Low Calorie Berry Fruit Cake
Approximately 102 kcal/100 g
Natural yogurt - 500 gr.
Stevioside (sugar substitute) to taste or sugar, fructose (then the calorie content will increase).
Gelatin - 3 tbsp. lies.
vanilla
Strawberries, banana, kiwi, blueberries, green grapes - about 400-500 g
Cake recipe:
Pour gelatin into 0.5 cups of cold water for 30 minutes. At this time, mix yogurt with sugar or sweetener and vanilla.
After 30 min. put gelatin on fire and heat until completely dissolved (it is important not to boil). We introduce yogurt into the gelatin in a thin stream, stirring constantly. Cover a deep bowl with cling film, put berries and fruits cut into halves on the bottom, then a layer of biscuit broken into pieces, again a layer of berries and a layer of biscuit. Fill with our mixture of yogurt and gelatin, and put in the refrigerator for 2 hours. After 2 hours, we take out the cake from the refrigerator, wrap the form for a few seconds with a hot towel and carefully turn it over onto a dish.
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Low-calorie Berry-Fruit cake approximately 102 kcal/100 g
Biscuit - 300 gr. (you can buy ready-made or cook it yourself) Natural yogurt - 500 gr. Stevioside (sugar substitute) to taste or sugar, fructose (then the calorie content will increase). Gelatin - 3 tbsp. lies. vanilla Strawberry, banana, kiwi, blueberry, green grapes - about 400-500 g
Recipe for making a cake: Pour gelatin into 0.5 cups of cold water for 30 minutes. At this time, mix yogurt with sugar or sweetener and vanilla. After 30 min. put gelatin on fire and heat until completely dissolved (it is important not to boil). We introduce yogurt into the gelatin in a thin stream, stirring constantly. Cover a deep bowl with cling film, put berries and fruits cut into halves on the bottom, then a layer of biscuit broken into pieces, again a layer of berries and a layer of biscuit. Fill with our mixture of yogurt and gelatin, and put in the refrigerator for 2 hours. After 2 hours, we take out the cake from the refrigerator, wrap the form for a few seconds with a hot towel and carefully turn it over onto a dish
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Low-calorie Berry-Fruit Cake approximately 102 kcal/100 g Biscuit - 300 gr. (you can buy ready-made or cook it yourself) Natural yogurt - 500 gr. Stevioside (sugar substitute) to taste or sugar, fructose (then the calorie content will increase). Gelatin - 3 tbsp. lies. vanilla Strawberry, banana, kiwi, blueberries, green grapes - about 400-500 g Recipe for the cake: Pour gelatin into 0.5 cups of cold water for 30 minutes. At this time, mix yogurt with sugar or sweetener and vanilla. After 30 min. put gelatin on fire and heat until completely dissolved (it is important not to boil). We introduce yogurt into the gelatin in a thin stream, stirring constantly. Cover a deep bowl with cling film, put berries and fruits cut into halves on the bottom, then a layer of biscuit broken into pieces, again a layer of berries and a layer of biscuit. Fill with our mixture of yogurt and gelatin, and put in the refrigerator for 2 hours. After 2 hours, we take out the cake from the refrigerator, wrap the form for a few seconds with a hot towel and carefully turn it over onto a dish
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Simply and easily
CAKE FOR LOVERS
Biscuit - 300 gr. (you can buy ready-made or make your own)
Sour cream - 500 gr.
Sugar - 1 tbsp.
Gelatin - 3 tbsp. lies.
Cake recipe:
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Simply and easily
CAKE FOR LOVERS
Sour cream - 500 gr.
Sugar - 1 tbsp.
Gelatin - 3 tbsp. lies.
Strawberries, kiwi (oranges or other fruits or berries)
Cake recipe:
Pour gelatin into 0.5 cups of cold water for 30 minutes. At this time, beat the sour cream with sugar. After 30 min. put gelatin on fire and heat until completely dissolved (it is important not to boil). We introduce sour cream into the gelatin in a thin stream, stirring constantly. We cover a deep dish with cling film, put strawberries and kiwi sliced \u200b\u200bin halves on the bottom, then a layer of biscuit broken into pieces, again a layer of berries and a layer of biscuit. Pour our mixture of sour cream and gelatin, and put in the refrigerator for 2 hours. After 2 hours, we take the cake out of the refrigerator and carefully turn it over onto a dish. Bon Appetit!
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Summer Cake Ingredients:
Biscuit - 300 gr. (you can buy ready-made or make your own)
Sour cream - 500 gr.
Sugar - 1 tbsp.
Gelatin - 3 tbsp. lies.
Strawberry
Kiwi
Cake recipe:
Pour gelatin into 0.5 cups of cold water for 30 minutes. At this time, beat the sour cream with sugar. After 30 min. put gelatin on fire and heat until completely dissolved (it is important not to boil). We introduce sour cream into the gelatin in a thin stream, stirring constantly.
We cover a deep dish with cling film, put strawberries and kiwi sliced \u200b\u200bin halves on the bottom, then a layer of biscuit broken into pieces, again a layer of berries and a layer of biscuit.
Pour our mixture of sour cream and gelatin, and put in the refrigerator for 2 hours. After 2 hours, we take the cake out of the refrigerator and carefully turn it over onto a dish.
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CAKE FOR LOVERS
Biscuit - 300 gr. (you can buy ready-made or make your own)
Sour cream - 500 gr.
Sugar - 1 tbsp.
Gelatin - 3 tbsp. lies.
Strawberries, kiwi (oranges or other fruits or berries)
Cake recipe:
Pour gelatin into 0.5 cups of cold water for 30 minutes. At this time, beat the sour cream with sugar. After 30 min. put gelatin on fire and heat until completely dissolved (it is important not to boil). We introduce sour cream into the gelatin in a thin stream, stirring constantly.
We cover a deep dish with cling film, put strawberries and kiwi sliced \u200b\u200bin halves on the bottom, then a layer of biscuit broken into pieces, again a layer of berries and a layer of biscuit.
Pour our mixture of sour cream and gelatin, and put in the refrigerator for 2 hours. After 2 hours, we take the cake out of the refrigerator and carefully turn it over onto a dish. Bon Appetit!
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CAKE FOR LOVERS.
Biscuit - 300 gr. (you can buy ready-made or make your own)
Sour cream - 500 gr.
Sugar - 1 tbsp.
Gelatin - 3 tbsp. lies.
Strawberries, kiwi (oranges or other fruits or berries)
Cake recipe:
Pour gelatin into 0.5 cups of cold water for 30 minutes. At this time, beat the sour cream with sugar. After 30 min. put gelatin on fire and heat until completely dissolved (it is important not to boil). We introduce sour cream into the gelatin in a thin stream, stirring constantly.
