Cream for cake without oil: recipes. Simple Cream Cream
It is hardly possible to imagine a cake in whichit would be a delicious cream. As a basis for the preparation of a sweet layer, cream, jam, sour cream, cottage cheese, condensed milk and other ingredients are usually used. After reading today's article, you will learn how to make a cream for cake without oil.
Coconut layer on the water
Cream, prepared with this recipe,it turns out quite sweet and thick. It has a pleasant exotic taste and aroma. Therefore, it is ideal for lubricating biscuit cakes. To make such a custard cream for an oil-free cake, you will need a simple set of products and some free time. In your kitchen should be:
- ½ cup of sugar.
- 3 tablespoons of dry coconut milk.
- Pair of glasses of water.
- 3 tablespoons of wheat flour.
Preparing this cream for a cake without butter is extremelyquick and easy. In the sauté pan, a glass of water and sugar are combined. All mixed and sent to the fire. While the syrup will heat up, in the other vessel pour the remaining water and dissolve it with flour and coconut milk. The resulting liquid is poured into a boiling syrup with a thin trickle, without forgetting to vigorously stir the contents of the saucepan.
The future cream for a cake without a butter is boiled to the necessary density and cleaned from a ring. After that, it is cooled and used for its intended purpose.
Lemon layer with mascarpone
This cream is light and airystructure. It has a pleasant sourish taste and is able to compensate for the sugary sweetness of the cakes. It is often used to impregnate biscuits. To prepare a gentle cream for a cake without oil, check in advance if you have everything you need at hand. You will need:
- 250 grams of mascarpone.
- 3 tablespoons of any liquor.
- 100 grams of powdered sugar.
- Juice from a quarter of a lemon.
- ½ bag of vanillin.
This simple cream for a cake is literally preparedin half an hour. Mascarpone, heated to room temperature, combined with sugar powder and vanillin and beat until a lush foam. In the resulting mass add lemon juice and start to work again with a mixer. Then the same is sent to the liquor and whipped again. The resulting cream is sent for half an hour to the refrigerator, and then used to lubricate the cake.
Curd layer with berries
This simple cream cake is perfectly matched withany cakes. It can be used not only for coating baking, but also as an independent dessert. It has a pleasant berry aroma and a gentle consistency. For its preparation, expensive and scarce products are not required. All you need is:
- 200 grams of fresh cottage cheese.
- 3 tablespoons of crystalline sugar.
- 8 ripe strawberry berries.
- A teaspoon of vanilla sugar.
Washed berries are released from the pedicels andis placed in a blender. Cottage cheese, sugar and vanillin are also sent there. All beat well until smooth. The resulting mass is removed to the refrigerator, and after half an hour they are used for their intended purpose.
Chocolate layer with yogurt
This cream is consistently similar to sour cream.But, unlike the latter, it has a pronounced flavor and aroma. This cream works well with any baked base and consists of a minimum set of ingredients. To receive it you will need:
- 50 grams of bitter chocolate.
- A pound of natural Greek yogurt.
- 200 grams of condensed milk.
First of all you need to do chocolate.It is broken into pieces, melted in a water bath and cooled. In a separate bowl, whisk yogurt and condensed milk so that they have a creamy consistency.
The resulting mass is gently injected with liquidChocolate and gently stir with a wooden spatula. Ready cream for a cake without oil put in the refrigerator. After a couple of hours it can be used to lubricate the cake.
A layer based on milk
This is one of the simplest and budgetary options. It is great for lubricating almost any cake. For its preparation you should have at your fingertips:
- 60 grams of wheat flour in / s.
- 600 milliliters of cow's milk.
- 200 grams of crystalline sugar.
- 25 g of cocoa.
Pour the sifted flour into the sauté pan.There add dry cocoa and sugar. The resulting mixture is gradually poured out milk, not forgetting to constantly mix to prevent the formation of lumps. Then the sauté pan with all the ingredients is put on the stove and brought to a boil. Immediately after the appearance of large bubbles cream for the cake in milk without oil is removed from the fire, covered with a food film and cooled. After it has completely cooled down, you can start to lubricate the cakes.
In the composition of this impregnation is presentrelatively many ingredients. It is a successful combination of whipped cream and a custard milk cream. To avoid unpleasant surprises, check in advance if you have everything you need at hand. At this time in your home must be:
- 250 milliliters of cow's milk.
- 60 grams of sugar.
- Yolks from two medium eggs.
- 30 grams of cornstarch.
- ½ teaspoon vanilla essence.
- 250 milliliters of 33% cream.
- Tablespoon of powdered sugar.
- Standard bitter chocolate bar.
First you need to do the custard. To make it in a sauté pan, combine milk and half of the sugar. All this is sent to the stove and brought to a boil, not forgetting to stir.
In a separate container, starch, eggyolks and the remaining sugar. Frozen milk immediately removed from the hob. A third of the resulting liquid is poured into a yolk mass and mixed well. Then it is returned to the saucepan and whisked. The container is again placed on a plate and its contents are brought to a boil. After the appearance of the first bubbles, you can turn off the fire and add chopped chocolate. The finished custard is covered with a plastic wrap and put in the refrigerator for several hours.
In a separate bowl whipped cream with vanillaessence. Shortly before the completion of the process, a tablespoon of powdered sugar is added to them and continues to work with a whisk until stable peaks are formed. Whipped cream is neatly combined with a completely cooled custard and gently mixed until smooth. At will, in this layer you can add pieces of fruit or berries.