Whipped cream cake with fruit is a delicate and tasty dessert. It does not require baking, it is easy to cook at home. The basis of the dessert is whipped cream. Using ready-made cakes for the cake and putting a little imagination, you can create a variety of delicacies with fresh and canned fruit.

Preparation of base cream

The cream can be prepared from natural and artificial cream with various additives. Artificial cream is made on the basis of vegetable fats, they are produced in dry and liquid form. The cream made from them keeps its shape well at room temperature, they can decorate the cake. How to cook:

• To facilitate the whipping process, it is recommended to place the bowl, whisk and ingredients in the freezer for 15 minutes.
• For whipping use a mixer capacity of 350 - 400 watts.
• In a bowl, mix all the ingredients.
• We begin to work at medium speed, as the mass thickens, we increase the speed.
• We use powdered sugar, granulated sugar is not completely dissolved. With the coffee grinder, you can turn the sand into powder.
• Sustained "peaks" on the surface of the mass - a sign of its readiness.

The whole process takes about 10 minutes. If we overdo it and the cream begins to exfoliate, add a few tablespoons of cold cream to it and again gently whisk.

... of heavy cream

Formulation:

• Cream fat content over 33% - 500 ml.
• Sugar powder - 50 g.

You can use artificial liquid cream.

Natural cream with fat content of 10.15 and 20% does not lump into a strong foam, you will have to resort to using additional ingredients, gelatin and thickener.

... made from dry cream

For whipping suitable only artificial dry cream based on vegetable fats with thickeners. Relevant information and instructions for preparing the cream is placed on the packaging of the product.

Preparation of cream base with gelatin

Formulation:

• Sugar powder - 50 g.
• Instant gelatin - 10 g.

Stages:

1. Dissolve gelatin in 50 ml of hot water.
2. Whip the cream.
3. In a thin stream pour gelatin into the mass, without ceasing to beat it.
4. Put the cream for 10 minutes in the fridge.

Preparation of cream base with a thickener

Formulation:

• Low-calorie cream - 500 ml.
• Sugar powder - 50 g.
• Thickener - 2 packs.

Stages:

1. Whip the cream.
2. Add powdered sugar and thickener.
3. Beat up to readiness.

Filler preparation

Base cream can be used as a filler for the cake. Various ingredients that are added to it during the preparation process will help to diversify the taste of whipped cream.

... with cottage cheese

Formulation:

• Cottage cheese - 200 g

Grated curd cheese is gradually added to whipped cream, mix, beat the resulting mass.

... with mascarpone cheese

• Whipped cream (base) - 500 ml.
• Mascarpone - 200 g.

Delicate cream cheese with baked milk flavor is kneaded with a fork in a bowl, add whipped cream, beat with a mixer at low speed.

Cake Recipes

Using whipped cream as a filler in pure form or with additives, you can make delicious desserts and please your loved ones. These pastries do not need to be baked, they are best prepared in advance and placed in the refrigerator overnight. It takes less than 30 minutes to cook; calorie product is lower than that of desserts based on butter cream.

Strawberry Sponge Cake

Formulation:

• Filler (cream) 500-700 g.
• Fresh strawberries - 500 g
• Ready biscuit cakes - 3 pcs.

Stages of cooking:

1. We prepare whipped cream filler, in pure form or with additives.
2. Cut the strawberries into thin slices, put off some for decoration.
3. Lightly grease the first cake with cream, spread some strawberries, cover with a layer of whipped cream.
4. Put the second cake on top and make it the same as the first one.
5. Put the third cake, smear the cake with cream.
6. Decorate the dessert with strawberry pieces.
7. Put the cake for 4 - 6 hours in the fridge, preferably at night, so that it is well soaked.

There is no need to pre-soak the cakes, they will take the necessary moisture from the cream and strawberries.

Cake on a waffle basis with pineapples

For this cake is better suited thick cream with cottage cheese or mascarpone.

