Cakes and pastries are considered a must-have attribute. And biscuit baked goods decorated with delicious cream can become the "nail" of the festive table. Usually biscuits are impregnated with butter, sour cream or protein cream. But using various additives and food colors, you can diversify recipes for basic creams endlessly, each time surprising and delighting guests and loved ones.
Lemon cream
To make lemon cream you will need:
- 150 g butter;
- 1 glass of granulated sugar;
- 1 lemon;
- 1 egg.
First of all, pour boiling water over the lemon a couple of times, keeping it in boiling water for one minute each time. Pour granulated sugar into a low saucepan with a long handle, beat in an egg and add butter. Finely grate the lemon zest and squeeze the juice out of it. Try not to get the lemon seeds into the cream, and to squeeze out the maximum amount of juice. Add freshly squeezed lemon juice and zest to the saucepan with the rest of the ingredients and put it on low heat, stirring the contents. Keep on low heat until the granulated sugar is completely dissolved. Then remove from heat and let the lemon cream cool.
If you replace lemon zest and juice with a teaspoon of instant coffee in this recipe, you get an equally delicious coffee cream, which can also be used when making biscuit cakes.
Fruit sour cream
To make a fruit-sour cream biscuit, you need to take the following ingredients:
- 500 g of fatty sour cream;
- 1 glass of granulated sugar;
- 1-2 cups strawberries or raspberries;
- vanillin.
Combine sour cream with granulated sugar and beat well with a mixer, blender or whisk. Wash fresh strawberries or raspberries, pat dry and mash with a fork. Then add berry puree and vanillin to the whipped sour cream. Mix everything thoroughly again.
If the cream is prepared in winter, then you can use fresh frozen berries (strawberries, raspberries, black currants) or grated berries with sugar. In this case, granulated sugar is not added to the cream.
Jelly cream
To prepare a delicate milk cream with gelatin, you will need:
- ½ l of milk;
- 300 g of granulated sugar;
- 20 g of gelatin;
- 4 eggs;
- 1 lemon;
- 600-800 g of raspberries, strawberries or cherries.
In advance, 2-3 hours before the start of cooking, pour gelatin (about 4 teaspoons without top) with 100 milliliters of milk and leave to swell. After this time, boil 400 milliliters of milk (this is just over 1 ½ cup) with 200 grams of sugar.
Add the swollen gelatin to the hot milk and stir until it is completely dissolved. Mash 4 egg yolks with 100 grams of granulated sugar, then add 2 tablespoons of flour with the top and mix with the yolk mass so that there are no lumps. Then combine with milk, pouring milk in small portions into the yolk-flour mass and stirring everything thoroughly until a homogeneous mixture is obtained. Then add 4 whites whipped into a cool foam and lemon zest grated on a fine grater. Stir the prepared cream gently and let it stand for 10-15 minutes to thicken.
When collecting a sponge cake, put fresh or canned berries on each cake (they must first be squeezed slightly to drain the juice or syrup, and dry a little with a napkin), and apply cream on top of the berries.
