Cake cakes with butter cream. Sponge cake with butter cream
Home cake cannot be compared with purchased desserts.
You know exactly when it is prepared and from what, you make the filling, cakes and cream at your discretion.
Recipes homemade baked goods in fact great amount and there are plenty to choose from. Cakes with whipped cream are especially popular, which are distinguished by their tenderness and airiness.
Whipped cream cake - general cooking principles
Any cake cakes can be made: puff, sand, biscuit, mixed... There are many options, but porous biscuit-type products are best combined with whipped cream. You can bake the cakes yourself or purchase them from the store. There are also many options for "lazy" cream cakes, which are harvested from biscuits, biscuits or gingerbread.
For the cream, cream is used - natural or vegetable. The first ones take a long time to whip and may not give abundant foam, but they have a transparent composition and are not crammed with chemistry. Vegetable cream is whipped in 2-3 minutes, has sweet taste, but the composition is not always of high quality. Which product to choose for the cream is up to you. But don't forget to adjust the sweetness.
also in cream cakes often go fruits, chocolate, cocoa, berries, nuts and other fillers. If the products are used for interlayering, then do not forget to leave some for decoration and vice versa. Filling and decor should overlap.
Recipe 1: Sponge cake with whipped cream and marmalade
Recipe the most delicate cake with whipped cream based on a classic biscuit. For the interlayer, pieces of fruit marmalade are used. It is better to bake in a tall form with a small diameter so that the cake can be cut into 3 pieces.
Ingredients
150 grams of sugar;
120 grams of flour;
Vanillin.
For the cream:
300 grams of cream;
140 grams of powdered sugar.
For filling 150-200 grams of any marmalade, but not chewable.
Preparation
1. Separate the yolks and whites. Beat in different bowls with sugar, then combine. The mass should be thick and airy. Gently add flour, vanillin, mix and pour into a mold. Bake until tender at 170 degrees for about 35-45 minutes. Cool it down.
2. Beat the cream into a strong foam until dense peaks, gradually add the icing sugar.
3. Cut the marmalade into random, not very large pieces.
4. Cut the biscuit into 3 layers. The most convenient way to do this is with a large knife. We coat each layer with cream and lay out the pieces of marmalade. We decorate the cake at our discretion.
Recipe 2: Cake with whipped cream "Honey"
This recipe should not be confused with the popular thin cake honey cake. For this cake with whipped cream, one cake is baked, which is then cut into several layers, like a biscuit.
Ingredients
300 grams of flour;
200 grams of sugar;
100 grams of butter, but you can take a good margarine;
2 tablespoons of honey (full);
1 tsp soda;
2 raw eggs.
For the cream 2 cups whipping cream. They already contain sugar, you do not need to add anything, if only vanillin, but this is optional. To soak 2 tablespoons of honey and 150 grams of boiled water, just dissolve.
Preparation
1. Beat eggs with granulated sugar until fluffy. It should double in size and turn white.
2. Then add melted but not hot margarine. Mix gently.
3. Melt honey in a saucepan, add baking soda and keep on fire, stirring constantly. The mass will begin to darken, as it should be. The more you hold it, the brighter and richer the cake will turn out, but it is important not to burn the honey.
4. Combine honey mass with egg, beat.
5. Add flour and mix gently.
6. Pour into a mold with a diameter of 20-22 cm, bake for about 45 minutes. We set the temperature to no more than 180 degrees, otherwise the cake will burn.
7. Cool and cut into 3 cakes.
8. Whisk the cream until stiff peaks.
9. Saturate cakes with honey syrup, grease with cream.
Recipe 3: Chocolate Pancake Cake with Whipped Cream
Recipe original cake with whipped cream from pancakes, but not simple, but chocolate. This option will help out if there is no oven or a lot of time, but you want to pamper your family delicious dessert.
Ingredients
180 grams of flour;
0.5 cups of sugar;
A pinch of citric acid;
A pinch of baking soda;
2 spoons of cocoa;
350 grams of milk;
A pinch of salt;
For the cream:
250 grams of cream;
A glass (approximately 150 grams) of powder.
For decoration, you will need one bar of chocolate and several strawberries, but you can do without them or replace them with cherries, cherries, raspberries.
Preparation
1. Beat eggs with sugar and salt, add half the milk. Mix the flour separately with cocoa, soda and citric acid... We introduce the flour mixture into the milk mixture, knead with a spoon and pour in the rest of the milk.
2. Bake pancakes in a greased frying pan, put them on the table one by one to cool. No need to lubricate.
3. Whip cream with powder, you can add vanilla or a spoonful of brandy.
4. Lubricate chocolate pancakes butter cream, put on top of each other in the form of a cake. Put chopped strawberries or any other berries on top.