Formulation:

• Filler (cream) - 500-700 g.
• Wafer cake layers - 1 pack.
• Canned pineapples - 1 bank.

Stages:

1. Finely chop the pineapple slices.
2. Mix the cream with pineapples in a bowl, leaving some whipped cream for decoration.
3. Coat all cakes with cream.
4. We put the cakes on each other, slightly pressing down.
5. Decorate the upper part of the cake with a cream using a pastry bag.
6. Put the cake in the fridge for a few hours so that the cakes are well soaked.

Cake with cookies and fruit

Formulation:

• Filler (cream) - 500-700 g.
• Sugar cookies - 300-500 g.
• Strong sweet black coffee - 250 ml.
• Bananas - 2 pcs.
• Kiwi - 2 pcs.

Lay out in the form of cookies, fruit and filler.

Stages:

1. Moisten cookies with strong coffee, put the first layer.
2. On the cookies we put the pieces of fruit.
3. Fruit covered with a layer of cream.
4. So lay out a few layers.
5. From above we decorate with the remains of cream and fruit.
6. Put the cake in the fridge for a few hours.

If the cream was prepared using gelatin, you can not use fresh kiwi for the preparation of dessert. This dessert can be cooked with canned peaches. In this case, for the impregnation of cookies, we use liquid from a can of peaches, cut the fruit into small pieces and form layers. A neat cake will turn out if you use rectangular or square cookies to make it, and form layers in a rectangular shape.

With the help of whipped cream, it is easy to cook "lazy" cakes using ready-made semi-finished products. Based on our recipes, create a variety of delicious and delicate desserts.

Almost no holiday is complete without the main decoration of the table - the cake. Now, many are increasingly buying cakes or making them to order, but what if you take a chance and try to make a sponge cake with your own hands? Maybe it will not be so difficult, and the result will exceed all expectations? After all, it’s not for nothing that they say, who does not take risks, he does not drink champagne!

Video recipe - sponge cake with whipped cream:

Having tried to make a similar cake for your holiday, you will definitely not lose, because: firstly, it is incredibly tasty, and secondly, it will take a little bit of time to spend on it. In addition, the variations of this cake are great and everyone can make their own what is pleasing to the soul.

This cake has another huge advantage. It is less fatty and sweet compared to others. In addition, the cake is baked at home, so you can choose the best ingredients, which will make the dessert more delicious.

For the dough

• 6 eggs;
• 6 tablespoons of flour;
• 6 tablespoons of granulated sugar;

For impregnation

• 150 grams of granulated sugar;
• 150 grams of water;
• 1 tablespoon brandy.

To make cream

• 500 grams of cream (fat 33%);
• 1 tablespoon of sugar or fructose;
• A bit of starch to fix the cream.

For the preparation of fruit pouring:

• 300 grams of canned or fresh fruit;
• 1 pack of jelly for cake.

Step-by-step recipe

After all the necessary ingredients have been collected, we begin to prepare a sponge cake with whipped cream.

