Any pastries, cakes, pastry pastries are not complete without butter cream. Cream based cream gives them a great taste. In addition, due to it, you can create all kinds of decorations in the form of patterns, flowers and other beautiful patterns on baking.

You can also add chocolate, food colors, nuts to it, which will not only improve the taste, but also make it more beautiful and original.

How to make this cooking masterpiece at home, what it can be made of and what needs to be added to it - popular recipes for butter creams for baking will help us figure it out.

Classic Butter Cake Recipe

Preparation:

The butter needs to be softened in the microwave, but not too much;

Put a whisk on the blender and beat everything at medium speed for 5 minutes;

After that, pour granulated sugar and a bag of vanilla sugar there;

Everything is whipped until all the grains are completely dispersed;

In order to make it easier to work with the cream, you need to put it in a cold place for half an hour.

Sponge cake cream

You will need the following components :

• Powdered sugar - 150 grams;
• Heavy cream - 500 ml;
• Gelatin - 30 grams;
• A pack of vanilla sugar.

Preparation:

1. Place the gelatin in a small cup and cover with warm water. We leave it for 20-30 minutes so that it swells;
2. Then pour the gelatin into a small saucepan and put on water bath or at little fire... It should be boiled until all the lumps are dissolved. It should be stirred constantly. Turn off the heat and leave the gelatin to cool;
3. Put the cream in a bowl and beat it with a mixer;
4. In the process of whipping, sugar and vanilla sugar should be slowly poured into the cream;
5. Continuing to beat, add the gelatinous mass there and beat everything for 15 minutes;
6. If you have a desire, you can add small pieces of pineapple or berries to the cream with cream.

Cream cheese cake

The cream will require the following products:

• 500 grams of cottage cheese cream cheese;
• 200 grams of butter;
• 180 grams of powdered sugar;
• A pack of vanillin.

Preparation:

1. It is desirable that the curd cheese is soft. The butter should be slightly softened in the microwave;
2. Cheese and softened butter put in a bowl and beat everything with a mixer for 6-7 minutes;
3. Then add powdered sugar and vanillin there. Beat everything for another 10 minutes;
4. Ready creamy cheese cream you need to put it in the refrigerator for half an hour;
5. It can also be painted with food colors and add chocolate, fruit pieces and chopped nuts to it.

Creamy sour cream cake

The cream will require the following components:

• 500 ml of milk;
• 300 ml sour cream;
• 180 grams of butter;
• 230 grams of powdered sugar;
• 150 grams of flour;
• 2 chicken eggs;
• 1 bag of vanillin.

Preparation:

1. Pour 2/3 of the milk into a metal ladle or a small saucepan and place on medium fire;
2. While the milk is warming up, break the eggs into the remaining ones, add the powdered sugar and add the sifted flour;
3. Whisk everything with a whisk until smooth and add to the boiled milk;
4. We cook everything and mix with a spoon. You need to cook until the cream thickens;
5. Then remove the pan with cream from the stove and put it in the cold to cool;
6. Put the butter in the microwave and bring it to medium soft;
7. We mix butter with sour cream and beat everything with a mixer;
8. Put the fluffy whipped mass in a thickened cream and beat with a mixer until a homogeneous mixture;
9. Dessert is ready. It can be used to grease any baked goods. You can add chocolate, nuts, small pieces of fruits and berries to it.

Read how to make it delicious. Its delicate, milky flavor is ideal for most desserts.

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Creamy curd cream for cake

• 500 ml sour cream;
• 300 grams of homemade cottage cheese;
• 100 grams of processed cheese;
• 300 grams of granulated sugar;
• 1 bag of vanillin.

Preparation:

1. Cut the processed cheese into arbitrary pieces. Next, we pass it through a meat grinder, it is best to use a fine strainer;
2. Then skip homemade cottage cheese in the same way;
3. Put sour cream in a cup, add granulated sugar and add a bag of vanillin;
4. Beat everything with a mixer at medium speed until the sugar is completely dissolved;
5. Then add skipped cottage cheese and processed cheese there. We increase the speed of the mixer to the highest and beat the whole mixture until a homogeneous air mass;
6. It is great for any type of cake. Pastries coated with this mixture turn out to be very tasty and tender.

