Cream cake without butter

Cream cake without butter

There are a huge number of cake recipes, and perhaps as much cream preparation options available to them. But usually they contain oil and are relatively greasy. And in this article you will learn how to prepare a light cream cake without butter.

Cream cake of condensed milk without oil

Ingredients:

  • condensed milk - 1 bank;
  • raw egg yolk - 1 pc .;
  • potato starch - 40 g;
  • milk - 200 ml.

preparation

Pour condensed milk and milk in a saucepan. Potato starch breed about 50 ml of cold water, add a raw egg yolk, stir vigorously, and pour in the milk mixture. On low heat cook until thick, stirring without stopping the process. This will require about 15 minutes. Then we give mass to cool, and we put it on a shortcake.

Custard cake without butter

Ingredients:

  • raw egg yolks - 2 pcs .;
  • cow's milk - 200 ml;
  • Wheat flour of high grade - Article 1.5. spoons;
  • sugar - 190 g;
  • vanilla sugar.

preparation

Raw egg yolks with sugar rub the sand. It is convenient to do it immediately, where cream cake without butter will be prepared. Pour the flour and stir thoroughly. Then slowly add the cold milk, continuing to carefully rub. Put the container on a small fire and boil, always stirring, until thick. Then it is removed from heat, and whisk a little ostuzhivaem using the mixer to become a mass of air.

Chocolate cream cake without butter

Ingredients:

  • Flour, wheat varieties - 40 g;
  • Cocoa powder - 40 g;
  • cow's milk - 250 ml;
  • sand Sugar - 150 g

preparation

Mix the flour with the sugar and cocoa powder. Pour the milk, stir well and cook until thick over very low heat. All this time the weight necessary to continuously stir to make it homogeneous. After cooling, the cream is ready!

Cream sponge cake without butter

Ingredients:

  • natural yoghurt - 600 g;
  • sand sugar - 90 g;
  • 33% fat cream - 500 ml;
  • citric acid - tsp;.
  • Cream cake without butter
  • gelatin - 10 g

preparation

Gelatine soaked in water. When the mass swell, melt it, but do not boil, otherwise the gelatine may lose their properties. Before the splendor using a mixer, beat the cream, add the yogurt, sugar, citric acid and gelatinous mass. All this is thoroughly mixed and applied to cakes. Cake must necessarily stand in the cold for at least 2 hours to cream frozen.

Enjoy your tea!


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