Profiterole cake with orange custard. How to make profiteroles and a cake from them at home How to bake a cake from profiteroles

Profiteroles are from France. These exquisite airy cakes can be filled with sweet cream, whipped cream, jam, chocolate and even ice cream. They make an original and at the same time very convenient and delicious snack- just fill them savory filling(cheese, caviar, meat), pate or even your favorite salad. But the top of culinary delight is an exquisite and insanely delicious profiterole cake, a couple of recipes of which we invite you to try.

Profiterole cake "Croquembush"

Croquembush is a dessert also with French roots that invariably accompanies holidays such as weddings, baptisms and Christmas. It consists of filled cakes lined with a high cone, fastened with sweet sauce or caramel and decorated with caramel threads, candied fruits and nuts. Therefore, we began to call this appetizing structure "profiterole cake - herringbone." Our recipe can be called a somewhat simplified variation of this dessert, but no less delicious.

Required Ingredients:

• water - 1 tbsp.
• butter - 150 g
• eggs - 4 pcs
• salt - a pinch
• flour - 1 tbsp
• boiled condensed milk - 2 cans
• confectionery cream - 1 l
• chocolate - 1 bar

Cooking method:

1. Let's start with the "bricks" of our croquembush cake - with profiteroles: we brew the dough for them by boiling salted water together with butter. While stirring, pour flour into this boiling water in parts, turn off the heat and knead the mass until it begins to collect itself into a ball. In a slightly cooled dough, carefully mix the beaten eggs one by one;
2. we bake our profiteroles for a herringbone cake for 25 minutes at 200C, spreading the dough with a spoon on a greased or lined baking paper baking sheet. After that, we reduce the temperature to 170-180C and bake them for another 10 minutes;
3. now we will deal with the cream, which will serve both the role of the filling and the role of "cement" for our profiteroles: we first mix condensed milk with half of the cream, and then add the second half of the cream there in a whipped state. We put the cream to cool;
4. we stuff our pies with cream using a pastry syringe, carefully cutting them on the side;
5. we collect our croquembush: we immediately spread the freshly stuffed profiteroles in layers, in the shape of a herringbone, smearing each layer with cream.

We decorate our beauty with melted chocolate and put it in a cold place for "fixing".

Profiterole cake

This recipe for a cake with profiteroles is no less tasty and original. The truth will take you more time than "Croquembush", but the result of your labors will be more multifaceted in taste and no less appetizing in appearance.

Required Ingredients:

• biscuit (any, according to your taste) - 1 piece
• margarine - 125 g
• water - 1 tbsp
• salt - a pinch
• eggs - 7-8 pcs.
• flour - 2 tbsp.
• milk - 0.5 l
• sugar - 1.5 tbsp
• vanilla essence
• gelatin - 12 g
• black and White chocolate- 100 g each
• cream - 150 g
• vanilla sugar - 1 sachet

Cooking method:

1. in a form no more than 24 cm in diameter, bake a biscuit according to your favorite recipe. It can be nutty, chocolatey or simple - it will be equally tasty;
2. while he is baking, let's take care of our profiteroles and make dough for them. Why boil a glass of water, dissolve salt and margarine in it, remove this mixture from the heat, add a glass of flour to it and mix quickly. When the dough has cooled down a little, stir in 5-6 eggs well one at a time. At the same time, watch out for the consistency of the dough - it should not be thick, but at the same time it should not spread;
3. now let's move on to baking them: since we need only 18-20 small profiteroles, we spread them on a greased or baking paper lined baking sheet with a teaspoon, picking up half a spoonful of dough and leaving space for growth between them. You can save the rest of the dough for another time or also use it for baking - profiteroles are not superfluous and can "go away" without a cake. They are prepared for 40 minutes at a temperature of 180C;
4. let's take care of the cream: mix until smooth the cream, the remaining flour, a glass of sugar and a little milk. Add to this mixture the yolks of 2 eggs (put the whites in the refrigerator immediately), the rest of the milk and boil our cream at a minimum of heat, stirring, for 20-25 minutes (until thickened). Then we introduce gelatin into it and remove it from the stove. When the latter dissolves, mix the creamy mass again and pour it into 2 containers: in the first - 1/3 (for filling the cakes), where we mix in dark chocolate, in the second - 2/3 (for biscuit), where we add white chocolate. Now we put them in the refrigerator, and after cooling, additionally (for splendor) beat them with a mixer or blender;
5. fill the profiteroles with dark chocolate cream;
6. at the cooled biscuit cake cut off and set aside the top (about a third of the height), and put the rest in a split mold and cover with a 3 mm layer of white chocolate cream. Put the stuffed cakes on the cream and the remaining amount white cream... We put our practically ready cake from profiteroles to the refrigerator for at least 3 hours, and better - for the whole night;
7. then decorate the top of the cake with icing (whisk the proteins previously put in the refrigerator with the remaining sugar and vanilla sugar). To create a "tan" effect on the glaze peaks, you can put our dessert under the grill for 4 minutes;
8. remove the form and decorate the sides of the cake with the top third of the biscuit crushed into crumbs.

