Snow cake is the collective name for some layered desserts decorated in light shades. The principle of preparation, the composition of the cakes and cream, the types of finishing vary greatly from recipe to recipe, but one thing remains the same - the surface of the cake is decorated with creams, fondants, chocolate or white mastic, the edges are breaded with biscuit crumbs, coconut or almond flakes. The dessert is complemented with elements in the form of snowflakes, roses, curls and rosettes.
To assemble cakes, use shortbread, sponge, muffin, and puff cakes. In no-bake recipes, instead of dough, piece cookies or gingerbreads, custard profiteroles, sheet Viennese waffles or crispy rolls are used. The cream is prepared from liquid cottage cheese, artificial and natural cream, and condensed milk. Canned and fresh fruits, nuts, coconut flakes, and dried fruits are suitable as flavoring ingredients and for finishing.
You can learn how to make snow cake from the recipes below.
A delicious dessert without too much complexity. Made from large cookies with a sandy or airy texture. Instead of cream, the original German recipe recommended using store-bought chocolate spread, but it turns out very fatty. It is best to mix it with some dairy product (condensed milk, soft cottage cheese, pre-whipped cream).
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A most delicate treat made from profiteroles (small custard cakes) and light sour cream. The recipe exists in two versions - with filled cakes and empty ones. For a cake, profiteroles are filled only half with cream, condensed milk or cottage cheese, otherwise the dough in the dessert will become almost imperceptible.
List of ingredients:
Choux pastry:
Sour cream:
Finish:
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A complex recipe that will take about 2-3 hours. However, the time spent will be justified, because in the end there will be a luxurious cake with exquisite marzipan and mastic decorations on the table. It will require a lot of powder and sugar. It is better to make decorations not traditionally white, but from a ready-made semi-finished product (powdered sugar tinted with dye).
List of ingredients:
Dough:
Cream:
Finish:
Decoration:
Cooking method:
Meringue is a delicate pastry made from whipped egg whites with a fragile crumbly texture. The cake with it comes out very airy. A layer of protein cakes mixed with sweet and sour curd cream adds a special piquancy to it.
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Dough:
Meringue cakes:
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Cakes with sour cream or yogurt, condensed milk...an endless world of joy and happiness. I have always envied pastry chefs who dedicated their lives to creating cakes every day. After all, a good cake is always a real work of art. Although you can bake an instant cake at home, like our “Snowball”.
In general, we can divide all the cakes that we have ever heard of according to two criteria.
The first one is cakes. Everyone knows that they come in biscuit, shortbread, honey (I recommend making a delicious honey one at the link), curd, etc. The first category includes, for example, Biscuit with tangerines.
The second is the principle of constructing the entire cake. The easiest way, I think, is to bake the required number of cakes and combine them with cream.
More difficult - when you have to cut, for example, a sponge cake into 2-3 parts. This type of construction is more labor-intensive. The dancing is even more complex.
Our cake with sour cream is also assembled in a special way - the finished cake, which we baked and cooled, is disassembled into small pieces and these pieces are dipped in cream (in our case, sour cream with sugar) and placed in the cake. The appearance of such an instant cake is not at all simple, but festive and solemn. You can’t even tell at first glance that the pastry chef spent very little time preparing this simple bargain. .
I don’t remember exactly where I learned this method of building a quick cake, but I really liked it. The Count's Ruins cake is made using the same principle, only it uses two types of cream. For me, the instant cake with sour cream “Snowball” has become a kind of classic and I actively prepare it again and again. Just as classic and very tasty is the Prague cake,
I will share with you an important secret. You can come up with any design for the cake.
Firstly: pieces of cake can be dipped in various creams, fruit purees, honey, etc.
Secondly: When you take the cake out of the oven, you can soak it to give the cake a special flavor. For example, various fruit syrups, liqueurs or other types of alcoholic beverages, coffee or drinking chocolate are suitable.
Besides, Thirdly, you can decorate the cake with anything - pieces of fruit, nuts, ground cinnamon or chocolate chips, just powdered sugar, etc.
Be sure to take my tips and experiment every time.
So, now we will prepare an instant “Snowball” cake with sour cream, soak the cake with lemon syrup, and decorate the top with a little honey and ground cinnamon. I recommend serving Withcocoa.
We will need:
For the test
Condensed milk – 1 can
Flour – 1 cup
Salt – 0.5 tsp.
Soda – 0.5 tsp. (quenched with lemon juice)
Vanilla – ½ bag (2 heaped tsp)
Egg – 1 pc.
Lemon – 1 pc (optional for soaking the cake)
For cream
Sour cream – 200 gr.
Sugar – 1 cup (you can increase or decrease the amount to taste)
Ground cinnamon - optional (for garnish)
Honey – optional (for decoration)
Preparation:
Sincerely, Polya Rai.
“Snowy” cake is the perfect solution for all holidays! A delicious, sweet cake that the whole family will delight in. Serve it cold, it will be even sweeter.
Although this is not the easiest recipe, it is worth the time to prepare it.
Cake "Snow"- this is a delicious combination of crumbly shortcrust pastry with an amazing curd soufflé hiding aromatic strawberry confiture. Such pastries are ideal for a festive (especially New Year's) table, and for a children's party they will be simply irreplaceable.
Snow cake is very easy to make. A delicacy is prepared from simple ingredients. The crust consists of delicate shortbread dough, and the filling is made from cottage cheese whipped with milk and gelatin, as well as strawberry jam. To prepare the dessert, we don’t need a lot of sugar, so the taste of the Snow cake will not be cloying. The main sweetness is aromatic strawberry confiture, which will take us back to the warm and colorful summer.
Thanks to the curd soufflé, the surface of the cake resembles a snow-covered meadow. Decorate it with drops of strawberry jam, and make snowflakes and Christmas trees out of white chocolate. The curd soufflé goes very well with aromatic strawberries and looks like a real airy cream.
