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Which festive table go without a cake? That's right, none! And on the New Year's table, the cake should not be simple, but chocolate. How to cook New Year's chocolate cake, recipes for every taste, read on.

New Year's chocolate cake: recipes

Recipe Cake "New Year's Eve"

Ingredients:

• 3 eggs
• 2 tbsp. flour
• 0.5 tbsp. Sahara
• a pinch of salt
• 0.5 tbsp. cocoa powder
• 2 tbsp. l. ground coffee
• 0.5 tbsp. sour cream
• 0.5 tsp soda
• 1 tsp lemon juice

For praline:

• 50 gr. Sahara
• 50 gr. chopped nuts

For impregnation:

• 1 cup of coffee
• 2 tbsp. l. cognac

For glaze:

• 150 g dark chocolate
• 50 gr. butter

Cooking method:

1. Separate the yolks from the proteins.
2. Beat the whites with a pinch of salt, and the yolks with the sugar.
3. Quench the soda with lemon juice.
4. Combine all ingredients for the dough.
5. Knead the thickness of the dough, reminiscent of sour cream.
6. Bake 1 cake from the dough, cool and cut across into two thin cakes.
7. Mix coffee with cognac, soak the cakes with the mixture.
8. For the praline will melt l sugar in a dry frying pan, add crushed nuts, mix, and then transfer to a mortar and grind into a homogeneous paste.
9. Grease the praline cakes, lay on top of each other.
10. For the glaze, melt the chocolate in a water bath, cool slightly and beat together with soft butter.
11. Spread the icing onto the cake with a spatula. Decorate the cake to your liking.

Recipe Chocolate cake with condensed milk

Ingredients:

• 4 eggs
• 3 tbsp. Sahara
• 2 tbsp. kefir
• 2 tsp soda
• 1 tsp vinegar
• a pinch of salt
• 3 Art. l. cocoa powder
• 3 tbsp. flour

For the cream:

• 200 gr. butter
• 1 b. boiled condensed milk (chocolate or coffee can be used)

Cooking method:

1. Beat eggs with sugar and salt.
2. Into kefir pour in the soda slaked with vinegar.
3. Combine all ingredients for the dough. extinguish a spoonful of soda with vinegar and add kefir to the whipped mass.
4. Bake three cakes from the dough in a split form.
5. For cream soft butter beat with condensed milk.
6. Smear the cooled cakes with cream and stack on top of each other.
7. The cake can be decorated with almond petals, crushed nuts, grated chocolate, waffle crumbs, etc.

Swiss Chocolate Cake Recipe

Ingredients for the dough:

• 1 tbsp. flour
• 0.5 tsp baking powder
• a pinch of salt
• 4 eggs
• pinch of baking soda
• 1 tbsp. Sahara
• 100 g grated chocolate
• 1 tsp vanilla sugar
• ¼ Art. cold water

For glaze:

• 150 gr. milk chocolate
• 100 g butter

Cooking method:

1. Sow flour, baking powder, baking soda and salt.
2. I beat eggs with sugar, then add flour in parts.
3. Melt the chocolate in a water bath with vanilla and water, pour into the dough.
4. Bake three cakes. Cool down.
5. In a water bath, melt the milk chocolate for the icing.
6. Remove from heat and add butter to chocolate.
7. Put the glaze on ice and beat until fluffy.
8. Grease the cakes with glaze, lay on top of each other.
9. Decorate the cake to your liking.

Chocolate cake recipe with apricot jam

Ingredients:

• 5 eggs
• 200 gr. flour
• 100 ml cream
• 50 gr. biscuits
• 200 gr. chocolate
• 200 gr. butter
• 10 tbsp. l. apricot jam

Cooking method:

1. Leave half of the chocolate and butter for the icing.
2. Knead the dough from the rest of the ingredients, except for the jam.
3. Grease a detachable baking dish with butter, sprinkle with cookie crumbs.
4. Divide the dough into two parts.
5. Distribute one part of the test according to the form.
6. Brush with jam and cover with the second part of the dough. Chop the dough with a stick and place in the oven.
7. Bake the cake for about 20 minutes at 180 degrees.
8. Cool the finished pie in the form, then transfer to a dish.
9. Prepare the icing from the remaining chocolate and butter as described in the recipes above.
10. Cover the cake with icing, sprinkle with cookie crumbs.

Recipe Chocolate Curd Cake

Ingredients:

• 1 tbsp. flour
• 1 egg
• 5 tbsp. l. cocoa powder
• 0.5 tsp soda
• 1 tsp vinegar
• 0.5 tbsp. Sahara

For the cream:

• 200 gr. pasty curd
• 50 gr. grated chocolate
• vanillin
• icing sugar to taste

Cooking method:

1. Beat the egg with sugar.
2. Quench the soda with vinegar.
3. Sift the cocoa flour into a bowl.
4. Add beaten eggs, slaked soda to the flour.
5. To cook batter.
6. Bake a cake from the dough, cool and cut into two.
7. For the cream, grind cottage cheese with chocolate, icing sugar and vanilla.
8. Smear the cooled cakes with cottage cheese cream.