5. Chop the chocolate into pieces, put it in a bowl and melt in a water bath. You can just put it in the microwave. Pour the cake on top, it is important that the mass is not hot, a little warm. Otherwise, the cream will flow.
Recipe 4: Banana cake with whipped cream and chocolate.
Lazy recipe cake with cream, which will especially please housewives who are not friendly with the dough. For cooking it is better to use biscuit cookies.
Ingredients
5 tablespoons of softened butter;
0.5 cups cookie crumbs;
1/3 cup sugar
70 grams of chocolate;
6 bananas;
A glass of cream;
50 grams of powder.
Preparation
1. Mix cookie crumbs with softened butter and sugar. The dough should come together in one lump.
2. Put the resulting lump in a baking dish and distribute with your hands, forming a layer. We send it to the oven, keep it for about 15 minutes, so that it roasts.
3. Chocolate chopped into pieces, you can grate.
4. We take out the cake, and put the chocolate on top of the hot layer so that it melts.
5. Put slices of bananas on top.
6. Whisk the cream and powder, cover the bananas. Top of the cake is sprinkled with cocoa or grated chocolate.
Recipe 5: Fruit Cake with Whipped Cream
Delicate dessert from biscuit and fruit. To make this cake with cream you will need canned peaches, bananas and strawberries. Any biscuit can be prepared or purchased.
Ingredients
Ready biscuit from 4-5 eggs;
600 grams of cream from 33%;
A glass of powder;
A jar of canned peaches;
200 grams of strawberries;
A bag of ready-made jelly;
2 bananas.
Preparation
1. Cut the finished biscuit into 2 or 3 cakes, look at the height and possibilities of the blank.
2. Whisk the cream and powder until firm peaks, you can add vanillin or fruit essence.
3. Remove the peaches from the syrup, cut half of them into 3 mm slices, also cut some of the bananas and strawberries. The rest will be set aside for decoration.
4. Saturate the biscuit with canned peach syrup, grease it with butter and mix the fruits.
5. Grease the top of the cake and sides with cream.
6. Prepare jelly from a bag, but put half of the liquid norm to make the mass thick. We cool, but do not let it thicken.
7. Cut the remaining bananas, peaches and strawberries into nice slices. Dip each piece in jelly and spread on the cake.
Recipe 6: Cake with whipped cream "Drunk cherry"
The popular dessert "Drunken Cherry" is known to many, but in classic version used by butter cream, which is not held in high esteem. We suggest preparing a lighter and more delicate version with butter cream.
Ingredients
120 grams of flour;
100 grams of sugar;
2 spoons of cocoa;
0.5 sachet of ripper;
For the cream:
250 grams of cream;
150 grams of powder;
100 grams of cognac;
300 grams of cherries.
For decoration, you will need a cocktail cherry, a bar of chocolate and 40 grams of butter.
Preparation
1. We bake classic biscuit with the addition of cocoa. To do this, beat the eggs with sugar into a strong foam, pour the mixture of flour, cocoa, ripper, it is advisable to sift it. Pour into molds and bake until tender.
2. For the cream you need a drunk cherry, which is prepared in a day. The berries are poured with cognac, covered with sugar and mixed. Then the syrup is drained.
3. For the cream, whip cream with powder.
4. The biscuit is cut into 2 parts - base and thin lid. The pulp is selected from the bottom, leaving the bottom and edges 1 cm each. The base with a lid is impregnated with alcoholic juice that remains from the cherry.
5. Berries are mixed with butter cream, part of biscuit crumbs and a niche in the cake is filled. The cover is returned to its place.
6. Melt the chocolate with butter, grease the cake from all sides.
7. Until the chocolate is frozen, sprinkle the sides with crumbs that remain, stick the cocktail cherries on top.
Recipe 7: No-Bake Whipped Cream Cake
A simple whipped cream cake recipe that can take less than 20 minutes to make. Any berries will be needed as an interlayer, we will use cherries.
Ingredients
10 gingerbread;
2 spoons of cocoa;
150 grams of soft butter.
For the cream:
400 ml cream;
Half a glass of sugar;
150 ml strong coffee;
10 grams of gelatin.
For the filling, 300 grams of cherries and a little sugar.
Preparation
1. Make crumb from gingerbread, stir with cocoa and butter. We put it on the bottom of a split form, send it to the refrigerator while the cream is being prepared.
2. Soak gelatin in coffee in advance, let it swell for 30 minutes. Then we heat until the grains are completely dissolved, cool to a warm state.
