Modern Christmas cakes. How to make a Milk Girl cake for the New Year's table

Hooray! Today there is a festive selection on the site - cakes for the New Year 2019 recipes with photos. Making a chic and very, very tasty cake with your own hands, a thousand times tastier than a store-bought one, is a real reality! And you need nothing for this - set a goal, study the recipe, buy the necessary ingredients and ... rush into battle! 😀

Since you have already opened this article, it means that everything is clear with the goal. I really want to help you in choosing the right recipe, so I started this collection! I hope it will inspire you to culinary creativity either right now (after all, it's time to create a New Year's mood, and corporate parties are already in full swing), or directly on the eve of the holiday 😉

How to cook cakes for the New Year 2019 with your own hands, you can find out by reading the step-by-step instructions in this article or by clicking on the name of the cake - a link will open to an even more detailed description of all the cooking steps with step-by-step photos. Choose the method that is convenient for you and go ahead! 😉

Cakes for the New Year 2019 recipes with photos - 28 best options:

1.

This cake is one of my very favorites! The classic combination of prunes and nuts is revealed here in all its glory! This yummy consists of four cakes, prepared on the basis of yolks and butter. Before assembly, such a picture is obtained - there is little dough, but a lot of cream! A few hours after preparation, the cream miraculously nourishes the cakes, and they become tender, tender. This miracle can only be eaten with eyes closed from pleasure! ;)

Dough for 4 cakes:

• egg yolks - 6 large or 8 medium
• butter - 150 g
• sugar - 100 g
• salt - 0.5 tsp
• premium wheat flour - 250 g (2 tbsp.) + 6 tbsp.
• soda - 0.75 tsp
• sour cream - 1.5 tbsp
• baking powder dough - 2 tsp

*

For cream:

• prunes - 500 g
• walnuts - 100 g
• sour cream with a fat content of at least 20% - 500 g
• butter - 300 g
• sugar (powdered sugar) - 130 g
• cognac - 2 tbsp.

Kneading dough for cakes:

1. Softened butter was beaten with sugar and salt.
2. Put the yolks to the oil mixture, beat again.
3. I extinguished the soda with sour cream, mixed it well and sent it to the dough. Whipped it up again!
4. Two cups of flour (250 g) combined with baking powder, mixed well and sifted.
5. Thoroughly mixed. The mass turned out to be a viscous consistency.
6. Divided it into two identical parts. I added 2 tbsp to one. cocoa and 2 tbsp. flour. In another - 4 tbsp. flour.
7. Kneaded two balls of dough. It stuck to my hands a little. But I didn't beat him up with too much flour.

Cake baking:

8. I smeared the mold with sunflower oil.
9. Each ball of dough was divided into two equal parts. I distributed one part in the form directly with my hands along the bottom of the form. I poked it with a fork to keep the dough from bubbling up while baking. The diameter of my form is d = 26.5 cm (you can take a smaller size).
10. I baked each cake for 8 minutes at a temperature of 180-200 degrees. When browned - ready.
11. I immediately (!) Cut off the finished cakes on a plate - I took a diameter of 24 cm.
12. I put the scraps into the chopper bowl. Beat at maximum speed until fine crumbs.

Cream preparation:

13. Turned sugar into powder using a grinder. You can use it like this, but the powder is more gentle.
14. Divided the powder into two approximately equal parts. One laid out to 20 percent sour cream (less fat content should not be taken, but 25-33% is possible), the second - to softened butter. It is better to take it with a fat content of 82.5% and good quality.
15. Separately whipped both creams - both butter and sour cream.
16. I connected them together in one bowl, beat again, adding cognac.
17. I also put nuts and prunes chopped with a blender here. If your dried fruits are dry, then they must first be soaked or steamed well.
18. Thoroughly beat again! So the wonderful cream for the cake with prunes and nuts is ready!

Cake assembly:

19. I put a spoonful of cream in the center of the cake stand, so that later the pieces would be easier to separate when cutting.
20. I laid out the first cake, generously smeared it with cream.
21. Then the second, third, each time smearing with cream. Covered with the last crust.
22. Lubricated again quite thickly the top and sides around the entire perimeter.
23. I generously sprinkled the sides of the cake with ground crumbs from scraps. Sprinkle the rest on top and decorate with figured chocolate.
24. Cake with prunes and walnuts and sour cream is almost ready - it remains only to let it stand for 8 hours in warmth, and then better (but not necessary) a couple of hours in the refrigerator.

If you only knew how yummy he is!! And incredibly soft! Just melts in your mouth! It's beyond words - you just have to try it! ;)

2.

If you love the Snickers bar and lots and lots of nuts, especially roasted peanuts, then you've come to the right place! An amazing combination of chocolate biscuit cakes, airy meringue and walnut-caramel cream based on boiled condensed milk is unlikely to leave anyone indifferent. This taste plunges into childhood and our "era" of delicious chocolate bars...

For the biscuit:

• traditional cocoa powder - 60 g
• sugar - 200-300 g (to taste)
• salt - 1 tsp
• soda - 1.5 tsp
• milk of any fat content - 280 ml
• butter - 60 g
• refined vegetable oil - 60 g
• eggs - 2 selected C0 (or 3 pieces of medium C1)
• vinegar (raspberry, apple, wine or table 6-9%) - 1 tbsp.

* 1 cup = 200 ml liquid = 125 g flour

For meringue:

• proteins - from 3 large eggs
• sugar - 150-250 g (to taste)
• salt - a pinch

For cream and nut layer:

• boiled condensed milk - 380 g (full jar)
• good quality butter - 180 g
• cognac / rum / brandy (optional) - 2 tbsp.
• peanuts - 220 g

Biscuit preparation:

1. Sifted flour, cocoa powder and soda. Added sugar and salt. Mixed thoroughly.
2. I poured milk, melted butter, refined sunflower oil here. Cracked 2 large eggs and poured apple cider vinegar.
3. First, I stirred the dough a little. Then beat with an electric whisk for 20 seconds! Do not need anymore!
4. Grease the bottom and sides of the mold with butter. She poured out the dough.
5. Baked at 200 degrees for 45 minutes until a dry match.
6. Carefully laid the biscuit on the wire rack and left to cool completely.

Preparation of protein cake:

7. Washed the eggs. Separated the whites from the yolks. The squirrels were placed in a dry, clean dish.
8. Beat some proteins, without everything, for 3 minutes, starting from the minimum speed and adding to the maximum.
9. Salt was added to the thick white mass. Whipped for 1 minute.
10. Gradually poured all the sugar, without ceasing to beat for another 5 minutes.
11. The form in which the biscuit was baked was washed and wiped dry.
12. Lubricated the bottom and sides of the mold with butter (it is more convenient to bake in a detachable or lined with greased parchment).
13. Laid out the protein mass.
14. Baked at 90-100 degrees for 3 hours until a dry match.

Cream preparation:

15. Whipped soft butter with boiled condensed milk and cognac.

Preparing nuts:

16. Peanuts laid out on a dry, well-heated frying pan.
17. Fry, stirring, for 10-12 minutes over low heat.
18. Let them cool completely.
19. Peeled. During cleaning, immediately divided into halves.

Snickers cake assembly:

20. From a completely cooled biscuit, I cut off a slightly elevated "slide".
21. I cut an even biscuit with a knife into two cakes.
22. The cut top of the biscuit was ground at maximum speed into crumbs.
23. The first biscuit cake was smeared with cream. Sprinkled generously with nuts.
24. She laid the meringue cake on top, gently but noticeably pressed it on top with her hand.
25. I also applied cream to the protein cake, sprinkled nuts on top.
26. Covered with a second biscuit cake.
27. Covered it with cream.
28. Thoroughly smeared the sides of the cake with cream. And sprinkled with biscuit crumbs.
29. Topped the cake with roasted peanuts mixed with the remaining crumbs.
30. Left the cake to soak at room temperature for several hours.

3.

Now there are a lot of interpretations of this cake on the Internet. But I look - and it's not that! I like exactly the recipe according to which my mother baked it before I was born (well, after, respectively). It was printed in one of the Soviet books she had. What can you say about this cake? He is real! Hard sour cream cakes are wonderfully soaked in cream and become very tender after a few hours! And the combination of two creams emphasizes the originality of this wonderful dessert!

For cakes:

• sour cream at least 20% fat - 300 ml
• sugar - 100-200 g, to taste
• salt - a pinch
• butter - 30 g
• premium wheat flour - 350 g (slightly less than 3 tablespoons) *
• baking powder dough - 1 tsp

* 1 cup = 200 ml liquid = 125 g flour

For the first type of cream:

• sour cream with a fat content of 30-35% - 550 ml
• sugar - 150-220 g (to taste)
• peanuts (or other nuts) - 200 g

For the second type of cream:

• good quality butter 82.5% - 120 g
• condensed milk - 1/3 of a can (120 g)

Test preparation:

1. Melted the butter, added sugar and salt. Whisked with a whisk.
2. Laid out sour cream, stirred.
3. Sifted 1 cup of flour mixed with baking powder. Stir again until smooth.
4. Divided the dough into two equal parts. I added cocoa powder to one of them, stirred it.
5. Gradually add flour to each bowl.
6. Knead two balls of soft dough.

Forming and baking cakes:

7. I divided each piece of dough into 4 equal parts.
8. She laid out the first piece in a form greased with a thin layer of vegetable oil, kneaded it with her fingers in a circle. I poked it all over with a fork.
8. I sent it to an oven preheated to 200 degrees. Baked for 7 minutes.
9. Immediately (!) I put the hot cake on the board, covered it with a plate and cut out an even cake, cutting off the excess.
10. I baked all 8 cakes.
11. Trimmings punched in the chopper at maximum speed to crumbs.

Cream No. 1 - sour cream:

12. Whipped sour cream with a fat content of 30%, gradually adding sugar. Removed to the refrigerator.

Cream No. 2 - oily:

13. Whipped condensed milk with softened butter.

Preparing nuts:

14. Stir roast the peanuts for 10 minutes in a dry frying pan over low heat.
15. Let the finished peanuts cool.
16. Peeled it off the skin.
17. I crushed the nuts with a blender into crumbs.

Assembly and decoration:

18. Put a little cream in the center of the dish.
19. Laid the first cake. Lubricated with sour cream, sprinkled with nut crumbs.
20. I laid a cake of a different color. Again smeared with the same cream, sprinkled with nuts.
21. So I missed each cake, except for the top one, alternating chocolate and light cakes.
22. Lubricated the top cake and sides of the cake with butter cream. The sides were sprinkled with crumbs from ground cakes.
23. I made strips from the crumbs on top.
24. Left the cake in the kitchen, at room temperature, overnight.

The bear cake in the north turned out to be surprisingly tender, tasty and fragrant!

4.

Honestly, I had a difficult relationship with this cake and sweets for the time being. But with age, tastes have changed, and... having tried different recipes, I found one that you simply cannot help but be delighted with!) A wonderful biscuit, the most delicate soufflé and delicious chocolate icing... Well, isn't it a dream? And we can turn it into a real reality right now! ;)

Ingredients for 1 biscuit (there will be 2 in total):

• eggs - 2 small category C2
• sugar - 3 tbsp. or to taste
• salt - 0.5 tsp
• premium wheat flour - 0.5 cups (~ 60-65 g) *
• baking powder - 0.5 tsp

* 1 cup = 200 ml liquid = 125 g flour

For the soufflé:

• egg whites - 3 pieces
• sugar - 300 g or to taste
• salt - a pinch
• freshly squeezed lemon juice - 1 tbsp.
• butter - 100 g
• condensed milk - 100 g (slightly less than 1/3 can)
• boiled water chilled - 130 ml
• agar-agar - 2 tsp (4-5 g)

For glaze:

• dark or bitter chocolate - 130 g

Preliminary stage:

1. Agar-agar was poured with cold boiled water. I left it overnight (you need to soak it for 3 hours +).

Biscuit preparation:

2. I combined eggs, sugar, salt together.
3. Beat for 3 minutes, until a beautiful lush foam, gradually increasing the speed from minimum to maximum.
4. Flour combined with baking powder, sifted to the egg mass.
5. Stir as gently as possible with a spoon, trying to make movements from the bottom up.
6. I smeared the detachable form with a thin layer of refined sunflower oil. She laid out the dough, carefully spread it over the entire bottom with a spoon.
7. Baked at 180"C for 10 minutes.
8. Let the biscuit cool. And she baked the second one herself, following the same steps.

Soufflé preparation:

9. Beat softened butter.
10. Poured condensed milk. Beat for two minutes, starting at low speed, and gradually increasing.
11. I poured the soaked agar into a ladle, put it on fire a little less than average. Stirring, bring to a boil. Let it simmer for one minute.
12. Then she poured in a little, stirring constantly, all the sugar. Boil, stirring, until completely dissolved. I also turned it off after about a minute from the start of the boil.
13. Let the syrup cool down a little - 5 minutes (not lower than 40 "C!).
14. I added a tablespoon of freshly squeezed lemon juice to the egg whites. Start beating at low speed and gradually increase it.
15. When the mass has already become white, and not transparent, I added a pinch of salt and continued to beat with an electric whisk, increasing the speed to maximum. Should be peaks.
16. Slowly, in a thin stream, pour sweet syrup with agar into the protein mass with one hand, and whisk with the other, without ceasing, at low speed.
17. Then she began to gradually, on a spoon, introduce butter cream and beat at low speed too.

Assembly:

18. Laid out the first biscuit on the bottom of the detachable form.
19. Filled with half the soufflé.
20. I laid the second biscuit on the soufflé.
21. Topped with the rest of the soufflé.
22. I put it in the refrigerator until the soufflé hardens (1 hour+).

Glaze preparation:

23. I broke the chocolate into small pieces into a small ladle. I put butter on it.
24. I put on fire less than average and boiled, stirring constantly, until completely homogeneous.
25. Let the glaze cool a little - a couple of minutes.
26. She took the cake out of the refrigerator. I covered the top of the cake with icing, distributing it with a spoon over the surface of the soufflé very carefully.
27. I sent the cake to the refrigerator for 10-15 minutes.
28. I left some of the glaze and put it in a bag. Cut off the "nose" of the package. The cut should be small.
29. I applied glaze to the already frozen top, squeezing it out of the bag.

That's all, after 5 minutes you can remove the detachable ring and start drinking tea!

5.

Wonderful cake "Prague" is able to decorate any holiday table! Rich taste, tenderness, aroma - this is all about this wonderful yummy from childhood! ;) Before you - the most that neither is a classic version, namely GOST.

For the biscuit:

• eggs - 6 pieces
• salt - 2 pinches
• sugar - 150 g (can be increased)
• cocoa - 3 tbsp with a slide
• premium wheat flour - 120 g (about 1 cup)*
• butter - 40-50 g

* 1 cup = 200 ml liquid = 125 g flour

For form:

• butter - 10 g
• premium wheat flour - 1 tbsp

Cream:

• condensed milk - 120 g (1/3 of a can)
• egg yolk - 1 piece
• butter - 200 g
• cocoa - 2 tbsp (without slide)
• water (cold, boiled) - 20 ml
• vanillin - 1 g

Interlayer:

• apricot jam (or yellow plum) - 80 g

Glaze:

• cocoa - 3 tbsp
• powdered sugar - 100 g
• milk (warmed) - 5 tbsp.
• butter (softened) - 40 g

Decor:

• waffle rose - 1 piece
• confectionery dressing - 3 g

Biscuit baking:

1. Sift flour into a separate bowl, and then cocoa powder. Mixed thoroughly.
2. Separated the whites from the yolks.
3. First, beat some whites into a stable foam. I started beating at the lowest speed and then increased it. After that, she added salt and gradually introduced sugar - half of the total mass - that is, 75 g. Whipped for a few more minutes until the protein mass became glossy.
4. Beat the yolks with the remaining sugar until fluffy and bubbly.
5. Gradually began to lay out a beautiful "snowy" mass of proteins to the yolks. So gradually added all the whites, gently stirring, trying to prevent them from sinking.
6. To the resulting lush volumetric mass, I laid out the chocolate flour mixture.
7. Gently stir until smooth with a regular whisk. No need to beat! This operation should be performed with the utmost care.
8. Next, she poured in melted and cooled to room temperature butter. Again very carefully stirred, now with a spoon.
9. I greased the baking dish with butter and sprinkled with flour. Carefully spread out the dough and smooth the surface.
10. Baked exactly 30 minutes at a temperature of 200 degrees. Then she pierced it in several places with a wooden skewer - she came out of the biscuit dry. So, everything is ready!
11. Let the biscuit cool naturally at room temperature. Then she transferred it to the grill.
12. After a couple of hours, I wrapped it in cling film and left it to rest for 8 hours. In this case, the film is required, otherwise the cake will dry out.

