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Ready-made bizet cake recipe for cooking. Do-it-yourself exclusive birthday meringue (meringue) cake "Flight" - a step-by-step recipe with a photo

I really love meringues and everything connected with meringues. Delicate, crispy, and when it's not easy with nuts, but with peanuts, you will lick your fingers.

Today I was too lazy to disassemble the oven and, as ordered, the memories of a cake without baking came up. I bought the meringue in the store, it is multicolored: it is not expensive, so I did not bother with their preparation. The cake is prepared very quickly, simply and easily. It turns out to be very tasty: delicate butter cream based on condensed milk, crispy nuts and airy meringue. Such a miracle and on festive table not ashamed to submit. If you do not like too sweet, then add prunes: the combination is very interesting and insanely tasty.

Products composition

  • 200 grams of meringue: any size and any color;
  • 400 milliliters of condensed boiled milk;
  • 110 grams of butter;
  • 60 grams of any nuts;
  • two tablespoons of grated chocolate.

Step by step cooking process

  1. Any nuts that you will use to make a cake must first be fried: in a dry skillet or in the oven. And then grind with a rolling pin or in a blender.
  2. Boiled condensed milk is easy to make from the usual, see the link.
  3. By the way, you can use toffee instead of condensed milk.
  4. Put the boiled condensed milk into a deep dish, add soft butter and beat everything with a mixer. The cream is ready.
  5. Install a split-shape ring on a serving dish (but you can also do without using it).
  6. Grease the meringue with cream on all sides and put it in a mold.
  7. We form the first layer: you can make each layer a different color. Fill the empty spaces left when laying out the first layer with pieces of meringue.
  8. Sprinkle everything with nuts and begin to lay out the next layer of meringue. Sprinkle it with nuts.
  9. We continue this way until all the products run out. We make the top in the form of a slide.
  10. Remove the ring, finely grate the chocolate and sprinkle it on the cake.
  11. We serve the cake on the table: everyone takes as many pieces of meringue on his plate as he sees fit.

Enjoy your tea.

The most accurate and complete description: cake without baking meringue recipe - from the best chefs in a large but informative article compiled from all corners of the web and books.

I really love meringues and everything connected with meringues. Delicate, crispy, and when it's not easy with nuts, but with peanuts, you will lick your fingers.

Today I was too lazy to disassemble the oven and, as ordered, the memories of the cake without baking surfaced. I bought the meringue in the store, it is multicolored: it is not expensive, so I did not bother with their preparation. The cake is prepared very quickly, simply and easily. It turns out to be very tasty: delicate creamy cream based on condensed milk, crispy nuts and airy meringue. Such a miracle is not a shame to serve on the festive table. If you do not like too sweet, then add prunes: the combination is very interesting and insanely tasty.

Products composition

  • 200 grams of meringue: any size and any color;
  • 400 milliliters of condensed boiled milk;
  • 110 grams of butter;
  • 60 grams of any nuts;
  • two tablespoons of grated chocolate.

Step by step cooking process

  1. Any nuts that you will use to make a cake must first be fried: in a dry skillet or in the oven. And then grind with a rolling pin or in a blender.
  2. Boiled condensed milk is easy to make from ordinary condensed milk at home: see the link for the recipe.
  3. By the way, you can use toffee instead of condensed milk.
  4. Put the boiled condensed milk into a deep bowl, add soft butter and beat everything with a mixer. The cream is ready.
  5. Install a split-shape ring on a serving dish (but you can also do without using it).
  6. Grease the meringue with cream on all sides and put it in a mold.
  7. We form the first layer: you can make each layer a different color. Fill the empty spaces left when laying out the first layer with pieces of meringue.
  8. Sprinkle everything with nuts and begin to lay out the next layer of meringue. Sprinkle it with nuts.
  9. We continue this way until all the products run out. We make the top in the form of a slide.
  10. Remove the ring, finely grate the chocolate and sprinkle it on the cake.
  11. We serve the cake on the table: everyone takes as many pieces of meringue on his plate as he sees fit.

No video

Enjoy your tea.

Cooking time: 30

Prep time: 30

Servings: 6

Ingredients:

How to make a meringue cookie cake without baking

Quite often, after cooking some dishes, we still have proteins. Housewives use these proteins for various dishes and often for meringues. If you have made bezeless cakes from proteins, then I suggest you cook very a tasty cake with meringue without baking.

