Hello, my dear! Each of us, sooner or later, has events in life that are joyful and bright, warm and so sincere, from which later in our memories we always become joyful and smiling...

August is always a special month for me - this is the time when the end of summer is already over, but the soul is still all in it, and so is the heart... The blow of a warm wind, morning awakenings, the freshness of the air and the warmth of the Sun, there is still a velvet season ahead, the time when you can extend a little bit of this piece of happiness - SUMMER! well, yes, we don’t live (alas) in those places where it’s summer all year round, although why, alas, everything still has its pros and cons.... August is really the most lyrical, it’s a month in which at least two events happen in our family and they go one after another.. the most important day is the birthday of the most beloved and dearest person in the world - mommy, and then comes mine, so for us it’s always a fun and enjoyable event.. And how can you not love days birth, or rather like this... for some reason over the years we treat it monosyllabically and not as joyfully and reverently as it happens in childhood... after all, notice how happy your child or the child of your family and friends is, how he waits for this day.. ..

To be honest, we are probably becoming callous due to external circumstances and reasons, but for me, I need to arrange a warm holiday for myself in the circle of my closest and dearest... It so happened (well, lately it seems to me that my birthday is taking place outside walls of the house, and it would be even more correct to say far from the house... and this is far determined by kilometers..... so for myself personally, I long ago came up with the essence, well, that the holiday should at least be in the soul (not in the soul, but in soul!), all the joy and charm of our life cannot exist without this day, because even when you are born you will not feel many emotions, impressions, joys and sorrows, sadness and happiness, love, and in general everything, the whole palette and range of feelings and sensations, so let's celebrate our days warmly and heartily...

The birthday is over, and finally there was time to get to the blog.... This time he was outside the blessings of civilization, and we fled from it, so to speak, without looking back... BUT the sweets we had were by no means wild... ...

As I previously wrote in a post about blueberry season, we are in full swing, so I didn’t think about what berry I would use, as they say, everything came together by itself. I first prepared this cake as a test, so to speak, it was just a test of the pen, but what a !!! I was 100% satisfied with the cakes, or rather, 1000% (believe me, this happens extremely rarely), and a weighty argument was the button’s request for more (and here’s the thing, my child is generally cold to cakes, for her it would soon be priority is cookies, pancakes or cupcakes, muffins and buns, if we talk about sweets.... (I won’t mention sweets here))... and so, the child gave the cake a verdict of “very tasty!”...

RecipeI had a cake in my bookmarks collecting dust for a year, otherwiseand more (wellt there are all the same recipes that you want, but it’s not always possible to implement it on time for various reasons..))) In the end, I made it anyway. The recipe is from Jamie Martin, but as always with his own adjectives... He calls it “Blackcurrant Delight”. In general, you can take your favorite berry as the basis for the soufflé and jelly and play with its color...

Definitely a cake not very easy atcooking, but if you correctly distribute the time and stages of preparation, then everythingit will be easy and simple...

For 8-10 servings we will need:

In my case I used lab biscuit - Vienna mass, it is more delicate in texture and seems to me more ideal as a delicate mousse.

I need a biscuitWe need a mold of 21-23 cm.
350-400 gr. blueberries

300 ml.sugar syrup

30g gelatin or about 8plate sheet gelatin

12 gr. milk powder/cream
½ vanilla pod
3 eggs
25g sugar
200 ml Cr ème de cassis liqueur (blackcurrant liqueur)
400-500 ml.cream 33-38%

For decoration:

Raspberries, gooseberries, blueberries, blueberries

(berries according to your taste and the contents of the refrigerator)

mint sprigs

stored in the refrigerator)

First, we prepare the sponge cake, it is better to prepare the sponge cake the day before, allowing it to “ripen” to form the cake, but you can prepare it 4-5 hours before assembling the cake. I prepared the sponge cake in the evening so that it ripened overnight and soaked; you can read the recipe for sponge cake - Viennese mass.

