Cream for a biscuit - at first glance, the question is completely elementary: well, you think, there is a big problem, just grease the cakes baked the day before. Take jam or sour cream - and go, everything will work out. That is so, but what do you say if you are told that there can be dozens and even hundreds of options for cream for a sponge cake? And among them you need to find the one that best suits your taste preferences?

1. Sponge cake custard

The most common, most affordable, simplest and lightest custard that's great for sandwiching biscuit cakes. Do not boil it down into a thick mass - for it to be tasty, this cream should be slightly watery.

Ingredients:

• 500 ml of milk;
• 1 egg;
• 2 tbsp. l. flour;
• 1 cup of sugar;
• vanilla essence;
• 30 g butter.

Mix sugar and flour, add an egg, grind into a homogeneous mass. Pour in milk, stir, put on the stove and boil over low heat with constant stirring until a slight "puff". Add butter and vanilla essence to the hot cream. The cream can be used after cooling.

Advice: To enhance the taste of a budget custard, replace milk with low-fat cream, and instead of vanilla essence, use natural vanilla.

2. Sour cream for biscuit cake

Sour cream biscuit cream is one of the absolute favorites. Its subtle sourness goes well with the sweetness of the dough, making its taste more interesting and richer. Cooking is not difficult, however, one important condition should be observed: sour cream must be of good quality and high fat content. It is desirable, of course, farm or home. Alas, a store-bought sour cream product of unclear etymology will not let you please your family with a delicious biscuit cake with sour cream.

Ingredients:

• 450 g sour cream with a fat content of at least 25%;
• 150 g icing sugar;
• 1/4 tsp vanillin.

Put the sour cream in a convenient bowl. We turn on the mixer and gradually add the icing sugar. Beat until the cream increases in volume and a stable pattern appears on the surface. At the very end, add vanillin (or pour in half a teaspoon of vanilla extract).

Advice: if the sour cream seems thin and not greasy to you, try weighing it - put it in several layers of cotton cloth and hang it over the sink for a couple of hours. The serum will go away, the sour cream will beat better and easier.

3. Cream with whipped cream

Lush, light, airy, weightless - it's all about cream with whipped cream. Fat, however, does not take away this, but who said that the cake must be low in calories? That's what the cake is for!

Ingredients:

• 500 ml of cream with a fat content of at least 33%;
• 70 g icing sugar;
• 5 g vanilla sugar.

Put the cream in a bowl, turn on the mixer. Begin to beat at low speed, gradually increasing the speed and adding powdered sugar. When the mass increases significantly in volume and keeps its shape well, add vanilla sugar. The cream is ready.

Advice: If you are unlucky and the cream you bought does not have a high fat content and does not want to whip in any way, close your eyes to the absolute usefulness of homemade food and add whipping cream powder to the cream - this is a thickener of a neutral taste, which, as a rule, contains modified starch ...

4. Yoghurt biscuit cream

Light! No, the lightest! And absolutely useful. It is made elementary, the taste is weightless and very summer. This cream goes well with fresh fruits and berries, which, in turn, are a great addition to any sponge cake.

Ingredients:

• 500 ml of fatty yogurt (at least 9%);
• 150 ml heavy cream (at least 33%);
• 20 g gelatin;
• 70 ml of water;
• 100 g icing sugar.

Pour gelatin with water at room temperature, leave until it swells, then dissolve until smooth over minimal heat, remove from the stove. In parallel, beat the chilled cream until a stable fluffy mass. Beat the yoghurt and powdered sugar separately.

Introduce gelatin into the yogurt with a thin stream, while working with a mixer. After mixing, remove the mixer. Using a spatula, gently add the cream to the yoghurt, fold it together. We hide the cream in the refrigerator for 5-7 minutes, after which the biscuit can be sandwiched.

Advice: when choosing yoghurt, give preference to a product without additives, which is not drinkable - this way the taste of the cream will be more “pure”, and the mass itself will be more stable and more pleasant in consistency.

5. Curd yoghurt cream

Light, but solid, with a pronounced sour milk note, pleasant, refreshing. The cream hardens well, but remains quite airy.

Ingredients:

• 400 g of drinking yogurt;
• 500 g of fatty soft cottage cheese;
• 25 g gelatin;
• 100 ml of water;
• 100 g icing sugar.

Rub the cottage cheese with a blender or pass it several times through a meat grinder, then mix it with yogurt - you should get an absolutely homogeneous, glossy mass. Add powdered sugar.

Separately pour the gelatin with water at room temperature, leave it for 5-10 minutes until it swells, then heat it on a minimum heat until the mass becomes completely homogeneous, after which we pour it into the curd-yogurt mixture in a thin stream with constant stirring with a mixer. We put it in the refrigerator for 5-7 minutes - the cream is ready.

Advice: when choosing cottage cheese, try to find a quality rustic or farm product - soft, without grains. Such cottage cheese will best of all "lie" in the cream, will be smooth and will perfectly combine with the rest of the components. If the yogurt you bought already contains sugar, reduce the amount of powdered sugar based on your taste.

6. Curd cream for biscuit cake

Very bright, characteristic cream. You cannot confuse it with anything and you cannot exchange it for anything if you try it at least once.

Ingredients:

• 340 g of soft fatty cottage cheese;
• 115 g softened butter;
• 100 g icing sugar;
• vanilla or almond essence to taste.

Put cold, very well-chilled cottage cheese in a bowl, add powdered sugar and butter, drip flavoring and beat until a fluffy smooth mass is obtained. Curd cream is perfectly stored in the refrigerator for several days without losing its properties.

Advice: try to take curd cheese (like "Almette") instead of cottage cheese - the cream will acquire very interesting flavoring shades, it will be more refined and elegant.

7. Curd-fruit cream

Delicious, light, rich. This cream successfully combines the sourness that sour cream gives, the creamy taste of cottage cheese and a bright fruity note.

Ingredients:

• 200 g soft cottage cheese;
• 300 g fat sour cream;
• 100 g icing sugar;
• 200 g of fruits or berries (strawberry, blueberry, peach, banana).

