Cakes, cookies, rolls - for a sweet diet. Agafya Tikhonovna Zvonareva

Creamy cake "Apricot"
Grind butter well with sugar. Without stopping rubbing the mass, add (one at a time) the yolks, softened chocolate, whipped whites, flour and knead the dough well.

Grease and flour the form, transfer the dough into it and bake in a medium-heated oven until cooked.

Cut the cooled cake horizontally into two parts, layer generously with apricot marmalade or jam. Top the cake with a thin layer of the same jam, pour melted chocolate and level the surface. Let the finished cake cool slightly.

Ingredients: butter - 70 g, sugar - 180 g, eggs - 8 pcs., chocolate - 40 g, flour - 50 g.

Creamy lingonberry cake
Beat butter with sugar, add freshly sifted flour, vanillin and knead the dough. Divide it into three equal parts, roll each into a round layer up to 5 mm thick and bake in the oven over medium heat until light brown.

Carefully remove the finished cakes from the sheet, trim the edges. Lubricate the lower layer of the cake with lingonberry jam, and the second layer with creamy jelly beginning to thicken. To do this, pour gelatin with one third of a glass of water, let it swell, then dissolve in the remaining hot water, add sugar and cream. Coat the top of the cake and the sides with jelly and sprinkle with crumbs made from scraps of cakes. Decorate the cake with cranberries from jam.

Ingredients: flour - 750 g, butter or margarine - 450 g, sugar - 3 teaspoons, vanillin, jelly, cranberries.

Biscuit cake with cherries
Mix egg yolks with hot water, sugar and vanilla sugar and grind until foamy. Add melted chocolate in a water bath, beaten egg whites, flour, starch, soda and quickly knead the dough. Grease the bottom and walls of a round shape with oil, cover with oiled special paper, transfer the dough into it and bake in an oven preheated to 200 ° C for 35–40 minutes. Cool the finished cake, cut into three horizontal layers.

Rinse the cherries, remove the pits, stew lightly with sugar and set aside on a sieve. Dilute the resulting juice with cherry tincture or vodka, stir cornstarch in it and boil. Put the berries in the hot syrup again, leaving a little for finishing the cake, warm slightly, remove from fire and cool well.

Whip cream well, add cherry tincture and powdered sugar. Dissolve the pre-soaked gelatin in water in a water bath and add to the cream in a thin stream, whisking constantly. Put the finished filling in the refrigerator so that it thickens slightly.

Lay half of the cherries on the bottom layer of the cake, spread one third of the cream filling in an even layer on top, put the middle layer and lightly compact with your hands. Next, lay the second half of the berries, half of the remaining cream filling, cover with the third layer of the cake and lightly compact again. Spread the top and sides of the cake with the remaining whipped cream, sprinkle with grated chocolate and decorate with cherries from the filling. Cool the finished cake well.

Ingredients: flour - 75 g, corn starch - 75 g, sugar - 150 g, eggs - 4 pcs., chocolate - 0.5 tiles, hot water - 80 g, soda - 2 teaspoons or ammonium - 2 teaspoons, vanilla sugar; for cherry filling: cherry - 1.5 kg, sugar - 250 g, cherry tincture or vodka - 100 g, corn starch - 30 g; for cream filling: 35% cream - 500 g, gelatin - 15 g, powdered sugar - 150 g, cherry tincture or vodka - 5 tbsp. spoons.

Biscuit cake "Strawberry"
Biscuit base preparation. Grind the yolks white with sugar, add lemon zest, add starch and flour. Carefully fold in the beaten egg whites into the dough and mix from top to bottom. Pour the batter into the prepared pan and bake the biscuit.

Cream preparation. Grind the eggs with sugar, add vanilla and heat in a steam bath until thickened. Add butter, strawberries or strawberries to the warm mass and mix gently.

Cut the biscuit horizontally into two cakes, soak with sugar syrup or strawberry jam syrup, diluted with water, layer with filling. Lightly soak the top and sides of the cake with syrup or grease with a thin layer of jam and cover with cream.

Ingredients: semi-finished biscuit, eggs - 3 pcs., sugar - 3 tbsp. spoons, butter - 150 g, ripe strawberries or strawberries - 250 g, vanilla sugar.

Cake-meringue "Arctic"
Prepare a biscuit by beating eggs with sugar in a water bath. Then cool the mass and mix with freshly sifted flour. Cover the prepared sheet with paper, form a cake with a diameter of 20–25 cm from the biscuit mass and bake in a hot oven for about half an hour.

