1. Vanilla cake with biscuits

I like these recipes from the head the most, anyway, and in the end good. I didn't know how to put the name so let it be a vanilla cake with biscuits. You don't have to use a baking tray like this, you can make it wider and shorter, so arrange the biscuit as you wish. You can also make a double measure and get a real, big cake. if you don't have all three types of biscuits, make them with two or one types, but jaffa biscuits give a special taste.

Components:

500 ml of milk

2 vanilla puddings

4 tablespoons sugar

250ml sweet sour cream (sweet cream, halt)

13 pieces of biscuit

9 pieces of plasma biscuits (can petit)

9 pieces of jaffa biscuits

200 ml of milk

Preparation:

Bring 300 ml of milk to a boil.

During that time, whisk the pudding, sugar, and 200 ml of milk, and when the milk boils, boil it and remove it from the heat.

Allow cooling completely.

Beat in 250 ml of sweet-sour cream.

First, break up the cooled filling with a mixer, then add the whipped sweet cream and stir.

Put a bag or foil in the mold (picture) and dip the biscuits in those 200 ml of milk, only one side, without sugar, and place the sugar side down, in 4 rows of 3 biscuits.

Shake out half the cream and spread.

Cut the jaffa in half, then arrange 3 halves in 6 rows.

Shake off the rest of the cream and spread.

Dip the plasma and arrange it in 3 rows of 3.

Leave in the fridge for 2 hours, then decorate as desired and serve.

2. Scheherazade Cake

I ate this Scheherazade cake at my godmother's birthday party and I was really delighted with it, and everyone who tried it. I was currently looking for a recipe.

Components:

1.5 liters of milk

14 tablespoons sugar (full)

5 caramel puddings

250 g of margarine

500 g of whipped cream

500 ml of acidic water

2 packages (600 g) of Turkish biscuits

Preparation:

Separate a little milk and stir in the pudding.

Fry the sugar until it gets a caramel color, add milk and cook the sherbet.

While boiling, cook the pudding.

When cool add the whipped margarine.

Separately whip the whipped cream with cold acidic water.

Order:

Cake-caramel filling-whipped cream-biscuit-caramel filling cream

So make 4 rows of biscuits on top of caramel filling and finish with whipped cream.

Note:

The biscuit should not be soaked.

3. Juicy chocolate cake

If you want to make a rich chocolate cake with a little walnut, believe me then this is the ideal solution. I made it for my birthday and I wasn't wrong, I ate it in an hour. I have one piece left, the shame that no one will take in the end, so I grabbed that piece and ate it to my heart's content.

Ingredients for the crust, through these two:

5 egg whites

5 tablespoons sugar

4 tablespoons ground walnuts

1 tablespoon breadcrumbs

Fill (part I)

10 egg yolks

10 tablespoons sugar

100 g of chocolate

Phil (part II)

7 dl of milk

100 g density (or 2 puddings Dr. Oetker taste nougat)

3 tablespoons sugar

250 g of ground biscuits

100 g of ground walnuts

100 g of chocolate

Phil (Part III):

250 g of margarine

100 g of powdered sugar

More:

100 g of chocolate

500 ml sweet sour cream

Preparation:

Beat the egg whites, then add the sugar and continue to stir until the sugar dissolves.

Finally add ground walnuts and pretzels.

Combine with a food processor and shake in a lined tray with a diameter of 23 cm and bake in a preheated oven at 200 degrees for about 15 minutes. The bark will grow first and then when you take it out it will save. Don't be afraid to do something good. Prepare the second crust in this way. If you want a big cake, bake the third one and use the egg yolks in the egg yolk filling. 3 crusts can be baked because a very large amount of cream is obtained.

Beat the egg yolks for 5 minutes with the sugar, to whiten and melt the sugar, then put it on steam to cook.

When heated for 15 minutes. Remove, then add chocolate and stir to melt. Cool completely.

Put 500 ml of milk on the fire to boil. Dissolve the pudding or thickener with sugar in 200 ml of milk and boil the mixture when it boils. Stir until it thickens, then remove from the heat, add chocolate, walnuts and biscuits and stir to combine everything. Cool completely.

