Cake with whipped cream. cream cake

Engineering systems 17.10.2019

Engineering systems

Currently, cakes with whipped cream are very popular, which conquer the sweet tooth with their lightness and tenderness. Cakes are made different: mixed, puff, sand. Best of all, such a dessert is obtained from biscuit cakes. You can add nuts, chocolate, berries, fruits, cocoa to it.

The calorie content of the product is on average 360 kcal per 100 g and depends on the fruit content. Consider how to cook biscuit cake with whipped cream at home step by step, and photos of cakes will help you create real culinary masterpieces.

Sponge cake with whipped cream and fruit

Festive beautiful option savory fruity treats.

Ingredients:

For a light biscuit cake:

2/3 cup flour;
5 eggs;
2 large spoons of starch;
A glass of sugar;
A teaspoon of baking powder (but you can not put it) and vanilla sugar.

For dark sponge cake:

The composition of the products is the same, only a large spoonful of cocoa and 1/2 cup of flour are added.

For syrup:

120 ml of water;
130 g of granulated sugar;
A tablespoon of cognac or rum.

For cream, filler and cake decor:

100 ml of apricot syrup;
100 g dark or milk chocolate;
500-600 ml of whipping cream (fat content - at least 35%);
1-2 bananas;
3-4 large spoons of powdered sugar;
400-gram jar of canned peaches or apricots;
One kiwi;
A small spoonful of instant gelatin.

In addition:

Powdered sugar or sugar biscuit cakes.

Whipped cream cake recipe step by step:

For a light cake, combine flour with vanilla sugar, starch, baking powder and sift;
Separate the proteins from the yolks, grind the latter with a fork with 1/2 cup of sugar;
We introduce the previously made flour mixture into this mass, stir until smooth;
Whisk the egg whites in a separate bowl. First at a slow pace, then at maximum speed until the moment that if we tilt the bowl, the proteins do not spill out of it;
We mix in the remaining sugar in small parts, while whipping does not stop. Add whipped proteins (third part) to the yolk-flour mixture, gently stir, avoiding circular movements, lifting the dough from top to bottom - layer by layer;
We introduce the remaining proteins and mix according to the same scheme;
We spread the dough evenly on a baking sheet, which we grease with vegetable oil and cover with parchment;
We bake the biscuit for 10 minutes at a temperature of 180 degrees (do not brown the cake too much);
Lay a clean towel on the table, sprinkle it with sugar or powder (large spoon);
We take the hot semi-finished product out of the oven, put it on a towel, carefully remove the parchment and quickly fold it together with the towel. Let it cool for half an hour;
Dark sponge cake being prepared the same way. Mix flour with starch, baking powder, vanilla sugar, cocoa, then sift. If you add more cocoa than in the recipe, then you need to reduce the amount of flour. We carefully unfold the cooled semi-finished products, remove the napkin, and again roll up;
We divide each semi-finished product across into 3 or 4 identical parts. A roll cut into three parts will make a biscuit cake with whipped cream higher, and four rolls will make a product with an average height and a larger diameter;
Preparation of syrup for impregnation. Pour granulated sugar into a small bowl, add some water, mix. Bring the syrup to a boil (until the sugar dissolves), remove from the flame. Cool down to temperature regime 37 degrees, add cognac or rum, mix everything well.

Preparing to assemble our sweet dish:

We rub the chocolate bar on a coarse grater or cut with wide knife(to decorate the cake, set aside 50 g of chocolate chips);
Peel bananas and cut into circles;
Drain the syrup from the apricots into a separate bowl and cut them into thin slices;
Whip 1/2 of the cream with 1/2 of the powdered sugar to form thick cream with whipped cream for cake;
Carefully unfold the light roll, which we soak in syrup, coat with whipped cream and sprinkle with grated chocolate. We do this with all light products;
Next, carefully unfold the dark blank, saturate with syrup, grease with whipped cream and lay fruit pieces on the surface. Thus, we make out all the dark semi-finished products.

Assembling a culinary masterpiece:

We roll the light roll tightly so that the chocolate chips and cream are inside. We carefully wrap it with a dark roll;
We alternate light and dark blanks on our own until we get a “big roll”. They must be twisted very tightly, and pieces of fruit should be placed in the resulting small voids;
If necessary, trim the surface of the sweet dish and its sides (you can cut off excess biscuit);
We decorate the product. Beat the remaining cream with powdered sugar and coat the sides of the dessert and the entire surface with this composition;
We heat the syrup from apricots to 75-80 degrees, add gelatin and stir until it is completely dissolved;
We filter through a fine sieve, cool to a slight thickening and ductility;
Peel and cut the kiwi into thin pieces, and also cut the canned apricots into thin slices;
Arrange the fruit on top of the treat. Gently pour them with a small spoon with a mixture of apricot syrup and gelatin;
We put the culinary miracle in a cool place to freeze the jelly. We decorate the sides of the product with chocolate chips, and the dessert itself with whipped cream, using for this pastry bag with star tip.

We put the finished dessert in the refrigerator for 12 hours for impregnation.

Chocolate cake with cherries and whipped cream

Sweet food turns out to be very tasty and airy, it just melts in your mouth.

