For each holiday, there must be various goodies on the table. The list provided in the article includes only the best goodies. Some of them were known back in the days of the Soviet Union, while others appeared not so long ago. But they all attract the attention of consumers with their excellent taste and great appearance.

This article presents a list with the names of the cakes, with a photo, as well as with the features of their preparation. This list will definitely come in handy for those people who doubt the choice of goodies for the festive table.

Types of cakes

A traditional festive dish is called a cake, which is served with tea on a birthday, at a wedding, corporate party and other events. This dessert is enjoyed by both children and adults. Today, there are a variety of goodies on store shelves, the abundance of which often drives consumers crazy.

The list with the name of the cakes, which is provided below, includes various options for these delicacies. They differ in the method of preparation, the type of cake layers, the complexity of the structure, filling, taste and other criteria.

Whole baked treats are especially popular. They are made from yeast dough and are often filled with nuts, jam, honey and fruit. More expensive are cakes, in which the frame and filling are prepared separately.

By the type of cakes, there are the following types of sweets:

1. Biscuit. They are distinguished by their tenderness and splendor. These cakes are often seasoned with vanilla, yogurt or cocoa to achieve the desired flavor. In this case, the cakes are soaked and placed on top of each other.
2. Wafer. This option is considered the easiest to prepare, since it only requires wafer cakes and chocolate or coffee mass.
3. Sandy. These cakes are made from shortcrust pastry. The filling is usually creamy or fruity.
4. Curd. This variety is prepared from curd and flour mass. As a supplement, pieces of sweet fruit are used here.

In terms of design, you can consider the following cakes:

• single-tiered;
• bunk;
• three-tiered.

The filling, and, accordingly, the taste can be very different. Cakes are fruit, nut, yoghurt, chocolate, vanilla, sour cream and so on. Since each person has his own preferences, these fillings are rarely mixed, and in their pure form they are always tasty and aromatic.

The shape of the cakes can be different. Square, round, rectangular, oval delicacies go on sale. But lately, dishes of complex shape are gaining more and more popularity. For example, on birthdays, people often order cakes in the form of balls, numbers, books, cars, and so on. Such options are good in terms of the fact that, if you wish, you can give your loved one a treat that resembles his profession, hobby, or reflects desires. Due to the difficulty in preparation, the cost of these cakes will be much higher.

The final classification to consider is the type of decoration material. In this case, the following cakes are distinguished:

1. With mastic. This material is made from powdered sugar. Thanks to him, delicacies are decorated with various figures and volumetric patterns. It is mastic that is present in almost all original cakes.
2. With cream. Flowers and various patterns are made from it. As a result, creamy dishes not only look beautiful, but also attract with their taste.
3. With glaze. This element is similar to mastic. It makes it possible to make the cake more beautiful and smooth.
4. With fondant. It is usually used for the outer coating of cakes. It is very simple to prepare.

"Dobosh"

The first in the list with the names and characteristics of the cakes was "Dobosh". It is distinguished by puff pastry and Hungarian origin. Outwardly, it stands out strongly from other delicacies, so it is impossible to confuse it with anything. The main feature of the dish is the presence of as many as six cakes and delicious cream. The cake is always prepared from quality ingredients and can stay in excellent fresh condition for about 10 days.

The review and the list of their names must have included exactly "Dobosh". Its basis is everyone's favorite layered biscuit, which consists of flour, eggs, sugar, butter and other components that give the dish an exquisite taste and memorable aroma. For cream, chefs use chocolate, butter, eggs and sugar. At the same time, the dessert is decorated with caramel syrup.

The first five "Dobosha" cakes are sandwiched with cream, and the last one is cut into small triangles, which are soaked in not too sweet syrup and laid out on top. In this case, the fifth cake, where the triangles will be located, is pre-decorated with medium-sized cream balls.

"Sacher"

It is not in vain that this dessert takes pride of place in the list with the name of the cakes. The peculiarities of the preparation of this dish amaze all novice cooks. For a long time, the Viennese cake has been prepared according to an old family secret, the history of which dates back to 1832.

This dessert was included in the best list with the names of cakes back in the 19th century. It was invented by a well-known culinary specialist at that time, who was entrusted with developing an original dessert for the upcoming grand event. At that time, the young man was only sixteen years old, and he himself worked as an assistant to a local chef, so he himself could not come up with anything creative. With a little cunning, the novice cook took a recipe from an old Austrian book and made certain changes to it. Although then the cake could not make a splash, a few years later the young man opened his own pastry shop, where he baked it to order. And to this day people are happy to order for various holidays exactly "Sacher", as it is able to conquer any taster.

The dessert is based on chocolate cakes, special apricot jam, and chocolate icing. The exact one is known only to the Sacher family, which makes it possible to taste it in the family pastry shop located in Vienna. Modern chefs are trying to make something similar to the original, but all these modifications are radically different from the Viennese dish.

"Kievsky"

A list with the names of cakes and an overview of these dishes cannot do without a dessert, the appearance of which is due to an accident, no matter how strange it may sound. Back in the days, an incident occurred in one of the kitchens - the chefs forgot to hide a mass of raw eggs, or rather, their proteins, in a cold place. When it was too late to rectify the situation, at their own peril and risk, the confectioners decided to cook the cakes and smear them with butter cream. The result was a unique dish that managed to delight a huge audience and even win a bronze medal at an important competition.

The people of Kiev themselves add this cake to the list with the name of the cakes, as it is the hallmark of their hometown. Protein cakes, cream and chopped nuts are the perfect combination that appeals not only to all sweet tooths, but also to people who do not have a strong craving for desserts.

During the Soviet era, this delicacy was included in the top list of names of Soviet cakes. Despite its long existence, the dish did not lose its popularity, but only conquered it even more.

"Linz"

Modern people know little about that.The list of names of the best desserts includes dishes from various pastry chefs living in remote parts of the world. That is why modern people know little about foreign cakes. For example, "Linz" is another Austrian dish that was named after one of the cities in the country of production. Several confectionery factories in Austria make a delicious treat with walnuts and almonds using a unique technology.

The cake, or rather, the pie, has a sandy base and a rather rich nutty taste. There is only one cake here, which is filled with jam, and on top is laid with a net and various figures cut from ordinary dough. At the same time, experts decorate the dish with almond chips, which makes it special and well distinguishable from other delicacies.

"Medovik"

Honey cake is a favorite dessert for both little ones and adults with a sweet tooth. He is familiar to everyone from childhood, because every housewife knows how to cook it. Despite the fact that in most homes it prepares for tea almost every day, its taste never gets bored, so this dish is indispensable on many holidays.

