The art of desserts: the best cake recipes. Алексей Сабадырь

ake recipes

      Алексей Сабадырь

      © Алексей Сабадырь, 2024

      ISBN 978-5-0062-2397-4

      Created with Ridero smart publishing system

      Chocolate cake

      Ingredients:

      For the test:

      200 g dark chocolate

      200 g butter

      200 g sugar

      4 eggs

      150 g flour

      1 tsp. baking powder

      50 g cocoa powder

      1 tsp. vanilla extract

      a pinch of salt

      For cream:

      300 g dark chocolate

      200 g cream

      50 g butter

      2 tbsp. l. honey or brown sugar

      Decor:

      fresh berries or nuts

      chocolate chips

      Instructions:

      Let’s start with the test. Preheat the oven to 180 degrees. Grease a baking dish with butter and sprinkle with flour.

      Melt dark chocolate with butter in a double boiler, stirring constantly. Let cool a little.

      In a separate bowl, beat eggs with sugar until fluffy. Gradually add vanilla, salt and melted chocolate. Sift flour, cocoa powder and baking powder, add to the dough, gently mixing until smooth.

      Pour the batter into the prepared pan and bake in the preheated oven for about 25—30 minutes until done. Test doneness by inserting a wooden skewer into the center of the cake – if it comes out clean, the cake is ready.

      While the cake is cooling, let’s start preparing the cream. Melt dark chocolate along with cream in a water bath, add butter and honey. Stir until the cream is smooth and homogeneous.

      Cut the cooled cake into two equal parts. Grease one part with cream, cover with the other half of the cake and cover the top and sides with the remaining cream.

      Decorate the chocolate cake with fresh berries, nuts or chocolate chips.

      Raspberry cheesecake

      Ingredients:

      For the crust:

      200 g shortbread cookies

      100 g melted butter

      For filling:

      500 g Philadelphia cheese

      200 g sugar

      3 eggs

      200 g raspberry puree

      1 teaspoon vanilla extract

      2 tablespoons starch

      For decoration:

      Fresh raspberries

      Chocolate chips

      mint leaves

      Preparation:

      Preparing the crust

      Crush the cookies into crumbs.

      Melt the melted butter.

      Mix cookie crumbs with melted butter.

      Spoon the mixture into the bottom of the baking dish and spread evenly to form a crust.

      Place the pan in the refrigerator while you prepare the filling.

      Preparing the filling

      In a large bowl, whisk together Philadelphia cheese and sugar until smooth.

      Add the eggs, one by one, beating thoroughly after each addition.

      Add raspberry puree, vanilla extract and cornstarch, continuing to whisk until all ingredients are combined.

      Assembly and baking

      Pour the filling onto the frozen crust.

      Preheat the oven to 160°C.

      Bake the cheesecake in the oven for 50—60 minutes or until the filling is set.

      After baking, cool the cheesecake at room temperature, then refrigerate for a few hours or preferably overnight.

      Decoration

      Once cooled, top the cheesecake with fresh raspberries, chocolate chips and mint leaves for garnish.

      Tiramisu cake

      Tiramisu is a classic Italian dessert that consists of layers of creamy cream and coffee-soaked candies. This dessert is perfect for parties or cozy family dinners. Here is a detailed recipe on how to make tiramisu.

      Ingredients:

      500 g mascarpone

      4 eggs

      150 g sugar

      1 teaspoon vanilla extract

      1 1/2 cups strong coffee, chilled

      1/2 cup amaretto (Italian liqueur)

      24 savoiardi candies

      cocoa for sprinkling

      Instructions:

      In a large bowl, whisk together the mascarpone, sugar and vanilla extract until smooth and creamy.

      In another bowl, beat the eggs with a mixer until fluffy foam forms.

      Gradually add the beaten eggs to the mascarpone cream, stirring gently until smooth.

      Combine chilled coffee with amaretto in a shallow bowl.

      At a time, dip 1—2 savoiardi candies in the coffee mixture and place them in a single layer on the bottom of a rectangular or round baking dish.

      Apply half of the prepared mascarpone cream onto the layer of soaked candies.

      Repeat this process with another layer of soaked candy canes and remaining mascarpone cream.

      Sprinkle the tiramisu with a layer of cocoa.

      Cover the mold with film and place in the refrigerator for several hours to allow the dessert to soak and harden.

      Sprinkle the tiramisu with an additional layer of cocoa before serving.

      Raffaello cake

      Ingredients:

      200 g shortbread cookies (any without filling will do)

      100 g coconut flakes

      400 g mascarpone

      200 g condensed milk

      200 ml cream (35% fat)

      50 g butter

      50 g white chocolate

      50 g sugar

      vanilla extract

      coconut flakes and coconut petals for decoration

      Preparation:

      Grind the cookies in a blender until crumbly.

      Add coconut flakes to cookie crumbs.

      Melt the butter and add to the coconut cookie crumbs.

      Stir until smooth.

      Place