I will not hide, the biscuit according to this recipe, which I will share today, is my favorite. It turns out to be tall, lush, when cooking it, you do not need to divide the eggs into whites and yolks (as in), and the result is always amazing - fluffy airy cakes that can be used for a cake or eaten just like that, with milk.

Bit by bit, I piled up tips, secrets and secrets of respected confectioners, repeated after them, studied, tested, tried and ... still achieved the desired goal. A fluffy sponge cake for 4 eggs, which always turns out - this is my discovery, which I will share today!

Delicious 4-egg cake sponge cake:

• Chicken eggs (CO) - 4 pcs.
• Granulated sugar - 150 g.
• Wheat flour of the highest grade - 150 g.
• Baking powder - 1 teaspoon with a slide

How to bake:

The biscuit dough kneads very quickly, so immediately turn on the oven to heat up to 180 C.

We break the eggs into a wide bowl, in which the dough will be kneaded. Let me remind you that we will beat both yolks and whites together. But if you have a weak mixer or no mixer at all, do this: first, turn the whites into a fluffy foam with half the amount of granulated sugar according to the recipe, and then beat the yolks with the remaining sugar. Stir in the protein foam at the very end (after adding flour).

So, all four eggs are driven in, turn on the mixer first at low speed, then gradually increase to maximum. Beat until the eggs become fluffy foam - and only then add granulated sugar in a thin stream.

If your hand has not yet been trained to add in a thin stream, and you are afraid that it will break off and all the sugar will be added at once, it is better to take a tablespoon, place a container with sugar next to it and add with a tablespoon.

You do not need to turn off the mixer while adding sugar, since granulated sugar should not settle to the bottom.

Evenly distributed in the egg mass, sugar helps it turn into a thick, light foam. Look at the photo how the egg-sugar mass should lighten.

Now add 1 teaspoon of baking powder to the flour and sift into a bowl of dough. Before sifting, be sure to take a spatula and stir the flour with baking powder. How evenly the baking powder is distributed in the flour will determine whether the biscuit rises evenly in the oven.

You need to be careful with flour - if you add too much of it, the biscuit will be too dense in the finished form.

Add flour in portions, in three approaches. Each time you add flour, stir the ingredients in an upward motion, as if lifting the dough in layers. We do not use a mixer when adding flour, only a spatula or a wooden spoon.

Now pour the dough into a prepared form (you need to grease with a piece of butter and sprinkle with flour, shake off the excess). Tap the table several times to distribute the dough evenly from the middle to the edges. You can twist the shape clockwise with a sharp movement for the same purpose.

My mold has a diameter of 18 cm, the height of the finished biscuit is 6-6.5 cm.

The biscuit is baked in the oven for 30-35 minutes at a temperature of 180 C. As a rule, all ovens differ in their power, so be guided by a ruddy color and a dry wooden stick.

It is very important to preheat the oven! The dough contains a lot of air and, in order to keep it inside, the sides of the sponge cake should begin to bake immediately. If you put the baking dish in a cold oven, air bubbles will have time to escape from the dough, the baked goods will turn out to be low and dense.

The surface of the finished biscuit should spring back when you press it with your finger. If the biscuit "falls through", the hole from the finger is not restored, it means that the biscuit is not ready yet, it needs additional time. The oven must not be opened for the first 25 minutes, otherwise the baked goods will settle.

Cool the finished biscuit in the mold for 10 minutes, then drag it along the walls of the mold (circumscribe a circle) to make the cake easier to separate from the split mold, release the biscuit and turn it upside down onto the wire rack. Thus, if a bump forms on top of the baking, it will smooth out, and all the cakes in the finished cake will be smooth and beautiful.

After complete cooling on the wire rack, the biscuit should be wrapped with cling film and put in the refrigerator for 6-8 hours. Thanks to this tricky trick, the remaining moisture from the biscuit does not come out, but is evenly distributed over the entire surface of the baking, making the biscuit juicier.

