Cream for chocolate cakes can be whipped independently or used ready-made, in special cans. If you are preparing a chocolate cake with cream and regular cream, then when whipping it is recommended to add a special thickener, which will allow them to better keep their shape and not fall off on the product for a longer time. To add cream to the dough, it is advisable to preheat it to room temperature.

Cream and Chocolate Decorated Cake Recipes

Cake with chocolate cream filling and peaches

Ingredients:

• For the test: 110 g margarine, 6 eggs, 200 g flour, 1 teaspoon of honey, 2 teaspoons of powdered sugar, 70 g of chocolate, 4 tablespoons of sugar.
• For filling and decoration: 400 g whipped cream, 2 peaches, 100 g chocolate, 2 tablespoons orange liqueur, peach wedge flower.

Cooking method:

Wash peaches, cut in half, remove seeds and cut into slices. Separate the whites from the yolks, beat with powdered sugar into a strong foam.

Thoroughly grind 100 g of margarine with sugar, add yolks and chocolate, honey previously melted in a water bath, mix. Pour in the sifted flour, add proteins, knead to a homogeneous dough. Put it in a mold greased with margarine and put in an oven preheated to 170 ° C for 1 hour.

Cool the finished cake, cut in half lengthwise. Soak one half with liqueur, add half of the whipped cream, smooth, top with peach slices.

Cover with the other half of the crust, grease the cake with the remaining cream, sprinkle with coarse grated chocolate. To decorate a cake with cream and chocolate, you can make a flower from peach slices.

"Nochka" cream and chocolate cake

Ingredients:

For the test: 350 g flour, 300 g sugar, 250 g condensed milk, 250 ml cream, 4 eggs, 3 tablespoons cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon 3% vinegar, 2 teaspoons margarine, 2 teaspoons tablespoons of semolina.

For the cream: 500 g sour cream, 250 g icing sugar, 1 orange, 150 g chopped walnut kernels.

For decoration: 100 g grated.

Cooking method:

To prepare the dough, beat eggs with sugar, add cream, condensed milk, vinegar slaked soda, flour, cocoa and knead the dough. Put the finished dough in a dish greased with margarine and sprinkled with semolina and bake in an oven preheated to 200 ° C for 30 minutes.

To prepare the cream, wash, peel and grate the orange. Beat the cooled sour cream and powdered sugar with a mixer, add the orange and nuts, mix thoroughly.

Cut the cooled cake lengthwise, grease with half of the prepared cream and connect both layers. Coat the creamy chocolate cake prepared according to this recipe with the remaining cream and garnish with grated chocolate.

Homemade chocolate cakes with cream

Chocolate cake with butter cream "Gourmet"

Ingredients:

• For the test: 6 egg yolks, 4 egg whites, 4 tbsp. l. sugar, 2 tsp. vanilla sugar, 2 tbsp. l. flour, 3 tbsp. l. ground walnut kernels, 2 tbsp. l. starch, 2 tsp. grated lemon zest, 1 tsp. baking powder, 2 tsp. cocoa, 1/4 tsp. cinnamon, ground ginger, crushed cardamom, ground cloves and grated nutmeg on the tip of a knife, 1 tbsp. l. margarine.
• For cream and decoration: 300 ml nutmeg wine, 200 ml cream, 1/2 lemon, 1 cinnamon stick, 3 cloves buds, 15 g gelatin, 5 egg yolks, 2 egg whites, 4 tbsp. l. sugar, ground star anise on the tip of a knife, candied cherries and orange slices.

Cooking method:

Grind the yolks with 2 tablespoons of sugar, add vanilla sugar and lemon zest. Beat the whites with the remaining sugar into a strong foam, mix with the yolks. Add sifted flour, starch, baking powder and very gently stir from top to bottom. Divide the mass into 2 parts, mix one part with cocoa, nuts and spices. Place the dark and light dough in the cornets and squeeze out alternating strips on a baking sheet greased with margarine. Bake in a preheated oven for 8-10 minutes, place on a damp towel and cover with a damp cloth.

To prepare the cream, heat the wine, add spices and lemon, cut into thin slices, leave for 15 minutes. Soak gelatin in a little water, grind the yolks with sugar. Heat the wine again, strain, add the yolk mass, mix thoroughly.

Cook in a water bath for 5 minutes, stirring constantly, then add the gelatin, stir and cool. Add whipped whites and cream separately and mix. Cut a circle from the biscuit cake to the size of a split cake mold, finely chop the remains of the cake.

Put the biscuit on the bottom of a split form, put the cream on top, sprinkle with biscuit crumbs. Put the homemade cake in the refrigerator for 8 hours, garnish with candied cherries and orange slices before serving.

Cake with cream and dark chocolate, decorated with peaches and marmalade

Ingredients:

• For the test: 200 g flour, 100 g dark chocolate, 1 tablespoon icing sugar, 2 tablespoons cream, 150 g butter, 200 g sugar, 6 eggs.
• For decoration: 150 g lemon marmalade, 200 g peaches, 1 tablespoon margarine.