Video recipe cake " Chocolate log"

Cook with pleasure and be healthy!

Always yours Alena Tereshina.

New Year's mood is not only a Christmas tree, garlands, Santa Claus and a midnight congratulation from the President. First of all, this is a festive table. And its logical conclusion is a tea party with delicious cake... And this is despite the well-established opinion that "the holiday was not a success if it came to dessert."

Actually new year dessert very important. And even if on New Year's Eve it never came to him, then in the morning the cake will go "with a bang." However, it is not enough to cook and serve. delicious dessert... It still needs to be decorated accordingly to maintain the charm of a magical holiday.

How to decorate a New Year's cake

So, it's worth starting with the fact that the New Year is a special holiday. Any housewife runs around the shops for several days, prepares food, and on the eve of the celebration itself, almost the whole day does not leave the kitchen, constantly plowing something, chopping, boiling, frying and baking.

Being in such time trouble, it is quite difficult to have time to cook everything. What can we say about the dessert and even more about its decoration. That is why, if, after all, it was decided to cook the cake yourself, then it appearance should be thought out in advance, and the decorations should be as simple as possible.

What to make decorations for a New Year's cake? There are no restrictions here. True, it should be borne in mind that on such a holiday there are a lot of fatty dishes on the table. Therefore, you should not make the elements of the confectionery decor too greasy. So butter cream it is better to use it to a minimum. Well, the most suitable materials for decoration homemade cake are:

• ready-made decorations;
• fruits;
• icing sugar and cocoa;
• chocolate and chocolate glaze;
• caramel;
• meringue;
• confectionery mastic.

Each of these materials should be discussed separately. Although in most cases it is best to combine several materials. But here it all depends on the hostess's imagination, or rather, on the design she invented for her confectionery.

How to decorate a cake for New Year and Christmas

You can decorate the New Year's cake different ways... The main thing is to think over the "design" in advance. On New Year's Eve, there simply won't be time for that. Inexperienced pastry chefs should generally practice in advance in preparing decoration materials. This will save a lot of time on December 31st.

To simplify the task, it makes sense not to be puzzled by decorating the sides. If necessary, it will be enough to coat them with a little cream mixed with cookie crumbs or chopped nuts.

But it's time to get back to more detailed description materials for decorating the top of homemade Christmas cakes.

Ready-made decorations

Perhaps this is the easiest way to decorate a dessert. Almost every city now has a shop where you can buy a wide variety of sugar or chocolate figurines for decorating cakes and pastries.

Of course, just buying a figurine is not enough. First, you have to think over the composition in order to select the desired elements. In addition, you need to prepare the surface of the future confectionery masterpiece by making the background for the future composition. This can be cocoa, icing sugar or icing.

Fruits

Decorating a New Year's cake with fresh fruit also does not require special skills and much effort. In the most extreme case, they can simply be spread out on the surface of the confectionery smeared with cream. But it’s better to connect your imagination and build something more interesting, for example: put an inscription or make stylized figures of a Christmas tree or a snowman from fruit pieces.

The best options for decoration are strawberries, bananas, currants, grapes, kiwi and pineapple. But other members of the fruit family can also be used. The main thing is that their taste is combined with the taste of the product itself.

Powdered sugar and cocoa

This option for decorating a New Year's cake will already require some artistic skills and diligence. But at the same time, it is great for novice confectioners, since it does not imply the use of special tools and the preparation of any additional materials.

To decorate a cake with cocoa or powdered sugar, it is enough to cut out a stencil of the desired pattern from paper in advance, put it on the surface of the cake and sprinkle it abundantly with the aforementioned materials. Then the stencil is carefully removed, and the intended pattern remains on the surface of the cake.

It is worth warning right away: it is best to sprinkle your confectionery product with a strainer. Thanks to this device, the powdery materials will lie evenly on the surface of the cake.

What exactly to sprinkle with? It all depends on the color of the main background. If the surface of the cake is covered with light cream, then the drawing is best done from cocoa, and white sprinkles will look brighter on chocolate glaze and just a dark cake. You can also combine these elements, for example: sprinkle the whole cake with cocoa powder, and make a drawing of powdered sugar on top.

By the way, the stencil does not have to be made of paper. Very beautiful patterns are obtained using lace napkins. The only downside is that it will be almost impossible to wash the lace later.

Chocolate and chocolate glaze

Decorating a cake with chocolate will never go out of style. Even a simple filling with chocolate glaze looks quite presentable. Moreover, even the most inexperienced housewife can cook it. For this you need to take:

• chocolate (without additives) - 100 g;
• milk - 75 ml (5 tablespoons).

