The art of desserts: the best cake recipes
The art of desserts: the best cake recipes
Алексей Сабадырь
This book contains the most exquisite and unique cake recipes that will not leave any sweet lover indifferent. The author offers unique and original desserts for every taste – from classic chocolate and fruit cakes to modern non-standard compositions. This is an inspiring guide for anyone who loves creating magical sweet treats.
The art of desserts: the best cake recipes
Алексей Сабадырь
© Алексей Сабадырь, 2024
ISBN 978-5-0062-2397-4
Created with Ridero smart publishing system
Chocolate cake
Ingredients:
For the test:
200 g dark chocolate
200 g butter
200 g sugar
4 eggs
150 g flour
1 tsp. baking powder
50 g cocoa powder
1 tsp. vanilla extract
a pinch of salt
For cream:
300 g dark chocolate
200 g cream
50 g butter
2 tbsp. l. honey or brown sugar
Decor:
fresh berries or nuts
chocolate chips
Instructions:
Let’s start with the test. Preheat the oven to 180 degrees. Grease a baking dish with butter and sprinkle with flour.
Melt dark chocolate with butter in a double boiler, stirring constantly. Let cool a little.
In a separate bowl, beat eggs with sugar until fluffy. Gradually add vanilla, salt and melted chocolate. Sift flour, cocoa powder and baking powder, add to the dough, gently mixing until smooth.
Pour the batter into the prepared pan and bake in the preheated oven for about 25—30 minutes until done. Test doneness by inserting a wooden skewer into the center of the cake – if it comes out clean, the cake is ready.
While the cake is cooling, let’s start preparing the cream. Melt dark chocolate along with cream in a water bath, add butter and honey. Stir until the cream is smooth and homogeneous.
Cut the cooled cake into two equal parts. Grease one part with cream, cover with the other half of the cake and cover the top and sides with the remaining cream.
Decorate the chocolate cake with fresh berries, nuts or chocolate chips.
Raspberry cheesecake
Ingredients:
For the crust:
200 g shortbread cookies
100 g melted butter
For filling:
500 g Philadelphia cheese
200 g sugar
3 eggs
200 g raspberry puree
1 teaspoon vanilla extract
2 tablespoons starch
For decoration:
Fresh raspberries
Chocolate chips
mint leaves
Preparation:
Preparing the crust
Crush the cookies into crumbs.
Melt the melted butter.
Mix cookie crumbs with melted butter.
Spoon the mixture into the bottom of the baking dish and spread evenly to form a crust.
Place the pan in the refrigerator while you prepare the filling.
Preparing the filling
In a large bowl, whisk together Philadelphia cheese and sugar until smooth.
Add the eggs, one by one, beating thoroughly after each addition.
Add raspberry puree, vanilla extract and cornstarch, continuing to whisk until all ingredients are combined.
Assembly and baking
Pour the filling onto the frozen crust.
Preheat the oven to 160°C.
Bake the cheesecake in the oven for 50—60 minutes or until the filling is set.
After baking, cool the cheesecake at room temperature, then refrigerate for a few hours or preferably overnight.
Decoration
Once cooled, top the cheesecake with fresh raspberries, chocolate chips and mint leaves for garnish.
Tiramisu cake
Tiramisu is a classic Italian dessert that consists of layers of creamy cream and coffee-soaked candies. This dessert is perfect for parties or cozy family dinners. Here is a detailed recipe on how to make tiramisu.
Ingredients:
500 g mascarpone
4 eggs
150 g sugar
1 teaspoon vanilla extract
1 1/2 cups strong coffee, chilled
1/2 cup amaretto (Italian liqueur)
24 savoiardi candies
cocoa for sprinkling
Instructions:
In a large bowl, whisk together the mascarpone, sugar and vanilla extract until smooth and creamy.
In another bowl, beat the eggs with a mixer until fluffy foam forms.
Gradually add the beaten eggs to the mascarpone cream, stirring gently until smooth.
Combine chilled coffee with amaretto in a shallow bowl.
