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Cake cakes with butter cream. Sponge cake with butter cream

My family is very fond of baked goods, but the tastes are completely divided. The husband prefers everything chocolate, the son can only taste a small piece, the grandson is still small, but also with his own preferences, but the daughter-in-law loves only light cakes, especially biscuit... It was for her arrival that I baked this very tasty and beautiful cake made from sponge cakes, butter cream and fresh strawberries... The cake was appreciated, even the grandson ate with the addition. I baked the sponge cake on boiling water in a multicooker, which greatly facilitated the process. For the preparation of the cream, cream of 30% or more will be required. And of course, fresh strawberries, the season of which is in full swing, gave the cake freshness and sophistication.

For cooking sponge cake with butter cream and fresh strawberries we will need:

For biscuit:

  • 5 eggs
  • 160 g flour
  • 190 g Sahara
  • A pinch of salt
  • 1 tsp (no top) baking powder
  • Vanilla sugar (sachet)
  • 3 tbsp vegetable oil
  • 3 tbsp boiling water
  • Butter for greasing the bowl

For cream:

  • 500 ml cream 30%
  • 4 tablespoons powdered sugar (approximately 70 g.)
  • 1 tsp vanilla sugar
  • 10 gr. gelatin
  • ¼ glass of water
  • 1 kg strawberries (large)
  • 50 gr. dark chocolate

For impregnation:

  • Sugar

How to bake a fluffy sponge cake on boiling water in a slow cooker you can find out.

It is better to bake the sponge cake in advance so that it is completely cool and "rested".

These are the products we need to make airy butter cream.

In order for the cream to keep its structure well, we will add gelatin to it.
To do this, pour the gelatin into a mug of water and let it swell. within 40 minutes.

Here is such a tall, very beautiful biscuit turned out.

With a sharp and long knife cut the biscuit into three equal parts.

That's it, now you can start preparing the cream.
Pour the cream into a mixer bowl, add powdered sugar, vanilla sugar and beat at high speed until thickened.
At this stage, you need to be very careful not to whip the cream, as you will get butter.

By then, the gelatin will be ready.
We put the mug in the microwave for a few seconds so that the gelatin is completely dissolved.
If there is no microwave, do it in a saucepan on gas, but so as not to boil.
Pour the gelatin into the cream in a thin stream, whisking constantly.
Here's a cream that turned out.

Now you can start assembling the cake.
So that the biscuit does not turn out to be dry, it must be soaked.
Since I was going to treat a cake to my little, beloved grandson, my impregnation is only from water and sugar.

Put the first cake in a split form.
With a silicone brush soak the cake.

We spread a layer of cream.
On the cream, coarsely chopped strawberries.
The strawberries need to be calculated so that there is enough to decorate the cake..

Some cream again.

We spread the next cake, be sure to impregnate.
Spread with a layer of cream.
We spread the chopped strawberries and again a little cream.

Cover with the last cake and put in the refrigerator for 2 hours.
After the expiration of time, carefully remove the sides of the split form.

Using a spatula, transfer the cake to the dish.
To do this is as simple as possible, since by that time the cream will set well.
Liberally grease the sides and top of the cake with cream.

Using a pastry syringe, decorate the edges of the cake with flowers on top and bottom.
Put the strawberries cut into slices around the cake.
Cut the rest of the strawberries into quarters and place them nicely on top.

Melt the chocolate in the microwave or in a water bath and pour it over our cake.
Put the finished cake in the refrigerator.

But this is mine sponge cake in the context - very lush and tasty.

If you liked my cake, I welcome your comments and feedback.

BON APPETIT!

And I baked this cake at the request of my daughter-in-law for the christening of her grandson, she loves my biscuit cakes very much ... This time from fruit I used kiwi, grapes of two varieties (green and blue), mardarin and raspberries. She sprinkled the sides of the cake with nuts, and of course chocolate ... The cake turned out to be very tasty and very tender, everyone liked it ...

Here is a version of the cake I prepared for my DR. Since it is no longer the strawberry season, I replaced it with nectarines, and decorated the top with chopped nectarines, plums and grapes. It turned out not only very tasty, but also beautiful!

