The Creamiest No-Bake Cake — With a Crispy Crumb Twist! скачать в хорошем качестве

The Creamiest No-Bake Cake — With a Crispy Crumb Twist!

Kitchen Tools I Cook With: https://amzn.to/47KTh6J Some links are affiliate links, which means I may earn a small commission at no extra cost to you. --- *Ingredients for the Cream* Milk – 4 cups (1000 ml) Eggs – 4 (2 whole + 2 yolks) Sugar – 2/3 cup (160 g) Cornstarch – 3/4 cup (100 g) Vanilla extract – a few drops Salt – a pinch Butter – 1 stick (115 g) Heavy cream (33–35%) – 1 1/2 cups (360 ml) 4 tbsp sugar (50 g), preferably powdered sugar *Notes:* Add the butter immediately after removing the custard from the heat and start mixing vigorously. The butter must be cold (preferably cut into cubes), straight from the fridge. --- *Crumb* Flour – 4 cups (480 g) Sugar – 2/3 cup (120 g) Butter – 2 sticks (230 g) Salt – a pinch Walnuts – 1 cup (120 g), optional --- *Important Tips* Cook the custard base to the correct thickness (a clear line on the spatula; the cream should fall off slowly). Add the butter *cold*, in cubes — it helps stabilize the custard as it cools. Fold in the whipped cream only when the custard part is completely chilled (otherwise the cream will deflate). From myself, I’d add: I would chill the custard in the fridge (after bringing it to room temperature) for at least 30–60 minutes so it becomes firm, like a solid block. Then mix it with the whipped cream. The finished cake should rest in the fridge for at least 6–8 hours, preferably overnight. After that, you can slice the cake easily: the pieces will hold their shape, the cream won’t squeeze out, and the cut will stay clean and beautiful.