Beat the margarine with powdered sugar, add the egg yolk filling and mix, then add another cooled filling and whisk everything. You'll get a bunch of fillets.

I put foil in the mold in which I baked the crust and then stacked the cake.

shake out half of the filling, then put the crust, then apply half a measure of whipped sweet sour cream (250 ml) on the crust, then shake out the other part of the cream and cover with the crust.

She left it in the freezer for 2 hours and then turned it on the tray. so it's best for me, surely the cake stands and is the same everywhere, there is no torture with spreading. If you don’t have a mold you can do everything in a sherpa.

Put the rest of the sweet sour cream to heat even when it is hot, but not to boil, remove from the heat, then add the chocolate and stir to melt. Place in the freezer for an hour to set before spreading the cake around and on top. Decorate.

The cake can be served immediately, there is no waiting because it has already been left for 2 hours.

4. Kinder pingui cake

Kinder penguin or kinder pingui cake is a cake that children adore because it looks like their favorite chocolates.

Kore:

6 eggs

10 tablespoons sugar

3 tablespoons cocoa

pinch of salt

6 tablespoons flour

50 ml of hot water

1 baking powder

Medium glaze:

150 ml of sweet sour cream

150 g of chocolate

Cream:

10 g of gelatin

50 ml of cold water

500 ml sweet sour cream

3 tablespoons honey

100 g powdered sugar (optional)

Glaze top:

250 g of chocolate

50 g of margarine

6 tablespoons oil

More:

10 tablespoons milk

Preparation:

Beat egg whites with a pinch of salt

Beat the egg yolks with the sugar, then add the cocoa, flour, water, baking powder and beat everything.

Add egg whites to the yolks and combine.

Shake in a round pan measuring 23 cm and bake at 180 degrees for about 30 minutes.

Leave to cool and cut horizontally into two parts.

Put sweet sour cream and broken chocolate together on the steam to melt together

Stir to combine and allow to cool

Soak the gelatin in water and leave for 10 minutes.

Beat sweet sour cream with sugar and honey.

Heat the gelatin to dissolve it, never bring it to a boil, then add 3 tablespoons of sweet sour cream, mix it, then slowly pour this mixture into the sweet sour cream while mixing.

Sprinkle the crust with 5 tablespoons of milk and apply half of the cream and melted sweet sour cream and chocolate (medium glaze).

That medium glaze must not be hot or cold. That you can shake it and stretch it.

Leave in the fridge for 10 minutes, for the glaze to harden, then put the rest of the cream over it and cover with another crust that you spray with the other 5 tablespoons of milk.

I put everything together in the mold in which I baked.

Put in the freezer for an hour and turn on a tray.

Melt the chocolate with oil and margarine and pour over the whole cake

5. Biscuit cake

Cream ingredients:

700 ml of milk

2 vanilla puddings

200 g of margarine

200 g of powdered sugar

2 tablespoons crystal sugar

More:

40 pieces of petit biscuits

100 g of ground biscuits

1 tablespoon cocoa

1 vanilla sugar

400 ml of milk

100 g of whipped cream

150 ml of water

1 tablespoon rum extract

Cook the pudding first.

in 200 ml of milk, stir in the pudding and 2 tablespoons of sugar, and bring the rest to a boil.

When it boils, boil the pudding and stir until it thickens.

Remove from heat and cool completely.

Mix vanilla sugar, ground biscuits and cocoa.

Bring 200 ml of milk to a boil, then pour the mixture with ground biscuits and mix (picture 1)

And leave the biscuits to cool.

Beat the margarine with the powdered sugar, then gradually add the cooled vanilla pudding and mix.

Whip the whipped cream with 150 ml of water, then add half of the whipped cream to the vanilla cream and mix.

The cream should be thick.

When you add whipped cream, add 2 tablespoons first and then stir, so that you don't accidentally run out. You shouldn't! Just in case, for those who are making this type of cream for the first time, let them be careful.

Then divide the mixture into two parts.

