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Cake Recipe Cookbook: Over 200 Simple and Delicious Cake Recipes for Cake Lovers


Teresa Moore Copyright 2018


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Table of Contents: Introduction Cake "Smetannik" "Zebra" cake Carrot cake with walnuts and cinnamon Cake "Pancho" with pineapple and walnuts Cake "Prague" according to an old recipe Traditional Napoleon cake Cake with cherry and cream of mascarpone cheese Cake "Praha" with apricot jam Chocolate cake with chocolate cream Chocolate cake Honey cake Cake pigeon's milk Cake "Three Creams" Cake "Anthill" with condensed milk Hepatic cake with carrots and onions Strawberry cake Cake "Prague" with sour cream Cake "Anthill" with walnuts Cake "Black Forest" with fresh cherries Apple taten on sour cream dough Carrot cake with zest The most chocolate cake in the Instant Pot Cake "Napoleon" with orange cream Cake biscuit ÂŤGrafskie ruinsÂť Chocolate-banana cake with gingerbread Pancake cake with condensed milk cream Peach cake with sour cream Carrot cake with cream based on Philadelphia cheese Curd cake with whipped whites Carrot cake Chocolate cake Pancake cake with cottage cheese and blueberries Chocolate cake with strawberries Swedish chocolate cake Jelly cake with biscuits without baking


Cake "Three Chocolates" with cream Chocolate cake without eggs Multicolored cake with cheese cream Cake "Napoleon" made from puff pastry Cake soufflĂŠ with cottage cheese Cake "Turtle" Cake "Napoleon" with cream of condensed milk Strawberry cake Cake "Monastic Cottage" Curd cake with cream without baking Cake "Pancho" Chocolate cake with cream Cake "Gift" Cake pigeon's milk Lemon cake Banana cake with sour cream Cake "Flight" Quick cake "Turtle" with sour cream Chocolate cake with cocoa Cake with cherry and cottage cheese Hepatic cake with carrots Pumpkin cake Hepatic cake with vegetables "Zebra" cake Cake "Honey" Cake with bananas, nuts and chocolate Truffle homemade cake Chocolate cake with mascarpone in glaze Chocolate cake with mascarpone Puff cake with fresh berries and cream Cake "Caliph for an hour" Chocolate-banana cake without roasting Four quarters cake with chocolate Cake "Leningradsky" Cake "Lady fingers" Rainbow cake Cake without baking Cake with sour cream


Cake "Napoleon" from the purchased test with a custard Home Cake "Bird's Milk" Biscuit berry cake with cream cheese cream Cake with cottage cheese and mousse "Tears of an angel" Cake "Napoleon" from chopped dough with custard Curd cream for cake and cupcake Lemon curd cake Italian chocolate dessert Cake "Napoleon" with nuts Vienna chocolate cake "Sachertorte" Cake "Napoleon" with cocoa Chocolate Devil Cake Chocolate-almond cake Cake with cream Fast cake without baking Cake "Three Encounters" Fruit cake-jelly Chocolate cake with liquid center Cake with boiled condensed milk Liver cake with garlic and mayonnaise Light chocolate biscuit Cake with whipped cream and fruit Chocolate cake with orange cream Biscuit cake dries Hepatic cake with garlic Classic honey cake Delicate coconut cake with sour cream Cake with lemon cream Cake "The Enchantress" Strawberry cake Honey-nut cake with creamy cream Cake with chocolate icing Cake "Black Forest" with cherry and chocolate cream Cake with raspberries and strawberries Chocolate cake with icing Biscuit cake with bananas and strawberries Custard cake Nut cake with condensed milk


Cake of liver minced meat Classic cake with cream of boiled condensed milk Honey biscuit cake Cake in chocolate glaze Cake "Drunken Cherry" in the glaze Pancake cake with cheese cream Yoghurt-lemon tart with rosemary Cake "Praha" with vodka Cake with cheese cream Cake "Zebra" with glaze Coffee cake with walnuts Sour cream cake with poppy seeds and dried fruits Coconut cake with custard Chocolate cake with pistachios and olive oil Delicate cake Yogurt cake with kiwi and banana Simple chocolate cake with sour milk with bananas White chocolate cake Chocolate cake with blueberries and cherries Pancake cake Pancake tiramisu cake Cake with prunes Chocolate-waffle cake Carrot cake with raisins and cinnamon Chocolate-buckwheat cake with marshmallows Cake with chocolate paste Cake with peanut cream Fruit cake Quick chocolate cake with sour cream Cake with bananas and lemon-vanilla custard Home Cake "Bird's Milk" with eggs Cake with pear and chocolate Cake with raspberries Carrot cake with cream cheese cream Cake with almonds and pineapples Cake with cream of condensed milk Cake with tomatoes Cake with poppy seeds, nuts, raisins and chocolate cream


Chocolate cake with berries Cake with lemon cream Three-layer cake with nuts, raisins and poppy seeds Cake with broccoli and shrimps Chocolate cake Chocolate-raspberry cake Chocolate biscuit cake with condensed milk cream Cake with cream of condensed milk Ginger cake with mascarpone cream Chocolate cake with biscuits without baking Poppy-coconut cake Viennese cake Almond cake Curd cake with cherry Cake with chocolate Sponge cake Marshmallow cake with biscuits Winter cake with fruit Carrot cake with dried apricots and oranges Honey cake with cream Chocolate cake on dark beer Carrot cake with mascarpone Cake with cottage cheese and strawberry souffle Milk cake with caramel and chocolate Cream of Lemongrass Chocolate cake with strawberry and mascarpone cream Delicate chocolate cake Strawberry and cream cake Cake "Melting miracle" Banana cake with nuts Cake "Princess" Cake "Black Forest" with cherries Chocolate cake with cream and cherries Cake "Medovik" with walnuts Sand chocolate cake filled with whipped proteins and nuts Irish Chocolate Cake Cake "Ferrero Rocher" Giraffe Cake


Cherry cake without baking Dietary carrot cake Hepatic cake with sour cream sauce Yogurt cake with cherry California chocolate cake Sand cake from beans Cake with walnuts Chocolate cake with nuts Curd cake with lime Chocolate cake with sour cream Pancake cake with bananas and banana cream Carrot cake with nuts and cream of cream cheese Sweet cherry cake


Introduction A cake is literally "round bread" - a sweet dessert cake, consisting, as a rule, of several baked cakes and cream as a layer and decoration. Classics of the domestic confectionery industry - cakes "Napoleon", "Bird Milk", "Kiev" and others - if you want you can repeat at home, you just must be patient and follow the recipe exactly.


Cake "Smetannik" Ingredients: Condensed milk 1 pot Sugar 100 g Wheat flour 8 tablespoons Butter 100 g Sour cream 20% ½ kg 1 tablespoon cocoa Soda 1 teaspoon Egg chicken 2 pieces

Preparation: 1. Boil butter at room temperature with eggs. Add the condensed milk and whisk. 2. Sift the flour, extinguish the soda with vinegar and add to the dough, mix thoroughly. 3. Divide the finished dough into 2 parts, in one part add the cocoa, stir. 4. Heat the oven to 180 degrees. Mold the oil, bake 2 cakes until cooked. 5. Prepare the cream for the cake: sour cream and sugar lightly whisk. 6. Cut the finished pieces into 2 pieces and cut off the side pieces. All the breasts of sour cream, except the bottom pierce with a fork to absorb the cream better. 7. Spread all the cakes with cream and lay out in the form of cake. Apply cream and the side parts of the cake. 8. Cut the scraps of the crust into a crumb and sprinkle them with sour cream. Put the cake in the fridge soaked overnight.


"Zebra" cake Ingredients: Sugar 360 g Egg chicken 6 pieces Butter 100 g Sour cream 200 g Wheat flour 250 g Baking powder 1 teaspoon Cocoa powder 2 tablespoons Soda Walnuts 70 g

Preparation: 1. Rinse the softened butter and a half of sugar (180 grams). In another bowl, drive in eggs, add the remaining sugar (180 grams) and lightly beat the mixture with a whisk or a mixer. Pour the egg mixture into the oil mixture and mix well. In sour cream put soda and baking powder. Mix well. 2. Add the sour cream to the oily-egg mixture and mix. Put into the mixture sifted flour, add chopped nuts and mix well again. 3. Divide the dough into 2 equal parts. 4. In one part of the dough, add the cocoa sieved through a fine sieve, and mix. 5. Lubricate the baking sheet with oil and sprinkle with flour or breadcrumbs. Put 2 tablespoons of light dough into the center of the form. Pour 2 tablespoons of dark dough into the center of the light test. Thus, alternating layers, lay out all the dough. 6. Pie the cake 45-60 minutes in a heated oven to 170-180 degrees. 7. If the cake has strongly blushed, but inside is not baked, cover the top of the pie with foil and bring it to readiness. 8. Remove the prepared pie from the oven, cool it a bit and carefully remove it from the mold.


Carrot cake with walnuts and cinnamon Ingredients: Egg chicken 4 pieces Vegetable oil 250 ml Sugar 2 cups Wheat flour 2 cups Baking powder 2 teaspoons Soda 2 teaspoons Salt ½ teaspoon Ground cinnamon 2 teaspoons Carrots 4 pieces Crushed walnuts 170 g Butter 120 g Curd cheese 230 g Vanilla extract 3 teaspoons Sugar powder 4 cups

Preparation: 1. Preheat the oven to 175 degrees. Lubricate the baking dish. Rub carrots on a fine grater, should be 3 glasses. 2. Mix together eggs, vegetable oil, sugar and 2 teaspoons of vanilla extract, whisk. Then add flour, cinnamon, soda and baking powder. Lastly add carrots and nuts. 3. Bake in the oven for 40-50 minutes. Allow to cool before pulling the cake out of the mold. 4. For cream, mix butter, curd cheese, powdered sugar and vanilla. Shake until cream is obtained. Decorate with a cream cooled cake, on top if desired, add more nuts.


Cake "Pancho" with pineapple and walnuts Ingredients: Sugar 1,5 cups Egg chicken 6 pieces Wheat flour 1.5 cups Baking Powder 1.5 teaspoons Cocoa 4 tablespoons Sour cream 800 g Canned pineapple 1 can Sugar powder 1,5 cups Nuts 1 glass

Preparation: 1. For the sponge cake, beat the eggs with sugar until the sugar is completely dissolved. 2. Mix the flour with a baking powder, sift, gradually introduce into the egg mass and mix well. 3. Pour a third of the test into a greased form, bake at a temperature of 180 degrees for 12-15 minutes, remove from the mold and cool. 4. In the remaining dough, add the cocoa, stir, pour into a mold and bake at a temperature of 180 degrees 30-35 minutes. 5. For cream sour cream mixed with sugar powder, 1/4 postponed. 6. Add the pieces of pineapple to the rest of the cream. Walnuts large chop, add to sour cream with pineapple, mix. 7. Lay a light biscuit on a dish, soak it with pineapple syrup. 8. Chop the chocolate biscuit into small squares, sprinkle a little with impregnation - pineapple syrup from the jar, and mix thoroughly with sour cream and pineapple cream. 9. Then put the resulting mass of a slide on a light biscuit, giving it the shape of an inverted cup. 10. Top the cake with the left cream sour cream. 11. For the glaze, melt the chocolate in a water bath, add soft butter and warm milk, mix. From the top of the cake down to hold vertical stripes of chocolate glaze. You can just sprinkle a cake of grated chocolate.


12. Put the cake in the refrigerator for at least 6 hours.


Cake "Prague" according to an old recipe Ingredients: Wheat flour 1.5 cups Sugar 2 cups Sour cream 6 tablespoons Condensed milk 6 tablespoons Soda 2 teaspoons Cocoa powder 7 tablespoons Butter 300 g Milk 0.6 l Semolina 4 tablespoons Vanillin Cognac 3 ml Walnuts 25 pieces Egg chicken 2 pieces

Preparation: 1. Eggs and a glass of sugar beat up, add sour cream, 2 teaspoons of soda, extinguished vinegar, condensed milk, 4 tablespoons of cocoa. Mix this mixture in a blender or combine. Then add a half cup of flour and mix thoroughly. 2. Half the mixture is poured into a pre-oiled baking dish. Bake for 30-40 minutes in preheated to 130-140 degrees. Depending on the capacity of the oven, the temperature and cooking time may vary. To check the readiness of the cake - pierce with a toothpick. If the dough remains dough, then continue to bake. 3. For easier removal of the cake from the mold, place it on a cold cloth moistened with a rag. Do the same with the second cork. While they are preparing, proceed to the cream. 4. Cook porridge: 3-4 tablespoons of semolina, half a liter of milk and half a cup of sugar. The porridge should be thick. Cool, put in the fridge, you can even in the freezer - no more than 10 minutes. 5. Beat 200 grams of butter, then gradually add the porridge, whisk, add vanillin and a cork-two alcohol, mix. The cream should turn out dense. Put it


while in the refrigerator. 6. Take the cakes and cut each into 2 parts. Each cake, except for the top, spread the cream and put on the cream walnuts. Cover the top layer with glaze. To make the icing, in a saucepan you need to melt 100 grams of butter, add 8 tablespoons of sugar, 2 tablespoons of milk and 2 tablespoons of cocoa. Stir minutes. 5. Pour on the cake and immediately smear, as it rapidly cools!


Traditional Napoleon cake Ingredients: Wheat flour 1,799 kg Butter 600 g Water 200 ml Salt ½ teaspoon Milk 3 l Sugar 500 g Egg chicken 5 pieces Vanillin 10g

Preparation: 1. Pour 1.5 kg of flour onto the work surface. 500 g of oil put on the flour and finely chop with a knife so that the oil begins to mix with flour. Form a mass of this mass. 2. Cold, but not ice-cold water mix with salt and gradually pour into the center of flour, constantly mixing the whole mass. When all the water is poured in, mix thoroughly to get a uniform dough. 3. Divide the dough into 9 equal parts. Crusts roll out a maximum of 2 mm thick on the surface, sprinkled with flour, and bake for 15-20 minutes in a preheated to 180-degree oven. 4. For a cream of 2.5 liters of milk put on fire. 5. While the milk is boiling, in a bowl, move the eggs and sugar. Add flour to the mixture and mix thoroughly. After this, pour the remaining milk and mix until smooth. 6. When the milk warms up well, pour the egg mass into it with a thin trickle, stirring constantly. Do not stop stirring, bring the cream to a boil and turn it off immediately, as the bubbles appear on the surface. In a hot cream, add 100 g of butter and vanillin. If desired, you can add more sugar. 7. Cake "collect" on a platter, abundantly spread each cake cream. Cream a lot, so do not skimp, let it flow down on the sides - then the cakes well soaked. One cake, the ruddiest, crumble and sprinkle the top and sides of the finished cake. 8. Let the cake brew, and after 6-7 hours can enjoy!


Cake with cherry and cream of mascarpone cheese Ingredients: Egg chicken 3 pieces Wheat flour 150 g Sugar 300 g Cream 250 ml Mascarpone cheese 250 g Milk chocolate 100 g Cherry stew 1 pot

Preparation: 1. Whisk the eggs with 150 grams of sugar. Then add flour and knead a thin dough. 2. Put the dough into a greased shape with a diameter of 26 cm and put it in a preheated to 180-degree oven. Bake for about 20-25 minutes. 3. Baked cake soaked with compote. Then on top of the cake put the cherry from the compote. 4. Whip the cream with the remaining sugar to make the cream. Then add mascarpone and gently mix. Rub on a fine grater chocolate. 5. Lay the cream on the cherry, sprinkle with grated chocolate, cover and refrigerate for at least 6 hours.


Cake "Praha" with apricot jam Ingredients: Egg chicken 6 pieces Egg Yolk 1 piece Wheat flour 115 g Sugar 150g Cocoa powder 35 g Butter 280 g Condensed milk 120 g Vanilla sugar 7 g Apricot jam 55 g Chocolate 70 g

Preparation: 1. Separate egg yolks from proteins. 2. Six yolks beat up with 75 grams of granulated sugar in a pale light cream, whisk the whites first to a dense consistency, then add 75 grams of sugar and continue whipping until fluffy. 3. Mix the protein and yolk masses, pour the flour, sifted with 25 g of cocoa, mix thoroughly. 4. Pour into the dough 40 g of melted butter, cooled to a temperature of 28-30 degrees, mix and pour the finished product into a greased and flour-molded shape with a diameter of about 23 cm. The oven in the oven, heated to 200 degrees, half an hour. 5. Finished biscuit cool in the form for about five minutes, then turn it over to the grate. Leave the biscuit on the grate until it cools down. How to cool wrap in food film. 6. Mix the remaining yolk with 20 ml of water until smooth, add the condensed milk, mix. Put on low heat and cook until thick. You can thicken the milk-egg mixture and in a water bath. The result is to cool down. 7. Beat 200 g of butter with vanilla sugar, add to the chilled milk - add a little, each time whipping. At the end of whipping, add 10 grams of cocoa powder to the resulting cream. 8. Biscuit cut into three layers, grease two of them with chocolate cream,


collect the cake. Gem to warm, wipe it through a sieve and coat the cake. 9. Melt 70 g chocolate and 40 g butter in a microwave or water bath, pour the cake and put it in the refrigerator for half an hour.


Chocolate cake with chocolate cream Ingredients: Wheat flour 225 gr Cocoa powder 25 g Salt Butter 250 g Sugar 250g Egg chicken 4 pieces

Preparation: 1. Heat the oven to 170 degrees. Lubricate two round baking molds with a softened oil. Lay sheets of non-combustible food paper on the bottom and sides. Sift in a bowl of flour, cocoa powder and salt. To put aside. 2. Mix the butter and sugar until light and airy, using a paddle mixer in a mixer at high speed. Switch to low speed and slowly add the eggs. Turn off the mixer. Using a spatula with a rubber tip or a large metal spoon, pour into the mixture flour and cocoa powder. To stir thoroughly. 3. Divide the mixture between two forms for baking, align the tops. Put in the center of the oven and bake for 25 minutes. The dough is ready, if after stitching on the skewer there are no traces left. Leave to cool for 10 minutes without removing from the molds. Then take it out of the molds, put it on the grill, then remove the food paper. 4. For the cake to sift 200 g of powdered sugar and 2 tablespoons of cocoa powder in a bowl, whisk 100 g of unsalted softened butter to achieve light and air cream. Staple two pieces of dough with two-thirds of the cream. Pour 2 tablespoons of cocoa powder into the remains of the cream, add 1 teaspoon of milk. Smear on the top of the cake, then sprinkle around the edges with flakes of almonds or shavings of grated chocolate.


Chocolate cake Ingredients: Dark chocolate 200 g Butter 100 g Wheat flour 60 g Milk 3 tablespoons Sugar 150g Egg chicken 3 pieces Salt Powdered sugar

Preparation: 1. Dissolve pieces of chopped chocolate on a steam bath. Cut the butter into cubes and slowly introduce them into the chocolate mixture until the mass becomes homogeneous. Then remove the saucepan from the heat and allow the mixture to cool slightly. 2. Separate the yolks from proteins. Beat the yolks and a half of sugar until the mixture becomes airy. Add their chocolate mass, milk, flour, mix everything thoroughly. 3. Separately mix egg whites, a pinch of salt and the remaining sugar, beat until foam forms. Then, with a wooden spatula, gently put the mixture into the chocolate mass, stirring. 4. Lubricate the cake mold with butter, sprinkle with flour and pour the chocolate mixture into the cake. 5. Bake in a preheated oven at 180 degrees for 25-30 minutes, then turn off the oven and allow the cake to cool, leaving the oven door ajar. After the cake has cooled down, gently remove it from the mold and sprinkle it with sugar vanilla powder.


Honey cake Ingredients: Honey 2 tablespoons Egg chicken 2 pieces Baking powder 1 teaspoon Sugar 1 glass Butter 425 g Wheat flour 3.5 cups Walnuts Boiled condensed milk 1,5 jars

Preparation: 1. In a water bath, melt 125 g of butter, add sugar, honey, stir and heat, stirring occasionally. It is necessary that the mass become homogeneous. 2. Add the baking powder and stir until the weight has gone white. Remove from the bath and cool. 3. Add eggs and stir well. Then gently enter the flour and knead the soft dough. Divide into 6-8 parts and roll out the cakes. Bake cakes in a heated to 170-180-degree oven for about 5-10 minutes. 4. For a cream of 300 g of softened butter, beat together with a mixer until a lush mass is obtained. 5. Then, without stopping to beat, add the boiled condensed milk to the butter in small portions and beat together again until a fluffy homogeneous mass is obtained. 6. Finish the cakes folded on each other and cut the edges with a knife. Lubricate the cakes with cream and fold one on top of the other, the last upper cake is also coated with cream, the sides of the cake - too. Decorate with crushed walnuts.


Cake pigeon's milk Ingredients: Wheat flour 140 g Butter 350 g Sugar 400g Egg chicken 2 pieces Chocolate 75 g Condensed milk 100 g Egg white 60 g Citric Acid ½ teaspoon Vanilla extract 2 ml Agar-agar 4 g

Preparation: 1. Agar-agar soak in 140 ml of water for two to three hours. Beat 100 g of butter and the same amount of sugar, add eggs, 1 ml of vanilla extract, whisk until smooth. In the received weight of white color to pour in flour and to knead dough. 2. Layer the two baking trays with baking paper, put the dough in two circles the size of the cake mold. Bake cakes at 200 degrees for ten minutes, trim the edges. Cool the cakes without taking them off the paper. 3. Condensed milk and 200 grams of room temperature butter to whip in cream, add 1 ml of vanilla extract and set aside. 4. Water with agar-agar on a small fire bring to a boil, continuously stirring the spatula. Boil a minute, add 300 g of sugar, increase the fire to medium, again bring the syrup to a boil and cook for a couple of minutes, stirring. The consistency can be checked by tearing the spatula off the surface of the syrup, - a thin thread should be pulled after it. Allow the syrup to cool. 5. Chilled proteins whip until stable, add citric acid, whisk the proteins into a dense mass. Pour hot syrup into it with a thin trickle. Beat to a density and mix the mixer at low speed with butter with condensed milk. As soon as the consistency becomes homogeneous, the souffle is ready. 6. Put the first cake in the cake mold, pour out half of the souffle on top. Cover it with a second crock, pour the remaining souffle. Put the cake in the


fridge for three to four hours to let the souffle froze. 7. Melt the chocolate with 50 g of butter, pour the cake with chocolate glaze. Let it freeze for half an hour and take off the finished cake shape.


Cake "Three Creams" Ingredients: Biscuit base for chocolate cake 3 pieces Espresso 100 ml Bitter chocolate 100 g Cream 370 ml Mascarpone cheese 250 g Egg Yolk 4 pieces Sugar 120 g Sugar powder 2 tablespoons Cocoa 3 tablespoons

Preparation: 1. First we'll take the first cream: yolks and sugar confidently beat to a lush mass and completely dissolving the sugar, then add the mascarpone and whisk for another 2-4 minutes. First, the main cake, carefully soaked espresso, but do not overdo it - there is no need to soak the crust. Then we lay out the yolk cream, sprinkle the cocoa and cover with the second crust. 2. The second cream will be just whipped cream. 200 ml cold cream whisk on ice until lightly thickened, then add the powdered sugar and whisk already to the state of a dense cream. Spread the cream on the cake and level. The third, last cake is sprinkled with espresso and we finish the pyramid. 3. Prepare ganache: 170 ml of cream is heated in a water bath, but do not boil. As soon as they are close to boiling, we add chocolate broken into small lobsters, and, constantly stirring, we wait for the transformation into an emulsion, i.e. in a perfectly smooth and glossy substance. Finished ganache plastered the whole cake and put it in the refrigerator for at least an hour, a maximum - at night.


Cake "Anthill" with condensed milk Ingredients: Butter 300 g Sugar ½ cup Wheat flour 4 cups Sour cream 5 tablespoons Soda ½ teaspoon Boiled condensed milk 1 jar

Preparation: 1. Melt butter and mix with sugar. In this mixture add sour cream. Mix well, add soda and flour. 2. When the dough is ready, scroll it through the meat grinder and lay it on a baking sheet, laid in advance with baking paper. 3. Send to a preheated oven. Bake until golden in color at 200 degrees. 4. While the oven is busy with the base of the cake, you can prepare the cream: beat the remaining butter of room temperature with a can of condensed milk. 5. When you bake all the dough, you need to put it in a large plate and knead it to small pieces. Pour in the cream and mix everything with your hands. 6. Prepare a plate for the cake. With small handfuls spread out the mixture, pressing as best as possible and creating the shape of an anthill. After that you can "pat" the cake from all sides with a tablespoon.


Hepatic cake with carrots and onions Ingredients: Beef liver 1 kg Egg chicken 3 pieces Wheat flour 350 g Milk 500 ml Onions 2 pieces Carrot 2 pieces Salt Mayonnaise 1 pot Black pepper powder

Preparation: 1. Turn the liver on the meat grinder to make minced meat. We add eggs, milk, salt / pepper and flour to it. After each ingredient, mix thoroughly. Consistency should turn out as a pancake - flowing. 2. On a well-heated frying pan with a ladle pour out the liver. The process is the same as when baking pancakes. We make cakes - ideally the thickness of the cake should not be more than 5 mm. Although otherwise it will be delicious. 3. Onion cut into thin half rings, carrots three on a large grater. The amount of onions and carrots I point to the eye. To be safe, you can initially fry more, to be sure enough for the filling. 4. In a separate frying pan, let's pass onion and carrots. 5. Form the cake. To do this, put a cake on a plate, a thin layer of mayonnaise on it, on top - a thin layer of onions with carrots, the next cake, and so on. If a lot of cake, for convenience make two cakes, although not very high, but they will be convenient to cut. Or halve the number of ingredients needed.


Strawberry cake Ingredients: Ghee 60 g Chocolate cookies 150 g Strawberries 250 g Strawberry yoghurt 300 g Soft curd 200 g Sugar 100 g Cream 200 ml Milk 50 ml Gelatin 2 tablespoons

Preparation: 1. All products, except cream, beforehand get out of the refrigerator so that they are at room temperature. 2. The bottom and the side of the split form with a diameter of 19 cm should be laid out with parchment. Cook the cookies into crumbs, stirring, add the butter in portions, and pour the resulting mass into the bottom of the mold and put it in the refrigerator. 3. In hot milk, carefully dissolve the gelatin, cool the mixture to room temperature. 4. In a bowl, mix the yogurt, cottage cheese and sugar with a mixer until the sugar dissolves, then add the strawberries cut into small cubes, stirring, pour a thin stream of gelatin, mix well and mix the mixture in the refrigerator for 30 minutes until the jelly starts to set slightly. 5. Whip cream in a lush foam, get jelly from the refrigerator, mix until smooth, add the cream, gently mix, ready mousse to pour into the form on the cake of biscuits. 6. Cake in the refrigerator for the whole night, until completely hardened. 7. Ready cake to decorate with chopped strawberries and grated chocolate.


Cake "Prague" with sour cream Ingredients: Egg chicken 2 pieces Condensed milk 1 pot Sugar 200g Sour cream 2 cans Wheat flour 240 g Cocoa powder 6 tablespoons Soda ½ teaspoon

Preparation: 1. Beat the eggs with sugar. 2. Add 0.5 jars of condensed milk, flour, soda, sour cream and 3 tablespoons of cocoa powder. 3. Put in the oven, heated to 180 degrees, bake for 30-40 minutes. 4. Make a cream: 1 can of sour cream mixed with condensed milk and 2 tablespoons of cocoa powder. 5. Let the cake cool down. Divide into two layers. 6. Each layer is smeared and stacked on top of each other. Writing impregnated.


Cake "Anthill" with walnuts Ingredients: Poppy Walnuts Butter 250 g Condensed milk 1 pot Wheat flour 4 cups Sour cream 5 tablespoons Sugar ½ cup Margarine 250g

Preparation: 1. A packet of cream margarine, half a cup of sugar, half a glass of sour cream, mix well. Add 4 cups of flour and knead the dough. Put the dough in the refrigerator for half an hour. 2. The dough is scrolled in a meat grinder. Pour them on a baking tray and bake at 200 degrees until they turn golden. 3. To prepare the cream, mix the can of boiled condensed milk with a pack of softened but not melted butter. You can add a walnut. 4. Finished sausages from dough pour into a saucepan and mix with cream. Then spread the slide on the dish and sprinkle with poppy seeds.