Cream preparation:

13. I poured condensed milk into a small saucepan, then water (boiled, at room temperature). I let the yolk (the protein is not needed) and vanillin from the bag.
14. Thoroughly stirred everything with an ordinary mechanical whisk until smooth and put it on gas. Cooked simply on a burner on a fire less than average for 10 minutes until thickened. The cream must be stirred so that it does not burn or crumple.
15. Beat softened butter.
16. Gradually laid out the thickened custard mass to it, without interrupting the whipping process.
17. Then I poured in the sifted cocoa and beat again until smooth.

Assembly:

18. The biscuit, which had rested for 1/3 of the day, was cut into three cakes.
19. The first one was laid on a dish for serving a cake, smeared with cream (half of the total volume). I covered it with a second shortcake and again applied a layer of cream. Finished with the third cake.
20. Warmed up the jam. This can be done in the microwave, just on gas or in the oven. I chose the latter option, setting the temperature to 50 "C.
21. I smeared the “cap” and sides of the cake with warm jam. I let him stand and soak in this position for 1 hour.

Glaze:

22. Mixed powdered sugar with cocoa. Then she poured in the warmed milk and laid out the butter (softened).
23. Rubbed all the combined ingredients with a spoon until smooth.
24. I covered the entire cake with chocolate icing (top and sides).
25. Decorated with sugar sprinkles in the form of hearts and a waffle rose in the center.
26. Let Prague stand for soaking for 8 hours at room temperature. Then you can cut! Or put it in the fridge until needed.

Without exaggeration, I can say that this is one of the most delicious cakes!

6.

My interpretation of the "Prague" cake with the preservation of the classic "Prague" cream, but with a change in the technology of making a biscuit and the ingredients included in it. The result is an incredibly tender yummy! After 8 hours of soaking, it is already very tasty! And on the second day - generally incomparably. Really - melts in your mouth - you can’t say otherwise! Try it, dear readers;)

For cakes:

• milk (any fat content) - 280 ml
• eggs - 2 large C0 (or 3 medium C1)
• butter (preferably 82.5%) - 60 g
• refined sunflower oil - 60 g
• vinegar (apple, or regular table vinegar up to 9%) - 1 tbsp.
• premium wheat flour - 250 g (2 cups)*
• traditional cocoa powder - 60 g
• soda - 1.5 tsp
• sugar - 200 g or to taste
• salt - 1 tsp

* 1 cup = 200 ml liquid = 125 g flour

For impregnation:

• cognac, rum or coffee - 4 tbsp.

For cream:

• condensed milk - 180 g (0.5 cans)
• boiled water - 30 ml
• yolks - 2 pieces
• butter (preferably 82.5%) - 300 g
• classic cocoa powder - 3-4 tbsp.

For the layer:

• apricot jam (or similar fruit and berry) - 120 g

For glaze:

• dark or bitter chocolate - 120 g
• butter - 40 g
• milk - 5 tablespoons

For decor:

• waffle candy - 1 piece

Cooking cakes:

1. Sifted cocoa powder, flour and soda. Sugar and salt were also added here. Mixed thoroughly.
2. Added milk, refined and melted butter, vinegar, eggs to the mixture of dry ingredients.
3. I mixed the mass with several movements. Whisk quickly for 20 seconds, no more!
4. Lubricated the mold with oil. She poured out the dough.
5. Baked for 50-55 minutes at a temperature of 180-200 "C.
6. Carefully laid out the biscuit on the wire rack.
7. The completely cooled biscuit was cut into cakes.
8. Soaked them in cognac.

Cream preparation:

9. I combined condensed milk, cold boiled water and yolks together.
10. Boiled, stirring, until thickened. First 5 minutes on low heat, then 3 minutes on low heat.
11. Beat the softened butter.
12. Partially laid out the boiled mass to it, whisking each time.
13. Added cocoa powder. Whisk until smooth.

Cake assembly:

14. The first cake smeared with cream. Then she laid the second one, and so on. The top left without cream.
15. Jam warmed up to a temperature of 40-50 "C.
16. Greased them with the entire surface of the cake.
17. I left the cake in this form for soaking for an hour.

Preparation of chocolate glaze:

18. I put dark chocolate, butter and poured milk into the ladle.
19. While stirring, boiled until smooth.
20. Let cool to a pleasantly warm temperature.
21. I covered the cake with icing.
22. Rubbed a waffle candy on top.
23. Left the cake to soak at room temperature overnight.

Very tasty and incredibly tender cake!

7.

In my opinion, this cake is one of the most wonderful non-biscuit ones! Sooo gentle! I also call him "Ginger" and "Red Honey" :-D

For cakes:

• honey - 3-4 tbsp
• eggs - 4 pieces
• butter - 90 g
• sugar - 150 g
• premium wheat flour - 4-4.5 cups *
• soda - 2 tsp
• vodka - 1 tbsp.

* 1 cup = 200 ml liquid = 125 g flour

Cream Ingredients:

• milk - 750 ml
• eggs - 3 pieces
• butter - 450 g
• sugar - 200 g
• premium wheat flour - 7 tbsp.
• starch - 1.5 tbsp.

Preparing dough for cakes:

1. Prepared a water bath - poured water into a large saucepan, brought it to a boil. I put butter and sugar in a smaller pan (you can increase the amount if you wish), set this pan to the first one.
2. Melt the butter, stirring constantly with a spoon so that the sugar is evenly distributed. She removed the pot from the water bath.
3. I broke the eggs into a separate bowl. She fluffed them up with a fork.
4. Poured to a sweet oily mass. Added honey and vodka.
5. Returned to the water bath. When I mixed the ingredients, I poured soda. Mixed it thoroughly.
6. Warmed up and stirred the mass, waiting for it to brighten and increase in volume by about two times. Then she took it off the fire.
7. I poured it into a container convenient for kneading dough. I waited until the mass cooled down a bit so that I could work with it with my hands. But you don't have to wait until it cools down!
8. I sifted the flour in several stages, kneading the dough. The amount of flour may vary depending on its gluten content. The dough should be elastic and easy to work with.

Cake baking:

9. Cut the rolled dough ball first into 4 parts, then each of them into three more. The total turned out to be 12. I rolled a ball out of each part.
10. The board was well powdered with flour, so that later the dough could be removed from it without any problems. I rolled out the first ball of dough into a very thin layer. I poked it with a fork to keep the cake from bubbling while baking.
11. Gently, so as not to tear, transferred it to a baking sheet (it does not need to be lubricated with anything). Attached a plate with a diameter of 22 cm.
12. With a spatula (I used a wooden one so as not to scratch the baking sheet) I cut off the excess dough protruding beyond the plate. I removed the plate and left the scraps next to the circle of dough.
13. I put the baking sheet in the oven already preheated to 200 degrees. And baked at the same temperature for 3-4 minutes. This time is enough - the cake should just brown a little. I removed it from the pan as soon as I took it out of the oven (if you delay, it may crumble). The pieces were folded separately. Thus baked all 12 cakes.

Cream preparation:

14. I prepared a cream - poured sifted flour, starch and sugar into the pan. Mixed thoroughly.
15. I broke eggs into dry ingredients. Mix everything with a whisk until smooth.
16. Poured milk, stirred again.
17. I put it in a water bath - for this, I poured hot water into a larger diameter saucepan, brought it to a boil, lowered the saucepan with the milk mass into the water.
18. Boil the cream on a fire less than average, stirring constantly, until it thickens, not letting it boil. It took me about 8-10 minutes to do this.
19. Removed the cream from the water bath, let it cool to room temperature. When I have time, it cools down naturally for me. When I'm in a hurry, I put the pot of cream in a bowl of cold water.
20. While the cream was cooling, I melted the butter and let it cool down too. Then she poured oil into the cream. Once again I emphasize - both liquids should be at room temperature.
21. Beat until smooth. Then she let the cream stand and cool completely.

Honey cake assembly:

22. I laid the first cake, smeared it with cream, then the second, covered it again with cream, and so 11 cakes.
23. I didn’t get enough baked scraps this time, so I decided to use one cake (12th) for crumbs too. To do this, I broke both the trimmings and the cake into small pieces and sent them to a blender. Grinded for a few seconds at maximum speed.
24. Generously covered the sides and top of the Medovik with this crumb. Decorated with a waffle rose in the center.
25. The cake must be allowed to soak, standing at room temperature, for at least 8 hours! Better yet, 12 or more. That's when he'll be ready!

During the night, the cake is well soaked, it becomes very, very tender, tasty and fragrant! It's just beyond words - you just have to try! ;)

8.

In order to prepare a beautiful heart-shaped cake for any romantic event, it is not at all necessary to buy a special form. By the way, I have it, but I don’t quite like it ... including the fact that the heart is not of such a shape - I want it more distinct and rounded)) Therefore, when baking this yummy, I did without a baking dish at all. The main thing is that you have a baking sheet)) As a basis, I took the wonderful Honey Cake, the recipe of which you just saw above. However, I got smarter with the dough, and with the cream too! The cake turned out very flavorful and delicious!

Dough Ingredients:

• butter - 90 g
• eggs - 4 pieces
• sugar - 150-250 g (to taste)
• premium wheat flour - 4.5 cups *
• salt - 0.5 tsp
• vodka (acts as a baking powder) - 1 tbsp.
• honey - 4 tbsp
• cinnamon - 0.5 tsp
• soda - 1.5 tsp

* 1 cup = 200 ml liquid = 125 g flour

For cream:

• eggs - 3 pieces
• milk - 750 ml
• butter - 450 g
• seasoning for desserts and coffee - 0.5 tsp
• premium wheat flour - 8 tbsp
• sugar - 150-250 g (to your taste)
• honey - 2 tbsp
• cognac - 1 tbsp.
• salt - a pinch

Preparation:

1. For both the dough and the cream, we need a water bath. Therefore, first you need to pick up two saucepans that are suitable for each other. The best option, when one enters the other, does not touch the bottom, but not too far from it, while resting its handles on the walls of a larger pan. It should be taken into account that both the dough and the cream will increase in volume during the cooking process, so the smaller saucepan should not be completely tiny, for example, 1.5 liters.

Test kneading:

2. I took hot water into a large saucepan, brought it to a boil. She put out a second (smaller) saucepan with butter and sugar.
3. I broke the eggs into a separate bowl and beat them with salt simply with a fork.
4. Let the melted butter cool slightly and pour in the eggs. Then I added vodka, honey and cinnamon.
5. Put in a water bath, stir well until more or less homogeneous. She poured soda.
6. Stir well and cook, stirring, until the mass approximately doubles and a lighter shade is obtained.
7. She poured the fragrant mass into a bowl for kneading dough. She waited a few minutes for her temperature to drop.
I first poured 2 cups (250 g) of sifted flour. Beat with an electric whisk.
8. Then she sifted 2 more glasses of flour here and began to knead with her hands. In the process, I added another 0.5 cups of flour. But your quantity may differ, because different flours and gluten are different.
9. Transferred to a food bag. I left it to rest while I prepared the cream.

Cream:

10. Combined sifted flour, sugar, and dessert and coffee seasoning (it includes cinnamon, cloves, cardamom, and vanilla). Mixed thoroughly.
11. Separately, slightly beat the eggs with a fork with a pinch of salt and poured into the flour mixture. She also poured milk into it.
12. I put it in a water bath (the water in a large saucepan should boil) and cook until it thickens.
13. I poured it into a container for further preparation of the cream and let it cool completely.
14. Separately combined butter and honey in a saucepan.
15. When the butter is completely melted, mix it until smooth with honey and cool the resulting mass.
16. I connected together two cooled (this is important!) Masses. Poured cognac. Whipped thoroughly. Cream is ready!

Template making:

17. You will need a large piece of cardboard. You can also use paper, but it is better to take a thicker one, it will be more convenient.
Circle/draw a heart of the desired size, or print any picture with a heart from the Internet. My parameters are as follows: the widest place of the heart is 22.5 cm; the total length is 23 cm. It remains only to cut out a cardboard heart template with scissors.

Cake baking:

18. The dough was divided into 12 approximately equal parts.
19. Thinly rolled out the dough, sprinkling the board with flour (if this is not done, then the thin dough will stick and tear). The layer should be translucent.
When rolling out the dough, I applied a template - the layer should be larger than the cardboard dough, about a centimeter on each side. Because the dough will shrink a little during baking, and if you roll it back to back, then the cake will turn out to be smaller than the template.
20. I poked the dough with a fork so that it did not swell too much during baking.
21. Carefully transferred to a baking sheet (nothing needs to be lubricated; however, if it is uneven, rough, then it is better to cover it with foil or parchment paper).
22. I sent it to an oven preheated to two hundred degrees. I baked each cake for 3-4 minutes.
23. As soon as the cake was browned, I immediately removed it from the baking sheet to the board and immediately, before it cooled down (!), I cut out a heart according to the template with a small knife.
24. I broke the scraps into small pieces and put them in the chopper. Grinded to crumbs.

Assembly:

25. I put a spoonful of cream in the center of the cake stand, and the first cake layer on it. So he will not ride, and then when cutting the cake, it will be better to lag behind the dishes. Each cake was well smeared with cream and laid on top of the next one. So all 12.
26. I smeared the sides of the cake with the rest of the cream, and then densely sprinkled them with crumbs, as well as the top. I laid out small chocolate hearts along the contour of a large honey heart.
27. Left the cake just on the table in the kitchen for the night. During this time, it is quite well soaked, after which it can be removed in the refrigerator until serving.

The cake turned out incredibly tender, tasty and very fragrant thanks to the spices!

9.

Do you want to surprise your guests? Do you want to please everyone? Then bake this cake. He is very unusual. Biscuit - two-color. One part is light, the other is chocolate. At the same time, cream and glaze are also two-color! Dark cakes are smeared with light cream and covered with light glaze, and vice versa! Thus, the contrast between day and night, between sky and earth, between male and female is emphasized... Guests can choose from three types of slices: either with light cakes and chocolate cream and icing, or with dark cakes and butter cream and icing , or ... combined - the most interesting (then you need to cut closer to the center).

For the biscuit:

• eggs - 4 pieces of selected C0 (you can 5 medium or 6 small)
• sugar - 150 g
• salt - 0.5 tsp
• batch baking powder - 1.5 tsp (8 g)
• premium wheat flour - 125-130 g (1 tbsp.)
• starch or flour - 2 tbsp.
• traditional cocoa powder - 2 tbsp.

For impregnation:

• cognac / rum (non-alcoholic option - milk) - 8 tbsp.

For cream:

• condensed milk - 240 g (2/3 cans) + 2 tbsp.
• good quality butter - 150 g
• classic cocoa powder - 2 tbsp.

For glaze:

• white chocolate (can be porous, but without additives) - 85 g
• dark chocolate (can be porous, but without additives) - 85 g
• butter - 30 g
• milk - 4-5 tbsp.

For decor:

• figured chocolate

Biscuit preparation:

1. Beat the eggs with sugar and salt, starting at the minimum speed and gradually increasing to the maximum, for 7 minutes until a fluffy mass is 2-2.5 times more in volume.
2. Divided the egg mass into two equal parts.
3. For the dark part of the cake, I connected together 0.5 tbsp. flour (65 g), 2 tbsp. cocoa powder and 0.75 tsp. baking powder. Mixed.
4. For the light part of the biscuit, I mixed 0.5 tbsp. flour (65 g), 2 tbsp. starch (and it is better to take flour) and 0.75 tsp. baking powder. Mixed.
5. Sifted the dry ingredients for the light cake to one part of the egg mass, the dry mixture for the chocolate cake to the other.
6. Now, gently, with a spatula, with smooth movements from the bottom up, combine the ingredients until smooth in each of the containers. No need to beat!
7. The mold was smeared with a thin layer of vegetable oil.
8. At the same time, she poured chocolate dough on one side, and light on the other. Spread the rest out with a spoon.
9. Baked 40-45 minutes at 180-200"C.
10. She laid out the finished biscuit on the wire rack.
11. I waited for it to cool completely and only after that I cut it into 2 cakes.
12. I cut off the top that had risen like a tubercle to make crumbs.
13. Soaked both cakes with cognac. I left it like that for half an hour or an hour.

