Festive New Year's days - it's time to practice cooking light creamy and fruity desserts: after all, there will be plenty of hearty and sweet on the table anyway! We have specially selected 5 effective and easy-to-cook recipes from the book of the best Russian confectioner Alexander Seleznev. And you don’t have to bake anything - except for clafoutis ...
Norman Bavaroise
Ingredients
- 4 apples
- 140 ml cream (33%)
- 100 g Philadelphia cream cheese
- 80 g condensed milk
- 5 g gelatin
- 30 g butter
- 2 tbsp. l. Sahara
- 2 tbsp. l. melted apricot jam
- 50 ml apple juice
- a pinch of cinnamon
- 50 g roasted almond flakes
Cooking method
- Peel the apples.
- Cut two apples into cubes, sprinkle with one tablespoon of sugar, pour a small amount of water and boil on the stove until soft.
- Cool and sprinkle with cinnamon.
- Then chop the apples into puree and transfer to the bottom of the bowls.
- Soak the gelatin in a small amount of water until it swells. Then melt.
- Mix cream cheese with condensed milk. Beat the cream separately until a stable mass forms.
- Then add gelatin, apple juice and whipped cream to the cheese.
- Pour the mixture into bowls and place in the refrigerator to set.
- Cut the remaining two apples into slices and fry in butter, gradually adding one tablespoon of sugar.
- Decorate the frozen cream with apples. Before serving, pour over the jam, sprinkle with roasted almond petals.
Chocolate dessert with basil
Ingredients
Basil Cream:
- 150 ml milk
- 100 g whipped cream
- 1 egg
- 20 g powdered sugar
- 5 g cornstarch
- 15 basil leaves
- 100 g biscuit sticks
Chocolate cream:
- 10 basil leaves
- 150 ml milk
- 2 yolks
- 25 g powdered sugar
- 75 g chocolate
- 100 ml cream
Cooking method
Basil Cream:
- Mix milk with chopped basil and bring to a boil.
- Mix the egg with powdered sugar and starch, beat lightly.
- Mix egg mixture with milk mixture.
- On the stove, brew the cream until smooth.
- Then cool the cream, mix with whipped cream and put in a bowl.
- Break the biscuit sticks into pieces.
- Put the pieces of sticks on the basil cream.
Chocolate cream:
- Wash the basil leaves and cut into small pieces.
- Mix milk with 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 fire.
- Add chopped chocolate and stir until melted.
- Cool the cream, mix with whipped cream and put in a bowl on a layer of biscuit sticks.
- Put the dessert in the refrigerator for 1 hour until it hardens.
Clafoutis with cherries
Clafoutis hails from Limoges, from where it spread throughout France in the 19th century. Clafoutis is a French baked dessert, sometimes pronounced as "clafoutis". The basis of clafoutis is pancake dough made from flour, milk and eggs.
When ready, clafoutis looks like a pie, but since it is baked from dough similar to pancake, clafoutis tastes more like a pancake with filling. The classic version is clafoutis with cherries.
Ingredients
- 80 g pistachios
- 80 g powdered sugar
- 50 g starch
- 3 eggs
- 200 ml milk
- 200 ml cream (33%)
- 400 g cherries
Cooking method
- Grind pistachios and mix with powdered sugar and starch.
- Then add eggs and mix again.
- Mix milk with cream.
- Pour the egg mixture into the milk mixture and knead the dough.
- Pour the dough into a baking dish.
- Put a cherry on top.
- Take a larger container where you can put the clafoutis mold. Pour hot water into a container.
- Place the clafoutis molds in a container of water and bake in a water bath in the oven at 180°C for 30 minutes.
tropical dessert
Ingredients
- 6 art. l. mango or apricot jam
- 2 yolks
- 2 tbsp. l. powdered 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 small amount of water and leave to swell. Then melt.
- Mix mango puree with milk and bring to a boil, remove from heat.
