Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

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

Which cream is suitable for biscuit

When baking any confection at home, you need to think in advance about the cream base that you will use for impregnation. There are a huge number of methods for preparing this important component of the cake, but only certain ones are suitable for biscuits. These include recipes for biscuit cream based on sour cream, butter, condensed milk, cottage cheese, chocolate, cream, proteins, milk or fruit. All of them in their own way complement the taste of this dessert and have their fans, and how to cook them, see the step-by-step instructions from the photo below.

How to make sponge cake cream

For any recipe for biscuit cream, you will need universal rules that will help you easily get the perfect consistency of impregnation for baking. Try a few of the tips below:

• In order for the cream base to have the correct consistency, strictly follow all the proportions indicated in the instructions.
• If you also want to decorate the cake, use a special recipe for making a biscuit cream for decorating, for example, mastic or almond.
• If you like more juicy cakes, soak all the cakes with any syrup before applying the cream. This can be, for example, a simple jam, diluted with a little water.

Sour cream with fruit

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

Ingredients:

• 0.3 l sour cream with a fat content of 25%;
• 0.15 kg of cottage cheese, but curd cheese is better (for example, "Almette" or "Mascarpone");
• 0.1 kg of granulated sugar;
• 50 gram glass of milk;
• 1 tbsp. l. gelatin;
• canned peaches.

Cooking algorithm:

1. Pour gelatin into milk, stir, leave to bloom for 15-20 minutes.
2. Heat the resulting mass on a stove over low heat to dissolve the grains.
3. Beat the sour cream with sugar separately, add the cottage cheese.
4. Then add the milk-gelatin mixture, repeat the whipping process.
5. Throw diced fruits into the resulting mass.

Delicious with condensed milk

Many people are very fond of condensed milk and use it as an independent ingredient for impregnating biscuit cakes or cakes. This option also turns out to be very appetizing. Add a few additional ingredients to the recipe, and you will see how much the flavor of your biscuit will change. Cooking the method described below will not take you much time and effort, so you can use it as a stand-by option for every day.

Components:

• 180 g butter;
• 100 gram white chocolate bar;
• 0.3 kg of condensed milk;
• half a glass of cow's milk;
• 4 tsp vanillin.

Step by step description:

1. Melt 60 g butter and chocolate in a steam bath. When you see the ingredients start to separate from each other, add milk immediately.
2. Stir constantly, keep on the stove for up to 3 minutes. Set aside to cool down (5 minutes).
3. Separately mix the condensed milk with the remaining butter (softened), beat with a blender. Add the creamy chocolate mass, vanilla. Mix everything thoroughly.
4. Let the cream solidify completely by refrigerating it for one hour.

Light curd

For those who prefer a lighter impregnation of the biscuit, curd cream is the ideal option. Its airy consistency will make the cake especially appetizing, and its delicate taste with a minimum amount of sugar will add an unforgettable zest. Arrange a small holiday by treating your beloved man and your children with this dessert. They will be delighted with a delicious sponge cake with a creamy curd base.

Products:

• 0.4 kg of cottage cheese;
• 4 yolks;
• 0.1 kg of sugar;
• 0.2 kg of non-fat cream;
• vanillin;
• one lemon;
• 60 g of nuts.

How to cook:

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

Sour cream

If you need an alternative sour cream to soak a sponge cake, use another recipe in the video attached below. This additional method will familiarize you with some of the intricacies of preparing this creamy base. Thanks to this, the cake will become juicy, very appetizing and airy, its delicate taste will not leave anyone indifferent.

Buttered charlotte

If you prefer butter creams, explore the Charlotte preparation method. The video recipe attached below will walk you through the classic method of making this creamy base. You can use it not only to grease the cake layers, but also to decorate the top by adding different dyes. Thanks to this recipe, you will get not only a delicious biscuit, but also a very beautiful one.

Protein

Another option to deliciously soak a sponge cake is to use a protein-based cream base. Its preparation does not require any special secrets, the main condition is to use egg whites. How the process of preparing this cream takes place, see the video tutorial that you will find below. Shown here is how to cook it step by step and explain why it is best to use certain foods.

Curd

Biscuits impregnated with curd mass are very popular. Creams prepared on the basis of this product are especially tender, airy and tasty. This is one of the perfect sponge cake soaks to keep your dessert dry. A cake made with curd cream can serve as an ideal option for a sweet table at any banquet.

