Whipped cream cake with fruit is a delicate and delicious dessert. It does not require baking and is easy to make at home. The base of the dessert is whipped cream. Using ready-made cakes for a cake and with a little imagination, you can create a variety of treats with fresh and canned fruits.

Preparation of the base cream

Cream can be prepared from natural and artificial cream with various additives. Artificial cream is made from vegetable fats They are available in dry and liquid form. The cream made from them keeps its shape well when 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, we use a mixer with a power of 350 - 400 watts.
• Mix all ingredients in a bowl.
• We start working on average speed, as the mass thickens, increase the speed.
• We use powdered sugar, granulated sugar will not completely dissolve. With the help of a coffee grinder, you can turn sand into powder.
• Stable “peaks” on the surface of the mass are a sign of its readiness.

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

...from heavy cream

Recipe:

• Cream with a fat content of more than 33% - 500 ml.
• Powdered sugar- 50 g.

You can use artificial liquid cream.

Natural cream with a fat content of 10.15 and 20% does not stray into strong foam, will have to seek help additional ingredients, gelatin and thickener.

... from dried cream

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

Preparation of cream base with gelatin

Recipe:

• Powdered sugar - 50 g.
• Instant gelatin - 10 g.

Stages:

1. Dissolve gelatin in 50 ml of hot water.
2. We whip the cream.
3. Pour gelatin into the mass in a thin stream, without ceasing to beat it.
4. Place the cream in the refrigerator for 10 minutes.

Preparation of a cream base with a thickener

Recipe:

• Low-calorie cream - 500 ml.
• Powdered sugar - 50 g.
• Thickener - 2 packs.

Stages:

1. We whip the cream.
2. Add powdered sugar and thickener.
3. Whisk until ready.

Filler preparation

The base cream can be used as a cake filler. To diversify the taste of whipped cream will help various ingredients added to it during cooking.

... with cottage cheese

Recipe:

• Cottage cheese - 200 g.

Gradually add the grated cottage cheese to the whipped cream, mix, beat the resulting mass.

… with mascarpone cheese

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

Gentle cream cheese with the taste of baked milk, knead with a fork in a bowl, add whipped cream, beat with a mixer at low speed.

cake recipes

Using whipped cream as a filling pure form or with additives, you can cook delicious desserts and please loved ones. These confectionery no need to bake, it is better to cook them in advance and place them in the refrigerator overnight. It will take less than 30 minutes to prepare; the calorie content of the product is lower than that of desserts based on butter cream.

Biscuit cake with strawberries

Recipe:

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

Cooking steps:

1. We prepare the filler from whipped cream, in its pure form or with additives.
2. Cut the strawberries into thin pieces, set aside some for decoration.
3. Lightly grease the first cake with cream, spread a little strawberries, cover with a layer of whipped cream.
4. We put the second cake on top and decorate it in the same way as the first.
5. We put the third cake, coat the cake with cream.
6. Decorate the dessert with strawberry slices.
7. We put the cake for 4 - 6 hours in the refrigerator, 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.

Wafer cake with pineapples

Perfect for this cake. thick cream with cottage cheese or mascarpone.

Recipe:

• Filler (cream) - 500-700 g.
• Wafer cakes - 1 pack.
• Canned pineapple- 1 bank.

Stages:

1. Finely chop the pineapple slices.
2. Mix the pineapple cream in a bowl, reserving a little whipped cream for garnish.
3. We coat all the cakes with cream.
4. We stack the cakes on top of each other, pressing lightly.
5. We decorate the top of the cake with cream using a pastry bag.
6. We put the cake in the refrigerator for several hours so that the cakes are well soaked.

Cake with cookies and fruits

Recipe:

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

In the form lay out layers of cookies, fruit and filler.

Stages:

1. Moisten the cookies with strong coffee, lay the first layer.
2. Place the fruit pieces on top of the cookies.
3. Cover fruit with a layer of cream.
4. So we lay out several layers.
5. Top with the rest of the cream and fruit.
6. Place the cake in the refrigerator for several hours.

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

Whipped cream makes it easy to make "lazy" cakes using ready-made semi-finished products. Based on our recipes, create various options delicious and delicate desserts.

Almost no holiday is complete without the main decoration of the table - the cake. Now many more often buy cakes or make them to order, but what if you take a chance and try to make biscuit cake with my own hands? Maybe everything will not be so difficult, but the result will exceed all expectations? After all, it is not for nothing that they say who does not take risks does not drink champagne!

Video recipe - biscuit cake with whipped cream:

Having tried to make such a cake for your holiday, you definitely will not be a loser, because: firstly, it is incredibly tasty, and secondly, you will only have to spend a little time on it. In addition, there are a great many variations of this cake, and everyone can make himself the one that pleases the soul.

This cake has another huge advantage - it is less oily and sweet compared to others. In addition, the cake is baked at home, so you can pick up the most the best ingredients which will make the dessert even tastier.

For dough preparation

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

For impregnation

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

For making cream

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

To prepare the fruit topping:

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

Step by step recipe

After all are collected necessary ingredients Let's start making the biscuit cake with whipped cream.

1. Break the eggs into a deep bowl and begin to beat them gently at medium speed with a mixer.
2. When a lush foam has formed, you can add sugar and beat again.
3. After that, carefully add the flour and with a culinary spatula begin to mix it into the dough. You shouldn’t rush during this process, but you don’t need to hesitate either, otherwise the mixture may settle, then the dough will turn out not so airy.
4. half ready dough pour into a mold lined with parchment. The form should have small sides, as the dough will begin to rise during cooking.
5. We send the form to the oven for 10 or 15 minutes to bake at the very high temperature. After the time has elapsed, turn off the oven, but do not take out 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 trimmed immediately.
7. We perform the same actions with 2 cakes.
8. Let's start preparing the impregnation for the cake. Take a small saucepan, add water and granulated sugar to it. We put it on the stove.
9. Bring the mixture to a boil over low heat.
10. When the syrup has cooled, add a little cognac to it. He will give unusual taste and aroma.
11. We soak both cakes with syrup so that they are soft and sweet. It is desirable that the impregnation of the cakes takes at least a day, but this is possible.
12. Let's start gelling the top cake. First of all, you need to prepare jelly (see the method of its preparation on the package).
13. While we are waiting for the jelly, you can carefully lay out the fruits around the perimeter of the cake.
14. After the fruit is finished, we proceed to gelling. First, pour the fruits with a spoon, and after the jelly hardens on them, pour out the rest. Of course, you can pour all the jelly at once, but then it will fall on the biscuit and it can spoil it great appearance our cake.
15. Let's start making cream. Pour them into a bowl and start beating with a mixer. The consistency of the cream should be dense, but you don’t need to be zealous either, because we don’t want to get butter.
16. When the cream is almost ready, add a little starch (as a fixative) and granulated sugar to them.
17. Whip cream until done.
18. Now let's get to final stage- cake assembly We take bottom cake and evenly cover it with whipped cream. There should not be a single empty space left.
19. On top we lay the cake with jelly and fruit. Gently press it around the edges.
20. Coat the cake with cream around the edges and on top. You can do it any way you like. It all depends on the imagination of the hostess. Then the cake is ready.

Advice: it is better to hold such a cake for some time in the refrigerator so that it is soaked and becomes a single whole, and then serve it to the table.

Thanks to these simple steps, we have prepared amazing a delicious cake with cream, jelly and fruit. The main thing is that it does not harmful dyes and preservatives, which is why it is incredibly tasty. To prepare such a cake, you do not feel sorry for the time spent at the stove, because the result is worth it.

Enjoy your meal!

I cooked the most ordinary biscuit cakes. Many people are afraid to bake biscuit dough, because it suddenly does not rise. I made three servings and not one had a problem! I used to make biscuit dough with margarine and baking powder. But they ordered for a small child, and therefore I had to look for a dough recipe using more natural ingredients.

This was my 3rd fondant cake, don't be afraid to make these cakes, it's really not hard, just takes a little more time to decorate. Mine turned out to be 4 kg. So let's start cooking. biscuit cake with buttercream.

For cooking we need:

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

I cooked three servings, baked everything separately.

For cream and filling:

• cream 800 ml (more than 33%)
• sugar (or powdered sugar)
• fruit optional (I had bananas and canned peaches)

For cream under mastic:

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

For mastic on my four-kilogram cake it took:

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

Sponge cake with mastic - recipe.

