Description

Cake "Snow"- this is a delicious combination of crumbly shortcrust pastry with an amazing curd soufflé hiding aromatic strawberry confiture. Such pastries are ideal for a festive (especially New Year's) table, and for a children's party they will be simply irreplaceable.

Snow cake is very easy to make. A delicacy is prepared from simple ingredients. The crust consists of delicate shortbread dough, and the filling is made from cottage cheese whipped with milk and gelatin, as well as strawberry jam. To prepare the dessert, we don’t need a lot of sugar, so the taste of the Snow cake will not be cloying. The main sweetness is aromatic strawberry confiture, which will take us back to the warm and colorful summer.

Thanks to the curd soufflé, the surface of the cake resembles a snow-covered meadow. Decorate it with drops of strawberry jam, and make snowflakes and Christmas trees out of white chocolate. The curd soufflé goes very well with aromatic strawberries and looks like a real airy cream.

Making a New Year's snow cake is not at all difficult. Take your good mood with you and head to the kitchen to prepare a fragrant confectionery masterpiece. Our step-by-step recipe will help you take into account all the secrets and nuances of cooking. Each cooking stage contains a photo, so you can prepare the dessert very quickly. As a result, your New Year's table will be decorated with a beautiful, tasty and truly snowy cake!

Ingredients

• 
  (125 g)
• 
  (3 tbsp for dough, 125 g for soufflé and 400 g for confiture)
• 
  (1 PC.)
• 
  (200 g)
• 
  (500 g)
• 
  (pinch)
• 
  (250 g)
• 
  (1 tsp)
• 
  (20 g)
• 
  (400 g)

Cooking steps

Prepare the ingredients you will need to make shortbread. The ingredients for the shortcrust pastry, as well as the cutting board on which you will knead it, must be cold. The oil needs to be cooled. Take the fattest butter, because the quality of the shortbread directly depends on this.



Pour 3 tablespoons of sugar into a deep container, add butter and beat with a mixer for 5 minutes. There is no need to beat any more, otherwise the butter may separate. The texture should be uniform and smooth. In a separate container, beat the eggs until fluffy and thick foam forms.



Add beaten eggs to the resulting mixture of butter and sugar. Add the eggs in a light stream, stirring constantly until the products are completely combined.



Now you need to sift the flour so that it is enriched with oxygen and the dough becomes more airy. Add a pinch of salt to the sifted flour. Salt enhances the effect of sugar, and the dough acquires a more interesting taste. Pour the flour into the previously prepared mixture. Chop the dough into crumbs using a knife so that it is soft, but the main thing is not to overdo it with flour. To ensure that the dough is elastic and easy to roll out, form balls, wrap in film and place in the refrigerator for at least 20 minutes.



To bake shortbread dough, you need to preheat the oven to 200 degrees. While the oven is heating up, let's make the crust. We take the dough out of the refrigerator and roll it out into a layer 2-3 millimeters thick. The dough makes a crust and several small cookies for decoration. Place the rolled out cake in a pan lined with parchment paper. To prevent the crust from rising, pierce it with a fork all over the surface and place beans or peas on top. Place the prepared cake in the oven for 10 minutes. Then remove the “weight” from it and bake for another 20 minutes at 180 degrees until the cake is browned. We take out the cookies a little earlier.



In the meantime, let's prepare the curd soufflé. We take fresh milk so that it does not curdle during the cooking process.



Pour 150 milliliters of milk into a deep metal bowl, pour in the required amount of gelatin and leave for 20 minutes to swell. At this time, use a mixer to mix the cottage cheese and the remaining milk until smooth, so that there are no lumps. Place the bowl with the swollen gelatin over low heat, and stirring constantly, bring to a boil. Gradually add 125 grams of sugar to the gelatin mixture, stir, and wait until the sugar is completely dissolved. Using a mixer, combine the curd mass with the gelatin mixture, mixing thoroughly. Prepare the mold in which you will form the Snow Cake. Carefully pour the resulting curd mass into it and send it to rest in the refrigerator.



Let's prepare the berries for confiture. You can use any berries you like. In this recipe we use frozen strawberries.



