Tell me frankly, can you imagine a holiday without a cake? Unfortunately, our rapid pace of life and a constant lack of time are increasingly forcing modern housewives to turn to culinary services and purchase ready-made cakes. Undoubtedly, as a rule, each cake made by confectioners is another masterpiece of the master. However, you must admit that a cake prepared with love for your near and dear ones will not be able to replace even the most delicious cake purchased in the store, and, therefore, baked by the hands of an absolutely stranger.

Sponge cake enjoys well-deserved popularity among the sweet tooth. A gentle and airy cake just melts in your mouth, and its pleasant taste remains in your memory for many years. So, the biscuit cakes are ready. Some people think that it is very important to make the cake for the biscuit cake. But what kind of cream will be - this is not so important. How wrong they are! This is just as important! It is thanks to the cream that the same biscuit cake acquires one taste or another. One cream perfectly soaks cakes, with another - the cake will be drier. It is the cream that makes the cake, both very sweet and not too sweet. What cream to choose to make its taste both original and unique?

Which cream is best for sponge cake

Of course, first of all, when choosing a cream recipe with which the cake layers of the biscuit cake will be layered, you should definitely focus on the taste and preferences of those people for whom the biscuit cake is baked. So, in one family they prefer to classically lay the biscuit cakes with some jam or jam, jelly or condensed milk. You won’t surprise others with this, they love that only butter cream should be used as a layer for biscuit cakes, still others - custard, fourth - protein, etc.

Recipes for making cream for a cake with a photo

Getting acquainted with the recipes of the hostesses regarding the cream, which can be used to exfoliate the biscuit cakes, it becomes clear that some of them are simpler, some more complicated. Some experienced pastry chefs can handle some, while others can do it even for a novice housewife. There is a recipe, the purchase of ingredients for which it will be inexpensive, while the other set of ingredients is a rather expensive purchase. And you need to prepare for it, as it should. As a rule, to prepare any type of cream, you will need a mixer, a blender, or even a whisk, a deep bowl, a teaspoon and a tablespoon, a glass or a measuring cup. Usually, every housewife has it in the kitchen.

The most delicious sour cream

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

So, in a large bowl, add 450 g of sour cream and 150 g of powdered sugar. At high speed, use a mixer to beat these products for approximately 5 minutes. If sugar is used, beat until it is completely dissolved. The cream becomes almost airy. Then it should be refrigerated for 30 minutes. And only after that the sour cream is considered ready for use. Some confectioners are absolutely sure that cooking sour cream has a huge scope for the hostess's imagination, because if you wish, you can slightly change the taste of sour cream, adding vanilla, grated chocolate or cocoa to it.

Light curd cream with strawberries or cherries

The cottage cheese cream, in which strawberries or cherries are added, is ideally suited to biscuit cakes, in general, such a product as cottage cheese is perfectly combined with both fruits and berries. It can also be used as an independent dessert.

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

How to make cream from condensed milk and butter

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

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

Creamy Chocolate Cream

400 g of cream of 35% fat is poured into a pan and heated, not bringing them to a boil. Grind 200 g of dark chocolate and add to cream, constantly stirring. The mass is removed from the heat and continue to stir until the chocolate is completely dissolved.

Cooled to room temperature   the mass is sent to the refrigerator for 3 hours. Then the mass is whipped with a mixer so that it becomes thick and lush.

Simple banana cream in milk

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

Nonfat yogurt cream with fruits

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

Sometimes, fruits that are found in yogurt are added to this cream, cut into pieces, and sent to the refrigerator to freeze.

Protein

They say that this cream requires some skill from the confectioner. Best of all it turns out at those who are good at cooking ordinary meringue.

