Cake "Fairy Tale"

Fairy Tale Cake

The “Fairy Tale” cake is a great dessert to please children, and at the same time pamper your inner child, who probably remembers the taste of this cake with nostalgia. In addition, it consists of the simplest ingredients and is easy to prepare.

Classic recipe for “Fairy Tale” cake according to GOST USSR

The cake is made from a small set of ingredients, and the simplest ones, but it turns out very tasty and satisfying. Also, you don’t need to have much culinary experience to prepare it.

Fairy Tale Cake

Ingredients
+8 (servings)
  • For the biscuit:  
  • Chicken egg 4 (things)
  • Granulated sugar 180 (grams)
  • Wheat flour 150 (grams)
  • For the syrup:  
  • Granulated sugar 100 (grams)
  • Water 120 (milliliters)
  • Cognac 1 (tablespoons)
  • For cream:  
  • Chicken egg 2 (things)
  • Water 40 (milliliters)
  • Condensed milk 240 (grams)
  • Cocoa 50 (grams)
  • Butter 400 (grams)
  • Vanilla extract 1 (teaspoons)
Steps
120 min.
  1. How to prepare a classic Fairy Tale cake according to USSR GOST at home? Carefully separate the whites from the yolks. Start beating the egg whites at low speed, gradually adding half the sugar and increasing the mixer power. Beat until soft peaks form.
    How to prepare a classic “Fairy Tale” cake according to USSR GOST at home? Carefully separate the whites from the yolks. Start beating the egg whites at low speed, gradually adding half the sugar and increasing the mixer power. Beat until soft peaks form.
  2. In a separate bowl, beat the yolks with the remaining half of the sugar until the mixture turns white. Then carefully combine the beaten whites and yolks.
    In a separate bowl, beat the yolks with the remaining half of the sugar until the mixture turns white. Then carefully combine the beaten whites and yolks.
  3. Sift the flour bit by bit into the bowl with the beaten egg. Mix in the flour very carefully so that the mixture remains as fluffy as possible.
    Sift the flour bit by bit into the bowl with the beaten egg. Mix in the flour very carefully so that the mixture remains as fluffy as possible.
  4. Line a baking sheet with parchment or a silicone mat so that it covers the sides. Place the resulting dough on it and smooth it over the surface. Place the baking sheet in an oven preheated to 180 °C and bake for 30 minutes.
    Line a baking sheet with parchment or a silicone mat so that it covers the sides. Place the resulting dough on it and smooth it over the surface. Place the baking sheet in an oven preheated to 180 °C and bake for 30 minutes.
  5. When the sponge cake is ready, remove it from the oven and transfer it to a new sheet of parchment. Remove the old parchment, being careful not to damage the cake, and then roll the layer into a roll along with a second sheet of baking paper and leave to cool.
    When the sponge cake is ready, remove it from the oven and transfer it to a new sheet of parchment. Remove the old parchment, being careful not to damage the cake, and then roll the layer into a roll along with a second sheet of baking paper and leave to cool.
  6. While the biscuit is cooling, prepare the cream. In a small saucepan or saucepan, combine the yolks and water. Add condensed milk and vanilla essence to them and place the dishes on low heat. Stirring constantly, bring the mixture until it thickens: dip the spoon halfway into the liquid and if the trace of it remains for a long time, then the consistency is suitable.
    While the biscuit is cooling, prepare the cream. In a small saucepan or saucepan, combine the yolks and water. Add condensed milk and vanilla essence to them and place the dishes on low heat. Stirring constantly, bring the mixture until it thickens: dip the spoon halfway into the liquid and if the trace of it remains for a long time, then the consistency is suitable.
  7. Pour the cream into a bowl, cover with cling film and let cool completely.
    Pour the cream into a bowl, cover with cling film and let cool completely.
  8. Remove the butter from the refrigerator in advance so that it is soft. Beat it with a mixer until creamy and start adding the cooled custard base using tablespoons, letting it mix well.
    Remove the butter from the refrigerator in advance so that it is soft. Beat it with a mixer until creamy and start adding the cooled custard base using tablespoons, letting it mix well.
  9. Separate half the cream and stir cocoa into the remaining mixture. From the uncolored part, separate two more tablespoons: color one green, the other pink. But since the colored cream will be used to decorate the cake, do it as desired.
    Separate half the cream and stir cocoa into the remaining mixture. From the uncolored part, separate two more tablespoons: color one green, the other pink. But since the colored cream will be used to decorate the cake, do it as desired.
  10. For the syrup, pour water into a saucepan and add sugar. Place on low heat and cook, stirring constantly, until it is completely dissolved. Remove from heat, add cognac and leave to cool. Cognac will make the impregnation more aromatic, but it is not necessary to add it.
    For the syrup, pour water into a saucepan and add sugar.Place on low heat and cook, stirring constantly, until it is completely dissolved. Remove from heat, add cognac and leave to cool. Cognac will make the impregnation more aromatic, but it is not necessary to add it.
  11. Carefully unwrap the cooled biscuit. It will crack in some places, this is normal, the main thing is that it does not fall apart completely. Trim the ends with a knife and set aside the trimmings. Soak the biscuit in sugar syrup and let it rest for 10 minutes. Then add the uncolored cream and spread it over the cake in an even layer.
    Carefully unwrap the cooled biscuit. It will crack in some places, this is normal, the main thing is that it does not fall apart completely. Trim the ends with a knife and set aside the trimmings. Soak the biscuit in sugar syrup and let it rest for 10 minutes. Then add the uncolored cream and spread it over the cake in an even layer.
  12. Gently roll the sponge cake again. Divide the chocolate cream in half and spread one half over the roll on three sides. Grind the cake scraps into crumbs with your hands and sprinkle over the dessert.
    Gently roll the sponge cake again. Divide the chocolate cream in half and spread one half over the roll on three sides. Grind the cake scraps into crumbs with your hands and sprinkle over the dessert.
  13. Place the other half of the chocolate cream in a pastry bag with a shaped tip and place a rim around the perimeter of the top of the roll. Decorate with colored cream flowers. After cooking, the cake should stand in the refrigerator for 6-8 hours.
    Place the other half of the chocolate cream in a pastry bag with a shaped tip and place a rim around the perimeter of the top of the roll. Decorate with colored cream flowers. After cooking, the cake should stand in the refrigerator for 6-8 hours.

