Creams are light for biscuits. Biscuit cake with buttercream

But don't know which cream is right for him? There are more than 1000 recipes in the world various options such a shaving brush for cakes.

delicious cream for a biscuit, it turns out if you add various additional ingredients(for example, sour cream or condensed milk). Cooking options are shown below.

This recipe is known to many experienced housewives. It is easy to prepare, and biscuit cakes smeared with it are obtained simply incomparable taste. As for the components of such a cream, they are in the kitchen of every housewife.

What you need

• Three egg yolks
• flour (one tsp)
• half an ordinary faceted glass of cream (preferably rustic)
• as much sugar as cream
• vanillin (to taste)
• half a standard stick of butter (about 145 g)

Cooking

To prepare this delicious, you need to take the eggs, and separate the yolks from the proteins. The latter can be put in the refrigerator for another dish, and the yolks should be thoroughly rubbed with flour, which is previously combined with granulated sugar.

It is necessary to achieve such a consistency of the mass that there is not a single grain of sugar or a lump of flour in it.

When the mixture becomes homogeneous, the future spreading cream biscuit cakes should be put on low heat. In this case, do not forget to stir it all the time.

The mass should resemble thick sour cream in consistency. You can not add fire, otherwise you can digest such a cream.

The next step is to cut butter into small sticks. Before that, it should stand in a warm place until it becomes a soft consistency.

Now you need to carefully pour, removed from the stove, into the oil. The mixture is well mixed and whipped with a whisk or fork until smooth.

After that, the mass is introduced a small amount of vanilla and mix well. The hostess must remember that such an ingredient must be added to the cream for biscuit cakes quite a bit. Otherwise, he will be bitter.

This cream recipe is perfect not only for spreading a biscuit, but also for filling in custard eclairs or other pastries.

Chocolate

Fans of biscuit cakes with a layer of chocolate will appreciate this recipe. This classic version cream, which in a matter of minutes can transform simple cakes to decorate any holiday table.

In addition, such a delicious cream will be a worthy replacement chocolate paste. And it doesn't take much to make it.

What you need

• 0.5 kg of chocolate (at least 70% cocoa beans in the composition)
• half a regular glass of strong tea leaves
• orange zest to taste (if you take lemon, the taste will not be so interesting)

Cooking

1. Chocolate must be melted in a water bath.
2. Take regular brew without fruit or other additives and brew strong. Tea should be infused until a dark brown hue appears for 20 minutes. After that, the liquid must be filtered through a strainer and poured into the melted chocolate in a thin, neat stream, stirring well. In order not to filter tea, some housewives brew teabags. This will shorten the preparation time of the cream.
3. Beat the resulting mass with a whisk or mixer. Add a small amount orange peel taste. This component will give the cream an unforgettable aroma.

The resulting mass should stand in the refrigerator for several hours. This will help her thicken up.

From cottage cheese and cream

This recipe is perhaps one of the easiest to prepare, and even the most inexperienced hostess can do it. The sweet and sour delicate taste of such a mass is acquired by adding to it.

What you need

• Cottage cheese (the higher the percentage of fat, the better)
• one ordinary faceted glass of fresh cream
• a little sugar (to taste)
• vanilla on the tip of a knife (optional)

Cooking

Put the cottage cheese from the package into a separate bowl. Mash thoroughly with a fork. Make sure that there is not a single lump.

If it remains, then it will be easily removed at the next stage of cooking. Take the cream and carefully pour it into. You should get a thick mass with a homogeneous consistency.

This kind of cream should not spread over the cakes. If such a nuisance still happened, then to fix it, you can add a little cottage cheese.

This ingredient should also be well mashed. After that, add vanillin (to taste), not exceeding the dosage indicated on the package, and granulated sugar.

Taste curd cream it will be softer if you replace the last component with powdered sugar. If you do not like too sweet cakes, you can not add it at all.

After that, the mixture must be mixed well again and put in the refrigerator for half an hour.

In addition to spreading cakes from biscuit dough, you can use this cream for the filling sand baskets, filling custard cakes, as well as a separate .

How to make cottage cheese cream, you can watch the video:

sour cream

In order to create perfect cake, you will need a little inspiration and a delicious cream for sour cream biscuit.

