Easy to cook, ale neymovirno savory - tse soufflé cake. Such a dessert is ideally suited for the evening and is particularly popular with baked rock, if you don’t want to stand on the stove. Taking this recipe as a basis, yoga can be gradually improved, adding new notes of relish.

Soufflé cake deliciously ta shvidko

The basis of this cake can be biscuit, pistachio and muffin. Choose the one that suits you best. With a biscuit, the cake comes out lower, light. Sandwich to create a contrast between the crispy base and the bottom soufflé. The cupcake base is a compromise between the two in front. We are determined to prepare a soufflé cake for some basis. Biscuit will be the highest and lowest.

Soufflé cake deliciously ta shvidko

Biscuit base:

• eggs - 3 pcs
• zukor - 100 g
• borosno wheat high variety - 100 g
• sіl - pinch

Cooking:

1. Beat the eggs from the zucrum to a thick pulp. Mix gently with borosno, strength, vanilla zucor. If you want to play it safe, you can add some soda. Transfer the biscuit dough to the form, smeared with oil, level the surface and boil it in the front oven at a temperature of 200 degrees, approximately 15-20 chills.
2. Gently chime in what you ask.
3. Do not often look into the oven during the brewing process, otherwise the biscuit will “settle”. To change the readiness of the biscuit, pierce it in the center with a toothpick, if it gets dry, it means it’s ready and you can take it out of the oven. Leave the biscuit at the form until it is finished.

Cupcake base:

• eggs - 2 pcs
• zukor - 100 g
• Vershkove butter - 150 g
• borosno wheat high variety - 200 g
• sour cream rіdka - 100 g
• sіl - pinch
• soda kharchov - 1/4 year.
• vanilla zukor - 1/2 tsp

Cooking:

1. For quiet hto virishiv prepare a cupcake base. Oliya, take the eggs out of the fridge so that the stench warms up to room temperature. You can’t beat the butter colder, but if you add colder eggs, beat the butter, it’s not plastic and you don’t see a creamy consistency of dough.
2. Whisk Olya at room temperature with zucr until a light-colored food. Add one egg at a time and continue beating. Let's sweat borosno, strength, vanilla zucor, add soda, slaked with fat and sour cream.
3. The recipe says 100 grams of sour cream, but it can be of varying density and fat content, don’t give it all to that one, you may need a little less. Or maybe you need a little more. Ready to dry maє buti medium thickness. Put yoga in a greased olive shape.
4. Whip in rosemary up to 180 degrees oven until done, about 15 chills.

Pisochna base:

• Vershkove butter - 200 g
• borosno wheat high variety - 300 g
• zucrova powder - 100 g
• egg - 1 pc
• table estimate - for extinguishing soda
• vanilla tsukor - 1/2 teaspoon
• soda kharchov - 1/4 year.

Cooking:

1. Pisochna basis - the simplest and most visible option. Nothing needs to be done in advance. Remove the butter from the refrigerator, throw the yogo into a bowl of flour, chop with a knife. Add the ingredients to the mix: zukor, egg, silt, soda (slaked with otstom) and knead the dough.
2. Rozkachuvati tіsto and shift yogo potіm you will be tormented in the form. You can do everything in a simpler way: spread the dough on small pieces and evenly split them at the shape, like a dressing with obov'yazkovo in front of olive.
3. Rozimnіt shmatochki tіsta in sucіlny cake. Do not brag about the hour of vypikannya, you are all the same virivnyaetsya. Before that, put the cake in the oven, but prick it with a saw in different places, so that the bulbs do not hide. Whip the biscuit cake at the roasting temperature up to 180 degrees oven until golden color.
4. Viimati yoga with the simplest form after the full achievement.

Syrup for seepage (for biscuit and cupcake base):

• syrup from canned peaches - 1/2 bottle
• lemon juice - 2-3 tbsp.
• brandy or cognac - 3 tbsp.

Cooking:

1. Open a jar of peaches and pour out the peach syrup in the open air. Part of the syrup is used for soaking, the other part is for jelly.
2. Add|Add| into peach zukor syrup, heat until thickened. Take out the fire, add lemon juice, brandy and cognac (like a cake for children, then alcohol, obviously, do not add). Pour over the syrup.

