Cake cream. Cake cream is a thick, creamy whipped mass used for decorating cakes and pastries, as well as for soaking cake layers. Such creams can boast different consistency and very original shades of taste. They differ in the list of ingredients and method of preparation.

One of the lightest and most gentle is butter cream– This is an ideal filling for various cakes. And as a layer, such cream is suitable exclusively for biscuits. Good for filling cakes, pastry tubes and baskets and custard obtained by brewing some ingredients. Protein cream, which is whites whipped with sugar, will become excellent filling for any sweet pastries In addition, this cream has proven itself well in the creation of various decorative elements. But it is not suitable for layering cakes - its too fluffy and airy texture prevents this.

And most popular cream For a cake, buttercream is considered. It holds its shape perfectly and does not spread at all, which allows you to use it to decorate all kinds of confectionery– as a rule, all the flowers and other figures that appear on them are made of butter cream. This cream is prepared on the basis of unsalted butter, and it is important to ensure that it does not have any foreign tastes or suspicious odors.

There are recipes for making creams great amount. Good cream It should always be quite thick, smooth and sweet. And to ensure that it turns out just like that, it doesn’t hurt to know some culinary tricks.

When preparing creams for cakes, it is quite acceptable to replace sugar with powdered sugar - it is added to creams to give them more flavor. exquisite taste. But if the recipe calls for powdered sugar, then you should not replace it with sugar.

The ideal oil for making creams is natural butter, the fat content of which is at least 72%. Since the butter is almost always whipped, it must be taken out of the refrigerator in advance and allowed to soften a little. naturally after lying at room temperature. It is unacceptable to heat it up, let alone melt it before whipping!

If the cream is prepared on the basis of cream, then its fat content should be no lower than 33% - if it is lower, then the cream simply will not whip into a fluffy foam. And the cocoa powder used to prepare the cream should always be sugar-free; in addition, it is recommended to sift it to obtain the best result.

Here I collected various creams for lubrication ready-made cakes Cherokee.

To frost one cake, for example, Cherokee cake, you need 400 g. cream.

This is the simplest and most affordable cream. To prepare it you will need:

• 100 gr. sugar
• 200 gr. sour cream (25%) or yogurt
• 100 gr. butter

Condensed milk cream with butter for “Ryzhikov” and “Cheroke” sponge cakes.

• 200 g boiled condensed milk
• 200 g butter

Mix the ingredients at room temperature, preferably beat with a mixer, and the cream is ready.

Custard cream for “Napoleons”

Cook jelly from 200 gr. milk and 1 tablespoon starch or flour, cool until room temperature, 150 gr. mix softened butter with 150 gr. sugar, add to the resulting mass in portions milk jelly and beat with a mixer.

Lemon cream on water for “Rizhikov”

Ingredients:

• Sugar - granulated 2/3 cup
• Water ¼ cup
• 2 yolks
• Zest of 1/3 lemon
• Butter 125g.

Sugar with lemon zest add water and bring to a boil. At the same time, grind the yolks in a saucepan. Pour syrup into the mashed yolks in a thin stream; when the syrup combines with the yolks, put it back on low heat and cook, stirring continuously. In this case, it is necessary to ensure that no lumps form. When the cream reaches the desired thickness (the consistency is not thick sour cream), it must be cooled to the state of fresh milk and then combined with butter, chopped small pieces. After this, beat the mass with a mixer until fluffy.

Coffee cream for “Ryzhikov” and “Napoleon”

Ingredients:

• Sugar - granulated ½ cup
• Milk ¼ cup
• Egg 1 piece
• Butter 125g.
• Ground coffee 1 teaspoon
• Water for coffee 1/3 cup.

Pour boiling water (half a glass) over the coffee and leave for 15 - 20 minutes, then drain the infusion and strain it through a fine strainer or through gauze folded several times. The coffee broth is combined with milk and sugar and brought to a boil. At the same time, grind the egg and combine with a coffee-sugar solution, boiling until thick (the consistency of thin sour cream), cool to the temperature of fresh milk and introduce this mass in small portions (about a teaspoon) into the mashed butter, whisking continuously with a mixer until the cream do not double in volume.

