This one is lazier)) Although I am not a fan of chocolate baked goods, I love this biscuit! Every time I admire both the texture and the taste. The softest, airy and really tasty. The cream is also cool: thick, dense, delicious! Crushed nuts and cherries are good too :) Everything together is just super!

Products(for a cake weighing a little over 1 kg):
1 egg
200 g sugar
50g odorless vegetable oil (I use corn oil)
150 g flour
15 g cocoa powder
10 g baking powder
100 ml milk
100 ml of boiling water
For the cream:
375 g cream cheese
75 g cream (33%)
50 g icing sugar
30 g dark chocolate
6 g butter
Additionally:
35g nuts (I use hazelnuts)
50 g cherries
For chocolate streaks:
30 g dark chocolate
15 g cream (33%)
6 g butter

Preparation:
Beat the egg with sugar, add butter, beat on. Mix dry products (flour, cocoa and baking powder), add to the dough together with milk, mix and beat a little. Pour in boiling water, finally beat the dough.

I make cakes of small diameter, but high, now so fashionable :))) I take a detachable form with a diameter of 11 cm. I remove the bottom, just tighten the bottom with food foil. I grease the foil and the mold inside with vegetable oil using a brush.
For the first time, I poured all the dough into the mold at once, baked for 55 minutes at 180 degrees. A little bit of the dough "ran away" from the ring, the cake after assembly came out to 1015 grams (I cut the baked biscuit into 4 cakes).
The second time, the dough was divided into 2 parts and baked in this form in 2 passes (50 minutes at 180 degrees), so the dough did not "run away". I cut each of the two baked cakes in half, but out of these 4 layers, the cake came out very high, I made a cake from 3 layers, and the fourth was eaten just like a cupcake. The cake after assembly came out in 930.
For the cream, we need chocolate ganache: we heat the chocolate with 15 g of heavy cream and butter in a water bath, mix until smooth.

Whisk the cream cheese with the remaining heavy cream and powdered sugar. Add ganache to the cheese cream, mix until smooth.
In the second case, I added ganache only to part of the cream (to make a layer inside), and trimmed the cake outside with white cream, i.e. the inner cream turned out to be more saturated than in the first case.

Collect the cake according to the scheme: cake, cream, crushed nuts ... Repeat until the cakes run out. Smear the top and sides with cream.
Prepare chocolate ganache again in a water bath, make chocolate streaks on the cake. Decorate the cake with cherries and twigs.

I decorated the second version of the cake with cherries, strawberries, blueberries and blackberries. I made an inscription to it with food markers on mastic, which I additionally silvered with kondurin, this is really not noticeable in the photo. This (second option) cake was baked to order, so there is no cut.

I have not been here in LJ for 5 days, but today I looked through the feed, read it from Lily liligorina that July 20 was Cake day, no, I knew, even that year, but this one I forgot :(
In the blog I mentioned that I bake to order, and so recently I have started cakes, there are not as many orders as I would like, but I hope (fingers crossed), this is for now. Maybe it’s good, but I’m getting 2 higher degrees in parallel, this year (academic) I have to write 2 diplomas, so I would have sewn up if things were going brilliantly with orders)) In general, after graduating from university, I’m going to return to my hometown ( I study in Voronezh, but I was born and lived until graduation from school in the Murmansk region), work there and in parallel, again, to order a stove (there are already those who are interested))), so maybe there is no point in trying to get loose now here ... But in general (in a whisper), I really hope to be engaged only in confectionery :), this, of course, if things go well and I understand that I can fully provide myself with this. Such are the plans and dreams.

Then let this post with cake recipe be timed to coincide with Cake Day with me :)

Any holiday is a reason to bake a cake. It is unlikely that any housewife will refuse to use it: both adults and children love sweets, but on weekdays there is not enough time for baking (and this is not a cheap pleasure). What is the main thing in cakes? Cream, of course! The most primitive and even ordinary pancakes will become a culinary masterpiece if they are talentedly layered. Unfortunately, most home cooks usually limit themselves to the most primitive options - sour cream, with condensed milk, or at least custard. And few people know how delicious cheese cream is for a cake. The recipe, meanwhile, is very fast and does not require specific culinary skills. In addition, with the introduction of new components, the "filling" acquires a completely unique, never repeating taste.

