When free time appears in the plans, each housewife thinks how to pamper her loved ones. And what could be tastier than some sweet treats, such as cakes? One of the traditional and beloved desserts is, of course, Napoleon. Its main component is a cream that will soak cakes. They make the cake so soft and tender. Despite the fact that sometimes it can take a lot of time to cook, it does not lose its popularity among housewives due to its unusual taste.
What does it take to prepare
custard for Napoleon cake? This is not a very difficult and time-consuming process. A delicious custard for the cake is prepared from the following ingredients:
- 500 ml of milk;
- 30 g of wheat flour;
- 100-150 g cream with a fat content of 33%;
- half a pod of vanilla (replaced by vanilla sugar - 1 tsp).
- 50 g butter (butter);
- 160 g of granulated sugar.
Let's start preparing a simple custard for the cake. If you have
a vanilla pod, then you need to divide it in half and gently scrape the grains with a knife from one half. The second part can be removed in an airtight bag. This will help not to lose the vanilla flavor, and you can use it when cooking another dish.
Now take a pan and pour milk into it. After that, add half the sugar, i.e. 80 g, and the vanilla seeds, toss the peeled crust. Constantly stirring the milk, you need to wait for the boil and turn off the heat. Then you need to let the milk cool and infuse. This is necessary so that it absorbs the aroma of vanilla. After that, remove the pod. If you use vanilla sugar, you should also leave the milk to brew.
Now you need to pour wheat flour and sugar that remains in the container. Mix thoroughly with a whisk. Depending on how thick or thin the custard for Napoleon cake you want to get, you need to add more or less flour. The same applies to sugar if you prefer a more or, conversely, less sweet cream. Then add two eggs to the dry mixture and mix until smooth. Now you need to bring the milk back to a boil. Pour about 200 ml into the mixture with flour and egg, stirring very actively with a whisk. Then, without stopping mixing, pour in the remaining milk. Further, in order for the cream to thicken, it is necessary to put this mixture on a not very strong fire. At the same time, stir constantly with a spatula or whisk. Since in this
recipe the custard for Napoleon cake is cooked on wheat flour, you can not bring the mixture to a boil, but remove it after it has thickened. Now you need to add the butter. It is not necessary to melt it before. Due to the fact that the mixture is hot, it quickly melts by itself. In order for the cream to cool faster, it is necessary to transfer it to another container. Next, cover it with cling film so that it touches its surface. After that, it is necessary that the custard for the Napoleon cake is infused. It is better to leave it in the refrigerator for the night or at least four hours. If you want to make the cream taste more saturated, you can add cream, whisking them until soft peaks.