Today we make cakes according to royal recipes - luxurious, sweet and, with all that, quite simple. How so? Yes elementary!
It is customary to attribute sweets to this kind of desserts, supplemented by flavoring components, which some titanic rich people could afford only a hundred and two years ago. There were even bans on the sale of such delicacies to everyone.
Royal cake - general principles of preparation
• The recipes of the Royal cake are quite diverse. They can consist of walnut, biscuit, sand and honey cakes. Chic cakes with nuts, poppy seeds, fruits and dried fruits can be safely attributed to such a dessert. To prepare a truly royal cake, it is not necessary to be near the stove for a long time, because independently baked cakes can replace purchased blanks or biscuit rolls cut into pieces.
• Smear cakes with butter creams with the addition of boiled or regular white condensed milk. Layers of cream mass are layered with fruits, chopped nuts or prunes cut into pieces. It all depends on the recipe and the type of cake.
• Make cakes at your discretion, most often they use finely chopped nuts and grated chocolate. If fruits are used in the preparation, then spread them on the surface of the dessert.
Royal sponge cake: recipe with poppy seeds, dried apricots and nuts
Ingredients
For poppy seed cake:
• half a glass of wheat flour and white sugar;
• medium fat sour cream - 120 milliliters;
• one egg;
• soda;
• 20 gr. dry confectionery poppy;
• starch - 2 tsp.
For chocolate-nut cake:
• high-quality white flour - 1/2 tbsp .;
• half a glass of sugar;
• half a glass of medium fat sour cream;
• two tablespoons of starch;
• 50 gr. peeled nuts;
• soda - 1 tsp;
• 2 tablespoons of powdered dry cocoa;
• fresh egg.
For cake with dried apricots:
• egg;
• 80 gr. flour;
• beet sugar - 100 g .;
• a spoon of soda;
• starch - 2 tsp;
• 20% sour cream - half a glass;
• 50 gr. dried apricots.
For cream:
• 2 tablespoons of cocoa;
• 400 gr. 33% sour cream;
• icing sugar - 120 g .;
• 1 gram of vanillin (crystalline).
Cooking method:
1. Beat sour cream with egg and sugar. Add flour with potato starch, a spoonful of soda and whisk again. Pour poppy, mix.
2. Coat the inner surface of the round shape with oil, sprinkle with semolina. Fill out the form with the dough and send to bake. To make your biscuit well baked, just stand it at 190 degrees for a quarter of an hour.
3. For chocolate-nut cake, mix cocoa, sugar and egg with sour cream, whisk. Then add flour with starch and soda. Stir the dough until smooth and mix it with chopped nuts. Bake it.
4. For a cake with dried apricots, knead the dough in the same way as poppy seeds, but instead of poppy seeds, add dried apricots cut into pieces. Bake it too.
5. Whip the sour cream with powdered sugar and vanilla powder until lush foam. The cream will beat better if you use a more fatty product, and add the powder in small portions during the whipping process. For reliability, you can use a bag of thickener.
6. Ready cream grease well-cooled cakes, as well as the sides and top of the cake. Garnish the dessert with cocoa powder, walnuts, and then put in the refrigerator for soaking for five or more hours.
Shortcake "Royal": a recipe with meringues and nuts
Ingredients:
• two raw fresh eggs;
• a full glass and a spoonful of sugar;
• half a pack of oil;
• soda - 1/2 tsp;
• vinegar - 1 tsp;
• a glass of first-class flour;
• 150 gr. dried and peeled nuts.
In cream:
• butter, natural - 150 gr.;
• 360 gr. whole condensed milk.
Cooking method:
1. Melt the creamy little and wait until it cools to room temperature. Whisk immediately with yolks and sugar (80 g. Sand). Add slaked soda, sifted flour and knead the dough without delay. Form it with a ball, pack it with a layer of film and place in the refrigerator for half an hour.
2. While the dough is cooling, beat the whites, gradually pouring the remaining sugar in a spoon to them. Do not add a new portion until the grains of the previous completely dissolve. You can replace sand with powder, this will speed up the process. Beat until the mass rises behind the mixer corollas with stable, non-spreading peaks.
