Very tasty cream for sponge cake. What is the most delicious cream for sponge cake? Sour cream custard for cake

They are the basis of many amazing desserts. But far from the most important. The taste of the finished cake is directly determined by the cream and various fillings used.

We offer recipes for making cream for sponge cakes and, as a result, options for desserts that taste completely different.

Delicious cream for ready-made sponge cakes

Ingredients:

whipping cream with a high percentage of fat content – 650 g;
oranges;
any jam or jam.

Preparation

To prepare such a cream, we need cream that whips well and turns into a fluffy foam. We will beat them without adding granulated sugar.

We cut the marshmallows into mugs, each time moistening the knife blade with cold water. Peel the oranges and also chop them into rings.

We coat each cake initially with any jam or jam, lay out a layer of marshmallow circles, coat the top with whipped cream, now a layer of orange circles and again cream. Cover with the second cake layer and repeat all steps in the same way a second time. Then cover with the third cake layer and decorate the top of the cake to your liking.

Recipe for custard for soaking sponge cakes

Ingredients:

milk – 520 ml;
granulated sugar – 210 g;
wheat flour – 65 g;
chicken eggs – 4 pcs.;
vanilla sugar – 15 g.

Preparation

Beat eggs with granulated sugar until fluffy. Then add wheat flour and mix with a whisk until the flour lumps are completely dissolved. Then pour in the milk, add vanilla sugar, mix and place the bowl with the mixture on the fire. Heat the contents, stirring continuously, until thickened, but do not let the cream boil.

When ready, cool the cream completely and use it as intended, spreading it over the sponge cake layers to make the cake.

How to prepare cream for sponge cakes from butter and boiled condensed milk?

Ingredients:

butter – 190 g;
boiled condensed milk – 380 g;
vanilla sugar – 15 g;
cognac or Madeira – 90 ml.

Preparation

Take the butter out of the refrigerator in advance and let it soften thoroughly at room temperature. Then mix it with vanilla sugar, boiled condensed milk, add cognac or Madeira and beat everything well using a mixer or blender. The cream for the sponge cakes is ready. It can be supplemented when assembling the cake with pieces of fresh fruit, dried fruit or nuts.

Sour cream for sponge cakes with condensed milk

Ingredients:

sour cream with a fat content of more than 25% – 520 g;
condensed milk – 420 g;
butter – 120 g.

Preparation

In a suitable container, mix condensed milk with butter, set over medium heat, heat, stirring, until boiling and boil for about seven minutes. Then let the mixture cool completely, add sour cream whipped until fluffy and stir 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 when forming the cake.

Most famous confectioners believe that the secret of any delicious sponge cake lies in its impregnation. The cream makes the cakes soft and rich in taste. A variety of recipes allows you to make original and delicious cakes. Learn how to prepare different in complexity, but in their own way delicious creamy layers for a cake made from sponge cakes at home.

Features of cream for sponge cake

Many types of creams are suitable for soaking sponge cakes. Thus, the cream component can be prepared on the basis of sour cream, butter, cottage cheese, milk, yogurt, chocolate, proteins, and fruits. They all enrich the taste of the cakes in different ways, making it possible to satisfy everyone’s preferences. It’s easy to prepare the cream at home, following the step-by-step instructions with photos, but to make your layer perfect, take into account the following recommendations:

strictly follow the proportions indicated in the recipe, only in this case will you achieve the desired consistency of the cream base;
one should distinguish between creams for impregnation and decoration; the base for decoration should be denser so that it does not spread over the top cake and does not flow down the edges;
If you like “wet” biscuits, then before applying the cream, soak the cakes with syrup, it can be simple sugar syrup, your favorite jam, liqueur, and so on.

Sponge cake cream recipe

Today you can find countless variations of creams for sponge cakes. These include classic cream bases and new original recipes from professional confectioners and experienced housewives. Choose a cream or create your own based on those proposed, which will maximally satisfy the aesthetic and taste preferences of your family and friends.

Custard for sponge cake

Time: 20 minutes + 2 hours.
Number of servings: 1.
Calorie content of the dish: 191 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: medium.

Not the simplest, but very tasty and aromatic custard for a sponge cake. Often the base separates, comes in lumps, turns out to be too liquid, or, conversely, thick. To prevent this from happening, you need to follow the instructions. Flour should be taken of the highest grade; it has the finest flour, which will not be felt at all in the cream. Milk with medium fat content 2.5%. You can take something else, then you will need to adjust the proportions of other components.