Beat the sour cream with powdered sugar into a fluffy mass, add the cottage cheese and continue beating until the cream becomes smooth and slightly shiny. Turn off the mixer, gently mix the cream with finely chopped fruits or berries.

Advice: The success of this recipe depends on the quality of the sour cream, most of the store products will not give the desired lush texture, so it is recommended to take the village fatty sour cream.

8. Creamy sponge cake

Not a cream, but a delight! Very stylish and sophisticated. By the way, this cream perfectly holds its shape - with its help you can not only sandwich biscuits, but also decorate cakes.

Ingredients:

• 400 g cream cheese (for example, from Violetta, Almette, Hochland);
• 100 g of whipping cream (at least 33% fat);
• 50 g icing sugar.

Put the well-chilled cream and cheese in a convenient bowl (ideally also chilled), add the powdered sugar and turn on the mixer. The first minute - at low revs, then increase the speed and beat until a fluffy mass of matte mass is obtained (about 4-5 minutes).

Advice: for the cream to whip, take exclusively proven high-quality cream that has never let you down, this is a guarantee that everything will work out. Leave experiments for other recipes.

9. Protein cream for biscuit cake

Protein cream has many benefits. Firstly, it is one of the most budget-friendly ways to decorate a cake. Secondly, it is absolutely stable and easily holds the shape you want. Thirdly, it is quite easy to prepare. Also, it's worth mentioning that this is a delicious and appealing option for a sponge cake cream. All in all, it's worth learning!

Ingredients:

• 3 squirrels;
• 100 ml of water;
• 200 g sugar;
• 1/4 tsp salt.

Pour sugar into a convenient saucepan, measure out the required amount of water. We put it on the stove, bring it to a boil and boil it down to a “soft ball” test (the syrup temperature should be within 116-120 degrees).

At the same time, we begin to beat the whites with a pinch of salt. Ideally, the whites should be whipped exactly by the time the syrup is boiled. Provided that both masses are ready, we begin to pour the syrup into the proteins in a thin stream, while the mixer is not turned off. We work with a mixer until the mass becomes dense, glossy, elastic and does not cool down. The cream is ready.

Advice: For the cream to cook properly, take only fresh eggs, check their expiration date. When boiling the syrup, make sure that no grains of sugar remain on the sides of the pan - this is fraught with crystallization of the entire syrup.

10. Chocolate biscuit cream

A joy to any shopaholic - chocolate cream. Light and airy, with a pleasant texture, it has a characteristic chocolate accent. A great option for those who like delight with a bitter aftertaste.

Ingredients:

• 500 ml of milk;
• 60 g cocoa;
• 100 g sugar;
• 2 tbsp. l. starch;
• 3 yolks;
• 200 g butter.

Mix cocoa, starch, sugar, grind with yolks. Pour boiled milk in small portions, cooled to 40 degrees, mix thoroughly. We put the saucepan on the stove, boil the cream over low heat until thickened. Make sure that the cream does not burn.

After cooling completely, add softened butter and beat the cream into a fluffy mass.

Advice: if desired, the cream prepared according to this recipe can be served as a separate dessert - by spreading it out in bowls and decorating with fruit.

11. Caramel cream

A rich version with a characteristic caramel flavor. Very aromatic, intense, bright. Great for layering birthday cakes.

Ingredients:

• 200 g sugar;
• 300 g of cream with a fat content of at least 25%;
• 200 g butter.

Pour sugar into a frying pan, distribute in an even layer and put on the stove on minimum heat. As soon as it all melts (watch carefully - it should not burn out, it is necessary for the mass to become golden, but not dark), gently pour in the warmed-up cream. Stir, cook on low heat until thickened. Remove from the stove, leave to cool completely, and then beat with softened butter.

Advice: add a spoonful of almond essence to the caramel cream - it is in perfect harmony with the creamy taste.

12. Banana sponge cake cream

Aromatic, rich, creamy, fruity. In general, a great cream for real sweet tooth.

Ingredients:

• 200 g ripe bananas;
• 200 g of condensed milk;
• 200 g butter.

Beat the softened butter until fluffy, add condensed milk. When the cream is smooth, add the banana puree and stir. The cream is ready.

Advice: do not purée bananas with a blender - the mass will be thin, it is better to do this with a fork or a regular strainer.

13. Lemon mascarpone cream

The cream is light and refined. Suitable for classic white biscuits. It is easy to prepare, eaten quickly.

Ingredients:

• 250 g mascarpone;
• 100 g icing sugar;
• 1/4 lemon juice;
• 1/4 tsp vanillin or 1/2 tsp. vanilla essence;
• 100 g icing sugar.

Put cheese at room temperature in a bowl, add powdered sugar and vanillin and beat until smooth and fluffy. At the end, add lemon juice, mix. We remove the cream for half an hour in the refrigerator, after which it can be used.

Advice: add a couple of tablespoons of any aromatic alcohol to the cheese mass - it will significantly ennoble the final taste of the cream.

14. Cream for sponge cake on semolina

The cream is simple, one might even say - simple. But in this here its rusticity certain bonuses are hidden - it is inexpensive, easy to prepare, pleasantly eaten.

Ingredients:

• 250 ml of milk;
• 3 tbsp. l. semolina;
• 1 cup of sugar;
• 100 g butter;
• 1/4 tsp salt;
• vanillin to taste.

We measure the milk, put the saucepan on the stove, add sugar and salt. As soon as it boils, add semolina, stirring occasionally, cook until thickened for about 2-3 minutes. After cooling, beat the semolina with softened butter, add a little vanillin.

Advice: to make the taste of the semolina cream more interesting, it is recommended to add lemon or orange zest to it.

15. Cream "Charlotte"

Classic cream genre. If you've never cooked before, you should definitely try it - this cream is wonderful! Lightweight, delicate and stable - suitable not only for sandwiching biscuits, but also for decorating cakes.