An incomplete glass of sugar is mixed with 100 ml of water and put on medium heat and boiled until samples of a rolling ball. Separate the squirrels from the yolks in 3 medium eggs, and put the proteins in the refrigerator. Add a little salt to the chilled proteins and beat with a mixer when sugar syrup has been brought to the desired consistency. Foam on whipped squirrels should be very resistant. Continuing to beat, you should pour the finished syrup in a thin stream. Beating is continued until the cream is completely cooled. To make this happen sooner, lower the bowl with the mass into a pot of cold water. Protein cream can be stored in the refrigerator for three days.

Mascarpone Lemon Cream

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

At room temperature, powdered sugar and vanillin are added to the mascarpone cheese and beat until fluffy foam is reached. Lemon juice is added and whipped again. Then add liquor and mix well using a mixer. The mass is sent to the refrigerator for 30 minutes until completely cooled. After half an hour, the cream is considered ready and can be used for its intended purpose.

Each housewife must always remember that the main ingredient that she must add to her biscuit cake is her love, her soul, her good mood. And then, regardless of the type of cream that she chose in order to lay the biscuit cakes, the cake will surely turn out to be very tasty and everyone will like it without exception.

Video: how to cook custard for biscuit cake

Cooking custard is very simple, in this video this recipe is clearly demonstrated. The list of ingredients, as well as kitchen utensils that will be needed in the cooking process, and of course, the recipe itself is step by step presented.

In this article, I have collected all my favorite recipes for biscuit cake creams. Let my piggy bank be here, which I will look into more than once, if I forget something. I hope you find it useful! Use for health!

1. Charlotte Butter Cream

Delicious and delicate, with a light structure, Charlotte cream is suitable not only for the layer of cake, but also for decoration. The cream is prepared by whipping butter with egg and milk syrup. Take the best oil, without impurities and additives, with a fat content of 82.5%

Amount of ingredients per 250 g of cream:

• Butter - 100 g
• Sugar - 90 g
• Egg yolk - 1 pc.
• Milk - 65 g
• Cognac - 1 tbsp. l

Remove the oil from the refrigerator in advance (1-2 hours before starting cooking). To make it warmer faster, you can use a knife to divide it into pieces 1-2 cm long. The more the surface of the oil comes in contact with air, the faster it will become the right temperature.

First prepare the syrup. Mix milk and yolk, strain through a sieve, add sugar and set on a stove to heat. Boil the syrup over low heat with constant stirring for 7-8 minutes, from the moment of boiling, cook for 1-2 minutes. In appearance, the syrup should resemble condensed milk.

Pour the finished syrup into another dish, cover with a film so that the top does not get airy, and cool.

Put the oil in a large bowl and start whisking at high speed in a lush light mass. During the process, stop a few times and collect the cream with a silicone spatula, which is spread over the walls of the bowl. Add the cooled milk syrup to the butter in small portions (these ingredients should be at the same temperature). The finished cream has the following structure: airy, white, thick, easily falls off the scapula when tapped on the edge of the bowl.

Charlotte cream is most often flavored with strong liquor, cognac, vanilla sugar. Vanilla sugar can be combined with ordinary sugar and added to egg syrup during its preparation, or you can grind it into powder and add to the cream at the very end of whipping.

This cream is not as tasty as Charlotte, but it is prepared so simply that it will help out in difficult times. There are no eggs in it, which means that it is perfectly stored.

• Butter with a fat content of 82% - 150 g
• Powdered Sugar - 70 g
• Condensed milk - 60 g
• Vanilla sugar - 1 sachet (rub into powder) Can be replaced with 1 tsp. vanilla extract
• Cognac (or any other strong alcohol) - 1 tsp.
• Cocoa Powder - 15 g

Remove all food from the refrigerator in advance to keep warm. Add sifted powdered sugar, vanilla sugar, cocoa powder to soft butter and beat vigorously with a mixer for 5-6 minutes (at maximum speed).

Add condensed milk a little, each time carefully stirring. Add cognac or liquor to the finished cream. The finished cream looks shiny uniform mass. Prepare it immediately before use.

