Biscuit cake with cream. Whipped cream cake - bliss in taste

Everyone in our family loves whipped cream cakes, this is not even discussed. And although preference is always given to chocolate cakes, today we will prepare a light biscuit, almost chiffon, very tender and moist, which does not need to be impregnated.

For interesting twist and add flavor strawberry jelly. I took it ready-made, in a bag, it saves a lot of time, but you can make jelly yourself from any berries or juice.

For a biscuit, we need such products (I used 76 grams of eggs, if yours are not so large, then you just need to increase their number).

Divide the eggs into whites and yolks. At the same time, make sure that not a drop of yolk gets into the protein.

First, with a clean and dry whisk, beat the whites with a pinch of salt until a stable white foam forms.

Then pouring sugar in parts (half of the total amount) to achieve persistent peaks. Proteins should not fall out when turning the dishes. Set aside the beaten egg whites and work on the yolks.

Beat the yolks until they change color and increase in volume by 3 times, adding the remaining sugar. Then add vegetable oil, beating constantly. With butter, you get a lush substance similar to mayonnaise.

• You can immediately combine the whites and yolks, then with a spatula mix them with flour.
• You can mix everything gradually, as I prefer to do. It's easier for me to control the process.

Add to beaten yolks vanilla sugar, a third of the sifted flour and baking powder. Stir with a hand whisk without rubbing the dough over the dishes, but as if sliding only on the surface.

Then add a third of the proteins and mix them with a spatula by hand, as if scooping up from the bottom up and in a circle.

Then again - part of the flour, proteins ... And so on, until all the flour is over. The dough cannot be rubbed along the walls of the dishes, you can only mix with a spatula, turning over.

The test shows whether it holds bubbles or falls off. If the dough looks like lush cream means it is cooked correctly.

Pour the batter into a springform pan lined with parchment paper. The walls of the form and parchment do not need to be greased. Bake a biscuit at 170-180 degrees for 50 minutes. Check the result with a splinter, it should come out dry from the biscuit.

If the top starts to burn and blush ahead of time, then it can be covered with foil or wet parchment.

Let the finished biscuit cool in the mold upside down. It is very delicate and can fall off a little.

Then cut the biscuit out of the mold, remove and free from parchment. Will the best option leave the biscuit alone until the morning. But I did not have time, and I immediately proceeded to further actions.

For cream and decoration, we take vegetable cream, already sweet, chocolate, dry jelly in a bag.

Prepare the jelly as directed on the package, but halve the required amount of water. Cool the jelly and pour it into a flat mold. Put to freeze in the refrigerator for half an hour.

Then cut into pieces, stripes and use for the cake.

Whip the sweet cream to stiff peaks. They are very easy to beat, keep their shape perfectly, have a not at all sugary and light taste.

Cut the biscuit into three cakes. I don’t know how to do it beautifully, especially since my biscuit did not stand the allotted time and was very tender.

Lubricate the bottom cake with a layer of cream. Place jelly pieces on top.

Then repeat the layers. Jelly can only be placed on bottom cake, but you can layer all the cakes.

Coat the entire cake with buttercream completely, aligning it on the sides and top. Place in refrigerator for 15 minutes.

Meanwhile, melt the chocolate in the microwave and stir until smooth. Pour a couple of spoons boiled water and stir well again until smooth.

Water is added so that when the chocolate hardens, it is soft and plastic, and does not break when cut. First, it changes its structure, and then it perfectly combines with water.

Pour the chocolate onto the surface of the cake randomly. Let it chill a little in the fridge. Not long, about 10 minutes. Then decorate with jelly and cream. I tried to make a rose.

Whipped cream cake is ready. Happy tea!

Biscuit home cake with whipped cream is probably the easiest cake of all, which can be prepared quickly and very easily. And if you already had experience in baking a biscuit cake, then you can even call it a duty cake. We only need time for the finished biscuit to stand a little and we could calmly cut it and start shaping the cake. Most importantly, do not open the oven while baking the cake, so that it does not fall off with us and turn out to be magnificent and beautiful. You can add any cream to the whipped cream if you like. berry syrup for cream color and for fragrance. Also, if you soak well biscuit cakes syrup, then the cake can be served immediately. And do not look that the cake is very simple, it turns out very tasty and tender.

Ingredients:

for the biscuit:

• 6 eggs
• 1.5 tbsp flour
• 1 tbsp sugar

for cream:

• 0.5 liters heavy cream
• 1.5 tbsp powdered sugar
• a little berry syrup, if desired

for impregnation:

• any berry syrup + water 200 ml or more

Cooking method

For making crust egg yolks grind white with sugar and combine with flour. Beat the egg whites into a strong foam and gently mix with our mass. Knead biscuit dough neatly, slowly and all the time in one direction, as if from the bottom up. It is not necessary to interfere with it for a long time, just a few minutes, then the biscuit will be lush and airy. It is best to bake it in a detachable form, having previously greased its bottom with margarine and sprinkled with flour, depending on your oven, for 40-50 minutes at a temperature of 180 C. During baking and immediately after, do not open the oven, the biscuit may fall off. Carefully remove it from the mold, put it on a wire rack and let it stand for a while and cool well. It is best to bake it in advance and let it stand at least overnight.

Before whipping the cream, we must definitely cool them. The colder it is, the easier it will be to whip and the better the result will be. You can even put the whisk that you will work with in the freezer for a few minutes. While beating, gradually add powdered sugar. Whipped cream is ready when it does not come out of the bowl when turned over.

