Recipes for simple chocolate cakes with cocoa powder. Cake recipes with milk How to make a cake with milk
Hello cooks! If you wanted to find a recipe for a cake crust made with milk, then you have come to the right place! In the list of recipes located below, it is not so difficult to see exactly it. It is worth noting that if there is no recipe for making cake crust with milk in the column below, then use the site’s built-in search.
Products:
Shortbread dough:
100 gr. flour
50 gr. oils
35 gr. powdered sugar
1 packet vanilla sugar
1 yolk
Biscuit:
3 eggs
75 g sugar
4 tbsp water
125 gr. grated nuts
30 gr. cocoa powder
1 tbsp. spoon of starch
2 tbsp. strawberry jam or preserves
Curd cream:
400 gr. fat soft cottage cheese
juice and zest of 1 orange and 1 lemon
100 gr. Sahara
15 g gelatin
500 gr. strawberries
0.5 liters of cream (preferably whipping cream)
For decoration:
2...
Cake "Admiral's Dream"
You will need:
3 tbsp. flour
3 tbsp. sour cream
3 tbsp. Sahara
6 eggs
soda quenched with vinegar
1 tbsp. raisins
1 tbsp. gr. nuts
1 tbsp. poppy
300-400 gr. butter
1 can of condensed milk
Cooking method:
Prepare the dough for each cake separately.
Beat 2 eggs with 1 glass of sugar, add 1 glass of sour cream, 0.5 teaspoon of soda, quenched with vinegar, 1 tbsp. flour and 1 tbsp. raisins Bake in the pan on oiled paper until done.
Prepare the dough for the next cakes in the same way, only in each of them...
Dough: 250g flour, 200g drained butter, 150g sugar, 0.5 sachet of baking powder, 0.5 sachet of vanilla sugar, 4 eggs, 50ml of milk.
Cream: 32g gelatin, 250ml milk, 5 yolks, 250g sugar, 2 packets of vanilla sugar, 1kg low-fat cottage cheese, 1l cream.
Filling: 600g berries, 2 bags of cake filling.
Preheat the oven to 175C. Beat butter with granulated sugar and vanilla sugar. Add eggs one at a time. Sift flour and baking powder and, adding milk, knead the dough. Line a baking sheet with paper. Spread the dough onto it and bake for about 25 minutes. Products: Impregnation: Glaze: Walnuts - 200 grams. So, let's prepare the dough: Ingredients: Napoleon cake layers, eggs, cheese, fish, mayonnaise. Prepare the following fillings: Place between the cake layers alternating these fillings (crust+filling+crust+, etc.) Bake in the oven for 15-20 minutes. Photo from the Internet....
Dough:
1 cup sugar, 1.5 cups flour, 1 cup sour cream, 2 eggs, 2 tablespoons cocoa, 1 teaspoon soda (quench with vinegar), 1/2 can of condensed milk.
600 g sour cream, 1.5 cups sour cream.
4 tbsp. spoons of sour cream, 4 tbsp. spoons of cocoa, 30 gr. butter.
Beat 2 eggs with sugar, add sour cream, condensed milk, add all the flour and soda, slaked with vinegar and cocoa.
Next, preheat the oven to 150-160 C.
Divide the entire dough into two parts. One hour...
1.Mix boiled eggs with mayonnaise.
