Recipes of cooking cream and other confectionery decorations
oil Cake Decoration Cream
400 g
20 minutes
370 kcal
5 /5 (6 )
Know different methods Decoration homemade bakingno less important than bake the tasty cake. The simplest decoration that can be prepared using the minimum of ingredients and very little time is the oil cream with condensed milk. I very often use this recipe, as it saves a lot of time, and sweets are easy and beautiful. I offer two options for this cream, which you can easily prepare, just look at his recipe.
Oil cream with condensed milk for cake decoration
This recipe I was very loved for the reason that it was very easy to implement at home, and the components can be found absolutely in any store. For the preparation of the cream, you need a minimum of time and a small amount of inventory. Consider how to make oil cream with condensed with your own hands.
1 tablespoon, 1 high metal bowl (0.5 l), mixer with a nozzle for cream, food coloringVanillin.
The dye and vanillin are not important ingredients of the cream and are added if desired.Required products
For the preparation of a standard oil cream, only 2 ingredients are required:
Choose fat oil at least 72.5%, ideal will be high-quality butter Breased 82%.
How to make oil cream with condensed milk: step-by-step recipe
Now let's talk about the oil cream recipe for cake decorating. To be easier to remember, we will break everything on successive stages.
The main indicator of the quality of condensed milk is the percentage of fats, which should be no less than 8.5% and not higher than 26.5%.
On this cooking, the cream is over, however, it is worth making a few moments.
If the cream began to settle down (it can happen if you beat for a very long time), it needs to be heated and beat again.
French oil cream
The French oil custard differs from the fact that we will use a greater number of components for cooking, but cooking itself is not difficult. This decoration can be used not only for the "crown" of the cake, but also for impregnation of cortex, so it can be considered a universal filler.
Inventory and kitchen appliances: High plastic bowl (1 l), measuring cup, mixer, small frying pan with thick bottom, silicone brush.
Required products
- egg yolks (6 pcs.);
- water (100 ml);
- sugar (150 g);
- butter creamy (360 g);
- vanillin (1 pack).
How to cook french oil cream: step-by-step recipe
Go to the phased preparation of a French oil cream on the recipe.
Do not mix syrup.
Then we increase the fire and continue to remove the bubbles with a cold tassel. Cook the mixture for 4 minutes, then remove from the stove. The casserole put in a saucepan with cold water.
On this cooking, the cream is over, the cake decoration option is French oil cream You can see in the photo below. 
It was in France for the first time, a meringue, creams, caramel, jelly and biscuits appeared, then, without which modern cakes impossible.
We figured out how to make oil cream to decorate a cake. Now consider the subtleties of cooking so that you have the cream of the desired consistency and color.
Let's start with dyes for cream. In fact, if you make the impregnation of the cake, then the dye see no sense. If you are going to decorate the crown with rugs or make a color inscription, then separately prepare a small part of the cream and in the process of knocking down the end of a little by little to add a dye. First, too bright color will look artificially; Secondly, even natural dyes negatively affect the body. 
To keep the cream in the desired consistency after applying to the cake, it is necessary to keep a sweet dish in the refrigerator and only a few minutes before the delivery of the table to get it from there. Since the room temperature can make cream softer, your "crafts" on the cake crown can simply flow. This is especially true when the cream was originally slightly liquid.
What if there is no mixer in the farm? Custard oil cake decoration can be hit and with a whisk, but you will need much more time and effort. If you try well, the result will be identical to the operation of the mixer. Still, many cream recipes were invented long before the invention of the mixer.
- Start with cooking biscuit for cake with oil cream. Proteins separate from yolks and remove in the refrigerator. Jolves leave at room temperature for a couple of minutes, meanwhile sift through the sieve flour with a breakdler and stir.
- Heat the oven to 180s, baking shape to be cached with parchment paper. In a separate bowl, fold yolks with 3 tbsp. Sugar and beat the mixer to the formation of light lush mass (3-4 minutes).
- Then wash the dry mixture to the yolk cream. Proteins from the refrigerator, pour the remaining sugar and beat about 3 minutes to stable peaks. Carefully mix the protein foam to the dough and pour everything into the shining form, send to the preheated oven.
- Bake approximately 45 minutes before golden color. Check the biscuit on the readiness of the toothpick (pierce it in the center and check the toothpick on dryness). Remove the shape and leave for a few minutes.