Cream for chocolate cakes can be either whipped independently or used ready-made, in special cans. If you are making chocolate cake with cream and regular cream, then when whipping, it is recommended to add a special thickener, which will allow them to keep their shape better and not fall off on the product more long time. To introduce cream into the dough, it is advisable to preheat them to room temperature.

Cake recipes with cream and chocolate decoration

Cake with chocolate cream filling and peaches

Ingredients:

• For test: 110 g margarine, 6 eggs, 200 g flour, 1 teaspoon honey, 2 teaspoons powdered sugar, 70 g chocolate, 4 tablespoons sugar.
• For the filling and decoration: 400 g whipped cream, 2 peaches, 100 g chocolate, 2 tablespoons orange liqueur, flower from peach slices.

Cooking method:

Wash the peaches, cut in half, remove the pits and cut into slices. Separate the whites from the yolks, beat with powdered sugar in a strong foam.

Thoroughly grind 100 g of margarine with sugar, add the yolks and pre-melted chocolate in a water bath, honey, mix. Pour the sifted flour, add the proteins, knead a homogeneous dough. Put it in a mold greased with margarine and put it in an oven preheated to 170 ° C for 1 hour.

Cool the finished cake, cut in half lengthwise. Soak one half with liquor, put half of the whipped cream, smooth, put peach slices on top.

Cover with the second half of the cake, grease the cake with the remaining cream, sprinkle with chocolate grated on coarse grater. To decorate a cake with cream and chocolate, you can make a flower from peach slices.

Cake with cream and chocolate "Nochka"

Ingredients:

For test: 350 g flour, 300 g sugar, 250 g condensed milk, 250 ml cream, 4 eggs, 3 tablespoons cocoa powder, 1 teaspoon drinking soda, 1/2 teaspoon 3% vinegar, 2 teaspoons margarine, 2 teaspoons semolina.

For cream: 500 g sour cream, 250 g powdered sugar, 1 orange, 150 g crushed kernels walnuts.

For decoration: 100 g grated.

Cooking method:

To prepare the dough, beat eggs with sugar, add cream, condensed milk, soda slaked with vinegar, flour, cocoa and knead the dough. Ready dough put in a mold greased with margarine and sprinkled with semolina and bake in an oven preheated to 200 ° C for 30 minutes.

To prepare the cream, wash the orange, peel and grate on fine grater. Beat the chilled sour cream and powdered sugar with a mixer, add the orange and nuts, mix thoroughly.

Cut the cooled cake lengthwise, grease with half of the prepared cream and connect both layers. Coat the chocolate cake with cream prepared according to this recipe with the remaining cream and decorate with grated chocolate.

Homemade chocolate cakes with cream

Chocolate cake with butter cream "Gourmet"

Ingredients:

• For test: 6 egg yolks, 4 egg whites, 4 tbsp. l. sugar, 2 tsp. vanilla sugar, 2 tbsp. l. flour, 3 tbsp. l. ground walnut kernels, 2 tbsp. l. starch, 2 tsp. grated lemon zest, 1 tsp. baking powder, 2 tsp. cocoa, 1/4 tsp cinnamon, ground ginger, crushed cardamom, ground cloves and grated nutmeg on the tip of a knife, 1 tbsp. l. margarine.
• For cream and decoration: 300 ml of nutmeg wine, 200 ml of cream, 1/2 lemon, 1 cinnamon stick, 3 clove buds, 15 g of gelatin, 5 egg yolks, 2 egg whites, 4 tbsp. l. sugar, ground star anise on the tip of a knife, candied cherries and orange slices.

Cooking method:

Grind the yolks with 2 tablespoons of sugar, add vanilla sugar and lemon peel. Beat the whites with the remaining sugar in a strong foam, mix with the yolks. Add the sifted flour, starch, baking powder and mix very gently from top to bottom. Divide the mass into 2 parts, mix one part with cocoa, nuts and spices. Place the dark and light dough into cornets and squeeze out alternately into strips on a baking sheet greased with margarine. Bake in a preheated oven for 8-10 minutes, put on a damp towel and cover with a damp cloth.

To prepare the cream, heat the wine, add spices and lemon, cut into thin circles, leave for 15 minutes. Soak gelatin in a small amount water, grind the yolks with sugar. Heat the wine again, strain, add the yolk mass, mix thoroughly.

Cook in a water bath for 5 minutes, stirring constantly, then add gelatin, mix and cool. Add whipped egg whites and cream, mix. From the biscuit cake, cut a circle according to the size of the detachable cake mold, finely chop the rest of the cake.

Put the biscuit on the bottom of a detachable form, put the cream on top, sprinkle with biscuit crumbs. Put the homemade cake in the refrigerator for 8 hours, before serving, decorate with candied cherries and orange slices.

Cake with cream and dark chocolate, decorated with peaches and marmalade

Ingredients:

• For test: 200 g flour, 100 g dark chocolate, 1 tablespoon powdered sugar, 2 tablespoons cream, 150 g butter, 200 g sugar, 6 eggs.
• For decoration: 150 g lemon marmalade, 200 g peaches, 1 tablespoon margarine.

Cooking method:

Wash the peaches, cut in half, remove the pits. Separate the whites from the yolks, beat into a strong foam. Melt the chocolate in a water bath. Grind butter together with sugar until a homogeneous mass is obtained. Gradually add the yolks and chocolate, powdered sugar and cream. Pour the sifted flour, mix, add proteins. Put the dough in a greased form with margarine, bake in a preheated oven for 1 hour.