What you need

• Two full faceted glasses of sour cream
• regular faceted glass of sugar
• standard cream thickener sachet
• vanillin (to taste)

Cooking

Pour sour cream into a separate container and pour sugar into it. Mix thoroughly until the mass is homogeneous (sugar grains should be well dissolved). After that, you can enter vanillin (you can’t add a lot so that it doesn’t become bitter).

At the next stage, pour in a special thickener for creams, and beat the resulting mixture. You should get a thick mass with a dense consistency. Further sour cream you need to put in the refrigerator for several hours so that it thickens even more.

Later due time you can coat biscuit cakes. In addition, this cream is great for filling fruit baskets from shortcrust pastry, custard cakes or simply as a brush on bread.

As for the thickener, if ordinary rustic homemade sour cream, then such an ingredient can not be used, the biscuit shaving brush will not spread anyway. But this is only if the consistency of sour cream is very thick.

On cream, with the addition of orange zest

With the help of cream, you can cook very tasty, which is good for sandwiching cakes from biscuit dough. Such a sweet air mass will look especially good with delicate taste on top of the cake.

This cream is prepared within half an hour, and it requires a little food. In addition, such a mass can be used to fill baskets with pieces of fruit based on shortcrust pastry. The orange peel included in the composition gives a delicious shade to the taste of cream on cream.

What you need

• One ordinary faceted glass of cream (better than rustic)
• half a faceted glass of powdered sugar (can be replaced with sugar, but the first option is preferable)
• standard sachet of gelatin
• vanillin on the tip of a knife (to taste)
• ¼ part faceted glass of water

Cooking

1. Pour the cream into a separate container and beat well with a mixer or whisk until foam with a thick consistency.
2. Add the sugar in a thin stream, while continuing to beat the sugar-cream mixture with a mixer.
3. Add vanilla zest if desired. In no case do not exceed the dosage of this ingredient so that it does not taste bitter.
4. In a separate bowl, soak the gelatin in water. It should swell in about 20 minutes. After that, it must be boiled on fire and wait until it cools completely. It is necessary that all swollen grains of gelatin dissolve in water.
5. After this component has cooled, it must be mixed with a creamy base, and then beat with a whisk or mixer.

When the cream is completely ready, they need to immediately coat the cakes. This action is necessary because the gelatin in this mass will thicken it too much.

With condensed milk

Creams based on condensed milk are not inferior in taste to those made on sour cream.

They cook quickly enough, and the products that are needed for such a recipe are easy to find in the kitchen of every housewife.

What you need

• One standard pack of butter
• cognac (you can replace it with rum)
• 4 tbsp. spoons of powdered sugar
• half a faceted glass of condensed milk
• yolks from two chicken eggs

Cooking

Before you start preparing such a delicious cream for biscuit with condensed milk, you must first soften the butter. In order for it to take on the desired consistency, you should hold it in microwave oven for a minute or leave in a warm place.

After this product has acquired the desired consistency, it is mixed with powdered sugar with a fork or whisk. The next step is to break the eggs and separate the yolks from the whites. Yolks with condensed milk should be beaten well in a separate container.

At the very end of cooking, half a teaspoon of cognac is added to the whipped mass. You can do without this ingredient.

In addition to the fact that this kind of cream is smeared on for a cake, they can also be sandwiched with sand "Honey cake". In addition, some housewives stuff custard cakes with them.

Little tricks in the preparation of creams for biscuit

To prepare any of the creams for spreading biscuit cakes, you need to follow the following rules, which have been used for a long time experienced housewives in their kitchens. Only in this case, the impregnation for can get the perfect consistency and structure:

• Before preparing any of the creams listed above, be sure to remove all ingredients from the refrigerator. This applies to eggs, sour cream, etc. They must stand for a while to reach room temperature. Only in this case the cream will turn out perfect.
• If you need to make decorations for, use special nozzles. You can also simply smear the biscuit cakes with cream using a spoon or silicone brush and decorate the top with candied candied fruits or pieces of nuts (almonds, walnuts, roasted peanuts, etc.).
• In order for the cream to turn out exactly the way you need it, it is necessary to prepare it in strict accordance with the instructions. To do this, be sure to observe the entire number of ingredients.
• To get more juicy cakes, biscuit dough cakes are soaked in syrup, which is applied shortly before using a special silicone brush. If there is no syrup, you can replace it with sweet, slightly diluted with water.

