Chocolate cake with butter cream

No one with a sweet tooth will definitely refuse such a delicious cake. The delicate texture of the sponge cake, light cream and refreshing taste of berries in the jelly can give true pleasure. If you want to surprise your guests at the festive table, feel free to prepare a sponge cake with cream. Photos and a recipe for this amazingly tasty, light and delicate dessert are presented in our article. Well, so that even a novice pastry chef can cope with the task, the entire cooking process will be described literally step by step.

Step-by-step recipe for sponge cake with cream

Many housewives boldly call this cake their signature cake. And this is not surprising: it always turns out delicious and always delights the guests. This sponge cake is prepared with whipped cream and fruit - both fresh and canned. Kiwis, oranges, peaches, and strawberries are also suitable. Fruits and berries can be used to decorate the top crust or added to the cream.

When preparing a cake, you should follow the following sequence of actions:

Baking a biscuit. According to the original recipe, the cake should be three-layered, which means that the tall and fluffy cake layer is cut into three parts.
Soaking the biscuit. To keep the cakes moist and soft, they are moistened with sugar syrup, jam, compote or juice.
Preparing the cream. For sponge cake, whipped cream cream is ideal. Well, to make it hold its shape better, you can add cream cheese or boiled condensed milk to it.
Assembling the cake and decorating it. At this stage of preparation, pieces of fruit and berries are placed on the top cake layer and filled with gelatinous mass. If desired, the sides of the cake are decorated with whipped cream, as in the photo in the article.

Whipped cream for cake decoration recipe

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Hello! Today I, an experienced sweet tooth and a lover of simple but delicious recipes, am going to tell you about cream for cake.

Each cream recipe given below is convenient because it does not take much time and effort to make your favorite cake, and this is no less important in the current age of high speeds, when sometimes there is not enough time for little joys.

In addition, using this cream, you will not only achieve amazing taste at home, but you will also be able to create original decorations for your cake from it.

And if you use ready-made baking dough, it will generally simplify your life as a housewife and turn preparing a birthday cake into a pleasant pastime, allowing you not to waste time on tedious work, but to devote yourself entirely to creating the next culinary masterpiece at home.

After all, a cake made by yourself will always taste a little better. This means forward to new achievements. Well, I will try to help you with this to the best of my ability and let each recipe given below help you please your loved ones.

Perhaps you use not one, but several recipes at once, or even prepare something of your own, based on my recommendations, but, undoubtedly, the experience I acquired will be useful for your culinary research at home.

Curd cream from cream

Ingredients: a quarter kilo of homemade cottage cheese, half a glass of sugar, a third of a liter of cream, a 10 gram pack of gelatin, a fifth of a glass of boiled water.

This cream recipe is attractive to those who do not really like cream cream because of its supposed fat content. The cream is distinguished by its lightness and delicate taste; it is perfect for sponge cakes and sour cream cakes.

Moreover, cakes based on such cream will be especially useful for children, since calcium is especially important for a young body.

Let's start cooking using cream:

Pour the gelatin with warm water for about a third of an hour to allow the gelatin to swell.
Meanwhile, grind the cottage cheese through a sieve, this will give our cream an airy lightness.
Add granulated sugar, or even better, powder, and mix thoroughly using a mixer at low speed.
By this moment, the gelatin should have just swelled, put it in a steam bath, stirring thoroughly until a mixture of homogeneous consistency is formed. Remove from the stove and let cool.
Slowly pour gelatin into the curd mass. Mix thoroughly with a mixer at low speed.
Beat the cream with a mixer at high speed until a foamy mass forms.
Using a mixer, start mixing the curd mass at low speed and gradually add whipped cream.
Use immediately to grease cake layers or as a filling for pastries, otherwise it will fall off.

Cream for sponge cake made from cream

This cream recipe is notable for the fact that it is most suitable for a sponge cake base, since it is suitable not only as a layer, but also perfectly soaks it, and can even be used to decorate your cake. Moreover, this cream is extremely easy to prepare.