2. Grate the cheese and mix with mayonnaise.
3. Grind the fried fish and mix with mayonnaise.
Ingredients:
For the test:
flour - 400 grams
eggs - 5 pieces
sugar - 2 cups
butter - 200 grams
sour cream - 1 glass
slaked soda - 1 teaspoon
cocoa - 2 tablespoons
flour - 2 tablespoons
sunflower oil - for lubrication
For cream:
sour cream - 200 milliliters
sugar - to taste
Ingredients:
For the test:
eggs - 3 pieces
sugar - 1 glass
butter or margarine - 100 grams
honey - 3 tablespoons
soda - 2 teaspoons
flour - 2.5 cups
For cream:
sour cream - 500 grams
sugar - 1 glass
vanilla sugar - 1 sachet
Ingredients for the Silver Wedding cake:
wheat flour - 2 cups
powdered sugar - one and a half cups
butter - 450 grams
egg - 3 pieces
sour cream - 1 glass
baking soda - half a teaspoon
vinegar 3% - 1 teaspoon
seedless raisins - 1 cup
roasted peanuts - half a cup
poppy seed - half a glass
condensed milk - 1 glass
vanillin - 1 gram
cognac - half a teaspoon
lemon juice - 1 tablespoon
marzipan - 500 grams
mastic - 250 grams
drawing mass - 100 grams
caramel beads - 30 grams
Recipe for February 14 - Valentine Cake
Ingredients for Valentine's Cake:
For the biscuit you will need:
egg - 1 piece
sugar - half a glass
sour cream - 100 grams
mayonnaise - 50 grams
flour until thick sour cream
Recipe for February 14 - Chocolate and honey cake
Ingredients for chocolate honey cake:
To prepare the dough you will need:
sugar - 200 grams
softened butter - 200 grams
flour - 200 grams
eggs - 3 pieces
baking soda slaked with vinegar - 1 teaspoon
cocoa powder - 1 tablespoon
milk chocolate - 100 grams
honey (liquid, if you have candied honey, you need to melt it in a water bath) - 100 milliliters
hot water - 200 milliliters
Apple Cake Ingredients:
Shortbread dough:
wheat flour - 200 grams
granulated sugar - 80 grams
cinnamon - 15 grams
chicken egg - 1 piece
butter or margarine - 100 grams
soda and salt - on the tip of a spoon
Ingredients for Chocolate Cranberry Cake:
flour - 1.5 cups
cocoa powder - 225 grams
soda - 2 teaspoons
salt - 1 teaspoon
butter - 125 grams
sugar - 1.5 cups
Liver snack cake “I want more”
Vegetable cake "July squash"
Vegetable cake "Kaleidoscope"
Cake "Royal"
We hope that the provided recipes regarding milk cake crust recipe are exactly what you wanted to find. We will always be glad to see you!
Hi all. Today I will share with you a recipe for a simply extraordinary sponge cake. This is a vanilla sponge cake with hot milk. Everyone - everyone, cook urgently! I promise you - this biscuit will not leave you indifferent.
To be honest, I thought that I wouldn’t find anything better for myself. When I came up with it, it was only at the very last moment that I decided to make a new biscuit. And I was so delighted with it! It's simply incredibly delicious. I’ll be honest, he never got to the cake, we ate it just like that, without cream or toppings, and we had to urgently prepare a second portion.
How to make the most delicious sponge cake with hot milk and butter, recipe with photos step by step.
Ingredients for a mold diameter of 18 cm:
- 3 eggs
- 150 grams of sugar
- 165 grams flour
- a bag of vanilla sugar (10−15 grams)
- 120 grams of milk
- 60 grams butter
- a pinch of salt
- teaspoon baking powder
Yield approximately 530 grams.
Preparation:
Since all the preparation takes about 10-15 minutes, we’ll prepare the oven and mold in advance.
Preheat the oven to 170º top-bottom mode without convection.
Let's prepare the baking dish. I bake in a springform ring wrapped in foil.
Personally, I don’t grease the sides with anything, but you can first grease the sides of the pan with butter and sprinkle with flour. Place parchment on the bottom of the mold.
Place the eggs in the mixer bowl and begin beating with a pinch of salt. The eggs should be at room temperature so they will beat better.
As soon as a good foam appears on the surface, we begin to gradually add our granulated sugar and vanilla sugar without stopping whisking.
Separately, I would like to say about vanilla sugar, if it is possible to buy such sugar with natural vanilla, then please find it! This incredible aroma and black dots will not leave you indifferent. The brand of this sugar is Dr. Oetker.
Beat the egg mixture for 5-7 minutes, depending on the power of your mixer (at the moment I generally have a food processor with minimal power, I beat for 10 minutes, but still did not achieve the desired effect).
The mass should increase in volume very well and hold its shape a little. Since my mixer was not powerful enough, and there is no other one in the house, I will show you what the egg mass should look like using the example of my photo for. (by the way, it’s also incredibly tasty! I recommend trying it)
This is the ideal to which we must strive. But I want to note that even with such an imperfect structure as mine, the sponge cake turned out excellent.
While the eggs are being beaten, you need to sift the flour and baking powder and mix them.
Pour our milk into a saucepan and place the butter cut into cubes there. Place on the stove over medium heat. We wait until the oil has completely dispersed. There is no need to boil; as soon as the mixture becomes homogeneous, remove from heat.
Using a silicone spatula, stir the flour mixture into the egg mixture using gentle movements from bottom to top. We need to preserve as much of the airiness of the beaten eggs as possible. It is better to mix in the flour in 2-3 additions, and not all at once.