Cream with walnuts for “Rizhikov”

Ingredients:

• Sugar - granulated 1/3 cup
• Milk ½ cup
• Yolks 1 piece
• Flour 1 teaspoon
• Chopped kernels walnuts- 1 glass
• Cognac 1 teaspoon.

The yolks are ground with sugar, cognac and flour, the ground mass is diluted with milk and boiled until thickened. The nut kernels are finely chopped, ground in a mortar or rolled on a board with a rolling pin. Ground nuts are added to ready mass and beat until it becomes fluffy.

Egg cream for “Napoleons”

Ingredients:

• Sugar - granulated ½ cup
• Milk 1 glass
• Flour ¼ cup
• Eggs 2 pieces
• Vanilla sugar ¼ powder

Grind the eggs with sugar until the sugar grains disappear, then add flour and vanilla sugar and everything is ground until elastic; Hot milk is gradually poured into the mashed mass, stirring continuously. Place the mixed mass on low heat and, continuing to stir, cook until sour cream thickens. When the cream thickens, knead it especially carefully, as it may burn. When the cream is brought to the desired consistency, remove from heat and whisk.

The finished chilled cream is used as a filling for puff pastries, eclairs, etc.

Condensed milk cream with added coffee or cocoa for Ryzhikov, Napoleon and biscuits.

Ingredients:

• Butter 200g
• Condensed milk 1 cup
• Vanilla sugar 1/3 powder
• Liqueur 1 teaspoon
• Cocoa or instant coffee 1 tbsp. spoon

Unsalted butter is kneaded in a bowl and pureed until white. Condensed milk is poured in small portions(no more than a teaspoon) into the mashed butter, without ceasing to beat the mass until fluffy, in ready cream add vanilla sugar and liqueur. If desired, add dry instant coffee or cocoa.

Whipping protein cream (raw)

Ingredients:

• Egg whites 4 pieces
• Powdered sugar ½ cup
• Vanilla sugar ½ powder

Beat the whites separated from the yolks until fluffy foam with the gradual addition of powdered sugar and vanilla sugar. Beat the cream for at least 20-25 minutes.

The cream can be used as a filling for puff pastries and eclairs.

Cream of apricot jam and sour cream for “Ryzhiki”

Ingredients:

• Apricot jam 150g
• Sour cream 200g
• Sugar 50g

Beat the jam with sugar and sour cream until the mass is saturated with air.

Whipped cream for layering cakes:

Chocolate

Ingredients:

• Heavy cream 0.25l
• Powdered sugar 1 tbsp. spoon
• Grated chocolate 100 gr.

Pour the cold cream into the whipping bowl and beat gently in a circular motion, as if you were kneading dough. As soon as they thicken and there is no residue left at the bottom of the dish. liquid cream, mix them with sugar and layer cakes and pastries. Sugar should be mixed with cream with careful, light movements.

Vanilla

Ingredients:

• Heavy cream 0.25l
• Powdered sugar 1 tbsp. spoon with top
• Vanilla sugar on the tip of a knife

With cocoa

Ingredients:

• Heavy cream 0.25l
• Powdered sugar 1 tbsp. spoon
• Cocoa powder - 1 tbsp. spoon without top
• Butter - a piece the size of Walnut(15g)

Heat the butter and mix with cocoa powder. Separately, whip the cream and mix it with sugar. Then put a spoonful of cream into the heated butter to make it thinner, then carefully mix it with the rest of the whipped cream.

With strawberry

Ingredients:

• Heavy cream 0.25l
• Powdered sugar 1 tbsp. spoon
• Strawberry 100g

Gently mix the whipped cream with the sugar, and then mix everything with the mashed strawberries with a fork.