Let's start with cooking. Proteins are separated from the yolks. It is very important that the eggs are cold! Beat the whites with a mixer at low speed.

While whisking the whites, add a little sugar and vanilla, beat until stiff peaks.

When the whites are well whipped into a white fluffy mass, add the yolks one at a time.

Beat with a mixer at high speed.

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

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

Knead until there are no lumps left.

Cut out the bottom of the baking dish parchment paper in size and cover. You don't need to oil the mold!

Ready dough pour into a baking dish. We send it to the oven preheated to 180 degrees for 15-20 minutes. If your form is smaller, then the dough will bake longer, which means you will need to increase the amount of time by 5-10 minutes.

Do not open the oven while baking! We take out the finished biscuit from the mold. The dough should lag behind the side walls, but if this does not happen, carefully go around the perimeter with a knife. While the biscuit is hot, remove the parchment paper from it and set it aside to cool. In the same way, we prepare two more servings of dough, it is very important when beating a new portion of dough that the whisks and the mixer bowl are clean and dry.

After it has cooled completely, cut it in half with a sharp knife.

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

Peel bananas and cut into slices.

Whisk cream with sugar until thick.

Soak the cake in peach syrup and spread with whipped cream.

We spread the bananas over the entire area.

Top with a second cake, soak it with syrup, smear with whipped cream and put chopped peaches on top.

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

We soak the last cake with syrup and cover with a thin layer of whipped cream. We send it to the refrigerator. For our future ladybug break half of the sixth cake into small pieces. In a bowl, mix the pieces of biscuit with syrup, add finely chopped bananas and peaches, a couple of tablespoons of whipped cream and mix everything well.

We cover a small bowl with a bag or cling film, tightly spread the resulting mass there, level it, cover and send it to the refrigerator. Now let's start preparing the cream for mastic. We break the chocolate into pieces and melt it in a water bath, adding a small piece of butter.

Once melted, leave to cool. In the meantime, beat the softened butter with a mixer.

Spread the slightly cooled chocolate to the whipped butter.

Whisk well.

We take the cake out of the refrigerator and cover with cream. First, cover with a thin layer of cream, send to the refrigerator to solidify. As soon as the cream hardens, cover with a second thicker layer and smooth out the bumps. We send it to the refrigerator.

Now let's start making mastic. I divided the chewing marshmallow into portions, into the number of flowers I needed. Put the marshmallows and a small piece of butter in a bowl, send it to the microwave for 10-20 seconds.

The butter will melt, and the marshmallows will swell and increase in volume. Add food coloring.

Mix until a uniform color.

Add powdered sugar and stir elastic dough to stop sticking to your hands. We send in a bag and in the refrigerator to cool. Thus, we prepare all the necessary colors.

By the way, when rolling out the mastic, for some reason it acquires a more saturated color. First, roll out the red mastic. A silicone rolling pin and a silicone mat are best for rolling out, but if you don’t have them, stock up on powdered sugar, because you will have to constantly add it during rolling.

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

In the same way, roll out the fondant for the back of the cake. Rolling out on a silicone mat, the dough remains sticky enough and in order to fasten the mastic together, its edges do not need to be smeared with water. But if you roll out with a regular rolling pin, then it is better to smear the joints with water. Now roll out the green fondant and cut out the top using our baking dish.

Gently place on top of our cake.

Cut out leaves from green gum different sizes, with a knife we ​​imitate veins. Ideally, there is a special device for this, but I don’t have one, and I was content with my pens. We also cut out thin stripes and apply along the bottom edge so that the junction between the cake and the tray is not visible.

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

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

Cut out eyes from white mastic.

We fix the eyes, nose and mouth on the muzzle.

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

Homemade cake cannot be compared with store-bought desserts.

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

Recipes home baking in fact great amount and there are plenty to choose from. Especially popular are cakes with whipped cream, which are distinguished by tenderness and airiness.

Whipped Cream Cake - General Cooking Principles

You can make any cake layers: puff, sand, biscuit, mixed. There are many options, but it is best combined with whipped cream porous products biscuit type. Cakes can be baked on their own or purchased at the store. There are also many varieties of "lazy" cream cakes, which are assembled from cookies, sweet crackers or gingerbread.

