Making a homemade cake is very simple; you just need to bake or buy sponge cake layers. And choose any cream from those LAFOY has selected for you. Catch the most delicious recipes!
1. Custard Cream with Caramel
This light and airy cream has a consistency more akin to a mousse. Apply a generous amount between the cake layers, and your dessert will turn out tall and exceptionally delicious.
You will need: 0.5 L fresh milk, 3 egg yolks, 75 g sugar, 3 tbsp sifted wheat flour, 10 g instant gelatin, 1 can dulce de leche.
Preparation:
1. Dissolve gelatin in a small amount of hot water. Set aside to cool.
2. Whisk egg yolks with sugar and flour using a fork, pour in a little milk, and mix thoroughly.
3. Boil the remaining milk, then reduce heat to minimum. Gradually stir in the yolk and flour mixture in a thin stream with a wooden spoon. Cook until bubbles start to appear. At this point, turn off the heat.
4. Pour gelatin into the cream, whisk thoroughly with a mixer to avoid lumps. Let it cool in a cool place.
5. Once the cream has completely cooled, whisk it again with a mixer, but at the lowest speed. While whisking, add the dulce de leche a couple of spoonfuls at a time.
2. Cream with Semolina
It might seem strange to you, but semolina is a very appropriate ingredient in cake cream.
You will need: 1 cup fresh cow's milk, 3 eggs, 1 cup sugar, 3 tbsp semolina, 1 pack butter, 1 sachet vanilla sugar.
Preparation:
1. Crack eggs into a thick-bottomed saucepan. Whisk with a whisk or fork until lightly frothy.
2. Gradually add sugar and vanilla to the egg mixture, continuing to whisk. The sugar crystals should completely dissolve.
3. Pour semolina and milk into the saucepan. Continue whisking until smooth.
4. Place the pot over medium heat, bring to a boil. Then remove from heat and let cool under a lid.
5. Add softened butter to the cold cream. Whisk with a mixer until fluffy and airy.
3. Coffee-Chocolate Cream for Cake
This cream is suitable for layering sponge cakes as well as for creating multi-layered desserts. Coffee and chocolate lovers will be absolutely delighted!
You will need: 150 g good quality milk chocolate without additives, 160 ml cream with 33% fat, 100 ml fresh milk, 1 tsp natural coffee beans, 5 g instant gelatin.
Preparation:
1. Pour hot water over gelatin, stir until granules are completely dissolved. Let cool at room temperature.
2. Pour milk into a saucepan, add coffee beans. Bring to a boil, cover, and let steep for about 15 minutes. Then strain through a sieve into a ceramic bowl.
3. Add chocolate broken into pieces to the milk, place in the microwave until completely melted.
4. Pour gelatin into the chocolate milk, stir, and let cool until slightly warm.
5. Whip chilled cream into a foam, gradually adding the milk-chocolate mixture in small portions. Refrigerate for 24 hours. Then whisk again with a mixer at high speed into a very fluffy mousse.
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4. Milk-Butter Cream with Dried Apricots
The combination of ingredients for this cream is quite unexpected. But, believe me, the result will surprise and delight you. The main thing is to use odorless vegetable oil.
You will need: 200 ml refined sunflower oil, 90 ml cow's milk, 1 cup sugar (you can reduce the amount), a handful of finely chopped dried apricots, a few drops of food-grade apricot flavoring.
Preparation:
1. Pour vegetable oil and milk into a liter jar. The ingredients for this cream must be at the same temperature. This is important!
2. Using an immersion blender, turn the milk and oil into a thick white emulsion. This will take no more than 4 minutes.
3. Continuing to whisk, gradually add sugar and flavoring. When the crystals are completely dissolved, add the dried apricots to the cream and mix.
5. Cream with Peach Puree
Incredibly delicious cream made from whipped cream with fruit puree. Suitable for any cake or pastry.
You will need: 1 can of canned peaches, 400 ml heavy whipping cream, 150 g brown sugar, 5-6 tbsp powdered sugar, 2 raw egg yolks and 1 whole egg, 2 tbsp starch (any kind), 1 tbsp sifted flour.
