Cold cake recipes. Cake "Cold constructor Cold cakes

Low Calorie Berry-Fruit Cake

Approximately 102 kcal / 100 g

Natural yogurt - 500 gr.
Stevioside (sugar substitute) to taste or sugar, fructose (then the calorie content will increase).
Gelatin - 3 tbsp. lies.
vanilla
Strawberries, banana, kiwi, blueberries, green grapes - about 400-500 g

Cake recipe:
Pour gelatin with 0.5 cups of cold water for 30 minutes. At this time, mix the yogurt with sugar or sweetener and vanilla.
After 30 min. put gelatin on fire and heat until completely dissolved (it is important not to bring to a boil). Add yogurt into the gelatin in a thin stream, stirring constantly. Cover the deep dishes with cling film, put the berries and fruits cut into halves on the bottom, then a layer of biscuit broken into pieces, again a layer of berries and a layer of biscuit. Fill with our mixture of yogurt and gelatin, and put in the refrigerator for 2 hours. After 2 hours, we take the cake out of the refrigerator, the mold can be wrapped for a few seconds with a hot towel and gently turned onto a dish.

Low-calorie Berry-Fruit Cake approx.102 kcal / 100 g
Sponge cake - 300 gr. (you can buy ready-made or make yourself) Natural yogurt - 500 gr. Stevioside (sugar substitute) to taste or sugar, fructose (then the calorie content will increase). Gelatin - 3 tbsp. lies. vanilla Strawberries, banana, kiwi, blueberries, green grapes - about 400-500 g

Recipe for making a cake: Pour gelatin with 0.5 cups of cold water for 30 minutes. At this time, mix the yogurt with sugar or sweetener and vanilla. After 30 min. put gelatin on fire and heat until completely dissolved (it is important not to bring to a boil). Add yogurt into the gelatin in a thin stream, stirring constantly. Cover the deep dishes with cling film, put the berries and fruits cut into halves on the bottom, then a layer of biscuit broken into pieces, again a layer of berries and a layer of biscuit. Fill with our mixture of yogurt and gelatin, and put in the refrigerator for 2 hours. After 2 hours, we take the cake out of the refrigerator, the form can be wrapped for a few seconds with a hot towel and gently turned onto a dish

Low-calorie Berry-Fruit cake about 102 kcal / 100 g Biscuit - 300 gr. (you can buy ready-made or make yourself) Natural yogurt - 500 gr. Stevioside (sugar substitute) to taste or sugar, fructose (then the calorie content will increase). Gelatin - 3 tbsp. lies. vanilla Strawberries, banana, kiwi, blueberries, green grapes - about 400-500 g Recipe for making a cake: Pour gelatin with 0.5 cups of cold water for 30 minutes. At this time, mix the yogurt with sugar or sweetener and vanilla. After 30 min. put gelatin on fire and heat until completely dissolved (it is important not to bring to a boil). Add yogurt into the gelatin in a thin stream, stirring constantly. Cover the deep dishes with cling film, put the berries and fruits cut into halves on the bottom, then a layer of biscuit broken into pieces, again a layer of berries and a layer of biscuit. Fill with our mixture of yogurt and gelatin, and put in the refrigerator for 2 hours. After 2 hours, we take the cake out of the refrigerator, the form can be wrapped for a few seconds with a hot towel and gently turned onto a dish

Simply and easily
CAKE FOR LOVE

Sponge cake - 300 gr. (you can buy ready-made or cook it yourself)
Sour cream - 500 gr.
Sugar - 1 tbsp.
Gelatin - 3 tbsp. lies.

Cake recipe:

Simply and easily
CAKE FOR LOVE
Sour cream - 500 gr.
Sugar - 1 tbsp.
Gelatin - 3 tbsp. lies.
Strawberries, kiwi (oranges or other fruits or berries)

Cake recipe:
Pour gelatin with 0.5 cups of cold water for 30 minutes. At this time, beat the sour cream with sugar. After 30 min. put gelatin on fire and heat until completely dissolved (it is important not to bring to a boil). Introduce sour cream into the gelatin in a thin stream, stirring constantly. Cover the deep dishes with cling film, put strawberries and kiwi, cut into halves, on the bottom, then a layer of biscuit broken into pieces, again a layer of berries and a layer of biscuit. Fill with our mixture of sour cream and gelatin, and put in the refrigerator for 2 hours. After 2 hours, we take the cake out of the refrigerator and gently turn it onto a dish. Bon Appetit!

Summer cake ingredients:
Sponge cake - 300 gr. (you can buy ready-made or cook it yourself)
Sour cream - 500 gr.
Sugar - 1 tbsp.
Gelatin - 3 tbsp. lies.
Strawberry
Kiwi
Cake recipe:
Pour gelatin with 0.5 cups of cold water for 30 minutes. At this time, beat the sour cream with sugar. After 30 min. put gelatin on fire and heat until completely dissolved (it is important not to bring to a boil). Introduce sour cream into the gelatin in a thin stream, stirring constantly.
Cover the deep dishes with cling film, put strawberries and kiwi, cut into halves, on the bottom, then a layer of biscuit broken into pieces, again a layer of berries and a layer of biscuit.
Fill with our mixture of sour cream and gelatin, and put in the refrigerator for 2 hours. After 2 hours, we take the cake out of the refrigerator and gently turn it onto a dish.

CAKE FOR LOVE

Sponge cake - 300 gr. (you can buy ready-made or cook it yourself)
Sour cream - 500 gr.
Sugar - 1 tbsp.
Gelatin - 3 tbsp. lies.
Strawberries, kiwi (oranges or other fruits or berries)

Cake recipe:
Pour gelatin with 0.5 cups of cold water for 30 minutes. At this time, beat the sour cream with sugar. After 30 min. put gelatin on fire and heat until completely dissolved (it is important not to bring to a boil). Introduce sour cream into the gelatin in a thin stream, stirring constantly.
Cover the deep dishes with cling film, put strawberries and kiwi, cut into halves, on the bottom, then a layer of biscuit broken into pieces, again a layer of berries and a layer of biscuit.
Fill with our mixture of sour cream and gelatin, and put in the refrigerator for 2 hours. After 2 hours, we take the cake out of the refrigerator and gently turn it onto a dish. Bon Appetit!

CAKE FOR LOVERS.

Sponge cake - 300 gr. (you can buy ready-made or cook it yourself)
Sour cream - 500 gr.
Sugar - 1 tbsp.
Gelatin - 3 tbsp. lies.
Strawberries, kiwi (oranges or other fruits or berries)

Cake recipe:
Pour gelatin with 0.5 cups of cold water for 30 minutes. At this time, beat the sour cream with sugar. After 30 min. put gelatin on fire and heat until completely dissolved (it is important not to bring to a boil). Introduce sour cream into the gelatin in a thin stream, stirring constantly.
Cover the deep dishes with cling film, put strawberries and kiwi, cut into halves, on the bottom, then a layer of biscuit broken into pieces, again a layer of berries and a layer of biscuit.
Fill with our mixture of sour cream and gelatin, and put in the refrigerator for 2 hours. After 2 hours, we take the cake out of the refrigerator and gently turn it onto a dish. Bon Appetit!

