Snow motifs in the design of the dessert gave him a cold but tempting name. No, these are not ice cream cakes, although, having appreciated the common features of such desserts, you can make a similar treat.
The beauty of "Winter" is that this kind of decor can be used with almost any cake layers and creams.
Cake "Winter" - the principles of homemade dessert
Cake "Winter" is not some special dessert, such as, for example, "Kiev" cake or soufflé "Bird's milk", in the manufacture of which you must adhere to certain rules. Such a cake can be prepared from any kind of cake, the main feature is decoration and cream.
Cake cakes and dessert itself are covered exclusively with white cream. Such creamy masses are prepared from sour cream, cream cheese, butter. Often in the cake there are nuts, fruits, meringues.
Products for such cakes are needed exclusively of the highest grade and only the first freshness. No ingredients should contain flavors, with the exception, perhaps, of chocolate. If, in your opinion, the recipe allows the presence of chopped hazelnuts in the chocolate mass, you can allow yourself such liberty.
Puff cake "Winter" with creamy chocolate cream
Ingredients:
fresh eggs - two things;
220 grams of the highest quality flour;
thirty grams of butter, 72 percent butter;
baking powder spoon;
120 gr. Sahara;
240 gram cream cheese tray;
one and a half glasses of fat cream;
white coconut flakes - 120 gr.;
two hundred grams of a 20 percent sour cream;
white chocolate (non-porous) - 160 gr.;
80 gr. whole condensed milk.
Cooking method:
Melt the butter. To do this, cut it, put it in a small saucepan and put on the most minimal heating. As soon as part of the oil is melted, we begin to stir - this will melt the fat without bringing to a boil.
Add chilled butter to the dough. In order not to waste unnecessary time, we put a saucepan with melted fat in a wider container filled with cold water, so the oil will cool much faster than just at room temperature.
Break eggs into a separate bowl. After adding a pinch of fine salt and all the sugar, beat until fluffy.
Pour the cooled oil to the egg mass. Stir until smooth, sift the flour and sprinkle it on top with a cultivator. First, mix with a spoon, then with your hands.
into a ball, wrap a slightly sticky dough with cling film and place in the refrigerator for two hours. To speed up the process, you can use the freezer, in it you need to withstand a little less than an hour, until it becomes dense.
We prepare the decor. Melt a smaller portion of white chocolate in a water bath and cool it slightly. Pouring into a pastry bag, through a thin hole we squeeze the chocolate mass onto parchment, patterned in the form of large snowflakes. Gently move the sheet in the refrigerator to freeze the chocolate.
After cooling, we spread the dough on a plane powdery with flour, cut into eight identical parts, roll up the balls.
Pouring flour, roll out pieces of dough in circles, with a diameter of a little more than 18 cm.
Laying two pieces on a greased baking sheet, bake for seven minutes at 180 degrees.
Without removing from the baking sheet, we apply a plate or shape with a diameter of exactly 18 cm to the hot cakes and, circling it with a sharp knife, cut off the excess.
Put the rest, broken into pieces white chocolate, into a small bowl and place it in a water bath. After the chocolate crumbly “flows”, pour 80 milliliters of cream and, continuing to warm up, bring to uniformity by continuous stirring.
Combine cream cheese with sour cream in a deep, enameled bowl. Beat with a mixer or whisk until splendid, then with a spatula we interfere with the suspended chocolate mass, and after it another 80 grams of coconut flakes.
In a separate bowl, fluffy whip the remaining cream. Combine the creamy and chocolate-coconut masses, mix thoroughly. After removing the sample from the cream, we adjust the sweetness with condensed milk, interfering it with a spoon.
We cover the serving dish with two sheets of parchment. We lay the paper so that in the center of the dish one sheet only slightly covers the other.
We spread the first, well-cooled cake and thickly grease it with a creamy cream. We lay another workpiece on top, pressing it slightly, it is also well lubricated with cream. According to this principle, we form the whole cake, after which the remains of the cream mass align the sides and cover the surface.
We attach chocolate snowflakes to the sidewalls with a cream and sprinkle the cake with coconut flakes, imitating snow. Gently pull the parchment from under the dessert and give it four hours to soak it.
Cake "Winter" with cream and sour cream from a gentle shortcrust pastry
Ingredients:
two eggs;
350 gr quality margarine;
two small bags of vanilla sugar;
a spoon of apple cider vinegar;
five spoons of sugar in syrup;
factory baking powder, for dough - 1 tsp;
three and a half cups of flour and two cups of fat sour cream;
60 gr coconut flakes (white);
icing sugar - a full glass.