Cake "Black Forest" with fresh cherries Ingredients: Egg chicken 5 pieces Wheat flour 70 g Cream 500 ml Cherry 250 g Water 200 ml Sugar 350g Starch 1 teaspoon Soda 1 teaspoon Sugar powder 200 g Salt Cocoa powder 30 g

Preparation: 1. For chocolate biscuit, separate the proteins from yolks. Beat yolks with 200 g of sugar. Beat the proteins in a thick foam. Carefully combine the proteins with yolks. Mix with a wooden spoon. 2. Sift the flour, cocoa powder, salt with soda. To stir thoroughly. 3. In three steps, pour dry ingredients into the egg mixture, each time thoroughly mixing. 4. Bake in a mold with a removable bottom 24-26 cm in the oven at 180 degrees for 30-40 minutes. 5. Finish the cake to cool on the grate. 6. For 10-15 minutes cherries fall asleep 50 grams of sugar, so that the cherry will give juice. A small handful of cherries to leave for decoration. 7. Preparation of syrup for impregnation of cakes. 100 ml of water and 100 g of sugar bring to a boil. Add the juice from the cherry. Boil a couple of minutes. Allow to cool. If desired, you can add alcohol. 8. Preparation of cherry cream. 100 ml of water to bring to a boil. Add the cherries. Boil. Add a teaspoon of starch. Boil for a few minutes until the mixture thickens. Remove from heat. Transfer to another container, cover with a film. Cool it down.


9. Whip the cold cream. For lovers of sweet cream, you can add powdered sugar - 200 grams Cut the biscuit into 3 pieces. Saturate with syrup. 11. Put the cream on the first cake, then the cherry. Repeat. Apply the cream on the last cake. Lubricate the sides of the cake with cream. 12. Grate the chocolate, sprinkle the cake, decorate the cherry. 13. It is advisable to put the cake in the fridge so that it clings.


Apple taten on sour cream dough Ingredients: Butter 50 g Apple 4 pieces Sugar 200g Sour cream 200 g Wheat flour 150 g Egg chicken 2 pieces Baking Powder 5g Salt to taste

Preparation: 1. Peel the apples, cut into slices and fry in a frying pan with butter and a hundred grams of sugar. 2. To test in a bowl, mix sugar, flour, sour cream, eggs, baking powder and a pinch of salt. 3. Transfer the apples to a refractory mold, pour the dough on top and put in the oven preheated to 180 degrees. Cook for 30 minutes.


Carrot cake with zest Ingredients: Sugar 200g Salt pinch Wheat flour 200 g Baking powder ½ teaspoon Ground cinnamon ½ teaspoon Carrot 250g Oranges 1 piece Egg chicken 2 pieces Vegetable oil 150 ml Soda 1 teaspoon Sugar powder 1 tablespoon

Preparation: 1. Grate the carrots on a greater. Sift the flour, mix it with cinnamon, soda and baking powder, then mix half the flour with grated carrots. 2. Beat up sugar with vegetable oil, add one egg, a pinch of salt and the rest of the flour with cinnamon, followed by a carrot mixture and the remaining egg. 3. Pour the dough into a mold and put the bake at 170 degrees for twenty-five to thirty minutes. 4. Grate the orange peel. Mix sugar powder with orange juice, grease the finished carrot cake - and sprinkle it with orange peel.


The most chocolate cake in the Instant Pot Ingredients: Baking Powder 1.5 teaspoons Wheat flour 2 cups Egg chicken 2 pieces Sugar 2 cups Soda 1,5 teaspoons Cocoa powder 6 tablespoons Milk 1 glass Vanilla sugar 1 teaspoon Vegetable oil ½ cup Water 1 glass

Preparation: 1. Prepare all the ingredients and leave for 30 minutes to make the temperature the same. 2. In the container, sift through the sieve. Then add sugar, cocoa, baking powder and soda. Mix everything well. 3. In another container, break the eggs, whisk the mixer at a low speed. 4. Add milk and vegetable oil to the eggs. Stir gently. The mixture is poured into flour and cocoa. 5. Mix everything with a spatula until a homogeneous mass is obtained. Try to do it carefully and slowly. 6. At the very end, add 1 cup of boiling water. Stir and immediately pour into a saucepan MB, pre-lubricated with a thin layer of butter. 7. I put on the "Baking" mode. Bake for 60 minutes. I still have 10 minutes to warm up. After cooking, it is not advisable to open the lid of the oven or Instant Pot for 15-20 minutes. 8. You can easily cut this biscuit into three cakes. Any cream: sour cream, yoghurt, whipped cream, butter with cocoa - all this perfectly fits. Impregnate these cakes is optional. And in the end, you will get a wonderful chocolate cake in the Instant Pot.


Cake "Napoleon" with orange cream Ingredients: Margarine 300 g Apple cider vinegar 1 tablespoon Egg chicken 2 pieces Salt pinch Water 200 ml Butter 200 g Sugar 1 glass Orange peel 1 teaspoon Milk 1 glass Wheat flour 3 cups

Preparation: 1. Chop the cooled margarine with flour into small crumbs with a sharp knife or special blender for dough. You can also grate the margarine on a grater and then mix it with flour - the main thing is to act quickly so that the margarine does not begin to melt. 2. In a mixture of flour and margarine make a small hole. In a glass, mix one egg with the vinegar and salt. Top up the glass with water. Gradually pour the resulting mixture into the center of the pit and gently knead the dough with a spoon. 3. Carefully collect the resulting dough in a coma and lay it on the table. Cut the lump into three equal parts, wrap each in a film and put it in the refrigerator for a minimum of thirty minutes. 4. In a small scoop mix sugar with one tablespoon of flour, mix the egg and pour the milk. Put on a small fire and cook, continuously stirring and not allowing to boil, until thick. As soon as the mass begins to gurgle, remove from heat and leave to cool. In the cooled mass add softened butter and zest and beat well. 5. Each portion of the cooled dough is rolled in a thin layer, placed on a baking tray, pierced with a knife in several places and baked at 180 degrees for fifteen minutes. From the scraps of dough to blind individual lump, also roll out and bake last. This biscuit will be used for sprinkling.


6. Finished cakes cool and put on a cutting board. Using a sharp knife, carefully trim the edges to give them an even, rectangular shape - for this you can stack them together. 7. Cover the first cake with cream, cover with other cakes and press gently with hands. Again, lubricate with cream, cover with the next cake and crush. It should be three tiers. 8. The last tier is smeared with cream and, having broken hands with the last biscuit, densely sprinkle on top of the resulting crumb. Trim once more uneven edges and send the cake to the refrigerator for a minimum of a couple of hours, or better - at night.


Cake biscuit «Grafskie ruins» Ingredients: Sour cream 2.5 tins Sugar 1,5 cups Condensed milk ½ cup Wheat flour 2 cups Egg chicken 2 pieces Baking powder 1 teaspoon Butter 100 g Cocoa to taste

Preparation: 1. Dough: mix eggs, a glass of sour cream, a glass of sugar, condensed milk, baking powder, 2 cups of flour. 2. Divide into 2 parts, in a large add cocoa. Bake a round white cake in a mold and a chocolate on a baking sheet. 3. Cream: mix 1.5 cups of sour cream, 0.5 cups of sugar, beat. 4. Glaze: 4 tablespoons of sugar mixed with 4 teaspoons of cocoa. Add softened butter, then 4 tablespoons water / milk, boil and cool. 5. Cut the brown cake into triangular pieces, dab them in a cream and lay them on a white cake arbitrarily, and then pour a cooled glaze.


Chocolate-banana cake with gingerbread Ingredients: Chocolate gingerbread 500 g Sour cream ½ kg Bananas 3 pieces Sugar Ÿ cup Chocolate Cocoa 4 tablespoons

Preparation: 1. Gingerbreads chocolate cut along, each in 3 pieces. 2. Prepare the cream. To do this, add the cocoa, sugar and sour cream to the sour cream until the sugar dissolves so that the volume increases by 1.5 times, and it becomes thick. 3. Cut the bananas in circles. 4. Then spread the mug of gingerbread on a dish, the space between them filled with gingerbread. 5. When the first layer of gingerbread is laid out, grease it with cream, spread evenly with a knife. 6. Put the bananas, grease again evenly with cream. 7. And in this way spread layers of remaining gingerbread, alternating with their cream and banana filling. Continually monitor the shape of the future cake, when laying out another layer of gingerbread. Sprinkle with chocolate. 8. Then send to the refrigerator for 24 hours, so that the cake is soaked.


Pancake cake with condensed milk cream Ingredients: Milk 1 l Sugar 2 tablespoons Egg chicken 3 pieces Vegetable oil 4 tablespoons Salt Wheat flour 400 g Soda 1 teaspoon Condensed milk 1 pot Butter 30 g Sour cream 100 g

Preparation: 1. We break into a bowl three eggs, whisk together with salt and sugar. 2. Add the milk, mix. 3. Mashing the dough, we begin to pour in the flour until our mass becomes a consistency of 15% sour cream. 4. Now add the vegetable oil and soda. We stir, we put aside a bowl. 5. Currently we prepare the cream. To do this, the condensed milk is mixed with a soft butter, add sour cream. We put in the refrigerator. 6. Go back to the test. Lubricate the pan with vegetable oil. Warm it up and pour a little dough, distribute it over the surface. Once the pancake is covered in bubbles, turn it over. Hold for a couple of seconds and remove from the fire. 7. In the same way, we straighten out the remaining test, but no longer lubricating the frying pan. It turns out a stack of pancakes. 8. We take out the cream from the refrigerator, grease pancakes. We decorate the cake.


Peach cake with sour cream Ingredients: Canned peaches 300 g Sour cream 200 g Brown sugar 100 g Egg chicken 2 pieces Sugar 100 g Wheat flour 300 gr Egg Yolk 1 piece Margarine 120 g Salt pinch

Preparation: 1. Prepare a short pastry: sift 250 grams of flour, mix it with sugar, margarine cubes. Add a pinch of salt. Grind to the state of crumbs. Then add a lot of egg yolk, stir and add 3-4 tablespoons of cold water. Knead the dough and wrap it in a food film, put it in the refrigerator for 30-35 minutes. 2. While the dough is in the fridge, start to prepare sour cream. To do this in a bowl, lightly beat the eggs, add sour cream, brown sugar and a tablespoon of flour. Stir well. 3. If the peaches are canned, then place them on a paper towel to get rid of moisture. If you took fresh peaches, then peel them and peel them too. Then cut slices into quarters. 4. Roll the dough with a rolling pin, on a surface well sprinkled with flour. 5. Lubricate the shape with butter, transfer the dough there, form the sides, spread the slices of peaches on the dough and fill with cream. 6. Bake in preheated to 190 degrees oven for 30-35 minutes.


Carrot cake with cream based on Philadelphia cheese Ingredients: Walnuts 200g Carrot 350g Wheat flour 300 gr Cinnamon 1 teaspoon Nutmeg ½ teaspoon Cardamom ½ teaspoon Ground white pepper ¼ teaspoon Baking powder 2 teaspoons Oranges 1 piece 2 tablespoons cocoa Egg chicken 3 pieces Egg Yolk 2 pieces Brown sugar 400 g Butter 100 g Vegetable oil 240 ml Philadelphia cheese 500g Cognac 1 tablespoon Sugar powder 250 g

Preparation: 1. Fry the nuts in a dry frying pan, stirring until the nut aroma appears. Still hot nuts mixed with a tablespoon of butter and salt. Cool, then chop up large. 2. Carrots rub on a large grater. 3. Prepare the dry part: in a large bowl, mix the corn with flour, spices, orange peel, baking powder, cocoa. 4. Prepare the liquid part: in a bowl, combine the eggs, sugar, vegetable oil, orange juice. Stir well, let stand, so that the sugar is almost completely dissolved. 5. Preheat the oven to 160 degrees. Prepare two forms of 20-23 cm: grease them with butter, put a circle of baking paper on the bottom. 6. In the dry part, mix the spatula with a liquid, stir not too thoroughly, only to completely soak the flour. Add the nuts and carrots, stir. Put the dough into


molds, bake for 40 minutes. Five minutes before the intended end of the baking start to check the readiness. 7. Finished cakes completely cool, cut in half with a long knife or thread. 8. Beat butter with powder, add cream cheese and mix until homogeneous. Add cognac, mix again. Spread the cake.


Curd cake with whipped whites Ingredients: Wheat flour 1 glass Baking powder 1 teaspoon Sugar 1 glass Egg chicken 4 pieces Butter 80 g Curd 500g Sour cream 100 g Semolina 1 tablespoon Vanilla to taste Sugar powder 5 tablespoons

Preparation: 1. For the base, grind the oil with 2 tablespoons of sugar, add flour and baking powder, mix, add 1 egg. Knead the dough. Turn it into food film and put in the refrigerator for 30 minutes. 2. For the filling mix in the blender cottage cheese, 3 yolks, the remaining sugar, sour cream, mango, vanilla until smooth. 3. Remove the dough from the refrigerator and distribute it evenly in shape, make small edges. 4. Put the filling, evenly distributed throughout the base and bake in a preheated oven to 180 degrees for 30 minutes. 5. In the meantime, take the proteins and powdered sugar, whisk the mixer until firm peaks. 6. Remove the oven from the oven. 7. Put the soufflĂŠ on the curd filling, evenly spreading over the entire surface. 8. Bake for another 10-15 minutes until golden brown. 9. Remove and allow to cool well. After cooling, droplets appear on the surface.


Carrot cake Ingredients: Vegetable oil 120 ml Brown sugar ½ cup White small sugar ½ cup Egg chicken 2 pieces Walnuts 100 g Light raisin 95 g Salt ½ teaspoon Baking powder 1 teaspoon Nutmeg ¾ teaspoon Soda ¾ teaspoon Cinnamon 1 teaspoon Philadelphia cheese 220 g Vanilla extract ½ teaspoon Sugar powder 1 glass Carrot 375 g Wheat flour 1 glass

Preparation: 1. Eggs to break into a bowl, add brown and white sugar, beat until the sugar dissolves completely. Add vegetable oil, sifted flour, beat for 1-2 minutes. Add salt, baking powder, soda and spices, mix. The dough should turn out thick and very viscous. 2. Grate the carrots finely, chop nuts or mix in a blender. Raisins rinse in hot water, dry. Add everything to the dough and mix - the mass will gradually become less dense. Heat the oven to 180 degrees, lay the bottom of the baking dish with parchment paper. Transfer the dough into it, smooth and bake for 35-40 minutes. 3. Cool the cake to room temperature, take it out of the mold and divide it along 2 corns. We make the filling for the cake: beat the cheese at room temperature with the sugar powder and vanilla extract, mix until homogeneous. Lubricate the filling with the lower cake, cover with the second one and cover the top and sides of the cake with the remaining cream.


Crumbs from pruning cakes sprinkle the sides of the cake and decorate the top at will.


Chocolate cake Ingredients: Wheat flour 1.5 cups Sugar ½ cup Egg chicken 4 pieces Butter 225 g Baking Powder ½ tablespoon Cream 1 cup Chocolate 4 pieces

Preparation: 1. Mix the flour and baking powder. Beat the egg and sugar with a mixer. 2. Melt the butter. 3. Melt 2.5 tiles of chocolate with four tablespoons of cream. Mix thoroughly. 4. Preheat the oven to 180 degrees. 5. Lubricate two round baking molds with a softened oil. Lay sheets of noncombustible food paper on the bottom and sides. Put in the center of the oven and bake for 30 minutes. The dough is ready, if after stitching on the skewer there are no traces left. 6. To decorate only the cooled cake. Whip the remaining cream and melt 1 bar of chocolate. Mix so that the consistency of the liquid cream is obtained. Remember that the chocolate will freeze, but the cream will help to keep it soft. Lay the resulting mass on one of the cakes and close it with the second one. 7. The remaining chocolate also melt with cream and cover them with the whole cake, so that the cake will turn out to be completely chocolate. 8. Put the cake in the refrigerator. After complete cooling, decorate with chocolate chips.


Pancake cake with cottage cheese and blueberries Ingredients: Thin pancakes 11 pieces Curd 400g Cream 300 ml Sugar powder 2 tablespoons Blueberry jam 300 g

Preparation: 1. Curd not to rub strongly. 2. Whip cream with powder until thick. 3. Mix the cream with the curd, leaving a little to fill the cake on top. 4. Collect the cake: 3 pancakes to grease with cream (each), 2 - blueberries (each), 3 - cream (each), 2 - blueberries (each). The topmost pancake is covered with whipped cream. 5. Remove for a couple of hours in the refrigerator, for cooling.


Chocolate cake with strawberries Ingredients: Dark chocolate 300 g Butter 150 g Wheat flour 50 g Sugar 140 g Vanilla sugar 1 teaspoon Egg chicken 3 pieces Strawberry 500 g Fresh mint to taste

Preparation: 1. Sift flour and mix with sugar. Add one egg and whip each. 2. Melt the chocolate in a water bath and add to the flour mixture. Stir. 3. At the bottom of the round form, place the paper for roasting, grease with butter and pour the dough. 4. Place in the oven for 15 minutes. Take it out and cool it. 5. Strawberries are cut into slices and laid on the cake. 6. For the glaze, melt the chocolate in a water bath and pour in the cake. Decorate with mint leaves.


Swedish chocolate cake Ingredients: Butter 135g Cocoa powder 2 tablespoons Sugar 2 cups Wheat flour 1 glass Egg chicken 3 pieces

Preparation: 1. Heat the oven to 175 degrees. Form the cake with butter. 2. Melt the butter in a medium saucepan. Then add the rest of the ingredients one by one. Stir until homogeneous and pour into the prepared form. 3. Bake for 30-45 minutes. Cool slightly and remove from the mold. Sprinkle with powdered sugar and serve warm to the table.


Jelly cake with biscuits without baking Ingredients: Cookies ÂŤJubileeÂť 200 g Sour cream 500 g Butter 100 g Curd 150g Sugar 120 g Gelatin 10 g Vanilla sugar 10 g Lemon 1 piece Jelly from kiwi 50 g Mint 1 stalk

Preparation: 1. Start to prepare the cake from the base. To do this, grind the cookies in a combine or blender into crumbs. If there are no home appliances at hand, take the rolling pin, wrap the cookies in a bag and roll them out with a rolling pin. 2. It is desirable to hold butter in advance in the heat, so that it becomes soft. If you do not have time or forgot to do this, pour the oil in a microwave or in a water bath. 3. Pour the breadcrumbs and butter into a bowl, mix thoroughly. After you take the split shape for the cake, the classic version is 22 cm in diameter. The bottom of the form is covered with parchment paper and spread the resulting dough out of crumbs to the bottom of the mold, evenly spreading and ramming. 4. Now send the dough for half an hour in the fridge and proceed to the main part of the cake - jelly cream. Fill the gelatin with water and leave the granules to swell for 10 minutes. Then put on a small fire gelatin and heat up to a maximum of 50 degrees - boil in any case impossible! Do not forget to stir the liquid until the gelatin is completely dissolved. Cool down. 5. Cottage cheese pre-wipe through a sieve, to get not a granular, and a smooth consistency, add sugar, sour cream and vanilla sugar. Take the lime, from two edges cut about 1/4 of its part and squeeze the juice. The average remaining lime is useful for decoration.


6. Whip everything until the sugar dissolves. Beat preferably in a deep dish, so that the sour cream does not splatter. Then, with a slow trickle into the whipped mass, pour in gelatin, whilst continuing to beat. Pour the resulting cream into a mold on the cookie layer and again put the cake in the fridge for an hour or two. 7. Take jelly "Kiwi" and cook according to the instructions on the package, while the amount of water is reduced by 100 ml. Give the jelly the opportunity to cool down, take out the cake and pour the jelly "Kiwi" onto the frozen curds and sour cream layer. After that, put the finished cake in the refrigerator for another 4-5 hours, so that all the layers are completely frozen. 8. Before serving, do not forget to get the cake out of the form. It remains to decorate the jelly cake with lime, for this you can make curls from thinly sliced ​lime circles and put mint leaves.


Cake "Three Chocolates" with cream Ingredients: Milk chocolate 200 g Bitter chocolate 200 g White chocolate 200 g Gelatin in plates 1 piece Egg Yolk 6 pieces Butter 60 g Cream 34% 450 g Sponge cake base 150 g Walnuts 20 g Pine nuts 20 g Cocoa powder 20 g Amaretto Liqueur 50 ml

Preparation: 1. Sponge cake on a large grater, add crushed nuts, amaretto, cocoa, mix. We grease the form with butter and lay parchment. Sponge cake in a uniform layer. 2. Prepare the layers of chocolate. On a layer of chocolate, take 200 grams of chocolate, 2 yolks, 20 grams of butter, 150 ml of whipped cream, 1/3 of gelatin. On a water bath, melt the chocolate, yolks, butter, put in the soaked gelatin, mix. Lightly cool and add whipped cream. We pour on the biscuit first the milk layer, then - white, then - bitter. Each layer is put in the refrigerator for 20 minutes. 3. Cake frozen lightly and cut into portions. 4. We decorate at will and desire. In this case, I decorated with berries, whipped cream, twill and chocolate.


Chocolate cake without eggs Ingredients: Sugar 1 glass Vegetable oil 0.3 cups Cocoa 0.3 cups Vanilla extract 1 teaspoon Wheat flour 1,25 cup Soda 1 teaspoon Salt ½ teaspoon Water 1 glass Vinegar 1 teaspoon

Preparation: 1. Preheat the oven to 177 degrees. 2. In an 8 x 8-inch square saucepan, stir the flour, sugar, cocoa powder, soda and salt with a fork. Add water or coffee, vanilla extract, vegetable oil and vinegar. 3. Mix all the ingredients together. 4. Bake for 30 minutes. 5. Then remove from the oven and allow to cool. 6. For glaze: ½ cup sugar: 4 tablespoons vegetable oil; 2 tablespoons soy milk; 2 tablespoons of cocoa powder; 2 teaspoons of vanilla extract; 7. In a small saucepan bring sugar, vegetable oil, soy milk and cocoa powder to a boil, stirring. Cook over low heat for 2 minutes, remove from heat and mix for the next 5 minutes. Add the vanilla extract. 8. Pour the icing on the cake and let it cool for one hour.


Multicolored cake with cheese cream Ingredients: Sugar 1 glass Egg chicken 8 pieces Flour with baking powder 3 cups Butter 200 g Cocoa powder 2 tablespoons Pink food color Âź teaspoon Cream cheese 500 g Sugar powder 2 cups

Preparation: 1. Preheat the oven to 180 degrees. 2. Whisk eggs with sugar until the volume increases three times. 3. Sift the flour. Melt the butter. Gently and slowly mix the flour and butter into beaten eggs. 4. Divide the dough into three parts. In one, add cocoa and gently mix. In the other part, use a pink dye. 5. Put the dough into three 20 cm-diameter molds covered with parchment. Bake for 12-15 minutes. Cool on the grate. 6. Beat the softened butter and cream cheese with the mixer for 6-8 minutes. Add the powdered sugar and whisk for another 6-8 minutes until light, airy. 7. Lubricate the first and second cakes in 1/4 part of the cream. The third cake and the whole cake grease with the remaining cream.


Cake "Napoleon" made from puff pastry Ingredients: Egg Yolk 5 pieces Without yeast puff dough 1.5 kg Sugar 400g Wheat flour 250 g Milk 1.2 liters Vanilla sugar 1 teaspoon Cognac 10 ml Walnuts 200g

Preparation: 1. Defrost the dough. 2. Pour the milk into the saucepan and bring it to a boil. 3. Mix the flour with sugar and vanilla sugar, add 5 yolks and mix. Add cognac, mix again. 4. Pour out the milk and mix. Put on a slow fire. 5. Cook until thick. By consistency, the mass should resemble thick sour cream. Then the cream should be cooled. 6. Sprinkle the surface to roll the dough with flour. Dismantle the dough and roll it up a little to the desired shape. 7. Preheat the oven to 200 degrees. Put on the baking sheet baking paper on top of the dough and bake for about 10 minutes on each side. The operation is done with each layer of the test. Must be a minimum of 5 layers. Then divide the strata into 2 parts. I shared freshly baked and hot ones. Then spread each layer of cream, folding them one on the other with a ruddy side down, except for the last cake. 8. Sprinkle each layer with grated walnuts. 9. After that, leave the cake to stand for 30 minutes. The last cake is put rosy side up. Then it is necessary to press the top of the cake extremely delicately, but so that the top layer does not crack. 10. Smear the upper cake with cream and gently trim the edges so that they are even. 11. Then spread the cream on all sides. After that, grind the last half of the


cake and sprinkle the sides of the cake with it. Sprinkle the top layer with a crushed walnut. 12. Transfer the cake to a suitable surface and place in the refrigerator. Minimum of 6 hours.


Cake soufflé with cottage cheese Ingredients: Cookies «Jubilee» 240 g Butter 100 g Sugar 200g Soft curd 400g Cream 10% 500 ml Cream 40% 2 tablespoons Vanillin 2 teaspoons Gelatin 20 g Jelly for cake Dr. Oetker 1 piece Orange juice 1 glass

Preparation: 1. Cookies to grind into a crumb and mix in a homogeneous mass with melted butter. Lay out the form, level with a spatula in a flat layer, to look like a thin crust, and put in the refrigerator. 2. Meanwhile, in one bowl, place two packets of purchased cottage cheese, sugar, cream and vanillin and beat it with a mixer or, if it's convenient for you, in a blender. 3. According to the instructions, we plant gelatin in a glass and add it to the curd mass. Beat again. 4. We take the biscuit from the biscuit and pour out the curd mass from above. We put in the fridge, until a little thickens. 5. Prepare the jelly according to the instructions on the package and fill it with our cake. You can decorate with fruits. Then put in the refrigerator for 34 hours.


Cake "Turtle" Ingredients: Egg chicken 5 pieces Sugar 2.5 cups Wheat flour 2 cups Sour cream 2 cans Cocoa 4 tablespoons Butter 100 g

Preparation: 1. Beat eggs with 1.5 glasses of sugar. 2. Add 2 tablespoons of cocoa and flour. To stir thoroughly. 3. Spread 1/2 teaspoon on a baking sheet in the form of small flat cakes. 4. Bake at 200 degrees. 5. For the cream, mix the remaining ingredients: a glass of sugar, sour cream, butter and 2 tablespoons of cocoa. 6. Finished cakes dipped in a cream and put it on the slide. Writing impregnated.


Cake "Napoleon" with cream of condensed milk Ingredients: Wheat flour 2.5 cups Margarine 250g Water ½ cup Butter 200 g Condensed milk 1 pot

Preparation: 1. Margarine and sifted flour chop into crumbs. 2. Add cold water with a drop of vinegar. 3. Mix everything until smooth and dispense for 1 hour in the refrigerator. 4. Divide the dough and roll it into thin cakes. 5. Lay the cakes on the baking tray, pierce it with a fork in several places. 6. Bake cakes one at a temperature of 200 degrees until they blush. 7. For cream: pre-condensed milk boil in boiling water for 3 hours. Cool the condensed milk with butter. 8. Cooled cakes stacked in turn, spread cream. After laying the last cake, press down the resulting cake. Top with a cream and sprinkle with crumbs, made from 1 crust.


Strawberry cake Ingredients: Butter 100 g Sugar 1 glass Sour cream 2 cans Soda 1 teaspoon Wheat flour 1.5 cups Egg chicken 3 pieces Sugar powder 1 glass Strawberry 900 g

Preparation: 1. Separate the yolks from proteins. Whisk the yolks with sugar, then add sour cream, melted butter. Mix with a mixer. Add the flour mixed with soda. Mix again. 2. We beat the proteins and mix it gently into the dough. 3. The plug-in form is lubricated with oil, we spread the dough and bake in a preheated oven for 180-190 degrees for about 40 minutes. 4. Strawberries fall asleep 2-3 spoonsful of sugar and leave for about half an hour to make the berries give juice. 5. We take out the base and carefully cut into two cakes. 6. Each cake is impregnated with strawberry juice. 7. Put the strawberries on the bottom cake. We cut the big berries into halves. 8. Whip the sour cream with the powdered sugar and the resulting cream, pour the strawberries. 9. Cover the second cake - on top of the remaining sour cream and powder. We decorate with berries. We give an hour or two to soak.


Cake "Monastic Cottage" Ingredients: Wheat flour 4 cups Margarine 250g Sour cream 250 g Cherries to taste Condensed milk 1 pot Butter 400 g Sugar 1 glass Cocoa powder 6 teaspoons Milk 8 teaspoons Cookies to taste Nuts to taste Chocolate to taste

Preparation: 1. Pour the flour on the table, chop with margarine. Pour gradually sour cream. Knead the dough and put in the refrigerator for 30 minutes. 2. Divide the dough into 15 equal parts. Roll out each part with an oval cake, piercing it in several places with a fork so that the dough does not swell in the oven. Lay on a flat cake in a row of berries and roll them into the tubes, tearing the edges. Bake in the oven until golden brown. 3. For cream, mix the condensed milk and 300 grams of softened butter. 4. Put the cooled tubes into a dish in rows one on top of the other. Each row is well coated with cream. Leave the remaining cream on top. 5. You can sprinkle a cake of cookie crumbs, crushed nuts, grated chocolate. You can decorate the cake with sugar on top: 100 grams of butter, 1 glass of sugar, 6 teaspoons of cocoa, 8 teaspoons of milk.


