First of all, you need to prepare the biscuit. To do this, beat the yolks with 2/3 of the sugar, then beat the whites separately until strong peaks form. To make them beat well, add a pinch of salt. Proteins must be chilled. Fold the whites into the yolks, add the rest of the sugar and beat again. Sift the flour and add it to the beaten eggs. Stir.
Place the mixture in a rectangular baking dish. Lubricate it with vegetable oil or line it with oiled paper. Bake the biscuit for half an hour at one hundred and eighty degrees. Cool and remove the crust from the mold. Leave it on the wire rack overnight to ripen.
When the biscuit is completely ready, trim off the corners. You should get a kind of semicircular or oval shape. Crumble the corners using a blender. If they are too light, brown the crumbs in a frying pan.
Prepare the syrup. To do this, mix one hundred grams of sugar and one hundred and fifteen milliliters of water in a bowl. Heat the mixture, stir it until the granulated sugar is completely dissolved. Cool and pour in cognac.
Now you need to boil the syrup for the cream called “Charlotte”. To do this, mix two raw chicken yolks, one hundred and twenty-five milliliters of milk and one hundred and eighty-five grams of sugar in a saucepan. Place the ingredients on the stove and bring to a boil very slowly so that the yolks do not curdle.
When the syrup boils, cook it for five to seven minutes until large bubbles appear on the surface. The syrup should be similar in consistency to condensed milk (and taste like it).
Using a mixer or food processor, beat the butter and powdered sugar until light.
Pour sugar syrup into the butter and sugar, one spoon at a time, stirring constantly. Beat with a mixer and pour in cognac. Stir the resulting cream with a spoon. It should be slightly porous. Divide the cream into two parts.
Add cocoa powder to one of the parts and mix well. Place the chocolate cream into a piping bag. The rest will be used to grease the sides of the cake.
The “Fairy Tale” cake acquired its classic appearance during the union: a bright “log” covered with cream roses and crumbs was scattered instantly, and families shared homemade recipes and kept them as an heirloom. Nowadays, it won’t be difficult to find a dozen variants of the classic delicacy, and the same number of various modifications to suit your taste.
Any sweet tooth will love the combination of a light filling with a classic porous base, and one serving is more than enough to feed a dozen eaters with this unique dessert. Before you bake the “Fairy Tale” cake at home, you should stock up on cake layers, the peculiarity of which is considered to be a dense texture, similar to a cupcake. Thanks to syrup with cognac, they were softened, and only then they were supplemented with light charlotte cream and the decoration began.
If you are still desperately trying to find that same version of the “Fairy Tale” cake on the shelves, then, most likely, your efforts will end in failure: against the backdrop of the modern sweet variety, the recipes of that era fade into the background. Fortunately, market shelves are still full of accessible components that will help you build a masterpiece with your own hands.
Ingredients:
For the biscuit:
For the syrup:
For charlotte cream:
Preparation
The “Winter's Tale” cake, the recipe of which, it would seem, should be tied to a specific season, actually got its name because of its appearance: light layers of “angel” sponge cake with mousse filling and coconut sprinkles clearly resemble snow-covered snowdrifts. The mousse itself is made from just one ingredient - cold coconut cream.
Ingredients:
Preparation
You can get rid of the long fuss inherent in preparing desserts if you give preference to this option. Juicy, heavy and filled with a mixture of a wide variety of dried fruits, it will be on your table within the next hour and can easily satisfy the hunger of six eaters. Feel free to diversify the range of additives at your discretion.
Ingredients:
Preparation
The “Fairy Tale” cake with poppy seeds, nuts and raisins is a complex confectionery masterpiece that will require a little more time than each of the variations described above. The fact is that each layer has different fillers, which are connected together with a condensed air mixture. As a rule, ganache and leftover nuts are used for decoration, but you can let your imagination run wild.
