Making a homemade cake is very simple, you just need to bake or buy biscuit cakes. And choose any cream that modern.htgetrid.com/en/ has selected for you. Catch the most delicious recipes!
1. Caramel custard
This light and airy cream is more like a mousse in consistency. Put it between the layers of the cake, then the dessert will turn out to be high and unusually tasty.
You will need: 0.5 liters of fresh milk, 3 egg yolks, 75 g of sugar, 3 tbsp. l. sifted wheat flour, 10 g of instant gelatin, 1 can of boiled condensed milk.
Preparation:
1. Dissolve gelatin in a little hot water. Leave aside to cool.
2. Grind the chicken yolks with sugar and flour with a regular fork, pour in a little milk and mix well.
3. Boil the remaining milk, reduce heat to low. Stirring gradually with a wooden spoon, add a mixture of yolks with flour in a thin stream. Cook until bubbles start to appear. At this point, you must turn off the fire.
4. Pour gelatin into the cream, beat well with a mixer to avoid the formation of lumps. Leave to cool in a cool place.
5. When the cream has completely cooled down, beat it again with a mixer, but at the lowest speed. In the process of whipping, add a couple of spoons of boiled condensed milk.
2. Cream with the addition of semolina
It may sound strange to you, but semolina in cake cream is a very appropriate ingredient.
You will need: 1 glass of fresh cow's milk, 3 eggs, 1 glass of sugar, 3 tbsp. l. semolina, 1 pack of butter, 1 packet of vanilla sugar.
Preparation:
1. Beat eggs into a saucepan with a thick bottom. Using a whisk or fork, beat until light foam.
2. Gradually add sugar, vanilla to the egg mass, continuing to beat. Crystals should completely melt.
3. Pour semolina into a saucepan and pour in milk. Continue whisking until smooth.
4. Put the container on medium heat, bring to a boil. Then remove from the stove and leave to cool under the lid.
5. Put softened butter in the cold cream. Beat with a mixer until fluffy and fluffy.
3. Coffee-chocolate cake cream
This cream is suitable both for the layer of sponge cakes and for creating multi-layered desserts. Lovers of coffee and chocolate will absolutely love it!
You will need: 150 g of delicious milk chocolate without additives, 160 ml of cream with a fat content of 33 percent, 100 ml of fresh milk, 1 tsp. natural coffee beans, 5 g of instant gelatin.
Preparation:
1. Pour gelatin with hot water, stir until the grains are completely dissolved. Leave to cool at room temperature.
2. Pour milk into a saucepan, add coffee beans. Bring to a boil, cover and leave to infuse for 15 minutes. Then strain through a sieve into a ceramic bowl.
3. Add chocolate broken into pieces to the milk, put in the microwave until it is completely melted.
4. Pour gelatin into chocolate milk, stir and let cool until slightly warm.
5. Whip the cooled cream into a froth, adding the milk-chocolate mass in small portions. Put it in the refrigerator for a day. Then beat again with a mixer at high speed into a very fluffy mousse.
4. Milk-oil cream with dried apricots
The set of ingredients for this cream is quite unexpected. But, believe me, the result will surprise and delight you. The main thing is that you take vegetable oil without smell.
You will need: 200 ml of refined sunflower oil, 90 ml of cow's milk, 1 glass of sugar (you can reduce the rate), a handful of finely chopped dried apricots, a few drops of edible apricot flavor.
Preparation:
1. Pour vegetable oil and milk into a liter jar. The ingredients for this cream must be at the same temperature. It is important!
2. Use the hand blender to turn milk and butter into a white thick emulsion.This will take no more than 4 minutes.
3. Continuing to beat, gradually add sugar and flavor. When the crystals are completely dissolved, pour dried apricots into the cream and stir.
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5. Creamy cream with peach puree
Incredibly delicious whipped cream with fruit puree. Suitable for any cake or pastry.
You will need: 1 can of canned peaches, 400 ml heavy whipping cream, 150 g brown sugar, 5-6 tbsp. l. powdered sugar, 2 raw egg yolks and 1 whole egg, 2 tbsp. l. starch (any), 1 tbsp. l. sifted flour.
