Ingredients:

Flour - 2 cups
Orange juice (preferably fresh) - 1 glass
Orange - 2 pcs.
Vegetable oil - 5 tbsp. spoons
Eggs - 7 pcs.
Sugar - 1.5 cups
Butter - 150 g.
Milk - 1 glass
Baking powder - 1 tbsp. heaped spoon
Vanilla sugar - 1 sachet (30 g)

Cooking method:

1. Grate the orange zest.
2. Separate the eggs into whites and yolks.
3. In a separate large container, mix flour with baking powder.
4. Beat the yolks with a mixer, gradually adding 1 cup of sugar. You should get a homogeneous yellow mixture.
5. Mix flour and beaten yolks, add vegetable oil, orange juice and zest. To stir thoroughly. Beat the egg whites with a mixer until thick and fluffy, so that “peaks” form (like meringue).
6. Add egg whites to the dough and mix.
7. Line the pan with foil or baking paper. Make high sides.
8. Pour the dough and place in the oven for 10 minutes at a temperature of 200-220 degrees and another 25-20 minutes at a temperature of 160 degrees. Willingness to check with a match. Do not open the oven unless necessary - the biscuit will “fall”. Leave the biscuit in the switched off oven until it cools completely.
9. Then pull out and remove the foil. Cut into 2 or 3 layers.
1. 0 Prepare the cream. Mix hot milk, sugar, vanilla sugar, soft butter and beat for 10 minutes until a more or less homogeneous cream forms. The cream can turn out like cottage cheese - no big deal, you can put it in a pie - it will be just as delicious.
1. 1 Grease the shortcakes with cream, let them soak a little.

There are several types of biscuit cream.

A simple custard recipe. In addition to soaking sponge cakes, it can also be used as an independent dessert. This cream is good for filling various cakes, such as eclairs or straws. And if you put the custard in the freezer, it will turn out to be real ice cream. Add a little vanilla - this will improve the taste and aroma of the cream.

Ingredients:

milk - 2.5 l;
sugar - 800 g;
yolks - 10 pcs.;
potato starch - 3 tbsp. l.;
flour - 3 tbsp. l.

Cooking method:

Pour 2 liters of milk into a saucepan with a thick bottom and put on fire.
Place the yolks in a separate bowl, mix with sugar, and beat until fluffy using a mixer. Beat until the sugar is completely dissolved.
Pour ½ liter of cold milk into the sugar-yolk mixture. Beat everything again.
Add flour and starch, mix well.
When the milk in the pan has already reached a boil (but is not boiling), pour in the beaten yolks in a thin stream. At the same time, constantly stir the cream.
Cook over low heat, bring the resulting cream to a boil, stirring constantly. After bubbles appear on the surface of the mass, cook for another 3 minutes and remove the pan from the stove.
Cover the cream with cling film, cool and use to soak the cakes.

Delicate cottage cheese-orange cream has a simply fabulous taste. Any dessert based on it literally melts in your mouth. Excellent for chocolate sponge cakes, filling baskets and other cakes. The cream can be served as an independent dessert, sprinkled with orange zest, grated chocolate or cocoa powder.

Ingredients:

cottage cheese - 600 g;
orange - 2 pcs.;
cream - 200 ml (over 33%);
sugar - 5 tbsp. l.;
gelatin - 20 g;
lemon juice - 2 tbsp. l.

Cooking method:

Rub the cottage cheese through a sieve or beat with a blender so that no small fractions remain.
Soak gelatin in half a glass of cold water.
Peel the oranges, remove the seeds, cut into pieces. Using a blender, make puree, add sugar (2 tbsp.), Mix well.
Heat the gelatin, but do not boil until completely dissolved, add to the orange puree.
Whip the cream and add to the mashed cottage cheese.
Add the remaining sugar, lemon juice, orange puree and gelatin to the cottage cheese. Mix the cream well and use.

