Homemade Waffle Cake Cream

Light and tender, try making it at home! A wonderful delicate cream for waffle cake can be obtained from a minimal set of available products at home! In addition, it goes perfectly with other cakes.
cook time: 30 min
Lucas Halstead
Homemade Waffle Cake Cream

Nutrition Facts (per serving)

162
Calories
4g
Fat
26g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Sugar 100 g
Wheat flour 1 tbsp
Milk 300 ml
Corn starch 1 tbsp
Vanillin 0.2 tsp
Chicken eggs 2 pc

Recipe instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Additional rubrics

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