Chocolate cream for impregnating the cake. Curd cream for biscuit cake

26.04.2019 Bakery

400 ml banana juice (from tetrapack)
6 plastic gelatin
100 grams of honey
50 gr. butter
a couple of drops of essence of rum
400 ml vegetable cream
1p. vanillin
50 gr. Sahara

Heat the juice with butter, bring the honey to a boil. Remove from heat, add rum and soaked gelatin, cool to a jellied state in the refrigerator. Whisk in the sugar and vanilla cream. Connect both masses.
I sandwich the cakes with cream and put banana slices in it, everyone thinks that it is bananas that give such a taste.

1 plate of gelatin = 4g. Sprinkle the bananas with plenty of lemon juice before placing in the cream.

Protein custard

4 squirrels
70 ml water
200 gr sugar

Boil the syrup from water and sugar, stirring constantly.
Check the syrup for readiness, so if you drop a drop on a plate and touch the drop with a dry finger (carefully hot) or with a dry spoon and slowly lift your finger from the drop, a "string" of syrup should be pulled by your finger, then the syrup is ready. The main thing is to learn how to cook it correctly, if you do not cook it, the cream will be liquid, if digested it will become sugar.
While cooking the syrup, at the very beginning, carefully remove all the saccharins from the sides.
Whisk the whites at the same time, start whisking at low speed for 1 minute, then increase the speed to maximum and beat until firm foam, add 1 tsp. sugar powder and beat for a few more minutes.
The syrup and proteins must be prepared at the same time.
Then, in a thin stream, introduce the syrup into the proteins, constantly whisking on average speed, after the syrup has been introduced, increase the speed to maximum and beat for another 10 minutes.
In 4-5 minutes. add dry lim until the end of whipping. acid on the tip of the knife.

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

Custard coffee

300g butter
2/3 glasses of milk,
1,5 glasses of sugar,
4 yolks left over from the meringue,
1 tsp instant coffee

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

Custard for Napoleon

For 1 liter of milk

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

Mix the yolks with sugar until smooth, pour in some of the milk and add flour with a whisk, mix until smooth and stir in the rest of the milk. We put the saucepan on the smallest heat and, stirring so that it does not burn. we bring the cream to thickening.
Do not boil under any circumstances !!!

Custard on yolks with cherries

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

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

Cornstarch Egg Custard

2 cups milk
2 tablespoons corn starch
0.5 tbsp sugar
2 yolks
vanilla

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

Egg custard

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

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

Custard without egg

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

Mix sugar with flour and vanilla. We dilute with milk so that there are no lumps and cook, stirring, until it thickens and puffs. We cool it down.
Beat the butter well with a mixer until peaks and gradually, continuing to beat, add the custard by spoon. Put the finished cream in the refrigerator.

Sea buckthorn custard

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

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

Custard with condensed milk

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

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

Mirror chocolate icing

Mirror chocolate filling can be obtained without glazed syrup or honey. I have no proportions, always by eye. The trick is to take sour cream instead of milk, cream or water as a base. Sour cream + sugar + cocoa + chocolate - while stirring, bring to a boil and boil for a couple of minutes. Amazingly shiny and delicious fudge for the cake.

Mirror chocolate icing for cake coating

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

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

Yoghurt Banana Chocolate Cream

Whisk 100 g of cream, add 100 g of banana yogurt, gently add the melted chocolate bar without stopping whipping. Grind the banana in a blender and also gently add to the cream. The cream is very stable and tasty.

Yoghurt cream soufflé

15 g gelatin pour 50 ml cold water and leave for 30 minutes, then heat in a water bath until the gelatin dissolves. Whisk 600 ml of chilled cream until soft peaks, take 3-4 tablespoons of cream and mix with gelatin, pour gelatinous mass into cream and beat until firm peaks. Spoon or whisk 500 ml of chilled 2.5% yoghurt with whipped cream.

Caramel or caramel sauce

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

Stir sugar, water and lemon juice in a saucepan.
Boil. Cook over medium heat for about 10 minutes, moistening the sides of the saucepan with a damp brush to prevent crystals from forming. As soon as the syrup changes color to dark brown, remove from heat and, stirring with a whisk, add cream (be careful, hot syrup, when adding cold cream, may sprinkle over the edge of the dish). Stir in butter and cool to room temperature. The finished caramel will taste soft butterscotch... It can be kept in the refrigerator in a sealed container for about 1 week. Warm up slightly before use. it freezes.

Caramel cream

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

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

You can soak the cakes with the remaining caramel syrup.

Cream for eclairs

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

Cream of cream

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

Whisk 1 3/4 tbsp. cream with sugar and vanilla until soft peaks. Soak the gelatin plates in cold water for 3 minutes. Heat 1/4 tbsp. cream until hot (not to a boil), squeeze out the soaked gelatin, and stir it in hot cream until it is completely dissolved. Cool to room temperature and whisk at low speed, pour into the bulk of the cream. Increase mixer speed and beat until stable peaks (this will take a few seconds, depending on the power of the mixer).

If you need a cream for the cake layer, then add another 1 tbsp to the original amount of ingredients. sour cream.

Cream of cream and sour cream

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

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

Beat everything, add vanilla or cognac at the end.

