Custard for cake: 5 most delicious recipes, secrets of cooking, reviews

The best recipes for custard for a cake.

Content

Cathedral cream for a cake is one of the simplest options that does not require a lot of time, effort, as well as funds. In this article, we will give several of the most successful recipes for custard for a cake.

Custard for cake: classic recipe

The main feature of the impregnation is that it is prepared using heating and substances that allow you to thicken substances. Standard ingredients, such as milk, eggs and flour are introduced into it. But you can make a product according to recipes in which there is no flour and eggs. Other components are used as the thickener.

It is perfect for impregnating dough with saturated organoleptic characteristics. Usually this is a honeycock, a sour cream, or chocolate cakes. The biscuit can also be impregnated with such a substance, however, it turns out very tasty. Accordingly, it is better to use such a neutral base for so neutral base to be not a standard product with brewing, but with the addition of condensed milk, sour cream or chocolate.

Necessary products:

2 large eggs
50 g of wheat flour
500 ml of milk
100 g of cow oil
Vanilla sugar
210 g of small sugar

Custard cream for a cake, classic recipe:

In the vessel, shake 50 ml of milk with wheat flour, until a thick dough is obtained. In small portions, enter the liquid to get a substance without lumps.
Pour the eggs, sweeten, and turn into a substance without splash with a whisk or blades of a mixer. There is no need to turn into foam.
Add dry components. Now it is worth holding the mixture with weak heating, constantly average. You can use a water bath, but in this case you have to cook a little longer.
Be sure to averaging the liquid so that the clots do not form, and the pasta does not burn. When the paste becomes very thick, it is worth turning off the heating and add the fat, constantly shaken.
It is necessary that the slurry is elastic. Cover a bowl with a finished film, and let cool at a temperature of +3 +5.

Sweet-welded cream for cake: Recipe

Fixed cream is the best impregnation for egg cake, red -haired, or turtles. It holds its shape perfectly, but is not suitable for the final design for mastic. Cathedral substances are not used to decorate the top, due to fluidity. The best solution for lubricating the dry base is often complemented by nuts, dried fruits, or fresh oranges, bananas.

Necessary products:

300 ml of fat sour cream
150 g of small sugar
1 egg
25 g of starch of rice or corn
Vanillin
150 g of cow oil

Fixed-welded cream for a cake, recipe:

In the container, shake the yolks with proteins and a fermented milk product, pour the thickening, sweeten. The recipe uses precisely corn starch, as the potato gives an unpleasant taste.
A homogeneous substance should be put in a water or steam bath. In this case, heating cannot be used, since sour cream when exposed to temperature will curl, as a result, you will spoil the cream. Next, you need to heat the mixture in a steam bath to thicken.
When the substance becomes homogeneous, thick enough, it is worth turning off heating and set aside. It is necessary that the product purchases a temperature of about 40 degrees.
In a separate container, it is worth whisking fat with a mixer's blades. When a pasta with a sour -milk product has cooled, it must be administered in small doses in the oil, and thoroughly averaged with a mixer. It will turn out airy, quite magnificent, homogeneous product.

Custard: recipe with condensed milk for a cake

Paste with condensed milk is used for a biscuit, sources, and honeycows. Organoleptic properties are very saturated, so you need to use it for a base with a neutral taste, perfect for Napoleon.

List of necessary products:

380 ml of condensed milk
320 ml of ordinary milk
55 g of small sugar
25 g of wheat flour
100 g of cow oil

Custard, recipe with condensed milk for the cake:

The product is prepared without eggs, flour is used as a component for thickening. In a bowl, shake the cow's milk with a thickener, sweeten.
The mixture warms up until the substance becomes homogeneous and elastic. When the mixture becomes thick, pour the half -contours of condensed milk, without removing heating, and carefully averaged.
After that, it is worth pouring the rest of the condensed milk, and chilled fat. The product is thoroughly mixed and cooled.
Before applying to the base, the substance is kept at a temperature of +5.

Custard cream for a cake without milk

A very interesting, unusual recipe that gourmets will be appreciated. Cooking with lemons, without the use of milk.

