Which cream is good for biscuit cakes. What cream to cook for biscuit cakes

27.07.2020

- which one to choose, because there are so many of them? And how to do it for sure ?! We will help you choose and teach you how to cook!

Hello everybody! Those who are just starting to make cakes often ask me: “What kind of cream is suitable for this biscuit? What do you recommend? " So, to make it easier for everyone, I decided to create this article, and, of course, not all of them can be described here, but many creams that go well with biscuit cakes.

What kind of cream should be in order to "go well" with a biscuit? Based on my experience, I will say: it must be quite stable in order to confidently keep inside. Too liquid cream will flow out under the weight of the cakes, especially if they are heavy, well-soaked, or cooked in natural butter, with chocolate, etc. However, the cream for the layer should not be too dense (as for leveling), otherwise it will be dry and, perhaps not gentle enough. The golden mean is what we need!)

All recipes, as always, have been repeatedly checked by me personally, as well as by the readers of the site. They are guaranteed to work. However, the taste of the creams, of course, are different, and I will try to describe the features of each as objectively as possible, so that you can imagine as clearly as possible what you will get, and do right choice... After all, to each his own.

So let's go!

Cream Cheese, or Cheese Cream

There are, roughly speaking, two cream cheese: and. For the filling, inside the cake, I recommend using. better for leveling the cake: in general, both of these creams are stable, but stronger in butter.

Today, cream cheese is one of the most beloved creams by both confectioners and their customers. He's really good. He obediently behaves in cakes, goes well with fruits, berries, caramel, condensed milk and any other additives. Quick and easy to prepare. There are a million proportions. It seems that there are as many proportions as there are confectioners) Those that I use are. But you can put in more cream, and also play with the amount of powdered sugar.

If you have never tried cream cheese, then I must warn you: the taste of the cream has a slight salty tint due to the actual cheese from which it is made. Many people really like this taste: salt, as it were, emphasizes the sweetness of everything else, it sounds very piquant) Unusual, surprising, fresh, if you like. But for some it is so unusual that it causes rejection. Therefore, cream cheese has both ardent fans and opponents, those who absolutely do not like it. If you have tried a cheesecake, in a cafe or at a party, but real, on cheese, and not on cottage cheese, then the taste of cream cheese will be familiar to you.

As for the cheese. Of course, for cream cheese, not "Russian", not "Poshekhonskiy", not "Yantar" cheese, and not even "Omichka" are used, but cottage cheese like Philadelphia. True, this particular brand cannot be found in Russia today, and confectioners take available analogues: Hochland, Violetta, Kremette, Kaymak, etc. This is not processed cheese! This is curd cheese, cream cheese, that is, without additives like dill, tomatoes, etc. Someone does it with ricotta, but, as for me, this is something else, not cream cheese. Yes, curd cheese from different manufacturers is slightly different from each other in consistency, degree of salinity, color and other characteristics, so you may have to try several different cheeses to choose the most suitable one for you.

You can also add a few tablespoons of fruit or berry puree, good cocoa powder, melted chocolate, or chocolate chips... You will have a new cream) Do not overdo it: two or three tbsp. l. will be sufficient.

Cream mascarpone

Another wonderful cream, and also based on cheese, however, now it is mascarpone. As you know, its taste is delicate, delicate, extremely creamy. This cheese is not salty, but rather, on the contrary, slightly sweetish, closer to neutral. So with him it turns out to be the most delicate and super creamy! I love it very much and can recommend it with a clear conscience. In the cake, the cream behaves well, especially if you collect the cake in a ring and leave it to stabilize overnight. However, I recommend collecting all the cakes only in a ring and be sure to give time to settle, at least a few hours, or better - overnight.

The main rule for preparing this cream is that cheese and cream should be directly from the refrigerator! Otherwise, the cream may exfoliate. In the same way as in the previous case, you can add fruit- berry puree, the berries themselves or pieces of fruit, various syrups, nuts (better caramelized, they will crunch better), melted chocolate, chocolate chips or cocoa powder. Experiment!

But keep in mind, it is better to slightly boil the mashed potatoes with sugar and cool, and only then add to the cream, so it will be safer and the cream, and with it the cake will acquire a longer shelf life. Raw berries and fruits turn sour inside the cake rather quickly, so if you put them, then keep in mind that the cake will need to be eaten as soon as it is infused, that is, literally in a few hours! Better yet, put canned fruit or boil fresh fruit with sugar for just a few minutes, cool it down and only then use it for the cake.

The proportions and technology of preparation of the cream in pictures -.