Curd cake with cream without baking Ingredients: Butter 150 g Gelatin 10 g Water 100 ml Sugar 100 g Curd 400g Cream 10% 200 ml Cookies 500 g

Preparation: 1. Chop the cookies into a crumb. 2. Mix the crumb with softened butter. You need to do this with your hands (the ideal state when, when compressed in a fist, the mass is blinded into a ball, then the base will be easily molded and will not crumble). 3. Spread the mass in the form, primed with fingers, forming small bows. 4. Shape with the base to send to the refrigerator. 5. Cottage cheese rub through a sieve or a meat grinder. 6. Pour gelatin with warm water. 7. Cream warm, dissolve sugar and gelatin in them, stirring and not bringing to a boil. Remove from heat, add cottage cheese and whisk well. 8. Finish with a mixture of cake. Put it in the refrigerator again for 1.5-2 hours.


Cake "Pancho" Ingredients: Egg chicken 6 pieces Sugar 3 cups 1 tsp hydrated soda Cocoa powder 4 tablespoons Wheat flour 500 g Cherry 400 g Sour cream 35% 700 g Chocolate 20 g

Preparation: 1. For a biscuit test, separate the proteins from the yolks. Beat the whites in a thick foam. Continue to beat, add 2 cups of sugar in small portions. Introduce the egg yolks. Pour cocoa into the dough and mix gently. In a few tricks, add flour and potted soda. 2. Shape the oil with oil, cover with baking paper. 3. Pour out the dough and put in the oven preheated to 180 degrees until cooked. 4. From the finished cooled biscuit cut off the cake height of 1.5-2 cm, and the rest of the cut into cubes. 5. For cream, sour cream until it forms a lush and airy mass. Add 1 glass of sugar, whisk for another 5 minutes. 6. Lubricate the core cake with sour cream. 7. Lay out the cherries. 8. Each dice cake dip into the cream and spread on the cake, adding cherry between the slides. 9. Pour the cake with sour cream. 10. Melt the chocolate in a water bath and decorate the cake.


Chocolate cake with cream Ingredients: Butter 100 g Wheat flour 160 g Egg chicken 3 pieces Cream 300 ml Chocolate 200 g Sugar powder 1 tablespoon

Preparation: 1. Butter with flour, grind to the state of large lumps. 2. Add to the mixture one whipped yolk and quickly knead the dough. 3. Now we do so. We take a baking mold, lightly grease with butter. We pluck small balls from the dough and cover them with the whole bottom of the baking dish. Also, we form skirts - somewhere 3 cm in height. Form for baking with dough set for 20 minutes in the refrigerator. 4. In the meantime, we are engaged in stuffing. In a saucepan, put the cream, broken into pieces chocolate and a little bit of butter. We put on a slow fire and melt. 5. In another bowl, lightly beat up two eggs. Whipped eggs pour into the creamy mass. Warm up, stirring constantly, so that the eggs do not curl. 6. A little hardened dough is taken from the refrigerator, put in the oven for 10 minutes. Then we take out and pour on it the resulting stuffing. 7. Tart with stuffing we bake for another 10 minutes at 200 degrees. Then we take out, completely cool, sprinkle with powdered sugar, cut and serve with good coffee.


Cake "Gift" Ingredients: Egg chicken 5 pieces Wheat flour 125 g Sugar 350g Peanuts 120g Butter 170 g Milk 90 ml Rum 1 tablespoon Cognac 2 tablespoons Vanilla sugar 7 g Sugar powder 1 teaspoon

Preparation: 1. Syrup for impregnating biscuit must be prepared first - it should be cold. Pour 110 ml of hot water with 100 grams of granulated sugar, heat to boiling. Cool and add rum and a tablespoon of cognac. 2. Take four eggs, separate the proteins from the yolks and beat them separately: yolks - with 80 grams of sugar in a viscous light cream, and proteins - first to strong peaks, then add 40 grams of sugar and beat into a dense mass. 3. Mix the proteins with yolks. Add 120 grams of sifted flour, mix thoroughly and put the dough into a greased and flour-poured form, flatten. Bake in a preheated 200 degrees oven for 25-30 minutes. Allow the biscuit to cool and stand for half a day at room temperature. 4. For the cream "Charlotte" mix 130 grams of sugar with one egg, pour 90 ml of milk. Stirring constantly, heat on low heat to a boil and boil for a few more minutes - the mixture should become transparent yellow and viscous. Cool it to room temperature. 5. Beat 160 grams of butter, gradually pouring in the cooled milk and sugar mixture, add vanilla sugar and a spoon of cognac. 6. Hold the biscuit in half and cut it in half, moisten the cakes with syrup for impregnation. Cover one layer with cream and cover with a second biscuit cake. The remaining cream to grease the cake on top and sides.


7. Peanut fry in the oven at a temperature of 180 degrees for a quarter of an hour. Peel the nuts and chop into a large crumb. Sprinkle cake with nuts and refrigerate for 2-3 hours. Before serving sprinkle cake with powdered sugar.


Cake pigeon's milk Ingredients: Wheat flour 140 g Egg white 60 g Sugar 460 g Citric Acid ½ teaspoon Condensed milk 100 g Agar-agar 4 g Vanilla extract 2 ml Chocolate 75 g Butter 350 g Egg chicken 2 pieces

Preparation: 1. Agar soak in 140 ml of water for several hours. Spread out the oil to thaw. 2. For the cake beat the butter with small sugar, add the eggs, vanilla and whisk until whitening and dissolving the sugar. Put in the flour and knead the dough. 3. Circle the pencil on paper. Spread the dough into two circles around the diameter of the mold on baking paper. Bake at 200-230 degrees for 10 minutes. If the cakes are too large, trim immediately. Cool without taking it off the paper. 4. Whisk the butter and the condensed milk into the cream, add the vanilla extract and set aside. 5. Water with agar on a small fire, bring to a boil, carefully stirring with a flat spatula, so that the agar is completely dissolved and not burnt. Boil a minute. 6. Put in the sugar. Set on medium fire. With continuous stirring, bring to a boil. Once the syrup has increased in volume and a white foam appears, remove it from the heat. 7. Conduct a sample on the thread - tear off the spatula from the surface of the syrup, after that a thin thread will be pulled. It means the syrup is ready. 8. Cool the syrup to 80 degrees. In the meantime, whisk the chilled proteins in a large bowl until a firm pattern appears on the surface. Add citric acid and whisk to a density.


9. In the proteins pour a thin stream of hot syrup - the mass will increase greatly in volume. Beat until it is dense. 10. Mix the butter with the condensed milk, moving the mixer to a low speed. Once mixed - souffle is ready. 11. Cover the form with a completely food film by grasping the sides. Lay out 1 cake in a split form. Pour half the souffle into a crocheted shape. Put another cake on top and pour in the souffle again. 12. Put in the refrigerator to freeze for 3-4 hours. 13. Melt the chocolate with butter and pour the icing on the cake. Apply any drawing. Let it freeze.


Lemon cake Ingredients: Butter 250 g Cookies 500 g Cream 500 ml Condensed milk 1 pot Lemon juice ½ cup

Preparation: 1. Grind the cookie in a blender and mix it with 250 g of melted butter. 2. Whip cream into a thick foam, adding 1 can have condensed milk and half a glass of lemon juice, mix everything. 3. It is advisable to take a split form. Mass the cookie and butter to distribute in a form, so that the bottom is thin, but dense, and make the walls, so that it can be poured into the mass. We pour the mass into the mold. 4. Heat the oven to 180 degrees and put the finished form for 8 minutes. Get the finished pie, cool it and put it overnight in the fridge.


Banana cake with sour cream Ingredients: Egg chicken 5 pieces Kefir 1 glass Wheat flour 3 cups Baking powder 1 teaspoon Sour Cream 400g Sugar 3 cups Bananas 4 pieces

Preparation: 1. Knead the dough. 2. Eggs and 2 cups of sugar beat up, add kefir, baking powder, sifted flour and mix. 3. Pour the dough into the oiled form. Bake the cake in the oven at 180 degrees 40 minutes. The cake should be cooled and cut in half. 4. Prepare the cream. Mix sour cream with 1 glass of sugar and beat. 5. Put half a cup of bananas on one side of the cake and add cream. cover the second half of the cake, on it also put the bananas, pour the cream and leave for 1 hour. The top was sprinkled with grated chocolate candy.


Cake "Flight" Ingredients: Peanuts 130g Egg Yolk 1 piece Egg white 170 g Milk 125 ml Butter 215g Sugar 510 g Cognac 1 tablespoon Cocoa powder ½ teaspoon Vanilla sugar 14 g

Preparation: 1. Peanut fry in a preheated 180-degree oven for fifteen minutes, clean and chop. 2. Whip the whiskers until firmness. Add to them 7 grams of vanilla sugar and 320 grams of plain, whisk for another seven to eight minutes to get a very dense mass. Put aside one full tablespoon of whipped proteins in a pastry syringe, add the nuts to the rest of the mass and mix. Put aside a tablespoon of protein with nuts. 3. Draw on the parchment two circles with a diameter of 20 cm, distribute the protein-nut mass on two circles, smoothing the spatula. From the confectionery syringe, set aside the free space on the parchment for the decoration of the cake. 4. For the same parchment lay small amounts of deferred protein-nut mass when baking it will be possible to determine the readiness of the cake, breaking one of these small pieces, and then making a crumb for them to cover the cake. 5. Bake cakes in the oven, heated to 100 degrees, two hours. Cool it down. 6. For cream, mix the yolk with milk, add 190 grams of sugar, put on a weak fire. Stirring, bring to a boil and cook for another two to three minutes, until thick. Cool to room temperature. 7. Mix butter with half a vanilla sugar in a lush mass. Continue to beat, gradually pour in milk with sugar and yolk, add a spoon of cognac. Put aside


a tablespoon of the resulting cream, mix it with cocoa. 8. Half the remaining cream to cover one cake, cover with a second cake, cover the sides and top of the cake with cream, leaving a little to decorate. Slice the nut meringue into a crumb and sprinkle it with the sides of the cake. Decorate with chocolate and white cream and meringue figurines, put in the refrigerator for at least an hour.


Quick cake "Turtle" with sour cream Ingredients: Sour cream ½ kg Butter 50 g Egg chicken 3 pieces Sugar 0,699 cups Wheat flour 1,299 cups Soda ½ teaspoon Cocoa powder 1 teaspoon Sugar powder ½ cup

Preparation: 1. For the test, throw soda into the flour and mix well. Separately, stir an incomplete glass of sugar with eggs until smooth. Mix the resulting mass with flour, also to a homogeneous mass. We cover the baking tray with foil or paper for baking, lay out small spoons with a spoon. Bake, approximately, 7-10 minutes at a temperature of 180 degrees. We put the finished tortillas in a bowl and leave until completely cooled. 2. While baking cookies, we make a cream. To do this, mix the whole sour cream with sugar powder to a homogeneous mass. After, 1/3 of the mixture is separated and add a spoon or two cocoa powder, stir to a homogeneous mass. As a result, you will get two creams of different colors - white and brown. 3. Cook the duck in a cream of sour cream white and spread out the slide. Emptiness between the biscuits is filled with sour cream of white color. The last biscuit to cover the top layer of our "Turtle" is dipped in a chocolate sour cream, pour the rest of the chocolate cream on top and level the shape. 4. We clean in the refrigerator for a couple of hours, preferably at night - then the cake will be completely impregnated.


Chocolate cake with cocoa Ingredients: Wheat flour 300 gr Cocoa powder 2 tablespoons Butter 180 g Egg chicken 3 pieces Sugar 150g Baking powder 1 teaspoon Boiled condensed milk to taste Soda Pinch

Preparation: 1. Eggs mixed with sugar, add melted cold butter, add flour, soda, baking powder. 2. Cook the cocoa and add to the dough. 3. Shape the oil with oil, pour the dough into it, bake at a temperature of 150 degrees for 25-30 minutes. 4. Thickened boiled milk grease the cake from all sides.


Cake with cherry and cottage cheese Ingredients: Wheat flour 180 g Butter 80 g Brown sugar 140 g Water 60 ml Frozen cherry 300 g Egg chicken 2 pieces Curd 500g Vanilla sugar 1 teaspoon Salt pinch

Preparation: 1. Cherry thaw and drain the juice. 2. Chop the flour with cold butter and a pinch of salt, add half the sugar, make a funnel and pour in the water. Knead the dough, wrap in a film and put into the refrigerator for 30 minutes. 3. Roll out the dough, put it into a mold with a diameter of 26 cm and make the edges 3 cm. Punch, cover with foil and bake for 10 minutes at 200 degrees. Remove the foil and oven for another 5 minutes at 180 degrees. Allow to cool slightly. 4. Cottage cheese beat with eggs, sugar and vanilla sugar, add spices to taste. 5. Densely lay cherries on the cake, pour the cream and bake for 30 minutes at 180 degrees.


Hepatic cake with carrots Ingredients: Chicken liver 600 g Egg chicken 1 piece Sour cream 100 g Wheat flour ½ cup Garlic 2 cloves Carrot 3 pieces Onions 3 heads Dill to taste Mayonnaise 150 g Salt to taste Pepper black ground to taste

Preparation: 1. Prepare the dough for liver pancakes. In a blender, mix the liver, egg, sour cream, flour, salt, pepper. From the received test we prepare on a frying pan pancakes, frying from two parties. 2. Prepare the filling. Onion finely chopped, carrots rubbed on a greater, we pass the ingredients. 3. Cut the greens finely. Garlic let through the press and add to the mayonnaise. 4. Form the cake. We put pancake, we grease a little with mayonnaise, we spread carrots with onions, sprinkle with greens. And so, we spread the cake. Top with carrots and greens.


Pumpkin cake Ingredients: Anise (baden) 1 teaspoon Pumpkin 400 g Puff pastry 300 g Sugar 200g Cream 35% 50 ml Cinnamon 1 teaspoon Nutmeg pinch Salt pinch Ginger 20 g Butter 50 g Egg chicken 3 pieces

Preparation: 1. In butter, put out finely chopped pumpkin pulp with finely grated ginger, stirring constantly, until it turns into mashed potatoes. To mash was at all disembodied consistency, you can crank a pumpkin in a blender. 2. Mix the prepared puree with sugar, salt, cinnamon, nutmeg and aniseed sunflower seeds, which must first be powdered in a mortar. 3. Whip the cream with eggs in a homogeneous mass and mix this mass with a spicy pumpkin puree. 4. Roll out the flaky dough to a thickness of 2-3 mm, lay it on a baking sheet and evenly distribute a mixture of pumpkin, eggs and cream on the surface of the dough. Screw the edges of the dough. And put the cake for fifteen or twenty minutes in the oven, heated to two hundred degrees. After cooking, lightly cool so that the filling of the cake is properly thickened.


Hepatic cake with vegetables Ingredients: Chicken liver 700g Wheat flour 3 tablespoons Onion 2 pieces Egg chicken 3 pieces Carrot 2 pieces Salt to taste Black pepper powder Olive oil Butter Mayonnaise

Preparation: 1. Grind the liver in a blender together with eggs, flour, salt and pepper. We get a substance that is liquid by its consistency, from which we bake pancakes in a frying pan. 2. Separately, simmer finely chopped onions and grated carrots on a large grater. Onions and carrots are combined with mayonnaise. 3. Spread the pancakes and each spread received cream. We put to cool down.


"Zebra" cake Ingredients: Egg chicken 3 pieces Sugar 1,5 cups Salt ½ teaspoon Kefir 1 glass Vinegar 1 teaspoon Soda ½ g Cocoa powder 1 tablespoon Wheat flour 2 cups

Preparation: 1. You need to take 3 eggs, 1.5 cups of sugar, a pinch of salt and mix it thoroughly. I do this with a blender. 2. In well, before the foam, the stirred mixture is poured out a glass of kefir and mixed again. 3. Then add a teaspoonful of vinegar in a teaspoon half filled with baking soda, whisper it - pour it into the bulk. Now all this is mixed with two glasses of flour - the main dough is ready. 4. Now pour half the dough into another bowl, add a tablespoon of cocoa and stir. 5. Pour the dough into a frying pan greased with butter in turn: dark - light, dark - light, not mixing. 6. It remains only to put the dough in the oven for 35-40 minutes, where the cake will be baked at a temperature of 180 degrees.


Cake "Honey" Ingredients: Margarine 200g Sugar 1 glass Egg chicken 3 pieces Honey 3 tablespoons Hydrated soda 2 teaspoons Wheat flour 3 cups Condensed milk 1 pot Butter 180 g Walnuts

Preparation: 1. Melt 200 grams of margarine. 2. Add a glass of sugar, 3 eggs, 3 tablespoons of honey. Mix thoroughly. 3. Put the mixture on the fire. Cook, stirring constantly, until the appearance of small bubbles. 4. Remove from heat and add 2 teaspoons of hydrated soda. 5. Cook for a few minutes until the weight rises. 6. Remove from heat. Pour 3 cups of flour, knead the dough and divide it into 8 equal parts. Do not let the dough cool, so cover it with a towel. 7. Roll out the cakes. Alternately bake them in the oven. 8. To the finished cakes to give the same shape and to grease with a cream: a bank of condensed milk + a packet of butter. Mix. 9. The remainder of the dough from the cakes finely grind and sprinkle the top of the cake and its sides. 10. Sprinkle nuts on top of the taste.


Cake with bananas, nuts and chocolate Ingredients: Sour Cream 350g Sugar 2.5 cups Egg chicken 4 pieces Potato starch 3 tablespoons Wheat flour 1.5 cups Hydrated soda 3 teaspoons Milk ½ cup Condensed milk 1 pot Butter 300 g Peanuts 85g Bananas 1 piece Cocoa powder 1 tablespoon

Preparation: 1. For each cake you need: 1/2 cup sour cream, 1/2 cup sugar, 1 egg, 1 tablespoon starch, 1/2 cup flour, 1 teaspoon soda and one of the additives (bananas, peanuts crushed, cocoa). 2. For the cakes, beat the egg with sugar, add sour cream, flour, starch, soda vinegar, and one of the additives. 3. Bake the cakes in a well-heated oven for 18-20 minutes. When the cake cools down, cut along a cold knife to get 2 thin cakes. As a result, you will get 6 thin cakes. 4. For the cream will need: 1 egg, 1 glass of sugar, milk, condensed milk, butter. 5. For the cream, grind the egg with sugar, pour in cold milk. Put in a water bath and cook with constant stirring until thick. The resulting mass cool. 6. Mix the softened butter with a mixer, gradually introduce custard and condensed milk. 7. Each cake well lubricate with cream. Ready cake is best left for the night the cake must soak. Then it can be decorated with fruits, berries, nuts or grated chocolate.


Truffle homemade cake Ingredients: Wheat flour 170 g Cocoa powder 50 g Baking powder ½ teaspoon Salt pinch Sugar 150g Butter 225 g Egg chicken 4 pieces Water 140 ml Dark chocolate 55% 200 g

Preparation: 1. For the dough mix the flour, cocoa, salt, baking powder, sugar; add butter and grind your hands; add one lightly beaten egg and knead the dough; roll the ball and put it on the refrigerator for 30 minutes. 2. Roll the cold dough and lay it in a mold, making a side. Cover with paper, pour peas and bake for 15 minutes at 180 degrees. 3. For a truffle filling from water and sugar make syrup. Reduce the heat, add chunks of chocolate, butter; carefully, so that you do not curl up, add three lightly beaten eggs. Stir the mixture until all is dissolved and become homogeneous, then add the flour and mix again. 4. In the baked sand cake pour the filling, smooth it and bake another 30-40 minutes at 180 degrees.


Chocolate cake with mascarpone in glaze Ingredients: Sugar 200g Vanilla extract ½ teaspoon Egg chicken 2 pieces Wheat flour 150 g Cocoa powder 30 g Baking powder 2 teaspoons Milk 125 ml Mascarpone cheese 250 g Cream 220 ml Sugar powder 60 g Butter 110 g Chocolate glaze 200 g

Preparation: 1. Preheat the oven to 160 degrees and cover with baking paper two 20centimeter cakes. 2. Lightly beat the butter with sugar and vanilla extract until it becomes fluffy and creamy. 3. Enter one egg at a time, whisking until smooth after each. 4. In a separate vessel, sift flour, baking powder and cocoa powder. Mix with milk and add to the total mixture. 5. Fill the molds with a batter and bake for about 30-35 minutes. Let the biscuits cool down after the oven. 6. While the cake foundation is being prepared, whisk the mascarpone with cream and powdered sugar. 7. Spread the resulting mixture with one cake and cover the top with the other. 8. Cover the cake with chocolate glaze and immediately get down to business, or someone will immediately take it away.


Chocolate cake with mascarpone Ingredients: Mascarpone cheese 250 g Chocolate paste 4 tablespoons Sugar 190 g Egg chicken 3 pieces Milk 200 ml Natural Yoghurt 125 ml Baking Powder 8g Wheat flour 100 g Cocoa powder 60 g Vanilla sugar 1 tablespoon

Preparation: 1. For the cream, mix the mascarpone and "Nutella" in a bowl and put it on the refrigerator for half an hour: it is necessary that it grind slightly. 2. Beat eggs with sugar. 3. Separately mix the milk and natural, without any fillers, yogurt - and add baking powder. 4. Pour milk-yoghurt into the egg mixture. Add 50 grams of cocoa powder and vanilla sugar, mix. Sift flour there, mix with a mixer and pour into a round baking dish - about 30-35 cm in diameter so that the cake is not too thick and not too thin. 5. Send the dough to the oven, heated to 180 degrees, for forty minutes. Ready cake let cool for half an hour, and then cut it in two across with a knife-string, tightly stretched thin wire on the handle, - similar, only less, make for cheese. 6. One half of the cake should be greased with a cream of mascarpone and "Nutella", cover the second - and put in the refrigerator for at least two hours. 7. Sprinkle the remaining cocoa powder before serving.


Puff cake with fresh berries and cream Ingredients: Puff pastry 500 g Condensed milk 1 pot Cream 33% 200 ml Bilberry 400 g Raspberry 180 g

Preparation: 1. Preheat the oven to 180 degrees. 2. Roll each dough sheet to 2 mm in thickness. Cut the sheets into 4 equal squares. Cover the pan with baking paper. Bake the dough sheets one by one. Everyone - for 7-10 minutes. 3. When baking, dough sheets will rise well. If desired, divide each of them into 2 parts, then the cake will be saturated with cream faster. 4. Slice the cream and beat until a thick sour cream. Then, whilst continuing, gradually add the condensed milk. 5. Put the first cake on a plate and apply cream. On top of the cream, put a small amount of blueberries, distributing the berries throughout the cake. 6. Cover the top with a second cake, apply a cream and spread raspberries on it. Strand the layers until all the cakes are finished. Top the dough cake with a lot of cream. Try to lubricate the cream and sides of the cake. 7. If you have a little dough left while baking or cutting the cake, chop the remains with a knife and sprinkle the cake. 8. Put the cake in the fridge for 4-5 hours, so that all the cakes are soaked with cream and the aroma of fresh berries.


Cake "Caliph for an hour" Ingredients: Wheat flour 280 g Butter 170 g Sugar 230 g Curd 800g Egg chicken 3 pieces Potato Starch 40g Vanillin pinch Cognac 1 g Black chocolate 60% 230 g Cream 30% 200 g Sour cream 250 g

Preparation: 1. Knead the dough. Mix the flour, the softened butter and 50 g of sugar. 2. Fold the bottom of the split form with parchment. 3. Distribute the dough, form the sides to the very top of the form. 4. Prepare a chocolate layer. Break the pieces of chocolate, pour the cream, put in microwave at full power for 1 minute. To get and, continuously interfering, to achieve a homogeneous consistency. Pour the cognac. Cool in the fridge for about 5 minutes. 5. Pour into the mold onto the dough. Put in the freezer for 20 minutes. It is necessary that the chocolate layer "grab" and does not spread when you spread the curd filling. 6. For curd filling mix cottage cheese, 130 grams of sugar, eggs, starch, vanillin. 7. Put the cottage cheese stuffing on a chocolate layer. Align. Put the oven in an oven preheated to 180 degrees for an hour. 8. Prepare sour cream. Mix the sour cream with the remaining 50 grams of sugar, set aside until the sugar is completely dissolved. 9. After an hour, take out the cake from the oven (do not turn off the oven), fill with sour cream. 10. Put into the oven for 10-15 minutes. Remove, allow to cool completely,


sprinkle with cocoa powder.


Chocolate-banana cake without roasting Ingredients: Hazelnut 90 g Dates of 95 g Coconut milk 400 ml Sorghum syrup 100 ml Almond milk 300 ml Vanilla 1 piece Lemon juice 1 tablespoon Bananas 3 pieces Cocoa powder 1 tablespoon Agar-agar 4 teaspoons Bitter chocolate 300 g Almond 160 g

Preparation: 1. Cut all the nuts in the combine. Add crushed dates. Rinse evenly in a releasable baking dish, pre-lining the food foil. 2. In a blender, beat up bananas, vanilla pod, almond, coconut milk, cocoa powder, lemon juice and sorghum syrup. Pour a little mixture, lightly heat and dissolve in it three teaspoons of agar-agar. In agar-agar mixture pour in the whole mass and hold on medium heat for five minutes. Pour this mixture of nutty dough into a mold. Put in the refrigerator to cool. 3. After two hours, take out the cake from the refrigerator, remove the form, carefully remove the food film. Piece of cake to serve, watering melted chocolate and decorating the petals of almonds.


Four quarters cake with chocolate Ingredients: Wheat flour 200 g Butter 200 g Sugar 200g Egg chicken 5 pieces Black chocolate 200 g

Preparation: 1. Preheat the oven to 180 degrees. In the pan, put the butter and pieces of chocolate and bring to a low state on a slow fire. 2. In a large bowl or in a food processor, mix sugar, flour and eggs. Lightly sprinkle the flour baking pan. Mix the contents of the pan with the other part until smooth. 3. Put the dough in the mold. Bake for 30 minutes. Check the regularity by piercing with a knife or fork: if the knife or fork remains clean, then the cake is ready. 4. ATTENTION: turn off the oven when the knife remains a little dough and leave the cake in the oven. Put the cake out of the mold. Serve in a cool state.


Cake "Leningradsky" Ingredients: Wheat flour 330g Butter 345 g Sugar 255 g Milk 75 ml Egg chicken 1 piece Egg Yolk 1 piece Cognac 1 tablespoon Cocoa powder 17 g Vanilla sugar 7 g Baking powder 1 teaspoon Lipstick (ready-made) 200 g Nuts 10 g Biscuit crumbs

Preparation: 1. 185 g of softened butter, 125 g of fine sugar or powder and beat the egg in a homogeneous mass. Add the flour with the baking powder and knead the soft dough. 2. Divide the dough into four parts, each roll out on baking paper - so that you can cut out the 18x18 cm squares. Roll the dough into the freezer for a quarter of an hour, and then send it to a preheated oven for 200 minutes for twelve minutes. Cool without taking it off the paper. 3. Lipstick mix with 10 g of cocoa powder and evenly cover it with one cake. 4. Mix milk with yolk, drain, add 130 g of sugar, bring it to a boil on low heat and boil four to five minutes before thickening. Cool, stirring occasionally. 5. Beat 160 grams of oil until lightening, add the powdered vanilla sugar and gradually pour the resulting syrup, whisking thoroughly. Add cognac, stir. 6. Put two tablespoons of the cream in the confectionery envelope for decoration, add 7 g of cocoa to the remaining cream and beat thoroughly again. Nuts roast in the oven and cut it into small pieces. 7. Collect the cake, spread each layer of chocolate cream. Top put the cake, brush the sides of the cake with the remaining cream and sprinkle with biscuit


crumbs. Cake decorate with white cream and chopped nuts, put for a couple of hours in the fridge - after that it will be especially good.


Cake "Lady fingers" Ingredients: Wheat flour 1.5 cups Water 1.5 cups Butter 150 g Egg chicken 6 pieces Sour cream 25% 2 cups Sugar 1 glass

Preparation: 1. Put water on the fire, add butter and, when boiling, pour in the flour, stirring. 2. Dough and cool eggs alternately, stirring gently. Dough to knead to a glossy color. 3. Put the dough on a baking sheet lined with baking paper with oblong stems about 4 cm long using a confectionery syringe. 4. To put in the preheated to 170 degrees oven for 15-20 minutes. 5. While the fingers are being cooked, prepare the cream. Beat up sour cream with sugar until a thick cream. 6. Baked and cooled "fingers" dipped in a cream and put it on the slide. 7. Before serving, you can sprinkle with grated chocolate.


