15 recipes for delicious cream cake
Educational Program Food / / December 19, 2019
Combine custard, sour cream, cottage cheese, coconut, chocolate and other creams with a variety of shortcakes.
1. Custard cream
The taste resembles a cream ice cream and is suitable for the lubrication of cakes.
Ingredients
- 1 egg;
- 200 g of sugar;
- 40 g of corn starch;
- 400 ml of milk;
- 100 g of butter fat content of 82.5%;
- 200 g of cream 33% fat.
preparation
Whisk, beat egg with sugar and starch. Bring to boiling milk and pour it in a thin stream into the egg mixture, trying to achieve homogeneity.
Put the pan with the resulting mass over medium heat and, stirring constantly, cook until thick. Add the softened butter and make the mixture homogeneous.
Put the mass into a wide bowl, cover with foil and cool in fridge. Then lightly beat with a mixer. Separately bring cream to a creamy consistency and connect to the brew mixture.
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2. Cottage cheese and sour cream cake
Perfect for a cake layer.
Ingredients
- 400 g of cream fat content of 25-30%;
- 100-150 g of sugar;
- vanilla sugar - to taste;
- 200 g of 9% fat cottage cheese.
preparation
Mixer, beat the cream with the two types of sugar. It should be completely dissolved. Fight cheese blender and mix it with sour cream until smooth. Place the cream in the fridge for half an hour.
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3. Cream cheese cream cake
Perfect for decoration, and alignment layer cake.
Ingredients
- 400 g of cream cheese;
- 100 g of cream 33% fat;
- 50 g of powdered sugar.
preparation
pre-cool cheese and the cream in the fridge. About half an hour before cooking, place the bowl and beaters in the freezer blender.
Place all ingredients in a bowl. Bring the mixer on low speed until homogeneous. Then add the speed and whip cream in a lush dense mass. Typically, the entire process takes less than 5 minutes.
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4. Simple sour cream cake
Suitable for sandwiching cakes.
Ingredients
- 500 g of cream fat content of 15-20%;
- 150 g of powdered sugar.
preparation
Place a small container with a sieve gauze in several layers. Put in sieve cream, gauze wrap top and store it in the fridge for 4-6 hours.
During this time stechot excess moisture. If you do not prepare the cream, the cream will turn out very liquid.
Whisk mixer cream with sugar until uniform.
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5. Oil cream with condensed milk
An ideal cream for decorating cakes and lubrication.
Ingredients
- 180 g of butter fat content of 82.5%;
- 120 g condensed milk;
- a pinch of vanilla;
- 1 teaspoon of brandy - optional.
preparation
Whisk the softened butter with a mixer for 4-5 minutes. Add the condensed milk and vanilla and punch again until smooth.
Pour in the brandy cream and mix. This is optional, but it will give a special flavor and aroma.
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6. Cottage cheese and butter cream with condensed milk
Suitable for leveling and smearing cake cakes.
Ingredients
- 250 g of 9% fat cottage cheese;
- 70 g of condensed milk;
- 200 g of butter fat content of 82.5%;
- 70 g of powdered sugar.
preparation
beat with a mixer cottage cheese room temperature and condensed milk.
Individual samples softened butter for 4-5 minutes. Then reduce the speed and to it gradually vsypte powder.
The butter curd mass is often added, gently stirring until uniform.
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7. Sour cream custard cake
In this well-lubricated cream cakes for the cake.
Ingredients
- 1 egg;
- 100 g of sugar;
- 1 tablespoon flour
- 300 g of cream, 20% fat;
- 200 g of butter fat content of 82.5%.
preparation
Mixer bring egg and sugar until uniform. Add flour and whisk again. Connect the mass with sour cream and put in a water bath.
Stirring constantly, cook for 5-6 minutes until thickened. Add 50 g of butter. Achieve uniformity of mixture and cool.
Whisk mixer remaining in the softened butter fluffy foam. Without stopping, gradually enter the sour cream mass. Remove the cream in the refrigerator for 1 hour.
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8. Kefir custard cake
Well suited for sandwiching cakes.
Ingredients
- 1 egg;
- 100-150 g of sugar;
- vanilla sugar - to taste;
- 350 ml of yogurt;
- 2 tablespoons flour;
- 200 g of butter fat content of 82.5%.
preparation
Whisk the egg and whisk both types of sugar. Add the yogurt and flour and bring the weight up to homogeneity. Simmer over a low heat until thickened, stirring constantly. Then cool.
