For the cream:

1. butter - 250 g
2. milk - 150 g
3. icing sugar - 200 g
4. vanillin - 1 sachet

This is my second experience in baking a biscuit and very successful. After reading about the incredible difficulties of baking a biscuit, for the first time I took a recipe like "very simple" with the addition (or soda). He came up, was tall, but I didn't like it at all. Made of the failed 1st biscuit.

I decided to make a classic biscuit.

And everything worked out for me !!! I share this recipe with you.

What we need: 5 eggs, 1 glass of sugar and 1 glass of flour. A glass for me (and as far as I understand in Slavic cooking) is a classic faceted glass for 250 ml of liquid. I have beautiful glasses at home with the same volume (checked).

3 products for biscuit: eggs, flour, sugar

Begin to beat the eggs with a mixer, gradually adding sugar. The mass will gradually increase. Whisk with a mixer is to beat with whisk. I had a powerful mixer and it took 5-7 minutes to beat eggs with sugar. The mass increases gradually and in the end it will be 3-4 times more than the initial volume.

The egg mass for the biscuit should be stringy and white. In some recipes, they write that you need to beat for 30 minutes. If with your hands, then no less for sure. But if there were no technology, my impulse "and I'll make a biscuit cake" would quickly pass. It is very monotonous and long. But after all, 20 years ago, all these miracle cakes were made by hand)))

Now we take the sifted and measured flour (1 glass) and gently mix it into the biscuit mass. Knead with a spatula to mix gently. Since a real sponge cake is prepared without baking soda, the dough rises precisely due to the well-beaten eggs.

As experts say: many bubbles form in them.

Preparing a baking dish. First, we take the one that has a split board.

And the second: from parchment paper we cut out a circle the size of the bottom of the form.

We spread the bottom with paper and sprinkle the bottom with flour.

Pour into a baking dish. The flour should mix very well. Therefore, I knead well again with a spatula right in the mold.

And so that after baking, a “slide” does not form on the biscuit (uneven upper layer, which is then difficult to put in the cake) - we cover the form with foil. Apparently when the sponge cake in the center starts to come up strongly, the foil does not allow it to "crawl out" and "sits down". This is important because the biscuit is usually cut into cakes, which must be uniform.

The foil can be slightly greased with butter, so that if the biscuit rises to the foil, it then easily leaves.

By the time the biscuit is placed in the oven, it should be well preheated. Therefore, I turn it on before I start whipping the biscuit mass.

Temperature - 180 degrees. Bake for 30 minutes.

Reduce the temperature to 160-170 and bake for another 30 minutes.

IN NO EVENT DO NOT LOOK IN OR OPEN THE OVEN !!!

After 1 hour, turn off the oven and let the biscuit cool down. You can take it out, or you can let it cool right in the oven.

It is removed and transferred to a towel or flat plate.

The biscuit is ready !!!

Cut into cakes.

I have at diameter shape 26 cm, turned out to be 4.5 cm high. The cake will turn out to be large in size. If you want to tall cake then you need to take shape diameter 21 cm... Then the biscuit will be 6 centimeters high and it will be possible to cut it not 2, but into 3 or 4 cakes.

Preparing biscuit cream. The cream is very delicate and delicious.

I took both of these recipes (biscuit and cream) on different pages of the forum on the site of Anastasia Skripkina.

We take milk at room temperature. Softened butter (which lay for several hours outside the refrigerator).

If I don't have powder at home, I make it in a coffee grinder from sugar in seconds. Simple, cheap and natural.

Put all the ingredients in a mixer bowl. Beat with a whisk at low speed (do not beat this cream with a blender). This procedure will take you 5 minutes. Look at the photo below. At some point, it may seem to you that the oil has separated and nothing will work out. Everything is fine. Continue whisking.

The cream turns out to be delicate and keeps its shape well on the cakes.

To make beauty out of this cream on a biscuit, it must be kept in the refrigerator for a while. I filled a pastry syringe with cream and put it in it for 20 minutes to "cool down".

Now we spread with cream bottom cake... We put the 2nd on it. We spread the cream on the top cake. Now for some decorations.

Wonderful sponge cake with delicate cream ready.

In reality, you don't need a lot of clean cooking time. It takes more time to wait until it is baked.

So you can often pamper your household with such a biscuit. A piece of biscuit is a delicate cake.

