What cream to use for sponge cake. Buttercream on swiss meringue

Today we will get acquainted with delicious and simple recipes creams that are perfect for biscuit cakes and more. First, let's look at cream with sour cream and boiled condensed milk, which turns out to be very sweet with a slight sourness and is also suitable for honey or sour cream cakes. They can fill eclairs, nuts or baskets.

Sour cream with condensed milk for biscuit cake

Kitchen appliances and utensils: bowl, blender

Ingredients

Choosing the ingredients

• Take high-quality, expensive condensed milk, which contains only natural ingredients.
• During whipping, condensed milk and sour cream should be at the same temperature.
• Beat the mass for 5 minutes to get a thick, elastic mixture.
• Take sour cream high fat. If desired, you can first put it in gauze and leave to drain. Excess liquid will leave it, and you will get a very thick mass, which will be an excellent base for the cream.
• You can store it in the refrigerator for 5-7 days.

Step by step recipe

video recipe

And now let's watch a short video in which all the details of making a delicious cream.

And here is another easy and delicious recipe curd cream for sponge cake and not only. Thanks to the curd, the mass is very rich and thick. We all know about the benefits of cottage cheese, but not everyone likes to eat it just like that. But in their favorite delicacy, they will not only eat it, but also ask for more.

This also applies natural yogurt. This mass is not only tasty, but also low-calorie, which is important for those sweet lovers who watch their weight. Take this simple recipe to your culinary notebook and delight your loved ones with delicious desserts more often.

Cottage cheese and yogurt cream for biscuit cake

Cooking time: 10 minutes.
Servings: for 1 cake.
Calories: 139 kcal per 100 g of product.
Kitchen appliances and utensils: blender, deep bowl

Ingredients

Choosing the Right Ingredients

• Take natural yogurt, without additives and unsweetened. If you decide to take yogurt with some kind of filler, then use less sugar, otherwise the mass may turn out to be sugary-sweet.
• Cottage cheese use 9%. To prepare such mixtures, the fat content of cottage cheese should always be high.
• Cream is also required fat. They whip better and have rich taste, which will be perfectly combined with other ingredients of our product.

Step by step recipe

video recipe

And in this short video you will see all the details of creating a very tasty cream for sponge cake and more.

I present to you the recipe. chocolate cream for the biscuit cake. It is prepared very simply and consists of two ingredients, but at the same time it turns out to be unusually tender and tasty.

I myself was looking for such a recipe for a long time, and when my sister told me and I cooked it, my joy knew no bounds, because it was exactly what I was looking for. Now, when I need such a product, I only use these two ingredients to make it.

Chocolate Cream Cake

Cooking time: 15 minutes.
Servings: for 1 cake.
Calories: 337 kcal per 100 g of product.
Kitchen appliances and utensils: mixer, heavy-bottomed saucepan, hob.

Ingredients

Interesting Facts: The history of the appearance of such a cream is quite interesting. In France, a confectioner accidentally spilled cream in hot chocolate, and for this act, the boss called him the offensive word "ganache", which means "blockhead" in translation. But after tasting the resulting mixture, the chef was pleasantly surprised, because it turned out to be very tasty and quickly solidified. And so a recipe for a delicious cream appeared, which at that time sold out so quickly that they did not even have time to come up with a name for it. That's why we still call it "ganache".

Step by step recipe

For this product, you need to use the ingredients in a 1: 1 ratio.

video recipe

Dear readers, let's watch a short video that shows in detail the entire process of making chocolate buttercream for sponge cake.

We often use lemon cream for a biscuit cake, the recipe of which came to us from the UK. Initially, such a dish was prepared instead of jam and served with any flour products. Now it is widely used in cooking, adding to various desserts.

In its composition, it turns out to be unusual due to lemon peel And sweet and sour taste. It is also very light, low-calorie and does not weigh down desserts, which is a huge plus. Let's take a closer look at the whole process of its preparation together with you.

lemon cream

Cooking time: 20 minutes.
Servings: for 1 cake.
Calories: 177 kcal per 100 g of product.
Kitchen appliances and utensils: saucepan, citrus juicer, hob.

Ingredients

Step by step recipe

video recipe

Dear cooks, I hope you are already cooking a delicious cake with one of the creams that I suggested to you. Write in the comments if you liked the resulting dish. If you have any suggestions or additions to the recipes, write to me, your opinion is very important to me. And now I wish you success and bon appetit!

• 400 ml banana juice (from a tetra pack)
• 6 layers of gelatin
• 100 gr. honey
• 50 gr. butter
• a few drops of rum essence
• 400 ml vegetable cream
• 1p. vanillin
• 50 gr. Sahara

Heat the juice with butter, bring honey to a boil. Remove from heat, add rum and soaked gelatin, chill in refrigerator until cold. Whip cream with sugar and vanilla. Connect both masses.
I layer the cakes with cream and put banana slices in it, everyone thinks that bananas give such a taste.

1 plate of gelatin = 4g. Sprinkle bananas before laying in cream lemon juice.

Protein Custard

• 4 squirrels
• 70 ml water
• 200 gr. sugar

Boil syrup from water and sugar, stirring constantly.
Check the syrup for readiness so that if you drop a drop on a plate and touch the drop with a dry finger (gently hot) or with a dry spoon and slowly raise your finger from the drop, a "thread" from the syrup should be pulled behind your finger, then the syrup is ready. The main thing is to learn how to cook it correctly, if you do not cook the cream it will be liquid, if you digest it, it will be sugared.
While boiling the syrup, at the very beginning, carefully remove all the sugar from the sides.
At the same time, beat the whites, start beating at a low speed for 1 minute, then increase the speed to maximum and beat until a strong foam, add 1 tsp. powdered sugar and beat for a few more minutes.
The syrup and proteins should be ready at the same time.
Then, in a thin stream, introduce the syrup into the proteins, constantly beating at medium speed, after the syrup has been introduced, increase the speed to maximum and beat for another 10 minutes.
For 4-5 min. until the end of whipping, add dry lime. acid on the tip of a knife.