Ingredients:

• 1 egg;
• 150 ml of milk;
• 180 g sugar;
• 200 g butter;
• 1 tbsp. l. cognac;
• vanillin.

In a saucepan, mix the egg and sugar, add milk. Beat with a whisk until smooth and light foam, then put the saucepan on the stove and, with constant stirring, boil for about 2 minutes until a smooth, tender cream is obtained.

Cool it down.

Beat the softened butter until fluffy, then add the custard base in small portions without turning off the mixer. Finally, add cognac and vanillin. Ready.

Advice: do not neglect cognac - of course, this component can be omitted, however, it is he who gives the cream magnificent noble notes.

A well-chosen and technologically correct cream is the key to your success as a pastry chef. If everything is done correctly, you will easily receive a heap of compliments from those who taste your cake, while getting your hand filled and understanding the general principles of making this or that cream, you will not spend a lot of effort or time on the process. May your cakes always be flawless and your creams delicious!

There are a huge number of good recipes for a variety of incredibly delicious biscuit cakes. But what makes them so diverse? Of course, the cream with which the cakes are soaked. It sets the mood for your cake. In essence, a cream is an elegant fluffy mass, which is prepared by whipping various products, such as cream, sugar, depending on the composition.

Quick Recipes will show you ten of the most common, easy-to-make biscuit cream recipes, and you will determine which cream is better and more suitable for the interlayer of your next biscuit cake.

All recipes are different in composition, and each of them exists in several, if not in dozens of options. Here are collected the most simple and universal. If you are not immediately going to use the prepared cream, then in this article you will find out how long you can store the cream or dessert smeared with cream. Be careful, as the cream is a very perishable treat.

Sour cream biscuit

Ingredients:

• Butter 150 g;
• Sour cream 150 g;
• Sugar 100 g.

Cooking method:

The cream turns out to be lush, light and delicate. It goes well with any type of cake.

First, break a glass of sugar into powder. Whisk butter softened at room temperature with chilled sour cream (or cream) and powdered sugar. A thick foam should form that does not spread. Add the icing sugar gradually. The cream is ready!

Sour cream, with prolonged beating, turns into butter. Sugar dilutes the cream significantly. Try to beat the cream with a whisk and keep the amount of sugar to a minimum.

Biscuit custard

Ingredients:

For biscuit:

• Eggs - 6 pcs.;
• Flour - 150 g;
• Sugar - 150 g;
• Baking powder - 5 g;
• Salt - a little;
• Vanilla sugar - 10 g.

For the cream:

• Milk - 300 ml;
• Sugar - 150 g;
• Vanilla sugar - 10 g;
• Eggs - 3 pcs.;
• Salt - a little;
• Flour or starch - 30 g;
• Butter - 300 g.

Cooking method:

Combine flour (150 g) with baking powder (5 g). Line the mold with parchment and grease with oil so that the biscuit comes out of the mold easily. To separate the whites from the yolks, simply break 6 medium-sized eggs into a mixer bowl. Season with salt, add a little vanilla for flavor and sugar (150 g). Whisk. The mass should be white, fluffy and firm.

Sift very carefully into the resulting mass and stir in the prepared flour. When preparing biscuits, it is better not to make sudden movements or make noise in the kitchen.

Gently transfer the dough into a mold, level from the center to the edges so that the dough layer in the center is slightly smaller than at the edges. You need to bake a biscuit for 40-50 minutes, preheat the oven in advance. Baking temperature 180 ° C. Remove the biscuit from the oven, let it cool, remove the mold and paper. Leave the biscuit on a wooden board or wire rack to rest and slightly dry out.

Make a custard. Put 3 eggs or 9 yolks in a bowl, add milk (150 ml), salt on the tip of a knife and flour or starch (30 g), stir until smooth and set aside. Pour sugar (150 g) into a saucepan, add milk (150 ml), stir. Heat, stirring, until the sugar dissolves, and let the milk boil. While stirring the egg mixture, pour the hot milk into it.

Return everything together in a saucepan and heat until thickened, the cream must be intensively stirred with a whisk all the time so that no lumps form. Pour the cream into a cold bowl, add the vanilla for flavor, and stir. Cover the contact with cling film and leave to cool.

The custard is cold, make the butter custard. Put butter (300 g) in a bowl, the butter should be soft. Beat with a mixer until the butter turns white. Then, while whisking, add the custard gradually. Cut the biscuit into three cakes and assemble a simple sponge custard cake.

Place the crust, cut side up, on the cake assembly stand. On the cake - a third of the cream, smooth. The next crust - again a third of the cream, put the last crust with the smooth side up. Cover the cake with the remaining cream. Sprinkle the sides of the cake with chopped nuts. Decorate the top of the cake with cream roses and lightly sprinkle with nuts too.

Cottage cheese cream for biscuit

Ingredients:

• 250 g of cottage cheese;
• 50 g butter;
• 350 g icing sugar;
• a pinch of vanillin.

Cooking method:

Rub the cottage cheese through a sieve, add vanillin and softened butter. Beat the mass at low speed until smooth. Pour the icing sugar in portions, gently stirring the cream. When all the powder is in the curd mass, beat the cream again. It is necessary to grease the biscuit cakes in advance so that the curd cream soaks the cake.

Charlotte Butter Cream for Biscuit

Delicious and delicate, with a light structure, Charlotte cream is suitable not only for the layer of the cake, but also for finishing.

Ingredients:

• Butter - 100 g;
• Granulated sugar - 90 g;
• Egg yolk - 1 pc .;
• Milk - 65 g;
• Vanilla sugar - 1/2 sachet;
• Cognac - 1 tbsp. l.

Cooking method:

Remove the oil from the refrigerator in advance (1–2 hours before cooking). Make a syrup. Mix milk and yolk, strain through a sieve, add sugar and put on the stove to heat. Boil the syrup over low heat with constant stirring for 7–8 minutes, from the moment of boiling, cook for 1–2 minutes. In appearance, the syrup should resemble condensed milk.

