Little chocolate happiness
Chocolate cake is a treat that no one with a sweet tooth can refuse. Delivering it will not be difficult, because a set of products for this simple and tasty cake at home is always on hand. Mix 250 g flour, 4 tbsp. l. cocoa, 200 g sugar, 1 tsp. baking powder and a pinch of salt. We introduce 3 tbsp one at a time. l. butter and olive oil, 280 ml milk, 2 eggs and beat all ingredients with a mixer. Pour the dough into a tall round pan with parchment paper and bake at 180°C for an hour. Meanwhile, beat with a mixer a mixture of 500 sour cream, 200 g sugar, 2 tbsp. l. cocoa and 2 tsp. vanilla sugar. Cut the finished cooled cake lengthwise into 3 parts, coat each with cream and assemble the cake. It can be decorated with ground waffles or fresh berries. Let the cake rest in the refrigerator for a couple of hours, and you can treat your loved ones.
Winnie the Pooh's Honey Dreams
Quick honey cake at home - a cake recipe that couldn't be easier. First of all, melt 300 g of honey in a water bath. At the same time, whisk 200 g of sugar, 5 eggs, 200 g of sour cream and 1 tsp. soda Without stopping stirring, pour in liquid honey in a thin stream. Then sift 500 g of flour here and knead the dough. Grease a tall round mold with butter, pour the dough into it and place in an oven preheated to 200°C for 30–40 minutes. While the base is baking, beat the cream from 400 g of yogurt and 100 g of powdered sugar with a pinch of vanilla. Dry 250 g of walnuts in a frying pan without oil and mash with a rolling pin. Cool the finished cake, cut it into 3-4 parts, coat each with cream and sprinkle with ground nuts. We form the cake, sprinkle the remaining nuts on all sides and put it in the refrigerator to soak. It’s impossible to resist this honey-nut delicacy.
No-bake cake in 10 minutes with just 3 ingredients (plus time in the refrigerator)
Let's start with perhaps the simplest and most accessible recipe. Here, the base will be three ingredients - gingerbread, bananas and sour cream. It turns out it's not too expensive. and the result is simply amazing. And very tasty.
What you will need:
- gingerbread – 500 grams,
- ripe bananas - 4 pieces,
- sour cream 20% - 500 grams.
Remember that the gingerbread must be the freshest you can find. And use any fairly deep bowl as a form - we don’t have to bake anything.
How to cook
Peel the bananas and cut into slices.
Also cut the gingerbread into 3-4 parts, and do not throw away the fragments under any circumstances. They need to be crushed into crumbs.
Now let's start laying out the layers. First we will have gingerbread cookies. They need to be coated well with sour cream.
The second layer is bananas, they should be laid as loosely as possible, but try to leave as little empty space as possible.
Next, again gingerbread and again sour cream. We should have 4 such layers of gingerbread, and 3 layers of bananas. The last layer is banana layer, which should be sprinkled with gingerbread crumbs.
After this, cover the bowl with cling film and place the cake in the refrigerator. It is advisable to leave it there for 6 - 8 hours, or better yet overnight.
Therefore, it is ideal to make this cake on Friday evening so that you can try this deliciousness at breakfast in the morning.
The phenomenon of a frying pan cake
If you have a jar of condensed milk in stock, you are guaranteed a simple homemade cake. In this case, you don’t even have to preheat the oven. Combine 400 g of condensed milk, 500 g of flour, 1 egg and 1 tsp. soda, slaked 1 tbsp. l. lemon juice. Knead the soft dough and roll it out into 8 layers - the thinner the better. Heat a wide frying pan without oil, place the cakes in it one at a time and bake for literally 2 minutes on each side. Leave one cake layer in reserve, it will be useful for decorating the cake. While the cakes are cooling, let's make the custard. Beat 200 g of sugar with egg, 3 tbsp. l. flour, 10 g vanilla sugar and 800 ml milk. Continuously stirring this mixture over low heat, cook it until completely thickened. All that remains is to generously coat each cake with cream, fold them into a cake and sprinkle with crumbs from the remaining cakes. You can place slices of coarsely grated chocolate on top. This simple but delicious dessert will please the whole family.
