How to cook a cake "Tenderness": a step by step recipe. Cake "Tenderness" - a recipe that has been tested over the years How to bake a delicate cake

Cake Tenderness really has a delicate taste, it literally melts in your mouth. At the same time, the dessert is quite satisfying, to remove cravings for sweets, you are unlikely to need more than two pieces with tea. The recipe is incredibly simple, easy and fast.

Tenderness in the dessert is provided by the taste of condensed milk, with which the cakes are generously soaked. Even in the photo, this dessert looks very tender. The cake has a traditional, and therefore win-win taste, such tenderness will surely delight your guests.

For fans of the chocolate taste, we specially inform you that such a taste can be easily given to these pastries by slightly changing the recipe. To do this, add a few tablespoons of cocoa powder to the cake dough, then the cake will turn into chocolate tenderness. It will turn out very tasty too. And the cake will look more chocolate, and not as light as in the photo.

The baking recipe consists of the following ingredients: one can of condensed milk, 500 grams of flour, one egg, 1 teaspoon of soda.

For the cream, we need: 2 eggs, 500 ml of milk, one glass of sugar, two tablespoons of flour, vanillin, 200 g of butter. We will decorate the tenderness dessert with 100 g of dark chocolate and almonds.

Let's start by making the cream. To do this, take a deep saucepan or stewpan and break eggs into it, add sugar and milk to them. Beat the ingredients with a mixer. Then add flour and vanillin there. Start the mixer again.

Put the saucepan on a slow fire, cook and stir constantly until the contents thicken. To understand that the cream has thickened well, air bubbles will help you, which will begin to appear on the surface. This means that it is time to remove the cream from the heat and give it time to cool.

While the cream is cooling, let's prepare the dough. Pour the condensed milk into a deep bowl, then break an egg into it. Mix these two ingredients with a spoon. Then pour some more flour there and work with a spoon again. Then add the remaining flour and knead the dough with your hands. The recipe does not require too steep dough kneading. On the contrary, in order for the cake to correspond to the name tenderness, the dough must be soft, not sticky to the hands.

The photo shows that a cake called tenderness consists of many cakes, at least six or seven pieces. Therefore, now we form a sausage from the resulting dough and cut it into the number of pieces we need. These will be future cakes.

So, we take one piece of dough, roll it out with a rolling pin, and cut it into a circle shape. You can put a plate on the dough and circle its outline. Then the cakes will turn out to be perfectly round in shape, as in the photo.

The recipe is different in that the cakes for it are cooked in a pan. We bake the cakes in a dry hot frying pan on both sides until each side is browned.

From the rest of the dough, also form cakes, as a result there will be about ten of them, as the recipe suggests. In the photo, the cake looks very layered.

Cake assembly

Before collecting tenderness dessert, while the cakes are cooling down, let's go back to the cream for a while. In the cooled cream, put the melted butter, and beat everything together again with a mixer. Now the cream recipe is fully respected.

Now let's assemble the cake. We put the first cake on a beautiful dish, grease it generously with cream, and so on all the other cakes, including the top one.

At the very top of the tenderness dessert, grate bitter chocolate and spread the almonds. Now it will turn out beautifully, as in the photo. We send the sweetness to the refrigerator, best of all at night. Although, if you did not decide in advance to bake a cake, but right today, then a few hours in the refrigerator will be enough.

Almost all housewives want to have the simplest and most tender, very tasty cake in their piggy bank. The recipe for such a cake exists in real life. Cooking it is absolutely not difficult, so any novice hostess can handle it.
Cakes:
- a can of condensed milk;
- 2 eggs;
- 250 grams of flour;
- 1 sachet of vanilla sugar;
- 1 teaspoon of baking powder.
Impregnation:
- 1 glass of water;
- 0.5 cups of sugar;
- 2-3 tablespoons of liquor, brandy, cognac.
Cream:
- 500 grams of sour cream;
- 1 glass of powdered sugar;
- nuts, raisins, dried fruits or candied fruits as desired.