Despite cooling in a film, the biscuit according to this recipe turns out to be quite dry (unlike, for example, those that contain oil, such as). To assemble the cake, it is better to soak it with canned peach syrup or sugar syrup (cook the amount you need, based on the proportion of 6 tablespoons of water and 4 tablespoons of sugar).

A sponge cake with a diameter of 18 cm can be easily cut into three cakes (but today I decided to cut into two). Make a layer of your favorite cream, let it soak a little, and - the homemade cake is ready for tea!

In decorating the cake, I used homemade apple marshmallows, which I made myself, as well as marshmallows and pastry sprinkles. The cake turned out to be tender and very tasty.

Pieces of canned peaches are added to the layer of cake between the lush biscuits.

Biscuit crumb goes well with sour cream, butter creams and fruits.

More recently, our site has a YouTube channel. And the first video I decided to shoot was about how to make a fluffy biscuit. I believe that this recipe is the basic one for making many desserts!
If you like watching videos, welcome:

Lush as a cloud, the biscuit will appeal to you and your loved ones! Show what you got with this recipe in the photo (you can attach it to the comment). If you have any questions - be sure to ask without hesitation, I am always happy to answer!

Enjoy your meal!

When adding a photo to Instagram, I ask you to indicate the hashtag #pirogeevo #pirogeevo, so that I can find the results of your efforts and admire them! I will be very pleased!

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

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

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

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

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

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

How to make a sponge cake at home? This question is often asked by those who do not like store-bought desserts, but prefer to bake them on their own. It should be noted that there is nothing complicated about this. Moreover, today there is an incredible number of various recipes, using which you can easily make any delicacy. We will look at just a few proven and simple ways.

Classic homemade sponge cake

Many housewives know this recipe. But if you do not know it, then you can find out about it below.

So, to prepare a delicious and fluffy cake, we need:

• large chicken eggs - 6 pcs.;
• light wheat flour - 2 cups;
• granulated sugar - 2 cups;
• vanillin - add as desired (5 g);
• table soda (it is desirable to extinguish with 6% vinegar) - a dessert spoon;
• fine iodized salt - a pinch;
• vegetable oil - 35 ml (for lubricating the mold).

Dough kneading

If you strictly follow all the requirements for creating such a dessert, you will definitely get a delicious and delicate homemade biscuit cake. The recipe for its preparation involves the use of a large number of eggs. Thanks to this ingredient, you can make a rather fluffy and soft crust. But before that, chicken eggs should be divided into whites and yolks, and then added to the last component and grind everything white. As for the second part of the product, it is recommended to cool it, and then add a pinch of fine iodized salt and beat into a standing strong foam using a mixer or whisk.

After the described steps, both masses should be combined together, add vanillin, slaked baking soda and wheat flour to them. As a result, you should have a liquid and aromatic dough.

Baking process

A sponge cake at home can be baked both in the oven and in such a modern device as a multicooker. We decided to use the first option, since not all housewives have acquired the mentioned device. Thus, you need to take to grease it with oil (preferably vegetable), and then pour out all the previously kneaded dough. Cook the biscuit in a preheated oven at a temperature of 195-200 degrees for at least 55-60 minutes. After the cake rises and is browned, it should be placed on a cutting board lined with baking paper, then cooled completely and cut into 2, 3 or 4 cakes (depending on the thickness of the baked product).

Required ingredients for the cream

Before making a sponge cake at home, you should think about which dessert cream you want to use. After all, the taste and softness of your baked goods will depend on the filling. We suggest using it because it makes the cake more tender and airy. For this we need:

• cream 40% - 300 ml;
• powdered sugar - 1 glass;
• dark or white chocolate - 1.6 tiles;
• fresh garden strawberries - 10-15 pcs. (use as desired).

Making a delicious air cream

To make a sponge cake at home, you should take heavy cream and beat it thoroughly, gradually adding powdered sugar. As a result, you should get a lush and voluminous snow-white mass. In addition, it is recommended to grate a dark one in a separate plate and also wash garden fresh strawberries in cold water, remove the stalks and cut them into not very thin plates.

