Cream for cake at home between cakes. Cooking delicious cream for biscuit cake - recipes with photos. Cream with Oreo cookies

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 cream on top. 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, 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 liqueur 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. Turned out fast and delicious!

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)))

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 a fluffy and soft biscuit at home. A variety of products can be used for this. However, one ingredient in it always remains the same. These are 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. While the 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 grease it with 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 sticks to 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) in advance. 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 poured into the dough.

If you decide to make an original dessert, then we recommend preparing the base using candied fruits, nuts, citrus zest. Often the recipe for a biscuit cake cake includes a component such as cocoa. With it, you get a 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 a juicy and tender 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 a 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 with the right amount of 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 your own hands.

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

Of course, ready-made biscuit cakes are different from self-made ones. However, you can also make a delicious and beautiful cake from them, which all members of your family will surely appreciate.

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

• 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 of purchased cakes is that with the help of them the dessert always turns out to be 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, while 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 the homemade dessert is 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.

After the lapse of time, the finished dessert is removed from the refrigerator and served to the table. After the guests appreciate the culinary skills of the hostess, the dessert is cut into portions, distributed on beautiful saucers and presented 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. An ideal option for such a dessert is sour cream. To make it at home, we need:

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

Cooking method

As in the previous recipe, you will need some free time to make homemade cream. 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.

By continuing to beat the ingredients for some more time, a very light and airy cream is obtained, 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 is 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, a small amount of cottage cheese was added to the dough, then it is more advisable to make the cream with the addition of the same dairy product. So you get a tastier and more 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 its quick preparation we 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. In the process of such mixing, granulated sugar, heavy cream and vanillin are gradually added to the dairy product.

Whip all the ingredients until a fairly thick and fluffy mass is obtained. 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 make a chocolate dessert, 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 a large spoonful of cold water to it 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. Having added the required amount of cocoa powder to the dishes, the 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 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.

Biscuit is perhaps the easiest and most versatile pastry to create a dessert. Cakes and pastries are collected from biscuit cakes, rolls are rolled from thin layers of biscuit dough. Yes, and the usual, hastily cooked, biscuit is able to decorate any tea party.

Cream is the most delicious part of any dessert. It soaks the biscuit dough, filling it with extra sweetness and special taste. A dryish biscuit smeared with cream becomes softer and more tender, with creamy masses you can not only fill, but also decorate desserts. Often, creams prepared according to a special recipe are used to prepare the surface of cakes before decorating with mastic.

The collection contains the simplest recipes for creams for biscuits, using which you can quickly create your own original dessert.

General principles for making simple creams for biscuits

There are many both complex and simple options for biscuit cream. A well-chosen recipe is by no means everything. To make the cream tasty, lush and homogeneous, the basic requirements must be observed. All cream products must be exclusively of the first freshness, and of high quality. Strict adherence to technology and the recommended temperature regime are also mandatory.

. Protein creams. Since the creamy mass is not subjected to heat treatment, it is recommended to thoroughly wash off the dirt from the eggshell with warm water, and it is best to do this using soda. The shell should be broken carefully, trying not to damage the film holding the yolk - even a little of it, getting into the whites, will interfere with high-quality whipping.

.Custards. The basis of such a creamy mass must be prepared in a non-enamelled pan and it is desirable to provide that the container has a double bottom. For stirring, it is recommended to use a wooden spoon with a long handle. The surface of a hot base or a ready-made cream, before cooling, should be lightly sprinkled with fresh powdered sugar or covered with a film. If this is not done, the surface will become weathered and covered with a dry film (crust).

. Oil creams. Prepared with butter. It should be with the maximum available percentage of fat content and high quality. Otherwise, when whipping, it may exfoliate. Butter fat must be kept warm for some time before use to soften.

. Butter creams. Prepared by whipping cream with various additives. The main requirement is the use of high-quality and fatty, 35% cream. When using a product with reduced fat content, the cream will turn out to be liquid.

