New Recipes 2021

Homemade cakes

1) La Boheme Cake


For the test:
● Eggs 3 pcs.
● Sahara 1 tbsp.
● Sour cream 1 tbsp.
● Condensed milk 0, 5 cans
● Flour 1–1.5 st.
● Slaked Soda 1 tsp.
● Cocoa 2 tbsp. l
● Salt to taste

For cream:
● Butter 200 g
● Milk 1 tbsp.
● Sugar 1.5 tbsp.
● Condensed milk 0, 5 cans
● Semolina 3–4 tbsp. l
● Lemon 1 pc.

For decor:
● White chocolate 100 g
● Black chocolate to taste


Scramble eggs with sugar. Stir sour cream into condensed milk. Pour in so much flour to make a thick sour cream consistency. Soda quench vinegar and immediately interfere with the dough. Add cocoa, a pinch of salt, stir. In a greased form, pour the dough. Bake in a preheated oven over medium heat for about 20 minutes. Cool the cake and cut it in half lengthwise.

Grind butter with condensed milk and sugar. Cook the porridge on the available milk, cool. Grate lemon and mix with chilled semolina. Add the oil mixture. Beat the souffle with a mixer until a light air mass is obtained and put in the fridge for 30 minutes. Cut the cakes. Fill with melted white chocolate, black – decorate

2) Biscuit cake with nuts and sour cream


For the cake:
● biscuits 500 g
● walnuts 1 cup
● condensed milk 250 g

For cream:
● sour cream 1 cup
● sugar 3/4 cup
● chocolate 50 g
● Almond 50g
● hazelnut 50 g


1. Chop the biscuits well, mix with chopped nuts and condensed milk until smooth.
2. Transfer the resulting mass to foil, give it the desired shape and refrigerate for an hour.
3. Transfer the cake to a dish and cover with sour cream. For cream: Beat sour cream with sugar, add pieces of chocolate and nuts, mix.

3) Black Forest Cake


● Egg (for cake layers) 4 pcs.
● sugar (for cake layers) 100 g
● dark chocolate (for cake layers) 150 g
● butter (for cake layers) 5 tbsp.
● flour (for cake layers) 50 g
● wheat starch (for cake layers) 50 g
● baking powder 1 tsp.
● ground hazelnuts (for cake layers) 150 g
● salt (for cake layers)
● fatty cream (35%) (for cream) 500 ml
● cherry liqueur (for cream) half a cup
● canned cherries (for cream) 750 g
● chocolate chips 50 g


Beat eggs and sugar until creamy. Break the chocolate into small pieces and melt in a water bath, adding 2 tablespoons. water. Melt the butter and let it cool slightly. Add butter, melted chocolate and cherry liqueur to the egg mass. The nuts will fry until golden brown, then chop them. Mix the sifted flour, starch, baking powder and nuts. Mix this mixture to the egg mass.

Grease the bottom of the cake mold with butter and put the dough into it. Bake in the oven preheated to 190C for 45-60 minutes. Cool the prepared cake and cut it into several layers. For the filling, whip the cream and vanilla sugar into a thick foam. Give the cherries to drain. Soak the cakes with cherry liqueur. Put whipped cream on cakes, cherries on them. Cakes put on each other. Grease the surface and edges of the cake with cream and decorate with chocolate chips. On the top cake, otspritsevat around the perimeter of roses from the cream, decorate each with a cherry.

4) Custard Cake


● wheat flour 200 g
● rye flour 80 g
● sugar 70 g
● cocoa 4 tbsp.
● water 250 ml
● vegetable oil 50 ml
● honey 2 tbsp.
● jam 2 tbsp.
● salt pinch
● soda 1 tsp
● apple 200 g
● nuts 50 g
● water for cream 400 ml
● sugar for cream 100 g
● flour for cream 3 tbsp.
● powdered coconut milk for cream 3 tbsp.


To make the dough, mix all the dry ingredients: flour, sugar, salt, soda, cocoa. Gradually stirring, add water, honey, jam and butter. Peel the apple and cut into small cubes. Add the apple to the dough together with the crushed nuts and mix thoroughly. Put the dough in a greased form (21 cm) and put in a preheated 180 * C oven for 45 minutes. Readiness to check with a toothpick.

Divide into 2 cakes. For the cream, half the water with sugar and bring to a boil. Add a thin stream of the remaining half of the water, thoroughly mixed with flour and dry coconut milk. On medium heat bring to a boil, without stopping stirring. Cool it down. Lubricate the crust and collect cake. Decorate as desired.

5) Mulatto cake


● figured chocolate for decoration
● cognac 75 ml
● icing sugar 1/3 cup
● sour cream 30% 1 cup
● dark chocolate without fillers 3 tiles
● ready honey or shortbreads 1 pack


1. Lightly, at low speed, whip sour cream with powdered sugar. It is important not to overdo it and not to “smash” the cream so that the sour cream does not “go away” In addition, it should be thick. If the dairy product you purchased is liquid – feel free to take it 1.5 times more, put it in a linen napkin, tie and hang it to sour cream (at least an hour).
2. In a small saucepan over low heat, stirring, melt the chocolate bars, first breaking them into pieces so that the process takes place faster (if you want the fudge to have a more delicate texture, you can add 1-2 spoons of butter, but then the finished cake should harden longer), and slightly beat with a mixer.
3. Each cake should be slightly sprinkled with brandy and begin to make a cake, lubricating the cake in turn with chocolate and sour cream.
4. Pour the top cake evenly with chocolate (if it thickens while making the cake, melt it again, because the top of the dessert is its “face”). Put it in a cool place (if in the fridge, then at the lowest shelf!) And let it freeze.

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