Cream of cream with raspberries

1 3/4 cups plus 2 tablespoons chilled whipping cream
3 tbsp icing sugar
2 tsp raspberry brandy (optional)
3/4 tsp vanilla extract
2 cups fresh raspberries (can be frozen ... thawed, drained)

Cream "Kanasha"

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

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

Butter cream with condensed milk and cocoa

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

Cream mousse

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

For the filling, boil the custard. When cooled, add vanillin, melted chocolate and cocoa. Whisk until smooth and gently combine with whipped cream.

Semolina cream

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

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

Creamy mass with multi-colored jelly

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

Prepare the jelly according to the instructions, but with less liquid than indicated
V end result you should have a fairly dense consistency.
Put in the refrigerator to cool.
Whip the cream and sour cream, and gradually add strawberry jelly, which barely grabbed, that is, did not have time to harden. The cream will turn into a delicate, pink color.
Frozen jelly (three others), cut into cubes, mix together, and then gently stir into the sour cream.
Put the cream on the prepared biscuit and refrigerate until it solidifies.

Semolina Lemon Cream

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

Sour cream

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

Curd yoghurt cream

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

Tofi cream

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

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

Charlotte cream

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

Vanillin or liqueur, cognac to taste
Grind the egg with sugar, add milk, stirring constantly, bring to a boil, but do not boil. Cool to room temperature. The oil should warm to room temperature. Beat the butter into a foam, whisking, add the cooled mixture gradually. Flavor the cream with liqueur, vanilla, cognac, etc. You can add cocoa, coffee, nuts.

Butter cream on proteins

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

And the same cream with slight changes in proportions

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

Creamy chocolate cream

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

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

Curd sour cream

Recently I "invented" an excellent cream - delicious, keeps its shape well, does not flow. Any curd mass (I take vanilla) is kneaded and mixed with sour cream (in such proportions to get the consistency of a cream). I did it for pancakes, so I added a pear cut into cubes, I think it will also work for a layer of cake, but of course nothing needs to be added for decoration.

Truffle cream

450 g chocolate
750 ml cream

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

Chocolate icing for cake

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

Mix to boil, cool a little and pour over the cake.

Chocolate cream

300 g chocolate
1 tbsp. Cream

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

Chocolate cream

150 g dark chocolate
2 tbsp. Cream

It is better to start cooking it the day before the cake is assembled. Bring the cream to a near boil and pour over the chopped chocolate. Chill in the refrigerator for several hours (or even better overnight). On the day of assembling the cake, beat the cream until firm peaks.

Chocolate mousse

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

Prepare chocolate mousse... Whisk the yolks. Bring sugar and water to 120 g. C, pour into the yolks and continue beating until cool. Melt the chocolate and, stirring occasionally, pour into the yolk mixture. Whisk in the cream and stir into the chocolate mixture. Refrigerate.

Chocolate cream

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

Impregnations

Lemon biscuit impregnation

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

Stir until sugar dissolves. Cool down.

Cognac-cherry impregnation

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

Here are some tips to help you make caramel.

* Caramel, like chocolate, requires patience and some prerequisites.
First, don't try to cook it in a regular saucepan. The dishes must be stainless and always with a thick bottom (for even heating, otherwise the temperature of the sugar will rise faster than it dissolves, which will lead to the formation of these very crystals, which cannot be eliminated).

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

* Stir caramel only in one direction !!! Now, if you started to interfere in a clockwise direction, then continue to interfere this way until the end. And the cream should be at room temperature.

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

I like ganache 1: 1 (cool before decorating), protein-oil cream, work with it right away.
Vegetable cream + condensed milk. For 200 gr of cream 150 gr of condensed milk. Add condensed milk when the cream is whipped in strong foam... The cream turns out to be elastic, easily settles out and does not crack. V pastry bag apply a little, the rest can be kept in the refrigerator, gradually applying from there. You can keep the cream at room temperature while decorating, provided that it is not hot in the apartment.

If you decide to please yourself with a cake homemade, the impregnation for the biscuit plays a decisive role. Thanks to her, homemade cakes will become tender, aromatic, and original. Baking a biscuit according to one recipe, but changing the impregnation, you always get a new dessert.

Sugar syrup for biscuit impregnation

In order not to spoil the cake, you must follow the recommendations exactly. For a biscuit that weighs 900 g, you will need about 580 g of syrup.

Ingredients:

granulated sugar - 12 tbsp. spoons;
warm water - 18 tbsp. spoons.

Preparation:

You must use a container that has a thick bottom. It should be doused with cold water.
Pour in water, add sugar. Set the fire to minimum. Stir the syrup constantly; for convenience, you can use a silicone spatula.
When the last crystal of sugar dissolves, boil, skimming off the foam that will appear.
Remove from heat.
Cool down.

Coffee impregnation recipe

This impregnation a good option for nut cakes or with chocolate cream.

Ingredients:

sugar - 55 g;
rum - 1 tsp;
coffee - 11 g;
water - 250 ml of boiling water.

Preparation:

Pour boiling water into a cup, add coffee, stir.
Add granulated sugar.
Cool slightly.
For the biscuit to acquire a special aroma, pour in rum. Mix.

