• Perhaps, there is little that can be tastier than a cake with chocolate cream... Thin vanilla cakes, oiled delicate cream made of chocolate - just a dream for a sweet tooth. So if you are not averse to pampering yourself or your family with something delicious, you should make this cake.
• Stir the yolks with sugar, butter and vanilla powder until smooth. Pour flour into the butter mass and mix everything well so that there are no lumps. Beat the whites into a dense foam and gently insert into the dough, which is then divided into 6-8 equal parts.
• Grease a baking dish with butter, sprinkle a little flour on the bottom and pour the first part of the dough into it. Put the mold in the oven, preheated to 200 degrees, and bake the cake. Repeat the same with the rest of the dough: in total, you should get 6-8 thin cakes.
• Cool all the cakes, the most best biscuit set aside for the top of the future cake. For cream: stir softened butter with icing sugar, cocoa powder, eggs, melted chocolate and a little rum. Beat the resulting mass until you get a homogeneous cream.
• Collect vanilla layered cake with chocolate cream, smearing the cakes and carefully stacking them on top of each other. Grease the sides and surface of the cake with the remaining cream and put the product in the refrigerator before serving. Rum can not be added to the cream. For a more festive look, you can sprinkle an already chilled cake. coconut flakes or powdered sugar.

A variety of sweet cakes. The first cakes are of Italian origin. In Italian, a pastry chef is a cake maker - cake yo. The well-known French proverb “They don’t argue about tastes” in Italian sounds “They don’t argue about cakes”.The word "cake" itself means curl, twist in Italian, and refers to the intricate, twisting cream decorations that go over the top of the cakes.

Cakes are usually large (sometimes very large - up to a meter in diameter) confectionery in the form of a low cylinder or having an elliptical, rectangular, triangular and even pyramidal and conical shape.

A common external feature for cakes is their decoratively treated surface, for which different, confectionery dissimilar methods are used, with the common goal of creating an attractive product.

Since cakes are mainly ceremonial, festive products, timed to coincide with any events in the family or social life of people, their appearance, external superficial, design, decorative qualities play a much greater role for people than their fundamental, essential properties. Therefore, the tendency to distinguish cakes not by the type of their preparation and the type of dough, but by the names that distinguish them, has penetrated into everyday life and trade and has become stronger. outward sign: chocolate cake, fruit cake, cream cake, etc., and sometimes by names that have nothing to do with the confectionery creature and rather hide, but do not at all reflect the content of the cake: "Gift", "Youth", "Fairy Tale" , "Jubilee", etc. - and are accepted only for advertising purposes.

Cooking: “From Europe with love. Baking from A to Z "

All cakes in the confectionery relation can be divided into the following categories:

Real cakes, or whole baked cakes... These are, in fact, sweet pies, most often half-open or closed, as well as solid products made of cake dough, which, after baking, are only slightly decoratively processed on top by applying glaze, overlaying citronates (see), etc. Their sweet part consists of jams, nuts, honey, and the dough in most cases is yeast. This type of cakes is the best in quality, because it grew from folk national sweet products, mainly of Eastern peoples, prepared from natural high-quality food materials by long-term, careful processing of the dough and, in general, gives a tasty, healthy, nutritious product.

Italian type cakes, in which the dough part - the bottom, the outer shell (walls), and sometimes the top lid - are baked separately from the sweet - fruity, creamy - filling and which are filled with any filling already cold. Italian cakes can take place assembled and short-term secondary processing, the purpose of which is either to fuse the dissimilar materials put in such a cake, or to glaze their surface, tint it.

Prefabricated cakes. The most common and most diverse group of cakes made from different materials, but in one way: they are assembled from dough different types(the dough is baked separately as a semi-finished product, then applied in layers and processed in various ways - impregnation, spreading, pre-pressing, applying decorative patterns, glaze, etc.).

