The rapid pace of life forces housewives to buy ready-made sweets. But a self-made cake cannot replace even the most delicious one purchased in a store. After all, it is baked by the hands of a loved one with love.

It is biscuit cakes that are very popular with those with a sweet tooth. And some believe that the most important step is the preparation of the cake. But without the right cream, sweetness will not acquire that unforgettable taste that will remain in your memory for a long time.

For example, one cream will completely saturate the cakes, while the other will make it dry. Therefore, its choice and preparation should be given no less attention than the cakes.

Delicious cream for biscuit cakes

Undoubtedly, in order for the cakes to soak, the cream must be delicate and light. According to many housewives, it is custard that is perfect for these purposes. However, its texture is very light, so it is not suitable for cake decorating. Despite this, many people with a sweet tooth associate this very taste with biscuit cake.

Use a non-stick pot in the process. Mix milk, flour and sugar in it. And already at this stage, add vanilla sugar. Beat everything with a mixer until smooth. There should be no lumps. This will take approximately one minute.

Place the pot over low heat. It should cook for 5 minutes, until it begins to thicken. So that there are no lumps during the cooking process, you can periodically beat the mixture with a mixer. Leave the mixture to cool after 5 minutes.

Put butter in a warm cream and beat again until smooth. Start smearing the cakes only when it has completely cooled down.

Butter cream

Butter sponge cake cream will accentuate the unforgettable taste of sweetness and serve as an excellent decoration. In Europe, this particular recipe is the most popular. For its preparation, use a simple oil without flavoring additives. Products for a popular recipe:

1. Butter - 350 grams;
2. Vanilla sugar. One sachet is enough;
3. Condensed milk - one can (not boiled);

Cooking time - up to 20 minutes. Calorie content - 520.72 kcal per 100 grams.

Beat butter with a mixer until fluffy. Beat better at medium speed. Then add vanilla sugar and mix thoroughly. Now start whipping the butter at the same speed, while pouring the condensed milk in a thin stream. Then beat for a few more minutes until the cream is smooth.

In addition to this recipe, there is another, popularly called the classic recipe for butter cream. It is also easy to prepare and does not take much time. It includes:

1. Powdered sugar - 1/3 cup;
2. Chicken yolks - 2 pieces;
3. Butter - 200 grams;
4. Rum or cognac. A few drops are added as desired.

Cooking time - up to 15 minutes. Calorie content - 559.90 kcal per 100 grams.

In a deep bowl, mix well the butter and icing sugar. Whisk the yolks separately and add to the butter. Now beat everything until smooth. You can use a whisk or mixer. Add rum or cognac at the very end.

Regardless of what kind of butter cream you decide to prepare, remove the oil from the refrigerator for a while before that. It should be soft.

Curd cream

It should be noted that such a cream is especially suitable for those who are sensitive to their figure. Not only is it very easy to prepare, it's also low in calories. Therefore, in addition to being very tasty, it is also healthy. It contains organic acids, phosphorus, calcium, iodine and B vitamins.

1. Cream - 250 ml, preferably 30%;
2. Cottage cheese - 500 grams;
3. Powdered sugar - 200 grams.

Cooking time - up to 15 minutes. Caloric content - 182.50 per 100 grams.

In a deep bowl or in a blender, combine the cottage cheese and powder. After that, beat the cream separately until a fluffy mass is formed and add to the curd. Mix everything gently until smooth.
Such curd cream is used both for lubrication and for decorating your favorite biscuit cake.

Boiled condensed milk cream

The peculiarity of such a cream is that it cannot be spoiled, just like from sour cream. It is he who conquers the hearts of many sweet tooth. It should contain such products.

1. Condensed milk, must be boiled - one can;
2. Butter - one pack;
3. In accordance with personal preferences, you can add 100 ml of uncooked condensed milk;
4. Again add cognac and / or vanillin as desired.

Cooking time - 10 minutes. Caloric content - 445.09 kcal per 100 grams.

Before starting the process, you need to make sure that the temperature of the condensed milk and oil is approximately the same. So keep them in the room for a while.

Stir butter and boiled condensed milk in a deep bowl with a spoon. Then beat with a mixer until smooth. If you decide to add ordinary condensed milk, then add and beat the mixture well again with a mixer. When completely whipped, add cognac (a couple of drops) and vanillin to taste. Beat well afterwards.