Remove the cake from the mold, cool slightly, coat with softened marmalade. Arrange the peach halves on top of the cream and chocolate cake.

Cake with chocolate and cream "Queen of the Night"

Ingredients:

3 eggs, 140 g sugar, 350 g 70% chocolate, 40 g butter, 2 tbsp. l. cocoa powder, 550 g cream with a fat content of 33%, 5 egg yolks.

Cooking method:

Separate whites from yolks. Whisk the whites in thick foam, gradually adding 50 g of sugar there. Whisk the yolks and add to the whites. Melt chocolate (150 g) with butter, mix with protein mass. Sift cocoa and add there. Spread parchment paper on a baking sheet, grease with oil and spread the mass on it in an even layer. Bake in the oven for 10-12 minutes at 180°. Cool down.

Cream preparation:

Boil 250 g of cream, remove from heat. Beat the yolks with the remaining sugar, add to the cream. Heat, stirring constantly in a water bath, until the mixture stops dripping from a spoon. Add melted chocolate, stir and cool.

Whip the remaining cream and fold into the cream.

Cut the base into 12 equal triangles, put a thick layer of cream on one triangle, and close the top with another. Pour the dessert with melted, slightly cooled white chocolate.

Here you can see photos of chocolate cakes with cream prepared according to the recipes presented on this page:

Sachertorte with chocolate and cream

Ingredients:

• 150 g chocolate
• 150 g sugar
• flour and butter
• 6 eggs
• 2 tbsp. spoons of cream
• 4 tbsp. spoons of warm water
• 2–3 tbsp. spoons of apricot jam

For fondant:

• 40 g butter
• 200 g powdered sugar
• 50 g cocoa powder
• 3 art. spoons of milk

Cooking method:

Melt chocolate with warm water.

Rub softened butter with sugar.

To the resulting lush mass in small portions add melted chocolate (or cocoa) and 1 egg each, constantly rubbing the mixture.

At the end, pour in the cream, pour in the flour and put the stiffly whipped whites. Mix everything carefully. Grease the mold well and fill with dough. Bake it for 15-20 minutes.

Let the biscuit stand in the mold for 5-10 minutes.

Then turn the mold over, take it out and put it on a wire rack to cool completely.

Trim the sides of the biscuit and spread it (top and sides) with a thin layer of slightly warmed apricot jam.

To prepare fudge, dissolve cocoa powder with hot milk.

While rubbing the mass, add butter and powdered sugar. Heat the mixture and pour over the cake.

Top of the cake with cream and chocolate, if desired, can be decorated with whipped cream.

Cake with cream and chocolate "Snowy Night"

Ingredients:

1 cup flour, 100 g butter, 1 teaspoon soda, 3 eggs, 2.5 cups sugar, 2 tbsp. tablespoons cocoa powder, 1 tbsp. spoon vegetable oil, 1 cup cream, 10 g gelatin, 100 g grated chocolate.

Cooking method:

Grind softened butter with 2 cups of sugar until white, add beaten yolks. Separately beat the cooled proteins and combine them with the oil mixture. Mix the sifted flour with soda and cocoa powder, pour into the finished mass and knead the dough. Pour the dough into a mold pre-greased with vegetable oil and place in a heated oven. Bake the product at a temperature of 190-200 ° C for 35-50 minutes. To prepare the cream, whip the cream with the remaining sugar, add the prepared gelatin solution and mix. Add half of the grated chocolate to the cream and beat again. Cool the baked biscuit and cut horizontally into three layers. Thoroughly coat each of them with cream and combine. Sprinkle the sides of the cake with cooked biscuit crumbs, and gently grease the top with cream. With melted chocolate, apply a mesh to the surface of the cake.

Using a pastry bag with a carved tube, decorate the cake with cream and chocolate with cream swirls.

Cake recipes with chocolate icing and cream

Cake "Madama Butterfly" with cream and dark chocolate mousse

Ingredients:

• 250 g flour
• 150 g chilled butter
• 100 ml water
• 1 egg
• 1 teaspoon lemon juice
• 100 g nut butter
• 100 g milk chocolate

For chocolate mousse:

• 30 ml vanilla liqueur
• 30 ml of wine
• 1/2 teaspoon cinnamon
• zest of 1 orange
• 9 eggs
• 420 g dark chocolate
• 750 ml cream

For the orange mousse:

• 300 g custard
• 300 ml whipped cream
• zest of 1 orange
• For pralines:
• 100 g almonds
• 100 g sugar

Cooking method:

Puff pastry fast food: sift the flour, put the butter into it, cut into small pieces, and finely chop with a knife. In the flour mixed with butter, make a well, pour salted water into it, add the egg, lemon juice and knead the dough. Roll it out on a baking sheet and bake at temperatures up to 200 ° C until cooked.

To prepare the praline, place the almonds in cast iron pan, sprinkle with sugar and heat until it melts and the almonds are lightly browned. Immediately pour the resulting mass onto a heated plate (or sheet) greased with vegetable oil and cool.

Break the hardened mixture into pieces and grind in a mortar (or finely grind with a rolling pin).

Put the praline on the bottom of the form. Mix baked and crushed puff pastry, nut butter and melted milk chocolate.

To make orange mousse custard stir in whipped cream and orange zest. Spread the mass on the praline. Place slices of fresh orange, top with a thin layer of praline.

Bring to a boil to make chocolate mousse. vanilla liqueur and wine. Add cinnamon, zest and pour into beaten eggs in a water bath. Continue whisking until cool. Add warm melted chocolate, mix lightly. Add whipped cream and mix again.