According to the test used, this group is divided into the following types of cakes:

French. Made from biscuit or puff pastry. Biscuit dough can be with different flavors (coffee, cocoa, almonds) and have a different color (egg yellow, light brown, dark chestnut). It is cut into narrow dice horizontally from large biscuits so that there are three (and not two, as we do) biscuit layers in the cake. The biscuit layers are soaked in syrups containing rum or cognac, and then superimposed on each other, alternately smearing with marmalade, jam, and creams.

Puff pastry baked immediately with thin wide cakes (or even thinner sheets). They are not trenched or impregnated with syrups, like biscuits, but are directly layered on top of each other; layers are smeared with more liquid - in comparison with biscuits - creams. Puff pastry or waffles soften themselves gradually under the influence of the cream applied to them, therefore, such cakes are left to stand after production for at least 6 hours so that complete impregnation occurs.

Vienna.In principle, they are mounted in the same way as the French ones, but yeast is used for the base of the cakes. Viennese pastry, but in biscuits, waffles and especially in puff pastry apply a whipped cream smear. Instead of jam and cognac, milk-chocolate and milk-coffee combinations, combinations of whipped cream with egg creams are mainly used for spreading and impregnation.

Wafer cakes. The most monotonous, "boring" type of cakes, consisting of waffles with coffee or chocolate dense and moisture-free coating, on which a hastily prepared ganage mass is often used (see). These cakes are more convenient to transport, they are stored for a long time, but they are rough and monotonous in taste.

Sand cakes. Prepared from separately baked dice cakes shortcrust pastry mounted then into the cake. The dough base is not impregnated, but the smear is always fruit-berry, marmalade. On top, such cakes are glazed with a simple icing sugar and then decorated with cream or appliques. This is the cheapest and most "dangerous" type of cakes for overweight and overweight people.

"Liquid" cakes(typical for Great Britain). A layer is placed on the bottom of a deep china dish (or glass deep dish) biscuit dough, then the whole dish is filled with pieces (sometimes - scraps) of any shape and size from biscuits, nut cookies, grandmothers, in complete disarray, so that there are as many gaps as possible between the fragments of the finished cookie. When the dish is filled almost to the brim, cognac syrup is poured into it first, then liquid marmalade and, putting in a row of pieces different cookies, poured to the brim with butter-egg confectionery sweet cream. Candied fruits, citronates, ground nuts can be placed on the surface of this cake, and the cake is placed in the refrigerator for a day. This type of cakes does not need any decorations or any additional work - it is the simplest in manufacturing technology and one of the most delicious. It reflected the British contempt for all sorts of pomp, for the French throwing dust in the eyes, and emphasized the importance of true content and taste: a cake, over which no effort was made to decorate, turns out to be the most delicious, or at least one of the most delicious.

Curd cakes. Cakes baked entirely from cottage cheese and flour confectionery mass with the addition of lifting agents (soda, cremortartar, baking powder). They are delicious, pleasant, healthy cakes, the surface of which is covered with a protein glaze with sugar, and then decorated in the same way as for ordinary dough cakes.

Baking according to GOST. The taste of our childhood!

Techniques for decorating cakes:

1.Surface glazing(top cake lid) glazes, egg white, thick cream, followed by drying.

2. Applications- the imposition of ready-made decorative elements (balls, leaves, stars, etc.) made of chocolate, caramel, candied fruits, citronates, etc.

3. Decorating with cream (creams) using a pastry bag, a syringe and a set of cornets, using pre-prepared paper or cardboard stencils, the pattern of which the pastry chef repeats on the cake. Pokhlebkin. 2005.)

1. Delicious "Pancho Cake"

Cooking process:

1. Separate the whites from the yolks. Beat the whites into a strong foam (10 minutes with a mixer).

2. Then, continuing to beat, add 1 glass of sugar in small portions.

3. Introduce egg yolks(one by one).

4. Sift the cocoa through a sieve so that there are no lumps, add into the dough and mix gently.

5. Then in several steps add flour and soda, extinguished lemon juice and baking powder.

6. Grease the mold with oil. Pour the dough and place in the oven. Bake at 180 degrees until tender. If the surface is already baked but the middle is not, cover the top of the base with parchment or foil. The cake is baked for about an hour.

