Big soft cake. Cake "Tenderness"

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. For cooking 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. softened butter beat 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.

Top sponge cake cover with melted chocolate mass and let it harden in the refrigerator. Next, decorate the sides of the cake with protein cream using confectionery syringe or a bag with a nozzle of your choice.

From above, I decorated the biscuit cake with roses and leaves, adding to protein cream food coloring. 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!

"Tenderness" is a cake whose name speaks for itself. I have known this recipe for a very long time, and yet, in the presence of new interesting and delicious recipes I bake this cake from time to time. soft, tender cakes, plain and with poppy seeds, based on condensed milk, sour cream, soaked sour cream, which makes them even more tender and juicy, and create this easy-to-prepare and delicious homemade cake!

INGREDIENTS

1.5 cups flour
1+1.5 cups sour cream
1+2/3 cups sugar
3 eggs
1 can of condensed milk
200 g butter
2-3 tbsp poppy
1 tsp slaked soda or 2 tsp. baking powder
vanillin to taste
grated chocolate for sprinkling

COOKING METHOD

1. Beat eggs with 1 tbsp. sugar to increase the mass by 3 times, add 1 tbsp. sour cream, 1/2 can of condensed milk, 100 g of melted butter, mix, flour sifted with baking powder (instead of baking powder, you can add slaked soda), mix everything.

2. Pour half of the dough into the mold (I covered the bottom of the mold with baking paper, greased the bottom and sides with butter). Bake at 180 C until done, approx. 25 minutes, refer to your oven, check with a wooden stick for doneness.

3. Add poppy seeds to the remaining dough, mix. Bake the second, poppy seed cake in the same way.
4. Remove the finished cakes from the mold, let cool and cut each one in half lengthwise.

5. Prepare sour cream: 1.5 cups of sour cream fat. 25% beat with 2/3-1 cup of sugar, add vanillin to taste.
6. Put on a dish white cake, grease with sour cream, then poppy seed cake, cream, white cake again, the remaining cream and put poppy seed cake on top.

7. Cook oil cream: 100 g cl. oils room temperature beat with 1/2 can of condensed milk and vanilla to taste.

8. Lubricate the top and sides of the cake with buttercream.

9. Sprinkle the sides of the cake with poppy seeds, top with grated chocolate.

10. ready cake let stand, soak in the refrigerator for 2-3 hours.

Bon appetit!
See the video recipe for the Tenderness cake on my video below:

Simple, delicate cake that just melts in your mouth. Brew to him fragrant tea and enjoy a pleasant evening!

Ingredients

For test:

✓ Flour - 1 cup

✓ Sugar - 1 cup

✓ Baking powder - 1 tsp.

✓ Eggs - 5 pcs.

✓ Vanillin - to taste

For cream:

✓ Eggs - 1 pc.

✓ Milk - 1 cup

✓ Granulated sugar- 0.5 cups

✓ Flour - 2, 5 tbsp. l.

✓ Butter - 50 g

For glaze:

✓ Butter - 50 g

✓ Cocoa - 3 tbsp. l.

✓ Sugar - 4 tbsp. l.

✓ Sour cream - 4 tbsp. l.

✓ Vanillin - to taste

Recipe

1. To make the dough, we need to beat the eggs with vanilla and sugar, then add flour, baking powder for the dough and beat all the ingredients again.

This win-win recipe biscuit, which in absolutely all cases turns out to be lush and tender.

2. To prevent the dough from sticking, grease the baking dish with butter or margarine.

3. Pour the dough into a mold and put it in hot oven. Bake on moderate heat for about an hour. The temperature in the oven should be approximately 180 °C.

5. As soon as the cream thickens, remove it from the heat, add the butter and beat everything again. Ready cream cool.

6. Then cook the glaze. We take a saucepan and put the butter cut into pieces in it. Put the saucepan on low heat and melt the butter.

7. Finished cake cut lengthwise into two halves. Put the whole cream on one half of the cake and level it with a knife.

Put the second part of the cake on top and generously water everything chocolate icing. We put the cooked cake for 3-4 hours in the cold for impregnation.

Bon appetit!

Description

Cake "Tenderness" already in its name it perfectly conveys the taste, texture and aftertaste of the dessert. At first it may seem that it is not easy to cook it at home, but we assure you, our step-by-step instruction cooking biscuit cake Tenderness with a photo will help you dispel any doubts.

The highlight of the dessert is exquisite combination tartness of nuts, sweetness chocolate mousse and sour lemon zest. All this in good proportions and there is a recipe for Tenderness cake. A painted sequence of actions with a photo will provide a quick and easy way to cook a cake step by step.

The "secret ingredient" of this delight of confectionery science is a special impregnation. With its help, you will not only make your biscuit more tender, but also focus on taste buds on the nut component of the cake. Cook this delicious cake to tea, so that the sensations are full and comprehensive.

Let's start cooking!

Ingredients

(6 pcs)
(200 g)
(120 g)
(1 tsp)
(100 g peeled)
(500 g)
(3 tablespoons)
lemon zest
(with half a lemon)
(150 g)
(50 ml)

Cooking steps

First, let's prepare everything necessary ingredients. After that, we proceed to the preparation of nuts. If you have purchased unshelled nuts, remove the shells first. Next, grind them into small crumbs using a coffee grinder or other device. Instead of walnuts Almonds can be used to taste.

Separate the yolks from the whites. Add ½ of the sugar to the yolks. When the mass doubles during beating, add flour. We mix.

