Do-it-yourself cake for the new year step by step. cream ingredients

Hooray! Today there is a festive selection on the site - cakes for the New Year 2019 recipes with photos. Make it chic and very very a delicious cake do it yourself, a thousand times tastier than store-bought - this 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. In selection suitable prescription I really want to help you, that's why 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 make cakes for the New Year 2019 with your own hands, you can find out by reading 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 stages of preparation with step by step photos graphs. 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! Classic combination prunes and nuts are revealed in all their glory here! 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. Finished cakes immediately (!) cut off 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 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! Amazing combination chocolate biscuits, air 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. Smooth biscuit cut with a knife into two cakes.
22. The cut top of the biscuit was ground at maximum speed into crumbs.
23. First biscuit cake 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. On protein cake I also applied cream, 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. Sprinkled cake on top roasted peanuts mixed with the rest of the 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! Rigid sour cream cakes wonderfully soaked in cream and after a few hours become very tender! 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. Laid out the first piece in a thinly greased vegetable oil form, kneaded with 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 simply cannot but be delighted!) A wonderful biscuit, tender 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 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. K egg whites I added a tablespoon of freshly squeezed lemon juice. 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 into the protein mass with one hand sweet syrup with agar, and beat the second, 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 poured salt and gradually introduced sugar - half of the total mass - that is, 75 g. Beat for a few more minutes, until protein mass did not become 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 at room temperature naturally. 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 last option by 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. Covered chocolate icing the whole cake (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 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. I smeared 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. Put it in a ladle dark chocolate, butter and poured milk.
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 soft! 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 water bath- V large saucepan poured water, 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, suitable friend to friend. 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 flour and gluten is 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. Put in a water bath (water in large saucepan should boil) and cook until thickened.
13. Poured it into a container for further preparation cream and let 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 flour on the board (if this is not done, then thin dough stick and break). 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 heaven 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 lush mass 2-2.5 times the 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. Poured on one side at the same time chocolate dough, on the other - light. 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 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 slow fire heat.
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. Last time smeared with cherry.
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 can)
• 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 Juice lemon - 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. I 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 must be generous, because most of 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 - tender coffee cake in the 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. The cooled biscuit was cut 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. At the heart of the most regular 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. Whisk the eggs with a mechanical whisk 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! "Zebra" biscuit and cream from such harmonious combination 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 delicious cake curly pinscher" ready! ;)

15.

Classic "Pancho" is always a breathtaking combination delicious biscuit, tender 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 figured 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 winter time, 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. In boiled water diluted 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. Posted on paper towel, and blotted 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 soft and crazy delicious cake 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
• cream 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 greased a small amount sunflower oil form. 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.

Big and delicious cake producing 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 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 the best 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. Following white cake covered with cream. And chocolate again.
22. Sides and top of the cake "plastered" with cream. Topped with small sugar hearts. I left the cake to soak overnight...

Thus my holiday treat It turned out fluffy and delicious!

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 (a little less 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. Dough for chocolate biscuit I did exactly the same, only with 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 that it will take less flour for this biscuit 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 a thicker boiled one. 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. Imposed waffle picture in the center of the cake.
19. Decorated the cake around the perimeter of the picture 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. Gently poured the dough into silicone mold dipped in 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 it in softened butter boiled condensed milk. 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 a blizzard, snowdrifts and snowflakes, you want a piece of summer even at the end of December, then this simple biscuit cake- 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 its 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 all - ready wonderful summer cake with cherries!

25.

Super Duper Mega Chocolate Cake! Yes Yes exactly! Stock up on high-quality cocoa powder and go to the kitchen to cook 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. Laid out on a dish bottom cake. 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, it's not 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 form 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. Done - it really worked gorgeous 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 exactly 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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New Year's mood is not only a Christmas tree, garlands, Santa Claus and the President's midnight congratulations. First of all, this is a festive table. And its logical conclusion is a tea party with a delicious cake. And this despite the well-established opinion that "the holiday failed when it came to dessert."

In fact, New Year's dessert is very important. And even if in new year's eve it never came to him, then in the morning the cake will come in with a bang. However, it is not enough to prepare and serve a delicious dessert. It still needs to be decorated accordingly in order to maintain the charm of a magical holiday.

How to decorate a New Year's cake

So, it’s worth starting with the fact that the New Year is a special holiday. Any housewife runs around the shops for several days, prepares food, and on the eve of the celebration itself, she does not leave the kitchen for almost the whole day, constantly chopping, chopping, boiling, frying and baking something.

Being in such a time pressure to have time to cook everything is quite difficult. What can we say about the dessert, and even more so about its decoration. That is why, if, nevertheless, it was decided to make a cake on your own, then its appearance should be thought out in advance, and the decorations should be as simple as possible.

What to make decorations for the New Year's cake? There are no restrictions here. True, it should be borne in mind that on such a holiday there are a lot of fatty dishes on the table. Therefore, you should not make the elements of the confectionery decor too greasy. So it is best to use buttercream to a minimum. Well, the most suitable materials for decoration homemade cake are:

• finished jewelry;
• fruits;
• powdered sugar and cocoa;
• chocolate and chocolate icing;
• caramel;
• meringue;
• confectionery paste.

Each of these materials should be discussed separately. Although in most cases it is best to combine several materials. But here it all depends on the imagination of the hostess, or rather on the design she invented for her confectionery.

How to decorate a cake for New Year and Christmas

There are many ways to decorate a Christmas cake. The main thing is to think over the "design" in advance. On New Year's Eve, there simply will not be time for this. Inexperienced confectioners should generally practice in advance in the preparation of materials for decoration. This will save a lot of time on December 31st.

To simplify the task, it makes sense not to be puzzled by decorating the sides. If necessary, it will be sufficient to cover them with a small amount of cream mixed with cookie crumbs or ground nuts.

But it's time to go back for more detailed description materials for decorating the top of homemade New Year's cakes.

Finished jewelry

Perhaps this is the easiest way to decorate a dessert. Almost every city now has a shop where you can buy a wide variety of sugar or chocolate figurines to decorate cakes and pastries.