7. Cut off the cake 1.5-2 cm high from the finished cooled biscuit, and cut the rest into 3-4 cm cubes.

8. Beat the sour cream. Beat for about 10 minutes, until fluffy and fluffy.

9. Add 1 cup granulated sugar, beat for about 5 minutes.

10. Grease the cake sour cream, lay out the crushed walnuts.

11. Dip each piece of dough in cream and spread on the cake. Fold the cake in the shape of a pea. Pour sour cream over the cake.

12. Melt the chocolate in a water bath and apply a characteristic pattern.

2. Popular cake "Snickers"

Cooking process:

Meringue cake: Beat 7 whites with 400 gr. sugar, make one cake with a diameter of 26 cm (draw a circle with a diameter of 24 cm on paper, and then the cake will spread to 26 cm), and dry from the remaining meringue sticks. A cake of 3-4 proteins will be normal (for 1 protein - 60 g . sugar).

Cream: A jar of boiled condensed milk and 150 g of plums. butter at room temperature) - beat.

Nuts: Roasted peanuts, gram 200 (or to taste) Grind with a rolling pin not very finely.

Biscuit:

1. Beat softened butter with sugar until butter turns white.

2. Continuing to beat, add eggs one at a time. Then add sour cream and beat well too.

3. In a separate bowl, mix dry ingredients: flour, salt, soda and cocoa.

4. Add the dry ingredients to the butter-egg-sour cream mixture and stir until the flour dissolves, but the dough is still lumpy. It is not necessary to beat the dough with flour strongly.

5. Preheat the oven to 160oС. Lubricate the large cake pan with butter and fill the pan 1/3 full with dough. A shape 24 cm in diameter will work well. We check the readiness of the biscuit by piercing the biscuit with a knife or wooden stick. If the dough does not stick to the stick, then the biscuit can be taken out.

Cake:

1. If you get a dry biscuit, soak it sugar syrup, or saturated compote ...

2. Cool the biscuit and cut into two halves.

3. Grease the surface with half of the cream, sprinkle with nuts.

4. Cover with a meringue cake, also grease with cream and sprinkle b nuts.

5. Put on top biscuit cake, slightly press down.

6. Pour chocolate icing and sprinkle with nuts.

3. Delicious chocolate cake on kefir "Night"

Cooking process:

Preparation of cakes:

1. Add soda to warm kefir, add sifted flour, sugar, beat in 2 eggs and stir thoroughly. It is not necessary to extinguish soda, it will be perfectly extinguished due to the acid of kefir. The dough will turn out to be liquid, like for pancakes, so you can stir it with a mixer. V ready dough add cocoa to taste - 4 to 8 tablespoons and stir again thoroughly. To prevent cocoa from picking up lumps, it can be sieved through a sieve.

2. At the bottom of the mold, I cut out parchment paper, the edges grease with butter and sprinkle bread crumbs or semolina - so that the cakes do not stick. I pour the dough 1 cm thick. Depending on the diameter of your mold, you will get a different number of cakes.

Cream preparation:

1. Beat the eggs in a strong foam, add a little milk and 2 tablespoons of flour, beat again. Boil the rest of the milk with sugar and reduce the heat to a minimum. In a thin stream, stirring constantly, pour the egg-flour mixture into boiling sweet milk.

2. Continue stirring, especially carefully at the bottom, until the cream thickens. This usually takes 5 to 7 minutes.

3. The cream must be cooled to room temperature, and the oil, respectively, to room temperature to heat.

4. Stir warm oil into the cooled cream until completely homogeneous. It remains only to grease the cakes with cream and let them soak for at least 4 hours. Optionally, you can decorate the top of the cake with whatever you like)!

4. Insanely delicious Condensed milk cake "Sweet fantasy"

Cooking process:

Let's deal with the cakes:

1. Get out the butter in advance so that it becomes soft.

2. Beat eggs, add sugar and beat again. The sugar should dissolve.

3. Combine the egg-sugar mixture with sour cream and butter. Add flour, baking soda and replace the dough. Put it in the refrigerator for 30 minutes.

