Cream cheese quickly broke into the art of confectionery and just as confidently captured the hearts of pastry chefs and housewives almost all over the world. And this is not an accident, all due to the unsurpassed texture of the cheese, resulting from the combination of cheese and cream.
The cream turns out more dense and rich texture, if you increase the amount of cheese, and when it is reduced - the cheese comes out softer and softer. It is easy to work with cream cheese: it lies flat on the cake, and alignment of the sides is a pleasure, as the cheese mass is pliable and does not flow like butter or protein.
Cream cheese with cream for cake step by step with photos
Perfect selection of products allows you to reduce the work on the preparation of cream cheese to a minimum. This whole process is logically simple and perfect. Therefore, any inexperienced hostess can create a small masterpiece in her kitchen, using the available dishes.
Cooking time: 15 min. Calories 100 grams - 270 kcal.
Ingredients Required:
- cream (33% and above) - 300 gr;
- cottage cheese - 300 gr;
- powdered sugar - 100 gr.
Remove the cottage cheese from the refrigerator, put it into a shallow bowl and rub it into a large container through a fine-grained sieve 2 times.
Measure the cold cream in sufficient quantity and put it in the bowl for the mixer, and then start to beat them at the minimum speed. When they begin to thicken, gradually pour the powder and bring the creamy mixture to hard peaks.
Add the creamy mass to the curd and stir with a spoon until smooth. The cream is ready.
How to align the cake
Leveling the cake is a rather laborious process that requires special skills and skills. Of course, there is nothing unbearable for modern housewives, so you need to be patient and calm. And then proceed to work using a cold-shaped cake (the cream inside the cake is frozen and not deformed) and following the order of the steps of one of the ways:
- Using cheese at room temperature, go to laying it with a tablespoon on the sides of the cake, trying to distribute evenly. When all sides are smeared, hold the knife and hold at a 45º angle with the right hand, and with the left hand rotate the dish on which the cake stands, removing the extra layer. If somewhere there is a fossa, then again put a portion of the cream and use a knife to remove the excess. And then put the cheese on top of the cake and handle a tablespoon of leveling it.
- Cream cheese put in a disposable pastry bag or plastic bag, tie it on top and make a hole with a radius of 1 cm in the corner. And then on the cold cake, start applying the cream either from the top down or in a spiral from the bottom to the top. Then take a knife and blunt his side to remove the extra cheese when you turn the dish. The remaining cream in the bag in a spiral cover the top and smooth with a wooden or plastic spatula.
Cream Cheese Cake Recipes
Andy chef
The combination of pineapples with bananas in a hummingbird cake is a heavenly delight for gourmets. But if you also add the most delicate cheese with a creamy salty taste, you get just the perfect dessert.
Cooking time - 2 hours 30 minutes. Calories 100 grams - 323 kcal.
Dough components:
- flour - 260 g;
- sugar - 270 gr;
- chicken egg - 2 pcs .;
- pineapples - 170 gr;
- banana - 100 g;
- refined sunflower oil - 120 g;
- soda - 7 g;
- Cinnamon - 7 oz.
Ingredients for cream cheese:
- cream (33% and above) - 100 gr;
- cream cheese - 500 g;
- powdered sugar - 100 gr.
Cooking dessert:
- Peel and crush the banana in a puree on a plate, chop the pineapple into 1x1 cm pieces.
- In the bowl of the mixer, beat the eggs with sugar, add the prepared fruit and refined oil, and then mix everything diligently.
- In a deep bowl sift flour, baking soda with cinnamon and pour to the egg mixture. And with a mixer at minimum speed stir the products.
- Cover the parchment with a detachable form with a radius of 18 cm, pour a third of the batter into it and send it to a heated oven to a temperature of 180ºС for 25-30 minutes. (before ruddy or checking skewer). Bake the remaining 2 cakes and lay them on the wire rack.
- In the meantime, you need to prepare a cream: get cream cheese and cream out of the fridge, putting it in different bowls. First, the mixer is required to beat the cheese until smooth. Then, starting with the minimum speed, whip the cream with the powder until the moment when the tail on the corolla drops, but will not flow or stand. Add cream to the cheese portionwise and mix gently until smooth.