Ingredients:

milk – 500 ml;
sugar – 200 g;
flour – 50 g;
vanilla sugar – 5 g;
yolks – 4 pcs.

Cooking method:

Bring the milk to a boil.
In a saucepan, grind the yolks with two types of sugar, add flour, beat the mixture with a mixer.
Pour hot milk in a thin stream, stirring constantly.
Send the resulting mass over low heat until it thickens well.
Cool to room temperature, then place in the refrigerator for at least 2 hours.

Sour cream

Time: 10 minutes + 2 hours.
Number of servings: 1.
Calorie content of the dish: 325 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Perhaps the simplest cream for sponge cake is sour cream. It cooks in minutes, it all depends on the power of your mixer. To make the base more fluffy, it is important to cool the sour cream before whipping. Due to the high fat content of this fermented milk product, the mass has a pronounced creamy taste. Vanilla sugar adds a subtle aroma to it. This sour cream layer soaks the cakes well, which makes them more delicate in structure.

Ingredients:

sour cream 30% – 500 g;
sugar – 200 g;
vanilla sugar – 10 g.

Cooking method:

Combine all ingredients specified in the recipe.
Beat with a mixer until fluffy.
Before assembling the sponge cake, place the sour cream mixture in the refrigerator.

Time: 30 minutes + 20 minutes.
Number of servings: 1.
Calorie content of the dish: 236 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: difficult.

At first glance, it may seem that curd cream is as easy to prepare as sour cream. But this recipe is more complex; it is a mixture of custard with a curd base. It is better to take full-fat homemade cottage cheese if it does not contradict your diet. It is softer in texture, does not roll into lumps and is not grainy, unlike low-fat varieties. Milk fat content is standard 2.5%. You can make your own powdered sugar at home.

Ingredients:

fat cottage cheese – 500 g;
milk – 100 ml;
powdered sugar – 120 g;
butter – 10 g;
starch – 5 g;
vanilla essence – 5 ml.

Cooking method:

Press the cottage cheese through a fine sieve to remove any lumps.
In a saucepan, combine milk, half the powdered sugar and starch.
Add butter and heat over low heat.
Bring the mixture to a boil, stirring constantly with a whisk, and simmer for another 2 minutes until the mixture thickens well.
Cool the resulting mixture to room temperature, stirring occasionally with a whisk.
Meanwhile, puree the cottage cheese with a blender with the remaining powdered sugar until smooth and creamy.
Add vanilla essence, pour in the cooled custard and stir with a spatula until smooth.
Place the mixture in the refrigerator for 20 minutes to let it set, after which you can begin assembling the cake.

Yogurt

Time: 20 minutes + 2 hours.
Number of servings: 1.
Calorie content of the dish: 155 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

To prepare a yogurt cream base, you need to stock up on natural Greek yogurt without all kinds of additives. The fat content of this fermented milk product can also vary. It is better to give preference to yogurt with a fat mass fraction of 1.5%, so the layer will be less caloric. Condensed milk can be taken either raw or boiled; in the second case, the cream will be denser. If you want to achieve a bright chocolate taste, then double the amount of dark chocolate.

Ingredients:

natural Greek yogurt – 500 g;
condensed milk – 200 g;
dark chocolate – 50 g.

Cooking method:

Break the dark chocolate into pieces, melt in a water bath, stirring occasionally, then cool to room temperature.
Combine yogurt with condensed milk, beat with a mixer until creamy.
Place about two tablespoons of yogurt mixture into a container with cooled chocolate and stir.
Place the chocolate-yogurt mixture back into the yogurt and stir it in gently.
Before assembling the cake, place the finished mixture in the refrigerator for 2 hours to harden.

Buttercream Charlotte

Time: 30 minutes.
Number of servings: 1.
Calorie content of the dish: 417 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: medium.

Excellent buttercream for sponge cake - Charlotte. It tastes great with sponge cakes. The mass turns out to be high-calorie and dense, thanks to the large amount of butter in the composition. The cream base is ready for layering the cake immediately after cooking; it does not need to be cooled. Otherwise, the mass will become thick and difficult to apply to the cakes.

