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

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

The selection contains the simplest recipes for biscuit creams, using which you can quickly create your own original dessert.

General principles of making simple biscuit creams

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

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

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

. Oil creams. Prepared on the basis of butter. It should be with the maximum available fat percentage and high quality. Otherwise, it may delaminate when whisking. Before use, butter must be kept warm for some time in order to soften.

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

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

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

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

Any flavor can be added to simple biscuit creams. It can be vanilla, berries, chocolate, cocoa, crushed citrus peel, nuts. For tinting, you can take berry or vegetable juice, factory food colors.

Simple custard for biscuit with condensed milk

Ingredients:

White chocolate bar - 100 gr.;

A teaspoon of vanilla sugar;

Two tablespoons of regular milk;

180 g butter, preferably 72% butter;

300 gr. whole condensed milk.

Cooking method:

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

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

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

Simple biscuit cream: chocolate ganache recipe

Ingredients:

Cream, at least 22% fat - 400 ml;

Creamy natural, high quality butter - 50 gr .;

450 grams of 96% chocolate.

Cooking method:

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

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

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

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

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

Simple caramel-flavored biscuit cream

Ingredients:

Unrefined sugar - 200 gr.;

150 g frozen homemade cream or butter;

Liquid cream, not less than 22% fat - 300 ml;

Vanilla powder.

Cooking method:

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

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

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

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

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

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

Simple sour cream biscuit cream with butter

Ingredients:

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

Half a glass of sugar;

200 gram pack of high fat oil.

Cooking method:

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

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

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

Simple cream for biscuit on proteins under mastic

Ingredients:

Eight proteins;

A pound of sweet butter;

400 gr. sugar.

Cooking method:

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

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

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

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

Simple Chocolate Biscuit Cream: Cocoa Recipe

Ingredients:

Half a liter of milk;

90 grams of starch;

Two tablespoons of powdered cocoa;

Half a glass of sugar;

Creamy, 72%, butter - 30 gr.;

1 gram of powdered vanilla.

Cooking method:

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

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

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

Simple Mascarpone Cream Biscuit Cream

Ingredients:

Fatty, 33%, cream - 300 ml;

250 g cheese, Mascarpone varieties;

Five tablespoons of sugar (125 grams).

Cooking method:

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

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

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

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

Simple cream for dark cottage cheese biscuit with cherry flavor

Ingredients:

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

Small lemon;

Half a liter of 22% cream;

20 gr. instant (granular) gelatin;

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

Cherry juice - 70 ml;

300 gr. pitted cherries.

Cooking method:

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

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

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

4. Whisk the chilled cream until fluffy.

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

6. Separate three tablespoons of curd mass, mix it with gelatin and, transferring back, mix. Put in the lemon zest, pour out the cherry juice, freshly squeezed citrus juice and interrupt until smooth with a blender. A mixer can be used.

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

8. With a cream containing berries, coat the biscuit cakes, and with those without cherries, coat the sides and top of the dessert.

Tips for Making Simple Biscuit Creams - Helpful Tips

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

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

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

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

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

Which cream is suitable for biscuit

When baking any confection at home, you need to think in advance about the cream base that you will use for impregnation. There are a huge number of methods for preparing this important component of the cake, but only certain ones are suitable for biscuits. These include recipes for biscuit cream based on sour cream, butter, condensed milk, cottage cheese, chocolate, cream, proteins, milk or fruit. All of them in their own way complement the taste of this dessert and have their fans, and how to cook them, see the step-by-step instructions from the photo below.

How to make sponge cake cream

For any recipe for biscuit cream, you will need universal rules that will help you easily get the perfect consistency of impregnation for baking. Try a few of the tips below:

• In order for the cream base to have the correct consistency, strictly follow all the proportions indicated in the instructions.
• If you also want to decorate the cake, use a special recipe for making a biscuit cream for decorating, for example, mastic or almond.
• If you like more juicy cakes, soak all the cakes with any syrup before applying the cream. This can be, for example, a simple jam, diluted with a little water.

