Whipped cream cake is Carlson's favorite recipe. And it was not for nothing that he loved it - it is a very tender, airy and not cloying cake. But here, unlike Sweden, cakes with whipped cream are not very common. Usually store shelves are lined with them, but the cream there is most likely vegetable. But not every housewife knows how to make such baked goods at home. Yes, and cream that can be whipped appeared in supermarkets just a few years ago. So, today I want to introduce you to a sponge cake with whipped cream and fruit - a recipe with photos and even a video.

In general, of course, you can take any fruit, it will be very tasty with strawberries and cherries, you can also layer it with jam, but with banana the cake is especially tender and allergen-free, suitable for small children.

Cake with whipped cream and fruit recipe with photo

Products:

Sponge cake (for a 24 cm pan):

1 and 1/6 tbsp. Sahara

4. Soak the cake with syrup. Cut the banana into slices and place on the crust.

5. Spread whipped cream on top

6. Place the second cake layer on top, soak, add banana and cream. Cover with the third cake layer. Soak, brush with cream and put in the refrigerator to soak.

Homemade cake cannot be compared with store-bought desserts.

You know exactly when it is prepared and from what, you make the filling, cake layers and cream at your discretion.

There are actually a huge number of home baking recipes and plenty to choose from. Particularly popular are cakes with whipped cream, which are distinguished by their tenderness and airiness.

Cake with whipped cream - general principles of preparation

You can make any cake layers: puff pastry, shortbread, biscuit, mixed. There are many options, but porous biscuit-type products are best combined with whipped cream. You can bake the cakes yourself or purchase them at the store. There are also many options for “lazy” cream cakes, which are made from cookies, sweet crackers or gingerbread.

For the cream, cream is used - natural or vegetable. The first ones take a long time to whip up and may not give a lot of foam, but they have a transparent composition and are not stuffed with chemicals. Vegetable cream whips in 2-3 minutes, has a sweet taste, but the composition is not always of high quality. Which product to choose for the cream is up to you. But don't forget to adjust the sweetness.

Also often used in butter cakes fruits, chocolate, cocoa, berries, nuts and other fillers. If products are used as a layer, then do not forget to leave some for decoration and vice versa. The content and decor should have something in common.

Recipe 1: Sponge cake with whipped cream and marmalade

A recipe for making the most delicate cake with whipped cream based on a classic sponge cake. Pieces of fruit marmalade are used for the layer. It is better to bake in a tall pan with a small diameter so that the cake can be cut into 3 parts.

Ingredients

150 grams of sugar;

120 grams of flour;

Vanillin.

For cream:

300 grams of cream;

140 grams of powdered sugar.

For filling 150-200 grams of any marmalade, but not chewing.

Preparation

1. Separate the yolks and whites. Beat in different bowls with sugar, then combine. The mass should be thick and airy. Carefully add flour and vanillin, mix and pour into the mold. Bake until done at 170 degrees for about 35-45 minutes. Let cool.

2. Whip the cream into a strong foam until stiff peaks form, gradually add powdered sugar.

3. Cut the marmalade into arbitrary, not very large pieces.

4. Cut the biscuit into 3 layers. The easiest way to do this is with a large knife. Coat each layer with cream and arrange pieces of marmalade. Decorate the cake at your discretion.

Recipe 2: Honey Whipped Cream Cake

This recipe should not be confused with the popular thin-crust honey cake. For this whipped cream cake, one layer is baked, which is then cut into several layers, like a sponge cake.

Ingredients

300 grams of flour;

200 grams of sugar;

100 grams of butter, but you can use good margarine;

2 tablespoons of honey (full);

1 tsp. soda;

2 raw eggs.

For the cream: 2 cups whipping cream. They already contain sugar, you don’t need to add anything except vanilla, but this is optional. For impregnation, simply dissolve 2 tablespoons of honey and 150 grams of boiled water.

Preparation

1. Beat eggs with granulated sugar until fluffy. It should double in size and turn white.

2. Then add melted but not hot margarine. Mix carefully.

3. Melt honey in a saucepan, add soda and keep on fire, stirring constantly. The mass will begin to darken, as it should be. The longer you leave it on, the brighter and richer the cake will be, but it is important not to burn the honey.

4. Combine the honey mass with the egg mass and beat.

5. Add flour and mix gently.

6. Pour into a mold with a diameter of 20-22 cm, bake for about 45 minutes. We set the temperature to no more than 180 degrees, otherwise the cake will burn.

