Ready-made cakes are simply a super find for busy housewives or those who do not want to devote a few hours to making a cake.
If everything is done correctly and properly, the dessert will turn out just gorgeous. Who said you didn't cook it?
Cake from ready-made sponge cakes - general principles of cooking
The store sells packs of white or vanilla cakes of 3 thin layers. They are enough to make a standard cake for 6-8 servings. If dessert is needed for a holiday, it is better to use 2 packs, respectively, increasing the amount of cream or filling.
What cakes can I make:
• chocolate;
• cottage cheese;
• fruit;
• nut;
• with marshmallow, marmalade, etc.
In any case, you need a cream. The easiest can be made from butter and condensed milk. A little harder cream, requiring whipping. Even more time will take the preparation of custard, but it turns out the most economical. You can also use jam, jam, chocolate paste to grease cakes.
Fruit cake from ready biscuit cakes
Banana and kiwi are used to fill this cake made from ready-made sponge cakes. But you can take other soft fruits or berries: strawberries, peaches, oranges, plums, canned or fresh pineapples.
Ingredients
• packaging of cake layers;
• 1 can of condensed milk;
• 300 g of oil;
• 90 ml of water;
• 4 spoons of sugar;
• 1 g vanilla;
• 4 bananas;
• 5-6 Kiwis.
Cooking
1. Mix boiled water with sugar, add a little vanilla for flavor. In general, impregnation is not necessary for fruit cakes, but ready-made cakes are a bit dry, so it will be good for them to sprinkle them slightly.
2. Soften the butter, put it in a cup from the mixer and beat for about five minutes, gradually add condensed milk. Season with vanilla to taste.
3. Cut the peeled bananas into slices. With kiwi remove skins and cut into pieces of the same size. All fruits do not need to be cut, part of it is left for registration. 4. Put one cake on a dish, sprinkle with the prepared syrup, brush with cream and spread the bananas on top.
5. Cover with the second cake, sprinkle with syrup too and smear with cream, spread out the pieces of kiwi.
6. Cover with the last cake, soak in the remnants of the syrup and carefully lubricate the top and sides of the cake with cream. Put 3 hours in the fridge.
7. Cut the remaining fruits, decorate the soaked cake before serving.
Quick cake made of ready-made sponge cake with marshmallow
Option stunning dessert made of biscuit cakes. Cake with marshmallow, used vanilla without icing and filling.
Ingredients
• boiled condensed milk 1 b;
• 2 cakes;
• 200 g of oil;
• 300-350 g of marshmallow;
• 4-5 pcs. cookies.
Cooking
1. Prepare the cream of softened butter with condensed milk. You can not use the mixer, just mix the ingredients.
2. Cut the marshmallows. It is necessary to remove all the convex tops to get a relatively flat pellet.
3. Smear one biscuit cream, spread out the cut marshmallows. On top of it also fluff cream, filling the voids.
4. Cover the second biscuits. Top also smear, cover the sides.
5. Crush cookies to crumbs, cover the sides.
6. Spread out the convex marshmallow pieces, cut earlier, on the surface of the cake.
7. Leave the cake to soak for several hours in the refrigerator.
Cottage cheese cake from ready biscuit cakes and peaches
For this cake from the finished biscuit cakes used soft curd cream. Peaches can be used canned or fresh. Similarly, you can take apricots. On the preparation of this cake will take no more than 15 minutes.
Ingredients
• 3 thin cake layers;
• 400 g peaches;
• 400 g of cottage cheese;
• 250 ml of condensed milk;
• 180 g of oil;
• vanilla.
Cooking
1. Combine butter with condensed milk, smash until smooth. Beat curd separately or just grind. Send to cream. To taste throw a little vanilla. If the sweetness of condensed milk is not enough, you can fill up some sugar powder. 2. Cut the peaches into slices.
3. Lubricate the cakes alternately curds mass, scatter plates of fruit. Decorate the top of the cake with peaches and a wonderful dessert is ready!
Nut cake from ready biscuit cakes
For this cake from the finished biscuit cakes used peanuts. But you can take walnuts. Cream custard.
Ingredients
• 3 cake layers;
• 400 ml of milk;
• 1.5 Art. peanuts;
• 100 g biscuits (shortbread);
• 250 g of sugar;
• 3 tablespoons flour;
• 200 g of oil;
• bag of vanilla sugar.
Cooking
1. Mix sugar with flour, dilute this mixture with milk. Put on the stove and boil a thick cream. Cool it down.
2. Oil soften, enter into the previously cooked cream, mix.
3. Fry the nuts in a griddle, cool. Peanuts need to be cleaned, for this they simply rub their hands, remove the husks. Detail peeled nuts in any way.