We cover a deep dish with cling film, put strawberries and kiwi sliced \u200b\u200bin halves on the bottom, then a layer of biscuit broken into pieces, again a layer of berries and a layer of biscuit.
Pour our mixture of sour cream and gelatin, and put in the refrigerator for 2 hours. After 2 hours, we take the cake out of the refrigerator and carefully turn it over onto a dish. Bon Appetit!
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Cake "May tenderness"
We got such a cake the other day) I baked for my son's birthday, yesterday we turned 3 months old.
Separate the yolks from the protein, beat the protein with 2 tbsp of water and salt, add the yolks and sugar, stir until it disperses, then pour in the flour ready dough pour into greased vegetable oil form and put in a preheated oven to bake for 20-25 minutes at 250 degrees when the cake is ready to leave to cool.
Mix 500 g of curd mass with vanilla sugar. soak 7 leaves of gelatin in a separate bowl. after the gelatin becomes soft, squeeze and dissolve over low heat, then add 2 tablespoons of cottage cheese to the gelatin and only then pour into the curd mixture.
Mix well. When the gelatin begins to set, put the mixture into a mold with a cooled cake. In the recipe that I used to make the cake, it was said to put the mold with the curd mass in the refrigerator for 5 hours. since I didn’t have so much time, I put the cake in the freezer for half an hour. Cut the strawberries as you like best, put on top of the already seized cottage cheese. tortengus dissolve with 2 tbsp sugar in cold water, put on the stove and stir, bring to a boil. Pour hot liquid and berries and put in the refrigerator. After 20 minutes, the cake is ready. Bon appetit !!!
Source: http://i.ovkuse.ru/blogs/kulinarija/tort-maiskaja-nezhnost.html
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Norwegian dessert: APPLE CAKE EPLETERTE. Apple cake ... It sounds somehow unusual ... Here is a share, or charlotte, or bulk apple ... This is another matter. But today I want to introduce you to the recipe for APPLE CAKE. For the dough you will need: 300 g of flour, 140 g of butter or margarine, 140 g of sugar, 2 eggs, For the filling: 10 apples, juice of one lemon, 5 tablespoons of sugar, vanilla, apricot jam 2-3 spoons. Chop butter or margarine. Add flour, sugar and eggs. Knead the dough with a mixer at low speed and place it in a cold place for at least half an hour. In the meantime, let's get on with the apples. We peel them (I do this with a special machine) and remove the core. Squeeze the juice from one lemon. Set aside half of the apples and chop them. Pour chopped apples into a pan, add 5 tablespoons of sugar, vanilla (I have it in pods), lemon juice and half a glass of water. Simmer for 10-15 minutes (until the water evaporates). Spread the dough evenly over the form. I have a form with a diameter of 26 cm. Do not make "sides"! Cut each of the remaining apples in half. And then - in very thin slices, try so that the apple "does not fall apart", but retains the shape of halves. Put the apples stewed in the pan on the dough, and neatly chopped apple halves on top. Decorate the middle of the cake with apples, spread the cake on top with apricot jam and sprinkle with sugar. Bake for 1 hour and 30 minutes at a temperature of 190 degrees. After this time, I left the cake in the oven, but watched. so that the jam does not darken. BON APPETIT!
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Cake without baking:
1) Pour gelatin into a container, pour cold water (200 ml) and let stand for about 30 minutes. Grind shortbread cookies so that small crumbs are obtained. You can do this either with a blender or by hand.
2) Butter, which you need to get out of the refrigerator in advance so that it melts slightly, put it on the chopped biscuits.
3) Mix cookies with butter thoroughly, after which a soft and homogeneous mass should be obtained.
4) Cover the cake mold with either parchment or cling film and carefully lay out the resulting mass of cookies with butter. Spread the mixture evenly over the bottom of the mold and press down lightly. Then put the form with cookies in the refrigerator for half an hour or in the freezer for 15 minutes.
5) Heat the soaked gelatin in microwave oven or on fire, but do not boil. Put cottage cheese or curd mass, powdered sugar into a separate container and lightly beat with a mixer for about 2 minutes. (if the cottage cheese is too dry, then you can add a little sour cream)
6) Pour fruit syrup into the curd mass to taste, mix. Then gradually pour in the melted gelatin and beat a little with a mixer.
7) Remove the form with the cookie and butter cake from the refrigerator, pour the curd cream on top, spread over the entire surface.
8) Send the cake to the refrigerator to set, it will be better if it stands there all night, then it can harden well.
9) Remove the frozen cake from the mold, remove the film and put it on a dish. Decorate the cake as desired, you can slice fruit, caramel, etc.
Ingredients for No Bake Cake Recipe:
300 gr. shortbread biscuits, 150 gr. butter, 400 gr. cottage cheese or cottage cheese mass of medium fat content, 50 gr. powdered sugar, 20 gr. instant gelatin, 200 ml water, natural fruit syrup.
http://www.pechenuka.ru/n
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Glaze in 7 minutes
Ingredients:
Eggs - 3 pcs.
Water - 9 tbsp. l.
Sugar-sand - 2.3 tbsp.
Wine stone - 0.8 tsp.
Vanilla extract - 1 tsp
It's old good recipe quick-cooking glaze that can decorate any cake. The ingredients are designed for a two-layer cake, for a three-layer one, simply increase the amount.
You will need to cook in a bain-marie, so prepare a stainless steel bowl set over a pot of simmering water.
Whisk well. Put the weight on water bath and stir constantly for seven minutes (if your cake has more than two layers, increase the time). Remove from heat and add vanilla.
Cover the cake with icing.
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Glaze in 7 minutes
This is a good old recipe for a quick frosting that can decorate any cake. Ingredients are for a 2 layer cake, for a 3 layer cake just increase the amount. You will need to cook in a bain-marie, so have a stainless steel bowl attached to a saucepan of simmering water.
Eggs 3 pcs.
Water 9 tbsp. l.
Sugar-sand 2.3 tbsp.
Wine stone 0.8 tsp.
Mix egg whites, sugar, cold water and cream of tartar.
Whisk well.
Put the mass in a water bath and stir constantly for seven minutes (if your cake has more than two layers, increase the time). Remove from heat and add vanilla.
Cover the cake with icing.
How to make a cake in the fridge
Recipe. jelly cake
Ingredients: 500 ml of sour cream, 20 g of gelatin, 1 cup of sugar, 3 packs of jellies of different colors, fruits (for example, 2 kiwi and 1 banana).
Cooking. Prepare the jelly according to package instructions. Cut the finished chilled and frozen jelly into cubes. Fruits are also cut into cubes. Dilute gelatin according to instructions. Beat sour cream with sugar and add gelatin to it. In a deep form, covered with cling film, put in layers: sour cream, jelly, fruit. Repeat laying out several times. Place the cake in the refrigerator until completely set. Carefully invert the frozen cake onto a flat dish.
Note. Sour cream can be replaced with heavy homemade cream or yogurt.