Dessert forming process

Homemade sponge cake forms very quickly and easily. To do this, take the cut ones, put one of them on the cake bowl and grease it liberally with butter. To give the dessert an unusual taste and beautiful appearance, it is advisable to put fresh strawberries on the filling in an even layer. Next, you need to repeat the procedure so that all the cakes are in the stack. The surface of the formed cake should be lubricated with cream in the same way, and then sprinkled with chocolate chips.

How to serve?

Now you know how to make a sponge cake at home. It should be noted that after the formation of the dessert, it is recommended to place it in the refrigerator, where it is desirable to keep it for at least three hours. Next, the soaked soft cake must be cut into portions and served to guests along with hot tea.

Cooking biscuit using semolina

To make such an unusual but delicious dessert, we need:

• semolina - 160 g;
• large eggs - 4 pcs.;
• granulated sugar - about 200 g;
• vanillin - 7 g;
• fresh butter - 55 g (for greasing the mold);
• table soda (it is recommended to extinguish with 6% vinegar) - a dessert spoon without a slide;
• fresh milk 2.5% fat - 350 ml.

Dough preparation and baking

The eggs should be beaten vigorously with sugar, and then add baking soda and vanillin to them. After mixing all the components together, they should be kept at room temperature for half an hour, and then placed in a split form, greased with butter, and sent to the oven for 15 minutes. After this time, the dishes with the browned biscuit should be removed, and then evenly pour fresh milk on it and put back to bake for a quarter of an hour.

The finished semolina cake should be cooled directly in the mold in cold air. Further, it is recommended to carefully cut it into two parts.

Required ingredients for the filling

Any cream for such a biscuit can be used. We recommend using a filling based on condensed milk, as with it the cake will turn out to be very tasty and aromatic. To do this, you should purchase:

• fresh butter - 180 g;
• uncooked condensed milk - standard can;
• dark chocolate - 1.5 tiles.

Cooking cream

To make such a filling, you should soften the butter, and then beat it strongly with a mixer, gradually pouring in the condensed milk. As a result, you should get a delicious airy cream. You also need to grind dark chocolate on a grater or make icing out of it by adding a couple of spoons of milk.

Shaping a delicious cake

To make the dessert beautiful, you should take a special cake maker and put the semolina cake on it. It needs to be generously greased with condensed cream, and then covered with the second part of the biscuit. Further, on the surface of the cake, it is necessary to apply the filling in the same way, including the sides, and sprinkle it with chocolate chips. If desired, such a cake can be poured over a not very hot icing.

Correct serving of dessert

You know how to make a sponge cake at home. Now I want to tell you how it should be served correctly at the table. To do this, the formed dessert must be kept in the refrigerator for at least 4 hours, and then removed, cut into portions and served on saucers along with tea to the guests. Enjoy your meal!

A fluffy and simple cake sponge cake is the base of many desserts, not just the king of sweet menus - cakes. Any biscuit is prepared in just a matter of minutes, and what is especially remarkable is that it is obtained even by those people who have minimal culinary experience. The cooking time is reduced thanks to one trick, which consists in the following point: in fact, we prepare one tall cake, which we then cut with a thread or knife into two or three cakes.

If you are going to cook a biscuit for a cake according to a classic recipe, then for this you need a minimum set of products. These include: sugar, flour and chicken eggs. Novice culinary specialists are surprised at such a modest set of ingredients, and often, out of inexperience, supplement the list with a baking powder, mistakenly believing that it is he who gives the finished biscuit the vaunted splendor. In fact, the secret to a fluffy sponge cake is hidden in properly beaten eggs. For lovers of chocolate biscuits, it is enough to add a small amount of cocoa powder.

Due to the popularity of the dish, there are many options for making a biscuit for a cake. Today I am sharing just a few of them that are most popular among most hostesses. Additional products are used to prepare the dough: sour cream, milk, cream, condensed milk, etc.

Ready biscuit cakes are coated with cream, and left in the refrigerator for at least a couple of hours so that it is soaked. Before serving, the cake can be garnished with cocoa chocolate icing, whipped cream, or sprinkled with coconut.

