Cream for biscuits and impregnation recipes. What a delicious cream to cook for biscuit cakes

Tell me frankly, can you imagine a holiday without a cake? Unfortunately, our rapid rhythm of life and constant lack of time increasingly forcing modern owners to contact the services of culinary and acquire ready-made cakes. Undoubtedly, as a rule, every cake made by confusers is another masterpiece master. However, agree that a cake, prepared with love for his relatives and loved ones, will not be able to replace any of the most delicious, acquired in the store, and, therefore, baked by the hands of an absolutely someone else's person.

Honored popularity in sweets uses a biscuit cake. The gentle and the air cake simply melts in the mouth, and his pleasant taste remains in memory for many years. So, biscuit cakes are ready. Some believe that it is very important to properly prepare cakes for a biscuit cake. But what a cream will be - it is no longer so important. How are they mistaken! It is also just important! It is thanks to the cream one and the same biscuit korzh acquires one or another taste. One cream perfectly impresses the cakes, with another - the cake will be more dry. It is the cream will make a cake, both very sweet and not too sweet. What is the cream to choose to make it taste and original, and unique?

What cream is better for biscuit cake

Of course, first of all, when choosing a cream recipe that the cakes of the biscuit cake will be played, it is necessary to focus on the taste and preferences of those people for whom the biscuit cake. So, in one family, it is preferred to classically plunge biscuit cakes with some jacket or jam, jelly or condensed milk. You will not be surprised by this, they love, so that only oil cream, the third - custore, fourth - protein, and so on, were used as a layer for biscuit cords.

Recipes cooking cream for cake with photos

Getting acquainted with the recipes of the hosts regarding the cream that can be applied to translate the cakes of the biscuits, it becomes clear that some of them are more simple, some more difficult. With some can only cope with enough experienced confectioners, others - die even a beginner hostess. There is a recipe, buying ingredients for which it will be inexpensive, the other set of ingredients is quite expensive. And it should be prepared for it, as it should. As a rule, for the preparation of any kind of cream, the mixer, blender, or although b bog, deep bowl, tea and a tablespoon, a glass or a measured cup. Usually, it has every hostess in the kitchen.

The most delicious sour cream cream

Tenderness and ease will give the biscuit sour cream. Such a cream has long gained popularity and sweet tooths, and confectioners. It is considered not only one of the least calories, but also one of the easiest and fastest cooking. For the preparation of sour cream, two ingredients are needed: sour cream and sugar. Usually, sour cream is used, the fat content of which is 15-30%. Confectioners believe that it is better to use sugar powder instead of sugar, because it almost twice will reduce the cooking time of the sour cream.

So, in a large bowl you should add 450 g of sour cream and 150 g of powdered sugar. At high speed, a mixer whipping this product is approximately for 5 minutes. If sugar is used, then they are whipped until it is completely dissolved. The cream becomes almost air. Then it should be put for 30 minutes in the refrigerator. And only after that the sour cream cream is considered ready for use. Some confectioners are absolutely sure that the cooking of the sour cream has a huge scope for the fantasy of the hostess, because if desired, the sour cream is somewhat changed, adding vanillin, grated chocolate or cocoa to it.

Light curd cream with strawberries or cherry

Ideal for biscuit korzh and cottage cheese cream, in which strawberries or cherries are added, in general, such a product, as cottage cheese is perfectly combined with both fruit and berries. It can be used and as an independent dessert.

It will take 200 g of cottage cheese, strawberry or cherry for its preparation, 1 tsp. vanilla sugar and 3 tbsp. l. ordinary sugar. Pre-washed, purified from fruits and chopped with large slices 8 pcs. Strawberry and cottage cheese berries are placed in a blender and whipped to homogeneous mass. Other hostesses prefer to rub cottage cheese and mix it with cream, and then add large pieces of berries. Already the finished cream for 30 minutes is sent to the refrigerator.

How to make a cream from condensed milk and oil

The favorite delicacy of many sweet teeth is a biscuit cake with condensed milk and oil cream. Each hostess prepares it in his own way, here is one of the recipes.

600 g of the lowered cream oil is whipped with a mixer. It adds 1 bank condensed milk, pinch of vanillin and, if desired, cocoa. All the mass is beaten well again. First, the mixer is located on the smallest speed, gradually increase it. Actually, all. It is recommended to apply this cream to the already cold cakes of the biscuit, while the cream itself is not sent to the refrigerator.

Cream chocolate cream

400 g of 35% oily cream is poured into a saucepan and heated, without bringing them to a boil. 200 g of bitter chocolate grind and add to cream, constantly stirring. The mass is removed from the fire and continue to interfere until the chocolate is completely dissolved.

The mass cooled to room temperature is sent to the refrigerator for 3 hours. Then the mass is whipped with a mixer so that it becomes thick and lush.

Simple banana cream on milk

Pleasant taste and biscuit cake with banana cream. 120 g of milk is poured into a saucepan and add 1 tbsp. Sahara. Here they also exclude puree from 1 ripe banana, 10 g of raisin, 1/2 whipped eggs, zest 1 lemon and vanillin. Mix everything well. Next cream is prepared in a water bath.

Low-fat yoghny fruit cream

In such cream there is no oil. 2 tbsp. Gelatin is soaked in 150 ml of cold water. Separately, 350 g of yogurt is mixed in a bowl, 100 g of powdered sugar and vanilla sugar. Nobuch gelatin is added to this mass and mix well. 250 ml of cream first mixed well with a spoon, and then whipped in a blender.

Sometimes this cream is added to the pieces of fruits that are available in yogurt, and send it to the fridge, so that it is frozen.

Protein

It is said that this cream requires a confectioner of some skill. Best of all it turns out from those who know how to prepare ordinary meringue.

The incomplete glass of sugar is mixed with 100 ml of water and put on the middle fire and boil up to samples of a rolling ball. Separate proteins from yolks in 3 medium eggs, and put the proteins in the refrigerator. In chilled proteins add a little salt and beat the mixer when sugar syrup has already been brought to the desired consistency. Foam on whipped proteins should be very raven. Continuing to beat, pour ready-made syrup with a thin flowing. Beach continues to completely cool cream. So that this happened rather, the bowl with the mass is lowered into a saucepan with cold water. Protein cream can be stored in the refrigerator three days.

Maskarpone Lemon Cream

Lovers of flat can pamper themselves and their loved ones with a biscuit cake with lemon cream from. Replacing a strawberry lemon, you can get a gentle strawberry cream. This cream is characterized by its unusually lightweight and air consistency. It combines well with any type of dough. Not exception and biscuit dough. For the preparation of 400 g of such a cream, it is necessary to take 250 g of cheese mascarpone, 100 g of sugar powder, 3 tbsp. l. Liqueur, 1/4 lemon juice, 1/2 Package of vanilla sugar.

Room temperature cheese Mascarpone is added sugar powder and vanillin and whipped until the state of lush foam is reached. Lemon juice add and whipped again. Then add liquor and mix well using a mixer. Mass are sent to the refrigerator 30 minutes to complete cooling. After half an hour, the cream is considered ready and can be used for its intended purpose.