Let's start preparing the confiture. Puree the strawberries using a blender, place over medium heat and bring to a boil. Gradually add the remaining sugar to the berry puree, leaving 2 tablespoons. Mix pectin with 2 tablespoons of sugar and also add to strawberry puree. Reduce the heat and cook for another 10 minutes, stirring constantly to prevent it from burning. Remove the jam from the heat and let it cool. The puree should thicken and flow from the spoon in a thick thread.



We take the mold out of the refrigerator and spread the confiture onto the curd soufflé. We continue to form the “Snow” cake and lay out the sand base. Place the cake in the refrigerator for 4-6 hours, or better yet overnight.



Let's prepare the decoration for our cake. To do this, take parchment paper and use tempered white chocolate to draw snowflakes and a Christmas tree. We will “hang” a decoration from a drop of frozen confiture on the Christmas tree.



Now we need to shape the cake so that the snow-white curd soufflé is on top. Place the cake pan in a bowl of hot water, cover the top with a dish that is slightly larger in diameter than our “cake layers”, and turn the cake over onto it.



After we “turned” the cake inside out, it looks like a clearing where the first snow has just fallen.



Let's decorate our snow cake with a Christmas tree, snowflakes and drops of strawberry jam, similar to red viburnum.



So our New Year's dessert with a juicy colorful filling of fragrant strawberries is ready. This dessert will be a good decoration for the holiday table. Happy New Year holidays and more magic in your life!



Bon appetit!

Snow cake is the collective name for some layered desserts decorated in light shades. The principle of preparation, the composition of the cakes and cream, the types of finishing vary greatly from recipe to recipe, but one thing remains the same - the surface of the cake is decorated with creams, fondants, chocolate or white mastic, the edges are breaded with biscuit crumbs, coconut or almond flakes. The dessert is complemented with elements in the form of snowflakes, roses, curls and rosettes.

To assemble cakes, use shortbread, sponge, muffin, and puff cakes. In no-bake recipes, instead of dough, piece cookies or gingerbreads, custard profiteroles, sheet Viennese waffles or crispy rolls are used. The cream is prepared from liquid cottage cheese, artificial and natural cream, and condensed milk. Canned and fresh fruits, nuts, coconut flakes, and dried fruits are suitable as flavoring ingredients and for finishing.

You can learn how to make snow cake from the recipes below.

Snow cake without baking

A delicious dessert without too much complexity. Made from large cookies with a sandy or airy texture. Instead of cream, the original German recipe recommended using store-bought chocolate spread, but it turns out very fatty. It is best to mix it with some dairy product (condensed milk, soft cottage cheese, pre-whipped cream).

List of ingredients:

• Crumbly cookies – 400 g.
• Chocolate spread – 200 g.
• Condensed milk – 150 g.
• Sour cream – 250 g.
• Sugar – 100 g.
• Vanilla flavoring – 1 pack.
• Chocolate bar – 100 g.
• Butter – 50 g.
• Cherry for decoration.

Cooking method:

1. Spread the piece cookies with a mixture of chocolate paste and condensed milk. If desired, add a little sweet alcohol to the mixture.
2. Place the prepared products in a spiral into a springform dessert pan, placing them with the coated side toward the center.
3. Make a lush cream from full-fat sour cream, vanilla flavoring and sugar. Place two thirds of the cream on the surface, leave the rest in a closed container for the time being.
4. Leave the semi-finished product for 3-4 hours in the refrigerator without removing the tin ring. When the cookies are saturated with moisture from the chocolate mass and soften, remove the mold and decorate the edges with the remaining cream.
5. Dissolve the chocolate bar in a water bath along with a piece of butter. It is important to prevent water from getting into the chocolate (the spoon and utensils must be dry), otherwise everything will curdle.
6. Make a web of melted chocolate in a random order across the surface of the cake. Decorate the composition with cocktail cherries or regular canned berries from jam or compote.

Snow cake made from profiteroles

A most delicate treat made from profiteroles (small custard cakes) and light sour cream. The recipe exists in two versions - with filled cakes and empty ones. For a cake, profiteroles are filled only half with cream, condensed milk or cottage cheese, otherwise the dough in the dessert will become almost imperceptible.

List of ingredients:

Choux pastry:

• Chicken egg – 3 pcs.
• Sugar in the dough – 100 g.
• Wheat flour – 250 g.
• Butter, margarine – 200 g.
• Water or milk – 250 ml.
• Salt – a pinch.

