Breadcake cake - a step by step recipe. Crackers cake - step by step recipe Cracker cake recipe

31.05.2021

MORE THAN 20 CAKE RECIPES WITHOUT BAKING

CAKE WITHOUT BAKING "Gingerbread Pincher".

PRODUCTS:
600 g of gingerbread (equally dark and light);
3 bananas;
100 g of dark chocolate;
5 tbsp. spoons of milk;
350-400 g sour cream;
1 cup powdered sugar

COOKING:
Cut fresh soft gingerbread into 4 pieces.
Beat the sour cream with powdered sugar.
Peel the bananas and cut into slices.
Cover the spherical salad bowl with cling film.
Lay the prepared products in layers in a salad bowl in the following sequence: a layer of gingerbread, whipped sour cream, banana slices, whipped sour cream.
Repeat the sequence as many times as needed.
Cover the cake with foil, slightly press on it so that the pieces of gingerbread become tighter to each other, and place in the refrigerator overnight.
After that, turn the cake onto a platter, remove the foil and pour the icing over the cake.
The glaze is made from chocolate and milk. Grate chocolate, add milk, melt in the microwave.
Mix everything well until smooth and cool slightly.
Pour warm icing over the cake.
When the frosting is set, our Gingerbread Pinscher No-Bake Cake is ready for tea.

Fruit marshmallow cake

Compound
for the base of the cake
friable biscuits (like "Jubilee") - 300-350 g,
butter - 200 g
for the top layer of cake-dessert
marshmallow (preferably multi-colored) about 200-250 g;
cottage cheese - 400 g,
heavy cream- 0.5 liters,
2 packs of gelatin, 15 g each,
0.5 tbsp. powdered sugar
vanilla sugar - 1 sachet,
apricots or peaches (canned or fresh) - 0.5 kg.

Preparation For the base of the cake:
Leave the oil at room temperature to soften.
Break the cookies into pieces with your hands and put them in a tight bag. Tie the bag with the pieces of cookies so that there is no air in it and roll them out with a rolling pin so that the pieces of cookies turn into small crumbs.
Stir the butter and cookies until smooth.
Cover the form (it is better to take a detachable one) with foil or baking paper and evenly distribute the butter and cookies in it, put it in the refrigerator.
For the top layer of the dessert cake:
Soak gelatin in 3/4 cup of water for 40 minutes.
Peaches or apricots, rinse, pitted and cut into wedges.
Divide the marshmallow, if it consists of 2 glued halves.
Rub the cottage cheese through a sieve or beat with a blender, add cream, vanilla sugar, powdered sugar and beat until fluffy.
Heat gelatin to a boil, strain and add water to make 1.5 cups. (Take water at room temperature, boiled).
Gently pouring in the gelatinous mass, continue to beat. Leave the resulting mousse for 10-15 minutes and then beat again.
Remove the dish with butter and cookies from the refrigerator, put the marshmallows on it.

Fill the space between the marshmallows with the peach pieces.
Pour the gelatin-curd mousse into the mold.
Leave in the refrigerator until completely gelatinous.
And decorate at your own discretion ... (for example, with mastic).

Waffle cake

1 pack of waffles (square),
2 packs of cookies (square crackers work well)
1 can of condensed milk (boil),
100 g butter, you can add nuts.

Make a cream with condensed milk, butter and nuts and coat with layers of waffles and biscuits. Let stand in the refrigerator overnight.

Biscuit and condensed milk cake

500 gr. cookies,
1 glass of walnuts
1 can of condensed milk.

Crumble the cookies with your hands into small pieces, add chopped nuts and condensed milk. Mix everything, form a cake of any shape from this mass and refrigerate until it solidifies (you can keep it in the refrigerator for a long time, it will not hurt him). When it hardens, you can pour it over with chocolate icing or melted chocolate. Then put it back in the refrigerator and keep there until it's time to eat the cake.

Cookie and cottage cheese cake

1/2 kg of cookies,
1/2 kg of cottage cheese,
150 g oils,
1 cup of sugar

Grind cottage cheese with butter and sugar, divide the mass into 2 parts. Add 2 tablespoons to one part. l. cocoa, in the other - raisins. Lay out a layer of cookies on foil or polyethylene (each liver is pre-moistened in milk), apply cottage cheese with raisins on this layer, then cookies again, on top - cottage cheese with cocoa and another layer of cookies. Cook the glaze from 1 tbsp. tablespoons of sugar, 1 tablespoon of water, 1 tablespoon of butter and cover the top of the cake. Put the cake in the refrigerator for 2 hours.

Cake "Shalash"

150 g softened butter
1/2 cup sugar
200 gr. mix cottage cheese.
2 packs of cookies

Dip the cookies in warm milk and spread out on clean paper, grease with butter, put a layer of cookies, the whole mass on it, then cookies again so that you get a hut. Put in the cold for 2 hours.

"Jubilee" cake

1 kg. cookies
1 can of condensed milk,
200-250 gr. butter,
1/2 l. milk.

Cream: Beat butter with condensed milk. Divide the cookies into several parts (depending on how many layers the cake has, but 3-4 is better). Dip 1 piece in milk, slightly moisten (do not soak) and place on a large flat dish so that a rectangular layer is obtained. Lubricate with cream. Then again cookies and cream. The size and height of the cake are optional. Can be garnished with fruits, berries, nuts, coconut, or sprinkled with chopped cookies. It is advisable to give time to soak.

Log cake

800 gr. cookies (dry will not work),
250 g butter,
1 can of condensed milk
4-5 st. l. cocoa powder
1 cup walnuts (instead of nuts, seedless raisins can be used)

Crumble the cookies into small pieces, put in a bowl, mix with the nuts. Separately, in a saucepan, melt the butter, add the condensed cocoa, stirring constantly, bring to a boil. Pour hot cocoa cookies with nuts, mix everything well, and put hot in a plastic bag. Shape it into a "log", tie it with a string and place in the freezer. In an hour, the cake is ready.

Anthill cake

A can of boiled condensed milk is pounded with a pack of butter. Whole kosher corn sticks are mixed (smeared) with this cream. The resulting mass is wrapped in foil, shaped into a loaf, log or long triangular prism and placed in the refrigerator. When the butter has solidified, unfold and cut across with a sharp knife. It turns out very nice and tasty when cut.

