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Cream for a cake made from eggs, milk, butter and sugar

4126

Kitchen World

Calorie content 298.7 kcal

Portions 10 port.

Cooking time 50 minutes

Proteins * 8.5 gr.

Fats * 6.1 gr.

Carbohydrates* 57.2 g

Cream for a cake made from eggs, milk, butter and sugar

Content

A cream based on eggs, milk, butter and flour is prepared mainly for soaking the cakes, coating the walls and decorating the cake. With the correct formulation, the cream will be light and airy, and the liquid texture of the cream will make the cake layers very soft. Add some flour to the cream as a stabilizer and add aromatic notes of vanilla. There are many ingredients in the recipe, because the cake is not a small product.

Ingredients

Cow's milk 600 ml. Egg 3 pcs. Granulated sugar 200 gr. Wheat flour 1 tbsp Butter 250 g Vanillin 1.5 gr.

Cooking process

In a saucepan with a thick bottom or non-stick coating, break the eggs, add the required amount of sugar and flour to them and beat well with a whisk.

Then pour milk over the beaten eggs. Mix everything well.

Place the dishes with this egg-milk mixture on a small fire. While stirring with a whisk, keep the mixture on fire until it thickens and bubbles appear on the surface, just do not bring it to a boil. This is about 2-3 minutes. Then cool this mass. The prepared cream will still be liquid and will acquire the desired texture after cooling. When cooling the cream, stir periodically with a spoon, otherwise a foam will form on the surface.

Pour vanillin into the cooled thick egg-milk mixture and stir.

Put butter, softened at home temperature and cut into pieces, into the completely cooled cream. Beat the cream with a mixer. You can use the cream immediately or put it in the refrigerator.

Delicious and successful baking!