Preparation:
1. Whisk the egg, two yolks, and 2 tbsp sugar with a mixer until fluffy. Gradually add starch and flour. Whisk until all lumps are gone, then pour in the syrup from the peach can.
2. Puree the peaches with an immersion blender. Transfer to a saucepan, place over heat, and bring to a boil. In a thin stream, while constantly stirring, add the egg mixture. Cook until the first signs of boiling appear.
3. Whip the cream with the remaining sugar until stiff peaks form. Fold into the cooled peach cream. You can whisk with a whisk until a fluffy mass forms.
6. White Chocolate and Citrus Cream
An incredibly delicious combination of white chocolate and orange juice. This cream is suitable for any cake.
You will need: 1 bar white chocolate, 4 sweet oranges, 100 g butter, 1.5-2 cups sugar, 4 fresh chicken eggs.
Preparation:
1. Crack eggs into a bowl. Add sugar and mix thoroughly with a fork or whisk.
2. Squeeze juice from oranges. Strain through a sieve and pour into the sweet egg mixture.
3. Place butter in a thick-bottomed saucepan. Add chocolate broken into squares. Melt over low heat.
4. Gradually add the whisked eggs with citrus juice to the butter-chocolate mixture. Cook until thickened. Do not bring to a boil! Then wait for it to cool completely before layering the sponge cake layers to assemble the cake.
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7. Almond-Coconut Cream for Cake
A sponge cake with this cream turns out much tastier than the famous "Rafaello" sweets.
You will need: 300 g mascarpone cheese, 100 g almond flakes, 100 ml condensed milk, 150 ml cream with 33% fat, 60 g coconut flakes, 50 ml coconut cream, 3 g gelatin, 15 ml water.
Preparation:
1. Dissolve gelatin in water. Wait for it to swell. Then dissolve in warmed coconut cream.
2. Place cream cheese in a container for an immersion blender, pour in cream, add coconut flakes and coconut cream with gelatin. Puree until smooth. Refrigerate for five hours.
3. Whip the chilled mixture at high speed until it forms a very fluffy foam. When layering the cake, sprinkle each layer of cream with almond flakes.
8. Sour Cream with Cocoa
Very tasty and light cream with a chocolate flavor. A good option for those on a diet!
You will need: 0.5 kg fresh sour cream with 20% fat, 1 can condensed milk, 150 g raisins or dried apricots, 2 tbsp cocoa powder.
Preparation:
1. Remove the label from the condensed milk can, place it in a saucepan, and cover completely with water. Place over medium heat and cook for 2.5 hours from the moment it boils. Add water as it evaporates, otherwise the can will overheat and explode. Open only after it has completely cooled.
2. Combine sour cream and cooked condensed milk in a deep bowl. Add vanilla and cocoa. Whisk until smooth.
3. Add finely chopped dried apricots or raisins. Mix and use immediately to layer the cake.
9. Meringue Cream
The cream turns out fluffy, yet stable. Suitable for layering cakes, as well as for decorating cakes or pastries.
You will need: 4 egg whites, 200 g sugar, 200 g butter with a high fat percentage (at least 82%), 160 g Almette cream cheese.
Preparation:
1. Pour fresh egg whites into a saucepan and place it over a double boiler. Add all the sugar, stir with a whisk until the granules dissolve.
2. Remove the saucepan with egg whites and sugar from the double boiler. Arm yourself with a mixer and, at maximum speed, whisk until it forms a meringue.
3. Add softened butter to the meringue one teaspoon at a time, continuing to whisk with the mixer. After all the butter is incorporated into the egg white mixture, continue whisking for another ten minutes. The meringue will first deflate, then regain its airy cream structure.
4. Add the cheese, continue whisking for another 5-8 minutes. Place the cream in the refrigerator for half an hour and use as directed.