Cake "May tenderness"

Here's a cake we got the other day) Baked for my son's birthday, yesterday we were 3 months old.

Separate the yolks from the protein, knock the white with 2 tbsp of water and add the yolks with salt and stir the sugar until it disperses, then add the flour, pour the finished dough into a greased form with vegetable oil and put it in a preheated oven to bake for 20-25 minutes at 250 degrees when the cake is ready leave to cool.

Mix 500 g of curd mass with vanilla sugar. Soak 7 leaves of gelatin in a separate bowl. After the gelatin becomes soft, squeeze and dissolve over low heat, then add 2 tablespoons of cottage cheese to the gelatin and only then pour into the curd mixture.

Stir well. When the gelatin begins to set, put the mixture in a mold with a cooled crust. In the recipe I used to make the cake, it was said to put the mold with the curd mass in the refrigerator for 5 hours. since I didn't have that much time, I put the cake in the freezer for half an hour. Cut strawberries as you like, put on top of the already set cottage cheese. Dissolve tortengus with 2 tablespoons of sugar in cold water, put on the stove and bring to a boil while stirring. Pour hot liquid and berries and put in the refrigerator. After 20 minutes the cake is ready. Bon appetit !!!

Source: http://i.ovkuse.ru/blogs/kulinarija/tort-maiskaja-nezhnost.html

Norwegian dessert: EPLETERTE APPLE CAKE. Apple cake ... It sounds somehow unusual ... Here's a pie, or charlotte, or apple liquid ... It's another matter. But today I want to introduce you to the recipe for the APPLE CAKE. For the dough you will need: 300 grams of flour, 140 grams of butter or margarine, 140 grams of sugar, 2 eggs, For the filling: 10 apples, juice of one lemon, 5 tablespoons of sugar, vanilla, apricot jam 2-3 tablespoons. Chop butter or margarine. Add flour, sugar and eggs. Use a mixer on low speed to knead the dough and place in a cold place for at least half an hour, while we handle the apples. Peel them (I do this with a special machine) and remove the core. Squeeze one lemon and set aside half of the apples and chop. Pour the chopped apples into a frying pan, add 5 tablespoons of sugar, vanilla (I have it in pods), lemon juice and half a glass of water. Simmer for 10-15 minutes (until the water evaporates). Spread the dough evenly in the shape. I have a shape with a diameter of 26 cm. Do not make "sides"! Cut each of the remaining apples in half. And then - in very thin slices, try so that the apple does not "disintegrate", but retains the shape of the halves. Put the apples stewed in a pan on the dough, and carefully chopped apple halves on top. Decorate the middle of the cake with apples, spread apricot jam on top of the cake and sprinkle with granulated sugar. Bake for 1 hour and 30 minutes at 190 degrees. After this time, I left the cake in the oven, but I followed. To keep the jam from darkening. BON APPETIT!

No baked cake:

1) Pour gelatin into a container, pour cold water (200 ml) and let stand for a while, about 30 minutes. Grind shortbread cookies so that you get small crumbs. This can be done either with a blender or manually.
2) Put the butter, which must be taken out of the refrigerator in advance so that it melts slightly, to the chopped liver.

3) Mix the cookies with butter thoroughly, after which a soft and homogeneous mass should be obtained.

4) Cover the cake mold with either parchment or cling film and carefully lay out the resulting mass of cookies and butter. Spread the mixture evenly over the bottom of the mold and press down slightly. Then put the baking dish in the refrigerator for half an hour or in the freezer for 15 minutes.

5) Heat the soaked gelatin in a microwave oven or over a fire, but do not boil. Put cottage cheese or curd mass, powdered sugar in a separate container and beat gently with a mixer for about 2 minutes. (if the cottage cheese is too dry, then you can add a little sour cream)

6) Pour fruit syrup to taste into the curd mass, stir. Then gradually pour in the melted gelatin and beat a little with a mixer.

7) Remove the form with the biscuit and butter crust from the refrigerator, pour the curd cream on top, distribute over the entire surface.

8) Send the cake to the refrigerator for solidification, it will be better if it stands there all night, then it can freeze well.

9) Remove the frozen cake from the mold, remove the foil and put on a dish. Decorate the cake as desired, you can use pieces of fruit, caramel, etc.

Ingredients for the No-Bake Cake recipe:

300 gr. shortbread cookies, 150 gr. butter, 400 gr. cottage cheese or curd mass of medium fat content, 50 gr. icing sugar, 20 gr. instant gelatin, 200 ml water, natural fruit syrup.
http://www.pechenuka.ru/n

Glaze in 7 minutes

Ingredients:
Eggs - 3 pcs.
Water - 9 tbsp. l.
Granulated sugar - 2.3 tbsp.
Tartar - 0.8 tsp
Vanilla extract - 1 tsp

This is a good old recipe for a quick-cooking frosting that can decorate any cake. Ingredients are for a 2-layer cake; for a 3-layer cake, simply increase the amount.
You will need to cook in a water bath, so prepare a stainless steel bowl secured to a saucepan of boiling water.

Whisk well. Place the mixture in a water bath and stir constantly for seven minutes (if your cake has more than two layers, increase the time). Remove from heat and stir in vanilla.
Cover the cake with icing.

Glaze in 7 minutes

This is a good old recipe for a quick-cooking frosting that can decorate any cake. The ingredients are for a 2 layer cake, for a 3 layer simply increase the amount. You will need to cook in a water bath, so prepare a stainless steel bowl secured to a saucepan of boiling water.

Eggs 3 pcs.
Water 9 tbsp. l.
Granulated sugar 2.3 tbsp.
Tartar 0.8 tsp

Combine egg whites, sugar, cold water, and tartar.
Whisk well.

Put the mixture in a water bath and stir constantly for seven minutes (if your cake has more than two layers, increase the time) Remove from heat and add vanilla.
Cover the cake with icing.

How to make a cake in the fridge
Recipe. Jelly cake
Ingredients: 500 ml sour cream, 20 g gelatin, 1 glass of sugar, 3 packs of jelly of different colors, fruits (for example, 2 kiwi and 1 banana).

Cooking. Prepare the jelly according to the instructions on the pack. Cut the finished chilled and frozen jelly into cubes. Cut the fruit into cubes too. Dilute the gelatin according to the instructions. Beat sour cream with sugar and add gelatin to it. In a deep form, covered with cling film, lay out in layers: sour cream, jelly, fruits. Repeat the calculation several times. Put the cake in the refrigerator until it solidifies. Gently turn the frozen cake on a flat dish.

