Cream for sponge cake - 11 delicious recipes

Those who claim that a delicious soaking cream is a guarantee of success for a sponge cake are not mistaken. You can, of course, coat the cakes with jam or condensed milk. But a dessert prepared at home does not necessarily mean that the baking will be primitive. The cream can be made so tasty that you will get a real culinary masterpiece, since the same cake, thanks to impregnation, will acquire one or another taste.

What cream is best to use for sponge cakes ? Here, focus on your taste preferences. Impregnation is made on the basis of sour cream, milk, cream, condensed milk, and yoghurt. In the proposed selection you will find all the best recipes, simple and very tasty. And each of them will be original and unique.

Cream for sponge cake - a delicious simple recipe

This is a well-known filling cream , which I have already introduced to my regular readers. Great for soaking sponge cakes and other favorite cakes. For example, it is used in the famous Napoleon, Honey Cake, and Milk Girl.

You will need:

Milk – 600 ml.
Eggs – 3 pcs.
Sugar – 200 gr.
Butter – 250 gr.
Starch - 3 large spoons.
Vanillin – 1.5 g.

How to cook:

Beat eggs with sugar and starch in a bowl.
Boil milk in a separate saucepan.
Slowly, in a thin stream, pour into the egg mixture. At the same time, continue to beat the mixture with a mixer until the granulated sugar crystals disperse.
Return the saucepan to the stove. Heat the contents over low heat, stirring constantly. Boil the mixture until it reaches the required thickness.
Add the soft butter, cut into pieces, stir well until it disperses. The cream is ready.

Features of preparing cream

Classic biscuit dough is made from eggs, sugar and flour. Due to the lack of fat, the finished cake is quite dense and dry. It is porous, so it absorbs creams of different textures well. It is the layer that makes the dessert soft and rich in taste.

General principles of preparation and use:

There are impregnating, layering and decorating creams. The latter should keep their shape well.
Store-bought sponge cakes, even fresh ones, have a hard surface. Therefore, it is better to first prick them with a fork, soak them in syrup, and then use the cream.
At home, a tall sponge cake is often baked, which is subsequently cut into cake layers. The top has a crust that prevents soaking. Therefore, the housewife either pricks the surface or cuts the upper part for decoration.
It is recommended to divide homemade sponge cake into layers 8-12 hours after baking. Fresh it crumbles and is difficult to cut. If you pour syrup or soft cream on it, it turns into porridge and becomes very soggy.

Cream for sponge cakes is prepared in different ways. It's easy and simple - mix or beat the ingredients until smooth. A little more difficult is to boil the ingredients to the desired state. Using several techniques: boiling, caramelizing, stirring, whipping.

There are many cooking options, as well as ingredients for the cream. The final taste and consistency depend on the nuances.

Curd cream for sponge cake

Very tasty cream, with a recognizable taste. Suitable for layering cakes, leveling the sides and top of the dessert.

Compound:

Fat soft cottage cheese – 350 gr.
Butter – 120 gr.
Powdered sugar – 100 gr.
Vanilla essence - to taste (can be replaced with almond).

Cooking technology:

Cool the cottage cheese, then transfer to a bowl. Add softened butter, sugar and vanillin.
Beat with a mixer until smooth. Place on the refrigerator shelf to cool.

Do you like to experiment with taste? Replace cottage cheese with soft Mascarpone or Almette cheese, and in return you will get a magnificent cream with an interesting taste. more refined and elegant.

From the cream

Cooking time: half an hour.
Number of servings: 4 persons.
Calorie content of the dish: 248 kcal.
Purpose: for dessert.
Kitchen: author's.
Difficulty of preparation: medium.

The cream for the cake is surprisingly tender and airy. It can be used for coating the surface and for coating cakes. Rich in air, it is ideal for sponge or puff pastries, shortcrust pastry and tubes. Vanilla sugar gives the filling a special taste, and gelatin is used to maintain its shape.

