Sponge cake is very delicate, tasty, fillings with it can be very diverse. It can be prepared for a children's holiday, and for an adult celebration, party or other event. The main role is played by a cream for biscuit - it should be harmonious and go well with the dough. If you are preparing a chocolate biscuit, the cream should be milk or cream to emphasize the bright taste of cocoa. If the dessert is classic, without the addition of cocoa beans, then the cream is better to make chocolate. This contrast of tastes in combination will give an excellent result: the cake will turn out to be tender and not very sweet. Read about how to make biscuit cream in this article.
Sponge cake
All of these cakes belong to the sponge or “foamy” family of cakes because they get their spongy, light and open texture from beaten eggs or beaten egg whites, and become like foam. Biscuits contain a lot of eggs, but have little or no oil (although chiffon cakes contain a lot of oil).
All of these cakes require manual folding: dry ingredients (and sometimes butter) are stacked in whipped whole eggs or whipped proteins. Sponge cake is not determined by the type of flour or other ingredients. The fact that the structure comes from eggs rather than gluten plays an important role in biscuit cream, which is actually a great help for baking. Its absence is important because it allows us to make endless sweet cakes without adding additional ingredients for this structure. A simple biscuit cream also does not require complex ingredients.
American biscuits - chiffon cakes or daffodils, nut biscuits - are rich in taste and moist. They are good enough to be the main dessert of the evening. They go well with a small amount of fruit and whipped cream.
A few things you need to know about biscuit cakes before you try to make them: biscuit cakes are relatively simple and quick to prepare, but to be successful you must have an idea of baking as a whole. Sponge cake has no analogues, but you need to understand that its airiness depends on the amount of added soda or the quality of whipped proteins.
But this article is not about how to cook the right cake for a biscuit cake - here you will learn how to prepare a cream for a classic biscuit, chocolate and others.
Features of the preparation of cream
A simple and tasty cream for biscuit from cream will turn out if you follow all the rules for its preparation. Let's get acquainted with them before starting to cook:
Start by cooling cream creams. Cold cream whips faster and easier; cooling the bowl for at least 15 minutes before whipping the cream will also speed up the work.
Use a large chilled bowl (metal works best), as well as a whisk, standing mixer, or electric blender. The cream increases at least 3 times of its volume (so that 1 cup of cream will give about 3 cups of whipped cream), and it usually sprays a little when whipped, so be sure to use a very large bowl. (You can try to hold back the spray by placing a bowl in the sink or placing a clean towel around a standing mixer.)
Start whipping cream slowly. Walking slowly, slowly, the amount of spray will be reduced. Add sugar or flavor as soon as the cream begins to thicken a little. About 1 teaspoon of sugar for every 1/4 cup of cream is used (or more to taste) if you want sweetened cream. You can also add 1/4 teaspoon of vanilla extract for every 1/2 cup of vanilla flavored whipped cream, if you like.
Increase speed as soon as sugar or vanilla is included in the cream. Whip the cream until it forms soft peaks. What are soft peaks? When the whisk or tenderloin is removed from the cream, a soft peak should form in the cream, but it should fall to the side, and not completely keep its shape.
Avoid excessive whipping cream. Gently whipped cream is beautiful and maintains a smooth, creamy texture; cream, whipped to hard peaks, begin to get a slightly grainy texture and can quickly split into butter and buttermilk if they are broken.
Whipped cream is delicious immediately after whipping, but they can also be covered with foil and left in the refrigerator for up to 24 hours without any harmful effect, so do not be afraid to whip the cream before guests appear. Some people recommend using powdered sugar or confectionery sugar to sweeten and stabilize whipped cream, which settles slightly over time.
Note: Ultra-pasteurized fat cream is much harder to whip, but you can do it. Make sure they are very cold, and use well-chilled bowls and a whisk. They should be whipped just fine, it can take a little longer than when whipping regular pasteurized cream.
Biscuit Custard
The name of custard comes from the method of its preparation: it is boiled in a thick-walled saucepan for several minutes, adding flour and a thickener (sold in a store in the confectionery ingredients department). Such a cream turns out to be thick, easily amenable and well-kept in shape. It is for these qualities that cooks love him so much. They can not only soak a biscuit, but also decorate it: draw roses with a pastry syringe or make beautiful strips.
Such a cream should be used immediately: it quickly thickens and becomes covered with a film. Before serving, you need to sprinkle the cake with sweetened water using a spray bottle, so that the cream remains shiny throughout the evening.
