If you like to bake at home, you should definitely have a large number of different recipes for biscuits, impregnations, creams, ganaches, etc. Today we decided to replenish your collection with several more creams based on cottage cheese. All of them are insanely airy, tender and just incredibly tasty!

Be sure to save each option for yourself, because they are all different and will suit many desserts. Some recipes are so delicious and versatile that they can be served as a complete dessert. The curd cream is moderately sweet and very light, so it will definitely not be cloying.

General cooking principles

To make the cream as smooth and homogeneous as possible, the cottage cheese must be passed through a sieve. This can be done with a spatula, spatula or spoon. After this treatment, the curd will become crumbly, as all the large breasts will dissolve.

You can also turn the product into the correct texture using a blender. You can use a bowl with knives, or you can use a hand blender. In both cases, the curd will turn into an ideal cream in terms of consistency, which is a pleasure to work with.

Butter curd cream recipe for sponge cake

Time for preparing

calorie content per 100 grams

How to cook:

Tip: if your curd is too dry, you can add a little fatty sour cream to the cream.

Curd cream with chocolate and coffee for a biscuit cake

Chocolate is very often combined with coffee. These two ingredients create an incredible flavor and aroma. If you mix them with cottage cheese and grease the cake with the resulting cream, you can get a great result.

How much time is 45 minutes.

What is the calorie content - 182 calories.

How to cook:

1. Pour cold cream into a deep bowl, add half the sugar.
2. Beat with a whisk or mixer until stable peaks and sugar crystals dissolve.
3. Prepare gelatin as indicated on the package, let it swell.
4. Next, transfer it to a stove or a water bath (depending on the type of container in which it swelled).
5. Dissolve it again into a liquid consistency.
6. Place the curd in a sieve and grind it with a spatula or spoon.
7. Mix with sugar and grind until crystals dissolve. Can be beaten with a whisk or blender.
8. Pour in vanilla sugar, pour in coffee and combine.
9. Mix cottage cheese with cream, gelatin.
10. Grate chocolate or buy shavings right away.
11. Add to the finished cream, mix and use as directed.

Tip: You can break the chocolate bar into cubes and then grind it with a blender.

Curd cream for sponge cake with sour cream

Another simple homemade cream recipe. Just two main ingredients and you're done!

How much time is 20 minutes.

What is the calorie content - 143 calories.

How to cook:

1. Put a colander on a bowl, and put two layers of cheesecloth in it.
2. Pour the sour cream, put it in the refrigerator, let it insist.
3. Soak until the whey drains.
4. Pour cottage cheese into a sieve, grind it with a spatula to get a homogeneous consistency.
5. Mix with sour cream and parts add powder with vanilla, whisking everything until fluffy.

Tip: if the sour cream is still very liquid in the end, you can thicken it with gelatin. Dilute it as indicated on the package, then let it swell and then heat in a water bath. Add to sour cream and use it further for its intended purpose.

A simple recipe with gelatin

For those who like denser textures, we will offer the following cream. He, like everything else, is prepared on the basis of cottage cheese, but with the addition of gelatin.

How much time is 30 minutes.

What is the calorie content - 181 calories.

How to cook:

1. Pour gelatin into a bowl, add water to it.
2. Wait until it is completely dissolved.
3. Pass the cottage cheese at this time through a sieve to get rid of large lumps.
4. Add half the sugar and mix thoroughly.
5. Dissolve the gelatin in a water bath, but do not bring to a boil.
6. Pour the cream into a bowl, beat with the remaining sugar until stable peaks.
7. Pour gelatin in a thin stream into the curd, stirring occasionally.
8. Add cream to it, kneading everything thoroughly with a spatula.

Tip: in order for the cream to whip well, you need to choose fatty ones - from 30% and above.

Cooking with milk

With just three ingredients, twenty minutes of work, you have your birthday cake cream ready. Try it, you will definitely like it!

How much time - 4 hours and 20 minutes.

What is the calorie content - 191 calories.

How to cook:

1. Pour cottage cheese into a sieve and skip it with a spatula or spoon. It is better to do this two times so that the consistency is as delicate as possible. You can also grind the curd with a hand blender to get the texture you want right away.
2. Pour a can of condensed milk into the resulting mass and beat with a mixer or blender until smooth.
3. Add milk and beat again until smooth.
4. Tighten the cream with a film or transfer to a hermetically sealed container, put in the refrigerator for four hours.