Mixer, beat the softened butter. Without stopping, gradually add the kefir weight.
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9. Yoghurt cream with gelatin
In this well-lubricated cream cakes.
Ingredients
- 15-20 g of gelatin;
- 90 g water;
- 200 g of cream 33% fat;
- 500 g of any fruit yogurt;
- 3-4 tablespoons powdered sugar.
preparation
Soak gelatin in cold water and let it swell. If thick yogurt, take 15 grams of gelatin. When drinking, it is best to use '20 Then gelatin melt in a water bath and cool to room temperature.
Mixer, beat the cream until thick creamy consistency. Separately punch yoghurt with sugar and, without stopping, a trickle pour gelatin.
Add the cream and gently mix until uniform. Remove the finished cream in the fridge for 30-40 minutes so it thickens a little.
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10. Protein cream cake
Patterns of this cream will be good to keep the shape.
Ingredients
- 3 egg protein;
- 150 g of sugar;
- 2 pinches citric acid;
- a pinch of vanilla.
preparation
Whisk mixer whites until soft peaks form. Place the container with the proteins over a pan of gently simmering water.
Add the sugar, vanillin and citric acid and beat at medium speed for 10-12 minutes until thick. Remove the cream with baths and more punch for 3-5 minutes.
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11. Oil-sugar cream milk
This cream can be lubricated to decorate cakes and pastries.
Ingredients
- 100 ml of milk;
- a pinch of vanilla;
- 250 g of butter fat content of 82.5%;
- 200 g of powdered sugar.
preparation
Boil milk and cool to room temperature. Mix it with vanilla.
Mixer punch oil and, without stopping, enter the powdered sugar. Pour the cooled milk, gradually adding whipping speed.
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12. Lemon cream semolina
Suitable for sandwiching cake.
Ingredients
- 1 large lemon;
- 500 ml of milk;
- 75 g semolina;
- 120 g of sugar;
- 200 g of butter fat content of 82.5%.
preparation
Pour lemon boiling water and leave until are preparing other ingredients. Fill the pan with cold milk semolina, and make a lot of uniform. stirring constantly, cook until thickened over low heat.
Transfer mess in another container. Drain scalded lemon and grate the zest on a fine grater. Remove the peel, remove the white layer, film and bones. Fight blender citrus pulp and sugar.
Blender, mix cereal with lemon and zest. Whisk the softened butter with a mixer. Without pausing, it is often added to semolina mass and bring to homogeneity.
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13. Creamy coconut cream with chocolate
It is suitable for a layer cake and cover.
Ingredients
- 250 g of cream 33% fat;
- 30 g of coconut;
- 100 g of white chocolate.
preparation
In a saucepan, mix the cream with the desiccated coconut. Preheat over medium heat without boiling. Dissolve in the chocolate mass. Because of chips cream is completely homogeneous.
In another container, remove the mixture in the refrigerator for 6-8 hours. During this time the cream thickens. Whisk mixer in the weight fluffy foam.
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14. Chocolate cream ganache
Cream of chocolate and cream is perfect for the leveling of the cake.
Ingredients
- 200 g black and 300 g of milk, 400 g or white chocolate;
- 200 ml of cream with fat content of 30-33%.
preparation
Chop the chocolate with a knife. Pour into pan and cream, stirring, bring to the boil. Remove from heat and dissolve the chocolate cream.
Cover the surface of the cream foil and store it in the refrigerator overnight. Before lubricate cake weight leave at room temperature for three hours.
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15. Chocolate custard cake
Suitable for promazyvaniya and cake decorations.
Ingredients
- 7 egg yolks;
- 45 g of corn starch;
- 140 g of sugar;
- 500 ml of milk;
- 200 g of dark chocolate;
- 250 g of butter fat content of 82.5%;
- vanilla extract - to taste.
preparation
Beat yolks mixer, starch and sugar into a thick white mass. In a saucepan, boil the milk, stirring occasionally so it does not stick.
Wielding a whisk, pour a thin stream of milk to the eggs half. Then, in the same working whisk, pour the resulting mixture into the pan with the remaining milk.
Stirring constantly, bring the cream to thicken over low heat. When bubbles appear on the surface, the mass of boil 1 more minute and remove from heat.
Dissolve the mixture in the brew pieces chocolate and cool, cover the surface film. Mixer, beat the softened butter with the vanilla. Without stopping, gradually add the oil in the chocolate mass.
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