Making a New Year's snow cake is not at all difficult. Take your good mood with you and head to the kitchen to prepare a fragrant confectionery masterpiece. Our step-by-step recipe will help you take into account all the secrets and nuances of cooking. Each cooking stage contains a photo, so you can prepare the dessert very quickly. As a result, your New Year's table will be decorated with a beautiful, tasty and truly snowy cake!
Prepare the ingredients you will need to make shortbread. The ingredients for the shortcrust pastry, as well as the cutting board on which you will knead it, must be cold. The oil needs to be cooled. Take the fattest butter, because the quality of the shortbread directly depends on this.
Pour 3 tablespoons of sugar into a deep container, add butter and beat with a mixer for 5 minutes. There is no need to beat any more, otherwise the butter may separate. The texture should be uniform and smooth. In a separate container, beat the eggs until fluffy and thick foam forms.
Add beaten eggs to the resulting mixture of butter and sugar. Add the eggs in a light stream, stirring constantly until the products are completely combined.
Now you need to sift the flour so that it is enriched with oxygen and the dough becomes more airy. Add a pinch of salt to the sifted flour. Salt enhances the effect of sugar, and the dough acquires a more interesting taste. Pour the flour into the previously prepared mixture. Chop the dough into crumbs using a knife so that it is soft, but the main thing is not to overdo it with flour. To ensure that the dough is elastic and easy to roll out, form balls, wrap in film and place in the refrigerator for at least 20 minutes.
To bake shortbread dough, you need to preheat the oven to 200 degrees. While the oven is heating up, let's make the crust. We take the dough out of the refrigerator and roll it out into a layer 2-3 millimeters thick. The dough makes a crust and several small cookies for decoration. Place the rolled out cake in a pan lined with parchment paper. To prevent the crust from rising, pierce it with a fork all over the surface and place beans or peas on top. Place the prepared cake in the oven for 10 minutes. Then remove the “weight” from it and bake for another 20 minutes at 180 degrees until the cake is browned. We take out the cookies a little earlier.
In the meantime, let's prepare the curd soufflé. We take fresh milk so that it does not curdle during the cooking process.
Pour 150 milliliters of milk into a deep metal bowl, pour in the required amount of gelatin and leave for 20 minutes to swell. At this time, use a mixer to mix the cottage cheese and the remaining milk until smooth, so that there are no lumps. Place the bowl with the swollen gelatin over low heat, and stirring constantly, bring to a boil. Gradually add 125 grams of sugar to the gelatin mixture, stir, and wait until the sugar is completely dissolved. Using a mixer, combine the curd mass with the gelatin mixture, mixing thoroughly. Prepare the mold in which you will form the Snow Cake. Carefully pour the resulting curd mass into it and send it to rest in the refrigerator.
Let's prepare the berries for confiture. You can use any berries you like. In this recipe we use frozen strawberries.
Let's start preparing the confiture. Puree the strawberries using a blender, place over medium heat and bring to a boil. Gradually add the remaining sugar to the berry puree, leaving 2 tablespoons. Mix pectin with 2 tablespoons of sugar and also add to strawberry puree. Reduce the heat and cook for another 10 minutes, stirring constantly to prevent it from burning. Remove the jam from the heat and let it cool. The puree should thicken and flow from the spoon in a thick thread.
We take the mold out of the refrigerator and spread the confiture onto the curd soufflé. We continue to form the “Snow” cake and lay out the sand base. Place the cake in the refrigerator for 4-6 hours, or better yet overnight.
Let's prepare the decoration for our cake. To do this, take parchment paper and use tempered white chocolate to draw snowflakes and a Christmas tree. We will “hang” a decoration from a drop of frozen confiture on the Christmas tree.
Now we need to shape the cake so that the snow-white curd soufflé is on top. Place the cake pan in a bowl of hot water, cover the top with a dish that is slightly larger in diameter than our “cake layers”, and turn the cake over onto it.
After we “turned” the cake inside out, it looks like a clearing where the first snow has just fallen.
Let's decorate our snow cake with a Christmas tree, snowflakes and drops of strawberry jam, similar to red viburnum.
So our New Year's dessert with a juicy colorful filling of fragrant strawberries is ready. This dessert will be a good decoration for the holiday table. Happy New Year holidays and more magic in your life!
Bon appetit!
Preheat the oven to 200°C. Grease a 28 cm diameter baking dish with butter. Grind the yolks with sugar into a fluffy light mass. Separately, beat the butter. Mix the yolks with butter and sour cream, add sifted flour with baking powder and knead into a homogeneous dough. Divide the dough into 6 parts and cover with film. Mash one part of the dough into a flat cake 0.5 cm thick. Transfer to the pan and bake until golden brown, 10 minutes. Bake the remaining cakes. Soak the cakes with brandy using a brush.
Pour boiling water over the prunes and leave for 30 minutes, then grind together with the nuts in a blender. Beat sour cream with half the sugar. Cream the butter with the remaining sugar. Mix the whipped sour cream and butter with the mixture of prunes and nuts. Coat 5 cakes with cream with a layer of 1–1.5 cm and stack one on top of the other. Cover with film and refrigerate for 3 hours.
Fry the almonds in a dry frying pan, grind in a blender or coffee grinder into powder. Mix with 150 g of powdered sugar and grind again. Add the essence, add water and blend to a smooth paste in a food processor. Add another 300 g of powdered sugar and honey and knead well. Dust your work surface with powdered sugar and roll out the marzipan into a circle 45 cm in diameter. Remove the cake and cover with marzipan.
Wetting your hands with water, smooth the surface, moving the folds down. Trim off the excess and smooth the seams to create a smooth surface.