It is important when cooking the syrup to do it with dry hands, in order to avoid getting drops of water into the syrup.

Custard coffee cream

• 300g butter,
• 2/3 glass of milk,
• 1,5 cups of sugar,
• 4 yolks left over from the meringue
• 1 teaspoon instant coffee

Yolks, grind with sugar, stir in 1/3 cup of milk and put on water bath or very small fire.
Bring the remaining 1/3 cup of milk to a boil and stir in the instant coffee.
Pour coffee with milk into the egg mass starting to boil and cook until thickened with constant stirring.
Cool the mass and beat with butter at room temperature.

Custard for Napoleon

For 1 liter of milk

• 8 yolks
• 1 cup of sugar
• 3-4 table. spoons of flour
• essences at will (I have vanilla) a few drops.

Mix the yolks with sugar until smooth, pour in part of the milk and add the flour with a whisk, mix until smooth and, stirring, pour in the rest of the milk. We put the saucepan on the smallest fire and, stirring so that it does not burn. bring the cream to a boil.
Never boil!!!

Custard on egg yolks with cherries

• 500 ml milk
• 5 yolks
• 3/4 cup sugar
• 1-2 tsp vanilla extract
• 2 tbsp potato flour(starch)
• 1 tbsp wheat flour
• 300 g butter or margarine
• 3 tbsp cocoa powder
• 1 can of canned cherries (400 grams without water), drain the juice and set aside

In a saucepan, beat milk with yolks and sugar with a whisk, add vanilla, flour and mix well with a whisk. To put on medium fire and constantly stirring bring to a boil. Continuing to stir, cook until thickened. Cool the resulting pudding.
Beat the butter with a mixer until fluffy. Add chilled pudding and cocoa, one tablespoon at a time. At the very end, add the cherry and mix so that the cherry breaks slightly.

Custard on eggs with corn starch

• 2 glasses of milk
• 2 tbsp cornstarch
• 0.5 tbsp sugar
• 2 yolks
• vanilla

Dilute corn starch in 0.5 tbsp of cold milk and mix with sugar, yolks and vanilla.
Put 1.5 tbsp of milk in a small saucepan on the fire and bring to a boil.
Pour the mixture into the hot milk and stir constantly over medium heat until the cream thickens. Do not boil!
Cool at low speed in a mixer.

Custard with egg

• 200 g butter
• 1 egg
• 1.5 st. milk
• 1 st. Sahara
• 1 pack vanilla sugar
• 1 tsp potato flour
• 1 tsp flour

Potato and wheat flour mix in a mug, gradually dilute 0.5 tbsp. cold milk so that there are no lumps and pour the mixture into 1 tbsp. boiling milk, stirring, let the mass boil. Cool, stirring constantly so that a film does not form. Grind the butter with sugar and egg and, gradually adding a tablespoon, rub the cooled milk mass, adding vanilla sugar. Put the cream in the refrigerator.

Custard without egg

• 1/2 cup sugar (1 cup=250 ml)
• 1 glass of milk
• 1/4 cup flour
• vanilla
• 125 g butter or margarine

Mix sugar with flour and vanilla. Dilute with milk so that there are no lumps and cook, stirring, until thick and puffy. We cool.
Beat the butter well with a mixer until peaks and gradually, continuing to beat, add the custard in a spoon. Ready cream put in the refrigerator.

Sea buckthorn custard

• 2 tbsp flour
• ~4 tbsp Sahara
• 2 eggs
• 300 ml. sea ​​buckthorn juice, diluted with water 1:1
• a piece of butter (~ 30 g)

Mix sugar with flour, add eggs, mix well (preferably with a blender), pour sea ​​buckthorn juice, stir. While stirring, bring to a boil. Remove from heat, add oil, stir until it dissolves. The cream should be very sweet.
Well suited for box cakes (the lid is cut off from the biscuit, the contents are mixed with cream). In general, the original uses Orange juice, but I tried to shift it to the local way - it turned out delicious.

Custard with condensed milk

• 1 can of condensed milk (boil 50 minutes to three and a half hours if desired)
• 200 g butter
• 1/2 cup milk
• 1 st. l. with a large slide of flour or starch
• 1 yolk

For cream. Or beat condensed milk with butter according to the first option.
Or mix flour (starch), yolk and a little milk until a homogeneous gruel. Boil the rest of the milk, combine with the rest, put on a small fire and stir until boiling and thickening. Then cool (you can just beat with a mixer, it will cool down instantly) and then beat with butter and condensed milk.

Mirror chocolate icing

Mirror chocolate filling it is possible to receive and without hl.syropa or honey. I don’t have proportions, always by eye. The trick is not to take milk, cream or water as a base, but sour cream. Sour cream + sugar + cocoa + chocolate - stirring, bring to a boil and boil for a couple of minutes. amazingly shiny and delicious fudge for the cake.

Mirror chocolate icing for cake coating

• 200g chocolate
• 1/3 st. cream
• 1/4 st. water
• 2 tbsp liquid glucose syrup

Combine cream, water and glucose in a saucepan, bring to a boil and pour chopped chocolate into a saucepan. stir until the chocolate is completely dissolved and lightly beat with a mixer or whisk until you get smooth glaze. fill the surface of the cake. The glaze has a mirror finish and a soft texture.