House cake

400 gr. cottage cheese, 1 glass of sugar, 150 gr. Stir the butter thoroughly.
Place 15 pieces of square cookies 3x5 on a wide cellophane on a board. If the curd mass is thick, then the cookies should be dipped in milk for 1-2 seconds. Put 1/2 of the curd mass on top of the cookies, another 15 pieces 3x5, on top the second half of the curd mass. Roll up the "House", coat the top and end with fondant. Wrap in cellophane and refrigerate for 2-3 hours.
Fudge: 1-2 tablespoons. cocoa spoons, 2-4 tables. tablespoons of sugar, 1-2 tablespoons. spoons of milk. Melt everything over low heat. Let cool and add 50 gr. butter, stir.

Cake "Carpathians"

400 gr. fresh cottage cheese,
200 gr. butter,
some milk, cocoa, sugar,
cookies (necessarily square, for a given quantity of products you will need 54 pieces.),
if desired, fresh berries or berries from jam (but you can also without them).

Glaze: 3 tbsp. spoons of milk
4 tbsp. cocoa spoons
3 tbsp. tablespoons of sugar.

Mix butter and cottage cheese until a homogeneous mass is formed, add sugar to taste. The mass should be sweet enough, but not too much. Divide the resulting mass into three parts. Add cocoa to one part until the desired color is obtained. Brew strong tea and dip the biscuits there in turn. The biscuits should be soft, but care should be taken not to get soaked at all. Place the cookies softened in this way on a pre-prepared clean plastic wrap (a simple bag will do). The result should be a 3x6 layout. Grease the stacked biscuits with a white mass. Put another layer of softened cookies on top. Now grease with brown paste. Place the last layer of cookies on top and brush with the remaining mass. Berries can be laid along the last layer.
Now comes the tricky part. Attention!!! This must be done carefully. Since the cookie is 3x6, you need to make a triangle from the layers. To do this, lift the edges of the bag and connect to each other. Put the resulting cake in the cold, in the winter it is better on the balcony, in the summer in the refrigerator. After it has stood for 30 minutes (further for an amateur), you can pour it on top with chocolate icing.

Glaze. Mix the glaze ingredients and bring to a boil. It is better to cool the glaze a little, but so that it remains liquid. Now the cake should stand for 4 hours in the cold. After that, it can be served on the table.

No baked nut cake

1/2 kg of cookies,
1 cup shelled walnuts
1 can of condensed milk.

Add nuts, condensed milk to finely crushed cookies, stir well. Put the mass in a tray, cover and cool for at least 30 - 40 minutes. Then sprinkle with sugar and cocoa. The cake is ready.

Puff pastry cake

175 g margarine,
2 eggs,
150 g powdered sugar
a pinch of salt,
40 gr. cocoa,
1 tea a spoonful of instant coffee,
40 gr. ground almonds
about 25 pieces of cookies,
200 gr. chocolate glaze.

Melt and then let the margarine cool. Beat eggs with powdered sugar, salt and cocoa. Dilute coffee in 1 table. a spoonful of hot water, add to the resulting mass along with almonds and margarine. Lay out the rectangular shape with paper. Put the cookies in a bag and grind with a rolling pin. Fill the form by alternating between cream and cookie crumbs. Finish with a layer of crumbs. Leave a little cream. Put the cake in the refrigerator. Place on a platter before serving. Spread the remaining cream on top. Melt the glaze in a water bath, spread on top. Decorate the cake if desired with raspberries and lemon balm.

Chocolate sausage

300 gr cookies
200 g butter (not salted)
1 egg
3 tablespoons cocoa
1.8 cups sugar. sand
2 tablespoons of water
raisins, nuts

Hold the oil at room temperature for 12 hours.
Break the cookies. Mix cocoa with sand, pour in water,
put 1/3 of the oil. Put on fire, bring to a boil
and simmer for 5 minutes. Cool, drive in an egg,
put in the remaining butter, mix well, pour out the cookies
and raisins with nuts, mix. From tracing paper, make a shape in the form
sausages (you can wind it on a rolling pin and tie one end).
Pour the mass into the mold and put in the cold.

Pie "Potato"

1kg biscuits or straws
5-7 teaspoons of cocoa
1-5 cups sugar
1 pack of margarine (better than butter),
4 eggs.

Pass the cookies or straws through the meat grinder, add cocoa,
sugar, melted margarine and eggs. All is well mixed,
make balls and refrigerate. You can add ground nuts.

Apple cake "I'm in a hurry"

0.5 kg of apples,
1 pack of cookies (250 g),
50 g raisins
100 g walnuts
30 g sugar
300 g cream
zest of 1-2 lemons or cinnamon

Peel the apples and grate them on a coarse grater. Mix grated apples with crushed cookies, raisins and other products. Place in a cake pan, top with whipped cream.

Apple cake with semolina

750 g apples
1 glass of milk
100 g of honey
25 g semolina
30 g nuts, lemon peel,
100 g sugar.

Cook a thick porridge from milk, honey, cereals. Pour in finely chopped nuts, sugar, lemon zest. Mix everything, put in a cake pan, level the surface and cool in the refrigerator (15-20 minutes). Peel the apples, cut into slices, sprinkle with sugar, put them on top of the cake, and on them whipped cream.

No-bake super cake

200 g biscuit cookies or just a biscuit.
40 g butter
450 g cottage cheese
40 g icing sugar
zest and juice of 2 lemons
100 g grapes

Crumble the biscuits, dissolve the butter over low heat, combine the biscuits and butter. Spread in a thin layer on the bottom of the cake tin. Combine cottage cheese, icing sugar, zest and lemon juice in a deep bowl. Put the mass in a mold and place in the cold for 30 minutes. Gently remove the cake from the pan, garnish with fresh grapes or mint leaves.

No bake cake

500 g cookies
1 cup chopped walnuts
1 can of condensed milk,
1 tbsp. a spoonful of cocoa and 1 tbsp. a spoonful of granulated sugar.

Finely chop the cookies, add chopped nuts and condensed milk. Stir well, place on tray, cover and chill in refrigerator for 40 minutes. Then sprinkle the cake with sugar and cocoa and serve.

Chocolate Truffle Cake

Cookies - 250 g
oil - 100 g
cinnamon - 1 teaspoon
interlayer:
almonds - 50 g

Filling:
dark chocolate - 600 g
oil - 200 g
cream - 500 ml
any liquor - 4 tablespoons
almonds - 100 g ground

Heat cream and butter in a saucepan until boiling. Remove from heat, cool slightly and add chocolate pieces. Mix well. Add the almonds, cool a little more and add the liquor.
Grind the cookies and stir with melted butter and cinnamon. Place the cookies in a baking paper lined with removable edges. Sprinkle with almonds. Pour the chocolate mixture over the top.
Refrigerate for 6-12 hours.
Then take the cake out of the mold and serve

Cold cheese cake with mango

Mango puree - 250 g (canned mango through a sieve)
cream - 200 ml
eggs - 3
cottage cheese - 200 g
sugar - 50 ml
vanilla sugar - 100 ml
decoration:
chocolate - 1 bar
mango puree - 150 g

Beat the cream, separate the yolks from the whites. Beat the whites into a stiff foam.
Mix yolks one by one with cottage cheese, add plain and vanilla sugar, mango puree.
Lastly, gently stir the whipped egg whites and add them carefully to the mixture.
Pour the mixture into a round dish, cover with plastic wrap and place in extreme cold (freezer) for at least 4 hours. The cake can be stored later in the refrigerator.
The cake must be taken out of the refrigerator 30 minutes before serving, removed from the mold. Stir the mango puree, pour over the cake and garnish with the chocolate pieces.