To make cream using cream, we will need: a quarter liter of chilled cream, 4 eggs, half a glass of granulated sugar, vanillin to taste.

Let's start cooking using cream:

Grind the previously separated egg yolks with granulated sugar using a fork.
Thoroughly mix the resulting mixture with cream and place on the stove.
Boil the creamy mixture over very low heat.
Thoroughly beat the thoroughly cooled egg whites in a mixer until a fluffy protein foam is obtained.
Mix the slightly cooled creamy mass with the protein foam and beat with a mixer at high speed. Carry out the beating procedure for at least 5 minutes.
Add vanillin or vanilla sugar and beat again.
It is best to coat the sponge cake with warm cream, so it is more intensely absorbed into the cakes, which greatly improves the taste of the future cake.

This is a creamy mass from our carefree childhood, this is exactly the mass our mothers and grandmothers used when preparing their homemade masterpieces at home.

Its bright milky taste imparts tenderness, and it is most suitable for soaking honey baked goods, since it is not overly sweet and only emphasizes the taste of nuts and berries.

To make cream using cream, we will need:

a glass of cream, a third of a glass of powdered sugar, a teaspoon of homemade sour cream, vanilla to taste.

Let's start cooking using cream:

Cool the liquid ingredients (cream and sour cream) in this recipe in the refrigerator for 3 hours. Remember that liquid ingredients should be equally chilled, but not frozen.
The procedure for whipping cream: take the cream out of the refrigerator and into a cold metal container using a mixer, begin to beat the cream at medium speed, gradually increasing the speed. Before the cap forms.
We put homemade sour cream into the creamy foam, and, continuing the procedure of whipping the mass on the mixer, slowly add powdered sugar with vanillin or vanilla sugar.

Attention! To prevent the finished cream mass from stratifying or becoming liquid again, place it in the refrigerator until you assemble the cake.

Ganache (cream and chocolate)

This cream recipe is well suited for any baked goods and its decoration, because the combination of delicate cream and light bitterness of chocolate, which can not only be used for decoration, but also complements the cake, giving its taste completeness. Turns even the least successful baked goods into a masterpiece.

To make cream using cream, we will need:

cream - half a glass, 200 grams of black confectionery chocolate (bitter), 1/6 stick of butter, a third of a glass of powdered sugar.

Let's start cooking using cream:

Stir in the sugar

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List of ingredients

A fluffy sponge cake is prepared from the following products:

eggs – 6 pcs.;
sugar – 1 ½ tbsp.;
flour – 1 ½ tbsp.

The sponge cake is baked in a mold with a diameter of 24 cm and a height of at least 6 cm. Additionally, you should prepare baking paper and butter or vegetable oil for greasing the parchment.

To soak the cakes you will need:

water – 70 ml;
sugar – 70 g;
cognac – 1 tbsp. l.;
strawberry jam (jam) – 150 ml.

If you plan to use fruit to decorate the cake, then you can soak the cakes with juice from canned pineapples or peaches.

To prepare the cream you will need the following ingredients:

cream with fat content 35 - 38% - 500 ml;
powdered sugar – ½ tbsp.

To decorate the cake you need to prepare:

strawberries – 500 g;
jelly for cake – 1 – 2 pcs.

Pancake cake with cream

This delicacy is ideal for an evening tea party with family and friends. Preparing dessert does not take much time and effort, so you can easily pamper your loved ones with a delicious cake at any time. If you decide to make dessert for guests, then you just need to use a little imagination and decorate it beautifully. Pancake cake with buttercream turns out very tender, rich and incredibly tasty, so don’t be surprised if it turns into one of your family’s favorite treats.

Ingredients for the dough:

two premium chicken eggs (large);
two glasses of wheat flour (heaped);
one teaspoon of baking powder;
one teaspoon of granulated sugar;
three glasses of fresh milk;
half a teaspoon of table salt;
two tablespoons of refined oil.