- Then remove the biscuit from the form, remove the parchment and leave on the lattice to dry at least 4 hours, better for the night. After the specified time to prepare sugar syrup for impregnation of biscuit cakes.
- In the pan pour water, pour sugar and put on fire. After boiling, to reduce the fire and pecking the liquid, stirring, for 1 minute. Remove the saucepan from the fire and leave to a complete cooling. Pour all alcohol and stir thoroughly.
- Biscuit cut into two equal parts, both soaked with sugar syrup from the inside. Prepare an oil cream for biscuit cake. The oil is removed from the refrigerator and hold 15 minutes in warm so that it becomes soft.
- Milk to bring to a temperature of 80-90s (almost to boil) and immediately remove from the fire. Egg drive into a saucepan, pour sugar and beat the wedge to homogeneity. Do not cease to beat, pour hot milk with a fine trickle.
- Beat up to homogeneity and put on a small fire. Break egg cream Within 3-5 minutes after boiling, constantly stirring. Remove the saucepan from the fire and cool.
- When creamy oil softens, pour vanilla sugar to it and beat the mixer to puff. Do not ceasing to beat, gradually add egg cream and cognac. Be whipped half a minute to a homogeneous state.
- Put a biscuit on a flat dish, evenly lubricate it with 3/4 of the oil cream. To cover it with the second biscuit, lubricate the surface and the sides by the remaining cream. Peanuts are crushed with a rolling pin or blender on small pieces, sprinkle the entire cake to them and put in the refrigerator.
- Biscuit cake With oil cream should be in the refrigerator at least an hour. Then you can remove the dish, cut the cake to the portion pieces and serve to the table. Pleasant tea drinking!
The cakes are only the basis for the cake. They still need to soak, lubricate with cream and decorate effectively. Credit with all the tasks delivered easily and simply can oil base. Learn how to cook it at home.
How to cook oil cream
The oil cream cake is preparing a simpler usual, and all because the mass does not flow, perfectly holds the form and does not cause the hostess at all no hassle. The basis of such a sweet mass is butter, necessarily fresh and most better quality. When buying it is worth paying attention not only to the date of production of goods, but also on the composition: there should be only fatty cream. Vegetable spread Or margarine are suitable for frying, it is not suitable for the filling.
Options for combining ingredients from the recipe for obtaining the desired consistency a lot: mixing, whipping, brewing, rubbing. From how they are connected, the taste and color of the future coupling for the cake depends. Whisper than all the whipped fillings are obtained, but the custard and the frozen are much more dense - they can be decorated with the top or align the cakes.
Recipe
You can, without thinking hard, simply mix the butter with sugar or spin this action in the kitchen with brewing eggs with sugar, inclusion in chocolate recipe, milk or sour cream. Such a mass is perfectly suitable not only for decorating or missing the layers of the biscuit, they can fill the muffins and eclairs or simply to supply a delicious mass in the form of a dessert. Try to make several types: based on cottage cheese, sour cream or by classical recipe.
Oil classic
- Time: 25 minutes.
- Number of portions: for one confectionery.
- Calorie dish: 387 kcal.
- Purpose: Dessert.
- Cuisine: Russian.
- Difficulty: Easy.
Remember the cake with beautiful robes from above? These flowers were made just from such a composition. In the historical version, he wears the proud name "Charlotte" and is prepared by brewing sugar Syrope. It seems that everything is simple: mixed sugar with eggs and boiled on the stove, but there are several important points. Syrup must be cooked on slow heat and must with those proportions of sugar, which are indicated in the ingredients, otherwise the egg will come.
Ingredients:
- sugar sand - 125 g;
- egg chicken - 1 pc.;
- pasteurized milk - 80 ml;
- creamy oil - 150 g;
- vanilla sugar - 1 bag;
- cognac - 1 tsp.
Cooking method:
- Initially, swarming syrup, mixing in a saucepan sugar with an egg.
- We will add warm milk to the mixture and sew on the plate, constantly stirring.
- We give the syrup to boil, praises 5-7 minutes, and then remove from the fire and cool.
- With a mixer with a softened basis, we will begin to add cooled syrup to it gradually.
- At the end, add brandy, vanillin and mix.
Custard with butter
- Time: half an hour.
- Number of portions: for 5-7 cores.
- Calorie dish: 395 kcal.
- Purpose: Dessert.
- Kitchen: European.
- Difficulty: Easy.
