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 with the same volume at home (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 biscuit is prepared without baking soda, the dough rises precisely due to the well-beaten eggs.

As experts say: a lot of bubbles form in them.

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

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

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 once again knead well with a spatula right in the mold.

And so that after baking a "slide" does not form on the biscuit (an uneven top layer, which is then difficult to put into 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 "come out" and "sits down". This is important because the biscuit is usually cut into cakes, which must be the same.

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 put 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.

Take it out and put it on 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 a 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 gentle 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 the bottom cake with cream. We put the 2nd on it. We spread the cream on the top cake. Now for some decorations.

A wonderful sponge cake with delicate cream is 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

Anyone who wants to bake a biscuit cake will need a good dough recipe and original ideas in order to assemble a beautiful and tasty treat worthy of a festive feast. Such delicacies will decorate both a children's party and an adult table.

To bake delicious biscuit cakes for a cake, the recipe described below will help to cope with the task perfectly, it is important to follow clear recommendations verified by experienced chefs. The classic biscuit is baked without baking powder, but you can add it to be sure of a magnificent result.

Ingredients:

• eggs - 6 pcs.;
• icing sugar - 200 g;
• flour - 250 g;
• baking powder and vanillin.

Preparation

1. Separate the whites from the yolks, send the first to the refrigerator for 30 minutes.
2. Mix flour with baking powder.
3. Beat the yolks until lather.
4. Beat the whites until stable peaks, gradually pouring in the powder.
5. Add the yolks, mix with a spatula.
6. Add flour in portions, kneading the batter.
7. Pour the dough into the mold, bake in the oven for 60-70 minutes at 170 degrees.

To bake a sponge cake without hassle, a simple recipe will help you implement a slow cooker. This device has proven itself well in the preparation of biscuits, pies and other baked goods. The cake comes out dense, fluffy, fine-pored, after complete cooling it is easily divided into thin cakes and you can confidently collect a birthday cake from it.

Ingredients:

• eggs - 6 pcs.;
• sugar and flour - 250 g each;
• vanilla and baking powder.

Preparation

1. Beat the eggs in a fluffy foam, adding sugar. Continue to run the mixer for 10 minutes.
2. Add flour, baking powder and vanilla.
3. Pour into a bowl, bake for 1 hour in the "Bake" mode.
4. After cooling, the delicious sponge cakes can be cut open.

Homemade biscuit cake can be made without using an oven or multicooker; a frying pan and a good recipe will be enough to help you realize your idea in the best possible way. You need to cook on minimal heat, covered with a lid. The base for the cake is being prepared in several stages, the result should be 3-4 cakes.

Ingredients:

• eggs - 4 pcs.;
• flour and sugar - 200 g each;
• baking powder, vanillin;
• sour cream - 2 tbsp. l.

Preparation

1. Beat eggs with sugar until thick and fluffy.
2. Add sour cream, baking powder and vanillin.
3. Stir in flour with a spatula.
4. Preheat a frying pan with a thick bottom and sides, pour out 1/4 of the dough, cover with a lid.
5. Bake 4 cakes, so thick pancakes on both sides.
6. The preparation of biscuit cakes for the cake is completed by their complete cooling and soaking with cream.

Biscuit cake cream is an essential part of the creation process. Its quality depends not only on the appearance of the treat, but also on its final taste.

1. An important point in the process of preparing a treat is the impregnation of the base. A cake made from ready-made biscuit cakes must be well soaked with syrup. It is prepared from water and sugar: 4 tbsp. tablespoons of sugar are mixed with 6 tbsp. spoons of water and cook until the crystals are completely dissolved.
2. On the basis of the classic syrup, aromatic impregnations are prepared, complementing the composition with cognac, rum, liqueur.
3. Non-alcoholic impregnations can be prepared by adding citrus peel, espresso or fruit juice concentrates to the syrup.
4. The next step in assembling a treat is choosing a cream. It all depends on the imagination of the culinary specialist or the chosen recipe, a cake made of biscuit cakes goes well with custard, creamy, sour cream, citrus Kurdish, cream cheese.

The original will help transform a boring delicacy into a festive treat that can surprise even sophisticated guests. Taking into account the taste preferences of the sweet tooth, you can adjust the final result of the cake.

1. The most common filling option is fruits and berries. They can be used fresh or frozen.
2. A good filling will be berry confiture with pieces of fruit, this filling is combined with light butter cream.
3. Often, as an additional layer, a jelly layer with chopped fruits or berries is used.
4. A crumbly meringue filling will transform the most boring recipe; for this option, a cream made from condensed milk is used.

A delicious cake is prepared quickly and almost without hassle from ready-made biscuit cakes; it will take no more than half an hour to create it and one hour to soak. Any cream will fit, for which there are products in the refrigerator, and the cakes themselves can be baked in advance, because prepared according to the classic recipe, they can be stored for several weeks without stale.

Ingredients:

• biscuit cake - 1 pc.;
• sugar syrup - ½ tbsp.;
• cream 33% - 500 ml;
• icing sugar - 150 g;
• berries - 1 handful.

Preparation

1. Beat the cream with sugar until fluffy.
2. Cut the cake in half, soak in syrup.
3. Lubricate one cake with cream, cover with the second, distribute the remaining cream, garnish with berries.
4. The biscuit cake is soaked for an hour.

A very original and unusual cake made of broken biscuit cakes will remind all sweet tooths of the classic tiramisu, because a delicacy is prepared according to a similar recipe, only a soft biscuit is used instead of savoyardi. You can arrange a treat in a large form, previously covered with foil, or in portioned glasses.