Products for cream:

half a kilogram of mascarpone;
three tablespoons of condensed milk;
half a glass of granulated sugar;
vanilla essence (optional).

You will also need:

a little refined vegetable oil or a piece of lard to grease the pan.

Nuances of preparation

To make the sponge cake with cream (you can see a photo of the finished dessert in the article) tasty, tender and evenly soaked in syrup, during its preparation it is recommended to follow the following tips from professional confectioners:

It will be easier to cut the finished sponge cake into cakes if you let it rest for at least 24 hours after baking. To do this, the biscuit, cooled on a wire rack, is wrapped in cling film and placed in the refrigerator for a day.
Before preparing the cream, it is recommended to cool not only the cream, but also the container in which you plan to whip it.
To decorate the cake, it is recommended to add a fixative or corn starch to the cream cream. It should be taken at the rate of 1 teaspoon per 200 ml of cream.

How to make cream for a cake at home

Everyone knows that until some time everyone had the usual creams, perhaps only butter, custard and sour cream. However, as you know, sooner or later, all dishes become boring. But with creams, not everything is so serious, because nowadays there are many options for very tasty creams, such as cream cream. In this article we will look at “How to make cream from cream for a cake at home?” We will offer you several options, therefore, you will like at least some recipe and you will be able to prepare an amazing, tender and tasty cake with cream cream.

It should be noted that this cream is very suitable for any cakes, for example, sponge cakes, shortbread, etc. The mass goes well with various additives.

It should be noted right away that cream made from cream is an attribute of haute cuisine, but any housewife can prepare it. Preparing the cream for the cake does not take much time at all.

To make the cream tasty, the housewife must know some secrets:

To make the cream thick, tender and rich, the cream must have a fat content of at least 30%. You can take a smaller percentage, but then you will need to add gelatin;
When preparing butter cream for a cake, not only the cream should be chilled, but also the container in which it will be whipped;
The cream is best prepared not with granulated sugar, but with powdered sugar. Since cream whips quite quickly, and sugar takes a very long time, the cream can be spoiled;
The cream should usually be prepared immediately before using it so that it does not fall in volume and turn into a granular mass.

Cake cream recipes

How to make cream from cream for a cake at home? Classic cream recipe

Ingredients: • cream – 400 milliliters; • powdered sugar – 50 grams; • vanillin – 1 sachet.

The cooled cream should be poured into a bowl and then whipped with a mixer. You need to beat gradually, that is, gradually picking up speed. The mass will gradually beat. As the mass becomes thicker, you can add powder and vanillin. Beat thoroughly again and you can start assembling the cake.

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Recipe for gelatin-based cake cream

Ingredients:

cream – 05, liters;
powdered sugar – 70 grams;
food gelatin – 1 tbsp. l.;
water – 50 milliliters.

First, fill the gelatin with water to swell. Then in a chilled container you need to whip the cream, when the mass is stiff, you need to gradually add gelatin and powder. Beat thoroughly and begin assembling the cake.

Cake cream with cream and mascarpone

Ingredients:

cream – 200 milliliters;
mascarpone cheese – 250 grams;
powdered sugar – 100 grams;
vanillin – 1 sachet.

Whip the cream to the stiffest possible peaks, then add powder and vanillin. Once the cream is ready, you can gradually stir in the cheese. You need to stir in as carefully as possible so that the cream does not fall off.

Chocolate cake buttercream recipe

Ingredients:

cream – 2 glasses of 250 milliliters;
2/3 cup powdered sugar;
cocoa – 30 grams;
gelatin – 1 teaspoon.

Initially, fill the gelatin with cream. Leave it for about two hours, then put it in the microwave until the gelatin is completely dissolved. A few spoons of cream and mix them with cocoa. All the remaining cream needs to be whipped with powder to hard peaks. Then mix all the resulting mixtures and beat again until smooth. This buttercream is perfect for decorating a cake.