Pour the prepared syrup into another dish, cover with plastic wrap so that the top does not get windy, and cool. Place the butter in a large bowl and whisk at high speed until fluffy. During the process, stop several times and use a silicone spatula to collect the cream, which is smeared on the sides of the bowl.

Add the cooled milk syrup to the butter in small portions (these ingredients should be at the same temperature). The finished cream has the following structure: airy, white, thick, easily falls off the shoulder when tapping on the edge of the bowl.

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

Chocolate sponge cake cream

Ingredients:

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

Cooking method:

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.

Cream diplomat for biscuit cake

Ingredients:

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

Cooking method:

In a saucepan, bring milk and half of the sugar (30 g) to a boil, stirring occasionally. In a separate bowl, whisk the egg yolks, the remaining sugar (30 g) and starch. 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.

Protein cream for biscuit

IngredientNS:

• 6 pcs. egg;
• 400 g sugar;
• 200 ml of water;
• A pinch of salt;

Cooking method:

We divide the chilled eggs into whites and yolks. Beat the whites with salt until strong peaks are formed. Combine hot water with sugar, stir and put on medium heat, boil the syrup for 35-40 minutes. We check the readiness of the syrup, the drop should not spread over the plate. Cool for 5 minutes.

Then we begin to beat the whites again while adding a thin stream of syrup. The cream begins to acquire a glossy shine. Cool the cream. Then we transfer it to a pastry bag or cornet and decorate the cake or pastries. Bon Appetit!

Pistachio biscuit cream

Ingredients:

• Sugar 50 g;
• Milk 250 g;
• Egg yolks 50 g;
• Corn starch 10 g;
• Flour 10 g;
• Vanillin 1 g;
• Butter 250 g;
• Food coloring 1 g.

For pistachio paste:

• Pistachios 100 g;
• Almond flour 25 g;
• Sugar 50 g;
• Water 30 ml;
• Powdered sugar 20 g;
• Food coloring 1 g.

Cooking method:

Pistachios peeled from shells, but you need to take nuts that will not be salted and not fried, pour boiling water. You need enough water to cover the nuts. We wait 5 minutes, after which we drain the water, and peel the nuts. Dry the pistachios with a paper towel and put them on a baking sheet.

Preheat the oven to 150 degrees, put a baking sheet with nuts in it for 8-10 minutes. The nuts should dry out, but should not change their beautiful green color! Add powdered sugar to the pistachios, mix and grind everything into flour. Next, add almond flour, mix again. In a separate glass we combine sugar and water, wait for the crystals to completely dissolve, while stirring. We drip green food coloring, mix. The pistachio paste is ready - you can proceed directly to the cream.

Put the yolks in a small bowl, sift the flour, add granulated sugar. Add vanillin and cornstarch to this. Mix everything well with a whisk. Pour milk into a saucepan and bring to a boil, and then add half of the milk to the yolk mixture a little at a time, stirring continuously.

Now the resulting mass must be returned to the saucepan with the remaining milk, put it back on the fire - medium heating. Prepare the cream until it thickens. We are waiting for the mass to cool down to 20-25 degrees Celsius.

When the mass has cooled to the specified temperature, spread the pistachio paste to it, mix well. Cut the butter, which should be softened, into pieces and add a little to the rest of the ingredients, whisking everything together at a medium mixer speed. Beat until fluffy. In the process, add another 1-2 drops of food coloring.

Orange biscuit cream

Ingredients:

• 2 oranges;
• Sugar 1 glass;
• Butter 200 g.

Cooking method:

Wash the oranges. Place in a saucepan, cover with water and boil oranges in boiling water for 5 minutes. Drain the water, pour in a new one and boil the oranges 2 more times for 5 minutes. Then drain the water again, pour in a new one and cook the oranges for 15 minutes.

After that, cut the oranges, remove the seeds, if any, mince the oranges. Add sugar to oranges, mix, add butter. Beat everything with a mixer and put the cream in the refrigerator to freeze a little. The orange cream can then be used.

The most delicious cream for biscuit cakes

Ingredients:

• 250 g softened butter;
• 200 g icing sugar;
• 100 g of milk;
• a pinch of vanillin.

Cooking method:

Pour milk into a saucepan and boil. Cool to room temperature. If using pasteurized milk, this step can be skipped. Add the remaining ingredients to the cooled milk: soft butter, powder and vanillin.

Beat the mixture for 4-5 minutes, until the mixture becomes smooth. As soon as the mass becomes airy, the cream is ready. For the texture of the cream to be delicate and thick, it is worth choosing a high-quality oil. The temperature of the food should be approximately the same. This will prevent the cream from flaking.

How long can biscuit cream be stored

• Cakes with various creams and fruit fillings are stored at +/- 2–4 С

• Unfinished cakes with protein cream or fruit finish last 72 hours.
• Cream cakes based on butter - 36 hours.
• Whipped cream cake - 6 hours.
• Custard cakes - 6 hours.

It's so easy to diversify homemade desserts with delicious and easy-to-prepare biscuit creams. Also on our website you can find out how to prepare delicate chiffon ones that melt in your mouth and always turn out to be lush.

A classic cake consists of several layers of layers. You can prepare a dessert from biscuit, wafer or chocolate cakes, but special requirements are imposed on the filling and cream. This is a kind of "heart" of the confectionery, which gives the dessert a special taste and aroma.

Surely, everyone remembers that in childhood, the filling of the cake and its decoration - fruits, berries, oil roses, meringue decorations - caused a special delight. I wanted to taste this part of the confection first.

To prepare a high-quality dessert, you should not spare the filling, otherwise the cream will simply not be able to hold the cakes together, keep their shape, and the taste of the cake itself will disappoint. In addition, the result of culinary endeavors depends not only on the filler, but also on the correct impregnation. All this together helps to create a chic dessert.

Important: only biscuit cakes need impregnation. They are baked without oil, which means that there is absolutely no fat in their composition. Because of this, the finished products are dry, the impregnation helps to soften the baked dough. Any other cakes will creep from such a maneuver.

