Cream cream cake - the most delicious filling

On the eve of any significant date, many are puzzled by the question: which cake is better - shop or home production? After all, what a festive table without a cake? Even if everyone already ate, according to tradition, he is still supposed to at least endure, to show a masterpiece to the public. For special occasions, many order cakes in branded shops from confectionery factories. But still, homemade pastries can sometimes shut up the best factory confectionary refreshment for your belt. And there is an explanation: in the simplest homemade cupcake is enclosed a piece of the soul of the one who baked it. In the store, you buy a cake made by cars, and they, as you know, do not have a soul.

So, if you still decided to make your own cake, here are some simple recipes. Used in every recipe cream for a cake - from cream, it will provide your baking delicious milk flavor and delicate taste.

Chocolate cake with cream

To prepare this dessert, store the following ingredients:

For the cake:

- egg - 4 pieces;

- Sugar - 4.5 table. Spoons;

- flour - 3,5 table. Spoons;

- cocoa powder - 1 table. Spoon;

- sunflower oil - 1 table. Spoon.

In cream for cream cake will go:

- fat cream - 1 glass;

- cream low-fat - 0,5 glasses;

- Sugar - 4.5 tablespoons;

- vanilla essence - half teaspoon.

For decoration:

- Pieces of pineapple (can canned);

- cherries.

Now that all the components are at hand, you can proceed. First, beat the sugar with the eggs to a homogeneous dense consistency, after which add the flour and cocoa there. Pour in the sunflower oil, gently stir. A round baking dish is also smeared with oil, we put the resulting mass in it and bake it in the oven for 45 minutes at 180 degrees. When the baking is ready, it should be cooled and cut carefully along to get three cakes.

And while the uncut base is cooling down, we will prepare a cream for the cake with cream. We beat both varieties of cream with a mixer, add sugar and vanilla and whisk again. Cream cream is ready, now it remains only to smear them each layer of the base of the cake and lay them one on the other. Try to after you apply the upper cake, a little cream is left: it will be needed for decoration. The remaining cream for cream cake is placed in a pastry syringe with a "star" tip and make a pattern along the edge of the cake. Next, beautifully lay cherries and pieces of pineapple. Chocolate cake with creamy cream is ready.

And one more simple, but very tasty biscuit cake with meringue and cream of cream and condensed milk.

For the cakes will be needed:

- egg yolks - 4 pieces;

- fatty yogurt (better home) - 150g;

- vegetable oil (sunflower) - 3 table. Spoons;

- flour - 200g;

- sugar - 60g;

- soda - 1 teaspoonful. a spoon;

- Vanilla sugar - 1 packet (10g).

For meringues:

- egg whites - 4 pieces;

- sugar - 150g;

- Vanilla sugar - 1 teaspoonful. a spoon;

- peeled walnuts - 1.5 cups;

- a pinch of salt to taste.

For cream:

- boiled condensed milk - 1 can;

- cream 33% - 200g.

For syrup:

- water - 10 table. Spoons;

- jam (any) or sugar - to taste.

For decoration - 4 squares of black and white chocolate.

At the very beginning, you need to separate the eggs into yolks and proteins, and remove the proteins for a while in the refrigerator. Then whisk yolks, sugar and vanilla sugar. In kefir, turn off soda and pour it over the yolks. Pour in the vegetable oil. It is better to stir the flour with the spatula. The dough should be relatively liquid. In a parchment-covered form, bake with one crust for about 20-25 minutes at 175 degrees. Readiness can be checked with a match or a toothpick. When the cake will cool down, cut it into two parts along, and thinly cut off the top - it will serve as a powder for the cake.

Now we make the meringue: whisk the chilled proteins, adding a little salt to them. Then gradually pour sugar into the proteins (you can use and powdered sugar). Only in this way will a strong foam, and not a liquid egg-sugar solution. On the parchment covered with oil and greased on top of it (the same as in which the base for the cake was baked) lay out the nuts with a thick layer and fill them with protein-sugar mass. Bake at 100-125 degrees for about one hour.

Then syrup. It is necessary to mix water with jam, bring to a boil and cool. With this syrup pour cakes.

Now a cream. The recipe for cream from cream and condensed milk is surprisingly simple - they only need to be whipped with a whisk. Some lovers add a little cognac to the cream, but this is not necessary.

"Spare parts" of the product are ready, you can do it by assembling: on the lower cake, the cream for the cake of cream and condensed milk is creamy, the walnut meringue is put on top (nuts up), which also needs to spread the cream and lay the second cake. It is also coated with cream, and using a brush lubricate the cake on the sides. Shredded cake scraps sprinkle the sides of the cake. Chocolate grate on a grater (separately) and decorate the top, sprinkling one by one black and white chocolate to get the effect of the chessboard.