Every housewife always wants to pamper her loved ones with something delicious. The main dessert during special events and holidays will be the “Casket” cake. His recipe with photos can be seen below. Soft and elegant, it will immediately attract the attention of guests who will definitely want to try a piece of this sponge cake soaked in cognac syrup.

Cake box: recipe with photos for good housewives

Ingredients

Chicken eggs 6 piece(s) Granulated sugar 215 grams Wheat flour 150 grams Soda 0 tsp Butter 25 grams Condensed milk with sugar 3 grams Cognac 1 tbsp. Filtered water 140 milliliters Bananas 2 pieces) Cookie 40 grams

• Number of servings: 6
• Cooking time: 3 minutes

Cake box: recipe with photos, ingredients

For the dough from which the cake is prepared, you will need:

• 6 chicken eggs (the whites are subsequently separated from the yolks);
• 200 g granulated sugar (you can add a little less);
• 150 g of wheat flour, sifted using a sieve;
• 0.5 tsp. soda (quench it with vinegar).

For the cream used as cake filling, take:

• 240 g quality butter;
• 300 g whole condensed milk with sugar.

To create an impregnation so that the biscuit has a pleasant taste, you need:

• 1 full tbsp. l. any cognac;
• 140 ml distilled water;
• 1 tsp. granulated sugar;
• 2 bananas (choose fruits without rot);
• 40-50 g of cookies (preferably shortbread type).

How to make a “Box” cake at home?

Carefully break the eggs. Then separate the yolks from the whites. Pour 100 g of sugar into the bowl containing the first ones.

Beat them until you see that the volume of the mass has increased. Then move on to the whites, which should look like soft peaks. Add the remaining granulated sugar to them and turn into a stiff foam.

• Take 1/3 of the whites and add to the yolks, stirring everything with a flat spatula.
• Then add the sifted flour and slaked soda.
• Place the remaining mass of proteins here.
• Mix everything again.
• Now find a non-stick baking pan (preferably a springform pan).
• Move the dough there, which then place in the oven at 180 degrees.

The cake will be ready in 30 minutes. Take note of the time so you don’t forget about it, but in the meantime, get on with the cream. To do this, soften the butter and combine it with condensed milk. The cream is ready. Also make impregnation by boiling 150 m.l. water with 1 tsp. granulated sugar. Cool the liquid and pour a spoonful of cognac into it.

• Remove the biscuit from the oven, cool, and then cut off the top with a sharp knife.
• It will be the lid of the “box”.
• Using a spoon, carefully scoop out the pulp from the remaining crust.
• This will create the “box” itself.
• Treat both parts of the biscuit with cognac impregnation.
• Inside the box, grease everything with the prepared cream, leaving a little space.

Cut the banana into thin circles and place it on the bottom of the “box”.

• Mix the biscuit pulp with the crumbled cookies.
• Add another chopped banana and a little cream.
• Mix the mass by placing it in the “box”.
• Cover everything with a lid, and grease the sides and top with the remaining cream.

After studying this master class on making the “Box” cake, decorate the dessert as your imagination dictates.

For the dough we need flour, sugar, margarine, eggs, baking powder, cocoa, kefir. For the filling - cherries, sour cream, powdered sugar.

So, first beat the eggs with sugar, you will get a thick foam.

Melt the margarine and cool slightly.

Add cocoa (5 tbsp) to the mixture of eggs and sugar, stir, add flour and baking powder, and at the end add melted and cooled margarine and 4 tbsp. l. kefir

You will get a thick dough, which we transfer to a greased form. Bake in an oven preheated to 200 degrees for an hour. Be prepared to check with a wooden stick, and please keep in mind that all ovens are different and the time may vary. An hour is approximately, if the oven is convection, it can bake faster.

The top of my pie rose and cracked, it’s no big deal, everything will be fine in the end. Simply cut off the unnecessary protrusion and continue using it. (see photo at the end)

Do the same with the pie - carefully cut out the flesh, leaving the walls approximately 5 cm thick. I cut it into small pieces, then simply chopped this mass into squares with a knife.

Inside the box we will place the cut out pulp plus add cream to it. The cream can be anything. It can be boiled condensed milk whipped with butter, with the addition of nuts, raisins, candied fruits or marmalade. I cooked with sour cream and cherries. I whipped sour cream with sugar or powdered sugar (whichever is faster)), added frozen cherries (I didn’t defrost them first). And at the end I added the pulp cut out from the pie.

This is such an unsightly looking mass)) We put it in our “box”.

I compacted it tightly and covered it with a lid on top.
I have already cut off the top, so now it looks quite decent, there is no protruding piece.))

I used ready-made chocolate cream for coating the cake. Recently I have really fallen in love with this cream, it is easy to prepare and turns out delicious. You just need to pour the contents of the package into a cup, add 250 ml of cold milk, 3 tbsp. l. powdered sugar or sugar and beat for 2-3 minutes. Then add 50 grams to it. soft butter and beat for another 1-2 minutes. And that’s it, the cream is ready.

The cream turned out thick, I coated the cake generously, sparingly, both on top and on the sides, nothing drips, all the cream is in place.

Well, then we decorate as desired. I sprinkled it with chocolate and coconut shavings, put a couple of cherries (I left them on purpose) and completed the leaf with a pastry pencil.

The cross-section shows that inside is the same unsightly-looking, but tasty mass with cherries)). For the future, I realized that the pulp from the lid also needs to be cut out (I didn’t do that here), it turns out better. Well, when we fill the box with the mass of cherries, we don’t forget about the lid either. Or just make the slide higher, and when we cover it, level it with this very lid.

We all loved this cake so much, it turned out just huge, everyone ate it and praised it. And they also asked - how did I do it so that it’s so pink inside?)))

After the first cake came the second... Inside there are no longer cherries with sour cream, but a different filling. This is condensed milk with butter and nuts, plus candied fruits. The multi-colored pieces looked very cool when cut. Sorry, no photo... deleted it by accident...((

I also made mini desserts from the remains of the lid (the one that stuck out) and the remains of the cream. I crushed fruits and bread pulp into bowls, topped them with a couple of spoons of cream, sprinkled them with coconut and chocolate shavings and vo-a-la! There was also a bonus for the cake))

Cooking time: PT01H30M 1 h 30 min.

Approximate cost per serving: 200 rub.

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Ingredients: Flour, sugar, eggs, butter, cocoa, vanillin, condensed milk.

Description: A stunning rich version of “Prague”. Juicy, bright and incredibly chocolatey. Hidden inside this filling are moist “Prague” sponges, light, subtle berry confit and chocolate buttercream that envelops this bliss in such a familiar taste.

bird's milk

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Ingredients: Flour, sugar, egg product, agag-agar, butter, condensed milk, vanillin, lemon, couverture.

Description: Such a familiar filling for lovers of “that very taste of childhood.” It combines an amazing airy creamy soufflé and a delicate layer of sponge cake. The feeling of weightlessness is only separated by a subtle hint of chocolate.

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Ingredients: Flour, sugar, egg product, vegetable cream, canned pineapple, sour cream 30%.

Description: A light version of traditional sour cream. Chiffon biscuits soaked in creamy milk syrup with the addition of amaretto liqueur, delicate sour cream mousse and fresh colors in the form of peaches, pineapples and wild berries leave no chance not to fall in love with this taste. If desired, the filling can be made without adding alcoholic syrup.

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Description: Spicy honey biscuits are in harmony with creamy custard and the taste of crushed hazelnuts. Soft aromatic filling with a honey aftertaste, which emanates comfort and warmth.

Tiramisu

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Ingredients: Flour, sugar, egg product, vegetable oil cream (26%), tiramisu mixture, cocoa, natural coffee.