The dough will be thick at this stage, don’t be alarmed.
As soon as the mass has become homogeneous without lumps, pour hot milk into it.
Mix as carefully as possible.
Pour our dough into the prepared pan and place it in the preheated oven. Bake at 170º for 35-40 minutes.
As always, we determine the readiness of the biscuit using a wooden skewer: it comes out dry - take it out. It is better not to open the oven for the first 30 minutes. The finished biscuit should spring back when pressed.
First, we cool our biscuit in the mold for about 15 minutes. Next, we run a knife along the edge, freeing it from the mold.
Take out the biscuit and cool on a wire rack.
We wrap it in film and put it in the refrigerator for 8-10 hours to ripen. The height of the finished biscuit is 5-6 cm.
I always put the biscuits in the refrigerator overnight.
In the morning we cut our sponge cake into 3 layers.
I made this wonderful sponge cake. But, in my opinion, the most delicious combination is still with sour berries, because the biscuit itself is quite sweet.
This is what the vanilla sponge cake looked like.
A couple of lines from myself. If you are looking for a sponge cake where you don’t have to separate the yolks and whites for whipping, this is your option. A huge plus is the ease of preparation, the sponge cake does not require soaking at all (unless you are a fan of “wet cakes”), it is not at all capricious (compared to angel sponge cakes). Well, the taste... is very rich, it is very self-sufficient (you can easily just prepare it for tea and eat it without any cream). The texture is quite dense and will withstand heavy fillings.
Well, you understand - we need to prepare urgently)
Find the recipe for the cake itself here -.
If you want to bake a sponge cake in a mold of a different size, then in this article I wrote in detail how to count all the ingredients -.
Enjoy your meal.
Simple chocolate cakes with cocoa are an ideal option for housewives who have guests on the doorstep and simply do not have time to make complex desserts. By using cocoa powder for chocolate cakes, you save precious minutes by not having to grate or melt the chocolate. The taste of such products is no less rich, and the calorie content is slightly lower than that of baked goods with chocolate.
Recipes for chocolate cakes with sour cream and cocoa
Chocolate cake with cocoa “Evening”
Required. For the test: 350 g flour, 300 g sugar, 250 g condensed milk, 250 g mayonnaise, 4 eggs, 3 tablespoons cocoa powder, 1 teaspoon baking soda, ½ teaspoon 3% vinegar, 2 teaspoons margarine, 2 teaspoons breading crackers.
For cream: 500 g sour cream, 250 g powdered sugar, 1 orange, 150 g chopped walnut kernels.
Cooking method. To prepare the dough, beat eggs with sugar, add mayonnaise, condensed milk, soda slaked with vinegar, flour, cocoa and knead the dough. Place the finished dough in a mold greased with margarine and sprinkled with breadcrumbs and bake in an oven preheated to 200°C for 30 minutes.
To prepare the cream, wash, peel and grate the orange. Beat cooled sour cream and powdered sugar with a mixer, add orange and nuts, mix thoroughly.
Cut the cake lengthwise, spread ½ of the prepared cream and connect both parts. Spread the top and sides of the chocolate cake with cocoa with the remaining cream and decorate with grated chocolate.
Chocolate cake with cocoa and sour cream-nut filling
Required. 1 tbsp. sugar, 1 tbsp. flour, 2 tbsp. spoons of cocoa powder, 2 tbsp. sour cream, 1 tbsp. l. oils, a pinch of soda.
For filling: 1 tbsp. sour cream, 3 tbsp. sugar, 1 tbsp. nuts
For decoration: 1 tbsp. sugar, 4 tsp. cocoa, 40 g butter, 4 tbsp. l. milk.
Cooking method. Grind the butter with sugar, add sour cream, flour, cocoa powder and soda. Divide the finished dough into 2 parts, add cocoa to one of them. Bake 3 white and 3 dark cakes.
For filling: beat sour cream with sugar, add nuts.
Spread the dark cake with the filling, sprinkle with nuts, put the white cake on top and spread with the filling again. Repeat several times.
To decorate the chocolate cake with sour cream and cocoa, mix all the ingredients and place in a water bath.
Chocolate cake with cocoa and sour cream “Black Prince”
Ingredients:
- 2 tbsp. spoons of cocoa powder
- 1/2 can of condensed milk
- 200 g sour cream
- 1 cup flour
- 2 eggs
- 2 tbsp. spoons of sugar
- vinegar
For cream:
- 200 g butter
- 1/2 cup sugar
- 1/2 can of condensed milk
- 2 tbsp. spoons of cocoa powder
For fondant:
- 50 g butter
- 50 g sour cream
- 1 tbsp. spoon of sugar
- 2 tbsp. spoons of cocoa powder
Cooking method.