At a time, dip 1—2 savoiardi candies in the coffee mixture and place them in a single layer on the bottom of a rectangular or round baking dish.
Apply half of the prepared mascarpone cream onto the layer of soaked candies.
Repeat this process with another layer of soaked candy canes and remaining mascarpone cream.
Sprinkle the tiramisu with a layer of cocoa.
Cover the mold with film and place in the refrigerator for several hours to allow the dessert to soak and harden.
Sprinkle the tiramisu with an additional layer of cocoa before serving.
Raffaello cake
Ingredients:
200 g shortbread cookies (any without filling will do)
100 g coconut flakes
400 g mascarpone
200 g condensed milk
200 ml cream (35% fat)
50 g butter
50 g white chocolate
50 g sugar
vanilla extract
coconut flakes and coconut petals for decoration
Preparation:
Grind the cookies in a blender until crumbly.
Add coconut flakes to cookie crumbs.
Melt the butter and add to the coconut cookie crumbs.
Stir until smooth.
Place the coconut cookie crumbs into a bottomed cake tin (20—22 cm in diameter) and press down.
Place the mold in the freezer.
In a bowl, mix mascarpone, condensed milk, vanilla extract.
Whip the cream until thick and add to the mascarpone.
Stir until smooth.
Remove the pan from the freezer and spoon the cream onto the cookies.
Smooth the surface and refrigerate for 2 hours.
To make the frosting, combine the butter, white chocolate and sugar in a bowl.
Melt in the microwave or in a water bath.
Remove the cake from the refrigerator and pour the frosting over it.
Sprinkle with coconut flakes and coconut petals.
Place the cake in the refrigerator for several hours to soak.
Blueberry pie
Ingredients:
250 g flour
150 g butter
100 g sugar
1 egg
1 teaspoon vanilla extract
500 g blueberries
100 g sugar
2 tablespoons starch
juice of half a lemon
cream for decoration (optional)
Instructions:
Mix flour and salt in a bowl. Add the chopped butter and rub it into the flour until you get tiny pieces. Add sugar, egg and vanilla extract, kneading the dough until smooth.
Form the dough into a ball and wrap it in film. Leave the dough to rest in the refrigerator for 30 minutes.
At this time, prepare the filling. In a large bowl, combine blueberries, sugar, cornstarch and lemon juice. Stir until all ingredients are evenly combined.
Preheat the oven to 180°C.
Divide the dough into two parts – one for the bottom of the pie, the other for the top. Roll half of the dough into the bottom of the baking dish, making sure the dough covers the bottom and sides.
Pour the filling into the prepared pan.
Roll out the second part of the dough and cut it into narrow strips. Arrange the strips through the filling in a lattice pattern.
Brush the top of the pie with egg and place in the oven. Bake the pie for 45—50 minutes until the crust is golden.
Let the pie sit for 15—20 minutes before serving.
Serve pie with whipped cream, if desired.
Caramel cake
Ingredients:
200 g butter
200 g sugar
4 eggs
200 g flour
1 tsp baking powder
1 tsp vanilla extract or vanilla sugar
200 ml caramel sauce or condensed milk
For caramel cream:
200 g butter
200 g sugar
200 ml cream
200 g boiled condensed milk
Instructions:
Beat butter and sugar until thick foam. Add one egg at a time, continuing to beat.
Gradually add flour, baking powder and vanilla extract. Mix the dough thoroughly.
Place the dough in a baking dish and grease the bottom and sides with oil. Bake in a preheated oven at 180 degrees for about 30—40 minutes, or until the cake is golden brown.
Let the cake cool, then cut it into two halves.
For the caramel cream, beat the butter and sugar until smooth. Gradually add cream and boiled condensed milk, continuing to beat.
Spread half the cake with caramel cream, then cover with the other half of the cake.
Place caramel cream on top and sides of the cake.
Decorate the finished cake with caramel slices or sprinkle with ground nuts.
Honey cake
Ingredients:
4 eggs
1 teaspoon baking soda
1 cup of sugar
2 cups of flour
150 g butter
500 g honey
500 g sour cream
1 teaspoon vinegar
200 g nuts (walnuts, almonds or nuts to taste)
Preparation:
Beat eggs with sugar until fluffy.
Add baking soda, slaked with vinegar, and flour, gradually stirring.
Divide the dough into 6 equal parts and grind them into cakes 3—4 mm thick.
Bake the cakes in the oven at 180 degrees until golden brown. Cool the cakes.
Melt the butter, add honey and bring to a boil. Cook the syrup for 5 minutes, stirring constantly.
Chop the nuts and fry in a dry frying pan.
Mix sour cream with nuts.
Assemble the honey cake by layering the cakes with sour cream. Lubricate the top and sides with cream too.
Cover the honey cake with the remaining cream. Sprinkle coarsely chopped nuts on top and refrigerate for 3—4 hours until the cake is soaked in cream.
Fruit cake
Fruit cake is a delicious delicacy that is sure to please both children and adults. This cake is light and refreshing thanks to the addition of fresh fruit. We used ripe berries in this recipe, but you can also add any other fruit you like.
Ingredients:
2 eggs
120 g sugar
120 g flour
1 tsp baking powder
1 tsp vanilla sugar
300 g butter
200 g sour cream
300 g fresh berries (strawberries, raspberries, blueberries)
200 g fresh fruit (kiwi, peaches, oranges)
200 ml whipped cream
50 g chocolate (for decoration)
Instructions:
Preheat the oven to 180°C. Line a 24cm baking dish with parchment paper.
Separate the eggs into whites and yolks. Beat the whites with half the sugar until stiff peaks form.
In another bowl, beat the butter, remaining half the sugar and vanilla until fluffy. Add yolks and flour, mix.
Gradually add the beaten egg whites to the batter, stirring gently to maintain a fluffy texture.
Place the dough in the prepared pan and place in the oven for 25—30 minutes. Check the doneness of the cake with a toothpick – if it comes out clean, the cake is ready.
Cool the cake on a wire rack and cut it horizontally into two layers.
Whip the cream until peaks form.
After spreading sour cream on one half of the cake, distribute the berries evenly on it. Place the second cake layer on top.
Decorate the cake with the remaining fruit and whipped cream.
Melt the chocolate and decorate the cake by creating patterns.
Transfer the cake to a plate and chill in the refrigerator until serving.
Mint chocolate cake
Ingredients:
For the biscuit:
200 g flour
200 g sugar
6 eggs
100 g cocoa powder
1 tsp baking powder
1 tsp vanilla extract
For cream:
300 g dark chocolate
200 g cream
100 g butter
2 tbsp. fresh mint
1 tsp vanilla extract
100 g sugar
For decoration:
fresh mint
chocolate chips
Preparation:
Let’s start by preparing the biscuit. Preheat the oven to 180 degrees. Beat eggs with sugar until bright foam forms. Gradually add flour, cocoa powder, baking powder and vanilla extract. Mix thoroughly.
Pour the batter into the baking pan and bake in the preheated oven for about 30—35 minutes. Check the readiness of the biscuit by inserting a toothpick into it. If it comes out dry, the biscuit is ready. Let it cool completely.
Now let’s start preparing the cream. Melt the chocolate along with the butter in a water bath. Add fresh mint and vanilla extract and mix thoroughly.
In a separate container, beat the cream and sugar until stiff. Gradually add whipped cream to chocolate mixture and mix gently.
Now let’s assemble the cake. Cut the biscuit horizontally into two parts. Spread half the cream onto one half of the sponge, then cover with the other half of the sponge and spread the remaining cream evenly. Make sure the cream is thoroughly distributed throughout the cake.
Decorate the cake with fresh mint and chocolate chips. Place the cake in the refrigerator for several hours to allow the cream to harden.