3. Cream with mascarpone

Favorite cream that I often use. It is suitable for both sponge cakes and cupcakes. Eclairs with mascarpone - delicious pastries for tea.

In this recipe, you can change the fruit component, while receiving each time new shades of taste and color. But even without extraneous ingredients, the cream with mascarpone is very good.

• Cold fat cream (33-36%) - 375 g
• Mascarpone - 360 g
• Sugar - 75 g
• Vanilla extract - 1.5 tsp.
• Fruit puree (from raspberries, banana, strawberries, etc.) - 100 g

Cool the cream: put them in a bowl and put in the freezer. Cold cream will beat much faster. Then combine sugar, mascarpone, vanilla extract and beat at low speed, and then go to maximum. Get steady peaks.

At the end of cooking, add the fruit puree and gently mix it into the cream with a spatula. Store in the refrigerator until the cake is assembled.

4. Protein cream

Usually nothing is layered with such a cream, since it is very delicate, but for coating and decoration it is very suitable. In order for protein jewelry to hold firmly in shape, it is customary to color them: bake in the oven for a couple of minutes at high temperature, while the cream is covered with a delicious golden brown crust.

• Protein of one egg - 1 pc.
• Sugar - 60 g
• Vanilla Sugar - 1/2 sachet

Beat the whites in a dense foam, add sugar and vanilla sugar and whisk again vigorously until a dense, white, shiny mass is formed. Such a cream should be used immediately, otherwise it will settle.

5. Curd cream

This cream is made from cottage cheese and regular cream and is very similar to the filling in cottage cheese rings from custard dough.

• Cottage cheese - 185 g
• Butter - 70 g
• Powdered Sugar - 50 g
• Condensed milk - 15 g
• Vanilla sugar - 1/2 sachet (you need to grind into powder)
• Cognac (or other aromatic strong alcohol) - 1 tbsp. l

Beat butter with powdered sugar and vanilla sugar until light, add condensed milk and beat again. Add cognac at the end of the process.

Wipe the cottage cheese through a sieve to make it airy. Combine with cream.

6. Cream "Sundae"

7. Custard cream for biscuit cake

About the usual version of the cream (where sour cream is mixed with sugar) I will not write, it is too simple and is known to everyone. I’ll tell you about a new method of sour cream, in which flour, egg, sour cream are brewed in a water bath.

• Sour cream 20% - 300 g
• Eggs - 1 pc.
• Flour - 2 tbsp. l
• Sugar - 120 g
• Vanilla extract - 1 tsp.
• Butter - 250 ml

Mix the egg, sour cream, vanilla, sugar and flour, place in a water bath and cook until thick, cool completely. Whip the butter at room temperature and, with constant stirring, add to the cooled cream.

The cream is great for layering shortcakes, as it is sufficiently “wet” and additional impregnation with biscuit syrup is not required.

8. Cream Cheese

Great for as well as other cakes and pastries. It keeps its shape well, therefore it is used not only in the layer, but also for decoration of cakes and pastries.

• Curd cheese - 340 g
• Butter - 115 g
• Powdered Sugar - 100 g
• Vanilla extract - 2 tsp.

Preparing the cream is very simple, no special skills are needed. First, beat the butter (115 g) with icing sugar (100 g) at high speed, and then add the cream cheese and beat again with a mixer.

The oil should have room temperature, be softened and beat well. Cream cheese, in contrast, should be very cold, fresh from the refrigerator.

9. Chocolate ganache

The cream is a mixture of butter and cream in various proportions, you can also add a little fruit puree for aromatization and taste.

• Dark chocolate (70%) - 100 gr.
• Cream (33%) - 50 ml.
• Oil - 10-15 gr.

The butter in this cream is added more for shine than for structure, so its amount is small.

The cream is prepared very simply: add the chocolate, broken into small pieces, into the hot cream, mix. At the end of cooking, put a piece of oil.