It is prepared from 4-6 cakes, which must be infused before joining. At the same time, the main ingredient is added to the dough - honey. Some housewives leave ready-made cakes in a dark place overnight, and in the morning they grease them with cream and combine them into a single structure.

It is not customary to decorate such a delicacy with something special. Since the cakes are not quite even, you can cut off all unnecessary from them and crumble on top of the cake. Along with this, you can add peanuts or regular walnuts there. More exotic dishes are considered options with the addition of coconut, vanillin and chocolate.

In the cooking process, chefs need to be extremely careful not to overdo it with honey. If there is too much of it, then the cakes will be too dry and heavy, so the desired result is unlikely to be achieved.

"Napoleon"

Everyone's favorite dessert called "Napoleon" can be prepared both in the oven and in a slow cooker. It has long become a symbol of the festive table and its main decoration. There are a huge variety of cooking options, as each housewife adjusts the recipe for herself, making some changes to make it tastier and richer.

A classic cake consists of several cakes, the number of which can reach 10, and in some cases even 15. Since it is made from puff pastry, it cannot be made too high. The cakes are coated with custard and decorated with chopped nuts or chocolate on top.

As a result, "Napoleon" turns out to be sufficiently evenly and uniformly impregnated. For the strongest lovers of sweets, the option with the addition of condensed milk to the cream is suitable.

"Log"

The variety of cooking options amazes "Log". The cake is a sponge roll, well coated with a mixture of condensed milk and butter. It can be made in the form of a log or simply as a long strip.

The dough is smeared with cream, and the finished dish is sprinkled with almond flakes on top and on the sides. The most original chefs decorate the delicacy with various figurines made of chocolate or mastic. These can be mushrooms, small hemp and other elements that create the composition of the forest.

"Prague"

Another great recipe, included in the list with the name of the cakes and photos, appeared in Russia in the Soviet Union. History claims that only two states have the rights to this dish - the Czech Republic and Russia.

This dessert was included in the list with the name of cakes and fruits for a reason. In the Czech town of the same name called Prague, he has his own extraordinary recipe. A delicacy is being prepared from chocolate biscuit cakes soaked in butter cream and a variety of liqueurs. An interesting combination of creams and alcohol gives it an original and memorable taste, which does not leave anyone indifferent.

In addition to delicious cakes, people also like the cake because it is covered with a rather thick chocolate icing on top. You can easily replace it with fondant or fruit jam. Such additions in no way spoil the dish, but only add more sophistication to it.

"Fairy tale"

Similar in appearance to the previous one, but significantly different in taste, the cake is a real fairy tale for young children and their parents. It is created from biscuit dough and high-calorie butter dough. Because of these components, the dish is not recommended for those people who carefully monitor their figure, although it is not so easy to refuse such a pleasure.

This delicacy has become popular in the USSR. At that time, the hostesses decorated it in the form of a long roll and decorated it with all kinds of cream flowers and chocolate figurines. At the same time, the cooking process itself took no more than an hour and a half, so such a cake can be made at any time without spending money on custom-made goodies.

Today there are many modifications of "Fairy Tale". The dish is decorated in various ways and seasoned with unusual fillings, which the Soviet Union did not even know about. But despite this, the taste, aroma and appearance of the delicacy remain unchanged. Adults, at the sight of sweets, immediately remember their childhood and are ready to taste it with pleasure.

"Cheesecake"

The classic "Cheesecake" is known to every person, so it cannot be called the strangest and most unusual name for cakes. He entered the list of desserts that are leading in many countries, attracting the attention of all those with a sweet tooth, thanks to a number of its advantages.

This dish was prepared in Ancient Greece and, of course, in Russia. In those days, it was called a cheese loaf, which was adored by absolutely all sweet tooths. But despite these facts, the recipe was entrenched in England, whose inhabitants call themselves the progenitors of this delicacy.

The dish is based on yolks, cottage cheese, citrus zest, and today there are many different modifications of the classic recipe, so you can choose something suitable to your taste quickly enough. Most often, these cakes are prepared with fruit, chocolate or colored gelatin.

"Esterhazy"

The list with the types and names of cakes is completed by a dessert with a rather beautiful and creative name. It is distinguished by its amazing appearance and excellent taste. This unique dish contains a lot of different components, which will take a lot of time to list. Thanks to their perfect combination and correct proportions, the appetite immediately appears only when the cake is seen.

The recipe itself was developed specifically for the birthday of one of the sons of the Austro-Hungarian minister. This was done at the beginning of the nineteenth century. Even then, it was well appreciated by the guests invited to the event, and later the dish got its name in honor of the famous Pal Antal Esterhazy.

The cake is based on nuts, proteins and sugar. To create a stable structure, you will need about five to six cake layers of the same shape and size. To prepare a creamy mass, the following components are needed: alcohol, ordinary and condensed milk, as well as sugar. The glaze is created from several varieties of chocolate and cream.

Pieces of chocolate and almond petals serve as a decoration for the treats. It is in this form that it is served in branded pastry shops. But people, as a rule, make homemade cakes "Esterhazy" without any additions, since they have to spend a lot of time and effort.

Conclusion

Knowing what the names of cakes are, each person can make a list of the best delicacies for himself. All desserts listed above have their own history and their own characteristics. They are radically different from each other and cause completely different emotions in people.

This alphabetical list of cake names consists of the most popular dishes. It cannot be said that they are ideal for any event, since certain components can cause allergic reactions in consumers or simply not to their liking. Therefore, having learned the list with the names of the most delicious cakes and their main features, you can independently draw conclusions for yourself and understand which dish will look more profitable on the table.

In 1912, Russia celebrated the centenary of the Patriotic War, the centenary of the expulsion of the French from the country. Moscow confectioners baked a puff cake in the shape of a triangular hat.

"Napoleon" suddenly became fashionable.

This layered cake was very popular with all strata of the population (what a pun!), And they began to bake it literally in every home.

"Sacher", step by step recipe

-NS then the Austrian cake, invented and baked by its Austrian chef Franz Sacher, who from the age of fourteen worked in the kitchen of Metternich himself, the Minister of Foreign Affairs and Chancellor of the Austrian Empire.

Initially, this cake was called "Black Peter" and consisted of chocolate cakes and tangerine jam, covered with chocolate glaze.

Franz Sacher was sixteen years old when he surprised the prince's guests with a new dessert, and it happened in 1832. Where he got the recipe from is unknown, but there is a version that, in fact, Sacher's sister came up with it.

Chocolate cakes were then already known to the Austrian public and chocolate cakes were mentioned in the cookbooks of 1719, but the addition of tangerine jam was a culinary invention. Most likely, he combined chocolate cakes and a recipe for the then famous apricot marmalade in chocolate glaze.

"Esterhazy"- recipe stepsO

- almond-chocolate cake, popular in Hungary, Germany and Austria.

Named after Pal Antal Esterhazy, Minister of Foreign Affairs of the Austro-Hungarian Monarchy.

Who invented this cake - history is not known, there is only a legend that his court chef first prepared it for the birthday of the minister's son.

Esterharzi cake was especially loved by European aristocrats. Its distinctive feature is a cobweb pattern that is applied with liquid chocolate to the surface of the cake. In the original recipe, dark chocolate was painted on white sugar glaze, but now it is sometimes done the other way around.

The glaze hides five cakes baked from egg whites with the addition of almonds, flour and butter. Between the cakes - a delicate butter cream with cognac.

It's shaking in a piece of cake, the recipe of which was invented 300 years ago. Almond butter dough, jam, the obligatory dough wire rack and often almond shavings for decoration ...

The last and final cake recipe was developed by Johann Konrad Vogel, a pastry chef from Bavaria, who settled in Linz.

They began to call him "the benefactor in a white apron", was elected an honorary citizen of Linz, and his name was given to one of the streets of the city.

This cake In 1885, confectioner Jozsef Dobosch invented his masterpiece for the Hungarian National Exhibition - a 6-layer sponge cake with chocolate cream that does not spoil for at least 10 days.

Black Forest cherry cake (Black Forest cake, Black Forest cake, also via English Black Forest cake) - cake with whipped cream and cherries. It appeared in Germany in the early 1930s, and has now gained worldwide fame.

At the Black Forest cherry cake, biscuit chocolate cakes are soaked in kirsch, the filling is made from cherries. Cherries and chocolate chips are used to decorate the cake.

Cheesecake - recipe step by step

- a cheese cake with a rich, rich creamy taste and an exceptionally delicate structure.

The first mention of cheesecake, or rather the progenitor of all modern types of this dessert, was made by the ancient Greek physician Aejimius, who described in detail the methods of making cheese pies. This is indirectly confirmed by the mention of the work of the Greek in the works of Pliny the Elder. According to John Segreto, who wrote the book "Cheesecake Madness", the first cheesecakes appeared on the island of Samos in the 8th-7th centuries. BC.

Then the recipe came to England, where it received a long-term registration. It is interesting that cheesecake, or rather a loaf with cheese, has been known in Ancient Russia since the 13th century. In any case, since that time, there are written references to such a dish.

Another point of view on the origin of cheesecake belongs to Joan Nathan, who believes that this dessert comes from the Middle East.

There, the great cheesecake was prepared like this: milk was curdled, honey, lemon zest and egg yolks were added, mixed and baked. It was this recipe, according to Nathan, that came to Europe along with the crusaders returning from the campaigns.

cake tiramisu classical recipe

The use of a delicate cheese mass (namely, mascarpone cheese, and no other) differs"Tiramisu"- a work of the Italian confectionery genius. Coffee, chocolate, and often alcohol soaking are combined with the incredible tenderness of this dessert with a piquant name: literally it translates as "lift me up."

A decent version claims that tiramisu was invented in the 60s of the twentieth century, and the name means "cheer me up." Those who are sure that tiramisu was invented in Siena in the 17th century claim that the nobles ate this dessert before love dates to strengthen their strength - hence the name ..

Kievsky cake according to GOST. Step by step recipe

The heyday of popularity of the Kiev cake fell on the days of the USSR. They came up with this airy nut cake at the Kiev confectionery factory.

The names of his "parents" are Konstantin Petrenko and Nadezhda Chernogor. It happened in 1956, when the girl was seventeen years old.

It all started when she forgot to put squirrels in the refrigerator and saw them only a day later. so that she is not scolded

At her own risk, she baked three pieces of new cakes, which immediately received the most rave reviews.

Nadezhda Chernogor has worked all her life in one place and always tasted every batch of baked "Kiev cakes" at work. The mother of "Kievskoe" also had occasion to cook non-standard cakes.

One of them was baked for the 300th anniversary of the American Navy, it was made by special order. And also a three-tiered one in honor of the 70th anniversary of Brezhnev: it consisted of 70 different pieces and weighed more than 5 kilograms. Over its more than fifty-year history, the cake has become one of the symbols of Kiev.

in 1926 it was created in Australia (according to another version - in New Zealand). And named after the GREAT BALLERINA ANNA PAVLOVA,

the stress, by the way, is on the second syllable.

- the most delicate meringue, airy, like a ballerina's jump. Cream - custard, required ingredient - meringue. From above, this airy tenderness is strewn with fresh tropical berries and fruits or (European version) - raspberries.

The cake is especially popular in Australia and New Zealand, where there is still heated debate about the place of the dessert's birth.

On the one hand, “Bird's milk” was invented by the Poles. The Ptasie mleczko was first manufactured in 1930. However, this soufflé cake became a brand in the USSR.

The delicacy began to be produced starting in 1968 at the Rot-Front factory as an experiment. But due to the complexity of the technology, these were scanty lots. Oddly enough, but even in those years the recipe documentation for "Bird's Milk" in the USSR Ministry of Food Industry for some reason was not approved. A case from the category of curiosities.

Although Rot-Front produced small batches of this delicacy already in the 60s, the official invention of the “correct” (with a cake cake, with a soufflé using agar-agar algae) “Bird's milk” in the Soviet Union in the early 80s belongs to the legendary confectioner of the Prague restaurant Vladimir Mikhailovich Guralnik.

A patent was even issued in 1982 for the invention of this cake (which, by the way, was later revoked from him).

Vladimir Guralnik, As a student, in 1955, he watched Czech pastry chefs who came to Moscow and shared their pastry experience with Moscow chefs.

Vladimir Guralnik has developed his own recipe for this cake from chocolate layers and a cream layer. True, we got into trouble with this cake too. What they bake for us in Moscow is a pitiful likeness of the famous "Prague".

For a real cake, you need to go, of course, to the city of the same name. The Czechs themselves, without sparing, add dark rum to this cake, soak the cakes with four types of butter cream, which are prepared on the basis of cognac and Chartreuse and Benedictine liqueurs, pour the cake with thick chocolate icing on top. The taste is extraordinary.

Cake is a must-see at any festive feast. Whichever country you find yourself in, you will be served a tasty morsel of this exquisite treat for dessert. Over the more than 2000-year history of existence, these dishes have undergone many changes, but have retained their main qualities - spectacular design and sweet taste.

Today, cakes have become not only the main dish on the festive table, but also a pleasant addition to everyday tea drinking. Small and simply huge, made by professional chefs and baked at home, simple and with incredible decor - these sweet dishes will instantly win our hearts.

Mastering the art of making such desserts is not difficult at all. To help you in this matter, we have collected recipes for the most delicious cakes from around the world - with photos, easy step-by-step instructions and a detailed description of the ingredients. Choose the most interesting options and vote for them. And most importantly - treat your family and friends with delicious cakes that you can make with your own hands!