Homemade sponge cake is many times tastier than the one purchased in the store. After all, it is made with love, saturated with the warmth of your hands and without any doubt does not contain unacceptable additives and harmful impurities. It will not be difficult to issue one, especially if you have the correct recommendations and proportions of the components at hand.

Sponge cake - recipe

To do biscuit dough for a cake, you need to remember simple basic requirements, the observance of which (unless otherwise provided by the recipe) will ensure that the desired result is obtained:

  1. All ingredients should be fresh, at the same temperature, better than room temperature.
  2. It is preferable to beat the yolks separately with sugar, and add the proteins, processed with a mixer to the peaks, gradually - part with flour, and the rest at the end of the batch.
  3. The protein mass is mixed into the dough with a spatula or spoon, with gentle movements from bottom to top.
  4. The biscuit baking dish is oiled, and then additionally sprinkled with flour. In this case, it is better to cover the bottom with parchment.
  5. The oven is not opened for the first 20 minutes, and the readiness of the biscuit is checked with a toothpick.
  6. Before soaking the biscuit, it must be allowed to cool, and then kept in the cold under a film for at least a couple of hours.

How to make a biscuit impregnation?


If you still don't know what to impregnate biscuit cakes for the cake, use the recommendations below, and your dessert will become juicy and will delight you with excellent taste:

  1. The simplest impregnation is chilled sugar syrup, cooked from water and granulated sugar in a ratio of 3: 2.
  2. Often, the water is seasoned with tea leaves, coffee, cocoa or vanilla, and a little cognac, brandy, white wine or rum is added to the impregnation (if the delicacy is intended for an adult audience).
  3. Impregnation with juice, which must be added to the base syrup, will refresh the taste of the product.
  4. Suitable for moisturizing biscuit and berry jam liquid base.

Sponge cake with fruit


Next, how to make a sponge cake with butter cream. This is perhaps one of the most delicate variations of this kind of products. Fruit mix can be made from both fresh and canned fruits, which are additionally greased with jelly.

Ingredients:

  • flour - 180 g;
  • eggs - 5 pcs.;
  • cream - 600 ml;
  • granulated sugar and powder - 200 and 100 g;
  • syrup and jam (optional) - 150 g each;
  • jelly for cakes - 1 package;
  • fruits.

Preparation

  1. Dough is prepared from flour, eggs and granulated sugar and the cake is baked. Cool it down and cut it into three cakes.
  2. Chilled cream is whipped until peaks, adding powder.
  3. The cakes are soaked in syrup, coated with jam, and then cream.
  4. Decorate the product with cream on the sides, lay out pieces of fruit on top, pour jelly over them and place a sponge cake with jelly and fruits on the refrigerator shelf for a couple of hours.

Sponge cake with custard


A simple sponge cake with an easy custard will be an excellent find for those who are afraid of harming their figure, but want to feast on delicious dessert... It contains the minimum amount of fat, which can be completely reduced to zero without adding oil to the cream.

Ingredients:

  • flour - 240 g;
  • selected - 7 pcs.;
  • plain and vanilla sugar - 300 and 20 g;
  • milk - 0.5 l;
  • butter- 50 g;
  • syrup - 100 ml;
  • cocoa - 60 g;
  • vanillin - a pinch.

Preparation

  1. Beat 6 eggs with a glass of granulated sugar until the volume triples and then stir in flour (180 g) and vanillin.
  2. The biscuit is baked at 180 degrees for 35 minutes, allowed to cool and kept in the cold.
  3. Beat the egg with the rest of sugar and flour, pour in hot milk, stirring vigorously, and place the mass on the stove.
  4. Warm it until thickened, stir in vanilla, butter and remove from heat.
  5. After the cream has cooled, the cut cakes are smeared with it, having previously soaked them with syrup, sprinkle with cocoa sponge cake on top.

Chocolate sponge cake


For those who love chocolate sponge cake, a very tasty and simple recipe for the treat is outlined below. The cream can be made without condensed milk, replacing it with an additional portion of cream and sweetening them to taste, or even prepare a classic sour cream with cocoa.