Bon appetit from the Taste at Home site.

plain biscuit with cream

Many famous pastry chefs the world argue that the taste of the cake completely depends on its impregnation: the more cream is put on each cake, the richer the dessert turns out. Sponge cakes are easy to prepare, but it is very important to soak them well so that the result does not come out dry. For this there are a variety of recipes biscuit cream, with the help of which the dessert acquires perfect taste... For most housewives, this topic is very relevant. If you are one of these women, then you will be interested in the recipes below.

Cream for biscuit cake can be prepared on the basis of a wide variety of products -

• chocolate,
• butter,
• sour cream,
• condensed milk
• bananas,
• nuts.

We offer you only the most delicious recipes! The cream is a bulk. It is prepared by whipping protein, eggs, butter, cream, sour cream, sugar, etc. In addition, you need to add stabilizers and fillers to it - gelatin, nuts, fruits.

With the help of creams, cakes are decorated and sandwiched. The easiest way to decorate baked goods is to apply the cream to the surface of a knife and gently spread over the surface. You can add a variety of patterns to the mass using a culinary bag and different attachments... If you do not have such a bag at hand, use baking paper, from which make a cone-shaped tube. Cut the end of the tube at right angles or with teeth. This will allow you to get different designs. Remember, the creamy ingredient is perishable food so it can be stored for 3 to 40 hours (in the refrigerator).

Sponge cake cream recipe

Ingredients:

• - lemon juice
• - 1 teaspoon
• - egg white
• - 2 things
• - water - 30 ml
• - icing sugar - 5 tbsp. spoons

Preparation:

1. Pour water into a ladle, add powder, stir, boil over medium heat. Check the readiness as follows: take a teaspoon of syrup and watch how it drips from it. If in a thick stream, then the syrup is ready, but if in a thin "thread", then not yet.

2. Chilled egg whites beat, gradually add them to the hot mass with regular beating. 3. Beat the mixture for another 3 minutes until tender.

Sponge cake cream

Required products:

• - gelatin - a teaspoon
• - cream - one glass
• - icing sugar - 1 tablespoon
• - vanilla sugar
• - chopped pineapple - 4 tbsp. spoons

Preparation:

1. Pour gelatin with water, leave to swell. Dissolve it over low heat or water bath with regular stirring, refrigerate.

2. Whisk the cream, carefully add the icing sugar, add the vanilla sugar. At the same time, continue to interrupt with a mixer. Cool, use immediately after preparation. For cooking, use only chilled cream with a fat content of 33-35%. You can cook it with eggs, various berries and fruit additives, gelatin and without it. You can also add honey, alcohol, nuts, cocoa, coffee, etc.

Sour cream for biscuit cake

This is very tasty option and, unlike creamy, it is less high in calories. For the dish, use only fresh, fatty sour cream. Chill it before whipping for a better consistency. You can also add butter or gelatin. It is stored for no more than two hours in the refrigerator and 72 hours in the product.

Ingredients:

• - vanilla
• - icing sugar
• - dining room l.
• — fat sour cream- one glass

How to cook:

1. Cool the sour cream, interrupt, adding powder and not a large number of vanilla.

2. Add cocoa, stir gently with a whisk.

3. Ready mix do not store for a long time.

This option is one of the easiest and fastest. And most importantly, it turns out 100% of the time. It's almost impossible to spoil it! By the way, if you don't have the very first ingredient at hand, then you can replace it with butter and milk.

You will need: - cream - 155 g - dark chocolate - 155 g

How to cook:

1. Warm up dairy products without boiling, turn off the heat.

2. Dissolve a piece of chocolate in a hot liquid. The mass becomes thick rather quickly. You can grease the top with it, while the biscuit cake cakes, and then hide it in the refrigerator for impregnation. Baking lovers will appreciate the cherry and marzipan muffin.

Option with condensed milk.

Required products: - butter, condensed milk - 200 g each - vanilla sugar - one sachet - liqueur - 3 tablespoons

Cooking steps: 1. Heat the fat to room temperature, beat with a mixer. 2. Gradually pour in the condensed milk. 3. Pour in some liquor.

Best sponge cake cream

Required products:

• - liqueur - 155 ml
• - prunes - 200 g
• - cream - 500 ml
• - sugar - 3 tablespoons

How to cook:

1. 1. For the most delicious filling, soak the prunes in the evening. Do not forget to remove the bones from it first. Chop the dried fruit with kitchen scissors or a knife.
2. 2. Pour the resulting mixture with liqueur, refrigerate.
3. 3. Kill the swollen fruits together with alcohol on a blender. The mass does not have to be homogeneous, it is quite acceptable that there are pieces of prunes in it.
4. 4. In a separate, clean bowl, stir the cream with a mixer.
5. 5. The most final stage- assembly of the cake. Put the first crust on a dish, brush it with the filling, apply a third of the whipped cream on top. Add the second crust, brush with prunes and whipped mixture. Repeat the same operations for the third layer.
6. 6. Level the surface with a knife, decorate with fruits and candied fruits, sprinkle with grated chocolate.
7. 7. Ready baked goods put in the refrigerator for a couple of hours. Do also apple marshmallow drying method.