Cake "Karukaka"

Loose biscuits - 400 g
butter - 200 g
sugar - 3/4 cup
cocoa - 4 tablespoons
cold coffee drink - 1/2 cup
raisin
nuts
candied fruit

Beat the butter and sugar. Separately grind the cookies into a powder.
Add coffee to foam, stir. Add cocoa, raisins, chopped nuts and / or candied fruits. Stir in the cookies, leaving some for garnish.
Put everything in a mold, sprinkle with the remaining cookies and refrigerate to solidify.
Balls can be rolled up and rolled in the remaining cookie crumbs

No baked apricot cake

200g butter
300g sugar
200g butter crumbs,
1 egg,
1/2 teaspoon vanillin and 800g apricots.

Beat butter with half the sugar, add ground crackers, egg and vanillin. Put the mass in a detachable form moistened with water and refrigerate.
Mash fresh apricots and sugar, cover the cake with a thick layer and refrigerate again for 3 hours.
After hardening, open the side and place the cake on a platter. Top cake can be garnished with whipped cream

Apple pie (with almond biscuit)

For filling:

5 medium apples (sour or semi-sour varieties), peeled.
40 g cl butter
3/4 Art. dark brown sugar

Dough:
4 eggs
1/2 cup (100 g) sugar
200 g floured almonds
50 g grated dark chocolate
2 tablespoons dried or chopped biscuits
1/2 teaspoon baking powder.

Form 20 * 30 (lay with baking paper) or round -26 cm (it is advisable to use a non-detachable form. Be sure to lay with baking paper.
Dukhovka 185 gr
baking time-40-45 min.

1. In a frying pan, melt the butter and melt the sugar a little.
2. At the bottom of the mold, spread the sugar-oil mixture.
3. Cut the apples in half, peel the middle and cut each half into 5-6 slices.
4. Arrange the apples on the sugar.
5. Beat eggs with sugar in a mixer - 5 minutes. at high speed
6. Reduce the speed of the mixer, add all other products. Mix for 2 minutes.
7.Pour the dough over the apple and soften. Put to bake.
After 1/2 hour, cover with foil.
8. Remove the cake from the oven. Cool for min. 5. And then turn it over ... (Well, where and where to turn it ... Wherever you think you need it there and turn it over ... Just do not confuse the dish and the trash can ... :))) then littering is a necessary thing ... but not for our pie :)))

Supplements:

If you don't have brown sugar ... Do not despair ... So you understand ... there will be no apples in caramel ... but it will still be delicious. But in this case, take 1 + 1/4 tbsp for the dough. sugar., and make the apple layer simpler ... Just grease well with butter, sprinkle with one spoonful of cinnamon and 2 tablespoons of sugar (regular) and lay out the apples.
By the way, cinnamon is a good addition for original recipe apple layer.

And for those who have brown ... and sweet apples ... the amount of sugar in the apple layer should be reduced to 1/2 cup.

Yes, more ... These pies are recommended to be served warm with ice cream ... But believe me ... and cold ... it is very tasty.
By the way, the cake turns over easily and without problems. She put paper only on the bottom, but it is possible, probably, on the whole form ... baked in a ceramic form ...

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Simple jelly cake

We need:

1. A pack of jelly
2. Eggs - 3pcs
3. Flour - 2 tbsp.
4.1 tsp. slaked with vinegar (I took 1 tsp baking powder for the dough)
5.sour cream - 200g
6.vanilla sugar and regular sugar
7.chocolate and coconut for garnish

First, we need to grind the briquette into crumbs. For me, he almost immediately crumbled. If you come across a "strong" specimen, try to grate it. And it's even easier to take loose jelly.

Add eggs, slaked soda, flour and mix. It turns out a thin dough.

Lubricate the form with oil or sprinkle bread crumbs since the dough does not come off the mold very well. And from this amount of dough, I got 2 cakes (my shape is 26 cm). If you have a form with a smaller diameter, then you will get 3 cakes. Pour the dough literally to the very bottom and bake for 5-8 minutes at a temperature of 180C. The cakes are baked very quickly.

While the cakes are cooling, let's make a cream. Beat the sour cream with vanilla sugar, plus add regular sugar (or powdered sugar) to taste. This will be our cream

Lubricate the cakes with sour cream

We decorate the cake according to your wishes. I just had shredded chocolate and coconut flakes. Let the cake brew for a couple of hours. And enjoy! The taste is very delicate!

Bean cake
Dough:
dry beans 1 tbsp
eggs 5 pcs
1 cup sugar
1 tbsp ground crackers,
1.5 tsp baking powder
Glass 240 ml
Cream:
200gr oil drain room temperature
1 b boiled condensed milk.
Soak the beans overnight, boil the next day until tender, cool, mince. Divide the eggs into whites and yolks. Beat the yolks with sugar, add crackers, baking powder and beans. Beat the whites into a strong foam. Combine with dough, stirring gently with a spoon. Cover the form d = 20cm with parchment, grease with oil, lay out the dough. Bake for about 50 minutes (check with a toothpick) at 180 °. Beat butter with condensed milk. Cut the cooled cake into 2-3 cakes, soak with syrup or sweet water (not much), grease with cream. Decorate as desired.

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Biscuit dough cake recipes - Simple recipes Ovkuse.ru
Dream cake
4 eggs, 120 g caster sugar, 120 g flour, 30 g butter.
Beat eggs with sugar with a whisk until a thick foamy mass is formed, gradually adding flour and melted, but not hot, butter. Pour the dough into a low baking dish, greased and floured, and bake in a hot oven for about half an hour. Remove the finished biscuit from the mold and place on a flat dish.
Impregnation syrup: mix 100 g of sugar and 100 g of water and cook the syrup until slightly thickened. Pour 50 g of brandy into the finished syrup and cool.
For cream: 500 g of custard, 250 g of chocolate, 150 g of butter, 50 g of caster sugar, 1 glass of milk, 2 yolks, 1 teaspoon of flour or starch, vanilla to taste.
Pour 5 teaspoons of water into a bowl, add chocolate and melt in a water bath, stirring occasionally. Remove from heat, put butter, stir until smooth, add custard prepared separately, stir everything again and cool well so that the mass begins to set.
Carefully remove the top crust of the biscuit, trim the sides evenly. Wrap the biscuit tightly with 2-3 layers of foil from the sides, so that 8-10 cm high sides are formed above it and soak it with the prepared cooled syrup. Top with cream and refrigerate. You can decorate the surface of the cake with grated chocolate, nuts and sprinkle with powdered sugar.

