And others. But there is something even simpler! Are we reading?

I suggest making a very simple cake, for which you don’t even need to turn on the oven. The cake is cooked in a frying pan. And although it consists of 8 cake layers and custard, you won’t spend much time preparing it. The thing is that the cakes are cooked in a frying pan for only 1-2 minutes.

In just a short period of time, you will have eight cakes ready. All that remains is to coat them with hot custard and let them brew for several hours. Even a child should be able to make this cake!

Dough

• Wheat flour 1.6 tbsp.
• Condensed milk 125 g
• Soda 0.3 tsp.
• Table vinegar 5 ml
• Chicken eggs 1 pc.

Cream

• Butter 100 g
• Milk 250 ml
• Wheat flour 1 tbsp. l.
• Sugar 0.5 tbsp.
• Vanilla sugar 20 g
• Chicken eggs 1 pc.

Combine egg and condensed milk.

Beat with a fork until smooth. Add baking soda and vinegar.

Add flour - knead the dough.

Divide the dough into 8 parts.

Roll each one out onto a floured board into a thin flat cake.

Fry each flatbread in a hot dry frying pan for 1-2 minutes on each side.

Using a plate and a sharp knife, cut out round cakes with a diameter of 13-14 cm.

For the cream we need milk, sugar, flour, egg, butter, vanilla sugar.

Combine milk, egg, flour, sugar. Beat well with a fork or mixer and bring to a boil, stirring constantly.

Add butter and cook for 20 seconds.

Grease the cakes with hot cream.

Cover the top and sides of the cake with cream. Sprinkle with crumbs from the trimmed parts of the cakes (they must be crushed using a food processor).

The cake should sit for 2-3 hours before serving.

Recipe 2: The simplest cake recipe: sponge cake, sour cream

For cream:

• butter - 250 g,
• condensed milk - 400 g.

Grind sugar with eggs, add soda slaked with vinegar, softened butter and honey. Heat all this over low heat until the volume increases. Add flour and knead the dough, divide it into 7-8 parts.

Roll each piece of dough into a crust and bake them in a greased pan at a temperature of 150 degrees. Cool the cakes and trim their edges.

Grease the top and sides of the cake with cream and cover with crumbs made from cake scraps.

How to prepare cream. It's very easy to do. Thoroughly rub the softened butter with condensed milk, beat the cream and cool well.

Recipe 4: Simple Chocolate Cake

To prepare this delicious chocolate cake you will need the most simple ingredients:

• kefir - 1 glass;
• sugar -1 glass;
• flour - 1 glass;
• chocolate - 1 bar;
• soda - 0.5 tsp;
• cocoa - 2 tbsp. l.

The cake cream will consist of the following ingredients:

• sour cream - 400 ml;
• sugar - an incomplete glass.

Now we have everything to make our homemade chocolate cake. First of all, you need to thoroughly beat the kefir and sugar with a mixer.

Next add cocoa, soda and flour sifted through a sieve. Beat with a mixer until a homogeneous mass is obtained. The consistency of the dough should be like medium fat sour cream.

Place the resulting mass in a silicone (or any other) mold, lightly greased with vegetable oil. Then we send the form with chocolate dough to the oven, preheated to 200 degrees, bake for about 30 minutes.

The finished chocolate cake should be cooled to room temperature and cut lengthwise into two parts.

While our chocolate cake is cooling, you can prepare sour cream for it. You don’t need a lot of strength here either: just beat the sour cream and sugar well with a mixer so that all the sugar dissolves. Generously grease the cake layers with the resulting cream and stack them on top of each other.

All that remains is to decorate our wonderfully delicious chocolate cake with grated chocolate. You can take absolutely any chocolate, milk or bitter, as you like. We took dark chocolate and grated it on a coarse grater.

It is best to refrigerate the finished cake for at least a couple of hours so that it is well soaked in the cream and becomes soft and tender.

Recipe 5: Simple Sponge Cake

Dough:

• eggs – 4 pcs.
• wheat flour, grade I – 1.5 cups
• granulated sugar – 2 cups
• soda – 0.5 tsp.
• lemon juice – 1 tsp.
• a pinch of salt

For cream:

• sour cream – 250 grams
• powdered sugar – 1 cup.

First we prepare the cream, because it needs to sit in the refrigerator after cooking.

The cream is the simplest - sour cream. Beat sour cream with sugar. The mass should be light and the sugar should completely dissolve. The resulting cream, as I said, is in the refrigerator.

Now I make the biscuit dough:

I beat the whites separately, then add the yolks, and only then the sugar. The sugar should completely dissolve. After this, gradually, in small portions, add flour. I do this so that there are no lumps, constantly whisking the dough. I quench the soda with lemon juice in a tablespoon and add it to the dough and continue to beat everything together for a while.

I pour the resulting mass into a cake pan, in which I first lined it with baking paper. I bake the sponge cake in the oven for 20-30 minutes. You can check its readiness using a toothpick - pierce the biscuit with it - if the toothpick is dry, the biscuit is ready, if there is still raw dough on it, you need to wait.

After this, I cut the finished sponge cake into three layers and let them cool, and then generously coat the layers with cream.

I decorate the finished sponge cake with cream.

Recipe 6: Quick and tasty cake - with honey

For the cakes:

• Chicken eggs 2 pcs.
• Wheat flour 2 cups.
• Margarine 170 gr
• Honey 2 tsp.
• Sour cream 2 tablespoons
• Baking soda 0.5 tsp.

