Cakes are prepared for various holidays and events. It is hard to imagine any celebration without this sweet treat.
As a rule, cakes are bought in stores or ordered from confectioners
.
However, what is better to choose – purchased or homemade dessert?
Purchased cakes can be of poor quality or stale. If you do not look at the date of manufacture in time, the holiday will be spoiled by an unpalatable dessert.
Cakes prepared by professionals certainly win in comparison with purchased. But often such desserts are expensive, since the delicate work of the master is applied.
Therefore, it is better to prepare the cake yourself. Homemade desserts can in no way inferior to professional ones.
Let’s tell you how to make a cake with chocolate and classic cakes on cottage cheese cream
Ingredients for white crust:
- eggs – 4 pcs;
- sugar – 100 g;
- vegetable oil – 30 ml;
- flour – 130 g;
- leavening agent – ½ tsp.
Ingredients for the chocolate cake:
- eggs – 4 pcs;
- sugar – 180 g;
- vegetable oil – 30 ml;
- flour – 100 g;
- cocoa – 30 g;
- leavening agent – ½ tsp.
Ingredients for the cream:
- cream 33% – 400 ml;
- sugar – 120 g;
- cottage cheese – 200 g;
- vanilla sugar – 8 g.
Cake preparation:
Beat the whites until puffy, and then pour sugar to them.
Gradually add one egg yolk at a time to the protein mixture
,
beat until the proteins and yolks are combined. Sift flour and
baking
powder into the egg mixture, gently knead the dough with a spatula from bottom to top.
Place the dough in a mold with a diameter of 24 cm, bake at 170 degrees for 35 minutes. Similarly beat the whites for the second biscuit, add sugar and vegetable oil, and then the yolks.
For the second cake in the dough in addition to flour and baking powder, sift cocoa
.
Knead the chocolate dough, put it in a mold and also bake at 170 degrees for 35 minutes.
Ready biscuits divide each into two cakes
.
From each light and dark crust scrape off a little crumb, making a small depression across the surface.
For the cream, mix cream with cottage cheese, classic and vanilla sugar, whip to stiff peaks
.
Soak the crusts with milk
. Spread the cream on each crust in the hollow, assemble the cake. Be sure to alternate light and dark cakes.
Grease the sides and top of the cake with cream, sprinkle crumbs from the cakes all over the cake.
Leave the cake for a couple of hours in the refrigerator and serve.
Bon appetit!
