Do you want to make a cake "Tenderness"? Recipes with this name on the Internet are many, all radically different. However, it is logically clear by name that this confectionery product should be made from light, delicate, non-harsh ingredients, for example, an air biscuit , not a sugary and not too fat cream, fruit, maybe fruit jelly. From this we will proceed.
Cake "Fruit Tenderness" - recipe
Ingredients:
- eggs - 4 pieces;
- high-grade wheat flour - 100 g,
- sugar (better powder) - 150 g;
- starch - 2 tbsp. spoons;
- rum or chef brandy - 2 teaspoons;
- vanilla - 1 pinch;
- kiwi, banana;
- cherry, frozen or canned in its own juice.
For cream:
- thick unsweetened yogurt - 400 ml;
- cocoa powder - 2 tbsp. spoons;
- powdered sugar;
- chocolate ready dark - 1 small tile
- gelatin 15 g.
Preparation
For cream, we plant in a separate bowl gelatin in slightly warm boiled water, let it swell.
Now a biscuit . Egg yolks are separated from proteins and ground with sugar. Mix the whites separately with a mixer until the foam is stable. We combine both in a bowl and gradually add the sifted flour, starch, rum and vanilla. Mixer mix the dough, pour it into a mold, greased with butter. We bake biscuit cake in the oven for 20-25 minutes (temperature about 200 ° C).
Prepare the cream. Mix cocoa powder with sugar powder, add melted chocolate (half the tiles). Combine the chocolate mixture with yogurt, gelatin strained solution, add 30 ml of cherry juice and mix.
When the cake is ready to remove it from the mold, cut it from the side, we get two cakes, one of them will be the substrate. Smear the substrate with cream and spread one layer mixed with slices of bananas, kiwi and cherries without pits. Top with a layer of cream and cover with a second cork porous side up. We smear the upper cake with cream and again spread a layer of fruit. Pour cake cream and - in the cool for 3-5 hours, let it soak and harden. Such a cake can definitely be called "Fruit Tenderness" (fruits can be other).
Cake "Tenderness" cottage cheese - recipe without baking
Ingredients:
- biscuits crackers for the substrate;
- curd of medium fat content - 500 g;
- milk - 1.5 cups;
- fresh fruit, any berries other than apples or sour cream;
- fruit juice-fresh (any, for example, cherry or orange);
- sugar (and preferably powder) - 100 g;
- yogurt unsweetened;
- gelatine 25 g;
- nuts ground;
- cinnamon.
Gelatin is poured in warm water in a separate cup (we start to prepare when it swells and dissolves).
Crackers are dipped in milk and we spread on the dish a substrate.
Cottage cheese mash with a fork, add a little yogurt and ground nuts in the desired amount, mix. Lightly heat the fruit juice with sugar so that the sugar dissolves. Slightly cool and add strained through a sieve gelatinous solution. We combine the fruit-gelatin mixture with the curd mass.
With a spatula, lay a layer of curd-fruit-jelly mass on top of the cookie substrate (half the volume should go off). The next layer is laid thin slices of fruit, mixed with berries. Lay out a layer of crackers. In the remainder of the curd mass, you can mix cocoa powder mixed with sugar + a little cinnamon. We spread another layer of curd mass, on top - slices of fruit, berries and in the refrigerator for 3 hours.
Cakes "Tenderness" corresponding to the name we have definitely got, we serve them with tea, coffee or roybus.