Cake “Cold designer. Cake "Cold Designer Cake Cold Method"

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. lie
vanilla
Strawberries, banana, kiwi, blueberries, green grapes - about 400-500 g

Cake recipe:
Pour gelatin into 0.5 cups of cold water for 30 minutes. At this time, mix the yogurt with sugar or sweetener and vanilla.
After 30 min. Place the gelatin on the fire and heat until completely dissolved (it is important not to bring to a boil). Add the yogurt into the gelatin in a thin stream, stirring constantly. Cover a deep bowl with cling film, put 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 it in the refrigerator for 2 hours. After 2 hours, take the cake out of the refrigerator, wrap the mold in a hot towel for a few seconds and carefully turn it over onto a plate.

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

Cake recipe: Pour gelatin into 0.5 cups of cold water for 30 minutes. At this time, mix the yogurt with sugar or sweetener and vanilla. After 30 min. Place the gelatin on the fire and heat until completely dissolved (it is important not to bring to a boil). Add the yogurt into the gelatin in a thin stream, stirring constantly. Cover a deep bowl with cling film, put 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 it in the refrigerator for 2 hours. After 2 hours, take the cake out of the refrigerator, wrap the mold in a hot towel for a few seconds and carefully turn it over onto a plate

Low-calorie Berry-Fruit cake approximately 102 kcal/100 g Biscuit – 300 g. (you can buy ready-made or prepare it yourself) Natural yogurt – 500 gr. Stevioside (sugar substitute) to taste or sugar, fructose (then the calorie content will increase). Gelatin – 3 tbsp. lie vanilla Strawberries, banana, kiwi, blueberries, green grapes - about 400-500 g Cake recipe: Pour gelatin into 0.5 cups of cold water for 30 minutes. At this time, mix the yogurt with sugar or sweetener and vanilla. After 30 min. Place the gelatin on the fire and heat until completely dissolved (it is important not to bring to a boil). Add the yogurt into the gelatin in a thin stream, stirring constantly. Cover a deep bowl with cling film, put 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 it in the refrigerator for 2 hours. After 2 hours, take the cake out of the refrigerator, wrap the mold in a hot towel for a few seconds and carefully turn it over onto a plate

Simply and easily
CAKE FOR LOVERS

Biscuit – 300 gr. (you can buy ready-made or prepare it yourself)
Sour cream – 500 gr.
Sugar – 1 tbsp.
Gelatin – 3 tbsp. lie

Cake recipe:

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

Cake recipe:
Pour gelatin into 0.5 cups of cold water for 30 minutes. At this time, beat the sour cream with sugar. After 30 min. Place the gelatin on the fire and heat until completely dissolved (it is important not to bring to a boil). Add the sour cream into the gelatin in a thin stream, stirring constantly. Line a deep bowl with cling film, place strawberries and kiwis cut into halves on the bottom, then a layer of sponge cake broken into pieces, again a layer of berries and a layer of sponge cake. Pour in our mixture of sour cream and gelatin, and put in the refrigerator for 2 hours. After 2 hours, remove the cake from the refrigerator and carefully turn it over onto a plate. Bon appetit!

Summer cake ingredients:
Biscuit – 300 gr. (you can buy ready-made or prepare it yourself)
Sour cream – 500 gr.
Sugar – 1 tbsp.
Gelatin – 3 tbsp. lie
Strawberry
Kiwi
Cake recipe:
Pour gelatin into 0.5 cups of cold water for 30 minutes. At this time, beat the sour cream with sugar. After 30 min. Place the gelatin on the fire and heat until completely dissolved (it is important not to bring to a boil). Add the sour cream into the gelatin in a thin stream, stirring constantly.
Line a deep bowl with cling film, place strawberries and kiwis cut into halves on the bottom, then a layer of sponge cake broken into pieces, again a layer of berries and a layer of sponge cake.
Pour in our mixture of sour cream and gelatin, and put it in the refrigerator for 2 hours. After 2 hours, remove the cake from the refrigerator and carefully turn it over onto a plate.

CAKE FOR LOVERS

Biscuit – 300 gr. (you can buy ready-made or prepare it yourself)
Sour cream – 500 gr.
Sugar – 1 tbsp.
Gelatin – 3 tbsp. lie
Strawberries, kiwi (oranges or other fruits or berries)

Cake recipe:
Pour gelatin into 0.5 cups of cold water for 30 minutes. At this time, beat the sour cream with sugar. After 30 min. Place the gelatin on the fire and heat until completely dissolved (it is important not to bring to a boil). Add the sour cream into the gelatin in a thin stream, stirring constantly.
Line a deep bowl with cling film, place strawberries and kiwis cut into halves on the bottom, then a layer of sponge cake broken into pieces, again a layer of berries and a layer of sponge cake.
Pour in our mixture of sour cream and gelatin, and put it in the refrigerator for 2 hours. After 2 hours, remove the cake from the refrigerator and carefully turn it over onto a plate. Bon appetit!

