The fastest and easiest cream to prepare is considered sour cream. Conventional foods found in the kitchen will instantly create a sweet masterpiece. The biscuit is soaked in delicate cream, and the cake will turn out to be surprisingly juicy. The best option is sour cream with high fat content. So the cream will not be acidic, and the texture will become velvety.

Ingredients:

• 500 gr sour cream;

• 90 g of powdered sugar;

• a pinch of vanillin.

The process of making sour cream for biscuit:

• Sour cream should be pre-cooled - the consistency of the cream will become more dense;

• Put sour cream in a bowl or a tall glass for a blender;

• Using the whisk nozzle, start whipping the sour cream. Gradually add a small amount of powdered sugar. Add vanillin at the end;

• Whip the cream until the powder is dissolved. It takes a few minutes. The main thing is not to overdo it - fat sour cream can easily turn into oil;

• Ready cream grease biscuit cakes. To completely soak, they put the cake in the refrigerator overnight.

Curd cream for biscuit cake

Cooking cream does not take much time. The dense texture allows you to cook a tall cake or use the filling as an independent dessert. The combination of sweetness and sourness is perfect for biscuit cakes. Curd should be chosen with the highest fat content, and instead of sugar it is better to use powdered sugar. This will protect the cream from unnecessary grains and make the mass more silky.

Ingredients:

• 250 gr of cottage cheese;

• 50 g butter;

• 350 gr of powdered sugar;

• a pinch of vanillin.

The process of preparing curd cream for biscuit cakes:

• Rub the cottage cheese through a sieve, add vanillin and softened butter;

• Beat the mass at low speed, achieving uniformity;

• Pour powdered sugar in parts, gently mixing the cream;

• When all the powder is in the curd mass, whip the cream again;

• Grease biscuit cakes should be in advance so that the curd cream soaks the cake.

Caramel Cream

The taste of sugar cockerels on a stick, familiar to everyone since childhood, is interpreted in the recipe for a biscuit cake cream. An unforgettable aroma and taste fills the dense filling structure.

Ingredients:

• 300 gr fat cream;

• 200 grams of sugar;

• 150 g butter;

• vanillin.

Cooking process:

• Pour sugar into the pan and put the dishes on the fire. Let the sugar melt and caramelize;

• Simultaneously warm the cream in the microwave;

• Pour cream into a bowl with caramel cooked in a thin stream and stir vigorously. You need to cook the mixture until a homogeneous and dense mass is obtained;

• Remove the mixture from the heat and cool completely;

• Beat softened butter, gradually adding caramel mass;

• Cooked cream should become lush.

Cream cake biscuit

Airiness and tenderness are the main advantages of this delicious cream. The filling is easy to prepare, and the taste of the impregnated biscuit impresses with its richness and sweetness. Cream is an indisputable treat for every sweet tooth. The classic recipe involves the use of ordinary milk, but it can be easily replaced with condensed milk. In this case, sugar should be excluded.

Ingredients:

• 250 grams of softened butter;

• 200 g icing sugar;

• 100 g of milk;

• a pinch of vanillin.

Cooking process:

• Pour milk into the pan and boil. Cool to room temperature. When using pasteurized milk, this step can be skipped;

• In the cooled milk, add the remaining ingredients: soft butter, powder and vanillin;

• Beat the mixture for 4-5 minutes until the mass becomes homogeneous;

• As soon as the mass becomes airy, the cream will be ready.

To make the texture of the cream soft and thick, you should choose high-quality oil. The temperature of the products should be approximately the same. So you can avoid exfoliation of the cream.

Cream for biscuit cake with condensed milk

A simple recipe for a delicious and delicate cream. It holds its shape well, which allows it to be used to decorate a biscuit cake. The caramel flavor of boiled condensed milk perfectly sets off sweet cakes. You can use ordinary condensed milk and it at home. This should be done carefully, especially since the jar is boiled for about 2 hours. After which it is worth cooling, and only then open and apply it to the cream.

Ingredients:

• 380 g of condensed milk;

• 200 g butter.

The process of preparing cream from condensed milk:

• Oil must be removed from the refrigerator in advance to make it softer and more supple;

• Beat the softened butter with a whisk or mixer for 1 minute. The mass must become airy;

• Without stopping beating, add condensed milk in small quantities. It is necessary to ensure that all lumps are broken;

• As soon as all the condensed milk is added to the butter, beat the cream for 2-3 minutes. The fullness of the dessert is evidenced by the splendor and silkiness of the mass.

