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Cakes made from ready-made sponge cakes (recipes with step-by-step photos of which you will find in the article) are the best dessert idea for you if you work day after day and cannot pamper your household with something delicious homemade.

Such desserts will always be welcome on your table. After all, you can change the recipe yourself. In our article you will learn the secrets of preparing cake filling from ready-made cake layers, and also learn how to beautifully decorate the dessert. Recipes with photos will help you with this.

Sponge cake with fruit filling

Doorbell. There are guests at the threshold. Roll it in the refrigerator. Don't panic. We know what to do in such emergency situations. Everything is very simple. Quickly collect the children and send them to the store. You will make a cake from ready-made cake layers. Naturally, you will need the shortcakes themselves. The filling is fruity. Recipe with photo is attached below. Now you can get down to business.

Cakes (packaging).
Mandarin.
Banana.
Kiwi (3 pieces).
Grapes (white, 100 grams).
Sour cream (half a kilo).
Condensed milk (can).

Step-by-step assembly of the cake with photos:

Whipping. Instead of sour cream, you can use soft curd mass. The higher the fat content of the dairy product, the tastier the cake. The tastier the cake, the greater the chances of becoming the owner or possessor of extra pounds.

Preparing the cream

If you decide to use curd mass, do not buy it if it contains raisins. You need the most ordinary soft cottage cheese. Of course, raisins in the cake will not be superfluous. If it's a dried fruit cake.

Beat sour cream and condensed milk. It is not necessary to use exclusively boiled condensed milk. Even if you used boiled condensed milk for the cream, it will most likely turn out light rather than dark.

Grease sponge cakes with cream

Assembly. Spread the cream over the first cake layer. Add as much cream as possible. Don’t skimp on it, because you get a lot of cream, enough for all the cakes.

Slicing. Take a banana. Peel it and cut into thin slices. Peel the kiwi. Do the same with him. Place the fruit on top of the first cake layer, greased with cream.

Fruit layer

Continue assembling the cake from ready-made sponge cakes with condensed milk cream and sour cream. The photo below clearly describes the step-by-step method of preparing dessert according to this recipe.

Grease the second cake with cream as well. Place fruit on top. We suggest using banana slices again. Next, place the last cake layer (or not the last one - it all depends on what kind of packaging you bought). Lubricate it generously with cream.

If there is still cream left, carefully pour it over the edges of the cake. To smooth the surface, use a regular knife.

Soaking the cakes with cream

Place fruit on top. If tangerines are caught with seeds, they need to be removed. To do this, carefully cut the slices. For sponge cake, buy seedless grapes. It’s unlikely that anyone would like to eat dessert and constantly remove something unnecessary from their mouth.

It is advisable that the cake soak for an hour or more. If you can’t wait any longer, serve it immediately after cooking.

Cake made from ready-made shortcakes with strawberry filling

Strawberry sponge cake

Making a sponge cake from ready-made cake layers couldn’t be easier. Even your growing daughter can easily handle this dish. You just need to help her a little - point her in the right direction. And of course, help with the cream. If any ingredients need to be whipped, let Mom or Dad do it. They know better than the little ones how to properly use kitchen appliances.

In this recipe we will introduce you to making a cake from ready-made sponge cakes. We will use strawberries as the filling. Along with it, experienced chefs suggest using blackberries, raspberries and other berries.

Look at the photo of the finished cake. You can easily make the same dessert if you follow our step-by-step recommendations.

What ingredients are needed for the dessert filling:

Cakes (packaging).
Cream (300 milliliters).
Strawberries (2 cups).
Powdered sugar (100 grams).
Water (100 grams).
Pear (1 piece).

Assembling the cake with step-by-step photos:

Preparation of syrup. You will use berry syrup as a coating for your cake. It is very easy to prepare. To do this you need to rinse the berries. After that, fill them with water. Then add sugar. Once they boil, boil them for 5 minutes and remove from the stove.

Layer of fresh strawberries

Chopping berries. Now you need to crush the berries. Be prepared for the wood masher to become stained. After you chop the berries, you will need to rinse them immediately.

Straining through a sieve. To prevent the berry impregnation for the cake from being spoiled by whole pieces of berries, which for some reason were not completely crushed, you need to pass the berry puree through cheesecloth. Whole pieces of berries are not useful for the cake. You can give them to your child. Set the finished syrup aside. Let it cool down.

Whipping. Now you need to beat the powdered sugar and cream. Beat the ingredients until they turn into fluffy foam. It is very important not to overdo it here. The mass should not turn into oil. At the same time, the cream should not turn out liquid.

Impregnation of cakes with cream

Grinding. Carefully watch the video of making a cake from ready-made sponge cakes. Here's how to properly puree a pear. If it is more convenient for you to understand the recipe using step-by-step photos, you can find them at the end of the article. Peel the fruit. Cut into several pieces. After this, place in a blender.

Assembly. All that remains is to assemble the cake and you can serve it (of course, it’s better to let it brew a little, but if your household demands dessert here and now, then why not let them try the cake). Soak the cakes with syrup.

Divide the cream into three parts. You will need one part to decorate the dessert. Add the pear to the remaining two.

Ready strawberry cake

Grease all the cakes with cream. Lay them on top of each other. Grease the last cake layer with “clean” buttercream. You can use whole strawberries for decoration. Pieces of pear are also suitable for decoration.

