Any holiday is an occasion to bake a cake. It is unlikely that any hostess will refuse to use it: both adults and children love sweets, but on weekdays there is not enough time to bake time (and this is not cheap). And what is the main thing in cakes? Of course, cream! The most primitive sponge cakes and even ordinary pancakes will become a culinary masterpiece if they are talented to layered. Unfortunately, most home cooks are usually limited to the most primitive options - sour cream, with condensed milk, in extreme cases, custard. And few know how delicious cheese cream is for a cake. The recipe, meanwhile, is very fast and does not require specific culinary skills. In addition, with the introduction of new components, the “filling” acquires a completely unique, never repeating taste.
A few words about the components
If you decide to make a cheese cream for the cake, the recipe involves not at all the usual hard varieties for the base. It should be soft cream cheese like Mascarpone, Almette, or Philadelphia. And, so to speak, in pure form, without any flavoring.
Another important detail: no matter what cheese cream you choose for the cake, do not try to replace the powdered sugar that comes with it with ordinary sand. It will turn out something rather rough consistency, which greatly spoils your first impression.
Cream must be taken on those that say "for whipping", otherwise the cream will turn out to be very liquid.
Basic Cheese Cream Cake: recipe with photo
Let's start with a minimum of ingredients. The embodiment is elementary: a pound of tender cheese is whipped until airy. Separately, the same thing is done with a third liter of cream - the fattest you can find, ideally 38 percent. Powdered sugar is poured into the cream when whipping. Its amount depends on your love of sweets. The masses are combined carefully and carefully - and the cream and cheese cream for the cake is ready! Choose any recipe for shortcakes: the cream is combined with any baking.
With condensed milk - also
If your children do not consider pastries to be a cake in which their favorite condensed milk does not participate, do not despair: with it you get a great cheese cream for the cake. The recipe allows the use of both ordinary and boiled condensed milk. All the same pounds of cheese are lushly whipped, as it rises, the second component is added. You can add powdered sugar, but here you need to be careful: condensed milk is already very sweet.
Banana offer
Cheese cream for the cake will be very interesting if you add the fruit component to the basic recipe. For example, half a kilogram of "Mascarpone" or "Philadelphia" beat with a ripe banana, and then combine with three hundred grams of whipped to persistent peaks with powdered sugar cream powder. After mixing both masses, it is advisable to whip the cream again.
Orange cheese cream
The main culinary approaches - as in the case when preparing a banana cream cheese cream for a cake. However, there are certain subtleties. Firstly, it is better not to be lazy and peel large orange slices from a whitish skin. Secondly, at first the fruit breaks through the blender, and then cheese is introduced into it. A third of a liter of cream is traditionally processed separately with a mixer, again with powdered sugar, taken to taste. After joining the workpieces, the cream is again fluffed.
Cheese and chocolate layer
What is interesting about this cheese cream for the cake: the recipe does not limit the cook in choosing chocolate. You can take white or black, bitter or milk - in any case, it will turn out deliciously, and the taste will be different every time. Added tangerines will give even more piquancy to the cream. If you decide to cook with them, then first the two fruits are peeled, sorted into slices, freed from the films and passed through a blender. Then, to them, without stopping beating, 500 grams of cream cheese is added. In parallel, a 250-gram bar of chocolate is heated. When it completely goes into a liquid state, the chocolate cools a bit and whips along with the rest of the ingredients.
Coffee cream
It can be implemented in two ways:
- Brew strong natural coffee and strain it from the ground; you need two large spoons.
- Two small spoons of good instant coffee are bred directly in cream.
How to proceed depends on how kindly you feel about the drink: many people do not accept soluble variations at all. The cream (glass) is whipped with coffee and powdered sugar, a pound of Philadelphia (or another cheese from the same series) - separately, then combined, and after a new whipping, a fragrant cream-cheese cream for the cake is obtained. Even after the end of the holiday, a piece of such baking will be very appropriate for a morning cup of coffee.
Complex cream
This variation on the theme is most difficult to execute. But the culinary experts assure that the recipes for cakes with cream cheese cream, created according to the proposed algorithm, give the most successful results. Yolks are separated from five eggs; for proteins will have to come up with a different purpose. They should be whipped with three tablespoons of sugar (this time it is sand, not powder). The mixture is placed in a water bath until, with continuous stirring, the sugar is completely dissolved. A quarter of cheese is introduced right in the bath and whipped. Having received the elastic mass, remove the container from the fire and leave to cool naturally. A glass of greasy cream is whipped into a dense foam, both masses are mixed and whipped again.
Honey modification
The only condition for success: honey should not be too thin. But sugared also will not work. A pound of tender cheese is whipped with two tablespoons of honey, and a third of a liter of thick cream - with the already familiar icing sugar. Here, as with the use of condensed milk, caution will be required so that the cream does not turn out to be sugary. You can combine a little of both masses in a spoon and try for sweetness. When its degree satisfies you, both parts are connected and well made their way together.
Scope for creativity
Knowing the basic recipe, you can come up with a variety of, including unique, variations on the theme of cheese cream. To encourage imagination, we’ll show you the most common improvements.
- All of the proposed varieties go well with vanilla. In the main recipe, it is not indicated just because not all confectioners like it.
- Alcohol brings creams to a spicy touch and taste variety. 1-2 tablespoons are taken per pound of cheese. Liquors will be preferable - they will add flavor, and at the same time they are not too strong, so they will not add a strong flavor of alcohol.
- If you want to get a dense layer - mix gelatin diluted according to the instructions in the cream.
A number of culinary specialists, preparing cream cheese cream for the cake, replace the cream with butter. However, the result is more bold and less airy, so for the sample you should first do it a little while experimenting on cakes.
Curd modifications
Do not forget that cottage cheese is also cheese. And if you are afraid that the creamy cheese cream for a cake from the unusual “Philadelphia” family will not like it, make a more traditional filling. An equal amount of cream and cottage cheese is taken for her. As the latter, you can use the sweet mass - it has a more delicate structure, so it will be easier to grind. both components are whipped together with the addition of powdered sugar (near a spoon with a slide).
There is another option: for 400 grams of high fat cream, take half the amount of natural yogurt without flavors and cottage cheese (also fatty). Here it is possible to put into action not powder, but granulated sugar: it will dissolve well in liquids.
Strawberry cake
If you have not had to deal with such a filling and you are a little confused, here's a recipe for a delicious cake with cheese cream. Two eggs make their way with 100 grams of sugar; The mixer should work for at least five minutes. Flour gently intervenes in an amount equal to sugar. In a greased form, the biscuit bakes for about a quarter of an hour and cools. There is just enough time for the construction of the cream. For him, a third kilo of soft cheese is mixed with one hundred grams of sugar, heavy cream is poured (half a glass, about 100 g), then two eggs are driven in and again the mixer works. The cream is distributed over the cooled cake, the cake hides in the oven for another quarter of an hour. Jelly is prepared: if it is for cakes, then according to the instructions; if normal - take half as much water. Strawberries are distributed over the cooled cream. A thin layer of jelly is poured; the cake is hidden in the refrigerator until it solidifies, after which the rest is poured. The next morning you have not only a delicious, but also a very beautiful cake!