Of course, just buying figurines is not enough. First you have to think over the composition in order to select the necessary elements. In addition, you need to prepare the surface of the future confectionery masterpiece by making a background for the future composition. These can be cocoa, powdered sugar or icing.

Fruits

Decorating a New Year's cake with fresh fruit also does not require special skills and a lot of effort. In the most extreme case, they can simply be spread out on the surface of the confectionery smeared with cream. But it’s better to connect your imagination and build something more interesting, for example: lay out an inscription or make stylized figurines of a Christmas tree or a snowman out of fruit pieces.

The best options for decoration are strawberries, bananas, currants, grapes, kiwi and pineapple. But you can use other representatives of the fruit family. The main thing is that their taste is combined with the taste of the product itself.

Powdered sugar and cocoa

This option for decorating a New Year's cake will already require some artistic skills and diligence. But at the same time, it is great for beginner confectioners, because it does not involve the use of special tools and the preparation of any additional materials.

To decorate a cake with cocoa or powdered sugar, it is enough to cut out a stencil of the desired pattern from paper in advance, put it on the surface of the cake and sprinkle liberally with the above materials. Then the stencil is carefully removed, and the intended pattern remains on the surface of the cake.

It’s worth warning right away: it is best to sprinkle your confectionery product with a strainer. Thanks to this device, powdered materials will lie on the surface of the cake evenly.

Sprinkle with what exactly? It all depends on the background color. If the surface of the cake is covered with a light cream, then the drawing is best done from cocoa, and white sprinkles will look brighter on chocolate icing and just a dark cake. You can also combine these elements, for example: sprinkle the entire cake with cocoa powder, and make a pattern of powdered sugar on top.

By the way, the stencil does not have to be made of paper. Very beautiful drawings are obtained using lace napkins. The only downside here is that it will be almost impossible to wash the lace later.

Chocolate and chocolate icing

Decorating a cake with chocolate will never go out of style. Even a simple filling with chocolate icing looks quite presentable. Moreover, even the most inexperienced hostess. For this you need to take:

• chocolate (without additives) - 100 g;
• milk - 75 ml (5 tablespoons).

Chocolate should be broken into pieces, put in a heat-resistant bowl greased with butter, pour milk and put in a water bath. The mixture must be constantly stirred. The frosting is ready when the chocolate is completely melted. The optimum bath temperature is 40°C.

Almost the same is done for white icing:

• white chocolate - 100 g;
• powdered sugar - 100 g;
• milk - 30-50 ml (2-3 tablespoons).

Break the chocolate into a bowl greased with butter, add powdered sugar and half the indicated volume of milk. Place the bowl in a water bath. Stir the mixture constantly until the chocolate is completely melted. Remove from heat, pour in remaining milk and beat well. By the way, if you add to such a glaze food coloring, then it can be made not only white.

Both of these glaze options are great for pouring the surface of the cake. And then you can do anything: sprinkle with powder or cocoa, install ready-made figurines or make decor from fresh fruits.

But you can do it differently by decorating the cake with figures or inscriptions from the chocolate itself. It is not difficult to do this. However, this will require an additional tool - a pastry bag or syringe.

To make such an ornament, you first also need to prepare stencils or molds. The stencil can be cut out of foil. Further, everything is simple. Chocolate is melted in a water bath, poured into a pastry bag or syringe and squeezed out along the contour of the future decoration on a flat surface covered with parchment. Then the parchment is carefully moved to the refrigerator. After complete solidification with figurines or decorative elements, you can decorate the cake. With a mold (cliché) it's even easier. The melted mass is poured into it and sent to the refrigerator.

In this way, you can make almost any decoration, from elementary borders, Christmas trees or snowflakes to complex chocolate compositions. The only caveat, on the cake, chocolate figures need to be placed evenly, so that when it is cut into pieces, everyone gets a little chocolate treat.

Caramel

Excellent decorations are obtained from ordinary sugar syrup, i.e. from caramel. For its preparation you will need:

• sugar - 200 g;
• water - 150 ml;
• vinegar essence - 5 drops (you can use a solution of citric acid - 10 drops).

Mix sugar with water and put on a slow fire. The mixture must be constantly stirred so that the sugar is completely dissolved. As soon as this happens, add to the solution vinegar essence or citric acid and continue to cook until thickened, constantly stirring the mass with a spoon.

To make caramel figurines or decorative elements, you will need a cliché. You can cut it inside the half of the potato. The resulting form must be dipped in hot caramel and put on a cold plate greased with vegetable oil. Caramel will stick to the plate, while maintaining the desired shape. In the meantime, it has not completely frozen the figure, you can modify it a little: bend it or add texture.

Meringue

Without really straining, you can decorate the cake with meringue. But first you need to prepare the mass itself. For this you need to take:

• eggs - 5 pcs. (only proteins are needed);
• sugar - 250 g.

Beat the egg whites until a stable foam forms. Then gradually - 1-2 tablespoons - add sugar, continuing to beat thoroughly. When all the sugar is driven into the mass, it must be continued to beat for at least another 15 minutes in order to form a sufficiently dense structure.

The base for the meringue is ready. What happens next depends on the design. You can bake a lot of small beads to decorate the cake evenly or lay out a pattern or inscription. And you can make several large “pies”, giving the protein-sugar mass, for example, the outline of a castle with turrets, before baking.

Meringue should be baked at a temperature of about 100 ° C, on a baking sheet covered with parchment. You can spread the mass on it both with the help of a pastry bag, and with an ordinary spoon.

confectionery mastic

Well, with this material, you can do anything. There is already a place for fantasy to roam. With the help of mastic, any cake can be turned into a real confectionery masterpiece. True, to prepare sweet mastic and work with it, you need to have certain skills, both culinary and artistic. Therefore, before making a final decision in favor of this type of decor, it makes sense to practice.

There are many recipes for making confectionery mastic. However, for home use the milk version of this material is best suited. The thing is, it's universal. It can be used both for covering the entire cake (covering), and for sculpting various figurines and decorative elements.