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Many people bake with pleasure and love to try biscuit cakes. But few people know the origin of this so popular dessert in our time.

Biscuit translated from French literally means "baked twice".

In the Middle Ages, biscuit was the food of English sailors. Since there is no butter in the biscuit dough, it keeps well and is not susceptible to mold. Sailors took biscuits with them on the voyage and for a long time they did not deteriorate.

On one occasion, Queen Elizabeth's courtier was traveling by ship and tasted the sailors' daily food. He was captivated by the unsurpassed taste of biscuit. So the biscuit hit the tables of high society and its recipe began to spread throughout the world.

Sponge cake cream - general principles of preparation

It's hard to imagine a sponge cake without cream. It is the cream that is able to emphasize all the charm of the taste of the cake. Cream is a bulk made from eggs, cream, milk, butter, sour cream. They can be layered, you can decorate cakes, creating real confectionery masterpieces.

The cream is perishable and should be kept in the refrigerator for no more than 36 hours.

Throughout the history of the biscuit cake, its traditional recipe has not changed, although the recipes for creams have undergone experiments and improvements.

In the process of making cake cream, you will definitely need a mixer, a whisk, a saucepan with a thick bottom, a spoon, a bowl, a measuring cup and a kitchen scale.

You can consider standard recipes for sponge cake creams. These creams can be taken as a basis and personally changed or amended.

Before smearing the cakes with cream, it is better to soak them with syrup. This procedure will take approximately 15 minutes. In preparing the syrup, the proportion of sugar and water is important. For a cake weighing 800g, you need about 500g of impregnation. The impregnation recipe is simple: you need to boil 250 ml of water and add 250 gr. sugar, boil, add 1 teaspoon of lemon juice and vanillin. Alcohol, fruit syrups, cocoa can be added to the impregnation.

When making sponge cake cream, it is important to keep all equipment and hands clean. For the preparation of any cream, high-quality and fresh products are needed.

Recipe 1: Sponge Cake Custard

Custard is one of the best sponge cake creams as it is very delicate and light. Due to their light texture, they will not be able to decorate the cake. This cream is smeared between the cakes.

Ingredients:

Egg - 1 piece;

Milk - 1 glass;

Sugar - oh, 5 cups;

Flour - 2.5 tablespoons;

Butter - 50 grams;

Vanilla sugar - to taste

Cooking method

Pour milk into a non-stick pan, add sugar, flour, add vanillin and an egg.

Beat everything with a mixer for about 30 seconds so that everything mixes well and there are no lumps of flour left.

After that, the pan must be put on the stove and boil the cream over low heat for about 5 minutes until thickened, while from time to time beat with a mixer (so there will be no lumps).

Put the cream to cool.

When it is warm, you need to put soft butter in it and beat well with a mixer until smooth. With the cooled cream, you can smear the cakes and decorate the cake as desired.

Recipe 2: Butter Cream for Sponge Cake

Butter cream for a sponge cake can serve as a decoration and highlight its great taste. This cream is considered one of the most popular in Europe. Since the base of the cream is buttery, the butter should be free of additional flavors.

Ingredients:

Oil - 350 grams;

Condensed milk - 1 can;

Vanilla sugar - 1 sachet.

Cooking method:

Beat the soft butter thoroughly at medium speed with a mixer until a fluffy and airy mass is formed.

Pour in the vanilla sugar and mix thoroughly.

Pour condensed milk into the mass in a thin stream, whipping with a mixer (at low speed). Then increase the speed of the mixer and beat for about 5 minutes until the cream is homogeneous.

The cream is ready.

Recipe 3: Chocolate Sponge Cake Cream

The taste of the cream is delicate, light, chocolatey, with a vanilla aroma, as if created for a sponge cake. However, it is high in calories.

Ingredients:

Cocoa powder - 2 tablespoons;

Milk - 500 ml (it is better to use fatter);

Sugar - 3 tablespoons;

Butter - 1 tablespoon;

Starch - 3 tablespoons;

Vanilla sugar.

Cooking method:

Pour 250 ml of milk into a saucepan, add butter, cocoa, sugar and mix everything thoroughly.

Put on a low heat to boil and cook for 3 minutes while stirring continuously (it is better to do this with a wooden spoon, so the cream will not burn).

Remove from heat. At this time, add starch to the remaining milk and mix thoroughly so that there are no lumps. Pour milk with starch into the hot mixture, add vanilla sugar and put on low heat.

Cook for about 2 minutes, stirring thoroughly, as the cream will thicken during cooking. Remove from heat and cool.

