Cake made of ready-made biscuit cakes: recipes

The content of the article

• How to make a cake from ready-made cakes
• Recipe for cake made from biscuit cakes
• With condensed milk
• Ready-made cake cake with sour cream
• With fruits
• Chocolate
• Viennese Cake Cake
• With cottage cheese and berries
• With custard
• Prague
• Walnut cake
• With marshmallows
• Useful Tips

A tall, effectively decorated and very tasty cake is a symbol of a long-awaited holiday and a cozy tea party with your family. It can be difficult to make such a dessert at home because of the cakes that can burn in the oven, turn out to be too flat or too dry. Ready cakes from magnificent sponge cake will help the hostess in a situation when it is necessary to cook a beautiful cake in literally 15-20 minutes. The indisputable advantage of such desserts is the ability to safely experiment with the methods of decorating the dish and cream, in which you can add your favorite ingredients.

How to make a cake from ready-made cakes

The process of making a cake from purchased biscuit cakes does not require special culinary skills and takes a minimum of free time. The basis of the future dessert is impregnated with syrup, juice, alcohol or any other impregnation (when working with fresh, soft pastries, this step can be skipped). Cream or jelly soufflé is prepared separately. Cakes are smeared with the prepared mixture, decorated with ganache, fondant or chocolate icing. The finished dessert must be cleaned in the refrigerator for several hours or all night so that it is saturated and is as tender and juicy as homemade.

Recipe for cake made from biscuit cakes

The taste, aroma, appearance and texture of a dessert made from purchased biscuits depend on the cream, the impregnation and the way the dish is decorated. The filling for the cake made of prepared cakes can be any, for example, fruit, jelly, fruit and berry, chocolate, marshmallows, cottage cheese, walnut or citrus. A thick cream made on the basis of fat sour cream, Italian meringue (whipped proteins with sugar syrup), cream or condensed milk is considered a win-win classic. It all depends on the selected recipe, available products, mood and culinary imagination of the hostess.

With condensed milk

• Time: 15 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 307 kcal per 100 g.
• Purpose: dessert.
• Cuisine: International.
• Difficulty: medium.

A juicy cake made of prepared biscuit cakes and cream based on boiled and classic condensed milk with sugar is a popular dessert, the taste of which is familiar to many from childhood. It is important to give preference to high-quality butter, otherwise the filling will get an unpleasant oily aftertaste, it will be too greasy or just stratify. The ideal option is a product with a high content of milk fat (at least 82.5%). Such a cream turns out to be dense, thick and uniform, it keeps its shape perfectly even without the addition of starch, wheat flour and other thickeners.

Ingredients:

• ready-made biscuit cakes – 4 pcs.;
• condensed milk – 350 g;
• boiled condensed milk – 350 g;
• bananas – 4 pcs.;
• butter – 200 g;
• chocolate – 100 g.

Cooking method:

1. Peel 3 bananas. Cut into circles.
2. Beat soft butter with two types of condensed milk.
3. Spread the biscuits with the resulting mixture, not forgetting the banana layer.
4. Break a bar of dark chocolate with your hands. Melt in a water bath.
5. Peel the remaining banana. Cut into thick slices, holding the knife at a slight angle.
6. Decorate the biscuit cake by dipping each slice of banana in liquid chocolate and spreading it on a top layer of cream.

Ready-made cake cake with sour cream

• Time: 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 169 kcal per 100 g.
• Purpose: dessert.
• Cuisine: International.
• Difficulty: medium.

Homemade cake will be not only tasty, but also high if you cut the finished biscuit cakes in half and thoroughly soak each piece with sour cream. If the filling turns out to be too liquid, it can be thickened with the help of potato starch, freshly squeezed lemon juice or powdered sugar. The dessert will become even more aromatic if you mix the cream with grated citrus zest, vanilla or a little cinnamon. If desired, other ingredients can be added instead of fresh berries, for example, pieces of marshmallows, raisins, thick marmalade, candied fruits or fruit from jam.

