1. Start by making honey cake batter. Put honey in a small container and put it in a water bath. While stirring, bring it to a liquid state (but by no means to a boil!). Remove the container from the water bath and leave to cool.
2. Place the butter in a bowl and place in a water bath. Heat the oil, stirring occasionally, until it dissolves, but do not bring to a boil. Remove from heat and leave to cool.
3. Beat the eggs into a separate bowl and beat with a mixer, gradually adding sugar. Beat for another 3-4 minutes until fluffy. Then, without ceasing to beat, pour in a thin stream of liquid honey.
4. Beat for another minute and pour in oil (in a thin stream), without ceasing to beat everything with a mixer. Continue mixing for another minute. Sift 500 grams of flour into the egg mixture through a sieve and mix well.
5. Sift more flour if necessary and stir after each time. The honey cake batter should not stick to your hands too much. Quench the baking soda with vinegar and stir into the dough.
6. Then divide it into 6 equal parts, roll a ball out of each and put everything on a floured table. Preheat the oven to 180C, grease the baking dish with margarine and sprinkle with flour.
7. Roll the dough ball a little on a floured surface into a cake and put in a greased form. Disintegrate the dough all over the bottom of the mold, pierce it in several places with a fork (not often) and send it to the preheated oven.
8. Bake the honey cake crust for about 15 minutes until golden brown. Take out the mold, carefully transfer the cake to a flat dish. Put the next rolled cake into the form, disassemble it along the entire bottom, prick it with a fork and send it to the oven.
9. Bake the biscuit for about 10-15 minutes until tender, transfer to the first cake and leave to cool. In this way, bake 4 more cakes. Peel and chop the nuts into small pieces with a knife, lightly fry them in a dry frying pan.
10. In a small saucepan, melt the butter and add the nuts to it, stir. Add sugar, honey and cocoa powder, mix thoroughly. Gently bring the roasted nuts to a boil and continue to cook over low heat for about 5 minutes, stirring occasionally. Remove the pan from heat and leave to cool for just a minute.
11. Put the first crust on a large flat dish, grease it with an even layer of roasted stuffing (while still hot). Cover with the second cake on top, cover it with roasted nuts. Thus, fold the whole cake, coat it with the remaining roasted nuts.
12. Leave the crouton cake to soak for 5 hours in a cool place. Better to leave it overnight. After the specified time, you can decorate the cake to your taste, cut into portions and serve. Especially delicious with freshly brewed coffee. Bon Appetit!

Divide the prepared biscuit into four parts

Now we need to prepare roasted nuts:
250 grams walnuts (shelled)
200 grams of sugar
1 tablespoon rum or brandy

Spread peeled nuts on baking paper, prepare sugar syrup.
Dissolve sugar in a frying pan, add rum or cognac when dissolved, it can sprinkle carefully !!! Mix everything together, the sugar should be dark brown. When all the sugar dissolves, pour the nuts immediately, stirring quickly with a spoon so that the nuts are in the sugar syrup and allow to freeze completely.

Grind frozen nuts in syrup in a blender or roll with a rolling pin, until fine, but not completely into crumbs, so that there are small pieces, as in the photo

Now let's prepare the cream, for this we need:

400 grams of butter (room temperature)
11/2 boiled condensed milk (for a caramel flavor)

Beat butter at room temperature until fluffy, add boiled condensed milk and beat together until smooth. Add half of the grinded roasted nuts to the cream, leave half for decoration.

Now we need to prepare the impregnation for the cakes:

1/4 cup sugar
1/2 glass of water
1/2 tablespoon of cognac (optional, optional)

To prepare this syrup, you just need to boil everything together for two minutes - the syrup is ready.

Now assembling the cake:

I did it in a ring, but not necessarily.
Soak each cake with the prepared syrup, coat with cream and sprinkle with the left roasted nuts on all sides, putting the cake in the refrigerator to soak.

You decorate the coated cake with brittle or you can like me with protein cream .. php? P = 212667 # p212667.
And this is the cutter of this cake

The form is split, 20 cm in diameter.

Pour the gelatin with about 70 grams of boiled cold water. Let it swell. Then, before you start making the cream, warm it up a little and stir until it is completely dissolved.

For the base, I take biscuit finger cookies, like savoyardi. By the way, we have it on our website. Take any biscuit cookie you find on the shelves of your store.

We put the pan on the fire, spread the hazelnuts and fry, sometimes shaking the pan, until you see that the skin on the nuts has burst. Everything, turn it off, let the nuts cool a little and peel them off. If somewhere the skin does not go away - it's okay, it won't really bother us ... Or rather, it won't bother us at all.

Break the cookies and grind them in a blender or in any other way.

Melt the butter. Grind slightly more than half of the peeled nuts (50 grams), but not into dust, let small (!) Pieces remain.

In a bowl, mix crushed cookies, nuts, butter and one and a half tablespoons of good brandy. Do not neglect the brandy - it gives a certain zest and adds a light aroma. I do not think that a serving of cake with a minuscule amount of alcohol can harm a child. But, if you are categorical, then instead of brandy, add, for example, apple or orange juice, or you can just increase the amount of butter by 5-7 grams a little.

