1. Homemade cake "Easier than simple"
2. Quick cake "In a hurry" on kefir
3. Homemade chocolate kuhe cake
4. Special honey cake with prunes
5. Cake "Enchantress" with butter cream
6. Homemade Curly Guy Cake
7. Appetizing chocolate cake without flour
8. Cake "Southern Night" chocolate
9. Creme Brulee Cake
10. Cake "Minute" with milk cream
11. Chocolate Coconut Sponge Cake
12. Biscuit cake "Masha"
13. Exquisite "Prague Cake"
14. Cake with sour cream and vanilla cream and creamy icing
15. Homemade delicate cake "Smetannik"
16. Curd cake with chocolate without baking

1. Homemade cake "Easier than simple"

Ingredients:

For one cake:
eggs 1 pc.
1/2 cup sour cream
sugar 1/2 cup
flour 1/2 cup
soda/baking powder 1/2 tsp
starch 1 tsp

additionally:

cocoa
nuts
raisin
poppy

for cream:

cream/sour cream 600 g
vanilla sugar 1 pc.
fixer 1 pc.
sugar 3 tbsp

for glaze:

milk chocolate 70 g
butter 50 g

Cooking:

The cake consists of four different layers: with nuts, cocoa, poppy seeds and raisins. Mix all the ingredients, put raisins in one cake, poppy seeds in the second, nuts in the third, cocoa in the fourth. Bake four different cakes in the oven.

Prepare cream: whip cream or sour cream with cream fixative, regular and vanilla sugar. Lubricate each cake with cream.

Decorate the “Easier than Simple” cake with icing from a mixture of melted butter and chocolate. You can also sprinkle the cake with grated chocolate and nuts.

2. Quick cake "In a hurry" on kefir

Ingredients:

For test:

butter 50 g
flour 2.5 cups
sugar 1 cup
kefir 1 glass

for cream:

milk 700 ml
butter 100 g
eggs 2 pcs.
sugar 1 cup
flour 2 tbsp
vanillin

Cooking:

Knead the dough from the products for the dough. Divide it into 9 equal balls, roll each into a donut. Fry each donut in a dry frying pan until golden brown on both sides. For cream, beat the egg with sugar and add flour to them. Beat the egg-flour mixture until smooth. Boil the milk and pour in the egg-flour mixture. Cook until thickened.

Add butter and vanillin to the warm cream, mix, let the butter dissolve and cool. Coat each donut with cream on both sides, fold in a pile. Sprinkle the top of the cake with crushed biscuits. Leave a quick cake "In a hurry" on kefir to soak for several hours.

3. Homemade chocolate kuhe cake

Ingredients:

For test:

eggs 4 pcs.
baking powder 1 pc.
vanillin 1 pc.
sugar 2 cups
vegetable oil 1 cup
milk 1 glass
cocoa 3 tbsp

for cream and frosting:

butter 200 g
boiled condensed milk 1 can
chocolate 2 bars

Cooking:

Add a pinch of salt to cold proteins, add sugar, beat. In another bowl, beat the yolks together with sugar, add vegetable oil, vanilla, mix, pour in milk, add cocoa, stir.

Gradually add the sifted flour along with the baking powder to the yolk mixture, mix each portion thoroughly, add the whipped whites, you should get a homogeneous chocolate dough.

Prepare a wide form, fill with the resulting dough, put in the oven for about 45 minutes at a temperature of 180 degrees. Cool the finished cake well, divide lengthwise into 3 parts. Or you can bake two cakes, and then divide each into two, resulting in a cake of four cakes.

Mix soft butter, boiled condensed milk and melted chocolate bar, grease all cake layers and sides of the cake with the resulting cream. Pour another melted chocolate bar over the top of the homemade Chocolate Kuhe cake, let it harden, decorate with strawberries, and put it in the refrigerator.

4. Special honey cake with prunes

Ingredients:

Sour cream 500 g
butter 200 g
eggs 2 pcs.
sugar 2 cups
flour 2 cups
honey 3 tbsp
soda 1 tsp
walnuts
prunes

Cooking:

Put half a pack of butter in a saucepan, add honey, melt over low heat. While the process is in progress, beat a glass of sugar and eggs with a mixer. Add soda to the melted mass, when it cools slightly, mix it with beaten eggs, add a glass of flour, mix well.

Transfer everything to a wide bowl, add the rest of the flour, knead to a dough that looks like softened plasticine, roll out 5 cakes, bake each until straw-colored. For cream, mix a glass of sugar well in a mixer with sour cream, add half a pack of soft butter, beat until smooth, add pieces of prunes and crushed nuts, mix.

While our cakes are baking, prepare the cream. To do this, beat sour cream with a glass of sugar, add 100 grams of softened butter and continue to beat. When the mass becomes homogeneous, add chopped prunes and walnuts to it. Allow the cakes to cool, apply on each cream, smooth, also smear the top of a special honey cake with prunes and decorate with small pieces of walnut.