Cream preparation:

14. Beat softened butter.
15. I poured condensed milk into it. Whipped.
16. Divided the cream into two approximately equal parts.
17. I left one as is, added another 2 tbsp to the other. condensed milk and cocoa. Whipped it up again.

Assembly:

18. The light part of the biscuit was smeared with chocolate cream, the dark part with light cream.
19. Laid the second cake.
20. With the remaining half of the chocolate cream, smeared the light part of the cake and the corresponding side of the cake. Light cream - the dark part.

Glaze preparation:

21. I broke dark chocolate into one container and put 15 grams of butter, into another - white chocolate and 15 g of butter.
22. Put on a minimum fire (you can use a water bath). Stir so that the oil is at the bottom.
23. First, stir until the chocolate is completely dissolved. Then, when both masses became thick enough, poured milk. In light - 2 tablespoons, in chocolate - 2.5 tablespoons.
24. Stir until smooth, remove from heat, let cool to room temperature.
25. I covered part of the cake with chocolate cream with chocolate icing, and the part with dark cakes and light cream with white icing.

Decor:

26. I tore the cut off top of the biscuit and sent it to the blender. Chopped at top speed.
27. Decorated the outline of the cake with crumbs and sprinkled the sides.
28. At the junction of two colors, I laid out chocolate hearts for decor in contrast with the icing.
29. Left the cake overnight at room temperature.

Well, very tasty! Happy and warm holidays! ;)

10.

Variation of "Napoleon", in this case - with a cherry layer. However, sour layers that shade the taste can also be made from other berries. Yummy! ;)

Cake Ingredients:

• premium wheat flour - 700 g
• butter - 250 g
• eggs - 1 pc.
• water - about 200 ml
• salt - a pinch

For cream:

• milk - 1 liter
• sugar - 250 g
• eggs - 6 pieces
• premium wheat flour - 8 tbsp.
• butter - 250 g

For the layer:

• cherry - 300 g
• sugar - 3 tbsp.

Kneading dough for cakes:

1. I sifted the flour.
2. I put chilled butter, cut into cubes, to it.
3. I ground the flour with butter into crumbs.
4. I broke an egg into a glass and beat it with salt.
5. Topped up the glass with filtered water up to 250 ml. I got a little more than 200 ml of water, because. the egg was a little less than 50 ml. Stirred and poured into crumbs.
6. Kneaded elastic dough.
7. I put the dough in a food bag and put it in the refrigerator for 30 minutes.

Dough division:

8. I took the dough out of the refrigerator and cut it into 10 approximately equal parts. Rolled them into balls.
9. Each rolled out very thinly on a board lightly sprinkled with flour. I poked the dough with a fork so that it does not bubble too much during baking.

Cake baking:

10. Gently, using a rolling pin, transferred the dough to a baking sheet. I put a plate on it and cut a circle on it with a spatula. I chose a plate with a diameter of 24 cm.
11. Bake in an oven preheated to 180-200 "C for 5-7 minutes, until lightly browned.
12. Immediately (!) Removed the finished cake from the baking sheet and transferred it to a cooling rack. Thus prepared all 10 cakes.

Preparation of crumbs for sprinkling:

13. Cut off the sides and baked pieces of cakes broke and sent to the chopper (blender). Or you can turn it into crumbs in any mill, as well as with a pestle or rolling pin.
14. I ground it into crumbs, which I will later cover the sides and top of the cake with.

Cream preparation:

15. I poured a liter of milk into a saucepan and put it on a slow fire to heat up.
16. Beat the eggs with sugar into a foam.
17. Added the sifted flour and beat quickly.
18. She heated the milk to a hot state, not letting it boil.
19. Poured a couple of ladles of hot milk to the egg mass, stirred.
20. After that, she poured the entire egg mass into the hot milk in a saucepan.
21. Cooked, constantly stirring with a spoon, not allowing lumps to form, until thickened. Even if you get small lumps, do not worry - the mass can be beaten and converted into a homogeneous one.
22. The consistency of the cream should be quite thick. But it's important not to overdo it. It took me about 10 minutes to heat up with stirring.
23. Removed the cream from the fire and let it cool completely.
24. Softened butter rubbed with a spoon.
25. Added to it a few tablespoons of the milk part of the cream from the pan. Then another part, again stirring with a whisk. Thus, I combined the butter with the entire milk boiled mass. Cream is ready!

Layer preparation:

26. She washed the cherry with cool water and removed the seeds from it.
27. Sent to a blender along with sugar. Beat at maximum speed until smooth.

Cake assembly:

28. The layer can be done anywhere. I decided to distribute it evenly. And since I had three cherry layers in my plans, I decided to apply them like this - between the 2nd and 3rd, 5th and 6th and between the 8th and 9th.
I laid the first cake on the cake stand, smeared it with cream. Then she placed the second cake, again covering with cream.
29. Distributed 1/3 of the cherry layer over the cream.
30. I laid the third, fourth and fifth cakes, smearing each of them with cream. On top of it - again a cherry layer.
31. Next - the sixth, seventh and eighth cakes with cream. The last time I smeared it with cherries.
32. Now the ninth and last tenth cake is also with cream. I left a couple of spoons of cream for decoration, but this is not necessary.
33. I sprinkled the sides of the cake with the previously ground crumbs. I put all the remaining crumbs on top of Napoleon.
34. I left the cake to soak at room temperature for half a day (it can be less, but it should still stand for 6-8 hours).

The cake turned out incredibly tender and delicious! With a pleasant cherry sourness... ;)

11.

And here is another variation of the cake from the so-called hard cakes, as in the case of "Honey cake" and "Napoleon". However, now I kneaded the dough based on condensed milk and baked the cakes not in the oven, but in a dry frying pan just on a gas stove. However, there is nothing to adapt this recipe to the oven if desired. As a coffee lover known among my friends, I could not do without coffee this time - I added it to both cakes and cream! But if you want, you can use cocoa instead or add nothing - the dessert will come out just with a creamy taste.

For cream:

• store-bought milk with a fat content of 2.5-3.2% - 800 ml
• egg - 1 piece
• sugar - 80-120 g (to taste)
• salt - a pinch
• premium wheat flour - 3 tbsp with a slide

For cakes:

• condensed milk - 380 g (whole bank)
• egg - 1 piece
• instant coffee (if desired) - 2 tbsp.
• salt - a pinch
• premium wheat flour - 440 g (3.5 tablespoons) *
• soda - 1 tsp
• vinegar or fresh lemon juice - 1 tbsp.

Preparing the coffee custard:

1. Instant coffee was poured into a mortar and kneaded as finely as possible, almost into flour.
2. Combined coffee, sugar, a pinch of salt and an egg. Whipped.
3. Sifted flour to the egg-coffee mass. Whisk again until smooth.
4. Put on the gas. She began to pour milk in a thin stream, stirring with the other hand at this time.
5. After pouring in all 800 ml of milk, I added a little fire. I did something in between the minimum and medium mode. Boil, stirring, 20-25 minutes. It may take you less time. The consistency should become thicker, but at the same time not break up into flakes like yogurt.
6. Let the cream cool completely.
7. Laid out softened butter. Whipped well again.

Preparation of coffee cakes:

8. Combined condensed milk, an egg and a pinch of salt together. Whipped.
9. I extinguished the soda with vinegar and poured it into the dough, beat it.
10. Instant coffee mashed with a pestle in a mortar.
11. I mixed ground coffee (you can grind it in a coffee grinder or, in extreme cases, let it go as it is) with one glass of sifted flour, added to the dough. Then beat with a mixer.
12. Then I sifted 2 more cups of flour. And in the process of kneading introduced another 0.5 cups. Those. in total it took me about 440 grams.
However, do not rush to introduce all the flour into the dough at once, because you may need a smaller amount. The gluten of wheat is different, the consistency of condensed milk is also different.
13. Kneaded elastic dough.

Cake molding:

14. The resulting dough was divided into 8 identical parts.
15. I chose a pan for baking cakes. Prepared as a template a plate of the same or slightly smaller diameter as the bottom of the pan.
16. Powdered the board with flour. I rolled each part into a thin layer along the diameter of the selected plate.
17. I stumbled the dough with a fork in many places - this way air will escape during baking, and the cake will bake inside.
18. Cut the dough on a plate with a knife. Set aside the cuttings for now.
19. Those parts of the dough that are not yet used, I placed in a food bag so that they do not dry out and do not become crusted on top.

Cake baking:

20. Warm up a dry (!) frying pan well. She carefully transferred a round layer of dough onto it.
21. Baked for 4 minutes on each side on a fire slightly below average.
22. I also poked scraps from all eight cakes with a fork and fried on each side for 4 minutes.
23. I broke the baked trimmings and mashed them in a mortar (you can grind them with a blender).

Cake assembly:

24. I put a spoonful of cream in the center of the festive flat plate. On it - the first cake. Now spread the cream over its entire surface. The layer should be generous because most of the cream will be absorbed.
25. I completely assembled the cake, covering each cake layer with cream in sequence.
26. Grease the top and sides of the cake with the remaining cream.
27. Sprinkled the sides with crumbs obtained from baked and chopped scraps.
28. I decorated the top cake with cream with small bezels, sprinkled a little crumbs on top.
29. Left the cake to soak overnight at room temperature. After 10-12 hours I put it in the refrigerator.

That's all, a yummy of yummy is ready - a delicate coffee cake in a pan!

12.

A very tender and airy cake that amazed me with its biscuit - it contains only two tablespoons of flour! It was hard for me to imagine, but I tried it - it turned out amazing! And the lemon, which is present everywhere in one form or another - in cakes, cream and icing - makes the dessert incredibly fragrant, fresh and so winter-winter!..

Biscuit:

• eggs - 5 pieces
• lemon - 1 piece
• sugar or powdered sugar - 60-120 g (to taste)
• salt - 0.5 tsp
• premium wheat flour - 2 tbsp with a slide
• potato starch - 2 tbsp. with a slide
• baking powder (can be done without it) - 1 tsp

Cream:

• good quality butter - 250 g
• powdered sugar - 90-200 g (to taste)
• lemon juice - 40 ml or more (by consistency)
• zest - 0.5-1 lemon

Glaze:

• powdered sugar - 150 g
• freshly squeezed lemon juice - 1.5 tbsp.
• hot boiled water - 1.5 tbsp.

Biscuit preparation:

1. Beat the sugar at the maximum grinder speed into powder.
2. Lemon was thoroughly washed with a brush with laundry soap.
3. Cut off the zest with a knife. Captured only the top yellow layer.
4. I removed the thick white part to the maximum, leaving the body of the lemon itself.
5. Grind the zest at maximum speed in the blender bowl.
6. I removed the films and grains from the lemon, finely chopped the pulp.
7. I combined the chopped lemon and zest together.
8. Washed cold eggs. Separated the whites from the yolks.
9. Started whipping egg whites at minimum speed, constantly increasing to maximum. Whipped it for 2 minutes.
10. Then I added salt and 2 tbsp. Whisk together, to a peak, for three minutes.
11. Beat the yolks until bright and increase in mass in volume.
12. Gradually added 2 tbsp. powder without stopping beating.
13. Poured a mass of whipped yolks to lemon slices and zest. Stirred with a spatula. No need to beat!
14. Laid out half of the whipped protein mass.
15. Gently mixed it in, combining with other ingredients, using movements from the bottom up.
16. Separately combined flour, starch and batch baking powder. Mixed thoroughly.
17. I poured dry mixture into the dough. Very carefully mixed in the starch-flour mass.
18. Laid out the remaining half of the air proteins.
19. Again interfered with movements from the bottom up, delicately.
20. The bottom and sides of the mold were smeared with a thin layer of butter, sprinkled with flour.
21. Carefully laid out the dough, smoothing the top with a spatula.
22. Sent to the oven, preheated to 100 "C. Baked for 25 minutes at 180" C.
23. The biscuit was carefully laid out of the mold on the wire rack. Let it cool down.

Cream preparation:

24. Beat softened butter.
25. Added powdered sugar to it, beat again.
26. Poured in lemon juice, beat.
27. I laid out the lemon zest ground with a blender at maximum speed.
28. Whipped for the last time.

Cake assembly:

29. Cut the cooled biscuit into two identical cakes.
30. Lubricated the first half of the entire mass of the cream.
31. I laid the second cake, covered the sides and top with cream.

Glaze preparation:

32. I poured lemon juice and hot water into powdered sugar.
33. Thoroughly rubbed with a spoon.
34. I covered the cake with the resulting icing on top of the lemon cream.
35. Left at room temperature overnight.

So the fragrant, tender, tasty and such a winter festive lemon cake is ready!

13.

Well, in continuation of the lemon theme - another winter cake, but completely different. The basis is the most common biscuit on eggs. It is easier to prepare than any other. The main thing is not to beat the dough for a long time and do not open the oven door during baking. And with a Kurd, I'm sure you can handle it even more! I cooked it without lemon zest, but you can do it with it - this option is more common.

Ingredients for one cake (there will be 2 of them):

• premium wheat flour - 100 g (4/5 of a glass) *
• baking powder dough - 1 tsp
• eggs - 3 pieces
• sugar - 100-200 (to taste)
• salt - a pinch

* 1 cup = 200 ml liquid = 125 g flour

For impregnation of biscuit:

• strong alcohol (vodka / rum / cognac) - 3 tbsp.
• purified water - 6 tbsp.

For :

• lemon juice - from 3 pieces (280 ml)
• zest (optional) - from 1-3 lemons
• eggs - 3 pieces
• butter (preferably 82.5%) - 200 g
• sugar - 150 g
• salt - a pinch
• potato starch - 3 tbsp.
• cinnamon - 0.25 tsp

Cooking biscuits:

1. Cracked three eggs into a clean, dry bowl. Beat the eggs with a mechanical whisk in a good foam.
2. I added sugar and salt. Whipped.
3. Flour mixed with baking powder and sifted to the egg mass.
4. Beat very quickly (no more than 20 seconds) again with an ordinary whisk.
5. The mold was smeared with a thin layer of oil. She poured the batter into it.
6. Baked a biscuit for 30 minutes at a temperature of 180 degrees.
7. I kneaded the biscuit dough for the second cake and baked it in the same way.
8. Let both the first and second cakes cool.

Impregnation of cakes:

9. I mixed water and vodka.
10. I soaked the cooled cakes. They can be left after impregnation for at least 15 minutes, and if there is time, then for 2-3 hours.

Curd preparation:

11. I warmed the lemons well under hot water.
12. I rolled the lemons on the table with an effort of pressure on them with the palm of my hand.
13. Squeezed juice.
14. In a separate bowl, beat the eggs, sugar and salt.
15. I poured freshly squeezed lemon juice and sweet egg mass into a stainless steel saucepan. I also added starch and cinnamon.
16. Sent to a slow fire and carefully stirred with a whisk.
17. When the mass became homogeneous, put butter (and grated zest) into it.
18. Boil the cream, stirring, until thick for 5 minutes.
19. Let the Kurd cool down completely.

Cake assembly:

20. The first biscuit was smeared with lemon curd, covered with a second biscuit.
21. The rest of the cream covered the top and sides of the cake.
22. Decorated with sugar sprinkles and marmalade.
23. Cake with lemon curd should be left for 8 hours at room temperature for soaking.

14.