- Then add the beaten yolks, mix everything thoroughly and refrigerate.
- Add gelatin, stir and refrigerate.
- Stir in the resulting mixture with whipped cream.
- Put jam on the bottom of the glass.
- Put cream on a layer of jam, put chopped pineapples and a little mango puree on top.
- Place the dessert in the refrigerator until set.
Caramel tiramisu
Ingredients
- 120 g sugar
- 80 ml cream
- 50 g butter
- a pinch of salt
Cream
- 3 eggs
- 60 g powdered sugar
- 250 g Philadelphia cream cheese
- 6 biscuit sticks
- cocoa for sprinkling
Cooking method
- Melt sugar to caramel. Heat a thick-walled, non-stick pan on the stovetop. Sprinkle a small amount of sugar on the bottom. As soon as the sugar melts, add the next portion of sugar to it and mix. Repeat sprinkling until the sugar runs out. It is important not to let it boil, all the while lowering the temperature by adding new sugar.
- Bring the cream to a boil and stir in the caramel.
- Remove the caramel mass from the heat and add the butter and a pinch of salt.
- Mix everything very thoroughly, cooling.
Cream
- Separate the whites from the yolks.
- Beat the yolks with half of the powdered sugar until a stable foam appears.
- Then mix the yolks with cream cheese and beat for 1 minute until a stable mass.
- Separately, beat the whites with the second half of the powdered sugar until peaks form. Gently mix the yolks with the whites.
- Layer caramel cream, broken biscuit sticks and egg cream in a glass. Sprinkle cocoa on top.
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OVER 20 NO-BAK CAKE RECIPESCAKE WITHOUT BAKING "GINGERY PINSCHER".
PRODUCTS:
600 g of gingerbread (dark and light equally);
3 bananas;
100 g of dark chocolate;
5 st. spoons of milk;
350-400 g sour cream;
1 glass of powdered sugar.
COOKING:
Cut fresh soft gingerbread into 4 pieces.
Whisk sour cream with powdered sugar.
Peel bananas and cut into slices.
Cover a spherical salad bowl with cling film.
Put the prepared products in layers in a salad bowl in the following sequence: a layer of gingerbread, whipped sour cream, banana circles, whipped sour cream.
Repeat the sequence as many times as needed.
Close the cake with cling film, press lightly on it so that the gingerbread pieces become closer to each other, and place in the refrigerator overnight.
After that, turn the cake on a dish, remove the film and pour the cake with icing.
The icing is made from chocolate and milk. Grate chocolate, add milk, melt in the microwave.
Mix everything well until smooth and cool a little.
You need to water the cake with warm icing.
Once the frosting has set, our no-bake Gingerbread Pinscher Cake is ready for teatime.
Fruit marshmallow cake
Composition
for the base of the cake
crumbly cookies (such as "Jubilee") - 300-350 g,
butter - 200 g
for the top layer of the dessert cake
marshmallows (preferably multi-colored) about 200-250 g;
cottage cheese - 400 g,
fat cream - 0.5 liters,
2 packs of gelatin 15 g each,
0.5 st. powdered sugar
vanilla sugar - 1 sachet,
apricots or peaches (canned or fresh) - 0.5 kg.
Preparation For the base of the cake:
Leave the butter at room temperature so that it becomes soft.
Break the cookies into pieces with your hands and put them in a tight bag. Tie the bag with cookie pieces so that there is no air in it and roll it out with a rolling pin so that the cookie pieces turn into small crumbs.
Mix 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 for 40 minutes in 3/4 cup water.
Peaches or apricots, washed, pitted and cut into wedges.
Zephyr, if it consists of 2 glued halves, separate.
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 gelatin mass, continue to beat. Leave the resulting mousse for 10-15 minutes and then whisk again.
Remove the mold with butter and cookies from the refrigerator, put marshmallows on it.
Fill the space between marshmallows with peach slices.
Pour gelatin-curd mousse into the mold.
