Home cake

A homemade cake is a masterpiece that cannot be compared with any store-bought product. Desserts prepared with our own hands are doubly appreciated in our family. I try to bake cakes for every family feast, for which I receive incredible gratitude and compliments. This motivates you to surprise your family and friends. That's why I try to use different recipes. We managed to collect our favorites in this selection. There are disputes that it is better not to waste time and buy a ready-made cake, but every time I am convinced of the opposite, watching how happy my loved ones are.

Napoleon cake at home

Napoleon cake at home is a dessert that many people love, but are afraid to cook it themselves because of the complex process. I want to dispel myths - it will be difficult the first time until you develop your tactics. The hardest part is waiting for the cake to soak, the rest is minor stuff. Follow the instructions and everything will work out!

1. 
   A delicious cake can be easily prepared at home. Wash and dry the chicken egg first. Break it into a deep bowl. Stir well with a fork and a pinch of salt.
2. 
   Take 150 milliliters of ice water into a glass. Pour in a tablespoon of vinegar and stir until smooth.
3. 
   Pour the resulting substance into the egg mixture. Stir and refrigerate.
4. 
   Cut the cold butter into cubes and place in a deep bowl.
5. 
   Next, sift 500 grams of wheat flour into the butter.
6. 
   Rub quickly until the butter becomes lukewarm.
7. 
   Then pour the cooled substance into the crumbs. Mix well.
8. 
   Gather the dough into a ball. If necessary, slowly add the remaining amount of sifted flour.
9. 
   Divide the dough into 10 equal lumps. Cover with cling film and refrigerate for at least 1.5 hours.
10. 
    Use good quality baking paper. Remove one bun from the refrigerator. Using a rolling pin, roll out the dough to a thickness of no more than 2 millimeters. Use a lid or plate to give the crust a round shape. Leave the scraps here.
11. 
    Turn on the oven to preheat, set the switch to 220 degrees. Place the cake on parchment onto a baking sheet. Make punctures with a fork along the entire perimeter of the cake.
12. 
    Place the baking sheet in a hot oven for 5-6 minutes.
13. 
    While one cake is baking, roll out the next one. Thus, bake all the cakes.
14. 
    Start preparing the cream. Heat the milk until bubbles appear. Wash and dry the chicken egg first. Break it into a deep bowl.Mix thoroughly with a whisk with a tablespoon of potato starch, granulated sugar and vanilla sugar.
15. 
    Pour some of the heated milk into the egg mixture in a thin stream, stir with a whisk until smooth.
16. 
    Combine the remaining milk with the prepared substance. Stir and let heat up. Stirring constantly with a whisk, bring to thickening. As soon as the first bubbles appear, remove from heat.
17. 
    Cool the custard and add 380 grams of boiled condensed milk to it.
18. 
    Mix thoroughly with a whisk until a homogeneous, smooth mass is formed.
19. 
    Beat the cooled heavy cream with a mixer until fluffy. Start at medium speed and gradually increase speed.
20. 
    Add the custard with condensed milk to the whipped cream, stirring thoroughly each time.
21. 
    Place a spoonful of cream on the dish where you will assemble the delicious cake and spread it. Place the puff pastry on top and press down lightly so it sticks to the bottom. Spread generously with cream.
22. 
    In this way, assemble the entire cake. Coat the sides. Gently press the top cake.
23. 
    Grind the dough scraps in a coffee grinder or using a rolling pin. Sprinkle generously over the sides and top of the cake. Cover the cake with a lid and refrigerate for at least 8 hours.
24. 
    Cut the cake into portions and serve with aromatic freshly brewed tea. Bon appetit!

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Homemade honey cake

Homemade honey cake is the most delicate miracle that everyone can make. Despite the simple budget cream, the dessert turns out divine. Honey cake is my signature cake, which I make for every birthday. The cooking process is simple, and guests are always delighted.

