No holiday table will be truly festive if it is missing delicious dessert. And it doesn’t matter what it will be - a gorgeous cake from a store or a homemade pie. But long gone are the days when we ran to the confectionery departments for desserts in beautiful packages. Really, why, when you can cook it yourself? And today we will make a delicious sponge cake with fruit. And believe me, homemade baked goods turn out no worse than those that attract us from store shelves.

Of course, when you don’t have culinary skills yet, it’s scary to take on such work, but not in our case. The proposed recipe for making fruit cake will tell you in detail and show you the whole path from start to finish. Prepare your food and read these photo instructions carefully.

An orange sponge cake with fruit and chocolate cocoa glaze may well become the highlight of any festive table. The cake turns out fragrant, tasty and very beautiful. In addition, the cooking process is simple and short. You can get it done in literally an hour, and this is very valuable when you need to prepare many more dishes for the celebration.

step by step photo recipe for making fruit cake at home

Ingredients:

Biscuit base:

• eggs (large) – 4 pcs.,
• orange zest – 1 pc.,
• vegetable oil - grease the mold,
• wheat flour 4-5 tbsp. spoons (with a slide),
• sugar – 2/3 cup.

Sour cream:

• powdered sugar - 3 tbsp. spoons,
• sour cream 20-30% fat - 200 grams.

Chocolate glaze made from cocoa powder:

• milk 3.2% fat - ¼ cup,
• butter(quality) – 25 grams,
• sugar (or powder) 2-3 tbsp. spoons,
• cocoa (powder) – 3 tbsp. spoons.

Decoration:

• orange pulp – ½ piece,
• banana – ½ pc.

Cooking process:

To make the sponge cake you will need eggs and sugar. Place these ingredients in a bowl and take a mixer. You need to beat the mass well to make it fluffy. This determines whether the biscuit will rise or not.

When the biscuit mixture becomes fluffy and white, turn off the mixer. Pour boiling water over the orange and grate the skin. Place the zest in a bowl with the egg mixture.

Add flour gradually, kneading the dough with a fork or whisk. It is better not to beat with a mixer, as the dough may “sink”. Or then use special hooks instead of whisks.

The dough for the orange sponge cake is ready. Take a mold and grease it with any oil.

Pour the sponge cake batter into the mold and place it in the preheated oven. You need to bake the biscuit for about 30-40 minutes at a temperature of 180-190 degrees. Readiness is being checked wooden stick If the skewer is dry, then the sponge cake is ready.

Cool the finished orange sponge cake and cut it into several cake layers.

Whisk the sour cream with powder and spread the cream over the first cake layer. Place the second cake layer on top.

Advice:

If desired, you can make a cake with a layer of fruit inside. Then at this stage you need to place thin slices of any fruit (bananas, kiwi, strawberries) on top of the sour cream.

Now you need to prepare the cocoa glaze. Pour milk into a cup and add butter there. Add sugar. Melt the butter in any way, and the milk will warm up. Stir to combine ingredients.

Add cocoa and stir until the mixture becomes homogeneous. If it turns out too thick, add a spoonful of milk and stir again.

Chocolate glaze made from cocoa powder is ready.

Pour the glaze over the cake and let it set. To do this, you can remove the biscuit with chocolate and cool it in the refrigerator for several hours. It is better to decorate it just before serving, so that the juice does not leak out of the fruit and they do not become limp.

Peel the orange, cut into slices and place on the cake.

Also peel the banana and cut into slices. Place them on the second half of the cake.

Homemade cake with fruits and chocolate icing is ready!

Oh, guys, I can’t believe I’m writing this, but I’ve finally matured: for many months I’ve been nurturing the idea of ​​compiling all my favorite recipes for cream for sponge cake. And so, thanks to your numerous requests and entreaties :))) I finally decided to show off all the ins and outs of your cakes.

Biscuit cream is, of course, a relative concept here. The recipes that I will present below are you can use not only in combination with biscuit, but also in other cakes, cupcakes, tartlets, eclairs and other desserts.

And before we start with the recipes, I'll tell you something very important, which you probably wouldn’t have guessed. Since many of today's recipes involve cream, I'll reveal a secret trick from baking queen Martha Stewart:

If you accidentally over-whip the cream and see that it has already begun to curdle, simply add a couple of tablespoons of cold liquid cream and stir gently. This will return the cream to its desired state.

So let's get started. There is a lot of material today. I promise it will be interesting.

1. Ricotta cake cream

I'll start with the freshest one, which I tried literally today.

This is a very delicate cream with a refined, unobtrusive taste and aroma of vanilla.

Personally, I like this cream finished form Reminds me a lot of mascarpone cheese.

If desired, this cream can be combined with fruit or berry puree. Or you can add a handful of chocolate drops.

We will need:

• heavy cream 33−36%, cold - 200 gr.
• ricotta cheese - 400 gr.
• sugar - 3 tbsp.
• vanilla extract - 1.5 tsp. ( can be found here )
• fruit/berry puree - 40 gr. (optional)

Preparation:

1. Using a mixer, beat the cold cream until stiff peaks form.
   

   Don't beat the cream too hard or it may curdle when mixed with the ricotta.