Ingredients:

butter – 200 g;
sugar – 180 g;
milk – 120 ml;
vanilla essence – 5 g;
eggs – 1 pc.

Cooking method:

Pour the milk into a saucepan, mix with 100 grams of sugar and place on the fire until it boils.
Separately, mash the egg with the remaining sugar.
When the milk boils, pour a third of it into the egg mixture and stir with a whisk.
Return the mixture back to the saucepan and place over low heat.
Bring the contents of the saucepan until thickened, constantly stirring with a spatula.
Remove the milk syrup from the heat, pour into a clean bowl and cool; the consistency of the syrup should resemble condensed milk.
Beat softened butter until fluffy.
Without ceasing to beat, add milk syrup one tablespoon at a time.
Finally, add vanilla essence and beat a little more.
Charlotte does not need to be chilled before assembling the cake.

Cream for biscuit made from condensed milk and butter

Time: 10 minutes.
Number of servings: 1.
Calorie content of the dish: 376 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Another delicious butter-based cream for layering a sponge cake. It also contains boiled condensed milk or toffee, which makes the mass denser in texture. This combination is diluted with heavy confectionery cream 33-36%. It is important to beat them well cooled, then the mass will be more airy. Confectioners recommend cooling not only the cream, but also the bowl with the whisk before whipping.

Ingredients:

confectionery cream – 250 g;
boiled condensed milk – 250 g;
butter – 100 g.

Cooking method:

Beat cold cream with a mixer until stiff peaks form.
Separately, beat soft butter with boiled condensed milk until fluffy, at least 5 minutes.
Add whipped cream to the resulting mixture and gently mix with a spatula until smooth.
If you are not planning to decorate the cake right away, then put the cream in the refrigerator and set it to room temperature before applying.

Light cream for sponge cake made from proteins

Time: 20 minutes.
Number of servings: 1.
Calorie content of the dish: 268 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: medium.

Italian meringue is a light creamy base made from proteins, which is perfect for layering and decorating many desserts, including sponge cakes. The recipe is not particularly easy; it is important to adhere to the proportions and temperature conditions of the syrup, which is a component of the meringue. To prepare it, it is better to get a special culinary thermometer. In this case, the success of the Italian meringue is guaranteed.

Ingredients:

sugar – 170 g;
water – 30 ml;
vanilla essence – 5 ml;
egg whites – 2 pcs.;
lemon juice - a few drops.

Cooking method:

Place egg whites with lemon juice in a mixer bowl.
Pour water into a saucepan, add sugar, stir and place over moderate heat.
At this time, start beating the whites at high speed, about 5-10 minutes.
It is important not to overbeat the whites, otherwise the mass will begin to fall when the whites beat into a stable foam; reduce the mixer speed.
When the syrup heats up to 120ºC, remove the saucepan from the stove and slowly pour the syrup into the egg whites in a thin stream, constantly whisking with a mixer at low speed.
After adding the syrup, beat the mixture for another 5 minutes, it should acquire a characteristic glossy shine.
Finally add vanilla essence.
The mixture is immediately ready for decorating the cake.

Creamy

Time: 30 minutes.
Number of servings: 1.
Calorie content of the dish: 245 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Light butter cream for sponge cake soaks the cakes well, while holding its shape and not spreading due to the addition of gelatin. You can use instant gelatin or sheet gelatin, but it is important to adhere to the rules for dissolving the gelling agent indicated on the package. Dissolved gelatin instantly sets in the cream base, thanks to the low temperature of the cream, so the mass is immediately ready to be sandwiched between sponge cakes.

Ingredients:

confectionery cream – 200 ml;
powdered sugar – 100 g;
water – 100 ml;
gelatin – 10 g;
vanillin – 2 g.

Cooking method:

Soak instant gelatin in water.
After 15 minutes, heat it until completely dissolved, set aside to cool.
At this time, whip the chilled confectionery cream into a stable foam.
Without ceasing to beat, gradually add all the sugar.
When the sugar is completely dissolved, add vanillin.
Continuing to beat the mixture, slowly add all the gelatin.

Time: 15 minutes + 2 hours.
Number of servings: 1.
Calorie content of the dish: 317 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

The famous cream cheese is suitable not only for making American cheesecake, but also for layering sponge cakes. It is prepared on the basis of cream cheese. This could be Philadelphia cheese, mascarpone, ricotta, or any other type of cream cheese you happen to have. The mass turns out airy with a characteristic creamy taste. The cream base is often enriched with synthetic or natural vanilla.