Biscuit:

Combine 265 g flour, one and a half cups of sugar. sand and a couple of tea. spoons of cocoa. Pour tea with these ingredients. a spoonful of salt and one and a half tablespoons of soda. Stir with a whisk so that there are no lumps. Add a couple of eggs, 65 g cream to the mixture. butter (warm), 65 g of olive oil, 310 ml of milk, and 10 ml of vinegar (apple or wine, up to 6%). Mix all the ingredients with a mixer.

Tip: The dough can be made more flavorful by adding a couple of teaspoons of vanilla extract.

Take a baking dish, coat it with oil and pour the prepared mixture into it.

Tip: keep in mind that the volume of the chocolate dough will double, so pour it no higher than the middle of the sides. If there is too much dough, use a larger mold.

Bake for 50-60 minutes at 180 °. The readiness of the dough can be assessed with a wooden skewer.

Custard:

In a small container, combine a couple of eggs, 220 g of sugar, a couple of tablespoons of flour and 265 ml of milk. Send the mixture to the stove (the fire should be minimal) and, stirring continuously, wait until it begins to thicken. Now you can remove the bowl from the stove, let the cream cool and mix with 210 g of the cream. oil warmed to room temperature. Beat the mixture with a mixer and refrigerate.

Chocolate glaze:

Combine a third of a glass of milk, 1 table. a spoonful of cocoa powder and 4 tablespoons. tablespoons of sugar and put on fire. When the frosting boils, turn off the stove and add a couple tablespoons of cream to the bowl. oils. Stir well to dissolve the last ingredient.

Cake decoration:

Cut the cooled biscuit lengthwise into three parts. Spread the custard over the cakes. Fill the top with hot glaze. The sides of the cake can be garnished with crushed nuts.

Dough:

Warm half a packet of cream. butter, then beat it with half a glass of sugar. sand. Add one egg, a pinch of vanilla and whisk again. Pour in, stirring constantly, 150 g flour and start kneading soft dough. Cut it in half and shape two cake pieces around the diameter of the mold. Place in an oven preheated to 230 ° and bake for 10-13 minutes. Leave the finished cakes to cool.

Souffle:

It is prepared without baking. Whisk 180 g of cream. butter and half a glass of condensed milk. Pour in 2 teaspoons. tablespoons of gelatin 2 \ 3 stack. water and leave for half an hour. Dissolve one and a half cups of sugar in 130 ml of water. Put the mixture on the stove, turn on a low heat and wait until it boils. You need to cook the syrup for no more than 5 minutes, stirring with a wooden spatula. Whisk 2 egg whites with a pinch of vanillin and half a teaspoonful. tablespoons of citric acid. Add hot syrup to the protein mass.

Tip: pour it in very slowly, without stopping to beat, so that the soufflé turns out to be homogeneous.

Now you need to dissolve the gelatin. Combine the protein mixture with butter and condensed milk, pour gelatin into them. Beat the resulting mass with a mixer (it is better to turn on a low speed) so that the soufflé becomes homogeneous.

Glaze:

Melt 100 g of dark or milk chocolate and combine with 100 ml of cream.

Assembling the cake:

Place one of the cakes in a high-rimmed dish. Pour 1/2 of the finished soufflé onto the dough. Place the second blank. Add the remaining soufflé and put the cake in a cold place for 3-4 hours.

Tip: the diameter of the crust should be the same as the diameter of the mold in which the cake is going.

When all layers of the dish have hardened, carefully remove it from the mold and fill it with chocolate icing. Decorate the treat with berries.

Mix 115 g flour and 2.5 tsp. tablespoons of unsweetened cocoa powder. Sift the mixture twice to remove any lumps. Take 6 eggs, rinse and separate the whites and yolks. Mix the latter with 75 g of sugar. sand. Beat the resulting mixture with a mixer until the yolks turn white and turn into a fluffy foam. Beat the whites in a separate container until stable peaks. Add 75g sugar and continue whisking. Gently combine the yolk base with the whipped whites and dry ingredients: first add some whites, then the cocoa flour, then the whites again, etc. Stir the ingredients by folding, drawing up the liquid mass from the bottom up.

Advice: these manipulations should be done quickly - such a dough "will not wait".

Put 40 g of melted cream into a homogeneous mass. oil, stir. The dough should be baked in an oven preheated to 200 ° for half an hour or 40 minutes. Wrap the finished biscuit in cling foil or plastic wrap and leave for 8-10 hours, ideally overnight.

Impregnation:

For a quick syrup, dissolve half a cup of sugar in a glass of water. Put the mixture on fire. Wait for it to boil and cook for no more than 2-3 minutes. Leave to cool.

Oil cream:

Combine 20 ml water, one egg yolk, half a cup of condensed milk and 2 teaspoons. tablespoons of vanilla sugar. Mix thoroughly and send to a water bath. When the cream begins to thicken, remove it from the stove and remove to cool.

Tip: the finished cream can be mixed 1-2 times so that a crust does not form on it.

200 g softened cream Beat butter with a mixer for 5-6 minutes, until you get a soft, airy mass. While whisking, gently add the cooled custard base. Pour a teaspoon of cocoa powder into the finished mixture, mix with a whisk or spatula.

Chocolate glaze:

Melt 100g 72% chocolate and the same amount of butter. As a result, you should get a homogeneous silky mass.

Assembling the cake:

Cut the cooled crust into 3 equal pieces. Place the base of the cake on a platter and saturate with 3 tbsp. spoons of cooled syrup. Spread half of the butter over the crust. Cover it with a second piece of cake, pour the syrup over it and make a second layer of buttercream. Soak the top of the biscuit from the inside, place on top of the rest of the cakes and brush with apricot jam (50-60 g should be enough). Put the cake in the refrigerator for 20-30 minutes - during this time the jam will harden. Then cover the dish with hot chocolate icing, decorate with cookies and sweets.

Biscuit:

Mix 155 g flour, 5 tablespoons. tablespoons of granulated sugar, 35 g of cocoa powder and a bag of baking powder (about 10-15 g). Add 100 g of cream to the resulting mass. butter warmed to room temperature, 80 ml of milk and a couple of eggs. Mix well. Take a mold of the required size, grease it with oil and pour in all the dough. Bake the crust in a well-heated 180 ° oven for 30 minutes. Free the cooled base for the cake from the middle: it should have high sides and a notch in the center. Put peeled bananas in it.

Tip: for the finished biscuit to acquire a special taste and aroma, soak it with a mixture of 3 tablespoons. tablespoons of water with a teaspoon of sugar and the same volume of brandy.

