Fairy Tale cake - 6 step-by-step recipes at home

An excellent cake to delight children, and at the same time pamper your inner child, who certainly recalls the taste of this dessert with nostalgia. Plus, it has the simplest ingredients and is easy to prepare.

The classic recipe for the cake "Fairy Tale" according to GOST USSR

The cake is made from a small set of ingredients, and the simplest ones, but it turns out to be very tasty and satisfying. Also, you don't need to have a lot of culinary experience to prepare it.

Cooking time: 120 minutes

Cooking time: 40 minutes

Servings - 8

• 
  Carefully separate the whites from the yolks. Begin to beat the whites at low speed, gradually pouring half of the sugar into it and increasing the power of the mixer. Whisk until soft peaks appear.
• 
  In a separate bowl, beat the yolks with the remaining half of the sugar until the mixture turns white. Then carefully combine the whipped whites and yolks.
• 
  Sift the flour piece by piece into a bowl of beaten egg. Stir in the flour very gently to keep the mixture as fluffy as possible.
• 
  Line a baking sheet with parchment or a silicone mat so that it covers the sides as well. Put the resulting dough on it and smooth over the surface. Place the baking sheet in an oven preheated to 180 ̊C and bake for 30 minutes.
• 
  When the biscuit is ready, remove it from the oven and transfer it to a new piece of parchment. Remove the old parchment, being careful not to damage the crust, and then roll the layer into a roll along with a second sheet of baking paper and leave to cool.
• 
  While the biscuit is cooling, prepare the cream. In a small saucepan or saucepan, combine the yolks and water. Add condensed milk and vanilla essence to them and put the dishes on low heat. Stirring constantly, bring the mixture to thicken: dip the spoon halfway into the liquid and if the trace remains for a long time, then the consistency is suitable.
• 
  Pour the cream into a bowl, cover with plastic wrap in contact and let cool completely.
• 
  Remove the butter from the refrigerator beforehand so that it is soft. Beat it with a mixer until a creamy state and with tablespoons begin to introduce the cooled custard base, letting it mix well.
• 
  Separate half of the cream and stir in cocoa into the remaining mass. Separate two more tablespoons from the unpainted part: paint one green, the other pink. But since the colored cream will go to decorate the cake, do it as you wish.
• 
  For syrup, pour water and sugar into a saucepan. Put on a low heat and cook, stirring constantly, until it is completely dissolved. Remove from heat, add cognac and leave to cool. Cognac will make the impregnation more aromatic, but it is not necessary to add it.
• 
  Unroll the cooled biscuit gently. It will break in some places, this is normal, the main thing is that it does not fall apart completely. Trim the ends with a knife, set aside the trim. Saturate the biscuit with sugar syrup and let sit for 10 minutes. Then lay out the uncolored cream and spread evenly over the cake.
• 
  Roll up the biscuit gently again.Divide the chocolate cream in half and brush with one half on three sides of the roll. Chop the crumbs from the cake with your hands into crumbs and sprinkle over the dessert.
• 
  Place the other half of the chocolate cream in a pastry bag with a curly nozzle and place the border around the top on the roll. Decorate with dyed cream flowers. After cooking, the cake should stand in the refrigerator for 6-8 hours.

Bon Appetit!

How to make a three-layer Skazka cake with sour cream?

A simple, delicious, tender and satisfying cake made from simple ingredients and does not require any special culinary skills.

Cooking time: 120 minutes

Cooking time: 40 minutes

Servings - 8

Ingredients:

For cakes:

• Wheat flour - 300 gr.
• Granulated sugar - 300 gr.
• Sour cream - 300 gr.
• Egg - 3 pcs.
• Baking powder - 3 tsp
• Poppy - 100 gr.
• Walnut - 100 gr.
• Raisins - 100 gr.

For the cream:

• Sour cream - 100 gr.
• Milk - 80 ml.
• Granulated sugar - 80 gr.
• Vanilla sugar - 5 gr.

