What to coat the biscuit with. Custard for sponge cake: recipes

For cream:

butter – 250 g
milk – 150 g
powdered sugar – 200 g
vanillin – 1 sachet

This is my second attempt at baking biscuits and it was very successful. Having read about the incredible difficulties of baking a sponge cake, for the first time I took a “very simple” recipe with the addition of (or soda). He came up, he was tall, but I didn’t like him at all. Made from the failed 1st biscuit.

I decided to make a classic sponge cake.

And I succeeded!!! I am sharing this recipe with you.

What we need: 5 eggs, 1 glass of sugar and 1 glass of flour. A glass for me (and as far as I understand Slavic cooking) is a classic faceted glass for 250 ml of liquid. I have beautiful glasses at home with the same volume (tested).

3 ingredients for sponge cake: eggs, flour, sugar

Start beating the eggs with a mixer, gradually adding sugar. The mass will gradually increase. Beating with a mixer means whisking. I have a powerful mixer and it took 5-7 minutes to beat the eggs with sugar. The mass increases gradually and will eventually be 3-4 times larger than the original volume.

The egg mixture for the biscuit should be viscous and white. Some recipes say that you need to beat for about 30 minutes. If you use your hands, then no less accurately. But if there were no technology, my impulse “let me make a sponge cake” would quickly pass. It's very monotonous and long. But 20 years ago all these wonderful cakes were prepared by hand)))

Now take the sifted and measured flour (1 cup) and carefully mix it into the biscuit mass. Use a spatula to mix gently. Since a real sponge cake is prepared without soda, the dough rises precisely due to well-beaten eggs.

As experts say: a lot of bubbles form in them.

Prepare the baking dish. First, we take the one that has a detachable side.

And second: cut out a circle the size of the bottom of the mold from parchment paper.

Line the bottom with paper and sprinkle the bottom with flour.

Pour into a baking dish. The flour should mix very well. Therefore, I once again knead it thoroughly with a spatula, right in the mold.

And in order to prevent a “hill” (uneven) from forming on the sponge cake after baking top layer, which is then difficult to place in the cake) - we cover the mold with foil. Apparently, when the biscuit starts to rise strongly in the center, the foil prevents it from “coming out” and “sits down”. This is important because the sponge cake is usually cut into cake layers, which must be the same.

You can grease the foil a little with butter so that if the biscuit rises to the foil, it will then come off easily.

By the time you put the biscuit in the oven, it should be well heated. That's why I turn it on before I start whipping the biscuit mixture.

Temperature – 180 degrees. Bake for 30 minutes.

Reduce the temperature to 160-170 and bake for another 30 minutes.

DO NOT LOOK IN OR OPEN THE OVEN!!!

After 1 hour, turn off the oven and let the biscuit cool. You can take it out, or you can let it cool right in the oven.

Remove and place on a towel or flat plate.

The biscuit is ready!!!

Cut into cakes.

I have with diameter molds 26 cm, turned out to be 4.5 cm high. The cake will be large in size. If you want a tall cake, then you need to take the form diameter 21 cm. Then the biscuit will be 6 centimeters high and it can be cut not into 2, but into 3 or 4 layers.

Preparing the cream for the biscuit. The cream is very delicate and tasty.

I took both of these recipes (biscuit and cream) from different forum pages of Anastasia Skripkina’s website.

Take milk at room temperature. Softened butter (which has been left out of the refrigerator for several hours).

If I don’t have powder at home, I make it in a coffee grinder from sugar in seconds. Simple, cheap and natural.

Place all ingredients in a mixer bowl. You need to beat with a whisk at low speed (this cream cannot be whipped with a blender). This procedure will take you about 5 minutes. Look at the photo below. At some point you may feel like the oil has separated and nothing will work. Everything is fine. Continue whisking.

The cream turns out delicate and holds its shape well on the cakes.

