Cream for biscuit cakes recipe. Biscuit cake with curd cream

Many famous confectioners of the world claim that the taste of the cake depends entirely on its impregnation: the more cream is put on each cake, the richer the dessert turns out. Biscuits are easy to prepare, but it is very important to soak them well so that the result does not turn out dry. To do this, there are a variety of recipes for biscuit cream, with the help of which the dessert acquires the perfect taste. For most housewives, this topic is very relevant. If you are one of these women, then you will be interested in the recipes below.

Cream for biscuit cake can be prepared on the basis of a variety of products -

• chocolate,
• butter,
• sour cream
• condensed milk,
• bananas,
• nuts.

We offer you only the most delicious recipes! The cream is a bulk mass. It is prepared by whipping protein, eggs, butter, cream, sour cream, sugar, etc. In addition, stabilizers and fillers must be added to it - gelatin, nuts, fruits.

Creams are used to decorate and layer cakes. The easiest option for decorating pastries is to apply the cream on the surface of the knife and gently spread over the surface. You can give the mass a variety of patterns using a culinary bag and different nozzles. If you don’t have such a bag at hand, use baking paper, from which make a cone-shaped tube. Cut the end of the tube at a right angle or with cloves. This will allow you to get different drawings. Remember that the cream component is a perishable product, so you can store it from 3 to 40 hours (in the refrigerator).

Cream cake recipe

Ingredients:

• - lemon juice
• - 1 teaspoon
• - egg white
• - 2 things
• - water - 30 ml
• - powdered sugar - 5 tbsp. spoons

Cooking:

1. Pour water into the ladle, pour in the powder, stir, boil over medium heat. Readiness check as follows: take a little syrup of a teaspoon and see how it drains from it. If it is a thick stream, then the syrup is ready, and if it is a thin “thread”, then it is not yet.

2. Beat the cooled egg whites, gradually introduce them into the hot mass with regular whipping. 3. Beat the mixture for another 3 minutes until ready.

Butter cream for biscuit cake

Required products:

• - gelatin - a teaspoon
• - cream - one glass
• - powdered sugar - 1 tbsp.
• - vanilla sugar
• - crushed pineapple - 4 tbsp. spoons

Cooking:

1. Pour gelatin with water, leave to swell. Dissolve it over low heat or a water bath with regular stirring, cool.

2. Whip the cream, carefully add the powdered sugar, put the vanilla sugar. At the same time, continue to interrupt with a mixer. Cool, use immediately after preparation. For cooking, use only chilled cream with a fat content of 33-35%. You can cook it with eggs, various berry and fruit additives, gelatin and without it. You can also put honey, alcohol, nuts, cocoa, coffee, etc.

Sour cream for biscuit cake

This is a very tasty option and, unlike creamy, less high-calorie. For the dish, use only fresh, fat sour cream. Refrigerate it before whipping so that the consistency is better whipped. You can also add butter or gelatin. It is stored no more than two hours in the refrigerator and 72 hours in the product.

Ingredients:

• - vanilla
• - powdered sugar
• - dining l.
• - fat sour cream - one glass

How to cook:

1. Cool sour cream, beat, adding powder and a small amount of vanilla.

2. Pour in cocoa, gently stir with a whisk.

3. Do not store the finished mixture for a long time.

This option is one of the easiest and fastest. And most importantly - it turns out in 100% of cases. It's almost impossible to screw it up! By the way, if you didn’t have the very first ingredient at hand, you can replace it with butter and milk.

You will need: - cream - 155 g - dark chocolate - 155 g

How to cook:

1. We warm up the dairy products, without boiling, turn off the fire.

2. Dilute a piece of chocolate in a hot liquid. The mass becomes thick rather quickly. You can grease the top with it, while the sponge cake layers, and then hide it in the refrigerator for impregnation. Baking lovers will appreciate the cake with cherries and marzipan.

Option with condensed milk.

Required products: - butter, condensed milk - 200 g each - vanilla sugar - one sachet - liquor - 3 tablespoons

Cooking steps: 1. Heat the fat to room temperature, beat with a mixer. 2. Gradually pour in the condensed milk. 3. Pour in some liquor.

The best cream for biscuit cake

Required products:

• - liquor - 155 ml
• - prunes - 200 g
• - cream - 500 ml
• - sugar - 3 tbsp.

How to cook:

1. 1. To get the most delicious filling, soak prunes in the evening. Do not forget to remove the bones from it first. Chop dried fruit with kitchen scissors or a knife.
2. 2. Pour the resulting mixture with liquor, refrigerate.
3. 3. Kill the swollen fruits along with alcohol in a blender. The mass does not have to be homogeneous, it is quite acceptable that it contains pieces of prunes.
4. 4. In a separate clean bowl, stir the cream with a mixer.
5. 5. The very last stage awaits you - assembling the cake. Put the first cake on the dish, grease it with the filling, apply a third of the whipped cream on top. Put the second cake, grease with prunes and whipped mass. Repeat the same operations for the third layer.
6. 6. Level the surface with a knife, decorate with fruits and candied fruits, sprinkle with grated chocolate.
7. 7. Put the finished baking in the refrigerator for a couple of hours. Also make apple marshmallow by shrinkage.

Delicious cream for biscuit cake

Ingredients:

• - creamy dairy product - 255 g
• - vanillin - 2 pinches
• - granulated sugar
• - cottage cheese - 420 g

Cooking:

1. Mash the cottage cheese with a fork, pour in the creamy liquid, stir with a whisk.
2. Add granulated sugar, vanillin, knead, grease the cakes.
3. You will also love Banana Buttercream Cake. It is prepared on the basis of any of the presented types of fillings. You just need to choose a ripe banana, cut it into cubes or chop it, and then add it as one of the components.

In conclusion, we would like to give you some tips for preparing a delicious biscuit.

1. The first condition is the correct proportion of products. To bake a medium-sized product, you need to take 5 chicken eggs, ¾ cup of sifted flour, 200 g of granulated sugar, 0.25 tbsp. starch, a pinch of salt. If desired, you can put cardamom, turmeric, vanilla, etc. into the dough. 2.
2. All foods must be at the same temperature.
3. The baking dish must be cold.
4. Divide the eggs into yolks and whites. Beat the first with sugar, and the second with salt.
5. Add the rest of the products to the sugar-yolk mass, gently knead the dough. At the same time, you need to knead it in one direction. This will allow him to become airy.
6. Pour in the protein liquid.
7. Preheat the oven ahead of time. If the dough has to “wait in the wings” for at least a few minutes, then its splendor will decrease several times.
8. The mold must be greased in advance or lined with parchment paper. Do not use flour, semolina, nuts or crackers for this purpose!
9. The product can be baked from 10 to 40 minutes.

During the first half of the time, it is strictly forbidden to open the oven door, as your biscuit can turn into a cake!

In this article, I have collected all my favorite recipes for sponge cake creams. Let my piggy bank be here, into which I will look more than once if I forget something. I hope it will be useful for you too! Use on health!

1. Buttercream Charlotte

Delicious and delicate, with a light structure, Charlotte cream is suitable not only for the layer of the cake, but also for decoration. The cream is prepared by whipping butter with egg-milk syrup. Take the best oil, without impurities and additives, with a fat content of 82.5%

Ingredients per 250 g of cream:

• Butter - 100 g
• Sugar - 90 g
• Egg yolk - 1 pc.
• Milk - 65 g
• Cognac - 1 tbsp. l.

