Cream for honey cake
Description
The recipe won't take much time. Even traditional recipes sometimes call for slight changes to add new flavor notes to well-known desserts. I'd like to offer you an interesting cream variation that pairs wonderfully with honey cake layers. Rich flavor, vanilla aroma, delicate and airy texture—this is definitely worth your attention. Serve chilled.
Instructions
- 1
Step 1
1. In a small bowl, combine the egg yolks and sugar. Whisk them together, then add the sifted flour and starch. Mix thoroughly to prevent lumps from forming.
- 2
Step 2
2. Warm the milk slightly and pour it into a bowl. Add a pinch of salt and vanilla extract. Place over heat.
- 3
Step 3
3. On low heat, simmer the cream until thickened, stirring constantly.
- 4
Step 4
4. Combine the custard cream with softened butter and beat until smooth. Cover with plastic wrap (to prevent a crust from forming) and refrigerate until completely cooled.
- 5
Step 5
5. The highlight of this cream is the whipped cream. It gives the cream an amazing texture.
- 6
Step 6
6. Add the cream to the mixture and gently stir. That's it, the cream is ready—now you can spread it on the layers and assemble the "Medovik."