Leave in the refrigerator until completely gelled.
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 (boiled)
100 gr. butter, you can add nuts.
Make a cream out of condensed milk, butter and nuts and spread over layers of waffles and biscuits. Let stand overnight in the refrigerator.
Biscuit and condensed milk cake
500 gr. cookies,
1 cup walnuts,
1 can of condensed milk.
Crush cookies with your hands into small pieces, add chopped nuts and condensed milk. Mix everything to form a cake of any shape from this mass and refrigerate until it hardens (you can keep it in the refrigerator for a long time, this will not interfere with it). When it hardens, you can pour chocolate icing or melted chocolate. Then put it back in the fridge and keep it there until it's time to eat the cake.
Biscuit and cottage cheese cake
1/2 kg of cookies,
1/2 kg cottage cheese,
150 gr. oils,
1 cup of sugar
Grind cottage cheese with butter and sugar, divide the mass into 2 parts. In one part add 2 tbsp. l. cocoa, in another - raisins. Spread a layer of cookies on foil or polyethylene (each cookie is pre-moistened in milk), put cottage cheese with raisins on this layer, then again cookies, on top - cottage cheese with cocoa and another layer of cookies. Make glaze from 1 tbsp. spoons of sugar, 1 spoon of water, 1 spoon of oil and cover the top of the cake. Place the cake in the refrigerator for 2 hours.
Cake "Shalash"
150 gr. softened butter,
1/2 cup sugar
200 gr. mix cottage cheese.
2 packs of cookies
Dip the cookies in warm milk and spread on clean paper, grease with oil, put a layer of cookies, the whole mass on it, then again the cookies so that you get a hut. Refrigerate for 2 hours.
Anniversary cake
1 kg. cookies
1 can of condensed milk,
200-250 gr. butter,
1/2 l. milk.
Cream: Whip butter with condensed milk. Divide the cookies into several parts (depending on how many layers the cake will have, but 3-4 is better). Dip 1 piece into milk, slightly moisten (do not soak) and lay 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 is optional. You can decorate with fruits, berries, nuts, coconut flakes or sprinkle with crushed cookies. It is advisable to give time to soak.
Log Cake
800 gr. cookies (dry will not work),
250 gr. butter,
1 can of condensed milk
4-5 art. l. cocoa powder
1 cup walnuts (instead of nuts, you can use pitted raisins)
Crush cookies into small pieces, put in a bowl, mixing with nuts. Separately, in a saucepan, melt the butter, add the condensed cocoa, stirring constantly, bring to a boil. Pour hot cocoa over cookies with nuts, mix everything well, and put hot in a plastic bag. Give it the shape of a “log”, tie it with a thread and place it in the freezer. An hour later, the cake is ready.
Cake "Anthill"
A can of boiled condensed milk is rubbed 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. Once the butter has set, unroll and cut crosswise with a sharp knife. It turns out very nice and tasty.
Cake "House"
400 gr. cottage cheese, 1 glass of sugar, 150 gr. butter mix 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 of the second half of the curd mass. Roll up the “House”, coat with fudge on top and from the end. Wrap in cellophane and refrigerate for 2-3 hours.
Fudge: 1-2 table. spoons of cocoa, 2-4 table. spoons of sugar, 1-2 table. spoons of milk. Melt everything over low heat. Allow to cool and add 50 gr. butter, stir.
Cake "Carpathians"
400 gr. fresh curd,
200 gr. butter,
some milk, cocoa, sugar,
cookies (necessarily square, for a given number of products you will need 54 pieces.),
optionally fresh berries or berries from jam (but you can do without them).
Glaze: 3 tbsp. spoons of milk
4 tbsp. spoons of cocoa
3 art. spoons 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. The resulting mass is divided into three parts. Add cocoa to one part until the desired color is obtained. Brew strong tea and dip the cookies in turn. The cookies should become soft, but you need to make sure that they do not get completely wet. 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 cookies with white mass. Place another layer of softened cookies on top. Now grease with brown mass. Lay the last layer of cookies on top and brush with the remaining mass. Berries can be laid along the last layer.