Remove the oil from the refrigerator in advance (1-2 hours before cooking). To warm it up faster, it can be divided with a knife into pieces 1-2 cm long. The more the surface of the oil comes into contact with air, the faster it will reach the desired temperature.

First prepare the syrup. Mix milk and yolk, strain through a sieve, add sugar and put on the stove to heat up. Boil the syrup over low heat with constant stirring for 7-8 minutes, from the moment of boiling, cook for 1-2 minutes. In appearance, the syrup should resemble condensed milk.

Pour the finished syrup into another bowl, cover with a film so that the top does not wind, and cool.

Place the butter in a large bowl and beat on high speed until fluffy and light. During the process, stop several times and collect the cream with a silicone spatula, which is smeared on the sides of the bowl. In small portions, add the cooled milk syrup to the butter (these ingredients should be at the same temperature). The finished cream has the following structure: airy, white, thick, easily falls off the shoulder blade when tapped on the edge of the bowl.

Cream Charlotte is most often flavored with strong liquor, cognac, vanilla sugar. You can combine vanilla sugar with regular sugar and add it to the egg syrup during its preparation, or you can grind it into powder and add it to the cream at the very end of whipping.

This cream is not as tasty as Charlotte, but it is prepared so simply that it will help out in difficult times. It does not contain eggs, which means it keeps well.

• Butter with a fat content of 82% - 150 g
• Powdered sugar - 70 g
• Condensed milk - 60 g
• Vanilla sugar - 1 sachet (grind into powder) Can be replaced with 1 tsp. vanilla extract
• Cognac (or any other strong alcohol) - 1 tsp.
• Cocoa powder - 15 g

Take all foods out of the fridge ahead of time to keep warm. Add sifted icing sugar, vanilla sugar, cocoa powder to soft butter and beat vigorously with a mixer for 5-6 minutes (at maximum speed).

Add the condensed milk little by little, stirring thoroughly each time. Add cognac or liquor to the finished cream. The finished cream looks like a shiny homogeneous mass. Prepare it just before use.

3. Cream with mascarpone

Favorite cream that I often use. It is suitable for both sponge cakes and cupcakes. Eclairs with mascarpone - delicious pastries for tea.

In this recipe, you can change the fruit component, while getting new shades of taste and color each time. But even without extraneous ingredients, mascarpone cream is very good.

• Cold fat cream (33-36%) - 375 g
• Mascarpone - 360 g
• Sugar - 75 g
• Vanilla extract - 1.5 tsp
• Fruit puree (from raspberries, bananas, strawberries, etc.) - 100 g

Cool the cream: place it in a bowl and put it in the freezer. Cold cream will whip much faster. Then combine sugar, mascarpone, vanilla extract and beat at low speed, and then go to maximum. Achieve sustained peaks.

At the end of cooking, add the fruit puree and carefully fold it into the cream with a spatula. Store in refrigerator until cake is assembled.

4. Protein cream

Usually nothing is layered with such a cream, since it is very gentle, but it is very suitable for coating and finishing. In order for protein decorations to hold their shape firmly, it is customary to tint them: bake in the oven for a couple of minutes at a high temperature, while the cream is covered with an appetizing golden brown crust.

• Protein of one egg - 1 pc.
• Sugar - 60 g
• Vanilla sugar - 1/2 sachet

Beat egg whites until stiff, add sugar and vanilla sugar and beat vigorously again until a thick, white, shiny mass is formed. Such a cream must be used immediately, otherwise it will settle.

5. Curd cream

This cream is made from cottage cheese and ordinary cream and is very similar to the filling in curd rings from choux pastry.

• Curd - 185 g
• Butter - 70 g
• Powdered sugar - 50 g
• Condensed milk - 15 g
• Vanilla sugar - 1/2 sachet (to be ground into powder)
• Cognac (or other aromatic strong alcohol) - 1 tbsp. l.

Beat butter with powdered sugar and vanilla sugar until light, add condensed milk and beat again. At the end of the process, add cognac.

Rub the cottage cheese through a sieve to make it fluffy. Combine with cream.

6. Cream "Plombir"

7. Custard sour cream for sponge cake

I will not write about the usual version of the cream (where sour cream is mixed with sugar), it is too simple and known to everyone. I'll tell you about a new method of sour cream, in which flour, egg, sour cream are brewed in a water bath.

• Sour cream 20% - 300 g
• Eggs - 1 pc.
• Flour - 2 tbsp. l.
• Sugar - 120 g
• Vanilla extract - 1 tsp
• Butter - 250 ml

Mix the egg, sour cream, vanilla, sugar and flour, place in a water bath and cook until thick, cool completely. Beat room temperature butter and, with constant stirring, add to the cooled cream.

The cream is great for layering cakes, as it is quite “wet” and additional impregnation with biscuit syrup is not required.

8. Cream cheese

Great for as well as other cakes and pastries. It keeps its shape well, therefore it is used not only in the layer, but also for decorating cakes and pastries.

• Curd cheese - 340 g
• Butter - 115 g
• Powdered sugar - 100 g
• Vanilla extract - 2 tsp

Preparing the cream is very simple, no special skills are needed. First, beat the butter (115 g) with the powdered sugar (100 g) on ​​high speed, then add the cream cheese and beat again with a mixer.

The butter should be at room temperature, softened and well whipped. Cream cheese, on the other hand, should be very cold, fresh from the refrigerator.

9. Chocolate ganache

The cream is a mixture of butter and cream in various proportions, you can also add a little fruit puree for flavor and taste.

• Dark chocolate (70%) - 100 gr.
• Cream (33%) - 50 ml.
• Oil - 10-15 gr.

The butter in this cream is added more for shine than texture, so it's in a small amount.

The cream is prepared very simply: add chocolate, broken into small pieces, into hot cream, mix. At the end of cooking, put a piece of butter.

It is important to remember the following proportions for milk, white and dark chocolate:

White ganache: 2 parts chocolate, 1 part cream (33%), 10% butter

Dark ganache: 1 part chocolate, 1 part cream (33%), 10% butter

Milk ganache: 3 parts chocolate, 2 parts cream (33%), 10% butter.

Knowing these proportions, you can always prepare a delicious cream for the cake, as well as filling for, and, of course, macaroons.

10. Cream of condensed milk and butter

• Soft butter - 200 g
• Good quality condensed milk (in cans) - 200 g
• Vanilla extract - 1 tsp (optional). You can use strong aromatic alcohol

The important point is to warm the butter to the desired temperature, its ideal consistency will be at 20 ° C. It feels a little cooler than room temperature.

Beat warm butter with a mixer until light and fluffy. Then add the condensed milk in small portions, beating each time. Cool the finished cream in the refrigerator.

In Pirogeevo there is a variant of this cream

12 Best Biscuit Cream Recipes

The success of a biscuit cake depends not only on how good the biscuit itself is. An important role is played by the cream for the biscuit cake. It is the filling that will make your cake exquisite, delicate, unique, it will add an accent to the whole biscuit. By the way, you can bake biscuit cakes yourself (in this case, the cake will turn out much tastier), or you can buy ready-made ones. Now I want to tell you what creams I cook for biscuit cake.

