How to make custard cake

Custard is often used by confectioners as a filling for cakes, tubules, biscuits and other flour products. This cream is also used for cakes. In this case, it serves for bonding layers. Custards perform just such a function.

The undoubted advantage of custard is that its preparation will cost you quite cheaply, and the manufacturing process itself will not take much time.

Custard Cake Recipe

How to make custard cake?


  1. Top-grade flour - 90 g
  2. Sugar (sand) - 390 g
  3. Whole milk - 750 g
  4. Eggs - 5 pcs
  5. Vanillin - 0.1 g
  6. Butter - 25 g

From the proposed amount of ingredients, 1 kg of cream is obtained.


  • Cream, cooked on yolks and milk, called the main. To make such a cream, first boil the milk.
  • Separate the yolks from proteins and carefully rub them with sugar. In the mass obtained by grinding, add vanillin.
  • Heat the flour until the characteristic smell of hot walnut. In this form, add flour to the yolk mass. Then pour hot milk into the same mass.
  • The resulting mixture should be cooked for about 10 minutes. Do not forget to thoroughly stir the mass during the cooking process.
  • When the process of cooking cream is over, add the butter there and quickly cool everything.
  • The cream is ready, you can send it to the pastry bag and use it as you need.
  • For lovers of cooking using a microwave, this cream is also available. To cook it, you will not have to boil it down, but instead, put it in the microwave for 5-6 minutes. In this case, you will have to remove the cream from the oven every minute and mix it thoroughly.

This cream is also called french custard. By the way, instead of milk in its preparation, you can use water. But, it is worth noting that the milk cream turns out much tastier and more nutritious.

Protein Custard Cake

How to make protein custard cake?


  1. Sugar - 6 tbsp.
  2. Water - 0.25 tbsp.
  3. Egg whites - 3 pcs
  4. Vanillin

The number of ingredients indicated on 200 g of the finished cream.


  • Combine the sugar with water, put the mixture on the fire and boil down to the formation of a thick sugar syrup. The readiness of the syrup can be determined using the "on the middle ball" sample. To make this sample, put a small amount of syrup in cold water with a spoon and roll the ball with your fingers.
  • Beat the cooled proteins so that they increase their volume by 5-6 times and form a stable foam. Hot sugar syrup pour in a thin stream in proteins, while continuing whipping. There add vanilla. After adding the syrup, beat the cream for about 10 minutes.
  • If you wish, you can add a little jam to the cream. Jam must be added at the rate of: 100 g of jam per 200 g of cream. Do not forget to reduce the amount of sugar and protein by half.
  • If you want to get custard, which can be used for decorating cakes, then prepare custard protein cream on gelatin. It is prepared using the same technology as protein cream. At the end of the cooking syrup, you need to add dissolved gelatin. Gelatin needs 2 g per 200 g of cream. When whipping proteins, add a little citric acid.
  • Color custard cream can be with the help of beet juice. To do this, 10% of the protein must be replaced with natural beet juice. The color becomes more intense in an acidic environment, so citric acid should be added to the cream. Juice squeezed from beets must be boiled for 1-2 minutes and then cooled to 10-14 degrees. Processed in this way, beat the juice with proteins.

Chocolate custard cream for cake

How to make chocolate custard cake?


  1. Milk - 1 L
  2. Sugar powder - 300 g
  3. Cocoa powder (or chocolate) - 60 g
  4. Egg yolks - 10 pcs
  5. Flour - 80 g
  6. Butter 30g
  7. Vanilla sugar - 1 bag


  • Grind chocolate, put it in milk. Cook over low heat until the chocolate is completely dissolved. If you choose cocoa, mix it with flour, yolks and sugar. Put the mixture on a low fire. Constantly stir it with a whisk. Bring to a boil, gradually pouring in milk.
  • Add butter and vanilla. Rub the prepared mass through a sieve so that no lumps form. Resulting cream is suitable for decorating and decorating cakes.
  • If you fill the cream with butter in a ratio of 200 g of cream to 200 g of butter, previously ground with 120 g of powdered sugar, you will get a cream that can be used for the filling and layer of cakes.

Custard milk cream with coffee for cakes

How to make custard milk cream with coffee cake?


  1. Milk - 1 L
  2. Sugar powder - 300 g
  3. Natural Roast Coffee - 50 g
  4. Egg yolks - 10 pcs
  5. Butter - 30 g
  6. Flour - 125 g


  • Coffee must be finely ground. Pour the resulting powder with a glass of milk and strain it thoroughly, after boiling the mixture for 8-10 minutes on low heat.
  • Mix flour with sugar and yolks. Place the mixture on a low fire, gradually add to it the previously obtained coffee broth and milk. Do not forget to stir the mass with a whisk. Without stopping stirring, the mixture must be kept on the fire until it thickens. After thickening, add a piece of butter and remove the mixture from the heat.
  • Received by cream you can use to decorate and lining cakes. If you want to use coffee cream as a filling, you can make it according to the proposed technology, but cream with butter will need to be mixed in a 1: 1 ratio.

Whatever type of custard you choose, remember that any cream has a tendency to soon spoil. therefore cooked cream should be used immediately. Custard has several cooking options, and you can easily choose the right one for you.

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