A good recipe for custard cakes should be at hand for every housewife. He will allow you to pamper your family on a day off or help out in a situation with suddenly arriving guests. Custard cakes will surely appeal to both adults and the smallest family members.

Protein custard cakes

Ingredients: 90 g of high-quality margarine, 130 g of high-grade flour, 3 whole eggs and 2 protein, eggs, a pinch of coarse salt, a glass of filtered water, half a glass of granulated sugar and 8 g of vanilla, a pinch of citric acid.

  1. Water is poured into a deep bowl, and margarine and salt are sent immediately. The mixture on the fire is brought to a boil.
  2. Flour is poured into boiling liquid. The ingredients are quickly mixed with a spoon, after which the dishes are removed from the fire.
  3. When the resulting tender dough has cooled slightly, whole eggs are introduced one by one. It is most convenient to mix them directly with your hands.
  4. The resulting dough for custard cakes is planted in long strips on a baking sheet with oiled parchment.
  5. Workpieces are baked at 200 degrees for 35-45 minutes until brown.
  6. The cooled base begins with a cream of whipped together cold proteins, two types of sugar and citric acid. In this case, the ingredients are located in a water bath, where they are processed with a mixer until thick. After removing the cream from the fire, it beats for another 2-3 minutes.

It is most convenient to fill the cakes with a sweet mass using a syringe, having previously cut the side.

With curd filling

Ingredients: finished dough, 45 g of condensed milk, a pinch of vanilla sugar, 190 g of medium-fat cottage cheese, 50-60 g of powdered sugar, 90 g of butter.

  1. The dough for cakes is prepared according to the recipe published above.
  2. Using a pastry bag on a baking sheet covered with oiled parchment, round bases are planted for future treats. They should be the size of a large walnut. The shape of the cakes that have been left over can be corrected with wet fingers.
  3. The basics are baked at 210-220 degrees for only 12-15 minutes, after which they are left to cool.
  4. And at this time, you can prepare a cream for custard cakes. To do this, the curd is rubbed through a sieve.
  5. The oil is softened and whipped until splendid. Then condensed milk is added to it, and beating continues for several more minutes.
  6. In a separate bowl, the mixer processes the mashed cottage cheese with two kinds of sugar.

It remains to combine both prepared masses and fill in the cream with the cooled bases cut in half.

With condensed milk

Ingredients: ready-made dough, a whole can of boiled condensed milk, 160 g of high-quality fat butter, a bar of dark chocolate.

  1. The dough is prepared according to the same scheme, after which blanks for future cakes are deposited on oiled parchment. They should be narrow and elongated.
  2. Dough is baked at 190 degrees for 17-20 minutes. Ready-made substrates are left for another 10 minutes in a cooling oven, so that they can dry thoroughly.
  3. To prepare the cream, beat the softened butter with boiled condensed milk. This is most conveniently done with a hand blender.
  4. The basics for cakes with a pastry syringe are filled with ready-made chilled cream.

The finished dessert is poured with melted chocolate in the microwave.

With butter cream

Ingredients: finished dough, raw egg protein, 4 tables. tablespoons of granulated sugar, 170 g of high-quality butter, a pinch of vanilla sugar.

  1. The dough prepared according to the standard recipe is deposited on oiled parchment using the Closed Star nozzle for a pastry bag. The diameter of the hole is 1.3 cm.
  2. The basics for future cakes are baked at a temperature of 200-210 degrees for about 20 minutes.
  3. To prepare the cream, the protein is whipped in a water bath. Sugar is gradually poured to it. You can remove the container from the stove at the moment when its contents become thick and dense.
  4. Softened butter and vanilla sugar are added to the still hot mass. Just mix the cream. Beat it is no longer necessary.

The resulting sweet mixture begins to cut in half the base.

Cooking option with cream

Ingredients: finished dough, 380 ml of very fat cream for whipping, half a glass of powdered sugar.

  1. The finished dough is deposited with a pastry bag on oiled parchment in the form of small cakes. In the process of baking, it will rise greatly.
  2. The baking sheet goes to a well-heated oven for 20-25 minutes at 210 degrees. Then the temperature decreases to 190 degrees, and the basis for the cakes are baked for another 8-9 minutes. In no case Do not open the oven door during baking. This will lead to settling of the products.
  3. To prepare the cream, well-chilled cream is whipped to steady peaks. Next, powdered sugar is gradually introduced to them. Beating does not stop.

The upper part is not completely cut off from the cakes, after which they begin with the resulting cream.

In a slow cooker

Ingredients: finished dough, 90 g of fatty butter, 220 g of cottage cheese, 1 tbsp. a spoon without a hill of vanilla sugar and 4 tablespoons of regular, 90 ml liquid sour cream.

  1. In the “smart pan”, the baking mode is activated. Oiled parchment is laid out in a bowl. On it you need to drop small molds of blanks with a pastry bag.
  2. Under a closed lid, the bases are baked for about half an hour. During this time, they should become yellowish-ruddy.
  3. For the cream, all remaining ingredients are mixed and beat well with a mixer. If the dairy product is too dry, you can dilute it with warm boiled water.

Ready-made bases for cakes are cut and filled with cream.

Choux pastry dough options

In addition to the recipe for the most popular custard cake test published at the beginning of the article, there are many other good options.

With dry yeast

Ingredients: faceted glass of fat milk, 200-220 g of high-grade flour, 3 large eggs, 70 g of butter, 8 g of dried yeast, 30 ml of filtered water, a pinch of granulated sugar and salt.

  1. Sifted flour from a high distance is poured with boiling milk. The mass is beaten with a mixer until smooth.
  2. Yeast dissolved in warm water with sugar is added to this.
  3. Gradually, eggs are beaten to the base for the test.
  4. It remains to add salt and oil.

A well-mixed dough is left to fit in a place without drafts for about an hour.

Lean

Ingredients: 2 large spoons of refined oil, 2 cups without a hill of high-grade flour, a pinch of salt, a full glass of boiling water.

  1. Flour is combined with salt, sieved on a table. From the products a slide is formed with a hole inside.
  2. Oil and boiling water are poured into the resulting recess.
  3. The ingredients need to be mixed slightly and allowed to cool slightly.
  4. Then you can mix the components well until smooth. The process should last at least 10 minutes.
  5. Then the dough goes to rest for about half an hour and again is well kneaded.

Cakes are baked according to the standard scheme.

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