How to make a delicious cream sponge cake?

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

Among representatives of different ages, there will certainly be a lot of fans of confectionery. As practice shows, the most favorite type of them is a cake made from biscuit. The biscuit underlying the confection, made according to the same recipe, can have a completely different taste when used in combination with a special cream.

So, let's look at several options for delicious sponge cake cream recipes that can be used to make a confectionery product at home. We will also define some features of the preparation of such a supplement.

Chocolate

Among fans of sweets there are a considerable number of lovers of chocolate cream. For a biscuit cake, it usually fits perfectly. It is very easy to prepare, and to create it you will need ingredients that can be easily found in any kitchen.

To create a delicious sponge cake cream, beat an egg yolk and a tablespoon of cold purified water in a deep bowl. Professional chefsIt is advised to use only a fresh egg for the preparation of such a cream. After the mass becomes homogeneous, add a can of condensed milk to it, and then mix everything well. Practice shows that in order to get a truly delicious cream, you must use only high-quality milk with a high level of fat content.

After the ingredients are combined, you need to send the container with them to the stove and start cooking the mass over low heat. After the mixture is slightly reduced in volume, you need to add a piece of pre-softened butter (200 g), a couple of tablespoons of cocoa powder, and then beat everything thoroughly with a mixer.

After carrying out all the described procedures, the cream will be ready. It must be cooled, and when cold, the mass can be applied to the finished biscuit cake. Cream for a product made from biscuit is ideal, as it perfectly complements its taste.

Banana

Both children and adults will love the banana-based mass. Preparing such a cream for biscuit cake with sour cream. Before creating it, sour cream should be placed in the refrigerator for an hour and a half to cool it down - in this case, the cream will turn out to be more tasty and thick.

Preparation of the mass should begin with the preparation of a pair of bananas. To do this, they must be peeled and kneaded with a fork. If you wish, you can exclude lumps from the finished mass, you can chop the fruit with a blender. The resulting porridgefrom bananas must be combined with 350 g of sour cream, 4 tbsp. powdered sugar, as well as a couple of tablespoons of juice squeezed from a lemon. When all the ingredients are combined, they must be beaten with a mixer until smooth, and then applied to the biscuit product.

Curd

Cream for a biscuit cake made on the basis of cottage cheese turns out to be very tender. To prepare it, it is best to take a product with a high fat content - it is thanks to this that the finished mass has a pleasant creamy taste.

To create a cream for sponge cake according to the recipe presented here, you need to take 500 g of cottage cheese. It should be carefully ground through a sieve or with a blender. After the mass becomes completely uniform and does not contain lumps, you can start preparing the rest of the ingredients.

In a separate bowl, put a pack of butter (200 g), add an incomplete glass of sugar, and a teaspoon of vanillin. The ingredients must be thoroughly beaten until smooth and combined with the curd part. In the comments to this recipe, many cooks point out that soft butter must be used to prepare this cream for a biscuit cake. For convenience, it can also be pre-cut into cubes.

All the combined ingredients must be properly beaten with a mixer so that they turn into a homogeneous thick mass. The finished cream should be sent to the refrigerator for an hour and a half so that it takes a stable form. After that, it can be applied to the biscuit.

Sour cream

Another good addition to a sponge cake is sour cream. Anyone can cook it, even a novice hostess who has a dairy product with a high fat content in her kitchen.

To create a cream for dessert, you need to take one fresh chicken egg and half a glass of sugar. The ingredients should be combined in one bowl and beat until smooth. As soon as this happens, 2-3 tablespoons of sifted flour should be added to the container, as well as 250 g of cold fat sour cream. After thorough mixing, the resulting mass must be put on a slow fire and heated, stirring constantly. After the mass thickens, add 50 g of butter to it and, after stirring again, remove from heat.

In a separate bowl, beat 150 g of softened butter, introducing warm mass made from sour cream into it in small portions.

Sour cream with condensed milk

This is another option for a gentle sour cream sponge cake. It also requires a minimum of effort to prepare. In order for the mass to be the most tender, you should take only the fattest foods. As for sour cream, it must be cold.

Preparation of cream for biscuit cake from condensed milk and sour cream should be started by whipping 400 g of the second product with a mixer. After the mass becomes more magnificent, it is necessary to gradually pour a third of a can of condensed milk into it, and then a tablespoon of cognac and the same amount of lemon juice. When all products are collected, andthe mass will be uniform, the cream will be ready. The output of this product should not be too thick.