Delicious sponge cake cream

Ingredients:

• - creamy milk product- 255 g
• - vanillin - 2 pinches
• - granulated sugar
• - cottage cheese - 420 g

Preparation:

1. Mash cottage cheese with a fork, pour in the creamy liquid, stir with a whisk.
2. Add granulated sugar, vanillin, stir, grease the cakes.
3. You will also like banana cream for cream cake... It is prepared on the basis of any of the presented types of fillings. You just need to choose ripe banana, cut it into cubes or chop it, and then add it as one of the components.

Finally, we would like to give you some tips for making a delicious biscuit.

1. The first condition is correct proportion products. To bake a medium-sized product, you need to take 5 chicken eggs, ¾ cup sifted flour, 200 g granulated sugar, 0.25 tbsp. starch, a pinch of salt. You can add cardamom, turmeric, vanilla, etc. to the dough if you wish. 2.
2. All foods must be at the same temperature.
3. The baking dish must be cold.
4. Divide the eggs into yolks and whites. Whisk the first with granulated sugar, and the second - with salt.
5. Add the rest of the products to the sugar-yolk mass, carefully knead the dough. At the same time, you need to knead it in one direction. This will allow it to become airy.
6. Pour in the protein liquid.
7. Preheat the oven well in advance. If the test has to "wait in the wings" for at least a few minutes, then its splendor will decrease several times.
8. The mold must be greased in advance or laid out parchment paper... Do not use flour, semolina, nuts or crackers for this purpose!
9. The product can be baked from 10 to 40 minutes.

During the first half of the time, it is strictly forbidden to open the door. oven as your biscuit can turn into a tortilla!

There are several types of biscuit cream. Usually cakes made from such dough are impregnated with sour cream, butter, protein, cottage cheese or custard. Their basic recipes are very simple and consist of only two or three ingredients, and the process of making the cream itself is reduced to a simple whipping of products. So, for sour cream, you only need sour cream and sugar. If you make a simple butter cream, then condensed milk and butter will become its main components. And for protein cream you need egg whites and powdered sugar. More complex creams, for example custard, cook longer and contain more components: eggs, milk, sugar, flour, butter. But if you use various flavors, dyes, all kinds of additives, you can endlessly create a variety of recipes. delicious creams, each time surprising guests and loved ones with new desserts. You can add cocoa powder to the same cream with condensed milk, and you get a delicious chocolate layer for cakes or biscuits.

Often creams become not only delicious filling for cakes and others confectionery... Laid out in beautiful bowls and decorated with nuts, dried fruits, fresh berries or chocolate, they become delicious desserts, loved ones by both children and adults.

A simple custard recipe. In addition to impregnating biscuit cakes, it can also be used as an independent dessert. This cream is good for filling various cakes, such as eclairs or rolls. And if you send custard into the freezer, then it will make the most real ice cream. Add a little vanilla to improve the flavor and aroma of the cream.

Ingredients:

• milk - 2.5 l;
• sugar - 800 g;
• yolks - 10 pcs.;
• potato starch - 3 tbsp. l .;
• flour - 3 tbsp. l.

Cooking method:

1. Pour 2 liters of milk into a saucepan with a thick bottom, put on fire.
2. Put the yolks in a separate bowl, mix with sugar, beat into a fluffy mass using a mixer. Beat until sugar is completely dissolved.
3. Pour ½ liter of cold milk into the sugar-yolk mass. Beat everything again.
4. Add flour and starch, mix well.
5. When the milk in the saucepan is already boiling (but not boiling), pour in the whipped yolks in a thin stream. At the same time, we constantly stir the cream.
6. Cook over low heat, bring the resulting cream to a boil, stirring constantly. After bubbles appear on the surface of the mass, cook for another 3 minutes and remove the pan from the stove.
7. Cover the cream cling film, cool and use for impregnation of cakes.

Interesting from the net

Delicate orange-curd cream has a fabulous taste. Any dessert based on it literally melts in your mouth. Ideal for chocolate sponge cakes, basket filling and other pastries. The cream can be served as a stand-alone dessert by sprinkling orange peel, grated chocolate or cocoa powder.