CAKE FOR LOVERS.

Biscuit – 300 gr. (you can buy ready-made or prepare it yourself)
Sour cream – 500 gr.
Sugar – 1 tbsp.
Gelatin – 3 tbsp. lie
Strawberries, kiwi (oranges or other fruits or berries)

Cake recipe:
Pour gelatin into 0.5 cups of cold water for 30 minutes. At this time, beat the sour cream with sugar. After 30 min. Place the gelatin on the fire and heat until completely dissolved (it is important not to bring to a boil). Add the sour cream into the gelatin in a thin stream, stirring constantly.
Line a deep bowl with cling film, place strawberries and kiwis cut into halves on the bottom, then a layer of sponge cake broken into pieces, again a layer of berries and a layer of sponge cake.
Pour in our mixture of sour cream and gelatin, and put it in the refrigerator for 2 hours. After 2 hours, remove the cake from the refrigerator and carefully turn it over onto a plate. Bon appetit!

Cake "May Tenderness"

This is the cake we made the other day) I baked it for my son’s birthday; yesterday we turned 3 months old.

Separate the yolks from the whites, beat the whites with 2 tablespoons of water and salt, add the yolks and sugar, stir until it disperses, then pour in the flour; pour the finished dough into a mold greased with vegetable oil and place 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. in a separate bowl, soak 7 leaves of gelatin. 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.

Mix well. When the gelatin begins to set, pour the mixture into a mold with a cooled cake. 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 the strawberries as you like and place them on top of the already set cottage cheese. Dissolve tortengus with 2 tablespoons of sugar in cold water, place on the stove and stirring until it comes to a boil. Pour out the hot liquid and put the berries 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: APPLE CAKE EPLETERTE. Apple cake... Sounds somehow unusual... Here's a pie, or charlotte, or apple juice... That's a different matter. But today I want to introduce you to the recipe for 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. Using a mixer at low speed, knead the dough and place it in a cold place for at least half an hour. In the meantime, let's work on the apples. We peel them (I do this using a special machine) and remove the core. Squeeze the juice from one lemon. Set aside half the apples and chop them. Place the chopped apples in a frying pan, add 5 tablespoons of sugar, vanilla (I use it in pods), lemon juice and half a glass of water. Simmer for 10-15 minutes (until the water evaporates). Spread the dough evenly over the mold. I have a mold with a diameter of 26 cm. Don’t make “sides”! Cut each of the remaining apples in half. And then - in very thin slices, try so that the apple “does not fall apart”, but retains its half-shape. Place apples poached in a frying pan onto the dough, and carefully sliced ​​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 kept an eye on it. To prevent the jam from darkening. BON APPETIT!

No bake cake:

1) Pour gelatin into a container, add cold water (200 ml) and let stand for a while, about 30 minutes. Grind the shortbread cookies until you get fine crumbs. This can be done either using a blender or manually.
2) Place the butter, which must be taken out of the refrigerator in advance so that it melts slightly, over the crushed cookies.

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

4) Cover the cake pan with either parchment or cling film and carefully lay out the resulting mixture of cookies and butter. Distribute the mixture evenly over the bottom of the mold and press down lightly. Then place the cookie pan 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. Place cottage cheese or curd mass, powdered sugar in a separate container and beat lightly with a mixer for about 2 minutes. (if the cottage cheese is too dry, 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 pan with the cookie and butter crust from the refrigerator, pour the curd cream on top and spread over the entire surface.

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

9) Remove the frozen cake from the mold, remove the film and place on a plate. Decorate the cake as desired with 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 g. powdered 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.
Cream of tartar - 0.8 tsp.
Vanilla extract - 1 tsp.

This is a good old recipe for quick icing that can decorate any cake. The ingredients are for a two-layer cake; for a three-layer cake, just increase the quantity.
You'll need to cook in a double boiler, so have a stainless steel bowl set over a pan of simmering water.

Beat 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.
Frost the cake.

Glaze in 7 minutes

This is a good old recipe for quick icing that can decorate any cake. The ingredients are for a two-layer cake, for a three-layer cake just increase the quantity. You'll need to cook in a double boiler, so have a stainless steel bowl set over a pan of simmering water.

Eggs 3 pcs.
Water 9 tbsp. l.
Granulated sugar 2.3 tbsp.
Cream of tartar 0.8 tsp.

Mix egg whites, sugar, cold water and cream of tartar.
Beat 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 add vanilla.
Frost the cake.

