Cream with decoy for the cake - much tastier than cereal! Prepare different creams for cakes with semolina and butter, condensed milk, lemon, sour cream

Paradox, but semolina cream is much tastier than porridge and they don’t even look alike. This is an excellent option for a layer of cakes and pastries, you can make amazing desserts simply and inexpensively. Here are some interesting recipes for every taste.

Cream with semolina for the cake - the general principles of cooking

For the cream you will need the most common semolina, which is sold in the store, but it is surely available in any kitchen. Since the product swells well and increases in volume, you need quite a bit of it, on average, for a regular cake, 80-100 grams. No need to buy multiple packages, one pack is enough for several times. Additionally, you will need milk, since it is on it that most creams are prepared.

What else is added:

· butter;

· Cocoa;

· Condensed milk;

· Eggs;

· Cottage cheese or soft cheeses.

To add flavor and aroma, vanillin, zest, various other food additives and products are used. They will make the cream does not look like porridge. Also do not forget about sugar. It is added in large quantities, as for most desserts. Normal white sand is used. In some recipes, it affects the consistency, so it is still better to lay and measure it according to the recipe or a little less.

The simplest vanilla cream with cake decoy

The basic recipe for cake cream with semolina, which is great for biscuits and other soft cake layers. At the heart of a few ingredients. It is important to pay attention to the quality of the oil, choose a natural product and get it in advance from the refrigerator. Only softened product is added to the finished cream.

Ingredients

· Half a liter of milk;

· 100 g of semolina;

· 150 g of sugar;

· 200 g of semolina;

· 1 bag of vanillin (vanilla sugar).

Method of preparation

1. We send milk to the stove. Cream cook in the saucepan, which usually make milk porridge. Nothing to burn and run away should not.

2. You can immediately add half the sugar, let dissolve. We bring the milk to a boil, but it is important not to miss this moment. As soon as the foam appears, we begin to launch the semolina. We fall asleep in a thin stream, with the second hand we quickly stir. If everything is done correctly, no lumps will appear. Boil the porridge for about three minutes. Remove from heat, cool completely. 3. We are engaged in oil. We spread in a bowl, we fall asleep the remained granulated sugar, we shake up to a good skin. The oil should become lighter, it will increase in volume, and all the grains will dissolve. Add vanilla to it.

4. Continuing to beat the butter, add the cooked porridge on the spoon. If the products are of the same temperature, there will be no delaminations.

5. Ready cream use immediately. We spread only on the cooled cake layers, as there is butter inside.

Lemon cream with cake decorating

This cream is great for cake “Bird's Milk”, but can also be used for any other pastries and desserts. It uses not the lemon itself, but the peel. After all, it gives a pleasant aroma. The remains of citrus can be used for any other purposes.

Ingredients

· 1 lemon;

· 2 glasses of milk;

· 100 g of sugar;

· 180 g of oil;

· 90 g of semolina.

Method of preparation

1. Put milk on the stove, immediately add sugar to it, let it heat up.

2. Prepare the semolina and proceed to citrus. Wash the lemon with a brush, dry it and remove the zest. It is convenient to simply wipe it off on a fine grater. Either scrape the yellow film with a vegetable knife, grind. From a piece of citrus squeeze a dessert spoon of juice. All the rest we do not need.

3. Add the semolina into boiled milk. Cook porridge, stirring, add at the end of the zest. Remove the pan five minutes after boiling. Immediately put two spoons of butter, stir. Leave to cool.

4. As soon as the cream has cooled down, add the rest of the softened butter into it, stir or beat with a mixer. For completeness, pour a spoonful of lemon juice.

Cream with decoy for cake on condensed milk

No whole milk? You can cook the cream of semolina on condensed milk. A very simple recipe, which requires only 0.5 cans. Option vanilla, optionally add slightly grated zest, as in one of the recipes above.

Ingredients

· 0.5 cans of condensed milk;

· 0.1 kg of cereals;

· 1 pack of oil;

· 1 g of vanillin;

· 400 ml of water;

· 120 g sugar. Method of preparation

1. Mix condensed milk with water, put on the stove, bring to a boil, add granulated sugar, dissolve.

2. Pour the semolina into the boiling mixture, stirring, boil the porridge, cool, add vanilla or lemon zest.

3. Mix butter separately with a mixer for about five minutes. Then introduce parts into the cream, beat until smooth. You can lubricate the cake!