Ingredients:

  • flour - 180 g;
  • eggs - 4 pcs.;
  • yolks - 4 pcs.;
  • sugar - 220 g;
  • cocoa - 80 g;
  • oil - 70 g;
  • cream - 0.7 l;
  • boiled condensed milk - 200 g;
  • chocolate - 250 g;
  • coffee impregnation - 150 ml;
  • vanillin.

Preparation

  1. Combine eggs, yolks, granulated sugar, place on water bath and warmed up to 43 degrees.
  2. Beat the mixture until it triples in volume, stir in flour, vanillin, cocoa (40 g), melted butter.
  3. A biscuit is baked from the dough, cooled, kept in the cold and cut.
  4. Process with a blender 0.5 l of cream with condensed milk, adding cocoa, and coat the cakes soaked in syrup.
  5. Melt the chocolate, mix with the remaining cream and pour the cooled mixture into a biscuit chocolate cake.

Sponge cake with condensed milk


For fans hearty desserts you will like the biscuit cake with boiled condensed milk. The latter can be used both ordinary and boiled - the taste will be different, but in any case, delicate and attractive. It is very tasty to soak the base with coffee syrup.

Ingredients:

  • flour and sugar - glass each;
  • eggs - 4 pcs.;
  • yolks - 2 pcs.;
  • condensed milk - 380 g;
  • water - 50 ml;
  • oil - 400 g;
  • impregnation - 150 ml;
  • vanillin.

Preparation

  1. Beat the whites to the peaks with granulated sugar, add the yolks, sifted flour and mix.
  2. Bake a biscuit by placing the dough for 25 minutes at 200 degrees, cool, keep in the cold and cut.
  3. Condensed milk is mixed with two yolks, heated in a water bath until thickened.
  4. After cooling, combine the mass with soft butter and vanilla, beat thoroughly and coat the cakes with it, soaking them before this syrup.
  5. Cover the sponge cake with cream on top, decorate to taste.

Honey sponge cake


It is very simple and quick to prepare a honey sponge cake with sour cream. Having tried such a dessert once, you will forever refuse to cook. Indeed, the taste of the delicacy is not inferior to the original, but it significantly saves time.

Ingredients:

  • flour - 480 g;
  • eggs - 5 pcs.;
  • milk - 350 ml;
  • sugar and powder - 200 and 100 g;
  • honey - 170 g;
  • soda - 1 tsp;
  • sour cream - 500 g;
  • vanillin.

Preparation

  1. Combine honey with baking soda and leave for 10 minutes, stirring.
  2. Rub the yolks with sugar, beat the whites and mix them with flour and honey into the dough.
  3. Bake a biscuit, cool, cut off the top and cut the layer into three cakes.
  4. Punch the top in a blender until crumbs are obtained.
  5. Beat sour cream with powder and vanilla, smear honey layers with a mass and sprinkle with crumbs.
  6. Withstand biscuit honey cake overnight in the refrigerator.

Sponge cake with meringue


Sponge cake with, baked in the oven along with the dough, it turns out to be extraordinary both in taste and in appearance... Whipped cream will make the dessert even more tender, and toasted almond petals will bring in a light nutty note.

Ingredients:

  • flour - 160 g;
  • eggs - 4 pcs.;
  • sugar - 320 g;
  • milk - 3 tbsp. spoons;
  • baking powder - 10 g;
  • almond petals - 100 g;
  • cream - 300 g;
  • vanillin.

Preparation

  1. Beat soft butter with 120 g of sugar.
  2. Yolks and flour mixture with baking powder are introduced.
  3. Spread the mass with a spatula or wet hands on a parchment sheet in a mold (20x30 cm), level it.
  4. Beat the whites with salt to the peaks, adding the rest of the sugar, and deposit the mass with a pastry bag on the dough.
  5. Sprinkle the workpiece with raw almonds and bake for half an hour at 175 degrees.
  6. Cut the cake with meringue into two halves, cool, cool, place whipped cream on one of them, cover with the second part, decorate it with patterns from the remaining creamy mass and sprinkle with roasted petals.

Sponge cake with whipped cream


Don't want to mess around with the dough for a long time? Having prepared a quick sponge cake for this recipe, you will enjoy a wonderful dessert and appreciate the elementary and affordable technology of its design.