Cooking time – 8 hours 10 minutes

Cooking time – 1 hour 50 minutes

Portions – 8

Ingredients:

For the test:

• Honey – 150 gr.
• Granulated sugar – 150 gr.
• Chicken eggs – 3 pcs.
• Salt – a pinch.
• Butter – 150 gr.+30 gr. for lubricating the mold.
• Baking soda – 1 tsp.
• Wheat flour – 500 gr.

For cream:

• Fat sour cream – 500 gr.
• Honey – 30 gr.
• Granulated sugar – 200 gr.

Cooking process:

Step 1. Cut the softened butter into cubes.

Step 2. Wash and dry the chicken eggs first. Break them into a deep bowl. Pour in 150 grams of granulated sugar. Beat well with a mixer until fluffy, gradually increasing the speed. Add softened butter to the resulting mass and beat again.

Step 3. Place 150 grams of natural honey into a thick-walled saucepan. Place on the stove and heat over medium heat. The honey should melt and boil. Follow with a teaspoon of baking soda. Stir thoroughly. The mass will increase and darken.

Step 4. Add the honey substance in a thin stream to the egg mass, stirring with a mixer at medium speed. Add some salt. Gradually add wheat flour sifted through a fine sieve and mix with a mixer at minimum speed.

Step 5. Form a ball from the finished honey dough, wrap it in cling film and refrigerate for about an hour. Divide the chilled dough into 9-10 equal lumps.

Step 6. Using a rolling pin, use a rolling pin to roll out the dough to a thickness of 3 millimeters. Use a plate to give it a round shape. Preheat the oven at 200 degrees. Place the cake in the oven for 3-4 minutes. While the cake is baking, roll out the next one. So bake all the cakes and scraps.

Step 7. Start preparing the cream. Beat 500 grams of fat sour cream with a mixer at high speed.Gradually add 200 grams of granulated sugar and pour 30 grams of honey and stir at medium speed until the sugar crystals are completely dissolved.

Step 8. Place a spoonful of cream on the plate where you will assemble the fragrant cake and spread it. Place the honey cake on top and press down lightly so that it sticks to the bottom. Spread generously with cream. In this way, assemble the entire cake. Coat the sides. Gently press the top cake.

Step 9. Grind the dough scraps in a coffee grinder or using a rolling pin. Sprinkle generously over the sides and top of the cake. Cover the cake with a lid and refrigerate for at least 6 hours.

Step 10. Cut the cake into portions and serve with freshly brewed tea.

Step 11. The cake turns out unusually tender. Bon appetit!

Red velvet cake

The red velvet cake turns out divine! Juicy and bright sponge cake with butter cream will bring you an extraordinary experience. This delicate dessert will decorate any holiday. Words cannot explain how delicious it is! This beautiful cake is easy to prepare; don’t be afraid of the large number of ingredients used.

Cooking time – 6 hours 30 minutes

Cooking time – 50 min.

Portions – 8

Ingredients:

For the test:

• Kefir 2.5% – 200 ml.
• Chicken eggs – 3 pcs.
• Salt – ¼ tsp.
• Vegetable oil – 300 ml.
• Wheat flour – 350-400 gr.
• Baking soda – 7 gr.
• Baking powder – 5 gr.
• Vanilla sugar – 10 gr.
• Cocoa powder – 10 gr.
• Granulated sugar – 250 gr.
• Gel red dye – 2 tsp.

For cream:

• Curd cheese – 400 gr.
• Butter – 170 gr.
• Powdered sugar – 200 gr.

Cooking process:

Step 1. On your work surface, assemble the ingredients for a gorgeous cake.

Step 2. Pour 250 grams of granulated sugar into a deep bowl.Using a sieve, sift in the wheat flour along with cocoa powder, baking powder, baking soda, salt and vanilla sugar.

Step 3. Mix the dry ingredients thoroughly with a whisk.

Step 4. Wash and dry the chicken eggs first. Break them into a deep bowl. Pour 200 milliliters of kefir, 300 milliliters of odorless vegetable oil and 2 teaspoons of red gel dye. Mix at medium speed with a mixer until smooth.

Step 5. Add a mixture of dry ingredients to the liquid ingredients.