Such simple tips will help you achieve the perfect cream consistency in order to please your family with the most delicious biscuit cake.

Easy! Whipped cream under a biscuit is already a culinary classic. Good also sour cream

I love sour cream (whipping sour cream with sugar plus vanillin), a cream of condensed milk with butter is also good (whipped, not boiled condensed milk), also loved by many and just boiled condensed milk cream.

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

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

But it's just that the oil cream is too oily, I personally don't like that.

I think custard would be perfect in this case..

it is very simple and very tasty..

It doesn't take much to make it..

And so, the RECIPE:

a glass of milk

glass of sugar

three tablespoons of flour

All this must be boiled 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 cakes.

VERY DELICIOUS!!

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

There are seven main creams for biscuit cake:

sponge cake with curd cream

Recipe:

Sponge cake with custard

Recipe:

Biscuit cake with oil cream

Recipe:

Biscuit cake with protein cream

Recipe:

Biscuit cake with sour cream

Recipe:

Biscuit cake with chocolate cream

Recipe:

Biscuit cake with butter cream

Recipe:

All cakes will be unrealistically delicious, but the best one for me is cottage cheese cream. Everyone likes it and is very light.

You will need fat sour cream 800g and sugar 1.5 cups. The colander should be covered with two layers of gauze and put fat sour cream on top. Put 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, sour cream for biscuit is ready!

All for an amateur. Someone likes oil creams, sweet, and someone prefers light and weightless). I like sour cream and with 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 fresh berries. Strawberries are perfect for such purposes.

And sour cream is suitable for a biscuit. And tasty and natural)

I love buttercream. I take the butter, thaw it slightly (I spread it out of the refrigerator in advance). Then I beat it, adding condensed milk to it. And I don't put it in the fridge for too long. I grease the biscuit cakes. I connect them and smear the top with the same cream. I also like Bird's milk cream. You can make Bird's milk inside, and coat with butter cream on top. And for tinting the cream, you can use the juice of carrots, beets.

For a homemade biscuit cake, I use sour cream: 1 cup of fat sour cream + 1 cup of sugar. Mix everything thoroughly until the sugar is completely dissolved. Such a cream does not require impregnation of the biscuit, as it turns out to be liquid, and itself acts as an impregnation. This cake can be stolen from above chocolate chips, nuts.

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

You can make a cake cream using whipped cream or just whipped cream. Cream is better to use special vegetable confectionery with sugar. Such cream is sold in paper bags:



The cream must be whipped until sharp peaks form. With this cream, you can decorate the cake using a pastry bag, plant flowers. You can add food coloring.

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

I do not really recommend a cream based on butter, because for people with insufficient physical activity (for example, 10 thousand steps a day), this will be harmful. If you eat a little, it seems tasty to me. But if there is more, there may be an unpleasant sensation in the stomach. The custard is quite good, although I prefer sour cream.

Here is a simple recipe that I have cooked 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 butter, and vanillin to taste. We beat with a mixer until we get a lush cream, then add a little roasted nuts, but do not forget to cut them into small pieces.

Any cream is suitable for a biscuit. I personally like custard most of all, as well as from beaten eggs with gelatin (it turns out like bird's milk). In general, for a biscuit, you can use creamy, protein, sour cream, condensed milk and creme brulee. It all depends on your culinary preferences.

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

The rapid rhythm of life forces housewives to acquire already ready-made sweets. But a self-made cake cannot replace even the most delicious, purchased in a store. After all, it is baked by the hands of a loved one with love.

Exactly biscuit cakes are very popular with sweet tooth. And some believe that the most important step is the preparation of the cake. But without right cream sweetness will not acquire that unforgettable taste that will remain in memory for a long time.

For example, one cream will completely soak the cakes, while the other will make it dry. Therefore, its selection and preparation should be given no less attention than cakes.

Delicious cream for biscuit cakes

Undoubtedly, in order for the cakes to be soaked, the cream must be tender and light. According to many housewives, custard is perfect for these purposes. However, its texture is very light, so it is not suitable for decorating a cake. Despite this, for many sweet teeth, this particular taste is associated with biscuit cake.