For chocolate biscuit

The impregnation for the chocolate biscuit with cherries will make the treat unforgettable. The cake becomes soft, tender with a multifaceted and bright taste.

Ingredients:

cherry juice - 3 tbsp. spoons;
sugar - 12 tbsp. spoons;
water - 18 tbsp. spoons.

Preparation:

Pour sugar into the prepared stewpan, pour it over with water.
Now it is necessary not to leave the stove and stir constantly. Cook over low heat.
Wait until it boils.
Remove from stove.
Cool down.
Pour in the cherry juice, stir.

If you pour the juice into hot syrup, the cherry aroma will disappear and the impregnation will lose its enchanting smell and taste.

With cognac

If you want to bring pleasant impressions to the gourmet and connoisseur of good alcoholic beverages, prepare a cake with a subtle aftertaste and exquisite aroma of cognac. Cognac impregnation is good in combination with oil-based cream.

Ingredients:

sugar - 150 g;
cognac - 75 ml (can be replaced with dessert wine);
water - 220 ml.

Preparation:

Place granulated sugar in a saucepan, add water.
Put on minimum heat, gradually bring to a boil.
Cool down.
Pour in alcoholic beverage... To mix everything.

Creamy impregnation

An impregnation that will give the biscuit a fantastic aroma and amazing taste.

Ingredients:

condensed milk - 1.5 cups;
fat cream - 250 ml;
vanilla sugar;
milk - 370 g.

Preparation:

Pour the rate of milk and cream into a saucepan.
Place the condensed milk, stir.
Boil the composition.
Add vanilla sugar.
For wet cake lovers, soak the biscuit immediately.
If you want a damp result, cool the impregnation first.

How to make from sour cream?

So that the delicacy does not come out dry, you should soak the biscuit. The best way get tender and juicy homemade cakes- this is to prepare an impregnation based on sour cream.

Ingredients:

sugar - 150 g;
vanilla sugar - 30 g;
sour cream - 970 ml.

Preparation:

Place granulated sugar in a container.
Pour sour cream over, stir.
Sprinkle with vanilla sugar.
Put in the refrigerator for half an hour.
Take out, beat with a whisk until the sugar crystals are completely dissolved.

Caramel syrup

This amazing syrup can be impregnated the most delicate biscuits, pour over ice cream, add to cocktails. Of course, you can buy this sweet in the store, but homemade syrup it will turn out natural and will be much tastier.

Ingredients:

sugar - 820 g;
vanilla - 4 g;
water - 1.25 liters.

Preparation:

Prepare a dry saucepan.
Pour sugar (620 g) into it, put on the burner.
Gradually warm up the granulated sugar. From exposure to temperature, it will melt, and then it will acquire a beautiful brown tint.
Pour in water. This process should be treated very carefully. Pour in a small stream, protecting the exposed parts of the body. When hot sugar and water interact, liquid may spray out.
Mix.
Fill in the remainder granulated sugar, sprinkle with vanilla.
Boil. The sugar should completely dissolve, then the mass will thicken.
Remove from stove.
Strain through a sieve.
Cool down.
Pour the mass into a prepared container.
Put in the refrigerator.

To get the perfect soak and not spoil your baked goods, follow the recommendations.
It is recommended to cool the composition to medium temperature before use.
You cannot add flavors to the hot impregnation, otherwise they will simply evaporate.
It is better to withstand the impregnation before using it for a day.
If worth hot weather, the amount of sugar must be increased. For the winter season, follow the recipe recommendations.
Most bottom cake saturate less of the rest of the layers. Use the main part of the impregnation on the top cake.
If a vanilla biscuit is prepared, then it requires less soaking than a regular one.
A soufflé-filled cake requires more soaking, so prepare more syrup in advance.
A delicacy with cottage cheese and cream will require less syrup.
It is easier to distribute the impregnation with a spray bottle. If the household does not have such a device, you can use a brush, the wider, the more convenient.
After impregnation, baked goods should be kept in a cool place for several hours.

Sponge cakes, cakes and pies are incredibly popular desserts that are easy to make at home. Simple technology cooking of this delicacy does not require special training or knowledge. But there are little tricks on how to make your biscuit even more delicious, juicy and flavorful. We are talking about additional impregnations with which biscuit cakes are coated.

Rules for applying impregnation for biscuit

To prevent the cakes from getting wet and falling apart, they must cool completely before applying the syrup (within 6-7 hours).
The soak should also be warm, but not hot.
An important point is the ratio of the components of the syrup.
To prevent your cake from being too “wet” and “not to float”, when applying the impregnation, adhere to the ratio 1: 0.7: 1.2 - the amount of biscuit, the amount of syrup, the amount of cream. Those. if your cake has a weight of 0.6 kg, then impregnation will be required for it no more than 420 g.