Tip: adding baked milk will make the cream tastier.

Fragrant cream with citrus for biscuit

Let this recipe be kept by all citrus lovers. Using it, you can prepare a gorgeous cream with notes of lemon and orange based on cottage cheese.

How much time is 35 minutes.

What is the calorie content - 154 calories.

How to cook:

1. Pour cottage cheese into a sieve and grind with a spatula or spoon. You can bring it to the state of a cream and using a blender.
2. Mix sugar with vanilla, add to cottage cheese and beat with a whisk for a few minutes.
3. Pour the nuts into a dry frying pan, heat them until golden brown.
4. Pour into a bowl and cool, then chop finely with a sharp knife.
5. Add to curd and stir.
6. Wash the lemon and orange, cut off the zest with a special grater.
7. Mix both zest and add to the curd, combine well.
8. Beat the cream until firm peaks with a whisk.
9. Peel the lemon and orange, cut off the peel along with the white film.
10. Mill the pulp, transfer to a blender and chop.
11. Mix with cream, curd mass.
12. Stir until smooth and can be used.

How to cook with condensed milk

If you want a simple yet delicious and rich cream, go for it. We suggest you make it from condensed milk and cottage cheese.

How much time is 25 minutes.

What is the calorie content - 299 calories.

How to cook:

1. Pour cottage cheese into a blender, add sour cream and grind everything into a homogeneous mass.
2. Next, pour in the condensed milk and beat again with a blender.
3. Remove the oil beforehand, open it and let it come to room temperature.
4. Add it to the resulting mass, beat until fluffy.

Tip: For aroma, you can add a couple of drops of rum, cognac or brandy to the cream.

To make the cream really unusual, think ahead about the additives. You can use coconut flakes, chopped chocolate, dried fruits, candied fruits, poppy seeds, sesame seeds, etc.

If the cream turns out to be too liquid, and you understand that it will flow out of the cake or, even worse, turn the biscuits into porridge, you need to fix it. Dissolve the gelatin according to the instructions on the package, let it swell. Next, the resulting liquid must be mixed into the cream.

For aroma, it is not only artificial flavors that can be added to the cream. It can be a small amount (two drops) of alcohol, spice, or citrus peel. Use fresh vanilla pod, fresh cinnamon, nutmeg, cardamom, and more as spices.

I think biscuit cakes are made in almost every family, as this is an indisputable classic for all time. Other types of cakes have their admirers and opponents, but few will refuse a piece of juicy airy biscuit with cream. The composition of the classic biscuit dough does not include oil, therefore, such baked goods have much less harmfulness and calorie content, and, accordingly, are suitable for both young children and adults who follow a diet or watch their figure. Another plus of this cake is that it cooks very quickly. Although the biscuit is advised to stand uncut for several hours to acquire the correct structure, nevertheless, if used immediately after cooling, the cake will still turn out very tasty and will be ready in less than an hour.

The biscuit dough is kneaded rather quickly and easily, but, unfortunately, the correct biscuit is not always obtained and it depends mainly on the culinary experience. In order to bake a tall, airy and porous biscuit, it is important to follow a few rules:

1) Egg whites and yolks must be very well beaten. To do this, be sure to use chilled fresh eggs and beat them at the maximum speed of a mixer or combine for a sufficient amount of time.

2) Mix proteins with yolks, as well as introduce flour into the dough very quickly with several confident movements in one direction, without trying to achieve perfect homogeneity. Long kneading of the dough leads to falling off of the beaten eggs and a thicker biscuit.

3) After kneading the dough, you should immediately put it in a well-heated oven and not open its door for the sake of idle curiosity, but only at the very end of cooking, when you need to check the readiness of the baking. It is recommended to turn on the oven for preheating in advance, before kneading the biscuit dough.

Following these, in general, simple rules, you will get an amazingly tender, airy and fluffy sponge cake that is good even on its own. And if you add to it any kind of cream to your taste, fruit or berry layer, grated chocolate or chopped nuts for decoration, you can get a real masterpiece of culinary art.