Sour cream with fruit

The taste of the sponge cake is wonderfully complemented by sour cream with fruit. In this case, the dessert will turn out to be juicy, very appetizing. Moreover, the fruit can be used both for the dough and for the preparation of the cream itself - this way the taste will turn out to be more intense. The list of ingredients can include peaches, strawberries, cherries, berries, kiwi. It all depends on which fruit your family prefers.

Ingredients:

• 0.3 l sour cream with a fat content of 25%;
• 0.15 kg of cottage cheese, but curd cheese is better (for example, "Almette" or "Mascarpone");
• 0.1 kg of granulated sugar;
• 50 gram glass of milk;
• 1 tbsp. l. gelatin;
• canned peaches.

Cooking algorithm:

1. Pour gelatin into milk, stir, leave to bloom for 15-20 minutes.
2. Heat the resulting mass on a stove over low heat to dissolve the grains.
3. Beat the sour cream with sugar separately, add the cottage cheese.
4. Then add the milk-gelatin mixture, repeat the whipping process.
5. Throw diced fruits into the resulting mass.

Delicious with condensed milk

Many people are very fond of condensed milk and use it as an independent ingredient for impregnating biscuit cakes or cakes. This option also turns out to be very appetizing. Add a few additional ingredients to the recipe, and you will see how much the flavor of your biscuit will change. Cooking the method described below will not take much time and effort from you, so you can use it as a stand-by option for every day.

Components:

• 180 g butter;
• 100 gram white chocolate bar;
• 0.3 kg of condensed milk;
• half a glass of cow's milk;
• 4 tsp vanillin.

Step by step description:

1. Melt 60 g butter and chocolate in a steam bath. When you see the ingredients start to separate from each other, add milk immediately.
2. Stir constantly, keep on the stove for up to 3 minutes. Set aside to cool down (5 minutes).
3. Separately mix the condensed milk with the remaining butter (softened), beat with a blender. Add the creamy chocolate mass, vanilla. Mix everything thoroughly.
4. Let the cream solidify completely by refrigerating it for one hour.

Light curd

For those who prefer a lighter impregnation of the biscuit, curd cream is the ideal option. Its airy consistency will make the cake especially appetizing, and its delicate taste with a minimum amount of sugar will add an unforgettable zest. Arrange a small holiday by treating your beloved man and your children with this dessert. They will be delighted with a delicious sponge cake with a creamy curd base.

Products:

• 0.4 kg of cottage cheese;
• 4 yolks;
• 0.1 kg of sugar;
• 0.2 kg of non-fat cream;
• vanillin;
• one lemon;
• 60 g of nuts.

How to cook:

1. Beat the cottage cheese with a blender or mixer.
2. Then add sugar with nuts, yolks, vanilla. Squeeze out the lemon juice, mix thoroughly.
3. Whip the cream separately, add to the curd mass, stir, refrigerate for a couple of hours.

Learn how to cook with other recipes.

Chocolate

Lovers of classic dessert will appreciate the biscuit with chocolate cream. Its rich taste will be a great addition to any cake. Some people even like to eat the cream as a stand-alone snack, spreading it over sandwiches. Try this recipe to soak the biscuit cakes and make sure you make the right choice. So how to make a chocolate cream base.

Components:

• 0.6 kg of chocolate;
• half a glass of brewed tea;
• orange peel to taste.

Step by step cooking method:

1. Melt the chocolate in a water bath.
2. Brew tea separately, let the drink brew for 15 minutes. Strain, pour gently into the chocolate.
3. Beat the mixture with a mixer or blender, add the zest.
4. Leave the resulting cream in the refrigerator for a couple of hours.

Creamy

Cream is a good way to make a delicate and fluffy cream. Your sponge cake will literally be drowned in a voluminous cloud of sweet mass. Many children are very fond of such creams, so hurry up to please your household with this amazing dessert. The preparation time of this creamy base is a maximum of half an hour, so it can be used as a lifesaver in situations where you are in a hurry.

