Most cream cake recipes are presented with delicate base cakes soaked in whipped cream. Recently, cakes like cheesecakes have become in demand among Russians, in which the cake is made in the form of a thin flatbread, and most of the dessert is given to a creamy filling. Here you can find recipes for any kind of cream cake.
The five most commonly used ingredients in Cream Cake Recipes:
If you plan to cook this for the first time in your life, it is better to stop at a sponge cake with buttercream. It is prepared quite simply and does not require special skills in the confectionery business. The most difficult thing is to bake a decent airy sponge cake that will bake well and will not settle at the end. But if you go to the appropriate section on the site and find the right biscuit recipe, then there should be no problems with this either. After all, you can buy ready-made sponge cakes in the store.
The second most difficult thing is to properly whip the cream itself so that they do not curdle, do not remain liquid, but turn into a lush, amazingly tender mass that holds its shape well outside the refrigerator. To do this, you can use special thickeners that are sold in confectionery departments. Or do so.
Before whipping the cream (and they must be fat, at least 35 percent), they need to be cooled. The dishes in which they will be whipped should also be cold. If in the process you begin to realize that something is going wrong, you need to place the dishes with cream in a bowl filled with cold water or ice. And keep whisking. Nothing but powdered sugar can be added from sweeteners to the mass. Especially for the first time.
The Five Fastest Cream Cake Recipes:
| Dish Name | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Marshmallow cake with strawberries without baking | 10 min | 255 | +16 |
| Chocolate waffle cake made of cakes in a hurry | 15 min | 370 | +103 |
| Tiramisu without mascarpone | 20 min | 253 | +100 |
| Ice cream cake at home | 25 min | 286 | +65 |
| Tiramisu Trifles | 30 min | 201 | +61 |
It is important to keep in mind that even high-fat cream is not always well whipped. This is influenced by many factors: the freshness of the product, its quality and composition (they are powdered, concentrated or homemade). You can hedge your bets and buy special cream designed for whipping - there are definitely no surprises with them.
After smearing the cakes with buttercream, the cake should be allowed to stand for a while at room temperature, and then put in the refrigerator. It has been noticed that if you do not use thickeners, homemade buttercream begins to "float" quite quickly, melt - if not stored at low temperatures. To become more delicious, any cake should be infused for at least several hours (it is more convenient to put it away in the cold overnight).
Buttercream can not only soak the cakes, but also decorate the surface of the cake. If it is cooked correctly, it will keep its shape. It can also be stained with food dyes and passed through a pastry bag/syringe. In addition to powdered sugar and thickener, gelatin, cottage cheese, whipped whites and so on can be added to the cream itself. You can beat with anything, starting with a mixer and ending with your hands. A blender with a special nozzle in the form of a thin whisk will be an ideal solution. It is noted that it is not necessary to whip up a lot of cream at once - it is better to start with 100-200 ml.