Cookingsugar syrup: mix everything in a saucepaningredients, stirring, bringuntil boiling. Cook the syrup for about 3 minutes, periodically removing the foam (there will be a lot of foam, don’t be alarmed).If you are using a sugar thermometer,the temperature should not exceedindicator 30 Baumé or 1.2624 on the density scale. Strainsyrup through a conical colanderand let it cool.

Wash and dry the blueberries. Using a blender or juicer, puree 50 ml of berry syrup. Then strain the resulting blueberry juice using a conical colander.

Preparing the mousse: Soak15 g gelatin or 4 platesgelatin in cold water,according to the instructions, about 10-15 minutes.4-5 tablespoons blueberry pureeset aside and put in the refrigerator for a while,and put the rest into the pan andheat, bringing to a boil with milk powder and vanilla pod. In parallel to the bowl, beat 3 egg yolks (Having previously separated the yolks and whites,We put the whites in the cold until the time of use). Carefully pour the boiling blueberry mixture into the yolks, we do this carefully so that the yolks do notcooked, stirring constantly, or rather whisking, then our entire mixturepour into a saucepan and heat the mixture, not letting it boil, stirring constantlywooden spatula. Remove from heat and add prepared gelatin,dissolving it into the mixture, removing the vanilla pod. Strain the mixture using a colander, cool itstirring occasionally.

Working with the biscuit: Place the biscuit on the bottom of the mold or on a serving plate. Mix 50 ml. sugar syrup with 1 tablespoonblueberry puree and 1 teaspoon caliqueurblack currant Cr ème de cassis or cognac.We coat the sponge cake and let it stand while we prepare the mousse.

Preparing Italian meringue: to do this, heat it in 100-150 ml sugar syrup in a saucepan,bringing to a boil. Beat cold whites with a pinch of salt until peaks form.

5-7, then carefully add sugar syrup in a thin stream and beat the meringue for 10-15 minutes, at low speed, gradually increasing it, most importantly, our meringue should be dense and smooth, it’s easy to check the readiness of the meringue - it should hold its shape while turning the bowl of cream.

When blueberry puree will become warm, insert carefullyItalian meringue, stirringusing a whisk. Whip cream with 50-60 ml.sugar syrupfrom lowspeed, then increasing it to maximumand add the cream into the mousse, gently so that the texture remains airy.

We collect immediatelycake so that the mousse does not harden. Fill the biscuit ring with mousse, not reaching 3 mm to the edges.We level it with a spatula and gently tap the edges of the rim so that the mousse spreads evenly anda lot of air in the form. We putfreezer for 3-4 hours.

Making the glaze: soak the remaining gelatinin cold water, give himstand for 15 minutes, draincold water. Mix 50 ml.sugar syrup (warm it up a little, you can put it in the microwave for a couple of seconds) with the combined blueberry puree and addgelatin. Strain the puree through a conecolander or cloth, we need

transparent texture. We take out the cake and pour a layer of blueberry jelly on top and put it in the refrigerator for another 1-2, until the jelly hardens.

Remove the ring by heating from the outside from top to bottom. So that the glaze turns out mirror-like and smooth, frozen

8 660

Cream cheese, aromatic berries, moist nut sponge cake - here it is, the formula for a bombishly delicious cake from our regular author Veronica Ivanenko.

Almond chiffon sponge cake:

• 16 yolks;
• 230 g sugar + 220 g sugar;
• 130 g almond flour;
• 170 g wheat flour;
• 170 g corn starch;
• 2 tsp baking powder;
• 4 g vanilla;
• 130 ml vegetable oil;
• 60 ml warm water;
• 10 proteins;
• a pinch of salt;
• butter for greasing the mold.

Impregnation:

• 200 ml water;
• 150 g sugar;
• 2 tbsp. l rum or rum essence.

