Shortbread cake with cherries turns out delicious and tender. Consists of two types of cakes and three layers. The cake comes out big and serves 12 large servings. Perfect as a gift for a birthday boy with a sweet tooth. Cooking time: one and a half hours. Belongs to the sand and biscuit type.

Shortbread is prepared from the following products:

1. Half a stick of margarine;
2. 1 egg;
3. 70 grams of sugar;
4. 170 grams of flour.

We will bake a biscuit from the following ingredients:

1. 8 eggs;
2. Half a glass of flour;
3. Half a glass of sugar;
4. Spoon of cocoa.

For buttercream take:

1. Liter of cream;
2. Vanilla sugar - one sachet.

For the layer you will need:

1. Half a kilogram of frozen or fresh cherries;
2. Half a glass of cherry juice;
3. 10 grams of starch.

We will soak the biscuit using the following products:

1. 50 grams of sugar;
2. 60 grams of cherry liqueur.

Additionally you will need:

1. 100 grams of ready-made cherry jelly;
2. Cherry;
3. Chopped chocolate.

Cooking process:

Baking shortbread:

1. Mix soft margarine with egg, sugar and flour. Knead the dough;
2. Roll it out into a circle, pierce it with a fork or knife in several places and bake until golden, about 15 minutes.

Baking a biscuit:

1. Beat the eggs until stiff;
2. Add the sifted flour and cocoa in portions;
3. Knead the dough with a spoon so as not to disturb the fluffiness of the egg mass;
4. Pour the biscuit dough into the mold and bake in the oven for about twenty minutes;
5. Divide the finished biscuit into a couple of parts with a knife.

Preparation of cream and cherry layer for the cake:

1. At low speed, beat vanilla sugar with cream;
2. Dissolve starch in juice. Pour the cherries and juice into a saucepan and place on the stove;
3. Boil for ten minutes over low heat and add starch in a small stream. Cool;
4. Add sugar to the cherry liqueur and soak all the cakes with the resulting syrup.

Assembling the shortbread cake:

1. Place shortbread on a plate. Spread the jelly over it and cover with sponge cake;
2. Decorate the sponge cake with butter cream using a pastry syringe. Pour thick cherry jelly inside the cream circles. Top with sponge cake;
3. Cover the top and sides of the cake with buttercream;
4. Decorate the dessert with cherries and sprinkle chopped chocolate on top.
5. Place the finished baked goods in a cold place for soaking;
6. Cut the finished dessert into medium pieces and prepare tea.

The shortbread dessert turns out to be large and heavy. And incredibly delicious. Invite your friends over and treat them to your masterpiece. Serve with hot drinks. Since the cake turns out sweet, you don’t need to add granulated sugar. For children, you can cook and cool an unsweetened compote from fresh fruits and berries or from dried fruits (if the festive feast takes place in the winter season).

A very simple recipe for sponge cake dough step by step with photos.

It would seem that these two types of tests are completely different and contradict each other. But try making sponge cake dough according to my recipe, and you will be amazed at the unexpected taste of your baked goods.

The recipe for making sponge-sand dough is very unusual; first the dough is kneaded like a sponge dough, and then butter is added to it, and the finished dough is sent to the refrigerator, which is typical for short-bread dough. Shortbread dough can be used to make cookies; it will turn out crispy and very tender. Just roll out the dough thinly and cut out the cookies into the desired shape. Bake the cookies in the oven for 20 minutes.

Number of servings: 3-4

• National cuisine: home kitchen
• Type of dish: Bakery
• Recipe difficulty: Very simple recipe

• Preparation time: 9 minutes
• Cooking time: 1 hour 20 minutes
• Number of servings: 3 servings
• Calorie Amount: 321 kilocalories

Ingredients for 3 servings

• Eggs - 2 pieces
• Sugar - 150 grams
• Flour - 160 grams
• Butter - 100 grams
• Vanilla sugar - 1 teaspoon

Step by step

1. Prepare all the necessary ingredients. The eggs must be chilled to make the dough fluffy.
2. Beat the eggs and sugar with a mixer at high speed until fluffy. This will take about 5-8 minutes, depending on the power of your mixer.
3. Add flour a third of a glass at a time, stir it in gently with a spoon, moving clockwise.
4. Add softened and cut butter into pieces. Stir well and knead into a soft, elastic dough.
5. The biscuit dough is ready. Wrap it in cling film and refrigerate for 1 hour.