With squirrels for "Ryzhikov"

Ingredients:

• Heavy cream 0.25l
• Powdered sugar 20g
• Egg whites 2 pcs
• Small granulated sugar 80g

Whip cold cream in a saucepan; When they thicken, carefully mix them with sifted powdered sugar. Beat the whites separately until they form a stable foam and, continuing to beat continuously, add sugar and beat for some more time. Then carefully mix the whipped whites with the whipped cream.

Parisian cream for Ryzhikov.

Ingredients:

• Chocolate 200-250g.
• Heavy cream 250g.

Pour grated chocolate into the cream, put the pan on the fire and bring to a boil. As soon as the cream begins to boil, set aside from the heat and cool by placing the pan in a bowl with cold water. Then leave it for several hours (preferably until next day) in a cold room, then beat.

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 was baked by the hands of a loved one with love.

Exactly sponge cakes They 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 he will not find sweetness unforgettable taste, which will remain in 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

Cream for sponge cake made from butter 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:

1. Butter - 350 grams;
2. Vanilla sugar. One sachet is enough;
3. 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 the classic buttercream recipe. It is also easy to prepare and does not take much time. This includes:

1. Powdered sugar – 1/3 cup;
2. Chicken yolks – 2 pieces;
3. Butter - 200 grams;
4. 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.

1. Cream - 250 ml, preferably 30%;
2. Cottage cheese - 500 grams;
3. 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.

1. Condensed milk, must be boiled - one can;
2. Butter - one pack;
3. According to personal preferences, you can add 100 ml of uncooked condensed milk;
4. 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 oil and boiled condensed milk. 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 just like cottage cheese is considered the least caloric. But other than that, it is very easy to prepare.

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

Cooking time – up to 10 minutes without infusion. 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 it is this chocolate taste Simply created for sponge cakes. But at the same time it is quite high in calories. Prepare the following products for the cream.

1. Granulated sugar - three tablespoons;
2. Add cocoa powder - two tablespoons;
3. Butter. One tablespoon will be enough;
4. Cow's milk - 500 ml. It's better to take fatty foods;
5. 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 milk into hot cream, immediately after that pour in 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 buttercream, pay special attention to the quality of the butter used. The better and fresher it is, the better the cream will taste;
• at curd cream there is 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 apply cream;
• Don’t forget about fruits or berries. They will serve not only as decoration, but also as a natural and useful flavoring agent. 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 colorings can also please 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 add interesting taste by adding a few drops of essence to it.

Anyone who wants to bake a sponge cake 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 experienced chefs. Classic sponge cake It is baked without baking powder, but you can add it to be sure of a magnificent result.

Ingredients:

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

Preparation

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

To bake a sponge cake crust 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

1. Beat the eggs into a fluffy foam, adding sugar. Continue running the mixer for 10 minutes.
2. Add flour, baking powder and vanilla.
3. Pour into a bowl, bake for 1 hour in the “Baking” mode.
4. 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

1. Beat eggs with sugar until thick and fluffy.
2. Add sour cream, baking powder and vanillin.
3. Stir in flour with a spatula.
4. Heat a frying pan with a thick bottom and walls, pour 1/4 of the dough, cover with a lid.
5. Bake 4 layers, so thick pancakes on both sides.
6. 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 does its quality depend on appearance treats, but also its final taste.

1. 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.
2. Based classic syrup prepare aromatic impregnations, supplementing the composition with cognac, rum, liqueur.
3. Non-alcoholic impregnations can be prepared by supplementing the syrup with citrus zest, espresso or concentrated fruit juices.
4. 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 ceremonial meal, capable of surprising even sophisticated guests. Taking into account the taste preferences of those with a sweet tooth, you can adjust the final result of the cake.

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

Prepares quickly and with almost no hassle a 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

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

Very original and unusual cake made from broken sponge cakes will remind all those with a sweet tooth classic tiramisu, because the delicacy is prepared according to a similar recipe, only instead of savoiardi it is used soft sponge cake. 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

1. Break or cut the cake.
2. Mix coffee with liqueur.
3. Whip the cream with powder and add the mascarpone.
4. Each piece of sponge cake is dipped in coffee-liqueur syrup, placed in a mold, generously layered with cream.
5. 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 that is fatty, at least 25%; to obtain a dense consistency, use a special thickener.