. Sour Creams. The principle of preparation is similar to the technology of butter cream. The requirements for the main product are identical - freshness, quality, high percentage of fat content. The higher this indicator, the thicker and more stable the cream.

. curd cream. The percentage of fat doesn't really matter. The main requirements are imposed on the quality and granularity of cottage cheese. It is advisable to take a non-dry, elastic product.

The process of whipping any cream should occur gradually. Initially using the minimum mixer speed. RPM should be increased gradually. If in the process of whipping a cream based on cream or fermented milk products curdling occurs, the mass is spread on a sieve lined with gauze. They try to beat again only when all the liquid has come down.

You can add any flavoring additives to simple creams for biscuits. It can be vanilla, berries, chocolate, cocoa, chopped citrus peel, nuts. For tinting, you can take berry or vegetable juice, factory food colors.

Simple custard for biscuit with condensed milk

Ingredients:

White chocolate bar - 100 gr.;

a teaspoon of vanilla sugar;

Two tablespoons of regular milk;

180 gr. creamy, preferably 72% butter;

300 gr. whole condensed milk.

Cooking method:

1. Break the chocolate into pieces, put in a bowl. Add a third of the butter and place in a water bath. Stirring, heat until the chocolate is completely melted in the melted butter.

2. Pour ordinary milk into the oily mass and continue to heat, stirring all the same, for 2 minutes. Remove from the bath, set aside for five minutes to cool.

3. In a separate bowl, beat the remaining butter with condensed milk until smooth. Add the cooled butter mass, vanilla - mix thoroughly with a mixer.

Easy Biscuit Cream: Chocolate Ganache Recipe

Ingredients:

Cream, fat content not less than 22% - 400 ml;

Creamy natural, high-quality butter - 50 gr.;

450 grams of 96% chocolate.

Cooking method:

1. We break the chocolate bar into squares, chop them with a knife into smaller pieces and put them in a bowl.

2. Warm the cream over medium heat. Do not boil, as soon as the first bubbles rise - signs of boiling - remove the cream from the stove and pour over the chocolate. We leave for two minutes.

3. Watch the temperature of the cream. If they are not hot, chocolate lumps will appear, which is already impossible to get rid of. The ganache will have to be strained.

4. Put the softened butter to the melted chocolate in cream and mix everything thoroughly with a mixer.

5. Chocolate ganache is ready. It can be used immediately if you want to cover the surface of the cake. To coat the cakes, place the ganache in the refrigerator for half an hour - it will become denser and softer.

Simple cream for biscuit on cream with caramel flavor

Ingredients:

Unrefined sugar - 200 gr.;

150 gr. hardened homemade cream or butter;

Liquid cream, fat content not lower than 22% - 300 ml;

Vanilla powder.

Cooking method:

1. Distribute sugar evenly over the bottom of a thick-walled stewpan. We put the container on a small fire. Stirring, warm up, waiting for the crystals to completely melt, after which we boil a little more so that the syrup acquires a beautiful brownish tint.

2. In parallel, at the minimum heat, warm up the cream.

3. Actively stirring the sugar syrup, pour hot cream into it in a thin stream. Pieces of caramel may form, do not stop heating, they will dissolve on their own.

4. When the creamy mass begins to thicken, remove the saucepan from the stove, pour the contents into a bowl. Cool slightly, then strain and place in the cold for a while. We take it out when the mass becomes similar in consistency to a thick sauce.

5. In a separate bowl, beat the softened butter to a shine. Then, without stopping whipping, we introduce caramel mass into it by a teaspoon.

6. Such a cream is good not only for spreading biscuit cakes, it can also decorate ready-made desserts. The chilled cream holds its shape well and does not flow when it is left in the room for a long time.

Simple cream for sour cream biscuit with butter

Ingredients:

Homemade, non-thickened sour cream - 200 gr. (you can take the factory, 30%);

Half a glass of sugar;

200 gram pack of high-fat oil.

Cooking method:

1. We spread the oil from the refrigerator in advance. Warming up to room temperature, cut it into thin sticks and spread to sour cream.

2. Gradually adding sugar, beat the sour cream until smooth. The result should be a non-spreading, lush mass.

3. Before applying to the biscuit, be sure to cool the sour cream in the refrigerator.

Simple cream for biscuit on proteins under mastic

Ingredients:

Eight proteins;

Half a kilo of sweet cream butter;

400 gr. sugar.

Cooking method:

1. Beat whites until fluffy with a small pinch of salt. In the process, gradually introduce sugar to the proteins.

2. We place the resulting air mass in a water bath. While whisking, warm slightly (up to 30 degrees). Then we remove from the stove and continue to beat for another quarter of an hour.

3. Beating the butter separately, transfer the mass to the proteins. Working with a mixer, we achieve uniformity of the protein cream.

4. The cream is well suited for smearing a dessert if it is planned to decorate it with mastic. Jewelry in contact with such a surface does not melt and does not slide on it.

Simple Chocolate Biscuit Cream: Cocoa Recipe

Ingredients:

Half a liter of milk;

90 grams of starch;

Two tablespoons of cocoa powder;

Half a glass of sugar;

Creamy, 72%, butter - 30 gr.;

1 gram vanilla powder.

Cooking method:

1. Pour 300 ml of milk into a large non-enameled saucepan and place on a small fire. Warming up, add cocoa, a pinch of fine salt, sugar to the milk. Add chopped butter and mix well. Bring to a boil, then continue to cook on a lower heat for three minutes. Constantly stir the cream base - it can burn.

2. Dilute the starch in the remaining cool milk. Intensively stirring the hot mass, pour in the starch mixture in a thin stream, bring the thickening cream to a boil and immediately remove from the stove.

3. Let it cool down a little, add vanilla to the chocolate cream. Leave to cool completely, covering the surface of the creamy mass with a film.

Easy cream sponge cake with mascarpone cream

Ingredients:

Fatty, 33%, cream - 300 ml;

250 gr. cheese, Mascarpone;

Five tablespoons of sugar (125 grams).

Cooking method:

1. For a quarter of an hour, we move the package with cream from the common chamber of the refrigerator to the freezer.

2. After cooling, pour the cream into a clean bowl, add sugar to them and beat.

3. We carefully monitor the process, we try to do without switching to maximum speed. With vigorous whipping, the cream can quickly churn into butter.

4. Having received a lush mass, add mascarpone and, working with a mixer, slowly mix the cheese with a creamy base.

Simple cream for dark biscuit made from cottage cheese with cherry flavor

Ingredients:

Non-grained 9% cottage cheese - 300 gr.;

Small lemon;

Half a liter of 22% cream;

20 gr. instant (granular) gelatin;

Powdered sugar - 125 gr. (5 tablespoons);

Cherry juice - 70 ml;

300 gr. pitted cherries.

Cooking method:

1. For cream, you can take fresh, frozen or canned cherries in their own juice. We thaw frozen berries in advance in air at room temperature, remove the seeds from fresh cherries.

2. Pour gelatin with warm water so that it completely covers it, and leave it until the right moment. The granules should swell well.

3. Pour boiling water over the lemon, wipe dry. With a fine grater, we scrape the zest from the citrus, then cut the fruit and squeeze the juice. We filter out the remnants of the pulp and remove the bones that have fallen into it.

4. Whip the chilled cream until fluffy.

5. We grind the cottage cheese using a rare metal sieve. Add powdered sugar and mix thoroughly.

6. Separate three tablespoons of the curd mass, mix it with gelatin and, putting it back, mix. Put the lemon zest, pour cherry juice, freshly squeezed citrus juice and blend until smooth with a blender. You can use a mixer.

7. In the resulting cream base, gently stir in the whipped cream. Set aside a third of the prepared cream, and mix the remaining cream mass with cherries.

