If you decide to cook custard for a honey cake or another cake, this article will definitely help you. There are several of his recipes, which we will discuss below. You can use them not only in the preparation of honey, but also for other cakes, and for cakes.
Honey cake with custard (recipe number 1)
To start, we prepare the dough. In a saucepan, heat 250 g of oil, add 3 well-beaten eggs to it and carefully, gradually introduce 3 tablespoons of honey, 300 g of sugar, 400 g of flour and 1 spoon of soda. Whip it all. Then we cut the parchment paper into sheets corresponding to the size of the baking sheet, and roll out on each dough (you need to get a thin layer). Each cake should be baked for about 5 minutes. Be careful, the honey dough burns very quickly, so you need to pull them out as soon as they turn golden. When the cakes have cooled, cut them to the shape of the dish to get a neat cake.
Now you need to prepare a custard for the honey cake. To do this, mix 6 tablespoons of flour with half a glass of milk and stir so that there are no lumps left. We heat the remaining one and a half glasses and add a mixture of flour with milk. Cook over low heat until thickened, and then pour half a glass of regular sugar, two packets of vanilla and mix everything. Beat a glass of butter and add to the cream, mix thoroughly. Custard butter is ready. He needs to be allowed to cool slightly, and then grease them with each cake and collect the cake. The upper crust should be generously greased with cream, and then sprinkled with crumbs made from scraps of crusts.
Honey cake with custard curd
First you need to cook the dough. To do this, put in a pan 125 g of margarine, 2 tablespoons of honey and a glass of sugar, put in a water bath and, stirring, warm to a homogeneous mixture. Add a pinch of soda and mix again until the mass increases and it becomes whitish. After that, remove from the water bath and carefully drive 3 eggs, stirring all the time. About three glasses of flour are also gradually introduced into the dough, not forgetting to constantly stir it. The dough is ready and it needs to be divided into balls according to the number of cakes and rolled out. They are baked in the oven and very quickly.
Now you can cook the cottage cheese custard for the honey cake. First we cook a regular custard, i.e. mix a glass of sugar with 2 tablespoons of flour, 2 eggs and 2 glasses of milk and simmer over low heat, stirring carefully. Do not forget to add a little vanilla and 50 grams of oil. When the cream thickens, it must be removed from the heat and a little sucked, and then beat with a blender, gradually adding 500 g of curd mass (possible with raisins).
The last step is to collect the cake. Smear a cake with a thick layer of cream, folding them one on top of another, and then let the cake soak for 2-3 hours. Custard for honey cake with cottage cheese will make its taste unusual and even more tender.
There are other options, how to cook custard, a recipe without eggs, for example. You need to fill a glass of sugar with half a glass of water and cook until the sugar grains are completely dissolved. Next, 2 tablespoons of flour, too, pour half a glass of water and gradually, stirring, enter into syrup. All this is cooked until it turns into slurry, and then slightly cooled. Then in this mixture you need to put 250 g of oil and a little vanilla sugar and beat until a fluffy cream is obtained. Such a cream can be used for cakes or for cakes.
A very tasty and airy custard is prepared according to the following recipe. Grind 4 yolks with 4 tablespoons of sugar, add a glass of cream and bring to a boil. Beat 4 proteins separately and add them to the cream while it is still hot, then warm it all together for another 3 minutes.
Another custard recipe involves the use of rice and corn starch. So, we grind 150 g of egg yolks with the same amount of sugar, mix 400 g of milk with 100 g of cream. We put on fire and boil. Then add to the cream 20 g of corn and rice starch, as well as a little vanilla. Boil until the cream thickens. Thanks to starch, the cream becomes more dense and porous.