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, so far as possible, so that the failed part - cakes or cream - can be ignored, and the rest can be eaten calmly, re-reading the recipe book.
General principles for making cakes for recipes for beginners
• All cakes can be divided into two groups: with baking and without it. It is best for an inexperienced chef to start making desserts according to recipes that do not require baking, cakes may be: cookies, gingerbread cookies, waffle blanks.
• The basic principle by which recipes are chosen is simplicity. The dough for shortcakes is prepared literally in a matter of minutes, and the whole process does not require complex manipulations with the ingredients. If you do not want to bother with flour, you can make a cake from cookies or take a semi-finished product - puff pastry without yeast.
• The basis of culinary art: the right products. Cake is a perishable dessert, so all components of the cream should be not only of the first freshness, but also of high quality. Unlike cream, you can add unsorted, stale products to the dough, but this is extremely undesirable.
Cake recipe for beginners without baking cookies
Ingredients:
• a pound of square, non-crumbly cookies (60 pcs.);
• 400 gr. oily 30% sour cream;
• a teaspoon of instant coffee;
• sugar - 2 tsp;
• vanilla curd mass - 400 gr.
Cooking method:
1. Dissolve coffee with sugar in a glass of boiling water and let the drink cool.
2. Put sour cream in the curd mass, whisk. No need to sweeten, just your own sweetness of the curd mass.
3. Quickly dipping one cookie at a time in a coffee drink, put them on the dish with a square or rectangle of five in a row. Stack tightly, one to one.
4. When the first layer is ready, coat it well with cottage cheese cream and lay a layer of cookies on it, dipping each in coffee. Lubricate with cream. Make a cake until all the cookies are gone.
5. With the remaining curd cream, smooth the sides of the cake and brush on top of it. Sprinkle with crushed cookies and let stand warm for half an hour. Then put a couple of hours in the refrigerator.
"Dawn" - an easy cake recipe for beginners from biscuit cakes on jelly
Ingredients:
• two 250 gr. briquette of any jelly;
• six tablespoons of flour;
• a teaspoon of ripper for dough;
• six eggs;
• two tablespoons of sugar.
In cream:
• half a can of condensed milk;
• two raw yolks;
• a spoonful of cognac or 1 gr. vanilla powder;
• butter - a standard pack.
Cooking method:
1. Put the kissel briquettes in a bowl and mash the powder with a crush.
2. Separately, whisk the eggs with a whisk. Pour the egg mixture to the jelly, mix well. Pour in flour, add a cultivator and sugar, beat the mass with a mixer.
3. With softened oil, grease the bottom and sides of the mold, make sure that there are no gaps. Sprinkle the oil over the flour lightly.
4. Pour the dough into the prepared pan and place it on a baking sheet, set in the middle level of the oven. Be sure to preheat the oven to 180 degrees.
5. Bake the cake for no more than 35 minutes. Before you get it, check the readiness of the biscuit, puncture it with a match in the highest place. If after that it remains dry - get it.
6. Let the cooked jelly-based biscuit stand for 10 minutes in shape. Then lay a wooden cutting board on top and turn it upside down. If the cake does not slip out, place the mold on a damp towel and after 10 minutes try to gently shake it out.
7. Place the released sponge cake on a wire rack and refrigerate to air temperature in the kitchen.
8. Beat the condensed milk with softened butter cubes. In a minute from the beginning of whipping, pour in the yolks and cognac.
9. Cut the well-cooled kissel biscuit lengthwise into three cake layers and form a cake out of them, liberally greasing each cake with cream. Apply the remaining cream liberally to the sides and top of the dessert and smooth with a knife.
10. To decorate, sprinkle the top of the cake with dark cocoa powder.
Beginner's Cake Recipe: 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 crystalline powder - 1 gram;
• 250 ml of non-fat pasteurized milk;
• sugar - 100 gr.;
• bitter 76% chocolate - 50 gr.
Cooking method:
1. Freeze frozen puff pastry from the package and place on a table lightly sprinkled with flour to thaw.
2. When the dough is warm and soft enough, roll it out with a large, 2 mm thick layer and cut into squares with a side of three centimeters.
3. Line a baking sheet with parchment and transfer pieces of dough onto it, placing a little backward, from each other.
4. Set the baking sheet in the middle level of the preheated oven and bake the workpieces until the dough is golden, keeping the heat at 1800 degrees. It will take about 10 minutes.
5. Break eggs into a thick-walled pan or deep stewpan. Pour milk into them, whisk. Add condensed milk, add granulated sugar, vanilla flour and beat well again.
6. Put the creamy mass on a little heat and, regularly stirring with a whisk, boil. As soon as it begins to thicken significantly, set aside from the fire and cool.
7. Take a detachable mold or any deep bowl with a diameter of up to 24 cm and line it with a film inside.
8. Transfer the baked squares to the prepared container and slightly remember them. The crumb should be no more than 30% of the total.
9. Fill everything with a cooled cream, smooth the surface and put in the refrigerator overnight.
10. After that, turn the bowl of cake onto the dish and lift it. Thanks to the film, the dessert will easily become free and stay on the dish.
11. Decorate the surface of the cake with chocolate by rubbing it on a fine grater.
Puff pastry with sour cream - “Favorite”: cake recipe for beginners
Ingredients:
• half a packet of “Creamy” margarine;
• eggs, large - 2 pcs.;
• a glass of fine sugar;
• two spoons of any honey;
• soda - 0.5 tablespoons;
• three glasses of first-class flour.
In cream:
• a can of whole condensed milk;
• half a liter of oily 30% sour cream.
Cooking method:
1. Break the eggs into a dry bowl, and whisk with sugar or a whisk with a mixer or whisk. A homogeneous white mass should be obtained, without the admixture of undissolved sugar crystals.
2. Put honey in a saucepan and set to stoke over low heat. As soon as the honey syrup begins to boil, pour soda into it and start stirring vigorously. During the reaction, the syrup will rise with a foamy cap - it should be so. As soon as the mass acquires a delicate caramel shade, remove from heat.
3. Add the eggs beaten with sugar, chopped margarine into the saucepan with honey, beat and put on a small fire. Pay attention to the egg mixture, if it has settled while melting the honey, beat it before mixing again.
4. Add a glass of flour to the pan with the honey mixture and whisk without removing from heat. Then 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 everything thoroughly with a spoon.
5. Cover the pan with a lid and place in the “warm” chamber of the refrigerator for two hours.
6. Take the finished dough out of the refrigerator, divide 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, it is better to roll out honey, placing a large sheet of parchment on which to transfer it to a 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 slightly browned, immediately remove it. If overdried, the cake will be spoiled.
8. Put the baked cakes in a stack, carefully trim the edges, cutting off irregularities with a knife. Collect the scraps in a plate and crush the crusher into crumbs.
9. Beat the condensed milk with sour cream and grease the cakes with cream, stacking them one on top of one another.
10. When you make a cake, be sure to grease the top cake and sides with the remaining cream, then sprinkle everything with the prepared crumbs.
Christmas Night - A Simple Holiday Cake Recipe For Beginners
Ingredients:
• granulated sugar - 250 g .;
• three eggs;
• 220 gr. baking flour;
• 0.5 tablespoons of soda;
• 200 gr. dried fruits (dried apricots, prunes);
• butter, "Peasant" butter - 165 gr.;
• a bag of vanilla powder.
In cream:
• 150 gr. sugar, absolutely dry, icing:
• half a liter of 25 or 30% sour cream.
Additionally, for decoration:
• white chocolate - 80 gr.;
• almond tree petals.
Cooking method:
1. Soak the washed dried fruit for 20 minutes in boiling water. Then pour into a colander and let the liquid drain. Cut dried berries into small strips or slices.
2. Combine the oil cooled to room temperature with sugar and beat at medium speed of the mixer until splendid.
3. Pour quicklime soda there, lay eggs and vanilla. Vigorously mixing the oily mass with a whisk, sprinkle flour into it in small pieces. At the end, add chopped dried fruits and mix with a spoon.
4. Pour the prepared dough into a mold and place to bake at 180 degrees, lasting 40 minutes. Be sure to lubricate the inside of the butter or margarine and sprinkle them with semolina, otherwise the cake will stick.
5. Ready sponge cake completely cool. Do not put hot cake on the board, its bottom will become damp, cool only on the wire rack.
6. Using a long knife or fishing line, divide the biscuit lengthwise into three or two equal cake layers.
7. Mix sour cream with sugar and beat with a mixer until the latter dissolves, and obtain a lush mass.
8. Combine the cakes by spreading them on a flat dish and thickly spreading each cream. Grease the top and sides.
9. Top the cake with a coarse grater, grate white chocolate and sprinkle with almond petals (halves).
"Anthill" - cake recipe for beginners without baking
Ingredients:
• two tablespoons of very oily 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. Break the cookies into small pieces, chop the nuts finely.
2. Beat softened oil intensively with boiled condensed milk and sour cream.
3. Pour into the creamy mass crumbled cookies, add nuts, mix.
4. Put the resulting sweet mass on a plate with a slide, sprinkle cocoa and refrigerate for 40 minutes.
Tips and Tricks for Making Beginner Cakes
• To prevent the cakes from sticking to the mold or pan, they must be greased with fat. For biscuit cakes, the oil layer is sprinkled with flour or semolina.
• Gently cut the biscuit cake, the fishing line will help. Throw it in a loop on the cake and gently pull the ends, a thin thread will cut the soft dough evenly.
• Always sift flour several times. This will enrich it with air, which will make any sponge cake more magnificent.
• Add only high-quality oil to the cream. When using the spread, moisture is released, which prevents the cream mass from whipping well.