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

Preparation. Prepare jelly according to the instructions on the package. Cut the finished cooled and frozen jelly into cubes. Cut the fruit into cubes too. Dilute gelatin according to the instructions. Beat sour cream with sugar and add gelatin to it. Place in layers of sour cream, jelly, fruit in a deep pan lined with cling film. Repeat the layout several times. Place the cake in the refrigerator until completely frozen. Carefully turn the frozen cake onto a flat plate.

Note. Sour cream can be replaced with thick homemade cream or yogurt.

And finally - the coldest of all - ice cream cake. Here again, you can cheat by turning store-bought ice cream into a real cake.
articles about Cooking at home | [email protected]

Part 2.
14 useful tips for baking.

11. Wet fruit pie. Many fruits release juice when baked. Sprinkling the dough with bread crumbs before adding the fruit will help keep the cake from getting too wet.

12. A doughy cake is difficult to cut. When you cut a cake, the knife should not go straight to the very bottom, but should move in a sawing motion through the entire cake. It is best to use a serrated knife for this.

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

14. Frozen custard. Transfer 3 tbsp. spoons of custard into a bottle. Cool it down by placing the bottle in cold water. When cool, shake vigorously and the custard will return to normal.

14 useful tips for baking.

1. Loose dough. Make a well in the center of the dough and add a little milk. Mix gently with a fork and then knead the dough into a homogeneous ball.

2. The dough does not rise. If your dough does not rise, there can only be two reasons for this: 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 yeast should be approximately equal to body temperature, that is, 36 degrees.

3. The cookies are stuck to the baking sheet. It is best to bake the cookies on greaseproof paper, then there will be no problems with sticking. But if you still don’t 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 warm up the cookies. After this, you can easily transfer the cookies, but you need to do this immediately.

4. The cookies break when you remove them from the baking sheet. Again, it is worth saying that perhaps the most convenient solution to this problem is 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 cookies. An additional benefit 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 container in which you will beat the egg 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 liquid. If the batter does not pour out of the spoon when transferring it to the pan, the raisins will remain 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 the recipe called for. Or you may have been beating the dough with an electric mixer for too long. In both cases, the dough will begin to rise, but will collapse 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 a little extra text.

8. Dough with vegetable oil and melted cheese is too soft
This happens if the processed cheese or cottage cheese is too wet. Therefore, it is advisable to always squeeze the cottage cheese or wrap it in a towel to dry before using it.

9. The finished curd cake settles. You must remember that finished cheesecakes always shrink in volume, especially in the center. Therefore, you need to put a little more dough in the center than on the edges. When the baking time is up, leave the cheesecake in the oven with the door closed until the temperature drops.

10. Burnt cake. All you can do is scrape or cut off the burnt crust with a sharp knife. For disguise, it is best to cover the cake with frosting.

SNICKERS CAKE

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 Snickers (chopped) – 12-14 pcs.

Cake "Bounty".

The cake turns out like a real bounty chocolate bar. Soooo delicious, but really filling.

Cooking time: 50 min. + cooling
Servings: 8
Difficulty of the dish: #m3_of_5
Similar recipes #cooking_cakes #from_coconut_shavings

You will need:

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

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

How to cook:

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

2. Prepare the cream: prepare 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 the butter (soft, slightly melted) separately with a mixer and sugar.

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

4. Grease the last layer with glaze (to do this, melt the chocolate) and place in a cool place so that the glaze hardens.

Down jacket cake
Cake from Tatiana from Germany. Found it on the SAY7 website.
Down jacket cake is my family's favorite cake.
In Russia, it was my “calling card”; my colleagues asked me to bake it for all the holidays.
Ingredients:
for test
3 eggs
1 cup of sugar
3-4 tablespoons honey (full)
1 teaspoon soda
1 teaspoon baking powder
2.5 cups flour (maybe a little more)
for cream
1 kg cottage cheese
150 g butter
3 yolks
350 g sugar
Let me make a reservation right away: I took a double portion (for 2 cakes), but the recipe is for one cake.
Mix the ingredients for the dough (except flour) together.
beat with a whisk
and put it in a “steam bath”
Continue whisking until the volume of the mass increases by 2-2.5 times.
Remove the “lush” mass from the heat and let it cool slightly
add flour and knead the dough
The dough will be sticky, so give it time to rest. It is best to put it in a cool place. It will become loose and obedient.
Divide the dough into 3-4 parts, form koloboks. I usually make 4 cakes.
Place the bun on a sheet of parchment sprinkled with flour and use your fingers to form a flat cake (from the center to the edges). If necessary, you can sprinkle with flour. The cakes are not as thin as for honey cake.
Form 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), rise well and turn out golden in color.
From a double portion I got 7 cakes
but 4 is enough for a cake
Grind the scraps from the cakes into crumbs. We will need it for registration.
Preparing the cream.
Grind cottage cheese, sugar and 3 yolks well
add oil and put on fire
Bring to a boil, or rather to the point where the mass begins to blow bubbles. If you have ever had very thick semolina porridge, then when stirred it behaved exactly like this. Turn down the fire
and continue cooking for 5-6 minutes. In this case, you need to continuously stir until the consistency should be like thick semolina porridge. If suddenly for some reason the cream turns out thinner (the cottage cheese is too runny), then add a little starch or pudding.
Let the cream cool a little and generously layer the warm cake layers.
coat the top and sides too and sprinkle with crumbs
Give the cake time to brew!
The cake turns out 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 won't regret it!
Bon appetit!
P.S. Taking into account the girls' feedback, I want to make additions. Some people don't quite get the curd cream, while others end up with cottage cheese making the cake seem a bit dry. But everyone notes the softness and fluffiness of the cakes. Therefore, I advise you to try this cake simply with sour cream. Or alternate between cottage cheese and sour cream. Then the cake will probably be soaked and not dry.
You can also make it with custard.

