A delicious cream for biscuit cake is the main component of a festive dessert. Even perfect cakes can easily be spoiled by unsuccessful impregnation. The best recipes for biscuit treats cream are published below.

Sponge Cake Custard

Ingredients: a liter of fatty cow's milk, 2.5 tbsp. tablespoons of high-grade flour, vanilla sugar to taste and a glass of plain white, half a standard packet of butter, 5 tablespoons.

  1. Eggs with all loose components beat until smooth. Even the smallest lumps should not remain in the mixture.
  2. Not cold milk is poured into the pan with whipped ingredients. The mixture is cooked with constant stirring for 3-4 minutes.
  3. Melted butter is added to an almost finished cream.

It remains to whip the treat with a mixer at the slowest speed.

Sour cream recipe

Ingredients: 260 ml of medium fat sour cream, a full glass of regular sugar (with a hill) and a bag of vanilla, 1 teaspoon of thickener.

  1. To prepare the simplest sour cream for biscuit cake, you need to put in a deep bowl a pre-chilled dairy product.
  2. Sour cream is whipped with a mixer at the slowest speed and granulated sugar is poured into it in a thin stream. Its crystals should completely dissolve in the mass.
  3. Flavored vanilla sugar is added. The mixture continues to beat until thick.
  4. If the consistency of the cream does not suit the hostess, you can correct the situation with a thickener. But this is not a mandatory step. After adding the thickener, the mass is re-whipped.

After smearing the cakes with such a cream for high-quality impregnation, they should stand for at least 5-6 hours.

Curd Cake Cream

Ingredients: 80 g of butter, 440 g of powdered sugar, a pinch of vanilla extract (5-7 g), 320 g of bold curd.

  1. At a slow speed, the mixer combines melted butter, mashed cottage cheese and vanilla extract. The mass is whipped until it becomes lush and as homogeneous as possible.
  2. Next, the mixer is replaced with a spoon. Powdered sugar is poured into the mixture in minimal portions. After this, beating with a mixer is repeated. You need to work with the device for at least 2.5-3 minutes.

According to this recipe, the curd cream for biscuit cake is very airy and light.

Tasty recipe:custard in milk

Protein layer for cake

Ingredients: 120 ml of filtered water, faceted glass of granulated sugar, proteins from 3 chicken eggs of category C1, 1 tbsp. a spoonful of freshly squeezed lemon juice.

  1. First, sand is poured with the indicated amount of water. Slow syrup is cooked in a saucepan over low heat. When it is completely ready, it is easy to roll the ball out of the mass.
  2. In parallel, the proteins are whipped to a dense foam. Citrus juice is added to them.
  3. Immediately after removing from heat, the syrup with constant stirring is introduced into whipped squirrels.
  4. Next, the mass must continue to be whisked until it cools completely. You can speed up the process by placing the container with cream in a bowl of ice water.

Once the mass has cooled, you can grease it with cakes.

Sponge Cake Yogurt Cream

Ingredients: 420 ml of any non-fat yogurt, ¾ standard glass of boiled cold water, 1.5 tbsp. tablespoons of gelatin in powder, half a glass of berry syrup or liquid jam.

  1. Gelatin is poured with water, mixed well and left to infuse for 15-20 minutes. Usually on the package there is a detailed instruction on how to properly breed it.
  2. The swollen product is transferred to a stewpan, poured with syrup or jam and heated to minimum heat. It is necessary to constantly stir the components and make sure that all the grains dissolve.
  3. The mass that has cooled to about body temperature combines with yogurt and actively whisk with a whisk.

Cakes coated with the resulting yogurt cream should stand at room temperature for a couple of hours.

How to cook with chocolate?

Ingredients: 2 standard glasses of fat milk, 1 full glass of granulated sugar, 4 tbsp. tablespoons of dark cocoa powder, 2 tbsp. tablespoons of high-grade flour, 2/3 of a standard packet of butter.

  1. First, all the dry components are mixed in a stewpan.
  2. Little milk is not being poured into bulk products. Each time a thick mass is kneaded, which must be gradually diluted with liquid.
  3. The stewpan is sent to medium heat. With constant stirring, its contents are brought to a boil.
  4. When the mass cools a little, oil is introduced into it.

Ready chocolate cream must be completely cooled before use.

Sponge Cream

Ingredients: 1.5 standard packs of softened butter, 220 g of powdered sugar, 120 ml of milk fat, a pinch of vanillin.