Protein Cream

Easy to prepare cream will surprise with its splendor. It keeps its shape perfectly, which allows not only to interlay them with biscuit cakes, but also to decorate the dessert.

Ingredients:

• 4 squirrels;

• 250 grams of sugar;

• 10 grams of lemon juice.

Cooking process:

• Pour proteins and lemon juice into a deep container. Beat intensively until stable peaks are obtained;

• Gradually add sugar;

• The finished cream has an airy structure and white color.

Chocolate cream for biscuit cake

Chocolate lovers will be delighted to once try this recipe. The texture is delicate and light, and the aroma is delicious. This makes it possible to use chocolate cream as an independent dessert, or as an impregnation for a biscuit cake. It is better to take milk with the highest fat content, and in the absence of starch in the kitchen, flour will easily replace it. The principle of preparing the cream is similar to custard, so the main thing is to constantly stir, avoiding burning.

Ingredients:

• 500 g of milk;

• 50 grams of cocoa powder;

• 90 grams of sugar;

• 90 grams of starch;

• 30 g butter;

• a pinch of salt;

• vanillin.

The recipe for chocolate cream for biscuit:

• To prepare the cream, take a large pan. Pour 300 g of milk into it and put on a small fire to warm it;

• Add warm salt, cocoa powder, sugar and butter to warm milk. Mix the mixture;

• Bring the mass to a boil and continue cooking for several minutes. Stir the cream thoroughly. After remove the container from the fire;

• In a separate bowl, mix the remaining milk and starch;

• Constantly stirring the hot milk mixture, pour in a thin stream of milk with starch. The cream will begin to thicken;

• Put the pan again on fire, bring to a boil and boil for 2 minutes;

• Remove the dishes from the stove, pour vanilla into the chocolate mass. Cool;

• Ready cream is served chilled.

Sponge Cake Yogurt Cream

Such a cream is a real salvation for those who love sweets, but are forced to limit their diet. The unusual taste and lightness of the cream will be a worthy alternative to ordinary cream. Cream is especially rich in mass, and gelatin is shaped. Yogurt cream will make a good combination of sponge cakes and fruits. For naturalness and usefulness, the recipe used yogurt without additives and dyes.

Ingredients:

• 550 gr of natural yogurt;

• 50 gr fat cream;

• 200 grams of sugar;

• 100 g of water;

• 150 gr of lemon juice;

• 1 sachet of gelatin.

The process of making yogurt cream for biscuit cakes:

• Pour yogurt into deep dishes, add half the norm of sugar. Beat the mixture with a mixer for 10 minutes at high speed;

• Without stopping beating, pour lemon juice into a thin stream. Intensive stirring should be continued until all sugar grains have dissolved;

• Pour water into a separate pan, put it on a fire and boil;

• Cool the water to room temperature and pour in the gelatin. Mix thoroughly to prevent lumps. Let the mass stand for a while;

• Pour the gelatin mixture into the cream and continue whipping;

• In a small bowl, mix the chilled cream and the remaining sugar. Beat until lush foam;

• Mix the yogurt portion of the cream and the cream. Mix gently, cover the dishes and refrigerate for about 2 hours. After the specified time, the cream will be ready and it can be used to fill the biscuit cake.

Delicious custard for biscuit

The best option for making cream for biscuit cake, if the refrigerator has the usual products. With simple manipulations, an amazing dessert and an excellent filling for biscuit cakes are obtained.

Ingredients:

• 2 eggs;

• 350 gr of condensed milk;

• 100 g flour;

• 250 gr of milk;

• 200 g butter;

• 8 g vanilla sugar.

Cooking process:

• Beat eggs in a deep bowl;

• Add condensed milk to the egg mass and mix. Pour in milk, add vanilla sugar;

• Add flour to the mixture and after thorough mixing put the dishes on the fire;

• The cream must be constantly stirred. The mass should cook until thickened. Then remove the container from the heat and let the cream cool;

• In a separate bowl, beat the softened butter until light;

• Add oil to the cooled egg and milk mass. The final step will be thorough mixing of the cream.

Curd Fruit Cream

Fragrant cream based on cottage cheese will become an unusually tasty treat for guests. Fresh fruits add a touch of sourness. For lovers of sugary creams, you can use canned or frozen berries and fruits.

Ingredients:

• 300 gr of cottage cheese;

• 25 grams of gelatin;

• 60 g of granulated sugar;

• 25 grams of lemon juice;

• 100 grams of strawberries;

• 250 g canned apricots;

• 300 gr cream.