For my son’s 16th birthday, I wanted to bake a cake that wasn’t beaten up. Something new, but not radical, because my son is very picky about desserts.
At first I wanted to make a sponge cake with meringue, but I remembered that the child does not eat meringue (((So the idea came to bake a sponge cake.
Looking ahead, I will say that the cake turned out very tasty. Moderately sweet, with pleasant sourness. moderately soaked for my taste.
I hasten to share the recipe with you.

First you need to do the cream. Because it takes a day or more to prepare. I described the preparation of the cream in detail here.
I'll tell you briefly. Place the kefir in the freezer overnight. Then we take it out and defrost it. We use the whey for pancakes, and use whatever is left for cream)
The second step is to bake the biscuit. Since the biscuit needs to “ripen”, we make it the day before the expected celebration.
Take 4 eggs

Glass of sugar

Beat eggs with sugar until fluffy foam

Pour 2 tbsp into the bottom of the glass. spoons of cocoa.

Fill the glass with flour

Sift into egg mixture

Whisk

Add sunflower oil.

Whisking constantly, add 6 tbsp boiling water. spoons

Beat well and add slaked soda

Beat well again.
Grease the pan with butter or margarine and sprinkle with breadcrumbs (can be replaced with semolina)

Pour the dough into the mold.

Bake in an oven preheated to 200 degrees until dry. It took me 30-40 minutes

Remove from the mold. This is what the bottom of the biscuit looks like

Leave the biscuit to cool on a wire rack. When the cake has cooled completely. wrap it in cling film and leave it.
The next day I defrosted kefir and baked shortbread.
For shortbread, take 3 eggs

And a glass of sugar

Beat well

Add salt

And softened margarine

Whisk everything again and add half a teaspoon of soda. Can be replaced with baking powder.

It's time to add flour

Add flour gradually. The dough should be soft and elastic. It took me a little more than 2.5 glasses. If you want the cake to be softer, add even less flour. Then the dough will really stick to your hands.

On baking paper, draw a circle with a simple pencil according to the size of the sponge cakes

Turn over onto the reverse side onto a baking sheet. It turns out that the pencil is looking at the baking sheet and we will spread the dough on the clean side.
Divide the dough into two parts

We put one part on paper

Using your hands, stretch the dough along the contour of the circle. The dough is very pliable and it is not difficult to make

Place in an oven preheated to 200-250 degrees. Bake until nicely browned

The cake comes off the paper perfectly. This is what the bottom of the cake looks like

I baked the second cake on the same paper. Let the cakes cool thoroughly.
It's time to assemble the cake. Cut the biscuit into two layers

The shortbread cakes turned out to be a little larger, so we trim the edges with a knife. I simply placed the sponge cake on top and trimmed the shortbread around the edges. In addition to the cream, I decided to coat the cake with prunes. For this I used prune jam

and pureed it using an immersion blender

I also decided to soak it in prunes. To do this, I simply diluted the jam with boiled water.
I added powdered sugar to the cream to taste. And ready to collect the cake

The bottom cake will be sandy.
We make pricks on it with a fork so that it is better soaked. And saturate with a pastry brush

Spread prune puree on top

Place sponge cake on top. press it down a little and soak it

Lubricate with cream

We continue to assemble the cake alternating layers. Our top cake turns out to be the bottom of our sponge cake. because it is the most even and the top of the cake will also be even.

We also soak the last cake layer and grease the top and sides of the cake with cream. if you have any voids on the sides (due to unevenness of the cakes), fill them with scraps of shortcrust pastry (don’t forget to soak them by dipping them in the impregnation)

Mash the shortcrust pastry scraps into crumbs. It's easy to do by hand

Sprinkle the edges with sand crumbs

Place in the refrigerator for soaking. It was night and day for me. decorate to your taste. I used wafer rolls, Oreo cookies, chocolate balls and figurines as decoration. Decorated a couple of hours before serving (so that the waffles and cookies don’t get soggy)

The cake turned out very tasty. If you are a fan of moist cakes, then either soak it better or choose a different recipe for cooking. For me, this cake was just right. Everyone was happy.
This is what the cake looks like in cross section

Who wants a piece? Help yourself

Have a nice tea party everyone and don’t be afraid to experiment!
The whole cake cost about 250 rubles

Cooking time: PT03H00M 3 hours

Approximate cost per serving: 250 rub.