Use a non-stick pan during the process. Mix milk, flour and sugar in it. And already at this stage add vanilla sugar. Beat everything with a mixer until uniform consistency. There should be no lumps. This will take approximately one minute.

Put the pot on a small fire. It should cook for 5 minutes until it begins to thicken. To avoid lumps during the cooking process, you can periodically beat the mixture with a mixer. Let the mixture cool down after 5 minutes.

Already in a warm cream, put the butter and beat again until smooth. Start smearing the cakes only when it has completely cooled down.

Butter cream

Butter sponge cake cream will emphasize the unforgettable taste of sweetness and serve as an excellent decoration. In Europe, this recipe is the most popular. For its preparation, simple oil without flavorings is used. Products for a popular recipe:

1. Butter - 350 grams;
2. Vanilla sugar. One sachet is enough;
3. Condensed milk - one can (not boiled);

Cooking time - up to 20 minutes. Calorie content - 520.72 kcal per 100 grams.

Beat butter with a mixer until fluffy. Beat better at medium speed. Then add vanilla sugar and mix thoroughly. Now start beating the butter at the same speed, while pouring the condensed milk in a thin stream. After that, beat for a few more minutes until the cream becomes homogeneous.

In addition to this recipe, there is another, popularly called the classic recipe for butter cream. It is also easy to prepare and does not take much time. It includes:

1. Powdered sugar - 1/3 cup;
2. Chicken yolks - 2 pieces;
3. Butter - 200 grams;
4. Rum or cognac. A few drops are added as desired.

Cooking time - up to 15 minutes. Calorie content - 559.90 kcal per 100 grams.

In a deep bowl, mix the butter and sugar well. Separately beat the yolks and add to the butter. Now beat everything until smooth. You can use a whisk or mixer. Add rum or cognac at the very end.

Regardless of which butter cream you decide to make, take the butter out of the refrigerator for a while before doing so. It should be soft.

curd cream

It is worth noting that this cream is especially suitable for those who are scrupulous about the figure. It is not only very easy to prepare, it is also low in calories. Therefore, in addition to the fact that it is very tasty, it is also good for health. It contains organic acids, phosphorus, calcium, iodine and B vitamins.

1. Cream - 250 ml, preferably 30%;
2. Cottage cheese - 500 grams;
3. Powdered sugar - 200 grams.

Cooking time - up to 15 minutes. Calorie content - 182.50 per 100 grams.

In a deep bowl or in a blender, mix cottage cheese and powder. After that, beat the cream separately until a fluffy mass forms and add to the curd. Gently mix everything until smooth.
Such curd cream is used both for lubrication and for decorating your favorite biscuit cake.

Cream of boiled condensed milk

The peculiarity of such a cream is that it is impossible to spoil it, just like from sour cream. It is he who wins the hearts of many sweet tooth. It must contain such products.

1. Condensed milk, should be boiled - one can;
2. Butter - one pack;
3. According to personal preference, you can add 100 ml of unboiled condensed milk;
4. Again, if desired, add cognac and / or vanillin.

Cooking time - 10 minutes. Calorie content - 445.09 kcal per 100 grams.

Before starting the process, you need to make sure that the temperature of the condensed milk and butter is approximately the same. So keep them in the room for a while.

Stir the oil in a deep bowl with a spoon and boiled condensed milk. After that, beat with a mixer until a homogeneous consistency. If you decide to add regular condensed milk, then add and beat the mixture well again with a mixer. When it is completely whipped, add cognac (a couple of drops) and vanillin to taste. Then beat well again.

sour cream

Sour cream, like cottage cheese, is considered the least high-calorie. But other than that, it is very easy to prepare.

1. Sugar - 200 grams;
2. Sour cream - 500 ml;
3. Thickener - one package;
4. Vanillin to taste.

Cooking time - up to 10 minutes without insisting. Calorie content - 280 kcal per 100 grams.

In a deep bowl, mix sour cream and sugar with a regular whisk or fork.

Vanillin and thickener should be added only when the consistency is homogeneous. Then beat with a mixer until thick. The mass must be dense. Let it brew in the refrigerator. Better to leave it for a few hours. Then you can grease and decorate the cake.