Truffle cake
Ingredients:
200 g dark chocolate
200 g butter
200 g sugar
4 eggs
200 g flour
1 tsp baking powder
200 g chocolate for coating
200 g cream
2 tbsp. cocoa powder
2 tbsp. butter
100 g cocoa powder for dusting
Chocolate truffles for decoration
Instructions:
Melt the dark chocolate and butter over low heat, stirring constantly. Let cool.
In a separate bowl, beat eggs with sugar until fluffy.
Gradually add the beaten eggs to the dark chocolate, stirring constantly.
Sift flour, baking powder and cocoa powder into a sieve.
Stir
Mix the flour with the dark chocolate and eggs, stirring gradually and gently until a homogeneous dough is obtained.
Pour the batter into the baking tin and bake in the oven at 180°C for about 40—45 minutes, or until the cake is springy to the touch.
Cool the cake, then cut it in half horizontally.
To prepare the glaze, melt the chocolate and cream over low heat, stirring constantly, until smooth.
Add butter and cocoa powder, stir and let cool.
Frost one half of the cake, then cover with the other half of the cake.
Heat the remaining chocolate for coating and coat the top and all sides of the cake.
Dust the cake with cocoa powder and decorate with chocolate truffles.
Chill the cake in the refrigerator until the chocolate is completely set.
Brownie cake
Ingredients:
200 g dark chocolate
200 g butter
250 g sugar
4 eggs
150 g flour
1 teaspoon vanilla extract
100 g nuts (you can use walnuts, almonds or hazelnuts)
chocolate glaze (optional)
Instructions:
Preheat the oven to 180 degrees. Cover the baking dish with baking paper.
Melt the chocolate and butter over low heat in a double boiler, stirring gently.
Cool the mixture to room temperature.
In a large bowl, beat eggs with sugar and vanilla extract until fluffy.
Gradually add the chocolate mixture to the egg mixture, stirring constantly.
Sift the flour through a sieve and add to the dough, stirring slowly until smooth.
Pour the batter into the prepared pan and spread evenly.
Sprinkle the nuts on top and press them slightly into the dough.
Bake the cake in the oven for about 25—30 minutes, or until the cake is springy to the touch.
Cool the cake in the pan before transferring it to a tray.
If desired, you can decorate the cake with chocolate icing.
Cut the brownie cake into portions and serve.
Sponge cake with cream
Ingredients:
For the biscuit:
4 eggs
150 g sugar
150 g flour
1 tsp baking powder
a little vanilla extract
For cream:
500 ml cream
100 g powdered sugar
1 tsp vanilla extract
For decoration:
fresh fruits (strawberries, kiwi, peaches)
chocolate chips or nut crumbs
Instructions:
Prepare a sponge cake. To do this, preheat the oven to 180 degrees. Line a baking dish with baking paper, grease with oil and sprinkle with flour.
Beat eggs with sugar until light foam forms. Add vanilla extract.
Sift the flour with baking powder and gradually add it to the eggs, gently mixing the dough.
Pour the batter into the prepared pan and bake in the oven for about 25—30 minutes until the sponge is golden and springs back when pressed.
Let the cake cool completely, then cut it into two equal parts.
Prepare the cream that will decorate the cake. Beat the cream with the powdered sugar and vanilla extract until stiff peaks form.
Fold the cake, brushing the inside of the sponge with cream. Don’t forget to frost the top of the cake as well.
Decorate the cake with fresh fruit and sprinkle with chocolate chips or nut crumbs.
Place the cake in the refrigerator for a few hours to allow it to soak and become richer.
Your sponge cake with cream is ready to serve! The result is an incredibly delicious dessert that is suitable for any holiday or just for morning coffee.
Pavlova cake
Pavlova cake is an exquisite and magnificent delicacy that has conquered the world with its delicate texture and bright taste. This cake was named after the Russian ballerina Anna Pavlova and, although its origins are not entirely clear, many believe that it originated in Australia.
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Алексей Сабадырь
This book contains the most exquisite and unique cake recipes that will not leave any sweet lover indifferent. The author offers unique and original desserts for every taste – from classic chocolate and fruit cakes to modern non-standard compositions. This is an inspiring guide for anyone who loves creating magical sweet treats.
