The art of desserts: the best cake recipes

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