Note. Sour cream can be substituted for heavy homemade cream or yogurt.

And finally - the coldest of all - ice cream cake. Here, again, you can cheat by turning purchased ice cream into a real cake.
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Part 2.
14 helpful baking tips

11. Wet fruit pie. Many fruits produce juice when baked. Sprinkling bread crumbs on the dough before adding the fruit will help keep the cake dry.

12. Loose cake is difficult to cut. When you cut the cake, the knife should not go straight to the very bottom, but move in a sawing motion through the whole cake. The best way to do this is to use a serrated knife.

13. Caramel freezes too quickly. It can stay smooth and runny if you add a little lemon juice while cooking.

14. Congealed custard. Transfer 3 tbsp. tablespoons of custard in a bottle. Cool it down by immersing the bottle in cold water. When cool, shake vigorously and the custard will bounce back.

14 helpful baking tips

1. Loose dough. Make a well in the center of the dough and add some milk. Stir gently with a fork and then knead the dough into a smooth ball.

2. The dough does not rise. If your dough does not rise, there can be only two reasons: either the kitchen is too cold - the temperature is less than 22 degrees, or you did not heat the milk before mixing it with the yeast. The temperature of the liquid mixed with the yeast should be approximately equal to body temperature, that is, 36 degrees.

3. The biscuits are stuck to the baking sheet. It is best to bake the cookies on greaseproof paper, then there will be no sticking problems. But if, nevertheless, you did not have it, then you should do the following: heat the oven again to the required temperature, put the baking sheet back in the oven and heat the cookies. After that, you can easily shift the cookies, but you need to do this immediately.

4. The biscuits break when removed from the baking sheet. Again, it should be said that perhaps the most convenient solution to this problem would be to use greaseproof paper. Thanks to it, the baking sheet does not need to be greased and you will not have any problems when removing the cookies. An additional advantage of greaseproof paper is that it does not need to be washed and can be reused several times.

5. Egg whites do not whip into a stable foam. The dishes in which you will whisk the whites must be completely dry, even a couple of drops of water can interfere with whipping. The second is how carefully you separate the whites from the yolks, this should be done very carefully. But if after 3 minutes the proteins have not acquired a stable form, it means that you did something wrong.

6. When baking, the raisins sink to the bottom. This problem indicates that the dough is very runny. If the dough does not pour out of the spoon when you transfer it to the mold, the raisins will stay in place. The solution is simple - add a small amount of flour.

7. When baking, the cake settles. You may have used more liquid than indicated in the recipe. Or you have beaten the dough for too long with an electric mixer. In both cases, the dough will begin to rise, but will settle during baking. Therefore, it is very important to follow the advice given in the recipe. In both cases, the solution to the problem is to add some extra text.

8. The dough with vegetable oil and melted cheese is too soft
This happens if the processed cheese or curd is too moist. Therefore, it is advisable to always squeeze the curd before use or wrap it in a towel to dry.

9. The finished curd cake settles. You must remember that ready-made curd cakes always shrink, especially in the center. Therefore, you need to put a little more dough in the center than at the edges. When the baking time is up, leave the curd cake in the oven with the door closed until the temperature has subsided.

10. Burnt cake. All you can do is scrape or cut off the burnt crust with a sharp knife. It is best to cover the cake with icing for camouflage.

CAKE "SNIKERS"

Cake recipes, more than 2000 pieces on the website: RussianFood.com/recipes/bytype/?fid=39

Ingredients:
Starch - 2/3 cup
Sugar - 1 glass
A pinch of salt
Milk (cold) - 6 glasses
Vanillin - 1 tablespoon
Dark chocolate (chopped) - ¾ cup
Peanut butter - ¾ cup

Caramel sauce:
Sugar - 1 glass
Water - 5 tablespoons
Butter - 4 tablespoons
Heavy cream - ¼ cup

Chocolate sauce:
Dark chocolate (chopped) - 2/3 cup
Heavy cream - 1 tablespoon
Powdered sugar - 4 tablespoons
Warm water - 4-5 tablespoons
Mini Sneakers (chopped) - 12-14 pcs

Cake "Bounty".

The cake turns out like a real bounty chocolate. It's so delicious, but very satisfying.

Cooking time: 50 min. + Cooling
Servings: 8
Dish complexity: # m3_of_5
Similar recipes #cooking_cakes # from_coconut_chips

You will need:

For the test:
250 g butter or margarine
200 gr. Sahara
200gr. flour
2-2.5 tsp baking powder
4 eggs
4 tablespoons milk
3 tbsp cocoa powders

For filling:
500 ml. milk
6 tbsp semolina
200gr. oils
200gr. Sahara
200gr. coconut flakes
for icing 200 g milk chocolate

How to cook:

1. Prepare the dough: melt butter / margarine and mix all the ingredients, pour the dough into a mold. Bake in a preheated oven at 175 gr. about 50 minutes. Allow to cool and then cut into 2 pieces.

2. Prepare the cream: make semolina porridge from milk and semolina - when the milk starts to boil, add semolina one spoon at a time and stir constantly (5 minutes).
Beat butter (soft, slightly melted) separately with a mixer with sugar.

3. Mix porridge, shavings, butter with sugar and spread the cooled cakes with this mixture.

4. Grease the last layer with icing (for this, melt the chocolate) and place in a cold place to freeze the icing.

Cake "Down jacket"
Cake from Tatiana from Germany. Found on the site SAY7.
Cake "Down jacket" is a favorite cake in my family.
In Russia it was my "calling card", my colleagues asked to bake it for all the holidays.
Ingredients:
for the test
3 eggs
1 cup of sugar
3-4 tablespoons honey (full)
1 teaspoon of baking soda
1 teaspoon baking powder
2.5 cups flour (maybe a little more)
for cream
1 kg of cottage cheese
150 gr butter
3 yolks
350 gr sugar
I'll make a reservation right away, I took a double portion (for 2 cakes), but the recipe is given for one cake.
Mix the ingredients for the dough (except flour) together.
beat with a whisk
and put on the "steam bath"
We continue to beat with a whisk until the volume of the mass increases by 2-2.5 times.
Remove the "fluffy" mass from the heat and let it cool down a little.
add flour and knead the dough
The dough will be sticky, so let's give it time to rest. It is best to put it in a cold place. It will become loose and obedient.
Divide the dough into 3-4 parts, form koloboks, I usually make 4 cakes.
We spread the bun on a floured sheet of parchment and form a cake with our fingers (from the center to the edges). Sprinkle with flour if needed. The cakes are not as thin as for a honey cake.
Shape the flatbread to the diameter you need. I do (d = 24 cm)
The cakes are baked in an oven preheated to 180 degrees for 3-4 minutes (each), they rise well, they turn out to be golden.
I made 7 cakes from a double portion.
but 4 is enough for a cake
Grind the crumbs from the cakes into crumbs. We will need it for registration.
Preparing the cream.
Rub cottage cheese, sugar and 3 yolks well
add oil and put on fire
Bring it to a boil, or rather to the point where the mass starts to bubble up. If you've ever made a very thick semolina porridge, then when you stir it, it behaved exactly like that. Turning down the fire
and continue to cook for 5-6 minutes. In this case, you need to stir continuously until the consistency should turn out like thick semolina. If suddenly, for some reason, the cream turns out to be thinner (the cottage cheese is too liquid), then add a little starch or pudding.
Let the cream cool down a little and generously layer the cakes with warm.
coat the top and sides and sprinkle with crumbs too
Give the cake time to brew!
The cake turns out to be very tasty and tender!
The curd layer gives an extraordinary taste! And due to this layer and crumbs, the cake becomes taller and more magnificent.
Try it and you will not regret it!
Bon Appetit!
P.S. Taking into account the girls' feedback, I want to make additions. Someone does not quite succeed in curd cream, for someone, in the end, with curd, the cake seems a little dry. But everyone notes the softness and splendor of the cakes. Therefore, I advise you to try this cake simply with sour cream. Or alternate curd and sour cream. Then the cake will probably be soaked and not dry.
Can be made with custard too.

