Cream sponge cake
For most of us sponge cake with cream is the sweet memories of childhood. In fact, the history of the preparation of sponge cake is rooted as much in 1615, it was the first time bikvitny cake was mentioned in the book of English poet Girvas Markama. Since then, biscuit cooking technology has not changed for him, but the tradition in the preparation of various creams for the sponge cake were subjected to various changes.
The most popular and basic recipes for sponge cake creams can be called from a huge number of only seven species.
Let's look at these basic types and, accordingly, these creams recipes for sponge cake. Let's start with the fact that we already have the basis of cake - sponge cake itself, so we will not consider the recipe of its preparation. If you want to find a few variations of this recipe, you will come across only a different number of ingredients, but the technology of preparation of the biscuit is the same. But creams recipes for sponge cake changed, subjected to refinements and additions. But let us, nevertheless, we consider it a basic recipe for sponge cake creams. They can easily be taken as a basis, and most, if desired, make the necessary adjustments. Let's get started.
Sponge cake with curd cream
Cake Cream cheese is not only considered the easiest to prepare, but even the most low-calorie. So, take 400 grams of cream cheese, 200-250 mg of cream, sugar and vanilla to taste. In a deep bowl to whip cottage cheese with a gradual infusion of cream in it until a thick mass. The resulting mass should not be easy to drain and to spread. Add to it the sugar and vanilla (or vanilla sugar, depending on what you choose to use). After cooking, soak the prepared cream biscuit cakes and decorate the cake as desired.
Sponge cake with custard
For custard Take 3 egg yolks and mash them with 1 teaspoon of flour and 130 grams of sugar. Add half a cup of cream and bring on the stove until thick sour cream (do not boil!). 150 g butter pound softened butter with the remaining sugar, gradually adding the resulting cream. When the cream has cooled, enter the vanilla and mix well again in him. The cooled cream can be used to decorate the cake.
Sponge cake with butter cream
Oil cream is the most popular of all creams. And preparing it is easy: whisk 200g softened butter with 1/3 cup powdered sugar and enter the weight of the 2 egg yolks. Optionally, you can add the brandy or rum.
Sponge cake with cream protein
To do this, take the cream cold 4 protein and beat them with a few crystals of citric acid (can take lemon juice) in the cool foam. By gradually adding sugar glass continue beating until sugar is dissolved.
Sponge cake with sour cream
To take the cream 15% cream (about 500 grams), whisk with two cups of sugar in a lush lather, add vanilla to taste and 1 package of cream thickener. Instead, you can use sour cream thickener higher fat content, then you do not need a thickener. Chill in the refrigerator for a few hours and can begin to cake decorating.
Sponge cake with chocolate cream
Yolk mix with a spoon of cold water, add 120 grams of condensed milk and, stirring constantly, boil down the mixture on the stove. Add to the mixture of 200 grams of softened butter and a couple of teaspoons of cocoa. All mix well. The only drawback of this delicious cream is its high caloric content.
Sponge cake with cream
This cream is the easiest to prepare - Take 200 grams of softened butter and whisk in the dough with 270 grams of condensed milk. Decorate the cake as desired, without forgetting about the hips.