None of the sweet tooth will definitely refuse such a delicious cake. The delicate texture of the biscuit, a light cream and the refreshing taste of berries in jelly can give true pleasure. If you want to surprise your guests at the festive table - feel free to cook a sponge cake with cream. Photos and recipes for this amazingly delicious, light and delicate dessert are presented in our article. Well, so that even a novice pastry chef will cope with the task, the entire cooking process will be painted in literally steps.
Cream cake sponge cake recipe
Many housewives boldly call this cake their signature one. And this is not surprising: it always turns out to be tasty and causes constant delight among the guests. Such a biscuit cake is prepared with whipped cream and fruit - both fresh and canned. Kiwi, and oranges, and peaches, and strawberries will do. Fruits and berries can be used both to decorate the upper cake, and add them to the cream.
When preparing a cake, you should adhere to the following sequence of actions:
- Baking a biscuit. According to the original recipe, the cake should turn out to be three-layered, which means that the tall and magnificent cake is cut into three parts.
- Sponge cake soaking. To make the cakes moist and soft, they are moistened with sugar syrup, jam, compote or juice.
- Cooking cream. Whipped cream cream is perfect for sponge cake . Well, in order to keep his shape better, you can add cream cheese or boiled condensed milk to it.
- The assembly of the cake and its decoration. At this stage of preparation, pieces of fruit and berries are laid out on the upper cake and poured with a gelatinous mass. If desired, the sides of the cake are decorated with whipped cream, as in the photo in the article.
List of ingredients
Lush biscuit cake is prepared from such products:
- eggs - 6 pcs.;
- sugar - 1 ½ tbsp .;
- flour - 1 ½ tbsp.
A biscuit is baked in a mold with a diameter of 24 cm and a height of at least 6 cm. Additionally, prepare baking paper and butter or vegetable oil to grease the parchment.
To soak cakes you will need:
- water - 70 ml;
- sugar - 70 g;
- cognac - 1 tbsp. l .;
- strawberry jam (jam) - 150 ml.
If you plan to use fruit to decorate the cake, then you can soak cakes with juice from canned pineapples or peaches.
To prepare the cream you will need the following ingredients:
- cream with a fat content of 35 - 38% - 500 ml;
- powdered sugar - ½ tbsp.
To make a cake, you need to prepare:
- strawberry berries - 500 g;
- jelly for cake - 1 - 2 pcs.
Step 1. Baking a biscuit
The basis of the cake is sponge cakes. They are obtained by cutting a magnificent biscuit into three parts. The process of preparing the dough and baking a biscuit base consists in the following steps:
- Preheat the oven to a temperature of 180 ° C.
- Cover the bottom of the baking dish with parchment and grease with butter. But the side walls should remain dry.
- Separate the whites of the eggs from the yolks.
- Sift flour.
- Beat the yolks with a mixer with half the volume of sugar. After about 5 minutes, the crystals will dissolve and the egg mass will turn white.
- Introduce flour into the yolk portion of the dough. Stir with a spatula.
- Beat whites with the remaining sugar separately. The mass should turn out magnificent and dense.
- Insert the proteins into the dough. Shuffle, making movements with the scapula from the bottom up.
- Transfer the dough into the prepared form.
- Bake the biscuit in a preheated oven for 50 minutes. Do not open the oven door for the first half hour of cooking. Remove the finished biscuit from the mold and cool on the wire rack.
Step 2. Impregnation for cake layers
Even the most magnificent sponge cake must be soaked before assembling the cake. Otherwise, it will turn out to be too dry. As an impregnation for a biscuit cake with cream, sugar syrup is ideal. And to make it more fragrant, confectioners recommend adding cognac to it. So, cake biscuits for cake should be soaked as follows:
- Pour water into the stewpan and pour sugar. Bring the ingredients to a boil over low heat. Once the sugar has dissolved, remove the dishes from the stove.
- Cool the syrup, then add a tablespoon of brandy to it and mix.
- Cut the biscuit into 3 layers of the same thickness. Put them on a horizontal surface.