For home treats Based on sand or puff corthes, such as honeycomb and Napoleon is perfectly suitable for simple custard. Its feature is that at first it is necessary to prepare a custard based on fatty pasteurized milk. Cool it and only then add to the whipped oil. Such a filling is very gentle and stored in the refrigerator for a long time - from 2 to 3 days. Read more about brewing technology will receive the next step-by-step recipe.
Ingredients:
- butter creamy - 400 g;
- pasteurized milk - 2 tbsp.;
- ovened flour - 3 tbsp. l.;
- sugar - 7 tbsp. l.;
- rum - 2 h. l.
Cooking method:
- We warm up the milk on the stove, leaving 10-12 spoons for flouring flour.
- As soon as the milk warms up a little, add sugar to it.
- While sugar is dissolved, we will make the preparation of flour.
- To do this, add some milk a little milk to the flour and go up so that there are no lumps.
- Then adding milk to the flour to the consistency of sour cream.
- Connect the flour and milk mixture, bring to a boil and bailbar 2 minutes.
- Let's leave the custard until complete cooling.
- With a mixer, softened oil, gradually adding a custard mass to it.
- Finally, in the oil-custard, swing cognac and gently mix.
From condensed milk and oil
- Time: 20 minutes.
- Number of portions: for 1 confectionery.
- Calorie dish: 540 kcal.
- Purpose: Dessert.
- Cuisine: Russian.
- Difficulty: Easy.
The sphere of using such a mass of oil with condensed milk is large: homemade cookies "Nuts", eclairs, gentle buns. This cream is simply indispensable for light cakes that do not need to bake, they are prepared on the basis of fragmented cookies, corn flakes or chopsticks. This filling is obtained by air, tasty and gentle, and the oil flavor is practically not felt.
Ingredients:
- butter creamy - 150 g;
- cognac - 1 tsp;
- condensed milk - 150 ml;
- vanilla sugar - 1 bag.
Cooking method:
- Get the oil from the refrigerator, cut into pieces and let stand.
- In the softened oil pour out condensed milk, to beat the mass of the mixer, starting with small revolutions.
- As soon as the ingredients are well mixed, add cognac and vanillin into the mass.
- After that, continue to beat another 3-5 minutes.
Cream under mastic
- Cooking time: 15 minutes.
- Calorie dishes: 623 kcal.
- Purpose: Dessert.
- Cuisine: Russian.
- The complexity of cooking: easy.
The first thing we pay attention to when evaluating the cake is its appearance. Uneven edges, sides and casually decorated decor elements, can significantly spoil the impression of the delicacy. That this does not happen, confectioners resort to small tricks - prepare the composition for mastic. Such a sweet mass is particularly successful for novice pickups, it will help to prepare a cake for design, level edges and give the baking a neat look.
Ingredients:
- butter creamy - 250 g;
- shortbread cookies - 100 g.;
- circumcum boiled - 1 bank.
Cooking method:
- By losing the main component to be confused with silicone spatula.
- Add condensed milk, beat a wedge or mixer to a dense consistency.
- Cookies or detects of the cakes to kill a blender in the crumb.
- Add crumb to oil mixture well to wash.
- Using the blades evenly distribute the mass along the entire surface of the base.
- Align the sides and top with a culinary spatula.
- After all procedures, the cake must be placed on the cold so that it is completely cooled.
- After 2-3 hours, the mastic can be laid on top of the cog.
From oil and sugar
- Time: 20 minutes.
- Number of portions: for 4-5 cores.
- Calorie dish: 702 kcal.
- Purpose: Dessert.
- Kitchen: European.
- Difficulty: Easy.
To prepare delicious cream Based on just sugar, oil and eggs, you need to be able to properly weld the syrup. It is very important not to overtake it on the stove, otherwise the sugar is burning, and after cooling it is crystallized. Check the readiness of sugar podliva simply - take a drop of fluid on your fingers and scroll. If sugar is not felt, the syrup is time to remove from the stove.
Ingredients:
- oil - 1 pack;
- sugar sand - 1 tbsp.;
- eggs - 4 pcs.;
- powder sugar - 100 g;
- vanillin - 2-3 drops.
Cooking method:
- In a saucepan with a thick bottom, we break eggs, mix them with sugar.
- We put the container on the fire and begin to heat, constantly stirring.
- As soon as the mass thickens, remove the saucepan from the stove, we cool.
- Whip oil with powdered sugar.
- We add a custard mixture, a few drops of a vanilla extract and mix.
Sour cream-butter
- Time: 15 minutes.