Submit chocolate mousse into shape and freeze. Ready product Remove from mold and glaze with chocolate.

Chocolate cake with whipped cream

Ingredients:

• 6 yolks
• 1 cup sugar
• 2 tbsp. tablespoons melted butter
• 1 cup flour
• 1 st. a spoonful of flour for pastry
• 1/4 teaspoon grated lemon zest
• 6 egg whites, whipped into stiff foam
• 235 g heavy cream
• 1/4 cup sugar
• chocolate glaze

Cooking method:

Grind the yolks with sugar and beat until an airy, lush mass is formed.

Add butter, flour and lemon zest. Stir in beaten egg whites.

Pour the resulting dough into a cake mold, after greasing it with fat and sprinkling with flour.

Bake for 35-40 minutes in an oven heated to 150 ° C.

When the cake has cooled, cut off upper layer 0.8 cm thick. Make a well in the remaining cake and fill it with sweetened whipped cream.

Cover with a cut layer and grease chocolate icing.

Cake with cream cream and chocolate icing

Cake with chocolate cream icing

Ingredients:

• For test: 150 g butter, 200 g sugar, 5 egg yolks, 7 egg whites, 0.5 teaspoon of cinnamon, 1 packet of vanilla sugar, a pinch of salt, 2 tablespoons of ground wheat crackers, 1 tablespoon of margarine.
• For cream: 400 ml cream, 3 tablespoons powdered sugar, 2 tablespoons orange juice, 1 tablespoon orange liqueur.
• For frosting and decoration: 150 g chocolate, 100 g ground and 18 halves of walnut kernels, 3 tablespoons cream, 5 tablespoons sugar, 3 tablespoons coconut, melon balls.

Cooking method:

To make a chocolate cake with cream icing, beat the egg whites with vanilla sugar until stiff peaks form. Grind the yolks with butter, sugar, cinnamon and salt, add the whites and crackers, mix.

Put the resulting dough into a mold greased with margarine, bake the cake in an oven preheated to 180 ° C for 30 minutes, cool, cut lengthwise into 3 parts. Whip cream with powdered sugar, add Orange juice and liquor, stir. Lubricate the cakes with the resulting cream, sprinkle with nuts and lay on top of each other.

Melt chocolate in a water bath, add cream, mix. Drizzle the cake with chocolate and cream icing, sprinkle coconut flakes and garnish with walnut halves, alternating with melon balls.

Recipe for chocolate biscuit cake with cream and whipped cream

Chocolate cake "Night Fairy" with chocolate cream and whipped cream

Ingredients:

For test:

1 cup flour, 100 g butter, 1 teaspoon soda, 3 eggs, 2 cups granulated sugar or powdered sugar, 2 tbsp. tablespoons cocoa powder, 1 tbsp. a spoonful of vegetable or softened butter.

For cream:

1 cup cream, 4 tbsp. spoons of granulated sugar, 10 g of gelatin, 100 g of grated chocolate.

Cooking method:

To prepare a sponge cake for a cake with whipped cream and chocolate, you need to rub the softened butter with granulated sugar or white powdered sugar, add beaten yolks.

Separately, beat the chilled proteins and combine them with the previously prepared oil mixture. Mix the flour sifted through a sieve with soda and cocoa powder, pour into the finished mass and knead the dough. You need to knead it until a mass of a homogeneous consistency is obtained.

Pour the dough into a form previously greased with vegetable or softened butter and place in a heated oven. It is recommended to bake the product at a temperature of 190–200 °C for 35–50 minutes.

Prepare a cream for a cake with chocolate and whipped cream as follows: whip the cream with sugar, add the gelatin solution prepared in advance and mix the mixture thoroughly. Add half of the grated chocolate to the cream and beat everything thoroughly again.

Cool the baked biscuit and cut horizontally into three layers. Thoroughly smear each of them with cream, sprinkle the sides of the cake with biscuit crumbs prepared in advance, and gently grease the top with cream. Apply a chocolate net on the surface of the biscuit cake with whipped cream, using a cornet or a confectionery bag with a carved tube, place chocolate cream curls along the border of the product.

Gourmet cake with whipped cream and chocolate

Ingredients:

For test: 6 egg yolks, 4 egg whites, 4 tablespoons sugar, 2 teaspoons vanilla sugar, 2 tablespoons flour, 3 tablespoons ground walnut kernels, 2 tablespoons starch, 2 teaspoons grated lemon zest, 1 teaspoon baking powder, 2 teaspoons cocoa, 1/4 teaspoon cinnamon, ground ginger, crushed cardamom, ground cloves and grated nutmeg on the tip of a knife, 1 tablespoon margarine.

For cream and decoration: 300 ml of nutmeg wine, 200 ml of cream, 1 bar of chocolate, 1/2 lemon, 1 cinnamon stick, 3 cloves, 15 g of gelatin, 5 egg yolks, 2 egg whites, 4 tablespoons of sugar, ground star anise on the tip of a knife, candied cherries and orange slices.

Cooking method:

To prepare a cake with cream with cream and chocolate, grind the yolks with 2 tablespoons of sugar, add vanilla sugar and lemon zest. Beat the whites with the remaining sugar in a strong foam, mix with the yolks. Add the sifted flour, starch, baking powder and mix very gently from top to bottom. Divide the mass into 2 parts, mix one part with cocoa, nuts and spices. Place the dark and light dough into cornets and squeeze out alternately into strips on a baking sheet greased with margarine. Bake in a preheated oven for 8-10 minutes, put on a damp towel and cover with a damp cloth.

