Delicate and airy biscuit cakes soaked with cream, can simply melt in your mouth. Although there are many options for making biscuit cakes, but their technology has undergone little change during its time of existence.
But new recipes for layers of biscuit increasingly appear. Now for the preparation of the biscuit cake, they use not only sour cream and butter with condensed milk, but also cottage cheese, yogurt, mascarpone cheese.
Delicious cream for biscuit cakes from sour cream
Sour cream perfectly complements biscuit cakes. If it is cooked correctly, the mass is airy, thick and pleasant to the taste.
To make it work the first time, you need to choose a very fat sour cream (from 30% and above) without excess acid, bitterness or other flavors.
If sour cream is not thick enough, it can be thickened (with starch, gelatin or a special thickener powder) or the excess liquid (serum) can be drained through 3-4 layers of gauze.
For the simplest cream based cream, the following ingredients are needed:
- 260 ml of fat sour cream;
- 220 g of fine sugar;
- 20 g vanilla sugar or 3 g vanilla powder;
- 10 g thickener (if sour cream is rare).
The process of preparation of the cream will consist of the time required for cooling products and tools in the refrigerator (from 30 minutes), time for active actions (beating the mass) - 10-15 minutes. To impregnate the cake with this cream will take 4-6 hours.
Calorie sour cream impregnation for biscuit - 339.2 kcal / 100 g
Cooking Instructions:
- In the fridge, cool the sour cream, the bowl in which the cream will be prepared, and the mixer whips;
- Then put the sour cream out of the fridge in the ice bowl and beat at the maximum speed of the mixer, carefully pouring sugar and vanillin in a thin stream;
- In the process of adding sugar, the sour cream will become liquid, and if the consistency of the cream is too rare, you need to add a little thickener and whip the cream again;
- If you wish, you can add fresh fruit pieces or mashed berries, caramelized nuts, chocolate chips to the finished cream.
Condensed milk butter cream for cake from ready biscuit cakes
This impregnation is used quite often by many housewives for dressing finished biscuit cakes. Such popularity is explained by the fact that only two products are used in the cooking process, and, unlike sour cream, failures are practically excluded.
List of products used:
- 200 g of sweetened condensed milk;
- 200 g high-quality butter from 72%;
- 3 g vanilla powder or a few drops of vanilla essence;
- 15-20 ml of cognac or liquor as desired.
It is possible to prepare such impregnation for ready biscuit cake layers in 15-20 minutes of active work of a mixer or a food processor.
The caloric value of 100 g of the finished confectionery product will be 480.4 kcal.
The order of the cooking process:
- Unlike the previous recipe, it requires that the oil be very soft, so you need to get it in advance from the refrigerator. To more quickly achieve the necessary condition it can be cut into small pieces;
- Soft butter with a mixer at low or medium speed, you need to beat until you get a fluffy and airy mass;
- Then in small parts (one to two tablespoons) inject condensed milk, continuing to beat with a mixer or a food processor;
- At the end of whipping, you can add brandy or liqueur to the taste, as well as vanillin.
Cream for ready sponge cakes with mascarpone and cocoa
Delicate mascarpone pasty cheese with creamy taste came to us from far away Italy and became the basis for many desserts and sweet treats. Since the cheese itself already has a creamy texture, it will not be difficult to create a soft layer of it for ready-made sponge cakes in your own kitchen.
The main thing is to follow the cooking instructions.
Mascarpone and cocoa interlayer products:
- 500 g mascarpone cheese;
- 400 ml of heavy cream (30% and above);
- 200 g of powdered sugar;
- 130 g of cocoa powder;
- 70 ml of fruit liqueur;
- 3 g vanilla powder.
Cooking cream from this pasty cheese will not be longer than 20 minutes.
The caloric content of such a layer between the finished cake will be 352.2 kcal per 100 g.
Working process:
- In a deep bowl, mix the mascarpone and half the icing sugar, stirring the mass with a tablespoon, then pour cocoa powder here and pour in the fruit liqueur, again mix everything thoroughly without involving serious kitchen equipment;
- In another cooled bowl, use cold mixer to whip ice cream with the rest of icing sugar and vanilla powder into an airy fluffy mass with a mixer;
- Now beat the cheese mass with a mixer and add a few spoons of whipped cream to make a light, fluffy cream mass. Cocoa from the list of ingredients can be excluded if it is not planned to prepare a chocolate cake.
Cream of boiled condensed milk for biscuit cakes
Boiled condensed milk "toffee" is used to prepare a variety of creams, which serve as a filling for eclairs and profiteroles, ideally complement honey, sandy, puff and biscuit cakes. Often, roasted nuts, drunk prunes, a little brandy and other supplements are often added to the layer of boiled condensed milk.
Cream based on toffee and sour cream is well combined with biscuit cakes, for its preparation it is necessary to take products in the following proportions:
- 300 g of boiled condensed milk;
- 300 g fat sour cream;
- 15 ml of cognac;
- 1 drop of vanilla essence.