7. Cool and cut into 3 layers.

8. Whip the cream to stiff peaks.

9. Soak the cakes with honey syrup and grease with cream.

Recipe 3: Chocolate Pancake Cake with Whipped Cream

A recipe for an original cake with whipped cream made from pancakes, but not plain ones, but chocolate ones. This option will help if you don’t have an oven or have a lot of time, but want to pamper your family with a delicious dessert.

Ingredients

180 grams of flour;

0.5 cups sugar;

A pinch of citric acid;

A pinch of soda;

2 spoons of cocoa;

350 grams of milk;

A pinch of salt;

For cream:

250 grams of cream;

A glass (approximately 150 grams) of powder.

For decoration you will need one chocolate bar and several strawberries, but you can do without them or replace them with cherries, cherries, or raspberries.

Preparation

1. Beat eggs with sugar and salt, add half the milk. Separately mix flour with cocoa, soda and citric acid. Add the flour mixture to the milk mixture, mix with a spoon and pour in the remaining milk.

2. Bake pancakes in a greased frying pan, place them on the table one at a time to cool. There is no need to lubricate anything.

3. Whip the cream with powder, you can add vanilla or a spoonful of cognac.

4. Grease the chocolate pancakes with butter cream and stack them on top of each other to form a cake. Place sliced ​​strawberries or any other berries on top.

5. Chop the chocolate into pieces, throw it into a bowl and melt in a water bath. You can just put it in the microwave. Pour the cake over the top, it is important that the mixture is not hot, just lukewarm. Otherwise the cream will leak.

Recipe 4: Banana cake with whipped cream and chocolate.

A lazy recipe for a cake with cream, which will especially appeal to housewives who are not friends with dough. For preparation, it is better to use biscuit cookies.

Ingredients

5 tablespoons of softened butter;

0.5 cups cookie crumbs;

1/3 cup sugar;

70 grams of chocolate;

6 bananas;

A glass of cream;

50 grams of powder.

Preparation

1. Mix cookie crumbs with softened butter and sugar. The dough should come together into one lump.

2. Place the resulting lump in a baking dish and spread it with your hands, forming a layer. Place in the oven and cook for about 15 minutes until it roasts.

3. Chop the chocolate into pieces and you can grate it.

4. Take out the cake and place the chocolate on top of the hot layer so that it melts.

5. Place banana slices on top.

6. Whip the cream with powder and cover the bananas. The top of the cake is sprinkled with cocoa or grated chocolate.

Recipe 5: Fruit Cake with Whipped Cream

The most delicate dessert made from biscuit and fruit. To make this creamy cake you will need canned peaches, bananas and strawberries. You can make any sponge cake or buy a store-bought one.

Ingredients

Ready-made sponge cake from 4-5 eggs;

600 grams of cream from 33%;

A glass of powder;

Can of canned peaches;

200 grams of strawberries;

A bag of ready-made jelly;

2 bananas.

Preparation

1. Cut the finished sponge cake into 2 or 3 layers, looking at the height and possibilities of the workpiece.

2. Whip the cream with powder until stable peaks, you can add vanillin or fruit essence.

3. Remove the peaches from the syrup, cut half of them into 3 mm slices, and also cut some of the bananas and strawberries. We'll put the rest aside for decoration.

4. Soak the sponge cake with syrup from canned peaches, grease with butter cream and arrange the fruits mixed together.

5. Grease the top and sides of the cake with cream.

6. Prepare jelly from a bag, but add half the amount of liquid to make the mass thick. Cool, but do not let it thicken.

7. Cut the reserved bananas, peaches and strawberries into beautiful slices. Dip each piece in jelly and place on the cake.

Recipe 6: Drunken Cherry Whipped Cream Cake

Many people know the popular dessert “Drunk Cherry,” but the classic version uses buttercream, which is not held in high esteem by everyone. We suggest preparing a lighter and more delicate version with butter cream.

Ingredients

120 grams of flour;

100 grams of sugar;

2 spoons of cocoa;

0.5 sachets of ripper;

For cream:

250 grams of cream;

150 grams of powder;

100 grams of cognac;

300 grams of cherries.

For decoration you will need a cocktail cherry, a chocolate bar and 40 grams of butter.

Preparation

1. Bake a classic sponge cake with cocoa added. To do this, beat the eggs with sugar into a strong foam, pour in the mixture of flour, cocoa, baking powder, preferably sift it. Pour into molds and bake until done.

