How to make a tender cake. Very soft, delicate cake “how lovely”, inexpensive, but very tasty

Almost all housewives want to have the simplest and most delicate, very tasty cake in their recipe box. The recipe for such a cake exists in real life. It is absolutely not difficult to prepare, so any novice housewife can handle it.
Cakes:
- a can of condensed milk;
- 2 eggs;
- 250 grams of flour;
- 1 packet of vanilla sugar;
- 1 teaspoon baking powder.
Impregnation:
- 1 glass of water;
- 0.5 cups of sugar;
- 2-3 tablespoons of liqueur, brandy, cognac.
Cream:
- 500 grams of sour cream;
- 1 glass powdered sugar;
- nuts, raisins, dried fruits or candied fruits as desired.

Recipe with photos step by step:

In order to receive delicate cake First of all, be sure to start preparing the cakes. To do this, pour condensed milk into a deep bowl and beat in 2 eggs.




After this, sifted flour and baking powder are added.

You can start mixing the dough with a spoon, but gradually you will need to continue kneading the dough with your hands. Knead the dough until it stops sticking to your hands. If there is not enough flour, then you should add it. Everything will depend on the thickness of the condensed milk and the size of the eggs.




The dough can be allowed to rest for five or ten minutes. At this time it is best to cover it. After resting, the dough is divided into pieces of equal size. There can be from 4 to 6 such pieces. Each piece of dough is rolled out in the shape of a circle.




The oven is heated to 180 degrees. Bake the cakes for 5 to 7 minutes. Everything will depend on the oven.
The cakes must cool completely.

For impregnation, you need to heat water and dissolve sugar in it. When the water has cooled, add cognac.






To prepare the cream, sour cream is whipped with sugar and vanilla sugar.




In order to assemble the cake, you need to put a tablespoon of cream on the dish. The first cake is laid out on this cream, which needs to be soaked in syrup and greased with cream. You can put dried fruits, nuts or raisins on top of the cream.




This way the whole cake is assembled. When the cakes are cut, there are scraps left that can be crushed with a rolling pin and sprinkled over the cake.

In order for the cake to be tender, it must be well soaked. To do this, you can put a large bag on the cake pan and put the cake in the refrigerator overnight to soak.




The next day the cake will be the most tender and delicious. The cakes are very tender and tasty thanks to condensed milk. Impregnation with alcohol allows you to impart a very delicate and subtle aroma.

A simple, delicate cake that just melts in your mouth. Brew to it aromatic tea and enjoy a pleasant evening!

Ingredients

For the test:

✓ Flour - 1 cup

✓ Sugar - 1 glass

✓ Baking powder - 1 tsp.

✓ Eggs - 5 pcs.

✓ Vanillin - to taste

For cream:

✓ Eggs - 1 pc.

✓ Milk - 1 glass

✓ Granulated sugar- 0.5 cups

✓ Flour - 2.5 tbsp. l.

✓ Butter - 50 g

For the glaze:

✓ Butter - 50 g

✓ Cocoa - 3 tbsp. l.

✓ Granulated sugar - 4 tbsp. l.

✓ Sour cream - 4 tbsp. l.

✓ Vanillin - to taste

Cooking recipe

1. To make the dough, we need to beat the eggs with vanilla and sugar, then add flour, baking powder and beat all the ingredients again.

This is a win-win sponge cake recipe that turns out fluffy and tender in absolutely all cases.

2. To prevent the dough from sticking, grease the baking dish with butter or margarine.

3. Pour the dough into the mold and place it in hot oven. Bake over moderate heat for about an hour. The oven temperature should be approximately 180°C.

5. As soon as the cream thickens, remove it from the heat and add butter and beat everything again. Ready cream cool.

6. Then cook the glaze. Take a saucepan and put the butter cut into pieces into it. Place the saucepan over low heat and melt the butter.

7. Ready cake cut lengthwise into two halves. Place all the cream on one half of the cake and smooth it out with a knife.

Place the second part of the cake on top and generously pour over everything chocolate icing. Place the prepared cake in the cold for 3-4 hours to soak.

Bon appetit!

“Tenderness” cake is a combination of delicate, “melting” textures, distinguished by a non-sweet caramel-creamy taste. These are airy, chilled cakes reminiscent of your favorite ice cream.

Cake “Tenderness” with condensed milk

Compound:

Cream:

Dough:

• condensed milk - the remaining half a can (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:

• ready-made coffee (not hot) – 0.1 l.