Teddy bear cake
1 glass of sour cream, 1 glass of sugar, 1 teaspoon of baking soda, 1 cm. a spoonful of vinegar, 3 cups of flour, 0.5 tsp of salt.
Knead the dough of all the ingredients, divide into 2 equal parts. Add 1.5 tbsp into one half. tablespoons of cocoa and stir. Then divide each of the two parts into 3 more and roll out into thin cakes. Bake 6 identical cakes on a clean dry sheet - 3 light and 3 dark.
For cream: 1.5 tbsp. tablespoons of sour cream, beat with 1 glass of sugar.
Fold the cake, alternating the cakes by color. On the top - very little cream, pour fondant on top.
Fudge: 3 tbsp. tablespoons of sugar, 1 tbsp. a spoonful of milk, 50 g of butter, 2 tbsp. grind cocoa spoons and heat until sugar is completely dissolved.
The cake must be prepared in a day and kept in the cold.

Cake "Moment"
4 eggs, 150 g sugar, 75 g potato starch, 1/2 lemon juice.
Thoroughly grind the yolks with sugar, add the starch, mix and carefully add the egg whites, whipped into the thick foam. Pour the dough into a greased deep skillet or baking dish and bake in a moderately heated oven until tender.
For fruit cream:
Bake sweet apples in the oven, rub them through a sieve and mix with toasted chopped nuts. If applesauce watery, you can thicken it with ground butter crumbs.
Cover the cooled cake with a thick layer of fruit cream (you can first slightly soak it sugar syrup) and garnish with whipped sour cream and nuts.

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Ingredients for "Potato-mushroom cake"
Potatoes - 1 kg
Mushrooms - 300 g
Grated cheese - 100 g
Egg - 4 pieces
Greens
Breadcrumbs
Recipe "Potato-mushroom cake"
Boil potatoes, cool, mash. If you dry it wet in the oven, use flour to shape and cut into three parts ... two parts will serve as layers ... the third for decoration

Mushrooms (I took frozen porcini) boiled, fried with onions and garlic. Scrolled through a meat grinder, mixed with grated cheese and herbs.

I covered the baking sheet with paper, smeared it a little vegetable oil, blinded the first layer of potatoes, then the second layer - mushroom mince, the third - again potatoes, blinded the edges well.

Put a part of the potato mass in a cornet and squeeze it in the form of curls on our cake, decorating it. Brush our cake with an egg, sprinkle with breadcrumbs, then brush again, brush with vegetable oil.

In the oven at the highest (250C) temperature for 15-20 minutes, depending on the size and thickness.
Bon Appetit!

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Cherry cake "Caprice" Composition of the product: 300g. flour Packing butter 150gr. sugar 200g. chocolate 7 eggs 100g. starch 100g. bread crumbs 10g. vanilla sugar 1 tsp. a spoonful of slaked soda For cream: 500g. fresh cherries 500ml. sour cream 200g. sugar Preparation: Melt the chocolate in a water bath. Mix butter with vanilla and granulated sugar. Separate the yolks from the proteins, add the yolks to the oil mass and stir it well. Then add melted chocolate, bread crumbs and starch, mix gently. Add flour, whipped whites and baking powder, mix well. Divide the mass into 2 parts and bake two cakes in a greased baking dish (bake for about 20-30 minutes each). We cut each cake horizontally. We mix sour cream with sugar for our cream, remove the pits from the cherries. Lubricate the bottom layer with cream, cover with a second cake layer. Grease the second layer with cream, spread all the cherries on it, level it and cover with a third cake layer, etc. decorate the cake to taste and send it to the refrigerator for a few hours to soak. Ready! An excellent cake that will undoubtedly delight your sweet tooth. You will definitely like a very delicate and fresh taste!

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Almond cake with currants

Ingredients:

For the test:

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Almond cake with currants

Ingredients:
700 gr black currant; 150 grams of granulated sugar; 2 tsp vanilla sugar; 150 ml cream (35% fat); 50 grams of Nutella chocolate spread; 20 grams of gelatin.
For the test:
100 grams of ground almonds; 4 eggs; 100 grams of low-fat cottage cheese; 3 tbsp Sahara; grated zest of 1 lemon; 1 tbsp rum; 50 grams of bread crumbs; 1 pinch of cinnamon salt.

We take a small amount of cold water, soak gelatin in it and leave for 20 minutes. Separate the yolks from the whites and grind them in a bowl with sugar. Then add almonds, rum, cottage cheese, lemon zest and cinnamon. Mix everything thoroughly.

Pour bread crumbs into this bowl. Whisk the whites with a pinch of salt into a fluffy foam and gently add to the dough.

Preheat the oven to 180 ° C. We take a split form (24 cm in diameter) and grease with oil. Cover the bottom of the form with parchment. We spread the dough into it and level the surface. We bake for 25-30 minutes. Take the resulting cake out of the mold and let it cool.

Put the currants in a saucepan and cover with sugar and put on low heat. Heat for 5 minutes with continuous stirring. Dissolve the gelatin in the hot berry mass. Now remove from heat and let cool.

Melt Nutela in a water bath and grease the cake with it.

Place the cake back in a split form and put the currants on top. We remove the cake for 2-3 hours in the refrigerator.

Before serving the cake to the table, whip cream with vanilla sugar into a thick foam and decorate our cake on top.

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Cake "Prague" (from a pastry book 1989 with minor additions)
On a mold with a diameter of 20cm (3 cakes, tall cake)
Or on a form 24-26cm (low 2 cakes)
glass 250ml (measure)

Dough preparation:
to mix
2 eggs
1 glass of sour cream
1 cup granulated sugar (I add a little less than a cup)
1 bag of vanilla sugar (or vanillin, about 0.5 tsp)
0.5 cans of condensed milk
1 teaspoon baking soda, quenched with vinegar or lemon juice(I add 1 tsp baking powder)
2 tsp cocoa (not sweet)
about 1.5 cups of flour (sift the flour to make a thick, but pouring dough).
A baking dish (I have a detachable one) lightly grease with butter, sprinkle with breadcrumbs, pour the resulting dough into it and put in the oven 180 degrees, until tender (check the readiness with a wooden stick or a toothpick).