The process of making cream for biscuit:

• Pour gelatin with lemon juice, leave for 20 minutes. After swelling, melt in a water bath and cool;

• Mix cottage cheese with sugar, pour in gelatin and mix;

• Finely chop strawberries and apricots or mashed. Add fruit mass to the curd;

• Beat cream in a separate container. Mix them with a curd-fruit mixture. Cool the finished cream.

10 win-win recipes for delicious creams will complement and decorate a biscuit cake. Conventional products will magically come together to create an amazing dessert.

Sponge cake. Sponge cake is a fairly common and one of the most popular varieties of cakes with a long history. Such cakes are prepared on the basis of biscuit cakes, and various creams, glazes and fillings are used to soak and decorate them.

The biscuit dough is prepared quickly enough, therefore, all products for its preparation must be prepared in advance. In order to prepare a biscuit dough according to the basic recipe, add flour to the eggs beaten with sugar, then knead the dough and bake cakes from it. Then the finished cakes are cut, soaked in syrup or coated with cream and decorated. And to add splendor to biscuits, part of the flour can be replaced with starch. You can add to the dough and pieces of fruit or nuts.

To get the biscuit with a bang, the eggs for beating should be chilled, and the container in which they will be beaten should be cold, dry and clean. And before starting to prepare the dough, flour should be sifted at least three times - this will saturate it with oxygen and make the dough lush and soft. As for sugar, it is perfectly acceptable to grind it into powder - then it will be much easier to beat eggs.

Jam or jams are considered to be a classic filling for biscuit cakes, and a huge number of a variety of creams allows experimenting with their tastes: a biscuit cake with condensed milk cream will be very sweet and at the same time slightly dry, a biscuit cake with sour cream will turn out to be surprisingly tender and soft, and the sponge cake with whipped cream is always unusually airy. Perfectly combined with biscuits and butter, cottage cheese or custard.

Very tasty biscuit cakes are obtained with fruits: with strawberries, with cherries or with fruit jelly. A banana layer will also be an excellent solution - it will help make the biscuit cake softer and more tender. And biscuit cakes with the addition of cocoa or chocolate can boast an extremely rich taste.

When baking biscuits, it is necessary to observe the temperature regime, which should be between one hundred and eighty to two hundred degrees. If the temperature exceeds these values, the surface of the biscuit may become covered with a crust preventing moisture from evaporating, and the finished biscuit will certainly settle after cooling. Also, so that the biscuit does not donkey and does not condense, it is strictly forbidden to shake the form with the dough. And if you do not want to bake biscuit cakes yourself, you can always buy ready-made cakes in the store. Even children can make a cake of such cakes!

Sponge cake with cream is one of the most beloved among the people and at the same time quite simple to prepare. The basis of his recipe for many years remains virtually unchanged, but there are a huge number of options for its preparation. The main difference between them is the use of a particular type of cream. The structure of the cake, its taste, aroma and even appearance depend on the particular version of the cream.

In the articles and we talked about how to make a biscuit cake, in this post we will consider various types of creams for biscuit cake.

How to make cream for biscuit cake?

Immediately specify that the cream for biscuit cake can have a different purpose. Most of them are used for interlayer between cakes. But there is also a cream to decorate the top of the cake. And there is one subtlety. Many creams are well suited for creating a layer, and for the final decoration. Some, due to their consistency, can only be used as a layer. From the others, beautiful figures and ornaments will turn out, but the layer of them will not come out the most ideal.

Much depends on the consistency of the cream. If it is relatively liquid, it will permeate the cakes well, but it will be worse to keep the shape when decorating the top of the cake. From the thicker, you can make excellent decorative elements, but he will not always be able to soak biscuits. In such a situation, it is advisable to use a special impregnation of sugar syrup. She will make the cakes more juicy.

You can give an example of custard, from which very tasty biscuit cakes are made. It is ideal for layers of cakes, but not suitable for decoration. But butter or chocolate are good for decorating the top of the cake.

Cream recipes for biscuit cakes

Consider a few popular recipes for biscuit cake cream. In each recipe, you can make your own changes, add new ingredients, slightly change their proportions according to your preferences. To prepare an airy gentle cream (for example, protein), you need to use only the freshest products, and the dishes should be perfectly clean. A thicker custard will turn out if you take more flour. And we begin the description of the recipes with the simplest, sour cream.