Ingredients:

confectionery cream – 350 ml;
cream cheese – 200 g;
powdered sugar – 70 g;
vanilla essence – 5 ml.

Cooking method:

Combine cream cheese, powdered sugar and vanilla essence, beat with a mixer until smooth.
Separately, whip the cold cream until stiff.
Fold the whipped cream into the cream cheese and gently fold in with a spatula, repeating the folding motion from bottom to top.
Before assembling the cake, place the mixture in the refrigerator to harden.

Caramel

Time: 40 minutes + 2 hours.
Number of servings: 1.
Calorie content of the dish: 427 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: difficult.

The caramel-based sauce holds its shape well, especially when chilled, so it can be used not only for layering sponge cakes, but also for creating all kinds of patterns. The caramel cream according to this recipe turns out to be very sweet, so it is best to sandwich unsweetened or low-sweet sponge cakes with it. The sauce has a pleasant caramel color, which makes the appearance of the dessert more advantageous.

Ingredients:

confectionery cream – 300 ml;
sugar – 200 g;
butter – 150 g;
vanillin – 2 g.

Cooking method:

Pour sugar into a small, thick-bottomed saucepan and place over medium heat.
The sugar should completely melt and acquire a characteristic caramel (brown) color; when this happens, remove the caramel from the heat.
Heat the cream separately, you can use the microwave.
Pour the hot cream into the caramel in a thin stream, stirring constantly.
Send the mixture over low heat and cook until slightly thickened.
To allow the sauce to cool faster, pour it into another clean container.
If stones from hardened sugar form during cooking, it is better to strain the sauce through a strainer.
Cool the homogeneous sauce without grains a little.
Separately, beat the softened butter until fluffy and white.
Add all the caramel sauce gradually, without ceasing to beat, and add vanilla at the end.
Send the finished sauce to harden on the refrigerator shelf, then brush the cakes with it.

Fruit

Time: 20 minutes + 2 hours.
Number of servings: 1.
Calorie content of the dish: 203 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

A creamy base with the addition of fruits and nuts is one of the universal fillings for desserts. Fruit cream takes on the desired color depending on what fruit or berries you use. To prepare such a creamy layer, you can use both fresh and frozen berries. The ideal fruit is a banana, it is very sweet in itself, its structure slightly thickens the main composition. You can experiment with other fruits and nuts.

Ingredients:

confectionery cream – 300 g;
strawberries – 200 g;
bananas – 200 g;
sugar – 75 g;
crushed pistachios – 40 g.

Cooking method:

Grind strawberries with sugar.
Add banana pulp and puree in a blender.
Add cold cream and beat the mixture well with a mixer.
Finally, add the chopped pistachios and mix gently with a spatula.
If the cream is too liquid, cool it well before applying.

With ricotta

Time: 20 minutes + 2 hours.
Number of servings: 1.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

The creamy layer based on ricotta cheese has a delicate creamy taste and vanilla aroma, thanks to the addition of this spice extract. In addition to cheese, the recipe calls for heavy confectionery cream. It is important not to overbeat them, otherwise they may curdle when combined with the ricotta. This version of the cream layer goes well with fruit and berry puree. You can add chocolate chips and various types of nuts to it.

Ingredients:

confectionery cream – 200 ml;
ricotta cheese – 400 g;
sugar – 75 g;
vanilla essence – 7 ml.

Cooking method:

Whip cold cream until stiff peaks form.
Separately, beat the ricotta with sugar and vanilla essence.
If desired, you can add a little fruit puree to give the mixture the desired shade.
Add the whipped cream to the cheese and gently fold in with a spatula until smooth.
Before assembling the sponge cake, place the cream base in the refrigerator.

Time: 30 minutes + 2 hours.
Number of servings: 1.
Calorie content of the dish: 227 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

Mascarpone cream is another type of cream layer for sponge cakes based on cream cheese. If you add berry puree to the main composition, the layer will acquire a characteristic berry color, and the cake will sparkle with new colors. Fruit and berry puree will also complement the sweetness of the cream base. It is worth noting that additional cooling of the cream and equipment will allow you to whip it faster.