5. Cake "Enchantress" with butter cream

Ingredients:

Flour 500 g
margarine 250 g
butter 200 g
eggs 3 pcs.
milk 1 glass
sugar 1 cup
cocoa 2 tbsp
soda 1 tsp

Cooking:

Mix flour with melted margarine. Prepare a mixture of three eggs, a couple of tablespoons of cocoa powder, soda and a glass of sugar, combine with flour and margarine, knead until smooth. Turn on the oven to warm up to about 180 degrees

Prepare the form, coat it with margarine or butter, shift the dough, put it to bake, start preparing the cream. Mix a glass of milk with a couple of tablespoons of flour, add sugar, softened butter, beat everything together thoroughly.

Take out the finished cake, cool it and cut it into three plates, coat each with cream, assemble the Enchantress cake with butter cream, decorate the top with crushed nuts or chocolate chips, or you can prepare a mixture of cocoa, butter, sugar, milk, bring everything until boiling, do not forget to stir. Pour the cooled mixture evenly over the cake.

6. Homemade Curly Guy Cake

Ingredients:

For the biscuit:

sour cream 400 g
eggs 2 pcs.
sugar 2 cups
flour 2 cups
cocoa 2 tbsp
soda 1.5 tsp

for cream:

sour cream 600 g
lemon juice 1/2 pc.
sugar 1 cup

for glaze:

butter 4 tbsp.
sour cream 4 tbsp
sugar 4 tbsp
cocoa 3 tbsp

Cooking:

To prepare a biscuit, thoroughly mix a couple of eggs, a couple of glasses of sour cream, and a couple of glasses of flour with the addition of soda (you can pay off with sour cream). Divide the resulting dough in half, leave one part as is, and add cocoa powder to the other and mix. Bake cakes at a temperature not exceeding 200 degrees for about a third of an hour.

To impregnate cakes from sour cream and powdered sugar with the addition of juice from half a lemon, prepare a cream. Decorate the top of the Curly Guy homemade cake with icing of sour cream, good butter, cocoa powder and fine sugar, melted over a fire (do not boil!).

7. Appetizing chocolate cake without flour

There is never too much chocolate. In this cake, he is the main violin, the preparation of the dish begins and ends with him.

Ingredients:

Cream 20% 200 ml
sugar 150 g
cocoa 50 g
eggs 6 pcs.
chocolate 75% 2 pcs.
butter

Cooking:

Cool the egg whites and beat until foamy, the mass should increase in volume. Add half the amount of granulated sugar, beat for another minute. Beat the yolks with the remaining sugar, add cocoa powder and mix gently. Gradually stir in the proteins into the mass, mix gently, moving from the bottom up.

Line a baking sheet with parchment paper, grease with butter and spread the dough evenly. Bake for 30 - 35 minutes at 180 degrees. Cool the cake and cut into four equal parts.

For the cream, heat the cream almost to a boil, but do not boil. Remove from heat, add chocolate bars broken into pieces. Warm up until dissolved, the cream should turn out homogeneous. Grease the cakes with the resulting chocolate mass, also grease the top and sides. Cool the delicious chocolate cake in the refrigerator for an hour.

8. Cake "Southern Night" chocolate

Ingredients:

Flour 300 g
sugar 200 g
butter 150 g
cocoa powder 70 g
baking powder 10 g
eggs 2 pcs.
milk 1 glass
vinegar 1 tbsp
soda 1/2 tsp

Cooking:

To prepare the dough, acidify the milk with vinegar. To do this, pour a spoonful of vinegar into a glass of milk, when the milk curdles, set aside. Mix all dry ingredients: pour soda, baking powder and cocoa into flour. Soft butter knead with sugar, add one egg at a time. Mix everything thoroughly.

Combine all the ingredients, knead the batter. Pour the chocolate dough into a mold covered with parchment paper and bake for 30 minutes at a temperature of 200 degrees. Check the readiness of the cake with a match. Cut the cooled cake into two equal parts.

Cream for the Southern Night cake will suit anyone, with condensed milk, toffee, sour cream, custard or oil. The most delicious and light cream, with condensed milk. Beat the butter with a mixer with half a can of condensed milk, grease the cakes generously. Top the cake with melted chocolate. If the icing is not poured, then decorate the cake with chocolate chips or fruit.

9. Creme Brulee Cake

Ingredients:

For cakes:

flour 3 cups
sour cream 1 cup
sugar 1 cup
cocoa 2 tbsp
butter 1 tbsp.
soda 1/2 tsp

for cream:

milk 500 ml
butter 200 g
eggs 1 pc.
sugar 1 cup
flour 3 tbsp
cocoa 2 tbsp
vanillin

Cooking:

For cakes, grind sugar with softened butter until white. Add sour cream, flour and soda to the mixture. Knead the dough well and divide into two parts, leave one of the original color, the other “color” brown with cocoa. Divide each part into three more and roll out thin cakes: three white and three brown. Bake at high temperature for 5 - 10 minutes.