Sour cream

Another great cream for your biscuit cakes!

It is very easy to make it, but you need to prepare: there must be sour cream! Only with such sour cream will the cream turn out to be strong, stable and will hold perfectly inside the cake. If you use ordinary sour cream, unweighted, even with a high fat content (in our stores, the maximum is 30%), the cream will be liquid and can only be used for cakes with a large number of thin cakes such as or. Such a cream will not stay between biscuit cakes. But on the basis of weighed sour cream, the cream turns out, although tender, but for biscuit cake quite appropriate. Moreover, you remember: you need to collect the cake in a ring and give it time to infuse in the refrigerator for at least several hours. During this time, the cream will get stronger and will not go anywhere.

Cream Sundae

It was under this name that I once found this cream. This is exactly how I remembered, wrote down, tested and later published here. Out of habit. But in fact, a more accurate name is sour cream and custard. Why am I focusing on this? The fact is that, judging from my blogging experience, not everyone resembles an ice cream sundae (and I do not want your expectations to be deceived), which, of course, does not in the least detract from its other merits. And there are really a lot of them! Thanks to the decent amount of butter, the cream is stable enough both for the filling of the cake and for the outer coating. It can be used for both multilayer cake type of honey cake, and for biscuit, suitable for both vanilla cakes and chocolate, combined with any additives. The taste of sour cream is quite palpable, as is the taste of butter, so all products must be of the highest quality! No spreads, margarines or cheap "butter-like" products, no sour cream products, only natural, fresh ingredients. As much as you can find.

A detailed recipe and cooking technology with a photo -.

Charlotte cream

But this cream is already a real oil. But for oil it is very good! Of course, if you use only high-quality products and, first of all, real butter, and not margarine or an incomprehensible product on which butter is written, but in fact it is something creepy with an oil smell.

Charlotte cream is a Soviet heritage, it was used in many confectionery products of those years, for example, in the famous one. But you can, of course, use it for other cakes, those that you come up with yourself.

Why is any butter cream so attractive? It sets very quickly in the refrigerator, and the cake with it turns out to be strong, which is very good for transporting and creating complex structures, the so-called 3D cakes. If you noticed, American and Australian pastry chefs almost always use butter cream for the layer of cakes, albeit another, not Charlotte. Firstly, apparently, they are so tasty, and in general - it is so accepted, and secondly, it is really convenient to work with butter cream: the cake is assembled quickly and even without a ring, it does not have to be insisted, there is practically no shrinkage, it was kept in the refrigerator for an hour and can be leveled.

And he has one minus, but significant: not everyone likes this cream, it is still too greasy. And if we talk specifically about Charlotte, and sweet too. However, according to my observations, lovers of that old, Soviet pastry are simply delighted with it!

Tip: be sure to put in the cognac! Just believe it: it will be much tastier and more aromatic.

Butter cream on Swiss merengue

This cream, of course, is more suitable for flattening cakes, but, as I already wrote, if for some reason you want to use butter cream for the filling of the cake, then you can easily take this one. It tastes like butter cream, and that says it all. However, you can add cocoa powder or berry puree to it, it will be more interesting. And yet, do not neglect cognac, the taste of the cream will benefit greatly from this, and the shelf life so you slightly increase.

Chocolate ganache

One of my favorite creams, if, of course, you can call it that, because the word "filling" is more appropriate. After all, you can fill anything with ganache: cake, cupcakes, pasta cakes and any other cakes, sweets, etc. Ganache can also be used to level the cake. It's all about the proportions, for each type of product and the chocolate itself, they will be different.

I'm already talking about ganache. Although the article was written a long time ago, I still completely agree with it, the main thing is true. But the proportions - I repeat! - will differ depending on what exactly we are preparing. You can generally invent your own, in which the ganache will completely suit you in taste, texture and behavior. The main thing to remember is that the more cream and less chocolate, the less strong the ganache will be. For leveling, a stronger ganache is needed, for the filling, accordingly, a more tender one is suitable.

For example, to at least be guided by something. Inside the cake I can advise, 1: 1 for milk chocolate, 1: 1.5 (chocolate-cream) for dark and 1.5: 1 for white. This is for relatively dense fillings. In fact, you can take a lot, but significantly less chocolate! Just whisk well then! Then, rather, it will not be ganache already, but cream, stabilized with chocolate, they will be tender with a light chocolate flavor... Less strong, of course, but very tasty, as I like to say - like melted ice cream. But it all depends on what else you have in the cake, how sweet and dense your cakes are, etc. Therefore, do not take these words for truth, just experiment!) After all, if you set out to invent your own cake, then you need to be ready to samples and to the fact that you will not immediately find your ideal ratios between the components!