2. In a separate container, beat the ricotta with sugar and vanilla essence for about 3 minutes until the sugar melts. If desired, add fruit and berry puree and mix.
3. Lastly, add the whipped cream and gently mix with a spatula using folding movements from bottom to top.

2. Cream with mascarpone

Perhaps this cream is the most frequent guest in my house. I use it not only for sponge cakes, but also for... And - this is actually space!

I change the fruit component of this cream and every time I get a completely new taste and color. But even without extraneous additives, cream with mascarpone excellent.

For this we need:

• heavy cream 33−36%, cold - 375 gr.
• mascarpone cheese - 360 gr.
• sugar - 75 gr.
• vanilla extract - 1.5 tsp.
• fruit puree (banana, raspberries, strawberries, etc.) - 100 gr. (optional)

Cooking method:

1. Pour the cream into the mixer bowl and place it in freezer for 15 minutes with a whisk.
   

   Additional cooling will help us whip the cream much faster.

2. Then add mascarpone, sugar, vanilla essence to the same bowl and beat first at minimum speed, and then at maximum, until stable peaks form.
3. At the end, if desired, add fruit puree and gently mix it into the cream with a spatula.

Before assembling the cake, put the cream in the refrigerator.

3. Cream cheese (cream cheese)

Product List:

• curd/cream cheese - 200 gr. (type Hochland Cremette )
• powdered sugar - 70 gr.
• vanilla extract - 1 tsp.
• heavy cream 33−36%, cold - 350 gr.

Preparing the cream:

1. Place cream cheese, powdered sugar and vanilla essence in a mixer bowl and beat until smooth.
2. Separately, beat the cold cream until stiff peaks form.
3. Transfer the whipped cream into the bowl with the cream cheese and gently mix with a spatula using folding movements from bottom to top.

Before assembling the cake, put the cream in the refrigerator.

4. Chocolate cream with condensed milk

This cream is one of my favorite butter creams. He is originally from Soviet Union. Does everyone remember the Prague cake? It was with this cream that our iconic Soviet cake was prepared.

Let's take for it:

• butter, softened - 250 gr.
• condensed milk - 150 gr.
• water - 50 gr.
• egg yolks - 2 pcs.
• cocoa powder - 12 gr.
• vanilla extract - 1 tsp.

Cooking recipe:

1. Bring the butter to room temperature (ideally 20ºC).
2. While the oil is heating, mix the condensed milk with water in a small saucepan, then add 2 yolks and mix until smooth.
3. Place the saucepan on low heat and, while continuously stirring with a spoon, bring the mixture to a thick consistency. The finished syrup should leave a clear mark on the back of the spoon when you run your finger across it.
   

   Be careful not to bring the mixture to a boil, otherwise the yolks will cook.

4. Pour the finished syrup into a clean container and cool to room temperature.
5. Beat the soft butter very well with a mixer until fluffy (about 10 minutes).
6. Continuing to beat, add cocoa in three additions until a homogeneous consistency is obtained.
7. Next, add the cooled syrup one spoon at a time, whisking thoroughly after each portion. At the end, add vanilla essence.

Do not refrigerate this cream before use.

5. Cream with boiled condensed milk

Another recipe with our favorite condensed milk, but this time with boiled milk, and with the addition of whipped cream, which makes the cream more airy and light. I really liked this alternative to heavy buttercream.

Product List:

• heavy cream 33−36%, cold - 250 gr. ( order )
• butter, softened - 100 gr.
• boiled condensed milk - 250 gr.

Make the cream as follows:

1. In a mixer bowl, beat the cold cream until stiff peaks form (I also recommend cooling the mixer bowl and whisk before whipping).
2. In a separate bowl, beat soft butter together with boiled condensed milk until fluffy (at least 5 minutes).
3. Add the whipped cream to this mixture and gently fold it in with a spatula using folding movements from bottom to top until a homogeneous consistency is achieved.

If you do not plan to work with the cream right away, then put it in the refrigerator until use.

6. Charlotte Buttercream

It goes perfectly with the juicy soaked sponge cake. If you prefer oil creams in biscuits, then this recipe is for you.

Ingredients:

• sugar - 180 gr.
• milk - 120 ml
• egg - 1 pc.
• vanilla extract - 1 tsp.

Recipe:

1. Place 100 grams in a saucepan. sugar and milk, mix and put on fire until boiling.
2. Meanwhile, thoroughly grind the egg with the remaining sugar (80 g).
3. After the milk has boiled, pour 1/3 of the milk into the egg mixture, stirring with a whisk.
4. Then return this mixture back to the saucepan and place on low heat.
5. Constantly stirring with a spoon, bring the mixture until thick (there should be a clear mark on the back of the spoon if you run your finger).
6. Remove the finished milk syrup from the heat, pour into a clean bowl and cool. The cooled syrup should have a consistency similar to condensed milk.
7. Beat soft butter with a mixer until very fluffy (5-10 minutes) and, continuing to beat, add milk-sugar syrup one spoon at a time, beating the butter thoroughly after each portion of syrup.
8. At the end, add vanilla essence and beat a little again.

