Cream for a biscuit cake, a jelly of sour cream and cream: step -by -step recipes

Prepare a delicious and delicate cream for a biscuit cake. Choose recipes in the article.

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If you are a lover of cakes and home baking, but come across problems: lack of time, lack of skill or the number of ingredients, then this article will help you solve these problems. And home pastries will please you and your family.

Read on our website another article on the topic: "Recipes of cream for decoration from a confectionery bag".

Biscuit for every taste or a honeycock made of sour cream and cream, the choice is yours. Choose a recipe, bake and enjoy a unique taste. Read further.

A recipe for lush and air vanilla biscuit for a kefir cake: how to do it?

Lush and air vanilla biscuit for kefir cake

The housewives often, when baked, are faced with the fact that the biscuit is not airy or falls after some time. The recipe is actually simple. You just need to follow the instructions and know some secrets. So how to do it? Here is a recipe for lush and air vanilla biscuit for a kefir cake:

For cooking, you will need:

Eggs - 3 pcs.
Butter - 100 g
Flour - 2 tbsp.
Kefir - 1 tbsp.
Sugar - 1 tbsp.
Salt, soda - 0.5 tsp.
Looser - 1 tsp.
Vanilla-8-10 gr.

Preparation:

Advice: Oil, kefir and eggs we take out in advance from the refrigerator. They should be at room temperature, it is easier to knead products until a homogeneous mass.

To prepare a delicious biscuit, we take a high -quality butter as a basis 82% fat content. In extreme cases, you can use oil 75% fat contentBut replacing the product with margarine is completely undesirable.
Using a mixer, beat the eggs until foam. As soon as they begin to light, gradually add sugar. Next oil and vanilla. Beat everything together.
Add flour, salt, soda and continue to mix with a mixer at minimum speed. Or do it manually using a whisk. See the flour before addingSo it is saturated with oxygen and the biscuit will rise better.
If the dough is mixed until smooth and lumps, we pour kefir. Beat the dough again. The consistency of sour cream should be obtained.
Pour the prepared dough into a baking dish, cover it with parchment in advance.
Put a biscuit in a preheated 180 degrees oven.
We bake about 30 minutesdepends on the power of the technique.

Advice: To check the readiness of the biscuit, conduct a test on a toothpick. Pierce the dough, if lumps stuck to the stick, it is not yet ready. Continue to bake and check.

It turned out an air biscuit, decorate and serve to the table.

How to cook a chocolate chiffon biscuit for a cake with milk: Recipe

The chocolate chiffon biscuit has a very delicate taste. It turns out to be moderately wet and is well cut. It is used both for the cake and in the preparation of many other dishes, and its recipe is quite simple. How to cook in milk?

Ingredients:

Eggs - 4 pcs.
Sugar - 180 gr.
Milk - 120 ml.
Vegetable oil - 50 ml.
Baking powder - 8 gr.
Salt - to taste
Wheat flour - 160 gr.
Cocoa powder-40 gr.

Preparation:

Advice: For the preparation of chocolate chiffon biscuit, beat the yolks and proteins separately.

As in the recipe for ordinary biscuit, first beat the eggs.
Add milk to the container with yolks and gradually knead until a homogeneous mass, pouring vegetable oil.
In a separate bowl, we sift wheat flour, cocoa powder, baking powder and a pinch of salt. Gently mix the products among themselves. Salt will shade the chocolate taste of baking.
Now mix the ingredients among themselves, adding wet to dry, continuing to knead with a whisk.
We go to the proteins. Beat with a mixer until lush foam is formed, gradually weed up with sugar and continue to knead until it dissolves.
Add proteins to an early prepared mixture, mix and get a chocolate dough for the future chiffon biscuit.
We prepare a baking dish, wrapping it with paper. We spread the dough into it. Put in a preheated oven in a preheated at 180 degrees for 40 minutes.

IMPORTANT: As soon as the biscuit becomes warm, immediately remove the paper parchment from it and leave it to cool on a wooden stand. Do not use ceramic or plastic boards, from them the bottom will become wet, and the dough will fall!

Garnish the finished biscuit and serve to the table, or use for preparing a cake, roll and other masterpieces.

Advice: If you add a bag of soluble coffee, the biscuit will acquire an unforgettable aroma. Try to do this and surprise your guests with a unique taste.

How and how to soak a biscuit for a cake so that it is wet and tasty?

Impregnation for the cake so that it is wet and tasty

In order for the cake to remain juicy and soft, it must be impregnated. There are many options. So, how and how to soak a biscuit for a cake so that it is wet and tasty? Here are a few options:

Sugar and water impregnation- The simplest and fastest impregnation to make it necessary 2 ingredients and 10 minutestime. For preparation, you will need:

Water - 6 tbsp.
Sugar - 4 tbsp.