Prepare cream. Mix milk, one raw egg, sugar, vanilla, flour. Cook over low heat until thickened. Cool down. Separately beat soft butter and cocoa. Gradually, with tablespoons, stir the oily brown mass into the cream. Assemble the Creme Brulee cake by spreading the cakes with cream, alternating their color. Top also smear with cream, decorate as you like, you can sprinkle with grated chocolate chips. Leave overnight in the refrigerator.

Advice

The dish can be decorated when serving by putting your favorite berries, fresh or from jam, on top, sprinkle with ground nuts, arrange figurines from colored marmalade.

10. Cake "Minute" with milk cream

Ingredients:

For test:
condensed milk 1 pc.
eggs 1 pc.
flour 3-3.5 cups
soda 1 tsp

for cream:

milk 800 ml.
butter 200 g
eggs 1 pc.
sugar 1 cup
flour 3 tbsp
vanillin

Cooking:

Pour condensed milk into a bowl, beat in an egg, add flour, add soda slaked with vinegar, and knead a homogeneous dough without lumps. Divide the dough into 8 equal pieces, roll each into a very thin circle. Heat a frying pan without oil and fry the cakes alternately until cooked on all sides. Cool the finished cakes slightly, trim the edges, chop the trimmings into crumbs.

For cream: beat the egg with sugar, add flour, a small amount of milk and vanilla, mix well. Pour the remaining milk into a saucepan and pour the egg mixture into it in a thin stream. Put the saucepan on a small fire and, stirring all the time, cook the cream until it thickens. Allow the finished cream to cool slightly, add soft butter and beat with a mixer until smooth.

Assemble the cake by smearing each cake with cooled custard, and decorate it with the prepared topping. Remove the cake "Minute" with milk cream in the refrigerator for the whole night, before serving, you can cut it into portions.

11. Chocolate Coconut Sponge Cake

Ingredients:

For test:

eggs 2 pcs.
flour 2 cups
milk 1 glass
sugar 1 cup
water 1 glass
cocoa powder 5 tbsp
vegetable oil 1/3 tbsp.
baking powder 1 tsp
soda 1 tsp

for cream:

coconut shavings 100 g
eggs 2 pcs.
condensed milk 1 pc.
butter 2 tbsp.

Cooking:

Take a mold with a diameter of about 25 centimeters, lay parchment paper on it for baking or grease it with oil. Preheat the oven to 180 degrees. Prepare a larger and smaller container. In a small bowl, mix the first five ingredients.

In a larger container, beat the eggs a little, add vanilla sugar and vegetable oil. Then add flour, milk and so on alternately. You need to start and end with flour. At the end, pour a glass of boiling water and mix quickly. You should get a liquid dough.

Pour the dough into a mold, bake for about 40 minutes at a temperature of 180 degrees. It is necessary to check with a toothpick, it should be dry or slightly damp. In this case, you need to ensure that the biscuit does not dry out. The dough should double in size. Adjust the baking time according to the oven.

For cream: mix all the ingredients in a saucepan with a thick bottom, cook over low heat for five minutes, stirring constantly. Do not cook for more than 5 minutes - the dough will be thick. The yolk should not curl. The result is a thick cream. Cut the biscuit into two layers. When they cool down, grease them with cream, decorate the biscuit chocolate-coconut cake with chocolate icing.

12. Biscuit cake "Masha"

Ingredients:

Butter 150 g
eggs 2 pcs.
condensed milk 1 pc.
flour 1 cup
baking powder 1 tsp

for cream:

butter 150 g
condensed milk 1 pc.
cocoa powder 1 tbsp
rum/cognac 1 tbsp

Cooking:

Melt the butter and stir it into the condensed milk. Add baking powder, eggs and flour to the mixture. Mix all ingredients thoroughly. You should get a slightly sticky dough. Bake 3 or 4 cakes, the amount will depend on the size.

So that the cream does not turn out liquid, it is better to boil the condensed milk for it for an hour. When the milk has cooled, beat it with butter. Add cocoa and rum. Lubricate each cake and their sides with cream. Decorate as desired. Put the biscuit cake "Masha" in the refrigerator for 5 hours.

13. Exquisite "Prague Cake"

Ingredients:

Condensed milk 1 pc.
flour 1.5 cups
sour cream 1 cup
sugar 1 cup
cocoa powder 1.5 tbsp
soda 1 tsp
for cream:

butter 100 g
boiled condensed milk 1 pc.

Cooking:

Beat the eggs, add sugar, cocoa powder to them and stir well until the sugar dissolves. Add condensed milk, sour cream to this mixture, and after everything is mixed well, add flour, soda and knead the dough thoroughly again.

