Cool cake

leaf I quickly made it like this: I whipped the egg whites with a pinch of salt. The yolks are mixed with powdered sugar and vanilla essence until they turn into a sweet and frothy cream. Then add the milk and oil and mix a little. Then add the flour mixed with cocoa and baking powder. At the end, add the egg white foam and mix well with a wooden spoon. Put everything in the oven for about 20 minutes (do the toothpick test) in a 24/35 cm tray, lined with baking sheet. I then left the countertop to cool and cut it in half.

Cream:


Gelatin is hydrated for 10 minutes in 3-4 tablespoons of cold water, then melted (be careful not to boil!) On a steam bath.

Mix the two yolks with 5 tablespoons of powdered sugar (as on the counter) then add the starch. Put the warm milk and put on low heat, stirring constantly until it thickens. Leave to cool. Rub the mascarpone cheese foam with 4 tablespoons of powdered sugar and put in the egg cream when it is cold. Mix well for homogenization. The liquid cream or whipped cream is mixed until it thickens and hardens.

If you use whipped cream, be careful not to turn it into butter. Then add in the egg cream and mascarpone. Cut the peaches into pieces and add them to the cream at the end.

Top the syrup with the compote juice, put the layer of cream in the tray and top the other part of the syrupy top. Refrigerate for 2 hours.

For the icing I set the liquid cream on the fire in which I broke suitable pieces of chocolate. I stirred continuously until the chocolate melted, and a little fish. I poured hot over the assembled countertop. It is then left to cool.

Consume in moderation or not :))


Over 50 Christmas & New Year Cake Recipes & # 8211 Natural Ingredients

Generally, cakes are made with walnuts, poppy seeds, jam or jam, hazelnuts, almonds, chocolate, etc. There are cakes that last well over time (at least 1 week) so we can prepare them 1-2 days before Christmas and we have them for New Year's Eve.

We don't really make perishable cream cakes that require refrigeration. Most creams are butter-based and heat-processed so that the cakes can be kept in the cool pantry. Cookies and croissants are getting younger every day. Here you see slices of Jerbo cake, Linzer cookies and Raffaello candy homemade (these are "novelty" and stored in the refrigerator).

Moreover, we also make Christmas cakes: Grill Cake, Doboș cake, walnut cake or chocolate and so on We also make cakes but they do not represent the "holiday dessert". I'll leave you more here fluffy cake recipes.

Of course you don't have to do them all but select 3-6-9 kinds of Christmas cakes from the list below. They are more expensive cakes but also cheaper, for all pockets. In the current situation (pandemic covid 19) we can no longer make large meals with many guests so we will have to adjust the amounts of food so as not to waste.

Don't forget the needy and the poor and give them a little of your abundance or a little.


Culinary news with a similar topic:

Coffee and caramel cake & # 8211 video recipe

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Fresh croissants with butter and cream & # 8211 filled with walnuts and jam

Isler

Strawberry cupcakes

They tried this recipe:

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57 comments on Baiadera Cake, fast and delicious

Good evening. If we don't have leftover cakes, do we only add the ground biscuits?

If you do not have leftover cake, use 250 gr. ground biscuits.

It is extraordinary and very easy to prepare (max 30 min), even after a day at work.

It is very sweet, I think 300 g of sugar is too much & # 8230

it came out to me at first! is a super simple & quick recipe, everyone liked it.
ehh, the chocolate sauce didn't shine like that on the cake (mine came out duller), but that's a detail.
my question comes now, how many days before an event can the bath be prepared, how long can it be kept in the fridge (even without the icing, possibly)?

How good it looks !! I will try this cake too.

Ooooo it's delicious. My husband really likes it, he asked me to do it again. # 8230. Thanks for the recipe.

IT LOOKS SUPER I DON'T SEE THE DAY BE DONE BUT NOW IT'S TOO HOT!

it looks good, but I would like to know how many days it can be kept & # 8230 if we need it for. an event with multiple people & # 8230.