The easiest way to make a cake that does not require the participation of the oven is to resort to the great culinary trick and buy ready-made biscuit or waffle cakes. Indeed, the cakes in the cake are not the main thing. The trendsetter of taste is a cream, without which the unfortunate purchased cakes do not represent any gastronomic value. The cream can be anything, for example, protein or curd. Coffee cream has a special taste. As a rule, it is liked even by those who are not friends with coffee at all.

Recipe. Custard coffee

Ingredients: 200 g butter, 1 cup sugar, 2 yolks, ½ cup milk, 2 teaspoons of instant coffee.

Cooking. Beat yolks with sugar with a fork, pour in milk and add coffee. Stir and place in a water bath. Stir constantly, cook until thick. Remove from heat and let cool. Beat the butter and, while whisking, gradually add the cooled coffee mass to it.

If, even after making one of the most delicious creams, you have remorse about the purchased cakes, decorate the cake. Creative activity using chocolate chips, nuts, dried fruits, mastic will completely relieve you of reflection and finally atone for your culinary sin.

A more honest version of the "cold" cake is cheesecake. Its basis is cookies. In the oven, homemade cheesecake is baked for about 30-35 minutes, but if you strongly disagree with the oven in the summer heat, cook the cheesecake in the refrigerator.

Cake "Air kiss"

Ingredients:

1. To prepare the dough:
condensed milk - 1 can;
eggs - 2 pieces;
flour - 1 glass;
soda - 1 teaspoon without a slide;
vinegar for extinguishing.
2. For the cream:
sour cream - 1 glass;
powdered sugar or granulated sugar - 1 cup.
3. For decoration:
nuts (any) - 1 glass;
chocolate - 50-100 grams.

It is very important to carefully follow this whole recipe for a simple and tasty cake in detail. The correct proportions and preparation technology will ensure you enjoy the taste of a light cake.

Beat eggs with condensed milk, add flour and slaked soda, knead. Divide into 5-6 parts. Roll out the cakes. We put each cake on a COLD PAN, which is greased with margarine. The thickness of the finished cake should not be more than 1 centimeter. Better be patient and bake 1 more cakes than the cake itself will be thicker. Then it will not be completely saturated. And this will reduce its wonderful taste.

Sour cream with powder or sugar whips well - we get a cream. Sprinkle the finished cakes while still hot with nuts. And then we wait and cool. In winter, in autumn, you can put the biscuits on the windowsill (if it is wide enough). Lubricate the cooled biscuits with cream, laying on top of each other. If the cream remains, coat the sides.

Rub the chocolate on a fine grater and sprinkle on the finished cake. Sprinkle the sides with chocolate too. And on the top cake you can make a drawing. Cut a pattern inside the paper (optionally - a heart, figures, fruits, stars), one or more. Holding the cutout paper over the surface of the cake, sprinkle some powdered sugar through the holes.
You can decorate the Air Kiss cake at your discretion. The main thing is to follow the recipe for this cake, simple and tasty, to the delight of you and your family.

In this article, we offer you a very simple cake recipe"Cool constructor". This cake has another name "It couldn't be easier". Both names are quite justified, because this cake does not need to be baked at all! This is the so-called cold cake. It "folds", or, if you like the scientific style, it is constructed from ... oatmeal cookies. But the guests who eat it almost never know about it!

Homemade simple cake garnished with soaked lingonberries

To make this simple cold cake, we will definitely need a flat dish or tray (round, square, oval or rectangular - it doesn't matter, because you design the shape of the cake yourself), and, of course, the ingredients according to the list, the number of which you can vary depending on the desired size of your cake. In our recipe, we focus on a rather large size - you can cut the pieces into 10-12 (by the way, you don't have to eat everything at once, you can stretch the pleasure of the day by 2-3 if you store the cake in the refrigerator).

And one more important note: it is better to make the cake on the eve of the day you are going to eat it, or at least a few hours in advance.

It is imperative:

• Oatmeal cookies, the most common - 1 kg
• Instant coffee - 2 teaspoons (plus, maybe another 2-3 teaspoons, if you want to make your cream "coffee" - we highly recommend trying)
• Sour cream - 300 grams (20% fat is quite enough)
• Granulated sugar - 3 tablespoons, full, "with a hump"

It is also desirable to have:

• Jam (sweet and sour is better, lingonberries, cranberries are ideal, red currants are also good - try what you have), you can grated berries with sugar - 3-4 tablespoons
• Cocoa powder or instant chocolate (if you want to make your cream not coffee, but chocolate) - 2-3 teaspoons
• Anything suitable for decorating the cake on top. If the house has soaked lingonberries or cranberries - this is a super option, giving a "sour note" in the taste; you can do with the usual cake powder (sold in stores ready-made) or coconut flakes (you can also buy, but this option is "for everybody"). You can rub or break the chocolate into pieces.

Preparation (now you will see that it really is simple cake recipe !):

First, prepare the sour cream. To do this, put our sour cream in a bowl, add sugar (and, if we want, instant coffee for the coffee version of the cream or cocoa for the chocolate version).

In a large mug (300-400 ml), pour 2 teaspoons of instant coffee with boiling water and stir, do not add sugar. Using tweezers, tweezers or two teaspoons, quickly dip the cookies in coffee for literally 1 second, otherwise they will get wet and fall apart, and put them on a dish.

We dip one cookie after another and spread a layer on a dish, pressing the cookies together so that there are no cracks and holes between the cookies (it is easy to flatten the cookies soaked in coffee with your fingers and press them against the neighboring cookie).

We coat the layer with sour cream.

We coat the layer on top of the sour cream with a little jam.