Impregnation for biscuit cakes - preparation of base syrup

Basic component biscuit impregnation is a syrup, the components of which are sugar and water. To obtain the amount of syrup you need, you will need the following amount of ingredients:

8 tablespoons sugar and 12 tablespoons water - to prepare 400 ml sweet water
9 tablespoons granulated sugar and 14 tablespoons will create a 500 ml syrup
12 tablespoons sugar and 18 tablespoons water will give 600 ml sweet base

Prepare a container with a thick base.
Pour into it required amount Sahara.
Fill it with water.
Place the cookware on low heat and cook, stirring continuously with a wooden or silicone spatula.
When the sugar dissolves, stop stirring it and let the syrup simmer.
When the foam appears, turn off the heat and let the syrup cool.

Impregnation for biscuit cakes with citrus

For a fragrant citrus soak, prepare:

Lemon (or orange) - 0.5 pcs
Sugar - 4 tablespoons
Water - 6 tablespoons
Vanilla (optional) - pinch

The amount of ingredients is indicated to obtain 200 ml of impregnation

Using sugar and water, prepare sugar syrup.
Wash the citrus, cut in half.
Squeeze the juice out of half of the lemon.
Grate citrus zest.
Combine chilled syrup, lemon juice and zest. At this stage, you can turn on vanilla as well. Stir all ingredients.

The sugar syrup must be cooled, otherwise the impregnation will lose citrus aroma... As an alternative fresh fruit you can use 2-3 tablespoons of lemon tincture or 2 tablespoons of Limoncello liqueur.

Impregnation for biscuit cakes with cognac

For 500 ml cognac impregnation prepare:

sugar syrup - 400 ml
cognac - 60-80 ml

The initial stage of preparation involves obtaining sugar syrup. To do this, take 100 g of sugar and 250 ml of water.
When the syrup has cooled, add the cognac.

Impregnation for biscuit cakes with coffee

Prepare the following ingredients:

Water - 250 ml
Ground coffee - 2 tsp
Rum - 1 tsp
Sugar - 3-4 tablespoons

Preparation begins with preparing the coffee beverage.
Using 0.5 cups of water and coffee, brew a cup of strong drink.
With the remaining 125 ml of water and sugar, boil the sweet syrup.
Add sugar syrup to the prepared (strained) coffee and mix the composition thoroughly.
Add rum and wait for the impregnation to cool down.

Impregnation for biscuit cakes with wine

To obtain impregnation with the inclusion of alcohol, you can use not only strong alcohol(cognac, rum), but also wine or liquor. For 200 ml of syrup, you will need 1 tablespoon of wine (white or Cahors wine). Alternative option any fruit liqueur can be used - apple, cherry, apricot or coconut.

Prepare the required amount of syrup.
Add an alcoholic additive to it (at the rate of 1 tbsp of drink per 200 ml of sweet water) and immediately remove the syrup from the heat.
Mix the composition.

Fruit mint impregnation for biscuit cakes

The refreshing taste and chic aroma of the biscuit will be given by the impregnation prepared according to following recipe... Prepare:

Water - 0.5 cups
Sugar - 200 g
Orange - 1 piece
Fresh mint - 30 g
Vodka - 100 ml

Combine water and vodka.
Rinse the mint thoroughly under water and chop finely.
Fill the fragrant plant with the solution obtained earlier. Let the composition sit for 3-4 hours.
Strain the tincture.
Next, include sugar in the mint composition. Stir the composition until the sweet crystals are completely dissolved.
Pour the tincture into a container with a lid and let it sit for another 1-2 weeks.
After the specified time has elapsed, the composition is ready. Pour the squeezed orange juice into it and apply the impregnation to the biscuit.

Oh guys ... Hello everyone! I myself do not believe that I am writing this, but I have finally matured to this article ... For many months I have been hatching this idea.: to collect, as they say, to a heap of all the recipes of my favorite (and not only my own) creams, which I use for biscuit cakes.

And so, thanks to your numerous requests and entreaties))), I nevertheless decided to flaunt all the ins and outs of their cakes.

Cream for biscuit cake Is a rather relative concept. Of course, the recipes that I will outline below can be used not only in combination with a biscuit, but also in other cakes, cupcakes, tartlets, eclairs and other desserts.

And before proceeding with the recipes, I will tell you something very important that you hardly guessed about. Since many of today's recipes feature cream, here's a secret trick from baking queen Martha Stewart:

If you accidentally whip the cream and see that it has already begun to curl, just add a couple of spoons of cold liquid cream and mix gently. This will return the cream to the desired state.

So let's get started. There is a lot of material today. I promise it will be interesting.

1. Cream for cake with ricotta

I'll start with the freshest one I've tasted just today.

This is very delicate cream with a refined, non-challenging taste and aroma of vanilla.

Personally, I have this cream in finished form very reminiscent of mascarpone cheese.

If desired, this cream is combined with fruit or berry puree... Or you can add a handful of chocolate drops.

We will need:

heavy cream 33-36%, cold - 200 gr.
ricotta cheese - 400 gr.
sugar - 3 tablespoons
vanilla extract - 1.5 tsp ( can be found here )
fruit / berry puree - 40 gr. (optional)

Preparation:

Beat the cold cream with a mixer until stable peaks.
Do not whip the cream too hard, or it may curdle when stirring with the ricotta.
In a separate bowl, beat the ricotta with sugar and vanilla essence for about 3 minutes to melt the sugar. If desired, add fruit and berry puree and mix.
Lastly, add the whipped cream and gently stir with a spatula using folding movements from bottom to top.