Souffle:

• gelatin - 2 teaspoons
• peach yogurt - 500 g
• lemon juice - 1/2 lemon
• tops (33%) - 250 g
• zukor - 2-3 tablespoons
• vanilla zukor - 1 sachet

Cooking:

1. Tops and yogurt should be blamed directly from the refrigerator, good cooled. Soak the gelatin on the soufflé with a small amount of water (2-3 tablespoons) for about 15 strands. Beat the tops with zukr at a thick schіlnu pіnu, add yogurt to them, mix until uniform. It is necessary to take thick yogurt, which is to be eaten with a spoon (for example, with a fat content of 3.2%), and not with a drink.
2. Mix in gelatin with half a lemon and mix until completely mixed, trochs pіdіgіte. Pour the gelatin from the juice into the soufflé, keep it warm, so that the wine does not immediately catch the tops of the yogurt in the cold (if you catch it, then it will not be real to mix it up later), mix it.
3. Ready to put the soufflé in the refrigerator.

Peach jelly:

• Gelatin - 1 teaspoon
• Canned peaches - 1 can
• Zukor - for relish
• Lemon sik - for relish
• Orange juice - 1/2 bottle

Cooking:

1. Ready jelly. Syrup for peaches is barless, sob garnished with yaskrav jelly, dodamo up to a new orange juice. Warm up a little syrup, add zukor, prepare gelatin (pour 1 tbsp of cold water in front of 10 chills and add lemon juice) and finish until full. Let's add some orange juice. Try it, it may be necessary to add more tsukor.
2. The cake is best chosen from the shape with large sides. Lay out the base. Sprinkle the biscuit or cupcake evenly with the syrup. If you have a pisochny cake, then you do not need seepage.
3. Put the soufflé on top.
4. Expand yoga and place the form with the cake by the refrigerator. It is necessary for us that the upper ball of the soufflé catches the troch, becoming springy and we can calmly pick up the peaches. Turn the soufflé over with your finger: if the surface is springy and the finger does not fall, you can take it away.
5. Peaches in a jar can be already sliced, or at the sight of halves, at the time you need to cut them into pieces.
6. Put the peaches on the soufflé, in any order, or you can show artistic zdіbnostі and depict whether it's some kind of vizierunok. Fill the peaches with half the jelly.
7. Important! The jelly may cool down, if it will be a little warmer, make a soufflé.
8. Put it in the refrigerator, so that the jelly is frozen. Let's take the cake and fill it with half of the jelly that is left out, add the berries and put it back in the refrigerator. At this time already until povnogo zastigannya.

Simple and swishy recipe for soufflé cake "Ptashine milk"

ingredients:

Tisto:

• Zhovki 3 pcs.
• Boroshno - st.
• Zukor ½ tbsp.
• Vershkov butter (rozm'yakshene) 100 gr.
• Soda 1/3 tsp

Souffle:

• Whites 3 pcs.
• Zukor 1 tbsp.
• Citric acid
• Gelatin 1 tbsp. with girkoyu

For glaze:

• Cocoa powder 2 tbsp.
• Zukor 3 tbsp.
• Sour cream 2 tbsp.
• Vanilin
• Oliya Vershkove 30 gr.

Cooking dough:

1. Zbiti zhovki with rosem'yakshenim butter | oil |, add | add | tsukor and soda, repaid by otstom.
2. Stepwise enter borosno.
3. Putting it on a sheet, putting it on a paper for a vipіchka. This number of ingredients is covered on a sheet with a size of 12x18 cm.
4. Put in the oven and vipkati on medium heat until done.
5. Korzh distati їх form and cool.

soufflé:

1. Pour gelatin with a small amount of water, let it swell.
2. Put the gelatin on a small fire and let it rise again, without bringing it to a boil.
3. Cool the gelatin to room temperature.
4. Beat the whites carefully. In order for the squirrels to beat more quickly, it is necessary to beat them in a dry, dry bowl, the squirrels must also be well cooled.
5. When whipping whites add citric acid to taste.
6. Gently introduce the giblets into the protein masa tsukor, without ceasing to beat.
7. Add gelatin in the protein soufflé.

Preparation of chocolate glaze:

1. Zukor mix with cocoa, add vanilla, mix everything.
2. Add sour cream, mix it up and put it on a small fire.
3. Add top oil | oil |, stirring, bring to a boil.
4. Cool the glaze.

On cooling the cake with a thin ball, lay out a part of the white soufflé, let it be lightly caught, pick up the soufflé, which is left out, spreading it with an even ball over the entire surface of the cake. Cool the cake, give you a good catch. Pour the glaze over the cake and decorate with peas.

