Surely every family has at least onelover of sweets. Often, children and women are subject to such innocent weaknesses. And representatives of the stronger sex are also very favorable to desserts, although they prefer a good juicy piece of meat in male company. In general, for those who are not lazy to cook and do it with pleasure, we offer to master several recipes for a delicious cream for a cake called "Napoleon". Although, if desired, it can be used for other baked goods.

Delicate cream made from milk and flour in English

Every housewife makes cake layersin your own way, buying a variety of products for this. The same with the cream - you can make a creamy butter cream, with condensed milk, and if you don't have the right ingredients, use whatever you have on hand, for example, homemade jam. We offer you a simple recipe. Such a delicious and appetizing custard for "Napoleon" is prepared quickly and without much effort. It is tender, airy and will be a great addition to homemade baked goods. Ingredients:

• two chicken eggs
• one liter of pasteurized milk
• a glass of sugar (if desired, replace with powdered sugar)
• one package of butter
• three tablespoons (table) of wheat flour of the highest grade

Method of preparation:First, combine two eggs (beat them first), one regular glass of sugar and the above-mentioned amount of wheat (premium) flour in a separate bowl. Stir with a spoon until smooth. Warm up the pasteurized milk a little and gradually add it to the resulting mixture, stirring to prevent clots from forming. Now put the bowl on the fire (only on low) and bring to a boil - remove from the stove, cool slightly to room temperature. The recipe calls for sugar, but you can replace it with powdered sugar. It dissolves well and does not form lumps. If you kept the butter in the refrigerator, take it out and let it defrost. Then cut it into small pieces and add to the milk mass - stir with a spoon or whisk until smooth, so that all the ingredients combine. Delicate and airy cake cream is ready! It can be used not only for Napoleon, but also for making other flour products and desserts. As you can see, this recipe is quite simple. By the way, if you put the ready-made mixture in the freezer and let it freeze, you will get homemade ice cream that no child will refuse! Enjoy your meal!

Appetizing cream with vanilla

For those who love spices, we offer a recipevanilla cream for the cake. It turns out quite dense and very sweet, so it is better to serve such a flour product with tea or coffee without sugar. Ingredients:

• 500 milliliters of pasteurized milk
• two chicken eggs (can take three yolks)
• 180 grams of sugar
• 150 milliliters of fatty cream (you can use home or shop - 30%)
• 50 grams of fresh butter
• three tablespoons (or 30 grams) of starch or wheat flour (only the highest grade)
• one teaspoonful (without top) a spoonful of vanilla sugar (vanilla in pods will also suit)

Method of preparation:Cut the vanilla bean in half with a knife and remove the seeds from one half. To avoid throwing away the rest, put it in a container or a tight zip-lock bag and use it next time to make a cake or another dish. Pour pasteurized milk into a deep bowl or saucepan, pour in half of the specified portion of sugar and add vanilla – mix well and bring to the formation of bubbles (that is, to a boil). After that, remove from heat and let it brew (about half an hour). You can change the recipe “to suit yourself”, for example, use powdered sugar or season the sauce with cinnamon – this will give it a special aroma. Now pour starch or wheat flour, depending on what you chose, into a separate bowl, and then the rest of the sugar, and mix with a spoon or a special whisk. If you want the cake cream to be thick and dense, take a little more of these ingredients than indicated in the recipe. Add pre-beaten chicken eggs (or three yolks) to the same mixture and stir until smooth. Remove the vanilla pod from the milk and bring it to a boil again, then pour about 1/3 of it into the starch-egg mixture. Make sure that no lumps form. Mix everything thoroughly with the remaining milk and heat over medium heat. As the temperature rises, the cream will gradually thicken. This recipe, based on the use of starch, has some distinctive features from the one that involves choosing flour. So, the first cream must first be slightly boiled, and then kept on the stove for another one or two minutes. And the other thickens well on low heat. By the way, to get rid of clots, rub the cream through a sieve. Now add fresh butter and stir until smooth - put it in a separate bowl and cover with a lid or special film (food). Put it in the refrigerator overnight or at least for 4 hours. To make the taste of the product richer and more varied, add high-fat cream or butter. Regardless of what you use, beat the product with a mixer and gradually mix it with the sauce. It can be used both for greasing the layers of the Napoleon cake and as a filling for eclairs or choux pastries.

Chilled sauce with condensed milk

Are you planning a family celebration?Or did your child ask you to make a delicious dessert? Or maybe someone at work has a birthday? If you decide to make a Napoleon cake, we offer another recipe for cream with condensed milk for this cake! Ingredients:

• Vanilla sugar at your discretion
• one glass (or 200 milliliters) of concentrated milk
• one small cup of sugar (or powdered sugar)
• three large spoons of wheat flour (sifted)
• 50 grams of quality butter
• half a can of plain (not boiled) condensed milk

Method of preparation:Combine milk (at room temperature) with the amount of sugar specified in the recipe, add wheat flour (only premium grade) and stir with a spoon. Put on low heat and cook (do not forget to stir) until the sugar melts. If you do not want to wait for a long time, it is better to use powdered sugar. Then cool the mixture, pour in half a can of condensed milk (add gradually) and put 50 grams of butter, then mix thoroughly (with a whisk or fork) until smooth. Add vanilla sugar at your discretion. Voila, the cake cream is ready! If you want variety, when greasing the cakes with sauce, add a little grated peanuts, walnuts or other nuts. To soak homemade baked goods, you can use any cream: custard, with condensed milk, milk-based, with the addition of starch or flour, with or without spices. Some housewives believe that the best option is a mixture of sour cream and sugar. We have offered you several varieties of excellent custard filling. We hope that at least one recipe (from the above) will suit your taste! We recommend reading:

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