Custard whip for cakes

In Sweden you can buy a product called Vaniljvisp (vanilla whip) and it is like a vanilla custard that you whip with your electric whisk until it is nice and creamy. The homemade version of this (which of course is even more delicious) is what I served with the last dish on Sunday’s brunch; rhubarb cake.

This cake can be made with any fruit/berries you like, but I prefer it with rubarb. And make this whip with it, because it is loooovely. Unless you’re pregnant, or for other reasons can’t have raw eggs.

I found the recipe on a nice Swedish blog called Linneas skafferi.

Custard whip (uncooked), serves 6-8

3 egg yolks

3 tbsp icing sugar

1 tbsp vanilla sugar

300 ml whipping cream

Mix egg yolks, icing sugar and vanilla sugar. Whip this until fluffy with an electric whisk. In a seperate bowl, whip the cream fluffy (not too much). Pour this into the yolks and mix it all together until it is fluffy and nice. Serve immediately. It separates slightly when left standing, but just stir it and it comes together again. Keeps for a few days in the fridge.

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This entry was posted in Cakes/Cookies, Dessert, Sauce. Bookmark the permalink.

One Response to Custard whip for cakes

  1. Pingback: The best crumble | The Food Archive

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