Lush classic sponge cake for cake

Here is a classic - this biscuit, despite all the seeming simplicity of cooking, will still require a certain skill from you. If you are cooking for the first time, then do not forget that the flour for such baking must always be sieved so that it is saturated with oxygen.

Ingredients:

• 6 eggs
• 200 g sugar
• 200 g flour

Cooking method:

1. We break the eggs, separating the whites from the yolks.
2. Beat them separately with a mixer.
3. Add sugar to the whipped whites and beat again until it is completely dissolved.
4. Sift the flour and add in small portions to the protein mass.
5. Then add the yolks to the dough and gently mix everything with a spoon or wooden spatula.
6. Cover the baking dish with parchment and spread the dough on it. The form must be completed no more than 2/3 of its height.
7. We send the biscuit to the oven for 35 minutes. Cooking temperature 180 degrees.

Simple chocolate sponge cake for cake

The recipe is as simple as the previous one, only this time lovers of chocolate desserts will be happy with such a biscuit. If you are planning a birthday celebration, then feel free to take a note of the recipe.

Ingredients:

• 4 eggs
• 150 g sugar
• 100 g flour
• 3 tbsp. l. cocoa

Cooking method:

1. The first step is to separate the whites from the yolks.
2. Divide the sugar into two halves, pour one into a container for the proteins, the second for the yolks.
3. Beat each of the masses in turn with a mixer.
4. Separate the third part from the protein mass and add to the yolks in a bowl.
5. Sift the flour together with cocoa and add to the yolks. Knead the dough from the resulting mass, and add the remaining proteins to it. Stir everything well again.
6. We transfer the finished dough to a baking dish, having previously greased it with oil or covered with parchment.
7. In the oven, the biscuit for the cake should be baked at 180 degrees for about 40-45 minutes.
8. Before cutting the cake into pieces, allow the biscuit to cool completely.

Sponge cake on kefir for a cake in a slow cooker

If you have a multicooker on your farm, then you can effortlessly cook a delicious and fluffy biscuit with it. Also, the list of products has been slightly expanded, and this biscuit is prepared using kefir and baking powder.

Ingredients:

• 2 eggs
• 125 ml of kefir
• 60 ml vegetable oil
• 100 g sugar
• 1 tsp baking powder
• 1 pinch of salt
• 140 g flour
• Butter

Cooking method:

1. In a deep container we mix eggs, kefir and vegetable oil.
2. Add sugar, baking powder and salt to the resulting mass.
3. Sift the flour and add it in several stages, without ceasing to stir the mass until it is completely homogeneous.
4. We grease the multivari bowl, as for any baking, with butter.
5. Pour the dough into a bowl, select the baking program and cook the biscuit for 40 minutes.
6. Cool the finished biscuit, then use it as a base for the cake.

Delicate sponge cake for sour cream cake

If you value the tenderness of taste in baking most of all, then you will definitely like such a biscuit. Having smeared the cakes of such a cake with sour cream or condensed milk, you will get a birthday cake that is unsurpassed in taste.

Ingredients:

• 6 eggs
• 1 cup of sugar
• 1 glass of sour cream
• ½ tsp soda
• 2 cups of flour
• 30 g butter

Cooking method:

1. Separate the egg whites from the yolks. Mix the latter with sugar and beat them with a mixer.
2. Beat the whites into a foam.
3. Pour sour cream into the yolks and mix. Then add baking soda, flour and mix one more time.
4. After that, add a third of the proteins and stir until completely homogeneous.
5. Add the remaining proteins, mix again.
6. Grease the baking dish with butter and pour the dough into it.
7. We send it to an oven preheated to 180 degrees for 45 minutes.

Now you know how to make a sponge cake for a cake. Enjoy your meal!

A sponge cake is one of the simplest and most affordable bases for such a dessert. The versatility of the cakes allows you to prepare a wide variety of cakes from them, using a lot of types of not only creams, but also fillings that are added to the dough during its preparation. Finally, I want to give a couple of tips so that your cake biscuit turns out to be great and surprises all guests with its taste, without exception:

• Allow the eggs to cool well in the refrigerator before cooking the biscuit;
• When you prepare a biscuit, be sure to beat the egg whites and yolks separately from each other;
• Do not fill out the form in which you will bake, with dough to the very edges. During cooking, it will rise by about one third of its height;
• Before cutting into cakes, the biscuit must be allowed to cool completely so it will not crumble.