The art of desserts: the best cake recipes
Алексей Сабадырь
© Алексей Сабадырь, 2024
ISBN 978-5-0062-2397-4
Created with Ridero smart publishing system
Chocolate cake
Ingredients:
For the test:
200 g dark chocolate
200 g butter
200 g sugar
4 eggs
150 g flour
1 tsp. baking powder
50 g cocoa powder
1 tsp. vanilla extract
a pinch of salt
For cream:
300 g dark chocolate
200 g cream
50 g butter
2 tbsp. l. honey or brown sugar
Decor:
fresh berries or nuts
chocolate chips
Instructions:
Let’s start with the test. Preheat the oven to 180 degrees. Grease a baking dish with butter and sprinkle with flour.
Melt dark chocolate with butter in a double boiler, stirring constantly. Let cool a little.
In a separate bowl, beat eggs with sugar until fluffy. Gradually add vanilla, salt and melted chocolate. Sift flour, cocoa powder and baking powder, add to the dough, gently mixing until smooth.
Pour the batter into the prepared pan and bake in the preheated oven for about 25—30 minutes until done. Test doneness by inserting a wooden skewer into the center of the cake – if it comes out clean, the cake is ready.
While the cake is cooling, let’s start preparing the cream. Melt dark chocolate along with cream in a water bath, add butter and honey. Stir until the cream is smooth and homogeneous.
Cut the cooled cake into two equal parts. Grease one part with cream, cover with the other half of the cake and cover the top and sides with the remaining cream.
Decorate the chocolate cake with fresh berries, nuts or chocolate chips.
Raspberry cheesecake
Ingredients:
For the crust:
200 g shortbread cookies
100 g melted butter
For filling:
500 g Philadelphia cheese
200 g sugar
3 eggs
200 g raspberry puree
1 teaspoon vanilla extract
2 tablespoons starch
For decoration:
Fresh raspberries
Chocolate chips
mint leaves
Preparation:
Preparing the crust
Crush the cookies into crumbs.
Melt the melted butter.
Mix cookie crumbs with melted butter.
Spoon the mixture into the bottom of the baking dish and spread evenly to form a crust.
Place the pan in the refrigerator while you prepare the filling.
Preparing the filling
In a large bowl, whisk together Philadelphia cheese and sugar until smooth.
Add the eggs, one by one, beating thoroughly after each addition.
Add raspberry puree, vanilla extract and cornstarch, continuing to whisk until all ingredients are combined.
Assembly and baking
Pour the filling onto the frozen crust.
Preheat the oven to 160°C.
Bake the cheesecake in the oven for 50—60 minutes or until the filling is set.
After baking, cool the cheesecake at room temperature, then refrigerate for a few hours or preferably overnight.
Decoration
Once cooled, top the cheesecake with fresh raspberries, chocolate chips and mint leaves for garnish.
Tiramisu cake
Tiramisu is a classic Italian dessert that consists of layers of creamy cream and coffee-soaked candies. This dessert is perfect for parties or cozy family dinners. Here is a detailed recipe on how to make tiramisu.
Ingredients:
500 g mascarpone
4 eggs
150 g sugar
1 teaspoon vanilla extract
1 1/2 cups strong coffee, chilled
1/2 cup amaretto (Italian liqueur)
24 savoiardi candies
cocoa for sprinkling
Instructions:
In a large bowl, whisk together the mascarpone, sugar and vanilla extract until smooth and creamy.
In another bowl, beat the eggs with a mixer until fluffy foam forms.
Gradually add the beaten eggs to the mascarpone cream, stirring gently until smooth.
Combine chilled coffee with amaretto in a shallow bowl.
At a time, dip 1—2 savoiardi candies in the coffee mixture and place them in a single layer on the bottom of a rectangular or round baking dish.
Apply half of the prepared mascarpone cream onto the layer of soaked candies.
Repeat this process with another layer of soaked candy canes and remaining mascarpone cream.