You can grease the cakes with cold cream and decorate the cake.

Recipe 4: Curd cream for sponge cake

Delicate cottage cheese cream for a biscuit cake will make it an ideal dessert and will delight you with an unsurpassed taste. This cream is not only easy to prepare, but also low in calories. Curd cream contains many B vitamins, organic acids, calcium, phosphorus and even iodine. This cream is delicious and healthy.

Ingredients:

Cottage cheese - 500 g;

Cream 30% - 250 ml;

Powdered sugar - 200g.

Cooking method:

Grind cottage cheese with powdered sugar using a mixer or blender.

Beat the cream with a mixer on high speed until fluffy and then add to the curd.

Mix everything thoroughly and gently until smooth.

The curd cream is ready and can be used immediately to decorate and grease the cake.

Recipe 5: Protein Sponge Cake Cream

The lightness of the protein cream will add extraordinary tenderness and airiness to the biscuit cake. This cream will perfectly decorate the cake and accentuate the lightness of the dessert.

Ingredients:

Egg whites - 4 pieces;

Water - 100 ml;

Sugar - 200 g;

A pinch of salt;

Vanilla sugar.

Cooking method:

Sugar should be poured into water and boiled for about 20 minutes over medium heat. It is important to check the readiness of the syrup, for this you need to drop it into a glass of cold water, if a ball has formed, then it is already ready.

Next - beat the whites with a mixer at high speed with a pinch of salt. Syrup should be poured into a lush protein mass in a thin stream, while always continuing to beat the mass with a mixer, but already at medium speed.

The protein cream is ready and can be used immediately to decorate the cake.

Sponge cake cream. Tricks and tips

• when preparing butter cream, it is important to pay attention to the quality of butter, since the taste of the cream depends on it;
• when making a custard, it is important to remember: the more flour you add, the thicker it will be;
• when making a protein cream, you need to pay attention to the dishes. There should not be a drop of water in it, otherwise the cream will not churn. This cream must be used immediately after preparation, since during storage it ceases to be lush;
• the secret of making curd cream is that only fresh and homogeneous products are taken for it
• to give the chocolate cream a more expressive taste, you need to grate the chocolate and sprinkle it on the cakes, and then grease the cakes with cream
• so that when the custard cools does not take on a crust, sprinkle it with sugar on top or stir frequently.
• to each of these creams, you can add different fruits or berries. The same cream, but with the addition of fruit, will give its own touch of originality and uniqueness.
• using food colors, creams can be given bright and extraordinary colors.
• adding a few drops of essence to creams, you can give the cream an interesting taste.

Everyone has different tastes, so only experimentation will help determine what you like best.

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Did you know that biscuit used to be a common dish of sailors? Yes, yes, I knew about this delicacy much later, and the first queen to whom it appeared on the table was Queen Elizabeth. This is despite the fact that this dessert has a French name. We have already tried biscuit dough more than once in various culinary masterpieces, and a different result was obtained precisely from the impregnation, decoration and filling of the dessert. And since this has such an important role, then let's talk about what cream for a biscuit cake is. After all, not every recipe is suitable for this cake.

The peculiarity of biscuit dough is that it is prepared without butter and sour cream, i.e. no fat at all. As a result, the finished cake has a dense and slightly harsh texture. This is not a porous sour cream or manna. Therefore, the cream for the biscuit should be able to saturate the baked cake and also keep its shape when you decorate the dessert with this cream.

Here are the tasks set by the confectioners for the creams we know.

But there are universal cream mixtures, for example, cottage cheese, creamy, yoghurt, sour cream. We will analyze their recipes below.

Sour cream for biscuit cake (from sour cream and sugar)

Sour cream is a very affordable product. Depending on the ingredients added, it can take on different flavors. But in any case, this cut will always saturate the dessert well and make its taste very delicate.

Ingredients:

• 500 gr sour cream from 20% fat
• 100 grams of sugar
• 1 bag of vanilla sugar
• 1 sachet of cream thickener

Better to take homemade non-acidic sour cream. It is thicker and fatter than the store one.

Add sour cream, sugar and vanillin to the container and start mixing everything with a mixer. We mix until the sugar completely turns into sour cream and ceases to be felt.

If the sour cream is very greasy, then do not work with the mixer for long, so as not to interrupt the sour cream and not create oil. When whipping, the sour cream will become thicker.

That, in general, is the whole cooking process.