Now the hardest part. Attention!!! This must be done carefully. Since the cookie is 3x6, you need to make a triangle out of the layers. To do this, lift the edges of the bag and connect with each other. Put the resulting cake in the cold, in winter it is better on the balcony, in the summer in the refrigerator. After it has stood for about 30 minutes (further on an amateur), you can pour chocolate icing on top of it.
Glaze. Mix glaze ingredients and bring to a boil. It is better to cool the icing 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.
Nut cake without baking
1/2 kg of cookies,
1 cup shelled walnuts,
1 can of condensed milk.
Add nuts, condensed milk to finely crushed cookies, mix well. Put the mass in a tray, close and cool for at least 30 - 40 minutes. Then sprinkle with sugar and cocoa. The cake is ready.
Layer cake with cookies
175 gr. margarine,
2 eggs,
150 gr. powdered sugar
a pinch of salt,
40 gr. cocoa,
1 teaspoon a spoonful of instant coffee
40 gr. ground almonds,
about 25 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. spoon of hot water, add to the resulting mass along with almonds and margarine. Lay out a rectangular shape with paper. Put the cookies in a bag and crush with a rolling pin. Fill the form, alternating cream and cookie crumbs. Finish with a layer of crumbs. Leave some cream. Put the cake in the refrigerator. Put on a platter before serving. Spread the remaining cream on top. Melt the glaze in a water bath, spread on top. Decorate the cake with raspberries and lemon balm if desired.
chocolate sausage
300 gr cookies
200 gr butter (not salted)
1 egg
3 tablespoons cocoa
1.8 cups sugar sand
2 tablespoons of water
raisins, nuts
Keep 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 boil on low heat for 5 minutes. Cool down, beat in the egg
put the remaining butter, mix well, pour 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 mixture into a mold and refrigerate.
Cakes "Potato"
1kg biscuits or straws,
5-7 teaspoons cocoa
1-5 cups of sugar
1 pack of margarine (preferably creamy),
4 eggs.
Pass cookies or straws through a meat grinder, add cocoa,
sugar, melted margarine and eggs. Mix everything well
make balls and refrigerate. You can add ground nuts.
Apple Cake "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 from the skin and grate them on a coarse grater. Mix grated apples with crushed biscuits, raisins and other products. Pour into a cake tin and top with whipped cream.
Apple cake with semolina
750 g apples
1 glass of milk
100 g honey
25 g semolina,
30 g nuts, lemon zest,
100 g sugar.
Cook thick porridge from milk, honey, cereals. Pour finely chopped nuts, sugar, lemon zest. Mix everything, put in a cake mold, 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 whipped cream on them.
Super no-bake cake
200 g of biscuit cookies or just a biscuit.
40 g butter
450 g cottage cheese
40 g powdered sugar
zest and juice of 2 lemons
100 g grapes
Crumble biscuit cookies, melt butter over low heat, mix cookies and butter. Spread in a thin layer on the bottom of a cake tin. Combine cottage cheese, powdered sugar, zest and lemon juice in a deep bowl. Pour the mixture into the mold and refrigerate for 30 minutes. Carefully remove the cake from the mold, garnish with fresh grapes or mint leaves.
Cake without baking
500 g cookies,
1 cup chopped walnuts,
1 can of condensed milk
1 st. spoon of cocoa and 1 tbsp. a spoonful of granulated sugar.
Finely crush the cookies, add chopped nuts and condensed milk. Mix well, put on a tray, cover and chill in the refrigerator for 40 minutes. Then sprinkle the cake with sugar and cocoa and serve.