To make this cream beautiful on a sponge cake, you need to keep it in the refrigerator for a while. I filled a pastry syringe with cream and put it right in it to “cool” for 20 minutes.

Now spread the cream on the bottom cake layer. We put the 2nd one on it. Spread the cream on the top crust. And now for some decorations.

A wonderful sponge cake with delicate cream is ready.

In reality, you don’t need much pure time to prepare. More time is spent waiting for it to bake.

So you can often pamper your household with such a biscuit. A piece of biscuit is a tender cake.

Bon appetit from the Tastier at Home website.

simple sponge cake with cream

Sponge cake with cream is one of the most popular among the people and at the same time quite simple to prepare. The basis of its recipe has remained virtually unchanged over the years, but there are a huge number of options for its preparation. The main difference between them is the use of one or another type of cream. The structure of the cake, its taste, aroma and even appearance.

In the articles we talked about how to make sponge cake, in this post we’ll look at various types creams for sponge cake.

How to prepare cream for sponge cake?

Let us immediately clarify that cream for sponge cake can have different purposes. Most of them are used for layering between cake layers. But there is also cream for decorating the top of the cake. And there is one subtlety here. Many creams are well suited for both creating a layer and for final decoration. Some, due to their consistency, can only be used as a layer. Others will make beautiful figures and ornaments, but the layer of them will not be the most ideal.

Much depends on the consistency of the cream. If it is relatively liquid, it will soak the cakes well, but will hold its shape less well when decorating the top of the cake. You can make excellent ones from thicker ones. decorative elements, but he won’t always be able to soak the biscuits. In such a situation, it is advisable to use a special impregnation made from sugar syrup. It will make the cakes more juicy.

You can give an example of custard, which makes very tasty sponge cakes. It is ideal for layering cakes, but is not suitable for decoration. But butter or chocolate ones are also good for decorating the top of the cake.

Recipes for creams for sponge cakes

Let's look at several popular recipes for sponge cake cream. You can make your own changes to each recipe, add new ingredients, slightly change their proportions according to your preferences. To prepare an airy, delicate cream (for example, protein cream), you need to use only the most fresh food, and the dishes must be perfectly clean. You will get a thicker custard if you use more flour. Let's start describing the recipes with the simplest, sour cream.

Sour cream

This cream recipe is probably the simplest of all. To prepare it you will need only a few of the most affordable products. At the same time, it is ideal for layering cakes, soaks them well and fills them with its delicate taste. To make the biscuit cream the desired consistency, it is advisable to use thicker sour cream, at least 15%, but preferably 20–30%.

Ingredients:

Sour cream – 500 g
Powdered sugar – 90–100 g
Vanillin – 1 pinch

Instead of powdered sugar, you can use regular sugar, but this will slightly increase the cooking time, since it will be advisable to first grind it into powder (or beat the cream much longer so that all the sugar dissolves). Vanillin can be replaced with vanilla sugar (take approximately 5–7 g, one teaspoon).

There is another version of a similar recipe, in which part of the sour cream is replaced with butter. The final product will be thicker and richer.

Preparation:

1. Cool the sour cream.

2. Place sour cream in a bowl or cup.

3. Beat the sour cream with a mixer, gradually adding powdered sugar. Please note that if you use sugar, you need to add it immediately along with sour cream and beat until it is completely dissolved.

4. When all the powder has almost dissolved, add vanillin and continue beating.

5. In a few minutes the cream will be ready. Don't beat it for too long, otherwise it may turn out too thick.

Buttercream

Another fairly simple and very common cake cream. There are also several recipe options here. So, you can replace powdered sugar with sugar, take condensed milk instead of milk (then we won’t need sugar anymore).