Ingredients:
For the cakes:
For cream:
Preparation
The usual Soviet sweets were replaced by variations of sweet rolls with various fillings, lighter and airier, as well as the base itself. One of the most popular was the modification of the classic “Black Forest”, which was received with a bang. You can form it especially quickly by purchasing a ready-made base with the addition of cocoa or chocolate.
Ingredients:
Preparation
Oriental sweets have a rather monotonous appearance: you won’t find colored roses or chocolate monograms in them - everything is rather modest. But a rich, rich taste can balance the modest appearance, and proof of this is the following “Fairy Tale” cake, which, if desired, can be supplemented with nuts or candied fruits.
Ingredients:
Preparation
The “Fairy Tale” cake, the recipe for which has found its place in the cuisines of different cultures, has acquired several modifications even in our country. This recipe is simple and is a variant of the usual “Honey cake”, which is covered with ganache before serving. If desired, you can add chocolate to the cakes themselves if you decide to make the dessert from scratch.
We are preparing a biscuit.
Beat the whites with half the sugar until soft peaks form.
Beat the yolks with the remaining sugar until white.
We combine the whites with the yolks. Gradually sift the flour and knead a light dough. Mix as carefully as possible to squeeze out as little air as possible from the dough.
Transfer the dough to a standard 30*40 oven sheet and carefully level it out. The sheet should be covered with parchment or a silicone mat.
Place the sheet in an oven preheated to 180 degrees and bake for 10-12 minutes.
Remove from the baking sheet, remove the parchment on which the sponge cake was baked, transfer the sponge cake itself to a fresh sheet of parchment and roll it into a roll (along with the parchment).
Leave to cool.
Prepare Charlotte cream.
Combine the yolk with water and stir until smooth. Add condensed milk and vanilla essence.
Mix with a whisk and place on low heat. Cook, stirring constantly, until thickened - if you lower a wooden spoon into the mixture, remove it and run your finger along the convex side of the spoon, the path from your finger should remain clear for some time. At the same time, make sure that the cream does not overheat, otherwise the yolk will curl and flake.
Cool completely, covering the surface of the syrup with film so that a crust does not form on it.
Beat the butter with a mixer until creamy. Gradually, without stopping whisking, add the syrup one spoon at a time, beating well after each addition.
Separate half of the cream. Add cocoa to the rest and beat again until smooth.
Separate 2 tbsp from the unpainted part. We paint one green, the second either pink, or leave it as is.
To make the syrup, combine sugar and water in a saucepan. Place on the stove and cook, stirring until the sugar dissolves. Remove from heat, add cognac and cool completely.
Carefully unroll the biscuit and remove the parchment. We trim the ends, grind the trimmings into crumbs and set aside for sprinkling on the sides.
Soak the biscuit with syrup. Let it sit for 10 minutes.
Spread the white cream onto the biscuit in an even layer.
Roll up the roll.
Divide the chocolate cream in half. Coat the roll with one half on all sides.
Sprinkle the sides with crumbs. Leave the top free.
Place the other half in a pastry bag. We lay it out in the form of a border around the perimeter of the upper part of the roll. decorate with reserved colored cream.
Let the cake rest in the refrigerator for 6-8 hours.
Enjoy your tea!
Fairy Tale Cake firmly occupies the position of popular desserts from the Soviet past. Its main highlight is the simplicity of the recipe and amazing design. The cake is prepared from sponge dough and butter cream. It can be baked in the form of a roll, a log or a rectangular one, but the decoration with cream in the form of a fairy meadow is its calling card. You've probably noticed cakes like this on the shelves of pastry shops decorated with roses, mushrooms, leaves and various curls. Fairy tale cake at home It will be much tastier than store-bought, since we use natural butter and condensed milk in the cream, and not their substitutes. But finding a good, proven Fairy Tale cake is not always easy. Just for you, dear users, I have step-by-step preparation of Fairy Tale cake according to GOST with photos. This is a very successful dessert recipe that may be useful for your children's parties.
| Biscuit | |
| Eggs | 4 things |
| Flour | 150 g |
| Sugar | 180 g |
| Charlotte cream | |
| Yolks | 2 pcs |
| Condensed milk | 240 g |
| Butter | 400 g |
| Water | 40 ml |
| Cocoa | 50 g |
| Vanilla essence | 1 tsp |
| Syrup for impregnation | |
| Sugar | 100 g |
| Cognac | 1 tbsp. |
| Water | 120 ml |
Before serving, cut the cake into portions with a sharp knife. Bon appetit!