Cooking method:

Wash peaches, cut in half, remove seeds. Separate the whites from the yolks, beat until firm. Melt the chocolate in a water bath. Grind the butter with sugar until smooth. Gradually add the yolks and chocolate, icing sugar and cream. Pour in the sifted flour, mix, add proteins. Put the dough in a greased form with margarine, bake in a preheated oven for 1 hour.

Remove the cake from the mold, cool slightly, coat with softened marmalade. Place the peach halves on top of the cream and chocolate cake.

Cake with chocolate and cream "Queen of the night"

Ingredients:

3 eggs, 140 g sugar, 350 g 70% chocolate, 40 g butter, 2 tbsp. l. cocoa powder, 550 g cream, 33% fat, 5 egg yolks.

Cooking method:

Separate the whites from the yolks. Beat the whites into a thick foam, gradually adding 50 g of sugar there. Beat the yolks and add to the whites. Melt chocolate (150 g) with butter, mix with protein mass. Sift the cocoa and add it there. Spread the parchment on a baking sheet, grease with oil and spread the mass on it in an even layer. Bake in the oven for 10-12 minutes at 180 °. Cool it down.

Cream preparation:

Boil 250 g of cream, remove from heat. Whip the yolks with the remaining sugar, add to the cream. Heat, stirring constantly in a water bath, until the mixture no longer flows from the spoon. Add melted chocolate, stir and cool.

Whip the remaining cream and add portions to the cream.

Cut the base into 12 equal triangles, put a thick layer of cream on one triangle, and close it on top with another. Fill the dessert with melted, slightly cooled white chocolate.

Here you can see photos of chocolate cakes with cream prepared according to the recipes presented on this page:

Sachertorte with chocolate and cream

Ingredients:

• 150 g chocolate
• 150 g each sugar
• flour and butter
• 6 eggs
• 2 tbsp. tablespoons of cream
• 4 tbsp. spoons of warm water
• 2-3 tbsp. tablespoons of apricot jam

For fondant:

• 40 g butter
• 200 g icing sugar
• 50 g cocoa powder
• 3 tbsp. spoons of milk

Cooking method:

Melt the chocolate with warm water.

Grind softened butter with sugar.

To the resulting fluffy mass, add melted chocolate (or cocoa) in small portions and 1 egg each, constantly grinding the mixture.

At the end, pour in the cream, add the flour and add the cool whipped egg whites. Mix carefully. Grease the mold well and fill with dough. Bake it for 15-20 minutes.

Let the biscuit stand in the mold for 5-10 minutes.

Then overturn the form, take it out and put it on the wire rack until it cools completely.

Trim the sides of the sponge cake and spread (top and sides) with a thin layer of slightly warmed apricot jam.

To prepare the fondant, dilute the cocoa powder with hot milk.

While rubbing, add butter and powdered sugar. Heat the mixture and pour over the cake.

The top of the cream and chocolate cake can be garnished with whipped cream if desired.

Snow Night Cream and Chocolate Cake

Ingredients:

1 cup flour, 100 g butter, 1 teaspoon soda, 3 eggs, 2.5 cups sugar, 2 tbsp. tablespoons of cocoa powder, 1 tbsp. a spoonful of vegetable oil, 1 glass of cream, 10 g of gelatin, 100 g of grated chocolate.

Cooking method:

Grind softened butter with 2 cups of sugar until white, add whipped yolks. Beat the cooled egg whites separately and combine with the butter mixture. Mix the sifted flour with soda and cocoa powder, pour into the finished mass and knead the dough. Pour the dough into a mold pre-oiled with vegetable oil and place in a heated oven. Bake the product at 190-200 ° C for 35-50 minutes. To prepare the cream, beat the cream with the remaining sugar, add the prepared gelatin solution and mix. Add half of the grated chocolate to the cream and beat again. Cool the baked biscuit and cut horizontally into three layers. Thoroughly coat each of them with cream and combine. Sprinkle the sides of the cake with cooked biscuit crumbs, and gently grease the top with cream. Apply a grid to the cake surface with melted chocolate.

Use a piping bag with a carved pipe to decorate the cream and chocolate cake with cream curls.

Chocolate Frosting & Cream Cake Recipes

"Madame Butterfly" cake with cream and dark chocolate mousse

Ingredients:

• 250 g flour
• 150 g chilled butter
• 100 ml of water
• 1 egg
• 1 teaspoon lemon juice
• 100 g nut butter
• 100 g milk chocolate

For the chocolate mousse:

• 30 ml vanilla liqueur
• 30 ml of wine
• 1/2 teaspoon cinnamon
• zest of 1 orange
• 9 eggs
• 420 g dark chocolate
• 750 ml cream

For the orange mousse:

• 300 g custard
• 300 ml whipped cream
• zest of 1 orange
• For pralines:
• 100 g almonds
• 100 g sugar

Cooking method:

Instant puff pastry: sift flour, put butter, cut into small pieces, and finely chop with a knife. In flour mixed with butter, make a depression, pour salted water into it, add an egg, lemon juice and knead the dough. Roll it out on a baking sheet and bake at up to 200 ° C until tender.