Today I will show you how to quickly and easily make the most delicate sponge cake with cottage cheese cream, which I always cook for children's parties, since I have never met a child in my life who would not like him. And adults always sweep away this delicious cake at one moment. Airy biscuit cakes in it are sandwiched with sweet and sour jam and delicate cream made from cottage cheese and whipped cream. The result is an almost perfect delicacy - tasty and healthy, completely natural and easy to prepare, which, moreover, contains only 259 kcal per 100 g, that is, it may well be considered a dietary dessert. Now look carefully at the list of ingredients and you will understand how little is needed for true gastronomic happiness!

Helpful information

How to make a sponge cake with cottage cheese cream - a recipe for a classic sponge cake and cottage cheese cream with step by step photos

INGREDIENTS:

• 3 large chilled eggs
• 90 g flour
• 90 g sugar

• 200 g cottage cheese (12 - 18%)
• 200 g cream 33%
• 100 g sugar
• 1 pack. vanilla sugar

Interlayer:

• 6 tbsp. l. sweet and sour jam

COOKING METHOD:

1. In order to make a sponge cake with curd cream, first let's knead the dough. To do this, separate the whites from the yolks and place them in deep containers for beating.

It is advisable to prepare the biscuit on the eve of the final assembly and use of the cake, so that it has time to stand for at least 8-10 hours and acquire the correct structure.

2. Beat the egg yolks with half the sugar (45 g) at high speed for 3 - 5 minutes. They should increase in volume by 2 times and turn into a lush viscous light mass.

3. Whisk the cooled egg whites with a clean whisk at highest speed until soft peaks (about 3 minutes).

4. Add the remaining sugar (45 g) and continue beating for another 2 - 3 minutes, until a very dense, shiny mass that retains its shape well is obtained.

5. Transfer about a third of the proteins to the yolks and gently mix them in with a spatula. It is most convenient to use a flexible silicone spatula for these purposes.

6. Add the remaining whites and mix with the yolks. You should not be too zealous, otherwise the proteins will settle, as a result, a more or less homogeneous mass should be obtained.
7. Sift the flour into the dough in parts (in 2 - 3 passes), each time gently and briefly kneading the dough with a spatula. The spatula should be guided along the sides of the bowl, moving it slightly towards the center. In no case should you knead the dough for a long time and chaotically, otherwise the proteins will settle and the biscuit will turn out to be dull.


8. Put the biscuit dough in a greased and lightly floured dish, smooth the surface. A round springform with a diameter of 18 cm is ideal for this small cake.

9. Bake the biscuit in an oven preheated to 180 ° C for 20 - 25 minutes. Willingness to check with a wooden toothpick or skewer - it should come out dry from the middle of the dough. During the cooking process, do not open the oven door, otherwise the biscuit may settle. If the dough is very browned, but not baked yet, cover the mold with foil on top.

10. Cool the finished biscuit in the form for 10 minutes, then remove and leave on the wire rack for several hours, covering with foil on top.

11. In order to prepare a creamy curd cream for a cake, it is advisable to wipe the curd through a sieve or grind it with a blender to remove all the lumps and grains.

Advice! The most delicious curd cream is obtained when using fatty curd 12 - 18%, as it has a particularly delicate texture and sweetish taste. However, for those who adhere to the principles of a healthy diet, it is quite possible to take cottage cheese with a lower fat content, up to low fat. In this case, you will get a cake that is quite light in calorie content, almost not harming the figure.

12. Pour the chilled heavy cream into a separate container and add sugar and vanilla sugar.

13. Whisk the cream at the maximum speed of a mixer or combine until fluffy and very dense.

Important! Keep in mind that the cream cannot be whipped for too long or it may turn into butter. As soon as they acquire a stable structure and do not spread, beating should be stopped. Cream can be capricious and not always whipped, in this case it is worth keeping a bag of cream fixer on the farm, which will save your dessert. It is also advisable to always stick to the same proven brands so as not to get unpleasant surprises.

14. Add the whipped cream in two passes into the curd mass and gently but thoroughly knead everything with a spatula until smooth. Delicate and airy creamy curd cream for the cake is ready!

15. Now let's start assembling and decorating the cake. To do this, cut the biscuit lengthwise into three cakes. You can do this with a long and thin knife, thread, or a special device.