The easiest way to make a cake that does not require an oven is to resort to a great culinary trick and buy ready-made sponge or waffle cakes. Indeed, the layers in the cake are not the main thing. The tastemaker is cream, without which unfortunate store-bought 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, even those who are not friends with coffee like it.

Recipe. Coffee custard

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

Preparation. Beat the yolks with sugar with a fork, pour in the milk and add coffee. Stir and place in a water bath. Stirring constantly, cook until thickened. Remove from heat and let cool. Beat the butter and, continuing to beat, gradually add the cooled coffee mixture to it.

If, even after preparing one of the most delicious creams, you are tormented by remorse about purchased cakes, start decorating the cake. Creative activities 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 a “cold” cake is cheesecake. Its base is cookies. Homemade cheesecake bakes in the oven for about 30-35 minutes, but if you absolutely do not agree with the oven in the summer heat, cook the cheesecake in the refrigerator.

Cake "Blow Kiss"

Ingredients:

1. To prepare the dough:
condensed milk – 1 can;
eggs – 2 pieces;
flour – 1 glass;
soda – 1 level teaspoon;
vinegar for extinguishing.
2. For cream:
sour cream – 1 glass;
powdered sugar or granulated sugar - 1 cup.
3. For decoration:
nuts (any) – 1 cup;
chocolate – 50-100 grams.

It is very important to carefully follow this entire recipe for a simple and delicious cake in detail. The correct proportions and cooking 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. Place each cake on a COLD FRYING PAN, which is greased with margarine. The thickness of the finished cake should not be more than 1 centimeter. It’s better to 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 is well beaten - we get cream. While still hot, sprinkle the finished cakes with nuts. And then we wait, let it cool. In winter and autumn, you can put shortcakes on the windowsill (if it is wide enough). Grease the cooled shortcakes with cream, placing them on top of each other. If there is any cream left, coat the sides.

Grate 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 out a pattern inside the paper (optional - heart, figures, fruits, stars), one or more. Holding the cut-out paper over the surface of the cake, sprinkle a little powdered sugar through the “holes.”
You can decorate the “Blow 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 very simple cake recipe"Cold Designer" This cake also has another name: “It couldn’t be simpler.” Both names are quite justified, because this cake does not need to be baked at all! This is the so-called cold cake. It's "folded" or, if you like the scientific style, constructed from... oatmeal cookies. But the guests who eat it almost never know about it!

Homemade simple cake decorated with pickled 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 quantities of which you can vary depending on the desired size of your cake. In our recipe we focus on a fairly 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 out the pleasure of the day for 2-3 if you store the cake in the refrigerator).

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

Required:

• 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 it)
• Sour cream – 300 grams (20% fat content is enough)
• Granulated sugar - 3 tablespoons, full, “with a hump”

It is also advisable to have:

• Jam (sweet and sour is best, lingonberries, cranberries are ideal, red currants are also good - try what you have), you can puree 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
• Something suitable for decorating the top of the cake. If you have pickled lingonberries or cranberries in the house, this is a super option that gives a “sour note” in taste; You can get by with regular cake powder (sold ready-made in stores) or coconut flakes (you can also buy it, but this option is not for everyone). You can grate or break the chocolate into pieces.

Preparation (now you will see that this is indeed simple cake recipe !):

First prepare the sour cream. To do this, put our sour cream in a bowl, add sugar (and also, if you 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 soggy and fall apart, and place them on a plate.

We dip one cookie after another and place a layer on a plate, pressing the cookies together so that there are no cracks or holes between the cookies (cookies soaked in coffee can be easily flattened with your fingers and pressed against the neighboring cookie).

Coat the layer with sour cream.

Spread 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 better not to make more than three layers, otherwise you risk your cake falling apart.