Step 6. Stir with a mixer on medium speed until a homogeneous smooth consistency. Turn on the oven to preheat, set the switch to 180 degrees.

Step 7. Grease the sides and bottom of the baking dish with butter or line with baking paper. Divide the dough into 3 parts. Place in a hot oven for 20-25 minutes. Check readiness with a wooden skewer or stick. It should be dry. Thus, bake 3 cakes.

Step 8. Place 170 grams of softened butter in a deep bowl. Add 200 grams of powdered sugar.

Step 9. At medium mixer speed, mix the mixture thoroughly.

Step 10. Add 400 grams of chilled curd cheese to the whipped butter.

Step 11. Start whipping the cream at medium speed, gradually increasing the speed. The cream will be airy.

Step 12. Cool the baked cakes completely. Place a spoonful of cream on the plate where you will assemble the bright cake and spread it over the surface. Place the sponge cake on top and press down lightly so that it sticks to the bottom. Spread generously with cream.

Step 13. Place the next cake layer on top.

Step 14. Apply cream.

Step 15. Next, lay out the third cake layer.

Step 16Spread the cream over the top and sides of the cake. Make decorations from the remaining cream using a pastry bag or syringe. Cover the cake with a lid and refrigerate for at least 4 hours.

Step 17. Serve the cake with aromatic freshly brewed tea.

Step 18: Cut into portions and enjoy! Bon appetit!

Homemade sponge cake

Sponge cake at home turns out unusually tender and beautiful. The biscuit recipe is universal. And you can use anything as a cream. Even simple sour cream or whipped condensed milk with butter will turn simple pastries into an exquisite dessert. Experiment!

Cooking time – 14 h. 30 min.

Cooking time – 1 hour 10 minutes

Portions – 8

Ingredients:

For the test:

• Granulated sugar – 100 gr.
• Chicken eggs – 3 pcs.
• Salt – a pinch.
• Baking powder – 1 tsp.
• Wheat flour – 100 gr.
• Vanillin - a sachet.
• Butter – for greasing the mold.

For cream:

• White chocolate – 100 gr.
• Butter – 100 gr.
• Corn starch or flour – 15 gr.
• Fresh strawberries – 350 gr.
• Milk – 450 ml.
• Gelatin – 10 gr.
• Water – 60 ml.
• Salt – a pinch.
• Chicken eggs – 2 pcs.
• Egg yolk – 1 pc.
• Granulated sugar – 120 gr.

For milk impregnation:

• Condensed milk – 50 gr.
• Water – 50 ml.

Cooking process:

Step 1. On the table, collect the ingredients for the biscuit.

Step 2. Wash and dry 3 chilled chicken eggs first. Divide them into whites and yolks. Place the whites in a deep bowl. Add a pinch of salt, a bag of vanillin and 50 grams of granulated sugar. Using a mixer, beat until stiff peaks form. Start beating at medium speed, gradually increasing the speed.

Step 3.Place the egg yolks in a deep container and add 50 grams of granulated sugar. Beat with a mixer until fluffy and white.

Step 4. Gently fold the beaten yolks into the beaten whites. Mix with gentle movements from bottom to top.

Step 5. Combine 100 grams of wheat flour with baking powder. Sift in parts through a fine sieve into the egg mixture.

Step 6. Mix with a whisk using gentle movements from bottom to top. Turn on the oven to preheat, set the switch to 180 degrees.

Step 7. Grease the bottom and sides of the mold with oil. Carefully pour into the biscuit batter. Level with a silicone spatula. Place in a hot oven for 20-30 minutes.

Step 8. Check the finished biscuit with a wooden skewer or toothpick. It should be completely dry. Leave to cool in the mold and carefully remove. Wrap in cling film and refrigerate for 4 hours.

Step 9. The biscuit will rest during this time and remain the same high.

Step 10. Divide the biscuit in half.

Step 11. To make the cake juicy, prepare the impregnation by combining 50 grams of condensed milk with 50 milliliters of water. Stir until smooth.