To prepare the praline, put the almonds in a cast iron pan, sprinkle with sugar and heat until melted and the almonds are slightly browned. Pour the resulting mass immediately onto a heated plate (or sheet) greased with vegetable oil and cool.

Break the hardened mixture into pieces and grind in a mortar (or finely grind with a rolling pin).

Place the praline on the bottom of the mold. Stir in baked and chopped puff pastry, hazelnut paste, and melted milk chocolate.

To make an orange mousse, stir the custard with whipped cream and orange zest. Spread the mass on the praline. Put slices of fresh orange, on top - a thin layer of praline.

For the chocolate mousse, bring the vanilla liqueur and wine to a boil. Add cinnamon, zest and pour into eggs, beaten in a water bath. Continue whisking until cooled. Add warm melted chocolate, stir gently. Stir in the whipped cream and stir again.

Place the chocolate mousse in a mold and freeze. Remove the finished product from the mold and glaze with chocolate.

Chocolate cake with whipped cream

Ingredients:

• 6 yolks
• 1 cup sugar
• 2 tbsp. tablespoons of melted butter
• 1 cup flour
• 1 tbsp. a spoonful of flour for butter dough
• 1/4 teaspoon grated lemon zest
• 6 whites, whipped into a cool froth
• 235 g heavy cream
• 1/4 cup sugar
• chocolate glaze

Cooking method:

Grind the yolks with sugar and beat until an airy, fluffy mass is formed.

Add butter, flour and lemon zest. Stir in whipped egg whites.

Pour the resulting dough into a cake mold, having previously greased it and sprinkled with flour.

Bake for 35–40 minutes in an oven preheated to 150 ° C.

When the cake has cooled, cut off the top layer 0.8 cm thick. Make a notch in the remaining cake and fill it with whipped sweetened cream.

Cover with a cut layer and brush with chocolate icing.

Cream cake with chocolate icing

Cake with chocolate cream icing

Ingredients:

• For the test: 150 g butter, 200 g sugar, 5 egg yolks, 7 egg whites, 0.5 teaspoon of cinnamon, 1 bag of vanilla sugar, a pinch of salt, 2 tablespoons of ground wheat crackers, 1 tablespoon of margarine.
• For the cream: 400 ml of cream, 3 tablespoons of powdered sugar, 2 tablespoons of orange juice, 1 tablespoon of orange liqueur.
• For glaze and decoration: 150 g of chocolate, 100 g of ground and 18 halves of walnut kernels, 3 tablespoons of cream, 5 tablespoons of sugar, 3 tablespoons of coconut, melon balls.

Cooking method:

To make a cake with a chocolate cake with cream frosting, whisk the whites with vanilla sugar until they become firm. Grind the yolks with butter, sugar, cinnamon and salt, add proteins and crackers, mix.

Put the resulting dough in a mold greased with margarine, bake the cake in an oven preheated to 180 ° C for 30 minutes, cool, cut lengthwise into 3 parts. Whip cream with powdered sugar, add orange juice and liqueur, mix. Grease the cakes with the resulting cream, sprinkle with nuts and lay on top of each other.

Melt the chocolate in a water bath, add cream, mix. Pour the chocolate and cream frosting over the cake, sprinkle with coconut and garnish with halved nut kernels alternating with melon balls.

Chocolate sponge cake recipe with cream and whipped cream

"Night Fairy" chocolate cake with chocolate and whipped cream

Ingredients:

For the test:

1 cup flour, 100 g butter, 1 teaspoon soda, 3 eggs, 2 cups granulated sugar or powdered sugar, 2 tbsp. tablespoons of cocoa powder, 1 tbsp. a spoonful of vegetable or softened butter.

For the cream:

1 glass of cream, 4 tbsp. tablespoons of granulated sugar, 10 g of gelatin, 100 g of grated chocolate.

Cooking method:

To make a biscuit for a cake with whipped cream and chocolate, you need to grind the softened butter with granulated sugar or powdered sugar, add whipped yolks.

Beat the cooled whites separately and combine them with the previously prepared butter mixture. Mix flour sifted through a sieve with soda and cocoa powder, add to the finished mass and knead the dough. You need to knead it until a homogeneous mass is obtained.

Pour the dough into a mold pre-greased with vegetable or softened butter and place in a heated oven. It is recommended to bake the product at a temperature of 190-200 ° C for 35-50 minutes.

Prepare a cream for a cake with chocolate and whipped cream as follows: whip the cream with sugar, add the gelatin solution prepared in advance and mix the mixture thoroughly. Add half the grated chocolate to the cream and beat thoroughly again.

Cool the baked biscuit and cut horizontally into three layers. Thoroughly coat each of them with cream, sprinkle the sides of the cake with biscuit crumbs prepared in advance, and gently grease the top with cream. Apply a chocolate net to the surface of a sponge cake with whipped cream, use a cornet or a pastry bag with a carved tube to plant a chocolate cream on the border.