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

1. Cut the sponge cake into 3 thin layers.
2. Soak each with syrup.
3. Beat sour cream with sugar, add thickener, mix.
4. Grease the cakes with cream and assemble the cake.
5. 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

1. Cut the biscuit into 2-3 layers.
2. Soak in syrup.
3. Mix condensed milk with nuts, grease the cake.
4. Place the banana slices and cover with the second cake layer.
5. Decorate ready cake 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 them in light butter or sour cream; syrup can be omitted, given the juiciness of the fruits. 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

1. Whip cold cream with powder into a thick cream.
2. Cut the biscuit into 3 layers.
3. Soak each cake with cream, lay out plates of fruits and berries.
4. Decorate with cream and remaining fruit, sprinkle with nuts.
5. 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

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

It’s not at all difficult to make, for making bright delicacy It is better to use special gel food colorings; 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.

Have you decided to please your loved ones or guests who are almost on the doorstep with something sweet, but at the same time, you don’t want to spend a lot of time and effort on cooking? In this case, we suggest you pay attention to the sponge cake with custard.

Baking takes minimal amount time. In these minutes you can easily make the filling for a cake or pastry. So, let's see what products we need for both and how the mystery of the birth of a wonderful sweet delicacy occurs.

Biscuit ingredients

Biscuit dough is perhaps the easiest to prepare and the most advantageous in terms of taste. An amazing result will be obtained if custard is added to it. You can look at a photo of a biscuit in any cookbook; there are plenty of options there: thin and voluminous, white and chocolate - for every taste and color.

• Four eggs.
• One glass of granulated sugar.
• Half a teaspoon of baking powder.
• One tablespoon (or one sachet) vanilla sugar.
• A glass of milk.
• One hundred grams of butter.
• Chocolate bar (if you want the cakes to be brown).

Preparing sponge cake

As we have already said, sponge cake with custard is prepared very quickly, which cannot but please the hostess, who also wants to have time to preen herself before the guests arrive.

So, in a separate bowl you should mix four chicken eggs and sugar. After this, add baking powder and thoroughly beat all the ingredients again. As soon as it starts to appear lush foam, you can add vanillin. After this, gradually introduce flour into the dough. Remember that before adding flour, it must be sifted through a fine sieve.

Take a small bowl, break the chocolate into it and place it on water bath. You don't need to pour a lot of water. But be careful not to let it boil over while melting the chocolate. As soon as the chocolate becomes liquid, it will be possible to introduce it into our dough. Mix everything thoroughly and pour into the mold.

Even if you make cakes, bake a large cake first, and then cut the finished one as you please. It's convenient and fast. Don’t forget to pre-grease the pan with oil or line it parchment paper. The dough is baked for 30-40 minutes at an oven temperature of 180 degrees.

When the biscuit is ready, do not try to immediately remove it from the oven. Experienced housewives It is advised to let the cakes “cook” a little in a warm place. Five to seven minutes have passed - you can remove the cakes and cool them.

Custard and its varieties

The cakes are prepared in the same way, which cannot be said about custard. Each housewife's biscuit recipe is somewhat different. There are several types of cream:

• Classic custard.
• Lemon or orange custard.
• French version, where only yolks are used.

Today we will look at all these options and learn how to make a delicious custard with milk for a sponge cake. It should be noted that this particular layer for cakes and pastries is used very often. Custard is suitable for absolutely any type of baking, which always saves housewives who are at a crossroads and don’t know how to pamper their household.

Classic version

So, let's start with the most popular option - classic custard (recipe for sponge cake). Most often it is used for layering sponge cakes. Since the cream does not hold its shape well, its color is whitish-yellow, and a little gelatinous, it is considered ideal only, like cakes.

