Cake cream

Delicious cake cream - a simple dessert with a refined taste

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Number of servings: 8

When it comes to desserts, a fine cream that complements cakes or pastries is often the centerpiece. This cake cream recipe is not only simple but also versatile, adding an extra flavor to any sweet dish. Once you learn how to make it, you'll want to use it again and again!

Ingredients:

- 250 g margarine (or butter for a richer taste)
- 2 cups of sugar (preferably fine sugar for a smoother texture)
- 8 tablespoons of flour
- 1.250 L milk (about 5 cups)
- Vanilla essence (or rum, to taste)
- For a chocolate version: 1 packet of cocoa (about 30 g)

Preparing the cream:

1. Melting the margarine: Start by placing the margarine in a saucepan over low heat. Make sure to use a heavy-bottomed saucepan to avoid burning the margarine. Stir constantly to help it melt evenly.

2. Adding the sugar: Once the margarine has completely melted, add the sugar. Continue stirring over low heat so that the sugar dissolves completely in the margarine. This step is essential for achieving a velvety cream.

3. Incorporating the flour: When the sugar has dissolved, gradually add the flour while stirring continuously. This step helps form a homogeneous paste. Be careful not to let it stick to the bottom of the saucepan. Continue stirring for about 1-2 minutes.

4. Heating the milk: In another saucepan, heat the milk. Ideally, it should be close to boiling point, but do not let it boil. This will help the cream thicken more quickly.

5. Adding the milk: When the milk is hot, gradually pour it into the margarine, sugar, and flour mixture, stirring constantly to prevent lumps from forming. It’s essential to add the milk slowly so you can control the cream's consistency.

6. Thickening the cream: Continue stirring over low heat until the cream begins to thicken. This process can take 5-10 minutes, depending on the heat and the type of saucepan used.

7. Finalizing: Once the cream has thickened to the desired consistency, add the vanilla essence to give it a delicate fragrance. If you want a cocoa version, add the packet of cocoa now and mix well until fully incorporated.

8. A touch of finesse: For a special flavor, you can add a bar of dark or milk chocolate when the cream is thickened but not yet removed from the heat. Wait for it to melt completely, then add the rum essence.

Useful tips:

- Thickening the cream: If you notice that the cream isn’t thickening enough, you can add a few tablespoons of flour mixed with a little cold milk, stirring quickly to avoid lumps.
- Milk temperature: It’s important that the milk is hot but not boiling to prevent lumps from forming.
- Serving: This cream is perfect for filling cakes, pastries, or even as a filling for pancakes. You can add fresh fruits on top for a delicious contrast.

Cocoa version: If you want to turn the cream into a chocolate version, simply add cocoa after incorporating the flour. This is an excellent option for chocolate lovers and will add a rich, decadent taste.

Calories and nutritional benefits: This cream is high in calories due to the sugar and margarine, but it can also provide a quick energy source. Additionally, if you choose to add chocolate, you will benefit from antioxidants and additional nutrients.

Frequently asked questions:

- Can I replace margarine with butter?
Yes, using butter will add a richer flavor and a creamier texture.

- How can I store the cream?
This cream can be stored in the refrigerator for 3-4 days. Make sure to cover it well to prevent drying out.

- What other desserts can I make with this cream?
You can use the cream to fill éclairs, make layered cakes, or even as a base for a delicious soufflé.

Stepping into the world of cooking, every recipe becomes a story, and this cake cream is just the beginning. Let your imagination run wild and experiment with flavors and textures. Happy cooking!