Place the raisins in a bowl of hot water and leave for 30 minutes. Then discard in a colander, rinse and dry. Dissolve 25 g of gelatin in 100 ml of warm water. Dissolve the remaining gelatin in grape juice.

Crush cookies into crumbs. Break dark chocolate into small pieces and melt in a water bath. Add biscuits and raisins to chocolate, mix. Line the bottom and sides of a detachable form with a diameter of 22 cm with parchment. Pour in the chocolate mixture, smooth the surface and refrigerate.

Grate white chocolate on a coarse grater. Beat sour cream with sugar until it is completely dissolved. Add grated chocolate and gelatin dissolved in water. Mix.

Whip cream into stiff peaks. Gently fold into sour cream mixture. Put in a mold on a chocolate substrate, smooth the surface and return to the refrigerator for at least 1.5 hours.

Warm the gelatin diluted in juice slightly, stirring constantly, then allow to cool. Wash grapes, dry. Cut each berry in half and remove the seeds. Lay the grapes on top of the cake.

Brush the top of the cake well with the gelatin mixture and refrigerate until completely set, about 3 hours.

If you like airy chocolate biscuit and sour cream with vanilla flavor and aroma, then you cannot pass by the Tenderness cake.

Cake Tenderness is not just a dessert with an amazing taste, it is also a huge boost of energy and cheerfulness. If you are in a bad mood, tired, have no more strength for anything - make yourself fragrant tea, cut off a piece of cake and see how life will immediately get better!

The dish is not very difficult to prepare, does not require special culinary preparation. Therefore, it is not at all necessary to wait for the New Year to cook it. Do it right now. Pamper yourself and your family. Give a holiday in the middle of the working week!

A set of products for making the Tenderness cake:
for the test:

• flour - 100 grams
• cocoa powder - 2 tbsp.
• chicken eggs - 5 pcs.
• sugar - 150 grams
• baking powder - 1 tsp

for cream:

• sour cream - 200 grams;
• vanillin - 1 sachet;
• sugar - 150 grams;
• cottage cheese - 200 grams;

Step-by-step instructions for the Tenderness cake dish

Now you can prepare the cream for the cake. The cream will be sour cream. Although you can use any other cream that you like to make the Tenderness cake.

For sour cream, beat sour cream, cottage cheese, sugar until a homogeneous tender mass. The cream is ready, by this time the cake has already cooled down. It must be cut into equal strips. It remains to collect the cake. We take a strip of cake, grease with cream. We continue to grease all our cakes.

Put the finished Delicate cake in the refrigerator for a couple of hours. Sprinkle with grated chocolate or cocoa when serving.

The “Tenderness” cake turns out to be really melting tender, each piece just melts in your mouth. And the original design of the cake will appeal to all your family and friends.
Happy tea.

The dough should turn out tender, similar to cream or sour cream.

Cover the bottom of a detachable form with a diameter of 18-20 cm with parchment and put the dough into it.

Soak each part of the biscuit with lemon syrup (or other sour syrup). Lemon syrup can be purchased at the store, you can cook yourself. To prepare lemon syrup at home, add sugar to the water, boil, when the sugar dissolves, pour in the lemon juice, mix - the syrup is ready! It should be completely chilled. Beat softened butter with condensed milk.

Let the white cream cool. In the meantime, bring the cream to a boil, add the chocolate broken into pieces, stir until smooth. Cool the chocolate mass.

Cover the top of the biscuit cake with melted chocolate mass and let it harden in the refrigerator. Next, decorate the sides of the cake with protein cream using a pastry syringe or a bag with a nozzle at your discretion.

From above, I decorated the biscuit cake with roses and leaves, adding food coloring to the protein cream. Sprinkle the cake with some grated white chocolate. Again, send the cake to the refrigerator for at least 5-6 hours, and preferably all night. Delicate biscuit cake is ready - incredibly tasty, airy and beautiful!

Enjoy your meal!