2. Cream with mascarpone

Perhaps this cream is the most frequent guest in my house. I use it not only for biscuit cakes, but also for. And - this is generally space!

I change the fruity component of this cream and every time I get absolutely new taste and color. But even without extraneous additives, cream with mascarpone superb.

For him we need:

heavy cream 33-36%, cold - 375 gr.
mascarpone cheese - 360 gr.
sugar - 75 gr.
vanilla extract - 1.5 tsp
fruit puree (banana, raspberry, strawberry, etc.) - 100 gr. (optional)

Cooking method:

Pour the cream into the mixer bowl and put in freezer for 15 minutes with a whisk.
The extra cooling will help us whip the cream much faster.
Then add mascarpone, sugar to the same bowl, vanilla essence and beat at first at minimum speed, and then at maximum, until stable peaks.
At the end, add fruit puree if desired and gently stir it into the cream with a spatula.

Put the cream in the refrigerator before assembling the cake.

3. Cream cheese cream (cream cheese)

Grocery list:

curd / cream cheese - 200 gr. (like Hochland cremette )
icing sugar - 70 gr.
vanilla extract - 1 tsp
heavy cream 33-36%, cold - 350 gr.

Preparing the cream:

Put the cream cheese, icing sugar and vanilla essence into the mixer bowl and beat until smooth.
Whisk the cold cream separately until firm peaks.
Transfer the whipped cream to a bowl of cream cheese and gently stir with a spatula using folding movements from bottom to top.

Put the cream in the refrigerator before assembling the cake.

4. Chocolate cream with condensed milk

This cream is one of my favorites. oil creams... He comes from Soviet Union... Everyone remembers the Prague cake? Here, it was with this cream that our iconic Soviet cake was prepared.

Let's take for it:

butter, softened - 250 gr.
condensed milk - 150 gr.
water - 50 gr.
egg yolks - 2 pcs.
cocoa powder - 12 gr.
vanilla extract - 1 tsp

Recipe:

Bring the butter to room temperature (ideally 20 ° C).
While the oil is heating, in a small saucepan, mix the condensed milk with water, then add 2 yolks and mix until smooth.
We put the saucepan on low heat and, with continuous stirring with a spoon, bring the mixture to a thick state. The finished syrup should leave a clear mark on the back of the spoon when you slide your finger over it.
Be careful not to bring the mixture to a boil, otherwise the yolks will cook.
Pour the finished syrup into a clean dish and cool to room temperature.
Beat the soft butter very well with a mixer until fluffy (about 10 minutes).
Continuing to beat, add the cocoa in three passes until a smooth consistency is obtained.
Next, add the cooled syrup one spoon at a time, whisking thoroughly after each portion. Finally, add the vanilla essence.

Do not refrigerate such a cream before use.

5. Cream with boiled condensed milk

Another recipe with our favorite condensed milk, but this time with boiled and with the addition of whipped cream, which makes the cream more airy and light. I really liked this alternative to heavy oil cream.

Grocery list:

heavy cream 33-36%, cold - 250 gr. ( to order )
butter, softened - 100 gr.
boiled condensed milk - 250 gr.

We make the cream as follows:

In the mixer bowl, beat the cold cream until stable peaks (I also advise you to cool the bowl and the mixer whisk before whipping).
V separate dishes whisk soft butter together with boiled condensed milk until fluffy (at least 5 minutes).
We introduce whipped cream into this mass and gently mix them with a spatula using folding movements from bottom to top until a homogeneous consistency.

If you do not plan to work with the cream right away, then refrigerate it before using it.

6. Butter cream Charlotte

It pairs perfectly with a juicy soaked biscuit. If you prefer buttercreams in biscuits, then this recipe is for you.

Ingredients:

sugar - 180 gr.
milk - 120 ml
egg - 1 pc.
vanilla extract - 1 tsp

Recipe:

Put 100 gr in a saucepan. sugar and milk, mix and put on fire until boiling.
Meanwhile, thoroughly grind the egg with the remaining sugar (80 gr.).
After the milk has boiled, pour 1/3 of the milk into the egg mixture, stirring with a whisk.
Then we return this mixture back to the saucepan and put on low heat.
Stirring constantly with a spoon, bring the mixture to thickening (on the back of the spoon there should be a clear mark if you slide your finger).
Remove the finished milk syrup from the heat, pour into a clean dish and cool. The cooled syrup should be similar in consistency to condensed milk.
Beat the soft butter with a mixer until very fluffy (5-10 minutes) and, continuing to beat, add one spoonful of milk-sugar syrup, carefully beating the butter after each portion of the syrup.
At the end, add the vanilla essence and beat a little again.

Charlotte's cream does not need to be cooled before assembling the cake.

7. Curd cream for biscuit cake

Cream for lovers of cottage cheese. Personally, I don't really read curd cakes... I like the more sophisticated taste of ricotta. But knowing about the tender feelings for cottage cheese of many of you, I publish the following recipe.

If you have wet curd, weigh it in cheesecloth for a few hours.