In some cases, a thickener may not need to be added. For example, if you are using already thick sour cream.

chocolate cream recipe

Many hostesses claim that this particular chocolate taste just made for biscuit cakes. But at the same time it is quite high in calories. Prepare the following products for the cream.

1. Sugar - three tablespoons;
2. Add cocoa powder - two tablespoons;
3. Butter. One tablespoon will be enough;
4. Cow's milk - 500 ml. It is better to take fatty;
5. Starch - three tablespoons and vanilla sugar.

Cooking time - up to 20 minutes. Calorie content - 189 kcal per 100 grams.

Use a non-stick pan. Mix well in it 250 ml of milk, butter, add cocoa and sugar in the process. Put on a small fire to warm up. When the mixture boils, cook for exactly three minutes. Stir constantly while cooking. Turn off the fire after three minutes.

While the mixture is cooling, mix the starch with the remaining milk so that no lumps remain. Try to do this as quickly as possible so that the mixture does not have time to cool. Pour the milk into the hot cream, immediately pour in the vanilla sugar.

Now again put everything on a small fire, and when the cream boils, cook for two minutes. At this time, the cream will thicken, so constantly stir it well. Remove from heat after two minutes and let cool slightly.

• when preparing buttercream, especially pay attention to the quality of the butter used. The better and fresher it is, the better the cream will taste;
• curd cream has a special secret. If you do not forget about it, then such a cake will be a real gift for relatives. Products must be fresh and uniform;
• you can make the chocolate cream more intense. Grate the chocolate and sprinkle over each cake. Only after that lubricate with cream;
• do not forget about fruits or berries. They will serve not only as a decoration, but also as a natural and healthy flavor additive. They can be added to each of these creams. Even if you constantly cook the same cream. Constantly use different berries and fruits. It will seem original, new and unique every time;
• food coloring can also please you and your loved ones. Add them while cooking and decorate the cake with different colors. For example, if the decorations are in the form of roses, add red food coloring to the cream;

And remember that no matter what cream for biscuit cakes you have prepared, you can always give it interesting taste by adding a few drops of essence to it.

For cream:

1. butter - 250 g
2. milk - 150 g
3. powdered sugar - 200 g
4. vanillin - 1 sachet

This is my second biscuit baking experience and a very successful one. Having read about the incredible difficulties of baking a biscuit, for the first time I took a recipe like “very simple” with the addition of (or soda). He came up, was tall, but I didn’t like it at all. Made from the failed 1st biscuit.

I decided to make a classic biscuit.

And I did it!!! I am sharing this recipe with you.

What we need: 5 eggs, 1 cup sugar and 1 cup flour. A glass for me (and as far as I understand in Slavic cooking) is a classic faceted glass for 250 ml of liquid. I have beautiful glasses with the same volume at home (checked).

3 products for biscuit: eggs, flour, sugar

We begin to beat the eggs with a mixer, gradually adding sugar. The mass will gradually increase. To beat with a mixer is to beat with whisks. I have a powerful mixer and it took 5-7 minutes to beat eggs with sugar. The mass increases gradually and in the end it will be 3-4 times more than the initial volume.

The egg mass for the biscuit should be viscous and white. Some recipes say that you need to beat for 30 minutes. If with your hands, then no less for sure. But if there were no technology, my impulse “and I’ll cook a biscuit cake” would quickly pass. It's very monotonous and long. But even 20 years ago, all these miracle cakes were prepared by hand)))

Now we take the sifted and measured flour (1 cup) and gently mix it into the biscuit mass. Mix with a spatula to mix gently. Since a real biscuit is prepared without soda, the dough rises precisely due to well-beaten eggs.

As experts say: a lot of bubbles form in them.

Preparing the baking dish. First, we take the one that has a split board.

And the second: from parchment paper cut out a circle the size of the bottom of the mold.

We spread the bottom with paper and sprinkle the bottom with flour.

Pour into a baking dish. The flour should mix very well. Therefore, I once again knead well with a spatula already right in the form.

And in order to prevent the formation of a “slide” on the biscuit after baking (uneven top layer, which is then difficult to put into the cake), we cover the form with foil. Apparently, when the biscuit in the center begins to come up strongly, the foil does not allow it to “crawl out” and “sets it down”. This is important because the biscuit is usually cut into cakes, which should be the same.