You can prepare such a mastic from the following products:

• dry milk - 180 g;
• condensed milk - 180 g (1 can);
• powdered sugar - 180 g;
• lemon juice - 1 tablespoon.

In a deep bowl, mix the milk powder well with powdered sugar. Add lemon juice there and mix everything thoroughly again. Then condensed milk should be added to the mixture. This should be done in several stages, each time mixing the resulting mass properly. First you can mix with a spoon, then you have to knead the mastic with your hands, like dough. By the way, so that the sweet mass does not stick strongly to your hands, you can grease them with a small amount of vegetable oil or sprinkle with starch.

As a result, you should get a homogeneous, slightly yellowish, pasty mass, which must be wrapped in cling film and sent to the refrigerator for half an hour. After that, you can work with mastic.

To give the mastic any other color, during the kneading process, you need to add some kind of dye to it. We are talking, of course, about natural dyes. As such, you can use the juices of vegetables and fruits.

To cover the cake, the mastic must be rolled out and carefully applied to the leveled surface of the cake. After that, cut off the excess pieces of material. To make the mastic roll out better, you need to do this on a surface sprinkled with starch.

It is not necessary to throw away the cut pieces. The mastic can be re-rolled and cut out some additional elements decor. And you can make a few “sausages” and weave a pigtail, getting an original border along the entire border of the cake.

As for the figurines, everything is quite simple. The structure of the mastic is very similar to plasticine, and you can also work with it. But in order to glue together two or three fragments of multi-colored mastic, you need to grease the glued pieces with water using an ordinary brush.

New Year's cake theme

As has been repeatedly mentioned above, the design option for the New Year's cake needs to be thought out in advance. Of course, the most acceptable theme is a variety of New Year's symbols.

The simplest option is to decorate the cake with Christmas trees, snowflakes, or make it in the shape of a clock, the hands of which are approaching midnight. But you can also dream up.

It will look beautiful on the surface of the New Year's cake spruce branch, decorated with two or three balls. You can make such a decoration either monochrome - using powdered sugar or cocoa, or colored using multi-colored icing or mastic.

In a similar way, you can turn the surface of the cake into a real picture. A snow-covered branch of mountain ash with bullfinches sitting on it will look bright and festive. The materials are the same - icing and mastic, and you can use real currants to create a bunch of mountain ash.

Do you want to decorate the cake with voluminous figurines? No problem. Even an inexperienced "sculptor" can mold a whole family of snowmen or a kind of penguins out of mastic. If you place them among Christmas trees made of chocolate or mastic, you get an excellent New Year's story. Well, culinary specialists with obvious inclinations for artistic art can also stick on more complex figures, for example: white bears from cartoons or a whole zoo of animals rolling down an ice slide.

The cake will also be interesting, the surface of which is presented in the form of an ice-covered pond (bluish icing) on ​​which funny characters, made again from chocolate or mastic, ride. The edges of the cake can be made in the form snowdrifts whipped cream or cream.

Do not forget that the cake does not have to be round or square. A dessert in the form of a Christmas tree will look great on the table. At the same time, the upper part can be laid out from pieces of kiwi, powdering the “branches” with powdered sugar or spreading snow from the cream on them.

You can use other forms: a bottle of champagne, a bag with gifts, a cornucopia, and finally, just a Christmas ball. Fantasy is not limited here. So keep it up!

Happy New Year and… bon appetit!

Video "Decoration of the New Year's cake"

Looking for biscuit cake? Then here it is, a cute pig made of cakes and cream. For cooking, you will need colors, so buy pink dye in advance at the store.

• 5 raw eggs;
• honey - 3 tablespoons;
• granulated sugar- 200-250 g;
• tsp soda;
• 1-1.5 cups of flour.
• condensed milk -350-400 ml;
• 150-200 g butter;
• 1.5 glasses of water;
• 5 tbsp Sahara;

For custard:

• 3 raw eggs;
• 200 g of sugar;
• water - 1/2 cup.

How to cook:

Take the eggs and grind with sugar, add flour. Melt the honey a little, pour it into the eggs. Pour in soda, stir the mass with a spoon. Place the resulting mixture into the mold. Bake in the oven for 35-40 minutes.

When the cake has cooled down a bit, cut it into large pieces. Make a syrup of water and sugar and soak the pieces with it. Remove the butter from the freezer, it should melt a little. Stir the condensed milk into the oil. Beat the cream mixture with a mixer for 5-6 minutes.

Take a deep bowl and line the bottom with plastic wrap. Fold the cakes on the bottom, and then cover them with cream. Put oppression on the cakes so that they are better saturated: take a jar of water or put a small saucepan. The cakes will soak for a couple of hours.

Heat water in a saucepan. When it boils, put sugar in it and cook for 3-4 minutes, then turn off the heat. The mixture will start to thicken little by little. Whisk the egg whites in another bowl to stiff white peaks. Gently fold the egg whites into the hot bowl using a spoon. sugar syrup and stir. Whisk custard another 3-5 minutes to make it fluffy and thick.

Set aside a little white cream in a separate cup, you will need it for further decoration. Mix the rest with pink dye. Take a pastry bag with a star tip and transfer the cream into it.

Turn the bowl of cakes onto a flat plate to make a slide. Decorate the slide with cream to make a muzzle. Decorate the piglet's ears, piglet. Make eyes out of white cream, and instead of pupils there will be dark chocolate.

Put the creation in the center of the table, the guests will appreciate your culinary skills and enjoy tasting such an attractive dessert. Separately, a photo recipe can be viewed.

On a note!

Condensed milk for the cake can be taken both boiled and plain, it turns out delicious in both cases.

"Herringbone"

On the New Year's table, there must be a symbol of the holiday - spruce. We offer to make an edible Christmas tree, it will appeal to children and adults.