Cream:
to mix
0.5 cans of condensed milk
2 tsp cocoa,
200g softened butter
For a cake with a diameter of 20 cm, I make a double rate of cream, but whoever likes it, I like to have more cream).
Cool the finished cake, cut into 2 or 3 (depending on the diameter) pieces in height and grease the cake layers and sides with cream. (Do not grease the top of the cake).
Glaze:
4 tablespoons granulated sugar, 1 tbsp. l. cocoa, 1 tbsp. l. milk, 1 tablespoon of sour cream and 50 grams of butter, mix in a small bowl or in a saucepan, stirring, bring to a boil, cool slightly.
Pour the icing over the cake.
(If desired, the top of the cake can be smeared with apricot jam, and then covered with icing, I do not add)
You can decorate as you wish. I like it just in the glaze.
Put in the refrigerator to soak the cake, preferably at night.
Let the cake stand at room temperature for 15 minutes before serving.
Bon Appetit)

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Christmas poppy cake (Tort makowy)
Another wonderful Polish holiday recipe. Poppy seed cake with apples, nuts and raisins. It is so rich in taste that no cream is required for it.

1 cake with a diameter of 28 cm
750 grams of milk
450 grams of poppy seeds
5 eggs
100 grams of butter, room temperature
400 ml sunflower oil
500 grams of flour
30 grams walnuts, chopped
30 grams almonds, chopped
3 apples, peel, coarsely grate
100 grams of raisins
2 tbsp crackers
1 tsp almond extract or a few drops of almond essence
2 tsp baking powder (baking powder)
2 tbsp honey
2 tbsp chopped orange peel
300 grams of sugar
Besides:
200 grams of dark chocolate
50 grams of butter, room temperature
Butter and flour for greasing the molds
1) Pour the poppy with milk and bring to a boil over low heat. Remove from heat, allow to cool completely and drain.
2) Preheat the oven to 180 ᵒС. Separate the yolks from the whites. Beat the whites until firm peaks.
3) Beat butter and vegetable oil until smooth with yolks, honey and sugar. Add honey, apples, flour and remaining ingredients. Mix well. Add whipped egg whites.
4) Grease a baking dish with butter and sprinkle with flour. Shake off excess flour and pour the poppy seed into the mold.
5) Put the cake in a preheated oven and bake until tender, 50-60 minutes. A toothpick stuck in the center of the cake should come out dry. The surface of the cake will crack, but it should be so.
6) Take out the cake and let cool slightly in the mold. Run a knife along the walls of the form, carefully separating the cake and take it out of the form and let it cool completely.
7) Melt the chocolate in a water bath. Add oil and stir with a whisk until smooth. Pour chocolate generously on the cooled cake. Decorate to taste.

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Secrets of good baking

5. Do not slam the oven door - the cake may settle.

11. Sponge cake will not dry if you put half a fresh apple in the box with it.

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How to make good dough?
1. When baking a pie with fruit, sprinkle the dough with white breadcrumbs, only then put the fruit on it. Crackers will absorb excess moisture.
2. If you decide to bake a pie with berries, do not put sugar in the filling, it is better to make the dough sweeter, and sprinkle the finished pie with powdered sugar on top.
3. If the jam for the pies turned out to be thin, boil it or add 2-3 tablespoons of crushed crackers or corn flakes - it will be very tasty.
4. Do not put the cake in the oven right away, let it rest for 15-20 minutes. The cake will rise and become fluffier.

6. To see if a biscuit or pie is ready, press on it with your finger or spoon. If the dough is elastic and rises after pressing, then it is ready.
7. Freshly baked cake should not be removed from the mold immediately. Let it breathe a little and cool down. But do not leave it on the baking sheet for a long time, this will make it moist and smell like iron.
8. To keep the cake fluffy and soft after cooking, cover it with a thick cloth.
9. It is better not to cut the hot pie. But if you really need to, then hold the knife in hot water, and then quickly wipe dry and cut.
10. If the pie does not "come off" from the pan, put it in cold water for a few seconds or hold it over steam.

12. Colored icing for the cake can be prepared simply by yourself. Add various juices to it: beets - for red. orange for yellow, spinach for green.
13. Before pouring the icing on the cake, sprinkle it with potato flour. This will keep the glaze from spreading.
14. Put the finished cake on a cold towel without removing it from the mold, and it will easily come out of the mold. Do not put the cake out in the cold - it may settle.

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Crib:

1. When baking a pie with fruit, sprinkle the dough with white breadcrumbs, only then put the fruit on it. Crackers will absorb excess moisture.
2. If you decide to bake a pie with berries, do not put sugar in the filling, it is better to make the dough sweeter, and sprinkle the finished pie with powdered sugar on top.
3. If the jam for the pies turned out to be thin, boil it or add 2-3 tablespoons of crushed crackers or corn flakes - it will be very tasty.
4. Do not put the cake in the oven right away, let it rest for 15-20 minutes. The cake will rise and become fluffier.
5. Do not slam the oven door - the cake may settle.
6. To see if a biscuit or pie is ready, press on it with your finger or spoon. If the dough is elastic and rises after pressing, then it is ready.
7. Freshly baked cake should not be removed from the mold immediately. Let it breathe a little and cool down. But do not leave it on the baking sheet for a long time, this will make it moist and smell like iron.
8. To keep the cake fluffy and soft after cooking, cover it with a thick cloth.
9. It is better not to cut the hot pie. But if you really need to, then hold the knife in hot water, and then quickly wipe dry and cut.
10. If the pie does not "come off" from the pan, put it in cold water for a few seconds or hold it over steam.
11. Sponge cake will not dry if you put half a fresh apple in a box with rot.
12. Colored icing for the cake can be prepared simply by yourself. Add various juices to it: beets - for red. orange for yellow, spinach for green.
13. Before pouring the icing on the cake, sprinkle it with potato flour. This will keep the glaze from spreading.
14. Put the finished cake on a cold towel without removing it from the mold, and it will easily come out of the mold. Do not put the cake out in the cold - it may settle.

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4. Put the resulting homogeneous thick mass into a mold moistened with water and refrigerate.

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For the dough: bag of bread crumbs, 50 g ()

Creamy Blueberry Cake (Kaesesahne mit Heidelbeerguss)
For the dough: a bag of bread crumbs, 50 g butter, 40 g sugar.

For cream: 6 yolks, 300 g of sugar, grated zest of one lemon, 375 ml of milk, 12 bags of gelatin, 750 g of low-fat cottage cheese, 750 g of whipped cream.