Required Products

Before you start preparing the cream, you need to take the following products:

• 50 grams of flour.
• A packet of vanilla powder (5 grams).
• 200 grams of granulated sugar.
• 350 grams of milk.
• Three or four chicken eggs.
• 15 grams of butter.

Most of the time in preparing the cream is spent preparing an ingredient such as flour. If we are talking about custard - a classic for sponge cake, then this point should under no circumstances be neglected.

So, pour the flour onto a small baking sheet and put it in the oven to warm up. This takes quite a lot of time - 40-45 minutes, but this work is necessary. After the flour is fried in the oven, it will acquire pleasant aroma hazelnut, which is what we strive for initially.

While the flour cools, move on to the eggs. Break them into a separate bowl and beat well, gradually adding cooled flour. Try to ensure that the mass is homogeneous, without any inclusions or lumps. The better the dough is beaten, the tastier your sponge cake with custard will be.

We put it on the stove large saucepan, pour water. This will be a water bath, where the miracle of cooking takes place. custard. Pour milk into another bowl (slightly smaller). It needs to be warmed up a little by adding granulated sugar. When the milk boils, start adding the egg mixture to it. Try to keep it flowing in a thin stream, don’t “plop” everything into the pan at once. The time it takes for the cream to thicken is approximately ten to twelve minutes.

Now you can remove it from the heat and pick up the mixer again. While you are whipping the cream, you will need to add melted plum to it. butter and vanilla powder. The classic version is ready. Leave to cool. You can now start decorating the cakes.

Lemon version

For those who love citrus aromatic layers in pastries and cakes, this custard option is perfect.

Ingredients:

• Three lemons.
• Half a glass of powdered sugar.
• Thirty grams of butter.
• Three chicken eggs.

Squeeze the juice from all three lemons. Grate the zest from two fruits. Add to zest and juice powdered sugar and eggs. We begin to mix the ingredients using a mixer. Leave the mixture for half an hour so that it infuses and becomes saturated with lemon aromas.

When half an hour has passed, you can start adding flour to the lemon mixture. Don’t forget to sift it to saturate it with oxygen. Add butter. Place in a water bath. Unlike classic recipe, custard with lemon juice will harden much faster. Cooking time: five to ten minutes.

French on yolks

Sponge cake with custard French recipe will be different from usual classic version. Here only yolks are involved in the recipe, hence the bright, rich yellow and lightness of mass.

Ingredients:

• three egg yolks;
• half a liter of milk;
• 75 g sugar;
• 50 g flour;
• a bag of vanillin or vanilla sugar;
• 10 grams of butter.

Grind egg yolks with granulated sugar. As soon as the mass turns bright yellow, you can add milk and flour to it. While you are whipping the mixture, place a water bath in advance. Save your time.

When the cream begins to thicken in a water bath, add vanillin and vanilla. sugar or a fresh vanilla bean (whatever you have on hand). If you add vanilla bean, remove it immediately after the cream is ready and removed from the heat.

This type of custard is richer in taste and denser in consistency. It can be safely used not only for layering cakes, but also for decorating the top part.

Chocolate option

This cream will turn out fluffy and tender, and even richly chocolatey. Great option, if you are making baked goods for children with a sweet tooth.

Ingredients:

• Two glasses of flour.
• Three eggs.
• 200 grams of sugar.
• Two tablespoons of flour.
• Cocoa - three tablespoons.
• Rum - two teaspoons.

In a separate bowl, break the eggs so that the whites are separate from the yolks. To the latter we add cocoa, granulated sugar and rum (if you are preparing cream for “adult” desserts). In another cup, mix milk with flour, whisk, trying to avoid lumps. We combine the two masses and place them in a water bath.

After ten minutes, with vigorous stirring, the cream will begin to thicken. Now you can put butter in it. Remove from heat, let cool.

While the cream cools, beat the whites into a strong foam. Gently and carefully fold the whipped whites into the cold cream. Ready!