2. For the cream you will need drunken cherries, which are prepared a day in advance. The berries are poured with cognac, covered with sugar and mixed. Then the syrup is drained.

3. For the cream, whip the cream with powder.

4. The biscuit is cut into 2 parts - a base and a thin lid. The pulp is selected from the lower part, leaving the bottom and edges of 1 cm. The base with the lid is soaked in the alcoholic juice that remains from the cherries.

5. The berries are mixed with butter cream, part of the biscuit crumbs and the niche in the cake is filled. The lid is returned to its place.

6. Melt chocolate with butter, grease the cake on all sides.

7. Before the chocolate hardens, sprinkle the sides with the remaining crumbs and stick the cocktail cherries on top.

Recipe 7: No-Bake Whipped Cream Cake

A simple whipped cream cake recipe that takes no more than 20 minutes to prepare. Any berries will be needed as a layer; we will use cherries.

Ingredients

10 gingerbreads;

2 spoons of cocoa;

150 grams of soft butter.

For cream:

400 ml cream;

Half a glass of sugar;

150 ml strong coffee;

10 grams of gelatin.

For the filling: 300 grams of cherries and a little sugar.

Preparation

1. Make crumbs from gingerbread cookies, stir with cocoa and butter. Place on the bottom of a springform pan and place in the refrigerator while the cream is prepared.

2. Soak the gelatin in coffee in advance and let it swell for 30 minutes. Then heat until the grains are completely dissolved, cool until warm.

3. Whip the cream with sugar, add coffee and mix well.

4. Place pitted cherries on the crust, sprinkle with sugar and spread cream on top.

5. Place the cake in the refrigerator for at least 3 hours so that the cream and gelatin harden, then remove from the mold and decorate with berries and chocolate.

To make the sponge cake rise and be porous, add a little baking powder to the dough. 5 grams is enough for 4 eggs and you don’t have to worry about the quality of the cake.

If the cream and cream turns out to be liquid or does not whip well, you can add gelatin or agar-agar melted with syrup into it. Of course, this technique will not give a fluffy mass, but the cream will thicken and will not drip from the cakes.

A spoonful of cognac added to the buttercream will give the cake a pleasant aroma of walnuts.

The juice from the berries will serve as a wonderful impregnation for the cake. Add some water and sugar to it and use as intended.

Don't know what to soak the cakes with? Just brew sweet tea, make coffee or cocoa, cool and use as intended. But remember that the impregnation must be combined with the main taste of the dessert.

Dear friends and readers of the Notebook site! I wish you a Merry Christmas and invite you to try my sponge cake with whipped cream, as white and tender as the Christmas holiday.

The sponge cake for the cake can be baked in the oven or in a slow cooker; I chose a recipe for a tall vanilla sponge cake made from seven eggs, and made the buttercream for soaking the cake from whipped cream with gelatin. Decorating the cake with whipped cream is best done with gelatin-based cream so that it does not spread and holds its shape. To be honest, I didn’t expect that the sponge cake would turn out so big and tall, and the cream from 500 ml of cream was barely enough for me.

Cake with whipped cream

For the cream cake recipe we will need:

For the biscuit:

• Chicken eggs – 7 pieces,
• Granulated sugar - 1 cup,
• Sifted wheat flour – 1 heaping cup (but no more than one and a half cups)
• I indicate ordinary, faceted glasses.
• Vanillin – 1 sachet, approximately 1 g,

Baking powder - at your discretion (this is a classic sponge cake, which I always bake without baking powder, the main thing is to beat the eggs and sugar well)

For the whipped cream recipe:

• Heavy cream, fat content should be at least 33% - 500 ml, I have Petmol cream 33% with a thickener,
• Powdered sugar – 70-80 g,
• Dry gelatin - 1 heaped tablespoon,
• Cold water – 50 ml.

A step-by-step recipe for making whipped cream is included in a separate article.

How to make a simple sponge cake with whipped cream

Sponge cakes always help out, they are prepared from simple ingredients and soaked in any cream, so today, a quick cream made from cream is next.

I have already described in detail how to bake a tall, fluffy sponge cake from 7 eggs for a cake in a step-by-step recipe, take a look if you missed it. Here's just a little about it:

Beat the eggs with sugar until stiff, and gradually add sifted flour and vanilla. You can bake a sponge cake or cupcake in a preheated oven at 180 degrees; the baking time depends largely on the oven, on average 40 minutes (plus or minus 5 minutes). Readiness, like any dough, is checked with a wooden stick.