Cherry filling:

• 600 g frozen cherries;
• 200 g sugar;
• 2 tbsp. starch;
• 4 tbsp. water.

Cream:

• 1.5 kg of cream cheese (Philadelphia, Cremette hohland, Karat);
• 500 g mascarpone;
• 200-300 g of powdered sugar (+ - to taste);
• 20 g vanilla sugar.

External smoothing cream:

• 300 g softened butter;
• 300 g white chocolate.

Pink glaze:

• 300 g white chocolate;
• 100 g heavy cream;
• pink dye.

Also:

• 150-200 g fresh blueberries for filling;
• flowers and macaroons for decoration.

How to cook:

Almond chiffon sponge cake

Step 1. Divide the ingredients into 2 molds. It is better to bake them one at a time. Beat the yolks with sugar (230 g) at low speed until thick.

Step 2. Reduce mixer speed to medium and add water, oil, vanilla while continuing to beat.

Step 3. Increase speed and beat until thick.

Step 4. Mix separately sifted almond flour, wheat flour, starch and baking powder. Pour the flour mixture into the yolk mixture. Do not stir, leave.

Read also Honey cake with spinach

Step 5. At medium mixer speed, beat the whites with salt until they form a stable foam and, without stopping the mixer, gradually add sugar (220 g) and beat until stable, smooth peaks form. But don't interrupt!

Step 6. Add 1/4 of the whipped whites to the yolks and flour and mix with a spatula from bottom to top, also add the remaining whites in 2 stages.

Step 7 Pour the dough into a greased mold. Bake in a preheated oven at 170C for 40-45 minutes until the toothpick is dry. Do not open the oven often when baking!

Step 8 Cool the biscuit. Cut into 2-3 equal layers. The quantity depends on how tall you want the cake. I cut it into 3 layers, using the 2 that are the smoothest.

Impregnation

Boil the syrup. Bring water with sugar and rum or essence to a boil. Keep warm.

Cherry filling

Step 1. Cover the cherries with sugar and place on the stove over low heat. Bring to a boil, boil until the sugar dissolves and add starch diluted in cold water. Keep on fire until the juice begins to thicken.

Step 2. Remove from heat and cool.

Cream

Beat cream cheese with mascarpone, powdered sugar and vanilla sugar, crushed into powder.

External cream

Melt white chocolate and beat with butter until fluffy. Use the cream immediately.

Glaze

Melt the chocolate, heat the cream and mix the ingredients, add coloring, mix again. Use immediately.

Assembly

Step 1. Soak the first cake with hot syrup,

Step 2. Add cream, cherry filling and a little more cream.

Step 3. Place the next cake layer on top, soak it in syrup and spread the cream.

Step 4. Then again sponge cake with syrup, cream and fresh blueberries.

Step 5. Cover the cake with the last sponge cake and soak in syrup.

Step 6. Place the outer cream on the cake and smooth it with a spatula.

This Blueberry Lemon Cake is made with three sponge layers. You can, of course, bake one large one from the proposed products and then cut it into three parts, but I advise you to still bake each cake separately, because this sponge cake with berries is too tender and can be crushed when cutting.

If you don’t have three identical pans (like I do), you’ll have to bake the cakes one at a time. In this case, all the ingredients for the biscuit must be divided into three parts.

That is, for one sponge cake you will need 2 eggs (separate the whites from the yolks), 80 g of sugar, 30 g of flour and corn starch (mix), 1 tbsp. lemon juice, 100 g blueberries, vanillin and zest to taste.

Divide the indicated amount of sugar in half: pour 40 g into the yolks, beat the whites with the other 40 g.

Start beating the whites at high speed until large bubbles form, then gradually add sugar without stopping beating. Beat until stiff peaks form.

Beat the yolks with sugar, lemon juice and vanilla until fluffy. The mass should increase significantly in volume and lighten, the sugar should completely dissolve.

Then carefully mix both of these masses with a spatula using the “folding” method.