Cream soufflé for cake

Rich cooks-pochatkivtsy know that it’s even more difficult to cook a cream soufflé for a cake at home. It's really good to finish a simple recipe. You only need to work carefully and strictly follow the instructions. After a certain hour, you will be able to improvise with proportions, introduce new ingredients and create new flavors.

Why are we preparing:

• 3 eggs
• 50 g olії (top)
• 0.5 bottles of tsukru
• 0.5 bottles of sugar powder
• 200 ml cups 20%
• 20-25 g dry gelatin
• 0.5 bottles of milk
• 0.5 vials of water
• vanilla for aroma

Cooking:

1. We distribute proteins and zhovka.
2. Zhovtki is rubbed with zucr, vanilla and milk in a uniform mass of white color.
3. Otriman mass is put on a weak fire and constantly stirring, brought to a boil. We cook a couple of khvilin (masa is guilty of trochs to thicken). Cool.
4. At the warmth of Zhovtkov's mass, we add rosem'yakshen oil, pour in tops. Peremіshuєmo or beaten with a mixer.
5. At the squirrel, we sip the sucrose powder, beat it at the pin.
6. Before whipping the whites, add the zhovtkov mass and pour in the preparations according to the instructions on the packaging gelatin. Zbivaemo in one mass.
7. Dzhe shvidko put the soufflé on the preparation of the cake. Don't call me, the cream will catch on.

For flavoring and pіdfarbovuvannya cream-soufflé for the cake vicory kava, cocoa, various fruit essences. You can take less gelatin, replacing it with a bag of dry sumishi for making fruit jelly. Todi the cream to the color, the aroma of that light taste of jelly.

Sirny soufflé cake

Ingredients:

• Chicken egg 4 pcs.
• Zukor-pisok 240 g
• Borosno wheat 80 g
• Vanilla extract ½ tsp
• Sir 5-9% fat 250 g
• Tops 30-33% 500 ml
• Gelatin 10 g
• Chornitsya 200 g
• Chornitsya 150 g
• Zucrova powder with vanilla 40 g

Cooking method:

1. A cake is being prepared from the preparation of a biscuit. For this zhovtka, you need water cremation from whites. If so, for Zhovtkiv, choose a larger capacity, because it has all the ingredients for the test. Clean up the whites from the refrigerator.
2. The next stage is whipping. Before zhovtkiv add 4 tablespoons of warm water. Warm, tobto. body temperature, not hot. Beat with a mixer at the light pishnu pin with a stretch of 2-3 whilins. Then we add half of the whole tsukru and we continue to beat until the final division. As a result, we saw a crack in the maya, and the stages of whipping the zhovtkiv are shown in the photograph at the top row - on the cob, for example, churning without the tsukr, and then we already beat it out of the tsukr. As you can see, on the surface there are embossed traces of the mixer. Show the zhovki ubik.
3. We remove whites from the refrigerator. Many times, there are some temperature stench due to whipping, in my opinion, the stench beats both warm and cold. I always beat them cold, so I put them in the refrigerator. I also add some salt and a couple drops of lemon juice. To beat the whites is required to step by step increase the firmness and like a sprout on the cob without a zucru, to a stable white stump (the first photo in the bottom row). On the line 3-4 hvilini.
4. Now, step by step, we add the tsukr and continue to beat the sprat of khvilin, until the wine is completely broken (the tsukor is better to take dry). With zukrom, the whites become more thick and smooth like a cream. Naprikintsі zbivannya on them are overlaid even relief traces of the mixer, and the stench is well trimmed on the wine.
5. It is even more important to beat eggs well for a biscuit, for which do not harm the hour. The main ingredient of this stage is our patience. Now ask boroughly at the jovtki, carefully mix on the full swedishness, then add the whites and mix it yourself. Here it is necessary to take care of that shvidko, so that the squirrels and zhovki do not lose their lightness. Pour the dough into a round shape and vip into the back of the rose oven up to 180°.
6. Drink a biscuit for about 30 hvilin. For a long time it is not necessary to open the oven doors. If you want to perekonatisya, that the cake is ready to be lightly pressed on the upper crust, as if it were to be buried, then you need to take a little more yogo in the oven, as soon as you wake up - the biscuit is ready. Vimic the oven and fill it with yogo there for 5 more.
7. Ready biscuit can leak. Mix three tablespoons of zucru with half a flask and boil the syrup until the zukra is full. Cool the syrup and mix with vanilla extract (so you can mix with vanilla, vanilla essence or a tablespoon of cognac, rum). Razrіzhte biscuit on two cakes and skin good seep syrup. Don't forget to bleed through the edges.
8. For the filling, mix the cheese with a couple of tablespoons of tsukra (the filling is not narrower than licorice, so that you can taste the relish of the yagid better), add it to the hvilinka, then we will add the retelnishe. For the whole hour, sire to fix the tsukor and change it will be better.
9. Beat tops at a high capacity. The stench is much more likely to beat in the cold, it is better to put it in another place, more, where to pour cold water and put ice from the freezer. The tops themselves can also be put in the freezer for 15 quills before whipping.
10. Before the hour of whipping, increase the speed of the mixer step by step, so that few tops do not splatter. Do not splinter until the tops become narrower.
11. Prepare gelatin. Look at the instructions, call one sachet of refills for 500 ml of redini. We take half a sachet of stuffing, and half is too much for embellishment. Pour the package of gelatin with two tablespoons of cold boiled water, add to 10 quills, then spread on a small fire, not bringing to a boil. Cool, but keep a close eye, so that the gelatin does not catch.
12. Beat the tops for the help of a mixer with syrup and okholone gelatin. For the sake of whom, carefully feed the berries with a spoon, so that the stench does not hesitate. Rinse and dry the berries with a servette. Black farbue all in a buzkovy color, so that you can make a garni of separation. As long as the gelatin is not bunched up, take the cake. Put the cake in the form for the vypіchka, carefully level the filling on the new one and cover it with another cake. Take the structure away from the refrigerator for a fresh start. For whom you may need a sprat of years.
13. Ready cake viymіt іz forms. You can carefully trim the edges.
14. For embellishment, beat the tops that are left out, and seal them with gelatin as for the filling. Soak the gelatin, as it is left, in three tablespoons of water (take more water, so that the tops become fluid and lie on the surface with a beautiful hat), play on a small fire.

