Custard Cream for Honey Cake
An indispensable recipe — one to always keep on hand! These days it's hard to find a cake without a filling; it's an essential part of the flavor, adding a whole new dimension to the cake. In this recipe we'll share one way to make a cream for honey cake. It's just one of many methods — there are countless versions, and each one is unique! Let's get started on this particular custard cream.
Cooking method
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Step 1:
Ingredients.
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Step 2:
Start by whisking half a cup of the milk with the flour, then add the 2 eggs and whisk again.
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Step 3:
Set it over low heat, gradually pouring in the rest of the milk and stirring constantly. As soon as the cream begins to thicken, take it off the heat and let it cool.
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Step 4:
Next, beat the softened butter with the sugar and fold it into the cooled custard.
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Step 5:
Mix everything together. The cream is ready — you can now spread it over the cake layers.
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Step 6:
And that's how you make a custard cream for honey cake. It's great not only for cakes but for other desserts too, adding a fresh flavor wherever you use it. Enjoy!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 1.5% fat - 47 kcal/100g
- Concentrated milk 7.5% fat - 140 kcal/100g
- Milk 2.5% fat - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Fortified whole durum wheat flour - 333 kcal/100g
- All-purpose whole durum wheat flour - 364 kcal/100g
- Farina flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Unsalted sweet-cream butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Salted peasant butter - 652 kcal/100g
- Ghee - 869 kcal/100g
