Each hostess has her own collection of homemade cakes and desserts, which constantly needs to be replenished. Practical tips on how to bake cakes, loved since childhood, and new original recipes will please experienced chefs and beginners.

How to bake a Napoleon cake at home

The beloved multi-layer cake has a rich history of several centuries. Throughout Europe, it is prepared according to various recipes. In Russia, the most popular option is according to GOST.

For shortcakes:

  • flour - 0.5 kg;
  • butter - 300 g;
  • milk - 100 ml;
  • salt - 10 g.

The secret of successful cakes in the instant batch of dough. In the process, it should not heat up so that the cakes are baked light and brittle.

  1. Grate the frozen butter in the sifted flour.
  2. Mix the ingredients with chopping movements with a knife or grind by hand, achieving a state of wet raisins.
  3. Add milk and salt.
  4. Knead the dough as quickly as possible and immediately remove in the cold for half an hour.
  5. Divide into servings. Each roll out in accordance with the size of the mold and prick with a toothpick or just a fork so that the cakes do not deform during baking.
  6. Bake on a dry baking sheet at 200 ºС for 10 minutes each.

Tenderness and softness of the cake gives custard:

  • three eggs;
  • sugar - 250 g;
  • flour - 100 g;
  • vanilla extract.

The cream is brewed in a liter of hot, but not boiling milk.

  1. Combine the ingredients and slowly pour into milk.
  2. Cook until thickened and classic "cream" color.
  3. In the finished cream you need to add 200 ml of condensed milk and 50 g of oil.
  4. Collect the cake, having missed all the layers.
  5. Align it outside.
  6. Garnish with small crumbs from cakes or from any cookies.

How to bake Prague

The recipe of the great Soviet chef Vladimir Mikhailovich Guralnik is a real test, even for an experienced hostess. However, in the home kitchen you can recreate this masterpiece.

Cooking sponge cake requires:

  • flour - 100 g;
  • six eggs;
  • granulated sugar - 150 g;
  • warm oil - 50 g;
  • powder cocoa - 30 g.

The base for the cake comes out very tender and crumbly, it is difficult to cut into cakes immediately after baking. Therefore, the workpiece is prepared in advance and allowed to mature under a towel for 8 hours.

  1. Beat half the sugar with proteins.
  2. Grind the second half with the yolks.
  3. Add the rest of the ingredients.
  4. Bake a high biscuit at 200 ºС for half an hour.

For cream:

  • cocoa powder - 50 g;
  • water - 20 ml;
  • one egg (only the yolk);
  • condensed milk - 100 g;
  • oil - 100 g;
  • vanilla extract.

This chocolate-butter cream is a real find of a pastry chef and a visiting card of Prague.

  1. Condensed milk and yolk are first heated over low heat. The mixture should slightly thicken. Then it is cooled and whipped along with the rest of the ingredients.
  2. Before collecting the cake, the sponge cake is soaked in very sweet tea.
  3. An important touch: the top layer is saturated with apricot jam.
  4. After assembly, the cake blank is powdered with starch and covered with warm chocolate and butter icing (10: 1).

It takes another 8 hours to fully soak.

Honey cake at home

A pair of spoons of natural honey does the magic. The simplest products make a delicious aromatic dessert with a delicate silky texture.

For the test:

  • butter - 50 g;
  • honey - 100 g;
  • flour - 450 g;
  • two eggs;
  • soda - 10 g;
  • salt - 10 g.

If desired, sugar is added to the dough, but not more than 3 to 4 tablespoons.

  1. Melt honey, sugar and butter in a water bath.
  2. It is not necessary to cool completely, even at 50 - 40 ºС eggs can be poured in without fear that they will curl.
  3. Add dry ingredients and knead the dough. It should be plastic, a little sticky.
  4. Roll thin cakes of the same diameter.
  5. Bake at 200 ºС for 2 - 4 minutes. Do not grease a baking sheet with oil, only sprinkle lightly with flour.

For cream:

  • sugar - 200 g;
  • two eggs;
  • starch - 100 g;
  • vanilla extract.

All ingredients are brewed in a liter of hot milk.

  1. The cream quickly thickens, it is important to put it off the fire in time.
  2. Cool under a “put in contact” film so that the top layer does not weave.
  3. Collect the cake and let it brew.

Cake recipe "Dairy Girl"

The German dessert got its name from the popular brand of condensed milk, from which its cakes are made.