Shortbread cake is a simple and at the same time very tasty dessert that you can use to welcome guests and delight your family. The peculiarity of this delicacy is that the dough acquires its characteristic texture due to the high oil content in it. But yeast is not used for shortbread baking.

Shortbread cake has been around for so long that it has become almost one of the most common types of home treats. Housewives have learned to cook it with fruit, cream, jam, cottage cheese, condensed milk and other toppings, so the baked goods can be different every time.

Among the shortbread desserts there is also the famous no-bake cake, named after the abode of the most hardworking inhabitants of our planet.

Let's look at the most popular and original recipes for delicious shortbread cakes that are easy to bake at home.

Simple shortbread cake

A simple step-by-step recipe for a classic shortbread cake.

Ingredients for the dough:

• 250 g butter or margarine;
• 2 eggs;
• 150 g sugar;
• 400 g wheat flour;
• 0.5 tsp. baking powder;
• 5 g vanillin.

Ingredients for cream:

• 5 g vanillin;
• 200 g butter;
• 1 can of boiled condensed milk.

Preparation:

1. Break the eggs into a deep bowl, add vanillin. Beat until you get a white mixture. Then add margarine, continuing to beat. Afterwards, add baking powder and flour. Add flour gradually, kneading the dough and monitoring its consistency. The dough should be soft and not stick to your hands. It is possible that the amount of flour in your cake will differ slightly from that indicated in the recipe, this is not a big deal. Instead of baking powder, you can use soda, slaked with lemon juice or vinegar. Cover the bowl with the dough, rolled into a ball, with cling film and place in the refrigerator for half an hour. If you are in a big hurry, then 15 minutes may be enough.
2. Remove the dough from the refrigerator, divide into 4 equal parts, and roll out each of them. Next, cut out an identical circle from each rolled out part. A bowl or pan with a diameter of 27-29 cm is well suited for this. Cover a baking sheet with paper and place the resulting circles on it. Bake at 180 degrees for about 15 minutes.
3. While the cakes are baking and cooling, you can prepare the cream for the shortbread cake. To do this, you first need to beat the butter with vanilla.
4. Pour condensed milk into the resulting mixture and continue whisking until the mass becomes airy and acquires a homogeneous structure.
5. When the shortbread cake layers have cooled, grease them with cream, placing one on top of the other. The top cake also needs to be greased. In principle, a simple shortbread cake is already ready, but you can transform it a little more. To decorate, chop the baked dough scraps with your hands or on a coarse grater and sprinkle them over the cake.

By the way, shortcrust pastry for cakes is prepared in the same way in most cases. You can only change the amount of ingredients as needed.

Recipe for shortbread cake with jam

The ingredients for the dough are similar to the previous recipe. Unless you don’t have to use vanillin, because the jam will still give off its aroma. For the filling you will need about 350 grams of your favorite thick jam, marmalade or marmalade.

If you like something sour, then instead of jam, you can take 2 lemons, peeled and pitted, grate them and add 1 cup of sugar. This will make a cake with lemon filling.

After the cakes have cooled, simply brush all layers with jam and decorate the cake as indicated above. Perhaps shortbread cake with jam is the fastest way to prepare baked goods for an unexpected tea party, but it is no less delicious.

Cake with boiled condensed milk

By changing this recipe just a little, we can get a cake with boiled condensed milk. For the cream, beat 400 ml of condensed milk with 100 g of butter. The remaining stages remain unchanged. Cake with condensed milk goes well with nuts, bananas and fresh strawberries.

Shortbread cake in a slow cooker

Modern kitchen appliances allow you to prepare shortbread cake in a slow cooker. To do this, the entire dough needs to be divided into only 2 parts, the larger of which should be placed on the bottom of the multicooker bowl, forming sides. Put jam on top, grate the rest and sprinkle the cake on top. The “Baking” mode will cope with the preparation of shortbread cake within an hour.

Sand cake with curd soufflé

It sounds beautiful, and tastes very airy and tender. Since most of this cake is cottage cheese, the amount of ingredients for the dough should be reduced by 2-2.5 times compared to previous recipes (based on 140-150 g of flour). In addition, here you will need a split form.

Ingredients for curd soufflé:

• 140 g milk;
• 400 g cottage cheese;
• 200 g fresh cream;
• juice of 1 lemon;
• 18 g gelatin;
• 150 g sugar.