Ingredients:

cream - a glass;
gelatin – 10 g;
powdered sugar – 100 g;
vanilla sugar – 4 g;
water - half a glass.

Cooking method:

Whip the cream with a whisk to form a fluffy foam. To make cooking easier, you can use a mixer. Add powdered sugar at regular intervals and add vanilla sugar at one time.
Soak the gelatin in cold water for 20 minutes, heat until completely dissolved, and cool.
Whisking continuously, add gelatin.

Make whipped cream and other recipes.

Cream with condensed milk for sponge cake

Another incredibly popular impregnation for sponge cakes is cream with condensed milk butter. Keep the simplest version.

We take:

Butter – 600 gr.
Condensed milk - standard can.
Vanillin, lemon juice - optional.

How to do:

Place the ingredients listed in the ingredients in a bowl. Beat with a mixer or blender until smooth.
A small nuance: you shouldn’t keep the cream in the refrigerator, put it to work right away.

Cheese cream

Mascarpone cream goes well with shortbread cakes and cupcakes. It holds its shape and is suitable for Italian desserts and sweet Mediterranean dishes.

Ingredients:

300 g mascarpone;
150 g powdered sugar;
250 ml heavy cream.

The cooking procedure is as follows.

Pour the cream into a bowl and beat with a mixer, add powdered sugar.
When the mixture becomes dense, add mascarpone to it and stir until smooth.

Recipe for curd and sour cream

An excellent combination of two dairy products with a creamy taste.
Ingredients:

Sour cream 25% fat – 300 gr.
Soft cottage cheese – 200 gr.
Sugar – 100 gr.
Any berries or fruits (bananas, strawberries, blueberries).

Preparation:

Combine sour cream and sugar in a bowl. When the mass becomes fluffy, add cottage cheese.
Continue mixing at high speed until the mixture comes out smooth and shiny.
Cut the fruit, add it to the cream, carefully mix the contents.

How to make it from yogurt

This cream will be appreciated even by those with a sweet tooth who watch their weight. It has a relatively low calorie content.

For such a product, it is advisable to choose only natural, fresh and thick yogurt. It should not contain any impurities or additives. To make the cream hold its shape better, gelatin or a thickener can be used as an additional component.

Ingredients:

yogurt – 400 g;
sour cream with fat content from 25%–300 g;
thickener – 16 g;
powdered sugar – 120 g;
vanillin – 0.5 g.

Step-by-step instruction:

Beat sour cream with powdered sugar.
Add vanillin, yogurt and thickener.
Continue the process for about 10 minutes. The output will be a smooth, homogeneous thickened mass.
Place the finished cream in the cold for 2 hours.

Instead of sour cream, you can use cream, cottage cheese or cream cheese. Adding lemon juice or fruit concentrate will help diversify the taste of yogurt cream.

Cream for cake

Whipped cream is always very high in calories, but also incredibly tasty. The cake will turn out airy and tall.

We take:

Cream with a fat content of at least 33% - 500 ml.
Powdered sugar – 70 gr.
Vanilla sugar – 5 gr.

Cooking:

Pour the chilled cream into the container. Start beating at low speed.
Then gradually increase the speed and start adding sweetness. Towards the end of beating, add vanilla.

With creamy taste

Traditional buttercream perfectly soaks sponge cakes. The dessert acquires a light and pleasant aroma. White chocolate will help add a twist to a classic recipe.

Ingredients:

white chocolate – 100 g;
cream with fat content from 33% – 320 ml;
powdered sugar – 150 g;
vanillin – 0.5 g.

Step-by-step instruction:

Grate the cooled tile on a fine grater.
Place the chocolate chips in the freezer.
Whip the cream while gradually adding powdered sugar and vanilla.
Gently but quickly stir sweet white shavings into the thickened buttercream.

It is very important to use this type of layer before the chocolate begins to melt into the cream. If the lush mass is applied to the cakes in time, then its excess moisture will be absorbed into the sponge cake, making the dessert juicy and tender.