Sour cream combines quick preparation and a delicate, slightly sour taste. Thanks to this amazingly tasty and very simple cream, the cake always turns out incredibly airy and fluffy. The cream is well suited for dry biscuits, such as honey cake. An important nuance: before soaking the cakes, put the cream in the refrigerator for at least 60 minutes.

Ingredients:

sour cream - 500 ml (25% fat);
powdered sugar - 1 tbsp;
vanillin.

Cooking method:

Place sour cream, vanillin and powdered sugar in a separate container. Mix well with a spoon until smooth.
Beat with a mixer at medium speed for 10-15 minutes. The mass should at least double.
If desired, add chopped nuts, fruits, berries, coconut flakes or grated chocolate.

This cream has remained popular for decades. The secret of his success is clear. The cream always works, it’s quickly prepared from simple ingredients, and is great for soaking cakes and for creating various decorations for dessert. Moreover, it is also very tasty. If you want to make chocolate cream, add a little cocoa powder.

Ingredients:

butter - 200 g;
condensed milk - 1 can;
vanilla sugar - 1 sachet;
liqueur - optional.

Cooking method:

Remove the butter from the refrigerator in advance so that it warms up to room temperature. If you want to speed up the process, cut the butter into small pieces.
Place the softened butter in a separate bowl. Using a mixer, beat the ingredient until it becomes completely homogeneous and soft.
Add condensed milk and a bag of vanilla sugar. You can use regular condensed milk or take boiled condensed milk. To give the cream an interesting taste and aroma, add a little liqueur.
Beat the cream for another 10-15 minutes. The finished cream should hold its shape well and have a uniform consistency.
We soak the cakes with cream and use a pastry bag to make all kinds of decorations for the dessert.

Bon appetit!

Pay attention to the useful recommendations of experienced chefs who know how to deliciously prepare biscuit cream:

The more sugar you add to the sour cream, the thicker its consistency will be. If you want to make a thin cream, use store-bought sour cream; thick cream is made from rich homemade sour cream.

When whipping sour cream, the main thing is not to overdo it, otherwise you risk getting butter.

Before preparing sour cream, remove excess liquid from sour cream. To do this, transfer it to gauze folded in several layers and hang it so that the whey flows out. This procedure takes several hours. If you want to speed up the process, add a couple of tablespoons of dry cream when whipping sour cream. They will give the cream the necessary thickness.

To make creams, it is best to use powdered sugar rather than sugar. It is easy to prepare in a blender or buy at the store.

Cottage cheese should only be used fresh. It must be whipped in a blender or rubbed through a sieve until a homogeneous consistency is obtained.

Any cream can be served in bowls, sprinkled with nuts, grated chocolate, and garnished with fresh or canned berries.

Step 1: prepare the cream.

Pour the required amount of cream into a deep bowl and place it under the clean mixer blades. Turn on the kitchen appliance at medium speed and beat the dairy product until stable peaks form. This process should be treated with full attention! Main - Do not whip the cream too much otherwise they will curl up into flakes, and the cream will not work. When they acquire the desired airy texture, cover the bowl with the whipped snow-white mass with plastic wrap and put it in the refrigerator until you use the cream.

Step 2: prepare orange cream.

Now take a small saucepan, put sugar, sifted wheat flour and orange zest into it. Pour in orange juice, lemon juice and add a shelled chicken egg.
Mix the ingredients with a whisk until smooth and free of flour lumps. Then put the pan on medium heat and cook the resulting mixture until thickened, stirring continuously.

When the texture of the cooking mixture begins to resemble a medium-thick dough (like pancakes), remove the pan from the stove and place it on a cutting board previously placed on the kitchen table.
Place a fine mesh sieve on the surface of a clean deep bowl. Pour the orange mixture into it, wipe it with a wooden kitchen spatula and cool to room temperature. Then cover the bowl with plastic wrap and place the orange mixture in the refrigerator for 20 – 30 minutes.

After the required time has passed, combine the chilled cream with the orange mixture in one bowl and mix them until smooth. Cover the bowl with the finished cream again with cling film and place it in the refrigerator for 10 – 15 minutes and then use it for its intended purpose.