Protein cream for biscuit cake

Ingredients:

• 10 egg whites
• 2 tbsp. Sahara
• 2 tbsp condensed milk
• 20 gr. gelatin
• 1 tsp vanilla
• 150 ml. water

1. This is one of my favorite creams, it is tender, tasty and very quickly prepared. In addition, the taste of butter cream can be changed by combining it with prunes or jam. How to make butter cream and how to make a filling with a unique prunes accent, I want to tell you.
2. To make the filling for the cake delicious, it is advisable to soak the prunes in the evening. To do this, take prunes, remove the bones. Using a knife or kitchen scissors, chop the prunes.
3. Fill the chopped pulp with Amaretto liqueur or any other fruit liqueur. If the filling is being prepared for children's cakes, then despite the fact that alcohol is not felt at all in the cake, it is still better to replace the liquor with sweet syrup or just water.
4. We put the prunes in the refrigerator for the night to infuse.
5. The next day, we grind the swollen prunes together with the liquor in a blender. It is not necessary to grind to a homogeneous mass. The mass may contain small pieces of prunes and the consistency should resemble a not very dense jam. If the liquid is not enough, then add a little more liquor or just sweet syrup.
6. Separately, in a clean bowl, whip the chilled cream. Cream can be whipped either with a mixer, or in a long-proven way - by hand. Start beating at the lowest speed, gradually adding sugar. Beat until you get a firm cream.
7. The components of the filling - whipped cream and prunes are ready. Now the most interesting thing awaits us - we will collect a biscuit cake.
8. We put the first cake on a cake dish or a large dish. Lubricate it with a mass of prunes, and apply 1/3 of the whipped cream on top.
9. We put the second cake, we also grease it with prunes, and on top with cream. For the third cake, repeat all operations.
10. Using a long knife, smooth the surface of the cream so that the biscuit cake turns out to be even and pretty. We decorate the cake with candied fruits or fresh fruits, sprinkle with grated chocolate on the sides.
11. Everything, our unique biscuit cake is ready. We put it in the refrigerator for a couple of hours so that it soaks a little. It turns out very tasty if you make sponge cake with cream and raspberry jam. Try it for sure!

Butter cream for biscuit with cocoa

• Ingredients:
• 2 tbsp sugar or powdered sugar
• 500 ml. cream 25-30% fat
• 3 tbsp cocoa

1. Simple buttercream and cocoa buttercream are a great combo for any biscuit. These two creams are the same in structure, but different in taste and color, which allows you to play and get different effects.
2. To get cocoa buttercream, first add cocoa to the chilled cream. Mix and taste. Due to the fact that now pure cocoa is very rare and mainly cocoa powder with sugar and other additives is sold, the amount of cocoa will need to be adjusted. If the cocoa taste is weak, then add a little more cocoa until the desired result is obtained.
3. Start whipping the cream at low speed. We use a stirrer. Gradually add sugar.
4. Beat until you get a fairly thick cream. Cocoa buttercream whips up much faster than regular buttercream, so it's important not to overdo it. The cream, in which pieces of butter began to form and whey separated, is no longer suitable for a cake.
5. Lubricate the cakes with the finished cream, not forgetting to pre-soak them with sweet syrup or liquor.
6. We decorate our biscuit with a culinary syringe.

Chocolate icing for biscuit

• Ingredients:
• 150 gr. dark chocolate
• 150 ml. cream

1. This is the easiest and fastest sponge cake cream you can think of, and most importantly - it is trouble-free, it turns out almost always. By the way, it is also very tasty, it goes well with regular and chocolate biscuits. To make this chocolate cream, all you need is chocolate and cream. If there is no cream, then milk and a piece of butter will perfectly replace them.
2. So, heat the cream to a boil (100 ml of milk and 50 g of butter). No need to boil, just bring to a boil and turn off the heat.
3. While stirring, melt the chocolate pieces in the hot cream. As a result, we get a very beautiful and tasty cream, which quickly becomes thick.
4. Lubricate the layers of biscuit with this chocolate cream, decorate the cake and hide in the refrigerator.
5. For more information on how to prepare chocolate cream (icing), read the step-by-step recipe for chocolate icing.

Cream for condensed milk cake

• Ingredients:
• 200 gr. butter
• 200 gr. condensed milk
• 1 sachet of vanilla sugar
• 3 art. l. liquor (optional)

1. But this condensed milk cream is well known to everyone since the distant Soviet times, when cream and chocolate were either a great luxury or a great shortage, but the butter and condensed milk cream is the very thing: fast, affordable and reliable! It always turns out, even from margarine, but I don’t advise using margarine, otherwise the taste will turn out to be margarine))).
2. So, beat the butter warmed to room temperature with a mixer.
3. With the mixer running, gradually add the condensed milk.
4. To make the taste of the cake cream richer, you can add a little liquor.
5. For more details on how to prepare a delicious cake cream from condensed milk and butter, see the step by step recipe.

• Ingredients:
• 250 gr. butter
• 1 st. Sahara
• 1 st. milk
• 2 eggs
• vanilla
• cognac

1. Very gentle and tasty cream, consists of two components: the custard part and the oil part. It is easy to prepare, but requires consistent execution of the recipe. Used for biscuits and other cakes, it is the main cream in the Kiev cake. We are watching

• Ingredients:
• 200 gr. butter
• 4 tbsp powdered sugar
• 4 tbsp condensed milk
• cocoa
• cognac

1. Excellent cream, holds its shape well, suitable for filling biscuit and for leveling the surface of the cake. Also used for cake decoration, easy to work with. See step by step chocolate cream recipe.

• Ingredients:
• 130 gr. milk
• 100 gr. butter
• 2 yolks
• 50 gr. Sahara
• 50 gr. hazelnuts
• 1 vanilla sachet
• 10 gr. starch

1. Beat milk, egg yolks, sugar, starch and vanilla in a blender until smooth.
2. In a water bath, heat the mixture almost to a boil. At the same time, stir the mixture with a wooden spatula all the time.
3. When the cream thickens, add finely grated hazelnuts. Mix and remove from fire. Let the cream cool down.
4. Beat the butter in a blender at maximum speed. Then add cold cream to the butter in portions. Continue whisking until the mixture is homogeneous.
5. Lubricate the soaked biscuit cakes with a nut cream. Instead of hazelnuts, you can put peeled and grated almonds or grated walnuts.

• Ingredients:
• 800 gr. fat sour cream
• 1 st. sugar or powdered sugar

1. For the cream, we take fresh fat sour cream, non-acidic. We start beating with a mixer.
2. Gradually add powdered sugar or sugar. Whisk until the cream is smooth.
3. We smear the cakes with sour cream. Cream is used for biscuits and other cakes, for example, for Medovik. See step-by-step recipe for sour cream.

