Cakes with custard have always been highly valued in the confectionery business. They give any cake a special delicate texture, creamy soft flavor. Also, custard perfectly soaks the sponge, which allows you to do without additional soaking the cakes.
However, for the preparation of custard, it is necessary to follow certain recommendations.
For example, it is worth using thick-bottomed saucepans for brewing custard. The process should take place over low heat, so that the cream gradually boiled, and did not become a burnt mass at the bottom of the dish.
If there are lumps in the custard base, they should be passed through a sieve
. Also for the recipe you need to choose a good butter
.
Its fat content
should
not be lower than 82%.
For the cream it is worth buying cornstarch. Potato starch can give the cream a not particularly good flavor, which will be felt in the dessert.
Let’s prepare a delicious custard cake with our own hands
Ingredients:
- Water – 180 ml;
- Butter (82.5%) – 75 g;
- Flour – 110 g;
- Eggs – 4 pcs;
- Salt – 1/4 tsp;
Ingredients for the cream:
- Eggs – 2 pcs;
- Sugar – 150 g;
- Starch – 50 g;
- Milk – 600 ml;
- Butter – 180 g;
- White chocolate – 100 g.
Preparation of the cake with custard:
In a saucepan, heat water, pour salt into it, pour out butter. It is important to wait until the butter dissolves in the water.
Take the saucepan off the heat, pour the flour into the mixture and knead a homogeneous dough with a spatula. Put the saucepan back on the fire and stir the dough to dry for 1-2 minutes.
Leave the dough to cool down to 50-60 degrees, and then add eggs to it one by one. Knead a stiff dough that slides lazily off the spatula.
Place the dough in a pastry bag. On the parchment draw circles with a diameter of 20 cm, circle them with the dough. Inside the circle make a grid of dough.
The distance between the cells should be 1.5-2 cm.
Bake the cakes at 210 degrees for 7-10 minutes. Cakes do not draw close to each other, as they will increase in size during baking. Bake
6 cakes in the same way. For the cream, mix eggs with sugar and starch in a saucepan.
Pour milk into the mixture and bring to thickening on minimum heat, stirring constantly. Let the custard base cool, cover it with food film in a contact.
Beat the butter with a mixer until whitened
.
Add the custard base to the butter in several batches, beating.
You can add vanilla sugar to the cream if desired. Melt white chocolate on a water bath and pour it into a pastry bag.
Coat each cake with white chocolate so that the dough does not absorb much moisture. Place a crust on a flat plate, smear it with cream.
On a layer of cream put the second crust, smear
it
with white chocolate and cream. This is how we assemble the cake from the crusts, chocolate and cream.
Do not cover the top of the last cake with cream and chocolate. Grease the sides of the cake with cream, sprinkle with shredded failed cake. The
top of the cake can be decorated with the rest of the cream, dropping off small flowers using a pastry bag with a nozzle
.
Leave the cake in the refrigerator for a couple of hours and then serve.