Beat eggs with sugar. After this, gradually, without ceasing to beat, add sour cream, condensed milk, flour and cocoa.
Quench the soda in vinegar and also add to the dough.
(You can add vanillin.)
If you beat the dough with a mixer, the cakes turn out to be very tender, so it is better to bake them thinner. If you do it manually, you can make 2 cakes and then cut them.
To prepare the cream, beat the butter with sugar, condensed milk and cocoa.
To make the fudge, melt the butter.
Add sugar, sour cream and cocoa, mix.
Bring the mixture to a boil and let cool until the mixture thickens.
Chocolate cake with cocoa “Tatyana”
Ingredients:
For the test:
- 1 cup sour cream
- 1 cup of sugar
- 1/2 teaspoon soda
- 1.5 cups flour
- 1 tbsp. spoon cocoa
For cream:
- 1.5 cups sour cream
- 1 cup of sugar
Cooking method:
Beat sour cream with sugar, add soda and flour.
Knead the dough, let stand for 20 minutes. Divide into 2 parts, add cocoa to one part. Bake the cakes, cut each cake into 2 layers.
Spread with cream and decorate with walnut halves.
To prepare the cream, beat sour cream with sugar.
Chocolate cake with cocoa “Rizhsky”
Ingredients:
For the test:
- 4 eggs
- 2 cups sugar
- 2 cups sour cream
- 3 cups flour
- 1 teaspoon soda
- 200 g butter
- vanillin
- 2 teaspoons cocoa
Cooking method:
Grind the yolks with sugar until white, beat the whites, mix. Add sour cream, vanillin, add flour. Knead the dough, divide into 3 parts. Put cocoa in one part.
Cut the frozen butter into small pieces and push it deep into the dough so that it is not visible.
Bake for 50–55 minutes. Coat the chocolate cake with cocoa prepared according to this recipe with cream and sprinkle with grated chocolate on top.
Look at the photos for the chocolate cocoa cake recipes presented on this page:
Recipes for chocolate cakes with cocoa cream
Chocolate cake with cocoa and chocolate buttercream
Ingredients:
For the test: 300 g sugar, 100 g wheat flour, 2 tbsp. spoons of cocoa powder, 3 tbsp. l. poppy seeds, 10 eggs, 50 g ground almonds, 50 g semolina, 50 g potato starch, 100 g butter, 1 bag of vanilla sugar, 2 tsp. margarine.
For buttercream: 300 ml cream, 300 g sugar, 1 packet of vanilla sugar.
For chocolate cream: 100 g sugar, 100 g butter, 1 tbsp. l. flour, 100 ml milk, 2 tbsp. l. cocoa, 1 tbsp. l. berry syrup.
Cooking method:
To prepare, break the eggs and separate the whites from the yolks. Beat the whites with a mixer. Grind the yolks with sugar, add softened butter, flour, cocoa powder, poppy seeds, almonds, semolina, starch, vanilla sugar, mix. Pour in the whites and knead the dough.
Place the dough in a mold greased with margarine and bake in an oven preheated to 200 °C for 30–35 minutes. Cool the product.
To prepare the buttercream, mix the cream with sugar, beat with a mixer and add vanilla sugar.
To prepare the chocolate cream, beat the softened butter with a mixer.
Pour sugar into boiling milk and, stirring, cook for 3 minutes, cool, combine with butter, add flour, cocoa and berry syrup. Beat the cream with a mixer.
Grease the cakes with butter cream and combine. Spread the top and sides of the cake with chocolate cream. Place the cake in a cool place for 2 hours.
Chocolate cake with cocoa “Currant”
Ingredients:
2 half cups flour, 1/2 cup granulated sugar, 3 eggs, 2 tbsp. l. cream or 3 tbsp. l. melted butter, 1/2 cup sour cream, 1 tbsp. l. (without top) baking soda, 1 cup of grated black currants (you can grate the berries from the compote), vanillin (optional).
For cream: 1/2 cup thick sour cream, 1/2 cup granulated sugar, 3 tbsp. l. (without top) cocoa powder.
For the chocolate fudge: 2 tbsp. l. cocoa powder, 3/4 cup powdered sugar, 4 tbsp. l. milk, 3 tbsp. l. butter.