To prepare cream for chocolate cake with whipped cream according to this recipe, you need to heat the wine, add spices and lemon, cut into thin circles, leave for 15 minutes. Soak gelatin in a small amount of water, grind the yolks with sugar. Heat the wine again, strain, add the yolk mass, a chocolate bar melted in a water bath, mix thoroughly. Cook in a water bath for 5 minutes, stirring constantly, then add gelatin, mix and cool. Add whipped egg whites and cream, mix. From the biscuit cake, cut a circle according to the size of the detachable cake mold, finely chop the rest of the cake.

Put the biscuit on the bottom of a detachable form, put the cream on top, sprinkle with biscuit crumbs. Put the cake in the refrigerator for 8 hours, before serving, decorate with candied cherries and orange slices.

Chocolate cakes with cream and cocoa

Cake with chocolate buttercream"Hedgehog"

Ingredients:

• For test: 100 g of dark chocolate, 0.5 packs of butter, 5 eggs, 100 g of sugar, 2 tablespoons of starch, 3 tablespoons of flour, 1 teaspoon of baking powder, 1 tablespoon of ground almonds, 1 packet of vanilla sugar, 1 tablespoon of margarine, salt.
• For cream: 300 ml cream, 100 g sugar, 250 g butter, 1 sachet vanilla sugar, 1 tablespoon cocoa powder, 1 teaspoon grated orange peel.
• For decoration: pear hedgehog.

Cooking method:

Melt the chocolate in a water bath, mix with butter. Separate the yolks from the proteins and grind with sugar. Beat egg whites with salt until stiff.

Mix the sifted flour, starch, baking powder, almonds and vanilla sugar, add the proteins and the yolk-chocolate mass, knead a homogeneous dough. Put in a mold greased with margarine, bake in a preheated oven for 40-45 minutes.

For cooking vanilla cream Bring the cream to a boil, add vanilla sugar, mix, rub through a sieve and cool. Mix half of the resulting mass with softened butter, beat with a mixer. From the rest, prepare chocolate cream: add cocoa, sugar and orange zest.

Biscuit cut lengthwise into 3 parts, grease one of them chocolate cream(set aside some for decoration), the rest - vanilla.

Lay the cakes on top of each other so that the cake with chocolate cream is in the middle. Decorate the cake with the remaining chocolate cream and cocoa cream using confectionery syringe, place a pear decoration in the center.

Cake "Charm" with cream and chocolate cream, decorated with pineapple slices

Ingredients:

For test:

1 cup flour, 2 tbsp. spoons potato starch, 1 tbsp. a spoonful of vegetable oil, 6 eggs, 1 cup of granulated sugar, 2 tbsp. spoons of cocoa powder.

For cream and decoration:

2 cups heavy cream, 1 tbsp. spoon of cocoa, 4 tbsp. spoons of granulated sugar, pineapple slices.

Cooking:

Separate the yolks from the whites and grind with half the sugar. Beat the whites until a fluffy white mass is obtained, placing the container with them in cold water or over ice, and mix with 1/4 of the sugar.

Mix the yolks whipped with sugar with 1/3 of the whipped proteins, add flour, potato starch, cocoa powder and pour in the remaining portion of the proteins. Mix everything thoroughly. Divide the finished dough into three parts, put into greased molds and place for 25–30 minutes in an oven preheated to 180 ° C. Finished cakes cool, then grease with a cream made from whipped cream with sugar, and lay on top of each other. Coat the sides of the cake with cream and chocolate cream, decorate with pineapple slices, also coat the top with whipped cream mixed with cocoa and use a pastry bag to make patterns along the borders of the cake. Instead of a pastry bag, you can use a tube made of cardboard with a narrow notch at the end.

Cake "Argentina" with chocolate and butter cream

Ingredients:

For the first test: 300 g sugar, 150 g wheat flour, 3 tablespoons of poppy seeds, 10 eggs, 50 g of ground almonds, 50 g of semolina, 50 g of potato starch, 100 g of butter, 1 packet of vanilla sugar, 2 teaspoons of margarine.

For the second kind of test: 100 g of sugar, 100 g of wheat flour, 100 g of butter, 10 eggs, 50 g of rice flour, 50 g of ground walnut kernels, 2 tablespoons of lemon juice, 1 packet of vanilla sugar, 1 teaspoon of margarine.

For buttercream: 300 g cream, 300 g sugar, 1 sachet of vanilla sugar.

For chocolate cream: 100 g sugar, 100 g butter, 1 tablespoon flour, 100 ml milk, 2 tablespoons cocoa, 1 tablespoon berry syrup.

Cooking method:

To prepare the dough of the first type, break the eggs, separate the whites from the yolks. Beat egg whites with a mixer. Grind the yolks with sugar, add softened butter, flour, poppy seeds, almonds, semolina, starch, vanilla sugar, mix. Pour in the whites and knead the dough.

Put the dough into a mold greased with margarine and bake in an oven preheated to 200 ° C for 30-35 minutes. Cool the product.

To prepare the dough of the second type, break the eggs, separate the whites from the yolks. Beat egg whites with a mixer. Grind the yolks with sugar, add softened butter, wheat and rice flour, nuts, vanilla sugar, lemon juice, mix. Then put the whites and knead the dough.

Put the dough into a mold greased with margarine and bake in an oven preheated to 200 ° C for 20-25 minutes. Cool the product.

