Today we prepare cakes according to royal recipes - luxurious, sweet and, for all that, quite simple. How so? Yes, it’s elementary!

This type of dessert usually includes sweets, supplemented with flavor components, which only the titled rich could afford a hundred or two years ago. There were even bans on the sale of such delicacies to everyone.

“Royal” cake - general principles of preparation

Recipes for Royal cake are quite varied. They can consist of nut, biscuit, shortbread and honey cakes. Chic cakes with nuts, poppy seeds, fruits and dried fruits can easily be classified as such a dessert. To make a truly royal cake, you don’t have to stay near the stove for a long time, because home-baked cakes can replace store-bought ones or sponge rolls cut into pieces.

The cakes are coated with butter creams with the addition of boiled or regular white condensed milk. Layers of creamy mass are interspersed with fruits, chopped nuts or prunes cut into pieces. It all depends on the recipe and type of cake.

They decorate the cakes at their own discretion, most often using finely chopped nuts and grated chocolate. If fruits are used in the preparation, then they are laid out on the surface of the dessert.

Royal sponge cake: recipe with poppy seeds, dried apricots and nuts

Ingredients

For the poppy seed cake:

Half a glass of wheat flour and white sugar;

Medium fat sour cream - 120 milliliters;

One egg;

20 gr. dry confectionery poppy seeds;

Starch - 2 tsp.

For the chocolate nut crust:

High-quality white flour - 1/2 tbsp.;

Half a glass of sugar;

Half a glass of medium-fat sour cream;

Two spoons of starch;

50 gr. shelled nuts;

Soda - 1 tsp;

2 spoons of dry cocoa powder;

Fresh egg.

For the crust with dried apricots:

80 gr. flour;

Beet sugar - 100 gr.;

Spoon of soda;

Starch - 2 tsp;

20% sour cream - half a glass;

50 gr. dried apricots.

For cream:

2 spoons of cocoa;

400 gr. 33% sour cream;

Powdered sugar - 120 gr.;

1 gram vanillin (crystalline).

Cooking method:

1. Beat sour cream with egg and sugar. Add flour with potato starch, a spoonful of soda and beat again. Add poppy seeds and stir.

2. Coat the inner surface of the round shape with oil and sprinkle with semolina. Fill the form with dough and bake. In order for your biscuit to bake well, it is enough to keep it at 190 degrees for a quarter of an hour.

3. For the chocolate-nut cake, mix cocoa, sugar and egg with sour cream, beat. Then add flour with starch and soda. Stir the dough until smooth and mix it with finely chopped nuts. Bake.

4. For the crust with dried apricots, knead the dough in the same way as poppy seeds, only instead of poppy seeds at the end add dried apricots cut into pieces. Bake that too.

5. Beat cold sour cream with powdered sugar and vanilla powder until fluffy. The cream will whip better if you use a fattier product and add powder in small portions during the whipping process. To be on the safe side, you can use a packet of thickener.

6. Spread the finished cream over the well-cooled cake layers, as well as the sides and top of the cake. Decorate the dessert with cocoa powder and walnuts, then place in the refrigerator to soak for five hours or more.

Royal shortbread cake: recipe with meringue and nuts

Ingredients:

Two raw fresh eggs;

A full glass and another spoonful of sugar;

Half a stick of butter;

Soda - 1/2 tsp;

Vinegar - 1 tsp;

A glass of first-grade flour;

150 gr. dried and peeled nuts.

In cream:

Butter, natural - 150 gr.;

360 gr. whole condensed milk.

Cooking method:

1. Melt the butter and wait until it cools to room temperature. Immediately beat with yolks and sugar (80 grams of sand). Add slaked soda, sifted flour and knead the dough without delay. Form it into a ball, wrap it in a layer of film and place it in the refrigerator for half an hour.

2. While the dough is cooling, beat the egg whites, gradually adding the remaining sugar one spoon at a time. Do not add a new portion until the grains of the previous one are completely dissolved. You can replace sand with powder, this will speed up the process. Beat until the mixture rises behind the mixer beaters into stable, non-spreading peaks.