A few words about the components

If you decide to make a cheese cream for it implies by no means the usual hard varieties for the base. It should be soft like Mascarpone, Almetta or Philadelphia. Moreover, so to speak, in its pure form, without any flavoring additives.

Another important detail: whichever cheese cream you choose for the cake, do not try to replace the powdered sugar that comes with it with regular sand. It will turn out to be something of a rather coarse consistency, which will ruin your first impression.

You need to take the cream that says "for whipping", otherwise the cream will turn out to be very liquid.

Basic cheese cream for cake: recipe with photo

Let's start with a minimum of ingredients. The way of embodiment is elementary: a pound of soft cheese is whipped until lightness. Separately, the same is done with a third liter of cream - the fattest you can find, ideally 38 percent. Powdered sugar is poured into the cream when whipping. Its amount depends on your love for sweets. The masses are combined neatly and carefully - that's the cream cheese cream for the cake is ready! Choose any recipe for cake dough: the cream is combined with any baked goods.

With condensed milk - too

If your children do not consider in which their favorite condensed milk does not participate, do not despair: it makes a great cheese cream for a cake. The recipe allows the use of both ordinary and boiled condensed milk. All the same half a kilo of cheese is fluffed up, as it rises, the second component is added. You can also introduce powdered sugar, but here you need to be careful: condensed milk is already very sweet.

Banana offer

The cheese cream for the cake will turn out very interesting if you add a fruit component to the basic recipe. For example, beat half a kilo of "Mascarpone" or "Philadelphia" with a ripe banana, and then combine with three hundred grams of heavy cream whipped to persistent peaks with powdered sugar. After mixing both masses, it is advisable to beat the cream again.

Orange cheese cream

Basic culinary approaches are like making banana cream cheese cream for a cake. However, there are certain subtleties. Firstly, it is better not to be lazy and peel the whitish skin from the slices of a large orange. Secondly, first the fruit is broken through with a blender, and then cheese is introduced into it. A third of a liter of cream is traditionally processed by a mixer separately, again with powdered sugar, taken to taste. After joining the blanks, the cream is fluffed again.

Cheese-chocolate layer

What is interesting about this cheese cake cream: the recipe does not limit the culinary specialist in the choice of chocolate. You can take white or black, bitter or milky - in any case, it will turn out deliciously, and the taste will be different every time. Added tangerines will add even more piquancy to the cream. If you decide to cook with them, then first the two fruits are peeled, disassembled into slices, freed from the films and passed through a blender. Then, without stopping whipping, 500 grams of cream cheese is added to them. At the same time, a 250 gram chocolate bar is heated. When it completely turns into a liquid state, the chocolate cools down a bit and is whipped along with the rest of the ingredients.

Coffee cream

It can be implemented in two ways:

1. Brew strong natural coffee and drain it from the grounds; you will need two large spoons.
2. Two small spoons of good instant coffee are mixed directly in the cream.

What to do depends on how anxious you are about the drink: many do not accept soluble variations at all. The cream (glass) is whipped with coffee and powdered sugar, a pound of Philadelphia (or another cheese from the same series) - separately, then combined, and after a new whipping, a fragrant creamy cheese cream for the cake is obtained. Even after the end of the holiday, a piece of such pastries will be very appropriate for a morning cup of coffee.

Complex cream

This variation on a theme is the most difficult to perform. But culinary specialists assure that recipes for cakes created according to the proposed algorithm give the most successful results. Yolks are separated from five eggs; proteins will have to come up with a different purpose. They should be whipped with three tablespoons of sugar (this time it is sand, not powder). The mixture is placed in a water bath until, with continuous stirring, the sugar is completely dissolved. A quarter of the cheese is introduced directly on the bath and whipped. Having received an elastic mass, we remove the container from the heat and leave it to cool naturally. A glass of heavy cream is whipped into a dense foam, both masses are mixed and whipped again.

