Cake "Tenderness" - a combination of delicate, "melting" textures that differ in a non-sugary caramel and creamy taste. These are air chilled cakes reminiscent of your favorite ice cream.

Cake "Tenderness" with condensed milk

Structure:

Cream:

  • yolks - 2;
  • butter - 170 g;
  • Cocoa - 40 g;
  • starch - 15 g;
  • caramelized condensed milk - 250 ml (half a can + 2 tbsp. l.);
  • cow's milk - 0.2 l.

Dough:

  • condensed milk - the remaining half cans (150 g);
  • flour - 0.2 kg;
  • butter - 130 g;
  • eggs - 3;
  • baking powder - 15 g;
  • cocoa - 1 tsp. or 1 tbsp. l (to your taste);
  • sugar - 0.15 kg.

Impregnation:

  • finished coffee (not hot) - 0.1 l.

Stages of preparation:

  1. They arrange a water bath (for cream): boil water in a pan, put a container in it (not at the bottom).
  2. In a tank, a well-mixed mixture of three components is warmed up: yolks, condensed milk, and milk.
  3. The cream does not cease to stir, whisk lightly, cleaning with a spoon the walls of the dishes so that the mass does not burn.
  4. After 4 minutes pour a mixture of starch with 1 tbsp. l water, continue to cook over low heat (stirring).
  5. The oven is set at 180 ° C.
  6. To get a fluffy biscuit, beat a mixture of eggs, 2 g of salt, sugar, bringing the composition to the consistency of meringue foam (for 8 minutes).
  7. Oil (warm) and condensed milk are introduced into the mass.
  8. Sift flour, cocoa, baking powder over the workpiece. Whip everything to make a gentle, uniform dough. Https: //www.youtube.com/watch? V = HSGi2PvSWaY
  9. In a special "biscuit" form, flatten the dough and leave it in the oven.
  10. After 30 minutes check the cake with a wooden stick: if the dough does not remain on it - the biscuit is ready.
  11. Complete the process of preparing the cream: cocoa, warm butter 1 min. whisk. Custard is gradually added to the oil, continuing to whisk. The mixture should be homogeneous. If you need a thicker cream, leave for 3 minutes. in the freezer.
  12. The cakes are divided into three plates with a thread, each one is poured evenly over with warm coffee.
  13. The resulting cream covers the cakes and the surface of the cake.
  14. 1-2 hours are enough for impregnation of biscuits (better - in the refrigerator).

 

The cake has a soft caramel-coffee taste, a pleasant soft and moist texture. There is no sugary, hard pieces, contrasts of tastes.

Step-by-step recipe from Emma's grandmother

Structure:

Cream:

  • gelatin - 0.5 sachets (per 10-12 g);
  • white chocolate - 230 g;
  • yolks - 6;
  • cream (fat content 35%) - 0.9 l;
  • sugar - 2 tbsp. and 1 tsp (with the top).

Biscuit:

  • oil - 0.1 kg;
  • flour - 0.3 kg;
  • yolks - 3;
  • eggs - 5;
  • vanilla sugar - 20 g (3 tsp without top);
  • sugar - 0.25 kg.

Impregnation:

  • sugar and water - 110 g each (half a cup).

Stages of preparation:

  1. The oven is set at 180 ° C.
  2. The eggs with extra yolks and sugar are brought with a mixer to a lush mass without grains.
  3. The mixture is heated in a water bath, whisking for 1 minute. (up to 40 ° C).
  4. The mixture is removed from the bath, whipped at maximum power with a mixer (12 min.).
  5. Sift flour over egg foam, mix with a spoon from the edges to the center, without violating the splendor of the mass.
  6. In liquid butter add 2 tablespoons of egg dough, mix and pour into the main dough, carefully mix thoroughly.
  7. A blank is poured onto parchment paper with a thin layer of oil.
  8. The dough is cooked in the oven for 40 minutes.
  9. Before cutting, you should leave the dough in the room for a couple of hours to cool, “rest”.
  10. They prepare the impregnation: stir sugar and water (until the grains dissolve), cook for a couple of minutes.
  11. At the same time, they put gelatin to swell in water (according to the instructions on the bag), melt pieces of chocolate in a water bath (stirring), and part of the cream (300 ml) prepared for cream is boiled separately.
  12. The remaining 600 ml of cream is cooled in the refrigerator (or in the freezer, but not until freezing). Https: //www.youtube.com/watch? V = epBNXE1IZmY
  13. For caramel, melt and boil the sugar in a pan (get a brown mass).
  14. Boiled cream is poured into boiling caramel, stirred, removed from the heat.
  15. Yolks are ground to homogeneity, adding a little caramel. Put the composition on fire, warm, stirring, to 180 ° C.
  16. Immediately from the fire, beat this sauce until it cools.
  17. Pour warm chocolate into the sauce, beat for 2 minutes.
  18. In a water bath, the swollen gelatin is completely melted, poured into a cream, and mixed.
  19. The cold cream is brought to a strong foam (5 min.).
  20. Cream is poured in parts into the cream, gently stirring each serving.
  21. The cake is collected: a string of biscuit is divided into 3 equal plates, each is greased with a third cream composition, covered with a top with sides.
  22. The cake is kept in the refrigerator for 4 hours.
  23. The finished product is densely covered with slightly golden almond petals, decorated with strips of chocolate and cream.

Gentle caramel-cream cream goes well with wet cakes. The lack of contrasting tastes and creamy texture of the whole cake justify its name - “Tenderness”.

From biscuit cakes

Structure:

  • undigested condensed milk - 120 ml;
  • soft cottage cheese - 0.6 kg;
  • flour - 170 g;
  • sugar - 220 g (1 cup and 1 tbsp. l.);
  • eggs - 5;
  • baking powder - at the tip of a tsp;
  • vanilla - 2.5 sachets;
  • powdered sugar - 5 tbsp. l (with the top);
  • peaches (from a can) - 0.2 kg;
  • white chocolate - 1 medium bar.

Stages of preparation:

  1. Choose an oven temperature of 180 ° C.
  2. Sugar with vanilla and eggs, the mixer is brought to a dense foam.
  3. Sift the flour mixed with baking powder over the foam, mix in the egg foam (from the edges to the center with neat movements).
  4. The biscuit will be ready in the oven in 30 minutes. It is taken out, divided into equal plates.
  5. Powdered sugar, condensed milk, vanilla are ground, introduced into the cottage cheese, ground through a sieve, beat.
  6. Cakes are covered with peach syrup, cream, cut peaches are spread on top of each layer.
  7. Cream and chocolate chips are leveled on the surface of the cake.
  8. Left for impregnation for 3 hours https: //www.youtube.com/watch? V = 3Etb5PM5ipo

Sponge cake "Tenderness" is a caramel-curd fluffy cream on wet biscuits, which are complemented by the aroma of peaches. Delicate taste, delicate texture, moderate sweetness are the main "chips" of the cake.

"Air tenderness" with kiwi and banana

Structure:

Korzhi:

  • sugar - 0.4 kg;
  • eggs - 9 pcs.;
  • vanilla sugar - 2 tsp;
  • salt - at the tip of a tsp;
  • flour - 0.4 kg.

Cream:

  • non-acidic sour cream (high fat content) - 0.8 l;
  • condensed milk - 0.4 l (can).

Impregnation:

  • water - 10 tbsp. l .;
  • sugar - 9 tbsp. l

Filling:

  • large banana - 3 pcs.;
  • large kiwi - 4 pcs.

Stages of preparation:

  1. They put the oven at 170 ° C.
  2. Each protein is carefully poured into a small bowl, checked that there are no drops of yolk in it, and poured into a common container.
  3. The yolks and sugar are ground and adjusted with a mixer to a light cream color.
  4. Squirrels are carefully transferred to the yolks (if on the contrary, the foam settles)beat for 4 minutes.
  5. Sifted flour 1 time is sifted again over egg foam, stirred from bottom to top. Https: //www.youtube.com/watch? V = QhWsATq5CEM
  6. Distribute the workpiece on oiled parchment in a baking sheet, send it to bake.
  7. After 30 minutes, it is worth checking the readiness of the muffin with a wooden skewer.
  8. The biscuit is covered with a film so that it does not dry out, they are kept for 4 hours (or night) in the room.
  9. The cream is prepared from sour cream with vanilla, condensed milk. Beat them to get a strong air mass.
  10. "Impregnation" is boiled from sugar and water (to caramel color and the absence of grains). The cooled syrup is put in the cold.
  11. Cut fruit.
  12. Cakes are divided into 3 crumpets, smeared with cold syrup, treated with cream.
  13. On each layer, rows of bananas or kiwi are distributed (alternately).
  14. A surface with sides is smeared with a thick layer of cream.
  15. They let the cake stand for 5 hours (preferably night).

This is a very soft cake with fruity caramel flavor. The baking surface can be filled with chocolate (preferably milk or white), sprinkled with juicy coconut flakes.

Cook without baking

Structure:

Cookies cakes:

  • salted cracker - 0.25 kg.

Cream:

  • eggs - 4;
  • vanilla - at the tip of a tsp;
  • condensed milk - 0.25 l;
  • milk - 0.4 l;
  • oil - 0.2 kg.

Glaze:

  • cocoa - 6 tbsp. l (without top);
  • sugar - 5 tbsp. l .;
  • milk - 9 tbsp. l

Stages of preparation:

  1. Beat eggs with condensed milk, vanilla, dilute with milk until smooth.
  2. Cook the workpiece on low heat for 3 minutes, stirring and checking the bottom with a spoon (so that the mixture does not stick).
  3. Set aside the composition to harden.
  4. Sugar is mixed with cocoa, melt the mixture in milk, cook for 2 minutes.
  5. Beat warm butter until cream texture, mix with cooled sweet mass, whip.
  6. Crackers are distributed on parchment in a deep bowl, followed by cream.
  7. Make layers until the products run out.
  8. Coat the workpiece with glaze.
  9. You can enjoy a product that has been infused for 3 hours in the refrigerator. Https: //www.youtube.com/watch? V = jXUdSvk-7L8

They eat such a cake-cake with a spoon because of the very soft texture. Sweet cream goes well with a salty layer. When cold, milk-caramel cream resembles ice cream.

It is interesting:kefir sponge cake

With meringues at home

Structure:

Meringue:

  • powdered sugar - 1.5 cup .;
  • proteins (from the refrigerator) - 6;
  • vanilla sugar - 25 g.

Filling:

  • pure golden peanuts - 0.5 stack. + 2 tbsp. l .;
  • cream (from 36%) - 0.7 l;
  • icing sugar - 75 g (4 tbsp.).

Decoration:

  • 35 g of chocolate chips (2.5 tbsp. L.);
  • strawberries - 0.7 stack. (more than a half).

Stages of preparation:

  1. In a dry bowl whisk the whites (without drops of yolk).
  2. The oven is turned on at 120 ° C.
  3. Squirrels are brought with a mixer to a transparent foam, pour in a spoonful of powder, continue to beat for 10 minutes. (to strong peaks).
  4. 0.5 meringue is poured onto one parchment paper on a baking sheet, the second part onto a second sheet with baking paper.
  5. Meringue is cooked at 100 ° C for 1 hour and 30 minutes. (they don’t open the cabinet all this time).
  6. Dry and creamy color cakes - an indicator of readiness.
  7. Golden (warmed up on a baking sheet) peanuts are kneaded into large grains with a rolling pin.
  8. Beat cold cream, add powder, repeat the process.
  9. Stop whipping, as soon as the cream becomes dense, will not spread on a spoon.
  10. Layers of the cake: tortilla, cream, nuts (2 times).
  11. Strawberry sliced ​​with petals are laid out on the surface of the cake.
  12. Immediately after assembly, the cake will be crispy, and after 12 hours it will turn into a delicate mousse. Choose an option to your taste. Https: //www.youtube.com/watch? V = _tZAaI1R_F4

In this version of the Tenderness cake there is no flour or cookies, which makes the texture even more tender. Meringues with cream and strawberries, chilled to the temperature of soft ice cream, is another delicious variation of this dessert.

Curd Cake "Tenderness"

Structure:

  • shortbread cookies (ground) - 0.3 kg;
  • oil - 110 g;
  • flour - 55 g (3 tbsp. l);
  • eggs - 2 (and yolk);
  • sugar - ½ stack. (and 3 tbsp. l);
  • sour cream (fat content - from 20%) - 0.2 tbsp. l;
  • nonfat (almost liquid) cottage cheese - 0.4 kg.

Cream:

  • vanilla and regular sugar - 1 tbsp. l .;
  • sour cream - 0.25 l.

Stages of preparation:

  1. The oven is turned on at 170 ° C.
  2. Chips are made from oil, which is ground to a homogeneous slurry with cookies, left in the cold.
  3. The eggs are ground, sugar is added, the mixer is brought to the cream texture.
  4. Mix sour cream and flour.
  5. Cottage cheese is "passed" through a sieve (until tender pasta).
  6. Mix egg cream, sour cream, curd paste.
  7. The composition of the cookies is spread on parchment in a deep baking sheet, pressed to the bottom and walls.
  8. Cottage cheese paste is poured into this form from cookies.
  9. The product is baked for 45 minutes.
  10. Vanilla and regular sugar is introduced into sour cream, ground, so that there are no grains.
  11. Pour cake with sweet sour cream, return to the oven, after 5 minutes. dessert is ready.https: //www.youtube.com/watch? v = N4o1d_F_J5c

This sour cream cheesecake is served cooled (or warm). The product can be covered with nuts, fruits (sprinkled with vanilla powder).
The peculiarity of the Tenderness cake types is in the caramel-creamy taste of the cake and cream. Softened donuts become slightly creamy. This is one of the most delicate sweet treats.

Related:More from the author: