Almost all housewives want to have the simplest and most delicate, very tasty cake in their recipe box. The recipe for such a cake exists in real life. It is absolutely not difficult to prepare, so any novice housewife can handle it.
Cakes:
- a can of condensed milk;
- 2 eggs;
- 250 grams of flour;
- 1 packet of vanilla sugar;
- 1 teaspoon baking powder.
Impregnation:
- 1 glass of water;
- 0.5 cups of sugar;
- 2-3 tablespoons of liqueur, brandy, cognac.
Cream:
- 500 grams of sour cream;
- 1 glass of powdered sugar;
- nuts, raisins, dried fruits or candied fruits as desired.

Recipe with photos step by step:

In order to get a delicate cake, the first step is to prepare the cake layers. To do this, pour condensed milk into a deep bowl and beat in 2 eggs.




After this, sifted flour and baking powder are added.

You can start mixing the dough with a spoon, but gradually you will need to continue kneading the dough with your hands. Knead the dough until it stops sticking to your hands. If there is not enough flour, then you should add it. Everything will depend on the thickness of the condensed milk and the size of the eggs.




The dough can be allowed to rest for five or ten minutes. At this time it is best to cover it. After resting, the dough is divided into pieces of equal size. There can be from 4 to 6 such pieces. Each piece of dough is rolled out in the shape of a circle.




The oven is heated to 180 degrees. Bake the cakes for 5 to 7 minutes. Everything will depend on the oven.
The cakes must cool completely.

For impregnation, you need to heat water and dissolve sugar in it. When the water has cooled, add cognac.






To prepare the cream, sour cream is whipped with sugar and vanilla sugar.




In order to assemble the cake, you need to put a tablespoon of cream on the dish. The first cake is laid out on this cream, which needs to be soaked in syrup and greased with cream. You can put dried fruits, nuts or raisins on top of the cream.




This way the whole cake is assembled. When the cakes are cut, there are scraps left that can be crushed with a rolling pin and sprinkled over the cake.

In order for the cake to be tender, it must be well soaked. To do this, you can put a large bag on the cake pan and put the cake in the refrigerator overnight to soak.




The next day the cake will be the most tender and delicious. The cakes are very tender and tasty thanks to condensed milk. Impregnation with alcohol allows you to impart a very delicate and subtle aroma.

Place the raisins in a bowl of hot water and leave for 30 minutes. Then drain in a colander, rinse and dry. Dilute 25 g of gelatin in 100 ml of warm water. Dissolve the remaining gelatin in grape juice.

Grind the cookies into crumbs. Break the dark chocolate into small pieces and melt in a water bath. Add cookies and raisins to the chocolate and stir. Line the bottom and sides of a springform pan with a diameter of 22 cm with parchment. Pour in the chocolate mixture, smooth the surface and place in the refrigerator.

Grate white chocolate on a coarse grater. Beat sour cream with sugar until it is completely dissolved. Add grated chocolate and gelatin diluted in water. Mix.

Whip the cream into a thick foam. Gently fold into sour cream mixture. Place in the mold on a chocolate base, smooth the surface and return to the refrigerator for at least 1.5 hours.

Heat the gelatin diluted in juice slightly, stirring constantly, then let cool. Wash the grapes and dry. Cut each berry in half and remove the seeds. Place the grapes on the surface of the cake.

Brush the gelatin mixture well onto the top of the cake and refrigerate until completely set, about 3 hours.

“Tenderness” cake is a combination of delicate, “melting” textures, distinguished by a not cloying caramel-creamy taste. These are airy, chilled cakes that resemble your favorite ice cream.

Compound:

Cream:

Dough:

• condensed milk - the remaining half a can (150 g);
• flour – 0.2 kg;
• butter – 130 g;
• eggs – 3;
• baking powder – 15 g;
• cocoa – 1 tsp. or 1 tbsp. l. (to your taste);
• sugar - 0.15 kg.

Impregnation:

• ready-made coffee (not hot) – 0.1 l.

Cooking steps:

1. Set up a water bath (for the cream): boil water in a saucepan and place a container in it (not on the bottom).
2. In a container in a bathhouse, heat a well-mixed mixture of three components: yolks, condensed milk, milk.
3. Keep stirring the cream and lightly whisking, scraping the sides of the bowl with a spoon so that the mixture does not burn.
4. After 4 min. pour in a mixture of starch with 1 tbsp. l. water, continue to cook over low heat (stirring).
5. The oven is set at 180 °C.
6. To get a fluffy sponge cake, beat a mixture of eggs, 2 g of salt, sugar, bringing the mixture to the consistency of meringue foam (for 8 minutes).
7. Add butter (warm) and condensed milk to the mixture.
8. Flour, cocoa, and baking powder are sifted over the workpiece. Beat everything to form a soft, homogeneous dough. https://www.youtube.com/watch?v=HSGi2PvSWaY
9. The dough is leveled in a special “biscuit” form and left in the oven.
10. After 30 min. check the cake using a wooden stick: if the dough does not remain on it, the sponge cake is ready.
11. Finish the process by preparing the cream: cocoa, warm butter for 1 minute. beat. Add the custard little by little to the butter, continuing to whisk. The mixture should be homogeneous. If you need a thicker cream, leave for 3 minutes. in the freezer.
12. Divide the cakes into three plates with a thread, pour warm coffee over each evenly.
13. The resulting cream is used to cover the cake layers and the surface of the cake.
14. To soak the biscuits, 1–2 hours are enough (preferably in the refrigerator).

The cake has a soft caramel-coffee flavor and a pleasant soft and moist texture. There is no cloying, hard pieces, or contrasting tastes.

Step-by-step recipe from Grandma Emma

Compound:

Cream:

Biscuit:

• butter – 0.1 kg;
• flour – 0.3 kg;
• yolks – 3;
• eggs – 5;
• vanilla sugar – 20 g (3 tsp without top);
• sugar – 0.25 kg.

Impregnation:

• sugar and water - 110 g each (half a glass).

Cooking steps:

1. The oven is set at 180 °C.
2. Eggs with additional yolks and sugar are brought with a mixer to a fluffy mass without grains.
3. Heat the mixture in a water bath, whisking for 1 minute. (up to 40 °C).
4. Remove the mixture from the bath and beat with a mixer at maximum power (12 minutes).
5. Sift the flour over the egg foam and mix with a spoon from the edges to the center without disturbing the splendor of the mass.
6. Add 2 tablespoons of egg batter to the liquid butter, mix and pour into the main batter, carefully mix thoroughly.
7. The workpiece is poured onto parchment paper with a thin layer of oil.
8. The dough is cooked in the oven for 40 minutes.
9. Before cutting, you should leave the dough in the room for a couple of hours to cool down and “rest.”
10. Prepare the impregnation: stir sugar and water (until the grains dissolve), cook for a couple of minutes.
11. At the same time, let the gelatin swell in water (according to the instructions on the bag), melt the chocolate pieces in a water bath (stirring), and separately boil some of the cream prepared for the cream (300 ml).
12. The remaining 600 ml of cream is cooled in the refrigerator (or in the freezer, but not to the point of freezing). https://www.youtube.com/watch?v=epBNXE1IZmY
13. To make caramel, melt and boil sugar in a saucepan (you get a brown mass).
14. Pour boiled cream into boiling caramel, stir, remove from heat.
15. Grind the yolks until smooth, adding caramel little by little. Place the mixture on the fire and heat, stirring, to 180 °C.
16. Immediately from the heat, whisk this sauce until it cools.
17. Pour warm chocolate into the sauce, beat for 2 minutes.
18. In a water bath, the swollen gelatin is completely melted, poured into the cream, and stirred.
19. Bring cold cream to a strong foam (5 minutes).
20. The cream is poured into the cream in parts, carefully stirring each portion.
21. The cake is assembled: the sponge cake is divided into 3 equal plates with a thread, each one is greased with a third of the cream mixture, and the top and sides are covered with it.
22. The cake is kept in the refrigerator for 4 hours.
23. The finished product is thickly coated with slightly golden almond petals and decorated with stripes of chocolate and cream.