Recipes of cooking cream and other confectionery decorations

biscuit cake cream

20 minutes

290 kcal

5 /5 (1 )

You baked air and lush biscuit and can't decide what to lubricate it? I offer you a choice of several simple recipes of the most delicious cream for the biscuit cake. I hope that among them there is more suitable option for your taste.

Recipe chocolate cream for biscuit cake

Bowl, mixer.

List of ingredients

Step-by-step cooking

1. The oil is removed from the refrigerator, cut into small pieces and leave soften.
   
   
2. Separate yolks in the container that can be placed on fire.
   
   
3. Suplom sugar, vanilla and whipped to white, homogeneous consistency.
   
   
4. Continuing to beat, gradually add milk.
   
   
5. Cocoa sew through a sieve and well stir up to homogeneity.
   
   
6. So that the cream did not feel seals from yolks, faster the mass through the sieve.
   
   
7. We put the container on a slow fire. We bring the mass to the desired thickening, stirring all the time. In order not to weld yolks, it is not necessary to boil. We have a creamy mass of chocolate color.
   
   
8. We cover the tank with the film to avoid the temptation, and completely cool.
   
   
9. Soft oil whipped to a whitewash and smoothness.
   
   
10. In several techniques, we introduce a chocolate part to the oil.
    
    
11. Optionally, add a tablespoon of cognac.
    
    
12. We bring until uniformity and remove for 40-50 minutes in the refrigerator.
    
    

Now we can lubricate our work with a cream, for example.

Video disc chocolate cream for biscuit cake

Chocolate cream is preparing easy and fast. How to do it, look in the video from the video.

How to cook delicious chocolate cake cream

Chocolate custard cake cream, and is also suitable for any other sweet baking. Simple classic chocolate cream recipe.

Cream chocolate
Ingredients:
6 yolks
150 gr Sahara
1P Van.Sahara
180 ml of milk
15 ml brandy
1-2 T.L. Kakoa
200g pl. Masla

1. Separate yolks from proteins
2. Add sugar to yolks
2. Vanilin
3. Sol.
4. Beat yolks to Bela
5. Add milk with small portions
6. Add cocoa
7. Shed through the sieve, so that there were no lumps
8. Cooking constantly stirring on a lone fire before thickening
9. When it starts thick add brandy
10. Pour and tighten the film to fully frozen
11. Oil whipped to white foam
12. Oil was whipped add cream with small portions
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2016-12-30T07: 00: 00.000Z

Banana Cream for Biscuit Cake

• Time for preparing: 20 minutes.
• Kitchen inventory and technique: Bowl, mixer.
• Number of portions: one.

List of ingredients

• 200-250 ml of cream from 33%;
• 2 ripe banana;
• 150-180 g of powdered sugar.

Step-by-step cooking

Videos of Banana Cream for Biscuit Cake

Quickly make a simple banana cream you will help you video with step-by-step clarifications.

Gurmetics: Banana Cream from Anastasia Danilova

Ingredients:
Banana
Strawberry
Cream 33%
Powdered sugar
Vanillin
Cooking:
Rubbing a ripe banana
Whip cream with powdered sugar
Spend Vanilin
Carefully mix banana mashedral with cream
Confectionery bag lay out cream
Decorate berries and mint leaves

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2015-11-13T01: 28: 53.000Z

Cottage cheese cream recipe for biscuit cake

• Time for preparing: 20 minutes.
• Kitchen inventory and technique: Bowl, mixer.
• Number of portions: one.

List of ingredients

• 250 g of cottage cheese;
• 150 g of powdered sugar;

• 100-120 ml of cream;
• vanilla.

Step-by-step cooking

I will immediately say that cottage cheese need to take fat and coarse-grained. And best of all suitable curd mass in briquettes.

Video cemeter video card for biscuit cake

How to choose products and make cottage cheese cream, you will tell you the video recipe in detail.

Curd cream / delicious cream

This is a very gentle, air cream cream !!

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2017-07-19T11: 34: 09.000Z

Cream for biscuit cake from sour cream

• Time for preparing: 20 minutes.
• Kitchen inventory and technique: Bowl, mixer.
• Number of portions: one.

List of ingredients

• 800 g sour cream at least 20%;
• 150-180 g of powdered sugar.

Step-by-step cooking

Options of sour cream

Important!All additives are put in the already cooked cream base.

• Coffee. Add 1-2 spoons of dry soluble coffee.
• Banana. We smear a fork one or two ripe banana and mix with cream.
• Lemon or orange. We rub on the shallow grater of the zest of lemon or orange. Add to cream together with one spoon of squeezed juice.
• Raspberry or strawberry. We carry through the sieve of the berries and mix the resulting puree with cream.
• Walnut. We dry in a frying pan or in the oven nuts. We rub them into powder with a coffee grinder or blender. Add to cream.
• Color. We add to the cream dry or liquid food dye into cream and bring to uniformity and the desired shade.
• Vanilla. We put into cream vanilla powder at the tip of the knife or the pour one or two teaspoons of the extract.

Cream Cream Video Create Video

Look at the video how to make sour cream without the use of thickener.

Thick sour cream cake cream simple recipe 🍰 how to make cream from sour cream without thickener

Very thick and lush sour cream. Simple recipe for sour cream step by step. How to prepare cream from sour cream for cake at home.

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Delicious sour cream cream for cake
🍜 Composition:
400 gr. - Sour cream 20% fat.
3 tbsp. - Sugar powder

How to cook cream from sour cream
⏰ Cooking time:
On the sieve to put the gauze (bandage) in several layers, lay out sour cream and remove into the refrigerator for 2-12 hours. The resulting sour cream is mixed with sugar powder, if necessary, add dry milk.

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# recipe # food # sour cream # recipes # Kopdantlant # cream

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2017-09-07T19: 35: 32.000z

There are other recipes for which you can do.

Cream for biscuit cake with condensed milk

• Time for preparing: 20 minutes.
• Kitchen inventory and technique: Bowl, mixer, two pans.
• Number of portions: one.

List of ingredients

• 300-400 g of butter;
• 2 tbsp. starch;
• 1 b. condensed milk;

• 2 eggs;
• 150-180 ml of water.

Step-by-step cooking

1. We break eggs into a saucepan or bowl.
   
   
2. Mix sugar with starch. We add them to the eggs and whip it with a wedge or mixer to whitewashing and dissolving grains.
   
   
3. I spread the condensed milk from the bank and stir well.
   
   
4. We do water or milk. Stir again.
   
   
5. In another pan we pour water and put on fire. Top we install our vessel. We have a water sauna.
   
   
6. All the time stirring, bring the mass to a state that resembles sour cream.
   
   
7. We rearrange the container from the bath in a bowl of cold water.
   
   
8. Stirring the wedge, cool to room temperature.
   
   

   If you just put and stir, then lumps will appear, which will then be difficult to break. If this happens, then it will be necessary to strain the mass through the sieve.