- Number of portions: for 2-3 korhs.
- Calorie dish: 743.4 kcal.
- Purpose: Dessert.
- Cuisine: Russian.
- Difficulty: Easy.
Cream from sour cream and butter creamy is the easiest option. It is almost impossible to spoil such a filling, except for buying poor-quality sour cream. When choosing sour cream, know: it should be not only the freshest, but also very fat. Ideal if the percentage of fatty will be 25-35%, then it will be easier to beat, and Ready butter cream It turns out thick and dense.
Ingredients:
- oil - 100 g;
- powdered sugar - 4 tbsp.;
- sour cream in a fat content of 25% - 1 tbsp.;
- vanilla extract - ½ tsp;
- lemon juice - 1 tsp;
- salt is a pinch.
Cooking method:
- Kitchen machine with a crunch of a whisk to beat the lush homogeneous mass creamy oil.
- Throw sugar or powder with a thin ridge, continue the whipping another 3-4 minutes.
- Then, without stopping to beat, we begin to add sour cream to 3-4 st. l. at a time.
- Under the end in the filling, we pour lemon juice and vanilla extract, squeeze the salt.
- We continue to beat the mass to the consistency of the lush, air.
Belkovo-Oil
- Time: 20 minutes.
- Number of portions: for 3-4 cortex.
- Calorie dishes: 643.2 kcal.
- Purpose: Dessert.
- Cuisine: Russian.
- Difficulty: Easy.
A protein-oil cream is often used, but it is also perfect for the blossom of cortex. To prepare such a filling for the cake, you will need only proteins from eggs, and you can cook delicious homemade cookies from yolks or add them to the base biscuit dough. Lemonic acid can be replaced with juice, it is necessary so that the proteins are better to be hit and able to hold the lush shape.
Ingredients:
- chicken eggs - 3 pcs.;
- powder sugar - 150 g;
- citric acid - 2 g;
- creamy oil - 150 g
Cooking method:
- For preparation, only proteins will be needed, so we separate proteins from yolks.
- Proteins overflow into a bowl, mix with lemon Acid And begin to beat the mixer on small speeds, gradually increasing the speed.
- After 3-4 minutes in the container, we begin to pour sugar powder.
- We continue to beat proteins to stable peaks. When the dense mass does not flow even from an inverted bowl - proteins are ready.
- We reduce the speed of the mixer, continuing to beat, add pieces of butter to proteins.
- Finished magnificent cream overflow into a free bowl or immediately smear on a biscuit cake.
Curd-butter
- Time: 15 minutes.
- Number of portions: for 4 cores.
- Calorie dish: 340 kcal.
- Purpose: Dessert.
- Cuisine: Russian.
- Difficulty: Easy.
The creamy mass of cottage cheese is suitable not only as a stuffing for baking, but also as an independent dessert. For a variety of cream from basic recipe You can cook with a prune, with nuts, with strawberries or other berries and fruits. If the cream is used for layers, it is possible to add a little vanilla essence and alcohol: Roma, liqueur, brandy.
Ingredients:
- small grade cottage cheese - 400 g;
- oil - 200 g;
- liquid condensed milk - 1 bank.
Cooking method:
- Softened oil base Combine with condensed milk.
- Mix the mixture with a silicone blade, and then beat the mixer. Start whipping with minimal speed, gradually increasing the efficiency of the device.
- Add cottage cheese, if you wish, overcome it through a sieve.
- Wake up cottage cheese and oil cream 2-3 minutes, and after putting into a clean bowl.
Check out with other cooking recipes.
With sugar powder
- Time: 10 minutes.
- Number of portions: for 3-4 cortex.
- Calorie dish: 364 kcal.
- Purpose: Dessert.
- Kitchen:
- Difficulty: Easy.
Oil cream with sugar powder - she also variation of a classic recipe. Oil, gentle cream cheese And light sugar powder - three components of this filling. The cream itself is preparing in a few simple techniques, which will be used simply even for inexperienced customer masters. Single conditionWhat you need to take into account in the cooking process - the oil must be slightly imposed, and cheese, on the contrary, from the refrigerator.
Ingredients:
- sobbed butter - 115 g;
- cottage cheese - 340 g;
- sugar powder - 100 g.
Cooking method:
- Place the soft unshable oil in a bowl, where the filling will be scored.
- Add cream cheese and sugar powder to it.
- If you wish to cream, you can pour a bag of vanilla sugar.
