Custard cream cake

Birthday and other holidays, the celebration in the family circle, is inconceivable without fragrant pastries for tea. Skillful Housewives try to avoid buying store-bought cakes and delicious sweets at home. Dessert brewing substance to a delicate consistency in this case is a great idea, as the cake is well soaked and will become even tastier.

How to make custard

To soak any baked goods, whether it be a traditional sponge cake or honey cakes, use a light and gentle filler. This is the custard for the cake. Known since childhood the name of this product is not only it is called English. The technology of preparation is taken out and the place where it was invented, preserved in the names. Regardless of additives, the same is the fact that for the preparation of creamy milk brewed eggs or just yolks.

At the moment, to purchase a delicious dessert from the qualitative component of the cream is not easy, so it’s easier to go to the kitchen and arm-tested recipes. There are two types of this confection for the cake. They differ only in that in the second variant, in addition to eggs, milk and sugar add flour. With this component, the mix becomes more dense, it is often filled eclairs, prepare ice cream and decorate pastries. To the base you can add ingredients like chocolate, cream or condensed milk.

The cooking process

Classic recipe of custard

Unobtrusive and light taste of something that I want to from home for dessert. The standard of tenderness in the confectionery business can be called custard Napoleon. Layers products absorb all the sweetness without becoming cloying. In the traditional version, the filling is moderately thick, but, with all this, she felt in the product. Classic custard cream cake is prepared from the following components:

  • eggs – 2 PCs.;
  • milk – 1 liter;
  • sugar – 200 g;
  • butter – 200 g;
  • flour – 3 tbsp

Step by step instructions:

  1. In a small enamelled saucepan, break two eggs, stirring them together into a homogeneous mass. Consistently gradually add the sugar and RUB the eggs.
  2. To the sugar-egg mass need to pour a flour, carefully vymeshivaem to avoid the formation of lumps. Using a mixer, whisking until all the splendor.
  3. The final element is the milk. Pour it need portions, stirring constantly.
  4. Place the saucepan on a medium heat and, stirring with a spoon, wait for a boil. Then you need to give weight to cool, then put portions of the oil component and whip.

Churning butter with a whisk

Custard without eggs

Really remove from a recipe one of the key components without compromising the taste? To get rid of the cream filling from the eggs you can, the tenderness inherent in this product will not be lost. Excluding one ingredient, you will need to increase the number other, in this recipe, dominated by milk. The technology of preparation of such filling is different from the classical method, but brewing does not disappear. The list of components is:

  • milk – 700 ml;
  • sugar – 400 g;
  • flour – 6 tbsp;
  • butter – 200 g;
  • vanilla sugar – 20 g.

To prepare it is like this:

  1. In a pan pour 500 ml of milk, pour the sugar component and put on a small fire.
  2. While the milk is languishing on the stove, take the free capacity for thorough mixing of the flour with 200 ml milk. The mixer will help to perform this task better manually if you are afraid to leave clumps of flour.
  3. Waiting for the moment when the milk on the stove comes to the state of the boil, a thin stream pour the mixture from the tank. Continuously stir until thick. Optionally, the substance add vanilla sugar.
  4. The final step is to add in the cooled substance of soft butter.

Custard with chocolate

To diversify homemade cakes, for example, pancake cake, will help the filling with some additives. Chocolate and separately can act as a delicious glaze, but if you add between the layers, the taste will be more interesting. Custard chocolate cream, with butter flavor, set off the taste of the cakes, and the product will look like in the photo from cooking websites. The list of ingredients is simple:

  • chocolate 1 tiles;
  • milk – 500 ml;
  • egg – 4 PCs.;
  • sugar – 4 tbsp;
  • flour – 4 tbsp;
  • butter – 200 g

The algorithm is this:

  1. You must first melt the chocolate and combine it with the milk component. Pour into a saucepan the milk, pour back into the chocolate and sugar. Place on a mild fire.
  2. In a bowl whisk the eggs, gradually adding flour and stirring.
  3. Without waiting to boil chocolate milk, portion of entered into it the egg mixture. To avoid the formation of clots, a lot of need to boil on a slow fire and continuously stirred.
  4. When the substance reaches the density of low-fat sour cream, it must be off and cool.
  5. The oil ingredient is whipped until smooth, then small portions is added to the filling for the cake and carefully is made.