Step 12. On the work surface, collect the ingredients for the cream. Pour 10 grams of gelatin into 60 milliliters of cold water and leave to swell.

Step 13. Start preparing the cream. Wash and dry the chicken eggs first. Break into a deep bowl. Add the yolk. Mix well with cornstarch or flour, granulated sugar and salt. Pour milk at room temperature in a thin stream, stir with a whisk until smooth.

Step 14. Let it heat up. Stirring constantly with a whisk, bring to thickening. As soon as the first bubbles appear, remove from heat.Immediately add white chocolate and stir.

Step 15. Melt the swollen gelatin in the microwave in pulses of 15 seconds. Pour into the cream and stir well.

Step 16. Next, add 100 grams of softened butter. Mix with a whisk until smooth. Cool the custard completely.

Step 17. Pour a couple of tablespoons of cream into a small bowl.

Step 18. Rinse and dry the strawberries, cut into 4 parts. Leave some strawberries for decoration.

Step 19. Place the prepared strawberries in a large portion of the cream.

Step 20: Assemble the cake. I use a split ring. I line the bottom with foil or cling film. The sides can be lined with acetate film or a stationery file, having previously cut it. Lay out the crust. Soak with the prepared impregnation.

Step 21. Spread all the cream and berries on top in an even layer. Then the second cake layer, again soaking and cream without berries.

Step 22. Cover the cake and refrigerate for at least 8 hours. Then carefully remove the split ring, acetate and cling film.

Step 23. Transfer the cooled cake to a serving dish and decorate with berries. You can use your favorite fruits and berries for filling and decoration.

Step 24. Cut the cake into portions.

Step 25. The sponge cake turns out very tender and light. Serve dessert with aromatic freshly brewed tea. Bon appetit!

Cake "Milk Girl"

The Milk Girl cake is a great dessert that will delight all family members. Without exaggeration, I will say that this gorgeous cake will become one of your favorites. Ease of preparation is an added bonus for those who don’t like spending hours in the kitchen. Prepare and enjoy!

Cooking time – 9 a.m. 00 min.

Cooking time - 30 min.

Portions – 10

Ingredients:

• Chicken eggs – 3 pcs.
• Salt – a pinch.
• Wheat flour – 160 gr.
• Vanillin – 5 gr.
• Baking powder – 10 gr.
• Condensed milk – 380 gr.
• Curd cheese – 200 gr.
• Cream 33-35% – 500 ml.
• Powdered sugar – 70 gr.
• Canned peaches – 250 gr.

Cooking process:

Step 1. Wash and dry the chicken eggs first. Break into a deep bowl. Add 380 grams of condensed milk and mix thoroughly with a mixer until the consistency of a homogeneous mass.

Step 2. Sift 160 grams of wheat flour along with baking powder, salt and vanilla into a separate bowl through a fine sieve. Gradually add to liquid ingredients. Mix with a mixer on medium speed until smooth and homogeneous.

Step 3. Turn on the oven to preheat, set the switch to 200 degrees. Use good quality baking paper. Trace around the lid or plate with a pencil to give the crust a rounded shape. Place a couple of spoons of dough and spread.

Step 4. Place the cake on parchment on a baking sheet and place in a hot oven for 5-6 minutes. While one cake is baking, form the next one. Thus, bake all the cakes.

Step 5. Prepare the cream. Place 200 grams of chilled curd cheese in a deep bowl, followed by 70 grams of powdered sugar. Mix with a whisk. Gradually pour in the cooled heavy cream and beat with a mixer at medium speed until the cream increases in volume.

Step 6. From the completely cooled cake layers, assemble the cake. Cut the canned peaches into thin slices. Lay out the cake, soak in the cream and evenly distribute the chopped peaches on top.

Step 7. Alternating cake layers with cream and fruit, assemble the entire cake.

Step 8Transfer the cake to a serving platter. Coat the sides. Decorate the top with peaches and use the remaining cream to make decorations using a pastry bag.

Step 9. Cover the cake and refrigerate for at least 8 hours. Then cut into portions.