Ingredients:

• biscuit - 1 pc.;
• coffee - 150 ml;
• Baileys - 100 ml;
• icing sugar - 100 g;
• mascarpone - 500 g;
• cream 33% - 400 ml;
• grated chocolate for decoration.

Preparation

1. Break or cut the cake.
2. Mix coffee with liqueur.
3. Whip cream with powder, add mascarpone.
4. Each piece of biscuit is dipped in coffee and liqueur syrup, laid out in a mold, layering generously with cream.
5. Sprinkle the crumbled biscuit cake with chocolate, chill for 2 hours.

Biscuit cake with sour cream

Even a novice in cooking will be able to make a cake from ready-made biscuit cakes with sour cream, because to create an excellent delicacy, you will need ubiquitous products that are sold in every store. You need to choose a fat sour cream, at least 25%; to obtain a dense consistency, a special thickener is used.

Ingredients:

• biscuit cake - 1 pc .;
• sour cream 25% - 400 ml;
• thickener for sour cream - 1 sachet;
• icing sugar - 150 g;
• sugar syrup - ½ tbsp.

Preparation

1. Cut the biscuit into 3 thin cakes.
2. Saturate each with syrup.
3. Beat sour cream with sugar, add thickener, mix.
4. Grease the cakes with cream, collect the cake.
5. Refrigerate for 2-3 hours.

Biscuit cake with condensed milk - recipe

A cake made of biscuit cakes with condensed milk is the easiest option to treat homemade with an excellent dessert for tea. Such a delicacy does not require long-term impregnation, as a rule, boiled condensed milk is used, supplemented with crushed nuts, and bananas can be used as filling, they go well with such a cream.

Ingredients:

• biscuit - 1 pc.;
• boiled condensed milk - 1 b.;
• mix of crushed nuts - 1 tbsp.;
• bananas - 2 pcs.;
• cognac syrup - ½ tbsp.

Preparation

1. Cut the biscuit into 2-3 cakes.
2. Soak in syrup.
3. Mix condensed milk with nuts, grease the cake.
4. Lay out the banana mugs, cover with the second crust.
5. Decorate the finished cake with cream, sprinkle with nuts and put banana slices on top.

From biscuit cakes is determined based on your own preferences. They choose fresh seasonal fruits or frozen preparations, soak them with light creamy or sour cream, the syrup can not be used, given the juiciness of the fruits. The biscuit should be completely cooled down, it should be divided into thin cakes.

Ingredients:

• biscuit - 1 pc.;
• strawberries - 200 g;
• banana - 1 pc.;
• pear - 1 pc.;
• crushed nuts - ½ tbsp.;
• cream 33% - 400 ml;
• icing sugar - 150 g.

Preparation

1. Whip cold cream with powder into a dense cream.
2. Cut the biscuit into 3 cakes.
3. Soak each cake with cream, lay out the plates of fruits and berries.
4. Decorate with cream and the rest of the fruit, sprinkle with nuts.
5. Refrigerate for 2 hours.

For a cake, you can buy in the confectionery department of almost any market, if you want to bake the base with your own hands, use the classic recipe, replacing an equivalent part of the flour with cocoa powder. The delicacy is impregnated with alcoholic or coffee syrup; ganache is ideal as a filling.

Ingredients:

• chocolate biscuit - 1 pc .;
• coffee - 150 ml;
• cream - 400 ml;
• dark chocolate - 200 g;
• icing sugar - 150 g.

Preparation

1. Heat the cream with powdered sugar, avoiding boiling.
2. Throw in the broken chocolate, melt it in hot cream, stirring and heat for 5 minutes.
3. Cool to room temperature.
4. Cut the biscuit into 3 cakes, saturate with coffee, ganache.
5. Decorate with chocolate cream on top and leave to soak for 2-4 hours.

It is not at all difficult to do, for the manufacture of a bright delicacy it is better to use special gel food dyes, the amount used is very small, therefore the treat is not harmful. If you want to make a natural treat, use fruit or vegetable juices.

Light! Whipped cream for biscuit is already a culinary classic. Good sour cream

I love sour cream (beat sour cream with sugar plus vanillin), cream made from condensed milk with butter is also good (beat, not boiled condensed milk), we also love the cream just from boiled condensed milk.

The most economical and simple option is to simply grease the biscuit with any jam that you like (it should not be candied and with seeds), sprinkle with crumbs or grated chocolate.

I also remembered a delicious cream based on semolina porridge. Beat semolina porridge in milk with butter, add vanillin if desired and chopped walnuts.

But it's just that the butter cream is too greasy, I personally don't like this.

I think custard would be perfect in this case ..

it is both very simple and very tasty ..

It doesn't take much to prepare it ..

And so, RECIPE:

a glass of milk

a glass of sugar

three tablespoons of flour

All this must be cooked over low heat until it begins to thicken ..

then you need to cool and add 400 gr. oils.

All this is whipped and then applied between the cakes ..

WELL VERY TASTY !!

I wish you good luck with your cooking and of course bon appetit.

There are seven main creams for a biscuit cake:

Sponge cake with curd cream

Recipe:

Sponge cake with custard

Recipe:

Sponge cake with butter cream

Recipe:

Sponge cake with protein cream

Recipe:

Sponge cake with sour cream

Recipe:

Sponge cake with chocolate cream

Recipe:

Sponge cake with butter cream

Recipe:

All the cakes will be incredibly tasty, but the best, as for me, is the curd cream. Everyone likes it and is very lightweight.

