Summer raspberry cake. Raspberry cake - a summer temptation for those with a sweet tooth

Bright fruit and berry accents in any dessert are an excellent stimulus for creative inspiration for beginners and experienced confectioners. The summer abundance of berries allows you to enjoy all the flavors, gives you the opportunity to enjoy the fresh vitamins collected right in the garden, or use them in preparing desserts.

A raspberry cake looks sunny and warm even in winter if you stock up on raspberry jam or frozen berries.

There are a lot of recipes for berry cakes. Let's look at several of them in more detail, and focus on the main issues of the technology for making berry cake, in which there are some subtleties.

Raspberry summer cake recipe - basic technological principles

In the summer, you don’t particularly want to stand in front of a hot oven, and even the most delicious gourmet dessert won’t cause any appetite if it’s oversaturated with calories.

The best option to save yourself from exhausting and hot work at the stove is no-bake cakes.

When choosing this method of preparing a cake, you will have to deal with gelling components: gelatin or agar-agar.

The best option in this case is agar-agar. Firstly, algae is used for its production, which gives desserts a more pleasant taste, unlike gelatin, which is made from animal cartilage tissue. Secondly, when using agar, gelling begins at 50? C, and on a particularly hot day this is an important factor that will avoid melting of creams, glazes and other components of desserts based on agar.

In addition, when using fresh raspberries to decorate a cake, you must remember that the berries quickly release juice, and to prevent them from spreading over the surface of the dessert, you should lay out the berries with delicate pulp immediately before serving.

1. Raspberry cake “Summer Garden”

Ingredients:

Raspberries 1 kg

Raspberry juice 200 ml

Granulated sugar 650 g

Cream, full fat 900 g

Gelatin (dissolved) 50 g

Honey 3 tbsp. l.

Chocolate (white, dark) 2 bars

Cocoa 80 g

Baking powder 2 sachets

Butter 365 g

Cooking technology:

To prepare the biscuit dough, beat the eggs into a large convenient bowl, add butter and 200 g of sugar. Beat the ingredients until the mass increases and acquires a homogeneous consistency. Continuously whisking, add flour, cocoa and baking powder. Divide the dough into 3 parts. Bake each in a round pan with a diameter of 36 cm for 10 minutes at a temperature of 220? C. The finished cakes must be cooled.

While the cakes are preparing, start preparing the soufflé. Combine 500 g of raspberries, previously rubbed through a sieve, with 400 g of granulated sugar and blend with a blender until the sugar is completely dissolved. Dissolve 40 g of gelatin in a small amount of warm water, whip the cream in a separate bowl and mix it with raspberry puree.

To make the jelly, add 50 g of sugar to the raspberry juice and bring to a boil. Then, when the temperature drops to 50? C, add dissolved gelatin and cool.

Start shaping the cake. In a springform pan, place alternate layers of sponge cake and soufflé. Distribute the souffle so that its thickness is greater than the thickness of the sponge cake. After laying out the last top layer of soufflé, pour the prepared jelly over the cake and place it in the refrigerator until it hardens.

When the jelly has hardened, remove the mold and start decorating. Glue the raspberries around the cake using melted chocolate, then place the jelly in a circle on top to form a border. To diversify the color scheme, you can replace some of the raspberries with blackberries. Prepare a modeling mixture from chocolate and honey and roll the baskets, then fill them with raspberries and place them on top of the cake. Several baskets can be turned over so that the spilled raspberries decorate the surface.

2. Recipe for raspberry summer cake “Berry Basket”

Ingredients:

Raspberries 800 g

Hazelnuts (you can use any to taste) 250 g

Butter 615 g

Condensed milk, whole 1 can

Boiled condensed milk 1 can

Granulated sugar 600 g

Premium flour 500 g

Vanilla extract 1 tsp.

Eggs, large 10 pcs.

Preparation:

Beat the eggs and sugar in a large bowl with a mixer until white, fluffy foam forms. Stirring gently with a spoon, add the sifted flour and vanilla extract. Remember that vigorous beating may disrupt the structure of the dough and the sponge cake will not rise. Therefore, after adding flour, mix it gently with a spatula.

Preheat the oven to 180?C. Grease a springform pan (? 26 cm) with oil, carefully spread the dough over it, and bake for 20 minutes. To prevent the dough from sinking, do not open the oven while baking. You can check the readiness of the sponge cake by piercing it in the middle with a wooden stick: if the dough does not stick to it, the semi-finished product is ready.

Cool the sponge cake and remove it from the pan. To prepare this cake, you need to remove all the crumb from the cake, giving it the shape of an empty box, and make a crumbly mass from the crumb.

Grind the nuts in a mortar. Prepare the cream by whipping 2 cans of condensed milk with butter and start assembling the cake.

Before filling the void in the sponge cake, coat it completely with cream. Then divide the cream, raspberries, hazelnuts and crumb into three parts and start laying out. First, place a portion of nuts on the bottom of the sponge cake and spread with cream. Place raspberries on top of the nuts and cover with cream again. For the third layer, use the crumb, which also needs to be liberally coated with cream on top. Repeat the sequence with the remaining prepared parts of the cake. At the very end, cover the entire surface of the cake with raspberries (it will be better if the quantity is enough to make a small mound). Place in the refrigerator until set.

3. Raspberry cake, summer - no baking

Ingredients:

Raspberries 600 g

Gelatin 40 g

Granulated sugar 160 g

Butter 225 g

Cottage cheese, fat 0.6 kg

Sour cream 200 g (if the cottage cheese is wet, less sour cream will be needed)

Cookies, oatmeal 600 g

Raspberry juice 150 ml

Cooking method:

Break the cookies into small pieces, add warm butter and beat with a blender. Line a springform pan with parchment paper and place the cookie mixture, pressing down thoroughly. Place in the freezer for 15 minutes.