Custard for biscuit cake

• Ingredients:
• 5 eggs
• 1 cup of sugar
• 1l. milk
• 100 gr. butter
• 2.5 st. spoons of flour
• vanilla

1. Biscuit custard is prepared in exactly the same way as Napoleon cake cream. Bring the milk to a boil and then turn it off.
2. Beat eggs by hand or in a blender, add sugar and flour.
3. Pour the egg mixture into the milk that has cooled to 80 ° C in a thin stream. Whisking constantly with a wooden spatula, heat the cream until it thickens. Boil for a couple of minutes and turn off.
4. Let the cream cool down a bit, then add the vanilla and butter. Beat the cream well with a whisk. Lubricate the biscuit cakes with the finished custard. .

Strawberry cream for biscuit cake

• Ingredients:
• 200 g strawberries
• 150 g cream 30% fat
• 80 g sugar
• 100 ml. milk
• 2 eggs
• 10 g gelatin

1. Grind the yolks and part of the sugar thoroughly, and then pour in the warm milk. Stirring constantly, heat the mixture until it thickens.
2. Pour gelatin diluted in water or milk, cool the egg-milk mixture.
3. Whip the cream with the remaining sugar, add the egg-milk mixture, and then mashed fresh strawberries or jam.
4. Lubricate biscuit cakes with the obtained strawberry cream, which it is desirable to soak with sweet strawberry juice. We look.

Coffee Cream Biscuit

1. Coffee cream for biscuits is prepared in the same way as vanilla cream. The only difference is that when cooking the egg-milk mixture, we add not 100 ml. milk, and 50 ml. In addition, pour in 50 g of freshly prepared strong natural coffee. Bring the mixture almost to a boil, add gelatin, and then cool. Similarly, add whipped cream to the cooled mixture.

Vanilla cream for biscuit cake

• Ingredients:
• 200 g cream 30% fat
• 3 tbsp Sahara
• 100 g milk
• 2 yolks
• 10 g gelatin
• vanillin

1. Soak gelatin in cold water or milk.
2. Thoroughly grind the yolks and sugar in an enamel bowl, and then add warm boiled milk.
3. Stirring continuously, heat the mixture to 80°C. Do not bring the mixture to a boil. We combine the egg-milk mixture with gelatin. After complete dissolution of gelatin, add vanillin, mix thoroughly, and then leave to cool to 25 ° C.
4. Beat the chilled cream with a mixer until a thick fluffy mass is formed.
5. Combine whipped cream with chilled egg-milk mixture. Lubricate the biscuit cakes with the finished cream, which we pre-soak with any sweet syrup or liquor.

P.S. With each of these creams, the biscuit turns out to be delicious in its own way. Which one to choose depends on personal taste and preferences.

These dishes are worth a try.

Reviews and comments:

Rita 11/15/11
The mixer broke down, and it was lazy to whip with hands, so I tried to whip the cream with a blender. It turned out to be cream-butter, well, don’t really throw it away, so I smeared the cakes with it. The cake turned out awesome, thanks for the recipe, and the mixer will have to buy a new one :)

Masha 05/29/12
Prunes for the filling can be quickly ground with a blender. I pour boiling water for half an hour, dig out the bones, and then whack the pulp with water and you're done.

Evgeniya 07.11.12
The last time I bought a cake in a store, I swore that this was the last time I spent money on garbage ... And I kept my word, and when I tried your cakes with different fillings, now you can’t lure me with any store ones. Thank you!

Alyona
Eugene, thank you for your kind words! I also really like biscuits with whipped cream, and every time I come up with something new: either a filling with dried apricots, or with pieces of canned pineapple, or I invent an original impregnation of cakes. The main thing is to experiment and not stop there. I wish you good luck and creativity!

Olya 28.02.13
I made a biscuit with cream and cocoa. very tasty and beautifully done. Alena, you write all the time that biscuit cakes need to be soaked. how do you do it and how much is needed for one cake?

Alyona
Olya, thanks for the comment and the good question.
Ideal impregnation for biscuit cakes- fruit liqueur. Usually for three cakes with a total weight of 400-500 gr. I have 100-150 ml. liquor. I really like amaretto soaked biscuits. If there is no liquor at hand, then you can take 60-70 ml. cognac, dilute it with water to make 90-100 ml. and add sugar to taste. And we soak the cakes with this cognac syrup.
For non-alcoholic impregnation, you can prepare any fruit syrup. To give the biscuit a coffee taste, the cakes are impregnated with coffee (natural with sugar). An example is the Tiramisu cake. It is impossible to say the exact amount of impregnation, it depends on personal taste, the moisture content of the cakes, their weight, etc.

Ekaterina 18.03.13
Please tell me, can you decorate the top of the cake with these creams: make sides, flowers? Do creams hold their shape well?

Alyona
Ekaterina, of the listed creams, butter cream with or without cocoa more or less holds its shape well. Custard and other forms do not hold well, mainly used to create a creamy layer between the cakes. To make the cream more dense, cream can be whipped in a blender (here it is important to prevent the moment of oil formation). It turns out a cream that is lighter than an oil one, but which lays down quite well when using a culinary syringe. The result is visible in my photos.

Valentine 25.03.13
The first time I cooked butter cream for a biscuit, I was very worried about how it would whip. Everything turned out great, the guests did not even believe that she had prepared everything herself. Thanks for the good recipes!

Anastasia 24.10.13
Good afternoon. Sorry for the stupid question, I'm just learning... Tell me please, as I understand it, that cream should be thick (like homemade), not liquid?

Alyona
Good afternoon, Anastasia! The cream must be fresh and full fat, with a fat content of at least 30%, preferably 35%. Cooking cream with reduced fat content, which is simply added to dishes, is not suitable for cream. Also, frozen cream or which has already appeared sour is not suitable. I buy cream in the store, I always choose the freshest. Fresh cream is always liquid.
P.S. Anastasia, if you are just learning, I would advise you to first master simpler creams, for example, butter cream with condensed milk or custard.

Anastasia 24.10.13
Alena, thank you very much for the detailed answer and advice. The biscuit will soak overnight and tomorrow I will make butter cream with condensed milk. Creamy is still scary to do.

Alyona
I'd love to know how the cake turned out. As for the buttercream, there is nothing particularly complicated. But still, it is better to first try to prepare the cream in a small volume, so as to learn. And when you feel all the subtleties, then you can already make cream for the cake.

Lelya 06.11.13
Biscuit is my weakness) And there are so many different options for cream that my eyes just ran up. I admit honestly, I always cook strictly as prescribed, I don’t change anything) I still don’t have enough experience for this. I liked the cream with liquor and prunes. I'll try to make it over the weekend! True, it confuses whether it will turn out too sweet?

Alyona
Lelya, the sweetness is very easily corrected. It is enough to reduce the amount of sugar. Take 2 tbsp. sugar instead of 3 tbsp.

Anastasia 08.11.13
Finally, the Internet has earned and I hasten to unsubscribe immediately! I decided to please myself with a delicious cake for my birthday)) I was very worried, because I didn’t always get a biscuit, and even before my mother-in-law (who bakes delicious tori) I wanted to brag! And lo and behold!! the biscuit turned out and soaked perfectly and the butter cream with condensed milk turned out !!! In general, the cake turned out great, everyone liked it and I was very pleased! Now I'm going to try new creams according to your recipes! Thank you very much!

Alyona
Anastasia, I am very glad that both the cake and the cream turned out well. I am sure that your husband was filled with pride for his wife, who cooks so deliciously. Next time try a cake with whipped cream, it's generally a fairy tale))).

