Have you decided to please your relatives or guests, who are almost on the doorstep, with something sweet, but at the same time, you don’t want to spend a lot of time and effort on cooking? In this case, we suggest you pay attention to the custard biscuit.
Baking sponge cake takes a minimum amount of time. During these minutes, you can safely make custard for the filling of a cake or cake. So, let's see what products we will need for both and how the mystery of the appearance of a wonderful sweet treat “occurs”.
Biscuit ingredients
Sponge dough is perhaps the easiest to make and the most beneficial in terms of taste. An amazing result will be obtained if custard goes in addition to it. You can see the biscuit photo in any cookbook, there are plenty of options: thin and voluminous, white and chocolate - for every taste and color.
- Four eggs.
- One glass of granulated sugar.
- Half a teaspoon of baking powder.
- One tablespoon (or one sachet) of vanilla sugar.
- A glass of milk.
- One hundred grams of butter.
- A bar of chocolate (if you want the cakes to turn brown).
Cooking sponge cake
As we have already said, custard biscuit is prepared very quickly, which cannot but please the hostess, who wants to have time and pretend to come to the guests.
So, in a separate bowl, four chicken eggs and sugar should be mixed. Add after this baking powder and again thoroughly beat all the ingredients. Once lush foam begins to appear, vanillin can be added. After this, we gradually introduce flour into the dough. Remember that before adding flour, it must be sieved through a fine sieve.
Take a small dish, break the chocolate there and put it in a water bath. There is no need to pour a lot of water. But make sure that it does not boil away during the melting process of the chocolate. Once the chocolate is liquid, it will be possible to introduce it into our dough. We mix everything thoroughly and pour into the mold.
Even if you make cakes, first bake a large cake, and then cut it ready, as you like. It is convenient and fast. Do not forget to pre-grease the form with oil or line it with parchment paper. The dough is baked for 30-40 minutes at a temperature in the oven of 180 degrees.
When the biscuit is ready, do not try to immediately remove it from the oven. Experienced housewives are advised to give the cake a little "walk" in the heat. Five to seven minutes passed - you can take out the cakes and cool them.
Custard and its varieties
Cakes are cooked the same way, which cannot be said about custard. Each housewife's recipe for a biscuit is something, but different. There are several varieties of cream:
- Classic custard.
- Lemon or orange custard.
- The French version, where only yolks are used.
- Chocolate custard.
Today we will consider all these options and learn how to make a delicious custard in milk for biscuit. It should be noted that such a layer for cakes and pastries is used very often. Custard is absolutely suitable for any type of baking, which always saves housewives standing at a crossroads and not knowing what to pamper households with.
Classic version
So, let's start with the most popular option - classic custard (recipe for biscuit). Most often it is used for a layer of biscuit cakes. Since the cream does not hold well, it is whitish yellow in color and slightly gelatinous, it is considered ideal only as a filling for cakes and pastries.
Essential Products
Before you start preparing the cream, you must take the following products:
- 50 grams of flour.
- A bag of vanilla powder (5 grams).
- 200 grams of granulated sugar.
- 350 grams of milk.
- Three to four chicken eggs.
- 15 grams of butter.
Most of the time in the preparation of the cream takes preparation for the work of an ingredient such as flour. If we are talking about custard - a classic for a biscuit, then this point should not be neglected.
So, pour the flour onto a small baking sheet and put in the oven to warm up. It takes quite a lot of time - 40-45 minutes, but this work is necessary. After the flour is roasted in the oven, it will acquire a pleasant aroma of hazelnut, which we achieve initially.
While the flour is cooling, go to the eggs. We break them in a separate bowl and beat well, gradually introducing the cooled flour. Try to make the mass homogeneous, without any inclusions and lumps. The better the dough is whipped, the tastier will be your custard biscuit.
We put a large pot on the stove, pour water. It will be a water bath, on which the miracle of cooking custard takes place. In another bowl (a little less), pour the milk. It needs to be warmed up a bit by adding sugar in it. When the milk boils, we begin to add egg mass to it. Try to keep it flowing in a thin stream, do not "plump" all at once into the pan. The time it takes for the cream to thicken is about ten to twelve minutes.
Now you can remove it from the fire and pick up the mixer again. While you will whip the cream, you will need to add the melted plum to it. butter and vanilla powder. The classic version is ready. Leave to cool. You can now proceed to the design of cakes.
Lemon Option
For those who love citrus flavored layers in cakes and cakes, this option of custard is perfect.
Ingredients:
- Three lemons.
- Half a glass of powdered sugar.
- Thirty grams of butter.
- Three chicken eggs.
Squeeze the juice out of all three lemons. Rub the zest with two fruits. Add powdered sugar and eggs to the zest and juice. We start mixing the ingredients with a mixer. We leave the mixture for half an hour so that it is infused and saturated with lemon aromas.
When half an hour has passed, you can start adding flour to the lemon mixture. Do not forget to sift it to saturate with oxygen. Add the butter. We put in a water bath. Unlike the classic recipe, custard with lemon juice hardens an order of magnitude faster. Cooking time: five to ten minutes.
French on the yolks
A French recipe for custard will differ from the usual classic version. Here, only yolks participate in the recipe, hence the bright saturated yellow color and lightness of the mass.
Ingredients:
- three egg yolks;
- half a liter of milk;
- 75 g of sugar;
- 50 g of flour;
- a bag of vanillin or vanilla sugar;
- 10 grams of butter.
Rub the egg yolks with sugar. As soon as the mass becomes bright yellow, you can add milk and flour to it. While the mass will be whipped, put in advance a water bath. Save your time.
When the cream begins to thicken in a water bath, add vanillin, vanilla. sugar or a pod of fresh vanilla (whatever you have on hand). If you add leguminous vanilla, then remove it immediately after the cream is ready and removed from the heat.
This type of custard is more saturated in taste and more dense in consistency. It can be safely used not only to layering cakes, but also to decorate the upper part.
Chocolate option
This cream will turn out fluffy and delicate, and even rich chocolate. A great option if you make pastries for sweet tooth children.
Ingredients:
- Two glasses of flour.
- Three eggs.
- 200 grams of sugar.
- Two tablespoons of flour.
- Cocoa - three tablespoons.
- Rum - two teaspoons.
In a separate bowl, break the eggs so that the proteins are separate from the yolks. In the last we add cocoa, granulated sugar and rum (if you are preparing a cream for “adult” desserts). In another cup, mix milk with flour, beat, try to avoid lumps. We connect the two masses and put in a water bath.
After ten minutes, with vigorous stirring, the cream will begin to thicken. Now you can put butter in it. Remove from heat, let cool.
While the cream is cooling, beat the whites in a strong foam. Into the cold cream, gently and carefully introduce whipped proteins. Done!