Ingredients:

• a glass of cream;
• half a glass of powdered sugar;
• 10 g gelatin;
• vanillin;
• 0.1 l of drinking water.

Step by step description:

1. Beat the cream well with a mixer until they acquire a thick foam.
2. Add sugar gradually, without ceasing to beat the mass.
3. Add vanillin at the end.
4. Soak gelatin in water for about 15 minutes. After boiling, so that it completely dissolves, cool slightly.
5. Turn on the mixer, beat the creamy mass, slowly adding gelatin.

Custard

Another option for deliciously nourishing a biscuit is to make custard. This delicious recipe has a delicate melting flavor and a characteristic vanilla aroma. Brush each cake base generously with this creamy base and serve immediately. You will not notice how quickly a cooked dessert with a brewed impregnation will be eaten, it turns out so delicious and just melts in your mouth.

Components:

• 0.5 l of milk;
• 0.2 kg of sugar;
• 4 eggs;
• 50 g flour;
• 1 tsp vanilla sugar.

Step-by-step instruction:

1. Put the milk on the boil.
2. Mash the yolks with sugar, add vanilla, flour, beat with a mixer.
3. Pour in hot milk, mix well.
4. Put the resulting mass on low heat. Cook until thick.
5. Refrigerate the cream.

The easiest one on milk

Having decided to quickly bake a biscuit cake, it is important to immediately decide which cream to choose for it. I would like the preparation of this important component in the dessert also does not take too much time. In this case, use the simplest and fastest recipe for milk cream. You will end up with a delicious cake with an appetizing impregnation. The step-by-step recipe described below will be a great help for any housewife.

What is necessary:

• a couple of eggs;
• 2 tbsp. l. flour;
• 2 tbsp. l. Sahara;
• 250 ml of milk;
• 10 g vanillin;
• 50 g butter.

How to cook:

1. Mash eggs with sugar, beat well with a blender or mixer.
2. Add flour and three tablespoons of chilled milk and repeat the whisking process.
3. Boil the remaining milk, pour into the previously obtained mass.
4. Put everything together in a water bath and, continuously stirring the mixture with a wooden spatula, bring to a boil.
5. Add butter, vanilla, remove from heat, cool completely, refrigerate for a couple of hours.

Banana

To complement a cake or roll with a delicate flavor and aroma, use the excellent Biscuit Banana Cream recipe. This fruit will add extraordinary appetizing to the dessert, nourish it perfectly, add a special zest. You will see how extraordinary and delicious a regular sponge cake can be, thanks to the banana cream. Use it to soak a dessert for any holiday, treat dear guests. Components:

• 0.2 l sour cream;
• two bananas;
• 2 tbsp. l. icing sugar;
• a pack of vanilla sugar.

Cooking algorithm:

1. Beat the sour cream together with the powdered sugar until thick.
2. Chop the bananas in mashed potatoes with a blender.
3. Mix sour cream with mashed potatoes with a mixer.
4. Spread the finished cream on the cake layers.

Fruit and berry

Creamy sponge cake base made with berries or fruits has a special aroma, beautiful colors and original yoghurt taste. You can combine several types of fruits in one texture, and you get a unique recipe for a mouth-watering cream. Do not be afraid to improvise, try new fruit or berry flavors in order to come up with an author's version.

Components:

• 0.2 kg of strawberries;
• 0.2 kg of bananas;
• 300 g cream;
• 3 tbsp. l. Sahara;
• 2.5 tbsp. l. chopped pistachios.

Cooking method:

1. Grind the strawberries with sugar using a blender, throw in the bananas.
2. Mash the banana-strawberry mixture.
3. Add chilled cream, beat the resulting mass with a mixer.
4. At the end, drop the nuts.

Video

There are many more ways to make delicious biscuit cream. To do this, watch the video recipes that you will find below. Thanks to them, you will learn additional ways how to make sour cream and curd cream, and also get acquainted with recipes for a protein, oil and simple cream base. Choose the recipe that suits your tastes and preferences.