Delicate caramel buttercream goes well with moist cakes. The lack of contrasting flavors and the creamy texture of the entire cake justify its name - “Tenderness”.

From sponge cakes

Compound:

Cooking steps:

1. Set the oven temperature to 180°C.
2. Sugar, vanilla and eggs are brought with a mixer to a dense foam.
3. Sift flour mixed with baking powder over foam and mix into egg foam ( from the edges to the center with gentle movements).
4. The biscuit will be ready in the oven in 30 minutes. It is taken out and divided into equal plates.
5. Powdered sugar, condensed milk and vanilla are ground, added to the cottage cheese, ground through a sieve, and beaten.
6. The cakes are covered with peach syrup and cream, and chopped peaches are placed on top of each layer.
7. Cream and chocolate chips are spread on the surface of the cake.
8. Leave to soak for 3 hours. https://www.youtube.com/watch?v=3Etb5PM5ipo

Sponge cake “Tenderness” is a lush caramel-curd cream on moist biscuits, which are complemented by the aroma of peaches. Delicate taste, delicate texture, moderate sweetness are the main features of the cake.

“Airy tenderness” with kiwi and banana

Compound:

Cakes:

Cream:

• non-acidic sour cream (high fat content) – 0.8 l;
• condensed milk – 0.4 l (can).

Impregnation:

• water - 10 tbsp. l.;
• sugar – 9 tbsp. l.

Filling:

• large banana - 3 pcs.;
• large kiwis – 4 pcs.

Cooking steps:

1. Set the oven to 170°C.
2. Each white is carefully poured into a small bowl, checked to make sure there are no drops of yolk in it, and poured into a common container.
3. The yolks and sugar are ground and brought with a mixer to a light cream color.
4. Carefully transfer the whites into the yolks (if it’s the other way around, the foam will settle), beat for 4 minutes.
5. The flour, sifted once, is sifted again over egg foam, stirred from bottom to top. https://www.youtube.com/watch?v=QhWsATq5CEM
6. Distribute the workpiece on oiled parchment in a baking sheet and send it to bake.
7. After 30 minutes, use a wooden skewer to check if the baked goods are ready.
8. Cover the biscuit with foil to prevent it from drying out and leave it in the room for 4 hours (or overnight).
9. The cream is prepared from sour cream with vanilla and condensed milk. They are whipped to form a strong airy mass.
10. “Impregnation” is boiled from sugar and water (until it has a caramel color and no grains). The cooled syrup is placed in the cold.
11. Cutting fruits.
12. The cake is divided into 3 crumpets, greased with cold syrup, and treated with cream.
13. Rows of bananas or kiwis are distributed on each layer (alternately).
14. Apply a thick layer of cream to the surface and sides.
15. Let the cake stand for 5 hours (preferably overnight).

This is a very soft brownie cake with a fruity caramel flavor. The surface of the baked goods can be filled with chocolate (preferably milk or white), sprinkled with juicy coconut flakes.

Cooking without baking

Compound:

Cookie “cakes”:

• salted cracker – 0.25 kg.

Cream:

Glaze:

• cocoa – 6 tbsp. l. (without top);
• sugar – 5 tbsp. l.;
• milk – 9 tbsp. l.

Cooking steps:

1. Beat eggs with condensed milk, vanilla, and dilute with milk until smooth.
2. Cook the mixture over low heat for 3 minutes, stirring and checking the bottom with a spoon (so that the mixture does not stick).
3. Leave the composition to harden.
4. Mix sugar with cocoa, melt the mixture in milk, cook for 2 minutes.
5. Beat the warm butter until it reaches the texture of cream, mix with the cooled sweet mass and beat.
6. The crackers are distributed on parchment in a deep bowl, followed by the cream.
7. Make layers until the ingredients run out.
8. Cover the workpiece with glaze.
9. You can enjoy the product, left for 3 hours in the refrigerator. https://www.youtube.com/watch?v=jXUdSvk-7L8

This cake is eaten with a spoon due to its very soft texture. The sweet cream goes well with the salty layer. When cold, milk-caramel cream resembles ice cream.