8. With a cream containing berries, we coat the biscuit cakes, and with the one without cherries, we coat the sides and top of the dessert.

Tricks for making simple sponge cake creams - useful tips

Whipping cream with a whisk is tiring. A mixer or blender will help to significantly speed up and facilitate the process.

For the preparation of the cream, do not use aluminum containers. The creamy mass may acquire a characteristic metallic taste and darken. The best utensils for whipping the creamy mass will be glass containers.

Do not overheat the oil. It should just soften a little, not melt. If the fat has begun to shine and float, return it to the refrigerator to harden a little.

If you forgot to get the butter out of the refrigerator in advance, grate it on a coarse grater. The fat will quickly soften, and literally in five minutes it will be possible to prepare a cream from it.

Sometimes you want to eat something sweet. But what if there is nothing like this at home or you don’t know how to bake? Or maybe you have a bad stove and you are afraid that the cakes will not bake, rise or burn? What if the guests are already on the doorstep, and you have nothing to feed them? Ready-made cakes from the store will come to the rescue. Let's figure out together what creams for ready-made cakes from the store can be prepared. There are insanely many of them. Choose the one that suits you and your family.

Creams for ready-made biscuit cakes

If the technology for making biscuit cakes is more or less clear to us, then what is cream?

In general, shortcake cakes are a flight of fancy. How juicy, tasty, airy, sweet, high-calorie or fatty it turns out depends solely on you. This is the result of creativity and imagination of the hostess.

What are creams?

• Sour cream.
• Oil.
• From condensed milk.
• With mascarpone.
• Curd.
• From boiled condensed milk.
• Yoghurt.
• Chocolate.
• With condensed milk and sour cream, etc.

Cream of sour cream

How to prepare a cream for ready-made sour cream?

What we need:

• three hundred ml of fat sour cream;
• 1.5 st. granulated sugar;
• twenty grams of vanilla sugar.

Cooking method:

1. Before cooking, you need to cool the sour cream, as well as all the utensils that we need to make the cream (bowl and mixer beaters).
2. Put sour cream in a chilled bowl, beat it with a mixer, gently pouring vanilla and regular sugar.
3. If in the process of whipping the sour cream becomes too liquid due to granulated sugar, then add a little thickener. Ten grams will be enough. After that, you need to whip the cream again.

To improve the taste of the cream, you can add any aromatic essence there.

Butter cream with condensed milk

Another cream recipe for ready-made cakes. Now oil from condensed milk.

What we need:

• two hundred g of condensed milk;
• two packs of quality plums. oils;
• three grams of vanilla powder;
• twenty ml of cognac / liquor.

Preparing the cream:

1. The butter should be soft, take it out of the refrigerator in advance. To melt the butter faster, you can cut it into pieces.
2. Using a mixer, beat the butter until it increases in volume.
3. Next, gradually add the condensed milk, one tablespoon at a time, while continuing to whisk.
4. To give an interesting flavor note to the cream, add liquor or cognac.

You can dilute the cream with any berries, fruit pieces or berry puree.

Cream of mascarpone and cocoa

As a result, we get chocolate cream. You can make a wonderful cake from ready-made biscuit cakes with mascarpone cream and cocoa.

What will be required:

• five hundred g of mascarpone;
• four hundred ml of heavy cream;
• two hundred g of powdered sugar;
• one hundred and thirty g of cocoa;
• seventy ml of fruit liqueur;
• three grams of vanilla powder.

Cooking method:

1. In a bowl, mix the mascarpone with half of the powdered sugar. Then add cocoa and fruit liqueur. Mix everything with a spoon.
2. In a cold container (put it in the refrigerator in advance), beat the cream with a chilled whisk (should also be ice-cold) and half the powdered sugar. Add vanilla powder.
3. Now beat everything with a mixer until fluffy and add whipped cream on a spoon.