9. Now we introduce the oil. It should be softened. We add oil in small portions to the milk-egg part of the cream and beat all the time.
   
   
10. Everything. We got smooth, homogeneous, semi-pious cream.
    
    

You can cook in other ways that are also on our website.

Videos of cream for biscuit cake with condensed milk

The video discus will help you easily and just cook condensedum cream for your biscuit cake.

https://youtu.be/UBFPO1XJOGE.

Biscuit Cake Oil Cream

• Time for preparing: 20 minutes.
• Kitchen inventory and technique: Bowl, mixer.
• Number of portions: one.

List of ingredients

Sift into the oil through a sieve half of the sugar powder. From this cream will turn out more gentle and air.

Stir first with a spooner or spoon. If you immediately begin to beat, the powder will split around the kitchen.

We whip about 2-3 minutes.

In the same way I introduce the second half of the powder and beat another 2-3 minutes.

Add vanilla extract or dry vanilla. Whip.

Two navigation add milk room temperature. From this cream will acquire silkiness.

Simple Oil Cream Basic Recipe - Perfect Buttercream Frosting

Snow-white oil cream basic recipe is very simple in preparation. The cream is ideal for crushing, filling and decorations for cakes and cakes. In the main basic cream, you can add dyes and various additives (chocolate, cocoa, puree berries, etc.)
***************************************************************
Ingredients:
200 g of butter (82%)
300 g of powdered sugar
3 tbsp. milk
2 tsp Vanilla extract
****************************************************************
Ingredients:
200 g unsalted butter (82%)
300 G of PowDered Sugar
3 TBSP Milk.
2 TSP Vanilla Extract
*****************************************************************
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2017-03-05T14: 00: 03.000Z

Also quickly can be done. And pleasant kissing will give lemon cream for cake.

If you have your cream recipes that are suitable for biscuit, share them in the comments. To me and visitors of our site, they can be very helpful.

Cream for biscuits - the question at first glance is completely elementary: Well, think, the problem is great, just lubricate the baked on the eve of the cakes. Take jam or sour cream - and go ahead, everything will work out. So it is so, but what will you answer if you are told that there are dozens of and even hundreds of cream cream options for a biscuit cake? And among them it is necessary to find the one that most meets your taste preferences?

1. Custard for biscuit cake

The most common, most affordable, simplest and easy custard, which is great for glorifying biscuit cakes. Do not boost him in a thick mass - to be delicious, this cream should be a little liquid.

Ingredients:

• 500 ml of milk;
• 1 egg;
• 2 tbsp. l. flour;
• 1 cup of sugar;
• vanilla essence;
• 30 g of butter.

We mix sugar and flour, add an egg, rub into a homogeneous mass. We pour milk, mix, put on the stove and boil on the minimum fire with constant stirring to the light "puffs". In hot cream, add butter and vanilla essence. Cream can be used after cooling.

Tip: To improve the taste of the budget custard, replace milk with low-fat cream, and instead of vanilla essence, take the natural vanilla.

2. Sour cream for biscuit cake

The sour cream cream for biscuits is one of the absolute favorites. Its subtle acid is perfectly combined with the sweetness of the dough, makes it taste more interesting and richer. Cooking is not difficult, however, one important condition should be observed: sour cream should be of good quality and high fatty. Preferably, of course, farmer or homely. Alas, the store sour cream product of unclear etymology will not give you to please the family with a delicious biscuit cake with sour cream.

Ingredients:

• 450 g sour cream fatness of at least 25%;
• 150 g of powdered sugar;
• 1/4 h. L. Vanillina.

In a convenient bowl, lay out sour cream. We turn on the mixer and gradually sugar sugar. Whip up to an increase in cream in the volume and appearance of a stable pattern on the surface. At the very end, Vanillin Suck (or we pour half a teaspoon of vanilla extract).

Tip: If the sour cream seems to you with a liquid and not fat, try to reject it - lay out in several layers of cotton fabric and hang over a couple of hours. Sweese will leave, sour cream will be better and easier.

3. cream on whipped cream

Lush, lightweight, air, weightless - all this about cream on whipped cream. Fat, however, this is not to take away, but who said that the cake must be low-calorie? That's what he and a cake!

Ingredients:

• 500 ml cream of fatness of at least 33%;
• 70 g of sugar powder;
• 5 g of vanilla sugar.

In a bowl, laying up cream, turn on the mixer. We begin to beat on low revs, gradually increasing the speed and supper sugar. When the mass is significantly increased in the amount and will be well keeping the shape, snatch vanilla sugar. The cream is ready.

Tip: If you are not lucky, and the cream you bought are not distinguished by high fatty and do not want to be cheb, close your eyes on the absolute usefulness of homemade food and add to the cream powder to whip the cream - this is a thickener of a neutral taste, which, as a rule, includes a modified starch .

4. Yoghurt cream for biscuit

Easy! No, the lightest! And absolutely useful. It is done elementary, the taste is weightless and very summer. Such a cream is perfectly combined with fresh fruits and berries, which, in turn, are an excellent addition to any biscuit cake.

Ingredients:

• 500 ml of fatty yogurt (at least 9%);
• 150 ml of oily cream (at least 33%);
• 20 g gelatin;
• 70 ml of water;
• 100 g of powdered sugar.

Gelatin pour water room temperature, we leave to swell, then we dissolve until uniformity at minimal fire, remove from the stove. Parallel whipping the cooled cream to a stable lush mass. Separately whipping yogurt with sugar powder.

In yogurt, we enter the gelatin with a tonight, we work with a mixer. Swing, clean the mixer. The spatula neatly enter the cream into yogurt, connect the method of folding. I hide the cream in the refrigerator for 5-7 minutes, after which you can glorify the biscuit.

Council: Choosing yogurt, give preference to the product without additives, which is not drinking - so the taste of cream will be more "clean", and the mass itself is more stable and more pleasant on the consistency.

5. Curd and yoghurt cream

Light, but solid, with a pronounced fermented milk note, pleasant, refreshing. The cream is well freezing, but it remains fairly air.

Ingredients:

• 400 g of drinking yogurt;
• 500 g of fatty soft curd;
• 25 g gelatin;
• 100 ml of water;
• 100 g of powdered sugar.

Cottage cheese tritura blender or skip several times through the meat grinder, then mix with yogurt - there must be absolutely homogeneous, glossy mass. Add sugar powder.

Separately, we pour the gelatin of water temperature, we leave 5-10 minutes before swelling, then heated on a minimum fire until the mass becomes completely homogeneous, after which it is poured into the cottage-yogurt mixture with a constant mixer stirring. We remove in the refrigerator for 5-7 minutes - the cream is ready.

Council: Choosing cottage cheese, try to find a high-quality rustic or farm product - soft, without grains. Such cottage cheese is best "lying" into cream, it will be smooth and perfectly connect with the rest of the components. If the yogurt, which you bought, already contains sugar, reduce the amount of sugar powder, focusing on your taste.

6. Curd cream for biscuit cake

Very bright, characteristic cream. It is not confused with anything and do not exchange anything, if you try at least once.