Soufflé chocolate cake

Ingredients:

For chocolate biscuit:

• Borosno wheat 100g
• Oliya Vershkove 100g
• Zukor 30 gr
• Black chocolate 1 bar (100g)
• Strength on the tip of a knife
• Vanilin
• Rozpushuvach for dough 11 gr
• Eggs 4 pcs (divided into egg whites)
• Zukor 130 gr (for whites)

Chocolate Mousse:

• Chocolate - 200 grams
• Tops - 450 milliliters
• Gelatin - 8 grams
• Eggs - 2 pieces
• Zhovtki - 2 pieces
• Zukor - 40 grams
• Mokre meringue cream:
• 4bіlka
• 1st tsukru
• 1/4 tsp citric acid
• vanilla

How to cook:

For a biscuit

1. Divide the eggs into whites and chews. Oil vershkove room temperature zbiti z|іz| tsukrom add | add | sіl|salt| and melting black chocolate, beat Potim add chewing gum, beat again. Finely beat the squirrels with zukr (130 gr) to firm peaks.
2. Z'ednati with fluffy and vanilin
3. Z'ednati chocolate mass, beat the whites and borosno, mix. vipikati at T 160 ° C 25-30 min. Readiness to twist with a wooden skewer (like a stick is dry - a biscuit is ready). Read more

Mousse:

1. 8 grams of gelatin is poured with 2 tablespoons of cold water, or cold mica cavi and is left for swelling.
2. 450 ml of cold tops, fat content not less than 30%, beaten in soft pinu and put in the refrigerator. 200 g of hot chocolate is added, put in a water bath and, for the whole hour, stirring, melting.
3. It seems to be dead. We put the gelatin soaking on the fire for an hour at a time, stirring it up, bringing it to a temperature of 60 - 70 degrees Celsius. It seems to be dead.
4. We mix 2 eggs, 2 zhovtki and 40 g of chicken pisku, put a bowl of taken sum in a water bath and, for the whole hour, stirring, bring to a temperature of 57 degrees Celsius. Otrimanu rosemary sumish is poured into a bowl of a mixer and beaten on a medium crispness until white masa is taken away.
5. Without whipping, pour the gelatin into the egg and egg mixture and beat 1 more whip.
6. Otrimanu mass is poured into melted chocolate, mixed to a homogeneous chocolate mousse. Beat tops from the refrigerator, add to chocolate mousse and gently mix.
7. Vilivayemo otrimana sumish and prepared a form for vypіchka on top of one cake, curved with another cake and put it in the refrigerator for at least 12 years.
8. The cake was covered with chocolate icing and decorated with Wet meringue: all mix and beat in a water bath for 7 minutes | minutes |, then we take s | iz | laznі і zbivat sche 3 hvilin.