Heat the water in the bucket, add sugar to it and stir. We are waiting for the sugar to dissolve. Bring through a boil and remove from heat.

Advice: Do not leave the syrup on a hot burner, otherwise it will begin to be caramelized.

Impregnation with cognac - Universal and approaches any cake. The aroma of cognac will give the piquancy to the biscuit. It is not difficult to cook it, you will need:

Water - 0.5 tbsp.
Sugar - 0.5 tbsp.
Cognac - 60 g.

Boil water, add sugar, knead for 5 minutes And remove from the fire. Add cognac to the cooled syrup. Ready, lubricate the cakes.

Advice: You can add coffee or lemon juice to such syrup, then the taste will be even more saturated.

Chocolate impregnation - Perfect for chocolate biscuit. For its preparation, you will need:

Water - 125 gr.
Sugar - 100 gr.
Cocoa - 50 gr.
Salt is a pinch
Vanilla extract - 8 g.

We bring to a boil water with sugar and a pinch of salt. Add cocoa, vanilla extract and mix for 5 minutes. We are waiting for cooling and soak the biscuit. It is best to impregnate a silicone brush, so it will lie evenly and in the required quantity.

A recipe for a delicious and simple cottage cheese cream for a biscuit cake, for alignment at home: how to cook?

Cream-chiz or, in simple, cheese cream is a good finish of any biscuit cake. Its consistency is light, air, easily distributed. Here is a recipe for a delicious and simple cottage cheese cream for a biscuit cake, for alignment at home:

What is needed for cooking:

Butter - 150 gr.
Curd cheese - 350 gr.
Sugar powder - 60 gr.

Advice: For a good texture of the cream, the oil should be warm, softened, and cottage cheese, on the contrary, is chilled.

Cook like this:

First beat the oil with a mixer within 7-10 minutes, pouring sugar powder, until lush mass and white.
We put the mixer at minimum speed. We knead and gradually add cottage cheese. No need to try to beat the cheese very much, otherwise it will grow up. You need to achieve a homogeneous texture.
Gently apply cheese cream to the biscuit and align with a spatula.
If you are not going to use the cream right away, put it in the refrigerator. But before application, it must be at room temperature, it will not work differently to make alignment.

If you have a cream left, you can decorate not only the cake, use it when cooking cupcakes or baskets.

Video: 6 awesome cream creams that are prepared in two counts!

Cute cream with condensed milk for a biscuit cake: Recipe with photo

Biscuit cake with sour cream with condensed milk

Fixed cream with condensed milk is the easiest to prepare, is subject to any housewife, regardless of its level of skill. But it will also be a great addition to a biscuit cake. Here is a recipe with a photo:

It will take only 2 ingredients for him:

Sour cream 20% - 500 gr.
Boiled condensed milk - 200 gr.

Advice: If you cook the condensed milk on your own, the taste of the cream will acquire a caramel note, and its consistency will be thicker.

Cook like this:

We take sour cream, be sure to 20%, if the fat content is lower, the cream will not turn out thick.
We spread in a bowl and beat - 3 minutes, no more.
Gradually add boiled milk and beat more within 15 minutes, before the formation of a thick and lush consistency.

We clean the cream in the refrigerator for 30 minutesWe apply a chilled cream to the cakes. You can decorate the cake with berries.

Homemade biscuit cake with cream cream: recipe step by step

The recipe for a homemade magnificent biscuit is described above, in the first paragraph, but the filling for it can be varied. Another good and light, in preparing the option, is a cream cream. Here is the recipe step by step:

The composition of the cream cream includes:

Cream 35% fat (not less) - 400 gr.
Sugar powder - 100 gr.
Vanilla sugar - 1 tsp

Advice: A bowl, a mixer and cream should be chilled, so the cream is better.

Do this:

For preparation, we use a large bowl because the cream will be lush. Beat the cream at low speed.
Add sugar and vanilla sugar alternately. Normal sugar should not be used, it cannot dissolve.
After all the ingredients were stirred, turn on the mixer at maximum speed and whip within 3-4 minutes.
The consistency of the cream should become lush and increase in volume 2 times.
We apply the finished cream to the cake, it gives shape and does not flow, only add lightness to the biscuit.

Advice: If desired, the cream can be made colored, add any food dye to it.

Biscuit cake with classic custard: recipe step by step

A classic cream for a biscuit cake, and not only is custard. It is considered simple, but cooking it is not fast, but it is worth it. Here is the recipe step by step:

Compound:

Eggs - 2 pcs.
Milk - 700 ml.
Sugar - 100 gr.
Wheat flour - 60 gr.
Butter - 100 gr.
Vanilla sugar - 1 tbsp.