Line the bottom of the dish with baking paper. I always do this, because then it is more convenient to get the cake out of the mold.

Pour the contents of the bowl into a mold, level it and tamp it very tightly with your fingers. Put the mold in the refrigerator, let the base harden.

Pour 100 grams of cream into a saucepan, heat, add a spoonful of instant coffee (I have a small pack of instant coffee 3 in 1), stir and break 200 grams of chocolate there. I do not make any water bath, but simmer everything over low heat, stirring, until the chocolate dissolves. Immediately remove from heat and put to cool.

We take cream at least 30% fat. I have 36%, proven, which I always use. Whisk until stiff peaks, add the dissolved gelatin and stir. Add the chocolate mass to this and stir until smooth.

Protein. I have a large egg, about 70 grams. We only need protein. Beat it until soft peaks, add about half (25 grams) of sugar, beat for about another minute, add the remaining sugar and beat until firm peaks. If you turn the bowl over, the well-beaten egg whites won't budge.

Gently mix our proteins into the creamy chocolate mass. They will give it airiness and lightness, so in no case should you neglect this ingredient.

We take out our form with the base from the refrigerator and pour the cream into it. Smooth the surface and place back in the refrigerator.

Well, there was also a brittle. For it, peel the remaining 49 grams of toasted hazelnuts and chop them lightly. I put them in a bag and grind them with a rolling pin or the blunt side of a hammer.

Grease a plate with about half a teaspoon of vegetable oil.

Pour sugar into a frying pan and add water. We put on the maximum fire and do not move away. As soon as you see that the sugar begins to change color to yellow, add the nuts and stir. This will happen in about 3 minutes, or maybe a little earlier or later.

Pour everything in a thin layer onto a plate.

Let it cool, and then I put everything in a bag (or just cover it) and gently break it with a rolling pin or the blunt side of a hammer.

Let's start with a biscuit. We will cook it like this:

1. Separate the yolks from the proteins. Beat the yolks with 100 g of sugar until white.
2. Beat the whites until peaks, add the rest of the sugar and beat until firm.
3. Mix the whipped whites and yolks together.
4. Mix dry ingredients together and sift into egg mixture.
5. Knead the dough with a spoon until smooth, moving from top to bottom, saturating it with air.
6. Take a baking dish with a diameter of about 20 cm. Grease the inside with oil on all sides and sprinkle with flour. Pour the dough into the mold.
7. Bake the biscuit for 25 minutes in a preheated oven to 200 degrees Celsius.

While the biscuit is baking, let's turn to the cream:

1. Boil milk and sugar syrup. To do this, heat the milk, add sugar to it and, stirring, ensure that all the crystals dissolve. After that, the finished syrup must be poured into a bowl, covered with foil and cooled.
2. Beat butter at room temperature until light.
3. Then add the syrup little by little, without stopping whisking.
4. Then add cognac and beat a little more until smooth. Divide the cream into three parts - one small part for decoration and two roughly equal parts for filling and coating. Mix the part for the filling with the fruit.

Assembling the cake:

1. Cut the biscuit into three cakes.
2. Smear the bottom cake with a thin layer of cream on top to bind the biscuit crumbs. Then spread half of the fruit cream in an even layer. Cover everything with medium crust.
3. Spread a thin layer of cream on the middle crust as well and spread the other half of the cream with fruit evenly. And put the top cake on top.
4. Spread evenly over the top and side of the cake with the cream left for this purpose. While the roasted nuts are being prepared, the cake can be refrigerated.

Now you can move on to preparing the cake decorations.

First, let's prepare the crumb of crumb:

1. Peel the nuts and fry in the oven at 180 degrees for 15 minutes. Grind.
2. Combine sugar with water and, while stirring, bring to a boil over moderate heat.
3. Cook for about seven minutes until caramelised. It is very simple to check - remove the pan from the heat and drip the contents from the spoon onto the ice. The finished caramel will be taken into a crispy mass and will not stick to the teeth.
4. Pour chopped nuts into a saucepan with ready-made caramel, mix quickly and pour everything onto parchment. Let it freeze.
5. Grind the frozen roasted nuts into 3-5 mm crumbs.

Cooking cream and chocolate decorations:

1. Tint a part of the decoration cream to the required yellow color.
2. Melt the chocolate and use the cornet to draw the melted chocolate petals on the parchment. Let it freeze.

Let's go directly to decorating the cake:

1. Liberally sprinkle the cake with crumbly crumbs so that the cream is not visible.
2. Using a culinary bag with colored cream, remove the flower from the top of the cake. Decorate with frozen chocolate petals.

The cake is ready, you can serve it immediately or keep it in the refrigerator before serving.

Happy Holidays!

This article will show you how to make a crouton cake. The recipe for this nutty delicacy is not at all difficult to execute, so even an inexperienced housewife can handle it. You will definitely succeed if you follow our recommendations exactly. Choose a recipe and start preparing this amazing dessert!