Rainbow cake Ingredients: Sugar 1,5 cups Egg chicken 3 pieces Sour cream 200 g Wheat flour 1.5 cups Butter 50 g Salt ½ teaspoon ½ teaspoon of soda Food coloring 5 pieces

Preparation: 1. Melt the butter and leave it to cool to room temperature. Whisk the eggs with sugar until the foam appears. Then add the sour cream, butter, salt, soda. Again, whisk everything and then add the mixture to the sifted flour. Stir until homogeneous without lumps. It should be a creamy mixture. 2. Now divide the dough exactly into as many parts as the colors you have, spread out on different bowls. Next, add the dyes to the bowls. 3. Take a baking dish, oil with vegetable oil. Gently pour a dough of the same color into the center. Let it spread out a little. If this does not happen, make a smooth circular motion with the shape and dough spread evenly. Just carefully put in the center of a mixture of another color, the third, etc. Do not rush, give the test to spread out. 4. It remains only to put the form in a preheated oven to 200-250 degrees and check the cake readiness in 30-40 minutes.


Cake without baking Ingredients: Shortbread cookies 500 g Walnuts 150g Butter 100 g Boiled condensed milk 1 jar Poppy 1 tablespoon

Preparation: 1. Break the biscuits into small pieces with your hands. 2. Beat the butter and condensed milk with a mixer. The products should be at room temperature. 3. Then add crushed walnuts and butter with condensed milk to the liver. 4. Mix all ingredients thoroughly. 5. Put a cake in the shape of a pyramid on a flat plate with your hands. Top with poppy seeds. Remove the cake in the refrigerator for several hours before serving.


Cake with sour cream Ingredients: Wheat flour 2.5 cups Egg chicken 8 pieces Butter 200 g Water 1 glass Salt pinch Sour cream 700 g Sugar 1,5 cups

Preparation: 1. Put water on the fire, add oil and salt. Heat to boiling. 2. Reduce heat to a minimum and cover with flour. Stir well until smooth. 3. The resulting mass should be removed from the heat and allowed to cool. 4. When the mass cools down, alternately drive in eggs. 5. Cook the dough in a confectionery bag and squeeze out the oblong sticks. 6. Put into the oven for 20 minutes at a temperature of 200 degrees. 7. Meanwhile, for the cream, mix sour cream with sugar. Mix well before dissolving sugar. The resulting sticks must be soaked in the cream. 8. Then put them in the form of a woodpile. 9. From above, the resulting cake can be filled with glaze or grate chocolate.


Cake "Napoleon" from the purchased test with a custard Ingredients: Cream 20% 500 ml No-fat puff pastry 500g Sugar 1 glass Butter 200 g Egg Yolk 3 pieces Vanillin 15 g Wheat flour 3 tablespoons

Preparation: 1. First, prepare the custard. We connect in a saucepan yolk, vanillin, 3 tablespoons of sugar, 50 ml of cream and all the flour. Well, everything is mixed with whisk. 2. In another saucepan bring to the boil the remaining cream with sugar and pour them in a thin trickle to the yolk mixture. When pouring hot cream, whisk the mass with a mixer. 3. We put the pan on the fire and bring it to a boil, but do not boil, otherwise the cream will curdle, and we cannot do anything. At the time of heating, the mass will thicken. The resulting cream is cooled slightly. 4. While the cream cools down, we will take up cakes. Let's divide the dough into several parts and then roll them onto cakes of the same size. Make a few holes with a fork so that the cakes do not rise much in the oven. Thus, we have several cakes. 5. While the cakes will cool down, add butter a little in the custard, continue to whisk all the corolla. Now the cream is ready. You can leave it on the sidelines or put it in the fridge so that it stays cold and gets even thicker. And you can use immediately, as I do. 6. Now take the cakes, one by one we grease the cream well and stack one on the other with layers neatly. We leave one cake for crumbs on the cake. 7. We crumble the remaining cake, not oiled with cream, and sprinkle the cake on top and sides.


8. Now it can be put in the refrigerator for several hours and let it soak. And you can immediately begin to tea!


Home Cake "Bird's Milk" Ingredients: Egg chicken 14 pieces Gelatin 40 g Wheat flour 1 glass Vanillin 5 g Milk 300 ml Sugar 3.5 cups Butter 350 g Cocoa powder 3 tablespoons

Preparation: To test eggs (4 pieces) beat with 1 glass of sugar, add 1 cup of flour, mix. Bake at 160 degrees for 30 minutes. 2. For gelatin cream, dilute in 150 grams of warm water and leave for 30 minutes. 3. Take 10 eggs. Separate yolks from proteins. 4. Protein cool. 5. Yolks pound with 1 glass of sugar, add 250 ml of milk, stir, then add 1 tablespoon of flour and mix again. 6. On a water bath bring to a boil a mixture of yolks. 7. Cool the mass and add to it 300 grams of softened butter and vanillin. 8. Whip the cream with whisk. 9. Gelatin heated, strain, slightly cool. 10. Whip the whites. 1 cup of sugar and half a glass of water to bring to a boil, boil the syrup on low heat for 5-7 minutes. 11. In the whipped proteins quickly pour in the hot syrup and continue whipping the proteins until a persistent foam at the end to enter the gelatin and mix thoroughly. 12. Combine cream of yolks with protein mass. 13. Bake the biscuit into two equal parts. 14. For one part of the biscuit, apply the cream, cover with the second part of the biscuit. 15. Cover the top and sides of the cake with chocolate glaze and sprinkle with


chopped nuts. 16. For the glaze, combine 3 tablespoons of cocoa, 3 tablespoons of sugar, 3 tablespoons of milk, bring 50 grams of oil to a boil and cool. 17. Put the cake in the refrigerator for 12 hours.


Biscuit berry cake with cream cheese cream Ingredients: Egg chicken 3 pieces Sugar 90g Wheat flour 60 g Starch 30 g Baking powder 1 teaspoon Cream 33% 500 ml Sugar powder with vanilla 6 tablespoons Curd 200g Fresh berries to taste

Preparation: 1. Eggs must be taken from the refrigerator several hours before cooking so that they warm up. Whisk the eggs in the mixer without dividing them into squirrels and yolks. We start at low speeds, gradually increasing them. Beat the eggs for 5 minutes. Continue to beat, gradually pour sugar. Beat the eggs with sugar for another 7-10 minutes. 2. Determine that the mixture is ready, it is easy, it should whiten, increase in volume by 2.5-3 times. The mixture should not be liquid, it should be airy, lush and creamy. 3. Mix the flour with the starch and baking powder. Sift the flour mixture into the egg foam and gently interrupt the spatula. Do not disturb very intensively and do not use for mixing with a mixer! It is very important when mixing to keep the air structure of whipped eggs. 4. The bottom of the form is covered with baking paper or foil. Do not oil the sides of the mold, the biscuit will be easier to climb, "clinging" to them. The dough is immediately poured into a mold and the shape is scrolled around its axis so that a small funnel is formed in the test. 5. Send the form with the test to the preheated oven. Bake at a temperature of 160-180 degrees for 45-60 minutes. 6. The sponge cake is ready if it is slightly crouched, the edges move away from the mold walls and when pressed lightly with fingers, the sponge cake springs, and the pit is quickly restored. You can also check with a toothpick,


stick it in a biscuit, if it's dry, a biscuit is ready. 7. During baking, do not open the oven door or the biscuit may leak. After turning off the oven, do not remove the biscuit immediately. Just open the oven door and leave the biscuit for 10-15 minutes. 8. Cool the biscuit covered with a napkin or paper towel and let stand for several hours. If you did everything correctly, the resulting biscuit will have a height of 5-6 cm. 9. Cottage cheese is wiped through a sieve. Chilled cream whipped with sugar powder and vanilla until thickened and gently mixed with the wiped cottage cheese. 10. Cut the sponge cake into 2-3 cakes. At the bottom of the words we put the cream, spread the berries, on top - the cream, cover with the cake. Repeat the procedure for each cake. We decorate the cake with your favorite berry. Leave to soak.


Cake with cottage cheese and mousse "Tears of an angel" Ingredients: Butter 100 g Sugar 1,5 cups Sour cream 100 g Vinegar ½ teaspoon Wheat flour 2 cups Soda ½ teaspoon Egg chicken 4 pieces Vanillin to taste Loose cottage cheese 600 g Salt on the tip of the knife

Preparation: 1. For the butter cake melt and slightly cool, or take a softened, and put in a bowl. 2. Pour 100 grams of sugar, a pinch of salt, put 100 grams of sour cream. 3. Soda to extinguish with vinegar and add to the dough, you can also use powder for baking. 4. Add 2 cups of flour, knead the dough. It is quite elastic. 5. On a large baking tray, put baking paper, then roll out dough about 7 mm thick on it. 6. Put the baking tray in the oven for medium heat and bake for 20 minutes until the cake is ruddy. 180 degrees! 7. For the filling in the bowl, put the cottage cheese and mash with a fork. 8. Add 100 grams of sugar and vanillin, all mixed thoroughly. 9. Carefully separate the proteins from the yolks, add the yolks to the curd mass. 10. Mix everything gently. The more tender the cottage cheese and the less grain it has, the more delicious the filling will be. 11. For cream, whip 5 proteins with a mixer until thick foam, adding a little citric acid for best whipping.


12. Continuing to whisk, into proteins gradually add 100 grams of sugar. Get a homogeneous thick protein mass. 13. After you took out the cakes from the oven, immediately put a curd filling on it, carefully spread it over the entire area of ​the cake. And send it to the oven for 10-15 minutes to grab the cottage cheese. 14. On top of the cottage cheese put the protein cream, and carefully distribute it throughout the area. 15. Put the cake in the oven for an average fire for 10-15 minutes, until the proteins become slightly darker.


Cake "Napoleon" from chopped dough with custard Ingredients: Wheat flour 5.5 cups Egg chicken 2 pieces Butter 500 g Salt ½ teaspoon Water ½ cup Sugar 1,5 cups Vanillin pinch Milk 2 cups

Preparation: 1. Pre-cool the butter thoroughly. 2. Cut 4.5 cups of flour with 400 g of chilled butter until an oily crumb is formed. 3. From the obtained mass, knead the dough with salted water. 4. Finish the dough into 7 parts, cover and place in the refrigerator for 2 hours. 5. Next, roll each part into 3-4 mm corn, every 5-7 cm of dough should be pricked with a fork so that there are no large bubbles. 6. Bake at a temperature of 200 degrees for about 15 minutes until lightgolden color, put off cooling. 7. For cream 2 yolks grind with 1.5 glasses of sugar, 0.75 cups of flour + add milk, vanilla and, continuously mixing, on a quiet fire bring to a thickening. Shortly before the end add 100 g of butter and chill. 8. Cover the cream with cream, pre-cut and trim the edges, the remaining crumb sprinkle the top layer of the cake. 9. It is best to leave the cake soaked for 5-6 hours.


Curd cream for cake and cupcake Ingredients: Curd cheese 340 g Butter 115 g Sugar powder 100 g Vanillin 2 g

Preparation: 1. The course of action is the simplest - put the ingredients in a bowl and beat it with a mixer until it is uniform. This will take 5-7 minutes.


Lemon curd cake Ingredients: Butter 130 g Cookies 250 g Sugar 160 g Water 125 ml Gelatin 15 g Egg Yolk 6 pieces Lemon 1 piece Curd 500g Whipped cream 400 ml

Preparation: 1. Crumble the cookies. 2. Melt butter in a saucepan over a low heat and mix thoroughly with crumbled cookies. In the cake mold, lay this mixture for the base with an even layer, press firmly over the entire area and freeze. 3. Dissolve sugar in 80 ml of water, boil. While the syrup is being made squeeze the juice out of the lemon and grate the zest. 4. Whisk the yolks, pour sugar syrup into them in a thin trickle, not stopping whipping. Beat until the mixture is colorless and cool. 5. Dissolve gelatin in the remaining water. Mix cottage cheese, zest, lemon juice, gelatin and a mixture of yolks and syrup. Stir until homogeneity. 6. Whip the cream to a thick foam and add to the mixture. 7. Lay out the shape based on the cookie. Cool in the fridge for a few hours until the cake cools. 8. Decorate the cake with fresh berries or canned peaches.


Italian chocolate dessert Ingredients: Egg chicken 2 pieces Butter 100 g Sugar 120 g Cocoa 20 g Wheat flour 100 g Baking powder 2 teaspoons Cream 35% 300 ml Almond 50 g Cherry 250 g Sugar powder 100 g Dark chocolate 50 g

Preparation: 1. Mix dry ingredients: flour, cocoa and baking powder. 2. Add the melted butter, mix, then sugar and mix again. 3. Eggs beat in a bowl, add to the dough, gently mix and put on a baking sheet covered with baking paper (my size about 30x35 cm). 4. Put the dough into a preheated oven to 180 degrees for 15-20 minutes. 5. Cool the finished cake. 6. Take a round bowl, not large, capacity about 1.2 liters and using it as a stencil, cut out a circle from the cake and set it aside. 7. The bowl itself should be covered with a food film. 8. From the remaining cake cut out triangles, I have not only triangles, but also strips and rectangles, so do not be scared and put them in a bowl repeating its shape. 9. Nuts chop, if whole, I bought immediately ready, chop finely chopped. 10. In a separate bowl, whip cream with sugar powder. Then I cheated a little, since there was not a lot of powder, I just took and ground the sugar in the coffee grinder, it turned out the same powder. 11. And instead of all the cream, took about 200 ml and then added about 100-150 g curd pasta without flavoring. 12. Add the nuts to the mass, mix, then the chocolate, mix again and add the


cherry. 13. My cherry was frozen. I thawed it, drained the juice. 14. The resulting mass is put in the cake and covered with a cut circle. 15. Clean in the refrigerator for 6-8 hours or night. 16. Before serving, turn over to the dish, get it from the bowl and decorate it.


Cake "Napoleon" with nuts Ingredients: Wheat flour 5 glasses Water 1.5 cups Butter 500 g Salt to taste Sour cream 1 kg Sugar 2 cups Vanilla to taste Nuts 200g

Preparation: 1. Sift the flour, combine with butter, cut into pieces, and chop. Add water and salt and knead the dough. 2. From the received test to form 16 pieces and put for 2 hours in the refrigerator. 3. Roll out the thin crusts and bake in a preheated oven. Cool it down. 4. Sour cream with sugar and vanilla until the sugar is completely dissolved. Add half the crushed nuts. Lubricate the cakes with cream. 5. Crust two crusts into small crumbs, mix with nuts and sprinkle cake. 6. Put the cake in the fridge for 8-10 hours.


Vienna chocolate cake "Sachertorte" Ingredients: Dark chocolate 230 g Butter 180 g Egg chicken 6 pieces Wheat flour 130 g Sugar powder 225 g Apricot jam 3 tablespoons Water 2 tablespoons

Preparation: 1. Preheat the oven to 180 degrees. 2. Melt 130 grams of chocolate and 130 grams of butter in a water bath. Stir and allow to cool slightly. Gradually add 100 grams of powdered sugar and egg yolks. 3. Whisk egg whites until thick foam is obtained. Gradually add the powdered sugar, do not stop whipping. 4. Transfer the chocolate mass to a large container and add one spoon of protein foam. Transfer the rest of the protein foam, alternating with the addition of flour. 5. Lubricate the baking pan and sprinkle with flour. Transfer the dough and bake for 10 minutes with the oven door open. 6. Reduce oven temperature to 150 degrees and bake for another 50 minutes until the cake is ready. Remove the cake from the oven, cover with a clean towel and leave for a day. 7. Lay the cake from the baking dish. Put the apricot jam in a small pan and heat it. Spread jam over the cake. 8. Melt the chocolate and butter for the glaze in a water bath, add water and powdered sugar. Stir well and leave for 5 minutes before covering the cake with frosting.


Cake "Napoleon" with cocoa Ingredients: Margarine 200g Wheat flour 2 cups Water 1 glass Butter 200 g Egg chicken 1 piece Sugar 1 glass Cocoa powder 3 teaspoons

Preparation: 1. Chop the softened margarine with flour, add a little salt, gradually pour in the water. The dough is divided into three balls and put in the freezer for 1 hour. 2. Divide the dough into 6 parts, roll out the cakes. Put 2 crusts on a baking tray. Bake until cooked. 3. Pour a little water into the pan, add cocoa, a little sugar and bring to a boil. Cool it down. In the softened butter, add sugar, chilled cocoa, 1 yolk and beat with a mixer. Separately, whisk 1 protein and gradually, in a spoon, add to the cream. 4. Cool the skins, cut them evenly, placing a plate on top. From the scraps make a crumb for sprinkling. Each cake, except the top, lubricate with cream. Put everything under the press. After a while, lubricate the upper cake, and sprinkle with crumbs on top.


Chocolate Devil Cake Ingredients: Cocoa powder 100 g Sugar 225g Instant coffee 200 ml Butter 280 g Wheat flour 250 g ½ teaspoon of soda Chocolate 300 g Egg chicken 3 pieces Vanilla sugar 1 teaspoon Cream 20% 100 g Salt pinch

Preparation: 1. Mix cocoa with sugar, pour in hot coffee and mix. Set aside to cool. 2. Sift the dry ingredients in a bowl, add soda. 3. Mash the butter with the remaining sugar, add the eggs. Pour dry ingredients and mix thoroughly. Add the coffee mixture and mix everything until a homogeneous consistency. Divide the dough into 2 parts and bake in a preheated oven at 180 degrees for about 30 minutes. 4. The remaining butter melted in a water bath and add cream. Remove the hot liquid from the heat and pour the chopped chocolate. Stir until smooth. Set aside for the mixture to cool and thicken. 5. Between the two cakes, spread the chocolate cream evenly. The rest of the cream spread on top and sides of the cake.


Chocolate-almond cake Ingredients: Butter 265 g Bitter chocolate 400 g Sugar muscovado 170 g Egg chicken 5 pieces Wheat flour 50 g Almond 230 g Sugar powder to taste

Preparation: 1. Preheat the oven to 180 degrees. 2. Cover the pie pan with the baking paper. 3. Melt the chocolate, butter and sugar in a microwave or water bath until soft. 4. Remove from heat and beat egg yolks. 5. Whisk the proteins until a strong foam in a large bowl and add chocolate mass, flour and almonds. Stir well. 6. Pour the mass into the mold and bake for 30 minutes. 7. Cool down.


Cake with cream Ingredients: Sugar 1 glass Egg white 6 pieces Corn flour 2 teaspoons White wine vinegar 1 tablespoon Vanillin 1 tablespoon Fruit 6 pieces Cream 400 ml

Preparation: 1. Whip the whites in a mixer until foamy. Then add sugar, do not immediately pour a glass, and add a little bit as you whip. Then add the corn flour. A little shake, add a spoonful of vinegar, and then vanillin. Whisk each one until the squirrels start forming peaks. 2. On pre-prepared tray for baking lay out the protein mass, compact it in the form of a cake. 3. Put in a pre-heated oven for an hour. After baking, do not remove from the oven, and turn off and open the door, let it cool down slowly. Cool the meringue-cake neatly into a beautiful large plate and forget about it for now. It is better to shift this way: top cover with a dish, turn over, remove another dish from above, remove foil, then cover again with a dish and turn over again. So, it does not fall apart. 4. Take cream for whipping, add sugar to taste, whip with a mixer until very thick. Spread the whipped cream evenly on the meringue. 5. Take any fruits that are, cut and put on cream.


Fast cake without baking Ingredients: Wheat flour 3.5 cups Condensed milk 1 pot 1 tsp hydrated soda Egg chicken 3 pieces Milk 750 ml Butter 200 g Sugar 1,5 cups Vanillin 1 piece

Preparation: 1. Do the dough for the cake, mixing all the ingredients. 2. The dough is divided into 8 pieces. We roll one piece with a diameter larger than the frying pan and lay it on the heated frying pan. In a minute we turn over. Cut off the cork cut. 3. For the cream, mix all the ingredients except the oil, and put it on the fire until it thickens, while stirring intensively. 4. At the end, add the butter to the hot cream. 5. Coriander grease with warm cream, top and sides sprinkle with crushed crumbs. 6. Leave the cake for a few hours, so that it is well soaked.


Cake "Three Encounters" Ingredients: Egg chicken 3 pieces Sugar 1,5 cups Sour cream 1,5 cans Wheat flour 1.5 cups Poppy 75 g Raisins without pips ½ cup Soda 1 g Crushed walnuts ½ cup Cream 200 ml Butter 175 g Condensed milk 1 pot

Preparation: 1. Raisin, rinse and dry. 2. Make 1 cake: 1 egg, 0.5 cups of sugar, 0.5 cups of sour cream, 0.5 cups of flour, a little soda, crushed nuts. 3. Make 2 cakes: 1 egg, 0.5 cups of sugar, 0.5 cups of sour cream, 0.5 cups of flour, a little soda, poppy. 4. Make 3 cakes: 1 egg, 0.5 cups sugar, 0.5 cup sour cream, 0.5 cups flour, a little soda, prepared raisins. 5. Each cake is baked in a round form for baking, oiled, for 20-25 minutes at a temperature of 180-200 degrees. 6. While the cakes are baked, make the cream: mix the creamer with a mixer, then add soft butter and condensed milk (do not cook). Beat to form a creamy mass. 7. Finished cakes lay on each other, lubricating cream, in the following order: a cake with nuts, a cake with poppy seeds, a cake with raisins. 8. Decorate at will with grated chocolate and coconut shavings. 9. Let it brew for several hours in a cool place.


Fruit cake-jelly Ingredients: Fruit 2 kg Gelatin 30 g Fruit jelly 2 pieces Sugar to taste Food dye on the tip of the knife

Preparation: 1. Pour gelatin and fruit jelly with water and leave to swell. 2. Pour into the pan 2 liters of water, add the swollen gelatin and jelly, put sugar and dye and gently bring to a boil. Cool to room temperature. 3. Fruits wash, wipe, cut into comfortable, beautiful pieces. 4. In the form of pour a few spoons of jelly, put for a few minutes in the freezer. 5. On a frozen layer of beautifully laid fruit, pour a few spoons of jelly, again put in the freezer. Repeat the procedure until all the fruits are filled with jelly. 6. Put the cake in the refrigerator for several hours. Before serving, lower for a minute in hot water and turn over to a dish.


Chocolate cake with liquid center Ingredients: Butter 200 g Bitter chocolate 200 g Sugar 100 g Egg Yolk 3 pieces Egg chicken 2 pieces Wheat flour 50 g

Preparation: 1. Melt the chocolate in a water bath, add butter and mix. 2. Beat eggs with sugar. 3. Mix the eggs with chocolate-creamy mass and add the sifted flour. 4. Pour the dough into oiled molds and put in the refrigerator for at least an hour. 5. Bake at 200 degrees for 10 minutes.


Cake with boiled condensed milk Ingredients: Margarine 200g Egg chicken 2 pieces Milk 150 ml Baking powder 2 teaspoons Wheat flour 500 g Boiled condensed milk 1 jar Butter 200 g

Preparation: 1. Prepare the dough. Mix margarine and eggs. Add the milk, stir. Add baking powder and flour, kneading not very steep dough. Roll it into a bowl and put in the refrigerator for 1 hour. 2. Grease the baking tray with oil. Chop the batter into small pieces. Put the oven in a preheated oven to 180 degrees, bake until golden brown. 3. To prepare the cream, whip the butter. Add condensed milk, whisk until smooth. 4. Mix the baked dough with cream. Lay out the slide. Let the cake soak.


Liver cake with garlic and mayonnaise Ingredients: Liver 500g Milk 2 cups Wheat flour 4 tablespoons Egg chicken 4 pieces 1 tsp hydrated soda Salt to taste Pepper black ground to taste Vegetable oil 5 tablespoons Mayonnaise 300 g Garlic 8 denticles

Preparation: 1. Liver wash, cut veins, cut into pieces. Check whether there are any stones and other debris. Grind in a meat grinder. 2. To the liver add everything in turn, eggs, milk, flour, salt, pepper, oil, soda. 3. Mix everything, better mixer. 4. Fry in a frying pan as usual pancakes. 5. Mix mayonnaise with garlic and grease every pancake, gradually building a cake! A little to let it brew in the fridge.


Light chocolate biscuit Ingredients: Sugar 300 g Egg chicken 2 pieces Sour cream 250 g Condensed milk ½ cans Soda ½ teaspoon Wheat flour 400 g Cocoa powder 1 tablespoon

Preparation: 1. Beat the eggs with sugar. Add to them condensed milk, sour cream and soda. 2. Mix all dry ingredients separately and mix in the dough. 3. Pour onto a large well-oiled baking sheet. Bake on T 350 F for about an hour.


Cake with whipped cream and fruit Ingredients: Egg white 6 pieces Apple cider vinegar 1 teaspoon Sugar powder 250 g Vanillin at the tip of the knife Cream 35% 200 ml Cornstarch 1 teaspoon Fruits to taste

Preparation: 1. Heat the oven to 150 degrees. 2. Beat up the proteins to a thick foam, then gradually add the powdered sugar, spoonful behind the spoon, whisking until very thick. At the end of whipping, add starch. 3. Add the resulting mixture of vinegar and gently mix it with a silicone spatula. 4. On a parchment for baking draw a circle with a diameter of 25 cm, lay out the beaten proteins, shovel to form a meringue, lifting the edges to the top. 5. Bake 30 minutes at 150 degrees, then another 30 minutes at 120 degrees, then lower the temperature to 100 degrees and bake for another 1.5 hours. Leave it to cool in the oven. 6. Cream strongly cool, whip. 7. Put the cream, sliced ​fruit and serve on the prepared cooled base.


Chocolate cake with orange cream Ingredients: Chocolate 100 g Butter 150 g Cream 50 ml Wheat flour 130 g Cocoa 10 g Sugar 225g Egg chicken 2 pieces Egg Yolk 2 pieces Baking powder 1 teaspoon Freshly squeezed orange juice 150 ml Ground allspice black pepper Orange peel 2 teaspoons Cornstarch 2 teaspoons Salt pinch

Preparation: 1. In a water bath, melt the chocolate, add 100 g of butter and cream, stirring occasionally, bring the mass to uniformity. Add half a peel and a fragrant ground pepper to taste, mix. To leave. 2. Mix flour, cocoa, 150 g of sugar and baking powder. Slightly beat 2 eggs, add to the cooled chocolate mass. Stir in the flour, adding it in 2-3 portions, and gently stirring each, so as not to form lumps. 3. Pour the dough into a greased baking dish and bake at 170 degrees for about 30 minutes until cooked. 4. For cream: whisk a little whisk yolks and orange juice, add the remaining sugar, starch and zest. Bring to a boil and cook for a couple of minutes, stirring constantly with a whisk. Remove from heat and add oil, stir it, cover with a food film and allow the cream to cool. 5. Finished cake to pull out of the mold and completely cool, then distribute the cream and decorate with zest. Keep refrigerated.


Biscuit cake dries Ingredients: Wheat flour 1,25 cup Sugar 1 glass Egg chicken 8 pieces

Preparation: 1. Egg yolks to grind with sugar is white. 2. After this, mix with flour and gently introduce whipped egg whites until strong. The resulting mass is transferred to the mold and oven in the oven for 15-20 minutes.


Hepatic cake with garlic Ingredients: Liver 500g Wheat flour 1 glass Milk ½ cup Carrot 2 pieces Egg chicken 1 piece Onion 2 pieces Garlic 1 piece Mayonnaise 150 g Salt Black pepper powder

Preparation: 1. Pass a pork or beef liver through a meat grinder, add an egg, milk, flour, salt. Roll out pieces of minced meat as pancakes, bake. 2. For the filling, roast the carrots, grated on a large grater, and onions. Crush garlic, mix with mayonnaise. 3. Each pancake spread with a mixture of garlic and mayonnaise, from above put carrots with onions. On the last pancake put only garlic with mayonnaise.


Classic honey cake Ingredients: Wheat flour 2 cups Butter 250 g Egg chicken 2 pieces ½ teaspoon of soda Honey 1 tablespoon Salt Sugar 1 glass Walnuts 75 g Boiled condensed milk 1 jar

Preparation: 1. Preheat the oven to 200 degrees. 2. Eggs grind with sugar, add 50 grams of butter, honey, salt, soda and cook with constant stirring until bubbles appear. Remove from heat and, stirring constantly, pour in flour. Knead the dough and divide into 8 parts. 3. Bake 8 cakes and, without letting it cool, collect the cake, layered with cream of condensed milk, whipped with butter and large chopped walnuts.


