- 600 g, eggs - 4 pcs., granulated sugar - 3 cups, vanilla sugar - 1 sachet, milk - 0.5 cups.

Cake combined «Принц и нищий»
Biscuit base preparation. Grind eggs with sugar, add dissolved margarine, sour cream mixed with slaked soda, cocoa powder and beat the whole mixture. Gradually adding flour, knead the batter. Prepare the form, grease the bottom and walls with oil, sprinkle with ground breadcrumbs or flour and pour the dough into it. Bake in a medium-heated oven until cooked (the edges of the cake will slightly lag behind the walls of the form). Remove the cake pan from the oven, transfer it to a wooden cutting board and cool well. Cut the biscuit base into three or four horizontal cakes.

Preparation of the puff base. Sift the flour on a cutting board, grate well-chilled margarine into it on a coarse grater, rub with your hands and, adding a little sour cream mixed with soda, knead a dense dough. Divide it into 5-6 pieces and put them in the freezer for half an hour. Then roll out the cakes the same size as the biscuits and bake them in a medium-heated oven until lightly browned. Cool the cakes, trim the edges if necessary.

Custard preparation. Mix eggs, sugar and milk together and, whisking thoroughly, heat the mixture over medium heat until boiling. Then, adding butter and cocoa, continue to beat until the cream cools completely. Vanilla sugar can be added to the cream to taste.

Preparation of cream for covering the top. Mix liquid honey, nuts and vanilla sugar well, add egg whites whipped into a stiff, stable foam and mix gently. Ready cream to use immediately.

The trimmings remaining during the preparation and leveling of the puff cakes (you can separately bake a small cake from the remnants of puff pastry) knead well, add ground or crushed nuts, cocoa powder or a little instant cocoa and mix. A lot of crumbs should be cooked so that the sides of the cake are plentifully covered with it. For sprinkling biscuit cakes, prepare 1.5 cups of crushed walnuts.

Preparation of impregnation for cakes. Prepare sugar syrup to taste, add vanilla sugar or lemon zest and a little cognac or vodka to it.

For a big On a flat dish, put one to two full tablespoons of cream and spread it over the entire surface of the dish. Lay the puff cake on it and grease it with cream in the same way. Place a biscuit cake on top of the cream layer, lightly soak it with syrup, generously smear with cream and sprinkle with crushed nuts. Alternate the layers of the cake to the top, the top cake should be made of puff pastry. First, decorate the side parts of the cake, grease them with cream, sprinkle liberally with crumbs, slightly compacting it with your hands (by drowning it in the cream). Apply the prepared protein cream to the surface of the last (upper) cake using a confectionery syringe or lay the cream in an even layer with a spoon. Lightly level the surface of the cream with a corrugated knife, wetting it in hot water, and decorate with nut kernels and wedges or grated chocolate. Cool the cake well.

Ingredients for the biscuit base of the cake: flour - 1 cup, sour cream - 250 g, eggs - 2 pcs., sugar - 1 cup, margarine - 100 g, cocoa powder - 1 tbsp. spoon, slaked soda - 1 teaspoon, vinegar - 1 tbsp. spoon; for the puff base of the cake: flour - 3 cups, creamy margarine - 1 pack, sour cream - 250 g, soda slaked with vinegar - 0.5 tsp; for custard: eggs - 3 pcs., milk - 1 cup, sugar - 1 cup, butter - 400 g, cocoa powder or instant cocoa - 2 tbsp. spoons; to cover the top of the cake: honey - 100 g, egg whites - 3 pcs., Coarsely crushed walnut kernels - 200 g, vanilla sugar.

Cake combined с яблоками
The cake is made from two types of base.

Biscuit base preparation. Grind butter with flour, mix ground nuts, sugar and egg. Add two to three tablespoons of water and knead the dough. Уложить его в смазанную маслом форму и выпекать в горячей духовке при умеренной температуре около half an hour.

Protein base preparation. Beat a strong foam from the egg whites, carefully mix in the ground nuts and sugar. Place the resulting mass in a greased and floured form or flatten it into a layer on a floured baking sheet, giving the same shape as the biscuit base, and bake in a warm oven for about an hour.

Filling preparation. Boil a thick syrup from sugar and water, grate the peeled and core apples, pour over the syrup and cook over low heat until the mass thickens. Then cool, add well-washed and dried raisins, chopped candied fruits and mix well mass.

Glaze preparation. Pour boiling water over sugar and boil over medium heat until a thread is sampled. Remove from heat, stir in butter, lemon juice and rub well.

Lay the biscuit cake on a flat dish, spread the apple filling over the surface, smooth it well and lay the second cake on top. Pour the warm glaze over the cake and decorate with candied fruits.

Ingredients for the biscuit base of the cake: flour - 180 g, butter - 150 g, ground walnut kernels - 150 g, sugar - 150 g, egg - 1 pc.; for the protein base of the cake: ground walnut kernels - 200 pcs., sugar - 150 g, egg whites - 3 pcs., ground white crackers - 2 tbsp. spoons; for the filling: apples - 1 kg, sugar - 400 g, raisins - 150 g, candied fruit - 100 g, water - 100 g; for glaze: sugar - 300 g, water - 100 g, butter - 1 teaspoon, juice of half a lemon.

Cake combined с конфитюром
Sand base preparation. Chop margarine with flour into small crumbs, pour in sour cream, add salt and knead the dough. Bake it in the prepared form until half cooked.

Biscuit base preparation. Mix eggs and sugar, heat in a water bath and beat. Carefully adding flour, prepare a biscuit dough.

Pour the prepared biscuit dough over the baked cake, pre-lubricating it with a layer of confiture or jam (about 1.5 cups), and bake the cake until cooked at a temperature of 180–200 ° C.

Cool the cake slightly without removing it from the mold, then transfer to a dish and sprinkle with powdered sugar and chocolate grains. Serve the cake warm or keep it at room temperature for 1-2 hours.

Composition for the sand base of the cake: flour - 3 cups, margarine - 1 pack, sour cream - 1 cup, powdered sugar - 0.5 cups, salt on the tip of a knife; for the biscuit base: eggs - 4 pcs., sugar - 0.7 cups, flour - 0.7 cups.

Cake combined «Графские развалины»
Preparation of meringue from protein mass. Beat well 6 chilled proteins with 2 cups of powdered sugar, put the prepared mass on a floured sheet with a spoon, giving it various shapes (the meringue should be approximately the same size). Bake the meringue over very low heat for about an hour.

Cooking cake from biscuit mass. Beat 4 eggs with a glass of sugar, add flour and soda slaked with vinegar. Pour the biscuit dough into a mold greased with flour and sprinkled with flour (or line the mold with промасленной бумагой), и выпекать на слабом огне около half an hour. Cool the finished cake slightly and cut horizontally into two layers.

Butter cream preparation. A can of condensed milk, without opening, pour water and boil for 3 hours. Then transfer the boiled milk into a bowl, add 200 g of regular condensed milk and 200 g of softened butter. Whisk everything well.

Preparation of protein cream. Beat 2 proteins with 0.5 cups of powdered sugar and add crushed nuts.

Lubricate a flat dish prepared for a cake with condensed milk cream, put one biscuit cake on it, coat it with the same cream, sprinkle with crushed nuts and put a second biscuit cake on top. Lightly flatten the base of the cake with your hands. The top cake is also smeared with a fairly thick layer of cream.

Lay baked meringues in any shape on top of the cream layer, lubricating them with protein cream. All laid out meringues should form a beautiful asymmetrical slide that imitates the ruins of a castle.

Pour the remaining condensed milk cream on top of the meringue, pouring over it so that the surface is smudged. Put the remaining protein cream on top and sprinkle everything generously with coarsely chopped nuts.

Ingredients: egg whites - 4-8 pieces, powdered sugar - 2.5 cups, granulated sugar - 1 cup, flour - 1 cup, soda slaked with vinegar - 1 teaspoon.

Cake protein "Bride"
Protein base preparation. Prepare the protein mass, as for the meringue. Bake two cakes according to the size of the mold and several small meringues, cool them well.

Cream preparation. Rub the butter thoroughly, add freshly prepared and sifted icing sugar and continue to beat the cream, adding 1 egg yolk. It is better to beat the cream with a mixer, because it will be better saturated with air and it will turn out more tender.

Put the cakes on top of each other, layering them with cranberry or dogwood jelly, while the top cake should be put with the bottom surface up so that the surface of the cake is smoother, and apply an even layer of cream on it. Grease the sides of the cake with cream and decorate with separately baked small meringues. Separately, prepare small flowers