Creamy curd cream with berries

The following ingredients are required:

• 1 cup whipping cream;
• 200 ml of milk;
• 500 grams of cottage cheese;
• 100 grams of gelatin;
• 300 grams of powdered sugar;
• 300 grams of berries - raspberries, strawberries, blueberries.

Preparation:

1. First you need to soak the gelatin. Put it in a bowl, fill it with hot milk and stir until all the lumps and crystals of gelatin are dissolved;
2. Grind the cottage cheese through a fine sieve until homogeneous mass without grains. Add sugar buddha there and beat until smooth;
3. Add gelatin to the creamy mass of cottage cheese and powdered sugar and mix;
4. Beat the cream with a mixer until an airy mass and combine them with a curd-sugar mixture;
5. Cut the berries into small pieces and put them in an airy creamy curd cream.

Creamy coffee cream for cake

You must purchase the following products:

• One glass of brewed strong coffee;
• 150 grams of granulated sugar;
• 2 egg yolks;
• 100 grams of wheat flour;
• 200 grams of 20% cream;
• 50 grams of butter.

Preparation:

1. We put the pan on low heat, add 1 tbsp. spoon of sugar and lightly brown. Add a little hot water, and the resulting syrup should be boiled over low heat for 10 minutes;
2. Put the egg whites in a bowl, add the remaining sugar to them, add flour and pour cream. Mix everything with a whisk;
3. Then pour the whipped mixture into a small saucepan, pour in a glass of strong coffee and syrup. We put the mixture on fire and heat until desolation;
4. At the end, add butter there and beat the mixture with a mixer;
5. The finished dessert should be placed in a cold place for half an hour to cool and thicken.

Butter cream cake

The following products are required for the cakes:

• Chicken yolks - 6 pieces;
• Granulated sugar - 300 grams;
• Butter - 300 grams;
• 500 grams or 3 cups flour.

Ingredients for butter cream:

• Sour cream with 20% fat content - 400 ml;
• Powdered sugar - 150 grams;
• Cream with 10% fat content - 300 ml;
• Cream with 20% fat content - 300 ml;
• Gelatin - 100 grams;
• Peach syrup - 250 ml;
• A packet of vanillin.

Ingredients for the filling:

• Kiwi - 3 pieces;
• Canned peaches - 200 grams.

Ingredients for decoration:

• Strawberries - 4-5 berries;
• 1 small chocolate bar;
• 100 grams of almonds.

Preparation:

1. Put 6 chicken yolks in a medium cup and grind them with granulated sugar;
2. Add the butter, softened to room temperature, to the yolks and sugar. We mix everything until smooth;
3. We put flour there and knead the tough dough;
4. Divide the dough into 6 medium pieces and put them in a cold place for half an hour;
5. Cut out circles with a diameter of 26 cm from baking paper;
6. Put a circle of paper on the kitchen table and sprinkle it with flour;
7. We take out the balls of dough and put one on a circle of paper, roll it out thinly to the size of the circle;
8. Put the dough with paper on a baking sheet and put in the oven. We bake it at a temperature of 200-2100 degrees until golden brown, about 5 minutes;
9. Put the next piece of dough again on a circle of paper and roll it out exactly to its size. We bake at a temperature of 200-210 degrees for 5 minutes;
10. We make the rest of the cakes in the same way;
11. The edges of the cooled cakes should be trimmed. You should get round biscuits with a diameter of 26 cm;
12. The remaining trimmings need to be rolled out with a rolling pin until small crumbs are formed;
13. Next, we prepare the cream. To do this, put the cream in a saucepan, add syrup and gelatin there. Leave for a while so that the gelatin swells;
14. After the gelatin swells, put the pan with all the ingredients on medium heat and heat the mixture. It should be cooked until the gelatin is completely dissolved. During the cooking process, the mixture must be constantly stirred. Do not bring to a boil;
15. Cool the mixture to room temperature. For this, the pan can be placed in a cup of cold water;
16. Put sour cream in a bowl, add powdered sugar and vanillin there. Mix everything well with a whisk;
17. Add the mass with gelatin to the sour cream and beat;
18. Whisk the cream with 30% fat in a blender until foamy. Add them to a mixture of sour cream and gelatin, mix everything, put in a cool place for half an hour;
19. Cut canned peaches and kiwi into thin slices;
20. When the cream thickens, grease the cakes with it. We spread 2-3 tbsp on the cake. tablespoons of the mass and level it over the entire surface, put the fruit plates and cover it with the next crust, also grease and put the fruit plates. Thus, we grease all the other cakes. Grease the top last crust; you do not need to spread the fruit on it. We coat the sides and sprinkle them with crumbs from the cakes;
21. Sprinkle the top of the cake with nuts, grated chocolate and decorate with pieces of berries.