Ingredients:

Butter – 250 g
Powdered sugar – 200 g
Milk – 100 g
Vanillin - a pinch

Preparation:

1. Boil milk in a saucepan and then cool to approximately room temperature. Pasteurized does not need to be boiled.

2. Add powder, vanillin and pre-softened butter to the cooled milk.

3. Beat the mixture with a mixer for about 4–5 minutes until a homogeneous consistency is obtained.

4. As soon as the whipped mass acquires a homogeneous and airy consistency, the cream is ready.

Sometimes the question arises of how to make the cream according to this recipe tender, homogeneous, thick enough and at the same time airy. There are two secrets here. Firstly, the oil must be of very high quality; the quality of the final product depends on it. And the second nuance is that you need to take all the ingredients at the same temperature. This will help prevent them from separating during the cooking process.

Oil cream

If you are interested in how to prepare biscuit cream with a thicker consistency, then the following recipe will do. It is quite similar to the previous one in composition. The main difference is that its recipe involves the use of eggs. Buttercream is great for decorating a cake.

Ingredients:

Butter – 250 g
Sugar – 200 g
Eggs – 2 pcs.
Milk – 50 g

Preparation:

1. Break 2 eggs into a bowl, add sugar and beat.

2. Add warm milk to the resulting mixture.

3. Heat the mixture in a water bath. Leave to cool.

4. Knead the butter, add the resulting egg-milk mixture to it.

5. Mix thoroughly.

You can add fillers to this cream to taste and get a butter-coffee or chocolate version. You can also use condensed milk instead of some of the butter.

Cream with butter and condensed milk

A very simple recipe. To prepare such a cream (it is also called “Tauride”) we need only two ingredients - butter and condensed milk. Instead of regular condensed milk, you can use boiled milk.

Ingredients:

Butter – 200 g
Condensed milk – 380 g (1 can)

Preparation:

1. Take out the oil in advance so that it warms up a little in the room and softens.

2. Beat the butter with a whisk (mixer) for about a minute until airy.

3. Add condensed milk little by little, continuing to beat. Carefully break up all lumps.

4. After adding all the condensed milk, beat for another 2-3 minutes. The dessert should turn out lush and silky.

If you take less condensed milk (regular or boiled), you can additionally add regular sugar or powdered sugar.

Protein cream

This recipe is ideal for layering cakes and for decorating. This cream has a very stable airy consistency.

Ingredients:

Egg whites – 4 pcs.
Sugar – 250 g
Lemon juice – 10 g

Preparation:

1. Break the eggs, separate the whites, pour them into a deep container.

2. Add lemon juice. Beat vigorously, obtaining stable peaks.

3. Add sugar gradually.

4. Beat until a homogeneous white air mass is obtained.

Chocolate cream

A very tasty cream, but preparing it is not so easy. It can be used as a layer, for decoration, as a filling for custard cakes, and even as a separate dessert.

Ingredients:

Milk – 500 g
Cocoa powder – 50 g
Sugar – 90 g
Starch – 90 g
Butter – 30 g
Salt - a pinch
Vanillin - a pinch

Preparation:

1. Pour into large saucepan 300 g of milk, set to heat.

2. Add cocoa, sugar, butter, and salt to warm milk. Mix.

3. Bring everything to a boil and cook for a few minutes. Stir thoroughly all the time during cooking. Remove from heat.

4. Mix the remaining milk with starch (if it is absent, you can replace it with flour).

5. While stirring the hot mixture, pour milk and starch into it in a thin stream. The cream should begin to thicken.

6. Place the pan with the mixture on the fire again. Bring to a boil and simmer for 2 minutes.

7. Remove from heat. Pour vanillin into the resulting mass. Let cool.

For this dessert, it is better to use richer milk. Vanillin can be replaced with vanilla sugar, and starch with flour.

Anyone who wants to bake a cake from sponge cakes, you will need a good dough recipe and original ideas in order to collect beautiful and delicious treat worthy of a solemn feast. Such delicacies will decorate and children's party, and an adult table.

To bake delicious sponge cake layers, the recipe described below will help you cope with the task perfectly, it is important to follow clear recommendations verified by experienced chefs. The classic sponge cake is baked without baking powder, but you can add it to ensure a fluffy result.

