Cream for honey cake
Description
The recipe won't take much time. To prevent lumps in the custard cream, constantly stir it with a whisk. Use the lowest heat setting, or cook it over a double boiler: it will take slightly longer, but the cream definitely won't curdle. Even if lumps do form, don't worry—fix the situation using an immersion blender. Simply puree the cream; it won't affect the taste. This amount of cream is enough for one small cake. Good luck! Serve chilled.
Instructions
- 1
Step 1
Prepare the ingredients for the cream. You can slightly reduce the amount of sugar if you don't like sweet creams. But I followed the recipe exactly, and I was pleased with the result.
- 2
Step 2
Take a deep bowl, first mix the flour with sugar, then add the eggs and combine everything. If the mixture seems too thick, pour in a couple of tablespoons of milk.
- 3
Step 3
Add vanilla sugar, gradually pour in the milk in small portions, and whisk continuously to prevent lumps from forming.
- 4
Step 4
When all the milk has been added, pour the mixture into a double-bottomed saucepan and place over low heat. If you don't have such a saucepan, cook the cream in a double boiler. Stir constantly until it thickens.
- 5
Step 5
Pour in the melted butter, then mix the cream again with a whisk. Remove it from the heat. You will feel it thicken, and the more it cools, the thicker it becomes. The cream is ready!