Many people enjoy baking and love to try sponge cakes. But few people know the origin of this so popular dessert in our time.
Sponge cake in translation from French, literally means "baked twice."
In the Middle Ages, biscuit was the food of English sailors. Since there is no butter in the biscuit dough, it is perfectly stored and is not prone to mold. Sailors took biscuits with them in swimming and for a long time they did not spoil.
Once, the court Queen Elizabeth traveled on a ship and tasted the daily food of sailors. The unsurpassed taste of biscuit conquered him. So the biscuit got on the tables of high society and its recipe began to spread throughout the world.
Cream for biscuit cake - general principles of preparation
It's hard to imagine a cake without cream. It is the cream that can emphasize the whole charm of the taste of the cake. A cream is a bulk mass prepared from eggs, cream, milk, butter, sour cream. They can be layered, you can decorate cakes, creating real confectionery masterpieces.
The cream is a perishable product, so it should be stored in the refrigerator for no more than 36 hours.
Over the entire history of the biscuit cake, its traditional recipe has not changed, although the recipes for creams have been experimented and improved.
In the process of preparing cream for cakes, you will definitely need a mixer, a whisk, a pan with a thick bottom, a spoon, a bowl, a measuring cup and a kitchen scale.
You can consider the standard recipes for creams for biscuit cake. These creams can be taken as a basis and have already personally changed or amended.
Before smearing the cakes with cream, it is better to soak them with syrup. This procedure will take approximately 15 minutes. In the preparation of syrup, the proportion of sugar and water is important. On a cake weighing 800 g, approximately 500 g of impregnation is needed. The impregnation recipe is simple: you need to boil 250 ml of water and pour 250 g. sugar, boil, add 1 teaspoon of lemon juice and vanillin. In the impregnation, you can add alcohol, fruit syrups, cocoa.
When making cream for biscuit cake, it is important to ensure that all inventory and hands are clean. To make any cream you need high-quality and fresh products.
Recipe 1: Custard for biscuit cake
Custard is one of the best creams for biscuit cakes, as it is very gentle and light. Because of their light texture, they will not be able to decorate the cake. This cream is smeared between the cakes.
Ingredients:
• egg - 1 piece;
• milk - 1 glass;
• sugar - about 5 cups;
• flour - 2.5 tablespoons;
• butter - 50 grams;
• vanilla sugar to taste
Cooking method
Pour milk into a non-stick pan, pour sugar, flour, add vanillin and an egg.
Whip with a mixer for about 30 seconds, so that everything is well mixed and there are no lumps of flour left.
After this, the pan must be put on the stove and cook the cream on a small fire for about 5 minutes until thickened, at the same time, beat with a mixer from time to time (there will be no lumps).
Put the cream to cool.
When it is warm, put soft butter in it and beat well with a mixer until smooth. With cooled cream, you can grease the cakes and decorate the cake as desired.
Butter cake for biscuit cake can serve as decoration and emphasize its great taste. This cream is considered one of the most popular in Europe. Since the base of the cream is oily, the butter should be without additional flavoring additives.
Ingredients:
• oil - 350 grams;
• condensed milk - 1 can;
• vanilla sugar - 1 sachet.
Cooking method:
Beat soft butter thoroughly at medium speed with a mixer until a lush and airy mass is formed.
Pour vanilla sugar and mix thoroughly.
Pour condensed milk into a mass with a thin stream, whisking with a mixer (at low speed). Then increase the speed of the mixer and beat for about 5 minutes until the cream is uniform.
The cream is ready.
Recipe 3: Chocolate Cream for Biscuit Cake
The taste of the cream is delicate, light, chocolate, with the scent of vanilla, as if created for a biscuit cake. However, it has a high calorie content.
Ingredients:
• cocoa powder - 2 tablespoons;
• milk - 500 ml (it is better to use fatter);
• sugar - 3 tablespoons;
• butter - 1 tablespoon;
• starch - 3 tablespoons;
• vanilla sugar.
Cooking method:
Pour 250 ml of milk into the pan, add butter, cocoa, sugar and mix everything thoroughly.
Put on a small fire to boil and cook for 3 minutes while stirring continuously (it is better to do this with a wooden spoon, so the cream will not burn).
Remove from heat. At this time, pour the starch into the remaining milk and mix thoroughly so that there are no lumps. Pour milk and starch into the hot mixture, add vanilla sugar and put on a small fire.
Cook for about 2 minutes, stirring thoroughly, as during cooking the cream will become thicker. Remove from heat and cool.
With cold cream, you can grease the cakes and decorate the cake.
Recipe 4: Curd Cream for Biscuit Cake
Delicate curd cream for biscuit cake will make it an ideal dessert and will delight you with an unsurpassed taste. This cream is not only easy to prepare, but also low-calorie. Curd cream contains many B vitamins, organic acids, calcium, phosphorus and even iodine. Such a cream is delicious and healthy.
Ingredients:
• cottage cheese - 500 g;
• cream 30% - 250 ml;
• icing sugar - 200g.
Cooking method:
Grind the cottage cheese with powdered sugar using a mixer or blender.
Beat the cream with a mixer at high speed into a lush mass and then add to the curd.
Mix everything carefully and gently until smooth.
Curd cream is ready and you can immediately use it to decorate and grease the cake.
Recipe 5: Protein Cream for Biscuit Cake
The lightness of the protein cream will give the biscuit cake an unusual tenderness and airiness. This cream will perfectly decorate the cake and emphasize the lightness of the dessert.
Ingredients:
• egg whites - 4 pieces;
• water -100 ml;
• sugar -200 g;
• a pinch of salt;
• vanilla sugar.
Cooking method:
Sugar should be poured into water and boiled for about 20 minutes over medium heat. It is important to check the readiness of the syrup, for this it is necessary to drop it into a glass of cold water, if a ball has formed, then it is already ready.
Next - beat the proteins with a mixer at high speed with a pinch of salt. Syrup should be poured into a lush protein mass with a thin stream, while always continuing to beat the mass with a mixer, but at an average speed.
Protein cream is ready and you can immediately use it to decorate the cake.
Cream for biscuit cake. Tips and Tricks
- When preparing an oil cream, it is important to pay attention to the quality of the butter, since the taste of the cream depends on it;
- in the preparation of custard it is important to remember: the more flour is poured, the thicker it will be;
- When making protein cream, you need to pay attention to the dishes. There should not be a drop of water in it, otherwise the cream will not break. This cream must be used immediately after preparation, since during storage it ceases to be lush;
- the secret to making curd cream is that only fresh and homogeneous products are taken for it
- to give the chocolate cream a more expressive taste, grate the chocolate and sprinkle it on the cakes, and then grease the cakes with cream
- so that when cooling, the custard does not take a crust, it must be sprinkled with sugar on top or often stirred.
- To each of these creams, you can add different fruits or berries. The same cream, but with the addition of fruits will give its own touch of originality and originality.
- Using food colors, creams can be given bright and extraordinary colors.
- adding a few drops of essence to creams, you can give the cream an interesting taste.
Everyone has different tastes, so only experiments will help determine what you like best.
