Sweet Cakes

1. Prepare the batter.
Stir eggs, sugar, salt, cocoa, and butter in a pan.
While stirring, gradually add flour and baking powder.
2. Pour the dough into pie pan greased with butter.
3. Bake the cake in microwave for 8 minutes (at 750 watts).
4. Prepare the icing by carefully mixing milk, cocoa powder, sugar and butter.
5. Spread the icing over the cooked cake; decorate with kiwi slices, Nerds candies, and fruit syrup.

1. Whip the eggs, gradually adding the sugar.
2. While whipping, gradually add the flour mixed with soda.
3. Stir until you get a well-blended mass. The batter consistency should be like a thick sour cream.
4. Pour the batter into the pie pan.
5. Core the apples. Cut the apples into segments and lay them carefully on top of the batter.
6. Bake the pie in preheated oven for about 30 minutes at 180 °C (350°F) until lightly brown on top.

1. Separate egg whites and yolks.
2. Whisk 4 egg whites with a pinch of salt.
3. While whipping, gradually add, in the following order: the sugar, yolks (one at a time), vegetable oil, Sprite, baking powder, and flour.
The batter should be a little thicker than sweet condensed milk.
4. Grease the pie pan with butter.
Sprinkle the pie pan sides with sesame seeds.
Pour the batter into the pie pan and place it in the oven. Bake for 25 - 30 minutes at
180 °C (350 °F).
5. When it is finished baking, pour the strawberry mixture over the cake and decorate the top with walnuts and berries.

1. Preparing the meringue.
2. Preparing the butter cake.
3. Preparing cream.
4. Creating the cake
Place the butter cake on a plate and spread the cream over the surface of the cake.
Heap the meringue onto the cake and create layers, alternating meringue and cream.
Sprinkle with grated chocolate.

Prepare the sponge cake by combining honey, sugar and margarine in a pan. Cook for several minutes, stirring slowly and constantly. Let cool slightly. Add the vinegar-soaked soda to create bubbles in the batter. Whip the eggs, add them to the batter and mix. Add the flour and mix carefully. The batter should reach sour cream consistency. Grease a wide cake tin and line it with baking paper. Pour the batter into cake tin. It will rise considerably while baking. Bake the sponge cake in a 350-400 ⁰F (180 – 200 ⁰C)   oven for 50 minutes. Let cool and cut ready sponge cake into 5 - 6 layers. Prepare the cream by whipping the condensed milk with the butter. While whipping, gradually add the sour cream. Spread cream over sponge cake layers and assemble creamed layers to the finished cake. Sprinkle the top layer of cream with crushed walnuts.

Cut the sponge cakes into 4” long strips; lay strips in a springform pan.
Dissolve instant coffee in ½ cup of warm boiled water, add cognac and stir. Lightly soak the sponge strips in this mix; they should retain their form.
Prepare cream by lightly whipping softened butter and condensed milk.
Coat sponge strips with cream and cover with cherries or strawberries.
Prepare cream soufflé by pouring 2 cups cold boiled water over one tablespoon gelatin; leave it to swell for 30 minutes. Melt the gelatin (without boiling) in the microwave for 30 seconds, and let cool.
In a mixer, whip heavy cream and powdered sugar. Add Mascarpone cheese and pour a thin stream of cooled gelatin. Whip the mixture to a near-butter consistency
Pour cream soufflé over the berries and refrigerate pie in springform pan for several hours.
Remove cake from refrigerator and drizzle with melted chocolate, or sprinkle with grated chocolate. Decorate the cake with raspberries.

Prepare a yellow soufflé by whipping 6 egg yolks, gradually adding 1 cup powdered sugar and whipping until fluffy. Mix softened butter and sweet condensed milk in a separate dish, and whip the mixture. Combine both mixtures and add 2 tablespoons melted and cooled gelatin. Set aside.
Prepare a white soufflé by whipping 6 egg whites, gradually adding 1 ½ cups powdered sugar. Add 2 tablespoons melted and cooled gelatin.
Pour the pie ingredients into a springform pan in the following layers:
1st layer: chocolate sponge cake torn into small pieces.
2nd layer: Yellow soufflé.
3rd layer: Whipped yogurt with 2 tablespoons of melted and cooled gelatin.
4th layer: White soufflé.
Refrigerate cake  in springform pan for 2 hours.
While the cake refrigerates, prepare a chocolate net by melting the chocolate, pouring it through a cornet and squeezing it onto wax paper to form a net. Place chocolate net in refrigerator. When the chocolate thickens, remove chocolate and cake from the refrigerator. Immediately wrap the cake in the wax paper chocolate-side down, and return to the refrigerator. After some time, remove the pie from the refrigerator and remove the wax paper; the chocolate net will remain on the cake.
Decorate the cake with berries and fruits as desired.

Make the batter and pour onto baking tray greased with butter. Bake at 400-425 ⁰F (200 – 220 ⁰С)  for 40 minutes. Cool the cooked pie shell and tear into pieces 3 – 4 cm wide. Prepare the cream by whipping high-fat sour cream with sugar; add vanilla crème curd and whip entire mixture. Dip each piece of the pie shell into the cream; stack cream-soaked pie shell pieces in a mound. Pour the rest of the cream over the pie shell. Pour melted chocolate or chocolate icing over the cream. Prepare the ganache by mixing all ingredients in a small pan over a low flame. Stir constantly and slowly; bring mix to near-boil, until sugar is melted. Remove from heat and let cool briefly. Pour warm ganache over the cake.