Simple recipe

To make a simple, creamy biscuit base, watch the video recipe below. Here you will find some useful tips that will significantly reduce the time to create a cream, as well as learn a couple of important secrets to make the cake soaked, tender and rich. Use this recipe if you don't have much time to prepare complex options.

Sour cream

If you need an alternative sour cream to soak a sponge cake, use another recipe in the video attached below. This additional method will familiarize you with some of the intricacies of preparing this creamy base. Thanks to this, the cake will become juicy, very appetizing and airy, its delicate taste will not leave anyone indifferent.

Buttered charlotte

If you prefer butter creams, explore the Charlotte preparation method. The video recipe attached below will walk you through the classic method of making this creamy base. You can use it not only to grease the cake layers, but also to decorate the top by adding different dyes. Thanks to this recipe, you will get not only a delicious biscuit, but also a very beautiful one.

Protein

Another option to deliciously soak a sponge cake is to use a protein-based cream base. Its preparation does not require any special secrets, the main condition is to use egg whites. How the process of preparing this cream takes place, see the video tutorial that you will find below. Shown here is how to cook it step by step and explain why it is best to use certain foods.

Curd

Biscuits impregnated with curd mass are very popular. Creams prepared on the basis of this product are especially tender, airy and tasty. This is one of the perfect sponge cake impregnations to keep your dessert dry. A cake made with curd cream can serve as an ideal option for a sweet table at any banquet.

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 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.
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 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 broken 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. Sour cream needs to be selected fat, 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 to 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.

Recipes for making cream and other confectionery decorations

cream for sponge cake

20 minutes

290 kcal

5 /5 (1 )

You have baked an airy and fluffy sponge cake and cannot decide how to lubricate it? I offer you a choice of several simple recipes for the most delicious cream for a sponge cake. I hope that among them there is a more suitable option for your taste.

Sponge cake chocolate cream recipe

Bowl, mixer.

List of ingredients

Step by step cooking

1. Remove the oil from the refrigerator, cut into small pieces and leave to soften.
   
   
2. Separate the yolks into a container that can be put on fire.
   
   
3. Pour sugar, vanilla and beat until white, homogeneous consistency.
   
   
4. Continuing to beat, gradually add milk.
   
   
5. Sift the cocoa through a sieve and stir well until smooth.
   
   
6. So that the yolks are not felt in the cream, filter the mass through a sieve.
   
   
7. We put the container on low heat. Bring the mass to the desired thickening, stirring all the time. In order not to boil the yolks, it does not need to be boiled. We get a creamy chocolate-colored mass.
   
   
8. Cover the container with foil to avoid chapping and cool completely.
   
   
9. Beat the soft butter until whitened and smooth.
   
   
10. In several steps, add the chocolate part to the butter.
    
    
11. Add a tablespoon of cognac if desired.
    
    
12. Bring to homogeneity and put in the refrigerator for 40-50 minutes.
    
    

Now we can lubricate our work with cream, for example.

Video recipe for chocolate cream sponge cake

Chocolate cream is quick and easy to prepare. How to do this, see the video recipe.

HOW TO PREPARE DELICIOUS CHOCOLATE CREAM FOR CAKE

Chocolate custard for cakes and also suitable for any other sweet baked goods. A simple classic recipe for chocolate cream.

Cream Chocolate
Ingredients:
6 yolks
150 g sugar
1p van sugar
180 ml milk
15 ml brandy
1-2 tablespoons cocoa
200gr drain oil

1.separate the yolks from the whites
2.Add sugar to the yolks
2.vanillin
3.salt
4.beat the yolks until white
5.Add milk in small portions
6.Add cocoa
7.spill through a sieve so that there are no lumps
8.Coil constantly stirring over low heat until thickened
9.when begins to thicken add cognac
10.Pour over and tighten with foil to completely solidify
11.Whip butter until white foam
12.the butter is whipped, add the cream in small portions
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2016-12-30T07: 00: 00.000Z

Banana cream for sponge cake

• Cooking time: 20 minutes.
• Kitchen utensils and appliances: bowl, mixer.
• Servings: one.