Well, and one more piece of advice, or rather a rule: be sure to let the ganache brew in the refrigerator for several hours. So, by the way, you will see how it will be in the cake. If it's too dense, you can add cream and a little butter (it will add plasticity).

That's it for today!)

I think you can already choose from this list cream for sponge cake that suits you!

Merengi, albeit stable, it seems, I do not recommend using for cake filling. Who does not know, this is just a name so interesting, in fact, it is well known to us protein custard... It is still rather dry to be inside the cake, it is good to use it for decoration.

However, there are many more creams that are great for a sponge cake, and I will definitely talk about them in one of my next articles.

Stay with us!) And delicious creativity to you!

Sponge cake is as delicious as it is unique. The cake, like a sponge, absorbs any of the creams you suggest. If you want sour cream - please, berry impregnation - easy, honey - as easy as shelling pears. How to make a cream for a biscuit cake depends on your mood and taste preferences - we will consider the most optimal options.

Sour cream for a biscuit cake "Creamy extravaganza"

The sponge cake cream recipe, made from sour cream, occupies a dominant place in the hierarchy of creams. Sour cream penetrates into every cell of the biscuit cake, fills it with tender creamy taste, softens, makes the biscuit incredibly juicy. You can add your favorite fillers to such a filling. Her recipe is outrageously simple. You need to take half a liter of medium fat sour cream and a glass of sugar. The cooking scheme is also available to the child:

Pour the sour cream and sugar into a bowl. Try not to be mistaken with the choice of sour cream, because the final taste of the dessert depends on it.
Beat with a mixer until the sugar melts. If you stop, the dressing will come out thin and will flow from the cake onto the table like spring drops. As soon as the sour cream with sugar will stick to the spoon, the dish is ready.

Note: For a sponge cake it will become a work of art if you add nuts, chocolate chips, almonds or any fruit to it.

The main task is to protect this blank from taking samples by children. Anyone with sour cream will become a festive table decoration.

"Airy Delight" curd cream for biscuit cake

At home, make cottage cheese cream for a biscuit quickly, and to taste, it claims the honorary title of an independent dessert. And this is not surprising, because the most delicate cottage cheese plays the main violin in this recipe. Ingredients:

A pound of low-fat curd.
700 ml of cream.
A couple of sachets of cream fixer.
A quarter glass of sugar.
A packet of vanilla sugar.

Step by step cooking:

Take and mix the cottage cheese with vanilla.
Pour sugar into the resulting mass.
Whisk the cream tightly with a fixative, this will allow the cream in the cake not to creep, but to keep its shape beautifully and high.
Gently pour into the curd, mix them with a spatula. Curd filling ready.

Curd cream for a biscuit cake will become not only a filling for the cakes, but also simply, in the form independent dish, will please the guests. It should be noted that children rarely like cottage cheese, but if you present them with such a dessert, hardly anyone will refuse. But cottage cheese is a storehouse of calcium and protein, which is very useful at any age.

Yoghurt cream for sponge cake "Isabella"

If you want variety, lightness and you have a fruity mood, then yoghurt filling will become indispensable for a biscuit dessert. Take:

A glass of 30% cream.
Half a liter of yogurt (no matter what degree of liquid).
30 grams of gelatin.
A couple of tablespoons of powdered sugar, in extreme cases, sugar.
Any berries or fruits that your family loves.

Step-by-step cooking scheme:

Melt the gelatin with some water, but do not boil, otherwise it will turn into jelly.
Whisk the cream tightly with sugar.
Whisk the yoghurt separately, add the melted gelatin to the yoghurt mass.
Pour the yoghurt-gelatin mixture in a stream into the whipped cream.
Whisk thoroughly and refrigerate until thick.
The fruit can be crumbled or mixed whole into the resulting mousse.

Sponge cake yoghurt cream will diversify your menu and showcase your skills as a hostess.

Creamy cream for biscuit cake "Admiration"

If your task is to cook delicious and beautiful dessert for a young man, then the biscuit cake needs to be decorated with cream filling. Rest assured, the young man will not remain hungry, and he will appreciate your culinary skills. Cooking won't take a lot of your time. Such a "dressing" will decorate even the most prosaic biscuit cakes from the store. Necessary:

A pack of butter.
A packet of vanilla.
4 cups powdered sugar.
A couple of tablespoons of milk, you can cream.