Oh guys ... Hello everyone! I myself do not believe that I am writing this, but I have finally matured to this article ... For many months I have been hatching this idea.: to collect, as they say, to a heap of all the recipes of my favorite (and not only my own) creams, which I use for biscuit cakes.

And so, thanks to your numerous requests and entreaties))), I still decided to flaunt all the ins and outs of their cakes.

Sponge cake cream is a rather relative concept. Of course, the recipes that I will outline below can be used not only in combination with a biscuit, but also in other cakes, cupcakes, tartlets, eclairs and other desserts.

And before proceeding with the recipes, I will tell you something very important that you hardly guessed about. Since many of today's recipes feature cream, here's a secret trick from baking queen Martha Stewart:

If you accidentally whip the cream and see that it has already started to curl, just add a couple of tablespoons of cold liquid cream and stir gently. This will return the cream to the desired state.

So let's get started. There is a lot of material today. I promise it will be interesting.

1. Cream for cake with ricotta

I'll start with the freshest one that I tasted just today.

This is a very delicate cream with a refined, non-challenging taste and vanilla aroma.

Personally, this cream in finished form reminded me very much of mascarpone cheese.

If desired, this cream is combined with fruit or berry puree. Or you can add a handful of chocolate drops.

We will need:

• heavy cream 33-36%, cold - 200 gr.
• ricotta cheese - 400 gr.
• sugar - 3 tablespoons
• vanilla extract - 1.5 tsp ( can be found here )
• fruit / berry puree - 40 gr. (optional)

Preparation:

1. Beat cold cream with a mixer until stable peaks.
   

   Do not whip the cream too hard, or it may curdle when stirring with the ricotta.

2. In a separate bowl, beat the ricotta with sugar and vanilla essence for about 3 minutes to melt the sugar. Add fruit and berry puree if desired and stir.
3. Finally, add the whipped cream and gently stir with a spatula in a folding motion from bottom to top.

2. Cream with mascarpone

Perhaps this cream is the most frequent guest in my house. I use it not only for biscuit cakes, but also for. And - this is generally space!

I change the fruity component of this cream and each time I get a completely new taste and color. But even without extraneous additives, cream with mascarpone superb.

For him we need:

• heavy cream 33-36%, cold - 375 gr.
• mascarpone cheese - 360 gr.
• sugar - 75 gr.
• vanilla extract - 1.5 tsp
• fruit puree (banana, raspberry, strawberry, etc.) - 100 gr. (optional)

Cooking method:

1. Pour the cream into the mixer bowl and put it in the freezer for 15 minutes along with a whisk.
   

   The extra cooling will help us whip the cream much faster.

2. Then add mascarpone, sugar, vanilla essence to the same bowl and beat at first at minimum speed, and then at maximum speed, until stable peaks.
3. At the end, add fruit puree as desired and gently stir it into the cream with a spatula.

Put the cream in the refrigerator before assembling the cake.

3. Cream cheese cream (cream cheese)

Grocery list:

• curd / cream cheese - 200 gr. (like Hochland cremette )
• icing sugar - 70 gr.
• vanilla extract - 1 tsp
• heavy cream 33-36%, cold - 350 gr.

Preparing the cream:

1. Put the cream cheese, icing sugar and vanilla essence into the mixer bowl and beat until smooth.
2. Whisk the cold cream separately until firm peaks.
3. Transfer the whipped cream to a bowl of cream cheese and gently stir with a spatula using folding movements from bottom to top.

Put the cream in the refrigerator before assembling the cake.

4. Chocolate cream with condensed milk

This cream is one of my favorite oil creams. He comes from the Soviet Union. Everyone remembers the Prague cake? Here, it was with this cream that our iconic Soviet cake was prepared.