While the crust is freezing, proceed to preparing the cottage cheese layer. Pre-soaked in raspberry juice, put gelatin (25 g) to dissolve in a water bath, then cool. Mix cottage cheese, half the raspberries, vanillin, sugar and sour cream in one bowl; beat the mixture using a blender. Add dissolved gelatin into the cream and mix well.

Prepare raspberry jelly by melting 15 g of dissolved gelatin in a water bath, then pour raspberry juice and water into it. The output should be 500 ml of liquid.

Start shaping the cake: place half of the curd mixture on the frozen cake layer and place a layer of raspberries on top of it. Then lay out the rest of the layer and put the cake in the freezer for 25 minutes. When the cake has hardened, place another layer of raspberries on it and pour in the liquid made from gelatin and raspberry juice. Refrigerate the cake until the jelly has completely hardened.

4. Raspberry cake “Summer day”

Ingredients:

Raspberries 500 g

Lemon zest 10 g

Juice of half a lemon

Chocolate, milk 50 g

Granulated sugar 530 g

Sour cream (25%) 600 g

Rum extract 1 tbsp. l.

Flour, wheat 300 g

Almond flour 300 g

Baking soda 1 tbsp. l.

Large eggs 4 pcs.

Kefir 1% 650 ml

Preparation:

Beat 250 g of sugar with eggs, then quench the soda with vinegar and add it along with kefir and rum extract, mix well. Add the sifted flour in parts and mix the dough until it has a homogeneous semi-liquid consistency. Line a 26cm baking dish with parchment paper, grease with butter and pour in half the batter. Bake the cake in an oven preheated to 180? C. Depending on the features of your stove, this will take 30-35 minutes. After this, bake the second half of the dough.

While the cakes are baking and cooling, start preparing the cream. Beat sour cream and sugar until the latter is completely dissolved. At the same time, turn on the mixer at medium speed so that the whey does not begin to separate. Squeeze the juice of half a lemon, add the zest, and mix everything thoroughly again.

When the cakes have cooled, cut with a long thin knife, along a horizontal line, into two parts, and begin to assemble the cake, placing a layer of cream and a layer of strawberries on each cake. Gently place raspberries on the surface of the cake and sprinkle with grated chocolate.

5. Recipe for summer raspberry cake with Mascarpone

Ingredients:

Butter (82%) 250 g

Large eggs 10 pcs.

Premium wheat flour 500 g

Baking soda 0.5 tsp.

Powdered sugar 250 g

Salt 1/3 tsp.

Raspberries 400 g

Blueberries 100 g

Granulated sugar 250 g

Cream cheese (preferably Mascarpone, but can be replaced) 750 g

Water 200 ml

Cooking technology:

Grind the softened butter with powdered sugar until a homogeneous texture is obtained. Add one egg and one yolk, beat well. Add flour, salt and baking soda. After thoroughly kneading the dough (it should be soft and slightly sticky), wrap it in cling film and leave in the refrigerator for 1.5 hours. Divide the frozen dough into 6 parts and roll them out. Trim uneven edges using a plate that matches the diameter of the baking pan. Place the cakes on parchment paper and bake in a preheated oven for 15 minutes at 180? C, until golden brown around the edges of the cakes.

Separate the whites from the yolks using deep, large bowls. Place the whites in the refrigerator for a while, and beat the yolks with 200 g of sugar until the mixture acquires a light cream color. Add cream cheese to them and mix thoroughly. Beat the whites with a small pinch of salt until a strong foam forms, then carefully fold them into the mixture with the cheese and yolks. You cannot mix such a mass with a mixer, as the whites will lose their fluffiness, so use a spoon; stir in a circular motion.

To prepare the impregnation, combine 80 g of fresh raspberries, 2 tablespoons of sugar, a little vanilla extract and water in a saucepan, boil and let cool.

When all stages of preparation are completed, proceed to the final step - combine and decorate the cake. Alternately place a layer of cheese mixture and raspberries on the cake layers, lightly brushing each cake layer with raspberry impregnation using a silicone brush. Decorate the cake on top by placing raspberries in a circle and sprinkling with blueberries.

6. Raspberry summer cake with almonds and cream

Ingredients:

Almond flour 250 g

Baking powder 15 g

Flour, premium 3 tbsp. l.

Potato starch 1 tbsp. l.

Granulated sugar 200 g

Vanilla sugar 1 sachet

Whole milk, condensed 1 can

Raspberries 300 g

Cream, heavy 200 ml

Milk 400 ml

Butter 140 g

Banana, large 1 pc.

Chocolate 70 g

Whipped cream

Cooking technology:

Beat the eggs and gradually pour them into the bowl with the sifted almond flour and baking powder. After mixing the eggs with flour, add condensed milk. Mix thoroughly until smooth. The finished dough should be slightly liquid and resemble sour cream. Place the dough in a thin layer in a parchment-lined pan (? 20 cm), leveling it well along the bottom. There should be about 7 cakes in total. Place each one in the preheated oven for 8-10 minutes. Ready cakes should cool separately from each other, since stacking them hot can lead to sticking.

Dissolve half a glass of milk and starch in a small saucepan, then add sugar, vanillin, flour, mix. Pour in the rest of the milk and place on low heat. To avoid burning, the cream must be stirred constantly. When the mass becomes thicker, remove it from the heat and cool. Whip the cream and add it to the cream along with the butter. After the cream is ready, add 200 g of raspberries to it.