Recipe with photo step by step:

In order to get a tender cake, the first thing to do is to cook the cakes. To do this, condensed milk is poured into a deep bowl and 2 eggs are driven in.




After that, the sifted flour and baking powder are added.

You can start mixing the dough with a spoon, gradually you will need to continue kneading the dough with your hands. Knead the dough until it stops sticking to your hands. If flour is not enough, then it is worth adding it. Everything will depend on the density of the condensed milk and the size of the eggs.




The dough can be allowed to rest for five or ten minutes. This is the best time to cover it. After resting, the dough is divided into pieces of the same size. There can be from 4 to 6 such pieces. Each piece of dough is rolled out in the form of a circle.




The oven heats up to 180 degrees. Bake the cakes for 5 to 7 minutes. Everything will depend on the oven.
Cakes should be completely cool.

For impregnation, you need to heat water and dissolve sugar in it. When the water has cooled, add cognac.






To prepare the cream, sour cream is whipped with sugar and vanilla sugar.




In order to assemble the cake, you need to put a tablespoon of cream on the dish. The first cake is laid out on this cream, which must be soaked in syrup and smeared with cream. On top of the cream, you can spread dried fruits, nuts or raisins.




Thus, the whole cake is collected. When the cakes are cut off, the trimmings remain, which can be crushed with a rolling pin and sprinkled over the cake.

In order for the cake to be tender, it must be well soaked. To do this, you can put a large bag on the form with a cake and put the cake in the refrigerator overnight for soaking.




The next day, the cake will be the most tender and delicious. Cakes are very tender and tasty due to condensed milk. Impregnation with alcohol allows you to give a very delicate and delicate aroma.

If you like airy chocolate biscuit and sour cream with vanilla flavor and aroma, then you will not be able to pass by the Tenderness cake.

Cake Tenderness is not just a dessert with an amazing taste, it is also a huge boost of energy and cheerfulness. If you are in a bad mood, tired, have no more strength for anything - make yourself fragrant tea, cut off a piece of cake and see how life will immediately get better!

The dish is not very difficult to prepare, does not require special culinary preparation. Therefore, it is not at all necessary to wait for the New Year to cook it. Do it right now. Pamper yourself and your family. Give a holiday in the middle of the working week!

A set of products for making the Tenderness cake:
for the test:

• flour - 100 grams
• cocoa powder - 2 tbsp.
• chicken eggs - 5 pcs.
• sugar - 150 grams
• baking powder - 1 tsp

for cream:

• sour cream - 200 grams;
• vanillin - 1 sachet;
• sugar - 150 grams;
• cottage cheese - 200 grams;

Step-by-step instructions for the Tenderness cake dish

Now you can prepare the cream for the cake. The cream will be sour cream. Although you can use any other cream that you like to make the Tenderness cake.

For sour cream, beat sour cream, cottage cheese, sugar until a homogeneous tender mass. The cream is ready, by this time the cake has already cooled down. It must be cut into equal strips. It remains to collect the cake. We take a strip of cake, grease with cream. We continue to grease all our cakes.

Put the finished Delicate cake in the refrigerator for a couple of hours. Sprinkle with grated chocolate or cocoa when serving.

The “Tenderness” cake turns out to be really melting tender, each piece just melts in your mouth. And the original design of the cake will appeal to all your family and friends.
Happy tea.

Place the raisins in a bowl of hot water and leave for 30 minutes. Then discard in a colander, rinse and dry. Dissolve 25 g of gelatin in 100 ml of warm water. Dissolve the remaining gelatin in grape juice.

Crush cookies into crumbs. Break dark chocolate into small pieces and melt in a water bath. Add biscuits and raisins to chocolate, mix. Line the bottom and sides of a detachable form with a diameter of 22 cm with parchment. Pour in the chocolate mixture, smooth the surface and refrigerate.

Grate white chocolate on a coarse grater. Beat sour cream with sugar until it is completely dissolved. Add grated chocolate and gelatin dissolved in water. Mix.

Whip cream into stiff peaks. Gently fold into sour cream mixture. Put in a mold on a chocolate substrate, smooth the surface and return to the refrigerator for at least 1.5 hours.