• For cream, it is best to use chilled eggs, they beat better;
• To prevent the cream from burning during cooking, it is advisable to use a saucepan with a thick bottom;
• In order for the butter to become soft, it can be melted in a steam bath, but not until completely dissolved; also, when whipping, the whisk should be immersed in hot water for a couple of minutes;
• You can add half a tablespoon to the cream. tablespoons of alcohol, so it will be stored longer;
• For a change, you can add vanillin, lemon juice, nuts, cocoa, grated chocolate;
• For the base, you need to use sour cream or cream with 30% fat content. Low fat ingredients will make the cream too runny and difficult to make patterns and designs.

Cream for cake or other baked goods is the most important ingredient. And it's not so hard to cook it! All the components that make up it are in everyone's refrigerator. Be sure to prepare these butter creams and decorate your baked goods with them. Rest assured, your loved ones will appreciate your efforts!

For the evening family tea party I decided to bake cream cheese cake... The cake is amazing! I added to the delicate cream canned peaches which added extra juiciness. If peaches are not available, you can try substituting other canned or fresh fruits. Delicate cream cheese cream and juicy fruits perfectly complement chocolate biscuit... Delicious, try it!

Ingredients

To make a cake with cream cheese cream you will need:
For the test:
eggs - 2 pcs.;
sugar - 200 g;
flour - 300 g;
cocoa powder - 40 g;
milk - 250 ml;
sunflower oil - 50 ml;
baking powder - 1 tsp. with a slide;
salt - 0.5 tsp;
vanillin - 1/3 tsp (or 1 bag of vanilla sugar).
For the cream:
cream cheese(I have a cream cheese) - 300 g;
butter - 200 g;
icing sugar - 7 tbsp. l .;
condensed milk - 4 tbsp. l .;
canned peaches (or other canned or fresh fruits) - 150 g (more);
peach syrup for soaking;
peanut petals for decoration.

Cooking steps

To prepare the dough, put sugar, eggs, salt and vanillin in a beating bowl.

Beat thoroughly for 5 minutes.

Then pour milk and butter into the resulting dough.

Sift flour with cocoa and baking powder into the dough, beat until smooth. The dough will be like thick sour cream.

We grease the baking dish (I have a mold with a diameter of 26 cm), if it is silicone, you can not grease it. Pour the dough into a mold and level. We put in the oven, preheated to 180 degrees, for about 35 minutes. We check the readiness with a toothpick (when piercing the finished biscuit, the toothpick should remain dry).

We take the finished biscuit out of the mold, let it cool, and then cut it in half lengthwise. We will get 2 cakes.

Soak the cakes with canned peach syrup.

To prepare the cream for the cake, put the cream cheese, softened butter and condensed milk in a bowl. Beat until smooth.

Add powdered sugar and beat until cream is smooth.

Distribute the peach cream on the bottom cake.

Cover with the second cake layer. Place the remaining cream cheese cream (which did not contain peaches) on top. We leave the cake in a cool place for soaking for 3 hours or more.

We decorate as desired. I sprinkled with peanut petals.

Cut the finished cake with cream cheese cream into pieces, pour tea or coffee and enjoy. Everything is simple and delicious!

Bon Appetit!

Curd cheese is an amazing product that is ready to eat.

But it is much more interesting to make creams for cakes, pastries, sandwiches and other snacks from it.

You can add at least sugar or salt to such cheese, which we will do!

Cream of curd cheese - general principles of preparation

Curd cheese usually has a dense, thick consistency. Before using it, you need to remove it from the jar and stir it. Then you can add other ingredients.