Cooking process:

1. To prepare the cakes, combine the egg, sugar and sour cream in a deep bowl.
2. Sifting through a fine sieve, add flour and baking powder to the mixture in parts. Mix everything thoroughly with a whisk to break up the lumps. Divide the dough into three equal portions for three layers.
3. Add the poppy seeds to a bowl with one third of the dough.
4. Stir the dough well so that the seeds are evenly distributed in it.
5. Rinse the walnuts and scald them with boiling water so that the skin ceases to taste very bitter. Chop them finely and stir into the dough in a second bowl.
6. Add the pre-washed raisins to the third bowl.
7. Preheat oven to 180 ° C. Pour the dough into tins, greased with a little vegetable or butter, and bake for about 30 minutes. Much depends on the thickness of your cakes, you can always check their readiness with a toothpick or wooden skewer.
8. Remove the baked cakes from the oven and leave to cool. It is advisable to lay them out on a wire rack so that condensation does not form on the underside of the cake.
9. To prepare the cream, take milk and sour cream from the refrigerator, combine them in a deep container and begin to beat with a mixer at low speed, gradually increasing it. When the mixture begins to become fluffy, add sugar and continue beating for a few more minutes to allow the sugar to dissolve in the cream.
10. Place the first crust on a plate and brush with the prepared cream. The cakes must be already cooled, otherwise the cream from them will heat up and spread.
11. Continue alternating between cakes and cream. If desired, the cake can also be additionally layered, for example, with dried fruits or nuts.
12. The collected cake must be infused in the refrigerator for 4-6 hours so that the sour cream will soak the cakes. You can prepare it in the evening to taste it with a cup of hot tea in the morning.

Bon Appetit!

Cake "Fairy Tale" with raisins, poppy seeds and nuts at home

The cake is made from a small set of ingredients, and the simplest ones, but it turns out to be very tasty and satisfying. Also, you don't need to have a lot of culinary experience to prepare it.

Cooking time: 120 minutes

Cooking time: 40 minutes

Servings - 8

Ingredients:

For cakes:

• Wheat flour - 325 gr.
• Sour cream - 315 gr.
• Granulated sugar - 270 gr.
• Butter - 150 gr.
• Eggs - 4 pcs.
• Salt - 1 pinch;
• Soda - 1 tsp
• Poppy - 80 gr.
• Nuts - 80 gr.
• Raisins - 80 gr.

For the cream:

• Powdered sugar - 70 gr.
• Mascarpone cheese - 350 gr.
• Cream 33% - 200 gr.

Cooking process:

1. Remove the oil from the refrigerator beforehand to warm up and soften. Place it in a deep bowl and beat with sugar until fluffy.
2. Add eggs to the mixture one at a time, each time stirring the cream for a couple of minutes after adding.
3. Separately combine the sour cream and salt, then add to the butter base and mix well.
4. Sift salt and flour and add in parts into the dough, stirring thoroughly and gently until smooth. Divide the resulting mass into three parts, for three different cakes, respectively.
5. Add the poppy seeds to the first bowl of dough and stir to distribute it evenly.
6. Rinse the nuts, peel them off if necessary, sprinkle them with boiling water and chop them. Pour into a second bowl of dough, stir as well.
7. Add the pre-washed raisins to the third bowl. Pour the whole dough into molds; for accuracy and convenience, it is better to take detachable ones. You need to bake the cakes for about 25 minutes in an oven preheated to 200 ̊C.
8. For cream, cream and cheese must be taken chilled, otherwise they may simply not be whipped. Place all ingredients in a deep bowl and start mixing with a mixer at low speed, gradually increasing to maximum. If everything is done correctly, then the liquid cream will quickly become denser, which will be noticeable in the footsteps of the corolla. Depending on the power of the mixer, this can take about 5 minutes.
9. When the cakes are baked, remove them to cool. It is better to leave them on the wire rack so that condensation does not collect at the bottom, or put parchment or paper towels. If the cake has a small cap during baking, carefully cut it off and, if necessary, divide one cake into several, depending on its thickness.
10. Since in this case the cake will be assembled from 6 cakes, it will be most convenient to do this in a ring so that the cake does not disperse in different directions. If you have a split ring, then it can be easily removed from the assembled cake. But if this is a confectionery ring for cutting cakes, then it is recommended to use a barrier tape.
11. Place the first cake layer and spread the cream evenly over it. Continue doing this until the cakes run out. Do not forget to leave some cream for the final coating of the cake, or make an oil-based cream, it is better for leveling and decorating with bulky elements.
12. Carefully remove the ring from the assembled cake and cover the outside with cream. As a sprinkle, you can use crumbled biscuit caps that you cut from the cake layers.
13. You can decorate the cake at your discretion: with crumbs, voluminous cream flowers, or leave it minimalistic white. The main thing is to let it sit in the refrigerator for 6 hours so that the cream soaks the cakes.