Cream:

Place one banana, 250g full-fat homemade cottage cheese and half a glass of sugar in a blender bowl. Whisk all ingredients until puree. Take a small bag of gelatin (15 g), pour 75 ml of water over them and dissolve in a water bath. Whip 500 ml of cream until fluffy. Combine all components of the cream and mix thoroughly. Pour in 100-120 g of chocolate chips. If the mixture is thin, leave it in the refrigerator for 1-2 hours to thicken.

Assembling the cake:

Put the finished cream on top of the bananas in the middle of the crust. Grind the rest of the sponge cake from the center of the cake into small crumbs and gently pour over the filling.

Tip: Sprinkle the top of the dish with 2-3 tablespoons of cocoa.

Dough:

Break a couple of eggs in a measuring cup, put 7 g of salt, 15 ml of vinegar (5-7%), mix the resulting mixture thoroughly. Pour in 220 ml of cold water, stir again and refrigerate. Pour 750 g of flour onto the prepared surface and grate 600 g of cold cream into it. oils.

Tip: for this it is better to take a coarse grater and periodically dip the butter in flour.

Stir the grated butter and flour, collect the resulting mixture with a slide and form a small depression in it. It is into it that it is necessary to pour in the previously prepared liquid, which has cooled in the refrigerator. Knead the puff pastry quickly: Gently lift the thick mixture from all sides and press it in the middle. When you get a homogeneous, soft "lump", place it in a plastic bag and send it to the refrigerator. Ideally, the dough should be infused for 10-12 hours.

Tip: you can store such a dough for quite a long time - up to 10 days in the refrigerator and up to several months in the freezer.

Then cut the dough into three parts: two larger (for the cakes) and one smaller (for decoration). Take one of the pieces, place it on a floured table and roll it into a layer to fit the baking sheet. Bake the cakes in a well-heated oven at 200-220 °. It will take about 20-25 minutes in time.

Custardcream:

Rinse a saucepan with cold water, pour 1 liter of milk into it and add 320 g of sugar. Place the container on high heat and stir the mixture until the sand is completely dissolved. Reduce heat. Take another bowl, break 4 eggs into it and add 120 or 130 g flour. Stir the resulting mixture with a mixer - it should become completely homogeneous. Add hot milk with sugar to eggs and flour, stir and leave on fire. This mixture must be cooked until thickened, stirring constantly. Leave the finished cream to cool. Whisk together with a mixer 300 g of warmed cream. butter and pour the cooled custard mass into it. Pour 1 packet of vanilla sugar into the mixture (this is about 20-30 g) and beat until a fluffy butter cream is obtained.

Assembling the cake:

Cut the two cakes in half lengthwise to make 4 identical pieces. Place them on top of each other, spreading cream evenly over each layer. Grind the workpiece prepared for sprinkling into small crumbs and combine with 1 tbsp. a spoonful of powdered vanilla sugar. Sprinkle this mixture over the top and sides of the cake.

Biscuit:

Take 235 g of nuts (walnuts work best). Grind and fry them with a minimum amount of oil for 8-10 minutes. As soon as you remove the pan from the stove, add the nuts to 50 g of softened cream. oil and half a teaspoon of salt. Leave to cool. Combine 355 g flour, 375 g cane sugar, 20 g bag of baking powder and 10 g cinnamon. In another container, combine 245 ml of grows. butter, 4 eggs and a third of a glass of orange juice.

Tip: you can add a little orange zest to the dough to make the cake even more fragrant.

Combine the ingredients from both containers, add 400 g of finely grated carrots and cooled nuts with butter to them. Mix thoroughly. You can bake a biscuit in one or more forms of any shape and size. The optimum temperature is 180 °. In small forms the dough will be baked in 25-30 minutes, in large forms - in 50-60 minutes.

Tip: you can check the readiness of the biscuit with a toothpick: stick it into the cake and take it out. It may come out with crumbs, but there should be no traces of raw dough.

Cream:

Whisk 70 g of cream. butter, add two types of cream cheese into it - Philadelphia (210 g) and mascarpone (240 g), - as well as 255 g of sugar. powder. Stir with a whisk until smooth.

Tip: Cheese and butter should be warmed to room temperature.

Assemble the cake: brush the cakes with cream and lay them on top of each other, pressing down slightly. Garnish the top with walnuts and raisins.

Biscuit:

Take 5 large eggs, separate the yolks and whites. Beat the latter into an airy foam, adding a pinch of salt. Combine the yolks with 300 g of sugar and beat until the mixture turns white. Add a quarter of the proteins to the mixture. Mix thoroughly. Pour 225 g of sifted flour, one teaspoon of baking powder and lemon juice to the whites and yolks. Stir, adding the remaining proteins, until smooth. Cut the finished dough into two parts - one larger, the other smaller. In the first add 40 g of cocoa powder and stir gently. Place both tins in an oven preheated to 180 ° for 22-25 minutes. Evaluate the readiness of the cakes with a wooden toothpick.

Cream:

Whisk 800 g of fat sour cream (20-30%) with a glass of sugar. sand to the state of a fluffy cream. The sugar crystals must completely dissolve. Keep in mind that the finished cream should hold its shape well, while remaining airy and light.

Tip: if the mixture of sour cream and sugar does not become thick for a long time, add 10-15 g of a cream fixer to it.

Assembling and decorating the cake:

Cool the cakes. Cut the biscuit to which the cocoa was added, so that the lower part is about 2 cm high.Cut the light crust and the upper blank of the chocolate biscuit into cubes 1-2 cm in size.Grease the remaining base with sour cream, sprinkle with 1 glass of chopped walnuts or chopped almonds. Finely chop canned pineapple rings (1 can is enough) and add to the nuts. We lay out the layers as follows: pieces of cake layers (with and without cocoa), sour cream, nuts, pineapples. Alternate between these layers until you run out of all ingredients (except for the cream). Having formed a neat dome, brush the cake with the remaining mixture of sour cream and sugar and put it in the freezer for 20-25 minutes. At this time, melt a medium-sized chocolate bar in a water bath. Remove the treat from the freezer and pour the finished icing over it. To soak the treat, it is better to put it in the refrigerator overnight.

Biscuit:

Take 4 eggs. Rinse them and separate the whites with the yolks. Mix the latter with 80 g of sugar, beat well until the mass turns white. Add another 80 g of sugar to the whites and beat until light, non-falling foam. Combine the yolks with 1/3 of the total protein, mix all the ingredients. Add half a cup flour, a teaspoon of baking powder and a couple of teaspoons. spoons of cocoa. Stir the mixture so that there are no lumps left in it. Pour in the remaining protein-sugar mass.

Tip: at this stage, the dough should be mixed very carefully, picking up the mass from below and lifting it up.