But there are times when the sour cream mixture turned out to be liquid, then we add a bag of thickener to it.

If you are in favor of avoiding chemical additives in food, then you can do, it shows how to do without the thickener.

Sponge cake cream - a very tasty and simple recipe

A sponge cake can be turned into a masterpiece using any of the creams listed below, most often it is protein, curd, cream and custard. I want to cite another kind of very affordable cream that resembles an ice cream. But it is not suitable for soaking biscuits, it turns out to be dry. It is used more in decorating desserts. And you can soak the cakes with syrup.

Semolina cake cream:

• 0.5 cups milk
• 1 tbsp semolina
• 1 tsp icing sugar
• 0.5 tsp butter

Cook ordinary semolina porridge, let it boil for a minute.

Cover the porridge with cling film so that a crust does not appear.

Add sugar to soft butter, or even better, use powdered sugar and beat together with porridge.

And it can already be used, grains of semolina in the cream are not felt at all.

This cream is also good with lemon. The lemon needs to be boiled with boiling water, peeled from the peel and film and chopped with a blender with added sugar.

This additive is added at the stage of pouring the porridge into the oil mixture.

This cream is unusual because it gives sourness and freshness.

Yoghurt cream for sponge cake

Gelatin can be added to the yogurt cream, then it turns out to be of a denser consistency if it stands in the cold, or it can be cooked without gelatin. I described the version of the cream with gelatin in this article, so I do not want to repeat myself.

Ingredients:

• Cream packaging from 30% fat
• 300-400 gr. thick yogurt

Keep both products in the cold before cooking. Remember that warm cream will separate into two fractions (butter and whey) under the influence of the mixer, we do not need this. We do not translate products, but create culinary masterpieces.

And we begin to whip with a blender, whisk or mixer the cream until soft peaks.

You can add powdered sugar, this is already to your taste. When soft peaks are obtained, start spreading 300 grams of thick yogurt and continue to mix it all. Turn off the mixer when the consistency of the cream has reached solid peaks. When the mass is thick and dense and does not pour out of the plate.

Now you can soak a biscuit with it or decorate its front part.

You can also soak a biscuit roll with this composition.

Sponge cake cream (cream)

A truly stable cream is obtained using the recipe below. And, if you are a master and masterfully own a culinary syringe, then you will really like this mass in your work.

Ingredients:

• 500 ml heavy cream
• 2/3 cup sugar or powdered sugar
• 200 gr. cream cheese Philadelphia
• Vanillin

There are two rules for working with butter cream: we work only with a cold product and start the mixer at the minimum speed.

We will start the preparation of this magic cream, of course, with whipping cream, gradually adding sugar or powder. Whisk until soft peaks.

Now we are dealing with cheese. Cut it into pieces, add vanillin and a couple of spoons with whipped cream to it and mix.

Combine both masses in a deep container for a couple of minutes.

You will get a thick texture and delicate taste. With this cream, you can coat the cakes from the inside and create any shape on them.

If you want to save on store-bought Philadelphia cheese, then cook it over this.

Condensed milk and butter sponge cake cream

Here is one of the most common options for decorating and spreading a biscuit, created without effort. Choose condensed milk to taste - boiled, or simple according to GOST. The taste will be all the same - very pleasant. Just look at the proportions, for some, a whole can of condensed milk in cream may seem like overkill. Then you can dose the amount of condensed milk poured in to your taste.

Ingredients:

• 200 grams of softened butter
• 1 can of condensed milk

Beat the butter to slightly change its structure and saturate with oxygen.

Pour condensed milk into the same container.

Beat for one minute at low speed. The cream is ready.

Cream for sponge cake from sour cream and condensed milk

Condensed milk in creams acts as a substitute for sugar and gives a pleasant delicate flavor to the dessert. Moreover, this cream turns out to be less thick than from cream. The more convenient it will be used both inside the cake and outside, when the gelatin is taken.

Ready sour cream condensed cream

Ingredients:

• 800 gr fat sour cream
• 1 can of condensed milk
• Gelatin
• Vanilla sugar

Beat the sour cream a little and add the condensed milk.

Pour the vanilla sugar into the mixture.

After that, pour in the melted gelatin.

That's the whole cooking process. The mixture will not run in the refrigerator and will be absorbed well into the cake.

Cream for milk sponge cake

In milk, the cream is not only whipped, but also boiled. It is called "custard". Of course, the manufacturing technology is not entirely familiar, but it is perfect for both biscuit and Napoleon cake.
Do you think this is difficult to do? And I tell you that no, the main thing is not to forget to stir it, as is the case with semolina.