What is put into sweet creams:

Sugar, powder, honey, syrups;

Butter, sour cream, cream;

Vanilla, flavors;

Fruits, berries, concentrates.

Cakes for cakes and pastries are coated with sweet creams, they fill baskets, decorate cupcakes. You can vary the tastes, color, add a variety of ingredients.

Salty creams - spreads are no less popular. They are used for all kinds of snacks, sandwiches, rolls.

What is put in salted creams:

Vegetables, herbs;

Fish, mostly red.

All types of creams are not subject long-term storage... It is advisable to use the mass immediately after preparation.

Cream of curd cheese with butter

Recipe for an amazing Cheese cream that is ideal for biscuit cakes. Can be used under mastic and other decor.

Ingredients

0.28 kg of cheese;

0.12 kg of oil;

1 pinch of vanilla;

90 grams of powder.

Preparation

1. Choose an oil in which the fat percentage is at least 80. In this case, the cream will turn out to be correct. Cut into pieces, leave warm for a while.

2. Immerse the mixer in a bowl and beat the butter. Gradually add powdered sugar and vanilla. The mass should become completely snow-white, lush.

3. Now you need to introduce curd cheese. We add it all at once. Beat with a mixer for another two minutes.

4. The cream is ready! In addition to vanilla, you can put other flavors, dyes to your taste in it.

Chocolate cream for curd cheese cake

In this cake cream made from curd cheese sour cream is also present. It is very important that it is sufficiently fat and thick, preferably at least 30%.

Ingredients

280 g of curd cheese;

200 g sour cream;

130 g of powder;

100 g of chocolate.

Preparation

1. Take good chocolate with a high cocoa content, break it into pieces, put it in a bowl.

2. Add one spoonful of sour cream, put on the bath. Melt until smooth, trying not to overheat. Therefore, stir periodically.

3. Beat the rest of the sour cream with powdered sugar.

4. Open the curd cheese, put it in the cream. Stir.

5. Add melted chocolate, beat again.

6. Leave the cream in the refrigerator for half an hour, if you need it to thicken.

Cream of curd cheese with dill and cucumber

A variant of the salty curd cheese cream ideal for sandwiches. This spread can be used alone or as a base for a red fish sandwich.

Ingredients

0.2 kg of cheese;

0.07 kg of fresh cucumber;

0.5 cloves of garlic;

Salt, black pepper;

0.5 bunch of dill.

Preparation

1. Put salt in the cheese, add black pepper and mix thoroughly to dissolve the grains.

2. Cut the cucumber small cubes, we send to salted cheese.

3. We wash the dill branches, remove the largest specimens, chop finely.

4. Pour the dill to the cheese, stir thoroughly. We use the mass for its intended purpose.

5. Since the composition fresh cucumber, the spread is not stored for more than 6 hours in the refrigerator. Stir well before each use.

Cream for a cake made from curd cheese and cream

Air and gentle cream for a cake made of curd cheese. Also, this mass is suitable for decorating sweet baskets, cupcakes and other cakes. Cream is needed for whipping. That is, the fat content should be at least 30%.

Ingredients

300 g of cheese;

200 g cream;

120 g of powder;

1 g vanilla;

1 sachet of thickener, if needed.

Preparation

1. Mix the powder with vanilla. If you need to get tight, thick cream then add a special thickener. See the product packaging for the exact amount.

2. Pour the cream into a bowl. We immerse the whisk of the mixer and beat until foamy.

3. Gradually add powder with vanilla, continue to beat.

4. Put the cheese in a bowl, stir well, the mass should be homogeneous so that it is easier for it to combine with the cream. You can just beat the cream with a mixer for a minute.

5. Add cheese to cream, beat with a mixer for a minute.

6. The cream is ready! Refrigerate mass before use.

Spicy cottage cheese cream with garlic and nuts

Another option for cottage cheese cream for sandwiches. Also, this mass is suitable for filling tartlets, tomatoes, greasing snack cakes from the liver, zucchini, carrots. Walnuts are best used.

Ingredients

0.2 kg of cheese;

2 cloves of garlic;

0.2 tsp red pepper;

40 g of nuts;

1 spoon of sour cream, mayonnaise;

2 sprigs of dill.

