Egg cream for cake
Description
Making egg cream for a cake is not that simple. To prepare this incredibly delicious cooked egg cream, we use quite a few ingredients: soft butter, sugar, wheat flour, eggs, and the freshest milk. The preparation technique is rather complex, but if you follow the recipe precisely, you shouldn't have any problems. This type of cream is made using a mixer, saucepans, and a stove. You might also need ice during the preparation. Wishing you success and
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Beat the eggs with 250 grams of sugar, then gradually mix in the flour.
- 3
Step 3
Knead until no lumps remain.
- 4
Step 4
Pour milk into a saucepan and bring to a boil. At the same time, add sugar and stir until it dissolves completely.
- 5
Step 5
Into the hot milk, gradually pour the beaten eggs with flour. Do this carefully, stirring constantly.
- 6
Step 6
We carry out all these manipulations over low heat to prevent the cream from burning! Mix everything thoroughly.
- 7
Step 7
As soon as large bubbles appear, the cream has reached the boiling stage. Now it needs to be stirred continuously, but very carefully. Cook the custard until it reaches a sour cream-like consistency; it will thicken further upon cooling.
- 8
Step 8
Now the cream should be cooled down quickly. There are three options: in winter, place it on the balcony; in summer, use ice, or put it in a sink filled with ice water.
- 9
Step 9
Meanwhile, beat the soft butter with a mixer until smooth.
- 10
Step 10
Combine the custard cream with butter. The cooked cream made from milk and eggs should be added in small portions while beating the butter. Alternatively! Place the whipped butter into the cream, starting with the mixer on the butter, gradually incorporating the cream into it.
- 11
Step 11
We whisk for several minutes. And our cream is ready!