Chocolate cake with truffles
Cookies - 250 g
oil - 100 g
cinnamon - 1 teaspoon
interlayer:
almond chips - 50 g
Filling:
dark chocolate - 600 g
butter - 200 g
cream - 500 ml
any liqueur - 4 tablespoons
almonds - 100 g ground
Heat cream and butter in a saucepan until boiling. Remove from heat, cool slightly and add chocolate chips. Mix well. Add flaked almonds, cool a little more and add liqueur.
Crush the cookies and mix them with melted butter and cinnamon. Put the cookies in a form with removable edges, covered with baking paper. Sprinkle with almonds. Pour the chocolate mixture over the top.
Put in the refrigerator for 6-12 hours.
Then remove the cake from the mold and serve
Cold cheese cake with mango
Mango puree - 250 g (you can 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
Whip the cream, separate the yolks from the whites. Beat egg whites into stiff foam.
Mix the yolks one by one with cottage cheese, add regular and vanilla sugar, mango puree.
Lastly, gently mix the beaten proteins and carefully add them to the mixture.
Pour the mixture into a round shape, cover with cling film and refrigerate (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 it over the cake and garnish with chocolate pieces.
Cake "Karukaka"
Crumbly cookies - 400 g
butter - 200 g
sugar - 3/4 cup
cocoa - 4 tablespoons
cold coffee drink - 1/2 cup
raisin
nuts
candied fruit
Whisk butter and sugar into foam. Separately grind the cookies into a powder.
Add coffee to the foam, stir. Add cocoa, raisins, chopped nuts and/or candied fruits. Mix with biscuits, reserving some biscuits for decoration.
Put everything in a form, sprinkle with the remaining cookies and refrigerate to harden.
Balls can be rolled up and rolled in the remaining cookie crumbs
Apricot no-bake cake
200g butter,
300g sugar
200g sweet crackers,
1 egg
1/2 teaspoon of vanillin and 800g of apricots.
Beat the butter with half the sugar, add the ground crackers, egg and vanilla. Put the mass into a detachable form moistened with water and refrigerate.
Prepare puree from fresh apricots and sugar, cover the cake with a thick layer of it and put it in the refrigerator again for 3 hours.
After hardening, open the side and put the cake on a dish. Top the cake with whipped cream
Delicate curd soufflé, very similar to ice cream, with a layer of berries combined with a crispy base.
Ingredients:
- 10 g of gelatin;
- 50 ml of water;
- 100 g dark chocolate;
- 70 g butter;
- 100 g corn flakes;
- 200 g of cottage cheese;
- 1 tablespoon of sugar;
- ½ teaspoon vanilla sugar;
- 100 ml of milk;
- 100 g of white chocolate;
- 200 ml of heavy cream;
- 200 g strawberries.
Cooking
Soak the gelatin. Fill it with water and leave to swell for the time indicated on the package.
Melt dark chocolate with butter in a water bath or microwave. Pour over the flakes with liquid chocolate and stir. This will be the base of the cake.
Line a cutting board with parchment. Place a springform pan on it. Line the inside of the sides with parchment paper as well. To make it stick better, grease the sides with vegetable oil.
Put the flakes in the form, level and lightly tamp. It is convenient to do this with a potato masher. Remove for half an hour in the refrigerator.
Beat the cottage cheese with regular 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, mix. 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 the mold on the base, put in the freezer for 10 minutes. Put a layer of strawberries cut into slices (you can use any berries and fruits to your taste) and pour the second half of the mousse. Send to the refrigerator 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 “release” the cake easily.
2. Napoleon
youtube.com Households will guess for a long time what such thin tasty cakes are made of.
Ingredients:
- 1 egg;
- 100 g of sugar;
- 1 tablespoon cornstarch;
- 5 g vanilla sugar;
- ½ lemon;
- 250 ml of milk;
- 70 g butter;
- 2 thin pita bread;
- 100 g walnuts.
Cooking
Mix eggs, sugar and vanilla sugar, starch, zest of half a lemon, pour in and put on a slow fire until thickened. Add butter to hot cream.