Ingredients:

• 1 egg
• 75 g sugar
• 2 tbsp. tablespoons of flour
• 200 ml cold milk
• 50 gr soft butter

Combine an egg with sugar with a blender, pour two tablespoons of flour into the same mass and gradually pour in cold milk.

Pour into a saucepan and brew over medium heat, not forgetting to stir, otherwise, when it becomes thick, it may burn or give you lumps as a result.

The finished cream has a consistency similar to liquid semolina porridge.

There you also need to put butter, already softened. Stir it until it is completely dissolved.

It is ready for soaking the cakes, but for further decoration, send a saucepan with the mixture to spend the night in the refrigerator.

Cream for biscuit cake with cherries

Most often, fruits and berries are combined with a layer of cake and set aside for the final decoration.
If you don't like it when cherries color everything red and then blue juice, then it is better to make a chocolate cream with the addition of cream or snow-white, but using dye.

It is better to add cherries to the dough when baking, or put them on the creamy surface of the dessert.

It is also crushed with sour cream or curd cream and soaked in biscuit cakes.

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Not a single person in the world knows all the cake recipes. And this is not surprising, because the cream for them can be made from a variety of products: from butter, cream, sour cream, condensed milk, chocolate, proteins, cottage cheese, berries, nuts. And if there are relatively few basic options for dough for cake layers, the fillings for cakes are so diverse that no pastry chef is able to learn their recipes. Moreover, many housewives make their own adjustments to the dish to make it even more delicious and unusual.

Cooking features

The process of preparing the filling for the cake depends entirely on the recipe chosen. Obviously, custard is made differently from protein or cottage cheese. For this reason, there are no common options and principles for making sweet cream. However, every pastry chef needs to know some points related to the choice and preparation of the filling for the cake.

• Very often, the choice of filling depends on what kind of crust the base of the cake is made of. For a biscuit cake, butter cream is well suited, for a short cake - creamy sour cream, for a puff cake - butter. Honey cakes are usually soaked in sour cream.
• The choice of filling also depends on the type of cake. Protein cream is used if there is only a base cake and it is not planned to cover it with another cake. Custard is a good choice for a layered cake.
• If the cream is made under mastic, it should be thick, but not so thick that it is difficult to apply it to the cakes. The main thing is that it does not spread. Most often, mastic fillings are made on the basis of butter.
• Whatever recipe for making cake filling you choose, you need to take fresh products for it, especially since in most cases they are not heat-treated.
• Chicken eggs that you plan to add to the cream should be washed thoroughly so that they do not pose a health hazard. After all, pathogenic microorganisms can be on the surface of the shell, and they can get into the dish if the shell is inadvertently broken.
• Most often, cake fillings are whipped using a mixer. A blender will work too, but it will be difficult to achieve the desired result with a whisk.

Knowing the general principles of choosing the filling for the cake and the ingredients for it, you can safely get down to work, guided by the instructions accompanying a specific recipe.

Custard

• butter - 0.2 kg;
• wheat flour - 100 g;
• chicken egg yolks - 6 pcs.;
• milk - 1.2 l;
• sugar - 250 g

Cooking method:

• Wash the eggs thoroughly and separate the yolks from the whites. You don't need proteins for the custard; you can use them for another dish. In particular, they can be used to make a meringue cake or a protein filling for another cake.
• Add sugar to the yolks and beat. At this stage, you can use a whisk or even a fork.
• Pour in the sifted flour, stir to such an extent that no lumps remain.
• Pour in the milk in a thin stream, whisking the filling constantly.
• Put the container with the future cream on low heat and, stirring occasionally, bring to a boil. Being careful not to boil, continue cooking until the cream thickens.
• Cool the cream to room temperature.
• In a spoon, each time whisking with a mixer, add softened butter to the cream.

After the cream has been applied to the cakes, the cake must be refrigerated so that the filling hardens. This type of cream is the most common. Based on this recipe, a chocolate custard is also prepared. His recipe will differ in that two to three tablespoons of flour are replaced with the same amount of cocoa powder.

Sour cream filling

• sour cream - 0.2 l;
• butter - 0.2 kg;
• sugar - 150 g

Cooking method:

• Remove the butter from the refrigerator beforehand so that it softens when the cake filling is prepared.
• Grind sugar in a coffee grinder to a powder state.
• Mix butter with sour cream, add powdered sugar.
• Beat the cream with a mixer.