Ingredients:

• 340 g of soft bold cottage cheese;
• 115 g of softened butter;
• 100 g of sugar powder;
• vanilla or almond essence to taste.

Cold, very well chilled cottage cheese lay out in a bowl, add sugar powder and butter, drip the flavoring and whipped to obtain a lush smooth mass. Curd cream is perfectly stored in the refrigerator for several days without losing its properties.

Tip: Try to take curd cheese instead of cottage cheese (like "Almete") - the cream will acquire very interesting flavoring shades, it will be more refined and elegant.

7. Curd and fruit cream

Delicious, light, rich. This cream successfully combines the acid that the sour cream gives, a creamy taste of cottage cheese and bright fruit notework.

Ingredients:

• 200 g of mild cottage cheese;
• 300 g of fatty sour cream;
• 100 g of sugar powder;
• 200 g of fruit or berries (strawberries, blueberries, peach, banana).

Sour cream whipped with sugar in a magnificent mass, add cottage cheese and continue to beat, while the cream does not become smooth and slightly brilliant. Turn off the mixer, gently mix the cream with finely chopped fruits or berries.

Council: The success of this recipe depends on the quality of sour cream, most of the shopping products will not give the desired lush texture, so it is recommended to take a rustic fatty sour cream.

8. Cream Cream for Biscuit

Not cream, and delight! Very stylish and exquisite. By the way, this cream is superbly keeping the form - with it, you can not only glorify the biscuits, but also decorate the cakes.

Ingredients:

• 400 g of cream cream-cheese (for example, from Violetta, Almetyte, "Hohland");
• 100 g of cream for beating (fatty at least 33%);
• 50 g of sugar powder.

Well cooled cream and cheese lay out in a convenient bowl (ideally cooled), add sugar powder and turn on the mixer. The first minute is on low revs, then we increase the speed and beat the lush mass of the matte mass (about 4-5 minutes).

Tip: To get the cream, take exceptionally proven high-quality cream, which you never failed, is the key to the fact that everything will turn out. Leave experiments for other recipes.

9. Slot Cream for Biscuit Cake

The protein cream has a lot of advantages. First, it is one of the most budget ways to decorate a cake. Secondly, it is absolutely stable and easily holds the form you need. Thirdly, quite just preparing. In addition, it is worth mentioning that this is a delicious and attractive version of the cream for a biscuit cake. In general, it is worth mastering!

Ingredients:

• 3 protein;
• 100 ml of water;
• 200 g of sugar;
• 1/4 h. L. Salt.

In a comfortable pan, we smell sugar, measure the right amount of water. We put on the stove, bring to a boil and boil to the sample to the "soft ball" (the temperature of the syrup should be within 116-120 degrees).

In parallel, we begin to beat the squirrels with a pinch of salt. Ideally, proteins should be cheb exactly by the time the syrup is welded. Upon the preparation of both masses, we begin to pour the syrup into the proteins with the thinnest jet, the mixer does not turn off. We work a mixer until the mass becomes dense, glossy, elastic and will not cool. The cream is ready.

Council: To make the cream correctly prepared, take only fresh eggs, check their expiration date. When bailing the syrup, make sure that the sugar grains do not remain on the walls of the pan - this is fraught with the crystallization of the entire syrup.

10. Chocolate Cream for Biscuit

Joy to any shopaholic is a chocolate cream. Easy and air, with a pleasant texture, it has a characteristic chocolate accent. An excellent option for those who love pleasure with a bitter taste.

Ingredients:

• 500 ml of milk;
• 60 g cocoa;
• 100 g of sugar;
• 2 tbsp. l. starch;
• 3 yolks;
• 200 g of butter.

We mix cocoa, starch, sugar, rub with yolks. In small portions, we pour boiled milk, which has cooled to 40 degrees, mix thoroughly. We put the saucepan on the stove, on the minimum fire, cook cream to thickening. Make sure that the cream is not burned.

After complete cooling, add softened butter and beat the cream into a lush mass.

Council: If desired, cream prepared on this recipe can be applied as a separate dessert - decomposing it in the creamy and decorating with fruit.

11. Caramel Cream

A rich option with a characteristic caramel flavor. Very fragrant, rich, bright. Excellent option for glorifying festive cakes.

Ingredients:

• 200 g of sugar;
• 300 g of juicy cream at least 25%;
• 200 g of butter.

Sugar pour into the pan, we distribute a smooth layer and put on the slab on the minimum fire. As soon as he wures it all (watch carefully - it should not burn, it is necessary that the mass become gold, but not dark), carefully pour heated cream. Mix, cook not a small heat before thickening. Remove from the plate, leave until complete cooling, and then beat with softened butter.

Council: In the caramel cream it is worth adding a spoonful of almond essence - it perfectly harmonizes with a creamy taste.

12. Banana Cream for Biscuit Cake

Aromatic, rich, creamy, fruit. In general, excellent cream for real sweet bowls.

Ingredients:

• 200 g of ripe bananas;
• 200 g of condensed milk;
• 200 g of butter.

Softened creamy oil whipped to lush mass, add condensed milk. When the cream becomes smooth, we introduce a banana mashed potature, mix. The cream is ready.

Council: Do not purilate bananas blender - the mass will be liquid, it is better to do it with a fork or a conventional string.

13. Lemon cream made of mascarpone

The cream is light and sophisticated. Suitable for white classic biscuits. Preparing easily, eats quickly.

Ingredients:

• 250 g Maskarpone;
• 100 g of sugar powder;
• 1/4 lemon juice;
• 1/4 h. L. Vanilina or 1/2 h. l. vanilla essence;
• 100 g of powdered sugar.

Locate the cheese of room temperature in a bowl, add sugar powder and vanillin and beat up to a homogeneous magnificent mass. At the end, add lemon juice, mix. We remove the cream for half an hour in the refrigerator, after which it can be used.

Council: Add a couple of spoons of any fragrant alcohol to the cheese mass - it will significantly enjoy the final taste of the cream.

14. Cream for biscuit cake on the semi

The cream is simple, you can even say - spatty. But in this case, certain bonuses are hidden - it is inexpensive, easily prepared, pleasantly eaten.

Ingredients:

• 250 ml of milk;
• 3 tbsp. l. manna cereals;
• 1 cup of sugar;
• 100 g of butter;
• 1/4 h. L. salts;
• vanillin to taste.

Memind milk, put a saucepan on the stove, sugar and salt. As soon as it boils, add a semolina, stirring, cooking about 2-3 minutes before thickening. After cooling, we whipitate the semolina porridge with softened butter, add some vanillin.

Council: To make the taste of cream cream more interesting, it is recommended to add a lemon or orange to it.

15. Charlotte cream

Classic cream genre. If you have never prepared, be sure to try - this cream is beautiful! Easy, gentle and stable - suitable not only for glorifying biscuits, but also for decorating cakes.

Ingredients:

• 1 egg;
• 150 ml of milk;
• 180 g of sugar;
• 200 g of butter;
• 1 tbsp. l. cognac;
• vanillin.