You will need:

For biscuit:

2 eggs;
50 g of creamy spread and cocoa powder;
280 ml of milk;
260 g flour;
300 g of sugar;
4 large spoons of vegetable oil;
Large spoonful of 9% vinegar;
10 g vanilla sugar;
1/2 teaspoon salt;
1.5 small spoons of soda.

120 g of granulated sugar;
0.5 l cream (33%);
1 g vanillin.

For layer:

50 g of chocolate;
A pound of fresh or frozen pitted cherries;
50 ml brandy.

For chocolate frosting:

3 large spoons of cocoa powder and sugar;
50 g butter;
3 tablespoons of milk or cream with a fat content of 10-15%.

Cooking instruction:

We heat the milk, add the creamy spread to it, mix;
Pour the mass into a deep bowl, add vegetable oil, mix well;
Combine separately sugar, flour, salt, soda, cocoa and vanillin, mix;
Crack the eggs into a bowl with milk and butter and beat with a whisk;
Dry components are gradually introduced into liquid ones;
At the end, add vinegar to the dough, mix thoroughly. The test mass should become like thick sour cream;
Line a baking sheet with baking paper (diameter 22 cm), place the mass there;
We bake a biscuit for 45 minutes at a set temperature of 180 degrees, check the readiness of the product with a wooden skewer, let it cool;
Cut the workpiece lengthwise into 3 or 4 parts;
How to make whipped cream for cream. Beat cold cream with vanilla and sugar until stiff peaks;
Cut a pitted cherry in half (if it is frozen, then defrost it in advance and drain the excess liquid);
We collect our chocolate cake with whipped cream. Put the cut biscuit layer in a baking dish, slightly soak with cognac;
Lubricate it with whipped cream and place on top of the cherries, put a little more cream on them, rub the chocolate chips on top;
Cover with another biscuit blank and repeat everything. So let's collect the whole dessert. Soak the top cake with cognac (but cream and cherries are no longer needed here);
Let's put our sweetness in the refrigerator for an hour. Then remove from the mold and grease the top and sides with cream. Again we put in refrigerator compartment for setting the cream base;
Mix cocoa and sugar in a saucepan, add cream (milk), heat, not forgetting to stir, over low heat. In the process, add the creamy spread, stir the icing until smooth.

We cover the cake with warm chocolate icing and again put it in the refrigerator for an hour or two.

Video: Tenderness Cake Recipe with Whipped Cream

My confectionery secret is simple. I choose the simplest and delicious recipes. It is unlikely that they can surprise professionals, but they will definitely please your loved ones. The cake about will be discussed, is very easy to prepare. Cooking takes about an hour. Go!

To make a cake, we need:
Eggs - 6 pcs
Sugar - 2 cups
Flour - 1 cup
Whipped cream 33% fat - 300-350 ml
Fruits and berries - any
Nuts, sweets for decoration - optional

We start with biscuits. The simplest of options– . Break 6 eggs into a bowl, add a glass of sugar.

Beat with a mixer for 7-10 minutes.

Add flour (1 full glass), also beat, but not so long - until a homogeneous mass is obtained. The dough is quite liquidy in texture.

Pour the dough into the form, send it to the oven.

We bake at a low temperature of 150-170 degrees for 40 minutes.

The finished cake, fragrant, crispy and so inviting, will certainly remind your little helpers that they are sooo, just sooooo hungry and it’s impossible to endure this hunger, and it’s generally unrealistic to wait for the finished cake. And that's great! The top of the cake is obtained with a slide, which will interfere with the formation of the cake, so that it can be safely cut off and given to the starving.

Here I was stingy, it would be quite possible to cut off more so that the surface is completely even.

While the cake is cooling, prepare the cream.

How to make cream for cake?

The composition of the cream is extremely simple: cream 33% + sugar. Everything 🙂 Important: cream, whipping bowl - all this should be cold. It is best to put the bowl together with the mixer attachments in the refrigerator for 10-15 minutes before starting to work on the cream.

Add sugar and cream to a bowl, beat until stiff peaks form.

We cut our cake into two halves (the laziest option, all self-respecting confectioners bake cakes separately) and soak.

How to soak a biscuit?

I thought a lot about this issue and read a lot, believing that the impregnation of cakes is some kind of very complicated trick, for this you definitely need to buy Hennessy cognac or some kind of Ararat at worst. However, it has been empirically found that any liquid that is pleasant to you personally is suitable for impregnation: liquid sugar syrup or a decoction of fruits and herbs. I usually use the same "tea" that I brew for my daughter: fruits, frozen berries, if available - with mint.
To soak the cakes, they just need to be poured with this tea from a spoon.

Cooking fruit. In the summer, during the season of berries, any berries are perfect: strawberries, raspberries, cherries (only bones are too lazy to pick out). But the berries are still standing space money in our latitudes, so we take what we have: pears, bananas, tangerines, kiwi. It is better to take soft fruits, they are better in texture with tender biscuit and light cream.

We put the bottom cake where the finished cake will be later: a dish or a beautiful plate. This is important because transporting an already assembled cake is not an easy task. Lubricate the cake with cream, lay out the fruit.