Assemble the cake, placing cream on each layer. Decorate the cake by placing banana slices in a circle and squeezing whipped cream on top. Place raspberries on the surface and make patterns with melted chocolate.

Summer raspberry cake - useful tips and cooking secrets

A large number of cakes and desserts contain baking powder, which allows you to make baked goods fluffy and airy, but what if the additive is not on hand at the most necessary moment?
Baking powder for dough can often be replaced with quenched soda, which is one of its components. Usually soda is quenched with vinegar or lemon juice. In cases where the dough contains acidic components, it is also added in powder form, since it reacts with them. One option is to add baking soda to the flour and vinegar to the liquid ingredients of the dough, thus ensuring better distribution of the leavening components throughout the dough.
An excellent replacement for factory-made baking powder will be a powder prepared with your own efforts: take 12 teaspoons of starch, 3 tablespoons of citric acid and 5 teaspoons of baking soda; Mix the ingredients thoroughly in a clean, dry jar. To avoid excess moisture, you can put a piece of pressed sugar in the jar.

How to prepare my coffee shop honey cupcake recipe - a complete description of the preparation so that the dish turns out very tasty and original.

	Cupcake
	Cheesecake
	Cupcake with cinnamon cupcake + cinnamon
	Tartlet
	Croissant
	Croissant with cinnamon croissant + cinnamon
	Croissant with cream croissant + cream
	Cupcake with chocolate cupcake + chocolate syrup + grated chocolate
	Croissant with ice cream croissant + ice cream + grated chocolate
	Croissant with chocolate croissant + chocolate syrup + grated chocolate
	Raspberry cake
	Raspberry cake “Summer” raspberry cake + ice cream sundae + cream + lemon + strawberry ice cream
	Strawberry croissant with cream croissant + cream + strawberry ice cream + vanilla syrup
	Cupcake "Mojito" cupcake + cream + lemon + mint
	Muffin tea + ice + lemon + mint + Grenadine syrup
	Cinnamon muffin muffin + cinnamon
	Muffin “Black and White” muffin + cream + grated chocolate
	Royal croissant croissant + chocolate syrup + cream + caramel syrup + hazelnut
	Tiramisu
	Caramel tiramisu tiramisu + caramel syrup + vanilla syrup
	Tiramisu “Magic” tiramisu + cinnamon + grated chocolate + mint + hazelnut
	Tiramisu with lemon tiramisu + cream + lemon
	Chocolate cake
	Chocolate cake with nuts chocolate cake + cream + grated chocolate + vanilla syrup + hazelnuts
	Cupcake "Honey" cupcake + cream + caramel syrup + hazelnut + honey
	Tiramisu “Winter Alps” tiramisu + ice cream sundae + caramel syrup + hazelnut + coconut flakes
	Tartlet “Traffic Light” tartlet + lemon + strawberry ice cream + mint + coconut
	Cheesecake “Contrast” cheesecake + cream + grated chocolate + chocolate ice cream + coconut flakes
	Donut “Wonderful” donut + cinnamon + caramel syrup + hazelnut + coconut
	Donatello donut donut + lemon + hazelnut + honey + marshmallows
	Donut “Four Syrup” chocolate syrup + caramel syrup + vanilla syrup + honey
	Donut "Caramel" donut + caramel syrup + hazelnut + honey + coconut
	Cheesecake “Wild berries” cheesecake + lemon + grape juice + hazelnuts + wild berries
	New Year's pudding pudding + ice cream sundae + cream + strawberry ice cream + chocolate ice cream
	Chocolate pudding pudding + chocolate syrup + lemon + grated chocolate + hazelnuts
	Pudding "Forest" pudding + mint + hazelnut + coconut + wild berries
	Christmas pudding pudding + caramel syrup + hazelnuts + honey + marshmallows
	Ocean Treasure Muffin muffin + chocolate syrup + grated chocolate + hazelnuts + sea salt
	Salty donuts donut + caramel syrup + sea salt
	Brownie with salt chocolate cake + caramel syrup + hazelnuts + sea salt
	Chocolate cake "Surprise" chocolate cake + cream + lemon + coconut + Grenadine syrup

How to make a honey cupcake coffee shop recipe - a complete description of the preparation so that the dish turns out very tasty and original.

Learn to cook delicious desserts in the game My Coffee Shop: Recipes and Stories. Select and combine the right ingredients, and then your customers will be satisfied, which means big tips and the popularity of your cafe. There are a huge number of baking recipes at your disposal.

How to make a honey cake recipe - a complete description of the preparation so that the dish turns out very tasty and original.

Home » Recipes » Cake Recipes

This article is a translation and the entire first-person narration comes from pastry chef Lauren Kapelak.

I believe that ice cream scoop with dispenser Great for filling cupcake tins and getting uniform sized cupcakes. I bought this spoon at a local store for a ridiculous price a few years ago, and it's been one of my favorite kitchen tools ever since!

When I need to decorate cupcakes, I really like to use large round nozzle for piping bag to get that frosted swirl like on these cupcakes! If you don't have a pastry bag on hand, just put the cream in a sealed bag, squeeze it from one edge and you will succeed!

When I look at these cupcakes, my mood lifts! These cupcakes are pretty special because they have honey in both them and the frosting they're topped with! Add a little sprinkle of sugar on top and you have the perfect summer dessert! Honey cupcakes are perfect for a summer picnic or family reunion. To make their taste brighter, you can add a little lemon juice or lemon zest! Be sure to prepare them, don’t deprive yourself of this rich summer taste!