Yogurt-banana-chocolate cream

Whip 100 g of cream, add 100 g of banana yogurt, carefully add the melted chocolate bar without ceasing to beat. Grind the banana in a blender and also gently add to the cream. The cream is very stable and tasty.

Yogurt cream soufflé

15 g gelatin pour 50 ml cold water and leave for 30 minutes, then heat in a water bath until the gelatin dissolves. Whip 600 ml of chilled cream to soft peaks, take 3-4 tablespoons of cream and mix with gelatin, pour gelatin mass cream and beat until stiff peaks. Mix 500 ml of chilled 2.5% yogurt with whipped cream with a spoon or whisk.

Caramel or caramel sauce

• 1 1/2 tbsp. Sahara
• 1/3 st. water
• 1 tsp lemon juice
• 2/3 st. cream
• 2 tbsp sl. oils

In a saucepan, mix sugar with water and lemon juice.
Boil. Cook over medium heat for about 10 minutes, brushing the sides of the saucepan with a damp brush to prevent crystals from forming. As soon as the syrup changes color to dark brown, remove from heat and, stirring with a whisk, add cream (carefully, hot syrup when adding cold cream, it may splash over the edge of the dish). Intervene butter and cool to room temperature. The finished caramel will taste like soft toffees. It can be stored in the refrigerator in a sealed container for about 1 week. Before use, warm up slightly, because. she freezes.

caramel cream

• 350-400g butter
• 1 can of boiled condensed milk
• 700g caramel pudding or substitute: vanilla pudding with caramel syrup.

Caramel syrup: 0.5 tbsp of sugar and a little water just to moisten the sugar melt in a saucepan until golden caramel color is obtained and let it simmer for 5 minutes. Take 1/2 of the syrup and mix with the same amount of hot milk, cool.
Cook the vanilla pudding according to the instructions and beat it with caramel syrup in such a proportion that the output of caramel pudding is about 700g.

The remaining caramel syrup can be soaked in cakes.

Cream for eclairs

Rub egg yolks (4 pcs.) With sugar (3-4 tablespoons) until it is completely dissolved, add flour (1.5 tablespoons) and starch (1.5 tablespoons), beat well until smooth.
Bring milk (1 cup) to a boil and carefully pour in egg mixture, stirring constantly. Boil 2-3 minutes.
Then mix with vanilla sugar (3 teaspoons), mix well, cover with plastic wrap and let cool for 1-2 hours.
Add whipped cream (1 cup) to the cooled cream and whisk again. If you add Art. a spoonful of cocoa, you get chocolate cream.

Cream of cream

• 2 tbsp. cream
• 2 tbsp Sahara
• 1 tsp vanillin
• 2 plates of gelatin (1 plate 3 gr)

Beat 1 3/4 tbsp. cream with sugar and vanilla to soft peaks. Soak the gelatine sheets in cold water for 3 minutes. Heat up 1/4 tbsp. cream until hot (not boiling), squeeze out the soaked gelatin, and stir it in hot cream until completely dissolved. Cool to room temperature and, whisking at low speed, pour into the bulk of the cream. Increase mixer speed and beat until stiff peaks form (this may take a few seconds, depending on the power of the mixer).

If you need cream for a layer of cake, then to initial quantity ingredients add 1 tbsp. sour cream.

Cream of cream and sour cream

(cream yield is large, if you need less, reduce the number of products by half).

• 450 ml cream
• 600-700 gr sour cream
• 1/2 cup sugar
• 1 tbsp vanilla or cognac

Beat everything, add vanilla or cognac at the end.

Cream of cream with raspberries

• 1 3/4 cups plus 2 tbsp. chilled whipping cream
• 3 tbsp powdered sugar
• 2 tsp raspberry brandy (optional)
• 3/4 tsp vanilla extract
• 2 cups fresh raspberries (can be frozen...thaw, drain)

Cream "Kanashe"

400 g chocolate, 200 g cream, 2 tbsp. honey, 80 g butter, a little rum.

Bring the cream to a boil and remove from heat, add the chocolate pieces and honey, stir with a whisk until the chocolate is completely dissolved. Cool down while stirring. Beat the softened butter until light and increase in volume. Beat the chocolate-creamy mass, combine with butter. Slowly stir in the rum cream. The rum should be the same temperature as the cream. Half of the cream can be replaced with milk.

Butter cream with condensed milk and cocoa

Put 200 g of soft (do not melt !!!) butter in a saucepan. Pour 4 tablespoons of cocoa there, mix with butter. Then pour in 1 can of condensed milk (not boiled, regular). Stir, get a brown mass. Now take a mixer and beat our cream. Readiness criterion - the color becomes light brown, like cocoa with milk.

Cream mousse

• 175 ml milk
• 2 tbsp. l. starch
• 1 egg
• 1/4 st. Sahara
• 1 sachet of gelatin (15 g)
• 1 tsp vanillin
• 50 g chocolate
• 1 tbsp cocoa powder
• 1.5 st. cream

For the filling, cook the custard. When cool, add vanilla, melted chocolate and cocoa. Beat until smooth and gently fold in the whipped cream.

Cream based on semolina

• 750 ml milk
• 7 tbsp semolina
• 200 gr butter
• 125 gr margarine
• 3/4 cup sugar
• juice from 2 lemons

Bring milk to a boil in a saucepan, add sugar and stir. Pour into boiling milk semolina and continuously stirring to cook until thickened for several minutes. Remove from fire and cool.
Beat butter and margarine with a mixer. Continuing to beat, gradually add semolina and lemon juice.

