How to bake a coffee cake

Cake cream

. Cake cream is a thick, creamy whipped mass used for decorating cakes and pastries, as well as for soaking cake layers. Such creams boast different consistencies and very original shades of taste. They differ in the list of ingredients and method of preparation.

One of the lightest and most delicate is butter cream - it is an ideal filler for various cakes. And as a layer, such cream is suitable exclusively for biscuits. Good for filling cakes, pastry tubes and baskets and custard obtained by brewing some ingredients. Protein cream, which is whites whipped with sugar, will be an excellent filling for any sweet pastries; in addition, such a cream has proven itself well in creating various decorative elements. But it is not suitable for layering cakes - its too fluffy and airy texture prevents this.

But the most popular cake cream is butter cream. It holds its shape perfectly and does not spread at all, which allows it to be used to decorate all kinds of confectionery products - as a rule, all the flowers and other figures that appear on them are made of butter cream. This cream is prepared on the basis of unsalted butter, and it is important to ensure that it does not have any foreign tastes or suspicious odors.

There are a huge number of recipes for making creams. A good cream should always be quite thick, smooth and sweet. And to ensure that it turns out just like that, it doesn’t hurt to know some culinary tricks.

When preparing creams for cakes, it is quite acceptable to replace sugar with powdered sugar - it is added to creams to give them a more refined taste. But if the recipe calls for powdered sugar, then you should not replace it with sugar.

The ideal oil for making creams is natural butter, the fat content of which is at least 72%. Since the butter is almost always whipped, it must be taken out of the refrigerator in advance and allowed to soften a little naturally by lying at room temperature. It is unacceptable to heat it up, let alone melt it before whipping!

If the cream is prepared on the basis of cream, then its fat content should be no lower than 33% - if it is lower, then the cream simply will not whip into a fluffy foam. And the cocoa powder used to prepare the cream should always be sugar-free; in addition, it is recommended to sift it to obtain the best result.

A fragrant and incredibly delicious coffee cake will delight the taste buds of coffee lovers and win the hearts of even those who are not particularly inclined to have a passion for sweet desserts. The amazing balance and harmonious combination of the components included in the delicacy will not leave anyone indifferent.

Coffee cake - recipe

Those who decide to prepare dessert with their own hands need not only to select the desired recipe and become familiar with the technology for its execution. Knowing the intricacies and secrets of creating delicacies will help you get the best results without compromise.

To make the coffee cake cake fluffy, tender and soft at the same time, sift the flour and beat the eggs until thick foam.
Coffee filler can be added to the dough for the cakes, to the liquid for their impregnation or to the cream.
Coffee cake is decorated with any cream of your choice: sour cream, butter, butter or protein.

Sponge coffee cake

The characteristic taste of the dessert prepared according to the following recipe will be given by coffee impregnation for the sponge cake and cream decorated with the addition of espresso. The product can be decorated laconically, sprinkled with crumbs from the cut top of the cake, or you can decorate it more elegantly, calling on your imagination to help.

Ingredients:

flour – 70 g;
starch – 70 g;
sugar – 450 g;
eggs – 5 pcs.;
proteins – 2 pcs.;
water – 270 ml;
espresso – 50 g;
butter – 200 g.

Preparation

Beat the eggs, adding 125 g of sugar.
Bake the biscuit in the mold for 30 minutes at 180 degrees, cool and cut in half.
Mix 200 g of water, 125 g of sugar and 25 g of espresso, heat to a boil, cool, and soak in the cake mixture.
Mix the rest of the water, sugar and cook to a temperature of 118 degrees.
Pour syrup into whipped egg whites, add butter and espresso.
Cover the cakes with cream and decorate.

Chocolate coffee cake

Sweet tooths and fans of chocolate baking will especially appreciate the following recipe. The dough for the cakes and cream are prepared with the addition of cocoa and natural freshly ground coffee beans, and syrup based on instant coffee is brewed for impregnation. The resulting chocolate coffee cake is incredibly delicious.

Ingredients:

flour - 3 cups;
cocoa – 200 g;
sugar – 500 g;
eggs – 5 pcs.;
ground coffee – 2 tbsp. spoons;
instant coffee – 2 teaspoons;
kefir – 500 ml;
soda – 3 teaspoons;
butter – 200 g;
condensed milk – 2 cans;
sour cream – 200 g;
vegetable oil – 7 tbsp. spoons

Preparation

Combine flour, 100 g cocoa, 1.5 cups sugar.
Beat eggs with a glass of sugar.
Combine kefir with soda, pour in the egg mixture and oil.
Combine the dry and wet base, bake the cake on a baking sheet, cut it into 4 parts, soak in coffee (1 cup).
Next, prepare coffee-chocolate cream for the cake by mixing whipped sour cream with condensed milk, cocoa and ground coffee.
Mix butter into the cream and coat the cakes with it, placing them on top of each other.