Add the sifted mixture of flour and starch, as well as lemon zest. Mix again, trying not to lose the airiness of the mass.

Place the dough in a mold (20-24 cm) with detachable sides, lined with baking paper, smooth out if possible. Distribute the berries evenly over the surface, pressing them lightly.

Bake at 150 degrees, preheating the oven, for about 30-35 minutes. Focus on the features of your oven - the sponge cake should not brown too much.

So bake three identical cakes. Cool.

While the cakes are baking, prepare the lemon curd. Of course, you can do without it, but believe me, it tastes much better with it!

Wash the lemons well and dry. Grate the zest on a fine grater - only the yellow part, the white part gives bitterness.

Squeeze the juice from the lemons and pour it into a saucepan.

Then add lightly beaten eggs, sugar and grated zest.

Place the saucepan in a water bath, stirring, and heat until the mixture thickens. This will take 10-15 minutes.

Cover the finished curd with cling film so that it touches the surface of the cream. Leave it to cool to room temperature, after which it can be stored in the refrigerator.

Prepare the cream at the very end, when the lemon curd and sponge cakes have cooled well.

Beat the cream with sugar until creamy.

Then add the mascarpone and mix everything well.

Or you can bake it in the oven, for this I Beat eggs with sugar until the consistency of sour cream. Then add baking powder and mix well. Then gradually add flour and stir thoroughly until smooth. Bake the biscuit at a temperature of 180-190 °C for 30-40 minutes. Cool the finished cake and cut it in half.

Preparing the soufflé

Pour gelatin with water and leave to swell for 20 minutes.

Whip the cream until a strong foam forms so that it holds its shape. Melt the chocolate in the microwave or in a water bath and pour into the whipped cream, mix thoroughly. Then you can add powdered sugar to taste.

Melt the gelatin in a water bath and pour it into the cream, stirring quickly.

Place one half of the sponge cake on the bottom of the springform pan, pour in half of the soufflé, cover with the second sponge cake and pour in the remaining soufflé. Place the cake in the refrigerator until completely frozen.

We decorate the finished cake using tubes placed on the sides of the cake, and decorate the top with blueberries and mint.

The cake turns out very tasty, light and certainly beautiful!

Make your loved ones happy. Bon appetit.

Recipes for making cream and other confectionery decorations

how to decorate a cake with fruits

30 min

140 kcal

5 /5 (6 )

Even the most delicious dessert without the correct, bright design does not give any idea about itself, does not carry any tasty urge. In this article I want to talk about an option for serving dessert that is available even to novice pastry chefs, namely, decorating cakes with fruits at home with a photo for greater clarity.

Decorating cakes with fruits: everyone is in favor of useful decoration

What are fruits? They are a source of vitamins, first of all. And for whom sweets are most often prepared at home - for the flowers of life, our children. For me the main advantage of a cake decorated with fruits and berries is the benefits for the body, unlike, for example, colored creams or sugar figures. Another plus: if you overdo it with sugar while preparing the cakes or cream, fruits or berries with a sour taste will balance out and smooth out such a mistake.

List of the best fruits for decorating cakes

Fruits are an excellent material for decorating a cake; they are inexpensive, tasty and healthy, colorful and bright. Fruits and berries have always been in harmony with the dough as a filling, why not use them in decoration.

To decorate a cake with fruit, it is advisable to choose ripe, but not overripe fruits, without cracks or stains on the skin, without dents or darkening. The most popular fruits for decorating desserts are: apples and almost all citrus fruits, bananas, peach, plum, apricot, kiwi, pears. Among the berries, confectioners prefer strawberries, blackberries, blueberries and currants (black and red). Grapes are often used in desserts.

What fruits are not suitable for decorating a cake at home?

But there is also a list of which fruits it is not advisable to decorate a cake with. Not all frozen fruit retains its color, shape and flavor once defrosted, so you need to be selective with it.

