Delicious cream for biscuit cake- the main component festive dessert... Even perfect cakes can be easily spoiled by unsuccessful impregnation. The best recipes biscuit creams are published below.

Sponge cake custard

Ingredients: liter of fat cow's milk, 2.5 tbsp. tablespoons of high-grade flour, vanilla sugar to taste and a glass of ordinary white, half a standard pack of butter, 5 tablespoons eggs.

1. Eggs with all loose components are beaten until smooth. Even the smallest lumps should not remain in the mixture.
2. Not cold milk is poured into the pan with the whipped ingredients. The mixture is cooked with constant stirring for 3-4 minutes.
3. In almost ready-made cream melted butter is added.

It remains to beat the delicacy with a mixer at the slowest speed.

Sour cream recipe

Ingredients: 260 ml medium fat sour cream, glass full regular sugar(with a slide) and a bag of vanilla, 1 teaspoon of thickener.

1. To prepare the simplest sour cream for a biscuit cake, put pre-chilled in a deep bowl milk product.
2. Sour cream is whipped with a mixer at the slowest speed and, in parallel, granulated sugar is poured into it in a thin stream. Its crystals must completely dissolve in the mass.
3. Flavored vanilla sugar is added. The mixture continues to beat until thick.
4. If the consistency of the cream does not suit the hostess, you can correct the situation with a thickener. But this is not at all mandatory step... After adding the thickener, the mass is beaten again.

After smearing the cakes with such a cream for high-quality impregnation, they should stand for at least 5-6 hours.

Curd cream for cake

Ingredients: 80 g of butter, 440 g of powdered sugar, a pinch of vanilla extract (5-7 g), 320 g of semi-fat cottage cheese.

1. At a slow speed, a mixer combines melted butter, pounded cottage cheese and vanilla extract. The mass is whipped until it becomes fluffy and as homogeneous as possible.
2. Next, the mixer is replaced with a spoon. Powdered sugar is poured into the mixture in minimal portions. After that, beating with a mixer is repeated. You need to work with the device for at least 2.5-3 minutes.

According to this recipe, the cottage cheese cream for a biscuit cake turns out to be very airy and light.

Protein layer for cake

Ingredients: 120 ml filtered water, faceted glass granulated sugar, proteins from 3 chicken eggs category C1, 1 st. a spoonful of freshly squeezed lemon juice.

1. First, the sand is poured with the specified amount of water. Over low heat in a saucepan is cooked sugar syrup... When it is completely ready, it will be easy to roll a ball out of the mass.
2. In parallel, the whites are whipped until dense foam. Citrus juice is added to them.
3. Immediately after removing from heat, the syrup is added to the whipped egg whites with constant stirring.
4. Next, the mass must be continued to beat until it cools completely. You can speed up the process by placing a container of cream in a bowl of ice water.

As soon as the mass has cooled, you can coat the cakes with it.

Yoghurt cream for sponge cake

Ingredients: 420 ml of any low-fat yogurt, ¾ a standard glass of boiled cold water, 1.5 tbsp. tablespoons of gelatin in powder, half a glass of berry syrup or liquid jam.

1. Gelatin is poured with water, mixed well and left to infuse for 15-20 minutes. Usually the package has detailed instructions how to breed it correctly.
2. The swollen product is transferred to a saucepan, filled with syrup or jam and heated over minimal heat. It is necessary to constantly stir the components and make sure that all the grains dissolve.
3. The mass cooled to about body temperature is combined with yogurt and is actively whipped with a whisk.

The cakes, greased with the resulting yoghurt cream, should stand at room temperature for a couple of hours.

How to cook with chocolate?

Ingredients: 2 standard glasses of full-fat milk, 1 glass full of granulated sugar, 4 tbsp. spoons of dark cocoa powder, 2 tbsp. tablespoons of high-grade flour, 2/3 of a standard packet of butter.

1. First, all dry ingredients are mixed in a saucepan.
2. Little by little, not cold milk is poured into bulk products. Each time a thick mass is kneaded, which must be gradually diluted with liquid.
3. The stewpan is sent to medium fire... Its contents are brought to a boil with constant stirring.
4. When the mass has cooled slightly, oil is introduced into it.

