The history of making biscuit cakes dates back to 1615, when a delicious biscuit dessert was first mentioned in the book of a poet from England - Girvas Markam. To date, the technology for making biscuits for the cake has not changed, but the traditions in the preparation of various creams have been supplemented and modified.
Of the huge number of recipes for sponge cake creams, seven of the most popular and basic ones can be distinguished. They are suitable for any biscuit cake, and if you wish, you can make adjustments to the recipes.
Curd cream can be called the easiest to prepare, while it is also the lowest in calories. To prepare it, you need 400 g of cottage cheese, 250 mg of cream, vanillin and sugar to taste. Whisk the cottage cheese in a deep bowl, gradually pouring the cream into it. You should get a thick mass - it should not creep and drain. Add sugar and vanillin to taste, beat until the sugar is completely dissolved. The cream is ready - you can immediately soak the biscuit cakes with it.
For the preparation of creams, it is better to take cream with a fat content of at least 20%, then they will whip better, and the finished cream will resemble thick sour cream in consistency.
To prepare the custard, mash 3 egg yolks with 1 teaspoon of flour and 130 g of sugar. Add about 120 ml of cream, bring on low heat until thick, just do not boil this mass! Next, grind 160 g of softened butter with a little sugar, gradually adding the resulting cream to it. Cool the mixture, then add vanilla to taste and stir again. Now you can decorate any biscuit cake with the finished custard.
The recipe for butter cream is no less popular. It is also easy to prepare: whisk 200 g of softened butter with 2 yolks and 1/3 cup of powdered sugar. The cream is ready.
If desired, you can supplement the butter cream with a small amount of alcohol - rum or cognac.
For the protein cream, beat 4 cold egg whites into a stiff froth with a few citric acid crystals, which can be substituted with lemon juice. Continue whisking, gradually adding the glass of sugar. The sugar should completely dissolve, after which the cream can be used as directed - soak the biscuit cakes with it.
Children love chocolate bars, chocolate bars, chocolates. So the chocolate cream for the cake will come in handy if little gourmets live in the house. Mix 1 egg yolk with 1 tablespoon of cold water, add 130 g of condensed milk, boil the mixture over low heat, stirring constantly. Add 200 g butter and a few tablespoons of cocoa powder. The chocolate cream is ready, its only drawback is its high calorie content.
Cakes with sour cream are very tasty. For the cream, whisk about 500 g of 15% sour cream with two glasses of sugar until fluffy. Add vanillin and a bag of sour cream thickener. Chill the finished cream in the refrigerator for a few hours, after which you can proceed to decorate the cake.
If you take sour cream of a higher fat content to make the cream, you will not need a thickener.
And the last cream is creamy, it is simple to prepare, no need to cook. Whisk 200 g softened butter with 270 g condensed milk into a thick mixture. Decorate the sponge cake with the finished cream - coat the cakes, top and sides of the dessert with it.