Step 10. Serve the cake with aromatic freshly brewed tea. Bon appetit!

Snickers cake

Snickers cake can truly be called the king of desserts. This is high art in the world of confectionery. Not everyone will undertake the preparation of such a cake after seeing the large number of ingredients used. And only the brave ones will receive unforgettable pleasure not only from the result, but also from the process itself.

Cooking time – 10 hours 30 minutes

Cooking time – 40 min.

Portions – 8

Ingredients:

For the test:

• Granulated sugar – 150 gr.
• Corn starch – 10 gr.
• Cocoa powder – 25 gr.
• Chicken eggs – 5 pcs.
• Peanuts – 30 gr.
• Baking powder – 1 tsp.
• Wheat flour – 110 gr.
• Milk – 100 ml.

For the meringue:

• Granulated sugar – 200 gr.
• Egg whites – 4 pcs.

For cream:

• Boiled condensed milk – 450 gr.
• Butter – 200 gr.
• Corn starch – 30 gr.
• Milk – 300 ml.
• Granulated sugar – 100 gr.
• Egg yolks – 4 pcs.

For the glaze:

• Dark chocolate – 100 gr.
• Heavy cream – 50 gr.
• Butter – 40 gr.

For assembly:

• Boiled condensed milk – 200 gr.
• Roasted peanuts – 200 gr.

For impregnation:

• Condensed milk – 50 gr.
• Water – 150 ml.

Cooking process:

Step 1. To prepare the meringue, first wash and dry 4 chilled chicken eggs. Divide into whites and yolks. Place the whites in a deep bowl and mix thoroughly with 200 grams of granulated sugar. Place in a water bath and heat to 60 degrees.

Step 2.Beat the heated whites with a mixer until stiff peaks form. Start beating at minimum speed, gradually increasing the speed. Turn on the oven to preheat, set the switch to 90 degrees.

Step 3. Place the whipped whites into a piping bag. Place the meringue on a baking sheet previously lined with a silicone mat or good quality baking paper. Place the baking sheet in the preheated oven and bake for at least an hour.

Step 4: Meanwhile, prepare the dough. Place 5 chicken eggs, also pre-washed and dried, in a deep bowl, add corn starch and 150 grams of granulated sugar. Beat with a mixer at medium speed until the mass increases several times.

Step 5. Sift 110 grams of wheat flour, cocoa powder and baking powder through a fine sieve and mix well. Grind 30 grams of peanuts in a coffee grinder and add to the dry ingredients.

Step 6. Pour 100 milliliters of milk into the beaten egg mass and gradually add the dry ingredients. Mix gently with a whisk so that there are no lumps. Carefully pour the dough into a baking dish greased or lined with baking paper.

Step 7. Bake the biscuit for about half an hour at 180 degrees. Check doneness with a wooden skewer or toothpick. It should be dry. Cool the biscuit in the mold and carefully remove it. Leave to cool completely and divide into 3 layers.

Step 8. To prepare the cream, place the chicken yolks in a deep bowl, add 30 grams of corn starch and 100 grams of granulated sugar. Beat with a mixer until smooth. Heat the milk until bubbles appear.Pour some of the heated milk into the egg mixture in a thin stream, stir with a whisk until smooth.

Step 9. Combine the remaining milk with the prepared substance. Stir and let heat up. Stirring constantly with a whisk, bring to thickening. As soon as the first bubbles appear, remove from heat.

Step 10. Cool the custard and add 450 grams of boiled condensed milk to it. Beat with a mixer at medium speed until a homogeneous, smooth mass is formed. Then add 200 grams of softened butter to the cream. Beat with a mixer until fluffy.

Step 11. Refrigerate 1/3 of the cream. Place a split ring on a dish and place a spoonful of cream. Place the crust on top and press down lightly. Mix water and condensed milk and soak the cake. Spread with cream and add meringue. Make a mesh of boiled condensed milk and sprinkle with peanuts.

Step 12. In this way, assemble the entire cake. Cover the cake and refrigerate for at least 8 hours.