For shortcakes:

  • condensed milk - 380 g (whole can);
  • flour - 150 g;
  • two eggs;
  • baking powder - 10 g.

The batter is kneaded in a mixer and infused a little. Baking cakes of the same size from it is quite difficult. But resourceful housewives solved this problem.

  1. Cover the baking sheet with parchment.
  2. Attach a ring to it to assemble the cake.
  3. Draw a pencil around the contour.
  4. Spread a couple of spoons of dough in the resulting circle with a spatula. It is important that there are no empty areas.
  5. Bake the cake for 5 minutes at 180 ºС.
  6. Remove it with a spatula and repeat again.
  7. Spread finished cakes with a thick layer of whipped cream and decorate the cake.

"Red Velvet"

A rich color in a popular American dessert is given by gel food coloring. Do not save on the quality of the supplement. Dry dye does not allow to achieve the correct effect.

For biscuit:

  • flour - 300 g;
  • sugar - 250 g;
  • cocoa powder - 30 g;
  • two eggs;
  • butter - 70 g;
  • vegetable oil - 30 g;
  • yogurt or kefir - 250 ml;
  • salt - 10 g;
  • vanilla extract;
  • soda - 10 g;
  • red dye - 30 ml.

The more cocoa is used, the darker and richer the color of the Red Velvet cake will turn out, regardless of the quality of the dye.

  1. Thoroughly dissolve sugar by grinding with butter or whipping with eggs.
  2. Mix the dough as quickly as possible until it has dragged on and settled.
  3. Bake magnificent cakes at 175 ºС for half an hour each.
  4. Cut convex tops from them.
  5. Coat with cheese cream and beautifully decorate the top cake.

For cream:

  • 600 g of "Philadelphia" or "Mascarpone";
  • 300 g of sweet whipped cream.

Combine and mix thoroughly.

Awesome zebra dessert in a slow cooker

Cake "Zebra" is prepared from the dough of two colors. Beautiful strips are formed not only on the surface, but also on the cut. The dessert looks very impressive.

Ingredients:

  • flour - 300 g;
  • sugar - 250 g;
  • sour cream - 200 ml;
  • four eggs;
  • oil - 50 g;
  • cocoa powder - 50 g;
  • baking powder - 10 g.

Sour cream can be of any fat content. The amount of sugar is determined to taste.

  1. Thoroughly mix sour cream with sugar and butter.
  2. Beat eggs separately.
  3. Gently combine, stirring the mixture with a spoon from the bottom up.
  4. In parts, introduce flour with baking powder.
  5. Pour the dough into two bowls.
  6. Add cocoa to one of them.
  7. Spread alternately colored and light dough in a greased multicooker bowl with a spoon.
  8. On the surface, make a pattern with a toothpick.
  9. Baking mode for an hour.
  10. Another 10 minutes, the "Heating" mode.

Unusual dessert "Pancho"

Fili-Baker has been producing this cake since 2002. The fabulous sales growth allows us to consider it a real classic.

Although the recipe is a trade secret, it is fairly easy to reproduce.

For the test:

  • six eggs;
  • flour - 200 g;
  • cocoa powder - 100 g;
  • powdered sugar - 250 g;
  • baking powder - 10 g.

For the filling you will need 400 g of canned pineapples and 200 g of walnuts.

  1. Beat eggs and powder.
  2. Gently introduce a mixture of dry ingredients.
  3. Bake in detachable form for half an hour at 180 ºС.

In cream for the cake you will need:

  • 200 ml of whipped cream;
  • 400 ml sour cream;
  • 200 g of powdered sugar.

Sour cream can be replaced with cream cheese. It will turn out delicious, but not like in the original dessert.

  1. All ingredients for the cream to cool and beat thoroughly until the powder is dissolved.
  2. With a biscuit, cut off the upper part, cut it into large cubes.
  3. Soak the biscuit base with canned pineapple syrup.
  4. Dip slices of biscuit in cream.
  5. Spread pineapple with nuts and biscuit in layers, forming a cake in the form of a pyramid.
  6. To level a surface and to pour glaze from the melted chocolate and butter (1: 1).

Snickers Cake

Dessert repeats the recipe for a popular chocolate bar: nougat, caramel and many, many nuts.

  1. Rinse and peeled peanuts on a napkin.
  2. For five minutes, calcine in the oven at 180 ºС.

In advertising, caramel stretches with beautiful and mouth-watering threads, because glucose syrup is added to it.