List of ingredients

• 200-250 ml of cream from 33%;
• 2 ripe bananas;
• 150-180 g icing sugar.

Step by step cooking

Video recipe for banana sponge cake cream

A step-by-step video will help you quickly make a simple banana cream.

Gourmand: Banana Cream by Anastasia Danilova

Ingredients:
Banana
Strawberry
Cream 33%
Powdered sugar
Vanillin
Preparation:
Rub a ripe banana with a fork
Whip cream with powdered sugar
Add vanillin
Gently stir the banana puree with the cream
Put the cream in a pastry bag
Decorate with berries and mint leaves

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2015-11-13T01: 28: 53.000Z

Sponge cake curd cream recipe

• Cooking time: 20 minutes.
• Kitchen utensils and appliances: bowl, mixer.
• Servings: one.

List of ingredients

• 250 g of cottage cheese;
• 150 g icing sugar;

• 100-120 ml cream;
• vanilla.

Step by step cooking

I must say right away that you need to take fatty and coarse cottage cheese. And the curd mass in briquettes is best suited.

Video recipe for cottage cheese cream for a biscuit cake

How to choose products and make curd cream, the recipe will tell you in detail on the video.

CURD CREAM / Delicious cream

This is a very delicate, airy buttercream !!

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2017-07-19T11: 34: 09.000Z

Cream for sponge cake from sour cream

• Cooking time: 20 minutes.
• Kitchen utensils and appliances: bowl, mixer.
• Servings: one.

List of ingredients

• 800 g sour cream at least 20%;
• 150-180 g icing sugar.

Step by step cooking

Sour cream options

Important! All additives are put into the already prepared cream base.

• Coffee. Add 1-2 tablespoons of dry instant coffee.
• Banana. Mash one or two ripe bananas with a fork and mix with the cream.
• Lemon or orange. Rub the zest of lemon or orange on a fine grater. Add to the cream along with one spoonful of squeezed juice.
• Raspberry or strawberry. Grind the berries through a sieve and mix the resulting puree with cream.
• Walnut. Dry the nuts in a pan or oven. Grind them into powder with a coffee grinder or blender. Add to the cream.
• Color. Add dry or liquid food coloring to the cream in small portions and bring to uniformity and the desired shade.
• Vanilla. Put vanilla powder on the tip of a knife into the cream or pour one or two teaspoons of the extract.

Video recipe for sour cream for a biscuit cake

Watch the video how to make sour cream without the use of a thickener.

Dense CREAM FOR CAKE A SIMPLE RECIPE 🍰 HOW TO MAKE A CREAM WITHOUT THICKENER

Very thick and fluffy sour cream. A simple recipe for sour cream step by step. How to make sour cream cake cream at home.

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DELICIOUS CREAM FOR CAKE
🍜 Composition:
400 gr. - sour cream 20% fat.
3 tbsp - powdered sugar

HOW TO PREPARE SOUR CREAM
⏰ Cooking time:
Put gauze (bandage) on a sieve in several layers, put sour cream and put in the refrigerator for 2-12 hours. Mix the resulting sour cream with powdered sugar, add milk powder if necessary.

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2017-09-07T19: 35: 32.000Z

There are other recipes that can be made.

Cream for sponge cake with condensed milk

• Cooking time: 20 minutes.
• Kitchen utensils and appliances: bowl, mixer, two pots.
• Servings: one.

List of ingredients

• 300-400 g of butter;
• 2 tbsp starch;
• 1 b. condensed milk;

• 2 eggs;
• 150-180 ml of water.

Step by step cooking

1. Break the eggs into a saucepan or bowl.
   
   
2. We mix sugar with starch. Add them to the eggs and beat with a whisk or mixer until the grains are whitened and dissolve.
   
