Cream for biscuit cake layers. What is the tastiest sponge cake cream? Creamy sponge cake with cocoa

22.07.2021

The rapid pace of life forces housewives to purchase 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 soft 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:

Butter - 350 grams;
Vanilla sugar. One sachet is enough;
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 it the classic recipe for butter cream. It is also easy to prepare and does not take much time. It includes:

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

Cooking time - up to 15 minutes. Caloric 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.

Cream - 250 ml, preferably 30%;
Cottage cheese - 500 grams;
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.

Condensed milk, must be boiled - one can;
Butter - one pack;
In accordance with personal preferences, you can add 100 ml of uncooked condensed milk;
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. Therefore, 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, as well as curd, is considered the least high-calorie. But besides that, it is very easy to prepare it.

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

Cooking time - up to 10 minutes without steeping. 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.

Granulated sugar - three tablespoons;
Add cocoa powder - two tablespoons;
Butter. One tablespoon will suffice;
Cow's milk - 500 ml. Better to take fatty;
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 constantly prepare the same cream. Always use different berries and fruits. It will seem every time original, new and unique;
food coloring 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.

Today we will get acquainted with delicious and simple recipes for creams that are perfect for biscuit cakes and not only. First, consider a cream with sour cream and boiled condensed milk, which turns out to be very sweet with a slight sourness and is also suitable for honey or sour cream cakes. They can be used to fill eclairs, nuts or baskets.

Sour cream with condensed milk for a biscuit cake

Kitchen appliances and utensils: bowl, blender.

Ingredients

Sour cream	500 g
Sugar	100 g
Boiled condensed milk	250 g

Choosing the ingredients

Take a high-quality, expensive condensed milk, which contains only natural ingredients.
While whipping, condensed milk and sour cream should be at the same temperature.
Beat the mixture for 5 minutes to form a thick, elastic mixture.
Take sour cream of high fat content. If you wish, you can pre-put it in cheesecloth and leave to drain. The excess liquid will go away from it, and you will get a very thick mass, which will be an excellent base for the cream.
You can store it in the refrigerator for 5-7 days.

Step by step recipe

Video recipe

Now let's watch a short video in which all the details of making a delicious cream are made.

And here is another easy and delicious recipe for cottage cheese cream for a sponge cake and more. Thanks to the curd, the mass is very rich and thick. We all know about the benefits of cottage cheese, but not everyone loves to eat it just like that. But in his favorite delicacy, he will not only be eaten, but also asked for.

This also applies to natural yoghurt. This mass is not only tasty, but also low-calorie, which is important for those sweet lovers who watch their weight. Take this simple recipe into your culinary notebook and more often please your loved ones with delicious desserts.

Curd yoghurt cream for sponge cake

Cooking time: 10 minutes.
Servings: for 1 cake.
Calorie content: 139 kcal per 100 g of product.
Kitchen appliances and utensils: blender, deep bowl.

Ingredients

Choosing the right ingredients

Take yogurt natural, no additives and unsweetened. If you decide to take yogurt with some kind of filler, then use less sugar, otherwise the mass may turn out sugary-sweet.
Use cottage cheese 9%. For the preparation of such mixtures, the fat content of the curd must always be high.
Cream is also required fatty. They whip better and have a rich flavor that will go well with the other ingredients in our product.

Step by step recipe

Video recipe

And in this short video you will see all the details of how to create a delicious cream for a sponge cake and more.

I bring to your attention a recipe for chocolate cream for a biscuit cake. It is prepared very simply and consists of two ingredients, but at the same time it turns out to be unusually tender and tasty.

I myself have been looking for such a recipe for a long time, and when my sister told me and I cooked it, my joy knew no bounds, because it was exactly what I was looking for. Now, when I need a product like this, I only use these two ingredients to prepare it.

Chocolate cream for cake

Cooking time: 15 minutes.
Servings: for 1 cake.
Calorie content: 337 kcal per 100 g of product.
Kitchen appliances and utensils: mixer, heavy-bottomed saucepan, hob.