And finally - the coldest of all - ice cream cake. Here, again, you can cheat by turning the purchased ice cream into a real cake.
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Part 2.
14 useful tips for baking.
11. Wet fruit pie. Many fruits release juice when baked. Sprinkling bread crumbs on the dough before adding the fruit will keep the cake from getting too wet.
12. Loose cake is difficult to cut. When you cut the cake, the knife should not immediately reach the very bottom, but move with sawing movements through the entire cake. It is best to use a serrated knife for this.
13. Caramel hardens too quickly. It can stay smooth and runny if you add a little lemon juice while cooking.
14. Frozen custard. Move 3 tbsp. spoons of custard in a bottle. Cool it down by immersing the bottle in cold water. When cool, shake vigorously and the custard will come back to normal.
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14 useful tips for baking.
1. Loose dough. Make a well in the center of the dough and add some milk. Mix gently with a fork, and then knead the dough into a uniform ball.
2. The dough does not rise. If your dough does not rise, there can be only two reasons for this: either it is too cold in the kitchen - the temperature is less than 22 degrees, or you did not heat the milk before mixing it with yeast. The temperature of the liquid mixed with yeast should be approximately equal to body temperature, that is, 36 degrees.
3. The cookies are stuck to the baking sheet. It is best to bake cookies on greaseproof paper, then there will be no problems with sticking. But if you still didn’t have it, then you should do the following: heat the oven again to the required temperature, put the baking sheet back into the oven and heat the cookies. After that, you can easily shift the cookies, but you need to do this immediately.
4. Cookies break when removed from the pan. Again, it is worth saying that perhaps the most convenient solution to this problem would be the use of greaseproof paper. Thanks to her, the baking sheet does not need to be greased and you will not have any problems when removing cookies. An additional benefit of greaseproof paper is that it does not need to be washed and can be reused multiple times.
5. Egg whites do not whip into a stable foam. The bowl in which you will beat the whites must be absolutely dry, even a couple of drops of water can interfere with whipping. The second is how carefully you separate the whites from the yolks, this should be done very carefully. But if after 3 minutes the proteins have not acquired a stable form, it means that you did something wrong.
6. When baking, the raisins sink to the bottom. This problem indicates that the dough is very liquid. If the batter doesn't spill out of the spoon when you transfer it to the pan, the raisins will stay in place. The solution is simple - add a small amount of flour.
7. When baking, the cake settles. You may have used more liquid than indicated in the recipe. Or you have beaten the dough with an electric mixer for too long. In both cases, the dough will start to rise, but will settle as it bakes. Therefore, it is very important to follow the advice given in the recipe. In both cases, the solution to the problem is to add some extra text.
8. Dough with vegetable oil and melted cheese is too soft
This happens if processed cheese or the cottage cheese is too wet. Therefore, it is always advisable to squeeze the curd before use or wrap it in a towel to dry.
9. Ready cottage cheese cake settles. You must remember that ready-made cottage cheese cakes always decrease in volume, especially in the center. Therefore, you need to put a little more dough in the center than at the edges. When the baking time is up, leave the cheesecake in the oven with the door closed until the temperature drops.
10. Burnt cake. All you can do is scrape or cut off the burnt crust with a sharp knife. For masking, it is best to cover the cake with icing.
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CAKE "SNICKERS"
Cake recipes, more than 2000 pieces on the site: RussianFood.com/recipes/bytype/?fid=39
Ingredients:
Starch - 2/3 cup
Sugar - 1 cup
A pinch of salt
Milk (cold) - 6 cups
Vanillin - 1 tablespoon
Dark chocolate (chopped) - ¾ cup
Peanut butter - ¾ cup
Caramel Sauce:
Sugar - 1 cup
Water - 5 tablespoons
Butter - 4 tablespoons
Heavy cream - ¼ cup
Chocolate Sauce:
Dark chocolate (chopped) - 2/3 cup
Heavy cream - 1 tablespoon
Powdered sugar - 4 tablespoons
Warm water - 4-5 tablespoons
Mini Snickers (chopped) - 12-14 pcs
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Cake "Bounty".
The cake turns out like a real bounty chocolate bar. Sooo delicious, really filling.
Cooking time: 50 min. + cooling
Servings: 8
Dish complexity: #m3_of_5
Similar recipes
You will need:
For test:
250 gr. butter or margarine
200 gr. Sahara
200gr. flour
2-2.5 tsp baking powder
4 eggs
4 tbsp milk
3 tbsp cocoa powder
For filling:
500ml milk
6 tbsp semolina
200gr. oils
200gr. Sahara
200gr. coconut flakes
for glaze 200 g milk chocolate
How to cook:
1. Prepare the dough: melt the butter / margarine and mix all the ingredients, pour the dough into a mold. Bake in a preheated oven at 175 gr. approximately 50 minutes. Let cool and then cut into 2 pieces.
2. Prepare a cream: prepare semolina porridge from milk and semolina - when the milk starts to boil, add semolina one spoon at a time and stir constantly (5 minutes).
Butter (soft, slightly melted) is beaten separately with a mixer with sugar.
3. Mix porridge, shavings, butter with sugar and spread the cooled cakes with this mixture.
4. Lubricate the last layer with icing (for this, melt the chocolate) and put in a cold place so that the icing hardens.
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Cake "Down jacket"
Cake from Tatyana from Germany. Found on the site SAY7.
Puff cake is my family's favorite cake.
In Russia he was mine" calling card", my colleagues for all holidays asked to bake it.
Ingredients:
for the test
3 eggs
1 cup of sugar
3-4 tablespoons honey (full)
1 teaspoon of soda
1 teaspoon baking powder
2.5 cups flour (maybe a little more)
for cream
1 kg cottage cheese
150 gr butter
3 yolks
350 gr sugar
I’ll make a reservation right away, I took a double portion (for 2 cakes), but the recipe is given for one cake.
Mix the ingredients for the dough (except flour) together.
whisk
and put on the "steam bath"
We continue to beat with a whisk until the volume of the mass increases by 2-2.5 times.
We remove the “lush” mass from the fire and let it cool a little.
add flour and knead the dough
The dough will be sticky, so let it rest. It is best to put it in a cold place. It will become loose and obedient.
We divide the dough into 3-4 parts, form koloboks, I usually make 4 cakes.
We spread the gingerbread man on a sheet of parchment sprinkled with flour and form a cake with our fingers (from the center to the edges). You can sprinkle with flour if necessary. The cakes are not as thin as for a honey cake.
Form the cake to the diameter you need. I do (d=24 cm)
Cakes are baked in an oven preheated to 180 degrees for 3-4 minutes (each), they rise well, they turn golden in color.
From a double portion, I got 7 cakes
but 4 is enough for a cake
Grind the scraps from the cakes into crumbs. We will need it for registration.
Cooking cream.