Sour cream

Sour cream, like curd cream, is considered the least high-calorie. But besides that, it is very easy to prepare it.

1. Sugar - 200 grams;
2. Sour cream - 500 ml;
3. Thickener - one package;
4. Vanillin to taste.

Cooking time - up to 10 minutes without infusion. Calorie content - 280 kcal per 100 grams.

In a deep bowl, stir the sour cream and sugar with a regular whisk or fork.

Vanillin and thickener should only be added when the consistency is uniform. Then beat with a mixer until thickened. The mass must be dense. Let it brew in the refrigerator. Better to leave it for a few hours. Then you can grease and decorate the cake.

In some cases, you do not need to add a thickener. For example, if you are using already thick sour cream.

Chocolate cream recipe

Many hostesses claim that it is this chocolate taste that is simply created for biscuit cakes. But at the same time, it is quite high in calories. Prepare the following products for the cream.

1. Granulated sugar - three tablespoons;
2. Add cocoa powder - two tablespoons;
3. Butter. One tablespoon will suffice;
4. Cow's milk - 500 ml. Better to take fatty;
5. Starch - three tablespoons and vanilla sugar.

Cooking time - up to 20 minutes. Calorie content - 189 kcal per 100 grams.

Use a non-stick pan. Mix well 250 ml of milk, butter in it, add cocoa and sugar in the process. Put it to warm on a small fire. When the mixture boils, cook for exactly three minutes. Stir constantly during cooking. Turn off the heat after three minutes.

While the mixture is cooling, mix the starch with the remaining milk so that there are no lumps left. Try to do this as quickly as possible so that the mixture does not cool down. Pour milk into hot cream, add vanilla sugar immediately after.

Now put everything on a low heat again, and when the cream comes to a boil, cook for two minutes. During this time, the cream will thicken, so stir it well at all times. After two minutes, remove from heat and let cool slightly.

• when preparing buttercream, pay particular attention to the quality of the butter used. The better and fresher it is, the better the cream will taste;
• curd cream has a special secret. If you don't forget about it, then such a cake will be a real gift for your family. The products must be fresh and uniform;
• you can make the chocolate cream richer. Grate the chocolate and sprinkle over each crust. Only then lubricate with cream;
• don't forget about fruits or berries. They will serve not only as decoration, but also as a natural and healthy flavoring additive. They can be added with each of these creams. Even if you are constantly preparing the same cream. Always use different berries and fruits. It will seem every time original, new and unique;
• food colors can also delight you and your loved ones. Add them while cooking and decorate the cake with different colors. For example, if the jewelry is in the shape of roses, add red food coloring to the cream;

And remember that no matter what cream for biscuit cakes you prepare, you can always give it an interesting taste by adding a few drops of essence to it.

Delicious sponge cake cream is the main component of the festive dessert. Even perfect cakes can be easily ruined by unsuccessful impregnation. The best recipes for cream for biscuit treats are published below.

Sponge cake custard

Ingredients: a liter of fatty cow's milk, 2.5 tbsp. tablespoons of high-grade flour, vanilla sugar to taste and a glass of regular white, half a standard pack of butter, 5 tablespoons eggs.

1. Eggs with all loose components are beaten until smooth. Even the smallest lumps should not remain in the mixture.
2. Not cold milk is poured into the pan with the whipped ingredients. The mixture is cooked with constant stirring for 3-4 minutes.
3. Melted butter is added to the almost finished cream.

It remains to beat the delicacy with a mixer at the slowest speed.

Sour cream recipe

Ingredients: 260 ml of medium fat sour cream, a full glass of regular sugar (with a slide) and a bag of vanilla, 1 teaspoon of thickener.

1. To prepare the simplest sour cream for a biscuit cake, you need to put a pre-chilled dairy product in a deep bowl.
2. Sour cream is whipped with a mixer at the slowest speed and, in parallel, granulated sugar is poured into it in a thin stream. Its crystals must completely dissolve in the mass.
3. Flavored vanilla sugar is added. The mixture continues to beat until thick.
4. If the consistency of the cream does not suit the hostess, you can correct the situation with a thickener. But this is not at all an obligatory step. After adding the thickener, the mass is beaten again.

After smearing the cakes with such a cream for high-quality impregnation, they should stand for at least 5-6 hours.

Curd cream for cake

Ingredients: 80 g of butter, 440 g of powdered sugar, a pinch of vanilla extract (5-7 g), 320 g of semi-fat cottage cheese.

