Custard for honey cake with condensed milk is delicious. Homemade honey cake (medovik) with custard

Delicious honey cakes are prepared in all countries of the world. The most popular option is considered to be a thick cake, which is traditional for the Jewish New Year. Abroad, honey cakes are very rarely made from a large number of layers, as is customary in our country. And cream for dessert is rarely used at all. Therefore, an incredible number of options for preparing creams is the property of our hostesses. In the article we will talk about how to make cream for honey cake with condensed milk. A delicious dessert with such a filling will be the best table decoration.

Benefits of condensed milk cream

Having prepared cake layers, each housewife thinks about how to coat the future dessert. Many women prefer to cook honey cake with condensed milk - the tastiest and most popular option. Why is it so widespread? Everything is very simple. Cream for cake from boiled condensed milk is always obtained, so there is no risk that the products will be spoiled. In addition, it is convenient in that it is suitable both for lubricating cakes and for decorating products.

cream ingredients

To make cream for condensed milk cake, we need quite a few products:

• 200 grams of butter.
• Vanilla sugar pack.
• 200 grams of condensed milk.
• 3 tablespoons of liquor.

cream recipe

So, how to make cream for honey cake with condensed milk? The most delicious recipe involves the use of only two main ingredients - butter and condensed milk. All other components are added as desired.

Before starting cooking, the oil must be removed from the refrigerator, as it must warm up to room temperature. If you are pressed for time, then to speed up the process, you can cut it into pieces.

Then beat the butter with a mixer or with your hands until it becomes homogeneous. Add vanilla sugar and To prepare the cream, you can buy the simplest condensed milk, or you can use boiled. It is also sold in any store. To give an interesting accent to the cream, you can add a little liquor to it. Next, we begin to beat the mass, achieving uniformity.

Ready cream for honey cake with condensed milk (a delicious recipe is given by us in the article) is very thick. It holds its shape perfectly, so it is not only convenient for them to fasten parts of the cake, but you can also make all kinds of decorations using a pastry bag.

Chocolate cream with condensed milk

Very often, chocolate cream is prepared from condensed milk, with which an original honey cake is obtained. Homemade dessert with such a cream is very tasty and will certainly appeal to chocolate lovers.

Ingredients:

• 200 grams of butter.
• Cocoa - 4 tbsp. l.
• Cognac - 2 tbsp. l.
• Condensed milk - 4 tbsp. l.
• Powdered sugar - 4 tbsp. l.

From the indicated amount of ingredients, a lot of cream is obtained, it is enough not only for a layer of cakes, but also to lubricate the dessert on top and on the sides. If you need a smaller amount, then you need to proportionally reduce the components.

We put soft butter in a bowl and beat it with a mixer, then add condensed milk, powdered sugar and cognac (you can also use liquor or brandy). We continue to beat the mixture. Now you can pour cocoa and bring the cream to a thick oily consistency. Properly whipped mass should be homogeneous and shiny. Too long whipping process can lead to separation of the cream. In this recipe, you can also use ready-made boiled condensed milk. The result is also a wonderful cream.

The resulting chocolate mass fits perfectly on the cake, making it easy to align the edges of the dessert. The cream is also good for decorating cakes, because it keeps its shape remarkably.

Custard with condensed milk

You can also make cream for the cake from boiled condensed milk. Its taste is more intense. This cream goes well with honey cakes. The recipe we offer is somewhat similar to the custard recipe. To prepare it, we need:

• 1 liter of milk.
• 2 tablespoons of flour.
• 2 tablespoons of sugar.
• Boiled condensed milk - 230 g.
• Butter - 120 g.
• Vanilla.

For cooking, we need a pan with a thick bottom. Sift flour into it, add milk, sugar and mix thoroughly. Cook the mixture on a very low heat until thickened, without ceasing to stir. The resulting mass must be cooled.

It is worth preparing the oil in advance, it should have a soft consistency. The most crucial moment in this recipe is the combination of ingredients. We need to combine the condensed milk with the brewed mass and butter, and then beat the cream in the most thorough way.

