which cream will best impregnate the cake, the options inside!

which cream will best impregnate the cake, the options inside!

  1. The most simple creams for cakes. 1.Classic custard Ingredients: 500 ml. milk
    200 city. Sahara
    1 tsp vanillin
    50 c. flour
    4 egg yolks

    Preparation:
    Egg yolks we rub with sugar, vanillin and flour until homogeneous. Bring our milk to a boil. We pour hot milk into the egg mass, mix it. The resulting mass is put on the fire and cook until thick. Done!

    2.Cream oil universal
    Ingredients:
    Packing of butter
    4 chicken eggs
    Sand sugar 1 glass
    Powdered sugar 100 grams
    A pinch of vanilla, if desired, can be without it

    Method of preparing a tasty oil cream:
    First, take the pan with the thickest bottom. It should be dry. We break into it four eggs. Mix them with sugar. Turn the fire on and start heating. Stir constantly, do not move away from the stove. Get a thick mass. We remove from the fire and put it on the table. we prevent the mass, we wait, when it will cool down. Whisk butter in a bowl with powder. Add the egg mixture to the oil. A little vanilla for taste. The cream is ready, we store in a refrigerator, we spread only on cooled cakes.

    3.Rescept cream with condensed milk and eggs
    Ingredients:
    Softened butter 200 gr.
    Milk condensed 100 gr.
    Eggs (yolks) 2 pcs.
    Vanillin or liquor

    Preparation:
    Mix the softened butter with condensed milk.
    Continue to beat, gradually add egg yolks.
    For flavoring add vanillin or other spice, or 30-50 gr. liquor.

    4. Cream of condensed milk and butter
    Ingredients:
    1 can of condensed milk
    1 pack of butter

    Preparation:
    beat the butter and milk until smooth. The oil should be at room temperature. Cool the cream.

    5. Cream of semolina porridge
    Ingredients - Cream of semolina:
    1 / 2 cup milk
    1 Art. l. semolina
    1 hours. L. Sahara
    1 / 2 tsp. butter
    1 yolk
    1 hours. L. vanilla sugar

    Preparation:
    Milk boil with vanilla sugar. Mix the semolina with a little water, pour the resulting mixture into hot milk and bring to a boil over low heat. Thoroughly grind the egg yolk with sugar and butter until a lush, homogeneous mass. Add the semolina porridge in small portions, constantly whipping it with a broom so that the cream is lush and light.

  2. I impregnate with impregnation (water + cognac + sugar), and only then a cream. This is if a biscuit.
  3. Creamy cream Charlotte. Cook lejezon from milk, sugar, eggs and vanilla, on low heat, stirring with a whisk. Then lezon cool and mix with soft oil. You can add cocoa or syrup
  4. Sour cream + thickening, very tasty cream, even custard too
  5. sour cream
  6. The custard on the starch. Not on flour! If you cook on starch then you do not feel the taste of eggs. I've been doing Napoleon since the last century with the starch on the starch.
  7. Cream cakes are not impregnated, but trim, impregnated with syrup.
  8. Butter with zhgushchenoj
  9. if the cake is like a biscuit, you can with sour cream.
    puff only brewed,

    Medovik sour cream, or custard.

    turtle sour cream.

    my recipe for a lazy bug:

    A quick "bug". 2 method of assembly. Choose any. Children are asked to bake a "turtle." You want to bake a turtle, but are afraid not to cope with the cream?
    Do not worry, the cream is prepared easily, the cake turns juicy and tasty. Bake in the form easier, and faster.

    Gelatin soak in 0,5 a glass of water. for an hour

    dough:

    6 eggs
    1 cup of sugar.
    2 st. l. cocoa powder. (3 tbsp)
    2 a glass of flour.
    1 tsp. soda to extinguish with vinegar, or lemon.

    cream:

    1 kg of sour cream (I have 900 gram) (you can take yogurt)
    1 cup of sugar.
    gelatin 30 gr (20 gr)
    0,5 st. Water. for gelatin (if it is not enough, just add a little more)
    for the color you can add syrup 2 st. l. (I have cherry)

    Preparation

    Dough:
    eggs, sugar mixed,
    add cocoa stir
    2 a glass of flour diligently mix,
    slaked soda pour in, mix.
    We get a viscous, like honey dough,

    1) way fast (kiln in shape)

    The detachable shape (diameter 28 cm) can be lubricated (I smeared with a lubricant) with butter.
    lightly sprinkle with flour, how many will stick, (I have a cake for 2 servings).

    Pour the dough into a mold.
    We put in an oven preheated to 150 degrees (for 2 portions about 70 minutes) depends on the oven.
    The cake rises, becomes elastic.
    Be sure to check the wooden stick in several places especially the middle. To
    was not damp (the stick should remain dry)

    cream Preparation:

    Sour cream mixed with sugar, add syrup, stir well, until smooth.

    Gelatin (pre-soaked according to the instructions) put in a microwave, for a few seconds (10) to mix, put again, for 10 seconds, watch out so as not to boil, I like to soda bubbles went, turn off. check visually so that there are no slices.
    Or melt on a water bath (do not boil) bring to 80 degrees

    With a thin trickle, add the hot gelatin to the cream, stirring constantly.
    Mix well.

    Cooled cakes with a sharp knife with a nail file are cut in a circle. on the width of the cake I have them 3 pieces will be. (if 4 turns out even better).
    and cut the second line.
    thread folded three times, or strong, put in a slot, round, tie,
    pull for the ends, the thread itself cuts the cake very carefully.

    The form for the cake assembly will be replaced by a cup, the volume of 6 liters.

    Chocolate glaze:
    Cooking time: 5 minutes

    List of ingredients

    sugar 5 st. l
    cocoa 5 st. l
    milk or sour cream 5 st. l
    butter 50 gr.

    Method of making glaze:

    Milk put on a slow fire add sugar or sah. powder, cocoa, and heat until the sugar dissolves off the heat and add butter ....
    Butter should be added in order that the glaze was glossy, and did not crack after it cooled down

    !) Instead of glaze 200 gr of chocolate 1 a spoon of butter, warmed up in a microwave, covered the bottom with a thin layer of the bottom of the cup. and immediately, until the chocolate has cooled, put the top of the cake, a smooth side to the chocolate. (the chocolate will stick to the mold) so the shape should be flexible, (I have plastic transparent).

    I ate the cake in the evening, the night stood in the fridge. Morning is ready.

    I do in the cup so the shape is beautiful and quickly make it possible to 4 kg cake. if you bake small cakes will be more beautiful. very tasty and healthy. I do with chocolate azure ...

  10. oil with condensed milk and cakes impregnated with syrup.
  11. You did not write what type of cake you have, or rather, from what kind of cake test. Much depends on this.
    Sour cream with a sugary - it will be too thin. If the cakes are made from buns, while they will be soaked, part of the cream will simply flow out of the cake. And for biscuit cakes (if the cream is not very liquid it will turn out), this option is not bad.
    Custard and a cream with butter and a thickening cream will suit for any cakes. Only for them you need at least half a day - a day to soak the cakes well.
    And even, remember that for biscuit cakes it is good to make impregnation for a cream - so the cake will be juicier. Exception - if the cream is thin, as in the case of sour cream-thickening.

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