- Mix all the ingredients, and then start intensely beat the wedge to the creamy state.
Chocolate-butter
- Time: 20 minutes.
- Number of portions: at 5-6 cortex.
- Calorie dish: 594,6 kcal.
- Purpose: Dessert.
- Cuisine: Russian.
- Difficulty: Easy.
Oil chocolate cream for decorating the cake what is needed. The main thing that he is preparing in just a few minutes, which means - biscuit does not have to wait long. Chocolate cream You can cook with the addition of cocoa powder or grated bitter chocolate, as it will only be tastier to solve you. Do not forget just before decorating the cake, align its edges with another, denser cream.
Ingredients:
- sobbed oil - 130 g;
- chicken eggs - 1 pc.;
- sugar powder - 150 g;
- cocoa powder - 15 g;
- cold water - 1 tbsp. l.;
- vanilla extract - 5 ml;
- hammer cinnamon if desired - on the tip of the knife.
Cooking method:
- We whip the butter until it becomes porous and air.
- Add an egg whipped separately to the oil.
- Gradually, sprinkling sugar powder gently wash the mass of silicone spatula from the bottom up.
- We divor the cocoa with water, pour into cream. Add a vanilla essence there.
- Mix the cream thoroughly.
Prepare and other recipes.
How to make oil cream - Cooking secrets
How to cook a layer for cakes, you have already managed to figure it out. It's time to talk about the intricacies of its application to the surface of the cake or as a filling. In this culinary, such assistants come to the rescue:
- Silicone blades. It is convenient to smear the cream on the surface of the biscuit, lubricate the sides and distribute the filling in the attachments.
- Confectionery spatula - needed to align the edges to smooth the errors of the cream and give the baking perfect appearance.
- Culinary bag and syringe. The latter will be conveniently filling the filling of eclairs, buns and pastries. The pouch will help to create on the surface of the decoration: delicate flowers, neat leaves and beautiful waves.
- Natural or food dye is necessary for dyeing the finished oil cream. If you plan to use a mass for decorating and make several decor elements, then spread the mass in different bowls. Add a few drops of dye to them and mix, and use a disposable culinary bag to decorate.
- The rotating stand is necessary for hostesses in order not to run around the table once again, aligning the edges of their culinary work.
Video
The oil version of the cake creams is most simple in preparation, does not require long preparation and special skills in culinary skills. And therefore it is more often used to be used for cortex, and for decoring a cake - drawings, figures, sideboards.
Delicious tight consistency cream is made of oil and condensed milk. It is used in cakes from a biscuit or sand base, for forming oil decorations, in sour cream desserts. Such a layer is rightfully considered the easiest in preparation.
Ingredients:
- Condence of milk - 1 bank.
- Creamy butter - 200-220 grams.
Cooking process:
- Condensed milk can be welded or used raw. At the cooking will take at least 2 hours, and the cream in this case is obtained more dense.
- Oil soften and chop cubes.
- Beat it with a mixer of others and zoom.
- Stay a condensed milk on a spoon and beat one more time.
- You need to store the ready-made mass in the refrigerator, otherwise the oil in its composition can melt.
Belkovo-oil cream for cake
Oil-based cream and whipped proteins come out porous, air and very soft. It will be optimally used in a biscuit base or for filling the custard blanks. In the design of desserts, they form sides, "close" the sides and laid out inscriptions and drawings with the help of a confectionery syringe.
Ingredients:
- Full top of a glass of sugar.
- 4 cooled protein.
- Powder sugar - 150 grams.
- Half of the teaspoon of citric acid.
- Vanilla is one packaging.
- Creamy butter - 320 grams.
Cooking process:
- Separate proteins, pour them into a saucepan with a thick bottom.
- Add sugar and simply mix the spoon.
- Mass placed on water bath So that the bottom of the saucepans did not touch boiling water. Constantly interfere with the proteins so that they do not overheat and do not curl.
- Remove the mixture from the fire when all sugar grains completely dissolve. You can check the readiness if you lose between the fingers of the protein mixture.
- Whip the mass to the state of dense peaks (about 10-15 minutes).
- At the end, pour a bit of citric acid.
- In the whipped mass, add a very soft (but not melt) oil to a small cube.
- As a result, a groove from the bunks should remain on the surface, the mass should be gradually thick and fired.
- At the very end to stabilize the consistency, pour sainted sugar powder. Perfectly holds the form and can serve to decorate the finished product.