Advice: If you use a pan with a thick bottom, the cream will become uniform due to the correct heating.

Cook like this:

Before cooking, take out the products from the refrigerator in advance.
We use eggs, sugar and mix everything, gradually pour vanilla sugar.
Turn on the minimum mixer speed and add portioned flour. Beat until the flour completely dissolves and lumps remain.
Without turning off the mixer, pour milk.
We put the pan on a slow fire, now it is important to constantly mix the mass. Nothing should burn and pester the walls.
After a while, the liquid will begin to thicken, purchasing a creamy texture.
After boiling, boil a couple more min. And remove from the fire.
As a cream cools to an average temperature, add the drain. Oil and knead thoroughly.

Advice: Let the cream freeze in the refrigerator, so it will not flow during the layer.

Chocolate cream for a biscuit cake with oil is very tasty: an oil cream recipe

Chocolate cream will be an excellent filling for ordinary biscuit cake or chocolate cakes. Making it is simple. Here is a recipe for oil chocolate cream for a biscuit cake with oil is very tasty:

For its preparation, you will need:

Black chocolate tile - 200 gr. (2 pcs. 100 g.)
Plum oil. - 80 gr.
Fixed product - 200 gr.
Salt is a pinch
Sach. Powder - 1 tbsp.

Advice: Choose chocolate with cocoa from 80%, since the taste of the cream layer will depend on it.

Cook like this:

First of all, black chocolate and drain. We melt the oil in a water bath.
We take a new bowl and lay out sour cream. You can immediately add salt and sah. powder.
We knead and make a chocolate mixture, which was melted in advance. Stir with a whisk or mixer, in the second case, at minimal speeds.
Carefully check that everything fits at the bottom.

Chocolate-oil cream is ready. It is thick and dense, does not spread. Use it for biscuit cakes or other confectionery.

Cream-Glovbering cream for biscuit cake: Recipe

Cream-Glorobir is the type of cream whose taste will return to childhood. To its liking, it is very reminiscent of a melted ice cream. According to the consistency - it turns out less often than previous creams, but it almost does not lose to taste. Here is the prescription:

To prepare such a cream for a biscuit cake, you will need:

Egg - 1 pc.
Corn starch - 3 tbsp.
Sugar - 180 gr.
Butter - 100 gr.
Milk - 450 ml.
Cream 33% - 200 ml.

Advice: Do not use potato starch, with corn cream it will be more tender.

Cook like this:

Put in a bowl starch, sah. Sand and egg. Mix the products with a corolla.
If the mixture is thick, pour a little milk. We fall asleep the remaining starch and continue to knead.
We put milk on fire, let it boil.
Pour a thin stream into the mixture, constantly mixing.
Pour into the saucepan if there are no lumps left and all the components were dissolved.
We put on fire and interfere with thickening the cream layer. It will take 7-10 minutes. We add vanillin into the boiling mixture.

Next, you need to set the drain. Oil, you can add it in two ways.

Method 1:

Add softened pieces of oil to a boiling creamy mass and stir until it is completely dissolved.

Method 2:

Softened oil must be “swept away” with a mixer. Then we bring the cooled cream to it and continue to interfere at medium speed. From this method, the cream will become stronger and thick.

We continue to cook:

In a separate bowl, it is necessary to beat the cream. Before that we put a bowl, cream and corolla in the refrigerator, this will accelerate the process. Beat at maximum speed.
The last stage - mix 2 resulting masses. Mix the cream to the cream and continue to whisk. As a result, you get a good homogeneous mixture. Ready.

We coat biscuit layers and put in a refrigerator.

Biscuit cream yogurt cream: Recipe

This cream is perfect for those who do not like fat and heavy creams. It is prepared simply, from ready -made ingredients, it is necessary to mix everything in the correct proportions, and the filling for the biscuit is ready. Here is a recipe for a biscuit cake yogurt cream:

Compound:

Fruit yogurt - 500 gr.
Cream 33% - 200 gr.
Gelatin powder - 15 gr.
Water - 90 gr.
Sach. powder - 3 tbsp.

Cook like this:

Advice: Give preference to thick yogurt, otherwise the consistency of the cream will be liquid.

Soak the gelatin in advance so that he has time to swell. After heating it in a water bath or microwave, here the main thing is not to overheat it - you can not boil. We leave to cool to room temperature.
We go to work with yogurt. We measure the amount we need and leave to cool. Yogurt should be of medium temperature.
In a separate cup, beat the chilled cream (how to do this, is told in the tips above). Beat at maximum speeds, to their splendor and density.
If yogurt has already become cold, add sah to it. Stew and mix.
We add the cooled gelatin, continuing to whisk.
In a homogeneous mass, we add whipped cream. Put the mixer and mix all the silicone spatula.
When they reached the homogeneity of the mass, the cream is almost ready.