Lubricate the inner part of the second cake with cream, put the top cake on the bottom one. We also grease the top of the cake with cream. It turns out an excellent preparation for the cake, Blank sheet which can be decorated however you like.

Alas, my Creative skills can be assessed rather as a negative value, therefore, as I can, I can. I'm sure you'll do much better!

Cake Elena Next, lay out the mixture 2/3 of the entire mass, then put the kiwi circles. Then put the last soaked cake. Put slices of banana, pineapple and kiwi on it. Cover with the rest of the mixture. Top the whole cake with whipped cream, decorate with fruit and decorate ...You will need: bananas - 5 pcs., Kiwi - 5 pcs., Whipped cream - Ready-made biscuit cakes - 3 pcs., Chocolate - 100 g, Sour cream 20% - 450 g, Canned pineapples - 850 g, Sugar sand - 8 tbsp. spoons

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Cake Cranchin-Manchin Grind the biscuits. Break the chocolate into small pieces, put in a fireproof or ceramic dishes and melt in a water bath. Remove from fire. Pour the biscuit pieces into the hot chocolate. Mix thoroughly so that they are completely covered with chocolate. Round inside...You will need: 2 Nordic fruit biscuits, 2 Nordic lingonberry biscuits, 150 g dark chocolate, 500 g canned pitted cherries, 0.5 cup sugar, 3 tbsp. l. starch, 2 tbsp. l. orange juice, 1 tsp. cinnamon, 50 ml cream with 35% fat

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Everyone in our family loves whipped cream cakes, this is not even discussed. And although preference is always given chocolate cakes, today we will prepare a light biscuit, almost chiffon, very tender and moist, not requiring impregnation.

For an interesting zest and taste, add strawberry jelly. I took it ready-made, in a bag, it saves a lot of time, but you can make jelly yourself from any berries or juice.

For a biscuit, we need such products (I used 76 grams of eggs, if yours are not so large, then you just need to increase their number).

Divide the eggs into whites and yolks. At the same time, make sure that not a drop of yolk gets into the protein.

First, with a clean and dry whisk, beat the whites with a pinch of salt until a stable white foam forms.

Then pouring sugar in parts (half of the total amount) to achieve persistent peaks. Proteins should not fall out when turning the dishes. Set aside the beaten egg whites and work on the yolks.

Beat the yolks until they change color and increase in volume by 3 times, adding the remaining sugar. Then add vegetable oil without stopping beating. With butter, you get a lush substance similar to mayonnaise.

You can immediately combine the whites and yolks, then with a spatula mix them with flour.
You can mix everything gradually, as I prefer to do. It's easier for me to control the process.

Add vanilla sugar, a third of the sifted flour and baking powder to the beaten yolks. Stir with a hand whisk without rubbing the dough over the dishes, but as if sliding only on the surface.

Then add a third of the proteins and mix them with a spatula by hand, as if scooping up from the bottom up and in a circle.

Then again - part of the flour, proteins ... And so on, until all the flour is over. The dough cannot be rubbed along the walls of the dishes, you can only mix with a spatula, turning over.

The test shows whether it holds bubbles or falls off. If the dough looks like a lush cream, then it is cooked correctly.

Pour the batter into a springform pan lined with parchment paper. The walls of the form and parchment do not need to be greased. Bake a biscuit at 170-180 degrees for 50 minutes. Check the result with a splinter, it should come out dry from the biscuit.

If the top starts to burn and blush ahead of time, then it can be covered with foil or wet parchment.

Let the finished biscuit cool in the mold upside down. It is very delicate and can fall off a little.

Then cut the biscuit out of the mold, remove and free from parchment. Will the best option leave the biscuit alone until the morning. But I did not have time, and I immediately proceeded to further actions.

For cream and decoration, we take vegetable cream, already sweet, chocolate, dry jelly in a bag.

Prepare the jelly as directed on the package, but halve the required amount of water. Cool the jelly and pour it into a flat mold. Put to freeze in the refrigerator for half an hour.

Then cut into pieces, stripes and use for the cake.

Whip the sweet cream to firm peaks. They are very easy to beat, keep their shape perfectly, have a not at all sugary and light taste.

Cut the biscuit into three cakes. I don’t know how to do it beautifully, especially since my biscuit did not stand the allotted time and was very tender.

Lubricate the bottom cake with a layer of cream. Place jelly pieces on top.

Then repeat the layers. Jelly can be put only on the bottom cake, or you can layer all the cakes.

Coat the entire cake with buttercream completely, aligning it on the sides and top. Place in refrigerator for 15 minutes.

Meanwhile, melt the chocolate in the microwave and stir until smooth. Pour a couple of spoons boiled water and stir well again until smooth.

Water is added so that when the chocolate hardens, it is soft and plastic, and does not break when cut. First, it changes its structure, and then it perfectly combines with water.

Pour the chocolate onto the surface of the cake randomly. Let it chill a little in the fridge. Not long, about 10 minutes. Then decorate with jelly and cream. I tried to make a rose.

Whipped cream cake is ready. Happy tea!