16. Grease the first cake with 2 tbsp. l. any sweet and sour jam.

I usually use homemade red currant jelly for biscuit cake, as it has a very delicate uniform structure and a sour taste that pleasantly sets off the sweetness of the biscuit and cream. You can not use any layer at all or soak the cakes with something else to your taste, for example, many take water with the addition of cognac for this purpose.

17. Put about a third of the curd cream and spread it evenly over the surface.

18. Put the second cake on top, lightly press it against the first and grease it with jam and curd cream in the same way.

19. Grease the third cake with jam on one side only, put the greased side inward and press lightly. Coat the top and sides of the cake with the rest of the cream.

20. Decorate the sponge cake of your choice - with fruits, nuts, chocolate chips or colored sprinkles.


Sponge cake with curd cream can be cut and served immediately after cooking, but if you let it stand for a while and soak it, it will become even tastier and more tender. Enjoy your tea!

I bring to your attention a recipe for a delicious strawberry cake with curd cream. This pastry is based on biscuit cakes soaked in sugar syrup. I made cottage cheese cream from homemade cottage cheese and sour cream, but store-bought ones are also suitable, the percentage of fat content depends on your taste preferences, as well as the amount of sugar. If you come across dry cottage cheese, you will have to add a little more sour cream, you need to look at the consistency of the cream. And if the cottage cheese is very grainy, be sure to wipe it through a sieve or beat it with a blender. You can decorate the cake in various ways, the main thing is to turn on your imagination. My sweet tooth rated this cake at the highest point, I hope you will like it too. Let's start!

Prepare the required foods.

Wash the eggs well and divide them into whites and yolks.

Beat the whites with a mixer until light foam.

Then, without stopping whipping, add sugar in portions. Beat whites with sugar until firm peaks.

Shake the yolks with a fork until smooth.

Add the yolks in portions to the protein mass, beating with a mixer for another 2-3 minutes.

Add sifted flour and very gently, from bottom to top, stir with a spatula. The dough should be fluffy and airy.

Prepare a baking dish. Cover the bottom of the mold with parchment paper, lay out the dough.

Preheat the oven to 180 degrees and bake the biscuit for 30 minutes, until golden brown. Do not open the oven door during baking, otherwise the cake will not rise.

Leave the finished biscuit in the mold for 5 minutes, and then transfer to the wire rack and allow to cool completely.

While the biscuit is cooling, you need to prepare the sugar syrup. To do this, combine water with sugar in a saucepan, stir and put on fire.

While stirring, boil for a couple of minutes, until the sugar is completely dissolved. Remove syrup from heat and cool to room temperature.

Cut the cooled cake into 3 layers.

Soak the cakes with syrup.

Prepare the cream: combine cottage cheese, sugar and sour cream.

Using a mixer, beat everything until fluffy. If the curd is too grainy, you need to grind it through a sieve or beat with a submersible blender. The amount of sugar can be added to your liking, and you can also use powdered sugar instead of sugar.

Wash the strawberries well, remove the stalk. Cut the strawberries into thin slices. Put the cake on a dish and grease with cream, spread the berries on top of the cream.

Lay out the second cake and repeat the procedure with cream and strawberries. Thus, collect the whole cake.

Smear the sides and top of the cake with cream as well.

Now let's turn on the imagination and decorate the cake. I garnished the sides of the cake with sliced \u200b\u200bstrawberries, and the top with whole and halved berries. Strawberry cake with curd cream is ready. Send it in the refrigerator for 2-3 hours (preferably at night) so that it is well saturated and can be served on the table.

Hardly anyone will refuse a piece of such a cake, especially those with a sweet tooth.

Enjoy your meal!

A cream based on cottage cheese is prepared quickly, does not require heat treatment, but it turns out to be light and fluffy. Cottage cheese must be taken with a fat content of 5% or more (preferably homemade). In order for the cottage cheese cream for the biscuit cake to be the most airy, the dairy products that are used in the recipe must be whipped in a blender in advance.

Traditional curd cream requires only available products and only 15 minutes of time. It is only important to strictly follow the technology of its preparation.

It is necessary:

• 300 g of cottage cheese 9% fat;
• 440 g icing sugar;
• 2 g vanillin;
• 70 g butter.