Then there are 2 ways to work with him:

Method 1:

We collect a biscuit in a detachable ring and pour the finished cream on the cakes.
In this case, the cream will be liquid and thicken on the cake during its cooling.
Then you can remove the ring.

Method 2:

We continue to work with cream, put it in the refrigerator for 40 minutes.
Gelatin will begin its action and grasp.
The cream will become thick and dense, then apply it with a spatula for each layer of the biscuit and coat.
In the middle of the cake, you can apply the layer thicker, and spread the top thin.

Choose any way convenient for you. You can add nuts or berries in such a cream. It will turn out a great option for a cake with a filling for children's holidays.

Biscuit cake without cream: recipe

If you like biscuit cakes, but constantly encounter the problem of fat content or excessive sweetness of the cream, then the recipe for a biscuit cake without a cream below for you. The biscuit recipe remains the same, as we have already described (you look in the text in paragraph 1). You can experiment and make such a cake with a chocolate biscuit as it was also described above in the text.

The cream will be replaced by filling, it will need it:

Sour cream - 200 gr.
Milk - 100 gr.
Any berry (raspberries, strawberries, currants) - 300 gr.
Sugar - 200 gr.

Do this:

The first step is we preparing a biscuit. According to the recipe indicated above, it should turn out to be magnificent, which we need. After the biscuit is ready to leave him to cool.
With a second step, we prepare the fill. We take a bowl and pour sour cream into it, in this case you can take 15% fat content, however, if the sour cream is too thick, dilute it with milk. Stir well until a homogeneous consistency.
The berry you have chosen for the cake must be sorted out, washed and dried well. Put the berries on a paper towel, it absorbs excess water well.
Then we fall asleep berries and sugar into a blender. Beat, the texture of the darkness should be obtained.
We cut the already cooled biscuit in half, the mode along. We leave the first half, we cut the second into pieces in the form of cubes.
We impregnate a whole cake with sour cream, it should turn out to be wet. Then we lay cakes in the form of cubes and also soak in sour cream mass, and berry smoothies on top.
Repeat this way 2 layers And remove the cake of the refrigerator for several hours.

Such a simple and tasty cake can be prepared in 60 minutes. He will please you, your children and will be a great addition to tea.

Honey -fucked and cream: step -by -step recipe

A honey officer is a wonderful alternative to biscuit cakes. His honey and delicate pieces are melting in the mouth. The sour cream makes the honey unit not sugary, and the cream add volume and remove the acid from other ingredients. Here is a step -by -step recipe for a jelly made of sour cream and cream:

Dough:

Wheat flour - 400 gr.
Eggs - 2 pcs.
Honey - 120 gr.
Plum oil. - 85 gr.
Sugar - 100 gr.
Soda - 1 tsp

Cream layer:

Cream 33% - 200 gr.
Fixed product 20% - 300 gr.
Sach. Sand - 150 gr.

Advice: Honey should be liquid, then it will be evenly distributed along the cake.

Do this:

We take a stewpan and break two chicken eggs, pour sah. sand and pour honey. We knead and put on gas.
When the liquid began to heat up, add the drain. Oil, stirring continuously. We heat everything over low heat.
After dissolving sugar, add soda, continue to stir. As soon as the masses become 2 times larger and it will turn white, we remove the flour from the stove and in parts. Mix the test workpiece and let it cool.
The dough thickens after cooling, sprinkle it with flour and knead on the table. Put the soft dough on a plate and cover with cling film, send 30 min. In the refrigerator.
After half an hour we get it and knead it again. We roll out the sausage and cut into small identical segments, roll it into the ball. We spread them on a plate and cover them. A film so that the dough does not be blurred.
One ball is 1 layer, we take and roll out until the dough begins to shine through.
Make holes with a fork along the perimeter of the future cake, so it will be more airy, without bubbles and to soak better.
We bake 1 cake - 5 minutes. at t ° 180 degrees. If it is necessary to cut off the cake evenly, it is better to do this while it is hot.

When the cakes are ready to go to cooking cream:

First of all, beat the cream to a thickening. Gradually add the sah. Sand and interfere with its complete dissolution.
Then we bring the sour cream and beat again thoroughly. If the cream layer has become smooth, cover and remove in the refrigerator.
At the end, lubricate each cake with cream and lubricate the sides. Cutting biscuit layers chop and sprinkle the cake from all sides. On top, at will, decorate with berries. We send a honey to the refrigerator chamber for 2-3 hours.

Any of these cakes will be a great addition to coffee or tea, will please your children and loved ones. Enjoy your meal!