We need:

cottage cheese, dry and fatty - 500 gr.
milk - 100 ml
icing sugar - 120 gr.
butter - 10 gr.
corn starch - 1 tsp
vanilla extract - 1 tsp

Recipe description:

Rub the cottage cheese through a sieve to get rid of the lumps.
In a saucepan, mix milk, half of powdered sugar (60 gr.) And starch. Add oil and set on low heat.
With constant stirring with a whisk, bring the milk to a boil and cook for 2-3 minutes, until the cream thickens well.
Cool the resulting cream to room temperature, stirring occasionally with a whisk.
In the meantime, puree the cottage cheese with the remaining icing sugar(60 gr.) Until a smooth creamy mass is obtained.
Introduce vanilla essence and cooled custard into curd mass and mix with a spatula until smooth.
We put the finished cream in the refrigerator for 20 minutes so that it is infused, after which we proceed to the assembly of the cake.

8. Sour cream

For a sponge cake, we need a thick sour cream that will keep its shape well. Otherwise, the cream will saturate the biscuit and the cake will turn into porridge.

Therefore for sour cream we need the fattest sour cream.

Namely, we need:

fat sour cream, 30% - 500 gr.
sugar - 200 gr.
vanilla sugar - 10 gr. (I advise dr. Oetker with natural vanilla )

It is prepared very simply:

In the mixer bowl, combine all the ingredients and beat until a fluffy air mass is formed.

Put the cream in the refrigerator before assembling the cake.

9. Yoghurt chocolate cream

This recipe is an accidental invention of mine. But despite this, the cream turned out to be very tasty and unusual. The consistency is approximately like sour cream.

For the recipe, take:

dark chocolate - 50 gr.
natural greek yogurt- 500 gr.
condensed milk - 200 gr.

If you want more chocolate flavor or more persistent cream, double the amount of chocolate.

Cooking process:

Break dark chocolate into pieces and melt in a water bath, stirring occasionally. Then cool to room temperature.
In a mixer bowl, combine yogurt with condensed milk and beat with a mixer until creamy.
Put 2 tablespoons of yogurt cream in a bowl with cooled chocolate and mix.
Transfer the resulting mixture back to the yogurt and gently stir with a spatula using folding movements.
Put the finished cream in the refrigerator for 1-2 hours until it hardens.

10. Strawberry cream with white chocolate

I learned this recipe on pastry courses... Although I can already be wrong - it was a long time ago. But the most important thing is that this cream is very tasty and rather unusual.

For the cream we need:

butter, softened - 200 gr.
icing sugar - 200 gr.
white chocolate - 200 gr.
strawberries - 100 gr.

Recipe:

Cut the strawberries into small pieces, put them in a saucepan and simmer for 15 minutes or until the liquid evaporates. Then remove from heat and cool.
Break the white chocolate into pieces and melt in a water bath, stirring occasionally. Then remove from heat and leave to cool.
Beat butter with powdered sugar with a mixer until fluffy (5-10 minutes).
Add cooled chocolate and stir. Then add the strawberries and mix thoroughly again.

The cream is ready to use.

11. Cream Diplomat

Cream Diplomat is a combination of custard and whipped cream. Especially good in chocolate. But vanilla with fruit or berries is also very good.

Composition:

milk - 250 ml
sugar - 60 gr.
egg yolks - 45 gr. (2 medium)
corn starch - 30 gr.
heavy cream, 33-35% - 250 ml
vanilla extract - ½ tsp
icing sugar - 1 tablespoon
dark chocolate - 100 gr. (optional)

Cooking method:

First, let's cook the custard. To do this, in a saucepan, bring milk and half of the sugar (30 g) to a boil, stirring occasionally.
In a separate bowl, grind the egg yolks, the remaining sugar (30 g) and starch with a whisk.
As soon as the milk begins to boil, remove from the heat, reduce the heat to a minimum and pour 1/3 of the milk into the yolk mixture with constant stirring.
Pour the resulting mixture back into the saucepan with milk, again stirring with a whisk.
Return the saucepan to the fire and bring the cream to a boil with constant stirring. A few seconds after the bubbles appear, remove from heat.
If you need chocolate cream, then after removing the saucepan from the heat, add finely chopped chocolate and stir until smooth.
Pour the custard into a clean dish, cover it tightly with foil and leave it for a few hours or overnight to freeze.
Whisk separately very cold cream with vanilla essence until soft peaks. At the end, add 1 tablespoon of powdered sugar and beat a little more until stable peaks.
Lightly whisk the completely cooled custard with a whisk and gently stir in the whipped cream with a spatula using folding movements from bottom to top, achieving a uniform consistency.

V ready-made cream Diplomat can add any fruit or berries you want. And the cream is ready to use.

12. Cream of cocoa and milk

Perhaps the simplest and most affordable cream of all.

For him we need:

flour - 60 gr.
cocoa powder - 25 gr.
sugar - 200 gr.
milk - 600 ml

Preparation:

In a saucepan, mix the sifted flour and cocoa, add sugar and stir.
We introduce about 1/3 of the milk. Mix with a whisk. Then pour out the remaining milk and mix everything thoroughly again. This is done so that there are no lumps.
We put the saucepan over moderate heat and, with constant stirring with a whisk, bring the cream to a boil.
When the cream starts to boil and a lot appears big bubbles, remove the stewpan from the heat and cool, covering it tightly cling film.