Cake Tenderness really has a delicate taste, it literally melts in your mouth. At the same time, the dessert is quite satisfying, to remove cravings for sweets, you are unlikely to need more than two pieces with tea. The recipe is incredibly simple, easy and fast.

Tenderness in the dessert is provided by the taste of condensed milk, with which the cakes are generously soaked. Even in the photo, this dessert looks very tender. The cake has a traditional, and therefore win-win taste, such tenderness will surely please your guests.

For fans of the chocolate taste, we specially inform you that such a taste can be easily given to these pastries by slightly changing the recipe. To do this, add a few tablespoons of cocoa powder to the cake dough, then the cake will turn into chocolate tenderness. It will turn out very tasty too. And the cake will look more chocolate, and not as light as in the photo.

The baking recipe consists of the following ingredients: one can of condensed milk, 500 grams of flour, one egg, 1 teaspoon of soda.

For the cream, we need: 2 eggs, 500 ml of milk, one glass of sugar, two tablespoons of flour, vanillin, 200 g of butter. We will decorate the tenderness dessert with 100 g of dark chocolate and almonds.

Let's start by making the cream. To do this, take a deep saucepan or stewpan and break eggs into it, add sugar and milk to them. Beat the ingredients with a mixer. Then add flour and vanillin there. Start the mixer again.

Put the saucepan on a slow fire, cook and stir constantly until the contents thicken. To understand that the cream has thickened well, air bubbles will help you, which will begin to appear on the surface. This means that it is time to remove the cream from the heat and give it time to cool.

While the cream is cooling, let's prepare the dough. Pour the condensed milk into a deep bowl, then break an egg into it. Mix these two ingredients with a spoon. Then pour some more flour there and work with a spoon again. Then add the remaining flour and knead the dough with your hands. The recipe does not require too steep dough kneading. On the contrary, in order for the cake to correspond to the name tenderness, the dough must be soft, not sticky to the hands.

The photo shows that a cake called tenderness consists of many cakes, at least six or seven pieces. Therefore, now we form a sausage from the resulting dough and cut it into the number of pieces we need. These will be future cakes.

So, we take one piece of dough, roll it out with a rolling pin, and cut it into a circle shape. You can put a plate on the dough and circle its outline. Then the cakes will turn out to be perfectly round in shape, as in the photo.

The recipe is different in that the cakes for it are cooked in a pan. We bake the cakes in a dry hot frying pan on both sides until each side is browned.

From the rest of the dough, also form cakes, as a result there will be about ten of them, as the recipe suggests. In the photo, the cake looks very layered.

Cake assembly

Before collecting tenderness dessert, while the cakes are cooling down, let's go back to the cream for a while. In the cooled cream, put the melted butter, and beat everything together again with a mixer. Now the cream recipe is fully respected.

Now let's assemble the cake. We put the first cake on a beautiful dish, grease it generously with cream, and so on all the other cakes, including the top one.

At the very top of the tenderness dessert, grate bitter chocolate and spread the almonds. Now it will turn out beautifully, as in the photo. We send the sweetness to the refrigerator, best of all at night. Although, if you did not decide in advance to bake a cake, but right today, then a few hours in the refrigerator will be enough.

Recipes for making cakes at home with photos

1 hour 40 minutes

380 kcal

5/5 (3)

• Inventory and kitchen appliances: table spoon, teaspoon, knife, glass; 2 deep bowls, bowl, wooden or silicone spatula; mixer, parchment, detachable form with a diameter of 24 cm, oven.

Required products:

Cake history

You know, for the sake of interest, I searched the Internet for a recipe for this cake and concluded that many of them are significantly different. We can say with confidence that each recipe has its own story, each author puts his own understanding of tenderness into the name of the cake.

If we return to our recipe and dream up, then the history of the origin of this recipe can be associated with the desire of a romantic confectioner to surprise his lady with a sweet gift.