It will take no more than twenty minutes to prepare. Crushed nuts, chocolate chips (confectionery drops), coconut flakes, etc. can be added to the cream to improve the taste.

Cream with boiled condensed milk

Use cream with condensed milk for ready-made cakes to treat yourself to a delicious treat for breakfast, snack or afternoon snack.

What will be required:

• three hundred grams of boiled condensed milk;
• three hundred grams of fat sour cream;
• fifteen ml of cognac;
• a drop of vanilla essence.

Cooking method:

1. Sour cream must be beaten with a mixer at high speed. This will take no more than four minutes.
2. Next, gradually introduce a tablespoon of condensed milk, while continuing to whisk.
3. Lastly, add vanilla essence and cognac to the cream.

You can smear the finished cakes with cream, and then put the finished cake in the refrigerator so that it is soaked.

lemon cream

What we need:

• one hundred and twenty five grams of plums. oils;
• two thirds of a glass of granulated sugar;
• a quarter glass of water;
• two yolks;
• a third of the zest of a lemon.

Cooking method:

1. Pour sugar with water along with lemon zest. Boil.
2. Grind the yolks in a saucepan. Pour syrup in a thin stream. Put the saucepan back on a slow fire. Boil, stirring thoroughly.
3. Make sure there are no lumps in the cream.
4. Then remove the cream of the consistency of liquid sour cream from the heat. Cool it and then bring it to the state of fresh milk.
5. Combine cream with oil. Cut it into small pieces ahead of time.
6. Then beat all this mass with a mixer until fluffy.

The cream is ready. Coat them with ready-made cakes. Place the cake in the refrigerator to chill.

Cream for "Napoleon" from condensed milk

Let's prepare a cream for "Napoleon" from ready-made cakes. With them, you can cook a cake in just half an hour.

Ingredients:

• two packs of plums. oils;
• can of condensed milk.

Cooking buttercream:

1. Beat the softened butter with a mixer until the volume changes.
2. Then gradually add the condensed milk, one tablespoon at a time. We continue to beat.
3. We coat each layer with butter cream and put one cake on top of the other. Refrigerate.

Such a cream can even be an independent dish. It is not necessary to coat them with cakes. You can serve with cheesecakes, pancakes, pancakes. We are sure you will like it very much!

Cream of jam and sour cream

Quite an interesting cream, isn't it? Let's learn how to cook it.

What we need:

• one hundred and fifty g of any fruit jam;
• two hundred grams of sour cream;
• fifty grams of sugar.

The cooking method is insanely simple:

1. Beat jam in a bowl together with granulated sugar.
2. Add sour cream while continuing to beat.

Grease the finished cakes with cream.

Chocolate whipped cream

Making a delicious filling for a cake from ready-made cakes is not difficult. You just need to arm yourself with this recipe.

What will be required:

• a quarter liter of heavy cream;
• Art. a spoonful of powdered sugar;
• bar of grated chocolate.

Step by step recipe:

1. Put the chilled cream into a bowl. Start whisking them gently.
2. When the cream thickens, mix it with sugar. Just do it as carefully as possible.
3. Now add chocolate, melted in a water bath.
4. Very gently mix everything with a spatula from the bottom up.

The cream is ready.

Curd cream

Now we will make a cream of fat-free cottage cheese. Our goal is to prepare a dessert that could be consumed without worries about the figure by people who want to lose extra pounds. So, how to cook cream for the cake:

What we need:

• two packs of fat-free cottage cheese;
• a glass of sugar;
• a glass of sour cream.

We prepare as follows:

• Using a blender, mix cottage cheese with sugar and sour cream. Beat until a creamy mass forms.

The output is the most delicate airy cake, because its layers are airy curd cream with sour cream. Treat yourself and your loved ones with a low-calorie treat.

Cream with chocolate chips and mascarpone

It takes only fifteen minutes to prepare the cream. Let's see how to do it:

What we need:

• five hundred g of mascarpone;
• fifty grams of chocolate;
• one hundred and sixty g of powdered sugar;
• a pinch of vanillin;
• three hundred ml of milk cream.

Cooking method:

1. Combine powdered sugar and mascarpone together in a bowl and mix thoroughly. In this case, it is better not to use blenders and mixers. The cream will turn out much tastier and more tender if you mix it yourself.
2. Dairy cream is better to choose fat (from 30%). Mix them together with vanilla. This is where the mixer comes into play.
3. Grate chocolate on any grater. You can use both milk and dark chocolate. The filling for cakes will turn out even tastier if you mix grated milk and dark chocolate.
4. Now mix chocolate with whipped cream and mascarpone mass. Next, beat everything with an immersion blender or mixer.

A cake soaked in mascarpone buttercream with chocolate chips is simply delicious.

Cream for cake "Napoleon"

Want to cook The cream recipe for ready-made cakes is very simple. Even a child or a novice hostess can implement it.

What we need:

• two packs of plums. oils;
• two chicken eggs;
• one and a half glasses of sugar;
• a glass of milk;
• two st. spoons of flour.

Cream step by step:

1. Break eggs into a bowl and mix together with sugar.
2. Pour milk, add flour. We mix everything.
3. Cook the mixture in a saucepan over low heat for about twenty minutes. Remember to stir occasionally. Make sure nothing burns.
4. Then the cream must be allowed to cool. Next, add softened butter. Mix thoroughly with a spoon.
5. The cream is ready. Now you can coat them with cakes. Do not forget to put the cake in the refrigerator for two or three hours.

Let's look at a few tips to help you achieve the perfect cream:

• To make a delicious butter cream, you should use high-quality butter.
• Moreover, butter cream can be used not only as a cake impregnation, but also as a cake decoration.
• For the preparation of cottage cheese cream, granular cottage cheese cannot be taken. Moreover, choose a non-fat product (less than 5%).
• After you have bought cottage cheese, try it. Perhaps it has already been sweetened. Then you do not need to add granulated sugar to the curd cream during its preparation.
• It is best to use not sugar, but powder, as a sweetener, so that the cottage cheese does not become liquid.
• Chocolate cream can be even more intense. Sprinkle the cakes with grated chocolate before brushing them with cream.
• Fruits and berries can serve not only decoration. They can also be used as a natural health supplement.
• To get sour cream without extraneous flavors, as well as the correct consistency, use sour cream, the fat content of which is more than 30%.
• If the sour cream is too liquid, then you can hang it in cheesecloth over a bowl for three hours. If sour cream does not seem thick to you, add starch, thickener or gelatin there.
• You can also make the cake more colorful. Use food coloring when adding to each of the creams. Spread each layer of the cake with a cream of a different color. Surprise your family and friends!
• Gel dyes dissolve in the cream much better, and the mass itself is more uniform.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

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.

What cream is suitable for biscuit

When baking any confectionery product at home, you need to think in advance about the cream base that you will use for impregnation. There are a huge number of methods for preparing this important component of the cake, but only certain ones are suitable for biscuits. These include recipes for biscuit cream based on sour cream, butter, condensed milk, cottage cheese, chocolate, cream, proteins, milk or fruit. All of them complement the taste of this dessert in their own way and have their fans, and how to cook them, see the step-by-step instructions with a photo below.

How to make cream for biscuit cake

To prepare any biscuit cream recipe, you will need universal rules that will help you easily get the perfect baking impregnation consistency. Try a few of the tips below:

• In order for the cream base to have the correct consistency, strictly follow all the proportions indicated in the instructions.
• If you also want to decorate the cake, use a special recipe for making biscuit cream for decorating, for example, mastic or almond.
• If you like more juicy cakes, soak all the cakes with any syrup before applying the cream. It can be, for example, a simple jam diluted with a little water.