The Charlotte cream does not need to cool before assembling the cake.

7. Curd cream for sponge cake

Cream for cottage cheese lovers. Personally, I'm not a big fan of cheesecakes. I prefer the more subtle flavor of ricotta. But knowing about the tender feelings of many of you for cottage cheese, I am publishing the following recipe.

If you have wet cottage cheese, weigh it in gauze for several hours.

We will need:

• cottage cheese, dry and fatty - 500 gr.
• milk - 100 ml
• powdered sugar - 120 gr.
• butter - 10 gr.
• corn starch - 1 tsp.
• vanilla extract - 1 tsp.

Recipe description:

1. We rub the cottage cheese through a sieve to get rid of lumps.
2. In a saucepan, mix milk, half of the powdered sugar (60 g) and starch. Add oil and place on low heat.
3. While constantly stirring with a whisk, bring the milk to a boil and cook for 2-3 minutes until the cream thickens well.
4. Cool the resulting cream to room temperature, stirring occasionally with a whisk.
5. Meanwhile, using an immersion or regular blender, puree the cottage cheese with the remaining powdered sugar (60 g) until a smooth, creamy mass is obtained.
6. Add vanilla essence and cooled custard into the curd mass and mix with a spatula until smooth.
7. If desired, we can add pieces of fruit or berries to the cream.
8. Place the finished cream in the refrigerator for 20 minutes to allow it to set, after which we begin assembling the cake.

8. Sour cream

For a sponge cake, we need thick sour cream that will hold its shape well. Otherwise, the cream will saturate the biscuit and the cake will turn into porridge.

Therefore, for sour cream we need the fattest sour cream.

Namely, we will need:

• fat sour cream, 30% - 500 gr.
• sugar - 200 gr.
• vanilla sugar - 10 gr. (I advise dr. Oetker with natural vanilla )

It is prepared very simply:

1. In a mixer bowl, combine all ingredients and beat until fluffy and fluffy.

Before assembling the cake, put the cream in the refrigerator.

9. Yogurt chocolate cream

This recipe is my accidental invention. But despite this, the cream turned out very tasty and unusual. The consistency is approximately like sour cream.

For the recipe we take:

• dark chocolate - 50 gr.
• natural Greek yogurt - 500 gr.
• condensed milk - 200 gr.

If you want a more chocolatey taste or a firmer cream, double the amount of chocolate.

Cooking process:

1. Break the dark chocolate into pieces and melt in a water bath, stirring occasionally. Then cool to room temperature.
2. In a mixer bowl, combine yogurt with condensed milk and beat with a mixer until creamy.
3. Place 2 tablespoons of yogurt cream into a bowl with cooled chocolate and stir.
4. Transfer the resulting mixture back into the yogurt and gently mix with a spatula using folding movements.
5. Place the finished cream in the refrigerator for 1-2 hours until it hardens.

10. Strawberry cream with white chocolate

I learned this recipe at a pastry course. Although I could be wrong - it was a long time ago. But the most important thing is that this cream is very tasty and quite unusual.

For the cream we need:

• butter, softened - 200 gr.
• powdered sugar - 200 gr.
• white chocolate - 200 gr.
• strawberries - 100 gr.

Cooking recipe:

1. Cut the strawberries into small pieces, place them in a saucepan and simmer for 15 minutes or until the liquid has evaporated. Then remove from heat and cool.
2. Break the white chocolate into pieces and melt in a water bath, stirring occasionally. Then remove from heat and leave to cool.
3. Beat the butter and powdered sugar with a mixer until fluffy (5-10 minutes).
4. Add cooled chocolate and mix. Then add strawberries and mix thoroughly again.

The cream is ready to use.

11. Cream Diplomat

Cream Diplomat is a combination of custard and whipped cream. Especially good in chocolate version. But vanilla with fruits or berries is also very good.

Compound:

• milk - 250 ml
• sugar - 60 gr.
• egg yolks - 45 gr. (2 medium)
• corn starch - 30 gr.
• heavy cream, 33−35% — 250 ml
• vanilla extract - ½ tsp.
• powdered sugar - 1 tbsp.
• dark chocolate - 100 gr. (optional)

Cooking method:

1. First, make the custard. To do this, bring the milk and half the sugar (30 g) to a boil in a saucepan, stirring occasionally.
2. In a separate bowl, whisk the egg yolks, remaining sugar (30 g) and starch.
3. As soon as the milk begins to boil, remove from the heat, reduce the heat to low and pour 1/3 of the milk into the yolk mixture while stirring constantly.
4. Pour the resulting mixture back into the saucepan with the milk, again stirring with a whisk.
5. Return the saucepan to the heat and, stirring constantly, bring the cream to a boil. A few seconds after bubbles appear, remove from heat.
6. If you need chocolate cream, then after removing the saucepan from the heat, add finely chopped chocolate and mix until smooth.
7. Pour the custard into a clean bowl, cover tightly with cling film and leave for several hours or overnight to set.
8. Separately, whip very cold cream with vanilla essence to soft peaks. At the end, add 1 spoon of powdered sugar and beat a little more until stable peaks form.
9. Lightly beat the completely cooled custard with a whisk and gently fold in the whipped cream with a spatula using folding movements from bottom to top, achieving a homogeneous consistency.