Biscuit Cake Oil Cream
Biscuit cakes are perfectly combined with heavy oil cream. It keeps the form, does not break, and in the refrigerator freezes and gives ready cake integrity. One such oil cream can also be used for layers, and for decoration.
Ingredients:
- Ovened sugar powder - one glass.
- Vanilla is one packaging.
- Soft oil - one pack.
- Cocoa powder - about 25 grams.
Cooking process:
- Sugar mix with cocoa so that there are no lumps in the cream.
- Oil let go at room temperature about 1 hour.
- Then we charge it with pieces, put in the bowl of the mixer.
- Beat until it breaks, but do not overdo it - the oil has a flammable property.
- Pour the vanilla and chocolate sugar and take a few more minutes.
- The finished mass can be immediately missed the biscuit base.
Sour cream cake
Such a cream is sufficiently liquid, especially if sour cream with fat content is 15-20%. If the recipe layer for cakes should keep the shape and not soak, the sour cream must be taking the fattest and additionally move it on the sieve from excess serum.
Ingredients:
- Sour cream - 300 grams.
- Creamy oil - 2/3 packs.
- Powder sugar - 150 grams.
Cooking process:
- Self-softening oil, bailitate the knife as much as possible and put in the dishes for whipping.
- Pooh ask. You can, if desired, mix it with vanilla sugar.
- Take the oil to the state until it parses and does not increase slightly in volume.
- Then add sour cream on a spoon and at the very end - powder (with vanilla).
- The cream is ready. You can glorify the cake.
Chocolate oil cream
Suitable for bright cakes or with the addition of cocoa. Cocoa or melted chocolate is also added to the cream itself, and at will the most bitter, and milk, and even white can be used. Chocolate oil cream can replace the glaze to cover the cake.
Ingredients:
- 150 grams of sugar powder.
- 120 grams of butter creamy.
- One egg.
- 15 grams of cocoa powder (or 50 grams of melted chocolate).
- 5 grams of vanilla.
- Ice water - 15 milliliters.
Cooking process:
- Soft oil need to quickly beat the air condition. Do not cease to beat, pour egg, not separating proteins.
- There, we squeeze the powder and mix thoroughly.
- In very cold water We embarrass the cocoa powder and vanilla, we take up.
- We pour a jet into the oil mixture.
- If you use natural chocolate, melt it on a water bath, slightly cool down and pour along the wall into the oil.
- The finished cream is frozen in the cold and acquires shape.
Video Gallery
Biscuit cake with oil cream will be very easy and incredibly tasty. The dough is very air, and the cream is gentle.
In fact, the perfect dessert is even difficult to imagine for the holiday.
The main principles of cooking
Biscuit cake with oil cream is made on the basis of chickens. Eggs, sugar and flour. First you need to bake the biscuit, as in the photo.
In this case it will be appropriate to use classic recipe Cooking baking.
Chickens Eggs should be divided into yolks and proteins. It is important to sift flour before cooking. Thus, the composition is saturated with oxygen.
Cakes from this simple manipulation will be even more magnificent and air. Squirrels should be whipped with a mixer to get a steady foam.
During the beating you need to add sugar and 1 pcs. chickens Eggs, or rather only yolks.
Subsequently, it is necessary to ribbonly add seamy flour and mix well with a wooden blade.
The dough is worth pouring into the form and start bake. It is possible to add sugar, but replaced with honey. In this case, the biscuit get a honey taste. And if you enter a cocoa in the powder, then it turns out a chocolate biscuit.
Choose a recipe for the preparation of the biscuit base for the cake at its discretion. And remember if the crude is dry, you can impregnate it with custard or sweet syrup. Fruits and berries will help refreshing the cakes.
Biscuit cake with cream filling and fruit
Biscuit components: 6 pcs. chickens eggs; vanillin; 210 gr. Sugar and 130 gr. flour.
Components for custard: 100 gr. sl. oils; 500 ml of milk; 1 PC. chickens egg; Paul Art. Sugar and 50 gr. flour; sah.
Components for oil cream: van. sugar; 1 pack. sl. oils; 1 bank of condenbies
For the impregnation, take fruit juice, and you will need bananas, kiwi and oranges.
Algorithm cooking with photo:
- Introducing salt into the separated proteins and whipping the composition to get a foam. I add sugar and beat further.
- I enter into yolks in the yolk, the half of the sugar portion, I tried the composition of you.