How to make cream for lemon cake?

Ingredients:

cream - 2 cups;
granulated sugar – 0.5 cups;
lemon – 1 pc.;
turmeric – one pinch;
yolks – 4 pcs.

Cooking method:

boil the lemon with the peel;
cut into pieces, peel the seeds from the lemon, beat in a blender together with the yolks;
pour sugar into the lemon, heat the resulting mass in a water bath until the sugar grains are completely dispersed;
whip the cream together with turmeric to thick peaks;
Add the lemon mixture to the cream and beat again.

How to make cream for a cake at home with the addition of chocolate and mint?

Ingredients:

cream - 200 grams;
sugar – 500 grams;
curd cheese – 100 grams;
chocolate – 300 grams

We buy the cream for the cream in advance so that it can sit in the refrigerator for about eight hours. We leave some of the cream for further manipulations. Whip the remaining cream at medium speed until the mixture reaches thick peaks gradually. Then add powdered sugar and continue to beat gently. Add cheese to the resulting mass, beat by hand or using a mixer. Place the chocolate in plates and pour in the reserved cream. However, the cream must be preheated. The chocolate will melt under the pressure of the hot cream. Mix the mixture thoroughly and gradually pour it into the already whipped cream. You need to pour in very carefully, otherwise the cream will be spoiled. You can grind mint leaves and chocolate in a mortar, and then carefully stir into the finished cream.

In this article we looked at the question: “How to make cream from cream for a cake at home?” Most likely, after you read our article, you realized that there is nothing difficult about it at all, therefore, even an inexperienced housewife can cope with the preparation. Remember that to prepare a truly delicious cream-based cake cream, you need to adhere to the basic criteria that we outlined at the beginning of the article. In fact, there are still many options for cream cream, so before you start cooking, you can study many recipes and choose the one that suits you financially, as well as taste.

We are confident that you will definitely get a really delicious cream for your cake. Please note that there are many options for cream with alcoholic beverages on the Internet, but you should not prepare them if children will feast on your cake.

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Sponge cake with condensed milk and cream

Whipped cream is a classic of the genre. If you simply want to try something new or try to surprise your guests, then you should use the following recipe for sponge cake with whipped cream and boiled condensed milk:

Bake a sponge cake from flour, sugar and eggs. Cool it and cut it into 2 - 3 cakes.
Soak the biscuit with syrup.
Pour 500 ml of high fat cream into a deep bowl. Beat them to peaks.
Without stopping working with the mixer, add 250 g of boiled condensed milk in small portions. When the mass becomes dense and homogeneous, the cream is ready. For the cream, you should use boiled condensed milk. If you take regular condensed milk, the whipped mass will turn out loose and will not hold its shape.
Apply the prepared cream onto the soaked cakes, placing them one on top of the other. Decorate the top of the cake as desired.

Homemade cream cake cream:

Cream for a cake with cream always turns out very tender and tasty. However, before making it, it is advisable to think about whether it is worth buying ready-made cream in the store or whether it is better to make it at home. After all, a self-prepared product always has a special taste.

How to make cake cream from homemade cream

Required ingredients for cream:

real milk (2.5%) – two hundred milliliters;
high-quality butter - two hundred grams.

The process of making cream at home:

To prepare such a product, it is best to use a deep metal bowl, since the mixed ingredients will have to be heated over a fire. Pour two percent fresh milk into the pan, and sprinkle grated frozen butter on top. After this, you need to put the dishes with the ingredients on low heat and make sure that the milk does not boil. When the butter has completely melted, pour the warm mixture into a blender container and then use the blade attachments to blend thoroughly (continuously for at least five minutes). In order for the cream to reach the required state, it should be poured into a container with a lid and placed in the refrigerator for ten to twelve hours. After the allotted time has passed, the homemade cream will be completely ready and can be used to create a delicious cream.