Oiled

Very often in confectionery you can come across a cream that has an unusually delicate taste and melts easily in your mouth. Such an addition to a dessert based on butter is being prepared. This biscuit cake cream is very suitable for home use, as it is quite easy to apply on confectionery and holds the desired shape perfectly without spreading.

To prepare the cream, take half a glass of cream and three times as much sugar. The ingredients must be placed in a refractory dish and sent to be heated over a slow fire. Cook the mass until the moment when the sugar crystals are completely dissolved in the cream. As soon as this happens, pour a couple of tablespoons of cognac into the mass, stir the liquid well again so that it is evenly distributed, and then remove the container from the heat. The freshly prepared syrup should be allowed to cool. In the meantime, prepare the rest of the ingredients.

In a separate clean bowl, beat 300 g of butter, which must first be held for some time at room temperature. When it turns into a thick and very lush foam, it should be poured into a thin stream of syrup prepared on the basis of cream, sugar and cognac. There you need to pour a bag of vanilla sugar. All this should be done without stopping the whipping process. After all the ingredients are evenly distributed, this simple sponge cake cream is ready.

Lemon

What could be tastier than pastry cream that has a slight sourness to it? Such a delicious cream for biscuit cake is quite simple to make. To do this, you need to take the zest, removed with a grater from a pair of citruses (lemons), as well as the juice squeezed out of them. Combine these ingredients in a saucepan and add half a glass of sugar to them.

In a separate clean bowl, beat a couple of chicken eggs until a thick and fluffy foam forms. After that, they must be sent to the pan, in which the zest with juice is located, mix everything gently and put the container on fire. When the mass begins to warm up, add a quarter of a pack of butter (50 g) to it, as well as a bag of vanillin. In this composition, the ingredients must be stirred until such time as they turn into a thick and homogeneous mass. After the cream becomes thick, the cooking process should be continued for another 15 minutes, without stopping stirring.

After the dessert is ready, it must be removed from the heat, let it cool and only then applied to the biscuit cakes.

Creamy

This easy sponge cake cream recipe will win over housewives who want to surprise their household with delicious and delicate confectionery.

To prepare it, you need to take a couple of glasses of heavy cream and pour them into a bowl for making dessert. Cooks recommend using only cold cream for making cream - this way they whip better. To the poured cream, add three tablespoons of sugar and a bag of vanillin. After that, all the components must be thoroughly beaten with a mixer (at high speed). In the process, special attention should be paid to the fact that the cream should be homogeneous and not delaminate, in appearance it should resemble lush foam.

Yogurt

Soft and delicious yoghurt cream for biscuit cake is a real find for those who want to give the usual cakes a special taste. It is prepared very quickly - the whole process will take no more than 10 minutes.

To prepare it, you need to take one and a half glasses of cold sour cream of medium fat content, add a glass of powdered sugar to it and beat thoroughly with a mixer or blender until a fluffy mass is formed, which in its consistency will resemble butter.

In a separate bowl, combine one and a half glasses of yogurt (no need to take sweet) and a bag of vanilla sugar. The ingredients should also be thoroughly beaten with a mixer. After all this, the two masses must be combined in one bowl using a mixer for this (beat should be smooth, at a slow speed).

After preparing such a cream for a biscuit cake (the photo can be seen in the article), it must be immediately applied to the product. A dessert smeared with such a mass should be sent to a cold place for soaking overnight.

Caramel

A great option for any biscuit product is caramel cream. sponge cakewith custard, prepared according to this recipe, will really please all household members, as well as guests invited to the feast.

To create such an original dessert, you need to take a glass of sugar, pour it into a deep saucepan and pour a third of a glass of boiled purified water. The ingredients must be stirred and put on a strong fire. Cook the mass until it acquires a pleasant caramel shade. As soon as this happens, immediately add 70 g of butter to it and begin to stir the mass smoothly. After the ingredients turn into a homogeneous mixture, add a quarter cup of liquid bee honey to them and again bring all the components to homogeneity, stirring. After that, the cream must be removed from the fire.