In a similar way, lay out the second layer and coat it with cream, then lay out the third layer of cookies. Note that the number of layers depends on the size of the dish and the number of cookies, but it is best not to add more than three layers or there is a risk that your cake will fall apart.

Cover the top layer of cookies (in our version - the third) with cream, also slightly grease the sides of our cake with cream (often, since the cream is quite liquid, there is no need for this, because the cream itself has already begun to "artistically" flow down the sides of the cake). We decorate the cake on top (with berries, powder, chocolate, etc. - of your choice).
We put the cake in the refrigerator without covering it with anything.

"Cold curd cake"

Ingredients:

Dough
2 eggs
2 squirrels
½ cup sugar
½ tbsp. flour
1 tsp baking powder

Filling (cream)
0.5 kg of cottage cheese
100 gr butter
½ tbsp. Sahara
1 bag of vanilla sugar
Gelatin 15 gr
Sour cream 500 gr
Fruit (I have canned pineapples)

Decoration
Jelly pack
Fruits

Preparation:

Beat eggs and whites with sugar until white foam, add flour with baking powder and bake (preferably immediately in a split form). At 180 degrees, about 15-20 minutes. Check readiness with a dry stick. It turns out a thin cake.
Scroll the cottage cheese through a meat grinder 2 times or beat with a blender (so that there are no lumps). Beat butter, sugar, yolks with a mixer in another bowl, add cottage cheese, sour cream and knead well with a mixer. Melt the gelatin in a small amount of water in a water bath until completely dissolved. Cool slightly and pour in a thin stream into the curd-sour cream filling, stirring constantly with a mixer. Cut the Fruit into small pieces (pineapple here) and add to the mass. Put everything in a detachable form where the cake is already lying, level it and in the refrigerator for 3 hours.
Prepare the jelly as indicated on the pack, cool to room temperature. Put fruit beautifully on the cake and pour in jelly. Everything is in the refrigerator again. When completely solidified, remove the form.

• Recipes

  TOP 7 recipes for cool cakes and cakes in a hurry! Real jam! 1. Dessert "Chocolate fingers" 2. Cottage cheese cold cake 3. Coconut balls 4. "Anthill" - a recipe for an original cake 5. Cottage cheese "Sunshine" 6. Chocolate honey cake "Ladies' whim" 7. Cakes "Bounty" Dessert "Chocolate fingers" Ingredients: Sugar - 2 cups Milk powder - 1 cup Butter - 60 g Vanillin - 1 tsp. Chocolate - for glaze Preparation: 1. Dissolve sugar over low heat. 2. Then add milk powder, butter, vanillin and stir. 3. Roll the dough into sausages and place on parchment paper. 4. Bake in an oven preheated to 180 ° C for about 10-15 minutes (be careful not to burn your fingers). 5. Remove from oven and cool completely at room temperature. 6. Melt the chocolate. 7. Pour chocolate over your fingers and let it harden. Cold curd cake Ingredients for the dough: Eggs - 2 pcs. Proteins - 2 pcs. Sugar - 0.5 cups Flour - 0.5 cups Baking powder - 1 tsp. Filling (cream): Cottage cheese - 0.5 kg Butter - 100 g Sugar - 0.5 cups Vanilla sugar - 1 sachet Gelatin - 15 g Sour cream - 500 g fruits (I have canned pineapples) Decoration: Jelly pack Fruit Preparation: 1 Beat eggs and whites with sugar until a white foam is obtained. Add flour with baking powder and bake (preferably immediately in a split form). At 180 ° C for about 15-20 minutes. Check readiness with a dry stick. You should have a thin crust. 2. Scroll the cottage cheese through a meat grinder 2 times or beat with a blender (so that there are no lumps). Beat butter, sugar and yolks with a mixer in another bowl. Mix with cottage cheese and sour cream, then knead well with a mixer. 3. Melt the gelatin in a small amount of water in a water bath until completely dissolved. Cool slightly and pour in a thin stream into the curd-sour cream filling, stirring constantly with a mixer. 4. Cut the Fruit

• Blueberry Yoghurt Cake Recipes

  Yoghurt cake with blueberries Ingredients: Dough: Egg - 2 pcs. Sugar - 100 g Kefir - 100 ml Flour - 150 g Vanilla sugar - 0.5 tsp Baking powder - 0.5 tsp Vegetable oil - 25 ml Soufflé: Drinking yogurt (I have blueberry) - 800 ml Sugar - 50 g Gelatin - 20 g Milk - 50 ml Blueberries - 1 glass Preparation: 1. Beat eggs with sugar, add vanilla sugar, kefir, butter and beat well again. Sift flour and mix with baking powder. Combine the two mixtures and stir with a spoon. Pour the dough into a springform pan and bake in a preheated oven at 180 ° C for about 25 minutes (check readiness with a dry toothpick). 2. Take the cake out of the oven and leave it in the form until it cools completely. 3. Prepare the soufflé: pour the gelatin with milk and leave to swell, then put on fire and heat until completely dissolved (do not boil!). Mix yogurt with sugar. Pour warm gelatin into the yogurt in a thin stream. Mix well. Add berries and stir. 4. Pour the mixture onto the cooled crust. Put the cake in the refrigerator until it solidifies. Get out our cake and carefully remove the sides. You can decorate it according to your desire, I decorated it with wafer rolls. Bon Appetit! #desserts.appetit

• Brownie with cottage cheese and cherry Recipes
• Brownie with cottage cheese and cherry Recipes

  Brownie with cottage cheese and cherries Ingredients: Bitter chocolate - 100 g Butter - 120 g Sugar - 150 g Eggs - 4 pcs. Wheat flour - 150 g Baking powder (no slide) - 1 tsp. Cottage cheese (soft) - 300 g Vanilla sugar - 1 sachet Frozen cherries (pitted) - 400 g Salt - 1 pinch Preparation: 1. Break the chocolate into pieces. Melt with butter, in a water bath or in the microwave. 2. Beat 2 eggs and 50 grams of sugar with a mixer, add a pinch of salt and vanilla sugar. 3. For curd cream: mix curd with sugar and remaining eggs (2 pcs.). Grind with a mixer until creamy. If the curd is grainy, rub it through a sieve. 4. In eggs beaten with sugar, add cooled, melted chocolate, then baking powder and flour. Stir with a mixer at the lowest speed. 5. Pour 1/3 of the dough into a mold with high sides, greased with butter. We distribute according to the form. We spread half of the curd mass. If it is thick and does not spread, smooth it with a spatula. 6. Distribute half of the cherries over the curd mass. Then pour out the dough again, again the curd mass, cherries and again the dough. Try to distribute the dough evenly, somewhere it may not work out, it's not scary. On the top layer, you can make stains with a knife or a wooden stick. 7. Bake for 40-50 minutes in an oven preheated to 180 degrees. Willingness to check with a splinter - it must be dry. Cool in shape. Bon Appetit! #baked goods.appetit #desserts.appetit