Homemade cream recipe

Required ingredients:

homemade heavy cream - 500 milliliters;
condensed milk - two hundred grams;
vanillin – one sachet (ten grams);
powdered sugar - half a faceted glass;
cocoa powder - two large spoons (optional).

Cream cake cream: preparation process

To make the cake tender and tasty, you need to thoroughly beat the sweet cream. To do this, you need to take 500 milliliters of homemade cream and beat it using a blender along with one packet of vanillin and powdered sugar. While mixing the ingredients, you also need to gradually add fresh condensed milk. It is worth noting that it is very important that such a product turns out to be real, since condensed milk made from a powder mixture will spoil not only the taste of the cream, but also its appearance. The cream, thoroughly whipped along with the rest of the ingredients, should be placed in the refrigerator for half an hour, and then proceed to forming the homemade cake.

Cream cake cream: greasing cake layers

Sponge biscuits for cakes should be soaked generously in cream, because only in this case will you get a tender and tasty dessert. It is especially worth noting that for each cake there should be at least four large spoons of whipped cream with condensed milk. After all the cakes have been coated and formed into a cake, the dessert should be placed in the refrigerator for several hours for further soaking.

Cream cake cream: useful advice

If you want to make a cake with chocolate cream, then it is recommended to add cocoa powder to the whipped cream.

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Cake recipe with cream and mascarpone

The cream for the next cake has a thicker consistency. It lays on the cakes in an even layer, simultaneously soaking them. The cream for this sponge cake is based on cream and mascarpone cream cheese. Well, to make the dessert even tastier, it is recommended to place fruits or berries directly between the cake layers. The step-by-step cooking recipe can be presented as follows:

Knead the dough and bake an airy and porous vanilla sponge cake. To do this, beat the yolks of 6 eggs with 150 g of sugar and vanilla, and the whites separately with a pinch of salt.
Add 100 ml of warm boiled water, baking powder (1 tsp) and sifted flour (130 g) to the yolk mass. Beat well again with a mixer. The sugar crystals should completely dissolve.
Gently fold in the whites and mix with a spoon or spatula. You cannot use a mixer at this stage.
Place the dough in a mold with a diameter of 20 cm and place in a preheated oven for 40 minutes. The biscuit baking temperature is 170 °C.
For the cream, beat 300 ml of heavy cream with powdered sugar (400 g). When the mass becomes fluffy, add 400 g of mascarpone into it with a spoon. The cheese should be cold, as should the cream.
Wash the strawberries and cut into thin slices. In total you will need 200 - 300 g of fresh berries.
First spread the whipped buttercream onto the sponge cakes, and then spread thin slices of strawberries on top.
Layer two more layers in the same way. Garnish with remaining cream and whole berries.

Red hut with pies

Buttercream cake

A very tasty cake with thin shortbread layers layered with gelatin cream with whipped cream and pieces of fruit. The recipe is designed for a cake with a diameter of 26 cm and a weight of about 2.5 kg.

Ingredients for the crust:

6 yolks;
300 g sugar;
300 g butter;
480 g flour (3 cups).

Ingredients for buttercream:

350 ml sour cream (20%);
100 g powdered sugar;
300 ml low-fat cream (10%);
300 ml heavy cream (30-35%);
2 tablespoons gelatin;
5 tablespoons of peach syrup;
vanilla to taste.

Filling ingredients:

3 kiwi;
canned peaches.

Ingredients for decoration:

3-4 strawberries;
chocolate;
40 g almond petals.

Making a cake with buttercream

Grind the egg yolks with sugar. Add soft butter (room temperature). Stir with a spoon until smooth. Add flour and knead into a stiff dough. Divide the dough into 6 equal pieces and place in a cold place for 30 minutes.

Cut two circles with a diameter of 28 cm from baking paper. Place one circle on a cutting surface and sprinkle it with flour. Remove one piece of dough from the refrigerator. Roll it into a thin cake according to the size of the cut out circle. Transfer the cake with paper to a baking sheet. Bake in the oven at 200-210 degrees Celsius until golden brown (about 5 minutes).