3. Whip cream with sugar, add coffee and mix well.
4. Spread the pitted cherries on the cake, sprinkle with sugar and top with the cream.
5. We remove the cake for at least 3 hours in the refrigerator so that the cream with gelatin hardens, then remove it from the mold and decorate with berries and chocolate.
Add a little ripper to the dough to make the biscuit rise and become porous. For 4 eggs, 5 grams is enough and you don't have to worry about the quality of the cake.
If the cream with cream turns out to be liquid or does not whip well, gelatin or agar-agar melted with syrup can be added to it. Of course, this technique will not give a lush mass, but the cream will thicken, will not drain from the cakes.
A spoonful of cognac added to butter cream will give the cake a pleasant aroma walnuts.
Juice from berries will serve as a wonderful impregnation for the cake. Add a little water, sugar to it and use as directed.
Don't know how to soak the cakes? Just brew sweet tea, make coffee or cocoa, cool and use as directed. But remember that the impregnation should be combined with the main flavor of the dessert.
Pancho cake has been known to everyone for a long time. Personally, I found out about him about 20 years ago, and maybe even earlier. I immediately liked the cake, liked its juiciness, tenderness and ease of preparation.
For some reason, it seems to me that a not very skillful hostess invented it, whose biscuit failed, did not rise or fell apart during molding)). But even with a "defective" biscuit, the cake will still be delicious.
I made this cake in my beloved creamy version, but balanced the sweetness of the cream with berries and sourness - red currants, cherries, blackberries. The sponge cake for the cake was prepared by Polish, which always turns out to be tender and porous, rises well without soda and baking powder.
So, we are preparing the Pancho biscuit cake with butter cream and berries ...
To make a biscuit, take all the products on the list. Due to the large size of the eggs, I took four instead of five.
Divide the eggs into whites and yolks. Beat the whites until light foam, and then gradually adding all the sugar, to achieve a fluffy and smooth mass. Standing peaks form on the rim. Beat the whites for 5 minutes.
Then add the yolks to the whites one at a time, without ceasing to beat. For a stand mixer, this is a matter of a few minutes. Beating with a hand mixer is a little more difficult, but not critical.
It turns out a light and very lush mass. It flows from the whisk.
In a separate container, mix in homogeneous mass flour, cocoa, vanillin. Sift the resulting mixture into a yolk-protein dough.
Stir with a hand whisk until smooth, mixing in a circle. The dough turns out to be fluffy, smooth, like a cream.
A form for a biscuit, with a diameter of 24 cm, does not need to be lubricated. It is enough to line the bottom with culinary parchment. Bake in an oven preheated to 170 degrees for 40 minutes. If the top or bottom is very reddened, then put the form on foil or cover it.
Cool the finished biscuit in the form, turning it over on the wire rack so that air passes under the biscuit.
For the cream, we need the following products. I used a mix of frozen berries.
Beat the cream with sugar until dense peaks, but try not to interrupt them so that the cream does not come out in grains. Adjust the sweetness of the cream to your preference.
It is necessary to cut the biscuit into two unequal parts in such a way as to get a thin cake. Place the cake on a dish in which the cake will be assembled.
Cut the rest of the biscuit into squares. The biscuit is simply breathable, very soft and airy.
The bottom cake can be soaked with something wet - syrup, compote, juice (optional). I wanted to soak it with chocolate liquor, since the cake was meant for adult companions.
Grease the cake with butter cream, spread the berries and halva. I decided to use halva only for the bottom cake.
Then dipping the biscuit squares into the cream, put them in a circle, on top of the bottom cake, slightly receding from the edge. Since the cream turns out to be quite dense and well-kept in shape, I did not dip the pieces into the cream, but simply smeared them with a spoon. With a more liquid version of the cream, you can do as I wrote above. Distribute the berries in a second layer.
Repeat everything until you get a slide.
Spread the remaining cream over the surface of the cake and be sure to put it in the freezer for 15 minutes.
Any recipe can make the frosting, but I love the cream and chocolate ganache. It is enough to take 10% fat cream. Heat the cream in the microwave or in a small saucepan to a near boil, then just break the chocolate in it. Achieve an even and smooth texture while mixing.
Take the cake out of the freezer and make any icing drips. Since the cake is well cooled, the icing fits perfectly on the buttercream surface. Let the cake brew for at least an hour in the refrigerator. Sponge cake Pancho with butter cream and berries is ready.
And then cut up and treat your family. The piece just melts in your mouth.
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:
- All ingredients should be fresh, at the same temperature, better than room temperature.
- 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.
- The protein mass is mixed into the dough with a spatula or spoon, with gentle movements from bottom to top.