Cherries are not very suitable: firstly, because of the pit; secondly, after removing the pit, the cherry exudes juice, which colors the cream, on top of which the fruit is laid out. The same can be said about watermelon: it is too juicy to use in cakes.

Pineapple and kiwi do not allow the jelly to harden, so if you plan to fill the fruit decoration with jelly, they should be doused with boiling water before decorating. If canned fruits are used to decorate sweet dishes, the liquid must drain from them.

How to decorate a cake with fruits: step-by-step instructions

Let's look at how to decorate a cake with fruits step by step. I will be decorating a sponge cake with buttercream and chocolate fudge on top, apple, raspberries and blackberries. In order to prepare the decoration, I need the following products:

Decorating a cake with your own hands is not difficult, the main thing is that the composition does not float and the flowers, and I will make roses, do not fall apart.

Step one: I make syrup. Pour a cup (100 ml) of water into a saucepan, bring to a boil, then add 100 g of sugar. Stir the sugar until it dissolves completely and remove from the heat.

Step two: wash an apple and 100 g each of raspberries and blackberries. I scatter the berries on a towel to dry. I cut the apple in half, then into thin slices.

I dip a plate of apple in syrup and roll it into a tube, I also dip the next one and wrap it on top of the first.

The secret to how easy it is to decorate a cake with apple roses is that each “petal” covers the end of the previous one.

In addition, the “petals” are set by the syrup. One flower requires approximately five apple slices.

Step three: I place the flowers in the center of the cake. The mint leaves around them imitate rose leaves. Along the edge of the cake, it is round in shape, I place blackberries and raspberries close to each other, alternating them. I put several berries in a chaotic order in the free places on the cake. The cake decorated with fruit is almost ready, the final touch is to lightly sprinkle the berries with powdered sugar; it will look beautiful against a chocolate background.

During a famine in 1407 in the German city of Lubeck, it was decided to make bread from almond flour. Since then, Lubeck has been considered the capital of marzipan, which is known to be made from almonds and sugar syrup.

How to decorate a homemade cake depends largely on the event for which it is prepared. If it’s for a children’s party, then cutting out figures of animals or fairy-tale characters from fruits will be just a great idea.

From fruits you can make flowers, geometric shapes, hearts, and so on, whatever your imagination allows.

From fruits cut into slices, you can easily lay out any ornament or an entire carpet, combining fruits and berries of several colors. A composition of fruits and berries is often filled with jelly, which gives it stability and a glossy shine.

Fruits can be dipped in chocolate, sprinkled with powder or cinnamon, coconut, or ground nuts.

If we decorate a cake with fruit and sprinkle powdered sugar on top, the fruit or berries must be dry, otherwise the powder will spread on them.

Ideas and photo examples: decorating a cake with fruits

1. Bouquet of orange roses with apple and kiwi leaves. The composition is filled with almost colorless jelly, which gives it durability and does not detract from the brightness of the color of the fruit. It looks simple and elegant.

2. A very delicate spring composition of raspberries and the remains of tinted cream. Despite the fact that only one type of berry was used, there is a sense of completeness in this design.

3. The cake is decorated with bright, juicy and appetizing berries. No complicated tricks, just a perfectly chosen combination of color and shape.

4. A fruit figure that is perfect for decorating a cake for a children's party. Using this owl as an example, you can depict any other animal or fairy-tale character.
Juicy and bright fruits give every cook his own ideas about using them as decoration. If you have similar experience, your own best practices and favorite techniques on how to decorate a cake with fruit, write to me in the comments, send me a photo, I will be grateful to you. It would be interesting to know your opinion about fruits that are easier to work with, about how best to combine fruits in color and taste.

Decorating a cake with fruit is the best option for decorating a dessert at home. Even a child can make this kind of decoration; a simple fruit ornament does not require any special skills. In addition, the combination of fruits and berries of bright colors looks festive and appetizing.