For decoration: 2 cups blueberries, 2 gelatin sachets.

Cooking the dough. Fry the rusks. We heat the oil. Mix the crackers with butter and sugar, put them in a mold with a diameter of 28 cm and tamp them slightly.

Preparing the cream. Soak gelatin (according to the instructions). Mix the yolks with sugar, zest and milk, put on fire and bring to a boil. We introduce the soaked gelatin and let the mixture cool until it begins to thicken. Add cottage cheese and whipped cream to the slightly thickened mixture.

Put the resulting cream on the baked crust and put the cake in the refrigerator for at least 3 hours (until the cream hardens).

Preparing the decoration. Squeeze the blueberries and collect the juice. Put the squeezed blueberries on a chilled cake, and make jelly from the blueberry juice, according to the instructions on the package. Let it cool slightly and pour it onto the cake. Put the finished cake in the cold.

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Bean cake.

Delicious cake, beans are not felt at all.

Dough:
dry beans 1 tbsp
eggs 5 pcs
1 cup sugar
1 tbsp ground crackers,
1.5 tsp baking powder
Glass 240 ml

Cream:
200gr plums. oil room tempera.
1 b boiled condensed milk.

Soak the beans overnight, boil the next day until tender, cool, mince. Divide the eggs into whites and yolks. Beat the yolks with sugar, add crackers, baking powder and beans. Beat the whites into a strong foam. Combine with dough, stirring gently with a spoon. Cover the form d = 20cm with parchment, grease with oil, lay out the dough. Bake for about 50 minutes (check with a toothpick) at 180 °. Beat butter with condensed milk. Cut the cooled cake into 2-3 cakes, soak with syrup or sweet water (not much), grease with cream. Decorate as desired. Enjoy your meal!

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Pancho cake. Ingredients:
2/5 cup sugar
3 eggs
350 g sour cream, 15% fat
1 cup white rusks (with a slide)
0.5 teaspoon baking soda
2 tablespoons cocoa
cream:
400 ml sour cream 15% fat 2 tbsp Sahara
a handful of prunes
a handful of chopped walnuts
2 split molds with a diameter of 20 cm
for decoration:
waffles in chocolate - 1 pc
butter crackers - 2-3 pieces
Cake "Pancho" - aka "Curly Pinscher".
A quick cake from the category of sour cream. It is very simple to prepare and it becomes even tastier on the 2nd or even 3rd day.
Step by step cooking
Wash prunes and steam with boiling water.
Grease detachable baking tins with butter and sprinkle with breadcrumbs.
Preheat the oven to 200C.
Beat eggs with sugar.
In the beaten eggs, gently, in small portions, add sour cream and crackers mixed with soda in turn.
Put a third of the dough in the 1st form.
Add cocoa to the remaining dough, mix and pour the dark dough into the 2nd mold.
Place the completed forms in the oven immediately.
Bake cakes for "Pancho" for 15 minutes at 200C, then turn off the oven, leave the cakes in the oven for another 5 minutes.
Chop the prunes.
Stir sour cream (for cream) with sugar.
Remove the cooled cakes from the molds.
Cut the dark cake into cubes.
Grease the light cake with sour cream, put a layer of cut "cubes" of dark dough on top, on them - a layer of prunes and nuts.
Pour everything over with a piece of sour cream.
On top, carefully lay out the remaining "cubes" of dark dough (they need to form a "slide"), pour over everything with sour cream.
Pancho cake, if desired, can be decorated with:
chocolate icing, grated chocolate, wafer or cookie crumbs, etc.
This time, I used waffle crumbs (grate waffles) to decorate the top of the cake.

http://4vkusa.forblabla.com/blog/45869514671/Kaloriynaya-bomba)!-Slivovyiy-tort-iz-suharey?from=mail&l=bnq_bn&bp_id_click=43046461956&bpid=43046461956

Calorie bomb)! Plum rusks cake
Calorie bomb)! Plum rusks cake

ATTENTION! CALORIE BOMB! THINKING PLEASE DO NOT WORRY)))))))

Approximate proportions: crackers - 350 g, fat sour cream - 500 g, sugar - half a glass, 5 eggs, butter or vegetable oil. margarine - 150 g, plums - 1 kg, crushed almonds or nuts - half a glass-glass, almonds planed with thin plates - half a glass, apricot jam - half a glass, lemon zest and cinnamon (for an amateur)

Cut the plums into quarters. Pour the crackers into a plastic bag and crush them with a rolling pin into large pieces (not into crumbs!).
Melt butter (margarine), mix with eggs, sour cream, sugar, add a pinch of salt, cinnamon, zest, beat everything. Add crushed crackers there, stir. Put half of this mass into a mold, sprinkle with half of chopped nuts, put half of the plums in a circle. Repeat in the same sequence - "dough", nuts, plums. Bake for 1 hour at 180 g. Fry the planed almonds without oil with constant stirring until light brown. Melt the jam until it is liquid. Pour the finished cake evenly with jam and sprinkle with toasted almonds. Cool down. Serve with whipped cream.

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Delicate curd soufflé, very similar to ice cream, with a berry layer combined with a crispy base.

Ingredients:

10 g gelatin;
50 ml of water;
100 g dark chocolate;
70 g butter;
100 g corn flakes;
200 g of cottage cheese;
1 tablespoon sugar
½ teaspoon vanilla sugar;
100 ml of milk;
100 g of white chocolate;
200 ml heavy cream;
200 g strawberries.

Preparation

Soak the gelatin. Fill it with water and let it swell for the time indicated on the package.

Melt dark chocolate with butter in a water bath or microwave. Pour the liquid chocolate over the flakes and stir. This will be the base of the cake.

Line a cutting board with parchment. Place a springform baking dish on it. Cover the sides with baking paper too. To make it stick better, grease the sides with vegetable oil.

Place the flakes in a mold, flatten and tamp lightly. It is convenient to do this with a potato crush. Put in the refrigerator for half an hour.

Whisk the cottage cheese with the sugar and vanilla sugar with a blender. Bring the milk to a boil and add the swollen gelatin to it. Mix thoroughly until the gelatin is completely dissolved. Combine milk with cottage cheese, stir. Then add melted White chocolate, mix again.

Whip the chilled cream and, when the curd-chocolate mass has cooled to room temperature, combine them.

Pour half of the mousse into a mold on top of the base, put in the freezer for 10 minutes. Layer a layer of sliced strawberries (you can use any berries and fruits you like) and pour out the other half of the mousse. Refrigerate for two to three hours.

Peel off the parchment from the bottom and remove the cake from the ring. If using a pastry ring, rub it a little. It will heat up and easily release the cake.