You will need 800g fat sour cream and 1.5 cups of sugar. The colander must be covered with two layers of gauze and put on top of the fatty sour cream. Put the sour cream laid out in this way in the refrigerator until about the beginning of the evening. This is necessary so that excess whey is separated from the sour cream. Then slightly beat the sour cream and mix with sugar. In general, the sour cream biscuit is ready!

All for an amateur. Someone likes butter creams, sweet, while others prefer light and weightless). I like sour cream and condensed milk. Whisk sour cream with sugar and vanilla. Condensed milk can be mixed with butter, cocoa and whipped a little. Before serving, you can grate chocolate or beautifully garnish with fresh berries. Strawberries are great for this.

And sour cream is suitable for a biscuit. And delicious and natural)

I love buttercream. I take butter, thaw it slightly (I put it out of the refrigerator in advance). Then I beat it, adding condensed milk to it. And I put it in the refrigerator for a short time. I grease the biscuit cakes. I connect them and coat with the same cream on top. I also like the `` Bird's milk '' cream. You can make Bird's milk inside, and smear it with butter cream on top. And for coloring the cream, you can use the juice of carrots, beets.

For a homemade sponge cake, I use sour cream: 1 glass of fatty sour cream + 1 glass of sugar. I mix everything thoroughly until the sugar dissolves as much as possible. Such a cream does not require impregnation of the biscuit, as it turns out to be liquid, and it itself performs the role of impregnation. Such a cake can be stolen from above with chocolate chips, nuts.

The second type of cream is boiled condensed milk + butter. Beat in equal proportions. This cream turns out to be thicker, but you cannot make patterns from a pastry bag. First you need to soak the cakes.

You can make cake cream using whipped cream or just whipped cream. Cream is better to use special vegetable confectionery with sugar. These creams are sold in paper bags:



This cream must be whipped until sharp peaks are formed. With this cream, you can decorate the cake using a pastry bag, plant flowers. Food coloring can be added.

It turns out very tasty cream with mascarpone cheese + condensed milk. You can make a cream with this cheese, add syrup (coffee, berry, etc.) and whipped cream.

I do not really recommend a cream based on butter, because for people with insufficient physical activity (this is, for example, 10 thousand steps a day) this will be harmful. If you eat a little, it tastes good to me. But if it is larger, there may be an unpleasant sensation in the stomach. The custard is quite good, although I prefer the sour cream.

Here is a simple recipe that I have cooked more than once, all you need to do is move them

here are the ingredients.



Place the ingredients in a container, add condensed milk over the butter, and vanillin to taste. Beat the sun with a mixer until you get a fluffy cream, then add a little fried nuts, but do not forget to cut them into small pieces.

Any cream is suitable for a biscuit. I personally like the custard most of all, as well as from the beaten eggs with gelatin (it turns out like bird's milk). In general, for a biscuit, you can use creamy, protein, sour cream, condensed milk and crème brлеlée. It all depends on your culinary preference.

And we love this kind of cream: we take the cream, stir it with sugar, put it in the refrigerator for 20 minutes, beat it with a mixer, add vanillin. Mix eggs with sugar, fill with any juice, a little gelatin, beat in a steam bath until thickened. Combine with whipped cream and when it begins to thicken, spread the biscuit.

12 best biscuit cream recipes

The success of a sponge cake depends not only on how good the sponge cake itself is. An important role is played by the cream for the biscuit cake. It is the filling that will make your cake exquisite, delicate, unique, it is she who will add an accent to the whole biscuit. By the way, you can bake the biscuit cakes yourself (in this case, the cake will turn out to be much tastier), or you can buy ready-made ones. Now I want to tell you what kind of creams I make for a biscuit cake.

Protein cream for sponge cake

Ingredients:

• 10 egg whites
• 2 tbsp. Sahara
• 2 tbsp condensed milk
• 20 gr. gelatin
• 1 tsp vanilla
• 150 ml. water

1. This is one of my favorite creams, it is delicate, delicious and very quick to prepare. You can also change the flavor of the buttercream by combining it with prunes or jam. How to make butter cream and how to make a filling with a unique accent of prunes, I want to tell you.
2. To make the filling for the cake tasty, it is advisable to soak the prunes in the evening. To do this, take a prune, remove the seeds. Use a knife or kitchen scissors to chop the prunes.
3. Pour the chopped pulp with Amaretto liqueur or any other fruit liqueur. If the filling for children's cakes is being prepared, then despite the fact that the alcohol in the cake is not felt at all, it is still better to replace the liquor with sweet syrup or just water.
4. We put the prunes in the refrigerator overnight.
5. The next day, grind the swollen prunes with liqueur in a blender. It is not at all necessary to grind until smooth. The mass may contain small pieces of prunes and in consistency should resemble not very dense jam. If there is not enough liquid, then add a little more liquor or just sweet syrup.
6. Beat the chilled cream separately in a clean bowl. Cream can be whipped either with a mixer, or by hand, using the proven method. Begin to beat at the lowest speed, gradually adding sugar. Beat until a persistent cream is obtained.
7. The ingredients of the filling are whipped cream and prunes are ready. Now the most interesting thing awaits us - we will collect a biscuit cake.
8. Put the first cake on a cake maker or a large dish. Lubricate it with a mass of prunes, and apply 1/3 of the whipped cream on top.
9. We put the second cake, grease it with prunes, and cream on top. We repeat all operations for the third cake.
10. Using a long knife, smooth out the surface of the cream so that the biscuit cake turns out to be even and pretty. Decorate the cake with candied fruits or fresh fruit, sprinkle with grated chocolate on the sides.
11. That's it, our unique sponge cake is ready. We put it in the refrigerator for a couple of hours so that it is a little soaked. It turns out very tasty if you make a sponge cake with cream and raspberry jam. Be sure to try!