The best cake creams

Different creams are suitable for different cakes. So, it is stupid to grease “Tiramisu” with boiled condensed milk cream, but sour cream will not suit “Napoleon”. But there are basic recipes for this component that are considered universal. Depending on the added filling, these creams are suitable for almost any cake and can even become independent desserts.

1. Sour cream

This is a perfect example of how cake cream can be taken as a stand-alone dish. If you add pieces of fresh fruit, chopped nuts or berry confiture to sour cream, you can simply put the dessert in bowls and serve as a treat.

To prepare sour cream you will need:

• 0.5 g sour cream;
• 250 g sugar;
• A packet of vanilla sugar.

There are very few ingredients, but the result is an excellent cream that will help to give the cake tenderness and perfectly saturate the cakes.

Important: it is better to take the fattest sour cream, ideally homemade. The fatter the sour cream, the thicker and tastier the cream is.

The cooking process takes no more than 10 minutes. All ingredients just need to be placed in a deep bowl and beat for 5-6 minutes. If homemade sour cream is chosen, it is important to monitor the consistency of the mixture to be whipped: you can inadvertently make butter instead of cream. When the sugar crystals are completely dissolved, put the cream in the refrigerator and then use it when needed.

2. Custard

This cream requires quite a few ingredients, but the result is worth it. A delicacy with this delicate creamy layer comes out airy and melts in your mouth. The cream without additives is ideal for classic Napoleon or eclairs. If you add fresh fruits or berries to it, the cream can be used for any other creamy cake.

To make custard you will need:

• 3 eggs;
• Sifted flour - 2 tbsp. l;
• Milk (3.2%) - 0.5 l;
• Butter - 1 tbsp. l;
• Sugar - 250g;
• Vanilla.

For a custard, it is better to purchase a natural vanilla pod, the powder significantly impairs the taste of the product. Extract the powder from the pod and pour it into a sufficiently deep saucepan.

Separate the whites from the yolks, send the latter to the pan along with sugar and flour. Grind all ingredients thoroughly until the sand crystals are no longer felt.

Beat the whites in a separate bowl and only then add to the existing mixture. Then take a small saucepan and boil the milk in it. Pour the boiling liquid gradually to the rest of the ingredients, whisking the mass continuously. Cut the butter into small pieces and place in a saucepan. Put the whole mixture on low heat and cook until it thickens.

3. Cream-filling

This cream is somewhat reminiscent of a Soviet ice cream in its taste, and is ideal for all light, airy cakes. If the cream is used for a biscuit cake, it is necessary to thoroughly soak the cakes first: the cream does not cope with this task - it is too dry for a biscuit.

To prepare the cream you will need:

• 0.1 l of milk;
• 1 tbsp. l without a slide of semolina;
• A piece of butter;
• A pinch of powdered sugar;
• 1 small lemon.

The cream is very easy to prepare. It is necessary to cook ordinary semolina porridge in milk from the available ingredients. Cover the finished dish with a plate or film, and in the meantime, soften the butter and grind it with sugar and powdered sugar. Add the mixture to the porridge and beat everything thoroughly with a mixer.

Unusual and freshness of the cream is given by lemon. It must be placed in boiling water for a few minutes, then peeled from the zest and remove the white film. Use a blender to chop the fruit, add 3-4 tablespoons of sugar and mix everything thoroughly. This layer gives great taste to wafer cake cakes.

4. "Mascarpone"

This cream with delicate dessert creamy mascarpone cheese goes well with any shortcrust pastry cakes. In addition, it is suitable for almost any desserts, and with the addition of soft cookies or broken biscuit cakes, it becomes an unusual cake.

To prepare such a butter cream you will need:

• Packaging of mascarpone cheese (300-400 g);
• Cream 33% - 0.25 ml;
• Powdered sugar package (150 g).

Such a layer for the cake is prepared incredibly quickly. All you need is a mixer and the appropriate ingredients. Pour the cream into a deep bowl and beat thoroughly until firm. Then send the icing sugar to the cream, beat for another 2-3 minutes. Add dessert cheese to the thickened mass and beat all the ingredients until smooth.

5. Yoghurt cream

Another easy-to-make cream that pairs perfectly with any crust and is perfect for fruit cakes. For cooking, you need to take the following ingredients:

• Cream 33% - 1 package (250 ml);
• Thick yogurt - 0.5 ml;
• Powdered sugar to taste.

Important: before mixing, the ingredients must be cold, otherwise dairy products, when whipped, "creep" into whey and butter.

Pour the cream into a deep container and beat with a mixer until soft peaks form. Add the icing sugar and beat for a few more minutes. The yogurt can then be sent to the bowl. This should be done gradually, without stopping to work with a mixer.

You can determine the readiness visually: the mixture becomes thick and does not spill out of the container. It is better to add strawberries or raspberries to the finished cream; such a culinary masterpiece will amaze with its taste and lightness.

An experienced hostess prepares delicious cakes from absolutely any products that are in the house. Sometimes she doesn’t even use the exact recipe, but improvises “along the way”. A novice cook tries to bake her first cake, strictly following the instructions and weighs the ingredients to a milligram. And what a shame it can be when the planned cake does not work out. Today we will talk about a sponge cake, or rather about a cream for it. It is on the latter that the taste and beauty of the cake in the cut largely depends.

Types of sponge cake creams

You can layer a biscuit with absolutely any cream. It should be borne in mind that:

• if the cream is liquid (classic custard), then the biscuit cake will turn out to be wet;
• if the cream is denser (classic butter), the cake will turn out to be dry.

It is best to use custard cream for a biscuit cake and add butter or ordinary butter to it, but first soak the biscuit with some kind of syrup. All creams can be added with powdered nuts, jam berries, lemon zest or candied fruit cut into small cubes.

Butter-based sponge cake creams

For cream, you need to take only the best quality oil. Under no circumstances should you use the so-called “spread” - a mixture of butter and vegetable oil. With such a product, the cream simply will not work.