Creamy mass with colorful jelly

• 4 packs of jelly different colors and taste (strawberry, orange, red currant, lemon)
• 250 ml 33% whipping cream
• 250 ml thick sour cream or 500 ml. 30% sour cream

Prepare the jelly according to the instructions, but with less liquid than indicated.
You should end up with a fairly thick consistency.
Place in refrigerator to cool.
Whip cream and sour cream, and gradually add strawberry jelly, which barely seized, that is, did not have time to harden. The cream will turn into a delicate, pink color.
Frozen jelly (the other three), cut into cubes, mix together, and then gently mix into the sour cream mass.
Spread the cream on the prepared biscuit and refrigerate until set.

Cream with lemon based on semolina

Cook semolina porridge from 2 cups of milk and 3 tablespoons of semolina. Cool down.
Grind 200 grams of butter with 1 cup of sugar.
Grate 1.5-2 lemons along with the peel and add to the cooled porridge.
Put some butter and sugar there.
Whip the cream and refrigerate for 20-30 minutes.
Then, with a layer of 1.5-2 cm, grease all layers of the cake, alternating dark and light cakes.

Cream sour cream

a glass of sour cream + half a glass of sugar beat + 100 grams of softened butter ... beat again ..

Curd-yoghurt cream

Fat-free cottage cheese "quark" (or creamy in briquettes), if too thick then add a little fat-free yogurt(kefir). Sugar to taste, as well as flavoring (you can take sugar with the smell of caramel). Beat it for about 10 minutes.

Cream "Tofi"

• 2/3 cup heavy cream
• 0.5 cans of boiled (3 hours) condensed milk
• 150 g chocolate

Boil the cream, add condensed milk, boil, stirring, for 2-3 minutes until smooth. Pour the chopped chocolate with the mixture, stir until the chocolate dissolves, cool in the refrigerator, beat with a mixer.

Cream Charlotte

• 250 g butter
• 0.5 cup fresh milk
• 1 cup of sugar
• 1 egg

Vanillin or liqueur, cognac to taste
Grind the egg with sugar, add milk, stirring constantly, bring to a boil, but do not boil. Cool to room temperature. The oil should warm up to room temperature. Beat the butter until foamy, continuing to beat, gradually add the cooled mixture. Aromatize the cream with liqueur, vanillin, cognac, etc. You can add cocoa, coffee, nuts.

Butter cream on proteins

The output of the cream is approximately 1200 gr.
Heat 8 proteins and 450 g of sugar over low heat, stir (preferably in a water bath), add salt, a pinch, and make sure that it does not burn, stir! Once the sugar has dissolved, remove from heat and set aside to cool.
at this time, beat the butter 600 gr with a mixer until creamy. Once the whites with sugar have cooled, beat them to dense peaks,
and add whipped butter to them while they are whipping, the mass will increase by about 3 times.
Still, whip the cream until it starts to shine. And then use this cream as you wish, and it transfers the paint, both dry and liquid, and heat, into general cream for all occasions!

And the same cream with slight changes in proportions

Mix 4 proteins with 220 g of powdered sugar and put in a water bath until the sugar powder dissolves, remove from the bath and beat with a mixer for 5-6 minutes - you get a fluffy white mass, cut 330 g of butter at room temperature into 10 pieces and continuing to beat, add 1 piece each , at first the cream will be watery, but after the last piece it will begin to thicken, you can put a cup of cream in a container with cold water while whipping.
The cream is good for a layer of biscuits, and for decorations and for mastic.
My notes: if the oil is yellow color- the cream will have a slightly yellowish tint, if the oil is white - the cream will be snow-white.

Butter chocolate cream

• 2 cups heavy (>30%) cream (0.5 l.)
• 250 g baking chocolate

Heat the cream almost to a boil, pour over the chopped chocolate, stir until completely dissolved. Cool and refrigerate overnight. Whisk into a fluffy creamy mass.

Curd-sour cream

Recently I "invented" an excellent cream - delicious, keeps its shape well, does not flow. Any curd(I take vanilla) knead and stir with sour cream (in such proportions to get the consistency of a cream). I did it for pancakes, so I added a pear cut into cubes, I think it will also work for a layer of cake, but of course you don’t need to add anything for decoration.

truffle cream

• 450 g chocolate
• 750 ml cream

Chop chocolate finely. Heat almost to a boil 250 ml of cream and pour over chocolate, mix until a homogeneous smooth mass (ganache) is obtained. Refrigerate 10-15 min. Whip the remaining 500 ml of cream to soft peaks and gently fold into the chocolate mixture in 3 additions.

Chocolate icing for cake

• 2 tbsp sugar
• 1. tbsp butter
• 1 tbsp sour cream
• 2 tsp. cocoa.

Mix, boil, cool slightly and pour over the cake.

chocolate cream

300 g chocolate
1 st. Cream

Bring the cream almost to a boil and pour over the finely chopped chocolate. Cool, lightly beat with a mixer.

chocolate cream

• 150 g dark chocolate
• 2 tbsp. Cream

It is better to start cooking it the day before assembling the cake. Bring the cream almost to a boil and pour over the chopped chocolate. Chill in the fridge for a few hours (even better overnight). On the day of assembling the cake, beat the cream to stiff peaks.