1. In a deep bowl, break the eggs and start gently at medium speed, beat them with a mixer.
2. When a fluffy foam is formed, you can add sugar and beat again.
3. After that, gently pour the flour and spatula begin to stir it into the dough. Hurry in this process is not worth it, but do not hesitate, otherwise the mixture may settle, then the dough will not be so airy.
4. Pour half of the finished dough into a parchment mold. The form should have small sides, as in the preparation of the dough will begin to rise.
5. Send the form to the oven for 10 or 15 minutes to bake at the highest temperature. After the time is over, turn off the oven, but do not remove the biscuit, but give it time to cool in the form.
6. After about 10 minutes, the cake can be removed from the oven and form. The edges of the biscuit can be immediately cut.
7. We perform the same actions with 2 cake.
8. Getting to the preparation of impregnation for the cake. We take a small saucepan, add water and sugar in it. We put on the stove.
9. Over low heat bring the mixture to a boil.
10. When the syrup has cooled add some brandy to it. It will give an unusual taste and aroma.
11. We saturate both cakes with syrup so that they are soft and sweet. It is desirable that the impregnation of the cake took at least a day, but it is possible.
12. Getting gelling top cake. First of all, you need to cook jelly (for its preparation, see the package).
13. While waiting for the jelly, you can carefully put the fruit on the perimeter of the cake.
14. Once finished with the fruit, transgress to the gelation. First, pour the fruit over the spoon, and after the jelly hardens on them, pour out the rest. Of course, you can pour out all the jelly at once, but then it will fall on the biscuit and it can be great to spoil the appearance of our cake.
15. Getting to the preparation of cream. They need to pour into a bowl and start to beat with a mixer. The consistency of the cream should be dense, but zeal is also not necessary, because we do not want to get butter.
16. When the cream is almost ready, add a little starch (as a fixer) and granulated sugar.
17. Whip cream until done.
18. Now we proceed to the final stage - the assembly of the cake. Take the bottom cake and evenly cover it with whipped cream. There should not be a single empty space.
19. Top lay the cake with jelly and fruit. Gently press it along the edges.
20. Coats the cake with cream around the edges and on top. You can do this as you like. It all depends on the imagination of the hostess. After that, the cake is ready.

Tip: it is better to hold such a cake in the fridge for some time, so that it becomes soaked and become one, and then serve.

Thanks to such simple actions, we prepared a deliciously delicious cake with cream, jelly and fruit. The main thing is that there are no harmful dyes and preservatives in it, so it is incredibly tasty. To prepare such a cake is not a pity for the time spent at the stove, because the result is worth it.

Enjoy your meal!

I was preparing the most ordinary biscuit cakes. Many are afraid to bake biscuit dough, because, suddenly, do not rise. I baked three servings, and there was no problem with one! Before, I always made biscuit dough using margarine and baking powder. But they ordered it for a small child, and so I had to look for a test recipe using more natural ingredients.

It was my third cake using mastic, do not be afraid to cook such cakes, in fact, nothing complicated, just need a little more time to spend to decorate. My get 4 kg. So, we start to cook sponge cake with mastic.

For the preparation we need:

• 4 eggs
• 150 g flour
• 180 g sugar
• a pinch of vanilla or 1 teaspoon of vanilla sugar
• baking parchment paper

I cooked three servings, baked it all separately.

   For cream and filling:

• 800 ml cream (more than 33%)
• sugar (or caster sugar)
• fruits at will (I had bananas and canned peaches)

For mastic cream:

• butter 200 g
• milk chocolate 200 g (you can use black or white, or mix two kinds of chocolate)

For mastic my four kilogram cake is gone:

• 300 g chewing marshmallow (marshmallow)
• 3 tablespoons butter
• 700-800 g of powdered sugar
• food colors suitable colors
• Optional: food markers for writing

Sponge cake with mastic - recipe.

Let's start with the preparation. Separate the whites from the yolks. It is very important that the eggs were cold! Squirrels beat with a mixer at low speed.

   Beat whites, add a little sugar and vanilla, beat until stiff peaks.

   When the whites well beat up in the white fluffy mass, add the yolks one by one.

   Beat with a mixer at high speed.

   Sift flour into a bowl with beaten eggs. Pay attention, we SEE the flour !!! Maybe that's why someone does not rise biscuit dough.

   And gently begin to mix from the bottom up with a spatula or a wooden spoon.

   Knead until no lumps remain.

At the bottom of the baking dish we cut out parchment paper by size and cover it. Oil lubricated form is not necessary!

   Pour the dough into a baking dish. We send in the oven warmed to 180 degrees for 15-20 minutes. If your form is smaller, then the dough will be baked longer, so you will need to increase the amount of time by 5-10 minutes.