3. Divide the dough that has been resting in the refrigerator into four equal parts.

4. Using a small plate as a stencil, draw a circle on a piece of parchment and transfer the sheet to a baking sheet. Place a piece of dough on the paper and spread it evenly, being careful not to go beyond the contour.

5. Sprinkle the dough formed in this way generously with finely chopped nuts and lightly press them into the dough with your hand. Spread a quarter of the egg white mixture evenly over the nuts and place the baking sheet in the oven. Bake at 180 degrees until tender golden brown. Also prepare and bake three more cake layers.

6. Beat the softened butter with condensed milk until smooth. Coat the already cooled cakes well with cream. Sprinkle the surface of the king cake with chopped nuts and place it in the refrigerator overnight to soak properly.

Sour cream cake “Royal”: recipe with dried fruits, poppy seeds and butter cream

Ingredients:

Three eggs;

325 gr. medium fat sour cream (15-20%);

30 gr. baking powder for dough;

275 gr. granulated sugar;

Wheat flour - 245 gr.;

Half a glass of dry poppy seeds;

Soft pitted prunes - 0.5 tbsp.;

Half a glass of light raisins;

Three unripe kiwi fruits;

Medium orange;

Cooking method:

1. Without mixing, scald poppy seeds, raisins and prunes with boiling water. Dry the dried fruits by spreading them on a towel and the poppy seeds by placing them on a sieve.

2. Combine the eggs with granulated sugar and, gradually increasing the speed of the mixer, beat until a white foamy mass is obtained. There should be no grains of sugar left.

3. Now add sour cream to the egg mixture, go through the entire volume with the mixer again and add the sifted ripper and flour. Whisking gently, bring to homogeneity, and then divide the dough into three parts.

4. Mix one with poppy seeds, another with raisins, and the third with prunes cut into thin strips. Bake three layers one at a time, placing the dough in a pan lined with parchment paper. Place the dough only in a hot oven; check readiness with a skewer no earlier than after 25 minutes.

5. Spend the time baking the cakes on preparing the cream. Cut the butter and place it in a deep bowl. When soft, whisk lightly until smooth. Add condensed milk and continue beating until you get a fairly thick and visually homogeneous cream. You can add a few spoons of cognac at the end, this will add additional taste.

6. Spread the prepared buttercream over the cooled cake layers, layering the layers of creamy mixture with pieces of peeled fruit. Decorate the dessert with half rings of kiwi and orange.

Honey cake “Royal”: recipe with boiled condensed milk and prunes

Ingredients:

A large spoon of any liquid honey;

50 gr. thickened homemade cream or butter;

Soda - a teaspoon;

Flour with a high percentage of gluten - 2.5 cups;

250 gr. unrefined beet sugar;

Two large raw eggs.

In cream:

Homemade butter - 400 gr.;

Two jars of boiled condensed milk;

A glass of cognac.

Additionally:

100 gr. juicy prunes, pitted;

Dark chocolate, milk - 100 gr.

Cooking method:

1. Thaw at room temperature and mix the chopped butter with honey, eggs and sugar. Add soda and stir again.

2. Place the container with the mixture on heat and, without letting it boil, heat until the crystals disappear.

3. Remove from heat and immediately add sifted white flour. First, stirring with a spoon and then with your hands, knead the dough, roll it into a sausage and divide into eight pieces.

4. Lightly dust the bottom of a 22-centimeter round pan with flour and place a piece of dough, mashed into a pancake, into it. Gently pressing with your fingers, spread it over the entire pan and bake until lightly browned.

5. Place the pan on a damp towel and, once it has cooled, remove the cake. Thus, make seven more cake layers and place them in a stack to cool.

6. Prepare the cream. Place the butter in a deep bowl, chop it into pieces, add condensed milk. Pour in the cognac and beat with a mixer until you obtain a thick butter-cognac mass.

