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10 Year Old Cake Recipes That Are Beautiful From Each Other To Crown Your Special Days

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If you want to make cakes, which are indispensable for special occasions, instead of buying them from outside, prepare paper pens.

1. Vanilla Cake Recipe:

For Pastry Cream;

  • 2 tablespoons of starch
  • 3 cups of milk
  • 1 pack of vanilla
  • pinch of salt
  • 6 egg yolks
  • 1 cup of granulated sugar
  • 1 tablespoon of butter
  • 2 packages of white chocolate (160 g)

For sponge cake;

  • 5 eggs
  • 2 cups flour
  • 1 cup of granulated sugar
  • Half a cup of warm milk
  • 1 packet of baking powder
  • 2 packs of vanilla
  • 1 pinch of salt

For the cream; In a large bowl, whisk the egg yolks, granulated sugar, salt and starch thoroughly. Then put the milk in a saucepan and bring it to a boil. Add your boiling milk to the egg mixture you made at first, slowly and by mixing. Put it in the pan and continue cooking on low heat. Stir constantly until it boils. As soon as you remove it from the stove, add the butter and chocolates and melt them by mixing. Cover it with cling film so that it does not form a crust while it cools, and allow the stretch to come into contact with the cream. When it comes to room temperature, take it to the fridge and cool it.

For sponge cake; Separate the egg white and yolk. Whisk the egg yolks and granulated sugar in a bowl. When it starts to mix, add the warm milk and continue whisking. Sift the flour and add the baking powder and vanilla and whisk. In a separate bowl, beat the egg whites with salt until foamy. Add the whisked whites to the yolks and mix them slowly from bottom to top. Line the bottom of the round sponge cake mold with greaseproof paper, bend it from the edges, wrap it in the mold and pour the mixture into it. Bake in a preheated 180 degree oven for 30-35 minutes.

After the cooked sponge cake has cooled, divide it into 4 equal parts with a large knife or sponge cake cutter. Take one piece on a serving plate, spread your pastry cream on it and do the same for all sponge cakes. Smooth the cream by spreading it all around the cake. Put the remaining cream in a piping bag using the sense you want and squeeze it on the cake and decorate with edible flowers.

2. Red Velvet Cake Recipe:

Whipped cream

Milk

For the sponge cake;

3 eggs

1.5 cups of sugar

1.5 cups of flour

1/2 cup of starch

1 teaspoon of baking soda

1 packet of baking powder

1 pack of vanilla

1 tablespoon of vinegar

1/2 cup of strained yogurt

3/4 cup of oil

red food coloring

Beat sugar, egg and oil well. Then mix the vinegar and baking soda and add it to the sugar mixture. Sift dry ingredients together in a separate bowl. Add half of the dry mixture to the egg mixture and mix well with a whisk. Then do the same with the other half. Add the yogurt last and mix well. Add as much food coloring as you want and mix into the mixture. Line the bottom of the round sponge cake mold with greaseproof paper, bend it from the edges, wrap it in the mold and pour the mixture into it. Bake in a preheated 170 degree oven for 25 minutes. While the sponge cake is baking, whisk the whipped cream with milk according to the instructions on the back and put it in the fridge to cool. After the cooked sponge cake comes to room temperature, remove it from the mold properly. Cut the part that rises on it to be flat with a knife and set it aside. Divide the sponge cake into two equal parts. Spread the whipped cream you have prepared in the middle and on it and plaster the edges. Crumble a small sponge cake that you cut and set aside and sprinkle it on it.

