The lightest biscuit cream. Sponge cake: recipes, fillings. How to make a fluffy sponge cake

Easy! Whipped cream for a sponge cake 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...

And 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.

Baking cakes for a delicious baked product is only half the battle. The main thing is to soak it and decorate it correctly. And what, if not a cream, best copes with these tasks? Airy, fruity, creamy, sour cream, curd, chocolate, vanilla, cinnamon - there are a lot of options. How to make cream for a sponge cake without much effort and in the shortest possible time? Answering this question is not difficult at all, since the variety of options is simply amazing. Having mastered the basic recipes perfectly, you can easily come up with your own fillings and fantasies with any ingredients.

Sour cream comes to the rescue

An excellent option not only for decoration, but also for impregnation would be cream for a sponge cake made from sour cream. To prepare it you will need the following ingredients:

• two glasses of sour cream 25%–35% fat (those who are on a diet and limit their fat intake can use the 20% option);
• one glass of sugar;
• a pinch of vanillin, cinnamon, vanilla pod.

Transfer the contents of the glasses into a prepared bowl (preferably spacious and high enough) and add sugar. Turn on the mixer and at a fairly high speed, begin to beat this mass until a homogeneous fluffy consistency is formed. As soon as the contents of the bowl begin to thicken, add a little vanilla or cinnamon to taste and continue whisking. You can check the readiness of this wonderful mass using a spoon. Scoop up some sour cream whipped with sugar: if it doesn’t fall or spill out of the spoon, then everything is fine. The cream is ready!

Particularly scrupulous and picky gourmets who prefer delicacies can be advised to add jam, lemon juice, a few spoons of coffee or cocoa to the sour cream (the color will be much darker and richer, not to mention the smell).

By treating the cakes with this substance, you will provide your signature biscuit dish with not only universal impregnation, but also make it incredibly tasty, tender, and soft. You can decorate the top of the cake with chocolate icing, prepared yourself.

Let's brew not like a child

Perhaps the simplest and, according to many, can be achieved even by novice housewives who understand practically nothing about baking, is custard-type cream. The ease of preparation along with its incredible lightness, tenderness and sweetness makes it one of the most popular fillings for cute shortbread baskets, small eclairs and profiteroles, all kinds of pastries and, of course, cakes.

To make custard for sponge cake, prepare the following products:

• two chicken eggs;
• two glasses of cow's milk;
• one glass of sugar (cane sugar can also be used);
• three tablespoons of flour;
• cinnamon or vanilla to taste.

Pour the flour into a separate deep bowl, break the eggs and pour a glass of milk over everything. Mix everything thoroughly until a homogeneous consistency is formed. Pour a second glass of milk into the pan, carefully add sugar and place on low heat. Remembering to stir the contents of the pan, bring everything to a boil, and then add the mixture from the first bowl. Stir several times and continue to do this, turning off the heat: this is necessary for the mass to thicken. Once the required condition is achieved, the cream is ready. Place it in the refrigerator for a while to cool completely. After this, you can safely coat the cakes, creating a delicious sweet dish of incredible size.

Condensed milk, my favorite since childhood

Perhaps everyone in childhood, if not constantly gobbling it up on both cheeks, then at least tried homemade baked nuts with condensed milk or cream based on it inside. Actually, this recipe is intended not only to refresh the memory of the forgotten taste of carefree childhood, but also to become a good help for the housewife. You can prepare a gorgeous and very quick cream for a sponge cake from condensed milk using:

• 200 grams of regular butter;
• two chicken eggs (you only need yolks);
• vanillin;
• 100-150 grams of condensed milk.

Soften the butter thoroughly in advance (but do not melt it), add condensed milk and egg yolks to it. Beat all these products with a mixer until a homogeneous consistency is obtained. Then add vanillin (it can also be cinnamon, coffee or cocoa, a few tablespoons of liqueur). Whisk thoroughly again to obtain a dense but not airy mixture. The impregnation and decoration are ready: now you can spread them on freshly baked cakes and put all this beauty in the refrigerator for a couple of hours. The result will not only not disappoint, but will also pleasantly surprise you!

If you decide to make cream for a sponge cake, you can easily select the recipe based on the contents of the refrigerator. There are a great many variations of delicious, lush or, conversely, liquid creams. These can be both simple and long-known things, and completely new outlandish dishes generated by your imagination. Experiment, add fresh fruits, berries and nuts; use sweet spices and mild alcohol, low-fat ingredients - and then your circle of family and closest friends will definitely praise you for the work you have done, lick their fingers and repeatedly ask for more!