Really, it’s priceless lower sweets, before that, the stench sounds more appetizingly decorated, but at the same time, the stench is richer, less sour, lower licorice, which are made up of lively cakes, like they are smeared with thick creams. Recipes for souffle cakes are different. The confectionery variety can be prepared with a biscuit base or without, there are various modifications of the main element - wine can be blueberry, chocolate, fruity, yagidnym, vershkovym.

The five most common vicarious ingredients in recipes:

What else can you say about the presentation - decorating the cake, you can know the number of significant author's variations in design, how to reinforce the originality of the dessert, and its uniqueness. To embellish the vicorist, pieces of fruit, berries and chocolate are served with jelly or beaten tops, and the small chastices look even more appetizing. In this rank, the grass lifts the spirits not only for the rahunok of miraculous relish, but also for the zavdyaki of the cicavi presentation.

Sandwich cakes are not as popular with us. All of us like biscuits bake and cupcakes. We love to mix it up with ready-made leaf dough or with honey cakes. And the axis pisochne tіsto gotuєmo all the way for a home oven. Ale why? Adzhe pіsochny cake can be annitrohi not spicier for a meal biscuit or a crunchy puff. Especially, if there will be a pіsochny cake with cheese: with cheese filling or with cheese cream. From the same term, we correct our pardon, choose a recipe and prepare a lilac cake.

Pisochno-lilac cake with meringue

Even a savory cake with cheese and meringue. If you don’t know, then meringue is like baked meringue, like it comes out with a firm and fragile sound and soft and sweet in the middle. Ring the meringues to cook like a dry dough. Ale mi with you vikoristovuemo meringue for cake with sir.

Ingredients:

• 3 eggs;
• 1 egg;
• 200 g low-fat syrah;
• 125 grams of butter;
• 4 tablespoons of zucru;
• 1 flask is borosna;
• 1 teaspoon baking powder;
• 2 teaspoons of lemon juice;
• 1 teaspoon vanilla zucru;
• 2 table spoons of cucrum.

Cooking:

We pour into a bowl of scrambled eggs, put the softened margarine or butter, visipaemo tsukor and rub everything to the white color. Now we can add 2 teaspoons of lemon juice to the sum of the boroso and baking powder. Gently peremіshuєmo tіsto to the same stan. We put it in the form and set it to vip in the back of the oven for a temperature of 180-200 degrees.

For an hour, we put sir into a bowl, break it up with one whole egg, add vanilla zukor, two tablespoons of zukrovy pisku and all is well rubbed. They gave us the need to put the mass on the pisochny cake, so that we could start to sleep. Tse maє statisya khvilin through fifteen after that, as we put the form in the oven. Otzhe, we put the sirn masu on the cake, and we continue to vipkati the cake for another ten times. During the whole hour, the syringic ball can gather up, and the top of the cake becomes glossy.

Now we need to grind the meringue. For this one, beat the egg whites thickly in the mitzna, and then add to them three tablespoons of chicken piska and everything is beaten into a smooth, uniform mass. If the blue ball becomes glossy, I will remove the cake from the oven again and add the third white ball. We change the temperature in the oven up to 150 degrees and check it, if the whites are streaked. If your oven has a convection function, then boil whites in this mode.

We let the finished cake cool, and then let it come out of shape. Such a syrian cake does not need any other added embellishment. Vtіm, you can sip yogo with tsukrovy powder or chocolate shavings.

Sandwich cake with blue soufflé and marmalade

Ingredients:

• Boroshno - 2 non-powdered flasks;
• Vershkov oil - half a pack;
• Eggs - 2 pieces;
• Tsukrovy pіsok - 3 tablespoons.

For the soufflé:

• Sir (not less than 9% fat) - 750 g;
• Milk - 1 bottle;
• Tops - half a bottle;
• Tsukrovy pіsok - 1 bottle;
• Water - a quarter of a bottle;
• Gelatin - 20 g;
• Half a lemon;
• Orange.

