Cream of mango for cake. How to make a custard with a manga?

To make delicious at homecake, little to know the recipe and correctly make a dough. Basis for baking such a plan is a cream. This constituent part of sweets plays a big role in how exactly it will taste cake, roll or cake. Therefore, in the arsenal of each hostess should be the recipes of good creams. We'll talk about one of them in this article. Having studied the information below, you will learn how to make cream from manga. Delicacy, performed according to the following descriptions, is obtained and tasty, and flavorful, and nutritious. It can be used not only for filling baking, but also as an independent dessert.

Cream of manga for cake (classic recipe)

To prepare this dish you need the following products:

300 grams of milk;
3 large spoons of semolina;
100 grams of butter;
4 large spoons of sugar.

Cooking method

In cold milk we fill mango, sugar andstirring. We put this stock on fire. Cook the mass until it becomes thick. Remove the saucepan with cream from the fire and leave to cool. When the billet becomes room temperature, gradually add a softened butter into it and beat it. This can be done with a mixer or blender. The cream from manga and butter is ready. It can immediately be applied to pastries. An interesting fact: in the composition of this delicacy there are the same products that are used for making porridge, but the cream tastes completely different from it, that is, the mancha is not felt here.

Manna cream with lemon and nuts

Such a blank made according to the followingrecipe, make out the cake "Bird's Milk". The consistency of the cream after hardening is elastic and dense. For work, we prepare the ingredients listed in the list:

two and a half glasses of milk;
3 large spoons of semolina;
300 grams of butter;
1 glass (200 g) of sugar;
half a lemon;
6 pieces of nuts (can be more to taste).

How to make cream from manga for cake, read indescription. From milk and cereals we cook porridge. We mix it very well so that no lumps form. The workpiece is left to cool. The oil, heated to room temperature, is whipped with sugar-sand. Lemon is passed through a grater or crushed with a blender. Nuts are finely chopped. In porridge we put these all products and mix thoroughly. If desired, you can add a few drops of vanilla essence to the cream. We put a treat on baking. You can cool this sweet mass in the fridge, and then use it as a dessert.

Custard with manga (recipe)

This version of the sweet mass for bakinghas excellent taste and aroma. It is an excellent filling for tubules, puffs, rolls. To prepare this dish, you will need such a grocery set:

90 g of wheat flour of the highest quality;
750 g of milk;
390-400 g of sugar;
5 pieces of chicken eggs;
1 packet of vanilla sugar;
25 g of butter.

Instructions for cooking custard

In the saucepan, bring the milk to a boil. Separate yolks and grind them with sugar. We also add vanilla sugar. The flour in a frying pan is heated until it gets the smell of a roasted nuts. We also connect this preform with the yolks. We mix the ingredients by pouring in small portions milk. We simmer for 10 minutes on a slow fire. To keep the workpiece out of the way, we beat it all the time. Remove the sweet mass from the fire, put oil in it. Ready custard with manga cool in a cool place.

Tips for cooking custard

Keep this delicacy long, because the products that make up its composition, under the influence of heat, quickly deteriorate. Therefore, the cream and pastries, designed by him, are kept in the refrigerator until use.

Such a brewed sweet mass can be prepared andin the microwave. When all the products are mixed, put the saucepan in the machine for 5 minutes. In this case, after every 60 seconds we take out the container and mix the cream.

Manka plus condensed milk - lick your fingers!

A very delicious treat is obtained by the following recipe. For biscuits and honey drinkers, this cream is an ideal option. We learn how to cook it from such products:

400 grams of whole milk;
3 large spoons (with a slide) of semolina;
200 grams of butter;
1 jar of condensed milk;
2 small spoons of fruit or chocolate liqueur;
walnuts to taste.

This cream from manga for a cake is prepared byfurther description. On milk, cook a thick manna porridge. Cool it a little and add butter. Then pour out the condensed milk. Thoroughly mix the workpiece. Nuts are chopped in small pieces and poured into a sweet mass, here we pour a liqueur. We beat the cream and use it for baking. If it will be used as an independent dessert, then we pour the treat into kremanochki, decorate with a leaf of mint and berries (raspberries, strawberries, blackberries). We leave the dish in the refrigerator to freeze for an hour.

Cream-soufflé with semolina

This dessert can be a good breakfast. It includes foods that are nutritious and healthy for the body. How to cook souffle, we learn from the recipe.

From 50 g of mango and 205 grams of milk, cook gruel and lightlywe cool it. With the lemon, we rub the zest on the grater and squeeze the juice. These products are added to the manga. 2 sheets of gelatin soak in water. After swelling, we connect it with porridge. Whisk with 2 grams of chicken eggs with 40 grams of sugar. We put this mixture into the semolina billet. We carefully mix the sweet mass. In a separate bowl, pour 200 grams of cream and whisk them with a whisk. This workpiece is connected with a manga and mixed to a uniform consistency. We spread the souffle on the kremanki. In a water bath, melt the chocolate bar (100 grams) and pour the dessert on top. Transfer the containers to a cold room and allow to cool for 2 hours.

Carrying out this dish, yolks can be replaced by eggliqueur. For this recipe, it will be enough to have 50 grams. If you want to use this cream for baking, then grease it as soon as you cook, not letting it freeze.

Now you know how to cook yourselfcream from manga for cake and other types of sweet baking. We hope that these recipes will become "on duty" in your notebook, and you will often use them to create confectionery delicacies.

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