To make butter cream, mix cream with sugar, beat with a mixer and add vanilla sugar.

To prepare the chocolate cream, beat the softened butter with a mixer. Pour sugar into boiling milk and, stirring, cook for 3 minutes, cool, combine with butter, add flour, cocoa and berry syrup. Whip the cream with a mixer.

Lubricate the cakes with butter cream, connect. Brush the top and sides of the cake with chocolate cream. Chocolate cake with whipped cream and chocolate put in cool place for 2 hours.

Homemade cake cannot be compared with store-bought desserts.

You know exactly when it is prepared and from what, you make filling, cakes and cream at your discretion.

Recipes home baking In fact great amount and there are plenty to choose from. Especially popular are cakes with whipped cream, which are distinguished by tenderness and airiness.

Whipped Cream Cake - General Cooking Principles

You can make any cake layers: puff, sand, biscuit, mixed. There are many options, but porous biscuit-type products are best combined with whipped cream. Cakes can be baked on their own or purchased at the store. There are also many varieties of "lazy" cream cakes, which are assembled from cookies, sweet crackers or gingerbread.

Cream is used for cream - natural or vegetable. The first ones are whipped for a long time and may not give abundant foam, but they have a transparent composition and are not stuffed with chemistry. vegetable cream whipped for 2-3 minutes, have sweet taste, but the composition is not always of high quality. Which product to choose for the cream is up to you. But don't forget to adjust the sweetness.

also in cream cakes often go fruits, chocolate, cocoa, berries, nuts and other fillers. If the products are used for the layer, then do not forget to leave some for decoration and vice versa. Filling and decor should overlap.

Recipe 1: Sponge cake with whipped cream and marmalade

Recipe the most delicate cake with whipped cream based on a classic biscuit. Pieces are used for the layer fruit marmalade. It is better to bake in a tall form with a small diameter so that the cake can be cut into 3 parts.

Ingredients

150 grams of sugar;

120 grams of flour;

Vanillin.

For cream:

300 grams of cream;

140 grams of powdered sugar.

For filling 150-200 grams of any marmalade, but not chewy.

Cooking

1. Separate the yolks and proteins. Beat in different bowls with sugar, then combine. The mass should be thick and airy. Gently add flour, vanilla, mix and pour into a mold. Bake until cooked at 170 degrees for about 35-45 minutes. Cool down.

2. Whip the cream into a strong foam until dense peaks, gradually introduce powdered sugar.

3. Marmalade is cut into arbitrary, not very large pieces.

4. Cut the biscuit into 3 layers. The easiest way to do this is with a large knife. We coat each layer with cream and lay out pieces of marmalade. Decorate the cake as you wish.

Recipe 2: Honey Whipped Cream Cake

Do not confuse this recipe with the popular honey cake from thin cakes. For this whipped cream cake, one cake is baked, which is then cut into several layers, like a biscuit.

Ingredients

300 grams of flour;

200 grams of sugar;

100 grams of butter, but you can take a good margarine;

2 tablespoons of honey (full);

1 tsp soda;

2 raw eggs.

For cream 2 cups whipping cream. They already contain sugar, nothing needs to be added, if only vanillin, but this is optional. For impregnation 2 tablespoons of honey and 150 grams of boiled water, just dissolve.

Cooking

1. Beat eggs with granulated sugar in lush mass. It should double in size and turn white.

2. Then add the melted but not hot margarine. Mix carefully.

3. Melt the honey in a saucepan, add soda and keep on fire, stirring constantly. The mass will begin to darken, as it should be. The longer you hold it, the brighter and richer the cake will turn out, but it is important not to burn the honey.

4. Combine the honey mass with the egg mass, beat.

5. Enter the flour and mix gently.

6. Pour into a mold with a diameter of 20-22 cm, bake for about 45 minutes. We set the temperature to no more than 180 degrees, otherwise the cake will burn.

7. Cool and cut into 3 cakes.

8. Whip the cream to stiff peaks.

9. We impregnate the cakes honey syrup, lubricate with cream.

Recipe 3: Chocolate Pancake Cake with Whipped Cream

Recipe original cake with whipped cream from pancakes, but not simple, but chocolate ones. This option will help out if there is no oven or a lot of time, but you want to pamper your family delicious dessert.

Ingredients

180 grams of flour;

0.5 cups of sugar;

A pinch of citric acid;

A pinch of soda;

2 tablespoons of cocoa;

350 grams of milk;

A pinch of salt;

For cream:

250 grams of cream;

A glass (about 150 grams) of powder.

For decoration, you will need one bar of chocolate and a few strawberries, but you can do without them or replace them with cherries, cherries, raspberries.

Cooking

1. Beat the eggs with sugar and salt, add half the milk. Separately, mix the flour with cocoa, soda and citric acid. We introduce the flour mixture into the milk mixture, knead with a spoon and pour in the rest of the milk.

2. We bake pancakes in a greased pan, lay them out one by one on the table to cool. Nothing needs to be lubricated.

3. Whip cream with powder, you can add vanilla or a spoonful of cognac.

4. Lubricate chocolate pancakes butter cream, put on top of each other in the form of a cake. Put chopped strawberries or any other berries on top.

5. Chop the chocolate into pieces, throw it into a bowl and melt it in a water bath. You can just put in microwave oven. Pour the cake on top, it is important that the mass is not hot, slightly warm. Otherwise, the cream will flow.

Recipe 4: Banana cake with whipped cream and chocolate.

lazy recipe cake with cream, which will especially appeal to housewives who are not friends with the dough. For cooking it is better to use biscuit cookies.

