A lot of people adore a biscuit cream cake as it reminds them of their sweet childhood. In fact, its history starts from 1615, when a biscuit cake recipe appeared in a book of Hirvas Markam, an English poet. Since that time the cooking technique has not changed, except traditions of biscuit cream recipes. There are 7 top recipes of cream for biscuit cake we are going to talk about.
So, we have a biscuit, but if you want to cook it by yourself, keep in mind that there are a great number of ingredients that can be added, however, the technique is the same one. As to cream recipes, we are going to learn the basic cooking, but you may correct it by adding your own ingredients.
Biscuit Cake with Curd Cream
It’s very simply to cook such cream cake. Take 400 gm of curds, 200-250mg of whipping cream, sugar, and vanilla. Start whipping curds and cream until you get a thick mass. This mass shouldn’t be fluid. Add sugar and vanilla (vanilla sugar). After you cooked it, soak shortcakes with this cream and decorate the top as you wish.
Biscuit Cream with Custard
Take 3 yolks and rub them with 1 teaspoon of flour and 130 gm of sugar. Add a half cup of cream and bring it to a thick mass on a stove. Do not boil it.
Rub 150 gm of butter with the rest of sugar and start adding the cream. When the cream is ready and cool, add vanilla and mix it. The cool cream can be used for the cake decoration.
Biscuit Cream with Butter
This recipe is very popular. Whip 200 gm of butter and 1/3 cup of granulated sugar. Add 2 yolks. You can add some cognac or rum if you want.
Biscuit Cream with Protein
You need to take 4 whites of eggs and whip them with citric acid (or lemon juice). Gradually, continue adding a cup of sugar and whip the mass till the absolute sugar dissolution.
Biscuit Cream with Sour Cream
You will need 15% sour cream (about 500gm), beat it up with 2 cups of sugar, add vanilla to your taste and 1 package of a stiffener for sour cream. You can also use higher sour cream fatness; in this case you will not need a stiffener. Let it cool in a fridge and start decorating the cake.
Biscuit Cream with Chocolate Cream
Mix 1 yolk with a teaspoon of cold water and add 120 gm of condensed milk. Put this mass on a stove and stir it from time to time. Then add 200 gm of butter and 2 teaspoons of cocoa. Mix these ingredients thoroughly. The only disadvantage of this cream is its high caloric value.
Creamy Biscuit Cake
To cook this simple cream take 200 gm of butter and beat up a thick mass with 270 gm of condensed milk. Decorate the cake as you wish from each side.