Let's take for it:

• butter, softened - 250 gr.
• condensed milk - 150 gr.
• water - 50 gr.
• egg yolks - 2 pcs.
• cocoa powder - 12 gr.
• vanilla extract - 1 tsp

Recipe:

1. Bring the butter to room temperature (ideally 20 ° C).
2. While the oil is heating, in a small saucepan, mix the condensed milk with water, then add 2 yolks and mix until smooth.
3. We put the saucepan on low heat and, with continuous stirring with a spoon, bring the mixture to a thick state. The finished syrup should leave a clear mark on the back of the spoon when you slide your finger over it.
   

   Be careful not to bring the mixture to a boil, otherwise the yolks will cook.

4. Pour the finished syrup into a clean dish and cool to room temperature.
5. Beat the soft butter very well with a mixer until fluffy (about 10 minutes).
6. Continuing to beat, add cocoa in three passes until a smooth consistency is obtained.
7. Next, add the cooled syrup one spoon at a time, whisking thoroughly after each serving. Finally, add the vanilla essence.

Do not refrigerate such a cream before use.

5. Cream with boiled condensed milk

Another recipe with our favorite condensed milk, but this time with boiled and with the addition of whipped cream, which makes the cream more airy and light. I really liked this alternative to heavy oil cream.

Grocery list:

• heavy cream 33-36%, cold - 250 gr. ( to order )
• butter, softened - 100 gr.
• boiled condensed milk - 250 gr.

We make the cream as follows:

1. In the mixer bowl, beat the cold cream until stable peaks (I also advise you to cool the bowl and the mixer whisk before whipping).
2. In a separate bowl, beat the soft butter with boiled condensed milk until fluffy (at least 5 minutes).
3. We introduce whipped cream into this mass and gently mix them with a spatula using folding movements from bottom to top until a homogeneous consistency.

If you do not plan to work with the cream right away, then refrigerate it before using it.

6. Butter cream Charlotte

It pairs perfectly with a juicy soaked biscuit. If you prefer buttercreams in biscuits, then this recipe is for you.

Ingredients:

• sugar - 180 gr.
• milk - 120 ml
• egg - 1 pc.
• vanilla extract - 1 tsp

Recipe:

1. Put 100 gr in a saucepan. sugar and milk, mix and put on fire until boiling.
2. Meanwhile, thoroughly grind the egg with the remaining sugar (80 gr.).
3. After the milk has boiled, pour 1/3 of the milk into the egg mixture, stirring with a whisk.
4. Then we return this mixture back to the saucepan and put on low heat.
5. Stirring constantly with a spoon, bring the mixture to thickening (on the back of the spoon there should be a clear mark if you slide your finger).
6. Remove the finished milk syrup from the heat, pour into a clean dish and cool. The cooled syrup should be similar in consistency to condensed milk.
7. Beat the soft butter with a mixer until very fluffy (5-10 minutes) and, continuing to beat, add one spoonful of milk-sugar syrup, carefully beating the butter after each portion of the syrup.
8. At the end, add the vanilla essence and beat a little again.

Charlotte's cream does not need to be cooled before assembling the cake.

7. Curd cream for sponge cake

Cream for lovers of cottage cheese. Personally, I do not particularly read curd cakes. I like the more sophisticated taste of ricotta. But knowing about the tender feelings for cottage cheese of many of you, I publish the following recipe.

If you have wet curd, weigh it in cheesecloth for a few hours.

We need:

• cottage cheese, dry and fatty - 500 gr.
• milk - 100 ml
• icing sugar - 120 gr.
• butter - 10 gr.
• corn starch - 1 tsp
• vanilla extract - 1 tsp

Recipe description:

1. Rub the cottage cheese through a sieve to get rid of the lumps.
2. In a saucepan, mix milk, half powdered sugar (60 gr.) And starch. Add oil and set on low heat.
3. With constant stirring with a whisk, bring the milk to a boil and cook for 2-3 minutes, until the cream thickens well.
4. Cool the resulting cream to room temperature, stirring occasionally with a whisk.
5. In the meantime, puree the cottage cheese with the remaining powdered sugar (60 g) with an immersion or conventional blender until a smooth creamy mass is obtained.
6. We introduce vanilla essence and cooled custard into the curd mass and mix with a spatula until smooth.
7. We put the finished cream in the refrigerator for 20 minutes so that it is infused, after which we proceed to the assembly of the cake.