Bon Appetit!

Step-by-step recipe for making a cake "Fairy Tale" with Charlotte cream

A delicious and aromatic cake with classic Charlotte cream is prepared so simply that even beginners get it just as good as they cook in pastry shops. It does not require much time to prepare, but due to its satiety, it will delight you for a long time with a delicious snack for tea.

Cooking time: 120 minutes

Cooking time: 40 minutes

Servings - 8

Ingredients:

For cakes:

• Wheat flour - 120 gr.
• Sarakh-sand - 120 gr.
• Egg - 4 pcs.

For impregnation:

• Water - 115 ml.
• Granulated sugar - 100 gr.
• Cognac - 1 tablespoon

For Charlotte Cream:

• Egg - 2 pcs.
• Cocoa powder - 1 tablespoon
• Milk - 125 ml.
• Butter - 200 gr.
• Granulated sugar - 185 gr.
• Cognac - 1 tablespoon
• Vanilla sugar - 2 tablespoons

Cooking process:

1. Sift the required amount of flour through a fine sieve to remove any lumps. Also, the sifted flour is saturated with air, making the biscuit fluffy and light.
2. Carefully separate the whites from the yolks. Make sure that the whipping utensils are completely dry. Pour 2/3 of the sugar into it, and using a mixer, beat until a dense, stable foam. Then add the remaining sugar and continue beating for a few more minutes, adding the yolks one at a time. Add the sifted flour in parts, stirring gently and thoroughly so as not to damage the delicate fluffy texture.
3. Pour the resulting dough into a parchment-lined mold and bake in the oven at 180 ° C for 30 minutes. Baking times will vary depending on your oven and baking dish, so may vary. Remove the baked biscuit from the oven, transfer to a wire rack and leave to cool. Dissolve the cake layer into the required number of layers.
4. To make the cakes softer and not so dry, boil the sugar syrup: in a saucepan, mix the water and sugar, heat over medium heat, stirring constantly, until the sugar dissolves and the liquid thickens a little. Remove from heat, pour in a tablespoon of cognac for aroma and leave to cool completely.
5. To prepare the cream, you need to make a custard base. For her, pour milk into a saucepan, add yolks and sugar. Put on low heat and, stirring continuously, bring the mixture to a gentle boil. The mixture must be heated slowly, otherwise the yolks will curl up and go in flakes. Cook the cream for 5-7 minutes, until it resembles condensed milk in consistency and color. Remove from heat, transfer to another dish, cover with foil in contact and cool to room temperature.
6. Beat the softened butter with a mixer with vanilla sugar on maximum speed for 5 minutes. It will have to turn white and become more luxuriant. Add the custard base to the butter in small portions, stirring everything thoroughly each time. At the end, pour in a tablespoon of brandy.
7. Divide the resulting cream in half. Separate a few more tablespoons of cream for coloring pink and green from one half. Leave the other half white, and stir in the remaining cocoa until a uniform color is obtained.
8. Saturate the cakes on one side with the resulting sugar syrup and coat with uncolored cream on top. Assemble the cake by placing the cakes on top of each other, and coat the resulting structure on three sides. You can sprinkle with a thin layer of cocoa on top, and use the colored parts of the cream using pastry bags to make a classic decoration in the form of chocolate rims with flowers. The finished cake should be infused in the refrigerator for several hours.

Bon Appetit!

Incredibly delicious homemade Fairy Tale cake with custard

Despite the fact that custard takes longer and more difficult to cook than many others, it turns out to be much tastier, very dense and well-shaped, which is great for decorating cakes with volumetric elements, for example, flowers.

Cooking time: 120 minutes

Cooking time: 40 minutes

Servings - 8

Ingredients:

For biscuit:

• Wheat flour - 120 gr.
• Granulated sugar - 120 gr.
• Egg - 4 pcs.