   When baking, do not open the oven! Ready biscuit remove from the form. The dough should lag behind the side edges, but if this did not happen, carefully walk the knife around the perimeter. While the sponge cake is hot, remove the parchment paper from it and set aside to cool it. In the same way, we prepare two more portions of dough, it is very important, while beating a new portion of dough, that the whisks and bowl of the mixer should be clean and dry.

   Once ready to cool completely, cut it in half with a sharp knife.

   Open a jar of peaches, pour out the juice, cut the peaches into thin slices.

   Bananas clean and cut into circles.

   Whip cream with sugar until thick.

   Soak cakes with peach syrup and spread with whipped cream.

   We spread bananas on the whole area.

   Top it with a second crust, soak it in syrup, smear with whipped cream and spread the sliced ​​peaches on top.

   So lay out 5 cakes, be sure to soak each with syrup, coat with whipped cream and alternate fruits.

   Soak the last cake in syrup and cover with a thin layer of whipped cream. Sent to the fridge. For our future ladybug, half of the sixth cake is broken into small pieces. In a bowl, mix the biscuit pieces with syrup, add finely chopped bananas and peaches, a couple of tablespoons of whipped cream and mix everything well.

A small bowl is covered with a bag or cling film, tightly put the resulting mass into it, smooth it out, cover it and send it to the fridge. Now proceed to the preparation of the cream under the mastic. Chocolate break into pieces and melt it in a water bath, adding a small piece of butter.

   As melt, set aside to cool. In the meantime, beat the softened butter with a mixer.

   Spread slightly cooled chocolate to whipped butter.

   Beat well.

   We take the cake out of the fridge and cover it with cream. At first we cover with a thin layer of cream, we send to the refrigerator for hardening. As soon as the cream hardens, we coat it with a second layer with a thicker layer and smooth out the bumps. Sent to the fridge.

Now proceed to the manufacture of mastic. I divided the chewing marshmallow portions, the number of colors I needed. In the bowl add the marshmallow and a small piece of butter, send in the microwave for 10-20 seconds.

   Butter will melt, and marshmallows swell and increase in volume. Add food coloring.

   Mix to a uniform color.

   Add icing sugar and knead the elastic dough to stop sticking to your hands. Sent in a bag and in the fridge for cooling. Thus, we prepare all the necessary colors.

   By the way, when rolling mastic, for some reason it becomes more saturated color. First roll out the mastic red. Silicone rolling pin and silicone pad are best for rolling, but if you don’t have one, stock up on powdered sugar, because during rolling you’ll have to pour it all the time.

I measured the height of the cake and its volume, the length that I would have to roll out could not fit on the silicone mat; for the front part I rolled a little more than half the length. Cut the bottom side with a knife, for evenness and evenly apply to the cake.

   Similarly, roll out the mastic for the back of the cake. Rolling on a silicone mat the dough remains sticky enough and in order to bond the mastic to each other, its edges do not need to be coated with water. But if you roll with the help of a conventional rolling pin, then it is better to miss the joints with water. Now roll out the green mastic and cut the top with our baking dish.

   Gently put on top of our cake.

   Cut out leaves of different sizes from green mastic, imitate the veins with a knife. Ideally, there is a special device for this, but I don’t have one, and I was content with my own hands. We also cut out thin stripes and apply along the bottom edge so that the joint between the cake and the tray cannot be seen.

From the same stripes we twist a bow. We take from the refrigerator a frozen preparation of a ladybug, turn it over onto a cake and remove the food film. Roll out the red mastic, cover the blank, cut off the excess, decorate the joint with the cake with green mastic.

   We roll a ball out of brown mastic - it will be our head. And roll sausages for the horns.

   From white mastic cut eyes.

   We fix eyes, nose and mouth on the muzzle.

   From brown mastic we roll balls of different sizes and roll out thin flat cakes with a rolling pin. We place them on the back of a ladybug and on the cake.

Homemade cake is no match with the purchase of desserts.

You know exactly when it is cooked and from what, you make filling, cakes and cream at your discretion.

Recipes for home baking is actually a huge amount and there is plenty to choose from. Especially popular are cakes with whipped cream, characterized by tenderness and lightness.

