6. Honey “Nut”
Ever need:
For the dough:
- 1 Cup of sugar.
- 2 eggs,
- 150 g margarine,
- 2 tablespoons of honey,
- 5-6 cups of flour,
- 1 teaspoon of baking soda.
For the cream and layers:
- 3 cups sour cream,
- 1 can of condensed milk,
- 1.5 cups walnuts.
For decoration:
- cranberry berries.
Preparation:
- Beat the eggs with the sugar, add the melted margarine, honey, soda and mix in a water bath. Remove the mass from the water bath, allow to cool and, gradually adding the sifted flour, knead the elastic dough.
- Divide the dough into 5-8 parts. Roll each one out thinly and use a plate to cut out circles. Bake cakes in the oven for 7-10 minutes at + 180°C. trim Also dry in the oven.
- For the cream, beat the sour cream with condensed milk.
- Chop the walnuts and set aside some of them for decoration. Put the cakes on top of each other, smearing with cream and sprinkling with nuts. Sprinkle the finished cake with crumbs from the scraps of cakes and nuts. Garnish with cranberries.
7. Coffee cake
Ever need:
For the dough:
- 4 eggs,
- 150 g of powdered sugar,
- 50 g of bitter chocolate,
- 60 ml butter,
- 120 g rye flour,
- 0.5 sachets of baking powder,
- 2 tablespoons of cocoa powder.
For the cream:
- 80 g of bitter chocolate,
- 400 ml cream 30% fat content,
- 1 bag of cream thickener.
For impregnation and decoration:
- 4 tablespoons of liquor,
- a few small marshmallows.
Preparation:
- Preheat the oven to + 170°C. separate the Egg yolks from the whites and beat with powdered sugar until you get a lush creamy mass. Break the chocolate and dissolve it with butter in a hot water bath. Add to the yolk mass and mix. Sift the flour with baking powder and cocoa powder on top. Stir.
- Whisk the egg whites into a strong foam, add to the prepared mass and mix quickly. Pour the dough into a round shape lined with baking paper and place in the oven for 30-40 minutes.
- For the cream, break the chocolate and melt it in a hot water bath in 100 ml of cream. Allow to cool slightly. Whisk the remaining cream, combine with the chocolate mass and remove to the cold for 40 minutes. Add the cream thickener and whisk well.
- Cut the finished cake into 2 layers and sprinkle each with liquor. Lower cover with cream, put the upper layer. Cover the top with cream, garnish with marshmallows and serve.
8. Winter fairy tale cake with peaches
Ever need:
For the dough:
- 3 eggs,
- 150 g of sugar,
- 1 sachet of vanilla sugar,
- 100 g flour,
- 50 g of starch,
- 1 tablespoon cocoa powder,
- 2 teaspoons baking powder,
- 1 tablespoon coconut flakes.
For the cream and decoration:
- 1 can (500 g) of canned peach halves,
- 18 g gelatin,
- 150 g of yogurt,
- 1 l cream,
- 75 g of sugar,
- 2 bags of coconut shavings,
- 1 sachet of cream thickener,
- 50 g of cherries in sugar.
Preparation:
- Combine all the ingredients for the dough, including cocoa, beat well with a mixer, add the coconut shavings, and mix.
- Put the dough in a round split form with a diameter of 26 cm, lined with baking paper. Bake in the oven at + 180°C for about 25 minutes. Remove the finished biscuit from the mold and allow to cool. Then cut into 2 cakes.
- Prepare the cream. Mix the yogurt with 200 ml of cream, sugar and vanilla, and soak the gelatin in the water. Combine the gelatin and yogurt mixture, stir, and put in the refrigerator. When it starts to harden, add 600 ml of whipped cream with a mixer and mix. Throw the peaches on a sieve.
- On the bottom of the cake to put the side of the split form. Lay out half of the cream, flatten, put the peach halves on top, leaving 4 halves to decorate the cake. Put the rest of the cream on top and cover with a second cake. Put in the refrigerator for 3 hours.
- For decoration, beat 200 ml of cream with a fixative, put it in a pastry bag, cover the cake with cream, make some sockets. Decorate with sliced peaches in a circle, put a few candied cherries, sprinkle with coconut shavings.
9. Sour cream cake “Tenderness”
Ever need:
- 1 tablespoon of honey,
- 200 ml of sour cream,
- 2-3 eggs,
- 1 Cup sugar,
- 3-3. 5 cups flour,
- 1 teaspoon of slaked soda,
- lemon zest for decoration.
For sour cream:
- 500 ml of fat sour cream,
- 1 sachet of cream thickener,
- zest of 1 lemon,
- 1 Cup of sugar.
For fruit cream:
- 4-5 apples,
- 1 Cup sugar,
- 2 tablespoons butter,
- 0.5 cups of water.
Preparation:
- Beat eggs with sugar. Without stopping whipping, add sour cream, melted honey and soda. Add flour and knead a soft dough.
- Divide the dough into 3 parts and bake 3 cakes in the oven. Bake each for about 20-25 minutes at + 180°C.
- Ready-made cakes to cool and cut lengthwise into 2 parts.
- For fruit cream, finely chop the peeled apples, cover with water, sprinkle with sugar and simmer on low heat until soft. The resulting mass is slightly cooled and rubbed through a sieve. Then add the softened butter and mix.
- For sour cream, beat sour cream with sugar. Add the thickener and beat until the sour cream thickens. Divide the cream into 2 parts. Add the grated lemon zest to one.
- Put the cakes on top of each other, smearing them alternately with Apple and sour cream with zest. Cover the top and sides of the cake with sour cream without zest. Part of this cream to decorate the cake on top and sprinkle with lemon zest.
10. Chocolate orange cake
Ever need:
For the basics:
- 1 kg of shortbread cookies,
- 250 g butter,
- 100 g of roasted nuts.
For the cream:
- 400 ml of milk,
- 6 egg yolks,
- 300 ml cream 35% fat content,
- 150 g of dark chocolate,
- 100 g of sugar,
- 4 tablespoons of starch,
- zest of 1 orange.
For decoration:
- zest of 1 orange.
Preparation:
- Prepare a sand base. Chop the cookies in a blender and finely chop the nuts. Melt the butter, combine with the cookies and nuts, and mix thoroughly.
- Cover the baking dish with a circle of parchment paper. Put the sand base in the mold, tamp and refrigerate for 30 minutes.
- For the cream, pour the cream and milk into a saucepan, add the orange zest, bring the mixture to a boil over low heat and cool. Beat the yolks with the sugar into a fluffy foam.
- Continuing to whisk, add the starch and pour a thin stream of warm milk with cream. Beat everything together a little more, then pour the cream into a saucepan and bring to a boil over low heat, stirring constantly.
- Actively whipping with a whisk, cook the cream until thick (about 3 minutes). Remove from the heat, add the broken chocolate and mix until smooth. Allow the cream to cool slightly, then pour it on the base and smooth it out. Send the cake to the refrigerator for 6-7 hours. Decorate the cake with orange zest.
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