5 amazingly delicious cakes everyone can handle

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

These recipes are useful both for beginners in the pastry business, and for those who simply do not have time to fiddle with complex desserts. Choose a cake: coffee, lemon or chocolate, with ice cream or marshmallows - put a minimum of effort and enjoy a great result.

3-Ingredient Strawberry Ice Cream Cake

Ingredients

• 1 liter vanilla ice cream;
• 300 g strawberries, cut into small pieces;
• 100 g heavy cream.

Preparation

Line the bottom of a mold (diameter 22 cm) with parchment or foil and chill in the freezer for 10 minutes. At this time, beat the ice cream with a mixer: it should soften, but not melt. Add chopped strawberries and continue whisking until the ice cream turns pink.

Transfer ice cream to a chilled pan, distribute evenly and place in the freezer for at least 2 hours. If you plan to freeze the cake for longer, cover it with cling film. Garnish the finished dessert with whipped cream and fresh berries. Cut with a knife dipped in hot water.

Chocolate cake in the microwave

Ingredients

For the cake:

• 175 g icing sugar;
• 140 g flour;
• 3 tablespoons of cocoa powder;
• 3 teaspoons baking powder;
• 100 ml hot water;
• 100 ml of sunflower oil (and a little more to lubricate the mold);
• 2 large eggs;
• 1 teaspoon of vanilla extract (15 g vanilla sugar or 0.5 g vanillin).

For ganache:

• 100 g dark chocolate, broken into pieces;
• 90 g 20% cream.

Preparation

Combine the icing sugar, flour, cocoa powder and baking powder. In a separate bowl, beat the butter, eggs, vanilla extract and hot water until smooth. Combine liquid and dry ingredients, mix well so that there are no lumps in the dough.

Lubricate the silicone mold (diameter 22 cm) with oil, cover the bottom with parchment. Transfer the dough into it and cover with cling film. Microwave at 800 watts for 7 minutes.

Stick a wooden skewer into the center of the crust. If the skewer is dry, then the cake is ready.

Let it rest for about 5 minutes, then remove the film and set the cake to cool.

Prepare the ganache at this time. Melt the chocolate in the microwave until it is semi-liquid (about 2 minutes at 600 watts, stirring every 30 seconds). Then add the cream and stir the cream thoroughly until smooth.

When the cake is cool, spread the ganache over the top. You can also decorate the cake with chocolate shavings or chocolate drips.

No baked marshmallow cake

Ingredients

• 300 g marshmallow;
• 250 g heavy cream;
• 50-100 g of sugar;
• 150 g strawberries;
• 50-80 g of nuts;
• 150 g kiwi;
• chocolate, candied fruits or berries - for decoration.

Preparation

Cut the marshmallows into layers approximately 5–8 mm thick. The easiest way to do this is by dipping a knife in boiling water. Set the marshmallow tops aside; they will be used for the top layer of the cake. The rest of the pieces are needed for the cakes.

Line the bottom of the mold with one layer of marshmallow and brush over with whipped cream. Top with a layer of chopped strawberries, sprinkle with chopped nuts and coat with cream again. Lay out the next layer of marshmallow, press it down a little with your hands, coat with cream and distribute the kiwi slices.

You can use any other fresh or canned fruit for this cake. All of them are distributed between the layers of marshmallows and fastened with cream.

Place the tops of the marshmallows in the last layer and send the cake to the refrigerator for 2 hours. Garnish with chocolate, candied fruit or berries before serving.

Coffee cake

Ingredients

For the cake:

• 250 g softened butter;
• 250 g brown sugar (+ 2-3 tablespoons for coffee);
• 300 g of self-rising flour (or 300 g of regular flour mixed with 3 teaspoons of baking powder);
• 4 eggs, beaten;
• 200 ml of strongly brewed and cooled coffee.

For the cream:

• 500 g mascarpone;
• 2 tablespoons brown sugar
• cocoa powder - for decoration.

Preparation

Prepare the crust first. To do this, beat the butter and sugar, add flour and eggs and continue beating until smooth. Pour half the coffee into the mixture, stir and transfer the dough to a greased, parchment-lined baking dish. Bake the cake for 25-30 minutes at 160-180 degrees. Then let it cool for about 5 minutes and remove from the mold. Dissolve the extra sugar in the remaining coffee and saturate the crust with 4 tablespoons of the beverage.

While the cake is cooling, prepare the cream. Whisk the mascarpone with sugar and remaining coffee until smooth. Cut the cooled cake in half and distribute half of the cream between the layers. Spread the remaining cream on top. Sprinkle the finished cake with cocoa powder.

Lemon cake

Ingredients

For cakes:

• 420 g flour;
• 350 g sugar;
• 1 tablespoon baking powder
• 1 teaspoon lemon zest
• 300 ml of milk;
• ½ cup softened butter;
• 1 ½ teaspoon vanilla extract
• 2 eggs.

For the cream:

• ⅓ a glass of softened butter;
• 400-600 g icing sugar (sweetness to taste);
• juice of 2-3 lemons;
• ½ teaspoon of vanilla extract.

Preparation

In a large bowl, combine flour, sugar, baking powder, and zest. Add milk, butter and vanilla extract. Whisk everything on low speed until the ingredients come together, then continue whisking on high speed for about 2 minutes. Add eggs and beat on high speed for 2 minutes.

Divide the dough in two and pour them into two 22 cm tins, greased and floured. Bake the cakes in an oven preheated to 180-200 degrees for 25-30 minutes, check the readiness with a wooden skewer.

Hold the finished cakes in tins for 10 minutes, then remove and let cool completely.

While they are cooling, prepare the cream. Whisk the butter in a bowl, then, whisking, gradually add half the powdered sugar to it. Reduce mixer speed and add lemon juice, vanilla extract and remaining powdered sugar. Whisk until creamy.

When the cakes are cool, collect the cake. Place one crust on a plate, brush with cream and cover with a second crust. Spread the cream evenly over the top and sides of the cake. Dessert can be served as it is or garnished with lemon zest.