Ingredients

Interesting Facts: The history of the emergence of such a cream is quite interesting. In France, a pastry chef accidentally spilled cream into hot chocolate, and for this act the boss called him an offensive word "ganache", which means "fool". But after trying the mixture, the chef was pleasantly surprised, because it turned out to be very tasty and solidified quickly. So the recipe for a delicious cream appeared, which even at that time sold out so quickly that they did not even have time to come up with a name for it. Therefore, we still call him "ganache".

Step by step recipe

For this product, you need to use the ingredients in a 1: 1 ratio.

Video recipe

Dear readers, let's watch a short video that shows in detail the whole process of making chocolate buttercream for a sponge cake.

We often use lemon cream for sponge cake, the recipe for which came to us from the UK. Initially, such a dish was prepared instead of jam and served with any flour products. Now it is widely used in cooking, adding to various desserts.

In its composition, it turns out to be unusual due to the lemon zest and sweet and sour taste. It is also very light, low in calories and does not weigh down desserts, which is a huge plus. Let's take a closer look at the whole process of its preparation together with you.

Lemon cream

Cooking time: 20 minutes.
Servings: for 1 cake.
Calorie content: 177 kcal per 100 g of product.
Kitchen appliances and utensils: saucepan, citrus juicer, hob.

Ingredients

Step by step recipe

Video recipe

Dear culinary experts, I hope you are already preparing a delicious cake with one of the creams that I offered you. Write in the comments if you liked the received dish. If you have any suggestions or additions to the recipes, write, your opinion is very important to me. And now I wish you success and bon appetit!

Most famous pastry chefs believe that the secret of any delicious sponge cake lies in its impregnation. The cream makes the cakes soft and rich in taste. The variety of recipes allows you to make original and delicious cakes. Find out how to cook at home, different in complexity, but in your own way delicious creamy layers for a cake made of biscuit cakes.

Features of sponge cake cream

Many types of creams are suitable for impregnating biscuit cakes. So, the creamy component can be prepared on the basis of sour cream, butter, cottage cheese, milk, yogurt, chocolate, proteins, fruits. All of them enrich the taste of the cakes in different ways, so that everyone's preferences can be satisfied. It is easy to make a cream at home, following the step-by-step instructions from the photo, but to make your layer perfect, take into account the following recommendations:

strictly observe the proportions indicated in the recipe, only in this case you will achieve the desired consistency of the creamy base;
a distinction should be made between creams for impregnation and decoration, the base for decoration should be denser so that it does not spread over the top cake and does not run down the edges;
if you like "wet" biscuits, then soak the cakes with syrup before applying the cream, it can be simple sugar syrup, your favorite jam, liqueur, and so on.

Sponge cake cream recipe

Today you can find countless variations of biscuit cake creams. These are classic cream bases, and new original recipes of professional pastry chefs and experienced housewives. Choose a cream or create your own on the basis of the proposed ones, which will satisfy the aesthetic and taste preferences of your family and friends as much as possible.

Sponge cake custard

Time: 20 minutes + 2 hours.
Servings Per Container: 1.
Calorie content of the dish: 191 kcal / 100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: medium.

Not the easiest, but very tasty and fragrant custard for a biscuit cake. Often the base is stratified, taken in lumps, it turns out to be too liquid, or, conversely, thick. To prevent this from happening, you need to follow the instructions. Flour should be taken of the highest grade, it has the smallest polish, which will not be felt at all in the cream. Milk with an average fat content of 2.5%. You can take something else, then you will need to adjust the proportions of other components.

Ingredients:

milk - 500 ml;
sugar - 200 g;
flour - 50 g;
vanilla sugar - 5 g;
yolks - 4 pcs.

Cooking method:

Bring milk to a boil.
In a saucepan, grind the yolks with two types of sugar, add flour, beat the mixture with a mixer.
Pour in the hot milk in a thin stream, stirring constantly.
Send the resulting mass to low heat, it should thicken well.
Cool to room temperature, then place on the refrigerator shelf for at least 2 hours.