   
3. We spread the condensed milk from the jar and stir well.
   
   
4. We pour water or milk. Mix again.
   
   
5. Pour water into another saucepan and put on fire. We set our vessel on top. We got a water bath.
   
   
6. Stirring all the time, bring the mass to a state that resembles sour cream.
   
   
7. We move the container from the bath to a bowl of cold water.
   
   
8. Stir with a whisk and cool to room temperature.
   
   

   If you just put and do not mix, then lumps will appear, which will then be difficult to break. If this happens, then you will need to strain the mass through a sieve.

9. Now we introduce the oil. It should be softened. Add butter in small portions to the milk-egg part of the cream and beat all the time.
   
   
10. Everything. We have got a smooth, homogeneous, semi-thick cream.
    
    

You can cook in other ways, which are also on our website.

Video recipe for cream for a biscuit cake with condensed milk

The video recipe will help you easily and simply prepare condensed milk cream for your biscuit cake.

https://youtu.be/ubFpo1XJOGE

Butter cream for biscuit cake

• Cooking time: 20 minutes.
• Kitchen utensils and appliances: bowl, mixer.
• Servings: one.

List of ingredients

Sift half the powdered sugar into the butter through a sieve. This will make the cream softer and more airy.

Stir first with a spatula or spoon. If you immediately start whisking, then the powder will scatter throughout the kitchen.

Beat for about 2-3 minutes.

In the same way, add the second half of the powder and beat for another 2-3 minutes.

Add vanilla extract or dry vanilla. Whisk.

Add room temperature milk in two passes. This will make the cream silky.

The Snow White Butter Cream basic recipe is very easy to prepare. The cream is ideal for spreading cakes, filling and decorating cakes and pastries. Coloring agents and various additives (chocolate, cocoa, berry puree, etc.) can be added to the main base cream.
***************************************************************
Ingredients:
200 g butter (82%)
300 g icing sugar
3 tbsp milk
2 tsp vanilla extract
****************************************************************
Ingredients:
200 g unsalted butter (82%)
300 g of powdered sugar
3 tbsp milk
2 tsp vanilla extract
*****************************************************************
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2017-03-05T14: 00: 03.000Z

You can do it just as quickly. And lemon cake cream will give a pleasant sourness.

If you have your own cream recipes that are suitable for biscuit, share them in the comments. They can be very useful to me and to our site visitors.

- which one to choose, because there are so many of them? And how to do it for sure ?! We will help you choose and teach you how to cook!

Hello everybody! Those who are just starting to make cakes often ask me: “What kind of cream is suitable for this biscuit? What do you recommend? " So, to make it easier for everyone, I decided to create this article, and to describe here, of course, not everything, but many creams that go well with biscuit cakes.

What kind of cream should be in order to "go well" with a biscuit? Based on my experience, I will say: it must be quite stable in order to confidently keep inside. Too liquid cream will flow out under the weight of the cakes, especially if they are heavy, well-soaked, or cooked in natural butter, with chocolate, etc. However, the cream for the layer should not be too dense (as for leveling), otherwise it will be dry and, perhaps not gentle enough. The golden mean is what we need!)

All recipes, as always, have been repeatedly checked by me personally, as well as by the readers of the site. They are guaranteed to work. However, the taste of the creams, of course, is different, and I will try to describe the features of each as objectively as possible, so that you can imagine as clearly as possible what you will get, and make the right choice. After all, to each his own.

So let's go!

Cream Cheese, or Cheese Cream

There are, roughly speaking, two cream cheese: and. For the filling, inside the cake, I recommend using. better for leveling the cake: in general, both of these creams are stable, but stronger in butter.

Today, cream cheese is one of the most beloved creams by both confectioners and their customers. He's really good. He obediently behaves in cakes, goes well with fruits, berries, caramel, condensed milk and any other additives. Quick and easy to prepare. There are a million proportions. It seems that there are as many proportions as there are confectioners) Those that I use are. But you can put in more cream, and also play with the amount of powdered sugar.

