Biscuit cake with butter cream and impregnation. Biscuit cake with butter cream

In our family, biscuit cake with butter cream and bananas is a frequent guest. We prepare it on holidays, and also often make it an attachment to a gift for birthdays of friends and relatives. Everyone who has ever tasted this sweet miracle loves it. By the same principle, you can cook a biscuit cake, which does not need to be poured with syrup and smeared with cream.

I also once made a sponge cake with custard. Also delicious, but buttercream is better. So I recommend cooking this insanely delicious cake with bananas. Decorating the cake in my case is quite simple - grated chocolate. Even when I cook cakes to order, I don’t know how to decorate them especially beautifully.

Biscuit ingredients for one cake (3 cakes are needed for the cake)

• 3 eggs
• 1 incomplete glass of sugar
• 1 cup all-purpose flour

Butter Cream Ingredients

• 1.5 packs of butter
• 1.5 cans of condensed milk
• 2-3 large bananas

Ingredients for syrup and decoration

• 1 st. Sahara
• 1 st. water
• 100 grams of chocolate

How to make buttercream cake

Beat the eggs with a mixer until smooth. Add sugar and continue beating. We do this until the mass becomes more voluminous and whiter. Beat 10 min.

Here is such a beautiful lush mass turned out. Future biscuit dough.

Now add flour. Be sure to sift through a sieve and gently mix not with a mixer, but with a whisk.

We spread the finished biscuit dough in a form with parchment. We put in the oven with a temperature of 180 degrees. Bake for 20 minutes. Sometimes less, sometimes a little longer.

Let's prepare the syrup. To do this, dissolve sugar in water 1: 1 and bring to a boil. When the syrup has cooled, add rum essence if desired.

How to make buttercream

Biscuit cake is in perfect harmony with buttercream. You can, of course, make a cake with sour cream, which is a little lighter in fat content and calorie content.

So, beat the softened butter with a mixer. Then add condensed milk. Beat until smooth. Here is our butter cream for sponge cake and ready. Fast and easy!

We impregnate and smear the biscuit cake with butter cream

Let's bake three cakes. Let's let it cool down. Now we put the first cake on the dish and begin to soak it with syrup. I want the biscuit cake to be soaked, but not too wet. Then we smear the cake with buttercream. Lay sliced ​​bananas on top.

Butter cake cream is considered a classic of confectionery art due to its stability and ease of preparation. He is able to cope with various tasks: whether it is rose-flowers in the Malaysian technique or giving clear forms to a dessert before coating with mastic. A large number of different recipes for its preparation make it possible to radically change the taste of the cake, even if an ordinary classic biscuit is used as cakes.

The classic butter cream is easy to prepare and is suitable for those who are just starting out as a confectioner. It perfectly holds its shape and is easy to deposit with various relief patterns through confectionery nozzles. The fatter the oil, the tastier the cream will be.

Butter cream for cake is a classic of confectionery.

For the classic version, use:

• 200 gram pack of cream. oils;
• 160-180 g of powdered sugar;
• 30-45 ml cow's milk.

Cooking step by step:

1. At room temperature, bring the butter to softness, when it can be easily pressed with a finger. Sift the powdered sugar. If you use homemade rather than store-bought pasteurized milk, then it is better to boil and cool it. The ideal oil temperature for operation is 25 degrees. So that there are no sugar grains in the cream, you should take only powdered sugar, not sugar, and be sure to sift it.
2. First, beat the butter with a mixer until white and fluffy, and then add the rest of the ingredients into it in small parts: first the powder, and then the milk.
3. The finished cream will be lush, shiny and smooth. If desired, it can be given a berry, coffee or chocolate flavor by adding a little berry syrup, coffee or cocoa.

Sweet layer with condensed milk

Butter cream with condensed milk is perfect not only for layering cakes, but also as a mass for leveling the cake under the mastic. The taste of this layer can be milky if you take whole condensed milk, or caramel when using boiled condensed milk. The ingredients for its preparation should be the same temperature - room temperature.

What you need for the cream:

• 300 g cream. oils;
• 400 g of condensed milk (can be boiled).

