Biscuit cakes are the basis of a variety of terrific desserts. But not the most important. The taste of the finished cake is directly determined by the used cream and various fillers.
We offer recipes for the preparation of a cream for biscuit cakes and as a result, variants of completely different tastes of desserts.
Delicious cream for ready-made biscuit cakes
Ingredients:
- cream for whipping with a high percentage of fat - 650 g;
- marshmallow ;
- oranges;
- any jam or jam.
Preparation
To prepare this cream, we need cream that whipped well and turns into a lush foam. We will whip them without the addition of granulated sugar.
Marshmallow cut into mugs, each time moistening the blade of the knife with cold water. Oranges are peeled and also shredded by rings.
We first cover each cake with any jam or jam, lay out a layer of marshmallow circles, cover with cream, then a layer of orange mugs and cream again. We cover with the second crust and similarly we repeat all the actions a second time. Then cover with the third cake and decorate the top of the cake to your liking.
Custard recipe for impregnation of biscuit cakes
Ingredients:
- milk - 520 ml;
- granulated sugar - 210 g;
- wheat flour - 65 g;
- chicken eggs - 4 pieces;
- vanilla sugar - 15 g.
Preparation
Whisk eggs with sugar until fluffy. Then we pour the wheat flour and mix it with a whisk until the flour balls are completely dissolved. Then pour in the milk, pour in the vanilla sugar, mix it and determine the dishes with the mass on the fire. Warm up the contents, continuously stirring, until thick, but do not let the cream boil.
When the cream is ready, we completely cool it and apply it for the intended purpose, having smeared them with sponge cakes to get the cake.
How to prepare cream for biscuit cakes from butter and boiled condensed milk?
Ingredients:
- Butter - 190 g;
- boiled condensed milk - 380 g;
- vanilla sugar - 15 g;
- cognac or Madera - 90 ml.
Preparation
Prepack the butter beforehand from the refrigerator and let it soften softly at room temperature. Then mix it with vanilla sugar, boiled condensed milk, add cognac or madera and whisk all the good with a mixer or blender. The cream for biscuit cakes is ready. It can be supplemented by assembling a cake with pieces of fresh fruit, dried fruits or nuts.
Sour cream for biscuit cakes with condensed milk
Ingredients:
- sour cream with a fat content of more than 25% - 520 g;
- evaporated milk 420 g;
- butter - 120 g.
Preparation
In a suitable container, mix the condensed milk with butter, determine for medium heat, warm, stirring, boil and cook for about seven minutes. Then let the mass cool completely, add the whipped cream to the splendor and mix until a homogeneous cream is obtained. If desired, you can add vanilla or vanilla sugar to it, and also add pieces of fruit or berries to the cake when forming the cake.
Recipe of cream for biscuit cakes with mascarpone
Ingredients:
- mascarpone - 320 g;
- granulated sugar - 290 g;
- cream with a high percentage of fat content - 320 ml.
Preparation
To prepare an air cream cream for this recipe, whip the cream, adding sugar to them beforehand. The mass should turn out lush and airy. Further we introduce in it small portions mascarpone and again whisk with the help of a mixer to a homogeneous consistency. This cream is perfectly combined with fresh berries or pieces of fruit.