In the saucepan mix the egg and sugar, add milk. We whistled the wedge to homogeneity and light foam, then put the saucepan on the stove and with a constant stirring, we feed about 2 minutes before getting a smooth gentle cream.

Enjoy.

The softened creamy oil is scored to pomp, then in small portions we enter the custard base into it, without turning off the mixer. At the end, add brandy and vanillin. Ready.

Council: Do not neglect brandy - Of course, this component can be omitted, however, it is he who gives the cream a magnificent noble notes.

Competently selected and technologically properly cooked cream is a guarantee of your success as a pastry. If everything is done correctly, you can easily get a packer of compliments from those who climb your cake, while having stuck your hand and realizing the general principles of cooking a cream, you will not spend a lot of effort or time on the process. Let your cakes always be impeccable, and creams are delicious!

- What to choose, because there are so many of them? And how to make exactly what happened?! Let's help you choose and teach cooking!

Hello everybody! Those who are just starting to make cakes, often ask me: "And what kind of cream will suit this biscuit? What do you advise? " So, so that everyone is easier, I decided to create this article, and describe here, of course, not all, but many creams that are well suited to biscuit korzh.

What should be the cream to "fit well" to the biscuit? Focusing on your experience, I will say: it should be pretty stable in order to confidently keep inside. Too liquid cream leaving under the weight of the cores, especially if they are heavy, well impregnated, or cooked on natural oil, with chocolate, etc. However, it should not be too dense (as for alignment) to be a layering cream, otherwise it will be dry and, perhaps not enough. Golden middle - that's what we need!)

All recipes, as always, repeatedly verified by me personally, as well as the readers of the site. They are guaranteed to work. However, the taste of creams, of course, are different, and I will try to describe the features of each as objectively as possible so that you can imagine how you can imagine that you succeed, and made the right choice. After all, everyone is his own.

So let's go!

Cream CHIZ, or Cheese Cream

Cream-Czezov, Roughly speaking, there are two: and. For filling, inside the cake, I recommend using. Better suitable for alignment of the cake: In general, both of these cream are stable, but on the oil is stronger.

Today, cream CHIZ is one of the most favorite creams as conferseers and their customers. He really is good. It obedient behaves in cakes, perfectly combined with fruits, berries, caramel, condensed milk and any other additives. Quickly and easily prepared. The variants of proportions are a million. It seems how many confectioners, so much and proportions) those using me ,. But you can put more than cream, as well as play with the number of powdered sugar.

If you have never tried Cream CHIZ, then I have to warn you: the taste of the cream has an easy salty tint due to the cheese itself, from which he is being done. Many people like this very much: salt as it should, emphasizes the sweetness of everything else, it sounds very piquant) unusually, amazing, fresh, if you want. But for some unusual so much that causes rejection. Therefore, the cream chiza has both hot fans and opponents, those whom it categorically dislike. If you tried cheesecake, in a cafe or guest, but real, on cheese, and not on cottage cheese, then the taste of cream chiz will be familiar to you.

As for cheese. Of course, no "Russian", not "Poshekhonsky" is not used for cream chiza, not the amber cheese and not even "Omichka", but a curd cheese of the type "Philadelphia". True, it is this brand in Russia today not to find, and confectioners take an annexed analogues: "Hohland", "Violetta", "Kremette", "Kaimak", etc. This is not a melted cheese! This curd cheese, creamy, that is, without additives like Ukrop, tomatoes, etc. Someone does with Ricotta, but, as for me, this is something else, not cream-CHiz. Yes, cottage cheese of different manufacturers is slightly different from each other by consistency, saline, color and other characteristics, so you may have to try several different cheeses to choose the most appropriately.

You can also add a few spoons of fruit or berry puree into standard cream-cheese, a good cocoa powder, melted chocolate or chocolate crumb. 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 on the basis of cheese, however, now - Mascarpone. As you know, the taste of its gentle-gentle, exclusively creamy. This cheese is not salty, but rather, on the contrary, slightly sweet, closer to the neutral. So with him it turns out a gentle and supervali! I love him very much and can recommend with a clear conscience. In the cake, the cream behaves perfectly, especially if you collect a cake in the ring and leave for the night to stabilize. However, I recommend collecting all the cakes only in the ring and be sure to give time to settle, at least a few hours, and better - the night.

The main rule of cooking this cream - cheese and cream should be directly from the refrigerator! Otherwise, the cream may burst. You are the same as in the previous case, you can add fruit-berry puree into cream, berries yourself or pieces of fruits, various syrups, nuts (better caramelized, will be better hurt), melted chocolate, chocolate crumb or cocoa powder. Experiment!

But keep in mind, the puree is better slightly peeling with sugar and cool, and only then add to cream, it will be safer and cream, and with it and the cake will acquire a greater shelf life. Raw berries and fruits are pretty quickly sharpened inside the cake, so if you put them, then you will note that the cake will need to eat immediately, as soon as it is imagined, that is, literally in a few hours! And better - put canned fruit or cook fresh with sugar literally a few minutes, cool and only then use for the cake.

The proportions and technology of cooking cream in pictures -.

Sour cream

Another magnificent cream for your biscuit cakes!

It is very easy to do it, but you need to prepare: Sour cream should be! Only with such a sour cream cream will turn out strong, stable and will be perfectly kept inside the cake. If you use the usual sour cream, unsothsant, even high fatty (in our stores a maximum - it is 30%), the cream will be liquid and it can be used only for cakes with a large number of thin cortex type or. Between biscuit korzhs, such a cream will not hold. But on the basis of the restricted sour cream, the cream is obtained albeit with gentle, but for a biscuit cake is quite suitable. Moreover, you remember: you need to collect a cake in the ring and give it time to launch in the refrigerator at least a few hours. During this time, the cream creates and not going anywhere.

Cream swag

It is under this name that I once found this cream. That is what I remember, recorded, tried and later published here. Out of habit. But in fact, the more accurate name is sour cream-custard. Why do I emphasize this attention? The fact is that, judging by my experience of blogging, not all this cream resembles ice cream flub (and I do not want your expectations to be deceived), which, of course, does not diminish the rest of his advantages. And their truth is quite a lot! Thanks to the decent amount of butter, the cream is obtained fairly stable for both the cake filling and for the external coating. It can be used both for a multi-layer cake of the honey type, and for a biscuit, suitable for both vanilla jigs and chocolate, combined with any additives. The taste of sour cream is quite noticeable, as, in fact, the taste of oil, so all products must be the highest quality! No spreads, margarines or cheap "oil type", no sour cream products, only natural, fresh ingredients. So as far as you can find.

Detailed recipe and cooking technology with photos -.

Sharlotte Cream

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

Charlotte Cream - Soviet heritage, it was used in many confectionery products for those years, for example, in the famous. But you, of course, can apply it for other cakes, those that come up with themselves.