Sour cream with fruits

The taste of biscuit cake is wonderfully complemented by sour cream with fruit. In this case, the dessert will turn out juicy, very appetizing. Moreover, fruits can be used both for dough and for preparing the cream itself - this way the taste will turn out to be more saturated. The list of ingredients can include peaches, strawberries, cherries, berries, kiwi. It all depends on what kind of fruit your family prefers.

Ingredients:

• 0.3 l of sour cream with a fat content of 25%;
• 0.15 kg of cottage cheese, but curd cheese is better (for example, Almette or Mascarpone);
• 0.1 kg of granulated sugar;
• 50-gram glass of milk;
• 1 st. l. gelatin;
• canned peaches.

Cooking algorithm:

1. Pour gelatin into milk, stir, leave to bloom for 15-20 minutes.
2. Heat the resulting mass on the stove at low heat to dissolve the grains.
3. Separately, beat sour cream with sugar, add cottage cheese.
4. Then add the milk-gelatin mixture, repeat the whipping process.
5. Throw the diced fruit into the resulting mass.

Delicious with condensed milk

Many people are very fond of condensed milk and use it as an independent ingredient for soaking biscuit cakes or cakes. This option also turns out to be very appetizing. Add a few additional ingredients to the recipe and you will see how much the taste of your biscuit will change. The preparation of the method described below will not take you much time and effort, so you can use it as an on-duty option for every day.

Components:

• 180 g butter;
• 100 gram white chocolate bar;
• 0.3 kg of condensed milk;
• half a glass of cow's milk;
• 4 tsp vanillin.

Step by step description:

1. Melt 60 g of butter and chocolate in a steam bath. When you see the ingredients begin to separate from each other, immediately add milk.
2. Stir constantly, keep on the stove for up to 3 minutes. Set aside to cool down (5 minutes).
3. Separately, mix condensed milk with the remaining butter (softened), beat with a blender. Add creamy chocolate mass, vanilla. Mix thoroughly.
4. Allow the cream to dry completely by placing it in the refrigerator for one hour.

Light curd

For those who prefer a lighter impregnation of biscuit, curd cream is ideal. Its airy consistency will give the cake a special appetizing taste, and its delicate taste with a minimum amount of sugar will add an unforgettable zest. Arrange a small holiday by treating your beloved man and your children with this dessert. They will be delighted with a delicious biscuit cake with a curd cream base.

Products:

• 0.4 kg of cottage cheese;
• 4 yolks;
• 0.1 kg of sugar;
• 0.2 kg low-fat cream;
• vanillin;
• one lemon;
• 60 g nuts.

How to cook:

1. Beat cottage cheese with a blender or mixer.
2. Then add sugar with nuts, yolks, vanilla. Squeeze lemon juice, mix thoroughly.
3. Separately, whip the cream, add to the curd mass, mix, refrigerate for a couple of hours.

sour cream

If you need an alternative to sour cream to soak a biscuit cake, use another recipe in the video attached below. This additional method will introduce you to some of the intricacies of preparing this cream base. Thanks to which the cake will become juicy, very appetizing and airy, its delicate taste will not leave anyone indifferent.

Oily Charlotte

If you prefer oily creams, learn how to make an impregnation called "Charlotte". The video recipe below will walk you through the classic method of making this creamy base. You can use it not only to grease the cake layers, but also to decorate the top by adding different dyes. Thanks to this recipe, you will get not only a delicious biscuit, but also very beautiful.

Protein

Another option to soak a sponge cake deliciously is to use a protein cream base. Its preparation does not require any special secrets, the main condition is to use egg whites. How the process of preparing this cream takes place, see the video tutorial, which you will find below. Here is a step-by-step preparation with explanations of why it is better to use certain products.

Curd

Biscuits soaked in curd mass are very popular. Creams prepared on the basis of this product are especially tender, airy and tasty. This is one of the ideal biscuit cake toppings to ensure your dessert never gets dry. A cake made with cottage cheese cream can serve as an ideal option for a sweet table of any banquet.

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Biscuit Cream Cake Recipes