The foil can be slightly greased with butter, so that if the biscuit rises to the foil, it then easily leaves.

By the time the biscuit is placed in the oven, it should be well heated. Therefore, I turn it on before I start whipping the biscuit mass.

The temperature is 180 degrees. We bake 30 minutes.

Reduce the temperature to 160-170 and bake for another 30 minutes.

NEVER LOOK AT OR OPEN THE OVEN!!!

After 1 hour, turn off the oven and let the cake cool down. You can take it out, or you can let it cool right in the oven.

Remove and transfer to a towel or flat plate.

Biscuit is ready!!!

Cut into slices.

I have with a diameter molds 26 cm, turned out to be 4.5 cm high. The cake will turn out to be large in size. If you want a tall cake, then you need to take the form diameter 21 cm. Then the biscuit will be 6 centimeters high and it will be possible to cut it no longer into 2, but into 3 or 4 cakes.

Cooking cream for biscuit. The cream is very soft and delicious.

I took both of these recipes (biscuit and cream) on different pages of the forum on Anastasia Skripkina's website.

Milk is taken at room temperature. Butter softened (which lay for several hours outside the refrigerator).

If I don’t have powder at home, I make it in a coffee grinder from sugar in seconds. Simple, cheap and natural.

Place all ingredients into a mixing bowl. Beat with a whisk at low speed (do not beat this cream with a blender). This procedure will take you about 5 minutes. Look at the photo below. At some point, it may seem to you that the oil has separated and nothing will work. Everything is fine. Keep whisking.

The cream turns out tender and holds its shape well on the cakes.

To make beauty out of this cream on a biscuit, you need to hold it in the refrigerator for a while. I filled a confectionery syringe with cream and put it right in it for 20 minutes to “cool down”.

Now spread cream on the bottom cake. We put the 2nd one on it. We spread the cream on the top cake. And now some decorations.

Wonderful biscuit cake gentle cream ready.

In reality, clean cooking time is not needed at all. More than waiting for it to bake.

So you can often pamper your household with such a biscuit. A piece of biscuit is a tender cake.

Bon appetit from the site "Tastier at home".

simple cake with cream

Properly prepared cream can make you crazy. delicious any sponge cake and even fix the situation if the cakes were not very successful. Thanks to the variety of impregnations, you can prepare desserts every time with different tastes and aromas. To create a custard, you do not need special culinary skills. The great advantage of the dish is that with it you can cook not only cakes, but also pancakes, eclairs, tubules.

What is custard

This is an impregnation for baking sweet desserts, which is prepared by heat treatment ingredients - brewing. Biscuit custard can be thick and airy, very sweet and slightly sour, chocolate or milky. Any of these options for delicacy has a velvety texture and a stunning aroma, familiar to many from childhood.

How to do

Cream for biscuit cakes is not difficult to prepare, but there are small nuances that you should familiarize yourself with before starting the process:

1. A properly prepared delicacy should be of medium thickness so that it keeps its shape well.
2. To give airiness to the texture of custard impregnation, beat it with a mixer, whisk.
3. If desired, any cream can be given the desired aroma and taste by mixing with vanilla, juice or lemon zest, orange pulp, banana puree, candied fruits or nuts.

Biscuit custard recipe

If you're craving something sweet, make a custard biscuit. Such a delicacy will not take your time, but as a result you can enjoy an amazing taste. homemade dessert. There are many recipes (with photos) for its preparation, and all their complexity lies in the preparation necessary ingredients and follow the sequence of actions. If such difficulties do not scare you, feel free to start baking an amazing custard cake.

Classic recipe

• Time: 18 minutes.
• Servings: 10 persons.
• Calorie content of the dish: 163 kcal / 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: easy.

The sponge cake with custard prepared according to this recipe is a classic. confectionery art. It is easy to make, it has a delicate texture and perfectly soaks the cakes. This air cream for biscuit has a stunning vanilla flavor and can be used for filling other delicacies - tubes, pancakes, buns, cakes.

Ingredients:

• milk (3.2%) - 1 l;
• granulated sugar - 0.3 kg;
• egg - 4 pcs.;
• flour (grade 1) - 0.12 kg;
• butter (butter) - 20 g;
• vanilla sugar - 10 g.

