Cake "Inspiration"
For the test:
- 200 g of butter
- 150 g of sugar
- 4 eggs
- 1,5 tea. spoons of baking powder
- 1 cup of flour
- 80 ml of milk
- 3 table. tablespoons of cocoa
For cream:
- 40 g chocolate powder
- 250 g of chopped walnuts
- 2 table. tablespoons of cocoa
- 1 table. spoon of cognac
- 200 ml of coffee
- 400 ml whipped cream
Cooking:
1. Knead the dough. Oil beat with sugar. Add the remaining ingredients and knead the dough. Bake for 25 minutes at 200 °. Cut into 2 cakes. 2. Prepare the cream. Powder for cream to whip with 2 glasses of cold water, add nuts, half of cocoa and cognac. 3. Corgi soak coffee, cover with cream and fold cake. Cream divide into 2 parts, add one remaining cocoa powder to one. White and brown cream to decorate the cake. Preparation time: 130 minutes In one portion 585 kcal Proteins - 19 g, fats - 27 g, carbohydrates - 51 g.
Cake "Stars in the snow"
For the test:
- 250 grams of shortbread cookie
- 150 g of butter
- 500 g of canned apricots.
For cream:
- 20 g of gelatin
- 1/2 lemon juice
- 2 table. spoons of sugar
- 400 ml of natural yogurt and cream of 35% fat content
- 50 grams of white and dark chocolate
Preparation:
1. Cookies crumble and grind with butter, put in a form lined with food film. Cut the apricots into halves and lay them on the cake of cookies. 2. Gelatin soak in 100 ml of water, then dissolve in a water bath and cool. Cream the shake, mix with yoghurt, sugar, lemon juice and gelatin. The resulting cream pour on the cake and put in the fridge for 4-5 hours. 3. Cut "stars" on paper. White chocolate melt in a water bath and pour a thin trickle on the paper, let the "starlets" freeze. Grate the dark chocolate on a grater. 4. From another sheet of paper make a template with asterisks. Take the cake out of the mold, remove the film, cover with a pattern, sprinkle with dark chocolate. Remove the paper, decorate the cake with stars of white chocolate. Cooking time: 200 min In one portion 520 kcal Proteins-22 g, fats - 21 g, carbohydrates - 34 g.
Cake "solemn"
For 6 servings:
For the test:
- 8 eggs
- 8 table. spoons of flour
- 1 cup of sugar
- 1 sachet (10 g) of baking powder
- 1 table. a spoonful of cocoa powder
For cream:
- 1 sachet (40 g) blends for vanilla pudding
- 1 cup of milk
- 3 table. spoons of granulated sugar
- 100 g of butter.
For decoration:
- 2 cups cream of 35% fat content
- 2 table. tablespoons of powdered sugar
- colorful marmalade
Cooking:
1. Separate the proteins from the yolks. Whip the whites with granulated sugar and 4 tablespoons of water. The protein mass is divided into 2 parts. In one mix 4 yolks, half the flour and baking powder, the second - 4 yolks, the remaining flour mixed with the remaining baking powder and cocoa. Bake every cake for 30 minutes at 180 °. Ready cakes cut into strips. 2. Prepare the cream. Milk bring to a boil. Pudding mix with sugar, pour into milk and cook, stirring until it thickens. Allow to cool and grind with butter. 3. Slices of white and brown cake lay, alternating, on a dish. Layer of the cake grease the cream and put another layer, apply a cream and put the top layer of the cake. 4. Whip cream with sugar powder in a thick foam. Top the cake with whipped cream and decorate with pieces of colorful marmalade. Cooking time: 170 min. In one portion 560 kcal Proteins-30 g, fats -29 g, carbohydrates-26 g.