Prepare a baking dish. Put baking paper greased with butter in it. Turn on the oven and let it heat up to 180 degrees Pour the dough into the mold, bake for 30-35 minutes. When the dough is ready, then wait until it has completely cooled down without removing it from the mold. After that, get and cut into 2 equal cakes.

Prepare cream. To do this, mix boiled condensed milk with soft butter and beat with a mixer. Soak the cakes with condensed milk, and then coat with a cream of boiled condensed milk and butter. Decorate the exquisite “Prague Cake” with icing on top.

14. Cake with sour cream and vanilla cream and creamy icing

Ingredients:

For cakes:

margarine 300 g
sugar 250 g
flour 250 g
sour cream 200 g
eggs 5 pcs.
cocoa powder 5 tbsp
baking powder 1 sachet

for cream:

cream 400 ml
sour cream 200 g
sugar 2 tbsp
vanillin 2 sachets

for glaze:

powdered sugar 180 g
cream 33% 4 tbsp.
cocoa powder 2 tbsp

Cooking:

Mix all the ingredients for the cakes, roll into two cakes, bake at a temperature just below 190 degrees.

For cream, whip cream, a couple of sachets of vanilla with a couple of tablespoons. sugar and sour cream. Spread the cake layers with sour cream and vanilla cream and creamy icing with the prepared cream.

For decoration, prepare icing from heavy cream, powdered sugar and cocoa powder, pour over the cake, remove the top and filling for a few hours in the refrigerator.

15. Homemade delicate cake "Smetannik"

A very tasty and tender unpretentious instant dessert, it always turns out without unpleasant surprises with taste.

Ingredients:

For test:

condensed milk 1 can
butter/margarine 100 g
eggs 2 pcs.
flour 8 tbsp
cocoa 1 tbsp
soda 1 tsp

for cream:

sour cream 20% 600-700 g
sugar 100 g

Cooking:

Get half a pack of butter a few hours before cooking, mix it in a blender bowl with eggs until smooth, pour in condensed milk, beat, pour in vinegar mixed with soda, beat again. Pour flour, knead thoroughly until the density of good sour cream, divide the resulting mass into two parts.

Leave one part, mix the second with cocoa powder, place them in molds, put in the oven with a temperature of 180 degrees, bake the cake layers for about 20 minutes. Take out the cakes, let them cool, cut each one lengthwise, i.e. you should get 2 light and 2 “chocolate” cakes, carefully cut off at each edge.

Smear each cake with cream, put in a pile: dark - light - dark - light. The sides of the homemade delicate Smetannik cake are also gently greased with cream. Mix good butter, sugar, cocoa, milk for glaze. Put the saucepan on the stove, heat to a boil, remove, cool, apply icing on top of the dessert.

Advice

On the cream between the cakes, you can put more circles of ripe soft bananas.

16. Curd cake with chocolate without baking

Ingredients:

Oatmeal cookies 480 g
butter 240 g
black chocolate 200 g
cream (10%) 7 tbsp.

for the curd layer:

cottage cheese 500-600 g
cream (35%) 500 ml
cream (10%) 10-12 tbsp
sugar 7-9 tbsp
gelatin 2.5 tbsp.
liqueur 2 tbsp
vanillin

Cooking:

Break oatmeal (or wheat) cookies into small crumbs, mix it with melted butter.

Put the resulting mass into a mold, make the sides and base.

Break the chocolate into pieces, pour cream (4 tablespoons) into it and melt it all in a water bath. Stir the chocolate until it becomes smooth and uniform, then add the cream again (3 tablespoons) and mix.

Mix the mass well, pour a layer on top of the cookies in the form and smooth.

Remove the form in the freezer for 15 minutes, as soon as the chocolate grabs, rearrange it in the refrigerator.

For the curd layer, you need to mix low-fat cottage cheese with cream (10%) and sugar (5-6 tablespoons), beat the mass until smooth.

Soak gelatin in water, set aside to swell.

Whip cream (35%) with sugar (2-3 tbsp) until creamy at low speed.

Pour the whipped cream into the curd, pour in the vanillin and pour in the liquor (if used) and beat everything again.

In the microwave, heat (do not overheat) until the swollen gelatin is completely dissolved and, without ceasing to beat, mix it into the curd mass.

Continue whisking for a few minutes until the mixture is smooth.

Pour the resulting mass onto the chocolate layer, smooth and remove the curd cake with chocolate for 3 hours (preferably overnight) in the refrigerator.

How to make a chocolate layered cake.

You will need:

1.5 cups sugar

3 eggs

3 tbsp cocoa powder (with a slide)

300 gr sour cream

3 tsp baking powder

1.5 cups flour

Cooking:

Beat sugar with eggs until fluffy.

Add cocoa powder, mix (mixer). Add sour cream, mix.

Combine the flour with the baking powder and add to the dough in 2 additions, mix until smooth.