Cake made from ready-made cake layers with custard filling

Sponge cake with custard

Custard is one of the most common types of cream for desserts. The good thing about it is that it is easy to prepare at home. Of course, if you have never made this cream before, you may have some difficulties. For example, it needs to be constantly stirred. Otherwise, the cream will not thicken as needed for a perfect dessert.

If this is not your first time making custard, it will be very easy for you. After all, you will already know all the intricacies of its preparation.

Custard is suitable for both ready-made sponge cakes and cakes prepared with your own hands. If at some time in the future you want to make a Napoleon cake, this cream recipe will be perfect for you.

What ingredients are needed for the dessert filling:

Cakes (packaging).
Milk (glass).
Sugar (to taste).
Eggs (2 pieces).
Flour (2 tablespoons).
Butter (300 grams).

Cake assembly:

First of all, you need to grind the eggs and sugar. If you are not sure about the freshness of the eggs, you need to break them into a separate bowl. After that, add sugar there. To make the cake taste more unusual, you can use sugar with the addition of cinnamon.

After this, add flour to the cream for the cake made from ready-made sponge cakes with custard (a recipe with step-by-step photos of the dessert preparation process can be found immediately after the description of the last recipe). Mix the ingredients thoroughly again.

Now add warm milk. It is advisable to warm it to room temperature. Immediately after this, mix the cake ingredients with a mixer. If there is no such device, try to gently beat the mixture by hand.

Sponge cake with custard

Now put the mixture on fire. Cook it until thickened. If you don't stir the cream constantly, it will begin to stick to the walls of the pan in which you cook it.

As a rule, cooking takes no more than 10 minutes. After this, the cream can be removed from the stove.

Once the cream has cooled, add butter to it. Mix the mixture thoroughly.

Assembly. Spread the cakes with cream. Carefully stack them on top of each other. If you wish, you can decorate them with something.

Cake made from ready-made cake layers with mascarpone filling

Sponge cake with mascarpone

Mascarpone cake is a real dessert. It is served only in expensive restaurants. But why pay extra money for something you can cook at home. Homemade desserts are 100 times tastier than store-bought ones. Even if you didn’t make the cakes yourself.

What ingredients are needed for the dessert filling:

Cream (200 grams).
Mascarpone (200 grams).
Apples (2 pieces).
Granulated sugar (2 tablespoons).
Cinnamon.
Almonds (100 grams).
Butter (100 grams).
Cakes.

Knowing the necessary ingredients, you can start reading the step-by-step recipe and viewing photos.

Cake assembly:

Slicing. Peel the apple. For now, you only need one apple. Now cut it into thin circles.

Drying. Place the apple on a plate. Put it in the microwave. Turn it on for 5 minutes. Let the apples dry a little. It is important that they do not overcook. When the apples are ready, sprinkle them with cinnamon. After this, leave it for some time.

Roasting. Chop the remaining apple and pour into the pan. Add cinnamon and sugar to taste. Fry the fruit until done. Stir the apple constantly to prevent it from burning.

You also need to roast the almonds. Once browned, place it in a food processor. Let the nuts cool slightly. After this, grind them into crumbs.

Preparing the cream. Now start preparing the cream. To do this you need to whip the cream and sugar. Add mascarpone to them.

Sponge cake with mascarpone cream

Assembly. Place some of the frying apple on the crust. Place a little cream on top and smooth it out.

Do the same with the second cake. Place the last layer of cake on top.

Cover the entire cake with cream. Sprinkle almonds on top and place baked apples. Cinnamon sticks are also suitable for decoration.

Cake made from ready-made shortcakes filled with sour cream and banana

Sponge cake with banana filling

And finally, our last recipe with photos. This will be a cake made from ready-made sponge cake recipe with sour cream. At the beginning of the article, we already talked about how you can prepare cream for a cake using sour cream. However, this recipe is slightly different from the previous one.

Sour cream cakes have a very interesting taste. You can use some fruit as an addition to it. For example, it could be bananas.

Banana is a universal ingredient for almost all desserts. The fruit itself is very sweet. This means that the amount of sugar used for cooking is reduced significantly.

What ingredients are needed for the dessert filling:

Cakes (packaging).
Sour cream (300 grams).
Sugar (185 grams).
Banana (2 pieces).
Kiwi (2 pieces).

Cake assembly:

Whipping. Beat sour cream and sugar. It is best to use a mixer for this. You will have to beat them by hand for a very long time. Plus, you will get tired quickly. You will need help from someone at home.

Grinding. Peel the fruits. After this, grind. They can be cut with a knife or chopped in a mixer.

Beautiful sponge cake with fruits

Assembly. Assembling a cake from ready-made sponge cakes with banana is very simple. First, lay out and level the cream. After this, fruit is laid out. The last layer is decorated with whole fruits, as shown in the step-by-step photos of the recipe.

Chopped nuts are also suitable for decoration. For example, you can use the same almonds as in the previous recipe.

A cake made from ready-made cake layers is an ideal type of baking for beginner cooks. And such a dessert will help experienced housewives in many life situations. All you need for a delicious cake is just add any filling or cream to the prepared cakes, and also decorate the treat at your discretion.