You can add any fruits or berries you wish to the prepared Diplomat cream. And the cream is ready to use.

12. Cream of cocoa and milk

Perhaps the simplest and most affordable cream of all presented.

For it we will need:

• flour - 60 gr.
• cocoa powder - 25 gr.
• sugar - 200 gr.
• milk - 600 ml

Preparation:

1. In a saucepan, mix the sifted flour and cocoa, add sugar and mix.
2. Add about 1/3 of the milk. Mix with a whisk. Then pour out the remaining milk and mix everything thoroughly again. This is done to ensure that there are no lumps.
3. Place the saucepan over moderate heat and, stirring constantly with a whisk, bring the cream to a boil.
4. When the cream begins to boil and many large bubbles appear, remove the saucepan from the heat and cool, covering tightly with cling film.

After cooling, the cream is ready to assemble the cake.

13. Protein custard (Italian meringue)

Another economical cream, but in certain combinations it is incomparable. In this recipe we brew egg whites, so you don’t have to worry about any bacteria. Protein cream goes well with sour fillings. For example, you can layer your sponge cake and cover the cake with this cream.

The only difficulty is for this recipe You need a kitchen thermometer ( can be purchased here).

We take:

• egg whites - 55 gr. (about 2 pcs.)
• a few drops of lemon juice
• water - 30 ml
• sugar - 170 gr.
• vanilla extract - 1 tsp.

Cooking:

1. Place egg whites with lemon juice in a mixer bowl.
2. Pour water into a saucepan, add sugar, mix gently with a silicone spatula and place on moderate heat.
3. At the same time, begin to beat the egg whites high speed mixer (5-10 minutes).
   

   It is important not to overbeat the egg whites, otherwise the mixture will begin to fall off. After the whites have been whipped into a stable, fluffy meringue, reduce the mixer speed to medium.

4. When the syrup reaches 120ºC, remove the saucepan from the heat and slowly pour the syrup into the whites in a thin stream, continuing to operate the mixer at low speed. After pouring in the syrup, beat for another 5 minutes until the mixture becomes glossy and fluffy.

14. Chocolate cream - ganache

For true chocolate connoisseurs - the richest chocolate cream.

Product List:

• heavy cream, 33−36% - 250 g
• liquid honey - 40 gr.
• instant coffee granules or powder - 1 tbsp.
• dark chocolate, 65−70% - 200 gr.
• butter - 75 gr.

Recipe:

1. Mix cream, honey and instant coffee in a saucepan and bring to a boil over moderate heat.
2. Place finely chopped chocolate and butter in a bowl.
3. Pour the coffee cream into the bowl with the chocolate and mix thoroughly with a spatula until a homogeneous, smooth consistency is obtained.
4. Cover the ganache tightly with cling film and leave to set for at least 6-8 hours at room temperature.

After this, the ganache is ready for use. There is no need to stir or beat it anymore.

15. Oreo Cookie Cream

One of my latest cream recipes with amazing taste.

Required ingredients:

• heavy cream - 250 gr.
• mascarpone cheese - 120 gr.
• powdered sugar - 50 gr.
• vanilla extract - 1 tsp. (optional)
• Oreo cookies - 100 gr.

Preparation:

1. Pour the heavy cream into a mixer bowl and place in the freezer for a few minutes.
2. Then add mascarpone, powdered sugar and vanilla essence. Beat everything until it becomes a fluffy thick cream, first at low, then at high speed.
3. Grind the cookies in a blender into fine crumbs and carefully mix them into the resulting mass with a spatula.

Before assembling the cake, the cream is stored in the refrigerator.

I think that's enough for a start. If you have any wishes, write in the comments. We will add more.

I note that recipes No. 1, 2, 3, 4, 5, as well as 13, 14 and 15 Suitable for both filling and leveling sponge cakes. In other cases, it is better to use for leveling and finishing coating whipped cream with a spoon of powdered sugar.

Oh, and I’ll also add that almost all of today’s recipes are not very sweet and are designed for biscuits soaked in sweet syrup. Keep this in mind.

Have a nice weekend everyone!

Good luck, love and patience.

A delicious sponge cake with curd cream and fruit will be an excellent addition to a festive tea party.

Plus, this best option for breakfast. Children will love the homemade sweetness.

The dessert recipe with a delicate curd filling and a fruit layer, as in the photo, is presented in several variations.

This will be discussed below in my article. I will present each recipe with a step-by-step algorithm and attach a photo. Thanks to this, coping with the task will become even easier.

I will be glad if you use at least one recipe in practice. And do not forget that at the very end of the article my useful tips, facilitating the cooking process.

General principles of cooking

For a delicate filling you need to use fresh ingredients. Cottage cheese should not be dry and grainy; it is better to take it with a fat content of 9%.