HONEY CUPCAKES WITH HONEY CHEESE CREAM FRAZING

recipe by Lauren Kapelak

ingredients for 12 cupcakes

You will need:

1/2 cup unsalted butter, room temperature
3/4 cup sugar
2 eggs
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup curdled milk
1/4 cup honey
1 teaspoon vanilla extract

Preheat the oven and line 12 muffin cups on a cupcake tray.
In a medium bowl, stir together all dry ingredients: flour, baking powder and salt. Set aside.
In a small bowl, combine wet ingredients: buttermilk, honey and vanilla extract. Set aside.
In the bowl of a stand mixer fitted with a paddle, beat the butter and sugar until smooth.
Add the eggs, one at a time, whisking the mixture each time and scraping down the sides of the bowl as necessary.
Gradually add dry and liquid ingredients, alternating, ending with dry ingredients. Stir until smooth.
Using an ice cream scoop, fill the molds about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the cupcake comes out completely clean.
Let the cupcakes cool on the baking sheet for 5 minutes. Then cool completely on a wire rack.

To make the honey cheese frosting you will need:

3/4 cup unsalted butter, room temperature
100 g softened cream cheese
3 cups powdered sugar
3 tablespoons honey
yellow food coloring (optional)
yellow sugar sprinkles

In the bowl of a stand mixer fitted with a paddle, beat the butter and cream cheese until smooth.
Gradually add the powdered sugar and stir, scraping down the sides of the bowl as necessary.
Add honey. Stir.
If desired, add a few drops of yellow food coloring to brighten the frosting.
Place the frosting in a piping bag fitted with a round tip and swirl the frosting using a circular motion.
Sprinkle top with sugar sprinkles.

These cupcakes are incredibly delicious and will brighten up any summer party!

Enjoy!

Egg-2 pcs.
Wheat flour-250 g
Sugar-200 g
Butter-120 g
Honey-2 tbsp.
Lemon zest-15 g
Lemon juice-2 tbsp.
Berries (for decoration)
Ground cinnamon (for cream) - 1/8 tsp.
Powdered sugar (for cream) - 200 g
Butter (for cream) - 100 g

STEP-BY-STEP COOKING RECIPE

Step 1

Beat sugar and butter with a mixer.

Step 2

Add eggs, mix.

Step 3

Step 4

Add lemon zest, lemon juice, honey, beat.

Step 5

Add baking powder to flour.

Step 6

Mix all ingredients.

Step 7

Place the dough in paper molds ¾ full. Place currants on top and press in a little.

Step 8

Bake for 18–20 minutes at 180 C.

Step 9

Cool. Grease with cream. Preparation of cream: beat butter, cinnamon and powdered sugar with a mixer. And decorate with any berries.

Keywords 1 1

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I absolutely love coffee in the morning. To be honest, even more than I love it, it’s an addiction. Well, the day cannot begin until a cup of freshly brewed coffee is drunk. And the arms and legs don’t move and the brain is asleep, and suddenly there’s a “click” and away we go! Nothing pleases the eye of a coffee lover more than a small, adorable cupcake next to a hot cup of coffee...:)

The recipe was found here

Required for 8 pcs:
2 eggs
3/4 cups* minus 1 tablespoon flour
1/2 cup ground almonds (to flour consistency)
1 cup sugar minus 2 tbsp
115g salted butter at room temperature
2 tablespoons honey
zest of 1 lemon + juice of 1/2 lemon (2 tablespoons)
1 teaspoon baking powder

Almond flakes (optional)

Handful of raspberries (optional)

* 1 cup = 240 ml

Preheat the oven to 205 degrees. Beat sugar and butter until you get a white cream. Add the eggs, one by one, beating after each. Add lemon zest, lemon juice and honey, stir. In another bowl, mix the flour sifted with baking powder and ground almonds. Add the contents of the first bowl to the flour. Mix until flour is moistened. Grease the mold with butter, sprinkle with flour and fill ¾ full with dough. If desired, place berries on top and press down lightly, or sprinkle with almond petals.
Bake the cupcakes for 10 minutes, then reduce the oven temperature to 180 degrees and continue baking for 10 to 12 minutes. Make sure they are golden brown and remove. Cool and remove from the mold. About the process
The only disadvantage of these magical little cupcakes is that you have to dirty 2 bowls during preparation :) And all the procedures are standardly simple: sift and mix the dry ingredients, beat the liquid ingredients and add to the dry ones until the flour is moistened, i.e. just mix and don't overdo it.

About time 20 minutes to prepare and bake for 20 minutes, cool for 10 minutes. Total 50 min.

About the price
90 rubles for 8 pieces

About taste These are very tender and flavorful cupcakes. Any cake-like baked good with lemon zest is my favorite. And these cupcakes are no exception! The dough is less dense than in a regular cupcake, softer and more tender. Honey and lemon harmonize perfectly, and the nutty flavor is just wonderful! I liked the option with berries less than without them. Somehow this sourness is not really the theme here. Also, they are too sweet for me!

About the assessment I really liked the cupcakes for their combination of flavors and aromas, but due to the excessive sweetness I have to lower my rating. I will make it again, of course reducing the sugar by a third.

By the way, they taste even better the next day, so if you take the time to spend 20 minutes in the evening, you will experience true pleasure in the morning!

Nika-Blonde P..S. We have another cupcakes in the magazine - chocolate ones, here.

Platforms:

Every day the culinary game “My Coffee Shop: Recipes and Stories” is growing in terms of the level of questions asked to it. Earlier, especially for the players of this toy, I wrote a dozen answers to questions from Billy’s quiz, but, apparently, they are not as interested in the coffee shop audience as its large database of recipes. It's time to give the players what they want!

