Cream for waffle cake

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make cream for waffle cake? Prepare all the necessary ingredients to prepare the cream. Take the highest grade flour, corn starch is better, as it will not give the cream a characteristic taste and will not weigh it down, unlike potato starch. Take milk with a fat content of at least 3%. Take larger eggs - C1 or C0.

2. STEP 2

   

   In a rounded bowl, beat the eggs and sugar until the sugar is completely dissolved. Before doing this, be sure to wash the eggs using a special food grade soap and brush. There is no need to whip until fluffy foam.

3. STEP 3

   

   Pour milk into a saucepan or small saucepan, add vanilla and stir. Heat until warm but not yet hot. If you plan to use vanilla sugar instead of vanilla, increase the amount required in the recipe by 10 times. Adding too much vanillin can spoil the taste of the finished product.

4. STEP 4

   

   Add sifted flour and starch to the beaten eggs. Sifting will remove small debris, if any, and make the cream more uniform and airy. Beat everything until smooth. You can beat with a whisk or mixer. The main thing is that there are no lumps left. Add 2-3 tablespoons of warm milk and whisk again until smooth.

5. STEP 5

   

   Bring the milk to a boil and lower the heat. Stirring continuously, pour in the resulting mixture in a thin stream. Once the cream has thickened (takes about 5 minutes depending on your stove), remove from heat and whisk well. If the cream seems runny, don’t worry, it will become thicker after it cools. To prevent the cream from becoming crusty, you need to cover it with cling film on top so that it lies tightly on the cream.

Comments on the recipe

Natalia M

22.11.2023

5

I had a package of waffle cakes lying around, and then I accidentally came across a recipe for homemade waffle cake cream. In general, the stars aligned and I whipped up a cake) Of course, taking into account that I prepared the cream in advance. For the cream I used baked milk, it also added a caramel note. The eggs were small, I took three. I cooked the cream according to the author’s recommendations. Boil for about five minutes with constant stirring. Then covered with cling film in contact and cooled. Then I put it in the refrigerator overnight. The photo shows how the cream thickened after complete cooling. The cream turned out to be really delicate! It is not too sweet, not greasy and very tasty! My cakes were rectangular, I applied two tablespoons with the top on the sheet. In total, I missed six sheets. I cut the cake into pieces immediately until the cream was absorbed. Immediately after this, the cake was crispier, but after a couple of hours the waffles were soaked and the cake became soft. I liked the cream, it has a delicate structure and a pleasant taste.

AnnaWi

22.11.2023

5

And why, I apologize, is there a cake in your photo that is not coated with this cream at all?

Ropotushka

22.11.2023

4.5

The cake is coated with this particular cream. On top there is cream with a confectionery package. In the text I indicated that the specified amount of cream is enough for about 5 cake layers, but the cake in the photo has more of them. I also wrote that I like to combine it with another cream. Therefore, I actually made one layer at the bottom from boiled condensed milk.

Tatiana

22.11.2023

5

I made the cream according to this recipe - it is wonderful. Thanks to the author!