You will cook it literally in a matter of minutes, and it will bring a lot of pleasure to your family.

The cake turns out to be large, but at the same time not very heavy. This cake is perfect to serve with unsweetened aromatic tea or unsweetened coffee.

How to cook a dish step by step with a photo at home

Beat butter at room temperature (350 g) until fluffy.

Combine butter mixture, peanuts and cracker.

Divide the interlayer into 2 parts. Put 1 part on the lower protein cake, and the second on the next protein cake. Top with a third cake layer.

The meringue cake without baking is ready.

I will also warn you in advance that there will be no step by step photos... The fact is that I made this cake for the third birthday of my princess late in the evening, and I had no time for photographing at all.

The amount of ingredients is approximate and will depend on the desired size of the cake:

Ready meringue - it took me about 200-250 g;

Condensed milk - 0.5 cans;

Butter - 100 g;

Walnuts - 50-100 g;

Chocolate icing for decoration.

I'm sure you already guessed what to do with this!


Our cake without baking is ready! It can be consumed right away, but it will still be nice to let it soak and sit in the refrigerator for several hours. It might sound too sweet, but walnuts This sweetness is greatly diluted. You can also dream up about a cream and choose any other to your taste.

No video

Any meringue cake is an original delicacy that will appeal to adults and especially to little sweet tooths. With the help of appetizing sugar mass, you can decorate a dessert in an effective and unusual way. Meringues are also used as part of the filling.

To prepare a regular meringue, you need to take only two components: 80 g of egg whites and 160 g of granulated sugar. These ingredients must be thoroughly mixed and sent to water bath, achieving absolute dissolution of sweet grains.

The homogeneous composition is removed from the stove and whipped with a mixer at high speeds. The mixture should be smooth and shiny. It remains to squeeze it with a culinary bag on a baking sheet with parchment and dry the delicacy in the oven for 110 - 120 minutes at 70 degrees.

It is very important to slightly open the door in the process. oven, and leave the ready-made bezeshki inside it for another 4 - 5 hours.

A complicated version of such a delicacy is protein cream « Wet meringue»To decorate the cake. The main components are the same, but the process technology changes slightly.

Prepare in advance:

  • chicken fresh eggs- 4 things.;
  • granulated sugar - 1 full tbsp.;
  • vanillin - 1 standard sachet;
  • "Lemon" - ¼ of a large spoon.

Cooking algorithm:

  1. Divide the chilled eggs into their constituents. Cool the light part thoroughly. Beat the whites until light foam appears. The mass should not become thick and stable. Its uniformity will be enough.
  2. Pour all the sand, vanillin, "lemon" into the proteins. Stir everything.
  3. Send the container with all the components to a water bath.
  4. When the lower part of the mixture just starts to boil, you need to actively beat it with a mixer. The process should take 12-15 minutes. You can't stop for a second.
  5. Remove the mixture from the stove and beat for another 4 - 5 minutes.

The result is a dense, thick substance that is convenient to use for decorating desserts. It will not settle even with stirring.

Classic meringue cake

Ingredients:

  • fine granulated sugar - 1 full tbsp.;
  • egg whites - 4 pcs.;
  • corn starch- 2 tbsp. spoons;
  • cream (35%) - 300 ml;
  • powder - 2 tbsp. spoons;
  • wine vinegar - 1 tsp;
  • assorted fruit pieces - two-thirds of a glass.

Cooking algorithm:

  1. In a bowl, combine all dry ingredients except the powdered sugar.
  2. Beat the whites separately until frothy. Add a free-flowing mixture to them. Continue the whipping process for a couple of minutes.
  3. Pour in vinegar. Beat the mixture for another 1 minute. The resulting substance should not fall off the spoon. It will be thick and tight.
  4. Place the mixture on a piece of parchment with a circle drawn in the middle. You need to try not to go beyond the figure.
  5. In the middle of the meringue, make a small depression, around which to form miniature peaks with your hands.
  6. Cook the base of the dessert for 4 - 5 minutes at 180 degrees in the oven, then another half hour at 110 degrees.
  7. While the "cake" is being prepared, you need to take care of the cream - whip the powder with cream. The main thing is not to overdo it with the processing of the air mass, so as not to get butter.