Cooking steps:

1. Satisfied water bath(for cream): boil water in a saucepan, place a container in it (not on the bottom).
2. In a container in a bathhouse, a well-mixed mixture of three components is heated: yolks, condensed milk, milk.
3. Keep stirring the cream and lightly whisking, scraping the sides of the bowl with a spoon so that the mixture does not burn.
4. After 4 min. pour in a mixture of starch with 1 tbsp. l. water, continue to cook on low heat(stirring).
5. The oven is set at 180 °C.
6. To get fluffy sponge cake, beat the mixture of eggs, 2 g of salt, sugar, bringing the mixture to the consistency of meringue foam (for 8 minutes).
7. Add butter (warm) and condensed milk to the mixture.
8. Flour, cocoa, and baking powder are sifted over the workpiece. Beat everything to form a soft, homogeneous dough. https://www.youtube.com/watch?v=HSGi2PvSWaY
9. The dough is leveled in a special “biscuit” form and left in the oven.
10. After 30 min. check the cake using a wooden stick: if the dough does not remain on it, the sponge cake is ready.
11. Finish the process by preparing the cream: cocoa, warm butter for 1 minute. beat. Add a little oil to the oil custard, continuing to beat. The mixture should be homogeneous. If you need more thick cream, leave for 3 minutes. in the freezer.
12. Divide the cakes into three plates with a thread, pour warm coffee over each evenly.
13. The resulting cream is used to cover the cake layers and the surface of the cake.
14. To soak the biscuits, 1–2 hours are enough (preferably in the refrigerator).

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

Step-by-step recipe from Grandma Emma

Compound:

Cream:

Biscuit:

• butter – 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 glass).

Cooking steps:

1. The oven is set at 180 °C.
2. Eggs with additional yolks and sugar are brought with a mixer to a fluffy mass without grains.
3. Heat the mixture in a water bath, whisking for 1 minute. (up to 40 °C).
4. Remove the mixture from the bath and beat with a mixer at maximum power (12 minutes).
5. Sift the flour over the egg foam, mix with a spoon from the edges to the center, without disturbing the splendor of the mass.
6. Add 2 tablespoons to liquid butter egg dough, mix and pour into the main dough, carefully mix thoroughly.
7. On parchment paper pour the workpiece 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 down and “rest.”
10. Prepare the impregnation: stir sugar and water (until the grains dissolve), cook for a couple of minutes.
11. At the same time, let the gelatin swell in water (according to the instructions on the bag), melt the chocolate pieces in a water bath (stirring), and separately boil some of the cream prepared for the cream (300 ml).
12. The remaining 600 ml of cream is cooled in the refrigerator (or in the freezer, but not to the point of freezing). https://www.youtube.com/watch?v=epBNXE1IZmY
13. To make caramel, melt and boil sugar in a saucepan (you get a brown mass).
14. Pour boiled cream into boiling caramel, stir, remove from heat.
15. Grind the yolks until smooth, adding caramel little by little. Place the mixture on the fire and heat, stirring, to 180 °C.
16. Immediately from the heat, whisk 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 the cream, and stirred.
19. Bring cold cream to a strong foam (5 minutes).
20. The cream is poured into the cream in parts, carefully stirring each portion.
21. The cake is assembled: the sponge cake is divided into 3 equal plates with a thread, each one is greased with a third of the cream mixture, and the top and sides are covered with it.
22. The cake is kept in the refrigerator for 4 hours.
23. The finished product is thickly coated with slightly golden almond petals, decorated with strips of chocolate and cream.

Delicate caramel buttercream goes well with moist cakes. The absence of contrasting flavors and the creamy texture of the entire cake justify its name - “Tenderness”.

From sponge cakes

Compound:

Cooking steps:

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

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

“Airy tenderness” with kiwi and banana

Compound:

Cakes:

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 kiwis – 4 pcs.

Cooking steps:

1. Set the oven to 170°C.
2. Each white is carefully poured into a small bowl, checked to make sure there are no drops of yolk in it, and poured into a common container.
3. The yolks and sugar are ground and brought with a mixer to a light cream color.
4. Carefully transfer the whites into the yolks (if it’s the other way around, the foam will settle), beat for 4 minutes.
5. The flour, sifted once, 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 and send it to bake.
7. After 30 minutes, use a wooden skewer to check if the baked goods are ready.
8. Cover the biscuit with film to prevent it from drying out and leave it in the room for 4 hours (or overnight).
9. The cream is prepared from sour cream with vanilla and condensed milk. They are whipped to form a strong airy mass.
10. “Impregnation” is boiled from sugar and water (until it has a caramel color and no grains). The cooled syrup is placed in the cold.
11. Cutting fruits.
12. The cake is divided into 3 crumpets, greased with cold syrup, and treated with cream.
13. Rows of bananas or kiwis are distributed on each layer (alternately).
14. Apply a thick layer of cream to the surface and sides.
15. Let the cake stand for 5 hours (preferably overnight).

