Homemade cake for the New Year is a real event. They spend much more time, effort and imagination on its preparation than on ordinary tea baking. Experiments with trendy cakes, favorite recipes of Soviet pastry chefs or creative gingerbread houses support a warm family tradition.

A simple Prague recipe

The chocolate extravaganza of the Soviet era will more than reward the time spent in the kitchen.

Biscuit dough:

  • 100 g of flour;
  • 6 eggs;
  • 150 g of sugar;
  • 40 g butter;
  • 30 g of cocoa.

The biscuit is baked in advance, not less than a day before the hour “X”. He should have a good “rest” before they start to cut it into cakes, otherwise one will get crumbs. For high-quality impregnation, it will take several more hours.

  1. Preheat oven to 200ºС. The form must be placed in a hot oven until air bubbles come out of the dough.
  2. Beat whites and a half sugar in a mixer in a strong foam. To make the mass fluffy, you can add salt on the tip of the knife.
  3. Grind the yolks to a white cream with the remaining sugar. All grains should dissolve.
  4. Carefully combine both masses, maintaining the structure of the foam.
  5. Sift flour and mix with cocoa. Gradually introduce it into the egg mixture.
  6. Add melted and chilled oil.
  7. Cover the form with parchment. The indicated number of products will need a container of 22 cm in diameter. The biscuit is baked high so that it can be divided into cakes.
  8. Pour the beaten dough into the mold, put in a hot oven for 30 minutes and do not open the door all this time.The biscuit does not like drafts and temperature changes.
  9. Cool the cake blank and keep it under the towel for 8 hours.

Chocolate Cream:

  • 50 g of cocoa;
  • 15 ml of water;
  • yolk;
  • 100 g of condensed milk;
  • 200 g butter;
  • vanilla sugar.

The cream is prepared on the basis of syrup.

  1. Dilute the yolk in water.
  2. Add condensed milk and vanilla.
  3. Heat the composition over low heat, stirring constantly. The mixture should slightly thicken.
  4. Pour the cooled syrup into softened butter and beat the whole mass.
  5. In the process of whipping with a pinch, introduce cocoa powder so that bitter lumps do not form.

An important stage: so that the cakes acquire moisture and heaviness, “Prague” is soaked in sweet tea:

  • make strong black tea without flavoring;
  • in 100 ml of a hot drink, dilute 70 g of sugar and cool.

The biscuit is divided into at least three cakes. This is done with a long knife or fishing line. The result depends on the practice. If the cakes break or get uneven, you can glue and even them with a cream.

  1. Put the cake on a serving dish and soak it with tea.
  2. Apply a layer of cream.
  3. Repeat with the rest of the cakes.
  4. Grease the top with apricot jam.
  5. Cool the cake.

For decoration:

  • 100 g of dark chocolate;
  • 10 g butter.

The icing is prepared immediately before application to the cake.

  1. Dissolve chocolate and butter in a water bath.
  2. Sprinkle the cake with starch to fix the icing.
  3. Spread it, smoothing with a warm, wide knife or spatula. So that the tool does not cool down, it is dipped in boiling water from time to time.
  4. Decorate the cake when the frosting has completely hardened.

Here he is, a simple recipe for a delicious Prague cake. By standards, after the “assembly” the dessert should be infused for another eight hours, although it is already quite ready.

"Bird's milk" for the New Year

The secret of this famous cake is in its elastic creamy souffle and a lot of sugar.

For biscuit:

  • 150 g of flour;
  • 100 g of oil;
  • 100 g of sugar;
  • two eggs;
  • vanillin.

For souffle:

  • 450 g of sugar;
  • 200 g of oil;
  • 100 g of condensed milk;
  • 150 ml of water;
  • two proteins;
  • a teaspoon of agar-agar;
  • half a teaspoon of citric acid

The icing is prepared from chocolate and butter, taken in a ratio of 2: 1.

  1. Add vanillin and sugar to the softened butter.
  2. Drive eggs.
  3. Sift the flour.
  4. Combine everything into a homogeneous, thick, like sour cream, dough.
  5. Bake two separate cakes for 10 minutes at 200 ° C.

Before preparing soufflé, you need to prepare agar-agar according to the instructions on the package.

  1. Heat it until completely dissolved.
  2. Dissolve sugar in this liquid.
  3. Boil the syrup for 5 to 10 minutes on a very low heat. Quality control: an elastic ball can be rolled from a drop of finished syrup.
  4. While the syrup cools slightly, mix a cream of butter and condensed milk.
  5. Add citric acid to the proteins and beat the composition in a strong, as for meringue, foam.
  6. Continuing to work as a mixer, slowly pour in the syrup and add the oil cream.
  7. Agar-agar is stabilized at 40 ° C, so the cake must be formed immediately, not allowing the cream mass to cool.
  8. Cover the demountable form with parchment and lay layers of biscuit and cream on it alternately.
  9. Leave the workpiece in the refrigerator for at least an hour.
  10. Cook and cool the icing. Spread it over the frozen souffle.

Gently cut the souffle with a hot knife.

Celebratory Napoleon cake with custard

A multi-layer cake is tastier the better it is soaked. Custard gives special tenderness to Napoleon.

For the classic test:

  • egg;
  • 125 ml of water;
  • 5 g of citric acid;
  • 5 g of salt;
  • 200 g of oil;
  • 300 g of flour.

It will take a long time to work with the test. So that it does not "drag out", all products are pre-cooled very much.

  1. Sift flour on a kneading board. Grate oil into it.
  2. Stir the ingredients with chopping movements of the knife until damp crumbs are present.
  3. Dilute the egg, acid and salt with water.
  4. Pour the liquid into the oil crumb while continuing to chop the dough.
  5. Lightly knead the finished dough with your hands and divide into 12 parts.
  6. Each wrap with foil and put away in the cold.

In cream:

  • 1 liter of milk;
  • 250 g of sugar;
  • 2 pcs. eggs and individual yolks;
  • 80 g starch;
  • 5 g of vanillin.

If the cream seems cloying, the amount of sugar can be reduced by a third.

  1. Melt the sugar in hot milk.
  2. Combine eggs and yolks with the rest of the ingredients and part of the milk to even the temperature. Beating is not necessary.
  3. Pour the egg mixture into the milk.
  4. As soon as it begins to thicken and reach for the whisk, immediately remove it from the stove.
  5. So that the cream does not get windy, close to its surface, press the cling film.

Before rolling out the cakes, you need to preheat the oven. Then:

  1. Roll out chilled portions of dough to fit the mold.
  2. Pierce in several places so that the cake does not warp when baking.
  3. Bake until golden brown at 200ºС.

Before assembling the Napoleon, a little cream should be dripped onto the dish to fix the cake.

  1. Distribute at least 3 tablespoons of cream on the cake.
  2. "Napoleon" to smear with cream and sprinkle crumbs from cakes.
  3. Leave to soak for several hours in a cool place.

How to make a Bounty

Delicious cake recipes come from the most unusual associations. Bounty, a delicacy with delicate coconut filling, was created “based on” the famous chocolate bar.

For soft muffin cakes:

  • 80 g of flour;
  • 20 g of cocoa;
  • 120 g of sugar;
  • three eggs;
  • 5 g of baking powder.

The specified number of products will require a shape with a diameter of at least 22 cm.

  1. Beat eggs with sugar.
  2. Introduce the rest of the ingredients a little and mix well.
  3. Put the batter in a greased form. Bake for 30 minutes at 190ºС.
  4. Cool the workpiece in the mold completely and divide into two cakes.
  5. Soak them with a mixture of cream and Malibu liqueur, taken 1: 1.

To the filling:

  • 200 ml of milk;
  • 150 ml coconut flakes;
  • 100 g butter;
  • 100 g of sugar.

Coconut flakes are pre-steamed in a deep saucepan.

  1. Melt butter and sugar first. Pour milk carefully so that it does not curl.
  2. Pour coconut flakes and stirring vigorously, hold the composition on the stove for a quarter of an hour.
  3. Put the cooled mixture on the lower cake and cover with a second one on top.

To give the cake a finished look, you need to coat it with icing from melted chocolate and butter.

Cake "Red Velvet"

A popular American recipe from Adams Extract, a manufacturer of confectionery dyes and flavors, is designed to use the original products of this company. But replacing several ingredients, you can successfully adapt it for home cooking and surprise guests with an original bright treat.

For a cake with a diameter of 22 cm:

  • 300 g flour;
  • 300 g of powdered sugar;
  • 20 g of cocoa;
  • two eggs;
  • 110 g of white margarine;
  • 240 ml of kefir;
  • 5 g of salt;
  • 10 g vanilla extract;
  • 15 g of soda;
  • 15 ml of vinegar;
  • 30 ml of red dye.

Gel dye will need only 2 teaspoons. Dry dye will not allow you to achieve the necessary juicy shade. White margarine can be replaced with butter and vegetable oil in a ratio of 7: 3. Vegetable oil will give the cake moisture and the right texture.

  1. Sift together flour, cocoa, salt, soda.
  2. Knock down softened margarine and icing sugar.
  3. Add eggs, vanilla extract and beat the mixture thoroughly again.
  4. Alternately introduce the flour mixture and kefir in portions. Mix the dough quickly so that it does not "drag out."
  5. Add vinegar to the last portion of kefir.
  6. Bake in turn 2 - 3 parts or in 2 - 3 forms at once. The optimum temperature is 175ºС. Baking time - 30 - 35 minutes.
  7. Remove the “cap” from the cooled cakes with a fishing line so that the surface is smooth. The remnants of a biscuit will come in handy for decoration: cut stars and other New Year's symbols. It’s convenient to sprinkle the sides with a baby.

For a dense cheese cream:

  • 600 g of cottage cheese or cream cheese (Philadelphia or Mascarpone);
  • 300 ml cream 33 - 35%;
  • 300 g of powdered sugar.

Cream can be replaced with 300 g of butter.

  1. Beat chilled cream and powder until stable.
  2. Gradually introduce cheese without ceasing to work as a mixer.

It is better to collect the cake in the ring, as you will get thick layers of cream.

  1. Distribute about a quarter of the cream to each cake.
  2. Smooth it over the surface with a pastry spatula.
  3. To stabilize, put the dessert in the cold.

Cake "Clock" for the holiday

For the New Year's table, you can use any proven biscuit cake recipe, turning it into a symbol of the holiday with the help of the appropriate decor.

To design a cake in the form of a dial:

  • 100 g of dark chocolate;
  • 300 ml of condensed milk;
  • 300 g butter.

For the base of the cake - sponge cakes. The dough is perfect, as in the recipe for “Bird's milk” cake, or from the previous version.

  1. Melt the chocolate in a water bath and evenly distribute on a plastic wrap until it solidifies.
  2. Cook two lush cakes and one very thin.
  3. Beat cream from equal parts of condensed milk and butter.
  4. Combine the cakes with cream and remove the workpiece in the cold.
  5. From thin crust cut down for a cake, cut 12 circles-stands for numbers.
  6. Put them around the circumference of the upper cake and use a cream to fix it on the surface.
  7. Cover the top and sides of the cake with the rest of the cream.
  8. With a sharp knife, cut out the numbers and arrows of the desired size from the chocolate sheet and carefully transfer them to the supports. The hands of the "clock" set at 23:55, so that the guests have time to make a wish before the chimes.

Christmas cake "Christmas tree" with meringue

A cake without baking from prepared meringues will save the hostess a couple of hours in the pre-holiday bustle.

For decor:

  • meringues 3-4 cm in diameter;
  • hazelnuts in chocolate or colored dragees;
  • white chocolate as a glue.

From cardboard or thick paper, you need to roll a cone to the size of the future Christmas tree and wrap it with foil.

  1. Melt the chocolate in a water bath.
  2. Dipping into the flat part of the meringue, attach in rows to the cone.
  3. In between glue chocolate balls or other delicious decorations.

Festive dessert "Pine cone"

This themed dessert without baking is also quick and easy to prepare. Children will cope with this work on their own and will help in preparing the festive table.

For the cake you will need:

  • 100 g chopped nuts (walnuts or hazelnuts);
  • 100 g of dried biscuits;
  • can of boiled condensed milk;
  • 30 g of cocoa;
  • “Straw” cookies by the number of cones;
  • 150 g of chocolate corn flakes;
  • powdered sugar.

"Pine cones" about 4 - 5 cm tall. "Fir" - up to 8 - 10 cm. For them, ordinary corn flakes of dark honey color or almonds, sliced ​​with petals, are suitable.

  1. Crumble cookies and grind all the lumps.
  2. Combine crumbs, nuts, cocoa and condensed milk.
  3. On the “straws” form cones from the resulting sticky mass and set the blanks on the dish with the wide side down.
  4. Press corn flakes in rows around the circle. In “pine cones” the scales are opened like flower petals, in “fir cones” they are pressed against each other.
  5. Break off the excess part of the straw and mask the tip.
  6. Crush servings with powdered sugar to create a snow effect.

The cake should be kept in the cold until serving.

Winter House Cookie Treat

The famous "Gingerbread House" is an integral part of the European, and now the Russian tradition of decorating the festive table.

For beautifully designed still lifes, such houses are baked from a special dough in special forms, carefully considering the assembly method and design. For a home holiday or for a creative evening with children, the process can be greatly simplified.

The walls and the roof will turn out perfectly from dry biscuits, for decoration you can use any "goodies" that are at hand.

To connect the parts and create all kinds of icicles and snowdrifts, you need to prepare sugar icing:

  • egg;
  • 260 g of powdered sugar.

Kitchen appliances are not needed, everything is easily mixed with a spoon.

  1. Separate the protein from the egg.
  2. Grind it with icing sugar until smooth.
  3. Use glaze immediately until hardened.You can drop it from a pastry bag with the smallest hole.

