Cake with cream "Plombir": ingredients, recipes, cooking tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cream "Plombir" has long gained popularity in our country due to its ease of preparation, delicate and stable creamy texture and the taste of a real Soviet ice cream. Remarkably, ice cream does not need to be used in the preparation of the Plombir cream - it is made from simple ingredients that can be found in the public domain.

Types of cream "Plombir"

Cream "Plombir" can be prepared in many ways. The recipe depends on what ingredients you want and can use, and what kind of cake or ice cream cake you want to make. You can put sour cream or milk in the basis of the cream. You also need to experiment with eggs, adding whole eggs or just the yolks. Instead of eggs, condensed milk is sometimes added. As a fatty base, either butter or whipped cream interferes with the ice cream cream. As an alternative to fatty ingredients, some use curd cheese. Below are several different recipes for ice cream cream.

Cream "Plombir" with milk

It is good to use cream "Plombir" in milk for a cake with biscuit, puff, custard cakes. Napoleon cake is often made with this cream. Cooking Ingredients:

• Milk - glass (250 ml).
• 2 eggs.
• Sugar - 140g
• Flour - 2 tbsp. l.
• Butter 82% - 250g
• Vanillin - 10 g (pack).

How to cook:

1. Get the oil in advance and wait until it reaches room temperature.
2. In a bowl, whisk together 2 eggs, 100 ml milk and flour.
3. Bring separately 150 ml of milk to a boil and pour in a thin stream into the prepared mixture of milk with eggs and flour.
4. Put the cream on the fire and cook, stirring constantly, until it thickens. The custard should resemble pudding in texture. Cool it completely.
5. Beat the butter and vanilla until white for a few minutes. Then, little by little, stir in the cooled cream into the butter, continuing to beat.
6. Cream "Plombir" should turn out lush, snow-white and holding its shape. You can combine cake layers with "Plombir" cream right away.

Cream "Plombir" on sour cream

For cream instead of milk, you can use sour cream. It gives the original sourness to the cream, from which its taste only benefits. For cream "Plombir" on sour cream you need:

• Sour cream - 400 g (it is better to take fat sour cream or, if possible, rustic)
• 1 egg.
• Flour - 3 tbsp. l.
• Sugar –140 g.
• Butter – 200g
• Vanillin - 10 g (pack).

How to cook:

1. Get the oil out of the fridge in advance.
2. Put sour cream in a saucepan, add sugar, egg and flour. Beat the mixture with a mixer until the sugar dissolves.
3. Put the resulting homogeneous mixture on low heat and cook until thickened.
4. Cool the cream by covering with cling film or stirring from time to time so that an unpleasant film does not form on the surface.
5. Beat butter separately. Then add the custard one tablespoon at a time while continuing to beat.
6. Pour vanillin into the finished cream and beat for another two minutes.

Cream "Plombir" for sour cream cake can be used in sour cream and other cakes.

Cake "Smetannik" with cream "Plombir"

Smetannik is delicious on its own, but "Plombir" cream will give it an unforgettable taste of ice cream. For the sour cream biscuit you will need:

• Sour cream – 600g
• Sugar - 190 g.
• Flour - 350g
• Cocoa - 2 tbsp. l.
• Vanillin - 1 tsp
• 1 egg.
• Soda - 1 tsp

Step cooking:

1. Eggs and sugar mix in a bowl. Whisk into a thick foam.
2. Add sour cream and beat again.
3. Mix the sifted flour with soda in small portions into the mixture of sour cream, sugar and eggs.
4. The dough should be sticky. You need to divide it into two halves.
5. Add 2 tablespoons of cocoa to one half.
6. Bpour the light half of the sour cream dough into a greased form and place in the oven at 180⁰ for 30 minutes.
7. Remove the finished cake from the mold and pour the dough with cocoa into it. Allow the first cake to cool.
8. Do the same with the second half of the dough.

Cream "Plombir" for cake on sour cream to cook according to the recipe presented above. In this case, not the whole cream, but only part of it, can be mixed into the oil. You can smear the cake alternately with custard "Plombir" and "Plombir" with butter. Cut each cooled cake into two parts and assemble the cake, alternating dark and light cakes. Top with butter "Plombir" and decorate as desired (nuts, fruits, chocolate, cookie crumbs, etc.)

Cake "Smetannik" with cream "Plombir" on sour cream should be soaked for at least 4 hours.

Cream "Plombir" on cream

Instead of butter, whipped cream can be added to the ice cream. Such a cream will have a more delicate and airy texture. It is best used to decorate desserts or for a layer of light cakes. For butter cream "Plombir" for the cake, you need the following products:

• Milk - 250 ml.
• Cream 35% - 250 ml.
• Sugar - 90 -100 g.
• Vanillin - 10 g (pack).
• Butter - 90g
• Egg yolks - 4 pcs
• Corn starch - 2 tbsp. l.

Instead of whole eggs, only the yolks are needed in this recipe. Eliminating proteins in custard helps to get rid of the protein flavor thatoften spoils the original taste of the cream.

How to:

1. Separate the yolks from the whites into a separate container. It's okay if some protein gets into the bowl of yolks.
2. Pour corn starch and sugar into the yolks. Beat until the sugar dissolves and the yolks are white.
3. Pour milk into the yolks and brew the cream until thick over low heat. Be careful not to burn.
4. Cool the cream under cling film.
5. Beat room temperature butter.
6. Chilled cream also beat separately until fluffy.
7. Stir the custard into the butter gradually, beating with a mixer.
8. With a spoon or spatula, gently mix the cream with cream until smooth. The cream is ready.

