Cream Charlotte - the best solution for biscuit cake

Sweet delicacies in the form of cakes and a variety of cakes regularly appear not only at festive feasts. Sometimes you want to treat yourself and the family with something special. So light, airy and very tasty ... If you are thinking about what type of filler is best used for biscuit cakes, Focus on the Charlotte cream. He will make any dessert lush and incredibly tasty. In addition, it is very easy to cook. With such a recipe will cope even the novice mistress, who does not yet have enough experience in creating culinary masterpieces. Cream Charlotte, despite its very mouth-watering and attractive appearance, is not served as an independent dish. But in the preparation of delicious cakes and delicious cakes, it will be an indispensable tool.

You will need the following products:

• Egg yolks in the amount of 14 pieces;
• 1 packet of vanilla sugar;
• A half cup of fresh milk (in terms of milliliters - 375);
• 500 grams of butter;
• One and a half glasses or 350 grams of ordinary sugar.

First we need sugar mixed with milk. Cream Charlotte is cooked on fire, so beforehand choose a suitable container (for example, a deep pan). The resulting mixture is heated and brought to the boiling point.

In a separate dish, too deep, gently beat the egg yolks. You can do this with a whisk or a mixer. However, in the latter case the mixture will be more lush and airy. It should be noted that the cream for biscuit cakes should not be liquid. Otherwise, he just absorbs everything into the cake, leaving the interlayers empty. Without stopping to work with a mixer or a whisk, gently pour in hot milk with sugar. But this is not the end.

We move the contents of the dishes back to the pan and start heating again on the fire. Do not forget to stir constantly the mixture so that it does not stick to the walls and not burned. To boil a cream Charlotte at this stage is not necessary. Enough is enough Wait for the thickening of the contents of the pan. After that, the workpiece can be removed. You need to stir for about two minutes. The cream should be cooled to ambient temperature. Do not put it in the refrigerator.

Whisk (in this case it is desirable to use the mixer) vanilla sugar and pre-softened butter until the mixture becomes milky white. Gradually and in small portions in it we add a thick syrup based on milk. It remains only to whip the mixture properly, so that it becomes lush and airy. Cream Charlotte is ready. It can be used to decorate a dessert or fill a cake.

Any cake with cream is a delicacy quite high-calorie. Therefore it is very important to use low-fat products in it. Otherwise, ready-made delicacy will be difficult to eat. Try to make a cream of milk of minimal fat content. Refuse the cream. Even if it seems to you that in this case the cake will turn out tastier, with milk the cream is beaten much easier and better. Adding food colorings or cocoa to Charlotte, you can diversify the dessert with new flavors, which also will surely appeal to the guests.