The art of desserts: the best cake recipes - Сабадырь Алексей

The art of desserts: the best cake recipes

Алексей Сабадырь

© Алексей Сабадырь, 2024

ISBN 978-5-0062-2397-4

Created with Ridero smart publishing system

Lets start with the test. Preheat the oven to 180 degrees. Grease a baking dish with butter and sprinkle with flour.

Melt dark chocolate with butter in a double boiler, stirring constantly. Let cool a little.

In a separate bowl, beat eggs with sugar until fluffy. Gradually add vanilla, salt and melted chocolate. Sift flour, cocoa powder and baking powder, add to the dough, gently mixing until smooth.

Pour the batter into the prepared pan and bake in the preheated oven for about 2530 minutes until done. Test doneness by inserting a wooden skewer into the center of the cake  if it comes out clean, the cake is ready.

While the cake is cooling, lets start preparing the cream. Melt dark chocolate along with cream in a water bath, add butter and honey. Stir until the cream is smooth and homogeneous.

Cut the cooled cake into two equal parts. Grease one part with cream, cover with the other half of the cake and cover the top and sides with the remaining cream.

Decorate the chocolate cake with fresh berries, nuts or chocolate chips.

Raspberry cheesecake

Ingredients:

For the crust:

200 g shortbread cookies

100 g melted butter

For filling:

500 g Philadelphia cheese

200 g sugar

3 eggs

200 g raspberry puree

1 teaspoon vanilla extract

2 tablespoons starch

For decoration:

Fresh raspberries

Chocolate chips

mint leaves

Preparation:

Preparing the crust

Crush the cookies into crumbs.

Melt the melted butter.

Mix cookie crumbs with melted butter.

Spoon the mixture into the bottom of the baking dish and spread evenly to form a crust.

Place the pan in the refrigerator while you prepare the filling.

Preparing the filling

In a large bowl, whisk together Philadelphia cheese and sugar until smooth.

Add the eggs, one by one, beating thoroughly after each addition.

Add raspberry puree, vanilla extract and cornstarch, continuing to whisk until all ingredients are combined.

Assembly and baking

Pour the filling onto the frozen crust.

Preheat the oven to 160° C.

Bake the cheesecake in the oven for 5060 minutes or until the filling is set.

After baking, cool the cheesecake at room temperature, then refrigerate for a few hours or preferably overnight.

Decoration

Once cooled, top the cheesecake with fresh raspberries, chocolate chips and mint leaves for garnish.

Tiramisu cake

Tiramisu is a classic Italian dessert that consists of layers of creamy cream and coffee-soaked candies. This dessert is perfect for parties or cozy family dinners. Here is a detailed recipe on how to make tiramisu.

In a large bowl, whisk together the mascarpone, sugar and vanilla extract until smooth and creamy.

In another bowl, beat the eggs with a mixer until fluffy foam forms.

Gradually add the beaten eggs to the mascarpone cream, stirring gently until smooth.

Combine chilled coffee with amaretto in a shallow bowl.

At a time, dip 12 savoiardi candies in the coffee mixture and place them in a single layer on the bottom of a rectangular or round baking dish.

Apply half of the prepared mascarpone cream onto the layer of soaked candies.

Repeat this process with another layer of soaked candy canes and remaining mascarpone cream.

Sprinkle the tiramisu with a layer of cocoa.

Cover the mold with film and place in the refrigerator for several hours to allow the dessert to soak and harden.

Sprinkle the tiramisu with an additional layer of cocoa before serving.

Raffaello cake

Ingredients:

Preparation:

Grind the cookies in a blender until crumbly.

Add coconut flakes to cookie crumbs.

Melt the butter and add to the coconut cookie crumbs.

Stir until smooth.

Place the coconut cookie crumbs into a bottomed cake tin (2022 cm in diameter) and press down.

Place the mold in the freezer.

In a bowl, mix mascarpone, condensed milk, vanilla extract.

Whip the cream until thick and add to the mascarpone.

Stir until smooth.

Remove the pan from the freezer and spoon the cream onto the cookies.

Smooth the surface and refrigerate for 2 hours.

To make the frosting, combine the butter, white chocolate and sugar in a bowl.

Melt in the microwave or in a water bath.

Remove the cake from the refrigerator and pour the frosting over it.

Sprinkle with coconut flakes and coconut petals.

Place the cake in the refrigerator for several hours to soak.

Blueberry pie

Ingredients:

250 g flour

150 g butter

100 g sugar

1 egg

1 teaspoon vanilla extract

500 g blueberries

100 g sugar

2 tablespoons starch

juice of half a lemon

cream for decoration (optional)

Instructions:

Mix flour and salt in a bowl. Add the chopped butter and rub it into the flour until you get tiny pieces. Add sugar, egg and vanilla extract, kneading the dough until smooth.

Form the dough into a ball and wrap it in film. Leave the dough to rest in the refrigerator for 30 minutes.

At this time, prepare the filling. In a large bowl, combine blueberries, sugar, cornstarch and lemon juice. Stir until all ingredients are evenly combined.

Preheat the oven to 180° C.

Divide the dough into two parts  one for the bottom of the pie, the other for the top. Roll half of the dough into the bottom of the baking dish, making sure the dough covers the bottom and sides.

Pour the filling into the prepared pan.

Roll out the second part of the dough and cut it into narrow strips. Arrange the strips through the filling in a lattice pattern.

Brush the top of the pie with egg and place in the oven. Bake the pie for 4550 minutes until the crust is golden.

Let the pie sit for 1520 minutes before serving.

Serve pie with whipped cream, if desired.

Caramel cake

Ingredients:

200 g butter

200 g sugar

4 eggs

200 g flour

1 tsp baking powder

1 tsp vanilla extract or vanilla sugar

200 ml caramel sauce or condensed milk

For caramel cream:

200 g butter

200 g sugar

200 ml cream

200 g boiled condensed milk

Instructions:

Beat butter and sugar until thick foam. Add one egg at a time, continuing to beat.

Gradually add flour, baking powder and vanilla extract. Mix the dough thoroughly.

Place the dough in a baking dish and grease the bottom and sides with oil. Bake in a preheated oven at 180 degrees for about 3040 minutes, or until the cake is golden brown.

Let the cake cool, then cut it into two halves.

For the caramel cream, beat the butter and sugar until smooth. Gradually add cream and boiled condensed milk, continuing to beat.

Spread half the cake with caramel cream, then cover with the other half of the cake.

Place caramel cream on top and sides of the cake.

Decorate the finished cake with caramel slices or sprinkle with ground nuts.

Honey cake

Ingredients:

4 eggs

1 teaspoon baking soda

1 cup of sugar

2 cups of flour

150 g butter

500 g honey

500 g sour cream

1 teaspoon vinegar

200 g nuts (walnuts, almonds or nuts to taste)

Preparation:

Beat eggs with sugar until fluffy.

Add baking soda, slaked with vinegar, and flour, gradually stirring.

Divide the dough into 6 equal parts and grind them into cakes 34 mm thick.

Bake the cakes in the oven at 180 degrees until golden brown. Cool the cakes.

Melt the butter, add honey and bring to a boil. Cook the syrup for 5 minutes, stirring constantly.

Chop the nuts and fry in a dry frying pan.

Mix sour cream with nuts.

Assemble the honey cake by layering the cakes with sour cream. Lubricate the top and sides with cream too.

Cover the honey cake with the remaining cream. Sprinkle coarsely chopped nuts on top and refrigerate for 34 hours until the cake is soaked in cream.