Profiterole cake with sour cream is tasty, light and delicate pastries... It is being prepared from minimum set ingredients, and the result is an excellent dessert. In my family, such a cake is in great demand and we cook it very often. All my household members like the combination of air profiteroles with sour cream. As a decoration, you can use a variety of goodies: chocolate, fruits, sweets, berries ... In general, we turn on imagination and create beauty. So let's get started.

Prepare the required set of ingredients.

Pour water into a small saucepan, add salt and sugar. Put on fire and bring to a boil.

Add butter.

After it is completely melted, add all the flour and stir quickly. Boil for 1-2 minutes. The dough should easily come off the sides of the pot.

Remove the pan from heat and let the dough cool slightly. Then add eggs one at a time, they should be room temperature.

After adding each egg, the dough must be kneaded thoroughly until smooth. The dough should be soft and elastic, but it should not spread.

Transfer the choux pastry to a pastry bag with an asterisk attachment.

Line a baking sheet with parchment and place small balls of the same size on it.

Preheat the oven to 200 degrees and bake the profiteroles for 10 minutes, then lower the temperature to 180 and bake the cakes until light brown, about 20-25 minutes more. When baking profiteroles, the oven door must not be opened, otherwise they will not rise.

Remove the finished profiteroles from the baking sheet and cool.

Let's prepare sour cream. Sour cream for the preparation of the cream must be drained to remove excess serum. To do this, put sour cream in cheesecloth, folded several times, wrap and place in a sieve. Put some container under the sieve, where excess liquid will go. Put a small load on top of the gauze and send it to the refrigerator for a couple of hours (preferably at night).

Then add sugar to the sour cream.

Beat with a mixer until a fluffy, thick cream is obtained.

Cover the bottom of the split form with foil. Dip the cooled profiteroles in sour cream and lay in layers in a mold, tightly to each other.

Pour the rest of the cream on top and smooth.

In order for the future cake to acquire a beautiful even shape, you need to put a foil and a flat bowl on top, and a small load on top of the bowl. Send the cake to the refrigerator for at least two hours, but preferably at night. When the cream hardens well, the form must be removed.

Profiterole cake with sour cream is ready. It remains to decorate it and you can serve it on the table. As a decoration, you can use chocolate, icing, candies, fresh berries or fruit.

And this is how the cake looks in section. Enjoy your tea!

Profiteroles are small cakes that "came" to us from France. Despite the unusual name, cooking them is not as difficult as it seems at first glance. A well-presented recipe for profiteroles and the inspiration of the hostess will help create this amazing dessert.

The classic dough recipe is not complicated, but it requires a certain investment of time and effort.

Products:

• milk - 0.3 l;
• a couple of eggs;
• flour - 0.15 kg (we adjust the amount);
• butter - 0.1 kg;
• sugar - if there is a desire.

How to cook:

1. Pour milk into the selected container, put butter, add sweet sand and heat, stirring constantly.
2. When the mixture boils, add flour and stir. We keep the composition on fire a little more and transfer it to a work dish.
3. When the resulting mass has cooled down a little, add the eggs and mix until smooth.
4. Cover the baking sheet with parchment before baking the cute cakes. Then we squeeze the blanks onto it with a pastry bag or spread with a spoon. We place the future dessert in an oven preheated to 180 ° C for half an hour.

Depending on the filling of future profiteroles, adjust the content of granulated sugar in the dough to your own taste.

Custard profiteroles

Incredible profiteroles with exquisite custard children are very fond of, because they are great connoisseurs of desserts.

Components for the test:

• flour - 0.25 kg;
• 4 large
• butter - 0.1
• sugar optional.