Very beautiful cake! And very tasty! "Zebristy" biscuit and cream from such a harmonious combination of drawn sour cream and boiled condensed milk give a wonderful taste! ;)

For the biscuit:

• sour cream 20% fat - 250 ml
• condensed milk - 0.5 cans (190 ml)
• eggs - 3 pcs.
• sugar - 70 g
• cocoa powder - 3 tbsp
• premium wheat flour - 2 tbsp.
• soda - 2 tsp
• table vinegar 6-9% - 2 tsp
• salt - 0.3 tsp

For cream:

• sour cream with a fat content of 15-20% - 1000 ml
• boiled condensed milk (store) - 1 can (380 ml)

Fillers:

• walnuts (peeled) - 1 tbsp.
• raisins - 0.5 tbsp.

For glaze:

• sour cream with a fat content of 20% - 3 tbsp.
• cocoa powder - 2 tbsp
• butter - 50 g
• sugar - 1 tsp

Preparatory stage:

1. Lined the colander with gauze and placed it on a tray with sides.
2. I poured 20-25% sour cream into a colander.
3. I wrapped the edges of the gauze to completely cover the sour cream. I put a weight on top and sent it to the refrigerator. In this position, sour cream should spend at least 8 hours.

Biscuit preparation:

4. Beat eggs with salt and sugar for two minutes.
5. Laid out sour cream. Whipped it up again.
6. Poured out condensed milk.
7. In a separate bowl, I quickly extinguished the soda with table vinegar.
8. Poured into the dough and beat until fluffy.
9. Sifted flour - 2 cups minus three tablespoons. Whipped for 15 seconds, no more!
10. I poured about half of the dough into another bowl. I added the remaining flour to one of them, and cocoa powder to the other. Gently stir the dough and beat for 5-7 seconds!
11. I greased the baking dish with a piece of butter.
12. Alternately, on a spoon, laid out creamy and chocolate dough.
13. Putting all the dough into a mold, leveled the surface and sent it to an oven preheated to 100 "C. I set the temperature to 180-200" C and baked for 25 minutes.
14. Carefully removed the biscuit from the mold and left it to cool completely.

Preparation of fillers:

15. I washed the raisins well and soaked them in advance. I got it to soak for about two hours. Then I laid it out on cheesecloth and let it dry.
16. I first cut the walnuts with a knife, then chopped them at maximum speed for a few seconds.

Cream preparation:

17. She took out the drawn sour cream from the refrigerator.
18. Combined it with boiled condensed milk. Whipped the cream until smooth.

Cake assembly:

19. I cut the completely cooled biscuit into two parts.
20. One of them, flatter, placed on a cake stand. The other was torn to pieces by hand.
21. The biscuit that remained intact was generously smeared with cream.
22. She put dried raisins and chopped walnuts on it.
23. Then I dipped each piece of biscuit in cream and sent it to the cake. I laid it in a whole layer, covering the entire surface of the bottom cake. Sprinkled with nuts and raisins.
24. Then again I laid out pieces of biscuit in cream, alternating with raisins and nuts, but gradually reducing the diameter to get a slide. So until the ingredients run out.

Glaze preparation:

25. For the glaze, I combined cocoa, sour cream and sugar in a small bowl.
26. Put the ladle on the fire. While stirring the ingredients to prevent lumps, bring to a boil.
27. Then she laid out the softened butter. Stir until butter is melted and smooth, remove from heat.
28. Allow glaze to cool to room temperature. She applied icing on the cake, and decorated the top with halves of walnuts.
29. I left the cake to soak at room temperature overnight, and after that I sent it to the refrigerator.

Very fragrant and tasty cake "Curly Pinscher" is ready! ;)

15.

The classic "Pancho" is always a breathtaking combination of delicious biscuit, delicate sour cream, pineapples and walnuts. Mmm!.. You can eat your mind;)

For the biscuit:

• eggs - 6 pieces
• sugar - 220 g
• salt - 0.5 tsp
• cocoa - 4 tablespoons
• premium wheat flour - 2 cups*
• baking powder - 2 tsp

* 1 cup = 200 ml liquid = 125 g flour

For impregnation:

• strong coffee - 100 ml
• vodka - 1 tbsp.

For cream:

• sour cream 30% - 700 g
• sugar - 0.5 cups

Flavor filler:

• canned pineapple - 340 g (580 ml jar)
• walnuts - 1 cup

For glaze:

• cocoa - 4 tablespoons
• sugar - 2 tbsp.
• milk - 4 tablespoons
• butter - 25 g

Biscuit preparation:

2. Beat the whites (alone, without everything) into a strong foam for 4 minutes.
Then I added salt and slowly, in a thin stream, introduced sugar. Whipped another 4 minutes.
3. Started introducing one yolk at a time. I added all 6 yolks like this, beating each time.
4. Sifted cocoa powder to the lush egg mass. Gently (!) Stir with a spatula until smooth.
5. I added baking powder to the flour, mixed and sifted the mass to the dough.
6. Thoroughly, but delicately, mixed again with a spatula (no need to beat!) The dough until smooth.
7. Form (I have d = 26 cm) smeared with butter. Carefully laid out the dough, leveled on top.
8. Baked for 45 minutes at a temperature of 180-200 degrees. She made sure that the top did not burn, but the oven must not be opened for the first 20 minutes!
9. Put the biscuit on the wire rack and let it cool completely. Its height with a diameter of 26 cm turned out to be 5 cm.
10. Cut the cooled biscuit into two approximately identical cakes.

Preparation of impregnation and fillers:

11. For impregnation, I made strong coffee and mixed it with vodka. You can take other alcohol - rum, cognac, 40-degree alcohol tincture. If there is nothing, just make very strong coffee (by the way, you can replace it with tea if you wish).
12. Soaked both cakes and left for about half an hour or an hour.
13. Cut one of the cakes into cubes.
14. Cut the pineapple and walnuts finely enough.

Cream preparation:

15. For the cream, first beat 30% sour cream for 4-5 minutes without anything. Then poured sugar in portions and beat for another 4-5 minutes.

Cake assembly:

16. She laid out a whole biscuit on a cake stand. Covered it in cream.
17. I placed slices of pineapple and nuts on the cream. Biscuit cubes dipped in cream and laid out on the cake.
18. So she continued to collect the cake, forming a slide - reducing the diameter. Alternating pineapple, nuts, biscuit in cream. So until all the ingredients are gone.
19. The rest of the cream "plastered" the resulting slide.

Glaze preparation:

20. For glaze in a ladle, I combined cocoa, sugar and milk. Mixed.
21. Boil this mass on low heat for 5 minutes.
22. Removed from the stove, immediately started the butter. Mixed thoroughly. Let it cool completely. Do not cover the cake with hot icing!
23. Then I just took the cooled icing with a spoon and poured it from the top (center) to the side.
24. I decorated the pick with curly chocolate :)
25. As usual, I left the cake overnight in the kitchen at room temperature to infuse and soak. I put it in the fridge in the morning. And after a couple of hours I cut off a piece to try!

So Pancho is ready - a very festive, fragrant and delicious cake! One of my most favorite! ;)

16.

In addition to the classic version with canned pineapple and walnuts, I love Cherry Pancho! In general, everything is fine with this wonderful berry - its natural sourness and bright, incomparable taste fit perfectly into any pastry, be it a pie or a cake. So in this case, in combination with dark cakes (an association immediately suggests itself - chocolate-covered cherries) and sour cream, it looked gorgeous. "Pancho" sparkled with new colors - both visually and in terms of taste! For cooking in the winter, of course, frozen cherries are used. So, it must be completely thawed before use. Otherwise, the released juice in combination with the cream will make the "tower" unstable.

For the biscuit:

• eggs - 6 medium pieces
• traditional cocoa powder - 5 tbsp.
• baking powder dough - 2 tsp
• salt - 0.5 tsp
• sugar - 220 g
• premium wheat flour - 2 cups (250 g)*

* 1 cup = 200 ml liquid = 125 g flour

Impregnation:

• boiled water - 60 ml
• cognac or rum - 2 tbsp.

Cream:

• sour cream with a fat content of 25% - 800 g
• sugar - 150 g

Filling:

• cherry - 350-400 g

Glaze:

• dark or bitter chocolate - 90 g
• sour cream - 3 tbsp

Biscuit preparation:

1. Separated the whites from the yolks.
2. Beat cold whites at maximum speed for two minutes until light and fluffy.
3. She put salt into it, and then gradually, whisking, introduced sugar in a thin stream. After all the sugar was covered, beat for another couple of minutes until the peaks.
4. Continuing to beat, gradually introduced all the yolks.
5. Sift flour, traditional cocoa powder and baking powder into a separate bowl. Stir thoroughly until smooth.
6. Slowly, in portions, introduced chocolate-flour into the egg mass. Gently stir with a spoon, trying to make movements from the bottom up.
7. Poured the dough into a mold greased with a thin layer of butter.
8. Baked for 45 minutes at a temperature of 180-200 degrees.
9. Put the biscuit on the wire rack, let it cool completely.

Impregnation of cakes:

10. Dilute the coffee in boiled water at room temperature until the coffee is completely dissolved.
11. Poured cognac, mixed again.
12. Cut the chocolate biscuit into two cakes.
13. I soaked each with a coffee-cognac mixture. I let it lie down for half an hour (you can leave it like that for two hours).

Cherry preparation:

14. I washed the cherries and freed them from the stones.
15. I put it on a paper towel, and blotted it with another sheet of towel on top to remove excess moisture.

Cream preparation:

16. Combined sour cream with sugar.
17. Stir until the grains of sugar are completely dissolved with an ordinary whisk.

Cake assembly:

18. Cut one cake into cubes.
19. The second (solid) cake was laid on a stand.
20. Smeared with cream.
21. She put cherries and pieces of biscuit on it, which she had previously dipped in sour cream.
22. I continued to lay out a slide of bikvit in cream, alternating with cherries, gradually reducing the diameter of the cake. And so on until the end of both the biscuit and the berries.

Glaze preparation:

23. I put sour cream and broken chocolate into the ladle.
24. Put on a slow fire. Stirring constantly with a spoon, boil until smooth.
25. Removed from heat, allowed to cool to room temperature.
26. Drizzled Pancho with chocolate icing, starting at the top and spreading streaks to the sides.
27. I put a cherry on top in the center.
28. I let the cake soak for several hours, then put it in the refrigerator.

Incredibly tender and insanely delicious cake is ready!

17.

A very unusual and amazingly delicious cake for lovers of biscuit, ice cream and meringue! Surprise and praise from households and guests are guaranteed! ;)

For the biscuit:

• premium wheat flour - 2/3 cup *
• soda - 1/3 tsp
• starch - 1/2 tsp
• salt - a pinch
• sugar - 80 g
• eggs - 2 large

* 1 cup = 200 ml liquid = 125 g flour

For the surprise filling:

• chocolate ice cream - 180-200 g
• creamy ice cream - 360-400 g
• instant coffee granules - 2 tsp

For the meringue (meringue):

• egg whites - 2 pieces from small eggs
• sugar - 4 tbsp.

Preparing the Surprise Filling:

1. Having decided on the size of the cake, I picked up a cupronickel domed bowl with a wide diameter of 18 cm. You can take any dishes of a similar shape that can withstand the temperature of the freezer.
Lined it with cling film.
2. I put chocolate ice cream in it, kneaded it a little and leveled it.
3. Then I did the same procedure with creamy ice cream.
4. I planned to make the third layer coffee! To mix coffee with ice cream, you need the ice cream to melt a little. Instant coffee mashed in a mortar into flour. Pour into the melted ice cream and stir well. Laid out the coffee ice cream top layer.
5. I covered the top of the ice cream with the ends of the cling film and sent it to the freezer. He needs to stand there overnight, and maybe even a day.

Biscuit preparation:

6. The most important thing here is to think about what to bake a biscuit in. The diameter of the bowl that I chose to prepare the filling is 18 cm. But the ice cream took only half of its volume. I measured the wide diameter of the frozen part - it turned out to be about 16.5 cm. Accordingly, a mold of the same diameter or a little more was required. I chose a rectangular one, 18 x 24.5 cm in size. After all, it doesn’t matter what this circle is cut from. If you have a round shape about 16.5-18 cm in size, then you can safely bake a biscuit in it, while reducing the number of ingredients by half - just enough.
7. Put together two large eggs with sugar and salt. Whipped the mass for 5 minutes.
8. Sifted flour mixed with soda and starch. Gently but thoroughly stir with a spoon.
9. Poured the dough into a mold greased with a small amount of sunflower oil. I put it in an oven preheated to 100 "C, immediately switching the temperature to 200" C. Bake for about 20 minutes until golden brown.
10. I put it on the wire rack and waited for it to cool completely.

Cake assembly:

11. She took out the frozen filling from the freezer. Posted on a biscuit.
12. I cut the biscuit with a knife along the contour of the filling. And put it back in the freezer.

Meringue preparation:

13. Separate the proteins from the yolks so that not a drop of the yolk gets into the protein.
14. Beat the chilled egg whites for a couple of minutes.
15. Without ceasing to beat, poured all 4 tablespoons of sugar one at a time, and beat until peaks so that the proteins keep their shape.

Roasting:

16. Lined the foil on a baking sheet. She took it out of the freezer. I smeared the entire surface of the cake with meringue - both the sides of the biscuit and the surprise filling.
17. At this point, the oven turned on in advance was heated to 250 "C. And I sent the cake there. I set the time on the timer - exactly 2.5 minutes - no more!
18. Exactly 2.5 minutes later I took the cake out of the oven! Immediately cut the cake into 6 pieces.

"Baked Alaska" - the best! ;)

18.

A large and delicious cake that makes an indelible impression in the cut! For lovers of chess and sweets... ;) However, even aesthetes will appreciate it...)

For one light biscuit (there will be 2 in total):

• eggs - 3 pieces
• sugar - 100 g
• salt - a pinch
• premium wheat flour - 100 g
• starch - 1 tsp
• soda - 0.5 tsp
• raspberry vinegar - 2 tsp

For one chocolate biscuit (there will also be 2 of them):

• eggs - 3 pieces
• sugar - 100 g
• salt - a pinch
• premium wheat flour - 80 g
• cocoa - 2 tbsp
• starch - 1 tsp
• soda - 0.5 tsp
• raspberry vinegar - 2 tsp

For impregnation of cakes:

• vodka - 12 tablespoons (3 spoons for each cake)

For cream:

• butter - 540 g
• condensed milk - 760 g (2 cans)
• cream liqueur Vana Tallinn Cream (16%) - 2 tbsp.
• cocoa - 3 tbsp

Baking light cakes:

1. Broke three eggs, added sugar and salt. Beat the egg mass for 5 minutes.
2. I extinguished the soda with vinegar, added it to the eggs. Whipped for 2 minutes.
3. Sifted flour mixed with starch.
4. Quickly beat the dough - 15 seconds is enough for this, no more!
5. Poured the dough into a mold greased with sunflower oil. Baked for 35-40 minutes at a temperature of 180 "C. In the same way, I kneaded and baked the second light cake.

Baking chocolate cakes:

6. Beat eggs with sugar and salt for 5 minutes, add soda quenched with raspberry vinegar and beat again.
7. Flour combined with cocoa and starch. Sifted to the egg mass.
8. Whipped for 15 seconds!
9. Poured into a mold greased with sunflower oil. Baked, like light cakes - at 180 degrees for 35-40 minutes.

Impregnation and formation of cakes:

10. Let the four baked cakes cool.
11. I picked up two options for dishes to make three circles of different sizes from each biscuit. It is better that the width of the edges of the two largest biscuit circles be the same. For example, 4 cm, like mine. And the diameter of the smallest circle so that it is approximately equal to the double size of this width - I have 9 cm.
12. I first attached dishes with a large diameter to the whole biscuit. I placed it strictly in the center, checking that the indents along the entire diameter were the same. Outlining the outline of the dishes with a small knife, she cut a circle. She took out the core, repeated the same thing with it, using dishes of a smaller diameter.
13. I did the same manipulations with each of the four cakes. I made chess cakes - for this I collected each of them, alternating light and chocolate circles.
14. Soaked at the rate of 3 tbsp. vodka for each cake.

Cream preparation:

15. First, lightly beat the softened butter.
16. Then she poured condensed milk and cream liqueur into it. Whipped it up again.
17. Added cocoa. Shake thoroughly again. Cream is ready!