Cooking method:

1. With the whisks of the mixer running at maximum speed, beat the butter into a white fluffy mass.
2. After that, continuing the process, gradually introduce condensed milk, whipping the cream until a fluffy and dense mixture is obtained.

It often happens that the butter cream on condensed milk exfoliates. This may be due to a difference in temperature between the butter and milk, or if the butter is over-whipped and the buttermilk separates. To remedy the situation, the cream can be slightly heated in a steam bath until smooth and beat again.

Recipe for custard filling with butter

This custard cream is quite light and tender, despite the sufficient amount of butter in its composition. If most other butter fillings fully reveal their taste at room temperature, then it has an incomparable taste of coolness melting on the tongue and immediately from the refrigerator.

The best filling for baking is buttercream.

List of products used:

• 200 g cream. oils;
• 200 ml of water;
• 200 g of granulated sugar;
• 50 g flour.

Cooking algorithm:

1. Mix half of the prescription amount of water with sugar and bring over medium heat until all sugar grains are completely dissolved.
2. Mix the remaining water with flour and pour in a thin stream into the hot, starting to boil syrup. With constant stirring, boil the mixture until thick.
3. In a non-hot, but warm custard base, put butter, cut into small random pieces at room temperature.
4. Beat the cream ingredients with a mixer. At first, the mass will have a yellow color and a rare consistency, but gradually it will turn white and thicken.
5. The cream will be ready when there are clear traces of the whisk on its surface. Before use, it is recommended to hold the mass for a quarter of an hour in the cold.

Sour cream butter cream

The whipped cream filling will inevitably settle under the weight of the cakes, so in this case it is better to use butter cream for a biscuit cake with sour cream. It comes out lighter than the classic butter filling, but more stable than whipped cream or sour cream with sugar.

For a layer of one medium cake you will need:

• 200 g cream. oils;
• 200 g of powdered sugar;
• 350 g of sour cream with a fat content of 20-30%;
• vanillin to taste.

We prepare as follows:

1. All ingredients must be brought to room temperature before cooking, especially oil. Otherwise, it will not be possible to beat it, and if the sour cream is cold, then the cream may exfoliate.
2. Beat soft butter together with powdered sugar. The mass should acquire a lighter shade, and increase in volume. The duration of whipping will be 4-6 minutes.
3. Then add sour cream in small portions. If it is too liquid, then its amount can be reduced when the desired cream consistency is reached. At the end of cooking, add a little vanilla and beat everything together for literally one minute.

With added chocolate

Since oil versions of cream for decorating cakes are not afraid of fat like protein ones, any of the above recipes can be quickly turned into chocolate by adding a couple of tablespoons of cocoa powder. But there is a more chocolate version of the filling, which is also often used by confectioners to smooth cakes for mastic - this is chocolate cream ganache.

This recipe is very easy to make at home.

To prepare it, you need to take:

• 105 g cream. oils (82% fat);
• 180 g dark chocolate;
• 75 g of heavy cream (from 30%).

Cooking:

1. Finely chop the chocolate with a knife, put it in a container of a suitable volume and pour over the cream. Send these products to a steam bath and heat until the chocolate is completely dissolved.
2. When the cream and chocolate become a smooth and shiny homogeneous liquid, they will need to be removed from the heat and cooled to 40 degrees. Then put in it and mix very soft butter.
3. Cover warm ganache with cling film in contact and put in the refrigerator for an hour or two. After the cream hardens and becomes dense, you can proceed to decorate the cake.

Protein-oil cream

The basis of this cream is a protein-custard, which is called Swiss meringue. The oil gives such stability that it can be used to create flowers and other decorations for baking, leveling cakes, including for fondant.

The proportions of butter and ingredients for the Swiss meringue will be as follows:

• 90 g raw hen egg whites (approximately 3 C1 egg whites);
• 200 g of granulated sugar;
• 250 g cream. oils.

How to cook:

1. Build a steam bath on the stove. Pour the whites into a dry and clean bowl of a suitable size and pour out all the sugar. Then set the container in the bath so that its bottom does not touch the water.
2. Proteins with sugar with continuous stirring (do not beat!) Warm up to 60 degrees and completely dissolve all sugar crystals.
3. Then beat the syrup into a fluffy and smooth airy meringue at medium speed of the mixer. Remove the prepared protein mass from the steam bath and beat until it cools completely.
4. The next stage of preparation is the addition of butter. It must first be softened and brought to 23-25 ​​degrees. While continuing to beat, the oil is introduced into the proteins in microscopic portions - no more than one teaspoon at a time. After the last spoonful of oil has been added, the protein-oil cream will be ready.