Cake with whipped cream - the general principles of cooking

Cakes for cake can be made any: puff, sand, biscuit, mixed. There are many options, but porous biscuit-type products are best with whipped cream. Cakes can be baked independently or purchased in the store. There are also many options for "lazy" cream cakes, which are collected from cookies, sweet crackers or gingerbread.

For cream cream is used - natural or vegetable. The first ones are whipped for a long time and may not give abundant foam, but they have a clear composition and are not stuffed with chemistry. Vegetable cream whipped for 2-3 minutes, have a sweet taste, but the composition is not always of high quality. What product to choose for the cream - you decide. But do not forget to regulate the sweetness.

Also in cream cakes often go fruit, chocolate, cocoa, berries, nuts   and other fillers. If the products are used for interlayer, then do not forget to leave part for decoration and vice versa. The filling and the decor must overlap.

Recipe 1: Sponge cake with whipped cream and marmalade

The recipe for making the most delicate cake with whipped cream on the basis of a classic biscuit. For interlayer used pieces of fruit marmalade. Bake better in a high form with a small diameter so that the cake can be cut into 3 pieces.

Ingredients

150 grams of sugar;

120 grams of flour;

Vanillin.

For cream:

300 grams of cream;

140 grams of powdered sugar.

For filling 150-200 grams of any marmalade, but not chewing.

Cooking

1. Separate the yolks and proteins. Beat in different bowls with sugar, then combine. The mass should be thick and airy. Carefully add the flour, vanilla, mix and pour into the form. Bake until tender at 170 degrees for about 35-45 minutes. Cooling down.

2. Cream whip in a strong foam until dense peaks, gradually introduce the icing sugar.

3. Cut the marmalade into random, not very large pieces.

4. Cut the sponge cake into 3 layers. The most convenient way to do this is with a large knife. We coat each layer with cream and lay out the marmalade pieces. We decorate the cake at its discretion.

Recipe 2: Honey Cake with Whipped Cream

Do not confuse this recipe with the popular honey cake made of thin cakes. For this cake with whipped cream, one cake is baked, which is then cut into several layers, like a sponge cake.

Ingredients

300 grams of flour;

200 grams of sugar;

100 grams of butter, but you can take a good margarine;

2 spoons of honey (full);

1 tsp soda;

2 raw eggs.

For cream 2 glasses of cream for beating. They already contain sugar, you do not need to add anything, if only vanillin, but this is optional. To soak 2 spoons of honey and 150 grams of boiled water, just dissolve.

Cooking

1. Beat eggs with sugar into a fluffy mass. It should increase by 2 times and become white.

2. Then add the melted but non-hot margarine. Gently mix.

3. Melt the honey in a saucepan, add soda and keep it on the fire, without ceasing to stir. The mass will begin to darken, so it should be. The more you hold it, the brighter and richer the cake will turn out, but it is important not to burn the honey.

4. Combine the honey mass with the egg, beat.

5. Enter the flour and mix gently.

6. Pour into a mold with a diameter of 20-22 cm, bake about 45 minutes. We set the temperature to no more than 180 degrees, otherwise the cake will burn.

7. Cool and cut into 3 cakes.

8. Whip the cream until dense peaks.

9. Soak cakes with honey syrup, grease with cream.

Recipe 3: Chocolate Pancake Cake with Whipped Cream

The recipe for the original cake with whipped cream of pancakes, but not simple, and chocolate. This option will help out, if there is no oven or a lot of time, and I want to pamper the family with a delicious dessert.

Ingredients

180 grams of flour;

0.5 cup of sugar;

A pinch of citric acid;

Pinch of soda;

2 spoons of cocoa;

350 grams of milk;

A pinch of salt;

For cream:

250 grams of cream;

A glass (approximately 150 grams) of powder.

For decoration you will need one bar of chocolate and several strawberries, but you can do without them or replace them with cherries, cherries, raspberries.

