What should be the cake recipe for an inexperienced chef? It is clear that uncomplicated!
Of course, you should not choose expensive products, and the whole cooking process should be, if possible, such that the failed part - cakes or cream - can be ignored, and the rest can be eaten calmly, rereading the collection of recipes.
General principles for making cake recipes for beginners
• All cakes can be divided into two groups: with and without pastries. For an inexperienced cook, it’s best to start making dessert according to recipes that do not involve baking; the cake may be biscuits, gingerbread, and waffle blanks.
• The basic principle by which recipes are selected is simplicity. The dough for the cake is prepared literally in a matter of minutes, and the whole process does not require complicated manipulations with the ingredients. If you do not want to mess around with flour, you can make a cake from cookies or take a cake mix - puff pastry.
• The basis of culinary art: properly selected products. The cake is a perishable dessert, therefore all components of the cream should be not only of the first freshness, but also of high quality. Unlike cream, you can add non-spoiled, stale foods to the dough, but this is highly undesirable.
Cake recipe for beginners without baking cookies
Ingredients:
• half a kilo of square, non-crisp biscuits (60 pcs.);
• 400 gr. fatty 30% sour cream;
• a teaspoon of instant coffee;
• sugar - 2 tsp;
• vanilla curd mass - 400 gr.
Cooking Method:
1. In a glass of boiling water dissolve the coffee with sugar and let the drink cool.
2. Put sour cream in the curd mass, whisk. You do not need to sweeten, just your own sweetness of the curd mass.
3. Quickly dipping one cookie in a coffee drink, put them on a dish in a square or a rectangle of five in a row. Lay tight, one to one. 4. When the first layer is ready, mix it well with curd cream and place a layer of cookies on it, dipping each one in coffee. Lubricate with cream. Make a cake until all the cookies are gone.
5. Align the sides of the cake with the remaining curd cream and spread it over the top. Sprinkle crumbled crumbled cookies and let stand warm for half an hour. Then clean for a couple of hours in the fridge.
“Breaking Dawn” - an easy cake recipe for beginners made from biscuit cakes on jelly
Ingredients:
• two 250 gr. briquette of any kissel;
• six tablespoons of flour;
• teaspoon ripper for dough;
• six eggs;
• two spoons of sugar.
In cream:
• half a can of condensed milk;
• two raw yolks;
• spoon of brandy or 1 gr. vanilla powder;
• butter - a standard pack.
Cooking Method:
1. Put the jelly briquettes in a bowl and mash the powder into a powder.
2. Separately whip out an egg. Pour the egg mixture to the jelly, mix well. Pour the flour, add the ripper and sugar, whisk the mixture with a mixer.
3. Lubricate the bottom and sides of the mold with softened oil, make sure that there are no gaps left. Lightly dust the oil with flour.
4. Pour the dough into the prepared dish and place it on a baking tray set at the middle level of the oven. Be sure to preheat the oven to 180 degrees.
5. Bake cake for no more than 35 minutes. Before you get to check the readiness of sponge cake, puncturing his match in the highest place. If it remains dry after that - get it.
6. Let the prepared biscuit on the basis of kissel stand 10 minutes in shape. Then put a wooden cutting board on top and abruptly turn it over. If the cake has not slipped out, put the mold on a wet towel and after 10 minutes, try to gently shake out.
7. Place the sponge cake on the grill and cool it to the air temperature in the kitchen.
8. Beat the condensed milk with softened butter sticks. A minute from the start of whipping pour the yolks and brandy. 9. Cut the well-cooled sour biscuit lengthwise into three cakes and form a cake of them, richly lubricating each cake with cream. Liberate the remaining cream on the sides and top of the dessert and even up with a knife.
10. To decorate, sprinkle the top of the cake with dark cocoa powder.
Cake recipe for beginners: “Quick Napoleon”
Ingredients:
• purchased puff pastry - 500 gr .;
For cream:
• three eggs;
• a pack of sweet cream butter;
• two teaspoons of flour;
• 300 gr. boiled condensed milk;
• vanilla crystal powder - 1 gram;
• 250 ml low-fat pasteurized milk;
• sugar - 100 g .;
• bitter 76% chocolate - 50 gr.
Cooking Method:
1. Free the frozen puff pastry from the packaging and place it on a lightly sprinkled table to thaw.
2. When the dough is warm and soft enough, roll it into a large, 2 mm layer and cut into squares with a side of three centimeters.
3. Line the baking sheet with parchment and transfer the pieces of dough onto it, placing a little distance from each other.
4. Set the baking tray in the middle level of the heated oven and bake the billet until golden dyeing the dough, maintaining the heat at 1800 degrees. It takes about 10 minutes.
5. In a thick-walled pot or deep saucepan, break the eggs. Pour in the milk to them, whisk. Add condensed milk, add granulated sugar with vanilla, flour and whisk again well.
6. Put the creamy mass on a little heat and, stirring regularly with a whisk, boil down. As soon as it starts to noticeably thicken, set aside from the heat and cool.
7. Take a detachable shape or any deep bowl with a diameter of up to 24 cm and cover it from the inside with film.
8. Put the baked squares into the prepared container and slightly remember them. The baby should be no more than 30% of the total.