Gourmet cake with whipped cream and chocolate

Ingredients:

For the test: 6 egg yolks, 4 egg whites, 4 tablespoons of sugar, 2 teaspoons of vanilla sugar, 2 tablespoons of flour, 3 tablespoons of ground walnut kernels, 2 tablespoons of starch, 2 teaspoons of grated lemon zest, 1 teaspoon of baking powder, 2 teaspoons of cocoa, 1/4 teaspoon of cinnamon, ground ginger, crushed cardamom, ground cloves and grated nutmeg on the tip of a knife, 1 tablespoon of margarine.

For cream and decoration: 300 ml nutmeg wine, 200 ml cream, 1 chocolate bar, 1/2 lemon, 1 cinnamon stick, 3 cloves, 15 g gelatin, 5 egg yolks, 2 egg whites, 4 tablespoons of sugar, ground star anise on the tip of a knife, candied cherries and orange slices.

Cooking method:

To prepare a cake with cream with cream and chocolate, grind the yolks with 2 tablespoons of sugar, add vanilla sugar and lemon zest. Beat the whites with the remaining sugar into a strong foam, mix with the yolks. Add sifted flour, starch, baking powder and very gently stir from top to bottom. Divide the mass into 2 parts, mix one part with cocoa, nuts and spices. Place the dark and light dough in the cornets and squeeze out alternating strips on a baking sheet greased with margarine. Bake in a preheated oven for 8-10 minutes, place on a damp towel and cover with a damp cloth.

To make a cream for a chocolate cake with whipped cream according to this recipe, you need to warm up the wine, add the spices and lemon, cut into thin slices, and leave for 15 minutes. Soak gelatin in a little water, grind the yolks with sugar. Heat the wine again, strain, add the yolk mass, a bar of chocolate melted in a water bath, mix thoroughly. Cook in a water bath for 5 minutes, stirring constantly, then add the gelatin, stir and cool. Add whipped whites and cream separately and mix. Cut a circle from the biscuit cake to the size of a split cake mold, finely chop the remaining cake.

Put the sponge cake on the bottom of a split form, put the cream on top, sprinkle with biscuit crumbs. Put the cake in the refrigerator for 8 hours, garnish with candied cherries and orange slices before serving.

Chocolate cakes with cream and cocoa cream

"Hedgehog" chocolate butter cream cake

Ingredients:

• For the test: 100 g of dark chocolate, 0.5 pack of butter, 5 eggs, 100 g of sugar, 2 tablespoons of starch, 3 tablespoons of flour, 1 teaspoon of baking powder, 1 tablespoon of ground almonds, 1 bag of vanilla sugar, 1 tablespoon of margarine, salt.
• For the cream: 300 ml cream, 100 g sugar, 250 g butter, 1 sachet of vanilla sugar, 1 tablespoon of cocoa powder, 1 teaspoon of grated orange peel.
• For decoration: pear hedgehog.

Cooking method:

Melt the chocolate in a water bath, mix with butter. Separate the yolks from the proteins and grind with sugar. Beat the whites with salt into a strong foam.

Mix sifted flour, starch, baking powder, almonds and vanilla sugar, add whites and yolk-chocolate mass, knead a homogeneous dough. Put in a dish greased with margarine, bake in a preheated oven for 40–45 minutes.

To prepare vanilla cream, bring the cream to a boil, add vanilla sugar, stir, rub through a sieve and cool. Mix half of the resulting mass with softened butter, beat with a mixer. Prepare the remaining chocolate cream: add cocoa, sugar and orange zest.

Cut the sponge cake lengthwise into 3 parts, grease one of them with chocolate cream (set aside part for decoration), the rest with vanilla.

Place the cakes on top of each other so that the crust with chocolate cream is in the middle. Decorate the cake with the remaining chocolate cream and cocoa using a pastry syringe and place a pear decoration in the center.

"Charm" cake with cream and chocolate cream, decorated with pineapple wedges

Ingredients:

For the test:

1 cup flour, 2 tbsp. tablespoons of potato starch, 1 tbsp. a spoonful of vegetable oil, 6 eggs, 1 glass of granulated sugar, 2 tbsp. tablespoons of cocoa powder.

For cream and decoration:

2 cups heavy cream, 1 tbsp. spoon of cocoa, 4 tbsp. tablespoons of granulated sugar, pineapple wedges.

Preparation:

Separate the yolks from the proteins and grind with half the sugar. Beat the whites until a fluffy white mass is obtained by placing the container with them in cold water or on ice, and mix with 1/4 of the sugar.

Mix yolks whipped with sugar with 1/3 of the whipped whites, add flour, potato starch, cocoa powder and pour in the remaining portion of whites. Mix everything thoroughly. Divide the finished dough into three parts, put in greased tins and place in an oven preheated to 180 ° C for 25-30 minutes. Cool the finished cakes, then grease with cream made from whipped cream with sugar and lay on top of each other. Smear the sides of the cake with cream of cream and chocolate, decorate with pineapple slices, coat the top with whipped cream mixed with cocoa and use a pastry bag to make patterns on the borders of the cake. Instead of a piping bag, you can use a small notched cardboard tube made of cardboard.