4. Then divide the dough into 3 pieces and roll thinly into a rectangle. You should not especially observe the shape, because then the cakes will need to be cut off, and the trimmings will be needed for decoration.

5. Place each layer on a baking sheet and pierce in different places with a fork.

6. Bake in the oven for 20 minutes at 200 ° C.

7. Cool the finished cakes a little, put them on top of each other and cut off the edges to make even rectangles.

8. Place the cuttings in the oven for 10 minutes so that they dry well and acquire a rich color, and then grind (as an option, roll with a rolling pin).

Now you can do cream:

1. Melt the chocolate. To do this, put it in a small deep plate for a couple of minutes in the microwave.

2. Combine boiled condensed milk with butter and melted chocolate and mix thoroughly.

3. Peel the peanuts, chop with a rolling pin, add to the cream and mix.

4. Grease each cake with cream.

5. On the last cake layer, coat the top and edges.

6. Sprinkle with crumbs and grated chocolate on top.

7. Put in the refrigerator for 2-3 hours to soak the cake thoroughly.

5. Very tasty "Big strawberry pancake cake"

Cooking process:

1. Beat eggs lightly with salt.

2. Add flour, milk, water, melted butter one by one, whisking thoroughly and stirring after each stage.

3. Fry in a hot skillet thin pancakes and place them on a separate, clean plate before applying the cream.

4. On water bath put sugar and proteins.

5. Keep in a water bath, whisking until sugar dissolves.

6. Remove from heat and beat with a mixer until stable peaks.

7. Gradually add the butter at room temperature, stirring thoroughly so that no pieces of butter remain. Add vanillin, stir one last time.

8. Apply a little cream between the pancakes and all over the outside.

9. Garnish with thinly sliced ​​strawberries and sprinkle with powdered sugar.

10. Refrigerate for 1-2 hours to harden the cake.

* Recipe amendment: Vanillin is NOT 2 teaspoons, but quite a bit ... literally on the tip of a knife!

6. Unrealistically delicious “ Chocolate cake"(no flour)!

Cooking process:

1. Whisk the whites until firm foam. Add half of the sugar (75 g). Beat for another 1 minute. Beat the yolks until white with the remaining sugar. Add cocoa, mix gently. You should get such a chocolate mass.

2. Gradually mix proteins into it.

3. Put baking paper on a baking sheet, grease it with a thin layer of oil. We distribute the dough.

4. Bake in an oven preheated to 180 degrees for about 30-35 minutes. The dough will first rise and then fall - do not be alarmed, this is normal. Let the cake cool. We cut it into 4 equal parts, separate it from the paper.

5. Making a cream. To do this, heat the cream almost to a boil, but do not boil it. Remove from heat, put the broken chocolate on pieces. Stir, wait until the chocolate dissolves and you get a homogeneous chocolate cream.

6. The top layer, as well as the sides, are also greased with cream. We send the finished cake to the refrigerator for 1 hour.

7. Then you can enjoy ...

7. Unrepeatable "Grated" cheesecake

Cooking process:

1. Preheat the oven to 175 C. Grease a baking pan with butter and flour. In a large bowl, combine flour, baking powder. Then add butter, cocoa, sugar and milk.

2. Mold the dough into a ball and refrigerate for at least 30 minutes, preferably in the freezer for one or two hours, so that the dough becomes as hard as possible for rubbing.

3. In a mixer bowl, mix cream cheese, egg yolks, lemon zest, vanilla sugar and starch. Whisk for at least 2 minutes.

4.In separate container Beat the egg whites until a firm foam forms, but do not overdo it to prevent settling.

