Having been busy preparing a biscuit cake, it's not enough to bake good cakes. An important foundation here is also a cream for impregnating them. And you need to make sure that it was not only delicious, but also perfectly kept the shape, not draining from the biscuit. But, as they say, "all ingenious is simple." The most delicious and successful fillings for the cake are prepared according to simple and even slightly banal recipes.
The most simple and delicious biscuit cream is a recipe
Ingredients:
- butter - 1 standard pack;
- condensed milk - 1 pot;
- cognac (optional) - 2-3 tablespoons.
Preparation
The procedure for preparing this cream is very simple. It's enough to get a pack of butter from the refrigerator beforehand and let it soften under room conditions. Now put it in a suitable container and break it a little with a mixer at low speed. Next step, add the condensed milk in small portions and continue the whipping procedure. After all the condensed milk is added, we seek uniformity of the cream and mix cognac, if desired. In this cream you can bring a chocolate note, pour a tablespoon of cocoa powder and stir until it is completely dissolved.
Simple and tasty chocolate cream for biscuit
Ingredients:
- bitter chocolate - 275 g;
- cream suitable for whipping - 275 ml;
- cognac or rum (optional) - 1 tablespoon.
Preparation
To make a chocolate cream, chop the bitter chocolate into small slices and lay it in a suitable container. In a saucepan or a saucepan, heat the cream almost to the boiling point, but do not let it fully boil, and immediately pour out to the chocolate. Intensively stir the mass with a whisk until the chocolate pieces are completely dissolved, let the mass cool down to a thickening, and then whisk with a mixer until it is fluffy and airy.
Custard cake for biscuit cake - simple recipe
Ingredients:
- whole milk - 0.5 liters;
- granulated sugar - 1 glass;
- flour - 2 tablespoons;
- chicken eggs - 4 pieces;
- a packet of vanilla sugar.
Preparation
We begin the process of cooking the cream with whipping eggs. To do this, drive them into a convenient container and process it with a mixer, pouring the sugar into the process. In this case, we achieve a lush and homogeneous structure without admixture of undissolved crystals. We also add vanilla sugar, add flour, then pour in the milk, beat again and place the dishes with the mass on the stove over medium heat. Warm it, continuously stirring intensely, until it thickens, but avoid boiling.
Now we give the cream completely cool and can use it to make a biscuit cake.