To discover a new type of coffee or another delicious dessert in “My Coffee Shop” you need to combine different ingredients with each other. Unlock all types of coffee shop dishes on your own - perhaps you just need to put a lot of interest and, of course, free time into this matter. Although no one will mind if you find a shorter way by looking at the missing recipes in the list below.

The list shown is not mine! It is copied from the overseas My Caf?: Recipes & Stories Facebook page. I'm sorry I couldn't personally show off all the recipes in the game. It’s not my style to do this, but you need them right here and now, and I haven’t even bought half of the equipment in my coffee shop yet.

Tea

Expresso

Americano

Ice cream

Cakes

Latte

Cappuccino

Chocolate

I wonder if anyone has created coffee, tea or even dessert using these recipes in real life? Surely Kalmyk tea (tea + milk + cinnamon + sea salt) must have a very exotic taste, especially since it is not so difficult to prepare it at home.

If you have any questions about My Coffee Shop: Recipes and Stories, ask me in the comments below!

Trifle ☆ Trifle ☆ Dessert in cups

✧ CREAM BISCUIT CAKES Amazingly Tasty and Tender! ✧ Cupcakes with butter cream ✧ Maryana

How to make COFFEE LATTE ❤ home recipe

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Chocolate coffee pudding is the dessert of kings!

An incredibly delicious dessert for a truly royal table!

Natural coffee - 1 tsp.

Bitter chocolate - 75 g

Cream of any fat content - 0.5 cups

Cane sugar - 50 g

Egg yolk - 1 pc.

Vanilla essence (a few drops)

Break the chocolate into pieces. Brew Espresso coffee - 30 ml. Heat the milk and cream without bringing it to a boil. Whisk the eggs with the yolk, add cane sugar and a pinch of salt. Pour some of the heated milk into the chocolate and stir until the chocolate dissolves.

Add the chocolate mixture to the egg mixture, pour in the remaining milk and cream, mix well.

Add coffee and stir the mixture again. Pour the mixture into a (fireproof) mold and cover with foil.

Place the mold in a deep baking tray with hot water so that the water reaches half of the mold!

Bake at 160 C for about 35 minutes. Cool the finished pudding and put it in the refrigerator for 2 hours.

www.ilovehobby.club

The kitchen simulator My Coffee Shop Recipes and Stories has won the hearts of many and continues to gain popularity. Every now and then users are interested in recipes and recommendations, solutions to problems and answers to questions. Moreover, it is difficult to earn diamonds and gold coins in the game. And you need to buy a lot of things!

Rose tea – tea, rose petals;
Tibetan tea with anise and cinnamon – tea, cinnamon, anise;
Tea with anise, cinnamon and lemon – tea, cinnamon, lemon, anise;
“Eastern tea” with star anise – tea, cinnamon, lemon, caramel syrup, star anise;
Tea with ginseng – tea, ginseng;
Tea with galangal – tea, galangal;
“Aphrodite’s Tea” with nutmeg, rose and cinnamon – tea, cinnamon, rose petals, nutmeg;
Tea with galangal, milk and caramel – tea, milk, caramel syrup, galangal;
Tea with galangal, lemon and mint – tea, lemon, mint, galangal;
Tea with cardamom, milk and lemon – tea, milk, lemon, cardamom;
Tea with tapioca, milk and ice – tea, milk, ice, tapioca.

My coffee shop recipes and stories – tea

It must be said that we published some of the recipes from the game My Coffee House in the previous article. And as for tea, that’s not all. I won’t waste time and describe the game My Coffee Shop with recipes and stories. Here are more tea recipes:

Tea with guarana, cinnamon and lemon – tea, cinnamon, lemon, guarana;
Tea “Guarana Arctic” with mint, ice and lemon – tea and ice, lemon, mint, guarana;
Tea with saffron, milk and honey – tea, milk, honey, saffron;
Tea with galangal, ginseng, milk and honey – tea and milk, honey, ginseng, galangal;
Tea “Equilibrium” – tea, Grenadine syrup, anise, ginseng, galangal;
Tea “Spicy East” with nutmeg and cardamom – tea and lemon, grape juice and nutmeg, cardamom;
Tea with ginseng, guarana, lemon and mint – tea, lemon, mint, ginseng, guarana;
Tea with saffron, ginseng, lemon and honey – tea and lemon, honey, ginseng, saffron;
“Tapioca” tea with milk, vanilla and cardamom – tea and milk, vanilla syrup and cardamom, tapioca;
Tea with saffron, galangal and anise - tea, anise, galangal, saffron.

Recipes from the game My Coffee Shop recipes and stories - baking

There are a lot of baking recipes in the casual Android game My Coffee Shop. And in this article we decided to tell you about them. Here are the baking recipes:

Cupcake with chocolate – cupcake, chocolate syrup, grated chocolate;
Croissant with ice cream – croissant, ice cream, grated chocolate;
Croissant with chocolate – croissant, chocolate syrup, grated chocolate;
Raspberry cake “Summer” – raspberry cake and ice cream, cream and lemon, strawberry ice cream;
Strawberry and cream croissant – croissant and cream, strawberry ice cream and vanilla syrup;
Cupcake “Mojito” – cupcake, cream, lemon and mint;
Muffin “Black and White” – muffin, cream, grated chocolate;
Royal croissant – croissant and chocolate syrup, cream and caramel syrup, hazelnut.

