Gentle biscuit with custard: step-by-step recipe

You decided to please your relatives or guests who are already almost on the threshold, with something sweet, but at the same time, you do not want to spend much time and energy on cooking? In this case, we suggest that you pay attention to the biscuit with the custard.

Baking sponge cake takes a minimum amount of time. During these minutes you can safely make a custard for filling a cake or a cake. So, let's see what products we will need for both, and how the mystery of the appearance of a wonderful sweet delicacy occurs.

Ingredients for biscuit

Biscuit dough is perhaps the easiest to prepare and the most advantageous in terms of taste. An amazing result is obtained if in addition to it will go custard. Biscuits can be viewed in any cookbook, there are plenty of options: thin and bulky, white and chocolate - for every taste and color.

• Four eggs.
• One glass of sugar.
• Half a teaspoon of baking powder.
• One tablespoon (or one sachet) of vanilla sugar.
• A glass of milk.
• One hundred grams of butter.
• A chocolate bar (if you want the cakes to turn brown).

Preparation of sponge cake

As we have already said, a biscuit with a custard prepares very quickly, which can not but please the mistress, who wants to have time to catch up and have a good time before the arrival of guests.

So, in a separate bowl you should mix four chicken eggs and sugar. Then add the baking powder and again carefully take all the ingredients. As soon as a magnificent foam begins to appear, you can add vanillin. After that, we gradually introduce flour into the dough. Remember that before adding flour, it must be sifted through a fine sieve.

Take a small dish, break the chocolate there and put it on a water bath. You do not need to pour a lot of water. But make sure that it does not boil away during melting chocolate. As soon as the chocolate becomes liquid, you can enter it into our dough. All carefully we stir and pour out in the form.

Even if you make cakes, bake a large cake first, then cut it as you like. It's convenient and fast. Do not forget to pre-lubricate the form with oil or lined with parchment paper. The dough is baked for 30-40 minutes at an oven temperature of 180 degrees.

When the biscuit is ready, do not try to remove it immediately from the oven. Experienced housewives advise giving cakes a little "to come" in the heat. It took five to seven minutes - you can take out the cakes and cool them.

Custard and its varieties

Cakes are cooked in the same way, which can not be said for custard. The recipe for biscuit in each mistress is somewhat different. There are several types of cream:

• A classic custard.
• Lemon or orange custard.
• French version, where only yolks are used.
• Chocolate custard.

Today we will look at all these options and learn how to make a delicious custard on biscuit milk. It should be noted that this layer for cakes and pastries is used very often. The custard is suitable for absolutely any kind of baking, which always saves the housewives, who are at a crossroads and who do not know what to pamper the family members.

Classic Edition

So, let's start with the most popular option - classic custard (recipe for biscuit). Most often it is used for a layer of biscuit cakes. Since the cream does not hold well the shape, the color is whitish-yellow, slightly gelatinous, it is considered ideal only as a filling for cakes and pastries.

Required Products

Before you start preparing the cream, you need to take these products:

• 50 grams of flour.
• A packet of vanilla powder (5 grams).
• 200 grams of granulated sugar.
• 350 grams of milk.
• Three to four chicken eggs.
• 15 grams of butter.

Most of the time in preparing the cream is preparing for the work of such an ingredient as flour. If we are talking about a custard - a classic for a biscuit, then you should not neglect this point in any case.

So, pour the flour on a small pan and put it in the oven warm up. It takes quite a lot of time - 40-45 minutes, but this work is necessary. After the flour is roasted in the oven, it will acquire a pleasant hazelnut flavor, which we are trying to achieve initially.

While the flour is cooling, go to the eggs. We break them in a separate bowl and whisk thoroughly, gradually introducing the cooled flour. Try to get the mass to be homogeneous, without any inclusions and lumps. The better the whipped dough is, the more delicious will be your biscuit with the custard.

On the stove put a large pot, pour water. It will be a water bath, on which the miracle of cooking custard occurs. In another dish (a little less) pour the milk. It must be heated a little, adding sugar to it. When the milk boils, we begin to add an egg mass to it. Try to keep it flowing in a thin trickle, do not "plump" everything at once into the pan. The time that the cream needs for the thickening is about ten to twelve minutes.

Now you can shoot it from the fire and again pick up the mixer. While you are beating the cream, you will need to add melted plums to it. Oil and vanilla powder. The classic version is ready. We leave to cool down. Now you can proceed with the design of the cake.

Lemon variant

For those who like citrus fragrant interlayers in cakes and cakes, this version of the custard is perfect.

Ingredients:

• Three lemons.
• Half a glass of powdered sugar.
• Thirty grams of butter.
• Three chicken eggs.

Of all three lemons squeeze juice. With two fruits rub zest. Add sugar powder and eggs to the zest and juice. We begin to mix the ingredients with a mixer. Leave the mixture for half an hour, so that it is infused and saturated with lemon scents.

When half an hour pass, you can start adding to the lemon flour mixture. Do not forget to sift it to saturate with oxygen. Add the butter. We put it in a water bath. Unlike the classic recipe, the custard with lemon juice will harden an order of magnitude faster. Preparation time: five to ten minutes.

French on yolks

Biscuit with custard according to the French recipe will differ from the usual classic version. Here in the recipe only yolks participate, hence - a bright rich yellow color and lightness of mass.

Ingredients:

• Three egg yolks;
• Half a liter of milk;
• 75 g of sugar;
• 50 g of flour;
• A bag of vanillin or vanilla sugar;
• 10 grams of butter.

We rub the egg yolks with sugar. Once the mass turns bright yellow, you can add milk and flour to it. While the mass will be whipped, put a water bath in advance. Save your time.

When the cream begins to thicken on a water bath, add vanillin, vanilla. Sugar or a pod of fresh vanilla (which you will have at hand). If you add pod vanilla, then remove it immediately after the cream is ready and removed from the fire.

This type of custard is more saturated to taste and more dense in consistency. It can be used safely not only to sandwich cakes, but also to decorate the upper part.

Chocolate variant

This cream will turn out fluffy and tender, and even rich chocolate. A great option if you make pastries for sweet children.

Ingredients:

• Two glasses of flour.
• Three eggs.
• 200 grams of sugar.
• Two tablespoons of flour.
• Cocoa - three tablespoons.
• Rum - two teaspoons.

In a separate bowl, break the eggs so that the proteins are separate from the yolks. In the latter we add cocoa, sugar and rum (if you are preparing cream for "adult" desserts). In the other cup, stir the milk with flour, beat it, try not to have lumps. We connect two masses and put them on a water bath.

After ten minutes, with intensive stirring, the cream will begin to thicken. Now you can put butter in it. Remove from the fire, let it cool down.

While the cream will cool down, whisk the proteins into a thick foam. In a cold cream, carefully and gently introduce whipped proteins. Done!