Ingredients:

• ready-made biscuit cakes – 3 pcs.;
• sour cream – 1.3 kg;
• strawberries – 1.5 kg;
• sugar – 1.5 tbsp.

Cooking method:

1. Rinse fresh strawberries, peel.
2. Cut the fruit into not too thin slices. Leave some whole berries for decoration.
3. Beat sour cream of any fat content with sugar until a thick foam appears.
4. Spread the biscuits with the resulting mixture, supplementing each layer with chopped strawberries.
5. Garnish with whole berries.

With fruits

• Time: 15 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 115 kcal per 100 g.
• Purpose: dessert.
• Cuisine: International.
• Difficulty: medium.

A summer cake made from purchased fruit cakes is a beautiful, uncomplicated and refreshing dish that will be the best complement to an evening tea party with your family. You can add any fresh or canned fruits to the filling, for example, apricots, bananas, kiwi, lychee, apples, oranges, nectarine, pears, quince, peaches or tangerines. The biscuit dessert will turn out to be not only delicious, but also useful if you make a cream based on natural homemade yogurt prepared in a yogurt maker or slow cooker. Sweeteners may not be added to the store’s fermented milk product.

Ingredients:

• ready-made biscuit cakes – 4 pcs.;
• fruit – 1 kg;
• yogurt – 450 g;
• icing sugar – 3 tsp.

Cooking method:

1. Rinse fruit, peel. Cut into thin slices.
2. Part of the small fruit can be cut into large pieces and used for decoration.
3. Beat yogurt with icing sugar.
4. Spread the biscuits with the resulting mixture, spreading a portion of chopped fruit on each layer of yogurt.

Chocolate

• Time: 35 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 364 kcal per 100 g.
• Purpose: dessert.
• Cuisine: International.
• Difficulty: medium.

The original cake made of sponge cakes will be a luxurious addition to the festive menu and fill the house with a stunning aroma of chocolate. Such a dessert can be decorated not only with cocoa powder, but also with round chocolate candies, cocktail candied cherries, almond petals, pieces of golden caramel and peanuts, which need to be slightly shredded with a rolling pin. An alternative is to coat the cake with mirror glaze, fondant or coffee-colored mastic. Dry sponge cake soaked in strong coffee, cocoa, chocolate liquor or any dessert alcohol.

Ingredients:

• ready-made biscuit cakes – 4 pcs.;
• chocolate – 450 g;
• cocoa – 3 tbsp. l .;
• milk – 2 tbsp .;
• butter – 300 g;
• sugar – 300 g.

Cooking method:

1. Melt the chocolate in a water bath.
2. Dissolve sugar in hot milk without boiling the mixture.
3. Add melted chocolate and butter to milk. Remove from fire.
4. When the mixture cools and thickens, grease the biscuits.
5. Sprinkle with cocoa powder.

Viennese Cake Cake

• Time: 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 337 kcal per 100 g.
• Purpose: dessert.
• Cuisine: International.
• Difficulty: medium.

Thanks to the airy creamy cream, aromatic impregnation and a generous layer of cocoa powder, the cake made from ready-made Viennese biscuits resembles tiramisu in taste. For greater resemblance to the famous Italian dessert, you can add a little amaretto liquor, dessert marsala wine and strong espresso to the impregnation. Such a cake will turn out to be especially tender and juicy if you collect it in a detachable form for baking and put it in the refrigerator for the whole night. In this case, the filling based on fat cream, icing sugar and Italian cheese Mascarpone hardens faster, does not leak and retains its shape.

Ingredients:

• ready-made biscuit cakes – 5 pcs.;
• mascarpone – 600 g;
• cream – 500 g;
• cognac – 50 ml;
• icing sugar – 300 g;
• cocoa – 3 tbsp. l.

Cooking method:

1. Whip cream.
2. When the mass is thickened, pour in powdered sugar. Beat to steady peaks.
3. Introduce mascarpone, beat until smooth.
4. Soak the finished cake cakes with brandy, spread with cream.
5. Sprinkle with cocoa powder.

With cottage cheese and berries

• Time: 7 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 213 kcal per 100 g.
• Purpose: dessert.
• Cuisine: International.
• Difficulty: medium.