Sour cream:

• High fat sour cream – 300 g.
• Vanilla flavoring – 1 pack.
• Sugar in cream – 100 g.

Finish:

• Butter – 50 g.
• Bitter chocolate drops – 50 g.
• Yellow and black raisins (or dried apricots) – 50 g.
• White chocolate bar – 100 g.
• Liquid cottage cheese and prunes for filling profiteroles.

Cooking method:

1. Boil milk or plain water over low heat. Completely melt 200 grams in it. a piece of margarine or butter, as well as 100 g of sugar. Bring the fat mixture to a light boil and add flour little by little.
2. Knead thoroughly and form a loose glossy mass from the brewed flour, well lagging behind the walls of the saucepan. Remove from heat and cool to room temperature, stirring occasionally. To speed up the process, the dishes can be placed under cold water.
3. It is important that there are no hot pockets left inside the dough, otherwise, when beating the eggs, the whites will curdle and profiteroles will not turn out.
4. Use a deep teaspoon to select small balls from the lump and place them on parchment paper away from each other, since the choux pastry greatly increases in volume when baked.
5. Bake at 200 degrees for 10-15 minutes. Profiteroles should be uniformly golden in color.
6. Beat sour cream with sugar and vanilla flavoring. Separately mix liquid cottage cheese, finely chopped prunes (pre-soaked in warm milk or water) and a little honey.
7. Cool the cakes halfway, fill with thick curd mass and place tightly in a springform pan. Make the first and last layer from empty cakes.
8. Pour sour cream over everything on top and decorate with a web of white fondant.
9. Prepare the fudge in a water bath using butter and a white chocolate bar broken into small pieces.
10. Leave in a cool place for 4-8 hours.

Snow cake "Venetian"

A complex recipe that will take about 2-3 hours. However, the time spent will be justified, because in the end there will be a luxurious cake with exquisite marzipan and mastic decorations on the table. It will require a lot of powder and sugar. It is better to make decorations not traditionally white, but from a ready-made semi-finished product (powdered sugar tinted with dye).

List of ingredients:

Dough:

• Wheat flour – 300 g.
• Low-fat sour cream – 50 g.
• Butter – 200 g.
• Baking powder for 1 kg.
• Granulated sugar – 100 g.
• Sweet alcohol – 30 ml.
• Yolks – 7 pcs.

Cream:

• Dried apricots – 300 g.
• High fat sour cream – 200 g.
• Walnut – 200 g.
• Granulated sugar – 100 g.
• Butter – 150 g.

Finish:

• Flavored powdered sugar – 400 g.
• Proteins – 3 pcs.
• Cognac optional – 30 ml.
• Crushed nuts or almond flakes – 150 g.
• Orange juice – 50 ml.

Decoration:

• Protein – 1 pc.
• Blue powdered sugar (tinted) – 200 g.

Cooking method:

1. Beat the biscuit base from sugar, yolks and sour cream, into which add flour with flavorings and baking powder in parts. At the end of kneading, add 1 tsp. dessert alcohol.
2. Bake three biscuits at 190-200 degrees. Cool and cut into 6 cakes.
3. Boil 100-200 ml. alcoholic invert syrup made from lemon juice, sugar, water and cognac. Cool and soak all six cake layers.
4. Boil dried apricots with sugar and rub them through a sieve. Mix the resulting thick puree with sour cream, crushed cold butter and beat until fluffy. Chill again to achieve desired thickness.
5. Make the base for the dough from the cakes and cream. It is best to place the coated cakes in a tin ring, so the cake will retain its shape. It’s just that the dessert can “float” on the plate due to the high moisture content of the cream and soaked cake layers.
6. Calcinate the nuts, cool and grind into flour. Boil syrup from 200 ml. water, 50 ml. orange juice and 100 g sugar. Whisk until light milky in color.
7. Cool the whites thoroughly in advance and mix with a mixer until dense peaks form.
8. Mix fluffy whites and nut flour into a whitish syrup, cooled to room temperature. The marzipan mass is ready.
9. Roll it out on powdered sugar into the thinnest layer, like dumplings or dumplings.
10. Remove the tin ring from the biscuit base soaked in cream and cover it with a marzipan circle.
11. Using a special plastic iron or just wet hands, smooth the marzipan layer on the surface of the cake.
12. Carefully trim off excess along the edges or form beautiful folds.
13. On top of the marzipan layer, make a layer of regular sugar icing. To do this, beat 150 g - 200 g of powder with a wooden spoon along with 2 tbsp. l. water and a quarter tsp. citric acid (30 ml citrus juice).
14. After the frosting layer has hardened, the snow cake is decorated with sugar curls and snowflakes.
15. Beat the ice-cold egg white to stiff peaks and mix with powdered sugar until you obtain a plastic mass that can be piped out of a confectionery cornet.
16. Pipe free-form curls and snowflakes onto a sheet of parchment, dry in the open air and carefully transfer to the surface of the cake.
17. Infuse the dessert for 4-6 hours.