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

Cooking without baking

Compound:

Cookie “cakes”:

• salted cracker – 0.25 kg.

Cream:

Glaze:

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

Cooking steps:

1. Beat eggs with condensed milk, vanilla, and dilute with milk until smooth.
2. Cook the mixture over low heat for 3 minutes, stirring and checking the bottom with a spoon (so that the mixture does not stick).
3. Leave the composition to harden.
4. Mix sugar with cocoa, melt the mixture in milk, cook for 2 minutes.
5. Beat the warm butter until it reaches the texture of cream, mix with the cooled sweet mass and beat.
6. The crackers are distributed on parchment in a deep bowl, followed by the cream.
7. Make layers until the ingredients run out.
8. Cover the workpiece with glaze.
9. You can enjoy the product, left for 3 hours in the refrigerator. https://www.youtube.com/watch?v=jXUdSvk-7L8

This cake is eaten with a spoon due to its very soft texture. Custard goes well with a salty layer. When cold, milk-caramel cream resembles ice cream.

With meringue at home

Compound:

Meringue:

Filling:

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

Decoration:

• 35 g chocolate chips (2.5 tbsp);
• strawberries - 0.7 cups. (more than half).

Cooking steps:

1. Beat the whites in a dry bowl (without drops of yolk).
2. The oven is turned on at 120 °C.
3. Bring the whites with a mixer to a transparent foam, add powder one spoon at a time and continue beating for 10 minutes. (until strong peaks).
4. Pour 0.5 meringue onto one parchment paper on a baking sheet, the second part onto a second sheet of baking paper.
5. Meringue is prepared at 100 °C for 1 hour 30 minutes. (they don’t open the closet all this time).
6. Dryness and creamy color of the cakes are an indicator of readiness.
7. Golden (heated on a baking sheet) peanuts are crushed into large grains with a rolling pin.
8. Whip cold cream, add powder, repeat the process.
9. Stop whipping as soon as the cream becomes dense and does not spread on the spoon.
10. Cake layers: cake, cream, nuts (2 times).
11. Pieces of strawberries cut into petals are placed on the surface of the cake.
12. Immediately after assembly, the cake will be crispy, and after 12 hours it will turn into delicate mousse. Choose an option to suit your taste. https://www.youtube.com/watch?v=_tZAaI1R_F4

There is no flour or cookies in this version of the Tenderness Cake, making the texture even more tender. Meringue with cream and strawberries, chilled to soft ice cream temperature - another delicious variation this dessert.

Curd cake “Tenderness”

Compound:

Cream:

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

Cooking steps:

1. The oven is turned on at 170 °C.
2. The butter is used to make shavings, which are ground to a homogeneous paste with cookies and left in the cold.
3. Grind the eggs, add sugar, and bring with a mixer to a creamy texture.
4. Mix sour cream and flour.
5. The cottage cheese is “passed” through a sieve (to a tender paste).
6. Mixed egg cream, sour cream, curd paste.
7. The cookie composition is laid out on parchment in a deep baking sheet, pressed to the bottom and walls.
8. Curd paste is poured into this cookie mold.
9. Bake the product for 45 minutes.
10. Vanilla and regular sugar are added to the sour cream and ground so that there are no grains.
11. Pour sweet sour cream over the cake, return to the oven after 5 minutes. dessert is ready. https://www.youtube.com/watch?v=N4o1d_F_J5c

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

A cake with sponge cake and jelly always turns out very tender. Making biscuits using a mixer is a pleasure. As soon as this miracle appeared at our house, I bake this dough most often. And, of course, the main dessert is always His Majesty the Cake. And although biscuit dough Cooking is not difficult, you must adhere to the following rules. Eggs must be room temperature. You need to remove them from the refrigerator about 2 hours before cooking. You need to pour the dough into the mold and put it in the oven smoothly. Be careful of the mold hitting the counter and oven. Also important factor there will be compliance temperature regime and baking time.

If you are preparing a cake on the eve of the celebration, then the cakes can be wrapped in cling film and put it in the refrigerator overnight. In the morning you can finish the cake and by evening it will harden well. After resting in the refrigerator, the biscuit becomes moister and tastes richer.

Jelly is prepared with sweet jam and low-fat kefir or yogurt, which adds light cake milky sourness.