To prepare it, you need to boil until the grains dissolve:

  • sugar - 350 g;
  • water - 150 ml;
  • citric acid - 5 g.

The temperature of the syrup should be strictly 115 ºС. Such accuracy is important for the correct consistency of caramel. It is advisable to use an accurate cooking thermometer.

  1. Add 10 g of soda. A high head of foam immediately rises, so the dishes should be deep.
  2. Stir until completely transparent until all bubbles are gone.

For caramel:

  • cream - 200 ml;
  • sugar - 200 g;
  • glucose syrup - 250 ml.

The boiling point again should be exactly 115 ºС.

  1. When the mass darkens and increases in volume, pour peanuts into it and remove from heat.
  2. Cover the rectangular shape with parchment.
  3. Distribute caramel in it, evenly, without voids.
  4. Half immerse the mold in cold water for half an hour.

For the second layer of filling, you first need to prepare peanut butter:

  • roasted peanuts - 100 g;
  • salt - 10 g;
  • powdered sugar - 20 g.

The better it is to fry the nuts, the richer the taste of nougat will be. But you need to do this on a small fire so that black spots do not appear.

  1. Kill the hot nuts, salt and powder in a blender until pasty. This will take 10 to 15 minutes at maximum power.
  2. Fresh nuts will give off enough of their own oil. If after 15 minutes a paste does not form, add a few drops of vegetable oil.
  3. The mixture should have a bright salty-sweet taste.

To make nougat:

  • glucose syrup - 50 ml;
  • powdered sugar - 300 g;
  • water - 60 ml;
  • two proteins;
  • whole peanut butter;
  • salt - 20 g.

The temperature of preparation of nougat is 120 ºС.

  1. Heat the syrup, powder and water.
  2. Introduce in small portions into whipped proteins.
  3. Add peanut butter and salt without stopping to work as a mixer.
  4. Smooth a nougat with a spatula over the first hardened layer.
  5. Cool again.

The cake is covered with Ganache cream. A small amount is poured under the cake, for a greater resemblance to the store original.

  • A cake will need 200 ml of cream and 400 g of chocolate.

Chocolate is drowned in hot cream and smoothed over the workpiece with a hot, wide knife.

"Anthill"

The simplest cake made of shortcrust pastry is assembled from small pieces folded in the shape of a slide. Hence its name. For greater credibility, it is traditionally densely sprinkled with poppy seeds.

For the test:

  • flour - 0.5 kg;
  • sugar - 200 g;
  • oil - 200 g;
  • two eggs;
  • baking powder - 10 g;
  • salt - 10 g.

Some recipes suggest adding 150 ml of milk to make the cake softer. Sugar is added to the dough as desired, as the cream is very sweet.

  1. Turn dough with a meat grinder into balls. It is better to use a grill with large holes, as for manti. The dough with the addition of milk can be cooled and grated.
  2. Bake crushed dough at 180 ºС for no more than 20 minutes until pale yellow.
  3. Crumple the cooled workpieces with your hands or with a rolling pin.
  4. Combine with cream
  5. For the cream you will need a can of boiled condensed milk and 200 g of butter. Partially, butter can be replaced with sour cream, the cake will be less greasy and softer. Sour cream can not be mixed with hot condensed milk.
  6. Form the Anthill cake gradually. Small portions are firmly pressed with wet hands. If you immediately lay out the whole mass, inside the cake will remain loose.

Pancake treat

French Crepeville, or pancake tower, has an infinite number of options, and everyone is considered classic. Therefore, you can safely cook pancakes according to your favorite recipe, spread them with a sweet cream and decorate, as your fantasy suggests.

For coffee pancakes:

  • milk - 700 ml;
  • flour - 400 g;
  • two eggs;
  • espresso - 300 ml;
  • vegetable oil - 20 g;
  • sugar - 40 g;
  • salt - 15 g.

Pancakes turn out thin, on a high cake they will need a lot.

The first 6 - 8 pieces can be overlapped, like petals, a plate in the center. When the whole stack is stacked and missed, the cake is beautifully wrapped in side “petals” and fastened with cream on top.

For cream:

  • Mascarpone - 400 g;
  • sweet whipped cream - 200 g.

You can only lubricate fully cooled pancakes.