Coffee mousse cake

A simple coffee cake, decorated with savoiardi and a jelly layer, is prepared simply, but turns out incredibly tasty and original. The product can be decorated at your discretion, covered with glaze, such as jelly, or served as is after hardening in the mold, turning the contents over onto a plate and freeing them from the film.

Ingredients:

milk – 75 ml;
chocolate drops – 100 g;
sugar – 150 g;
yolks – 2 pcs.;
instant coffee – 2 tbsp. spoons;
cream (33%) – 300 ml;
liqueur – 50 ml;
vanilla sugar – 20 g;
gelatin – 15 g;
savoiardi – 14-16 pcs.

Preparation

Coffee is dissolved in hot milk.
Soak gelatin according to the recipe.
Grind the yolks with regular and vanilla sugar, add liqueur, coffee with milk, heat, stir in gelatin, and cool.
Whip the cream, add the coffee mixture and drops.
Place a layer of savoiardi in a mold lined with film, spread coffee mousse for the cake on top, complete the composition with cookie sticks, and allow to harden.

Cake “Log” with coffee flavor – recipe

The coffee-flavored “Log” cake is a lazy dessert and can be prepared in a matter of minutes without any hassle. To implement the idea, you can purchase ready-made puff sticks or, as in the sweet option proposed below, prepare them yourself from ready-made puff pastry without yeast.

Ingredients:

puff pastry – 450 g;
butter – 400 g;
condensed milk – 400 g;
ground coffee – 2 teaspoons.

Preparation

The puff pastry is cut into strips and baked for 15 minutes at 200 degrees.
Prepare coffee cream for the cake by mixing butter, condensed milk and coffee.
Place sticks and cream in layers on a piece of film, make a roll, and place it in the cold for 12 hours.

Coffee orange cake

Coffee will amaze with its successful taste contrast and stunning aroma. Chocolate cakes with a bright citrus note are in perfect harmony with the most delicate mascarpone-based cream and coffee taste. For decoration, orange slices are caramelized with sugar and placed on the cake.

Ingredients:

chocolate – 300 g;
butter – 200 g;
eggs – 4 pcs.;
sugar – 200 g;
flour – 125 g;
zest – 1 tbsp. spoon;
orange juice – 2 tbsp. spoons;
mascarpone – 400 g;
espresso – 200 ml.

Preparation

Beat eggs with 150 g of sugar, add melted chocolate and butter, orange juice and zest, and place in a mold.
Bake the cakes for 30 minutes at 180 degrees.
Brew espresso, sweeten, stir in mascarpone.
Decorate the coffee cake by coating the cake layers with cream.

Mocha coffee cake recipe

Coffee cake "Mocha" will suitably decorate any dessert menu or, if elegantly decorated, will be an excellent end to any celebration. From the specified amount of products you will get two cakes with a diameter of 22 cm, which can be baked separately or in a common layer, which is cut after complete cooling.

Ingredients:

coffee – 2 tbsp. spoons;
vegetable oil – 100 ml;
cocoa – 1.5 cups;
sugar – 400 g;
confectioner's sugar - 4.5 cups;
flour – 320 g;
kefir – 250 ml;
milk – 80 ml;
baking powder – 10 g;
soda – 2 teaspoons;
eggs – 2 pcs.;
butter – 200 g;
boiling water – 400 ml;
vanilla.

Preparation

Mix flour, 2/3 cup cocoa, sugar, vegetable oil, kefir, eggs, soda.
Pour in a glass of coffee and shake.
Bake two cake layers at 180 degrees.
Beat butter with vanilla, confectioner's sugar and milk.
Stir in cocoa and coffee until desired thickness is achieved.
Assemble a delicious coffee cake, coating the cakes with cream.

Cake "Bird's milk" with coffee soufflé

You can make a coffee cake using ready-made sponge cakes, or bake the base according to one of the available and tested recipes. The flavor palette of the dessert in this case is determined by the delicate curd cream, which goes perfectly with the airy jelly mousse with coffee filling.

Ingredients:

biscuit – 2 pcs.;
cottage cheese – 400 g;
butter – 200 g;
sugar – 300 g;
eggs – 2 pcs.;
vanillin - a pinch;
water – 100 ml;
gelatin – 2 teaspoons;
condensed milk – 100 g;
coffee – 2 teaspoons;
coffee liqueur – 2 tbsp. spoons.

Preparation

Mix cottage cheese, yolks, 100 g of sugar, vanillin and butter, puree with a blender and heat in a water bath until thickened.
Beat the butter with condensed milk, soak and dissolve the gelatin, adding coffee.
Boil syrup from sugar and water, pour it into the whipped whites.
Mix all the ingredients for the soufflé.
The biscuit is coated with curd cream, the soufflé is distributed on top, and allowed to harden.

Coffee and nut cake - recipe

Any gourmet will appreciate coffee, which can be replaced with roasted hazelnuts, peanuts or cashews if desired. The process of preparing the delicacy is elementary, and the result exceeds all expectations. An hour spent will provide a delicious dessert for tea for eight.

Ingredients:

eggs – 4 pcs.;
flour and sugar - 240 g each;
butter – 500 g;
nuts – 150 g;
coffee – 200 ml;
powdered sugar – 200 g.

Preparation

Beat eggs with sugar, add 120 ml of coffee, 200 g of butter, beat again.
Stir nuts into the dough and bake two cakes at 170 degrees for 30 minutes.
Beat butter with powder and coffee, coat the cakes with cream.

Quick coffee cake

When there is absolutely no time to implement intricate recipes, you can create a coffee shop, which will please you with the result no less than usual. To prepare the delicacy, you will need any shortbread cookies, freshly prepared cooled coffee to soak it in, and ingredients for the cream.

Cream for a sponge cake is a completely elementary question at first glance: well, just think, it’s a big problem just to grease the cakes baked the day before. Take jam or sour cream - and go ahead, everything will work out. That’s right, but what will you answer if they tell you that there can be dozens or even hundreds of options for cream for a sponge cake? And among them you need to find the one that best suits your taste preferences?

Coffee cream

Coffee cream is an incredibly tasty and aromatic dessert that will appeal to true gourmets and true sweet tooths. It has a delicate airy structure, and original coffee notes delight with their long aftertaste. We offer you several recipes for making coffee cream so that you will appreciate this delicacy.

Creamy coffee cream

Ingredients:

strong brewed coffee - 1 tbsp.;
granulated sugar - 3 tbsp. spoons;
egg yolks – 2 pcs.;
wheat flour – 2 tbsp. spoons;
cream 20% - 0.5 tbsp.;
butter – 50 g.

Preparation

Lightly brown a spoonful of sugar in a frying pan, pour in a little hot water and simmer the syrup over low heat. Beat the egg yolks with the remaining sugar, add a little flour and stir in cold cream. Then combine with coffee and heat the mixture until thickened. At the very end, add butter, beat with a mixer and cool the finished custard coffee cream.

Butter-coffee cream

Ingredients:

granulated sugar - 1 tbsp.;
ground coffee – 1 tbsp. spoon;
cow's milk – 0.5 tbsp.;
egg – 1 pc.;
butter – 250 g;
boiled water – 0.5 tbsp.

Preparation

Pour boiling water over the coffee, close the lid and set aside to steep for 20 minutes. Then carefully strain the drink through a sieve or cheesecloth, dilute with hot milk and add sugar to taste. Mix everything thoroughly, bring to a boil and remove from heat. At the same time, grind the egg separately with a fork and combine with the coffee solution, boil until thick, cool to the temperature of fresh milk and introduce this mass in small portions into the softened butter, continuously whisking everything until fluffy. We use the finished coffee cream to coat the cake or simply serve it as a treat with cookies or a loaf.

Chocolate coffee cream

Ingredients:

egg yolk – 2 pcs.;
granulated sugar - 3 tbsp. spoons;
cow's milk or boiling water – 100 ml;
instant ground coffee – 1 tbsp. spoon;
heavy cream – 1 tbsp.;
dry gelatin – 1 tbsp. spoon;
boiled cold water – 9 tbsp. spoons

Preparation

Pour cold boiled water into a deep cup, pour in the required amount of gelatin, stir quickly and leave for 10 minutes. Then dissolve it in a water bath, remove from heat and set aside, cooling until completely cool.

Brew strong coffee into a cup. Fill the chicken yolks with sugar and beat vigorously with a fork until a fluffy whitish mass is obtained. Next, gradually pour in the cooled coffee. Separately, beat the cream with 2 teaspoons of sugar with a mixer until a light foam forms and pour it into the whipped yolks and coffee. Add the dissolved gelatin in a thin stream and carefully mix all the ingredients. Now carefully pour the coffee cream into the molds, put them in the refrigerator to harden, and then serve the delicacy on the table.

Coffee cream

Ingredients:

heavy cream – 2 tbsp;
chicken egg – 3 pcs.;
granulated sugar – 0.5 tbsp;
espresso coffee – 0.25 tbsp.;
chocolate chips - to taste.

Preparation

We light the oven in advance and leave it to warm up to 160 degrees. Now brew espresso coffee, pour in a spoonful of thick cream, stir and set aside for now. In a medium bowl, mix eggs with granulated sugar. Heat the cream over medium heat, do not bring it to a boil and slowly pour it into the egg mixture, and then dilute the espresso coffee. Pour the cream into small molds and bake for about 40 minutes. Then cool to room temperature, decorate with chocolate chips and serve the delicacy.

Custard for sponge cake

The most common, most affordable, simplest and lightest custard, which is great for layering sponge cakes.
Do not boil it into a thick mass - to be tasty, this cream should be slightly liquid. Ingredients:

500 ml milk;
1 egg;
2 tbsp. l. flour;
1 cup of sugar;
vanilla essence;
30 g butter.

Mix sugar and flour, add egg, grind into a homogeneous mass. Pour in the milk, stir, put on the stove and simmer over low heat with constant stirring until it puffs slightly. Add butter and vanilla essence to the hot cream. The cream can be used after cooling.

Advice:

To enhance the taste of budget custard, replace milk with low-fat cream, and instead of vanilla essence, use natural vanilla.

Recipe 1

Ingredients:

10 grams of instant coffee (or 1/2 cup of fresh coffee),
50 grams flour or cornstarch,
500 ml milk,
4 yolks,
150 grams of sugar.

Preparation:

Pour a glass of milk into a saucepan, add instant coffee, stir until it dissolves well, and set aside. Whisk the egg yolks and sugar until foamy. Slowly pour in 1/3 of the warm milk and coffee and add flour a little at a time, stirring constantly with a mixer.

Put the remaining milk and coffee on the fire, add the mixture of milk with eggs and sugar and whisk. Gradually add a second cup of cold milk, stirring constantly to avoid lumps, until the cream thickens.

Pour the cream into a container, cover with film and use as soon as it has cooled completely.

Sour cream for sponge cake

Sour cream for sponge cakes is one of the absolute favorites. Its subtle sourness goes well with the sweetness of the dough, making its taste more interesting and richer. The preparation is not difficult, however, one important condition must be met: the sour cream must be of good quality and high fat content. Preferably, of course, farm or homemade. Alas, a store-bought sour cream product of unclear etymology will not allow you to please your family with a delicious sponge cake with sour cream.

Ingredients:

450 g sour cream with a fat content of at least 25%;
150 g powdered sugar;
1/4 tsp. vanillin.

Place sour cream in a convenient bowl. Turn on the mixer and gradually add powdered sugar. Beat until the cream increases in volume and a stable pattern appears on the surface. At the very end, add vanillin (or pour in half a teaspoon of vanilla extract).

Advice:

If the sour cream seems runny and not fatty enough, try weighing it out - lay it out in several layers of cotton cloth and hang it over the sink for a couple of hours. The whey will go away, the sour cream will whip up better and easier.

Whipped cream

Lush, light, airy, weightless - all this is about whipped cream.
Fatty, however, cannot be taken away from this, but who said that a cake must be low-calorie? That's why it's a cake! Ingredients:

500 ml cream with a fat content of at least 33%;
70 g powdered sugar;
5 g vanilla sugar.

Place the cream in a bowl and turn on the mixer. Start beating at low speed, gradually increasing the speed and adding powdered sugar. When the mass has significantly increased in volume and holds its shape well, add vanilla sugar. The cream is ready.

Advice:

If you are unlucky and the cream you bought is not high in fat and does not want to whip, close your eyes to the absolute healthiness of homemade food and add whipping powder to the cream - this is a neutral-tasting thickener, which usually contains modified starch .

Coffee Zabaione Cake

The mass should be pleasantly warming, but not burn your finger. Remove the warm egg mixture from the water bath and begin beating the mixer at medium speed.

Oh those cakes with cheesecakes inside! Thanks to culinary blogger Victoria Melnik, everyone's heads were turned!

It is better to place a towel under the bowl to prevent it from slipping. I beat until this state was achieved at medium speed. Continue beating the egg mixture at high mixer speed. The volume has increased 3 times.

The resulting mass should hold its shape slightly after dripping from the spoon. We begin to gradually and carefully introduce flour and melted butter. You need to start and end with flour.

You need to mix with a spoon and spatula, not with a mixer, using bottom-up movements. This is the mixture we got at the end of mixing. For me it sank by about a third.

Pour the finished dough into the mold and bake at 0. It worked for me And I also kept the biscuit for 5 minutes in the slightly open oven. Cool the finished biscuit on a wire rack in the mold. I took it out, trimming the edges, already slightly cooled. It cooled completely on the wire rack.

The biscuit is elastic, but very tender, the edges crumble easily, so you need to transfer it carefully. The height of the sponge cake was 5 cm. Three cake layers can easily be made from it. But I had an order from my son for the cakes to be very thick, so I cut the sponge cake after it had cooled completely, about an hour later, into 2 parts.

Let's brew strong coffee with sugar. It took me 3 hours per ml of water. Boil the coffee until thick, remove from heat, leave for 10 minutes.

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Then strain through a sieve. Let's prepare coffee jelly. Soak the gelatin in water for a minute. Melt the gelatin over very low heat, without bringing to a boil. Pour ml hot coffee into the melted gelatin and mix until completely dissolved. Preparing Coffee Zabaglione cream.

The process is very similar to the preparation of Bavarois, only instead of milk, wine is taken and coffee is added to gelatin. In a deep bowl, mix the yolks with sugar. Beat with a mixer at medium speed until a thick white mass is obtained. Place the bowl with the egg mixture in a water bath so that it does not touch the water. The water should barely boil.

Start whipping the cream at medium speed and pour in the liqueur in a thin stream. We continue to beat. For authenticity of the recipe, you can take fortified sweet Marsala wine if you have it.

I have a special saucepan with a double bottom, into which water is poured, and I whip the cream in it. After 5 minutes, switch to high speed mixer and beat for about another minute, the time depends on the number of yolks.

The mass should increase in volume by about .5 times, thicken and compact, so that the mixer will leave a clear mark on the surface. In principle, the Zabaglione cream is already ready, you can pour it into bowls and serve.

But since we need cream for the cake, we can’t do without gelatin. Without removing from the bath, add the coffee gelled mass into the finished Zabaglione cream; it should be warm. Whisk until smooth. Remove the cream from the water bath; it needs to cool to room temperature.

I don’t always respond to comments left under photos because I don’t look at all the photos with comments left every day. Like 0. Birthday cake! Classic cheesecake with fresh berries!

Yogurt cream for sponge cake

Easy! No, the lightest! And absolutely useful. It’s easy to make and tastes weightless and very summery. This cream goes well with fresh fruits and berries, which, in turn, are a great addition to any sponge cake.

Ingredients:

500 ml full-fat yogurt (at least 9%);
150 ml heavy cream (at least 33%);
20 g gelatin;
70 ml water;
100 g powdered sugar.

Fill the gelatin with water at room temperature, leave until it swells, then dissolve until smooth over low heat and remove from the stove. At the same time, whip the chilled cream to a stable fluffy mass. Separately, whisk yogurt with powdered sugar.

Add gelatin into the yogurt in a thin stream while using a mixer. After mixing, remove the mixer. Using a spatula, carefully add the cream into the yogurt and combine using the folding method. We hide the cream in the refrigerator for 5-7 minutes, after which you can sandwich the sponge cake.

Advice

: when choosing yogurt, give preference to a product without additives that is not drinkable - this way the taste of the cream will be more “clean”, and the mass itself will be more stable and more pleasant in consistency.

Chocolate Coffee Cake

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Rating: 4.0; Votes: 1 Wonderful chocolate coffee cake. For the sponge cake: (24 cm mold) 150 g flour 170 g sugar 6 egg whites 4 egg yolks 90 g vegetable oil 45 g cocoa powder 125 ml water 1 tbsp. a spoonful of instant coffee 7 g baking powder for dough with a pinch of salt and soda For the cream: 4 egg yolks 500 ml milk 120 g sugar 50 g flour 250 ml whipping cream (35% fat) 50 g butter 30 g powdered sugar 10 g gelatin 70 ml of strong coffee 30 g of chocolate For decoration: 50 g of chocolate cookies, straws Cake weight - 1.9 kg For the batter and a 24 cm in diameter springform pan: 150 g of all-purpose flour 170 g of sugar 6 egg whites 4 egg yolks 90 g of vegetable oil 45 g of cocoa powder 125 ml of water 1 tbsp of instant coffee 7 g of baking powder a pinch of salt and baking soda For the cream: 4 egg yolks 500 ml of milk 120 g of sugar 50 g of flour 250 ml of heavy whipping cream 50 g of butter 30 g of icing sugar 10 g of gelatin 70 ml of strong coffee 30 g of chocolate For decoration: 50 g of chocolate cookies and candies The cake is 1. 9 kg More cakes on the channel — Date: 2019-06-19

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Curd and yoghurt cream

Light but solid, with a pronounced sour-milk note, pleasant and refreshing.
The cream hardens well, but remains quite airy. Ingredients:

400 g drinking yoghurt;
500 g of fatty soft cottage cheese;
25 g gelatin;
100 ml water;
100 g powdered sugar.

Grind the cottage cheese with a blender or pass it through a meat grinder several times, then mix with yogurt - you should get an absolutely homogeneous, glossy mass. Add powdered sugar.

Separately, pour gelatin with water at room temperature, leave for 5-10 minutes until it swells, then heat over low heat until the mass becomes completely homogeneous, then pour it in a thin stream into the curd-yogurt mixture while constantly stirring with a mixer. Place in the refrigerator for 5-7 minutes – the cream is ready.

Advice

: when choosing cottage cheese, try to find a high-quality village or farm product - soft, without grains. This kind of cottage cheese will best fit into the cream, will be smooth and combine perfectly with the other ingredients. If the yogurt you bought already contains sugar, reduce the amount of powdered sugar according to your taste.

Curd cream for sponge cake

Very bright, characteristic cream. You won’t confuse it with anything and won’t exchange it for anything if you try it at least once.

Ingredients:

340 g soft fat cottage cheese;
115 g softened butter;
100 g powdered sugar;
vanilla or almond essence to taste.

Place cold, very well-chilled cottage cheese in a bowl, add powdered sugar and butter, add flavoring and beat until a fluffy, smooth mass is obtained. Curd cream can be stored well in the refrigerator for several days without losing its properties.

Advice:

try using curd cheese (like Almette) instead of cottage cheese - the cream will acquire very interesting flavor shades and will be more refined and elegant.

Curd and fruit cream

Delicious, light, rich. This cream successfully combines the sourness provided by sour cream, the creamy flavor of cottage cheese and a bright fruity note.

Ingredients:

200 g soft cottage cheese;
300 g fat sour cream;
100 g powdered sugar;
200 g of fruits or berries (strawberries, blueberries, peach, banana).

Beat the sour cream and powdered sugar into a fluffy mass, add the cottage cheese and continue beating until the cream becomes smooth and slightly shiny. Turn off the mixer and carefully mix the cream with finely chopped fruits or berries.

Advice

: the success of this recipe depends on the quality of the sour cream; most store-bought products will not give the desired fluffy texture, so it is recommended to use rustic fat sour cream.

Butter cream for sponge cake

Not cream, but delight! Very stylish and sophisticated. By the way, this cream holds its shape perfectly - you can use it not only to layer biscuits, but also to decorate cakes.

Ingredients:

400 g of cream cheese (for example, from “Violette”, “Almette”, “Hochland”);
100 g whipping cream (fat content not less than 33%);
50 g powdered sugar.

Place well-chilled cream and cheese in a convenient bowl (ideally also chilled), add powdered sugar and turn on the mixer. The first minute - at low speeds, then increase the speed and beat until a fluffy matte mass is obtained (about 4-5 minutes).

Advice:

To make the cream whip, use only proven, high-quality cream that has never let you down, this is the guarantee that everything will work out. Leave the experimentation for other recipes.

Protein cream for sponge cake

Protein cream has many advantages. Firstly, this is one of the most budget-friendly ways to decorate a cake. Secondly, it is absolutely stable and easily holds the shape you need. Thirdly, it is quite easy to prepare. It is also worth mentioning that this is a delicious and attractive option for sponge cake cream. Overall, it’s worth mastering!

Ingredients:

3 squirrels;
100 ml water;
200 g sugar;
1/4 tsp. salt.

Pour sugar into a convenient saucepan and measure out the required amount of water. Place on the stove, bring to a boil and cook until it becomes a “soft ball” (the temperature of the syrup should be between 116-120 degrees).

At the same time, begin to beat the egg whites with a pinch of salt. Ideally, the whites should be beaten exactly by the time the syrup is cooked. Provided that both masses are ready, we begin to pour the syrup into the whites in a thin stream, without turning off the mixer. We work with a mixer until the mass becomes dense, glossy, elastic and cools down. The cream is ready.