3. Separate the dough from the refrigerator in four equilibrium parts.
4. Using a small plate as a stencil, draw a circle on the sheet of parchment and place the sheet on a baking sheet. Put a piece of dough on paper and evenly distribute it, taking care not to go beyond the contour.
5. Sprinkle the billet formed in this way abundantly with finely chopped nuts and gently push them into the dough by hand. Spread a quarter of the protein over the nuts and place the pan in the oven. Bake at 180 degrees to a soft golden crust. Also prepare and bake three more cakes.
6. Beat softened butter until smooth with condensed milk. Well, cream with cream that has already cooled cakes. Sprinkle the surface of the royal cake with chopped nuts and put it in the refrigerator for normal soaking overnight.
Sour cream cake Royal: recipe with dried fruits, poppy seeds and butter cream
Ingredients:
• three eggs;
• 325 gr. medium fat sour cream (15-20%);
• 30 gr. baking powder for dough;
• 275 gr. granulated sugar;
• wheat flour - 245 gr.;
• half a glass of dry poppy;
• soft pitted prunes - 0.5 tbsp .;
• half a glass of light raisins;
• three fruits of unripe kiwi;
• medium orange;
• banana.
Cooking method:
1. Without mixing scald with boiling water poppy, raisins and prunes. Dry the dried fruit by spreading it on a towel, and poppy by laying it on a sieve.
2. Combine the eggs with granulated sugar and, gradually increasing the speed of the mixer, beat until a white foam mass is obtained. Sugar grains should not remain.
3. Now transfer the sour cream to the egg mass, repeat the entire volume with a mixer and pour in the seeded cultivator and flour. Gently whisk, bring to uniformity, and then divide into three parts, the dough.
4. One mix with poppy seeds, another with raisins, and a third with prunes chopped thinly. Bake three cakes one by one, laying the dough in a mold lined with parchment sheet. Place the dough only in a hot oven, check the preparedness with a skewer no earlier than 25 minutes.
5. Spend the baking time of the cake to prepare the cream. Cut the butter and put in a deep bowl. When it becomes soft, whisk lightly to smooth. Add condensed milk and continue whipping until you get a sufficiently thick and visually uniform cream. You can introduce a few spoons of brandy at the end, this will give an additional taste.
6. Using the cooked butter cream, coat the cooled cakes, peeling the layers of the cream mass with slices of peeled fruit. Decorate the dessert on top with half rings of kiwi and orange.
Royal honey cake: recipe with boiled condensed milk and prunes
Ingredients:
• a large spoon of any liquid honey;
• 50 gr. thickened homemade cream or butter;
• soda - a teaspoon;
• flour with a high percentage of gluten - 2.5 cups;
• 250 gr. unrefined beet sugar;
• two large raw eggs.
In cream:
• homemade butter - 400 gr.;
• two jars of boiled condensed milk;
• a glass of cognac.
Additionally:
• 100 gr. juicy prunes, pitted;
• dark chocolate, milk - 100 gr.
Cooking method:
1. Thaw at room temperature and mix the chopped butter with honey, eggs and sugar. Add soda and stir again.
2. Place the container with the mixture on the heating and, not allowing it to boil, warm until crystals disappear.
3. Remove from heat and immediately pour the sifted white flour. First, stirring with a spoon, and then hand knead the dough, roll it with a sausage and divide into eight pieces.
4. Lightly flour the bottom of a round 22-centimeter shape and put a piece of dough into it, mashed in a pancake. Gently pressing with your fingers, distribute it over its entire shape and set to bake until lightly browned.
5. Place the mold on a moistened towel and, as soon as it cools, remove the cake. Thus, make seven more cake layers and lay them in a stack for cooling.
6. Prepare the cream. Put the butter in a deep bowl, chop it into pieces, add condensed milk. Pour in cognac and beat with a mixer until a thick butter-brandy mass is obtained.