4. Mash cookies to crumb, mix with peanuts. It will help close the cream layer, the cake will look more beautiful.
5. Lubricate the cakes with cream, a little sprinkle with layers of nuts.
6. Top with biscuit also smear, but already thickly decorated with a layer of peanuts with cookies. Leave the nut cake to soak.
Cake from ready-made sponge cakes with cottage cheese soufflé
Another variation of healthy, delicious curd cake. For cooking you will need a split form. If the cakes in it do not fit, then you need to cut the biscuit in size, using the bottom of the form or a suitable plate.
Ingredients
• 2 cakes;
• 300 g sour cream;
• 400 g of cottage cheese;
• 250 g of any fruit or berries;
• 240 g sugar;
• 120 g of chocolate;
• 50 g of oil;
• 20 g of gelatin.
Cooking
1. Immediately pour gelatin with water at room temperature; for this amount, 70-80 ml is sufficient. We leave to swell, we are guided by the time indicated on the package.
2. Whip the sugar with sour cream, add the grated cottage cheese. If you use a blender, you can put everything together and smash into a cream.
3. Cut the fruit into small pieces, use the whole berries. We remove the bones, if any. 4. Heat the gelatin in a microwave to dissolve. Pour into cottage cheese, stir thoroughly, so that in the process this layer is completely frozen. Only then add the fruit, now stir gently so as not to damage the pieces.
5. Put the sponge cake in the form, pour the curd mass with gelatin. Slightly align with a shovel, you do not need to be zealous.
6. Put the second cake on top, press down.
7. Send the cake to the fridge for 5 hours. The inner curd layer should harden.
8. Take out the cake, shift to the dish.
9. Break the chocolate, combine the product with butter, melt together, it is better to use a water bath.
10. Cover the cake with icing, leave to set. If you want a thicker layer, take more chocolate.
Chocolate cake made of ready-made sponge cakes (with bananas)
For this cake chocolate biscuit cakes are used, which can also be bought in the store. But you can take and white cakes, the cream will still be chocolate. For layer are used bananas.
Ingredients
• 3 cake layers;
• 4 bananas;
• 2 spoons of cocoa;
• 400 g of milk;
• 50 g chocolate;
• 30 g flour;
• two yolks;
• 2 tsp. cognac;
• 250 g of sugar;
• 1 pack of butter.
Cooking
1. Cook the chocolate cream. Mix sugar (200 g) with flour and yolks, add cocoa to them. Dilute everything with milk and put it on the stove.
2. We bring to density on moderate fire. We remove.
3. Add chopped or grated chocolate to the hot cream, stir until dissolved. You can cook without it, but in this case it is better to increase the amount of cocoa.
4. After dissolving the chocolate, add the softened butter, also mix. Leave the cream to cool completely.
5. We have 50 grams of sugar left. Add 100 ml of water to it and mix well. Pour in brandy impregnation.
6. Cut bananas into thin circles, two pieces should be enough for one layer. On top of the cake put only a layer of cream.
7. Pour cakes with brandy syrup, coat with cream, lay out bananas and the cake is ready! We decorate on our
Cake from ready biscuit cakes “A la drunk cherry”
Drunk cherry is a gorgeous cake, imitation of which can be made from any biscuit cakes. Vanilla air cream. For its preparation you need fat cream above 30%.
Ingredients
• 500 g pitted cherries;
• 100 ml of cognac;
• 3 cake layers;
• 500 ml of cream;
• 160 g of powdered sugar;
• vanilla.
Cooking
1. Cherry pour cognac, mix and leave for 5 hours. But if there is no time, you can pickle berries less, just need to mix them more often.
2. Whip the cream into the foam, in parts we introduce powdered sugar. If you add it all at once, the cream may turn out to be liquid.
3. Cherries slightly squeezed from brandy, but the juice is not poured anywhere.
4. Put one cake, sprinkle with berries juice and brandy, apply creamy air cream and spread pickled berries.
5. Put the cake again, sprinkle, lubricate and lay out the berries.
6. Put the remaining cream in a pastry bag, decorate the top of the cake beautifully, you can just grease the sides. For brightness, put on top a few whole cherry berries.
Cake from ready-made sponge cakes - useful tips and tricks
• If the oil does not want to soften, do not try to water it. The product will flow, the cream will not work. It is better to place the piece for a while in the microwave oven by setting the “defrosting” mode.
• Will improve the taste of the purchased sponge cake. You can cook the usual syrup from water and sugar, or use compote, sweet coffee, tea. Any impregnation will become more fragrant if you add brandy, liquor or vanilla.
• If you want to decorate the top of the cake with fruit in advance, it is desirable to process the pieces with sweet jelly. So they will retain a presentable look longer.