Cut the pita bread into layers about 15 × 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 cream layer, generously sprinkle the cake with nuts, including on the sides.
Leave the cake for an hour or two to soak.
3. Anthill
youtube.com Incredibly crunchy and super easy to make. Instead of cookies - dry balls for breakfast.
Ingredients:
- 250 g of condensed milk;
- 180 g butter (80-85% fat);
- 250 g of chocolate balls;
- 100 g roasted peanuts.
Cooking
Beat the softened butter with a mixer. Continuing to beat, pour into the oil. Add peanuts and chocolate balls (breakfast powder) to the cream. Mix thoroughly.
Line the inner walls of the confectionery ring with parchment and put the chocolate-butter mixture inside. Pack and refrigerate until completely solidified. Remove the cake from the ring and decorate as you wish.
4. No Bake Chocolate Banana Cake
youtube.com Thanks to the gentle custard and bananas, the cookies are completely soaked and become like a biscuit.
Ingredients:
- 200 g of sugar;
- 10 g vanilla sugar;
- 4 eggs;
- 50 g flour;
- 600 ml of milk;
- 50 g butter;
- 500 g of chocolate cookies;
- 3-4 large bananas;
- ½ bar of dark chocolate;
- 1 tablespoon of sunflower oil.
Cooking
Separate the yolks from the whites and rub them with regular and vanilla sugar. If the mass is too thick, add two to three tablespoons of milk. When the mass turns white, gently, stirring constantly, pour in the flour. Heat but do not boil the milk. Whisking constantly, pour it into the egg mixture.
Pour the egg-milk mass into a saucepan and cook over low heat until it thickens. The cream must be constantly stirred. Remove from heat, add butter, stir.
Take a mold with sides and fill its bottom with cooled cream. Put a layer of cookies on it. If the shape is round and the cookies are square, break them apart. After impregnation it will be imperceptible.
Cover the cookies with a layer of cream, and then with a layer of bananas cut into thin slices. Repeat until you reach the edge of the shape. The last layer should be creamy.
Prepare the glaze: break the chocolate bar into slices, add a couple of tablespoons of milk and a spoonful of sunflower oil. Melt in the microwave or over a water bath.
Pour the icing over the cake and put it in the refrigerator for three to four hours, and preferably overnight.
5. Smetannik
youtube.com 7. Nut Cake No Bake
youtube.com Unusual cakes give nutty notes, and the tender one literally melts in your mouth.
Ingredients:
- 2 eggs;
- 150 g of sugar;
- 10 g vanilla sugar;
- 2 tablespoons of cornstarch;
- 500 ml of milk;
- 90 g butter;
- 160 g breadcrumbs;
- 160 g walnuts;
- 3 tablespoons of condensed milk.
Cooking
Prepare custard: mix eggs with regular and vanilla sugar, add starch (you can use potato or just flour), pour in milk and heat over high heat, but do not let it boil. Reduce heat, stir until thickened. In a still hot cream, add 50 g of butter.
Grind in a blender or food processor. Mix them with breadcrumbs, melted butter (40 g) and condensed milk. Mix thoroughly.
Place a layer of walnut mass about a centimeter thick on the bottom of the mold. Tamp, grease with cream. Repeat until you run out of ingredients. The final layer should be cream.
Let the cake set and soak for several hours in the refrigerator. Garnish with nut crumbs or whole nuts before serving.
youtube.com A simplified version of the beloved honey tube cake with cherries.
Ingredients:
- 2 eggs;
- 270 g of sugar;
- 10 g vanilla sugar;
- 1 liter of milk;
- 200 g flour;
- 1½ tablespoons of starch;
- 250 ml cream with a fat content of 30-35%;
- 1 kg of ready-made puffs or strudel with cherries;
- 50 g dark chocolate.
Cooking
Whisk vanilla and regular sugar with eggs. In a separate bowl, mix flour with starch, add to the egg-sugar mixture. Do this in batches so that it mixes better.