- Soak the cakes with the prepared syrup and grease with strawberry jam on top. The exception is the top cake. It is not necessary to lubricate it with jam, just soak it with sugar syrup.
Step 3. Cream for cream biscuit cake
Whipped cream is perfect for most cakes. To prepare such a cream is very simple:
- Pour chilled cream with a fat content of at least 33% into clean, dry dishes.
- Beat them with a mixer, starting at low revs and gradually increasing speed.
- Add icing sugar.
- Continue to whip the cream for a few more minutes until the cream is in good shape. The main thing is to ensure that the cream does not turn into butter.
- Lubricate syrup and jam cake with cream cream. Garnish sponge cake with berries and pour jelly. We will consider this cooking step in more detail.
Step 4. Decoration of fruits or berries in jelly
To make the cake not only tasty, but also beautiful, you need to pay attention to its design:
- Wash strawberries thoroughly, dry and chop as you wish.
- Gently lay them on the top cake cake.
- Dissolve jelly in warm water according to the instructions on the package.
- Using a tablespoon, cover them with berries on the cake.
- Add fixative to the remaining cream. Put them in a pastry bag. Use a nozzle to decorate a biscuit cake with cream. Fruits can also be laid out on top. Before serving, keep the cake in the refrigerator for at least 2 hours.
Cooking nuances
To make a biscuit cake with cream (you can see the photo of the finished dessert in the article) as a tasty, delicate and evenly soaked syrup, it is recommended to adhere to the following tips from professional confectioners during its preparation:
- The finished biscuit will be easier to cut into cakes if, after baking, let it “lay down” for at least 24 hours. To do this, a biscuit that has cooled on a wire rack is wrapped in cling film and placed in a refrigerator for a day.
- Before preparing the cream, it is recommended to cool not only the cream, but also the dishes in which they are planned to be whipped.
- To decorate the cake, it is recommended to add a fixer or corn starch to the cream of cream. It should be taken at the rate of 1 teaspoon per 200 ml of cream.
Sponge cake with condensed milk and cream
Cream with whipped cream is a classic of the genre. If you just want to try something new or try to surprise your guests, then you should use the following recipe for a biscuit cake with whipped cream and boiled condensed milk:
- Bake a sponge cake from flour, sugar and eggs. Cool it and cut into 2 - 3 cakes.
- Soak sponge cake with syrup.
- Pour 500 ml of high fat cream into a deep bowl. Beat them to the peaks.
- Without stopping working as a mixer, add 250 g of boiled condensed milk in small portions. When the mass becomes dense and uniform, the cream will be ready. For cream, boiled condensed milk should be used. If you take ordinary condensed milk, the whipped mass will turn out to be loose and will not keep its shape.
- Apply cooked cream to soaked cakes, laying them on top of one another. Decorate the top of the cake as desired.
Cake recipe with cream and mascarpone cream
Cream for the next cake has a more dense consistency. He lays on cakes with an even layer, while soaking them. The cream for such a biscuit cake is based on cream and cream mascarpone cheese. Well, to make the dessert even tastier, fruits or berries are recommended to be spread right between the cakes. Step by step recipe can be represented as follows:
- Knead the dough and bake an airy and porous vanilla biscuit. To do this, beat the yolks of 6 eggs with 150 g of sugar and vanilla, and the proteins separately with a pinch of salt.
- Add 100 ml of warm boiled water, baking powder (1 tsp) and sifted flour (130 g) to the yolk mass. Beat well with a mixer again. Sugar crystals should completely dissolve.
- Gently introduce the proteins and mix with a spoon or spatula. The mixer cannot be used at this stage.
- Put the dough in a mold with a diameter of 20 cm and send in a preheated oven for 40 minutes. The baking temperature of the biscuit is 170 ° C.
- For cream, beat 300 ml of cream with powdered sugar (400 g). When the mass becomes lush, add 400 g of mascarpone into the spoon with it. Cheese should be cold, like cream.
- Wash and cut strawberries into thin plates. In total, 200-300 g of fresh berries will be needed.
- First put whipped cream on the biscuit cakes, and then spread thin strawberry plates on top.
- Similarly, layered two more cakes. Garnish with the remaining cream and whole berries.