One is 2/3 and the other 1/3.

In the part that is 1/3, add the mixture of steamed biscuits. (picture 2)

If the mixture stays strong, it can tighten, it tightened for me once because I made it 2 hours before making the cake, to make it easier for myself, so I had to add milk to break it. So you make a mixture when you make a cake.

Heat 200 ml of milk and add rum.

Divide 40 biscuits into 4 piles of 10.

Take a tight narrow tray and place 10 pieces of soaked biscuits in milk and rum in 2 rows of 5 pieces each.

Then apply a dark cream, then light.

Repeat until the end.

You will also have enough dipping milk and spreading creams. just don’t stretch too thick and it will be quite enough.

Coat the top with the rest of the whipped cream.

Leave the biscuit cake to stand for 3-4 hours for the biscuit to absorb the milk.

Pleasant.

6. Unbaked Jaffa cake

Components:

900 g or 6 boxes of jaffa biscuits

200 g of margarine

5 tablespoons sugar

200 ml of milk (I would put 250 ml because it seems to me it was a little harder)

150 g of chocolate

Preparation:

Put milk, sugar, margarine and chocolate on the fire to melt. Meanwhile, chop the jaffa biscuits in a deeper bowl. When all the ingredients are melted on the fire, pour over this hot jaffa biscuit. Mix well with a spoon and shake the mixture into a narrow cake tin 30 cm long. If you want, you can also put in any mold you want or a sherpa. Put cellophane in the mold. Leave it like this for 2 hours in the fridge, that's enough, then turn it over on a tray and decorate as desired. Business hours, 15 minutes. Pleasant!

7. Cake with bananas and walnuts

Fantastic blend, walnuts, vanilla and banana cream. the cake is very generous and not expensive. A large cake the size of an oven tray was obtained from the whole measure. I made a third of the measure, so I will write those measures.

Ingredients for the bark:

5 egg whites

5 tablespoons sugar

5 tablespoons cold water

5 tablespoons walnuts

1 baking powder

1 tablespoon flour

Cream:

5 egg yolks

5 tablespoons sugar

500 ml of milk

1 vanilla pudding

2 tablespoons density

150 or 200 ml of sweet sour cream, depending on what the eggs are like, what the pudding is like, so the density of the filling depends on them

More:

3 bananas

Preparation:

Beat the egg whites with the sugar to dissolve the sugar, then add water in a stream and whisk.

Add walnuts, flour and baking powder and combine with a spoon.

Preheat the oven to 200 degrees and shake the mixture into the oven tray in which you put the baking paper.

Bake for about 15 minutes, depending on the oven, until the crust is light brown.

Cut the cooled crust into three equal parts, 3 strips. Cut the bark in width.

Mix egg yolks, sugar, pudding and thickener, then pour a little milk and combine, and bring the rest to a boil, then boil the whipped mixture.

Stir until thickened, remove from heat and cool completely.

Whip 150 or 200 ml of sweet sour cream and gradually add the whipped cream to the cooled cream.

bananas cut into thicker rings.

Sort: peel, cream, bananas, cream, peel, cream, bananas, cream, peel.

Coat the cake with the rest of the filling and decorate as desired.

Leave for at least 2 hours in the fridge and serve.

8. Lean boy cake

Composition:

1 kg of small biscuits

2.5 l juice (orange boy)

5 vanilla puddings

250 g of margarine

4 tablespoons density

250 g of powdered sugar

10 teaspoons of sugar

Preparation:

Bring 1.5 liters of juice to a boil with 10 teaspoons of sugar, stir the pudding and thicken with a little juice, and

cook it all.

Whisk the margarine with 250 g of sugar and combine with the cooled pudding.

Soak the biscuits in the remaining juice and arrange:

red biscuits,

fil,

red biscuits

fil,

red biscuits,

fil,

red biscuits

Slag on top.