Honey modification

The only condition for success: honey should not be too runny. But sugared will not work either. A pound of soft cheese is whipped with two tablespoons of honey, and a third of a liter of heavy cream is whipped with the already familiar powdered sugar. Here, as with using condensed milk, you need to be careful so that the cream does not turn out to be cloying. You can combine a little of both masses in a spoon and taste for sweetness. When you are satisfied with its degree, both parts are connected and well pushed together.

Space for creativity

Knowing the basic recipe, you can come up with a variety of, including unique, variations on the theme of cheese cream. To kickstart your imagination, here are some of the most common enhancements.

1. All of the suggested varieties go well with vanilla. In the main recipe, it is not indicated only because not all confectioners like it.
2. Alcohol brings a spicy note and a variety of flavors to creams. For a pound of cheese, 1-2 tablespoons are taken. Liqueurs will be preferable - they will add aroma, and at the same time they are not too strong, so that they will not add a strong aftertaste of alcohol.
3. If you want to get a dense layer, mix the gelatin diluted according to the instructions into the cream.

A number of cooks, preparing a cream cheese cream for a cake, replace the cream with butter. However, the result is fatter and less puffy, so to sample it, you should first make it a little, experimenting on cakes.

Curd modifications

Do not forget that cottage cheese is also cheese. And if you are worried that the family will not like the creamy cheese cream for the cake from the unusual "Philadelphia", make a more traditional filling. For her, an equal amount of heavy cream and cottage cheese is taken. As the latter, you can use a sweet mass - it has a more delicate structure, so it will be easier to grind. both components are whipped together with the addition of powdered sugar (about a heaping spoon).

There is another option: for 400 grams of high-fat cream, take half the amount of natural yogurt without flavorings and cottage cheese (also fatty). Here you can use not powder, but granulated sugar: it will dissolve well in liquids.

Strawberry cake

If you have not yet had to deal with such a filling and you are somewhat confused, here is a recipe for a delicious cake with cheese cream to get you started. Two eggs are made with 100 grams of sugar; the mixer must run for at least five minutes. Gently mix in flour in an amount equal to the sugar. In a greased form, the biscuit is baked for about a quarter of an hour and cooled. There is just enough time for the construction of the cream. For him, a third of a kilo of soft cheese is mixed with one hundred grams of sugar, heavy cream is poured in (half a glass, about 100 g), then two eggs are driven in - and again work with a mixer. The cream is distributed over the cooled cake, the cake is hidden in the oven for another quarter of an hour. Jelly is being prepared: if it is for cakes, then according to the instructions; if the usual - take half the water. Strawberries are spread over the cooled cream. A thin layer of jelly is poured; the cake is hidden in the refrigerator until it solidifies, after which the rest is poured. In the morning you have not only delicious, but also very beautiful cake!

I found this cake in the last issue of "Bread and Salt", I immediately remembered it, and I really wanted to cook it as quickly as possible. True, in the magazine it has some strange name, so I decided to call it differently, according to its content. I really like to cook a cake in the evening like this, and in the morning of the next day they have breakfastas I did today :)And this cake is not in vain sunk into my soul, it fully justified my hopes! Cakes similar to brownies, and my very favorite cream of cream cheese "Philadelphia", very successfully combined inexcellent taste!
And also, stepping back from the topic,I want to recommend you a new LiveJournal EnjoyMe, hosted by Marinka marinagiller ... This LJ is about funny, creative and very useful things that I noticed last year at the Seasons fairs., it's really hard to leave them unnoticed, see for yourself!

We need (for a 22-24cm form): 200 g of dark chocolate (60-70% cocoa), 180 g of butter (softened at room temperature), 375 grams of wheat flour, 1 tsp. baking powder, 120 g of caster sugar, 120 g of dark muscovado cane sugar, 3 eggs, 250 g of sour cream 40%, 185 ml. milk, 1 tsp. vanilla extract (or a bag of vanilla sugar).
For cream: 300 g of Philadelphia cream cheese, 75 g of butter (softened), 250 g of icing sugar.

