Cakes and pastries are considered a must-have attribute. And biscuit pastries decorated with delicious cream can become the "highlight" of the festive table. Typically, biscuits are soaked in butter, sour cream or protein cream. But using various additives and food colors, you can diversify the recipes of the main creams to infinity, each time surprising and delighting guests and loved ones.
Pick your recipe
Lemon cream
To prepare lemon cream you will need:
- 150 g butter;
- 1 cup of granulated sugar;
- 1 lemon;
- 1 egg.
First of all, pour a couple of times a lemon with boiling water, holding it every time in boiling water for one minute. Pour sugar into a short saucepan with a long handle, beat in the egg and put the butter. Grate the lemon zest on a fine grater and squeeze the juice out of it. Try to prevent lemon seeds from getting into the cream, and the maximum amount of juice squeezed out. Add freshly squeezed lemon juice and zest to the pan with the rest of the ingredients and put it on a small fire, stirring the contents. Keep on low heat until sugar is completely dissolved. Then remove from heat and let the lemon cream cool.
If you replace lemon zest and juice with a teaspoon of instant coffee in this recipe, you will get an equally delicious coffee cream, which can also be used in the preparation of biscuit cakes.
Fruit Sour Cream
To make a fruit and cream sour cream for biscuit, you need to take the following components:
- 500 g of fat sour cream;
- 1 cup of granulated sugar;
- 1-2 glasses of strawberries or raspberries;
- vanillin.
Combine the sour cream with sugar and beat well with a mixer, blender or whisk. Wash fresh strawberries or raspberries, dry and mash with a fork. Then add the mashed berry and vanillin to the whipped sour cream. Mix everything thoroughly again.
If the cream is prepared in the winter, then you can use freshly frozen berries (strawberries, raspberries, black currants) or berries mashed with sugar. In this case, granulated sugar is not added to the cream.
Jelly cream
To prepare a gentle milk cream with gelatin you will need:
- ½ liter of milk;
- 300 g of granulated sugar;
- 20 g of gelatin;
- 4 eggs;
- 1 lemon;
- 600-800 g of raspberries, strawberries or cherries.
In advance, 2-3 hours before the start of cooking, pour gelatin (about 4 teaspoons without top) with 100 milliliters of milk and leave to swell. After this time, boil 400 milliliters of milk (a little more than 1 ½ cup) with 200 grams of sugar.
Add the swollen gelatin to the hot milk and stir until it is completely dissolved. Pound 4 egg yolks with 100 grams of granulated sugar, then pour 2 tablespoons of flour with top and mix with the yolk mass so that there are no lumps. Then combine with milk, pouring milk in small portions into the yolk-flour mass and stirring thoroughly until a homogeneous mixture is obtained. Then add to it 4 whipped protein in a steep foam and grated lemon zest on a finely grated. Gently mix the prepared cream and let it stand for 10-15 minutes to thicken.
When collecting a biscuit cake, put fresh or canned berries on each cake (squeeze them lightly first to stack the juice or syrup, and dry them slightly with a napkin), and apply cream on top of the berries.
Related article
How to make a cake with cream without baking