Cooking

1. Beat eggs with sugar and salt, add half of the milk. Separately mix flour with cocoa, soda and citric acid. Enter the flour mixture in the dairy, knead with a spoon and pour in the remaining milk.

2. We bake pancakes in a greased pan, lay out on the table one by one to cool. Lubrication is not necessary.

3. Whip the cream with powder, you can add vanilla or a spoon of brandy.

4. Grease chocolate pancakes with butter cream, fold each other in the form of a cake. Put sliced ​​strawberries on top or any other berries.

5. Crumble chocolate into pieces, throw in a bowl and melt in a water bath. You can just put in the microwave. We pour the cake on top, it is important that the mass is not hot, slightly warm. Otherwise the cream will flow.

Recipe 4: Banana Cake with whipped cream and chocolate.

Lazy cake recipe with cream, which will especially please the hostesses who are not friends with the dough. For cooking it is better to use biscuit cookies.

Ingredients

5 tablespoons of softened butter;

0.5 cups of cookie crumbs;

1/3 cup sugar;

70 grams of chocolate;

6 bananas;

Glass of cream;

50 grams of powder.

Cooking

1. Mix the crumbs from the cookies with softened butter, sugar. The dough should be collected in one ball.

2. We lay out the resulting lump in a baking dish and distribute by hand, forming a layer. Send in the oven, hold for about 15 minutes so that it roasts.

3. Chop chocolate into pieces, you can rub.

4. Take out the cake, and spread chocolate on top of the hot bed to make it melt.

5. Put slices of bananas on top.

6. Whip cream with powder, cover bananas. From above the cake is sprinkled with cocoa or grated chocolate.

Recipe 5: Fruit Cake with Whipped Cream

Delicate dessert of biscuit and fruit. To make this cream cake, you will need canned peaches, bananas and strawberries. Biscuit can be prepared any, or take the purchase.

Ingredients

Ready sponge cake from 4-5 eggs;

600 grams of cream from 33%;

A glass of powder;

Bank of canned peaches;

200 grams of strawberries;

Bag of ready-made jelly;

2 bananas.

Cooking

1. Cut the finished biscuit into 2 or 3 cakes, look at the height and possibilities of the workpiece.

2. Whip cream with powder to resistant peaks, you can add vanillin or fruit essence.

3. Take out the peaches from the syrup, cut half of them into 3 mm slices, and cut some bananas and strawberries. The rest is set aside for decoration.

4. Soak biscuit with canned peach syrup, grease with butter cream and mix fruit.

5. Top the cake and sides lubricated with cream.

6. Prepare a jelly bag, but put half of the norm of the liquid to get a thick mass. Cool, but do not give thicken.

7. Cut the left bananas, peaches and strawberries into beautiful slices. Dip each piece in jelly and spread on the cake.

Recipe 6: Drunk Cherry Whipped Cream Cake

Many people know the popular dessert “Drunk Cherry”, but in the classical version an oil cream is used, which is not in everyone's favor. We offer to prepare an easier and more tender version with butter cream.

Ingredients

120 grams of flour;

100 grams of sugar;

2 spoons of cocoa;

0.5 bag ripper;

For cream:

250 grams of cream;

150 grams of powder;

100 grams of brandy;

300 grams of cherries.

For decoration you will need a cocktail cherry, a bar of chocolate and 40 grams of butter.

Cooking

1. Bake a classic sponge cake with cocoa. To do this, beat the eggs with sugar into a strong foam, pour out a mixture of flour, cocoa, ripper, it is desirable to sift. Pour into molds and bake until done.

2. For the cream you need a drunken cherry, which is prepared per day. Berries poured brandy, covered with sugar and stirred. Then the syrup is drained.

3. For cream, whip cream with powder.

4. The biscuit is cut into 2 parts - the base and the thin cover. The pulp is selected from the bottom, leaving the bottom and edges 1 cm in length. The base with the lid is soaked with alcoholic juice that remains from the cherry.