Anastasia 08.11.13
Elena, thank you so much for your advice! I will definitely try!

Victoria 11/25/13
My custard didn’t turn out and it smells strange of proteins.

Shurik 11/25/13
Victoria, an unpleasant smell from proteins can only be if the eggs are stale. It is generally better not to use them, and even more so for a birthday cake.

Alyona
Shurik, about the freshness of the products is a very true remark. Eggs, especially for cream or baking, should always be checked for freshness. The easiest way is to collect water in a deep bowl and lower the egg into the water. If the egg has sunk, then it is fresh. If it floats between the bottom and the surface, then so-so, if it floated to the surface, then it cannot be used for food.

Lilia 10.12.13
It's great when there is such a choice of cream for biscuit cakes, because most of all we love biscuit cake with cream and no other. I prepared all the options for the cream, but I didn’t succeed once with custard, now I want to carefully approach the recipe for making just such a cream. It always seems to me light, tasty and pleasant in texture.

Tata 12.12.13
The coffee cream turned out really tasty, and the aroma is generally superb.

Oleg 03.01.14
My wife arranged a celebration of the stomach - she made a biscuit with condensed milk cream. Just like when I was a kid, thank you!

Alyona
Cheers, Oleg. And thanks for the feedback)))

Anna 01/12/14
But I did not see the recipe for sour cream. But this is just a great option for a cream biscuit. For 500 gr. thick sour cream, you need to take a glass of sugar and beat. Perfectly impregnates biscuit cakes!

Alyona
Anna, thanks, now I have a complete collection)))

Varya 01/15/14
I love biscuit cakes most of all, and such a list of different delicious creams is just the way. The classic cream is somehow already boring, so I'm picking up the recipe for vanilla cream, this is just what I need today. Thanks!

Tonya 20.04.14
I really liked the chocolate cream. I made a chocolate filling for a biscuit, it was still enough to cover the cake on top. Guests all dared, thank you!

Ksenia 21.06.14
I used buttercream for the cake. It seems to me that it suits the biscuit better than all the others. It turned out very soft and airy. Just a meal!

Lidia Mitrofanovna 26.10.14
For biscuit baking, I have already tried to make cream with condensed milk, and custard, and cream. I liked the creamy one the most, especially with cocoa. Now I decided to make butter cream with nuts. What will come of it and how this taste will suit the biscuit, then I will write.

Alyona
Lidia Mitrofanovna, be sure to write, it is very interesting to know your opinion about this cream.

Lidia Mitrofanovna 28.10.14
Prepared butter cream with hazelnuts (hazelnuts). The cream turned out quite tasty, spicy.

Olga 08.11.14
All recipes are good and correct. But I have 2 meringue cakes prepared by me, 2 high biscuit cakes, cut in half. Delicious but very sweet. I would like a variant of a thick, but slightly sweet cream with sourness. Please suggest options if possible. Thank you! I'm baking for my golden wedding!

Alyona
Olga, I would still recommend cream with cream, and to add sourness, use either prunes or jam.
How to cook cream with prunes, you can see. The amount of sugar in whipped cream can be reduced.
How to make a biscuit with cream and jam, see Jam, you can use any (with sourness).
You can also make cocoa buttercream. The characteristic bitterness of cocoa will weaken the sweetness of the cakes. Compound:
butter 100 gr.
cognac 1 tbsp
condensed milk 2 tbsp
powdered sugar 40 gr.
Add all the ingredients to the softened butter, beat with a mixer until smooth.
You can make Charlotte custard, just reduce the amount of sugar. There is no detailed description on the site yet, I'll post it tomorrow, I'll just cook it today.
Alternatively, you can try orange cream, such as in this recipe. But it is still a little dry for a biscuit, so I would lay another layer of buttercream or whipped cream.

Lada 11/25/14
There was no cream, so I made sour cream. Quick and delicious, thanks for the recipe!

Victoria 30.12.14
I made Strawberry cream for biscuit cake according to this recipe ... why is it not indicated anywhere that the cream should stand? although the gelatin dissolved completely .. the cream whipped and thickened, but when everything was put together it turned out to be a liquid cream .. it didn’t look like a cream ..... the cream did not hold its shape, it looked like sour cream .... only the cakes ruined everything ...

Alyona
Victoria, don't panic ahead of time. Apply the cream on the cakes, and put the cake in the refrigerator. Cakes with creams, which include gelatin, must stand for several hours in the refrigerator for the gelatin to harden (this is well known to everyone). If you planned to decorate the cake, then oil creams are made for these purposes. And don’t worry about biscuit cakes, they will only be more tender from additional impregnation)))

Victoria 31.12.14
Thanks a lot!! Happy New Year to you too!! I did just that ... but what should I do?)) Well, everything seems to be frozen .... we will try !! it will still be delicious .. the composition is good .... I just expected that there would be an air cream .. like in stores ... well, you see there is one chemistry there!))

Alyona
Victoria, if you wanted to get an airy strawberry cream, then you should have cooked it on whipped proteins, as for the Bird's Milk cake, with only one addition: season the cream with grated strawberries, strawberry syrup or strawberry jam.

Polina 06.01.15
And I, stupid, used to always buy a ready-made cream, I was afraid that it would not work. And as it turns out, there is nothing complicated here. I liked the custard, and vanilla, and sour cream, I will definitely take note of the recipes.

Dasha 11.02.15
Most of all I liked the chocolate cream, although I tried almost all the options. Especially if you soak the cakes with liquor, it will be just a bomb. In general, I adore chocolate, so I try to add it as much as possible in the form of chocolate drops even in baking. And on top of the cake I pour a thick layer of chocolate icing. That's the kind of chocolate addict I am.

Rosa 27.02.15
Our whole family just loves homemade cakes, a good selection of cream recipes. I'll take a look at a couple of new ones. Most of all I liked the cream with condensed milk, a delicate and soft creamy taste, and most importantly, it is prepared quickly and simply.

Lana 04/14/15
you will not tell me how to color creams for cakes with natural dyes, for example, beet juice. I squeezed the juice, added it to the cream, the juice flows to the bottom.

Alyona
It is easiest to color custard with juice or jam. When the custard is almost ready, add juice or jam to it. So that the cream does not turn out to be too liquid, reduce the amount of milk in it.
It is much more difficult with oil and protein creams, since oil and whipped protein practically do not mix with water (juice). To prevent the juice from draining, you can use gelatin, as in the case of strawberry cream, but such a cream is already more like a marshmallow.
The best natural color for cake creams is chocolate or cocoa. In general, to decorate a cake, there is nothing easier, more beautiful and healthier than nuts, candied fruits, candied or fresh fruit - two minutes and the masterpiece is ready.

Svetlana 06.07.15
In sour cream for biscuit it is written that sour cream is needed fatty and non-acidic, I did just that and it turned out to be butter.))))) Is there a recipe for sweet butter?)))

Alyona
Svetlana, sour cream is usually whipped for a short time, just a couple of minutes, just so that the sugar dissolves in sour cream.
If it so happened that you overdid it a little and whipped the butter (maybe you were sold cream), then it's okay. The first thing we do is decant the serum. Sweet butter can be frozen and then used for baking (butter pastry, shortcrust pastry) or for making butter cream with condensed milk.

