The cream for the cake is an indispensable attribute of not baking pastries. It is so successful that many housewives, even after strict days, remain faithful to dietary impregnations that are made on juices, mango, fruits, jam and berries, and, in contrast with popular opinion, differ in delicate taste, excellent consistency and pronounced aroma.
How to make lean cream for cake?
Creams for lean cakes at home are varied in components, but similar in cooking techniques. Typically, these are custard, with a liquid base of water, coconut milk or juice, with the addition of starch, fried flour, mango, berry or nut puree. For a more saturated taste, they put in zest, spices or cocoa.
- Before you enter into the cream flour, it is better to fry in a pan until golden brown. This greatly enriches the taste of impregnation.
- Surprisingly nutritious, tasty and juicy creams are obtained on the basis of berry purees.
- Many cooks use dried fruits for the cream. So, lean cream for waffle cake is made from nuts, halva, dates and water by beating all ingredients in a blender.
- As a thickener, it is better to use potato starch or agar-agar. The latter is made from seaweed and refers to lean foods.
Lenten chocolate cream for cake
It's easier and cheaper to make a lean cream for a cake made from cocoa, for this you will not need complicated manipulations. You need to boil the cocoa with sugar, starch and a piece of chocolate and cool in the refrigerator. Such chocolate cream has a firm and dense consistency, which can always be made more liquid by warming the mass on fire.
Ingredients:
- cocoa - 100 g;
- water - 300 ml;
- chocolate - 50 g;
- sugar - 300 g;
- starch - 20 g.
Preparation
- Combine cocoa with chopped chocolate, starch and sugar.
- Put the container on fire and, stirring, gradually pour in water.
- Cook for 10 minutes until thick.
- Pour into a container and put for 2 hours in the refrigerator.
Recipe for lemon cream cake cream
The cream of manga for cake is one of the most popular options. It is very easy to prepare and in its technology is similar to cooking manna porridge. The only difference is that it can be cooked on water, and on juices, making variety tasteful. Such cream differs silky texture, perfectly holds the form and can be used as a separate dessert.
Ingredients:
- orange juice - 300 ml;
- sugar - 40 g;
- manga - 40 g.
Preparation
- Stir the mango with juice and sugar.
- Place the container on the stove and cook for 3 minutes until thick.
- Cool and beat for splendor with a mixer.
Lenten cream for coconut milk cake
Lenten cream for cake is a recipe with which it is possible to prepare excellent impregnation for all kinds of cakes. In this variation, the basis of this cream will be coconut milk, which is not cheap, but is easily prepared from water and shavings. Having at hand such an improvised option, it remains to add sugar and starch, and boil until thick.
Ingredients:
- water - 550 ml;
- coconut shaving - 250 g;
- sugar - 120 g;
- starch - 20 g.
Preparation
- Beat the coconut shavings with water in the blender until it turns white.
- Strain, combine with sugar and starch.
- Simmer over a small fire until the cream has a thick consistency.
- Cool down and get to work.
Lenten custard for cake
The cream for the cake "Napoleon" is a popular product. Its popularity is due to the fact that most lean baking is biscuit or puff cakes, for which a moderately sweet, custard is simply necessary. Given, even considering relatively primitive components, it is very tasty and has a delicate nutty flavor due to the use of roasted flour.
Ingredients:
- flour - 120 g;
- water - 700 ml;
- sugar - 200 g;
- vanillin.
Preparation
- Fry the flour until golden in a dry frying pan.
- Pour it into a saucepan, add sugar and vanillin.
- Pour in water, put on a water bath and cook, stirring, 10 minutes.
- Once the mass has reached the required density, remove from heat and cool.
Lenten banana cream for cake
Lenten cream with banana for cake is one of the simple and useful options for impregnation. In addition to the fact that the banana contains a lot of vitamins, it has a dense, fibrous texture, ideal for viscous cream. This cream is brewed on the basis of fruit juices, and to make the result as thick and appetizing as possible, chocolate is added to the base.
Ingredients:
- bananas - 2 pieces;
- chocolate - 100 g;
- orange juice - 50 ml;
- sugar - 60 g.
Preparation
- Grind the bananas in the blender.
- Add sugar, juice and cook for 5 minutes.
- Put the pieces of chocolate, mix.
- Give the cream time to cool down and get to work.
Lenten Lemon Cream for Cake
The mild cream for biscuit cake should give the cakes expressiveness and hide the lean essence of baking. For these purposes, lemon cream is the best choice. Refreshing sour taste and citrus peel is able to make any basis bright and expressive. In this version, the lemon perfectly complements the custard on the manga.
Ingredients :
- water - 1.5 liters;
- lemon - 2 pieces;
- manga - 250 g;
- sugar 450 g.
Preparation
- Pour into the boiling water mango, sugar and cook for 5 minutes.
- Remove from the lemon part of the peel, and the pulp - purify.
- Add the pulp and zest to the cream and beat well.
- Lubricate the biscuit cakes with cream.
Mild Almond Cream for Cake
The custard cream for almond milk cake has a light consistency, a dazzling white color and an almond flavor. It does not shake the cost price, because milk can be made from water and almonds. The cream itself is best prepared on agar-agar. It refers to lean thickeners and provides a smoother texture than starch.
Ingredients :
- raw almonds - 100 g;
- honey - 40 g;
- boiling water - 500 ml;
- vanilla sugar - 10 g;
- agar-agar-10 g;
- water 250 ml.
Preparation
- Pour almonds with boiling water, bring to a boil and set aside for 5 minutes.
- Peel and peel into a crumb.
- Pour 250 ml of hot water and whisk for 3 minutes.
- Strain, add honey, agar, sugar to the almond milk and bring to a boil.
- Lean white cream for the cake should be put for an hour in the fridge, after which, whip with a mixer.
Avocado Cream for Cake
Lenten cream for a cake without mango from avocado will be liked by fans of bright and refreshing impregnations. It corresponds to the canons of modern cooking: it is prepared in a couple of minutes simply by beating the ingredients in a blender. As a result - the avocado preserves vitamins, natural taste and turns into an oily cream that can be eaten with a spoon.
Ingredients:
- avocados - 2 pieces;
- lime juice - 65 ml;
- honey - 50 g;
- coconut oil - 20 g;
- peel - 20 g.
Preparation
- Put in the blender cup honey, peeled avocado, lime juice, coconut oil and zest.
- Whip all ingredients at high speed in a smooth mass.
- Transfer to a container and put for a couple of hours in the refrigerator.
Cream for apple cake
Delicious lean cream for cake is obtained from apple jam, which many housewives are stocked for future use. Those who do not have workpieces can do it themselves. Fortunately, apples and sugar are always available, and cooking takes 30 minutes. The main thing is not to overdo it with sugar, but add the agar-agar for the density.
Ingredients:
- apples - 700 g;
- water - 200 ml;
- sugar - 250 g;
- agar - agar - 5 g.
Preparation
- Peel apples from the peel, cut into cubes.
- Pour 120 ml of water and simmer until fully boiled.
- Wipe through a sieve, pour out the sugar and cook until thick.
- Agar-agar pour 80 ml of hot water and cook for 2 minutes.
- Add to apple jam and mix.
- This cream is better to use immediately.