9. Chess cake

Ingredients for light crusts (2x per):

3 eggs

4 tablespoons sugar

4 tablespoons cold water

3 tablespoons oil

5 full tablespoons flour

1/2 baking powder

Ingredients for dark crusts (2x per):

3 eggs

4 tablespoons sugar

4 tablespoons cold water

3 tablespoons oil

3 full tablespoons flour

2 full tablespoons cocoa

Cream topping:

300 ml milk + 100 ml

1 vanilla pudding

3 tablespoons sugar

100g of whipped cream

250ml of water

1 gelatin

5 tablespoons water

Cool.

Whip the whipped cream with 250 ml of water, it will be quite rare, but it should be like that.

Shake the thin whipped cream into the cooled pudding while mixing.

The final mixture should be thinner.

Put gelatin in water, and when it swells, heat it to dissolve the granules, never to boil.

When the gelatin has melted, take 3 tablespoons of cream and mix with the gelatin and then pour everything back into the cream.

Combine with a mixer.

For me, the bark grew 2.5 cm when crossed. If it deviates from the others, you must compare so that all the crusts are the same height and at the lowest.

As your bark grows, so are the dimensions of the rings, so the rings are 2.5 cm.

You start from the middle, the first circle is 5 cm in diameter and then you go around and measure another 25 cm.

Draw everything on cardboard and cut with scissors.

Put a light and then a dark crust on top.

Put the first, largest ring first and hold it with your fingers as you cut around with a knife.

By cutting two crusts at once, you will gain practicality. Do the same with the other two.

When you have cut, fit the black and white rings into each other, alternately.

You will now have 4 colorful crusts.

take the first ring from the first crust and inside, smear the inner side with cream, thinly, then fit the second ring, which again coat the cream thinly.

The cream is rare, but it will help to tighten, tie the crusts to each other.

When you make the first crust from the rings, if it is not flat, flatten it with a knife, then spray it evenly with a little milk and spread the cream.

You arrange the second crust of the rings on top with the same coating procedure, but now against the color, the white ring goes black and vice versa.

Flatten the same with a knife and spray with milk and coat with a layer of cream.

Do the same with the other two crusts.

When you are done, coat the whole cake with the rest of the cream, then hit the decoration as desired.

Leave the cake in the fridge to stand and the crusts absorb the milk evenly, then serve for at least 3-4 h

10. Banana cake

Kore:

4 eggs

200 g of sugar

200 g of soft margarine

180 g of flour

1 bag of baking powder

20g cocoa

2 tablespoons milk

Cream:

400 ml sweet sour cream

50 g of margarine

200 g of white chocolate

3 tablespoons honey

6 bananas

Preparation:

Beat the margarine with the sugar (half), then add the egg yolks.

In another bowl, beat the egg whites with a pinch of salt, then add the sugar (the other half) and beat in a strong saucepan.

Add the šne to the previously beaten mixture and mix with a food processor with the addition of 2 tablespoons of milk.

Mix flour with cocoa and baking powder, then add to the mixture and combine.

Preheat the oven to 180 degrees and pour the mixture into a greased, round pan with a diameter of 23 cm.

After 20-25 minutes of baking, check if the biscuit is baked and if so, cool it and cut it into two equal parts.

Put 200ml of sweet sour cream on steam until it boils, then remove from the heat and add margarine and crushed white chocolate. Stir until everything is dissolved and combined. Add honey and mix.

Allow to cool, then let stand for at least 2 hours in the refrigerator to set.

Beat the rest of the sweet sour cream, then add it to the cooled cream and combine.

Sprinkle the first peel with milk, then arrange the bananas.

Peel a squash, grate it and cut it in half.

If the crust swelled during baking, cut off the top and crumble.

Put almost the whole cream over the bananas, leave a little to spread around, then cover with another peel, which you also spray with milk, then coat with the rest of the cream, or maybe with sweet sour cream or whipped cream.

Sprinkle with this crumbled crust on top.

Leave to cool in the fridge for a while, then serve.

