How to make a cream cake at home


  • Creamy Cream
  • Custard
  • Protein Cream
  • Sour cream

Which home triumph complete without cake? It just so happened that the cake - an attribute of any celebration. You can, of course, buy ready-made cake or even order a sort of culinary masterpiece, but the homemade cake is always tastier. And even if you do not have time to fuss with the dough, you can always buy ready-made cakes (sponge, sand, wafer), or to collect a cake from a conventional cookie. The main thing - to cook a delicious cream. Do you think that to make cream cake at home is difficult? And here and there! However, try and see for yourself.

Creamy Cream

Cream Cream is suitable for absolutely any cake. Especially delicious creamy layer obtained in the sponge shortcakes. And interestingly, this cream even at home can be cooked in several ways.

Cream condensed milk


  • 1 packet of butter;
  • 1 can of condensed milk.


Before you cook the cream, give a little melted butter. It should be soft, but should not leak. Just push the oil cake finger. If the oil is easily pressed, but not spreading - the most it. Now, cut the butter into cubes and place it in a deep pan (in a high bowl cream churn more convenient). At low speed mixer Beat butter into a homogeneous mass (literally five seconds), and now begin to churn the cream, adding the condensed milk in it. At the same time the mixer set on high speed, and condensed milk added in small portions (one to two tablespoons). The cream is ready when it starts to move away easily from the sides of the pan, leaving no trace of her.


If the oil in the cream becomes too warm, put the cream for a few minutes in the refrigerator, and then continue beating him. If you take instead of the usual boiled condensed milk, you can make a real creme brulee.

Cream Charlotte


  • A glass of fresh-milk;
  • Part cup of sugar;
  • Tablespoons flour;
  • A pack of butter.


Cooking cream Charlotte principle the same as that of the cream on the condensed milk. Only instead of condensed milk, we will use the custard. To prepare it, Spill milk in a saucepan, dissolve sugar in it, boil and cool slightly. Flour diluted with cold milk, to obtain a liquid slurry without lumps, then Spill it in the milk-sugar syrup and simmer again bring to boil. As a result, the cream thickens, but do not forget that at the same time it must be constantly stirring.

Now we need to completely cool brew foundation and pouring it into butter, whip cream. It must be done in the same way as in the first case, by adding small portions custard oil and whipping mixer.


Add the oil in a teaspoon of cream of brandy, rum, vodka or any liquor: cream will be much tastier and more aromatic. As a flavor you can also use vanilla or fruit essence.

 how to cook a cream cake at home


Custard is great for sand cakes and pastry. In addition, it is perfectly combined with cream. Do not coat with this cream waffle cakes - they raskisnut. Custard in the home can be made on the basis of milk or cream, as well as a thickener use flour, starch or egg.


  • A glass of milk;
  • Half cup of sugar;
  • 2 egg yolks;
  • Tablespoons flour;
  • A pinch of vanilla or vanilla sugar teaspoon.


Separate the yolks from the whites and mix them with flour, sugar and vanilla. Then carefully rub all. While we are doing that, you can put the milk on the fire: it must boil. Boiling milk a little cool and volem it into the yolks, not forgetting to stir the mass to keep it from going into lumps. Next, put the milk with the yolks on low heat and cook the cream for about five minutes, until it thickens.


To our custard does not burn, it is necessary to stir all the time and for the preparation does not need to take an enamel bowl.

Protein Cream

Everyone knows meringue - gentle, super airy cream. It is perfect for cake decoration, but for layer cakes it is better not to use. To make the protein cream at home, we need these ingredients:

  • 4 egg whites;
  • Cup powdered sugar;
  • A few drops of lemon juice.


To prepare the meringue charge only chilled whites: whereas great result will be guaranteed. And another important point. Separate the whites from the yolks need to very carefully: even a tiny part of the yolk gets into proteins, can negate all your efforts. So proteins pour into a saucepan, add a few drops of lemon juice and whisk them to a thick fluffy foam. Ready whipped proteins in the home can be defined in several ways. Take a fork slide it into the protein foam. If the plug is then ready to proteins. Or try gently flip the pan upside down: if the foam is not crawling on the walls and in spite of the force of gravity remains in the pan, you can proceed to the next stage of the preparation of the meringue.

Now we need to add in the beaten egg whites with powdered sugar. Doing it gradually podsypaya powder on a teaspoon, and every time, beat the meringue until icing sugar dissolves in proteins. You will see how loose proteins are transformed into thick, viscous and shiny meringue. Beat the cream until soft peaks form (foam state when it is firmly on the rim or on the blades of the mixer and do not fall off). Well beaten meringue should get wet and shiny.

 cream cake at home

Sour cream

Cream cream is very common in the home of confectionary art. This is one of the easiest to prepare cream cake. In addition, it is universal: suitable for almost all cakes.