7. Smear the cakes with cream and layer them with chopped prunes, form a cake. Line the sides with the remaining cream and sprinkle the top thickly with chocolate chips.

Nut cake “Royal”: recipe without flour with custard based on yolks

Ingredients:

Sugar, freshly ground powder - 240 gr.;

Ten proteins;

Half a kilo of nut kernels;

Two full spoons of starch.

For cream:

Yolks of ten eggs;

Dark cocoa, powder - two large spoons;

A spoon, or a little more, of cognac;

160 gr. powdered sugar;

A pack of butter, fat content from 72%;

Milk - half a glass.

For registration:

One hundred gram bar of high percentage, unsweetened chocolate.

Cooking method:

1. Rinse the eggs with warm water. Carefully breaking the shells, pour the whites into a deep container, and the yolks into a separate bowl and, cover with a lid, temporarily set aside.

2. Add powdered sugar to the whites and, gradually raising the mixer speed, beat into a strong foam.

3. Pour in small parts and carefully mix with a spatula, add starch and finely chopped nuts.

4. Transfer the nut-protein mixture onto a baking sheet lined with parchment, spread it into an even layer and bake. Initially place the baking sheet in the oven at a temperature of at least 200 degrees, then immediately reduce the heat to 180 degrees and continue baking for about 25 minutes.

5. Remove the finished cake from the oven and divide it while hot into four equal parts, which are left to cool completely without removing from the fryer.

6. Beat the yolks and all the measured powdered sugar. Add milk and, after mixing well, place in a water bath. Stirring regularly, heat the yolk mixture until it thickens. After cooling, fluff with a mixer, gradually adding softened butter and cocoa.

7. Add cognac and repeat beating with mixer.

8. Place the cooled cakes in a stack, applying cream mixture to each one. Spread it over the entire surface of the cake, and then sprinkle the dessert with chopped nuts and chocolate chips.

Quick curd cake “Royal”: no-bake recipe with sponge rolls

Ingredients:

Two sponge rolls with fruit jam;

Ready-made sponge cake - white;

400 gr. elastic, preferably fatty cottage cheese:

Half a liter of 33% fat cream;

Granulated gelatin - 1 sachet;

Canned fruit - to taste;

Three spoons of powdered sugar.

Cooking method:

1. Fill the gelatin granules with water, and after they have noticeably swollen, heat them in a water bath and cool.

2. Beat the cottage cheese with a blender; if you don’t have such a device, grind it through a sieve. Add, stirring, four tablespoons of powder.

3. In a separate enamel or glass bowl, beat well-chilled cream with three tablespoons of powdered sugar and mix the fluffy cream mass into the curd mixture.

4. Add fruit, cooled gelatin, cut into medium pieces and mix thoroughly.

5. Line a deep bowl with cling film. Cut the sponge cake according to its diameter.

6. Cut the rolls into thin pieces and cover the entire container from the inside. Smooth the curd mass on top and cover it with sponge cake.

7. Leave the cake to soak overnight in the cold. Then invert the bowl onto a plate so that the cake slides out.

Useful tips and tricks for making cakes according to royal recipes

Pre-fry the nuts in a dry frying pan or bake them in the oven for a while. After this, they will have a more persistent nutty aroma, which, in turn, will saturate the cake.

Be sure to scald dried fruits and poppy seeds with boiling water and then dry them dry. Excess moisture will make the biscuit dough thinner and the cakes will not rise well.

Grind the poppy seeds with sugar first, then its aroma will be more noticeable in the dough.

To prepare the buttercream, remove the butter from the refrigerator in advance to soften. Add condensed milk to it while whipping gradually, in small portions, then the creamy mass comes out silky. For cakes with buttercream, be sure to give them time to soak.

When preparing a royal recipe cake with dried apricots, pay special attention to this component. Suspiciously inexpensive or too beautiful dried fruits should be avoided; unscrupulous manufacturers use a large number of chemicals to give apricots a beautiful appearance. They may taste really great, but you should absolutely not use them.