Some novice cooks often ask themselves this question: “What kind of cream would be best to use for this?” And to avoid this question, I decided to write this article, where, based on my past experience, I will say right away: in terms of its consistency, it must be quite stable in order for it to confidently stay inside.

Take, for example: the cream is too liquid, in which case it will flow under the weight of the cakes, especially if they are heavy and thoroughly soaked. Also, the cream for the layer should not be too thick, because it will be dry and not gentle enough.

So, in today’s article we will analyze the recipes for the most delicious creams for sponge cake, which have been personally tested by me and my friends more than once. Of course, the taste qualities of all recipes will be different, but for this I will try to explain as clearly as possible what the end result will be and you can choose the one you like best. I also recommend studying.

If you follow all the recommendations listed, you will get a tender mass that can be supplemented with sour cream or butter. I would like to note that this filling turns out to be very light. And besides, it can be used not only for making cakes, but also for cookies, waffles and pastries.

Ingredients:

• Butter 82.5% - 180 g
• condensed milk - 120 g
• cognac - 1 tsp
• vanillin optional.

Cooking method:

First of all, we prepare all the necessary products, after which we start cooking. Place the softened butter in a deep bowl and beat it with a mixer for 4-5 minutes.

Then add condensed milk, vanilla if desired and one teaspoon of cognac. Then we bring it to a homogeneous state.

Cognac not only imparts a subtle and pleasant aroma, but the taste is simply amazing.

Then we put this wonderful cream in the refrigerator for 10-12 minutes, and then use it for its intended purpose.

How to make cream from sour cream

There are several good ways to prepare sour cream filling for a cake at home. One of them will be presented in this article.

Ingredients:

• Sour cream 20% – 680 g
• sugar - 150 gr
• butter - 125 gr.

Cooking method:

In order for all excess liquid to escape, preferably overnight or for 5-7 hours, hang the sour cream in gauze. We transfer it to a small saucepan and add sugar here (the amount is indicated above).

In the meantime, we need to cut the softened butter and beat it with a mixer or in a food processor.

Now add the cooled sour cream mixture in small portions to the whipped butter and bring until smooth.

This is such a soft and elastic cream.

Chocolate fudge with cream

Recently I suddenly wanted to bake a sponge cake. The fudge had to be prepared from the ingredients that were in the refrigerator - whipping cream and dark chocolate. It was decided to make the filling from these components.

Ingredients:

• Dark chocolate – 400 gr
• cream - 400 gr.

Cooking method:

Pour the cream into a saucepan and place it over medium heat. Stirring constantly, bring to a boil and immediately remove from the stove.

While the cream is still hot, combine it with the prepared chocolate and mix thoroughly until smooth.

After all the chocolate has dissolved, we place this mass in the refrigerator, but not in a set-and-forget-it way, but be sure to take it out every 10-15 minutes and stir it. This procedure took me about 1 hour. Then we take a mixer and bring our mixture to a thickness, where we beat for the first 1-2 minutes at low speed, and then at full power we bring it to a thicker consistency.

This is such a wonderful chocolate cream.

Recipe with mascarpone

This is the recipe I most often use to make this dessert. Because it is suitable not only for sponge cakes and cupcakes, but also for eclairs, which generally turn out amazing!

Ingredients:

• Mascarpone cheese – 300 gr
• sugar - 150 gr
• vanilla – 10 g
• heavy cream - 600 ml.

Cooking method:

1. Place the prepared ingredients listed above in a deep bowl and begin to beat at low speed for 1.5 minutes.

2. Then gradually increase the speed and bring it to a fluffy, smooth and very tasty cream.

3. This is a real lifesaver when your guests are already on the doorstep. You can make cakes with it or put it in bowls and serve with your favorite berries or cookies.

Preparing cream from boiled condensed milk

Ingredients:

• Butter - 400 gr
• boiled condensed milk - 400 g
• regular condensed milk - 400 g
• orange extract - 1 tsp.

Cooking method:

Using a mixer, beat the softened butter in small portions until it turns slightly white.

Now add boiled condensed milk in parts and mix thoroughly.

Next, add regular condensed milk, one teaspoon of orange extract, or a few teaspoons of finely grated orange zest and beat again.

The finished filling is quite stable, suitable for both layering cakes and forming roses.

Video on how to make fruit cream

Banana fudge is incredibly tasty and aromatic. A win-win option that will appeal not only to little sweet lovers, but also to adults.

Bon appetit!!!

Sponge cake with cream is one of the most popular among the people and at the same time quite simple to prepare. The basis of its recipe has remained virtually unchanged over the years, but there are a huge number of options for its preparation. The main difference between them is the use of one or another type of cream. The structure of the cake, its taste, aroma and even appearance depend on the specific version of the cream.