Cake assembly:

18. I put a spoonful of cream on the cake stand - in the center. This partly facilitates the process of cutting the finished cake.
19. Posted the first cake. I smeared it generously with cream.
20. I smeared the second cake again with cream, laid out the third on top. I layered and finished everything with the last fourth biscuit.
21. Decorated the sides of the cake with cream, covered the top of the handsome man with the remaining cream.
22. Left the cake overnight at room temperature for soaking. After that, it is better to put it in the refrigerator for at least a couple of hours - it will be easier and more convenient to cut.

What can I say... Yummy! ;)

19.

A variant of a chess cake with a checkerboard top decor. If you want to attract attention - this is the most suitable option! ;) Taste is not inferior to appearance!

For the light biscuit:

• eggs - 3 pieces
• salt - 0.5 tsp
• baking powder - 1 tsp
• premium wheat flour - 1 cup

* 1 cup = 200 ml liquid = 125 g flour

For the chocolate biscuit:

• eggs - 3 pieces
• salt - 0.5 tsp
• sugar - 120 g (can be increased to 220 g)
• baking powder - 1 tsp
• cocoa - 3 tbsp
• premium wheat flour - 1 cup without 3 tbsp.

For impregnation:

• vodka - 1 tbsp.
• boiling water - 30 ml
• milk (cold) - 50 ml

For cream:

• butter - 250 g
• condensed milk - 1 can (380 g)

For registration:

• chocolate (dark) - 40 g (8 slices)

For a template (handy tools):

• cardboard or hard paper
• ruler
• pencil
• scissors

Baking biscuits:

1. Beat eggs with salt for two minutes. Gradually pour in sugar, beat for 2-3 minutes at high speed.
2. Mixed flour with baking powder and sifted them together.
3. Whipped for 15 seconds - no more need for the biscuit to subsequently not donkey! Pour the batter into a lightly oiled mold.
4. I sent it to the oven, heated to 100 "C. I immediately set the temperature to 200" C. After 20 minutes, I lowered the mode to 160 degrees and baked for another 15 minutes.
5. For the chocolate cake, as well as for the light one, first beat the eggs with salt for two minutes, and then beat with sugar for another three minutes until fluffy foam.
6. Separately combined flour (a glass without three tablespoons) with classic cocoa powder and baking powder. Mixed thoroughly.
7. Sifted the chocolate-flour mixture to the egg mass. Whipped for 15 seconds. Baked for 35 minutes at the same temperature.
8. Laid out the biscuits on the wire racks until completely cooled.

Cake molding:

9. I put biscuit cakes on top of each other. The side of my biscuits is 21 cm. Since there are 4 squares, I divided by 8. It turned out 21/8 = 2.62 cm. Retreating from each side by about 2.6 centimeters, I cut a square contour with a knife.
10. Set aside the outer contour of each biscuit. Took care of the remaining squares. Here, too, making indents, 2.6 cm from the outer edge, I cut through the contour.
11. From the remaining squares I cut out the middle - squares 5.2 x 5.2 cm.
12. I folded two cakes, alternating light and dark parts of the biscuit.
13. For impregnation with cold milk, I poured a spoonful of vodka. Then added boiling water, mixed. I applied impregnation with a spoon on both cakes on each side. Left it to soak for 30 minutes. If you have time, you can let them lie down and more.

Cream preparation:

14. For cream, condensed milk was poured into strongly softened butter. Beat at maximum speed until smooth.

Cake assembly:

15. The first chess cake was generously smeared with cream. I applied a second chess biscuit cake.
16. I smeared the sides of the cake well, then covered the top with the remaining cream.

Top design:

17. To make a template for decorating the top of the cake, I took cardboard, but you can just use thick paper. Cells on top, in theory, you can do as many as you like. My choice fell on the classic "board" 8 x 8 cells. Due to the layer of cream, the side of the cake increased from 21 to almost 22 cm. Therefore, I made a large square with a side of 22 cm. I divided it by 8, it turned out that the side of each cell was 22/8 = 2.75 cm. I drew it.
18. Cut out the cells in a checkerboard pattern. But I cut it so that the stencil does not crumble into separate squares. Therefore, I cut next to the lines, and not along them.
19. Put a template on the cake.
20. Grated the chocolate on a fine grater (if it doesn’t rub well, put it in the refrigerator or freezer for a few minutes). Poured through a stencil into free cells. Took a little.
21. Very carefully removed the template from the cake. Ready!
22. The best option is to leave the cake overnight at room temperature for better impregnation.

Festive and delicious! ;)

20.

A delicious and easy-to-make biscuit cake for lovers of cocoa and all things chocolate! ;) In addition, very fragrant thanks to the wonderful coffee impregnation!

For chocolate biscuit (for 2 cakes):

• eggs - 5 pieces
• sugar - 120 g
• premium wheat flour - 135 g
• cocoa powder - 3 tbsp
• starch -1 tsp
• soda - 1 tsp
• salt - 0.5 tsp

For light crust:

• eggs - 3 pieces
• sugar - 100 g
• premium wheat flour - 100 g
• starch - 0.5 tsp
• soda - 0.5 tsp
• salt - a pinch

For impregnation:

• freshly brewed coffee - 200 ml
• milk - 100 ml

For cream:

• butter - 250 g
• condensed milk - 380 g
• cocoa powder - 3 tbsp

Chocolate Biscuit Baking:

1. Prepared the dry component - combined flour, cocoa, soda and starch together. I stirred this mixture.
2. I combined the eggs with salt and then with sugar. Whipped.
3. I sifted the dry mixture here.
4. Beat for 15 seconds (it is highly undesirable to increase this time!).
5. Poured the dough into an oiled mold.
6. I sent it to an oven preheated to 100 "C, now setting the temperature to 200" C.
7. Baked for half an hour. Laid out to cool on a wire rack.

Preparation of light cake:

8. I cooked the light cake in the same way as the chocolate one, only without cocoa. Whisk eggs with salt until fluffy. Then with sugar.
9. Sifted flour, previously mixed with soda and starch.
10. Beat for 15 seconds and pour into a greased form.
11. I baked at 200 "C for 25 minutes without opening the oven door. Then I put the cake on the wire rack to cool.

Impregnation of cakes:

12. I waited for the biscuits to cool completely. Chocolate cut into two cakes.
13. Freshly brewed and cooled coffee strained.
14. Soaked each chocolate cake with coffee - respectively, 100 ml each.
15. I soaked the light cake with 50 ml of milk on one side and 50 ml on the other side, because, unlike chocolate cakes, it got two "crusts".
16. Left the cakes for 1 hour to soak.

Cream preparation:

17. Beat softened butter separately.
18. I poured condensed milk, whipped the mass with it.
19. Added classic cocoa powder. Whisked thoroughly again. Cream is ready!

Cake assembly:

20. I put the first cake on a cake stand, smeared it with cream.
21. Next is a white cake, covered with cream. And chocolate again.
22. Sides and top of the cake "plastered" with cream. Sprinkled with small sugar hearts on top. I left the cake to soak overnight...

Thus, my festive delicacy turned out to be striped and very tasty!

21.

"Hmm, striped ... So what? Is it difficult to bake one light cake, and one with cocoa?", Someone will say ... But no, the stripes are completely different here - vertical! And the view of the cake, respectively, is also completely different. When you look at it as a whole, it seems to be nothing special. But it's worth cutting ... yes, yes! By the way, this is a great idea if you want to surprise your guests. Because no one expects such a "filling"! ;)

For the 1st chocolate biscuit (there will be 2 in total):

• eggs - 3 pieces
• premium wheat flour - 100 g (slightly less than a glass) *
• salt - 0.5 tsp
• sugar - 100-200 g (to taste)
• traditional cocoa powder - 3 tbsp.
• soda - 1 tsp
• vinegar (berry or table 6-9%) - 2 tsp

* 1 cup = 200 ml liquid = 125 g flour

For the 1st light thin cake (there will be 4 of them):

• eggs - 2 pieces
• premium wheat flour - 65 g (0.5 cup)
• salt - a pinch
• sugar - 50-100 g
• soda - 0.3 tsp
• vinegar 6-9% - 1 tsp

For 2 types of cream:

• condensed milk - 570 g (1.5 cans of 380 ml)
• good quality butter - 360 g
• classic cocoa powder - 3 tbsp.

For impregnation of chocolate biscuit:

• liqueur or any strong alcohol - 60 ml
• filtered water - 40 ml

To impregnate light cakes:

• vodka or rum - 50 ml
• filtered water - 50 ml

Preparation of chocolate biscuit:

1. I broke the eggs, added salt and sugar and beat for 5 minutes until fluffy foam.
2. I extinguished the soda with vinegar. I sent it to the egg mass and beat for one minute.
3. I also sifted flour and cocoa here.
4. Gently stir with a spoon until smooth.
5. Lubricated the form with a thin layer of vegetable oil. She poured the dough into it, smoothed it with a spoon.
6. I sent it to the oven, heated to 100 degrees. Switched the temperature to 180-200 "C, baked for 30 minutes.
7. When the biscuit was completely cool, soaked it with liquor mixed with water. She let me lie down to soak.

Preparation of light thin cakes:

8. Beat eggs well with sugar and salt.
9. Poured soda, quenched with vinegar, beat again.
10. Sifted the flour, carefully mixed it into the egg mass with a spoon.
11. Poured the resulting dough onto a silicone mat (rectangular shape / baking sheet).
12. Baked at 180"C for 10 minutes, no more needed!
13. She let it cool, after which she soaked it with vodka diluted with water.
14. I baked 4 such thin cakes.
15. Cut them into strips. Determine their width yourself, based on the calculation that the width of these strips + the thickness of two chocolate cakes = the height of the finished cake.

Preparation of two creams:

16. Combined condensed milk with softened butter.
17. Whipped everything together. The first cream is ready.
18. Set aside about half of the cream in a separate bowl. Added cocoa.
19. Stir thoroughly with an ordinary whisk until smooth. Here is the second cream!

Assembly:

20. I smeared the first strip of light biscuit on one side with chocolate cream over the entire area.
21. Rolled up a tight roll.
22. Then I covered the second strip with cream. But now I have already wound it on the roll made before that. The end of the first strip of biscuit and the beginning of the second made end-to-end. And so on until the white biscuit is over.
23. Placed the first chocolate biscuit on the cake stand. I covered it with light cream.
24. I installed a bobbin of twisted white biscuits on it, cut down.
25. I cut off the excess part of the dark biscuit with a knife, circling the contour of the reel with it.
26. Lubricated the cut of the cake with a light cream.
27. Covered with a second chocolate cake, already cut to the desired diameter.
28. Covered the top and sides of the cake with light cream.
29. Decorated with chocolate decor!
30. I let the cake stand overnight at room temperature for impregnation.

The striped handsome man is ready! And delicious - mmm! ..

• eggs - 6 pieces
• cocoa powder - 3 tbsp
• sugar - 100 g (can be increased to 200 g)
• salt - 0.5 tsp
• honey - 1.5 tbsp
• premium wheat flour - 1 cup with a slide *
• (or regular) - 2 tsp
• soda - 1 tsp

* 1 cup = 200 ml liquid = 125 g flour

For impregnation of cakes:

• boiled water - 100 ml
• vodka - 3 tbsp.

Cream Ingredients:

• butter - 320 g
• condensed milk - 1 can (380 g)
• boiled condensed milk - 1 can (380 g)
• cognac - 1 tbsp.

For decor:

• waffle picture - 1 piece
• chocolate - 20 g
• sugar sprinkle - 3 g

How to bake a sponge cake:

1. I separated the proteins into a deep bowl for whipping, and the yolks into a shallow one for temporary storage.
2. Beat egg whites into a good foam in about three minutes.
3. Added salt and gradually sugar. Beat in a stable foam to peaks.
4. Then one by one (!) I added all six yolks, beating well after the next laid out yolk.
5. Poured honey. It must be liquid. If you have candied, you need to warm it up in the microwave, in a water bath or just in a ladle on gas, only over low heat and stirring. You need to run honey into biscuit dough in a warm (or room temperature) state. But not hot and not cold! Then she whipped up the mass.
6. Next, I extinguished the soda with raspberry vinegar and sent it to the dough. Whipped it up right away.
7. I sifted the flour. I used 1.5 cups, that is, about 190 grams of flour. However, this amount may vary, because gluten is not the same.
8. Quickly beat the mass - within 20 seconds. It is not advisable to beat longer, otherwise the biscuit will not be lush and will settle. Poured it into an oiled mold. I baked for 45 minutes, setting the temperature to 200-220 degrees.
9. I made the dough for chocolate biscuit in exactly the same way, only taking into account cocoa. It can be used at the stage after soda, before flour. Or you can mix cocoa powder with flour, sift together and beat. At the same time, pay special attention to the fact that flour for this biscuit will take less than for a regular one, because cocoa will give it density. I baked at the same temperature for about 45 minutes.
It is important not to make sure that the cakes do not burn. At the same time, you must not open the oven door for at least the first 15 minutes! Otherwise, the biscuit will settle.
10. Put the finished biscuits on the wire racks and let them cool completely.
11. Cut the cooled biscuits into 2 parts. Thus, it turned out 2 light and 2 brown cakes.
12. Prepared a simple impregnation - poured vodka into boiled water at room temperature and mixed thoroughly. Soaked all 4 cakes. Left the cakes for about an hour.

Cream preparation:

13. Beat the softened butter.
14. I poured ordinary condensed milk to it and laid out thicker boiled milk. Whipped.
15. Poured cognac, whipped again. Ready!

Cake assembly:

16. I laid out the first cake on the cake stand. Apply the cream evenly on it. Covered with chocolate. Next - cream - light cake - cream - the last dark cake.
17. Covered the top and sides with the remaining cream.

How to decorate a cake with a waffle picture:

18. Put a waffle picture in the center of the cake.
19. Along the perimeter of the picture, I decorated the cake with grated chocolate taken out of the refrigerator. And the contour of the cake was decorated with sugar sprinkles.
20. Left the cake for 10 hours just on the kitchen table. Then I put it in the refrigerator for 1-2 hours. So the cake will be soaked, and it will be convenient to cut it.
21. After the first sample pieces were cut off, I put the cake in the cold for storage.

Tall, delicious, delicate cake with fragrant caramel cream is ready!

23.

A very fragrant and delicate small cake made with fresh strawberries. However, any other berries can be used for it, and in any form. However, frozen berries should be allowed to thaw completely, drained of juice, and only then used for a layer between the cakes and decorating the top.

For the biscuit:

• eggs (large) - 3 pieces
• sugar - 150-200 g
• salt - a pinch
• premium wheat flour - 1 cup *
• baking powder - 1 tsp

* 1 cup = 200 ml liquid = 125 g flour

For impregnation of biscuit:

• vodka - 8 tablespoons

For cream:

• butter - 180 g
• boiled condensed milk - 360 g

For layering and decorating:

• garden strawberries (or other berries) - 200-300 g

Cooking:

1. For the biscuit, I first beat the eggs alone into the foam, without everything.
2. After that, she threw a pinch of salt and began to gradually introduce sugar - little by little and in a thin stream, in parallel, without ceasing to beat with an electric whisk for 3-4 minutes.
3. I added flour, mixed and sifted with baking powder, to the lush egg mass.
4. And now I whipped everything up very quickly - 15-20 seconds - no more!
5. Carefully pour the dough into a silicone mold moistened with cold water. I never oil it, but if you do otherwise, do as usual.
6. I sent the form to the oven. And baked for about 35 minutes at a temperature set at 180-200 degrees. It is better not to open the oven while baking a biscuit, at least for the first 15-20 minutes for sure !!
7. Let the biscuit cool a little in the form. And then she carefully removed it from it and sent it to the wire rack to cool completely.
8. After the required time has passed (when it has completely cooled down), I cut the biscuit with a knife into two cakes. Each soaked in vodka. It is advisable to let them lie down for an hour or two after that.
9. While the cakes were soaking, I prepared a cream - I put boiled condensed milk in softened butter. Whisk until smooth.
10. I generously smeared the first cake with cream and spread slices of chopped garden strawberries over the entire surface.
11. Slightly "plastered" the berries with cream.
12. I covered it with a second cake and applied the cream not only on the top of the cake, but also on the sides.
13. For decoration, I picked up berries of approximately the same size. I cut them in half lengthwise, laid them cut down - first along a large radius, then along a narrow one, closer to the middle. In the center I placed a beautiful whole berry with a sepal.
14. Left it for several hours at room temperature, and then put it in the refrigerator overnight.

