Cheese cream for cake: a recipe with a photo. Recipes of cakes with cream cheese cream

Any holiday is an occasion to bake a cake. It is unlikely that any mistress will refuse to use it: sweets are loved by adults and children, but on weekdays there is not enough for baking time (and not cheap is fun). And what is the main thing in cakes? Of course, cream! The most primitive biscuit cakes and even ordinary pancakes will become a culinary masterpiece, if they are talented to rearrange. Unfortunately, most home cooks are usually limited to the most primitive options - sour cream, with condensed milk, in the extreme case, custard. And few people know how delicious the cheese cake is. The recipe, meanwhile, is very fast and does not require specific culinary skills. In addition, with the introduction of new components, the "filling" acquires a completely unique, never-repeated taste.

A few words about components

If you decide to make a cheese cream for a cake, the recipe does not mean the usual hard grades for the base. It should be a soft cream cheese like "Mascarpone", "Almette" or "Philadelphia". And, so to speak, in its pure form, without any flavoring additives.

Another important detail: Whatever cheese cake you choose, do not try to replace the powdered sugar that it contains with ordinary sand. You will get something of a rather coarse consistency, which will greatly spoil your first impression.

Cream should be taken by those on which it is written "for whipping", otherwise the cream will turn out very liquid.

Basic cheese cream for cake: a recipe with a photo

Let's start with a minimum of ingredients. The way of embodiment is elemental: half a kilo of tender cheese is beaten to airiness. Separately, the same is done with a third liter of cream - the most fatty, which you can only find, ideally 38%. Sugar powder is poured into the cream while whipping. Its amount depends on your love for sweet. The masses are connected neatly and carefully - that's ready cream cheese cream for the cake! The recipe of the test for the cakes choose any: the cream is combined with any kind of baking.

With condensed milk - also

If your children do not consider baking cakes, in which the condensed milk does not participate, do not despair: it produces a magnificent cheese cream for the cake. The recipe allows the use of both ordinary and boiled condensed milk. All the same half a kilo of cheese is whipped, as the second component is added. You can enter and powdered sugar, but there must be some caution: condensed milk is already very sweet.

Banana offer

Quite interesting is the cheese cream for the cake, if you add a fruit component to the basic recipe. For example, half a kilogram of "Mascarpone" or "Philadelphia" shake with a ripe banana, and then combine with three hundred grams of whipped cream until powdery peaks with powdered sugar. After mixing the two masses, the cream should be beaten again.

Orange Cheese Cream

The main culinary approaches are as in the case when a banana cream and cheese cream is prepared for a cake. However, there are certain subtleties. First, it is better not to be too lazy and clean the slices of a large orange from whitish skin. Secondly, at first the fruit breaks through the blender, and afterwards cheese is introduced into it. A third of a liter of cream is already traditionally processed by a mixer separately, again with sugar powder, taken to taste. After the blanks are combined, the cream rinses again.

Cheese and chocolate layer

What is interesting about this cheese cream for cake: the recipe does not limit the cook in the choice of chocolate. You can take white or black, bitter or milky - in any case it will be delicious, but the taste will be different each time. Even more piquancy cream will add added tangerines. If you decide to cook with them, then first two fetuses are cleaned, sorted into slices, released from the films and passed through the blender. Then 500 grams of cream cheese is added to them without stopping beating. In parallel, 250-gram chocolate bar is heated. When it completely passes into a liquid state, the chocolate is slightly cooled and whipped together with the rest of the ingredients.

Coffee Cream

Can be implemented in two ways:

1. Brew strong natural coffee and drain it from the thick; You need two large spoons.
2. Two small spoons of good soluble coffee are bred right in the cream.

How to proceed depends on how much you are fond of the drink: many do not accept soluble variations. The cream (glass) is beaten with coffee and sugar powder, half a kilo of "Philadelphia" (or another cheese from the same series) - separately, then combined, and after a new whipping, you get a fragrant creamy cheese cream for the cake. Even after the end of the holiday, a piece of such baking will be very appropriate for a morning cup of coffee.

Complex Cream

This variation on the theme is the most difficult to perform. But the cooks assure that the recipes of cakes with cream cheese cream, created according to the proposed algorithm, give the most successful results. Yolks are separated from the five eggs; For proteins have to come up with another purpose. They should be whipped with three tablespoons of sugar (this time it is sand, not powder). The mixture is placed on a water bath until, with continuous stirring, the sugar finally dissolves. Directly on the bath a quarter of cheese is introduced and whipped. Having received an elastic mass, we remove the container from the fire and leave it to cool naturally. A glass of fatty cream is beaten into a thick foam, both masses are mixed and again whipped.

Honey modification

The only condition for success: honey should not be too liquid. But the candied also does not fit. A pound of tender cheese is beaten with two tablespoons of honey, and a third of a liter of thick cream is with the usual powdered sugar. Here, as with the use of condensed milk, care must be taken so that the cream does not turn out sugary. You can combine a little in a spoon of both masses and try for sweetness. When her degree satisfies you, both parts merge and make good breaks together.

Space for creativity

Knowing the basic recipe, you can come up with a variety of, including unique, variations on the theme of cheese cream. To encourage imagination, we will show the most common improvements.

1. All proposed varieties are perfectly combined with vanilla. In the main recipe, it is not indicated only because it is not liked by all confectioners.
2. A piquant note and taste variety brings alcohol into the creams. A half a kilo of cheese is taken 1-2 spoons. Preferably, there will be liqueurs - they will add flavor, and they are not too strong, so that a strong taste of alcohol will not be added.
3. If you want to get a dense layer - use gelatine diluted in accordance with the instructions.

A number of chefs prepare cream and cheese cream for the cake, the cream is replaced with oil. However, the result is more greasy and less airy, so for testing it is first worth doing it a bit, experimenting with cakes.

Curd modification

Do not forget that cottage cheese is also cheese. And if you're afraid that the creamy-cheesy cream for a cake from the unusual "Philadelphia" family does not like, make a more traditional stuffing. It takes an equal amount of fat cream and cottage cheese. As a last, you can use a sweet mass - it has a more delicate structure, so it will be easier to rub. Both components are whipped together with the addition of powdered sugar (about a spoon with a slide).

There is another option: for 400 grams of cream of high fat content, take half the amount of natural yogurt without flavor additives and cottage cheese (also fatty). Here it is possible to start up in business not powder, and granulated sugar: in liquids it well will be dissolved.

Strawberry cake

If you have not had to deal with such a filling yet and you are somewhat confused, here's a recipe for a delicious cake with cheese cream. Two eggs break through with 100 grams of sugar; Mixer should work for at least five minutes. Carefully mix the flour in an amount equal to sugar. In baked form, the biscuit is baked for about a quarter of an hour and is cooled. Time just enough to build a cream. For him, a third of a kilo of soft cheese is mixed with a hundred grams of sugar, thick cream (half a cup, about 100 grams) is poured in, then two eggs are hammered - and again a mixer. The cream is distributed over the cooled cake, the cake is hiding in the oven for another quarter of an hour. Preparing the jelly: if it is for cakes, then by instruction; If the usual - take half the water. Over the cooled cream is distributed strawberry. A thin layer of jelly is poured; The cake is hidden in the refrigerator until it cools, after which the remaining is poured. In the morning you have not only a delicious, but also a very beautiful cake!