- Introduce the seeded flour, vanillin. Stirring. Let the protein and prevent
- I enter 1/3 part of the proteins and mixing the blade, in the subsequent mixing the residue as well. Baking the dough into the baking shape. Biscuit in the oven to readiness. It took me for 30 minutes.
- 400 ml of milk and 1 chickens. Egg with sugar whipping. I add vanillin. Stirring, excluding lumps. I send on the stove and constantly interfere with the cream to the density.
- I give a cooling cream.
- Biscuit cut along 3 embers. Everything impregnate fruit juice. I cut fruit on the part. I put the root on the dish. Lubricate filling. Decorating on top of fruit.
- Making oil cream. I lubricate it sides and top, decorate on top of the cake with the help of a confectionery syringe. That's all, the cake is ready, you can collect tea drinking.
Biscuit cake "Zebra"
Korg components: 50 gr. Cocoa in powder, 1 tbsp. flour; 1 tbsp. Sahara; Rast. butter; 3 pcs. chickens Eggs.
Components for cream: 200 gr. sl. oils; 75 gr. flour; 800 ml of milk; 3 pcs. chickens Eggs.
Cooking algorithm:
- Whip sugar and chickens. Eggs to get a homogeneous mass.
- Sew flour and add to the composition, interfere with a wooden blade.
- I make another kind of cake on the same principle, but I enter a cocoa in powder into it.
- Lubricate the form of ras. Oil, introduce the dough and a bake of 30 minutes at 180 gr. When the first cake is ready, bake the second. I cut along them on 2 parts in the cooled form.
- Chickens I add eggs with sugar in a bowl, rubbing.
- Introducing the seeded flour, rubbing the composition.
- Boiling milk on fire, in the boiled composition I enter the mixture from chickens. Eggs, while intensively interrupting.
- Brew to density. I give the cream to cool and enter in it. Oil shredded to cubes. I whip with a mixer cream to sl. The oil was completely completely.
- Collect the cake, put the cakes in the stack, lubricating the oil cream. To make it beautiful, it is worth alternating cakes in color.
- Decorating at its discretion.
Biscuit lemon cake
Biscuit components:
150 gr. flour and sugar; 7 pcs. chickens eggs; crackers for breading; Rast. butter; Citrus zest and lemon juice.
Components for cream:
5 gr. flour; vanillin; 1 pack. sl. oils; 100 ml of cream; 150 gr. Sahara; 3 pcs. chickens eggs (only yolks).
Cooking algorithm:
- Yolks and sugar rubbing together. Whip proteins separately to foam.
- I enter into yolk proteins. Whip composition.
- I introduce flour on portions, I make a test of the test. There will be a consistency as on pancakes. I dilute juice and zest.
- The selected shape covering ras. Oil, sprinkle with breadcrumbs.
- I put in the form of the dough and in the oven until readiness at 200 gr. Temperatures. For 1 hour, the biscuit will be ready. I give him to cool on the lattice, cutting on 2 layers, the same in height.
- Mix sugar and flour, pouring cream. Mix so that there are no lumps. I put the mix on the stove and cook to the density on slow fire
- Sl. Oil rubbed from 1 tbsp. Sahara. I enter into cream and keep a couple of seconds on the stove. In the direction I put a mixer, introduce vanillin.
- It remains only to collect dessert. All cake cakes wrapping oil cream, sides and tops as well. I soak a couple of hours in the cold. Decorating with your taste, that's all, the cake can be eaten!
Enjoy your meal!
Chocolate biscuit cake with meringue
Biscuit components:
120 gr. sour cream; 6 pcs. chickens eggs; 120 gr. flour; 1.5 tbsp. cocoa powder; 100 gr. sah. sand; 5 gr. soda.
Components for cream:
1 PC. chickens egg; 75 gr. cocoa in powder and sugar; 200 gr. sl. oils; 100 gr. flour; 1 bank boiled condensed milk; 0.5 l of milk; Dry meringue.
Cooking algorithm:
- I divide on 2 halves of sugar between squirrels and yolks. Whip mass. Mix together. I add soda, sour cream. Stirring.
- I sow cocoa in powder and flour. I enter into the composition and make a knee.
- I pour into the bowl of a multicooker dough, it is abundantly smearing the cl. Oil. I install the baking program and a bake of 30 minutes.
- I make cream from whipped chickens. Eggs, sugar, seeded flour and cocoa powder
- Heat milk and introduce the composition into it. Constantly interfere. We send cream on the plate on the middle fire, cook to the density.
