The taste of a home-made cake depends on the choice of cream for impregnating it. One of the components that are most often used for the preparation of creams is condensed milk . Combining it with other ingredients in different proportions, we get each time a new flavor of filler and as a consequence of the finished cake.
We offer variants of preparation of a cream with condensed milk for a cake, from which you can choose for yourself the most suitable and corresponding to your preferences.
Custard with condensed milk - recipe
Ingredients:
- boiled condensed milk - 175 g;
- butter - 210 g;
- milk - 500 ml;
- granulated sugar - 100-200 g;
- sugar vanilla - 15 g;
- Wheat flour - 120 g.
Preparation
Pour the milk into a ladle or a saucepan and place it on the fire. Pour in the flour and directly on the plate, break the mass to homogeneity, with the help of a mixer at minimum speed. Warm up the milk and flour mixture until it thickens, and then remove from the plate and let it cool to a slightly warm state. Next, add a soft butter and whisk again the mass to splendor. Now add sugar and vanilla sugar and whisk again. The amount of granulated sugar depends on the desired sweetness of the cream and as a consequence of the cake.
At the last stage of the preparation of the cream, add boiled condensed milk and beat again with a mixer. There are also no clear recommendations on the recipe. You can increase or decrease the amount of condensed milk to obtain a different saturation of taste and sweetness of the cream.
Napoleon cream with condensed milk and butter
Ingredients:
- condensed milk - 380 g;
- butter - 250 g;
- Vanillin - to taste.
Preparation
Very often the cake "Napoleon" is impregnated with an oil cream with condensed milk. Prepare it will not be difficult. It is enough only to get out the butter from the refrigerator in advance, allow it to soften, combine it with condensed milk, season with vanillin and punch the mass with a mixer until a fluffy and homogeneous consistency is obtained. Condensed milk in this case can be either ordinary or boiled.
This cream with condensed milk is perfect for impregnating waffle cake .
Sour cream with condensed milk for a cake
Ingredients:
- sour cream 25% - 250 g;
- butter - 200 g;
- condensed milk - 210 g;
- walnuts (optional) - 75-100 g;
- vanilla sugar - 5 g.
Preparation
In a deep container, we combine condensed milk and a soft creamy oil and break it with a mixer until it is airy and fluffy. Then add sour cream, vanilla sugar and whisk again well. The cream should be airy and not flowable. At the end of whipping, sprinkle the kernels of walnuts, crushed into crumbs, if desired.
Curd cream with condensed milk for biscuit cake
Ingredients:
- cottage cheese - 475 g;
- milk - 360 ml;
- butter - 150 g;
- flour - 175 g;
- evaporated milk - 210 g;
- eggs - 8 pieces;
- granulated sugar - 200 g;
- gelatin - 30 g;
- vanilla sugar - 10 g;
Preparation
Milk is poured into a saucepan, we dissolve the flour in it, put it on the fire and warm it, stirring it until thick, remove it from the fire and let it cool. Whisk the yolks with sugar, add grated over a strainer or broken
We combine the dairy and curd base, add vanilla sugar and beat again a little. Now we dissolve the gelatin, pre-soaked in water, slightly warming the water with it, cool it and pour it into the cream. There, too, we lay the whipped whites up to the dense peaks and the last time we beat the whole well.
Such cream turns out dense, improbably tasty and ideally approaches for sponge cakes preliminary impregnated with a syrup.