Cream for a waffle cake at home
Light and delicate — give it a try at home! You can make a wonderful, tender cream for a waffle cake from just a few everyday ingredients at home! It's also great for other cakes.
Cooking method
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Step 1:
How do you make cream for a waffle cake? Gather all the ingredients. Use all-purpose flour, and choose cornstarch over potato starch — it won't give the cream an off taste or weigh it down the way potato starch would. Use milk that's at least 3% fat. And go with larger eggs.
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Step 2:
In a round-bottomed bowl, beat the eggs with the sugar until the sugar fully dissolves. Wash the eggs well first. You don't need to whip them to a fluffy foam.
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Step 3:
Pour the milk into a small saucepan, add the vanillin, and stir. Warm it until it's warm but not yet hot. If you'd rather use vanilla sugar instead of vanillin, multiply the amount in the recipe by 10. Adding too much vanillin can ruin the flavor of the finished dish.
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Step 4:
Add the sifted flour and starch to the beaten eggs. Sifting removes any small bits and makes the cream smoother and airier. Whisk it all until smooth — by hand or with a mixer; the main thing is to leave no lumps. Add 2–3 tablespoons of the warm milk and whisk again until smooth.
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Step 5:
Bring the milk to a boil and lower the heat. Stirring constantly, pour in the egg mixture in a thin stream. As soon as the cream thickens (about 5 minutes, depending on your stove), take it off the heat and whisk well. If it seems a little runny, don't worry — it'll thicken as it cools. To keep a skin from forming, press a piece of plastic wrap directly onto the surface of the cream.
- Be sure to cool the cream completely before using it. If you spread still-warm cream onto the fragile, airy wafers, they'll go soft and the cake won't hold up.
- The cream tastes delicate, not cloying, with a light vanilla aroma. Personally, I like cakes with a bolder flavor, so along with this cream I add another one to a waffle cake — chocolate, or one made with condensed milk.
- A round 8-inch (20 cm) wafer sheet takes about 2 tablespoons of cream. The amount in this recipe is enough for 5 such sheets.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wheat flour - 325 kcal/100g
- Vanillin - 288 kcal/100g
- Chicken egg - 80 kcal/100g
- Corn starch - 329 kcal/100g
