Cake with whipped cream

A cake is an ornament of any festive table. And it does not matter what holiday it is, whether it's birthday parties, New Year's holidays or the anniversary of the wedding. And if he is cooked by his own hands, then, undoubtedly, will please the household members and guests doubly. Such a homely, gentle, beautiful ... a cake with whipped cream: a recipe

«Fruit hawsfish»

It's a cake with whipped cream, which is baked very quickly and almost always turns out good.

To prepare the test, we need:

• tender cottage cheese - 750 g;
• a glass of sour cream 15%;
• 4 eggs;
• vanilla pudding powder - 5 table. spoons;
• flour - 3 table. spoons;
• sugar - ¾ cup;
• For decoration:
• cream, whipped finished - 1 bottle;
• strawberry or other fruits - 500g.

The oven should be heated to 180 degrees. Separate yolks from proteins. Fold the yolks, cottage cheese, sour cream, half a cup of sugar, pudding and flour in a bowl - all this carefully mix. Separately, whisk the squirrels with the remaining sugar and stir gently into the dough. Lubricate the baking pan with oil. Put the dough in the mold and send it to the oven for an hour. When the cake takes a golden color, check the readiness of the toothpick. With a knife, separate the edges of the cake from the sides of the mold and turn off the oven. Let the cake cool down, do not remove it from the oven, just open the door. Then decorate.

A light fruit cake with whipped cream can be cooked when the shower wishes.

But the cake with whipped cream on a biscuit basis is a classic in the realm of desserts!

Biscuit is a semi-finished product, the basis for cakes. For the production of biscuit, the main product is whipped egg yolks with sugar with the addition of a small amount of flour. Lush, with elastic crumb, the cake is baked in a heavily heated oven, and the form is filled with a test no more than 2/3, as the dough adds to the volume.

"Genoese cake"

This is a biscuit cake with whipped cream, for balance of proportions we need scales.

We need to take:

• 60 g of flour;
• Cocoa (not Nesquic, but usual powder) - 70 g;
• 85 g of butter;
• 6 eggs;
• sugar - 250 g;
• frozen cherries - 600 g;
• cherry liqueur - 60 ml;
• vanilla sugar.
• Cream products:
• bitter chocolate - 200g .;
• cream 30% - 1 liter;
• one lemon;
• one orange;
• sugar - 60-70g;
• 1 teaspoon vanilla;
• Cream fixer - 1 sachet;
• powdered sugar

Prepare the products: flour and cocoa sift on the sieve twice, melt the butter. In the refractory bowl, beat the eggs, add the usual sugar and vanilla, set in a water bath and beat with a mixer at a minimum speed until the mixture is warmed to 40-43 degrees. We remove the bowl from the bath and continue whipping at the maximum speed until the weight increases three times. In the egg mass, add a little cocoa flour mixture and a thin trickle of butter, whilst continuously whipping. At the bottom of the mold, put the baking paper, oil it and sprinkle with flour. Pour the finished dough into a mold and bake for half an hour at 180 degrees. The finished biscuit will begin to spring slightly when pressed. Take the biscuit cake from the mold and allow it to cool. While the cake is baked, prepare syrup for impregnation. To do this in 80 ml of water, add sugar and citric acid and heat, not bringing to a boil, continuously stirring with a wooden spatula. Then pour in the liquor.

Chop 170 g chocolate, and mix with hot water (60 ml.)

We prepare a cream for a cake from whipped cream. Whip cream and one hundred grams of sugar, vanilla and creamer. Mix 1/3 of the whipped cream with the chocolate mass, and add lemon and orange juice to the rest of the mass.

Divide the biscuit into three cakes.

First cake soak with syrup, spreadChocolate cream, cover with a second cake, which also soak up the syrup. Lay the defrosted cherry on an even layer and spread it with orange-lemon cream. Cover with a third layer of biscuit, soak the remaining syrup.

The cream that remains is to lubricate the cake on top and side, decorate with cherries and shabby remaining chocolate. Ready cake put in the refrigerator for at least 12 hours to soak.

The recipe for a cake with hammered cream is very laborious, but believe me, it will become a luxurious adornment to your festive table.

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