What could be tastier than fresh homemade baked goods? Holiday cakes, pies and rolls don't really require serious culinary skills, but they will certainly delight your household and guests.
Honey cake
- 4 cups flour
- 1 cup granulated sugar and 200 g granulated sugar for cream
- 3 eggs
- 2 tbsp. spoons of liquid honey
- 1/2 teaspoon of baking soda
- 400 g sour cream
Preparation:
- Place a glass of sugar and honey in a saucepan, then melt over moderate heat to completely dissolve the sugar. Remove from heat and let cool slightly.
- Add eggs one at a time, stirring after each. Add the baking soda and return the saucepan to the fire. Bring to a boil and stir in flour while stirring.
- Remove the saucepan from the stove and knead the dough. Roll it out on parchment paper, bake 5 thin cakes in an oven preheated to 180 ° C. The cakes are baked quickly enough, so watch the oven carefully.
- Cut the finished cakes to the size of a split form or along the contour of the plate so that they turn out to be even. Crumble the cuttings and set them aside - they will come in handy for decoration.
- For the cream, beat the sour cream and 200 g sugar with a whisk. Spread the cakes, decorate the top with the set aside crumbs. Refrigerate for several hours.
Air sponge cake with whipped cream
- 6 eggs
- 125 g granulated sugar
- 60 g flour
- 60 g potato starch
- 2 cups cream, 33-35% fat
- grated lemon zest
- canned fruits for decoration (optional)
Preparation:
- Separate the yolks from the whites, beat the whites using a mixer with a whisk attachment. Add granulated sugar and beat again into a firm foam.
- In a separate bowl, stir together the yolks, lemon zest, flour and starch. Inject the protein foam and mix gently. Grease the mold with butter, sprinkle with flour and pour out the dough.
- Place in an oven preheated to 180 ° C and bake until the biscuit is ready - 10-15 minutes. At this time, whip the cooled cream until strong peaks using a mixer, adding 1 teaspoon of granulated sugar.
- Cut the biscuit into 2 cakes, layer with a little cream (or jam). Cover the top and sides with a generous amount of cream, put some of the cream into a cornet and make "roses" on the surface of the cake. Decorate the cake with canned fruit if desired. Refrigerate until serving.
Condensed milk roll
- 1 cup flour
- 1 can of condensed milk
- 2 eggs
- 1 teaspoon of baking soda
- jam or thick jam
- powdered sugar
Preparation:
- Beat the condensed milk and eggs with a mixer until smooth. Add baking soda and sifted wheat flour. Beat again with a mixer at low speed.
- Put a sheet of baking paper in a baking sheet or rectangular shape, brush with vegetable oil, and spread the dough on top. Smooth out the top with a silicone spatula.
- Place in an oven preheated to 180 ° C and bake until the biscuit is cooked. Grease the warm biscuit with jam and gently roll into a roll. Sprinkle the top with a generous amount of powdered sugar.
Chocolate cake with nuts
- 300 g dark chocolate
- 300 g walnuts (shelled)
- 250 g butter
- 200 g caster sugar or icing sugar
- 4 large eggs
- whipped cream and grated chocolate for garnish
Preparation:
- Break the chocolate into pieces and melt in the microwave in several passes. Beat softened butter and granulated sugar with a mixer until an air mass
- Without stopping whipping, add the yolks one at a time, and then add the walnuts, chopped into crumbs, add a little cooled chocolate and whites, whipped with a pinch of salt. Stir.
- Place in a baking dish covered with parchment paper and bake in an oven preheated to 180 ° C for 35 minutes. Cool the finished cake, garnish with whipped cream and sliced chocolate.
