Recipes for cream cakes

Cream cakes are usually quite full-bodied and filling. For festive occasions you can decorate cream cakes very nicely. Cream cakes often consist of a thin short dough base that guarantees a firm stand. This is usually followed by a sponge cake, which is cut across several times. The cream should have enough time to cool, so that the cream cakes can be cut better.

Anniversary cake
Anniversary cake For the anniversary cake you need a 26 springform pan. First bake a large shortcrust pastry base and a large chocolate sponge cake. ...
Apple Wine Cream Cake
Apple Wine Cream Cake can be very well prepared, since the full aroma unfolds only one to two days after baking. It is best to keep it in the refrigerator, as the apple wine cream cake is served well chilled. ...
Australian cheese cake
Australian cheese cake is prepared unlike German cheese cake not with curd cheese, but with fresh cheese. Well chilled Australian cheese cake is also often served as a dessert cake. ...
Bee Sting Cake
Bee Sting Cake For the butter cream filling of the bee sting cake measure milk. Mix vanilla pudding powder, 40 g sugar and some milk until smooth. ...
bee sting cheese cake
Bee sting cheese cake For the bee sting cheese cake 75 g cold butter with 50 g sugar, 1 point vanilla sugar, water and a pinch of salt quickly knead. Then add the flour. ...
Bee sting small
Bee sting small is baked in a 20er Spring form. This small amount is particularly suitable for a small household, as the freshly baked bee sting tastes crispy. ...
Biscuit roll
Biscuit roll For the sponge cake roll beat eggs with 125 g sugar until frothy. Mix flour and starch, sieve and fold in loosely. ...
Biscuit roll with mandarins
Biscuit roll with mandarins For the sponge cake roll first drain mandarins in a sieve. Preheat baking oven to 200° C. ...
Butter Cream
Butter Cream This butter cream is enough to spread a small butter cream cake. The amount of liquid must not be too large for the butter cream to solidify after cooling. ...

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