Gingerbread "Christmas"
For 12 servings:
- 1 cup of honey
- 1 cup of sugar
- 50 g of butter
- 1 egg
- on 1/4 ches. spoons of ground cinnamon, ground cloves and nutmeg
- 500 g of flour
- 2 teas. spoons of baking powder
- 50 g nuts
- 30 g candied fruits
- 100 ml of milk
Cooking:
1. Honey, half of sugar and butter melted in a water bath, adding 1 table. spoon of water. Remove from heat and cool. In the cooled mass to mix the egg and spices. 2. Mix flour with baking powder, nuts and candied fruits, add to butter and honey mass and knead dough. 3. From the resultant test to form small balls. Slightly flatten each ball, top with oil. Then dipped the products in the remaining sugar and put on a baking sheet lined with baking paper. Bake for 20 minutes at 180 °. 4. Finished gingerbread can be decorated, then put in a cardboard box lined with a paper towel, close and leave for a few hours, so that the baking becomes softer. Preparation time: 60 minutes In one portion 390 kcal Proteins-12 g, fats-11 g, carbohydrates-34 g.
Festive Charlotte
8 servings
For the test:
- 3 eggs
- 1 cup of sugar
- 5 table. spoons of flour
- 3 sweet and sour apples
- 1/2 tea. spoons of baking powder
- 1 table. a spoon of vegetable oil
- coconut shaving.
For glaze:
- 3 table. spoons of sugar
- 2 table. tablespoons of cocoa
- 3 table. spoons of milk
- 50 g of butter
Cooking:
1. Prepare the dough. Squirrels are separated from yolks and beat with sugar into a steep foam. Add yolks, flour, baking powder and knead the dough. 2. Apples clean and remove the core. Cut the cubes into cubes and mix to the dough. Dough put in a form, oiled with vegetable oil, level and bake for 30-40 minutes at 180-200 °. 3. Prepare the glaze. Mix sugar and cocoa. Butter melt in a water bath, pour in milk, pour sugar on the cocoa and bring to a boil with constant stirring. 4. Prepared glaze to water charlotku and sprinkle with coconut shaving. Cooking time: 65 min In one serving 450 kcal Proteins - 23 g, fats - 8 g, carbohydrates - 42 g.
Poppy cake
For 12 servings:
- 1 can of canned peaches
- 250 g of butter
- 200 g of granulated sugar
- 6 eggs
- 400 g of flour
- 1 bag of baking powder
- 1 teaspoonful. spoon of grated lemon peel
- 5 table. spoons of milk
- 50 g of poppy
Cooking:
1. Put the peaches in a colander, let the liquid drain, cut the fruits into slices. 2. Prepare the dough. Leave butter for 10 minutes at room temperature, then grind with sugar. Stir the eggs. Mix flour with baking powder, combine with egg mass, lemon zest, milk and mix well. 3. Mix a third of the dough with poppy seeds and put into a pastry bag. The rest of the dough should be laid flat on a baking sheet lined with baking paper. From above squeeze out the "grid" from the dough with poppy seeds. 4. In each formed cell put 2 slices of peaches and slightly press into the dough. Bake for 30-40 minutes at 200 °. Cooking time: 75 minutes In one serving 435 kcal Proteins - 15 g, fats - 17 g, carbohydrates - 46 g.
Gingerbread Cookie
For 8 servings:
- 130 g of butter
- 200 g of granulated sugar
- 1 packet of vanilla sugar
- 2 teas. tablespoons grated ginger
- 4 eggs
- 250 g of flour
- 1 teaspoonful. spoonful of baking powder
- 200 g raisins
- 300 g of dark chocolate
- 1 table. a spoon of vegetable oil to lubricate the mold
- candied fruits for decoration
Cooking:
1. Cut the butter into pieces and leave for 10 minutes. Then grind with sugar, flour, baking powder, vanilla sugar and ginger until the disappearance of sugar grains. Add the eggs. Raisins to sort out, half the chocolate to grate on a medium grater and mix with raisins to the dough. 2. Bake on a baking sheet lubricated with vegetable oil, 20-25 minutes at 180 °. Melt the remaining chocolate in a water bath. Cool the cake cut into squares 4 x 4 cm, grease with chocolate and decorate with candied fruits. Cooking time: 50 min In one serving 475 kcal Proteins -14, fats - 28 g, carbohydrates - 29 g.