Sour cream

Time: 10 minutes + 2 hours.
Servings Per Container: 1.
Calorie content of the dish: 325 kcal / 100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Perhaps the simplest cream for a sponge cake is sour cream. It prepares in minutes, depending on the power of your mixer. To make the base more fluffy, it is important to cool the sour cream before whipping. Due to the high fat content of this fermented milk product, the mass has a pronounced creamy taste. Vanilla sugar adds a subtle aroma to it. Such a sour cream layer impregnates the cakes well, which makes them more delicate in structure.

Ingredients:

sour cream 30% - 500 g;
sugar - 200 g;
vanilla sugar - 10 g.

Cooking method:

Combine all the ingredients listed in the recipe.
Beat with a mixer until fluffy.
Before assembling the sponge cake, send the sour cream to the refrigerator.

Time: 30 minutes + 20 minutes.
Servings Per Container: 1.
Calorie content of the dish: 236 kcal / 100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: difficult.

At first glance, it may seem that curd cream is as easy to prepare as sour cream. But this recipe is more complex, it is a mixture of custard with a curd base. It is better to take fatty homemade cottage cheese, if it does not contradict your diet. It is softer in texture, does not roll into lumps or grains, unlike low-fat varieties. The fat content of milk is standard 2.5%. You can make powdered sugar yourself at home.

Ingredients:

fat cottage cheese - 500 g;
milk - 100 ml;
icing sugar - 120 g;
butter - 10 g;
starch - 5 g;
vanilla essence - 5 ml.

Cooking method:

Rub the curd through a fine sieve to remove any lumps.
In a saucepan, combine milk, half caster sugar and starch.
Add butter and heat over low heat.
Bring the mixture to a boil, stirring continuously with a whisk, boil for another 2 minutes, until the mixture thickens well.
Cool the resulting mixture to room temperature, stirring occasionally with a whisk.
Meanwhile, puree the curd with a blender with the remaining powdered sugar until smooth, creamy.
Add the vanilla essence, pour in the cooled custard and stir with a cooking spatula until smooth.
Send the mass to the refrigerator for 20 minutes so that it is infused, after which you can start assembling the cake.

Yoghurt

Time: 20 minutes + 2 hours.
Servings Per Container: 1.
Calorie content: 155 kcal / 100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

To prepare a yoghurt cream base, you need to stock up on natural Greek yogurt without all sorts of additives. The fat content of this fermented milk product can also be different. It is better to give preference to yogurt with a mass fraction of 1.5% fat, so the layer will be less caloric. Condensed milk can be taken both raw and boiled, in the second case, the cream will be more dense. If you want a bright chocolate flavor, double the amount of dark chocolate.

Ingredients:

natural Greek yogurt - 500 g;
condensed milk - 200 g;
bitter chocolate - 50 g.

Cooking method:

Break the dark chocolate into pieces, melt in a water bath, stirring occasionally, then cool to room temperature.
Combine yogurt with condensed milk, beat with a mixer until creamy.
Transfer about two tablespoons of the yoghurt mass to a container with cooled chocolate and stir.
Put the chocolate-yogurt mixture back into the yogurt and stir in gently.
Before assembling the cake, send the finished mass to the refrigerator for 2 hours to solidify.

Charlotte Butter Cream

Time: 30 minutes.
Servings Per Container: 1.
Calorie content: 417 kcal / 100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: medium.

Great Butter Sponge Cake Cream - Charlotte. It goes well with biscuit cakes. The mass is high-calorie and dense, thanks to the large amount of butter in the composition. The creamy base is ready to sandwich the cake right out of the way without refrigeration. Otherwise, the mass will become thick and difficult to apply to the cakes.

Ingredients:

butter - 200 g;
sugar - 180 g;
milk - 120 ml;
vanilla essence - 5 g;
eggs - 1 pc.