Christmas pudding

The traditional British Christmas pudding is something that no Christmas in Britain is complete without. Some people cook it themselves, often using an old family recipe, others buy it, but Christmas pudding is on every Christmas table. Moreover, they bring it in festively, pouring strong alcohol on it and setting it on fire.

The tradition of baking Christmas pudding dates back to the Middle Ages. Once upon a time, and in some families still, Christmas pudding was prepared 4 weeks before Christmas, and sometimes earlier. According to tradition, it was baked on the Sunday before the start of the pre-Christmas fast and this Sunday was called “Stirring Sunday”, because each family member, or at least each child, had to take turns stirring the mixture to prepare the pudding. Next, the pudding was prepared, and then it slowly ripened in a cool place, waiting for its time, that is, Christmas. Its taste became more elegant over time. Nowadays, few people prepare Christmas pudding so many weeks in advance. In general, even 5-7 days of ripening do their job, although you can serve it even on the day of preparation.

Having reread many recipes for Christmas pudding, from those old to those new, rereading recipes in the books of such authoritative family British cooks as Delia Smith or Merry Berry, and even revised the recipe from Nigella Lawson (but she is the last one from whom you can look for something very traditional ), as well as several other culinary specialists less respected by respectable British housewives, I have developed my own interpretation of the traditional British Christmas pudding, summarizing the information collected, and I bring this version to your attention.

Traditionally, Christmas pudding is made with beef fat. It's hard to find here. In my case, it was impossible. Many people advise replacing it with solid types of margarine, which is not acceptable for me. I don't use this kind of food waste in my kitchen. Therefore, instinctively, I replaced it with butter. Although the problem with it is that the melting point of the oil is lower than that of beef fat and it begins to melt earlier during cooking, which results in a less porous pudding than it would be with beef fat. But to minimize this problem, I first crushed the cold butter, then froze it and added it frozen to the pudding mixture, and then quickly divided it into prepared bowls and started cooking. To maintain porosity at least a little. And the pudding turned out to be quite porous. With a pleasant buttery taste. Maybe it’s better this way, since I don’t associate beef fat much with dessert.

Prepare Christmas pudding in a bowl in a water bath. There are special pudding bowls that have the appropriate shape and a wide edge under which you tie a foil-covered bowl of pudding, which helps secure this string to the bowl. In fact, you can cook it in any heatproof bowl, or even a small pot. In the recipe I describe in detail what to do and how to do it. Then you need to cool the pudding and send it to “ripening”. After which, you need to re-heat the Christmas pudding using the same method, only much shorter in time. Christmas pudding is served warm or cold, whichever you prefer.

This amount of ingredients is enough for two smaller puddings, or one large one. If you cook one large one, then you need to increase the cooking time. I also write about this in the recipe below.

450 grams of various dried fruits (I used chopped prunes, two types of raisins, dried cranberries and cherries)
50 grams of candied fruits (can be different)
150 ml cognac or rum
1 medium apple, peeled and grated
Juice and zest of 1 orange
150 grams dark muscovado cane sugar (can be replaced with light cane sugar or regular white)
3 eggs
120 grams flour
1 tsp baking powder
80 grams breadcrumbs
1 tsp Christmas spice mix
Cognac or rum for lighting on the day of serving
Butter for greasing dishes
125 grams cold butter

1) The day before making Christmas pudding, place all the dried and candied fruits in a deep bowl. Pour in cognac and leave to steep for a day, stirring occasionally.

Grate the butter on a coarse grater and place in the freezer.

2) The next day, grease 0.5-0.6 liter pudding bowls well with butter at room temperature.

Cut a parchment circle to fit the top of the bowl. Remove the cooled butter from the freezer.

3) In a deep bowl, mix flour, spices, baking powder and breadcrumbs.

4) Beat the eggs almost until smooth in a separate bowl.

5) Place dried fruits, sugar, apples, orange juice and zest in a large bowl in which it is convenient to mix.

6) Add eggs to dried fruits and mix well.

7) Add cold butter and mix everything again.

8) Add the mixture of dry ingredients and mix the mixture thoroughly with a spatula again.

9) As quickly as possible, while the butter is still hard, pour the mixture into prepared bowls and cover with a parchment circle.

10) Cover the top of the bowl with two layers of foil and tie tightly with kitchen string.

11) Carefully place the bowl in a deep saucepan and fill 2/3 of the bowl with cold water.

12) Cover the pan with a lid and put on medium heat, bring to a boil, put the pan with the pudding on the minimum heat that is available, and cook for 2 hours from the moment it boils. From time to time, add water, which will boil away.

NB: If you cook the pudding in one large bowl, then increase the cooking time to 3 hours.

13) After the specified time, turn off the heat and leave the Christmas pudding until it cools completely. After cooling, put the pudding to ripen in a cool, dry place, maybe a pantry or a room without heating, for at least 5 days, and preferably for two weeks, and if it’s completely traditional, you can even leave it for up to 4 weeks. Over time, the taste of the pudding becomes richer.

14) On the day of serving, place the bowl of Christmas pudding back into the deep saucepan and fill the bowl 2/3 full with cold water. Cover the pan with a lid and place over medium heat, bring to a boil, place the pan with the pudding on the lowest heat available, and cook for 1 hour from the moment it boils. (If you cook the whole mass in a large bowl, then 1.5 hours.)

15) Remove the bowl of pudding from the pan and leave for about 10 minutes. Remove cooking string, foil and parchment.

The pudding can be served warm or cold. It all depends on taste preferences.

Carefully invert the pudding onto a serving plate and serve.

At the table, pour 50-80 ml of cognac over the surface of the Christmas pudding and immediately set it on fire.

