The art of desserts: the best cake recipes. Алексей Сабадырь
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Название: The art of desserts: the best cake recipes
Автор: Алексей Сабадырь
Издательство: Издательские решения
isbn: 9785006223974
isbn:
200 g shortbread cookies (any without filling will do)
100 g coconut flakes
400 g mascarpone
200 g condensed milk
200 ml cream (35% fat)
50 g butter
50 g white chocolate
50 g sugar
vanilla extract
coconut flakes and coconut petals for decoration
Preparation:
Grind the cookies in a blender until crumbly.
Add coconut flakes to cookie crumbs.
Melt the butter and add to the coconut cookie crumbs.
Stir until smooth.
Place the coconut cookie crumbs into a bottomed cake tin (20—22 cm in diameter) and press down.
Place the mold in the freezer.
In a bowl, mix mascarpone, condensed milk, vanilla extract.
Whip the cream until thick and add to the mascarpone.
Stir until smooth.
Remove the pan from the freezer and spoon the cream onto the cookies.
Smooth the surface and refrigerate for 2 hours.
To make the frosting, combine the butter, white chocolate and sugar in a bowl.
Melt in the microwave or in a water bath.
Remove the cake from the refrigerator and pour the frosting over it.
Sprinkle with coconut flakes and coconut petals.
Place the cake in the refrigerator for several hours to soak.
Blueberry pie
Ingredients:
250 g flour
150 g butter
100 g sugar
1 egg
1 teaspoon vanilla extract
500 g blueberries
100 g sugar
2 tablespoons starch
juice of half a lemon
cream for decoration (optional)
Instructions:
Mix flour and salt in a bowl. Add the chopped butter and rub it into the flour until you get tiny pieces. Add sugar, egg and vanilla extract, kneading the dough until smooth.
Form the dough into a ball and wrap it in film. Leave the dough to rest in the refrigerator for 30 minutes.
At this time, prepare the filling. In a large bowl, combine blueberries, sugar, cornstarch and lemon juice. Stir until all ingredients are evenly combined.
Preheat the oven to 180°C.
Divide the dough into two parts – one for the bottom of the pie, the other for the top. Roll half of the dough into the bottom of the baking dish, making sure the dough covers the bottom and sides.
Pour the filling into the prepared pan.
Roll out the second part of the dough and cut it into narrow strips. Arrange the strips through the filling in a lattice pattern.
Brush the top of the pie with egg and place in the oven. Bake the pie for 45—50 minutes until the crust is golden.
Let the pie sit for 15—20 minutes before serving.
Serve pie with whipped cream, if desired.
Caramel cake
Ingredients:
200 g butter
200 g sugar
4 eggs
200 g flour
1 tsp baking powder
1 tsp vanilla extract or vanilla sugar
200 ml caramel sauce or condensed milk
For caramel cream:
200 g butter
200 g sugar
200 ml cream
200 g boiled condensed milk
Instructions:
Beat butter and sugar until thick foam. Add one egg at a time, continuing to beat.
Gradually add flour, baking powder and vanilla extract. Mix the dough thoroughly.
Place the dough in a baking dish and grease the bottom and sides with oil. Bake in a preheated oven at 180 degrees for about 30—40 minutes, or until the cake is golden brown.
Let the cake cool, then cut it into two halves.
For the caramel cream, beat the butter and sugar until smooth. Gradually add cream and boiled condensed milk, continuing to beat.
Spread half the cake with caramel cream, then cover with the other half of the cake.
Place caramel cream on top and sides of the cake.
Decorate the finished cake with caramel slices or sprinkle with ground nuts.
Honey cake
Ingredients:
4 eggs
1 teaspoon baking soda
1 cup of sugar
2 cups of flour
150 g butter
500 g honey
500 g sour cream
1 teaspoon vinegar
200 g nuts (walnuts, almonds or nuts to taste)
Preparation:
Beat eggs with sugar until fluffy.
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