- The biscuit baking dish is oiled, and then additionally sprinkled with flour. In this case, it is better to cover the bottom with parchment.
- The oven is not opened for the first 20 minutes, and the readiness of the biscuit is checked with a toothpick.
- 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 do not know how to soak biscuit cakes for a cake, use the recommendations below, and your dessert will become juicy and will delight you with excellent taste:
- The simplest impregnation is chilled sugar syrup, cooked from water and granulated sugar in a 3: 2 ratio.
- Often, 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).
- Impregnation with juice, which must be added to the base syrup, will refresh the taste of the product.
- 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
- Dough is prepared from flour, eggs and granulated sugar and the cake is baked. Cool it and cut it into three cakes.
- Chilled cream is whipped until peaks, adding powder.
- The cakes are soaked in syrup, coated with jam, and then cream.
- 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
Simple sponge cake with light custard cream will be an excellent find for those who are afraid to harm their figure, but want to enjoy a 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
- Beat 6 eggs with a glass of granulated sugar until the volume triples and then stir in flour (180 g) and vanillin.
- The biscuit is baked at 180 degrees for 35 minutes, allowed to cool and kept in the cold.
- Beat the egg with the rest of sugar and flour, pour in hot milk, stirring vigorously, and place the mass on the stove.
- Warm it until thickened, stir in vanilla, butter and remove from heat.
- After the cream has cooled, the cut cakes are coated 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 make 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
- Combine eggs, yolks, granulated sugar, place on water bath and warmed up to 43 degrees.
- Beat the mixture until it triples in volume, stir in flour, vanillin, cocoa (40 g), melted butter.
- A biscuit is baked from the dough, cooled, kept in the cold and cut.
- Process with a blender 0.5 l of cream with condensed milk, adding cocoa, and coat the cakes soaked in syrup.
- 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
- Beat the whites to the peaks with granulated sugar, add the yolks, sifted flour and mix.
- Bake a biscuit by placing the dough for 25 minutes at 200 degrees, cool, keep in the cold and cut.
- Condensed milk is mixed with two yolks, heated in a water bath until thickened.
- After cooling, combine the mass with soft butter and vanilla, beat thoroughly and coat the cakes with it, soaking them before this syrup.
- 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
- Combine honey with baking soda and leave for 10 minutes, stirring.
- Rub the yolks with sugar, beat the whites and mix them with flour and honey into the dough.
- Bake a biscuit, cool, cut off the top and cut the layer into three cakes.
- Punch the top in a blender until crumbs are obtained.
- Beat sour cream with powder and vanilla, smear honey layers with a mass and sprinkle with crumbs.
- Soak the biscuit honey cake overnight in the refrigerator.
Sponge cake with meringue
Sponge cake with baked in the oven along with the dough 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
- Beat soft butter with 120 g of sugar.
- Yolks and flour mixture with baking powder are introduced.
- Spread the mass with a spatula or with wet hands on a parchment sheet in a mold (20x30 cm), leveled.
- 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.
- Sprinkle the workpiece with raw almonds and bake for half an hour at 175 degrees.
- 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
- Beat the egg mass with sugar until lightening, stir in flour with baking powder and vanilla.
- The biscuit is baked at 180 degrees for half an hour.
- 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.
Lay the bottom of a detachable mold with a diameter of 22 cm with parchment and pour out the dough. Twist the mold a couple of times so that the dough sticks to the walls.
Place the dough pan in a preheated oven and bake at 170 degrees for 25 minutes. Check the readiness of the biscuit by pressing with your finger on the baking surface, if the dent is straightened immediately, the biscuit is ready. Cool the form with the biscuit, placing it upside down on the wire rack.
Bake a dark biscuit using the same principle. I baked it in a mold with a diameter of 26 cm and it turned out to be thinner, so I simply cut it to the size of a mold with a diameter of 22 cm and cut a little from the top. I cut the light biscuit into 2 cakes. Thus, I got 2 light and one dark cake.
To prepare the butter cream in the bowl of the food processor, combine the cooled cream with sugar and beat until firm.
We collect the biscuit cake using the form. Put a light crust on the bottom, soak it with liqueur or syrup.
Next, grease the cake with a layer of jelly or jam. Then grease with butter on top.
We spread the dark cake on top.
We also soak it with liqueur or syrup, then apply a layer of berry jelly or jam.
Grease with butter again. Next, lay out the second light cake, saturate with liqueur, grease with cream of cream.
Decorate the finished delicious sponge cake with cream of cream with chocolate figurines, chocolate chips and berries. However, everything is at your discretion.
Bon Appetit!