The finished chocolate cream must be completely cooled before use.

Creamy biscuit cream

Ingredients: 1.5 standard packs of softened butter, 220 g of powdered sugar, 120 ml of full-fat milk, a pinch of vanillin.

1. The milk is poured into a large saucepan and brought to a boil. Next, the liquid should be cooled to approximately room temperature... If a pasteurized dairy product is used, this step can be ignored.
2. Vanillin and powder are poured into the cooled liquid. Slightly softened oil is added. The mixture is required to beat for 3-4 minutes until smooth and airy.

To butter cream turned out thick and very delicate, you need to choose high-quality fatty oil for it.

Original lemon interlayer

Ingredients: ¼ teaspoon vanilla seeds, 1.5 standard glasses of filtered water, 4 tbsp. tablespoons of cornstarch, 80 g of butter, 3 large lemons, 4 chicken egg yolks, a full glass of granulated sugar, a pinch of table salt.

1. The first step is to tackle the lemons. They get rid of the zest that rubs on fine grater... Also, juice is carefully squeezed out of citrus fruits.
2. In a saucepan mixes corn starch and sugar. Is added lemon zest and vanilla seeds.
3. Water is poured into the mass and fruit juice... The saucepan is sent to medium heat, where its contents are brought to a boil.
4. Egg yolks are stirred with a whisk. Half of the mixture from the previous step is introduced to them with vigorous stirring.
5. The mass is sent to the stewpan to the rest of the ingredients, brought to a boil and cooked for 3-4 minutes until thickened.
6. After removing from the heat, oil is added to the treat.

It remains to cool the cream and grease the cakes with it. The product is stored under cling film.

Condensed milk option

Ingredients: 2 standard packs of quality butter, 380 g of condensed milk, 60 g of brandy.

1. The butter softens to the point where it can be easily beaten with a mixer. It is processed at the low speed of the device until it becomes airy.
2. Condensed milk is gradually added to the mass. If desired, you can boil it a little right in the jar so that the color of the product becomes caramel. The main thing is not to overdo the condensed milk until it thickens.
3. Cognac is poured into the mixture last. In general, any alcoholic beverage... It is better to take the option without obvious flavors, which can spoil the mouth-watering aroma of the future cake.

1. A full glass of granulated sugar is poured with the specified amount of water and cooked in a saucepan over high heat until the liquid acquires a dark amber hue. Immediately after that, it adds butter... It will melt quickly. At this time, you need to actively mix all the components.
2. Liquid honey is poured into the saucepan. The components are mixed again.
3. V separate dishes added to milk baking soda and the rest of granulated sugar. The liquid is brought to a boil.
4. The milk will be boiled until the sugar crystals in it are completely dissolved. Only then can the slightly cooled caramel from the saucepan be poured into the sweet milk mixture.
5. The cream is almost ready. It remains only to mix all its components well, remove the mass from the heat and add vanillin to it. Others can be used. natural flavors to your liking. For example, cinnamon.

When the cream is almost completely cooled, it's time to start assembling and decorating the cake.

Curd fruit cream

Ingredients: 130 g granulated sugar, a little over a pound low-fat cottage cheese, 60 g gelatin, 220 g each fresh or canned apricots and strawberries, 2 tbsp. tablespoons of freshly squeezed lemon juice, 550 ml of heavy cream.

1. Gelatin is diluted in water or canned fruit syrup. The product is then left to swell for about 20 minutes. When the waiting time expires, the gelatin dissolves in a water bath and cools.
2. The curd is kneaded with a fork, mixed with sand and freshly squeezed lemon juice.
3. Prepared gelatin is introduced into the mass. The products are mixed until smooth.
4. The mixture is divided into two parts.
5. Berries and fruits are mashed separately. With fresh apricots the skin is previously removed. There is no need to prepare canned components for grinding.
6. The strawberry part is added to one half, and the apricot part to the other. Whipped cream is added to both masses. They should turn out to be very airy and lush.