Cooking method.

1. The oil is allowed to melt a little under natural conditions and combined with curd and vanilla.
2. Beat the ingredients with a mixer on medium speed until fluffy.
3. Next, the composition is mixed with a spoon, adding powder in parts. First, it is better to sift it through a fine sieve.
4. All components are beaten again with a mixer on a minimum setting for 3 minutes. You should get a light, airy cream.

Helpful advice: if the curd cream is too thick, the biscuit cakes need to be additionally moistened with impregnation (for example, fruit, alcoholic, coffee).

Cooking recipe with gelatin

Gelatin cream is ideal for multi-layered colored cakes: in the context of such a dessert looks very impressive.

Required products:

• 480 g of cottage cheese with a fat content of 5–8%;
• 80 g sugar;
• 100 g icing sugar;
• 20 g of granulated gelatin;
• 120 ml of boiled chilled water.

Cooking technology.

1. Gelatin granules are poured with water and left under room conditions for 40 minutes to thicken (the way gelatin swells may differ from manufacturer to manufacturer, so you need to read the information on the package).
2. The solidified gelatin is heated in a water bath and then cooled.
3. Combine cottage cheese, powder, sugar, gelatin. Stir with a whisk.
4. Before use, the curd cream with gelatin is placed in the refrigerator for 20 minutes.

Curd sour cream

To prepare this cream, only 3 components are required, but it is very important to follow the technology here. If you beat the food for longer than necessary, the air mass will turn into a liquid.

The cream will be fuller if the sweetened sour cream is cooled in advance.

Ingredients:

• 250 g of cottage cheese with a fat content of 8%;
• 400 g sour cream fatter;
• 160 g granulated sugar.

Cooking method.

1. Take a homogeneous cottage cheese or rub it through a sieve so that not a single grain remains.
2. Sugar is dissolved in sour cream.
3. Combine sweet sour cream and cottage cheese and beat until lightness with a mixer on a slow mode for strictly 8 minutes.
4. Sour cream-curd cream is cooled for 40 minutes before use.

Helpful hint: the cream can be supplemented with seasonings to taste: cardamom, cinnamon, natural vanilla, as well as candied fruits, dried fruits and toasted nuts.

How to cook in a multicooker?

With the help of a multicooker, in 15 minutes it will be possible to make a custard, which can be used not only for spreading the cakes, but also for decorating the dessert.

Ingredients:

• 250 g of cottage cheese;
• 0.5 l of milk;
• 200 g granulated sugar;
• 3 eggs;
• 50 g wheat flour;
• 100 g butter.

Cooking steps.

1. They take out the oil in advance to make it softer.
2. Beaten eggs, sifted flour, melted butter and sugar are mixed. Beat the cottage cheese separately and combine with the total mass.
3. Milk is poured into the multicooker bowl and the "Heating" mode is turned on. Warm until warm.
4. Milk is poured into the main composition in a thin stream. Mix well.
5. The resulting mixture is poured into a slow cooker and put on the "Stew" mode for 5 minutes (if you need a thick cream - for 8 minutes).
6. The finished cream is cooled first on the table, then in the refrigerator.

Chocolate curd cream

This cream attracts with an exquisite and memorable taste: with sourness from cottage cheese, with a slight bitterness from chocolate.

Required components:

• 600 g of fatty (better homemade) cottage cheese;
• 100 g milk or dark chocolate;
• 400 ml whipping cream;
• 100 ml of fat milk;
• 20 g of instant gelatin;
• 1 g vanilla;
• 50 ml of strong brewed coffee;
• 60 g granulated sugar.

Recipe.

1. The cream is cooled in advance and then whipped with half of the cooked sugar into a strong foam.
2. Gelatin is soaked in water and heated in a water bath.
3. Cottage cheese is ground with the rest of sugar and vanilla. Filter the coffee and pour it into the curd mass, mix well.
4. The chocolate is broken into slices, poured over with milk and melted in the microwave or in a water bath.
5. Combine all ingredients in a large bowl and mix gently.

Condensed milk

Thanks to the addition of condensed milk, the cream acquires a pleasant creamy taste. To prevent the layer from being overly sweet, the components are diluted with fresh lemon juice.