  • A pound of sour cream;
  • Cup of sugar.


Sour cream for this need only fat, not less than 15%: the more fat sour cream, the cream will turn out more magnificently. Good cream buy today is problematic (it supplements it different, she is too thin). Therefore, you must do the following. Sour cream, you must first cast away on a sieve, the laid a clean towel, tie a knot towel and leave overnight in the refrigerator. As a result of these manipulations to drain excess fluid and fat and increase the density of sour cream.

After that, we shift the cream into a saucepan, add to it the sugar and beat with a mixer to a lush state. Keep in mind that the quality of thick cream for whipping cream and sugar should be not less than fifteen minutes at a maximum speed of the mixer.

As you can see, to make cream cake at home is not so difficult. You only need the desire, mixer or whisk so necessary for the formulation of products. Cook with pleasure: the joy of myself and others on the sweetness. Enjoy your appetite and success in the culinary creativity!

 How to make a cream cake at home?

We recommend that read: Homemade Cakes

 Prague cake


  • Classic cake Prague
  • Prague cake with a cream based on milk
  • Prague cake

Have you ever wondered why we love desserts? Right, because it's delicious. In addition, they harmoniously complete any meal, and most importantly - has long been proven that sweet foods give people the hormone of joy and good humor. But this is what we are so often lacking in life. We also want to add a little joy and offer to cook the famous cake Prague, which is a favorite treat for sure many of our readers.

Prague cake recipe (or rather, recipes, as variants on the theme of this confectionery masterpiece many) really can not be called simple, but in principle, it is quite possible to bake at home. We will, as always, offer a few recipes, and you tried all, choose one that you will find the most delicious.

Before we offer you the first recipe, we want to say a few words about the history of the emergence of Prague cake. Title dessert speaks for itself - it gave us a cake Prague, beautiful European city, the capital of the Czech Republic, which is famous for its attractions, magnificent architecture, beer and, of course, cuisine.

Czech Republic at the time was part of the Austro-Hungarian Empire. Austria is known as a kind of sweet paradise: plenty of cafes and in each his "sweet" menu, its secrets. Sweet Tooth probably heard (and many of them tried to) the famous Austrian Sachertorte, a recipe which is only known for certain confectioners famous Viennese cafe with the same name, which, indeed, he was coined.

So Prague cake - it's a kind of variation on the Sacher cake, even though they, of course, there are plenty of differences. But the chocolate cake, fudge and a jam layer, of course, combine these two confectionery. We can say that Prague masters sweet Affairs have enriched the palette of flavors: an authentic recipe Praguers involves several kinds of cream, cakes mandatory impregnating liquor in a word, they have a lot of their secrets.

As for Prague cake, which is baked in our country, it came up with a recipe pastry Moscow restaurant "Prague". Master class from the Czech colleagues became a definite push that included the creative imagination of Vladimir Gural'nik. The result is a wonderful cake that love and know how to cook in many families.

I must say that the classic recipe for a cake Prague and technology of its preparation - it is, of course, with professional confectioners. But while there are a number of adaptations of classic recipes, which, however, allow you to prepare a great product, a refined taste and good appearance.

 cake Prague

Classic cake Prague

Ingredients for the dough:

  • 6 eggs
  • 150 grams of sugar
  • a glass of flour
  • tablespoon cocoa powder
  • tablespoon butter

Ingredients for the cream:

  • 1 egg yolk
  • tablespoon of water
  • half a tin of cocoa with condensed milk
  • teaspoon vanilla sugar
  • 200 grams of butter

Ingredients for the glaze:

  • 100 grams of chocolate
  • 50 grams of butter

Cooking method:

The recipe for the dough cakes

Yolks separated from whites. Sugar split in half. Beat the egg yolks with half the sugar so that they become a lush smooth.

Chilled whites whipped into foam, gradually add the remaining sugar and continue whisking together to form soft peaks. Gently mix whites and yolks. Pour the resulting mixture into the flour mixed with cocoa, and gently mix. Add melted butter and stir again carefully.

The dough is poured into a baking dish, greased and floured. Bake at 180 degrees until ready (about 40 minutes). Slightly cooled and removed from the mold. Leave the cake ready for a few hours' rest. " Then cut into three layers.

Recipe cream

The yolk mixed with water and whip. Add to the mix in small portions Cocoa with condensed milk and beat again. Put in a water bath and cook until thick. While the cream is cooled, beat the softened butter with the vanilla sugar in a magnificent mass. Add to this mix the cooked cream (small portions), and beat again.

Glaze Recipe

It is prepared immediately before collecting the cake. Chocolate break into small pieces, melt it and butter in the microwave or in a water bath, mix to get a completely homogeneous mass.

Putting the cake. Each layer is smeared with cream. The top is covered with a thick cake jam, marmalade or jam and poured fondant (side too). The cake should stand in a refrigerator for several hours.