Elena 01/28/16
Alena, hello. Question about vanilla cream Soak gelatin with milk or water from the indicated 100 gr. Or is it extra fluid? Thank you

Elena 01/28/16
Thank you very much. Alena, as a rule, I make cakes with cream: cream with cottage cheese. I would like to add something new, but what I did not know. I found a very interesting addition to cream from you. Thanks again.

Hope 02.06.16
Alena, tell me, what kind of cream can you use to smooth the sides of the cake? the biscuit cake itself with strawberries and sour cream, but the cream is liquid, soaked the cakes well, but it’s impossible to even out the sides ...

Alyona
Hope, in your case it is best to prepare sour cream with butter. It turns out denser and allows you to align the sides of the cake. How to prepare such a cream is described in detail in the "Monastic hut" cake (remove whey, add oil, etc.).
Alternatively, you can make butter cream with condensed milk or butter cream based on whipped cream. If you know how to whip cream, and you get it quite thick, then this is also a good solution. If there is little experience with cream, then opt for either the first option or oil cream.

Hope 10.06.16
Alena, thank you very much for your help))) I made sour cream with butter, everything turned out great! You have a very useful and interesting site) Thank you again)

Properly prepared cream can make any biscuit cake insanely delicious and even correct the situation if the cakes are not very successful. Thanks to the variety of impregnations, you can prepare desserts with different tastes and aromas every time. To create a custard, you do not need special culinary skills. The great advantage of the dish is that with it you can cook not only cakes, but also pancakes, eclairs, tubules.

What is custard

This is an impregnation for baking sweet desserts, which is prepared by heat treatment of ingredients - brewing. Biscuit custard can be thick and airy, very sweet and slightly sour, chocolate or milky. Any of these options for delicacy has a velvety texture and a stunning aroma, familiar to many from childhood.

How to do

Cream for biscuit cakes is not difficult to prepare, but there are small nuances that you should familiarize yourself with before starting the process:

1. A properly prepared delicacy should be of medium thickness so that it keeps its shape well.
2. To give airiness to the texture of custard impregnation, beat it with a mixer, whisk.
3. If desired, any cream can be given the desired aroma and taste by mixing with vanilla, juice or lemon zest, orange pulp, banana puree, candied fruits or nuts.

Biscuit custard recipe

If you're craving something sweet, make a custard biscuit. Such a delicacy will not take your time, but as a result, you can enjoy the amazing taste of homemade dessert. There are many recipes (with photos) for its preparation, and all their complexity lies in preparing the necessary ingredients and following the sequence of actions. If such difficulties do not scare you, feel free to start baking an amazing custard cake.

Classic recipe

• Time: 18 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 163 kcal / 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: easy.

The sponge cake with custard prepared according to this recipe is a classic of confectionery art. It is easy to make, it has a delicate texture and perfectly soaks the cakes. This airy biscuit cream has an amazing vanilla flavor and can be used to fill other treats - tubes, pancakes, buns, cakes.

Ingredients:

• milk (3.2%) - 1 l;
• granulated sugar - 0.3 kg;
• egg - 4 pcs.;
• flour (grade 1) - 0.12 kg;
• butter (butter) - 20 g;
• vanilla sugar - 10 g.

Cooking method:

1. Boil milk, add sugar, stir until all crystals are dissolved.
2. Beat eggs with flour using a whisk or mixer.
3. Pour ½ part of the milk-sugar mixture into the egg mass, stir. Pour into remaining milk.
4. Put on the stove, simmer over low heat until thickened.
5. Add butter, stir until completely dissolved.
6. Transfer the cream to a deep bowl, stir in the vanilla sugar, cover with a film, refrigerate.

• Time: 25 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 74 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

A quick sponge cake cream is made from egg whites. The huge advantage of the recipe is the minimum set of ingredients and a long shelf life. An important condition for creating protein custard impregnation is the use of clean dishes. The slightest presence of moisture, fat on the walls of containers will become an obstacle to obtaining high-quality biscuit cream.

Ingredients:

• proteins (chicken eggs) - 3 pcs.;
• water - 80 ml;
• granulated sugar - 1 tbsp. l.;
• citric acid - a pinch.

Cooking method:

1. Combine water and sugar in a saucepan, bring the mixture to a boil and simmer until thick. Check the readiness of the syrup as follows: drop it into a bowl of cold water and, if a soft ball has formed, remove it from the stove.
2. Pour in citric acid, stir with a dry wooden spoon.
3. Beat the whites with a mixer until stable peaks are obtained.
4. Combine the protein mass with hot syrup, mix gently.
5. Place the container in a bowl of ice water and continue whisking until the custard has completely cooled.

From condensed milk

• Time: 1 hour 20 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 328 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

Custard for condensed milk biscuit cake has an amazing milky taste, rich aroma. The advantage of this recipe is that you can choose condensed milk at your discretion - regular or boiled. This will change the color, texture, taste of impregnation for biscuit. If you do not plan to treat children, you can add cognac, brandy or rum.

Ingredients:

• condensed milk - 0.25 kg;
• butter (butter) - 0.3 kg;
• milk - 2 tbsp.;
• flour (wheat), granulated sugar - 4 tbsp. l.

Cooking method:

1. Sift the flour, add it to the milk along with the sugar. Using a blender, grind the mass so that there are no grains left.
2. Put the container with the mixture on the stove, bring to a boil, boil for another 5 minutes, stirring constantly. Cool down.
3. Add oil, beat until smooth. Then add condensed milk in small portions, without ceasing to work with the device. Put in the refrigerator for an hour.

Oil

• Time: 20 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 339 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

Often, for the preparation of biscuits, confectioners use butter custard, which perfectly holds its shape. Egg yolks give the impregnation a more delicate texture, but the syrup makes it sweet and thick. You need to cook it correctly, clearly following the technology below. The readiness of the syrup is checked with a thermometer or the formation of a soft ball, if you drop the sugar mixture into a plate of cold water.

Ingredients:

• butter (butter) - 0.25 kg;
• yolks - 3 pcs.;
• granulated sugar - 0.15 kg;
• water - 6 tbsp. l.;
• vanilla sugar - 1 pack.

Cooking method:

1. Boil the syrup from water with sugar, when the mass reaches a temperature of 120 ° C, remove from the stove.
2. Beat the yolks with a mixer, combine them with caramel and continue to work with the appliance until the mass has cooled. Pour in vanilla sugar.
3. Stir in the oil until the cream is smooth.

On milk

• Time: 15 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 157 kcal / 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: easy.

French or milk biscuit cream is prepared with the addition of egg yolks, therefore it has a rich yellow tint. The oil should be removed from the refrigerator to soften before starting to prepare the treat, preferably a couple of hours beforehand. It is also better to keep milk at room temperature a little or slightly warm it, since it is not recommended to add it cold to custard impregnation for biscuits.

Ingredients:

• egg yolks - 3 pcs.;
• sugar - 85 g;
• milk - ½ l;
• flour - 45 g;
• butter (butter) - 0.5 tbsp. l.;
• vanillin or vanilla extract.