You can use any jam, but the cake will taste better with something sweeter. The recipe used raspberry jam, the cake was decorated with berries. You can decorate the cake as you wish. The surface of the cake will look original if you connect the slices apricot jam and pitted cherries.

Ingredients:

for biscuit:

• 5 eggs;
• 1 tbsp. Sahara;
• 1 tbsp flour;
• a packet of vanillin;
• 0.5 tsp soda; 1 tbsp. vinegar;
• a small pinch of salt.

for jelly and impregnation sponge cakes:

• 1 l. kefir;
• 250 ml sweet jam;
• 25 g gelatin.

Delicate cake recipe with photo

First, let's prepare the sponge cake for the cake.

The biscuit dough prepares quite quickly, so before starting cooking, set the oven to preheat to 200 degrees.

1. Break it deep. a bowl of 5 eggs, add sugar..

2. Beat with a mixer until the sugar grains dissolve. The egg mass should approximately double in volume and many bubbles will appear.

3. Add sifted flour and vanillin. First, mix the dough with the whisks of the mixer that is turned off so that the flour absorbs a little of the liquid and does not scatter in different directions. Then turn on the mixer and beat the biscuit dough until smooth. The consistency should be like sour cream.

4. Next, you need to quench the soda with vinegar or lemon juice. Do this correctly in a small glass or cup. The soda should completely dissolve and the reaction will stop. Only after this do we pour the liquid into the dough.

5. Beat again with a mixer. The dough comes out very airy with lots of bubbles.

6. Prepare the baking dish. If we bake in a metal form, then grease it with a thin layer of refined vegetable oil. Silicone mold There is no need to grease it, we just fill it with dough.

7. Bake the dough for 20 minutes at 200 degrees. After the biscuit is ready, take it out and put it in a warm place to cool. The biscuit will settle a little, that's okay.

Preparing jelly for the cake.

8. Pour gelatin into a glass and pour cold water so that it swells. I would like to note that there are different types of gelatin, and each type must be prepared strictly according to the instructions. But even good gelatin you need to take a little more than the instructions on the package.

9. Add jam to kefir, set aside some of the berries for decoration.

10. Mix and taste. The mixture should taste like delicious berry yogurt.

11. When the biscuit has cooled completely, remove it from the mold. This is quite easy to do; a completely cooled sponge cake literally “jumps” out of the mold on its own; it only needs a little help to move away from the walls of the mold.

13. Soak the cake well with the kefir mixture. The surface must be completely wet. Thanks to impregnation, the cake will turn out even more tender.

How to make jelly for a cake.

14. Heat the gelatin in a water bath until the grains become completely homogeneous. In this case, gelatin should not boil under any circumstances, otherwise its gelling properties will be impaired.

15. Place the soaked cake back into the pan.

16. Pour gelatin into the remaining kefir and jam and mix. Pour about 1/2 of the jelly into the mold onto the cake. Move the pan with the cake into the refrigerator until the jelly hardens completely.

17. While the jelly hardens in cool place, transfer the other cake to a serving plate.

18. Carefully separate the edges of the jelly from the mold. If the jelly does not release well from the mold, you can lightly moisten a towel with boiling water and run it over the mold.

19. Carefully turn the cake with jelly over and move it from the mold to the second cake. The jelly layer should be inside.

20. Coat the cake with kefir mixture and gelatin and place in the refrigerator until completely hardened.

21. Before serving, decorate the cake with jam.

The most delicate cake with sponge cake, jelly and jam is ready! Bon appetit!

Recipes for making cakes at home with photos

cake tenderness

1 hour 40 minutes

380 kcal

5 /5 (2 )

• Inventory and kitchen appliances: tablespoon, teaspoon, knife, glass; 2 deep bowls, a bowl, a wooden or silicone spatula; mixer, parchment, springform diameter 24 cm, oven.

Required Products:

History of the cake

You know, out of curiosity, I searched the Internet for a recipe for this cake and concluded that many of them are significantly different. We can say with confidence that each recipe has its own story, each author puts his own understanding of tenderness into the name of the cake.

If we return to our recipe and fantasize, then the history of the origin of this recipe can be associated with the desire of a romantic pastry chef to surprise his lady love with a sweet gift.

The pastry chef tried to convey his tender and reverent attitude with the help of airy chiffon sponge cake, most tender buttercream with a passionate coffee note and a velvety chocolate touch. Agree, beautiful cake deserves a beautiful story.

How to make Tenderness cake at home: step-by-step recipe

Let’s figure out how to make the “Tenderness” cake step by step. For the biscuit I will need: eggs, sugar, flour, sunflower oil, boiled cold water, salt, soda, vanilla sugar, baking powder.