Honey cake with Plombir cream

Honey cakes are that win-win type of cakes that you can experiment with as you like. And in any case, you will be satisfied with the result. In this recipe, we invite you to combine the honey aroma of custard cakes and the wonderful taste of natural ice cream. For the cakes of honey cake with cream "Plombir" you need:

• Flour - 500-600g
• 3 eggs.
• Sugar - 250g
• Honey - 3-4 tbsp. l.
• Soda - 1 tsp
• Butter - 150g
• Pinch of s alt.

Cooking:

1. In a saucepan, beat eggs with s alt and sugar until smooth.
2. Add honey and oil to the mixture. On low heat, simmer the mixture until it boils.
3. After the fragrant mass has boiled, remove it from the heatand add soda.
4. Introduce 500 g of flour in parts, kneading the dough well. Place the covered dough in the refrigerator for an hour.
5. Sprinkle the table with flour and put the dough on it. Knead the dough until elastic, adding the remaining 100 g of flour as needed.
6. Roll out the honey dough into a sausage and divide into 12-14 equal parts.
7. Roll out each piece thinly and cut out cakes with a diameter of 22 cm.
8. Let the cakes cool, and then stack them on top of each other. The cakes cool quickly, turn out dry and brittle.
9. Decide how to make ice cream for the cake. Any recipe will do.
10. Grease the honey cakes with the finished cream "Plombir", cover the surface of the cake and leave to soak for about an hour, first at room temperature, then put in the cold.

Cream "Plombir" with proteins

In this recipe, whipped egg whites are added to the cream instead of butter or cream. It turns out very airy, while having the taste of ice cream. This cream is suitable for decorating cakes and cakes. Must have:

• Eggs - 3 pcs
• Milk - 200 ml.
• Water - 50 ml.
• Corn starch - 1 tbsp. l.
• Flour - 1 tbsp. l.
• Sugar - 300g
• Vanillin - 10g

Cooking method:

1. Separate the whites from the yolks. Put the proteins in the refrigerator.
2. Mix the yolks in a saucepan with 150 g of sugar until smooth.
3. Pour the sifted flour into the yolks.
4. Add starch and mix thoroughly.
5. Bring the milk to a boil separately and pour into the mixture in the saucepan.
6. Cook the cream, then cool completely.
7. Pour the other half of the sugar with water and boil the syrup until large bubbles.
8. Beat egg whites with vanilla sugar until stiff peaks.
9. Next, pour hot syrup into the whites in a thin stream.
10. Introduce the custard into the protein in portions.
11. Ready-made cream can be used for a light cake with ice cream or as an independent dish.

Short shortbread cake with "Plombir" cream

For shortbread cakes, it is better to prepare a light cream, so cream "Plombir" on proteins is perfect. But also for a sand cake, you can make "Plombir" according to other recipes. For shortcrust pastry:

• Flour - 200g
• Butter – 70g
• Big egg - 1 pc
• Sugar - 70 g.
• Pinch of s alt.

How to cook: instructions:

1. To prepare a delicious cake with ice cream, mix flour with sugar and s alt. Shuffle.
2. Pour the flour on the table and put the cubes of frozen butter on it. Cut the butter with a knife to small crumbs, without touching it with your hands. The butter must not melt, otherwise the dough will lose its shape during baking.
3. Crack an egg into the hole in the center of the crumbs and quickly mix the dough with your hands until smooth.
4. The dough is divided into two parts, wrapped in foil andrefrigerate for 1 hour.
5. Roll out the dough thinly on parchment or silicone, poke with a fork and send to the oven, preheated to 180⁰ for 10-15 minutes.
6. Prepare cream "Plombir" on proteins or cream. From the pastry bag, squeeze the turrets out of it onto the cooled shortbread cakes.
7. Decorate with fruit, nuts, chocolate, etc.

Cream "Plombir" with lemon

Lemon cream "Plombir" is better to use as an independent dessert to feel all the charm of its taste. But it will also be good in a cake with ice cream and fruits. For lemon cream you need:

• Sour cream – 400g
• Lemon - 1 piece
• Butter – 150g
• Sugar - 140g
• 1 egg.
• Vanillin - 10g
• Flour - 3 tbsp. l.

Cooking steps:

1. Remove the butter from the refrigerator to soften in advance.
2. Remove the zest from a whole lemon and squeeze the juice from half of it.
3. Egg, sour cream and sugar put in a saucepan and mix thoroughly.
4. Sprinkle flour and mix again.
5. Cook the cream and cool well.
6. Beat the butter.
7. Stir the zest and juice of half a lemon into the ready-cooled cream.
8. Gradually combine the custard with the butter, adding the cream to the butter by a tablespoon.

What to serve ice cream with?

As with ice cream, any fruits and berries are suitable for ice cream:bananas, oranges, pears, kiwi, raspberries, blueberries, cherries, etc. You can make chocolate ice cream, or you can mix it with chocolate chips. Moreover, both bitter, milk, and white chocolate are suitable. "Plombir" goes well with all kinds of nuts: peanuts, hazelnuts, pine nuts, almonds and others. Also cream "Plombir" can be decorated with marmalade, marshmallows and other sweets. The main thing is not to interrupt the taste of ice cream with additives, for which this cream is being prepared. You can try to freeze the cream, then it will definitely be no different from ice cream.