Butter cream for biscuit with cocoa

• Ingredients:
• 2 tbsp sugar or powdered sugar
• 500 ml cream 25-30% fat
• 3 tbsp cocoa

1. Simple buttercream and cocoa buttercream is a great combination for any biscuit. These two creams are the same in structure, but different in taste and color, which allows you to play and get different effects.
2. To make a buttercream with cocoa, first add cocoa to the chilled cream. Stir and taste. Due to the fact that now pure cocoa is very rare and mainly cocoa powder with sugar and other additives is sold, the amount of cocoa will need to be adjusted. If the taste of cocoa is weak, then add a little more cocoa until the desired result is obtained.
3. Begin to whip the cream at a slow speed. We use a frame mixer. Add sugar gradually.
4. Beat until you get a fairly thick cream. Cocoa buttercream whips much faster than buttercream, so it's important not to overdo it. The cream, in which pieces of butter began to form and the whey separate, is no longer suitable for the cake.
5. Lubricate the cakes with the finished cream, not forgetting to pre-soak them with sweet syrup or liqueur.
6. We decorate our biscuit with a culinary syringe.

Chocolate icing for biscuit

• Ingredients:
• 150 g dark chocolate
• 150 ml. cream

1. This is the simplest and fastest sponge cake cream you can think of, and most importantly, it is trouble-free, it turns out almost always. By the way, it is also very tasty, it goes well with regular and chocolate biscuits. To make this chocolate crust, all you need to do is have chocolate and cream. If there is no cream, then milk and a piece of butter will perfectly replace them.
2. So, we heat the cream to a boil (100 ml. Milk and 50 g. Butter). No need to boil, just bring to a boil and turn off the heat.
3. While stirring, melt the pieces of chocolate in hot cream. As a result, we get a very beautiful and tasty cream that quickly becomes thick.
4. We grease the layers of the biscuit with this chocolate cream, decorate the cake and hide it in the refrigerator.
5. For more details on how to make chocolate cream (icing), see the step-by-step recipe for chocolate icing.

Condensed milk cake cream

• Ingredients:
• 200 gr. butter
• 200 gr. condensed milk
• 1 bag of vanilla sugar
• 3 tbsp. l. liquor (optional)

1. But this cream from condensed milk is well known to everyone from the distant Soviet times, when cream and chocolate were either a great luxury or a great deficit, but cream from butter and condensed milk is the very thing: quickly, affordable and reliable! It always works, even from margarine, but I do not advise using margarine, otherwise the taste will turn out to be margarine))).
2. So, beat the butter heated to room temperature with a mixer.
3. Without turning off the mixer, gradually pour in the condensed milk.
4. To add a richer flavor to the cake cream, you can add a little liqueur.
5. For more details on how to make a delicious cake cream from condensed milk and butter, see the step-by-step recipe.

• Ingredients:
• 250 g butter
• 1 tbsp. Sahara
• 1 tbsp. milk
• 2 eggs
• vanilla
• cognac

1. A very delicate and tasty cream, it consists of two components: a custard part and an oily part. It is not difficult to prepare, but it requires a consistent implementation of the recipe. Used for biscuits and other cakes, it is the main cream in Kiev cake. We look

• Ingredients:
• 200 gr. butter
• 4 tablespoons icing sugar
• 4 tablespoons condensed milk
• cocoa
• cognac

1. An excellent cream, keeps its shape well, suitable both for filling a biscuit and for leveling the surface of a cake. Also used for cake decorating, it is easy to work with. We look at a step-by-step recipe for chocolate cream.

• Ingredients:
• 130 g milk
• 100 g butter
• 2 yolks
• 50 gr. Sahara
• 50 gr. hazelnuts
• 1 bag of vanilla
• 10 gr. starch

1. Beat milk, egg yolks, sugar, starch and vanilla in a blender until smooth.
2. In a water bath, heat the mixture to almost boiling. At the same time, stir the mixture with a wooden spatula all the time.
3. When the cream thickens, add finely grated hazelnut. Stir and remove from heat. Let the cream cool properly.
4. Beat butter in a blender at maximum speed. Then add cold cream to the butter in portions. Continue whisking until the mixture is smooth.
5. Lubricate the soaked biscuit cakes with hazelnut cream. Instead of hazelnuts, you can put peeled and grated almonds or grated walnuts.

• Ingredients:
• 800 gr. fat sour cream
• 1 tbsp. sugar or powdered sugar

1. For the cream, we take fresh fat sour cream, non-acidic. Begin to beat with a mixer.
2. Gradually add powdered sugar or sugar. Beat until the cream is homogeneous.
3. We smear the cakes with sour cream. Cream is used for biscuits and other cakes, for example, for the Honey cake. We look at a step-by-step recipe for sour cream.

Sponge cake custard

• Ingredients:
• 5 eggs
• 1 cup of sugar
• 1L. milk
• 100 g butter
• 2.5 tbsp. tablespoons of flour
• vanilla

1. The biscuit custard is prepared in the same way as the Napoleon cake cream. Bring the milk to a boil and then turn it off.
2. Beat eggs by hand or in a blender, add sugar and flour.
3. Pour the egg mixture into milk cooled to 80 ° C with a thin stream. Continuously stirring with a wooden spatula, heat the cream until thickened. Boil for a couple of minutes and turn it off.
4. Let the cream cool slightly, then add the vanilla and butter. Beat the cream well with a broom. Lubricate the biscuit cakes with the finished custard. ...