Chocolate mousse

1. 4 small egg yolks
2. 80 ml syrup (from 25 g sugar and 25 ml water)
3. 200 g chocolate
4. 300 ml whipping cream

cook chocolate mousse. Whisk the yolks. Bring sugar and water to 120 gr. C, pour into the yolks and continue beating until cool. Melt the chocolate and, stirring, pour into the yolk mixture. Whip the cream and fold into the chocolate mixture. Cool down.

chocolate cream

500ml cream + 400g chocolate (I take porous milk with tiramisu flavor, the taste is excellent)

Impregnation

Impregnation for biscuit lemon

• 2 tbsp. boiling water
• squeeze juice of 1 lemon
• 2 tbsp Sahara
• 1 bottle of essence, can be lemon

Stir until sugar dissolves. Cool down.

Impregnation cognac-cherry

Pour into a cup about 1/3 of cherry juice, add 1-2 tbsp. sugar, 3-4 tbsp. cognac and add water so that the total amount of impregnation was about 1 cup. I calculated the amount of impregnation for a multi-story layer, if you are making one cake, half a portion may be enough for you.

Here are some tips to help you cook caramel.

*Caramel, like chocolate, requires patience and some necessary conditions.
First, do not try to cook it in a regular saucepan. The dishes must be stainless and always with a thick bottom (for uniform heating, otherwise the temperature of the sugar will rise faster than it dissolves, which will lead to the formation of these same crystals, which will no longer get rid of).

Secondly, everything should take place over medium heat with stirring only until it boils. After that, you can't interfere. It is only necessary to moisten the sides of the saucepan with water.
It generally takes 7-10 minutes to boil the caramel, again, it depends on your stove. If it takes you longer to bring the syrup to a caramel color, don't panic, let it cook.
And most importantly, be very careful (so as not to burn yourself) when adding cream (required at room temperature), because. the mass begins to boil very actively.

*Stir the caramel only in one direction!!! Now, if they began to interfere clockwise, then continue to interfere until the end. And the cream should be at room temperature.

What cream is better to make grass, basket, wool, rose

I like ganache 1:1 (cool before decorating), protein-oil cream, work with it right away.
Vegetable cream + condensed milk. For 200 g of cream, 150 g of condensed milk. Add condensed milk when the cream is whipped into a strong foam. The cream is elastic, easily deposited and does not crack. IN pastry bag apply little by little, the rest can be kept in the refrigerator, gradually applying from there. Possible with room temperature during decoration, keep the cream, provided that the apartment is not hot.

Biscuit cakes are the ideal raw material for making homemade cake. They are baked quickly and easily, and they turn out very soft, fluffy and tasty.

About what ingredients biscuit cakes are prepared from, we will tell in the presented article. From it you will also learn about what such a cake base is impregnated with, what creams it is lubricated with and how the dessert is formed.

Biscuit cakes: step by step recipe

There are many options for how to bake lush and soft biscuit at home. A variety of products can be used for this. However, one ingredient in it always remains the same. This chicken eggs. It is they who contribute to the production of tasty and lush cakes.

To make a standard cake, you may need 4-5 eggs. In addition to them, other products are added to the dough. Which ones, we will tell right now.

So, in order to bake lush and soft biscuit cakes at home, you need to prepare:

• fat sour cream - about 200 g;
• large chicken eggs - 5 pcs.;
• soda quenched with table vinegar - an incomplete dessert spoon;
• white sugar - about 260 g;
• sunflower oil - 10 ml (for lubrication of the form);
• light flour - about 300 g

Knead the dough

The presented recipe for biscuit cake cake is considered a classic. It does not require the purchase of expensive products, and also does not take much time.

To knead the dough, chicken eggs are separated in advance into proteins and yolks. The yolks are thoroughly ground together with sugar (white), and then sour cream is added to them. Bye sweet product dissolves, proceed to the processing of proteins. They are pre-cooled and then whipped into a very strong foam. Subsequently, it is laid out to the yolks and again thoroughly mixed.

Soda, quenched with table vinegar, and light flour are added to the resulting mass. All ingredients are well mixed with a spoon and immediately proceed to heat treatment.

Baking products in the oven

Biscuit cakes, the photos of which are presented in this article, are baked quite quickly. To do this, take a deep detachable form and lubricate it sunflower oil. Then all the biscuit dough is placed in the dishes and immediately sent to the oven.

At a temperature of 198-200 degrees, the product is baked for a whole hour. After the specified time, the cake should increase in size, become fluffy, ruddy and soft.

The readiness of the biscuit can be checked as follows: a toothpick or a match is stuck into the thickness of the product. If nothing is stuck on the object ( raw dough), then the cake can be safely removed. Otherwise, it must be left in the oven for some more time.

Cutting the biscuit

Of course, biscuit cakes can be baked separately in the oven. However, we suggest putting all the dough into the mold at once.

After the product is ready, it is removed from the dish, placed on a flat surface and cooled. In the future, the biscuit is cut into several cakes 1.5 centimeters thick. To do this, use a large kitchen knife.

By the way, if the edges of the product turned out to be uneven, then they should also be cut off. To do this, put a plate of the appropriate diameter (slightly smaller than the cake) on the biscuit and cut off unnecessary parts.

In the event that you decide to bake the cakes separately, then the dough must be divided into several equal parts(4 or 5). They are alternately laid out in a greased form and baked for about 40 minutes.

The disadvantage of this method is that it takes a lot of time. In addition, baked cakes can turn out different, which will make the cake uneven and not very beautiful.

Other ways to cook cakes

Now you know how classic biscuit cakes are made. The recipe presented above is the most popular among housewives. However, it should be noted that there are other ways to prepare such a product. For example, some cooks additionally add condensed milk to the dough. Also, a biscuit is often made on kefir or yogurt. In addition, instead of slaked soda baking powder can be added to the dough.