Ingredients:

confectionery cream – 375 ml;
mascarpone cheese – 360 g;
fruit puree – 100 g;
sugar – 75 g;
vanilla essence – 7 ml.

Cooking method:

Pour the cream into a whipping bowl and place in the freezer with a whisk for 15 minutes.
After this time, add mascarpone, sugar and vanilla essence to the bowl.
Begin beating on low speed, gradually increasing until stiff peaks form.
At the end add fruit puree of banana, raspberries and strawberries.
Gently stir the mixture until smooth.
Place in the refrigerator before applying.

Chocolate cream ganache

Time: 20 minutes + 6 hours.
Number of servings: 1.
Calorie content of the dish: 426 kcal/100 grams.
Purpose: dessert.
Cuisine: European.
Difficulty: easy.

In confectionery, ganache is a thick cream for sponge cake and other chocolate-based desserts. It sits for a long time, about 6-8 hours, and as a result it turns out very thick with a characteristic chocolate taste and aroma. To highlight or diversify the taste, a few drops of alcohol, such as cognac, are often added to the ganache. In addition, you can enhance the chocolate taste with cocoa powder.

Ingredients:

confectionery cream – 250 g;
dark chocolate – 200 g;
butter – 75 g;
liquid honey – 40 ml;
instant coffee – 20 g.

Cooking method:

Mix cream, instant coffee and honey in a saucepan, place over moderate heat and bring the mixture to a boil.
Place butter and finely chopped dark chocolate in a deep bowl.
Pour hot cream into a bowl in a thin stream, stirring with a spatula.
Mix the mixture well until smooth.
Cover the bowl with cling film so that there is no air between it and the ganache.
Leave it like this at room temperature for 6-8 hours.
After this, the ganache is ready to decorate the sponge cake.

Video

Ingredients:
3 tbsp. Sahara
500 ml. cream 30% fat
200 gr. prunes
150 ml. liqueur

This is one of my favorite creams, it is tender, tasty and very quick to prepare. In addition, the taste of buttercream can be changed by combining it with prunes or jam. I want to tell you how to prepare buttercream and how to make the filling with a unique accent of prunes.
To make the cake filling tasty, it is advisable to soak the prunes the night before. To do this, take prunes and remove the pits. Using a knife or kitchen scissors, chop the prunes.
Pour the chopped pulp with Amaretto liqueur or any other fruit liqueur. If you are preparing the filling for children's cakes, then despite the fact that the alcohol in the cake is not felt at all, it is still better to replace the liqueur with sweet syrup or just water.
Place the prunes in the refrigerator to steep overnight.
The next day, grind the swollen prunes and liqueur in a blender. It is not at all necessary to grind until smooth. The mass may contain small pieces of prunes and the consistency should resemble not very dense jam. If there is not enough liquid, then add a little more liqueur or just sweet syrup.
Separately, whip the chilled cream in a clean bowl. The cream can be whipped either using a mixer or the long-proven method - by hand. Start beating at the lowest speed, gradually adding sugar. Beat until a stable cream is obtained.
The filling ingredients - whipped cream and prunes are ready. Now the most interesting thing awaits us - we will assemble the sponge cake.
Place the first layer of cake on a cake plate or large dish. Lubricate it with prune mass, and apply 1/3 of the whipped cream on top.
Place the second cake layer, grease it with prunes and cream on top. For the third cake, we repeat all operations.
Using a long knife, smooth the surface of the cream so that the sponge cake turns out smooth and beautiful. Decorate the cake with candied fruits or fresh fruits, sprinkle with grated chocolate on the sides.
That's it, our unique sponge cake is ready. We put it in the refrigerator for a couple of hours so that it soaks a little. It turns out very tasty if you make a sponge cake with cream and raspberry jam. Be sure to try it!

Butter cream for sponge cake with cocoa

Ingredients:
2 tbsp. sugar or powdered sugar
500 ml. cream 25-30% fat
3 tbsp. cocoa

Plain buttercream and cocoa buttercream are a great combination for any sponge cake. These two creams are the same in structure, but different in taste and color, which allows you to play and get different effects.
To obtain buttercream with cocoa, first add cocoa to the cooled cream. Mix and taste. Due to the fact that pure cocoa is now very rare and mainly cocoa powder with sugar and other additives is sold, the amount of cocoa will need to be adjusted. If the taste of cocoa is weak, then add a little more cocoa until the desired result is obtained.
Start whipping the cream at low speed. We use a frame mixer. Gradually add sugar.
Whip until we get a fairly thick cream. Cocoa buttercream whips much faster than regular buttercream, so it's important not to overdo it. Cream in which pieces of butter have begun to form and whey has begun to separate is no longer suitable for cake.
Lubricate the cakes with the finished cream, not forgetting to first soak them in sweet syrup or liqueur.
We decorate our biscuit using a culinary syringe.