11. Cake with walnuts and plasma biscuits

Kore:

12 egg whites

16 tablespoons sugar

16 tablespoons ground walnuts

8 tablespoons cocoa

4 tablespoons flour

1 baking powder

100 g of chocolate

Cream:

12 yolks

500ml of milk

12 tablespoons sugar

6 tablespoons density

250g margarine

100g of powdered sugar

12 tablespoons ground walnuts

200g whipped cream or sweet sour cream

150 g of ground plasma biscuits

Preparation:

Mix the egg whites and sugar to melt the sugar until the egg whites are beaten hard.

Gradually add the walnuts, flour, cocoa and baking powder, then combine everything with a food processor or whisk wire, lightly.

Preheat the oven to 200 degrees, then bake the crust for about 15 minutes. Tray approx. (25 x 25cm)

Cool the crusts, then melt the chocolate with 3 tablespoons of milk and 3 tablespoons of oil and coat the crusts. Allow to set.

Mix egg yolks, milk, thickener and sugar, then put on low heat with constant stirring to cook.

When cooked and thickened add ground walnuts.

Whip the frothy margarine with powdered sugar, then add the cooled cream to the mixture and mix.

Whip the whipped cream or sweet sour cream, separate 3 tablespoons and add the cream with the walnuts, then add the biscuits to the rest, then combine and leave to stand for 10 minutes.

Put the first crust, then cream I, then cream II, then the second crust, then cream I, then cream II, cover with the third crust.

If you have any cream left, spread the cake around.

Decoration as desired.

12. Jaffa cake with dried crust

Bark ingredients:

7 egg whites

10 tablespoons sugar

1/2 tablespoon vinegar

Cream I and II:

7 yolks

600ml of milk

7 tablespoons sugar

7 full tablespoons flour

100g of dark chocolate

50g of white chocolate

250g margarine

100g of powdered sugar

300gr jaffa biscuits (I used mini jaffa biscuits)

Preparation:

Beat strong egg whites and sugar, then add vinegar before the end of whipping and beat well.

Preheat oven to 130 degrees.

Put baking paper in a round mold with a diameter of 23 cm and shake the egg whites, distribute evenly and leave in the oven for 90 minutes.

Remove with parchment paper and tear off the paper, then cool.

Whisk the milk, egg yolks, sugar and flour, then put on steam to cook.

When it is cooked and thickened, divide it into two parts, then put white chocolate in one part and dark chocolate in the other part and mix until it melts, then put it to cool completely.

Beat margarine (room temperature) with powdered sugar, then add half to one and half to the other cream and mix.

It is best to add cream to the margarine with whipping, and not the other way around, so that the margarine will completely break down and the cream will not dilute.

On the crust, apply the first cream, which you want, whole, then dip the jaffa biscuit in milk and place it over the cream and apply the second cream on it. leave to set in the fridge and decorate as desired.

It is best if you have a mold that removes the edges and put everything in it, or if you don't have one, put a bag and shake out the first filling, place the jaffa biscuit, then the second filling and cover with crust. Leave in the freezer for an hour, then turn on the tra

13. Christmas cake

y and remove the bag.

Bark is purchased, 4 pieces, cocoa peel

Cream:

1 liter of milk

100 g density

4 tablespoons sugar

100 g of white chocolate

250 g of margarine

100 g of powdered sugar

Preparation:

Mix the sugar with the density, then add a little cold milk to whisk the sugar and the density.

Pour the remaining milk into the sherpa, when it boils, reduce the temperature and add the mixture of sugar and density, stirring constantly until it thickens.

Remove from the heat, then add the broken chocolate and stir until it melts, then leave to cool.

Beat the room temperature margarine with powdered sugar and add the cooled first cream to this mixture while mixing.

Put all the ingredients on steam to dissolve. When dissolved and all combined, allow to cool completely.

Put the first sheet, then do the cream with the remaining crusts.

Finally, cover the top with a fourth crust, then decorate as desired, and not necessarily.

Leave the cake to stand for a couple of hours, then serve it.

14. Lean biscuit cake

Components :

6dl of water

2 lean vanilla puddings

6 drops of sugar

50g of lean margarine for cooking

100g of ground walnuts

20 pieces of petit biscuits

Preparation:

Divide the biscuit into three parts.

For me, the pan is a little narrower at the bottom, so I divided the bottom row into 6, and the next two into 7.

Mix the pudding and sugar with a little water, from those 6dl, and bring the rest to a boil.

Boil the pudding and when it thickens, add the margarine and stir until it melts.

Put the first row of biscuits, then 1/3 of the filling, then sprinkle with ground walnuts.

do the same with the other two rows, then put in the fridge to cool well.

15. Saher cake

The famous Sacher cake (Sacher) is a chocolate cake with apricot jam made back in 1832 in Vienna, Austria. In 1817, the first version of this cake came out, and in 1832, a cake and a perfect version came out. Sacher cake is one of the most famous in the world and has made an entire brand in Austria from the Saher Hotel to the Saher Café.

Bark:

7 eggs

100g of sugar

150g butter

120 g of powdered sugar

1 tablespoon vanilla extract

150 g dark chocolate (75% cocoa)

150 g of flour

20 g cocoa

1 bag of baking powder

Topping:

250 g of apricot jam

50 ml of water

1 tablespoon rum extract

Glaze:

200 g dark chocolate (75% - 85% cocoa)

180 g butter

80 g of powdered sugar

juice of half a lemon

Preparation:

Butter should be at your room temperature. Beat it with powdered sugar, then add the egg yolks one by one.

Melt the chocolate rpe of it and just while you are beating the yolk and sugar, it will cool down, so add it to the mixture after the yolks. Finally add the baking powder with baking powder and cocoa.

Beat the egg whites with a pinch of salt, then add the crystal sugar (100gr) and beat until the sugar dissolves. Add this mixture to the egg yolk mixture and combine everything with a food processor.

Pour the mixture into a round tray with a diameter of 26 cm, which you lined with baking paper, and bake at 180 degrees for 30 to 40 minutes. Test whether it is baked with a toothpick.

Leave the baked crust to cool, then cut it into two sheets of equal thickness.

Mix water, rum and jam, then put on the fire to boil. Cook for a few minutes, then remove from the heat to cool. Put the first part of the crust in the tray in which you baked the crust, then pour half of this mixture over it, put the second part of the crust and pour over the rest of the mixture, everywhere, and sideways, then leave it in the fridge for 2 hours.

Remove and remove the hoop, then transfer to a tray. If you do not have a mold with removable edges, then carefully stick the side cake spatula, then take out the cake by lifting one end and then pull your hand under it.

Put the butter on a low heat to melt, not boil, then add the crushed chocolate, lemon juice and powdered sugar. Allow the mixture to dissolve slightly with stirring but not to boil.

Pour this topping over the whole cake with icing, preferably if you can put it on the grill of the stove, then under the tray and then pour lightly and carefully, so that the chocolate is even and beautiful on all sides.

Before cutting the cake, keep the knife in hot water.

16. Fantasy Cake

Fantastic cake with three small, thin crusts with walnuts and two creams, one made of egg yolks and chocolate and the other with the taste of sweet sour cream and biscuits. The cake is very firm, so it is suitable for any type of decoration. I made a smaller measure and I will write a recipe according to those measures, and you can double everything if a larger one is needed.

Ingredients for the bark:

6 egg whites

6 tablespoons sugar

2 tablespoons boiling water

6 tablespoons ground biscuits

6 tablespoons ground walnuts

Chocolate cream:

500ml of milk

6 yolks

6 tablespoons sugar

6 tablespoons flour

100g of dark chocolate

50g of white chocolate

150g of margarine

100g of powdered sugar

White cream:

250ml sweet sour cream

6 - 8 tablespoons ground biscuits (I don't know exactly how many I won)

Glaze or decoration on request:

100g of dark chocolate

2 tablespoons oil

Preparation:

Beat the egg whites into the slices, then add the sugar and continue beating until the sugar dissolves and make a strong egg whites.

Add water in a stream while stirring. finally add the biscuits and walnuts and combine with a whisk, then place at 180 degrees to bake the crust in the baking sheet in which you put the baking paper, about 15 minutes. The tray is 30 x 40 cm in size.