If you decide to do original dessert, then we recommend preparing the base using candied fruits, nuts, citrus peel. Often the recipe for a biscuit cake cake includes a component such as cocoa. With it you will get very tasty chocolate treat, especially if you use the appropriate cream.

Making a sweet treat

How to soak biscuit cakes? This question is often asked by those housewives who want to get the most juicy and tender cake.

There are many options here. However, the most popular among culinary specialists is ordinary syrup. To prepare it, we need:

• boiled water - 2 cups;
• large white sugar - 5 large spoons.

Cooking process

To prepare sugar syrup, you just need to combine both of the mentioned components and boil them over a fire for about 6 minutes. The cakes are thoroughly impregnated with the resulting liquid, and then they are used for their intended purpose.

By the way, if you decide in advance to use sweet syrup, then it is recommended to add a little less sugar to the dough. Otherwise, the dessert may turn out cloying.

Other types of impregnations

Now you know how to soak biscuit cakes. However, it should be noted that sugar syrup is not the only way to get juicy and delicate cake. So, some cooks use store-bought liquor diluted with water as an impregnation. With it, the dessert acquires a special aroma and taste.

If you decide to make strawberry, cherry or raspberry cake, then it is recommended to soak the biscuit with syrup taken from the corresponding jam. If it is too thick and contains a lot of berries, then it must be filtered and diluted. the right amount boiling water.

Step-by-step recipe for a cake from ready-made biscuit cakes

Nowadays, it is easier to buy a cake in a store than to bake it yourself. However, no purchased dessert can be compared with homemade. Therefore, we recommend preparing such a delicacy only with my own hands.

In the event that for one reason or another you cannot bake a lush and delicious biscuit, then you can buy it at any time in the nearest store.

Of course, ready-made biscuit cakes are different from self-made ones. However, they can also be made delicious and beautiful cake which will surely be appreciated by all members of your family.

So, the recipe for a cake from ready-made biscuit cakes requires application:

• unboiled condensed milk - 1 standard can;
• high-fat butter - 170 g;
• ready-made cakes (chocolate or light) - 1 pack;
• Yubileiny cookies, chopped roasted nuts or cocoa - use at your discretion (to decorate the dessert).

Making delicious cream

A cake made from ready-made biscuit cakes is made very quickly. Therefore, most housewives prefer to purchase such products in a store rather than bake them on their own. Moreover, the main advantage purchased cakes is that with the help of them the dessert always turns out even and surprisingly beautiful.

But before you form a cake from ready-made biscuit cakes, you still have to work a little. After all, condensed cream is not yet sold in supermarkets. For its preparation, high-fat butter is left at room temperature for several hours. Then soft cooking oil is laid out in a deep bowl and beaten with a mixer at the highest speed. In the process of such processing, condensed milk is gradually poured into the oil. After a few minutes, a very fluffy and high-calorie cream is obtained.

How to form correctly?

The cake recipe in question from ready-made biscuit cakes requires the use of a large cake maker. We will need it not only in order to beautifully serve dessert to guests, but also in order to form it.

Thus, one of the ready-made cakes is laid out on the prepared cake dish, and then soaked with syrup (if desired) and smeared with condensed cream. Then lay out the second biscuit and do with it in exactly the same way.

After all the cakes are used up, the formed cake is completely smeared with the rest of the cream (including the side parts) and they start decorating it.

Decorate dessert

Homemade cakes can be decorated with different products. Someone uses ordinary cocoa powder for this, and someone rubs dark chocolate. Also beautiful and tasty is a dessert sprinkled with chopped roasted nuts or shortbread crumbs.

Bring to the dinner table

As mentioned above, recipes with ready-made biscuit cakes are very popular among housewives. And there is nothing surprising in this. After all, such a cake is made in just 60 minutes.

After homemade dessert will be formed and decorated properly, it is immediately sent to the refrigerator. During the stay of baking in the cold for several hours, impregnation for biscuit cakes will do its job, and you will definitely get a juicy and most tender delicacy.

As time passes ready dessert removed from the refrigerator and served to the table. After the guests appreciate the culinary skills of the hostess, the dessert is cut into portioned pieces, distribute them on beautiful saucers and present them to friends along with a cup of hot tea.

Making sour cream

We talked about how thickened cream for biscuit cakes is made above. However, there are other ways to prepare such a delicacy.

If you do not use impregnation for biscuit cakes, then the cream for them should not be made too thick. Otherwise, you will get a dry and not very tasty cake. The ideal option for such a dessert, sour cream will serve. To make it at home, we need:

• high-fat sour cream - about 500 g;
• granulated sugar - about 200 g.

Cooking method

As in previous recipe, for cooking homemade cream you need some free time. High-fat sour cream is placed in a deep bowl, and then beaten strongly using a mixer. Having received a lush milk mass, granulated sugar is gradually poured into it. If desired, it can be replaced with regular powdered sugar.

Continuing to beat the ingredients for some more time, they get a very light and air cream, which is immediately used for its intended purpose.

Formation process

It doesn’t matter what cream for biscuit cakes you have taken. In any case, it should be used in exactly the same way as it was presented in the previous recipe. sour cream evenly applied to all cakes, which in turn are laid out in a pile.

Having formed a dessert, it is also covered with a sweet milk mass, and then decorated using berries, fruits, chocolate, whipped cream in spray cans and more.