Line a baking dish with parchment paper and pour in the dough so that it only reaches 2/3 of the total height of the dish. Bake more than one cakes if necessary. The oven should be preheated to 180 °, baking time 42-44 minutes.

Filling:

Break 200 g of butter biscuits (preferably a cracker) into small pieces. Beat a jar of boiled condensed milk (400 g) and a pack of cream with a mixer. oils. Combine the mixture with cookies and a glass of peanuts.

Assembling the cake:

Cut the finished biscuit lengthwise into 2 pieces. Place the bottom piece on a platter (you can soak it with a few tablespoons of strong coffee or sugar syrup if you like).

Advice: it is more convenient to collect "Snickers" in a split ring - this will allow you to make a perfectly smooth, neat dessert.

Place some of the filling on top of the biscuit, align carefully. Cover the peanut mixture with the second crust, press down a little. If you have more than two biscuits, then lay them on top of each other, making the same layers from the filling. Place the cake in a cold place for a couple of hours to freeze the cream. You can decorate the treat with chocolate icing and nuts.

Cakes:

To make a soft grandma-like biscuit, mix 100 g of cream in a fireproof saucepan. butter, 210 g sugar. sand and a couple of tablespoons of honey. Heat the resulting composition in a water bath. Remember to stir constantly. After 4-5 minutes, all its components should completely dissolve. Put 10 g of slaked soda in a bowl and heat for 1 minute. Remove the container from the stove and add a couple of eggs. Pour in 310 g flour and mix thoroughly. Refrigerate for half an hour. After that, put the thickened dough on a floured work surface, form a tourniquet from it and cut into 8 equal parts. Make neat balls out of them and place them on a floured board. After that, each ball must be rolled out as thin as possible and baked in a preheated oven at 200 °. The cakes should cook in 3-5 minutes.

Tip: to prevent the dough from swelling, the preforms should be pierced in several places with a fork before baking.

Quickly remove the finished cakes from the baking sheet and leave to cool on a plate. Give each piece the correct round shape. Collect the cuttings in a separate container.

Cream:

Beat 300 g cream with a mixer. butter, add 1 can of boiled condensed milk to it.

Tip: add condensed milk slowly, in several steps, mixing the mass with a mixer.

Whisk the cream until smooth. Grind half a glass of walnuts in a blender (you should get about 100 g). Combine 50 g of them with chopped scraps from the cakes, leave another 50 g in a separate container.

Assembling the cake:

Spread cream on each crust and sprinkle with chopped nuts. Collect all the layers of the cake. Cover the top and sides with cream and decorate with a sandy-nut mixture. Almond petals and chocolate chips can be used as decoration for "Medovik".

Dough:

Mix one egg with a glass of sah. sand, 200 g of homemade cottage cheese, 1 bag of vanillin and a teaspoon of quenched soda. Leave the mixed mass for 20-30 minutes. at room temperature - during this time it will become more lush and airy. Gradually add 250 g flour into the mixture. Knead a firm, but not too tough dough. Divide the finished mass into 6 parts. Roll each of them thinly and shape into the correct circle (you can use a large diameter plate for this). Fry in a pan until golden brown.

Tip: To prevent the cakes from swelling, prick them in several places with a fork.

Curd dough can also be baked in the oven at a temperature of 180 °. They will cook quickly - each cake will take no more than 5-7 minutes.

Cream:

Mash one egg with a glass of sugar and three tablespoons. spoons of flour. Pour half a liter of milk into the mixture and add a bag of vanillin. Mix the cream thoroughly and put on low heat. Boil the resulting mass, stirring all the time, until thickened. Remove from stove and place in a cool place. In a separate bowl, beat 200 g cream with a mixer. oils. Gently pour the cooled custard into it. Stir.

Assembling the cake:

Brush each crust with custard and so, layer by layer, assemble the dish. Thoroughly coat the top and sides with a creamy mass. You can decorate the treat with nuts, berries, chopped cookies and chocolate chips.

Dough:

Take 500 g of chicken or beef liver, rinse, dry and grind using a blender (meat grinder). Add one egg, half a cup of sour cream, half a cup (or a little less) flour, salt and pepper to your taste into the resulting mass. Stir well.

Tip: the consistency of the mixture for the liver "cakes" should resemble the dough for pancakes.

Fry the liver on both sides in a well-heated, oiled frying pan.

Sauce:

Chop 4 onions finely. Take 5 medium carrots, peel and grind on a large grater. Fry it along with the onion. Rinse, dry and chop one bunch of greens - parsley and dill. Peel 3 cloves of garlic, soften them with a press and combine with 250 g of mayonnaise.

Tip: you can add mushrooms (4-5 pcs.) To carrots and onions. Rinse, chop them finely and fry thoroughly in vegetable oil (there should be very little of it).

Assembling the cake:

Place the liver pancake on a flat plate, brush it with the garlic-mayonnaise mixture, place an even layer of fried carrots and onions on top, then sprinkle with herbs.

Tip: on top of parsley and dill, you can put a little sweet pepper (you can cut it into cubes / strips).

Collect all layers of your dish in this way. Grease the top pancake only with the garlic-mayonnaise mixture and sprinkle with herbs. To soak the cake, it is recommended to put it in the refrigerator overnight.

Dough:

Beat four eggs with a glass of granulated sugar. Combine 180 g flour, 20-22 g cocoa and the same volume of baking powder, stir and add to the egg mixture. Beat well for a soft, homogeneous dough. Pour into a baking dish and bake at 180 ° until tender (about 30-45 minutes).

Tip: it is better not to grease the form with anything, but to lay it with a special parchment for baking.

Custard:

Combine one egg, 130 g sugar. sand, 100 ml of warmed milk and 60 g of flour (3 tablespoons with a slide). Put the mixture on low heat and let thicken, stirring constantly. Remove the cream from heat and add 150 g of cream. oils. Move to a cool place to cool.

Tip: you can also make such a cake with curd cream - it will be no less tasty.

Impregnation:

Pour 130 g of sugar into 100 ml of boiling water. sand and tea. a spoonful of instant coffee. Mix gently.

Tip: you need to prepare the impregnation if you do not want to leave the cake in the refrigerator overnight.

Glaze:

Simmer for 3 tablespoons. tablespoons of sugar, a couple of teaspoons of cocoa and a couple of tablespoons. spoons of milk. After 5 min. remove the mixture from the stove, add 30 g of cream. butter, mix well.

Assembling the cake:

Cut the cake lengthwise into 3 pieces. If you have prepared an impregnation, pour it on each of the layers.

Tip: do not dip whole cakes in the impregnation. Better to take a teaspoon and gently wet the surface of the biscuit.