Required products:

• 350 g of cottage cheese;
• 100 g of condensed milk (unboiled);
• 50 g icing sugar;
• 1 g vanilla;
• 180 g butter.

Recipe.

1. In a capacious cup, beat the pieces of butter with powdered sugar with an immersion blender or mixer.
2. Continuing to beat on a slow mode, condensed milk is introduced in portions (one spoonful at a time).
3. Cottage cheese is ground through a fine sieve and added to the first mass. Continue to beat with a mixer at low speed.
4. The resulting cream is placed in the refrigerator for 30 minutes before sandwiching the cake.

Curd yoghurt cream

The product is very light, has a delicate taste and low calorie content. It is preferable to take yogurt without additives and supplement it with natural juices.

For cooking you will need:

• 500 g non-grained cottage cheese 5% fat;
• 400 g of natural yogurt;
• 20 g bagged gelatin;
• 80 g granulated sugar;
• 120 ml of water;
• 40 ml of concentrated juice of your choice.

Cooking technology.

1. Gelatin is poured with cold water for 40 minutes.
2. Beat the cottage cheese with a mixer, add yogurt and continue to beat. In the process, sugar is poured.
3. The swollen gelatin is heated in a water bath until the granules disperse.
4. Continuing to beat the curd-yoghurt mass, add gelatin and juice.
5. After thorough mixing, the cream is placed in the refrigerator for 30 minutes to fix.

Curd-banana cake layer

Banana is able to improve the consistency of the cream, so if the composition is not thick enough due to the low fat content of the cottage cheese, you should add this fruit.

You will need:

• 0.5 kg of cottage cheese;
• 3 medium ripe bananas;
• 2 raw yolks;
• 50 g butter;
• 200 g sour cream;
• 100 ml of milk;
• 70 g sugar;
• 10 g vanilla sugar.

Cooking method.

1. Beat the yolks first separately, then with sugar. Grind thoroughly until the sand dissolves.
2. Heat the milk, put sweet yolks in it and, bringing it to a boil, turn off the stove. The mixture is cooled at ambient temperature.
3. Separately combine cottage cheese, sour cream, slightly melted butter, vanilla sugar. All are whipped in a blender.
4. Milk-yolk mixture is introduced, mixed.
5. The finished cream is placed in the refrigerator for half an hour.

Cottage cheese creams are ideal for all biscuits. They go perfectly with light, chocolate cakes, both simple and with various fillings.

I advise you to take high-quality ingredients: butter 82.5%, natural cottage cheese, condensed milk according to GOST without vegetable fats. I didn't need the cream cheese that I made for the photo, the curd cream was enough and the cream cheese, for which I bought it, did not have to be done. I'll tell you about the decor separately, if you want to do something like that.
In advance, I baked two types of sponge cake: which can be prepared in the standard way in the oven, and also from which I cooked. By the way, I also successfully baked a spinach biscuit in a multicooker (it was hot and I didn't want to turn on the oven). The finished cakes, wrapped in cling film, lay in the freezer for several days, this does not affect the quality of the biscuit, so you can cook the cake in stages! I cooked two cakes, so I distributed a little load :)
The cream made a curd, which I recently used in, it is quite stable and suitable for finishing the cake.
To impregnate the light biscuit I used peach syrup, the spinach biscuit does not need to be impregnated, it is quite "juicy".
For the layer of cakes, in addition to the cream, canned peaches (a small jar was enough) and fresh strawberries, which can be replaced with fresh or frozen raspberries, blueberries, are perfect.
So my cakes are from a multicooker, their diameter is small, 20 cm, and due to this the cake came out high, just following today's fashion trends in confectionery art :)

So, when the cakes are ready, it remains to prepare the cream, collect the cake and decorate, which is what we will do!
Carefully beat the cottage cheese with condensed milk with a blender until a smooth homogeneous mass without grains.

Beat butter at room temperature with a mixer with powdered sugar and vanilla sugar until fluffy light mass.

Add cottage cheese to the butter mixture in portions, continuing to beat. We get a fluffy cream. In the cold, it hardens well and quickly! But on the cake you need to apply cream at room temperature.