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:

1. You must use a container that has a thick bottom. It should be doused with cold water.
2. Pour in water, add sugar. Set the fire to minimum. Stir the syrup constantly; for convenience, you can use a silicone spatula.
3. When the last crystal of sugar dissolves, boil, skimming off the foam that will appear.
4. Remove from heat.
5. 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:

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

For chocolate biscuit

Impregnation for chocolate biscuit with cherries will make the delicacy 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:

1. Pour sugar into the prepared stewpan, pour water over it.
2. Now it is necessary not to leave the stove and stir constantly. Cook over low heat.
3. Wait until it boils.
4. Remove from stove.
5. Cool down.
6. Pour in 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 drinks, prepare a cake with a subtle aftertaste and exquisite aroma of cognac. Cognac impregnation is good in combination with butter-based cream.

Ingredients:

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

Preparation:

1. Put granulated sugar in a saucepan, add water.
2. Put on minimum heat, gradually bring to a boil.
3. Cool down.
4. 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:

1. Pour the rate of milk and cream into a saucepan.
2. Place the condensed milk, stir.
3. Boil the composition.
4. Add vanilla sugar.
5. For wet cake lovers, soak the biscuit immediately.
6. 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 the impregnation based on sour cream.

Ingredients:

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

Preparation:

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

Caramel syrup

You can soak the most delicate biscuits with this amazing syrup, 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:

1. Prepare a dry saucepan.
2. Pour sugar (620 g) into it, put on the burner.
3. Gradually warm up the granulated sugar. From the effects of temperature, it will melt, and then it will acquire a beautiful brown tint.
4. 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.
5. Mix.
6. Pour in the rest of the granulated sugar, sprinkle with vanilla.
7. Boil. The sugar should completely dissolve, then the mass will thicken.
8. Remove from stove.
9. Strain through a sieve.
10. Cool down.
11. Pour the mass into a prepared container.
12. Put in the refrigerator.

1. To get the perfect soak and not spoil your baked goods, follow the recommendations.
2. It is recommended to cool the composition to medium temperature before use.
3. You cannot add flavors to the hot impregnation, otherwise they will simply evaporate.
4. It is better to withstand the impregnation before using it for a day.
5. If worth hot weather, the amount of sugar must be increased. For the winter season, follow the recipe recommendations.
6. Most bottom cake saturate less the rest of the layers. Use the main part of the impregnation on the top cake.
7. If a vanilla biscuit is prepared, then it requires less soaking than a regular one.
8. A soufflé-filled cake requires more soaking, so prepare more syrup in advance.
9. A delicacy with cottage cheese and cream will need less syrup.
10. 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.
11. After impregnation, baked goods should be kept in a cool place for several hours.

Perhaps the most inexpensive cake cream is custard.

There are a great many of these types of impregnation and fondant, since the small changes that each housewife makes to the recipe give the dessert absolutely new taste... Since there are only about six types of custard, and there are more than a hundred subspecies, then every home cook will be able to find her own recipe and make it business card their cakes.

Custard for a cake is such a culinary find for many that it is amazing how easy and simple it is to transform baked goods with just a new fondant. And that's not to mention how much beautiful jewelry can be made from this type of cream.

The most persistent custards are obtained with the addition of butter, protein and curd. All the rest can serve as an impregnation for the cake or as an additional option in the interlayer between the cakes. There are hostesses who bake tiered cakes and each tier has its own custard for the cake. It looks beautiful in section, and it tastes just like an inimitable dish.

What is custard fondant used for in cakes?

Basically smeared with custard classic biscuits or gingerbreads, since these types of pastries do not differ on their own rich taste... Their uniqueness is given by the custard for the cake. Moreover, using classic version biscuit cakes you can bake every time new cake, changing only the layer between the cakes in it and adding various fillings... Biscuit is very supportive of such additions and changes, so no boundaries are defined for the flight of fantasy. You can experiment by finding new flavors of your favorite dishes.

Simple recipes for your favorite treat

Consider only the most simple recipes one of those that can be made at home without spending a lot of time on cooking. This kind the interlayer between the layers of the cake is prepared quite quickly, only there is some peculiarity of all creams of this type, if not all, then most of them. This refers to the temperature of the mass to be applied to the cake. The cream must always correspond to the temperature of the cake itself, namely, it must be cooled after cooking to room temperature. Otherwise, the hostess is not immune from the leakage of intricate designs that serve as decoration.