Ingredients:

eggs – 6 pcs.;
powdered sugar – 200 g;
flour – 250 g;
baking powder and vanillin.

Preparation

Separate the whites from the yolks and place the first ones in the refrigerator for 30 minutes.
Mix flour with baking powder.
Beat the yolks until foamy.
Beat the whites until stiff peaks form, gradually adding powder.
Add the yolks and mix with a spatula.
Add flour in portions, kneading the batter.
Pour the dough into the mold and bake in the oven for 60-70 minutes at 170 degrees.

To bake sponge cake without any hassle, a simple recipe can be implemented using a multicooker. This device has proven itself well in the preparation of biscuits, pies and other baked goods. The cake comes out dense, fluffy, finely porous; after complete cooling, it easily separates into thin layers and you can confidently assemble a birthday cake from it.

Ingredients:

eggs – 6 pcs.;
sugar and flour - 250 g each;
vanilla and baking powder.

Preparation

Beat the eggs into a fluffy foam, adding sugar. Continue running the mixer for 10 minutes.
Add flour, baking powder and vanilla.
Pour into a bowl, bake for 1 hour in the “Baking” mode.
Once cooled, the delicious sponge cake layers can be cut.

Homemade sponge cake can be prepared without using an oven or multicooker, just a frying pan and good recipe, which will help realize the idea in at its best. Cook over low heat, cover with a lid. The base for the cake is prepared in several stages, the result should be 3-4 cake layers.

Ingredients:

eggs – 4 pcs.;
flour and sugar - 200 g each;
baking powder, vanillin;
sour cream – 2 tbsp. l.

Preparation

Beat eggs with sugar until thick and fluffy.
Add sour cream, baking powder and vanillin.
Stir in flour with a spatula.
Heat a frying pan with a thick bottom and walls, pour in 1/4 of the dough, cover with a lid.
Bake 4 layers, so thick pancakes on both sides.
The preparation of sponge cake layers is completed by completely cooling them and soaking them in cream.

Cream for a cake with sponge cakes is an integral part in the process of creating a delicacy. Not only the appearance of the treat, but also its final taste depends on its quality.

An important point in the process of preparing delicacies is the impregnation of the base. A cake made from ready-made sponge cakes needs to be thoroughly soaked in syrup. It is prepared from water and sugar: 4 tbsp. spoons of sugar are mixed with 6 tbsp. spoons of water and cook until the crystals are completely dissolved.
Aromatic impregnations are prepared on the basis of classic syrup, supplementing the composition with cognac, rum, and liqueur.
Non-alcoholic impregnations can be prepared by supplementing the syrup with citrus zest, espresso or concentrated fruit juices.
The next step in assembling the treat is choosing the cream. It all depends on the imagination of the cook or the chosen recipe; a cake made from sponge cakes goes well with custard, cream, sour cream, citrus curd, and cream cheese.

The original one will help transform a boring delicacy into a festive treat that can surprise even sophisticated guests. Taking into account the taste preferences of those with a sweet tooth, you can adjust the final result of the cake.

The most common filling option is fruits and berries. They can be used fresh or frozen.
A good filling would be berry confiture with pieces of fruit; this filling is combined with light butter cream.
Often, as an additional layer, a jelly layer with chopped fruits or berries is used.
A crumbly meringue filling will transform the most boring recipe; for this option, use condensed milk cream.

Prepares quickly and with almost no hassle delicious cake from ready-made sponge cakes, it will take no more than half an hour to create and one hour to soak. Any cream will do, for which there is food in the refrigerator, and the cakes themselves can be baked in advance, because prepared according to the classic recipe, they can be stored for several weeks without going stale.

Ingredients:

sponge cake – 1 piece;
sugar syrup - ½ tbsp.;
cream 33% - 500 ml;
powdered sugar – 150 g;
berries – 1 handful.