- I remove from the fire and give mass to cool.
- I enter the condensed milk, mixing. Then add cl. butter. I clean the composition aside.
- Corge pull out from a slow cooker. I cut into 3 parts when the biscuit base will cool down. Meringue crumble.
- On the first crude put the oil cream, then meringue, cover the other base and makes just stuffing. Cover the third basis, collecting the cake and lubricate with oil cream on the sides and on top of the cake. I give dessert 2 hours to stand in the refrigerator before serving on the table.
About the decoration on the cake I did not mention this recipe, so you can play personally at this expense!
Bon Appetit!
Chocolate "Favorite" Biscuit cake with filling on the cl. Oil and condensed milk
Components: 160 gr. flour; 2 pcs. chickens eggs; 1 bank condensed milk; 1 tbsp. vinegar; 3 tbsp. cocoa; 1 tsp. soda.
Components for cream:
60 gr. flour; 300 ml of milk; 2 pcs. chickens eggs; 2/3 pack. sl. oils; 200 gr. Sahara; 60 gr. cocoa powder; 60 ml of syrup (taste at your discretion); 2 pcs. bananas.
Cooking algorithm:
- Condensed milk mixed with chickens. Eggs, seeded flour. Whip composition using a mixer.
- I add soda, greased by vinegar. The mixture will hiss. Mix the dough and give 10 minutes to stand.
- I pour dough into a lubricated rash. Oil shape. A bake for 30 minutes at 180 gr. The temperature in the oven. After cooking I give it to cool on the grid.
- In a saucepan with a thick bottom mixed seamy flour, milk and chickens. eggs. Whip, excluding lumps.
- Stirring, I do not bring the composition to a boil. I remove from the stove and give cool.
- I enter the bowl of sugar and cocoa. Add cl. Oil and larch.
- I mix the base with the oil composition. I enter 3 tbsp. 1 time. Beep constantly using a mixer.
- Biscuit cut into 3 parts. Lubricate the syrup, the cakes impregnate with cream and decorate the layers by bananas.
- Boca must be aligned with cream mass. I add a coconut chips to the cake. I give urged dessert 2 hours in the refrigerator.
All cakes before serving to the feast is better to impregnate in the refrigerator. Thus, they will become rich in taste.
And now another recipe for cake!
Cake "Food of the Gods"
The recipe is not complicated perfectly, but the treat is really with a gentle divine taste.
Components:
500 gr. flour; 2 pcs. chickens eggs; 1 tbsp. Sahara; Paul Art. nuts; Paul C.L. soda; 1 tbsp. vinegar; 200 gr. sour cream (low fatty).
Cream components: 1 bank of delicious condensed milk; 2 tbsp. cocoa powder; 1 UP S. Oils (high fatty).
Components for decoration: mint leaves; cherry.
Cooking algorithm:
- True to Bela Sugar and chickens. Eggs, I enter sour cream and seeded flour. Whip composition. Gasha soda vinegar. I add to the ground. Mix and introduce nuts. The dough put in the prepared shape with a parchment, lubricated. Oil.
- Bake 40 minutes in the oven. Biscuit Korzh It can prepare earlier, everything will depend on the characteristics of your ovens.
- Mixed cocoa in powder, condensed milk and introduce 1 tbsp. sl. Oil. I do cream. In order to mass beyond better, you need to enter. Oil in softened form.
- Biscuit cut into 2 parts. Korzh lying hands and sharing a crumb into 2 parts.
- Lubricate the cake with cream, sprinkle the crumb. I also cover it with cream, pressed by hands. Then I miss the cream another part of the crumbs finished and so again. The top and the sides also equalize the oil cream.
- It remains only to decorate the cake. For these purposes, I take mint and cherry, removing bones before that. It turns out to be delicious if the cake is made of chopped nuts.
Just before serving to the table, the cake must be impregnated well. I understand, resist the cake to eat - really a difficult task.
- Biscuit does not get out of the form? Put it on a wet towel for 10 minutes. After this time, he will easily come out of it.
- The cream will be air if you enter. Oil gradually, portion for a portion.
- Only chilled cakes should be lubricated. Oil. In reverse case. The oil will melt.
- During the baking of the biscuit, you should not open the oven door. The crude may fall.
- The basis for the cake can be cut along if using a thread.
Bake the cakes more often to tea. It turns out very tasty, and your loved ones, once again thank you.
My video recipe