Cottage cheese, sugar and 3 yolks rub well
add oil and put on fire
Bring to a boil, or rather to the point where the mass begins to blow bubbles. If you have ever had a very thick semolina, then with stirring, she behaved exactly like that. We turn down the fire
and continue to cook for 5-6 minutes. In this case, you need to stir continuously until the consistency should turn out like a thick semolina porridge. If suddenly, for some reason, the cream turns out to be thinner (the cottage cheese is too liquid), then add a little starch or pudding.
Let the cream cool a little and generously layer the cakes with warm.
coat the top and sides too and sprinkle with crumbs
Give the cake time to set!
The cake is very tasty and tender!
The curd layer gives an extraordinary taste! And due to this layer and crumbs, the cake becomes taller and more magnificent.
Try it and you won't regret it!
Bon Appetit!
P.S. Given the feedback from the girls, I want to make additions. For some, the curd cream does not quite work out, for someone, as a result, the cake seems dryish with cottage cheese. But everyone notes the softness and splendor of the cakes. Therefore, I advise you to try this cake simply with sour cream. Or alternate curd and sour cream. Then the cake will surely be soaked and not dryish.
Can also be made with custard.
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The easiest way to make a cake that does not require the participation of the oven is to resort to a great culinary tricks and buy ready-made biscuit or waffle cakes. Indeed, the cakes in the cake are not the main thing. The tastemaker is a cream, without which the unfortunate purchased cakes do not represent any gastronomic value. The cream can be anything, for example, protein or cottage cheese. The coffee cream has a special taste. As a rule, even those who are not friends with coffee like it.
Recipe. Custard coffee cream
Ingredients: 200 g butter, 1 cup sugar, 2 egg yolks, ½ cup milk, 2 teaspoons instant coffee.
Cooking. Beat the yolks with sugar with a fork, pour in the milk and pour in the coffee. Mix and put in a water bath. Stirring constantly, cook until thickened. Remove from heat and let cool. Beat the butter and, continuing to beat, gradually add the cooled coffee mass to it.
If even after preparing one of the most delicious creams you are tormented by remorse about purchased cakes, start decorating the cake. Creative activity using chocolate chips, nuts, dried fruits, mastic will completely save you from reflection and finally atone for your culinary sin.
A more honest version of the "cold" cake is cheesecake. Its base is cookies. In the oven homemade cheesecake it takes about 30-35 minutes to bake, but if you strongly disagree with the oven in the summer heat, cook the cheesecake in the refrigerator.
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Cake "Blow Kiss"
Ingredients:
1. To prepare the dough:
condensed milk - 1 can;
eggs - 2 pieces;
flour - 1 cup;
soda - 1 teaspoon without a slide;
vinegar for extinguishing.
2. For cream:
sour cream - 1 cup;
icing sugar or granulated sugar - 1 cup.
3. For decoration:
nuts (any) - 1 cup;
chocolate - 50-100 grams.
It is very important to carefully observe this entire cake recipe, simple and delicious in detail. Correct Proportions and cooking technology will provide you with pleasure lung taste cake.
Beat eggs with condensed milk, add flour and slaked soda, knead. We divide into 5-6 parts. We roll out the cakes. We spread each cake on a COLD FRYING PAN, which is smeared with margarine. The thickness of the finished cake should not be more than 1 centimeter. Better be patient and bake cakes 1 more than the cake itself will be thicker. Then it won't fully absorb. And it'll bring it down weird taste qualities.
Sour cream with powder or sugar is well whipped - we get a cream. Sprinkle the finished cakes while still hot with nuts. And then we wait, we cool. In winter, autumn, you can put shortcakes on the windowsill (with sufficient width). Lubricate the cooled shortcakes with cream, laying on top of each other. If the cream remains, coat the sides.
Grate the chocolate on a fine grater and sprinkle the finished cake. Sprinkle the sides with chocolate too. And on the top cake you can make a picture. Cut out inside the paper pattern (optional - heart, figures, fruits, stars), one or more. Holding the cutout paper above the surface of the cake, sprinkle some powdered sugar through the "holes".
You can decorate the cake "Air Kiss" at your discretion. The main thing is to follow the recipe for this cake, simple and tasty, to the delight of you and your family.
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"Cheese Cold Cake"
Ingredients:
Dough
2 eggs
2 squirrels
½ tbsp sugar
½ st. flour
1 tsp baking powder
Filling (cream)
0.5 kg cottage cheese
100 gr butter
½ st. Sahara
1 sachet of vanilla sugar
Gelatin 15 gr
Sour cream 500 gr
Fruits (I have canned pineapples)
Decoration
Pack of jelly
Fruit
Cooking:
Beat eggs and whites with sugar until white foam, add flour with baking powder and bake (preferably immediately in a detachable form). At 180 degrees ok 15-20 minutes. Check readiness with a dry stick. It turns out a thin crust.
Scroll the cottage cheese through a meat grinder 2 times or beat with a blender (so that there are no lumps). Beat butter, sugar, yolks with a mixer in another bowl, add cottage cheese, sour cream and knead well with a mixer. Melt gelatin in a small amount of water in a water bath until completely dissolved. Cool slightly and pour in a thin stream into the curd-sour cream filling, constantly stirring it with a mixer. Cut Fruit into small pieces (here pineapples) and add to the mass. Put everything in a detachable form where the cake already lies, flatten and refrigerate for 3 hours.
Prepare jelly as indicated on the package, cool until room temperature. Put beautiful fruits on the cake and pour from jelly. Everything is back in the fridge. When completely dry remove the mold.