2. Napoleon

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Households will take a long time to guess what such thin delicious cakes are made of.

Ingredients:

1 egg;
100 g sugar;
1 tablespoon cornstarch
5 g vanilla sugar;
½ lemon;
250 ml of milk;
70 g butter;
2 thin pita bread;
100 g of walnuts.

Preparation

Mix eggs, sugar and vanilla sugar, starch, zest of half a lemon, pour in and put on low heat until thickened. Add butter to the hot cream.

Cut the pita bread into slices about 15 x 15 centimeters in size. Grind the nuts in a blender or food processor.

Assemble the cake in layers: pita bread, cream, some nuts, pita bread, cream, nuts, and so on. After adding the last creamy layer, sprinkle the nuts liberally, including on the sides.

Leave the cake for an hour or two to soak.

3. Anthill

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Incredibly crispy and very easy to prepare. Instead of cookies, dry breakfast balls.

Ingredients:

250 g of condensed milk;
180 g butter (80–85% fat);
250 g chocolate balls;
100 g roasted peanuts.

Preparation

Beat the softened butter with a mixer. While whisking, pour into the butter. Add peanuts and chocolate balls to the cream (breakfast cereal). Mix thoroughly.

Line the inner walls of the pastry ring with parchment and place the chocolate and butter mixture inside. Tamp and refrigerate until solidified. Remove the cake from the ring and decorate as you like.

4. Chocolate banana cake without baking

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Thanks to the delicate custard and bananas, the cookie is completely soaked and becomes like a biscuit.

Ingredients:

200 g sugar;
10 g vanilla sugar;
4 eggs;
50 g flour;
600 ml of milk;
50 g butter;
500 g of chocolate chip cookies;
3-4 large bananas;
½ bar of dark chocolate;
1 tablespoon of sunflower oil.

Preparation

Separate the yolks from the whites and mash them with sugar and vanilla sugar. If the mixture is too thick, add two to three tablespoons of milk. When the mass turns white, gently, stirring constantly, add flour. Heat milk, but do not boil it. Continuing to stir, pour it into the egg mixture.

Pour the egg-milk mass into a saucepan and cook over low heat until thickened. The cream must be mixed continuously. Remove from heat, add butter, stir.

Take a rimmed mold and fill the bottom with the cooled cream. Place a layer of cookies on top of it. If the shape is round and the cookies are square, break them up. After impregnation, it will be invisible.

Cover the cookies with a layer of cream and then with a layer of thinly sliced bananas. Repeat until you reach the edge of the mold. The last layer should be creamy.

Prepare the icing: break the chocolate into wedges, add a couple of tablespoons of milk and a spoonful of sunflower oil. Melt in the microwave or water bath.

Pour the icing over the cake and refrigerate for three to four hours, or better overnight.

5. Sour cream

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7. No-bake nut cake

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Unusual cakes give nutty notes, and gentle ones literally melt in your mouth.

Ingredients:

2 eggs;
150 g sugar;
10 g vanilla sugar;
2 tablespoons cornstarch
500 ml of milk;
90 g butter;
160 g bread crumbs;
160 g of walnuts;
3 tablespoons of condensed milk.

Preparation

Prepare custard: mix eggs with sugar and vanilla sugar, add starch (you can potato or just flour), pour in milk and heat over high heat, but do not let it boil. Reduce heat, stir until thickened. In the still hot cream, add 50 g of butter.

Grind in a blender or food processor. Combine them with bread crumbs, melted butter (40 g) and condensed milk. Mix thoroughly.

At the bottom of the mold, place a layer of hazelnuts about a centimeter thick. Tamp, lubricate with cream. Repeat until you run out of ingredients. The final layer should be cream.

Let the cake set and soak for a few hours in the refrigerator. Garnish with nut crumbs or whole nuts before serving.

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A simplified version of the beloved honey tube cake with cherries.

Ingredients:

2 eggs;
270 g sugar;
10 g vanilla sugar;
1 liter of milk;
200 g flour;
1½ tablespoons of starch;
250 ml of cream with a fat content of 30–35%;
1 kg of ready-made cherry puffs or strudel;
50 g dark chocolate.

Preparation

Whisk vanilla sugar and regular sugar with eggs. In a separate bowl, combine flour with starch, add to the egg-sugar mixture. Do this in portions for better mixing.

Heat the milk. A few moments before boiling in a thin stream, slowly pour the egg-flour mixture into it. Stir constantly. Reduce heat to low and cook until thick.

Cool the custard completely. Pour the chilled heavy cream into it. Pour in gradually, stirring each serving.

Place a few layers on a platter and brush generously with cream. Each next layer should be slightly smaller than the previous one in diameter, then you get a house. It is important that the baked goods used are made of or shortcrust pastry, otherwise they will not soak.

Sprinkle grated chocolate on top of the cake or decorate to your liking. Refrigerate overnight.

9. Broken glass

ivona.bigmir.net

Nice cream cake for lovers of marmalade.

Ingredients:

100 g of multi-colored jelly in powder form;
20 g gelatin;
100 ml of water;
3 kiwi;
400 g sour cream with a fat content of 10-15%;
100 g sugar;
a bag of vanillin.

Preparation

Prepare the jelly: pour 100 ml of boiling water every 50 g of powder, stir, cool and put in the refrigerator until it solidifies. If you do not have ready-made color jelly, use fruit juices or food coloring to color regular gelatin.

When the jelly hardens, you will need to chop it arbitrarily. The pieces should be quite large and uneven, like broken glass. Peel and cut the kiwi into large cubes.

Whisk the cooled sour cream with sugar and vanilla. Dissolve gelatin in water. When it swells, melt it (but don't boil it). In a thin stream, while whisking, add it to the sour cream.

Combine the sour cream with jelly and kiwi, mix thoroughly and put in a silicone mold. Smooth out so the jelly pieces do not pop out. Refrigerate until solidified.

10. Cake without baking with boiled condensed milk

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Great combination of butter cream with nuts and dates.

Ingredients:

100 g of walnuts;
150 g dates;
1 tablespoon butter
80 g dark chocolate;
50 g corn flakes;
15 g gelatin;
80 ml of water;
200 g sour cream 20% fat;
200 g;
400 ml of fermented baked milk.

Preparation

In a food processor or blender, grind dates (can be substituted for prunes) and nuts with butter.

Place the springform pan or pastry ring on a flat plate. Cover the inner walls of the mold with a strip of parchment. Put the nut-date mixture inside, flatten and tamp. Refrigerate for 10-20 minutes.

Mix melted chocolate with cornflakes. Stir until all the flakes are dipped in the chocolate. Place them on parchment and spread them over so that they barely touch. Place in the freezer.