Ready-made cake layers can be found in stores and supermarkets to suit every taste. This includes puff pastry, yeast, biscuit, waffle bases and many other types of dough for home baking. This means that you can prepare any famous dessert this way, and not a single guest will guess that it is based on ready-made cakes. To prepare the cake, no heat treatment is required, which significantly speeds up the process of creating the dessert.

To make a cake from ready-made cake layers, just choose any recipe you like and simply skip the step of preparing the dough, using a purchased version. Suitable fillings include fruits and berries, all kinds of creams, cottage cheese, condensed milk, chocolate, dried fruits, nuts, etc.

Cakes made from ready-made cake layers are decorated with marmalade, chocolate chips, powdered sugar, jelly, coconut flakes, as well as any cream patterns. After adding all the ingredients, the dessert is simply left to soak for a couple of hours, and then it can be served.

Waffle cake with condensed milk made from ready-made cake layers has been a favorite treat for those with a sweet tooth since childhood. Its advantage lies not only in taste, but also in ease of preparation. For the filling, you can use regular condensed milk or boiled milk - it depends entirely on your preferences. If you choose simple condensed milk, be sure to combine it with butter, otherwise the dessert will turn out too sugary, but in the case of boiled milk, this ingredient must be excluded.

Ingredients:

1 package of waffle cakes;
300 g condensed milk;
300 g butter;
3 tbsp. l. milk;
30 g chocolate;
5 tsp. cocoa powder;
5 tbsp. l. Sahara.

Cooking method:

Heat butter to room temperature.
Place a tablespoon of butter in a separate bowl, and mix the rest of the mixture with condensed milk until smooth.
Place the first waffle cake on a flat plate and generously brush it with buttercream, then cover with the second cake.
So form the whole cake, without greasing only the last layer.
Combine milk, cocoa powder and sugar in a saucepan.
Bring the glaze to a boil, simmer for 2-3 minutes, then remove from heat and add the remaining butter.
Pour glaze over the waffle cake from the prepared cake layers and leave in the refrigerator for a couple of hours.
Sprinkle the finished cake with grated milk chocolate.

Interesting from the network

Sponge cakes are very easy to prepare, but sometimes you simply don’t have enough time for dessert. In this case, ready-made baked and sliced dough will help out, to which you just need to add the filling. With tropical fruits and delicate sour cream, the dessert will turn into a very delicate and unusual delicacy. A cake made from ready-made sponge cakes with fruit is ideal for a children's party, and any other tea party will become much more interesting with it. Pineapple syrup is great for impregnation, but you can use other impregnation if desired.

Ingredients:

400 g sponge cakes;
1 banana;
3 kiwi;
½ can of canned pineapple;
6 tbsp. l. Sahara;
400 g sour cream;
100 g chocolate.

Cooking method:

Cut kiwi and banana into thin slices, pineapple into cubes.
Mix sour cream with sugar and beat until completely smooth.
Grind one prepared sponge cake into crumbs, add half the cream to it and mix.
Place a whole sponge cake on a flat dish and soak it with pineapple juice from a jar.
Layer bananas, kiwis and pineapples on top of the crust.
Cover the fruit with a mixture of cream and biscuit crumbs.
Soak the remaining whole cake with pineapple syrup and cover the cake with it.
Spread the top cake with the remaining cream and decorate with grated chocolate.
Keep the prepared cake in the refrigerator for several hours.

Making Napoleon cake at home from start to finish is a feat worthy of admiration. However, not all housewives have enough experience and patience for this. If at the same time you still want to please your loved ones with a sweet delicacy, you can buy ready-made cakes for “Napoleon”, and add your own delicious and aromatic custard. As a result, the table will be decorated with everyone’s favorite cake, and the hostess will still have plenty of time to prepare the rest of the dishes. The package used in the recipe contains approximately 350 g of ready-made puff pastries.

Ingredients:

1 package of puff pastries;
2 eggs;
200 g butter;
2 tbsp. l. flour;
1 glass of milk;
1 tsp. vanilla sugar;
1 ½ cups sugar.

Cooking method:

Thoroughly beat the eggs with sugar and vanilla sugar until the grains dissolve.
Pour milk at room temperature into the resulting mass and add flour.
Mix the cream base well again and put it on low heat.
Cook the cream until thickened, stirring occasionally, for 15-20 minutes, then let it cool.
Heat the butter to room temperature and add it to the Napoleon cream.
Beat all ingredients with a mixer until thick and homogeneous.
Grind one of the puff pastries into crumbs, coat the rest one by one with custard and form a cake.
Grease the top cake and sides of Napoleon as well, sprinkle everything with crumbs.
Leave the “Napoleon” of the prepared cakes at room temperature for 1 hour, then put it in the refrigerator for at least 5 hours.

Now you know how to make a cake from ready-made cake layers according to a recipe with a photo. Bon appetit!