On baking paper, draw the desired shape. Turn the paper over (so that the dough does not come into contact with ink or graphite). We apply the dough with a spoon in a thin layer according to a given outline and level it.

TO put the paper on a baking sheet and bake in the oven at 200 degrees for 5-6 minutes. Then we take out a baking sheet and, using a thin spatula, remove the cake from the paper, put it to cool, and put a new portion of the dough on the same sheet of paper.

I usually use 2 sheets of paper, while one is in the oven I prepare the other. Very comfortably.

They look very appetizing))) (Each photo is one serving of dough: 13 round cakes 18 cm in diameter or 8 square 22 cm).

The output from one portion of the dough is about 800 gr.

We layer each cake with cream (I have natural cream + sour cream + powdered sugar), let the cake brew, decorate as desired.

And a cut.

And another cut with custard with the addition of natural cream (see Step-by-step recipe for Napoleon Cake).

• Perhaps, there is little that can be tastier than a cake with chocolate cream. Thin vanilla cakes smeared with a delicate chocolate cream are just a dream for a sweet tooth. So if you are not averse to pampering yourself or your loved ones with something delicious, you should cook this cake.
• Thoroughly mix the yolks with sugar, butter and vanilla powder until smooth. Pour flour into the butter mass and mix everything well so that there are no lumps. Whisk the whites into a dense foam and gently fold into the dough, which is then divided into 6-8 equal parts.
• Lubricate the baking dish with butter, sprinkle the bottom with a little flour and pour the first part of the dough into it. Remove the form into the oven, preheated to 200 degrees, and bake the cake. Repeat the same with the remaining parts of the dough: you should get 6-8 thin cakes in total.
• Cool all cakes completely, set aside the best biscuit for the top of the future cake. For cream: stir softened butter with powdered sugar, cocoa powder, eggs, melted chocolate and a little rum. Beat the resulting mass until you get a homogeneous cream.
• Assemble the vanilla layered cake with chocolate cream, brushing the cakes and carefully stacking them on top of each other. Lubricate the sides and surface of the cake with the remaining cream and put the product in the refrigerator until serving. You can not add rum to the cream. For a more festive look, you can sprinkle an already chilled cake with coconut flakes or powdered sugar.

A variety of sweet pies. The first cakes are of Italian origin. In Italian, a confectioner is a cake maker - tortayo. The well-known French proverb “Tastes are not disputed” in Italian sounds “There is no dispute about cakes”.The word "cake" itself means twisted, sinuous in Italian, and refers to the intricate, sinuous cream decorations that are made on top of cakes.

Cakes are usually large (sometimes very large - up to a meter in diameter) confectionery in the form of a low cylinder or having an elliptical, rectangular, triangular, and even pyramidal and conical shape.

A common external feature for cakes is their decoratively processed surface, for which different methods are used, dissimilar in terms of confectionery, with the common goal of creating an attractive product.

Since cakes are predominantly ceremonial, festive products timed to coincide with some events in the family or social life of people, their appearance, external surface, design, decorative qualities play a much greater role for people than their fundamental, essential properties. Therefore, the tendency to distinguish cakes not by the type of their preparation and the type of dough, but by names that distinguish them by their visible, external feature has penetrated and strengthened into everyday life and trade: chocolate cake, fruit, cream, etc., and sometimes by names that they have nothing to do with the confectionery being at all and rather hide, but do not at all reflect the content of the cake: “Gift”, “Youth”, “Fairy Tale”, “Anniversary”, etc. - and are accepted only for advertising purposes.

Cooking: “From Europe with love. Baking from A to Z»

All cakes in confectionery terms can be divided into the following categories:

Real cakes or cakes baked whole. These are, in fact, sweet pies, most often half-open or closed, as well as solid pastry dough products, which, after baking, are only slightly decoratively processed on top by applying glaze, citronate overlay (see), etc. Their sweet part consists of jams, nuts, honey, and the dough in most cases is yeast. This type of cake is the best in quality, because it has grown from folk national sweet products, mainly of Eastern peoples, prepared from natural high-quality food materials through long, thorough dough processing and, on the whole, giving a tasty, healthy, nutritious product.

Italian style cakes, in which the doughy part - the bottom, the outer shell (walls), and sometimes the top cover - is baked separately from the sweet - fruity, creamy - filling part and which are filled with any filling already cold. Italian cakes can be assembled and short-term secondary processing, the purpose of which is either to fuse the dissimilar materials put into such a cake, or to glaze their surface, to tint it.

Composite cakes. The most common and most diverse group of cakes made from different materials, but according to one method: they are assembled from different types of dough (the dough is baked separately as a semi-finished product, then applied in layers and processed differently - impregnation, smearing, pressing, applying decorative patterns, icing and etc.).