You can add cocoa powder or berry syrup to sour cream. In this case, it will acquire a different color and aroma. When adding such ingredients to the sour cream filling, keep in mind that it is well absorbed, so the cakes will also acquire the appropriate shade. After applying sour cream, the cake must be refrigerated for at least an hour.

Curd filling

• cottage cheese - 0.25 kg;
• sugar - 150 g;
• heavy cream (for whipping) - 100 ml;
• boiled water - 100 ml;
• gelatin - 20 g;
• walnut kernels (optional) - 20-40 g;
• lemon peel - 3 g;
• vanillin - a pinch.

Cooking method:

• Rub the curd through a sieve.
• Grind the sugar to a powder. This can be done using a coffee grinder.
• If you choose to use nuts, crush them into pieces and lightly fry in a dry skillet.
• Pour nuts, icing sugar, vanillin and lemon zest into the curd mass, beat with a mixer.
• Whisk the cream separately, combine with the curd mass.
• Dissolve the gelatin with water, pour into the curd cream, whisk everything together. If desired, at this stage, you can add any berries to your taste to the filling. Large berries, such as strawberries, are recommended to be cut into small pieces before being added to the cream.

The cream must be cooled before use, otherwise it will be too liquid. However, you should not cool it down until the end until it is applied to the cake. Otherwise, the filling may acquire a jelly-like consistency, making it difficult to use it for its intended purpose. This is not to say that curd cream is ideal for an interlayer of cakes, it is better to use it as a top layer.

Butter cream

• heavy cream (for whipping) - 0.25 l;
• gelatin - 10 g;
• icing sugar - 100 g;
• vanilla sugar - 5 g;
• water (boiled, room temperature) - 100 ml.

Cooking method:

• Pour gelatin with cool water. When it swells, put on low heat and, stirring, wait until the gelatin has completely cooled. Cool to room temperature.
• Whip the cream with a whisk or mixer.
• Continuing to beat, add the powdered sugar in a teaspoon. When it's over, add the vanilla sugar.
• In small portions, whisking intensively, add the dissolved gelatin into the cream.

Chill the cream slightly until it thickens slightly. After applying the creamy filling, the cake should be refrigerated for several hours. Delicate and airy creamy filling is liked by both children and adults. You can decorate the cake covered with it with fresh berries, pieces of chocolate.

Condensed milk cake filling

• condensed milk (in cans) - 0.5 l;
• butter - 0.4 kg;
• walnut kernels - 50 g.

Cooking method:

• Jars of condensed milk, without opening them, put on the bottom of a large saucepan and fill with water. The water level should be well above the cans.
• Put a saucepan with jars on the fire, bring the water in it to a boil. Cook for 2–2.5 hours. Be sure to monitor the water level: if it boils away, the cans may explode.
• Remove the cans from the water and cool.
• Crush and fry the nuts in a dry skillet.
• Soften the oil. It will soften on its own if you take it out of the refrigerator well in advance.
• Open the jars, put boiled condensed milk out of them. Add butter and nuts. Beat with a mixer until the cream is evenly textured and uniform in color.

The cream can also be prepared from cooked condensed milk. The above recipe was created when boiled condensed milk was not on sale, but today it has become quite simple to prepare condensed milk cake filling.

Butter cream

• butter - 0.25 kg;
• sugar - 0.25 kg;
• milk - 60 ml;
• chicken egg - 2 pcs.

Cooking method:

• Remove the oil from the refrigerator to soften it.
• Wash your eggs. Break them into a bowl.
• Add sugar and grind eggs with it.
• Pour in warm milk, whisk the mixture.
• Place the mixture in a water bath and heat until it thickens sufficiently.
• Whisk the cream by combining the egg mass with softened butter.

Chocolate filling

• dark chocolate - 0.45 kg;
• heavy cream - 0.5 l;
• butter - 50 g.

Cooking method:

• Break the chocolate into wedges, put it in a small saucepan with a thick bottom, or in a bowl if you plan to make a cream in a water bath.
• Melt the chocolate.
• Pour in cold cream, stir.
• Refrigerate to room temperature.
• Whip the chocolate-mixed cream with a whisk or mixer. The latter option is preferable, as it allows you to get a thicker and more delicate cream.
• Add softened butter, beat again. Cool it down.

Chocolate cream can be used to soak the cakes as well as to decorate the cake.

