Lemon cream
To prepare the lemon cream you will need:
- 150 g of butter;
- 1 Cup of sugar;
- 1 lemon;
- 1 egg.
First of all, pour over a couple of times lemon with boiling water, holding it each time in the boiling water for one minute. In a low saucepan with long handle stir in the sugar, beat the egg and add butter. RUB on a small grater, zest the lemon and squeeze the juice out of it. Try to keep the lemon seeds were not included in the cream, and the juice was squeezed out the maximum number. Add freshly squeezed lemon juice and zest in a saucepan with the remaining ingredients and place it on small fire, stirring the contents. Keep on low heat until complete dissolution of sugar. Then remove from the heat and allow the lemon cream to cool down.
If this recipe is to substitute lemon zest and juice with a teaspoon of instant coffee will turn out equally delicious coffee cream, which can also be used when preparing sponge cakes.
Fruit and sour cream
To make fruit-sour cream cake, it is necessary to take the following components:
- 500 g of fat sour cream;
- 1 Cup of sugar;
- 1-2 cups of strawberries or raspberries;
vanillin.
Connect the sour cream with sugar and beat well with a mixer, blender or whisk. Fresh strawberries or raspberries, wash, dry and fluff with fork. Then add in whipped cream, berry puree and vanilla. Again mix well.
If the cream is prepared in the winter you can use frozen berries (strawberries, raspberries, black currants) or berry mashed with sugar. In this case, the sugar in the cream is not added.
Jelly cream
For cooking delicate milk cream with gelatin you will need:
- ½ Liter of milk;
- 300 g of sugar;
- 20 g of gelatin;
- 4 eggs;
- 1 lemon;
- 600-800 g of raspberries, strawberries or cherries.
In advance, for 2-3 hours before cooking, pour the gelatin (about 4 teaspoons without top) 100 ml milk and leave to swell. After this time, boil 400 ml of milk (a little more than 1 ½ cups) 200 grams of sugar.
Add the hot milk swollen gelatin and stir until it dissolves. Mash 4 egg yolks with 100 grams of white sugar, and then stir in 2 tablespoons of flour with the top and mix with the yolk mass to avoid lumps. Then combine with milk, pouring small portions of milk into the yolk-flour weight, and keep stirring until you get homogeneous mixture. Then add 4 whipped in a foam of protein and grated on finely grated lemon zest. Cooked cream mix gently and let stand for 10-15 minutes for thick.
Collecting sponge cake, each cake put fresh or canned berries (they must gently squeeze, to stack the juice or syrup, and a little dry with a napkin), and on top of the berries and apply the cream.
