Sour cream is considered the fastest and easiest to prepare cream. Common foods found in the kitchen will create a sweet masterpiece in no time. The sponge cake will be soaked with delicate cream, and the cake will turn out to be surprisingly juicy. The best option would be sour cream with a high fat content. So the cream will not be sour, and the texture will become velvety.

Ingredients:

• 500 gr sour cream;

• 90 grams of powdered sugar;

• a pinch of vanillin.

The process of making sour cream biscuit:

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

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

• Using the whisk attachment, start whipping the sour cream. Add a small amount of icing sugar gradually. Pour vanillin at the end;

• Beat the cream until the powder dissolves. It will take a few minutes. The main thing is not to overdo it - fatty sour cream can easily turn into butter;

• Smear the biscuit cakes with the finished cream. For complete impregnation, the cake is placed in the refrigerator overnight.

Curd cream for sponge cake

It doesn't take long to prepare the cream. The dense texture allows you to make a tall cake or use the filling as an independent dessert. The combination of sweetness and sourness is perfect for biscuit cakes. Cottage cheese should be chosen with the highest fat content, and instead of sugar, it is better to use powdered sugar. This will save the cream from unnecessary grains and make the mass more silky.

Ingredients:

• 250 gr of cottage cheese;

• 50 grams of butter;

• 350 grams of powdered sugar;

• a pinch of vanillin.

The process of making cottage cheese cream for biscuit cakes:

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

• Beat the mass at low speed, achieving homogeneity;

• Pour the icing sugar in portions, gently stirring the cream;

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

• Sponge cakes should be smeared in advance so that the curd cream soaks the cake.

Caramel cream

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

Ingredients:

• 300 gr heavy cream;

• 200 grams of sugar;

• 150 grams of butter;

• vanillin.

Cooking process:

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

• Simultaneously heat the cream in the microwave;

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

• Remove the mixture from heat and cool completely;

• Beat the softened butter, gradually adding the caramel mass;

• The prepared cream should be fluffy.

Butter cream for sponge cake

Lightness and tenderness are the main advantages of this delicious cream. The filling is easy to prepare, and the taste of the soaked biscuit is striking in its richness and sweetness. Butter cream is an indisputable delicacy for every sweet tooth. The classic recipe involves the use of regular milk, but it can be easily replaced with condensed milk. In this case, you should exclude sugar.

Ingredients:

• 250 grams of softened butter;

• 200 grams of powdered sugar;

• 100 grams of milk;

• a pinch of vanillin.

Cooking process:

• Pour milk into a saucepan and boil. Cool to room temperature. If using pasteurized milk, this step can be skipped;

• Add the remaining ingredients to the cooled milk: soft butter, powder and vanillin;

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

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

For the texture of the cream to be delicate and thick, it is worth choosing a high-quality oil. The temperature of the food should be approximately the same. This will prevent the cream from flaking.

Cream for sponge cake with condensed milk

A simple recipe for a delicious and delicate cream. It holds its shape well, which allows it to be used for decorating a sponge cake. The caramel flavor of boiled condensed milk perfectly sets off sweet cakes. You can use both conventional condensed milk and it at home. This must be done carefully, especially since the jar is boiled for about 2 hours. After that, it should be cooled, and only then opened and applied to the cream.

Ingredients:

• 380 gr of condensed milk;

• 200 grams of butter.

The process of making condensed milk cream:

• The oil must be taken out of the refrigerator in advance so that it becomes softer and more pliable;

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

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

• Once all the condensed milk is added to the butter, beat the cream for 2-3 minutes. The full readiness of the dessert is evidenced by the splendor and silkiness of the mass.

Protein cream

The easy-to-prepare cream will surprise you with its splendor. It keeps its shape perfectly, which allows not only to layer biscuit cakes with it, but also to decorate the dessert.

Ingredients:

• 4 squirrels;

• 250 grams of sugar;

• 10 grams of lemon juice.