After cooling, the cream is ready to assemble the cake.

13. Protein cream (Italian meringue)

Another economical cream, but in certain combinations it is incomparable. V this recipe we brew egg whites, so you can not be afraid of any bacteria. Protein cream goes well with sour fillings. For example, you can layer your sponge cake and coat the cake with this cream.

The only difficulty is for this recipe a kitchen thermometer is required ( can be bought here).

We take:

egg whites - 55 gr. (about 2 pcs.)
a few drops of lemon juice
water - 30 ml
sugar - 170 gr.
vanilla extract - 1 tsp

Cooking:

Put proteins with lemon juice in the mixer bowl.
Pour water into a saucepan, add sugar, mix gently with a silicone spatula and put on moderate heat.
At the same time, we begin to beat the whites at a high mixer speed (5-10 minutes).
It is important not to overbeat the proteins, otherwise the mass will begin to fall off. After the whites have whipped into a stable fluffy meringue, reduce the mixer speed to medium.
When the syrup reaches 120 ° C, remove the stewpan from the heat and slowly pour the syrup into the whites in a thin stream, continuing to work with the mixer at low speed. After pouring in the syrup, beat for another 5 minutes until a glossy fluffy mass.

14. Chocolate cream - ganache

For true connoisseurs of chocolate - the richest chocolate cream.

Grocery list:

heavy cream, 33-36% - 250 gr
liquid honey - 40 gr.
instant coffee in granules or powder - 1 tbsp.
dark chocolate, 65-70% - 200 gr.
butter - 75 gr.

Recipe:

In a saucepan, combine the cream, honey and instant coffee and bring to a boil over moderate heat.
Put finely chopped chocolate and butter in a bowl.
Pour the coffee cream into a bowl of chocolate and mix thoroughly with a whisk until a smooth, uniform consistency is obtained.
Cover the ganache tightly with cling film and leave to brew for at least 6-8 hours at room temperature.

After that, the ganache is ready to use. You no longer need to stir or whip it.

15. Cream with Oreo cookies

One of my last recipes for a cream with an amazing taste.

Required Ingredients:

heavy cream - 250 gr.
mascarpone cheese - 120 gr.
icing sugar - 50 gr.
vanilla extract - 1 tsp (optional)
Oreo cookies - 100 gr.

Preparation:

Pour heavy cream into the mixer bowl and put in the freezer for a few minutes.
Then add mascarpone, icing sugar and vanilla essence here. Beat everything until fluffy thick cream first at low speed, then at high speed.
Grind the cookies in a blender in small crumb and gently mix with a spatula into the resulting mass.

The cream is stored in the refrigerator until the cake is assembled.

I think that's enough for a start. If you have any wishes, write in the comments. We will supplement.

Note that recipes nos. 1, 2, 3, 4, 5, as well as 13, 14 and 15 suitable for both filling and leveling biscuit cakes. In other cases, for leveling and finishing, it is better to use whipped cream with a spoonful of powdered sugar.

Oh, and I'll also add that almost all of today's recipes are not very sweet and are designed for biscuits soaked in sweet syrup. Please bear this in mind.

Have a nice weekend everyone!

Good luck, love and patience.

Many people bake with pleasure and love to try biscuit cakes. But few people know the origin of this so popular dessert in our time.

Biscuit translated from French literally means "baked twice".

In the Middle Ages, biscuit was the food of English sailors. Since in biscuit dough there is no butter, it is perfectly stored and is not susceptible to mold. Sailors took biscuits with them on the voyage and for a long time they did not deteriorate.

On one occasion, a courtier of Queen Elizabeth was traveling by ship and tasted the sailors' daily food. He was captivated by the unsurpassed taste of biscuit. So the biscuit hit the tables of high society and its recipe began to spread throughout the world.

Sponge cake cream - general principles of preparation

It's hard to imagine a sponge cake without cream. It is the cream that is able to emphasize all the charm of the taste of the cake. Cream is a bulk made from eggs, cream, milk, butter, sour cream. They can be layered, you can decorate cakes, creating real confectionery masterpieces.

The cream is perishable product therefore it should be kept in the refrigerator for no more than 36 hours.

Throughout the history of the biscuit cake, its traditional recipe has not changed, although the recipes for creams have undergone experiments and improvements.

In the process of making cake cream, you will definitely need a mixer, a whisk, a saucepan with a thick bottom, a spoon, a bowl, a measuring cup and a kitchen scale.

You can consider standard recipes cream for biscuit cake. These creams can be taken as a basis and personally changed or amended.

Before smearing the cakes with cream, it is better to soak them with syrup. This procedure will take approximately 15 minutes. In preparing the syrup, the proportion of sugar and water is important. For a cake weighing 800g, you need about 500g of impregnation. The impregnation recipe is simple: you need to boil 250 ml of water and add 250 gr. sugar, boil, add 1 teaspoon of lemon juice and vanillin. You can add alcoholic beverages to the impregnation, fruit syrups, cocoa.

When making sponge cake cream, it is important to keep all equipment and hands clean. For the preparation of any cream, high-quality and fresh food.

