Coconut-Strawberry Cake

Ingredients

Strawberries 300 g

Coconut flakes 100 g

Egg whites 2

Sugar 190 g

Flour 60 g

Gelatin 15 g

Vanilla sugar 15 g

Cream 33% 500 ml

Place the strawberries in a bowl to defrost. Finely grind the coconut flakes. Beat the egg whites with sugar (140 g), starting separately, until stiff peaks form. Then gradually add the sugar and continue beating for another 5-7 minutes. Mix the egg whites with coconut flour and two tablespoons of wheat flour on low speed.

Line a baking sheet with parchment paper and carefully smooth the coconut dough onto it. Place in the oven at a low temperature to dry for an hour.

 Meanwhile, soak the gelatin in half a cup of boiled water. Puree the strawberries and set half of them aside in a small bowl. Add vanilla sugar and the soaked gelatin.

Heat the mixture over low heat until the gelatin dissolves. Refrigerate. Pour the mixture into a tall bowl. Add cold water to a larger saucepan.

Place the bowl with the cream in the saucepan with water and beat on low speed for about a minute. Then increase the speed and continue beating until the mixture becomes creamy.

Fold the strawberry jelly, but not completely thickened (you need to catch the transition), into the cream at low speed. The soufflé won't be too sweet, so the flavors of the strawberries and cream come out better.

Now, spoon the creamy soufflé onto the coconut cake. By the way, if it's too hard, turn it over crust-side up and brush it with boiled water. It will soak in the water overnight and be very easy to cut.

Add a couple of tablespoons of sugar to the remaining half of the strawberry puree and cook it into a thick jam. Cool and spread it on the soufflé. All that's left is to wait until morning and cut the cakes with cookie cutters.

Enjoy!

Zebra Cake

Ingredients

5 eggs

2 cups sugar

200 g butter

1 cup sour cream

2 cups flour

2 tbsp cocoa powder

Whisk the eggs with sugar until fluffy. Add the sifted flour, baking soda, melted cooled butter, and sour cream and mix thoroughly (preferably with a mixer).

Divide the dough into two equal parts. Add 2 tablespoons of flour to one part and 2 tablespoons of cocoa powder to the other. Mix until there are no lumps. The dough should have the consistency of thin sour cream.

Grease a wide baking pan (26–28 cm) with butter. Pour small portions of each dough (one tablespoon at a time) into the center. Do not overmix.

 Bake in a preheated oven at 200°C for half an hour. If the top of the pie is cooked through but the center is still uncooked, cover the pie with foil, reduce the temperature to 180°C, and bake until done.

Enjoy!

Honey-Chocolate Cake with Nuts

Ingredients

For the dough:

1 egg

150 g sugar

30 g margarine

1 tsp baking soda

2 tbsp honey

3 tbsp milk

400 g flour

3 tbsp cocoa powder

For the frosting:

1 egg

2 tbsp flour

100 g sugar

300 ml milk

300 g butter

Walnuts

For the glaze:

100 g chocolate

100 g butter

Mix all the dough ingredients, except the flour and cocoa, and melt over low heat. Cook until the mixture changes color. Remove from heat, add the flour and cocoa, and knead the dough. Roll out the pancakes in sections, cut out uniform 4-5 mm pancakes with a lid or other pancake cutter, and bake on a floured baking sheet very quickly, for a couple of minutes. Brush the flour off the cake layers with a dry brush or towel.

Cream: Beat the egg with sugar, add flour, and gradually pour in the milk, stirring constantly. Cook the custard in a double boiler or over very low heat, stirring constantly, until thickened. Cool. Then beat in the softened butter and add the custard mixture, spoonful by spoonful, whisking constantly.

Spread the cake layers with the custard, sprinkling with nuts. Leave at room temperature for 1-2 hours to allow the layers to soak.

Ice: Melt the chocolate and butter in a double boiler and pour over the cake. Refrigerate to set.

Enjoy!

Layered Honey Cake

Ingredients

For the cake layers:

Butter 50 g

Sugar 250 g

Eggs 3

Honey 2 tbsp

Baking soda 1 tsp

Salt 1/2 tsp

Flour 550 g

For the frosting:

Fat sour cream 850 ml

Vanilla sugar 1 tsp

Sugar 200 g

Walnuts 100 g

First, prepare a double boiler, as the ingredients for this dough need to be mixed and heated together. Place the butter in a bowl and let it melt. Meanwhile, in a separate bowl, beat the eggs with sugar and add them to the butter.

Reduce the heat to low and simmer for a couple of minutes, stirring constantly. It's best to use a wooden spatula for this.