Meringue preparation. Beat egg whites well, then add vanilla sugar and continue to beat, gradually adding granulated sugar. Fold the resulting mass into a pastry bag or cornet and deposit on a baking sheet lined with paper, round or oval cakes the size of an egg. You can cut the cakes with a tablespoon. INыпекать в предварительно нагретой духовке при температуре 110–120 °C около half an hour.

Cream preparation. Cool the cream well and whip, sprinkling a little powdered sugar.

On a flat dish, smeared with cream, lay the biscuit cake, cover it with a layer of quince or rose jam, then lay the meringue layers, spreading them with cream.

Between the meringues, decorate with cream, chocolate pieces and whole peeled and toasted almond or hazelnut kernels.

Ingredients for the biscuit base of the cake: sugar - 0.25 cups, egg yolks - 5 pcs., flour - 0.5 cups; for cream: cream - 1 cup, powdered sugar - 1 tbsp. spoon; for meringues: sugar - 1 cup, egg whites - 5 pcs., vanilla sugar.

Biscuit cake with curd cream
Prepare a biscuit by beating eggs with sugar in a water bath.

Curd cream preparation. Grind the fresh cottage cheese rubbed through a colander with salt. Mix egg yolks, starch and vanilla sugar with milk and heat until thickened in a steam bath. Thoroughly sorted, washed, dried and finely chopped raisins mixed with sugar, butter, juice and lemon zest and add this mixture to the thickened cream. Mix everything and add prepared cottage cheese. Mix the cream well and cool slightly.

Cut the finished biscuit layer into two or three horizontal cakes, coat them with the prepared cream. Grease the top and sides of the cake with cream, level well and sprinkle with biscuit crumbs mixed with grated chocolate. Prepare the crumbs from scraps of the finished biscuit.

Composition for cottage cheese cream: fresh grated cottage cheese - 400 g, butter - 120 g, egg yolks - 2 pcs., honey - 100 g, powdered sugar - 100 g, raisins - 100 g, milk - 0.1 l, starch - 1 teaspoon, juice and zest of half a lemon, vanilla sugar, salt.

Strawberry jelly cake
Add a little fine salt to the proteins and beat them into a steep, stable foam. Beat the yolks into foam with sugar and lemon zest, add, stirring, flour and starch, Carefully fold in the beaten egg whites. Mix the biscuit dough from the bottom up, adding vodka.

Prepare a small baking sheet, grease with oil or cover with special paper, pour the dough onto it, evenly distributing it over the entire surface.

Bake the biscuit until ready in a hot oven and carefully tip the baking sheet with the biscuit onto a table covered with white paper. Allow the biscuit to cool without removing the baking sheet from it - this way it will remain more moist and will not crumble. If the biscuit was baked on special paper, remove it.

Pour gelatin with a small amount of cream diluted with cold boiled water, let it swell (prepare gelatin before starting to cook the cake) and then dissolve it over low heat. From half of the washed and peeled strawberries, mixed with sugar, mashed in a mixer. Whip the cream and carefully fold in the strawberry puree and completely dissolved gelatin. As soon as the jelly begins to harden, add the remaining strawberries cut into quarters.

Place the biscuit base on a dish, apply semi-hardened jelly on it in an even layer, level the surface with a long thin knife dipped in hot water and refrigerate. Before serving, decorate the frozen cake with decorations from whipped cream and whole strawberries, sprinkle with powdered sugar.

Composition for the base of the cake: sugar - 120 g, egg yolks - 4 pcs., egg whites - 4 pcs., salt, lemon zest - 1 teaspoon, flour - 60 g, potato starch - 60 g, vodka - 1 tbsp. spoon; for strawberry jelly: fresh strawberries - 750 g, powdered sugar - 100 g, gelatin - 30 g, heavy cream - 1 cup.

Jelly cake "Cranberry"
Prepare shortbread dough from all the products without stirring it for a long time, otherwise the dough will turn out to be very crumbly. Bake a dough basket from the finished dough: put a layer of dough into the mold, smooth it with your hands, slightly lifting it to the edges of the mold. Bake in a hot oven until lightly browned, making sure that the dough does not dry out.

Cook biscuit dough in a cold way: carefully separate the yolks from the proteins, add 6 tablespoons of sugar, vanilla and beat well. Beat the whites, gradually adding the remaining sugar. When whipping the yolk mass, gradually add the foam of whipped proteins into it and introduce flour and starch. At the end of cooking, carefully add the remaining protein foam and mix. Pour the prepared biscuit dough onto a generously oiled (up to