Pastry cream for cake
Description
The dish is prepared without unnecessary complications. Cake creams can be made in various ways. In this case, we make a custard cream combined half-and-half with buttercream. This type of cream is perfectly balanced in terms of taste, consistency, and calorie content. A plain custard cream without butter turns out resembling semolina porridge, while pure buttercream is too rich and fatty. When combined, they create just the right result. The finished dessert can now be served.
Instructions
- 1
Step 1
Pour milk into a saucepan. Set aside half a glass of milk for later. Sift the flour through a sieve. Add the flour to the cold milk, rubbing it with a fork. Mix the flour with the milk, carefully eliminating any lumps.
- 2
Step 2
Now separate the egg whites from the yolks. We won't need the whites. By the way, you can make meringue from them to go with the cream. Place a saucepan with milk on the stove. Stirring constantly, heat over low heat until the mixture thickens.
- 3
Step 3
Beat the yolks with the milk reserved from the total portion. The mixture should have a rather liquid consistency. Pour the yolks into the saucepan with the milk and flour mixture, stirring constantly. Do not turn off the heat.
- 4
Step 4
When the mixture thickens, let it cool. Take the butter, beat it with sugar and vanilla using a mixer. Gradually add the cooled milk-flour mixture to the butter in portions, continuing to beat. Keep beating until you get a smooth and fluffy cream.
- 5
Step 5
Now it just needs to be placed in the refrigerator. This will make the cream firmer. You can spread it immediately on the cake layers or use it in pastries.