We cover the top layer of cookies (in our version, the third layer) with cream, and also lightly 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). Decorate the top of the cake (with berries, sprinkles, chocolate, etc. - according to your choice).
Place the cake in the refrigerator without covering it with anything.

“Curd cold cake”

Ingredients:

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

Filling (cream)
0.5 kg cottage cheese
100 g butter
½ tbsp. Sahara
1 packet vanilla sugar
Gelatin 15 gr
Sour cream 500 gr
Fruits (I used canned pineapples)

Decoration
Pack of jelly
Fruits

Preparation:

Beat eggs and whites with sugar until white foam, add flour with baking powder and bake (preferably immediately in a springform pan). At 180 degrees about 15-20 minutes. Check readiness with a dry stick. It turns out to be a thin crust.
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 thoroughly with a mixer. Melt 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 and sour cream filling, stirring constantly with a mixer. Cut the fruit into small pieces (pineapples here) and add to the mixture. Place everything in a springform pan where the cake already lies, smooth it out and put it in the refrigerator for 3 hours.
Prepare the jelly as directed on the package, cool to room temperature. Place fruit beautifully on the cake and pour jelly over it. Everything is in the refrigerator again. When completely hardened, remove the mold.

• Recipes

  TOP 7 recipes for cool pastries and cakes in a hurry! Real jam! 1. Dessert "Chocolate Fingers" 2. Curd cold cake 3. Coconut balls 4. "Anthill" - a recipe for an original cake 5. Curd "Suns" 6. Chocolate honey cake "Lady's 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 mix. 3. Roll the resulting 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 the oven and cool completely at room temperature. 6. Melt the chocolate. 7. Fill your fingers with chocolate and let it harden. Cold curd cake Ingredients for the dough: Eggs - 2 pcs. Squirrels - 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 cup Vanilla sugar - 1 sachet Gelatin - 15 g Sour cream - 500 g Fruit (I have canned pineapples) Decoration: A pack of jelly Fruit Preparation: 1 Beat eggs and whites with sugar until white foam is obtained. Add flour with baking powder and bake (preferably immediately in a springform pan). At 180°C about 15-20 minutes. Check readiness with a dry stick. You should end up with 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 thoroughly with a mixer. 3. Melt 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 and sour cream filling, stirring constantly with a mixer. 4. Cut the Fruit

• Blueberry Yogurt Cake Recipes

  Yogurt 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 Souffle: 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 the flour and mix with baking powder. Combine the two mixtures and mix 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. Remove the crust from the oven and leave it in the pan until it cools completely. 3. Prepare the soufflé: pour 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. Place the cake in the refrigerator until completely frozen. Take out our cake and carefully remove the sides. You can decorate it as you wish, I decorated it with waffle rolls. Bon appetit! #desserts.appetit

• Brownie with cottage cheese and cherries Recipes
• Brownie with cottage cheese and cherries Recipes

  Brownie with cottage cheese and cherries Ingredients: Dark chocolate - 100 g Butter - 120 g Sugar - 150 g Eggs - 4 pcs. Wheat flour - 150 g Baking powder (without 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 the curd cream: mix the cottage cheese with sugar and the remaining eggs (2 pcs.). Grind with a mixer until creamy. If the cottage cheese is grainy, first rub it through a sieve. 4. Add cooled, melted chocolate to eggs beaten with sugar, then baking powder and flour. Mix with a mixer at the lowest speed. 5. Pour 1/3 of the dough into a mold with high sides, greased with butter. Distribute according to the shape. Spread half of the curd mass. If it is thick and does not spread, smooth it out with a spatula. 6. Distribute half the cherries over the curd mixture. Then pour the dough again, again the curd mass, cherries and again the dough. Try to distribute the dough evenly; in some places it may not work, that’s okay. On the top layer, you can make streaks with a knife or a wooden stick. 7. Bake for 40-50 minutes in an oven preheated to 180 degrees. Check readiness with a splinter - it should be dry. Cool in the pan. Bon appetit! #baking.appetit #desserts.appetit

• Blancmange cheesecake Recipes

  Curd blancmange cake Ingredients: sour cream (for the crust) - 0.5 tbsp. sugar (for the crust) - 0.5 tbsp. flour (for the crust) - 3/4 tbsp. soda (for the crust) - 1 tsp. chicken eggs (for the crust) - 1 pc. 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, quick-hardening) - 4 g (0.5 sachet) peach (for decoration) - 1 pc. Preparation: 1. Prepare the dough for the crust. Mix all ingredients in a bowl, beat with a mixer and leave in the cold for 30 minutes. Then pour the dough into a springform pan that has been previously greased with oil. 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 to swell for 30 minutes, stirring. 4. Mix cottage cheese, sugar and sour cream with a blender. 5. Heat the milk with gelatin, but do not boil, stirring constantly. And then pour the slightly cooled gelatin mixture into the curd mass and mix. 6. Cut bananas (but you can use any other fruit, including canned ones) into small pieces, spread over the crust, and pour in the curd mixture. 7. Decorate the cake with slices of peaches, pour in quick-hardening jelly (add 1.5-2 tablespoons of sugar, 130 ml of water to the jelly powder and boil for 1 minute, pour immediately hot, otherwise it will harden) and put in the refrigerator for 3-4 hours . Bon appetit! #baking.appetit #desserts.appetit