Step 13. After stabilization, remove the split ring and line the cake with cream, which was put away in the cold. The remaining cream can be used for decoration.

Step 14. Prepare the glaze in a water bath by combining the dark chocolate with cream and butter. Bring to a homogeneous consistency.

Step 15: Using a spatula, smooth the top of the cake with frosting.

Step 16: Spread the remaining frosting over the sides of the cake.

Step 17. Decorate the cake as you wish. I have the remaining cream, coconut flakes and pieces of a Snickers bar.

Step 18. Cut the fragrant cake into portions and serve with freshly brewed tea. Bon appetit!

Homemade cake "Prague"

Homemade Prague cake turns out incredibly tasty and tender.A beautiful dessert will decorate any holiday. Friendly gatherings with homemade cakes will turn into a memorable event, and guests will be shocked by this deliciousness and will not believe that the cake was made at home. Cook with pleasure and accept compliments.

Cooking time – 5 hours 30 minutes

Cooking time - 30 min.

Portions – 8

Ingredients:

For the test:

• Granulated sugar – 1 tbsp.
• Chicken eggs – 4 pcs.
• Sour cream 15% – 200 gr.
• Vodka – 30 ml.
• Baking powder – 1 tsp.
• Wheat flour – 2 tbsp.
• Cocoa powder – 4 tbsp.
• Condensed milk – 100 gr.

For cream:

• Butter – 150 gr.
• Condensed milk – 100 gr.
• Cocoa powder – 2 tsp.

For the glaze:

• Chocolate – 200 gr.

For the layer:

• Apricot jam – 100 gr.

Cooking process:

Step 1. Prepare the dough. Wash and dry 4 chilled chicken eggs. Break into a deep bowl, add a glass of sugar and beat with a mixer until foamy. Combine sour cream with condensed milk. Sift cocoa, flour and baking powder into a separate bowl. Combine liquid ingredients and stir.

Step 2. Preheat the oven at 200 degrees. Gradually add the dry ingredients to the liquid ingredients and mix with a mixer until smooth. Grease a baking pan with butter or line it with parchment. Pour out the dough and smooth it out. Place the biscuit in a hot oven for 50-60 minutes.

Step 3. Place 150 grams of softened butter in a bowl. Beat until fluffy with a mixer. Add 2 teaspoons cocoa powder. Mix with a mixer. Gradually pour in 100 grams of condensed milk and stir until smooth.

Step 4. Check the finished chocolate cake with a skewer. It should be dry. Cool slightly in the pan.Carefully remove from pan, cool on a wire rack, then divide into 3 layers. Soak the cakes with vodka.

Step 5. Place a spoonful of cream on the plate where you will assemble the delicious cake and spread it. Place the cake on top and spread generously with cream. Repeat layers again. Spread the third layer with apricot jam.

Step 6. Melt 200 grams of chocolate in a water bath. Drizzle melted chocolate over the top and sides of the cake. Cover the cake with a lid and refrigerate for at least 3 hours.

Step 7. Once stabilized, remove the cake from the refrigerator and decorate with the remaining cream using a pastry bag.

Step 8. Cut the delicious cake into portions and serve with aromatic freshly brewed tea.

Step 9. Bon appetit!

Cake "Bird's milk" at home

Bird's Milk cake at home is a dessert that can hardly be called dietary. But the airy souffle gives lightness to the cake. This cake will appeal to those who don’t like a lot of dough in desserts. At first glance, the process is not easy, but it only seems so. You just have to start and everything will work out!

Cooking time – 2 hours 30 minutes

Cooking time - 30 min.

Portions – 8

Ingredients:

For the test:

• Granulated sugar – 60 gr.
• Egg yolks – 4 pcs.
• Wheat flour – 60 gr.

For the soufflé:

• Granulated sugar – 400 gr.
• Egg whites – 2 pcs.
• Agar-agar – 8 gr.
• Water – 140 ml.
• Butter – 200 gr.
• Condensed milk – 100 gr.