Spread the custard over the blanks and assemble the cake. Top with icing over the treat. If it becomes too thick, then spread it on top and sides with an even layer. Sprinkle the cake with ground almonds.

Dough:

Take 4 eggs, divide them into whites and yolks. Whisk the whites with 2 cups of granulated sugar and mix with 255 g sour cream, 310 g flour and a teaspoon of baking soda. Bring the mixture to a smooth, airy consistency. Pour the resulting dough equally into two containers. Add 170 g of nuts to one of them (it is better to take walnuts and first break them into small crumbs), to the other - the same amount of thoroughly washed raisins. For baking, use two identical tins, lined with parchment paper. Pour the dough into them and send to the oven preheated to 180 ° for 15-20 minutes.

Tip: Bake the cakes until golden brown. Overdrying them is not recommended. You can check the readiness of the dough with a wooden toothpick.

Custard:

Break 1 egg into a saucepan, add 240 ml of milk, 110 g of sugar and a spoonful of flour. Stir well and whisk the mixture, then place on the stove. Turn on low heat and stir the cream all the time. When it thickens, remove from the stove and set to cool. Soften 200 g cream. butter and add it to the cooled mixture. Beat the mixture a little longer, until it turns into an airy foam.

Assembling the cake:

Cut the cakes lengthwise to make 4 identical pieces. Lay them on top of each other, gently lubricating with cream. Spread the custard mixture over the top and sides of the cake, and use nuts, raisins, chocolate or candied fruit as decoration.

Tip: The cakes for this custard dessert need to be soaked well, so let it brew. As a rule, 2-3 hours is sufficient.

Dough:

Take a deep saucepan and mix in it 125 ml of boiled water, the same amount of cow's milk and 100 g of softened cream. oils. Put on low heat. When the butter has completely melted, add a pinch of salt to the mixture. Then add 2/3 cup flour and quickly knead the dough. Form a uniform ball, but do not overexpose in a hot saucepan. Take out the resulting mass and let it cool. Then you can add 4 eggs: stir in them one by one until the resulting mass is smooth. Divide the finished mixture into several strands and put on a baking sheet. Send the cake blanks to the oven preheated to 200 °. After 20-25 minutes, the dough will be ready.

Tip: Before baking, do not forget to put parchment paper, generously greased with butter, on a baking sheet. oil.

When the strands of dough rise, you can reduce the heat to 150 °. It is important not to open the oven while baking, otherwise the cake blanks will settle and will not be airy enough.

Cream:

Whisk together 700 g sour cream (at least 20% fat) and 2/3 cup sugar. You can add crushed nuts, chocolate chips, candied fruits, etc. to the mixture.

Assembling the cake:

Break the cooled custard filaments into pieces and lay out in a slide. Pour sour cream over the cake and leave to soak for 3-4 hours. Top treats can be decorated with chocolate icing or coconut flakes.

So, you have familiarized yourself with the best recipes for simple cakes that you can cook at home. Make your family and friends happy for any holidays - birthday, New Year, March 8, February 23 - and even for no reason. And don't be afraid to experiment: add new ingredients, change proportions, come up with new decor options. Remember that any cake is, first of all, a reflection of your taste!

Li.Ru culinary community -

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It's great that today there is a huge selection of different goodies, ranging from simple cookies to gourmet cakes, but I am of the opinion that one homemade cake is better than two store-bought ones. Therefore, I suggest you today get acquainted with the best and fastest cake recipes that will not leave anyone indifferent. You won't even believe how easy it is to create these masterpieces with your own hands. Take out your kitchen gadgets and cook deliciously with “Delicious”.

So, the best selection of cakes for any celebration!

Cherry in the snow cake

This dessert is not only delicious, but also beautiful, it will effectively complement your holiday. Be sure to take note.

Ingredients:

• oil - 1 pack;
• wheat flour - 0.5 kilograms;
• sour cream - 1000 grams;
• sugar - 1/2 kilogram;
• soda - 5 grams;
• salt - 5 grams;
• pickled cherries to taste.

Cake "Cherry in the snow". Step by step recipe

1. Pre-marinate the cherries in cognac.
2. The baking powder must first be poured into sour cream (200 grams).
3. Pour a glass of sugar into the butter, pour in sour cream and beat with a mixer.
4. Next, knead the dough by adding sifted wheat flour.
5. Now we divide the dough into 12-15 parts and send it to a cold place for three hours. Wrap our dough pieces with stretch film (food grade).
6. When the time is up, roll out each piece into a long rectangle and spread the cherries on the center with a strip from the beginning of the rectangle to the end, sprinkle with sugar, seal with a pipe.
7. The rectangles must be the same length.
8. We put a baking sheet with tubes in a preheated oven and bake for 25 minutes at 190 degrees.
9. We take out and prepare the cream.
10. Beat sour cream (800 grams) with sugar.
11. We spread 5 tubes on a dish, this is the lower tier. Lubricate with cream, then 4, then 3, 4 and the top is 1 tube.
12. Coat everything with cream.

Bon Appetit!

Are you already hearing rave reviews from your guests? No? Then make the "Cherry in the Snow" cake, delight and attention are guaranteed to you! This recipe will be added to the list of your regular dishes on the table.

Cake "Unusual hut"

Today I suggest you upgrade your old recipe and bake a delicious dessert in a completely new way.

Ingredients:

For pancakes:

• milk - one glass;
• eggs - 2 pieces;
• vegetable oil - 70 grams;
• salt - 1/2 teaspoon;
• flour;
• sugar - 80 grams.

For filling:

• strawberries - 1000 grams (to taste);
• black or milk chocolate - one bar.

For the cream:

• sour cream 30% - 500 grams;
• vanilla - 1 sachet;
• sugar - 1 glass.

Cake "Unusual hut". Step by step recipe

1. Beat eggs with salt, add hot water (0.5 cups) to this mixture.
2. Then you need to introduce one glass of milk, which is only from the refrigerator, then you need to add sugar and vegetable oil. Add flour gradually.
3. Bake pancakes in a skillet. There should be about 15 of them. Or you can take your favorite recipe for thin pancakes.
4. Beat the sour cream with sugar using a mixer at the highest speed. This will be our cream.
5. Put strawberries in each pancake and sprinkle with sugar, wrap in a tube.
6. Line up our tubes in a house, below 5 pancakes, then 4, then 3, 2 and 1 pancake on top.
7. Decorate with chocolate and cream, you can use a spray can, or you can whip it yourself!

Bon Appetit!

Cook this unusual dessert and you and your guests will be delighted. The juicy pancake and strawberry cake "Unusual hut" is an ideal delicacy that will become a highlight on every table. Be creative in cooking, surprise with unusual desserts, replace the filling with the one you like more, try it with cherries.

