Pastries are well suited for the role of the dessert of any holiday. They are convenient because they are piece, look beautiful on a dish and are in harmony with the decoration of the table. There are many recipes for cakes, exceptional in taste and ease of execution, with different fillings, from biscuit, yeast, shortcrust, curd dough.
History of the origin of cakes
It is known from history that pastries first appeared in the East many centuries ago. They began to be made in Europe later. There are controversial versions about where the cakes were invented earlier, in Italy or in France.
There is information that the Napoleon cake was originally made in the form of a Napoleonic cocked hat, then it became rectangular. Merengi are made in different shapes; round, oval meringues are called "meringues" everywhere. Usually, two airy cakes are baked and fastened together with cream and jam. Macaroni in France is considered a national sweet. It is believed that they were first made by sisters-nuns from Lorraine back in the 19th century. Pasta is dyed in different colors with food dyes, the filling is made on the basis of heavy cream or butter mixed with fresh fruit, lemon juice, pistachio paste, etc.
In North America, cupcakes are popular, which means "cakes in cups," and were first described in Amelia Simmons' recipe book in 1796. These are cupcakes for 1 person, which are decorated with fruit or berry cream on top. The inside can be raisins, nuts or chocolate pieces.
A cheesecake cake came from the United States to Russia, the basis of which is cream cheese from Philadelphia.
Confectionery shops in Moscow and St. Petersburg were famous for delicious pastries even in pre-revolutionary times; now they have been replenished with pastries and sweets from Europe, Asia and America.
But at present in confectionery industries, semi-finished dough products that are diluted with water, vegetable cream, which include stabilizers, emulsifiers, and dyes, have become widespread. This allows you to increase the shelf life of the confectionery. Outwardly, everything is very beautiful and tasty, but it is difficult to say what is the benefit of this to the body. But we can say with confidence that the most delicious cakes are homemade, as they are made in small quantities on natural products.
Recipe for delicious cakes with curd cheese
Ingredients for the dough:
- 3 curd snacks;
- 3 eggs;
- 1, 5 cups granulated sugar;
- 150 g butter;
- 1 teaspoon of baking soda;
- 1 teaspoon of vinegar;
- 2, 5 glasses of flour.
3 curds can be replaced with a pack of curd mass, then less sugar will go - 1, 25 glasses. Instead of 150 butter, it is better to put 100 g of butter and 50 g of margarine in the dough, there is also less flour - 1, 25 cups and a little on a baking sheet.
Ingredients for the cream:
- 1 can of condensed milk;
- 250-200 g of butter;
- 1 tablespoon of brandy.
For sprinkling, you will need a little powdered sugar.
Dough preparation:
Melt or soften the butter, mix with sugar, then with curds or curd mass, put the eggs and mix again, pour in the soda slaked with vinegar, stir with the total mass.
Important! Put at least one teaspoon of soda, otherwise the cake will not work.
Then add flour and stir again. The dough is thick. You can mix all the components in the same sequence with a mixer, just do not forget to put soda and vinegar before flour.
Grease a rectangular baking sheet from the 4-burner hob and sprinkle with flour. Apply a thick dough with a tablespoon. Then, sprinkling flour on the hand and on the dough, stretch it over the entire baking sheet. Place in a hot oven. Bake on medium heat for 15-20 minutes, sometimes you need to turn the baking sheet the other side. Pull out when the bottom turns pink. The cake will remain light on top.
Leave the cake to cool for 5 minutes. In a warm form, directly on a baking sheet, cut out the mugs with a glass - the basis of the cakes. A total of 26 pieces are obtained. Transfer them to the board. Cut each curd cake base in half. Prepare the cream: whisk soft butter well with one can of condensed milk, add cognac.
Using a knife or spatula, cream the top of the bottom of the base, cover with the top and cream the top and sides of the base. From the pieces of pie remaining on the baking sheet, make crumbs with your hands or with a grater and stick them over the cakes.
Sprinkle with powdered sugar on top of the finished cakes. You can try right away or wait a little while they are soaked. Cakes can be garnished with meringues on top, candied fruit slices, or fresh berries. Strawberries or sugar decorations for cakes in the form of flowers and beads look very nice.