What is attractive any oil cream? It is very quickly grasped in the refrigerator, and the cake with it turns out strong, which is very good for transportation and creating complex structures, the so-called 3D cakes. If we noticed, American and Australian confectioners are almost always used for the layers of cakes with oil cream, albeit the other, not Charlotte. First, apparently, they are so tasty, and in general - so accepted, and secondly, it is really convenient to work with oil cream: the cake is going to quickly and even without a ring, it is not necessary to incande it, the shrinkage is practically no, tired for an hour in the refrigerator and You can align.

And he has one minus, but essential: like this cream is far from all, too fat. And if we talk specifically about Charlotte, and sweet too. However, according to my observations, lovers of the old, Soviet baking, from him just delighted!

Tip: Be sure to put brandy! Just believe: it will be much more tastier and fragrant.

Oil cream on swiss meringue

This cream, of course, is more suitable for leveling cakes, but, as I have written, if for some reason you want to use the oil cream for the cake filling - then you can completely take this one. The taste is oil 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 brandy, very much from this will benefit the taste of cream, and the shelf life is so you increase a little.

Chocolate Ganash.

One of the most favorite my creams, if, of course, it can be called that, because the word "filling" is suitable. After all, Ganash can be started by anything: cake, cupcakes, pasta pasta and any other cakes, candy, etc. Ganash can also be used to align the cake. The whole thing is in proportions, for each type of product and chocolate itself they will be different.

I'm already about Ganasha. Although the article was wrote for a long time, I still agree with her, the main thing is true. But the proportions - I repeat! - They will differ depending on what we are preparing. You can generally invent your own, in which Ganash will fully arrange you to taste, consistency and behavior. The main thing is that you need to remember: the more cream and less chocolate, the less strong will be Ganash. For alignment, Ganash is ridiculed, for the filling, respectively, is suitable more gentle.

For example, at least something to navigate. I can advise inside the cake, 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 much, here are directly less than chocolate! Just look it's good! Then, rather, it will not be ganash already, but cream stabilized with chocolate, they will be tender with a light chocolate taste. Less strong, of course, but very tasty, as I love to speak - as a deciding ice cream. But it all depends on what else in your cake, how sweet and dense you have a cake, etc. Therefore, do not take these words for the truth, just experiment!) After all, if you have come to invent your own cake, then you need to be prepared To the samples and to the fact that you do not immediately find your ideal ratios between the components!

Well, and more advice, or rather, a rule: Be sure to give Ganash in the refrigerator for several hours. So, by the way, you will see what it will be in the cake. If too dense, you can add cream and some cream oil (it will give plasticity).

Today everything!)

I think already from this list you can choose biscuit cake creamWho will arrange!

Merengi, albeit stable, it seems to use for the cake filling, I do not advise. Who does not know, this is the only name such interesting, in fact, is a well-known protein-custard cream. It is still dry in order to be inside the cake, it is good to use it for decoration.

However, there are still many creams that are well suited for the biscuit cake, and I will definitely tell you about them in one of its following articles.

Stay with us!) And delicious creativity!

Most well-known confectioners believe that the secret of any delicious biscuit cake lies in its impregnation. Cream makes cakes soft and saturated to taste. The diversity of recipes allows you to make original and delicious cakes. Find out how at home to prepare different difficulty, but in your own way delicious cream layers for cake from biscuit cortex.

Features of the cream for biscuit cake

Many types of creams are suitable for impregnation of biscuit cakes. Thus, the cream component can be prepared on the basis of sour cream, oil, cottage cheese, milk, yogurt, chocolate, proteins, fruits. All of them enrich the taste of cores in different ways, so that everyone can satisfy the preferences. It is easy to prepare cream at home, holding a step-by-step instructions with a photo, but that your layer turns out perfect, take into account the following recommendations:

• clearly observe the proportions specified in the recipe, only in this case you will achieve the desired consistency of the cream base;
• the creams for impregnation and decoration should be distinguished, the base for the decoration should be more dense, so that it does not spread along the top to be frightened and did not flow along the edges;
• if you love the "wet" biscuits, then before applying the cream, heal the coggs with syrup, it can be a simple sugar syrup, favorite capacity, liquor and so on.

Recipe cream for biscuit cake

Today you can meet countless variations of cream creams for cakes from biscuit cakes. These are classic cream bases, and new original recipes for professional confectioners and experienced housewives. Choose a cream or create your own on the basis of the proposed, which will mostly satisfy the aesthetic and taste addiction of your family, friends.

Biscuit cake custard

• Time: 20 minutes + 2 hours.
• Number of portions: 1.
• Calorie dish: 191 kcal / 100 grams.
• Purpose: Dessert.
• Kitchen: European.
• Difficulty: average.

Not the easiest, but very tasty and fragrant custard for cake from biscuit cortex. Often the base is placed, taken by lumps, it turns out too liquid, or, on the contrary, thick. To this not happen, you need to fulfill everything according to the instructions. Flour should take the highest grade, she has the smallest polol that will not be completely felt in the cream. Milk of high fatty 2.5%. You can also take another, then you need to adjust the proportions of other components.

Ingredients:

• milk - 500 ml;
• sugar - 200 g;
• flour - 50 g;
• vanilla sugar - 5 g;
• yolks - 4 pcs.

Cooking method:

1. Bring milk to boil.
2. In the scenery, squeeze yolks with two sugar types, add flour, blend with a mixer.
3. Pour hot milk with a thin flowing, constantly stirring.
4. Send the resulting mass to a slow fire, it should thicken well.
5. Cool down to room temperature, then send at least 2 hours on the shelf of the refrigerator.

Sour cream

• Time: 10 minutes + 2 hours.
• Number of portions: 1.
• Calorie dishes: 325 kcal / 100 grams.
• Purpose: Dessert.
• Kitchen: European.
• Difficulty: Easy.

Perhaps the easiest cream for the biscuit cake is sour cream. It is preparing in a matter of minutes, it all depends on the power of your mixer. So that the base is more lush, it is important to cool the sour cream before whipping. Due to the high fatty of this milk product, the mass has a pronounced creamy taste. Thin fragrance it adds vanilla sugar. Such a sour cream interlayer impregnates the cakes, which makes them more gentle in structure.

Ingredients:

• sour cream 30% - 500 g;
• sugar - 200 g;
• sugar Vanilla - 10 g.

Cooking method:

1. Connect all the ingredients specified in the recipe.
2. Take the mixer to the puff.
3. Before assembling a biscuit cake, send the sour cream in the refrigerator.

• Time: 30 minutes + 20 minutes.
• Number of portions: 1.
• Calorie dish: 236 kcal / 100 grams.
• Purpose: Dessert.
• Kitchen: European.
• Difficulty: Complex.

At first glance, it may seem that curd cream is as easy to cook as sour cream. But this recipe is more complicated, is a mixture of a custard with a curd basis. It is better to take bold homemade cottage cheese, if it does not contradict your diet. It is softer on the texture, does not roll in lumps and not fuses, unlike low-fat varieties. The fatty milk is standard 2.5%. Sugar powder can be prepared at home independently.

