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:
Divide the dough into 6 equal parts and grind them into cakes 3—4 mm thick.
Bake the cakes in the oven at 180 degrees until golden brown. Cool the cakes.
Melt the butter, add honey and bring to a boil. Cook the syrup for 5 minutes, stirring constantly.
Chop the nuts and fry in a dry frying pan.
Mix sour cream with nuts.
Assemble the honey cake by layering the cakes with sour cream. Lubricate the top and sides with cream too.
Cover the honey cake with the remaining cream. Sprinkle coarsely chopped nuts on top and refrigerate for 3—4 hours until the cake is soaked in cream.
Fruit cake
Fruit cake is a delicious delicacy that is sure to please both children and adults. This cake is light and refreshing thanks to the addition of fresh fruit. We used ripe berries in this recipe, but you can also add any other fruit you like.
Ingredients:
2 eggs
120 g sugar
120 g flour
1 tsp baking powder
1 tsp vanilla sugar
300 g butter
200 g sour cream
300 g fresh berries (strawberries, raspberries, blueberries)
200 g fresh fruit (kiwi, peaches, oranges)
200 ml whipped cream
50 g chocolate (for decoration)
Instructions:
Preheat the oven to 180°C. Line a 24cm baking dish with parchment paper.
Separate the eggs into whites and yolks. Beat the whites with half the sugar until stiff peaks form.
In another bowl, beat the butter, remaining half the sugar and vanilla until fluffy. Add yolks and flour, mix.
Gradually add the beaten egg whites to the batter, stirring gently to maintain a fluffy texture.
Place the dough in the prepared pan and place in the oven for 25—30 minutes. Check the doneness of the cake with a toothpick – if it comes out clean, the cake is ready.
Cool the cake on a wire rack and cut it horizontally into two layers.
Whip the cream until peaks form.
After spreading sour cream on one half of the cake, distribute the berries evenly on it. Place the second cake layer on top.
Decorate the cake with the remaining fruit and whipped cream.
Melt the chocolate and decorate the cake by creating patterns.
Transfer the cake to a plate and chill in the refrigerator until serving.
Mint chocolate cake
Ingredients:
For the biscuit:
200 g flour
200 g sugar
6 eggs
100 g cocoa powder
1 tsp baking powder
1 tsp vanilla extract
For cream:
300 g dark chocolate
200 g cream
100 g butter
2 tbsp. fresh mint
1 tsp vanilla extract
100 g sugar
For decoration:
fresh mint
chocolate chips
Preparation:
Let’s start by preparing the biscuit. Preheat the oven to 180 degrees. Beat eggs with sugar until bright foam forms. Gradually add flour, cocoa powder, baking powder and vanilla extract. Mix thoroughly.
Pour the batter into the baking pan and bake in the preheated oven for about 30—35 minutes. Check the readiness of the biscuit by inserting a toothpick into it. If it comes out dry, the biscuit is ready. Let it cool completely.
Now let’s start preparing the cream. Melt the chocolate along with the butter in a water bath. Add fresh mint and vanilla extract and mix thoroughly.
In a separate container, beat the cream and sugar until stiff. Gradually add whipped cream to chocolate mixture and mix gently.
Now let’s assemble the cake. Cut the biscuit horizontally into two parts. Spread half the cream onto one half of the sponge, then cover with the other half of the sponge and spread the remaining cream evenly. Make sure the cream is thoroughly distributed throughout the cake.
Decorate the cake with fresh mint and chocolate chips. Place the cake in the refrigerator for several hours to allow the cream to harden.
Truffle cake
Ingredients:
200 g dark chocolate
200 g butter
200 g sugar
4 eggs
200 g flour
1 tsp baking powder
200 g chocolate for coating
200 g cream
2 tbsp. cocoa powder
2 tbsp. butter
100 g cocoa powder for dusting
Chocolate truffles for decoration
Instructions:
Melt the dark chocolate and butter over low heat, stirring constantly. Let cool.
In a separate bowl, beat eggs with sugar until fluffy.
Gradually add the beaten eggs to the dark chocolate, stirring constantly.
Sift flour, baking powder and cocoa powder into a sieve.
Stir
Mix the flour with the dark chocolate and eggs, stirring gradually and gently until a homogeneous СКАЧАТЬ