I baked my sponge cake for the cake with whipped cream in a Panasonic multicooker with a large bowl for 65 minutes, kept it warm for 15 minutes, and only then opened the lid.

Before you start preparing the sponge cake, you need to soak the gelatin in cold water. While the sponge cake is preparing, you can start preparing the whipped cream. First, heat the gelatin until the lumps are completely dissolved, but not to a boil, and set aside to cool.

Lightly beat the cream, then, continuing to beat, slowly add powdered sugar. As soon as the cream whips into a fluffy foam, pour in the gelatin in a thin stream, constantly whisking. It is important not to beat the cream into butter if it is homemade. The creamy cream mass should remember the waves from the mixer beaters well.

Place the whipped cream gelatin in the refrigerator while the sponge cake cools.

Divide the cooled egg sponge cake into cake layers, I got four of them

and coat each one with cream.

Decorating the cake with whipped cream on top and sides of the cake can be done with a pastry syringe or a bag with nozzles (the photo shows that I didn’t have enough cream, next time I’ll take two boxes of cream for this large sponge cake or bake a smaller sponge cake, like Marble or Honey ).

Between the cakes, you can also put berries on the whipped cream cream, for example, chopped strawberries; I used frozen red currants in the cake.

A cake with whipped cream can be prepared using a chocolate sponge cake using this recipe.

Have a nice tea party, Christmas meetings and a great New Year holidays!

M

My confectionery secret is simple. I choose the simplest and most delicious recipes. It is unlikely that they will surprise professionals, but they will definitely please your loved ones. The cake we are going to talk about is very easy to prepare. Cooking takes about an hour. Go!

To make the cake, we will need:
Eggs – 6 pcs.
Sugar – 2 cups
Flour – 1 cup
Whipped cream 33% fat – 300-350 ml
Fruits and berries – any
Nuts, sweets for decoration - optional

Let's start with the biscuit. The simplest possible option is . Break 6 eggs into a bowl, add a glass of sugar.

Beat with a mixer for 7-10 minutes.

Add flour (1 full glass), also beat, but not for so long - until a homogeneous mass is obtained. The consistency of the dough is quite liquid.

Pour the dough into the mold and put it in the oven.

Bake at low temperature 150-170 degrees for 40 minutes.

The finished cake, fragrant, crispy and so inviting, will certainly remind your little helpers that they are sooo, just sooooo hungry and it is impossible to endure this hunger, and it is generally unrealistic to wait for the finished cake. And that is great! The top of the cake ends up with a mound, which will interfere with the formation of the cake, so you can safely cut it off and give it to the hungry.

Here I was stingy; it would have been possible to cut off more so that the surface would be completely even.

While the cake is cooling, prepare the cream.

How to prepare cream for a cake?

The composition of the cream is extremely simple: cream 33% + sugar. That's it 🙂 Important: cream, whipping bowl - all this should be cold. It is best to place the bowl along with the mixer attachments in the refrigerator for 10-15 minutes before starting to work on the cream.

Add sugar and cream to the bowl and beat until stiff peaks form.

We cut our cake into two halves (the laziest option, all self-respecting confectioners bake cakes separately) and soak it.

What to soak the biscuit with?

I thought a lot about this question and read a lot, believing that soaking the cakes is some kind of very complicated trick, for this you definitely need to buy Hennessy cognac or, at worst, Ararat. However, it has been experimentally found that any liquid that is pleasant to you personally is suitable for impregnation: liquid sugar syrup or a decoction of fruits and herbs. I usually use the same “tea” that I brew for my daughter: fruits, frozen berries, and, if available, with mint.
To soak the cakes, you just need to pour this tea from a spoon over them.

Preparing fruit. In the summer, during berry season, any berries are perfect: strawberries, raspberries, cherries (just too lazy to pick out the seeds). But berries still cost a fortune in our latitudes, so we take what we have: pears, bananas, tangerines, kiwis. It is better to take soft fruits; their texture goes better with a delicate sponge cake and light cream.

We place the bottom cake where the finished cake will later be located: a dish or a beautiful plate. This is important because transporting an already assembled cake is not an easy task. Lubricate the cake with cream, lay out the fruit.

We also grease the inside of the second cake with cream, place the top cake on the bottom. We also grease the top of the cake with cream. It turns out to be an excellent cake blank, a blank sheet that can be decorated however you like.

Alas, my creative abilities can be assessed rather negatively, therefore, as best I can, I can. I'm sure you will do much better!