Strawberry sponge cake cream

• Ingredients:
• 200 g strawberries
• 150 g cream 30% fat
• 80 g sugar
• 100 ml milk
• 2 eggs
• 10 g gelatin

1. Thoroughly grind the yolks and some of the sugar, and then pour in warm milk. Stirring constantly, heat the mixture until it thickens.
2. Pour in gelatin diluted in water or milk, cool the egg-milk mixture.
3. Whisk the cream with the remaining sugar, add the egg and milk mixture, and then pounded fresh strawberries or jam.
4. Lubricate biscuit cakes with the resulting strawberry cream, which it is desirable to soak with sweet strawberry juice. We look.

Coffee cream for biscuit

1. The biscuit coffee cream is prepared in the same way as the vanilla cream. The only difference is that during the preparation of the egg-milk mixture, we do not add 100 ml. milk, and 50 ml. In addition, we pour in 50 g of freshly prepared strong natural coffee. Bring the mixture to almost a boil, add gelatin, and then cool. Likewise, add whipped cream to the cooled mixture.

Vanilla sponge cake cream

• Ingredients:
• 200 g cream 30% fat
• 3 tbsp Sahara
• 100 g milk
• 2 yolks
• 10 g gelatin
• vanillin

1. Soak gelatin in cold water or milk.
2. Thoroughly grind the yolks and sugar in an enamel bowl, and then add warm boiled milk.
3. Stirring continuously, heat the mixture to 80 ° C. The mixture cannot be brought to a boil. Combine the egg-milk mixture with gelatin. After the gelatin is completely dissolved, add vanillin, stir thoroughly, and then leave to cool to 25 ° C.
4. Beat the cooled cream with a mixer until a thick fluffy mass is formed.
5. Combine the whipped cream with a chilled egg-milk mixture. Lubricate the biscuit cakes with the finished cream, which we pre-soak with any sweet syrup or liqueur.

P.S. With each of these creams, the biscuit turns out to be delicious in its own way. Which one to choose depends on personal taste and preference.

These dishes are worth trying

Feedback and comments:

Rita 11/15/11
The mixer broke, and it was lazy to whip it with little hands, so I tried to whip the cream with a blender. It turned out creamy butter, well, do not vikidyat, in fact, so I smeared the cakes with them. The cake turned out to be awesome, thanks for the recipe, but you will have to buy a new mixer :)

Masha 05/29/12
You can quickly grind prunes for the filling with a blender. I pour boiling water for half an hour, knock out the bones, and then the pulp with water, zip and you're done.

Evgeniya 11/07/12
When I last bought a cake in a store, I swore that it was the last time I spent money on garbage ... And I kept my word, and when I tried your cakes with different fillings, now you can't lure me into any store. Thanks!

Alyona
Eugene, thank you for your kind words! I also really love biscuits with whipped cream, and every time I come up with something new: either filling with dried apricots, then with pieces of canned pineapple, then inventing an original impregnation of cakes. The main thing is to experiment and not stop there. I wish you good luck and creativity!

Olya 02/28/13
made a sponge cake with cream of cream and cocoa. very tasty and beautiful. Alena, you keep writing that biscuit cakes need to be impregnated. how do you do it and how much is needed for one cake?

Alyona
Olya, thanks for the comment and a good question.
Ideal impregnation for biscuit cakes- fruit liqueur. Usually for three cakes with a total weight of 400-500 gr. I have 100-150 ml. liquor. I really like the biscuits soaked in Amaretto. If there is no liquor at hand, then you can take 60-70 ml. brandy, dilute it with water to make 90-100 ml. and add sugar to taste. And soak the cakes with this cognac syrup.
Any fruit syrup can be prepared for non-alcoholic impregnation. To give the biscuit a coffee taste, the cakes are impregnated with coffee (natural with sugar). An example is Tiramisu cake. It is impossible to say the exact amount of impregnation, it depends on personal taste, the moisture content of the cakes, their weight, etc.

Ekaterina 03/18/13
Please tell me, can you decorate the top of the cake with these creams: make bumpers, flowers? Do the creams keep their shape well?

Alyona
Ekaterina, of the listed creams, the butter cream with or without cocoa keeps its shape more or less well. Custard and other forms do not hold well, mainly used to create a creamy layer between the cakes. To make the cream thicker, you can whip the cream in a blender (here it is important not to allow the moment of oil formation). It turns out a cream lighter than butter, but which fits quite well when using a cooking syringe. The result is visible in my photos.

Valentine 03/25/13
The first time I was preparing butter cream for a biscuit, I was very worried about how it would whirl. Everything turned out great, the guests did not even believe that she had prepared everything herself. Thanks for the good recipes!

Anastasia 10.24.13
Good afternoon. Sorry for the stupid question, I'm just learning ... Tell me please, as I understand it, cream should be thick (like homemade), not liquid?

Alyona
Good afternoon, Anastasia! Cream should be fresh and fatty, fat content not less than 30%, and preferably 35%. Low-fat culinary cream that is simply added to dishes is not suitable for cream. Also, frozen cream or which has already developed sourness are not suitable. I buy cream in the store, I always choose the freshest. Fresh cream is always runny.
P.S. Anastasia, if you are just studying, I would advise you to master simpler creams first, for example, butter cream with condensed milk or custard.

Anastasia 10.24.13
Alena, thank you very much for the detailed answer and advice. Overnight, the biscuit will soak and tomorrow I will make butter cream with condensed milk. Creamy is still scary to do.

Alyona
I'll be glad to know how the cake turned out. As for the buttercream, there is nothing particularly complicated. But still, it is better to first try to prepare the cream in a small amount, so that you can learn. And when you feel all the subtleties, then you can already make a cream for the cake.