It looks delicious & # 8230I always make desserts..and I go out..I will really take a pastry course when I have the opportunity & # 8230 I will do it too..I hope it comes out .. Congratulations for. the recipes you posted..are gorgeous ..

but does not require baking powder?

it looks delicious, I will do it on the occasion of the holy day of August 15th

Greetings and thanks (thousands) for the site! Delicious and fast! With respect and hat for several tried recipes!

It's the first cake I make and it turned out great! I really didn't expect to be able to make a cake on my own, at 12 years old!

Heartiest congratulations! 12 years? Ohoo, it means that in a few years you will already be a teacher :).

It's the first cake I make and it turned out great! I really didn't expect to be able to make a cake on my own, at 12 years old!

Very good, I did it with a bead. The union instead of butter, instead was a little sweet for our taste, next time I will subtract a little from the amount of sugar.

Good evening,
I made the hazelnut cake and it was great. Thank you very much and have a good evening.
Dana & # 8211 Constanta

I took this cake to work, the effect that everyone wanted was the recipe. If it was still successful, I made it for. classmates of the child. And here it had about the same effect, 10 moms had to make the Baiadera cake. So we can change its name to "enchanted" # 8221. the one with cheese.

I'm very happy, and when you think about how easy it is to make this cake! :))
On 27.06.2013 01:12, & # 8222Disqus & # 8221 wrote:

I hurried when I made this cake, so I got the consistency wrong, it came out a bit soft (it hardened in the fridge, but you still had to add cookies) it tasted great, like any nut cake!
I will definitely do it again.

Hi! I would also like to do with my mother for school & # 8230 in class we are 23 children. How many trays need to be made to arrive?

4 trays I think will be enough :)

Hi! I would also like to do with my mother for school & # 8230 in class we are 23 children. How many trays need to be made to arrive?

Hi! I would also like to do with my mother for school & # 8230 in class we are 23 children. How many trays need to be made to arrive?

Hi! I would also like to do with my mother for school & # 8230 in class we are 23 children. How many trays need to be made to arrive?

Super recipe! Fast and cheap. I made it for New Year's Eve together with a stump cake and I kept it in the fridge for about 4 days. At first it seemed too sweet, on the fourth day I was addicted. The longer it stays, the tastier it is. Thank you very much Laura!

I'm glad you liked it, good luck!

thanks for the recipe, I made it and it is excellent, simple and fast,! diana radu

must be tried looks bn

This is a biscuit salami with icing.

I was horrified I'm convinced I did something wrong & # 8230 but I don't want to fix it. I'm afraid of a new bomb: d

HELLO LAURA MY NAME IS MIRUNA AND I AM PASSIONATE ABOUT CAKES IT IS A TASTY AND FLUFFY CAKE!

I put it on FB for my colleagues who don't have time to do much with housewives. I hope it works out for me too & # 8230

Dear Laura,
you have been a source of inspiration for me for a long time, which is why I am glad to have found you and thank you! I will make this toast now, for the Easter Holidays. I was in the mood for inspiration and I think it is very good. I will post the result on Facebook. Thank you and Happy Holidays!

Dear Laura,
you have been a source of inspiration for me for a long time, which is why I am glad to have found you and thank you! I will make this toast now, for the Easter Holidays. I was in the mood for inspiration and I think it is very good. I will post the result on Facebook. Thank you and Happy Holidays!

Very tasty and easy to make. It has become my family's favorite cake. Thanks for this super recipe.

With great pleasure, may you be well!

A little mistake. I wanted to write, because I was glad that you put traditional recipes for them, such as baclava, sarailie and burek. thanks!:)

Hi Laura. I am Macedonian, so the former Yugoslav cuisine is in my blood. I am very glad that you like it too and that through this blog you spread it too. In my opinion, it's the best kitchen :) That's right. I grew up with a boy. My mother used to do it whenever she had the opportunity. I was very happy when I had a, sarailie and burek! Too bad that in Romania there are no burekdzilnice (Romanians do not know what they lose :)) Anyway, thanks for the recipe keep it that way!