Ingredients:

  • flour - 100 g;
  • eggs - 3 pcs.;
  • sugar and powder - 180 and 100 g;
  • baking powder - 5 g;
  • liquid jam - 60 g;
  • fat cream - 500 g;
  • vanilla.

Preparation

  1. Beat the egg mass with sugar until lightening, stir in flour with baking powder and vanilla.
  2. The biscuit is baked at 180 degrees for half an hour.
  3. Cut the cooled cake in half, coat with jam, whipped cream with powder, decorate to taste.

Sponge cake with poppy seeds, nuts and raisins


Delicious sponge cake can be decorated with dried fruits, nuts and poppy seeds. You will have to tinker with alternately baking the cakes, but the result is worth it - the dessert is not only tasty, but also spectacular in appearance.

As I already wrote in the article about chocolate cream, one evening I decided to bake a cake from what was in the refrigerator and on the kitchen shelves: eggs, flour, sugar, cream, milk chocolate and nuts. It turned out pretty tasty! Below is a simple recipe, which I have provided with visual photos of the process.

Ingredients

For cakes

We bake a simple biscuit in a slow cooker. This will require

— 6 chicken eggs;
- 150 gr. Sahara;
- 180 gr. flour top grade;
- 5 gr. baking powder for dough;
- a piece of butter to grease the baking dish.

For filling and decoration

— milk chocolate 100 g (one tile);
- cream for whipping 33% fat (it is important that such fatty ones are important);
- two teaspoons of sugar (more if you want a sweeter cream);
- any nuts for decoration (I had almonds).

For impregnation

- any syrup (I diluted Strawberry jam water, alcohol can be added).

Recipe

Cooking biscuit cakes

In a mixer, beat eggs and sugar for a persistent foam. This usually takes about 10 minutes. To check whether you have beaten the eggs enough or not, run a spoon over them - there should be a trace.

We reduce the speed, gradually add flour and baking powder to the container. Mix gently with a mixer.

Grease the multicooker bowl with butter and pour the mixture into it. We set the "Baking" mode, the cooking time is 50 minutes. After the beep, we leave the biscuit in the multicooker on the heating for another 15 minutes.

We take the cake out of the bowl, let it cool well. Then we carefully cut it into three parts.

We soak each of the parts with syrup.

Cooking cream

Use a mixer to cook chocolate butter cream very simple.

First you need to melt the chocolate. For this, I used the same multicooker. You can choose "auto-cook" and manually set the temperature to 35 degrees, or you can simply turn on the heating.

Whip the cream with a little sugar. Then carefully pour in the melted and slightly chilled chocolate.

Beat the mixture well.

We shape the cake

We coat the cakes with cream on all sides.

Sprinkle the cake with chopped nuts on top.

Bon Appetit!

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

1. Butter cream Charlotte

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

Number of ingredients for 250 g of cream:

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

Remove the oil from the refrigerator in advance (1-2 hours before cooking). To make it warm faster, it can be divided with a knife into pieces 1-2 cm long. The more surface of the oil comes into contact with air, the faster it will become the desired temperature.

Prepare the syrup first. 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.

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

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

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

Add condensed milk little by little, stirring thoroughly each time. V ready-made cream add cognac or liquor. The finished cream looks shiny homogeneous mass... Prepare it just before use.

3. Cream with mascarpone

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

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

  • Cold heavy cream(33-36%) - 375 g
  • Mascarpone - 360 g
  • Granulated sugar - 75 g
  • Vanilla extract - 1.5 tsp
  • Fruit puree (raspberry, banana, strawberry, etc.) - 100 g

Chill the cream: place in a bowl and place in the freezer. The cold cream will whisk much faster. Then combine sugar, mascarpone, vanilla extract and beat on low speed, and then turn to maximum. Achieve steady peaks.

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

4. Protein cream

Usually, nothing is sandwiched with such a cream, since it is very delicate, but for covering and finishing it is very suitable. To protein jewelry firmly kept their shape, it is customary to tint them: bake in the oven for a couple of minutes at a high temperature, while the cream is covered with an appetizing golden brown crust.