Ingredients:

• cottage cheese - 600 g;
• orange - 2 pcs.;
• cream - 200 ml (over 33%);
• sugar - 5 tbsp. l .;
• gelatin - 20 g;
• lemon juice - 2 tbsp. l.

Cooking method:

1. Rub the cottage cheese through a sieve or beat with a blender so that there are no small fractions left.
2. Soak gelatin in half a glass of cold water.
3. Peel the oranges, remove the seeds, cut into pieces. Using a blender, make mashed potatoes, add sugar (2 tablespoons), mix well.
4. We heat the gelatin, but do not boil until completely dissolved, add to the orange puree.
5. Whip the cream, add to the grated cottage cheese.
6. We send the remaining sugar, lemon juice, orange puree with gelatin to the curd. Mix the cream well and use.

Sour cream combines both quick cooking and delicate, slightly sour taste. Thanks to this amazingly tasty and very simple cream, the cake always turns out to be incredibly airy and fluffy. The cream works well for dry biscuits, such as a honey cake. An important nuance: Place the cream in the refrigerator for at least 60 minutes before soaking the cakes.

Ingredients:

• sour cream - 500 ml (25% fat);
• icing sugar - 1 tbsp.;
• vanillin.

Cooking method:

1. Put sour cream, vanillin and powdered sugar in a separate container. Mix well with a spoon until smooth.
2. Beat with a mixer on average speed within 10-15 minutes. The mass should at least double.
3. Add chopped nuts, fruits, berries, coconut flakes or grated chocolate.

This cream has remained popular for decades. The secret of his success is clear. The cream is always obtained, it is quickly prepared from simple ingredients, great for both impregnating cakes and creating various decorations for dessert. Plus, it's also delicious. If you want to cook chocolate cream, add some cocoa powder.

Ingredients:

• butter - 200 g;
• condensed milk - 1 can;
• vanilla sugar - 1 sachet;
• liqueur - optional.

Cooking method:

1. Put the oil out of the refrigerator in advance so that it heats up when room temperature... If you want to speed up the process, cut the butter into small pieces.
2. Put the softened butter in a separate bowl. Using a mixer, beat the ingredient until it is completely smooth and soft.
3. Add condensed milk and a bag vanilla sugar... You can use regular condensed milk or take boiled condensed milk... To give the cream interesting taste and add a little liqueur to the aroma.
4. Beat the cream for another 10-15 minutes. Ready cream should keep its shape well and have a uniform consistency.
5. Soak the cakes with cream using pastry bag we make all kinds of decorations for dessert.

Now you know how to make a biscuit cream according to a recipe with a photo. Bon Appetit!

Homemade cake is the most delicious dessert in the world. Even a cake made by unpretentious recipe from family archives, may become real culinary masterpiece if soaked in a delicious cream. pay attention to helpful advice experienced chefs who know how to make delicious biscuit cream, and then your cake will always be the highlight of any home celebration or holiday:

• The more sugar you add to sour cream, the thicker its consistency will be. If you want to make a liquid cream, then use store sour cream, thick cream obtained from fatty homemade sour cream.
• When whipping sour cream, the main thing is not to overdo it, otherwise you risk getting butter.
• Before preparing sour cream, excess liquid should be removed from sour cream. To do this, transfer it to a gauze folded in several layers, hang it up so that the serum flows out. This procedure takes several hours. If you want to speed up the process, add a couple of tablespoons of dry cream when whipping sour cream. They will give the cream the necessary thickness.
• It is best to use powdered sugar instead of sugar for making creams. It is easy to make in a blender or buy it from the store.
• Only fresh curd should be used. It must be whipped in a blender or rubbed through a sieve until a homogeneous consistency is obtained.
• Any cream can be served in bowls, sprinkled with nuts, grated chocolate, garnished with fresh or canned berries... Children especially love these desserts.

Sponge cake is perhaps the simplest and most versatile baked goods to create a dessert. Cakes and pastries are collected from biscuit cakes, from thin layers biscuit dough roll up the rolls. And the usual, cooked on hastily, the biscuit is able to decorate any tea party.

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

The selection contains the most simple recipes cream for biscuits, using which you can quickly create your own original dessert.

General principles for making simple biscuit creams

There are many, both complex and simple options biscuit cream. Correctly selected recipe is by no means everything. To make the cream tasty, fluffy and uniform, you must follow the basic requirements. All products for the cream must be of exceptional freshness and quality. Strict adherence to technology and recommended temperature regime, are also required.