Classic white cream

• Soften 300 g of butter until it becomes very thick sour cream.
• Put the butter in a mixer bowl and beat until fluffy.
• After the butter turns white, add 250 g of condensed milk to it. Pour milk in small portions and beat the cream all the time.

Boiled condensed milk cream

• Place a sealed can of condensed milk in a saucepan and fill it with water. Bring water to a boil and cook condensed milk for 4-5 hours.
• When the can of condensed milk has cooled, open it.
• Whisk 300 g of soft butter with a mixer.
• Put boiled condensed milk into whipped fluffy butter and beat the cream until it increases in volume.

It is very good to add powdered walnuts to this cream. They will need half a standard glass.

Coffee cream

• Prepare a classic white cream. Take 50 g more oil.
• At the very end, with the last portion of condensed milk, pour 80 ml of very strong sweet coffee into the mixer bowl. Stir the cream until smooth.

Milk-based sponge cake creams - custard

Biscuit custards require a lot of butter. In this case, the softened oil is introduced into the cream only after the latter has completely cooled. If you do not adhere to this strict rule, then the butter in the cream will melt, and the cream will turn out to be very liquid. Milk-based creams are best flavored with vanilla sugar or lemon essence.

Cream with milk and yolks

• Mash 2 raw egg yolks with 1.5 cups of sugar.
• 2 tbsp. l. mix flour with 2 tbsp. l. Sahara. Pour half a glass of cold milk over the dry ingredients. Mix well.
• Bring 1, 5 cups of milk to an almost boil and add the yolks with sugar and a mixture of flour, sugar and milk into it. When injecting the cream, stir vigorously with a whisk so that it does not burn.
• When the cream is very thick, remove it from heat.
• Let the cream cool. To prevent a hard crust from forming on the cream, cover it with cling film and press it down with your hand so that it lies directly on the cream.
• After the cream is cold, whisk it with soft butter (200 g).

Cream based on a store semi-finished product

A wonderful biscuit cream is made from a custard that is sold dry at any store.

• Cook the cream, strictly following the instructions on the pack.
• Cool the cream under cling film.
• Add 200 g of soft butter into it and beat well with a mixer.

French cream Charlotte for sponge cake

This cream is quite laborious to make, but with it, you can make an amazing cake even from a ready-made biscuit in the store. Do not forget to just saturate the sponge cake with sweet syrup with the addition of a tablespoon of cognac or liqueur. How to make French cream:

• Heat 0.5 cups of milk and put 6 tbsp. l. sugar and a packet of vanilla sugar. Bring sweet milk to a boil.
• Whisk 6 yolks with a quarter cup of cold milk.
• Pour the yolks whipped with milk into a deep ladle and pour hot sweet milk into it. Stir the mixture very quickly with a whisk and put a ladle on very low heat.
• Stir the cream constantly with a whisk and do not let it boil. As soon as the cream thickens a lot and air bubbles begin to form in it, remove the ladle from the heat.
• Let the cream cool and only then add 300 g of softened butter and 3 tbsp. l. cocoa powder. Beat the cream with a mixer.

Sponge cake goes very well with ordinary sour cream (100 grams of thick sour cream is whipped with 100 grams of sugar). If there were no products for the cream in the house, then the biscuit can be spread with any thick jam. Apricot or peach is best suited for these purposes.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Tall, effectively decorated and very tasty cake is a symbol of the long-awaited holiday and cozy tea drinking with the family. Making such a dessert at home can be difficult because of the cakes, which can burn in the oven, turn out too flat or dry. Ready-made cakes from fluffy biscuit dough will help out the hostess in a situation when it is necessary to cook a beautiful cake in just 15-20 minutes. The indisputable advantage of such desserts is the ability to boldly experiment with ways of decorating dishes and cream, to which you can add your favorite ingredients.

How to make a cake from ready-made cakes

The process of making a cake from purchased biscuit cakes does not require special culinary skills and takes a minimum of free time. The base of the future dessert is impregnated with syrup, juice, alcohol or any other impregnation (when working with fresh, soft baked goods, this stage can be skipped). Cream or jelly soufflé is prepared separately. The cakes are smeared with the prepared mixture, decorated with ganache, fondant or chocolate icing. The finished dessert must be refrigerated for several hours or overnight so that it is soaked and as tender and juicy as homemade.

Ready-made biscuit cake recipe

The taste, aroma, appearance and texture of a dessert made from purchased biscuits depend on the cream, impregnation and the way of decorating the dish. The filling for a cake made from ready-made cakes can be any, for example, fruit, jelly, fruit and berry, chocolate, marshmallow, cottage cheese, nut or citrus. A thick cream made on the basis of fatty sour cream, Italian meringue (whipped proteins with sugar syrup), cream or condensed milk is considered a win-win classic. It all depends on the recipe chosen, the available products, the mood and the culinary imagination of the hostess.

With condensed milk

• Time: 15 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 307 kcal per 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

A juicy cake made of ready-made biscuit cakes and cream based on boiled and classic condensed milk with sugar is a popular dessert, the taste of which is familiar to many from childhood. It is important to give preference to high-quality butter, otherwise the filling will acquire an unpleasant oily aftertaste, be too greasy or simply stratify. The ideal option is a product with a high milk fat content (at least 82.5%). Such a cream turns out to be dense, thick and homogeneous, it keeps its shape perfectly even without the addition of starch, wheat flour and other thickeners.

Ingredients:

• condensed milk - 350 g;
• boiled condensed milk - 350 g;
• bananas - 4 pcs.;
• butter - 200 g;
• chocolate - 100 g.

Cooking method:

1. Peel 3 bananas. Cut into circles.
2. Beat the soft butter with two types of condensed milk.
3. Coat the biscuits with the resulting mixture, not forgetting about the banana layer.
4. Break a bar of dark chocolate with your hands. Melt in a water bath.
5. Peel the leftover banana. Cut into thick slices, holding the knife at a slight angle.
6. Decorate the sponge cake by dipping each banana slice in liquid chocolate and placing it in a slide on top of the cream.