If the cottage cheese has been in the refrigerator for some time to prepare the filling, it should not be used.

No matter how beautiful and plastic the cottage cheese is, before making the filling, you need to twist it in a meat grinder.

It is best to do this with a blender if you have such a device at home. The composition will be tender, fluffy and homogeneous.

Curd cream will be an ideal impregnation for the biscuit base. The layer does not leak or sag if it contains gelatin or other products that can thicken the composition.

Curd filling for sponge cake with fruit addition can be made with cream, high-quality condensed milk, etc. oils It will taste very interesting if you add marshmallows.

The simplest recipe for sponge cake with curd cream and fruit layer

Test components:

6 pcs. chickens eggs; vanillin; 1.5 tbsp. sugar and flour. You can supplement the composition with soda or baking powder.

Ingredients for the cream: condensed milk (impregnation of the cakes); 2 packs sl. oils; 800 gr. cottage cheese and 4 tbsp. sah. powders.

Cooking algorithm:

1. Separating chickens. eggs into whites and yolks. Beat in different bowls, adding sugar.
2. I mix the ingredients together. Just remember that you need to beat the whites until thick and fluffy, using a spatula.
3. I add flour and baking powder, vanillin.
4. Place the dough in the pan, making sure to line it with parchment paper. I send it to bake in the oven at 180 degrees. for 25 minutes.
5. You should check readiness with a toothpick. If there is no dough left on it when you pierce the sponge cake, then you can remove the biscuit cake from the oven.
6. I let the cake sit for 10 hours and cut it into 3 parts. For these purposes, you can take a special metal fishing line, as in the photo. It will be difficult for a beginner to handle it with a sharp knife.
7. I place the sponge cake on a large dish. The edges should be smooth so that the impregnation flows evenly and does not accumulate in the center. I water it with condensed milk. I spread it over the entire surface and let it stand for 4 hours in the cold.
8. Sl. I take the butter out on the table in advance so that it comes to room temperature. I mix in cottage cheese and sugar. powder I mix it with a mixer or blender. Ready.
9. I coat all layers of the soaked sponge cake with the filling, add sliced ​​bananas, kiwi, and strawberries. I also coat the edges.
10. I decorate the cake at my discretion with my favorite berries or cut up fruit. I use bananas, strawberries, kiwi, oranges.

A cake with curd cream and fruit will turn out airy, white and weightless at first glance. Such treats are delicate in taste. Prepare a cake for the next holiday for your family, you will not wish.

Delicious sponge cake with curd filling and canned peaches

To prepare a sponge cake, you need to buy fresh cream and cottage cheese, and high-quality canned peaches.

You can supplement the biscuit not only with peaches, but also with cranberries and lingonberries. Even beginners should not have any problems with cooking.

Test components:

5 pcs. chickens eggs; 1.5 tbsp. sugar and 1 tbsp. flour; 5 tbsp. fat cottage cheese; 2/3 tbsp. cream; 1 tbsp. gelatin; 1/3 tbsp. water; bank cons. peaches in syrup.

Cooking algorithm:

1. Beat the whites with half a tbsp. Sahara. I beat the yolks with the same amount of sugar in another place.
2. Mix the yolks with flour. I introduce the whites into them carefully, stirring from bottom to top. There will be an airy and not thick mass.
3. I grease the mold. oil, sprinkle with semolina, pour out the batch.
4. I bake at 150 gr. for 1.20 minutes basis.
5. I let the biscuit stand in the turned off oven for an hour so that the base cools. I take it out and cut it into 2 parts.
6. I soak one of them with peach syrup.
7. 3-4 tbsp. pour 1/3 tbsp of gelatin. water. I let it swell for 30 minutes. I heat it for 30 seconds in a microwave oven. When the mixture disperses, I let it stand at room temperature until it cools.
8. I grind the cottage cheese. I beat the cream with sugar. It is important that they do not become oil, so do not overdo it. If the crystals have not yet completely dissolved, do not worry - everything will change in the cream.
9. I mix cream and cottage cheese together. I add 5 tbsp. gelatin. I let the mixture sit for 30 minutes. I mix the curd mixture.
10. I put fruit on the cake, then cream. I cover it with another base and grease it with filling, decorate it with peaches.
11. I add 3-4 tbsp to gelatin. syrup, mix and pour on top of the cake. I water in 2 steps. First, use a spoon, and when it hardens, I pour in the rest.
12. If the jelly hardens in a bowl, you can melt it in 20 seconds at maximum power in a microwave oven. I let the cake sit overnight.

That's it, your family will have an amazing breakfast waiting for you the next morning. The cake successfully combines vitamins, proteins, fats and carbohydrates.

As you can see, there will be no flavorings or dyes in a homemade dessert; of course, there are a lot of calories in it, but I wouldn’t recommend giving up even a small portion of cake with curd cream and peaches!

Creamy curd cream for sponge cake with berries or fruits

The creamy curd filling will appeal to all those who do not like fatty creams. The cream will need to be whipped until foamy, this will make the cream airy and light.