Preheat oven to 170 degrees.

Melt 150 grams of chocolate in a water bath.

Combine the flour and baking powder in a bowl.

In another bowl, beat the butter and two types of sugar with a mixer at low speed. While whisking, add eggs one at a time, then sour cream and chocolate. Mix the mass until smooth.

Add flour with baking powder, milk and vanilla to the butter. Continue mixing until the mixture is smooth. The dough will be thick.
Grease a baking dish with butter and lightly dust with flour.

Spoon half of the dough into a mold. Flatten the top. Place the dish in the oven for 25-30 minutes. Check readiness with a toothpick, it should come out dry. Prepare the second cake as well. It took me 45 minutes to prepare each cake, but I have an oven-brake ...

While the first cake is being prepared, prepare the cream. To do this, mix the Filaelfia cheese with butter and powdered sugar with a mixer. Mix until the oil has dispersed and no lumps remain. Place the cream in the refrigerator to harden.

Cool the finished cakes and grease the top of each cake with cream. Place the cakes one on top of the other. Decorate the top with the remaining chocolate, grate it on a coarse grater.

Leave the cake in a cool place for several hours, preferably overnight.

Having tried the cake, I definitely decided that I would cook it more than once, only next time, I will try to cut the finished cakes into two parts to make 4 thinner cakes, and smear each with cream. It seems to me that it will be better!

Cupcakes were previously baked in small cups, hence the name of these cupcakes. Confectioners often decorate them with cream, glaze or mastic, less often with sprinkles and other decor. We offer several easy and quick options for chocolate cream for decorating cupcakes.

Ganache-based chocolate cream for cupcakes

The chocolate cream for cupcakes is based on the recipe for chocolate ganache. They decorate cupcakes, it fits well under the mastic and is wonderful as a filling.

• 200 g (or 300 g for milk cream);
• 100 g cream with a fat content of more than 33%.

For dark chocolate cream for cupcakes, use dark chocolate in a ratio of 2: 1 to cream, but if you need white (milk) ganache, then take the corresponding light chocolate and cream in a 3: 1 ratio. In hot weather, it is recommended to increase the amount of chocolate used by 0.5-1 part (50-100 g) to maintain a stable consistency.

So, chop the chocolate very finely.

Heat the cream over medium heat, remove from heat, wait 1 minute and add chocolate to the cream. Shake the container with cream a little so that the chocolate is completely immersed in them and let it melt.

Place our container on the smallest light and with a dry whisk, gently stir the resulting mass, trying not to create bubbles, until the last pieces of chocolate have melted.

Without letting the creamy chocolate mass cool, pour it into another container, which you can then put in the microwave. Cover with cling film and let stand overnight on the kitchen counter.

Before using the cream, warm it up a little in the microwave at minimum power.

How to make a chocolate cupcake cream that holds its shape

If it is necessary for the creamy decoration on the cupcakes to keep its shape during the whole holiday, then you should pay attention to this recipe, in which the chocolate cream for cupcakes keeps its shape. Its density is provided by the oil in the composition and, despite the fat content of the cream, its taste is simply delicious.

• 230 g butter;
• 2 gr. icing sugar;
• 1/3 gr. cocoa powder;
• 170 g;
• 1/4 gr. cream 35% fat;
• 1 tsp vanilla extract;
• 1 chips. salt.

Remove the butter from the refrigerator and keep at room temperature for a couple of hours. Thoroughly, in two approaches, sift the powdered sugar and cocoa.

Beat the soft butter with a mixer on medium speed for about 2 minutes. Add the icing sugar to the butter and beat for another 2 minutes. Now add the cocoa and beat again (4 minutes) until the cream is evenly smooth.

Melt the chocolate, add it, the vanilla extract and the salt to the cream, and slowly stir at the minimum speed of the mixer. After the chocolate is evenly distributed, gradually add the cream to the chocolate mixture, continuing to stir until the desired airiness, and gradually increasing the number of revolutions of the mixer.