3. Chocolate Cake Recipe:

Chocolate chips

Chocolate Mold

For Pastry Cream;

3 cups of milk

2 tablespoons of starch

1 pack of vanilla

pinch of salt

1 tablespoon of cocoa

6 egg yolks

1 cup of granulated sugar

1 tablespoon of butter

2 packs of milk or dark chocolate (160 g)

For sponge cake;

5 eggs

2 cups flour

1/2 cup cocoa

1 cup of granulated sugar

Half a cup of warm milk

1 packet of baking powder

1 pack of vanilla

1 pinch of salt

For the cream; In a large bowl, whisk the egg yolks, cocoa, granulated sugar, salt and starch thoroughly. Then put the milk in a saucepan and bring it to a boil. Add your boiling milk to the egg mixture you made at first, slowly and by mixing. Put it in the pan and continue cooking on low heat. Stir constantly until it boils. As soon as you remove it from the stove, add the butter and chocolates and melt them by mixing. Cover it with cling film so that it does not form a crust while it cools, and allow the stretch to come into contact with the cream. When it comes to room temperature, take it to the fridge and cool it.

For sponge cake; Separate the egg white and yolk. Whisk the egg yolks and granulated sugar in a bowl. When it starts to mix, add the warm milk and continue whisking. Sift the flour and cocoa, add the baking powder and vanilla and whisk. In a separate bowl, beat the egg whites with salt until foamy. Add the whisked whites to the yolks and mix them slowly from bottom to top. Line the bottom of the round sponge cake mold with greaseproof paper, bend it from the edges, wrap it in the mold and pour the mixture into it. Bake in a preheated 180 degree oven for 30-35 minutes.

After the cooked sponge cake has cooled, divide it into 3 equal parts with a large knife or sponge cake cutter. Take one piece on a serving plate, spread your pastry cream on it and sprinkle with chocolate chips. Do the same for all sponge cakes. After eating all the cream, grate the chocolate mold on the cake and serve after it has cooled.

4. Lemon Pie Recipe:

For Pastry Cream;

3 cups of milk

2 tablespoons of starch

1 pack of vanilla

Zest of 1 lemon, grated

Juice of half a lemon

pinch of salt

6 egg yolks

1 cup of granulated sugar

1 tablespoon of butter

2 packages of white chocolate (160 g)

For sponge cake;

5 eggs

2 cups flour

1 cup of granulated sugar

Half a cup of warm milk

Juice of half a lemon

Zest of 1 lemon, grated

1 packet of baking powder

1 pack of vanilla

1 pinch of salt

For the cream; In a large bowl, whisk the egg yolks, granulated sugar, salt and starch thoroughly. Then put the milk and lemon juice in a saucepan, bring to a boil. Slowly add the boiling milk to the egg mixture you made at first, while stirring. Put it in the pan and continue cooking on low heat. Stir constantly until it boils. As soon as you remove it from the stove, add the butter, lemon zest and chocolate and melt it by mixing. Cover it with cling film so that it does not form a crust while it cools, and allow the stretch to come into contact with the cream. When it comes to room temperature, take it to the fridge and cool it.

For sponge cake; Separate the egg white and yolk. Whisk the egg yolks, lemon zest and granulated sugar in a bowl. When it starts to mix, add the warm milk and lemon juice and continue whisking. Sift the flour and add the baking powder and vanilla and whisk. In a separate bowl, beat the egg whites with salt until foamy. Add the whisked whites to the yolks and mix them slowly from bottom to top. Line the bottom of the round sponge cake mold with greaseproof paper, bend it from the edges, wrap it in the mold and pour the mixture into it. Bake in a preheated 180 degree oven for 30-35 minutes.

After the cooked sponge cake has cooled, divide it into 2 equal parts with a large knife or sponge cake cutter. Take one piece on a serving plate, spread your pastry cream on it and do the same for the other sponge cake. Smooth the cream by spreading it all around the cake. You can garnish it with chopped lemon peels and serve after cooling.