Honey cakes are one of the most popular bases for making all kinds of cakes, from simple to original and multi-tiered. This base goes well with sour cream, cream or custard with butter, condensed milk and other additives.

How to bake honey cakes?

You can make honey cake layers using various technologies, each time getting a different result and, as a result, a new taste of the finished dessert.

1. A high-quality cake base with the addition of honey is prepared in a water bath or over low heat in a thick-bottomed vessel with continuous stirring.
2. The dough for honey cakes can be liquid and baked on parchment, or thick, requiring rolling out with a rolling pin.
3. Soft and airy cakes with a honey aroma will be made from biscuit dough.
4. After rolling out the cakes and before baking, prick them around the entire perimeter with a fork.
5. After baking, the cakes are given the desired shape by trimming off uneven edges using a suitable lid or plate.

Thin honey cakes

A classic honey cake with thin layers, when prepared correctly, simply melts in your mouth and is incredibly fragrant. The ideal cream in this case would be sour cream whipped with sugar, to which you can optionally add a little condensed milk, steamed and chopped prunes, and nuts.

Ingredients:

• eggs – 3 pcs.;
• granulated sugar – 1 cup;
• butter – 50 g;
• flour – 600 g;
• honey – 150 g;
• soda – 1 teaspoon.

Preparation

1. Beat the eggs with the addition of sugar until the crystals dissolve.
2. Add soft butter, honey, soda, stir and place the bowl of dough in a water bath with boiling water.
3. Heat the mixture with continuous stirring for 15 minutes.
4. Pour in a glass of flour, stir the mixture vigorously for another 2 minutes and remove the container from the stove.
5. Add the rest of the flour, knead the dough until it sticks to your hands.
6. Divide the lump into 7-8 portions, which are placed in the cold for 30 minutes.
7. Roll out each ball on parchment, prick with a fork, bake honey cakes at 180 degrees for 2-3 minutes.

Honey sponge cakes

If you want to bake soft honey cake layers, the following recipe is suitable for implementing the idea in the best possible way. In this case, biscuit dough is used as the base, which, under the influence of honey and soda, becomes even more airy when finished and at the same time acquires an amazing taste and aroma.

Ingredients:

• eggs – 5 pcs.;
• flour – 2.5 cups;
• honey - 6 tbsp. spoon;
• granulated sugar – 1 cup;
• soda – 1 teaspoon.

Preparation

1. Mix honey with soda and heat with stirring until foam appears and slightly darkens.
2. Beat eggs with sugar until the crystals are completely dissolved and fluffy.
3. Mix the egg and honey mass, stir in the flour.
4. Bake the biscuit in an oiled pan at 180 degrees for about 50 minutes.
5. After complete cooling, cut the resulting biscuit base into 3 longitudinal parts and coat the fluffy honey cakes with cream.

Custard honey cakes

If you don’t want to prepare classic honey cakes and then tediously roll them out, you can use the recommendations below and make a liquid custard base. In this case, only honey is boiled with sugar and water until it has a rich aroma, and the dough comes out liquid and baked on parchment.

Ingredients:

• eggs – 2 pcs.;
• granulated sugar – 2-3 cups;
• honey - 3 tbsp. spoons;
• water – 2 tbsp. spoons;
• butter – 50 g;
• flour – 2.5 cups;
• soda – 1 teaspoon.

Preparation

1. Honey is mixed with water and sugar, heated until it boils and darkens.
2. Add soda and oil and mix.
3. Beat the eggs and mix them into the slightly cooled honey mixture along with the flour.
4. The resulting dough is distributed onto parchment sheets using a spoon and knife.
5. Bake honey custard cakes at 180 degrees until golden brown.

Sand and honey cakes - recipe

The shortbread honey cake layers are tender, soft and simply melt in your mouth. Such a base can be prepared for future use, stored in a cool and always dry place for up to six months and used as needed. Instead of butter, you can use any margarine, and even lard.