- On a round dish alternately lay out the cooled cakes and apply the cream. Cool the formed cake in the refrigerator and level it with the remaining cream on the sides and on top. Top walnuts can be laid out.
Carrot
You can create a great dessert even from simple and everyday products, which is exactly what a carrot cake is.
The amazing combination of the rich taste of carrots with fragrant spices and delicate cream cheese allows you to elevate this dish over everyday sweets.
Cooking time - 2 hours 30 minutes. Calories 100 grams - 284 kcal.
Ingredients required for the test:
- carrots - 200 g;
- flour - 150 g;
- sugar - 90 g;
- chicken egg - 2 pcs .;
- refined sunflower oil - 70 g;
- baking powder - 5 gr;
- soda - 5 g;
- walnuts - 60 g;
- Clove - 2 gr 96;
- Cinnamon - 2 grams.
Ingredients for curd cream cheese:
- cream (33% and above) - 300 gr;
- cottage cheese - 300 gr;
- powdered sugar - 100 gr.
Cooking Cake:
- Wash the carrots, peel and rinse again thoroughly. And then grate it on a coarse grater.
- Fold the nuts into a vacuum bag, close and roll the package with a rolling pin, thereby chopping the nuts slightly.
- In a bowl, alternately break the eggs and send to a deep bowl, pour the sugar in there and beat the mixture in a fluffy, light yellow mass using a mixer.
- Add grated carrots with nuts and refined oil to the yolk mixture, mix with a mixer at minimum speed.
- Next, pour all the bulk ingredients and mix the dough thoroughly with a spoon.
- Cover the parchment paper with a split form with a diameter of 18 cm and lay out a third of the dough, bake at a temperature of 180ºС for about 40 minutes. (up to rosy color).
- Alternately bake all three cakes and lay on a wire rack to cool completely.
- At the same time, the cream is prepared: the cottage cheese is wiped twice, the cream is poured with the powder to hard peaks, and 2 mixtures are mixed, a thick, lasting cream is obtained.
- Alternately spread the cakes on the dish and put them on the third part of the cream. Lavishly grease the sides from all sides with cream and remove the excess with a knife: put the knife with the unsharp side to the sides and, turning the dish in a circle, remove the extra layer of cheese.
- Put the remaining cream cheese in a pastry bag and decorate the finished carrot cake with berries.
Biscuit
Biscuits are loved by everyone because of their lightness and airiness, but each confectioner tries to improve them more. So, adding cream cheese with a delicate texture to the cake made it possible to create your own original and unique delicious dessert.
Cooking time - 1 hour 30 minutes. Calories 100 grams - 324 kcal.
Products for the test:
- chicken egg - 5 pcs .;
- sugar - 180 g;
- flour - 160 g;
- water (for syrup) - 40 ml;
- sugar (for syrup) - 120 gr.
Ingredients for Cheese:
- cream (33% and above) - 180 gr;
- Mascarpone cheese - 200 gr;
- powdered sugar - 40 gr.
Cooking a cake:
- Having turned on the oven, it is necessary to warm it up to 180ºС. At the same time preparing the dough: break all the eggs with the blunt end of the knife and separate the whites from the yolks, laying them in different bowls.
- Add sugar to the yolks and, increasing the rotational speed of the corolla, beat the mixture with a mixer until the sugar is almost completely dissolved and light yellow foam is produced. Wipe the whips with a paper towel so that not a single drop of yolk gets into the whites. And only then begin to beat the whites with salt until a stable foam is obtained.
- In a bowl to the yolk mixture pour the flour and half of the whole mass of protein, spatula or spoon should be gently stirred. Then add the remaining proteins and mix again gently until smooth.
- Cover the split mold with a diameter of 20 cm with parchment paper and pour the pasty dough into it, flatten it with a spoon and put it in the oven.
- After 30 minutes, or when the dough becomes rosy, it is necessary to remove the baked cake from the oven and separate it from the form using a knife. And put it cool on a wire rack or just on a plate.
