Home Cake: cooking recipes

Homemade cake is an essential element of anyfamily celebration. Today we are spoiled by the abundance of store-bought desserts (including cakes), and just recently it was problematic to buy a good and tasty cake. But the time of total deficit became a real heyday of home confectionery art. It was from this time that recipes for homemade cakes came to us and, it must be said, among them there are legendary cakes. The most delicious, the most famous, the most homely. Let's remember?

Cake "Lady fingers"

A cake from the complex category.Only experienced housewives took on its preparation. But in fact, it is not so difficult to prepare this cake. True, it takes a lot of time, but it is delicious... You will lick your fingers (while you are still cooking!). By the way, in essence, this cake is not even a cake in the usual sense for us, but an original dessert. Nevertheless, we are used to considering it a cake. Ingredients:

A glass of fresh milk;
Bottles of butter;
A glass of sifted flour;
3 chicken eggs;
A pinch of salt.
For cream:
2 cups of fat cream (from 33% fat content);
A glass of sugar.

For layering and decoration:

Fresh or canned fruit and berries;
Chocolate tile.

Preparation:To prepare this cake, you need to make choux pastry. Here is the recipe. Pour milk into a saucepan, add butter and salt, and then let the mixture boil. Then pour in flour and stir everything thoroughly (right on the fire). Then remove the saucepan from the heat, let the custard base cool slightly and beat the eggs into the mixture one by one, adding each subsequent egg after the previous one has completely mixed with the dough. Now we need to bake "lady fingers". In fact, these are ordinary profiteroles, only narrow and long. To prepare them, you need to cover the baking sheet with baking paper or regular paper, but greased with oil. Then, using a pastry syringe (bag, cornet), you need to squeeze out small fingers onto the baking sheet - thin "sausages" no more than one centimeter thick. Please note that the profiteroles will approximately double in size during baking, so leave some space between them on the baking sheet. Then preheat the oven and place the baking sheet in it for about ten minutes – during this time, maintain the oven temperature at 220 degrees. Then reduce the heat to 180 degrees and bake the fingers for another fifteen minutes. Remove the finished profiteroles and leave to cool, and in the meantime, begin preparing the cream. To prepare it, take the chilled cream, mix it with sugar and beat at the highest speed of the mixer (blender). Or prepare regular sour cream from heavy cream and sugar. To do this, first (preferably overnight) throw the sour cream in a sieve and leave it to drain the whey: the sour cream will become fatter and thicker. Then mix it with sugar and beat with a mixer for twenty minutes. Then take a mold or a dish and start assembling our cake: dip each “finger” in cream and place it in the mold. Mix in sliced fresh or canned fruit with the profiteroles: kiwi, strawberries, pineapples, tangerines, mangoes, peaches – whatever you like. Place the cake in layers or in a stack and pour the remaining cream on top. Put the finished cake in the refrigerator for about ten hours. Note: If the recipe for the “finger” cake does not suit you for some reason, bake small round profiteroles, placing them on a baking sheet with a teaspoon. A delicious cake can be made without fruit, but in any case, use chocolate shavings to decorate it.

Cake "Mishka in the North"

The recipe for this delicious homemade cake,probably one of the oldest and most famous. What was the reason for such an interesting name? Perhaps the similarity of the cake's cross-section with the famous wafer candies? Or maybe the taste is similar too? One thing is for sure - the recipe for making this cake is quite simple, and we will need the following ingredients for it:

2 or 3 cups of sifted flour;
A glass of sugar;
A glass of sour cream;
2 tablespoons butter;
3 teaspoons of cocoa powder;
Half a teaspoon of baking soda.

For the cream:

2 cups of sour cream;
A glass of sugar;
Nuts (peanuts or walnuts).

