Each cake, cake has its own unique taste, brings genuine pleasure, joy. It is no secret that the most useful treat is home baking, which you have to not only cook yourself, but also decorate and fill.
The most tender, nourishing, amazing delicacy can be made with “melting in the mouth” custard, on which the taste of the dessert will depend mainly.
|egg (yolk) –||4 things.|
|granulated sugar –||6 tbsp.|
|flour –||Cup (65 g)|
|milk –||500 ml|
|vanilla sugar –||4 g|
|Time for preparing: 20 minutes||Calories per 100 grams: 180 Kcal|
Before starting, boil the milk, cool it to a temperature not exceeding 35 °. Egg yolks put cool in this time in the fridge – they should be cool, chilled.
For the preparation of a wonderful mass for the cake is to choose dishes made of refractory steel, aluminum. Vanilla sugar, flour, granulated sugar is poured into the selected container, everything is mixed..
Then add the yolks, mash frayed or mixed with a mixer.
The dishes are placed on the stove, and the fire must be slow so that the cream does not burn during the cooking process..
Warm milk is poured in a thin stream to the sweet yolk mass..
The cream should constantly stir. After boiling it should be cooked until the formation of the desired consistency of the mass – thick, creamy. It takes about seven minutes..
This grease for the cake should not be too cold when applied to pastries so that the cake is well soaked.
Protein custard cake decorating
A very small amount of ingredients will help make a wonderful cream decoration for the cake. This type of tasty, sweet mass is called protein-brewed, and even a novice cook can learn how to cook it..
To create a delicious mass that will look wonderful on the cake, you will need:
- egg (white) – 6 pcs .;
- sugar – 180 g;
- vanilla – 1 g;
- citric acid – 2 g.
This type of decoration is prepared twenty-five minutes and its caloric content is 244 kcal per hundred grams..
This type of cake cream is prepared in a water bath, so while the water boils it is necessary to separate the proteins and cool them. After they add the remaining components – sugar, vanilla, citric acid. Protein mixture should be whipped with a mixer.
Then the dishes, in which there are whipped proteins, are placed in a water bath and again whipped with a mixer at minimum speed for fifteen minutes. During this time, the mass thickens. Cream should be removed from the bath and beat for another five minutes..
Readiness can be determined by inserting a spoon in the middle of the container, which should not change its vertical position..
Custard for “Napoleon”
Many since childhood remember the taste of the unique, amazing cake “Napoleon”. With age, these memories only increase the love for this type of dessert. One of the main principles of making a cake is the ability to cook a wonderful custard for him. To create this delicious layer of cake will be needed:
- egg – 3 pcs .;
- butter – 250 g;
- milk – 1 l;
- vanillin – ½ tsp;
- wheat flour – 90 g;
- sugar – 0.3 kg.
Preparation of the cream for the cake will take thirty minutes. 100 g of this magical, gentle cream will contain 237 kcal.
All products should be well cooled, except for milk. Flour and sugar are poured into a deep aluminum, steel refractory container. After mixing, eggs and vanilla sugar are added to them. Everything is thoroughly mixed again so that at the very beginning of the cooking process no lumps form.
Only after that milk is poured. Utensils with the contents placed on the stove, cooked, stirring continuously, until the acquisition of a thick consistency. At the same time it is necessary not to let the cream boil. After you need to quickly cool it with cold water..
The oil needs to be softened (it can be grated on frozen), and then pour it into the warm cream, mix well until completely dissolved. After that, Napoleon’s shortbread can be lubricated.
Sour cream custard
For wonderful, soft sponge cakes, you can pick up a lot of interesting types of cream. The most popular, well-known, is the brewed type of cream. It is possible to include sour cream in its composition, which will make the taste not only more tender, but also nourishing, saturated. When creating such a sweet layer of cake will need:
- fat cream – 200 ml;
- butter – 150 g;
- flour – 100 g;
- milk – 0.7 l;
- sugar – 180 g;
- egg (whole) – 2 pcs .;
- Vanillin – 1 bag.
Twenty-five minutes is enough for cooking. Kilocalories is in 100 grams contains 236 units.
In a separate container ½ part of milk, sugar, whole flour and eggs are mixed to a uniform consistency. The second part of the milk is filled with the rest of the sugar, vanillin, the dishes with this content should be sent to the stove and bring to a boil. After pouring the egg-flour mass. Future cream should constantly interfere.
When the dish on the stove thickens, it will need to be quickly cooled to a temperature of 30-35 °. Oil soften, add to a thick warm mass. After its complete dissolution, pour sour cream in the same place, it is good to mix the cream again, which is a rather lush, thick mass..
When creating any kind of delicious custard, you should use the culinary tips of experienced pastry chefs. For example:
- With constant stirring, which, of course, needs lubrication for the cake, hand movements should be done in the form of a figure eight – for uniform heating of the mass;
- In order for the cream not to curl during the cooking process, it is best to cook it in a water bath;
- Using a smaller amount of milk, you can speed up the process of obtaining the required density;
- Keep in mind that vanillin is added only for flavor, so you can also use for this brandy, cinnamon;
- After cooking custard cake, you must cover it with cling film..
Even the simplest tips will be useful in preparing a wonderful dessert. You should also not forget that the products should be fresh, and finished sweet products will not be stored in the refrigerator for a long time..