The success and taste of chocolate biscuit cake depends not only on properly cooked cakes. An important role is played by a cream for chocolate biscuit. It is he who will make your cake unique, delicate. This article has selected recipes for the most interesting and exquisite creams. Thanks to this selection, it’s easy to make a delicious cream for chocolate biscuit. Choose the most suitable recipe for your case and cook for the joy of yourself and your loved ones.
Protein cream for biscuit
Simple, airy, low-calorie - it's not even a cream, but rather a protein souffle. It is prepared quite easily and quickly. And in comparison with butter and butter, this simplest homemade cream is the most harmless figure.
Ingredients:
- Two glasses of sugar.
- Ten egg whites.
- Two tablespoons of condensed milk.
- 150 ml of plain water.
- 20 grams of gelatin.
- One teaspoon of vanilla extract.
Cooking:
- First, rinse the eggs thoroughly, then dry them with a towel.
- Carefully separate the whites from the yolks. It is important that the protein container is clean and dry. Avoid getting yolk in the mass.
- Remove the egg white containers for a while in the refrigerator. Chilled protein whips much better.
- Pour gelatin with cold water, mix well, leave aside until swelling.
- Heat the swollen gelatin over a fire until it is completely dissolved. Do not bring the mass to a boil.
- Strain the heated gelatin, add the condensed milk. Keep the resulting mass warm, stir occasionally, otherwise lumps may form.
- Beat chilled proteins to a stable airy foam, then, without ceasing to beat, pour a little sugar into the cream.
- As a result, you should get a mass that forms stable protein peaks.
- It remains only to carefully pour the gelatin into the proteins and beat all the components.
Butter cream
In order to prepare this cream for chocolate biscuit, you will need these products:
- 500 ml of 30% cream.
- 150 ml of liquor.
- Three tablespoons of sugar.
- 200 grams of prunes.
Cooking:
- Prunes will need to be dealt with in the evening: rinse it, pour boiling water over it.
- Remove seeds from prunes, chop them with a knife or scissors.
- Pour the chopped pulp with liquor. If you plan to make a cake for a children's holiday, it is better to replace the liquor with sweet syrup.
- Leave the prunes in the refrigerator overnight.
- The next day, grind the swollen prunes in a blender. It is not necessary to grind the mass until mashed, you should get the consistency of a not very dense jam.
- In a separate container, beat the chilled cream, gradually adding sugar. Stir until a cream is firm.
No need to mix two masses into one. Lubricate the cakes with prunes first, then with butter cream. Chocolate sponge cake with butter cream and prunes is incredibly tasty and juicy.
Glaze
Perhaps this is the easiest and fastest option. Moreover, it is simply impossible to spoil it. Anyone can handle its preparation.
Ingredients:
- 150 ml of 30% cream.
- 150 grams of dark chocolate.
Cooking:
- Bring the cream to a boil, but do not boil.
- Remove the container with hot cream from the gas stove, put in it pieces of dark chocolate, mix the mixture until the last ingredient is completely dissolved.
- After cooling, the cream thickens to the desired consistency for lubricating the cake.
As you can see, this biscuit cream is simple. But, despite this, a cake soaked with such icing turns out to be really tasty.
Condensed Milk Cream
It is simply impossible to describe the taste of this cream: juicy, amazing, delicious. Try it, you won’t regret it.
Ingredients:
- 200 grams of butter.
- 200 grams of condensed milk.
- Two tablespoons of vanilla sugar.
Cooking:
- Warm the butter to room temperature, then beat with a mixer until smooth.
- Continuing to beat, pour in the condensed milk, pour sugar.
- The resulting cream should be thick and keep its shape well.
Chocolate biscuit nut cream
Ingredients:
- 100 grams of butter.
- 150 ml of milk.
- Half a glass of sugar.
- Two yolks.
- 50 grams of chopped nuts (hazelnuts, walnuts or peanuts).
- A bag of vanilla sugar.
- 10 grams of starch.
Cooking:
- Beat all ingredients in the recipe, except oil, in a small container until smooth.
- Heat the mixture in a water bath. It must be constantly interfered so that it does not burn, otherwise in the finished cream you will feel the aftertaste of burning. Do not bring the mass to a boil so that the milk does not curl.
- As soon as the cream thickens, add chopped nuts, mix, remove from heat, cool.
- Warm the butter to room temperature, beat it in a blender. Add a slightly cooled cream, whisk thoroughly until smooth.
Enjoy your meal! May your holiday be a success. Cook for yourself and your family with love and pleasure!