Simple chocolate treat

The recipe for a German cake without baking is similar to the Russian Potato cake. The only difference is in the way of decoration, by the way, hence the funny name of the dessert. It is laid out in the form of a bar or loaf. Therefore, the German name is Hunt - "trolley", and mistakenly translated into Russian as Hund - "dog". However, this curious mistake does not affect the taste.

Ingredients:

  • dry or biscuit cookies - 0.5 kg;
  • oil - 200 g;
  • sugar - 100 g;
  • cocoa powder - 60 g;
  • fruit syrup or alcohol - 50 ml;
  • vanilla, nuts, candied fruits to taste.

The cream will be softer and richer if you add a couple of eggs to it. But, since there will be no heat treatment, only the freshest, tested eggs can be used.

  1. Moisten cookies with syrup.
  2. From the rest of the ingredients, mix the cream. The oil should be soft. Instead of sugar, it is easier to use powder, it will dissolve quickly and completely.
  3. On a film or in a form lay out cookies and cream in layers. Apply the thickest layer on top. It is difficult to cut neat slices from a very large bar, it is enough to spread two cookies in width.
  4. Cool and decorate the dessert.

Gentle Mousse Cake

A gentle and light dessert is prepared with a biscuit base and a spectacular berry cream filling.

For the basics:

  • two eggs;
  • flour - 60 g;
  • cocoa powder - 10 g;
  • sugar - 100 g;
  • baking powder - 10 g.

Sponge cake should be no more than 1.5 - 2 cm thick.

  1. Beat the dough and bake in a detachable form (15 - 20 minutes at 200 ºС).
  2. Rinse the form, put parchment on the sides.
  3. Put the sponge cake on the bottom, soak in syrup and cognac. Enough for 20 - 30 g of both.

For the first layer of mousse:

  • sweet whipped cream - 250 g;
  • cream cheese - 200 g;
  • vanilla extract;
  • gelatin - 10 g.

Dilute gelatin according to the instructions.

  1. Beat cheese and cool.
  2. Combine with cream.
  3. Add gelatin.
  4. Pour the mixture into a biscuit.
  5. Wait until it solidifies.

For the second layer:

  • berries - 400 g;
  • sweet whipped cream - 250 g;
  • 10 g of gelatin.

Peel, rinse and dry the berries.

  1. Make berry puree, be sure to rub through a sieve so that pieces of the skin do not get into the dessert.
  2. Combine with whipped cream and diluted gelatin.
  3. Put in the form.
  4. Cool so that the gelatin is firmly set.
  5. Coat the cake with icing.

For mirror glaze:

  • cream - 60 ml;
  • water - 100 ml;
  • chocolate - 50 g;
  • cocoa powder - 50 g;
  • powdered sugar - 200 g;
  • gelatin - 10 g.

Put the cake on the wire rack, put the dish down for excess glaze.

  1. Mix and heat all components.
  2. Dissolve gelatin in accordance with the instructions, add it to chocolate syrup.
  3. Pour the entire cake with icing and remove until completely frozen.

Delicious sponge cake

Small pancakes or pancakes soaked in a huge amount of cream - an original solution for a biscuit dessert. This is the well-known tortoise cake.

For biscuit:

  • six eggs;
  • cocoa powder - 50 g;
  • sugar - 300 g;
  • flour - 300 g;
  • baking powder - 10 g.

The more pancakes you get, the more beautiful the Turtle will be.

  1. Into the beaten eggs with sugar, add the flour mixture in parts, gently kneading the dough from the bottom up.
  2. One scoop needs just a spoonful of dough.
  3. Bake fragile biscuit cakes best on parchment. The pan is set in preheated to 190 ºС for 5 minutes.

Whip for cream:

  • sour cream - 1 l;
  • 50 g of cocoa powder - 50 g;
  • oil - 250 g;
  • sugar - 250 g.

To assemble, you will need a wide dish.

  1. Dipping the cooled pancakes into the cream, put them in a slide with a flat top to make it look like a shell.
  2. Decorate the muzzle and paws.
  3. Cover the "shell" with glaze. For her, melt in hot cream 4 parts chocolate and 1 part butter.
  4. If desired, you can decorate it with walnuts, almond petals or candied fruit.

Homemade cakes have their own charm. They smell breathtakingly cozy - love, care and smiles. It doesn’t matter how complicated the dessert is, the main thing is that he gathers his own people at the same table, and this quality is priceless.

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