- Recipes
TOP 7 recipes for cool pastries and cakes on hastily! Real jam! 1. Dessert "Chocolate fingers" 2. Cottage cheese cold cake 3. Coconut balls 4. "Anthill" - recipe original cake 5. Cottage cheese "Suns" 6. Chocolate honey cake "Ladies whim"7. Cakes "Bounty" Dessert "Chocolate fingers" Ingredients: Sugar - 2 cups Powdered milk - 1 cup Butter - 60 g Vanillin - 1 tsp. Chocolate - for icing Preparation: 1. Dissolve the sugar over low heat. 2 .Then add powdered milk, oil, vanillin and mix. 3. Roll up sausages from the resulting dough and place on parchment paper. 4. Bake in an oven preheated to 180°C for about 10-15 minutes (make sure that the fingers do not burn). 5. Remove from oven and cool completely at room temperature. 6. Melt the chocolate. 7. Fill your fingers with chocolate and let it harden. Cottage cheese cold cake Ingredients for the dough: Eggs - 2 pcs. Proteins - 2 pcs. Sugar - 0.5 cups Flour - 0.5 cups Baking powder - 1 tsp. Filling (cream): Cottage cheese - 0.5 kg Butter - 100 g Sugar - 0.5 cup Vanilla sugar - 1 sachet Gelatin - 15 g Sour cream - 500 g fruit (I have canned pineapples) Decoration: A pack of jelly Fruit Preparation: 1 Beat eggs and whites with sugar until a white foam is obtained. Add flour with baking powder and bake (preferably immediately in a detachable form). At 180°C about 15-20 minutes. Check readiness with a dry stick. You should get a thin crust. 2. Scroll the cottage cheese through a meat grinder 2 times or beat with a blender (so that there are no lumps). Beat butter, sugar and yolks with a mixer in another bowl. Mix with cottage cheese and sour cream, then knead well with a mixer. 3. Melt gelatin in a small amount of water in a water bath until completely dissolved. Cool slightly and pour in a thin stream into the curd-sour cream filling, constantly stirring it with a mixer. 4. Cut Fruit
-
yogurt cake with blueberries Recipes
Yogurt cake with blueberries Ingredients: Dough: Egg - 2 pcs. Sugar - 100 g Kefir - 100 ml Flour - 150 g Vanilla sugar - 0.5 tsp Baking powder - 0.5 tsp Vegetable oil - 25 ml Souffle: Drinking yogurt (I have blueberry) - 800 ml Sugar - 50 g Gelatin - 20 g Milk - 50 ml Blueberries - 1 cup Preparation: 1. Beat eggs with sugar, add vanilla sugar, kefir, butter and beat well again. Sift flour and mix with baking powder. Combine the two mixtures and mix with a spoon. Pour the dough into a springform and bake in a preheated oven at 180 ° C for about 25 minutes (readiness to check with a dry toothpick). 2. Remove the cake from the oven and leave it in the form until it cools completely. 3. Prepare the soufflé: pour gelatin with milk and leave to swell, then put on fire and heat until completely dissolved (do not boil!). Mix yogurt with sugar. Pour warm gelatin into yogurt in a thin stream. Mix well. Add berries and stir. 4. Pour the mixture onto the cooled cake. Place the cake in the refrigerator until completely set. Take out our cake and carefully remove the sides. You can decorate as you wish, I decorated with wafer rolls. Bon Appetit! #desserts.appetit
- Brownie with cottage cheese and cherries Recipes
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Brownie with cottage cheese and cherries Recipes
Brownie with cottage cheese and cherries Ingredients: Dark chocolate - 100 g Butter - 120 g Sugar - 150 g Eggs - 4 pcs. Wheat flour - 150 g Baking powder (without a slide) - 1 tsp. Cottage cheese (soft) - 300 g Vanilla sugar - 1 bag Frozen cherries (pitted) - 400 g Salt - 1 pinch Preparation: 1. Break the chocolate into pieces. Melt with butter, in a water bath or in the microwave. 2. Beat 2 eggs and 50 grams of sugar with a mixer, add a pinch of salt and vanilla sugar. 3. For curd cream: mix cottage cheese with sugar and the remaining eggs (2 pcs.). Blend with a mixer until creamy. If the cottage cheese is granular, wipe it through a sieve beforehand. 4. In beaten eggs with sugar, add cooled, melted chocolate, then baking powder and flour. Mix with a mixer at the lowest speed. 5. Pour 1/3 of the dough into a mold with high sides, greased with butter. We distribute according to the form. We spread half of the curd mass. If it is thick and does not spread, smooth with a spatula. 6. Distribute half of the cherry over the curd mass. Then pour the dough again, again the curd mass, cherries and again the dough. Try to distribute the dough evenly, somewhere it may not work out, it's not scary. On the top layer, you can make stains with a knife or a wooden stick. 7. Bake for 40-50 minutes in an oven preheated to 180 degrees. Readiness to check with a splinter - it should be dry. Cool in shape. Bon Appetit! #pastry.appetit #desserts.appetit
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Cheese cake blancmange Recipes
Curd cake blancmange Ingredients: sour cream (for the cake) - 0.5 tbsp. sugar (for the cake) - 0.5 tbsp. flour (for the cake) - 3/4 tbsp. soda (for cake) - 1 tsp chicken eggs (for the cake) - 1 pc. water (for syrup + for decoration) - 80 ml + 130 ml cottage cheese (for blancmange) - 400 g cow's milk (for blancmange) - 100 ml gelatin (for blancmange) - 10 g bananas (for filling) - 2 pcs. jelly (colorless, fast setting) - 4 g (0.5 sachet) peach (for decoration) - 1 pc. Preparation: 1. Prepare the dough for the cake. Mix all the ingredients in a bowl, beat with a mixer and leave in the cold for 30 minutes. Then pour the dough into a detachable mold, previously greased with oil. 2. Bake the cake in the oven at a temperature of 200 degrees until golden brown. Let cool. Dissolve sugar in warm water and soak the cake. 3. Prepare blancmange. Soak gelatin in 100 ml of warm milk (not boiling water). Leave yes swelling - it's about 30 minutes, stirring. 4. Mix cottage cheese, sugar and sour cream with a blender. 5. Heat milk with gelatin, but do not boil, stirring constantly. And then pour the slightly cooled gelatin mixture into the curd mass and mix. 6. Cut bananas (but any other fruits, including canned ones) into small pieces, spread over the cake, pour over the curd mass. 7. Decorate the cake with slices of peaches, pour quick-setting jelly (add 1.5-2 tablespoons of sugar, 130 ml of water into the jelly powder and boil for 1 minute, pour immediately hot, otherwise it will harden) and put the refrigerator for 3-4 hours . Bon Appetit! #pastry.appetit #desserts.appetit
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TOP 7 recipes for cool pastries and cakes in a hurry! Finger... Recipes