Cream cheese for sponge cake

Gorgeous cream that holds its shape wonderfully. Use it to layer and decorate the tops of cakes.

We take:

Cream cheese (Hochland, Almete) – 400 gr.
Heavy cream – 100 ml.
Sugar – 50 gr.

How to do:

Beat soft cheese with sugar.
In a separate bowl, beat the pre-chilled cream with a mixer. Beat until stable foam.
Combine both masses and mix carefully.

With boiled condensed milk

With regular condensed milk the layer turns out white, and with boiled milk it turns out caramel-colored. It will complement waffles, straws and waffle cake.

It is better to keep it in the refrigerator longer so that when serving, the cream becomes dense and the cake is easier to cut.

Ingredients:

500 g sour cream (from 30% fat content and above);
500 g boiled condensed milk;
15 g vanilla sugar;
1 tbsp. lemon juice;
1 tsp cognac

The cooking procedure is as follows.

Beat the sour cream with a mixer and gradually add lemon juice and condensed milk to it.
After the formation of an elastic cream, add cognac to it and mix.

Custard for sponge cake

A simple and familiar biscuit cream. It's simple and easy to do. I don’t recommend boiling the creamy mixture too much so that the cakes become soaked quickly.

Ingredients:

Milk – 500 gr.
Flour – 2 tablespoons.
Butter – 30 gr.
Egg.
Sugar - a glass.
Vanillin – a pinch.

How to cook:

Pour flour and granulated sugar into a bowl. Beat in the egg and mash the contents thoroughly.
Place the bowl on the stove, pour in the milk, stir.
Cook over low heat with a gentle gurgling sound until the mixture becomes quite thick. Do not let the cream boil.
Remove from the burner, add flavoring and soft butter. Mix the mixture thoroughly and leave to cool.

With gelatin

The gelling component makes the cream stable, which is important for maintaining the shape and attractiveness of the biscuit product. There are many gelatin manufacturers, so when using this ingredient, you must follow the recommendations on the package. The recipes below are suitable for homemade and store-bought crusts.

With sour cream

Compound:

250 ml sour cream;
50-100 g of powdered sugar (adjust to taste);
50 ml milk;
15 g gelatin.

Recipe:

Place the mug of milk in the microwave for a couple of minutes and heat until warm. Dissolve gelatin in it. Next, follow the instructions on the manufacturer's packaging. If necessary, leave for half an hour and heat. Instant granules can be thoroughly stirred and strained immediately.
Place the sour cream in a cotton cloth and hang it for a couple of hours to drain off excess whey.
Transfer the thick and dried sour cream into a deep bowl, add powdered sugar and beat everything.
Add milk with gelatin and mix.

Instead of sour cream in this recipe, you can use cream with a fat content of 33% or higher. At the initial stage they are whipped. And then carefully introduce other ingredients. The cream turns out more tender and softer, without specific acid.

With yogurt and cream

Components:

200 ml natural yogurt;
200 g powdered sugar;
300 ml heavy cream (from 33%);
75 ml water;
30 g gelatin.

Preparation:

Pour cold cream into a deep bowl. Beat until soft peaks form. Pour about half of the powdered sugar into the mixture. Beat until stiff peaks form.
Pour lukewarm water into a mug. Dissolve gelatin powder in it. To remove any remaining granules, strain through a sieve or cheesecloth.
In a separate bowl, beat the yogurt with the remaining sugar. Pour in water and gelatin little by little.
Gently fold whipped cream into the yogurt part using a silicone spatula.

This cream recipe can be varied with chocolate chips, chopped nuts, cocoa powder or fruit and berry puree. In the latter case, the amount of liquid components must be reduced proportionally.

Light yoghurt cream

A tasty and healthy cream that even a novice cook can make. And if you have any doubts, my step-by-step recipe will help you. Take thick yogurt, possibly with various fruit fillings.

Required:

Full-fat yogurt – 500 ml.
Heavy cream – 150 ml.
Gelatin – 15-20 gr.
Water – 70 ml.
Powdered sugar – 100 gr.