Preparation

1. Put the nuts in the pan. Fry for three minutes over the fire, so that they reveal the aroma. Cool it down.

2. Now the nuts can be chopped. We do it in a convenient way: with a knife, with a blender, or just roll over the kernels with a rolling pin. We set aside.

3. Mix the cheese with red pepper.

4. Grind a clove of garlic, add to the future cream.

5. Finely chop the dill. You can take other herbs, for example, parsley, basil. Add to cheese.

6. Put a spoonful of mayonnaise or sour cream to make the consistency creamy. We look at the mass, perhaps we need to add more.

7. At the end, pour nuts, salt.

8. The spread must be thoroughly mixed with all the ingredients, left for half an hour so that the nuts share their taste with the bulk.

Cream for a cake made from curd cheese and boiled condensed milk

Another popular flavor of cream cheese cake that is very reminiscent of crème brulee. Condensed milk is boiled for him. You can buy dumplings in the store or cook it yourself, as was done in Soviet times.

Ingredients

300 g of cheese;

50 g butter;

280 g of boiled condensed milk.

Preparation

1. Take all the food out of the refrigerator, leave it warm, the oil needs to soften.

2. We throw a piece of butter into a mixer bowl or just into a bowl.

3. Add a spoonful of condensed milk and begin to beat.

4. Gradually introduce all the condensed milk.

5. We begin to gradually add curd cheese.

6. Once all the ingredients are in the bowl, you can add vanilla or some essence.

7. The cream is ready! It itself turns out to be thick, rich, so you can use it immediately after cooking.

Strawberry cream with curd cheese and cream

Recipe strawberry cream but you can also make raspberry, cherry and any other flavor. Berries can be taken fresh or frozen.

Ingredients

250 g strawberries;

300 g of cheese;

200 g cream;

6 spoons of powder;

30 ml of water;

20 ml of strawberry, cream or any other liqueur.

Preparation

1. Select a third of the strawberries. It is desirable that this part includes dense berries. We put them aside for a while.

2. Put the rest of the strawberries in a saucepan, pour water according to the recipe, cover and put on the stove. You need to boil them until soft. Three minutes is enough. Cool it down.

3. We take a fine sieve and rub the berries to get rid of seeds and veins. It will turn out the most delicate puree.

4. Add any liquor to the puree, you can pour in a spoonful of brandy. Stir.

5. Whip the cream and powder until fluffy. To make the cream thick and the cream whipped, fat content dairy product must be at least 30%.

6. Add the strawberry puree to the cream.

7. Beat the cheese separately. One minute is enough just to give the mass uniformity.

8. Combine cheese with creamy mass.

9. Cut the deferred berries into small pieces or slices, send them to the cream.

10. Stir, sandwich the cake, remove for impregnation.

Fruit cream for curd cheese and yoghurt cake

Recipe fruit layer for a cake, the taste of which is achieved by adding yoghurt. It is very important to use thick, fatty yogurt. Otherwise, the mass will be liquid. We choose the taste of yoghurt ourselves.

Ingredients

150 g butter;

250 g yogurt;

200 g of cheese;

5-8 tablespoons of powder.

Preparation

1. Put the butter, cut into pieces, into a bowl. Leave at room temperature until softened.

2. Immerse the mixer. Beat the butter for about five minutes. It will become light, airy.

3. Add powder, but not all at once. We introduce in small portions. The amount of sugar depends on the sweetness of the yoghurt. If it is not sugary, then put 7-8 spoons. If the product is sweet enough, then 5 pieces are enough.

4. Beat butter and powder for a couple of minutes, add curd cheese on a spoon.

5. As soon as the cheese is finished, it remains to add fruit yogurt.

6. Beat the cream until smooth. Optionally, add a thickener to it. In this case, you can add more yoghurt.

In order for all the ingredients of the creams to merge together, their temperature must be the same. Oil is especially capricious in this respect. If it is cold or a product of a different temperature is added to it, then the oil can set in lumps.

Cream thickener is not only useful product but also economical. It allows you to achieve the desired consistency, add more liquid ingredients to the cream, and save on curd cheese.

Little cheese or want to save some money? You can add some of the cottage cheese to the cream. But the product should not be grainy, dry. Choose fatty cottage cheese with a uniform consistency. Before adding to the total mass, it is advisable to beat it with a blender or grind it.