Cake "Argentina" with chocolate and butter cream

Ingredients:

For the first type test: 300 g of sugar, 150 g of wheat flour, 3 tablespoons of poppy seeds, 10 eggs, 50 g of ground almonds, 50 g of semolina, 50 g of potato starch, 100 g of butter, 1 bag of vanilla sugar, 2 teaspoons of margarine.

For the second type test: 100 g sugar, 100 g wheat flour, 100 g butter, 10 eggs, 50 g rice flour, 50 g ground walnut kernels, 2 tablespoons of lemon juice, 1 bag of vanilla sugar, 1 teaspoon of margarine.

For buttercream: 300 g cream, 300 g sugar, 1 bag of vanilla sugar.

For chocolate cream: 100 g sugar, 100 g butter, 1 tablespoon flour, 100 ml milk, 2 tablespoons cocoa, 1 tablespoon berry syrup.

Cooking method:

To prepare the dough of the first type, break the eggs, separate the whites from the yolks. Beat the whites with a mixer. Grind the yolks with sugar, add softened butter, flour, poppy seeds, almonds, semolina, starch, vanilla sugar, mix. Pour in the proteins and knead the dough.

Put the dough in a mold greased with margarine and bake in an oven preheated to 200 ° C for 30-35 minutes. Cool the product.

To prepare the second type of dough, break the eggs, separate the whites from the yolks. Beat the whites with a mixer. Grind the yolks with sugar, add softened butter, wheat and rice flour, nuts, vanilla sugar, lemon juice, mix. Then put in the egg whites and knead the dough.

Put the dough in a mold greased with margarine and bake in an oven preheated to 200 ° C for 20-25 minutes. Cool the product.

To make butter cream, mix cream with sugar, beat with a mixer and add vanilla sugar.

To prepare the chocolate cream, beat the softened butter with a mixer. Pour sugar into boiling milk and, stirring, cook for 3 minutes, cool, combine with butter, add flour, cocoa and berry syrup. Beat the cream with a mixer.

Grease the cakes with butter, combine. Grease the top and sides of the cake with chocolate cream. Place the chocolate cake with whipped cream and chocolate in a cool place for 2 hours.

Lay the bottom of a detachable mold with a diameter of 22 cm with parchment and pour out the dough. Twist the mold a couple of times so that the dough sticks to the walls.

Place the dough pan in a preheated oven and bake at 170 degrees for 25 minutes. Check the readiness of the biscuit by pressing your finger on the baking surface, if the dent is straightened immediately, the biscuit is ready. Cool the cake pan, placing it upside down on the wire rack.

Bake a dark biscuit using the same principle. I baked it in a mold with a diameter of 26 cm and it turned out to be thinner, so I simply cut it to the size of a mold with a diameter of 22 cm and cut a little from the top. I cut the light biscuit into 2 cakes. Thus, I got 2 light and one dark cake.

To prepare the butter cream in the bowl of the food processor, combine the cooled cream with sugar and beat until firm.

We collect the biscuit cake using the form. Put a light cake on the bottom, soak it with liqueur or syrup.

Next, grease the cake with a layer of jelly or jam. Then grease with butter on top.

We spread the dark cake on top.

We also soak it with liqueur or syrup, then apply a layer of berry jelly or jam.

Lubricate with butter again. Next, lay out the second light crust, soak with liqueur, grease with cream of cream.

Decorate the finished delicious sponge cake with cream of cream with chocolate figurines, chocolate chips and berries. However, everything is at your discretion.

Enjoy your meal!

Elena cake Next, put the mixture 2/3 of the total mass, then put the kiwi circles. Then put in the last soaked cake. Put slices of banana, pineapple and kiwi on it. Cover with the remaining mixture. Top with whipped cream over the whole cake, garnish with fruit and garnish ...You will need: bananas - 5 pcs., Kiwi - 5 pcs., Whipped cream -, Ready biscuit cakes - 3 pcs., Chocolate - 100 g, Sour cream 20% - 450 g, Canned pineapples - 850 g, Granulated sugar - 8 tbsp. spoons

Coconut cake Beat the eggs, combine with coconut, condensed and whole milk, baking powder and flour, mix everything thoroughly. Pour the mixture into a greased pan and bake in the oven at 170 ° C for 30 minutes.You will need: coconut - grated nut pulp - 200 g, condensed milk - 1/2 cup, whole milk - 1/2 cup, egg - 2 pcs., Wheat flour - 1/2 cup, baking powder for dough - 1 tsp. spoon, butter - 1 tbsp. spoon, fresh fruit and whipped cream d ...