Step by step recipe:

Pour gelatin with water, stir, wait for the thickener to swell.

Then dissolve the crystals. To do this, place the bowl on the stove, slowly heat the contents, remembering to stir. Do not overheat the gelatin.

Whip the cream separately. Before doing this, be sure to cool them, then the cream will turn out dense and thick. You will have to work with the mixer for quite a long time until the mass whips to stable peaks, as in the photo.

Pour the yogurt into a bowl and add powdered sugar. Beat for a couple of minutes. Also be sure to cool the yogurt before whipping.

Pour the dissolved and cooled gelatin in a thin stream. If the yogurt is liquid, you should take more gelatin, the cream should be thick.

Carefully fold the whipped cream into the bowl with the yogurt. Stir gently with a spatula.

The finished cream can be used immediately to soak sponge cakes; it is quite liquid.

But if your goal is cream to level the cake, then place the bowl of cream in the refrigerator for an hour. Then the mass will “set” and become dense, as in the photo.

Condensed milk and sour cream cream

The cream is delicate, light, airy, tasty and affordable for novice confectioners and housewives and soaks sponge cakes well. The classic version is made from sour cream and condensed milk. The taste is sweet and slightly sour. You can achieve other shades with the help of berries, fruits, and essences.

Features, ingredient requirements:

You need to take thick sour cream with high fat content (from 25%). The liquid product can be thickened by placing it in several layers of gauze and hanging it.
The sweetness of the cream is regulated by the amount of condensed milk.
To maintain tenderness, all additives are carefully crushed and ground through a sieve.

Classic recipe

Ingredients:

450 g of good sour cream;
200 g condensed milk.

Pour condensed milk into well-chilled sour cream. Beat thoroughly with a mixer. The result is a perfectly smooth, delicate, medium-sweet cream. For a sweeter impregnation, the ratio of main products should be 1:1.

To give the cream a caramel flavor, the cooking technique becomes a little more complicated:

Place the jar of condensed milk in a saucepan and fill it completely with water to a height of 2-3 cm.
Place the container on the fire. When the water boils, reduce the heat. Cook for 3-3.5 hours.
Remove the pan from the heat and place the tin under cold water. Cool completely.
Open the jar and transfer the boiled condensed milk into a dry bowl. Beat it with a mixer (it is much thicker than usual, reminiscent of caramel). Gradually add rich sour cream into the caramel mass.

Cream for sponge cakes - a classic recipe made from condensed milk and sour cream.
If the consistency is too thick to spread on a biscuit, add regular condensed milk. The proportions are adjusted to taste. Sour cream and condensed milk are self-sufficient for making creams. Any of the products is used separately.

Sour cream recipe:

Cool 450 g of thick sour cream well.
Combine sour cream and 200 g of powdered sugar in a deep bowl. Process with a blender until it increases in volume and fluffiness.
Refrigerate the mixture until use.

It is not recommended to use sugar in this recipe: it will not dissolve in cold sour cream and grains will be felt in the cream. Separately, you can coat store-bought cakes with condensed milk. It penetrates and connects well.

Variants of condensed milk and sour cream cream

Description of several ways to prepare cream:

Citrus. Add the zest of one lemon and one orange to 1 serving of classic cream. Pour in 6 tbsp. l. citrus juice in any proportion and 2 tbsp. l. citrus liqueur (lemon, tangerine or orange). Gently combine the ingredients with a spatula.
Fruit. Cut kiwi, peach and nectarine into small pieces, grind in a blender or grind through a meat grinder (you can take pineapples, mangoes, plums and any variations). Rub the fruit mass through a sieve. Add 500 g of good sour cream and 400 g of condensed milk to this porridge.
Berry. Grind any berries (strawberries, raspberries, currants, blackberries) in a sieve. Combine with classic cream made from sour cream and condensed milk in a 1:1 ratio.
Banana. Mash 2 bananas in a deep bowl with a fork. Add 1 portion of classic cream and beat everything.
Nut-chocolate. Pour 400 g of condensed milk into a saucepan and heat until hot. Pour 200 g of dark chocolate, chopped with a knife, into the condensed milk. Immediately remove the pan from the heat and stir the mixture well until the chocolate dissolves. Let the mixture cool completely. Fry 100 g of any nuts in a dry frying pan. Grind them in a blender or crush (pour into a strong bag and beat with a masher). Beat chocolate condensed milk with 0.5 liters of thick sour cream. Add the nut mixture and gently stir in with a spatula.

