There are a large number of recipes for creams that are suitable specifically for biscuit cakes. One of my favorites is the egg yolk custard. Its delicate structure and appetizing yellowish color will hardly leave anyone indifferent. It is very easy to make such a cream at home without effort and culinary practice. It holds its shape well and does not blur when applied to cakes.
So, I suggest you start practicing!
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Ingredients:
Milk - 500 ml.
Sugar - 1 glass
Chicken eggs (yolks) - 4 pcs.
Wheat flour - 50 g.
Step by step recipe:
We will prepare the products according to the list for the recipe. We also need a 200 ml measuring container.
Pour milk into a suitable cooking pot and put it on fire. It can be anything, both shop and farm. This will not play a big role, the only thing that will affect is the calorie content of the finished cream. Bring milk to a boil.
In the meantime, separate the yolks from the whites. We will not need the latter for this recipe, in the future they can be used to prepare other dishes. But combine the yolks with sugar and mix thoroughly with a mixer. The mass should lighten noticeably and increase in volume.
Then add the sifted wheat flour and use the mixer again. The main thing is that the free-flowing component does not stray into lumps, but evenly disperses.
Gather some boiling milk and add it in a thin stream to the yolk mixture, stirring continuously so that the eggs do not curl.
Then send the resulting mixture back to the pan and, stirring, boil for about 5 minutes.
Remove the thickened cream from heat and cool completely. So that its surface is not covered with a crust, cover it tightly with cling film.
That's it, the biscuit custard is ready. It turned out to be tender, homogeneous and very tasty. In the case of not intensive stirring, small lumps may form, but this does not matter, it is enough to rub the cream through a sieve and its structure will be saved.
This cream can be layered not only biscuit cakes for cake. It is perfect as a filling for wafer rolls or eclairs. It's delicious anyway.
Bon Appetit!
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