Warm the gelatin diluted in juice slightly, stirring constantly, then allow to cool. Wash grapes, dry. Cut each berry in half and remove the seeds. Lay the grapes on top of the cake.

Brush the top of the cake well with the gelatin mixture and refrigerate until completely set, about 3 hours.

Cake "Tenderness" - a combination of delicate, "melting" textures, distinguished by a non-sweet caramel-creamy taste. These are air-cooled cakes reminiscent of your favorite ice cream.

Compound:

Cream:

Dough:

• condensed milk - the remaining half a can (150 g);
• flour - 0.2 kg;
• butter - 130 g;
• eggs - 3;
• baking powder - 15 g;
• cocoa - 1 tsp or 1 tbsp. l. (to your taste);
• sugar - 0.15 kg.

Impregnation:

• ready coffee (not hot) - 0.1 l.

Cooking steps:

1. They arrange a water bath (for cream): boil water in a saucepan, put a container in it (not at the bottom).
2. In a container in a bath, a well-mixed mixture of three components is heated: yolks, condensed milk, milk.
3. The cream does not stop stirring, whisking slightly, cleaning the walls of the dishes with a spoon so that the mass does not burn.
4. After 4 min. pour in a mixture of starch with 1 tbsp. l. water, continue to cook over low heat (stirring).
5. The oven is set to 180 ° C.
6. To get a fluffy biscuit, beat a mixture of eggs, 2 g of salt, sugar, bringing the composition to the consistency of meringue foam (for 8 minutes).
7. Oil (warm), condensed milk is introduced into the mass.
8. Sift flour, cocoa, baking powder over the workpiece. Everything is beaten to make a gentle homogeneous dough.https://www.youtube.com/watch?v=HSGi2PvSWaY
9. In a special "biscuit" form, the dough is leveled and left in the oven.
10. After 30 min. check the cake with a wooden stick: if the dough does not remain on it, the biscuit is ready.
11. Finish the process by preparing the cream: cocoa, warm butter 1 min. whipped. Slowly pour the custard into the butter, continuing to beat. The mixture must be homogeneous. If you need a thicker cream, leave for 3 minutes. in the freezer.
12. The cakes are divided into three plates with a thread, each is poured evenly with warm coffee.
13. The resulting cream covers the cakes and the surface of the cake.
14. For impregnation of biscuits, 1-2 hours are enough (preferably in the refrigerator).

The cake has a mild caramel-coffee taste, a pleasant delicate and moist texture. There is no cloying, hard pieces, contrasts of tastes in it.

Grandma Emma's Step by Step Recipe

Compound:

Cream:

Biscuit:

• oil - 0.1 kg;
• flour - 0.3 kg;
• yolks - 3;
• eggs - 5;
• vanilla sugar - 20 g (3 tsp without top);
• sugar - 0.25 kg.

Impregnation:

• sugar and water - 110 g each (half a glass).

Cooking steps:

1. The oven is set to 180 ° C.
2. Eggs with additional yolks and sugar are brought with a mixer to a fluffy mass without grains.
3. The mixture is heated in a water bath, beating for 1 min. (up to 40 °С).
4. The mixture is removed from the bath, whipped at maximum power with a mixer (12 minutes).
5. Sift flour over egg foam, mix with a spoon from the edges to the center, without disturbing the splendor of the mass.
6. 2 tablespoons of egg dough are added to liquid butter, mixed and poured into the main dough, gently mixed thoroughly.
7. The blank is poured onto parchment paper with a thin layer of oil.
8. The dough is cooked in the oven for 40 minutes.
9. Before cutting, it is worth leaving the dough in the room for a couple of hours to cool down, “rest”.
10. Impregnation is prepared: sugar and water are stirred (until the grains dissolve), boil for a couple of minutes.
11. At the same time, put the gelatin to swell in water (according to the instructions on the sachet), melt the pieces of chocolate in a water bath (while stirring), boil a part of the cream prepared for the cream (300 ml) separately.
12. The remaining 600 ml of cream are cooled in the refrigerator (or in the freezer, but not until frozen). https://www.youtube.com/watch?v=epBNXE1IZmY
13. For caramel, melt and boil sugar in a saucepan (get a brown mass).
14. Boiled cream is poured into boiling caramel, stirred, removed from heat.
15. Grind the yolks until smooth, adding a little caramel. Put the composition on fire, warm up, stirring, to 180 ° C.
16. Immediately off the heat, whisk this sauce until cool.
17. Pour warm chocolate into the sauce, beat for 2 minutes.
18. In a water bath, the swollen gelatin is completely melted, poured into the cream, mixed.
19. Cold cream is brought to a strong foam (5 min.).
20. Cream is poured into the cream in parts, gently stirring each portion.
21. The cake is assembled: the biscuit is divided into 3 equal plates with a thread, each is lubricated with a third of the cream composition, they cover the top with the sides.
22. The cake is kept in the refrigerator for 4 hours.
23. The finished product is densely covered with slightly golden almond petals, decorated with strips of chocolate and cream.

