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Milk custard for honey cake

3155

Kitchen World

Calorie content 195.7 kcal

Portions 1 port.

Cooking time 30 minutes.

Proteins * 8.6 gr.

Fats * 5.8 gr.

Carbohydrates* 34.8 g

Content

Milk custard is most common for layering multi-layer cakes, including honey cake. So that the cakes are well saturated, it is not cooked too thick and oil is added in a small amount for the stability of the cream.

Ingredients

Cow's milk (pasteurized) 500 ml Granulated sugar 1 tbsp. Egg 4 things. Wheat flour 4 tablespoons Butter 50 gr. Vanilla sugar 1 pack

Cooking process

Break the chicken eggs into a separate bowl, add a glass of sugar to them and, using a mixer at low speed or with a whisk, grind well until the sugar is homogeneous and completely dissolved. Then pour this mass into a saucepan or saucepan with a thick bottom.

Sift the required amount of flour on a sieve. Then pour the flour and vanilla sugar in portions to the eggs and immediately mix the mass with a mixer or a whisk so that it becomes a homogeneous texture.

Pour cold milk into the resulting mixture in portions and stir immediately.

Put the dishes with the cream on a small heat. Stirring the mass continuously, bring it to a boil, just do not boil. During this time, the cream will acquire a thick consistency.

Remove the cooked custard in milk from the stove, put a piece of butter on it and stir well again. Then cool the cream a little and you can collect your "Honey".

Delicious and successful baking!