Pavlov's meringue cake Prepare a baking tray. Lay it out with baking paper, draw a circle on the paper (outline the shape with a pencil, with a diameter of 20-26 cm). Beat egg whites with a pinch of salt, gradually adding sugar or powdered sugar, until stable peaks. We knead every day thoroughly ...You will need: 3 chilled squirrels (I have 4), a pinch of salt, 175 gr. sugar (I have 160 powdered sugar with vanilla), 300 ml of cream, fruits and berries (I have strawberries, 1 kiwi, canned peaches)

Cake for loved ones Biscuit dough Beat sugar and egg until white foam, then carefully add flour through a sieve and gently knead the dough until smooth. We heat the oven to 200 gr., Put the dough in a baking container, after having greased it, and bake the crust ...You will need: For a biscuit 1 cake, 3 eggs, 1 glass of sugar, 1 glass of flour, For cream, 2 packs of 500 ml 38% whipping cream, powdered sugar, For impregnation, pineapple compote syrup, For a fruit layer, 3 bananas, 4 kiwi, pineapple

Kranchin-Manchin cake Grind biscuits. Break the chocolate into small pieces, put in a refractory or ceramic dish and melt in a water bath. Remove from heat. Pour pieces of biscuit into hot chocolate. Mix thoroughly so that they are completely covered with chocolate. Inside is round ...You will need: 2 biscuits "Nordic with fruit", 2 biscuits "Nordic with lingonberries", 150 g of dark chocolate, 500 g of canned pitted cherries, 0.5 cups of sugar, 3 tbsp. l. starch, 2 tbsp. l. orange juice, 1 tsp. cinnamon, 50 ml cream, 35% fat

Dessert cake Tenderness We bake a biscuit. Beat the yolks with sugar, vanilla sugar, lemon peel white. Add soda. Whisk the whites into a foam. Add to the yolks. Gently add flour. Grease the mold with oil. pour out the dough, bake over low heat for about 30 minutes. Cool down. Leave small ...You will need: Biscuit: 5 large eggs, 1 glass of sugar, 1 glass of flour sifted 2 times, 1 pack of vanilla sugar, zest of a small lemon, soda - 1/3 tsp. quenched with vinegar, oil for greasing the mold, Filling: 1 apple, 1 kiwi, 1 tangerine, 1 banana, choose fruit ...

Fruit-themed cake We start the process by making a biscuit. The biscuit should be fluffy, so whisk the whites into a strong foam. The dough must be cooked just before baking, otherwise it will settle and the biscuit will be too dense. Beat the whites into a foam, gradually adding ...Required: Biscuit: Egg white - 4 pcs., Sugar - 150g, Egg yolk - 6 pcs., Vanilla sugar - 1 dessert spoon, Zest of 1 lemon, Flour - 100g, Starch - 25g, Baking powder - 1 tsp, Filling: Cottage cheese - 500g, Lemon - 2pcs., Sugar - 150g, Gelatin - 18g, Canned apricots ...

Banana sponge cake Cream: Rub the cottage cheese through a sieve, add 200 g of cream, powdered sugar and vanilla sugar to taste. Beat with a mixer. Put the biscuit cake on a dish. Dilute any jam with water and soak the cake with this syrup. Chocolate slurry: Put in a ladle: 1.5 tablespoons ...Required: 3 ready-made dark biscuit cakes, Cottage cheese 2% fat. (or more) 500 g, Cream 33% fat. 200 g, Powdered sugar, Vanilla sugar, Sour cream 20% fat, Sugar, Cocoa powder, Dark chocolate 1.5 bars, Bananas 1.5 kg, Strawberries 200 g, Kiwi 2 pcs., Any ...

Fruit cake with cream Peel and core the apple and pear and cut them into cubes. Peel and dice the bananas and kiwi too. Remove seeds from nectarines, peaches and plums. Grease a thick foil tin with butter. Sprinkle sugar on the sliced \u200b\u200bfruit ...Required: apples, pears, bananas, kiwi, nectarines, peaches, plums, cream, chocolate

Marshmallow cake Cut the marshmallows into plates (from 1 marshmallow you get 4 plates), while lowering the knife in boiling water so as not to stick to the marshmallow. Cut the fruits in the same way. Crush the nuts, but not finely. Beat the cream, and if you want ready-made, it will take 2 bottles. Rub the chocolate. Rub the currants. and cranberries can also be s ...You will need: Marshmallow (white) - 1-1,200kg, Cream 33% -750ml (ready-made), Cranberries in sugar - 200-250g (you can jam), Currants in sugar-200-250g (you can jam), Nuts-1 st. , Chocolate- 1pc, Fresh strawberries -400-500gr, Oranges- 2pc

Currently, cakes with whipped cream are very popular, which conquer the sweet tooth with their airiness and tenderness. Cakes are made different: mixed, puff, sand. Best of all, this dessert is obtained from biscuit cakes. You can add nuts, chocolate, berries, fruits, cocoa to it.

The calorie content of the product averages 360 kcal per 100 g and depends on the fruit content. Consider how to make a sponge cake with whipped cream at home step by step, and photos of cakes will help you create real culinary masterpieces.

Sponge cake with whipped cream and fruit

A festively beautiful version of a delicacy with a spicy fruit flavor.

Ingredients:

On a light biscuit cake:

• 2/3 cup flour;
• 5 eggs;
• 2 large spoons of starch;
• A glass of sugar;
• A teaspoon of baking powder (but you can skip it) and vanilla sugar.

On a dark biscuit cake:

• The composition of the products is the same, only a large spoonful of cocoa and 1/2 cup of flour are added.

