Than home New Year cake better than purchased? Yes, everyone! On that he and house that it was impossible to buy in shop or cookery. And it will be midnight for my mother to try, burning her fingers so that the children with enthusiastic squeal and shining eyes will grab a culinary masterpiece in a minute.
Homemade New Year Cakes - General Cooking Principles
• Rosy cakes for homemade New Year's cake are best made from honey, biscuit or choux pastry. It is not difficult to bake such blanks, and they absorb any cream well.
• Creams are mainly prepared on the basis of cream, condensed milk or sour cream. Often the cake is coated with cream brewed in milk, to which must be added butter. To enhance the taste, the cream mass is supplemented with various fillers or perelajut it with specially prepared fillings.
• When making homemade cake, special attention is paid to the selection of ingredients. All components must be not only fresh, but also quality. Of the stale products will never get a good dessert, and it will not be stored for long.
• New Year's cake is different from the others, above all, the design. To make homemade dessert look festive, its surface is poured over with icing, sprinkled with chopped chocolate on the grater, decorated with fresh fruit or nuts. For greater effect, various figures are made of mastic and set them on the surface of the cake.
A simple homemade cake for the New Year with sour cream - “Lady's whim”
Ingredients:
• three glasses of white flour, baking;
• 250 gr. quality “Creamy” margarine;
• two eggs;
• table 9% vinegar, about a tablespoon;
• a glass of refined sugar;
• Baking soda - 1/2 tsp.
In cream:
• refined sugar - 1 tbsp .;
• half a liter of fatty, 30% sour cream;
• a quarter teaspoon of vanilla crystal sugar.
For the glaze:
• sweet cream butter - 50 g .; • three spoons of sugar;
• two large spoons of sour cream;
• Spoonful of cocoa powder without sugar.
Cooking Method:
1. Melted margarine in a water bath, mix with sugar, cool.
2. Add eggs, add a third of the cooked flour, stir.
3. In a small cup, quench the soda with vinegar, pour the more foaming mass directly into the dough.
4. Gradually add the remaining flour, knead the plastic dough and divide it into three equal parts.
5. Roll one in a circle, about 22 cm in diameter and gently, loosely wound on a rolling pin, transfer to a baking sheet.
6. From the remaining dough, form small balls, up to 3 cm in size. Spread them on a baking sheet around a round layer.
7. Place the pan in the oven and bake the billet at 180 degrees until cooked, about a quarter of an hour.
8. Sour cream whisk by hand with sugar, to dissolve its grains. Add vanilla, mix or whisk again.
9. Put the cooled cake on a dish and well promagte it with sour cream. For better impregnation, you can put a little cream mass on the dish and only then lay the cake on it.
10. Dip each ball into the cream and place them on the smeared cake slide.
11. Prepare the icing. Put sour cream in a small saucepan and put on a small fire. As soon as it begins to boil, add cocoa, mix and immediately add the butter. Regularly stirring, boil the chocolate glaze until thick.
12. Lightly cool the icing over the top of the cake. Pour chocolate mass for dessert arbitrarily, scooping with a tablespoon.
Chocolate homemade cake for the New Year - “Cherry Kiss”
Ingredients:
• wheat flour - 70 gr .;
• 150 gr. white, unrefined sugar;
• four eggs;
• 150 gr. bitter, not less than 70%, chocolate;
• large spoon of vanillin, crystalline;
• 150 gr. “Traditional” butter;
• one third teaspoon of the ripper dough.
Cream:
• two tablespoons of homemade icing sugar (grind the lump sugar grinder);
• 80 ml of 33% cream.
For interlayer:
• a glass of frozen or canned pitted cherries; • two teaspoons of starch;
• Two spoons of water or cherry juice.
For the glaze:
• 100 gr. natural bitter chocolate;
• two spoons of milk;
• 30 gr. homemade butter or just high-grade butter.
Cooking Method:
1. Put butter sticks in a small saucepan, add vanilla sugar, add the usual and put on a slow fire.
2. Cook while stirring until sugar and butter are melted. Then dip into the oily mass of broken chocolate and continue to cook. When the chocolate is completely melted, remove the saucepan from the heat and let it cool.
3. Into the chocolate mass, pour the yolks, carefully separated from the proteins, cross the flour, add the ripper. Lightly beat with a whisk, knead the homogeneous sparse dough.
4. In a clean, absolutely dry bowl, whisk the proteins into a tight, stable foam and carefully put it into the chocolate dough. Do not whisk, mix in the protein mass with a spatula or spoon.
5. Mix well, pour the dough, helping with a spoon, in a buttered shape and place in the oven heated to exactly 180 degrees for forty minutes.
6. Prepare a cherry layer. Mix the thawed cherries with the sugar and bring to a boil over low heat. Pour diluted starch in cold cherry juice or water, stir vigorously and boil until thick, cool.