Cooking curd cream

We talked about how sponge cake cakes are made above. If, along with sour cream and eggs, it was added to the dough a small amount of cottage cheese, then it is more expedient to make a cream with the addition of the same dairy product. So you get a more tasty and nutritious dessert that children will especially like.

Cottage cheese cream is very often used by culinary specialists to make homemade cake. It is considered not only the simplest, but also the lowest calorie.

For his fast food we will need:

• cottage cheese of low fat content - about 400 g;
• thick cream 30% - about 250 ml;
• vanillin - apply to taste;
• fine sugar - add to taste.

How to cook?

If you purchased coarse-grained cottage cheese, then it is recommended to grind it through a sieve beforehand. Only in this case you will get the most tender and tasty dessert.

After you have a homogeneous curd mass, it is placed in a deep container, and then whipped with a blender at high speed. During this mixing, dairy product gradually add granulated sugar, heavy cream and vanillin.

All ingredients are whisked until quite thick and lush mass. After tasting it, you can additionally add powdered sugar or any other ingredients (for example, zest, nuts, cocoa, etc.) to it.

How to form?

Forming a biscuit cake with curd cream is easy and simple. But due to the fact that such a delicacy turns out to be too thick, it is not able to make the cakes juicy. Therefore, before applying it, the biscuits must be impregnated with some kind of impregnation. To do this, it is good to use sugar syrup or a solution made from liquor.

Using cottage cheese cream for a cake, you will make not only a very beautiful and voluminous, but also a tasty and healthy dessert.

Making delicious chocolate cream

Biscuit cake layers are a universal raw material. It is suitable for any creams, including custard, butter, oil, protein, etc.

If you decide to do chocolate dessert, then we recommend lubricating the cakes with chocolate cream. So you get a very beautiful dark product with a pronounced characteristic aroma and taste.

So, to make chocolate cream at home, we need:

• egg yolk- from one large egg;
• cold water - 1 large spoon;
• condensed milk - about 120 g;
• softened butter - about 200 g;
• cocoa - 3 large spoons.

Cooking chocolate treat

There is nothing complicated in making chocolate cream. To do this, take 1 egg yolk, add to it big spoon cold water and mix well. Then condensed milk is added to the ingredients. Also, in a separate bowl, beat softened butter strongly.

After the described steps, all the ingredients are combined and continue to stir. Adding to dishes required amount cocoa powder, cream is whipped until a thick and lush mass of dark color is obtained.

If you decide to use this cream recipe to form the cake, then the cakes should be soaked in syrup. Otherwise, the dessert will turn out dry.

The only disadvantage of chocolate cream with condensed milk is its high calorie content.

Summing up

Using the materials of the presented article, you can not only bake lush biscuit cakes on your own, but also make impregnation, as well as cream for the cake.

If you do not have time to knead the dough with your own hands, and then subject it to heat treatment, then we recommend using already ready-made cakes, which are sold in almost every store. How exactly to use them, as well as to form homemade desserts from them, was also described in this article.

The right biscuit cream will turn home cake into a real confectionery masterpiece and will make a sweet feast simply unforgettable. Due to the presence of many variations of the recipe, each time you can prepare a dessert addition in a new way, getting a completely different taste and visual result.

How to make biscuit cream?

To make a sponge cake cream simple and tasty, you do not need to have high knowledge in cooking or confectionery art. The main thing is to take care of the availability of the necessary components and follow the requirements of the selected recipe. The following are the main points to consider when performing any of them:

1. The finished biscuit cream should be moderately thick and keep its shape perfectly.
2. To make the texture of the delicacy airy and delicate, it is often whipped with a mixer or whisk.
3. Any biscuit impregnation cream can be filled with the desired flavor by adding a flavor of your choice.

Classic Biscuit Custard - Recipe

One of the lightest, most delicate and unobtrusive is custard in milk for a biscuit. It perfectly moisturizes and impregnates the cakes, giving the dessert amazing taste. The resulting sweetness can also be used to fill eclairs, a variety of pastries and impregnation of other (non-biscuit) cakes.

Ingredients:

• whole milk - 1 l;
• granulated sugar - 300 g;
• selected eggs - 4 pcs.;
• wheat flour - 120 g;
• butter - 20 g;
• vanilla sugar - 10 g.

Cooking

1. Milk is heated to a boil, dissolving all the sugar in it.
2. Eggs are stirred with a whisk or a mixer with flour.
3. Pour a couple of ladles of milk into the egg mixture, stir and pour into a common container.
4. Heat the contents with continuous stirring until thickened.
5. Butter is mixed in, the biscuit cream is transferred to a bowl, vanilla sugar is added, mixed again and allowed to cool under the film.

Sour cream for biscuit

Cream for sour cream biscuit has a pleasant sourness, which softens the sweetness of the dessert, and creamy taste, appropriately harmonizing with this kind of pastries. Necessary condition to get the right texture of the treat - thick sour cream fat content over 25%. If necessary, the product is weighed in gauze over a bowl to get rid of excess moisture.

Ingredients:

• thick sour cream - 1 l;
• powdered sugar- 2 glasses;
• vanilla.

Cooking

1. Chilled sour cream is whipped with a mixer for at least 10 minutes.
2. Then, while continuing to beat, pour in portions of powdered sugar, vanilla is introduced.
3. The finished cream is allowed to stand in the refrigerator for a while and is used for its intended purpose.

Curd cream for biscuit

The easiest biscuit cream made by next recipe, suitable for decorating products with pieces of fruit, dried fruits or berries. As a basis in this case cottage cheese is used, which is first ground through a fine sieve or pierced with a blender until the grains disappear and acquire a delicate and soft texture.