Chocolate cream for cake - the best recipe

A simple recipe, but in the end you will get the most delicious, in my opinion, cream filling for sandwiching cakes. Light, airy, with a bitter note of cocoa - chocolate lovers, take note.

You will need:

Milk – 500 gr.
Cocoa powder – 60 gr.
Granulated sugar – 100 gr.
Starch - 2 large spoons.
Butter – 200 gr.
Yolks – 3 pcs.

Preparation:

Mix all bulk ingredients, beat in the yolks. Mash the mixture thoroughly.
Place on low heat, adding milk in small portions, stirring the contents well. You can first boil the milk, then cool it to 40 o C. Do not make the temperature higher, otherwise the yolks will curdle.
When the cream thickens well, remove from the burner.
Soften the butter and add to the saucepan. Beat until fluffy.

Filling cream can be used not only for layering biscuits and leveling cakes. Often, it is served as an independent dessert. Place it in bowls, decorate with chocolate, coconut flakes, berries and enjoy.

Sour cream

If desired, sour cream can be supplemented with ground nuts, jam or pieces of fresh fruit. Placed in bowls and decorated with berries, it will become a dessert in its own right. As a layer, it is especially suitable for honey cakes with thick cake layers.

The fattier the sour cream, the thicker the cream will be. If the sour cream is liquid, add a little gelatin soaked in water.

Ingredients:

500 g sour cream (from 30% fat content and above);
250 g granulated sugar;
15 g vanilla sugar.

Procedure for preparing tacos .

Take the sour cream out of the refrigerator, immediately put it in a bowl and add both types of sugar to it.
Beat the mixture with a mixer for 3-5 minutes.
Place the cream in the refrigerator.

Easy banana cream for cake

The cream can be filled with any fruits and berries. For example, I’m giving the option with bananas, but whatever you have in your bins will do.

Necessary:

Bananas – 200 gr.
Butter – 200 gr.
Condensed milk – 200 gr.

Step by step recipe:

Crush a ripe banana with a fork or otherwise chop it. I don’t recommend using a blender; the fruit puree will be too liquid.
Mix butter and condensed milk in a separate bowl. Beat with a mixer or blender.
When the mass becomes fluffy and dense, add banana puree. Stir gently so that the mass does not settle.

Cream for pastries or cake at home - recipe

Finding a suitable recipe for cake cream today is not difficult, because there are a wide variety of options. Beginning cooks will benefit from a step-by-step recipe that will tell you how to make the cake filling amazingly tasty. Professionals will also like the recipe with a photo showing how the cake creams will turn out even tastier.

You can prepare the filling from cream, sour cream or eggs, and diversify it with the inclusion of chocolate, fruit, aromatic spices and strong alcohol. High-calorie butter and butter creams compete with protein and custard creams in complexity. It will be useful to know all the secrets of the chefs, which will help you make a delicious impregnation that all your friends, family and guests will enjoy in honey cakes and anthills.

Cream Toffee

With cream on butter, cream and boiled condensed milk, but not everyone knows its correct name. It is universal, suitable for greasing cakes, decorating cakes, cupcakes , muffins and as an independent dessert. Please note: no heavy cream is needed here.

You will need:

Butter – 150 gr.
Cream – 150 ml.
Boiled condensed milk – 300 gr.
Dark chocolate – 250 gr.

