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:
Add butter and cocoa powder, stir and let cool.
Frost one half of the cake, then cover with the other half of the cake.
Heat the remaining chocolate for coating and coat the top and all sides of the cake.
Dust the cake with cocoa powder and decorate with chocolate truffles.
Chill the cake in the refrigerator until the chocolate is completely set.
Brownie cake
Ingredients:
200 g dark chocolate
200 g butter
250 g sugar
4 eggs
150 g flour
1 teaspoon vanilla extract
100 g nuts (you can use walnuts, almonds or hazelnuts)
chocolate glaze (optional)
Instructions:
Preheat the oven to 180 degrees. Cover the baking dish with baking paper.
Melt the chocolate and butter over low heat in a double boiler, stirring gently.
Cool the mixture to room temperature.
In a large bowl, beat eggs with sugar and vanilla extract until fluffy.
Gradually add the chocolate mixture to the egg mixture, stirring constantly.
Sift the flour through a sieve and add to the dough, stirring slowly until smooth.
Pour the batter into the prepared pan and spread evenly.
Sprinkle the nuts on top and press them slightly into the dough.
Bake the cake in the oven for about 25—30 minutes, or until the cake is springy to the touch.
Cool the cake in the pan before transferring it to a tray.
If desired, you can decorate the cake with chocolate icing.
Cut the brownie cake into portions and serve.
Sponge cake with cream
Ingredients:
For the biscuit:
4 eggs
150 g sugar
150 g flour
1 tsp baking powder
a little vanilla extract
For cream:
500 ml cream
100 g powdered sugar
1 tsp vanilla extract
For decoration:
fresh fruits (strawberries, kiwi, peaches)
chocolate chips or nut crumbs
Instructions:
Prepare a sponge cake. To do this, preheat the oven to 180 degrees. Line a baking dish with baking paper, grease with oil and sprinkle with flour.
Beat eggs with sugar until light foam forms. Add vanilla extract.
Sift the flour with baking powder and gradually add it to the eggs, gently mixing the dough.
Pour the batter into the prepared pan and bake in the oven for about 25—30 minutes until the sponge is golden and springs back when pressed.
Let the cake cool completely, then cut it into two equal parts.
Prepare the cream that will decorate the cake. Beat the cream with the powdered sugar and vanilla extract until stiff peaks form.
Fold the cake, brushing the inside of the sponge with cream. Don’t forget to frost the top of the cake as well.
Decorate the cake with fresh fruit and sprinkle with chocolate chips or nut crumbs.
Place the cake in the refrigerator for a few hours to allow it to soak and become richer.
Your sponge cake with cream is ready to serve! The result is an incredibly delicious dessert that is suitable for any holiday or just for morning coffee.
Pavlova cake
Pavlova cake is an exquisite and magnificent delicacy that has conquered the world with its delicate texture and bright taste. This cake was named after the Russian ballerina Anna Pavlova and, although its origins are not entirely clear, many believe that it originated in Australia.
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