Ingredients

5 tablespoons of softened butter;

0.5 cups of cookie crumbs;

1/3 cup sugar;

70 grams of chocolate;

6 bananas;

A glass of cream;

50 grams of powder.

Cooking

1. Mix cookie crumbs with softened butter, sugar. The dough should come together into one ball.

2. We spread the resulting lump into a baking dish and distribute it with our hands, forming a layer. We send it to the oven, hold for about 15 minutes, so that it is fried.

3. Chop the chocolate into pieces, you can grate.

4. We take out the cake, and put chocolate on top of the hot layer so that it melts.

5. Put banana slices on top.

6. Whip cream with powder, cover bananas. The top of the cake is sprinkled with cocoa or grated chocolate.

Recipe 5: Fruit Cake with Whipped Cream

Delicate dessert from biscuit and fruit. To make this cream cake you will need canned peaches, bananas and strawberries. You can cook any biscuit or take a purchased one.

Ingredients

Ready biscuit from 4-5 eggs;

600 grams of cream from 33%;

A glass of powder;

Bank of canned peaches;

200 grams of strawberries;

sachet ready jelly;

2 bananas.

Cooking

1. We cut the finished biscuit into 2 or 3 cakes, we look at the height and capabilities of the workpiece.

2. Whip cream with powder until stable peaks, you can add vanillin or fruit essence.

3. We take out the peaches from the syrup, cut half of them into 3 mm slices, and also cut some of the bananas and strawberries. Leave the rest for decoration.

4. We soak the biscuit with syrup from canned peaches, grease with butter cream and mix the fruits.

5. Lubricate the top of the cake and the sides with cream.

6. We prepare jelly from a bag, but put half of the norm of liquid so that the mass is thick. Let cool, but don't let it thicken.

7. Cut the left bananas, peaches and strawberries into beautiful slices. Dip each piece in jelly and spread on the cake.

Recipe 6: Drunk Cherry Whipped Cream Cake

popular dessert"Drunk Cherry" is known to many, but in classic version used oil cream which is not respected by everyone. We offer to prepare a lighter and gentle version with buttercream.

Ingredients

120 grams of flour;

100 grams of sugar;

2 tablespoons of cocoa;

0.5 sachet of ripper;

For cream:

250 grams of cream;

150 grams of powder;

100 grams of cognac;

300 grams of cherries.

For decoration, you will need a cocktail cherry, a bar of chocolate and 40 grams of butter.

Cooking

1. We bake classic biscuit with added cocoa. To do this, beat the eggs with sugar into a strong foam, pour the mixture of flour, cocoa, ripper, it is advisable to sift it. Pour into molds and bake until done.

2. For the cream you will need drunk cherry, which is prepared per day. Berries are poured with cognac, covered with sugar and mixed. Then the syrup is drained.

3. For cream, whip cream with powder.

4. The biscuit is cut into 2 parts - the base and a thin cover. The pulp is selected from the bottom, leaving the bottom and edges 1 cm each. The base with the lid is impregnated alcoholic juice, which was left from the cherry.

5. The berries are mixed with butter cream, part of the biscuit crumbs and the niche in the cake is filled. The cover is returned to its place.

6. Melt the chocolate with butter, grease the cake from all sides.

7. Until the chocolate has hardened, sprinkle the sides with the crumb that remains, stick the cocktail cherries on top.

Recipe 7: No Bake Whipped Cream Cake

Recipe simple cake with whipped cream, the preparation of which will take no more than 20 minutes. Any berries will be needed as a layer, we will use cherries.

Ingredients

10 gingerbread;

2 tablespoons of cocoa;

150 grams soft butter.

For cream:

400 ml cream;

Half a glass of sugar;

150 ml strong coffee;

10 grams of gelatin.

For the filling 300 grams of cherries and a little sugar.

Cooking

1. We make crumbs from gingerbread, stir with cocoa and butter. We put it on the bottom of a detachable form, send it to the refrigerator while the cream is being prepared.

2. Soak gelatin in coffee in advance, let it swell for 30 minutes. Then heat until the grains are completely dissolved, cool to warm state.

3. Whip cream with sugar, add coffee and mix well.

4. Put pitted cherries on the cake, sprinkle with sugar and put cream on top.

5. We remove the cake for at least 3 hours in the refrigerator so that the cream and gelatin harden, then take it out of the mold and decorate with berries and chocolate.

To make the biscuit rise and be porous, add a little ripper to the dough. For 4 eggs, 5 grams is enough and you don’t have to worry about the quality of the cake.

If the cream with cream turned out to be liquid or does not whip well, you can add gelatin or agar-agar melted with syrup into it. Of course, this technique will not give a lush mass, but the cream will thicken, it will not drain from the cake.

A spoonful of cognac added to butter cream, will give the cake pleasant aroma walnuts.

The juice from the berries will serve as a wonderful impregnation for the cake. Add some water, sugar to it and use as directed.

Don't know how to soak the cakes? Just Brew sweet tea, make coffee or cocoa, cool and use as directed. But remember that the impregnation should be combined with the main taste of the dessert.

I cooked the most ordinary biscuit cakes. Many people are afraid to bake biscuit dough, because they won't rise. I made three servings and not one had a problem! I used to make biscuit dough with margarine and baking powder. But they ordered for a small child, and therefore I had to look for a dough recipe using more natural ingredients.

This was my 3rd fondant cake, don't be afraid to make these cakes, it's really not hard, just takes a little more time to decorate. Mine turned out to be 4 kg. So let's start cooking. biscuit cake with mastic.

