Cake recipes

1.Triple layer chocolate mousse cake

For the cake

• Flour - 3/4 cup

• Sugar - 3/4 cup

• Cocoa powder - 1/4 cup

• Baking powder - 1 teaspoon

• Eggs - 1 p.m.

• Butter - 1/4 cup

• Liquid milk - 1/2 cup

First mix well with sugar and butter spoon or spatula. Then prepare the cake batter with eggs, cocoa powder, flour, baking powder and milk one by one. Bake the cake in a square pan for 15-20 minutes until the toothpick is clean. When cool, cut into rounds and wrap with butter paper / parchment paper.

Chocolate mousse

• Dark chocolate - 160 grams

• Liquid milk - 1/2 cup

• Whipped cream - 2 cups

• Gelatin - 1 teaspoon

Mix 1 tablespoon of gelatin powder with water and leave it for a while. Add milk. When it is hot, take it down. Mix well with gelatin and dark chocolate in hot milk so that the chocolate melts well. Then add the whipped cream to this chocolate mixture with a spatula and layer on top of the cake. Freeze for half an hour and refrigerate for 2/3 hours by laying white chocolate mousse on it in the same way.

And serve garnished as desired.

*** If you use white chocolate instead of dark chocolate with all the other ingredients, you will be able to make white chocolate mousse.

2. Orange Lemon Cheese Cake

# Materials-1

• Biscuit powder - 1 cup

• 1 teaspoon of sugar

• Butter - 5/6 table spoon

# Method-1

- Mix all the above ingredients together and press the cake mold with your hands and keep it in the fridge for 10 minutes.

Materials-2

• Cream cheese - 200 g

• Condensed milk - 1/2 tin

• Melting china grass - 1/3 cup

• Orange juice -1 / 4 cup

• Orange Rind - 1 tbsp

# Method-2

-Mix all the above ingredients together in a blender for 1 minute and put it on the biscuit layer in the mold and keep it in the fridge for 4/5 hours.

-When the second layer is set, make 1/2 packet of lemon flavored jelly according to the rules written on the packet, cool it, put it on the cheese layer and let it set in the fridge again for 1 hour.

3.Lychee Moose Cake

# Sponge cake base needs to be made

• 2 eggs

• 1 tablespoon cornflower

• 1/4 cup flour

• 1/4 cup sugar

• 1/2 teaspoon baking powder

• 1/2 teaspoon vanilla essence

• 1/2 teaspoon Orange Essence

• and floor separating cake pan

# Method

Preheat the oven to 180 degrees. Grease the cake pan with butter and sprinkle with flour.

Separate the egg whites from the yolks and beat well with sugar for 5 minutes. Beat well with egg yolk and essence for 30 seconds.

In a separate bowl, mix the flour, cornflower and baking powder well.

-Then fold in the egg foam with a little bit of flour and mix well.

-After that pour the cake mixture in the cake pan, tap it well and check it with a toothpick for 15 minutes or take it down and let it cool down.

You need to make lychee muesli

• 15 fresh litchi pieces

• 1/4 cup of litchi juice (the juice that comes out when crushing litchi)

• 3 cups of whipped cream

• 1/4 cup of water

• Like 4 tablespoons of sugar or to taste.

• 1 tablespoon of gelatin / agar agar

# Method

Mix the sugar with the cream and beat well until the "stiff peak" (5 minutes). Beat like a pinch and actually beat it at low speed and keep it in the fridge.

Agar agar / gelatin should be soaked in cold water for a while.

-Pour water, sugar, lychee juice in a pan and heat.

- Remove from the oven and stir well with gelatin so that the gelatin mixes. Need to cool.

-Now mix whipped cream, litchi and gelatin.

-Cake pan First mix the whipped cream mixture on top of the cake with a spatula.

- Leave in the fridge for 5 hours or overnight.

Need to make jelly

• 1/4 cup of litchi juice (the juice that comes out when crushing litchi)

• 1/4 cup of water

• Like 2 tablespoons of sugar or to taste.

• 1 teaspoon of gelatin / agar agar

• 1 teaspoon of jelly powder

# Method

-Agar agar / gelatin should be soaked in cold water for a while.

-Pour water, sugar, lychee juice in a pan and heat.

- Remove from the oven and stir well with jelly powder and gelatin so that everything mixes.

- Need to cool.

Arrange litchi without beech around the moose cake and spread the jelly mixture very gently and leave it in the fridge for 3-4 hours.

-Then cut and serve.