7. For cream, whip cream with powdered sugar until resistant peaks.
8. Do not get the finished sponge cake right away, wait for 20 minutes.
9. Cut the cooled biscuit with a thin, narrow knife lengthwise into two cakes. Put the bottom cake on a flat platter and place the cooled cherry layer on it, smooth it. Spread the cream evenly over it and cover everything with the top crust.
10. Break the chocolate into pieces and place in a bowl. Add butter, add milk and boil for minimum heat. When butter and chocolate are completely melted, mix, reduce heat to a minimum, and continue cooking until the frosting begins to thicken.
11. Slightly cool the chocolate icing pour the top of the cake, leaving it on the table until it hardens. After that you can put the cake in the fridge.
Delicious homemade cake for New Year from choux pastry with fresh fruit - “Tropikanka”
In the recipe below, “Squares” is conventionally understood as a pattern of rectangles with sides that are strictly vertically and horizontally, and under “Rhombuses” is the same pattern, in which the sides of the rectangles look tilted 45 degrees.
Ingredients:
• a glass of boiled cool water;
• 150 gr. high quality margarine;
• six fresh eggs;
• two glasses of flour.
In cream:
• one liter of pasteurized milk (plus half a cup, optional);
• a glass of white sugar;
• one egg;
• vanilla sugar - one standard bag;
• two spoons of brandy;
• 300 gr. cream homemade, or factory high-grade oil;
• high-grade flour, wheat - 4 tbsp. l
Additionally for interlayer:
• Kiwi, bananas, canned peaches, apricots - your choice;
Cooking Method:
1. In boiling water, dissolve the margarine and put on an intense fire. When it begins to boil, take a spoon and stirring intensively, add all the flour into the oily liquid. Warm the flour mass over low heat for a minute to brew well, then remove from heat.
2. When the brewed mass has cooled down a little, put one egg into it, carefully, not slowly kneading after each. Get a soft, slightly brilliant dough.
3. Take two large sheets of parchment. On both, draw a contour of a squared cake layer, 25 * 35 cm in size. On one sheet inside the contour, draw squares of 3 * 3 cm, and on the other, rhombuses of the same size. Moisten the paper with plenty of vegetable oil and place on a baking sheet.
4. Put the choux pastry into the pastry bag and, squeezing it out into 0.8 cm thick strips, put it on the contour first and then on the lines inside the lined blanks.
5. Bake cakes, maintaining the temperature of 180 degrees, until golden brown, about 20 minutes. In the same way, prepare two more Korzh.
6. For cream, dissolve a glass of sugar in cold milk and put on medium heat. 7. In a separate bowl, beat an egg with half a cup of milk and flour. Pour thin mixture into boiling sweetened milk and boil cream base until thick. Combining, stir vigorously the boiling milk and pour the flour mixture not in the middle, but closer to the edge. Cool it down.
8. Mixer whisk butter with brandy. Then, without ceasing to beat, enter into it small portions of the cooled custard base and vanilla.
9. Put one of the square cakes on a platter and fill the voids with bananas cut into small pieces. Smear cream and lay on it the cake with rhombus. In the void, put the pieces of kiwi and also lubricate the cream. The next cake will be again with squares. Fill it with slices of peaches, cover with a creamy mass and cover with the last cake that is filled with apricots.
10. The remaining cream is good to smear the sides and top of the molded cake and beautifully decorate it with thin slices of kiwi. You can rub the chocolate on top.
The original honey homemade cake for the New Year - “Winter's Tale”
Ingredients:
• a glass of sugar;
• two spoons of honey;
• a mixture of wheat flour of the first and highest grade in the proportion of 1: 3 - 3.5 cups;
• two eggs;
• a spoon of soda;
• 20 gram pack of “Creamy” margarine.
In the first cream:
• half a standard jar of whole condensed milk;
• a pack of butter, 82%, butter.
For the second cream:
• half a liter of homemade or purchased 30% sour cream;
• half a cup of sugar;
• bag of vanillin.
For mastic:
• white marshmallow (chewy, chewing marshmallow) - 100 g;
• two teaspoons of fresh lemon juice;
• sugar, homemade powder - 200 gr .;
• food colors - pink, red and green;
• colored coconut chips (green).
To decorate:
• several chocolates in the form of little animals.
Cooking Method:
1. Mix honey with sugar and heat with a water bath, ensuring complete dissolution of the components.
2. In a slightly cooled mixture, add softened margarine mixed with soda flour. Beat the eggs, knead the loose dough and divide it into seven equal pieces. Roll each round about 22 cm in diameter and bake at 180 degrees until cooked. Cakes are baked quickly, so watch the process carefully. As soon as the dough is lightly browned, immediately reach for it. 3. Place baked honey cakes in a stack, trim the edges. Put the crumb and one cake to one side, and collect the rest of the “blanks” into the cake, spreading sour cream with sugar and vanilla. Top do not grease.