Cooking method:

1. Boil milk, add sugar, stir until all crystals are dissolved.
2. Beat eggs with flour using a whisk or mixer.
3. Pour ½ part of the milk-sugar mixture into the egg mass, stir. Pour into remaining milk.
4. Put on the stove, simmer over low heat until thickened.
5. Add butter, stir until completely dissolved.
6. Transfer the cream to a deep bowl, stir in the vanilla sugar, cover with a film, refrigerate.

• Time: 25 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 74 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

Quick cream for biscuit is prepared from egg whites. The huge advantage of the recipe is the minimum set of ingredients and a long shelf life. An important condition creating protein custard impregnation is to use clean dishes. The slightest presence of moisture, fat on the walls of containers will become an obstacle to obtaining high-quality biscuit cream.

Ingredients:

• proteins (chicken eggs) - 3 pcs.;
• water - 80 ml;
• granulated sugar - 1 tbsp. l.;
• citric acid - a pinch.

Cooking method:

1. Combine water and sugar in a saucepan, bring the mixture to a boil and simmer until thick. Check the readiness of the syrup like this: drop it into a bowl with cold water and, if a soft ball has formed, remove from the stove.
2. Pour in citric acid, stir with a dry wooden spoon.
3. Beat the whites with a mixer until stable peaks are obtained.
4. Combine the protein mass with hot syrup, mix gently.
5. Place the container in a bowl with ice water and continue beating until completely cooled. custard.

From condensed milk

• Time: 1 hour 20 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 328 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

Custard for condensed milk biscuit cake has an amazing milky taste, rich aroma. The advantage of this recipe is that you can choose condensed milk at your discretion - regular or boiled. This will change the color, texture, taste of impregnation for biscuit. If you do not plan to treat children, you can add cognac, brandy or rum.

Ingredients:

• condensed milk - 0.25 kg;
• butter (butter) - 0.3 kg;
• milk - 2 tbsp.;
• flour (wheat), granulated sugar - 4 tbsp. l.

Cooking method:

1. Sift the flour, add it to the milk along with the sugar. Using a blender, grind the mass so that there are no grains left.
2. Put the container with the mixture on the stove, bring to a boil, boil for another 5 minutes, stirring constantly. Cool down.
3. Add oil, beat until smooth. Then add condensed milk in small portions, without ceasing to work with the device. Put in the refrigerator for an hour.

Oil

• Time: 20 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 339 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

Often, for the preparation of biscuits, confectioners use butter custard, which perfectly holds its shape. Egg yolks give the impregnation a more delicate texture, but the syrup makes it sweet and thick. It must be cooked correctly, clearly following the technology below. The readiness of the syrup is checked with a thermometer or the formation of a soft ball, if you drop sugar mixture into a bowl of cold water.

Ingredients:

• butter (butter) - 0.25 kg;
• yolks - 3 pcs.;
• granulated sugar - 0.15 kg;
• water - 6 tbsp. l.;
• vanilla sugar - 1 pack.

Cooking method:

1. Boil the syrup from water with sugar, when the mass reaches a temperature of 120˚С, remove from the stove.
2. Beat the yolks with a mixer, combine them with caramel and continue to work with the appliance until the mass has cooled. Pour in vanilla sugar.
3. Stir in the oil until the cream is smooth.

On milk

• Time: 15 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 157 kcal / 100 g.
• Purpose: dessert.
• Cuisine: French.
• Difficulty: easy.

French or milk cream for a biscuit it is prepared with the addition of egg yolks, therefore it has a rich yellow tint. The oil should be removed from the refrigerator to soften before starting to prepare the treat, preferably a couple of hours beforehand. Milk is also better to hold a little while room temperature or slightly heat it, since it is not recommended to add it cold to the custard impregnation for biscuit.

Ingredients:

• egg yolks - 3 pcs.;
• sugar - 85 g;
• milk - ½ l;
• flour - 45 g;
• butter (butter) - 0.5 tbsp. l.;
• vanillin or vanilla extract.

Cooking method:

1. Rub the yolks with granulated sugar until the mixture acquires a light yellow hue.
2. Pour in milk, add flour, vanillin. Put on slow fire, cook until tender (thickened).
3. Stir in the oil until completely dissolved.

Cream on biscuit cream

• Time: 25-30 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 348 kcal / 100 g.
• Purpose: dessert.
• Cuisine: British.
• Difficulty: easy.

This cream comes from the UK, it has more than liquid consistency compared to other options for custard treats. This is due to the absence of thickeners in the form of flour, starch in the recipe. The cream is called "Anglez", for a layer of cakes, fillings for cakes, tubes and others. confectionery it is rarely used. More often it plays the role of a sweet sauce.

Ingredients:

• heavy cream- 0.5 l;
• egg yolks - 5 pcs.;
• sugar - 0.1 kg;
• vanillin, salt - a pinch each.

Cooking method:

1. Combine vanilla with milk in a saucepan, put on the stove. Heat, stirring constantly, do not bring to a boil.
2. Separately, beat the sugar with the yolks until light color.
3. Strain the cream and reheat. When they begin to boil, remove from the stove, pour in the yolks in a thin stream. Stir thoroughly without ceasing so that there is not a single lump.
4. Put the mass on the fire again, warm it up, not letting it boil, otherwise the yolks will curdle. The readiness of the cream will be indicated by a non-smoking mark on the spoon with which you stir the mixture, if you run your finger over it.

Chocolate

• Time: 25 minutes.
• Servings: 7 persons.
• Calorie content of the dish: 258 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: medium.

This version of custard will not leave anyone indifferent, especially children. Any biscuit with chocolate soak inside will disappear from the table in a matter of minutes, because its taste and aroma are simply amazing. At the same time, the delicacy is prepared very simply, quickly and it does not require many ingredients. Use this chocolate cream can even be used for filling tartlets.

Ingredients:

• egg yolks - 4 pcs.;
• sugar - 90 g;
• cocoa (powder), flour, corn starch- 2 tbsp. l.;
• milk - ½ l;
• butter (butter) - 70 g;
• chocolate - 1 bar;
• salt - a pinch.

Cooking method:

1. Beat the yolks with sugar until the mixture acquires a light yellow hue and an airy consistency.
2. Add the rest of the dry ingredients, mix well.
3. Boil the milk in a separate container, dissolve the chocolate broken into pieces in it.
4. Pour the chocolate-milk mixture into the protein mixture in a thin stream, gently mixing. Don't add chocolate milk all at once, otherwise the proteins may curl.
5. Strain the resulting mixture, put on the stove and cook over low heat until a thick consistency is obtained.
6. Add oil, stir, cool slightly. Whip up the cream.

Curd

• Time: 40 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 283 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

If you want to add pieces of fruit, berries or dried fruits to the layer, then you should cook thick cream for the biscuit cake. For this delicacy, you need to use cottage cheese, which is first ground through a sieve or interrupted with a blender. So you will achieve a homogeneous consistency, get rid of small grains and get a delicate airy texture.

Ingredients:

• cottage cheese - 0.4 kg;
• granulated sugar - 90 g;
• butter (butter) - 60 g;
• cream (fatty) - 0.16 l;
• egg yolks - 2 pcs.;
• flavoring.

Cooking method:

1. Grind the cottage cheese through a sieve twice so that not a single lump remains.
2. Add yolks, sugar, flavoring, beat thoroughly with a blender.
3. Put the oil taken out in advance from the refrigerator to soften.
4. Put the container with the mass on a slow fire, cook until thickened, stirring constantly. Set aside to cool.
5. Whip cream separately until thick. Stir in the curd mixture when it has cooled.

From sour cream

• Time: 1 hour 15 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 284 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

Custard for sour cream biscuit perfectly sets off the sweetness of the cakes, adding spicy sourness to the dessert. It is very important for the preparation of this delicacy to use fermented milk product with a high percentage of fat - preferably not lower than 25%. If you are worried that your sour cream is too liquid and the cake will not hold its shape, put it in cheesecloth, folded in several layers, and leave it over a bowl to remove excess moisture.

Ingredients:

• fat sour cream - 1 kg;
• powdered sugar - 2 tbsp.;
• vanillin.

Cooking method:

1. Beat sour cream with a mixer until thick for 10 minutes.
2. Continuing to work with the device, add powder in parts, and at the end add vanillin.
3. Put the finished impregnation for an hour in the refrigerator.

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