Delicate coconut cake with sour cream Ingredients: Wheat flour 3 cups Egg chicken 4 pieces Sugar 2.5 cups Baking Powder 1 tablespoon Butter 4 tablespoons Coconut shaving 300 g Sour cream 900 g

Preparation: 1. Mix the flour with the baking powder for the cakes. Beat eggs with 1.5 glasses of sugar and pour them into the flour. Stir well and put into the refrigerator for 3 hours. 2. After 3 hours pour the melted butter into the dough and carefully knead, then divide into 5-6 parts and put into the refrigerator. 3. One part of the test is rolled into a thin layer with a thickness of at least 5 mm. Bake it in an oven, heated to 180 degrees, for 8-10 minutes. Also do the rest of the parts. If the cakes are thin, then they dry up. It's not scary, because the cake will be soaked with cream and will become soft afterwards, most importantly - do not break the cakes before. 4. For cream, combine sour cream with sugar and vanillin. Beat, then add the coconut shavings. 5. Crochet every cake with cream. Then pour the whole cake with the remaining cream, sprinkling on top with fresh coconut shavings. Put it in the refrigerator for 3 hours.


Cake with lemon cream Ingredients: Egg chicken 2 pieces Wheat flour 1.5 cups Cocoa powder 1 tablespoon Lemon 1 piece Sour Cream 300 g Sugar 1 glass

Preparation: 1. Eggs grind with a glass of sugar. 2. Add the sour cream to the mixture and stir. 3. Add the baking powder and gradually inject the flour. 4. The resulting mass is divided into 2 equal parts. In one of the parts add cocoa. 5. Divide each of the 2 parts in half, so that 4 cakes are finally obtained, pour into suitable depths and bake for 20-25 minutes at 230 degrees. 6. For cream, whip the sour cream and sugar, add the peeled lemon from the lemon. 7. Lubricate the cakes with cream, alternating white and chocolate layers. Remove the cake in the fridge to allow the cream to freeze. 8. To decorate the finished cake use any berries - strawberries, blackberries, raspberries.


Cake "The Enchantress" Ingredients: Sugar 1 glass Egg chicken 2 pieces Lemon 1 piece Sour cream 200 g Condensed milk 1 pot Wheat flour ž cup Butter 210 g Soda ½ teaspoon Walnuts 130 g Dark chocolate 100 g Water 3 tablespoons Sugar powder 100 g

Preparation: 1. Whip the whites in a strong foam and, without stopping whipping, gradually introduce sugar and lemon juice. 2. Yolks pound until smooth with sour cream, add half of the condensed milk, soda and flour. Stir thoroughly and gently introduce whipped whites. Mix. 3. Pour the dough into a baking dish, oiled and flour-filled, filling it with 2/3. Bake in preheated to 200-220 degrees oven for 35-50 minutes, until the top crust blushes. 4. The baked cake should be cooled without removing it from the mold. Then get the cake, turning the shape, and cut into two identical layers and layer them with cream. 5. To prepare the cream, the softened butter should be beaten up with fluffiness with condensed milk. Fried nuts finely chop and mix with cream. 6. Cover the cake with chocolate icing. To make the glaze to break the chocolate into pieces, add a little hot water and heat until the chocolate dissolves. Then add 1 tablespoon of softened butter and sugar powder; grind into a homogeneous glaze.


Strawberry cake Ingredients: Wheat flour 400 g Butter 100 g Egg chicken 4 pieces Cream cheese 600 g Cream 150 ml Salt Strawberry 800 g Flakes of almonds Sugar

Preparation: 1. In a sautÊ pan, boil a glass of water with butter and salt. Continuously stirring, pour in sifted flour. Reduce the heat and cook, continuing to stir until the mass becomes homogeneous. Remove from heat, allow to cool slightly. 2. Eggs slightly shake, then pour into the dough in small portions, each time carefully mixing with a wooden spatula. 3. From the parchment, cut 14 circles with a diameter of 25 cm. Dough spread on paper with a thin layer. Preheat the oven to 180 degrees. Place the circles in the oven, bake for 14-16 minutes. Allow to cool. 4. Beat together cheese with cream and sugar. Strawberries are washed, dried and cut into slices. 5. Spread all the cakes cream with cheese, pour the sliced ​strawberries and put them on top of each other. 6. Cover with the last cake, sprinkle with almond flakes, decorate. Put in the refrigerator for 2 hours.


Honey-nut cake with creamy cream Ingredients: Sugar 1 glass Egg chicken 3 pieces Sour cream 200 g Soda 1 teaspoon Wheat flour 2 cups Honey 5 tablespoons Condensed milk 1 pot Nuts 65 g Cream 500 ml

Preparation: 1. Preheat the oven to 220 degrees. 2. Grind eggs with sugar and soda. Add sour cream and honey. Do not stop stirring, pour in flour and large chopped nuts. Knead the dough. 3. Pour the dough into a mold, oiled, and bake the cake. Finished cake to cool, cut into 2 parts and sandwich with cream. 4. To prepare the cream boiled condensed milk whip with cream.


Cake with chocolate icing Ingredients: Sugar 4 tablespoons Egg chicken 2 pieces Condensed milk 1.5 jars Wheat flour 1,5 tablespoons ½ teaspoon of soda Sour cream 200 g Cocoa powder 4 tablespoons Butter 250 g Bitter chocolate 200 g

Preparation: 1. To test 2 eggs and 1 tablespoon of sugar beat up. Add the soda ash, 0.5 cans of condensed milk, 2 teaspoons of cocoa powder. Stir in a blender. Add the flour and mix. 2. Divide the dough into two parts, pour into a baking dish, bake for 30-40 minutes in a preheated oven at a temperature of 130-140 degrees. To check for readiness to pierce the cake with a wooden stick - if there is a dough left on it, then the cake is not ready. 3. For cream, whisk 1 can have condensed milk, 1 packet of butter, 2 tablespoons of cocoa powder. 4. For glaze melt 200 g chocolate in a water bath, mix with 50 g butter. 5. Cut the cake into 2 parts. All the cakes, except for the top, lubricate with cream. Collect the cake and pour over the frosting.


Cake "Black Forest" with cherry and chocolate cream Ingredients: Bitter chocolate 100 g Egg chicken 8 pieces Wheat flour 200 g Sugar powder 350 g Cream 500 ml Cream 680 ml Milk 140 ml Gelatin 1 tablespoon Liqueur 75 ml Cinnamon 1 piece Cocoa powder 2 tablespoons

Preparation: 1. Soak gelatin in water for half an hour. 2. In a saucepan pour the cream 22%, milk, add 100 grams of powdered sugar and bring to a boil. Add the gelatin and 25 ml of liquor, mix. When the mixture has cooled down, put it in the refrigerator for several hours. 3. In a water bath, melt the chocolate, in 45 ml of warm water melt 50 grams of powdered sugar, beat the yolks. Add the syrup and yolks to the chocolate and mix. Mix in a mixer with 180 ml of cream of 35% and gently mix with chocolate mass, put in the refrigerator. 5. Beat eggs and 150 grams of powdered sugar, add cocoa, sifted flour. 6. Dismantle the detachable form with oil, divide the dough into 2 parts. Bake 2 cakes, bake for 15-20 minutes. 7. Cherry, 50 ml of liqueur, 50 grams of powdered sugar and 3 tablespoons of water, put in a saucepan and boil half-way on low heat. 8. Beat 500 ml of cream. . Peel the water with the resulting cherry syrup, lay a few cherries, put a layer of creamy jelly, a layer of chocolate cream, a layer of whipped cream and decorate with the remaining cherries.


Cake with raspberries and strawberries Ingredients: Sugar 1 glass Egg white 3 pieces Hazelnut 50 g Instant coffee 1 tablespoon Cream 35% 750 ml Raspberry 250 g Strawberries 250 g Dark chocolate 150 g Butter 25 g

Preparation: 1. Peel and 5 minutes fry the hazelnuts in an empty pan, stirring constantly. Then chop with a knife. 2. Whip the whites into a foam, add coffee. Continuing to beat, gradually pour 2/3 cup of sugar. Strongly beat, add nuts and mix very gently. 3. Cover the baking sheet with a sheet of parchment, put the whipped mixture in a layer of 2 cm and put in the oven at 90 degrees for 3 hours. Remove and completely cool. Break into small pieces. 4. Strongly beat up 600 ml of cream, add the resulting pieces and mix gently. 5. Split shape with a diameter of 28 cm to cover with parchment, put into it 1/3 of the resulting mixture, from above evenly distribute half the berries of strawberries and raspberries mixed, cover them with another 1/3 of the mixture, then lay out the remaining berries and top the remaining cream mixture. Cover with food wrap, gently press down on the plate. Remove to the freezer for 18 hours. 6. Directly before serving, prepare the sauce: grate the chocolate, add 150 ml of cream with 1 tablespoon of sugar, bring to a boil and immediately reduce the heat to a minimum, add grated chocolate and butter. Cook, stirring constantly, until the chocolate is completely melted. Slightly cool and serve to the cake.


Chocolate cake with icing Ingredients: Wheat flour 125 g Sour cream 1 can Bitter chocolate 180 g Sugar 150g Egg chicken 3 pieces Baking powder ½ teaspoon Butter 100 g Soda 1,5 teaspoons Cocoa powder 1.5 cups Boiling water ½ cup Salt ½ teaspoon Sugar powder 2.25 cups

Preparation: 1. Melt 180 g of chocolate and 100 g of butter on a water bath. 2. Beat 3 eggs and 150 g of sugar to a white cream and increase in volume 3 times. 3. Add the melted chocolate to the egg mixture. 4. Add 1 glass of sour cream and mix thoroughly. 5. In the resulting mixture, sift the flour, baking powder, salt and soda. Carefully knead the dough. 6. Lay out the form with paper for baking, grease with oil. Bake at a temperature of 175 degrees 35-40 minutes. 7. Finished cake to cool on the grate. 8. Prepare the glaze. Butter creamy room temperature whisk to white cream. 9. Add the cocoa. Mix at low speed until uniform. 10. Add half a glass of hot water, practically boiling water. 11. And gradually introduce into the mixture sugar powder. 12. Cut the cake into 2/3 of a piece. You can lubricate the cakes with jam. Glaze the cakes with glaze, leave more on top and sides of the cake. 13. Garnish with berries at will.


Biscuit cake with bananas and strawberries Ingredients: Sour cream 2.5 tins Egg chicken 1 piece Sugar 1 glass Wheat flour 1 glass Soda 1 teaspoon Strawberry ½ kg Powdered sugar Bananas 3 pieces

Preparation: 1. In 1 glass of sour cream, put 1 teaspoon of soda and mix / 2. Eat one egg with 1 glass of sugar. 3. Mix the egg with sugar and sour cream with soda. 4. Add 1 cup of flour to the mixture, mix everything. 5. Divide the mixture into 2 cakes, bake each in the oven at 180 degrees for about 20 minutes. 6. While cakes are baked, prepare a cream: mix sour cream and powdered sugar, cut strawberries and bananas. 7. Baked cakes well, cream with 2 sides each. You can make a spoon cuts on cakes - better soaked. 8. Between the cakes put sliced ​bananas, strawberries, decorate with strawberries on top, let cool and - enjoy!


Custard cake Ingredients: Milk 1.2 liters Butter 250 g Egg Yolk 5 pieces Wheat flour 4 cups Sugar 400g Vanilla sugar 1 teaspoon Cognac 10 ml Vinegar 1 tablespoon Salt Water 150 ml

Preparation: 1. Oil and 3 cups of flour, chop finely with a knife, add water and vinegar, knead the dough. Divide into 12 parts. Put in the refrigerator for 1 hour. 2. Roll out the thin cakes. To not stick to the table, pour flour under the bottom of the cake and from above. On the rolling pin, transfer to a baking sheet. To stab in several places with a fork, bake at 180 degrees. They bake quickly. 3. Pour the milk into the saucepan and bring it to a boil. Mix the remaining glass of flour with sugar and vanilla sugar, add 5 yolks and mix, add cognac, mix. Pour into milk and mix. 4. Put on a slow fire and cook until thick, always stirring constantly. Consistency should resemble thick sour cream. After which the cream is cooled. 5. Start lubricating the cakes with cream, leaving one to decorate the cake. When the cakes are smeared, the last remaining cake is crumbled and sprinkled with cake.


Nut cake with condensed milk Ingredients: Wheat flour 1.5 cups Sugar 1,5 cups Egg chicken 3 pieces Sour cream 1,5 cans Butter 200 g Soda ½ teaspoon Condensed milk ½ cans Raisins 2 tablespoons Poppy 1 tablespoon Hazelnut 70 g Bitter chocolate 50 g

Preparation: 1. Dough: from flour, sugar, eggs, sour cream, soda, beat the dough. 2. Bake 3 crusts. 3. Cream: beat the butter with condensed milk. 4. Raisin through a meat grinder and mix with 1/3 of the total cream. 5. Pop boil with boiling water, after 5 minutes, drain and mix with 1/3 of the cream. 6. One cake grease cream with raisins, the second - cream with poppy seeds, and the third - the remaining cream. 7. Grate a small chocolate on the grater, sprinkle the cake with chocolate chips and chopped nuts.


Cake of liver minced meat Ingredients: Beef liver 500g Wheat flour 3 tablespoons Egg chicken 3 pieces Salt Black pepper powder Onion 2 pieces Soda Olive Mayonnaise 100 g Carrot 2 pieces

Preparation: 1. Pass the liver through a meat grinder. 2. In the liver mince add eggs, flour, salt, pepper and soda. 3. Bake small, the same size pancakes. 4. Onions and carrots fry until ready and mix with mayonnaise. 5. Grease each pancake with an onion-carrot mixture. 6. Put the pancakes in a pile and allow to soak for about an hour.


Classic cake with cream of boiled condensed milk Ingredients: Wheat flour 3.5 cups Sugar 1.2 cups Sour cream 20% 200 g Butter 400 g Salt Boiled condensed milk 1 jar Soda ½ teaspoon Poppy 50 g Chocolate 100 g

Preparation: 1. Sift the flour. 2. Add the butter, sugar, salt, soda, sour cream to the flour and mix everything. Knead the dough. 3. Pass the dough through the meat grinder, dividing into pieces. 4. Lay the resulting pieces on a baking sheet covered with baking paper. Bake at 180 degrees to golden brown. Take the cookies out of the oven as they acquire a golden color, so as not to burn. 5. While the dough is being baked, prepare the cream: put a little melted butter in a bowl, add the boiled condensed milk. Beat until smooth. 6. When all the cookies are ready, put it in a separate bowl and crush the crust until the state of small crumbs. Not into dust. 7. Pour the prepared cream into crumbs. Mix thoroughly. 8. Then put the cake with a slide, hands. 9. Remove the cake in the refrigerator for at least 3 hours. 10. Optionally decorate with grated chocolate and poppy seeds.


Honey biscuit cake Ingredients: Sugar 160 g Honey 2 tablespoons Egg chicken 6 pieces Wheat flour 190 g Boiled condensed milk Chocolate glaze

Preparation: 1. Beat eggs, sugar and honey to a dense white mass. Not less than 10 minutes. The volume should increase by 4 times approximately! 2. Then gently pour the flour and mix from the bottom up. 3. Pour the dough into a mold covered with baking paper. Do not forget to turn right in front of the baking in any direction a couple of times. Bake in preheated to 170-180 degrees oven. Readiness is determined by skewers. Let's cool in the form! 4. Then we conduct a knife along the walls and spread the biscuit on the table. 5. Cut the cake into 3 parts. 6. Lubricate the cakes with boiled condensed milk. 7. The top cake should not be smeared with cream. We fill it with chocolate icing and pour a few nuts into the center. Wait for impregnation is not necessary, you can eat immediately.


Cake in chocolate glaze Ingredients: Butter 150 g Egg chicken 2 pieces Condensed milk 400 g Vinegar 1 teaspoon Wheat flour 8 tablespoons Soda 1 teaspoon Sour Cream 600g Cocoa 3 tablespoons Sugar 1 glass Milk 2 tablespoons

Preparation: 1. Knead the dough. To do this, stir two eggs to a homogeneous mass, add a can of condensed milk and 100 grams of melted butter. 2. Stir and pour a teaspoon of soda, extinguished with vinegar. Drain 8 tablespoons of flour, mix again. 3. Divide the dough into 2 parts. 4. Preheat the oven to 180 degrees and place in it for 15 minutes one portion of the dough in a skillet previously lubricated with butter. 5. Add a tablespoon of cocoa to another part of the dough and put it in the oven. Bake the same way as the first cake. 6. Cut both cakes into two halves so that you end up with 4 identical cakes. 7. Mix the sour cream with sugar and cover it with cakes. 8. Prepare the icing. Melt the frying pan with 50 grams of butter, add 2 tablespoons of cocoa, 4 tablespoons of sugar and 2 tablespoons of milk. On a slow fire, stirring constantly, bring to a boil. Allow to cool. 9. Pour the cake from the top with a thickened glaze.


Cake "Drunken Cherry" in the glaze Ingredients: Sugar 250g Egg chicken 2 pieces Cocoa powder 6 tablespoons Sour cream 200 g Wheat flour 1.5 cups Butter 250 g Condensed milk 0.3 banks Cherry 165 g Milk 2 tablespoons Soda ½ teaspoon

Preparation: 1. Eggs beat with 1 glass of sugar, add soda, 3-4 tablespoons of cocoa powder and grind well. Then add sour cream and flour. Mass the grind until the lumps disappear. Take a not very large round baking dish, grease with vegetable oil, pour the prepared mixture into it. Bake at 200 degrees for 2030 minutes. The test can be checked by a wooden toothpick: pierce the cake in several places, and if the toothpick is dry, the cake is ready. Let the cake cool a bit and get it out of the oven. 2. While the cake is cooling down, make a cream. Combine the softened butter with the condensed milk. Then add "drunken cherries". 3. Remove the cover from the cooled cork. Cut the cake along the edge with a knife, and then through the middle stretch the thread. At maximum, take out the crumb and crumble into the cream. Fill the empty cake with stuffing and cover with the top. 4. Brew glaze. Mix the remaining sugar, 2 tablespoons of cocoa, milk and cook on low heat until the sugar dissolves, stirring all the time. Add 50 grams of oil and cool. Coat the cake and put it in the refrigerator for a couple of hours to soak.


Pancake cake with cheese cream Ingredients: Milk 2.5 cups Wheat flour 1 glass Egg chicken 2 pieces Sugar 4 tablespoons Salt ½ teaspoon Vegetable oil 1 tablespoon Soda ½ teaspoon Ricotta cheese 150g Cream 30% 200 g Yoghurt 250 g Gelatin 7 g

Preparation: 1. Make a dough for pancakes. To do this, mix 2 glasses of milk, 2 eggs, 1 cup of flour, 1 tablespoon of sugar, 1 tablespoon of vegetable oil, salt, soda. Bake pancakes. 2. For gelatin cream, pour 0.5 cup of milk, allow to swell for 30 minutes and warm in a water bath until completely dissolved. Whip cream with 3 tablespoons of sugar. Ricotta is mixed with yoghurt and gelatin. Gradually add whipped cream. Ready to put the cream in the fridge for 15-20 minutes to slightly thickened. 3. Put four pancakes on the bottom of the round shape so that you can cover the cake with free edges. Then spread the pancakes with a pile, spread every pancake cream. The last layer should be a cream. Cover the cake with the edges of the first 4 pancakes. Put in the refrigerator for several hours to soak.


Yoghurt-lemon tart with rosemary Ingredients: Cane sugar 180 g Fresh rosemary 1 tablespoon Salt Butter 5 tablespoons Water 3 tablespoons Egg chicken 2 pieces Greek yoghurt 250 ml Lemon juice 125 ml Lemon peel 1 teaspoon Wheat flour 300 gr

Preparation: 1. To prepare the dough mix flour, 3 tablespoons sugar cane, finely chopped rosemary. Add a pinch of salt and a well-chopped diced butter. Well mix, add ice water and mix again. The dough should turn loose and crumbly. 2. In the center of the oiled form, spread the dough and knead the fingers to the edges to completely cover the sides of the mold. Put the form in a preheated to 180 degrees oven for 15 minutes. After 15 minutes, put the mold on the grate and cool for about 5 minutes. 3. In the meantime, fill the filling. In Greek yogurt pour 0.5 cup sugar, add eggs, lemon juice and zest. The mixture is thoroughly beaten. 4. Pour the filling into the mold and bake at the same 180 degrees for 25-30 minutes. With a slight shake, the filling of the finished tart will behave almost like jelly. 5. The resultant tart must be well cooled, preferably a few hours in the fridge.


Cake "Praha" with vodka Ingredients: Sugar 1 glass Sour cream 200 g Wheat flour 2 cups Egg chicken 2 pieces Cocoa powder 5 tablespoons Vodka ½ cup Baking powder 1 teaspoon Chocolate 200 g Butter 250 g Condensed milk 200 g

Preparation: 1. Whip eggs with sugar. Add the condensed milk, sour cream and whisk for 3 minutes. Flour with baking powder and cocoa to sift into a large bowl. Combine the mixture with flour. Mix with light movements from the bottom up. 2. Heat the oven to 200 degrees. Form a baking dish with a diameter of 25 cm oiled. Pour the dough into it, put it in the oven and bake for 30 minutes. 3. While baking the biscuit, prepare the cream. Beat the softened cream butter with cocoa until smooth. Pour the condensed milk and whisk for 2 more minutes. 4. Remove the finished biscuit from the oven. Put the form on a damp towel, top dry. Allow to cool. The cooled biscuit is removed from the mold and cut into 3 identical in thickness cakes. Saturate the cakes with vodka. Two cakes skim top with cream. Fold them on top of each other and cover with a third cake. The upper cake should not be smeared. 5. Chocolate to break into small pieces, put together in a fireproof dish, add butter and put on a pot of boiling water. When the chocolate melts, cover the surface and sides of the cake with it. Put the cake in the refrigerator for at least 3 hours. 6. Dishes with the remains of melted chocolate should also be placed in the refrigerator. When the chocolate is cold, collect it with a small knife.


Decorate the cake with chocolate chips, obtained from the remains of chocolate.


Cake with cheese cream Ingredients: Wheat flour 2 cups Baking powder 1 teaspoon Soda 1 teaspoon Salt 1 teaspoon Cocoa powder 2 tablespoons Sugar 2 cups Vegetable oil 1 glass Egg chicken 2 pieces Vanillin 1 teaspoon Natural coffee 1 teaspoon Water ½ cup Cream cheese 340 g Butter 110 g Sugar powder 100 g Buttermilk 1 glass Red food coloring Vinegar 1 teaspoon

Preparation: 1. Heat the oven to 160 degrees. 2. Mix the flour, baking soda, baking powder, cocoa powder and salt. 3. In a separate bowl, combine sugar and vegetable oil. 4. In a separate bowl, mix lightly beaten eggs, buttermilk, vanillin and colorant to a uniform consistency. 5. Coffee is dissolved in boiling water, mix with liquid ingredients, add vinegar. 6. Mix ingredients from 3 points with ingredients from 4 and 5 points. 7. Pour the resulting mixture into 5 passes into the flour, stirring after each infusion. 8. Divide into 2-3 parts and bake each part in a separate form, oiled with butter, for 30 minutes. 9. For cream, whip cream cheese with butter and sugar powder.


10. Spread the creams with cream and enjoy!


Cake "Zebra" with glaze Ingredients: Sugar 1 glass Wheat flour 2 cups Egg chicken 5 pieces Butter 200 g Sour cream 1,5 cans 1 tsp hydrated soda Cocoa ½ cup Bitter chocolate 100 g Milk 3 tablespoons

Preparation: 1. Beat eggs with sugar 2. Add melted butter, sour cream, sifted flour and soda ash. Stir thoroughly with a mixer. 3. Divide the dough into two equal parts. In one part add cocoa and mix. 4. Shape the form with oil. In the center of a tablespoon, alternately pour in different dough. 5. Bake in the oven at 200 degrees for about 40 minutes. 6. For glaze: Melt the chocolate with milk. Add sugar. Cover the cake with glaze, evenly spreading it over the surface. Allow to cool.


Coffee cake with walnuts Ingredients: Pancake Flour 175 g Butter 250 g Sugar 175g Walnuts 100 g Egg chicken 3 pieces Cheese 125 g Sugar powder 200 g Baking powder 1.5 teaspoons

Preparation: 1. Preheat the oven to 180 degrees. Lubricate the bottom of two separable molds with a diameter of 20 cm. Sift the flour and baking powder into a bowl. Add 175 g of butter, sugar and eggs, then whisk until the mixture is soft and uniform. 2. Prepare a coffee mix of 2 tablespoons of instant coffee and 2 tablespoons of boiling water. Add this mixture and the walnuts in the dough. Divide the dough by forms. Bake in the middle of the oven for 30 minutes, until it is elastic to the touch. Leave in molds for 5 minutes, then turn over to the grate. 3. Meanwhile, whip the remaining 75 g of butter with mascarpone cheese and 1 teaspoon of coffee soluble in boiling water. Add the powdered sugar, spoonful at a time, stirring after each addition. 4. Half the cooked cream to smear the first cake, from above gently put the second cake and spread it with the remaining cream. Decorate with halves of nuts.


Sour cream cake with poppy seeds and dried fruits Ingredients: Egg chicken 4 pieces Wheat flour 2 cups Cocoa powder 2 tablespoons Dried apricots 100 g Walnuts 100 g Raisins 100 g Prunes without seeds 100 g Sour cream 1 kg Sugar 1 glass Hydrated soda 2 teaspoons Ground poppy 100 g

Preparation: 1. For a cream of 1 kg of sour cream, hang in gauze for 7-8 hours, so that the glass is superfluous. Beat together sour cream with 1 glass of sugar. 2. For the dough, beat with a mixer 1 a glass of sour cream and 2 cups of sugar, add soda, slaked in vinegar, eggs and flour. Divide into 6 parts in different bowls. 3. In each bowl add a different ingredient: cocoa powder, dried apricots, poppy filling, raisins, finely chopped walnuts and prunes. 4. Bake 6 cakes, cover with cream, top with chocolate.


Coconut cake with custard Ingredients: Egg chicken 6 pieces Sugar 380 g Baking Powder 10g Vanilla sugar Cocoa powder 2 g Wheat flour 1 glass Coconut shaving 200 g Milk 1 glass Cognac 2 g Dark chocolate 100 g Butter 400 g

Preparation: 1. For the test in a bowl, mix the yolk, sugar, and butter. Add flour with baking powder and cocoa. Knead the dough. 2. In the cake mold, put 2/3 of the dough, level with the hand. Put the rest of the dough in the freezer. 3. Beat whites with sugar, as for meringue, but please pay attention that sugar is less. Now add the coconut shavings and gently mix with a spoon. 4. Lay the coconut mass on the dough. 5. Remove the remaining dough from the freezer and grate directly on the coconut on a large grater. 6. Bake for 1 hour at a temperature of 180 degrees. 7. Remove from the oven and cool. 8. For cream, yolks, sugar and milk boil to the density of liquid kefir. Then cool this mixture. 9. Beat up the oil until it is fluffy and white. Then add a little mixture from item 8. At the end add cognac. 10. Lubricate the whole cake with the cream obtained. Put in the refrigerator for cooling. When the cream is cold, pour the cake with glaze.


Chocolate cake with pistachios and olive oil Ingredients: Wheat flour 25 g Sugar powder 80 g Shredded pistachios 110 g Sugar 10 g Egg chicken 2 pieces Egg white 2 pieces Olive oil 215 ml Cream 35% 500 ml Chocolate 300 g

Preparation: 1. Preheat the oven to 190 degrees. 2. Prepare the dough. In a large spoon, mix the powdered sugar, crushed pistachios and flour, then stirring, add 2 eggs. Separately whisk the egg whites with sugar until the mass thickens. Stirring, slowly pour the resulting mass into a blank for the dough, add 15 grams of olive oil. 3. Evenly distribute the dough and form 2 crusts about 5 cm thick and 20 cm in diameter. Place the crusts on a baking sheet coated with oiled baking paper, put in the oven for 12-15 minutes. Remove the cakes from the oven and allow to cool. 4. Melt the chocolate with a glass of olive oil in a water bath. Whip the cream. Allow the mass to cool to 38-40 degrees and, stirring, add whipped cream. 5. Assemble the cake using a split shape with a diameter of 22-24 cm: evenly distribute one half of the chocolate mass on one crust, cover with the second crust and do the same with the remaining weight. Put the cake in the fridge so that it can cool and freeze. 6. Before serving, remove the mold and sprinkle the cake with cocoa powder.