Break the chocolate into pieces, put it in an ovenproof bowl greased with butter, pour over the milk and put on water bath... The mixture must be constantly stirred. The icing is ready when the chocolate is completely melted. The optimum bath temperature is 40 ° C.

In practice, white glaze is also made:

• white chocolate - 100 g;
• icing sugar - 100 g;
• milk - 30-50 ml (2-3 tablespoons).

Break the chocolate into a bowl greased with butter, add the powdered sugar and half the specified milk volume. Put the bowl in a water bath. Stir the mixture constantly until the chocolate is completely melted. Remove from heat, pour in the remaining milk and whisk everything well. By the way, if you add to such a glaze food coloring, then it can be made not only white.

Both of these icing options are great for pouring over the surface of a cake. And then you can do whatever you want: sprinkle with powder or cocoa, install ready-made figurines or make decor from fresh fruits.

But you can do it differently by decorating the cake with figurines or inscriptions from the chocolate itself. This is not difficult to do. However, this will require an additional tool - a pastry bag or syringe.

To make such a decoration, you first need to prepare stencils or molds. The stencil can be cut from foil. The rest is simple. The chocolate is melted in a water bath, poured into a pastry bag or syringe and squeezed out along the contour of the future decoration on a flat surface covered with parchment. Then the parchment is carefully moved into the refrigerator. After completely solidifying with figures or decorative elements, you can decorate the cake. With a mold (cliche) it's even easier. The melted mass is poured into it and sent to the refrigerator.

This method can be used to make almost any decoration, from elementary borders, Christmas trees or snowflakes to complex chocolate compositions. The only caveat is that the chocolate figures need to be evenly placed on the cake so that when it is cut into pieces, everyone gets a little chocolate treat.

Caramel

Great jewelry comes from ordinary sugar syrup, i.e. from caramel. To prepare it you will need:

• sugar - 200 g;
• water - 150 ml;
• vinegar essence - 5 drops (you can use citric acid solution - 10 drops).

Mix sugar with water and put on low heat. The mixture must be constantly stirred so that the sugar is completely dissolved. As soon as this happens, add to the solution vinegar essence or citric acid and continue to cook until thickened, stirring constantly with a spoon.

For the manufacture of figures or decorative elements from caramel, you will need a cliche. You can cut it inside the potato halves. The resulting form must be dipped in hot caramel and put on a cold plate, greased vegetable oil... The caramel will stick to the plate while maintaining its shape. In the meantime, it has not completely frozen, the figure can be slightly modified: bend or add texture.

Meringue

Without really straining, you can decorate the cake with the meringue. But first you need to prepare the mass itself. For this you need to take:

• eggs - 5 pcs. (only need proteins);
• sugar - 250 g

Beat the egg whites until a stable foam forms. Then gradually - 1-2 tablespoons each - add sugar, continuing to beat thoroughly. When all the sugar has been hammered into the mass, it must be continued to beat for at least 15 minutes in order to form a sufficiently dense structure.

The meringue base is ready. Then everything depends on the invented design. You can bake many small bezels to decorate the cake evenly or to lay out a pattern or lettering. And you can make several large "cake", before baking, giving the protein-sugar mass, for example, the outline of a castle with turrets.

Bake meringues at about 100 ° C on a baking sheet lined with parchment. You can spread the mass on it both with the help of a pastry bag and with an ordinary spoon.

Confectionery mastic

Well, you can do whatever you want with this material. There is already where fantasies roam. With the help of mastic, any cake can be turned into a real confectionery masterpiece. True, to make sweet mastic and work with it, you need to have certain skills, both culinary and artistic. Therefore, before making the final decision in favor of this type of decor, it makes sense to practice.

There are many recipes for cooking confectionery mastic... However, for home use, the dairy version of this material is best suited. The point is that it is universal. It can be used to cover the entire cake (wrapping), and to sculpt various figures and decorative elements.

You can prepare such a mastic from the following products:

• powdered milk- 180 g;
• condensed milk - 180 g (1 can);
• icing sugar - 180 g;
• lemon juice- 1 tablespoon.

In a deep bowl, mix well the milk powder with the powdered sugar. Add lemon juice there and mix everything thoroughly again. Then condensed milk must be added to the mixture. This should be done in several steps, each time properly mixing the resulting mass. At first, you can stir with a spoon, then you have to knead the mastic with your hands, like dough. By the way, so that the sweet mass does not stick to your hands too much, you can grease them with a small amount of vegetable oil or sprinkle with starch.

The result should be a homogeneous, slightly yellowish, pasty mass, which must be wrapped in cling film and send it to the refrigerator for half an hour. After that, you can work with the mastic.

To give the mastic any other color, during the kneading process, you need to add some kind of dye to it. It is, of course, about natural dyes... As such, you can use vegetable and fruit juices.

To cover the cake, the mastic must be rolled out and carefully placed on the flattened surface of the cake. After that, cut off the excess pieces of material. In order for the mastic to roll out better, this must be done on a surface sprinkled with starch.

Throwing away the trimmed pieces is not necessary at all. The mastic can be rolled out again and some additional decorative elements can be cut out. And you can make several "sausages" and weave a pigtail, getting an original border along the entire border of the cake.

As for the figurines, everything is quite simple. In structure, mastic is very similar to plasticine, and you can work with it as well. But in order to glue together two or three fragments of multi-colored mastic, you need to grease the pieces to be glued with water using an ordinary brush.

New Year's cake decoration theme

As mentioned above, the design option for a New Year's cake needs to be thought out in advance. Of course, the most acceptable theme is a variety of New Year's symbols.

The simplest option is to decorate the cake with Christmas trees, snowflakes, or make it in the shape of a clock, the hands of which are approaching midnight. But you can also dream up.

A spruce branch decorated with two or three balls will look beautiful on the surface of the New Year's cake. You can make such a decoration both monochrome - using powdered sugar or cocoa, and colored, using multicolored glaze or mastic.

In a similar way, you can turn the surface of the cake into a real painting. A snow-covered branch of mountain ash with bullfinches sitting on it will look bright and festive. The materials are still the same - glaze and mastic, and you can use real currants to create a bunch of rowan.

Do you want to decorate the cake with voluminous figures? No problem. Even an inexperienced "sculptor" can mold a whole family of snowmen or the like of penguins from mastic. If you place them among the Christmas trees made of chocolate or mastic, you get an excellent New Year's story. Well, chefs with a clear penchant for art can stick and more complex figures, for example: white bears from cartoons or a whole zoo of animals rolling down an ice slide.

The cake will also be interesting, the surface of which is presented in the form of a pond covered with ice (bluish glaze) on which funny characters roll, again made of chocolate or mastic. At the same time, the edges of the cake can be made in the form of snowdrifts from whipped cream or cream.

Do not forget that the cake does not have to be round or square. A dessert in the form of a Christmas tree will look great on the table. In this case, the upper part can be laid out from pieces of kiwi, sprinkling the "branches" with powdered sugar or spreading snow from the cream on them.

You can use other forms: a bottle of champagne, a bag with gifts, cornucopia, and finally, just a Christmas ball. Fantasy is not limited here. So go for it!

Have a nice New Year and… bon appetit!

Video "Decorating a New Year's cake"

Happy Friday, friends! Thank you for stopping by for another recipe, I hope it will go to the piggy bank of your favorite desserts)

For several days, my thoughts were busy with the fact that they chased information in my head in order to come up with a recipe for New Year's table... First, the picture appeared that the cake should be made of chocolate cakes, and the cream must be white, it remains to come up with such cakes that would not be too thin and not too thick and choose a cream that would be loved by everyone, because the New Year's treat should be not an amateur, as they say. Everyone should be happy with a sweet treat, even if it comes to it on the second or third day))

In general, I am opposed to poor women standing at the stove all December 31, trying to prepare dishes that could fill the entire table. Paying such attention to food, you see, is sheer stupidity. Spend better time with loved ones, meet with friends or walk around the New Year's city, fly to another country, call someone who has not been called for a long time, create a miracle for someone, fulfill someone's dream, look at the irony of fate for the hundredth time, at the end of the end, but just don't waste the last hours of this year cooking))

I tried to come up with a recipe in which there should be no mistakes, which will not take a lot of time and whose taste will appeal to many. What is important, the cake is stored in the refrigerator for 5 days and it only becomes tastier, so the turn will definitely come to it)

Ingredients

Cakes:

• flour - 360 g
• butter - 200 g
• icing sugar - 170 g
• bitter chocolate - 100 g
• cocoa - 45 g
• refined vegetable oil - 30 ml
• egg yolks - 3 pcs
• baking powder - 1.5 tsp
• salt - 0.5 tsp

Cream:

• mascarpone - 300 g
• condensed milk - 300 g
• vanilla extract

Glaze:

• Bitter chocolate - 100 g

Preparation

• Melt the chocolate and stir in the butter at room temperature, put in the refrigerator to thicken the mass.
• Mix flour with cocoa, icing sugar, salt and baking powder, you can stir everything with a whisk to make the mixture homogeneous. Add egg yolks and vegetable oil to the dry ingredients (choose an odorless and good quality oil, if not, replace it with water).
• Then add to the mixture chocolate butter and knead the dough. You should get a dough that is pleasant in consistency, which will not stick to your hands, if you cannot achieve a similar consistency, as in the photo, then add flour or water if necessary.