For cream:

• Sour cream 700 gr
• Sugar 200 gr

melt the margarine

add sugar

honey, sour cream

ready dough

bake cakes

beat sour cream with sugar

ready-made cake

coat the cakes with cream

So, for the cream you will need, first of all, to squeeze out the sour cream, then put it in a wide cup and beat with a mixer, gradually adding sugar. Next, bake the cakes (to do this, mix the ingredients to a consistency like rich sour cream and bake in the oven for about 20 minutes), check their readiness with a wooden toothpick.

Cut the cakes lengthwise and stack them in layers, first coating each with sour cream. The resulting cake may be a little dry, but that's okay - this is how its taste is fully revealed. The top of the cake can be decorated at your discretion either with the same cream or other suitable products.

Recipe 7: Simple Poppyseed and Walnut Cake

Dough:
2 eggs
1 tbsp. Sahara
1 tbsp. sour cream
1 tbsp. flour
0.5 tsp soda
1/3 tbsp. poppy seeds (for 1 cake)
1/3 tbsp. walnuts (cut them with a knife) (for 2 layers)
1 pack vanilla sugar (for 3 layers)
0.5 tbsp. sugar (caramelize)
16 walnut halves (dipped in caramel and let cool)

Cream:
800 ml sour cream (I took 2 jars of cream and 2 crème fraiche), beat until thick +
+2 jars of cream sugar
+2 pack van. Sahara
beat everything

We make 3 batches. We bake each one in a 24 cm mold; unfortunately, I didn’t time it, I looked at the color and checked for doneness with a toothpick. Cool the finished cakes and cut them lengthwise. We fold the cakes one by one, generously greasing each one with cream. Garnish with nut halves and poppy seeds.

Recipe 8: easy and quick striped cake

Grind 1 tbsp sugar with 50 g butter
add 1 tbsp sour cream, http://forum.good-cook.ru/, Natasha Perepelka,

I remember pastries and cakes were on sale during my childhood. There was no choice then. Now on store shelves there is such a variety of confectionery products from different manufacturers that it’s simply dizzying. But no matter how many goodies are on sale, you always want to bake something yourself.

I’ll tell you about the recipes for baking the most delicious and easy-to-prepare cakes:

Required Products:

• flour 300 grams,
• butter 200 grams,
• milk 50 grams,
• a little salt,
• granulated sugar 50 grams,
• egg yolks 2 pcs.

For filling:

• breadcrumbs 2 tbsp. spoons,
• egg whites 10 pcs.,
• walnut kernels 200 grams,
• yolks 8 pcs.,
• granulated sugar 250 g,
• Vanillin on the tip of the knife.

Preparation:

1. Knead a medium-consistency dough from flour, yolks, sugar, salt, and butter.
2. The dough is divided into 2 parts and placed in the refrigerator for 1 hour.
3. Grease a baking pan and sprinkle with flour.
4. Place 1/2 of the dough in it, spread with the filling, and cover with the other half of the dough.
5. The top is coated with egg and pierced with a fork in several places.
6. The cake is baked in a preheated oven.

Beat sugar and yolks into a foam and gradually add ground walnuts, breadcrumbs, vanillin and foam from egg whites.

Cake "Heap"

For this cake, the dough is kneaded as for choux pastries. For this:

• Bring 250 grams of water, 100 grams of margarine and 1 teaspoon of sugar to a boil.
• Remove from heat, quickly add 200 g of sifted flour and stir until smooth until the dough begins to pull away from the pan.
• Then beat in 4 eggs one at a time.

Preparation:

1. Place the dough on a baking sheet using a teaspoon.
2. Small custard cakes are baked.
3. Each cake is cut and a piece of walnut is placed inside each one.
4. Next, the cakes are folded into a pile, onto which a can of condensed milk mixed with yogurt is poured on top.
5. Then a chocolate glaze is made from cocoa, sugar and butter.
6. The frosting is also poured onto the cake. The cake needs to sit for a while to soak.

For the test:

• 4 yolks,
• 4 cups flour,
• margarine 400 grams,
• vodka 50 grams,
• soda quenched with vinegar ½ teaspoon.

For protein mass:

• proteins 4 pcs.,
• granulated sugar 200-250 grams,
• walnut kernels 200-250 grams.

For cream:

First option

• boiled condensed milk 1 can.

Second option

• milk 2½ cups,
• granulated sugar 200 g,
• egg 1 pc.,
• butter 300 grams.

Preparation:

1. Stir everything well and simmer over low heat until the sugar grains dissolve. Add 2 tablespoons of the resulting mixture to the softened butter and beat well.
2. The dough is kneaded, divided into 4 parts and placed in the refrigerator for 2 hours, but not in the freezer.
3. Prepare the protein mass. Beat egg whites and sugar until thick foam, add walnuts.
4. Take the dough out of the refrigerator, roll it out into a thin layer, place it on a baking sheet, and spread the protein mixture with nuts on top. Bake until the crust is light golden brown.
5. 3 more cakes are baked in the same way.
6. The prepared cakes are coated with cream one by one. The top of the cake is sprinkled with walnuts.

Some people might call this delicious and unusual cake a pie. During the baking process, even the ripest apricots become slightly sour. But when the sour filling and sweet custard are combined, there is no cloying taste. If you are not satisfied with the sweet and sour taste, then fresh apricots can be replaced with canned ones.

For shortbread dough:

• cold butter 100 g,
• granulated sugar 100 g,
• flour 200 g,
• egg 1 pc.,
• baking powder ½ teaspoon.

