When there is free time in the plans, each hostess thinks about what to indulge her loved ones. And what can be more delicious than any sweet treats, such as cakes? One of the traditional and all favorite desserts is, of course, "Napoleon". Its main component is the cream, which will permeate the cakes. They make the cake so soft and gentle. Despite the fact that sometimes cooking it can take a long time, he does not lose his popularity with the housewives due to his unusual taste.
What do you need to make a custard for Napoleon cake? This is not too difficult and not a time-consuming process. Delicious custard for cake is prepared from such ingredients:
- 500 ml of milk;
- 30 g of wheat flour;
- 100-150 g of cream with a fat content of 33%;
- Half a cup of vanilla (replaced with vanilla sugar - 1 tsp).
- 50 g of butter (cream);
- 160 g of granulated sugar.
Let's start cooking a simple custard for cake. If you have a vanilla pod, then you need to split it in half and from one half gently scrape the seeds with a knife. The second part can be removed in a sealed bag ,. This will help not to lose vanilla flavor, and you can use it when cooking another dish.
Now take the pan and pour the milk into it. After that, add half the sugar, that is, 80 grams, and vanilla seeds, throw a peeled crust. Constantly stirring the milk, you need to wait for the boil and turn off the fire. Then it is necessary to let the milk cool and stand. This is necessary so that it absorbs the aroma of vanilla. After this, remove the pod. If you use vanilla sugar, you should also leave the milk to infuse.
Now it is necessary to pour in the wheat flour and sugar, which is left. Mix thoroughly with a whisk. Depending on how thick or more liquid custard for the Napoleon cake you want to get, you need to add more or less flour. The same applies to sugar, if you prefer more or, conversely, a less sweet cream. Then add two eggs to the dry mixture and mix until a homogeneous mass is obtained. Now you need to bring the milk back to the boil. About 200 ml pour into the mixture with flour and egg, stirring very actively with a whisk. Then, without stopping the mixing, pour the remaining milk. Further, in order for the cream to become thick, it is necessary to put this mixture on not very strong fire. In this case, stir constantly with a spatula or a whisk. Since in this recipe the custard for the Napoleon cake is cooked on wheat flour, you can not bring the mixture to a boil, but take it off after it thickens. Now you need to add butter. It is not necessary before it to melt. Due to the fact that the mixture is hot, it quickly melts itself. In order for the cream to cool faster, it is necessary to shift it into another container. Next, cover it with food film so that it touches its surface. After this, it is necessary that the custard for the cake "Napoleon" 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, pre-whisking them up to soft peaks.