If you add a spoonful of cognac to the curd cream, then it will have a subtle taste of walnut.

I can imagine how much you've heard about cheese cream, its advantages and excellent durability. But you just can't find the exact recipe, can you ?!

In our the best traditions we have selected 10 for you best recipes cheese cream. And about the types of cream cheese, so as not to be mistaken in the choice. What is good about any cheese cream, it is as a constructor - the amount of ingredients depends on the purpose of its use - you can not do very well for sandwiching thick cream, but for decoration ... you know)

Yes, remember right away! You can adjust the density of the cream by adding whipped cream, mascarpone, or butter (if you already have them in the recipe), and the sweetness with powdered sugar. For flavor and color of the cake, you can add cocoa, berry puree, vanilla, chocolate chips, nut pralines, or crushed nuts. This is usually done at the stage of final mixing, just watch the thickness of the cream.

Any cheese cream according to the recipes below is stable, which means it is suitable for caps on cupcakes, roses on a cake, as well as for covering the sides and tops of cakes. Do not forget to only cool the cream thoroughly before use.

Cheese cream with mascarpone

500 g mascarpone

500 g cream with a fat content of 33%

250 g icing sugar

Whisk the mascarpone at room temperature with icing sugar... Whip cold cream separately. Gently stir in the cream in the mascarpone until smooth. Chill the cheese cream well before use.

Cream cheese

300 g cream cheese

200 g cream with a fat content of 33%

200 g icing sugar

Beat cream cheese at room temperature with powdered sugar. Whisk the cold cream in a separate bowl. Stir the cream gently into the cream cheese.

Cheese cream according to the recipe of Andrey Rudkov

500 g cream cheese

100 g cream with a fat content of 33%

70 g icing sugar

Whisk in cold cream. Add cream cheese and icing sugar and beat until finally. Chill the cheese cream well before use.

Cheese cream with curd cheeseaccording to the recipe of Andrey Rudkov

340 g - curd cheese

115 g - butter

100 g - icing sugar

2 tsp - vanilla extract

The curd cheese should be cold and the butter should be at room temperature. Put everything in one bowl and mix until smooth. If you want a whiter color, first whisk the butter and powder, and then add the curd cheese. Chill the cheese cream well before use.

Cheese cream with white chocolate from Ira anybenyraba

300g curd cheese

300g mascarpone

100-150g white chocolate

Both cheeses must be at room temperature, otherwise the melted chocolate will crumple into cold cheese. In a water bath, carefully melt White chocolate(about the rules of heating chocolate). At this time, mix the cheeses at low speed and bring to a smooth pasty state. Cool the chocolate to room temperature and add it to the cheese one by one without turning off the mixer. The amount of chocolate globally does not affect the texture, fluidity or density of the cream. Therefore, we adjust it for ourselves exclusively in terms of sweetness. Chill the cheese cream well before use.

Cheese cream

225 g butter

226 g cream cheese

340 g icing sugar

1 tbsp vanilla extract(if possible)

0.5 tsp salt

The butter and cheese should be at room temperature. Whisk butter and icing sugar first. Then add the cream cheese and beat until smooth. Chill the cheese cream well before using.

This cream will be sweet and will go well with slightly sweet cakes or sour berry layer.

Ricotta buttercream

500 g ricotta

135 g icing sugar

1 tsp cinnamon

60 g mascarpone

Zest of 1 lemon

Beat mascarpone at room temperature with powdered sugar. Add ricotta and all other ingredients, stir until smooth. Chill the cheese cream well before use.

Creamy cream with condensed cream

500gr. mascarpone

1 can of condensed cream

Whisk mascarpone at room temperature with condensed cream. Chill the cheese cream well before use.

Cheese cream with condensed milk

500 g mascarpone

Mascarpone should be at room temperature. Beat the mascarpone with 100 g of condensed milk, then adjust the sweetness and thickness of the cream by adding a little condensed milk. Chill the cheese cream well before use.

Cheese cream with condensed milk

250 g cream cheese

250 g mascarpone

100-300 g of condensed milk (not boiled)

Mascarpone and cream cheese should be at room temperature. Beat the mascarpone with cream cheese and 100 g of condensed milk, then adjust the sweetness and thickness of the cream by adding a little condensed milk. Chill the cheese cream well before use.