Step 3: Serve orange cream.

Cool the orange cream after cooking. Then they are used to decorate any desserts: cakes, sponge rolls, pastries, muffins, pies and other delicacies. Very often it is simply laid out in ice cream bowls or bowls, and supplemented with fruits, berries, puff pastries, cookies or waffles.
Bon appetit!

Orange cream can be stored in the refrigerator for a maximum of 4 - 5 days. Afterwards, its taste loses its freshness.

The total mass of the resulting cream ranges from 400 to 550 grams, it all depends on the quality of the cream and the degree of boiling of the orange mixture.

But this is quite enough for a cake with a diameter of 23 centimeters, which will consist of two layers, or for any other dessert.

It is better to cook the orange mixture in a cast iron cauldron or in a non-stick pan with a thick bottom.

Instead of sugar, you can use powdered sugar.

Fresh citrus juices can be replaced with concentrated juices of the same fruits.

With regular boiled carrots, orange zest and turmeric you can make a bright and moist carrot cake with a delicious taste and aroma. This biscuit goes well with orange curd - custard with orange juice. The rich orange flavor that the zest and juice gives this little cake pairs well with the sweet carrots in color and flavor.

Cooking time: 65 minutes
Number of servings: 4

Ingredients for carrot cake with orange cream

For the carrot cake:

140 g carrots;
2 tbsp. l. orange zest;
3 g turmeric;
3 eggs;
125 g wheat flour;
65 g sugar.

For the orange cream:

200 g oranges;
45 g butter;
15 g starch;
55 g sugar;
1 egg.

For decoration:

20 g dark chocolate.

How to make carrot cake with orange cream

Ingredients that will give the biscuit a bright orange color: boiled and finely grated carrots, dried or fresh orange zest and ground turmeric. The ingredients given in this recipe are enough to prepare a small cake (tin size 18x18 centimeters).

Preparing the dough for the biscuit. Grind the yolks and sugar. Mix carrots, turmeric, orange zest and sifted wheat flour with mashed yolks. Separately, beat the whites until stiff peaks form. Gently fold the whites into the orange dough.

Grease the mold with butter. Sprinkle with ground breadcrumbs or wheat flour. Fill it with dough.

Bake the carrot cake for 30 minutes. Temperature 170 degrees. Check readiness with a bamboo stick.

Making orange cream. Squeeze the juice from a fresh orange and remove a thin layer of zest from it. Mix the zest and juice with sugar, bring to a boil, strain.

Combine the egg, cooled and strained juice, and starch diluted in cold water. Brew the mixture, stirring, over low heat or a water bath. Place butter in hot cream.

Strain the cream through a fine sieve. Cooled cream can be stored in the refrigerator for 10 days.

Trim the edges of the sponge to reveal its bright color. Drizzle orange cream over the top.

Decorate the finished biscuit with melted chocolate and a slice of fresh orange.

Amazing tasting orange cream is a truly unique dessert. It will be an ideal filling for tubes and eclairs, tartlets and buns and cupcakes, and an excellent decoration for cupcakes and muffins. It goes well with many types of dough: orange cream is suitable for sponge cake, layer cake, honey cake, and custard products. Finally, this dessert can simply be eaten with spoons and garnished with cocoa powder or chocolate chips.

Custard: recipe No. 1

Custard orange cream for cake has a simply fabulous taste and characteristic sourness, which goes so well with the sweet dough.

What do you need:

one orange;
one lemon;
four eggs;
100 grams of butter;
100 grams of granulated sugar.

Preparation procedure:

Wash the fruits and carefully remove the zest from them using a grater, without touching the white layer.
Squeeze juice from orange and lemon pulp.
Combine citrus juice, zest and granulated sugar in a container, add eggs and mix well.
Place in a steam bath, add the butter in pieces and cook until it thickens, stirring constantly.

The second method of making custard

This orange cream is prepared with cream and turns out very tender and light.

