Any delicacy becomes ten times more delicious, if you supplement it with a delicious custard. The classic "Medovik" will not be an exception, because this cake is a true field for experiments. Honey cakes impregnated with protein and elementary simple sour cream, and if you think that all the variations of delicacies you have already tried, pay attention to the following recipes.
Classic custard for "Medovika"
A simple custard is a familiar filling for eclairs, but this does not mean that it's worth to limit yourself to lavish cakes. Try to cook with a classic cream "Medovik".
Ingredients:
- egg yolks - 60 g;
- granulated sugar - 65 g;
- flour - 15 g;
- potato starch - 15 g;
- milk - 300 ml;
- 1/2 pod of vanilla.
Preparation
In a small bowl, beat egg yolks with white sugar, add starch and flour, mix again and set aside.
In the saucepan, heat the milk with a pod of vanilla. We remove the milk from the heat, extract the vanilla and, stirring the egg yolks intensively with a whisk, start pouring hot milk to them. To act it is necessary extremely quickly that yolks do not curdle.
The finished cream is returned to medium heat and cook, stirring, until thick. We pour the cream into a cooled bowl and cover with a food film over it so that the film touches the layer of cream - thus, the latter will not be weathered during cooling. Now it remains only to completely cool our delicious custard and use it for the preparation of "Medovika".
Custard recipe for "Medovika"
If the previous recipe was exclusively classical, then this one is its complete opposite. Have you tried the chocolate "Medovik"? No? Then it's time to start cooking!
Ingredients:
- dark chocolate - 200 g;
- granulated sugar - 245 g;
- starch 95 g;
- eggs - 2 pieces;
- egg yolks - 4 pieces;
- milk - 1 l;
- a pinch of salt;
- Butter - 3 tbsp. spoons;
- a drop of vanilla extract.
Preparation
Chocolate melt in a water bath and leave it above, so that it remains liquid.
In a medium-sized bowl, combine the starch with half the sugar, add whole eggs and egg yolks, beat for 2 minutes without stopping, the finished mixture should turn white and airy.
Separately connect half of sugar with milk and salt, mix, put on the fire and bring to almost boil. Hot milk is poured into the eggs, stirring constantly. Preparing the custard for "Medovik" is almost complete, it remains only to return the mixture back to the fire, stirring, wait until the cream thickens, add vanilla, butter and chocolate, and then completely cool the mass before use.
Custard cream for "Medovika"
Ingredients:
- milk - 1 l;
- butter - 50 g;
- cinnamon stick;
- a strip of lemon peel;
- sugar - 130 g;
- starch - 60 g;
- egg yolks - 8 pieces;
- vanilla.
Preparation
In a saucepan pour the milk, add a strip of lemon zest, vanilla and a stick of cinnamon, bring the mixture to a boil and remove from the fire. Filter the milk through a sieve. Separately, using a mixer, whisk yolks with sugar in a lush white mass, add starch, previously diluted in 50 ml of cold water. Fill the egg mixture with hot milk and put it on the fire. We add butter, wait until the cream thickens and remove it from the fire. In view of the fact that the custard quickly deteriorates, it is desirable to cool it as quickly as possible, so, ideally, immediately pour the custard cream for the cake "Medovik" into a cold bowl, cover with a film and send it to the refrigerator. Once the cream has cooled, it will only be good to mix it, making sure that there are no lumps, and use it to make a dessert.