For syrup:

• 120 ml of water;
• 130 g granulated sugar;
• A tablespoon of cognac or rum.

For cream, filler and cake decor:

• 100 ml apricot syrup;
• 100 g dark or milk chocolate;
• 500-600 ml of whipping cream (fat content - not less than 35%);
• 1-2 bananas;
• 3-4 large spoons of powdered sugar;
• 400 gram can of canned peaches or apricots
• One kiwi;
• A small spoonful of instant gelatin.

In addition:

• Powdered sugar or sugar for biscuit cakes.

A step-by-step whipped cream cake recipe:

1. For a light crust, combine flour with vanilla sugar, starch, baking powder and sift;
2. Separate the whites from the yolks, grind the last with a fork with 1/2 cup of sugar;
3. We introduce into this mass the previously made flour mixture, stir until smooth;
4. Beat the whites in a separate bowl. At first at a slow pace, then at maximum speed until the moment that if we tilt the bowl, the proteins will not pour out of it;
5. Stir in the remaining sugar in small portions, and do not stop beating. Add the whipped egg whites (third part) to the yolk-flour mixture, stir gently, avoiding circular movements, lifting the dough from top to bottom - layer by layer;
6. We introduce the remaining proteins and mix according to the same scheme;
7. We spread the testes evenly on a baking sheet, which we grease with vegetable oil and cover with parchment;
8. We bake the biscuit for 10 minutes at a temperature of 180 degrees (do not brown the cake too much);
9. We put a clean towel on the table, sprinkle it with sugar or powder (large spoon);
10. We remove the hot semi-finished product from the oven, put it on a towel, carefully remove the parchment and quickly fold it together with a towel. Let it cool for half an hour;
11. A dark biscuit cake is prepared in the same way. Mix flour with starch, baking powder, vanilla sugar, cocoa, then sift. If you add more cocoa than in the recipe, then you need to reduce the amount of flour. We carefully unfold the cooled semi-finished products, remove the napkin, and again roll it up;
12. We divide each semi-finished product across into 3 or 4 identical parts. A roll cut into three parts will make a sponge cake with whipped cream taller, and four rolls will make a product with an average height and a larger diameter;
13. Preparation of impregnation syrup. Pour granulated sugar into a small bowl, add some water, mix. Bring the syrup to a boil (until the sugar dissolves), remove from the flame. Cool to 37 degrees, add cognac or rum, mix everything well.

We are preparing our sweet dish for assembly:

1. Rub the chocolate on a coarse grater or plow it with a wide knife (to decorate the cake, set aside 50 g of chocolate chips);
2. Peel the bananas and cut them into circles;
3. Drain the syrup from the apricots into a separate bowl and cut them into thin slices;
4. Whisk 1/2 part of the cream with 1/2 of the powdered sugar to form a thick cream with whipped cream for the cake;
5. Carefully unfold the light roll, which we soak with syrup, coat with whipped cream and sprinkle with grated chocolate. We do this with all light products;
6. Next, carefully unfold the dark blank, soak it with syrup, grease it with whipped cream and lay the fruit pieces over the surface. Thus, we arrange all dark semi-finished products.

Assembling a culinary masterpiece:

1. Roll the light roll tightly so that the chocolate chips and cream are inside. We wrap it in a neat way with a dark roll;
2. We independently alternate light and dark blanks until we get a "big roll". They must be twisted very tightly, and pieces of fruit should be put in the small voids formed;
3. If necessary, trim the surface of the sweet food and its sides (you can cut off the biscuit excess);
4. We decorate the product. Whip the remaining cream with powdered sugar and coat the sides of the dessert and the entire surface with this composition;
5. We heat the apricot syrup to 75-80 degrees, add the gelatin and stir until it is completely dissolved;
6. We filter through a fine sieve, cool until slightly thickened and viscous;
7. Peel and cut kiwi into thin slices, and also cut canned apricots into thin slices;
8. We lay out the fruits on the surface of the treats. Gently pour them with a small spoon with a mixture of apricot syrup with gelatin;
9. We put the culinary miracle in a cool place to freeze the jelly. Decorate the sides of the product with chocolate chips, and the dessert itself with whipped cream, using a pastry bag with a star nozzle.

Place the finished dessert in the refrigerator for 12 hours for soaking.

Chocolate cake with cherries and whipped cream

Sweet food turns out to be very tasty and airy, it just melts in your mouth.

You will need:

For a biscuit:

• 2 eggs;
• 50 g of creamy spread and cocoa powder;
• 280 ml of milk;
• 260 g flour;
• 300 g sugar;
• 4 large spoons of vegetable oil;
• A large spoonful of 9% vinegar;
• 10 g vanilla sugar;
• 1/2 teaspoon salt
• 1.5 small tablespoons of baking soda.

• 120 g granulated sugar;
• 0.5 l cream (33%);
• 1 g vanillin.

Per layer:

• 50 g of chocolate;
• A pound of fresh or frozen pitted cherries;
• 50 ml of brandy.