Peel the baked crust off the paper immediately, because when it cools down, it is sticky and it is much harder to peel off the paper.

Cut the bark in width into 3 parts, to get three stripes.

If you make a double measure, bake the crusts in a smaller pan, 4 egg whites each, and you will get three average sizes of cake crust.

Mix egg yolks, sugar and flour with 1 dl of milk and put the rest of the milk to boil.

When it boils, boil the mixture and stir until it thickens.

When it thickens, remove from the heat, then add the dark chocolate and stir until it melts, then leave it to cool completely.

Beat the margarine with the powdered sugar, then add the cooled cream while mixing.

Finally add the chopped white chocolate and mix.

Beat in the sweet sour cream and add the ground biscuits. Add 6 tablespoons first and if the filling is firm you don't need more, if not add 2 more tablespoons.

Put the first crust, then white cream, then brown, then the second crust, then brown cream, then white and top the third crust. put the order of the creams as you wish. The same with decoration. If you are putting glaze, melt the chocolate with the oil and pour over.

Leave the cake to stand for a few hours, then serve.

17. Caramel cake

The recipe is over twenty years old, I got it from a friend with whom I often made this caramel cake in my youth, because there were no modern static mixers then. Then I lost the recipe and many years passed, so the Caramel cake that I almost made reminded me of this cake, I got the recipe and now, as an experienced housewife, I have changed it so much that I consider it my own work. I'll tell you the flaws of this cake right away. It has to be stored in a cool place, because the creams are soft, and I didn't want any hardeners, but that's why it's convenient for freezing. This cake went so well for me, you know, it rarely happens in my age… So, let me start.

It's necessary:

For the bark:

6 eggs

6 tablespoons sugar

10 tablespoons ground walnuts

2 tablespoons flour

For the first fill:

300 g ground plasma

1 margarine (butter)

250 g powdered sugar

12 yolks

100 g white milk chocolate (can also be cooked)

For other fillets:

6 egg whites

400 g of sugar

3 tablespoons honey

For the third fill:

6 egg whites

450 g of sugar

For decoration:

200 g of sugar

Preparation:

Beat 6 eggs with sugar, add walnuts and flour and mix lightly. Bake in an oven preheated to 200 ° for 20-25 minutes. in a tray measuring 22 × 35, on baking paper.

2

First file:

3

Whisk in margarine or butter with powdered sugar, add egg yolks, whisk, then add plasma biscuits. Mix well and add melted chocolate. Since I have my own egg production, I use live yolks without fear, but you can steam them with sugar.

4

Second file:

5

Whisk 6 egg whites with sugar to make it firm, then lightly add three tablespoons of hot melted honey and continue beating a little more, about 5 minutes.

6

Third file:

7

Whisk 6 egg whites with 150 g of sugar. Melt 300 g of sugar especially on the fire. When the sugar is completely dissolved, gradually add it to the beaten egg whites, stirring constantly. Continue whipping for about 5 min. In a bowl where the sugar has melted, pour a little water to boil and sprinkle the baked cake crust with this sherbet.

8

Filling: crust, filling with plasma biscuits, white cream, caramel cream. Caramel cream is heavier than white, but this order of filling gives charm to this cake.

9

To decorate the cake, melt 200 g of sugar, then make sarees on aluminum foil with it and then put them on the cake. I'm not exactly an artistic type, but everything turned out lovely, just the way I wanted!

10

Pleasant!

18. Kinder bueno torta

Components:

6 egg whites

10 tablespoons sugar

1 tablespoon vinegar

100g hazelnuts (may or may not)

100g of chocolate

Cream:

1l of milk

6 yolks

2 tablespoons flour

10 tablespoons sugar

2 vanilla puddings

100g of chocolate

1 margarine and 200gr powdered sugar (or 200ml whipped sweet cream)

Preparation:

Beat the egg whites and sugar and add the vinegar at the end.

Put baking paper in a baking tray or mold and sprinkle chopped hazelnuts on it, I don't put it on and it's great because my kids don't like it. Put the slices over the hazelnuts and arrange them nicely.