Remove margarine from the refrigerator in advance, for the test you need well-softened fat.
Cooking method:
Sift all the flour with a rare strainer into a wide bowl. Sprinkle with baking powder and vanilla sugar, mix. We break the eggs to the flour, put the chopped margarine, pour the vinegar, knead. We cut a homogeneous dough into three equilibrium parts.
Lubricate the sides and the bottom of the round shape with oil. Turn on the oven for heating.
Flatten one of the pieces of dough into a cake, put it in a mold. Pressing and slightly stretching the fingers from the middle to the edges, we form a cake.
We place the form with the dough in the oven, bake, setting the temperature to 180 degrees, until the color is even golden, twenty minutes. In the same way we prepare the second cake for the cake.
Cover a large baking sheet with parchment. We spread on it, the remaining dough, formed by small balls, bake until roasted and them.
Cooking cream. Combine the cream with sour cream and whisking with a mixer, gradually pour powdered sugar into the mass. Stop whipping as soon as a lush mass is formed.
Cakes are rather dry, and so that the cream is well absorbed, they need to be soaked in syrup. Pour half a glass of water into the pan, adding five teaspoons of sugar, bring to a boil. Stir, boil over low heat until a clear syrup is obtained. Cool down.
Pouring from a spoon, saturate the lower cake laid on the dish with syrup and immediately grease it with cream. We lay the second workpiece on top, gently press it with your palms. We also soak in syrup, after which we abundantly grease with cream and this cake.
Dip the "balls" in syrup and immediately lay out on the top layer of the cream. We apply on each a little creamy mass and spread it well, without leaving gaps.
With the remnants of the cream, align the sides of the formed dessert. Sprinkle with white coconut flakes and place for impregnation in the cold for two hours.
Winter cake without baking with curd cream (from cookies)
Ingredients:
cookies with the addition of cocoa, for example Oreo - 300 gr.;
a glass and two more spoons of 20 percent sour cream;
half a glass of sugar;
a spoonful of gelatin granules;
drinking water - 75 gr.;
one and a half tablespoons of cocoa without sugar (powder);
a quarter kilogram of dry cottage cheese.
coconut flakes.
Cooking method:
Soak gelatin. Pour granules with cool water and wait a quarter of an hour. Then we place in a water bath and, with constant uniform stirring, we warm up to complete dissolution. Having cooled, we filter the gelatinous mass through a sieve.
Grated cottage cheese through a sieve, add sour cream and sugar mixed with cocoa. Beat with a mixer until a lush homogeneous mass. Pour the cooled gelatin and mix everything thoroughly, you can beat again, but not for long.
We cover a small form with baking paper, and a cling film is also suitable for these purposes. We put cookies on the bottom, if you took a round one - fill the voids, breaking a few pieces.
Pour the third part of the cooked curd mass and lay on top another layer of cookies. Alternate the layers twice more, the last should be cream.
Tightening the form with a film, remove for two hours in the refrigerator. During this time, the cream absorbs well in cookies and has time to freeze.
Gently lifting the edges of the film (paper), remove the cake from the mold and carefully transfer it to the dish.
We design by imitating snow with coconut flakes. When using powder instead, filter the sweet powder onto the surface of the cake through a sieve.
Sponge cake "Winter" with meringue jam
Ingredients
For the test:
five eggs;
four tablespoons of flour and one spoon of sugar;
a quarter pack of "Peasant" oil;
walnuts, chopped - 150 gr.
For meringues:
a glass of fine sugar;
a small bag of crystals of vanilla powder;
four squirrels;
a spoonful of dry starch.
Additionally:
strawberry or raspberry jam.
Cooking method:
Pour nuts into a dry frying pan and lightly dry over low heat. After cooling, grind with a knife or interrupt with a blender.
Having combined the eggs with sugar in a small bowl, we begin to beat at the minimum power of the mixer or manually, with a whisk. Having obtained an almost uniform, slightly foaming mass, place the bowl in a water bath and, warming up, continue to continuously beat until it becomes lush.
In a slightly chilled egg mass, we add the nut crumbs and flour. Pour the melted and well-cooled oil, mix gently.
We spread the dough in an oiled form and set to bake. Cook the biscuit by placing it in a well-heated oven, about half an hour, until the match is dry.
After cooling, the finished cake is cut into two parts, greased liberally with jam on all sides and, fastened, placed on a dish.
