How successful the biscuit cake for the festive table will turn out, will primarily depend on the cream chosen for it. The latter should be gentle, airy and well soak cakes. It is best to choose a custard for biscuit.

Classic Biscuit Custard

According to this recipe, a delicate velvety mass with a delicate vanilla aroma will turn out. For cream, take: 6 large tablespoons of corn starch, 15 g of vanilla sugar, 970 ml of fat cow's milk, 270 g of sugar, 4 large chicken eggs, 60 g of high-quality butter.

  1. Milk is poured into a thick-walled bowl and mixed with half the usual sugar and vanilla component (15 g).
  2. After stirring, the solution is brought to a boil, after which it is immediately removed from the stove and cooled. Better to leave it to insist a couple of hours.
  3. Eggs are beaten with sifted starch.
  4. The sweet milk mixture is again heated to a minimum heat, after which beaten eggs are introduced into it.
  5. The solution is brought to a boil and again cools to 50-60 degrees.
  6. It remains to add oil to the cream, which will add to it density.

When preparing custard for milk biscuit, corn starch can be safely replaced with the potato option.

Sour cream recipe

Instead of milk for the discussed cream, you can use sour cream. The product should be medium fat (1 cup). In addition to it, it is taken: a perfect egg, 1.5 tbsp. granulated sugar, 2 large tablespoons of wheat flour, 160 g of quality butter.

  1. Sour cream, granulated sugar, egg and wheat flour are mixed in a saucepan.
  2. From the resulting mass, a cream is cooked in a water bath for 20-25 minutes. It is very important to stir it constantly to prevent the formation of lumps.
  3. The butter softens and whisks well, after which it is poured into a completely cooled cream. Together, you will need to whip all the ingredients again.

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The resulting viscous thick mass is ideal for biscuit cakes of any thickness.

Curd Custard

Even on the basis of cottage cheese, you can cook a delicious custard for the cake. It will include the following components: 2 packs of fat cottage cheese, 60 g of butter, 160 ml of fat cream, 90 g of granulated sugar, a pinch of vanilla sugar, 2 yolks of chicken eggs.

  1. Cottage cheese is rubbed a couple of times through a fine sieve. The mass should be homogeneous without grains. You can use a blender for this.
  2. Egg yolks and two types of sugar are added to the curd. The mass is thoroughly whipped.
  3. Softened oil is laid out for the future cream.
  4. On low heat, the mass is cooked with constant stirring until thickened.
  5. Cream whip to steady peaks.
  6. The cooled curd mixture is combined with the creamy mass.

If desired, any flavor can be added to the cream.

Tasty recipe:custard for eclairs

French gentle recipe for milk

Unlike the classic recipe, this option uses exclusively egg yolks. In addition to 3 pieces of these components, it is taken: 85 g of granulated sugar, half a liter of cow's milk, 45 g of wheat flour, ½ large spoon of butter, a large spoon of vanilla sugar.

  1. First of all, the yolks are rubbed with sand until the mass acquires a light yellow hue.
  2. Non-cold milk, vanilla sugar and sifted flour are added to the cream.
  3. On low heat, the mixture is brought to a boil, and then cooked until thickened.
  4. It remains to mix the butter into the cream. Previously, this dairy product must be held for a couple of hours at room temperature.

Instead of vanilla sugar, you can take a vanilla pod.

Custard chocolate with egg and butter

This option will definitely appeal to chocolate lovers. For its preparation will be used: 4 egg yolks, 90 g of granulated sugar, 2 large spoons of cocoa powder, the same amount of flour and corn starch, a bar of dark chocolate, half a liter of milk, 70 g of butter, a pinch of salt.

  1. The yolks are beaten with sugar until the mass brightens and becomes airy.
  2. Cocoa, salt, starch and sifted flour are added to the mixture. All ingredients are thoroughly mixed.
  3. Milk is brought to a boil in a separate bowl, after which chocolate slices dissolve in it.
  4. Gradually, chocolate milk is poured into the whipped proteins. This should be done slowly so that the eggs do not curl.
  5. The mixture is filtered, poured into a pan and, with minimal heating, the stove is cooked until thickened.
  6. It remains to add the butter to the cream, wait for it to cool completely and the last time thoroughly beat the mass.

You can determine the readiness of the boiling cream by applying a whisk. After holding them on the surface of the treat, obvious traces should remain.

Protein layer for cake

The main advantage of this cream is its long shelf life. Cake can be prepared on the eve of the holiday. The recipe for this cream will include: 3 protein of large chicken eggs, 80 ml of drinking water, a pinch of dry citric acid, 1 tbsp. granulated sugar.

  1. It is very important to use perfectly clean dry dishes for whipping proteins. If the smallest drop of fat is accidentally in the container, then this will not succeed.
  2. Sugar syrup is poured into the stewpan and water is poured. When the liquid boils, the syrup is cooked until thickened. If you drop them into a plate with ice water you get a soft ball.
  3. At this stage, citric acid is added to the mass, and the syrup is thoroughly mixed with a wide spoon.
  4. Squirrels beat until sharp peaks. The easiest way to use for this purpose is a stationary mixer, which itself does almost all the work for the hostess.
  5. It remains to mix hot syrup and protein. This should be done slowly and carefully.
  6. The container with the resulting cream is installed in a bowl of ice water. Beating continues until the mass cools completely.

If you leave the cream hot, then the proteins just curl up in it. As a result, the product will be hopelessly spoiled.

With lemon

Lemon custard has a special separate name - “Kurd”. It has a bright rich yellow hue and an amazing delicate citrus aroma. Such an additive will give originality to any cake. It is prepared from: 3 lemons, an incomplete glass of granulated sugar, 3 selected chicken eggs, 40 g of sugar.

  1. The zest is peeled off from two lemons and rubs on a grater with the smallest cells.
  2. The juice of all three fruits is added to the resulting aromatic mass.
  3. Eggs interfere in the future cream, after which it is infused for about half an hour.
  4. After the specified time, the mass is filtered through a sieve. It should be as uniform as possible.
  5. Butter is added to lemon juice with eggs, after which the future cream is boiled with the very minimum heating of the plate. The mass must be constantly stirred.
  6. When the Kurd thickens, you can remove it from the stove. It takes about 7-10 minutes.
  7. Before use, the cream must be cooled.

Lemon Kurd will be especially tasty if you insist it in the cold all night.

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