Cooking method:

1. Rub the yolks with granulated sugar until the mixture acquires a light yellow hue.
2. Pour in milk, add flour, vanillin. Put on a slow fire, cook until tender (thickened).
3. Stir in the oil until completely dissolved.

Cream on biscuit cream

• Time: 25-30 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 348 kcal / 100 g.
• Purpose: dessert.
• Cuisine: British.
• Difficulty: easy.

This cream originates from the UK and has a more runny consistency than other custard options. This is due to the absence of thickeners in the form of flour, starch in the recipe. The cream is called "Anglez", it is rarely used for a layer of cakes, fillings for cakes, tubes and other confectionery products. More often it plays the role of a sweet sauce.

Ingredients:

• fat cream - 0.5 l;
• egg yolks - 5 pcs.;
• sugar - 0.1 kg;
• vanillin, salt - a pinch each.

Cooking method:

1. Combine vanilla with milk in a saucepan, put on the stove. Heat, stirring constantly, do not bring to a boil.
2. Separately, beat the sugar with the yolks until light in color.
3. Strain the cream and reheat. When they begin to boil, remove from the stove, pour in the yolks in a thin stream. Stir thoroughly without ceasing so that there is not a single lump.
4. Put the mass on the fire again, warm it up, not letting it boil, otherwise the yolks will curdle. The readiness of the cream will be indicated by a non-smoking mark on the spoon with which you stir the mixture, if you run your finger over it.

Chocolate

• Time: 25 minutes.
• Servings: 7 persons.
• Calorie content of the dish: 258 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

This version of custard will not leave anyone indifferent, especially children. Any biscuit with chocolate soak inside will disappear from the table in a matter of minutes, because its taste and aroma are simply amazing. At the same time, the delicacy is prepared very simply, quickly and it does not require many ingredients. You can even use such chocolate cream for filling tartlets.

Ingredients:

• egg yolks - 4 pcs.;
• sugar - 90 g;
• cocoa (powder), flour, corn starch - 2 tbsp. l.;
• milk - ½ l;
• butter (butter) - 70 g;
• chocolate - 1 bar;
• salt - a pinch.

Cooking method:

1. Beat the yolks with sugar until the mixture acquires a light yellow hue and an airy consistency.
2. Add the rest of the dry ingredients, mix well.
3. Boil the milk in a separate container, dissolve the chocolate broken into pieces in it.
4. Pour the chocolate-milk mixture into the protein mixture in a thin stream, gently mixing. Do not add the chocolate milk all at once, otherwise the whites may curdle.
5. Strain the resulting mixture, put on the stove and cook over low heat until a thick consistency is obtained.
6. Add oil, stir, cool slightly. Whip up the cream.

Curd

• Time: 40 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 283 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

If you want to add pieces of fruit, berries or dried fruits to the layer, then you should prepare a thick cream for sponge cake. For this delicacy, you need to use cottage cheese, which is first ground through a sieve or interrupted with a blender. So you will achieve a homogeneous consistency, get rid of small grains and get a delicate airy texture.

Ingredients:

• cottage cheese - 0.4 kg;
• granulated sugar - 90 g;
• butter (butter) - 60 g;
• cream (fatty) - 0.16 l;
• egg yolks - 2 pcs.;
• flavoring.

Cooking method:

1. Grind the cottage cheese through a sieve twice so that not a single lump remains.
2. Add yolks, sugar, flavoring, beat thoroughly with a blender.
3. Put the oil taken out in advance from the refrigerator to soften.
4. Put the container with the mass on a slow fire, cook until thickened, stirring constantly. Set aside to cool.
5. Whip cream separately until thick. Stir in the curd mixture when it has cooled.

From sour cream

• Time: 1 hour 15 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 284 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

Custard for sour cream biscuit perfectly sets off the sweetness of the cakes, adding spicy sourness to the dessert. It is very important to use a fermented milk product with a high percentage of fat content for the preparation of this delicacy - preferably at least 25%. If you are worried that your sour cream is too liquid and the cake will not hold its shape, put it in cheesecloth, folded in several layers, and leave it over a bowl to remove excess moisture.

Ingredients:

• fat sour cream - 1 kg;
• powdered sugar - 2 tbsp.;
• vanillin.

Cooking method:

1. Beat sour cream with a mixer until thick for 10 minutes.
2. Continuing to work with the device, add powder in parts, and at the end add vanillin.
3. Put the finished impregnation for an hour in the refrigerator.

Video

No one in the world knows all the recipes for cakes. And this is not surprising, because the cream for them can be made from a variety of products: from butter, cream, sour cream, condensed milk, chocolate, proteins, cottage cheese, berries, nuts. And if there are relatively few basic options for cake dough, the fillings for cakes are so diverse that not a single confectioner is able to learn their recipes. Moreover, many housewives make their own adjustments to the dish to make it even more tasty and unusual.

Cooking features

The process of preparing the filling for the cake depends entirely on the chosen recipe. Obviously, custard is made differently than protein or cottage cheese. For this reason, there are no general options and principles for preparing sweet cream for all. However, every confectioner needs to know some points related to the choice and preparation of the filling for the cake.

• Very often, the choice of filling depends on what kind of cake the base of the cake is made of. For a biscuit cake, butter cream is well suited, for shortbread - creamy sour cream, for puff - butter. Honey cakes are usually soaked in sour cream.
• The choice of filling also depends on the type of cake. Protein cream is used if there is only a base cake and it is not planned to cover it with another cake. Custard is a good choice for a layered cake.
• If the cream is made under the mastic, it should be thick, but not so much that it is difficult to apply it to the cakes. The main thing is that it does not spread. Most often, fillings for mastic are made on the basis of butter.
• Whatever recipe for making the filling for the cake you choose, you need to take fresh products for it, especially since in most cases they are not cooked.
• Chicken eggs that you plan to add to the cream must be washed thoroughly so that they do not pose a health hazard. After all, pathogenic microorganisms can be on the surface of the shell, and they can get into the dish if the shell is carelessly broken.
• Most often, toppings for cakes are whipped with a mixer. A blender is also suitable, but it will be difficult to achieve the desired result with a whisk.

Knowing the general principles for choosing the filling for the cake and the ingredients for it, you can safely get to work, guided by the instructions that accompany a specific recipe.

Custard

• butter - 0.2 kg;
• wheat flour - 100 g;
• egg yolks - 6 pcs.;
• milk - 1.2 l;
• sugar - 250 g.

Cooking method:

• Wash the eggs thoroughly and separate the yolks from the whites. Custard proteins are not needed, they can be used for another dish. In particular, they can be used to make a meringue cake or a protein filling for another cake.
• Add sugar to the yolks and beat. At this stage, you can use a whisk or even a fork.
• Pour in the sifted flour, stir until there are no lumps left.
• Pour in the milk in a thin stream, whisking constantly.
• Put the container with the future cream on a slow fire and, stirring, bring to a boil. Taking care not to boil, continue cooking until the cream thickens.
• Cool the cream to room temperature.
• Spoonful, each time whisking with a mixer, add softened butter to the cream.

After the cream is applied to the cakes, the cake must be removed in the refrigerator so that the filling freezes. This version of the cream is the most common. Based on this recipe, chocolate custard is also prepared. His recipe will differ in that two or three tablespoons of flour are replaced by a similar amount of cocoa powder.