TOP 7 recipes for cool pastries and cakes in a hurry! Real jam! 1. Dessert "Chocolate fingers" 2. Cottage cheese cold cake 3. Coconut balls 4. "Anthill" - a recipe for the original cake 5. Cottage cheese "Suns" 6. Chocolate honey cake "Lady's whim" 7. Cakes "Bounty" Dessert "Chocolate fingers" To prepare chocolate fingers, we need the following ingredients: 2 cups of sugar, 1 cup of powdered milk, 60 g of butter, 1 tsp. vanillin, chocolate for icing Preparation: 1. Dissolve the sugar over low heat. 2. Then add milk powder, butter, vanillin and mix. 3. Roll up sausages from the resulting dough and place on parchment paper. 4. Bake in an oven preheated to 180 C for about 10-15 minutes (make sure that the fingers do not burn). 5. Remove from oven and cool completely at room temperature. 6. Melt the chocolate. 7. Fill your fingers with chocolate and let it harden. Happy tea! Cottage cheese cold cake Ingredients for the dough: 2 eggs 2 proteins half a glass of sugar half a glass of flour 1 teaspoon of baking powder Filling (cream): 0.5 kg of cottage cheese 100 g of butter half a glass of sugar 1 sachet of vanilla sugar 15 g of gelatin 500 g of sour cream fruits (I have canned pineapples) decoration pack of jelly fruits Preparation: 1. Beat eggs and whites with sugar until white foam is obtained. Add flour with baking powder and bake (preferably immediately in a detachable form). At 180 degrees about 15-20 minutes. Check readiness with a dry stick. You should get a thin crust. 2. Scroll the cottage cheese through a meat grinder 2 times or beat with a blender (so that there are no lumps). Beat butter, sugar and yolks with a mixer in another bowl. Mix with cottage cheese and sour cream, then knead well with a mixer. 3. Melt gelatin in a small amount of water in a water bath until completely dissolved. Cool slightly and pour into a thin stream
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Curd cake blancmange Recipes
Curd cake blancmange Ingredients: sour cream (for the cake) - 0.5 tbsp. sugar (for the cake) - 0.5 tbsp. flour (for the cake) - 3/4 tbsp. soda (for cake) - 1 tsp chicken eggs (for the cake) - 1 pc. water (for syrup + for decoration) - 80 ml + 130 ml cottage cheese (for blancmange) - 400 g cow's milk (for blancmange) - 100 ml gelatin (for blancmange) - 10 g bananas (for filling) - 2 pcs. jelly (colorless, fast setting) - 4 g (0.5 sachet) peach (for decoration) - 1 pc. Preparation: 1. Prepare the dough for the cake. Mix all the ingredients in a bowl, beat with a mixer and leave in the cold for 30 minutes. Then pour the dough into a detachable mold, previously greased with oil. 2. Bake the cake in the oven at 200 degrees until golden brown. Let cool. Dissolve sugar in warm water and soak the cake. 3. Prepare blancmange. Soak gelatin in 100 ml of warm milk (not boiling water). Leave yes swelling - it's about 30 minutes, stirring. 4. Mix cottage cheese, sugar and sour cream with a blender. 5. Heat milk with gelatin, but do not boil, stirring constantly. And then pour the slightly cooled gelatin mixture into the curd mass and mix. 6. Cut bananas (but any other fruits, including canned ones) into small pieces, spread over the cake, pour over the curd mass. 7. Decorate the cake with slices of peaches, pour quick-setting jelly (add 1.5-2 tablespoons of sugar, 130 ml of water into the jelly powder and boil for 1 minute, pour immediately hot, otherwise it will harden) and put the refrigerator for 3-4 hours . Bon Appetit! #pastryrecepti #dessertsrecepti
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Curd dessert(without baking) Recipes
Curd dessert (without baking) Ingredients: Soft cottage cheese - 500 g Sour cream 10% - 300 g Gelatin - 30 g Sugar - to taste Fruit - to taste Preparation: 1. Mix cottage cheese and sour cream until smooth. 2. Add sugar (or honey) to taste. 3. Pour gelatin with a glass of water for 10 minutes. Then put on a slow fire and, without bringing to a boil, stirring constantly, wait until the gelatin is completely dissolved in water. 4. Pour the gelatin into the curd and sour cream mass in a thin stream and mix thoroughly. Get a liquid mass. 5. Put your favorite fruits or berries on the bottom of the mold. Pour the resulting mixture and put in the refrigerator for 1-2 hours. 6. Serve, you can decorate with syrup, mint sprig and berries. Bon Appetit! #breakfastrecepti #dessertsrecepti
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Poppy Coconut Cake Recipes
Poppy-coconut cake Ingredients: ●150 g plums. melt butter ● 0.5 tbsp. sugar ●1 glass of coconut ●100 - 150 g of ground poppy seeds ●3 eggs ●1 glass of flour ●1 sachet of baking powder ●200 g of sour cream Preparation: poppy seeds, coconut flakes, sugar, eggs - beat, add melted butter - beat, sour cream beat, sift flour with baking powder, beat everything, put in a greased form. In the slow cooker, the baking mode is 65 minutes. In the oven for 40 minutes at 180g. Cream: 2 cups milk, 1 tbsp sugar, 2 eggs, 4 tbsp. flour. Egg + sugar + flour-mixer + a little milk. Heat the rest of the milk and pour this dough into the heated milk, stir and heat until thick. The cooled cream can be whipped with butter, 200 grams. Cut the cake slightly warm into 3 parts, coat with cream. Decorate with coconut chips. #dessertsrecepti
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Cottage cheese-banana muffins with kiwi Recipes
Cottage cheese-banana muffins with kiwi Ingredients: 150 g cottage cheese 120 g sugar 2 eggs 60 g butter 120 g flour banana kiwi vanillin 1 tsp. baking powder icing sugar for sprinkling Preparation: 1. Beat eggs with sugar until foamy 2. Mix cottage cheese and softened butter in a separate bowl. 3. Without ceasing to work with a mixer, add the curd-creamy mass to the beaten eggs. To stir thoroughly. 4. Add vanillin, baking powder. Mix. 5. Add flour. Knead the dough with a mixer. 6. Banana and kiwi peel. Cut into small cubes. Add to the total mass and mix. 7. Put the dough into molds greased with vegetable oil or lined with parchment. I got 10 pieces. 8. Bake in an oven preheated to 190°C for about 30-35 minutes. Readiness to check with a toothpick. #dessertsrecepti
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Creamy chocolate cake "Pina Colada" Recipes
Creamy chocolate cake "Pina Colada" Ingredients: For the cake: 270 g of condensed milk, 2 eggs, a bag of vanilla sugar, 100 g of starch, 150 g of flour, 1 tsp. soda (repay citric acid or lemon juice). Soufflé: pour 25 g of gelatin into 4 tbsp. water, leave for 15 minutes to swell. In a separate bowl, beat sour cream (300 g 20%), condensed milk (300 g) and vanilla sugar. Preparation: Mix eggs, condensed milk and vanilla sugar. Add starch, mix. Add flour, soda and knead not very thick dough. Divide the dough into two parts. Add cocoa to one part (2-3 tablespoons). Pour the light part of the dough into the mold, pour the dough with cocoa on top with a spoon. Put in an oven preheated to 180 degrees. Bake for 30-35 minutes. Cut the finished cake in half. Soak with Pina Colada syrup (both cakes). Put one cake in a detachable form. Pour soufflé over it. Melt the gelatin in a water bath. Also, in a water bath, slightly warm the sour cream mixture. Pour the gelatin into the warm mixture. Beat again. Pour the soufflé over the cake and refrigerate to set (an hour or two). Remove the cake from the refrigerator, remove from the mold. Top with a second layer. Drizzle with glaze. Glaze: 3 tbsp. l. sugar, 3 tbsp. l. cocoa, 3 tbsp. l. Melt milk over low heat, stirring to add 50 g of butter. Do not bring to a boil! Sprinkle the cake with crumbs white chocolate. Garnish with marmalade and nuts. And the final moment is to coat the edges and sides of the cake with cream. Cream: 8 tbsp. l. dry cream, 1 tbsp. cocoa, 1 tsp soluble coffee, a bag of vanilla sugar, 3 tbsp. milk and 1 tbsp. Baileys liqueur. Beat with a mixer. It will turn out a little watery cream, but after standing in the refrigerator, it hardens a little.