8. Sour cream

For a sponge cake, we need a thick sour cream that will keep its shape well. Otherwise, the cream will saturate the biscuit and the cake will turn into porridge.

Therefore, for sour cream, we need the fattest sour cream.

Namely, we need:

• fat sour cream, 30% - 500 gr.
• sugar - 200 gr.
• vanilla sugar - 10 gr. (I advise dr. Oetker with natural vanilla )

It is prepared very simply:

1. In the mixer bowl, combine all the ingredients and beat until a fluffy air mass is formed.

Put the cream in the refrigerator before assembling the cake.

9. Yoghurt chocolate cream

This recipe is an accidental invention of mine. But despite this, the cream turned out to be very tasty and unusual. The consistency is approximately like sour cream.

For the recipe, take:

• dark chocolate - 50 gr.
• natural Greek yogurt - 500 gr.
• condensed milk - 200 gr.

If you want a more chocolatey flavor or a firmer cream, double the amount of chocolate.

Cooking process:

1. Break dark chocolate into pieces and melt in a water bath, stirring occasionally. Then we cool to room temperature.
2. In a mixer bowl, combine yogurt with condensed milk and beat with a mixer until creamy.
3. Put 2 tablespoons of yogurt cream in a bowl with cooled chocolate and mix.
4. Transfer the resulting mixture back to the yogurt and gently stir with a spatula using folding movements.
5. Put the finished cream in the refrigerator for 1-2 hours until it solidifies.

10. Strawberry cream with white chocolate

I learned this recipe at pastry courses. Although I can already be wrong - it was a long time ago. But the most important thing is that this cream is very tasty and rather unusual.

For the cream we need:

• butter, softened - 200 gr.
• icing sugar - 200 gr.
• white chocolate - 200 gr.
• strawberries - 100 gr.

Recipe:

1. Cut the strawberries into small pieces, put them in a saucepan and simmer for 15 minutes or until the liquid evaporates. Then remove from heat and cool.
2. Break the white chocolate into pieces and melt in a water bath, stirring occasionally. Then remove from heat and leave to cool.
3. Beat butter with powdered sugar with a mixer until fluffy (5-10 minutes).
4. Add cooled chocolate and stir. Then add the strawberries and mix thoroughly again.

The cream is ready to use.

11. Cream Diplomat

Cream Diplomat is a combination of custard and whipped cream. Especially good in chocolate. But vanilla with fruit or berries is also very good.

Composition:

• milk - 250 ml
• sugar - 60 gr.
• egg yolks - 45 gr. (2 medium)
• corn starch - 30 gr.
• heavy cream, 33-35% - 250 ml
• vanilla extract - ½ tsp
• icing sugar - 1 tablespoon
• dark chocolate - 100 gr. (optional)

Cooking method:

1. First, let's cook the custard. To do this, in a saucepan, bring milk and half the sugar (30 g) to a boil, stirring occasionally.
2. In a separate bowl, grind the egg yolks, the remaining sugar (30 g) and starch with a whisk.
3. As soon as the milk begins to boil, remove from the heat, reduce the heat to a minimum and pour 1/3 of the milk into the yolk mixture with constant stirring.
4. Pour the resulting mixture back into the saucepan with milk, again stirring with a whisk.
5. Return the saucepan to the fire and bring the cream to a boil with constant stirring. A few seconds after the bubbles appear, remove from heat.
6. If you need chocolate cream, then after removing the stewpan from the heat, add finely chopped chocolate and stir until smooth.
7. Pour the custard into a clean dish, cover it tightly with foil and leave it for a few hours or overnight to freeze.
8. Whisk separately very cold cream with vanilla essence until soft peaks. At the end, add 1 tablespoon of powdered sugar and beat a little more until stable peaks.
9. Whisk the completely cooled custard lightly with a whisk and gently stir in the whipped cream with a spatula in folding movements from bottom to top, achieving a uniform consistency.