A simple recipe has only four ingredients, but when added or modified classic recipe a completely different taste is obtained.

So what is included in the recipe:

• Chicken eggs (only yolks are used) - 4 pcs.;
• Flour - 50 gr.;
• Milk - 0.5 liters;
• Sugar - 200 gr.

For lovers of vanilla taste, you can advise adding a bag to this recipe vanilla sugar... But since my family doesn't like too much this product then I can do without it.

Now let's look at the step-by-step cooking instructions.

The first step is to get the eggs and leave them at normal temperature for about 20 minutes, and then start making fondant for the cake.

We boil the milk, and while it is on low heat on the stove, we separate egg yolks from proteins. Remove the boiling milk from the heat and prepare the second part of the custard. To do this, grind the yolks with sugar, and add the sifted flour to them. Mix everything very thoroughly and start pouring in milk.

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It is necessary to stir the mass constantly, since the yolks from the heat of milk can brew, and the products will be completely spoiled.

Only after all the milk has combined with the yolk mixture, we put the cream on fire or in a water bath.

With constant stirring, cook our creamy mass until thickened. By the way, we still have proteins that will be used for making meringues or meringues, and can also serve for making protein custard. The recipe for this culinary decoration presented in full in the article "Decorations on wedding cakes from custard protein cream ". At the same time, fondant on the yolks can either be sandwiched into a sponge cake, or this cream can be made as a filling for hollow baked goods. Profiteroles are very tasty, wafer rolls and custard rings with similar content.

Custard for decoration

You always want to eat not only delicious, but also beautiful cake.

To create decorations on a custard cake, it is necessary that this mass keeps its shape well, does not float or melt. The recipe for this mass is as simple as a regular custard. Decorations from flowers, various lines, ornaments are obtained by adding an ingredient such as butter to a classic custard.

When the decorated cake has been in the refrigerator for a while, the butter will harden and all the flowers on the cake will be able to hold out. long time until the masterpiece is placed on the table. And then there is no need to stick to such ornaments and bouquets, since they will fall into the guests' mouths and if the cake is tasty, then there will be nothing to return to the refrigerator. Most often, this happens on children's birthdays, when the children first eat all the most beautiful from the cake and only after that they take the cake. Here's a recipe for the simplest butter custard for making cake decorations.

What you need:

• Chicken eggs - 4 pcs.;
• Milk - 0.5 liters;
• Sugar - 1.5 cups;
• Flour - 3 tbsp. spoons;
• Butter - 400 gr.

At the expense of a large number There is quite a lot of butter and cream milk and it is enough to not only coat the cakes with a diameter of 24-25 cm, but also to decorate the whole cake with an intricate decor.

We start the preparation of the custard butter by frying the flour a little in a pan, it is necessary that it changes color a little.

While the flour reaches the desired state over low heat, mix the cooled eggs with sugar. Beat with a mixer until you need to. The flour will take 5 to 10 minutes to prepare. It all depends on the cookware in which you heat it and the strength of the burner. The flour for the cream should be golden brown. After that, it must be cooled somewhat so as not to wait too long, pour the heated flour into a saucer, and smooth it a little over its surface. Now a little cold bulk product should be gradually introduced into egg mixture and mix thoroughly so that no lumps form.

While you are stirring the previous ingredients, place the milk on the stove and bring to a boil.

Then add very small portions of the milk to the egg, sugar and flour mixture. But here you will need a mixer, since you have to whip this mass. When all the milk is in the preparation for the cream, put the mixture on the fire, and stirring constantly, bring to a boil, but do not boil.

We leave the blank for the butter custard to cool to room temperature, and take out the butter, which should soften. The easiest way to thaw a block of butter is next to the cup that contains the custard. Beat the softened butter with a mixer until fluffy, and add the custard with spoons. Now we beat the whole mass whole.

After both masses are mixed and whipped, put the cream in the refrigerator for 15-20 minutes.

Only then can you start decorating the cake with a pastry bag.

Decorations made from butter custard stay on the cake for a very long time, they can leak only if the room temperature is too high. That is, you cannot leave this cake in the kitchen outside the refrigerator if you are going to bake something else in the oven or use all the burners at once to prepare the rest of the holiday dishes.