Cream of sour cream and condensed milk

What other cream can lubricate the honey cake? The cream recipe below involves the simultaneous use of sour cream and condensed milk. For cooking, we need the following products:

• 200 grams of sour cream (it is worth using fat sour cream).
• 200 grams of butter.
• ½ can of condensed milk.

Beat softened butter with condensed milk. Then you need to add sour cream and continue the process. Such a cream is perfect for a honey cake, as it is well absorbed into the cakes.

The nuances of applying the cream

Medovik is good because almost any cream can be used for its preparation. The main condition for obtaining a good dessert is the use of such a mass for the cake, which is perfectly absorbed into the cakes, which means it makes the cake tender and tasty. Honey cake is surprisingly combined with any components, so any cream will be good for him. What mass you wish to apply is up to you. Many housewives prefer to use creams based on condensed milk, as they have a richer taste. In addition, this mass has an oily and homogeneous thick consistency, thanks to which it can also be used to decorate the finished product.

But still, the delicious cream has a small drawback. It is very high in calories. Therefore, not every woman dares to use it. If you follow a strict diet, then a cake is already an excess for your body, and such a high-calorie cream is even more so.

Otherwise, the cream is very good. It can also be used as a dessert, diversifying the taste by adding alcoholic beverages and additional ingredients (bananas, coconut flakes, nuts, berries, grated chocolate).

Custard with condensed milk is extremely easy to prepare and very delicate in taste. He has long and deservedly become a favorite of many hostesses. You can use it in almost any sweet dishes - cakes, pastries, fruit desserts, as part of ice cream and just a bite with a bun or cookies. He is especially loved by children, these sweet teeth can eat it with a spoon instead of “first, second and compote”.

You can make a cream with both regular and boiled condensed milk.

Custard with condensed milk

Regular condensed milk added to custard gives it a more delicate texture and taste and allows the cakes to soak well. This cream is ideal for honey, biscuit, shortcrust and puff pastry cakes, as well as eclairs and other melt-in-your-mouth cakes.

Taste Info Syrup and Cream

Ingredients

• Condensed milk - 200 ml;
• Butter - 100 g;
• Milk - 200 ml;
• Sugar - 1-2 tbsp. l. (optional);
• Flour - 2 tbsp. l.

How to make custard with condensed milk

First of all, we spread the butter out of the refrigerator, as we need it to become soft. Now we cook the cream. To do this, put the milk in a saucepan on a small fire and gently, stirring with a spoon or whisk, add sugar and flour, trying to avoid the formation of lumps.

Stirring constantly, we will cook the mass until thickened. As soon as we see that it turns into a cream, turn off the stove and leave the mass to cool to the temperature in the room.

When the custard has cooled, combine it with softened butter and condensed milk, mix with a spoon, and then beat thoroughly with a mixer (a blender will not work, it will not give the desired splendor).

At the very end of whipping, you can add vanilla for flavor, if desired.

All! An unusually delicious air cream is ready, you can collect the cake or fill the eclairs.

Custard with boiled condensed milk

The recipe for making such a cream is practically the same as the previous one. But the taste and aroma of custard with boiled condensed milk is completely different - caramel, and its consistency is thicker.

The cream is well suited for a cake or pastry, however, due to the density, it will take longer to soak the cakes, and in itself it is sweeter.

Ingredients:

• Boiled condensed milk - 250-300 ml;
• Milk - 400 ml;
• Sugar - 4 tbsp. l.;
• Flour - 4 tbsp. l.;
• Butter - 200 g (1 pack).

Cooking:

We take out the butter from the refrigerator, leave it to soften, and we ourselves are engaged in custard. On low heat, stirring, cook milk with sugar and flour, not allowing to boil. After thickening, remove the cream from the heat and leave to cool.

At this time, in another bowl, beat with a mixer soft butter (for convenience, cut it into small pieces) and condensed milk. Depending on how sweet the cream you need, you can add more or less boiled condensed milk than indicated in the recipe.

When the custard has cooled down to 30 degrees, mix it with a mass of condensed milk and butter and beat again.

It turned out a thick custard with boiled condensed milk. The finished cake, smeared with such a cream, is best left for soaking overnight in the refrigerator, and then you can cut and eat.