Description: The filling consists of savoiardi biscuits soaked in spicy coffee syrup, which are enveloped in a real cloud of tenderness - a soft creamy cheese mousse. The ideal Italian taste in our interpretation: melting in the mouth, with a rich coffee taste and a slight bitterness of cocoa.

Three chocolates

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Ingredients: Flour, sugar, cream 35% fat, dark chocolate, milk chocolate, white chocolate.

Description: The basis of this filling is, of course, chocolate. To be more precise, it is a symphony of three types of chocolate: white, milk and dark. The mousses of each of them are hidden between fragrant chocolate and creamy biscuits, which help to reveal all three flavors at the same time. All that remains is to roll your eyes in bliss and enjoy this sweet chocolate paradise.

Yogurt

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Ingredients: Flour, sugar, egg product, vegetable fat cream, yogurt mixture.

Description: Delicate angel biscuits that literally melt in your mouth, yogurt mousse and confit of fresh forest berries. One of the most delicate and airy fillings with subtle notes of Bourbon vanilla.

Napoleon

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Ingredients: Flour, sugar, eggs, butter, cognac, condensed milk, salt.

Description: Tender, melting in your mouth and so familiar Napoleon. The filling consists of thin sponge cakes made from chopped dough, a velvety custard with notes of condensed milk and a light aroma of Bourbon vanilla. This taste will appeal not only to Napoleon lovers, but to absolutely everyone.

Cranberries in chocolate

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Ingredients: Cream, sour cream, cranberry jam, granulated sugar, flour, dark chocolate, egg melange, milk chocolate, fresh cranberries, vanillin, cinnamon.

Description: This filling is dominated by fragrant chocolate biscuits soaked in slightly tart syrup and ice cream mousse. This blend of chocolate spice is completed with a slight sourness from the frosty cranberry confit with hints of Belgian milk chocolate. The combination of fresh cranberries and the deep taste of chocolate is suitable for the stronger half of humanity.

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Description: This filling is for all lovers of the classics from the Austrian pastry chef Franz Sacher. Textured chocolate Viennese biscuits made from bitter Belgian chocolate are ideally combined with unobtrusive apricot confiture and delicate coarse chocolate glaze. It is no longer necessary to go to Austria.

Praline Zurich

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Description: Juicy chocolate biscuits with those familiar notes of dark Belgian chocolate, the most delicate chocolate milk mousse, unobtrusive wafer crumbs and a layer of nut praline. Juicy, slightly crispy, endlessly chocolatey and incredibly tasty filling, which is definitely worth trying.

Truffle with rum

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Ingredients: Flour, sugar, eggs, hazelnuts, butter, condensed milk, rum, cocoa.

Description: Indecently chocolate and unprecedentedly tasty filling. It combines soft vanilla biscuits with Belgian chocolate cream and crushed hazelnuts. An aromatic combination with a tart aftertaste of rum and your favorite truffles.

Strawberry tiramisu

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Ingredients: Flour, sugar, eggs, natural milk, vanillin, vegetable oil, sour cream (30%), powdered sugar, vegetable oil cream (26%), strawberry jam

Description: A filling that smells like summer. It contains delicate but at the same time spicy vanilla biscuits, a layer of creamy mousse with the taste of ice cream and subtle notes of strawberry confit. Airy, weightless taste with the smell of your favorite berries and the taste of tiramisu.

Ingredients:

1 cup of sugar

2 tbsp. spoons of cocoa powder

1 cup flour

1 teaspoon baking powder

Sour cream

2. Mix sugar, cocoa, flour and baking powder.

3. Beat the eggs. I use this special cup with a ribbed lid, it’s convenient. Combine with dry mixture.

4. Place the dough in a greased pan and bake in a preheated oven for ~30 minutes.

5. Take out the cake and cut off the top with a long knife. This will be the lid of our cake. Let's put it aside for now.

