It is hardly possible to imagine a cake in which there would be no delicious cream. As the basis for the preparation of the sweet layer, cream, jam, sour cream, cottage cheese, condensed milk and other ingredients are usually used. After reading today's article, you will learn how to make cream for cake without butter.
Coconut layer on the water
A cream prepared according to this recipe turns out to be quite sweet and thick. It has a pleasant exotic taste and aroma. Therefore, it is ideal for lubricating biscuit cakes. To make such a custard for a cake without butter, you need a simple set of products and a bit of free time. In your kitchen you should find:
- ½ cup sugar.
- 3 tablespoons of coconut milk powder.
- A pair of glasses of settled water.
- 3 tablespoons premium wheat flour.
This cream for cake without oil is prepared extremely quickly and simply. A glass of water and sugar are combined in a stewpan. All mix and send to the fire. While the syrup is warming up, the remaining water is poured into another vessel and the flour and coconut milk are dissolved in it. The resulting liquid is injected into a boiling syrup in a thin stream, not forgetting to vigorously mix the contents of the stewpan.
The future cream for the cake without butter is boiled to the desired density and removed from the burner. After that, it is cooled and used as intended.
Lemon layer with mascarpone
This cream has a light and airy structure. It has a pleasant sour taste and is able to compensate for the sugary sweetness of cakes. It is often used to impregnate biscuits. To prepare a gentle cream cake-free cream, check in advance if you have everything you need on hand. You will need:
- 250 grams of mascarpone.
- 3 tablespoons of any liquor.
- 100 grams of powdered sugar.
- Juice from a quarter of lemon.
- ½ sachet of vanillin.
This simple cream cake is prepared in just half an hour. Mascarpone, warmed to room temperature, combined with icing sugar and vanilla and beat until lush foam appears. In the resulting mass add lemon juice and again begin to work as a mixer. Then liquor is sent there and once again intensively whipped. The resulting cream is sent for half an hour to the refrigerator, and then used to lubricate the cakes.
Curd layer with berries
This simple cake cream blends perfectly with any cake layers. It can be used not only for greasing baking, but also as an independent dessert. It has a pleasant berry aroma and delicate texture. For its preparation does not require expensive and scarce products. All you need is:
- 200 grams of fresh cottage cheese.
- 3 tablespoons of crystalline sugar.
- 8 ripe strawberries.
- A teaspoon of vanilla sugar.
The washed berries are freed from the stalks and placed in a blender. Cottage cheese, sugar and vanillin are also sent there. All beat well until smooth. The resulting mass is cleaned in the refrigerator, and after half an hour it is used as intended.
Chocolate layer with yogurt
This cream in consistency resembles sour cream. But, unlike the latter, it has a pronounced taste and aroma. Such a cream works well with any baked base and consists of a minimal set of components. To receive it you will need:
- 50 grams of dark chocolate.
- Half a kilo of natural Greek yogurt.
- 200 grams of condensed milk.
First of all, you need to do chocolate. It is broken into pieces, melted in a water bath and cooled. In a separate bowl, beat the yogurt and condensed milk so that they acquire a creamy consistency.
Liquid chocolate is carefully introduced into the resulting mass and gently mixed with a wooden spatula. Ready cream for the cake without oil is put in the refrigerator. After a couple of hours, it can be used to lubricate the cakes.
Milk based interlayer
This is one of the easiest and budget options. It is great for greasing virtually any cake. To prepare it, you should have at hand:
- 60 grams of premium wheat flour.
- 600 milliliters of cow's milk.
- 200 grams of crystalline sugar.
- 25 g of cocoa.
Sifted flour is poured into the stewpan. Dry cocoa and sugar are added there. Milk is gradually poured into the resulting mixture, not forgetting to constantly mix, to prevent the formation of lumps. Then the stewpan with all components is put on the stove and brought to a boil. Immediately after the appearance of large bubbles, the cream for the cake in milk without oil is removed from the heat, covered with cling film and cooled. After it cools completely, you can begin to lubricate the cakes.
Creamy layer
The composition of this impregnation contains relatively many ingredients. It is a good combination of whipped cream and custard milk. To avoid unpleasant surprises, check in advance if you have everything you need on hand. This time your home must have:
- 250 milliliters of cow's milk.
- 60 grams of sugar.
- Yolks from two medium eggs.
- 30 grams of corn starch.
- ½ teaspoon vanilla essence.
- 250 milliliters 33% cream.
- A tablespoon of powdered sugar.
- A standard bar of dark chocolate.
First you need to do custard. For its preparation in a stewpan combine milk and half of the available sugar. All this is sent to the stove and brought to a boil, not forgetting to stir.
Starch, egg yolks and the remaining sugar are ground in a separate container. Boiled milk is immediately removed from the burner. A third of the resulting liquid is poured into the yolk mass and mixed well. Then it is returned to the stew-pan and whipped with a whisk. The container is again placed on the stove and its contents are brought to a boil. After the appearance of the first bubbles, you can turn off the fire and add chocolate broken into pieces. The finished custard is covered with plastic wrap and refrigerated for several hours.
In a separate bowl, whip the cream with vanilla essence. Shortly before the completion of the process, they add a tablespoon of icing sugar and continue to work with a whisk until stable peaks form. Whipped cream is carefully combined with a completely cooled custard and gently mixed until smooth. If desired, pieces of fruit or berries can be added to such a layer.