Condensed milk custard with egg

The egg yolk gives the cream a light yellow color and thickens the consistency.

Ingredients:

• Condensed milk - 300 ml;
• Milk - 300 ml;
• Flour - 2 tbsp. l.;
• Butter - 100 g;
• Sugar - 1 tbsp. l.;
• Egg yolk - 1 pc.

Cooking:

In a saucepan, beat the milk, yolk and flour by hand with a whisk (add a little, so that no lumps form).

We put in a water bath. If we just cook on the stove, the egg will curdle. We stir without stopping.

As soon as the cream thickens, remove it, mix with butter and sugar and let cool.

After the cream has cooled to room temperature, pour the condensed milk into it and beat with a mixer.

Any cakes can be lubricated with such custard with condensed milk, but honey cakes with this cream are especially good.

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Custard with cocoa, condensed milk and nuts

If you need chocolate cream, it is not necessary to melt the chocolate bars, you can simply add cocoa to the custard with condensed milk.

Ingredients:

• Condensed milk - 100 ml (or boiled condensed milk - 50-60 ml);
• Butter - 100 g;
• Milk - 500 ml;
• Flour - 2 tbsp. l.;
• Sugar - 2 tbsp. l.;
• Walnuts - 100 g;
• Cocoa (regular, not instant) - 2 tbsp. l.

Cooking:

1. Heat milk and flour over low heat, stirring all the time. After 7 minutes, remove from heat, the cream should already thicken.
2. Cool to room temperature, beat with a mixer with soft butter and sugar.
3. We add condensed milk, you can use any, but I prefer boiled milk - it makes the cream thicker and sweeter. Whisk well again.
4. Carefully, little by little, add cocoa, constantly stirring the cream with a spoon, then it will be possible to avoid the formation of lumps.
5. Grind the walnuts and add to the cream.
6. Now we turn on the mixer again, literally for half a minute, so that everything just mixes well. Cream is ready!

• All components of the cream should be as fat and natural as possible. No palm oil, milk powder, etc. Milk with a fat content of at least 3.2%. Natural butter - 72.5%, condensed milk - only made in accordance with GOST. This ensures that you get a good - thick, not runny - cream.
• When mixing, the ingredients must be at the same temperature in order to obtain a homogeneous mass, without stratification of products and lumps.
• Mandatory conditions for the preparation of custard with an egg are a water bath and constant stirring. So the cream does not burn, and the egg does not curdle.
• Reduce or increase the amount of plain milk depending on the thickness of the cream you need. The less milk, the thicker the cream.

• In order not to digest (it will become very thick and lumpy) or undercook (it will be too liquid) the cream, determine its readiness with a spoon (preferably wooden): when the mass evenly envelops the spoon, then it's time to remove it from the heat.
• In order to diversify the taste of the cream, you can add coffee, ground nuts, coconut, vanilla, lemon zest to it.
• You should not store such a cream. Immediately use and eat the cake or pastry prepared with it during the day.

Probably, every housewife baked this wonderful cake at least once, and often we are used to using the same recipes. But today I want to offer you a classic honey cake recipe with custard, which, in my opinion, turns out to be perfect, even if you are making it for the first time.

Such a honey cake with custard is tender, soaked and large enough. In this cake, I got 14 thin cakes, and due to the fact that they are so thin, it was perfectly soaked. By the way, he was soaked in just an hour, which I was pleasantly surprised. I have heard more than once that not everyone loves such a cake because of its dryness, but it is in this recipe that it is ideal and not at all dry.

An important component for a honey cake is a delicious custard with milk, which takes about 5-7 minutes to cook and turns out to be quite thick so as not to drain from the cake. Flour acts as a thickener in it, but if you want, you can take it half with starch. I also know people who add semolina instead, but I still like it on flour. Also, in the classic version, more oil is added to the cream, but I do not like fatty, but prefer it in a smaller amount, for a more delicate taste.

For those who have never made it, this is no longer a problem, because I described in detail how to bake a soft honey cake at home so that it is just as tasty. The main thing is to first read the entire recipe to the end and do not neglect the tips that will really simplify the cooking process for you.

So be sure to try making the same classic honey cake with custard, and this step-by-step photo recipe will be a hint for you.

I think that every hostess simply must be able to make such a cake, and not just be able to, but also make it delicious, so that guests always ask to write down the recipe for them, or give a link to it, as has recently been introduced. I also recommend watching if you like this combination more.

Ingredients:

• Chicken egg - 2 pcs.
• Sugar - 200 g
• Butter - 80 g
• Honey - 3 tbsp
• Soda - 1 tsp
• Wheat flour - 500 g

Cream:

• Milk - 750 ml.
• Butter - 150 g
• Sugar - 250 g
• Flour - 5 tbsp
• Chicken egg - 2 pcs.
• Vanilla - a pinch

How to make honey cake

Melt the butter in a water bath and let it cool down a bit. Then I add sugar, eggs and honey to it.

Now I beat everything with a whisk until smooth. A mixer is not needed here, as I beat quite a bit.

I add soda next. In the original, 2 tsp was needed, but I add only half, otherwise I'm afraid that it will taste like it. And I mix it back.

Since honey cake is usually made in a water bath, this case is no exception. I put a bowl or saucepan with the dough in a water bath, where the water boils a little. Now I wait until the foam doubles, and this happens due to the reaction of soda to high temperature. It is important that the sugar dissolves. All this time, it is necessary to periodically stir the mass.

Next, I pour the flour in parts and begin the process of kneading the dough, which should eventually turn out to be soft.

The dough is still warm, but not sticky and quite elastic, so for now I leave it to cool for a while.

Now is the time to start making cream. I have a recipe for custard in milk for a honey cake, and I think it is the most delicious. First, pour milk into a saucepan with a thick bottom, add eggs, sugar, flour and vanilla. Mix everything well with a whisk and cook until thickened.

Be careful, such a cream often burns, so it is advisable to stir it all the time and not leave for a long time, otherwise you will have to redo it. When it becomes thicker, add soft butter and stir.

The result is the perfect, classic honey cake custard with no lumps. As it cools, it will become even thicker. It is also suitable for other desserts.

I divide the cooled dough into 9 equal parts, each of which weighs about 100 grams, with an error of + - 5 g.

I sprinkle the surface with flour and begin to roll out the cakes thinly. I roll them out very thinly, and so that they do not stick to the surface, periodically dust it with a little flour. After I transfer the dough to parchment. Then, using the bottom of a split mold, I cut out the desired diameter for the cake. I have it 22 cm.

I bake honey cakes in a heated oven, at 180 degrees, for about 5 minutes, or until golden. Immediately after readiness, I take it out of the oven and remove the parchment, because if you do not remove it right away, it will dry out a lot. I do the same with the others. I don’t throw away the scraps, but first I also form more cakes from them, and then I leave a little for sprinkling.

Now I start assembling the cake, put one cake on the tray and grease it with plenty of cream, then the second layer and do the same. At the end, I coat the top and sides of the cake. Since there is a lot of cream, the result is an excellent honey cake recipe that melts in your mouth.

I also put the remnants that remained after the last few cakes on parchment and send them to bake in the oven. They are baked at the same temperature, until golden. Then I immediately remove them from the parchment and let them cool a little.

I break the baked trimmings into pieces and grind them with a rolling pin, in a mortar or blender, into crumbs. Now I fill them with the whole cake on top and sides, trying to cover all parts with this crumb. Of course, this is more difficult to do from the side, but it's worth it.

Here is a step-by-step recipe for a honey cake with custard. I like that the cake is very even and not a slide, which means that everything is done correctly. Thanks to this, it is very easy to decorate it with anything on top, be it just mastic, cream, berries or sweets.

The classic custard honey cake recipe is just great, so soft and delicious. When I cut it, after an hour from the end of cooking, I thought it would not be soaked yet, but what was my surprise when I saw how soft it became. Therefore, if you do not have time to prepare it for the holiday in advance, then do not worry, it does not need much time to soak. Bon appetit!

Custard is so versatile that it can be used not only for cakes and pastries, but also as an independent dessert.

Custard with condensed milk and desserts with it - the basic principles of cooking

Due to its delicate and light texture, custard with condensed milk goes well with any pastry: sand, biscuit, custard or puff pastry.