Cooking method:
Beat the eggs with sugar into a fluffy mass, add, continuing to knead, pounded butter, grated currants, sour cream mixed with 1 tbsp. l. soda (more soda than usual, taking into account the fact that currants are included in the dough). Mix everything well again and quickly, without ceasing stirring, add flour and vanillin. The finished dough should not be very stiff.
Then divide the dough into 2 parts and bake 2 cakes in a pre-greased pan.
Prepare the cream. To do this, mix cocoa with sugar, combine with cold thick sour cream and beat into a strong fluffy mass.
Grease all the cakes with the prepared cream and place them one on top of the other.
Prepare. To do this, mix cocoa with powdered sugar, pour in hot milk and, stirring, heat the mixture over low heat until the sugar dissolves.
Remove from heat, add butter, stir.
Pour the hot mixture over the prepared cake.
After hardening, keep the chocolate cake with cocoa cream in the refrigerator until serving.
Chocolate cake with cocoa from cupcake
Ingredients:
Ready stale cake
Ingredients for panache cream: milk – 1 l, egg yolks – 3 pcs., eggs – 2 pcs., granulated sugar – 150 g, flour – 50 g, instant coffee – 1 teaspoon, cocoa powder – 2 tbsp. spoons, vanilla sugar – 2 sachets, refined sugar – 8 pieces; for Kandy cream: fine sugar - 1 cup, sour cream - 0.25 cups, honey - 0.25 cups, crushed walnut kernels - 0.5 cups.
Cut the finished slightly stale cake lengthwise or crosswise into thin slices.
Separately prepare the panache. Mix eggs and yolks with granulated sugar and flour, gradually adding boiling milk. Keep the bowl with the cream over low heat, stirring the mixture well and bring almost to a boil. Add butter, mix and transfer the cream into four bowls: add instant coffee to the first, cocoa powder to the second, vanilla sugar to the third and caramel made from dissolved refined sugar and 3 tablespoons of hot water (sugar first). brown in a dry frying pan, add water and heat over low heat until the sugar caramelizes).
Preparing kandi cream. Mix together sugar, sour cream, honey and cook, stirring, over low heat until the sugar is completely dissolved. Add butter, stirring constantly, and bring to a boil. Remove the cream from the heat and whisk until the mixture thickens and turns dark. Little by little, stir in the crushed nuts into the cream and immediately pour it over the cake. Smooth the surface of the cake with a knife dipped in hot water and serve the cake.
Place the cupcakes cut into pieces in layers on a flat dish, greasing each layer with one of the four types of prepared “panache” cream, and pour “kandi” cream on top.
Simple chocolate cakes with milk and cocoa: recipes for home
Chocolate cake with cocoa and milk
Ingredients:
- 1/2 cup flour
- 1/2 cup sugar
- 1 egg
- 2 tbsp. spoons of butter
- 1/4 teaspoon baking soda
- 1 cup sour cream
- 1/4 cup milk
For cream:
- 1/2 cup sugar
- 2 eggs
- 2 tbsp. spoons of flour
- 1 liter of milk
- 300–400 g butter
- 2 tbsp. spoons of cocoa powder
- 1 cup currant jam
- 1 lemon
- Vanillin
Cooking method:
Grind sugar with egg and butter.
Mix sour cream with soda (slaked with vinegar) and milk. Connect everything; slowly add flour and knead the dough well. Divide it into 7 parts; roll out and bake.
To prepare the cream, grind sugar with eggs; add flour and a little milk. Beat.
Separately, bring the milk to a boil. When it boils, remove from heat and slowly pour into the cream.
When the mixture has dispersed, put it on the fire and let it thicken to the consistency of sour cream. Remove from heat, add a pinch of vanillin and butter. Divide the cream into 2 parts: add cocoa to one, and lemon, grated with peel, to the other. There is no need to cool the cream.
Place the cakes on a dish with high sides in the following order: cake – cocoa cream – cake – lemon cream – cake – cocoa cream – cake – currant jam (or currants mashed with sugar) – cake – lemon cream – cake – cream with cocoa – cake layer – cream with lemon.
Pour the remaining cream over this entire structure (the cake should be tall) so that the cakes “float” in it and leave for 7 hours.
After this, refrigerate the chocolate cake with milk and cocoa for the same 8 hours.