1. At a slow speed, a mixer combines melted butter, pounded cottage cheese and vanilla extract. The mass is whipped until it becomes fluffy and as homogeneous as possible.
2. Next, the mixer is replaced with a spoon. Powdered sugar is poured into the mixture in minimal portions. After that, beating with a mixer is repeated. You need to work with the device at least 2.5-3 minutes.

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

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

Ingredients:

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

Preparation

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

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

Ingredients:

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

Preparation

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

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

Ingredients:

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

Preparation

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

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

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

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

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

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

Ingredients:

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

Preparation

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

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

Ingredients:

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

Preparation

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

Biscuit cake with sour cream

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

Ingredients:

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

Preparation

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

Biscuit cake with condensed milk - recipe

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

Ingredients:

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

Preparation

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

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

Ingredients:

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

Preparation

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

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

Ingredients:

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

Preparation

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

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

Sponge cakes are ideal raw materials for making homemade cakes. They are baked quickly and easily, but they turn out to be very soft, fluffy and tasty.

We will tell you about the ingredients from which biscuit cakes are prepared in the presented article. From it you will learn about how such a base for a cake is impregnated, what creams are used to lubricate it and how a dessert is formed.

Sponge cakes: recipe for step-by-step cooking

There are many options for how to bake a fluffy and soft sponge cake at home. A wide variety of products can be used for this. However, one ingredient in it always remains the same. These are chicken eggs. It is they who contribute to obtaining tasty and fluffy cakes.

You may need 4-5 eggs to make a standard cake. In addition to them, other products are added to the dough. Which ones, we will tell you right now.

So, in order to bake fluffy and soft biscuit cakes at home, you need to prepare:

• fat sour cream - about 200 g;
• large chicken eggs - 5 pcs.;
• soda quenched with table vinegar - an incomplete dessert spoon;
• white sugar - about 260 g;
• sunflower oil - 10 ml (for lubricating the mold);
• light flour - about 300 g.

Knead the dough

The presented recipe for a biscuit cake base is considered a classic. It does not require the purchase of expensive products, and also does not take a lot of time.

To knead the dough, chicken eggs are pre-divided into whites and yolks. The yolks are thoroughly ground together with sugar (white), and then sour cream is added to them. While the sweet product is dissolving, they begin to process proteins. They are pre-cooled and then whipped into a very strong foam. Subsequently, it is laid out to the yolks and thoroughly mixed again.

Soda quenched with table vinegar and light flour are added to the resulting mass. All ingredients are well altered with a spoon and immediately proceed to heat treatment.

Baking products in the oven

The biscuit cakes, photos of which are presented in this article, are baked quite quickly. To do this, take a deep split form and lubricate it with sunflower oil. Then all the biscuit dough is placed in a bowl and immediately sent to the oven.

At a temperature of 198-200 degrees, the product is baked for a whole hour. After the specified time, the cake should increase in size, become fluffy, ruddy and soft.

The readiness of the biscuit can be checked as follows: a toothpick or a match is stuck into the thickness of the product. If nothing is stuck on the object (raw dough), then the cake can be safely removed. Otherwise, it must be left in the oven for a while.

Cutting the biscuit

Of course, the biscuit cakes can be baked separately in the oven. However, we suggest placing the entire dough in the mold at once.

After the product is ready, it is removed from the dishes, placed on a flat surface and cooled. In the future, the biscuit is cut into several cakes 1.5 centimeters thick. To do this, use a large kitchen knife.

By the way, if the edges of the product are uneven, then they should also be cut off. To do this, put a plate of the appropriate diameter on the biscuit (slightly smaller than the cake) and cut off unnecessary parts.

In the event that you decide to bake the cakes separately, then the dough must be divided into several equal parts (4 or 5) in advance. They are alternately laid out in a greased dish and baked for about 40 minutes.

The downside of this method is that it takes a lot of time. In addition, the baked cakes can turn out differently, which will make the cake uneven and not very beautiful.

Other ways to make cakes

Now you know how classic biscuit cakes are made. The recipe presented above is the most popular among housewives. However, it should be noted that there are other ways to prepare such a product. For example, some cooks additionally add condensed milk to the dough. Also, a biscuit is often made with kefir or yogurt. In addition, baking powder can be added to the dough instead of slaked soda.