& # 8230am to try it & # 8230 looks so good & # 8230

Mara, it's very easy to make, you just have to let the syrup be somewhat bound and adjust the consistency of the mixture. :) I'm waiting for you with impressions.

I've loved it since I saw it and I did it at the first opportunity, because I couldn't resist the temptation. to make it according to a recipe on the net, since then I've had to make it for my family.) Besides looking very good, it's also very good. I only made it with biscuits, I didn't have any leftover fries, but it was delicious. Thanks.

Deliana, I'm glad you tried this cake so easy to make and you liked it. Good for you!

I found the recipe on a Serbian woman's website. She had three kinds of nuts: nuts, hazelnuts and almonds and it was made in three layers. I prefer yours, because it doesn't seem so heavy (it didn't do it but in the stomach). Thank you, as usual, you are one of my sources of inspiration :).

I & # 8217d love to see an English verson. It looks fabulous.

Julia, bellow I translated the recipe for you:

* Ingredients: *
(for a small tray, 20 × 26 cm.)

& # 8211 300 grams sugar sugar
& # 8211 150 ml. water
& # 8211 150 grams fine grounded walnuts
& # 8211 150 grams unsalted butter
& # 8211 1 tablespoon coacoa
& # 8211 1 tablespoon vanilla essence
& # 8211 100 grams milk milk
& # 8211 2 tablespoons double cream
& # 8211 1 tablespoon oil (sunflower oil)

250 grams of grounded biscuits

Boil the water and sugar about 4-5 minutes. Add the grounded walnuts and stir in about 1 minute. Turn of the fire and add the grounded biscuits, the butter and vanilla essence. Divide into two parts and add the coacoa to one part. Mix well, it has to be a sticky and easy to model & # 8222dough & # 8221. Press the still warm vanilla dough into the tray lined with foil, then press on top of it the coacoa dough and smooth well the surface (with your oil greased fingers). Cool in the fridge for one hour then turn the cake upside down on a serving dish and remove the foil. For the frosting, melt in bain-marie
the chocolate, 2 tbls of double cream and 1 tbls of oil. Stir in and pour
over the cake. After the frosting hardens, cut the cake into pieces with a
dipped in hot water knife.

I made the cake and it turned out good, it looks good but it has only one defect, it comes out a little

Jasmine, I wrote the dimensions of the tray, my quantities are for a small portion, if you want more, double the quantities.


Ingredients for the apple, walnut and whipped cream cake recipe with mascarpone

(tray with dimensions 24/24 cm)

  • 9 apples
  • 200 g sugar
  • 50 g butter
  • 1 teaspoon cinnamon
  • 200 g walnuts
  • PANDISPAN INGREDIENT
  • 3 eggs
  • 75 g old
  • 75 g flour
  • 1 pinch of salt
  • 1 vanilla essence
  • CREAM
  • 250 ml liquid cream 30% fat
  • 250 g mascarpone
  • 1 tablespoon powdered sugar

Method of preparation

Wash and clean the apples, cut not very thin slices.
In a saucepan caramelize the sugar, to have a copper color, add the apples and keep it on the fire for 20 minutes, until it softens and will leave its own syrup, add the butter cut into pieces and keep it on the fire for 2 & hellip3 minutes, pull the pan and add the cinnamon.
The resulting mixture is transferred to a tray (24 / 24cm) leveled well and put chopped walnuts on top.