According to the applied test, this group is divided into the following types of cakes:

French. Made from biscuit or puff pastry. Biscuit dough can be with different flavors (coffee, cocoa, almonds) and have different colors (egg yellow, light brown, dark chestnut). It is cut into narrow slices horizontally from large biscuits so that there are three (not two, as we do) biscuit layers in the cake. Biscuit layers are impregnated with syrups containing rum or cognac, and then superimposed on each other, alternately smearing with marmalade, jam, creams.

Puff pastry baked immediately with thin wide cakes (or even thinner sheets). They are neither trenched nor soaked in syrups, like biscuits, but are directly superimposed in layers on top of each other; layers are smeared with more liquid - in comparison with biscuits - creams. Puff pastry or waffles soften themselves gradually under the influence of the cream applied to them, therefore, such cakes stand after making for at least 6 hours, so that complete impregnation occurs.

Viennese.In principle, they are mounted in the same way as French ones, but yeast Viennese dough is used for the base of the cakes, and whipped cream is used in biscuits, waffles, and especially puff pastry. Instead of jam and cognac, milk-chocolate and milk-coffee combinations, combinations of whipped cream with egg creams are mainly used for smearing and impregnation.

Wafer cakes. The most monotonous, "boring" type of cakes, consisting of wafers with coffee or chocolate dense and moisture-free spreading, which is most often hastily prepared ganage mass (see). These cakes are more convenient to transport, they are stored for a long time, but they are rough, monotonous in taste.

Sand cakes. They are prepared from separately baked shortcrust pastry cakes, which are then mounted into the cake. The dough base is not impregnated, but the smearing is always fruit and berry, marmalade. From above, such cakes are glazed with simple sugar icing, and then decorated with cream or applications. This is the cheapest and "dangerous" type of cake for overweight and overweight people.

"Liquid" cakes(typical for the UK). A layer of biscuit dough is placed on the bottom of a deep porcelain dish (or deep glassware), then the whole dish is filled with pieces (sometimes scraps) of any shape and size from biscuits, nut cookies, grandmothers, in complete disarray, so that between the fragments of the finished cookie there is as many gaps as possible. When the dish is filled almost to the brim, cognac syrup is first poured into it, then liquid marmalade and, putting a number of pieces of various cookies, butter-egg confectionery sweet cream is poured to the brim. Candied fruits, citronates, ground nuts can be placed on the surface of this cake, and the cake is placed in the refrigerator for a day. This type of cake does not need any decorations, any additional work - it is the simplest in terms of manufacturing technology and one of the most delicious. It reflected the British contempt for all sorts of pomposity, for French splurge, and emphasized the importance of true content and taste: a cake, on which no effort was made to decorate, turns out to be the most delicious, or at least one of the most delicious.

Creative cakes. Cakes baked entirely from curd-flour confectionery mass with the addition of lifting agents (soda, cremortartar, baking powder). These are tasty, pleasant, healthy cakes, the surface of which is coated with sugar and protein icing, and then decorated in the same way as regular dough cakes.

Baking according to GOST. The taste of our childhood!

Cake decorating techniques:

1.Surface glazing(top cover of the cake) with glazes, egg white, thick cream, followed by drying.

2. Applications- imposition of ready-made decorative elements (balls, leaves, stars, etc.) made of chocolate, caramel, candied fruits, citronates, etc.

3. Decorating with cream (creams) using a pastry bag, a syringe and a set of cornets, using pre-prepared stencils made of paper or cardboard, the pattern of which the pastry chef repeats on the cake. Pokhlebkin. 2005.)

1. Delicious “Pancho Cake”

Cooking process:

1. Separate the whites from the yolks. Beat the whites in a strong foam (10 minutes with a mixer).

2. Then, while continuing to beat, add 1 cup of sugar in small portions.

3. Enter the egg yolks (one at a time).

4. Sift cocoa through a sieve so that there are no lumps, pour into the batter and mix gently.

5. Then, in several steps, add flour and soda, quenched with lemon juice and baking powder.

6. Grease the mold with oil. Pour out the batter and place in the oven. Bake at 180 degrees until done. If the surface is already baked, but the middle is not, cover the top of the base with parchment or foil. The cake is baked for about an hour.

7. Cut off the cake 1.5-2 cm high from the finished cooled biscuit, and cut the rest into 3-4 cm cubes.

8. Beat sour cream. Beat for about 10 minutes until it becomes fluffy and airy.

9. Add 1 cup of granulated sugar, beat for about 5 minutes.

10. Lubricate the cake with sour cream, put crushed walnuts.

11. Dip each piece of dough in cream and spread on the cake. Fold the cake in the shape of a hill. Fill the cake with sour cream.

12. Melt the chocolate in a water bath and apply a characteristic pattern.

2. The popular Snickers cake

Cooking process:

Meringue cake: Beat 7 proteins with 400 gr. sugar, make one cake with a diameter of 26 cm. (Draw a circle with a diameter of 24 cm on paper, and then the cake will spread up to 26 cm), and dry the remaining meringue sticks. A cake of 3-4 proteins will be normal (for 1 protein - 60 gr . sugar).