Heat up 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 simmer until cream thickens.
Cool the custard completely. Pour chilled heavy cream into it. Pour in gradually, stirring each serving.
Lay out several puffs on a dish and generously grease them 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 pastries used are made from or shortbread dough, otherwise it will not soak.
Top the cake with grated chocolate or decorate as you like. Send to the refrigerator overnight.
9. Broken glass
ivona.bigmir.net A beautiful creamy cake for marmalade lovers.
Ingredients:
- 100 g of multi-colored jelly in the form of a powder;
- 20 g of gelatin;
- 100 ml of water;
- 3 kiwis;
- 400 g sour cream with a fat content of 10–15%;
- 100 g of sugar;
- vanilla sachet.
Cooking
Prepare jelly: every 50 g of powder, pour 100 ml of boiling water, stir, cool and put in the refrigerator until completely solidified. If you don't have colored jelly ready, color regular gelatin with fruit juices or food coloring.
When the jelly hardens, it will need to be randomly cut. The pieces should be quite large and uneven, like broken glass. Peel and cut into large cubes kiwi.
Beat chilled sour cream with sugar and vanilla. Dissolve gelatin in water. When it swells, melt it (but do not boil). In a thin stream, continuing to beat, add it to the sour cream.
Combine the sour cream mass with jelly and kiwi, mix thoroughly and put in a silicone mold. Smooth out so that the pieces of jelly do not peek out. Put in the refrigerator until completely solidified.
10. Cake without baking with boiled condensed milk
youtube.com A great combination of butter cream with nuts and dates.
Ingredients:
- 100 g walnuts;
- 150 g dates;
- 1 tablespoon of butter;
- 80 g dark chocolate;
- 50 g corn flakes;
- 15 g of gelatin;
- 80 ml of water;
- 200 g of sour cream with a fat content of 20%;
- 200 g;
- 400 ml ryazhenka.
Cooking
In a food processor or blender, chop the dates (can be replaced with prunes) and nuts with butter.
Place the springform or pastry ring on a flat plate. Line the inside of the mold with a strip of parchment. Put the walnut-date mixture inside, smooth and tamp. Place in refrigerator for 10-20 minutes.
Mix melted chocolate with corn flakes. Stir until all the flakes are dipped into the chocolate. Lay them out on the parchment paper and spread them out so that they barely touch. Remove to freezer.
Soak gelatin: dilute it in water and keep for the time indicated on the package.
Make a cream: first beat sour cream with condensed milk, then add 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 on the base of the cake and put it in the refrigerator for half an hour.
Decorate the top with chocolate-covered cornflakes and refrigerate until completely set. This will take about four hours.
Did you make a cake without flour? Instead, we use ordinary crackers and prepare an amazingly tasty, almost airy and very delicate cake. Yummy! Go ahead and cook a cake from crackers and surprise your relatives.
10 st. l - in the dough, 4 - in the cream
walnut or hazelnut, almond
Separate the yolks from the whites. And beat the whites with 5 tablespoons of sugar until very good foam - to the peaks.
Beat the yolks with the remaining 5 tablespoons of sugar until fluffy. Then add ground nuts and crackers to them. Mix carefully and well.
Very carefully add a little protein to the yolk mass. Mix carefully and lightly.
We cover the form with baking paper and pour the dough into it. We send it to the oven preheated to 190 degrees for 1 hour (or more, look at your oven).
The finished cake must be cooled. Ideally, leave for a day, but if the cake is needed urgently, then we send the cake to a cold place.
Cream for this cake is suitable for anyone. You can cook your favorite. My version of the cream - mix sugar with pudding powder and add milk. Cook the pudding over low heat, stirring constantly.
Cool the finished pudding and mix it with whipped cream.
Cut the crust into two parts. We spread the first cake on a dish and grease it well with cream. Lay the second cake on top and decorate the cake to your liking.
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