Sour cream

This cream recipe is probably the easiest of all. To prepare it, you will need only a few of the most affordable products. At the same time, it is ideal for a layer of cakes; it saturates them well and fills them with its delicate taste. To make the biscuit cream of the desired consistency, it is advisable to take sour cream fatter, at least 15%, but better 20-30%.

Ingredients:

Sour cream - 500 g
   Powdered Sugar - 90–100 g
   Vanillin - 1 pinch

Instead of powdered sugar, you can take regular sugar, but this will slightly increase the cooking time, since it will be desirable to grind it in powder (or whip the cream for much longer to dissolve all the sugar). Vanillin can be replaced with vanilla sugar (take about 5-7 g, one teaspoon).

There is another option for a similar recipe in which part of the sour cream is replaced with butter. The final product will be more dense and saturated.

Cooking:

1. Cool sour cream.

2. Put the sour cream in a bowl or cup.

3. Beat sour cream with a mixer, gradually adding powdered sugar. Please note that if you use sugar, then you need to pour it immediately with sour cream and beat until it is completely dissolved.

4. When all the powder has almost dissolved, add vanillin and continue whisking.

5. After a few minutes, the cream will be ready. Do not beat it for too long, otherwise it can turn out to be too thick.

Butter cream

Another fairly simple and very common cream for the cake. There are also several recipe options here. So, you can replace powdered sugar with sugar, take condensed milk instead of milk (then we don’t need sugar anymore).

Ingredients:

Butter - 250 g
   Powdered Sugar - 200 g
   Milk - 100 g
   Vanillin - a pinch

Cooking:

1. Boil milk in a pan and then cool to about room temperature. Pasteurized can not boil.

2. Add the powder, vanillin and previously softened butter to the cooled milk.

3. Beat the mixture with a mixer for about 4-5 minutes until a homogeneous consistency is obtained.

4. As soon as the whipped mass acquires a uniform and airy consistency, the cream is ready.

Sometimes the question arises, how to make a cream according to such a recipe gentle, uniform, thick enough and at the same time airy. There are two secrets here. Firstly, the oil must be very high quality, it is the quality of the final product that depends on it. And the second caveat - you need to take all the ingredients at the same temperature. This will help to avoid delamination during cooking.

Butter cream

If you are interested in how to prepare a cream for biscuit with a thicker consistency, then the following recipe will do. It is quite similar to the previous one in composition. The main difference is that its recipe involves the use of eggs. Butter cream is great for decorating the cake.

Ingredients:

Butter - 250 g
   Sugar - 200 g
   Eggs - 2 pcs.
   Milk - 50 g

Cooking:

1. Break 2 eggs in a bowl, add sugar and beat.

2. Add warm milk to the mixture.

3. Warm up the mixture in a water bath. Leave to cool.

4. Knead the oil, add the obtained egg-milk mixture to it.

5. Mix thoroughly.

In this cream, you can add fillers to taste and get an oil-coffee or chocolate option. You can also use condensed milk instead of butter.

Cream with butter and condensed milk

A very simple recipe. To prepare such a cream (it is also called "Tauride"), we need only two ingredients - oil and condensed milk. Instead of regular condensed milk, you can take boiled.

Ingredients:

Butter - 200 g
   Condensed milk - 380 g (1 can)

Cooking:

1. We take out the oil in advance so that it warms up a little in the room and softens.

2. Beat the butter with a whisk (mixer) for about a minute, until an air mass is obtained.

3. Add a little condensed milk, continuing to beat. Carefully break all the lumps.

4. After adding all the condensed milk, beat for another 2-3 minutes. The dessert should be lush and silky.

If you take less condensed milk (regular or boiled), then you can additionally add regular sugar or powdered sugar.

Protein Cream

This recipe is ideal for layers of cakes, and for decoration. This cream has a very stable airy consistency.

Ingredients:

Egg whites - 4 pcs.
   Sugar - 250 g
   Lemon Juice - 10 g

Cooking:

1. Break the eggs, separate the proteins, pour them into a deep container.

2. Add lemon juice. Beat intensively, getting stable peaks.

3. Add sugar gradually.

4. Beat until a homogeneous air mass of white color.

Chocolate cream

Very tasty cream, but cooking it is not so simple. It can be used both for a layer, and for decoration, and as filling custard cakes, and even as a separate dessert.