Ready-made cake with sour cream

• Time: 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 169 kcal per 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

Homemade cake will be not only tasty, but also tall if you cut the finished biscuit cakes in half and thoroughly saturate each piece with sour cream. If the filling is too runny, you can thicken it with potato starch, freshly squeezed lemon juice, or powdered sugar. The dessert will become even more aromatic if you mix the cream with grated citrus zest, vanilla or a little cinnamon. If desired, other ingredients can be added instead of fresh berries, for example, pieces of marshmallows, raisins, thick confiture, candied fruits or fruit from jam.

Ingredients:

• sour cream - 1.3 kg;
• strawberries - 1.5 kg;
• sugar - 1.5 tbsp.

Cooking method:

1. Rinse and peel fresh strawberries.
2. Cut the fruit into not too thin slices. Leave a few whole berries for garnish.
3. Beat sour cream of any fat content with sugar until a thick foam appears.
4. Grease the biscuits with the resulting mixture, supplementing each layer with chopped strawberries.
5. Decorate with whole berries.

With fruits

• Time: 15 minutes.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 115 kcal per 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

Summer cake made from purchased cakes with fruits is a beautiful, uncomplicated and refreshing dish that will be the best addition to an evening tea party with your family. Any fresh or canned fruit can be added to the filling, such as apricots, bananas, kiwis, lychees, apples, oranges, nectarines, pears, quinces, peaches or tangerines. A biscuit dessert will turn out not only appetizing, but also useful if you make a cream based on natural homemade yogurt prepared in a yogurt maker or multicooker. You don't need to add sweeteners to a store-bought fermented milk product.

Ingredients:

• ready-made biscuit cakes - 4 pcs.;
• fruit - 1 kg;
• yogurt - 450 g;
• powdered sugar - 3 tsp.

Cooking method:

1. Rinse fruits, peel. Cut into thin slices.
2. Some of the small fruits can be cut into large pieces and used for decoration.
3. Beat the yogurt with powdered sugar.
4. Grease the biscuits with the resulting mixture, spreading a portion of chopped fruit on each layer of yogurt.

Chocolate

• Time: 35 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 364 kcal per 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

The original biscuit cake will be a luxurious addition to the festive menu and fill the house with a stunning aroma of chocolate. This dessert can be decorated not only with cocoa powder, but also with round chocolates, cocktail candied cherries, almond petals, chunks of golden caramel and peanuts, which you need to lightly heat with a rolling pin. Alternatively, cover the cake with mirror icing, fondant or coffee-colored mastic. A dry biscuit is impregnated with strong coffee, cocoa, chocolate liqueur or any dessert alcohol.

Ingredients:

• ready-made biscuit cakes - 4 pcs.;
• chocolate - 450 g;
• cocoa - 3 tbsp. l .;
• milk - 2 tbsp.;
• butter - 300 g;
• sugar - 300 g

Cooking method:

1. Melt the chocolate in a water bath.
2. Dissolve the sugar in the heated milk without bringing the mixture to a boil.
3. Add melted chocolate and butter to milk. Remove from heat.
4. When the mixture cools and thickens, grease the biscuits.
5. Sprinkle with cocoa powder.

Viennese cake

• Time: 20 minutes.
• Servings Per Container: 6 Persons.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

Thanks to the airy buttercream, the aromatic impregnation and the generous layer of cocoa powder, the pre-made Viennese biscuit cake tastes like tiramisu. For a more similarity to the famous Italian dessert, you can add a little amaretto liqueur, Marsalu dessert wine and strong espresso to the impregnation. Such a cake will turn out to be especially tender and juicy if you assemble it in a split baking dish and put it in the refrigerator overnight. In this case, the filling based on heavy cream, powdered sugar and Italian mascarpone cheese will harden faster, will not run out and will retain its shape.

Ingredients:

• ready-made biscuit cakes - 5 pcs.;
• mascarpone - 600 g;
• cream - 500 g;
• cognac - 50 ml;
• powdered sugar - 300 g;
• cocoa - 3 tbsp. l.

Cooking method:

1. Whip the heavy cream.
2. When the mass thickens, add powdered sugar. Whisk until firm peaks.
3. Add mascarpone, beat until smooth.
4. Saturate the finished cake cakes with cognac, coat with butter cream.
5. Sprinkle with cocoa powder.

With cottage cheese and berries

• Time: 7 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 213 kcal per 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

The light filling for a cake made of biscuit cakes is a porous, moderately sweet curd-berry soufflé with a pleasant sourness of fresh fruits. You can use any berries, for example, strawberries, blueberries, currants, cherries, raspberries, gooseberries, cranberries, sea buckthorn, cloudberries. It is advisable to leave some of the fruits to decorate the finished dessert - they are laid out on a layer of ganache or curd cream, sprinkled with sifted powdered sugar. An alternative is to coat the berries with a clear, neutral glaze, which adds a stunning shine and allows edible decor to be adhered to the base.

Ingredients:

• ready-made biscuit cakes - 2 pcs.;
• berries - 350 g;
• cottage cheese - 350 g;
• gelatin - 20 g;
• sour cream - 200 g;
• chocolate - 100 g;
• sugar - 1 tbsp.

Cooking method:

1. Soak gelatin in boiled water, according to the recipe.
2. Leave for 40 minutes to swell.
3. Kill the cottage cheese in a blender. It is advisable to give preference to a dietary, fat-free fermented milk product.
4. Add sugar and sour cream to the curd mass, beat with a mixer.
5. Add gelatin in small portions, mix.
6. Rinse the berries, remove the seeds and stalks. Frozen fruits must first be defrosted.
7. Gently mix the prepared berries into the curd-sour cream mixture.
8. Place the sponge cake in a tall split baking dish covered with cling film.
9. Spread the cream on top.
10. Cover with a second biscuit. Press down lightly so that no voids form between the dough and cream.
11. Refrigerate for 6 hours.
12. Pour melted chocolate over the finished sponge cake.