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

  TOP 7 recipes for cool pastries and cakes in a hurry! Real jam! 1. Dessert "Chocolate fingers" 2. Curd cold cake 3. Coconut balls 4. "Anthill" - a recipe for an original cake 5. Curd "Suns" 6. Chocolate honey cake "Lady's whim" 7. Cakes "Bounty" Dessert "Chocolate fingers" To prepare chocolate fingers we will need the following ingredients: 2 cups sugar, 1 cup milk powder, 60 g butter, 1 tsp. vanilla, chocolate for glaze Preparation: 1. Dissolve sugar over low heat. 2. Then add milk powder, butter, vanillin and mix. 3. Roll the resulting 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 the oven and cool completely at room temperature. 6. Melt the chocolate. 7. Fill your fingers with chocolate and let it harden. Enjoy your tea! Curd cold cake Ingredients for the dough: 2 eggs 2 egg whites half a glass of sugar half a glass of flour 1 teaspoon of baking powder Filling (cream): 0.5 kg of cottage cheese 100 g of butter half a glass of sugar 1 bag of vanilla sugar 15 g of gelatin 500 g of sour cream fruit (I canned pineapples) decoration a pack of jelly fruits Preparation: 1. Beat eggs and whites with sugar until white foam is obtained. Add flour with baking powder and bake (preferably immediately in a springform pan). At 180 degrees about 15-20 minutes. Check readiness with a dry stick. You should end up with 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 thoroughly with a mixer. 3. Melt gelatin in a small amount of water in a water bath until completely dissolved. Cool slightly and pour in a thin stream into

• Blancmange cheesecake Recipes

  Curd blancmange cake Ingredients: sour cream (for the crust) - 0.5 tbsp. sugar (for the crust) - 0.5 tbsp. flour (for the crust) - 3/4 tbsp. soda (for the crust) - 1 tsp. chicken eggs (for the crust) - 1 pc. 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, quick-hardening) - 4 g (0.5 sachet) peach (for decoration) - 1 pc. Preparation: 1. Prepare the dough for the crust. Mix all ingredients in a bowl, beat with a mixer and leave in the cold for 30 minutes. Then pour the dough into a springform pan that has been previously greased with oil. 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 to swell for 30 minutes, stirring. 4. Mix cottage cheese, sugar and sour cream with a blender. 5. Heat the milk with gelatin, but do not boil, stirring constantly. And then pour the slightly cooled gelatin mixture into the curd mass and stir. 6. Cut bananas (but you can use any other fruit, including canned ones) into small pieces, spread over the crust, and pour in the curd mixture. 7. Decorate the cake with slices of peaches, pour in quick-hardening jelly (add 1.5-2 tablespoons of sugar, 130 ml of water to the jelly powder and boil for 1 minute, pour immediately hot, otherwise it will harden) and put in the refrigerator for 3-4 hours . Bon appetit! #bakingrecepti #dessertsrecepti

• Curd dessert (no baking) Recipes

  Curd dessert (no baking) Ingredients: Soft cottage cheese - 500 g Sour cream 10% - 300 g Gelatin - 30 g Sugar - to taste Fruit - to taste Preparation: 1. Mix cottage cheese and sour cream until smooth. 2. Add sugar (or honey) to taste. 3. Pour gelatin into 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 the water. 4. Pour gelatin into the curd and sour cream mass in a thin stream and mix thoroughly. You will get a liquid mass. 5. Place your favorite fruits or berries on the bottom of the mold. Pour the resulting mixture and put it in the refrigerator for 1-2 hours. 6. When serving, you can garnish with syrup, a sprig of mint and berries. Bon appetit! #breakfastrecepti #dessertsrecepti

• Poppy Coconut Cake Recipes

  Poppy-coconut cake Ingredients: ●150 g plums. 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 packet of baking powder ●200 g of sour cream Preparation: Poppy seeds, coconut flakes, sugar, eggs - beat, add melted butter - beat, sour cream beat, sift the flour with baking powder, beat everything, put in a greased form. In the multicooker, bake mode is 65 minutes. In the oven for 40 minutes at 180 degrees. Cream: 2 glasses of milk, 1 tbsp. sugar, 2 eggs, 4 tbsp. flour. Mix egg + sugar + flour with a mixer + 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 over 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, coat with cream. Garnish with coconut chips. #dessertsrecepti