Sour cream filling

• sour cream - 0.2 l;
• butter - 0.2 kg;
• sugar - 150 g.

Cooking method:

• Remove the butter from the refrigerator in advance so that it becomes soft at the time of preparation of the filling for the cake.
• Grind sugar in a coffee grinder to a powder state.
• Mix butter with sour cream, add powdered sugar.
• Beat the cream with a mixer.

Cocoa powder or berry syrup can be added to sour cream. In this case, it will acquire a different color and flavor. When adding similar ingredients to the sour cream filling, keep in mind that it is well absorbed, so the cakes will also acquire the appropriate shade. After applying sour cream, the cake must be refrigerated for at least an hour.

curd filling

• cottage cheese - 0.25 kg;
• sugar - 150 g;
• heavy cream (for whipping) - 100 ml;
• boiled water - 100 ml;
• gelatin - 20 g;
• walnut kernels (optional) - 20–40 g;
• lemon zest - 3 g;
• vanillin - a pinch.

Cooking method:

• Rub the cottage cheese through a sieve.
• Grind sugar to a powder state. You can do this with a coffee grinder.
• If you decide to use nuts, crush them into pieces and lightly fry in a dry frying pan.
• Pour nuts, powdered sugar, vanilla and lemon zest into the curd mass, beat with a mixer.
• Separately, whip the cream, combine with the curd mass.
• Dilute gelatin with water, pour into curd cream, beat everything together. If desired, at this stage, you can add any berries to your taste in the filling. Large berries, such as strawberries, should be cut into small pieces before being added to the cream.

The cream must be chilled before use, otherwise it will be too runny. However, it is not worth cooling it to the end until it is applied to the cake. Otherwise, the filling may acquire a jelly-like consistency, which will make it difficult to use for its intended purpose. This is not to say that cottage cheese cream is ideal for a layer of cakes, it is better to use it as a top layer.

Butter cream

• heavy cream (for whipping) - 0.25 l;
• gelatin - 10 g;
• powdered sugar - 100 g;
• vanilla sugar - 5 g;
• water (boiled, room temperature) - 100 ml.

Cooking method:

• Pour gelatin with cool water. When it swells, put on low heat and, stirring, wait until the gelatin has completely cooled. Cool to room temperature.
• Whip the cream with a whisk or a mixer.
• While continuing to beat, add the powdered sugar one teaspoon at a time. When finished, add vanilla sugar.
• In small portions, whisking vigorously, add dissolved gelatin to the cream.

Let the cream cool slightly to thicken slightly. After applying the creamy filling, the cake should be removed for several hours in the cold. Delicate and airy creamy filling is liked by both children and adults. You can decorate the cake covered with it with fresh berries, pieces of chocolate.

Condensed milk cake filling

• condensed milk (in cans) - 0.5 l;
• butter - 0.4 kg;
• walnut kernels - 50 g.

Cooking method:

• Banks with condensed milk, without opening them, put on the bottom of a large saucepan and fill with water. The water level should be significantly higher than the cans.
• Put the pot with jars on the fire, bring the water in it to a boil. Boil for 2-2.5 hours. Be sure to keep an eye on the water level: if it boils away, the jars may explode.
• Remove jars from water and cool.
• Crush and toast the nuts in a dry frying pan.
• Soften the butter. It will become soft on its own if you take it out of the refrigerator in advance.
• Open jars, put boiled condensed milk out of them. Add oil and nuts. Beat with a mixer until the cream acquires a uniform consistency and uniform color.

The cream can also be prepared from ready-made boiled condensed milk. The above recipe was created when there was no boiled condensed milk on sale, but today it has become quite simple to prepare the filling for a condensed milk cake.

Butter cream

• butter - 0.25 kg;
• sugar - 0.25 kg;
• milk - 60 ml;
• chicken egg - 2 pcs.

Cooking method:

• Remove butter from refrigerator to soften.
• Wash your eggs. Break them into a bowl.
• Pour sugar and grind eggs with it.
• Pour in warm milk, beat the mixture with a whisk.
• Place the mixture in a water bath and heat until it thickens sufficiently.
• Beat the cream by combining the egg mass with softened butter.

chocolate filling

• dark chocolate - 0.45 kg;
• fat cream - 0.5 l;
• butter - 50 g.

Cooking method:

• Break the chocolate into pieces, put in a small saucepan with a thick bottom or in a bowl if you plan to make cream in a water bath.
• Melt the chocolate.
• Pour in cold cream, stir.
• Cool to room temperature.
• Whip the cream mixed with chocolate with a whisk or mixer. The latter option is preferable, as it allows you to get a thicker and more delicate cream.
• Add softened butter, beat again. Cool down.

Chocolate cream can be used both for soaking cakes and for decorating a cake.

Protein cream

• egg whites - 4 pcs.;
• water - 120 ml;
• sugar - 0.25 kg;
• salt - a pinch.

Cooking method:

• Pour sugar with water and put on the stove. Boil a thick syrup over low heat. Its readiness can be checked by dropping it on a saucer: if the drop has not spread over the surface, then the syrup is ready and can be removed from the heat.
• Crack the cold eggs, separating the whites from the yolks. Add a pinch of salt and beat the whites into a thick foam.
• Pour warm syrup into the protein mass in a thin stream, all the while continuing to beat the cream with a mixer.

Delicate protein cream is good to use as the top layer of the cake. Eggs for him can be taken only fresh. Be sure to wash them before use to avoid contracting a serious infectious disease. If you want to make the cream more dense, you can add gelatin to it during cooking, after diluting it in a small amount of water. In this case, the filling is suitable for making the Bird's Milk cake.

Creamy cheese filling

• cream cheese - 0.25 kg;
• vanilla sugar - 10 g;
• cognac - 10 ml;
• orange peel - 20 g;
• lemon zest - 20 g;
• powdered sugar - 20 g.

Cooking method:

• Mix lemon and orange zest with vanilla sugar and powdered sugar. If desired, the zest can be grated from fresh citrus fruits.
• Beat the cheese, putting it in a small but rather high container.
• Pour cognac to the cheese, pour in a sweet aromatic mixture. Beat until a homogeneous mass is obtained.

This fragrant filling is suitable for making not only ordinary cakes, but also cheesecakes. If desired, chopped nuts or chocolate chips can be added to the cream.

banana filling

• butter - 0.2 kg;
• condensed milk - 0.25 l;
• bananas - 0.5 kg.

Cooking method:

• Beat soft butter with a mixer.
• While continuing to beat, gradually add the condensed milk.
• Peel bananas. Grind them separately with a blender or mash with a fork.
• Combine banana puree with milk and butter. Beat thoroughly with a mixer.

If the cream seemed too liquid, you can pour a little semolina into it and beat again. The cream is very fragrant, has a pleasant shade. Cake stuffed with banana cream can be decorated with slices of fresh bananas, but this should be done immediately before serving the dessert to the table.

To give the filling additional shades of taste and aroma, coffee, jam or jam, citric acid, orange zest, cinnamon and other ingredients can be added to it.

Fillings intended for cakes can be used with the same success for filling cakes. Some of the creams can be served as independent dish, decomposed into creamers. In particular, this can be done if you did not calculate and prepared too much stuffing.