Recipe 1: Sponge Cake Custard

Custard- one of the most the best creams for biscuit cakes, as it is very delicate and light. Due to their light texture, they will not be able to decorate the cake. This cream is smeared between the cakes.

Ingredients:

Egg - 1 piece;

Milk - 1 glass;

Sugar - oh, 5 cups;

Flour - 2.5 tablespoons;

Butter - 50 grams;

Vanilla sugar-taste

Cooking method

Pour milk into a non-stick pan, add sugar, flour, add vanillin and an egg.

Beat everything with a mixer for about 30 seconds so that everything mixes well and there are no lumps of flour left.

After that, the pan must be put on the stove and boil the cream over low heat for about 5 minutes until thickened, while from time to time beat with a mixer (so there will be no lumps).

Put the cream to cool.

When it is warm, you need to put soft butter in it and beat well with a mixer until smooth. With the cooled cream, you can smear the cakes and decorate the cake as desired.

Recipe 2: Butter Cream for Sponge Cake

Butter cream for a biscuit cake can serve as a decoration and accentuate it great taste... This cream is considered one of the most popular in Europe. Since the base of the cream is oil, the butter should be without additional flavors.

Ingredients:

Oil - 350 grams;

Condensed milk - 1 can;

Vanilla sugar - 1 sachet.

Cooking method:

Beat the soft butter thoroughly at medium speed with a mixer until a fluffy and airy mass is formed.

Pour in the vanilla sugar and mix thoroughly.

Pour condensed milk into the mass in a thin stream, whipping with a mixer (at low speed). Then increase the speed of the mixer and beat for about 5 minutes until the cream is homogeneous.

The cream is ready.

Recipe 3: Chocolate Sponge Cake Cream

The taste of the cream is delicate, light, chocolatey, with a vanilla aroma, as if created for a sponge cake. However, it has high calorie content.

Ingredients:

Cocoa powder - 2 tablespoons;

Milk - 500 ml (it is better to use fatter);

Sugar - 3 tablespoons;

Butter - 1 tablespoon;

Starch - 3 tablespoons;

Vanilla sugar.

Cooking method:

Pour 250 ml of milk into a saucepan, add butter, cocoa, sugar and mix everything thoroughly.

Put on a low heat to boil and cook for 3 minutes while stirring continuously (it is better to do this with a wooden spoon, so the cream will not burn).

Remove from heat. At this time, add starch to the remaining milk and mix thoroughly so that there are no lumps. Pour milk with starch into the hot mixture, add vanilla sugar and put on low heat.

Cook for about 2 minutes, stirring thoroughly, as the cream will thicken during cooking. Remove from heat and cool.

You can grease the cakes with cold cream and decorate the cake.

Recipe 4: Curd cream for sponge cake

Delicate sponge cake curd cream will make it perfect dessert and will delight you with an unsurpassed taste. This cream is not only easy to prepare, but also low in calories. Curd cream contains many B vitamins, organic acids, calcium, phosphorus and even iodine. This cream is delicious and healthy.

Ingredients:

Cottage cheese - 500 g;

Cream 30% - 250 ml;

Powdered sugar - 200g.

Cooking method:

Grind cottage cheese with powdered sugar using a mixer or blender.

Beat the cream with a mixer on high speed until fluffy and then add to the curd.

Mix everything thoroughly and gently until smooth.

Curd cream ready and can be directly used to decorate and grease the cake.

Recipe 5: Protein Sponge Cake Cream

The lightness of the protein cream will add extraordinary tenderness and airiness to the biscuit cake. This cream will perfectly decorate the cake and accentuate the lightness of the dessert.

Ingredients:

Egg whites- 4 pieces;

Water - 100 ml;

Sugar - 200 g;

A pinch of salt;

Vanilla sugar.

Cooking method:

Sugar should be poured into water and boiled for about 20 minutes over medium heat. It is important to check the readiness of the syrup, for this you need to drop it into a glass of cold water, if a ball has formed, then it is already ready.

Next - beat the whites with a mixer at high speed with a pinch of salt. Into the lush protein mass pour the syrup in a thin stream, while be sure to continue to beat the mass with a mixer, but already at medium speed.

The protein cream is ready and can be used immediately to decorate the cake.

Sponge cake cream. Tricks and tips

cooking butter cream, it is important to pay attention to the quality of butter, since the taste of the cream depends on it;
when making a custard, it is important to remember: the more flour you add, the thicker it will be;
making protein cream you need to pay attention to the dishes. There should not be a drop of water in it, otherwise the cream will not churn. This cream must be used immediately after preparation, since during storage it ceases to be lush;
the secret of making curd cream is that only fresh and homogeneous products are taken for it
to chocolate cream to give a more expressive taste, you need to grate the chocolate and sprinkle it on the cakes, and then grease the cakes with cream
so that when the custard cools does not take on a crust, sprinkle it with sugar on top or stir frequently.
to each of these creams, you can add different fruits or berries. The same cream, but with the addition of fruit, will give its own touch of originality and uniqueness.
using food colorings, creams can be given bright and extraordinary colors.
adding a few drops of essence to the creams, you can give the cream an interesting taste.