Before we start preparing the cake, weigh out the sour cream to get rid of excess liquid. To do this, place a sieve on top of the bowl, cover it with four layers of gauze, and pour sour cream onto it. Leave the sour cream to drain for at least 4 hours. You can speed up the process by half by installing oppression on top.
When sour cream gets rid of excess liquid, it acquires a thick, creamy texture.
We are preparing a biscuit. To do this, sift 95 grams of flour, 30 grams of starch, 1/2 teaspoon of soda and 1/2 teaspoon of citric acid into a bowl. Mix all dry ingredients until smooth.
In a separate bowl, beat the egg with 100 grams of sugar until stiff foam.
Add sour cream to the beaten egg with sugar and beat again.
Gently add the flour mixture into the whipped mixture in several additions.
At the end, add 60 grams of poppy seeds, and finally mix everything.
Place the dough in a baking dish lined with parchment paper and place in the oven preheated to 180*C for 20 minutes.
Immediately turn the finished biscuit onto a wire rack and leave to cool completely.
We prepare two biscuits in the same way, only instead of poppy seeds, one of them will contain prunes cut into pieces.
And in the other - raisins.
Cut off the top cap from the finished, cooled biscuits so that they are even.
Let's prepare syrup for soaking the biscuit. Pour sugar into a bowl, add water, and place over medium heat.
Bring the syrup to a boil and simmer for 1-2 minutes.
Add Baileys liqueur to the cooled syrup and mix everything.
Preparing the cream. To do this, pour gelatin with cold water and leave to swell for about 20 minutes.
Whip cold cream, weighed sour cream and powdered sugar in a bowl.
You should get a thick, airy cream.
Melt the swollen gelatin over the fire and immediately pour it into the prepared cream.
Beat the cream and gelatin thoroughly with a mixer.
Let's start assembling the cake. Cover the sides of the mold with high cooking tape or thick plastic wrap. Place the first biscuit on the bottom and soak it in the mixture.
Place half of the prepared cream on it.
Next, add the poppy seed cake, soak it in syrup again, and cover with the remaining cream.
Soak the sponge cake with raisins in syrup and place the soaked side on top of the cream.
Cover the top of the pan with cling film and leave it in the refrigerator for at least 6 hours.
Prepare custard for decoration. Pour water into a saucepan, add a pinch of citric acid and sugar. Place on medium heat and cook to a temperature of 118*C.
While the syrup is cooking, beat the egg whites with vanilla sugar until stiff foam.
Continuing to beat, pour the boiling syrup in a thin stream into the whipped whites.
The result should be a dense cream that holds its shape well.
Use the prepared cream to line the sides and top of the cooled, soaked cake.
Using a pastry bag with a shaped tip, pipe the remaining cream along the bottom of the cake.
Add cream to the dark chocolate and melt in a water bath.
Using melted icing, draw chocolate streaks on the sides of the cake.
Pour the remaining glaze into the center of the cake and cover the surface evenly.
Making roses from apples. First, mix water with sugar and cook the syrup.
While the syrup is boiling, cut the apples into thin slices.
Add a little food coloring to the syrup to make the apple roses a brighter color.
Cook apple slices in sugar syrup until slightly softened. It is important not to overcook them so that the plates do not fall apart.
We lay out the cooled apple slices in strips of 7 pieces each, and roll them into roses.
To make apple leaves, boil the slices in syrup with the addition of green coloring.
Place the prepared apple roses and leaves on top of the cake.
Sprinkle sugar beads on top of the cake.
Be sure to prepare this cake for your family and friends. It's incredibly delicious! Bon appetit.