TOP for Cake with apples, walnuts and whipped cream with mascarpone

Separate the egg whites from the yolks.
Beat the egg whites with a pinch of salt and then gradually add the sugar. Mix (about 20 minutes) until it looks like a strong and firm meringue, put the yolks and vanilla essence over it and mix for another 2 minutes.
Add the previously sifted flour and mix lightly with a spatula so as not to leave the meringue.
Place the dough on top of the apples, put it in the preheated oven (static) at 180 degrees for about 20-25 minutes (test with a toothpick).
Immediately after the top is baked, it is turned over on a plate, in this way the caramel formed will syrup the top.
Allow to cool very well.

Mascarpone CREAM

Mix the whipped cream together with the mascarpone + powdered sugar, until it looks like an aerated cream (do not mix excessively otherwise cut the cream).
The cream obtained is placed on top of the apples.
Leave it in the fridge for a few hours before serving.
It is a refreshing and aromatic cake, with an intense taste of cinnamon and caramel.

The top does not contain baking powder & hellip therefore it is very important that the egg whites are mixed very well.
I chose to put mascarpone cream but you can use a vanilla cream.
Who wants a higher countertop can double the quantities.
On top I garnished with caramel sauce.

The average grade given by the jury for this recipe is 10 with congratulations.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Cake with apples, walnuts and whipped cream with mascarpone


Ingredient Cake Without Baking Baiadera:

(for a small tray of 20 & # 21526 cm.)

  • 300 grams of sugar
  • 150 ml. of water
  • 150 grams of finely ground walnuts
  • 150 grams of butter
  • 1 tablespoon cocoa
  • 1 tablespoon vanilla essence
  • 100 grams of milk chocolate
  • 2 tablespoons whipped cream
  • 1 tablespoon oil

Baiadera Unbaked Cake Preparation:

Although I have accustomed you to presenting the recipes in pictures, believe me, this cake will succeed and without this extra help, it is too easy to make.

1. So, for a start, put sugar and water in a saucepan on the fire. After it starts to boil, let it boil for about 4-5 minutes, until the syrup binds.

2. Add the ground walnuts and continue to mix on the fire for about 1 minute.

3. Remove the pan from the heat, add the ground biscuits (along with the finely ground cake scraps, if using) and mix well.

4. Add the butter and vanilla essence and mix in the composition until the butter is completely melted.

5. Divide the composition obtained into two parts, and one of them is mixed homogeneously with 1 tablespoon of cocoa. You need to get a non-sticky and easy to model & # 8222rated & # 8221.

6. Press the light-colored composition, still warm, in a uniform layer, in a tray lined with food foil (the tray should not be larger than 20 & # 21526 cm., If a tray even smaller than that is used , the cake comes out higher).

7. Immediately press the composition with cocoa on top, smoothing it well (the most handy is with your fingers lightly greased with oil).

8. Refrigerate the cake for one hour, during which time it will harden well, then turn over, remove the foil and glaze on the surface with the icing obtained by melting the steamed chocolate with 2 tablespoons of whipped cream and 1 tablespoon of oil.

9. After the icing hardens, cut it into suitable pieces with a knife always soaked in hot water.

This cake & # 8222Baiadera & # 8221 supports all kinds of & # 8222personal contributions & # 8221: pieces of candied fruit or nuts mixed in the composition, even pieces of colored shit, various flavors, etc. It is quite cheap and is an excellent way to recycle the less attractive parts from other cakes.

Did you like this recipe?


Winners of the Summer Cake Contest

The contest is over, I also received the list of winners from the jury.

The recipes are tasty, one more handsome and tastier than the other, so the jury had an extremely difficult task.