For the cream we use:

• a glass of milk;
• half a glass of sugar;
• a couple of yolks;
• two tablespoons of flour;
• vanillin optional.

Cooking technology:

1. Dissolve butter and sugar in water. Pour in flour little by little and knead the dough. When it gets warm, stir in the eggs.
2. Put the balls on a baking sheet covered with parchment and bake them for half an hour at 180 ° C.
3. Mix the yolks with flour, sugar and vanilla, grind.
4. Cool the boiled milk and pour the yolks into it in a trickle. Cook the composition for about five minutes over low heat.
5. When the cream has cooled down, we make an incision in the previously prepared dough pieces and fill the profiteroles.

Step by step recipe from Julia Vysotskaya

When your guests find out that they are not eating dessert from the nearest pastry shop, they will be shocked! Such graceful profiteroles are a real work of culinary art.

Prepare a traditional set of dough products in advance.

And for the cream we will use the following ingredients:

• a glass of milk;
• a third of a glass of sugar;
• 3 yolks;
• 1 tbsp. l. starch;
• 1 tbsp. l. oils;
• vanillin.

To prepare it you need to take:

• cocoa - 0.1 kg;
• sugar - 0.1
• 1 tbsp. l
• ¼ tiles
• cream - 0.25 l.

How to cook:

1. Pour a glass of boiling water into a small container, dissolve butter, sugar in it and heat. When a thick mass forms, add flour and remove the composition from the heat. When the dough reaches room temperature, stir in the eggs.
2. We shift the resulting mass into a pastry bag and "squeeze" the profiteroles onto a baking sheet. We bake them for half an hour. Half the time at 190 ° C, half at 160 ° C.
3. We rub the chocolate, combine with the rest of the sauce ingredients, pour in half a glass of boiling water and heat until bubbles form.
4. Combine butter with sugar, vanilla, milk and cream. We heat the resulting composition, pour the dissolved starch and the separated yolks. Beat with a mixer.
5. We fill the profiteroles with cream and pour over the sauce.

With curd cream

Profiteroles with curd cream very tasty. And besides, they are useful, thanks to vitamin D, which is contained in the curd mass.

Cream products:

• homemade cottage cheese - 0.2 kg;
• granulated sugar - 0.1 kg;
• sour cream - 0.1 l (adjust the amount);
• some vanillin.

Cooking technology:

1. Pour sugar and butter with a glass of boiling water. Little by little we add flour and knead the future base for profiteroles. When the composition has cooled, we drive in the eggs.
2. Squeeze graceful balls onto a baking sheet and bake them for half an hour at 180 ° C.
3. While preparing the cream, grind the cottage cheese with the rest of the ingredients. If desired, you can add fresh crushed fruits to the composition.
4. We start profiteroles through a small incision in their end part.

With sour cream filling

These cakes are not difficult to prepare and taste incredible.

This time we will take the following products for the test:

• milk - 0.25 l;
• ¾ glasses of flour;
• a couple of larger eggs;
• half a packet of oil;
• mute sugar to taste.

And the composition of the cream this time is completely amateurish:

• sour cream - 0.3 l;
• yes granulated sugar - 0.25 kg.

How to cook:

1. First, pour the butter with milk, add sweet sand and heat the composition, while stirring it well.
2. When bubbles form, add flour, stir the resulting mixture and let it cool. At the end, stir in the eggs and form portioned dessert blanks on parchment. We bake for half an hour at 180 ° C.
3. Beat the sour cream with sugar at high speed, fill the profiteroles and serve dessert.

Profiteroles with chocolate cream

Profiteroles cream should be tasty and set off the taste of the dough. Cooking chocolate cream, you can be sure that the dish will go with a bang.

For the test, you will need the following set of products:

• water - 0.25 l;
• butter - 0.1 kg;
• 1 tbsp. l. granulated sugar;
• flour - 0.15 kg;
• 4 large eggs.

And we will use the following ingredients in the cream:

• sugar - 0.1 kg;
• 50 g butter;
• a third of a glass of milk;
• cream - 0.25 l;
• 3 tbsp. l. cocoa powder;
• 1 tbsp. l. starch.

How to cook:

1. Dissolve butter and granulated sugar in boiling water, add flour to them. When the resulting composition is at room temperature, stir in the eggs. In general, we do everything in the same way as in the previous recipes.
2. Squeeze the balls onto a baking sheet and bake them for half an hour at medium temperature.
3. We heat a mixture of butter, granulated sugar, cocoa, cream and milk. When the surface of the composition is covered with bubbles, add the dissolved starch in a trickle and beat the whole mass with a mixer.
4. We start the cakes.