Lubricate all the resulting meringue with cream. Fill the resulting recess in the middle with fruit pieces.

Cooking with nuts

Ingredients:

  • proteins of raw eggs - 4 pcs.;
  • butter - 250 g;
  • granulated sugar - 220 g;
  • assorted nuts - 1 full glass;
  • condensed milk (uncooked) - 2/3 tbsp.;
  • slaked soda - ½ tsp;
  • flour - 160 g.

Preparation:

  1. Beat half of the whites with 70 g of sand.
  2. Add soft butter (100 g), sifted flour and soda slaked in any convenient way. To mix everything. Refrigerate for half an hour.
  3. Beat the remaining whites and sand until thick.
  4. Divide the dough from step 2 into 3 parts. Stretch each in a round shape, sprinkle with chopped nuts and pour part of the mixture from the third step.
  5. Thus, cook all three cakes and bake them in turn for 13 - 14 minutes at 180 degrees.
  6. For the cream, beat the remaining soft fat and condensed milk. Spread them on the finished cakes.

Place the cake pieces on top of each other. Decorate with the remaining nuts if desired.

Shortcrust pastry

Ingredients:

  • creamy margarine - 80 g;
  • yolks - 2 pcs.;
  • proteins - 2 pcs.;
  • fine salt - 3 pinches;
  • granulated sugar - 110 g;
  • wheat flour - 1 tbsp.;
  • jam from any berries (best of all - currant) - 7 dessert spoons.

Preparation:

  1. Turn creamy margarine into a liquid substance. The main thing is not to let the fat boil.
  2. Add yolks, sand (50 g) and salt. After mixing, pour flour through a sieve.
  3. Knead the dough. Spread it along the bottom of the mold, making small sides. Bake for 8 - 9 minutes in the oven at medium temperature.
  4. Then cool and cover with jam.
  5. Beat the remaining products separately as for the meringue. Cover the entire surface of the future dessert with them.
  6. Cook at the same temperature for another 6 to 7 minutes.

You need to have time to remove the delicacy from the oven when the peaks of the meringue become ruddy, but do not turn black.

Sponge cake with meringue

Ingredients:

  • ready-made chocolate cakes - 3 pcs.;
  • ready meringue for classic recipe- 200 g;
  • sugar - 100 g;
  • flour - 40 g;
  • vanilla sugar - 12 g;
  • egg - 1 pc.;
  • milk - half a liter.

Preparation:

  1. For such a cake, you need to bake half a baking sheet of miniature round "bezeshek" according to the simplest recipe (from sugar and proteins).
  2. For the cream, pour all remaining dry ingredients into a small ladle. Stir and pour over the milk. Beat until smooth.
  3. Pour in content raw egg... Repeat whipping.
  4. On the stove, bring the cream until thick. It is important in the process to constantly stir it with a whisk so that the components do not roll into lumps.
  5. Break most of the meringue into a deep bowl. Leave a few whole things to decorate the treat.
  6. Sprinkle the cakes generously with cream and sprinkle with sweet crumbs. Lay on top of each other.
  7. Cover the top of the dessert with cream and garnish with whole meringues.

Ready cake with meringue and biscuit, you need to cool it for a while to soak.

Waffle cakes with bananas

Ingredients:

  • ready-made meringue - 150 g;
  • wafer cakes - 7 pcs.;
  • boiled condensed milk - 1 can;
  • butter fat - 100 g;
  • ripe (not black!) bananas - 2 pcs.

Preparation:

  1. Prepare meringues in advance according to the classic recipe. Cool down.
  2. Kill one peeled banana with a blender. Cut the second into very thin slices.
  3. Beat soft butter separately until whitened. In the process, gradually add condensed milk to it.
  4. Mix cream with fruit puree... Interrupt the components together.
  5. When assembling the cake, lay the wafer cakes on top of each other, smearing them with cream, sprinkling with crumbled meringues and laying with pieces of fruit.

The finished treat can be decorated chocolate chips or other mouth-watering ingredients of your choice. After that, let it stand in the cool for at least 2 hours.

"Count ruins"

Ingredients:

  • ready-made meringue - 250 g;
  • condensed milk (not boiled) - 1 can;
  • assorted nuts - 2 handfuls;
  • butter - 300 g.