Preparation:First, melt the butter and then mix it with sugar. Next, pour soda into the same bowl, add sour cream and mix everything well again. Now we need to put half of the flour here and knead the dough. The dough will not be very thick, but that's okay - it's not ready yet. Next, separate exactly half of the dough and put it in another bowl, then add cocoa to this half and mix well. This way, we get two types of dough for the kozh - white and chocolate. Now we need to divide the remaining flour in half and knead it into both parts of the dough. If there is not enough flour for elastic dough, you can add a little more - the amount of flour varies depending on its stickiness and the thickness of the sour cream. Next, divide each half of the dough into three more parts and bake the cakes. We do it as follows. Place the dough in a form, which we will pre-grease with butter or cover with baking paper, and gently knead with your hands along the bottom, forming an even flat cake. If you use a silicone baking form, then you do not need to grease or cover it. All that remains is to make a few punctures on the cake with a fork or knife and send the form to the oven (preheated to two hundred degrees). The cakes are baked quickly - literally eight to ten minutes. Cut off each finished cake (still hot), leveling the edges - cooled cakes become brittle. Place the trimmings on a baking sheet and dry in the oven - we will need them to decorate the cake. When the cakes are ready, proceed to making the cream. The recipe for the cream is also surprisingly simple - sour cream, whipped with sugar. Whip the sour cream, gradually adding sugar to it, and then add ground (crushed) nuts to the cream. The quantity and degree of grinding of nuts is determined by your taste. All that remains is to assemble and decorate the cake. Place the layers one by one (white, chocolate) and generously grease them with cream. Also coat the sides of the cake with cream and sprinkle with crumbs made from the scraps. Decorate the top of the cake (and this is the chocolate layer) at your discretion. You can grease it with cream and sprinkle with chocolate chips or shavings, you can make an ornament using a stencil and powdered sugar, or you can whip up some butter cream (white or chocolate) and decorate the cake with it.

Cake "Caprice of the actress"

Another very "homey" cake.By the way, the recipe for its preparation is known in several versions. However, the name of this cake also sounds different. It can be "whim", and it can be "secret". It is prepared from protein "dough", which is baked in the oven, but ready-made meringues are often used to prepare this cake - protein cakes or cookies. The second version is the easiest, but the first is more "homemade". Let's try this cake according to the first version, after all, we are looking at recipes for homemade cakes. Ingredients:

Egg whites - 6 pieces:
Sugar - 1 glass.

For the cream:

Bank of condensed milk;
A pack of butter.

For the glaze:

Sour cream - 3 tablespoons;
Butter - 1 tablespoon;
Sugar - half a glass;
Cocoa - 1 tablespoon.

For decoration:

Walnuts, hazelnuts or peanuts.

Preparation:First, beat the chilled egg whites into a stiff foam. Check for readiness using the “standing fork” or “inverted saucepan” method. In the first case, a fork placed vertically in the middle of the saucepan with the whites should hold firmly; in the second case, the whites do not fall out of the saucepan turned upside down. Then, gradually adding sugar to the whites (a teaspoon at a time), continue beating the meringue until it becomes shiny and elastic. Now prepare a baking sheet, covering it with baking paper or cling film, and place the protein cakes on it, leaving enough space between them. Immediately send the baking sheet to the preheated oven and bake for about forty minutes on low heat. Attention! Do not open the oven door while the meringues are baking! Otherwise, the meringue will settle, and the meringues will be flat. If you cook the meringue in the microwave, it will take no more than five minutes. True, in both cases the meringues need to be left directly in the oven until they cool completely. To prepare the cream, take slightly melted butter, lightly beat it with a mixer or whisk, and then, continuing to beat, add condensed milk in small portions. The finished cream should easily come away from the walls of the pan in which we beat it. The recipe for making the glaze is traditional: put sour cream and butter in a saucepan and heat until the butter melts. Then add sugar mixed with cocoa and cook until the glaze begins to thicken. Assemble the cake, laying out layers of meringue and fastening them with butter cream. Pour the glaze (not hot, but not completely cooled) over the piled cake and sprinkle with walnuts. The recipe for the "Actress's Whim" cake, made from ready-made meringues, differs only in that you do not need to bake the meringue. Assemble a cake from protein cakes and butter cream, pour icing over it and decorate with nuts – that’s all. Make homemade cakes, delight your family with delicious desserts and enjoy the cooking process! Bon appetit and creative success! We recommend reading: