Today, whipped cream cake is especially popular due to its tenderness and airiness. Cakes can be baked from any dough, but biscuits are best for such a dessert. True, there are recipes and quick cakes, and even pancake. But we will not get ahead of ourselves, but will talk about everything in order.

Quick Whipped Cream Cake

If unexpected gatherings with guests are coming, then a quick cake with whipped cream will be a real find. You only need to buy ready-made biscuit cakes and build a cream.

Ingredients:

  • three cakes (purchased);
  • 280 ml of any jam;
  • half a liter of cream (33%);
  • three tablespoons of sweet powder;
  • six tablespoons of fruit liquor;
  • kiwi;
  • grated chocolate.

Cooking method:

  1. Take the cream (they must be chilled) and whip them with a mixer. An ordinary blender is not suitable here. First we mix the product at low speed, then we pour in powder and increase the speed. The main thing is not to overdo it, because we need a lush cream, not oil.
  2. Now we begin to collect dessert. To do this, put the first cake on a flat dish and soak it with liquor (two spoons). You can take "Amaretto" or any other fruit. Then we coat it with jam and distribute the third part of the cream.
  3. We do the same with the second and third cake. Sprinkle the dessert with a crumb of chocolate and decorate with pieces of kiki or other fruits.
  4. We put the cake in a cool place so that it is well saturated.

Chocolate dessert

All chocolate fans are offered a delicious dessert with whipped cream. Baking it is quite simple, even a novice pastry chef will cope with the recipe.

Ingredients:

  • 160 g margarine;
  • ⅔ cup of sweet sand;
  • ⅔ cup cream (33%);
  • teaspoon of ripper;
  • two chicken eggs;
  • ⅔ cup flour;
  • 55 g of cocoa;
  • Sweet powder to taste.

Cooking method:

  1. Bring margarine to room temperature and beat it with eggs until smooth. Pour flour with a cultivator and cocoa, mix and bake a biscuit in a greased form for half an hour (temperature - 190 ° C).
  2. Whip cream and powder until resistant foam.
  3. Korzh divide in half lengthwise. Apply cream to one half, cover it with the second part, on top of which we also apply cream whipped with clouds.
  4. We decorate a chocolate cake with any fruits and berries.

Fruit treat

For any holiday or family tea party, it’s easy to bake an amazing fruit cake made of biscuit, curd cream, whipped cream and a large variety of fruits.

Go to the biscuit:

  • four eggs;
  • ⅔ cup of sweet sand and premium flour;
  • a bag of vanillin.

The cream will require:

  • a pack of cottage cheese;
  • half a pack of oil;
  • 110 ml of condensed milk;
  • peach from the can.

For impregnation and decoration:

  • fruit syrup (preferably peach);
  • 215 ml of heavy cream;
  • sweet powder according to preference;
  • Fresh whole berries or pieces of fruit.

Cooking method:

  1. To make the sponge cake lush, we divide the eggs into components. Beat whites separately. You can add a little salt if you doubt that the eggs are completely fresh. First we work at low speeds, then we fill in the sweetener and vanilla, add the yolks individually and continue whipping, but at high speed.
  2. We introduce the flour, gently mix the composition with a spatula. We send it into the form and bake a biscuit for 35 minutes (temperature - 200 ° C). The first third of an hour we don’t look into the oven so that the pastries do not fall.
  3. For the cream we take a curd product of any fat content and beat it together with condensed milk and soft butter. To make the cream for the cake more tender, before you mix the cottage cheese with other ingredients, you need to pass it through a sieve.
  4. We get peaches from the can, chop. We don’t pour the syrup - it will still be useful to us. Put the chopped fruit in a cream and mix.
  5. Now cream. We need them chilled. You can simply beat them up to persistent peaks, but if you like this product sweet, then add the powder to taste.
  6. Cut the cooled cake into two parts and soak each half with the left peach syrup.
  7. Now the first cake is generously greased with cream, covered with the second and with the help of a pastry bag we apply whipped cream on the sides and surface. We take any fruits and berries and decorate the dessert. Before serving, it is better to cool it so that it is properly saturated.

Sponge cake

Sponge cake in combination with whipped cream is always a win-win option in making a beautiful and delicious dessert.

Biscuit can be baked in the oven, in a slow cooker, in the microwave and add vanillin or other flavored additives to the dough.

Ingredients:

  • seven eggs;
  • ⅔ cup of sweet sand;
  • a glass with a hill of flour;
  • a bag of vanilla;
  • half a glass of fat cream;
  • 85 g of sweet powder;
  • a spoonful of gelatin.

Cooking method:

  1. Baking a biscuit is easy enough. To do this, beat eggs with the usual sweetener, introduce flour and vanilla. If the eggs are beaten well, then the biscuit will turn out to be magnificent and without a cultivator. Bake the cake for 40 minutes (temperature - 180 ° C).
  2. Soak the gelatin in water (50 ml), and then heat it until it is completely dissolved (do not boil).
  3. Beat the cream with powder, then add gelatin, mix and send the resulting mass to cold until the biscuit is baked and cooled.
  4. We cut the base into three - four cakes, each impregnated with cream. Smear the sides and surface with whipped cream.

We decorate a sponge cake with whipped cream with berries, fruits and regular chocolate.

Cooking from cookies

Shortbread cookies are not just delicious pastries for tea, but also the basis for an amazing dessert. And how to make a cake from cookies, find out right now.

Ingredients:

  • 320 g shortbread cookies;
  • a cup of milk;
  • a spoonful of gelatin;
  • half a liter of cream (33%);
  • half a glass of sweet powder;
  • seven tablespoons of water;
  • a pinch of vanillin;
  • five spoons of cocoa.

Cooking method:

  1. Pour the gelatin into the bowl and fill it with three tablespoons of water. After half an hour, warm the mixture and cool.
  2. Mix the cream to persistent peaks with a third of the declared amount of powder and vanilla. Pour gelatin, mix the resulting composition. To make the cream thicker, send it to cool for 20 minutes.
  3. We dip the cookies for a couple of seconds in warm milk and put them in a mold. As soon as the first layer is formed, coat it with cream and spread the next layer. Act until the cookie runs out.
  4. The remaining powder is mixed with cocoa, pour four tablespoons of hot water and water the dessert with the icing. We send it to the refrigerator for an hour. If the glaze is too thick, dilute it with water.

DIY meringue cake

Meringue cake is a delicate, crunchy, thawing dessert in the mouth. Cooking it is not at all difficult, the main thing is to beat the whites well. We offer a cake with whipped cream and fruit.

Ingredients:

  • four squirrels;
  • half a glass of sweet powder;
  • the same amount of cream (33%);
  • teaspoon of lemon juice;
  • two teaspoons of starch;
  • a pinch of salt;
  • banana, kiwi, strawberries.

Cooking method:

  1. Beat the whites with citrus juice and salt. Then we fall asleep powder and starch. Stir until a lush homogeneous mass.
  2. On baking paper, draw a circle with a diameter of 20 to 24 cm. We spread the protein mass along it, without leaving the line. Bake meringue for 1.5 hours (temperature - 130 ° C). Cool the finished treat in the oven.
  3. Whip the cream without additional sweeteners, since our base is so sweet.
  4. Cover the meringues with whipped cream and decorate the dessert with chopped banana, strawberries and kiwi.

Whipped Cream Pancake

Pancakes are a favorite treat for both children and adults. It’s easy to make a cake out of delicious thin cakes. We offer a recipe for a delicious dessert with cherries and whipped cream.

Pancake Ingredients:

  • liter of milk;
  • two tablespoons of sweet sand;
  • three eggs;
  • 225 g of flour;
  • five tablespoons of lean oil;
  • some salt.

For cream:

  • 320 ml of heavy cream;
  • 255 g of cherries;
  • 285 g of powder.

Cooking method:

  1. Using a whisk, combine all the ingredients for the dough and bake thin pancakes.
  2. We cool the bowl and cream, beat together with the powder. If the dessert will wait for serving longer than a day, then add gelatin to the cream so that the cake does not soften.
  3. We spread the pancakes in a pile and coat each one with cream. Cool the collected cake.
  4. We take cherries (fresh or frozen), fill them with sweet sand (about half a glass) and turn into mashed potatoes using a blender. Boil the composition for half an hour.
  5. Once the cherry sauce has cooled, pour pancake cake on it and decorate it with whole berries.

How to decorate a cake

Whipped cream is a tasty treat in itself. Especially if they are sweetened with snow-white powder. Thanks to their airiness, any dessert acquires tenderness and special lightness. For aroma, you can put vanilla, zest of citrus fruits, cinnamon or liquor in the cream. Cream can be used for decoration in its pure form or make them colorful using food colors.

For cream, you can take both natural and vegetable cream. Natural ones will have to be whipped for a long time, and the result may not meet expectations, but there is no “chemistry” in them.

Vegetable foams in two minutes, they are sweeter, but their composition can cause doubts.

Therefore, the choice always remains with the hostess.

You can originally decorate a cake like this:

  • Make the sides in the form of roses, and in the center lay any berries or slices of fruit. Often used raspberries, cherries, strawberries, bananas and other bright fruits.
  • It is easy to make multi-colored flowers from butter cream in the form of daisies, chrysanthemums or roses.
  • The sides of the cake can be decorated with small roses or wicker.
  • Using a syringe, it is easy to draw an inscription. The letters are thick and voluminous.

The theory seems to be over. It's time to start practicing! Turn on the imagination, and your culinary talent will certainly be appreciated.

Related:More from the author: