Home cake is an integral part of anyfamily celebration. Today we are spoiled by a store of desserts (including cakes), and more recently a good and tasty cake to buy was problematic. But the time of total deficit became the real flourish of home confectionery art. It is from this time came to us recipes for home-made cakes and, I must say, that among them there are their cakes-legends. The most delicious, the most famous, the most domestic. Let's remember?

Cake "Lady fingers"

Cake from the category of complex. Only experienced housewives did their cooking. But actually cook this cake is not so difficult. Time, however, it takes a lot, but delicious ... You lick your fingers (still while you're cooking!). By the way, in essence this cake is not even a cake in the usual sense, but an original dessert. Nevertheless, we are accustomed to consider 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 interlayer and decoration:

• Fresh or canned fruit and berries;
• Chocolate tile.

Preparation: To make this cake you need to make a brewed dough. His recipe is this. Pour the milk into a saucepan, add butter and salt, and then let this mixture boil. Then pour the flour there and thoroughly mix everything (right on the fire). Then remove the pan from the fire, give the custard base to cool slightly and one into the egg mixture, and add each next egg after the previous one was completely mixed with the dough. Now we need to bake "lady fingers". In fact, these are ordinary profiteroles, only narrow and long. For their preparation, it is necessary to cover the pan with baking paper or plain paper, but with oil. Then using a pastry syringe (bag, cornet), you need to squeeze out small fingers on the baking tray - thin "sausages" not more than one centimeter thick. Note that the profiteroles during baking will increase in volume approximately twice, so leave a space between them on the baking tray. Then we heat the oven and put the baking tray into it for about ten minutes - during this time we keep the temperature in the oven 220 degrees. Then we reduce the fire to 180 degrees and bake the fingers for another fifteen minutes. Finished profiteroles are removed and left to cool, and in the meantime, we begin to prepare the cream. For its preparation we take chilled cream, mix them with sugar and whisk at the highest speed of the blender. Or we prepare the usual sour cream from fatty sour cream and sugar. To do this, sour cream (preferably at night) is thrown on a sieve and left to make the glass serum: sour cream will become fatter and thicker. Then mix it with sugar and whisk the mixer for twenty minutes. Then take a shape or dish and start to collect our cake: each "finger" is dipped in a cream and put into a mold. We mix fresh or canned fruits with freshly harvested or preserved fruits: kiwi, strawberries, pineapples, mandarins, mangoes, peaches - whatever they like. Cake laid in layers or woodpile and pour the top with the remaining cream. We put the finished cake into the fridge for ten hours. Note: If the recipe for a cake from "fingers" does not suit you, then bake small round profiteroles, laying them on a baking sheet with a teaspoon. Delicious cake can turn out and without fruit, but in any case, use for its decoration chocolate chips.

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 pattern in the section with the famous waffle candies? And, maybe, the taste is similar too? One thing is for sure - the recipe for this cake is simple enough, but we 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 cream:

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

Preparation: To begin with, melt the butter, and then mix it with sugar. Further in the same bowl we pour out soda, we put sour cream and again we mix everything thoroughly. Now we need to put half the flour here and knead the dough. The dough will not get very thick, but it's not scary - it's not ready yet. Next, we separate exactly half of the dough and spread it into another bowl, and then add cocoa to this half and mix well. Thus, we get two types of dough for the skin - white and chocolate. Now you need to divide the remaining flour in half and mix it into both parts of the dough. If there is not enough flour for an elastic dough, you can add a little more - the amount of flour varies from the degree of its stickiness and from the density of sour cream. Next, we divide each half of the test into three parts and bake the cakes. We do this as follows. The dough is placed in a mold that is pre-lubricated with oil or baked with baking paper and gently kneaded on the bottom, forming a flat cake. If you use a silicone mold for baking, you do not need to lubricate it or cover it. It remains only to make a few punctures on the cake with a fork or knife and send the form to the oven (pre-heated to two hundred degrees). Bake cakes quickly - literally eight to ten minutes. Each ready-made cake (still hot) is cut, aligning the edges - the cooled cakes become brittle. Cut the scraps on a baking sheet and dry it in the oven - we need them to make a cake. When the cakes are ready, we begin to prepare the cream. The cream recipe is also surprisingly simple - sour cream, whipped with sugar. We beat the sour cream, gradually pouring sugar to it, and then add crushed (crushed) nuts to the cream. The quantity and degree of chopping nuts are determined according to your taste. It remains to collect and arrange a cake. We lay cakes alternately (white, chocolate) and abundantly grease them with cream. The sides of the cake are also coated with cream and sprinkled with crumbs, prepared from scraps. The top of the cake (and this chocolate cake) is decorated at our discretion. It can be smeared with cream and sprinkled with chocolate chips or shavings, you can make an ornament with a stencil and powdered sugar, or you can knock down some butter cream (white or chocolate) and decorate the cake with them.

Cake "Caprice of the actress"

Another very "home" cake. By the way, the recipe for its preparation is known in several variants. However, the name of this cake also sounds differently. There is a "whim", and sometimes a "secret". Prepare it from a protein "dough", which is baked in the oven, but often for the preparation of this cake use ready meringues - protein cakes or biscuits. The second option is the easiest, but the first one is more "home". Let's try this cake on the first option, after all we consider the recipes of homemade cakes. Ingredients:

• Egg whites - 6 pieces:
• Sugar - 1 glass.

For cream:

• Bank of condensed milk;
• A pack of butter.

For glaze:

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

For decoration:

• Walnuts, hazelnuts or peanuts.

Preparation: First beat whipped egg whites into a hard foam. Readiness is checked by the method of "standing fork" or "inverted pan". In the first case, the fork, vertically placed in the middle of the pot with proteins, should firmly hold, in the second - the squirrels from the upside-down pan do not fall out. Then, gradually adding sugar to the proteins (on a teaspoonful), continue whipping the meringue until it becomes shiny and elastic. Now we are preparing a baking sheet, covering it with bakery paper or food foil, and lay out protein squashes on it, leaving enough space between them. The pan is immediately sent to a preheated oven and we bake for about forty minutes on a small fire. Attention! While baking the meringue, the oven door is not opened! Otherwise, the meringue will settle, and the meringues turn out to be flat. If you cook a meringue in a microwave oven, it will take no more than five minutes. True, in both cases merengi must be left in the stove until they are completely cooled. To prepare the cream, take a little melted butter, lightly beat it with a mixer or whisk, and then, whisking, add small amounts of condensed milk. Ready cream should easily move away from the walls of the pan, in which we whisk it. The recipe for the preparation of glaze is traditional: we spread sour cream and butter in a saucepan and warm it until the oil grows. Then add the sugar mixed with cocoa and cook until the glaze begins to thicken. We collect the cake, laying layers of meringue and fastening them with oil cream. A cake with a croissant is poured with glaze (not hot, but not completely cooled) and sprinkled with walnuts. The recipe for the cake "Caprice of the actress", made from ready-made meringues differs only in that it is not necessary to bake meringues. Collect the protein cakes and butter cream cake, water it with glaze and decorate with nuts - that's all. Cook homemade cakes, please your delicious desserts and get pleasure from the cooking process! Enjoy your appetite and success! We advise you to read:

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