Preheat the oven to 150 degrees and dry for an hour, at least. I dried for an hour and a half.

Mix the pudding, egg yolks, sugar and flour with a little milk and bring the rest to a boil.

When it boils, boil and stir until it thickens.

when it thickens, remove from the heat and divide it into two parts, break the chocolate into one part and leave it to cool completely (I only had 50g of chocolate, so I added a little ground biscuit, maybe so, it's great)

Beat margarine with powdered sugar or sweet sour cream and put half in one and half in the other cream.

Return the crust to the baking tray in which it was baked, but upside down now, so that the hazelnuts are on top. melt the chocolate and spread over the hazelnuts.

Leave to cool and apply chocolate cream and vanilla cream over it.

Peel the whipped cream on top and apply. In the recipe I have between vanilla and chocolate cream there is a row of biscuits but I don’t put, creams can stand because they are firm.

Refrigerate the Kinder bueno cake for a few hours, then serve.

19. A quick biscuit cake

Components:

6 yolks

200 g of cooking chocolate

6dl of milk

3 gelatin

100ml of water

6 tablespoons sugar

450 g of biscuits

2dl orange juice

100 g of margarine

Preparation:

Make a mixture of biscuits (300 g), margarine and juice and press half of the mixture into the mold in which we put the foil or bag.

Put the egg yolks with the steamed chocolate and slowly melt. When melted and thickened remove from heat.

While we were making the steam mixture, we put gelatin in water for 10 minutes.

When we have removed the mixture of egg yolks and chocolate from the stove, we put milk and sugar and stir to melt it. put that gelatin in it and stir to melt it as well. No way to boil.

When the gelatin has melted, shake everything into that mixture of egg yolks and chocolate and mix. add the remaining 150 g of ground biscuits and continue to mix everything a little more. The mixture is very rare, don't worry about it. Shake this mixture over the biscuits that we pressed and leave in the freezer for an hour to set.

When the mixture has hardened, take the remaining biscuit mixture and form a crust the size of a mold on a tray. Take the mold out of the freezer and place it on the crust to measure the size. We are correcting.

The biscuit will stick to the tray so you can turn it upside down on the mold and then turn it all together.

Thus, the cake in the mold will "lie" on the biscuit crust. With a little hand, press lightly and make the decoration.

20. Fruit cake with red fruit

One light and quick fruit cake. It will refresh you for any occasion to make it.

Fruit cake

Components:

Bark:

300 g of biscuits

100 g of powdered sugar

2dl orange juice

125g margarine

Cream:

7dl of milk

4 tablespoons sugar

2 puddings of strawberry, raspberry, can even vanilla

1 cup cherries or raspberries

1 bag of whipped cream

They want:

7dl of cherry juice, raspberries, strawberries, grapes

2 raspberry puddings

6 tablespoons sugar

Preparation:

Whisk the margarine with powdered sugar, then add the biscuits and juice and whisk the mixture to make it thick.

From 7dl of milk, take a little milk to stir the pudding and sugar. Blend the cherries.

Put the rest of the milk on the stove, then when it boils, boil the whipped pudding and stir until it thickens, then remove from the heat and add the cherries and cool.

Whip a bag of whipped cream and add to the cooled pudding.

Take a little of 7dl of juice, then stir in the pudding and sugar and bring the rest of the juice to a boil. When it boils, boil the pudding and stir until it thickens.

Press the biscuit mixture into the mold, put cherry cream on it and pour hot jelly on top. Leave to cool and remove the edges.

If you do not have a mold, you can do the same in an ordinary sherpa. Put the bag in the sherpa, then pour out the jelly first and leave it to cool. When it hardens, put the cream over it and put it in the freezer for an hour.

Make a crust mixture and shape it into a circle on a tray. Take out the sherpa and use it to measure whether you have shaped the bottom crust of the biscuits well. Correct if necessary. Tilt the tray slightly obliquely and turn the sherpa on the crust holding the bag so that it does not fall out all at once. Take off the sherpa and the bag and decorate the cake.

The fruit cake is served cold.