Step-by-step cooking:

Remove the oil from the cold, let it sit to soften. Take the butter and beat with a mixer for a few minutes, until it turns into a fluffy light mass.
Gradually add the vanilla while whisking and icing sugar... Do not rush, enter everything in small portions.
When ready, pour in milk or cream, beat for a few minutes.
Add color with food coloring if desired. But, be careful, it can spoil the consistency of the future biscuit pouring.
It doesn't matter if the decor elements blur, cool the filling, then beat for a couple of minutes, and everything will work out.

Any flowers, inscriptions, pictures - everything can be created using butter cream... Among other things, you will be sure of its quality and the absence of harmful additives in its composition.

Custard for biscuit cake "Minute of pleasure"

Just a miracle, not a biscuit cover. The delicate, silky texture flows around the biscuit. The mild taste makes you forget about the daily bustle for a minute and gives you true pleasure. With all the benefits, this is a very simple sponge cake cream. To cook it at home, you need:

A glass of milk.
One egg.
Half a glass of sugar.
50 grams of butter.
Vanillin on the tip of a knife.
A couple of tablespoons of flour with a slide.

Let's start cooking:

Pour milk into an unenamelled container, add flour, sugar and vanilla there, beat in an egg.
Beat the whole mixture with a mixer for half a minute, just so that everything mixes well and all the nasty lumps break.
Put on the stove and cook over low heat. It is better to tap the contents with a mixer right in the container, then the silkiness is ensured.
After five minutes, remove the workpiece from the heat and cool. Better to put the container in a saucepan where the water is poured. The cooling time will be halved.
Once the mass has cooled, cut into it butter room temperature.
Whisk until smooth.

As you may have noticed, the variety of sponge cake creams is amazing. You don't have to have seven spans in your forehead to make an original dessert.

Video: Biscuit Protein Custard

Further memories are different for everyone. Because the composition of the dough, if it changes, is insignificant, but there can be many variations of the filling. And it is she who will give the “sweet note of celebration” a special zest and originality. An experienced hostess always has recipes for cream for a sponge cake - to surprise friends and family with something new. This is the most frequently used butter and low-calorie cottage cheese, and “whipped cream” that melts in your mouth, and delicate custard or protein fillers - the biscuit is good because it goes well with almost anything. Each type of cream can be further diversified. By adding a little rum or cognac to the butter, we get a noble bitterness.

The five most commonly used ingredients in recipes are:

Vanilla will brightly decorate curd or custard. Condensed milk with sugar is good to use with sour cream or cream. A spoonful of cocoa can change the taste of your dish beyond recognition. Therefore, probably, everyone loves to cook these desserts so much. Uncomplicated in their execution, due to the variety of ingredients, they are completely different from each other. You can add fresh fruit to the treat. The sourness of kiwi or cherries will favorably set off its taste. Banana, peach, pineapple will complement and reveal the delicacy of the delicacy. Walnuts, almonds, coconut flakes will be an amazing highlight. And grated or hot chocolate can be a secret ingredient for any chef who wants to surprise others with a real masterpiece. When preparing a sponge cake, trust your imagination and grateful guests will surely substitute empty plates for more.

There are a huge number good recipes a wide variety of incredibly delicious biscuit cakes. But what makes them so diverse? Of course, the cream with which the cakes are soaked. It sets the mood for your cake. In essence, a cream is an elegant fluffy mass, which is prepared by whipping various products, such as cream, sugar, depending on the composition.

Editorial office Quick recipes»Will show you ten of the most common, easy-to-make biscuit cream recipes, and you will determine which cream is better and more suitable for the interlayer of your next biscuit cake.

All recipes are different in composition, and each of them exists in several, or even in dozens of options. Here are collected the most simple and universal. If you are not immediately going to use the prepared cream, then in this article you will find out how long you can store the cream or dessert smeared with cream. Be careful, as the cream is a very perishable treat.

Sour cream biscuit

Ingredients:

Butter 150 g;
Sour cream 150 g;
Sugar 100 g.

Cooking method:

The cream turns out to be lush, light and delicate. It goes well with any type of cake.

First, break a glass of sugar into powder. Whisk butter softened at room temperature with chilled sour cream (or cream) and powdered sugar. A thick foam should form that does not spread. Add the icing sugar gradually. The cream is ready!

Sour cream, with prolonged beating, turns into butter. Sugar dilutes the cream significantly. Try to beat the cream with a whisk and keep the amount of sugar to a minimum.