  • One egg white - 1 pc
  • Granulated sugar - 60 g
  • Vanilla sugar - 1/2 sachet

Whisk the whites into a dense foam, add the sugar and vanilla sugar, and beat again vigorously until a dense, white, shiny mass is formed. This cream must be used immediately, otherwise it will settle.

5 curd cream

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

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

Whisk the butter, icing sugar and vanilla sugar until lightening, add condensed milk and whisk again. Add cognac at the end of the process.

Rub the curd through a sieve so that it becomes airy. Combine with cream.

6. Cream "Sundae"

7. Custard sour cream for biscuit cake

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

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

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

The cream is great for sandwiching cakes, since it is quite "wet" and no additional biscuit impregnation with syrup is required.

8. Cream cheese

Great for as well as other cakes and pastries. It keeps its shape well, therefore it is used not only in an interlayer, but also for decorating cakes and pastries.

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

It is very simple to prepare the cream; no special skills are required. First whisk the butter (115 g) with the powdered sugar (100 g) on ​​high speed, then add the cream cheese and beat again with a mixer.

The butter should be at room temperature, softened and beaten well. Cream cheese on the contrary, it should be very cold, fresh from the refrigerator.

9. Chocolate ganache

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

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

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

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

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

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

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

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

Knowing these proportions, you can always cook delicious cream for the cake, as well as the filling for, and, of course, macarons.

10. Cream from condensed milk and butter

  • Soft butter - 200 g
  • Good quality condensed milk (in cans) - 200 g
  • Vanilla extract - 1 tsp (optional) Strong aromatic alcohol can be used

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

Beat the warm butter with a mixer until light, fluffy. Then add the condensed milk in small portions, whisking each time. Cool the finished cream in the refrigerator.

There is a variant of this cream in Pirogeyevo

Delicious sponge cake cream - the main ingredient festive dessert... Even perfect cakes can be easily ruined by unsuccessful impregnation. The best recipes biscuit creams are published below.

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

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

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

Sour cream recipe

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

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

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

Curd cream for cake

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

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

According to this recipe curd cream for a sponge cake it turns out to be very airy and light.

Protein layer for cake

Ingredients: 120 ml of filtered water, a faceted glass of granulated sugar, proteins from 3 chicken eggs of category C1, 1 tbsp. a spoonful of freshly squeezed lemon juice.

  1. First, the sand is poured with the specified amount of water. Sugar syrup is cooked over low heat in a saucepan. When it is completely ready, it will be easy to roll a ball out of the mass.
  2. In parallel, the whites are whipped until dense foam. Citrus juice is added to them.
  3. Immediately after removing from the heat, the syrup is added to the whipped egg whites with constant stirring.
  4. Next, the mass must be continued to beat until it cools completely. You can speed up the process by placing a container of cream in a bowl of ice water.

As soon as the mass has cooled, you can coat the cakes with it.

Yoghurt cream for sponge cake

Ingredients: 420 ml of any low-fat yogurt, ¾ standard cup boiled cold water, 1.5 tbsp. tablespoons of gelatin in powder, half a glass berry syrup or liquid jam.

  1. Gelatin is poured with water, mixed well and left to infuse for 15-20 minutes. Usually the package has detailed instructions how to breed it correctly.
  2. The swollen product is transferred to a saucepan, filled with syrup or jam and heated over minimal heat. It is necessary to constantly stir the components and make sure that all the grains dissolve.
  3. The mass cooled to about body temperature is combined with yogurt and is actively whipped with a whisk.

The cakes, greased with the resulting yoghurt cream, should stand at room temperature for a couple of hours.

How to cook with chocolate?

Ingredients: 2 standard glasses of full-fat milk, 1 full glass of granulated sugar, 4 tbsp. spoons of dark cocoa powder, 2 tbsp. tablespoons of high-grade flour, 2/3 of a standard packet of butter.

  1. First, all dry ingredients are mixed in a saucepan.
  2. Little by little, not cold milk is poured into bulk products. Each time a thick mass is kneaded, which must be gradually diluted with liquid.
  3. The saucepan is sent to medium heat. Its contents are brought to a boil with constant stirring.
  4. When the mass has cooled slightly, oil is introduced into it.