For the glaze:

• Dark chocolate – 150 gr.

For decoration:

• White chocolate – 50 gr.

Cooking process:

Step 1. On the table, assemble all the components of the airy cake.

Step 2. Place 8 grams of agar-agar in a saucepan and add 140 milliliters of cold water. Stir and set aside for at least 1 hour.

Step 3.Place 4 chilled egg yolks in a deep bowl and add 60 grams of granulated sugar. Using a mixer, beat until fluffy. Then sift 60 grams of wheat flour and mix gently until smooth at low speed.

Step 4. Turn on the oven to preheat, set the switch to 180 degrees. Grease the bottom and sides of the baking dish with butter or line with baking paper. Carefully transfer the dough and distribute evenly over the entire area. Place in a hot oven for 15 minutes.

Step 5. Place the softened butter in a deep bowl and beat until fluffy. Pour in condensed milk and stir until smooth.

Step 6. Place the saucepan with agar-agar on the fire and bring until completely dissolved, then add 400 grams of granulated sugar and also bring until completely dissolved. Boil for a couple of minutes. Remove from heat and cool slightly.

Step 7. Beat 2 chilled egg whites until fluffy and gradually pour into the slightly cooled syrup in a thin stream, continuing to beat at medium speed with the mixer.

Step 8. Add the butter and condensed milk cream to the fluffy protein mass and mix gently with a mixer at minimum speed.

Step 9: Assemble the cake. Place the cooled biscuit in a springform pan.

Step 10. Carefully transfer the prepared soufflé onto the sponge cake and distribute evenly. Refrigerate for 1 hour until completely set.

Step 11. Meanwhile, melt the dark chocolate in a double boiler. Carefully remove the frozen cake from the springform pan. Place on a wire rack and pour melted chocolate over the entire surface and sides. Refrigerate for 30 minutes.

Step 12Place the frozen cake on a serving plate and decorate with pre-melted white chocolate and the remaining melted dark chocolate.

Step 13. Cut the cake into portions and serve with aromatic tea. Bon appetit!

Cake "Count's Ruins"

The “Count's Ruins” cake has been familiar to many since childhood. I remember how we made this cake with my grandmother. This was her signature dessert for every holiday. When a large family gathered at the table, I was filled with pride that I, too, had something to do with the preparation of this extraordinary treat. The cake is simple to make, but that doesn’t make it any less delicious.

Cooking time – 9 hours 30 minutes

Cooking time – 40 min.

Portions – 8

Ingredients:

For the test:

• Granulated sugar – 200 gr.
• Sour cream – 350 gr.
• Cocoa powder – 20 gr.
• Chicken eggs – 3 pcs.
• Baking soda – 1.5 tsp.
• Wheat flour – 300 gr.

For cream:

• Condensed milk – 300 gr.
• Full-fat sour cream – 600 gr.
• Nuts – 100 gr.

For the glaze:

• Cocoa powder – 1 tbsp.
• Butter – 50 gr.
• Cream – 2 tbsp.
• Granulated sugar – 2 tbsp.

Cooking process:

Step 1. Wash and dry 3 chilled chicken eggs. Break them into a deep bowl. Using a mixer, add 200 grams of granulated sugar and beat until fluffy.

Step 2. Set aside 2 tablespoons of sour cream. You'll need it later. Add baking soda to a bowl with sour cream and stir until it foams. Pour the resulting substance into the egg mixture and mix with a mixer.

Step 3. Turn on the oven to preheat, set the switch to 180 degrees. Sift 300 grams of wheat flour into the liquid ingredients and stir until smooth with a mixer.

Step 4. Divide the prepared dough into 3 parts.Grease the pan with butter or line it with baking paper. Pour in some of the batter and spread evenly. Place the biscuit in a hot oven for 15 minutes.

Step 5. Cool the finished sponge cake completely and place it on the plate on which you will assemble the cake.

Step 6. Sift cocoa powder into the remaining dough and add 2 tablespoons of sour cream. Stir well. Transfer the dough into a baking pan and smooth it out.