How to cook:

Break the chocolate into pieces, melt them in a water bath or in the microwave. Then let it cool.
Soften the butter, beat at high speed until pale (5-7 minutes).
Without stopping the mixer, start adding a spoonful of boiled condensed milk.
When the condensed milk is finished, transfer the melted chocolate. Operate the device for another 3-4 minutes.
Place the bowl on the refrigerator shelf and leave for at least 2 hours. If you need a thick cream, refrigerate it for as long as possible, at least overnight.

Oil cream

Butter sponge cake cream will highlight the unforgettable taste of sweetness and serve as an excellent decoration. In Europe, this recipe is the most popular. To prepare it, use simple oil without flavoring additives. Products for a popular recipe:

Butter - 350 grams;
Vanilla sugar. One sachet is enough;
Condensed milk - one can (not boiled);

Cooking time – up to 20 minutes. Calorie content – 520.72 kcal per 100 grams.

Using a mixer, beat the butter until fluffy. It is better to beat at medium speed. Then add vanilla sugar and mix thoroughly. Now start whipping the butter at the same speed, while pouring the condensed milk in a thin stream. After this, beat for a few more minutes until the cream becomes smooth.

In addition to this recipe, there is another one, popularly called the classic buttercream recipe. It is also easy to prepare and does not take much time. This includes:

Powdered sugar – 1/3 cup;
Chicken yolks – 2 pieces;
Butter - 200 grams;
Rum or cognac. A few drops can be added as desired.

Cooking time – up to 15 minutes. Calorie content – 559.90 kcal per 100 grams.

In a deep bowl, mix the butter and powdered sugar well. Beat the yolks separately and add to the butter. Now beat everything until smooth. You can use a whisk or mixer. Add rum or cognac at the very end.

Regardless of what kind of buttercream you decide to prepare, before doing so, remove the butter from the refrigerator for a while. It should be soft.

Coconut cream

Compound:

270 ml cold milk;
200 g fine sugar;
3 yolks or 2 eggs;
15 g of any starch;
350 ml cream;
100 g coconut flakes.

The cream is prepared in several stages:

Start by brewing the base. In a deep bowl, combine eggs (or yolks), sugar, cold milk and starch. Stir so that there are no lumps.
Place the mixture in a water bath. The water should be boiling, but not touching the bottom of the bowl of food. Stir the contents with a spatula until the base becomes thicker. The consistency of the mass should resemble semolina porridge.
Remove the cream base from the heat and place in a container with cold water (or ice) to cool quickly. It is necessary to stir constantly so that a film does not form on the surface of the base.
When the custard base reaches room temperature, you need to add coconut flakes. Mix everything and put in the refrigerator, covering with film. For about half an hour.
Separately, beat the cream with a mixer in a suitable bowl until stable.
Fold the custard base into the whipped cream in 3 stages. And no longer beat, but simply mix, combining the 2 parts of the cream.

With fruits

When you cut a sponge cake with such cream, you can already feel the aroma of your favorite fruit. A basic recipe is provided. And the fruit filling can be anything: pears, apples, peaches, apricots, nectarines.

The following products are used for the cream:

fruits – 250 g;
high fat cream (from 35%) – 400 ml;
fine sugar – 50 g;
powdered sugar – 50 g;
water – 70 ml.

Recipe:

Fruits are cut into small pieces. Approximately 1 by 1 cm.
Pour water into a thick-bottomed pan, add sugar and place the fruit. Place on the stove, turn on low heat. It is necessary to stir the compote periodically. Keep it on the stove until the water evaporates.
Remove the fruit mixture from the heat and place on the table to cool. When the compote is at room temperature, puree it with a blender. Now you can put it in the refrigerator.
Beat the cold cream with powdered sugar with a mixer in another bowl until thick.
Combine the cold cream mixture with the cold fruit puree in one bowl.

The cream is suitable for delicate biscuits.

Creme brulee

Caramel flavor and delicate structure are the distinctive features of this recipe. The layer retains its shape for a long time, so it will look good in the finished biscuit dessert.