If desired, you can prepare the crème anglaise, that is, a liquid custard, before the pudding.

To do this, beat 2 yolks with 1 tsp. starch, 1/2 bag of vanilla sugar or 1/2 tsp. vanilla extract and 50 grams of sugar. Bring 300 ml of milk to a boil and pour into the yolks in a thin stream, continuing to whisk. Then put the mixture on low heat and continue cooking until thickened. The cream should have the consistency of a not too thick sauce.

A raspberry cake looks sunny and warm even in winter if you stock up on raspberry jam or frozen berries.

There are a lot of recipes for berry cakes. Let's look at several of them in more detail, and focus on the main issues of the technology for making berry cake, in which there are some subtleties.

Raspberry summer cake recipe - basic technological principles

In the summer, you don’t particularly want to stand in front of a hot oven, and even the most delicious gourmet dessert won’t cause any appetite if it’s oversaturated with calories.

The best option to save yourself from exhausting and hot work at the stove is no-bake cakes.

When choosing this method of preparing a cake, you will have to deal with gelling components: gelatin or agar-agar.

The best option in this case is agar-agar. Firstly, algae is used for its production, which gives desserts a more pleasant taste, unlike gelatin, which is made from animal cartilage tissue. Secondly, gelling when using agar begins at 50? C, and on a particularly hot day this is an important factor that will avoid melting of creams, glazes and other components of desserts based on agar.

1. Raspberry cake “Summer Garden”

Ingredients:

Raspberries 1 kg

Raspberry juice 200 ml

Granulated sugar 650 g

Cream, full fat 900 g

Gelatin (dissolved) 50 g

Honey 3 tbsp. l.

Chocolate (white, dark) 2 bars

Cocoa 80 g

Baking powder 2 sachets

Butter 365 g

Cooking technology:

To make the jelly, add 50 g of sugar to the raspberry juice and bring to a boil. Then, when the temperature drops to 50? C, add dissolved gelatin and cool.

2. Recipe for raspberry summer cake “Berry Basket”

Ingredients:

Raspberries 800 g

Hazelnuts (you can use any to taste) 250 g

Butter 615 g

Condensed milk, whole 1 can

Boiled condensed milk 1 can

Granulated sugar 600 g

Premium flour 500 g

Vanilla extract 1 tsp.

Eggs, large 10 pcs.

Preparation:

Cool the sponge cake and remove it from the pan. To prepare this cake, you need to remove all the crumb from the cake, giving it the shape of an empty box, and make a crumbly mass from the crumb.

Grind the nuts in a mortar. Prepare the cream by whipping 2 cans of condensed milk with butter and start assembling the cake.

3. Raspberry cake, summer - no baking

Ingredients:

Raspberries 600 g

Gelatin 40 g

Granulated sugar 160 g

Butter 225 g

Cottage cheese, fat 0.6 kg

Sour cream 200 g (if the cottage cheese is wet, less sour cream will be needed)

Cookies, oatmeal 600 g

Raspberry juice 150 ml

Cooking method:

Prepare raspberry jelly by melting 15 g of dissolved gelatin in a water bath, then pour raspberry juice and water into it. The output should be 500 ml of liquid.

4. Raspberry cake “Summer day”

Ingredients:

Raspberries 500 g

Lemon zest 10 g

Juice of half a lemon

Chocolate, milk 50 g

Granulated sugar 530 g

Sour cream (25%) 600 g

Rum extract 1 tbsp. l.

Flour, wheat 300 g

Almond flour 300 g

Baking soda 1 tbsp. l.

Large eggs 4 pcs.

Kefir 1% 650 ml

Preparation:

5. Recipe for summer raspberry cake with Mascarpone

Ingredients:

Butter (82%) 250 g

Large eggs 10 pcs.

Premium wheat flour 500 g

Baking soda 0.5 tsp.

Powdered sugar 250 g

Salt 1/3 tsp.

Raspberries 400 g

Blueberries 100 g

Granulated sugar 250 g

Cream cheese (preferably Mascarpone, but can be replaced) 750 g

Water 200 ml

Cooking technology:

To prepare the impregnation, combine 80 g of fresh raspberries, 2 tablespoons of sugar, a little vanilla extract and water in a saucepan, boil and let cool.

When all the stages of preparation are completed, proceed to the final step - combine and decorate the cake. Alternately place a layer of cheese mixture and raspberries on the cake layers, lightly brushing each cake layer with raspberry impregnation using a silicone brush. Decorate the cake on top by placing raspberries in a circle and sprinkling with blueberries.

6. Raspberry summer cake with almonds and cream

Ingredients:

Almond flour 250 g

Baking powder 15 g

Flour, premium 3 tbsp. l.

Potato starch 1 tbsp. l.

Granulated sugar 200 g

Vanilla sugar 1 sachet

Whole milk, condensed 1 can

Raspberries 300 g

Cream, heavy 200 ml

Milk 400 ml

Butter 140 g

Banana, large 1 pc.

Chocolate 70 g

Whipped cream

Cooking technology:

A large number of cakes and desserts contain baking powder, which allows you to make baked goods fluffy and airy, but what if the additive is not on hand at the most necessary moment?
Baking powder for dough can often be replaced with quenched soda, which is one of its components. Usually soda is quenched with vinegar or lemon juice. In cases where the dough contains acidic components, it is also added in powder form, since it reacts with them. One option is to add baking soda to the flour and vinegar to the liquid ingredients of the dough, thus ensuring better distribution of the leavening components throughout the dough.
An excellent replacement for factory-made baking powder will be a powder prepared with your own efforts: take 12 teaspoons of starch, 3 tablespoons of citric acid and 5 teaspoons of baking soda; Mix the ingredients thoroughly in a clean, dry jar. To avoid excess moisture, you can put a piece of pressed sugar in the jar.