Each cake has its own cream

In addition to the main varieties of custard, there are types that are specially created for a particular cake. For example, "Napoleon" has its own recipe, but for "Medovik" it is completely different. They do not differ much, but there are still small differences. The preparation is almost the same, but for some reason just such creams are accepted according to GOST. certain types baking.

What products are included in the cream for Napoleon:

• Butter - 200 gr.;
• Milk - 250 ml.;
• Powdered sugar - 300 gr.;
• Wheat flour - 4 tbsp. spoons.

The preparation is not too complicated and its description fits literally in a couple of lines.

Boil half of the milk, and mix the other half with flour. After that, combine the two milk mixtures and boil. The mass should be thick. Remove from heat and cool to room temperature. The next step is to beat the softened butter with powdered sugar. And add the milk mixture to the sweet butter in small portions, without stopping whipping. The mass is not too thick, but airy and tasty. Very suitable for puff cakes"Napoleon".

Now about the honey cake, for which the guest prepared and approved his own custard.

From products you will need:

• Potato starch - 1 tbsp spoon;
• Eggs - 3 pcs.;
• Sugar - 6 tbsp. spoons;
• Milk - 250 ml.;
• Honey - 2 tbsp. spoons.

It turns out very tasty with honey cakes, since we impregnate honey with honey.

How to prepare this honey treat for honey biscuit impregnation.

This type of cream is even easier to prepare than the recipe for Napoleon, since all the ingredients except milk must be mixed in a saucepan or enamel cup. Mix everything with a wooden or plastic spatula for 2 minutes. Then add milk, mix thoroughly again and place on the stove. Cook with continuous stirring until the first bubbles, but do not let the cream boil. After that, remove from heat, cool and coat with honey cake made from biscuit cakes. You can also miss and thin cakes, only for big honey cake you need to do a double portion of the impregnation.

If you look closely, each recipe is very simple and any housewife can make it. And it is worth learning how to cook cream for daughters from 10-12 years old, so that in the future they can treat their friends not only with cake, but also with a dessert made from custard.

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 most favorite (and not only my own) creams that 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.

Sponge cake cream 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 spoonfuls 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 that I 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:

1. Beat cold cream with a mixer until stable peaks.
   

   Do not whip the cream too hard or it may curl when you stir it with the ricotta.

2. In a separate bowl, beat the ricotta with sugar and vanilla essence for about 3 minutes to melt the sugar. Add fruit and berry puree if desired and stir.
3. 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 each time I get a completely 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:

1. 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.

2. Then add mascarpone, sugar to the same bowl, vanilla essence and beat at first at minimum speed, and then at maximum, until stable peaks.
3. 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:

1. Put cream cheese in the mixer bowl, icing sugar and vanilla essence, and beat until smooth.
2. Whisk the cold cream separately until firm peaks.
3. 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:

1. Bring the butter to room temperature (ideally 20 ° C).
2. While the oil is heating, in a small saucepan, mix the condensed milk with water, then add 2 yolks and mix until smooth.
3. 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.

4. Pour the finished syrup into a clean dish and cool to room temperature.
5. Beat the soft butter very well with a mixer until fluffy (about 10 minutes).
6. Continuing to beat, add the cocoa in three passes until a smooth consistency is obtained.
7. Next, add the cooled syrup one spoon at a time, whisking thoroughly after each serving. 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:

1. In the mixer bowl, beat the cold cream until stable peaks (I also advise you to cool the bowl and mixer whisk before whipping).
2. Whisk in a separate bowl soft butter together with boiled condensed milk until fluffy (at least 5 minutes).
3. Introduce whipped cream into this mass and gently stir in with a spatula using folding movements from bottom to top until smooth.

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 oil creams in biscuits, then this recipe is for you.