The cream itself can act as an independent dessert if you add fruits or berries to it. It can be frozen. In this case, the cream will taste like ice cream.

The cooking process does not take much time. It is enough to have cow's milk and condensed milk, sugar, flour and eggs on hand. The main thing is that all products are fresh and of good quality.

Condensed milk can be used regular or boiled.

If you add juice and citrus zest to the cream, you get a refreshing dessert.

Recipe 1. Custard with condensed milk

Ingredients

60 g wheat flour;

45 g of granulated sugar;

200 g of condensed milk;

half a pack of butter;

a glass of homemade milk.

Cooking method

1. Mix milk with flour in a saucepan, add sugar and shake everything thoroughly with a fork. We send the dishes with the workpiece to a small fire and cook, stirring with a wooden spatula, until thickened. We take it off the fire. To avoid lumps, beat the mixture with a mixer. We cool.

2. In a barely warm cream, add butter and condensed milk. The butter should not melt when added to the cream. Beat with a mixer at minimum speed.

Recipe 2. Caramel custard with condensed milk

Ingredients

fat cream - 200 g;

stack milk;

bank of condensed milk;

30 g of sugar;

75 g of premium flour;

Cooking method

1. Pour sugar into warm milk and stir until it dissolves. We begin to beat with a whisk, gradually introducing flour so that lumps do not form.

2. We send the mixture to the stove and cook on the slowest fire until it thickens. Set the creamy mass aside, cool slightly and add condensed milk. Mix until a smooth mass is obtained.

3. Whip the cream into a dense mass. Gradually add the cooled custard to the whipped cream and mix gently.

Recipe 3. Custard with condensed milk and starch

Ingredients

350 ml of condensed milk;

raw egg yolks - two pcs.;

60 g of potato starch;

300 ml of milk 3.2%.

Cooking method

1. Pour milk into the saucepan, add raw yolks and starch. Shake with a mixer at low speed until smooth. Add condensed milk to the resulting mixture, mix and send to a small fire.

2. Stirring, cook until the mass begins to bubble. We shift it into a deep bowl and cool, stirring from time to time so that a crust does not form on top.

Recipe 4. Custard with boiled condensed milk

Ingredients

100 g of granulated sugar;

two glasses of milk;

butter - 300 g;

250 g boiled condensed milk.

Cooking method

1. Mix cold milk with sugar and flour. Shake with a fork until a homogeneous mixture without lumps is obtained. Pour into a saucepan and send to low heat. We cook five minutes from the moment of boiling. To prevent the cream from burning, stir constantly during cooking.

2. Remove the saucepan to the side and cool the contents. The cream will turn out to be quite thick. Add soft butter to it and beat until smooth. Without ceasing to beat, we introduce boiled condensed milk into the cream in a spoonful. The cream is ready.

Recipe 5. Apples baked with custard

Ingredients

four apples;

50 g raisins;

two egg whites;

500 g custard with condensed milk;

Stack. jams;

100 g of granulated sugar;

50 ml white wine.

Cooking method

1. Cooking custard with condensed milk according to any of the above recipes.

2. Wash the raisins and soak in boiling water for half an hour. Then drain the infusion, and dry the raisins on a napkin and add to the custard.

3. My apples and cut off the top and bottom. Cut out the core, being careful not to damage the walls. Sprinkle with vanilla sugar. Combine wine with jam, mix. We put the apples in a mold, pour wine with jam and put in the oven. Bake until half of the original volume has evaporated.

4. Beat cold egg whites with sugar and lemon juice into a stable foam. Fill apples with custard. Put some whipped egg whites on top and bake for another ten minutes. We shift the apples to a dish, pour over the sauce, sprinkle with powder and decorate with mint leaves.

Recipe 6. Dessert with custard with condensed milk

Ingredients

wheat flour - 180 g;

condensed milk - ? banks;

vanilla sugar;

sour cream not less than 20% - 200 ml;

sugar - ? cups.

150 g of hazelnuts and sugar.

Custard with condensed milk - 500 ml.