Before serving the sponge cake coated with filling, you should let it sit in the refrigerator for a couple of hours. The cream will set better and the dessert will turn out just perfect.

Bake a sponge cake according to your favorite recipe.

Ingredients: 50 ml water; 300 ml cream (fat content from 33%); 250 gr. cottage cheese; 100 gr. Sahara; 10 gr. gelatin.

Cooking algorithm:

1. I soak the gelatin by filling it with cold water. I let it sit for 30 minutes and put it in a water bath. I mix and heat. The gelatin should dissolve.
2. While the gelatin is cooling, you need to mix the cottage cheese and half a portion of sugar. Then rub the composition through a sieve 2 times. I introduce gelatin into the mass and mix using a tablespoon.
3. Pour the cream into a bowl, beat with a mixer, add sugar. You will get a high foam.
4. I put a lot of cream in portions into the curd base, mix and prepare the cream. You only need to mix a tablespoon, because if you take a mixer, the cream will lose its airiness.
5. That's all, you can assemble the cake with fruits and curd cream. No one will refuse an invitation to eat a biscuit dessert!

• You can get a low-calorie cream if you take low-fat cottage cheese. But keep in mind that the composition must be supplemented with a small amount of sour cream.
• The filling with cottage cheese will be more tender if you add other products in small portions, constantly whisking the mixture.
• The cream will not leak out from under the base while assembling the dessert if the cake is assembled in a mold with split sides.
• You can complement the sponge cake with your favorite berries and fruits. Place them on the crust and cover with filling on top.
• The cake will not be cloying if you apply a small layer of sour berry jam on the cakes before covering them with cream.
• If you want to decorate white curd cream, you can take chocolate or coffee and add it to its composition.
• Curd cream can be eaten even without cakes. Just cook curd filling, pour it over strawberries or raspberries. The result is a very tasty curd and healthy dessert for children, and you don’t have to bother with baking cakes in the kitchen.
• The filling will be suitable for any type of biscuit. It goes well with dark bases or light cakes, so feel free to add coffee, cocoa powder, and chocolate to your baked goods. The taste will not suffer at all from this, and your cake will certainly be recognized by your loved ones as the best!

My video recipe

Curd cream for sponge cake is easy and simple to make. This filling is not only very tasty, but also healthy. After all, it is no secret to anyone that cottage cheese contains a lot of protein and other useful elements.

You can make curd cream for sponge cake in different ways. But in any case, it turns out very tasty and nutritious.

Curd with photo

Making the dairy filling requires inexpensive and readily available ingredients. They can always be purchased in the store. If you have your own farm, then such a product is easy to make yourself using ordinary village milk.

So, to prepare curd cream for a sponge cake, you need to prepare:

• 10% store-bought cream - approximately 400 ml;
• white powdered sugar - about 5 large spoons;
• lemon, or rather its zest and juice - from ½ of the fruit.

Cooking process

Curd cream for a sponge cake, the photo of which is presented in this article, should be made only after all the cakes have been baked and cooled.

Thus, grainy wet cottage cheese needs to be placed in a blender bowl and blended at high speed until smooth. Gradually add white powdered sugar and lemon zest.

After both parts of the cream are ready, they must be combined in one bowl and thoroughly mixed with a blender with a whisk attachment.

How to use?

After all the steps described, you should have a fairly thick and stable curd cream for a sponge cake. It must be divided into several parts and then distributed among the cakes. Having received a tall cake, it should also be greased with curd cream and covered with chocolate glaze. In this form, it is recommended to keep the dessert in the refrigerator for several hours.

Chocolate curd cream for sponge cake: step-by-step recipe

If you want to make a chocolate cake, it is recommended to use dark-colored curd cream. For this we need:

• granular wet cottage cheese 7% fat - about 400 g;
• store-bought sour cream 20% - approximately 200 ml;
• white powdered sugar - about 4 large spoons;
• dark chocolate - standard bar;
• good butter - 20 g;
• fresh milk - a couple of large spoons.

Making cream

To prepare this filling, beat the granular cottage cheese using a blender, gradually adding white powdered sugar to it. You need to do exactly the same with store-bought sour cream. After this, both masses must be thoroughly mixed until a lush and homogeneous cream is obtained.

Preparing the glaze

To make the curd cream chocolate, you can simply add cocoa powder to it. However, it will taste best if, instead of the mentioned ingredient, you add your own glaze to it.

So, to prepare, you need to break the purchased delicacy bar into slices, put them in a bowl and add butter and milk. In this composition, products should be heated over low heat. The chocolate should completely melt.

Final stage

After the glaze is ready, it should be cooled slightly (until warm). Next, you need to pour it into the curd mass and mix thoroughly with a mixer. As a result, you should get a very tasty and aromatic one that you can immediately use to make a homemade cake.

Making delicious curd cream with fruits

• granular wet cottage cheese 7% fat - about 300 g;
• 10% store-bought cream - approximately 300 ml;
• white powdered sugar - about 7 large spoons;
• soft peach, nectarine and seedless green grapes - use as desired.