Uh ... Well, we hope you have no more questions about cheese cream) Now share your opinion about the taste

It is customary to use mascarpone to make cheese cream, but since this soft cheese quite expensive, they are always looking for something to replace it. The recipe and a photo of a sponge cake with cheese and condensed milk were sent to the Notebook by Sergey, and I updated it with my photos and small additions. This is how today we will congratulate in our culinary circle the only culinary specialist Sergei on the Defender of the Fatherland Day!

Otherwise, in his recipe, he was upset that there was not enough cream for the whole cake 😉 We fix this sweet thing 🙂

I had an idea to do something a la Tiramisu. Found the recipe homemade, but the recipe is too heavy for my laziness, and main component- Mascarpone cheese, quite biting for the price. So I decided to do sponge cake with a cream similar to Tiramisu cream.
The biscuit for the cake is made according to the Pansy recipe, so I do not stop at its preparation.
Delissir cheese, from which I make cream, is a new product on our market Russian production, is made by the famous plant "Karat" according to the recipes of Spanish cheese makers. The excellent composition of Delissir cheese, declared by the manufacturer, attracts: only selected milk, no preservatives and dyes, low fat content (12.1%), no sugar at all! That is, useful dietary product and besides, it is a natural source of calcium and phosphorus. So I decided to use it to make cheese cream for my cake. You can, of course, use Philadelphia cheese, but it is creamier (and therefore fatty).

For a cheese cream cake recipe you will need:

For biscuit:

• Chicken eggs - 7 pieces,
• Sugar - 1 glass (regular)
• Flour - 1 glass (regular),
• Vanillin - 1 sachet.

For cheese cream:

• Fresh cheese Delissir - 3 pieces, 180 gr.
• Condensed milk (GOST) - 270 gr.

Impregnation for biscuit:

• Tea impregnation:

Green tea with jasmine, added juice from half a lemon and sweetened with fructose

• Coffee impregnation:

Strong black coffee, sweetened with fructose and some liqueur added (cognac or rum can be used)

• Cherry:

Cherry syrup diluted with boiled water

How to make cheese cream sponge cake

We bake a biscuit in a slow cooker or oven, let it cool

and cut into cakes. I wanted to cut into 4, but my wife convinced me not to grind. Therefore, the packaging of the pear pattern shown in the photo was used to impregnate my body in the process of making the cake 🙂

We saturate the biscuit cakes, I soaked the lower one with tea impregnation, the middle one - coffee and the upper cherry. I'll make a reservation right away that I overdid it a little, but the taste of the cake didn't get any worse from this.

Making a cake cream from curd cheese. I was too lazy to get out the blender, I had to first grind the cheese with condensed milk with a spoon, and then periodically alternate the mixer and the spoon.
We collect the cake, smearing the layers with cheese cream with condensed milk. I did not regret the cream, so there was not enough cream to cover the sides, as you can see in the photo. Out of chagrin, I sprinkled grated dark bitter chocolate on top of the cake and present it to the public.

Bon appetit, wishes you!

And today I baked a sponge cake of 7 eggs in the oven in a split form, much wider in diameter.

Because of the width, it turned out to be lower, so I divided it into only two cakes. Upper biscuit cake from the inside I soaked in strawberry syrup, which I cooked in a slow cooker in the summer.

For the preparation of the cheese cream I used two boxes of Delissir cheese, exactly the same condensed milk as Sergey's.

(while I was adjusting the camera, my two-year-old son made holes in the biscuit 🙂, said "delicious !!!")

In order to make the cheese cream thicker, I added butter and a little boiled condensed milk to it for a creamy shade (it is not in the photo, the idea came after the photo shoot ;-)).

In a deep bowl, using a blender, I combined soft cheese with condensed milk, whipped softened butter and boiled condensed milk in a separate bowl.

I mixed sweet cheese mass with butter cream with a mixer.

The photo shows several tablespoons of cream on a biscuit, it turned out to be of medium thickness, easily smeared, but did not drain.

The cream turned out just right, it was enough for the sides 😉

The top of the cheese cream cake was decorated with milk chocolate chips.