Preparation

Beat the cream and sugar until fluffy.
Cut the cake in half, soak in syrup.
Grease one cake with cream, cover with the second, spread the remaining cream, decorate with berries.
The sponge cake is soaked for an hour.

A very original and unusual cake made from broken sponge cakes will remind anyone with a sweet tooth of classic tiramisu, because the delicacy is prepared according to a similar recipe, only instead of savoiardi a soft sponge cake is used. You can arrange the treat in a large form, pre-lined with film, or in portioned glasses.

Ingredients:

biscuit – 1 pc.;
coffee – 150 ml;
Baileys – 100 ml;
powdered sugar – 100 g;
mascarpone – 500 g;
cream 33% - 400 ml;
grated chocolate for decoration.

Preparation

Break or cut the cake.
Mix coffee with liqueur.
Whip the cream with powder and add the mascarpone.
Each piece of sponge cake is dipped in coffee-liqueur syrup, placed in a mold, generously layered with cream.
Sprinkle the broken sponge cake with chocolate and cool for 2 hours.

Sponge cake with sour cream

Even a beginner in cooking can make a cake from ready-made sponge cakes with sour cream, because to create an excellent delicacy you will need products that are widely available and sold in every store. You need to choose sour cream with a fat content of at least 25%; a special thickener is used to obtain a dense consistency.

Ingredients:

sponge cake – 1 pc.;
sour cream 25% - 400 ml;
thickener for sour cream – 1 sachet;
powdered sugar – 150 g;
sugar syrup – ½ tbsp.

Preparation

Cut the sponge cake into 3 thin layers.
Soak each with syrup.
Beat sour cream with sugar, add thickener, mix.
Grease the cakes with cream and assemble the cake.
Place in the refrigerator for 2-3 hours.

Sponge cake with condensed milk - recipe

A cake made from sponge cakes with condensed milk is the easiest way to treat your family with an excellent dessert for tea. This delicacy does not require long-term soaking; as a rule, boiled condensed milk is used, supplemented with crushed nuts, and bananas can be used as filling; they go well with this cream.

Ingredients:

biscuit – 1 pc.;
boiled condensed milk – 1 b.;
mix of crushed nuts - 1 tbsp.;
bananas – 2 pcs.;
cognac syrup – ½ tbsp.

Preparation

Cut the biscuit into 2-3 layers.
Soak in syrup.
Mix condensed milk with nuts, grease the cake.
Place the banana slices and cover with the second cake layer.
Decorate the finished cake with cream, sprinkle with nuts and place banana slices on top.

The choice of biscuit cakes is determined based on your own preferences. Choose fresh seasonal fruits or frozen preparations, soak in light creamy or sour cream, syrup may not be used, given the juiciness of the fruit. The biscuit must be completely cooled; it must be divided into thin cakes.

Ingredients:

biscuit – 1 pc.;
strawberries – 200 g;
banana – 1 pc.;
pear – 1 pc.;
crushed nuts - ½ tbsp.;
cream 33% - 400 ml;
powdered sugar – 150 g.

Preparation

Beat cold cream with powder into a thick cream.
Cut the biscuit into 3 layers.
Soak each cake with cream, lay out plates of fruits and berries.
Decorate with cream and remaining fruit, sprinkle with nuts.
Refrigerate for 2 hours.

For the cake you can buy it in the confectionery department of almost any market; if you want to bake the base yourself, use the classic recipe, replacing an equal part of the flour with cocoa powder. Soak the treat in alcohol or coffee syrup; ganache is ideal as a filling.

Ingredients:

chocolate biscuit – 1 pc.;
coffee – 150 ml;
cream – 400 ml;
dark chocolate – 200 g;
powdered sugar – 150 g.

Preparation

Heat the cream with powdered sugar, avoiding boiling.
Throw in the broken chocolate, melt it in hot cream, stirring and warming for about 5 minutes.
Cool to room temperature.
Cut the sponge cake into 3 layers, soak in coffee and ganache.
Decorate with chocolate cream on top and leave to soak for 2-4 hours.