• Blancmange curd cake Recipes

  Blancmange curd cake Ingredients: sour cream (for the cake) - 0.5 tbsp. sugar (for the cake) - 0.5 tbsp. flour (for the cake) - 3/4 tbsp. soda (for the cake) - 1 tsp. chicken eggs (for the cake) - 1pc. water (for syrup + for decoration) - 80 ml + 130 ml cottage cheese (for blancmange) - 400 g cow's milk (for blancmange) - 100 ml gelatin (for blancmange) - 10 g bananas (for filling) - 2 pcs. jelly (colorless, fast-setting) - 4 g (0.5 sachets) peach (for decoration) - 1 pc. Preparation: 1. Prepare the crust dough. Mix all the ingredients in a bowl, beat with a mixer and leave in the cold for 30 minutes. Then pour the dough into a split mold, previously oiled. 2. Bake the cake in the oven at 200 degrees until golden brown. Let cool. Dissolve sugar in warm water and soak the cake. 3. Prepare blancmange. Soak gelatin in 100 ml of warm milk (not boiling water). Leave and swell - this is about 30 minutes, stirring. 4. Mix cottage cheese, sugar and sour cream with a blender. 5. Heat milk with gelatin, but do not boil, stirring constantly. And then pour the slightly cooled gelatin mixture into the curd mass and mix. 6. Bananas (but you can cut any other fruits, including canned ones) into small pieces, spread over the cake, pour the curd mass. 7. Decorate the cake with peach slices, pour over quick-setting jelly (add 1.5-2 tablespoons of sugar, 130 ml of water to the jelly powder and boil for 1 minute, pour hot immediately, otherwise it will freeze) and put the refrigerator for 3-4 hours ... Bon Appetit! #baked goods.appetit #desserts.appetit

• TOP 7 recipes for cool cakes and cakes in a hurry! Finger ... Recipes

  TOP 7 recipes for cool cakes and cakes in a hurry! Real jam! 1. Dessert "Chocolate fingers" 2. Cottage cheese cold cake 3. Coconut balls 4. "Anthill" - a recipe for the original cake 5. Cottage cheese "Sunshine" 6. Chocolate honey cake "Ladies' whim" 7. Cakes "Bounty" Dessert "Chocolate fingers" To prepare chocolate fingers, we need the following ingredients: 2 glasses of sugar, 1 glass of milk powder, 60 g of butter, 1 tsp. vanillin, chocolate for icing Preparation: 1. Dissolve sugar over low heat. 2. Then add milk powder, butter, vanillin and stir. 3. Roll the dough into sausages and place on parchment paper. 4. Bake in an oven preheated to 180 C for about 10-15 minutes (be careful not to burn your fingers). 5. Remove from oven and cool completely at room temperature. 6. Melt the chocolate. 7. Pour chocolate over your fingers and let it harden. Enjoy your tea! Cold curd cake Ingredients for the dough: 2 eggs 2 proteins half a cup of sugar half a cup of flour 1 teaspoon of baking powder Filling (cream): 0.5 kg of cottage cheese 100 g of butter half a cup of sugar 1 packet of vanilla sugar 15 g of gelatin 500 g of sour cream fruit (I have canned pineapples) decoration a pack of jelly fruits Preparation: 1. Beat eggs and whites with sugar until a white foam is obtained. Add flour with baking powder and bake (preferably immediately in a split form). At 180 degrees, about 15-20 minutes. Check readiness with a dry stick. You should have a thin crust. 2. Scroll the cottage cheese through a meat grinder 2 times or beat with a blender (so that there are no lumps). Beat butter, sugar and yolks with a mixer in another bowl. Mix with cottage cheese and sour cream, then knead well with a mixer. 3. Melt the gelatin in a small amount of water in a water bath until completely dissolved. Cool slightly and pour in a thin stream into

• Blancmange curd cake Recipes

  Blancmange curd cake Ingredients: sour cream (for the cake) - 0.5 tbsp. sugar (for the cake) - 0.5 tbsp. flour (for the cake) - 3/4 tbsp. soda (for the cake) - 1 tsp. chicken eggs (for the cake) - 1pc. water (for syrup + for decoration) - 80 ml + 130 ml cottage cheese (for blancmange) - 400 g cow's milk (for blancmange) - 100 ml gelatin (for blancmange) - 10 g bananas (for filling) - 2 pcs. jelly (colorless, fast-setting) - 4 g (0.5 sachets) peach (for decoration) - 1 pc. Preparation: 1. Prepare the crust dough. Mix all the ingredients in a bowl, beat with a mixer and leave in the cold for 30 minutes. Then pour the dough into a split mold, previously oiled. 2. Bake the cake in the oven at 200 degrees until golden brown. Let cool. Dissolve sugar in warm water and soak the cake. 3. Prepare blancmange. Soak gelatin in 100 ml of warm milk (not boiling water). Leave and swell - this is about 30 minutes, stirring. 4. Mix cottage cheese, sugar and sour cream with a blender. 5. Heat milk with gelatin, but do not boil, stirring constantly. And then pour the slightly cooled gelatin mixture into the curd mass and mix. 6. Bananas (but you can cut any other fruits, including canned ones) into small pieces, spread over the cake, pour the curd mass. 7. Decorate the cake with peach slices, pour over quick-setting jelly (add 1.5-2 tablespoons of sugar, 130 ml of water to the jelly powder and boil for 1 minute, pour hot immediately, otherwise it will freeze) and put the refrigerator for 3-4 hours ... Bon Appetit! #bakingrecepti #dessertsrecepti

• Curd dessert (no baking) Recipes

  Curd dessert (without baking) Ingredients: Soft curd - 500 g Sour cream 10% - 300 g Gelatin - 30 g Sugar - to taste Fruit - to taste Preparation: 1. Mix the curd and sour cream until smooth. 2. Add sugar (or honey) to taste. 3. Pour gelatin with a glass of water for 10 minutes. Then put on low heat and, without bringing to a boil, stirring constantly, wait until the gelatin is completely dissolved in water. 4. Pour gelatin into the curd-sour cream mass in a thin stream and mix thoroughly. You will get a liquid mass. 5. Put your favorite fruits or berries on the bottom of the dish. Pour over the resulting mixture and refrigerate for 1-2 hours. 6. Serve, garnish with syrup, a sprig of mint and berries. Bon Appetit! # breakfastrecepti #dessertsrecepti

• Poppy coconut cake Recipes

  Poppy coconut cake Ingredients: ● 150 g plum. melt butter ● 0.5 tbsp. sugar ● 1 glass of coconut flakes ● 100 - 150 g of ground poppy seeds ● 3 eggs ● 1 glass of flour ● 1 bag of baking powder ● 200 g of sour cream Preparation: Poppy seed, coconut flakes, sugar, eggs - beat, add melted butter - beat, sour cream beat, sift flour with baking powder, beat everything, put in a greased form. In a multicooker, baking mode is 65 min. In the oven for 40 minutes at 180g. Cream: 2 cups milk, 1 cup sugar, 2 eggs, 4 tablespoons flour. Egg + sugar + flour-mixer mix + a little milk. Heat the rest of the milk and pour this dough into the heated milk, stir and heat until thickened. You can use a water bath. I am on low heat, stirring constantly with a whisk. The cooled cream can be whipped with butter, 200 grams. Cut the cake slightly warm into 3 parts, smear with cream. Garnish with coconut chips. #dessertsrecepti

• Banana curd muffins with kiwi Recipes

  Cottage cheese-banana muffins with kiwi Ingredients: 150 g cottage cheese 120 g sugar 2 eggs 60 g butter 120 g flour banana kiwi vanillin 1 tsp. baking powder powdered sugar for sprinkling Preparation: 1. Beat eggs with sugar until froth 2. Cottage cheese and softened butter mix in a separate bowl. 3. Without stopping to work as a mixer, add curd-creamy mass to the beaten eggs. To stir thoroughly. 4. Add vanillin, baking powder. Mix. 5. Add flour. Knead the dough with a mixer. 6. Peel banana and kiwi. Cut into small cubes. Add to the total mass and mix. 7. Put the dough in tins oiled with vegetable oil or lined with parchment. I got 10 pieces. 8. Bake in an oven preheated to 190 ° C for about 30-35 minutes. Willingness to check with a toothpick. #dessertsrecepti

• Creamy chocolate cake "Pina-Colada" Recipes

  Creamy chocolate cake "Pina-Colada" Ingredients: For the crust: 270 g of condensed milk, 2 eggs, a bag of vanilla sugar, 100 g of starch, 150 g of flour, 1 tsp. soda (extinguish with citric acid or lemon juice). Soufflé: pour 25 g of gelatin into 4 tablespoons. water, leave for 15 minutes to swell. In a separate bowl, beat sour cream (300 g 20%), condensed milk (300 g) and vanilla sugar. Preparation: Mix eggs, condensed milk and vanilla sugar. Add starch, stir. Add flour, baking soda and knead a not very thick dough. Divide the dough in two. Add cocoa to one part (2-3 tbsp. L.). Pour the light part of the dough into the mold, pour the dough with cocoa on top with a spoon. Put in an oven preheated to 180 degrees. Bake for 30-35 minutes. Cut the finished cake in half. Saturate with Pina-Colada syrup (both cakes). Put one cake in a split form. Pour soufflé on it. Melt the gelatin in a water bath. Also, in a water bath, slightly heat the sour cream mixture. Pour gelatin into the warm mixture. Beat again. Pour the soufflé onto the cake and refrigerate for solidification (an hour or two). Remove the cake from the refrigerator, remove from the mold. Cover with the second cake on top. Drizzle with glaze. Glaze: 3 tbsp. l. sugar, 3 tbsp. l. cocoa, 3 tbsp. l. Melt milk over low heat, stirring add 50 g of butter. Do not bring to a boil! Sprinkle the cake with white chocolate chips. Decorate with marmalade and nuts. And the final moment is to coat the edges and sides of the cake with cream. Cream: 8 tbsp. l. dry cream, 1 tbsp. cocoa, 1 tsp. solution coffee, a bag of vanilla sugar, 3 tbsp. milk and 1 tbsp. liqueur "Baileys". Beat with a mixer. You will get a slightly liquid cream, but after standing in the refrigerator, it hardens a little.

• Poppy cake Recipes

  Poppy cake Ingredients: 3 room temperature proteins 120 gr. poppy seeds 250 ml. milk 180 gr. soft butter 150 gr. sugar a bag of vanilla sugar a pinch of salt 300 gr. flour cream: 350 gr. mascarpone 150 gr. powdered sugar a packet of vanilla sugar Preparation Bring the milk to a boil, add the poppy seeds, cover the saucepan and remove from the heat. Beat butter with 100 gr. sugar and vanilla, add flour, stir until smooth, pour in milk with poppy seeds and mix again. Beat the whites with a pinch of salt until soft peaks, add the remaining sugar and beat until a strong, stable foam. Gently mix the dough with the whites. You get a lot of dough, so take a form with a diameter of 25 cm, grease with butter, sprinkle with flour, transfer the dough and bake for about an hour at 180 degrees, check the readiness with a toothpick. Remove the finished cake from the mold, cool and divide into two cakes. Prepare the cream, beat the cold mascarpone with powdered sugar and vanilla, coat the first crust, cover with the second and grease the top and sides with the remaining cream. Leave the cake in the cold for a few hours, and then enjoy it! The author of the recipe is Tarelkina

• Cake "Orange mood" Recipes / Cakes & Pastries

  Cake "Orange mood" Ingredients: for a biscuit cake: 3 eggs 50g sugar 1 pack of vanilla sugar 1 tsp. lemon juice 75g flour ½ tsp baking powder for filling: 400 g cottage cheese 9% 200 g sour cream 19% 3 tbsp. lemon juice 4-5 tablespoons sugar 20-25g gelatin + 100g milk for pouring gelatin for decoration: fruits (berries) - any (according to the season and desire). If used frozen or canned, drain well. Colorless cake jelly (or apple or grape juice can be gelatinized). I have oranges and Haas orange flavored jellies. Preparation: prepare the biscuit: separate the whites from the yolks. Beat the whites into a thick foam and set aside. Beat the yolks until foamy, adding 2 tbsp. hot water. Add sugar and vanilla sugar gradually. Beat until a light mass is formed. Add lemon juice. Put the beaten egg whites into the mixture and mix gently with a whisk. Mix flour with baking powder and sift onto the resulting mixture. To mix everything. Heat the oven to 200 degrees. Line the cake pan with baking paper. Pour the dough into a mold, smooth and bake for 8 minutes (I baked for 16 minutes in a d = 26 cm mold). Cool the finished biscuit in the form. The biscuit turns out to be even, does not swell. Very airy, light and delicate. It is not necessary to saturate it! Filling: pour gelatin to swell. Dissolve in 30-40 minutes (it is better to use Haas Instant Gelatin). Let cool slightly (5 minutes). Beat the cottage cheese, sugar, lemon juice in a mixer. Add whipped sour cream. Continuing to beat, add the dissolved gelatin. Lay out the detachable form with sides with cling film, put the cake layer. Lay out the filling, smooth out. We send it to the refrigerator for a couple of hours (if the gelatin is "Haas", then for about 20 minutes) Decorate: put the prepared fruits and (or) berries on the sour cream-curd layer (it should not freeze completely so that you can have a little fruit