Cooking method:

Pour the milk into a saucepan, mix with 100 grams of sugar and heat until boiling.
Mash the egg with the remaining sugar separately.
When the milk boils, pour a third of it into the egg mixture, stir with a whisk.
Return the mixture to the saucepan and put on low heat.
Bring the contents of the saucepan until thick, stirring continuously with a spatula.
Remove the milk syrup from the heat, pour into a clean bowl and cool, the syrup should be like condensed milk in consistency.
Whisk the softened butter until fluffy.
Whisking continuously, add milk syrup one tablespoon at a time.
Add the vanilla essence at the end and beat a little more.
Charlotte does not need to be refrigerated before assembling the cake.

Condensed milk and butter biscuit cream

Time: 10 minutes.
Servings Per Container: 1.
Calorie content: 376 kcal / 100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Another delicious butter-based sponge cake interlayer. It also contains boiled condensed milk or toffee, which makes the mass more dense in texture. This combination is diluted with fatty confectionery cream 33-36%. It is important to beat them well chilled, then the mass will be more airy. Confectioners recommend chilling not only the cream, but also the bowl with a whisk before whipping.

Ingredients:

confectionery cream - 250 g;
boiled condensed milk - 250 g;
butter - 100 g.

Cooking method:

Whip cold cream with a mixer until firm peaks.
Beat the soft butter and boiled condensed milk separately until fluffy, at least 5 minutes.
Add whipped cream to the resulting mass, gently stir with a spatula until smooth.
If you do not plan to decorate the cake right away, then send the cream to the refrigerator, and set it to room temperature before applying.

Light cream for sponge cake made from proteins

Time: 20 minutes.
Servings Per Container: 1.
Calorie content of the dish: 268 kcal / 100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: medium.

Italian meringue is a light, creamy protein base that is perfect for layering and decorating many desserts, including biscuit cakes. The recipe is not particularly light, it is important to adhere to the proportions and temperature regime of the syrup, which is a component of the meringue. For its preparation, it is better to get a special culinary thermometer. In this case, the success of the Italian meringue is guaranteed.

Ingredients:

sugar - 170 g;
water - 30 ml;
vanilla essence - 5 ml;
egg whites - 2 pcs.;
lemon juice - a few drops.

Cooking method:

Send the squirrels and lemon juice to the mixer bowl.
Pour water into a saucepan, add sugar, stir and heat over moderate heat.
At this time, start whisking the egg whites on high speed, about 5-10 minutes.
It is important not to overbeat the proteins, otherwise the mass will begin to fall off when the proteins beat into a stable foam, reduce the speed of the mixer.
When the syrup heats up to 120 ° C, remove the saucepan from the stove and slowly pour the syrup into the whites in a thin stream, without ceasing to beat with a mixer at a low speed.
After the introduction of the syrup, beat the mass for another 5 minutes, it should acquire a characteristic glossy shine.
Add the vanilla essence at the end.
The mass is immediately ready for decorating the cake.

Creamy

Time: 30 minutes.
Servings Per Container: 1.
Calorie content of the dish: 245 kcal / 100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Light creamy cream for a biscuit cake soaks the cakes well, while keeping its shape, does not spread, due to the addition of gelatin. You can use instant gelatin, or sheet, but it is important to adhere to the rules for dissolving the gelling agent indicated on the package. Dissolved gelatin instantly sets in a creamy base, thanks to the low temperature of the cream, so the mass is immediately ready to be sandwiched into biscuit cakes.

Ingredients:

confectionery cream - 200 ml;
icing sugar - 100 g;
water - 100 ml;
gelatin - 10 g;
vanillin - 2 g.

Cooking method:

Soak instant gelatin in water.
After 15 minutes, heat it until completely dissolved, set aside to cool.
At this time, whip the chilled pastry cream into a firm foam.
Without stopping whisking, gradually add all the sugar.
When the sugar is completely dissolved, add the vanillin.
While continuing to whisk the mass, slowly add all the gelatin.