Stages of preparing shortbread cake with curd soufflé:

1. Knead the dough, divide it into 2 balls, and place in the freezer for 15-20 minutes.
2. Roll out the cooled dough to the size of the springform pan. Leave one circle of dough whole. Cut the other one into sectors, as usual, cut a ready-made cake. Bake until done at 180-200 degrees.
3. Pour the milk into the gelatin and leave until it swells.
4. Beat cottage cheese with sugar, add lemon juice. Whip the cream separately, and only then mix it with the curd cream.
5. Heat the milk-gelatin mixture and pour it into the cottage cheese.
6. Place the whole cake layer on the bottom of the springform pan. Pour a curd soufflé over it, to which, if desired, you can add, for example, fresh berries, candied fruits or dried fruits. You need to place fragments of the cut cake on top and press down lightly. Place in the refrigerator for at least 5 hours.
7. After removing the split ring, the cake with curd filling can be poured with chocolate glaze, condensed milk, decorated with powdered sugar, candied fruits or decorated with chopped fruit. Shortbread cake with cottage cheese is ready to serve!

Exquisite shortbread cake with mascarpone

Mascarpone is the main ingredient in the famous Italian tiramisu. However, shortcrust pastry cakes also deserve his attention.

Ingredients for the dough:

• 330 g flour;
• 185 g softened butter;
• 125 g fine sugar or powder;
• 1 egg;
• 1 tsp. baking powder.

For the cream you will need:

• 500 g mascarpone;
• 8 tbsp. l. Nutella chocolate and nut butter;
• 1 tbsp. l. cognac

For the glaze:

• 150 g milk chocolate;
• 100 g butter;
• 1 tbsp. l. apricot jam.

Preparation:

1. Mix butter, sugar, egg, baking powder, then gradually add flour and knead the dough. The dough, divided into 5-6 parts, is cooled in the refrigerator for 45 minutes.
2. Each piece of dough is rolled out into a thin circle with a diameter of about 25 cm. Then the cakes are baked in the oven at 220 degrees for 7 minutes.
3. To prepare the cream, you just need to mix all its ingredients well. Grease the cooled cakes with cream.
4. To make the glaze, you need to melt all its ingredients in a water bath, then cool the mixture and decorate the cake with it. Place the cake in the refrigerator until the icing hardens.

To visually align the edges of the cake, you can decorate them with nuts. Shortbread cake with mascarpone is not a cheap pleasure, but the taste is worth it.

If you don’t have mascarpone, you can make a cake with: beat 700 g of thick sour cream or cream with 150 g of sugar and two packets of vanilla sugar. In this case, you can use the same cream instead of glaze.

Sand cake “Anthill”

No-bake shortbread cake “Anthill” is not only a quick solution for tea, but also an easy way to pamper your loved ones.

Ingredients:

• shortbread cookies - 600 g;
• boiled condensed milk - 500 g;
• butter - 100 g;
• sour cream - 2 tbsp. l.;
• milk chocolate -30 g);
• crushed walnuts - to taste.

Preparation

1. Cookies need to be crushed by hand or using a food processor.
2. Beat condensed milk with a mixer
3. Add sour cream and beat again.
4. Add butter and nuts there.
5. The resulting mixture is placed in a heap on a flat plate, sprinkled with grated chocolate and sent to the refrigerator until it hardens (up to 60 minutes).

• To give the cake an even more appetizing look, from the remaining dough you can roll small balls with a diameter of 1 cm for further decoration or any figures that your imagination suggests, and also bake them next to the cakes. After cooling, all or part of the figurine balls can be decorated with chocolate. To do this, you need to melt 50 g of milk or dark chocolate in a water bath, and use a toothpick to dip the figures into it. Let the chocolate harden and the decor dry. Decorate the cake.

• You can try making shortbread cake with meringue. To do this, before baking the cakes, you should put more liquid meringue on one of them. And then cook according to plan. For example, prepare cream and spread it on all the cake layers while assembling the cake.

• If you didn’t calculate it correctly and you have quite a lot of extra dough left after making the cake, cut it using different molds and bake it together with the cake layers. Can you guess what will happen? Shortbread cookies make another good dessert, especially if the cake runs out quickly.

• If for some reason you cannot use the oven at home, but really want to enjoy a delicious shortbread dessert, then buy ready-made cakes in the store. In this case, you will get a cake without baking. But the airy curd filling or the most delicate cream, prepared with your own hands and with love, will allow you to claim that you made the entire shortbread cake from start to finish yourself.

Cook, experiment and enjoy. Have a delicious tea party!

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.