• CHOCOLATE SOUFFLE CAKE WITHOUT BAKING Recipes / Cakes & Pastries

  CHOCOLATE SOUFFLE CAKE without baking Ingredients: For the base - 200 gr. cookies - 1 tbsp. a spoonful of cocoa - 50 gr. softened butter - 3-4 tbsp. spoons of milk For chocolate soufflé - 100 gr. chocolate - 300 gr. pasty cottage cheese at room temperature (I took the children's curd "Tyoma") - 1/4 cup of powdered sugar - 1 bag (10 gr.) of vanilla sugar - 1 tbsp. a spoonful of instant gelatin - 200 ml. cream 33% - 50 ml. chocolate or any other liqueur (optional) Preparation: The bottom of a 19 cm detachable form. Cover the bottom with a circle of parchment, grease the sides with butter, grind cookies, add butter and cocoa, stir, add milk if necessary, you should get a mass that holds the shape. Put the finished mass on the bottom of the form, tamp, put in the refrigerator. Melt the chocolate in a water bath, add powdered sugar, vanilla sugar and cottage cheese, beat everything well with a mixer, beat the cream separately. Dissolve the gelatin in a small amount of hot water (about 3-4 tablespoons), pour a thin stream into the curd mass and mix well with a mixer, then add cream and alcohol, beat again, put the cream in a mold, put in the refrigerator overnight. The next day, walk with a knife along the edge of the form, remove the side, sprinkle the finished cake with cocoa, decorate with grated chocolate or fresh berries.

• Double curd cake Recipes / Cakes & Pastries

  Double curd cake Ingredients: dough: 2 eggs 200 gr. cottage cheese 100 gr. butter 150 gr. sugar vanilla sugar 1 tsp baking powder 1/3 tsp soda 150 gr. flour cream: 250 gr. sour cream 200 gr. cottage cheese sugar Preparation Beat soft butter with sugar, continuing to beat add cottage cheese, eggs, vanillin, baking powder, soda. Add flour and knead the dough. Transfer to a greased form (I have a diameter of 23 cm) and bake until tender at 180 degrees, check with a toothpick, 40 minutes. From the cooled crust, make two and layer with cream. For the cream, beat the sour cream with cottage cheese and add sugar to taste. All moisture from the cream will be absorbed into the cakes and a dense curd layer will remain throughout the cake. The cake is well soaked and becomes very tender, store in the refrigerator.

• Souffle cake (Bird's milk) Recipes / Cakes & Pastries
• Curd cake in a pan Recipes / Cakes & Pastries

  Cottage cheese cake in a frying pan Ingredients: 1 egg 200 g of cottage cheese, 1 cup of sugar vanillin 250-300 g of flour 1 tsp of slaked soda. Cream: 500 ml of milk, 1 egg, 1 tbsp of sugar, 3 tbsp of flour, vanillin, 150-200 g of oil drain, nuts. Preparation: Grind an egg with sugar and flour, add vanillin, pour in milk. Stir with a whisk, put on low heat, cook until thick, stirring constantly. Cool completely. Beat the butter with a mixer, gradually adding the cooled custard mass. Mix the egg with sugar, add cottage cheese, vanillin, baking soda and gradually add flour until the dough is not quite steep, but firm. Divide into 6-8 parts. Roll out thinly, prick with a fork so as not to swell. Bake in a pan until browned on both sides. Trim off uneven edges. Cool. Grease the cakes with cream, sprinkle with nuts and chocolate.

• Souffle cake (Bird's milk) Cakes and pastries

  Souffle cake (Bird's milk) Ingredients: For biscuit 3 eggs 100 g sugar 100 g flour butter for greasing the mold For soufflé 5 proteins 25 g gelatin (120 ml water) 200 g condensed milk 100 g butter 50 g sugar vanilla sugar Preparation: Gelatin must be soaked in cold water for 20 minutes. When the gelatin swells, mix with half the sugar and put on the fire until the gelatin and sugar are completely dissolved. Cool For a biscuit, beat the eggs with sugar for about 5 minutes. Sift the flour and add to the eggs and sugar, mix well ... Grease the mold with butter, pour out the dough and bake for 25-30 minutes at 180 g. Check the readiness with a match, it must remain dry. Remove the biscuit from the mold and allow to cool. Cut into 2 parts. Now the soufflé. Beat the proteins at low speed, gradually increasing it. After 5 minutes, when the whites are already well beaten, add the remaining sugar and vanilla sugar in 2 stages. Beat butter (room temperature) with condensed milk until smooth. Add gelatin and butter to the proteins. Mix everything with a mixer. Put the soufflé on the bottom of the biscuit and cover with the second part. Put in the refrigerator for at least a couple of hours. To coat the finished cake with chocolate, melt heavy cream (approx. 80 ml) with 100 g of chocolate and brush over the cake.

• Souffle cake (Bird's milk) Cakes and pastries

  Souffle cake (Bird's milk) For biscuit 3 eggs 100 g sugar 100 g flour butter for greasing the mold For soufflé 5 proteins 25 g gelatin (120 ml water) 200 g condensed milk 100 g butter 50 g sugar vanilla sugar Gelatin must be soaked in cold water for 20 minutes. When the gelatin swells, mix with half the sugar and put on the fire until the gelatin and sugar are completely dissolved. Cool For the biscuit, beat the eggs with sugar for about 5 minutes. Sift the flour and add to the eggs and sugar, mix well. Grease the mold with butter, pour out the dough and bake for 25-30 minutes at 180 g. Check the readiness with a match, it must remain dry. Remove the biscuit from the mold and allow to cool. Cut into 2 parts. Now the soufflé. Beat the proteins at low speed, gradually increasing it. After 5 minutes, when the whites are already well beaten, add the remaining sugar and vanilla sugar in 2 stages. Beat butter (room temperature) with condensed milk until smooth. Add gelatin and butter to the proteins. Mix everything with a mixer. Put the soufflé on the bottom of the biscuit and cover with the second part. Put in the refrigerator for at least a couple of hours. To coat the finished cake with chocolate, melt heavy cream (approx. 80 ml) with 100 g of chocolate and brush over the cake.

• Curd cake in a pan Cakes and pastries

  Cottage cheese cake in a frying pan Ingredients: 1 egg 200 g of cottage cheese, 1 cup of sugar vanillin 250-300 g of flour 1 tsp of slaked soda. Cream: 500 ml of milk, 1 egg, 1 tbsp of sugar, 3 tbsp of flour, vanillin, 150-200 g of oil drain, nuts. Grind an egg with sugar and flour, add vanillin, pour in milk. Stir with a whisk, put on low heat, cook until thick, stirring constantly. Cool completely. Beat butter with a mixer, gradually adding the cooled custard mass. Mix the egg with sugar, add cottage cheese, vanillin, baking soda and gradually add flour until the dough is not quite steep, but firm. Divide into 6-8 parts. Roll out thinly, prick with a fork so as not to swell. Bake in a pan until browned on both sides. Trim off uneven edges. Cool. Grease the cakes with cream, sprinkle with nuts and chocolate.