Preparation:
1. Egg, two yolks and 2 tbsp. l. Beat sugar with a mixer until fluffy. Add starch and flour in portions. Whisk until all the lumps are gone, then pour in the syrup from the peach jar.
2. Puree the peaches with a hand blender. Pour into a saucepan, put on fire and bring to a boil. Introduce the egg mass in a thin stream with constant stirring. Cook until the first signs of boiling appear.
3. Whisk the cream with the remaining sugar until stable peaks. Stir in cooled peach cream. Can be whisked until fluffy.
6. Cream with white chocolate and citrus
Incredibly delicious combination of white chocolate and orange juice. This cream will go well with any cake.
You will need: 1 bar of white chocolate, 4 sweet oranges, 100 g of butter, 1.5-2 cups of sugar, 4 fresh chicken eggs.
Preparation:
1. Beat the eggs into a bowl. Add sugar and rub well with a fork or whisk.
2. Squeeze the juice out of the oranges. Pass through a sieve and pour to a sweet egg mass.
3. Put butter in a saucepan with a thick bottom. Add the chopped chocolate. Melt over low heat.
4. Gradually add beaten eggs with citrus juice to the butter-chocolate mixture. Boil until thick. Don't bring it to a boil! Then wait until it cools completely and you can grease the biscuit cakes, collecting the cake.
7. Almond-coconut cake cream
Sponge cake with this cream turns out to be much tastier than the famous "Rafaello" sweets.
You will need: 300 g of mascarpone cheese, 100 g of almond petals, 100 ml of condensed milk, 150 ml of cream with a fat content of 33 percent, 60 g of coconut, 50 ml of coconut cream, 3 g of gelatin, 15 ml of water.
Preparation:
1. Dissolve gelatin in water. Wait for swelling. Then dissolve in warmed coconut cream.
2. Fold the cream cheese into a hand blender bowl, pour in the cream, add the coconut flakes and coconut cream with gelatin. Purée until smooth. Refrigerate for five hours.
3. Whisk the cooled mass at high speed until the foam is as fluffy as possible. Spreading almond petals over each layer of cream while overlaying the cake.
8. Sour cream with cocoa
Delicious and light cream with chocolate flavor. Not a bad option for those on a diet!
You will need: 0.5 kg of fresh sour cream with a fat content of 20 percent, 1 can of condensed milk, 150 g of raisins or dried apricots, 2 tbsp. l. cocoa powder.
Preparation:
1. Free the can of condensed milk from the label, put it in a saucepan and fill it with water so that the liquid completely covers it. Put on medium heat and cook for 2.5 hours from the moment of boiling. Top up with water as it evaporates, otherwise the can will overheat and explode. Open only after cooling completely.
2. Combine sour cream and boiled condensed milk in a deep bowl. Pour in vanillin and cocoa. Whisk until smooth.
3. Add finely chopped dried apricots or raisins. Stir and use immediately to layer the cakes.
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9. Cream with meringue
The cream turns out to be lush, but stable. Suitable for both greasing cakes, and for decorating cakes or pastries.
You will need: 4 egg whites, 200 g of sugar, 200 g of butter with a high percentage of fat (at least 82 percent), 160 g of almette cheese.
Preparation:
1. Pour fresh egg whites into a saucepan and place in a water bath.Pour in all the sugar, stir with a whisk until the grains dissolve.
2. Remove the container with proteins and sugar from the water bath. Equip yourself with a mixer and, turning on the maximum speed, beat until a meringue state.
3. Add the softened butter to the meringue one teaspoon at a time, without stopping whipping with a mixer. After all the butter is in the protein mass, continue beating for another ten minutes. The meringue will first settle, and then again acquire the structure of an airy cream.
4. Add the cheese, continue beating for another 5-8 minutes. Put the container with the cream in the refrigerator for half an hour and use it as directed.