In the articles we talked about how to make sponge cake, in this post we will look at different types of creams for sponge cake.

How to prepare cream for sponge cake?

Let us immediately clarify that cream for sponge cake can have different purposes. Most of them are used for layering between cake layers. But there is also cream for decorating the top of the cake. And there is one subtlety here. Many creams are well suited for creating a layer and for final decoration. Some, due to their consistency, can only be used as a layer. Others will make beautiful figures and ornaments, but the layer of them will not be the most ideal.

Much depends on the consistency of the cream. If it is relatively liquid, it will soak the cakes well, but will hold its shape less well when decorating the top of the cake. A thicker mixture can be used to make excellent decorative elements, but it will not always be able to soak biscuits. In such a situation, it is advisable to use a special impregnation made from sugar syrup. It will make the cakes more juicy.

You can give an example of custard, which makes very tasty sponge cakes. It is ideal for layering cakes, but is not suitable for decoration. But butter or chocolate ones are also good for decorating the top of the cake.

Recipes for creams for sponge cakes

Let's look at several popular recipes for sponge cake cream. You can make your own changes to each recipe, add new ingredients, slightly change their proportions according to your preferences. To prepare an airy, delicate cream (for example, protein cream), you need to use only the freshest products, and the dishes must be perfectly clean. You will get a thicker custard if you use more flour. Let's start describing the recipes with the simplest, sour cream.

Sour cream

This cream recipe is probably the simplest of all. To prepare it you will need only a few of the most affordable products. At the same time, it is ideal for layering cakes, soaks them well and fills them with its delicate taste. To make the biscuit cream the desired consistency, it is advisable to use thicker sour cream, at least 15%, but preferably 20–30%.

Ingredients:

Sour cream – 500 g
Powdered sugar – 90–100 g
Vanillin – 1 pinch

Instead of powdered sugar, you can use regular sugar, but this will slightly increase the cooking time, since it will be advisable to first grind it into powder (or beat the cream much longer so that all the sugar dissolves). Vanillin can be replaced with vanilla sugar (take approximately 5–7 g, one teaspoon).

There is another version of a similar recipe, in which part of the sour cream is replaced with butter. The final product will be thicker and richer.

Preparation:

1. Cool the sour cream.

2. Place sour cream in a bowl or cup.

3. Beat the sour cream with a mixer, gradually adding powdered sugar. Please note that if you use sugar, you need to add it immediately along with sour cream and beat until it is completely dissolved.

4. When all the powder has almost dissolved, add vanillin and continue beating.

5. In a few minutes the cream will be ready. Don't beat it for too long, otherwise it may turn out too thick.

Butter cream

Another fairly simple and very common cake cream. There are also several recipe options here. So, you can replace powdered sugar with sugar, take condensed milk instead of milk (then we won’t need sugar anymore).

Ingredients:

Butter – 250 g
Powdered sugar – 200 g
Milk – 100 g
Vanillin - a pinch

Preparation:

1. Boil the milk in a saucepan and then cool to about room temperature. Pasteurized does not need to be boiled.

2. Add powder, vanillin and pre-softened butter to the cooled milk.

3. Beat the mixture with a mixer for about 4–5 minutes until a homogeneous consistency is obtained.

4. As soon as the whipped mass acquires a homogeneous and airy consistency, the cream is ready.

Sometimes the question arises of how to make the cream according to this recipe tender, homogeneous, thick enough and at the same time airy. There are two secrets here. Firstly, the oil must be of very high quality; the quality of the final product depends on it. And the second nuance is that you need to take all the ingredients at the same temperature. This will help prevent them from separating during the cooking process.

Oil cream

If you are interested in how to prepare biscuit cream with a thicker consistency, then the following recipe will do. It is quite similar to the previous one in composition. The main difference is that its recipe involves the use of eggs. Buttercream is great for decorating a cake.

Ingredients:

Butter – 250 g
Sugar – 200 g
Eggs – 2 pcs.
Milk – 50 g

Preparation:

1. Break 2 eggs into a bowl, add sugar and beat.

2. Add warm milk to the resulting mixture.

3. Heat the mixture in a water bath. Leave to cool.

4. Knead the butter, add the resulting egg-milk mixture to it.

5. Mix thoroughly.

You can add fillers to this cream to taste and get a butter-coffee or chocolate version. You can also use condensed milk instead of some of the butter.

Cream with butter and condensed milk

A very simple recipe. To prepare such a cream (it is also called “Tauride”) we need only two ingredients - butter and condensed milk. Instead of regular condensed milk, you can use boiled milk.

