How to Make a Delicious Crumbly Cake

Cream Cake

Ingredients:

• 4 eggs
• 250 g sugar
• 250 g cream 30-35%
• 125 g starch (I used wheat)
• 125 g flour
• 1 packet of vanillin or vanilla sugar
• 1 pack of baking powder (10 g)

How to prepare:

1. Beat the eggs well with sugar and vanillin.
2. While continuing to beat, add room temperature cream. The mixture will become more fluid.
3. Mix flour, starch, and baking powder separately. Sift into the mixture.
4. Beat with a mixer until homogeneous.
5. The batter should be smooth and lump-free. Pour the batter into a mold (about 22 cm for me).
6. Bake at 160 degrees for about 50 minutes. Check readiness with a wooden stick.

1. I baked for 1 hour and the top still sank a bit. But it didn't affect the taste! Look how fluffy the cake turned out! Not dry, moist, and very soft! And it's nothing like a biscuit; it has a cake flavor!
2. You can top it with chocolate or spread it with boiled condensed milk, or just sprinkle with powdered sugar. I didn't spread or sprinkle anything. It turned out very tasty as it is.

Leopard Cake

Ingredients:

• 100 g soft butter
• 200 g sugar
• 4 eggs
• 1 tsp vanilla extract
• 150 g flour
• 50 g corn starch
• 1 tsp baking powder
• pinch of salt
• cocoa

How to prepare:

1. Beat the butter with sugar until pale. Whisk the eggs with a fork, add vanilla extract, and while beating, combine with the butter in 4-5 additions.
2. Sift the flour, corn starch, salt, and baking powder. Mixing with a spatula from bottom to top, add the flour mixture in 3 additions.
3. Divide the batter into 2 parts. Set one part aside.
4. Divide the other into a larger and smaller part. Add 2 tbsp of sifted cocoa to the larger part and 1/4 tbsp cocoa + 1/2 tbsp flour to the smaller part.
5. Prepare the baking mold. Grease with butter and dust with flour, lay parchment paper at the bottom.

1. I placed each part of the batter in a bag; it's easier to work with.
2. With the white batter, draw 3 circles spaced apart. Then, squeeze the dark batter into the gaps.
3. Don't try to make perfect circles — leopard spots are not perfect. Draw a line of light brown batter from the smallest bag over the dark batter. Take the bag with the dark batter and squeeze it over the light brown.
4. Completely cover it. Now cover the dark brown with light batter. Around the edges and then on top, so the batter doesn't spread. Make another round of dark batter, but in the place where the light batter was initially.
5. Apply dark batter on top, then light brown, and cover everything with dark batter. Cover all with white batter. If there's dark batter left, spread it on top.
6. Place in a preheated oven at 180 degrees for 40 minutes. It's better to bake 2 layers and stack them on top of each other so the cake looks richer. And the leopard pattern will be more expressive.
7. The description of the process turned out long, but it's much easier to do than to describe. Such layers are perfect for a cake, and 2 layers will be enough.

Lemon Cake

Ingredients:

• 200 g margarine
• 2 lemons
• 150 g sugar
• 1 pack of baking powder
• 2 cups wheat flour
• 4 chicken eggs
• 200 ml milk

How to prepare:

1. The ingredients are very simple and inexpensive! Grate the margarine on a coarse grater. Margarine can be replaced with butter; it will be a bit more tender.
2. Mix margarine with sugar and eggs. Then pour in the milk, add the baking powder, add flour, and knead the dough until it has the consistency of thick sour cream.

1. There's no need to try to grind the margarine into a homogeneous mass; this is to ensure that our cake has appetizing holes during baking!
2. Grate the lemon zest on a fine grater. We also need the lemon pulp, which we will grate on a coarse grater.
3. Mix the lemon mass into the dough, pour the ready dough into a greased springform pan. And bake in a preheated oven for 30-40 minutes.
4. Check the readiness of the cake with a stick. Since the baking powder will start reacting with lemon immediately, everything needs to be done very quickly so that the dough rises in the oven. It's also advisable to prepare the mold in advance. Grease it with a piece of margarine or butter.
5. And don't rush to take the lemon cake out of the mold right away; let it cool a bit — enjoy your tea with lemon cake! You can decorate it with powdered sugar or fruits.

Cottage Cheese Cake with Pear

Ingredients:

• 225 g flour
• 115 g butter
• 250 g sugar
• 200 g cottage cheese
• 3 eggs
• 1/2 teaspoon baking powder
• 2-3 pears
• vanilla

How to prepare:

1. Beat room temperature butter with sugar. Add cottage cheese (previously passed through a sieve) and mix until homogeneous, add vanilla.
2. Add eggs one at a time and mix well. Gradually add flour sifted with baking powder. Knead the dough well.
3. Grease and flour the mold, pour in the batter. Slice the pears into rounds and place them in the mold.
4. Bake at 170 degrees for about an hour until golden brown. Check readiness with a toothpick.

Snowflake Cake

Ingredients:

• 1 can of condensed milk,
• 1 egg,
• 6 tbsp starch,
• 0.5 tsp soda,
• lemon zest

How to prepare:

1. Everything is whipped and poured into a "brick" mold.
2. Bake at a temperature of 180-200°C until ready (about 20 minutes), check with a toothpick.
3. My little cake rose in the center like a hump and exploded like a volcano!
4. Then all this baked, but the mound remained. Cut in the highest part.