Preparing curd cream

Curd cream with fruit for homemade cake is prepared according to the same principle as in the above recipes. First, you need to put the grainy product in a blender and beat it until smooth at maximum speed. In this case, be sure to add powdered sugar to the cottage cheese.

10% cream must be processed in exactly the same way. They need to be beaten until a fluffy mass appears. After this, both components should be combined and mixed thoroughly.

Fruit preparation

It is best to purchase fruits for curd cream that are soft and juicy. This is the only way you can prepare a delicious and delicate dessert for a children's party.

So, all purchased products should be thoroughly washed in warm water, and then peel (if necessary) and remove the seeds. Nectarines and peaches should be chopped into not very thick slices, and seedless green grapes should simply be cut in half.

After all the described steps, the crushed fruits need to be placed in the curd cream and mixed thoroughly. By the way, implement this procedure should be done carefully. Peaches, nectarines and grapes should not turn into mush. After all, the cream will taste best only if the mentioned fruits are in the filling in the form of small pieces.

Making homemade cake with curd cream

Once prepared for dessert, it should be carefully spread over the cakes and then applied to the entire surface of the delicacy. On top, the product can be decorated with whipped cream and beautifully chopped fresh fruit.

It should be especially noted that the presented cream of cottage cheese and fruit can be used not only to prepare the mentioned homemade delicacy, but also serve it at the table as a full-fledged dessert. To do this, the finished milk mass must be divided into bowls.

Biscuits are sweet and light; they go perfectly not only with different creams, but also with any fruit. This filling adds fresh notes to the dessert, making it light and not cloying.

Biscuit with fruit - general principles of preparation

Fruits can be immediately put into raw dough, the result will be something like charlotte - a popular apple pie. But you can also layer separately baked cakes without additives into pieces; creams, impregnations, and glazes are additionally used. In any version, the desserts turn out interesting, but require baking a sponge cake. It can be prepared according to classic recipe or take other options as a basis.

Biscuits are baked in a preheated oven; the temperature and time directly depend on the thickness of the cake. If the dough is poured out in a thin layer up to 2 cm, then the cake will bake quickly; it can be set at 200 degrees. If the thickness is greater, then it is better to play it safe, set the temperature to 170-180.

What fruits are usually used:

Apples, pears, quince;

Apricots, plums, peaches;

Citrus;

Bananas, kiwi, pineapples.

You can also use berries, dried fruits, or mix several types. If fruits are placed in the dough, then there should be few of them. If they are used for layering and decoration, then one small cake can take up to 1 kg.

Fruit cakes are not tolerated long-term storage. For this reason, there is no need to prepare them for future use. It is better to decorate the top of the dessert before serving, otherwise the pieces of fruit will wither, darken, and may release juice. You can treat them with concentrated syrup or pour jelly.

Sponge cake with fruit inside (pears, peaches)

A recipe for sponge cake with pieces of fruit, which can also be called charlotte. Pear and peach are used here. But if you wish, you can take bananas, apricots, plums or berries.

Ingredients

200 g sugar;

30 g starch;

1 tbsp. flour;

2 peaches;

10 g ripper;

2 tbsp. l. sah. powders.

Preparation

1. We start cooking with fruits. It is advisable to peel the peach, so put it in boiling water for a minute, then rinse with cold water and remove the skin. Cut the pulp into neat pieces. Cut the pear into slices. Take a fine strainer, put half the powder in it and sprinkle the fruit in an even layer.

2. Break the eggs into a clean, large bowl. We won’t separate anything, just beat for a couple of minutes with a mixer. As soon as a good foam appears, add granulated sugar one spoonful at a time. The biscuit dough is whipped until it completely turns into a fluffy foam.

3. Mix the flour with the starch that we have left, add a packet of baking powder to them. Sift, add to biscuit mixture, stir gently.

4. Fruits can be put directly into the dough or poured into a mold, and then scatter the pieces as you like. When the mass rises, they will all hide inside. We do it the way we like best.

5. Bake the sponge cake with fruit in the oven until ready at a temperature no higher than 190 degrees. Let cool and carefully remove the mold.

6. Transfer the baked goods to a plate and sprinkle with powder on top.

Vanilla sponge cake with fruit and cream

Recipe for a delicate vanilla sponge cake with fruit and buttercream. The cakes can be baked in advance so that they cool well and rest.

Ingredients

Four eggs;

A glass of flour;

1.5 cups cream 30% fat;

A glass of powder;

500 g of fruit;

A glass of sugar;

2 bags of vanilla.

Preparation

1. Carefully break the eggs, separate the yolks into one bowl and the whites into the second. Divide the sugar in half.

2. Mix one bag of vanillin with the sowed flour.

3. First beat the protein mass until the sugar is completely dissolved, you should get a white and fluffy foam. Then beat the yolks for a few minutes.

4. Pour flour into the yolks, start stirring, carefully introducing the protein foam in the process.

5. Pour the dough into the mold, put the vanilla sponge cake in the oven to bake.

6. Cool the cake well. Take a sharp knife or file. Carefully cut into two thin layers. If the shape was small in diameter, then you can make three.