If you decide to make an original dessert, we recommend preparing the base using candied fruits, nuts, citrus peel. Often, a sponge cake recipe for a cake includes a component such as cocoa. With it, you will get a very tasty chocolate treat, especially if you use the appropriate cream.

Making a sweet soak

How to soak biscuit cakes? This question is very often asked by those housewives who want to get the most juicy and tender cake.

There are many options here. However, ordinary syrup is the most popular among culinary specialists. To prepare it, we need:

• boiled water - 2 glasses;
• large white sugar - 5 large spoons.

Cooking process

To prepare sugar syrup, you just need to combine both of these components and boil them over a fire for about 6 minutes. The cakes are thoroughly impregnated with the resulting liquid, and then used for their intended purpose.

By the way, if you decide in advance to use sweet syrup, then it is recommended to add a little less sugar to the dough. Otherwise, the dessert may turn out to be sugary.

Other types of impregnation

Now you know how to soak biscuit cakes. However, it should be noted that sugar syrup is not the only way to get a juicy and tender cake. So, some culinary specialists use store-bought liquor diluted with water as an impregnation. With it, the dessert acquires a special aroma and taste.

If you decide to make a strawberry, cherry or raspberry cake, then it is recommended to soak the biscuit with syrup taken from the corresponding jam. If it is too thick and contains a lot of berries, then strain it and dilute it with the right amount of boiling water.

Step-by-step recipe for a cake from ready-made biscuit cakes

Nowadays, it is easier to buy a cake in the store than to bake it yourself. However, no store-bought dessert beats homemade ones. Therefore, we recommend that you prepare such a delicacy only with your own hands.

In the event that for one reason or another you are unable to bake a lush and tasty biscuit, then you can buy it at any time in the nearest store.

Of course, ready-made biscuit cakes differ from self-prepared ones. However, you can also make a delicious and beautiful cake out of them, which will surely be appreciated by all members of your family.

So, a cake recipe from ready-made biscuit cakes requires the application:

• uncooked condensed milk - 1 standard can;
• high fat butter - 170 g;
• ready-made cakes (chocolate or light) - 1 pack;
• “Jubilee” cookies, chopped roasted nuts or cocoa - use at your discretion (to decorate the dessert).

Making a delicious cream

A cake made from ready-made biscuit cakes is made very quickly. Therefore, most housewives prefer to purchase such products in the store, rather than bake them on their own. Moreover, the main advantage of purchased cakes is that with the help of them the dessert always turns out to be smooth and surprisingly beautiful.

But before you form a cake from ready-made biscuit cakes, you still have to do a little work. After all, the condensed cream is not yet sold in supermarkets. To prepare it, high-fat butter is left at room temperature for several hours. Then put the soft cooking fat in a deep bowl and begin to beat with a mixer at the highest speed. In the process of such processing, condensed milk is gradually poured into the butter. After a few minutes, a very lush and high-calorie cream is obtained.

How to shape correctly?

The recipe for a cake made from ready-made biscuit cakes in question requires the use of a large cake dish. We will need it not only in order to beautifully serve the dessert to guests, but also in order to shape it.

Thus, one of the ready-made cakes is spread on the prepared cake dish, and then it is soaked in syrup (if desired) and smeared with condensed cream. Then lay out the second biscuit and do exactly the same with it.

After all the cakes are consumed, the formed cake is completely greased with the remains of the cream (including the side parts) and proceeds to decorate it.

Decorating dessert

Homemade cakes can be decorated with a variety of products. Someone uses ordinary cocoa powder for this, and someone grates dark chocolate. Also, a dessert sprinkled with chopped roasted nuts or crumbs from shortbread cookies turns out to be beautiful and tasty.

We bring to the dining table

As mentioned above, recipes with ready-made biscuit cakes are very popular among housewives. And this is not surprising. After all, such a cake is made in just 60 minutes.

Once the homemade dessert has been formed and decorated properly, it is immediately sent to the refrigerator. During the stay of baking in the cold for several hours, the impregnation for biscuit cakes will do the trick, and you will definitely get a juicy and most tender delicacy.

Over time, the finished dessert is taken out of the refrigerator and served. After the guests appreciate the culinary skills of the hostess, the dessert is cut into portions, distributed in beautiful saucers and presented to friends along with a cup of hot tea.

Making sour cream

We described above how a thickened cream for biscuit cakes is made. However, there are other ways to prepare such a treat.