Soak gelatin: dilute it in water and keep for the time indicated on the package.

Make a cream: first beat the sour cream with condensed milk, then add the fermented baked milk and beat thoroughly again. Melt the swollen gelatin - it should completely dissolve, but not boil. Cool slightly and pour it into the cream. Whisk again. Pour the cream over the base of the cake and refrigerate for half an hour.

Decorate the top with chocolate-covered cornflakes and refrigerate until solid. This will take about four hours.

New Year's holidays - it's time to practice making light creamy and fruit desserts: after all, there will be plenty of hearty and sweet desserts on the table! We have specially selected 5 effective and affordable recipes from the book of the best pastry chef in Russia Alexander Seleznev. And you don't have to bake anything - except perhaps clafoutis ...

Norman Bavaroise

Ingredients

4 apples
140 ml cream (33%)
100 g Philadelphia cream cheese
80 g of condensed milk
5 g gelatin
30 g butter
2 tbsp. l. Sahara
2 tbsp. l. melted apricot jam
50 ml apple juice
pinch of cinnamon
50 g toasted almond petals

Cooking method

Peel the apples.
Cut two apples into cubes, sprinkle with one tablespoon of sugar, add a little water and boil on the stove until soft.
Refrigerate and sprinkle with cinnamon.
Then chop the apples in mashed potatoes and transfer to the bottom of the bowls.
Soak gelatin in a little water until it swells. Then melt.
Stir cream cheese with condensed milk. Whisk the cream separately until a firm mass is formed.
Then add gelatin, apple juice and whipped cream to the cheese.
Transfer the mixture to bowls and refrigerate to freeze.
Cut the remaining two apples into slices and fry in butter, gradually adding one tablespoon of sugar.
Garnish with apples on the cured cream. Sprinkle with jam, sprinkle with toasted almond petals before serving.

Chocolate dessert with basil

Ingredients

Basil cream:

150 ml milk
100 g whipped cream
1 egg
20 g icing sugar
5 g cornstarch
15 basil leaves
100 g biscuit sticks

Chocolate cream:

10 basil leaves
150 ml milk
2 yolks
25 g icing sugar
75 g chocolate
100 ml cream

Cooking method

Basil cream:

Stir the milk with chopped basil and bring to a boil.
Mix the egg with powdered sugar and starch, whisk lightly.
Toss the egg mixture with the milk mixture.
Brew the cream on the stove until smooth.
Then cool the cream, stir with whipped cream and place in a bowl.
Break the biscuit sticks into pieces.
Place the sticks on top of the basil cream.

Chocolate cream:

Rinse the basil leaves and cut into small pieces.
Stir the milk with the cream and chopped basil and bring to a boil.
Mix the yolks with powdered sugar and add to the milk.
Heat the mixture to 85 ° C, but do not bring to a boil. Remove from heat.
Add chopped chocolate and stir until melted.
Cool the cream, stir in the whipped cream and place in a bowl on a layer of biscuit sticks.
Put the dessert in the refrigerator for 1 hour until it hardens.

Clafoutis with cherry

Clafoutis is originally from Limoges, from where it spread throughout France in the 19th century. Clafoutis is a French baked dessert, sometimes pronounced "clafoutis". The base of the clafoutis is pancake dough made from flour, milk and eggs.

When finished, the clafoutis looks like a pie, but since it is baked from a pancake-like dough, the clafoutis tastes more like a filled pancake. The classic version is clafoutis with cherry.

Ingredients

80 g pistachios
80 g icing sugar
50 g starch
3 eggs
200 ml milk
200 ml cream (33%)
400 g cherries

Cooking method

Chop pistachios and mix with powdered sugar and starch.
Then add eggs and stir again.
Mix milk with cream.
Transfer the egg mixture to the milk mixture and knead the dough.
Pour the dough into a baking dish.
Place the cherry on top.
Take a larger container where you can put the clafoutis mold. Pour hot water into a container.
Place the clafoutis tins in a container of water and bake in a water bath in the oven at 180 ° C for 30 minutes.

Tropical dessert

Ingredients

6 tbsp. l. mango or apricot jam
2 yolks
2 tbsp. l. icing sugar
50 ml milk
6 g gelatin
200 g whipped cream
4 cups canned pineapple
100 g mango puree

Cooking method

Beat the yolks with powdered sugar until a stable foam forms.
Pour gelatin with a little water and leave to swell. Then melt.
Stir the mango puree with milk and bring to a boil, remove from heat.
Then add the whipped yolks, mix everything thoroughly and refrigerate.
Add gelatin, stir and refrigerate further.
Toss the mixture with the whipped cream.
Place the jam on the bottom of the glass.
Put cream on a layer of jam, top with sliced pineapples and a little mashed mango.
Put the dessert in the refrigerator until it hardens.

Caramel tiramisu

Ingredients

120 g sugar
80 ml cream
50 g butter
a pinch of salt

Cream

3 eggs
60 g icing sugar
250 g Philadelphia cream cheese
6 biscuit sticks
cocoa for sprinkling

Cooking method

Melt sugar until caramel. Heat a heavy-walled, non-stick pot on the stove. Place a small portion of the sugar on the bottom. Once the sugar has melted, add the next batch of sugar to it and stir. Repeat pouring until the sugar runs out. It is important not to let it boil by constantly lowering the temperature by adding new sugar.
Bring the cream to a boil and stir in the caramel.
Remove the caramel mass from heat and add butter and a pinch of salt.
Mix everything very thoroughly while cooling.

Cream

Separate the whites from the yolks.
Beat the yolks with half the icing sugar until a firm foam appears.
Then mix the yolks with the cream cheese and beat for 1 minute until firm.
Whisk the whites separately with the other half of the caster sugar until peaks form. Toss the yolks with the whites gently.
Place layers of caramel cream, broken biscuit sticks and egg cream in a glass. Sprinkle the cocoa dessert on top.

Comment on the article "5 light desserts from Alexander Seleznev. And you don't need to bake at all!"

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Breadcake cake - a step by step recipe. Crackers cake - step by step recipe Cracker cake recipe

Ingredients:

Preparation

2. Napoleon

Ingredients:

Preparation

3. Anthill

Ingredients:

Preparation

4. Chocolate banana cake without baking

Ingredients:

Preparation

5. Sour cream

7. No-bake nut cake

Ingredients:

Preparation

Ingredients:

Preparation

9. Broken glass

Ingredients:

Preparation

10. Cake without baking with boiled condensed milk

Ingredients:

Preparation

Norman Bavaroise

Chocolate dessert with basil

Clafoutis with cherry

Tropical dessert

Caramel tiramisu

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