- At this time, get the cream out of the fridge and pour it into a shallow bowl. Start beating the mass at low speed. When the mixture begins to thicken a little, pour powdered sugar and, increasing the speed of rotation of the rims, bring the proteins to a stable consistency.
- Remove mascarpone cheese from the fridge and mix with a mixer until smooth. And then add it to the mixture of cream and gently stir until the components of the cream are fully combined.
- Cut the cooled biscuit cake into 3 identical circles. Make cuts along the contour with a knife, in 3 rows, and then insert a thread into them and, holding the biscuit from above, pull it towards you, separating each circle in turn.
- Pour water into a saucepan with a thick bottom and add sugar, bring to a boil and soak the sponge cakes hot.
- Next, you need to collect the cake: put the cake layers in 3 stages on a flat dish, spreading one third of the cream over the entire diameter. Spatulate the sides with a spatula and level them with a knife.
"Red Velvet"
The unsurpassed American dessert continues to win hearts all over the world with its exquisite taste and completely unusual look. Bright red hides the secret of juicy chocolate cakes, and it is worth only once to try a piece of this tasty dish in order to become its connoisseur forever.
Cooking time - 2 hours 30 minutes. Calories 100 grams - 304 kcal.
Ingredients for cake layers:
- chicken egg - 3 pcs .;
- sugar - 200 g;
- flour - 250 g;
- kefir 2.5% - 210 ml;
- refined sunflower oil - 150 ml;
- cocoa - 15 g;
- soda - 8 g;
- baking powder - 15 gr;
- red dry dye - 5 gr.
Essential ingredients for cream:
- curd cheese - 500 gr;
- cream (33% and above) - 200 gr;
- powdered sugar - 100 gr.
How to make a cake:
- In a deep bowl, alternately beating the eggs, pour the sugar and mix with a mixer to dissolve the latter.
- Sunflower refined oil and kefir are poured in to the egg mass, whipped again.
- Then add the sifted together soda, baking powder and cocoa flour and first knead with a spoon, and when the mass is homogeneous, add a dye and beat all the batter with a mixer at low speed. Leave to infuse for 15-20 minutes.
- The temperature in the oven must be set at 180ºС and heated for 5 minutes.
- Split the form with a diameter of 18 cm cover the parchment and pour a third of the dough. And then send to the oven for 15-20 minutes, focusing on the rosy of the cake.
- Put the finished baked cakes on a wire rack or iron pan to cool.
- Remove cream from the refrigerator, combine with powder and beat until medium peaks. In a separate container, beat cold curd cheese and combine with a creamy mass. Stir with a spatula, bringing the mixture to homogeneity, and beat with a mixer for a few seconds at minimum speed.
- If while baking, the cakes are slightly swollen in the center, then in the cooled form they need to be leveled, cutting off all the irregularities on top.
- We form a cake: we lay out the prepared flat cakes alternately on a tray and cover every fourth with a cream-curd cream. On the sides distribute the remaining cream and align them with a spatula or a knife.
Useful tips
- Eggs should be used only fresh and processed: thoroughly wash them with soda under running water and wipe until dry.
- It is useful to know: resistant protein foam is when turning the bowl with the contents, nothing flows and does not fall out.
- Carrots in carrot cake can be replaced with a grated pumpkin.
- In the cake "Red Velvet" instead of sunflower oil, you can add corn. And you can also use home-made kefir;
- If you use a gel red dye, then you need to add it gradually. When the dough becomes bright red: you must stop.
- The readiness of the cake can be checked in the following way: pierce the hot cake with a match or toothpick, if there is nothing left on it - it is ready.
When preparing the cream: light peaks - the cream is slightly thickened, the tail on the corolla all goes down; medium peaks - the cream thickened not completely, but the tip of the tail on the corollae is still down; hard peaks - the cream thickens, the tail stands, not sinking.
The modern secret of the exquisite cake is a cream cheese with a pleasant, light, fairly dense and exquisite flavor range. This cream is absolutely simple in preparing and shaping the finished sweet dessert.