• butter - 200 g;
• granulated sugar - a glass;
• 3-4 tbsp powdered sugar;
• flour - 1.5 cups;
• baking powder, a pinch;
• 90-100 g of white chocolate;
• 100 g coconut flakes;
• starch - 1/2 tsp;
• 2 yolks;
• ½ cup sour cream;
• 1/2 cup cream 25%.

How to cook:

Combine the yolks with sugar, rub well. Add sour cream, then add flour little by little. Defrost the butter until it becomes soft and add to the egg mass. Pour in the baking powder. The dough should become thick, but not sticky. Transfer the mass to a bowl or bag and put it in a cool place for 40-50 minutes.

From paper, make stars of different sizes, from large to small. Roll out the dough, and then cut out the stars according to the sketches. Bake the biscuits for 10-15 minutes.

Melt the chocolate, add cream with starch, powdered sugar to it. Grind the coconut flakes in a blender and pour into the melted chocolate.

Assemble the Christmas tree: place the largest cake on the bottom, grease it with a creamy mass, and press it down with a smaller cake on top. Thus, the smallest cake should be on top of the Christmas tree. Decorate the top with candied fruits by gluing them to the cream. Let the tree harden for 1-2 hours. By the same principle, you can cook chocolate Christmas tree.

On a note!

Great for cream rustic sour cream, it is fatter and whips up much better than a store-bought product.

"New Year's boot"

In other countries there is a tradition to cook for new year holidays sweets in the form of a boot. It is believed that such a delicacy will bring good luck to those who try it. We propose to make a cake in the form of a boot for the New Year. Households will be pleasantly surprised by the surprise and will immediately want to try a piece.

• 350-400 g of sugar;
• 350-400 g flour;
• 10 eggs.
• boiled condensed milk - 300 g;
• 200 g butter.

For impregnation of cakes:

• 200 g of granulated sugar;
• 200 g strawberry jam;
• 1.5 cups of boiled water.

For decoration:

• 8 egg whites;
• tsp citric acid;
• red food coloring;
• a glass of sugar;
• glass of water.

How to cook:

Mix chilled eggs with granulated sugar with a whisk. Using a wooden spatula or spoon, add the flour to the egg mixture. You can pour flour into the egg mixture directly through a sieve, but stir constantly.

Take a rectangular mold, cover with parchment and pour the dough into it. Put the mold in the oven for 40-50 minutes. You can bake cakes 2-3 times in a row, you can make one large cake, and then cut it into 3 parts.

Cut the butter into pieces, leave in a cup for 1-2 hours in the kitchen to soften. Beat the butter with a mixer, then add the condensed milk with a spoon. Beat the cream for at least 5 minutes to make it fluffy. In a saucepan, make syrup for soaking. Heat water, add sugar to it and bring to a boil. Simmer the mixture for 3-4 minutes until thickened. Then turn off the heat.

Soak the rectangular cooled cakes with syrup for a couple of hours. Then smear them with a thin layer (jam), and put cream impregnation on top. Stack the biscuits on top of each other. Cut out a boot from the cake: cut a semicircle from the long side, and cut off the bottom of the cake a little obliquely. Put the rest of the cake on top.

Now you need to make a creamy mass for decoration. Take egg whites, beat them with sugar (150 g) until white thick foam. Set a glass of water to heat up, after boiling, dissolve the remaining sugar, cook for 3-4 minutes, then remove from heat. hot syrup carefully pour into the protein foam. To prevent it from settling, mix the proteins in one direction, add a lemon.

Divide the custard mixture into 3 equal parts. Set aside one part, and add the dye to the rest and place in a pastry bag. Decorate the cake with red cream, and then draw patterns from the remnants of white or make a frill at the boot. Put the finished cake in the refrigerator for a couple of hours, then treat guests.

On a note!

If you like nuts, you can use them for the filling. Put the nuts with cream between the cakes.

"Raffaello"

If you don’t have time, or you don’t want to bother with cooking cakes, then you will definitely like the Raffaello recipe. Buy a ready-made cake in the store, then soak with cream and decorate. Delicious dessert will be ready to serve in a few minutes.

• biscuit cake - 1 pc.;
• 2 cups cream with a fat content of 30%;
• thickener - 2 sachets;
• a box of Raffaello chocolates;
• white chocolate bar;
• 3 tbsp coconut flakes.

How to cook:

Remove the cream from the refrigerator so that it is at room temperature. Whip cream with a thickener with a mixer for 3-5 minutes.

Set aside 7-8 sweets from the box, put the rest of the sweets into a mixer cup and grind until smooth. Pour the candy mixture into the whipped cream. Should work thick cream.

Divide the biscuit into 2 equal parts. Lubricate each part with a creamy mass. Lay the pieces on top of each other.

Rub on fine grater chocolate, sprinkle crumbs on the cake. Sprinkle sides and top with additional coconut flakes. Put sweets on top of the cake and put the kettle on. You can try the delicacy right away, but the cake will be especially tasty when it has been soaked for 2-3 hours.

You can increase the number of cake layers on the cake, just don't forget to make more cream. Complete recipe with step by step photos.

Cake "Santa Claus"

Delicious and light cake can be cooked if there are 3-4 biscuit cakes in your kitchen. You can use store-bought or bake your own if time permits. It takes less than half an hour to make the cake.

• 4 biscuit cakes;
• 1.5 cups of sour cream;
• 3 tbsp powdered sugar;
• 100 g canned pineapples;
• 4 egg whites;
• 1/2 cup granulated sugar;
• For decoration:
• tsp red dye;
• a handful of grapes.

How to cook:

Put sour cream in a bowl and beat it well with a mixer. Then gradually pour in the powdered sugar and continue beating for another 4-5 minutes. Drain the juice from the pineapples. If you bought whole fruits in syrup, then cut them into small pieces.

Now you can start assembling. Take a flat plate and put a little cream on its center, so the cake will not slip. Put the cake, grease with cream, put another one on it, grease again. Do not grease the top of the cake with cream, we will decorate it differently.