Facilitates the drawing for walls and roofs in a 1: 1 scale.

Hard cookies are gently cut with a clove knife.

  1. "Cut out" details for the house: two walls with triangular protrusions for the roof, two with holes for windows or doors.
  2. Connect the walls with ribs using glaze. Surplus protruding from the seams, do not clean.
  3. Glue the workpiece onto a serving platter.
  4. Fix the roof and, if desired, the pipe.
  5. Decorate the window openings and the edges of the roof with icicles of glaze.
  6. Lay the tiles out of marshmallows, slices of marmalade or draw using glaze squeezed out of a pastry bag.
  7. From the glaze make “snowdrifts” around the house.

Marshmallow treat without baking

Without baking, you can prepare not only children's desserts for entertainment, but also a solid, and most importantly, delicious cake.

A simple recipe for a marshmallow masterpiece:

  • 1 kg of marshmallows;
  • 700 g whipped cream;
  • 200 g ground hazelnuts;
  • 200 g of dark chocolate;
  • 500 g candied cranberries or currants.

Spread some cream on a serving platter to fix the bottom layer of the cake. Then:

  1. Lay out: marshmallow halves / nuts / berries / marshmallow again and so on.
  2. Spread all layers with whipped cream. The top layer should be made of marshmallows.
  3. Pour the cake with melted chocolate, garnish with berries. Cool.

New Year's Jelly Fruit Cake

For filling:

  • 1 kg of oranges or tangerines;
  • 150 g canned pineapple;
  • 150 g canned peaches;
  • 100 g of Savoyardi cookies or any biscuit.

For cream:

  • 50 g of gelatin;
  • 100 ml of water;
  • 1 sachet of vanillin;
  • 800 g of sour cream or thick yogurt;
  • 180 g of sugar.

In some recipes, it is recommended to pre-grease the dishes with oil so that it is easy to get the finished cake out of it.

If a metal baking dish is used, it is simply immersed in hot water for a minute and turned onto a serving dish.

  1. Dilute gelatin with water according to the instructions on the package.
  2. Dissolve sugar in this liquid.
  3. Combine the composition with sour cream. It is better to mix with an ordinary spoon, but not with a mixer, so that air bubbles do not form.
  4. Peel citruses and white films. Lay out at the bottom of the form with a beautiful pattern.
  5. Crumble cookies in small pieces.
  6. Peaches and pineapples cut into slices, no more tangerine wedges.
  7. Pour all the ingredients into the mold and carefully pour the cream.
  8. Knock on the walls of the form or twist it clockwise and counterclockwise so that all the bubbles come out.
  9. Put in the cold until it solidifies.

Chocolate Dessert for New Year

Cooking a traditional Italian treat with a delicate creamy texture takes only a quarter of an hour.

  • 350 ml of heavy cream;
  • 400 g of dark chocolate;
  • 50 g of white chocolate;
  • 100 g of powdered sugar;
  • 80 ml Baileys liquor;
  • 100 g ground nuts;
  • 50 g of biscuit chips.

Baby can be made from stale biscuit or butter biscuits.

  1. Melt dark chocolate in hot cream. Add liquor and cool slightly.
  2. Mix nuts and biscuit crumbs and divide in half.
  3. Pour one part to the bottom of a greased form and pour in a warm mixture.
  4. Cover with the second half of the crumbs, gently squeezing it into the chocolate.
  5. Cool.
  6. Before serving, turn the dessert onto a dish and decorate with “snowflakes” made of white chocolate.

Ideas for decorating a New Year’s cake.

Any cake can be turned into a Special New Year's Treat with a capital letter using themed decor.

 

From colored mastic, you can make voluminous or flat figures of Santa Claus, snowmen and deer, garlands of colored lanterns, mistletoe wreaths, gift boxes, decorative socks and more.

For plastic mass:

  • powdered milk,
  • powdered sugar,
  • condensed milk,
  • a pinch of citric acid
  • food colorings.

With the help of melted chocolate, you can make inscriptions and patterns directly on the cake. If you put drawings on cling film and cool them, you get original figures: snowflakes, stars or Christmas trees.

You can create a picture or pattern using a stencil.

  • Cut a snowflake from a napkin.
  • Circle it on the second napkin and cut out the “negative”.
  • Put a stencil on a cake covered with chocolate icing and crush it with icing sugar.
  • The stencil should be removed very carefully so as not to disturb the pattern.

From the colored slices of fruit or marmalade, you can lay out any application: kiwi - for a green Christmas tree, cranberries - for balls, strawberries - for red caps, banana - for round gnome faces.

To use all the ideas, you will have to cook something special for Christmas, Old New Year and other holidays. Even for a cake for the Chinese New Year, there is a unique author’s solution.

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