5. Mix the proteins with the bulk (cheese, etc.).

6. Remove the dough from the refrigerator and divide into 2 parts, one of which is grated.

7. Divide the not grated dough over the mold. Then spread the cheese filling evenly.

8. Top with a layer of grated dough.

9. Bake for about 45-50 minutes. Cool and serve.

8. Delicious Cake "Minutka" (no baking)

Cooking process:

Cooking cakes:

1. Make the cake dough by mixing all the ingredients (flour, condensed milk, egg, soda). Divide the dough into 8 pieces.

2. Roll out one piece with a diameter larger than a frying pan and put it on a preheated pan.

3. After a minute, turn over (the cakes are fried very quickly).

4. Cut off the removed cake (the cuttings will then be used to sprinkle the cake).

Preparing the cream:

1. Mix all the ingredients, except for oil, and put on fire until thickened, while stirring vigorously.

2. Finally, add butter to the hot cream.

Making CAKE:

1. Grease the cakes with warm cream, sprinkle the top and sides with chopped crumbs.

2. Leave the cake for a few hours to soak.

9. Loved by all women Cake pigeon's milk"(no baking)

Cooking process:

Pour a glass cold water 10 g of gelatin for the chocolate layer. Let it brew.

Stir sugar (4 tablespoons) and cocoa powder (4 tablespoons, I used Nesquik). When the gelatin swells, add the cocoa sugar to it. Heat to dissolve the gelatin.

Pour into prepared dish (oiled). Put in the freezer to freeze the mixture for 20-30 minutes.

Gelatin (20 g) pour 1 glass of cold milk. Leave the gelatin to swell.

Sour cream, mascarpone, low-fat cream and 1 glass of sugar, beat until thick.

We warm up the gelatin swollen in milk and pour it into a container with milk mass, without turning off the mixer, and beat until completely mixed. Leave for 10 minutes to cool the mass.

We take out the form with the frozen chocolate layer from the freezer. Pour a white layer on top. We put in the refrigerator until it solidifies. It's good to leave it overnight. Turn the shape over and ....enjoy!

How to make a delicious and delicate multilayer cake.

For cakes, you can use 2 test options. The recipes are almost the same, but there is still a difference.

1. Dough for rolls from the "Monomakh's Hat" cake recipe.

You will need:

1 can of condensed milk

2-3 eggs

1 cup flour

1 tbsp starch

2 tsp baking powder

Preparation:

Beat the condensed milk with eggs.

Add starch, baking powder and flour, mix.

2. The dough from the "First-grader" cake (according to this recipe, the cakes are more airy and tender).

You will need:

1 can of condensed milk

2 eggs

1 cup flour

100 g butter or margarine

2 tsp baking powder

Preparation:

Beat eggs with condensed milk, add softened butter or margarine.

Add flour and baking powder, mix.

Draw the desired shape on baking paper - I have a circle. Turn the paper over (so that the dough does not come into contact with ink or graphite). Apply the dough with a spoon according to the given shape and smooth it out.

Dough 1:

Dough2:

Put the paper on a baking sheet and bake in the oven at 200 degrees until blush. Then we take out the baking sheet and, using a thin spatula, remove the cake from the paper, put it to cool, and put a new portion of the dough on the same sheet of paper.

I usually use 2 sheets of paper while one is in the oven, I prepare the other. Very comfortably.

Here's a stack of cakes I got. Golden, delicate and sooooo delicious)))

The yield from one portion of the dough is about 600g.

Caramel cream.

You will need:

1 can of boiled condensed milk

300 ml natural cream 32-35%

120g mascarpone

toasted walnuts (optional)

Preparation:

Whip the chilled cream. Add boiled condensed milk, mascarpone to them and mix.

Assembling the cake.

We coat each cake with cream and, if desired, lay out chopped, not finely fried walnuts on some of the cakes.

Let the cake brew. We decorate it as desired.

This is what this cake looks like in a cut.

Having tasted this cake, it is impossible not to fall in love with it: such a variety of delicious tastes!

It seems that the multi-layer Michelle cake is quite difficult to make, but it is not. Its preparation will not cause difficulties, it is only advisable to make biscuits and jelly in advance.

The cake is very well soaked and turns out to be juicy, but at the same time perfectly holding its shape. The taste is not overly sweet, with a slight sourness from cherry jelly.