Bon appetit!

How to prepare a three-layer Fairy Tale cake with sour cream?

A simple, very tasty, tender and satisfying cake that is prepared from simple ingredients and does not require special culinary skills.

Cooking time: 120 minutes

Cooking time: 40 minutes

Servings – 8

Ingredients:

For the cakes:

  • Wheat flour – 300 gr.
  • Granulated sugar – 300 gr.
  • Sour cream – 300 gr.
  • Egg – 3 pcs.
  • Baking powder – 3 tsp.
  • Poppy – 100 gr.
  • Walnut – 100 gr.
  • Raisins – 100 gr.

For cream:

  • Sour cream – 100 gr.
  • Milk – 80 ml.
  • Granulated sugar – 80 gr.
  • Vanilla sugar – 5 gr.

Cooking process:

1. To prepare the cakes, combine the egg, sugar and sour cream in a deep bowl.

2.Sifting through a fine sieve, gradually add flour and baking powder into the resulting mixture. Mix everything thoroughly with a whisk to break up any lumps. Divide the dough into three equal parts, for three cake layers.

3. Add poppy seeds to a bowl containing one-third of the batter.

4. Mix the dough well so that the seeds are evenly distributed in it.

5. Wash the walnuts and scald them with boiling water so that the skins stop being very bitter. Chop them finely and stir into the dough in a second bowl.

6. Add pre-washed raisins to a third bowl.

7. Preheat the oven to 180 °C. Pour the dough into molds greased with a small amount of vegetable oil or butter and bake for about 30 minutes. Much depends on the thickness of your cakes; you can always check their readiness with a toothpick or wooden skewer.

8. Remove the baked cakes from the oven and leave to cool. It is advisable to place them on a wire rack so that condensation does not form on the underside of the cake.