It is important to remember the following proportions for milk, white and dark chocolate:

White ganache: 2 parts chocolate, 1 part cream (33%), 10% butter

Dark ganache: 1 part chocolate, 1 part cream (33%), 10% butter

Milk ganache: 3 parts chocolate, 2 parts cream (33%), 10% butter.

Knowing these proportions, you can always prepare a delicious cream for the cake, as well as the filling for, and, of course, macaroons.

10. Cream of condensed milk and butter

• Soft butter - 200 g
• Condensed milk of good quality (in cans) - 200 g
• Vanilla extract - 1 tsp (optional). Strong aromatic alcohol can be used.

An important point is to warm the butter to the desired temperature, its ideal consistency will be at 20 ° C. It feels a little cooler than room temperature.

Beat warm oil with a mixer in a light lush mass. Then add the condensed milk in small portions, whipping each time. Cool the finished cream in the refrigerator.

In Pirogeevo there is a variant of this cream

Chocolate cream is suitable for any cake coating. Curd, sour cream, condensed milk, milk, cream cheese for cake, cream, mascarpone, various types of chocolate, butter of any fat content, carob or cocoa are just the minimum list of products that can be used to create a filler.

A mass of chocolate with cream or butter is more oily and suitable for those who do not monitor the calorie content. A leaner filling option involves the use of skim milk, starch and carob.

Below are the most successful ways to create a cream. Each hostess will be able to choose for herself an ideal recipe for a fragrant and tasty treat that suits her taste.

Chocolate cream with cream

This cream has a soft, smooth texture and is suitable both as a filling and to cover the top of the cake. Using more or less liquid, the ganache for the cake acquires the desired density and density.

Ingredients:

• cream 35% (110 grams);
• dark chocolate (100 grams);
• butter (35 grams);
• powdered sugar (2 tbsp).

Cooking:

1. Pour the required amount of cream into the stewpan and pour the powdered sugar. We combine the products and heat the mixture until it boils.
2. Add the pieces of chocolate to the hot mass and leave for 2-3 minutes (without mixing the ingredients).
3. After the sweet tile has melted, we begin to mix the components until the workpiece acquires a uniform color. We introduce butter into the warm mass, once again we combine the products for the cream. This mixture can also be used under mastic. Its surface is very smooth. We use a special spatula to level the surface.

Mascarpone Cream

Such a cream with mascarpone is incredibly gentle, light and refined. It is well suited as a filler for sour cream and biscuit cakes. In order for the baking to keep its shape well, it is recommended to add gelatin or agar-agar to the filler.

Ingredients:

• mascarpone (200 grams);
• chocolate (100 grams);
• powdered sugar (2 tbsp)
• agar-agar (8-10 grams);
• water (50-60 ml);
• cream 35% (100 ml).

Cooking:

1. Pour agar with water. We are waiting for 30-40 minutes.
2. Pour the cream into the pan, add the icing sugar. We are waiting for the workpiece to boil. Add prepared agar. We combine the ingredients and begin to stir the mass until it acquires a thick and uniform texture.
3. Add the mascarpone to the slightly cooled mass. Using a culinary whisk, mix the products. The last step is to add the chocolate melted in the water bath.
4. We use cream with mascarpone for the cake immediately, since the mass on the agar quickly begins to harden. To create a cake, it is recommended to choose a detachable shape. So it will be easier for you to extract the delicacy after it is completely prepared. A leaner version of this dessert involves the presence of skim milk instead of cream and curd instead of mascarpone.

Cocoa Cream

A good recipe, thanks to which you can create a chocolate cream for cocoa cake from budget and simple products.

Ingredients:

• milk (500 ml);
• cocoa (2 tablespoons);
• butter (30 grams);
• sugar (3 tablespoons);
• starch (3 tablespoons);
• vanillin (pinch).