Chocolate cake with cocoa, butter and chocolate cream
Required. For the test: 400 g flour, 100 g cocoa powder, 500 g sugar, 12 eggs, 2 teaspoons margarine, 1 tablespoon breadcrumbs.
For buttercream: 150 g sugar, 150 g butter, 2 eggs, 100 ml milk, 1 packet of vanilla sugar.
For chocolate cream: 150 g sugar, 150 g butter, 2 eggs, 150 ml milk, 2 tablespoons cocoa powder, 1 bag of vanilla sugar.
For impregnation: 100 g sugar syrup, 1 sachet of vanilla sugar.
Cooking method. To prepare a chocolate cake with cocoa according to this simple recipe, carefully break the eggs and separate the whites from the yolks. Beat the whites with a mixer. Grind the yolks with sugar, add flour, cocoa powder, add whites and mix.
Place the dough in a mold greased with margarine and sprinkled with breadcrumbs and bake in an oven preheated to 200°C for 30 minutes.
To prepare the butter cream, pour sugar into hot milk, stir until the sugar is completely dissolved, combine with beaten eggs, add softened butter, vanilla sugar and beat with a mixer.
To prepare chocolate cream, pour sugar into hot milk, stir until the sugar is completely dissolved, combine with beaten eggs, add softened butter, vanilla sugar, cocoa and beat with a mixer.
To prepare the impregnation, mix sugar syrup with vanilla sugar, bring to a boil and cool.
Cut the finished sponge cake of this simple chocolate cake with cocoa into two parts, soak the cakes in syrup, and spread with butter cream. Combine the cakes. Cover the top and sides of the cake with chocolate cream.
The “Honey cake” cake made from shortcakes is one of my favorite cakes. I usually cook it for some kind of celebration. So I prepared this honey cake for the birthday of my granddaughter, who turned 3 years old. Children's paraphernalia is present in the design of the cake. For other celebrations, you can take the same recipe, but arrange it according to the occasion.
To prepare the Honey cake with milk, I will make a lot of cakes from the dough, which need to be folded one on top of the other, sandwiched with custard. Honey is added to the dough, which gives the delicacy its name. My honey today is thick, so I won’t need a lot of it: even two tablespoons will contain a lot of honey by weight. If you have to use liquid honey, you can take twice as much.
If the honey is thick, then you need to first keep it in a warm place, for example near the stove, so that it becomes softer.
First we need to grind the eggs with sugar. You can do this with a spoon, whisk or mixer. There is no need to whip, you just need to grind the sugar until the grains disappear.
Add milk and honey to the eggs with sugar. If the honey is too hard, then the mixer may not be able to handle it, then it will need to be heated a little in a water bath.
Pour 3 tablespoons of flour onto the table and spread it over the surface. Place the dough on it, and add another spoonful of flour on top of the dough. Now we will do the kneading by hand. During the kneading process we will add flour to the topping.
The dough should be of such density that it holds its shape so that it can be divided into pieces and rolled out. If necessary, you can add more flour to achieve the desired result.
Divide the dough into 5-8 parts. The number of parts will depend on the size of your pan and how thick the cakes will be.
Roll out each part into a layer. It is better if the cakes are thin, so they will be better soaked in the cream and it will be tastier. Place the cake on a baking sheet greased with vegetable oil and bake until it is ready. This will take 5-10 minutes.
So let’s bake all the cakes, I have 6 of them.
Let's prepare the custard. I have already told you how to prepare the cream for Medovik earlier in. I'll add sugar to the milk and put it on the fire. I will dilute the flour with cold milk and add it to the milk that is standing on the fire. Stirring, bring to a boil. Let the resulting viscous mass cool and then add it to the oil in small portions. Beat the cream with a mixer until smooth, adding cognac or other flavoring.
I will sequentially grease all the cakes with this cream (I will leave one for the crumbs), stacking them on top of each other.
For decoration, I bought figurines of my granddaughter’s favorite cartoon characters in advance. And I made some other details of the decoration myself from mastic.
To make it, I used rings of different sizes in the shape of a flower.
Here's what I got.
I crush one cake layer (usually I take the crispiest one) with a culinary hammer into large crumbs for sprinkling the cake.
Let's start decorating. All we have to do is collect all the design elements in one place. First, generously sprinkle the cake with crumbs on top and sides. And then we will arrange the decorative elements as we like. Along the perimeter I placed the flowers that I made from mastic earlier. You can see how I did this.
Place the cake in a cold place for 10 hours to soak. The “Honey cake” made with milk was a success!
Help yourself!