9. To prepare the cream, take milk and sour cream from the refrigerator, combine them in a deep container and start beating with a mixer at low speed, gradually increasing it. When the mixture begins to become fluffy, add sugar and continue beating for a few more minutes until the sugar dissolves in the cream.

10. Place the first cake on a plate and brush with the prepared cream. The cakes must be already cooled, otherwise the cream will heat up and spread.

11. Continue alternating cake layers and cream. If desired, the cake can also be additionally layered, for example, with dried fruits or nuts.

12. The assembled cake needs to sit in the refrigerator for 4-6 hours so that the sour cream soaks the cakes.You can prepare it the night before and enjoy it with a cup of hot tea in the morning.

Bon appetit!

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

The cake is made from a small set of ingredients, and the simplest ones, but it turns out very tasty and satisfying. Also, you don’t need to have much culinary experience to prepare it.

Cooking time: 120 minutes

Cooking time: 40 minutes

Servings – 8

Ingredients:

For the cakes:

  • Wheat flour – 325 gr.
  • Sour cream – 315 gr.
  • Granulated sugar – 270 gr.
  • Butter – 150 gr.
  • Eggs – 4 pcs.
  • Salt – 1 pinch;
  • Soda – 1 tsp.
  • Poppy – 80 gr.
  • Nuts – 80 gr.
  • Raisins – 80 gr.

For cream:

  • Powdered sugar – 70 gr.
  • Mascarpone cheese – 350 gr.
  • Cream 33% - 200 gr.

Cooking process:

1. Remove the butter from the refrigerator in advance so that it warms up and becomes soft. Place it in a deep bowl and beat with sugar until fluffy.

2. Add eggs into the mixture one at a time, stirring the cream for a couple of minutes each time after adding.

3. Separately, combine sour cream with salt, then add to the oil base and mix well.

4. Sift the salt and flour and add them into the dough in parts, mixing thoroughly and gently until smooth. Divide the resulting mass into three parts, for three different cake layers, respectively.

5. Add poppy seeds to the first bowl of dough and stir until evenly distributed.

6. Wash the nuts, peel them if necessary, pour boiling water over them, and chop them. Pour into the second bowl with the dough, also mix.

7. Add pre-washed raisins to a third bowl. Pour all the dough into molds; for accuracy and convenience, it is better to take detachable ones. Bake the cakes for about 25 minutes in an oven preheated to 200 °C.

8.For cream, cream and cheese must be taken chilled, otherwise they may simply not whip. Place all ingredients in a deep bowl and start mixing with a mixer at low speed, gradually increasing it to maximum. If everything is done correctly, then quickly enough the cream will become denser from liquid, which will be noticeable in the marks from the whisk. Depending on the power of the mixer, this may take about 5 minutes.

9. When the cakes are baked, remove them to cool. It's best to leave them on a wire rack to prevent condensation from collecting underneath, or line them with parchment or paper towels. If the cake forms a small cap during baking, carefully cut it off and, if necessary, divide one cake into several, depending on its thickness.

10. Since in this case the cake will be assembled from 6 cake layers, it will be most convenient to do this in a ring so that the cake does not move apart in different directions. If you have a ring from a springform pan, it can be easily removed from the assembled cake. But if this is a pastry ring for cutting out cakes, then it is recommended to use barrier tape.

11. Place the first cake layer and spread it evenly with cream. Keep doing this until the cakes are gone. Don't forget to leave a little cream for the final coating of the cake, or make an oil-based cream, it is better suited for leveling and decorating with three-dimensional elements.

12. Carefully remove the ring from the assembled cake and cover the outside with cream. As a topping, you can use crumbled biscuit caps that you cut off from the cakes.

13. You can decorate the cake at your discretion: with crumbs, voluminous flowers made of cream, or leave it minimalist white.The main thing is to let it sit in the refrigerator for 6 hours so that the cream saturates the cakes.

Bon appetit!