List of necessary products:

fourpCS large lemons with thin skin
4 large eggs
250 g of small sugar
100 g of cow oil

Recipe for custard cream for a cake without milk:

It is necessary to squeeze the juice from citruses in the vessel, and rub the skin on a grater. Sin, and put the mixture in the microwave oven for a couple of minutes.
It is necessary that the zest give all its essential oils to the juice. Strain the substance through gauze to get rid of pieces of the skin.
Add 4 beaten eggs, put on fire. The mixture must be quickly averaged so that the eggs do not curl up. When the pasta becomes thick enough, enter fat.
Continue to mix. Cool the product before applying to the base. This is the perfect filling for fruit mixes, as well as fruit biscuit. A peculiar light dessert that dilutes the summer tea party.

Chocolate custard cream for cake with starch: Recipe

An unusual taste is distinguished by impregnation with cocoa. It can be prepared using chocolate. This is a great type of impregnation of simple purchased foundations. With minimal time with this topping, it will be possible to prepare a chocolate dessert.

List of necessary products:

500 ml of milk
210 g of small sugar
35 g of corn starch
2 large eggs
4 tablespoons cocoa
150 g of cow oil

Chocolate custard for cake with starch, recipe:

In a separate bowl, mix a third part of milk, with eggs, cocoa, corn starch to get a paste without interspersed, sweeten. The remainder of sugar with milk must be put on fire and boil.
Hot milk with small doses, with constant mixing, it is necessary to enter into a paste with cocoa and starch. The mixture thoroughly shakes, withstands with weak heating until thickened.
Do not forget that the product needs to be averaged all the time in order to avoid handling and the formation of lumps. As soon as the pasta becomes thick, homogeneous, it is necessary to set it up and cool to a temperature of about 50 degrees.
After that, fat is inserted into the mixture and thoroughly rubbed with a whisk.

How to cook custard for a cake: secrets, rules

To correctly prepare such an impregnation for the test, you must adhere to certain rules. There are rules that allow you to achieve a unique taste and excellent aroma.

How to cook custard for a cake, secrets, rules:

Cook the mixture in a container with a thick bottom. Please note that an enameled pan is not suitable for this, since everything will burn in it. To improve organoleptic characteristics, introduce cognac, dyes, essences, rum, also syrups.
The substance can be mixed even with topping. For cooking, use only fresh eggs. If you want to get an impregnation with saturated taste characteristics, use exclusively the yolks instead of a whole egg.
For averaging, use a wooden spoon. Do not use aluminum dishes, it may taste.
You can store the finished impregnation for no more than 48 hours at a temperature of +2 +5. Usually, a film often appears on the surface of the substance. To prevent this from happening, the container with the product is covered with cling film, or parchment paper, having previously saturated it with oil.
To check the readiness, you must look at the back of the spoon. If the mass does not flow from it, dense drops remain to hang, you can turn off the heating. It is preferable to cook the product in a water bath, or steamed. Preparation on fire often causes handling, and lumps formation.
Margarine or spread is not suitable, an extraneous taste will be felt. It is worth using exclusively a product obtained from cow's milk.

Custard for cake: reviews

Of course, every housewife prepares a cream with brewing in her own way, using her secrets. Below can be found with reviewshousewives.

Custard for cake, reviews:

Elena: I love pastries, I cook often. I got used to cooking home desserts when I was on maternity leave, but after I went to work, the habit remained. Therefore, at the weekend I am pleasing to my loved onesdelicious. Often to impregnate dough I use custard. I cook classic, with eggs, milk and flour. I don't really like his fresh taste, so I often introduce fruit essences that are sold in drops instore.

Olga: I do not like to cook, but sometimes, at the request of my child, I bake homemade cakes. However, I usually purchase a test base in a store. I believe that the best view for impregnating honey cakes is custard with sour cream. It differs in a pronounced sourness, as well as high fat content. The cakes are wet, but the cream is very neutral, and does not interrupt the taste of honey. Often I complement such nuts with nuts.

Svetlana:I usually prefer protein creams, or from cream. But sometimes I cook custard. This is usually a good way to impregnate Napoleon, or puff cakes. Often I cook ordinary cakes from fresh puff pastry, and impregnate with a classic cream on eggs with brewing, sprinkle with nuts and seeds. My loved ones are very fond of such desserts.

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