Thanks to the texture of the biscuit and cream, the cake turned out to be very tender! And due to the addition of berries - fresh, fragrant and beautiful!

24.

If, despite your love for blizzards, snowdrifts and snowflakes, you want a piece of summer even at the end of December, then this simple biscuit cake is the best way to get what you want! And all because berries are involved here. You can take both cherries and cherries - they will sound equally great in butter cream, shading the sweetness of condensed milk with their natural sourness. However, remember that the berries in this case must first be completely defrosted.

• eggs - 4 pieces
• premium wheat flour - 125 g (1 tbsp.) * + 2 tbsp.
• sugar - 150-250 g (to taste)
• salt - 0.5 tsp
• baking powder dough - 1 tsp with a slide

* 1 cup = 200 ml liquid = 125 g flour

For cream:

• condensed milk - 360-380 g (1 full can)
• butter (preferably 82.5%) - 200 g

For layering and decorating:

• sweet cherry or cherry (thawed) - 300 g

For impregnation:

• boiled water - 75 ml
• vodka (rum, cognac) - 1 tbsp.

Biscuit preparation:

1. Beat sugar, salt and eggs at maximum speed for three minutes.
2. Sifted flour mixed with baking powder. Whipped for 15 seconds. Do not beat for a long time, otherwise the biscuit will settle during baking!
3. Poured the dough into the mold.
4. Baked for 40 minutes at 180-200 degrees. Do not open the oven for the first 15-20 minutes!
5. Carefully removed from the mold onto a cooling rack.
6. When the biscuit has completely cooled down, cut it into three parts.
7. I mixed vodka in boiled water at room temperature and soaked all the cakes with this liquid. I left the cakes to soak for an hour.

Preparation of berries and cream:

8. I washed the cherries, gently dried them with a towel, removed the seeds.
9. I left a handful of berries to decorate the top of the cake, and cut the rest of the cherries, mostly into quarters.
10. Beat softened butter with condensed milk until smooth.

Assembly and decoration:

11. Put a little cream in the center on a serving dish. Then I placed the first cake.
12. I smeared it with cream, put chopped berries on it. I applied the cream on the cherry.
13. Covered with a second shortbread. I repeated the manipulations: cream - cherry - cream.
14. Covered with a third cake.
15. Covered the entire cake (and sides) with cream.
16. The berries that she left were cut in half and laid out on top in a circle. I placed a cherry with a cutting in the center.
17. It is best to let the cake stand at room temperature for several hours to soak. And then put in the refrigerator and take out somewhere half an hour or an hour before serving.

That's it - a wonderful summer cake with cherries is ready!

25.

Super Duper Mega Chocolate Cake! Yes Yes exactly! Stock up on high-quality cocoa powder and go to the kitchen to prepare this delicate and fragrant yummy! ;)

For the biscuit:

• premium wheat flour - 2 cups
• cocoa - 6 tablespoons
• starch - 1 tsp
• soda - 1 tsp
• eggs - 6 pieces
• sugar - 200 g
• salt - 1 tsp

For cream:

• condensed milk - 360 g (1 can)
• butter - 180 g
• cocoa - 3 tbsp

For impregnation:

• boiled water - 100 ml
• vodka - 2 tbsp.
• instant coffee - 3 tsp

Biscuit preparation:

1. Sift flour, cocoa powder, soda and starch into a separate bowl. Mixed thoroughly.
2. I combined eggs, sugar and salt together. Beat until fluffy foam.
3. Combined the egg mass with flour. Beat with an electric whisk for 15-20 seconds (it is undesirable to beat longer, otherwise the biscuit will then settle).
4. I greased the baking dish with sunflower oil and sprinkled it with a little flour. She laid out the dough and leveled it on top.
5. Baked for 30-35 minutes at a temperature of 200-220 "C.

Impregnation of cakes:

6. Let the biscuit cool completely, then cut it into three cakes.
7. In warm boiled water, I diluted instant coffee, and then poured in vodka and mixed thoroughly again. I soaked all three cakes and left them for an hour.

Cream preparation:

8. I poured condensed milk into the softened butter and sifted the cocoa powder.
9. Beat into a homogeneous mass. I put the cream in the refrigerator for about an hour - just while the cakes are soaked.

Cake assembly:

10. Put the bottom cake on the dish. Lubricated it with chilled cream.
11. I laid the second cake and applied chocolate cream on it.
12. Placed the third cake on top. I covered the top and sides of the cake with cream.
13. I left the cake for soaking overnight - it is better if it stands at room temperature for at least 8 hours (more is better), and then 2 hours in the cold.

The cake turned out just magical - delicious, tender and very chocolatey! ;)

26.

It would seem that mayonnaise ... what relation can it have to a cake? And not for a snack bar, but for a sweet, biscuit? It turns out that maybe the most that neither is direct! But in fact, if you think about it, then nothing surprising ... because we bake biscuits on sour cream. And mayonnaise almost fulfills its function, plus acts as a baking powder. In ready-made cakes, its taste is completely absent - you don’t have to worry about this! At the same time, the dessert turns out not only tasty, but also fast.

For the biscuit:

• condensed milk - 170 ml (0.5 cans)
• mayonnaise - 150 g
• sugar - 1 cup or to taste
• eggs - 2 pieces
• premium wheat flour - 185-190 g (1.5 tbsp.) *
• baking powder dough - 2 tsp

For cream:

• condensed milk - 170 ml (0.5 cans)
• good quality butter - 100 g

Biscuit preparation:

1. Beat eggs with sugar for 2-3 minutes.
2. Added condensed milk and mayonnaise. Whipped well again.
3. Sifted flour mixed with baking powder.
4. Whipped very quickly! Within 15-20 seconds. It is no longer necessary that the cake does not settle.
5. I smeared the mold with a small amount of butter, put the dough into it, leveled it with a spoon on top.
6. Baked a biscuit at 180-200 degrees for 40 minutes.
7. Removed it from the mold to a cooling rack.
8. The completely cooled biscuit was cut into two cakes.

Cream preparation:

9. Combined condensed milk and softened butter.
10. Beat at maximum speed until smooth.

Assembly and decor:

11. I put the first cake on the dish, smeared it with cream.
12. Covered with a second cake. I applied cream on the sides and top of the cake.
13. I applied wavy stripes on top for decoration.
14. Sprinkled with sugar hearts.
15. Left the cake to soak overnight at room temperature.

27.

I dug up the recipe for this cake in the Soviet magazine "Do it yourself", like the other recipes with a photo mentioned above in this collection for the New Year 2019 - "Bear in the North". And there it is called... "Prague". I chuckled, I didn't believe it. But I decided to cook. I did it - it turned out to be a really chic cake, but never "Prague", of course. But in this case, this is good, because for her I already have two super recipes that you saw above in the same collection. Starting cooking, you can choose absolutely any nuts, as long as you like them. I took hazelnuts, and it turned out just amazing! Oh what a scent...

For the 1st biscuit (there will be 2 of them):

• eggs - 2 pieces
• traditional cocoa powder - 2 tbsp.
• condensed milk - 0.5 cans (190 g)
• sour cream 15-25% - 200 ml
• soda - 0.5-0.75 tsp
• vinegar 6-9% - 2 tsp
• premium wheat flour - 1.5 cups (~ 190 g) *
• sugar - 100-200 g (to taste)
• salt - 0.5 tsp

* 1 cup = 200 ml liquid = 125 g flour

Impregnation:

• filtered water - 50 ml
• vodka, cognac or other strong alcohol - 30 ml

Cream:

• butter (preferably 82.5%) - 360 g
• condensed milk - 1 can (380 g)
• classic cocoa powder - 4 tbsp.
• nuts (I have hazelnuts) - 150-200 g

Biscuit preparation:

1. Combined eggs, salt and sugar together. Beat well until fluffy foam for 3-4 minutes.
2. I poured condensed milk into the egg mass, laid out sour cream and cocoa. Whipped up for a couple of minutes.
3. Soda extinguished with vinegar, added to the dough. Whipped.
4. I sifted the flour.
5. First, lightly stirred, and then quickly whipped at maximum speed - no longer than 15-20 seconds, but until smooth.
6. I smeared the mold with a thin layer of butter and sprinkled it a little with flour.
7. Put the dough into a mold.
8. Baked for an hour at a temperature of 180-200 "C.
9. The second cake was kneaded and baked in the same way.
10. She let the biscuits cool completely, after which she cut each into two cakes.
11. For impregnation, I combined water with vodka. I let the soaked biscuits soak.

Cream preparation:

12. Whisk softened butter, condensed milk and cocoa together.
13. I put the nuts in the chopper bowl. Grind them at maximum speed into crumbs.

Assembly:

14. Each of the four cakes was smeared with cream, on top of the message with nut crumbs.
15. The top and sides of the cake were also smeared with cream and decorated with hazelnut crumbs. And also - in the center laid out a chocolate patterned decor.
16. In this form, I let the cake soak at room temperature.
17. Before cutting, it is better to put the cake in the refrigerator for 1-2 hours.

The cake turns out just incredibly tasty - it melts in your mouth!

27.

Once I tried this biscuit, I fell in love with it forever! It always works out. Therefore, if I do not want to experiment, or if some important event is coming up where the risk is not appropriate, I cook according to this recipe. I always have 100% confidence in him. And not only in taste, but also in volume - the biscuit turns out to be very magnificent. This means that there will be enough treats not even for a crowd of guests)) And I also love cream from two types of condensed milk, it turns out just lick your fingers!

For the biscuit:

• eggs - a dozen medium-sized
• baking powder dough - 1 tsp
• sugar - 180 g
• salt - 1 tsp
• honey - 2.5 tbsp
• premium wheat flour - 250 g (2 tbsp.) *
• classic cocoa powder - 8 tbsp.
• vinegar (any 6-9%) - 2 tsp
• soda - 1 tsp

* 1 cup = 200 ml liquid = 125 g flour

For cream:

• boiled condensed milk - 380 g (whole jar)
• regular condensed milk - 380 g (also one can)
• good quality butter - 300 g
• cognac - 2 tbsp.

For decoration:

• any nuts - 30 g
• chocolate decor - 10 g

Biscuit preparation:

1. Separated the whites from the yolks.
2. Beat the cold whites at first without anything, starting at the minimum speed and gradually increasing it.
3. After a couple of minutes, add salt and beat with it for 1 minute.
4. Then I beat, adding sugar gradually, already at maximum speed, for about 4-5 more minutes until peaks and gloss.
5. One by one, I laid out the yolks to the protein mass, whisking each time.
6. Poured in honey and beat again.
7. I extinguished the soda with vinegar and immediately poured it into the dough, whisking.
8. Sifted and mixed flour, cocoa and baking powder.
9. I poured the dry mixture to the egg mass.
10. Stir a little with a few movements to connect the components. And then quickly whipped with an electric whisk at maximum speed for 20 seconds. No more beating!
11. Grease the mold with butter. She poured the batter into it.
12. Bake at 180 "C for 1 hour 20 minutes until a dry match.
13. Carefully removed the biscuit from the mold and let it cool completely (!)
14. Cut the biscuit into cakes. I got 6, but you can do 3 or 4.

Cream preparation:

15. Softened butter was beaten with an electric whisk.
16. I added both condensed milk and cognac to it. Whipped.

Assembly and decoration:

17. On a cake stand, in the center, put a little cream. She laid the first cake.
18. I smeared the biscuit with cream, covered it with a second shortbread.
19. Again smeared with cream and so on to the very top.
20. With the remaining cream, smeared the top of the cake and generously covered the sides.
21. I crushed the nuts with a blender, sprinkled them with the edge of the cake around the circumference.
22. Decorated with figured chocolate.
23. Left the cake for impregnation at room temperature for 8-10 hours. Further store in the refrigerator.

The cake turned out just gorgeous - tender, fragrant and insanely delicious! One sheer delight!

Save this collection of cakes for the New Year 2019 recipes with photos and use it this year and next, preparing for the holidays! ;)

Happy New Year 2019 and Merry Christmas, dear readers! Love, health! And may all your near and dear people be near...

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Hi all! Today we are preparing sweets, cakes for the New Year 2019. The note promises to be interesting and unforgettable. We will cook real and magnificent culinary masterpieces at home, get ready it will be hot.

This selection of the top 10 best and coolest recipes, choose any creation and decorate your holiday table with it on New Year's Eve. Light candles, cheer, and fireworks. In general, have fun until the morning. By the way, if you still don’t know what you will cook, which ones, and most importantly, then don’t be discouraged. On my blog you can find thousands of ideas and gifts.

It seems to me that a cake is such a work of art that not everyone can do it, but again, among the various options, you can always find simple and not complicated recipes that even novice cooks and housewives can handle. For example, such a fragrant pie as Charlotte in sour cream sauce, decorated with nuts, if presented charmingly, will certainly please everyone, on this site http://bitbat.ru/pyshnaya-sharlotka.html you will just find her recipe.

As I already said, it is not always necessary to have supernatural abilities to create something beautiful and expressive. The first option will be simple and fairly quick, absolutely anyone can do it, and this miracle looks just as good as other fancy culinary creations.

Therefore, if this is your first time making a cake, then start with this option, it will be with oranges, just what you need, the New Year's atmosphere will be provided. And you will definitely succeed!

But, I also want to remind you that I have a cool selection, where in general all the ingredients are taken ready-made, it can be corn sticks, cookies, gingerbread, in general, I advise you to look.

Or another idea, for novice housewives, you can do it because it also looks divine, if you know how beautifully it can be decorated, it’s easier than such a pie, as if nothing happens.

We will need:

• Egg - 2 pcs.
• Sugar - 4 tbsp
• Cocoa - 2 tbsp
• Flour - 6 tbsp
• Starch (potato) - 2 tbsp
• Baking powder - 2 tsp
• Milk - 10 tbsp
• Vegetable oil - 6 tbsp
• Vanillin - 0.5 gr
• Salt - 1/3 tsp

• Sour cream (fat content 20%) - 250 ml
• Powdered sugar - 2-3 tbsp

Cooking method:

1. Mix all dry ingredients, these are 6 tbsp flour, 2 tbsp starch, 3 tsp baking powder, vanillin and cocoa. Mix.

2. Break two eggs into a bowl and add 4 tablespoons of sugar, whisk with a whisk to dissolve the sugar a little. Add salt and 10 tablespoons of milk. Add all dry mixed ingredients, stir. The consistency will be runny.

3. Now add vegetable oil to the already prepared dough, stir with a whisk.

4. Take a glass microwave mold, grease it with vegetable oil and pour out all the dough.

5. Place the dish in the microwave and cook at 750W for 8-9 minutes. The biscuit will rise three times and not fall off.

6. Remove from the mold and cut it into 2-3 cakes.

7. While the shortbreads are resting, make a cream, mix sour cream with powder and beat. Gather the cake, coat each layer with cream. And also sprinkle with chocolate or coconut chips and scatter the berries. The cake is ready, have a nice tea party.

New Year's cake recipe for the holiday table

This option will be more complicated than the previous one, but the note is so big that I think you will still find something you can handle from the whole variety of recipes.

Therefore, look and choose for yourself, because the main thing is to start doing something and by all means, if you follow all the instructions, you will succeed!

We will need:

Sand dough:

• yolk - 1 pc.
• butter - 60 g
• flour - 90 g
• baking powder - 1/3 tsp

Biscuit dough:

• flour - 150 g
• egg - 3 pcs.
• protein - 3 pcs.
• sugar - 75 g
• butter - 30 g

• orange juice - 230 g
• yolk - 2 pcs.
• cornstarch - 20 g
• sugar - 30 g
• zest of half an orange
• chocolate - 60 g
• butter - 120 g
• orange pulp - 100 g

Cooking method:

1. First of all, make the custard and while it cools, prepare the dough. So, put sugar and starch in a saucepan, add 2 yolks here and gradually start pouring juice from oranges, mix with a whisk. Put on the stove and add the orange zest, stirring over low heat, bring the mass to a boil, and then heat for half a minute.