Ingredients:

• eggs – 4 pcs.;
• honey and butter – 250 g each;
• granulated sugar – 50 g;
• soda – 1 teaspoon;
• flour – 750 g.

Preparation

1. Heat honey, butter and sugar in a thick-bottomed container.
2. After boiling, stir in soda and remove from heat.
3. Add beaten eggs and sifted flour, knead.
4. After cooling, roll out portions of dough and bake honey shortbread until lightly browned.

Honey and sour cream cakes

Thick honey cakes can be baked from prepared with the addition of sour cream. The finished biscuit is cut only after it has completely cooled and left under a towel. Sour cream or butter is used as impregnation, having previously soaked the cakes with syrup if desired.

Ingredients:

• eggs – 3 pcs.;
• flour – 2 cups;
• sour cream – 200 g;
• granulated sugar – 1 cup;
• honey – 150 g;
• soda – 1 teaspoon.

Preparation

1. Beat eggs with sugar.
2. Warm up honey and soda a little, cool, stir in sour cream and egg mixture.
3. Add flour, mix, pour the dough into an oiled pan.
4. Bake the cake at a temperature of 180 degrees for 50 minutes, after cooling, cut into 2-3 parts.

Honey cakes with nuts

Delicious honey cakes can be sprinkled with nuts during the process of assembling the cake, but the dessert acquires extraordinary richness and aroma if you add nut crumbs to the dough. You can use hazelnuts, peanuts or shelled walnuts by drying them in a dry frying pan or on a baking sheet in the oven until lightly browned.

Ingredients:

• eggs – 4 pcs.;
• granulated sugar – 1 cup;
• nuts – 1 cup;
• honey – 200 g;
• flour – 2 cups;
• soda – 1 teaspoon.

Preparation

1. Beat eggs with sugar, add chopped nuts and pre-melted honey and mixed with soda.
2. Add flour, mix and leave the mixture in the refrigerator overnight.
3. Place 4-5 tbsp into the oiled form. spoons of dough and bake honey cakes until lightly browned at 200 degrees.

Chocolate honey cakes

A simple honey cake, if prepared with the addition of cocoa, turns into a true delicacy, the taste characteristics of which will be delighted by those with a sweet tooth and chocolate lovers. To impregnate such a base, it is preferable to use creams with chocolate fillings or boiled condensed milk.

Ingredients:

• flour – 3-3.5 cups;
• cocoa powder – 4 tbsp. spoons;
• butter – 60 g;
• granulated sugar – 1 cup;
• eggs – 2 pcs.;
• honey - 2 tbsp. spoons;
• soda – 1 teaspoon.

Preparation

1. Honey is mixed with soda, oil is added and heated in a water bath, stirring.
2. Remove the container from the heat, stir in the eggs beaten with sugar.
3. Add sifted flour one glass at a time, stirring the mixture each time until the lumps dissolve.
4. Cocoa is added with the last portion of flour.
5. Divide the lump into 7-8 pieces, roll each one out on parchment, prick with a fork and bake for 2-3 minutes at 220 degrees.

Cakes for honey cake in a frying pan

You can prepare honey ones in just half an hour, providing an excellent base for soaking in your favorite cream. This option is especially appropriate when there is no desire or opportunity to use the oven. You may need a little more or less flour, but you should not oversaturate the dough with it.

Ingredients:

• flour – 1.5-2 cups;
• granulated sugar – 1/3 cup;
• honey – 40 g;
• soda – 0.5 teaspoon;
• egg – 1 pc.;
• sour cream – 1 tbsp. spoon.

Preparation

1. Melt butter and honey in a saucepan, add soda, stir.
2. Add eggs, sour cream and flour beaten with sugar.
3. The finished soft dough is divided into 5 portions, each one is rolled out on a table dusted with flour.
4. Fry the cakes in a preheated dry frying pan until browned on both sides.

Honey cake in a slow cooker

Airy honey cakes are easily prepared. The biscuit dough rises perfectly and is soft, tender and aromatic. Upon completion of the main mode, leave the contents of the bowl for another 10-15 minutes on “Warming” with the lid closed, after which they check the readiness of the honey sponge cake.