• Divide the resulting dough into 5-6 parts and pack each part in plastic wrap (at this stage I ran out of film, so I wrapped the dough in foil). Send the dough to the refrigerator for an hour.
• Prepare 5-6 sheets of baking paper, heat the oven to 180C.
• Now we take out one piece of dough from the refrigerator, roll it out directly on a paper sheet, about 0.5 cm thick and about 17 cm in diameter, and cut a circle out of the dough, you can use a plate or rings for a stencil. We put the cuttings aside and knead another piece of dough from them, from which you can cut stars for decoration.
• Roll out all the pieces of dough in this way and send everything to the refrigerator for half an hour directly on paper sheets.
• Then we take out one at a time, put on a baking sheet and bake each cake for 15 minutes. And the most important, ready-made cake will be brittle until it cools, so you need to cool it down without removing it from the baking paper.
• When the cakes are ready to cool down, they can be safely removed from the paper and folded in a pile for assembly.

• I chose the cream that is the easiest to prepare, but delicious, it goes well with the taste of the cakes. Beat the mascarpone until fluffy and gradually whisk in the condensed milk and vanilla extract. (The cream will be too liquid if you choose low-quality products, so try to buy all the good quality ingredients. Recently, the quality of the Belarusian mascorpone has become much better, if earlier it tasted more like cottage cheese then it is now a decent product that I can recommend. Well, try not to buy cheap condensed milk, you need to read the composition and look for the inscription "whole condensed milk with sugar" on the jar. Well, since we're talking about products, I would like to note that the taste of natural vanilla and natural vanilla extract has nothing to do with the one that is sold in culinary departments with the inscription “vanilla sugar”. Therefore, try to look for natural vanilla in the pods and natural extract, you yourself will understand that it is worth it).
• When the cream is ready, then part of it must be transferred to a pastry bag, if you have a desire to decorate the cake with an inscription, as I did. The rest of the cream can be safely distributed over the cakes, collecting the cake.
• When the cake is a brother, you can decorate it in order to simplify the pre-New Year's cooking, I advise you to make chocolate icing, everything is very simple here - melt the dark chocolate, distribute it on a piece of foil, attach the foil with the chocolate side to the cake, smooth it so that the chocolate grabs and send everything to the freezer for an hour.
• Carefully remove the foil from the chilled cake, if there are sloppy areas somewhere - do not worry, these moments can be decorated with stars, which I suggested making from scraps of dough.
• The final step will be to make an inscription from the cream, which I advised to leave in a pastry bag, and also serve a cake with a lit sparkler, for the atmosphere))

Well, so, if you have any questions, feel free to ask, I will help you. I will try very hard to prepare one more recipe, but I cannot promise it, because I will leave Minsk before next Friday comes)

I will not say goodbye, this year I will definitely be back, so I just wish you a good weekend, see you!)

How to make a cake for the New Year? I always want it to be not only tasty, but also beautiful, original and somehow connected with the New Year theme.

Cake is a dish that is served as a dessert for tea after New Year's dinner.

Of course, you can offer or lush instead of it, but a cake is a cake, and how you can do without it on this wonderful New Year's Eve.

New Year's cake - roll "Berries in the snow"

Ingredients:

Biscuit:

• Eggs - 5 pcs.
• Sugar - (150 + 50g.)
• Flour - 1 tbsp.
• Milk - 2 tbsp. l.
• Odorless vegetable oil - 4 tbsp. l.
• Vanillin
• Mold spray
• Form 28x43 cm
• Berries, raspberries, blueberries, cherries, 50-60 gr.
• Coconut flakes - 30 - 40 gr.

Cream:

• Cream for whipping more than 30% fat - 500 ml.
• Sugar - 2/3 tbsp.
• Cream - Philadelphia cheese (or similar) - 200 gr.
• Vanillin or vanilla sugar

Impregnation:

• Warm water - 50 - 60 ml.
• Sugar - 1.5 dessert spoons
• Liqueur - 1 dessert spoon

Preparation:

Separating egg whites from the yolks, beat the yolks with a mixer and gradually add in small portions 150 grams of sugar, milk and butter

Add flour, vanillin and manually, stir in the mass with a spatula

Beat the whites separately in a bowl, pour 50 grams of sugar in small portions to make a fluffy foam

In three steps, add the whipped whites to the yolk mass, and gently mix

Cover the form parchment paper, lubricate with a spray, you can plain oil odorless, pour dough into it, level it over the entire surface

We send to the oven, preheated to 170 degrees for 10 - 12 minutes

We spread the resulting cake out of the mold, remove the paper, cover it with a towel and let it stand for 5 - 7 minutes, so that it cools slightly and softens

While the roll is warm, with the help of parchment paper removed after baking, roll it into a roll and put it aside to cool

We prepare the cream, for this we pour the cream into the bowl, beat them with a mixer, gradually adding sugar

Now we lay out the cream-cheese separately, put 3 - 4 tablespoons of whipped cream in it and beat with a mixer until smooth

We shift the cheese to the cream, mix to get a homogeneous thick cream

We prepare the impregnation for the roll, mix the water with sugar and liqueur

We unfold the roll, soak it with the prepared impregnation

After that, grease with a layer of cream

We lay out the berries, if you had them frozen, they must first be thawed, if canned, drain the juice and drain completely

Now we carefully wrap the roll again, you do not need to squeeze it

We spread the biscuit on a flat dish and gently coat with cream on all sides

Sprinkle with coconut on top

We spread the berries on the surface in any shape

On top of this whole work, you can lightly sprinkle with powdered sugar.

Sponge cake Broken glass with jelly

Cooking delicious holiday dessert, it is prepared from jelly. There are many cooking options, so I want to tell you in more detail different ways, what, what can be replaced and how it can be diversified

Ingredients:

• Colored jelly 80-100 gr. - 3 packages
• Sour cream 10 - 15% fat - 400 gr.
• Gelatin - 20 gr.
• Sugar - 100 - 150 gr.
• Vanillin
• Boiled water (for jelly)
• Kiwi - 3 pcs.

Biscuit:

• Eggs - 2 pcs.
• Flour - 80 gr.
• Sugar - 80 gr.
• Baking powder - 0.5 tsp.

Preparation:

As for jelly, you need to take a different color, for example, strawberry, lemon, orange, currant. You can also use fruits, kiwi was taken as an example, to get a green color, and you can also take regular gelatin, to which you add color and juice for taste.

The more different colors, the more beautiful our product will be.

If adding fruit, use one - kiwi, peaches, pineapple or orange

The first step is to dilute the jelly. Each package has instructions on how to do it correctly. The only deviation is to halve the amount of hot water, that is, if the package says 200 grams of hot water, use 100 - 120 grams. no more

Cool it down and put it in the refrigerator to solidify.

If you do not use ready-made jellies, but gelatin with juice, the amount of liquid should also be reduced by 2 times.

Peel the kiwi, cut them into large cubes

We prepare the sour cream filling, dissolve the gelatin, the amount of water is 2 times less than according to the instructions

After the gelatin swells, we heat it until it is completely dissolved, in no case bring it to a boil, leave it to cool

Put sour cream, sugar in a bowl and mix with a blender until the sugar is completely dissolved

Then pour the cooled gelatin in a thin stream and mix until the entire mass of the sour cream filling is homogeneous.

After the colored jelly hardens, we take it out of the refrigerator and lower the glass to the level of the jelly mass in hot water for a few seconds so that the mass lags behind the walls of the glass

We spread it on a board, cut it arbitrarily into pieces of different size and shape

Put all the jelly, pieces of fruit in a bowl, fill in the sour cream filling and mix gently

Pour the mass into a mold, level it so that the pieces do not protrude above the level of the sour cream filling and put it in the refrigerator until it solidifies

After hardening, we spread the cake out of the mold on a dish and the cake is ready, it can be served in this form, but it is better to cook it on a biscuit

Cooking a biscuit, for this we drive eggs into a bowl, pour sugar and beat with a mixer to get a good foam

Add baking powder to the sifted flour, pour it into the eggs and knead the dough with a mixer at low speed

We take a form, in diameter it should correspond to the diameter of your jelly cake, cover the bottom with parchment paper and grease with vegetable oil

We spread the dough in a mold, level the surface, send it to the oven at 180 degrees for 30 minutes, watch for readiness and check with a simple wooden toothpick

Cool the finished biscuit, take it out of the mold, saturate it, it can be sour cream with sugar, fruit or berry syrup, at your discretion, we just need to soften the biscuit

For a while, leave the biscuit to soak, and at this time we lower the cake mold into a large bowl of hot water so that the surface melts slightly

We carefully lay out jelly dessert on a biscuit

Cut the edges of the biscuit to its size

It turned out beautifully, festive and very tasty, bon appetit.

It is made from small chocolate, pistachio cakes, filled with the most delicate, delicious cream, with ice cream flavor

Ingredients for a 22 cm diameter mold:

Ball cakes:

• Crackers - 300 gr.
• Condensed milk - 4 - 5 tbsp. l.
• Butter - 50 gr.
• Soft cottage cheese - 100 gr.
• Milk - 4 tbsp. l.
• Cocoa - 2 tbsp. l.
• Unpeeled pistachios - 200 gr.

For the cream:

• Eggs - 2 pcs.
• Milk - 400 ml.
• Corn starch - 2 tbsp. l. (or potato)
• Vanilla sugar - 1 sachet (10 gr.)
• Condensed milk - 200 ml.
• Soft cottage cheese - 200 gr.
• Gelatin - 20 gr. + 100 ml. milk

Preparation:

First, let's prepare balls from the Potato cake, for this the most ordinary crackers without sprinkling and raisins need to be chopped in a food processor or grated on a fine grater

Add condensed milk, softened butter and soft curd to the cooked crumb, you can use Activia, mix everything in a food processor

Divide the resulting mass into 2 parts, add cocoa to one, stir and set aside for now

Add peeled pistachios to the other part and grind everything again in a combine.