Take a saucepan and pour 50-60 ml of water into it. Put it on fire. When the water boils, add 1 tbsp. sugar and cook for 2-3 minutes, then turn off the heat and cover the syrup with a lid to cool slowly. Beat the egg whites with sugar until stiff peaks form, slowly pour the syrup into the egg white, stirring constantly. Divide the custard into 3 parts, add coloring to one part and set aside for now. Fill a pastry bag with white cream and start creating. Make the beard first, then the face. Insert grapes for eyes. Next, make the nose, mouth and cap with red cream. Place the cake in the refrigerator for at least 2 hours. Happy tea!

Cake "Snowman"

Take note of the recipe for a New Year's dessert with a winter name Snowman. The cake turns out to be autumn tender, the biscuit is well saturated with cream. Coconut flakes or white grated chocolate are suitable for decoration. It takes about 1.5 hours to prepare.

• 4 chicken eggs;
• 1/2 cup flour;
• a glass of granulated sugar;
• 2 tbsp starch;
• 100-150 g butter;
• a bag of vanilla sugar - 10-15 g;
• a pinch of salt.

To prepare the cream:

• 300 g of rustic cottage cheese;
• 400 g of heavy cream;
• st.l. gelatin;
• 100 g sugar.
• for decor:
• a couple of grapes;
• a piece of carrot;
• 100 g coconut flakes.

How to cook:

Take the eggs out of the fridge ahead of time so they come to room temperature. Whisk the eggs with the sugar, gradually adding it to the mass. Add sifted flour, softened butter and baking powder. Sprinkle in the dough vanilla sugar With salt. You need to bake 4 shortcakes: 2 with a larger diameter, 2 with a smaller one. You can take the same shape for baking, just cut the baked cakes on a plate with a smaller diameter. Remove the finished cakes from the mold and cool.

Mix cream and cottage cheese in one cup so that there are no lumps in the mixture, take a blender or mixer. Add sugar to the mass and gelatin.

Put 2 shortcakes of different diameters on a large dish, grease with creamy mass. Then put the remaining cakes in accordance with the size of the previous ones and go over the cream again. Sprinkle the snowman with shavings. Insert grapes and carrots instead of eyes and nose, a smile can also be made from carrots. It takes from 2 to 3 hours to soak the cakes, but it is better to remove the dessert for the night in a cool place, then it will soak even better.

Replace cottage cheese for making cream with cream cheese, then sourness will not be felt.

Snowman biscuit cake recipe - master class

Cake "Snowman" I suggest you cook for the New Year. It turns out it is very funny, the design is not complicated, so you can safely start cooking with me.

To taste, the cake comes out soft, since the cakes are biscuit, and the cream is made from sour cream. If for some reason you can’t have sour cream, then replace it with confectionery cream. Also, you can safely add your favorite fruits to the cake: kiwi, pineapples, bananas, strawberries and other berries.

Ingredients needed to make the dough:

• eggs - 5 pieces;
• sugar - 150 grams;
• flour - 1 cup;
• cocoa - 2-3 tablespoons.

Necessary ingredients for the preparation of the cream:

• sour cream - 1 pack (weight - 450 grams, fat content - 20-25%);
• sugar - 150 grams.

Crack the indicated number of eggs into the mixing bowl. It is not necessary to separate the whites from the yolks. Beat the egg mass for 3 minutes. During this time, it will become lush and slightly increase in volume. Pour sugar over beaten eggs. Mixer, if you have it stationary, do not turn it off. Beat everything for 3-5 minutes.

Now add flour and immediately cocoa. Stir the dough.

Pour the batter into a round metal baking dish lined with parchment paper. Send the form to the oven for 30 minutes. Remove the finished biscuit chocolate cake from the mold.

Pour the sour cream into a mixing bowl. Add sugar immediately. Turn on the mixer and beat the cream with it for at least 5 minutes. During this time, the sour cream will become much thicker, and it will be convenient to lubricate the cakes with the resulting cream.

Cut the finished chocolate cake into three parts. Let them cool completely, otherwise the cream will "melt" and drain from them.

Lubricate all the cakes (the top one too) with sour cream.

Now you can color the remaining cream in the desired colors (using helium dyes) and draw the eyes, cheeks, mouth and nose on the snowman. I used ready-made eyes and cheeks from mastic. The nose and mouth were cut out of carrots. So beautiful and birthday cake"Snowman" turned out!

Agree, you can’t imagine a better treat on New Year’s Eve!

Happy New Year!

"Snowflake"

If you are still thinking about a New Year's dessert, we advise you to cook an airy cake. Especially it will appeal to those who love buttercream and coconut flakes.

• a glass of flour;
• 1/2 cup granulated sugar;
• 2 chicken eggs;
• a small piece of butter weighing 30-50 g;
• tsp baking powder;
• 1.5 cups of cream;
• a glass of fat sour cream;
• 4 tbsp powdered sugar;
• white chocolate bar;
• 100 g coconut flakes.

How to cook:

Grind the eggs with sugar into a homogeneous mass. Sift flour into it and add baking powder. Add the melted butter to the dough and put it in the refrigerator for 2-3 hours. Divide the dough into 6 parts, make a cake from each part and bake in the oven for no more than 10 minutes.

Mix sour cream with cream, beat the mixture with a mixer for at least 5 minutes. According to st.l. add powdered sugar. Melt the white chocolate in a water bath and add to the cream.

Lubricate the shortcakes with creamy mass, connect. On the top cake and on the sides of the cake, apply the rest of the creamy mass, sprinkle the cake with coconut flakes. Leave the Snowflake in the refrigerator for 5-6 hours, then you can try the cake with tea.

"Zebra"

An unusual treat is easy to prepare according to this recipe. It is simple, so even an inexperienced hostess can handle it. So stock up on food and start cooking without any delay.

To prepare the dough:

• 150 g of granulated sugar;
• 150 g butter;
• 4 eggs;
• 300 g of sour cream with a fat content of at least 20%;
• 1.5 cups flour;
• 2 tsp baking powder;
• 30 g cocoa.

For cream:

• 1.5 cups of sour cream 20%;
• 150 g of granulated sugar;
• tsp vanilla extract.