Chocolate glaze for sponge cake

Ingredients:
150 gr. dark chocolate
150 ml. cream

This is the simplest and fastest cream for sponge cake that you can think of, and what is most important - it is fail-safe, it turns out almost always. By the way, it is also very tasty, goes great with regular and chocolate sponge cake. To make this chocolate cream, all you need is chocolate and cream. If there is no cream, then milk and a piece of butter will perfectly replace them.
So, heat the cream (100 ml of milk and 50 grams of butter) to a boil. There is no need to boil, just bring to a boil and turn off the heat.
While stirring, melt the chocolate pieces in the hot cream. As a result, we get a very beautiful and tasty cream that quickly becomes thick.
We grease the layers of sponge cake with this chocolate cream, decorate the cake and hide it in the refrigerator.
For more details on how to prepare chocolate cream (glaze), read the step-by-step recipe for chocolate glaze.

Condensed milk cake cream

Ingredients:
200 gr. butter
200 gr. condensed milk
1 packet vanilla sugar
3 tbsp. l. liqueur (optional)

But this condensed milk cream is well known to everyone from the distant Soviet times, when cream and chocolate were either a great luxury or a big shortage, but this butter and condensed milk cream is just that: fast, affordable and reliable! It always works, even from margarine, but I don’t recommend using margarine, otherwise it will taste like margarine))).
So, beat the butter heated to room temperature with a mixer.
Without turning off the mixer, gradually pour in the condensed milk.
To make the cake cream taste richer, you can add a little liqueur.
For more details on how to prepare a delicious cake cream from condensed milk and butter, see the step-by-step recipe.

Ingredients:
250 gr. butter
1 tbsp. Sahara
1 tbsp. milk
2 eggs
vanilla
cognac

A very delicate and tasty cream, consists of two components: the custard part and the butter part. It is not difficult to prepare, but requires consistent execution of the recipe. Used for biscuits and other cakes, it is the main cream in the Kiev cake. Let's look

Ingredients:
200 gr. butter
4 tbsp. powdered sugar
4 tbsp. condensed milk
cocoa
cognac

Excellent cream, holds its shape well, suitable both for filling sponge cakes and for leveling the surface of the cake. Also used for cake decoration, easy to work with. Check out the step-by-step recipe for chocolate cream.

Ingredients:
130 gr. milk
100 gr. butter
2 yolks
50 gr. Sahara
50 gr. hazelnuts
1 packet vanilla
10 gr. starch

Beat milk, egg yolks, sugar, starch and vanilla in a blender until smooth.
In a water bath, heat the mixture almost to a boil. At the same time, stir the mixture all the time with a wooden spatula.
When the cream thickens, add finely ground hazelnuts. Stir and remove from heat. Let the cream cool properly.
Beat the butter in a blender at maximum speed. Then add cold cream to the butter in portions. Continue whisking until the mixture becomes homogeneous.
Lubricate the soaked sponge cakes with nut cream. Instead of hazelnuts, you can put peeled and grated almonds or grated walnuts.

Ingredients:
800 gr. full fat sour cream
1 tbsp. sugar or powdered sugar

For the cream we take fresh fatty sour cream, non-acidic. Start beating with a mixer.
Gradually add powdered sugar or sugar. Beat until the cream is smooth.
Spread the cakes with sour cream. Cream is used for biscuits and other cakes, for example, for Honey cake.

Custard for sponge cake

Ingredients:
5 eggs
1 cup of sugar
1l. milk
100 gr. butter
2.5 tbsp. spoons of flour
vanilla

Custard for sponge cake is prepared in the same way as cream for Napoleon cake. Bring the milk to a boil and then turn it off.
Beat the eggs by hand or in a blender, add sugar and flour.
Pour the egg mixture into the milk, which has cooled to 80°C, in a thin stream. Stirring continuously with a wooden spatula, heat the cream until thick. Boil for a couple of minutes and turn off.
Let the cream cool slightly, then add vanilla and butter. Beat the cream well with a broom. Grease the biscuit cakes with the prepared custard.