Time: 15 minutes + 2 hours.
Servings Per Container: 1.
Calorie content of the dish: 317 kcal / 100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

The famous cream cheese is suitable not only for making American cheesecake, but also for sandwiching biscuit cakes. It is prepared on the basis of cream cheese. This can be Philadelphia cheese, mascarpone cheese, ricotta cheese, or any other cream cheese you can get your hands on. The mass is airy with a characteristic creamy taste. The cream base is often enriched with synthetic or natural vanilla.

Ingredients:

confectionery cream - 350 ml;
cream cheese - 200 g;
icing sugar - 70 g;
vanilla essence - 5 ml.

Cooking method:

Combine cream cheese, icing sugar and vanilla essence, beat with a mixer until smooth.
Whisk cold cream separately until firm.
Transfer the whipped cream to the cream cheese and gently stir in with a spatula, repeating the folding motion from bottom to top.
Before assembling the cake, send the mass to the refrigerator to set.

Caramel

Time: 40 minutes + 2 hours.
Servings Per Container: 1.
Calorie content: 427 kcal / 100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: difficult.

Caramel-based sauce holds its shape well, especially when chilled, so it can be used not only for a layer of biscuit cakes, but also for creating all kinds of patterns. The caramel cream according to this recipe turns out to be very sweet, so it is best for them to sandwich unsweetened or slightly sweet biscuit cakes. The sauce has a pleasant caramel color, which makes the appearance of the dessert more advantageous.

Ingredients:

confectionery cream - 300 ml;
sugar - 200 g;
butter - 150 g;
vanillin - 2 g.

Cooking method:

Pour sugar into a small heavy-bottomed saucepan and set over medium heat.
The sugar should melt completely and take on its characteristic caramel (brown) color, when this happens, remove the caramel from the heat.
Warm up the cream separately, you can use the microwave.
Pour the hot cream in a thin stream into the caramel, stirring constantly.
Send the mixture over low heat, cook until lightly thickened.
To cool the sauce faster, transfer it to another clean container.
If pebbles of hardened sugar have formed during cooking, then strain the sauce through a strainer.
Chill a homogeneous sauce without grains.
Whisk softened butter separately until fluffy white.
Add to it gradually all the caramel sauce, without ceasing to beat, add vanillin at the end.
Send the finished sauce to freeze on the shelf of the refrigerator, then grease the cakes with it.

Fruit

Time: 20 minutes + 2 hours.
Servings Per Container: 1.
Calorie content of the dish: 203 kcal / 100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Creamy base with added fruits and nuts - one of the versatile fillings for desserts. The fruit cream takes on the desired color depending on which fruit or berry you use. To prepare such a creamy layer, you can use both fresh and frozen berries. The ideal fruit is a banana, it itself is very sweet, its structure slightly thickens the main composition. You can experiment with other fruits and nuts.

Ingredients:

confectionery cream - 300 g;
strawberries - 200 g;
bananas - 200 g;
sugar - 75 g;
chopped pistachios - 40 g.

Cooking method:

Grind the strawberries and sugar.
Add banana pulp and blend until puree.
Add cold cream, beat the mixture well with a mixer.
Finally, add the chopped pistachios and stir gently with a spatula.
If the cream is too liquid, then cool it well before applying.

With ricotta

Time: 20 minutes + 2 hours.
Servings Per Container: 1.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

The creamy ricotta cheese layer has a delicate creamy taste and vanilla aroma, thanks to the addition of this spice extract. In addition to cheese, the recipe contains fatty confectionery cream. It is important not to beat them up, otherwise they may curl up at the moment of connection with ricotta. This version of the creamy layer goes well with fruit, berry puree. You can add chocolate drops and various types of nuts to it.

Ingredients:

confectionery cream - 200 ml;
ricotta cheese - 400 g;
sugar - 75 g;
vanilla essence - 7 ml.

Cooking method:

Whisk in cold cream until crisp peaks form.
Whisk the sugar and vanilla essence ricotta separately.
If desired, you can add a little fruit puree to give the mass the desired shade.
Transfer the whipped cream to the cheese and gently stir in with a spatula until smooth.
Before assembling the sponge cake, send the cream base to the refrigerator.

