Coffee puffs with meringue
For meringues:
- 5 cold proteins
- 300 g of fine sugar or powder
- 50 g of cocoa powder
For ice cream:
- 400 ml of milk
- 100 ml of creamy cream
- 1 tbsp. spoon of instant coffee
- 100 g chocolate (half leave for decoration)
Cooking:
Whisk the proteins into the foam in a dry container. Spoon sugar and cocoa on a spoon. When the mass thickens, and will keep the shape spread it with a spoon on the baking tray (it was covered with special paper). Bake at 100 ° C until ready (1.5 hours). Mix milk, cream, coffee and grated chocolate. Put it on the fire. Do not bring to a boil, take off and put cool. Transfer to a plastic container and send it to the freezer for several hours, stirring occasionally. Before serving, lay out meringues and ice cream alternately. Top with grated chocolate.
Aerated lemon cake
- 8 egg whites 4 yolks
- 1/2 cup lemon juice (a little sweeten)
- 1/2 cup sugar
- 1 lemon
- 1 cup of crushed dough crust (unsalted cracker or cereal loaves)
- berries for decoration
- a pinch of salt
Heat the oven to 170-180 ° C. The bottom of the mold is laid with baking paper. Yolks mop with lemon juice. When lightened, add sugar and mix for another 1 min. Give out the same juice of lemon, rub the zest, mix with salt and cakes. Add whipped to a thick foam. Continue to work as a mixer. When the mass becomes uniform, pour the dough into a mold and bake until golden brown (45 min.). Serve with berries.
Berry pie
For the cake:
- 1 glass of strawberries and blueberries
- 2 cups of flour
- 1/2 cup sugar
- 1 egg
- 1 protein
- 180 ml vanilla yogurt
- 6 tbsp. spoons of margarine (soften)
- 1/2 tsp soda
- 1/4 tsp of salt
For the top layer:
- 1/4 cup butter or margarine
- 1/3 cup sugar
- 1/2 cup flour
- 3/4 tsp. Cinnamon
- powdered sugar
Heat the oven to 170-180 ° C. Spread a lot of oil in a baking dish, sprinkle with flour. Mix flour, soda and salt. Whisk margarine with sugar 1 min .; drive them an egg and protein, then - a flour mix on a glass at a time. Alternate with yogurt. Lay out the form. Above - berries, on them - ingredients mixed up to grains for the top layer. Bake for 1 hour. Sprinkle with powder.
Chocolate-almond cake
- 3 eggs
- 3.5 cups of sugar
- 1/3 cup of flour
- 2.5 tbsp. spoons of cocoa powder
- 540 g chocolate
- 150 g unsweetened bakery chocolate
- 4 cups thick cream
- 1 cup orange liqueur
- 1 kg of oranges
- 3 tbsp. spoons of almonds
- flour and butter for mold
Cooking:
Heat the oven to 190 ° C. Shape the baking pan with oil and sprinkle with flour. Beat eggs with 1/2 cup sugar. Place over a saucepan with slightly boiling water and mix with whisk until they warm up (3-5 minutes). Remove from heat and whisk with a mixer until it cools down for another 3-5 minutes. The mixture should easily lag behind the edges of the dishes. Combine the flour and cocoa. One third at a time add to the eggs. Put the dough into a mold and bake for 15-20 minutes until the wand-tester is dry and the cake lags behind.
Orange cheesecake
For the cake:
- 1/2 cup crumbs shortbread cookie
- 1/4 cup crushed nuts and sugar
- 3 tbsp. tablespoons butter
- 1 egg white
For the curd layer:
- 500 g of low-fat cottage cheese
- 250 g curds of medium fat content
- 1/2 cup sugar
- 1/4 cup of flour
- 2 eggs and egg whites
- 1/2 kg oranges
- 100 ml of orange juice
Cooking:
Mix the ingredients for the cake (the protein pre-shake easily). Lay out the form. Bake for 10 minutes. At a temperature of 175 ° C. Combine and whip the cottage cheese. Add sugar to the flour. Mix 3 minutes. Pour in the juice, hammer the eggs. When the mass becomes uniform, add a portion of citrus. Mix it up. Lay out on the cake and bake for 1 hour. When it cools down at room temperature, decorate with oranges. Put in the refrigerator for 8 hours.