Biscuit custard

Ingredients:

For biscuit:

Eggs - 6 pcs.;
Flour - 150 g;
Sugar - 150 g;
Baking powder - 5 g;
Salt - a little;
Vanilla sugar - 10 g.

For the cream:

Milk - 300 ml;
Sugar - 150 g;
Vanilla sugar - 10 g;
Eggs - 3 pcs.;
Salt - a little;
Flour or starch - 30 g;
Butter - 300 g.

Cooking method:

Combine flour (150 g) with baking powder (5 g). Line the mold with parchment and grease with oil so that the biscuit comes out of the mold easily. To separate the whites from the yolks, simply break 6 medium-sized eggs into a mixer bowl. Season with salt, add a little vanilla for flavor and sugar (150 g). Whisk. The mass should be white, fluffy and firm.

Sift very carefully into the resulting mass and stir in the prepared flour. When preparing biscuits, it is better not to make sudden movements or make noise in the kitchen.

Gently transfer the dough into a mold, level from the center to the edges so that the dough layer in the center is slightly smaller than at the edges. You need to bake a biscuit for 40-50 minutes, preheat the oven in advance. Baking temperature 180 ° C. Remove the biscuit from the oven, let it cool, remove the mold and paper. Leave the biscuit on a wooden board or wire rack to rest and slightly dry out.

Make a custard. Put 3 eggs or 9 yolks in a bowl, add milk (150 ml), salt on the tip of a knife and flour or starch (30 g), stir until smooth and set aside. Pour sugar (150 g) into a saucepan, add milk (150 ml), stir. Heat, stirring, until the sugar dissolves, and let the milk boil. While stirring the egg mixture, pour the hot milk into it.

Return everything together in a saucepan and heat until thickened, the cream must be intensively stirred with a whisk all the time so that no lumps form. Pour the cream into a cold bowl, add the vanilla for flavor and stir. Cover in contact cling film and leave to cool.

The custard is cold, make the butter custard. Put butter (300 g) in a bowl, the butter should be soft. Beat with a mixer until the butter turns white. Then, while whisking, add the custard gradually. Cut the biscuit into three cakes and assemble a simple biscuit cake with custard.

Place the crust with the cut side up on the cake assembly stand. On the cake - a third of the cream, smooth. The next crust - again a third of the cream, put the last crust with the smooth side up. Cover the cake with the remaining cream. Sprinkle the sides of the cake with chopped nuts. Decorate the top of the cake with cream roses and lightly sprinkle with nuts too.

Cottage cheese cream for biscuit

Ingredients:

250 g of cottage cheese;
50 g butter;
350 g icing sugar;
a pinch of vanillin.

Cooking method:

Rub the cottage cheese through a sieve, add vanillin and softened butter. Beat the mixture at low speed until smooth. Pour the icing sugar in portions, gently stirring the cream. When all the powder is in the curd mass, beat the cream again. It is necessary to grease the biscuit cakes in advance so that the curd cream soaks the cake.

Butter cream Charlotte for biscuit

Delicious and delicate, with a light structure, Charlotte cream is suitable not only for the layer of the cake, but also for finishing.

Ingredients:

Butter - 100 g;
Granulated sugar - 90 g;
Egg yolk - 1 pc .;
Milk - 65 g;
Vanilla sugar - 1/2 sachet;
Cognac - 1 tbsp. l.

Cooking method:

Remove the oil from the refrigerator in advance (1–2 hours before cooking). Make a syrup. Mix milk and yolk, strain through a sieve, add sugar and put on the stove to heat. Boil the syrup over low heat with constant stirring for 7–8 minutes, from the moment of boiling, cook for 1–2 minutes. In appearance, the syrup should resemble condensed milk.

Pour the prepared syrup into another dish, cover with plastic foil so that the top does not get windy, and cool. Place the butter in a large bowl and whisk at high speed until fluffy. During the process, stop several times and use a silicone spatula to collect the cream, which is smeared on the sides of the bowl.

Add the cooled milk syrup to the butter in small portions (these ingredients should be at the same temperature). The finished cream has the following structure: airy, white, thick, easily falls off the shoulder when tapping on the edge of the bowl.

Charlotte cream is most often flavored with strong liquor, cognac, vanilla sugar. You can combine vanilla sugar with regular sugar and add it to the egg syrup during its preparation, or you can grind it into powder and add it to the cream at the very end of the whisk.

Chocolate sponge cake cream

Ingredients:

butter, softened - 250 g;
condensed milk - 150 g;
water - 50 g;
egg yolks - 2 pcs.;
cocoa powder - 12 g;
vanilla extract - 1 tsp

Cooking method:

Bring the butter to room temperature (ideally 20 ° C). While the oil is heating, in a small saucepan, mix the condensed milk with water, then add 2 yolks and mix until smooth.