How to cook:

1. The butter is finely chopped and mixed with sugar and egg. Sift the flour, add baking powder and knead the dough.
2. The dough is laid out in a mold greased with butter. It is more convenient to bake in a form with a removable side, then it is easier to remove it.
3. The dough is distributed into the mold and a side is made. Pierce it in several places with a fork to prevent swelling during baking.
4. The form with the dough is sent to the oven, preheated to 180 degrees, and baked for 15-20 minutes until the crust is golden brown.
5. While the dough is baking, prepare the custard cream.

Ingredients for cream:

• flour, sifted 75 g,
• vanilla sugar 1 sachet,
• softened butter 50 g,
• granulated sugar 100 g,
• yolks 3 pcs.,
• milk 375 ml.

Preparation of cream:

1. Mix all ingredients until smooth.
2. Pour milk into a saucepan, bring to a boil and reduce heat.
3. The milk continues to be stirred continuously and the creamy mass begins to be introduced.
4. Stir for 1-2 minutes until the cream thickens. Warm cream is spread on the cake.

For filling:

• apricots 750 grams.

Preparing the filling:

1. Apricots are cut in half and pits are removed.
2. Each apricot half is pressed into the cream.

The cake is placed in the oven for 40 minutes, preheated to 180°C. The prepared cake is removed from the mold, cooled, and sprinkled with powdered sugar.

The simplest and most delicious cake

For the test:

• 2 cups flour,
• eggs 6 pcs.,
• granulated sugar 2 cups.

You can make the cream as you know how, or make it from a can of condensed milk and 200 grams of butter. If desired, you can add cocoa to the cream.

Preparation:

1. The dough is kneaded as for charlotte. Mix sugar, flour and eggs well, add vanilla sugar, if desired, and 2 tablespoons of liqueur or cognac to taste.
2. Everything is poured onto a baking sheet with sides and baked for half an hour until done. Remove from oven, cool.
3. At this time, make the cream. A large circle is cut out of the cake directly on the baking sheet, the remains of the cake are placed in a bowl and kneaded into small pieces with your hands.
4. The resulting crumbs are mixed with some of the cream so that the mass is not thick.
5. The circle is laid out on a tray, the cake is cut in half lengthwise. The bottom cake is soaked in a mixture of wine or vodka with jam or syrup. Place a filling of crumbs and cream on top and cover with a second cake layer. The top of the cake is greased with the remaining cream.
6. You can decorate the cake with cream of any color. It turns out to be a very tasty cake, and it’s quick to prepare.

Love you

To prepare, you will need cream with a fat content of 33% and cake layers.

In the store you can buy any Russian cake crust; Ryzhik cake layers are very good.

The workpiece is cut into 3 - 4 layers.

Preparation:

1. Whip the cream until thick. In the middle of the process, add 1 - 2 tbsp granulated sugar. spoons.
2. The first cake is moistened with any impregnation, for example, rum + sweet water or cognac + sweet water in a 1:1 ratio, then coated with a thick layer of cream.
3. Do the same with other cakes. Use the remaining cream to brush the sides of the cake.

The cake is decorated with any fruit, chocolate chips or anything else to taste.

Fruit cake

Required Products:

• any cookies 400 - 500 g,
• banana 2 pcs.,
• kiwi 2 pcs.,
• orange 1 pc.,
• gelatin, vanillin,
• granulated sugar 250 g,
• sour cream 800 grams.

Preparation:

1. Gelatin is soaked in a cup for 40 minutes.
2. At this time, beat sour cream, vanillin and sugar.
3. Fruits are cut into small pieces.
4. Line the bottom of a deep mold, maybe a deep salad bowl, with cling film so that the edges of the film can be used to cover the cake.
5. Gelatin is mixed with sour cream.
6. Place kiwi on the bottom of the mold and place cookies on the sides.
7. Then pour in a little sour cream, then fruit, cookies, broken into small pieces.
8. So they continue to lay out in layers.
9. For the last top layer there should be broken cookies. This will be the bottom of the cake, so it should be level.
10. Cover the cake with film and place in the refrigerator for two hours.
11. Then the top film is opened and the cake is turned over onto a plate.
12. The film is removed.
13. If desired, you can sprinkle chocolate on top of the cake.

The cake is very tasty, quick and easy to prepare.

Simple cake

Products for one cake:

• milk 250 g,
• cocoa powder,
• soda 1 teaspoon,
• 2 cups flour,
• granulated sugar 250 g,
• 2 eggs.

How to cook:

1. Mix eggs with sugar and flour, add milk. The soda is quenched and also added to the dough. Mix well and bake. The dough can be divided into 2 parts, and add cocoa to one of them.
2. The mold is coated with oil and strips are placed in it using a tablespoon in a checkerboard pattern.
3. If several cakes are baked, they are soaked in sweet impregnation and glued together with boiled condensed milk or any other cream.
4. If desired, you can decorate the top of the cake.

Cake "Arctic"

Ingredients:

• ½ cup flour,
• yolks 5 pcs.,
• granulated sugar ¼ cup,

• squirrels 5 pcs.,
• vanilla sugar 1 gram,
• granulated sugar 1 cup.

For cream:

• cream 35% 250 g,
• powdered sugar 1 teaspoon, maybe a couple of tablespoons of powder.

For filling:

• apricot jam 1 cup,
• chocolate 50 grams.