Coffee cream for biscuits

Coffee cream for sponge cake is prepared according to the same procedure as vanilla cream. The only difference is that when preparing the egg-milk mixture, we do not add 100 ml. milk, and 50 ml. In addition, pour in 50 g of freshly prepared strong natural coffee. Bring the mixture to almost a boil, add gelatin, and then cool. Add whipped cream to the cooled mixture in the same way.

Vanilla cream for sponge cake

Ingredients:
200 g cream 30% fat
3 tbsp. Sahara
100 g milk
2 yolks
10 g gelatin
vanillin

Soak gelatin in cold water or milk.
Grind the yolks and sugar thoroughly in an enamel bowl, and then add warm boiled milk.
Stirring continuously, heat the mixture to 80°C. Do not bring the mixture to a boil. Combine the egg-milk mixture with gelatin. After the gelatin is completely dissolved, add vanillin, stir thoroughly, and then leave to cool to 25°C.
Beat the chilled cream with a mixer until a thick, fluffy mass is formed.
Combine the whipped cream with the cooled egg-milk mixture. We grease the sponge cakes with the finished cream, which we pre-soak with any sweet syrup or liqueur.

Strawberry cream for sponge cake

Ingredients:
200 g strawberries
150 g cream 30% fat
80 g sugar
100 ml. milk
2 eggs
10g. gelatin

P.S. With each of these creams the sponge cake turns out delicious in its own way. Which one to choose depends on personal taste and preferences.

Grind the yolks and some of the sugar thoroughly, and then pour in warm milk. Stirring constantly, heat the mixture until thick.
Pour gelatin diluted in water or milk and cool the egg-milk mixture.
Whip the cream with the remaining sugar, add the egg-milk mixture, and then mashed fresh strawberries.
Use the resulting strawberry cream to grease the sponge cakes, which should preferably be soaked in sweet strawberry juice.

Bon appetit! Delicious and healthy recipes from Alena Khokhlova

Anyone who wants to bake a sponge cake will need a good dough recipe and original ideas in order to put together a beautiful and tasty treat worthy of a festive feast. Such delicacies will decorate both a 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 by experienced chefs. The classic sponge cake is baked without baking powder, but you can add it to ensure a fluffy result.

Ingredients:

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

Preparation

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

To bake sponge cake 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

Beat the eggs into a fluffy foam, adding sugar. Continue running the mixer for 10 minutes.
Add flour, baking powder and vanilla.
Pour into a bowl, bake for 1 hour in the “Baking” mode.
Once cooled, the delicious sponge cake layers can be cut.

A homemade sponge cake can be prepared without using an oven or a slow cooker; all you need is a frying pan and a good recipe that will help you realize the idea in the best possible way. 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

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

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.
Aromatic impregnations are prepared on the basis of classic syrup, supplementing the composition with cognac, rum, and liqueur.
Non-alcoholic impregnations can be prepared by supplementing the syrup with citrus zest, espresso or concentrated fruit juices.
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 a festive treat that can surprise even sophisticated guests. Taking into account the taste preferences of those with a sweet tooth, you can adjust the final result of the cake.

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

A delicious cake is prepared quickly and almost without hassle 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

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

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

Break or cut the cake.
Mix coffee with liqueur.
Whip the cream with powder and add the mascarpone.
Each piece of sponge cake is dipped in coffee-liqueur syrup, placed in a mold, generously layered with cream.
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

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

Cut the biscuit into 2-3 layers.
Soak in syrup.
Mix condensed milk with nuts, grease the cake.
Place the banana slices and cover with the second cake layer.
Decorate the finished cake with 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

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

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

It’s not at all difficult to make; to make a bright treat, it’s better to use special gel food coloring; 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.

Easy! Whipped cream for sponge cakes is already a culinary classic. Good sour cream too

I love sour cream (beat sour cream with sugar plus vanillin), cream made from condensed milk with butter (beat, not boiled condensed milk) is also good, and many people also love cream made from simply boiled condensed milk.