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10. Creamy Marmalade Cream
Preparing this cream will take you no more than 10 minutes. The result is simply magical: a delicious and moderately sweet complete dessert or an airy and light layer for a sponge cake.
You will need: 250 g mascarpone cheese, 250 ml cream with at least 20% fat, 150 g powdered sugar, marmalade to taste.
Preparation:
1. Whip the cream with powdered sugar. Gradually add mascarpone cheese in small portions, continuing to whisk.
2. Cut the marmalade into small cubes. Add to the cream and mix with a spoon so that the candy pieces are evenly distributed throughout the mass.
11. Butter Cream with Cognac
Don't be intimidated by the name of this cream. It has a buttery and thick texture, so it can be used for decorating desserts, but there isn't actually that much butter in the cream.
You will need: 0.5 pack butter, 70 ml cow's milk, 1 egg yolk, 100 g powdered sugar, 1 tbsp cognac and vanilla on the tip of a knife.
Preparation:
1. Mix milk with raw egg yolk. Whisk the mixture until smooth and strain through cheesecloth to remove any impurities.
2. Place the saucepan over low heat, pour in the egg milk, add powdered sugar and vanilla. Stir constantly and cook for two minutes after boiling. Let cool.
3. Whip softened butter with a mixer until fluffy. Gradually add the egg-milk mixture and cognac.
12. Cottage Cheese Cream for Cake
This recipe requires soft, fatty cottage cheese, without grains.
You will need: 400 g cottage cheese, 150 g butter, 100 g powdered sugar, 1 tbsp condensed milk, 1 sachet vanilla sugar and 1 tbsp cognac or brandy.
Preparation:
1. Combine softened butter with powdered sugar and vanilla. Whisk until fluffy. Add alcohol to the cream, and continue whisking for another five minutes.
2. Puree the cottage cheese with an immersion blender or pass it through a sieve twice. Add to the sweet butter mixture.
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13. Melted Marshmallow Cream
Marshmallows melt perfectly in the microwave, and the resulting mass will be the base for this amazingly delicious cream.
You will need: 4 marshmallows (two halves stuck together in each), 1 pack butter.
Preparation:
1. Separate the marshmallows into halves, place them in a glass container, and microwave for 45-50 seconds. Immediately whisk the hot mass with a mixer.
2. Continuing to whisk, add half of the total amount of well-softened butter, piece by piece.
3. Place the cream container in a bowl of cold water, continuing to whisk, add the remaining butter piece by piece. Five minutes – and the cream is completely ready! If you use pink marshmallows, the cream will also be colored.
14. Dark Chocolate Cream
With this cream, the cake will be super chocolatey and moderately sweet!
You will need: 2 bars dark chocolate (100 g each), 120 ml pastry cream and 80 g powdered sugar.
Preparation:
1. Pour cream into a saucepan, add powdered sugar. Heat over low heat, stirring constantly. But do not bring to a boil.
2. Carefully drop chocolate pieces into the hot sweet liquid. Stir the mixture until completely dissolved.
3. Let the cream cool completely before you start assembling the cake. It will be even tastier if you make some of the layers in the dessert with custard or sour cream.
15. Cinnamon Flavored Cream
Confectioners adore this cream; the mass turns out dense and shiny. It's suitable for layering cakes, as well as for working with a pastry bag. Rosettes, leaves, and various patterns are often created from it!
You will need: 250 g butter (82.5% fat), 5 egg yolks, 220 g powdered sugar, 155 ml fresh milk, a cinnamon stick.
Preparation:
1. Pour milk into a saucepan, add sugar and cinnamon. Bring to a boil over low heat. Let the mixture simmer for a couple of minutes. Then remove the cinnamon stick.
2. Whisk egg yolks in a bowl with a fork until smooth. Gradually add to the milk in a thin stream, stirring constantly.
3. Remove the saucepan from the heat, whisk the milk with yolks with a mixer for about three minutes. Then return to minimal heat. Wait until the cream starts to boil and remove from the stove.
4. Add softened butter to the completely cooled milk mixture. Whisk with a mixer at maximum speed until fluffy.