Porcelain pretzel
- 50 g fresh yeast
- 1.5 cups of sugar
- 2 cups of milk
- 250 g of butter
- 4 eggs
- 200 grams of raisins without seeds, kernels of walnuts and marmalade
- 5-6 glasses of flour
Cooking:
1. Dissolve the yeast in 1/3 cup of warm water with 1 teaspoonful. a spoonful of sugar and leave for 10-15 minutes. 2. Raisins to sort out, nuts and marmalade to grind. Butter, melt, mix milk, prepared yeast, 3 eggs, 1 glass of sugar, raisins and flour. 3. From the resulting test, roll out 3 strips 5 mm thick. Sprinkle with the remaining sugar, nuts, marmalade and roll. 4. Weave the braid and put it on the baking tray in the form of a pretzel. Lubricate the remaining egg. Allow to stand and bake for 1 hour at 180 °. Preparation time: 90 minutes In one portion 560 kcal Proteins - 23 g, fats - 25 g, carbohydrates - 27 g.
Almond Cream
For 4 servings:
- 2 teas. spoons of gelatin
- 1 pinch of vanillin
- 1 cup of milk
- 2 eggs
- 1 table. spoon of almond liqueur
- 2 table. spoons of sugar
- 2 table. tablespoons ground almonds
- 1/4 cup cream of 35% fat
Cooking:
1. Soak gelatin. Milk bring to a boil, add vanillin and remove from heat. 2. Rice yolks with milk, liqueur, sugar and almonds in a water bath (15 min). Remove from heat and mix the wrung gelatin. 3. The container with the resulting cream should be placed in cold water, rubbed for another 15 minutes. Cream the whipped with proteins and mix into a cooled cream. Preparation time: 120 min In one portion 260 kcal Proteins - 8 g, fats - 19 g, carbohydrates - 25 g.
Coffee meringue
- 3 protein
- 1 teaspoonful. spoon of lemon juice
- 1 pinch of salt
- 3/4 cup of granulated sugar
- 1 packet (10 g) of vanilla sugar
- 1 glass of almond kernels
- 1 table. a spoonful of potato or cornstarch
- 2 teas. spoons of instant coffee powder
- 2 teas. tablespoons cinnamon
- 1 teaspoonful. a spoonful of cocoa powder
Cooking:
1. Whip the whites with lemon juice, salt, sugar and vanilla sugar until a thick foam forms. 2. Remove the almonds and pass them through a meat grinder. Combine ground almonds with starch, coffee and cinnamon. Nut-starch crumb in several ways to mix with whipped whites. 3. Cover the pan with paper for baking. The resulting protein-almond mass is put in a confectioner's bag with a large nozzle and squeezed onto a prepared baking sheet in the form of small pyramids at a distance from each other. 4. Bake for 35-40 minutes at 100 °. Allow the prepared meringue to cool, and, if desired, sprinkle with cocoa powder. Preparation time: 90 minutes In one portion 235 kcal Proteins -14 g, fats - b g, carbohydrates - 27 g.
Chocolate baskets
For 6 servings:
- 250 g of dark chocolate
- 100 g of white chocolate.
For filling:
- 2 protein
- 3 table. spoons of sugar
- 1 sachet (14 g) of gelatin
- 3 table. spoons of water
- 300 ml of champagne
- 300 ml cream
- 100 g any fruit for decoration
Cooking:
1. Place 6 disposable glasses in the freezer (1 min). Black and white chocolate individually heated on a water bath. On the inner walls of the prepared disposable cups, first apply a few strips of white chocolate. Then fill the empty space with black chocolate. Place the glasses again in the freezer. 2. Whip the whites with sugar and water. Gelatin should be prepared as indicated on the package and combined with champagne. Cream the shake and mix with champagne with gelatin. 3. Disposable glasses to get from the freezer, carefully take out the chocolate baskets and fill it with champagne cream. Then place for 45 minutes in the refrigerator. Serve with fruit. Preparation time: 95 minutes In one portion 497 kcal Proteins-8 g, fats - 11 g, J carbohydrates - 23 g.
Cranberry dessert
4 servings
For jelly:
- 250 grams of frozen cranberries
- 250 g of granulated sugar
- 1/2 lemon juice
- 30 g of gelatin.