In a separate bowl, combine a quarter teaspoon of baking soda and half a glass of sugar. Ingredients must be poured 2, 5 tbsp. milk (it is better to take the fattest one) and send it to the stove for heating. It should be cooked, stirring occasionally. As soon as the sugar crystals dissolve in the milk, the caramel mixture should also be poured in here, which by that time will already become colder. At this stage, the mass must be mixed well until a state of uniformity is formed, add a bag of vanillin to it, distributing it. After that, the finished custard can be removed from the heat and used to lubricate the delicious biscuit cake.

Curd-fruity

In the summer, you can treat yourself and your loved ones to confectionery withcurd-berry cream.

To prepare it, you need to take 60 g of gelatin and dilute it in water in the way recommended in the instructions attached to it. You can also use fruit syrup instead of water for this purpose.

After 20 minutes, when the gelatin swells, it is necessary to dissolve it in a water bath, stirring. After that, the resulting mass should be cooled.

While the gelatin is cooling, it is necessary to start preparing the curd. To do this, about 600 g of a dairy product with a high fat content must be thoroughly kneaded with a fork or rubbed through a sieve. After this procedure, the cottage cheese should be mixed with an incomplete glass of sugar and a couple of tablespoons of juice squeezed from a lemon. At this stage, gelatin can be introduced into the mass, which should have cooled by that time. After that, all the ingredients must be mixed in such a way that a thick and homogeneous mass is obtained from them - it must be divided into two parts and, setting each of them aside, start preparing the berries.

This sponge cake cream recipe uses two types of fruits and berries. In one bowl, peel 200 g of peaches or apricots, and put the same amount of strawberries in another. In practice, such ingredients are best used in canned form, although fresh fruits also make an excellent cream. These berries and fruits must be mashed separately, which can be done manually or with a blender. In the event that canned fruits are used, remove the skins from themnot necessarily - they will be soft anyway.

After the fruits are ready, each type must be introduced into a separate curd mass. Pour one and a half cups of cream into each bowl and beat thoroughly until a fluffy mass forms from the products.

With mascarpone

Sponge cake (pictured) with mascarpone cream will perfectly decorate any holiday table. Preparing a very tender cheese and berry mass is quite simple - for this, it is enough just to follow all the technology described here. The recipe states that the cream contains berry mass - in practice, it can be easily changed to different types of seasonal fruits, so that the taste of the dessert will be new every time.

For the preparation of such a cream, it is desirable to use cold cream - in this form, they will whip much faster and better. You need to take a couple of glasses of this dairy product with the highest fat content, add half a glass of sugar, 350 g of mascarpone cheese, and 1.5 teaspoons of vanilla extract to them. All listed ingredients must be beaten with a mixer at the lowest speed. Gradually, the number of revolutions must be increased. The process should be continued until the mass becomes completely thick, and dense peaks appear on its surface.

After the cream is ready, it is necessary to introduce 100 g of fruit puree made from seasonal fresh or canned berries (without syrup). You need to add it to the massvery carefully, it is advisable to use a spatula for this.

Plombir

Very airy cream, which tastes like ice cream sundae, can be made from improvised ingredients. It can wonderfully complement any biscuit product and nourish it properly.

To prepare an original addition to the dessert, you need to take half a glass of sugar, add a bag of vanillin to it, and then combine this mixture with 4 egg yolks. The ingredients must be thoroughly beaten with a mixer. When the mass becomes homogeneous, add a tablespoon (with a slide) of cornstarch to it, then beat again with a mixer until the lumps disperse in the mixture.

In a separate bowl, put one and a half glasses of full-fat milk on the stove and bring it to a temperature that precedes boiling. As soon as this happens, it must be removed from the fire and gradually, in a thin stream, pour in the mass made from eggs. After thorough stirring, the mass must be put on fire again and boiled until it begins to become thick. As a result, the cream should have a not too dense consistency. At this stage, add 100 g of butter to the cream, stir everything until it is completely dissolved and, having covered the container with a film, leave the mass to cool for the required time.

In a clean bowl, beat 250 ml of heavy cream, which we keep in the refrigerator first. After the ingredient becomes thick, it must be gradually introduced into the total cooled mass and stirred usingspatula.

In the process of whipping cream, it is imperative to ensure that they do not start to delaminate at one moment. In the event that this has already happened, you can correct the situation by adding a couple of tablespoons of cold dairy product and continue the process.