Cream is used for cream - natural or vegetable. The first ones are whipped for a long time and may not give abundant foam, but they have a transparent composition and are not stuffed with chemistry. vegetable cream whipped for 2-3 minutes, have sweet taste, but the composition is not always of high quality. Which product to choose for the cream is up to you. But don't forget to adjust the sweetness.

also in cream cakes often go fruits, chocolate, cocoa, berries, nuts and other fillers. If the products are used for the layer, then do not forget to leave some for decoration and vice versa. Filling and decor should overlap.

Recipe 1: Sponge cake with whipped cream and marmalade

Recipe the most delicate cake with whipped cream based on a classic biscuit. Pieces are used for the layer fruit marmalade. It is better to bake in a tall form with a small diameter so that the cake can be cut into 3 parts.

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 chewy.

Cooking

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

2. Whip the cream into a strong foam until dense peaks, gradually introduce powdered sugar.

3. Marmalade cut arbitrary, not very large pieces.

4. Cut the biscuit into 3 layers. The easiest way to do this is with a large knife. We coat each layer with cream and lay out pieces of marmalade. Decorate the cake as you wish.

Recipe 2: Honey Whipped Cream Cake

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

Ingredients

300 grams of flour;

200 grams of sugar;

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

2 tablespoons of honey (full);

1 tsp soda;

2 raw eggs.

For cream 2 cups whipping cream. They already contain sugar, nothing needs to be added, if only vanillin, but this is optional. For impregnation 2 tablespoons of honey and 150 grams boiled water, just dissolve.

Cooking

1. Beat the eggs with granulated sugar into a fluffy mass. It should double in size and turn white.

2. Then add the melted but not hot margarine. Mix carefully.

3. Melt the honey in a saucepan, add soda and keep on fire, stirring constantly. The mass will begin to darken, as it should be. The longer you hold it, the brighter and richer the cake will turn out, but it is important not to burn the honey.

4. We connect honey mass with egg, beat.

5. Enter the flour and mix gently.

6. Pour into a mold with a diameter of 20-22 cm, bake for 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 to stiff peaks.

9. We impregnate the cakes honey syrup, lubricate with cream.

Recipe 3: Chocolate Pancake Cake with Whipped Cream

Recipe original cake with whipped cream from pancakes, but not simple, but chocolate ones. This option will help out if there is no oven or a lot of time, but you want to pamper your family delicious dessert.

Ingredients

180 grams of flour;

0.5 cups of sugar;

A pinch of citric acid;

A pinch of soda;

2 tablespoons of cocoa;

350 grams of milk;

A pinch of salt;

For cream:

250 grams of cream;

A glass (about 150 grams) of powder.

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

Cooking

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

2. We bake pancakes in a greased pan, lay them out one by one on the table to cool. Nothing needs to be lubricated.

3. Whip cream with powder, you can add vanilla or a spoonful of cognac.

4. Lubricate chocolate pancakes butter cream, put on top of each other in the form of a cake. Put chopped strawberries or any other berries on top.

5. Chop the chocolate into pieces, throw it into a bowl and melt it in a water bath. You can just put it in the microwave. 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 recipe cake with cream, which will especially appeal to housewives 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;

A glass of cream;

50 grams of powder.

Cooking

1. Mix cookie crumbs with softened butter, sugar. The dough should come together into one ball.

2. We spread the resulting lump into a baking dish and distribute it with our hands, forming a layer. We send it to the oven, hold for about 15 minutes, so that it is fried.

3. Chop the chocolate into pieces, you can grate.

4. We take out the cake, and put chocolate on top of the hot layer so that it melts.

5. Put banana slices on top.

6. Whip cream with powder, cover bananas. The top of the cake is sprinkled with cocoa or grated chocolate.

Recipe 5: Fruit Cake with Whipped Cream

Delicate dessert from biscuit and fruit. To make this cream cake you will need canned peaches, bananas and strawberries. You can cook any biscuit or take a purchased one.

Ingredients

Ready biscuit of 4-5 eggs;

600 grams of cream from 33%;

A glass of powder;

Bank of canned peaches;

200 grams of strawberries;

A bag of finished jelly;

2 bananas.