For impregnation:

• Water - 100 ml.
• Granulated sugar - 100 gr.
• Cognac - 1 tablespoon

For Cream:

• Butter - 200 gr.
• Granulated sugar - 180 gr.
• Milk - 120 ml.
• Egg - 1 pc.
• Vanilla sugar - 10 gr.
• Cocoa - 1 tsp

Cooking process:

1. Carefully separate the whites from the yolks. Transfer the egg whites to a bowl and whisk at low speed.
2. Gradually increasing the speed of the mixer, add sugar in parts, allowing it to completely dissolve in the mass.
3. As soon as the protein foam becomes dense and stable, add the yolks one by one after the sugar. Stir until the yolk is mixed with the protein, or until the mixture is beaten to stable peaks.
4. Be sure to sift through a fine sieve, add flour in parts to the protein mass. Stir very gently so as not to damage the porous structure, otherwise the biscuit will be dense.
5. It is best to knead such a dough with a spatula, folding upward movements.
6. Put the biscuit dough into a rectangular shape covered with parchment and smooth with a spatula. Bake the biscuit in an oven preheated to 180 ̊C for 25-30 minutes, depending on the size of the mold.
7. When the time is up, turn off the oven and open the door slightly so that the biscuit cools slowly. After 10-15 minutes, remove it from the oven, remove it from the mold and transfer it to a wire rack to cool to room temperature. Remove the parchment.
8. In a saucepan, combine egg, milk and sugar. Put on low heat and gradually bring to a low boil, stirring constantly. Be careful not to overheat the mixture, otherwise the egg will curdle. After boiling, cook the contents of the saucepan for another 3-5 minutes to thicken the mixture.
9. The consistency and color of the custard will resemble condensed milk.Pour it into a bowl to cool faster and cover with plastic wrap in contact.
10. While the cream is cooling, prepare the soak for the cakes. To do this, in a small saucepan, mix water and sugar, put on medium heat and heat the mixture until the sugar is completely dissolved and the liquid acquires a slightly golden hue and becomes thicker. Remove from heat, pour in a spoonful of brandy, stir and also leave to cool.
11. When the custard has cooled, take the softened butter and whisk it in a deep bowl with vanilla sugar until the mixture turns white and fluffy.
12. Add the custard base in portions to the butter cream, mixing thoroughly. The mass should be smooth, fluffy and shiny. Divide the cream into several parts. Stir in cocoa in one, and color the rest with food colors of your choice.
13. Divide the biscuit loaf into three cakes and saturate them with sugar syrup. Spread the custard over the top in an even layer.
14. Assemble the cake and coat with a thin layer of unpainted cream on three sides.
15. If you have somehow customized the shape of the biscuits to your desired shape, trimmings can be used to sprinkle the sides. Form bumpers with chocolate cream and decorate with oil flowers and leaves. Let the cake soak for a few hours in the refrigerator.

Bon Appetit!

A simple and delicious recipe for making a cake "Fairy Tale" with condensed milk

A very simple and quick-to-prepare layer cake that can be prepared as an alternative to the classic Skazka biscuit cake. It will turn out to be no less tasty, but lighter and not so satisfying.

Cooking time: 50 minutes

Cooking time: 30 minutes

Servings - 4

Ingredients:

• Puff pastry - 500 gr.
• Boiled condensed milk - 370 gr.
• Butter - 180 gr.
• Cocoa powder - 1 tablespoon

Cooking process:

1. It is better to take puff yeast dough for this cake, and butter should not be salty.
2. Set the oven to preheat to 180 ̊C. Cover the baking sheet with parchment and put the layers of dough on it in the form in which they were in the package; you do not need to roll them out additionally. Let them bake for 20-25 minutes.
3. Meanwhile, whisk butter at room temperature until smooth, along with cocoa powder and condensed milk.
4. The cream should be thick enough. You can adjust the amount of cocoa depending on how rich the chocolate flavor you want to get.
5. Remove the finished cakes from the oven and transfer them to the wire rack until they cool completely.
6. Divide the layers of dough into the number of layers you need, depending on how thick you want them to be. One of the resulting thin cakes can be crumbled to sprinkle the finished cake. Thoroughly coat all layers with cream and stack on top of each other.
7. Decorate the finished cake as you like. You can additionally prepare butter cream, paint it and make a voluminous decor of flowers. Also, do not forget to let the cake stand in the refrigerator for several hours, so that the cream has time to saturate the cakes.

Bon Appetit!