The taste of baking in the end will depend on how you get custard for the honey cake. There are several custard recipes for everyone's favorite cake - for every taste. All of them are prepared using a certain technology, breaking which, as a result, you can spoil the honey cake. What creams are there and how to cook them correctly so that the pastries turn out to be amazingly tasty?
Material Content:
Classic Honey Milk Custard Recipe
Custard for honey cake in milk is a traditional option that has been used for several decades at home and in famous restaurants.
Preparing a meal for:
- milk - 650 ml;
- sugar - 220 g;
- chicken eggs - 4 medium-sized;
- flour - 50 g (you can add a little more if necessary);
- butter 35 g
First you need to boil and cool the milk, then reheat it, putting the container with the liquid on a slow fire. Cooking time is about 2-4 minutes, after which regular sugar and a pinch of vanilla are added (to give a sweet smell).
Eggs are beaten in a separate container (with a fork, whisk, or with a blender), flour is added and the mixture is kneaded to a homogeneous consistency. It is necessary to try so that there are no lumps in the mass, and it is not too thick.
Then you need to mix the egg mixture with milk, pouring it in a thin stream. This must be done very carefully, continuously stirring the mass in the process of combining the products.
It is important to continuously stir the cream with a spoon or whisk for the entire cooking period, especially during boiling, so that it turns out uniform and does not burn.
The thickened mass is removed from the fire and wait until it cools slightly. After injected into it the right amount of butter and used to spread the cakes.Cream on milk is tender, aromatic, with the taste of childhood.
Cooking Vanilla Custard
Custard for honey with vanilla will require accuracy in cooking and a little skill.
For aromatic mass on a large cake you will need:
- 4 egg yolks;
- 6 g of sugar;
- 1 tbsp sifted flour with a slide;
- 18 g of starch;
- 350 ml of milk;
- 0.5 vanilla pods.
To prepare such a cream of the desired consistency, you must first grind the yolks with sugar until a lush white foam. Sugar is introduced into the yolks gradually, otherwise it will not be possible to beat them to the desired volume. Next, flour and starch are added to the mass.
Put the right amount of milk on the stove by immersing the vanilla pod into it and slightly heat it. Then the white liquid is removed from the fire, vanilla is drawn and the egg mixture is introduced into the milk. Continuously stirring, the mass is put on fire and cooked until thickened. The finished cream is removed from the stove and set aside to cool under the film. You can smear the cakes with vanilla cream when the mass becomes room temperature.
The subtleties of making coffee and chocolate cream
A traditional honey cake can change for the better a delicious cream based on coffee and chocolate.
It is prepared from the following ingredients:
- chocolate - 175 g;
- instant coffee - 1.5 g;
- sugar - 200 g;
- starch - 100 g;
- eggs - 2 pcs.;
- egg yolk - 3 pcs.;
- milk - 4 tbsp .;
- butter - 0.5 packs;
- salt - 1/3 tsp;
- vanilla essence - 1 drop.
The recipe for the cream is quite simple and does not take much time. Pre-necessary part of the chocolate should be melted by steam to a liquid consistency.
Choosing chocolate should be of good quality (when cracked, it should produce a characteristic sound, similar to a click).
Separately, sugar (half of the declared amount) and starch, pre-whipped egg yolks, are combined in the container. Using a mixer, the mixture is whisked for 2.5 minutes, until a white airy consistency.
Then, in a saucepan, sugar is combined with warmed milk, ground coffee and salt. The mass is brought to the appearance of bubbles and immediately removed from the stove. After cooling, an egg-starch liquid is poured over 60 seconds, everything is beaten to a homogeneous consistency.
Then the mass is sent to the fire again and cooked until it thickens. All the time you need to intensively stir the product, in order to avoid its burning. At the end, liquid chocolate and vanilla with butter are added. Everything is whipped well with a fork or whisk and set aside to cool.
Cooking cottage cheese custard for honey cake
A little diversify the taste of honey cakes will help curd cream. It is suitable for those who follow the figure and at the same time loves sometimes to enjoy pastries.
A mixture is prepared based on:
- milk - 650 ml;
- granulated sugar - 200 g;
- eggs - 2-3 pcs.;
- wheat flour - 0.5 tbsp .;
- butter - 55 g;
- curd mass - 240 g.
A classic custard is prepared from milk, sugar, eggs and flour, after which curd mass is introduced into it and thoroughly whipped. The main thing is to thoroughly knead the products so that there are no lumps. If there are lumps, the mass is rubbed through a sieve. Ready cream is used to smear cakes.
How to make custard with zest
To diversify and add a touch of piquancy to a traditional cream, orange zest will help. With soft sourness, sweet impregnation will acquire an original taste and amazing citrus aroma.
Cream is being prepared from:
- milk - 500 ml;
- butter - 20 g;
- cinnamon - 1 stick;
- lemon or orange zest - 2.5 g;
- sugar - 75 g;
- egg yolk - 4 pcs.;
- flour - 1 tbsp;
- vanilla powder (pinches for flavor).
In an enameled container, milk is heated along with cinnamon, zest and vanilla. Bring the mixture to a boil, then remove from the stove, cool and strain. The yolks with sugar are whipped until foamy, after which starch, previously diluted in cooled boiled water, is introduced into the mixture.
The egg mass is combined with milk, mixed and sent to the stove. After 3 minutes of cooking, oil is added to the brew and it is cooked until it thickens. The finished cream is sent to cool completely in a cool place (you can lower the container into cool water).
Cream with boiled condensed milk for honey cake
Cream with condensed milk for honey cakes is prepared quickly and will appeal to all family members of different ages. It is perfect as a dessert for tea or coffee, decorate the casual and festive table.
To prepare the impregnation you will need:
- pasteurized milk - 320 ml;
- wheat white flour - 120 g;
- sugar - 290 g;
- boiled factory condensed milk - 1 can;
- creamy natural butter - 250 g.
First, according to the traditional recipe, milk with flour is cooked over a fire, after which condensed milk is introduced into the thick mass and everything is mixed until smooth. As a result, the cream will have a pleasant brown tint.
In a clean dish, beat with a mixer the right amount of butter, introducing a milk-condensed brew into it during whipping. Ready cake with condensed milk smeared all the cakes and sides of the cake, after which the baking is sent to the full impregnation in the refrigerator.
Read also:cream for eclairs
Cooking custard with sour cream
Lovers of a well-soaked cake, high-calorie and unusually tasty, can use a cream recipe with sour cream.
You need to stock up on the following ingredients in advance:
- homemade fresh milk - 650 ml;
- eggs - 2 pcs.;
- sugar - 1 tbsp .;
- wheat flour - 90 g;
- butter - 1 package;
- vanilla - 1 pinch;
- homemade sour cream.
Half the amount of sugar, eggs, flour and 20 ml of milk are whipped until a homogeneous mass is obtained. Separately, in a container, you need to boil milk with sugar and vanilla, and then introduce the egg mixture. When the mass thickens, remove it from the heat and cool, after which we introduce soft butter. Sour cream is added at the end to the cooled dish. The cake is smeared with the finished cream and set aside for insisting.
Custards for the cake can be prepared in advance, on the eve of baking cakes. They are perfectly stored in the refrigerator, covered with cling film.