7. Whip the cream into a fluffy foam, add powdered sugar in parts, add the last bag of vanilla. As soon as the mass becomes thick, the cream is ready.

8. Take any fruit, preferably soft. Cut into slices. It is better to immediately put the most beautiful and neat pieces aside.

9. Lubricate the cake with the third part of the cream, lay out a layer of fruit, you can put dented, broken, ugly pieces inside. Now we cover them with the second part of the biscuit, coat the top and sides, and decorate with the remaining fruit.

Biscuit with fruit in boiling water

A variant of a very interesting sponge cake made with boiling water and fruit. You can add any fruit or berries inside to your taste, but not more than the specified amount.

Ingredients

Four eggs;

180 grams of sugar;

250 grams of fruit;

7 grams of ripper;

2 tablespoons starch;

30 ml oil;

4 tablespoons of boiling water;

140 grams of flour.

Preparation

1. Prepare the dry flour mixture. Combine the ripper with flour, potato or corn starch, and add vanilla if desired. Sift through a sieve.

2. Prepare the fruit: wash it. Dry it and cut it into small pieces, like strawberries or raspberries. Set aside.

3. Knead the dough. Beat five eggs until light foam appears, then pour in granulated sugar in parts, continue beating at maximum speed for about seven more minutes, add vegetable oil, then flour, stir and pour four tablespoons of boiling water from a kettle. Mix quickly.

4. Pour fruit into the dough, stir gently, transfer to a mold, always with a lined bottom. Bake until done. Decorate with powdered sugar, you can pour icing or grease with cream.

Chocolate sponge cake with fruit

Uses a basic sponge cake recipe, but with cocoa chunks. You can take any fruit or berries, but cherries and bananas go especially well with the chocolate taste.

Ingredients

Four eggs;

A glass of sugar;

250 grams of fruit;

5 grams of ripper;

Vanilla optional;

Two spoons of cocoa powder;

Glasses of flour.

Preparation

1. We start with a dry mixture: combine flour with cocoa powder, baking powder, you can add a little vanilla, sift.

2. Now let’s prepare the fruits or berries: wash them, remove seeds if necessary, cut them. You can additionally sprinkle the pieces with cognac or rum, it will be tastier.

3. Beat the eggs for the biscuit together with granulated sugar into a strong foam, add flour with mixed cocoa powder and other ingredients, stir, add pieces of fruit.

4. Transfer the dough into the mold, bake the chocolate sponge cake with fruit until ready.

Sponge cake with fruit and sour cream

For this recipe we use any biscuit, prepare it according to the recipes above. You will need a standard crust of 4-5 eggs.

Ingredients

600 g sour cream;

150 g powdered sugar;

1 bag of vanilla;

Biscuit;

2 bananas;

1 orange.

Preparation

1. Take the thickest sour cream you can find. Add vanillin and powder to the cream, stir quickly, and put in the refrigerator.

2. Cut all the fruits into thin slices. We remove the seeds from the orange; it is also advisable to remove the white films that will peel off.

3. The baked cake needs to be cut into three thin layers.

4. Place one cake layer, brush with sour cream, add a layer of banana, and place pieces of kiwi in places.

5. Cover it all with a medium cake layer, grease it with cream, add banana and orange slices again.

6. We also place the top cake, grease it, decorate the cake with the remains of orange and kiwi, it is better not to use banana for decoration, as the pieces darken in the air.

Biscuit with chocolate covered fruits

For this recipe, you will again need any baked sponge cake in the amount of two thin cakes. You can buy the base in the store.

Ingredients

2 thin biscuits;

3 bananas;

A can of condensed milk;

150 g butter;

150 g chocolate;

150 g strawberries.

Preparation

1. Cut off half the butter and soften. Open a can of condensed milk, beat with butter, and add vanillin to the cream if desired.

2. Cut two bananas into slices, they will go into the layer. It is better to cut the remaining banana into thicker pieces so that they fit the size of the strawberries.

3. Grease one cake layer with condensed milk cream, you won’t regret it. Lay out two bananas. We also coat the top and sides with cream.

4. Place strawberries on top and scatter banana pieces.

5. Place a bowl in a water bath, crumble the chocolate, add butter and melt. As soon as the mass reaches homogeneity, cool, but do not let it harden.

6. Scoop up the chocolate with a spoon and pour all the strawberries and bananas on top. Place the cake in the refrigerator for a couple of hours and let it sit.

If the biscuit dough does not want to whip, the problem may be the eggs or fat getting into the mixture. No need to throw it away, just add baking powder, 1 hour for 4 eggs. l. with a pile of powder. Of course, the cake will not be very fluffy and tall, but it will still be light and porous.

If the fruit is too juicy and leaking, after cutting you need to put it in a colander and leave for a few minutes. Before adding to the dough, you can sprinkle the pieces with corn or potato starch; it will prevent the cake from becoming soggy and will gel the flowing juice.

Regardless of the recipe, the cake pan must be prepared first. It is advisable to cover the bottom with parchment or plain oiled paper. If you are using not a split form, but a frying pan or baking sheet, then first cut out a sheet the size of the bottom, then place it inside and grease it.