Preparation:

  1. Prepare in advance round miniature "bezeshki" with a spicy top according to the very first recipe. Cool them down.
  2. For the cream, beat the soft butter and condensed milk.
  3. Chop the peeled nuts at random.
  4. When assembling such a cake, you just need to pour the meringue on a large plate with a slide. Pour cream over each layer of sweet preparations and sprinkle with nuts.

Before serving with tea, give the cake “ Earl ruins"Soak well.

Homemade meringue cake

Ingredients:

  • raw eggs - 10 pcs.;
  • condensed milk - 1.5 tbsp.;
  • granulated sugar - 270 g;
  • powder - 190 g;
  • potato starch - 40 g;
  • soft butter - 400 g;
  • walnuts - 80 g.

Preparation:

  1. Divide very cold eggs into components. Beat the white part with all the sugar until a thick, dense foam. Sleep it to proteins gradually.
  2. Sift starch separately. Mix it with powder.
  3. Connect both masses.
  4. Draw a circle on the parchment. Put the white "dough" into it. As a result, you should get three cakes of the same size.
  5. Put each in the oven, preheated to 150 degrees, then immediately reduce the heat and bake the "cakes" for 55 minutes at 100 degrees.
  6. Beat condensed milk with soft butter. Add chopped nuts to the resulting cream.
  7. Pour cream generously on each cooled cake. Place all three on top of each other.

Let the dessert stand in the cold for at least 2.5 hours. Then you can treat guests with a delicacy.

With chocolate and whipped cream

Ingredients:

  • egg whites (raw) - 5 pcs.;
  • powder (sugar) - 2/3 tbsp.;
  • granulated sugar - ½ tbsp.;
  • milk chocolate - 2.5 standard bars;
  • heavy cream- half liter;
  • almond petals - for decorating delicacies.

Preparation:

  1. Pour the raw proteins into a large bowl. Beat until light foam appears. To make this easier, eggs should be used well chilled.
  2. Continuing whipping, pour the powder into the mass. When it stops falling off the spoon, you can spread the "dough" on a baking sheet covered with parchment. You need to make three rectangular cakes of the same size.
  3. First, bake the bases for 14-16 minutes at 150 degrees, then for 2 hours at 90 degrees.
  4. Smear the finished cakes with melted chocolate. Let it freeze.
  5. Beat sugar with cream until fluffy. Smear the cakes with the resulting cream and lay on top of each other.

Decorate the resulting treat with nut "petals".

Strawberry dessert

Ingredients:

  • egg whites - 7 pcs.;
  • granulated sugar - 2 tbsp.;
  • strawberries - 1.5 tbsp.;
  • very heavy cream - half a liter.

Preparation:

  1. Rinse the strawberries. Cut the berries into slices. Leave several pieces intact.
  2. Beat the cooled egg whites thoroughly. Be sure to use a dry, clean bowl for this purpose. There should not be the slightest drop of yolk among the proteins. Otherwise, the process will become much more complicated.
  3. First, the squirrels must be killed until a light foam appears. Then continue the process with a mixer / blender, gradually adding sugar to the mass (1.5 tbsp.). Beating can be completed only at the moment when the mixture becomes thick and dense and will not slip off the whisk.
  4. Draw four identical circles on baking paper with a pencil. It is convenient to cook "cakes" on two baking sheets at once - two on each.
  5. Bake the bases for the future dessert in the oven. First 14-16 minutes at 150 degrees, then another 90 minutes at 90 degrees. Can be placed next to large circles small workpieces to create miniature bezeshki for decorating delicacies.
  6. Cool the resulting cakes.
  7. For the cream, beat the cream and the remaining sand together.
  8. Lubricate the finished cooled bases with the resulting creamy mass... Lay them on top of each other, place berry slices between them.

Decorate the resulting cake with whole berries and separate whole small meringues.