Advice

: To ensure that the cream is prepared correctly, take only fresh eggs and check their expiration date. When boiling the syrup, make sure that grains of sugar do not remain on the walls of the pan - this risks crystallization of the entire syrup.

Sponge cake with coffee cream - how to make? Recipe?

How to make sponge cake with coffee cream? What are the recipes ?
To prepare the cake we will need:

Butter-200 gr.;

Instant coffee - 2 teaspoons.

Let's start preparing the dough: Separate the yolks from the whites (put the whites in the refrigerator). Beat the yolks and half a glass of sugar. Take out the whites and beat with the remaining sugar until fluffy. Put the whipped yolks into the whipped whites and mix gently. Mix the flour with soda and gradually pour into the white-yolk mixture and mix everything.

Take a baking dish, grease it with oil, lay out our dough, put the pan in an oven preheated to 180 degrees and bake for about 20-30 minutes.

While the sponge cake is baking, prepare the cream: Mix the yolks, sugar, coffee, pour in the milk, mix everything and put in a water bath and cook until thickened (stirring constantly). When the mass thickens, remove from the heat, let cool slightly, add gradually softened butter while constantly beat with a whisk. All the cream is ready.

Let's return to our sponge cake. We cut the finished sponge cake lengthwise into 2-3 parts, grease each part with cream, grease the sides with cream and grease the top. You can decorate the cake with anything you want at your discretion. Our entire cake is ready. Bon Appetit to everyone.

To prepare a sponge cake with coffee cream , you need products :

3/4 cup granulated sugar,

one tbsp. spoon of starch,

vanillin on the tip of a knife,

400 g condensed milk,

230 g butter.

2 teaspoons coffee (coffee),

Chopped nuts, coffee beans and whipped cream for decoration.

First, sift the flour and add the starch.

Beat the eggs with a mixer into white foam for 4 minutes, add granulated sugar to them. Continuing to beat the eggs, add vanilla to them and beat for another 4 minutes. then gradually add flour and mix gently.

Take a baking dish, grease it with oil and lay out the dough, level it and put it in the oven, preheated to 180 degrees. Bake for 40 minutes. Check the readiness of the cake with a wooden toothpick. Then let it cool and remove from the mold.

Cut off the sides of the finished cake. Next, cut it into three cakes of equal thickness.

Now let's do the impregnation. Mix 1/2 cup water with 3/4 cup granulated sugar and bring to a boil. When we start assembling the cake, we apply this impregnation with a brush to the 2 lower cake layers.

Make the cream: beat the butter until fluffy and add condensed milk to it. Dissolve coffee in a small amount of water and add to the cream, then whisk everything together again. Set aside a small amount of the resulting cream to decorate the cake.

Distribute the rest of the cream evenly over 2 layers and sides of the cake. Sprinkle the sides of the cake with chopped nuts. Decorate the top with the reserved cream, whipped cream and coffee beans. Sponge cake with coffee cream is ready. Bon appetit.

Chocolate cream for sponge cake

The joy of any shopaholic is chocolate cream. Light and airy, with a pleasant texture, it has a characteristic chocolate accent. An excellent option for those who like pleasure with a bitter aftertaste.

Ingredients:

500 ml milk;
60 g cocoa;
100 g sugar;
2 tbsp. l. starch;
3 yolks;
200 g butter.

Mix cocoa, starch, sugar, grind with yolks. Pour boiled milk, cooled to 40 degrees, in small portions, mix thoroughly. Place the pan on the stove and cook the cream over low heat until it thickens. Make sure that the cream does not burn.

After cooling completely, add softened butter and beat the cream into a fluffy mass.

Advice

: if desired, the cream prepared according to this recipe can be served as a separate dessert - placing it in bowls and decorating with fruit.

Recipe 3

Ingredients:

1 cup of coffee,
50g flour or cornstarch,
500 ml milk,
4 yolks,
150 grams of sugar,
50 g dark chocolate,
1 bottle of vanilla scent.

Preparation:

Turn off the heat and add the chocolate cut into small pieces and vanilla flavor, whisk by hand until the chocolate melts.

Pour the cream into a container, cover with film and use as soon as it has cooled completely.

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Caramel cream

A rich version with a characteristic caramel flavor. Very aromatic, rich, bright. An excellent option for layering holiday cakes.

Ingredients:

200 g sugar;
300 g cream with a fat content of at least 25%;
200 g butter.