Ingredients:

Butter – 200 g
Condensed milk – 380 g (1 can)

Preparation:

1. Take out the oil in advance so that it warms up a little in the room and softens.

2. Beat the butter with a whisk (mixer) for about a minute until airy.

3. Add condensed milk little by little, continuing to beat. Carefully break up all lumps.

4. After adding all the condensed milk, beat for another 2-3 minutes. The dessert should turn out lush and silky.

If you take less condensed milk (regular or boiled), you can additionally add regular sugar or powdered sugar.

Protein cream

This recipe is ideal for layering cakes and for decorating. This cream has a very stable airy consistency.

Ingredients:

Egg whites – 4 pcs.
Sugar – 250 g
Lemon juice – 10 g

Preparation:

1. Break the eggs, separate the whites, pour them into a deep container.

2. Add lemon juice. Beat vigorously, obtaining stable peaks.

3. Add sugar gradually.

4. Beat until a homogeneous white air mass is obtained.

Chocolate cream

A very tasty cream, but preparing it is not so easy. It can be used as a layer, for decoration, as a filling for custard cakes, and even as a separate dessert.

Ingredients:

Milk – 500 g
Cocoa powder – 50 g
Sugar – 90 g
Starch – 90 g
Butter – 30 g
Salt - a pinch
Vanillin - a pinch

Preparation:

1. Pour 300 g of milk into a large saucepan and set to heat.

2. Add cocoa, sugar, butter, and salt to warm milk. Mix.

3. Bring everything to a boil and cook for a few minutes. Stir thoroughly all the time during cooking. Remove from heat.

4. Mix the remaining milk with starch (if it is absent, you can replace it with flour).

5. While stirring the hot mixture, pour milk and starch into it in a thin stream. The cream should begin to thicken.

6. Place the pan with the mixture on the fire again. Bring to a boil and simmer for 2 minutes.

7. Remove from heat. Pour vanillin into the resulting mass. Let cool.

For this dessert, it is better to use richer milk. Vanillin can be replaced with vanilla sugar, and starch with flour.

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

1. Separate the whites from the yolks and place the first ones in the refrigerator for 30 minutes.
2. Mix flour with baking powder.
3. Beat the yolks until foamy.
4. Beat the whites until stiff peaks form, gradually adding powder.
5. Add the yolks and mix with a spatula.
6. Add flour in portions, kneading the batter.
7. 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

1. Beat the eggs into a fluffy foam, adding sugar. Continue running the mixer for 10 minutes.
2. Add flour, baking powder and vanilla.
3. Pour into a bowl, bake for 1 hour in the “Baking” mode.
4. 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

1. Beat eggs with sugar until thick and fluffy.
2. Add sour cream, baking powder and vanillin.
3. Stir in flour with a spatula.
4. Heat a frying pan with a thick bottom and walls, pour 1/4 of the dough, cover with a lid.
5. Bake 4 layers, so thick pancakes on both sides.
6. 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.

1. 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.
2. Aromatic impregnations are prepared on the basis of classic syrup, supplementing the composition with cognac, rum, and liqueur.
3. Non-alcoholic impregnations can be prepared by supplementing the syrup with citrus zest, espresso or concentrated fruit juices.
4. 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.

1. The most common filling option is fruits and berries. They can be used fresh or frozen.
2. A good filling would be berry confiture with pieces of fruit; this filling is combined with light butter cream.
3. Often, as an additional layer, a jelly layer with chopped fruits or berries is used.
4. 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

1. Beat the cream and sugar until fluffy.
2. Cut the cake in half, soak in syrup.
3. Grease one cake with cream, cover with the second, spread the remaining cream, decorate with berries.
4. 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

1. Break or cut the cake.
2. Mix coffee with liqueur.
3. Whip the cream with powder and add the mascarpone.
4. Each piece of sponge cake is dipped in coffee-liqueur syrup, placed in a mold, generously layered with cream.
5. 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

1. Cut the sponge cake into 3 thin layers.
2. Soak each with syrup.
3. Beat sour cream with sugar, add thickener, mix.
4. Grease the cakes with cream and assemble the cake.
5. 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

1. Cut the biscuit into 2-3 layers.
2. Soak in syrup.
3. Mix condensed milk with nuts, grease the cake.
4. Place the banana slices and cover with the second cake layer.
5. 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

1. Whip cold cream with powder into a thick cream.
2. Cut the biscuit into 3 layers.
3. Soak each cake with cream, lay out plates of fruits and berries.
4. Decorate with cream and remaining fruit, sprinkle with nuts.
5. 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

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