Cream: A jar of boiled condensed milk and 150 g of plums. room temperature butter) - beat.

Nuts: Roasted peanuts, 200 grams (or to taste) Grind with a rolling pin is not very small.

Biscuit:

1. Beat the softened butter with sugar until the butter turns white.

2. Continuing to beat, add the eggs one at a time. Then add sour cream and beat well.

3. In a separate bowl, mix the dry ingredients: flour, salt, soda and cocoa.

4. Add the dry ingredients to the butter-egg-sour cream mixture and stir until the flour dissolves, but the dough is still lumpy. It is not necessary to beat the dough with flour strongly.

5. Preheat the oven to 160oC. Grease a large cake pan with butter and fill the mold 1/3 full with batter. A 24 cm diameter mold will work well. We check the readiness of the biscuit by piercing the biscuit with a knife or a wooden stick. If the dough does not stick to the stick, then the biscuit can be taken out.

Cake:

1. If you get a dry biscuit, then soak it with sugar syrup, or rich compote ...

2. Cool the biscuit and cut into two halves.

3. Lubricate the surface with half the cream, sprinkle thickly with nuts.

4. Cover with meringue cake, also grease with cream and sprinkle b nuts.

5. Put a biscuit cake on top, press down a little.

6. Pour chocolate icing and sprinkle with nuts.

3. delicious chocolate kefir cake “Nochenka”

Cooking process:

Cooking cakes:

1. Add soda to warm kefir, add sifted flour, sugar, beat in 2 eggs and mix thoroughly. Soda does not need to be extinguished, it will be perfectly extinguished due to kefir acid. The dough will turn out liquid, like on pancakes, so you can also stir with a mixer. In the finished dough, add cocoa to taste - from 4 to 8 tablespoons and mix thoroughly again. So that cocoa does not take lumps, it can be sifted through a sieve.

2. At the bottom of the mold, I cut out parchment paper, the edges I grease with butter and sprinkle with breadcrumbs or semolina - so that the cakes do not stick. I pour the dough with a thickness of 1 cm. Depending on the diameter of your form, you will get a different number of cakes.

Cream preparation:

1. Beat the eggs into a strong foam, add a little milk and 2 tablespoons of flour, beat again. Boil the rest of the milk with sugar and reduce the heat to a minimum. In a thin stream, stirring constantly, pour the egg-flour mixture into the boiling sweet milk.

2. We continue to stir, especially carefully at the bottom, until the cream thickens. This usually takes 5-7 minutes.

3. The cream should be cooled to room temperature, and the oil, respectively, should be heated to room temperature.

4. Stir warm oil into the cooled cream until completely smooth. It remains only to grease the cakes with cream and let it soak for at least 4 hours. You can decorate the top of the cake however you like!

4. Insanely delicious Cake with condensed milk “Sweet fantasy”

Cooking process:

Let's take care of the cakes:

1. Get the butter in advance so that it becomes soft.

2. Beat eggs, add sugar and beat again. The sugar should dissolve.

3. Combine the egg-sugar mixture with sour cream and butter. Add flour, soda and knead the dough. Put it in the refrigerator for 30 minutes.

4. Then divide the dough into 3 parts and roll out thinly into a rectangle. You should not especially observe the shape, because then the cakes will need to be cut, and the trimmings will be needed for decoration.

5. Put each layer on a baking sheet and pierce in different places with a fork.

6. Bake in the oven for 20 minutes at 200°C.

7. Cool the finished cakes a little, put them on top of each other and cut off the edges to make even rectangles.

8. Place the trimmings in the oven for 10 minutes so that they dry well and acquire a rich color, and then grind (as an option, roll with a rolling pin).

Now you can do cream:

1. Melt the chocolate. To do this, put it in a small deep plate for a couple of minutes in the microwave.

2. Combine boiled condensed milk with butter and melted chocolate and mix thoroughly.

3. Peel the peanuts, grind with a rolling pin, add to the cream and mix.

4. Lubricate each cake with cream.

5. At the last cake, coat the top and edges.

6. Sprinkle crumbs and grated chocolate on top.

7. Put in the refrigerator for 2-3 hours so that the cake is well soaked.

5. Very tasty “Big strawberry pancake cake”

Cooking process:

1. Lightly beat the eggs with salt.

2. Add flour, milk, water, melted butter alternately, beating thoroughly and mixing after each step.

3. Fry thin pancakes in a hot pan and put them on a separate clean plate before applying the cream.

4. Put sugar and proteins in a water bath.

5. Keep in a water bath, whisking until the sugar dissolves.

6. Remove from heat and beat with a mixer until stable peaks.

7. Gradually add room temperature butter, mixing thoroughly so that no pieces of butter remain. Add vanilla, mix for the last time.