Delicate cake Ingredients: Egg chicken 4 pieces Water 1 tablespoon Sugar 150g Butter 125 g Wheat flour 115 g Milk 500 ml Vanillin 2 teaspoons

Preparation: 1. Whisk the proteins until firm peaks. 2. In a separate bowl, whisk the yolks with sugar, water and vanilla. Then add the melted butter and continue whisking for another minute. Pour in the flour and mix. 3. Pour in the milk and whisk until smooth. 4. Accurately enter the squirrels. 5. Pour the dough into a greased form. Bake in preheated to 160 degrees for about 60 minutes until golden brown. 6. Cool in the form for at least 3 hours. When serving, sprinkle with powdered sugar.


Yogurt cake with kiwi and banana Ingredients: Shortbread cookies 200 g Butter 70 g Kiwi 6 pieces Bananas 2 pieces Sugar 70 g Natural yoghurt 500 ml Gelatin 30 g Almond petals 40 g

Preparation: 1. Kiwi cut into a cube, put in a saucepan, add sugar and heat on medium heat for 2-3 minutes to isolate the juice. Cool it down. 2. In the meantime, crush the cookies in a blender into a crumb, add softened butter, mix well with your hands. 3. Split the form of waxed paper, put the cookies there and tamper. Put in the refrigerator for 30 minutes. 4. Gelatin pour 190 g of cold boiled water and leave for 25-30 minutes to swell. Then dissolve gelatin in a water bath or in a microwave. 5. In kiwi pour in gelatin and yogurt, mix well. 6. On the cake put the bananas, cut into circles, then pour the yoghurt mass and put in the refrigerator for at least 6 hours. 7. Garnish with kiwi slices and lightly roasted almond flakes.


Simple chocolate cake with sour milk with bananas Ingredients: Egg chicken 4 pieces Sugar 1 glass Wheat flour 2 cups Sour milk 1 glass Salt pinch Cocoa 100 g Bananas 3 pieces Cream 33% 250 ml Fresh berries 30 g

Preparation: 1. Eggs beat up with a glass of sugar before increasing in volume approximately 2 times. 2. In the eggs add flour, sour milk, a package of baking powder and a pinch of salt. Add cocoa or melted chocolate in a water bath. 3. Bake in the oven until 180-200 for about 40 minutes, or, as I did, in the multiparent in the "baking" mode. 4. Cut the finished cake into 2 parts, soak them with sugar syrup. Allow to cool. 5. Thinly cut the bananas, put on the cake. Whip the cream. Part of the cream put on the bananas. 6. Put on top of the cake, cover with cream leftovers. Sprinkle cocoa and decorate with any berries.


White chocolate cake Ingredients: White chocolate 300 g Shortbread dough 400g Cream 600 ml Egg chicken 2 pieces Raspberry 20 pieces Sugar powder 1 tablespoon

Preparation: 1. Heat the oven to 170 degrees. Dough rolled on the flour-padded surface and lay out a deep shape with a diameter of about 25 cm. Cover with parchment, press and bake for 15 minutes. Then remove the paper and bake for another 5-10 minutes until golden brown. 2. In a saucepan, heat the chocolate and cream, stirring until the chocolate melts. Then add egg yolks, constantly whipping with whisk. Pour the mixture into the mold with the dough and bake until cooked. 3. Allow the cake to cool, remove from the mold and cool completely. Decorate with powdered sugar and raspberries.


Chocolate cake with blueberries and cherries Ingredients: Cherry 400 g Bilberry 150 g Cherry liqueur 4 tablespoons Bitter chocolate 400 g Butter 150 g Egg chicken 4 pieces Sugar 175g Wheat flour 75 g Cream 500 ml

Preparation: 1. Put cherries and blueberries in a bowl with 3 tablespoons of liquor, cover and let it brew for about 3 hours. 2. Preheat the oven to 180 degrees. Melt 100 grams of chocolate in a water bath. Remove, allow to cool slightly and add yolks, remaining liquor and whisk thoroughly. 3. Beat butter with sugar. Combine with the chocolate mixture, then add flour. 4. Separately whip the proteins and add to the chocolate dough and mix. 5. Put the dough in a baking dish, laid with parchment and oiled. Bake for 2530 minutes. 6. Melt the chocolate and mix with the cream. Bring the chocolate mixture to a boil, stirring constantly. Allow to cool. 7. Put the berries on a biscuit, pour on the juice. Top with a spoonful of chocolate-cream mixture and smoothed. Decorate with fresh berries. 8. Put the finished cake for 2 hours in the refrigerator.


Pancake cake Ingredients: Wheat flour 200 g Egg chicken 2 pieces Red apples 12 pieces Cognac 100 ml Milk 400 ml Sugar 10.5 tablespoons Butter 260 g Carbonated Water 70 ml Olive oil 1 tablespoon Salt pinch

Preparation: 1. For the test, sift the flour through a fine sieve. Eggs beat up. Add half a tablespoon of sugar, salt, pour the milk at room temperature. If you want pancakes easier, you can replace half of the milk with water, such as carbonated. 2. Pour the resulting mixture into the flour, mix, add a thin trickle a half tablespoon of melted butter. Then the dough should stand for a couple of hours at room temperature. Directly before frying, dilute it with carbonated water to the most acceptable consistency. Fry on refined olive oil twelve small thin pancakes, put them in a pile and cover with a towel, so as not to cool. 3. Cut off the buttocks from the apples and set aside. Lay the apples with a cut down on the chopping board and cut out the core - the easiest way is to make it a special tubular knife. 4. Put the fruit on its side, cut them with thin rings of the same thickness. Sprinkle the rings on both sides with cognac using a cooking brush and let it soak. If apples are very sweet, you can sprinkle them with lemon too. Melt 25 grams of butter on medium heat in a large flat frying pan. Add a tablespoon of sugar and stir quickly with a wooden or silicone spatula until liquid caramel forms. 6. Put on the frying pan rings of apples, cook for a minute on each side. They


should become soft, but do not fall apart. For each next serving, you must again melt the same amount of oil and caramelize the same amount of sugar. 7. Put the caramelized apples in a pancake layer, put the next one on top, apples on it again - and repeat until the pancakes run out. The top layer to put apple asses, also caramelized. 8. When the cake has cooled down, put it for a day in the refrigerator, and for a couple of hours before filing get it and let it warm to room temperature.


Pancake tiramisu cake Ingredients: Pancakes 20 pieces Butter 6 tablespoons Milk 720 ml Wheat flour 1.5 cups Salt Sugar 150g Egg chicken 3 pieces Cheese mascarpone 240 g Fatty cream 125 ml Baileys liquor 75 ml Dark chocolate 85 g

Preparation: 1. Melt the butter. In a separate saucepan, heat the milk, remove from heat and cool for about 10 minutes. Mix the flour, eggs, sugar, salt and liquor in a blender and whisk until smooth. Pour in the milk and butter and whisk the dough again. Put the dough in the refrigerator for 6 hours, or better at night. 2. Fry thin pancakes in a frying pan on both sides and lay them on a separate plate. 3. Prepare the cream by beating the yolks with 0.5 cups of sugar and placing in a water bath. Stirring, bring the yolks to a bland yellow state. Cool down. Wash the bowl and pat dry. In it, whisk the squirrels with a pinch of salt to the air peaks. Put in the remaining 1/4 cup of sugar and whisk again. In a separate bowl, whip the cream well. In yolks, enter mascarpone and liqueur, then cream and squirrels. Stir, close the cream and refrigerate for 1-2 hours. 4. Apply the cream between each layer of pancakes. Put the cake in the fridge for an hour. After an hour, the remaining cream is applied over the cake, top with chocolate and put the finished cake in the refrigerator for 2 hours.


Cake with prunes Ingredients: Egg chicken 8 pieces Sugar 400g Butter 200 g Condensed milk 120 g Prunes 200 g Walnuts 120 g

Preparation: 1. Cool the eggs; separate the proteins from the yolks; whisk the proteins to a thick foam, gradually increasing the speed, enter the sugar in small portions and whisk until the sugar dissolves, to a strong glossy foam, for at least 7 minutes. 2. Put the parchment paper on the baking tray, lay it with a spoon. Make five or more meringues with peaks to put them on top. 3. Bake meringue in the oven at a temperature of 100 degrees for 150 minutes, increase the temperature to 120 degrees and bake another 25 minutes; let the mason cool down. 4. Cut the nuts and prunes finely or scroll through the meat grinder. 5. Whisk the butter with a mixer, add the condensed milk, mix with nuts and prunes. 6. Put a spoonful of cream on the plate, smear it and start laying it on the meringue along the diameter of the whole plate, place the next row of meringue on top, lubricating the bottom part of each meringue; Thus, lay the whole cake in the form of a slide, spread cream every layer. 7. Cool before serving.


Chocolate-waffle cake Ingredients: Ground vanilla wafers 1.5 cups Butter 200 g Cocoa powder 1,5 tablespoons Bitter chocolate 225 g Egg chicken 2 pieces Sugar ¼ cup Cream ⅓ cup Salt ¼ teaspoon Vanilla extract 1 teaspoon Orange peel ¼ teaspoon

Preparation: 1. Preheat the oven to 175 degrees. A round baking dish should be lubricated with butter. 2. To prepare a cake for the base of the cake, you must first melt the butter and mix it thoroughly with cocoa powder and wafer crumb. Put the mixture in a baking dish so that all the bottom and walls are evenly covered. Put for 10 minutes in a preheated oven on the middle shelf. Allow to cool for 15 minutes. 3. Break the chocolate into small pieces, throw in a two-liter pot and put on a slow fire. When the chocolate melts, leave it to cool for 5 minutes. 4. Meanwhile, whisk together eggs, cream, sugar, salt and vanilla extract. When the mixture slightly thickens and becomes airy, add to the melted chocolate and mix thoroughly. 5. Pour the chocolate-egg mass into the mold with the waffle cake, eliminate all the air bubbles and send them to the oven. Bake for about 20-25 minutes until the chocolate mass rises approximately 2 cm above the mold walls and begins to puff. Before you take out the cake from the oven, it must be carefully shaken: if the chocolate mass does not spread in the center of the cake, then the cake is ready. 6. Without taking out the cake from the mold, leave it for 2 hours at room temperature, and then for 4 hours to send to the refrigerator on the top shelf.


Do not cover anything while it is in the fridge. Otherwise, this can lead to condensation on the surface of the cake. 7. Before serving, powder the cake with cocoa powder and ground orange peel.


Carrot cake with raisins and cinnamon Ingredients: Butter 150 g Carrot 300 g Sugar 200g Egg chicken 2 pieces Wheat flour 200 g Raisins 100 g Milk 3 tablespoons Dry yeast 1.5 tablespoons Sour cream 250 g Lemon juice 4 teaspoons Cinnamon 1 teaspoon Nutmeg pinch Sugar powder 50 g

Preparation: 1. Peel the carrots and grate them. 2. Rinse the butter with sugar. Pour in the milk, beat the eggs and mix. Add the carrots and mix again. 3. Stir yeast with flour, add spices, raisins and, continuously stirring, enter the milk-egg mass. Knead the dough. 4. Lubricate the baking pan with oil, sprinkle with flour, lay out the dough, smooth and bake for an hour. Cool down. 5. Whip the sour cream with sugar powder and lemon juice. 6. Cut the cake into 2 cakes and sandwich with cream. Remains of cream pour the surface of the cake.


Chocolate-buckwheat cake with marshmallows Ingredients: Buckwheat flour 150 g Cocoa 30 g Sugar 130 g Egg chicken 6 pieces Ground cinnamon 1,5 teaspoons Baking Powder 5g Soft skimmed cheese curds 350g Milk 100 ml Marshmallow 2 pieces Instant coffee 2 teaspoons

Preparation: 1. Beat 6 eggs with 100 grams of sugar in a thick foam. 2. Mix the flour, baking powder, cocoa and cinnamon, gradually add to the beaten eggs, without stopping stirring. 3. Bake from the obtained dough cake. 4. Remove the cake, cut in half, let both halves cool. 5. Mix 50 grams of sugar, cottage cheese and milk until smooth. 6. White-pink or plain vanilla marshmallow split into halves and cut each half into two parts. 7. Dilute coffee with warm water. 8. Soak the bottom coffee cake and lay out the marshmallow, distribute evenly the curd cream on top and cover with the second cake, which is also covered with cream. 9. Leave in the refrigerator soak for several hours.


Cake with chocolate paste Ingredients: Butter 250 g Sugar 250g Chocolate paste 200g Milk 1 glass Wheat flour 375 g Baking Powder 5g Sugar powder 150 g

Preparation: 1. Preheat the oven to 175 degrees. Put all the ingredients in one bowl and mix well with a whisk or a mixer. 2. Stir until the dough becomes homogeneous, without lumps. 3. Then put the resulting mass in a circular shape, so that its thickness does not exceed 1 cm. 4. Lubricate the dough with oil with a brush and sprinkle with flour. 5. Bake the cake in the oven for 60 minutes. Sprinkle with powdered sugar before serving.


Cake with peanut cream Ingredients: Water 5 tablespoons Egg chicken 5 pieces Sugar 350g Salt Wheat flour 150 g Baking powder 2 teaspoons Walnuts 350 g Cream 1 l Vanilla sugar 30 g Sugar powder 2 tablespoons Liqueur 4 tablespoons

Preparation: 1. Whisk egg yolks with water and 175 grams of sugar until fluffy. Whisk egg whites with salt in a firm foam. Beat the beaten proteins to a yolk mass and combine with flour, baking powder and 100 grams of chopped walnuts. 2. Plug a 26 cm diameter oil and sprinkle with flour. Put the dough in it and bake for 35-40 minutes at 180 degrees, and then cool on the kitchen grill. 3. Put the baking tray in foil and grease it with vegetable oil. Sugar, stirring, caramelize in a frying pan to light yellow color, dip into it 16 halves of walnuts and cool them on the kitchen grill. Shred nuts mixed with caramel and immediately put on foil. Chilled frozen mass as small as possible crumbled 4. Whip cream with sugar powder and vanilla sugar in a firm foam and 1/4 of this mass to be put aside. 3/4 of the sugared nuts mixed with the remaining cream. 5. Cut the cake into 3 parts, soak them with liqueur and spread creamy cream with candied nuts. Collect the cake and grease it on all sides with the remaining cream; decorate the sides with candied nuts.


Fruit cake Ingredients: Biscuit base for cake 3 pieces Bananas 5 pieces Oranges 5 pieces Kiwi 5 pieces Sour cream 250 g Sugar 5 tablespoons

Preparation: 1. Mix sour cream with sugar until smooth. 2. With the resulting cream it is good to smear the cake. Cut the peeled bananas in circles, lay out on the cake. Again, smear the cake with bananas cream. Put the second cake, cover with cream. 3. With a peeled orange, remove the interlobular film. Put the flesh on the cake, cover it with cream. 4. Lay out the last cake, cover with cream. Peel kiwi and cut into slices, put on cake. 5. Let it brew and sprinkle with grated chocolate.


Quick chocolate cake with sour cream Ingredients: Sugar 1,666 cups Wheat flour 1 glass Kefir 1 glass Cocoa powder 2 tablespoons Soda 1 teaspoon Sour Cream 400g

Preparation: 1. Kefir and 1 glass of sugar whisk. 2. Add the sifted flour, soda and cocoa. Once again, we beat well. 3. Pour the dough into a mold and bake for 30 minutes at 200 degrees. 4. Cut the finished cake and cut it in half. 5. Sour cream and 2/3 cup sugar is well beaten. Lubricate the cakes. 6. We decorate the cake with grated chocolate. 7. It is better to put the cake for 2 hours in the refrigerator, so that it soaks well and becomes tender.


Cake with bananas and lemon-vanilla custard Ingredients: Wheat flour 1.5 cups Egg of chicken 13 pieces Sugar 2.5 cups Butter 270 g Lemon 1 piece Baking powder 2 teaspoons Milk 800 ml Cocoa powder 2 tablespoons Vanilla sugar 4 tablespoons Bananas 5 pieces Sugar powder 3 teaspoons Cognac 2 tablespoons

Preparation: 1. To make a lemon-vanilla custard mix 4 eggs in a saucepan with a glass of sugar and a soft butter packing, add 3-4 spoons of sifted flour. Add milk to the mixture and stir until smooth. Put on a slow fire. 2. Once the mixture has warmed up and the oil is finally melted, add 2 tablespoons of vanilla sugar and a peel of one lemon. While stirring the mixture on low heat bring it to a boil, the cream should thicken to about a mushy consistency. The resulting cream to cool. 3. While the cream cools down, you can make a biscuit. In a bowl prepared for the test, sift 1.5 cups of flour, pour 1.5 cups of sugar, add baking powder, 2 tablespoons of vanilla sugar, cocoa powders. 4. Take 9 eggs. Separate the proteins from the yolks. Beat the yolks to cream color, add to the flour and the rest of the ingredients. Proteins beat in a strong foam, so biscuits will get gentler. Spoon out with the rest of the ingredients. 5. Soften the half-cups of butter and add to the main bowl. All ingredients carefully and gently mix with a mixer until smooth. 6. Grease the baking dish with sunflower oil, pour the resulting dough into it and put it in a preheated oven to 180 degrees. Bake until cooked. In my it took just over 40 minutes, depends on the oven. Finished biscuit cut into


approximately 5 cakes. 7. To impregnate the cake mix in a bowl a glass of hot water, sugar to taste, cognac and lemon zest on the tip of the knife. 8. For the fruit filler in the blender, mix bananas and powdered sugar. You should get a gentle creamy mashed potato. 9. The cake is collected in the following sequence: cake + impregnation + banana puree + cream. 10. The design can be anything, the main thing is to be combined with the main taste composition of the cake.


Home Cake "Bird's Milk" with eggs Ingredients: Wheat flour 1.5 cups Sugar 2 cups Margarine 210g Milk ½ cup 2 tablespoons cocoa Soda 1 teaspoon Egg chicken 6 pieces

Preparation: 1. Separate the proteins from the yolks. 2. Margarine a little melt and rub with a glass of sugar, add 6 yolks; cocoa; soda, slaked with vinegar; milk and flour. Mix everything well with a mixer in a homogeneous mass. 3. Pour the dough into the mold. Bake in the oven at 200 degrees for 15-20 minutes. 4. When baking the test, make the bird's milk. To do this, 6 whites are beaten to a foam, then add a glass of sugar and whisk until an air mass is obtained. 5. On top of the finished dough, we evenly distribute the resulting bird's milk, 6. We put in the oven for 10 minutes.


Cake with pear and chocolate Ingredients: Wheat flour 220 g Butter 50 g Brown sugar 50 g Salt pinch Dark chocolate 75 g Pears 4 pieces Egg chicken 1 piece Vanilla sugar 5 g Cream 23% 125 ml Water 70 ml

Preparation: 1. Melt the butter, mix with flour, pour in salted water. Knead the dough, wrap it in a film and put it in the refrigerator for half an hour. 2. Roll out the dough, put in a round shape with a diameter of 26 cm, make the skirts. Puncture, cover with foil and bake for 10 minutes at 200 degrees. Remove the foil and oven for another 5 minutes. Allow to cool slightly. 3. Chop the chocolate, evenly sprinkle the cake. Pear cut into thin slices and layer by layer on the chocolate. 4. Beat the egg and cream, pour the filling. Put in the oven for 10 minutes at 200 degrees. 5. Remove the cake, sprinkle with sugar and bake for another 25 minutes at 180 degrees.


Cake with raspberries Ingredients: Wheat flour 2 cups Butter 250 g Salt to taste Sugar powder 400 g Lemon juice 1 teaspoon Lemon peel 1 teaspoon Egg of chicken 7 pieces Mascarpone cheese 500 g Vanilla pasta Soda

Preparation: 1. For the dough, rub the butter with the powdered sugar until smooth, add 1 egg, 1 yolk, continue to grind. Then enter into the mass of soda, a pinch of salt, add a lot of lemon zest. Then pour the flour into the mass and quickly knead the dough, form a bowl and send the dough into the refrigerator for half an hour. 2. Use small forms for roasting. Roll out the dough, cut the circles into cm more than the baking dish, put the dough in molds, bake in the heated oven for 15 minutes. After baking, allow the baskets to cool. 3. For the filling, separate the yolks and proteins. Whisk the yolks with sugar powder. Whip the whites separately with the addition of a pinch of salt. 4. In the yolk mass, add mascarpone, vanilla paste, mix. Add whipped proteins to the ready-made mass and gently mix. 5. In the finished baskets, lay out the cream, decorate with fresh raspberries.


Carrot cake with cream cheese cream Ingredients: Sugar 1,5 cups Egg chicken 4 pieces Wheat flour 2 cups Vegetable oil 220 ml Soda 1 teaspoon Baking Powder 1.5 teaspoons Salt ½ teaspoon Cinnamon 1,5 teaspoons Carrot 625 g Hazelnut 170 g Cream cheese 225 g Carrot juice 50 ml Vanillin 1 teaspoon Sugar powder 1,5 cups

Preparation: 1. Preheat the oven to 180 degrees. 2. Prepare 2 round forms for a cake, cover them with parchment paper, grease with butter. 3. Sift the flour with baking powder, soda, salt and cinnamon. 4. In a separate bowl, beat the eggs with a mixer. Gradually add sugar, whilst continuing to beat. Pour gradually the oil and whisk thoroughly. Start to pour flour mixture, then - carrots, mix. 5. Divide the dough between 2 forms and bake cakes for 25-30 minutes. Cool and leave in 5-10 minutes. Before applying the cream, the cakes should be completely cooled. 6. In a bowl for a mixer at a low speed, mix all the ingredients for the cream until smooth. Apply the cream between the cakes and the entire surface from the outside. For decoration, sprinkle with coconut shavings.


Cake with almonds and pineapples Ingredients: Egg chicken 6 pieces Sugar 3 cups Sour cream 35% 700 g Nuts 200g Canned pineapple 1 can Wheat flour 2 cups

Preparation: 1. Separate yolks from proteins. 2. Beat up the proteins until thick foam, about 10 minutes. 3. Add sugar in portions and whisk. 4. Add the flour in batches and whip. Also, in the dough to extinguish the soda with vinegar - 0.5 teaspoons. 5. Pour the dough on a baking tray and bake for about 1 hour. 6. For cream, sour cream for about 10 minutes. Add sugar and beat again for 5-10 minutes. 7. Divide the cake into 2 parts. The first part for the base, the second part cut into pieces. 8. Divide the cream into 2 parts. In one of them add the crushed almonds, then to douse the pieces of cake into it. Basically, apply cream and put pieces of fruit and nuts. 9. Next, each piece of dipping in a cream with nuts and spread out chaotically. 10. After the pieces for each layer put the fruit and nuts. So, put the pyramid. 11. Pour the cake with the remains of the cream. 12. Ready cake to decorate at will. Put in the refrigerator for the night.


Cake with cream of condensed milk Ingredients: Egg chicken 4 pieces Wheat flour 2 cups Sugar 300 g 6 tablespoons cocoa Butter 500 g Condensed milk 1 pot Milk 3 tablespoons Sour cream 10% 500 g Baking Powder 20g Wine 1 tablespoon

Preparation: 1. To test the eggs, grate with a glass of sugar, add flour, add sour cream, 2 tablespoons of cocoa, baking powder and wine, cognac or liquor at will. Mix all the ingredients, pour the dough into a mold, previously laid out with foil. I have 4 corks with a diameter of about 20 cm. Bake at 200 degrees for 30 minutes. Let cool and cut each cake into 2 halves. As a result, 8 thin cakes were obtained. 2. For a cream of 400 g of butter mix with two spoons of cocoa and a can of usual condensed milk. Shoot down with a mixer. Lubricate in a cooled state all the cakes except the top. 3. For a glaze in a small saucepan or turk, mix a tablespoon of butter, milk, cocoa residue and 4 power spoons of sugar. Cook over low heat until bubble begins to fine trickle. 4. Pour the frosting onto the upper cake. Wait until the glaze hardens. 5. You can decorate if desired with nuts or fruits.


Cake with tomatoes Ingredients: Squash 1 piece Egg chicken 2 pieces Wheat flour 180 g Salt Black pepper powder Garlic 2 pieces Tomatoes 4 pieces Mayonnaise Greenery

Preparation: 1. Three zucchini, squeeze garlic or three, add 2 eggs, mix thoroughly, add flour to make the dough thicker than on the fritters, stir. 2. Heat the frying pan with vegetable oil, put 1/3 of the dough into a frying pan and distribute it all over the surface, fry until golden, and then gently turn over with two shoulder blades. 3. Now boldly take a large plate, put on it 1 cake, spread it with mayonnaise, spread tomatoes with lobules, sprinkle a little with herbs and garlic. Repeat with 2 crusts. Cover with 3 cakes, it too, grease with mayonnaise, put tomatoes, sprinkle with plenty of greens.


Cake with poppy seeds, nuts, raisins and chocolate cream Ingredients: Wheat flour 1.5 cups Sour cream 20% 345 g Sugar 1,5 cups Baking powder 3 teaspoons Egg chicken 3 pieces Cognac 3 teaspoons Poppy 75 g Walnuts 65 g Condensed milk 1 pot Raisins 95 g Butter 200 g Chocolate 100 g

Preparation: 1. Bake 3 crusts. For the first mix + poppy. For the second cake all the same products + raisins. And accordingly, for the third all the same products + nuts. 2. Baskets bake the form, well oiled, at a temperature of 180 degrees 20 minutes. 3. While the cakes are baked, we prepare the cream. We beat 250 g of softened butter with condensed milk and melted chocolate bar. 4. Let's cool the cakes and grease with cream. From above you can sprinkle with nuts or chocolate.


Chocolate cake with berries Ingredients: Shortbread cookie 400 g Cocoa powder 5 tablespoons Milk chocolate 300 g Butter 100 g Bitter chocolate 150 g Cream 35% 220 ml Fresh mint 2 stems Fresh berries 300 g Powdered sugar

Preparation: 1. First prepare the cake. Chop the cookies in the blender and add the cocoa into it. Melt the butter. 2. Chop the cookies and cocoa with the butter and mix in a blender. 3. Fold the parchment in a detachable circular shape. Lubricate the sides of the shape with butter. 4. Lay out and spread the dough into a mold to make a base for the dough with the sides 2-2.5 cm high. Put in the refrigerator for half an hour to allow the dough to freeze. 5. Prepare the ganache. Combine the chocolate with the butter. Melt everything in a water bath. 6. Stir in the cream, stirring and not removing the ganache from the fire. Knead the ganache to homogeneity, remove from heat and cool. 7. Take the form with the cake from the refrigerator, pour in it the cooled ganache and put it in the refrigerator for 1.5-2 hours. 8. Decorate the finished cake with berries, mint and sprinkle with powdered sugar.


Cake with lemon cream Ingredients: Sugar 2 cups Butter 430 g Egg chicken 4 pieces 1 tsp hydrated soda Wheat flour 1 glass Cocoa 3 tablespoons Lemon 2 pieces Milk 2 cups Semolina 3 tablespoons Dark chocolate 100 g

Preparation: 1. Preheat the oven to 180 degrees. 2. Mix 130 grams of melted butter with 1 glass of sugar. Add the eggs one at a time and gradually pour in the flour with the hydrated soda. Knead the dough and divide it into 2 equal parts. One part of the postponement, the other - add cocoa. 3. Bake 2 crusts for 30 minutes each. 4. To prepare the cream, cook semolina porridge on milk. On a fine grater, rub lemons along with the peel and mix with the cooled porridge. Beat in small portions to apply softened butter and sugar. Ready cream to clean in the refrigerator for 20 minutes. 5. Interlay the cakes with cream, making the dark cake the bottom, and the light - the upper. 6. Top and sides of the cake covered with melted chocolate. 7. Remove the cake for 2 hours in the refrigerator.


Three-layer cake with nuts, raisins and poppy seeds Ingredients: Sour Cream 300 g Nuts 100 g Poppy 100 g Salt to taste Raisins 100 g ½ teaspoon of soda Sugar 300 g Egg chicken 3 pieces Wheat flour 300 gr Milk 250 ml Butter 100 g

Preparation: 1. For cakes mix 100 grams of sugar with 1 egg. Add 100 grams of sour cream, 100 grams of flour, a pinch of salt, soda, slaked vinegar, and 100 grams of chopped nuts. All this is well mixed. Pour the dough into a plate with baking paper. Bake at a temperature of 180 degrees for about 25-30 minutes. We check the readiness with a toothpick. The next cake does the same as the first, just add there instead of nuts 100 grams of pre-soaked raisins. In the third cake we add the pre-soaked poppy seeds. Ready cuts cut along. 2. For the custard 2 eggs mixed with 75 grams of sugar and 2 tablespoons of flour, add 2.5 tablespoons of milk and mix everything thoroughly. The resulting mass is poured into already slightly warmed milk (250 ml), brought to a boil and a little more on a low heat until the mass thickens. After adding oil and, if desired, whisk with a mixer for more air mass. 3. Cut the cakes abundantly with cream and give time to soak. It is better to leave for the night.