Ingredients:

• cottage cheese - 500 g;
• milk - 100 ml;
• sugar powder - 120 g;
• butter creamy - 10 g;
• starch - 5 g;
• vanilla essence - 5 ml.

Cooking method:

1. Wipe cottage cheese through fine sieve to get rid of lumps.
2. In the scenery mix milk, half of the sugar powder and starch.
3. Add creamy oil and send heated on a weak fire.
4. Bring the mixture to a boil, without ceasing to stir the whisk, negotiate another 2 minutes, until the mass does not thicken.
5. The resulting mixture is cooling up to room temperature, periodically stirring the wedge.
6. In the meantime, cottage cheese is a blender with the remaining sugar powder to a smooth creamy mass.
7. Enter the vanilla essence, pour the cooled custard and mix with a culinary blade to a homogeneous consistency.
8. Send a lot to the refrigerator for 20 minutes so that it is blown, after which you can start assembling the cake.

Yogurt

• Time: 20 minutes + 2 hours.
• Number of portions: 1.
• Calorie dish: 155 kcal / 100 grams.
• Purpose: Dessert.
• Kitchen: European.
• Difficulty: Easy.

To prepare a yoghurt cream foundation, you need to stock up with natural Greek yogurt without all kinds of additives. The fat content of this ferocular product can also be different. It is better to give preference to yogurt with a mass fraction of fat 1.5%, so the layer will be less calorie. Condensed milk can be taken both raw and boiled, in the second case the cream will be more dense. If you want to achieve a bright chocolate taste, then increase the amount of bitter chocolate twice.

Ingredients:

• greek natural yogurt - 500 g;
• milk condensed - 200 g;
• chocolate Gorky - 50 g.

Cooking method:

1. Bit the bitter chocolate on the pieces, melt on the water bath, periodically stirring, then cool down to room temperature.
2. Connect the yogurt with condensed milk, take the mixer to the creamy consistency.
3. In a container with cooled chocolate, put about two tablespoons of yoghurt mass and mix.
4. Send a chocolate-yogurt mixture back to yogurt and interfere with it.
5. Before assembling the cake, we will finish a weight for 2 hours to the fridge for frozen.

Charlotte oil cream

• Time: 30 minutes.
• Number of portions: 1.
• Calorie dish: 417 kcal / 100 grams.
• Purpose: Dessert.
• Kitchen: European.
• Difficulty: average.

Excellent oil cream for biscuit cake - Charlotte. It is perfectly combined to taste with biscuit korzhi. The mass is obtained by calorie and dense, thanks to a large amount of butter in the composition. The cream base is ready to glorify the cake immediately after cooking, it does not need to be cooled. Otherwise, the mass will become thick, and it will be difficult to apply on cakes.

Ingredients:

• creamy butter - 200 g;
• sugar - 180 g;
• milk - 120 ml;
• vanilla essence - 5 g;
• eggs - 1 pc.

Cooking method:

1. Put milk into a saucer, mix with 100 grams of sugar and put on fire before boiling.
2. Separately scroll egg with the remaining sugar.
3. When the milk boils, pour it a third to the egg mixture, mix the wedge.
4. Return the mass back to the scenery and put on a weak fire.
5. Bring the contents of the shill to thickening, without ceasing to stir the blade.
6. Remove the milk syrup from the fire, break into clean dishes and cool down, the syrup must resemble a concentrate milk.
7. Softened butter booze to puff.
8. Do not cease to beat, enter the milk syrup on one dining room.
9. At the end, add a vanilla essence and take a little once again.
10. Charlotte does not need to be cooled before assembling the cake.

Cream for biscuit from condensed milk and oil

• Time: 10 minutes.
• Number of portions: 1.
• Calorie dish: 376 kcal / 100 grams.
• Purpose: Dessert.
• Kitchen: European.
• Difficulty: Easy.

Another tasty cream for an oil-based biscuit cake layer. It also includes boiled condensed milk or iris, which makes the mass more dense by texture. Dilute this combination of fatty pastry cream 33-36%. It is important to beat them well cooled, then the mass will be more air. Confectioners are recommended before whipping to cool not only cream, but also a bowl with a wedge.

Ingredients:

• confectionery cream - 250 g;
• condensed milk boiled - 250 g;
• butter cream - 100 g.

Cooking method:

1. Cold cream with a mixer to stable peaks.
2. Separately, take the soft oil with boiled condensed milk to the puff, at least 5 minutes.
3. Enter the whipped cream to the resulting mass, gently smear the spatula to a homogeneous consistency.
4. If you do not plan to make a cake immediately, then send cream to the fridge, and before applying, put it on the room temperature.

Light cream for biscuit cake from proteins

• Time: 20 minutes.
• Number of portions: 1.
• Calorie dish: 268 kcal / 100 grams.
• Purpose: Dessert.
• Kitchen: European.
• Difficulty: average.

Italian meringue is a light cream base of proteins, which is perfect for glorifying and decorating many desserts, including biscuit cakes. The recipe is not particularly ease, it is important to adhere to the proportions and the temperature mode of the syrup, which is the component of the meringue. For its preparation, it is better to get a special culinary thermometer. In this case, the success of Italian meringue is guaranteed.

Ingredients:

• sugar - 170 g;
• water - 30 ml;
• vanilla essence - 5 ml;
• egg whites - 2 pcs.;
• lemon juice - a few drops.

Cooking method:

1. Send a squirrel with lemon juice to the bowl of the mixer.
2. Pour water into the saucepan, add sugar, mix and send to temperate fire.
3. At this time, start hit by high speed proteins, approximately 5-10 minutes.
4. It is important not to reversing the proteins, otherwise the mass will begin to impose when the proteins are taken into a steady foam, reduce the speed of the mixer.
5. When the syrup is warm up to 120 ° C, remove the saucepan with a slab and a thin weaving slowly pour the syrup into the proteins, without ceasing to be whipped with a mixer at low speed.
6. After the introduction of the syrup, beat the mass of another 5 minutes, it must acquire a characteristic glossy shine.
7. At the end, add a vanilla essence.
8. The mass is immediately ready for decorating the cake.

Creamy

• Time: 30 minutes.
• Number of portions: 1.
• Calorie dish: 245 kcal / 100 grams.
• Purpose: Dessert.
• Kitchen: European.
• Difficulty: Easy.

The light cream cream for the biscuit cake is well impregnated with cakes, while keeping the form, does not spread, due to the addition of gelatin. You can use instant gelatin, or sheet, but it is important to adhere to the rules of dissolution of the gelling substance indicated on the package. The dissolved gelatin instantly grasps in a cream basis, due to the low cream temperature, so the mass is immediately ready to glorify the biscuit cakes.

Ingredients:

• confectionery cream - 200 ml;
• sugar powder - 100 g;
• water - 100 ml;
• gelatin - 10 g;
• vanillin - 2 g

Cooking method:

1. Soak the instant gelatin in water.
2. After 15 minutes, he heat it up to the complete dissolution, retain cool.
3. At this time, chilled confectionery creams take care of a steady foam.
4. Do not cease to beat, gradually enter all sugar.
5. When sugar is completely dissolved, add vanillin.
6. Continuing to be gripped, slowly enter all the gelatin.