Preparation:

1. Beat the whites until thick, add granulated sugar and vanilla sugar.
2. To give the finished meringues a creamy color, add a handful of chopped hazelnuts.
3. The prepared mass is transferred into a pastry bag and squeezed into oval or round cakes onto a baking sheet lined with paper. Bake for 25-30 minutes at 110° - 120°.
4. Check readiness with a wooden toothpick: a dry toothpick means the meringue is ready. You will get meringue and raw egg whites.
5. Beat the yolks with sugar, add flour and remaining whites. A cake with a diameter of 20 - 25 cm is formed from the biscuit mass, baked for 20 - 25 minutes, at a temperature of 200° - 210°C.
6. The baked flatbread is cooled, greased with jam, meringues are laid on top, chopped hazelnuts are sprinkled, then a layer of cream, meringues, sprinkled with chocolate and decorated with whole nuts.
7. The sides are coated with cream and sprinkled with chopped hazelnuts. The cake needs to sit overnight in the refrigerator and then in the morning you will get a very tender and tasty cake.

This cake is very easy to prepare.

Ingredients:

- butter 50 g,
- granulated sugar 1 cup,
- salt,
- soda,
- honey 2 tbsp. spoons,
- 1 half-liter jar of flour.

In an enamel bowl or pan, heat butter, sugar, honey, soda, and a little salt. After foam appears and sugar dissolves, add flour. Knead the dough and send it to cool in the refrigerator. The dough is divided into 6 parts, each of which is rolled out into thin cakes and baked. Remove from the pan immediately as they become brittle once they cool.

For cream:

- semolina 2-3 tbsp. spoons,
- butter 200 g,
- milk or cream ½ liter.

Semolina porridge is cooked from semolina and milk, not liquid, cooled and whipped with butter. The cakes are coated with cream and left to rest for several hours. The cake turns out very tasty.

Regular cake

Required Products:

- flour 4 tbsp. spoons,
- baking powder ½ sachet,
— eggs 3 pcs.,
- vanilla sugar 1 sachet,
- sour cream 3 tbsp. spoons,
- granulated sugar.

Beat eggs with sugar using a mixer, add sour cream, vanilla sugar, baking powder, and flour. Beat for 7 - 10 minutes, pour onto a baking sheet greased with margarine, and bake until golden brown at a temperature of 150° - 170°C.

For the cream, cream with a fat content of 35% is used. Whip the cream in a bowl, which should be in ice water, or take condensed milk whipped with butter, or custard cream. It is better to make cream from butter with condensed milk. Beat a can of condensed milk with 150 - 200 grams of butter. Condensed milk should not contain vegetable fats.

The finished cake is cut in half if the cake was baked in a mold, and if it was baked on a baking sheet, divided into 4 parts. The lower part is greased with cream; if desired, you can put fresh or canned fruit on the cream, cover with a second cake layer. The top of the cake is coated with cream and decorated with fruits, coconut flakes or confectionery decorations.

Delicious and simple cake

For this cake, you can buy shortbread or sponge cakes. For the cream, mix a can of condensed milk and a stick of butter. The cream can be given color using carrot or beet juice. If desired, you can coat the cake layers with chocolate cream, alternating, then the cake will turn out striped. You can buy 2 packs of regular and chocolate cake layers, then the cake will also turn out striped. The top of the cake is decorated with fresh fruits (bananas or kiwi), chocolate chips, or special cake decorations - figurines, small berries. This cake does not require baking; it is enough to stand in the cold for 2 hours and soak.

We offer the simplest recipe for such a cake, and the most delicate and airy soufflé will not leave anyone indifferent.

Products:

- sugar ½ cup,
- butter 0.5 packs,
- one third of a teaspoon of soda,
- yolks 3 pcs.,
- ¾ cup flour.

For the soufflé:

- sugar 2 cups,
- gelatin 1 tbsp. spoon with top
- citric acid,
— proteins 3 pcs.

For the glaze:

- sugar two tbsp. spoons,
- cocoa powder 2 tbsp. spoons,
- vanilla,
- sour cream two tbsp. spoons,
- butter 30 grams.

Kneading the dough.

Beat the yolks with softened butter, add soda, quenched with vinegar, and sugar. Gradually add flour. Place the dough on a baking sheet lined with baking paper. The ingredients are designed for a baking sheet measuring 12*18 cm. The baking sheet is placed in the oven and baked at low temperature until cooked. Take out and cool.

Soufflé preparation.

Gelatin is filled with water to swell. The swollen gelatin is placed on low heat and allowed to disperse, but not brought to a boil. Gelatin is cooled to room temperature.
Gently beat the egg whites with citric acid and add 1 cup sugar little by little, adding gelatin without stopping beating. Add sour cream and butter with constant stirring. Cool.

Spread a thin layer of protein soufflé on the crust, let it harden a little, then spread the rest of the soufflé and spread it over the entire surface of the crust. The cake is cooled and poured with glaze, decorated with nuts.

No bake cake

Ingredients:

- cookies ½ kilogram,
- ½ liter milk,
- cottage cheese ½ kilogram,
- cocoa powder two tbsp. spoons,
- 150 grams of butter,
- sugar 250 g,
- raisins 200 g.

Preparation.

Cottage cheese is ground with butter and sugar, divided into 2 servings. One portion is mixed with raisins, and the other with cocoa. The cookies are laid out on polyethylene or foil, each cookie is pre-moistened in milk. Cottage cheese with raisins are placed on a layer of cookies, then cookies dipped in milk, then cottage cheese with cocoa and again cookies.

For the glaze: one tablespoon each of sugar, water and butter.

The ingredients should be cooked until the sugar grains dissolve.

The top of the cake is covered with glaze and placed in the refrigerator for 2 hours.