The most economical and simple option is to simply grease the sponge cake with any jam you like (it should not be candied or with seeds), sprinkle with crumbs or grated chocolate.

I also remembered a delicious cream based on semolina porridge. Beat semolina porridge with milk with butter, add vanillin if desired and chopped walnuts.

But buttercream is simply too greasy, I personally don’t like it.

I think custard would be perfect in this case...

it is both very simple and very tasty..

You don't need much to prepare it...

So, RECIPE:

a glass of milk

glass of sugar

three spoons of flour

All this must be simmered over low heat until it begins to thicken.

then you need to cool and add 400 gr. oils

All this is whipped and then applied between the cake layers..

WELL, VERY TASTY!!

I wish you good luck in cooking and of course bon appetit.

There are seven main creams for sponge cake:

Sponge cake with curd cream

Recipe:

Sponge cake with custard

Recipe:

Sponge cake with butter cream

Recipe:

Sponge cake with protein cream

Recipe:

Sponge cake with sour cream

Recipe:

Sponge cake with chocolate cream

Recipe:

Sponge cake with butter cream

Recipe:

All cakes will be incredibly tasty, but the best one, in my opinion, is curd cream. Everyone loves it and it's very light.

You will need 800g fat sour cream and 1.5 cups sugar. Line a colander with two layers of gauze and put heavy sour cream on top. Place the sour cream laid out in this way in the refrigerator until about the beginning of the evening. This is necessary so that excess whey is separated from the sour cream. Then lightly beat the sour cream and mix with sugar. In general, the sour cream for the biscuit is ready!

Everything is for everyone. Some people like sweet butter creams, while others prefer light and weightless ones). I like sour cream and condensed milk. Beat sour cream with sugar and vanilla. And condensed milk can be mixed with butter, cocoa and beat a little. Before serving, you can grate chocolate or decorate beautifully with fresh berries. Strawberries are perfect for such purposes.

And sour cream is suitable for sponge cake. Both tasty and natural)

I love buttercream. I take the butter and melt it slightly (put it out of the refrigerator in advance). Then I beat it, adding condensed milk to it. And I don’t put it in the refrigerator for long. I grease the sponge cakes. I combine them and coat them with the same cream on top. I also like Bird's Milk cream. You can make Bird's milk inside and coat it with butter cream on top. And to tint the cream, you can use carrot and beet juice.

For a homemade sponge cake I use sour cream: 1 cup full-fat sour cream + 1 cup sugar. I mix everything thoroughly until the sugar dissolves as much as possible. This cream does not require impregnation of the biscuit, as it turns out to be runny and acts as an impregnation itself. This cake can be topped with chocolate chips and nuts.

The second type of cream is boiled condensed milk + butter. Beat in equal proportions. This cream turns out to be thicker, but you can’t make patterns from a pastry bag. First you need to soak the cakes.

You can make a cake frosting using whipped cream or just whipped cream. It is better to use special vegetable confectionery cream with sugar. These creams are sold in paper bags:

This type of cream must be whipped until sharp peaks form. You can decorate a cake with this cream using a pastry bag and plant flowers. You can add food coloring.

The cream with mascarpone cheese + condensed milk turns out very tasty. You can make cream with this cheese, add syrup (coffee, berry, etc.) and whipped cream.

I don’t really recommend butter-based cream, because for people with insufficient physical activity (for example, 10 thousand steps a day) this will be harmful. If I eat a little, it tastes good to me. But if it is more, there may be an unpleasant feeling in the stomach. The custard is quite good, although I prefer sour cream.

Here is a simple recipe that I have made more than once, all you need to do is move them

here are the ingredients.

Place the ingredients in a container, add condensed milk over the butter, and vanilla to taste. Beat everything with a mixer until you get a fluffy cream, then add lightly fried nuts, but don’t forget to cut them into small pieces.

Any cream will do for the biscuit. My personal favorite is custard, and also made from beaten eggs with gelatin (it turns out like bird's milk). In general, for sponge cakes you can use butter, protein, sour cream, condensed milk and creme brulee. It all depends on your culinary preferences.

And we like this kind of cream: take the cream, stir it with sugar, put it in the refrigerator for 20 minutes, beat it with a mixer, add vanillin. Mix eggs with sugar, add any juice, a little gelatin, beat in a steam bath until thick. Combine with whipped cream and when it starts to thicken, spread on the sponge cake.