Then turn off and add white chocolate to the hot cream, which is pre-chopped into pieces. Wait a couple of minutes for it to warm up in the mass, and then stir, it will melt. Cool the cream by pushing it aside. Cover it with cling film so it doesn't dry out.

2. Now make the dough, for this, add baking powder and a pinch of salt to the flour, mix. In another bowl, beat the softened butter with a mixer, then add the yolk and beat further.

Then add the flour mixture and mix a few turns of the mixer.

It will turn out pretty good baby, collect everything in a ball with your hands.

3. Lay parchment paper and a 16 cm square mold on the table. Gently spread the dough with your hands. Then pierce it with a fork over the entire surface and put it in the refrigerator for half an hour.

4. Now make biscuit shortcakes, there should be three of them. Melt the butter in a bowl. In another bowl, beat the whites with a pinch of salt, and after the foam becomes white and fluffy, add one spoonful of sugar. Whisk very thoroughly.

Beat three eggs with the remaining sugar, beat until steep peaks so that you can see the pattern on the surface. After that, add flour, stir.

Combine the protein mass with the dough, and at the very end add melted butter. Stir. Pour the dough into a special mold or baking sheet and bake in a preheated oven to 175 degrees until cooked for 10 minutes. The biscuit is ready. You need to make three biscuit shortcakes, you need to bake either one 16x16 biscuit, and then cut it into three parts, or bake separately.

Now remove the sand base from the refrigerator and bake for 10-12 minutes in the oven too.

5. After your custard base has cooled, add oil to it and beat. Orange cream is ready, put it in the refrigerator to thicken it.

Important! Add oil in small portions!

Next, assemble the cake. Lay out the first shortbread. Brush with cream and place the orange slices in random order. Then the biscuit layer comes next, soak it with orange juice, brush with cream, etc., do it with the rest of the shortcakes.

All sides are also smeared with cream.

6. And then sprinkle with coconut flakes or any sweet powder. Garnish with orange roses. It will take its rightful place on your table. Bon appetit!

By the way, speaking you can make in the form of a dessert for the New Year

Video on how to make a cake for the New Year 2019

Of course, in the year of the pig (pig), I also want to decorate the cake in some way so that our friend appreciates it. I suggest you make a hot chocolate pattern, and then color it, watch and learn:

Delicious fruit cake

Now we will make another novelty from shortcakes, we will assemble the cake quickly and easily. Decorate with fruits and berries and our dessert will be ready. I think a lot of people would love this idea.

Take ready-made shortcakes for this sweet pastry, if you know how to bake, then cook your own according to your favorite recipe, most importantly they should be biscuit.

We will need:

• Ready-made cakes - 3 pcs.
• Condensed milk - 1 can
• Butter - 1 pack
• Walnuts - 1 tbsp.
• Jam syrup - 1 tbsp.
• Chocolate
• Fruit, powdered sugar and mint for garnish

Cooking method:

1. Add condensed milk to the butter, mix with a mixer. Next, take the first shortbread and soak it with syrup from under the jam. Then grease the surface of the biscuit with the resulting cream. Sprinkle with walnuts, they need to be ground in a blender.

2. Take your time, do everything slowly, then lay out another shortcake again and also grease it with syrup, cream and sprinkle with nuts. Spread the third cake in the same way.

3. Grate the chocolate, you will get shavings.

4. Yes, grease the sides and sides with the remaining cream, it is convenient to do this with a silicone brush. Now sprinkle with grated chocolate.

5. And now the simplest thing is to place strawberries and blueberries or blueberries in the middle, you can put walnuts. In general, create to make your masterpiece original and unique. Bon appetit! You can serve and drink with tea!

cream Christmas tree cake recipe

The basis of this cake will be biscuit dough. Bake the biscuit yourself, or use this video in which you will learn how to properly bake a biscuit for any cake or cookie:

Well, to make a Christmas tree, you will need to cut the finished baked biscuit. Read on and see for yourself.

We will need:

• protein - 2 pcs.
• sugar - 150 g
• water - 40 ml
• food coloring in different colors
• vanilla sugar - 1 tsp
• citric acid - a pinch

Cooking method:

1. Lay the biscuit on parchment paper or silicone mat.

Cut out a Christmas tree from plain paper using a stencil, just attach a sheet and cut it with a knife. Or you can use a ready-made mold in the form of a Christmas tree and then you don’t have to cut anything.

Important! Add green food coloring to the cream.

To make cream: pour sugar into a container and add water, put on fire to boil the syrup. As soon as it starts to thicken, start beating the whites in the mixer bowl.

Beat egg whites until fluffy. Add citric acid to the syrup. And then add the prepared syrup in a thin stream to the foam while stirring with the whisk of the mixer, beat.

3. Since we are making a Christmas tree, we need to add food coloring to the cream and stir.

And then, using a special nozzle, make needles, take an asterisk nozzle and decorate the sides of the Christmas tree with it, and then the spruce itself.

4. Such a beautiful and magnificent Christmas tree will turn out.

5. Decorate it with garlands and toys in a different cream color, draw zigzags and toys. The tree turned out lush and tender. Bon appetit!

New Year's mastic cake

Do you like to work wonders with mastic? Or maybe you don't know what it is? Do not miss the special issue and you will definitely fall in love with these decorations, because like plasticine it is very easy to serve our hands, and the result is just super:

The guests are delighted, everyone is surprised, a good festive mood and the party was a success))).

Do-it-yourself cake Royal Medovik

Oddly enough, but for many lovers of the sweet life, the cake called Medovik always remains the most delicious. And not without reason, let's decorate it today in a festive way so that it can be served on New Year's Eve 2019.

And here such interesting decorations will be used, your guests will definitely not believe that it was you who made this cake. So let's go...

We will need:

• butter - 80 g
• sugar - 150 g
• honey-110 g
• soda - 2 tsp
• eggs - 3 pcs
• cocoa-40 g
• flour-380 g

• milk-900 ml
• eggs-4 pcs.
• sugar-200 g
• flour - 50 g
• chocolate-150 g

Cooking method:

1. Break the eggs, sugar and flour into a bowl. Stir. Then vanilla sugar, stir.

In another cup, warm the milk, but do not boil, just bring to a boil. After that, gradually begin to introduce milk into the egg mixture. Mix thoroughly with a whisk. Put the cream on the stove and simmer until thickened.

2. The custard base will cook for approximately 9 minutes. Next, add chocolate to the still hot base, stir to melt it.

Cover the resulting cream with cling film to cool.

3. While the cream is cooling, make the dough. Take flour, add cocoa to it. Place liquid honey, butter and sugar, vanilla sugar in another container. Put in a water bath and heat until the sugar is completely dissolved.

As soon as you see that the sugar has dissolved, add baking soda and stir. The resulting mass will become lighter and more magnificent. Now add eggs and stir. Gradually add dry ingredients.

4. This is such a tight, soft and elastic dough. Dust with cocoa flour and knead.

5. Divide the dough into 9 equal parts, these are the mischievous balls you get.

6. Roll each ball into a circle with a diameter of 20 cm, to do this, lay it on parchment paper, cover it with a plastic bag on top, and then mark it with a plate.

Remove excess dough with a knife, but do not throw it away. Then remove the film and prick the cake with a fork.

7. Place in a baking dish and bake for 5 minutes at 180 degrees.

When all the shortbreads are ready, assemble the cake. Lubricate each base with cream.

8. And then take all sorts of goodies and sweets. Use whatever you like, like an ice cream cone and candy, nuts.

9. And lay out all the products like this. Such a beauty and a great impression, well, taste. Bon appetit!

Master class for making a sweet dessert Snowman

For a children's table, I recommend making a Snowman, and take biscuit shortcakes, cut them out in the form of two circles, this will be the torso, and then decorate with cream and draw eyes and mouth. You can do this from mastic, or combine two techniques together, in general, see everything for yourself:

Cake Clock on the New Year's table

I also wanted to present and show you the recipe in an unusual way, which means that we will add a secret ingredient, imagine pumpkin.

The rest of the products will be ordinary, there will be no wisdom and what you do not know. And orange cream will give you a touch of tenderness. The decoration itself will be in the form of a watch, which will undoubtedly delight others.

By the way, you can use your favorite cream, for example, protein-custard, it will also turn out very tasty.

We will need:

• peeled pumpkin - 400 g
• walnuts - 70 g
• egg - 4 pcs.
• sugar - 0.2 kg
• vegetable oil - 0.2 kg
• orange peel - 1 pc.
• flour - 400 g
• baking powder - 2 tsp
• cinnamon - 2 tsp

• whole orange juice and zest
• sugar - 3 tbsp
• cream - 1 l
• powdered sugar - 6 tbsp

Cooking method:

1. Rub the pumpkin pulp on a fine grater, not on a coarse grater, so the cake will not bake. Pumpkin should be bright and sweet.

Lightly beat the eggs and sugar with a mixer or food processor. Then pour in vegetable oil. Then the zest of one orange, grate it on a fine grater.

Add salt, baking powder and cinnamon to the flour, mix. Add this mixture to the eggs and stir with a spoon. The dough will be thick. Add pumpkin, due to this the dough will become thinner.

At the very end, add chopped walnuts.

2. After that, cover the sheet with parchment and pour the dough into cakes. To make it easier, draw circles with a diameter of 20 cm on the back of the parchment with a pencil.

This is a cake for the lazy, you can bake two cakes on one baking sheet at the same time.

3. Bake in the oven at 180 degrees on a medium level. Cooking time - 20 minutes.

Important! The oven must be preheated in advance.

Bake in this way all the remaining shortcakes, they will turn out 20 pcs.

4. Make a cream, orange juice and zest of 1 orange mix and add 3 tablespoons of sugar and simmer for 15 minutes, then cool to room temperature. Whip the cream and powdered sugar with a mixer. Once the cream begins to thicken, add the orange base.

Lubricate all the cakes with cream.

5. Decorate the sides and top with an 8-tooth star tip. This is done from the bottom up, just draw a line and remove the excess cream each time.

6. Draw curls along the top using gel dye. Then make bumps. To do this, stick a corn stick on a stick and use a syringe to make petals in a circle, as if you were making a rose.

7. Plant cones on the cake and also make leaves.

8. It remains to draw the dial and now it is an elegant and chic cake ready.

Do-it-yourself candy and chocolate cake

Perhaps you are already familiar with such a creation, this cake is called Kit Kat, why such a name, everything is very simple. Sweets will be of this particular brand, or rather bars.

This option will be low-cost in time, because almost everything is taken as a basis ready-made. This is the easiest cake to make, if you want to quickly make a sweet dessert, so you found what you need.

We will need:

• ready-made biscuit cakes - 2 pcs.
• ready-made cake cream - 1 pack
• kit-kat bars - 3 pcs.
• dragee M&M's - 100 g

Cooking method:

1. Take the finished cake and grease it with cream. Then put the second one and also saturate the entire surface with cream, grease the sides a little.

3. Sprinkle the top with colorful dragees. Here is a sweet miracle. Bon appetit!

New Cake Recipe for the Year of the Yellow Pig Red Velvet

This year's novelty is everyone's favorite Velvet, let's learn how to bake it correctly. After all, this cake is gaining more and more activity lately. The secret, of course, is in the original cream, and of course, in the color of the cakes.

If you have never tried this option, then be sure to do it, it will be very tasty!

We will need:

• output - 3 pcs.
• wheat flour - 470 g
• sugar - 430 g
• butter - 150 g
• vegetable oil without taste and smell - 70 g
• buttermilk (kefir) - 360 g
• chicken eggs - 3 pcs.
• cocoa powder - 25 g
• vanilla sugar - 15 g
• baking powder - 10 g (1 sachet)
• soda - 4 g or 1 tsp
• salt - 2 g or 0.5 tsp
• food coloring - 10 g or 1 tbsp

• Philadelphia cheese - 350 g
• cream 33% - 400 g
• powdered sugar - 140 g
• vanilla sugar - 10 g

Cooking method:

1. Combine the sifted flour with some powder, salt, baking powder and soda.

Buttermilk must be mixed with the dye and stirred, you get a red color.

Important! Use only food coloring, not those sold for eggs.

Combine the butter with half the sugar, beat with a mixer for 1 minute, add the remaining sugar and vanilla sugar, vegetable oil. Stir. Then add eggs at room temperature and beat with a mixer for 4-5 minutes.

2. This will make a red dough. Look how expressive it looks.

3. Place the dough in a silicone mold and spread a third of the dough in it. Bake in a preheated oven for 30-35 minutes at a temperature of 170 degrees, on the middle shelf. Then pull it out and only after 15 minutes remove it from the mold.

Bake 2 cakes in the same way. Cut off the tops of the shortbreads and mash into crumbs.

4. Stir cream cheese until smooth. In another bowl, beat the chilled cream in a chilled bowl until soft peaks form. Add powdered sugar, vanilla sugar and beat until stable peaks.

Then carefully add the cream cheese, slowly, mixing with the beaters of the mixer.

5. Now it remains to collect the cake. To do this, lay out the first biscuit and grease it with cream, then the second biscuit and cream, and also the third.

Cream the sides and top. Scatter the crumb.

6. And the top can be decorated in the form of cream flowers. Place the cake in the refrigerator for 3-4 hours to soak. Here it is an amazing option, delicious discoveries!

How to decorate a cake for the New Year

How to decorate a cake for the New Year? This question arises in almost every hostess on the eve of the holiday. Any dessert that is baked on an ordinary day can become New Year's Eve if you use your ingenuity and familiar ingredients. Mastic, cream, icing, fruit - the list is almost endless. The original decoration of the New Year's cake at home is a great way to make your holiday table truly creative, bright and memorable. At the same time, all recipes are quite feasible and doable even by novice cooks.

How can you decorate a New Year's cake?

Depending on the idea, the cake for the New Year can be decorated:

• cream, cream, chocolate, icing - with the help of them, make a drawing corresponding to the holiday;
• chocolate figurines - melt chocolate, pour into a pastry bag, draw a figure on parchment paper, put it in the refrigerator for an hour, and then carefully unfasten the finished product;
• fruits and berries - various shapes can be cut out of them;
• mastics - it resembles plasticine, which makes it possible to sculpt all kinds of figures;
• coke shavings, sweets and other things.

Cake decoration for the New Year has its own characteristics:

• do not use too fatty foods, since the festive feast already provides for a huge number of different dishes that are difficult for the stomach;
• to get a beautiful decoration, it is better to practice in advance a few days before the celebration;
• do not use a lot of artificial dyes, as they are harmful to the human body, it is better to use natural products for dyeing;
• do not clutter up the surface of the product with a large number of structures, they must be firmly held.

Type of dish: pastry

Dish subtype: cake decoration

Number of servings per outlet: 10-20 servings.

Weight of the finished dish: 300-500 g.

Cooking time: .

National cuisine to which the dish belongs: Russian.

Energy or nutritional value of the dish:
400 kcal

How to decorate a cake for the New Year: dial

Ingredients

• chocolates - 13 pcs.;
• whipped cream - 100 g.

Instruction

The easiest way to decorate a delicious pie or New Year's cake is to draw a dial on it. This method is suitable for those who have no experience in such a matter, but have a great desire to create. Despite the simplicity of the idea, the confectionery will turn out to be unusual and worthy of praise.

1. First prepare the surface - level the cream. So the appearance will improve and a good background for decoration will be created.

Cream can be bought ready-made or whip them yourself.

Put 12 candies around the edge so that they are visually at the same distance (you can use regular round or heart-shaped ones, as in the photo). Place the last candy in the center.

On each candy located along the edge, using a small diameter pastry syringe, write the numbers from 1 to 12. Draw arrows coming from the center. Make a pretty border.

If desired, you can circle the contours of each candy with cream, put dots on the “dial”. Such a spectacular decoration of the New Year's cake is relevant regardless of the year and its "patron".

On a note! To draw a clock, it is not necessary to use cream. For these purposes, melted chocolate or any other product is suitable - which is enough for imagination.