Ingredients:

• flour – 2 cups;
• granulated sugar – 1 cup;
• honey - 6 tbsp. spoon;
• soda – 1 teaspoon;
• eggs – 5 pcs.

Preparation

1. Place soda and honey in a saucepan, stir and heat until the color changes.
2. Beat eggs with sugar, stir in honey and soda and flour.
3. Transfer the resulting homogeneous mass into an oiled multi-pan and bake on “Baking” for 65 minutes.

Honey cakes without oil in the microwave

You can use the microwave to create the cake base. In this case, honey cakes are prepared without butter, but with the addition of vegetable oil, which reduces the final calorie content of the dessert. A cream based on sour cream, butter or condensed milk is suitable for soaking the delicacy.

Dough:

• sugar – 190 g;
• eggs – 2 pcs.;
• soda – 8 g;
• butter – 130 g;
• flour – 3.3 tbsp;
• honey – 70 g.

Cream:

• condensed milk – 500 g;
• butter – 300 g.

In a medium saucepan, lightly melt the butter and add sugar.

Add honey and stir.

Break the eggs. Using a whisk, stir until smooth, beat lightly.

Pour in baking soda.

Place the pan in a larger container, into which you first pour enough water so that the pan is submerged 3 cm in it.

Constantly stirring the mixture with a whisk, bring it to a boil. When the foam begins to rise to the top, remove the pan from the heat. Add flour.

Mix everything with a spoon. Once the liquid has been absorbed into the flour, begin kneading by hand.
Place the dough on the table.

Divide into 8 parts, roll them into balls.

Place them in a plastic bag, otherwise the dough will quickly dry out in the air.

Roll out each bun on parchment into a very thin round.

Transfer along with parchment to a baking sheet. Bake at 225° for 6 minutes until golden brown.

Transfer the finished cake along with the paper to a cutting board. While the cake is hot and soft, place a plate or lid on it and cut out a circle.

You will get round cakes of the same diameter.

Place the scraps on a plate. Grind.

Start preparing the cream. Condensed milk and butter should be at room temperature. Beat the softened butter with a mixer.

Continuing to beat, add condensed milk in small portions. Leave one teaspoon of milk for soaking.

At first the cream will be quite liquid, then it will begin to curdle. As you continue whisking, you will notice that the cream will begin to thicken and then acquire a smooth, uniform structure. After this, you can stop whipping.

Dilute the remaining condensed milk in 100 ml of warm boiled water.

Place one cake on a flat dish, brush it with the mixture using a brush, and then apply a layer of cream.

Collect the entire cake. Cover the cake on all sides with the remaining cream.

Sprinkle with crumbs.

After a few hours of aging, the cake can be cut into portions.

Bon appetit!!!

Another shortcrust pastry cake:

Thin, melt-in-your-mouth cakes made from , with crispy meringue, peanuts and sweet condensed milk cream! This shortbread cake can be prepared both on weekdays, for tea or coffee, and as a holiday pastry, because it turns out to be quite tall and original in appearance.

This is a very simple and easy shortbread cake recipe that anyone can do.

Ingredients:

for shortcrust pastry:

• sifted wheat flour - 2,2,5 cups (depending on the flour);
• granulated sugar (powdered) – 0.5 cups;
• egg yolks – 3 pieces;
• high-quality margarine (butter) – 150 grams;
• mayonnaise – 1 tablespoon;
• baking soda – 0.5 teaspoon;
• table vinegar or a few drops of lemon juice (to extinguish the soda).

for buttercream:

• condensed milk (boiled) – 300 ml;
• butter – 200 grams;
• half a bar of dark dark chocolate (for decoration).

for the meringue:

• egg whites – 3 pieces;
• granulated sugar or powdered sugar – 1 cup;
• peeled and roasted peanut kernels – 100 grams.

How to make shortbread cake:

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