5. The berries are mixed with butter cream, a piece of biscuit crumbs and filled with a niche in the cake. The lid is returned in place.

6. We melt chocolate with butter, grease the cake from all sides.

7. While the chocolate is not stiff, sprinkle the sides with the crumbs that remain, stick the cocktail cherries on top.

Recipe 7: Cake with whipped cream without baking.

The recipe for a simple cake with whipped cream, the preparation of which will take no more than 20 minutes. As a layer, you need any berries, we will use cherries.

Ingredients

10 gingerbread;

2 spoons of cocoa;

150 grams of soft butter.

For cream:

400 ml of cream;

Half a cup of sugar;

150 ml of strong coffee;

10 grams of gelatin.

For the filling 300 grams of cherries and some sugar.

Cooking

1. Make gingerbread crumbs, stir with cocoa and butter. We put on the bottom of a detachable form, send it to the fridge while the cream is being prepared.

2. Soak gelatin in coffee beforehand, let it swell for 30 minutes. Then we heat up to the complete dissolution of the grains, cool to a warm state.

3. Whip cream with sugar, add coffee and mix well.

4. Spread the seedless cherry on the cake, sprinkle with sugar and top with cream.

5. Remove the cake for at least 3 hours in the fridge so that the cream with gelatin froze, then remove from the mold and decorate with berries and chocolate.

To make the sponge cake rise and be porous, add a little ripper to the dough. For 4 eggs, 5 grams is enough and you do not have to worry about the quality of the cake.

If the cream with cream turned out to be liquid or badly whipped, you can enter into it gelatin melted with syrup or agar-agar. Of course, this technique will not give a lush mass, but the cream will thicken, it will not drain off the cake layers.

A spoon of brandy, added to the cream, will give the cake a pleasant aroma of walnuts.

The juice from the berries will serve as a great impregnation for the cake. Add a little water, sugar and use for its intended purpose.

You do not know what to soak cakes? Just brew sweet tea, make coffee or cocoa, cool and use as directed. But remember that the impregnation must be combined with the basic taste of the dessert.

Elena Cake Next, put the mixture 2/3 of the entire mass, then put the circles of kiwi. Then put the last soaked cake. Put slices of banana, pineapple and kiwi on it. Cover with the remaining mass of the mixture. Cover the whole cake with whipped cream on top, decorate with fruit and decorate ...Required: bananas - 5 pcs., Kiwi - 5 pcs., Whipped cream -, Ready-made sponge cakes - 3 pcs., Chocolate - 100 g, Sour cream 20% - 450 g, Canned pineapples - 850 g, Sugar - 8 tbsp. spoons

Coconut Cake Beat the eggs, combine with coconut chips, condensed and whole milk, baking powder and flour, mix everything thoroughly. Pour the mixture into a greased form and bake in the oven at 170 ° C for 30 minutes ...Required: coconut - grated walnut pulp - 200 g, condensed milk - 1/2 cup, whole milk - 1/2 cup, egg - 2 pcs., Wheat flour - 1/2 cup, baking powder for dough for dough - 1 h. spoon, butter - 1 tbsp. spoon, fresh fruit and whipped cream for ...

  Pavlova meringue cake Prepare a baking tray. Put it out with baking paper, draw a circle on the paper (let's outline a shape with a pencil, with a diameter of 20-26 cm). Beat the whites with a pinch of salt, gradually adding sugar or caster sugar, until resistant peaks. Thoroughly knead each d ...It will take: 3 cooled protein (I have 4), a pinch of salt, 175 gr. sugar (I have 160 sugar with vanilla), 300 ml of cream, fruit and berries (I have strawberries, 1 kiwi, canned peaches)