A cake made from ready-made cake layers is one of the wonders of modern cooking. This approach to preparing dessert greatly simplifies the housewife’s life, because most of the time is usually spent on kneading and rolling out the dough. Even a person far from baking can cope with such a simple task of how to make a cake from ready-made cake layers. The following recommendations will further simplify the process:
Be sure to give the cake made from ready-made layers time to soak, regardless of the chosen cream or filling. It is best to leave the dessert in the refrigerator overnight. Then the cakes will become soft and very tasty. Special impregnations and syrups are also used for this. They can be used to brush the cakes before adding the remaining ingredients;

The filling for a cake made from ready-made cake layers depends solely on the dough chosen. So, for a layer or waffle cake it’s enough just to choose a cream, but for a sponge cake it’s better to add fruits, berries, aromatic impregnations, meringue, jelly, etc.;

Crumbs made from the same dough from which the cakes are made are excellent for decorating any cake. Since the package contains extra layers of cakes, one of them can be crushed for topping the dessert. It is recommended to mix the crumbs with cream or crushed nuts for a more piquant taste;

Try to carefully choose ready-made cake layers in the store. Check their expiration date and whether there are any defects on them, because the appearance of the cakes will also determine the type of cake.

The use of semi-finished products can significantly simplify the life of the housewife: save time and effort, and avoid failure due to lack of experience. A cake made from ready-made cake layers looks beautiful and tastes like homemade. At the same time, it is prepared much faster and easier.

Waffle and puff pastries are prepared unleavened, so they can become the basis of not only a sweet dessert, but also an interesting snack cake. By layering the preparation with almost any “mayonnaise” salad and letting it sit for soaking, you can get an express dish: elegant, unusual and tasty. If you have time and desire, it is better to prepare a more complex treat.

Products:

1 package of waffle cakes;
300 g mixed minced meat;
1 onion;
100 g leeks;
70 g hard or semi-hard cheese;
2 tbsp. l. mayonnaise;
1 tsp. spices;
1 tomato;
1 ball of mozzarella cheese.

Preparation:

For the filling, mix raw minced meat, half of the mayonnaise, finely chopped onions of two types, 50 g of grated cheese.
Place the first wafer sheet in a heat-resistant bowl of a suitable size and a layer of filling on it.
Alternate the cakes and minced meat until you run out of ingredients; the dough should be at the top.
Wrap the dish in foil and place in the oven for 30 minutes at 200 degrees.
Remove the cake from the oven, carefully so as not to get burned by the steam, remove the foil.
Mix a spoon of mayonnaise and 20 grated cheese, grease the surface.
Arrange the tomato and mozzarella slices beautifully.
Place in the oven, if there is additional top heat, then turn it on. Bake the cake for 10-15 minutes until golden brown.

If you make a pie with a more moist filling, such as liver, the crusts practically dissolve during baking, becoming incredibly tender. If you want to feel the wafer sheets in the finished cake, use a drier filling, for example, like on a pizza. When baking, always use foil, otherwise the cakes will crunch like chips.

Curd cake with peach filling

An elegant, light and very tasty cake can be made from sponge cakes and cottage cheese. You don't need an oven, there's no baking required for this recipe.

Products:

1 prepared sponge cake;
1 small can of canned peaches;
400 g soft cottage cheese;
150 g sugar;
1 sachet of gelatin;
1 sprig of fresh mint;
1/2 cup cream.

Procedure for assembling the cake:

Pour gelatin with a small amount of water and leave to swell for the time indicated on the package.
Meanwhile, start placing the cake in the springform pan. Place a sponge cake on the bottom.
Soak it with peach syrup.
Cut the fruits into slices and place on the crust. Leave 1-2 peaches for decoration.
Beat cottage cheese with sugar until fluffy.
When the gelatin swells, drain off excess moisture.
Heat the cream to 50-60 degrees, mix with gelatin and add this mass to the cream.
Beat the cottage cheese and cream again.
Place the curd cream on top of the crust and place in the refrigerator to harden for 2-3 hours.
After this time, remove the cake from the mold. Top with peach slices and mint leaves.

You can also use other canned fruits and berries as a filling: pineapples, strawberries. For decoration in this case, you can take figured marmalade, small marshmallows, chocolate or coconut shavings.

If you can buy ready-made shortbread and use it as a base, you will get a popular cheesecake dessert both in appearance and taste. In this case, the cake does not need to be soaked in syrup; the finished product should be crispy.

From ready-made puff pastries

A delicious snack cake can be assembled from ready-made puff pastries. This dish looks beautiful and tastes delicious, making it perfect for a dinner party. In this case, the actual cooking will take no more than 20 minutes, plus the cake should stand in the refrigerator for some time.

Required Products:

200 g soft curd cheese;
3 puff layers;
200 g lightly salted red fish;
a bunch of greenery;
fresh cucumber;
1 tbsp. l. red caviar or imitation protein for decoration.

Collect the cake in a container that can be closed without damaging the snack itself. A springform pan will do.
Grease the crust with cheese, place thin slices of fish on top, lightly sprinkle with herbs.
Place the second cake layer and repeat the steps described.
Grease the third cake with cream, garnish with fresh cucumbers and red caviar.
Cover the cake with a lid or film and refrigerate overnight.

If the cheese is very dry, you can mix it with sour cream or natural yogurt.

The cream should soak the cakes well until they are soft and moist.

Dessert with chocolate flavor

Everyone can prepare a classic chocolate cake at home, quickly and without much expense. Those sold in stores are expensive, and their taste is not always up to par. You can make homemade waffle cake from ready-made cake layers to your liking.