Time: 30 minutes + 2 hours.
Servings Per Container: 1.
Calorie content: 227 kcal / 100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Mascarpone cream is another type of creamy interlayer for cream cheese sponge cakes. If you add berry puree to the main composition, then the layer will acquire a characteristic berry color, and the cake will sparkle with new colors. Another fruit and berry puree will favorably set off the sweetness of the creamy base. It is worth noting that additional cooling of the cream and equipment will allow you to whip them faster.

Ingredients:

confectionery cream - 375 ml;
mascarpone cheese - 360 g;
fruit puree - 100 g;
sugar - 75 g;
vanilla essence - 7 ml.

Cooking method:

Pour the cream into a bowl for whipping, send to the freezer with a whisk for 15 minutes.
After this time, add the mascarpone, sugar and vanilla essence to the bowl.
Begin whisking at low speed, gradually increasing until peaks are stable.
Finally, add the banana, raspberry and strawberry fruit puree.
Stir the mixture gently until smooth.
Refrigerate prior to application.

Chocolate cream ganache

Time: 20 minutes + 6 hours.
Servings Per Container: 1.
Calorie content of the dish: 426 kcal / 100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

In confectionery, ganache is a thick cream for sponge cake and other chocolate-based desserts. It takes a long time to stand, about 6-8 hours, as a result it turns out to be very thick with a characteristic chocolate taste and aroma. To set off or diversify the taste, a few drops of alcohol, such as cognac, are often added to ganache. In addition, you can enhance the chocolate flavor with the help of cocoa powder.

Ingredients:

confectionery cream - 250 g;
bitter chocolate - 200 g;
butter - 75 g;
liquid honey - 40 ml;
instant coffee - 20 g.

Cooking method:

In a saucepan, combine the cream, instant coffee and honey, put on moderate heat and bring the mixture to a boil.
Place butter and finely chopped dark chocolate in a deep bowl.
Pour the hot cream in a thin stream into a bowl, stirring with a spatula.

Some novice cooks often ask themselves the following question: "What kind of cream is it desirable to use for this?" And to avoid this question, I decided to write this article, where, focusing on my past experience, I will say right away: in its consistency, it should be quite stable in order to confidently keep inside.

Take, for example: a cream that is too liquid, in this case, under the weight of the cakes, it will flow, especially if they are heavy and thoroughly soaked. Also, too dense cream for the interlayer should not be too thick, because it will be dry and not tender enough.

So, in today's article, we will analyze the recipes for the most delicious sponge cake creams, which have been tested more than once by me and my friends personally. Of course, the taste of all recipes will be different, but for this I will try to explain as clearly as possible what will be the result and you can choose the one you like best. I also recommend studying.

If you follow all of the above recommendations, you will get a delicate mass that can be supplemented with sour cream or butter. I want to note that this filling turns out to be very light. And in addition, it can be used not only for making cakes, but also for cookies, waffles and pastries.

Ingredients:

Butter 82.5% - 180 gr
condensed milk - 120 gr
cognac - 1 tsp
vanillin optional.

Cooking method:

First of all, we prepare all the necessary products, after which we proceed to cooking. Transfer the softened butter into a deep bowl and beat it with a mixer for 4-5 minutes.

Then add condensed milk, vanillin if desired and one teaspoon of brandy. Then we bring to a homogeneous state.

Cognac gives not only a delicate and pleasant aroma, but also the taste is simply awesome.

Then we send this wonderful cream to the refrigerator for 10-12 minutes, and then we will use it for its intended purpose.

How to make sour cream cream

There are several good ways to make a sour cream cake filling at home. One of them will be presented in this article.

Ingredients:

Sour cream 20% - 680 gr
sugar - 150 gr
butter - 125 gr.

Cooking method:

In order for all excess liquid to escape, preferably at night or for 5-7 hours, hang sour cream in gauze. We transfer it to a small saucepan and add sugar here (the amount is indicated above).