If you have never tried cream cheese, then I must warn you: the taste of the cream has a slight salty tint due to the actual cheese from which it is made. Many people really like this taste: salt, as it were, emphasizes the sweetness of everything else, it sounds very piquant) Unusual, surprising, fresh, if you like. But for some it is so unusual that it causes rejection. Therefore, cream cheese has both ardent fans and opponents, those who absolutely do not like it. If you have tried cheesecake, in a cafe or at a party, but real, on cheese, and not on cottage cheese, then the taste of cream cheese will be familiar to you.

As for the cheese. Of course, for the cream cheese, it is not "Russian", not "Poshekhonskiy", not "Yantar" or even "Omichka" cheese that is used, but curd cheese like "Philadelphia". True, this particular brand cannot be found in Russia today, and confectioners take available analogues: Hohland, Violetta, Kremette, Kaymak, etc. This is not processed cheese! This is curd cheese, cream cheese, that is, without additives like dill, tomatoes, etc. Someone does it with ricotta, but, as for me, this is something else, not cream cheese. Yes, curd cheese from different manufacturers differs slightly from each other in consistency, degree of salinity, color and other characteristics, so you may have to try several different cheeses to choose the one that suits you best.

You can also add a few tablespoons of fruit or berry puree, good cocoa powder, melted chocolate, or chocolate chips to a standard cream cheese. You will have a new cream) Do not overdo it: two or three tbsp. l. will be sufficient.

Cream mascarpone

Another wonderful cream, and also based on cheese, however, now - mascarpone. As you know, its taste is delicate, delicate, extremely creamy. This cheese is not salty, but rather, on the contrary, slightly sweetish, closer to neutral. So with him it turns out to be the most delicate and super creamy! I love it very much and can recommend it with a clear conscience. In the cake, the cream behaves well, especially if you collect the cake in a ring and leave it to stabilize overnight. However, I recommend collecting all the cakes only in a ring and be sure to give time to settle, at least a few hours, or better - overnight.

The main rule for preparing this cream is that cheese and cream should be directly from the refrigerator! Otherwise, the cream may exfoliate. In the same way as in the previous case, you can add fruit and berry puree to the cream, the berries themselves or pieces of fruit, various syrups, nuts (better caramelized, they will crunch better), melted chocolate, chocolate chips or cocoa powder. Experiment!

But keep in mind, it is better to slightly boil the mashed potatoes with sugar and cool, and only then add to the cream, so it will be safer and the cream, and with it the cake will acquire a longer shelf life. Raw berries and fruits turn sour inside the cake rather quickly, so if you put them, then keep in mind that the cake will need to be eaten as soon as it is infused, that is, literally in a few hours! Better yet, put canned fruit or boil fresh fruit with sugar for just a few minutes, cool it down and only then use it for the cake.

The proportions and technology of preparation of the cream in pictures -.

Sour cream

Another great cream for your biscuit cakes!

It is very easy to make it, but you need to prepare: there must be sour cream! Only with such sour cream will the cream turn out to be strong, stable and will hold perfectly inside the cake. If you use ordinary sour cream, unweighted, even high fat (in our stores the maximum is 30%), the cream will be liquid and can only be used for cakes with a large number of thin cakes such as or. Such a cream will not stay between biscuit cakes. But on the basis of weighed sour cream, the cream turns out, although delicate, but quite suitable for a biscuit cake. Moreover, you remember: you need to collect the cake in a ring and give it time to infuse in the refrigerator for at least several hours. During this time, the cream will get stronger and will not go anywhere.

Cream Sundae

It was under this name that I once found this cream. This is exactly how I remembered, wrote down, tested and later published here. Out of habit. But in fact, a more accurate name is sour cream and custard. Why am I focusing on this? The fact is that, judging from my blogging experience, not everyone resembles an ice cream sundae (and I do not want your expectations to be deceived), which, of course, does not detract from its other merits. And there are really a lot of them! Thanks to the decent amount of butter, the cream is stable enough both for the filling of the cake and for the outer coating. It can be used both for a multi-layer cake like a honey cake and for a biscuit, suitable for both vanilla cakes and chocolate, combined with any additives. The taste of sour cream is quite palpable, as is the taste of butter, so all products must be of the highest quality! No spreads, margarines or cheap "butter-like" products, no sour cream products, only natural, fresh ingredients. As much as you can find.