We put the saucepan on low heat and, with continuous stirring with a spoon, bring the mixture to a thick state. The finished syrup should leave a clear mark on the back of the spoon when you slide your finger over it.

Be careful not to bring the mixture to a boil, otherwise the yolks will cook.

Pour the finished syrup into a clean dish and cool to room temperature. Beat the soft butter very well with a mixer until fluffy (about 10 minutes). Continuing to beat, add cocoa in three passes until a smooth consistency is obtained. Next, add the cooled syrup one spoon at a time, whisking thoroughly after each portion. Finally, add the vanilla essence. Do not refrigerate such a cream before use.

Cream diplomat for biscuit cake

Ingredients:

milk - 250 ml;
sugar - 60 g;
egg yolks - 45 gr. (2 medium);
corn starch- 30 g;
heavy cream, 33-35% - 250 ml;
vanilla extract - ½ tsp;
icing sugar - 1 tbsp. l .;
dark chocolate - 100 g (optional).

Cooking method:

In a saucepan, bring milk and half of the sugar (30 g) to a boil, stirring occasionally. In a separate bowl, whisk the egg yolks, the remaining sugar (30 g) and starch. As soon as the milk begins to boil, remove from the heat, reduce the heat to a minimum and pour 1/3 of the milk into the yolk mixture with constant stirring.

Pour the resulting mixture back into the saucepan with milk, again stirring with a whisk. We return the saucepan to the fire and, with constant stirring, bring the cream to a boil. A few seconds after the bubbles appear, remove from heat.

If you need chocolate cream, then after removing the saucepan from the heat, add finely chopped chocolate and stir until smooth. Pour the custard into a clean dish, cover it tightly with foil and leave it for a few hours or overnight to freeze.

Whisk very cold cream separately with vanilla essence to soft peaks. At the end, add 1 tablespoon of powdered sugar and beat a little more until stable peaks. Whisk the completely cooled custard lightly with a whisk and gently stir in the whipped cream with a spatula in folding movements from bottom to top, achieving a uniform consistency.

Protein cream for biscuit

IngredientNS:

6 pcs. egg;
400 g sugar;
200 ml of water;
A pinch of salt;

Cooking method:

We divide the cooled eggs into whites and yolks. Beat the whites with salt until strong peaks are formed. Combine hot water with sugar, stir and put on medium heat, boil the syrup for 35-40 minutes. We check the readiness of the syrup, the drop should not spread over the plate. Cool for 5 minutes.

Then we begin to beat the whites again while adding a thin stream of syrup. The cream begins to acquire a glossy shine. Cool the cream. Then we transfer it to a pastry bag or cornet and decorate the cake or pastries. Bon Appetit!

Pistachio biscuit cream

Ingredients:

Sugar 50 g;
Milk 250 g;
Egg yolks 50 g;
Corn starch 10 g;
Flour 10 g;
Vanillin 1 g;
Butter 250 g;
Food coloring 1 g.

For pistachio paste:

Pistachios 100 g;
Almond flour 25 g;
Sugar 50 g;
Water 30 ml;
Powdered sugar 20 g;
Food coloring 1 g.

Cooking method:

Pistachios peeled from shells, but you need to take nuts that will not be salty and not fried, pour boiling water. You need enough water to cover the nuts. We wait 5 minutes, after which we drain the water, and peel the nuts. Dry the pistachios with a paper towel and put them on a baking sheet.

Preheat the oven to 150 degrees, put a baking sheet with nuts in it for 8-10 minutes. The nuts should dry out, but should not change their beautiful green color! Add powdered sugar to the pistachios, mix and grind everything into flour. Next, add almond flour, mix again. In a separate glass we combine sugar and water, wait for the crystals to completely dissolve, while stirring. We drip green food coloring, mix. The pistachio paste is ready - you can proceed directly to the cream.

Put the yolks in a small bowl, sift the flour, add granulated sugar. Add vanillin and cornstarch to this. Mix everything well with a whisk. Pour milk into a saucepan and bring to a boil, and then add half of the milk to the yolk mixture a little at a time, stirring continuously.

Now the resulting mass must be returned to the saucepan with the remaining milk, put it back on the fire - medium heating. Prepare the cream until it thickens. We are waiting for the mass to cool down to 20-25 degrees Celsius.

