Please yourself and relax. 7 cake recipes by Lisa Glinskaya – a selection for the day of the cake


Berries can be added to the honeycomb to diversify the taste (Photo: Courtesy of Liza Glinskaya)

We have collected the best multi-component desserts that you can cook for yourself and your loved ones for the day of the cake, which is celebrated on July 20 in the world.

If you are already in a safe place and you have free time, get busy cooking: it is a great distraction, and the result will satisfy you and your loved ones. For a real distraction, prepare something complicated and complex, like a cake. In addition, sweet foods also improve mood.

So scroll through our selection of Liza Glinskaya cakes, choose your favorite dessert and click on the name to see the full recipe.

A classic favorite cake made of light cookies and milk-honey cream.

Ingredients:

  • 9 eggs
  • 300 g of sugar (1.5 cups (250 ml)
  • 150 g of honey (4.5 tablespoons)
  • 8 g of baking soda (0.5 tsp with a slide)
  • 500 g of flour (3 glasses with a volume of 250 ml + 1 tablespoon)

For cream:

  • 500 ml of milk (2 glasses with a volume of 250 ml)
  • 2 eggs
  • 25 g of flour (1 tsp with a slide)
  • 25 g cornstarch (1 tablespoon)
  • 80 g of honey (2 tsp + 1 tsp.)
  • 50 g of butter (fat content not less than 82%)
  • 50 g of sugar (2 tsp with a slide)
  • 300 g sugar 20-30% fat

This cake made of thin layers and light cream based on condensed milk was invented by German housewives. The dessert is very soft and melts in the mouth.

Ingredients:

Sleepy Vanilla Ganache:

  • 400 ml cream (fat content not less than 30%)
  • 200 g of white chocolate
  • vanilla bean
  • 30 g glucose syrup or honey

Cookies:

  • 370 g of condensed milk
  • 100 g of butter
  • 100 g egg
  • 30 g of protein
  • 10 g baking powder
  • 200 g of flour

cream:

  • 300 ml of milk
  • 20 g cornstarch
  • 50 g of sugar
  • 50 g of butter
  • 150 g of cream
  • 150 g mascarpone (cream or cream cheese)

vanilla milk (for impregnation):

  • 200 ml of milk
  • vanilla (vanilla sugar)

A cake that combines all the best dessert products: meringue, custard, chocolate, biscuit, nuts and condensed milk.

Ingredients:

For the chocolate biscuit:

  • 90 ml of milk (4.5 your art. l.)
  • 90 g of butter (82%)
  • 90 g of sugar (3.5 pcs. l. with a slide)
  • 90 g of flour (3.5 pcs. l. with a slide)
  • 150 g eggs (3 pcs.)
  • 120 g dark chocolate (50-70%)
  • 20 g cocoa powder (2 tsp with a slide)
  • 4 g baking powder (1 tsp)

For the Swiss meringue:

  • 60 g of protein (2 pcs.)
  • 60 g of sugar (2.5 pcs. l. with a slide)
  • 60 g powdered sugar (2.5 pcs. l. with a slide)

For the buttercream:

  • 300 ml of milk (1.2 cups (250 ml)
  • 15 g cornstarch (1.5 tsp with a slide)
  • 15 g of flour (1.5 tsp with a slide)
  • 40 g of egg (2 pcs.)
  • 20 g of sugar (1 pc. l.)
  • 200 g boiled condensed milk (0.7 cup 250 ml)
  • 200 g of butter (82% soft)

This is a dessert that reminds you that chocolate and cherries are the perfect combination that needs nothing more.

Ingredients:

For the chocolate biscuit:

  • 300 g eggs (6 pcs.)
  • 40 g of egg (2 pcs.)
  • 150 g flour (6 art. l. with a slide)
  • 150 g of sugar (6 art. l. with a slide)
  • 30 g of cocoa powder (2 tsp. l. with a slide)

For cherry filling:

  • 400 g spicy cherries (fresh or frozen)
  • 100 g of condensed milk (3.5 pcs. l.)
  • 100 g of butter (0.5 packs, fat content not less than 82%)
  • 150 g dark chocolate
  • 100 ml cherry liqueur (5 pcs. l.)

For the chocolate glaze:

  • 50 g of honey (1.5 pc. l.)
  • 200 g of chocolate
  • 250 ml cream (1 glass of 250 ml, fat content not less than 30%)
  • 30 ml vegetable oil (1.5 pcs. l.)
  • 100 g roasted walnut

This dessert is not only delicious, but also very beautiful. Although it has many components, they are just different types of jelly that are very easy to make.

Ingredients:

For the berry jelly:

  • 200 g berry puree (berries + raspberries)
  • 100 ml of water
  • 2.5 pcs. l. Sahara
  • 12 g of gelatin (2.5 tsp) + 60 ml water (4 tsp. l.)

For exotic jelly:

  • 200 g mango puree
  • 50 ml passion fruit juice
  • 50 ml of water (2.5 pcs. l.)
  • 2.5 pcs. l. Sahara
  • 12 g of gelatin (2.5 tsp) + 60 ml water (4 tsp. l.)

For orange jelly:

  • 300 ml orange juice (1.5 cups)
  • 1.5 pcs. l. Sahara
  • sixth of 1 orange
  • 15 g of gelatin (3 tsp) + 75 ml water (5 pcs. l.)

For yogurt jelly:

  • 500 g Greek yogurt (fat content 9%)
  • 300 ml cream (10-35%)
  • 2 tsp. l. with a pile of powdered sugar
  • 20 g of gelatin (4 tsp with a slide) + 100 ml of water (0.5 cup)

If you prefer less unhealthy versions of desserts, make this carrot cake that uses minimal sugar.

Ingredients:

Carrot biscuit:

  • 130 g flour
  • 140 g brown sugar (or white)
  • 10 g baking powder
  • 1/3 tsp salt
  • 2 g ground cinnamon
  • 80 ml sunflower oil (sophisticated)
  • 60 ml orange juice
  • sixth of one orange
  • 250 g carrots (fine grater)
  • 150 g walnuts (fried)

Orange marmalade:

  • 100 g orange fillet
  • 50 ml orange juice
  • peel of half an orange
  • 4 g pectin NH
  • 40 g of sugar
  • 1/5 tsp citric acid

cream:

  • 250 g cream cheese
  • 100 ml cream (fat content not less than 30%)
  • 80 g of butter (fat content not less than 82%)
  • 40 g powdered sugar

Karpatka is literally a huge eclair about 1 kg in weight with a bold citrus cream.

Ingredients:

For the citrus cream:

  • 100 ml lemon juice (5 pcs. l.)
  • 50 ml orange juice (2.5 pcs. l.)
  • 150 g of sugar (0.75 cup 250 ml)
  • 3 eggs
  • 100 g of butter
  • sixth of one orange
  • rind of one lemon
  • 5 g of gelatin (1 teaspoon with a slide) + 25 ml of water (5 tsp)
  • 300 ml cream (fat content not less than 30%)

For the custard test:

  • 100 ml of milk (5 pcs. l.)
  • 100 ml of water (5 pcs. l.)
  • 1 g of salt (on the tip of a knife)
  • 10 g of sugar (1 tsp with a slide)
  • 80 g of butter
  • 4 eggs
  • 140 g flour (5.5 pcs. l. with a slide)

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