Cooking process:

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

• Add sugar gradually;

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

Chocolate cream for sponge cake

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

Ingredients:

• 500 grams of milk;

• 50 grams of cocoa powder;

• 90 grams of sugar;

• 90 grams of starch;

• 30 grams of butter;

• a pinch of salt;

• vanillin.

Recipe for making chocolate biscuit cream:

• Use a large saucepan to prepare the cream. Pour 300 grams of milk into it and put on a small fire to warm it up;

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

• Bring the mixture to a boil and continue to cook for several minutes. Stir the cream thoroughly. Then remove the container from the fire;

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

• Stirring constantly hot milk mixture, pour milk with starch in a thin stream. The cream will begin to thicken;

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

• Remove the dishes from the stove, add vanillin to the chocolate mass. Cool;

• The finished cream is served chilled.

Yoghurt cream for sponge cake

Such a cream is a real salvation for those who adore sweets, but are forced to limit their diet. The unusual taste and lightness of the cream will be a worthy alternative to regular butter cream. The cream gives the mass a special splendor, and the gelatin gives the shape. Yoghurt cream will make a good combination of biscuit cakes and fruit. For naturalness and healthiness, the recipe uses yogurt without additives and dyes.

Ingredients:

• 550 grams of natural yogurt;

• 50 gr heavy cream;

• 200 grams of sugar;

• 100 grams of water;

• 150 grams of lemon juice;

• 1 sachet of gelatin.

The process of making yoghurt cream for biscuit cakes:

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

• Without stopping whipping, pour in lemon juice in a thin stream. Continue vigorous stirring until all the sugar grains dissolve;

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

• Cool water to room temperature and add gelatin there. Stir well to avoid lump formation. Let the mass stand a little;

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

• In a small bowl, combine the chilled cream and the remaining granulated sugar. Beat until fluffy;

• Mix the yoghurt part of the cream and the butter part. Stir gently, cover with a lid and refrigerate for about 2 hours. After the specified time, the cream will be ready and can be used to fill the biscuit cake.

Delicious biscuit custard

The most optimal way to make a cream for a sponge cake if there are ordinary foods in the refrigerator. With simple manipulations, you get an amazing dessert and an excellent filling for biscuit cakes.

Ingredients:

• 2 eggs;

• 350 gr of condensed milk;

• 100 grams of flour;

• 250 grams of milk;

• 200 grams of butter;

• 8 grams of vanilla sugar.

Cooking process:

• Whisk eggs in a deep bowl;

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

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

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

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

• Add butter to the cooled egg-milk mass. The final stage will be a thorough kneading of the cream.

Curd-fruit cream

A fragrant cream based on cottage cheese will become an unusually tasty treat for guests. Fresh fruits add a sour note. For lovers of sugary-sweet creams, you can use canned or frozen berries and fruits.

Ingredients:

• 300 gr of cottage cheese;

• 25 grams of gelatin;

• 60 grams of granulated sugar;

• 25 grams of lemon juice;

• 100 grams of strawberries;

• 250 grams of canned apricots;

• 300 gr of cream.

The process of making biscuit cream:

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

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

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

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

10 win-win recipes for delicious creams to complement and decorate a sponge cake. Ordinary foods magically combine to create a delicious dessert.

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

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

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

The classic filling for biscuit cakes is considered to be jam or jams, and a huge number of a wide variety of creams allows you to experiment with their tastes: a biscuit cake with condensed milk cream will be very sweet and at the same time a little dry, a biscuit cake with sour cream turns out to be surprisingly tender and soft, and a sponge cake with whipped cream is always unusually airy. It goes well with biscuits and butter, cottage cheese or custard.

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

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

Sponge cake with cream is one of the most beloved among the people and at the same time quite easy to prepare. The basis of its recipe has remained practically unchanged for many years, however, there are many options for its preparation. The main difference between them lies in the use of one or another type of cream. The structure of the cake, its taste, aroma and even appearance depends on the specific version of the cream.