Beat the chilled proteins until splendid. Gradually add sugar and do not stop working as a mixer until we achieve complete dissolution of the grains. In the end, add vanilla and starch to the thick protein mass.
We spread the protein mass on the cake, distribute it with a wide spatula along the surface and sides. We give the cake to stand in the cold for half an hour, after which we put it in a heated oven. We stand at 170 degrees until the meringue is browned, about a quarter of an hour. Having cooled well, we serve to the table.
Tender cake "Winter" with nut cakes, sour cream and peach puree
Ingredients:
almond petals - 100 gr.;
four eggs;
two teaspoons of ripper;
250 grams of softened "Farm" oil;
flour - 450 gr.;
150 grams of beetroot and half a glass of brown sugar;
two tablespoons of vanilla powder;
100 grams of chopped nuts.
For the first cream:
pack of "Farmer" oil;
350 gr caramelized condensed milk.
Second cream:
400 grams of homemade very oily sour cream;
one and a half cups of the most fat, not less than 33 percent cream.
Additionally:
a small jar of canned peaches;
150 grams of white chocolate, in tiles.
Cooking method:
Rub the softened butter with sugar, add the yolks in the process. Having sifted flour to the oil mass, add the cultivator and vanilla, knead the dough. Having rolled up in the form of sausage, we divide into four parts.
Each piece, laying on a sheet of parchment, rolled out in a circle at least 26 cm in diameter and evenly pricked with fork teeth.
In a clean bowl, beat four proteins until stable peaks. Visually divide the protein mass into four parts, lubricate it with all the workpieces and sprinkle with a small amount of dark sugar.
Sprinkle two cakes with finely chopped nuts, and the other two with sugar. Bake prepared cakes at 180 degrees to a slight blush, cool.
Separately, whisk sour cream and cream with a mixer. Combine both masses and mix gently.
We spread the peaches from the syrup into the blender bowl, kill in mashed potatoes.
We put almond cake on a serving plate, well lubricate with the third part of peach puree. Having laid the workpiece with walnuts on top, we also apply mashed potatoes on it and cover with a layer of cream. We repeat the process, but do not lubricate the upper workpiece with a creamy mass.
Beat boiled condensed milk with butter until fluffy. We evenify the sides of the cake with cream and grease it thickly on top.
Grate white chocolate on a fine grater, sprinkle them abundantly on the surface and sides of the cake.
Cake "Winter" with curd cream
Ingredients:
a glass of flour and sugar;
baking soda - a teaspoon;
five eggs.
For cream:
fat, dry cottage cheese - 400 gr.;
a spoonful of gelatin and sugar;
four yolks;
half a glass of milk;
a quarter glass of water;
chopped walnut kernels;
canned pineapple.
Additionally:
a glass of greasy, liquid cream;
coconut flakes;
a quarter cup of refined sugar.
Cooking method:
After breaking the eggs, beat with the addition of sugar in a thick foam. After pouring the sifted flour, we continue to whisk for another five minutes.
Moisten the inner surface of the round shape with vegetable oil, sprinkle with flour a little. We spread the biscuit dough, level the top with a spatula.
Having placed in a hot oven, bake a biscuit for forty minutes, withstanding heating at one hundred and eighty degrees. We release from the form and cool slightly.
Still warm, gently cut the biscuit across. We place the top cake with the slice up in a deep bowl of a suitable size, press it with our hands to the sides of the container.
Soak gelatin, pour granules with a quarter cup of cool water. Slightly warming up in a water bath, filter the gelatin mass and temporarily set aside - it should cool.
Mix the curd wiped on a sieve with slices of pineapple and chopped nuts. Pour the cooled egg mass into the cottage cheese and carefully mix it with melted, cooled gelatin.
We spread the cooked curd mass on a biscuit cake placed in a bowl, cover with a second cake, cut to the size of the top of the bowl. Cover the top with cream and remove for an hour in the cold.
Turn the bowl with the cake over the dish and remove it. We put cream on the cake, whipped with sugar until a dense foam, sprinkle with coconut. Sugar snowflakes available on the market will also look very impressive.
Cake "Winter" - cooking tricks and useful tips
- Before whipping cream and proteins, wipe the dishes dry and be sure to degrease them first. Moisture and fat will prevent the product from whipping well.
- Proteins will beat faster and better if you add a few grains of salt to them. Cream should preferably be placed in the freezer for a quarter of an hour.
- For cream, try to get the fattest sour cream, and best homemade. From low-percentage sour cream, the cream will come out liquid as jelly.