Protein cream

• chicken egg whites - 4 pcs.;
• water - 120 ml;
• sugar - 0.25 kg;
• salt - a pinch.

Cooking method:

• Fill the sugar with water and put it on the stove. Simmer the thick syrup over low heat. Its readiness can be checked by dropping it on a saucer: if the drop has not spread over the surface, then the syrup is ready and can be removed from the heat.
• Break cold eggs, separating the whites from the yolks. Add a pinch of salt and whisk the whites into a thick foam.
• Pour warm syrup into the protein mass in a thin stream, while continuing to beat the cream with a mixer.

Delicate protein cream works well as the top layer of a cake. Eggs for him can only be taken fresh. Be sure to wash them before using them to avoid contracting a serious infectious disease. If you want to make the cream denser, you can add gelatin to it during cooking, after diluting it in a small amount of water. In this case, the filling is suitable for making the "Bird's milk" cake.

Creamy cheese filling

• cream cheese - 0.25 kg;
• vanilla sugar - 10 g;
• cognac - 10 ml;
• orange peel - 20 g;
• lemon zest - 20 g;
• icing sugar - 20 g.

Cooking method:

• Mix lemon and orange zest with vanilla sugar and powdered sugar. If desired, the zest can be grated with fresh citrus fruits.
• Whisk the cheese into a small but high enough container.
• Pour cognac to the cheese, add a sweet aromatic mixture. Beat until smooth.

This aromatic filling is suitable for making not only ordinary cakes, but also cheesecakes. If desired, chopped nuts or chocolate chips can be added to the cream.

Banana filling

• butter - 0.2 kg;
• condensed milk - 0.25 l;
• bananas - 0.5 kg.

Cooking method:

• Beat soft butter with a mixer.
• While whisking, gradually add the condensed milk.
• Peel the bananas. Grind them separately with a blender or mash with a fork.
• Combine the banana puree with milk and butter. Beat thoroughly with a mixer.

If the cream seemed too liquid, you can pour a little semolina into it and beat again. The cream turns out to be very fragrant, has a pleasant shade. A cake stuffed with banana cream can be garnished with slices of fresh bananas, but this should be done just before serving the dessert.

To give the filling additional shades of taste and aroma, you can add coffee, jam or jam, citric acid, orange peel, cinnamon and other ingredients to it.

Fillings intended for cakes can just as well be used to fill cakes. Some of the creams can be served as a separate dish, laid out in bowls. In particular, you can do this if you have not calculated and prepared too much filling.

There are several types of biscuit cream. Usually cakes made from such dough are impregnated with sour cream, butter, protein, cottage cheese or custard. Their basic recipes are very simple and consist of only two or three ingredients, and the process of making a cream is reduced to a simple whipping of products. So, for sour cream you only need sour cream and sugar. If you make the simplest butter cream, then condensed milk and butter will become its main components. And for a protein cream, you need egg whites and powdered sugar. More complex creams, such as custard, take longer to cook and contain more components: eggs, milk, sugar, flour, butter. But if you use various flavors, dyes, all kinds of additives, you can endlessly create a variety of recipes for delicious creams, each time surprising guests and loved ones with new desserts. You can add cocoa powder to the same cream with condensed milk, and you get a delicious chocolate layer for cakes or biscuit cakes.

Often, creams become not only delicious filling for cakes and other confectionery products. Lay out in beautiful bowls and decorated with nuts, dried fruits, fresh berries or chocolate, they become delicious desserts, loved by both children and adults.

A simple custard recipe. In addition to impregnating biscuit cakes, it can also be used as an independent dessert. This cream is good for filling various cakes, such as eclairs or rolls. And if you send the custard to the freezer, then it will make the most real ice cream. Add a little vanilla to improve the flavor and aroma of the cream.

Ingredients:

• milk - 2.5 l;
• sugar - 800 g;
• yolks - 10 pcs.;
• potato starch - 3 tbsp. l .;
• flour - 3 tbsp. l.

Cooking method:

1. Pour 2 liters of milk into a saucepan with a thick bottom, put on fire.
2. Put the yolks in a separate bowl, mix with sugar, beat into a fluffy mass using a mixer. Beat until sugar is completely dissolved.
3. Pour ½ liter of cold milk into the sugar-yolk mass. Beat everything again.
4. Add flour and starch, mix well.
5. When the milk in the saucepan is already boiling (but not boiling), pour in the whipped yolks in a thin stream. At the same time, we constantly stir the cream.
6. Cook over low heat, bring the resulting cream to a boil, stirring constantly. After bubbles appear on the surface of the mass, cook for another 3 minutes and remove the pan from the stove.
7. Cover the cream with cling film, cool and use to soak the cakes.