The confectioner tried to convey his gentle and reverent attitude with the help of an airy chiffon biscuit, the most delicate butter cream with a passionate coffee note and a velvety chocolate touch. Agree, a beautiful cake deserves a beautiful story.

How to make a Tenderness cake at home: a step by step recipe

How to cook a cake "Tenderness", we understand in stages. For a biscuit I will need: eggs, sugar, flour, sunflower oil, boiled cold water, salt, soda, vanilla sugar, baking powder.

Biscuit dough, so that it does not settle after cooking, must be baked in a well-heated oven. After that, let it cool without removing it from the oven, with the door open.

Recipe for cream cake "Tenderness"

Cream for the cake will be delicate, creamy with coffee and chocolate taste and aroma. From 650 ml of cream I take a couple of spoons and mix in a bowl with a teaspoon of instant coffee. I knead so that the coffee is completely dissolved and does not leave lumps.


Next, in a deep bowl, whip the cream until a viscosity, then add a mixture of bowls, 15 g of cocoa and 70 g of powdered sugar to the mass and beat until a good dense foam is formed. I put it in the cold for a while.


I take out the finished biscuit, let it cool and cut it into cakes. The height of the biscuit is about 7 cm, it can be cut into three thin cakes, it can be into two.


When assembling the cake, I grease the bottom of the dish with cream so that the bottom cake is also soaked on both sides. One by one, I smear the cakes with cream and put them in the refrigerator for twelve hours.

How to decorate and serve the Tenderness cake beautifully

When the cake is ready, I decorate it with chocolate chips. By the way, beautiful large chips are obtained if you put a knife at an angle to yourself with a tip on chocolate. It is advisable to hold the knife blade not by the handle, but by the tip of the knife and the base, gently pulling towards you, make chips. You can sprinkle the edges of the cake with shavings, and on the surface, leaving a little cream, “draw” an abstract pattern or flowers. You can make chocolate swirls on parchment, make a combination of white and black, using chocolate or coconut flakes and sifted cocoa powder.

In order for the biscuit dough to be loose and not settle after baking, I sift the flour and other dry ingredients at least two times. When the biscuit is ready, I let it stand in the oven for a few minutes with the door open, and then I take it out. Without removing from the form, I turn over and put the edges of the form on supports (cups or glasses). I take out the completely cooled biscuit from the mold: I cut it along the edge of the side mold, and then open the mold.

In order for the cream to whip faster and more magnificently, they need to be whipped well chilled, it is also advisable to put the bowl in the refrigerator for 10-15 minutes.

The Tenderness cake recipe can be supplemented with another biscuit and make the cake tall, as in the photo above - then, appropriately decorated, it will decorate any significant event.

The recipe for sugar mastic, today an indispensable material for decorating confectionery, was known in the 16th century. But since the production of sugar at that time was expensive and not massive, small sweets were prepared from mastic. And even those could not afford all segments of the population.

Video recipe for making the Tenderness cake

I bring to your attention another recipe for making the Tenderness cake - a video from Emma's grandmother. Detailed comments on each action and their unhurried implementation will be especially useful for those who first decided to make a beautiful cake. Pay attention to the cream in this recipe: a combination of caramel, cream and chocolate will give the dessert both tenderness and a slight cloying at the same time. Also interesting tips on how to decorate the cake.

Invitation to discuss the cake and possible improvements

Since there is no single, so to speak, classic recipe for the Tenderness cake, I would like to know how you cook such a cake. Maybe you can add something to the recipe posted by me, in a biscuit or cream. If you have any ideas on how to simplify the recipe or, conversely, add ingredients, biscuit layers or interesting impregnation options, I look forward to your additions and tips. I would like to see your ideas about decorating the Tenderness cake with a photo.

Sweets have long become an integral part of our lives: a sweet table for children's holidays, gatherings with friends over a cup of tea, any festive event - they mean serving dessert. The recipe for the Tenderness cake, which is easy to prepare at home, will take its rightful place in the cookbook for beginners and experienced confectioners.