Lelya 11/06/13
Biscuit is my weakness) And here there are so many different variants of the cream that my eyes fled. Frankly, I always cook strictly as prescribed, I do not change anything) I still have not enough experience for this. Liked the cream with liqueur and prunes. I will try to create on the weekend! True, does it bother if it turns out too sweet?

Alyona
Lelya, the sweetness is very easy to adjust. It is enough to reduce the amount of sugar. Take 2 tablespoons. sugar instead of 3 tbsp.

Anastasia 11/08/13
Finally, the Internet has started working and I hasten to unsubscribe right away! I decided to please myself with a delicious cake for my birthday)) I was very worried, because I didn't always get a biscuit, and I also wanted to brag in front of my mother-in-law (who bakes the Torah deliciously)! And lo and behold !! the biscuit turned out and soaked perfectly and the butter cream with condensed milk turned out !!! In general, the cake turned out to be great, everyone liked it and I was very pleased! Now I will master new creams according to your recipes! Thank you very much!

Alyona
Anastasia, I am very glad that both the cake and the cream turned out to be great. I am sure that your husband was filled with pride for his wife, who cooks so deliciously. Next time try a cake with whipped cream, it's generally a fairy tale))).

Anastasia 11/08/13
Alena, thank you very much for the advice! I will definitely try!

Victoria 11/25/13
My custard didn't work out and smells strange of proteins.

Shurik 11/25/13
Victoria, an unpleasant smell from proteins can only be if the eggs are stale. It is generally better not to use them, and even more so for a birthday cake.

Alyona
Shurik, about the freshness of the products is a very correct observation. Eggs, especially for cream or baked goods, should always be checked for freshness. The easiest way is to put water in a deep bowl and dip the egg into the water. If the egg is drowned, then it is fresh. If it floats between the bottom and the surface, then it is so-so, if it floated to the surface, then it cannot be used for food.

Lily 10.12.13
It is great when there is such a choice of cream for biscuit cakes, because most of all we love sponge cake with cream and no other. I prepared all the variants of the cream, but I didn’t work out the custard once, now I want to carefully approach the recipe for making just such a cream. It always seems to me light, tasty and pleasant in texture.

Tata 12.12.13
The coffee cream turned out to be really tasty, and the aroma is generally superb.

Oleg 01/03/14
My wife arranged a stomach holiday - she made a biscuit with condensed milk cream. Just like in childhood, thanks!

Alyona
To your health, Oleg. And thanks for the tip)))

Anna 01/12/14
But I have not seen the recipe for sour cream. But this is just a great option for biscuit cream. 500 gr. thick sour cream, you need to take a glass of sugar and beat. Perfectly impregnates biscuit cakes!

Alyona
Anna, thanks, now I have a complete collection)))

Varya 01/15/14
I love biscuit cakes most of all, and such a list of different delicious creams is just the way. The classic cream has somehow already become boring, so I am picking up the recipe for vanilla cream, this is just what I need today. Thank you!

Tonya 04/20/14
Loved the chocolate cream. I made a chocolate filling on the biscuit, and I still had enough to cover the cake on top. The guests all dared, thank you!

Ksenia 06/21/14
I used butter cream for the cake. As it seems to me, for a biscuit, it suits better than everyone else. It turned out very gentle and airy. Simply delicious!

Lydia Mitrofanovna 26.10.14
For biscuit baking, I have already tried to make cream with condensed milk, and custard, and butter. I liked the creamy one the most, especially with cocoa. Now I decided to make a butter cream with nuts. What will come of this and how this taste will suit the biscuit, then I will write.

Alyona
Lydia Mitrofanovna, be sure to write, it is very interesting to know your opinion about this cream.

Lydia Mitrofanovna 28.10.14
I prepared an butter cream with hazelnuts (hazelnuts). The cream turned out to be quite tasty and spicy.

Olga 11/08/14
All recipes are good and correct. But I have 2 meringue cakes cooked by me, 2 high biscuit cakes, cut in half. Delicious but very sweet. I would like the option of a thick, but slightly sweet cream with sourness. If possible, advise options. Thanks! I'm baking this for my golden wedding!

Alyona
Olga, I would still recommend a cream with cream, and to add sourness, use either prunes or jam.
You can see how to make cream with prunes. You can reduce the amount of sugar in the whipped cream.
How to make a biscuit with cream and jam, see Jam you can use any (with sourness).
You can also make a buttercream with cocoa. The characteristic bitterness of cocoa will weaken the sweetness of the cakes. Composition:
butter 100 gr.
cognac 1 tbsp
condensed milk 2 tbsp
icing sugar 40 gr.
Add all the ingredients to the softened butter, beat with a mixer until smooth.
You can make Charlotte custard, only reduce the amount of sugar. There is no detailed description on the site yet, tomorrow I will post it, today I will just cook.
Alternatively, you can try an orange cream like the one in this recipe. But it's still a little dry for a biscuit, so I would add another layer of buttercream or whipped cream.

Lada 11/25/14
There was no cream, so I made sour cream. It turned out quickly and deliciously, thanks for the recipes!

Victoria 12/30/14
Made Strawberry Sponge Cake Cream according to this recipe ... why is it not indicated anywhere that the cream should stand? although the gelatin dissolved completely .. the cream whipped and thickened, but when everything was combined together, a liquid cream turned out .. it does not look like a cream ..... the cream did not keep its shape, it looks like sour cream .... only the cakes ruined everything ...