Snickers cake with meringue

Ingredients:

  • cocoa - 3 large spoons;
  • regular sugar - 2 tbsp.;
  • flour - 1 tbsp.;
  • milk - 1.5 tbsp.;
  • whole egg - 1 pc .;
  • proteins - 3 pcs.;
  • sunflower oil - 3 tbsp. l .;
  • baking powder - 1 large heaping spoon;
  • boiling water - ½ tbsp.;
  • vanilla sugar - 1 tsp;
  • peanuts - 1 tbsp.;
  • butter - 220 g;
  • condensed milk - 1 tbsp.;
  • cream - 1 tbsp. + 5 large spoons for impregnating the base;
  • dark chocolate - 2 bars.

Preparation:

  1. Kill the squirrels with half the sand until dense peaks appear. Bake a round meringue cake from this mass. It will cook for 130 minutes at 110 degrees.
  2. Mix the remaining dry ingredients. Add sunflower oil and milk to them. Whisk everything lightly together.
  3. Pour in boiling water. Repeat whipping.
  4. Bake a large crust in an oiled general form (round) for 45 minutes at 180 degrees. Cut the cooled base into 2 parts.
  5. Dry (in a skillet) and peel the peanuts. Knock it in a blender bowl until the crumbs of the desired size.
  6. Beat soft butter separately. At the end, add condensed milk to it.
  7. Lightly saturate both cakes with cream. Smear each one with the cream from the sixth step.
  8. Sprinkle the first with nuts. Place the meringue and the rest of the cream on top. Pour out the remaining nuts.
  9. Cover the structure with the second cake layer.
  10. Melt chocolate with cream. Pour icing over the finished dessert.

Optionally, you can leave a few nuts intact and decorate the Snickers cake with them. Be sure to let it soak well.

"South night"

Ingredients:

  • flour - 300 g;
  • sugar - 220 g;
  • butter - 150 g;
  • cocoa - 70 g;
  • baking powder - 10 g;
  • eggs - 2 pcs.;
  • milk - 1 tbsp.;
  • vinegar - 1 tbsp. l .;
  • soda - ½ tsp;
  • cream (butter + condensed milk) - ½ tbsp.;
  • ready-made meringue - 70 g;
  • dark chocolate - 1 bar;
  • cream - 50 ml.

Preparation:

  1. Mix milk with vinegar.
  2. Pour all dry ingredients into a common bowl.
  3. Grind the oil with sand. Beat the eggs one at a time.
  4. Combine mixtures from three steps. Pour the resulting dough into a mold with parchment. Bake for half an hour at 200 degrees.
  5. Divide the cooled base into two identical halves.
  6. Coat the cakes with ready-made cream. Scatter the crumbled meringue between them.

Prepare the chocolate and cream frosting. Pour it over the resulting dessert. Cool and serve for tea.

Ingredients:

  • pure egg white - 150 g;
  • whole eggs - 2 pcs.;
  • lime / lemon juice - 1 tsp;
  • sugar - 320 g;
  • starch - 1 tsp;
  • canned pineapples - 340 g;
  • cane sugar - 1 large spoon;
  • coconut shavings - 4 dessert spoons;
  • coconut milk - 400 ml;
  • flour - 60 g;
  • butter fat - 100 g;
  • salt and vanillin - pinch each.

Preparation:

  1. Beat cold whites with 220 g of sand. The latter needs to be covered up gradually.
  2. At the end, add starch, pour in half of the citrus juice. The mass should be shiny and thick. After adding the last ingredients, continue whisking for another minute.
  3. Draw two circles on the parchment. Put all the protein mass on them. Bake the bases first for half an hour at 130 degrees, then another 2.5 hours at 100 degrees.
  4. Cut pineapples into pieces (no syrup), mix with brown sugar and citrus juice. Cook the mass for 12 - 14 minutes over low heat. Add shredded coconut.
  5. Beat the remaining sweet sand with a whole egg. Add salt, vanillin and flour. Cook the mixture over the lowest heat until thick.
  6. In already ready-made cream put butter.
  7. Place the fruit mass and most of the cream between the two meringue bases. Pour the remaining sweet mixture on top.

Leave the cake in the cold for 2.5 hours. Garnish with mint if desired.

Meringue cake

Ingredients:

  • white lush biscuit cake- 2 pcs.;
  • ready-made white meringue - 200 g;
  • pitted prunes - 100 g;
  • walnuts - ½ tbsp.;
  • cream of boiled condensed milk and butter - ½ tbsp.;
  • boiled water - ½ tbsp.;
  • sugar - 2 tsp;
  • cognac without flavorings - 1 tbsp. l.