What do you need:

orange juice - half a glass;
orange zest - two tablespoons;
flour - two tablespoons;
sugar - three quarters of a glass;
lemon juice - two tablespoons;
heavy cream - half a glass;
eggs - 1 piece.

Preparation procedure:

Whip the cream and put it in the refrigerator.
Break an egg into a container, add sugar and mix.
Add orange and lemon juice, orange zest and flour, mix and place on low heat.
With constant stirring, cook until thickened without boiling.
Remove from heat and cool.
Combine the cooled mixture with the whipped cream and stir gently.

Butter orange cream

The recipe is very simple, you will need a minimum of products. The aromatic cream is perfect for coating sponge cakes and filling choux pastry cakes, puff pastries and shortbread baskets.

What do you need:

two oranges;
200 grams of butter;
a glass of granulated sugar.

Preparation procedure:

Pour water into the peeled oranges, place the container on the fire, bring the contents to a boil, and cook for about five minutes. Drain the water and repeat cooking two more times.
Remove the container from the heat, pour out the water, and let the fruit cool.
Cut the oranges into slices and remove the seeds.
Grind the fruit slices together with the peel in a blender.
Remove the butter from the refrigerator in advance so that it becomes soft.
Add granulated sugar to the softened butter and beat with a mixer until fluffy.
Add to the mixture and beat again.

Cream soufflé

Orange cream with gelatin has a delicate and at the same time rich taste and is prepared in just half an hour. This is an ideal solution for frosting sponge cakes soaked in liqueur.

What do you need:

one or two oranges;
15 grams of gelatin;
1/2 l cream;
a glass of granulated sugar.

Preparation procedure:

Grind the orange zest on a grater and grind it with two tablespoons. spoons of sand.
Squeeze orange juice (there should be at least half a glass), boil and strain it, soak gelatin in it.
When the gelatin swells, place in a water bath until it completely dissolves.
Whip the cream to peaks and carefully combine it with sugar, zest and orange juice with gelatin.
Place the finished cream in the refrigerator.

Curd-orange

This orange cream for the cake has a delicate taste and literally melts in your mouth, while it is prepared simply and quickly.

What do you need:

two oranges;
0.6 kg cottage cheese;
0.2 l cream;
two tablespoons of lemon juice;
five tablespoons of sand;
20 grams of gelatin.

Preparation procedure:

Soak gelatin in boiled chilled water (1/2 cup).
To make the cottage cheese homogeneous, you need to rub it through a strainer and beat it with a blender.
Peel the oranges, remove the seeds, cut into pieces, and puree with a blender.
Add two tablespoons of sugar to the orange and mix thoroughly.
Place the gelatin on the fire and heat until it is completely dissolved (but do not boil), then combine with the orange.
Whip the cream and mix it with the cottage cheese.
Add the remaining three tablespoons of sugar, orange with gelatin and lemon juice to the cottage cheese.
Mix everything properly.

Orange cream is ready. You can coat sponge cakes with it, fill cakes, serve as dessert, sprinkled with chocolate chips or orange zest.

Remove the zest from the orange and squeeze out the juice.

Mix flour, eggs, zest, sugar with a small amount of milk (so that there are no lumps). Place the remaining milk on the fire until it boils.

Pour orange juice into the constantly stirring egg mixture.

Continuing to stir, pour in hot milk and mix thoroughly.

Pour the resulting mass into a saucepan and heat over low heat, stirring constantly, until thickened, meaning that the cream will thicken even more as it cools. Allow the delicate orange custard to cool and serve. I propose to make a simple and amazingly delicious dessert based on cream.

We break the cookies into pieces.

We begin to form the dessert, laying it out in layers. Place layers on the bottom of the bowls: a little warm orange cream; cookie; chopped strawberries; again lay out the warm cream, cookies and fill everything with cream on top. You can make layers to your liking. Decorate the dessert with a strawberry. Place the bowls in the refrigerator to cool and soak the cookies.

Dessert with orange custard turns out very tasty and tender.