Cake with butter cream is one of the most delicious confectionery products that you can imagine. Such a dessert is characterized by insane tenderness and lightness, for which he is so fond of many sweet tooth. A cake can consist of almost any cake: biscuit, honey, puff and even pancake. One thing remains unchanged - airy cream. This filling is able to soak well both wet and dry dough. Thanks to this, the dessert turns out to be juicy, soft and literally melts in the mouth.
If you have never prepared such an amazing delicacy, then now is the time to correct this oversight. Simple but very detailed recipes with photos will help you with this. Cakes with butter cream are prepared quite simply, you should only carefully follow the instructions. If you do everything right, then you will get a truly amazing treat that will decorate any daily and solemn table.
Cream Pancake Cake
Such a treat is ideal for evening tea drinking in the circle of relatives and friends. Cooking a dessert does not take much time and effort, so you can well treat your loved ones with a delicious cake at any time. If you decide to make a dessert for the guests, then you only need to attach a little imagination and decorate it beautifully. A pancake cake with butter cream turns out to be very tender, rich and incredibly tasty, so do not be surprised if it turns into one of your family’s favorite treats.
Ingredients for the dough:
- two chicken eggs of the highest grade (large);
- two glasses of wheat flour (with a hill);
- 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.
Cream Products:
- half a kilogram of mascarpone;
- three tablespoons of condensed milk;
- half a glass of granulated sugar;
- vanilla essence (optional).
Still need:
- a little refined vegetable oil or a piece of bacon to grease the pan.
Making tender pancakes
The recipe (with photo) of the cream cake begins with the preparation of pancake dough. You can knead it using your favorite recipe. In this case, do not forget to reduce the amount of sugar so that the cake does not turn out sugaryly sweet. If you do not have a proven recipe for pancake dough, then prepare it in the following way.
In a deep bowl suitable for kneading products, combine chicken eggs, salt, granulated sugar and a half cup of fresh milk. Use a mixer to turn all products into a homogeneous mass.
Combine flour with baking powder. Add the dry ingredients to the milk-egg mixture, remembering to sift them through a sieve. Stir the mass with a spoon.
Begin to beat the dough with a mixer, gradually pouring the remaining milk to it. At the very end of the batch, when the mass becomes homogeneous, add refined oil.
Lubricate the pancake pan with a thin layer of fat. It can be lard or butter. Place the pan on the stove and heat it.
After scooping the dough with a ladle, pour it onto the frying surface. Quickly rotating the pan in a circular motion, distribute the mass around the entire circumference. Fry the pancakes over medium heat until golden brown on both sides. Put finished products on a large flat plate.
Tip
Lubricate a pancake pan only before frying the first product. If you use ordinary cast-iron cookware, then add fat as needed.
Cream Cheese Cooking
Making the filling for a tender cake is very simple. Combine soft cheese with sugar, condensed milk and vanilla essence (literally one drop is enough) in a convenient bowl. Rub the mass thoroughly with a hand whisk or fork. Achieve complete dissolution of sugar crystals. Once the cream has a homogeneous structure, you can begin to assemble the dessert.
Pancake Cake Formation
Place one pancake on a large, flat dish. Generously grease it with cream cheese cream. Cover with a second pancake. Press the surface lightly with your palms so that the products stick well together. Brush the new layer with cream again. Repeat the cake assembly procedure until you run out of cream or pancakes (and if you're lucky, then all at the same time). The last cake is not to be lubricated. Press the top of the finished dessert carefully with your palms.
Put the pancake cake with cream cheese cream in the refrigerator for several hours so that it is well soaked. Then it can be decorated, for example with melted chocolate or whipped cream, and immediately serve.
Napoleon Cake with Butter Cream
This dessert has not lost its popularity over the years. As the story goes, the great emperor himself loved to enjoy a delicate and tasty cake. In those days, mere mortals could not even dream of tasting a royal treat. Today, delicious pastries are available to almost everyone. The classic recipe for “Napoleon” involves spreading cakes with custard. Try to step back from this tradition by soaking in layers of creamy filling. Deliciously tender and insanely delicious cake will become one of the most favorite desserts in your family. The preparation of Napoleon is a laborious process, but not at all complicated. Therefore, be patient, inspired and in a good mood. The award will not take long.
Products for crispy cakes:
- a small jar of sour cream (200 milliliters);
- one pack of cream margarine (250 grams);
- two and a half cups of wheat flour.
The components of a gentle cream:
- one and a half packs of butter (270 grams);
- one can of condensed milk.
Cake Cooking Guide
Before you start creating the goodies, place the margarine in the freezer for one hour. The product should freeze well.
Take a deep bowl and chop margarine into it using a coarse grater. Add sour cream there (fat does not matter). Sift flour into a bowl with the rest of the dough ingredients. Knead the resulting mass with your hands. You should get a smooth and fairly elastic dough that does not stick to your palms.
Roll the cake blank into a ball and then wrap it tightly in cling film. Place the dough on the top shelf of the refrigerator. In an hour, the blank for Napoleon will be ready for further work.
Before starting to form cakes, turn on the oven 180 degrees. He must have time to warm up.