Sprinkle the tiramisu with a layer of cocoa.
Cover the mold with film and place in the refrigerator for several hours to allow the dessert to soak and harden.
Sprinkle the tiramisu with an additional layer of cocoa before serving.
Raffaello cake
Ingredients:
200 g shortbread cookies (any without filling will do)
100 g coconut flakes
400 g mascarpone
200 g condensed milk
200 ml cream (35% fat)
50 g butter
50 g white chocolate
50 g sugar
vanilla extract
coconut flakes and coconut petals for decoration
Preparation:
Grind the cookies in a blender until crumbly.
Add coconut flakes to cookie crumbs.
Melt the butter and add to the coconut cookie crumbs.
Stir until smooth.
Place the coconut cookie crumbs into a bottomed cake tin (20—22 cm in diameter) and press down.
Place the mold in the freezer.
In a bowl, mix mascarpone, condensed milk, vanilla extract.
Whip the cream until thick and add to the mascarpone.
Stir until smooth.
Remove the pan from the freezer and spoon the cream onto the cookies.
Smooth the surface and refrigerate for 2 hours.
To make the frosting, combine the butter, white chocolate and sugar in a bowl.
Melt in the microwave or in a water bath.
Remove the cake from the refrigerator and pour the frosting over it.
Sprinkle with coconut flakes and coconut petals.
Place the cake in the refrigerator for several hours to soak.
Blueberry pie
Ingredients:
250 g flour
150 g butter
100 g sugar
1 egg
1 teaspoon vanilla extract
500 g blueberries
100 g sugar
2 tablespoons starch
juice of half a lemon
cream for decoration (optional)
Instructions:
Mix flour and salt in a bowl. Add the chopped butter and rub it into the flour until you get tiny pieces. Add sugar, egg and vanilla extract, kneading the dough until smooth.
Form the dough into a ball and wrap it in film. Leave the dough to rest in the refrigerator for 30 minutes.
At this time, prepare the filling. In a large bowl, combine blueberries, sugar, cornstarch and lemon juice. Stir until all ingredients are evenly combined.
Preheat the oven to 180°C.
Divide the dough into two parts – one for the bottom of the pie, the other for the top. Roll half of the dough into the bottom of the baking dish, making sure the dough covers the bottom and sides.
Pour the filling into the prepared pan.
Roll out the second part of the dough and cut it into narrow strips. Arrange the strips through the filling in a lattice pattern.
Brush the top of the pie with egg and place in the oven. Bake the pie for 45—50 minutes until the crust is golden.
Let the pie sit for 15—20 minutes before serving.
Serve pie with whipped cream, if desired.
Caramel cake
Ingredients:
200 g butter
200 g sugar
4 eggs
200 g flour
1 tsp baking powder
1 tsp vanilla extract or vanilla sugar
200 ml caramel sauce or condensed milk
For caramel cream:
200 g butter
200 g sugar
200 ml cream
200 g boiled condensed milk
Instructions:
Beat butter and sugar until thick foam. Add one egg at a time, continuing to beat.
Gradually add flour, baking powder and vanilla extract. Mix the dough thoroughly.
Place the dough in a baking dish and grease the bottom and sides with oil. Bake in a preheated oven at 180 degrees for about 30—40 minutes, or until the cake is golden brown.
Let the cake cool, then cut it into two halves.
For the caramel cream, beat the butter and sugar until smooth. Gradually add cream and boiled condensed milk, continuing to beat.
Spread half the cake with caramel cream, then cover with the other half of the cake.
Place caramel cream on top and sides of the cake.
Decorate the finished cake with caramel slices or sprinkle with ground nuts.
Honey cake
Ingredients:
4 eggs
1 teaspoon baking soda
1 cup of sugar
2 cups of flour
150 g butter
500 g honey
500 g sour cream
1 teaspoon vinegar
200 g nuts (walnuts, almonds or nuts to taste)
Preparation:
Beat eggs with sugar until fluffy.