Cream sour cream

powdered sugar - 150 g;

fat sour cream - 0.5 l.

cooking method

1. We start by preparing the dough. Add soda to sour cream and stir. So we extinguish it. Add condensed milk and sugar. Stir until the sugar crystals are completely dissolved. Add flour and knead the dough. Pour it into a baking sheet covered with parchment and bake for 20 minutes at 180 C.

2. Cook sugar syrup. Cool the finished cake, cut into squares and soak with syrup.

3. Put the pan on a small fire. Pour sugar in small portions and melt it. We spread the chopped hazelnuts, mix and spread on baking paper. Cool down completely. Then grind the roast into small pieces with a rolling pin.

4. Cooking custard with condensed milk according to one of the recipes above. Beat sour cream with a mixer with powdered sugar. Combine sour cream and custard and mix.

5. Put the pieces of biscuit in molds, sprinkle with roasted meat and pour over with cream. You can add berries if you wish. Top with shredded grillage.

Recipe 7. Delicate dessert with custard with condensed milk and fruit

Ingredients

400 g canned peaches;

vanilla sugar;

two pears;

15 g starch;

200 ml cream 20%;

120 g of granulated sugar;

200 ml of milk;

bank of condensed milk;

two yolks.

Cooking method

1. Combine the yolks with the egg. Pour sugar and interrupt with a blender until fluffy foam, add the sifted flour and starch. Whisk again.

2. Pour milk and cream into a saucepan, add vanilla sugar and send to a slow fire. Cook with constant stirring until boiling. Remove from heat and add egg mixture.

3. We heat the cream in a water bath, stirring continuously until it thickens. Remove from heat, pour in small portions of condensed milk and beat lightly.

4. Remove the peaches from the syrup and cut into thin slices. We clean the pear and banana. Remove the center from the pear and cut the fruit into cubes.

5. Put custard and pieces of fruit in layers in a wide glass. The top layer should be fruit. Refrigerate for half an hour and serve, garnished with mint leaves.

Recipe 8. Custard dessert with condensed milk and bananas

Ingredients

chicken egg;

30 g coconut;

vanilla sugar;

two stack. regular sugar;

5 g cocoa;

50 g wheat flour;

stack milk;

300 ml of condensed milk.

Cooking method

1. Drive an egg into a deep bowl, add vanilla and regular sugar and beat. Add a couple of tablespoons of flour and mix. Pour milk in a thin stream, while stirring vigorously so that no lumps form.

2. We send the plate with the workpiece to the microwave for four minutes. Take out every minute and stir. If there is no microwave, cook the cream until thickened in a water bath. Pour a couple of tablespoons of condensed milk into the finished, slightly chilled cream and stir. Pour about one-third into a separate plate. Add coconut flakes to most of the cream, pour cocoa into the smaller one. Mix and cool.

3. Peel the bananas and cut them into small pieces. Divide them into glasses.

4. Spread a layer of white custard. Put a couple of tablespoons of chocolate cream in the middle. We spread a layer of bananas and pour white cream.

5. Decorate the dessert with banana slices and serve cold or warm.

Prepare the cream in a heavy-bottomed saucepan, as it heats up evenly.

Stir the cream constantly during the cooking process. It is better to use a wooden spatula for this.

The density of the cream depends on the amount of milk, the less it is, the thicker the cream will turn out.

It is better to cook the custard in a water bath, so it is guaranteed not to curl up and turn into a bad dough.

To make the cream tender, cool it slightly and rub it through a sieve.

The taste of baking in the end will depend on how the custard for the honey cake turns out. There are several custard recipes for everyone's favorite cake - for every taste. All of them are prepared according to a certain technology, violating which, as a result, you can spoil the honey cake. What are the creams and how to cook them correctly so that the pastries turn out amazingly tasty?

The classic recipe for custard in milk for a honey cake

Custard milk honey cake is a traditional option that has been used for several decades at home and in famous restaurants.

Meals are being prepared for:

• milk - 650 ml;
• sugar - 220 g;
• chicken eggs - 4 medium-sized;
• flour - 50 g (if necessary, you can add a little more);
• butter 35 g.

First, boil and cool the milk, then reheat it by placing the container with the liquid on a slow fire. Boiling time - about 2-4 minutes, then regular sugar and a pinch of vanilla are added (to give a rich smell).