These are the answers of the jury, in the order in which they were received:

Dora Luca-cake designer, based in Italy

10. DIET CAKE WITH PEACHES & ndash Adina Elena Taus
& ndash healthy combination of healthy and quality ingredients
& ndash slight difficulty in preparation but with positive consequences in taste
& ndash very good aesthetics with marketing presentation
9. BLUEBERRY AND ROSEMARY BARS & ndash Codruta Oana
& ndash original recipe
& ndash Unusual combination of ingredients
& ndash beautiful presentation
8. CHOCOLATE CAKE WITH YOGHURT AND BLACKBERRY MOUSSE & ndash Oana Pie
& ndash recipe and elaborate way of assembling the cake
& ndash good presentation
7. PANNA BASKET COTTA WITH TOMATO JAM & hellip.- Sorina Ostrovschi
6. TORT RACOROS DE MERE & ndash Geta Morosanu
5. CHEESECAKE WITH STRAWBERRIES & ndash Porceanu Gica
4. FRUIT CAKE AND BEEF & ndash Elena Bite
3. COOL CAKE & ndash Iuliana Dinu
2. MARBLED CAKE WITH CHERRIES AND BEZEA & ndash Porceanu Gica
1. TANTA (PANDISPAN) WITH VANILLA CREAM AND FRUIT & ndash Camellia Fechete

Dana Gateaux-cake designer, based in Belgium

Panna cotta 10 - interesting combination, attractive appearance.
Blueberry and rosemary bars 9 & ndash extremely strange combination at first sight, but I love to try it.
Dietary cake with peaches 8-I like the mixture of ingredients.
Strawberry cheesecake 7
Chocolate cake with black mousse - Oana Pie 6
Kinder penguin cake 5
Cool cake -Iuliana Dinu 4
Burnt sugar foam cake 3
Cake After eight 2
Chocolate Muffins 1

Camelia Tatar-admin Sweet group

10 & ndash Blueberry and rosemary sticks & ndash Codruta Oana
9 & ndash Tort Egypt & ndash Vari Sanda
8 & ndash Pana Cotta of basil & ndash Sorina Ostrovschi
7 & ndash Rhubarb Tart & ndash Codruta Oana
6 & ndash Cake with burnt sugar foam & ndash Iuliana Dinu
5 & ​​ndash Mango tart & ndash Porceanu Gica
4 & ndash Overturned with plums & ndash Geta Morosanu
3 & ndash Cake with yogurt cream and berries & ndash Vari Sanda
2 & ndash Cake with chocolate and berries & ndash Iuliana Dinu
1 & ndash Cool cake & ndash Iuliana Dinu

Luminita Berea-representative Vanillashop.ro

The first 3 best recipes (according to my tastes):
1. Blueberry and rosemary sticks & ndash Codruta Oana
& ndash bold and unique combination
& ndash a dessert that arouses your curiosity to try it
& ndash suitable for people with a certain culture and culinary education, people open to new
& ndash a sophisticated dessert
2. Tort Egypt & ndash Vari Sanda
& ndash Delicious combination of ordinary ingredients
& ndash a light dessert, not very sophisticated, but which pleasantly surprises you
3. Pana Cotta basil & ndash Sorina Ostrovschi
& ndash strange and interesting
& ndash very modern
& ndash a very sophisticated appetizer / dessert

Roxana Mara liche-cake designer, based in Italy

1st place
Chocolate cake with yogurt and blackberry mousse & ndash Oana Placinta

2nd place
Blueberry and rosemary stick-Codruta Oana
3rd place
Tart with vanilla cream and fruit - Camelia Fechete
4th place: Cool cake-Iuliana Dinu
5th place: Strawberry cheesecake - Porceanu Gica
6th place: Mango tart-Porceanu Gica
7th place: Cool apple pie-Geta Morosanu
8th place: Yogurt cream cake and berries -Vari Sandra
9th place: Fruit and meringue cake-Elena Bite
10th place: Egyptian cake

To choose I imagined you at home at dinner, I am convinced that you are all housewives & hellipam tried to evaluate depending on the weight of each ingredient and how it influences the consistency, appearance and especially the season we are in and what is the theme of the contest , I wrote down other recipes that I will make.
1) Why the yogurt and blackberry mousse cake !? . This combination with chocolate is very successful both in appearance and consistency, the perfection of the cut slice proves it.