In the meantime, we need to cut the softened butter and beat it with a mixer, or on a food processor.

Now add the cooled sour cream mixture in small portions to the whipped butter and bring to a homogeneous state.

Here is such a gentle and elastic cream.

Chocolate fudge with cream

Recently I suddenly wanted to bake a biscuit cake. The fondant for him had to be prepared from the products that were in the fridge - whipping cream and dark chocolate. It was decided to make the filling from these components.

Ingredients:

Dark chocolate - 400 gr
cream - 400 gr.

Cooking method:

Pour cream into a saucepan, put it on medium heat. Bring to a boil, stirring constantly and remove from the stove immediately.

While the cream is still hot, combine it with the prepared chocolate and mix thoroughly until a homogeneous mass is obtained.

After all the chocolate has dissolved, we place this mass in the refrigerator, just not so that they put it on and forget it, but be sure to take it out and mix it every 10-15 minutes. This procedure took me about 1 hour. Then we take a mixer and bring our mixture to a consistency, where for the first 1-2 minutes we beat at low speed, and then at full power we bring it to a thicker consistency.

Such a wonderful chocolate cream turned out.

Mascarpone recipe

It is according to this recipe that I most often like to cook this dessert. Because it is suitable not only for biscuit cakes and cupcakes, but also for eclairs, which generally make space with it!

Ingredients:

Mascarpone cheese - 300 gr
sugar - 150 gr
vanilla - 10 gr
fat cream - 600 ml.

Cooking method:

1. In a deep bowl, put the prepared ingredients, which are indicated above, and begin to beat, at a slow speed for 1.5 minutes.

2. Then we gradually increase the speed and bring it to obtain a fluffy, smooth and very tasty cream.

3. This is a real lifesaver when your guests are on the doorstep. You can make cakes with it or put it in bowls and serve with your favorite berries or cookies.

Cooking cream from boiled condensed milk

Ingredients:

Butter - 400 gr
boiled condensed milk - 400 gr
ordinary condensed milk - 400 gr
orange extract - 1 tsp

Cooking method:

Using a mixer, beat the softened butter in small portions until it turns slightly white.

Now we also add boiled condensed milk in parts and mix thoroughly.

Next, we send ordinary condensed milk, one teaspoon of orange extract, or several teaspoons of orange peel grated on a fine grater and beat again.

The finished filling is quite stable, suitable for both the layer of cakes and the formation of roses.

Video on how to make fruit cream

Banana fudge is incredibly tasty and flavorful. A win-win option, will please not only little sweet lovers, but also adults.

Bon Appetit!!!

Tell me frankly, can you imagine a holiday without a cake? Unfortunately, our rapid pace of life and the constant lack of time are increasingly forcing modern housewives to turn to the services of chefs and purchase ready-made cakes. Undoubtedly, as a rule, every cake made by pastry chefs is another masterpiece of the master. However, you must agree that a cake prepared with love for your family and friends cannot be replaced by any cake, even the most delicious one purchased in a store, and, therefore, baked by the hands of an absolutely stranger.

A sponge cake is well-deservedly popular with those with a sweet tooth. A delicate and airy cake simply 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 properly prepare the biscuit cakes. But what the cream will be is not so important anymore. How wrong they are! This is just as important! It is thanks to the cream that the same biscuit cake acquires one or another taste. One cream will perfectly saturate the cakes, with the other - the cake will be drier. It is the cream that will make the cake, both very sweet and not too sweet. What kind of cream to choose to make it taste both original and unique?

Which cream is best for a sponge cake

Of course, first of all, when choosing a recipe for a cream with which the biscuit cake cakes will be layered, you should definitely be guided by the taste and preferences of those people for whom the biscuit cake is baked. So, in one family they prefer to classically layer the biscuit cakes with some kind of jam or jam, jelly or condensed milk. You will not surprise others with this, they like to use only butter cream as an interlayer for biscuit cakes, others - custard, fourth - protein, etc.