Step-by-step recipe for making Fairy Tale cake with Charlotte cream

A delicious and aromatic cake with classic Charlotte cream is prepared so simply that even beginners can make it no worse than what is prepared in pastry shops. It does not require much time to prepare, but thanks to its satiety, it will delight you with a delicious snack for tea for a long time.

Cooking time: 120 minutes

Cooking time: 40 minutes

Servings – 8

Ingredients:

For the cakes:

  • Wheat flour – 120 gr.
  • Sugar sand – 120 gr.
  • Egg – 4 pcs.

For impregnation:

  • Water – 115 ml.
  • Granulated sugar – 100 gr.
  • Cognac – 1 tbsp.

For Charlotte cream:

  • Egg – 2 pcs.
  • Cocoa powder – 1 tbsp.
  • Milk – 125 ml.
  • Butter – 200 gr.
  • Granulated sugar – 185 gr.
  • Cognac – 1 tbsp.
  • Vanilla sugar – 2 tbsp.

Cooking process:

1. Sift the required amount of flour through a fine sieve to remove any lumps. Also, the sifted flour is saturated with air, which makes the sponge cake fluffy and light.

2. Carefully separate the whites from the yolks. Make sure that the mixing bowl is completely dry. Pour 2/3 of the sugar into it and beat with a mixer until it forms a thick, stable foam. Then add the remaining sugar and continue beating for a few more minutes, adding the yolks one at a time. Add the sifted flour little by little, mixing gently and thoroughly so as not to damage the delicate fluffy texture.

3. Pour the resulting dough into a parchment-lined pan and bake in the oven at 180 °C for 30 minutes.Baking times will vary depending on your oven and the pan you are using, so may vary from those shown. Remove the baked biscuit from the oven, transfer to a wire rack and leave to cool. Unfold the cake into the number of layers you need.

4. To make the cakes softer and not so dry, cook the sugar syrup: mix water and sugar in a saucepan, heat over medium heat, stirring constantly until the sugar dissolves and the liquid thickens a little. Remove from heat, pour in a tablespoon of cognac for flavor and leave to cool completely.

5. To prepare the cream, you need to make a custard base. For this, pour milk into a saucepan, add yolks and sugar. Place over low heat and, stirring continuously, bring the mixture to a light boil. The mixture must be heated slowly, otherwise the yolks will curdle and become flaky. Cook the cream for 5-7 minutes until it resembles condensed milk in consistency and color. Remove from heat, pour into another bowl, cover with cling film and cool to room temperature.

6. Beat the softened butter with a mixer with vanilla sugar at maximum speed for 5 minutes. It should turn white and become more fluffy. Add the custard base to the oil in small portions, mixing everything thoroughly each time. At the end, pour in a tablespoon of cognac.

7. Divide the resulting cream in half. From one half, separate a few more tablespoons of pink and green coloring cream. Leave the other half white, and stir in cocoa into the remaining half until the color is uniform.

8. Soak the cakes on one side with the resulting sugar syrup and spread uncolored cream on top.Assemble the cake by placing the cake layers on top of each other and frost the resulting structure on three sides. You can sprinkle a thin layer of cocoa on top, and use the colored parts of the cream to create a classic decoration in the form of chocolate borders with flowers using pastry bags. The finished cake should sit in the refrigerator for several hours.

Bon appetit!

Incredibly delicious homemade Fairy Tale cake with custard

Despite the fact that custard takes longer to prepare and is more difficult than many others, it turns out much tastier, very dense and holds its shape well, which is great for decorating cakes with three-dimensional elements, such as flowers.

Cooking time: 120 minutes

Cooking time: 40 minutes

Servings – 8

Ingredients:

For the biscuit:

  • Wheat flour – 120 gr.
  • Granulated sugar – 120 gr.
  • Egg – 4 pcs.

For impregnation:

  • Water – 100 ml.
  • Granulated sugar – 100 gr.
  • Cognac – 1 tbsp.

For Cream:

  • Butter – 200 gr.
  • Granulated sugar – 180 gr.
  • Milk – 120 ml.
  • Egg – 1 pc.
  • Vanilla sugar – 10 gr.
  • Cocoa – 1 tsp.