For classic creme brulee you will need the following ingredients:

240 g butter;
700 ml milk;
200 ml cream (10-20% fat content is enough);
3 yolks;
300 g regular sugar;
80-100 g wheat flour;
50 ml of strong aromatic alcohol (cognac, brandy);
6 g salt;
Vanilla extract (to taste).

Preparation procedure:

Place about half the sugar in a saucepan and heat. Stirring, caramelize it until it turns a nice brown color.
Salt the caramel. Add ¼ of the normal amount of butter, all the cream, and a little vanilla extract. Leave the pan on the heat for another 7-9 minutes, stirring all the time.
Remove caramel sauce from heat. Cool on a work surface.
While the caramel is cooling, pour 0.5 liters of milk into another pan. Dissolve the remaining sand in it. Place the dishes on the stove and boil the milk mixture.
In a separate bowl, grind the yolks with flour. Pour in the remaining cold milk in portions and add a little vanilla. Mix until perfectly homogeneous and smooth.
Add the egg mixture in a thin stream to the boiling milk. Boil until thickened. The finger leaves a visible groove on the back of the spoon. Now the custard base can be removed from the heat and cooled to room temperature.
Beat the remaining butter separately in a bowl until white and fluffy.
Add the custard base to the whipped butter in portions, carefully punching each time with a blender. At the very end, pour cognac into the bowl and whisk again.
Now you need to gradually add caramel sauce into this mass, whisking until smooth.

In a simplified method, creme brulee is made from heavy cream (450 ml) and boiled condensed milk (380 g). First, beat the creamy mixture until fluffy. Then caramel is added in small portions.

Useful tips and tricks

Note to cooks:

Before whipping the cream, it is recommended to put it in the freezer for 10 minutes. You need to start at low speeds, gradually increasing the power to maximum.
The whipped cream mixture is combined with another component of the cream, pre-cooled.
The butter and cream base in the layers should be at room temperature. If you combine hot butter with hot oil, it will melt. If it's cold, grains of fat will remain.
Instead of eggs in creams, you can only use egg yolks. The result is a more delicate consistency and mild taste.
To avoid burning of the thick consistency during cooking, it is better to cook in a water bath.
It is recommended to rub berry, fruit, egg, gelatin mixtures through a sieve.
If the recipe contains flour, you can dry it in the oven at 110°C for 40-50 minutes to add a nutty aroma.

A variety of creams for biscuit products will satisfy any gastronomic taste. You can use your preferred toppings in all recipes. To get a more moist dessert, before applying the cream layer, the cakes are soaked in syrup, coffee, and sweet alcohol.

Lemon soak

This is one of the common, popular impregnations. It can be prepared using lemon juice, syrup, zest or lemon liqueur.

Ingredients:

lemon (1/2 pcs);
water (200 ml);
sugar (3-4 tbsp).

Heat the water and sugar until the sugar dissolves completely. We process half a lemon as follows: grate the zest on a fine grater, only the yellow part, then squeeze all the juice out of half the lemon, or directly into the zest. Mix well and add this mixture to the syrup, boil, let it boil and simmer for a couple of minutes. Half a lemon can be replaced with a couple of tablespoons of syrup or liqueur. Only in this case there is no need to cook, just let it boil. Cool and soak the crust. This impregnation acquires an interesting taste if you add ground cinnamon to it on the tip of a knife.

Biscuit is a very tender and airy dessert. Both adults and children love it for its softness and unique taste. Creams and impregnations can be so varied that this delicious dessert will always remain welcome on any table.

You can make a sponge cake yourself, or you can buy a ready-made one, but so that it does not seem dry and emphasizes the taste and aroma of the filling, use sponge cake impregnation. Impregnations do not take much time to prepare, and the number of ingredients for them is minimal, but later you do not risk getting a dry and hard sponge cake, which even a large amount of cream cannot save.