5. Mole Pie Recipe:

For the cake;

4 eggs

1 glass of sugar

3 tablespoons of butter

1 cup of flour

4 tablespoons of cocoa

1 teaspoon vanilla

1 teaspoon baking powder

1/2 cup of milk

3-4 bananas

For the cream:

4 cups of milk

3/4 cup flour

2 tablespoons of starch

1 egg

1/2 teaspoon vanilla

1 tablespoon of butter

1 glass of sugar

Beat eggs and sugar at high speed until creamy. Add butter, baking powder, vanillin, cocoa and flour and continue whisking. Pour the cake batter into a sponge cake mold lined with greaseproof paper and bake in a preheated 180 degree oven for 30-35 minutes and cool. For the cream, cook by mixing the milk, flour, egg, starch and sugar. After the cream thickens, pour 1 tablespoon of butter into it and mix until it melts. Then cool the cream. Cut the cake in half. Cover a medium mixing bowl with process film. Place the cake inside and wet it with milk. Pour the cream into the middle and smooth it out. Arrange the bananas on the top. Then cover the remaining cake on top. Trim any excess edges. Cover with cling wrap and chill in the refrigerator for 4-5 hours. Crush the excess cakes with your hands. Take out the cake that has cooled in the fridge. Cover it with whipped cream and sprinkle the crumbled cakes. Slice and serve.

6. Spinach Pie Recipe:

For between;

Whipped cream

Pomegranate

Milk

For the cake;

3 eggs

1/2 cup of oil

1 cup of granulated sugar

1 packet of baking powder

1 teaspoon vanilla

1 bunch of spinach

2 cups flour

Wash the spinach with plenty of water and boil it in a medium-sized saucepan with enough water to cover it. Drain the boiled spinach thoroughly and pass it through the rondo. Beat eggs and sugar until creamy. Add the oil, flour, baking powder and vanilla by sifting and mix with the help of a spatula so as not to destroy the foams. Add the spinach puree last and mix. First, grease the entire inner surface of the cake mold with butter, pour some flour into it and shake the cake mold gently in your hand. Then turn the mold upside down and tap the surface lightly so that excess flour spills out. Pour your cake batter. Bake in a preheated oven at 170 degrees for 25 minutes. Carefully remove the cooked and cooled cake from the mold. Cut the top part straight and set aside. Divide the cake into 3 equal parts. Spread the whipped cream on each slice and sprinkle pomegranate on top of each other. Sprinkle the sponge cake that you cut and set aside on the last whipped cream. Pour some pomegranate and serve after it has cooled.

7. Forest Fruit Cake Recipe:

To decorate;

Powdered sugar

Forest fruits

Forest fruit marmalade or sauce

For Pastry Cream;

3 cups of milk

2 tablespoons of starch

1 pack of vanilla

pinch of salt

6 egg yolks

1 cup of granulated sugar

1 tablespoon of butter

2 packages of white chocolate (160 g)

For sponge cake;

5 eggs

2 cups flour

1 cup of granulated sugar

Half a cup of warm milk

1 packet of baking powder

1 pack of vanilla

1 pinch of salt

For the cream; In a large bowl, whisk the egg yolks, granulated sugar, salt and starch thoroughly. Then put the milk in a saucepan and bring it to a boil. Slowly add the boiling milk to the egg mixture you made at first, while stirring. Put it in the pan and continue cooking on low heat. Stir constantly until it boils. As soon as you remove it from the stove, add the butter and chocolates and melt them by mixing. Cover it with cling film so that it does not form a crust while it cools, and allow the stretch to come into contact with the cream. When it comes to room temperature, take it to the fridge and cool it.

For sponge cake; Separate the egg white and yolk. Whisk the egg yolks and granulated sugar in a bowl. When it starts to mix, add the warm milk and continue whisking. Sift the flour and add the baking powder and vanilla and whisk. In a separate bowl, beat the egg whites with salt until foamy. Add the whisked whites to the yolks and mix them slowly from bottom to top. Line the bottom of the round sponge cake mold with greaseproof paper, bend it from the edges, wrap it in the mold and pour the mixture into it. Bake in a preheated 180 degree oven for 30-35 minutes.