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poppy cake Recipes
Poppy cake Ingredients: 3 egg whites at room temperature 120 gr. poppy 250 ml. milk 180 gr. soft butter 150 gr. sugar a bag of vanilla sugar a pinch of salt 300 gr. flour cream: 350 gr. mascarpone 150 gr. icing sugar a sachet of vanilla sugar Preparation Bring milk to a boil, add poppy seeds, cover the saucepan and remove from heat. Cream butter with 100 gr. sugar and vanilla, add flour, mix until smooth, pour in milk with poppy seeds and mix again. Beat the whites with a pinch of salt until soft peaks, add the remaining sugar and beat until a strong, stable foam. Gently stir in egg whites. There is a lot of dough, so take a form with a diameter of 25 cm, grease with oil, sprinkle with flour, transfer the dough and bake for about an hour at 180 degrees, check the readiness with a toothpick. Remove the finished cake from the mold, cool and divide into two cakes. Prepare the cream, beat the cold mascarpone with powdered sugar and vanilla, coat the first cake, cover with the second and brush the top and sides with the remaining cream. Leave the cake for a few hours in the cold, and then eat with pleasure! Recipe author - Tarelkina
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Cake "Orange mood"
Recipes / Cakes and pastries
Cake "Orange Mood" Ingredients: for biscuit cake: 3 eggs 50g sugar 1 packet vanilla sugar 1 tsp. lemon juice 75g flour ½ tsp. baking powder for the filling: 400 g cottage cheese 9% 200 g sour cream 19% 3 tbsp. lemon juice 4-5 tbsp. sugar 20-25g gelatin + 100g milk for pouring gelatin for decoration: fruits (berries) - any (according to the season and desire). If using frozen or canned, drain well. Colorless cake jelly (or you can gel apple or grape juice). I have oranges and Haas orange flavored jellies. Preparation: prepare a biscuit: separate the whites from the yolks. Whip the egg whites to a stiff peak and set aside. Beat the yolks into foam, adding 2 tbsp. hot water. Gradually add sugar and vanilla sugar. Beat until a light mass is formed. Add lemon juice. Pour in the beaten egg whites and mix gently with a whisk. Mix flour with baking powder and sift into mixture. To mix everything. Heat the oven to 200 degrees. Line the cake pan with baking paper. Pour the dough into the mold, level and bake for 8 minutes (I baked for 16 minutes in a mold d = 26 cm). Cool the finished biscuit in the form. The biscuit comes out smooth, does not swell. Very airy, light and soft. You don't need to soak it! Filling: pour gelatin to swell. After 30-40 minutes, dissolve (it is better to use Haas instant gelatin). Let cool slightly (5 minutes). Beat cottage cheese, sugar, lemon juice in a mixer. Add whipped sour cream. Continuing to beat, we introduce the dissolved gelatin. Put a detachable form with sides with cling film, put the cake. Lay out the filling, smooth it out. We send it to the refrigerator for a couple of hours (if the gelatin is “Haas”, then for 20 minutes) Decorate: put the prepared fruits and (or) berries on the cream cheese layer (it should not completely harden so that the fruit can be slightly
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CHOCOLATE SOFFLE CAKE without baking
Recipes / Cakes and pastries
CHOCOLATE SOFFLE CAKE without baking Ingredients: For the base - 200 gr. cookies - 1 tbsp. a spoonful of cocoa - 50 gr. softened butter - 3-4 tbsp. spoons of milk For chocolate soufflé - 100 gr. chocolate - 300 gr. pasty cottage cheese at room temperature (I took the children's cottage cheese "Tyoma") - 1/4 cup powdered sugar - 1 sachet (10 gr.) Vanilla sugar - 1 tbsp. a spoonful of instant gelatin - 200 ml. cream 33% - 50 ml. chocolate or any other liquor (optional) Preparation: Cover the bottom of a 19 cm split mold with a circle of parchment, grease the sides with butter, chop the cookies, add butter and cocoa, mix, add milk if necessary, you should get a mass holding the shape. Put the finished mass on the bottom of the form, tamp, put in the refrigerator. Melt the chocolate in a water bath, add powdered sugar, vanilla sugar and cottage cheese, beat everything well with a mixer, beat the cream separately. Dissolve gelatin in a small amount of hot water (about 3-4 tablespoons), pour in a thin stream into the curd mass and mix well with a mixer, then add cream and alcohol, beat again, put the cream into a mold, put in the refrigerator overnight. The next day, walk with a knife along the edge of the mold, remove the side, the finished cake can be sprinkled with cocoa, garnished with grated chocolate or fresh berries.
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Double curd cake
Recipes / Cakes and pastries
Double curd cake Ingredients: Dough: 2 eggs 200 gr. cottage cheese 100 gr. butter 150 gr. sugar vanilla sugar 1 tsp baking powder 1/3 tsp soda 150 gr. flour cream: 250 gr. sour cream 200 gr. cottage cheese sugar Preparation Beat soft butter with sugar, continuing to beat, add cottage cheese, eggs, vanillin, baking powder, soda. Add flour and knead the dough. Transfer to a greased form (I have a diameter of 23 cm) and bake until cooked at 180 degrees, check with a toothpick, about 40 minutes. Make two from the cooled cake and layer with cream. For cream, beat sour cream with cottage cheese and add sugar to taste. All the moisture from the cream will be absorbed into the cakes and a dense curd layer will remain throughout the cake. The cake is well soaked and becomes very tender, store in the refrigerator.
- soufflé cake ( bird's milk) Recipes / Cakes and pastries
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Curd cake in a pan
Recipes / Cakes and pastries
Cottage cheese cake in a frying pan Ingredients: 1 egg 200 g cottage cheese, 1 tbsp sugar vanillin 250-300 g flour 1 tsp slaked soda. Cream: 500 ml of milk, 1 egg, 1 tbsp of sugar, 3 tbsp of flour, vanillin, 150-200 g of butter, nuts. Preparation: Grind the egg with sugar and flour, add vanillin, pour in the milk. Mix with a whisk, put on a slow fire, cook until thickened, stirring constantly. Cool completely. Beat the butter with a mixer, gradually adding the cooled custard mass. Mix the egg with sugar, add cottage cheese, vanillin, soda and gradually introduce flour. The dough should turn out not quite steep, but dense. Divide into 6-8 parts. Roll out thinly, prick with a fork so as not to swell. Bake until browned in a pan on both sides. Trim uneven edges. Cool. Lubricate the cakes with cream, sprinkle with nuts and chocolate.
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Soufflé Cake (Bird's Milk)
Cakes and pastries
Soufflé cake (Bird's milk) Ingredients: For the biscuit 3 eggs 100 g sugar 100 g flour butter for greasing the mold For the soufflé 5 proteins 25 g gelatin (120 ml water) 200 g condensed milk 100 g butter 50 g sugar vanilla sugar Preparation: Gelatin must be soaked in cold water for 20 minutes. When the gelatin swells, mix with half the sugar and put on fire until the gelatin and sugar are completely dissolved. Cool For a biscuit, beat the eggs with sugar for 5 minutes. Sift the flour and add to the eggs and sugar, mix well . Lubricate the mold with oil, pour out the dough and bake for 25-30 minutes at 180g. Check the readiness with a match, it should remain dry. Remove the biscuit from the mold and let it cool. Now the soufflé. Beat the proteins at low speed, gradually increasing it. After 5 minutes, when the whites are already well beaten, add the remaining sugar and vanilla sugar in 2 stages. Beat butter (room temperature) with condensed milk until smooth. Add gelatin and butter to the proteins. Mix everything with a mixer. Put the soufflé on the bottom of the biscuit and cover with the second part. Put in the refrigerator for a couple of hours at least. finished cake can be covered with chocolate. To do this, melt heavy cream (about 80 ml) with 100 g of chocolate and grease the cake.
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Soufflé Cake (Bird's Milk)
Cakes and pastries
Souffle cake (Bird's milk) For the biscuit 3 eggs 100 g sugar 100 g flour butter for greasing the mold For the soufflé 5 proteins 25 g gelatin (120 ml water) 200 g condensed milk 100 g butter 50 g sugar vanilla sugar Gelatin must be soaked in cold water for 20 minutes. When the gelatin swells, mix with half the sugar and put on fire until the gelatin and sugar are completely dissolved. Cool For a biscuit, beat the eggs with sugar for 5 minutes. Lubricate the mold with oil, pour out the dough and bake for 25-30 minutes at 180g. Check the readiness with a match, it should remain dry. Remove the biscuit from the mold and let it cool. Now the soufflé. Beat the proteins at low speed, gradually increasing it. After 5 minutes, when the whites are already well beaten, add the remaining sugar and vanilla sugar in 2 stages. Beat butter (room temperature) with condensed milk until smooth. Add gelatin and butter to the proteins. Mix everything with a mixer. Put the soufflé on the bottom of the biscuit and cover with the second part. Put in the refrigerator for a couple of hours at least. The finished cake can be covered with chocolate. To do this, melt heavy cream (about 80 ml) with 100 g of chocolate and grease the cake.
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Curd cake in a pan
Cakes and pastries
Cottage cheese cake in a frying pan Ingredients: 1 egg 200 g cottage cheese, 1 tbsp sugar vanillin 250-300 g flour 1 tsp slaked soda. Cream: 500 ml of milk, 1 egg, 1 tbsp of sugar, 3 tbsp of flour, vanillin, 150-200 g of butter, nuts. Grind the egg with sugar and flour, add vanillin, pour in the milk. Mix with a whisk, put on a slow fire, cook until thickened, stirring constantly. Cool completely. Beat the butter with a mixer, gradually adding the cooled custard mass. Mix the egg with sugar, add cottage cheese, vanillin, soda and gradually introduce flour. The dough should turn out not quite steep, but dense. Divide into 6-8 parts. Roll out thinly, prick with a fork so as not to swell. Bake until browned in a pan on both sides. Trim uneven edges. Cool. Lubricate the cakes with cream, sprinkle with nuts and chocolate.
In this article, we offer you a very simple cake recipe"Cold constructor". This cake has another name, "Nowhere Easier". Both names are quite justified, because this cake does not need to be baked at all! This is the so-called cold cake. It “folds”, or if you like the scientific style, it is constructed from ... oatmeal cookies. But the guests who eat it almost never know about it!
Homemade simple cake decorated with soaked lingonberries
To make this simple cold cake, we will definitely need a flat dish or tray (round, square, oval or rectangular shape - it doesn’t matter, because you design the shape of the cake yourself), and, of course, the ingredients on the list, the number of which you can vary depending on the desired size of your cake. In our recipe, we focus on a fairly large size - you can cut the pieces into 10-12 (by the way, you don’t have to eat everything at once, you can stretch the pleasure of the day by 2-3 if you store the cake in the refrigerator).
And one more important note: it is better to make a cake on the eve of the day when you are going to eat it, or at least a few hours in advance.
It is necessary:
- Cookies "Oatmeal", the most ordinary - 1 kg
- Instant coffee - 2 teaspoons (plus maybe 2-3 more teaspoons if you want to make your cream "coffee" - highly recommended to try)
- Sour cream - 300 grams (20% fat is enough)
- Sugar - 3 tablespoons, full, "with a hump"
It is also desirable to have:
- Jam (sweet and sour is better, lingonberries, cranberries are ideal, red currants are also good - try what you have), you can rub berries with sugar - 3-4 tablespoons
- Cocoa powder or instant chocolate (if you want to make your cream not coffee, but chocolate) - 2-3 teaspoons
- Anything suitable for decorating a cake on top. If the house has soaked cranberries or cranberry is a super option that gives a “sour note” in taste; you can get by with the usual powder for the cake (sold in stores ready-made) or coconut flakes(you can also buy, but this option is "for an amateur"). You can rub or break the chocolate bar into pieces.
Cooking (Now you will see that this is indeed simple cake recipe !):
First, prepare the sour cream. To do this, put our sour cream in a bowl, add sugar (and, if you want, instant coffee for the coffee version of the cream or cocoa for the chocolate version).
In a large mug (300-400 ml), pour 2 teaspoons of instant coffee with boiling water and stir, do not add sugar. With the help of tweezers, tweezers or two teaspoons, quickly dip the cookies in coffee for literally 1 second, otherwise it will get wet and fall apart, and put on a dish.
We dip one cookie after another and lay out a layer on the dish, pressing the cookies against each other so that there are no cracks and holes between the cookies (it is easy to flatten the cookies soaked in coffee with your fingers and press them against the neighboring cookie).
We coat the layer with sour cream.
We coat the layer on top sour cream a little bit of jam.
In a similar way, lay out the second layer and coat it with cream, then lay out the third layer of cookies. Note that the number of layers depends on the size of the dish and the number of cookies, but it's best not to make more than three layers or you run the risk of your cake falling apart.
We cover the top layer of cookies (in our version, the third one) with cream, and also slightly grease the sides of our cake with cream (often, since the cream is quite liquid, there is no need for this, because the cream itself has already begun to “artistically” flow down the sides of the cake). We decorate the cake on top (berries, powder, chocolate, etc. - of your choice).
We put the cake in the refrigerator, without covering it with anything.