Chocolate cream with cake decorating

You can add cocoa to any cream recipe, it will be delicious, but there is a much more interesting option. This recipe uses a dark chocolate bar. It will give not only the color, but also change the texture, turn the usual cream from semolina into a dense and elastic soufflé. It is advisable to take chocolate more than 70% cocoa.

Ingredients

· 0.45 liters of milk;

· 250 g of oil;

· 100 g chocolate;

· 2 tsp. cocoa;

· 160 g of sugar;

· Vanilla;

· 80 g of semolina.

Method of preparation

1. Milk with sugar and cocoa mix, put the heat in a saucepan on the stove. Glancing so that nothing escaped. You also need to stir to dissolve all the sugar.

2. While separating 50 grams of butter, put in a bowl, add the broken chocolate, send to the water bath. Or, simply heat it up in the microwave so that all the pieces melt, periodically remove, stir.

3. As soon as the milk boils, we throw a spoonful of butter, fall asleep semolina trickle. While stirring, boil thick porridge. Remove from heat and immediately add the melted chocolate. Leave the mixture for about fifteen minutes, cool to a warm state.

4. Enter the softened butter, you can whisk it in advance, quickly stir it.

5. Immediately send the cream on the cakes, usually poured bird's milk in the form. Level the layer, cover with a new cake or immediately send it to freeze for cold.

Cream with decoy for cake (with sour cream)

Economical option sour cream with semolina, which is great for different desserts and cakes. Moreover, porridge can be cooked even simply in water, if there is no milk. Sour cream choose thick and oily at least 25%. If there is no such product, then you can always weigh the usual sour cream by placing it in a linen bag and in a colander. After a few hours, excess moisture will separate. Ingredients

· 400 ml of water or milk;

· 180 g of sugar;

· 70 g of semolina;

· 400 g sour cream;

· Vanillin, zest or cocoa.

Method of preparation

1. Boil usual porridge in water or milk, but with a lot of sugar added. Sour cream does not need to leave anything, sand will only make it thinner. Boil the porridge for about five minutes, it should thicken. Remove from heat and cool well.

2. Beat the semolina semolina with a mixer to remove possible hardened lumps, gradually add sour cream.

3. As soon as all the sour cream is injected, the mass will become homogeneous, add vanillin or some other fragrant ingredient.

Cream with semolina for cake on dry milk

Another way to prepare a cream for the cake with semolina, if there is no whole milk. We take the usual dry concentrate, but the technology will change slightly. No need to separate the milk, everything is much easier and faster. By the same principle, you can make cream of dry cream for tea and coffee. In this recipe, you can change the amount of sugar to your taste.

Ingredients

· 50 g of powdered milk;

· 400 ml of water;

· 75 g of semolina;

· 200 g of oil;

· 160 (cup) grams of sugar.

Method of preparation

1. Milk powder mixed with sugar in a saucepan. Add a thin stream of water, you can take boiling water immediately, which will save time. We put on the stove.

2. After boiling, add the grits, cook a thick porridge, cool.

3. Soften butter at room temperature, beat, add to cooked porridge. Kill all together. Vanilla is optional, as is lemon zest.

Custard with semolina for cake (on gelatin)

Semolina by itself hardens well, but with a gelatin a very elastic soufflé is obtained. According to this recipe, bird's milk turns out to be tasty, sweet, it can be simply poured in the form of the cake and not covered with anything else.

Ingredients

· 15 g of gelatin;

· 550 ml of milk;

· 150 g of sugar;

· 200 g of oil;

· 100 g of cereals;

· Vanillin.

Method of preparation

1. Gelatin combine with 70 ml of milk, leave to swell. You can use just water, take the liquid at room temperature. The time of swelling is coordinated with the instruction. 2. Cook semolina from the remaining milk and sugar. Krupa we fall asleep only after boiling, we prepare about five minutes. We send porridge to cool.

3. While the semolina cools down, beat the butter until frothy, so that the cream turns out to be airy, pleased with its pomp.

4. Gelatin melt in the bath or in the microwave, add to the porridge, beat a little and begin to introduce the prepared oil. Bring the mixture to homogeneity, then immediately send to the cake.

5. Pour out the cream, level it, send it to cold to harden. It is impossible to freeze creams with gelatin. Full freezing time is about three hours. After which the cake can be decorated.