Women are changeable in their desires and often cannot decide what they want. Perhaps when one very capricious housewife wanted something sweet, but she could not decide what to put in baking, a Lady's Whim cake appeared, combining several popular tastes.

Classic Cake Ladies Caprice

This recipe can also be safely attributed to the golden culinary heritage of the USSR. It is so easy to prepare (from weighing the right amount of food to kneading dough and baking cakes) that for many housewives it has become a favorite for many years.

In the classic version, the cake consists of three cakes with various toppings: walnuts, raisins and poppy seeds. But in the absence of one or another ingredient, it can be replaced with prunes, dried apricots, coconut, candied fruit.

A measure of weight for all the ingredients of each biscuit is taken as a volume of ½ cup and 1 teaspoon.

So, for one you need to take:

  • 1 egg
  • ½ tbsp sweet sand;
  • ½ tbsp sour cream;
  • ½ tbsp premium flour;
  • 1 tsp starch;
  • 1 tsp slaked soda;
  • ½ tbsp chopped walnuts / poppy seeds / raisins.

The filling is traditionally prepared from:

  • one can (370 g) of boiled condensed milk;
  • one pack (200 g) of oil.

Stages of cooking:

  1. In a bowl for kneading the dough, first beat the egg and add sugar. Mix everything with a medium speed mixer. Then, without turning off the mixer, send to the dough: sour cream, starch, slaked soda and flour. After that, stir in the chosen filling and bake the biscuit cake. In total, three of them should come out.
  2. Turn softened butter with condensed milk with a mixer into a lush cream. Lay them cakes, and also align the cake on all sides from above.
  3. Dessert decoration can be leftovers of the filling (nuts, poppy seeds and raisins).And you can leave the filling of cakes a secret by choosing a different design option.

Recipe from Irina Khlebnikova

On her YouTube channel, Irina Khlebnikova offers an even more “capricious” version of the dessert in question - already from four biscuits baked with poppy seeds, nuts and three types of dried fruits (grapes, apricot and plums).

Proportions of products in one batch:

  • 1 egg
  • half a glass of granulated sugar and sour cream;
  • 80 g premium flour;
  • 15 g of potato starch;
  • 5 g baking powder;
  • 10 g of cocoa powder (in dark cakes).

Additionally, the following will be sent to the dough:

  • one hundred grams of dried apricots, grated poppy seeds and nuts;
  • half as much raisins and dried plums.

For sour cream impregnation of cakes, you need 500 - 700 ml of sour cream of any fat content and white sugar powder to taste.

Cream for exfoliation of cake layers and cake decorating is prepared from:

  • half a liter of fat cream (from 35%);
  • cans of thick boiled condensed milk.

Cooking Technology:

  1. Each biscuit with a new filling is baked from a separate portion of the dough. For kneading, beat the egg with sugar and sour cream, then sift the loose components (flour, starch, baking powder and cocoa). How much light and chocolate cakes to bake, the hostess decides ("is naughty") herself, based on the taste preferences of homemade sweets.
  2. At the end of kneading, a filling is added to each cake. Irina added poppy seeds in the first cake, in the second - chopped dried apricots, in the third - half of chopped walnuts and prunes in small pieces, in the fourth - raisins and the remaining chopped nuts.
  3. Each cake is baked at 170 - 180 degrees “before a dry toothpick”, and after cooling it is cut into two thinner layers, which are laid out with slices up and saturated with sour cream. After this, the cakes should be left on the table so that the sour cream is almost completely absorbed.
  4. Cream directly from the refrigerator to froth until soft peaks, and then stir in a tablespoon of boiled condensed milk. To grease the impregnated sour cream biscuits with cream and to collect in any order in a cake. Coat the top and sides of the product with cream and caramel cream.

Honey dessert

This cake is similar in composition to the ingredients of the usual Honey cake or Spartak. A distinctive highlight of the dessert will be prunes, dried apricots and walnuts, which are added to cakes.

The composition of the option "Honey whim" includes:

  • 6 chicken eggs;
  • 300 g of sugar;
  • 50 g of honey;
  • 10 g of soda;
  • 20 g of cocoa powder;
  • 260 g of flour;
  • 50 g dried apricots;
  • 50 g of prunes;
  • 100 g of walnuts;
  • 150 g of condensed milk;
  • 80 g of butter.

The recipe for Ladies' Whim Cake is step by step:

  1. Fry the kernels in a dry pan and grind in a meat grinder or beat in a medium crumb with a blender. Dried fruits, if necessary, soak for some time in hot water for softness, and then cut into small pieces.
  2. Warm honey and soda over minimal heat, so that the mass becomes liquid and crowned with a froth. Separate the eggs, flour and sugar so that one light and one dark cake can be baked.
  3. For one crust, beat three yolks with sugar in a light cream, pour half the honey with soda and stir. Beat the proteins separately in a strong foam and mix them with the proteins alternately with flour.
  4. Add cocoa, half a nut crumb and prunes to dark cakes, and dried apricots and nuts to light cakes. Honey biscuits are baked at 170 - 180 degrees to a dry bend. The cooled cakes are cut into two layers.
  5. Beat soft butter until fluffy, pouring condensed milk into it in small portions. Cakes are smeared with this cream, alternating dark and light. The cake is made with nuts and dried fruits, and after several hours in the refrigerator it is ready to serve.

Chocolate cake

Chocolate cake "Ladies' Whim" is easy to prepare according to the classic recipe, adding cocoa cakes along with nuts or dried fruits. And you can cook another option from thin honey-chocolate cakes by putting nuts and dried fruits in a layer.

In this case, for cakes, you need to take:

  • 2 eggs;
  • 190 g of sugar;
  • 60 g of cocoa powder;
  • 50 g of honey;
  • 50 g of oil;
  • 10 g of soda;
  • 325 - 340 g of flour.

In the cream and for the layer, you will need:

  • 380 g of boiled condensed milk;
  • 200 g butter;
  • 50 g of dark chocolate;
  • 100 g of any nuts;
  • 100 g of prunes or other dried fruits.

Working process:

  1. Beat eggs with sugar in a lush mass. Melt honey and oil in a steam bath, add beaten eggs and soda to them. The mass will begin to increase rapidly in volume. At this point, pour cocoa and flour, stir and brew the dough so that it begins to lag behind the walls.
  2. When the dough has cooled slightly, it should be divided into nine identical lumps, and then thin honey-chocolate cake should be baked from each. Fold all the cakes in a stack and allow them to cool completely.
  3. For a layer, the butter softened to the consistency of a cream should be transformed into a lush mass, adding boiled condensed milk and dark chocolate in a fluid state in small parts. Calcify the nuts in a dry frying pan and crush them into small pieces, chop dried fruits into small pieces.
  4. It remains only to collect the cake. To do this, put a cake on a serving dish, grease it with cream, sprinkle with nuts and cover with another cake, which, having previously lubricated with cream, sprinkle with chopped prunes. Everyone repeats again. Ready cake is allowed to soak and decorate.

Cooking in a slow cooker

You can also cook the Ladies' Whim cake in a slow cooker, but its power should be more than 700 watts, then the cooking process will not be delayed for a whole day. Since the dough for each cake is kneaded separately, before baking, all the biscuits will turn out quite lush.

Another point: as a baking powder in a slow cooker, it is better to use not baking soda, but baking powder (baking powder).

Product list for one cake:

  • 1 large chicken egg;
  • 1 multi-glass of sugar;
  • 1 multifabric kefir;
  • 1 multi-cup premium flour;
  • 5 g of baking powder.

In each cake, you need to put 1 multi-glass of nuts, dried fruits and poppy seeds.

Sufficient humidity for the finished cake will provide the most common sour cream, for which you will need:

  • 500 ml homemade fat sour cream;
  • 200 g of powdered sugar.

Confectionery Process Algorithm:

  1. Make a dough separately for each of the three biscuits, guided by the same algorithm as when baking a cake according to the classic recipe.
  2. Grease the multicooker bowl with oil, sprinkle with flour, transfer the dough into it and bake the base blanks using the “Baking / Cake” option for 50-60 minutes.
  3. Beat cold sour cream for the cake with a mixer, adding powdered sugar. The amount of sugar in the cream can be reduced or increased, focusing on your taste.
  4. Each cake is generously smeared with sour cream, do the same with the sides and top of the dessert. Next, decorate the pastries, as one of the options, with nut crumbs.

With dried apricots, poppy seeds and nuts

For a delicious homemade sour cream cake with the addition of poppy seeds, dried apricots and nuts, the following proportions are placed in the dough:

  • 5 large eggs;
  • 250 g butter;
  • 250 g sour cream;
  • 250 g of sugar;
  • 4.5 g of soda;
  • 300 g flour;
  • 70 g finely chopped dried apricots;
  • 70 g chopped and roasted nuts;
  • 70 g of ready poppy seed filling.

For sour cream and caramel cream you will need:

  • 250 g of sugar;
  • 150 ml of milk;
  • 3 g of salt;
  • 700 g fatty (from 25%) sour cream;
  • 2 - 3 g of vanillin.

Next, follow the cake recipe at home:

  1. Beat butter with sugar, then introduce eggs one by one, add sour cream, mix everything. As soon as the mass becomes homogeneous, sift flour and soda on top, stir everything with a spatula or spoon.
  2. Divide the finished dough into grate. It is very convenient to do this with the help of scales or a large measuring cup. Add one of the fillers (poppy seeds, dried apricots or nuts) to each part and bake three cake layers with a diameter of 20 - 22 cm.
  3. In a pan with the most uniform heating of the bottom, melt the sugar and bring it to a beautiful amber color. Pour hot milk into caramel, mix both masses and send to minimum heat. Salt and boil until smooth.
  4. Next, beat the sour cream, adding the cooled caramel in small portions. Cakes should then be smeared with the resulting sour cream and caramel filling and make a ready-made dessert to your liking.

Beautiful design of the Ladies Caprice cake

The hostess can “make a fuss” not only in the choice of fillers for cake layers, but also in the design of the finished product.

The easiest way to decorate your homemade cake is baby. It can be made from scraps of biscuit cakes or mashed shortbread cookies.

Fine decor elements can be poppy seeds, dried fruits and nuts. From them you can create an interesting pattern on the cake, while preserving the soulfulness of home baking. If the cake is being prepared for special occasions, you can buy ready-made decorations for mastic or chocolate cakes.

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