Eggs are beaten in a separate container (with a fork, whisk, you can use 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.

After you need to mix the egg mixture with milk, pouring it in a thin stream. This must be done very carefully, constantly stirring the mass in the process of combining the products.

It is important to constantly stir the cream with a spoon or whisk during the entire cooking period, especially during boiling, so that it turns out to be homogeneous and not burnt.

The thickened mass is removed from the fire and wait until it cools down a bit. After that, the right amount of butter is introduced into it and used to spread the cakes. Cream on milk turns out gentle, fragrant, with the taste of childhood.

Preparing vanilla custard

Custard for honey cake with vanilla will require accuracy in preparation and a little skill.

For a fragrant mass on a large cake you will need:

• 4 egg yolks;
• 6 g sugar;
• 1 tbsp sifted flour with a slide;
• 18 g of starch;
• 350 ml of milk;
• 0.5 vanilla pod.

To prepare such a cream of the desired consistency, you must first grind the yolks with sugar to a lush white foam. Sugar is introduced into the yolks gradually, otherwise it will not be possible to beat them to the desired volume. Then flour and starch are added to the mass.

Put the required amount of milk on the stove, immersing the vanilla pod in it and heat slightly. Next, the white liquid is removed from the heat, the vanilla is drawn out and the egg mixture is introduced into the milk. Stirring constantly, the mass is put on fire and boiled 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 reaches 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-needed part of the chocolate should be steamed to a liquid consistency.

Chocolate should be of good quality (when broken, it should make a characteristic click sound).

Separately, granulated sugar (half of the declared amount) and starch, pre-beaten yolks with eggs are combined in a container. Using a mixer, the mixture is whipped for 2.5 minutes, until a white airy consistency.

After, 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, egg-starch liquid is poured in for 60 seconds, everything is whipped to a homogeneous consistency.

Then the mass is again sent to the fire and boiled 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 well whipped with a fork or whisk and set aside to cool.

Preparation of cottage cheese custard for honey cake

Curd cream will help diversify the taste of honey cakes a little. It is suitable for those who follow the figure and at the same time like to occasionally enjoy pastries.

The mixture is prepared on the basis of:

• 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 the curd mass is introduced into it and thoroughly beaten. The main thing is to thoroughly knead the products so that there are no lumps. In the presence of lumps, the mass is rubbed through a sieve. Ready cream is used for smearing cakes.

How to make custard with zest

Orange zest will help to diversify and add a touch of piquancy to a traditional cream. With mild sourness, sweetish impregnation will acquire an original taste and an amazing citrus aroma.

Cream is prepared from:

• milk - 500 ml;
• butter - 20 g;
• cinnamon - 1 stick;
• lemon or orange peel - 2.5 g;
• sugar - 75 g;
• egg yolk - 4 pcs.;
• flour - 1 tbsp;
• vanilla powder (a pinch 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 simmering, oil is added to the brew and it cooks until it thickens. The finished cream is sent to cool completely in a cool place (you can lower the container into cool water).

First, according to the traditional recipe, milk is prepared with flour on fire, after which condensed milk is introduced into the thick mass and everything is stirred until smooth. In the finished result, the cream will have a pleasant brown tint.

In a clean bowl, beat with a mixer the right amount of butter, introducing milk-condensed brew into it in the course of beating. All the cake layers and sides of the cake are smeared with ready-made cream with condensed milk, after which the pastries are sent to the refrigerator until completely soaked.

Cooking custard with sour cream

For lovers of a well-soaked cake, high-calorie and unusually tasty, a recipe for cream with sour cream is suitable.

In advance, you need to stock up on the following ingredients:

• homemade fresh milk - 650 ml;
• eggs - 2 pcs.;
• granulated sugar - 1 tbsp.;
• wheat flour - 90 g;
• butter - 1 pack;
• vanilla - 1 pinch;
• homemade sour cream.

Half the amount of sugar, eggs, flour and 20 ml of milk are beaten until a homogeneous mass is obtained. Separately, in a container, you need to boil milk with sugar and vanilla, and then add 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 finished cream is smeared with a cake and set aside for infusion.