Step 7: Place in the oven for 20 minutes. Check readiness with a wooden skewer or toothpick. Remove from oven and cool completely. Carefully remove from pan.

Step 8. Cut the cooled chocolate cake into cubes.

Step 9. Combine 600 grams of full-fat sour cream with 300 grams of condensed milk. Mix well until smooth.

Step 10. Spread the white cake with sour cream and sprinkle with chopped nuts. You can use any nuts according to your taste preferences.

Step 11. Dip the chopped chocolate cake into sour cream, and then place a row on the white cake, sprinkle with nuts.

Step 12. Place the remaining chocolate cake in a mound. Alternate the soaked chocolate cake with chopped nuts.

Step 13. Add cocoa powder and granulated sugar to a saucepan. Stir, pour in the cream and add the butter, stir and heat until the sugar crystals are completely dissolved.

Step 14. Pour the prepared chocolate glaze over the sponge cake and sprinkle with the remaining nuts.

Step 15. Cover the cake and refrigerate overnight.

Step 16. Cut the delicate cake into portions and serve with aromatic freshly brewed tea. Bon appetit!

Homemade carrot cake

Carrot cake is very easy to make at home.Many people think that carrots are inappropriate in desserts. But this is all far-fetched. The carrot cake turns out tender and juicy, and the vegetables are not noticeable and add their own flavor. Even those who don’t like carrots will appreciate this chic dessert. I absolutely guarantee this to you!

Cooking time – 4 hours 10 minutes

Cooking time - 20 minutes.

Portions – 8

Ingredients:

For the test:

• Granulated sugar – 180 gr.
• Carrots – 200 gr.
• Ground cinnamon – 1 tsp.
• Chicken eggs – 3 pcs.
• Any nuts – 100 gr.
• Baking powder – 1 tsp.
• Wheat flour – 200 gr.
• Vegetable oil – 150 ml.

For cream:

• Creamy curd cheese – 200 gr.
• Heavy cream 33-35% – 150 gr.
• Powdered sugar – 80 gr.

Cooking process:

Step 1. Wash and dry the chicken eggs. Break them into a deep bowl. Pour in 180 grams of granulated sugar. Beat thoroughly until fluffy on medium speed mixer. Gradually pour in 150 milliliters of odorless vegetable oil and whisk again.

Step 2. Grind the nuts using a coffee grinder. Transfer to liquid ingredients. Mix with a mixer. You can use any nuts.

Step 3. Grind 200 grams of peeled carrots on a fine grater and add to the dough. Stir with a mixer.

Step 4. Sift 200 grams of wheat flour, baking powder and ground cinnamon through a fine sieve into a small bowl. Stir and gradually add into the dough. Stir until smooth with a mixer.

Step 5. Turn on the oven to preheat, set the switch to 180 degrees. Grease the pan with butter or line it with baking paper. Carefully pour the dough into the mold and distribute evenly. Place in a hot oven for 40 minutes.

Step 6. Check the readiness of the cake with a wooden toothpick or skewer. Carefully remove the cake from the mold.Cool completely and cut lengthwise into 2 layers.

Step 7. Prepare the cream. Place the cooled creamy curd cheese in a deep bowl and add powdered sugar. Beat until smooth at medium mixer speed.

Step 8. Pour the cooled heavy cream into another bowl and beat until fluffy and fluffy on medium speed mixer, gradually increasing the speed.

Step 9. Add the whipped cream in parts to the butter cream and mix gently from bottom to top.

Step 10. Place a little cream on the plate where you will assemble the delicious cake and spread it. Place the carrot cake on top and press down lightly so that it sticks to the bottom. Spread generously with cream.

Step 11. In this way, assemble the entire cake. Frost the sides and top of the cake.

Step 12. Sprinkle the sides of the cake thickly with chopped nuts, and decorate the top of the cake with the remaining cream using a pastry bag. Cover the cake with a lid and refrigerate for at least 3 hours.

Step 13. Cut the fragrant cake into portions and serve with freshly brewed tea. Bon appetit!