Hello! I'm glad to meet you by the fireplace!

Someone might say that in a previous article I talked about being overweight, and now I’m tempting you with a cake. But I believe that if you monitor your weight and try to keep it normal, then you can easily afford to eat a piece of delicious cake. Do not deny yourself pleasure, just always include a “sense of proportion”.

This was a short digression, and now let's move on to the recipe for summer raspberry cake.

Raspberry cake recipe with photo

10 eggs
2.5 cups sugar
2 cups of flour

500 gr. butter
1 can of condensed milk
1 can of boiled condensed milk

Also for the cake we will need:

200 gr. walnuts
3 4 cups raspberries

How to make Raspberry Cake

1. Break the eggs into the bowl where you will beat the biscuit, add sugar and beat well with a mixer until you obtain a white, airy foam mass. Add flour and mix it carefully with a spoon. To make a biscuit, you need to know some subtleties, read about it here.

2. Grease a springform pan with a diameter of 26 cm with vegetable oil, pour out the finished dough and place in a preheated oven. Bake until ready at a temperature of 180 0. We determine the readiness of the sponge cake with a dry wooden stick; if the dough does not stick to it, then the sponge cake is ready.

3. Remove the biscuit from the mold and let it cool. From the finished biscuit we need to prepare a biscuit box, for this we carefully remove all the crumb, it is convenient to do this with a spoon.

4. Make a crumbly mass from the crumb.

The biscuit usually develops a thin, tasty crust during baking. It can be removed, as it does not loosen very much. Your family, especially children, will happily eat this lid, it will make it easier for them to wait for the raspberry cake to be prepared.

5. Grind walnuts - you can use a blender, you can use a rolling pin.

6. Prepare the cream - beat the butter with condensed milk.

7. We begin to assemble the cake. Coat the biscuit box, both the bottom and the walls, with cream. Then we will lay out the biscuit crumb and walnuts in layers, soaking them in cream. We will have 3 layers of these, so we divide the crumb and nuts into 3 servings.

Pour one portion of walnuts into the bottom of the box, lightly coat with cream, add one portion of biscuit crumb and soak the nuts in cream more generously than the nuts.

It is better to spread the cream using a pastry syringe; if there is no syringe, then this can be done using a plastic bag, cutting off a corner.

Then, in the same sequence, lay out the next portion - nuts, cream, biscuit crumb, cream.

Then the third portion.

8. Rinse the raspberries in advance so that they have time to dry before we need them. Decorate our cake and place raspberries on the last layer of cream.

9. Place the finished cake in the refrigerator. As soon as the cream hardens, you can treat your loved ones.

I’m sure you liked the “Raspberry” cake, and the recipe with photos will help you easily prepare this beautiful and tasty summer dessert.

P.S. What else can you cook with raspberries? Pay attention to the recipe for the Cheesecake pie. It has a very tasty curd and berry filling.

Dear readers and friends of the blog! I really value the opinion of each of you, so I will be glad to see your comments. And if the information was useful, share it with your friends by clicking the social media buttons.

This was a short digression, and now let's move on to the recipe for summer raspberry cake.

Raspberry cake - summer recipe

Ingredients:

For the biscuit:

10 eggs
2.5 cups sugar
2 cups of flour

For cream:

500 gr. butter
1 can of condensed milk
1 can of boiled condensed milk

Also for the cake we will need:

200 gr. walnuts
3 - 4 cups raspberries

How to make summer raspberry cake:

Break the eggs into the bowl where you will beat the biscuit, add sugar and beat well with a mixer until a white, airy foam mass is obtained. Add flour and mix it carefully with a spoon. To make a biscuit, you need to know some subtleties, read about it.
Grease a springform pan with a diameter of 26 cm with vegetable oil, pour out the finished dough and place in a preheated oven. Bake until done at 180 0 . We determine the readiness of the sponge cake with a dry wooden stick; if the dough does not stick to it, then the sponge cake is ready.
Remove the biscuit from the mold and let it cool. From the finished biscuit we need to prepare a biscuit box, for this we carefully remove all the crumb, it is convenient to do this with a spoon.
We make a crumbly mass from the crumb.
The biscuit usually develops a thin, tasty crust during baking. It can be removed, as it does not loosen very much. Your family, especially children, will happily eat this lid, it will make it easier for them to wait for our summer raspberry cake to be prepared.
Grind the walnuts - you can use a blender, you can use a rolling pin.
To prepare the cream, beat the butter with condensed milk.
Let's start assembling the cake. Coat the biscuit box, both the bottom and the walls, with cream. Then we will lay out the biscuit crumb and walnuts in layers, soaking them in cream. We will have 3 layers of these, so we divide the crumb and nuts into 3 servings.
Pour one portion of walnuts into the bottom of the box and lightly coat with cream.
We spread one portion of biscuit crumb and soak it in cream more generously than the nuts. It is better to spread the cream using a pastry syringe; if there is no syringe, then this can be done using a plastic bag, cutting off a corner.
Then, in the same sequence, lay out the next portion - nuts, cream, biscuit crumb, cream.
Then the third portion.
Rinse the raspberries in advance so that they have time to dry before we need them. Decorate our cake - place raspberries on the last layer of cream.
Place the finished cake in the refrigerator. As soon as the cream hardens, you can treat your loved ones.

I am sure that you liked the summer “Raspberry” cake, and the recipe with photos will help you easily prepare this beautiful and tasty dessert.