These are such beautiful and already delicious ingredients for cakes.

Add a little milk to each part so that the mass turns out in the form of a thick choux pastry and it is convenient to sculpt balls from them

Roll up balls of approximately the same size

We put a form on the dish, grease it with odorless vegetable oil, glue the baking paper cut out by a strip on it, so that later it will be more convenient to separate the cake

We put the cakes tightly on the bottom of the form, and then send it to the refrigerator

We are engaged in cream, pour gelatin into a bowl, fill it with milk, stir and leave to swell for the time indicated on the package

We do custard, drive eggs into a bowl, pour vanilla sugar and cornstarch, start stirring

Pour milk in parts, stir until homogeneous mass so that there are no lumps

We put the bowl on big fire when the mass is warmed up, steam starts to flow from it, reduce the heat to a minimum and let the cream thicken well

After the cream thickens, we boil it for another 1 minute, stirring well all the time, so that no lumps form, it will take you 10-15 minutes, but you need to focus on the thickness of the cream

We transfer the cream to a deep bowl, add milk gelatin, stir and beat with a mixer

Pour out the condensed milk, beat again until smooth, spread the cottage cheese, bring the cream to readiness with a mixer

A few spoons ready-made cream put it in another dish and put it in the refrigerator for 10 - 15 minutes, this part will be used to decorate the cake

Pour the cream into a mold, put it in the refrigerator

We put the thickened cream in a culinary syringe, or you can use a mayonnaise bag, cut off the bottom, rinse, it will be convenient to fill and use it

We squeeze the balls of cream over the surface of the cake, you can add cocoa to the cream or sprinkle with grated chocolate, send the cake to the refrigerator for at least 4 hours, and it is better to leave it there overnight

Carefully remove the mold, sprinkle with cocoa powder

Here is such a beautiful, delicious and delicate cake turned out

Video recipe for the cake "Chocolate Truffle"

Original Chocolate Cake for New Year

Easy to prepare, it will take very little time, you can prepare it in advance, this is a very juicy and delicious dessert

Necessary:

• Flour - 250 gr.
• Sugar - 300 gr.
• Soda - 1.5 tsp.
• Salt - 1 tsp
• Cocoa - 55 gr.
• Eggs - 2 pcs.
• Butter - 60 gr.
• Olive oil - 60 gr.
• Milk - 260 ml.
• Vanilla extract - 2 tsp
• Vinegar 6% - 1 tbsp l.

Ganache:

• 1 part chocolate
• 1 part cream 30% fat
• 10% butter

To decorate the cake:

• Chocolate - 3 types of 1 bar, 90 gr.

Let's start cooking:

Mix all dry ingredients in a bowl - flour, sugar, soda, salt, cocoa

Add eggs olive oil, butter, milk, vinegar and vanilla extract, if you don't have the extract, you don't need to add anything else

Mix all this with a mixer

We prepare the form, cover the baking sheet with a baking mat, you can use paper, install a detachable form with a diameter of 18 - 20 cm.we grease it with vegetable oil, or cover it with strips of paper from the inside

If you have a larger diameter mold, then you need to take more ingredients to make the cake high

Pour the dough into a mold, keep in mind that the dough rises well when baking, so choose a mold with high edges

Put in the oven at 175 degrees for 50 - 60 minutes

The biscuit is ready, carefully remove the shape from it

Cut off the top of the biscuit with a knife, making a flat surface

A biscuit can and should be made in advance, wrapped in plastic wrap and put in the refrigerator for a day

To prepare ganache for such a cake, you need about 90 grams of chocolate, 90 grams of cream and 18 grams of butter.

We put the bowl in a water bath, or you can melt it in microwave oven, setting the time to 15 seconds, then get it out. Stir and set again for 15 seconds, in 4 - 5 steps you get a ganache of the required consistency for applying it to a biscuit

Gently apply chocolate ganache to the surface of the cake

You can simply decorate the cake with walnuts, home-style

Here it is so juicy, moist, it turns out without additional impregnation

Now let's try to make this cake especially attractive. First, we will make stencils of the nose, ears and muzzle on paper - this will be the dog's muzzle

Put broken into small pieces into a culinary bag White chocolate... We dip it in hot water to melt, we do the same with milk and dark chocolate

We spread on the stencil baking paper and apply chocolate according to the pattern

We send the prepared chocolate parts to the refrigerator

Spread the frozen chocolate on top of the ganache

Here is such a New Year's miracle.

How to decorate a Christmas cake with your own hands

Each housewife, preparing a cake for the New Year's table, tries to make it beautiful, original and become a real decoration.

Here are some examples simple ways decorations that you can make at home yourself.

The cake itself can be made, for example, on the basis of "Medovik"

or just bake a biscuit and soak it with syrup

All these decorations are not difficult to perform, you can make at home, adding a little imagination.

Hello my friends!

