Custard for cake Napoleon and Medovik: simple and delicious recipes

Birthday and other celebrations, celebrated with the family, it is difficult to imagine without fragrant baking for tea. Skillful housewives try to avoid buying shopping cakes and prepare delicious sweets at home. Brewing a dessert substance until tender consistency in this case is a great idea, as the cake will be well saturated and will become even tastier.

How to make a custard

To soak any pastries, be it traditional biscuit or honey cakes, use a light and gentle filler. This is custard for cake. Known since childhood, the name of this product is not the only one - it is also called English. The technology of preparation is taken from there - and the place where it was invented, was preserved in the names. Regardless of the additives, it remains unchanged that for the preparation of a tender mass, eggs are brewed with milk or only yolks.

At the moment, it's not easy to get a delicious dessert with a quality cream component, so it's easier to go to the kitchen and arm yourself with proven recipes. There are two types of such confectionery for the cake. They differ only in that in the second variant, in addition to eggs, milk and sugar, flour is added. With the help of this component, the mixture becomes thicker, it is often filled with eclairs, ice cream is prepared and confectionery is decorated. To the basic variant it is possible to add such ingredients as chocolate, sour cream or condensed milk.

Classic recipe for

custard. Unobtrusive and light taste is what you want from home dessert. The standard of tenderness in confectionery business can be called a custard for Napoleon. The layers of the product absorb all the sweetness without becoming cloying. In the traditional version, the filling is moderately thick, but, with all this, it is felt in the product. The brewed classic cream for the cake is made from the following components:

• eggs - 2 pieces;
• milk - 1 liter;
• sugar - 200 g;
• butter - 200 g;
• flour - 3 tbsp.l.

Step-by-step instruction:

1. In a small enameled scoop, break two eggs, mixing them together in a homogeneous mass. Gradually add a little sugar and rub with eggs.
2. To the sugar-and-egg mass, it is necessary to pour out the flour, carefully kneading it to avoid the formation of lumps. Use a mixer, whisking everything to splendor.
3. The final element is milk. You need to pour it in portions, stirring constantly.
4. Place the ladle on the middle fire and, stirring with a spoon, wait for the boil. Then you need to let the mass cool down, after which you put the oil component portionwise and shake it.

Custard without eggs

Is it possible to remove one of the main ingredients from the recipe without harming the taste? You can get rid of the cream filling from eggs, but the tenderness inherent in this product will not be lost. Having deleted one ingredient, you will need to increase the number of others, this recipe is dominated by milk. The technology of making such a filling differs from the classical method, but the brewing does not disappear anywhere. The list of components is as follows:

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

Cooking should be as follows:

1. Pour into a pan 500 ml of milk, pour the sugar component and place on a small fire.
2. While the milk is on the plate, take a free container to thoroughly mix the flour with 200 ml of milk. The mixer will help to accomplish this task better, if by hand you are afraid to leave flour balls.
3. After waiting for the moment when the milk on the plate reaches the boiling point, pour the mixture out of the container with a thin trickle. Stir constantly until thick. If desired, vanilla sugar is added to the substance.
4. The final step is the addition of soft oil to the cooled substance.

Custard with chocolate

Variety of homemade cakes, for example, pancake cake, will help fill with any additives. A chocolate bar and individually can act as a tasty glaze, but when added between layers, the taste will be more interesting. The custard chocolate cream, with a creamy taste, will set off the taste of the cakes, and the product will look like in the photo from the culinary sites. The list of products for preparation is simple:

• chocolate - 1 tile;
• milk - 500 ml;
• egg - 4 pieces;
• sugar - 4 tbsp.l.;
• flour - 4 tbsp.l.;
• butter - 200 g.

The algorithm is as follows:

1. First, melt the chocolate and combine it with the dairy component. Pour milk into the pan, crumble the chocolate there and sprinkle sugar. Place on low fire.
2. In a bowl, beat the eggs, gradually adding flour and stirring.
3. Do not wait for the boiling of chocolate milk, portionwise enter into it an egg mixture. To avoid the formation of clots, the mass must be boiled on low heat and continuously stir.
4. When the substance reaches the density of low-fat sour cream, it must be turned off and cooled.
5. The oil ingredient is beaten to homogeneity, after which the next filling is added in small portions for the cake and thoroughly kneaded.

Custard with oil

To think up something simple and tasty is the dream of every master in the field of cooking. Oil fillings are used, as a rule, not only for soaking cakes, but also as decoration of baking. Custard for cake with the addition of oil is used, among other things, in puff products. The list of ingredients for cooking is simple:

• milk - 1 liter;
• egg - 2 pieces;
• sugar - 200 g;
• butter - 200 g;
• flour - 3 tbsp.l.

You can prepare the following:

1. Butter in a clean dish, leave it softened at room temperature.
2. The following actions require a new capacity. Mix the eggs, sugar and flour in a uniform mass.
3. Put the mixture on a low fire and gradually add milk, mixing the cream mass for the cake.
4. Once all the milk is in the saucepan, the fire can be added. Bring the mixture to the boil, turn it off and cool.
5. Add the mixture to the oil on a spoon, each time interfering.

Cream for honey cake

The dough for Medovik, irrespective of impregnation, is very sweet, so you need to dilute this taste with something. The delicate filling for honey cake in its composition from the classical does not differ, the technology of preparation is changing. The modified technique makes the substance even more tender. The custard cake recipe contains the following components:

• milk - 200 ml;
• egg - 2 pieces;
• butter - 200 g;
• sugar - 200 g;
• flour - 2 tbsp.l.

Preparation includes the following steps:

1. Combine 100 ml of milk with flour, add eggs, whisk together with a mixer. Put the mixture on a weak fire.
2. The remaining milk should be continuously stirring pour into the future filling for the cake.
3. After thickening, turn off the heat and allow the mixture to cool.
4. In a loose bowl, whip the butter with the sugar component, add to the cooled cream mixture.

Cream sour cream

Creamy flavor effect will help to strengthen the sour cream: the product will complement the range with light acidity. You can prepare sour custard for biscuit, soaking an airy dessert with sweetness. Thanks to this filling, the cake will be very complete, combining the taste of the cakes with cream filling. A simple list of ingredients looks like this:

• butter - 200 g;
• flour - 2 tbsp.l.;
• sugar - 120 g;
• vanilla sugar - 20 g;
• sour cream - 300 g;
• egg - 1 pc.

The recipe is this:

1. Uniformly mix the egg with sugar, successively pouring the flour into pieces.
2. To the resulting mass, add sour cream and stir well.
3. A dipper with a mixture is put on a water bath and waits for thickening.
4. Put 50 g of oil in a hot substance.
5. The remaining 150 grams of oil whisk to perfection and add the cooled mass in batches.

Recipe for cream with condensed milk

Favorite since childhood soft-cream product can be used for filling and separately. The custard on milk is traditional, but the condensed milk will add unusual flavors to it. You can put both usual and boiled condensed milk, depending on your own preferences. Apply such a filling for smearing the cake of cakes and filling puff pastries. For cooking you will need:

• milk - 200 ml;
• flour - 1 tbsp.l.;
• granulated sugar - 2 tbsp.l.;
• butter - 100 g;
• condensed milk - 200 g.

Preparation consists of the following steps:

1. Pour sand and flour into the milk. Stir until homogeneity is not necessary, the lumps will crash into the mixer.
2. Place the pan with the contents on a small fire, bring the consistency to a density. If you are afraid that it will burn, you will achieve a thickening in a water bath.
3. Cool the mass, put the butter, pour the condensed milk. Beat the mixture with a mixer until fluffy.

Video: Napoleon cake with custard