It’s not at all difficult to make; to make a bright treat, it’s better to use special gel food coloring; the amount used is very small, so the treat turns out not harmful. If you want to make a natural treat, use fruit or vegetable juices.

The fast pace of life forces housewives to purchase ready-made sweets. But a homemade cake cannot replace even the most delicious one purchased in a store. After all, it is baked by hand loved one with love.

It is sponge cakes that are very popular among those with a sweet tooth. And some believe that the most important stage- this is the preparation of the cake. But without the right cream, the sweetness will not acquire that unforgettable taste that will remain in the memory for a long time.

For example, one cream will completely saturate the cakes, while the other will make it dry. Therefore, its selection and preparation should be given no less attention than cakes.

Delicious cream for sponge cakes

Undoubtedly, in order for the cakes to be soaked, the cream must be tender and light. According to many housewives, custard is perfect for these purposes. However, its texture is very light, so it is not suitable for decorating a cake. Despite this, many people with a sweet tooth associate this particular taste with sponge cake.

Use a non-stick pan during this process. Mix milk, flour and sugar in it. And at this stage add vanilla sugar. Beat everything with a mixer until smooth. There should be no lumps. This will take approximately one minute.

Place the pan on low heat. It should cook for 5 minutes until it starts to thicken. To avoid lumps during the cooking process, you can periodically beat the mixture with a mixer. After 5 minutes, leave the mixture to cool.

Add the butter to the warm cream and beat again until smooth. Start frosting the cakes only when they have cooled completely.

Oil cream

Butter sponge cake cream will highlight the unforgettable taste of sweetness and serve as an excellent decoration. In Europe, this recipe is the most popular. To prepare it, use simple oil without flavoring additives. Products for a popular recipe:

Butter - 350 grams;
Vanilla sugar. One sachet is enough;
Condensed milk - one can (not boiled);

Cooking time – up to 20 minutes. Calorie content – 520.72 kcal per 100 grams.

Using a mixer, beat the butter until fluffy. It is better to beat at medium speed. Then add vanilla sugar and mix thoroughly. Now start whipping the butter at the same speed, while pouring the condensed milk in a thin stream. After this, beat for a few more minutes until the cream becomes smooth.

In addition to this recipe, there is another one, popularly called classic recipe butter cream. It is also easy to prepare and does not take much time. This includes:

Powdered sugar – 1/3 cup;
Chicken yolks – 2 pieces;
Butter - 200 grams;
Rum or cognac. A few drops can be added as desired.

Cooking time – up to 15 minutes. Calorie content – 559.90 kcal per 100 grams.

In a deep bowl, mix the butter and powdered sugar well. Beat the yolks separately and add to the butter. Now beat everything until smooth. You can use a whisk or mixer. Add rum or cognac at the very end.

Regardless of what kind of buttercream you decide to prepare, before doing so, remove the butter from the refrigerator for a while. It should be soft.

Curd cream

It is worth noting that this cream is especially suitable for those who are sensitive to their figure. Not only is it very easy to prepare, it is also low in calories. Therefore, in addition to being very tasty, it is also good for health. It contains organic acids, phosphorus, calcium, iodine and B vitamins.

Cream - 250 ml, preferably 30%;
Cottage cheese - 500 grams;
Powdered sugar - 200 grams.

Cooking time – up to 15 minutes. Calorie content – 182.50 per 100 grams.

Mix cottage cheese and powder in a deep bowl or blender. After this, whip the cream separately until a fluffy mass is formed and add to the cottage cheese. Gently mix everything until smooth.
This curd cream is used both for lubrication and for decorating your favorite sponge cake.

Boiled condensed milk cream

The peculiarity of this cream is that it cannot be spoiled, just like sour cream. It is he who wins the hearts of many sweet tooths. It should contain such products.