Cooking:

1. Pour 300 ml of fresh fatty milk into the stewpan and heat it.
2. We introduce granulated sugar, cocoa and butter into the pan. If we are preparing a lean version of the recipe, then we take skim milk, exclude butter from the ingredients, and replace cocoa with carob. Using a broom, we make the liquid billet homogeneous and bring it to a boil.
3. Continuing to work with a whisk, we prepare the sweet mass for another 2-3 minutes. Remove the stewpan from the stove, pour the remaining milk into the bowl and add the starch. Mix the ingredients thoroughly and put into a hot mass.
4. Now heat the cream again until it becomes thick and dense. We use chocolate cream for biscuit cake, as well as a filler for other cakes.

Chocolate cream with liquor

This recipe is suitable for creating “adult” desserts. The cake based on it will turn out bright and tasty, with a rich chocolate aroma. For him, we can take your favorite cake recipe, with any composition of ingredients.

Ingredients:

• chocolate (500 grams);
• liquor (1 tablespoon).

Cooking:

1. Break chocolate bars into random pieces and heat in a water bath until the mass is soft.
2. Put the oil chopped into segments in a bowl with the workpiece. With a mixer, we begin to whip the ingredients.
3. The last step in making creamy chocolate cream for the cake is to add quality liquor. Beat the ingredients for several minutes, use to decorate the cakes or desserts.

Condensed Chocolate Chocolate

This type of filler will appeal to lovers of condensed milk. In addition, this preparation does not require heat treatment, which makes a simple chocolate cream available in the summer. To create goodies, it is recommended to take condensed milk without herbal additives. This ensures the creation of a high-quality dessert with the necessary density and texture. You should also carefully choose cocoa. It should contain a large number of cocoa beans, have a characteristic color and aroma.

Ingredients:

• condensed milk (1 can);
• butter (250 grams);
• cocoa (3 tablespoons);
• vanillin (to taste).

Cooking:

1. Pour the condensed milk into a deep bowl and enter the required rate of butter. We begin to mix the ingredients (at a high power blender or combine).
2. After the mixture becomes uniform and thick, pour cocoa powder into the bowl.
3. Beat the workpiece for a few more minutes, send it to the refrigerator (for 30-40 minutes).
4. After the cream for decorating the cake becomes more dense, we use it for its intended purpose.

Sour cream

This cream will appeal to fans of quick and simple desserts. With it, a chocolate cake with cherries and sour cream will turn out successfully. It can even be used to impregnate simple biscuit cakes, which can be purchased at the store. To create goodies, you need to use only high-quality sour cream of the highest fat content. Otherwise, you will get a liquid mass that cannot be used as a filler.

Ingredients:

• sour cream (500 ml);
• granulated sugar (200 grams);
• thickener for sour cream (1 sachet);
• vanilla (pinch);
• cocoa (3 tablespoons).

Cooking:

1. Pour a thick dairy product into a deep bowl and pour granulated sugar.
2. Using a harvester or blender, beat the workpiece until splendid.
3. Pour the recommended norm of cocoa, again connect the components.
4. Add the thickener to the bowl. Determine its norm yourself, depending on the recommendations indicated on the package. Beat the workpiece for several minutes, take a simple sour cream and chocolate cream as you wish. Using the same principle, we can create a cake with white cream, excluding cocoa powder from the composition.

The chocolate cream recipes described above are a true paradise for the sweet tooth. Everyone can choose a recipe, depending on the means and taste preferences. Using each time a new cream, you can create desserts that will surprise and delight your guests, make any celebration unforgettable.

Ingredients:

• fine powdered sugar - 2 tbsp. spoons;
• vanillin - 1 sachet;
• cream 25% - 500 ml.

Cooking

We take a small iron bowl and put it in the freezer for 15 minutes. Then pour the cooled cream into it and whip them with a mixer, setting the device at the lowest possible speed. When the cream begins to thicken, pour in powdered sugar gradually. Next, drop the vanillin and mix everything for 3 minutes at low speeds. Just do not whisk for a long time, otherwise the cream may turn into serum with pieces of butter. We use ready-made cream for soaking chocolate sponge cake and decorating the cake.