For a drink:
- 500 grams of frozen cranberries
- 4 large carrots
- 5 table. spoons of sugar
- 8 cubes of edible ice
- 1/2 lemon for decoration
Cooking:
1. Prepare the jelly. Cranberry defrost and squeeze the juice. 2. Cranberry juice warmed, add 1 glass of water, sugar, lemon juice and, stirring, bring to a boil. Continuing to stir, cook until the sugar dissolves. 3. The resulting cranberry syrup slightly cool, add gelatin. The mixture is filtered and poured into molds or kremanki. Place in the refrigerator for 2-3 hours. 4. Prepare a drink. Cranberry defrost and squeeze the juice. Carrots clean, grate on a fine grater and squeeze out the juice. Mix carrot and cranberry juice. 5. Add 500 ml of cooled boiled water, sugar and stir until the sugar is completely dissolved. 6. Cut half a lemon into thin slices. The resulting drink is poured into glasses, put in each 2 cubes of food ice and a straw for a cocktail. Garnish with lemon slices. Cranberry jelly served separately in molds or kremankah. Preparation time: 140 min In one portion 185 kcal Proteins - 5 g, fats - 3 g, carbohydrates - 22 g.
Coffee drink
For 2 servings:
- 20 ml chocolate liqueur
- 2 teas. spoons of natural ground or instant coffee
- 3 table. spoon cream of 35% fat content
- 1 teaspoonful. a spoonful of sugar
- 1/2 dark chocolate bars without additions
Cooking:
1. Natural ground coffee pour 100 ml of hot water, put on fire, bring to a boil and immediately remove from heat (never boil!). 2. If coffee is soluble, just pour it with hot water and mix. The resulting strong coffee drink should be left to cool at room temperature, and then placed for 20-30 minutes in the refrigerator. 3. Put dark chocolate in the freezer for 10-15 minutes. Then, grate a small part on a fine grater (about 1 teaspoon spoon, just for decoration), break the rest with squares and put on a plate. 4. Whip the cream with sugar with a mixer in a firm foam. 5. Pour a little coffee liqueur into a tall glass. Then, along the wall of the glass carefully, so that the layers do not mix, pour in a cold coffee drink. 6. Top with a "cap" put the whipped cream. Decorate the drink with grated chocolate. Chocolate pieces should be served separately. Preparation time: 60 minutes In one portion 390 kcal Proteins - 12 g, fats - 20 g, carbohydrates - 21 g.
Jelly cakes
- 30 g of gelatin
- 3 yolks
- 1 cup of sugar
- 150 g cottage cheese
- juice of 1 lemon
- 350 ml of natural yogurt
- 1 cup cream of 35% fat content
- 400 g canned peaches
- 100 g cherry confiture
Preparation:
1. Whisk yolks with sugar, whip the cream. Gelatin soak in 4 tablespoons of water. 2/3 of the swollen gelatin is dissolved in a water bath and mixed with yolks, cottage cheese, lemon juice and yoghurt. Put in the cold for 10-15 minutes, then mix the whipped cream. Peaches rub through a colander. The remaining gelatin is dissolved and mixed with peach puree. 3. In the form, covered with food film, lay layers of curd and peach mass. Place in the cold for 3-4 hours. Serve with cherry confiture. Cooking time: 240 min In one serving 385 kcal Proteins - 23 g, fats -12 g, carbohydrates - 28 g.
Dessert with marshmallows and cherries
- 300 g of fresh marshmallow
- 300 g of frozen cherries without pits
- 1 table. a spoonful of sugar
- 30 g of gelatin
- 1/2 cup fruit or berry (preferably cherry) juice
- 100 g whipped cream
- mint leaves for decoration
Cooking:
1. Sprinkle the cherries with sugar and put in a colander. Isolate the juice in a separate container, place the berries in a single layer in the mold. 2. Gelatin soak in 2 tables. spoons of cold water (30 min), then squeeze. Gelatin combined with fruit or berry juice and dissolved in a water bath. Then mix with the juice of frozen cherries. The resulting mixture to pour the berries and put in the refrigerator for 40-60 minutes. 3. Cut each half of the marshmallow into 2 thin layers. From the frozen cherry jelly with berries carefully cut the mugs in diameter equal to the diameter of the marshmallow. 4. Place a mug of jelly on a marshmallow circle and cover with another marshmallow mug. Lay the layers in the same order again. 5. Cook the dessert in a refrigerator for 15 minutes. Before serving, decorate with whipped cream and mint leaves. Preparation time: 195 min. In one portion 295 kcal Proteins -12 g, fats -13 g, carbohydrates -18 g.