For embellishment:

• Marmalade - 100 g;
• Fresh or canned fruits and berries.

Cooking:

Wheat is borosno pros_yuєmo in a bowl and zmіshuєmo s| squeaky squeak. We put oil on a borosto rozm'yakshene vershkov oil and rub everything with our hands until the coarse rozsipchastoy masi is gone. After that, two eggs are added, and the zamishue is more smooth and thick, as it is taken away for a year in the refrigerator.

For a year, we turn the oven in and let it heat up to 180 degrees. Thoroughly flatten with a thin layer along the diameter of the form with znimny sides, put this layer on the bottom of the form and put the cake into the oven, dep_kaєmo yogo to a light golden color. The finished cake can be reached right at the mold, and at the same time we will prepare the soufflé.

Soak gelatin according to the proportions indicated on the sachet. Vitiskaєmo sik from an orange, and from a lemon we take the zest (on a dry terochtsi). Add syrah, sour cream, lemon zest, zucor and wrinkled orange juice and tops into a bowl. We mix everything together into a single mass, and then we beat it for the help of a mixer to the point of piss. Boil milk. Swollen gelatin is dissolved in a water bath and mixed with hot milk. If you sum trohi okholone, pour in її at the sirnu sumish. In the form with the cake, we add the mass with another ball, carefully open and clean the form in the refrigerator until the cheese soufflé is completely frozen.

Ready cake is decorated with marmalade and fresh fruit. For this marmalade, we put it in a saucepan and let it go until I rarely stand in a water bath. We pour the top ball of cheese with rare marmalade, and put fresh or canned berries and (or) fruits for the animal.

Sand and lilac cake "Africa"

Ingredients:

• Boroshno - 2 bottles of hot water;
• Zukor - 1 nonpovna flask;
• Vershkov oil - 200 grams;
• Tomato paste - 6 tablespoons;
• Eggs - 2 pieces;
• Baking powder - 1 sachet.

For cream:

• Sir - 400 grams;
• Sour cream 30% fat - 200 g;
• Thickened milk - 10 tablespoons;
• Oliya Vershkove - 200 grams.

For embellishment:

• 1 chocolate bar (100 g).

Cooking:

We break eggs into a bowl, hang the whole zucor and beat the egg and zucr sum to a white meat. Vershkov oil | oil | let's heat up and cool down, and then we'll pour out a bowl with beaten eggs. We add tomato paste, visipaemo baking powder and ask it borosno. Zamіshuєmo m'yake pіsochne tіsto, yak potіm zabiraemo on pіvgodini in the refrigerator.

After 30 quills, it is enough to divide it into 5 equal parts. The skin part is rozkochuєmo in a thin layer and vipіkaєmo on the sheet, covered with baker's paper. The oven is far away heated up to 200 degrees and the leather shortbread baked for five minutes. More hot cakes are cut, virivnyuyuchi edges - scraps go on the sip of the cake. Leave the cakes to reach and proceed to the preparation of the cheese cream.

We put soft sir into the saucepan. If you have grainy cheese, it is necessary to wipe it through a sieve, so that the masa becomes homogeneous (without grains). We pour sour cream and milk into a saucepan with syrup, which thickens | thickens |, and beats everything for the help of a mixer or a blender. Okremo beat until fluffy rosemary butter, and then add yoga to cheese and mix it up or beat it again at the lowest speed of the mixer. We take the cream from the refrigerator and let it cool down.

Choose a cake, smearing the skin with syrup cream. The top and sides of the cake are also smeared with cream and the cake is left to seep out of the room temperature. To embellish the cake, we spread a chocolate bar in a water bath and weave rare chocolate on parchment paper, grub or a silicone kilimok. If the chocolate is more solid, lamayogo on large pieces of a fairly shaped shape. Scraps of the type of corzhіv podribnyuєmo on kryhtu.

We decorate the cake, which has leaked cream. The sides are generously covered with sour chrystal, and the top of the cake is covered with flat pieces of chocolate, imitation of a crack in the ground, empty or little ones on the skin of a giraffe. Tse yak you more fit! Chic cake "Africa" ​​with cheese is ready!

This is how you can prepare a pistachio cake with cheese or cheese cream. Podnannya rossipchastoy tіsta i trohi vologogo sour-licorice syrup rich hto can be assessed as a proper rank. Cook out of satisfaction and a lot of appetite for you!