Simple chocolate cake

Required Products:

- flour 120 g,
- chocolate 100 g,
- butter 150 g,
- sugar 200 g,
— eggs 4 pcs.,
- cocoa, condensed 100 g,

To prepare chocolate cake, butter, sugar and egg yolks are ground. Add egg whites, beaten with sugar, melted chocolate, condensed cocoa, and flour.

The mold is coated with oil, sprinkled with breadcrumbs or flour, the dough is laid out and baked at a temperature of 180° - 200°C. The prepared cake is greased with currant or raspberry jam, the top of the cake is sprinkled with chocolate chips and chopped walnuts.

Instant cake

Required Products:

- one glass of flour,
- chopped nuts ½ teaspoon,
- chopped nuts ¼ cup,
- any jam 2 tbsp. spoons,
- 2 eggs,
- 1 cup sour cream,
- butter 50 grams,
- soda ½ teaspoon

How to cook.

Eggs, sugar and butter are ground until white. Add soda to the sour cream and combine everything. Add any jam, flour, nuts. Knead well, place in a frying pan, greased and sprinkled with crushed breadcrumbs. Bake for 30-35 minutes in the oven.

Now you know simple cake recipes. Prepare them and they will not disappoint you.

Cake. Cake is a confectionery product, usually round or rectangular, with fruit, cream, chocolate, etc. As a rule, it consists of several layers.

Initially, cakes were baked only in round shapes. This was associated with the sun and it was believed that baked goods in this shape were a symbol of fertility. This tradition has been preserved in the preparation of loaves and wedding cakes. Decorating cakes with candles also came to us from our ancestors. According to beliefs, it was believed that blowing out candles is a sacred act: along with the smoke from the candles, our desires are carried into the sky, which are sure to come true.

Today, the variety of cakes is amazing. They can consist of several tiers, be decorated with various figures or made in the form of cartoon characters, cars, dolls, etc.

Cakes can be made from sponge, puff, shortbread or waffle dough. Chocolate, cream, marmalade, fruit, jelly, meringue, etc. are used as decorations.

As a rule, cakes are baked to mark some special event. Depending on this, they are decorated accordingly.

All cakes are conventionally divided into three categories:
*real cakes. They are baked whole. These usually include pies, Easter cakes, Easter cakes;
* Italian type cakes. They are also called Neapolitan cakes. The basis of such cakes is a dough crust. There is a filling on it - fruit, cream, etc.;
* prefabricated cakes. This is the most common group of cakes. The dough cakes are baked separately and then laid out in layers, which are soaked and coated with cream.

Depending on the type of dough from which the cake is made, there are also several types:
* French. They are usually prepared from puff pastry or biscuit dough. The puff pastries are baked and then coated with cream and stacked on top of each other. The sponge cake is baked as one large cake, and then carefully cut lengthwise into several cake layers, which are necessarily soaked in some kind of syrup.
* Viennese. These cakes are based on yeast cakes, which are soaked in milk-chocolate or milk-coffee cream.
* waffle. Waffle cakes are most often soaked in boiled condensed milk. Such cakes are stored for a very long time and are easily transported, but the taste is very monotonous.
* sand. As a rule, they are coated with marmalade or fruit and berry filling. These cakes are the cheapest. They are not recommended for people who are prone to obesity.
* "liquid". This type of cake is common in the UK. The base is a biscuit. Method of preparation: place a sponge cake in a deep bowl. Pieces of biscuit of various shapes and sizes are placed on it in a chaotic manner, leaving large gaps between them. This whole mass is filled with cognac syrup, and then with liquid marmalade or butter-egg cream. You can add nuts, raisins, candied fruits. After this, the cake is placed in the cold for a day.
* curd. From the name it is clear that the main component in the dough is cottage cheese.

You can decorate cakes with cream, icing or various decorative elements made of chocolate, marmalade, etc.

There are very few people who don't like sweets. After all, it is simply impossible to resist delicious desserts. Is not it? This subcategory contains recipes for homemade cakes that you can easily prepare yourself, without much effort.
We have collected the most interesting recipes here and it is not for nothing that we called the section “Cakes”. The recipes are simple, prepared at home, with photos. Many recipes are very quick to prepare. For example, if guests are already on the doorstep, and you don’t have anything to treat and delight them with, then quick and simple cake recipes will help you, for example, a recipe for a cookie or gingerbread cake. The cooking process is quite simple, and the necessary ingredients can always be found at hand.
Also in this section you will find step-by-step recipes for cakes that will perfectly decorate a New Year's table, a wedding table, or a children's party. For example, the “Barbie Doll” cake and the “Kolobok” cake will give your children a lot of joyful impressions. After all, cake is the most important attribute of any children's party. And original and unusual cake recipes at home will help you create a festive atmosphere for the modern Halloween holiday or a romantic atmosphere for Valentine's Day. The Halloween cake “Cemetery” will certainly amaze guests with its taste and, of course, appearance. Fruit cakes, condensed milk cakes, jelly cakes, classic cakes - you can also find these recipes here.
But baking cakes with your own hands is not enough, you also need to know how to decorate the cake. After all, decorating a homemade cake is a very important process. Due to the fact that it not only describes how to bake a cake, but also many recipes are supplemented with photographs, you will be able to prepare and decorate a cake better than an experienced pastry chef. Prepare homemade cakes for your loved ones, because they are much tastier than store-bought ones, as they are prepared with soul and love.

19.11.2019

Homemade truffle cake

Truffle Cake will surely impress your guests: it is tender, delicious and chocolatey! Be sure to try it - you definitely won’t regret it!