Cakes with berries

Cream custard with butter

To come up with something simple and delicious – the dream of every mistress in the culinary field. Oil fillings are used, as a rule, not only for the impregnation of cakes, but also as a decoration of cakes. Custard for cake with oil is used, in addition to other puff products. A list of components for cooking simple:

  • milk – 1 liter;
  • egg – 2 PCs.;
  • sugar – 200 g;
  • butter – 200 g;
  • flour – 3 tbsp

You can cook this:

  1. Butter mash into a clean container, leave to soften at room temperature.
  2. Such action will require new capacity. Mix the eggs, sugar and flour in a uniform mass.
  3. Place the mixture over a gentle heat and slowly add milk, stirring a creamy mass for the cake.
  4. Once all the milk will be in the pot, the fire can be added. Bring the mixture to a boil, turn off and let cool.
  5. Add the mixture into the oil by the spoonful, every time vimosewa.

Homemade honey cake

Cream honey cake

The batter for the Cake regardless of impregnation is very sweet, so you need something to dilute the taste. Sweet filling for honey cake in its composition is not different from the classic, changing the cooking technique. The modified technique makes the substance more tender. Recipe of custard cake contains the following components:

  • milk – 200 ml;
  • egg – 2 PCs.;
  • butter – 200 g;
  • sugar – 200 g;
  • flour – 2 tbsp

Preparation includes the following steps:

  1. Connect the 100 ml of milk with the flour, add eggs, beat with a mixer. Place the mixture over low heat.
  2. The milk that remained, it is necessary to continuously stirring pour in the filling for the cake.
  3. After thickened turn off the heat and allow the mixture to cool.
  4. Free utensils, whisk the butter with the sugar component, add to the cooled cream mixture.

Pellets for impregnation

Sour Cream custard

Creamy taste effect will help to strengthen the sour cream product will complement the range of slight acidity. You can prepare the custard cream biscuit, soaking airy dessert sweetness. Thanks to this stuffing, the cake will be very holistic, combining the taste of the cakes with a cream filling. Simple list of ingredients looks like this:

  • butter – 200 g;
  • flour – 2 tbsp;
  • sugar – 120 g;
  • vanilla sugar – 20 g;
  • sour cream – 300 g;
  • egg – 1 PC.

The recipe here is this:

  1. With a spatula stir the egg with sugar, consistently vsypaya flour parts.
  2. To the resulting mass you need to add sour cream and stir well.
  3. The bucket with the mixture put in a water bath and wait thick.
  4. In a hot substance is put 50 g of butter.
  5. The remaining 150 g butter beat until fluffy and add the cooled mass portions.

Piece of cake with chocolate

Cream recipe with condensed milk

Favorite childhood soft cream product can be used for the filling separately. Custard milk is traditional, but the condensed milk will give unusual flavor notes in it. It is possible to put both conventional and boiled condensed milk, depending on their own preferences. Use this stuffing to promazyvanija cakes and filling puff pastries. For preparation will need:

  • milk – 200 ml;
  • flour – 1 tbsp;
  • sugar – 2 tbsp;
  • butter – 100 g;
  • condensed milk – 200 g

The preparation consists of the following steps:

  1. Pour in the milk, sand and flour. Knead until smooth do not have the lumps get whipped with a mixer.
  2. Place the pan contents on medium heat, bring consistency to the density. If you are afraid that it will burn, until thickened in a water bath.
  3. Mass cool, add butter, pour condensed milk. Whisk the mixture with a mixer until fluffy.

Video: Napoleon cake with custard