Products:

Vanilla biscuit:

1. Chicken eggs - 3 pcs.

3. Vanilla extract - 1 tsp
4. Flour - 1/3 cup
5. Starch - 2 tbsp. flat spoons

Chocolate biscuit:

1. Soft butter - 100 gr.
2. Granulated sugar - 0.5 cups
3. Chicken eggs - 3 pcs.
4. Kefir or natural yogurt - 0.5 cups
5. Chocolate - 60 gr.
6. Vanilla extract - 1/2 tsp
7. Cocoa powder - 2 tbsp. spoons
8. Wheat flour - 1 glass
9. Baking powder - 1 tsp
10. Soda - 1/2 tsp
11. A pinch of salt

Cherry Jelly:

1. Frozen pitted cherries - 400 gr.
2. Gelatin - 30 gr.
3. Granulated sugar - 1 glass
4. Water - 1 glass

Vanilla and Chocolate Cream:

1. Chicken eggs - 2 pcs.
2. Milk - 350 ml.
3. Starch - 4 tbsp. spoons without tops
4. Granulated sugar - 0.5 cups
5. Chocolate - 100 gr.
6. Cream 33-35% fat - 500 ml.
7. Vanilla extract - 1/2 tsp

Besides:

1. Baking dish 22-20 cm (or disposable metal, or split)
2. Glass 250 ml
3. Chocolate bar for decoration

How to make Michelle layered cake:

Vanilla biscuit:

Beat the yolks with half granulated sugar and vanilla until fluffy.
Beat the whites until soft peaks. Add the other half of granulated sugar and beat again until firm.
Sift flour and starch into the yolk mass and stir with a spatula.
Gradually introduce proteins, stirring gently.
Put the mass in a prepared form (greased or not - depending on the form), bake the biscuit at 170 degrees for 30 minutes, it will rise a lot.
Then turn over onto a wire rack and cool there.

Chocolate biscuit:

Sift all dry ingredients into one bowl, mix.
Beat the soft butter with granulated sugar and vanilla into a white mass. Melt the chocolate.
Add eggs to the butter one at a time, whisking.
Then, without stopping whipping, pour in the melted chocolate in a thin stream.
Gradually pour kefir and liquid ingredients into dry ingredients, stirring gently. That is, first, pour in half of the kefir and butter-egg mass, stir and then the second half of the liquid ingredients. So there will be no lumps.
Pour the dough into a mold, bake at 180 degrees for about 40 minutes.
Turn the finished biscuit and cool on a wire rack.
It is better to make both biscuits the day before, As well as jelly - then the next day you can do the cream and assembling - this is very convenient: the biscuits will lie down and cool down properly, and the jelly will set!

Cherry Jelly:

Put berries, water and granulated sugar in a saucepan, bring to a boil and cook for about 15 minutes.
Then strain - leave the juice, and puree the berries with a blender.
Dissolve the gelatin in the juice, let it stand for about 10 minutes, then heat it up in the microwave to dissolve it, and strain it through a strainer into the berries. Stir and refrigerate overnight. You can first pour it into a container of the same diameter as the cakes.

Cream:

Mix the starch, granulated sugar and eggs until smooth in a bowl, and beat well with a fork.
Put the milk on medium heat and, as soon as it becomes warm, add the starch mass into it. With constant stirring, cook until thickened.
The main thing is that the fire is medium and does not move away from the stove. Add vanilla extract... Cool completely.
Whip 300 ml of cream, add 2/3 of the custard to them - this will be vanilla cream, it will go into the cake.
Whip the rest 200 ml of cream, mix the rest custard with melted chocolate, and then add cream in portions - this is chocolate cream.

Assembling the cake:

Cut both biscuits into 2 cakes.
Put the chocolate crust on the dish, then layer vanilla cream- a lot of cream, so enough for all the cakes.
Then a white sponge cake, again cream and then jelly.
On jelly cream, then white biscuit, cream and chocolate crust on top.
Cover the whole cake with chocolate cream, garnish with chocolate shavings and chocolate chunks.