1 package of waffle cakes;
1 handful of nuts;
0.5 cans of boiled condensed milk;
200 ml chocolate-nut butter;
20 g butter;
2 tbsp. l. Sahara;
50 ml milk;
2 tbsp. l. cocoa.

Preparation:

Cut the nuts with a knife or grind in a blender, but not into flour.
Grease the first cake layer with condensed milk and sprinkle with nuts.
Coat the second one with chocolate paste.
Alternating the filling, assemble the cake. The top cake should remain without cream.
Melt the butter in a thick-bottomed saucepan or water bath, add milk, sugar and cocoa. Boil the mixture until a homogeneous, smooth mass is obtained.
Pour the still hot chocolate glaze over the cake and sprinkle nuts on top.

According to this recipe, the wafer sheets in the cake will be crispy. If you want a softer dessert, use liquid condensed milk instead of “varenka”.

How to make a fruit cake

A delicious and very quick cake can be assembled from a simple set of ingredients. This option will help out if friends unexpectedly come to visit and you urgently need to set the table. Or when you just want homemade sweets, but don’t have time to cook. It is quite possible to please yourself and your loved ones with a delicate dessert after spending 10 minutes at work.

Ingredients:

2-3 sponge cakes;
400 g fruit yoghurt;
400 g of fruits and berries;
50 g chocolate;
1 sprig of fresh mint.

For this recipe you can take oranges, bananas, pears, peaches. Canned fruit will also work. It is better to use fresh berries for decoration.

Spread the sponge cake generously with yogurt and place some of the fruit on it.
Place the second cake layer and repeat the process.
Place the last cake layer on top, do not apply cream, as dried yogurt does not look aesthetically pleasing and should not be used for decoration.
Grate the chocolate on a fine grater. To make this easy, cool the tiles thoroughly the day before.
Sprinkle the top layer with chocolate and garnish with fresh berries and mint.
Let the cake sit for 30 minutes and you are ready to serve.

Since yogurt is well absorbed into the sponge cake, no additional soaking is required. It will be even tastier if you take yogurt or curd mousse with a fruit layer. You can alternate the cake layers: chocolate and white, the cake will turn out more elegant.

Quick Napoleon with custard

There are probably no people who don’t like Napoleon cake. Delicate, creamy taste, soft layered texture and airy cream cannot but be liked. However, preparing a classic dessert is not easy. The dough is difficult to prepare and sensitive to nuances. But you can use ready-made cakes, speeding up the process of preparing your favorite dessert significantly.

The following products are needed:

1 package of puff pastries;
180 g butter;
2 eggs;
250 g sugar;
0.2 l milk;
2 tbsp. l. flour.

Cooking method:

Set aside one cake layer; you will need it for decoration.
For the cream, beat the eggs with sugar, 50 ml of milk and flour until smooth and without lumps.
Place the remaining milk on the fire and bring to a boil. Pour in the egg mixture and cook the cream over low heat until thickened.
Add butter to the prepared, still hot cream and beat with a mixer at medium speed.
Assemble the cake: coat the cake layers, stacking them on top of each other.
Break the reserved cake into crumbs and sprinkle it over the top and sides of the cake.
Place the dessert in the refrigerator for 3-4 hours until it soaks in, becomes tender and juicy.

In conditions of time shortage, also use a semi-finished product as a layer. If you are allergic to eggs, then the cream for the cake can be made from semolina. The taste and consistency of the dessert will be very close to the classic version.

From ready-made sponge cakes

A cake from ready-made sponge cakes can be made using classic GOST recipes. The result will be a version very close in taste and texture, since the sponge cake itself is neutral, and the details play the main role in the dessert. For example, the “Gift” cake, if you have a ready-made sponge cake, becomes not so difficult to prepare.

Products:

2 light sponge cakes;
120 g sugar;
1 egg;
80 ml milk;
150 g butter;
syrup for soaking the cake;
1 tbsp. l. cognac;
2 tbsp. l. powdered sugar;
a handful of peanuts.

Preparation:

Mix egg and sugar in a saucepan.
Add milk, put on fire. Boil the mixture for 5 minutes, stirring constantly. The result will be a yellowish syrup, similar to soft caramel.
While the syrup cools to room temperature, cream the butter.
Begin pouring the syrup into the butter in a thin stream, continuing to whisk.
Add cognac to the cream and stir again.
Soak the sponge cakes generously with sugar syrup.
Place most of the cream on the bottom layer and cover with the second layer.
Spread the rest of the cream over the top and sides of the cake.
Chop the nuts and decorate the dessert with them over the entire surface.
Just before serving, decorate the “Gift” cake with powdered sugar.

Even simpler - “Fairy Tale”. According to GOST, butter cream is used, consisting only of butter and powdered sugar. If you have ready-made sponge cakes, even a child can prepare this dessert.

With condensed milk in a hurry

A very quick, tasty cake is made from puff pastries with condensed milk cream. Coconut flakes and almond petals make this dessert even more tender, similar to the popular Raffaello candies.

100 g butter;
a can of condensed milk;
50 g coconut flakes;
20 g almond petals.

Preparation:

Warm the oil to room temperature.
Add condensed milk, shavings and almonds.
Layer the cakes with cream.
Leave for 1 hour to soak at room temperature or 3-4 hours in the refrigerator.