Ingredients:
- 65 g of margarine or butter;
- 65 g of sugar;
- 1/2 teaspoon vanilla essence;
- 70 g of plain flour or cornmeal;
- 40 g of thickener;
- 1/2 eggs.
Cooking:
- Mix soft margarine or butter with sugar and flavorings.
- Sift flour and custard powder and add to the oil base.
- Stir in enough eggs to make a supple cream.
- Bring to a boil (if it turned out too thick, add some milk).
- Simmer for several minutes, stirring constantly.
- Cool and use as directed.
Chocolate sponge cake
Special attention should be paid to the cream for chocolate biscuit: if you really like cocoa, then you should add it to the cream. If you want to achieve a balanced taste, it is worth making a creamy cream. You will read both recipes for biscuit cream at this point.
But first, it’s worth clarifying a few points.
Understanding of temperature
You do not need to bring the cream to a boil to make a base; it just needs to be a little hot to melt the chocolate. To make this faster and easier, you need to cut the chocolate into small pieces before combining it with a warm cream. This suggests that even a few short pieces of chocolate will melt in very warm creams if there is enough time (if your cream cools before all the chocolate has melted, you can reheat the cream by placing the bowl in a pot of boiling water). It is also important to use your ganache while it is at the right temperature for what you are doing. Still warm ganache is perfectly poured on the cake and settles in smooth icing. If it is too warm, it may be too loose and just work right away; if it is too steep, it will begin to strain and will not spill. On the contrary, the ganache used for biscuits should cool down until it is thick enough, but if it is too cold and hard, it will not fit easily. Watch your cream and be ready to use it at the right time. If it cools too much and hardens, you can always carefully heat it in a water bath until it reaches the proper consistency.
Chocolate cream
Ingredients:
- dark chocolate;
- greasy cream.
Equipment:
- kitchen scales;
- heavy bottom container;
- spatula or wooden spoon.
Cooking:
- Weigh Chocolate: Weigh the amount of chocolate that is required in your recipe. If you do not follow the recipe, start with a small amount and add more as needed.
- Measure the cream: based on a 1 to 1 principle, weigh the amount of cream needed for the cream in a separate bowl.
- Heat the cream: pour the cream into a small saucepan and heat it over medium heat for several minutes. Watch the cream - it does not need to be boiled or boiled. Just need to warm up. The cream is ready when you can put your finger in the cream and keep it there for 3-4 seconds.
- Turn off the heat and remove the cream from the stove.
- Cut the chocolate: while the cream heats up, cut the chocolate into small pieces.
- Add chocolate to the cream. Mix gently to distribute the chocolate evenly, and then let it stand for several minutes so that the chocolate softens and melts.
- Stir the mixture: use a spatula or a wooden spoon to mix the cream. It may look patchy and uneven at first, but keep stirring until it dissolves in the creamy mass.
- Cool the cream, covering with a film.
To make a creamy cream, instead of chocolate add vanilla extract or any other flavorings to the cream.
Classic Biscuit Custard
The biscuit custard recipe has already been described. But it was slightly modified: a thickener and flavor were added. The recipe for a classic biscuit cream read below.
All you need to make two cups of this cream with condensed milk are these few ingredients:
- 120 grams of sweetened condensed milk;
- 1/4 cup unsweetened cocoa powder;
- 2 cups of plain or skim milk;
- 1 teaspoon vanilla extract
- flour - 2 tablespoons;
- a pinch of sea salt (optional).
Cooking:
- Place condensed milk, vanilla extract, cocoa powder and a pinch of sea salt in a medium-sized saucepan.
- Stir until cocoa is well mixed with condensed milk and no pieces remain.
- Gradually add milk. Place the hot chocolate on the stove and heat, stirring continuously. Do not boil. Sift the flour into a hot mixture and simmer for five minutes.
- Cool the cream and use as directed.
Sour cream
It will also be good to cook sour cream for biscuit. He will give the cake a slight sourness and make it very tender. Unlike the classic biscuit custard recipe, sour cream does not need to be boiled, just beat and cool the ingredients.
Ingredients:
- one can of high fat sour cream;
- 20 grams of powdered sugar;
- one egg.
You can also add vanilla extract as desired.
Cooking:
- Cool sour cream, eggs and a whisk for the mixer to a very cold state.
- Beat the egg to a thick foam, add the icing sugar and beat again.
- Sour cream gradually, continuing to whip the cream at high speed.
- The cream should be thick, there should be strong peaks. Do not leave it, it will begin to delaminate. Immediately soak them a cake.