To give a special aroma to the impregnation, alcoholic drinks are used. To soak a light sponge cake, it is better to use light wines, liqueurs or cognac, and for dark ones (coffee or chocolate) it is better to add red wine or cognac. Well, for fruit biscuits - fruit impregnations. As for the cakes, you can.

Below are recipes for impregnations with cognac:

With lemon juice

Required ingredients:

Sugar (half a cup)
Lemon juice (1 tsp)
Water (half a glass)
Vanillin
Cognac (3 tsp)

With cherry juice

Required ingredients:

Cherry juice (half a glass)
Water (half a glass)
Cognac (3 tbsp)
Sugar (1 tbsp)

Dissolve sugar in boiling water. Add cherry juice and cognac to the syrup. Stir.

With coffee

Required ingredients:

Cognac (2 tbsp)
Water (1.5 tbsp)
Sugar (1 tbsp)
Coffee (2 tbsp)

Pour water (1 tbsp) into the pan. Dissolve sugar in it, remembering to stir. Bring to a boil. Brew coffee in the remaining water (don't forget to strain), add it to the syrup. — other methods of preparing coffee impregnations for biscuits.

The video shows everything about soaking cakes:

Orange juice

Required ingredients:

Sugar (half a cup)
Orange juice (1 tbsp)
Cognac (2 tbsp)

Dissolve sugar in orange juice over heat, stirring. If you have orange zest, add it to the syrup for more flavor and aroma, cutting it into small pieces. Add cognac at the end. You can try it for making cakes.

Which cream is suitable for sponge cake?

When baking any confectionery product at home, you need to think in advance about the cream base that you will use for impregnation. There are a huge number of methods for preparing this important component of the cake, but only certain ones are suitable for biscuits. This includes recipes for sponge cream based on sour cream, butter, condensed milk, cottage cheese, chocolate, cream, proteins, milk or fruit. All of them complement the taste of this dessert in their own way and have their fans, and how to prepare them, see the step-by-step instructions with photos below.

Chocolate

An easy, popular and very tasty recipe for chocolate cream for biscuits – cream (from 30% fat) + dark chocolate. First, the liquid component (480-500 ml) is heated in a container until hot. Then a tile chopped with a knife (180-200 g) is placed there. Remove the bowl from the heat and stir until the chocolate pieces are dispersed.

The mixture must be cooled and cooled well. Then beat with a mixer until soft peaks form.

With white chocolate and raspberries

Compound:

butter – 190 g;
white chocolate bar – 190 g;
powdered sugar – 90 g;
raspberries – 90 g.

Recipe:

Sort the raspberries and pour into a thick-walled bowl. Put on fire and simmer for 7-15 minutes. During this time, the berry juice should almost completely evaporate.
Remove the pan from the heat, strain the raspberry puree through a thick sieve into a plate and cool.
Chop the white chocolate with a knife and pour into a completely dry bowl. Pour water into a pan with a wider diameter than the bowl and place on fire. When the water boils, place a plate of chocolate on the pan so that the boiling water does not touch the bottom. Stir the chocolate pieces with a perfectly dry spatula until they dissolve. Remove the container with the chocolate mixture from the stove. Cool.
Beat the butter and powder separately in a bowl until fluffy. The beating process will take approximately 7-10 minutes.
Keeping the mixer running, add the chocolate and raspberry mixture to the sweet butter.

Yogurt

Components:

100 g dark chocolate (content of cocoa products – 65-80%);
500 ml natural yogurt (no fillers);
200 g condensed milk.

Cooking process:

Crush the tiles with a knife, pour into a deep bowl and place in a water bath. When the chocolate has melted, remove from heat and cool.
In another bowl, beat condensed milk with yogurt until smooth.
Pour a few tablespoons of milk base into the cooled chocolate and stir.
Transfer the resulting mixture of chocolate and yogurt with condensed milk into the yogurt cream in parts, carefully combining each time with a spatula.

Before use, cool the cream in the refrigerator for 1-2 hours.