Condensed milk, must be boiled - one can;
Butter - one pack;
According to personal preferences, you can add 100 ml of uncooked condensed milk;
Again, add cognac and/or vanillin if desired.

Cooking time – 10 minutes. Calorie content – 445.09 kcal per 100 grams.

Before starting the process, you need to make sure that the temperature of the condensed milk and oil is approximately the same. So keep them in the room for some time.

Mix the butter and boiled condensed milk with a spoon in a deep bowl. After this, beat with a mixer until smooth. If you decide to add regular condensed milk, then add and beat the mixture well with a mixer again. When it is completely whipped, add cognac (a couple of drops) and vanillin to taste. Then beat well again.

Sour cream

Sour cream, like cottage cheese, is considered the least caloric. But other than that, it is very easy to prepare.

Sugar - 200 grams;
Sour cream – 500 ml;
Thickener - one pack;
Vanillin to taste.

Cooking time: up to 10 minutes without steeping. Calorie content – 280 kcal per 100 grams.

In a deep bowl, mix sour cream and sugar with a regular whisk or fork.

Vanillin and thickener should be added only when the consistency is homogeneous. After this, beat with a mixer until thick. The mass should be dense. Let it brew in the refrigerator. It's better to leave it for a few hours. Then you can grease and decorate the cake.

In some cases, it is not necessary to add a thickener. For example, if you are using already thick sour cream.

Chocolate cream recipe

Many housewives claim that this particular chocolate taste is simply created for sponge cakes. But at the same time it is quite high in calories. Prepare the following products for the cream.

Granulated sugar - three tablespoons;
Add cocoa powder - two tablespoons;
Butter. One tablespoon will be enough;
Cow's milk - 500 ml. It's better to take fatty foods;
Starch - three tablespoons and vanilla sugar.

Cooking time – up to 20 minutes. Calorie content – 189 kcal per 100 grams.

Use a saucepan with non-stick coating. Mix well 250 ml of milk, butter, and add cocoa and sugar in the process. Let it warm up over low heat. When the mixture boils, cook for exactly three minutes. Stir constantly during cooking. After three minutes, turn off the heat.

While the mixture is cooling, mix the cornstarch with the remaining milk until no lumps remain. Try to do this as quickly as possible so that the mixture does not have time to cool. Pour the milk into the hot cream, then immediately add the vanilla sugar.

Now put everything back on low heat, and when the cream boils, cook for two minutes. At this time the cream will thicken, so stir it well constantly. After two minutes, remove from heat and let cool slightly.

When preparing butter cream, pay special attention to the quality of the used butter. The better and fresher it is, the better the cream will taste;
curd cream has a special secret. If you don’t forget about it, then such a cake will be a real gift for your loved ones. Products must be fresh and uniform;
you can make the chocolate cream richer. Grate the chocolate and sprinkle on each cake. Only then lubricate with cream;
Don’t forget about fruits or berries. They will serve not only as decoration, but also as a natural and healthy flavoring additive. They can be added to each of these creams. Even if you constantly prepare the same cream. Use it constantly different berries and fruits. It will seem original, new and unique every time;
food coloring can also bring joy to you and your loved ones. Add them during cooking and decorate the cake different colors. For example, if the decorations are in the shape of roses, add red food coloring to the cream;

And remember that no matter what cream you prepare for sponge cakes, you can always give it an interesting taste by adding a few drops of essence to it.

Today we will get acquainted with delicious and simple recipes creams that are perfect for sponge cakes and more. First, let's look at cream with sour cream and boiled condensed milk, which turns out very sweet with a slight sourness and is also suitable for honey or sour cream cakes. They can be used to fill eclairs, nuts or baskets.

Sour cream with condensed milk for sponge cake

Kitchen appliances and utensils: bowl, blender.