Add baking soda, slaked with vinegar, and flour, gradually stirring.
Divide the dough into 6 equal parts and grind them into cakes 3—4 mm thick.
Bake the cakes in the oven at 180 degrees until golden brown. Cool the cakes.
Melt the butter, add honey and bring to a boil. Cook the syrup for 5 minutes, stirring constantly.
Chop the nuts and fry in a dry frying pan.
Mix sour cream with nuts.
Assemble the honey cake by layering the cakes with sour cream. Lubricate the top and sides with cream too.
Cover the honey cake with the remaining cream. Sprinkle coarsely chopped nuts on top and refrigerate for 3—4 hours until the cake is soaked in cream.
Fruit cake
Fruit cake is a delicious delicacy that is sure to please both children and adults. This cake is light and refreshing thanks to the addition of fresh fruit. We used ripe berries in this recipe, but you can also add any other fruit you like.
Ingredients:
2 eggs
120 g sugar
120 g flour
1 tsp baking powder
1 tsp vanilla sugar
300 g butter
200 g sour cream
300 g fresh berries (strawberries, raspberries, blueberries)
200 g fresh fruit (kiwi, peaches, oranges)
200 ml whipped cream
50 g chocolate (for decoration)
Instructions:
Preheat the oven to 180°C. Line a 24cm baking dish with parchment paper.
Separate the eggs into whites and yolks. Beat the whites with half the sugar until stiff peaks form.
In another bowl, beat the butter, remaining half the sugar and vanilla until fluffy. Add yolks and flour, mix.
Gradually add the beaten egg whites to the batter, stirring gently to maintain a fluffy texture.
Place the dough in the prepared pan and place in the oven for 25—30 minutes. Check the doneness of the cake with a toothpick – if it comes out clean, the cake is ready.
Cool the cake on a wire rack and cut it horizontally into two layers.
Whip the cream until peaks form.
After spreading sour cream on one half of the cake, distribute the berries evenly on it. Place the second cake layer on top.
Decorate the cake with the remaining fruit and whipped cream.
Melt the chocolate and decorate the cake by creating patterns.
Transfer the cake to a plate and chill in the refrigerator until serving.
Mint chocolate cake
Ingredients:
For the biscuit:
200 g flour
200 g sugar
6 eggs
100 g cocoa powder
1 tsp baking powder
1 tsp vanilla extract
For cream:
300 g dark chocolate
200 g cream
100 g butter
2 tbsp. fresh mint
1 tsp vanilla extract
100 g sugar
For decoration:
fresh mint
chocolate chips
Preparation:
Let’s start by preparing the biscuit. Preheat the oven to 180 degrees. Beat eggs with sugar until bright foam forms. Gradually add flour, cocoa powder, baking powder and vanilla extract. Mix thoroughly.
Pour the batter into the baking pan and bake in the preheated oven for about 30—35 minutes. Check the readiness of the biscuit by inserting a toothpick into it. If it comes out dry, the biscuit is ready. Let it cool completely.
Now let’s start preparing the cream. Melt the chocolate along with the butter in a water bath. Add fresh mint and vanilla extract and mix thoroughly.
In a separate container, beat the cream and sugar until stiff. Gradually add whipped cream to chocolate mixture and mix gently.
Now let’s assemble the cake. Cut the biscuit horizontally into two parts. Spread half the cream onto one half of the sponge, then cover with the other half of the sponge and spread the remaining cream evenly. Make sure the cream is thoroughly distributed throughout the cake.
Decorate the cake with fresh mint and chocolate chips. Place the cake in the refrigerator for several hours to allow the cream to harden.
Truffle cake
Ingredients:
200 g dark chocolate
200 g butter
200 g sugar
4 eggs
200 g flour
1 tsp baking powder
200 g chocolate for coating
200 g cream
2 tbsp. cocoa powder
2 tbsp. butter
100 g cocoa powder for dusting
Chocolate truffles for decoration
Instructions:
Melt the dark chocolate and butter over low heat, stirring constantly. Let cool.