Ice Cream Cupcake
For the cake:
- 6 egg whites
- 3 yolks
- 1/3 cup sugar
- 1/3 cup of flour
- 1/4 cup vegetable oil
- 5 tbsp. spoons of cocoa
- 2 tbsp. tablespoons of starch
- a pinch of salt
For ice cream:
- 8 egg yolks
- 200 g of powdered sugar
- 200 g chocolate
- 600 ml cream
- vanilla sugar
Additionally:
- 1 glass of sour cream
- 1 tbsp. a spoonful of sugar
- 50 g chocolate
Prepare ice cream: rub yolks with sugar powder. Rub chocolate to them. Bring the cream to a boil and infuse it with a thin trickle into the yolks, stirring constantly. Put it on the fire, bring it to a boil. Cool and send to the freezer for 1 hour.
Chocolate cupcakes in glaze
For cupcakes:
- 1/3 cup of flour
- 3/4 cup cocoa powder
- 1/2 cup sugar
- 2 eggs
- 1 cup of milk
- 1 teaspoon of soda (extinguish)
- 3 tbsp. tablespoons butter
- 1 packet of vanilla sugar
For glaze:
- 4 tbsp. tablespoons butter
- 1 cup of sugar
- 3/4 cup cream
- 1 packet of vanilla sugar a pinch of salt
For sprinkling (mix everything):
- 5 walnuts (crushed)
- 2 tbsp. Spoons of sugar on a pinch of cinnamon and nutmeg
Cooking:
They lined the form with foil or paper. Mix the butter and sugar. Drive one egg into the oil mixture. Pour the vanilla sugar. Add, alternating, milk and flour mixture (flour, soda, cocoa, salt). Fill in the form test with ¾. Bake for 20 minutes. at 175 ° C. Melt the oil over medium heat in a pan with non-stick coating. Put sugar in, stir with a wooden spoon. Let boil until melted, 5 minutes. Pour cream, whisking. Reduce the temperature. When the mass becomes homogeneous, add fire and leave to boil, stirring. In general, cream should be boiled for 10 minutes. Add the vanilla sugar. Cool, spread cupcakes, sprinkle with nuts.
Milk-tangerine cake
Cooking:
Rice the yolks with vegetable oil. Add 1 tbsp. spoon of protein. Stir. Pour the remaining proteins, flour and starch. Combine to a homogeneous consistency. Postpone half the dough, add cocoa to it. Made good for baking paper. She lined her uniform. Sprinkle with flour. Bake dark and light crust until tender, about 30 minutes. Take out of the oven to cool down. Set the basis for the chocolate cake. Place the ice cream on it, making an indent from the edges (if necessary, blown out by a mixer). The sides of the briquette are lined with light crust. Put the cake for 2 hours in the freezer. Shake the sour cream and sugar. Drink the chocolate. Decorate them with each serving before serving.
For the test:
- 3 cups flour
- 200 g of butter or margarine
- 1/2 cup sour cream
- 1/3 cup sugar
- a pinch of soda and salt
For filling:
- 250 grams of ricotta (or cottage cheese)
- 2 eggs
- 1/3 cup sugar
- 100 ml of water
- 1 pack of vanilla sugar
- 1 orange (peel and juice)
- Ground cardamom and ginger to taste
For the top layer:
- 5 oranges
- 1 glass of orange juice
- 1/2 cup sugar
Cooking:
Stir the ingredients for the filling. Bake at 200 ° C for 20 minutes. Let it cool down. Fill the cake. Soften the butter, cut into cubes. Sift flour with soda and salt. Stir. Razotri their fingers. Lay out slices of oranges on the ricotta layer. On low heat, heat the juice with sugar, stir until a syrup is obtained. Field them citrus.