Custard for chocolate biscuit

Ingredients:

• flour - 1 tbsp. a spoon;
• milk - 1 tbsp .;
• sugar - 0.5 tbsp .;
• yolk - 2 pcs.;
• vanillin;
•   - 200 g

Cooking

Grind the egg yolks well with sugar, toss the vanillin to taste and add the flour. Mix everything to a white state. Pour the milk into a bowl, bring to a boil and cool a little. Then gently pour it into the egg mixture, stirring constantly so that the yolks do not curl. After that, we send the mass back to the fire and warm up to thicken. We get the butter in advance from the refrigerator, and then add it to the custard and beat well with a whisk until a smooth smooth state.

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

What cream is suitable for biscuit

When baking any confectionery at home, you need to think in advance about the cream base that you will use for impregnation. Exist great amount   methods of cooking this important component of the cake, however, only certain are suitable for biscuits. This number includes recipes for biscuit cream based on sour cream, butter, condensed milk, cottage cheese, chocolate, cream, protein, 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 with the photo below.

How to make cream for biscuit cake

For the preparation of any biscuit cream recipe, universal rules will be useful to you, which will help you easily get the perfect consistency of baking impregnation. Use a few tips below:

• So that the cream base has 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 biscuit cream for decoration, for example, mastic or almond.
• If you like more succulent cakes, before applying the cream, soak all the cakes with any syrup. It can be, for example, a simple jam diluted not large quantity   water.

Sour cream

The taste of sponge cake is complemented perfectly with sour cream and fruit. In this case, the dessert will be juicy, very mouth-watering. Moreover, fruits can be used both for dough and for preparing the cream itself - so the taste will turn out to be more saturated. The list of ingredients can include peaches, strawberries, cherries, berries, kiwi. It all depends on which fruit your family prefers.

Ingredients:

• 0.3 l of sour cream with a fat content of 25%;
• 0.15 kg of cottage cheese, but better cottage cheese (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 the milk, stir, leave to bloom for 15-20 minutes.
2. Heat the resulting mass in an oven over low heat to dissolve the grains.
3. Beat sour cream with sugar separately, add 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 love condensed milk very much and use it as an independent ingredient for soaking biscuit cakes or pastries. This option also turns out to be very appetizing. Add a few additional ingredients to the recipe and you will see how much the taste of your biscuit changes. The preparation of the method described below will not take you much time and effort, so you can use it as a stand-by option for every day.

Components:

• 180 g butter;
• 100 gram bar of white chocolate;
• 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 that the ingredients have begun to separate from each other, immediately add milk.
2. Stir constantly, keep on the stove for up to 3 minutes. Leave the mixture to cool (for 5 minutes).
3. Separately mix the condensed milk with the remaining oil (softened), beat with a blender. Add the creamy chocolate mass, vanilla. Mix everything thoroughly.
4. Allow the cream to solidify completely by sending it in the refrigerator for one hour.

Light curd

For those who prefer a lighter impregnation of biscuit, a curd cream is an ideal option. Its airy texture will give the cake a special palatability, and a delicate taste with minimum amount   Sugar will add an unforgettable zest. Have a little 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 nonfat cream;
• vanillin;
• one lemon;
• 60 g of nuts.

How to cook:

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

Learn how to cook with other recipes.

Chocolate

Fans of a classic dessert will appreciate the chocolate cream biscuit. Its rich taste will be a great addition to any cake. Some even like to eat such a cream as an independent snack, spreading it on sandwiches. Try to prepare this recipe to soak biscuit cakes, and you will be sure that you were not mistaken with the 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 with a water bath.
2. Brew tea separately, let the drink brew for 15 minutes. Strain, gently pour into chocolate.
3. Beat the mixture with a mixer or blender, add the zest.
4. Leave the cream in the refrigerator for a couple of hours.

