Delicious buttercream cake. Biscuit cake with cream. Sponge cake with cream filling and fruits

27.12.202027.05.2017

Simplest biscuit cake with the simplest oil cream.

It's such - basic recipe. Add nuts, poppy seeds, dried fruits, cocoa to the biscuit. Can be soaked in syrup, alcohol, etc.

Cream - also basic: whipped butter and condensed milk. So - turn on your imagination - and go!

Necessary:
4 eggs
120g sugar
120g flour
200g butter
380g condensed milk (1 jar)
100g peanuts (not salted)

Cooking time: 1 hour.

Heat the oven up to 180C.

Prepare a baking dish in advance: grease the bottom and sides well with butter and sprinkle with flour. Just twist the form, as if "rolling" the flour on the sides and bottom.

Set aside - let him wait for his "hour" :)

First, let's make a biscuit. Separate the whites from the yolks.

Pour half the sugar into the yolks (60g = 3 tablespoons) and beat until a strong white foam is formed (the yolks will “turn white” from the fact that the sugar dissolves).

Now whip egg whites into foam.

Rules: To make whipping easier, the proteins must be chilled. That is, they were separated from the yolks and put in the refrigerator. The utensils for whipping should be clean, as well as the whisk (mixer). Also: take a bigger bowl so that there is “space” for whipping, and so that the whole kitchen does not get dirty.

First, beat only the whites until airy foam forms.

Gradually, the protein foam will begin to thicken and increase in volume.

At this point, add the remaining sugar (60g=3 tbsp) and continue beating.

The protein will become thick, glossy and very dense. This is what we need.

Gently fold the yolks into the whites with a spatula or wooden spoon. It is impossible to mix intensively - the protein will “fall off”, no airiness will work.

Now add flour here. It is advisable, again - for greater airiness of the biscuit - to sift it.

Gently mix (with a spatula or mixer - on the lowest speed).

Pour into prepared pan and place in preheated oven.

We will bake for 25-30 minutes.

Biscuit dough is a delicate thing, so you need to handle it appropriately. Carefully place the mold in the oven, try not to shake. Close the lid carefully oven- no pops! And, even more so, do not open the door for the first 20 minutes - the biscuit will fall off.

We check for readiness with a match or a toothpick. Push it into the center of the baked sponge cake and remove immediately. If the match is dry, the biscuit is ready. Wet - send a little more in the oven.

It is worth cooling the biscuit in 2 stages - 15 minutes after baking - in the switched off oven, and then, removing it from the mold - on the wire rack.

It is best to cut the biscuit into cakes with a special string. I don’t have a string, I cut with a thin sharp knife. This time I cut it into 3 cakes (I repeat - we cut only the already cooled biscuit!)

While the cake is cooling, prepare the cream.

Butter should be soft, so keep it under room temperature.

Beat it with a mixer at medium speed for about 5 minutes, and then gradually pour in the condensed milk, continuing to beat.

It is likely that at first the cream will exfoliate - like this:

Don't be scared, just keep whisking - you'll be rewarded with a fluffy cream!

We collect the cake (do not be surprised at my “plate” - this is a “camping” form for the cake - I, as usual, then took him to visit :)).

Place one cake on a plate, grease with cream.

The second cake is greased with cream.

The third cake - all the remaining cream on it. Don't forget the sides of the cake.

Now peanuts. This combination for me is something very familiar from childhood, very homely and cozy. You can sprinkle the cake with any other nuts, you can decorate with confectionery sprinkles, as I did.

For this cake, grind the peanuts into small crumbs (in a blender) and sprinkle on top and sides.

Now let the cake stand for at least an hour (not in the refrigerator!), Soak a little.

Buttercream Sponge Cake is a delicious dessert that you can easily make as a dessert for any occasion. After all, it is very easy to bake such a cake, and even easier to decorate. Using your imagination and golden pens, you can create a real masterpiece! Well, rather read the recipe, and then go experiment with it in the kitchen.

Ingredients for Cooking Buttercream Biscuit Cake:

Chicken eggs 4 pieces
Sugar 120 grams
Wheat flour 120 grams

Butter 200 grams
Whole milk condensed with sugar 380 grams (1 jar)

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Inventory:

Baking dish (preferably detachable), sieve, mixer, three deep bowls, butter knife, parchment paper, cake cutter, oven, refrigerator, pastry bag, kitchen oven mitts, tablespoon, egg separator, plastic spatula, toothpick, large flat dish.