To prevent the biscuit dough from settling after cooking, you need to bake it in a well-heated oven. After this, let it cool without removing it from the oven, with the door open.

Recipe for cream for the “Tenderness” cake

The cake cream will be delicate, creamy with a coffee-chocolate taste and aroma. From 650 ml of cream I take a couple of spoons and mix in a bowl with a teaspoon instant coffee. I stir until the coffee is completely dissolved and leaves no lumps.


Next, in a deep bowl, beat the cream until viscosity, then add the mixture from the bowl, 15 g of cocoa and 70 g of powdered sugar to the mass and beat until a good dense foam forms. I put it in the cold for a while.


I take out the finished sponge cake, let it cool and cut it into cake layers. The height of the sponge cake is about 7 cm, it can be cut into three thin cakes, or two.


When assembling the cake, I grease the bottom of the dish with cream so that the bottom cake is also soaked on both sides. One by one, I coat the cakes with cream and put them in the refrigerator for twelve hours.

How to beautifully decorate and serve the “Tenderness” cake

When the cake is ready, I decorate it with chocolate chips. By the way, beautiful large shavings are obtained if you place the knife at an angle towards you with the tip on the chocolate. It is advisable to hold the knife blade not by the handle, but by the tip of the knife and the base, gently pulling it towards you to make shavings. You can sprinkle the edges of the cake with shavings, and on the surface, leaving a little cream, “draw” an abstract pattern or flowers. You can make curls on parchment out of chocolate, make a combination of white and black, using chocolate or coconut flakes and sifted cocoa powder.

To ensure that the biscuit dough is loose and does not settle after baking, I sift the flour and other dry ingredients at least twice. When the biscuit is ready, I let it sit in the oven for a few minutes with the door open, and then take it out. Without removing it from the mold, I turn it over and place the edges of the mold on supports (cups or glasses). I take the completely cooled sponge cake out of the mold: I cut the sides along the edge of the mold, and then open the mold.

In order for the cream to whip faster and more fluently, it needs to be whipped well cooled; it is also advisable to place the bowl in the refrigerator for 10-15 minutes.

Recipe sugar mastic, an indispensable material for decoration today confectionery, was known in the 16th century. But since sugar production at that time was expensive and not widespread, small-shaped sweets were made from mastic. And not all segments of the population could afford them.

Video recipe for making “Tenderness” cake

I bring to your attention another recipe for making the “Tenderness” cake - a video from Grandma Emma. Detailed comments on each action and their leisurely implementation will be especially useful for those who have decided to make a beautiful cake for the first time. Pay attention to the cream in this recipe: the combination of caramel, cream and chocolate will give the dessert both tenderness and a slight sugariness at the same time. Also interesting are tips on how to decorate a cake.

Simple Mascarpone Sponge Cake - Grandma Emma's Recipe

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How to make a simple Mascarpone sponge cake - recipe and tips from Grandma Emma. Mascarpone cake is a very tasty and easy to prepare cake. Mascarpone cake is very quick and easy to prepare and is instantly eaten. Simple Mascarpone sponge cake - recipe with photos and videos. Grandma Emma shares a Simple Video Recipe sponge cake Mascarpone - see details step by step recipe and ask questions → https://www.videoculinary.ru/recipe/prostoj-biskvitnyj-tort-maskarpone
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Ingredients:
Simple biscuit:
Eggs - 6 pcs.
Flour - 150 g
Sugar - 150 g
Baking powder - 5 g
Salt - a pinch
Vanilla sugar— 10 g

Mascarpone cream:
Mascarpone cheese – 300 g
Cream (fat) - 600 g
Sugar - 150 g
Vanilla sugar - 10 g
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In many of our video recipes we use music by composer Daniil Burshtein
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https://i.ytimg.com/vi/_EmMyH4QjAU/sddefault.jpg

https://youtu.be/_EmMyH4QjAU

2017-05-26T13:22:55.000Z

Invitation to discuss the cake and possible improvements

Since one, so to speak, classic recipe The “Tenderness” cake does not, I would like to know how you prepare such a cake. Maybe you can add something to the recipe I posted, to a biscuit or cream. If you have ideas on how to simplify the recipe or, conversely, add ingredients, biscuit layers or interesting options impregnation - I'm waiting for your additions and tips. I would like to see your ideas for decorating the “Tenderness” cake with photos.

Sweets have long become an integral part of our lives: sweet table for children's parties, gatherings with friends over a cup of tea, any festive event - this means serving dessert. The recipe for the “Tenderness” cake, which is easy to prepare at home, will take its rightful place in cookbook beginner and experienced pastry chef.