For chocolate icing:

• 3 large spoons of cocoa powder and sugar;
• 50 g butter;
• 3 tablespoons of milk or cream, 10-15% fat.

Cooking instructions:

1. Heat the milk, add a creamy spread to it, mix;
2. Pour the mass into a deep bowl, add vegetable oil, stir well;
3. Combine separately sugar, flour, salt, soda, cocoa and vanillin, mix;
4. Split the testicles into a bowl with milk and butter and beat with a whisk;
5. We gradually introduce dry components into liquid components;
6. At the end, add vinegar to the dough, mix thoroughly. The dough mass should become like thick sour cream;
7. Cover the baking sheet with baking paper (diameter 22 cm), place the mass there;
8. We bake the biscuit for 45 minutes at a set temperature of 180 degrees, check the readiness of the product with a wooden skewer, let it cool;
9. Cut the workpiece lengthwise into 3 or 4 parts;
10. How to make whipped cream. Whip cold cream with vanilla and sugar until persistent peaks;
11. Cut the pitted cherry in half (if it is frozen, then defrost it in advance and salt the excess liquid);
12. Putting together our Chocolate Whipped Cream Cake. Put the cut biscuit layer in a baking dish, soak it a little with brandy;
13. Lubricate it with whipped cream and place on top of the cherries, put some more cream on them, rub chocolate chips on top;
14. Cover with another biscuit blank and repeat everything. So we will collect the whole dessert. Saturate the top cake with cognac (but cream and cherries are no longer needed here);
15. Let's put our sweetness in the refrigerator for an hour. Then remove from the mold and grease the top and sides with cream. Again we put in the refrigerator to solidify the creamy base;
16. Mix cocoa and sugar in a saucepan, add cream (milk), heat it, not forgetting to stir, over low heat. In the process, add a creamy spread, stir the frosting until smooth.

Cover the cake with warm chocolate icing and put it back in the refrigerator for two hours.

Video: Recipe for "Tenderness" cake with whipped cream

Natalia 08/17/11
I don't know if it will turn out delicious if you take purchased cakes. Although I liked the idea of \u200b\u200bimpregnating the cakes with liquor. Worth a try.

Alyona
You should definitely try it. You will see for yourself that this cream cake is a real lifesaver, especially in the summer heat, when you least want to turn on the oven)))

Victoria 08/25/11
Alena, I made a cream cake according to your recipe. They ate, no, they ate the cake in a matter of minutes. Thank. Really delicate and delicious cake.

Natalia 10.21.11
I have long wanted to make this cake, I finally did it. The yummy is extraordinary, so delicate and aromatic, just a fairy tale.

Valeria 10/18/12
Alena, can you replace liquor with something else, for example, cognac? Amaretto is expensive. And yet, a few spoons seem not enough to me.

Alyona
Cognac will add bitterness to the cake, and it will smell strongly of alcohol. Better to get an inexpensive fruit liqueur. When Amaretto is not at hand, I soak the cakes with homemade rose liqueur. It turns out even tastier. To soften the taste and slightly lower the degree, the pink liquor can be slightly thinned.
As for the amount of impregnation, it is entirely a matter of taste. The amount is also highly dependent on the dryness of the biscuit. On freshly baked less, on yesterday's slightly dried, naturally more. Sometimes it takes me up to 100 ml to soak the cakes. homemade liquor.

Olga 12/29/13
Recently, fewer housewives prefer to cook cakes themselves, they think that it is easier to buy, but I advise you to cook this dessert. It turns out to be so tender that it melts in your mouth, cooks quickly and disappears from the table in a matter of minutes). Moreover, the ingredients are available to everyone, you can buy at the nearest store.

Fani 01/09/14
Now there are ready-made biscuit cakes on sale, but how can they compare with homemade cakes ...? I usually saturate with some kind of fruit liqueurs, when there is already nothing at all, then with liquid jam or even sugar syrup. If everything is done in moderation, then the cakes will be soft and tasty, the rest will be completed with whipped cream).

Vera 01/22/15
The cake turned out to be really tasty and most importantly, it took literally 15-20 minutes to make it. I made the cakes and cream according to the recipe, and I experimented with the decoration - I poured the cakes with chocolate icing, and decorated them with tangerine slices and walnuts on top. It turned out pretty well too.

Galina 01/17/17
Is it possible to replace cream with sour cream 25%, or cream 20%. Will you make a cream? 2/3 cup of which 130 ml or other volume? I like your recipes very much. Thank.

Alyona
Galina, there are two types of cream. Low-fat cream, which is used for cooking, most often sauces. 20% of the cream is low-fat.
To prepare the cream, you need heavy cream, fat content of at least 30%, I use 35%. In this case, the cream should be fresh and liquid. Cured cream or sour cream is not suitable for cream, they will not churn.
If it is not possible to buy cream of the required fat content, then you can prepare sour cream, while it is better to buy homemade, thick sour cream. In the worst case, in the store (fat content 30% and higher).
I usually use a standard glass, with a volume of 250 ml, 130 g is placed in such a glass. flour, if without a slide. We measure out 2/3 of such a glass.