Cooking sponge cake with buttercream:

Before starting the dough, use an egg separator to carefully separate the whites from the yolks. Put the whites in the refrigerator, and pour half the sugar into the yolks and beat them with a mixer until white foam. Now take the whites and beat them in the same way in the foam. The dishes for this process should be clean and dry, without fat, and there should not be the slightest drop of yolk. When the whites are whipped into foam, add the remaining half of the sugar to them and continue to mix. Work with a mixer until egg whites with sugar do not form a dense foam that will stick with peaks. At the end, carefully mix the whites and yolks whipped with sugar, but not using a mixer, but making careful movements from top to bottom and from the center to the edges with a spatula.
Sift the flour through a sieve and add to the eggs. Mix everything until a homogeneous mass is formed. It is best to do this with a spatula, but especially impatient ones can use a mixer by selecting the minimum speed.

You need to put biscuit cakes to bake only in an oven preheated to 180 degrees, so immediately set it to reach the desired temperature. In the meantime, prepare the form by greasing it with butter or crushing wheat flour. Pour the mass for biscuit cakes into the dishes prepared for baking and put in the oven for 25-30 minutes.

After the required time has passed, gently, not abruptly, open the oven and check the readiness of the biscuit with a toothpick, simply sticking it into the center, if it is wet at the exit, then you need to continue cooking, if it is dry, then carefully close the oven and turn it off. In the switched off oven, the biscuit should be allowed to stand for another 15 minutes. then remove and cool at room temperature.

Shortly before you start making the buttercream, take the butter out of the fridge and let it sit at room temperature. It should become soft. Once this happens, place it in the mixer bowl and beat on medium speed for about 5-7 minutes. Then begin to gradually pour in the condensed milk in a thin stream, without stopping whisking. You need to stir the cream for a long time and, most likely, at first it will begin to exfoliate. Just be patient and keep mixing with the mixer until your cream is smooth and fluffy.

cooled down biscuit cake cut into several pieces with a special thin knife. Cover the prepared flat dish parchment paper so as not to stain it in the process of forming and decorating the cake. Lay the first cake on it and brush it on top with butter cream, then place the second cake on top and press lightly.

Continue stacking and brushing the cakes until you have none left. Lubricate the biscuit cake constructed in this way with butter cream on top and sides.

That's all, your dessert is ready, but, you see, it lacks something? And now you have a huge number of options for decorating it. you can sprinkle finished cake top with coke shavings or crumbs left over from cutting the cakes. But I suggest filling the pastry sleeve with oil cream and decorating the product with various patterns. Whatever you choose, after you're done, let the biscuit cake cool for 2 hours. and then you can start serving it on the table.

Serve the Buttercream Sponge Cake slightly chilled. Remove the parchment paper from under it and place it in the middle of the table for everyone to appreciate. appearance dessert you made. But do not admire it for a long time, rather cut the cake into portioned pieces, arrange on saucers and serve with unsweetened tea.
Bon appetit!

To give your cake a more appetizing look, as well as diversify the flavor palette, sprinkle it on the sides and top with ground nuts, such as unsalted peanuts or almonds.

And in order to make your cake colorful, just add to the cream food colorings. You can make not only a one-color cake, but also a rainbow one!

Chocolate goes very well with this cake. You can simply lay out a few tiles on top for decoration or grind it on a grater, turning it into shavings and sprinkle the finished cake with it.

Interesting articles

The other day I made a biscuit cake with sour cream, it turned out very tasty, the family approved the recipe and ate the cake in one evening. I share the recipe. Everything is very easy to prepare, I assure you, there should not be any difficulties in preparing a biscuit or cream. Finished biscuits

In this recipe, we will show you how to make the perfect sponge cake cream. “What is this perfect sponge cake cream?” You ask. Yes, indeed - each person has his own taste, therefore, there can be many options for creams that are well suited for a biscuit. However, as is

butter - 400 g; Separate the whites from the yolks, beat the whites in thick foam. Slowly add sugar 1 tablespoon at a time and beat until white airy mass. As soon as the protein mass becomes white and quite dense, add the yolks in the same way in a spoon (pre-lightly beat the yolks with a whisk),

Step 1: Knead the biscuit dough.