Ingredients:
For the cakes:
- 85 g flour;
- 6 g baking powder;
- 25 g cocoa;
- 3 eggs;
- 60 g sugar;
- 40 g butter;
- salt.
For impregnation:
- 30 ml cognac;
- 30 ml water;
- 25 g sugar.
For cream:
- 0.5 cans of condensed milk with cocoa;
- 150 g butter.
For glaze and decoration:
- 200 g dark chocolate;
- 70 ml cream 33%;
- confectionery topping.

05.11.2019

Cake "Fairy Tale" with poppy seeds, nuts and raisins at home

Ingredients:
- 230 g flour;
- 220 g sugar;
- 250 g of fat sour cream;
- 3 eggs;
- 1 tsp. soda;
- 10 ml vinegar 9%;
- 70 g poppy seeds;
- 100 g of nuts;
- 100 g raisins.
For cream:
- 400 g sour cream;
- 50 g sugar;
- confectionery topping for decoration.

30.10.2019

The "Natasha" cake consists of three sponge cakes with different additives. In combination with sour cream it turns out very tasty!

Ingredients:
- 3 eggs;
- 210 g sugar;
- 200 g sour cream;
- 185 g flour;
- 1 tsp. soda;
- 10 ml vinegar 9%;
- 120 g of nuts;
- 60 g poppy seeds;
- 120 g raisins;
- salt;
- butter for the mold.
Cream and decoration:
- 350 g sour cream 26%;
- 40 g of powdered sugar;
- 40 g coconut flakes.

07.08.2019

Cake "Gems in the snow" without baking

Ingredients:
- 4 packets of jelly;
- 800 g sour cream;
- 50 g sugar;
- 25 g gelatin;
- 100 g of cookies.

19.07.2019

Cake "Flight" according to GOST

The “Flight” cake, if we are talking about the classic version, is prepared without any flour at all, but with nuts and meringue. It turns out very tender and airy, incredibly beautiful and incredibly tasty.
Ingredients:
For the cakes:
- 130 g peanuts;
- 5 egg whites;
- 320 g sugar;
- 0.5 g vanillin.
For white cream:
- 220 g butter;
- 200 g sugar;
- 0.5 g vanillin;
- 5 yolks;
- 150 ml milk.
For chocolate cream:
- 2 tbsp. white cream;
- 1.5 - 2 tsp. cocoa.

25.03.2019

Cake "Snowflake"

Those who love tender, airy cakes will love this recipe for “Snowflake” cake. It turns out very white, very beautiful, appetizing and tasty.

Ingredients:
For the test:
- 330 grams of wheat flour;
- 3 eggs;
- 180 grams of sugar;
- 45 grams of butter;
- 1.5 tsp. baking powder;
- 1 pinch of salt.

For cream:

- 300 grams of cream cheese;
- 450 ml heavy cream (33%);
- 150 grams of white chocolate;
- 240 grams of sour cream;
- 150 grams of coconut flakes;
- 3-4 tbsp. powdered sugar.

25.03.2019

Brownie cake

This recipe will appeal primarily to ardent fans of chocolate: there really is a lot of it in this cake called “Brownie!”
Ingredients:
For the biscuit:
- 120 grams of wheat flour;
- 5 grams of soda;
- 1 pinch of salt;
- 2-3 tbsp. with a heap of cocoa powder;
- 150 grams of sugar;
- 1 g vanillin;
- 1 egg;
- 30 grams of butter;
- 30 grams of vegetable oil;
- 130 ml milk;
- 1 tsp. bite 6% (wine or apple).
For cream:
- 250 grams of mascarpone cheese;
- 200-250 ml of whipping cream;
- 100 grams of powdered sugar;
- 150 - 200 grams of dark chocolate.
For impregnation:
- 5-6 tbsp. boiled condensed milk;
- 4-5 tbsp. cow's milk.
For the glaze:
- 80 grams of dark chocolate;
- 50 grams of butter;
- 50 ml milk;
- 1-2 tbsp. .l powdered sugar.
For decoration:
- chocolate bars, balls, cookies - at your discretion.

25.03.2019

Strawberry sponge cake

Strawberry and biscuit lovers will definitely love this cake. In addition to airy dough and delicious berries, it also contains very delicate sour cream, as well as sweet strawberry syrup... It turns out just great.
Ingredients:
For the test:
- 4 eggs;
- 1 cup of sugar;
- 1 glass of flour.
For cream:
- 450 ml sour cream (20% fat);
- 3\4 cups sugar;
- 5-12 grams of thickener.
For the syrup:
- 50 grams of frozen strawberries;
- 2 tbsp. Sahara;
- 150 ml of water.
For filling:
- 400 grams of frozen strawberries.

24.03.2019

The most super fast cake

A delicious cake can be prepared in just 15 minutes if you have this recipe for a delicious and beautiful dessert on hand. This is a great option for meeting unexpected friends!
Ingredients:
- 150 grams of flour;
- 25 grams of potato starch;
- 20 grams of baking powder;
- 2 grams of vanillin;
- 25 grams of cocoa;
- 2 eggs;
- 80 grams of sugar;
- 150 g of milk 3.2%;
- 7 tbsp. vegetable oil;
- salt to taste.

Cream:
- 250 ml sour cream 25%;
- 3 tbsp. powdered sugar.

20.03.2019

Cake "Esterhazy"

“Esterhazy” cake is an incredibly delicious dessert that anyone can prepare at home on their own. This cake can be prepared for a holiday.