After 20 days - January 1. I thought, I thought, how can you and me make our already difficult life easier, and do not run all over the site looking for a suitable cake or dessert for New Year... I decided here to make a selection of "New Year's Cake 2018" - with all my cakes and desserts that deserve to be borrowed place of honor on your New Year's table, with links and pictures, so that you look at the picture and read short description, immediately understood whether you should go for the recipe or not.

Closer to the new year, of course, I will still add fresh New Year's recipes, but for now we will choose from what has been acquired by overwork and has been repeatedly verified.

For lovers of cream cakes

I make this particular cake very often. Just because everyone likes him. Except for my youngest dancer who doesn't like strawberries.

What's good about this cake is that, for lack of time, the biscuit can be replaced with ready-made savoyardi cookies. Well, and strawberries, respectively, any other berry or fruit)) Moreover, it can be used here frozen.

The mascarpone cake turns out to be very delicate and light. The most THAT after a rich New Year's feast.

This is one of the most popular cakes on my site. In my recipe, it goes with cherries, but in cherry interpretation it has no equal. The most delicate ones complete the look chocolate cakes and again my favorite cream with mascarpone.

If you are planning to celebrate the New Year with true connoisseurs of chocolate, then prepare this cake. It contains almost a kilogram (!) Of dark chocolate.

A spectacular two-tone cake with a bright red filling will come in handy for the New Year's holiday.

But the taste of this cake exceeded all my wildest expectations. There is even nothing to describe here: complete harmony and mutual understanding.

This cake is cooking faster than classic cake"Snickers" with meringue, but it turns out very tasty.

The composition of my "Snickers" is as follows:

— chocolate biscuit;

- cognac impregnation;

- boiled condensed milk cream;

- salted peanuts;

- caramel;

- chocolate glaze.

The recipe for this masterpiece belongs to one of the co-authors of my site, Instagram blogger Olga Vilchevskaya. I cook it according to tradition with cheese cream... But with sour cream, I'm sure it is no less gorgeous.

For lovers of mousse cakes

Absolutely uncomplicated, but very effective New Year's cake with two types of mousse, separated by a bright juicy coolie and hidden in a thin biscuit coat.

I advise you to start the preparation of this cake a couple of days before the celebration and divide it into several stages.

A cake for those who, even on holidays, try to stick to diet food, based on a light mousse with yoghurt and white chocolate, and peaches.

In this article, I describe many of the techniques for making mousse cakes: biscuits, mousses, jelly layers, etc.

I took a cake with coconut mousse as a basis, almond biscuit and berry compote.

And this cake is one of my favorites. The very tenderness. Both in texture and taste.

He combined two iconic desserts that divided the whole world into 2 camps, this is cheesecake and tiramisu. So if you can't decide which is best, make this cake. Supporters of both one and the other will be satisfied.

If you are not a big coffee lover, then take a moccacino, it has a more delicate taste. Personally, I, not a coffee lover, like it better.

For connoisseurs of the classics

One of the simplest cakes you can make for the New Year.

For the classic Pancho, the most ordinary chocolate biscuit is used, a simple cream of sour cream, condensed milk and vanillin, canned pineapple and peaches, walnuts and chocolate icing. I highly recommend using canned cherries though.

Who, if not him, deserves a place of honor at the New Year's feast.

I don't think he needs any special introduction.

Agree, the New Year is a great reason to cook everyone's adored good old Kiev cake. You will hardly find indifferent to him.

Who have forgotten, I will remind you: crispy nut cakes, chocolate butter custard - that's, in fact, all that this masterpiece dessert is rich and happy with.

I adored this cake, like all Soviet cakes. He's really worth remembering about him.

In our family boiled condensed milk in special honor, so I have a honey cake with her.

Many connoisseurs say that this is the best Napoleon they have ever tasted. That's all you need to know about him.

And some foreign classics.

The peculiarity of this dessert is that you need to collect it just before serving, since the meringue gets soaked very quickly from moisture.

With cherry or caramel topping - divine.

The recipe for real tiramisu with mascarpone cheese and following all the procedures that I happened to witness in Italy in the process of making tiramisu with ordinary Italian ragazzo.

For the busiest - desserts without baking

The recipe is designed for a shape with a diameter of 20 cm. Therefore, if there are more than two of you, boldly double the proportions.

It is not just very simple and quick cake, this is still a very light cake, which is also better to increase if you are cooking for a large company.

Typically, Italian panna cotta is made from cream or a mixture of cream and milk, and resembles milk jelly... Panna cotta is often served with fruit, caramel or chocolate sauce.

I remember that as a child, there was always no room for dessert after a generous New Year's feast. And only cool weightless jelly saved me in such difficult moments. For some reason, there was always enough room for him.

Well, I think everyone here will find something useful and necessary for themselves.

I wish you a pleasant holiday bustle! And I don't say goodbye until next year. See you again in this one.

Good luck, love and patience.