Recipes for making cake cream with a photo

Getting acquainted with the recipes of the housewives regarding the cream that can be used to interlayer the biscuit cakes, it becomes clear that some of them are simpler, some are more complicated. Some can only be handled by experienced confectioners, others can be done even by 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 properly. As a rule, for the preparation of any kind of cream you will need a mixer, blender, or at least a whisk, a deep bowl, a teaspoon and a tablespoon, a glass or measuring cup. Usually, every housewife has this in the kitchen.

The most delicious sour cream

Sour cream will give the biscuit tenderness and lightness. Such a cream has long gained popularity among both sweet tooth and pastry chefs. 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 halve the time for making sour cream.

So, add 450 g sour cream and 150 g powdered sugar to a large bowl. Beat this product at high speed with a mixer for about 5 minutes. If sugar is used, beat until it is completely dissolved. The cream becomes practically airy. Then it should be placed in the refrigerator for 30 minutes. And only after that the sour cream is considered ready for use. Some confectioners are absolutely sure that the preparation of sour cream has a huge scope for the hostess's imagination, because if you wish, you can slightly change the taste of sour cream by adding vanillin, grated chocolate or cocoa to it.

Light curd cream with strawberries or cherries

Ideal for biscuit cakes and cottage cheese cream, in which strawberries or cherries are added, in general, such a product as cottage cheese goes well 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. Pre-washed, peeled from the stalks and cut into large pieces 8 pcs. strawberries and cottage cheese are placed in a blender and beat until smooth. Other housewives prefer to grind cottage cheese and mix it with cream, and then add large pieces of berries. Already finished cream is sent to the refrigerator for 30 minutes.

How to make a cream from condensed milk and butter

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

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

Creamy Chocolate Cream

400 g cream 35% fat is poured into a saucepan and heated without bringing them to a boil. Chop 200 g of dark chocolate and add to the cream, stirring constantly. Remove the mass from the heat and continue stirring until the chocolate is completely dissolved.

The mass cooled to room temperature is sent to the refrigerator for 3 hours. Then the mass is whipped with a mixer, so that it becomes thick and fluffy.

Simple banana cream with milk

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

Low-fat yoghurt cream with fruit

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

Sometimes fruit cut into pieces, which are in yogurt, is added to this cream and sent to the refrigerator to freeze.

Protein

They say that this cream requires some skill from the pastry chef. Best of all, it is obtained by those who are good at making ordinary meringues.

An incomplete glass of sugar is mixed with 100 ml of water and put on medium heat and boiled until a rolling ball is sampled. Separate the whites from the yolks from 3 medium eggs and refrigerate the whites. Add a little salt to the cooled proteins and beat with a mixer when the sugar syrup has already been brought to the desired consistency. The foam on the whipped egg whites should be very persistent. Continuing to beat, pour in the finished syrup in a thin stream. Beating is continued until the cream is completely cooled. So that this happens sooner, a bowl of mass is dipped into a saucepan of cold water. The protein cream can be stored in the refrigerator for three days.

Lemon mascarpone cream

Sour lovers can pamper themselves and their loved ones with a biscuit cake with lemon cream from. By replacing lemon with strawberries, you can get a delicate strawberry cream. This cream is distinguished by its unusually light and airy consistency. It goes well with any kind of dough. Biscuit dough 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. liqueur, juice of 1/4 lemon, 1/2 bag of vanilla sugar.

At room temperature, add powdered sugar and vanillin to mascarpone cheese and beat until a fluffy foam is achieved. Add lemon juice and beat again. Then add the liquor and mix well using a mixer. The mass is sent to the refrigerator for 30 minutes until it cools completely. After half an hour, the cream is considered ready and can be used as directed.

Every housewife must remember that the main ingredient that she should add to the sponge cake baked by her is her love, her soul, her good mood. And then, regardless of the type of cream that she chose in order to layer the biscuit cakes, the cake will definitely turn out to be very tasty and everyone, without exception, will like it.

Video: how to make custard for a biscuit cake

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