Sprinkle the work surface with flour. Remove the dough from the refrigerator and unfold the film. Place the ball on the surface and roll a sausage from it about 7-8 centimeters thick, then cut it into 7 equal parts. Roll each piece into a ball. Place the resulting koloboks in a bowl.
Take one ball and roll it with a rolling pin on a surface sprinkled with flour. You should get a round thin layer (about 2 mm).
Cover the baking tray with parchment paper. Put a layer of dough on it. Over the entire surface of the future cake, make a prick with a fork so that it does not swell when baking. Place the pan in the hot oven for 5-7 minutes.
Cook the rest of the cakes in the same way. After they cool, give them a neat shape. Take a suitable plate and attach it to the finished cake. Cut the crisp layer with a knife, moving along the contour of the dishes. Trim all the cakes. Do not throw out the remaining cuttings, they will come in handy for decorating the cake.
Creating a creamy filling for Napoleon
Recipe for cream cake with condensed milk also requires preliminary preparation. If margarine for cakes was required to be frozen, then the filling oil, on the contrary, should become soft. Therefore, remove it from the refrigerator in advance, at least one hour before starting work.
Place softened butter in a convenient container. Beat it with a mixer for several minutes. The oil should become lush and whiten. When the desired result is achieved, start injecting the condensed milk. Do this gradually so that the ingredients mix well. Beat the mixture until smooth and smooth.
Final stage
Smear the crunchy cakes with butter cream, laying them on top of each other and pressing lightly with your palms. Do not press hard, because the layers of dough have a very fragile structure.
Turn the scraps of cakes into crumbs using a blender or mortar. Sprinkle the top and sides of the dessert with it.
Send the cream cake to the refrigerator for at least three hours. If you have time, then leave it for the night. During this time, "Napoleon" is well saturated, due to which it will become very tender and moist.
Chocolate cream cake with fruits
A truly magnificent dessert closes the composition of royal treats. Chocolate cake with butter cream and fruit boasts a delicious appearance, rich and vibrant taste of cakes, as well as unforgettable tenderness of the filling. Bananas and peaches give the pastry an exquisite tropical touch that blends harmoniously with the friendly company of biscuit and impregnation, consisting of cream, cottage cheese and butter. Fruits can be replaced with your favorite fruits if desired. Everything is combined with a chocolate dessert: strawberries, raspberries, cherries, pears, apricots, etc.
For dark biscuit cakes you will need:
- six chicken eggs (grade 1);
- one tablespoon of refined oil;
- two tablespoons of cocoa powder;
- a pinch of salt;
- one glass of flour;
- one incomplete glass of granulated sugar (170 grams).
For the most delicate creamy cream you will need:
- a pound of soft cottage cheese of medium fat content;
- three tablespoons of cream 33%;
- half a glass of sugar;
- two tablespoons of butter;
- three ripe peaches;
- one large banana.
Chocolate Biscuit Guide
Remove the eggs from the refrigerator in advance. The product must have room temperature. Cold eggs will not beat to the desired state.
Separate the yolks from the proteins. Beat the first 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 proteins. Beat them with the remaining sugar until steady peaks appear.
Add the yolk mass to a strong protein foam. Gently mix the two mixtures with 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 the dry ingredients to the egg mixture. Gently mix all components again with a silicone spatula. Pour in vegetable oil. Stir the dough one last time.
Cover the bottom of the detachable shape with parchment. Lubricating the sides of the container is not recommended, this will prevent the biscuit from rising. Pour the chocolate dough into the mold, and then send it to the oven preheated to 170 degrees for 35-40 minutes. The first quarter of an hour the oven door cannot be opened. After 20 minutes, you can look into the oven to make sure that 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 save the height of the biscuit. 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 sent to the refrigerator for at least 6 hours (preferably at night). However, if there is no time at all, then this action can be ignored.
Divide the cooled sponge cake into four equal cake layers. Set them aside while you are filling the cake.
Cooking fruit cream
Carefully grind the cottage cheese through a sieve to give it a uniform consistency. It is not recommended to use a blender for these purposes, because the product is likely to become watery. If you do not want to waste time grinding the ingredient, simply replace it with curd without any additives.
Place softened butter in a deep container. Beat it with a mixer, gradually adding sugar. When the sugar dissolves well and the mass turns white, pour in the cream. Continue whipping the cream for about 3 minutes. During this time, it will become more magnificent and slightly increase in volume. It remains only to introduce wet cottage cheese. If you have a dry-structured product, increase the amount of cream by approximately 100 milliliters. Beat everything together until the mass acquires a smooth, uniform and lush consistency.
Peel the bananas and rinse and peach the peaches. Cut the fruit into small cubes (about 1 centimeter).
Cake assembly
Place the bottom cake on the dish. Generously grease it with creamy curd cream. Put the fruits on top. Cover the first layer with a second cake. Press lightly with his hands. Repeat the “Filling - Fruits” procedure again. The same thing needs to be done with the third cake. The last layer does not need to be lubricated. If desired, it can be decorated with chocolate or fruit glaze, whipped cream, icing sugar or use a glossy ganache cream. Put the dessert in the refrigerator for 4-8 hours.
Chocolate cake with creamy curd cream and fruits will appeal to both children and adults. A sumptuous treat will wonderfully complement a cup of aromatic tea or coffee.