Cake “Vasilievsky with meringue”

Meringue is a delicate pastry made from whipped egg whites with a fragile crumbly texture. The cake with it comes out very airy. A layer of protein cakes mixed with sweet and sour curd cream adds a special piquancy to it.

List of ingredients:

Dough:

• Wheat flour – 100 g.
• Sugar – 190 g.
• Cocoa powder – 50 g.
• Chicken egg – 4 pcs.
• Baking powder – 10 g per 1 kg. test.

Meringue cakes:

• Powdered sugar with flavoring – 130 g.
• Fresh proteins (1-3 days) – 3 pcs.
• Water – 2 tbsp. l. (40 ml.)

Cream:

• Soft mashed cottage cheese – 300 g.
• High fat cream – 200 ml.
• Condensed milk – 100 g.
• Yellow raisins – 50 g.
• Sugar – 100 g.
• Vanilla flavoring – 10 g.

Cooking method:

1. Make the biscuit base separately. First, grind the yolks with powder, then add the ice-cold whites, mixed with a mixer until stiff peaks form.
2. Combine the egg mass with baking powder, cocoa powder and flour. Knead the batter.
3. Pour into three forms up to half the volume. Bake chocolate biscuits, which after cooling, cut into six cakes.
4. For impregnation, cook invert syrup from 50 ml. orange juice, 100 g sugar, 30 ml. coffee liqueur and 150 ml. water.
5. The meringue is baked a day before making the cake, since it still needs to dry under natural conditions.
6. Cool very fresh whites and beat with a mixer until fluffy, gradually mixing with powdered sugar and a small amount of water. Place on parchment and bake at 150 degrees, with the oven door slightly open.
7. Fold the meringues separately and dry for about 1-2 days.
8. Beat the chilled cream with condensed milk, then mix with cottage cheese, well steamed in advance.
9. Divide the cream into two parts. Crumble the meringue into one of them, add cocoa powder and pre-steamed raisins.
10. Soak the cakes and assemble them in the mold, covering them with cream. Alternate through the layer with regular cream and cream with meringue pieces.
11. Finish the surface of the dessert with white curd cream without additives. Decorate the perimeter with whole meringues and soaked dried fruits.
12. If you have a torch in your kitchen, whole meringues can be lightly baked on top to create spectacular color transitions from milky to caramel to brown.
13. Soak the cake for 4 hours.

Cakes with sour cream or yogurt, condensed milk...an endless world of joy and happiness. I have always envied pastry chefs who dedicated their lives to creating cakes every day. After all, a good cake is always a real work of art. Although you can bake an instant cake at home, like our “Snowball”.

In general, we can divide all the cakes that we have ever heard of according to two criteria.
The first one is cakes. Everyone knows that they come in biscuit, shortbread, honey (I recommend making a delicious honey one at the link), curd, etc. The first category includes, for example, Biscuit with tangerines.

The second is the principle of constructing the entire cake. The easiest way, I think, is to bake the required number of cakes and combine them with cream.

More difficult - when you have to cut, for example, a sponge cake into 2-3 parts. This type of construction is more labor-intensive. The dancing is even more complex.

Our cake with sour cream is also assembled in a special way - the finished cake, which we baked and cooled, is disassembled into small pieces and these pieces are dipped in cream (in our case, sour cream with sugar) and placed in the cake. The appearance of such an instant cake is not at all simple, but festive and solemn. You can’t even tell at first glance that the pastry chef spent very little time preparing this simple bargain. .