After the cooked sponge cake has cooled, divide it into 2 equal parts with a large knife or sponge cake cutter. Take a piece on a serving plate, spread your pastry cream on it, drizzle with forest fruit sauce and garnish with fresh forest fruits. Sprinkle a little powdered sugar on the fruit and cover the other sponge cake slice. Repeat the same process. Cool and serve.

8. Oreo Cake Recipe:

For the cream;

2-3 packs of oreo

1 cup of cream

2 tablespoons of powdered sugar

1 pack of vanilla

For sponge cake;

5 eggs

2 cups flour

1 cup of granulated sugar

3 tablespoons of cocoa

Half a cup of warm milk

1 packet of baking powder

1 pack of vanilla

1 pinch of salt

For sponge cake; Separate the egg white and yolk. Whisk the egg yolks, lemon zest and granulated sugar in a bowl. When it starts to mix, add the warm milk and lemon juice and continue whisking. Sift the flour and add the baking powder and vanilla and whisk. In a separate bowl, beat the egg whites with salt until foamy. Add the whisked whites to the yolks and mix them slowly from bottom to top. Line the bottom of the round sponge cake mold with greaseproof paper, bend it from the edges, wrap it in the mold and pour the mixture into it. Bake in a preheated 180 degree oven for 30-35 minutes.

Run the Oreos through the rondo. Whisk the cream, powdered sugar and vanilla well. Add the oreos you passed through the rondo and mix. After the cooked sponge cake has cooled, divide it into 2 equal parts with a large knife or sponge cake cutter. Take one piece on a serving plate, spread the cream on it and do the same for the other sponge cake. Smooth the cream by spreading it all around the cake. You can squeeze whipped cream on it side by side and decorate with oreo.

9. Black Forest Cake Recipe:

For the sponge cake;

2 eggs

2 egg whites

6 tablespoons of margarine

1 cup of granulated sugar

1 cup of flour

1/4 cup cornstarch

1 packet of baking powder

2 soup spoons of cocoa

1/3 cup of milk

Other materials;

1 cup of ganache

1 glass of water Milk

2 packs of whipped cream

1 cup of cherries

Beat room temperature margarine and eggs. Mix other dry ingredients in a separate bowl. Add half of the dry mixture to the egg mixture and whisk. Then add the milk and the remaining dry mixture and continue whisking. Pour the mixture into a sponge cake mold and bake in the oven at 180 degrees for 30 minutes. Divide the cooled sponge cake horizontally into 3 equal parts. Boil half of the cherries with half a tea glass of water and crush them with the help of a blender. Beat the whipped cream by adding 1 cup of milk to 2 packs of powdered whipped cream. Place a cut piece of sponge cake on your serving plate. Wet it with the cherry juice you made, spread the whipped cream on it and sprinkle the remaining cherries. Repeat this process for the other layer. After covering the last piece of sponge cake, cover the cake with whipped cream. Pour the ganache on top and decorate as you wish.

10. Strawberry Roll Cake Recipe:

For the cake:

4 eggs

1/2 cup of sugar

1 pinch of salt

1 pack of vanilla

1 packet of baking powder

5 tablespoons of flour

For the inner cream;

1 cup of cream

2 tablespoons of powdered sugar

Strawberry

1 teaspoon vanilla

For the above:

7-8 strawberries

Powdered sugar

Separate the yolk and white of the eggs. Whisk the egg white and salt at first slowly, then at high speed until foamy. Add the remaining ingredients and mix with a spatula from bottom to top. Spread the cake mix on a baking tray lined with greaseproof paper. Bake in a preheated 180 degree oven for 7-8 minutes. After removing from the oven, spread the cake on a kitchen cloth and wrap it. While waiting for the cake to be wrapped, whisk the cream, vanilla and powdered sugar. Add the chopped strawberries into it. Open the cake and spread the cream inside and wrap it. Sprinkle powdered sugar on the roll cake and serve with strawberries.

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