• Time: 15 minutes + 2 hours.
• Number of portions: 1.
• Calorie dish: 317 kcal / 100 grams.
• Purpose: Dessert.
• Kitchen: European.
• Difficulty: Easy.

The famous cream-CES is suitable not only for the preparation of American cheesecake, but also to glorify biscuit cakes. It is preparing based on cream cheese. It may be philadelphia cheese, mascarpone, ricotta or any other kind of cream cheese that you managed to buy. The mass is obtained by air with a characteristic creamy taste. The cream base is often enriched with synthetic or natural vanilla.

Ingredients:

• confectionery cream - 350 ml;
• creamy cheese - 200 g;
• sugar powder - 70 g;
• vanilla essence - 5 ml.

Cooking method:

1. Connect the creamy cheese, sugar powder and vanilla essence, take the mixer to uniformity.
2. Separately sweat cold cream to stability.
3. Place the whipped cream to cream cheese and gently interfere with the shovel, repeating the folding motion from the bottom up.
4. Before assembling the cake, send a lot to the fridge for frozen.

Caramel

• Time: 40 minutes + 2 hours.
• Number of portions: 1.
• Calorie dishes: 427 kcal / 100 grams.
• Purpose: Dessert.
• Kitchen: European.
• Difficulty: Complex.

Caramel-based sauce keeps the shape well, especially in the cooled form, so it can be used not only for a layer of biscuit cakes, but also to create all sorts of patterns. Caramel cream on this recipe is very sweet, so they are best to glorify unsweetener or alignment biscuit cakes. The sauce has a pleasant caramel color, which makes the appearance of the dessert more winning.

Ingredients:

• confectionery cream - 300 ml;
• sugar - 200 g;
• butter creamy - 150 g;
• vanillin - 2 g

Cooking method:

1. In a small saucepan with a thick bottom, pour sugar and send to the middle fire.
2. Sugar must fully moist and purchase a characteristic caramel (brown) color when it happens, remove the caramel from the fire.
3. Separately warm the cream, you can use the microwave.
4. Hot cream thin flower pour into caramel, constantly stirring.
5. Send a mixture to a slow fire, boil to easy thickening.
6. So that the sauce cooled faster, recover it to another clean dishes.
7. If pebblers from hardened sugar were formed during the cooking, then the sauce is better straightened through the siter.
8. Homogeneous sauce without grains cool a little.
9. Separately sweat the softened butter to the lush white mass.
10. Enter to it gradually all caramel sauce, without stopping to beat, at the end add vanillin.
11. Finished sauce Send you hang on the shelf of the refrigerator, then lubricate them cakes.

Fruit

• Time: 20 minutes + 2 hours.
• Number of portions: 1.
• Calorie dish: 203 kcal / 100 grams.
• Purpose: Dessert.
• Kitchen: European.
• Difficulty: Easy.

The creamy base with the addition of fruits and nuts is one of the universal stuffs for desserts. Fruit cream acquires the desired color depending on what fruits or berries you use. To prepare such a cream layer, you can use both fresh and frozen berries. The perfect fruit is a banana, he himself is very sweet, its structure thickens the main composition. You can design with other fruits and nuts.

Ingredients:

• confectionery cream - 300 g;
• strawberry - 200 g;
• bananas - 200 g;
• sugar - 75 g;
• pistachios crushed - 40 g

Cooking method:

1. Take a strawberry with sugar.
2. Add a banana pulp and grind the blender to the status of a puree.
3. Enter cold cream, get a mixture with a mixer.
4. At the end, add crushed pistachios and gently mix with a culinary blade.
5. If the cream turned out too liquid, then before applying well cool it.

With Ricotta

• Time: 20 minutes + 2 hours.
• Number of portions: 1.
• Purpose: Dessert.
• Kitchen: European.
• Difficulty: Easy.

The creamy layer based on Ricotta cheese has a gentle creamy taste and vanilla flavor, due to the addition of extract of this spice. In addition to cheese in the recipe, fatty pastry cream are indicated. It is important not to be reversed, otherwise at the time of the connection with Ricotta, they can curl. This variant of the cream layer is well combined with fruit, berry puree. You can add chocolate drops and various types of nuts.

Ingredients:

• confectionery cream - 200 ml;
• ricotta cheese - 400 g;
• sugar - 75 g;
• vanilla essence - 7 ml.

Cooking method:

1. Wear cold cream before the formation of stable peaks.
2. Separately whisk Ricotta with sugar and vanilla essence.
3. If you wish, you can add a little fruit puree, to give the weight of the desired shade.
4. Place your whipped cream to cheese and gently interfere with culinary blades to a homogeneous consistency.
5. Before assembling a biscuit cake, send the cream base to the refrigerator.

• Time: 30 minutes + 2 hours.
• Number of portions: 1.
• Calorie dish: 227 kcal / 100 grams.
• Purpose: Dessert.
• Kitchen: European.
• Difficulty: Easy.

The cream with mascarpone is another kind of cream layer for biscuit cakes based on cream cheese. If you add a berry puree to the main composition, the layer will acquire a characteristic berry color, and the cake will play with new paints. Another fruit-berry puree benefits the sweetness of the cream base. It is worth noting that the additional cooling of cream and inventory will allow them faster to beat them.

Ingredients:

• confectionery cream - 375 ml;
• maskarpone cheese - 360 g;
• fruit puree - 100 g;
• sugar - 75 g;
• vanilla essence - 7 ml.

Cooking method:

1. Put cream into a bowl for a beating, send to the freezer along with a wedge for 15 minutes.
2. After this time, add to the cup Mascarpone, sugar and vanilla essence.
3. Start hit at the minimum speed, gradually increasing before the formation of sustainable peaks.
4. At the end, add a fruit puree from banana, raspberries and strawberries.
5. Gently slow down the mixture until homogeneous.
6. Before applying, send to the refrigerator.

Chocolate Cream Ganash

• Time: 20 minutes + 6 hours.
• Number of portions: 1.
• Calorie dish: 426 kcal / 100 grams.
• Purpose: Dessert.
• Kitchen: European.
• Difficulty: Easy.

In the confectionery case, Ganash is a thick cream for biscuit cake and other chocolate-based desserts. It is exposed for a long time, about 6-8 hours, according to the result, it turns out very thick with a characteristic chocolate taste and aroma. To pay or diversify the taste, there are several droplets of alcohol in Ganash, for example, brandy. In addition, it is possible to strengthen the chocolate taste with cocoa powder.

Ingredients:

• confectionery cream - 250 g;
• gorky chocolate - 200 g;
• butter cream - 75 g;
• honey liquid - 40 ml;
• coffee soluble - 20 g.

Cooking method:

1. In the scenery mix cream, instant coffee and honey, put on a temperate fire and bring a mixture to a boil.
2. In a deep bowl, lay out butter oil and finely chopped bitter chocolate.
3. Hot cream with a thin flowing pour into a bowl, while stirring with a spatula.