Alyona
Victoria, don't panic ahead of time. Apply the cream to the cakes and refrigerate the cake. Cakes with creams, which include gelatin, must stand for several hours in the refrigerator for the gelatin to freeze (this is well known to everyone). If you were planning to decorate the cake, then butter creams are made for these purposes. And do not worry about biscuit cakes, they will only be softer from additional impregnation)))

Victoria 12/31/14
thanks a lot!! Happy New Year too !! I did so ... but what to do?)) well, everything seems to be frozen .... we will try !! it will still be delicious .. the composition is good .... I just expected that there would be an air cream .. like in stores ... well, you see there is one chemistry!))

Alyona
Victoria, if you wanted to get fluffy strawberry cream, you should have cooked it with whipped egg whites, like for the Bird's milk cake, with only one addition: season the cream with grated strawberries, strawberry syrup or strawberry jam.

Polina 01/06/15
And I, stupid, used to always buy ready-made cream, I was afraid that it would not work. But as it turns out, there is nothing complicated here. I liked both custard, vanilla and sour cream, I will definitely take note of recipes for myself.

Dasha 11.02.15
I liked the chocolate cream the most, although I tried almost every variation. Especially if the cakes are soaked in liquor, it will be just a bomb. In general, I love chocolate, so I even try to add it as much as possible in the form of chocolate droplets to baked goods. And pour the cake on top with a thick layer of chocolate glaze. Here I am such a chocolate addict)).

Rose 02/27/15
Our whole family just loves homemade cakes, a good selection of recipes for creams. I'll take note of a couple of new ones. Most of all I liked the cream with condensed milk, its delicate and mild creamy taste, and most importantly, it is prepared quickly and easily.

Lana 04/14/15
you will not tell me how to color cream for cakes with natural dyes, beet juice, for example. I squeezed out the juice, added it to the cream, the juice flows down to the bottom.

Alyona
The easiest way is to stain the custard with juice or jam. When the custard is almost ready, add juice or jam to it. To prevent the cream from becoming too liquid, we reduce the amount of milk in it.
Butter and protein creams are much more difficult, since butter and whipped protein practically do not mix with water (juice). To prevent the juice from dripping, you can use gelatin, as in the case of strawberry cream, but this cream looks more like a marshmallow.
The best natural color for cake creams is chocolate or cocoa. In general, to decorate a cake, there is nothing simpler, more beautiful and healthier than nuts, candied fruits, candied or fresh fruit - two minutes and the masterpiece is ready.

Svetlana 07/06/15
In sour cream for biscuit it is written that sour cream is needed fat and non-acidic, I did just that and it turned out butter.))))) Is there a recipe for sweet butter?)))

Alyona
Svetlana, sour cream is usually beaten for a short time, literally a couple of minutes, only for the sugar to dissolve in the sour cream.
If it so happened that you overdid it a little and whipped up the butter (perhaps you were sold the cream), then it's okay. The first thing we do is decant the serum. Sweet butter can be frozen and then used for baking (butter dough, shortcrust pastry) or for making butter cream with condensed milk.

Elena 28.01.16
Alena, hello. Question about vanilla cream. Soak gelatin with milk or water from the specified 100 gr. or is it extra liquid? thanks

Elena 28.01.16
Thank you very much. Alena, I usually make cakes with cream: cream with cottage cheese. I would like to add something new, but what I did not know. I found a very interesting addition to cream at your place. Thanks again.

Hope 06/02/16
Alena, tell me what kind of cream you can use to smooth the sides of the cake? the cake itself is biscuit with strawberries and sour cream, but the cream is liquid, soaked the cakes well, but it is impossible to align their sides ...

Alyona
Hope, in your case, it is best to prepare sour cream with the addition of butter. It turns out to be denser and allows you to align the sides of the cake. How to prepare such a cream is described in detail in the Monastyrskaya Izba cake (remove the whey, add butter, etc.).
Alternatively, you can make a butter cream with condensed milk or a buttercream based on whipped cream. If you know how to whip cream, and you get it quite thick, then this is also a good solution. If you have little experience with cream, then opt for either the first option or butter cream.

Hope 10.06.16
Alena, thank you very much for your help))) I made sour cream with the addition of oil, everything turned out great! You have a very useful and interesting site) Thank you again)

Tell me frankly, can you imagine a holiday without a cake? Unfortunately, our rapid pace of life and constant lack of time are increasingly forcing modern housewives to turn to the services of chefs and purchase ready-made cakes. Undoubtedly, as a rule, every cake made by pastry chefs is another masterpiece of the master. However, you must agree that a cake prepared with love for your family and friends cannot be replaced by any cake, even the most delicious one purchased in a store, and, therefore, baked by the hands of an absolutely stranger.

A sponge cake is well-deservedly popular with those with a sweet tooth. A delicate and airy cake simply melts in your mouth, and its pleasant taste remains in your memory for many years. So, the biscuit cakes are ready. Some people think that it is very important to properly prepare the biscuit cakes. But what the cream will be is not so important anymore. How wrong they are! This is just as important! It is thanks to the cream that the same biscuit cake acquires one or another taste. One cream will perfectly saturate the cakes, with the other - the cake will be drier. It is the cream that will make the cake, both very sweet and not too sweet. What kind of cream to choose to make it taste both original and unique?

Which cream is best for a sponge cake

Of course, first of all, when choosing a recipe for a cream with which the biscuit cake cakes will be layered, you should definitely be guided by the taste and preferences of those people for whom the biscuit cake is baked. So, in one family they prefer to classically layer biscuit cakes with some kind of jam or jam, jelly or condensed milk. You will not surprise others with this, they like to use only butter cream as an interlayer for biscuit cakes, others - custard, fourth - protein, etc.