A light filling for a cake made of biscuit cakes is a porous, moderately sweet curd and berry souffle with a pleasant sourness of fresh fruits. Any berries can be used, for example, strawberries, blueberries, currants, cherries, raspberries, gooseberries, cranberries, sea buckthorn, cloudberries. It is desirable to leave some of the fruits to decorate the finished dessert – they are laid out on a layer of ganache or curd cream, sprinkled with sifted icing sugar. An alternative is to cover the berries with a transparent neutral glaze, which gives an amazing shine and allows you to glue the edible decor on the base.

Ingredients:

• ready-made biscuit cakes – 2 pcs.;
• berries – 350 g;
• cottage cheese – 350 g;
• gelatin – 20 g;
• sour cream – 200 g;
• chocolate – 100 g;
• sugar – 1 tbsp.

Cooking method:

1. Soak gelatin in boiled water, according to the recipe.
2. Leave for 40 minutes to swell..
3. Kill cottage cheese in a blender. It is advisable to give preference to a diet, skim milk product.
4. Add sugar and sour cream to the curd, beat with a mixer.
5. Introduce gelatin in small portions, mix.
6. Rinse berries, remove seeds and stems. Frozen fruits must first be thawed.
7. Gently mix the prepared berries into the curd-cream mixture.
8. Place the biscuit in a high, detachable baking dish covered with cling film.
9. Spread cream on top.
10. Cover with a second biscuit. Press lightly so that voids do not form between the dough and cream.
11. Put in the refrigerator for 6 hours.
12. Pour the finished biscuit cake with melted chocolate.

With custard

• Time: 35 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 196 kcal per 100 g.
• Purpose: dessert.
• Cuisine: International.
• Difficulty: medium.

A classic cake with sponge cakes and custard is a delicate, juicy, thawing dessert in the mouth, which is prepared from simple and affordable ingredients. If desired, add pear slices, grapes, fresh or canned pineapples, slices of orange, grapefruit or mandarin to the filling. Citrus fruits should be pre-milled, cleansed of films and peels. Dessert decorate after the cream has completely cooled and hardened. It will be delicious, as in the photo, if you sprinkle it with airy coconut flakes, grated chocolate or colorful pastry topping.

Ingredients:

• ready-made biscuit cakes – 4 pcs.;
• eggs – 3 pcs.;
• milk – 2 tbsp .;
• sugar – 1 tbsp .;
• flour – 2 tbsp. l .;
• vanilla to taste.

Cooking method:

1. Grind raw chicken eggs with sugar and vanilla in a large bowl.
2. When the consistency of the mass becomes homogeneous, add flour. Shuffle so that there are no lumps.
3. Pour milk into a thick-walled pan. Boil, reduce fire.
4. Add half the hot milk to the egg mixture, mix.
5. Pour the contents of the bowl into a pan with milk.
6. Cook, stirring with a wooden spatula. The cream should thicken.
7. Spread the biscuits with the finished custard.

Prague

• Time: 25 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 387 kcal per 100 g.
• Purpose: dessert.
• Cuisine: International.
• Difficulty: medium.

The famous chocolate cake with delicate chocolate-butter cream and glossy glaze is easy to make at home in literally 25 minutes. Instead of grated chocolate, you can add a couple of tablespoons of high-quality alkalized cocoa powder to the cream, which has a rich, slightly reddish color. It is advisable to apply melted chocolate in 2 stages so that there are no lumps, cracks or glazed crumbs on the surface of the finished product. If necessary, replace the icing with a delicious fondant or ganache – a thick emulsion made from heavy cream and chocolate.

Ingredients:

• ready-made biscuit cakes – 4 pcs.;
• chocolate – 250 g;
• eggs – 3 pcs.;
• condensed milk – 250 g;
• butter – 200 g;
• water – 4 tbsp. l.