9. Fill all with cooled cream, smooth the surface and put it in the refrigerator overnight.
10. After that, turn the bowl with the cake on the dish, and lift it up. Thanks to the film, the dessert is easily released and will remain on the dish. 11. Decorate the surface of the cake with chocolate, rubbing it on a fine grater.
Layered honey cake with sour cream - “Favorite”: cake recipe for beginners
Ingredients:
• half a pack of “Creamy” margarine;
• eggs, large - 2 pcs .;
• a glass of fine sugar;
• two spoons of any honey;
• soda - 0.5 spoons;
• three glasses of premium flour.
In cream:
• bank of whole condensed milk;
• half a liter of fatty 30% sour cream.
Cooking Method:
1. In a dry bowl, break the eggs, and, whipping with a mixer or a whisk, add sugar. You should get a homogeneous white mass, without admixture of undissolved sugar crystals.
2. Put honey in a saucepan and set to drown over low heat. As soon as the honey syrup begins to boil, pour the soda into it and start stirring intensively. During the reaction, the syrup will rise with a froth - this is as it should be. As soon as the mass gets a delicate caramel shade, remove from heat.
3. Add the eggs, whipped with sugar, chopped margarine into the pan with honey, whisk and place on a small fire. Pay attention to the egg mixture, if it has subsided while the honey is melted, whisk it before mixing again.
4. Add a glass of flour to the pan with the honey mixture and whisk with the heat. Immediately add another glass of flour, whisk again. As soon as the dough begins to thicken, remove it from the heat, add the remaining flour and mix thoroughly with a spoon.
5. Cover the pan with a lid and place in the “warm” chamber of the refrigerator for two hours.
6. Remove the ready dough from the refrigerator, divide it into six equal parts and roll them into balls. Roll each thin, in 0.3 cm, layer, square shape. Without the skills to work with the dough, honey is better to roll, putting a large sheet of parchment on which to transfer it to the baking sheet.
7. Cakes are baked quickly, only 2-3 minutes at 180 degrees, so you need to constantly monitor the process. As soon as the top is lightly browned, remove it immediately. If you dry out, the cake will be spoiled. 8. Put the baked cakes in a pile, gently trim the edges, cutting off the irregularities with a knife. Collect the trim in a plate and crush it in crumb.
9. Condensed milk, whisk with sour cream and brush with cream cakes, alternately stacking them one on another.
10. When you make a cake, be sure to brush the upper crust and sides with the remaining cream, then sprinkle everything with the prepared crumb.
“Christmas night” - a simple festive cake recipe for beginners
Ingredients:
• granulated sugar - 250 g .;
• three eggs;
• 220 gr. baking flour;
• 0.5 spoons of soda;
• 200 gr. dried fruits (dried apricots, prunes);
• creamy, “Peasant” butter - 165 gr .;
• bag of vanilla powder.
In cream:
• 150 gr. sugar, absolutely dry, powder:
• half a liter of 25 or 30% sour cream.
Additionally, for decoration:
• white chocolate - 80 g .;
• almond nut petals.
Cooking Method:
1. Soak the washed dried fruit in boiling water for 20 minutes. Then pour into a colander and let the liquid drain. Cut the dried berries into small strips or slices.
2. Combine the butter, cooled to room temperature, with sugar and whip at medium speed of the mixer until fluffy.
3. Pour in the same soda, put eggs and vanilla. Vigorously mixing the oily mass with a whisk, pour flour into it in small portions. At the end, add the chopped dried fruits and mix with a spoon.
4. Pour the prepared dough into a mold and place it to bake at 180 degrees for 40 minutes. Be sure to grease the form from the inside with butter or margarine and sprinkle them with decoy, otherwise the cake will stick.
5. Finish the sponge cake completely cool. Do not put the hot cake on the board, it will dampen the bottom, cool only on the grid.
6. With a long knife or fishing line, divide the biscuit lengthwise into three or two equal cake layers.
7. Mix sour cream with sugar and whisk with a mixer until the latter is dissolved, and obtain a fluffy mass.
8. Connect the cakes, spreading on a flat dish and thickly greasing each cream. Top and sides too promagte. 9. Top the cake with a large grater, rub the white chocolate and sprinkle with the almond petals (halves).
“Anthill” - cake recipe for beginners without baking
Ingredients:
• two tablespoons of very fat sour cream;
• 400 gr. boiled condensed milk;
• 600 gr. shortbread, inexpensive cookies;
• half a pack of butter;
• A handful of walnut kernels.
Cooking Method:
1. Nalomayte cookies in small pieces, finely chop the nuts.
2. Mix the softened butter intensively with boiled condensed milk and sour cream.
3. Pour the crumbled cookies into the cream mass, add the nuts, mix.
4. Place the resulting sweet mass on a plate in a slide, sprinkle cocoa and put in the fridge for 40 minutes.
Tips and tips for cooking recipes for beginners
• To keep the cakes from sticking to the form or the baking sheet, they are necessarily greased with fat. For biscuit cakes, the oil layer is sprinkled with flour or decoy.
• Carefully cut the sponge cake, the fishing line will help. Throw it in the form of a loop on the cake and gently pull the ends, a thin thread smoothly cuts the soft dough.
• Always cross the flour several times. This will enrich it with air, which will make any biscuit more lush.
• Add only high-quality butter to the cream. When using the spread, moisture is released, which prevents the cream mass from beating well.