Ingredients:

- 270 grams of almond flour,
- 1 tsp. cinnamon,
- 270 grams of egg whites,
- 330 grams of powdered sugar,
- a pinch of salt,
- 130 grams of egg yolks,
- 500 ml. milk,
- 40 grams of starch,
- 120 grams of sugar,
- 10 grams of vanilla sugar,
- 280 grams of butter,
- 1 tbsp. rum (cognac, kirsch),
- 60 grams of apricot jam,
- 120 grams of white chocolate,
- 30 grams of dark chocolate,
- 60-80 grams of almond petals.

07.03.2019

Cake "A Busy Woman's Dream"

It’s not for nothing that this cake was named that way. It is very simple and quite quick to prepare. The taste of the cake will please absolutely everyone.

Ingredients:

- 1 glass of flour;
- 1 can of condensed milk;
- 2 eggs;
- 180 grams of butter;
- 3 tbsp. cocoa;
- half tsp soda;
- 1 tbsp. lemon juice;
- 400 grams of sour cream;
- 100 grams of powdered sugar;
- 2 tangerines.

07.03.2019

Cake "Dream of Life" with sour cream

You will spend less than an hour preparing this delicious “Dream of Life” cake. The cake is soaked in cream and assembled hot until the cakes have cooled. The dessert is easy to prepare and incredibly delicious.

Ingredients:

- 1 can of condensed milk;
- 2 eggs;
- 150 grams of butter;
- 155 grams of wheat flour;
- 6 grams of baking powder;
- 35 grams of cocoa powder;
- 400 grams of sour cream;
- 120 grams of sugar;
- Vanillin on the tip of the knife.

06.03.2019

Mousse cake with mirror glaze

Mousse cake with mirror glaze is very tasty, but making it is not so easy. Don’t worry, my detailed recipe with photos will help you prepare this cake without any hitches.

Ingredients:

- 2 chicken eggs,
- 360 grams of sugar,
- 70 grams of wheat flour,
- a pinch of salt,
- vanilla sugar to taste,
- 200 grams of persimmon,
- 24 grams of gelatin,
- 150 grams of pear puree,
- 720 ml. heavy cream,
- 50 grams of white chocolate,
- 75 ml. milk,
- 60 grams of cocoa,
- 150 ml. water.

30.11.2018

Cake "Rotten stump" with jam

I make this delicious and beautiful cake for almost every holiday. Of course you'll have to work hard in the kitchen, but it's worth it. Absolutely every housewife can prepare this cake.

Ingredients:

- 300 grams of flour,
- 1 cup + 2 tbsp. Sahara,
- a cup of seedless jam,
- 2 eggs,
- a cup of kefir or sour milk,
- one and a half tsp. soda,
- a pinch of salt,
- 500 ml. sour cream,
- 2 tbsp. powdered sugar,
- vanillin on the tip of a knife,
- 2 tbsp. breadcrumbs,
- 50 grams of butter,
- 2 tbsp. cocoa powder,
- 50 ml. milk,
- 3 meringues.

15.11.2018

Cake in the microwave in 10 minutes

A simple cake recipe that can be prepared in just ten minutes. The dough is kneaded quickly and the cake is baked in the microwave.

We will need:
- 8 tbsp. l. flour;
- 6 tbsp. Sahara;
- 3 tbsp. cocoa;
- 6 tbsp. milk;
- two eggs;
- 70 ml vegetable oil;
- 1 tsp. baking powder;
- 3 g vanilla sugar;
- sour cream;
- powdered sugar.

A type of sweet pies. The first cakes are of Italian origin. In Italian, a pastry chef is a cake maker - tortaio. The famous French proverb “There is no arguing about tastes” in Italian sounds like “There is no arguing about cakes.”The word “torte” itself means curl in Italian and refers to the intricate, twisting cream decorations that are made on top of cakes.

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

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

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

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

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

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

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

Prefabricated cakes. The most common and most diverse group of cakes, prepared from different materials, but using one method: they are assembled from different types of dough (the dough is baked separately as a semi-finished product, then layered and processed in various ways - impregnation, coating, pressing, applying decorative patterns, glaze and etc.).

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

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

Puff pastry baked immediately into thin wide cake layers (or even thinner sheets). They are neither tranched nor soaked in syrups, like biscuits, but are directly layered on top of each other; The layers are coated with more liquid creams compared to biscuits. Puff pastry or waffles soften themselves gradually under the influence of the cream applied to them, so such cakes are left to stand for at least 6 hours after production so that complete impregnation occurs.

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

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

Sand cakes. They are prepared from separately baked shortcrust pastry dies, which are then mounted into the cake. There is no impregnation of the dough base, but the coating is always fruit and berry, marmalade. These cakes are glazed on top with simple sugar icing and then decorated with cream or appliqués. This is the cheapest and most “dangerous” type of cake for overweight and overweight people.

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

Curd cakes. Cakes baked entirely from curd and flour confectionery mass with the addition of lifting agents (soda, cream tartare, baking powder). These are delicious, pleasant, healthy cakes, the surface of which is covered with icing made from protein and sugar, and then decorated in the same way as regular dough cakes.

Baking according to GOST. Taste of our childhood!

Cake decorating techniques:

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

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

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

1. Delicious “Pancho Cake”

Cooking process:

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

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

3. Add egg yolks (one at a time).

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

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

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

7. From the finished cooled sponge cake, cut the cake layer 1.5-2 cm high, and cut the rest into 3-4 cm cubes.

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

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

10. Grease the cake with sour cream, add crushed walnuts.

11. Dip each piece of dough into cream and place on the cake. Fold the cake into a mound shape. Fill the cake with sour cream.