• Curd banana 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 vanilla 1 tsp. baking powder powdered sugar for sprinkling Preparation: 1. Beat eggs with sugar into foam 2. Mix cottage cheese and softened butter in a separate bowl. 3. Without ceasing to work with the mixer, add the curd and cream mixture to the beaten eggs. To stir thoroughly. 4. Add vanillin and baking powder. Mix. 5. Add flour. Knead the dough with a mixer. 6. Peel the banana and kiwi. Cut into small cubes. Add to the total mass and mix. 7. Place the dough into molds greased 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. Check readiness with a toothpick. #dessertsrecepti

• Creamy chocolate cake "Pina Colada" Recipes

  Creamy chocolate cake "Pina Colada" Ingredients: For the cake: 270 g condensed milk, 2 eggs, a bag of vanilla sugar, 100 g starch, 150 g flour, 1 tsp. soda (quench with citric acid or lemon juice). Souffle: 25 g gelatin pour 4 tbsp. 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 and mix. Add flour, soda and knead a not very thick dough. Divide the dough into two parts. Add cocoa (2-3 tbsp) to one part. Pour the light part of the dough into the mold, pour the cocoa dough on top with a spoon. Place in an oven preheated to 180 degrees. Bake for 30-35 minutes. Cut the finished cake in half. Soak in Pina Colada syrup (both cake layers). Place one cake layer in a springform pan. Pour the soufflé over it. Melt gelatin in a water bath. Also, slightly heat the sour cream mixture in a water bath. Pour gelatin into the warm mixture. Beat again. Pour the soufflé onto the crust and place in the refrigerator to set (an hour or two). Remove the cake from the refrigerator and remove from the mold. Cover the top with the second cake layer. Drizzle with glaze. Glaze: 3 tbsp. l. sugar, 3 tbsp. l. cocoa, 3 tbsp. l. Melt the milk over low heat, stirring and adding 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 point is to coat the edges and sides of the cake with cream. Cream: 8 tbsp. l. dry cream, 1 tbsp. cocoa, 1 tsp. dissolved coffee, a bag of vanilla sugar, 3 tbsp. milk and 1 tbsp. Baileys liqueur. Beat with a mixer. The result will be a slightly runny cream, but after standing in the refrigerator, it will harden a little.

• Poppy poppy cake Recipes

  Poppy seed cake Ingredients: 3 egg whites at room temperature 120 gr. poppy seed 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 bag of vanilla sugar Preparation Bring the milk to a boil, add poppy seeds, cover the saucepan and remove from heat. Cream butter with 100 gr. sugar and vanilla, add flour, stir until smooth, add milk and poppy seeds and stir again. Beat the whites with a pinch of salt until soft peaks form, add the remaining sugar and beat until a strong, stable foam. Gently mix the dough with the whites. There is a lot of dough, so take a mold with a diameter of 25 cm, grease it with oil, 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 cold mascarpone with powdered sugar and vanilla, coat the first cake layer, cover with the second one and grease the top and sides with the remaining cream. Leave the cake in the cold for several hours, and then eat it with pleasure! Recipe author - Tarelkina

• Cake "Orange Mood" Recipes / Cakes and pastries

  Cake "Orange Mood" Ingredients: for the sponge 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 tbsp. sugar 20-25g gelatin + 100g milk for pouring gelatin for decoration: fruits (berries) - any (according to season and desire). If using frozen or canned, drain the liquid well. Colorless jelly for cake (or you can gel apple or grape juice). I have oranges and Haas orange flavored jelly. Preparation: Prepare the sponge cake: 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. Gradually add sugar and vanilla sugar. Beat until a light mass forms. Add lemon juice. Pour the whipped whites into the mixture and mix gently with a whisk. Mix flour with baking powder and sift over the resulting mixture. Mix everything. Heat the oven to 200 degrees. Line the cake pan with baking paper. Pour the dough into the mold, smooth it out and bake for 8 minutes (I baked for 16 minutes in a mold d = 26 cm). Cool the finished biscuit in the mold. The sponge cake turns out smooth and does not puff up. Very airy, light and delicate. No need to soak it! Filling: pour gelatin for swelling. After 30-40 minutes, dissolve (it is better to use Haas instant gelatin). Let cool slightly (5 minutes). Beat cottage cheese, sugar, lemon juice in a mixer. Add whipped sour cream. Continuing to beat, add dissolved gelatin. Line a springform pan with sides with cling film and add the crust. Place the filling and smooth it out. Place in the refrigerator for a couple of hours (if the gelatin is Haas, then for about 20 minutes) Decorate: place the prepared fruits and (or) berries on a sour cream and curd layer (it should not completely harden so that you can add a little bit of fruit

