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Cake cream without mixer

No-mixer cake cream

This is a tender, milky egg-yolk pastry cream. It's used to layer sponge cakes and other baked goods. The cream is moderately sweet with a soft, silky texture and a vanilla-cream flavor and aroma. It's very popular and there's hardly anyone who doesn't like it. You can also use it to fill shortcrust tartlets, puff-pastry and wafer tubes, to make no-bake cakes and pastries, or to sandwich finished cake layers. It's lovely spread into rolls, and makes a great dessert with Viennese waffles, berries, and nuts.

BLUE-EYED

Recipe author

Composition / ingredients

Servings:

Milk

600

Egg yolks

Sugar

200

Vanilla sugar

Wheat flour

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 4 g

Fats 22 % 9 g

Carbohydrates 68 % 28 g

207 kcal

GI: 11 / 4 / 86

Cooking method

Cooking time: 25 min

Step 1:

Let's make a milky egg-yolk pastry cream. Pour the milk into a heavy-bottomed pot and bring it almost to a boil.
Step 2:

Separate the yolks into a large bowl, add the vanilla sugar and regular sugar, and whisk well. If it's hard to stir, add a couple of tablespoons of milk from the measured amount.
Step 3:

Then add the sifted flour and stir well until smooth.
Step 4:

Stirring constantly, pour a little hot milk into the yolk mixture. Stir well, then gradually pour in all the milk. Pour the mixture back into the pot and cook over low heat, stirring with a silicone spatula, until it thickens. Mine took about 15 minutes, but the time may vary.
Step 5:

The finished cream coats the spatula well. Take the pot off the heat, add the butter, and stir until it melts. Press plastic wrap directly onto the surface and let the cream cool a little. After a while it stabilizes and thickens further; stir it and it's ready to use. It's easiest to spread while still warm and pourable — fully cooled, it's harder to work with.
Step 6:

Here's what the cream looks like when used in a no-bake cake.

You can stir a little cocoa, natural berry juice, or a touch of food-grade gel coloring (on the tip of a needle) into the cream to make a tinted version, which always comes in handy. The cream leaves no greasy aftertaste, so it's great for filling eclairs and, of course, for layering a Napoleon, where the taste comes out wonderfully delicate. This is the simplest, fastest, and tastiest recipe, suitable for many kinds of dessert. However you use it, it'll please anyone who loves baked goods, because the cream is light and delicious. Even beginner cooks will master it easily, and a recipe like this is a must-have in every cook's repertoire.