Pour the sugar into a frying pan, spread it in an even layer and place it on the stove over low heat. As soon as it has completely melted (watch carefully - it should not burn, you want the mass to become golden, but not dark), carefully pour in the heated cream. Stir and cook over low heat until thickened. Remove from heat, leave to cool completely, and then beat with softened butter.

Advice

: You should add a spoonful of almond essence to the caramel cream - it harmonizes perfectly with the creamy taste.

Banana cream for sponge cake

Fragrant, rich, creamy, fruity. In general, an excellent cream for real sweet tooths.

Ingredients:

200 g ripe bananas;
200 g condensed milk;
200 g butter.

Beat the softened butter until fluffy, add condensed milk. When the cream becomes smooth, add banana puree and mix. The cream is ready.

Advice

: do not puree bananas with a blender - the mass will be liquid, it is better to do this with a fork or a regular strainer.

Coffee biscuit in a slow cooker

Ingredients

Eggs – 5 pcs.
Sugar – 200 g
Flour – 200 g
Butter – 100 g
Instant coffee – 5 g
Fresh berries
Mint – 2-3 leaves
Soda
Salt

How to cook

Step 1

The butter must first be melted and cooled. It is better to do this in a water bath - this way the oil will separate less.

Step 2

Beat the eggs together with granulated sugar in a mixer until thick foam forms. Add melted butter, coffee powder and a pinch of baking soda to this airy mass. Stir gently.

Step 3

Pour flour into the liquid mixture and mix thoroughly. It is very important to give the biscuit mass a homogeneous state. For pastry dough, this point is more important than for pie dough. This is explained by the fact that the dough for pies or buns is initially quite homogeneous, since it consists of 95-98% flour and water. The other components of the recipe (butter, milk, eggs, granulated sugar) total only 2-5% and therefore seem to “sink” into the dough without disturbing the homogeneity of the composition.

With pastry dough, including biscuit dough, the situation looks different. There is no water in it at all, and flour occupies a secondary position in the ingredients. Therefore, you need to knead the mass very carefully. Moreover, it is better to do this not by hand, but with a mixer - these are the rules for preparing a real biscuit.

Read in the rich Piggy Bank:
Cake "Natasha" - a classic recipe
How to beautifully wrap buns with jam

Step 4

The biscuit according to this recipe can be prepared in a multicooker of any brand (Panasonic, Mulinex, Vitek, etc.). Grease the bowl with oil (or line it with parchment paper) and pour in the semi-liquid dough. Turn on the “Baking” program. After the end of the program, carefully remove the cake from the bowl and cool.

If you decide to cook a coffee cake not in a slow cooker, but in a regular oven, then this must be done at a temperature of 190 degrees. In this case, the cupcake needs to be baked for a long time – about an hour.

Step 5

The finished biscuit has a pleasant subtle coffee aroma. Baked goods are decorated with fresh berries (strawberries, raspberries, blueberries) and mint leaves. In this form, the treat can be served to the table. But if you want to make the dessert even more delicious and original, then use additional tips.

Read on r - Kopilka . ru :
Udmurt perepechi - how to cook in the oven

Lemon mascarpone cream

The cream is light and refined. Suitable for white classic biscuits. Easy to prepare and eaten quickly.

Ingredients:

250 g mascarpone;
100 g powdered sugar;
juice of 1/4 lemon;
1/4 tsp. vanilla or 1/2 tsp. vanilla essence;
100 g powdered sugar.

Place cheese at room temperature in a bowl, add powdered sugar and vanilla and beat until smooth and fluffy. At the end, add lemon juice and mix. Place the cream in the refrigerator for half an hour, after which it can be used.

Advice

: add a couple of spoons of any aromatic alcohol to the cheese mass - it will significantly improve the final taste of the cream.

Cream for semolina sponge cake

The cream is simple, one might even say simple. But in this simplicity of it there are certain bonuses hidden - it is inexpensive, easy to prepare, and pleasant to eat.

Ingredients:

250 ml milk;
3 tbsp. l. semolina;
1 cup of sugar;
100 g butter;
1/4 tsp. salt;
vanilla to taste.

Measure out the milk, put the saucepan on the stove, add sugar and salt. As soon as it boils, add semolina, stirring, cook until thickened for about 2-3 minutes. After cooling, beat the semolina porridge with softened butter, add a little vanilla.

Advice

: to make the taste of semolina cream more interesting, it is recommended to add lemon or orange zest to it.

Sponge cake with coffee cream

Now it's time to share with you my “love” cake