Protein creams. Since the cream mass is not exposed heat treatment, it is recommended to thoroughly rinse the dirt off the eggshell warm water, and it is best to do this using soda. The shell should be broken carefully, trying not to damage the film that holds the yolk - even the smallest of it, once it gets into the whites, will interfere with high-quality whipping.

Custards. The base of such a creamy mass must be cooked in an unenamelled saucepan and it is advisable to provide for the container to have a double bottom. For stirring, it is recommended to use a wooden spoon with long handle... The surface of the hot base or ready-made cream should be lightly sprinkled with fresh powdered sugar or covered with foil before cooling. If this is not done, the surface will be weathered and covered with a dry film (crust).

Oil creams. Prepared on the basis of butter. It should be with the maximum available fat percentage and High Quality... Otherwise, it may delaminate when whisking. Butter fat before use, be sure to keep it warm for some time to soften.

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

Sour cream creams. The cooking principle is similar to the technology. butter cream... The requirements for the main product are identical - freshness, quality, high percentage of fat. The higher this indicator, the thicker and firmer cream.

Curd cream ... The percentage of fat does not really matter. The main requirements are for the quality and graininess of the curd. It is advisable to take not dry, elastic product.

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

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

Simple custard for biscuit with condensed milk

Ingredients:

Tile white chocolate- 100 gr.;

A teaspoon of vanilla sugar;

Two tablespoons of regular milk;

180 g butter, preferably 72% butter;

300 gr. whole condensed milk.

Cooking method:

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

2. Pour into the oily mass regular milk and continue to heat, stirring in the same way, for 2 minutes. We remove from the bath, set aside for five minutes to cool.

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

Simple biscuit cream: chocolate ganache recipe

Ingredients:

Cream, at least 22% fat - 400 ml;

Creamy natural, high quality butter - 50 gr .;

450 grams of 96% chocolate.

Cooking method:

1. Break the chocolate bar into squares, cut them into smaller pieces with a knife and put them in a bowl.

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

3. Monitor the temperature of the cream. If they are not hot, chocolate lumps will appear, which is no longer possible to get rid of. The ganache will have to be filtered.

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

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

Simple caramel-flavored biscuit cream

Ingredients:

Unrefined sugar - 200 gr.;

150 g frozen homemade cream or butter;

Liquid cream, with a fat content of at least 22% - 300 ml;

Vanilla powder.

Cooking method:

1. Spread the sugar evenly over the bottom of a thick-walled saucepan. We put the container on a small fire. While stirring, we warm up, waiting for the crystals to completely melt, and then we boil a little more so that the syrup acquires a beautiful brownish tint.

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

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

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

5. In a separate bowl, beat the softened butter until shiny. Then, without stopping whipping, add a teaspoon of caramel mass to it.

6. Such a cream is good not only for spreading biscuit cakes, it can be used to decorate and ready-made desserts... The chilled cream holds its shape well and does not flow during prolonged stay in the room.

Simple sour cream biscuit cream with butter

Ingredients:

Homemade, not thickened sour cream - 200 gr. (you can take a factory one, 30%);

Floor glasses of sugar;

200 gram pack of high fat oil.

Cooking method:

1. Put the oil out of the refrigerator in advance. Warm up to room temperature, cut it into thin cubes and spread with sour cream.

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

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

Simple cream for biscuit on proteins under mastic

Ingredients:

Eight proteins;

A pound of sweet butter;

400 gr. sugar.

Cooking method:

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

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

3. Separately, whisk the butter, transfer the mass to the proteins. Working with a mixer, we achieve the homogeneity of the protein cream.

4. The cream is well suited for covering the dessert if it is planned to be decorated with mastic. When in contact with such a surface, jewelry does not melt or slip on it.

Simple Chocolate Biscuit Cream: Cocoa Recipe

Ingredients:

Half a liter of milk;

90 grams of starch;

Two tablespoons of powdered cocoa;

Half a glass of sugar;

Creamy, 72%, butter - 30 gr.;

1 gram of powdered vanilla.

Cooking method:

1. Pour 300 ml of milk into a large unenamelled saucepan and place over low heat. Warming up, add a pinch of cocoa to milk fine salt, sugar. We spread the chopped butter and mix well. Bring to a boil, after which we continue to cook on a lower heat for three minutes. Stir the cream base constantly - it can burn.