7. Smearing cream cakes, and layering them with chopped prunes, form a cake. Level the sides with the remaining cream, and sprinkle the top with chocolate chips.
Royal Walnut Cake: recipe without flour with yolk custard
Ingredients:
• sugar, freshly ground powder - 240 gr.;
• ten proteins;
• a pound of nut kernels;
• two full spoons of starch.
For cream:
• yolks of ten eggs;
• dark cocoa, powder - two large spoons;
• a spoon, or a little more, of cognac;
• 160 gr. powdered sugar;
• pack of butter, fat content from 72%;
• milk - half a glass.
For registration:
• 100-gram bar of high-percentage, unsweetened chocolate.
Cooking method:
1. Rinse the eggs with warm water. Gently breaking the shell, drain the squirrels into a deep container, and the yolks into a separate bowl and, having covered with a lid, temporarily put aside.
2. Add the powdered sugar to the proteins and, gradually raising the mixer speed, beat in a strong foam.
3. Pouring in small parts and gently stirring with a spatula, add starch and chopped nuts.
4. Transfer the nut-protein mass to a baking sheet covered with parchment, smooth it with an even layer and bake. Initially, place the pan in the oven at a temperature of at least 200 degrees, then immediately reduce the heat to 180 degrees and continue to bake for about 25 minutes.
5. Take the finished cake out of the oven and divide it hot into four equal parts, which leave to cool completely, without removing from the roasting pan.
6. Beat the yolks and all the measured powdered sugar. Add milk and mix well and place in a water bath. Stirring regularly, warm the yolk mass until it thickens. After cooling, fluff with a mixer, gradually adding softened butter and cocoa.
7. Enter the cognac and repeat whipping with a mixer.
8. Put the cooled cakes in a pile, applying on each creamy mass. Coat the entire surface of the cake with it, and then sprinkle with chopped nuts and chocolate chips on the dessert.
Royal quick curd cake: recipe without baking with biscuit rolls
Ingredients:
• two biscuit rolls with fruit jam;
• ready-made sponge cake - white;
• 400 gr. elastic, preferably fatty cottage cheese:
• half a liter of fatty 33% cream;
• granular gelatin - 1 sachet;
• canned fruit - to taste;
• three tablespoons of powdered sugar.
Cooking method:
1. Pour gelatin granules with water, and after they noticeably swell, warm in a water bath and cool.
2. Beat the curd with a blender, if there is no such device, grind it through a sieve. Add, stirring, four tablespoons of powder.
3. In a separate enameled or glass dish, whip the well-chilled cream with three tablespoons of powdered sugar and mix the lush mass from the cream into the curd.
4. Add, sliced in medium slices, fruits, cooled gelatin and mix thoroughly.
5. Line a deep bowl with cling film. Cut the biscuit cake to its diameter.
6. Cut the rolls into thin slices and overlay the entire container with the inside. Smooth the curd mass from above and cover it with biscuit cake.
7. Put the cake soaked overnight in the cold. Then turn the bowl over onto the dish so that the cake slides out.
Useful tips and tricks for making cakes according to royal recipes
• Pre-fry the nuts in a dry pan or bake for a while in the oven. After that, they will have a more persistent nutty flavor, which, in turn, will saturate the cake.
• Be sure to scald dried fruits and poppy seeds with boiling water, and then dry them dry. Excess moisture will make the biscuit dough more rare and the cakes will not rise well.
• Mash pre-mash with sugar, then its aroma will be more noticeable in the dough.
• To prepare the butter cream, remove the oil from the refrigerator in advance to soften it. Add the condensed milk to it when whipping gradually, in small portions, then the creamy mass leaves silky. Cakes with butter cream must be given time to soak.
• When preparing a cake according to the royal recipe with dried apricots, pay special attention to this component. It is better to ignore suspiciously inexpensive or too beautiful dried fruits, unscrupulous producers use a large amount of chemicals to give apricots a beautiful look. On the palate, they can be really wonderful, but they are absolutely not worth using.