It seems that the multi-layer Michelle cake is quite difficult to make, but it is not. Its preparation will not cause difficulties, it is only advisable to make biscuits and jelly in advance.

The cake is very well soaked and turns out to be juicy, but at the same time perfectly holding its shape. The taste is not overly sweet, with a slight sourness from cherry jelly.

The cake is very rich in taste and very beautiful in the context.

Ingredients

Vanilla biscuit:
— 3 chicken eggs
- half a glass of granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup flour
- 2 level tablespoons of starch

Chocolate biscuit:
- 100 g soft butter
- half a glass of granulated sugar
- 2 chicken eggs
- half a glass of kefir or natural yoghurt
- 60 g of chocolate

- 2 tablespoons of cocoa powder
- 1 glass wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon of baking soda,
- a pinch of salt

Cherry Jelly:
- 400 g frozen pitted cherries
- 30 g gelatin
- 1 glass of granulated sugar
- 1 glass of water

Vanilla and Chocolate Cream:
- 2 chicken eggs
- 350 ml of milk
- 4 tablespoons of starch without top
- half a glass of granulated sugar
- 100 g of chocolate
- 500 ml cream 33-35% fat
1/2 teaspoon vanilla extract

Besides:
- Baking dish 22-20 cm (or disposable metal, or split)
- glass 250 ml
- chocolate bar for decoration

Recipe

Vanilla biscuit:

Beat the yolks with half granulated sugar and vanilla until fluffy.

Beat the whites until soft peaks. Add the other half of granulated sugar and beat again until firm.

Sift flour and starch into the yolk mass and stir with a spatula.

Gradually introduce proteins, stirring gently.

Put the mass in a prepared form (greased or not - depending on the form), bake the biscuit at 170 degrees for 30 minutes, it will rise a lot.

Then turn over onto a wire rack and cool there.

Chocolate biscuit:

Sift all dry ingredients into one bowl, mix.

Beat the soft butter with granulated sugar and vanilla into a white mass. Melt the chocolate.

Add eggs to the butter one at a time, whisking.

Gradually pour kefir and liquid ingredients into dry ingredients, stirring gently. That is, first, pour in half of the kefir and butter-egg mass, stir and then the second half of the liquid ingredients. So there will be no lumps.

Pour the dough into a mold, bake at 180 degrees for about 40 minutes.

Turn the finished biscuit and cool on a wire rack.

It is better to make both biscuits the day before, As well as jelly - then the next day you can do the cream and assembling - this is very convenient: the biscuits will lie down and cool down properly, and the jelly will set!

Cherry Jelly:

Put berries, water and granulated sugar in a saucepan, bring to a boil and cook for about 15 minutes.

Then strain - leave the juice, and puree the berries with a blender.

Dissolve the gelatin in the juice, let it stand for about 10 minutes, then heat it up in the microwave to dissolve it, and strain it through a strainer into the berries. Stir and refrigerate overnight. You can first pour it into a container of the same diameter as the cakes.

Cream:

Mix the starch, granulated sugar and eggs until smooth in a bowl, and beat well with a fork.

Put the milk on medium heat and, as soon as it becomes warm, add the starch mass into it. With constant stirring, cook until thickened.

The main thing is that the fire is medium and does not move away from the stove. Add vanilla extract. Cool completely.

Whip 300 ml of cream, add 2/3 of the custard to them - this will be vanilla cream, it will go into the cake.

Whip the remaining 200 ml of cream, mix the remaining custard with melted chocolate, and then add the cream in portions - this is chocolate cream.

Assembling the cake:

Cut both biscuits into 2 cakes.

Put the chocolate crust on the dish, then a layer of vanilla cream - there is a lot of cream, so that's enough for all the cakes.

Then a white sponge cake, again cream and then jelly.

On jelly cream, then white biscuit, cream and chocolate crust on top.

Cover the whole cake with chocolate cream, garnish with chocolate shavings and chocolate chunks.