Cooking with strawberries

It is not difficult to make profiteroles with strawberries, there would be a desire. But if you have it, then there is no doubt about the success of the dish.

Filling products:

• 0.15 kg flour;
• 0.5 kg of ripe strawberries;
• 3 - 4 eggs;
• a quarter of a pack of butter;
• 0.1 l of orange juice;
• 0.4 kg of homemade cottage cheese;
• 0.15 l cream;
• 0.15 kg sugar;
• 1 tbsp. l starch.

How to cook:

1. Dissolve the butter in a glass of boiling water, salt it, stir in the flour, and then the eggs. We bake blanks from the resulting dough for half an hour at 180 ° C.
2. Caramelize the granulated sugar, add the strawberry halves and the starch dissolved in the juice. Beat the cream with grated sweet cottage cheese.
3. We start the profiteroles with cream and strawberries. Serve chilled.

"Croquembush" cake from profiteroles

Such a complicated name ... but what a delicious dessert! When it comes to croquembush, you can be sure that the effort spent will pay off with interest.

Products for the test:

• a glass of milk;
• 0.1 kg of butter;
• 0.15 kg flour;
• 3 - 4 chicken eggs.

We will alternately introduce the following components into the cream:

• 0.3 liters of cold milk;
• 2 tbsp. l of oil;
• a couple of eggs;
• 1 tbsp. l flour;
• h. l. Sahara;
• vanillin.

For caramel, we additionally need a third of a glass of water and one and a half glasses of sugar.

How to cook:

1. Dissolve the butter in milk, add flour a little and at the end of the process, drive in the eggs. From the resulting dough, make small cakes and bake them at an average temperature for 20 minutes.
2. The turn of the cream has come. We heat milk, dissolve granulated sugar and vanillin in eggs. We introduce flour and milk in turn, while whisking the composition so that it is homogeneous. Heat the resulting mass until bubbles begin to form, add oil, beat and cool.
3. Heat granulated sugar with water until caramel forms. In the preparation of caramel, you should not lose your vigilance, because often granulated sugar burns.
4. We fill the cakes with cream and dip them halfway into caramel. We spread profiteroles on a pre-prepared conical shape, gluing them together with a viscous sweet composition, and then pour the cake on top of it. We place the finished dessert in a cool place for at least a couple of hours.

Profiteroles are a delicacy from France. This unusual word is used for light cakes with sweet cream, ice cream, jam and other fillings. The resourceful French noticed that their dessert was in great demand, and came up with a profiterole cake - a whole structure based on these most delicious cakes. Exactly like this unusual recipe presented below.

Croquembush - traditional French recipe from profiteroles, which for many years in a row accompanies all major celebrations in the country. You have probably seen at least once what such a structure looks like: usually it is a tall cone of cakes with fine filling inside. The elements are held together with sweet sauce or caramel. The product is decorated with caramel threads, nuts and sugar-coated fruits.

Below is one of the most simple variations on this topic. This cake will not take too much time and effort from you. The most important thing is to strictly follow the recommendations and keep the recipe in front of your eyes.

So, to make a cake from profiteroles "Croquembush" we need:

• 1 glass of still water;
• 150 grams of butter;
• 4 whole eggs;
• 1 pinch of salt;
• 1 cup flour;
• 2 cans of boiled condensed milk;
• 1 liter of pastry cream;
• 1 bar of chocolate with a high cocoa content.

And now we will break down the process of making a cake besides the membush point by point.

1. The first step is to make "spare parts" for our cake, that is, the profiteroles themselves. To make a dough for cakes, you first need to boil salted water with butter and, stirring, pour flour into boiling water.
2. Then the fire turns off, and the mass is kneaded until it gathers itself into a ball. Beaten eggs are carefully mixed into the cooled dough. Better to add them one at a time.
3. The next stage is baking profiteroles. The dough is laid out with a spoon on a carefully greased dish. The profiteroles are baked for 20-25 minutes at a temperature of 200 degrees, then the temperature should be reduced to 170 and baked for another ten minutes.
4. Cream time. We will have it universal: both the filling for the profiteroles, and the "cement" for their connection to each other. We mix condensed milk with half of the existing cream, and then add to the future cream the second half of the cream, only whipped with a mixer. Homogeneous mass cooled to room temperature.
5. When the cream and dough are ready, with the help of a pastry syringe, you need to fill the future profiteroles with cream, carefully cutting them in the side.
6. The recipe is simple, and with some skill, the entire previous process will take you about fifty minutes. Now the hardest part is building the cake. Croquembush must be collected very carefully and slowly.