Beat the egg whites with the remaining sugar until stiff peaks and add to the yolks. Mix until a homogeneous mass is obtained with a spatula.

In the resulting mass is not too thick consistency Add chopped nuts and mix again.

Prepare the oven by preheating it to 170°. We spread the resulting dough into a mold, after which we bake for 50 minutes, checking the readiness in the process.

Ready biscuit remove from the mold, let cool and cut into 3 equal parts.

We are preparing two creams for our delicate cake. For the first, use ½ part of sour cream or cream. Whisk with powdered sugar, add lemon peel and mix thoroughly.

Chocolate will serve as the basis of the second cream. We melt the tiles steam bath, add the remaining sour cream and mix the ingredients.

Let's drink the cakes. To do this, take ½ cup of water, 50 ml of cognac or liquor and 3 tbsp. l. Sahara. Mix and cook over low heat until the sugar crystals are completely dissolved.

Lower, main, cake cover with ½ part lemon cream, cover with a medium biscuit and cover with the rest of the lemon cream. Cover with final biscuit.

We cover the entire top and side surfaces of the cake chocolate cream decorative, as shown in the photo.

Home cake"Tenderness" with lemon-chocolate cream is ready.

Bon appetit!

Cake with biscuit and jelly always comes out very tender. Cooking a biscuit with a mixer is a pleasure. As soon as this miracle appeared in our house, I bake this dough most often. And, of course, the main dessert is always His Majesty Cake. And although biscuit dough cooking is not difficult, you must adhere to the following rules. Eggs should be at room temperature. Take them out of the fridge about 2 hours before cooking. Pour the dough into a mold and put it into the oven slowly. Be careful not to hit the mold on the table and oven. Also an important factor will be compliance temperature regime and baking time.

If you are preparing a cake on the eve of the celebration, then the cakes can be wrapped in cling film and refrigerate overnight. In the morning you can finish the cake and by the evening it will harden well. After resting in the refrigerator, the biscuit becomes moister, the taste is richer.

Jelly is prepared with sweet jam and low-fat kefir or yogurt that adds to the cake light dairy sourness.

You can use any jam, but the cake will turn out tastier with a sweeter one. The recipe used raspberry jam, the cake was decorated with berries. You can decorate the cake as you wish. The surface of the cake will look original if you connect the slices apricot jam and pitted cherries.

Ingredients:

for the biscuit:

5 eggs;
1 st. Sahara;
1 tbsp flour;
a sachet of vanillin;
0.5 tsp soda; 1 tbsp. vinegar;
a small pinch of salt.

for jelly and impregnation biscuit cakes:

1 l. kefir;
250 ml of sweet jam;
25 g gelatin.

Delicate cake recipe with photo

First, let's prepare a biscuit for the cake.

The dough for the biscuit is prepared quite quickly, so before starting cooking, we set the oven to warm up to 200 degrees.

1. We break it into a deep one. a bowl of 5 eggs, add sugar..

2. Beat with a mixer until the sugar grains dissolve. The egg mass should approximately double in volume, a lot of bubbles appear.

3. Pour the sifted flour and vanilla. First, mix the dough with the beaters of the switched off mixer so that the flour absorbs the liquid a little and does not scatter into different sides. Then turn on the mixer and beat the biscuit dough until smooth. By consistency, it should turn out like sour cream.

4. Next, you need to extinguish the soda with vinegar or lemon juice. Do it properly in a small glass or cup. The soda should completely dissolve, the reaction will stop. Only after that pour the liquid into the dough.

5. Beat again with a mixer. The dough comes out very airy with lots of bubbles.

6. Prepare the baking dish. If we bake in metal form, then lubricate it with a thin layer of refined vegetable oil. silicone mold no need to lubricate, we just fill it with dough.

7. Bake the dough for 20 minutes at a temperature of 200 degrees. After the biscuit is ready, we take it out and set it to cool in a warm place. The biscuit will settle a little, no big deal.

Cooking jelly for the cake.

8. Pour gelatin into a glass and pour cold water to make it swell. I want to note that gelatin is different, and each type must be prepared strictly according to the instructions. But even good gelatin you need to take a little more than in the instructions on the package.

9. Add jam to kefir, set aside some of the berries for decoration.

10. Mix and taste. The mixture should taste like delicious berry yogurt.

11. When the biscuit has completely cooled down, remove it from the mold. It is quite easy to do this, a completely cooled biscuit literally “jumps” out of the mold itself, it only needs a little help to lag behind the walls of the mold.

13. We will well soak the cakes with kefir mass. The surface must be completely damp. Thanks to the impregnation, the cake will turn out even more tender.

How to make jelly for a cake.

14. We heat the gelatin in a water bath so that the grains become completely homogeneous. In this case, gelatin should in no case boil, otherwise its gelling properties will be violated.

15. We shift the impregnated cake back into the mold.

16. Pour gelatin into the remains of kefir with jam, mix. Pour about 1/2 of the jelly into the cake mold. We move the form with the cake to the refrigerator until the jelly is completely solidified.

17. While the jelly hardens in cool place, transfer the other cake to a serving plate.

18. Carefully separate the edges of the jelly from the mold. If the jelly does not move well from the mold, you can lightly moisten a towel with boiling water and run it over the mold.

19. Gently turn the jelly cake over and move it from the mold to the second cake. A layer of jelly should be inside.

20. We coat the cake with kefir mass with gelatin and send it to the refrigerator until completely solidified.

21. Before serving, decorate the cake with jam.

The most delicate cake with biscuit, jelly and jam is ready! Bon appetit!