Delicate caramel cream goes well with moist cakes. The absence of contrasting flavors and the creamy texture of the whole cake justify its name - "Tenderness".

From biscuit cakes

Compound:

Cooking steps:

1. The temperature in the oven is set to 180°C.
2. Sugar with vanilla and eggs is brought with a mixer to a dense foam.
3. Sift the flour mixed with baking powder over the foam, stir into the egg foam ( from the edges to the center with gentle movements).
4. The biscuit will be ready in the oven in 30 minutes. It is taken out, divided into equal plates.
5. Powdered sugar, condensed milk, vanilla are ground, introduced into cottage cheese grated through a sieve, beaten.
6. The cakes are covered with peach syrup, cream, chopped peaches are laid on top of each layer.
7. Cream, chocolate chips are leveled on the surface of the cake.
8. Leave to soak for 3 hours https://www.youtube.com/watch?v=3Etb5PM5ipo

Biscuit cake "Tenderness" is a caramel-curd lush cream on wet biscuits, which are complemented by the aroma of peaches. Delicate taste, delicate texture, moderate sweetness are the main "chips" of the cake.

"Air tenderness" with kiwi and banana

Compound:

Cakes:

Cream:

• non-acidic sour cream (high fat content) - 0.8 l;
• condensed milk - 0.4 l (can).

Impregnation:

• water - 10 tbsp. l.;
• sugar - 9 tbsp. l.

Filling:

• large banana - 3 pcs.;
• large kiwi - 4 pcs.

Cooking steps:

1. Set the oven to 170°C.
2. Each protein is carefully poured into a small bowl, checked that there are no drops of yolk in it, poured into a common container.
3. The yolks and sugar are ground and brought to a light cream color with a mixer.
4. The proteins are carefully transferred to the yolks (if the opposite is true, the foam will settle), beat 4 min.
5. The flour sifted 1 time is sifted again over the egg foam, stirred from the bottom to the top. https://www.youtube.com/watch?v=QhWsATq5CEM
6. Distribute the workpiece on oiled parchment in a baking sheet, send to bake.
7. After 30 minutes, it is worth checking the readiness of the muffin with a wooden skewer.
8. The biscuit is covered with a film so that it does not dry out, kept for 4 hours (or night) in the room.
9. The cream is made from sour cream with vanilla, condensed milk. They are beaten to make a strong airy mass.
10. "Impregnation" is boiled from sugar and water (until caramel color and the absence of grains). The cooled syrup is put in the cold.
11. Cutting fruits.
12. The cake is divided into 3 donuts, smeared with cold syrup, treated with cream.
13. Rows of bananas or kiwi are distributed on each layer (alternately).
14. Coat the surface with the sides with a thick layer of cream.
15. Let the cake stand for 5 hours (preferably overnight).

This is a very soft cake with a fruity caramel flavor. The baking surface can be poured with chocolate (preferably milk or white), sprinkled with juicy coconut flakes.

Cooking without baking

Compound:

Cookie cakes:

• salted cracker - 0.25 kg.