For glaze:

• 100 g butter;
• 50 ml of milk;
• 100 g of granulated sugar;
• powdered sugar - 3 tbsp
• 50 g cocoa.

How to cook:

Remove the butter from the refrigerator and wait until it melts. soft butter combine with sugar and grind until white. Add eggs, baking powder, mix. Put sour cream, and at the very end sprinkle flour. The dough should be liquid. Divide it into 2 parts. Add cocoa to one part.

Pour a ladle of white dough into the center of the baking dish, and pour the dough with cocoa into its center. You should get a combination of 2 colors, you can take a needle and draw lines straight across the dough from the center to the edges, it will also be beautiful. Thus, you need to bake 2 cakes.

Beat sour cream with granulated sugar to make a thick white cream. Add vanilla, stir. Lubricate the cooled cakes with sour cream and sugar. The top cake does not need to be lubricated, we will make glaze for it.

Melt the butter in a saucepan. Pour granulated sugar with cocoa into the butter and add milk. Boil the glaze until it thickens noticeably. Pour frosting over cake. Place in a cool place for 2-3 hours to harden the icing.

Cut out stencils from paper - zebra stripes. Lay the stencils on top of the cake and dust with powder. Then carefully remove the paper. The cake is ready, have a nice tea party!

On a note!

Put some coffee with cocoa, then the aroma of baking will be more pronounced.

"Pancho"

All family members will no doubt like the Pancho cake. It has walnuts and canned pineapples, which makes the dessert taste unusual. Try to make your own cake, it's not difficult.

• 1.5 cups of granulated sugar;
• 6 chicken eggs;
• 1.5 cups flour;
• 5 tsp baking powder;
• 800 g sour cream with a fat content of at least 25%
• 200 g canned pineapple;
• 1.5 cups of powdered sugar;
• a glass of walnuts (chopped).

How to cook:

Break the eggs into a bowl and grind with granulated sugar until a white homogeneous mixture is obtained. Mix flour and baking powder, sift and spoon over eggs. stir.

Pour a third of the total dough volume into a greased mold. Bake at 180 degrees for 10-15 minutes. Add cocoa to the rest of the dough, mix again and bake the cake for half an hour.

Transfer the sour cream to a deep bowl and mix with powdered sugar. Separate about ¼ of the total amount, set it aside in a separate bowl. In the remaining cream, add pineapple pieces with nuts.

Put a light cake on a flat plate, soak it with pineapple juice. Cut the baked chocolate cake into small pieces, mix with the cream. Put the soaked pieces on a white biscuit cake, give them the shape of a slide. Garnish with sour cream. If you have a dark chocolate bar, rub it down and sprinkle over the cake.

By the way, Pancho cake with cherries is very tasty.

Red Velvet Cake

In cafes and restaurants, you can often find a dessert called Red Velvet on the menu. It is not necessary to buy a dessert, because it is easy to prepare even at home. The cake just melts in your mouth, and its taste is very delicate due to the airy cream.

• 1.5 cups flour;
• 1.5 cups of granulated sugar;
• 100 ml of vegetable oil;
• 1/2 pack of butter;
• 3 eggs;
• 1.5 cups of kefir;
• 2 tsp red helium dye;
• tsp dough baking powder;
• a pinch of vanilla sugar.

For cream:

• a glass of powdered sugar;
• a pack of butter;
• 800-900 g Mascarpone.

How to cook:

Start cooking by beating eggs. Beat the egg mixture until foamy, then gradually add the flour sifted through a sieve. Add softened butter to the mass, stirring constantly, add kefir. Add a pinch of vanilla sugar to the dough and add the baking powder. Stir the dough so that there are no lumps, you can use a mixer or blender. Add color to the dough. Pour the mass into a baking dish and bake the cake for 1 hour at a temperature of 180 degrees.

When the cake has cooled, wrap it in plastic wrap and refrigerate overnight. Then the biscuit will be soft.

For cream, grind the softened butter with powdered sugar. The color of the mass should turn white. Then add in the Mascarpone cheese. Stir the cream mixture constantly so that it is homogeneous.

Take the biscuit out of the refrigerator. Using a thread or a knife, cut it into 2 or 3 pieces. Put the crumbs that remain from cutting on a plate, they will be needed for sprinkling. Lubricate each part with cream, and then lay the cakes on top of each other. Brush the top and sides of the cake with the rest of the cream, and then sprinkle with crumbs. Leave the dessert to soak in the refrigerator for a couple of hours, and preferably overnight. Happy tea!

On a note!

Instead of Mascarpone cheese, other cream cheese or homemade cottage cheese will do.

Cooking Ideas

A New Year's cake on the festive table will come in handy, because desserts must be included in the menu for the New Year. Even if you have never cooked, but want to try it, go ahead, you will definitely succeed, and our easy recipes will help you. Happy Holidays and Happy New Year!

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The celebration of the New Year traditionally includes a luxurious varied table. And if earlier desserts were not an obligatory component in the menu, then modern housewives are increasingly thinking about what unusual cakes for the New Year are easy to cook at home. You can bake classic chocolate dessert, carrot cake or, for example, homemade "Napoleon". We bring to your attention cake recipes for the New Year, which you can easily implement at home.

carrot cake

New Year's cakes are, first of all, rich taste! carrot cake with cream from cream cheese will be the pinnacle of your culinary talents in festive night. You can decorate the cake in New Year's colors or leave everything as it is - little sweet teeth will definitely like this bright decoration.

Chocolate cake with creamy mousse

What child would refuse chocolate cake? New Year's decoration will be with raspberries perfect ending gala dinner. Creamy mousse as a layer will make this dessert lighter, and serving in portions will save you from overeating.

You can see a detailed description of this recipe.

honey cake

Thinking about which of the cakes for the New Year 2017 you can bake at home, do not discard the idea of ​​\u200b\u200bpreparing a honey cake. This is one of the most delicate homemade cakes with a delicious aroma. The main rule in creating the perfect cake is tender cakes. With our recipe, you can create an airy and light cake for the New Year's table.

You can see a detailed description of this recipe.

classic biscuit recipe

Many housewives already have their own recipes for homemade creams, taking into account the taste preferences of the family. In this case, it remains to find the perfect biscuit for the cake - and here our recipe will help you! The sponge cake on whipped proteins turns out to be very light and airy, it also has a neutral taste and goes well with different fillings.

You can see a detailed description of this recipe.

Unusual cakes for the new year: Ideas for decoration

Do not know what cake to cook for the New Year 2017, but want to surprise your guests? We suggest you cook one of the classic homemade cakes and make holiday decoration. The simplest and brightest ideas are in front of you.

Cakes for the New Year. He's not far off. Very soon the whole country will be enveloped by a festive and cozy atmosphere of your favorite holiday. Christmas trees will settle in the houses, lights will sparkle. On the tables will be full of colorful snacks and salads. And, of course, without dessert anywhere. We usually have a delicious handmade cake.

New Year is a home holiday. Therefore, all treats should be made with soul, with your own hands. After all, loved ones should always get the best. And we always do the best ourselves!

Impatient hostesses begin to select the menu now. After all, holiday chores are a pleasant moment. On our site you can find many delicious and beautiful dishes for the New Year's table and not only. Right now, I propose to consider sweet theme- Cakes for the New Year.

Cake "New Year's Forest" with butter cream

A very tasty cake can be prepared quite simply. Chocolate cakes smeared with butter cream - just delicious. And an interesting decor dooms such a dessert to success.

Ingredients:

For cakes:

• 4 eggs;
• 1 glass of granulated sugar;
• a glass of vegetable oil;
• one glass of flour;
• cocoa powder - a glass;
• 1 cup finely chopped nuts;
• a sachet of vanillin;
• a pack of baking powder;
• a glass of fat sour cream.

Cream of cream:

• 500 milliliters of heavy cream;
• 3 tablespoons of granulated sugar.

Custard:

• 4 eggs;
• 200 grams of granulated sugar;
• a sachet of vanillin;
• a teaspoon of lemon juice.

Besides:

• green food coloring;
• red food coloring;
• coconut flakes;
• confectionery topping.

Step by step recipe description:

First, let's prepare the crust. It is very easy to make it. According to this recipe, you just need to pour all the ingredients into one cup and mix. You can use these cakes for other cakes, with other creams.

1. So, put all the products from the list for cakes in one dish. The main thing is that the glass with which you measure the ingredients is the same or the same size. Mix the mass with a whisk or fork. The dough does not require long whipping with a mixer.

2. Line a baking dish with a diameter of 26 centimeters with baking paper. Pour in the batter and smooth it out with a spatula. In an oven preheated to 180 degrees, send the form for 20-25 minutes. It doesn't take long to prepare, so be on the lookout! After all, the cake can quickly burn.

3. Ready baked goods cool down. If you cut or take out hot cake, it may break.

4. For the cream, you just need to whip the cream with granulated sugar until fluffy.

5. Grease a cake mold (you can also use a flat plate or tray) with a small amount of cream. Divide the cake horizontally into 2 parts. It is convenient to do this with a special knife.

6. Put the first part of the cake on the greased form and generously brush with whipped cream. Top with a second cake and again carefully and generously coat with butter cream. Gently level everything with a spatula, remove bumps and blots.

Making protein cream

7. To do this, put a pot of water on the stove. We need it for a water bath. Whilst the water is coming to a boil, whisk the egg whites with the rest of the ingredients in a saucepan or metal bowl.

8. When the water boils, place a bowl with a protein mass over it and beat it, with a slight boil, with a mixer. This will take approximately 10-15 minutes. The top pot of cream should not be immersed in boiling water. As soon as the proteins become the most brilliant, and the mass is thick, as real cream, whipping can be stopped.

9. To cool the cream a little, beat it with a mixer for a couple more minutes.

10. Protein Custard ready. Divide it into 3 parts - 2 small and one large. Leave one small one in its original form, paint the second red, and the large one green.

11. Sprinkle the cake evenly with coconut flakes on all sides. In places where you plan to make Christmas trees, make a small indentation in the coconut. By using confectionery syringe make Christmas trees green cream. Make a “tinsel” with a red mass. Confectionery topping will serve as "lights".

12. Make snow-covered snowdrifts from white cream. With the rest of the cream of all colors, make decorations on the sides of the cake.

13. Now the dessert is better to brew in the refrigerator for several hours. So the cakes are saturated with cream and it will be even tastier.

"Snowmen" two-tier mastic cake

Very tasty cake. At first glance, it may seem that only a professional can cook it. In fact, anyone can do it. To do this, you only need desire, patience and products on the list.

Ingredients:

FIRST TIER

For cakes:

• 3 tablespoons of honey;
• 6 tablespoons of cocoa for baking;
• one and a half glasses of granulated sugar;
• 4 eggs;
• 150 grams of butter;
• 5 glasses of flour;
• 2.5 teaspoons of soda;
• one and a half teaspoons of baking powder;
• 150 milliliters of low-fat cream.

• a glass of milk;
• 400 grams of butter;
• 2 eggs;
• 370 grams of condensed milk;
• 3 tablespoons of flour;

The diameter of the cakes is 20 centimeters.

We take a glass of 200 milliliters.

SECOND TIER

Biscuit cakes:

• three tablespoons of granulated sugar;
• flour - 3 tablespoons;
• eggs - three pcs.

You will need a form with a diameter of 18 centimeters.

Ganache cream:

• 400 milliliters of 36 percent cream;
• 150 grams of dark chocolate.

In addition, we need sugar mastic different colors, For decoration.

Step by step recipe description:

1. First of all, we will prepare the dough for the cakes, which will become the lower tier. To do this, mix room temperature butter, honey, granulated sugar and cocoa in one bowl.

To avoid chocolate lumps, sift cocoa through a sieve.

2. Melt the mass in a water bath until the oil and honey are completely distributed. In this case, you need to stir frequently. In parallel, you need to stir the eggs until smooth. You can do this with a regular fork or whisk. You don't have to wait for the foam. Enough homogeneous mass.