Ingredients:

• cottage cheese - 400 g;
• powdered sugar - 1 cup;
• butter - 200 g;
• flavoring.

Cooking

1. Prepare cottage cheese, achieving uniformity.
2. Soft butter is beaten with powdered sugar for 5 minutes, the flavor is added.
3. In portions add cottage cheese, whisking delicious cream for biscuit with a mixer or blender.

Cream for biscuit with condensed milk

Another simple biscuit cream can be made with condensed milk. And it can be used as classic condensed milk, and boiled, getting different taste and density ready-made treats. Sometimes a little brandy, rum or cognac is added to the cream for taste, but such additives are used exclusively for desserts designed for an adult audience.

Ingredients:

• condensed milk - 380 g;
• butter - 250 g.

Cooking

1. Soft butter is beaten a little with a mixer.
2. Condensed milk is added in portions, continuing to process the mixture with the device.
3. At the end of the whipping process, a flavoring agent is added as desired.

Protein cream for biscuit

The following biscuit cream recipe is more intricate and troublesome, but the result is worth the effort. A delicacy of whipped proteins will ideally complement any cake, it is perfect for decorating and decorating patterns, as it keeps its shape perfectly. The secret to success is properly cooked caramel, which can be prepared with a cooking thermometer.

Ingredients:

• egg whites - 3 pcs.;
• granulated sugar - 200 g;
• purified water - 100 ml;
• salt, vanilla - a pinch.

Cooking

1. Beat the egg whites with a pinch of salt and vanilla.
2. From granulated sugar and water boil caramel, heating the mixture to a temperature of 120 degrees.
3. Continuing to beat protein mass, pour boiled caramel into it in a thin stream.
4. Beat the protein cream for the biscuit until cool.

Butter cream for biscuits

Another cream for soaking biscuit can be made from butter. The yolks will make the structure of the delicacy more tender, and the syrup will give it desired sweetness and density. As in the previous case, the determining moment in the process of implementing the recipe is the preparation of the correct syrup, the readiness of which can be determined with a thermometer or by testing in water on a soft ball.

Ingredients:

• butter - 250 g;
• egg yolks - 3 pcs.;
• vanilla sugar - 1 package;
• granulated sugar - 150 g;
• purified water - 6 tbsp. spoons.

Cooking

1. Syrup is boiled from granulated sugar and water, warming the mass to a temperature of 120 degrees.
2. Beat the yolks, pour the resulting hot caramel, continue to beat until cool, adding vanilla sugar.
3. Finally, soft butter is mixed in and the resulting cream is uniform.

chocolate cream biscuit recipe

Next, you will learn how to make a cream for chocolate biscuit. Cocoa powder, mixed in the indicated proportions into the oil base with the addition of condensed milk, will give a characteristic taste to the delicacy. For an adult audience, you can add a little cognac or brandy to the mixture, and for children, a few drops of vanilla extract.

Ingredients:

• butter - 400 g;
• condensed milk - 400 g;
• cocoa powder - 2/3 cup.

Cooking

1. Softened at room conditions beat the butter with a mixer for 5 minutes.
2. Add condensed milk in portions, continuing to whisk, stir in cocoa powder.
3. Beat the cream with cocoa for a biscuit for a couple more minutes.

Banana biscuit cream

A quick sponge cake cream with the addition of banana puree will add an incredible aroma and amazing taste to pastries. In order for the mass to keep its shape well, it is necessary to use unripe fruits with dense pulp, and take the butter out of the refrigerator for a short while, but do not allow it to soften too much. To preserve the pleasant light color of the cream, banana pulp must be sprinkled with lemon juice. It will soften the sweetness of the dessert and give it the missing sourness.

Cake cream. Cake cream is a thick creamy whipped mass used for decorating cakes and pastries, as well as for soaking cakes. Such creams boast a different consistency and very original flavors. And they differ in the list of ingredients and in the method of preparation.

One of the lightest and most gentle is butter cream is an ideal filler for various cakes. And as a layer, such a cream is suitable exclusively for biscuits. Good for filling cakes, confectionery tubes and baskets and custard obtained during the brewing of some ingredients. Protein cream, which is whites whipped with sugar, will be an excellent filling for any sweet pastries, in addition, such a cream has proven itself well in the creation of various decorative elements. But for a layer of cakes, it is not suitable - this is prevented by its too lush and airy texture.

And most popular cream butter cream is considered for the cake. It perfectly holds its shape and does not spread at all, which allows it to be used to decorate all kinds of confectionery- as a rule, all the flowers and other figures appearing on them are made of oil cream. Such a cream is prepared on the basis of unsalted butter, while it is important to ensure that it does not have any foreign tastes or suspicious odors.

Cream recipes exist great amount. good cream should always be quite thick, smooth and sweet. And so that it turns out just like that, it does not hurt to know some culinary tricks.

Sugar in the preparation of creams for cakes is quite acceptable to replace with powdered sugar - it is added to creams to give them more refined taste. But if powdered sugar is indicated in the recipe, then you should not replace it with sugar.

The ideal oil for making creams is natural butter, the fat content of which is at least 72%. Since the butter is almost always whipped, it must be removed from the refrigerator in advance and allowed to soften a little. naturally lying down at room temperature. It is unacceptable to warm up, let alone melt it before whipping!

If the cream is prepared on the basis of cream, then their fat content should not be lower than 33% - if it is lower, then the cream simply will not whip into lush foam. And the cocoa powder used to make the cream must always be sugar-free, in addition, to obtain best result it is recommended to sift.