2) Blueberry and rosemary stick- Codruta Oana managed to quote my thoughts from the beginning of the recipe, her explanation does not leave much room and for me, she fully focused my tastes, it is the first recipe I will experience. (I use rosemary in combination with berries and I guarantee it is great in combination with white chocolate ganache)

3) Vanilla cream in combination with fruit: cool, pleasant, tasty, very nicely decorated, a presentation that attracts the eye, and certainly delicate in taste and not difficult at all, certainly attracts an encore.

1. Bar with blueberries and rosemary - Codruta Oana 47 points - Pure vanilla extract of 118 ml

2. PANNA COTTA CABBAGE WITH TOMATO JAM- Sorina Ostrovschi- 33 points- Pure vanilla paste of 60 ml

3. Chocolate cake with yogurt and blackberry mousse & ndash Oana Pie - 24 points - Pure vanilla extract 60 ml


Important aspects regarding the Dobos Cake or the rectangular Dobos cake

Rectangular sheets for Dobos

Important: because we are talking about some thin and aerated sheets, it is good to prepare them in slices of 2 pieces each. That is, to prepare the composition for 2 sheets, to bake them and to resume the process. This way the dough will not leave, it will not lose the air accumulated in the beaten egg whites.

My trays are 33 x 42 cm (the stasis for modern ovens) and to prepare 2 such sheets we need:

  • 5 average eggs of 60 g each (ie 300 g)
  • 85 g old powder
  • 85 g flour
  • 25g chilled melted butter (min. 80% fat)
  • a pinch of salt
  • a knife tip vanilla sugar or ½ teaspoon vanilla extract.

We have baking paper available so there is no need to bake the sheets on the back of the trays. You can bake them very well in the tray and lift them with baking paper. It would be good to have 2 identical trays to work with simultaneously (including baking 2 sheets at a time).

Chocolate butter cream for Dobos Cake

The amount of cream needed to lubricate a sheet is 350 g cream on 1 layer (30 x 40 cm). We must also take into account the fact that we need approx. 350 g of cream and for dressing the sides of the cake and shaping the hazelnuts ("moats") on which the pieces glazed with burnt sugar are placed.

Important: use only butter with min. 80% fat which take it out of the fridge at least 8-10 hours before use. It must reach room temperature, be soft, creamy!

These 350 g of cream are obtained from:

  • 90 g eggs
  • 75 g old
  • 75 g dark chocolate
  • a drop of salt
  • 1/3 teaspoon vanilla extract or 1/3 sachet vanilla sugar
  • 13 g cocoa powder
  • 100 g soft butter with min. 80% fat.

The 90 g of egg are obtained by breaking 2 medium eggs (60 g each), beating them with a fork and weighing 90 g of this mix. The cream is prepared from the beginning in the necessary quantity, adapted to the number of sheets, so you will not be left with excess eggs.

We will have practically as many servings of cream as we have sheets (of which 1 portion of cream is calculated for dressing and decorating the cake).

If you remember the above aspects, it will be very easy for you to create the Dobos cake with 6, 8, 10 or 20 layers by applying the desired multiplication coefficient. If you want a smaller Dobos you can bake for example 3 sheets that you can later cut into 2 (wide or long) and get 6 smaller sheets. The corresponding cream will be related to the number of large sheets you have baked.

I will write to you in the following recipe for a Dobos Cake of approx. 3.3 kg with 6 sheets and having the dimensions 30 x 40 cm and the height of approx. 5 cm. So I will multiply by 3 the quantities from the sheets and by 6 the ones from the cream (that is, I will make 2.1 kg of cream).


As I said, it is prepared extremely simply. First we put the gelatin to hydrate in cold water.

Mix the yogurt with the sugar until it melts. Use a fatty, creamy or normal well-drained yogurt.

In this composition we put vanilla and cut fruits, as appropriate in small pieces.

Melt the gelatin in a steam bath or microwave, without boiling it and, after it has cooled, incorporate it into the whipped cream.