10. Creamy marmalade
This cream will take no more than 10 minutes to prepare. The result is simply magical: a delicious and moderately sweet full-fledged dessert or an airy and light layer for a sponge cake.
You will need: 250 g of mascarpone cheese, 250 ml of cream with a fat content of at least 20 percent, 150 g of powdered sugar, marmalade to taste.
Preparation:
1. Whip the cream with powdered sugar. Add mascarpone cheese in small portions, without stopping whipping.
2. Cut the marmalade into small cubes. Pour into the cream and stir with a spoon so that the pieces of candy are evenly distributed throughout the mass.
11. Oil cream with cognac
Do not be intimidated by the name of this cream. It has an oily and thick texture, so it can be used to decorate desserts, but there is not so much butter in the cream.
You will need: 0.5 packs of butter, 70 ml of cow's milk, 1 egg yolk, 100 g of icing sugar, 1 tbsp. l. cognac and vanilla on the tip of a knife.
Preparation:
1. Mix milk with raw egg yolk. Whisk the mixture until smooth and strain through cheesecloth to remove anything unnecessary.
2. Put the saucepan on low heat, pour in egg milk, add powdered sugar and vanilla. Stir constantly for two minutes after boiling. Cool it down.
3. Beat soft butter with a mixer until fluffy. Gradually introduce the egg-milk mass and brandy.
12. Curd cream for cake
This recipe requires soft, fatty cottage cheese, without grains.
You will need: 400 g of cottage cheese, 150 g of butter, 100 g of icing sugar, 1 tbsp. l. condensed milk, 1 bag of vanilla sugar and 1 tbsp. l. cognac or brandy.
Preparation:
1. Combine softened butter with powdered sugar and vanilla. Whisk until fluffy. Add alcohol to the cream, work with the mixer for another five minutes.
2. Pour the curd with an immersion blender or grind twice through a sieve. Add to the sweet butter mass.
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13. Melted marshmallow cream
The marshmallow melts perfectly in the microwave, and the resulting mass will become the basis for this amazingly tasty cream.
You will need: 4 marshmallows (two halves glued together in each), 1 pack of butter.
Preparation:
1. Disassemble the marshmallow into halves, put it in a glass container and put it in the microwave oven for 45-50 seconds. Beat the hot mass immediately with a mixer.
2. Continuing to beat, add a piece of well softened butter, half of the total.
3. Place the container with the cream in a bowl of cold water, while whisking, add the remaining butter piece by piece. Five minutes - and the cream is completely ready! If you use pink marshmallows, then the cream will turn out to be colored.
14. Dark chocolate cream
With such a cream, the cake will turn out to be super chocolate and moderately sweet!
You will need: 2 bars of dark chocolate (100 g each), 120 ml of pastry cream and 80 g of powdered sugar.
Preparation:
1. Pour cream into a saucepan, add powdered sugar. Heat over low heat, stirring constantly. But don't bring it to a boil.
2. Gently dip the pieces of chocolate into the hot, sweet liquid. Stir until completely dissolved.
3. Let the cream cool completely and you can start making the cake. It will be even tastier if you make some of the layers in the dessert from custard or sour cream.
15. Cream with a scent of cinnamon
This cream is adored by confectioners, the mass is dense and shiny.Suitable for both layers of cakes and for working with a pastry bag. Roses, leaves, all kinds of patterns are often created from it!
You will need: 250 g butter (82.5 percent fat), 5 egg yolks, 220 g icing sugar, 155 ml fresh milk, cinnamon stick.
Preparation:
1. Pour milk into a saucepan, add sugar and cinnamon. Bring to a boil over low heat. Let the mixture simmer for a couple of minutes. Then remove the cinnamon stick.
2. Rub the egg yolks in a bowl with a fork until smooth. Introduce a thin stream into the milk, stirring constantly.
3. Remove the saucepan from the heat, beat the milk with the yolks with a mixer for about three minutes. Then put it back on low heat. Wait until the cream starts to boil and remove from the stove.
4. Add softened butter to the completely cooled milk mass. Beat with a mixer at maximum speed until fluffy.