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

3. Allowing to cool slightly, add vanilla to the chocolate cream. Leave until completely cooled, covering the surface of the creamy mass with a film.

Simple Mascarpone Cream Biscuit Cream

Ingredients:

Fatty, 33%, cream - 300 ml;

250 g cheese, Mascarpone varieties;

Five tablespoons of sugar (125 grams).

Cooking method:

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

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

3. We closely follow the process, we try to do without going to maximum speed. With vigorous whipping, the cream can quickly churn into butter.

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

Simple cream for dark cottage cheese biscuit with cherry flavor

Ingredients:

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

Small lemon;

Half a liter of 22% cream;

20 gr. instant (granular) gelatin;

Powdered sugar - 125 gr. (5 tbsp. L.);

Cherry juice - 70 ml;

300 gr. pitted cherries.

Cooking method:

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

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

3. Pour the lemon over with boiling water, wipe it dry. Fine grater scrape the zest off the citrus, then cut the fruit and squeeze the juice. We filter out the remnants of the pulp and remove the bones that have got into it.

4. Whip the cooled cream until fluffy.

5. Grind the curd using a rare metal sieve. Add powdered sugar and mix thoroughly.

6. Separate three tablespoons of curd mass, mix it with gelatin and, putting it back, mix. We put lemon zest, pour out Cherry juice, freshly squeezed citrus juice and interrupt until smooth with a blender. A mixer can be used.

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

8. Cream containing berries, coat biscuit cakes, and for those without cherries, coat the sides and top of the dessert.

Tips for Making Simple Biscuit Creams - Helpful Tips

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

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

Do not keep the oil warm. It should only soften a little, not melt. If the grease starts to shine and floats, return it to the refrigerator to harden a little.

If you forgot to get the butter out of the refrigerator beforehand, rub it on coarse grater... The fat will quickly soften, and in just five minutes you can make a cream from it.

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

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

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

Protein custard

• 4 squirrels
• 70 ml water
• 200 gr sugar

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

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

Custard coffee

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

Grind the yolks with sugar, stir in 1/3 cup of milk and put in a water bath or on very low heat.
Bring the remaining 1/3 cup of milk to a boil and stir in instant coffee.
Pour coffee with milk into the egg mass, which is starting to boil, and cook until thickened with constant stirring.
Cool the mass and beat with butter at room temperature.

Custard for Napoleon

For 1 liter of milk

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

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

Custard on yolks with cherries

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

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

Cornstarch Egg Custard

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

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

Egg custard

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

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

Custard without egg

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

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

Sea buckthorn custard

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

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

Custard with condensed milk

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

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

Mirror chocolate icing

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

Mirror chocolate icing for cake coating

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

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

Yoghurt Banana Chocolate Cream

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

Yoghurt cream soufflé

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

Caramel or caramel sauce

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

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

Caramel cream

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

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

You can soak the cakes with the remaining caramel syrup.

Cream for eclairs

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

Cream cream

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

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

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

Cream of cream and sour cream

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

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

Beat everything, add vanilla or cognac at the end.

Cream of cream with raspberries

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

Cream "Kanasha"

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

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

Butter cream with condensed milk and cocoa

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

Cream mousse

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

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

Semolina cream

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

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

Creamy mass with multi-colored jelly

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

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

Semolina Lemon Cream

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

Sour cream

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

Curd yoghurt cream

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

Tofi cream

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

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

Charlotte cream

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

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

Butter cream on proteins

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

And the same cream with slight changes in proportions

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

Creamy chocolate cream

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

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

Curd sour cream

Recently I "invented" an excellent cream - delicious, keeps its shape well, does not flow. Any curd(I take vanilla) knead and stir with sour cream (in such proportions to get the consistency of a cream). I did it for pancakes, so I added a pear cut into cubes, I think it will also work for a layer of cake, but of course you don't need to add anything for decoration.

Truffle cream

• 450 g chocolate
• 750 ml cream

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

Chocolate icing for cake

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

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

Chocolate cream

300 g chocolate
1 tbsp. Cream

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

Chocolate cream

• 150 g dark chocolate
• 2 tbsp. Cream

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

Chocolate mousse

1. 4 small egg yolk
2. 80 ml syrup (from 25 g sugar and 25 ml water)
3. 200 g chocolate
4. 300 ml whipping cream

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

Chocolate cream

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

Impregnation

Lemon biscuit impregnation

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

Stir until sugar dissolves. Cool down.

Cognac-cherry impregnation

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

Here are some tips to help you make caramel.

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

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

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

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

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