Ingredients:

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

Recipe:

1. Put 100 gr in a saucepan. sugar and milk, mix and put on fire until boiling.
2. Meanwhile, thoroughly grind the egg with the remaining sugar (80 gr.).
3. After the milk has boiled, pour 1/3 of the milk into the egg mixture, stirring with a whisk.
4. Then we return this mixture back to the saucepan and put on low heat.
5. Stirring constantly with a spoon, bring the mixture to thicken (there should be a clear mark on the back of the spoon if you slide your finger).
6. 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.
7. 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.
8. 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:

1. Rub the cottage cheese through a sieve to get rid of the lumps.
2. In a saucepan, mix milk, half of the powdered sugar (60 g) and starch. Add oil and set on low heat.
3. With constant stirring with a whisk, bring the milk to a boil and cook for 2-3 minutes, until the cream thickens well.
4. Cool the resulting cream to room temperature, stirring occasionally with a whisk.
5. In the meantime, puree the cottage cheese with the remaining powdered sugar (60 g) with an immersion or conventional blender until a smooth creamy mass is obtained.
6. Introduce vanilla essence and cooled custard into curd mass and mix with a spatula until smooth.
7. 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:

1. 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:

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

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:

1. 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.
2. Break the white chocolate into pieces and melt in a water bath, stirring occasionally. Then remove from heat and leave to cool.
3. Beat butter with powdered sugar with a mixer until fluffy (5-10 minutes).
4. 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:

1. 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.
2. In a separate bowl, grind the egg yolks, the remaining sugar (30 g) and starch with a whisk.
3. 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.
4. Pour the resulting mixture back into the saucepan with milk, again stirring with a whisk.
5. 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.
6. If you need chocolate cream, then after removing the saucepan from the heat, add finely chopped chocolate and stir until smooth.
7. Pour the custard into a clean dish, cover it tightly with foil and leave it for several hours or overnight to freeze.
8. Whisk separately very cold cream with vanilla essence until soft peaks. At the end, add 1 spoon of powdered sugar and beat a little more until stable peaks.
9. 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.

You can add any fruit or berries you wish to the ready-made Diplomat cream. 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:

1. In a saucepan, mix the sifted flour and cocoa, add sugar and stir.
2. 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.
3. We put the saucepan over moderate heat and, with constant stirring with a whisk, bring the cream to a boil.
4. When the cream starts to boil and a lot appears big bubbles, remove the stewpan from heat and cool, covering it tightly with 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:

1. Put proteins with lemon juice in the mixer bowl.
2. Pour water into a saucepan, add sugar, mix gently with a silicone spatula and put on moderate heat.
3. 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.

4. When the syrup reaches 120 ° C, remove the saucepan 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:

1. In a saucepan, combine the cream, honey and instant coffee and bring to a boil over moderate heat.
2. Put chopped chocolate and butter in a bowl.
3. Pour the coffee cream into a bowl of chocolate and mix thoroughly with a whisk until a smooth, uniform consistency is obtained.
4. Cover the ganache 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 beat 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:

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

The cream is kept 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 will 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.

Sponge cakes, cakes and pies - incredible 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.
• So that your cake is not too "wet" and "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 for it will require 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

1. Prepare a container with a thick base.
2. Pour into it required amount Sahara.
3. Fill it with water.
4. Place the cookware on low heat and cook, stirring continuously with a wooden or silicone spatula.
5. When the sugar has dissolved, stop stirring it and let the syrup simmer.
6. 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) - a pinch

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

1. Using sugar and water, prepare the sugar syrup.
2. Wash the citrus, cut in half.
3. Squeeze the juice out of half of the lemon.
4. Grate citrus zest.
5. Combine chilled syrup, lemon juice and zest. At this stage, you can turn on vanilla too. 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

1. The initial stage of preparation involves obtaining sugar syrup. To do this, take 100 g of sugar and 250 ml of water.
2. 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

1. Preparation begins with preparing the coffee specialty.
2. Using 0.5 cups of water and coffee, brew a cup of strong drink.
3. With the remaining 125 ml of water and sugar, boil the sweet syrup.
4. Add sugar syrup to the prepared (strained) coffee and mix the composition thoroughly.
5. 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.

1. Prepare the required amount of syrup.
2. 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.
3. Mix the composition.

Fruit mint impregnation for biscuit cakes

A refreshing taste and a gorgeous aroma of biscuit will be given by an impregnation prepared according to following recipe... Prepare:

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

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