Before starting the dough, use an egg separator to carefully separate the whites from the yolks. Put the whites in the refrigerator, and pour half the sugar into the yolks and beat them with a mixer until white foam. Now take the whites and beat them in the same way in the foam. The dishes for this process should be clean and dry, without fat, and there should not be the slightest drop of yolk. When the whites are whipped into foam, add the remaining half of the sugar to them and continue to mix. It is necessary to work with a mixer until the egg whites with sugar form a dense foam that will stick with peaks. At the end, carefully mix the whites and yolks whipped with sugar, but not using a mixer, but making careful movements from top to bottom and from the center to the edges with a spatula.
Sift the flour through a sieve and add to the eggs. Mix everything until a homogeneous mass is formed. It is best to do this with a spatula, but especially impatient ones can use a mixer by selecting the minimum speed.

Step 2: bake biscuit cakes.

You need to put biscuit cakes to bake only in preheated until 180 degrees oven, so immediately set it to reach the desired temperature. In the meantime, prepare the form by greasing it with butter or crushing it with wheat flour. Pour the mass for biscuit cakes into the dishes prepared for baking and send to the oven for 25-30 minutes.
After the required time has passed, gently, not abruptly, open the oven and check the readiness of the biscuit with a toothpick, simply sticking it into the center, if it is wet at the exit, then you need to continue cooking, if it is dry, then carefully close the oven and turn it off. In the switched off oven, the biscuit must be allowed to stand for another 15 minutes then take out and cool at room temperature.

Step 3: prepare buttercream.

Shortly before you start making the buttercream, take the butter out of the fridge and let it sit at room temperature. It should become soft. Once this happens, place it in the mixer bowl and beat on medium speed for approx. 5-7 minutes. Then begin to gradually pour in the condensed milk in a thin stream, without stopping whisking. You need to stir the cream for a long time and, most likely, at first it will begin to exfoliate. Just be patient and keep mixing with the mixer until your cream is smooth and fluffy.

Step 4: form the cake.

Cut the cooled biscuit cake into several parts using a special thin knife. Cover the prepared flat dish with parchment paper so as not to stain it in the process of forming and decorating the cake. Lay the first cake on it and brush it on top with butter cream, then place the second cake on top and press lightly.

Continue stacking and brushing the cakes until you have none left. Lubricate the biscuit cake constructed in this way with butter cream on top and sides.

That's all, your dessert is ready, but, you see, it lacks something? And now you have a huge number of options for decorating it. You can sprinkle coke shavings or crumbs left over from cutting the cakes on top of the finished cake. But I suggest filling the pastry sleeve with oil cream and decorating the product with various patterns. Whatever you choose, after you're done, send the biscuit cake to cool on 2 hours, and then you can start serving it on the table.

Step 5: serve sponge cake with buttercream.

Serve the Buttercream Sponge Cake slightly chilled. Remove parchment paper from under it and place it in the middle of the table so that everyone can appreciate the appearance of the dessert you have prepared. But do not admire it for a long time, rather cut the cake into portioned pieces, arrange on saucers and serve with unsweetened tea.
Bon appetit!

To give your cake a more appetizing look, as well as diversify the flavor palette, sprinkle it on the sides and top with ground nuts, such as unsalted peanuts or almonds.

And in order to make your cake colorful, just add food coloring to the cream. You can make not only a one-color cake, but also a rainbow one!

Chocolate goes very well with this cake. You can simply lay out a few tiles on top for decoration or grind it on a grater, turning it into shavings and sprinkle the finished cake with it.