In the articles and we talked about how to make a sponge cake, in this post we will look at different types of cream for a sponge cake.

How to make sponge cake cream?

Let's clarify right away that a cream for a biscuit cake can have a different purpose. Most of them are used for the interlayer between the cakes. But there is also a cream for decorating the top of the cake. And there is one subtlety here. Many creams work well for both interlayer and final decoration. Some, due to their consistency, can only be used for a layer. Others will make beautiful figures and ornaments, but the layer of them will not come out the most ideal.

Much depends on the consistency of the cream. If it is relatively thin, it will saturate the cakes well, but it will be worse to keep its shape when decorating the top of the cake. Excellent decorative elements can be made from a thicker one, but it will not always be able to saturate biscuits. In such a situation, it is advisable to use a special impregnation of sugar syrup. It will make the cakes more juicy.

An example is a custard that makes delicious biscuit cakes. It is ideal for layering cakes, but not for decoration. But butter or chocolate are good for decorating the top of the cake.

Cream recipes for biscuit cakes

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

Sour cream

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

Ingredients:

Sour cream - 500 g
Powdered sugar - 90-100 g
Vanillin - 1 pinch

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

There is another version of a similar recipe, in which part of the sour cream is replaced with butter. The end product will be thicker and richer.

Preparation:

1. Cool the sour cream.

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

3. Beat the sour cream with a mixer, gradually adding the icing sugar. Please note that if you use sugar, then it must be poured immediately along with sour cream and beat until it completely dissolves.

4. When all the powder is almost dissolved, add vanillin and continue to beat.

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

Butter cream

Another fairly simple and very common cake cream. There are also several recipe options here. So, you can replace icing sugar with sugar, instead of milk, take condensed milk (then we no longer need sugar).

Ingredients:

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

Preparation:

1. Boil milk in a saucepan and then cool to about room temperature. You do not need to boil pasteurized.

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

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

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

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

Butter cream

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

Ingredients:

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

Preparation:

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

2. Add warm milk to the mixture.

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

4. Knead the butter, add the resulting egg-milk mixture to it.

5. Mix thoroughly.

Fillers can be added to this cream to taste and get an oil-coffee or chocolate version. You can also use condensed milk instead of part of the butter.

Cream with butter and condensed milk

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

Ingredients:

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

Preparation:

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

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

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

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

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

Protein cream

This recipe is ideal for both layering and decorating. This cream has a very stable airy consistency.

Ingredients:

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

Preparation:

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

2. Add lemon juice. Beat vigorously until firm peaks are obtained.

3. Add sugar gradually.

4. Beat until a homogeneous white air mass is obtained.

Chocolate cream

Very tasty cream, but not so easy to prepare. It can be used as an interlayer, and for decoration, and as a filling of custard cakes and even as a separate dessert.

Ingredients:

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

Preparation:

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

2. Add cocoa, sugar, butter, salt to warm milk. We mix.

3. Bring everything to a boil and cook for a few minutes. Stir thoroughly all the time during cooking. We remove from the fire.

4. Mix the remaining milk with starch (if it is absent, you can replace it with flour).

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

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

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

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

Sponge cake is as delicious as it is unique. The cake, like a sponge, absorbs any of the creams you suggest. Want sour cream - please, berry impregnation - easy, honey - as easy as shelling pears. How to make a cream for a biscuit cake depends on your mood and taste preferences - we will consider the most optimal options.

Sour cream for a biscuit cake "Creamy extravaganza"

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

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

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

The main task is to protect this blank from taking samples by children. Anyone with sour cream will become a festive table decoration.

Curd cream for biscuit cake "Airy Delight"

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

• A pound of low-fat curd.
• 700 ml cream.
• A pair of sachets for cream fixer.
• A quarter glass of sugar.
• A packet of vanilla sugar.