On every day

Cake ingredients:

• premium flour - 0.3 kg;
• nuts - a glass;
• sugar - 0.1 kg;
• butter or margarine - 0.2 kg;
• eggs (yolks) - 3 pcs.;
• baking powder - 0.5 teaspoon.

• a can of condensed milk;
• oil - 0.2 kg;
• vanillin - on the tip of a knife;
• cocoa powder or chocolate (optional).

For decoration:

• walnuts;
• cookie crumb.

Prepare a delicious roasted roast, this one is available even to an inexperienced housewife. Mash the yolks with sugar until white, add soft butter to the same mixture, mix everything well. Sift the flour and baking powder into a separate bowl. Break the nuts into quarters or chop (optional). Add them to the yolk-oil mixture. Pour flour with baking powder here in small portions, mix. Knead the dough and divide it into three portions. Roll out the cakes and bake them in a preheated oven until tender.

For the cream, you need to take softened butter, vanillin and a can of condensed milk. Beat everything. You can add cocoa or chocolate melted in a water bath to this mass. Apply the cream to completely cooled cakes and fold them. Sprinkle with walnuts and chopped cookies on top. Our dessert is ready. Now you can serve the croutons cake to the table. Take note of the recipe for this dessert.

Family Celebration Cake

Products:

• wheat flour - 0.3 kg;
• butter - 0.45 kg (dough - 0.2 kg, cream - 0.25 kg);
• sugar - 0.42 kg (in dough - 0.2 kg, in cream - 0.22 kg);
• 6 eggs and 5 yolks;
• 100 grams of starch;
• a teaspoon of baking powder;
• lemon - ½ pc.;
• almonds - 150 grams;
• rum - 50 grams.

Cooking instructions

Step # 1. Take 6 eggs and separate the whites from the yolks. Beat the softened butter separately. Add yolks pounded with sugar, zest and juice of half a lemon, corn or potato starch, sifted flour. Mix gently.

Step # 2. Beat the whites until stable peaks and add to the dough with a silicone spatula or spoon. Grease the bottom of the split cake mold with butter and sprinkle with flour. Pour out the dough and bake in an oven preheated to 170 degrees for at least 40 minutes. Take the finished cake out of the mold and cool.

Step # 3. We begin to prepare the cream. We take 200 grams of sugar and 6 tablespoons of water, mix in an iron bowl and put on fire. Cooking syrup. Remove from the stove and cool.

Step # 4. Pour rum into the cooled syrup and add the yolks, gradually add soft butter. Mix thoroughly.

Step # 5. Let's prepare roasted nuts. Finely chop the almonds. Put it in a frying pan, add 20 grams of sugar and 30 grams of butter, fry.

Step 6. Cut the cooled cake into two parts, coat with cream. Sprinkle with roasted nuts on top.

Step 7. Fill with the remaining cream and decorate the dessert. How to decorate a roasted cake? The photo recipe will help you do this.

Cake "Prague" with roasted nuts

• eggs - 8 pcs.;
• 170 g of flour and sugar;
• 30 grams of butter and cocoa.

• 120 g butter;
• fatty cream and butter - 0.15 kg each;
• sugar and roasted nuts - 120 g each;
• vanillin;
• apricot jam - 50 grams.

• chocolate bar;
• oil - 80 g.

Cooking a sponge cake according to the classic recipe, but with the addition of melted butter. We bake at 180 degrees for at least half an hour. We leave the finished cake in a mold or on a wire rack overnight. Making caramel syrup. Melt sugar in a saucepan, pour in slightly warmed cream and cook until sugar dissolves, cool. Beat butter, add vanillin and syrup in small portions. We continue to prepare the roasted baked cake. We keep the recipe at hand.

Let's prepare roasted nuts. Melt 300 grams of sugar in a frying pan (until brown). Add 130 grams of toasted almonds and stir. Grease the parchment with butter and pour out the sugar-nut mixture. We level and cool. Chop the roasted nuts into crumbs and add some to the cream.

Cut the biscuit into three parts. We coat well with cream. We shape the cake. Sprinkle the sides with roasted nuts. Grease the top of the cake with heated jam. We put the dessert in the refrigerator. After two hours, take it out and cover it with chocolate icing. This recipe for the "Roasted" cake at home is quite simple to implement.

Protein cake

Beat 8 egg whites into a strong foam, add a little lemon juice. Sift 400 grams of powdered sugar and add it here in small portions. Beat until peaks. Gently add 200 grams of roasted and chopped almonds. We divide into several parts. We bake the meringue at 100 degrees so that it dries well.

Pour a glass of condensed milk and 0.5 cups of water into a deep bowl, add 2 eggs, mix with a fork. We put the mixture in a water bath, bring to a boil, without ceasing to stir. Cook until thick, then cool and filter. Beat 260 grams of butter, gradually adding the milk and egg mixture. Grind roasted candies and mix. Divide the resulting mass into two parts, add cocoa to the first, and a little brandy to the second.

We coat the cakes with white cream. Lubricate the top with a mass to which cocoa powder is added. We invite guests, pour tea, cut a crouton cake, tell all our friends the recipe. Bon Appetit!