I don’t remember exactly where I learned this method of building a quick cake, but I really liked it. The Count's Ruins cake is made using the same principle, only it uses two types of cream. For me, the instant cake with sour cream “Snowball” has become a kind of classic and I actively prepare it again and again. Just as classic and very tasty is the Prague cake,

I will share with you an important secret. You can come up with any design for the cake.

Firstly: pieces of cake can be dipped in various creams, fruit purees, honey, etc.

Secondly: When you take the cake out of the oven, you can soak it to give the cake a special flavor. For example, various fruit syrups, liqueurs or other types of alcoholic beverages, coffee or drinking chocolate are suitable.

Besides, Thirdly, you can decorate the cake with anything - pieces of fruit, nuts, ground cinnamon or chocolate chips, just powdered sugar, etc.
Be sure to take my tips and experiment every time.

So, now we will prepare an instant “Snowball” cake with sour cream, soak the cake with lemon syrup, and decorate the top with a little honey and ground cinnamon. I recommend serving Withcocoa.

We will need:

For the test

Condensed milk – 1 can

Flour – 1 cup

Salt – 0.5 tsp.

Soda – 0.5 tsp. (quenched with lemon juice)

Vanilla – ½ bag (2 heaped tsp)

Egg – 1 pc.

Lemon – 1 pc (optional for soaking the cake)

For cream

Sour cream – 200 gr.

Sugar – 1 cup (you can increase or decrease the amount to taste)

Ground cinnamon - optional (for garnish)

Honey – optional (for decoration)

Preparation:

Sincerely, Polya Rai.

1. Preheat the oven to 200 degrees.
2. Now, beat the eggs. Without stopping whisking, add sugar. Then mix the resulting mixture with flour and starch. For the best results, it is better to use a mixer or blender.
3. Grease the pan with oil using a special brush or line with baking paper.
4. Pour the batter into the prepared pan and bake until the cake springs back when pressed. Refrigerate.
5. Soak the gelatin in boiled cold water until it swells. Drain off excess water and melt the gelatin in a steam bath.
6. Rub the curd through a sieve to ensure fluffiness, remove lumps and ensure uniformity.
7. Remove the peaches from the syrup and allow the liquid to drain.
8. Mix syrup, cottage cheese, vanillin and powdered sugar with the melted gelatin mass.
9. Next, whip the cream and combine it with the curd mass.
10. Place the biscuit in a springform pan, place peaches on top and fill with curd mixture.
11. To set, place in the refrigerator for at least 6 hours. It is best if you have the opportunity to leave the product overnight.
12. After the recommended time has passed, remove the cake from the mold and place on a plate.

“Snowy” cake is the perfect solution for all holidays! A delicious, sweet cake that the whole family will delight in. Serve it cold, it will be even sweeter.

Although this is not the easiest recipe, it is worth the time to prepare it.

Preheat oven to 200°C. Grease a 28 cm diameter baking dish with butter. Grind the yolks with sugar into a fluffy light mass. Separately, beat the butter. Mix the yolks with butter and sour cream, add sifted flour with baking powder and knead into a homogeneous dough. Divide the dough into 6 parts and cover with film. Mash one part of the dough into a flat cake 0.5 cm thick. Transfer to the pan and bake until golden brown, 10 minutes. Bake the remaining cakes. Soak the cakes with brandy using a brush.

Pour boiling water over the prunes and leave for 30 minutes, then grind together with the nuts in a blender. Beat sour cream with half the sugar. Cream the butter with the remaining sugar. Mix the whipped sour cream and butter with the mixture of prunes and nuts. Coat 5 cakes with cream with a layer of 1–1.5 cm and stack one on top of the other. Cover with film and refrigerate for 3 hours.

Fry the almonds in a dry frying pan, grind in a blender or coffee grinder into powder. Mix with 150 g of powdered sugar and grind again. Add the essence, add water and blend to a smooth paste in a food processor. Add another 300 g of powdered sugar and honey and knead well. Dust your work surface with powdered sugar and roll out the marzipan into a circle 45 cm in diameter. Remove the cake and cover with marzipan.

Wetting your hands with water, smooth the surface, moving the folds down. Trim off the excess and smooth the seams to create a smooth surface.