4. Beat the softened butter with condensed milk. The cream must keep its shape and does not contain serum impurities, as is the case when using low-quality oil. Apply the prepared butter cream on the sides and top plane of the cake.
5. Set aside the crust break the arbitrary shape into pieces and spread them on the edge of the cake, top with the remains of sour cream - it will be drifts.
6. Sprinkle all the coconut chips inside - this is weed.
7. Mash with marshmallows using a microwave, add lemon juice. Gradually adding sugar powder, knead the mastic. Divide it into pieces and mix a dye of a certain color into each. Spread the colored mastic into the bags and place in the refrigerator for an hour.
8. Green mastic thinly roll, sprinkling starch, and cut out of it eight-pointed asterisks. Knock them on a thin vermishilin, form the crown of the Christmas tree from the last blank. From color mastic sculpt flowers.
9. Place the made Christmas tree on the center of the cake, spread the flowers around. Chocolate little animals put next to the Christmas tree.
Homemade coffee cake for the New Year with nuts - “Original”
Ingredients:
• high-quality baking flour - 200 gr .;
• two tablespoons of instant coffee;
• a pack of "Peasant" oil;
• three eggs;
• 200 gr. sugar, homemade powder;
• hearts of dried walnuts - 100 gr .;
• A small spoon ripper dough.
In cream:
• Mascarpone cheese - 150 gr .;
• instant, high-quality coffee - 1 tsp;
• 100 gr. natural 75% chocolate;
• sugar, freshly prepared powder - 200 gr .;
• spoon of ground cinnamon;
• 100 gr. thickened homemade cream;
• kernels of dried walnuts, halved - 50 gr.
Cooking Method:
1. Combine sifted flour with the ripper several times. Add chopped, pre-softened in warm oil. Beat the eggs, beat until a homogeneous dough. 2. Dissolve instant coffee with two tablespoons of boiling water, chop nuts into a crumb and add everything to the dough, mix.
3. Put the dough in the butter and cocoa powder and place in the oven with the temperature of 180 degrees for 40 minutes to bake.
4. Carefully remove the finished biscuit layer from the mold and transfer to the grid for cooling.
5. Mascarpone combine with slightly melted butter. Add a teaspoonful of boiling water and chilled coffee. Beating with a mixer, bring the oil mass to the consistency of the cream and, without stopping the beating, add sugar powder to it.
6. Cut the biscuit cooled to a temperature of 25-30 degrees cut into three cake layers. Liberally lubricate the bottom with cooked cream and place medium on it, spread it on it. Place the top cake on top, smear the sides of the cake with the remaining cream.
7. Melt, using a microwave oven or a water bath, chocolate, and pour the cake over it.
8. Decorate the dessert with walnut halves.
Sour cream homemade cake for the New Year - “Curly guy”
Ingredients:
• one and a half glasses of 20% sour cream;
• two glasses of flour;
• eggs - 2 pcs .;
• a spoon of soda;
• two spoons of dark cocoa powder;
• table low-grade vinegar - 1 tbsp. l
Cream:
• homemade sour cream - 400 ml;
• four spoons of seedless jam;
• half a cup of sugar;
• 100 gr. finely chopped nuts;
• 50 gr. frozen cream;
• jar of canned peaches.
To decorate:
• bar of dark chocolate.
Cooking Method:
1. Pour sugar into sour cream, break eggs, add all measured portion of flour and whisk thoroughly.
2. Add soda, after having extinguished with vinegar, whisk again and divide the dough in half. Leave one part and add cocoa to another.
3. In the oven, at 180 degrees, alternately bake two cakes, cool. Do not forget to oil the forms and sprinkle with decoy, otherwise the biscuits will stick.
4. For cream, whip sour cream (200 gr.) With sugar and butter. To facilitate the process, pre-soften the butter at room temperature, and sour cream, on the contrary - cool. 5. Add the finely chopped nuts and peaches into medium-sized slices in the cream.
6. Break the white biscuit into large pieces and dip them in sour cream and peach cream, mix.
7. Cut the dark biscuit lengthwise, in half, light - break it into small pieces.
8. Whisk the remaining sour cream with jam and spread dark cream cakes with creamy mass. Lay one on top of the other, laying the greased side up. Top with a neat slide, mixed with sour cream, pieces of white sponge cake.
9. Melt the chocolate and pour the cake from the spoon.
New Year's Homemade Cakes - cooking tricks and helpful tips
• Do not beat the yolks or whites in aluminum cookware, as they may darken.
• When adding cocoa, mix powder with loose ingredients. This will help to avoid the appearance of lumps in the test.
• When baking biscuit cakes, fill out forms only two-thirds. Biscuit dough increases in volume.
• Before making a cake, make any cake well cooled so that the cream does not melt. Biscuit dough is recommended to bake the day before assembly.