Freshly filled profiteroles are laid out in layers in the shape of a herringbone. Moreover, each layer must be carefully lubricated with cream in order to fix it with the rest. The recipe does not provide for this, but the higher you go, the more cream should be used between the layers.

You can decorate the yummy with melted chocolate, then let the cake cool and serve.

Profiterole cake

This recipe is a little closer to the classic, and has an incredible taste. It is inferior to the previous one only in the speed of incarnation. Unfortunately, it will take a little more time and effort, but the result is worth it.

To prepare it, you will need:

• 1 biscuit of your choice;
• 125 grams of margarine;
• 1 glass of water;
• 1 pinch of salt
• 7-8 whole eggs;
• 2 cups of flour;
• 0.5 liters of milk;
• 1.5 cups of sugar;
• Vanilla essence;
• 12 grams of gelatin;
• 100 grams of dark chocolate;
• 100 grams of white chocolate;
• 150 grams of cream;
• 1 bag of vanilla sugar.

So, the cooking recipe is as follows:

1. We bake a biscuit in a mold according to our recipe. It can be absolutely anything.
2. In order not to waste time while it is baking, you should brew the dough for profiteroles. The recipe remains about the same as in the last cake: we put a saucepan on the fire, pour a glass of water into it, dissolve the margarine and salt in it, remove the mixture from the heat, add flour and mix thoroughly (and most importantly quickly).
3. When the dough has cooled slightly, add 5-6 beaten eggs to it. It is very important that the mass is not too thick or too thin.
4. Time to bake profiteroles. We spread the dough on a greased baking sheet with a teaspoon. You should collect the dough in half a spoon and lay out the cakes so that there is a place between them.
5. The recipe involves baking profiteroles for forty minutes at a temperature of 180 degrees.
6. The next step is cream. The cream, the remaining flour, a glass of sugar and a small amount of milk are kneaded until smooth. Yolks from two eggs are added there, the whites should be immediately put in the refrigerator. After kneading the eggs, the remaining milk is added.
7. Next, put the mixture on fire and cook it slowly for 20 minutes until thickened. It is very important not to bring the mass to a boil and stir it constantly. Before removing from the stove, add gelatin to the saucepan.
8. The cream mass is divided into two containers. About a third of it goes to the filling for the cakes. Mix melted dark chocolate into the filling. Pour the remaining cream mass into the second container and pour melted white chocolate into it. This mass is needed for a biscuit.
9. Both bowls are placed in the refrigerator, and after cooling, they are whipped with a blender for added splendor.
10. Profiteroles are filled with dark cream.
11. Gently cut off the top from the biscuit (about a third of the thickness), and the rest is covered with a thick layer of cream with white chocolate. The cakes and the remaining cream with white chocolate are placed on the cream.

We put in the refrigerator for several hours. The authentic recipe requires leaving the cake overnight, but this is not necessary. The top of the cake is decorated with icing made from proteins previously placed in the refrigerator, whipped with sugar and vanilla sugar. The removed top of the biscuit crumbles and also serves to decorate the cake.

Here's a simple recipe for sweet lovers. Bon Appetit!

Video recipe for making "Croquembush"

Do you want to surprise your guests at the holiday? We advise you to make a French cake with profiteroles "Croquembush". This is a spectacular, original, exquisite dessert, which is built by a pyramid from In the article, you will read what kind of cream is needed for the filling, how the tower is held together, how the dough is made. In addition, the recipe and advice of experienced pastry chefs will be described in detail.

Making choux pastry

To make a delicate and delicious cake from profiteroles "Croquembush", you need to choose the right ingredients. First, sift 150 g into a bowl. flour. Then pour 250 gr into a saucepan. milk, add a pinch of salt and 100 gr. oils. We mix everything and put on fire. The butter should melt. To prevent the mass from burning to the bottom of the pan, it is necessary to constantly stir and bring to a boil. Then you can turn off the hotplate. Wait for the milk and butter to cool slightly and add the flour that you sifted in advance. Beat the dough with a whisk or blender until smooth so that there are no lumps. Then take a spatula (preferably a wooden one) and stir constantly. The dough should become thick.