Cake with broccoli and shrimps Ingredients: Broccoli cabbage 800g Yeast puff pastry 500g King prawns 450g Cream 25% 350 ml Egg chicken 8 pieces Grated Parmesan cheese 4 tablespoons Nutmeg pinch Wheat flour 5 tablespoons Butter 1 tablespoon Salt to taste Pepper black ground to taste

Preparation: 1. Drain the dough at room temperature. 2. Prepare the filling. 3. Put shrimps in boiling salted water for 3 minutes, discarded in a colander, cooled. 4. Clear of shells, head and intestinal vein. 5. Broccoli defrosted, lowered into boiling salted water for 2 minutes, 6. Then put the noise in a bowl with ice water for 2 minutes. Turn it over to a colander, allow the water to flow well. 7. Roll the dough on the flour surface. 8. Cut out a circle with a diameter slightly larger than the diameter of the baking dish. 9. Lubricate the plug-in form with oil, cover with parchment. 10. Place the dough carefully into the mold so that it closes the bottom and 23 cm on the sides. 11. Put the broccoli and shrimp on the dough. 12. Preheat the oven to 220 degrees. 13. Beat together eggs and cream. Add grated nutmeg. Season with salt and pepper. 14. Pour the mixture into the pie and bake for 40-45 minutes, 5 minutes


before pouring the parmesan pie.


Chocolate cake Ingredients: Egg chicken 6 pieces Sugar 1 glass Cocoa powder 2 tablespoons Cream 20% 150 ml Black chocolate 70% 200 g

Preparation: 1. Heat the oven to 180 degrees. 2. Squirrels are separated from the yolks and beat into a firm foam with half the sugar. 3. Whisk the yolks with the second half of the sugar and add the cocoa powder to the mixture, gently mix. 4. Stir the protein into the chocolate mixture. 5. Cover the baking sheet with baking paper and grease it with butter. Pour the dough into a mold and bake for 30-35 minutes. 6. Remove the cake from the oven and allow it to cool. 7. In the meantime, prepare a chocolate cream: heat the cream, but do not bring to a boil, put the cracked chocolate in the cream and stir until it dissolves completely over low heat. 8. Cooled cake, cut into 4 identical squares, remove the baking paper and fold the cake, lubricating the cakes with chocolate cream. 9. Put the cake for several hours in the refrigerator.


Chocolate-raspberry cake Ingredients: Egg white 8 pieces Cocoa powder 60 g Sugar 130 g Raspberry 200 g Raspberry frozen 300 g Starch 15 g Yoghurt 400 ml Agar-agar 1.5 teaspoons Citric acid Ground cayenne pepper Salt

Preparation: 1. Heat the oven to 160 degrees. The cake is baked in a water bath: pour water into the pan until the middle, a split shape that fits easily into it, wrap it in two layers of foil. 2. Sift the cocoa so that there are no lumps. Beat up the whites with lemon acid and salt. Gradually add 100 grams of sugar, pepper and starch, whisk until firm peaks. 3. Add cocoa quickly, with dispersing movements, mix with a mixer in pulsating mode. It is very important to mix the cocoa so that the foam is minimally settled: for this the mixer should work briefly and intermittently. 4. Put whipped proteins in a mold, bake for twenty minutes, so that the cake is almost hard in the center. When pressed, you should feel a soft middle, like a souffle. Remove the mold from the water and leave the cake in the form on the grill for about twenty minutes. 5. Grind the defrosted raspberries in a blender, wipe through a sieve, mix half in a saucepan with agar-agar and sugar residues. 6. Put the sautĂŠ pan on a light fire, stirring, bring to a boil and after a minute remove from heat. Add the remaining puree and yogurt, stir and give the mousse stand for five minutes, so that it thickens a little. 7. Pour mousse on the cake, after five minutes, decorate with fresh


raspberries. In ten more minutes the cake will be ready.


Chocolate biscuit cake with condensed milk cream Ingredients: Egg chicken 4 pieces Sugar 120 g Wheat flour 100 g Cocoa 20 g Condensed milk 1 pot Butter 100 g Boiled condensed milk ½ cans Crushed walnuts

Preparation: 1. Mix the flour with cocoa, sift. 2. Divide the eggs into squirrels and yolks. In the yolks, pour 2/3 of sugar and beat with a mixer until a thick, almost white, mass is obtained. 3. Squirrels whip in a thick foam, pour the remaining sugar and whisk until a dense mass. Gently mix the whipped whites with the yolks with a spoon. 4. Add the mixture of flour and cocoa, gently mix. 5. The bottom of the baking mold is covered with parchment; the sides are lubricated with butter. The dough is poured into a mold and baked in a preheated 200-degree oven for 25 minutes. Willingness to check with a wooden skewer. 6. Remove the ready-made biscuit from the oven, cool it for 10 minutes in a uniform, then turn it over and grill it completely. 7. Cut the biscuit into three cakes. 8. If desired, pierce each cake with a wooden skewer and soak with sweet water or cognac. Lubricate the cream on both sides. 9. For cream, combine boiled condensed milk, softened butter and condensed milk, whisk until smooth. 10. Collect the cake. Sprinkle the top and sides of the cake with chopped walnuts. Decorate at will.


Cake with cream of condensed milk Ingredients: Wheat flour 3 cups Egg chicken 2 pieces Honey 2 tablespoons Margarine 130 g Sugar 1 glass Baking powder 1 teaspoon Condensed milk 1 pot Butter 200 g

Preparation: 1. In a water bath, melt the margarine and honey. 2. Add flour, eggs, sugar and a baking powder. 3. Stir thoroughly. 4. Grease the frying pan with butter. 5. Thin layer to pour the mass on a frying pan (it turns out 5-6 cakes). 6. For the cream, melt the butter in the microwave. 7. Mix with condensed milk. 8. Apply the first cream to the cream. 9. Put the other on it. 10. To do so with the following. 11. Coat the uppermost cake as well. Coat the walls.


Ginger cake with mascarpone cream Ingredients: Wheat flour 140 g Honey 250g Egg chicken 2 pieces Cane sugar 100 g Butter 200 g Baking powder 1 teaspoon Cinnamon ½ teaspoon Ground ginger 3 teaspoons Ground clove ¼ teaspoon Ground nutmeg ¼ teaspoon Ground cardamom ¼ teaspoon Salt ¼ teaspoon Mascarpone cheese 500 g Boiled condensed milk 200 g Gelatin in plates 18 g Cocoa powder 3 tablespoons Cream 23% 150 ml Fresh berries 23 g

Preparation: 1. Whip the eggs with a mixer with butter and sugar until smooth, until the sugar is completely dissolved. Add honey, baking powder, sifted flour, all spices and beat into a homogeneous mass without lumps to the consistency of thick sour cream. Pour the resulting dough into a butter-lubricated form with high beads with a diameter of 20 cm and put in a preheated to 170 degrees oven for an hour. 2. In the meantime, prepare the cream. In cold cream, soak gelatin for 15-20 minutes. Then, heat on low heat, without bringing to a boil, until gelatin is completely dissolved. Strain through a fine sieve. 3. In a separate bowl, mix mascarpone with condensed milk and beat with a mixer into a homogeneous air mass. Do not stop whipping, pour a cream with gelatin in a thin trickle. The resulting cream is removed for 1-2 hours in the


refrigerator. 4. Remove the finished cake from the oven and cool it. On a cold skin, apply a thick layer of cream with a confectionery syringe or a spoon. Serve with cocoa and berries.


Chocolate cake with biscuits without baking Ingredients: Cookies 200 g Butter 100 g Sugar 100 g Dark chocolate 100 g Egg chicken 1 piece

Preparation: 1. Break the cookies into small pieces. 2. Melt the chocolate in a water bath. 3. In the softened butter, add the sugar and whiten until the sugar has dissolved, whisk for about 5 minutes. 4. Add the egg to the resulting mass, mix. Then add the chocolate. 5. Mix the resulting mass with the biscuit. 6. Place the mass in a mold with a diameter of 20 cm, tamp well and let it freeze for 1 hour.


Poppy-coconut cake Ingredients: Ghee 150 g Sugar ½ cup Coconut chips 1 glass Ground poppy 150 g Egg chicken 3 pieces Wheat flour 1 glass Baking Powder 10g Sour cream 200 g

Preparation: 1. Poppy, coconut, sugar, eggs to beat, add melted butter; to beat up, sour cream to beat, to sift a flour with a baking powder all to shake, to put in the greased form. In the multivariate, the baking mode is 65 minutes. In the oven, bake for 40 minutes at 180 degrees. 2. Cream: 2 cups of milk, 1 glass of sugar, 2 eggs, 4 tablespoons of flour. Egg + sugar + flour mixer, add a little bit of milk. The rest of the milk is heated, and pour this dough into the heated milk, stir and heat until thick. It is possible on a water bath. I'm on a slow fire, stirring constantly with a whisk. The cooled cream can be beaten with butter, gram 200. 3. Cut the cake slightly warm into 3 parts, grease with cream. Decorate with coconut chips.


Viennese cake Ingredients: Chocolate 200 g Butter 185g Sugar 150g Wheat flour 150 g Egg chicken 6 pieces Cognac 1 tablespoon Baking powder 3 teaspoons Vanilla sugar 1 teaspoon Cocoa powder 3 tablespoons Almond 50 g Milk 4 tablespoons Apricot jam 200 g

Preparation: 1. Softened butter 170 g beat with a mixer with 50 grams of sugar. 2. Squirrels should be carefully separated from the yolks. Remove the proteins in the refrigerator. 3. Chocolate 60 g to break into pieces and melt in a water bath. Cool to body temperature. Pour the chocolate to the beaten butter. Add vanilla sugar, cognac to the chocolate-oil mixture and mix well with a mixer until smooth. Do not stop whipping, put into a chocolate-oil mixture, one yolk and whisk until a homogeneous mixture is obtained. 4. Pour the almonds with boiling water and leave for 1 minute. Then the almonds are peeled, dried and ground using a blender. 5. Sift flour into a bowl, add baking powder and cocoa. Mix. 6. Beat the cooled proteins with a mixer. First whisk at minimum speed, then gradually increase the speed. At the end of whipping, gradually add the remaining 100 grams of sugar and beat well until a firm foam is obtained. Half of the whipped proteins put to the chocolate-oil mixture, add the flour mixed with cocoa and baking powder, sprinkle with chopped almonds and gently mix the dough from the bottom up. 7. Add the remaining whipped whites and again gently stir the dough. Put the


dough in greased with vegetable oil or covered with parchment and oiled split form. 8. Bake a biscuit at a temperature of 170-200 degrees 50-70 minutes. Finished biscuit should be removed from the mold and left to lie for at least 8 hours. 9. Apricot jam slightly heat. Biscuit cake cut horizontally into 2 cakes and grease apricot jam with one cake. Cover the lubricated cake with a second crust and cover the entire cake on top and on the sides with jam. 10. For chocolate glaze: break chocolate into pieces, put in a saucepan and melt on a water bath until it is liquid. In the melted chocolate, add the milk and stir well. At the very end, put a piece of butter or fatty cream and once again stir well until the butter is melted and the chocolate does not get a uniform consistency. Chocolate cool and pour the top and sides of the cake with melted chocolate.


Almond cake Ingredients: Almond 150g Lemon 1 piece Sugar powder 250 g Egg chicken 4 pieces Vanilla sugar 50g Wheat flour 50 g Amaretto liquor 2 tablespoons Almond flakes 30 g

Preparation: 1. Blanch the almonds and chop. 2. Using a greater, remove the lemon zest, squeeze the lemon juice. 3. Whisk egg yolks with sugar powder to a thick foam. 4. Sift the flour, combine with almonds and lemon rind. 5. Whisk the egg whites with 0.5 teaspoon lemon juice. Gradually enter the yolk mixture into the protein mass. Combine with almond flour and knead the dough. 6. Preheat the oven to 190 degrees. Put the dough into a baking dish, oiled, and bake for 40 minutes. Check the preparedness of the biscuit with a wooden stick. 7. To prepare the filling, chop the almonds. Lightly fry in a dry frying pan. 8. Sift the powdered sugar and mix with 2 tablespoons of lemon juice and almond liqueur to make the glaze. Pour the cake with icing and sprinkle with almond petals.


Curd cake with cherry Ingredients: Biscuit 1 piece Curd 400g Sour cream 20% 250 g Gelatin 10 g Sugar 200g Mascarpone cheese 150 g Frozen cherry 200 g

Preparation: 1. Bake biscuit cake, cool it without removing it from the mold. 2. Gelatin is bred as written on the package. Cottage cheese, sour cream, sugar beet well, add gelatin. Cherry rinse, drain water and roll well in flour. 3. On the cooled cake pour out our stuffing, put the cherry in the cream. 4. Put in the refrigerator for 3-4 hours to freeze, decorate as desired.


Cake with chocolate Ingredients: Sugar ½ cup Wheat flour 3.5 cups Milk ½ cup Hydrated soda 3 g Salt to taste Margarine 200g Condensed milk 1 pot Dark chocolate 50 g

Preparation: 1. Mix the sugar with flour, milk, salt, soda and margarine. Knead the smooth dough, wrap it in a film and remove it for 40 minutes in the refrigerator. Then pass the dough through the meat grinder and evenly spread it on a greased baking sheet. Bake until the dough is browned. The baked dough is cooled and crumbled. 2. Pre-cooked (2-3 hours) the condensed milk with wet hands mix with crumb. 3. Put the resulting mixture on a plate with a slide and sprinkle with grated chocolate.


Sponge cake Ingredients: Sugar 850g Egg of chicken 10 pieces Wheat flour 400 g Cocoa powder 9 tablespoons Butter 250 g Condensed milk 1 pot Sour cream 500 g Milk 50 ml Vanillin 2 g

Preparation: 1. Bake 2 biscuits. For one biscuit you need 5 eggs, 200 grams of sugar, 200 grams of flour. In one dough put 3 tablespoons of cocoa, in the second - 1 bag of vanillin. Bake for 30 minutes at 180 degrees. 2. Make a cream. For this, mix 200 grams of butter, condensed milk, 3 tablespoons of cocoa. And the second cream - 500 grams of sour cream to beat with 200 grams of sugar. 3. Cut the biscuits into two parts. Take one part of each color, cover with oil cream the middle and the whole cake. 4. Cut the second two halves into pieces and put them in sour cream for 10 minutes. 5. Then randomly lay the pieces on the cake in the form of debris. Pour the remaining sour cream cake. 6. For glaze mix 50 grams of milk, 50 grams of sugar, 50 grams of butter, 3 tablespoons of cocoa. Boil. Lightly cool and pour the cake. 7. Put the finished cake in the fridge for impregnation.


Marshmallow cake with biscuits Ingredients: Marshmallow 1 kg Sugar 1,5 cups Egg chicken 2 pieces Milk 1 glass Butter 300 g Cookies 6 pieces

Preparation: 1. Eggs beat up with sugar, add milk. Then cook over low heat, stirring, until thick, but not letting it boil. 2. The resulting cream should be cooled and poured into softened butter, beaten with a mixer until smooth. 3. Vanilla marshmallow cut into 3 parts lengthwise (into pancakes). 4. Spread on the dish layers: marshmallow, cream, cookie crumbs, marshmallows, etc. 5. The last layer should be from crumb. 6. Decorate the cake with nuts or grated chocolate and refrigerate for 12 hours so that the layers are soaked and properly adhered.


Winter cake with fruit Ingredients: Butter 250 g Puff pastry 400 g Condensed milk 400 g Egg chicken 6 pieces Sugar 8 tablespoons Milk 2 cups Starch 2 teaspoons Fruit 350g Creamy liqueur 2 tablespoons

Preparation: 1. Prepared puff pastry at room temperature, thinly roll out and cut into circles of the required size. Bake them in an oven, heated to 180 degrees until golden brown. Cool it down. One of them is broken into a crumb. 2. Oily cream: beat butter to room temperature to white, then add the condensed milk and continue to whisk until smooth. Finished cream for half an hour in the refrigerator. 3. Custard: put sugar in a small saucepan, starch, and pour eggs; after 1-2 minutes stirring add milk, put on a plate and, stirring with a wooden spatula, heat until thickened and the appearance of the first bubbles. Remove from the plate and place the cream on cooling. In a chilled cream, add the creamy liqueur and mix well. 4. Assembling the cake: cover the first cake with butter cream, cover with the second cake. On the second cream apply custard, cover with a third cake. Continue assembling the cake, alternating layers of cream. It is important you need to leave a little oil cream to cover the collected cake. 5. After finishing the assembly of the cake, trim uneven edges, if any, to bring the shape of the cake to the desired shape. To cover the whole cake with the remains of the oil cream. Wash the sides of the cake with a crumb of puff pastry. Top leave untouched. 6. Ready cake to decorate the fruit to your taste and leave overnight to impregnate.


Carrot cake with dried apricots and oranges Ingredients: Mascarpone cheese 125 g Carrots 100 g Walnuts 50g Oranges 200 g Dried apricots 50g Bitter chocolate 40 g Egg chicken 3 pieces Cream 35% 30 ml Sugar powder 40 g Cane sugar 100 g Wheat flour 150 g Baking Powder 5g Salt

Preparation: 1. Whisk the eggs and sugar in a lather. 2. Mix the flour with a baking powder and a pinch of salt. 3. Rub carrots on a small grater, finely chop apricots and nuts, peel off the oranges, separate orange segments, peel off the films. 4. Thoroughly mix the beaten eggs with flour, carrots, nuts, dried apricots and transfer the dough into a mold; bake at 200 degrees for 20 minutes. 5. Mix the mascarpone with the powdered sugar and cream. 6. Let the cake cool down; spread it with cream and decorate with orange slices. 7. Sprinkle the cake with grated chocolate, orange peel and serve.


Honey cake with cream Ingredients: Butter 260 g Sugar 1 glass Honey 2 tablespoons Egg chicken 2 pieces Wheat flour 3 cups Soda 1 teaspoon Condensed milk 1 pot Vanilla sugar 1 teaspoon

Preparation: 1. In a water bath, in a saucepan, melt 60 g of oil. 2. As soon as the oil has melted, pour 1 cup of sugar. Stir. 3. Pour honey, then eggs. And again, all to interfere - to interfere after each component. 4. Soda should be extinguished with vinegar. 5. When the mass is heated to a hot state, stirring, put soda. Interfere until the mass rises and becomes as though airy and white. 6. After that, pour 1 cup of flour - stir, then 1 glass - to interfere. 7. Remove the pan from the bath and pour the dough on the table, sprinkled with flour. Mix the dough with your hands and divide it into 6-7 parts. 8. Take one part - roll it out. Put on a baking tray, sprinkled with flour. Bake in the oven at 200 degrees, about 2 minutes, until golden brown. And so, every part. 9. Cut the cakes carefully and cover with cream. Fold each other, grease the side walls. Cut the scraps from the cake with a blender. Sprinkle the edges of the cake and top this crumb through a small sieve. 10. For cream, let the butter stand at room temperature. Spread 200 g of butter in a saucepan and whisk until white. Then add the condensed milk in small portions. Add the vanilla sugar. Beat until smooth.


Chocolate cake on dark beer Ingredients: Wheat flour 150 g Cane sugar 150 g Egg chicken 5 pieces Butter 130 g Salt pinch Dark beer 250 ml Baking powder 1 teaspoon Milk chocolate 100 g Bitter chocolate 200 g Fatty Cream 50 ml

Preparation: 1. Cover the form with baking paper, brush the paper with vegetable oil. 2. Turn on the oven 180 degrees. In a water bath, stirring, melt the butter and chocolate. Bring to a homogeneous mass. 3. In a separate bowl, beat the eggs with sugar for 3 minutes until the mixture turns white and frothed, then pour in the melted chocolate. 4. Sift flour into a mixture of eggs, sugar and melted chocolate, then mix everything with a mixer. 5. In the mixture, gradually pour in the beer, without interrupting whipping with a mixer at a low speed until smooth. Pour the prepared mixture into the prepared form and put in the oven for 20-25 minutes. 6. While browning in the oven, according to the same scheme of a water bath, melt milk chocolate with cream. Cover and cool the brownie cover with frosting. Refrigerate for several hours.


Carrot cake with mascarpone Ingredients: Condensed milk 150 g Mascarpone cheese 250 g Cream 35% 50 ml Carrot 250g Wheat flour 200 g Butter 100 g Sugar 50g Egg chicken 4 pieces Honey 3 tablespoons Baking powder 4 g Walnuts 50g

Preparation: 1. Cold butter on a large grater and mix with carrots. 2. Add sifted flour, baking powder, honey, nuts, and mix well. 3. Separately, beat the eggs with sugar in a thick air mass. 4. Carefully pour the beaten eggs into the carrot weight and mix well. Put in a greased with butter and a shape with a high side of a diameter of 20 cm. Put in a preheated to 170 degrees oven for 1 hour. 5. Remove the cake from the oven and cool. Then gently cut it in half. 6. For cream, mix mascarpone, condensed milk and cream in a mixer and whisk for 1 minute until smooth. Half of the resulting cream, lubricate one cake, cover with the second and apply the remaining cream. Sprinkle cocoa cake through a sieve, decorate and clean in the refrigerator for 1-2 hours.


Cake with cottage cheese and strawberry souffle Ingredients: Egg chicken 3 pieces Wheat flour 100 g Sugar 200g Vanilla sugar 30 g Strawberry jam 50 g Salt Strawberry 500 g Soft skim curd 200 g Cream 400 ml Gelatin 20 g Sugar powder 4 tablespoons Milk 60 ml Bitter chocolate 100 g

Preparation: 1. Separate the proteins from the yolks. Mix the yolks with 100 g of sugar and vanilla sugar, until the sugar completely dissolves, and the mass does not turn white. Add flour, mix well, so that there are no lumps. Whisk the whipped with a pinch of salt until firm peaks. Add 1/3 of the whipped protein to the yolks, gently mix, add the remaining proteins, stir the shoulder with movements from top to bottom so that the protein does not opal. 2. Make a round, split form with baking paper. Pour the dough into a mold, put it in a preheated to 180-degree oven for 20-25 minutes. Do not open the door in any way, otherwise the cake will fall off. Remove the hot cake from the paper, cool it on the grate. 3. Gelatin pour a small amount of milk, leave for 30-40 minutes. Then preheat in a water bath until completely dissolved. Strawberries are washed, dried with paper towels, a few berries are put aside for decoration, the rest is cut into pieces. Beat 200 ml of cream with 2 tablespoons of powdered sugar. Cottage cheese whipped with 100 g of sugar, add the finished gelatin, mix well, gently mix whipped cream and strawberries. 4. The form in which baked cakes, wrap food film, put the cake on the


bottom of the mold, soak it with a slightly diluted strawberry jam. Pour over the curd-strawberry souffle. Put in the freezer for 15-20 minutes to let the souffle froze. 5. Melt the chocolate in a water bath, add 2-3 tablespoons of cream, mix, cool. Beat the remaining 200 ml of cream until fluffy with sugar powder. Cake to get from the freezer, pour over chocolate glaze on top, put again in the cold for 10 minutes, so that the glaze froze. Release the cake from the form and film, decorate the cake with whipped cream using a pastry bag. The top of the cake is decorated with strawberry halves.


Milk cake with caramel and chocolate Ingredients: Cookies 200 g Butter 300 g Milk powder 400 g Milk 250 ml Sugar 200g Vanilla 2 teaspoons Chocolate 200 g Hazelnut 100 g Boiled condensed milk 1 jar

Preparation: 1. Mix the crushed cookies in the blender and 100 g of melted butter. The basis of a diameter of 20-23 cm is covered with baking paper. Place the prepared mass on the bottom, tightly pound. Also make high skirts. Put the form in the refrigerator while you are preparing the filling. 2. Fresh milk, along with small, sugar and vanilla, bring to a boil. Cool down. Whip the chilled mass in the blender with the dry milk until creamy consistency. 3. Cut small nuts. Melt the chocolate together with the remaining milk in a microwave or in a water bath. Pour the melted chocolate mixture nuts and mix. 4. Pour half of the milk cream onto the cooled base, then lay a layer of caramel. Top with the rest of the milk cream. 5. Put the form in the fridge so that the filling is frozen. Then, apply the chocolate-nut glaze and send another ready-made cake for 2-3 hours in the refrigerator.


Cream of Lemongrass Ingredients: Butter 250 g Sour cream 200 g ½ teaspoon of soda Sugar 200g Cornstarch 20 g Wheat flour 380 g Lemon 1,5 pieces

Preparation: 1. Grate the oil on a greater, add it to the sifted flour. 2. Extinguished soda in the vinegar and sour cream and add the mixture to the flour. 3. Quickly knead the dough, divide it into two parts (2/3 and 1/3). 4. Put the dough in the refrigerator for 30 minutes. 5. Leave lemon through a meat grinder, then add sugar. 6. Most of the test roll out and put in a baking dish, forming the sides. 7. Sprinkle with starch, then lay out the filling. The second layer of the dough is also rolled out and covered with a pie. 8. Bake Schisandra in a preheated oven at a temperature of 180 degrees 30-40 minutes.


Chocolate cake with strawberry and mascarpone cream Ingredients: Wheat flour 360 g Sugar 400g Cocoa 35g Baking powder 2 teaspoons Salt Ÿ teaspoon Milk 220 ml Soda ½ teaspoon Boiling water 220 ml Vegetable oil 100 ml Cream 150 ml Mascarpone cheese 450 g Egg chicken 3 pieces Strawberry Powdered sugar

Preparation: 1. Preheat the oven to 180 degrees. The form for baking is better to bake with bakery paper. 2. Sift flour and cocoa. Add sugar, baking powder, soda and salt. Mix. 3. Add butter, eggs and milk to dry ingredients. Beat for about half a minute. Pour the boiling water into the dough and beat again. 4. Pour the dough into the mold and send it to bake for 40-50 minutes. 5. After baking, remove and leave to cool for a couple of hours. Cut into 2 parts. 6. For the cream, lightly beat the mascarpone, adding the powdered sugar. 7. Lubricate the bottom cake with cream and put the strawberry rings on top. We lay the second cake and cover the whole cake with cream. We decorate with strawberries.


Delicate chocolate cake Ingredients: Butter 350 g Wheat flour 300 gr Cocoa powder 120 g Baking powder ½ teaspoon Egg chicken 2 pieces Sugar 350g Soda ½ teaspoon Milk 225 ml Strong coffee 150 ml Vanilla sugar 2 teaspoons Bitter chocolate 200 g Sugar powder 220 g

Preparation: 1. Preheat the oven to 175 degrees. Prepare 3 forms 15 cm in diameter. 2. Melt the butter, cool it. Sift flour, cocoa powder, baking powder and soda into a large bowl. Add butter, milk, eggs, sugar and coffee, whisk until smooth. Put the dough into molds and bake for 30-35 minutes before dry toothpick. Cool 15 minutes in molds, then remove and completely cool on the grate. 3. For the cream, melt the chocolate in a water bath, cool to room temperature. Beat the softened oil until it is airy. Gradually add to the sugar powder and the remaining cocoa powder, whisking until homogeneous. Add the melted chocolate and vanilla sugar, whisk until smooth. 4. Put a little cream on the first cake, smooth, cover with the next cake and collect the cake. Lubricate the cake completely from all sides and put it in the refrigerator for 2 hours.


