Алексей Сабадырь
The art of desserts: the best cake recipes

© Алексей Сабадырь, 2024

ISBN 978-5-0062-2397-4

Created with Ridero smart publishing system

 
Chocolate cake
 
 
Ingredients:
 
 
For the test:
 
 
200 g dark chocolate
200 g butter
200 g sugar
4 eggs
150 g flour
1 tsp. baking powder
50 g cocoa powder
1 tsp. vanilla extract
a pinch of salt
 
 
For cream:
 
 
300 g dark chocolate
200 g cream
50 g butter
2 tbsp. l. honey or brown sugar
 
 
Decor:
 
 
fresh berries or nuts
chocolate chips
 
 
Instructions:
 

Let’s start with the test. Preheat the oven to 180 degrees. Grease a baking dish with butter and sprinkle with flour.

Melt dark chocolate with butter in a double boiler, stirring constantly. Let cool a little.

In a separate bowl, beat eggs with sugar until fluffy. Gradually add vanilla, salt and melted chocolate. Sift flour, cocoa powder and baking powder, add to the dough, gently mixing until smooth.

Pour the batter into the prepared pan and bake in the preheated oven for about 25—30 minutes until done. Test doneness by inserting a wooden skewer into the center of the cake – if it comes out clean, the cake is ready.

While the cake is cooling, let’s start preparing the cream. Melt dark chocolate along with cream in a water bath, add butter and honey. Stir until the cream is smooth and homogeneous.

Cut the cooled cake into two equal parts. Grease one part with cream, cover with the other half of the cake and cover the top and sides with the remaining cream.

Decorate the chocolate cake with fresh berries, nuts or chocolate chips.

Raspberry cheesecake

Ingredients:

For the crust:

200 g shortbread cookies

100 g melted butter

For filling:

500 g Philadelphia cheese

200 g sugar

3 eggs

200 g raspberry puree

1 teaspoon vanilla extract

2 tablespoons starch

For decoration:

Fresh raspberries

Chocolate chips

mint leaves

Preparation:

Preparing the crust

Crush the cookies into crumbs.

Melt the melted butter.

Mix cookie crumbs with melted butter.

Spoon the mixture into the bottom of the baking dish and spread evenly to form a crust.

Place the pan in the refrigerator while you prepare the filling.

Preparing the filling

In a large bowl, whisk together Philadelphia cheese and sugar until smooth.

Add the eggs, one by one, beating thoroughly after each addition.

Add raspberry puree, vanilla extract and cornstarch, continuing to whisk until all ingredients are combined.

Assembly and baking

Pour the filling onto the frozen crust.

Preheat the oven to 160° C.

Bake the cheesecake in the oven for 50—60 minutes or until the filling is set.

After baking, cool the cheesecake at room temperature, then refrigerate for a few hours or preferably overnight.

Decoration

Once cooled, top the cheesecake with fresh raspberries, chocolate chips and mint leaves for garnish.

Tiramisu cake

Tiramisu is a classic Italian dessert that consists of layers of creamy cream and coffee-soaked candies. This dessert is perfect for parties or cozy family dinners. Here is a detailed recipe on how to make tiramisu.

 
Ingredients:
 
 
500 g mascarpone
4 eggs
150 g sugar
1 teaspoon vanilla extract
1 1/2 cups strong coffee, chilled
1/2 cup amaretto (Italian liqueur)
24 savoiardi candies
cocoa for sprinkling
 
 
Instructions:
 

In a large bowl, whisk together the mascarpone, sugar and vanilla extract until smooth and creamy.

In another bowl, beat the eggs with a mixer until fluffy foam forms.

Gradually add the beaten eggs to the mascarpone cream, stirring gently until smooth.

Combine chilled coffee with amaretto in a shallow bowl.

At a time, dip 1—2 savoiardi candies in the coffee mixture and place them in a single layer on the bottom of a rectangular or round baking dish.

Apply half of the prepared mascarpone cream onto the layer of soaked candies.

Repeat this process with another layer of soaked candy canes and remaining mascarpone cream.

Sprinkle the tiramisu with a layer of cocoa.

Cover the mold with film and place in the refrigerator for several hours to allow the dessert to soak and harden.

Sprinkle the tiramisu with an additional layer of cocoa before serving.

Raffaello cake

Ingredients:

 
200 g shortbread cookies (any without filling will do)
100 g coconut flakes
400 g mascarpone
200 g condensed milk
200 ml cream (35% fat)
50 g butter
50 g white chocolate
50 g sugar
vanilla extract
coconut flakes and coconut petals for decoration
 

Preparation:

Grind the cookies in a blender until crumbly.

Add coconut flakes to cookie crumbs.

Melt the butter and add to the coconut cookie crumbs.

Stir until smooth.

Place the coconut cookie crumbs into a bottomed cake tin (20—22 cm in diameter) and press down.

Place the mold in the freezer.

In a bowl, mix mascarpone, condensed milk, vanilla extract.

Whip the cream until thick and add to the mascarpone.

Stir until smooth.

Remove the pan from the freezer and spoon the cream onto the cookies.

Smooth the surface and refrigerate for 2 hours.

To make the frosting, combine the butter, white chocolate and sugar in a bowl.

Melt in the microwave or in a water bath.

Remove the cake from the refrigerator and pour the frosting over it.

Sprinkle with coconut flakes and coconut petals.

Place the cake in the refrigerator for several hours to soak.

Blueberry pie

Ingredients:

250 g flour

150 g butter

100 g sugar

1 egg

1 teaspoon vanilla extract

500 g blueberries

100 g sugar

2 tablespoons starch

juice of half a lemon

cream for decoration (optional)

Instructions:

Mix flour and salt in a bowl. Add the chopped butter and rub it into the flour until you get tiny pieces. Add sugar, egg and vanilla extract, kneading the dough until smooth.

Form the dough into a ball and wrap it in film. Leave the dough to rest in the refrigerator for 30 minutes.

At this time, prepare the filling. In a large bowl, combine blueberries, sugar, cornstarch and lemon juice. Stir until all ingredients are evenly combined.

Preheat the oven to 180° C.

Divide the dough into two parts – one for the bottom of the pie, the other for the top. Roll half of the dough into the bottom of the baking dish, making sure the dough covers the bottom and sides.

Pour the filling into the prepared pan.

Roll out the second part of the dough and cut it into narrow strips. Arrange the strips through the filling in a lattice pattern.

Brush the top of the pie with egg and place in the oven. Bake the pie for 45—50 minutes until the crust is golden.

Let the pie sit for 15—20 minutes before serving.

Serve pie with whipped cream, if desired.

Caramel cake

Ingredients:

200 g butter

200 g sugar

4 eggs

200 g flour

1 tsp baking powder

1 tsp vanilla extract or vanilla sugar

200 ml caramel sauce or condensed milk

For caramel cream:

200 g butter

200 g sugar

200 ml cream

200 g boiled condensed milk

Instructions:

Beat butter and sugar until thick foam. Add one egg at a time, continuing to beat.

Gradually add flour, baking powder and vanilla extract. Mix the dough thoroughly.

Place the dough in a baking dish and grease the bottom and sides with oil. Bake in a preheated oven at 180 degrees for about 30—40 minutes, or until the cake is golden brown.

Let the cake cool, then cut it into two halves.

For the caramel cream, beat the butter and sugar until smooth. Gradually add cream and boiled condensed milk, continuing to beat.

Spread half the cake with caramel cream, then cover with the other half of the cake.

Place caramel cream on top and sides of the cake.

Decorate the finished cake with caramel slices or sprinkle with ground nuts.

Honey cake

Ingredients:

4 eggs

1 teaspoon baking soda

1 cup of sugar

2 cups of flour

150 g butter

500 g honey

500 g sour cream

1 teaspoon vinegar

200 g nuts (walnuts, almonds or nuts to taste)

Preparation:

Beat eggs with sugar until fluffy.