Capital Cake

Ingredients:

• Prunes – 0.5 cup
• Dried apricots – 0.5 cup
• Raisins – 0.5 cup
• Walnuts – 1 cup
• Chicken eggs – 3 pcs.
• Granulated sugar – 1 cup
• Flour – 1 cup
• Margarine – 100 g
• Baking soda – 0.5 tsp.
• Juice of half a lemon
• Honey – 2 tbsp.

How to prepare:

1. The most painstaking part of this recipe is cutting the dried fruits. It's better to take pitted prunes; it's easier and faster to cut them. Cut into small pieces.
2. Cut the dried apricots into pieces as well. Rinse and dry the raisins. Chop the walnuts into several pieces (but not into powder; the pieces should be felt in the cake).
3. In a bowl, break the eggs and add sugar. Whisk them with a whisk (not a mixer!) until homogeneous. Gradually add flour and mix with a whisk or spoon. Neutralize the baking soda with vinegar and add to the batter.
4. Melt the margarine until liquid and pour it into the batter (first cool the margarine a bit so it's not too hot, or the eggs in the batter may curdle). Add lemon juice. And liquid honey (it's better to take light honey). Now add the chopped dried fruits and nuts.
5. Mix everything well. The batter should not be too thick (the consistency should be about the same as for charlotte, i.e., the batter should flow off the spoon).
6. Pour the batter with dried fruits into a mold that is pre-greased with oil or lined with baking paper.
7. Place in the oven, which we preheat to 150-160 degrees. Keep in the oven until a crust forms, about 35 minutes. The cake is better eaten cooled. It is very tasty.

Prune Cake

Ingredients:

• 1 cup drinking yogurt, any flavor; I used peach flavor
• 3 eggs
• 2-3 tablespoons of sugar (not too much, as the yogurt is sweet)
• 1.5 cups of flour
• 40 g butter (melted)
• 2 tablespoons vegetable oil
• 1 teaspoon baking powder
• pinch of salt
• 1 packet of vanilla sugar
• 100 g pitted prunes
• 100 g raisins

How to prepare:

1. Preheat the oven to 180 degrees. Grease the cake mold or small molds with butter. Soak the dried fruits in boiling water for about 5 minutes, then drain the water and dry them on a napkin, transfer to a bowl and mix with a pinch of flour.
2. Separate the egg whites from the yolks. In a bowl, beat the yolks with sugar, vanilla, and salt until pale; while continuing to beat, pour in the vegetable oil and melted butter, then add the yogurt, mix, sift in the flour and baking powder, stir to avoid lumps, and add the prunes and raisins.
3. Beat the egg whites separately into a firm foam. Carefully fold the batter with the egg whites until homogeneous, pour the mixture into the mold.
4. Bake until golden, check for readiness with a wooden skewer. Turn the finished cake out onto a wire rack, carefully remove the bottom and sides of the mold, and let it cool completely.
5. Then cut into portioned pieces and you can prepare tea; enjoy your meal!

Coffee Cake with Cherry

Ingredients:

• 80 g butter
• 120 g sugar
• 1 tsp heaped instant coffee
• 3 eggs
• 220 g flour
• 2 tsp baking powder

For the filling:

• 250 g pitted cherries
• 100 g sugar

How to prepare:

1. Transfer the cherries to a saucepan and sprinkle with sugar. Cook over low heat until the sugar dissolves.
2. Now for the batter. Cream the butter with sugar. Dissolve the coffee in 1 tablespoon of boiling water, add it to the butter with sugar and mix.
3. Then add the eggs one by one. Sift the flour with baking powder and combine it with the egg-butter mixture.
4. Drain the cherries in a colander and collect the syrup. Mix the cherries with the batter.
5. Transfer to a greased mold. Bake at 180-200°C for about 30 minutes. Once cooled, soak with the cherry syrup. Enjoy your meal!

Chocolate Muffins

Ingredients:

• 375 g flour
• 60 g cocoa powder
• 400 g sugar
• 14 g baking powder
• 6 g salt
• 20 ml vanilla extract
• 10 ml apple cider vinegar
• 240 ml canola oil (you can use any odorless vegetable oil)
• 475 ml cold water or weak coffee

Method of preparation:

1. In a deep container, mix 375 g flour, 400 g sugar, 60 g cocoa powder, 14 g baking powder, and 6 g salt, and stir.
2. Make 3 wells in the mixture, one large and 2 small.
3. In one small well, pour in 20 ml vanilla extract, in the second small well – 10 ml apple cider vinegar, and in the large well, pour in 240 ml canola oil (it can be replaced with odorless vegetable oil).
4. Pour 475 ml of cold water or weak coffee over everything, and mix thoroughly.
5. Grease the baking molds with vegetable oil, fill them with batter to ¾ full.
6. Preheat the oven to 180 degrees and bake the muffins for 25 - 30 minutes.
7. Remove the finished muffins from the oven, let them cool, transfer them to a nice plate, sprinkle with powdered sugar, and serve. Enjoy your meal!