How to decorate a cake for the New Year: a snowman

Ingredients

• • coconut flakes - 150 g;

• • carrot - 1 pc.;

• • mastic - a small piece;

• • caramel and marmalade - 3 pcs.;

• small chocolates - 2 pcs.

Instruction

To decorate a cake for the New Year 2019, you can not only come up with an original drawing, but also create a shape. For example, a snowman. Such an unusual approach will appeal to guests and loved ones, and will also make the confectionery product doubly tastier. This is another universal New Year's decoration of cakes.

1. To make a snowman, you will need two New Year's cakes (biscuit cakes, meringue - it doesn't matter). The first is the head, the second is the body. Put them side by side.

Sprinkle the top and sides generously with flaked coconut. With it, you can add volume so that parts of the snowman's body visually acquire a spherical shape.

Make eyes with small chocolates.

Insert a real carrot instead of a spout. True, in this case, it will serve solely as an ornament. You can make it sweet using a certain shape of marmalade or mastic.

From the mastic, make a scarf for the snowman, make a mouth.

Place the caramels in the form of buttons, put a marmalade (smaller) on top of each.

For hands, you can use mastic or come up with something else.

Cake decoration for the New Year: fruits

Ingredients

• • kiwi - 3 pcs.;

• cherry - 10 pcs.

Instruction

How can you decorate a New Year's cake? With the help of fruits, you can successfully decorate the cake for the New Year. Its appearance will certainly cheer up not only your mood, but also your appetite, and also turn an ordinary dessert into a small miracle. Show your culinary talent and skill in the design of dishes.

1. For this design, the cake should be in the shape of a Christmas tree. Peel the kiwi and cut into thin half rings.

Remove pits from cherries and cut them in half.

Lay the kiwi in a semi-circle down so as to cover the entire surface of the cake. Make legs.

Place the cherries randomly on the kiwi. These will be balls on the Christmas tree.

On a note! Other New Year's figurines can be cut out of fruits, decorating the confectionery at your own discretion.

Cake decoration for the New Year: Santa Claus

Ingredients

For mastic:

• • powdered sugar - 120 g;

• • gelatin - 0.5 tbsp. l.;

• • water - 30 ml;

• • starch - 60 g;

• • honey - 1 tsp;

• citric acid - 0.5 tsp.

For registration:

• • whipped cream - 100 g;

• sweets in the form of plates - 6 pcs. (2 different diameters).

Instruction

The first thing that comes to mind when choosing a decoration for a cake for the New Year is Santa Claus. Make it easy. Experienced cooks are able to create real masterpieces, and novice housewives can use a simple option.

1. The cake must be in the shape of a heart. Make the fondant that is used to cover the New Year's cake. To do this, pour gelatin with cold water and let it swell (half an hour). Mix starch and powdered sugar, add gelatin. Melt honey and citric acid in a water bath, mix with the rest of the ingredients, divide the resulting mass into two equal parts. Add brown dye to one and red to the other. You should get two colors of mastic. Roll out both parts into layers of small thickness and cover the cake. Red - Santa Claus hat (lower part of the heart), brown - face.

Draw the fur on the hat, bubo, beard with cream.

Make eyes with the help of sweets (as in the photo).

You can leave a small lump of brown mastic and make a spout.

In the shape of the head of Santa Claus, you can make such chocolate cakes, as in the photo above.

Cake decoration for the New Year: edible snowflakes, snowballs and icicles

Ingredients

• white cream - 500 g;
• coconut flakes - 200 g;
• transparent isomalt - 50 g;
• edible gel glitter - 50 g.

On a note! Isomalt is a food sugar substitute, and white cream can be anything. Mascarpone, sour cream, cream and vanilla versions are suitable here.

Instruction

How can you decorate a cake in a New Year's way? With the help of homemade icicles, snowflakes and snowballs! This option for decorating a New Year's cake is quite complicated, but incredibly interesting, because the output is a real confectionery miracle. Each hostess will be able to be proud of the result, because such a cake can hardly be distinguished from a store-bought one.

1. White icing should generously cover the cake itself. Most of the fill should be left at the top.

Gently with a spoon, you will need to make dimples on the top of the product, where the “snowballs” will be located.

Sprinkle generously with coconut flakes all over the cake. This is an imitation of snow.

Now we need to form the "snowballs" themselves, which will complement the snowflakes. To create them, you need to take the excess left over from the cake layers. They will need to be crushed in any convenient way. In the resulting crumb, you need to add a little glaze so that the mass begins to resemble dough in consistency.

From the resulting mixture, you will need to roll a few balls and put them in the refrigerator so that the mass “grabs” well.

After the balls must be poured with glaze and thoroughly rolled in coconut flakes.

When the "snowballs" for the New Year's cake are ready, you can start creating decorative icicles. To do this, the baking sheet should be covered with a special silicone mat or food parchment. One of the edges should be lifted by placing something under it.

Using a silicone spatula, you need to take a little of the resulting mass and put it on a baking sheet. Isomalt should be laid out along a raised edge so that the mass flows down, forming an imitation of icicles.

On a note! Sprinkle lightly with coke flakes on top of the workpiece.

It remains to make snowflakes. On parchment, they must be drawn with edible gel. To make the figures beautiful and even, you should first make templates. Don't be afraid to make fairly thick outlines. This will keep the snowflakes intact. These products are also recommended to be sprinkled with a little coconut flakes.

Now you need to lay out the “snowballs” on the cake and place the icicles. Don't forget the snowflakes too.

New Year's Cake Decorating Options

To make the process of decorating a cake turn into real magical creativity, you can use ready-made ideas. Each of the options can be interpreted in its own way.

According to tradition, no celebration is complete without the sweet part of the feast - dessert. As a rule, this is a cake. The cake is a work of art. Having prepared the recipes from this collection, you will fall in love with these masterpieces from the first bite, because each of them has a very delicate and rich taste.

These recipes can be included in the menu of your New Year's table, they will be a great addition to this solemn and magical event.

Cake for the New Year 2019 - a recipe for a delicious and beautiful New Year's cake Luck

Ingredients:

For cakes:

• Wafer cakes 9 pcs.
• Egg whites 9 pcs.
• Powdered sugar 225 g
• Salt 1 pinch
• Walnuts 250 g

For cream:

• Egg yolks 9 pcs.
• Milk 1 l
• Sugar to taste (150 g)
• Vanilla sugar 10 g
• Flour 100 g
• Butter 400 g

For decoration:

• Wafer cakes 2 pcs.
• Wafer cones 5 pcs.
• Coconut flakes 100 g
• Confectionery powder to taste

Cooking:

1. Prepare the cakes

Let's start making the cake. To do this, you first need to chop the walnuts.

We put the nuts in a plastic bag and grind the nuts with a rolling pin, but not finely.

We clean the eggs, pour the proteins into a container, pour out the salt. Beat with a mixer

Add powdered sugar, continue beating. It turns out a mass similar to thick sour cream

Pour ground nuts into a container, mix together with a thick mass

We cover the baking sheet with a silicone mat. We put the waffle cake, grease it with the resulting mass. We send the cake to the oven preheated to 180 ° for 3 minutes

Let's do this operation with the rest of the cakes. We bake all 9 cakes, smeared with a mass of sugar and nuts

2. Preparation of cream

We put the pan on the stove, pour milk, wait for it to boil

We send the yolks, sugar, vanilla sugar to a bowl, beat with a mixer until white.
Add flour, continue beating, if there are lumps of flour, break them up.

We continue to beat the resulting mass, in small portions add hot milk.
Strain the mass through a sieve into a saucepan

Cook the mass over low heat, stirring constantly. The white mass will begin to thicken

The result was a mass similar to sour cream. Cool it down at room temperature

Beat butter with a mixer. The butter was kept at room temperature for a while to soften slightly.

Gradually start adding the egg-sugar mixture. We beat the whole mass well.

The cream is ready. Set aside a little in a separate bowl for decoration

3. We collect the cake

We begin to collect the cake, for this we grease the cakes with cream, stack them on top of each other

The sides and top of the cake are also greased with cream. Then top with shredded coconut.

Then, sprinkle the sides of the cake with multi-colored waffle crumbs.

We put the cake in the refrigerator for several hours. It is best to leave it overnight so that it hardens well.

The next day, before serving, decorate it with waffle cones, cream and confectionery sprinkles.

You can decorate with anything, for example, fruits, berries, grated chocolate, nuts.

Bon appetit!

May the Luck cake bring everyone good mood and good luck in the New Year.

New Year's cake "Raffaello" for the holiday

Ingredients:

To prepare the biscuit base:

• Egg whites 7 pcs.
• Salt 1 pinch
• Powdered sugar 125 g
• Roasted chopped almonds 100 g
• Flour 100 g
• Butter 120 g

To prepare the cream:

• White chocolate 400 g
• Coconut milk 250 ml
• Cream 30% fat 120 ml
• Yoghurt without filler 300 g
• Gelatin 5 sheets
• Lemon juice 1 tbsp. l.

To decorate the cake:

• Whipped cream 100 ml
• Coconut flakes for sprinkling
• Candies "Raffaello" 6 pcs.

Cooking:

First, beat the egg whites with a pinch of salt with a mixer in a large dry bowl. Bringing Proteins to Soft Peaks

Here we add chopped roasted almonds, flour, powdered sugar, salt and pre-melted butter. Mix everything thoroughly until a homogeneous mass is formed.

In 2 baking molds about 25 cm * 32 cm in size, lay out the resulting dough. Spread with a silicone spatula in an even layer 2 cm high.

We send to bake in a hot oven for 15 minutes at 175 degrees

From the finished layers we cut out 4 cakes using a large plate.

Let's start preparing the cream.

To do this, cut the white chocolate into small pieces and add it to the mixture of cream and coconut milk heated in a saucepan, on the stove.

Stir the mixture until smooth, add lemon juice and pre-softened gelatin to it.

Pour the mixture into a bowl, add yogurt to it, mix well and send the resulting cream to the refrigerator to thicken and cool

At this stage, you can already start assembling the cake. We put the largest of the cakes on a large flat plate and grease it with cream. Do the same with the other three

The remaining cream is distributed on the sides

Topped with whipped cream

The final stage is decoration.

Sprinkle the cake with coconut flakes and arrange the Raffaello sweets

Bon appetit!

How to make a Milk Girl cake for the New Year's table

Ingredients:

For making cakes:

• Flour 200 g
• Condensed milk 500 g
• Baking powder 15 g
• Egg 3 pcs.
• Salt pinch
• Melted butter 80 g

For cream:

• Cream with a fat content of 33%-35% 500 ml
• Condensed milk 150 g

Cooking:

In a separate deep bowl, beat with a mixer for 2 minutes the condensed milk, eggs, a pinch of salt

Combine flour and baking powder in a separate bowl. Add them at a time to the mass along with the cooled melted butter. Mix at low speed until smooth

We draw a circle with a diameter of 20 cm on baking paper, distribute 2 full tablespoons of dough inside it in an even layer

Bake at 180 degrees for 2-5 minutes depending on the power of the oven. The cake should be browned, but not too dry. Remove the cooled cake from the baking paper and transfer to a plate. We bake the remaining cakes in a similar way, as a result, they should turn out 14-15 pieces.

We proceed to the preparation of the cream, whip the heavy cream to an airy mass, which we pre-cool. Add condensed milk to them.

After cooling all the cakes and preparing the cream, we will assemble the cake. We spread the cakes on top of each other, while distributing between them with a spatula 2 tablespoons of cream. To taste, you can add nuts, berries, pieces of chocolate.

We leave the topmost cake uncovered, grease the sides with the rest of the cream.

We level the cake with cream, send it to the refrigerator to soak and harden for several hours

If it is a tall cake, then you need to put some kind of press on top

Before serving, you can decorate the cake at your discretion with fruits, chocolate, berries, nuts

Bon appetit!

How to bake and decorate a cake "Ladyfingers" on the festive table

Ingredients:

For the custard test:

• Flour 200 g
• Butter 100 g
• Water 180 g
• Eggs 300 g
• Salt pinch

For cream:

• Sour cream 25-30% fat 900-1000 g
• Powdered sugar 220 g
• Vanillin 1 g

Cooking:

Make a mark on the baking paper. The width of the strips is 7 cm, the distance between them is 3 cm

In a saucepan, combine water, butter and salt, bring to a boil on the stove

Add the sifted flour and mix, keep on fire until the dough becomes smooth and uniform

Add beaten eggs to the hot dough in several steps, constantly mix the mass thoroughly.

From the resulting dough, using a pastry bag, we form sticks, according to the markup, leaving a distance of 2-3 cm between them.

Bake in a preheated oven at 220 degrees for 10 minutes until slightly golden.

After cooling the blanks, they can be trimmed with a knife

Let's start preparing the cream.

Pour powdered sugar and vanilla into cold sour cream. Whisk into a fluffy mass

To assemble, we place a mold with a diameter of 26 cm on a dish and lay it out from the inside with a film or high-quality foil

Dip each blank in cream and lay out as sides along the edge of the mold

The rest of the sticks fill the remaining space

Cover with cream on top and put in the refrigerator for 4-5 hours soak

Let's make white chocolate roses.

Melt the chopped chocolate in the microwave.

Set for 10 seconds, stir. We set again, stir again until it becomes fluid.

Form petals on baking paper. Leave to cool, giving the paper a semicircular shape

The petals have dried up and become hard. Let's form flowers

Pour the sprinkle in the middle. This is how we make flowers. Let the chocolate harden

Time has passed, we take out the cake from the mold

Sprinkle with cocoa powder using a sieve, if desired, complete the composition of the cake with chocolate flowers or other confectionery decorations.

Ready. Try for health

Bon appetit!

Video recipe for a cake for the New Year at home

Try to surprise your friends and loved ones with these most delicate cakes on New Year's Eve! I assure you, it's love at first bite! See you soon!

New Year's feast is always associated with abundance. A lot of different dishes are put on the table, all this needs to be eaten at night looking and quickly, but despite this, one cannot do without a cake. After all, this is one of the most festive symbols. The original dessert for the New Year 2019 will decorate the richest table, and will never be superfluous on it. To date, an incredible number of recipes for New Year's cakes have been invented, but every time the housewives face a difficult choice. It is not so easy to choose a single cake recipe, whether new or old, that will not only match the symbol of the coming year, but also appeal to the whole family and guests. We bring to your attention a category where we have collected for you recipes for original, delicious, beautiful and unusual cakes for the New Year 2019.

It is customary for each nation to prepare New Year's sweets according to their own special recipes. For example, in Norway there is a tradition of making biscuits in the form of animals or figured bread. For the people of Denmark, this is a great occasion to enjoy fruit cakes and honey pies. In Wales, oat cakes, puddings and apples in dough are considered traditional sweets. Italians celebrate New Year's Eve with chiacchiere cookies. And the Slavs, as you know, cannot imagine a holiday without a delicious beautiful cake.

Usually housewives are looking for cake recipes that will outwardly remind you of the holiday. Therefore, many have already decided to make a New Year's cake in the form of a dog, which will be a symbol of the coming year. But do not refuse to appease the dog with a dessert in the form of a sugar bone, it will be much easier to arrange it. You can also cook according to the traditional recipe "Napoleon", "Raffaello" or any other cake that your family loves. In this section of our culinary site you will find biscuit, ice cream, marshmallow, mastic, sand and other cakes for the New Year 2019. Bright step-by-step recipes with photos will turn even someone who is very far from the kitchen into a skilled chef.

Every hostess understands how important it is for delicious cakes for the New Year to look beautiful and appetizing. That is why so much attention is paid to their design. So, using the same cake recipes, you can decorate them in different ways. And the result is something new every time. For example, you can make a New Year's cake in the form of Santa Claus, a Christmas tree, a snowman, snowflakes. If you are not deprived of imagination and a sense of proportion, then you can make a cake in the form of a fairy-tale house, supplementing it with plots and traditional New Year symbols. Choose step-by-step cake recipes for the New Year on our website, make a little effort and your own imagination, and you will definitely be able to surprise your guests.

Cook with us and you will see how easy it is. Making cakes according to recipes with photos is as easy as shelling pears. Choose the one you like and serve only the most delicious and beautiful desserts on your festive table, surprising everyone with your culinary masterpieces.