6. For normal people, children help or husbands help in extreme cases)) But for me this always hungry child)

7. Carefully remove the pulp from the bottom of the cake, leaving thin sides and bottom.

8. Mix sour cream with sugar.

9. Tear the pulp into small pieces and mix with cherries and most of the sour cream.

10. Fill our box with filling.

11. Close the lid and coat the entire cake with the remaining sour cream.

12. Decorate and send to cool)

13.

14. Bon appetit!

P.S. We experiment with any berries and fruits, nuts. The point is that you can put anything in the “box”)

Hi all! Today I suggest you make a homemade cake box recipe with strawberries and sour cream - it turns out very tasty, beautiful and most importantly - fast! The advantages of this dessert are ease of preparation, minimum ingredients, lack of specific components and complex equipment.

Everything is extremely simple, and the result is impressive. This will be an excellent solution for absolutely everyone - those who are still learning to cook and for experienced cooks. The combination of strawberries and cream (in our case sour cream) will always be relevant. So, let's start cooking!

Ingredients:

Biscuit:

1. Wheat flour – 100 g;

2. Sugar – 100 g;

3. Starch – 80-100 g;

4. Chicken eggs – 6 pcs;

5. Baking powder – 05, – 1 tsp;

6. Vanillin - to taste.

Cream:

1. Sour cream (preferably high fat) – 1 kg;

2. Powdered sugar – 200 g;

3. Fresh ripe strawberries – 500-600 gr.

Also, some people add a thickener (10 g) to the cream, but I consider this unnecessary and am not a supporter of consciously adding artificial harmful products to my diet.

Cooking method:

1. First, let's prepare the sponge cake. To do this, separate the whites and yolks of 6 eggs.

2. Beat the whites with a mixer until strong and durable peaks form. Carefully and smoothly pour in granulated sugar in a small stream, whisk thoroughly until a shiny and fairly thick, dense mass is formed.

3. Add the yolks one at a time into the dough piece, simultaneously stirring the mixture and preventing the formation of lumps.

4. In another bowl, mix the sifted flour (this will make the dough more tasty, tender and airy, with a uniform texture) with starch and baking powder, gradually add it to the egg mixture.

Add a little vanilla and stir well with a spoon.

5. Now cover the bottom of the pan with parchment paper

6. Lay out all the dough and level it. We bake our biscuit at a temperature of 180 degrees until fully cooked.

An important nuance: try not to open the oven during the first 25-30 minutes. The finished sponge cake turns out airy and juicy; it is an excellent base for a variety of cakes, pastries and desserts with absolutely any ingredients.

7. Let the biscuit cool a little and cut it beautifully with a sharp knife (observing safety precautions) so as to remove the thin lid.

8. Using your hands or a spoon, extract the pulp, leaving a “bowl” with walls and a bottom of 1 centimeter.

9. It's time to make the cream. Beat sour cream with powdered sugar until completely dissolved. We coat the inside of the biscuit “basket” with this mixture (about 1/3), and lay strawberries cut in half on top, followed by a thin layer of cream and chopped crumb.

10. Coat it all with cream again, lay out the second part of the strawberry, add a little cream.

11. All that remains is to cover the cake with a lid, which we also cover with the rest of the sour cream, which should also be “disguised” as the sides of the dessert. Decorate with mint (optional), several berries and put in the refrigerator for 2-4 hours so that everything is thoroughly soaked.

12. That's it, our cake is ready, bon appetit!

13. Now you know how to make a “box” at home. It's very easy, isn't it? If desired, you can make original figures from mastic or sprinkle the product with chocolate chips to diversify the taste of the cake and decorate it.

You can try using frozen berries instead of fresh strawberries. You can replace it with raspberries, blueberries and other berries. Recently I experimented, and since it was winter, instead of strawberries I put ripe (which had begun to darken a little on the outside), very sweet bananas, and poured melted milk chocolate on top of the cake and sprinkled it with chopped roasted nuts.