When the mass has cooled to the specified temperature, spread the pistachio paste to it, mix well. Cut the butter, which should be softened, into pieces and add a little to the rest of the ingredients, whisking everything together at a medium mixer speed. Beat until fluffy. In the process, add another 1-2 drops food coloring.

Orange biscuit cream

Ingredients:

2 oranges;
Sugar 1 glass;
Butter 200 g.

Cooking method:

Wash the oranges. Place in a saucepan, cover with water and boil oranges in boiling water for 5 minutes. Drain the water, pour in a new one and boil the oranges 2 more times for 5 minutes. Then drain the water again, pour in a new one and cook the oranges for 15 minutes.

After that, cut the oranges, remove the seeds, if any, mince the oranges. Add sugar to oranges, mix, add butter. Beat everything with a mixer and put the cream in the refrigerator to freeze a little. The orange cream can then be used.

The most delicious cream for biscuit cakes

Ingredients:

250 g softened butter;
200 g icing sugar;
100 g of milk;
a pinch of vanillin.

Cooking method:

Pour milk into a saucepan and boil. Cool to room temperature. If using pasteurized milk, this step can be skipped. Add the remaining ingredients to the cooled milk: soft butter, powder and vanillin.

Beat the mixture for 4-5 minutes, until the mixture becomes smooth. As soon as the mass becomes airy, the cream is ready. For the texture of the cream to be delicate and thick, it is worth choosing a high-quality oil. The temperature of the food should be approximately the same. This will prevent the cream from flaking.

How long can biscuit cream be stored

Cakes with various creams and fruit filling stored at +/- 2–4 С

Unfinished cakes with protein cream or fruit finish last 72 hours.
Cream cakes based on butter - 36 hours.
Whipped cream cake - 6 hours.
Custard cakes - 6 hours.

It's so easy to diversify homemade desserts with delicious and easy-to-prepare biscuit creams. Also on our website you can find out how to prepare delicate chiffon ones that melt in your mouth and always turn out to be lush.

Sponge cake cream is the most delicious and beloved component of the cake. The cream is able to give the usual biscuit cake the most varied shades of taste, allows you to cook absolutely different confectionery, turn a trivial cake into a masterpiece.

The main advantage of a biscuit is its versatility. WITH biscuit dough absolutely any type of cream is combined, so it is impossible to describe how to make a cream for a biscuit cake in one post. The most common are sour cream that gives sourness, fatty and satisfying butter, healthy and nutritious curd or yogurt cream, sweet and beloved by everyone, without exception, chocolate or caramel cream based on condensed milk.

One or another cream is prepared depending on the desired calorie content of the dish, taste or additional components. Which is better is hard to say. For example, a cake with berries and fruits goes perfectly with cottage cheese, yoghurt or sour cream. Chocolate cake we recommend adding a thick butter cream. We recommend making a dessert with nuts with caramel cream from boiled condensed milk.

We offer proven recipes for creams. Their preparation is not difficult, and the result will surpass all expectations.

Photo simple sour cream for cake

Sour cream is not as high in calories as butter, and less sweet than protein. Great for cakes with fresh or canned fruits and berries, has a pleasant sourness and will be appreciated by those who do not like sugary desserts. The most popular biscuit-based cakes are cherry and sour cream cake or fruit and sour cream cake. The cakes are light, juicy, tender, do not overload the body with fats and carbohydrates.

Ingredients for the recipe:

fat sour cream (from 30%) 2 glasses
sugar 1 cup
vanilla sugar 1 tsp

Cooking method:

Beat the cooled sour cream with a mixer at medium speed, gradually adding sugar.
Add vanilla sugar at the very end. Use immediately until the cream is fluffy.

Photo of the lung curd cream for cake

Biscuit curd cream is considered one of the most useful and low-calorie. It goes well with berries (strawberries, raspberries, currants), fresh and canned fruits (apricots, plums, peaches). To obtain a thick layer of cream, it is recommended to thicken the cream with gelatin.

Ingredients for the recipe:

cottage cheese 500 g
heavy cream (30%) 250 ml.
sugar 1.5 cups
gelatin 20 g
berries (optional) 300 g.

Cooking method:

Pour 150 grams of gelatin warm water... Leave to swell for 30 minutes. Heat the swollen gelatin, stirring occasionally, until it is completely dissolved. Refrigerate.
Rub the cottage cheese through a sieve to get a homogeneous mass without lumps.
Whip the cream with a blender into a fluffy mass, gradually adding sugar. Add cottage cheese, stir. Adjust the amount of sugar to taste.
Pour gelatin into the cream in a thin stream. Add washed and dried berries. Mix gently. Cream of cream and cottage cheese is ready.