Cooking

1. We cut the finished biscuit into 2 or 3 cakes, we look at the height and capabilities of the workpiece.

2. Whip cream with powder until stable peaks, you can add vanillin or fruit essence.

3. We take out the peaches from the syrup, cut half of them into 3 mm slices, and also cut some of the bananas and strawberries. Leave the rest for decoration.

4. We soak the biscuit with syrup from canned peaches, grease with butter cream and mix the fruits.

5. Lubricate the top of the cake and the sides with cream.

6. We prepare jelly from a bag, but put half of the norm of liquid so that the mass is thick. Let cool, but don't let it 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

popular dessert"Drunk Cherry" is known to many, but in classic version used oil cream which is not respected by everyone. We offer to prepare a lighter and gentle version with buttercream.

Ingredients

120 grams of flour;

100 grams of sugar;

2 tablespoons of cocoa;

0.5 sachet of ripper;

For cream:

250 grams of cream;

150 grams of powder;

100 grams of cognac;

300 grams of cherries.

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

Cooking

1. We bake classic biscuit with added cocoa. To do this, beat the eggs with sugar into a strong foam, pour the mixture of flour, cocoa, ripper, it is advisable to sift it. Pour into molds and bake until done.

2. For the cream you will need drunk cherry, which is prepared per day. Berries are poured with cognac, covered with sugar and mixed. Then the syrup is drained.

3. For cream, whip cream with powder.

4. The biscuit is cut into 2 parts - the base and a thin cover. The pulp is selected from the bottom, leaving the bottom and edges 1 cm each. The base with the lid is impregnated alcoholic juice, which was left from the cherry.

5. The berries are mixed with butter cream, part of the biscuit crumbs and the niche in the cake is filled. The cover is returned to its place.

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

7. Until the chocolate has hardened, sprinkle the sides with the crumb that remains, stick the cocktail cherries on top.

Recipe 7: No Bake Whipped Cream Cake

Recipe simple cake with whipped cream, the preparation of which will take no more than 20 minutes. Any berries will be needed as a layer, we will use cherries.

Ingredients

10 gingerbread;

2 tablespoons of cocoa;

150 grams soft butter.

For cream:

400 ml cream;

Half a glass of sugar;

150 ml strong coffee;

10 grams of gelatin.

For the filling 300 grams of cherries and a little sugar.

Cooking

1. We make crumbs from gingerbread, stir with cocoa and butter. Laying on the bottom detachable form, send to the refrigerator while the cream is preparing.

2. Soak gelatin in coffee in advance, let it swell for 30 minutes. Then heat until the grains are completely dissolved, cool to a warm state.

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

4. Put pitted cherries on the cake, sprinkle with sugar and put cream on top.

5. We remove the cake for at least 3 hours in the refrigerator so that the cream and gelatin harden, then take it out of the mold and decorate with berries and chocolate.

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

If the cream with cream turned out to be liquid or whipped poorly, gelatin or agar-agar melted with syrup can be added to it. Of course, this technique will not give a lush mass, but the cream will thicken, it will not drain from the cake.

A spoonful of cognac added to butter cream, will give the cake pleasant aroma walnuts.

The juice from the berries will serve as a wonderful impregnation for the cake. Add some water, sugar to it and use as directed.

Don't know how to soak the cakes? Just Brew sweet tea, make coffee or cocoa, cool and use as directed. But remember that the impregnation should be combined with the main taste of the dessert.

Cake Elena Next, lay out the mixture 2/3 of the entire mass, then put the kiwi circles. Then put the last soaked cake. Put slices of banana, pineapple and kiwi on it. Cover with the rest of the mixture. Top the whole cake with whipped cream, decorate with fruit and decorate ...You will need: bananas - 5 pcs., kiwi - 5 pcs., whipped cream -, Ready-made biscuit cakes - 3 pcs., Chocolate - 100 g, Sour cream 20% - 450 g, Canned pineapples - 850 g, Granulated sugar- 8 tbsp. spoons

Cake from coconut Beat eggs, combine with coconut flakes, condensed and whole milk, baking powder and flour, mix everything thoroughly. Pour the mixture into a greased mold and bake in the oven at 170°C for 30 minutes...You will need: coconut - grated nut 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 tsp. spoon, butter - 1 tbsp. spoon, fresh fruit and whipped cream for...

