Fruit cake
Fruit cake is a delicious delicacy that is sure to please both children and adults. This cake is light and refreshing thanks to the addition of fresh fruit. We used ripe berries in this recipe, but you can also add any other fruit you like.
Preheat the oven to 180° C. Line a 24cm baking dish with parchment paper.
Separate the eggs into whites and yolks. Beat the whites with half the sugar until stiff peaks form.
In another bowl, beat the butter, remaining half the sugar and vanilla until fluffy. Add yolks and flour, mix.
Gradually add the beaten egg whites to the batter, stirring gently to maintain a fluffy texture.
Place the dough in the prepared pan and place in the oven for 2530 minutes. Check the doneness of the cake with a toothpick if it comes out clean, the cake is ready.
Cool the cake on a wire rack and cut it horizontally into two layers.
Whip the cream until peaks form.
After spreading sour cream on one half of the cake, distribute the berries evenly on it. Place the second cake layer on top.
Decorate the cake with the remaining fruit and whipped cream.
Melt the chocolate and decorate the cake by creating patterns.
Transfer the cake to a plate and chill in the refrigerator until serving.
Mint chocolate cake
Ingredients:
For the biscuit:
200 g flour
200 g sugar
6 eggs
100 g cocoa powder
1 tsp baking powder
1 tsp vanilla extract
For cream:
300 g dark chocolate
200 g cream
100 g butter
2 tbsp. fresh mint
1 tsp vanilla extract
100 g sugar
For decoration:
fresh mint
chocolate chips
Preparation:
Lets start by preparing the biscuit. Preheat the oven to 180 degrees. Beat eggs with sugar until bright foam forms. Gradually add flour, cocoa powder, baking powder and vanilla extract. Mix thoroughly.
Pour the batter into the baking pan and bake in the preheated oven for about 3035 minutes. Check the readiness of the biscuit by inserting a toothpick into it. If it comes out dry, the biscuit is ready. Let it cool completely.
Now lets start preparing the cream. Melt the chocolate along with the butter in a water bath. Add fresh mint and vanilla extract and mix thoroughly.
In a separate container, beat the cream and sugar until stiff. Gradually add whipped cream to chocolate mixture and mix gently.
Now lets assemble the cake. Cut the biscuit horizontally into two parts. Spread half the cream onto one half of the sponge, then cover with the other half of the sponge and spread the remaining cream evenly. Make sure the cream is thoroughly distributed throughout the cake.
Decorate the cake with fresh mint and chocolate chips. Place the cake in the refrigerator for several hours to allow the cream to harden.
Truffle cake
Ingredients:
200 g dark chocolate
200 g butter
200 g sugar
4 eggs
200 g flour
1 tsp baking powder
200 g chocolate for coating
200 g cream
2 tbsp. cocoa powder
2 tbsp. butter
100 g cocoa powder for dusting
Chocolate truffles for decoration
Instructions:
Melt the dark chocolate and butter over low heat, stirring constantly. Let cool.
In a separate bowl, beat eggs with sugar until fluffy.
Gradually add the beaten eggs to the dark chocolate, stirring constantly.
Sift flour, baking powder and cocoa powder into a sieve.
Stir
Mix the flour with the dark chocolate and eggs, stirring gradually and gently until a homogeneous dough is obtained.
Pour the batter into the baking tin and bake in the oven at 180° C for about 4045 minutes, or until the cake is springy to the touch.
Cool the cake, then cut it in half horizontally.
To prepare the glaze, melt the chocolate and cream over low heat, stirring constantly, until smooth.
Add butter and cocoa powder, stir and let cool.
Frost one half of the cake, then cover with the other half of the cake.
Heat the remaining chocolate for coating and coat the top and all sides of the cake.
Dust the cake with cocoa powder and decorate with chocolate truffles.
Chill the cake in the refrigerator until the chocolate is completely set.
Brownie cake
Ingredients:
200 g dark chocolate
200 g butter
250 g sugar
4 eggs
150 g flour
1 teaspoon vanilla extract
100 g nuts (you can use walnuts, almonds or hazelnuts)
chocolate glaze (optional)
Instructions:
Preheat the oven to 180 degrees. Cover the baking dish with baking paper.
Melt the chocolate and butter over low heat in a double boiler, stirring gently.
Cool the mixture to room temperature.
In a large bowl, beat eggs with sugar and vanilla extract until fluffy.
Gradually add the chocolate mixture to the egg mixture, stirring constantly.
Sift the flour through a sieve and add to the dough, stirring slowly until smooth.
Pour the batter into the prepared pan and spread evenly.
Sprinkle the nuts on top and press them slightly into the dough.
Bake the cake in the oven for about 2530 minutes, or until the cake is springy to the touch.
Cool the cake in the pan before transferring it to a tray.
If desired, you can decorate the cake with chocolate icing.
Cut the brownie cake into portions and serve.
Sponge cake with cream
Ingredients:
For the biscuit:
4 eggs
150 g sugar
150 g flour
1 tsp baking powder
a little vanilla extract
For cream:
500 ml cream
100 g powdered sugar
1 tsp vanilla extract
For decoration:
fresh fruits (strawberries, kiwi, peaches)
chocolate chips or nut crumbs
Instructions:
Prepare a sponge cake. To do this, preheat the oven to 180 degrees. Line a baking dish with baking paper, grease with oil and sprinkle with flour.
Beat eggs with sugar until light foam forms. Add vanilla extract.
Sift the flour with baking powder and gradually add it to the eggs, gently mixing the dough.
Pour the batter into the prepared pan and bake in the oven for about 2530 minutes until the sponge is golden and springs back when pressed.
Let the cake cool completely, then cut it into two equal parts.
Prepare the cream that will decorate the cake. Beat the cream with the powdered sugar and vanilla extract until stiff peaks form.
Fold the cake, brushing the inside of the sponge with cream. Dont forget to frost the top of the cake as well.
Decorate the cake with fresh fruit and sprinkle with chocolate chips or nut crumbs.
Place the cake in the refrigerator for a few hours to allow it to soak and become richer.
Your sponge cake with cream is ready to serve! The result is an incredibly delicious dessert that is suitable for any holiday or just for morning coffee.
Pavlova cake
Pavlova cake is an exquisite and magnificent delicacy that has conquered the world with its delicate texture and bright taste. This cake was named after the Russian ballerina Anna Pavlova and, although its origins are not entirely clear, many believe that it originated in Australia.