The dessert can be made even faster in a deep dish, instead of cake cream, simply pouring condensed milk over the cakes and placing them on top of each other. Then close the dish with a lid, after 30 minutes everything will be soaked, the cakes will become soft and juicy.

Don't be afraid of industrially produced semi-finished products. Often their composition is the same as homemade food. But time spent not on hassles, but on more interesting and enjoyable activities is priceless.

No similar materials

According to housewives full of experience in baking, a cake made from ready-made sponge cakes is nonsense. Or something that cooking beginners cook. Real, inspired cakes are not something you smear on cakes with a brush! Well... or not only.

What can I say? When such housewives have a crisis of the genre, or are completely short of time, or simply want a tasty, quick, simple and effective cake without bells and whistles - perhaps they will appreciate this beautiful recipe.

Ingredients

package (3 pcs.) of ready-made Viennese sponge cakes

Filling:

200 g pitted prunes
4 tbsp. spoons of cognac
3 tbsp. spoons of Madeira
2 medium sized kiwis

Cream:

200 g butter
1 teaspoon vanilla sugar
380 g (standard can) boiled condensed milk
5 tbsp. spoons of Madeira

Caramel:

100 g butter
½ glass of milk
1 cup of sugar
1 tbsp. spoon vanilla sugar
coconut flakes for sprinkling the cake

Preparation

Prepare the filling the night before. Wash the prunes and dry with a towel. Cut into large pieces or halves, put in a jar and fill with cognac and Madeira. Stir, cover and leave the dried fruits overnight to soften and soak in the alcohol.

The next day, make the cream. Add vanilla sugar to the butter at room temperature and beat with a mixer.

Add boiled condensed milk to the creamy vanilla mixture and beat until creamy.

Pour in the cognac and mix the cream well again.

Make caramel. Place all ingredients in a saucepan and bring to a boil, stirring constantly.

Turn the heat to low and simmer the mixture for 15-20 minutes.

During this time, it will thicken a little and acquire a yellowish-brown tint.

While the caramel is cooking, assemble the cake. First, divide the cream into 5 parts.

Remove the prunes from the jar and halve them.

Remove the skin from the kiwi, cut each fruit into thin semicircles.

Spread a layer of cream over the first layer of cake using a narrow spatula.

Arrange the pieces of kiwi and prunes.

Decorate the next cake in the same way.

Apply cream to the last cake layer only from the bottom and place this side on top of the previous one.

Decorate the sides of the cake with the remaining cream.

Pour hot caramel into the middle of the cake and, so that it does not have time to harden, quickly spread over the surface.

Sprinkle the top and sides of the cake generously with coconut.

Leave at room temperature for 5-6 hours and then place in the refrigerator.

After 3-4 hours, brew a cup of hot tea or aromatic coffee, cut a piece of cake and enjoy life. The cake is ready!

On a note

It is good to soak the cakes with some unusual sour jam, for example, dogwood. To do this, warm it up a little and grease the cakes. On top is a cream on which you can spread live or candied berries and pieces of dried fruit (prunes, cranberries, dried apricots).

Soak the cakes with creamy rum cream, and then generously sprinkle with nut crumbs; on top you can place thinly sliced half-circles of bananas (or spread with banana puree), pineapple pieces, oranges and even strawberries. Of course, the Pavlova cake will not work, but it will be very tasty!

A cake from ready-made sponge cakes can be made with sour cream and chocolate chips mixed with grated almonds. It is delicious and extremely beautiful when dipped in chocolate glaze.

A tall, impressively decorated and very tasty cake is a symbol of a long-awaited holiday and a cozy tea party with your family. Making such a dessert at home can be difficult because of the cake layers, which can burn in the oven, turn out too flat or dry. Ready-made cakes made from fluffy sponge dough will help out the housewife in a situation where she needs to prepare a beautiful cake in just 15-20 minutes. The undeniable advantage of such desserts is the opportunity to safely experiment with ways to decorate the dish and cream to which you can add your favorite ingredients.

How to make a cake from ready-made cake layers

The process of making a cake from purchased sponge cakes does not require any special culinary skills and takes a minimum of free time. The base of the future dessert is soaked in syrup, juice, alcohol or any other impregnation (when working with fresh, soft pastries, this step can be skipped). Separately prepare cream or jelly soufflé. The cakes are coated with the prepared mixture and decorated with ganache, fondant or chocolate glaze. The finished dessert must be put in the refrigerator for several hours or overnight so that it is soaked and is as tender and juicy as homemade.

Cake recipe from ready-made sponge cakes

The taste, aroma, appearance and texture of a dessert made from store-bought biscuits depend on the cream, soaking and method of decorating the dish. The filling for a cake made from ready-made cake layers can be anything, for example, fruit, jelly, fruit and berries, chocolate, marshmallow, curd, nut or citrus. A win-win classic is considered a thick cream made from full-fat sour cream, Italian meringue (whipped egg whites with sugar syrup), cream or condensed milk. It all depends on the chosen recipe, available products, mood and culinary imagination of the hostess.

With condensed milk

Time: 15 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 307 kcal per 100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: medium.

A juicy cake made from ready-made sponge 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 acquire an unpleasant oily aftertaste, be too greasy, or simply separate. The ideal option is a product with a high milk fat content (at least 82.5%). This cream turns out dense, thick and homogeneous; it holds its shape perfectly even without the addition of starch, wheat flour and other thickeners.

Ingredients:

condensed milk – 350 g;
boiled condensed milk – 350 g;
bananas – 4 pcs.;
butter – 200 g;
chocolate – 100 g.

Cooking method:

Peel 3 bananas. Cut into slices.
Beat soft butter with two types of condensed milk.
Coat the biscuits with the resulting mixture, not forgetting the banana layer.
Break the dark chocolate bar with your hands. Melt in a water bath.
Peel the remaining banana. Cut into thick slices, holding the knife at a slight angle.
Decorate the sponge cake by dipping each piece of banana into liquid chocolate and placing it in a heap on the top layer of cream.

Cake made from ready-made shortcakes with sour cream

Time: 20 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 169 kcal per 100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: medium.

A homemade cake will not only be delicious, but also tall if you cut the prepared sponge cakes in half and thoroughly soak each piece with sour cream. If the filling turns out to be too runny, you can thicken it with potato starch, freshly squeezed lemon juice or powdered sugar. The dessert will become even more fragrant if you mix the cream with grated citrus zest, vanilla or a small amount of cinnamon. If desired, instead of fresh berries, you can add other ingredients, for example, marshmallow pieces, raisins, thick confiture, candied fruits or jam fruits.

Ingredients:

sour cream – 1.3 kg;
strawberries – 1.5 kg;
sugar – 1.5 tbsp.

Cooking method:

Wash and peel fresh strawberries.
Cut the fruit into not too thin slices. Leave a few whole berries for decoration.
Beat sour cream of any fat content with sugar until thick foam appears.
Coat the biscuits with the resulting mixture, adding chopped strawberries to each layer.
Garnish with whole berries.

With fruits

Time: 15 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 115 kcal per 100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: medium.

Summer cake made from store-bought shortcakes with fruit is a beautiful, uncomplicated and refreshing dish that will be the best addition to an evening tea party with the family. You can add any fresh or canned fruit to the filling, for example, apricots, bananas, kiwis, lychees, apples, oranges, nectarines, pears, quinces, peaches or tangerines. A sponge dessert will turn out not only appetizing, but also healthy if you make the cream based on natural homemade yogurt, prepared in a yogurt maker or slow cooker. You don't have to add sweeteners to store-bought fermented milk products.

Ingredients:

ready-made sponge cakes – 4 pcs.;
fruits – 1 kg;
yogurt – 450 g;
powdered sugar – 3 tsp.

Cooking method:

Wash and peel the fruits. Cut into thin slices.
Some small fruits can be cut into large pieces and used for decoration.
Beat yogurt with powdered sugar.
Coat the biscuits with the resulting mixture, placing a portion of chopped fruit on each layer of yogurt.

Chocolate

Time: 35 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 364 kcal per 100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: medium.

An original sponge cake will be a luxurious addition to the holiday menu and will fill your home with the stunning aroma of chocolate. This dessert can be decorated not only with cocoa powder, but also with round chocolate candies, candied cocktail cherries, almond petals, pieces of golden caramel and peanuts, which need to be lightly crushed with a rolling pin. An alternative is to cover the cake with mirror glaze, fondant or coffee-colored fondant. The dryish biscuit is soaked in strong coffee, cocoa, chocolate liqueur or any dessert alcohol.

Ingredients:

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

Cooking method:

Melt the chocolate in a water bath.
Dissolve sugar in heated milk, without bringing the mixture to a boil.
Add melted chocolate and butter to milk. Remove from heat.
When the mixture has cooled and thickened, coat the biscuits.
Sprinkle with cocoa powder.

Viennese shortbread cake

Time: 20 minutes.
Number of servings: 6 persons.
Purpose: dessert.
Cuisine: international.
Difficulty: medium.

Thanks to the airy buttercream, aromatic impregnation and a generous layer of cocoa powder, the cake made from ready-made Viennese sponge cakes tastes like tiramisu. To make it more similar to the famous Italian dessert, you can add a little amaretto liqueur, Marsala dessert wine and strong espresso coffee to the impregnation. This cake will turn out especially tender and juicy if you assemble it in a springform baking dish and put it in the refrigerator overnight. In this case, the filling based on heavy cream, powdered sugar and Italian mascarpone cheese will harden faster, will not leak and will retain its shape.

Ingredients:

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

Cooking method:

Whip heavy cream.
When the mixture thickens, add powdered sugar. Beat until stiff peaks form.
Add mascarpone, beat until smooth.
Soak the prepared cake layers in cognac and spread with butter cream.
Sprinkle with cocoa powder.

With cottage cheese and berries

Time: 7 o'clock.
Number of servings: 6 persons.
Calorie content of the dish: 213 kcal per 100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: medium.

The light filling for a cake made from sponge cakes is a porous, moderately sweet curd and berry soufflé with a pleasant sourness of fresh fruits. You can use any berries, for example, strawberries, blueberries, currants, cherries, raspberries, gooseberries, cranberries, sea buckthorn, cloudberries. It is advisable 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 powdered sugar. An alternative is to cover the berries with a clear, neutral glaze, which adds a stunning shine and allows you to stick edible decorations onto the base.