Cooking method:

1. Separate yolks from proteins.
2. Combine raw egg yolks with condensed water. Whip.
3. Pour the mixture into a saucepan, put on fire. Cook for 10 minutes.
4. When the cream becomes thick, like a custard, pour 50 g of grated chocolate.
5. Stir, remove from heat.
6. Beat soft butter with a mixer.
7. Mix whipped butter with warm chocolate mass.
8. Grind the finished biscuits with chocolate butter cream.
9. Melt 200 g of chocolate in a water bath.
10. Pour the finished biscuit cake with the resulting icing.

Walnut cake

• Time: 20 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 337 kcal per 100 g.
• Purpose: dessert.
• Cuisine: International.
• Difficulty: medium.

It is advisable to cook an appetizing cake made of prepared biscuit cakes with a thick nut-sour cream cream at least a day before serving, so that the dessert has time to soak well in the refrigerator. If desired, not only walnuts, but also other nuts are added to the cream – almonds, whole hazelnuts, peanuts or cashews. If the dish is intended for adults, the base should be soaked with alcohol, for example, saturated Italian amaretto liquor. This original alcoholic drink made from almonds and apricot kernels accentuates the natural flavor of nuts and gives it a light marzipan hint..

Ingredients:

• ready-made biscuit cakes – 4 pcs.;
• walnuts – 1 tbsp .;
• sugar – 0.5 tbsp .;
• sour cream – 450 g;
• Kiwi – 100 g.

Cooking method:

1. Peeled walnuts very finely chopped or chopped in a blender. If desired, crushed kernels can be fried in a dry pan..
2. Beat fat sour cream with sugar. It is important that granulated sugar is completely dissolved.
3. Mix sweet sour cream with nuts.
4. Brush the biscuits with the resulting mixture.
5. Kiwi peel, cut into circles.
6. Decorate the finished sponge cake with fruit slices.

With marshmallows

• Time: 15 minutes.
• Servings Per Container: 6 Persons.
• Calorie content: 291 kcal per 100 g.
• Purpose: dessert.
• Cuisine: International.
• Difficulty: medium.

To prepare a beautiful marshmallow cake, use classic snow-white or multi-colored marshmallows without chocolate icing and filling. High-quality marshmallows are evenly covered with a layer of powdered sugar, and have clear relief grooves. On the surface of the air treat, there should be no thawed patches, cracks, or drops of moisture.. If desired, not only banana is added to the cream, but also other sweet ingredients, for example, kiwi, blueberries, mangoes or strawberries. The space between the marshmallow “domes” can be filled with fresh mint leaves, berries or chopped walnuts.

Ingredients:

• ready-made biscuit cakes – 3 pcs.;
• marshmallows – 200 g;
• sour cream – 350 g;
• condensed milk – 2 tbsp. l .;
• banana – 1 pc.

Cooking method:

1. Beat condensed milk with sour cream.
2. Cut peeled banana into very thin, almost transparent slices.
3. Cut off the tops with marshmallows. Chop the remaining bottoms.
4. Gently mix sour cream with marshmallows and banana slices.
5. Collect the cake, spreading each layer with the prepared mixture.
6. Garnish with curly tops of marshmallows.

Useful Tips

Some housewives stubbornly refuse the idea of ​​making a cake from purchased biscuit cakes, believing that such a dish will be too boring, unappetizing, tasteless or very dry. This is a common misconception – desserts with ready-made biscuits turn out to be as juicy, tender and fragrant as with homemade ones. You just need to choose high-quality pastries, make a good cream and suitable impregnation. A few secrets and useful recommendations from experienced pastry chefs will help turn a cake from store cakes into a real culinary masterpiece and a favorite dessert of the whole family:

• When choosing biscuits in a store, it is important to pay attention to their shade. A pale baking color may indicate that the manufacturer saved on sugar, which makes the products taste fresh.
• The taste and texture of dry store biscuits will be improved by impregnation, for example, compote, sweet coffee, berry or sugar syrup, freshly squeezed orange juice, liquor or dessert wine.
• The impregnation is applied to the base with a brush, spray or a teaspoon so that the biscuit is well soaked, but not watery.
• If the biscuit has become too wet due to impregnation, it must be wrapped in a clean cloth that absorbs excess moisture.