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

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4359
Kitchen World
Calorie content 298.7 kcal
Portions 10 port.
Cooking time 80 minutes
Proteins * 8.5 gr.
Fats * 6.1 gr.
Carbohydrates* 57.2 g
* per 100 gr. product
Cream for a cake made from eggs, milk, butter, flour and sugar
Content

To prepare a delicious and with the correct consistency cream of eggs, butter, milk, flour and sugar, you need to thoroughly know the recipe and the intricacies of its preparation. The cream must be constantly stirred during the cooking process and kept on fire only until it thickens. Fresh and quality ingredients are also important.

Ingredients

Cooking process

step 1 out of 6
Break the eggs into a saucepan with a thick bottom, add the required amount of sugar and whisk the mixture well. Then pour the flour sifted onto a sieve and mix with the egg mixture until smooth and lump-free.
step 2 out of 6
Pour a little warmed milk into the resulting mixture, add a pinch of vanillin and stir thoroughly again.
step 3 out of 6
Put the saucepan with the mixture on the smallest heat. Stir constantly while the mixture is heating with a whisk or spatula so that the cream collects from the bottom and does not burn. As soon as the first bubbles appear on the surface of the cream, turn off the heat. It is important not to bring the cream to a boil. The hot cream will still be thin and thick as it cools.
step 4 out of 6
Cut the butter at room temperature into pieces and transfer to the hot cream and stir immediately with a whisk so that it melts and the cream becomes homogeneous.
step 5 out of 6
Cover the saucepan with the prepared cream with a piece of cling film and leave to cool for 1 hour.
step 6 out of 6
With the cream cooled to room temperature, you can grease the cakes and form a cake. Such a cream can be stored well in the refrigerator for up to 3 days.

Delicious and successful baking!

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