3. Not cleaning up steam bath, add the egg mixture and wait until the sugar grains are completely dissolved, stirring constantly. This will take approximately 5-7 minutes. Then add baking powder and soda. These ingredients will start the process of highlighting a kind of foam. Stir for another 4-6 minutes, until this foam settles. Remove from steam bath.

4. Stir immediately chocolate mass flour. To do this, it must be sifted and poured in small portions, thoroughly mixing after that.

kneading the dough

The dough should be firm, but not too hard. It turns out elastic and pliable. If you see fit, you can add another half cup of flour.

5. The dough should be slightly sticky to the hands, but at the same time be elastic enough. Roll it into a sausage and divide into 8 equal parts. Roll each into a ball.

6. Pour a little flour into a flat plate, put our koloboks and cover with cling film. They should be in the refrigerator for 2 hours.

7. Roll out each layer in turn to a size slightly larger than the prepared form (20 centimeters). Place on a baking sheet lined with parchment. Poke with a fork many times, around the entire circumference. Bake at 180 degrees for 4-7 minutes. Once it is ready, cut it into the shape prepared in advance. Lubricate with cream.

8. Do this with all the cakes. Do not stack them on top of each other while they are still warm. And clean up with parchment paper until completely cooled, too, is not worth it.

9. Now we are preparing the cream. To do this, mix together condensed milk and eggs. Dissolve flour separately in milk until smooth. Strain this mass through a sieve into the condensed egg mixture.

10. Set the cream on the stove and boil at low power for about 5 minutes, stirring constantly, until thickened. Then pour into a bowl and cover with cling film directly on the surface of the mass. Wait for cooling.

11. Beat butter for 2-3 minutes with a mixer. In small portions, literally 2-3 tablespoons, add the custard mixture to it. Beat with a mixer after each addition. When the two masses unite in in full, we begin to collect the first tier of the cake.

12. Lubricate each cake with cream, in an amount of about 2 tablespoons per cake. He should also stay on the close-fitting of the cake. Lubricate the sides as evenly as possible so that all imperfections are evenly filled with cream. The cake should be perfectly smooth and even. Place in the refrigerator until the cream has completely set. Then cover it with white mastic and put it aside. The first tier is ready.

Making the second tier

13. Let's start making cream ganache. To do this, you need to finely chop the chocolate or grate it. Pour in hot cream. Wait a few minutes, stirring occasionally, so that the chocolate can completely melt. Cover with foil and cool completely. First directly on the table, then in the refrigerator.

14. Beat eggs with granulated sugar until thick and fluffy. This will take approximately 8-10 minutes. Sift in the flour and stir in with a spatula. In a form with a diameter of 18 centimeters, lay parchment and pour the dough. Bake at 180 degrees for 20-15 minutes.

15. Once it has cooled, remove it from the mold. It is better to cut a completely cooled biscuit. Then cut it in half, horizontally.

16. Beat the chilled ganache until soft and fluffy.

17. Layer the first cake with ganache. It is more convenient to transfer it to a baking bag and thus spread it on a biscuit. Then spread the paste with a special spatula, for uniformity.

18. Cover with a second biscuit and cover again with cream. Spread it evenly over the top and sides. It should turn out perfectly smoothly, because this cake also needs to be covered with mastic. Place in refrigerator for about an hour until chocolate paste won't freeze.

19. Then cover the cake with mastic in the same way as the first cake. Now the upper tier (smaller) needs to be installed on the lower one. It is necessary to take a good look, because it is no longer possible to move it.

20. From red and white mastic (you can take other colors) make flagella. Weave them together and decorate the junction of two cakes around the circumference.

21. From mastic, you can mold a Christmas tree, snowmen and other figures on the New Year theme. Place them nicely on the cake.

22. Immediately after decorating, the cake is ready to serve. In the meantime, until the guests arrive and the dessert is served, you can store it in the kitchen or in the refrigerator.

A simple and very tasty recipe for a cake with nuts for the festive table, with a photo

This dessert will impress your guests. It is quite simple to prepare, and the taste is very delicate and spicy.

Ingredients:

• 3 eggs;
• 150 grams of nuts;
• 250 grams of granulated sugar;
• 100 grams of dark chocolate;
• 130 grams of flour;
• 200 grams of boiled condensed milk;
• 40 grams of cocoa for baking;
• 130 milliliters of milk;
• a teaspoon of baking powder;
• 60 grams of butter;
• 4 tablespoons of water;
• whipped cream (ready-made);
• confectionery dressing in the form of snowflakes;
• 400 milliliters of heavy cream.

Step by step recipe description:

1. With a mixer, beat the eggs with 130 grams of granulated sugar until the volume and splendor of the mass increase.

2. Separately mix flour with baking powder and cocoa. Add this mixture to beaten eggs and mix thoroughly.

3. Boil milk together with butter and add to the dough.

4. Mix thoroughly so that the mass becomes homogeneous. Pour into a round shape and bake at 180 degrees for about 20-30 minutes.

5. Nuts (you can take any) lightly chop. Add the remaining granulated sugar and 4 tablespoons of water to them. Place on fire and caramelize for about 5-7 minutes.

6. Whip cream until stiff. Set aside a few spoonfuls to decorate the cake. Add condensed milk to the remaining mass. Beat until smooth.

7. The cakes have already cooled down by this time. Cut them into 3 pieces, horizontally. Form a cake out of them, spreading each layer with cream. On the second, after the cream, apply caramelized nuts and cover with the final cake.

8. Add melted chocolate to the remaining whipped cream and cover the entire cake with this cream - both the top and the walls.

9. Decorate the cake with whipped cream and snowflakes. Place in the refrigerator for a few hours so that the cakes are soaked with cream.

Video - New Year's Cake in 5 minutes

See how quickly and tasty you can provide your family with dessert on New Year's Eve.

Enjoy watching!

So, today we have sorted out interesting and delicious cake recipes for New Year's table. Choose to your taste!