Ingredients:

ready-made sponge 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:

Soak gelatin in boiled water according to the recipe.
Leave for 40 minutes for the mass to swell.
Beat the cottage cheese in a blender. It is advisable to give preference to a dietary, low-fat fermented milk product.
Add sugar and sour cream to the curd mass, beat with a mixer.
Add gelatin in small portions and mix.
Rinse the berries, remove the seeds and stems. Frozen fruits must first be thawed.
Gently stir the prepared berries into the curd-sour cream mixture.
Place the biscuit in a tall springform baking pan lined with cling film.
Spread the cream on top.
Cover with the second sponge cake. Press down lightly so that no voids form between the dough and the cream.
Place in the refrigerator for 6 hours.
Drizzle melted chocolate over the finished sponge cake.

With custard

Time: 35 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 196 kcal per 100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: medium.

A classic cake with sponge cakes and custard is a tender, juicy, melt-in-your-mouth dessert made from simple and affordable ingredients. If desired, pieces of pear, grapes, fresh or canned pineapples, orange, grapefruit or tangerine slices are added to the filling. Citrus fruits should be pre-milled, removing films and peels. The dessert is decorated after the cream has completely cooled and hardened. It will be delicious, as in the photo, if you sprinkle it with fluffy coconut flakes, grated chocolate or colorful confectionery sprinkles.

Ingredients:

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

Cooking method:

Grind raw chicken eggs with sugar and vanilla in a large bowl.
When the consistency of the mass becomes homogeneous, add flour. Stir so that there are no lumps.
Pour the milk into a thick-walled saucepan. Boil, reduce heat.
Add half the hot milk to the egg mixture and stir.
Pour the contents of the bowl into a saucepan with milk.
Cook, stirring with a wooden spatula. The cream should thicken.
Coat the biscuits with the prepared custard.

Prague

Time: 25 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 387 kcal per 100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: medium.

The famous chocolate cake with delicate chocolate buttercream and glossy glaze can be easily made at home in just 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, the glaze is replaced with delicious fondant or ganache - a thick emulsion made from heavy cream and chocolate.

Ingredients:

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

Cooking method:

Separate the yolks from the whites.
Combine raw egg yolks with water and condensed milk. Beat.
Pour the mixture into a saucepan and put on fire. Cook for 10 minutes.
When the cream becomes thick, custard-like, add 50 g of grated chocolate.
Stir, remove from heat.
Beat soft butter with a mixer.
Mix the whipped butter into the warm chocolate mixture.
Spread the finished biscuits with chocolate buttercream.
Melt 200 g of chocolate in a water bath.
Drizzle the finished sponge cake with the resulting glaze.

Walnut cake

Time: 20 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 337 kcal per 100 g.
Purpose: dessert.
Cuisine: international.
Difficulty: medium.

It is advisable to prepare an appetizing cake from ready-made sponge cakes with thick nut-sour cream cream at least a day before serving, so that the dessert has time to soak thoroughly 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 in alcohol, such as rich Italian amaretto liqueur. This original alcoholic drink made from almonds and apricot kernels will highlight the natural aroma of nuts and give it light marzipan notes.

Ingredients:

ready-made sponge cakes – 4 pcs.;
walnuts – 1 tbsp.;
sugar – 0.5 tbsp;
sour cream – 450 g;
kiwi – 100 g.

Cooking method:

Chop the shelled walnuts very finely or grind them in a blender. If desired, crushed kernels can be fried in a dry frying pan.
Beat heavy sour cream with sugar. It is important that the granulated sugar is completely dissolved.
Mix sweet sour cream with nuts.
Coat the biscuits with the resulting mixture.
Peel the kiwi and cut into slices.
Decorate the finished sponge cake with pieces of fruit.

Time: 15 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 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. There should be no melted areas, cracks, or drops of moisture on the surface of the airy treat. If desired, not only banana is added to the cream, but also other sweet ingredients, for example, kiwi, blueberries, mango or strawberries. The space between the marshmallow domes can be filled with fresh mint leaves, berries or chopped walnuts.

Ingredients:

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

Cooking method:

Beat condensed milk with sour cream.
Cut the peeled banana into very thin, almost transparent slices.
Cut the tops off the marshmallows. Chop the remaining bottoms.
Gently mix sour cream with marshmallow and banana pieces.
Assemble the cake, coating each layer with the prepared mixture.
Decorate with curly marshmallow tops.

Some housewives stubbornly refuse the idea of making a cake from store-bought sponge 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 just as juicy, tender and aromatic as with homemade ones. You just need to choose high-quality baked goods, make a good cream and suitable impregnation. A few secrets and useful recommendations from experienced confectioners will help turn a store-bought cake into a real culinary masterpiece and a favorite dessert for the whole family:

When choosing biscuits in a store, it is important to pay attention to their shade. The pale color of baked goods may indicate that the manufacturer skimped on sugar, which is why the products will taste bland.
The taste and texture of dry store-bought biscuits will be improved by impregnation, for example, compote, sweet coffee, berry or sugar syrup, freshly squeezed orange juice, liqueur or dessert wine.
The impregnation is applied to the base using a brush, spray bottle or teaspoon so that the biscuit is well soaked, but not watery.
If the biscuit has become too wet due to impregnation, it should be wrapped in a clean cloth that will absorb excess moisture.