Cooking process:

1. Carefully separate the whites from the yolks. Place the whites in a bowl and start beating at low speed.

2. Gradually increasing the speed of the mixer, add sugar in parts, allowing it to completely dissolve in the mass.

3. As soon as the protein foam becomes dense and stable, add the yolks one by one after the sugar. Stir until the yolk is mixed with the white, or until the mixture reaches stable peaks.

4. Be sure to sift through a fine sieve and gradually add flour into the protein mass. Mix very carefully so as not to damage the porous structure, otherwise the biscuit will turn out dense.

5.It is best to knead this dough with a spatula, folding it from bottom to top.

6. Place the biscuit dough in a rectangular pan lined with parchment and smooth it out using a spatula. Bake the sponge cake in an oven preheated to 180 °C for 25-30 minutes, depending on the size of the mold.

7. When the time is up, turn off the oven and open the door slightly to allow the cake to cool slowly. After 10-15 minutes, remove from the oven, remove from the pan, and transfer to a wire rack to cool to room temperature. Remove the parchment.

8. Mix egg, milk and sugar in a saucepan. Place over low heat and gradually bring to a low boil, stirring constantly. Be careful not to overheat the mixture, otherwise the egg will curdle. Cook the contents of the saucepan after boiling for another 3-5 minutes until the mixture thickens.

9. The consistency and color of the custard will resemble condensed milk. Pour it into a bowl to cool it faster and cover with cling film.

10. While the cream is cooling, prepare the impregnation for the cakes. To do this, combine water and sugar in a small saucepan, place over medium heat and heat the mixture until the sugar is completely dissolved and the liquid acquires a slightly golden hue and becomes thicker. Remove from heat, pour in a spoonful of cognac, stir and leave to cool.

11. When the custard has cooled, take the softened butter and beat it in a deep container with vanilla sugar until the mass turns white and becomes fluffy.

12. Add the custard base into the butter cream in parts, kneading thoroughly. The mass should be smooth, fluffy and shiny. Divide the cream into several parts.Stir cocoa into one and color the rest with food coloring of your choice.

13. Divide the sponge loaf into three layers and soak them with sugar syrup. Spread the custard on top in an even layer.

14. Assemble the cake and spread a thin layer of uncolored cream on three sides.

15. If you somehow adjusted the shape of the biscuits to your desired shape, the trimmings can be used to sprinkle the sides. Form sides from chocolate cream and decorate them with butter flowers and leaves. Let the cake soak for several hours in the refrigerator.

Bon appetit!

A simple and delicious recipe for making “Fairy Tale” cake with condensed milk

A very simple and quick to prepare layer cake, which can be prepared as an alternative to the classic Fairy Tale sponge cake. It will turn out no less tasty, but lighter and not so filling.

Cooking time: 50 minutes

Cooking time: 30 minutes

Servings – 4

Ingredients:

  • Puff pastry – 500 gr.
  • Boiled condensed milk – 370 gr.
  • Butter – 180 gr.
  • Cocoa powder – 1 tbsp.

Cooking process:

1. It is better to use puff pastry for this cake, and the butter should not be salted.

2. Set the oven to preheat to 180 °C. Cover a baking sheet with parchment and place the dough layers on it in the form in which they were in the package; there is no need to roll them out additionally. Place them to bake for 20-25 minutes.

3. Meanwhile, beat butter at room temperature until smooth along with cocoa powder and condensed milk.

4. The cream should be quite thick. You can adjust the amount of cocoa depending on how rich the chocolate taste you want.

5.Remove the finished cakes from the oven and transfer them to a wire rack to cool completely.

6. Divide the layers of dough into the number of layers you need, depending on how thick you want them to be. One of the resulting thin cake layers can be crumbled to sprinkle on the finished cake. Carefully coat all layers with cream and stack on top of each other.

7. Decorate the finished cake as you wish. You can additionally prepare butter cream, color it and make a voluminous decoration of flowers. Also, do not forget to let the cake sit in the refrigerator for several hours so that the cream has time to saturate the cakes.

Bon appetit!

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