Recipes for making cake cream with a photo

Getting acquainted with the recipes of the housewives regarding the cream that can be used to interlayer the biscuit cakes, it becomes clear that some of them are simpler, some more complicated. Some can only be handled by experienced confectioners, others can be done even by a novice housewife. There is a recipe, the purchase of ingredients for which it will be inexpensive, while the other set of ingredients is a rather expensive purchase. And you need to prepare for it properly. As a rule, to prepare any kind of cream, you will need a mixer, blender, or at least a whisk, a deep bowl, a teaspoon and a tablespoon, a glass or a measuring cup. Usually, every housewife has this in the kitchen.

The most delicious sour cream

Sour cream will give the biscuit tenderness and lightness. Such a cream has long gained popularity among both sweet tooth and pastry chefs. It is considered not only one of the least high-calorie, but also one of the easiest and fastest to prepare. To prepare sour cream, two ingredients are needed: sour cream and sugar. Usually, sour cream is used, the fat content of which is 15-30%. Confectioners believe that it is better to use powdered sugar instead of sugar, because it will almost halve the time for making sour cream.

So, add 450 g sour cream and 150 g powdered sugar to a large bowl. Beat this product at high speed with a mixer for about 5 minutes. If sugar is used, beat until it is completely dissolved. The cream becomes practically airy. Then it should be placed in the refrigerator for 30 minutes. And only after that the sour cream is considered ready for use. Some confectioners are absolutely sure that the preparation of sour cream has a huge scope for the hostess's imagination, because if you wish, you can slightly change the taste of sour cream by adding vanillin, grated chocolate or cocoa to it.

Light curd cream with strawberries or cherries

Ideal for biscuit cakes and cottage cheese cream, in which strawberries or cherries are added, in general, such a product as cottage cheese goes well with both fruits and berries. It can also be used as an independent dessert.

To prepare it, you will need 200 g of cottage cheese, strawberries or cherries, 1 tsp. vanilla sugar and 3 tbsp. l. ordinary sugar. Pre-washed, peeled from the stalks and cut into large pieces 8 pcs. strawberries and cottage cheese are placed in a blender and beat until smooth. Other housewives prefer to grind cottage cheese and mix it with cream, and then add large pieces of berries. Already finished cream is sent to the refrigerator for 30 minutes.

How to make a cream from condensed milk and butter

A favorite delicacy of many sweet tooths is a sponge cake with condensed milk and butter cream. Each housewife prepares it in her own way, here is one of the recipes.

Beat 600 g of melted butter with a mixer. To it add 1 can of condensed milk, a pinch of vanillin and, if desired, cocoa. Beat the whole mass again well. At first, the mixer is at the lowest speed, gradually increasing it. Actually, that's all. It is recommended to apply this cream to the already cold biscuit cakes, while the cream itself is not sent to the refrigerator beforehand.

Creamy Chocolate Cream

400 g cream 35% fat is poured into a saucepan and heated without bringing them to a boil. Chop 200 g of dark chocolate and add to the cream, stirring constantly. Remove the mass from the heat and continue stirring until the chocolate is completely dissolved.

The mass cooled to room temperature is sent to the refrigerator for 3 hours. Then the mass is whipped with a mixer, so that it becomes thick and fluffy.

Simple banana cream with milk

The biscuit cake with banana cream also tastes good. 120 g of milk is poured into a saucepan and 1 tbsp is added there. Sahara. Mashed potatoes from 1 ripe banana, 10 g of raisins, 1/2 beaten egg, zest of 1 lemon and vanillin are also sent here. Mix everything well. Next, the cream is prepared in a water bath.

Low-fat yoghurt cream with fruit

There is no oil in this cream. 2 tbsp gelatin is soaked in 150 ml of cold water. Separately, in a bowl, mix 350 g of yogurt, 100 g of powdered sugar and vanilla sugar. The swollen gelatin is added to this mass and mixed well. 250 ml of cream is first mixed well with a spoon, and then whipped in a blender.

Sometimes fruit cut into pieces, which are in yogurt, is added to this cream and sent to the refrigerator to freeze.

Protein

They say that this cream requires some skill from the pastry chef. Best of all, it is obtained by those who are good at making ordinary meringues.

An incomplete glass of sugar is mixed with 100 ml of water and put on medium heat and boiled until a rolling ball is sampled. Separate the whites from the yolks from 3 medium eggs and refrigerate the whites. Add a little salt to the cooled proteins and beat with a mixer when the sugar syrup has already been brought to the desired consistency. The foam on the whipped egg whites should be very persistent. Continuing to beat, pour in the finished syrup in a thin stream. Beating is continued until the cream is completely cooled. So that this happens sooner, a bowl of mass is dipped into a saucepan of cold water. The protein cream can be stored in the refrigerator for three days.

Lemon mascarpone cream

Sour lovers can pamper themselves and their loved ones with a biscuit cake with lemon cream from. By replacing lemon with strawberries, you can get a delicate strawberry cream. This cream is distinguished by its unusually light and airy consistency. It goes well with any kind of dough. Biscuit dough is no exception. To prepare 400 g of such a cream, you need to take 250 g of mascarpone cheese, 100 g of powdered sugar, 3 tbsp. l. liqueur, juice of 1/4 lemon, 1/2 bag of vanilla sugar.

At room temperature, add powdered sugar and vanillin to mascarpone cheese and beat until a fluffy foam is achieved. Add lemon juice and beat again. Then add the liquor and mix well using a mixer. The mass is sent to the refrigerator for 30 minutes until it cools completely. After half an hour, the cream is considered ready and can be used as directed.