Add honey, salt, and baking soda and heat until the honey is completely dissolved and the mixture is smooth and thick.

Now you can remove the saucepan from the water bath and slowly stir in the flour, a little at a time. Knead the dough and let it rest, covered with plastic wrap, for 20-30 minutes.

After this time, divide the dough into 6 equal parts, roll each one out, and bake in the oven at 180°C for 5-7 minutes until the layers are lightly golden. While you're rolling one layer, the other will bake, streamlining the process, and in about half an hour, all the layers will be ready.

While the layers are cooling, let's prepare the frosting. It's very simple: mix sour cream with vanilla and regular sugar. The most important thing here is the thickness and fat content of the sour cream. It should be as thick as possible (ideally, use country sour cream), otherwise the cream will be too thin.

Place the finished cream in the refrigerator for about 10 minutes. This time will be used to grind the walnuts. You don't want them to be a powder, so it's best to use a sharp knife rather than a blender.

Now the most crucial moment has arrived: it's time to assemble the cake. Take a large plate or tray, lay out the first layer, generously spread it with cream, and sprinkle with nuts.

Then do the same for the next layer, and so on, down to the last layer. Coat the top layer with the remaining cream, making sure to cover the sides. Refrigerate overnight.

Enjoy!

Vegan Chocolate Cake

Ingredients

For the base:

1 cup dates

1/2 cup oat flour

3 tbsp almonds

For the frosting:

190 g applesauce

2 bananas

3 tbsp cocoa powder

150 ml water

2 tsp agar-agar

Line the bottom of a 19 cm springform pan with parchment paper. Grind the dried fruit in a meat grinder, add the nuts and flour in portions, knead into a dough-like consistency, place in the pan, and press into an even layer. Refrigerate for now.

Mash the bananas and mix with the applesauce and cocoa powder. Beat lightly with a mixer. Mix agar-agar with water, bring to a boil, and simmer for about 30 seconds.

Whisk the chocolate mixture with a mixer on low speed. Gradually pour in the agar. Continue whisking for about another minute, until the mixture begins to thicken slightly. Pour the finished cream into the mold and refrigerate for several hours, preferably overnight. Then, carefully remove the edge of the mold by running a knife around the edge of the cake.

Enjoy!

Bird's Milk Cake

Ingredients

Gelatin 30 g

Sugar 1.2 cups

Cocoa powder 4 tbsp

Milk 1 cup

Sour cream 400 g

Mascarpone cheese 250 g

10% cream 150 ml

For the chocolate layer, pour 10 g of gelatin into a glass of cold water. Let it sit. Mix sugar (4 tbsp) and cocoa powder. When the gelatin has swelled, add the sugar and cocoa. Heat until the gelatin dissolves. Pour into a prepared (greased) mold. Freeze for 20-30 minutes to set.

Pour 20 g of gelatin into 1 glass of cold milk. Let the gelatin swell. Beat the sour cream, mascarpone, light cream, and 1 cup of sugar until thick. Warm the gelatin, which has been swollen in the milk, and pour it into the bowl with the milk mixture, continuing to beat with the mixer until fully combined. Let the mixture cool for about 10 minutes.

Remove the mold with the set chocolate layer from the freezer. Pour the white layer on top. Refrigerate until completely set. Turn the mold over and begin turning it inside out.

Enjoy!

Turtle Cake

Ingredients

1 egg

75 ml vegetable oil

1 cup sour milk

2 cups flour

1.75 cups sugar

1/2 cup cocoa powder

1 tsp salt

1 tsp baking soda

1 cup coffee

For the glaze:

1/2 cup milk

1 cup sugar

6 tbsp butter

2 cups chocolate

3/4 cup caramel

1.5 cups pecans

Preheat the oven to 175°C. Grease 3 round cake pans and line them with parchment paper. In a bowl, whisk the egg, vegetable oil, and sour milk. In a separate bowl, mix the flour, sugar, cocoa, salt, and baking soda.

 Gradually combine the two mixtures, pour in the hot coffee, and mix thoroughly. Divide the batter equally among the three prepared cake pans and bake for 25-30 minutes. Cool the cake layers before frosting.

For the frosting, combine the milk and sugar in a small saucepan. Add the butter and bring the mixture to a boil over medium heat. Remove from heat, add the chocolate, and whisk until smooth. If the frosting is too thick, add a couple of tablespoons of hot coffee.

Spread the frosting between the cake layers and over the entire surface. Arrange the nuts on top. Drizzle some caramel over the top. Refrigerate for 20 minutes before serving.

Enjoy!