Start by making the Buttercream Cake Biscuit. Separate the whites from the yolks and refrigerate. Leave the yolks at room temperature for a couple of minutes, meanwhile sift the flour with baking powder through a sieve and stir.
Preheat the oven to 180C, line a baking dish with parchment paper. In a separate bowl, put the yolks with 3 tbsp. sugar and beat with a mixer until a light fluffy mass is formed (3-4 minutes).
Then mix the dry mixture into the yolk cream. Remove the whites from the refrigerator, add the remaining sugar and beat for about 3 minutes until stable peaks. Gently mix the protein foam into the dough and pour everything into a lined form, send it to a preheated oven.
Bake for approximately 45 minutes until golden brown. Check the biscuit for readiness with a toothpick (pierce it in the center and check the toothpick for dryness). Take out the mold and leave for a few minutes.
Then remove the biscuit from the mold, remove the parchment and leave it on a wire rack to dry for at least 4 hours, preferably overnight. After the specified time, prepare sugar syrup for soaking biscuit cakes.
Pour water into a saucepan, add sugar and put on fire. After boiling, reduce the heat and boil the liquid, stirring, for 1 minute. Remove saucepan from heat and leave to cool completely. Pour in all the alcohol and mix thoroughly.
Biscuit cut into two equal parts, soak both sugar syrup from the inside. Prepare buttercream for sponge cake. Remove the butter from the refrigerator and keep warm for 15 minutes to make it soft.
Bring the milk to a temperature of 80-90C (almost to a boil) and immediately remove from heat. Crack an egg into a saucepan, add sugar and beat with a whisk until smooth. Whisking constantly, pour in hot milk in a thin stream.
Beat until smooth and put on a small fire. Boil the egg cream for 3-5 minutes after boiling, stirring constantly. Remove saucepan from heat and cool.
When the butter is softened, add to it. vanilla sugar and beat with a mixer until fluffy. Without ceasing to beat, gradually add the egg cream and cognac. Beat for another half minute to a minute until smooth.
Put the biscuit on a flat dish, grease it evenly with 3/4 of the buttercream. Cover it with a second biscuit, grease the surface and sides with the remaining cream. Grind the peanuts with a rolling pin or blender into small pieces, sprinkle them all over the cake and refrigerate.
Sponge cake with butter cream should be in the refrigerator for at least an hour. Then you can take out the dish, cut the cake into portioned pieces and serve. Happy tea!

real condensed milk - 1 can;
butter - 200g;
fresh lemon / lime - 1 pc. (large);
vanillin - liquid - 1 tsp = 1 sachet of vanilla sugar;
berries (red currant, blueberry) - to decorate the cake.

How to make Buttercream Biscuit Cake

Biscuit baking

Break the eggs into the mixing bowl, together the whites and yolks. Important: a bowl or other utensils for whipping chicken eggs should be clean and dry, without a drop of fat.
Beat the eggs at the highest speed for about 5-7 minutes. As an assistant, I used a 500W mixer. The result is a fluffy mass of creamy color.
Without stopping the mixer, add powdered sugar in portions to the bowl or granulated sugar. Beat at the highest speed for another 5-7 minutes until the sugar is completely dissolved.
In the process of beating, the mixture of eggs and sugar will increase by 2-3 times.
Turn off the mixer, remove the bowl from the device and continue to work manually. Separately sift the bread flour two or three times. premium. When sifting, the flour will be saturated with oxygen and in the future the biscuit will acquire additional splendor. Pour the flour into the egg mixture and powdered sugar in small portions. Extremely carefully and gently mix it with a spatula with movements from the walls to the center and from the bottom up.
At this stage of the preparation of the biscuit, it is important not to lose the volume of the previously whipped components. After mixing all the flour, the dough looks like thick sour cream.
Line a springform pan with parchment/baking paper. Pour out biscuit dough from the bowl to the mold immediately after cooking - this is a very important point. We distribute the dough evenly in the form, slightly tilting in different directions.
We bake a biscuit in an oven heated to 170-180 ° C for 35-50 minutes. After 20 minutes, increase the temperature to 200-210°C. The baking time depends on the characteristics of the oven.
Important: do not open the door, we observe the baking only through the glass of the oven. First, the biscuit will rise, and then acquire a golden color. The finished biscuit slightly moves away from the walls of the mold.
After baking, do not rush to take out the mold, just open the oven for 10-15 minutes. Carefully take out the form with a biscuit, cool at room temperature. Perfect option- cut into cakes and complete the formation of the cake in 10-12 hours. But you can also half an hour after baking.
We open the locks of the form, take out the biscuit and release it from the paper. As a rule, the finished biscuit has a height of 5 to 8 cm. You can also see a slightly different biscuit cooking option.
We cut the biscuit blank into cakes, if desired, cut the crispy edges in a circle. It is desirable to cut with a sharp wide knife or separate the biscuit into cakes with a confectionery thread. I cut the biscuit immediately after baking, so my cakes are slightly damp and the cut edge is not too even.