Incredibly delicious cake "Royal taste"

This cake combines different flavors, which is what makes it special!

Ingredients:

For one cake:

• eggs - 2 pieces;
• sour cream 30% - 1 glass;
• sugar - 200 grams;
• starch - 1 teaspoon;
• baking powder - 1 teaspoon;
• flour - 1 glass;
• salt - 1/2 teaspoon
• addition to the cake - to taste.

For a cream for 4 cakes:

• sour cream - 1 kilogram;
• icing sugar - 250 grams;
• vanilla - 1/3 sachet.

Cake "Royal taste". Step by step recipe

1. You can bake as many cakes as you like - from two to five, if you really want to surprise your guests.
2. I took such additives in the cake: peanuts (any nuts can be used), raisins, cocoa and coconut.
3. Knead the dough: beat eggs with sugar, pour in sour cream, add flour, baking powder, starch, our first crust additive and a pinch of salt.
4. Bake in a preheated oven to 190 degrees in a form covered with parchment. Remove hot.
5. Repeat the same steps with each cake.
6. We collect the cake, grease it with cream. Decorate with chocolate.

Bon Appetit!

Cook with a good mood and love a real masterpiece! The cake also consists of 4 delicious cakes, and the highlight is that each cake is with different additives.

Sour cream cake "Truffle"

I really love chocolate and its derivatives, so I am sharing a recipe for a gorgeous all-chocolate Truffle cake. Soft, delicate, chocolatey, soaked - it's all about Truffle Cake, which just melts in your mouth. Hands reach for the second piece by themselves.

Ingredients:

• flour - 375 grams;
• egg - 1 piece;
• sugar - 250 grams;
• sour cream - 250 milliliters;
• soda - on the tip of a knife;
• vinegar - 15 grams;
• cocoa - 100 grams.

For the cream:

• condensed milk - 1 can;
• oil - 200 grams;
• cocoa - 100 grams.

Truffle sour cream cake. Step by step recipe

1. Mix the egg with sugar, it is better to beat with a mixer, pour in sour cream, add soda to extinguish with vinegar, flour, and cocoa powder. This will be our dough.
2. Put the mixture in a special baking dish, sprinkled with breadcrumbs.
3. Bake at 190 degrees for 45 minutes.
4. Cut the cake into two parts.
5. Cream: butter plus one can of condensed milk - beat, add one hundred grams of cocoa, mix.
6. Smear each layer of cake with cream.
7. To make the dessert more saturated, leave it in a cool place for 12 hours!

Bon Appetit!

This cake is easy to prepare, but amazing in its taste. Just a chocolate delight. Plunge into the world of beauty with Truffle sour cream cake.

Unusual Vulcanische cake

Take note, this dessert is instant cooking. The feed will amaze everyone!

Ingredients:

For the test:

• egg - 1 piece;
• sugar - half a glass;
• wheat flour - 1.5 cups;
• butter - 100 grams;
• soda - 1/2 teaspoon;
• vinegar - 1 teaspoon.

For filling:

• nuts - 100 grams.

For the cream:

• sour cream 25% - 500 grams;
• sugar - 200 grams;
• chocolate - 100 grams.

Vulcanische cake. Step by step recipe

1. First, mix the butter and sugar well, or it would be even better to beat with a mixer, add eggs, soda, slaked with vinegar to the same mixture and continue to beat. Then flour, and knead the dough, it should not be tight.
2. Divide our kneaded dough into circles. Put nuts in the middle and make balls so that the nuts stay in the middle. You can make more or less balls as you like.
3. Do this with the whole dough.
4. Bake in a preheated oven to 220 degrees for 30 minutes.
5. For the cream, you need to beat the sour cream with sugar with a mixer.
6. After cooling, spread the circles with cream on all sides, and lay out like a "volcano".
7. Top with boiled glaze.
8. Leave for impregnation.

Bon Appetit!

Here is such an interesting and tasty cake. You have not tried this before. The cake consists of balls, which is inside with a surprise, absolutely everyone will like it.

Cake "Milchmädchen"

This cake came to us from Germany, this delicacy is very fond of there, and every family considers it a tradition to cook this cake for every holiday. Try it and you will be delighted with the lightness and ease in cooking and impeccable taste!

Ingredients:

• condensed milk - 360 grams;
• eggs - 2 pieces;
• flour - 1 glass;
• baking powder or soda - 1 teaspoon;
• cream 35% - 400 milliliters;
• sugar - 250 grams;

Cake "Milchmädchen". Step by step recipe

1. First, mix the condensed milk with eggs with a whisk, then add flour. This will be our dough.
2. Set the dough aside for 20 minutes. After the lapse of time, pour two full tablespoons of dough into a mold covered with parchment and level.
3. Bake 6 cakes in total.
4. Bake the cakes at 190 degrees for 5-8 minutes.
5. Let's prepare a cream for our cake: beat the cream with sugar at the maximum speed of the mixer, beat until a dense consistency.
6. Spread cream on the cakes.
7. Leave in the refrigerator overnight.

Bon Appetit!

This dessert is something incredible, it is impossible to describe this divine taste. See for yourself that this is the perfect treat for your family! Cook deliciously with “love to cook”.

"Kefir" chocolate cake

The easiest cake available to everyone! It will surprise you with its taste, so feel free to start cooking! I have already been convinced of this many times!

Ingredients:

• kefir - 1 glass;
• sugar - 250 grams;
• eggs - 2 pieces;
• vegetable oil - 40 grams;
• cocoa powder - 50 grams;
• soda;
• flour - 500 grams.

Ingredients for the cream:

• sour cream - 1 package;
• sugar - 250 grams;
• oil - 100 grams.

Chocolate cake "Kefir". Step by step recipe

1. Beat eggs, adding refined sunflower oil and kefir.
2. Next, take another bowl and mix the wheat flour, sugar, soda and cocoa powder. Add the egg mixture and stir.
3. Pour into a special baking dish, sprinkled with breadcrumbs or simply oiled. Bake in the oven at 180 degrees for 30-40 minutes.
4. After cooling, remove from the mold, cut into 2-3 cakes.
5. For the cream, take softened butter, sour cream, sugar, beat. The cream is ready.
6. Grease the cakes.

A dessert that does not require much effort is the Kefirny cake. Cook and enjoy! Can you imagine the delight of a family when you make a cake with your own hands better than a factory one?

With these super-recipes for homemade cakes from "I Love to Cook", forget the way to the shops for ready-made products. Cook at home and delight your loved ones with homemade, delicious pastries. And remember the main principle of making delicious cakes: if you approach cooking in a good mood, then the result will be unsurpassed! If you liked my selection of recipes, write comments. And be sure to try and.

“Very tasty” wishes you bon appetit!