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

2. Popular Snickers cake

Cooking process:

Meringue crust: Beat 7 egg whites with 400 gr. sugar, make one cake with a diameter of 26 cm (draw a circle with a diameter of 24 cm on paper, and the cake will then spread out to 26 cm), and dry the remaining meringue sticks. A cake of 3-4 whites will be normal (for 1 white - 60 g . sugar).

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

Nuts: Roasted peanuts, 200 grams (or to taste) Chop not very finely with a rolling pin.

Biscuit:

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

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

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

4. Add the dry ingredients to the butter-egg-sour cream mixture and stir until the flour has dissolved but the dough is still lumpy. There is no need to vigorously beat the dough with flour.

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

Cake:

1. If you get a dry sponge cake, then soak it in sugar syrup or rich compote...

2. Cool the biscuit and cut into two halves.

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

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

5. Place sponge cake on top and press down slightly.

6. Pour chocolate icing and sprinkle with nuts.

3. Delicious chocolate Kefir cake “Nochenka”

Cooking process:

Preparing the cakes:

1. Add soda to warm kefir, add sifted flour, sugar, beat in 2 eggs and stir thoroughly. There is no need to extinguish the soda; it will be extinguished perfectly due to the acid of kefir. The dough will turn out liquid, like pancakes, so you can stir it with a mixer. Add cocoa to taste to the finished dough - from 4 to 8 tablespoons and mix thoroughly again. To prevent cocoa from becoming lumps, you can sift it through a sieve.

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

Preparation of cream:

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

2. Continue stirring, especially carefully at the bottom, until the cream thickens. This usually takes 5 – 7 minutes.

3. The cream needs to be cooled to room temperature, and the oil, accordingly, needs to be heated to room temperature.

4. Stir warm butter into cooled cream until completely smooth. All that remains is to grease the cakes with cream and let them soak for at least 4 hours. If desired, you can decorate the top of the cake with whatever you like)!

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

Cooking process:

Let's take care of the cakes:

1. Take out the butter in advance so that it becomes soft.

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

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

4. Then divide the dough into 3 parts and roll out thinly into a rectangle. There is no need to particularly observe the shape, because then the cakes will need to be trimmed, and the trimmings will be needed for decoration.

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

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

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

8. Place the trimmings in the oven for 10 minutes so that they dry thoroughly and acquire a rich color, and then chop (optionally, roll with a rolling pin).

Now you can get busy cream:

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

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

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

4. Grease each cake with cream.

5. Coat the top and edges of the last cake.

6. Sprinkle crumbs and grated chocolate on top.

7. Place in the refrigerator for 2-3 hours so that the cake is thoroughly soaked.

5. Very tasty “Large strawberry pancake cake”

Cooking process:

1. Lightly beat the eggs with salt.

2. Add flour, milk, water, and melted butter one at a time, beating and mixing thoroughly after each stage.

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

4. Place sugar and egg whites in a water bath.

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

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

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

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

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

10. Place in the refrigerator for 1-2 hours until the cake hardens.

*Adjustment to the recipe: Vanillin NOT 2 teaspoons, but just a little...literally on the tip of a knife!

6. Unrealistically delicious “ Chocolate cake"(without flour)!

Cooking process:

1. Beat the whites until elastic foam. Add half the sugar (75 g). Beat for another 1 minute. Beat the yolks until white with the remaining sugar. Add cocoa and mix gently. You should get this chocolate mass.

2. Gradually stir in the whites.

3. Place baking paper on a baking sheet and grease it with a thin layer of oil. Distributing the dough.

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

5. Making cream. To do this, heat the cream almost to a boil, but do not boil. Remove from heat and add chocolate broken into pieces. Stir, wait until the chocolate dissolves and you get a homogeneous chocolate cream.

6. Lubricate the top layer, as well as the sides, with cream. Place the finished cake in the refrigerator for 1 hour.

7. After this you can enjoy...

7. Unique "Grated" cheesecake

Cooking process:

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

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

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

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

5. Mix the whites with the main mass (cheese, etc.).

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

7. Distribute the ungrated dough into the pan. Then spread the cheese filling evenly.

8. Cover the top with a layer of grated dough.

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

8. Delicious Cake “Minute” (no baking)

Cooking process:

Preparing the cakes:

1. Make the cake dough by mixing all the ingredients (flour, condensed milk, egg, soda). Divide the dough into 8 pieces.

2. Roll out one piece with a diameter larger than the frying pan and place it on a heated frying pan.

3. After a minute, turn over (the cakes fry very quickly).

4. Trim the removed cake (the trimmings will then be used to top the cake).

Preparing the cream:

1. Mix all the ingredients except the oil and put on the fire until thickened, while stirring vigorously.

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

Making CAKE:

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

2. Leave the cake for several hours to soak.

9. Loved by all women Cake pigeon's milk"(no baking)

Cooking process:

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

Mix sugar (4 tbsp) and cocoa powder (4 tbsp, I used Nesquik). When the gelatin swells, add sugar and cocoa. Heat until the gelatin dissolves.

Pour into prepared pan (greased). Place in the freezer to let the mixture harden for 20-30 minutes.

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

Beat sour cream, mascarpone, low-fat cream and 1 cup sugar until thick.

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

Remove the mold with the frozen chocolate layer from the freezer. Pour a white layer on top. Place in the refrigerator until completely frozen. It's good to leave it overnight. Turn the form over and.....enjoy!