Creamy

Applying cream is a good way to prepare a gentle and airy cream. Your sponge cake will literally be buried in a voluminous cloud of sweet mass. Many children are very fond of such creams, so hurry to please your household with this amazing dessert. The preparation time of this cream base is a maximum of half an hour, so it can be used as a lifesaver in situations when you are in a hurry.

Ingredients:

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

Step by step description:

1. Mix the cream well with a mixer until they get a thick foam.
2. Gradually add sugar 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 is completely dissolved, cool slightly.
5. Turn on the mixer, whip the creamy mass, slowly adding gelatin.

Custard

Another option to nourish a biscuit appetizingly is to prepare a custard. This tidbit recipe has a delicate melting taste and a characteristic vanilla aroma. Generously grease each cake layer with such a cream base and serve immediately. You will not notice how quickly the cooked dessert with custard is 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 of flour;
• 1 tsp vanilla sugar.

Step-by-step instruction:

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

Easiest in milk

Deciding to quickly bake a biscuit cake, it is important to immediately decide which cream to choose for it. I would like that 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 cream in milk. You will get a delicious cake with delicious impregnation. The step-by-step recipe described below will be a great help for any housewife.

What is necessary:

• a pair of eggs;
• 2 tbsp. l flour;
• 2 tbsp. l Sahara;
• 250 ml of milk;
• 10 g of vanillin;
• 50 g of 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, repeat the whipping 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 oil, vanilla, remove from heat, cool completely, refrigerate for a couple of hours.

Banana

To complement the cake or roll with a delicate taste and aroma, use the excellent recipe for banana sponge cake. This fruit will give the dessert an extraordinary palatability, perfectly nourishes, and adds a special twist. You will see how extraordinary and tasty an ordinary biscuit can be, thanks to a banana cream. Use it to soak dessert for any holiday, treat dear guests. Components:

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

Cooking Algorithm:

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

Fruit and berry

Cream base for biscuit, prepared using berries or fruits, has a special aroma, beautiful colors and original yogurt taste. You can combine several types of fruits in one texture, and you will get a unique recipe for a delicious cream. Do not be afraid to improvise, try new fruit or berry tastes 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 strawberries with sugar using a blender, throw bananas.
2. Mash banana-strawberry mixture.
3. Add chilled cream, whip the resulting mass with a mixer.
4. Throw nuts at the end.

Video

There are many more ways to make a delicious biscuit cream. To do this, review the video recipes that you will find below. Thanks to them, you will learn additional ways how it is possible to prepare sour cream and curd cream, as well as get acquainted with recipes for protein, oil and simple cream bases. Choose the right recipe according to your tastes and preferences.

Simple recipe

To prepare a simple cream base for biscuit, check out the video recipe below. Here you will find some useful tips that will significantly reduce the time of creating the cream, as well as learn a couple of important secrets to make the cake saturated, delicate and rich. Use this recipe if you especially do not have time to prepare complex options.

Sour cream

If you need an alternative version of sour cream for soaking a biscuit cake, use another recipe in the video attached below. This additional way will familiarize you with some of the subtleties of preparing this cream base. Thanks to what the cake will become juicy, very appetizing and airy, its delicate taste will not leave anyone indifferent.

Oil charlotte

If you prefer oil creams, learn a way to prepare an impregnation called Charlotte. The video recipe attached below will introduce you to the classic method of preparing this cream base. You can use it not only to lubricate 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 very beautiful.

Protein

Another option to deliciously soak a biscuit cake is to use a protein cream base. Its preparation does not require any special secrets, the main condition is to use egg whites. How does the process of cooking this cream, see the video tutorial, which you will find later. Here you can see step-by-step preparation with explanations of why it is better to use certain products.

Cottage cheese

Very popular biscuits soaked in curd mass. Creams based on this product are especially tender, airy and delicious. This is one of the perfect impregnations for biscuit cake, thanks to which your dessert will never be dry. A cake prepared with curd cream can be an ideal option for the sweet table of any banquet.