  Cake for loved ones Biscuit dough Whip the sugar with the egg until white foam, then gently add the flour through a sieve and gently knead the dough until smooth. Heat the oven to 200 gr., Spread the dough into the baking pan, pre-lubricating it, and bake the cr ...Required: For biscuit 1 cake, 3 eggs, 1 cup of sugar, 1 cup of flour, For cream, 2 packs of 500 ml of 38% whipping cream, powdered sugar, For impregnation, pineapple compote syrup, For a layer of fruit, 3 bananas, 4 kiwi, pineapples

  Cranchin-Manchin Cake Choppers crush. Chop the chocolate into small pieces, put in a fireproof or ceramic dish and melt in a water bath. Remove from heat. In hot chocolate pour pieces of biscuits. Stir thoroughly so that they are completely covered with chocolate. Inside is round ...It will take: 2 biscuits "Nordic with fruit", 2 biscuits "Nordic with lingonberries", 150 g of dark chocolate, 500 g of canned sweet pitted cherries, 0.5 cups of sugar, 3 tbsp. l starch, 2 tbsp. l orange juice, 1 tsp. cinnamon, 50 ml cream with 35% fat

  Cake Dessert Tenderness Bake the cake. Beat the yolks with sugar, vanilla sugar, lemon zest until white. Add soda. Protein shake in foam. Add to yolks. Gently introduce the flour. Grease the form. Pour dough, bake on low heat for about 30 minutes. Cool it down. Leave small ...You will need: Sponge cake: 5 large eggs, 1 cup of sugar, 1 cup of sifted flour 2 times, 1 pack of vanilla sugar, small lemon peel, soda - 1/3 tsp. quenched with vinegar, oil for smearing the form, Toppings: 1 apple, 1 kiwi, 1 mandarin, 1 banana, fruit to choose ...

  Fruit Cake Fantasy Cake We begin the process with the preparation of biscuits. Biscuit should be airy, so the whites need to be whipped into a strong foam. The dough must be cooked immediately before baking, otherwise it will settle and the biscuit will be too dense. Squirrels whip to foam, gradually adding ...Required: Biscuit: Egg white - 4pcs., Sugar - 150g, Egg yolk - 6pcs., Vanilla sugar - 1 dessert spoon, Zest of 1 lemon, Flour - 100g, Starch - 25g, Baking powder - 1 tsp, Filling: Cottage cheese - 500g, Lemon - 2pcs., Sugar - 150g, Gelatin - 18g, Apricots canned ...

  Banana Sponge Cake Cream: Rub the cottage cheese through a sieve, add 200 g of cream, powdered sugar and vanilla sugar to taste. Beat with a mixer. Put the sponge cake on the dish. Any jam diluted with water and soak the syrup with the cake. Chocolate slurry: Put into the dipper: 1.5 UF.It will take: 3 ready biscuit cakes dark, cottage cheese 2% fat. (or more) 500 g, Cream 33% fat. 200 g, Caster sugar, Vanilla sugar, Sour cream 20% fat., Sugar, Cocoa powder, Dark chocolate 1.5 tiles, Bananas 1.5 kg, Strawberry 200 g, Kiwi 2 pcs., Any var ...

  Cream Cake Peel and core the apple and pear, dice them. Peel bananas and kiwis and cut into cubes too. Extract nectarines, peaches and plums. Grease a form of dense foil with butter. Sprinkle the sliced ​​Sakha fruit ...Required: apples, pears, bananas, kiwi, nectarines, peaches, plums, cream, chocolate

  Marshmallow Cake Cut the marshmallow into plates (4plates are obtained from 1 zefirinka), while lowering the knife into boiling water so as not to stick to the marshmallow. Cut the fruits in the same way. Pound the nuts but not finely. Cream, whip, and if you want ready, then leave 2 balls. and cranberries can also be ...Required: Marshmallow (white) - 1-1,200kg, Cream 33% -750ml (can be ready), Cranberries in sugar- 200-250g (can be jam), Currants in sugar-200-250g (can be jam), Nuts-1st. , Chocolate - 1pcs, Fresh strawberries -400-500gr, Oranges- 2pcs