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Honey sponge cake
Ingredients: chicken egg, sugar, honey, premium wheat flour
0.96 60 m 268
Sponge cake
Ingredients: chicken egg, sugar, premium wheat flour, milk, butter, peanuts, water
2.55 80 m 321
Cake with sour cream
Ingredients: chicken egg, condensed milk, premium wheat flour, sour cream, sugar, peaches, strawberries, coconut flakes, baking powder, vanillin
2.64 60 m 190
Banana cake
Ingredients: bananas, chicken egg, sour cream, margarine, premium wheat flour, walnuts, condensed milk, butter, sugar, baking powder
2.2 120 m 303
Cake in a frying pan
Ingredients: premium wheat flour, sugar, sour cream, vegetable oil, chicken egg, condensed milk, butter, baking powder
2 120 m 359
Cake "Ryzhik"
Ingredients: premium wheat flour, sugar, chicken egg, honey, butter, soda, boiled condensed milk
2.52 80 m 409
Biscuit
Ingredients: chicken egg, premium wheat flour, powdered sugar
0.8 45 m 250
No bake cake
Ingredients: concentrated milk, shortbread, condensed milk, lemon
2 40 m 220
Chocolate in boiling water
Ingredients: chicken egg, sugar, cocoa, premium wheat flour, milk, vegetable oil, water, baking powder
1.56 60 m 274
Chocolate sponge cake
Ingredients: chicken egg, sugar, milk, vegetable oil, cocoa, premium wheat flour, baking powder
0.7 80 m 365
Velvet cake
Ingredients: premium wheat flour, salt, cocoa, sugar, brown sugar, soda, vegetable oil, yogurt, chicken egg, food coloring, vinegar 9%, ricotta cheese, butter, powdered sugar, ...
8.32 70 m 369
carrot cake
Ingredients: carrots, premium wheat flour, chicken egg, butter, yogurt, sugar, powdered sugar, ricotta cheese, cream, orange, vanilla, cinnamon, nutmeg, ginger, baking powder, ...
5.2 50 m 224
Home cake
Ingredients: premium wheat flour, cocoa, sugar, chicken egg, butter, condensed milk, vanilla sugar, black chocolate
1.86 70 m 336
Yogurt cake
Ingredients: sour cream, premium wheat flour, chicken egg, sugar, soda, gelatin, yogurt, vanilla sugar, cream
1.84 60 m 191
Autumn cake
Ingredients: chicken egg, sugar, premium wheat flour, butter, milk, nuts, vanilla extract, apples, brown sugar, cinnamon, powdered sugar, lemon juice, corn starch, peanuts
2.4 120 m 282
Carrot cake in a slow cooker
Ingredients: carrots, premium wheat flour, sugar, vegetable oil, curd cheese, powdered sugar, butter, baking powder, cinnamon, ginger, vanilla, chicken egg
3.3 70 m 313
Lazy cake
Ingredients: savoiardi cookies, yogurt, cottage cheese, jam, rum, confectionery sprinkles, blueberries
2.24 35 m 196
Cake with jam
Ingredients: premium wheat flour, sugar, butter, yogurt, baking powder, jam, salt
2.28 80 m 281
The cakes in this selection are easy to prepare, so even a beginner can master them. Basically, the lightest cakes are prepared using sponge dough. The only difficulty that may arise with the sponge cake is that it may not rise very well, otherwise it is the easiest dough to work with. Biscuits can be baked from eggs, sugar and flour; you can also add butter, vegetable oil, yogurt, sour cream, and milk to these main ingredients. In addition, there are biscuits that are prepared with ground nuts - almonds, hazelnuts. Also, cake layers can be made from meringue, cake dough, shortcrust pastry. The next stage is preparing the cream. The most commonly used are butter cream, condensed milk cream, custard cream, protein cream, butter cream, and ganache. The cream can be flavored with vanilla, cinnamon, citrus zest, strong alcohol such as cognac, rum, liqueur. You can decorate the cake with grated chocolate, coconut shavings, fruits and berries, and also make an inscription using melted chocolate or cream. The cake is ready!
Treasure in the sugar sands
Shortcrust pastry makes extremely successful simple, delicious homemade cakes. Grate 200 g of frozen butter, mix it with 500 g of flour, 200 g of sugar, 10 g of baking powder and grind it with your hands into a homogeneous crumb. In another container, beat 3 eggs with 200 g of sugar, add 500 g of fresh medium-fat cottage cheese and knead the viscous mass. Grease a rectangular baking dish with butter and line with baking paper. First, spread half of the shortcrust pastry in an even layer and lightly compact it. Next, pour the curd mass, spreading it over the entire surface. Cover it with the second half of the shortcrust pastry and level it, or you can deliberately make an uneven top so that the filling can be seen a little. For those who like sourness in shortbread pies, we suggest adding another layer of lemon jam or marmalade. Place the mold in the oven at 180°C for 30 minutes. Cut the finished cake into neat diamond shapes - you will get cute cakes that are ideal for a summer tea party with your family.