The finished cream is enough for 24 small cupcakes.

Chocolate Cream Cheese Cupcake Recipe

If you are a big fan of cheesecakes and variations on their theme, then you will be interested to learn how to make chocolate cream for cupcakes. This delicate cream also holds its shape, but at the same time it is less greasy and has a richer and more interesting taste, reminiscent of cheesecake. This chocolate cream cheese is perfect for cupcakes, biscuit cakes or desserts, you can also serve it solo, put it in a dessert dish and decorate with a mint leaf.

• 500 ml cream;
• 300 g of curd cheese;
• 180 g of chocolate;
• 100 g icing sugar.

Whip 450 ml of very cold cream with a mixer for 7 minutes, gradually speeding up. Put sugar in the cream and mix them with a mixer, then - curd cheese and mix again.

Heat 50 ml of cream, pour the cream over the chopped chocolate and continue heating until all the chocolate has melted. Pour it into whipped cream cheese and beat them together with a mixer until fluffy.

Ready!

How to make chocolate cheese cream for cupcakes

The second version of Chocolate Cheese Cream for Cupcakes is based on the classic recipe for Cream Cheese Cake. The combination of rich cheese flavor and creamy chocolate tenderness in it is ideal for any dessert.

• 300 g soft cheese;
• 2 eggs;
• 100 g cream;
• 100 g icing sugar;
• 100 g of chocolate glaze or cocoa powder;
• 0.25 tsp vanilla.

The photo of the recipe for chocolate cream for cupcakes shows the process of kneading cheese, powdered sugar, vanilla and cocoa - uniformity in this matter is very important, make sure that the cream is obtained without lumps. In a homogeneous mass, gradually, stirring, add the cream, and then the eggs, beaten separately. Beat the mass until smooth and use as directed.

If you used dry cocoa and the cream is not sweet enough for your taste, you can increase the amount of powdered sugar by carefully mixing it with a mixer into the finished product.

Cake cream cheese is an insanely delicious addition to homemade baked goods. Of course, it turns out to be quite bold, but sometimes you just need to indulge yourself with goodies.

Be sure to make a cream using this recipe. And then you can complicate it with the help of other components.

Required products:

• 500 grams of soft cheese;
• powdered sugar about 80 grams;
• high fat cream - about 300 milliliters.

Cooking process:

1. Take cold cheese, preferably directly from the refrigerator, combine with powdered sugar and make a homogeneous mixture at a slow mixer speed.
2. After that, pour in the cream, increase the speed of the appliance and beat until the mixture is thick enough, with a creamy texture.

Cooking with mascarpone cheese

Mascarpone cheese cream is one of the most successful cooking options, but of course the product itself is not cheap.

Required Ingredients:

• two eggs;
• a pinch of salt;
• 120 grams of sugar or as you wish;
• half a kilo of mascarpone.

Cooking process:

1. We break the eggs, divide the contents into parts. Combine the yolks with sugar, grind.
2. Pour a little salt to the proteins and beat slightly with a whisk.
3. Add the cheese to the yolk mass, mix well, pour in the proteins and beat with a mixer until the desired consistency is formed.

Cream cheese cream

Creamy cheese cake can also be used for other baked goods, such as cupcakes, and change its color.

Required products:

• a spoonful of powdered sugar;
• soft cheese - 400 grams;
• cream of good fat content - about 300 milliliters.

Cooking process:

1. Send the cheese to any convenient container, start beating thoroughly with a mixer. At first at low speed, and then increasing it. It usually takes five minutes to get the desired state.
2. Now we put the specified amount of powder there and, without stopping the mixer, add cream. They must be only from the refrigerator, otherwise you will not achieve the desired state.

Butter recipe

A variation that uses butter instead of cream. A minimum of ingredients, time and a delicious cake coating is ready. You can change its color with food colors.

Required products:

• 70 grams of powdered sugar;
• soft cheese - 300 grams;
• small package of butter.