Pavlova meringue cake Prepare a baking tray. Lay it out with baking paper, draw a circle on the paper (circle the shape with a pencil, with a diameter of 20-26 cm). Beat egg whites with a pinch of salt, gradually adding sugar or powdered sugar, until stiff peaks form. Thoroughly mix every...Required: 3 chilled proteins (I have 4), a pinch of salt, 175 gr. sugar (I have 160 sugar powder with vanilla), 300 ml cream, fruits and berries (I have strawberries, 1 kiwi, canned peaches)

Cake for loved ones Biscuit dough Beat the sugar with the egg until white foam, then carefully add the flour through a sieve and knead the dough gently until a homogeneous consistency. We heat the oven to 200 gr., put the dough in a baking dish, pre-lubricated it, and bake the crust ...Required: For sponge cake 1 cake, 3 eggs, 1 glass of sugar, 1 glass of flour, For cream, 2 packs of 500 ml each 38% whipping cream, powdered sugar, For impregnation, syrup from pineapple compote, For the fruit layer, 3 bananas, 4 kiwis, pineapples

Cake Cranchin-Manchin Grind the biscuits. Break the chocolate into small pieces, put in a fireproof or ceramic dishes and melt in a water bath. Remove from fire. AT hot chocolate pour in the biscuit pieces. Mix thoroughly so that they are completely covered with chocolate. Round inside...Required: 2 Nordic fruit biscuits, 2 Nordic lingonberry biscuits, 150 g dark chocolate, 500 g canned cherries pitted, 0.5 cup sugar, 3 tbsp. l. starch, 2 tbsp. l. orange juice, 1 tsp cinnamon, 50 ml cream with 35% fat

Dessert cake Tenderness We bake a biscuit. Beat the yolks with sugar, vanilla sugar, lemon zest until white. Add soda. Whisk the whites into a foam. Add to the yolks. Carefully add flour. Grease the mold with oil. pour the dough, bake on low heat for about 30 minutes. Cool down. Leave small...Required: Biscuit: 5 big eggs, 1 glass of sugar, 1 glass of flour sifted 2 times, 1 pack of vanilla sugar, zest of a small lemon, soda - 1/3 tsp. quenched with vinegar, oil for greasing the mold, Filling: 1 apple, 1 kiwi, 1 tangerine, 1 banana, fruit to choose...

Fruit Fantasy Cake We start the process by making a biscuit. The biscuit should be airy, so the whites need to be whipped into a strong foam. The dough must be prepared immediately before baking, otherwise it will settle and the biscuit will turn out to be too dense. Beat egg whites until stiff, gradually adding...You will need: 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 - 2 pcs., Sugar - 150g, Gelatin - 18g, Canned apricots...

Banana biscuit cake Cream: Rub cottage cheese through a sieve, add 200 g of cream, powdered sugar and vanilla sugar to taste. Beat with a mixer. Lay the biscuit on a plate. Dilute any jam with water and soak the cake with this syrup. Chocolate liquid: Put in a ladle: 1.5 tbsp ...Required: 3 ready biscuit cake dark, cottage cheese 2% fat. (or more) 500 g, Cream 33% fat. 200 g, Powdered sugar, Vanilla sugar, Sour cream 20% fat, Sugar, Cocoa powder, Dark chocolate 1.5 bars, Bananas 1.5 kg, Strawberries 200 g, Kiwi 2 pcs, Any variety...

Fruit cake with cream Peel and core the apple and pear and cut them into cubes. Peel bananas and kiwis and also cut into cubes. Remove pits from nectarines, peaches and plums. Lubricate a thick foil mold with butter. Sprinkle the chopped fruit with sugar...Required: apples, pears, bananas, kiwi, nectarines, peaches, plums, cream, chocolate

marshmallow cake Cut the marshmallow into plates (from 1 marshmallow you get 4 plates), while lowering the knife into boiling water so as not to stick to the marshmallow. Cut the fruit in the same way. Crush the nuts, but not finely. and you can also have cranberries...Required: Marshmallows (white) - 1-1,200kg, Cream 33% -750ml (ready-made), Cranberries in sugar - 200-250g (jam is possible), Currants in sugar-200-250g (jam is possible), Nuts-1st. , Chocolate - 1pc, Fresh strawberries -400-500g, Oranges - 2pcs