With meringue at home

Compound:

Meringue:

Filling:

• pure golden peanuts - 0.5 cups. + 2 tbsp. l.;
• cream (from 36%) – 0.7 l;
• powdered sugar – 75 g (4 tbsp).

Decoration:

• 35 g chocolate chips (2.5 tbsp);
• strawberries - 0.7 cups. (more than a half).

Cooking steps:

1. Beat the whites in a dry bowl (without drops of yolk).
2. The oven is turned on at 120 °C.
3. Bring the whites with a mixer to a transparent foam, add powder one spoon at a time and continue beating for 10 minutes. (until strong peaks).
4. Pour 0.5 meringue onto one parchment paper on a baking sheet, the second part onto a second sheet of baking paper.
5. Meringue is prepared at 100 °C for 1 hour 30 minutes. (they don’t open the closet all this time).
6. Dryness and creamy color of the cakes are an indicator of readiness.
7. Golden (heated on a baking sheet) peanuts are crushed into large grains with a rolling pin.
8. Whip cold cream, add powder, repeat the process.
9. Stop whipping as soon as the cream becomes dense and does not spread on the spoon.
10. Cake layers: cake, cream, nuts (2 times).
11. Pieces of strawberries cut into petals are placed on the surface of the cake.
12. Immediately after assembly, the cake will be crispy, and after 12 hours it will turn into a delicate mousse. Choose an option to suit your taste. https://www.youtube.com/watch?v=_tZAaI1R_F4

There is no flour or cookies in this version of the Tenderness Cake, making the texture even more tender. Meringue with cream and strawberries, chilled to soft ice cream temperature, is another delicious variation of this dessert.

Curd cake “Tenderness”

Compound:

Cream:

• vanilla and regular sugar - 1 tbsp. l.;
• sour cream – 0.25 l.

Cooking steps:

1. The oven is turned on at 170 °C.
2. The butter is used to make shavings, which are ground to a homogeneous paste with cookies and left in the cold.
3. Grind the eggs, add sugar, and bring with a mixer to a creamy texture.
4. Mix sour cream and flour.
5. The cottage cheese is “passed” through a sieve (to a tender paste).
6. Mix egg cream, sour cream, curd paste.
7. The cookie composition is laid out on parchment in a deep baking sheet, pressed to the bottom and walls.
8. Curd paste is poured into this cookie mold.
9. Bake the product for 45 minutes.
10. Vanilla and regular sugar are added to the sour cream and ground so that there are no grains.
11. Pour sweet sour cream over the cake, return to the oven after 5 minutes. dessert is ready. https://www.youtube.com/watch?v=N4o1d_F_J5c

This cheesecake cake with sour cream is served cooled (or warm). The product can be covered with nuts and fruits (sprinkled with vanilla powder).
The peculiarity of the “Tenderness” cake types lies in the caramel-creamy taste of both the cake layers and the cream. The softened crumpets become slightly creamy. This is one of the most delicate sweet treats.

Separate the egg whites from the yolks. Beat our 6 egg whites with a mixer until stiff, gradually adding sugar and vanilla. Continuing to beat, add 4 yolks one at a time. Remove the mixer. Sift the flour little by little into the fluffy egg mass, gently stir with a spoon from bottom to top. Pour the dough into the mold and bake in an oven preheated to 200 degrees for 25-30 minutes (do not open the door!).

I recommend using a mold with a smaller diameter - in this case the cake will be taller. I used a brick form.

Cool the biscuit, cut it lengthwise into 3 layers.

Preparing the cream. To do this, beat the sour cream with sugar and vanilla until the sugar is completely dissolved and the mass increases by one and a half times.

We soak each cake with cognac syrup (I told you how to make it) and generously coat it with sour cream. We coat the top and sides of the cake with the remaining cream, let it stand for about 15 minutes. Then sprinkle the cake on all sides with coconut flakes, and grated chocolate on top.