A sponge cake that always works out!)
The eldest son loves cakes... We have to please the owner;)!!! I like to cook quickly, as I am a busy person ;)! I always make this biscuit!!! This cream always works!!! That's why I'm sharing with you!
One thing... I photographed the cooking process... But I exposed the cut in a hurry...;) The owner demanded a cake...! And there’s nothing left to re-photograph...!) but I have time, so I’m posting what I have... I’ll prepare more, I’ll replace the photo if I don’t forget...
So the biscuit:
5 eggs
1 tbsp sugar
1 tbsp flour
A pinch of soda
Parchment for form
The first secret. The eggs for the sponge cake should be well cooled. Before cooking, they must be kept in the freezer for 15 minutes. Break the eggs into a deep bowl that is easy to beat so that the contents in it do not splatter. Beat with a mixer at maximum power. The second secret. When beating, the bowl must be slightly tilted and the mixer held so that the whisks beat the eggs at the surface, i.e. You can’t deepen them too much. Periodically deepen the mixer to mix the entire mass. The beaten egg mass should be very elastic and increase in volume by 4-5 times. Gradually add sugar in small portions, continuing to beat and mix the mixture with a mixer. Turn off the mixer. Add flour, stirring gently. Add a pinch of soda. The dough is ready. Prepare the baking dish. It would be better if it were detachable. Line the bottom of the pan with parchment and sprinkle with flour. Preheat the oven to 180 degrees. Pour the dough into the mold and set to bake. The third secret. Under no circumstances should the oven door be opened while the biscuit is baking. Otherwise it will simply go down. With a mold diameter of 25 cm, baking time is approximately 40-45 minutes. We take the finished biscuit out of the oven, cool it in the mold and only then remove it from it.
You can cook the biscuit in a slow cooker, then the time will increase by about 30 minutes
And one more thing: so that there is no cap on the biscuit, we turn the mold clockwise several times... With dough in it, of course...
Cream:
pasty cottage cheese - 250 grams;
powdered sugar - 150 grams
cream with a fat content of at least 33% - 500 ml.
Beat the cottage cheese with powdered sugar until smooth and fluffy.
The sugar must be completely dissolved; squeaking on your teeth when eating is unacceptable!
Separately, whip the pre-chilled cream to stiff peaks.
Mix both masses with a spatula, kneading from bottom to top - thanks to this you will get a delicate, airy, strong cream
The cottage cheese I use is this:
I use the following creams:
The cream, like the sponge cake, should sit in the refrigerator before assembling the cake.
Next, we prepare the impregnation for the cakes... Here, I also don’t bother too much:
Lemon soak
In 200 ml of boiling water, cut half a lemon into slices, add 3 teaspoons of sugar and a little vanilla. Let it brew and cool at the same time. We take out the lemons and use the impregnation for its intended purpose.
Next comes the assembly of the cake:
Cut the biscuit into pieces (I have 3)
And add: sponge cake, soaking, cream, fruit or berries (I have bananas, this is my son’s favorite filling), cherry and banana fit very well
Well, that’s it... We assembled it, decorated it as we wish and put it in the refrigerator... It will be soaked in 3 hours...)
Lemons riding on a cloud
Citrus sponge cake is a simple, delicious homemade cake that is especially good in hot weather. Scald the lemon with boiling water and cut into small cubes along with the peel. Break 4 eggs, separate the whites from the yolks. Add a pinch of salt to the whites and beat them with a mixer into strong peaks. We also beat the yolks with a mixer with 200 g of sugar into a light mass. We combine both egg bases, sift in 170 g of flour with vanilla on the tip of a knife and beat the mass again. Pour the chopped lemon into the dough, pour it into a mold with food foil. Place it in the oven at 180°C for 30–40 minutes. Do not open the door all this time, otherwise the dough will settle. The finished cake needs to be cooled for 15 minutes, then it will easily come out of the mold. And at this time we will mix the glaze from the juice of 1 lemon and 100 g of powdered sugar. Pour the glaze over the cake - the fragrant, airy sponge cake is ready!
Here are just a few ideas on how to make simple and at the same time win-win desserts from ordinary products. And the spices from the “Eat at Home” brand store will add brightness to your dishes. Do you have recipes for simple cakes in your collection that you make for the whole family to enjoy? Tell the readers of the “Eating at Home!” club about them.
