Make your loved ones happy with a divine dessert

Hello my dear virtual friends.

Today I will show you some sweetness which I love to make.

1.CAKE WITH PEACHES AND BLUEBERRIES

This juicy, colorful and extremely delicious cake is ideal for mornings or evenings. Prepare it with peaches and blueberries, but you can also prepare it with any other fruit, such as pineapple, raspberry or mango. Vanilla ice cream or Greek yogurt goes well with it.

PREPARATION INGREDIENTS (for 4 people) 60 g butter 80 g (coconut or brown) sugar + 2 tablespoons sprinkle 50 g (Greek) yogurt 2 eggs 1 teaspoon vanilla essence 150 g (wholemeal rice) flour 1 teaspoon baking powder 1/2 teaspoon baking soda 2 peaches or nectarines 1 handful of fresh blueberries

PREPARATION Line a round baking dish about 20 to 23 cm in diameter with baking paper. Put butter and sugar in a bowl and stir, then the yogurt and stir again. Then add both eggs and vanilla essence and stir again. Sift flour, powder and soda into the liquid mixture and mix gently to combine all the ingredients. Transfer the homogeneous mixture to a baking tray and distribute evenly. Cut the peach into thin slices and rinse the blueberries and drain. Arrange the peach slices in a circle, then sprinkle with the blueberries. Sprinkle the cake with brown sugar. Bake the cake for about 30 minutes in an oven preheated to 175 ° C. Take the baked cake out of the oven, first let it rest for 5 minutes, then with the help of baking paper take it out of the baking dish, sprinkle with powdered sugar, cut into pieces and serve.

2.CHRISTMAS CHOCOLATE CAKE

We all love chocolate. We like to give it away for holidays, birthdays. We all enjoy the intoxicating flavors of brown tiles that melt in our mouths and give us feelings of comfort.

For 10-12 pieces you need:

For Parisian cream: 400 ml of cream 200 g dark chocolate 70 ml of strong coffee

For the dough: 120 g of flour 80 g of edible starch ½ a roll of baking powder 30 g of cocoa 7 eggs 150 g of sugar 40 ml of oil

To decorate: a little egg liqueur 150 g of white chocolate 50 g butter 100 ml of cream 50 g dark couverture 80 g of marzipan 1 teaspoon cocoa

Process 1. Pour the cream into the shrimp and bring to a boil. Set the shrimp aside, toss the pieces of chocolate into the cream and stir until melted. Add the coffee and place the cream in the fridge overnight. 2. Mix the sifted flour with the starch, baking powder and cocoa. Whisk the eggs with the sugar. Add a mixture of flour and oil to them. 3. Line the cake tin with baking paper. Pour the dough into it and smooth it. Bake the dough in the oven, preheated to 160 degrees, for 40 minutes. After baking, let it cool a bit in the mold, then take it out and wait for it to cool completely. 4. Whip the chocolate cream well. Cut the biscuit horizontally into 3 parts. Drizzle two with liqueur and coat them with the prepared cream. Fold the biscuit pieces together and coat the whole cake with the remaining cream.

3.CAKE WITH EGG LIQUEUR

Egg liqueur is a creamy and tasty aperitif that warms us up nicely. Egg liqueur is great for cold evenings, closed parties and beautiful moments.

For 10-12 pieces you need: 5 eggs 150 g of finely ground sugar 1 vanilla sugar 150 g of flour 30 g of cocoa 1 teaspoon baking powder 30 ml of oil fat and flour for the model

For the cream: 300 ml of milk 1 vanilla sugar 50 g of flour 2 egg yolks 200 g butter 100 g of powdered sugar 50 ml of egg liqueur

To decorate: 200 g of marzipan 80 g milk chocolate couverture yellow food coloring

Process:

1. Whisk eggs with sugar and vanilla sugar. Carefully add the sifted flour with cocoa and baking powder. Finally, add oil to the dough. Grease and knead the cake model (diameter 24 cm) and pour the dough into it. 2. Bake the dough for 50 minutes in the oven, preheated to 160 degrees. After baking, let it cool slightly in the mold, then roll it out. Cut the cooled biscuit horizontally into 4 parts. 3. From the milk, vanilla sugar and flour, cook a thick cream. Bring to a gentle boil for 5 minutes, then set the shrimp aside. Add the egg yolks, stirring constantly to cool the cream. Whisk the butter with the powdered sugar. Gradually add the starch cream, whisk it and season with liqueur. 4. Fold all parts of the dough together with the prepared cream. Then coat the whole cake with a thin layer of cream and wait for it to harden. Roll out the marzipan on a work surface sprinkled with powdered sugar and line the cake with it. Cut off the excess parts. Melt the milk couverture over a hot water bath, pour it over the cake and wait for it to harden. Cut snowflakes out of the remaining marzipan.

Tip: What is left of the marzipan, color it with yellow food coloring, cut out the stars and decorate the cake with them.