After 10-15 minutes of the mixer, you can proceed to perelaivanie biscuit cakes.
On average, 100 g of this layer will have an average of 301.7 kcal.
Algorithm of actions:
- At maximum speed, beat the sour cream with a mixer, but no longer than 3-4 minutes;
- Then with a tablespoon in small portions enter boiled condensed milk and continue to beat;
- Last in mass to enter cognac and vanilla. After beating, you can add nuts, prunes and other supplements.
Recipe for cottage cheese cream with berries for biscuit cakes
The curd layer with berries between biscuit cakes will be appreciated by those who do not like fat and watching their figure. Whipped cream in the air will give the dessert lightness and tenderness.
To make curd cream with berries, you need the following products:
- 250 g soft cottage cheese;
- 300 ml of cream with a fat content of at least 33%;
- 100 g of powdered sugar;
- 10 g of gelatin;
- 50 ml of milk;
- 200-300 g of berries (strawberries, strawberries, blueberries, blackberries, raspberries, or others).
This cream will last longer than previous versions, as it will take time for the gelatin to swell and dissolve, and the finished cake will need to be given some time for the cream to harden. The total cooking time of the curd layer is 40-50 minutes.
Caloric content of the finished cream mass will be 194.1 kcal / 100 g.
Cooking method:
- Gelatin powder or granules should be filled with warm milk and left to swell for the time indicated on the package (from 5 minutes to half an hour). Melt the swollen gelatinous mass on the steam bath until the granules or powder are completely dissolved. Then remove from heat and cool slightly;
- Mix half of the total amount of powdered sugar with cottage cheese and rub the mass through a fine sieve or smash with a blender;
- After that, add slightly cooled gelatin to the curd and carefully mix the mass with a spoon;
- In a cold bowl, chilled mixer whips whip cold cream into a lush frothy mass;
- Spread the whipped cream with a spoon and mix (also with a spoon) with the curd mass. The mixer at this stage is able to spoil the consistency of the cream, as there is a risk to perebtbit cream;
- When the cream and cottage cheese are combined, you can add the berries directly to the cream, or put them on the cake, and then pour the curd and creamy mass.
Light yogurt cream with banana for biscuit cake
This cream is obtained and so easy enough, so you should not use low-fat yogurt and cottage cheese to make it. They will not be able to give the necessary consistency of the cream mass, and if you want to further reduce the caloric content, it is better to reduce the amount of sugar.
For a cream based on yogurt with a banana you need to take:
- 400 g of yogurt;
- 500 g of cottage cheese;
- 100 g vanilla sugar;
- 25 g butter;
- 100 ml of milk;
- 30 g of gelatin;
- 400-500 g of bananas.
The preparation of this yoghurt-banana layer for sponge cake will take more than 50 minutes.
Bananas and creamy yogurt mass will add 158.1 kilocalories for each 100 grams of the finished product to biscuit cakes.
Cooking method:
- In a pan with a thick bottom, cook caramel of vanilla sugar and butter;
- On both sides of the caramel, fry the bananas cut into rings and cool them on parchment;
- Gelatin soak and dissolve in milk;
- Put yogurt, cottage cheese and caramel in a bowl of a mixer; beat everything up at high speed, and then introduce prepared gelatin with milk;
- Put half of the cream on the biscuit cake, bananas in caramel on it, and the remaining cream on top and cover everything with another biscuit cake. Soak the cake should be in the refrigerator, where the cream grab and harden.
Useful tips
When choosing a thickener for cream based on sour cream, it should be remembered that special powder and corn or potato starch will not affect the taste of the finished product, but gelatin can change it. Therefore, it would not be superfluous to add a little more vanilla or confectionery essences to give a pleasant taste.
Although butter cream with condensed milk and is considered easy to prepare, but failures can happen here.
With prolonged beating, the mass is able to exfoliate with the release of buttermilk. To fix the situation, you need to warm up the mass a little on the steam bath and beat again.
So that when making mascarpone cream all the ingredients do not stick together in one big lump, the products are introduced alternately, after the previous one is well mixed, and their temperature must be the same.
Cream of boiled condensed milk often turns out to be very thick and it can be very difficult to beat even with a mixer, so you can try to kill the toffee first with a few spoons of milk, so that later it would be easier to work with her.
If the curd cream turned out to be watery, then it is better to collect the cake in a detachable form, lined with food film, and after the cream hardens in the cold, remove the form and film from the smeared biscuit cakes.
To add pomp to yogurt cream, you can do with icing sugar the same way as with flour when baking biscuits, sow it several times.
Any cream should not be prepared in advance (especially those that include fresh products), since after connecting different products together the shelf life is significantly reduced.
The recipe for a delicious sponge cake with cream is in the next video.