8. Apply a little cream between the pancakes and all over the outside.

9. Garnish with thinly sliced ​​strawberries and sprinkle with powdered sugar.

10. Refrigerate for 1-2 hours to harden the cake.

* Correction for the recipe: Vanillin is NOT 2 teaspoons, but quite a bit ... literally on the tip of a knife!

6. Unrealistically delicious “ Chocolate cake"(no pain)!

Cooking process:

1. Whip the whites until elastic foam. Add half of the sugar (75 g). Beat for 1 more minute. Beat the yolks until white with the remaining sugar. Add cocoa, mix gently. It should look like this chocolate mass.

2. Gradually mix the proteins into it.

3. Put baking paper on a baking sheet, grease it with a thin layer of oil. Distribute the dough.

4. Bake in an oven preheated to 180 degrees for about 30-35 minutes. The dough will first rise and then fall - do not be alarmed, this is normal. Let the crust cool down. Cut it into 4 identical parts, separate from the paper.

5. We make cream. To do this, heat the cream almost to a boil, but do not boil. Remove from heat and add chopped chocolate. We interfere, wait until the chocolate dissolves and you get a homogeneous chocolate cream.

6. The top layer, as well as the sides, are also lubricated with cream. We send the finished cake to the refrigerator for 1 hour.

7. After that, you can enjoy ...

7. unique "Grated" cheesecake

Cooking process:

1. Heat the oven to 175 C. Grease the pie dish with oil and sprinkle with flour. In a large bowl mix flour, baking powder. Then add butter, cocoa, sugar and milk.

2. Shape the dough into a ball and refrigerate for at least 30 minutes, preferably in the freezer for one or two hours, so that the dough becomes as hard as possible for rubbing.

3. In a mixing bowl, combine cream cheese, egg yolks, lemon zest, vanilla sugar and cornstarch. Beat for at least 2 minutes.

4. In a separate container, beat the egg whites until a stable foam forms, but do not overdo it to prevent settling.

5. Mix the proteins with the bulk (cheese, etc.).

6. Remove the dough from the refrigerator and divide into 2 parts, grate one of them.

7. Spread the unrubbed dough over the shape. Then spread the cheese filling evenly.

8. Top with a layer of grated dough.

9. Bake for about 45-50 minutes. Cool down and serve.

8. Delicious Cake “Minute” (without baking)

Cooking process:

Cooking cakes:

1. We make dough for the cake by mixing all the ingredients (flour, condensed milk, egg, soda). We divide the dough into 8 pieces.

2. Roll out one piece with a diameter larger than the pan and put it on a preheated pan.

3. After a minute, turn over (cakes are fried very quickly).

4. Cut off the removed cake (the scraps will then be used to sprinkle the cake).

Preparing the cream:

1. We mix all the components, except for the oil, and put on fire until it thickens, while stirring vigorously.

2. At the end, add butter to the hot cream.

Making a CAKE:

1. Lubricate the cakes with warm cream, sprinkle the top and sides with crushed crumbs.

2. Leave the cake for a few hours to soak.

9. Loved by all women Cake pigeon's milk"(without baking)

Cooking process:

Pour 10 g of gelatin for the chocolate layer with a glass of cold water. Let it brew.

Mix sugar (4 tablespoons) and cocoa powder (4 tablespoons, I took Nesquik). When the gelatin swells, add sugar and cocoa to it. Heat to dissolve gelatin.

Pour into prepared pan (oiled). Put in the freezer to set the mixture for 20-30 minutes.

Gelatin (20 g) pour 1 cup of cold milk. Let the gelatin swell.

Whip sour cream, mascarpone, low-fat cream and 1 glass of sugar until thick.

We warm the gelatin swollen in milk and pour it into a container with the milk mass, without turning off the mixer, and beat until completely mixed. Leave for 10 minutes to cool the mass.

We take out the mold with the frozen chocolate layer from the freezer. Pour the white layer on top. We put in the refrigerator until completely solidified. It's good to leave overnight. Reverse the form and.....enjoy!

First I want to explain why "Cake Pie". Firstly, it is done in a frying pan, a very quick, "lazy" option, so I attributed it, after all, to pies. Well, in appearance and delicate, moderately sweet taste, after all, a cake. All the same, choux pastry and another option for preparing a quick and tasty dish from it !!! Why "Fenechka"? The day before yesterday I received a letter from Irochka, fene4 ka's cook. She asked if I made cakes from this dough (which I recommend to everyone). So I went to the kitchen - my hands itched to try immediately and not waste time. I thought a little, did not complicate anything. Choux pastry + custard from available products. That's why I called this one, albeit a simple, but very delicate and tasty cake "Fenechka". This is Irishka's idea, thanks to her! I think this cake will help me out more than once! Or maybe it will come in handy for cooks who don’t like to mess around with pastries or simply don’t have an oven. I do not claim originality. There is no purpose to surprise anyone. The recipe is very simple.