Cooking process:

1. The oil in this recipe should be warm, slightly soft. Send it cut into pieces in a deep bowl and mix with a mixer for a few minutes using medium speed.
2. Pour in the powder, beat again so that the mass becomes completely white, and begin gently, add cheese in parts, but not all at once. Bring it to the desired thickness.
3. Before use, you can put it in the cold, but this is not a prerequisite.

Curd cheese cream for cake

Such a cream will be less high-calorie, but still very tasty. If you wish, you can generally make it almost fat-free if you use milk and gelatin.

Ingredients for the cream:

• 300 grams of fine-grained cottage cheese and the same amount of soft cheese;
• powdered sugar to your liking.

Cooking process:

1. Place cheese and cottage cheese in a container. You can put more or less ingredients, but the main thing is that they are in equal proportions.
2. Beat the mixture until smooth, add the icing sugar if desired and work with the mixer again for a couple of minutes until you achieve the desired consistency.

With sour cream

Another option for making cream without cream. Sour cream makes the texture especially tender and soft. It can be used both for spreading cakes and for any other baked goods. It is best to do it with mascarpone, but if it is not possible, then buy another good quality cheese.

Products for cooking:

• a jar of mascarpone or other cream weighing 250 grams;
• about 700 grams of fat sour cream - 25%;
• a glass of sugar or to your liking.

Cooking process:

1. We take a container where it will be convenient for you to whip the mass, lay out all the sour cream, combine it with sugar and start working with a mixer at the highest speed until the sugar completely dissolves and the mixture becomes thick enough.
2. Gradually add mascarpone or other cheese, lower the speed level to the lowest and beat for a few more minutes.

With the addition of condensed milk

This is ideal for biscuit cakes, moderately sweet and soaks the base well. Adjust the amount of condensed milk, depending on what density of the finished product you need. If the cream is more liquid, then put more of it and vice versa.

Required Ingredients:

• from 100 to 300 grams of ordinary condensed milk, but with good fat content;
• half a kilo of soft cheese.

Cooking process:

1. Place the selected cheese in a bowl and beat until the mixture is completely smooth.
2. Add the minimum amount of condensed milk, continue whisking and see what happens. If the consistency is not what you want, then pour in more.
3. Taste the cream, if there is not enough sweetness, then you can pour in a little powdered sugar, and for a special aroma - vanillin.
4. Beat the mixture for a while so that it becomes fluffy enough and you can use the crust cream.

Cheese - chocolate layer

The prepared cheese cream can be eaten directly with spoons as a dessert. It turns out that it is incredibly tasty, tender, and of course quite high-calorie. Chocolate can be used both milk and black.

Required Ingredients:

• 300 grams of soft cheese;
• about 70 grams of powdered sugar;
• 180 grams of chocolate to taste;
• half a liter of heavy cream.

Cooking process:

1. Chill the cream well before using it. Pour them into a container, but not all, but only 450 milliliters and bring to an airy state with a mixer. This will take about 3-5 minutes. Make sure that the mass does not become like butter.
2. Add powdered sugar to them, mix, lay out the cheese and mix again slightly with a mixer at the lowest speed.
3. In another container, heat the cream to a boil and pour the chocolate that had been broken into pieces in advance, wait until it melts completely, combine with the cheese mass and beat again until the consistency of cream.

Banana - cheesy

The same simple recipe, with a minimum of ingredients, but an insane taste. Optionally, you can add chocolate here. Take only fat cream, otherwise you will not get what it should be, but ripe bananas, but not black.

Required products:

• two small bananas or mashed potatoes;
• 500 grams of soft cheese, ideally mascarpone;
• good cream - 300 milliliters;
• icing sugar as you wish, but take at least 50 grams.

Cooking process:

1. Put the crushed banana or mashed potatoes and the selected soft cheese in one bowl, interrupt everything well with a mixer, so that a homogeneous mass is obtained.
2. In another container, mix the powder with cream and bring to a thickening with a mixer.
3. We connect the contents of both bowls with each other, mix well. The mass should be thick enough, of course, like a cream. If it turns out to be watery, then work with the mixer for a couple of minutes until you get the desired result. Can be chilled a little and used for cake or other baked goods.