Option with cottage cheese

A stable butter cream with the addition of cottage cheese is ideal not only for layering or decorating cakes and cupcakes, but also for filling eclairs, profiteroles and puff pastry. It is important that the cottage cheese is not dry and not sour. The fatter this fermented milk product is, the better the result will be.

As part of the cream, cottage cheese will not lose its beneficial qualities.

For a serving of butter-curd cream you need to take:

• 300 g cream. oils;
• 300 g of powdered sugar;
• 500 g of tender fatty cottage cheese;
• vanilla or lemon zest for flavor.

Cooking steps:

1. Push the cottage cheese through a fine-mesh sieve. You can also beat it with an immersion blender. The task is to achieve the most homogeneous consistency so that the finished cream is smooth.
2. Beat soft butter with powdered sugar using a mixer at maximum speed. During whipping, you can add the selected flavor (zest or vanilla).
3. Next, without turning off the mixer, you need to combine both masses. Cottage cheese is added in small portions to whipped butter.

French Charlotte Recipe

"Charlotte" can be safely called a universal cream, it can be used to layer a biscuit cake, it is beautiful as part of the "Kyiv" cake. And the way this cream holds its shape makes it an ideal mass for creating creamy flowers and leveling the cake before covering with fondant.

The main components of the Charlotte cream are milk and egg syrup and whipped butter, the proportions of the ingredients for these components will be as follows:

• 300 g cream. oils with a fat content of 73.0%;
• 180 ml of milk;
• 1 selected egg of category C0 or C1;
• 240 g of granulated sugar;
• 3 g vanilla powder;
• 20-25 ml brandy optional.

Progress:

1. Remove the oil from the refrigerator so that by the time the syrup is added to it, it has approximately the same temperature as it - room temperature.
2. Grind the egg with sugar and vanilla, pour milk into the resulting mixture. Transfer the container with the mixture to the fire and bring to a boil with constant stirring. Then boil the syrup for 4-5 minutes until thickened.
3. The boiled syrup must be brought to room temperature. So that during this time a dense crust does not appear on the surface, it should be periodically mixed, or covered with cling film in contact.
4. Beat soft butter with a mixer. The mass should become whiter and more magnificent. Then, continuing to beat in small portions (no more than a tablespoon), add to the slightly cooled syrup. At the same stage, you can pour cognac. Cream for decorating the cake (and not only "Kyiv") is ready.

Recipes for cream and other confectionery decorations

buttercream for cake decoration

400 g

20 minutes

370 kcal

5 /5 (6 )

Knowing the different ways to decorate homemade cakes is just as important as baking a delicious cake. The simplest decoration that can be prepared using a minimum of ingredients and very little time is butter cream with condensed milk. I use this recipe very often, as it saves a lot of time, and the sweets are light and beautiful. I offer two versions of this cream, which you can easily prepare just by looking at its recipe.

Butter cream with condensed milk for cake decoration

I really liked this recipe for the reason that it is very easy to implement at home, and the components can be found in absolutely any store. To prepare the cream, you need a minimum of time and a small amount of inventory. Consider how to cook butter cream with condensed milk with your own hands.

1 tablespoon, 1 tall metal bowl (0.5 L), mixer with cream attachment, food coloring, vanillin.

Coloring and vanillin are not important ingredients of the cream and are added as desired.

Required Products

It only takes 2 ingredients to make a standard buttercream:

Choose butter with a fat content of at least 72.5%, quality butter with a fat content of 82% is ideal.

How to cook butter cream with condensed milk: a step by step recipe

Now let's talk about the butter cream recipe for decorating the cake. To make it easier to remember, let's break everything down into successive steps.

The main indicator of the quality of condensed milk is the percentage of fat, which should not be lower than 8.5% and not higher than 26.5%.

This completes the preparation of the cream, but it is worth making out a few points.