• CHOCOLATE SOufflé CAKE without baking Recipes / Cakes and pastries

  CHOCOLATE SOufflé CAKE without baking Ingredients: For the base - 200 gr. cookies - 1 tbsp. spoon of cocoa - 50 gr. softened butter - 3-4 tbsp. spoons of milk For chocolate soufflé - 100 gr. chocolate - 300 gr. paste-like cottage cheese at room temperature (I took children's cottage cheese "Tyoma") - 1/4 cups of powdered sugar - 1 bag (10 g.) vanilla sugar - 1 tbsp. spoon of instant gelatin - 200 ml. cream 33% - 50 ml. chocolate or any other liqueur (optional) Preparation: Cover the bottom of a 19 cm springform pan with a circle of parchment, grease the sides with butter, crush the cookies, add butter and cocoa, mix, add milk if necessary, you should get a mass that holds its shape. Place the finished mixture on the bottom of the mold, compact it, and put it in the refrigerator. Melt the chocolate in a water bath, add powdered sugar, vanilla sugar and cottage cheese, beat everything well with a mixer, whip the cream separately. Dissolve gelatin in a small amount of hot water (about 3-4 tablespoons), pour in a thin stream into the curd mass and mix well with a mixer, then add cream and alcohol, beat again, put the cream in the mold, put in the refrigerator overnight. The next day, run a knife along the edge of the mold, remove the side, the finished cake can be sprinkled with cocoa, decorated with grated chocolate or fresh berries.

• Double curd cake Recipes / Cakes and 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. Place in a greased pan (mine is 23 cm in diameter) and bake until done at 180 degrees, check with a toothpick, about 40 minutes. Make two cakes from the cooled cake and layer with cream. For the cream, beat sour cream with cottage cheese and add sugar to taste. All the moisture from the cream will be absorbed into the cakes and a dense layer of curd will remain throughout the cake. The cake soaks well and becomes very tender; store in the refrigerator.

• Soufflé cake (Bird's milk) Recipes / Cakes and pastries
• Curd cake in a frying pan Recipes / Cakes and pastries

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

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

  Soufflé cake (Bird's milk) Ingredients: For the sponge cake 3 eggs 100 g sugar 100 g flour butter for greasing the mold For the soufflé 5 egg whites 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 about 20 minutes. When the gelatin swells, mix with half the sugar and put on fire until the gelatin and sugar are completely dissolved. Cool. For the sponge cake, 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 oil, pour out the dough and bake for 25-30 minutes at 180 degrees. Check readiness with a match, it should remain dry. Remove the biscuit from the mold and let cool. Cut into 2 parts. Now the soufflé. Beat the whites 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 whites. Mix everything with a mixer. Place the soufflé on the bottom part of the sponge cake and cover with the second part. Place in the refrigerator for at least a couple of hours. The finished cake can be covered with chocolate. To do this, melt heavy cream (about 80 ml) with 100 g of chocolate and brush the cake.

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

  Soufflé cake (Bird's milk) For the sponge cake 3 eggs 100 g sugar 100 g flour butter for greasing the mold For the soufflé 5 egg whites 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 about 20 minutes. When the gelatin swells, mix with half the sugar and put on fire until the gelatin and sugar are completely dissolved. Cool. For the sponge cake, 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 oil, pour out the dough and bake for 25-30 minutes at 180 degrees. Check readiness with a match, it should remain dry. Remove the biscuit from the mold and let cool. Cut into 2 parts. Now the soufflé. Beat the whites 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 whites. Mix everything with a mixer. Place the soufflé on the bottom part of the sponge cake and cover with the second part. Place in the refrigerator for at least a couple of hours. The finished cake can be covered with chocolate. To do this, melt heavy cream (about 80 ml) with 100 g of chocolate and brush the cake.

• Curd cake in a frying pan Cakes and pastries

  Curd cake in a frying pan Ingredients: 1 egg 200 g cottage cheese, 1 tbsp sugar vanillin 250-300 g flour 1 tsp slaked soda. Cream: 500 ml milk, 1 egg, 1 tbsp sugar, 3 tbsp flour, vanillin, 150-200g butter, nuts. Grind the egg with sugar and flour, add vanillin, pour in the milk. Stir with a whisk, put on low heat, cook until thickened, stirring constantly. Cool completely. Beat the butter with a mixer, gradually adding the cooled custard mixture. Mix the egg with sugar, add cottage cheese, vanillin, soda and gradually add flour. The dough should not be completely stiff, but dense. Divide into 6-8 parts. Roll out thinly, prick with a fork so as not to swell. Bake until browned in a frying pan on both sides. Trim uneven edges. Cool. Grease the cakes with cream, sprinkle with nuts and chocolate.