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Delicate orange-curd cream has a fabulous taste. Any dessert based on it literally melts in your mouth. Ideal for chocolate sponge cakes, basket filling and other pastries. The cream can be served as a stand-alone dessert, sprinkled with orange peel, grated chocolate or cocoa powder.

Ingredients:

• cottage cheese - 600 g;
• orange - 2 pcs.;
• cream - 200 ml (over 33%);
• sugar - 5 tbsp. l .;
• gelatin - 20 g;
• lemon juice - 2 tbsp. l.

Cooking method:

1. Rub the cottage cheese through a sieve or beat with a blender so that there are no small fractions left.
2. Soak gelatin in half a glass of cold water.
3. Peel the oranges, remove the seeds, cut into pieces. Using a blender, make mashed potatoes, add sugar (2 tablespoons), mix well.
4. We heat the gelatin, but do not boil until completely dissolved, add to the orange puree.
5. Beat the cream, add to the grated cottage cheese.
6. We send the remaining sugar, lemon juice, orange puree with gelatin to the curd. Mix the cream well and use.

Sour cream combines both quick cooking and delicate, slightly sour taste. Thanks to this amazingly tasty and very simple cream, the cake always turns out to be incredibly airy and fluffy. The cream works well for dry biscuits, such as a honey cake. An important nuance: before soaking the cakes, put the cream in the refrigerator for at least 60 minutes.

Ingredients:

• sour cream - 500 ml (25% fat);
• icing sugar - 1 tbsp.;
• vanillin.

Cooking method:

1. Put sour cream, vanillin and powdered sugar in a separate container. Mix well with a spoon until smooth.
2. Beat with a mixer at medium speed for 10-15 minutes. The mass should at least double.
3. Add chopped nuts, fruits, berries, coconut or grated chocolate if desired.

This cream has remained popular for decades. The secret of his success is clear. The cream is always obtained, it is quickly prepared from simple ingredients, it is great both for soaking the cakes and for creating various decorations for the dessert. Moreover, it is also very tasty. If you want to make a chocolate cream, add some cocoa powder.

Ingredients:

• butter - 200 g;
• condensed milk - 1 can;
• vanilla sugar - 1 sachet;
• liqueur - optional.

Cooking method:

1. Put the oil out of the refrigerator in advance so that it warms up at room temperature. If you want to speed up the process, cut the butter into small pieces.
2. Put the softened butter in a separate bowl. Using a mixer, beat the ingredient until it is completely smooth and soft.
3. Add condensed milk and a bag of vanilla sugar. You can use regular condensed milk or take boiled condensed milk. To give the cream an interesting taste and aroma, add a little liquor.
4. Beat the cream for another 10-15 minutes. The finished cream should keep its shape well and have a uniform consistency.
5. We soak the cakes with cream, using a pastry bag we make all kinds of decorations for the dessert.

Now you know how to make a biscuit cream according to a recipe with a photo. Bon Appetit!

Homemade cake is the most delicious dessert in the world. Even a cake made according to an unpretentious recipe from the family archive can become a real culinary masterpiece if soaked in delicious cream. Pay attention to the useful recommendations of experienced chefs who know how to make delicious biscuit cream, and then your cake will always be the highlight of any home celebration or holiday:

• The more sugar you add to the sour cream, the thicker its consistency will be. If you want to make a liquid cream, then use store sour cream, a thick cream is obtained from fatty homemade sour cream.
• When whipping sour cream, the main thing is not to overdo it, otherwise you risk getting butter.
• Before preparing sour cream, excess liquid should be removed from sour cream. To do this, transfer it to a gauze folded in several layers, hang it so that the serum flows out. This procedure takes several hours. If you want to speed up the process, add a couple of tablespoons of dry cream when whipping sour cream. They will give the cream the necessary thickness.
• For the preparation of creams, it is best to use not sugar, but icing sugar. It is easy to make in a blender or buy it from the store.
• Only fresh curd should be used. It must be whipped in a blender or rubbed through a sieve until a homogeneous consistency is obtained.
• Any cream can be served in bowls, sprinkled with nuts, grated chocolate, garnished with fresh or canned berries. Children especially love these desserts.