Step by step cooking:

1. Take and mix the cottage cheese with vanilla.
2. Pour sugar into the resulting mass.
3. Whisk the cream firmly with a fixative, this will enable the cream in the cake not to creep, but to keep its shape beautifully and high.
4. Gently pour into the curd, mix with a spatula. The curd filling is ready.

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

Yoghurt cream for sponge cake "Isabella"

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

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

Step-by-step cooking scheme:

1. Melt the gelatin with some water, but do not boil, otherwise it will turn into jelly.
2. Whisk the cream tightly with sugar.
3. Whisk the yoghurt separately, add the melted gelatin to the yoghurt mass.
4. Pour the yoghurt-gelatin mixture in a trickle into the whipped cream.
5. Whisk thoroughly and refrigerate until thick.
6. Fruit can be crumbled or mixed whole into the resulting mousse.

Sponge cake yoghurt cream will diversify your menu and showcase your skills as a hostess.

Creamy cream for biscuit cake "Admiration"

If your task is to prepare a delicious and beautiful dessert for a young man, then the biscuit cake needs to be decorated with cream filling. Rest assured, the young man will not remain hungry, and he will appreciate your culinary skills. Cooking won't take a lot of your time. This "dressing" will decorate even the most prosaic biscuit cakes from the store. Need to:

• A pack of butter.
• A packet of vanilla.
• 4 cups powdered sugar.
• A couple of tablespoons of milk or cream.

Step-by-step cooking:

1. Remove the oil from the cold, let it sit to soften. Take the butter and beat with a mixer for a few minutes, until it turns into a fluffy light mass.
2. Stir in the vanilla and icing sugar while whisking. Do not rush, enter everything in small portions.
3. When ready, pour in milk or cream, whisk for a few minutes.
4. Add color with food coloring if desired. But, be careful, it can spoil the consistency of the future biscuit pouring.
5. It doesn't matter if the decor elements blur, cool the filling, then beat for a couple of minutes, and everything will work out.

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

Custard for biscuit cake "Minute of pleasure"

Just a miracle, not a biscuit cover. Delicate, silky texture flows, enveloping the biscuit. The mild taste makes you forget about the daily bustle for a minute and gives you true pleasure. With all the benefits, this is a very simple sponge cake cream. To cook it at home, you need:

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

Let's start cooking:

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

As you may have noticed, the variety of sponge cake creams is amazing. You don't have to have seven spans in your forehead to make an original dessert.

Video: Custard Protein Cream for Biscuit

They are the basis of many amazing desserts. But not the most important one. The taste of the finished cake is directly determined by the cream used and various fillings.

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

Delicious cream for ready-made biscuit cakes

Ingredients:

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

Preparation

To prepare such a cream, we need cream that whips well and turns into a fluffy foam. We will beat them without adding granulated sugar.

We cut the marshmallows into circles, each time moistening the knife blade with cold water. Peel the oranges and chop them with rings.

We coat each cake initially with any jam or jam, lay out a layer of marshmallow circles, coat with whipped cream on top, now a layer of orange circles and again cream. We cover with the second cake and in the same way we repeat all the actions a second time. Then cover with the third crust and decorate the top of the cake to your liking.

Custard recipe for impregnating biscuit cakes

Ingredients:

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

Preparation

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

When ready, cool the cream completely and apply it as directed, smearing it with biscuit cakes to get a cake.

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

Ingredients:

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

Preparation

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

Sour cream for biscuit cakes with condensed milk

Ingredients:

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

Preparation

In a suitable container, mix the condensed milk with butter, set on medium heat, heat, stirring, until boiling and simmer for about seven minutes. Then let the mass cool completely, add sour cream whipped until fluffy and stir until a homogeneous cream is obtained. If desired, you can add vanilla or vanilla sugar to it, and also add pieces of fruit or berries when forming a cake.