Custard for "Medovika" allows you to better permeate the cakes of your favorite cake. This is not a single kind of interlayer. There are a lot of wonderful recipes, ranging from the classic on milk and ending with citrus, thanks to which the housewives can simply and easily diversify the taste and caloric content of a popular dessert.
How to prepare a custard for "Medovik"?
Cake "Medovik" with a custard is rich in variations. In addition to the classic recipe for milk, the cream is boiled with condensed milk, on sour cream, cream or on citrus juice. Their traditional component is eggs, for saturation, softness and stability, butter is often added, and flour or starch is used as thickeners.
- The most delicious custard for "Medovik" should be thick, tender and not burn. To do this, it is better to boil it in a water bath or in a thick-walled saucepan.
- Stir the cream should not only when cooking, but also with cooling. Otherwise, it will take a thick film.
- The temperature of the cream cooling should not fall below 10 degrees Celsius.
Custard for "Medovika" on milk
The classic custard for "Medovika" should quickly soak the cakes, making them juicy. With this function the cream, brewed on milk with addition of eggs, sugar and flour consults. It is prepared simply, it has a pleasant milk taste, excellent impregnating properties, so dessert, as a rule, can be served to the table after 2 hours.
Ingredients :
- milk - 500 ml;
- sugar - 125 g;
- egg - 2 pieces;
- oil - 50 g;
- vanilla sugar - 20 g.
Preparation
- Rub sugar with flour and eggs.
- Enter the milk and cook, stirring, until thick.
- Cool, add butter and vanilla sugar.
- Whisk the custard classic cream for the "Medovik" whisk and proceed to smearing the cakes.
Custard for "Medovika" with condensed milk
The custard with boiled condensed milk for "Medovika" is the ideal solution for giving dessert a caramel color and taste. And this is not one of the reasons for using boiled milk. It is easy to work with, and its concentrated density gives the cream a consistent consistency, due to which, the cake does not become dehydrated even during prolonged impregnation.
Ingredients:
- milk - 250 ml;
- flour - 40 g;
- sugar - 40 g;
- boiled condensed milk - 200 g;
- oil - 100 g.
Preparation
- Stir the sugar with milk and flour and cook for 5 minutes. Refrigerate.
- Whipped condensed milk and butter are added to the custard for "Medovik".
Cream-custard cream for "Medovika"
The custard made of sour cream for "Medovika" is an excellent alternative to a saturated oil cream. It also creates a dense interlayer between the cakes, but gives the product a pleasant sour taste and does not overload with fat. However, when cooling, this cream acquires a density, so work with it should be done immediately after preparation.
Ingredients:
- sour cream - 350 g;
- sugar - 125 g;
- oil - 150 g;
- flour - 40 g;
- egg - 1 pc.
Preparation
- Rub the egg with sugar, flour and sour cream.
- Cook in a water bath until thick.
- Custard sour cream for "Medovik" cool and mix with whipped butter.
Custard for "Medovika" without eggs
No less tasty custard for "Medovika" is obtained without eggs. Many housewives choose this budget, affordable and simple option, preferring to achieve viscosity and density - flour, and smoothness and saturation - butter. The cream turns out to be light, gentle and airy, and smeared and cooled cakes have a refreshing taste.
Ingredients:
- milk - 500 ml;
- sugar - 200 g;
- oil - 150 g;
- flour - 80 g.
Preparation
- Mix 250 ml of cold milk with flour and sugar.
- The remaining milk is heated and poured into a cold mixture.
- Cook until thick, adding oil.
- Ready custard for "Medovik" cool.
Creamy-custard cream for "Medovika"
"Medovik" with a creamy-custard cream will suit even those who count calories. The cream is brewed with cream, it turns out so dense and saturated that you can not use oil and, thus, equalize the calorie content with the milk custard. It is unique to the taste of a filling, which perfectly harmonizes with the honey sweetness of the cake.
Ingredients:
- cream 20% - 400 ml;
- yolks - 3 pieces;
- sugar - 80 g;
- flour - 20 g.
Preparation
- Pound the yolks with sugar, flour and 60 ml of cream.
- The remaining cream is warmed and enter a thin trickle into the egg mixture.
- Cook, stirring for 5 minutes.
- Remove from heat and refrigerate.
Custard for "Medovika" with starch
A simple custard for "Medovik" can be turned into a masterpiece of confectionery craftsmanship, if you cook it on cornstarch. In contrast to potato, it gives the cream a gentle consistency, does not have a smell and bitter aftertaste, and is distinguished by a glossy surface, while being extremely economical in use.
Ingredients:
- milk - 280 ml;
- yolk - 2 pieces;
- cornstarch - 20 g;
- sugar - 80 g;
- lemon peel.
Preparation
- Warm the milk with the zest.
- Pound the starch with egg, sugar and 40 ml of milk.
- Pour the rest of the milk into the mass, mix and strain.
- Cook until thick.
- Remove from heat and cool.
Custard without oil for "Medovika"
Sweetmongers on a diet can repeat the recipe for a delicious custard for "Medovik" without using oil. Moreover, the classic custard - "Parisier", is always prepared in this way, resulting in a gentle, smooth and less caloric, and from that, even losing weight can easily afford it.
Ingredients:
- milk - 500 ml;
- yolks - 3 pieces;
- flour - 50 g;
- vanilla essence - 5 ml.
Preparation
- Rub sugar, yolks and flour.
- Pour a portion of the warm milk into the mixture and mix.
- Add the essence, the rest of the milk and cook until thick.
"Medovik" with orange custard
Caramel "Medovik" with orange custard is full of non-standard solutions and features. It is made on the basis of caramel, because of what the cakes are saturated with color and get a brighter honey taste, ideally in harmony with the orange Kurd, which for greater smoothness and saturation combined with cream cheese and sour cream.
Ingredients:
- flour - 400 g;
- sugar - 330 g;
- oil - 260 g;
- egg - 5 pcs .;
- honey - 60 g;
- soda - 10 g;
- lemon acid;
- orange juice - 180 ml;
- zest - 20 g;
- cream cheese - 360 g;
- sour cream - 150 g;
- powdered sugar - 50 g.
Preparation
- Melt 150 g of sugar. As soon as he gets a caramel color, pour in honey.
- Stir and add 110 g of hot oil. Remove from heat and cool to 70 degrees.
- Enter the flour, 2 eggs, soda and lemonade.
- Roll the dough into a bowl and set aside for 15 minutes.
- Roll out 9 layers and bake at 160 degrees for 5 minutes.
- Give the cakes a shape.
- Whip 180 grams of sugar with 3 eggs, juice and zest.
- Cook until thick, cool and beat with butter. After cooling, mix with powder, cheese and sour cream.
- This is the best custard for "Medovika", which should be smeared with cakes and put the dessert for 10 hours in the refrigerator.