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Recipes for cooking homemade cakes

Cake "wreath of roses"</ P>
  • 8 proteins
  • 2 cups sugar a pinch of salt

For a prescription cream:

  • 500 g of butter
  • 4.5 cups of powdered sugar
  • 3 tbsp. L. Cognac
  • 2 tbsp. L. Cherry jelly
  • 100 ml of fruit syrup

In a large bowl, whisk the squirrels with salt for 2Min. Then, gradually adding sugar, whisk for about 10 minutes. (Until the sugar is completely dissolved). On a sheet of parchment draw 3 circles with a diameter of approximately 17, 21 and 24 cm. Using a confectionery bag, lay on these circles, beaten proteins so that the corks of the same thickness are obtained. The cakes should be dried in the oven at a temperature of 50 ° (the door needs to be slightly opened) for 4 hours and then cooled. To make a creamy cream, beat the creamer with a soft butter and sugar powder, add cognac at the end of the beating. Cooked cream divided into 2 parts. Tint one part cherry jelly, and the second - any light fruit syrup. On the big dish put the largest protein cake and using a spatula or a wide knife to grease its surface and sides with a layer of pink cream. Then put the medium size U corn and lubricate its surface and sides with a yellow cream. Put the smallest cake on top and apply a pink cream. Surface of the cake to decorate with small flowers or roses from pink and yellow cream.

Sweet rollers

Recipe Dough:

  • 2 eggs
  • 100 g of creamy margarine
  • 2 tbsp. L. Sour cream (20%)
  • 3 tbsp. L. Sahara
  • 2 tsp. Dry yeast
  • 2.5-3 cups of flour

Recipe stuffing:

  • 150 grams of hazelnut kernels
  • 300 g apricot confiture
  • 100 g raisins

To prepare the spoons in a small bowl, mixDry yeast, 1 tbsp. L. Flour and 1 tbsp. L. Sahara. Pour half a cup of warm water and stir well. Place the bowl with the spoon in a warm place and leave for 10-15 minutes. (As soon as the opar foam - it is ready). Well chilled margarine is rubbed on a large grater into a flour, add a pinch of salt and mix lightly. In the center of the oil and flour mixture make a deepening, pour out sour cream, 1 egg and a prepared spoon. Knead the dough, cover and let it come in warm. For the filling mix apricot confiture and crushed hazelnuts. Approached the dough to mash, put on the flour-strewn table and divide into 4 parts. Each part is rolled into a circle about 3 mm thick, cut the circle into 12 wedges. For a wide part of the wedge, put a portion of the filling, add 2-3 raisins and wrap it in the form of a bagel. Cooked bagels put on a baking sheet covered with parchment, cover with a foil and let it come up. After that, grease the bagels with beaten egg, sprinkle with sugar and bake in a preheated oven for 180-200 ° for 15-20 minutes. Until golden brown.

Three-color dessert

  • 350 g sour cream (20%)
  • 400 g low-fat cottage cheese
  • 4 tsp. Gelatin
  • 1-2 tbsp. L. Powdered sugar
  • 2-3 tbsp. L. Apricot jam
  • 2-3 tbsp. L. Jam from raspberry

In 3/4 cups of cool boiled water pourGelatin, stirring, and leave to swell for 15-20 minutes. Mix fat-free cottage cheese with sour cream, add powdered sugar. The bowl with the swelled gelatin should be placed in a microwave oven and heated 0.5-1 minutes. (You can also dissolve gelatin in a water bath). Dissolve gelatin and combine with the curd mass. The prepared mixture is divided into three parts - one part to do slightly more than the other two. Two equal parts must be painted in different colors. To do this, the apricot jam is wiped through a sieve and mixed with one portion of the curd mass. Raspberry jam is wiped through a sieve and mixed with another portion of the curd mass. The intensity of the color can be adjusted by the amount of mashed jam. In the center of the creamer pour 4 tbsp. L. White mass. Then, with a small funnel, pour 4 tbsp into the center of the white mass. L. Pink mass. The funnel should be rinsed and drained. In the center of the pink circle pour 4 tbsp. L. Yellow mass. The funnel should be washed again and poured into the center of the yellow circle 1 tsp. White mass. In the same way, pour the remaining mixture over the keram. Put the dessert in the fridge for 20 minutes.

Patties of "fish"

  • 2 packs of puff-baked yeast dough
  • 300 g low-salted trout fillets
  • 1/2 tbsp. L. Butter
  • 1 yolk
  • 1 large bunch of spinach
  • 1 bunch of dill
  • 2 tsp. Sesame Seeds
  • 1-2 tbsp. L. Flour
  • ground black pepper

Spinach leaves should be washed, dried and chopped. In a frying pan, melt the butter and put the spinach on it for 2-3 minutes. Transfer the stewed spinach to a bowl. Sirloin slightly salted trout cut into large cubes. Mix fish with spinach and finely chopped greens of dill, season with freshly ground black pepper. Puff dough unfrozen according to the instructions on the package, roll it out on a flour-poured table and cut into rectangles with a side about 5x10 cm. Place half of the rectangles into the portion of the fish filling and cover with the remaining rectangles of the dough. Sharp the edge of the rectangles with a sharp knife so that the pies are shaped like a fish. The edges of the pies are pressed with a fork (if necessary, the edges of the dough pieces can be greased with water). Cover the parchment with parchment and put the cooked pies on it. Lubricate them with whipped yolk, sprinkle with sesame seeds and bake in preheated to 200 ° oven for 15 minutes.

Fritters with custard

  • З eggs
  • 150 g of butter
  • 1 glass of sour cream (15%)
  • 350 g flour
  • 20 g of sugar
  • Vanillin on the tip of the knife
  • vegetable oil
  • Jam or powdered sugar for serving

In a small saucepan mix the flour with sour cream andBrew on low heat, all the time, carefully stirring the mixture. At the end of the brew, add vanillin and mix thoroughly. After the mixture has thickened, remove the saucepan from the heat, pour the mixture into a bowl and cool. Separate yolks from proteins. 150 g of butter to grind with 20 g of sugar and 3 egg yolks. In the cooled flour mix pour the buttered yolks and mix. Whisk the whites separately in a lush foam, put into the dough and gently mix. Heat the vegetable oil in a frying pan. Spread the dough into a pan in batches (1 tbsp each) and fry the pancakes over medium heat for 3 minutes. from each side. During frying, cover the pan with a lid. When serving, pour the fritters with jam or sprinkle with powdered sugar.

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