Preparation:

  1. Immediately place the first cake into a split mold.
  2. Dissolve sugar in warm boiled water. Add cognac. Saturate both cakes with this mixture. With great care - the bottom.
  3. Grease both biscuits with cream and sprinkle with chopped peeled nuts and crushed meringues. Place finely chopped prunes soaked in hot water between the cakes.

Leave the finished treat with a layer of meringue in the cold overnight. If you wish, you can pour any chocolate on top of it.

There are many meringue baking options, and each is almost a masterpiece. They still lack only the warmth of the mistress's hands and a pinch of love. Rather add the missing ingredients and create your own, unique desserts!

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Delicate curd soufflé, very similar to ice cream, with a berry layer combined with a crispy base.

Ingredients:

  • 10 g gelatin;
  • 50 ml of water;
  • 100 g dark chocolate;
  • 70 g butter;
  • 100 g corn flakes;
  • 200 g of cottage cheese;
  • 1 tablespoon sugar
  • ½ teaspoon vanilla sugar;
  • 100 ml of milk;
  • 100 g of white chocolate;
  • 200 ml heavy cream;
  • 200 g strawberries.

Preparation

Soak the gelatin. Fill it with water and let it swell for the time indicated on the package.

Melt dark chocolate together with butter in a water bath or in the microwave. Liquid chocolate pour over the flakes and stir. This will be the base of the cake.

Line a cutting board with parchment. Place a springform baking dish on it. Cover the sides with baking paper too. To make it stick better, grease the sides with vegetable oil.

Place the flakes in a mold, flatten and tamp lightly. It is convenient to do this with a potato crush. Put in the refrigerator for half an hour.

Use a blender to whisk the cottage cheese with the sugar and vanilla sugar. Bring the milk to a boil and add the swollen gelatin to it. Mix thoroughly until the gelatin is completely dissolved. Combine milk with cottage cheese, stir. Then add melted White chocolate, mix again.

Whip the chilled cream and, when the curd-chocolate mass has cooled to room temperature, combine them.

Pour half of the mousse into a mold on top of the base, put in the freezer for 10 minutes. Layer a layer of sliced ​​strawberries (you can use any berries and fruits you like) and pour out the other half of the mousse. Refrigerate for two to three hours.

Peel off the parchment from the bottom and remove the cake from the ring. If using a pastry ring, rub it a little. It will heat up and release the cake easily.

2. Napoleon


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Households will take a long time to guess what such thin delicious cakes are made of.

Ingredients:

  • 1 egg;
  • 100 g sugar;
  • 1 tablespoon cornstarch
  • 5 g vanilla sugar;
  • ½ lemon;
  • 250 ml of milk;
  • 70 g butter;
  • 2 thin pita bread;
  • 100 g of walnuts.

Preparation

Mix eggs, sugar and vanilla sugar, starch, zest of half a lemon, pour in and put on low heat until thickened. Add butter to the hot cream.

Cut the pita bread into slices about 15 x 15 centimeters in size. Grind the nuts in a blender or food processor.

Assemble the cake in layers: pita bread, cream, some nuts, pita bread, cream, nuts, and so on. After adding the last creamy layer, sprinkle the nuts liberally, including on the sides.

Leave the cake for an hour or two to soak.

3. Anthill


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Incredibly crispy and very easy to prepare. Instead of cookies, dry breakfast balls.

Ingredients:

  • 250 g of condensed milk;
  • 180 g butter (80–85% fat);
  • 250 g chocolate balls;
  • 100 g roasted peanuts.

Preparation

Beat the softened butter with a mixer. While whisking, pour into the butter. Add peanuts to the cream and chocolate balls(cereal). Mix thoroughly.

Line the inner walls of the pastry ring with parchment and place the chocolate and butter mixture inside. Tamp and refrigerate until solidified. Remove the cake from the ring and decorate as you like.

4. Chocolate banana cake without baking


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Thanks to the delicate custard and bananas, the cookie is completely soaked and becomes like a biscuit.

Ingredients:

  • 200 g sugar;
  • 10 g vanilla sugar;
  • 4 eggs;
  • 50 g flour;
  • 600 ml of milk;
  • 50 g butter;
  • 500 g of chocolate chip cookies;
  • 3-4 large bananas;
  • ½ bar of dark chocolate;
  • 1 tablespoon sunflower oil.

Preparation

Separate the yolks from the whites and mash them with sugar and vanilla sugar. If the mixture is too thick, add two to three tablespoons of milk. When the mass turns white, gently, stirring constantly, add flour. Heat milk, but do not boil it. Continuing to stir, pour it into the egg mixture.

Pour the egg and milk mass into a saucepan and cook over low heat until thickened. The cream must be mixed continuously. Remove from heat, add butter, stir.

Take a rimmed mold and fill the bottom with the cooled cream. Place a layer of cookies on top of it. If the shape is round and the cookies are square, break them up. After impregnation, it will be invisible.

Cover the cookies with a layer of cream and then with a layer of thinly sliced ​​bananas. Repeat until you reach the edge of the mold. The last layer should be creamy.

Prepare the icing: break the chocolate into wedges, add a couple of tablespoons of milk and a spoonful of sunflower oil. Melt in the microwave or water bath.

Pour the icing over the cake and refrigerate for three to four hours, preferably overnight.

5. Sour cream


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7. No baked nut cake


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Unusual cakes give nutty notes, and gentle ones literally melt in your mouth.

Ingredients:

  • 2 eggs;
  • 150 g sugar;
  • 10 g vanilla sugar;
  • 2 tablespoons cornstarch
  • 500 ml of milk;
  • 90 g butter;
  • 160 g bread crumbs;
  • 160 g of walnuts;
  • 3 tablespoons of condensed milk.

Preparation

Prepare custard: mix eggs with sugar and vanilla sugar, add starch (you can potato or just flour), pour in milk and heat over high heat, but do not let it boil. Reduce heat, stir until thickened. In the still hot cream, add 50 g of butter.

Grind in a blender or food processor. Mix them with bread crumbs, melted butter (40 g) and condensed milk. Mix thoroughly.

At the bottom of the mold, place a layer of hazelnuts about a centimeter thick. Tamp, lubricate with cream. Repeat until you run out of ingredients. The final layer should be cream.

Let the cake set and soak for a few hours in the refrigerator. Garnish with nut crumbs or whole nuts before serving.


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A simplified version of the beloved honey tube cake with cherries.

Ingredients:

  • 2 eggs;
  • 270 g sugar;
  • 10 g vanilla sugar;
  • 1 liter of milk;
  • 200 g flour;
  • 1½ tablespoons of starch;
  • 250 ml of cream with a fat content of 30–35%;
  • 1 kg ready-made puffs or strudel with cherries;
  • 50 g dark chocolate.

Preparation

Whisk vanilla sugar and regular sugar with eggs. In a separate bowl, combine flour with starch, add to the egg-sugar mixture. Do this in portions for better mixing.

Heat the milk. A few moments before boiling in a thin stream, slowly pour the egg-flour mixture into it. Stir constantly. Reduce heat to low and cook until thick.

Cool the custard completely. Pour the chilled heavy cream into it. Pour in gradually, stirring each serving.

Place a few layers on a platter and brush generously with cream. Each next layer should be slightly smaller than the previous one in diameter, then you get a house. It is important that the baked goods used are from or shortcrust pastry otherwise it will not be saturated.

Sprinkle grated chocolate on top of the cake or decorate to your liking. Refrigerate overnight.

9. Broken glass


ivona.bigmir.net

Beautiful cream cake for lovers of marmalade.

Ingredients:

  • 100 g of multi-colored jelly in powder form;
  • 20 g gelatin;
  • 100 ml of water;
  • 3 kiwi;
  • 400 g sour cream with a fat content of 10-15%;
  • 100 g sugar;
  • a bag of vanillin.

Preparation

Prepare jelly: every 50 g of powder, pour 100 ml of boiling water, stir, cool and put in the refrigerator until it solidifies. If you do not have ready-made color jelly, color with fruit juices or food colors regular gelatin.

When the jelly hardens, you will need to chop it arbitrarily. The pieces should be quite large and uneven, as if broken glass... Peel and cut the kiwi into large cubes.

Whisk the cooled sour cream with sugar and vanilla. Dissolve gelatin in water. When it swells, melt it (but don't boil it). In a thin stream, while whisking, add it to the sour cream.