Strawberry and cream cake Ingredients: Strawberry 300 g Sugar 100 g Water 70 ml Egg chicken 5 pieces Wheat flour 100 g Vanilla sugar 2 teaspoons Cream 35% 800 ml Egg white 3 pieces Sugar powder 8 tablespoons

Preparation: 1. Prepare the biscuit, remove it from the mold and transfer it to the grate. Let it stay at room temperature for 8-12 hours and cut into 4 cakes. Prepare a meringue. Egg whites should be poured into a bowl. 2. Beat whites at a low speed mixer, until light foam, about 1 minute. Increase the speed to maximum and whisk until light, lush foam. Without stopping whipping, a thin trickle, pour sugar along with vanilla sugar. Whisk the proteins with sugar until a thick, dense mass forms. When turning the bowl, whipped whites should not pour out of it. Cover the parchment with parchment paper and draw on it a circle equal to the diameter of the biscuit. Turn over the parchment so that the track from the pencil is on the reverse side. Spread the whipped whites and spread the sugar evenly over the painted circle. Bake meringue for about 13 minutes, until light golden in a preheated to 180 degrees oven. 3. Prepare the strawberry syrup. Strawberry to wash, remove sepals, cut the berries in half and put them in a small pan. Cover the berries with sugar, add water, mix, bring to a boil and remove the foam. Allow the syrup to simmer for about 5-7 minutes and mash the berries with potato mash. Strawberry puree strain through a sieve. The resulting syrup cool. Whip the cream. Pour the cream into a bowl. Beat at a low speed mixer until they start to thicken. When the surface of the cream begins to remain traces of the blades of the mixer, increase the speed of the mixer to medium and add the sifted


powdered sugar. Continue to beat until the blades have a clear relief. As soon as a distinct relief appeared, immediately stop the whipping. With further whipping cream will begin to become liquid, exfoliate and eventually break into oil. 4. Build the cake. Strawberry to wash, dry, remove sepals and cut the berries into slices. Biscuit cake put on a dish and soak with strawberry syrup. Spread a portion of the whipped cream and spread evenly on the cake. Stuff out the strawberry slices. Top with whipped cream and distribute evenly. Lay the second cake, soak it with syrup and grease with cream. Place on the meringue cake. Lubricate the cream with cream. Cover the merengue with the third cake and soak it with syrup. Lubricate the cake with cream, put the strawberries and again cover the strawberries with whipped cream. Cover the cake with the fourth cake and press it lightly with your hands, squeezing the cake a little and giving it the right shape. Cover the surface of the cake with the remaining whipped cream. 5. Decorate the cake surface with strawberry slices and mint. Before serving, cool the cake and let it soak.


Cake "Melting miracle" Ingredients: Sour cream 1 kg Egg chicken 2 pieces Sugar 3 cups Citric acid 1,5 teaspoons Wheat flour 2 cups Cocoa powder 3.5 tablespoons Lemon juice 15 ml Butter 2 tablespoons

Preparation: 1. Biscuits: 2 cups of sour cream, 2 eggs, 2 cups of sugar, 1, 5 teaspoons of hydrated soda and 2 cups of flour to stir. Divide the dough into 2 parts, add 2 tablespoons of cocoa to one part of the dough. Bake at 200 degrees for about 20-25 minutes. You can add at will to the dough, or berries, or walnuts. 2. Cream: 600 g of sour cream, 1 glass of sugar and juice of half a lemon to whip. 3. Glaze: 2 tablespoons of sour cream, 1, 5 tablespoons of cocoa, 2 tablespoons of butter and 2 tablespoons of sugar melt on the fire, not bringing to a boil. 4. Interlay the cooled biscuits with cream and cover with chocolate icing.


Banana cake with nuts Ingredients: Butter 200 g Bananas 1 piece Egg chicken 2 pieces Sugar 100 g Sour cream 2 tablespoons Wheat flour 170 g Baking Powder 10g Walnuts 100 g Condensed milk 1 pot

Preparation: 1. Smash eggs in a bowl, add sugar and sour cream. Beat with whisk. Melt the butter, cut the bananas with a fork. Add oil and bananas in a clean mixture. Walnuts chop with a knife, add to the dough. Pour flour with baking powder. Mix well, pour the dough into a mold, bake at 190 degrees for 40 minutes. 2. When the cake has cooled, cut it into 2 cakes, gently cut off the top and sides. Grind the trimming in a blender. 3. Cream: beat the soft butter with condensed milk. Let's slip the cake inside and out with cream, decorate the sides with crumbs.


Cake "Princess" Ingredients: Biscuit base for cake 3 pieces Raspberry jam of 150 g Gelatin 1.5 teaspoons Cream 40% 500 ml Sugar powder 50 g Milk 250 ml Egg Yolk 4 pieces Potato starch 2 tablespoons Sugar 3 tablespoons Vanilla pod 1 piece Marzipan 500 g

Preparation: 1. Rub yolks with sugar, starch and vanilla grains. Warm the milk, pour a thin trickle into the yolks, stirring. Return the mixture to the fire, cook, stirring, until thick. Pour the cream into a clean bowl, cover with a film and run to the refrigerator. 2. Soak gelatin in two tablespoons of hot water until it dissolves. Beat cream with powdered sugar. Add two tablespoons of whipped cream to the gelatin and mix. In a thin trickle pour the creamy gelatin into the cream and beat until thick peaks. 3. On the first cake distribute jam and a thin layer of cream. On the second cake distribute the vanilla cream and top with a slice of whipped cream. 4. Give the cream the shape of the dome. Cover with a thin cake and give a round cake shape. Lubricate all with cream so that the biscuit does not shine through the marzipan. 5. Cover the cake with green marzipan, decorate with a rose and sprinkle with powdered sugar.


Cake "Black Forest" with cherries Ingredients: Butter 1 teaspoon White small sugar 100 g Egg chicken 4 pieces Wheat flour 75 g Cocoa powder 25 g Salt pinch Canned cherry 425 g Cherry liqueur 3 tablespoons Cream 30% 450 ml Black chocolate 70% 50 g

Preparation: 1. Preheat the electric oven to 180 degrees. Lubricate the detachable shape with a diameter of 20 cm, cover the bottom with baking paper and sprinkle with sugar. 2. Whisk the eggs with sugar on a hot water bath in a luxurious cream. Sift the flour with cocoa and salt into it. Gently but thoroughly mix. Pour the dough into prepared form and bake for 40-50 minutes. Turn the biscuit over the grate and completely cool. 3. Cut the biscuit along into three cakes. Express the liquid from the sweet cherry. Save 8 berries for decoration, the remaining large cut. 4. Sprinkle the two crusts with a mixture of cherry liqueur and cherry juice. Lay them on top of each other, spreading cream and sprinkling with cherries. Cover the third one. 5. Put 2 tablespoons of pre-whipped cream in a pastry bag with an asterisk. Spread the remaining cream on the cake. Blade compress most of the chocolate to the sides of the dessert. Transfer the cake to a dish. 6. Pull out the sockets from the cream for dessert. Sprinkle each chocolate crumb, and in the middle, put the berry.


Chocolate cake with cream and cherries Ingredients: Wheat flour 110 g Sugar 150g Almond 100 g Bitter chocolate 150 g Egg Yolk 4 pieces Egg white 3 pieces Butter 60 g Salt Cream ½ cup Cherry 20 pieces Powdered sugar

Preparation: 1. Egg yolks to grind with sugar until homogeneity. Then add sifted flour, chopped almonds and grated chocolate. 2. Beat the egg whites with a pinch of salt and mix them in the bulk. 3. Lubricate the cake mold and lightly sprinkle with flour. Put the dough and put in a preheated to 180 degrees oven for 40 minutes. 4. Put cherries in a pot, add wine and sugar and cook for about 10 minutes, then remove the berries. 5. Whip cream with sugar powder. Cover the top and sides of the cake with whipped cream, decorate with cherries and sprinkle with syrup.


Cake "Medovik" with walnuts Ingredients: Honey 2 tablespoons Egg chicken 2 pieces Baking powder 1 teaspoon Sugar 1 glass Butter 425 g Wheat flour 3 cups Walnuts Boiled condensed milk 1,5 jars

Preparation: 1. On a water bath, melt the margarine or butter, add sugar, honey and heat, stirring occasionally, until uniform. 2. Add the soda and stir until an increase in the volume and whitening of the mass. Remove from the bath and cool. 3. Add eggs and stir well. Then add the flour and knead the soft dough. 4. Divide the dough into 6-8 parts and roll the cakes. 5. Bake cakes in a heated to 170-180-degree oven for 5-10 minutes. The cakes should be taken out of the oven until they have hardened, they should remain slightly soft. 6. For the cream, softened creamy whip with a mixer until a lush mass is obtained. Then, without stopping the whipping, add the boiled condensed milk to the butter in small portions and whisk until a lush, homogeneous mass is obtained. 7. Finish the cakes folded on each other and cut the edges evenly. Cover the layers with cream, top cake, too, to cover with cream. 8. Decorate with walnuts and sprinkle with the crumb left from the cropped cakes.


Sand chocolate cake filled with whipped proteins and nuts Ingredients: Margarine 200g Wheat flour 2 cups Egg chicken 5 pieces Sugar 450g Butter 50 g Cocoa powder 2 tablespoons Nuts 100 g Milk 1 tablespoon

Preparation: 1. Separate yolks from proteins. Put the proteins in the refrigerator. Melt the margarine. Mix the yolks with 3/4 cup sugar, gently enter a warm margarine, stir in the flour. Divide the resulting dough into 3 parts, one of which should be slightly larger. Take it to the refrigerator for 1 hour. 2. One of the smaller pieces of the dough, stir the pan or mold on the bottom. Bake bacon at 180 degrees to golden brown. Remove from the oven, cover and turn to the board. 3. Take 4 protein whip with 3/4 cup sugar to a thick foam. Add the ground nuts. Take the second smaller part of the dough and mix it on the bottom of the form, making the skirts. Put on the dough half of the proteins with nuts. Cover the top with a baked cake. Lay out the remaining whipped whites with nuts. 4. Remove the rest of the dough from the refrigerator. Tear off small pieces, knead them in flat cakes and stack them on squirrels. The top layer of the dough will look like a tortoise shell, you can put the pieces overlap. This is necessary so that when the whipped proteins begin to rise, the top layer of the dough moves freely and releases excess air. Put in the oven for 40 minutes at 180 degrees. 5. Remove from the oven and turn the cake on the board. The cooled cake should be poured with chocolate fondant or melted chocolate. Sweet is


prepared as follows: a glass of sugar mixed with egg, cocoa powder, butter and milk. Put on a small fire, heat and cook for 5 minutes. Immediately pour the cake and decorate.


Irish Chocolate Cake Ingredients: Beer 3 cups Red currant 130 g Dark chocolate 230 g Kefir ž cups Sugar 1,5 cups Wheat flour 2 cups Butter 120 g Egg chicken 4 pieces Vanillin 2.5 teaspoons Baking Powder 1.5 teaspoons Salt 3 teaspoons Jelly from red currant ½ cup Soda 1.2 teaspoons Walnuts 130 g Cream 30% 1.5 cups Brown sugar 0.3 cups Cocoa powder 7 tablespoons Sugar powder 4.5 tablespoons

Preparation: 1. Make a blank for the cream. Cream we bring to a boil and remove from the plate. Chop the chocolate into a cream and stir until completely dissolved, until the mass becomes smooth. We cover the bowl with food film and put it in the refrigerator for at least three hours. 2. Fill the currant with 2/3 glass of beer. Leave it for 15 minutes. Then the beer is drained into a separate vessel, and the currant is set aside. 3. In the blended beer, add cocoa and bring to a boil. Remove from the plate and dissolve in chocolate, stir to smoothness and cool a bit. 4. Pour kefir and stir. Separately rub the softened butter with sugar. We add eggs one at a time, each time thoroughly whisk. 5. In a separate bowl, mix the flour, vanillin, baking powder, soda and salt. And add to the egg-and-butter mixture.


6. Then turn the chocolate-kefir mixture. Lastly, we pour out the currant there. We need a beautiful dough. We divide it into two halves. 7. Heat the oven to 180 degrees and bake two cakes for 30-35 minutes, check with a wooden stick. 8. For impregnating, mix ginness, cocoa, brown sugar and vanillin and bring it over medium heat to a smooth state. Cool it down. The task - riddled with skewers of cakes. Then we soak the cakes with syrup. You need to use all the syrup, do not be afraid that they will be wet. 9. Take the jelly from the red currant and heat it over medium heat to a liquid state. We put one of the cakes on a serving dish and lubricate the top with warmed jelly. We put the cake in the refrigerator for 30 minutes. 10. Currently, finish the cream. For three hours, our workpiece should thicken so that it can be mixed with a spoon with effort. Add sugar powder, cocoa and salt to it, and carefully stir until smooth cream is obtained. 11. Gather the cake. On the cake with jelly spread about a quarter of the volume of the cream. Cover with a second cork. We smeared the remaining cream top and sides. 12. Cut the walnuts with a knife, not too finely. We grab a handful of nuts and press them to the sides of the cake along the entire circumference. If desired, you can sprinkle and top. 13. We give the cake a little to stand, to grasp together, so to speak, somewhere for a couple of hours!


Cake "Ferrero Rocher" Ingredients: Egg chicken 5 pieces Sugar 7 tablespoons Hazelnut 250 g Wheat flour 2 tablespoons Cocoa powder 2 tablespoons Butter 200 g Chocolate 200 g Nutella 7 tablespoons Chocolate waffles 150g Candies

Preparation: 1. Whisk eggs with sugar until the whole mass is increased 2-3 times. 2. Grind the nuts with a blender. Wafers also grind, but separately from nuts. 3. In a separate container, mix the flour, cocoa powder, baking powder and ground nuts. 4. Introduce the resulting dry mixture into the beaten eggs and mix until homogeneous. 5. Lubricate the baking dish with butter, pour out the dough and bake for 4050 minutes at 175 degrees. Let's cool a little in the form, then take it out and put it on the grate. 6. While the cake is cooling, prepare the cream. We melt the chocolate in a microwave or in a water bath, to whom it is more convenient. Then let it cool to room temperature. We'll take the chilled chocolate together, the softened butter and the nutella. Cooled cake cut in half, on the bottom we spread part of the cream. 7. Sprinkle the cream abundantly with crumbled waffles. 8. Lubricate the cream with the underside of the upper cake and put it on the waffle layer. 9. With the rest of the cream, lubricate the top and sides of the cake. Sprinkle the sides with a wafer crumb or chopped nuts. We put in the refrigerator for 5-10 minutes, so that the cream will grasp a little. Then, with a dry hot knife,


level the surface. Ferrero Rocher sweets cut in half and decorate them with cake. Well it's cool. 10. Before serving, we get the cake beforehand so that the cream softens a little.


Giraffe Cake Ingredients: Milk ž cup Cream ž cup Cookies 300 g Butter 100 g Milk chocolate 300 g Vanilla essence ½ teaspoon Marshmallow 100 g Egg chicken 2 pieces

Preparation: 1. Chop the cookies in a blender, add the melted butter and mix to a homogeneous mass. 2. Plug the 21 cm form well with butter, put the dough into it, with the edge. To torture. We send it to the oven heated to 160 degrees for 10 minutes, depending on your oven. The cake should be well browned. 3. Pour cream and milk into a saucepan. Preheat on medium heat, stirring constantly. Do not bring to a boil. Remove from heat and add crushed chocolates. 4. Mix until the chocolate dissolves. Add the vanilla. 5. Beat eggs and add to the chocolate mass gradually, quickly mix and beat up a little with a mixer, until smooth. 6. Pour the chocolate filling onto the cake and send it to the oven for 15-20 minutes. Or until the filling stops rocking. 7. We pull out the cake, let it cool down for about 10 minutes and spread the chewing marshmallow, cut in half with scissors. 8. We spread on the perimeter of the cake. That's how it should turn out. 9. At 180 degrees bake under the grill for 1-2 minutes. Keep marshmallow a little brown, no more.


Cherry cake without baking Ingredients: Sponge cakes 150g Butter 125 g Curd cheese 300 g Cream 100 ml Natural yoghurt 150 g Lemon juice 2 tablespoons Gelatin 20 g Sugar 70 g Vanillin Cherry jelly

Preparation: 1. Grind the cookies in a blender into small crumbs. Melt butter and combine with crumb. 2. Bottom of demountable form lined with paper for baking, lay out the oil crumb, level and lightly press the palms. place in the refrigerator for 30-40 minutes. 3. Gelatin soak in 100 g of cream, allow to swell. After 20-30 minutes put in a water bath and stir until gelatin is completely dissolved. Do not boil! Leave to cool down. 4. Curd cheese to mix with yoghurt, sugar, lemon juice and vanilla. add to the cream swollen gelatin, mix well. Put the cream on the cake, smooth and put on for 2 hours in the cold, so that the cream froze. 5. Half the cherries put on the cake, pour warm jelly. 6. Cook the cake in the refrigerator until it is completely solidified.


Dietary carrot cake Ingredients: Egg chicken 4 pieces Wheat flour 100 g Natural yoghurt 1 tablespoon Hercules 90 g Honey 1 tablespoon Carrot 2 pieces Walnuts 120 g Cinnamon Sugar substitute Baking powder

Preparation: 1. Beat eggs with sugar replacer and 1 tablespoon of natural yogurt without additives. 2. Add flour and ground to flour Hercules, honey, baking powder, cinnamon. 3. On small grater three large carrots, grind 120 grams of walnut in a coffee grinder, add them to the dough. 4. We put in the oven for an hour at 180 degrees. We check for readiness with a match or a knife.


Hepatic cake with sour cream sauce Ingredients: Chicken liver 600 g Sour Cream 400g Carrot 200g Onion 200g Milk 100 ml Egg chicken 2 pieces Wheat flour 100 g 3 pieces of garlic Greens 1 beam Cucumber 100 g

Preparation: 1. Onion finely crumb, carrots rub on the middle grater. The pan warms up the oil and fried onions, carrots and then add 5-minute fry. 2. We press the garlic through the press, cut the greens finely and mix it with sour cream. 3. Raw my liver and chop it in a blender or meat grinder. We add eggs, mix, pour in the milk. Pour in flour, salt and mix thoroughly. 4. In a frying pan, warm the vegetable oil and pour out a portion of the dough. Fry pancakes until ready on both sides for 5 minutes under the lid. Warm pancake grease with sour cream sauce and spread on it carrots with onions. Cut the cucumbers in circles and put them on top. 5. Cover the second pancake and thus collect the cake. 5 pancakes - the very time! Sprinkle the cake with herbs and leave to soak in the refrigerator.


Yogurt cake with cherry Ingredients: Biscuit base for cake 3 pieces Cream 200 ml Yoghurt 500 g Sugar 3 tablespoons Gelatin 20 g Cognac 20 ml Cherry 500 g Bitter chocolate 50 g

Preparation: 1. If you use a fresh cherry - rinse the berries, take out the bones and cut the berries into halves. If you have a frozen cherry, then it's enough to defrost it. 2. Whip the cream with sugar in a soft foam and mix with yoghurt. 3. Gelatin soak in half a glass of water, let it swell, then warm it to finally dissolve, and, after cooling slightly, pour a thin trickle into the cream, and then as needed mix. 4. One of the cakes slightly impregnate cognac. Spread a part of the berries on it and a third of the cream you got. Cover with a second crust - and again lay it over the cherries and spread it over with cream. Cover with a third cake, soak it lightly with cognac and put the rest of the cream on top. 5. Decorate the resulting cake with cherries and grated chocolate. Put the cake in the fridge to freeze. In a few hours you can serve it on the table.


California chocolate cake Ingredients: Butter 225 g Egg chicken 8 pieces Sugar 200g Bitter chocolate 175 g Wheat flour 50 g Almond 40 g Wine stone 1 teaspoon Powdered sugar

Preparation: 1. Whip the yolks with sugar. 2. Add chocolate and butter melted in a saucepan, flour and ground almonds. 3. Pour in the resulting mass of whipped cream with wine cream. 4. Lay the form with parchment paper, put the dough and bake for 40-50 minutes at a temperature of 190 degrees.


Sand cake from beans Ingredients: Sugar 1,5 cups White Beans 1 Bank Crushed rusks ½ cup Egg chicken 6 pieces Salt to taste Milk 1 glass Butter 100 g Starch 2 tablespoons

Preparation: 1. Beans cook and grind. 2. 5 grind egg yolks with 1 glass of sugar, whisk 5 proteins into a firm foam. In the yolks put the beans, a pinch of salt and mix. Add whipped proteins, crackers and stir. 3. Pour the finished dough into a greased baking dish lined with oiled paper. Bake for 40-45 minutes at 200 degrees. Ready cake immediately separated from the paper, cut along 2 corrugated, layered with cream. 4. To prepare cream 1, grind the egg with the remaining sugar, pour in the milk and add the starch. Bring to a boil, cool a little and add a softened butter.


Cake with walnuts Ingredients: Egg chicken 3 pieces Sour cream 110 g Citric Acid ¼ teaspoon Soda ¼ teaspoon Wheat flour 2 cups Walnuts 65 g Butter 200 g Milk 1 glass Sugar 1 glass Vanillin to taste Sugar powder ½ cup

Preparation: 1. 2 eggs to grind with 1 glass of sugar, add sour cream, salt, citric acid and soda. Pour in the flour and knead the dough. Lay it in an even layer in a welloiled form and bake for 20-25 minutes at 200 ° C. The baked cake should be cooled. Then cut it along into two pieces. One-part grind into a crumb and combine with chopped nuts. 2. Egg whisk with 1/3 cup sugar. The remaining sugar is poured into milk and brought to a boil. Approximately 1/2 cup hot milk gradually pour into the beaten egg. Then combine this mixture with the remaining hot milk and, stirring, bring to a boil. Cool the mixture. 3. Rinse the softened butter with sugar powder and, whisking, gradually pour into it the prepared egg-milk mixture. 4. Lay 1/3 of the cream on the cake. On top of the cream lay a crumbled dough with nuts. The remaining cream to lubricate the sides and top of the cake. Shortly put the finished cake in the fridge.


Chocolate cake with nuts Ingredients: Dark chocolate 300 g Butter 200 g Egg chicken 3 pieces Wheat flour 75 g Sugar powder 200 g Hazelnut 75 g White chocolate 100 g

Preparation: 1. Preheat the oven to 190 degrees. Lubricate and lay out the square baking pan. 2. Melt the pieces of chocolate in a water bath. Add the butter and heat until the butter melts. 3. Whip the sugar with the eggs, gradually enter the chocolate mixture. Slightly cool, add flour, chopped hazelnuts and mix. Enter the shavings of white chocolate. 4. Pour the mass into the baking dish. Bake for 25-30 minutes.


Curd cake with lime Ingredients: Curd 900g Cookies 250 g Sugar 160 g Gelatin 25 g Lime 2 pieces Butter 130 g Water 125 ml Cream 30% 400 ml Egg Yolk 6 pieces Sugar powder 120 g

Preparation: 1. The basis of the cake: put the cookies in a plastic bag and roll them into a crumb with a rolling pin. In the pan, melt the butter, add the crumbs and mix until homogeneous. Plug a cake with a diameter of 26 cm, cover it with a film, pour the crumbs onto the bottom and tamp them. Remove to the fridge or freezer until the substrate is solid. 2. Prepare sugar syrup: dissolve the sugar in 80 ml of water, boil, reduce the heat and leave without cover for about 5-6 minutes. To prevent the syrup from crystallizing, pour the sides of the pan with a brush moistened with cold water. 3. Make a sample on the ball: pour a spoonful of syrup into cold water and make a soft ball. If the ball does not turn out, boil the syrup for a few more minutes. 4. Beat the yolks until lightening, letting the hot sugar syrup pour in a thin trickle. Continue to beat until the mass turns white. 5. Cottage cheese whipped with a powdered sugar mixer, so that no lumps remain. Mix with zest and juice of limes. 6. Dissolve the gelatin in the remaining 80 ml of water, leave until swelling. Preheat the gelatin in a water bath and pour into the cottage cheese. Stirring, add the cottage cheese in the egg-sugar mixture. Whip the cream in a firm foam and add to the curd mixture.


7. Put the resulting mixture into a mold on a cookie base. Cool in the refrigerator for several hours, and preferably overnight. Decorate to your liking. We sprinkled the edges with plates of almonds.


Chocolate cake with sour cream Ingredients: Kefir 1% ½ liter Wheat flour 2 cups Sugar 2 cups Egg chicken 2 pieces Soda 1 teaspoon Cocoa powder 8 tablespoons Sour cream 30% 350 g Sugar powder 150 g

Preparation: 1. Preheat the oven to 175 degrees. 2. Kefir mixed with soda and a little heat on the stove or in the microwave. 3. Eggs beat up with sugar and enter into the kefir mixture. 4. Add the sifted flour and cocoa. Good shake. 5. Pour a piece of dough into 1 cake, thickness 2-3 cm, and bake 15-20 minutes into a 25 cm diameter mold. It should be 8 cakes. 6. For cream, whip the sour cream with sugar powder and grease all the cakes. 7. For decoration, you can use cocoa powder and whipped cream.


Pancake cake with bananas and banana cream Ingredients: Milk 600 ml Wheat flour 200 g Sugar 2 tablespoons Egg chicken 2 pieces Vegetable oil to taste Salt ½ teaspoon Bananas 6 pieces Sour cream 200 g Sugar powder 50 g

Preparation: 1. Whip eggs with sugar. Add milk and salt. Stirring, add flour. The dough should be homogeneous, without lumps. 2. Fry the pancakes in vegetable oil from the whole test. 3. Prepare the cream: mix the mashed potatoes 1-1,5 bananas, sugar powder and sour cream. 4. Put on a large beautiful plate of 2 pancakes. Lubricate 2-3 tablespoons of the cream, top to lay out cut into thin slices of bananas. 5. Cover with a pancake, grease with cream, cover with the next pancake. Cream, sliced ​bananas, pancake. 6. At the last pancake to lay out the bananas. You can decorate with a grid of chocolate glaze, grated chocolate or something else.


Carrot cake with nuts and cream of cream cheese Ingredients: Carrots 400g Egg chicken 4 pieces Sugar 200g Wheat flour 2 cups Baking powder 2 teaspoons Vegetable oil 300 ml Vanillin 2 teaspoons Cinnamon 2 teaspoons Nutmeg on the tip of the knife Salt on the tip of the knife Nuts 1 glass Cream cheese 250 g Cream 30% 200 ml Sugar powder with vanilla 100 g

Preparation: 1. Set the oven to 180 degrees. 2. Rub half a carrot on a large, half on a fine grater. 3. Whisk the eggs with sugar, salt, cinnamon, nutmeg and vanilla. 4. Add the vegetable oil, baking powder and flour. Stir gently and whisk again. The dough will turn out to be liquid, like a biscuit. 5. Mix doughed carrots and a glass of chopped nuts into the dough. 6. Lubricate the plug-in shape with oil and sprinkle with flour. 7. Put the dough in a mold and bake at 180 degrees 50-60 minutes. If the carrot was very juicy or the diameter of your shape is less than 26 cm, then the baking time will increase to 70-80 minutes approximately. The cake should turn out to be lush and beautiful saturated with terracotta-brown color. 8. We take out the cake, let it cool in the form of 20 minutes. Then we shift to the dish, we cool it further. 9. For cream, beat cream cheese, cream and sugar powder with vanilla. Weight should increase by 2-2.5 times. 10. Cut the cooled corrals into 2 parts, lubricate the cream and send it to the


refrigerator for at least 4-5 hours soaked. 11. When serving, decorate with nuts.


Sweet cherry cake Ingredients: Bird cherry flour 100 g Sugar 250g Honey 96 g Egg chicken 3 pieces Wheat flour 380 g Butter 50 g Soda 6 g Vinegar 9% 6 ml Sour cream 20% 400 g

Preparation: 1. Place 180 g of sugar, butter and 36 g of honey in the dish. Put the dish on a water bath and, regularly stirring the mixture with a whisk, wait until the sugar dissolves completely. As soon as the mixture becomes homogeneous, the dish with a water bath should be removed. While the base under the dough is hot, smash the eggs into it. 2. Bring the mass to full homogeneity and resume the work of the water bath for 5-6 minutes. Add soda and vinegar so that the mass will increase three times in volume, to prevent. 3. Without removing the dish from the bath, add cherry and half wheat flour and put again on the water bath for another hour. Stirring, bring to a consistency thicker than a dough for pancakes. 4. The rest of the flour should be poured onto the table, pour on it the dough obtained on the bath. Knead dense mass. Dough collect in the likeness of sausages and divide into parts. For example, a cake measuring 26 cm is suitable for dividing into 7 parts. 5. One part roll out and straighten the resulting pancake, bake at 170-180 degrees in the oven for 5 minutes. Fold all the obtained cakes in a pile and bring the edge to a perfect shape with a knife. Cut the scraps from the cakes into a crumb to sprinkle the cake. 6. For cream, mix the sour cream with the remaining honey and sugar, put into the refrigerator for 1 hour. Then beat in a mixer.


7. Each cake should be greased with cream and put on top of each other in the form of a pile. Wet the sides of the cake with cream, cover everything with a sprinkle of crumbs. Leave in the refrigerator for at least an hour, so that the cakes are soaked with cream.


Copyright: Published in the United States by Teresa Moore / Š Teresa Moore All Rights Reserved. No part of this publication or the information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying or otherwise without prior written permission of the copyright holder. Disclaimer and Terms of Use: Effort has been made to ensure that the information in this book is accurate and complete, however, the author and the publisher do not warrant the accuracy of the information, text and graphics contained within the book due to the rapidly changing nature of science, research, known and unknown facts and internet. The Author and the publisher do not hold any responsibility for errors, omissions or contrary interpretation of the subject matter herein. This book is presented solely for motivational and informational purposes only.

Cake recipe cookbook over 200 teresa moore  
Cake recipe cookbook over 200 teresa moore  
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