Photos with recipes
There are many ideas for decorating a cake. Below are photos of cream biscuit. Try it again, or add something of your own!
Very beautiful cake. It uses butter cream for biscuit.
This cake is made with the addition of cognac or liquor. The recipe for an unusual and delicious biscuit cream shown in the photo will be described below.
If you follow the figure, then this cake is for you. Forget about the custard cream for biscuit, here is the low-calorie curd cream (whip the soft curd with sour cream and sugar, add vanilla - it’s incredibly tasty), with it you can forget about counting calories.
Fruit cake. As a cream for biscuit, whipped cream is used. Very light and tender dessert!
Fancy cream
An extraordinary recipe for biscuit cream "Drunk whipped cream." Give it a try!
Caution: drinking alcohol under the age of 18 is strictly prohibited.
Not one, but 3 recipes for you. This is a great way to take your vacation to the next level. Making homemade whipped cream is incredibly simple, but here are a few tips to make it completely simple and straightforward:
- Cold, cold, cold. Seriously, use cold ingredients, or you'll be whipping butter.
- You can whisk them by hand, with a whisk, you can use a mixer for thick peaks. Do not interrupt, stop when you have soft peaks.
- Make a cake right before serving the cream; it tends to break down.
- Try the cream to taste during cooking. If you want a sweeter cream, add more sugar. More booze - go crazy.
Orange whipped cream.
Ingredients:
Cooking:
Put all the ingredients in the mixer, beat at a high level until soft peaks, about 3 minutes.
- Immediately soak the cake.
Creamy vanilla cream.
Ingredients:
- 1 cup cream 30-33%;
- half a glass of sugar powder;
- half a teaspoon of vanilla extract;
- 3 tsp cognac.
Cooking:
Put the ingredients in a blender, beat at high speed until soft peaks, about 5 minutes.
Pumpkin bourbon whipped cream.
Ingredients:
- 1 cup cream with a fat content of 33%;
- half a glass of powdered sugar;
- half a teaspoon of caraway seeds;
- 2 tablespoons of pumpkin puree;
- 2 cups of bourbon.
Cooking:
- Whip the cold cream until thick peaks.
- Introduce powdered sugar, cinnamon, mashed potatoes and bourbon, whisk at maximum power for 5 minutes.
Tips
You already know how to make a simple biscuit cream. At the end, some tips for making a biscuit cake so that you can definitely prepare a real culinary masterpiece!
- If you are following the figure, replace half the regular oatmeal and add more fruit. Oatmeal is rich in fiber and low in calories, it is very simple to make flour from it: grind flakes of long cooking in a blender at maximum speed into powder.
- To keep the cake longer, make cream from a cold cream and immediately put it in foil, putting it in the refrigerator. If necessary, open the foil and cut a piece of the desired size.
- Baking parchment works great for lining, as it does not stick. An alternative is softened oil dusted with flour or oil dusted with flour. Do not use too much fat, although either you will fry the sides of the cake. If you cook a cake for a long time (for example, fruit cake), it is also worth wrapping the outside of the mold using brown paper so that the edges do not burn.
- If you put the cake in an oven that is not hot enough, it will affect how it rises. Ventilation ovens may dry the cake slightly, so use the normal setting for a longer shelf life.
- Make sure you use the exact measurements and ingredients as indicated in the recipe. You cannot just add more baking powder if you want your cake to rise more. For accuracy, use measuring spoons, not tablespoons.
- Most recipes require fat and eggs at room temperature. If you take butter directly from the refrigerator, it does not mix well, and cold eggs can make the cake mix worse.
- Cakes, as a rule, are best placed at an average level to ensure uniform baking of the biscuit. After the oven is on, do not open the door until it is almost cooked. If you let the cold air into the oven, then the cake is likely to collapse, you need to wait until it rises and hardens before you look. Similarly, when you put the cake in the oven, do not lower the temperature.
- If you used the right baking dish and you have a good oven, the timings indicated in the recipe should be accurate. As the ovens change, check the cake just before the end of cooking. The cake that is prepared should feel the same if pressed to the edges or in the middle. In addition, the skewer, inserted in the center, must be dry. If your cake is not cooked correctly and looks brown, you can cover it with a little dampened greaseproof paper.
Conclusion
Now you know a lot of different recipes for biscuit cream. Which one to use is up to you. You can also experiment with different flavors and flavors, creating unique flavors and tastes in the kitchen. Do not forget that everything is in your hands! Follow your intuition and cook culinary masterpieces.