With custard

• Time: 35 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 196 kcal per 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

The classic cake with sponge cakes and custard is a delicate, juicy dessert that melts in your mouth, made from simple and affordable ingredients. If desired, pieces of pear, grapes, fresh or canned pineapples, slices of orange, grapefruit or tangerine are added to the filling. Citrus fruits should be pre-milled, peeled from films and peels. The dessert is decorated after the cream has completely cooled and hardened. It will be delicious, as in the photo, if you sprinkle it with airy coconut flakes, grated chocolate or multi-colored pastry sprinkles.

Ingredients:

• ready-made biscuit cakes - 4 pcs.;
• eggs - 3 pcs.;
• milk - 2 tbsp.;
• sugar - 1 tbsp.;
• flour - 2 tbsp. l .;
• vanilla to taste.

Cooking method:

1. Grind raw chicken eggs with sugar and vanilla in a large bowl.
2. When the consistency of the mass becomes homogeneous, add flour. Stir so that there are no lumps.
3. Pour milk into a thick-walled saucepan. Boil, reduce heat.
4. Add half of the hot milk to the egg mixture and stir.
5. Pour the contents of the bowl into a saucepan of milk.
6. Cook, stirring with a wooden spatula. The cream should thicken.
7. Spread the custard over the biscuits.

Prague

• Time: 25 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 387 kcal per 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

The famous chocolate cake with delicate chocolate butter cream and glossy icing is easy to make at home in just 25 minutes. Instead of grated chocolate, you can add a couple of tablespoons of high-quality alkalized cocoa powder to the cream, which has a rich, slightly reddish color. It is advisable to apply melted chocolate in 2 stages so that there are no lumps, cracks or glazed crumbs on the surface of the finished product. If necessary, replace the glaze with an appetizing fondant or ganache - a thick emulsion made from heavy cream and chocolate.

Ingredients:

• ready-made biscuit cakes - 4 pcs.;
• chocolate - 250 g;
• eggs - 3 pcs.;
• condensed milk - 250 g;
• butter - 200 g;
• water - 4 tbsp. l.

Cooking method:

1. Separate the yolks from the whites.
2. Combine raw egg yolks with water, condensed milk. Beat.
3. Pour the mixture into a saucepan, put on fire. Cook for 10 minutes.
4. When the cream becomes thick, like a custard, add 50 g of grated chocolate.
5. Stir, remove from heat.
6. Beat soft butter with a mixer.
7. Mix whipped butter with warm chocolate mixture.
8. Coat the finished biscuits with chocolate butter cream.
9. Melt 200 g of chocolate in a water bath.
10. Pour the finished sponge cake with the resulting icing.

Nut cake

• Time: 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 337 kcal per 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

It is advisable to prepare an appetizing cake made of ready-made biscuit cakes with thick walnut-sour cream at least a day before serving, so that the dessert has time to be thoroughly soaked in the refrigerator. If desired, not only walnuts are added to the cream, but also other nuts - almonds, whole hazelnuts, peanuts or cashews. If the dish is intended for adults, the base should be soaked in alcohol, such as rich Italian amaretto liqueur. This original alcoholic drink made from almonds and apricot kernels will emphasize the natural aroma of nuts and give it light marzipan notes.

Ingredients:

• ready-made biscuit cakes - 4 pcs.;
• walnuts - 1 tbsp.;
• sugar - 0.5 tbsp.;
• sour cream - 450 g;
• kiwi - 100 g.

Cooking method:

1. Chop the peeled walnuts very finely or grind them in a blender. If desired, crushed kernels can be fried in a dry pan.
2. Beat the fatty sour cream with sugar. It is important that the granulated sugar is completely dissolved.
3. Mix sweet sour cream with nuts.
4. Coat the biscuits with the resulting mixture.
5. Peel the kiwi, cut into slices.
6. Decorate the finished sponge cake with fruit pieces.

• Time: 15 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 291 kcal per 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

To prepare a beautiful marshmallow cake, use a classic snow-white or multi-colored marshmallow without chocolate glaze and filling. High-quality marshmallow is evenly coated with a layer of powdered sugar, has clear relief grooves. On the surface of the airy treat, there should be no thawed areas, cracks, drops of moisture. Optionally, not only banana is added to the cream, but other sweet ingredients, for example, kiwi, blueberries, mango or strawberries, are added to the cream. The space between the marshmallow "domes" can be filled with fresh mint leaves, berries or chopped walnuts.

Ingredients:

• ready-made biscuit cakes - 3 pcs.;
• marshmallow - 200 g;
• sour cream - 350 g;
• condensed milk - 2 tbsp. l .;
• banana - 1 pc.

Cooking method:

1. Beat condensed milk with sour cream.
2. Cut the peeled banana into very thin, almost transparent slices.
3. Cut off the tops from the marshmallow. Chop the remaining bottoms.
4. Gently mix sour cream with marshmallow and banana pieces.
5. Assemble the cake, smearing each layer with the prepared mixture.
6. Decorate with curly marshmallow tops.

Some housewives stubbornly refuse the idea of ​​making a cake from purchased biscuit cakes, believing that such a dish will be too boring, unappetizing, tasteless or very dry. This is a common misconception - desserts with ready-made biscuits turn out to be as juicy, tender and aromatic as with homemade ones. You just need to choose high-quality baked goods, make a good cream and suitable impregnation. A few secrets and useful recommendations from experienced pastry chefs will help turn a cake from store-bought cakes into a real culinary masterpiece and a favorite dessert for the whole family:

• When choosing biscuits in the store, it is important to pay attention to their shade. The pale color of the baked goods may indicate that the manufacturer has saved on sugar, which will make the products taste bland.
• The taste and texture of dry store biscuits will be improved by impregnation, for example, compote, sweet coffee, berry or sugar syrup, freshly squeezed orange juice, liqueur or dessert wine.
• The impregnation is applied to the base with a brush, spray gun or teaspoon so that the biscuit is well saturated, but not watery.
• If the biscuit has become too wet due to the impregnation, it must be wrapped in a clean cloth that will absorb excess moisture.

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Ready-made biscuit cake: recipes