Prague cake with a cream based on milk

Ingredients for the dough:

  • one and a half cups of flour
  • 4 tablespoons cocoa powder
  • 2 eggs
  • 2/3 cup sugar
  • Bank of condensed milk
  • 150 grams of sour cream
  • a pinch of salt
  • teaspoon baking powder

Ingredients for the cream:

  • 500ml milk
  • 1 egg
  • 3 tablespoons flour
  • 1-2 tablespoons of cocoa
  • 3 tablespoons powdered sugar
  • 100-150 grams of butter

Ingredients for the glaze:

  • 100 grams of chocolate
  • 20-30 grams of butter
  • 50 ml of milk or cream

Ingredients for soaking cakes:

Cognac (brandy), and the best use of liquor, which is combined with jam used to promazyvaniya top cake.

Cooking method:

Recipe cakes

Rub the eggs with the sugar, add the cream and condensed milk. All thoroughly mixed to form a homogeneous mass. In the sifted flour add salt, cocoa and baking powder and mix it with small portions of egg-sour cream mixture. The result is a dough-like consistency of the cream of medium thickness. Pour the batter into the appropriate shape for baking, greased and sprinkled with rusk crumbs. Cake is baked in the oven, preheated to 180-190 degrees for about an hour. Ready cake after cooling cut into 3 parts. Every part of the impregnate liquor.

Note. It is important not to overdo it, to cakes do not become blurred. To make the cake taste refined enough lightly sprinkle the surface of the cake.

How to prepare custard

Now we start to prepare the cream. Beat egg and gradually add milk to it. In the sifted flour mixed with cocoa, small portions add egg-milk mixture. Preparation for the cream is completely homogeneous and without lumps. If you do not believe in the perfect result can all pass through a sieve. We put the cream on a small fire and cook until thick, stirring all the time.

When the cream has cooled, we introduce it in small portions of butter mixed with sugar.

How to prepare chocolate glaze

Chocolate warm up in the microwave or in a water bath, add the butter and cream and stir thoroughly until smooth shiny mass.

Note. The glaze is ready at the end of the process when it is already beginning to assemble the cake.

Putting the cake

Impregnated cakes spread on a flat dish, lubricating each cream. Last cake grease with a thin layer of jam and icing cover top and sides of cake. We put our building for several hours in the refrigerator to cake soaked.

 Prague cake recipe

Prague cake

Ingredients for the dough:

  • 2 cups flour
  • cup sugar
  • 2 eggs
  • 200 grams of sour cream
  • 100 grams of condensed milk
  • 4 tablespoons cocoa powder
  • teaspoon baking powder

Ingredients for the cream:

  • 100 grams of condensed milk
  • 200 grams of butter
  • 1 raw egg yolk
  • 1-2 tablespoons of cocoa powder
  • vanilla or vanilla sugar (to taste)
  • 1-2 tablespoons water

Ingredients for the glaze:

  • 200 grams of chocolate
  • 50 grams of butter

For promazyvaniya top cake will also need 3-4 tablespoons of jam or marmalade (your choice), it is desirable that they blend harmoniously.

How to prepare cake:

The recipe for the dough

Flour mixed with cocoa and sift through a sieve. Mix the egg yolks with half cup of sugar and beat so that the sugar is completely dissolved and the mass became homogeneous.

Chilled whites beat with a pinch of salt, then add condensed milk, remaining sugar and sour cream. Whisk together for about 3 minutes. Gently combine protein and the yolk mass, stirring gently from bottom to top. Then introduce small portions flour mixed with cocoa. The resulting dough is poured into a suitable mold and bake in the oven, preheated to 200 degrees for about an hour. After 15-20 minutes, you can turn down the temperature a bit. Ready cake removed from the mold and leave for several hours. Thereafter, it can be cut into three parts.

Recipe cream

Beat yolk with water, then add the condensed milk and cook in a water bath until the mixture thickens. Cool.

Beat soft butter with sugar, add vanilla or vanilla essence and cocoa and continue whisking. Connect with custard, introducing oil mixture in small portions and continue whisking.

Glaze Recipe

Melt chocolate in a water bath or in a microwave oven, accurately connect with the oil.

Putting the cake

Each cake lubricates cream and put one on the other. Last cake lubricates jam and cover with warm glaze. Allowed to soak in the refrigerator for several hours.

Note. If desired, lightly soak cakes liqueur or rum. If you are not sure you will be able to qualitatively baked cake cut into three parts, it is possible to bake three separate cake.

Recipes offered to your attention, are very similar, but there are differences - both part of the preparation of the dough, and in respect of cream. Of course, you can use their creative achievements.

Prepare delicious cakes and raduyte their loved ones. Bon Appetit!

 Delicious dessert: cake Prague

We recommend that read: classic cake recipe Prague