Cream:

Glaze:

• cocoa - 6 tbsp. l. (without top);
• sugar - 5 tbsp. l.;
• milk - 9 tbsp. l.

Cooking steps:

1. Eggs are beaten with condensed milk, vanilla, diluted with milk until smooth.
2. Cook the workpiece over low heat for 3 minutes, stirring and checking the bottom with a spoon (so that the mixture does not stick).
3. Leave the composition to solidify.
4. Sugar is mixed with cocoa, the mixture is melted in milk, boiled for 2 minutes.
5. Warm butter is whipped to a creamy texture, mixed with the cooled sweet mass, whipped.
6. Crackers are distributed on parchment in a deep bowl, then cream.
7. Make layers until the products run out.
8. Cover the workpiece with glaze.
9. You can enjoy a product that has been infused for 3 hours in the refrigerator.https://www.youtube.com/watch?v=jXUdSvk-7L8

They eat such a cake-cake with a spoon because of the very soft texture. Sweet cream goes well with a salty layer. When cold, the milk caramel cream resembles ice cream.

With meringue at home

Compound:

Meringue:

Filling:

• pure golden peanuts - 0.5 stack. + 2 tbsp. l.;
• cream (from 36%) - 0.7 l;
• powdered sugar - 75 g (4 tablespoons).

Decoration:

• 35 g chocolate chips (2.5 tablespoons);
• strawberries - 0.7 stack. (more than a half).

Cooking steps:

1. In a dry bowl, beat the whites (without drops of yolk).
2. The oven is turned on at 120 °C.
3. Proteins are brought with a mixer to a transparent foam, pour the powder in a spoon, continue to beat for 10 minutes. (to strong peaks).
4. Pour 0.5 meringue onto one parchment paper on a baking sheet, the second part onto the second sheet with baking paper.
5. Meringue is cooked at 100 ° C for 1 hour 30 minutes. (all this time they do not open the closet).
6. The dryness and creamy color of the cakes is an indicator of readiness.
7. Golden (warmed up on a baking sheet) peanuts are kneaded into large grains with a rolling pin.
8. Whip cold cream, add powder, repeat the process.
9. Stop whipping as soon as the cream becomes dense, will not spread on a spoon.
10. Cake layers: cake, cream, nuts (2 times).
11. Slices of strawberries cut into petals are laid out on the surface of the cake.
12. Immediately after assembly, the cake will be crispy, and after 12 hours it will turn into a delicate mousse. Choose the option to your taste.https://www.youtube.com/watch?v=_tZAaI1R_F4

There is no flour or biscuits in this version of the Tenderness cake, which makes the texture even more delicate. Meringues with cream and strawberries chilled to the temperature of soft ice cream is another delicious variation of this dessert.

Curd cake "Tenderness"

Compound:

Cream:

• vanilla and regular sugar - 1 tbsp. l.;
• sour cream - 0.25 l.

Cooking steps:

1. The oven is turned on at 170 °C.
2. Shavings are made from butter, which are ground to a homogeneous slurry with cookies, left in the cold.
3. Eggs are ground, sugar is added, brought with a mixer to a cream texture.
4. Mix sour cream and flour.
5. Cottage cheese is “passed” through a sieve (to a tender paste).
6. Mix egg cream, sour cream, curd paste.
7. The composition of the cookies is laid out on parchment in a deep baking sheet, pressed to the bottom and walls.
8. Curd paste is poured into this cookie mold.
9. The product is baked for 45 minutes.
10. Vanilla and regular sugar are introduced into sour cream, rubbed so that there are no grains.
11. Sweet sour cream is poured over the cake, returned to the oven, after 5 minutes. dessert is ready.https://www.youtube.com/watch?v=N4o1d_F_J5c

This cheesecake topped with sour cream is served cold (or warm). The product can be covered with nuts, fruits (sprinkled with vanilla powder).
The peculiarity of the types of cake "Tenderness" lies in the caramel-creamy taste of both cakes and cream. Softened donuts become slightly creamy. This is one of the most delicate sweet treats.