If you do not use impregnation for biscuit cakes, then the cream for them should not be made too thick. Otherwise, you will get a dry and not very tasty cake. Sour cream is an ideal option for such a dessert. To make it at home, we need:

• high fat sour cream - about 500 g;
• granulated sugar - about 200 g

Cooking method

As in the previous recipe, you will need a little free time to make a homemade cream. Place the high-fat sour cream in a deep bowl and then beat vigorously using a mixer. Having received a lush milk mass, granulated sugar is gradually poured into it. If desired, it can be replaced with regular icing sugar.

Continuing to beat the ingredients for a while, a very light and airy cream is obtained, which is immediately used for its intended purpose.

Formation process

It doesn't matter what kind of cream for biscuit cakes you took. In any case, it should be used exactly as presented in the previous recipe. Sour cream is evenly applied to all the cakes, which, in turn, are laid out in a pile.

Having formed the dessert, it is also covered with a sweet milk mass, and then decorated using berries, fruits, chocolate, whipped cream in cans, and more.

Cooking curd cream

We described above how biscuit cake cakes are made. If, along with sour cream and eggs, a small amount of cottage cheese was added to the dough, then it is more advisable to make the cream with the addition of the same dairy product. This will give you a delicious and nutritious dessert that kids will especially love.

Cottage cheese cream is very often used by chefs to make homemade cake. It is considered not only the simplest, but also the lowest in calories.

For its quick preparation, we need:

• low fat cottage cheese - about 400 g;
• thick cream 30% - about 250 ml;
• vanillin - apply to taste;
• fine sugar - add to taste.

How to cook?

If you have purchased coarse-grained cottage cheese, then it is recommended to first grind it through a sieve. Only in this case you will get the most delicate and delicious dessert.

After you have formed a homogeneous curd mass, it is placed in a deep container, and then whipped with a blender at high speed. In the process of such mixing, granulated sugar, heavy cream and vanillin are gradually added to the dairy product.

Beat all the ingredients until you get a rather thick and fluffy mass. Having tasted it, you can additionally add powdered sugar or any other ingredients (for example, zest, nuts, cocoa, etc.) to it.

How to shape?

Forming a sponge cake with curd cream is easy and simple. But due to the fact that such a delicacy turns out to be too thick, it is not able to make the cakes juicy. Therefore, before applying it, the biscuits must be impregnated with some kind of impregnation. For this, it is good to use sugar syrup or a solution made from liqueur.

By applying curd cream for the cake, you will make not only a very beautiful and voluminous, but also a delicious and healthy dessert.

Making delicious chocolate cream

Biscuit cake cakes are a versatile raw material. It is suitable for all creams including custard, buttercream, butter, protein, etc.

If you decide to make a chocolate dessert, we recommend that you grease the cakes with chocolate cream. So you get a very beautiful dark product with a pronounced characteristic aroma and taste.

So, to make chocolate cream at home, we need:

• egg yolk - from one large egg;
• cold water - 1 large spoon;
• condensed milk - about 120 g;
• softened butter - about 200 g;
• cocoa - 3 large spoons.

Cooking a chocolate treat

There is nothing difficult in making chocolate cream. To do this, take 1 egg yolk, add a large spoonful of cold water to it and mix well. Then condensed milk is added to the ingredients. Also, in a separate bowl, beat the softened butter strongly.

After the described steps, all the ingredients are combined and continue to stir. After adding the required amount of cocoa powder to the dishes, beat the cream until a thick and lush dark mass is obtained.

If you decide to use this particular cream recipe to form the cake, then the cakes should be soaked in syrup. Otherwise, the dessert will be dry.

The only drawback of chocolate cream with condensed milk is its high calorie content.

Let's summarize

Using the materials of the presented article, you can independently not only bake fluffy biscuit cakes, but also make impregnation, as well as cake cream.

If you do not have time to knead the dough with your own hands, and then subject it to heat treatment, then we recommend using ready-made cakes, which are sold in almost every store. How exactly to use them, as well as to form homemade desserts from them, has also been described in this article.

12 best biscuit cream recipes

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

Protein cream for sponge cake

Ingredients:

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

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

Creamy sponge cake with cocoa

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

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

Chocolate icing for biscuit

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

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

Condensed milk cake cream

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

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

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

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

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

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

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

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

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

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

Sponge cake custard

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

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

Strawberry sponge cake cream

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

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

Coffee cream for biscuit

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

Vanilla sponge cake cream

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

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

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

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Feedback and comments:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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