The art of desserts: the best cake recipes

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.