Dessert with custard cream » Culinary recipes of dishes with photos. home cuisine

Sponge dough:
1/2 can of condensed milk (thick, good quality)
200 ml sour cream not lower than 20%
1 hours. L. soda
1/2 cup of sugar
1 pack of vanilla sugar
180 g of wheat flour (1 cup)
If desired, you can make a chocolate biscuit. To do this, add 2 tbsp. l. cocoa.

200 g of sugar

150 gr. hazelnut,
100 g of sugar.

Custard cream:
500 ml of milk,
200 g of sugar
50 gr. butter
50 c. flour
A packet of vanilla sugar.

Sour cream:
500/400 ml sour cream (preferably 30%)
150 gr. vanilla or simple powdered sugar.

Method of cooking:
Dough. Add soda to the sour cream so that it extinguishes and mix. Add sugar and condensed milk. Stir to dissolve the sugar. Add flour and knead the dough to the consistency of sour cream. Bake in an oven heated to 180 C for 20-25 minutes.

Allow to cool, cut into cubes and soak in syrup.

Mix sugar and water in a ratio of 1:1, put on fire and bring to a boil. Boil for several minutes.

Impregnation for bisvit varies and depends on your imagination. Of course, I add a little bit of alcohol to the syrup – wine, cognac, or prosaically vodka.

However, while the biscuit is baking, it is better to have time to go to the grillage (when you have time).

Toast the hazelnuts in the oven. Break into small pieces.

Melt the sugar in small portions over low heat in a dry pan. Add a small portion of chopped nuts to the melted sugar, mix and pour onto baking paper or just a plate. Allow to harden.

Then break the grillage into small pieces using a rolling pin or a blender.

Preparation of cream:
We are preparing custard. Put milk (a little more than half) on fire, add sugar, vanilla sugar, butter. Put on medium heat and bring to a boil. Add flour to the remaining milk and mix very well with a whisk so that there are no lumps. Pour this mass in a thin trickle into the boiling milk, stirring constantly, and over low heat, stirring constantly, brew until thick.

Remove from heat and let cool. Beat the cooled cream with a mixer.

2. Sour cream
While the custard cools, you can move on to the sour cream.
Beat the cooled sour cream with powdered sugar.

Mix both creams.

Place the biscuit cubes in a dessert mold, grill, and pour over the cream. If you are not a big lover of sweets, you can try adding lingonberries/cranberries to the cream filling – it neutralizes excessive sweetness.

Decorate with fruit on top and sprinkle with grillage.

Then store in the refrigerator, but after a couple of days – the appearance and taste are lost.

It is quite a long process, but it is worth it.

Finally, several design variations.
Here is full of fantasy, how you can and what you are rich in (taking into account seasonal changes).

The main point is a well-soaked biscuit.

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