Mix the cream for the whipped cream and mix it with the gelatin. In order not to form lumps of gelatin, put two or three tablespoons of whipped cream in the gelatin and mix gently, then incorporate it into the remaining whipped cream.

We mix the two compositions with light movements from top to bottom.

Cover a cake tin with cling film and pour the composition and put the biscuits on top.

I don't syrup them because I like them that way, but if you like them softer, pass them through a syrup or juice from the compote.

Or, prepare a syrup from 150 ml of water, 1 tablespoon of sugar (or to taste) and vanilla, all mixed until the sugar melts.

Cool for a few hours or preferably overnight.

Pour the cake on a plate and decorate it with fresh fruit, whipped cream or chocolate. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


1. Sift the flour and place in a large container. The cold butter is cut into pieces, then added over the flour and mixed until smooth. Put water, an egg and a little salt in the composition and prepare a soft dough. After the dough is ready, put it in the fridge for two hours.

2. Remove the dough from the refrigerator and divide it into four equal pieces that are spread in thin sheets. With the tip of a knife, make a few holes in the dough sheets, then put them in the oven for 15-20 minutes.

3. Cream for Napoleon cake prepare on fire. Put in a container: flour, milk, sour cream, eggs, caster sugar and vanilla sugar. Mix the ingredients, then put on the fire until the cream begins to thicken. Towards the end, add 50 g of butter. Remove the composition from the heat and leave to cool.

4. Spread a layer of fine cream on each sheet, then decorate and cut according to preference. Arrange the pieces of Napoleon cake on a tray and garnish with fresh fruit. If you want the dessert to have a festive look, you can melt the white chocolate and spread it on top or prepare some whipped cream decoration elements. For diversity, you can make several layers to fill with different creams (caramel cream, chocolate cream, lemon cream, coconut cream).

Pamper your family and friends with a Napoleon cake refined, cool and delicious. With such a dessert you will not fail, regardless of the event.


Cool cake recipe

The recipe is very permissible, we can use almost anything. Slices of lemon, whole raspberry and mint (optional) for decoration. Preparation: To make this cool summer cake for your loved ones, you need. Lemon roll is a cool summer cake with fine milk and lemon. Pastry, Bars. A cool cake with lemon flavor. For periods when you want to indulge in a fresh and cool dessert, Lemoni is the ideal choice. So I chose this cool lemon cake that melts in your mouth. Cool strawberry and lemon cake. In summer, I try to make the most of fresh, fragrant and juicy strawberries.


Rhubarb cake

And because it's spring, I chose to make a light and cool cake with rhubarb.
Since I was little, I liked this cake and I used to make it myself :).

We need:
& # 8211 400 gr rhubarb
& # 8211 5 tablespoons sugar
& # 8211 1 sachet of vanilla sugar
& # 8211 butter or margarine for greased tray
For rock:
& # 8211 3 eggs husband
& # 8211 140 gr sugar
& # 8211 170 gr flour
& # 8211 100 ml oil
& # 8211 2 tablespoons hot water
& # 8211 1 teaspoon baking powder

First of all, we clean and wash the rhubarb.

Then grease the tray with butter or margarine and sprinkle the 5 tablespoons of sugar on the bottom of the tray. Place the diced rhubarb over the sugar and then sprinkle an envelope of vanilla sugar.

We prepare a countertop as follows:
& # 8211 Separate the egg whites from the yolk
& # 8211 mix the egg whites hard, then add the sugar and mix for another 2-3 minutes
& # 8211 we add in turn: the yolks, the oil and the 2 tablespoons of water, still mixing on the smallest step
& # 8211 at the end we incorporate the flour mixed with the baking powder using a spatula.
Pour the composition over the fruit and bake for about 30 minutes.

After removing the cake from the oven, let it cool, then turn the cake over on a plate.


Video: More Amazing Cake Decorating Compilation. Most Satisfying Cake Videos (October 2021).