For cooking we need:

• 4 eggs
• 150 g flour
• 180 g sugar
• pinch vanilla or 1 teaspoon vanilla sugar
• parchment paper for baking

I cooked three servings, baked everything separately.

For cream and filling:

• cream 800 ml (more than 33%)
• sugar (or powdered sugar)
• fruit optional (I had bananas and canned peaches)

For cream under mastic:

• butter 200 g
• milk chocolate 200 g (you can use black or white, or mix two types of chocolate)

For mastic on my four-kilogram cake it took:

• 300 g chewing marshmallows (marshmallows)
• 3 tablespoons butter
• 700-800 g powdered sugar
• food colorings suitable colors
• Optional: food markers for writing

Sponge cake with mastic - recipe.

Let's start with cooking. Proteins are separated from the yolks. It is very important that the eggs are cold! Beat the whites with a mixer at low speed.

While whisking the whites, add a little sugar and vanilla, beat until stiff peaks.

When the whites are well whipped into a white fluffy mass, add the yolks one at a time.

Beat with a mixer at high speed.

Sift flour into a bowl with beaten eggs. Pay attention, we SIFT the flour!!! Maybe that's why someone does not rise biscuit dough.

And CAREFULLY begin to mix from the bottom up with a spatula or a wooden spoon.

Knead until there are no lumps left.

Cut out the bottom of the baking dish parchment paper in size and cover. You don't need to oil the mold!

Pour the finished dough into a baking dish. We send it to the oven preheated to 180 degrees for 15-20 minutes. If your form is smaller, then the dough will bake longer, which means you will need to increase the amount of time by 5-10 minutes.

Do not open the oven while baking! We take out the finished biscuit from the mold. The dough should lag behind the side walls, but if this does not happen, carefully go around the perimeter with a knife. While the biscuit is hot, remove the parchment paper from it and set it aside to cool. In the same way, we prepare two more servings of dough, it is very important when beating a new portion of dough that the whisks and the mixer bowl are clean and dry.

After it has cooled completely, cut it in half with a sharp knife.

Open a jar of peaches, drain the juice, cut the peaches into thin slices.

Peel bananas and cut into slices.

Whisk cream with sugar until thick.

Soak the cake in peach syrup and spread with whipped cream.

We spread the bananas over the entire area.

Top with a second cake, soak it with syrup, smear with whipped cream and put chopped peaches on top.

So we lay out 5 cakes, be sure to soak each one with syrup, coat with whipped cream and alternate fruits.

We soak the last cake with syrup and cover with a thin layer of whipped cream. We send it to the refrigerator. For our future ladybug break half of the sixth cake into small pieces. In a bowl, mix the pieces of biscuit with syrup, add finely chopped bananas and peaches, a couple of tablespoons of whipped cream and mix everything well.

We cover a small bowl with a bag or cling film, tightly spread the resulting mass there, level it, cover and send it to the refrigerator. Now let's start preparing the cream for mastic. We break the chocolate into pieces and melt it in a water bath, adding small piece butter.

Once melted, leave to cool. In the meantime, beat the softened butter with a mixer.

Spread the slightly cooled chocolate to the whipped butter.

Whisk well.

We take the cake out of the refrigerator and cover with cream. First, cover with a thin layer of cream, send to the refrigerator to solidify. As soon as the cream hardens, cover the second layer with a thicker one and smooth out the bumps. We send it to the refrigerator.

Now let's start making mastic. I divided the chewing marshmallow into portions, into the number of flowers I needed. Put the marshmallows and a small piece of butter in a bowl, send it to the microwave for 10-20 seconds.

Butter will melt, and the marshmallows will swell and increase in volume. Add food coloring.

Mix until a uniform color.

Add powdered sugar and stir elastic dough to stop sticking to your hands. We send in a bag and in the refrigerator to cool. Thus, we prepare all the necessary colors.

By the way, when rolling out the mastic, for some reason it becomes more saturated color. First, roll out the red mastic. A silicone rolling pin and a silicone mat are best for rolling out, but if you don’t have them, stock up on powdered sugar, because you will have to constantly add it during rolling.

I measured the height of the cake and its volume, the length that I have to roll out will not fit on a silicone mat, for the front part I rolled out a little more than half the length. We cut the bottom side with a knife, for evenness and evenly apply it to the cake.

In the same way, roll out the fondant for the back of the cake. Rolling out on a silicone mat, the dough remains sticky enough and in order to fasten the mastic together, its edges do not need to be smeared with water. But if you roll out with a regular rolling pin, then it is better to smear the joints with water. Now roll out the green fondant and cut out the top using our baking dish.

Gently place on top of our cake.

Cut out leaves from green gum different sizes, with a knife we ​​imitate veins. Ideally, there is a special device for this, but I don’t have one, and I was content with my pens. We also cut out thin stripes and apply along the bottom edge so that the junction between the cake and the tray is not visible.

From the same stripes we twist a bow. We take out the frozen ladybug blank from the refrigerator, turn it over onto the cake and remove the cling film. We roll out the red mastic, cover the workpiece, cut off the excess, decorate the joint with the cake with green mastic.

We roll a ball out of brown mastic - this will be our head. And roll up sausages for horns.

Cut out eyes from white mastic.

We fix the eyes, nose and mouth on the muzzle.

We roll balls of different sizes from brown mastic and roll them out with a rolling pin. thin cakes. We place them on the back of the ladybug and on the cake.