Wait until the mass has completely cooled down, and only then add eggs (about 4-5 pcs.). Beat with a mixer until smooth. Now it's ready for profiteroles.

Sour cream ingredients

Profiterole cake can be with any filling. However, there is an opinion that with sour cream the dessert turns out to be more nutritious and tender. To prepare the cream, you need to take a pack of fat sour cream (500 gr.), 100-150 gr. powdered sugar and vanillin to taste.

Beat the above ingredients with a blender until smooth. Only here it is important not to overdo it. Whisk the food for no more than one minute. Stirring for a long time will ruin the cream: it will become too runny for the filling.

Making caramel

Before making a profiterole cake with sour cream, you need to make a tool that holds the cakes together. The most commonly used caramel. To make it, you only need 1.5 cups of sugar and 80 ml of water.

First, you need to choose the correct container so that the caramel does not burn and ruin the dishes. Therefore, use a small bowl or saucepan with a thick, light bottom and high sides. Pour water into it and add sugar there. Stir well and turn on medium heat. Cook the caramel, stirring constantly.

Its color should be amber. When the caramel thickens slightly, remove it from the heat, let it come on its own. Now you can move on to the next step.

Croquembush cake: a step by step recipe

When we have dough, cream, caramel, then we can start preparing the dessert itself. First, we cover a baking sheet with parchment paper and spread the cakes on top of it. It's easier to do this. However, if you do not have it, then you have to fantasize. Many housewives replace with a package. Cut off one corner and pour into it choux pastry... Now squeeze small cakes onto a baking sheet. Don't forget about distance. The cakes should not be around. There should be at least 3 cm between them, as they grow in size and can stick.

Turn the oven to 220 degrees and bake the cake for about 10 minutes. Pay attention to the color. If the products are browned, they have found golden crust, get it right away. Sometimes they can be baked for 7 or even 5 minutes.

If the profiteroles are caked, take them out - let them cool down. When they are warm, cut them slightly on the side, bottom or top and fill with sour cream. Then you can start building the cake itself. Take a tray, lay it on it Now try to build a tower or a pyramid out of profiteroles. To prevent the product from falling and losing its shape, dip each cake into pre-prepared caramel.

The height and width of the cake depends on the amount of profiteroles you baked. When you dipped the last cake in caramel and put it on top, the dessert can be considered ready. You can decorate it. To do this, pour it with caramel. You will get not only a delicious profiterole cake, but also an original one.

Many people bake a cake with different fillings... It all depends on the preferences and tastes of the person. Profiterole cake with sour cream is not the limit. You can also do it with pistachio filling, with boiled condensed milk or raw, etc. To make the dessert resemble the warm season, it is stuffed different berries, fruits, nuts. Try adding these ingredients to your cream. It turns out delicious and delicate cake, which will win the hearts of many lovers of this dessert. If you want to stand out and make something more original, then you can replace the caramel with chocolate icing. Berries and fruits are also added there. If you do not have milk, and all the other ingredients for the choux pastry are available, then replace with water.

A pyramid of profiteroles will never turn out smooth if you build it by eye. In this case, take cardboard and make a cone out of it, which you put in the middle of the dish. Spiral the cakes around the cone. Then it will turn out smooth and beautiful cake from profiteroles with sour cream. Some housewives are experimenting with food coloring... Then the cake turns out to be of an unusual color, which pleases both the hostess and the guests.

If you are using chocolate icing, you can add strawberries to it. These ingredients are in perfect harmony with each other - an unforgettable and unique taste is obtained. You can also bond the eclairs with chocolate. To do this, melt it in a water bath. You can use white, milk, dark chocolate. It needs to be hot for the cakes to take hold. Lemon juice can be added to the creamy mass. Then it will lose its sugary-sweet taste, instead a pleasant sourness will appear. You can add some orange juice for a citrusy scent and flavor.

Conclusion

As you can see, it turns out a beautiful cake with a very simple one. Every housewife can cook it. Such a dessert can be made for any occasion. You will surprise your guests with original, sophisticated and delicious cake... Some housewives believe that such a dessert can be used instead of a Christmas tree, it looks so beautiful. Imagine, experiment and you will definitely succeed.