You will need
- Recipe of butter cream
- - powdered sugar – 2 tbsp;
- - vanilla – 1 package;
- cream (minimum fat content of 25%) – 500 ml.
- Recipe chocolate cream
- - cream (35% fat content) – 150 ml;
- - powdered sugar – 5 tbsp;
- - dark chocolate – 150 g
- Cream recipe with condensed milk
- cocoa – 5 tbsp;
- - butter – 200 g;
- - condensed milk – 1 Bank.
Prepare the creamy filling. Take a container of medium size and put it in the freezer for 10-15 minutes. Into it pour the chilled cream. Start them beat with a mixer using the beater frame. Be sure to install the instrument at the minimum speed. When the cream begins to acquire a thick consistency, start them gradually pour powdered sugar.
Add the sachet of vanillin in the resulting mass. Whisk it again with a mixer for 2-3 minutes. To do this, use a little momentum. Please note that too long to whip the cream can not be, otherwise they can turn into a serum with pieces of butter. Use the finished vanilla butter cream for brushing chocolate cakes and cake decorating.
Start making the chocolate cream. Take the cream and bring to the boil. Unplug the burner, take the chocolate and break into small pieces. Add it gradually into the cream. Need chocolate carefully removed as completely he himself melt away will not. Use the whisk.
The resulting chocolate mass start gradually add powdered sugar. Stir it as best you can. You should avoid the lumps. The cream needs to acquire a smooth consistency. Then completely cool it. Then use the chocolate cream to lubricate and decorate the cake.
Use the recipe of the cream with condensed milk. Take the butter and leave it for 15-20 minutes to it a little melted and became to room temperature. Cut him into small pieces and place in a bowl for whipping. There add condensed milk and whisk start whisking the components. Should get a smooth consistency. In it add cocoa and stir. Then the cream is ready.
You can use to prepare chocolate sponge cake multiple fillings. Then it will become even more delicious. Store the remaining cream in the refrigerator, but not more than 2 days.
In the preparation of cream for the chocolate sponge cake you can use chopped nuts. A great fit for this almond.