If the cream begins to delaminate (may happen if you beat for a very long time), it needs to be warmed up and beat again.

French Butter Cream

The French butter custard differs from the one above in that we will use more ingredients for cooking, but the cooking itself is not complicated. Such a decoration can be used not only for the “crown” of the cake, but also for impregnating cakes, so it can be considered a universal filler.

Inventory and kitchen appliances: tall plastic bowl (1L), measuring cup, mixer, small heavy-bottomed frying pan, silicone brush.

Required Products

• egg yolks (6 pcs.);
• water (100 ml);
• sugar (150 g);
• butter (360 g);
• vanillin (1 pack).

How to Make French Buttercream: Step by Step Recipe

Let's move on to the step-by-step preparation of French butter cream according to the recipe.

Do not stir the syrup.

Then increase the heat and continue to remove the bubbles with a cold brush. Cook the mixture for 4 minutes, then remove from the stove. Place the saucepan in a pot of cold water.

This completes the preparation of the cream, you can see the option of decorating the cake with French butter cream in the photo below.

It was in France that meringues, creams, caramel, jellies and biscuits first appeared, something without which modern cakes are impossible.

We figured out how to make butter cream for decorating a cake. Now consider the subtleties of preparation, so that you get a cream of the desired consistency and color.

Let's start with cream dyes. In fact, if you are impregnating cakes, then there is no point in adding dye. If you are going to decorate the crown with roses or make a colored inscription, then separately prepare a small part of the cream and, in the process of churning, add a little dye at the end. Firstly, too bright a color will look artificial; secondly, even natural dyes have a negative effect on the body.

To keep the cream in the desired consistency after applying to the cake, you should keep the sweet dish in the refrigerator and take it out only a few minutes before serving. Since room temperature can make the cream softer, your "crafts" on the crown of the cake may simply leak. This is especially true when the cream was initially slightly liquid.

What if there is no mixer on the farm? Buttercream custard for cake decorating can also be whipped with a whisk, but it will take a lot more time and effort. If you try hard, the result will be identical to the work of the mixer. Still, many cream recipes were invented long before the invention of the mixer.

Step 1: Knead the biscuit dough.

Before starting the dough, use an egg separator to carefully separate the whites from the yolks. Put the whites in the refrigerator, and pour half the sugar into the yolks and beat them with a mixer until white foam. Now take the whites and beat them in the same way in the foam. The dishes for this process should be clean and dry, without fat, and there should not be the slightest drop of yolk. When the whites are whipped into foam, add the remaining half of the sugar to them and continue to mix. It is necessary to work with a mixer until the egg whites with sugar form a dense foam that will stick with peaks. At the end, carefully mix the whites and yolks whipped with sugar, but not using a mixer, but making careful movements from top to bottom and from the center to the edges with a spatula.
Sift the flour through a sieve and add to the eggs. Mix everything until a homogeneous mass is formed. It is best to do this with a spatula, but especially impatient ones can use a mixer by selecting the minimum speed.

Step 2: bake biscuit cakes.

You need to put biscuit cakes to bake only in preheated until 180 degrees oven, so immediately set it to reach the desired temperature. In the meantime, prepare the form by greasing it with butter or crushing it with wheat flour. Pour the mass for biscuit cakes into the dishes prepared for baking and send to the oven for 25-30 minutes.
After the required time has passed, gently, not abruptly, open the oven and check the readiness of the biscuit with a toothpick, simply sticking it into the center, if it is wet at the exit, then you need to continue cooking, if it is dry, then carefully close the oven and turn it off. In the switched off oven, the biscuit must be allowed to stand for another 15 minutes then take out and cool at room temperature.

Step 3: prepare buttercream.

Shortly before you start making the buttercream, take the butter out of the fridge and let it sit at room temperature. It should become soft. Once this happens, place it in the mixer bowl and beat on medium speed for approx. 5-7 minutes. Then begin to gradually pour in the condensed milk in a thin stream, without stopping whisking. You need to stir the cream for a long time and, most likely, at first it will begin to exfoliate. Just be patient and keep mixing with the mixer until your cream is smooth and fluffy.

Step 4: form the cake.

Cut the cooled biscuit cake into several parts using a special thin knife. Cover the prepared flat dish with parchment paper so as not to stain it in the process of forming and decorating the cake. Lay the first cake on it and brush it on top with butter cream, then place the second cake on top and press lightly.


Continue stacking and brushing the cakes until you have none left. Lubricate the biscuit cake constructed in this way with butter cream on top and sides.


That's all, your dessert is ready, but, you see, it lacks something? And now you have a huge number of options for decorating it. You can sprinkle coke shavings or crumbs left over from cutting the cakes on top of the finished cake. But I suggest filling the pastry sleeve with oil cream and decorating the product with various patterns. Whatever you choose, after you're done, send the biscuit cake to cool on 2 hours, and then you can start serving it on the table.

Step 5: serve sponge cake with buttercream.

Serve the Buttercream Sponge Cake slightly chilled. Remove parchment paper from under it and place it in the middle of the table so that everyone can appreciate the appearance of the dessert you have prepared. But do not admire it for a long time, rather cut the cake into portioned pieces, arrange on saucers and serve with unsweetened tea.
Bon appetit!

To give your cake a more appetizing look, as well as diversify the flavor palette, sprinkle it on the sides and top with ground nuts, such as unsalted peanuts or almonds.

And in order to make your cake colorful, just add food coloring to the cream. You can make not only a one-color cake, but also a rainbow one!

Chocolate goes very well with this cake. You can simply lay out a few tiles on top for decoration or grind it on a grater, turning it into shavings and sprinkle the finished cake with it.

The most important thing in making a sponge cake at home is to bake the “correct” base. Ideally, it should not fall off or stick to your hands after baking. Through trial and error, I developed my (already repeatedly tested) homemade recipe for baking such a cake. How to bake a beautiful and tasty base for this delicious biscuit cake, I propose to learn by following my recommendations and a step-by-step recipe with a photo.

Products for biscuit dough:

• eggs (large) - 5 pcs.;
• starch - 1 table. lies. with a slide;
• vanillin - 1 package;
• sugar - 150 grams (or one glass of 200 ml.)
• flour - 150 grams (or one glass of 200 ml.)

• butter - 1 pack (200 grams);
• boiled condensed milk - 1 can (400-450 ml.)
• fruit marshmallow - 1 pc. (100g).

How to make sponge cake at home.

First we need to prepare the cake. To do this, you need to beat the eggs. You can do this in any way convenient for you: whisk, mixer, fork, blender, combine.

Then, in beaten eggs, we need to add sugar and vanillin. Continue beating the eggs until the sugar is completely dissolved.

After dissolving the sugar, we need to add starch, flour to the eggs and again mix everything well, but gently.

The dough for our biscuit cake should be medium in density.

Then, it is necessary to pour the finished biscuit dough into the prepared form.

And now, the most important point of the recipe is how to bake a biscuit. To bake a beautiful cake, I use a non-standard baking method. Before sending the form with the dough into the preheated oven, I cover it tightly with foil.

And in this form, I put the cake to bake first over medium heat for half an hour, and then, reduce the fire to a minimum and bake the cake for another 30 minutes. During baking, the oven must not be opened, the foil must not be removed from the mold until the end of baking.

After an hour, we take the form out of the oven and remove the foil. We check the readiness of the biscuit with a match, as you can see in the photo, the dough does not stick to it. Leave the biscuit to cool in the form.

In the meantime, let's take cream preparation for layering and decorating the cake.

I make homemade with condensed milk very simply.

I put a jar of condensed milk and a pack of butter in a deep container and mix the mixture well until smooth.

When the biscuit cake has completely cooled, we remove it from the mold. It is very easy to do this in split form. Then, with a long sharp knife, you need to cut the cake in half lengthwise.

We put the second part of the cake on top and spread the remaining oil-condensed cream on it.

To decorate this cake, I used fruit marshmallows, it gives the dish a pleasant sourness.

I just cut the marshmallow into slices and put it on the finished cake. You can decorate the cake according to your taste and mood.

Ready homemade biscuit cake should be put in the refrigerator for at least a couple of hours so that it is saturated with cream. The biscuit cake will be more delicious if the soaking time with cream is at least 24 hours.

Bon appetit everyone!