A detailed recipe and cooking technology with a photo -.

Charlotte cream

But this cream is already a real oil. But for oil it is very good! Of course, if you use only high-quality products and, first of all, real butter, and not margarine or an incomprehensible product on which butter is written, but in fact it is something creepy with an oil smell.

Charlotte cream is a Soviet heritage, it was used in many confectionery products of those years, for example, in the famous one. But you can, of course, use it for other cakes, those that you come up with yourself.

Why is any butter cream so attractive? It sets very quickly in the refrigerator, and the cake with it turns out to be strong, which is very good for transporting and creating complex structures, so-called 3D cakes. If you noticed, American and Australian pastry chefs almost always use butter cream for the layer of cakes, albeit another, not Charlotte. Firstly, apparently, they are so tasty, and in general - it is so accepted, and secondly, it is really convenient to work with butter cream: the cake is assembled quickly and even without a ring, it does not have to be insisted, there is practically no shrinkage, it was kept in the refrigerator for an hour and can be leveled.

And he has one minus, but significant: not everyone likes this cream, it is still too greasy. And if we talk specifically about Charlotte, and sweet too. However, according to my observations, lovers of that old, Soviet pastry are simply delighted with it!

Tip: be sure to put in the cognac! Just believe it: it will be much tastier and more aromatic.

Butter cream on Swiss merengue

This cream, of course, is more suitable for flattening cakes, but, as I already wrote, if for some reason you want to use butter cream for the filling of the cake, then you can easily take this one. It tastes like butter cream, and that says it all. However, you can add cocoa powder or berry puree to it, it will be more interesting. And yet, do not neglect cognac, the taste of the cream will benefit greatly from this, and the shelf life so you slightly increase.

Chocolate ganache

One of my favorite creams, if, of course, you can call it that, because the word "filling" is more suitable. After all, you can fill anything with ganache: cake, cupcakes, pasta cakes and any other cakes, sweets, etc. Ganache can also be used to level the cake. It's all about the proportions, for each type of product and the chocolate itself, they will be different.

I'm already talking about ganache. Although the article was written a long time ago, I still completely agree with it, the main thing is true. But the proportions - I repeat! - will differ depending on what exactly we are preparing. You can generally invent your own, in which the ganache will completely suit you in taste, texture and behavior. The main thing to remember is that the more cream and less chocolate, the less strong the ganache will be. For leveling, a stronger ganache is needed, for the filling, accordingly, a more tender one is suitable.

For example, to at least be guided by something. Inside the cake, I can recommend 1: 1 for milk chocolate, 1: 1.5 (chocolate-cream) for dark and 1.5: 1 for white. This is for relatively dense fillings. In fact, you can take a lot, but significantly less chocolate! Just whisk well then! Then, rather, it will not be ganache already, but cream stabilized with chocolate, they will be tender with a light chocolate taste. Less strong, of course, but very tasty, as I like to say - like melted ice cream. But it all depends on what else you have in the cake, how sweet and dense your cakes are, etc. Therefore, do not take these words for truth, just experiment!) After all, if you set out to invent your own cake, then you need to be ready to samples and to the fact that you will not immediately find your ideal ratios between the components!

Well, and one more piece of advice, or rather a rule: be sure to let the ganache brew in the refrigerator for several hours. So, by the way, you will see how it will be in the cake. If it's too dense, you can add cream and a little butter (it will add plasticity).

That's it for today!)

I think you can already choose from this list cream for sponge cake that suits you!

Merengi, albeit stable, it seems, I do not recommend using for cake filling. Who does not know, this is just an interesting name, in fact, it is a protein-custard cream well known to us. It is still rather dry to be inside the cake, it is good to use it for decoration.

However, there are many more creams that are great for a sponge cake, and I will definitely talk about them in one of my next articles.

Stay with us!) And delicious creativity to you!