Add baking soda, slaked with vinegar, and flour, gradually stirring.

Divide the dough into 6 equal parts and grind them into cakes 3—4 mm thick.

Bake the cakes in the oven at 180 degrees until golden brown. Cool the cakes.

Melt the butter, add honey and bring to a boil. Cook the syrup for 5 minutes, stirring constantly.

Chop the nuts and fry in a dry frying pan.

Mix sour cream with nuts.

Assemble the honey cake by layering the cakes with sour cream. Lubricate the top and sides with cream too.

Cover the honey cake with the remaining cream. Sprinkle coarsely chopped nuts on top and refrigerate for 3—4 hours until the cake is soaked in cream.

Fruit cake

Fruit cake is a delicious delicacy that is sure to please both children and adults. This cake is light and refreshing thanks to the addition of fresh fruit. We used ripe berries in this recipe, but you can also add any other fruit you like.

 
Ingredients:
 
 
2 eggs
120 g sugar
120 g flour
1 tsp baking powder
1 tsp vanilla sugar
300 g butter
200 g sour cream
300 g fresh berries (strawberries, raspberries, blueberries)
200 g fresh fruit (kiwi, peaches, oranges)
200 ml whipped cream
50 g chocolate (for decoration)
 
 
Instructions:
 

Preheat the oven to 180° C. Line a 24cm baking dish with parchment paper.

Separate the eggs into whites and yolks. Beat the whites with half the sugar until stiff peaks form.

In another bowl, beat the butter, remaining half the sugar and vanilla until fluffy. Add yolks and flour, mix.

Gradually add the beaten egg whites to the batter, stirring gently to maintain a fluffy texture.

Place the dough in the prepared pan and place in the oven for 25—30 minutes. Check the doneness of the cake with a toothpick – if it comes out clean, the cake is ready.

Cool the cake on a wire rack and cut it horizontally into two layers.

Whip the cream until peaks form.

After spreading sour cream on one half of the cake, distribute the berries evenly on it. Place the second cake layer on top.

Decorate the cake with the remaining fruit and whipped cream.

Melt the chocolate and decorate the cake by creating patterns.

Transfer the cake to a plate and chill in the refrigerator until serving.

Mint chocolate cake

Ingredients:

For the biscuit:

200 g flour

200 g sugar

6 eggs

100 g cocoa powder

1 tsp baking powder

1 tsp vanilla extract

For cream:

300 g dark chocolate

200 g cream

100 g butter

2 tbsp. fresh mint

1 tsp vanilla extract

100 g sugar

For decoration:

fresh mint

chocolate chips

Preparation:

Let’s start by preparing the biscuit. Preheat the oven to 180 degrees. Beat eggs with sugar until bright foam forms. Gradually add flour, cocoa powder, baking powder and vanilla extract. Mix thoroughly.

Pour the batter into the baking pan and bake in the preheated oven for about 30—35 minutes. Check the readiness of the biscuit by inserting a toothpick into it. If it comes out dry, the biscuit is ready. Let it cool completely.

Now let’s start preparing the cream. Melt the chocolate along with the butter in a water bath. Add fresh mint and vanilla extract and mix thoroughly.

In a separate container, beat the cream and sugar until stiff. Gradually add whipped cream to chocolate mixture and mix gently.

Now let’s assemble the cake. Cut the biscuit horizontally into two parts. Spread half the cream onto one half of the sponge, then cover with the other half of the sponge and spread the remaining cream evenly. Make sure the cream is thoroughly distributed throughout the cake.

Decorate the cake with fresh mint and chocolate chips. Place the cake in the refrigerator for several hours to allow the cream to harden.

Truffle cake

Ingredients:

200 g dark chocolate

200 g butter

200 g sugar

4 eggs

200 g flour

1 tsp baking powder

200 g chocolate for coating

200 g cream

2 tbsp. cocoa powder

2 tbsp. butter