Ingredients:

Milk - 500 g
   Cocoa Powder - 50 g
   Sugar - 90 g
   Starch - 90 g
   Butter - 30 g
   Salt - a pinch
   Vanillin - a pinch

Cooking:

1. Pour 300 g of milk into a large pan, set to heat.

2. Add cocoa, sugar, butter, salt to warm milk. Mix.

3. Bring everything to a boil and cook for several minutes. During cooking, stir thoroughly all the time. Remove from heat.

4. The remaining milk is mixed with starch (in its absence, it can be replaced with flour).

5. Stirring the hot mixture, pour the milk and starch into it with a thin stream. The cream should begin to thicken.

6. We put again the pot with the mixture on the fire. Bring to a boil and boil for 2 minutes.

7. Remove from heat. Pour vanillin into the resulting mass. Cool down.

For this dessert, it is better to take fatter milk. Vanillin can be replaced with vanilla sugar, and starch with flour.

Sponge cake is so delicious, so unique. Korzh, like a sponge, absorbs any of the creams you have proposed. Do you want sour cream - please, berry soaking - easy, honey - as easy as shelling pears. How to prepare a cream for a biscuit cake depends on your mood and taste preferences - we will consider the most optimal options.

Sour cream cream cake “Cream extravaganza”

A biscuit cake recipe made from sour cream occupies a leading position in the hierarchy of creams. Sour cream penetrates into every cell of the biscuit cake, fills it with a delicate creamy taste, softens, makes the biscuit incredibly juicy. In this filling you can add your favorite fillers. Her recipe is simple to disgrace. You need to take half a liter of sour cream of medium fat content and a glass of sugar. The preparation scheme is also available to the child:

1. Pour sour cream and sugar into a bowl. Try not to make a mistake with the choice of sour cream, because the final taste of the dessert depends on it.
2. Beat with a mixer until the sugar melts. If you stop, the dressing will come out thin and will flow from the cake to the table, like spring drops. As soon as the sour cream with sugar is "cap" held on a spoon - the dish is ready.

Note: for a biscuit cake it will become a work of art if you add nuts, chocolate chips, almonds or any fruit to it.

The main task is to protect this workpiece from sampling by children. Anyone with sour cream will decorate the festive table.

Curd cream for biscuit cake "Air pleasure"

At home, prepare the curd cream for biscuit quickly, and to taste it claims to be the honorary title of an independent dessert. And this is not surprising, because the most delicate cottage cheese plays the main violin in this recipe. Ingredients:

• A pound of low-fat cottage cheese.
• 700 ml of cream.
• A pair of cream fixer bags.
• A quarter cup of sugar.
• A bag of vanilla sugar.

Step by step cooking:

1. Take and mix the cottage cheese with vanilla.
2. Pour sugar into the resulting mass.
3. Beat the cream firmly with a fixer, this will enable the cream in the cake not to spill over, but to keep its shape beautifully and high.
4. Gently enter into the curd, mix them with a spatula. Curd filling is ready.

Curd cream for biscuit cake will be not only a filling for shortcakes, but also simply, as an independent dish, guests will like. It should be noted that children rarely like cottage cheese, but if you give them such a dessert, hardly anyone will refuse. But cottage cheese is a storehouse of calcium and protein, which is very useful at any age.

Isabella yogurt cream for biscuit cake

If you want variety, lightness and you have a fruity mood, then yoghurt filling will be indispensable for a biscuit dessert. Take:

• A glass of 30% cream.
• Half a liter of yogurt (no matter what degree of fluid).
• 30 g of gelatin.
• A couple of spoons of powdered sugar, in extreme cases, sugar.
• Any berries or fruits that your family loves.

Step-by-step cooking scheme:

1. Melt gelatin with some water, but do not boil, otherwise it will turn into jelly.
2. Beat cream firmly with sugar.
3. Beat yogurt separately, add melted gelatin to the yogurt mass.
4. Pour the yogurt-gelatin mixture into the whipped cream.
5. Whisk thoroughly and cool until thickened.
6. Fruits can be crushed or mixed whole in the obtained mousse.

Yogurt cream for biscuit cake diversifies your menu and demonstrates your skills as a hostess.

Delight cream for biscuit cake

If your task is to prepare a delicious and beautiful dessert for a young man, then the biscuit cake should be decorated with cream filling. Be sure that the young man will not remain hungry, and he will appreciate your culinary skills. Cooking will not take you a lot of time. Such a “dressing” will decorate even the most prosaic biscuit cakes from the store. Necessary:

• A pack of butter.
• A bag of vanilla.
• 4 cups icing sugar.
• A couple of spoons of milk, you can cream.

