Delicious and tender cake for tea: recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How long have you been treating your family to a wonderful tender cake, baked with all love, and not hastily thrown into a bag, bought casually in the nearest cookery? Yes, no one argues, some bakeries offer quite decent products. Today, any pastry can be purchased piping hot. But you must admit that a delicious tender cake baked according to all the canons in a home oven is an incomparable pleasure. The aromas of baking make the apartment more comfortable, and those living in it - happier - it has been proven by smart, inquisitive scientists. To tell the truth, this was known to our grandmothers even without their participation. Today we will make the house cozier and pamper the family with the most tender and delicious cake for tea. There will be more than one recipe, so choose what you bake first and what you leave for later.

With cottage cheese

This is an easy pastry. The end result is an excellent dessert. In addition, it is very nutritious and even useful. The products here are common, so there are no problems finding ingredientsshould not occur.

What do we need for a tender cottage cheese pie

Ingredients for dough:

• flour - 350 grams;
• butter (can be replaced with margarine) - 250 grams;
• soda - 1 teaspoon;
• sugar - one glass (it's better to take an incomplete one if you don't like too sweet pastries).

For the perfect filling:

• cottage cheese (take fatter);
• eggs - 3 pieces;
• sugar is an incomplete glass;
• raisins - 100-150 grams;
• a teaspoon of vanilla syrup (can be replaced with vanilla).

Cooking technology

An important point: we cool all the products to knead the dough out of them.

To make a tender dough for a pie, it is necessary to saturate the flour with oxygen. We achieve this with the help of a sieve - we sift the flour. At the same time, small inclusions are removed from the product, not quite edible, but invisible to the eye.

The dough will be sandy. Cut the butter into pieces and mix with flour. We chop these two products into crumbs with a knife. Here the condition is this: the smaller the crumb, the more tender the baking. Better to do this on a large cutting board.

Pour soda and sugar into flour crumbs and mix the bulk mass. While we are working on the filling, the dough will stand in the refrigerator.

Making the stuffing

To make a very tasty and tender cake, beat the cottage cheese and eggs, sugar and vanilla syrup together. It will be more convenient to use a blender. In the absence of suchA regular whisk or mixer is also suitable for a kitchen device. True, the filling will turn out a little more grainy.

Add pre-prepared raisins and mix the filling gently so that it is evenly distributed.

Preparation of raisins

For those who have no idea how to prepare raisins for baking, we give a hint. It must be washed in several waters, eliminating sand and other inedible elements. Then soak the raisins in hot water for 15-30 minutes. Done!

Pie Shaping

Pour more than half of the coarse dough into a baking sheet and, without pressing, level it. We make a thin mound of dough around the perimeter (sides). This layer will be the basis of the tender cottage cheese pie (its lower part). The baking sheet does not need additional lubrication.

Now pour the curd filling onto the prepared base. Leave the edges dry! We equalize the filling again. The final stage is crumbs on top of the filling. Now evenly scatter the rest of the dough (and sides). Leveling the structure again.

Baking dessert

Preheat the oven and place the workpiece on a baking sheet in a hot one (for 40 minutes). Baking temperature - 180 degrees.

As you can see, the cake is very fast, tender and delicious. You will be able to verify this by giving the pastries five to ten minutes to cool. This must be done because the dessert is so delicate that it can break when hot. Put the kettle on and boil. And patience is rewarded! We take out the finished cake and pour fresh, fragrant tea into cups.

Crazy

The most delicious and tender dough for a pie can be called the dough for baking "Crazy Cake". The taste will appeal to connoisseurs of chocolate products and fans of baking, which contains cocoa powder. Pie is beautiful not only for its taste. It also prepares very simply and quickly. Sometimes the speed of the dessert is important.

This delicate pie dough was invented in the thirties of the past century. The masterpiece was invented by American housewives. And since then, the cake has been solemnly marching around the world (or rather, its recipe), helping out hostesses and impressing guests with its unsurpassed taste.

Products for dough

What simple ingredients can produce a miracle biscuit, tall and porous? This is:

• high grade flour - 3 cups;
• sugar - 2 cups;
• teaspoon of s alt (incomplete);
• soda - 2 teaspoons (or baking powder - 4 teaspoons);
• half cup cocoa powder;
• lean oil, no flavor - three quarters of a glass;
• apple vinegar - 2 tablespoons;
• water 2 cups (boiled and chilled);
• vanilla sugar - 2 bags.

Cooking sequence

Pour sugar and cocoa into a deep and capacious dish. We sift the flour. We mix the products. Sprinkle soda (baking powder) and s alt.

In a separate clean bowl, mix water, vinegar andvegetable oil.

Gently pour the resulting liquid into the dry ingredients. In this case, you need to mix the future dough with a whisk, achieving its uniformity. In the absence of a whisk (which is rare, but still happens), it is permissible to use a regular fork or spoon.

Preheat the oven to 180 degrees. Without wasting time, we grease the form in which the baking process will take place. The preparation time for a sponge cake for a tender cake is from thirty to forty minutes. To make sure the product is ready, pierce it with a dry wooden toothpick. A dry splinter is a sign that the pie is ready.

After the specified time, take the cake out of the oven and cool. First, directly in the form (the first five to ten minutes), then on a board or wire rack to the required temperature.

In principle, the cake is ready. Baking goes well not only with tea. A good addition would be cocoa, coffee or even milk. We cut the chocolate biscuit cake and enjoy its taste with friends or family.

Variety of additions to the pie

For seeking natures, there are several ways to serve this biscuit. It all depends on the individual taste of the eaters and on the occasion for which the hostess bakes a delicate dessert.

You can cut the cake across into several pieces and brush the slices with jam or jam. Boiled condensed milk is also good. Sprinkle the top with powdered sugar or coconut flakes. For lovers of a nutty taste, you can sprinkle the cake with chopped nuts, as well asadd them to the filling, with which the cakes are smeared.

Another submission option. Suitable if you love a juicy fruit pie. We cut the biscuit into two parts and break one into pieces. Now we mix the pieces of the pie with condensed milk (or other cream), put the whole cake on the dish. Top with diced fresh fruit. Or cut the fruit into slices and lay on top of the broken cake. In this version, there is a huge field for imagination.

If you cut the whole biscuit into medium cubes and mix with cream (like sour cream) and bananas, it will be a fabulous dessert.

But the simplest option remains the leader. Sponge cake topped with chocolate icing and cut into segments, served.

Here is the icing recipe for the cake

He's pretty simple. Products needed:

• 2 tablespoons cocoa;
• 2 tablespoons granulated sugar;
• butter (or margarine) - 30 grams;
• milk - 2 tablespoons (you can use water).

Cooking

Take a pan with a volume of no more than half a liter. Mix sugar and cocoa directly in the bowl. Add milk and gently stir the resulting mass. Now we put the pan on the stove and heat it over low heat. Don't forget to keep stirring. As soon as the products are well heated, add 30 grams of butter to them and try to melt it as soon as possible (press sometimes to the hot bottom with a spatula or spoon). Cook the glaze for about five minutes. The moment when the white blotches of butter (or margarine) disappear andthe mass will begin to acquire a pleasant gloss, and there will be a moment when the glaze is ready. We decorate the cake with a hot shiny mass, and it freezes safely on its surface.

You can fill the product directly from above. But the option is also interesting when everyone is first placed in a saucer a piece of cake, and poured with shiny chocolate icing on top.

It is interesting that this most delicate cake can be stored frozen for some time. Place the cooled biscuit in a freezer bag and wrap it carefully before putting it in the freezer.