Ingredients

Sour cream	500 g
Sugar	100 g
Boiled condensed milk	250 g

Choosing the ingredients

Take high-quality, expensive condensed milk, which contains only natural ingredients.
While whipping, condensed milk and sour cream should be at the same temperature.
Beat the mixture for 5 minutes to obtain a thick, elastic mixture.
Use high fat sour cream. If you wish, you can first put it in cheesecloth and leave it to drain. The excess liquid will disappear from it, and you will get a very thick mass, which will become an excellent base for the cream.
It can be stored in the refrigerator for 5-7 days.

Step by step recipe

Video recipe

Now let's watch a short video with all the cooking details. delicious cream.

Here's another easy one delicious recipe curd cream for sponge cake and more. Thanks to the cottage cheese, the mass turns out to be very rich and thick. We all know about the benefits of cottage cheese, but not everyone likes to eat it just like that. But in their favorite delicacy, they will not only eat it, but also ask for it.

This also applies to natural yogurt. This mass is not only tasty, but also low in calories, which is important for those sweet lovers who are watching their weight. Take this simple recipe to your culinary notebook and delight your loved ones with delicious desserts more often.

Curd and yoghurt cream for sponge cake

Cooking time: 10 minutes.
Number of servings: for 1 cake.
Calories: 139 kcal per 100 g of product.
Kitchen appliances and utensils: blender, deep bowl.

Ingredients

Choosing the right ingredients

Take natural yogurt, without additives and unsweetened. If you decide to take yogurt with some kind of filling, then use less sugar, otherwise the mass may turn out to be sickly sweet.
Use 9% cottage cheese. To prepare such mixtures, the fat content of the cottage cheese should always be high.
Heavy cream is also required. They whip better and have a rich taste that will go well with the other ingredients of our product.

Step by step recipe

Video recipe

And in this short video you will see all the details of creating a very tasty cream for sponge cake and more.

I present to your attention the recipe chocolate cream for sponge cake. It is prepared very simply and consists of two ingredients, but at the same time it turns out to be unusually tender and tasty.

I myself had been looking for such a recipe for a long time, and when my sister told me about it and I prepared it, my joy knew no bounds, because it was exactly what I was looking for. Now, when I need such a product, I use only these two ingredients to prepare it.

Chocolate cream for cake

Cooking time: 15 minutes.
Number of servings: for 1 cake.
Calories: 337 kcal per 100 g of product.
Kitchen appliances and utensils: mixer, thick-bottomed pan, hob.

Ingredients

Interesting facts: The history of the appearance of such a cream is quite interesting. In France, a pastry chef accidentally spilled cream into hot chocolate, and for this act his boss called him the offensive word “ganache,” which translated means “stupid.” But after trying the resulting mixture, the chef was pleasantly surprised, because it turned out to be very tasty and hardened quickly. This is how a recipe for a delicious cream appeared, which at that time sold out so quickly that they didn’t even have time to come up with a name for it. That’s why we still call it “ganache”.

Step by step recipe

For this product you need to use the ingredients in a 1:1 ratio.

Video recipe

Dear readers, let's watch a short video that shows in detail the entire cooking process buttercream with chocolate for sponge cake.

We often use lemon cream for sponge cake, the recipe for which came to us from the UK. Initially, this dish was prepared instead of jam and served with any flour products. Now it is widely used in cooking, adding to various desserts.

Its composition is unusual due to lemon zest and sweet and sour taste. It is also very light, low in calories and does not weigh down desserts, which is a huge plus. Let's take a closer look at the entire process of its preparation.

Lemon cream

Cooking time: 20 minutes.
Number of servings: for 1 cake.
Calories: 177 kcal per 100 g of product.
Kitchen appliances and utensils: saucepan, citrus juicer, hob.

Ingredients

Step by step recipe

Video recipe

Dear chefs, I hope you are already preparing a delicious cake with one of the creams that I offered you. Write in the comments if you liked the resulting dish. If you have any suggestions or additions to the recipes, write, your opinion is very important to me. And now I wish you success and bon appetit!