In a separate bowl, beat eggs with sugar until fluffy.
Gradually add the beaten eggs to the dark chocolate, stirring constantly.
Sift flour, baking powder and cocoa powder into a sieve.
Stir
Mix the flour with the dark chocolate and eggs, stirring gradually and gently until a homogeneous dough is obtained.
Pour the batter into the baking tin and bake in the oven at 180°C for about 40—45 minutes, or until the cake is springy to the touch.
Cool the cake, then cut it in half horizontally.
To prepare the glaze, melt the chocolate and cream over low heat, stirring constantly, until smooth.
Add butter and cocoa powder, stir and let cool.
Frost one half of the cake, then cover with the other half of the cake.
Heat the remaining chocolate for coating and coat the top and all sides of the cake.
Dust the cake with cocoa powder and decorate with chocolate truffles.
Chill the cake in the refrigerator until the chocolate is completely set.
Brownie cake
Ingredients:
200 g dark chocolate
200 g butter
250 g sugar
4 eggs
150 g flour
1 teaspoon vanilla extract
100 g nuts (you can use walnuts, almonds or hazelnuts)
chocolate glaze (optional)
Instructions:
Preheat the oven to 180 degrees. Cover the baking dish with baking paper.
Melt the chocolate and butter over low heat in a double boiler, stirring gently.
Cool the mixture to room temperature.
In a large bowl, beat eggs with sugar and vanilla extract until fluffy.
Gradually add the chocolate mixture to the egg mixture, stirring constantly.
Sift the flour through a sieve and add to the dough, stirring slowly until smooth.
Pour the batter into the prepared pan and spread evenly.
Sprinkle the nuts on top and press them slightly into the dough.
Bake the cake in the oven for about 25—30 minutes, or until the cake is springy to the touch.
Cool the cake in the pan before transferring it to a tray.
If desired, you can decorate the cake with chocolate icing.
Cut the brownie cake into portions and serve.
Sponge cake with cream
Ingredients:
For the biscuit:
4 eggs
150 g sugar
150 g flour
1 tsp baking powder
a little vanilla extract
For cream:
500 ml cream
100 g powdered sugar
1 tsp vanilla extract
For decoration:
fresh fruits (strawberries, kiwi, peaches)
chocolate chips or nut crumbs
Instructions:
Prepare a sponge cake. To do this, preheat the oven to 180 degrees. Line a baking dish with baking paper, grease with oil and sprinkle with flour.
Beat eggs with sugar until light foam forms. Add vanilla extract.
Sift the flour with baking powder and gradually add it to the eggs, gently mixing the dough.
Pour the batter into the prepared pan and bake in the oven for about 25—30 minutes until the sponge is golden and springs back when pressed.
Let the cake cool completely, then cut it into two equal parts.
Prepare the cream that will decorate the cake. Beat the cream with the powdered sugar and vanilla extract until stiff peaks form.
Fold the cake, brushing the inside of the sponge with cream. Don’t forget to frost the top of the cake as well.
Decorate the cake with fresh fruit and sprinkle with chocolate chips or nut crumbs.
Place the cake in the refrigerator for a few hours to allow it to soak and become richer.
Your sponge cake with cream is ready to serve! The result is an incredibly delicious dessert that is suitable for any holiday or just for morning coffee.
Pavlova cake
Pavlova cake is an exquisite and magnificent delicacy that has conquered the world with its delicate texture and bright taste. This cake was named after the Russian ballerina Anna Pavlova and, although its origins are not entirely clear, many believe that it originated in Australia.
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Алексей Сабадырь
Тип: электронная книга
Жанр: Рукоделие и ремесла
Язык: на английском языке
Издательство: Издательские решения
Дата публикации: 30.05.2024
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О книге: This book contains the most exquisite and unique cake recipes that will not leave any sweet lover indifferent. The author offers unique and original desserts for every taste – from classic chocolate and fruit cakes to modern non-standard compositions. This is an inspiring guide for anyone who loves creating magical sweet treats.