You can add any fruit or berries you wish to the ready-made Diplomat cream. And the cream is ready to use.

12. Cream of cocoa and milk

Perhaps the simplest and most affordable cream of all.

For him we need:

• flour - 60 gr.
• cocoa powder - 25 gr.
• sugar - 200 gr.
• milk - 600 ml

Preparation:

1. In a saucepan, mix the sifted flour and cocoa, add sugar and stir.
2. We introduce about 1/3 of the milk. Mix with a whisk. Then pour out the remaining milk and mix everything thoroughly again. This is done so that there are no lumps.
3. We put the saucepan over moderate heat and, with constant stirring with a whisk, bring the cream to a boil.
4. When the cream begins to boil and a lot of large bubbles appear, remove the saucepan from the heat and cool, covering it tightly with cling film.

After cooling, the cream is ready to assemble the cake.

13. Protein cream (Italian meringue)

Another economical cream, but in certain combinations it is incomparable. In this recipe, we brew egg whites, so you can not be afraid of any bacteria. Protein cream goes well with sour fillings. For example, you can layer your sponge cake and coat the cake with this cream.

The only difficulty is for this recipe a kitchen thermometer is required ( can be bought here).

We take:

• egg whites - 55 gr. (about 2 pcs.)
• a few drops of lemon juice
• water - 30 ml
• sugar - 170 gr.
• vanilla extract - 1 tsp

Cooking:

1. Put proteins with lemon juice in the mixer bowl.
2. Pour water into a saucepan, add sugar, mix gently with a silicone spatula and put on moderate heat.
3. At the same time, we begin to beat the whites at a high mixer speed (5-10 minutes).
   

   It is important not to overbeat the proteins, otherwise the mass will begin to fall off. After the whites have whipped into a stable fluffy meringue, reduce the mixer speed to medium.

4. When the syrup reaches 120 ° C, remove the saucepan from the heat and slowly pour the syrup into the whites in a thin stream, continuing to work with the mixer at low speed. After pouring in the syrup, beat for another 5 minutes until a glossy fluffy mass.

14. Chocolate cream - ganache

For true connoisseurs of chocolate - the richest chocolate cream.

Grocery list:

• heavy cream, 33-36% - 250 gr
• liquid honey - 40 gr.
• instant coffee in granules or powder - 1 tbsp.
• dark chocolate, 65-70% - 200 gr.
• butter - 75 gr.

Recipe:

1. In a saucepan, combine the cream, honey and instant coffee and bring to a boil over moderate heat.
2. Put finely chopped chocolate and butter in a bowl.
3. Pour the coffee cream into a bowl of chocolate and mix thoroughly with a whisk until a smooth, uniform consistency is obtained.
4. Cover the ganache with cling film and leave to brew for at least 6-8 hours at room temperature.

After that, the ganache is ready to use. You no longer need to stir or whip it.

15. Cream with Oreo cookies

One of my last recipes for a cream with an amazing taste.

Required Ingredients:

• heavy cream - 250 gr.
• mascarpone cheese - 120 gr.
• icing sugar - 50 gr.
• vanilla extract - 1 tsp (optional)
• oreo cookies - 100 gr.

Preparation:

1. Pour heavy cream into the mixer bowl and put in the freezer for a few minutes.
2. Then add mascarpone, icing sugar and vanilla essence here. Beat everything until a lush thick cream, first at low, then at high speed.
3. Grind the cookies in a blender into small crumbs and gently mix with a spatula into the resulting mass.

The cream is stored in the refrigerator until the cake is assembled.

I think that's enough for a start. If you have any wishes, write in the comments. We will supplement.

I will note that recipes nos. 1, 2, 3, 4, 5, as well as 13, 14 and 15 suitable for both filling and leveling biscuit cakes. In other cases, for leveling and finishing, it is better to use whipped cream with a spoonful of powdered sugar.

Oh, and I will also add that almost all of today's recipes are not very sweet and are designed for biscuits soaked in sweet syrup. Please bear this in mind.

Have a nice weekend everyone!

Good luck, love and patience.