Combine sour cream with jelly and kiwi, mix thoroughly and put in silicone mold... Smooth out so the jelly pieces do not pop out. Refrigerate until solidified.

10. Cake without baking with boiled condensed milk


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Great combination butter cream with nuts and dates.

Ingredients:

  • 100 g of walnuts;
  • 150 g dates;
  • 1 tablespoon butter
  • 80 g dark chocolate;
  • 50 g corn flakes;
  • 15 g gelatin;
  • 80 ml of water;
  • 200 g sour cream 20% fat;
  • 200 g;
  • 400 ml of fermented baked milk.

Preparation

In a food processor or blender, grind dates (can be substituted for prunes) and nuts with butter.

Place the springform pan or pastry ring on a flat plate. Cover the inner walls of the mold with a strip of parchment. Put the nut-date mixture inside, flatten and tamp. Refrigerate for 10-20 minutes.

Mix melted chocolate with corn flakes... Stir until all the flakes are dipped in the chocolate. Place them on parchment and spread them over so that they barely touch. Place in the freezer.

Soak gelatin: dilute it in water and keep for the time indicated on the package.

Make a cream: first beat sour cream with condensed milk, then add fermented baked milk and beat thoroughly again. Melt the swollen gelatin - it should completely dissolve, but not boil. Cool slightly and pour it into the cream. Whisk again. Pour the cream over the base of the cake and refrigerate for half an hour.

Decorate the top with chocolate-covered cornflakes and refrigerate until solid. This will take about four hours.

1. Let's cook first lemon Kurd:

Wash my lemon thoroughly warm water... You can use the hard part of the sponge. Since the recipe will need the zest, you need to rinse off all the harmful substances with which citrus fruits are usually treated from the peel, so that they are better stored. When the lemon is washed, we blot its surface with a napkin, after which we clean off the zest with a thin layer - only the yellow part;

We transfer the zest to a bowl, add granulated sugar to it and grind everything together with a tablespoon. Let the mixture stand for 30 minutes;

Break the egg into a small saucepan, send the yolk there, beat them slightly with a whisk. Then put the zest with sugar and cornstarch to the eggs, mix the contents of the saucepan until a homogeneous consistency;

Squeeze the juice out of the lemon and add it to the rest of the ingredients. You need 70 ml of juice. Mix everything well again;

Put the pan on minimum heat and bring it to a boil with constant stirring, then remove the pan from heat. It is necessary for all the sugar crystals to dissolve and the Kurd to thicken;

Pour a pinch of salt into a saucepan, spread the butter, mix thoroughly and put the Kurd in the refrigerator for 12 hours. For the pie, we need 280 grams of lemon curd.

2. Cooking the cake:

Lubricate a detachable form with a diameter of 20 cm and 6 cm deep with a piece of butter. The mold can be taken in a different size, but this one will be ideal for a cake. Baking paper line the bottom and side walls of the form so that the paper protrudes 3 cm beyond the top edge of the form;

We put the cookies in a bowl and knead them into crumbs, after which we pour out a quarter of the crumbs to decorate the finished cake, and add butter to the rest. Thoroughly mix the cookies with butter, then put the mixture on the bottom of the mold, level and put the mold in the refrigerator for 10 minutes;

Now we put the meringues in a separate bowl and knead them into large crumbs;

We place half of the ice cream in a large container, add the meringue and half of the lemon curd to it, mix well and spread the mixture on a cookie base, level it with a spatula on top, sprinkle with the left cookie crumbs, tighten the form with cling film, cover it with a layer of foil on top and remove it overnight (on 12 hours) into the freezer;

Transfer the remaining ice cream to a suitable bowl, add the remaining lemon curd to it, mix until smooth. Then we put the mixture in a container and also put it in the freezer overnight.

3. The night has passed - we pass to the final stage:

We remove the cake from the freezer, let it stand at room temperature within 5 minutes, then remove the foil and cling film. We release the cake from the mold, transfer it to a beautiful wide dish;

We decorate the cake on top with ice cream from the container, putting balls on the surface of the cake;

Now we place the meringues beautifully on the ice cream, sprinkle everything with silver sprinkles and the final touch - sprinkle with powdered sugar.

4. The finished cake is immediately served until the ice cream has melted!