While one cake is baking, prepare the second cake for baking. Remove from the refrigerator and roll out the next piece of dough on a second paper circle. Bake 6 cakes this way.

Cut the cooled cakes according to a template with a diameter of approximately 26 cm (it is convenient to use a lid from a large frying pan or saucepan as a template). You should cut it very carefully, with a sharp knife, as the cakes are fragile. After trimming, stack the cakes on a cutting board. Roll the cake scraps into crumbs with a rolling pin.

Prepare buttercream. Mix 10% cream with 5 tablespoons of canned peaches syrup. Stir gelatin into this mixture and leave it to swell (the time depends on the type of gelatin and is indicated on its packaging). After the gelatin swells, heat the mixture until the gelatin dissolves, stirring constantly. Do not boil. Cool the mixture to room temperature. You can cool by placing the saucepan in a bowl of cold water.

Mix sour cream with powdered sugar and vanilla. Add the cooled gelatin mixture to the sour cream and stir.

Beat heavy cream (30-35%) with a blender into a stable foam. Add whipped cream to sour cream-gelatin mixture. Mix well and put in a cool place.

Cut canned peaches and kiwi fruits into thin slices.

When the cream begins to thicken, you can grease the cakes with it. Place the crust on a plate. Place 2-3 tablespoons of cream on it and smooth it out. Place slices of canned peaches and kiwi on top of the cream layer. Place the second cake layer on top and repeat with all the cake layers, brushing them with cream and placing pieces of fruit. Grease the top cake with fruit-free cream. Grease the sides of the cake with cream and sprinkle with crumbs.

Decorate the top of the cake with almond petals, chocolate and pieces of fruit or berries.

Cutaway cake with butter cream

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Forming a pancake cake

Place one pancake on a large flat plate. Spread it generously with the cream cheese frosting. Cover with the second pancake. Lightly press the surface with your palms so that the products stick together well. Coat the new layer with cream again. Repeat the procedure for assembling the cake until you run out of cream or pancakes (and if you're lucky, all at the same time). There is no need to grease the last cake. Press the top of the finished dessert firmly with your palms.

Place the pancake cake with cream cheese cream in the refrigerator for several hours until it is well soaked. It can then be decorated with things like melted chocolate or whipped cream and served straight away.

Guide to making chocolate sponge cake

Remove the eggs from the refrigerator in advance. The product should be at room temperature. Cold eggs will not beat to the desired consistency.

Separate the yolks from the whites. Beat the first ones with a mixer, gradually adding 50 grams of sugar to them. The yolk mass should turn white and slightly increase in volume.

Add a pinch of salt to the whites. Beat them with the remaining sugar until stable peaks appear.

Add the yolk mass to the strong protein foam. Gently stir both mixtures using a silicone spatula. Try to do this as carefully as possible so as not to lose the air bubbles that are present in the protein and yolk mass.

Sift flour and cocoa powder through a sieve. Add dry ingredients to egg mixture. Gently mix all ingredients again with a silicone spatula. Pour in vegetable oil. Stir the dough one last time.

Line the bottom of the springform pan with parchment. It is not recommended to grease the sides of the container; this will prevent the biscuit from rising. Pour the chocolate dough into the mold, and then place it in the oven preheated to 170 degrees for 35-40 minutes. The oven door cannot be opened for the first quarter of an hour. After 20 minutes, you can look into the oven to make sure everything is fine with the biscuit. Remove the finished baked goods from the oven and immediately turn them upside down (along with the mold). This will help maintain the height of the sponge cake. After 15 minutes, remove the cake from the container in which it was baked and cool.

Ideally, the biscuit should be wrapped tightly in cling film and then refrigerated for at least 6 hours (preferably overnight). However, if there is absolutely no time, then this action can be ignored.

Divide the cooled sponge cake into four equal layers. Set them aside while you make the cake filling.