Cream for cakes at home caninclude completely different ingredients. It is worth mentioning that the selected filling for this sweet product depends entirely on whether the dessert will turn out to be heavy and oily or light and airy. Today we will consider a method of preparing 2 different creams, which include sour cream and semolina.
1. Chocolate cream-sour cream for cake with gelatin
Necessary ingredients:
Cooking process
Chocolate cream sour cream for home cakesconditions is done quite easily. To do this, mix well with 20% sour cream, powdered sugar, vanillin and milk. Further, it is required to separately dissolve 10 g of gelatin and pour it into the bulk. If you are preparing a chocolate dessert, then in the filling it is recommended to add a little glaze. To do this, you need to break 1.5 tiles of dark chocolate, and then melt it over low heat, adding a little fresh milk. To ensure that the finished cream does not curdle, it is desirable to cool slightly before adding the glaze to the bulk. As a result of the mixing of all the components, you should get a liquid and sweet mass, which must be coated with all the cakes. It is worth mentioning that such a cream for home cakes should be used only for biscuit desserts.
After the filling has been applied to the cakes,it is recommended to put the sweet product in the refrigerator for several hours. During this time, gelatin should freeze, making the cake tasty and more stable.
2. Light cream for semolina and banana cake
Necessary ingredients:
Cooking process
Such cream really turns out very easyand delicious. After all, it is based on ordinary semolina porridge. To make it, you should boil fresh milk, and then add the rump, mix thoroughly and cook until thick (for 15-30 minutes) until all grains are completely boiled. Next, the porridge should be removed from the stove and poured sugar into it. After the mass has cooled slightly, it needs to be thoroughly beaten in a blender together with a softened butter.
Cream for cakes at home canprepare with the use of various fruits. We decided to knead some ripe bananas and add them to the mixture of mango and butter. As a result of intensive mixing, you should get a thick enough, but light and very tasty cream. Because of its dense consistency, it is rather poorly absorbed into the cakes, so it is recommended to dip the sponge cake beforehand into the sweet syrup.
Cream of semolina and bananas is well suited for any dessert. It can be used both in the preparation of festive cakes, and to cover various cakes.