Cut each cake into 3 pieces. In the spinach biscuit, I cut off the baked part a little so that the green color was visible (the trims came in handy later). Collect the cakes alternately, adjusting to size, then turn the stack over, so it is easier to start assembling from the bottom cake, which has become the top. I started with green.
To impregnate the light biscuit, drain the syrup from the peaches, I got 200 ml. If there is no syrup, you can dissolve 3 tbsp in 200 ml of hot water. l. sugar, cool and soak the cakes.

We put the first cake on the dish, I have spinach, I don’t saturate it. Lubricate it abundantly with cream (190-200 g), so that the cream goes slightly over the edges. Place the chopped peaches and strawberries on top. Apart from the last one, I had 2 large strawberries and half a peach for each cake, I cut them into thin slices.
Cover with the next cake, light, soak it with 1/3 of the syrup (4-5 tbsp. L.), Grease with cream, lay out the fruit. I immediately covered the sides with cream as the cake "grew". We continue this way with all the remaining cakes, do not forget about the impregnation.

Saturate the last light cake, cover with cream without fruit. We cover up the sides. We leave about 200 g of cream for the final finishing (if it's hot, you can remove it for a while in the cold). The collected cake needs to be cooled in the refrigerator, the cream will quickly stabilize, all the crumbs from the cake will solidify in the cream and you can finish the finishing. The remaining cream should be brought back to room temperature if you put it away in the cold, and the sides and top of the cake should be cleaned.

I have grooves on the sides, I have a spatula for cream with teeth, you can make them with a fork if you want. It seemed to me more interesting :) And it is not always possible to perfectly align the sides, if there is no rotating pan and wide spatula, like the professionals! Put the cake in the refrigerator for a couple of hours or overnight.

The most interesting thing is the decor :) For my daughter, she wanted something light, airy, delicate, so strawberries in white chocolate came to mind, on a stick and without, which I had baked in advance, mashmalo, mint and white chocolate icing, tinted with dye. Well, and the promised little mermaid (previously washed with soap, although it was new from the box)!

With strawberries, everything is simple: I melted 50 g of white chocolate in a water bath (the water does not touch the bowl of chocolate), dipped strawberries, laid them on parchment, sprinkled with decorative sprinkles, cooled them.
All the decor needs to be prepared in advance, as the icing on the cake hardens quickly!

This time, I needed the icing that was pouring enough, since the cake was tall so that it could drain well and cover the sides, so I prepared it like this: melt the white chocolate. It melts at a lower temperature than dark, therefore, if you melt in a water bath, just bring the water to a boil, if in the microwave - in pulses, stirring each time. Stir the chocolate, add vegetable oil (it is not felt at all in the finished glaze), mix until smooth. Add colorant if necessary. The glaze comes out pouring. Let it stand for a while and thicken a little. If you missed the moment and the glaze became too thick, you need to warm it up a little and it will become pouring again!

Only apply icing to a well chilled cake !!! First, let's make smudges: slowly pour a little from a spoon onto the edge of the cake, retreating 0.5-1 cm, the glaze begins to drain and harden.

Then, cover small areas (5-7 centimeters) with glaze from a spoon, quickly spread it and immediately apply our decor so that it freezes in the glaze and does not fall off. You can decorate the entire top of the cake, you can use a ring, leaving the middle. If the glaze froze, and you did not have time to attach some decorative element, dip it a little in a bowl of liquid glaze and attach it to the right place!

I decorated the whole cake with drips, and pasted the sweets in a semicircle, since I decorated part of the cake and sat the doll on the "ottoman", which I blinded from scraps of spinach cake and cream.

Since the diameter of the cake is not large, I still have the icing and decor, and I decided to decorate its base as well: I poured some icing on the dish at the bottom of the cake and glued the sweets! Store the finished cake in the refrigerator before serving, add the mint just before serving, as it can wilt.

And here is another exactly the same cake, only the decor is a little simpler. I made this cake for my family. I tinted the glaze yellow, the decor is the same: strawberry, meringue, mashmalo, mint.

In the context, I demonstrate a homemade cake. Here's a funny striped cut :)

Well, the children's version attracted and pleased everyone: both the birthday girl (the little mermaid first asked to give it to her), and the guests of the holiday! And the holiday was gathered by about 20 children, as they celebrated right in the courtyard of our friendly house and treated all the children: both those who went to our holiday, and those who just went out for a walk :))