Ready chocolate cream cool completely before use.

Creamy biscuit cream

Ingredients: 1.5 standard packs of softened butter, 220 g of powdered sugar, 120 ml of full-fat milk, a pinch of vanillin.

  1. The milk is poured into a large saucepan and brought to a boil. Next, the liquid should be cooled to approximately room temperature. If a pasteurized dairy product is used, this step can be ignored.
  2. Vanillin and powder are poured into the cooled liquid. Slightly softened oil is added. Beat the mixture for 3-4 minutes until smooth and airy.

To make the butter cream thick and very delicate, you need to choose high-quality fatty oil for it.

Original lemon interlayer

Ingredients: ¼ teaspoon vanilla seeds, 1.5 standard glasses of filtered water, 4 tbsp. tablespoons of cornstarch, 80 g of butter, 3 large lemons, 4 chicken egg yolks, a full glass of granulated sugar, a pinch of table salt.

  1. The first step is to tackle the lemons. They get rid of the zest that rubs on a fine grater. Also, juice is carefully squeezed out of citrus fruits.
  2. In a stewpan mixes corn starch and sugar. Is added lemon zest and vanilla seeds.
  3. Water is poured into the mass and fruit juice... The saucepan is sent to medium heat, where its contents are brought to a boil.
  4. Egg yolks are stirred with a whisk. Half of the mixture from the previous step is introduced to them with vigorous stirring.
  5. The mass is sent to the stewpan to the rest of the ingredients, brought to a boil and cooked for 3-4 minutes until thickened.
  6. After removing from the heat, oil is added to the treat.

It remains to cool the cream and grease the cakes with it. The product is stored under cling film.

Condensed milk option

Ingredients: 2 standard packs of quality butter, 380 g of condensed milk, 60 g of brandy.

  1. The butter softens to the point where it can be easily beaten with a mixer. It is processed at the low speed of the device until it becomes airy.
  2. Condensed milk is gradually added to the mass. If you wish, you can boil it a little right in the jar so that the color of the product becomes caramel. The main thing is not to overdo the condensed milk until it thickens.
  3. Cognac is poured into the mixture last. In general, any alcoholic beverage... It is better to take the option without obvious flavors, which can spoil the mouth-watering aroma of the future cake.

According to this recipe, a fairly dense and very tasty cream is obtained that easily falls on the cakes.

Caramel cream

Ingredients: 1.5 faceted cups of granulated sugar, ¼ cup of liquid natural honey, 1/3 cup of filtered boiled water, 65 g of high-quality butter, 2.5 cups of fat milk, ¼ teaspoon of baking soda, 1 teaspoon of vanillin.

  1. A full glass of granulated sugar is poured with the specified amount of water and cooked in a saucepan over high heat until the liquid acquires a dark amber hue. Immediately after that, butter is added to it. It will melt quickly. At this time, you need to actively mix all the components.
  2. Liquid honey is poured into the saucepan. The components are mixed again.
  3. In a separate bowl, baking soda and the rest of the granulated sugar are added to the milk. The liquid is brought to a boil.
  4. The milk will be boiled until the sugar crystals are completely dissolved in it. Only then can the slightly cooled caramel from the saucepan be poured into the sweet milk mixture.
  5. The cream is almost ready. It remains only to mix all its components well, remove the mass from the heat and add vanillin to it. Other natural flavors can be used to suit your taste. For example, cinnamon.
    1. Gelatin is diluted in water or canned fruit syrup. The product is then left to swell for about 20 minutes. When the waiting time expires, the gelatin dissolves in a water bath and cools.
    2. The curd is kneaded with a fork, mixed with sand and freshly squeezed lemon juice.
    3. Prepared gelatin is introduced into the mass. The products are mixed until smooth.
    4. The mixture is divided into two parts.
    5. Berries and fruits are mashed separately. Fresh apricots are pre-skinned. There is no need to prepare canned components for grinding.
    6. The strawberry part is added to one half, and the apricot part to the other. Whipped cream is added to both masses. They should turn out to be very airy and lush.