  1. Milk is poured into a capacious stewpan and brought to a boil. Next, the liquid should be cooled to approximately room temperature. If a pasteurized dairy product is used, this step can be ignored.
  2. Vanilla, powder is poured into the cooled liquid. A slightly softened oil is added. Beat the mixture for 3-4 minutes until smooth and airy.

To make the creamy cream thick and very tender, you need to choose high-quality fatty oil for it.

Original lemon layer

Ingredients: ¼ teaspoon vanilla seeds, 1.5 standard glasses of filtered water, 4 tbsp.tablespoons of corn starch, 80 g of butter, 3 large lemons, 4 yolks of chicken eggs, a full glass of granulated sugar, a pinch of salt.

  1. The first thing to do is lemons. They get rid of the zest, which rubs on a fine grater. Also, citrus juice is carefully squeezed out.
  2. Corn starch and sugar are mixed in a stewpan. Lemon zest and vanilla seeds are added.
  3. Water and fruit juice are poured into the mass. The stewpan is sent to medium heat, where its contents are brought to a boil.
  4. Egg yolks are whisked. Half of the mixture from the previous step is introduced to them with intensive stirring.
  5. The mass is sent to the saucepan to the remaining components, brought to a boil and cooked 3-4 minutes until thickened.
  6. After being removed from the fire, oil is introduced into the treat.

It remains to cool the cream and grease the cakes with it. The product is stored under cling film.

Condensed Milk Option

Ingredients: 2 standard packs of high-quality butter, 380 g of condensed milk, 60 g of cognac.

  1. The oil softens to the point where it can be easily beaten with a mixer. It is processed at a low speed of the device until it becomes airborne.
  2. Gradually, condensed milk is added to the mass. If desired, you can cook it a little directly in the jar, so that the color of the product becomes caramel. The main thing is not to overdo the condensed milk until thickened.
  3. Lastly, cognac is poured into the mixture. In general, any alcoholic drink is suitable. It is better to take the option without obvious flavors that can ruin the mouth-watering flavor of the future cake.

According to this recipe, a rather dense and very tasty cream is obtained, which easily lies on cakes.

Caramel cream

Ingredients: 1.5 faceted cups of granulated sugar, ¼ cup of liquid natural honey, 1/3 cup of filtered boiled water, 65 g of high-quality butter, 2.5 cups of fat milk, ¼ teaspoon of baking soda, 1 teaspoon of vanillin.

  1. A full glass of granulated sugar is poured with the indicated amount of water and cooked in a saucepan over high heat until the liquid acquires a dark amber tint. Immediately after that, butter is added to it. It will quickly begin to melt. At this time, you need to actively mix all the components.
  2. Liquid honey is poured into the stewpan. The components are mixed again.
  3. In a separate bowl, baking soda and the rest of granulated sugar are added to the milk. The liquid is brought to a boil.
  4. Milk will be boiled until sugar crystals completely dissolve in it. Only then can it be poured into a sweet milk mixture, slightly cooled caramel from a stewpan.
  5. The cream is almost ready. It remains only to mix all its components well, remove the mass from the fire and add vanillin to it. You can use other natural flavors to your liking. For example, cinnamon.

When the cream has cooled almost completely, it's time to start assembling and decorating the cake.

Curd Fruit Cream

Ingredients: 130 g of granulated sugar, a little more than a pound of low-fat cottage cheese, 60 g of gelatin, 220 g of fresh or canned apricots and strawberries, 2 tbsp. tablespoons of freshly squeezed lemon juice, 550 ml of heavy cream.

  1. Gelatin is diluted in canned fruit water or syrup. Then the product is left to swell for about 20 minutes. When the waiting time expires, the gelatin dissolves in a water bath and cools.
  2. Cottage cheese is kneaded with a fork, mixed with sand and freshly squeezed lemon juice.
  3. Prepared gelatin is introduced into the mass. Products are mixed until smooth.
  4. The mixture is divided into two parts.
  5. Berries and fruits are mashed separately. Fresh apricots are pre-peeled. Preserved components do not need to be prepared for grinding.
  6. Strawberry part is added in one half, apricot part in the other. Cream is whipped with a mixer into both masses. They should turn out very airy and magnificent.

Cakes are smeared with two versions of the cream alternately. You can experiment and add various berries and fruits to the treat. Even frozen foods will do.

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