Stage cooking:

1. Remove the oil from the cold, let it rest so that it becomes soft. Take the butter and beat with a mixer for several minutes until it turns into a lush light mass.
2. Gradually add vanilla and icing sugar to the whipping process. Do not rush, enter all in small portions.
3. When everything is ready, pour in milk or cream, whisk for several minutes.
4. Add colors using food coloring if desired. But, be careful, it can ruin the consistency of the future fill for biscuit.
5. It doesn’t matter if the decor elements are blurry, cool the filling, then beat for a couple of minutes, and everything will turn out.

Any flowers, inscriptions, pictures - everything can be created with the help of a cream. Among other things, you will be sure of its quality and the absence of harmful additives in its composition.

Custard for biscuit cake “Minute of pleasure”

Just a miracle, not a biscuit coating. A delicate, silky texture ripples around the biscuit. The mild taste makes you forget about the daily hustle and bustle for a moment. With all the benefits, this is a very simple cream for biscuit cake. To weld it at home, you need:

• A glass of milk.
• One egg.
• Half a glass of sugar.
• 50 grams of butter.
• Vanillin on the tip of a knife.
• A couple of spoons of flour with a slide.

Let's start cooking:

1. Pour milk into an unenamelled container, add flour, sugar and vanilla to the same place, beat the egg.
2. Beat the whole mixture with a mixer for half a minute, only so that everything is well mixed, and all the nasty lumps break.
3. Put on the stove and cook over low heat. Better, directly in the container to beat the contents with a mixer, then the silkiness is ensured.
4. After five minutes, remove the workpiece from the heat, cool. Better put the container in the pan where the water is poured. The cooling time is halved.
5. Once the mass has cooled, cut into it the butter at room temperature.
6. Beat until smooth.

As you have already noticed, the variety of creams for biscuit cakes is amazing. You can not have seven spans in the forehead to make an original dessert.

Video: Protein custard for biscuit

They are the basis of many amazing desserts. But far from the most important. The taste of the finished cake is directly determined by the cream used and various fillers.

We offer recipes for making cream for biscuit cakes and, as a result, options for completely different desserts to taste.

Delicious cream for ready-made biscuit cakes

Ingredients:

• whipping cream with a high fat content - 650 g;
• oranges
• any jam or jam.

Cooking

For the preparation of such a cream, we need cream that whips well and turns into lush foam. We will beat them without adding granulated sugar.

Marshmallows cut into circles, each time moistening the blade of a knife with cold water. Peel the oranges and also shred the rings.

We coat each cake initially with any jam or jam, lay out a layer of marshmallows, spread with whipped cream, now a layer of orange circles and cream again. Cover with a second cake and similarly repeat all the actions a second time. Then cover with a third cake and decorate the top of the cake to your liking.

Custard Recipe for Biscuit Cake Impregnation

Ingredients:

• milk - 520 ml;
• granulated sugar - 210 g;
• wheat flour - 65 g;
• chicken eggs - 4 pcs.;
• vanilla sugar - 15 g.

Cooking

Beat eggs with sugar until splendid. Then pour in wheat flour and mix with a whisk until the flour lumps are completely dissolved. Then pour the milk, pour the vanilla sugar, mix and determine the dishes with the mass on fire. We warm the contents, stirring continuously, until thickened, but do not let the cream boil.

When ready, the cream is completely cooled and used as intended, having missed with biscuit cakes to obtain a cake.

How to make cream for biscuit cakes from butter and boiled condensed milk?

Ingredients:

• butter - 190 g;
• boiled condensed milk - 380 g;
• vanilla sugar - 15 g;
• cognac or Madeira - 90 ml.

Cooking

We take out the butter in advance from the refrigerator and let it soften thoroughly at room temperature. Then we mix it with vanilla sugar, boiled condensed milk, add cognac or madeira and beat everything well with a mixer or blender. Cream for biscuit cakes is ready. It can be supplemented when assembling the cake with slices of fresh fruits, dried fruits or nuts.

Sour cream sponge cake with condensed milk

Ingredients:

• sour cream with a fat content of more than 25% - 520 g;
• condensed milk - 420 g;
• butter - 120 g.

Cooking

In a suitable container, mix the condensed milk with butter, determine for medium heat, warm, stirring, to a boil and boil for about seven minutes. Then we give the mass to cool completely, introduce the sour cream whipped until fluffy and mix until a homogeneous cream is obtained. If desired, vanilla or vanilla sugar can be added to it, as well as supplemented with pieces of fruit or berries when forming a cake.