Photo of thick chocolate cream for cake

This recipe's chocolate cream is suitable for whites and chocolates. biscuit cakes... It can also be served as a stand-alone dessert. The cream turns out to be thick, dense, goes well with juicy soaked biscuit cakes. Preparing quickly and easily. The calorie content of the cream is high, so it is necessary to feast on a cake with chocolate cream in moderation.

Ingredients for the recipe:

eggs 3 pcs.
sugar 1.5 cups
butter 400 g
cocoa powder 3 tbsp. spoons
water 100 ml.
cognac (rum, chocolate liqueur) 2 tbsp. spoons

Method of making chocolate cream for biscuit cake:

Boil the syrup from sugar and 100 milliliters of water. To do this, mix the sugar with water and cook, stirring occasionally, until the sugar dissolves. Skim off the foam that forms when the syrup boils. Set aside to cool.
Use a mixer to beat the eggs until fluffy. Add chilled sugar syrup gradually.
Whisk in softened butter with cocoa powder. Add egg mixture and cognac. Continue whisking until smooth. The most delicious cream is ready.

Photo of fruit yoghurt cake cream

Cakes with yoghurt cream have become the best gift for girls who are trying to keep fit. With their appearance, it became possible to feast on a delicious cake without harming the figure. By itself, yogurt is a valuable fermented milk product containing lactic acid bacteria important for the body, therefore, desserts with its use are not only tasty, but also healthy. It is preferable to give such cakes to children. They are light, low in calories, and tasty. Try making a fruit yoghurt cream at home. It is possible that it will become a frequent delicacy for your family.

Ingredients for the recipe:

yogurt 500 ml.
cream (30%) 1 cup
powdered sugar 1 cup
fruit juice 1 glass
gelatin 30 g.

Method of making yoghurt cream for sponge cake:

Soak the swelling gelatin in the juice as directed on the package.
Whip the cooled cream into a foam, gradually adding the icing sugar. If using packaged juice, be aware that it is sweet enough. The amount of powder can be reduced.
Heat the swollen gelatin. Stir until the gelatin is completely dissolved. Let the mixture cool slightly. Combine yogurt, whipped cream, and gelatin. Mix gently.
If desired, you can add pieces of fruit or whole berries to the yogurt cream - raspberries, strawberries, peaches. The cream hardens, keeps its shape well, it can be used under mastic. To get a thick layer of cream, lay it in several steps, waiting for the previous layer to harden a little.

Photo of butter cream for biscuit with condensed milk

The most common cream is a cream based on boiled condensed milk. The familiar homemade taste known from childhood, delicate creamy consistency, ease of preparation - thanks to these qualities, the cream is most often prepared for a layer of biscuit cakes. Ideally combined with white and chocolate biscuits, cakes soaked in regular syrup or fine alcohol. A thick butter cream on boiled condensed milk can be used to decorate desserts, it keeps its shape, does not flow at room temperature.

Ingredients for the recipe:

boiled condensed milk 400 BC
butter 200 g.
cream (30%) 200 g.
cognac 1-2 tbsp. spoons

Cooking method:

Whisk softened butter with boiled condensed milk and cognac.
Whisk the cold cream separately until lather. Combine the masses carefully. The cream is ready.
If you want to use cream for cake decorating, it is better not to add cream. They make the cream airy and delicate, but hold the pattern worse.

Since the cream for a sponge cake is the main component of the dessert, on which the success of the dish depends, it is worth paying special attention to its preparation. Tips and tricks experienced confectioners how to prepare biscuit cream correctly will help you not to be mistaken:
To make sour cream, you need thick, fatty sour cream, from 30% and above. If you could not find one, you can make the usual 20% sour cream thicker. To do this, discard the sour cream in a colander, previously lined with gauze or a linen napkin. Leave to stand for 3-4 hours. The excess whey will drain and the sour cream will become thicker.

Before whipping sour cream or cream, they must be well cooled. Warm dairy products will remain liquid, fluffy cream will not work.

Butter cream it will not be so high in calories if part of the butter in the recipe is replaced with thick semolina in milk.

If using gelatine creams, coat the cakes in a cake tin. The cream will not float, but ready product will keep the correct round shape.

Add powdered sugar to the cream instead of sugar. This will help avoid situations where the sugar has not dissolved and crunches unpleasantly on the teeth.

Feel free to change the proportions yourself in the recipes above. The quality of the finished cream will not change. Only the taste will change slightly.