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Такой вот тортик я сделала для племяника на день рождение. Очень вкусно и нежно. За рецепт биисквита спасибо Наталии М.
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Ловите рецептик!
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Предлагаю рецепт вкусного пирожного.
Угощайтесь ,буду рада если рецепт обратит на себя внимание. 
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Cocoa nut cake with caramel. Very rich, tasty and filling cake, so would recommend it for any occasion. Maybe the upcoming holidays? Definitely check in the role of Deputy cake. Recipe sister, Anastasia.
Ingredients:
cocoa cake:
Walnut cake:
Weight:
In addition:
Method of preparation:
Tasty 
. Note: 1 cup = 250ml
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Składniki:
Ciasto kakaowe:
Ciasto orzechowe:
Masa:
Dodatkowo:
Sposób przygotowania:
http://www.domowe-wypieki.pl/przepisy-ciasta-inne/383-przepis-na-ciasto-snikers
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Ingredients
For the Cake:
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For the filling:
3 lbs apples (I used gala)
3 Tbsp sugar (or more, to taste)
1 Tbsp lemon juice
1 1/2 tsp cinnamon
2 Tbsp butter
Next, mix up the dough.
A word to the wise: I tried using my 7 cup food processor, but this was a mistake. There just wasn’t enough room (an 11 cup processor might be okay). You’ll most likely be better off with a pastry cutter and a really large bowl.
Either way, the method is the same. First, combine the dry ingredients (flour, baking powder, sugar, and salt).
Then, add the cubed butter. You can use a pastry cutter or two knives to cut in the butter until small, pea-sized pieces if mixing by hand.
Finally, whisk together the sunshine-yellow egg yolks, vanilla extract, and one tablespoon of the sour cream. Work the dough until a smooth ball forms, adding more sour cream as needed.
Divide the dough, flatten into discs – one a little larger than the other, wrap in saran, and chill for 30 minutes.
Meanwhile, peel, core and slice 3 lbs of apples. Cut a few of them into a smaller dice. Cook in a pan with sugar, lemon juice, cinnamon, and butter until soft and the small diced pieces begin to break apart into applesauce. Some Polish folk even like to break it all down into applesauce consistency. Just depends on your preferences.
Now… preheat the oven to 350F…
… and assemble the szarlotka.
To do so, roll out the larger dough into 1/2 inch thickness to cover the bottom of a 10″ springform pan. I’ve heard you could also use a lasagna pan, but haven’t personally tried it. Whatever you use, make sure the dough goes up the sides of the pan about 1/2-1 inch. Roll out second dough to 1/2 inch thickness and 10″ around. Have it ready while filling the cake with apples (it’s okay if they are hot). Top immediately with the second round of dough and pop in the oven for about 45-50 minutes, or until cooked through and slightly golden.
Serve dusted with powdered sugar… either warm or chilled.
Cut into squares. Or get artistic. It’s up to you.
http://globaltableadventure.com/2012/10/05/recipe-...apple-pie-szarlotka-with-poll/
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A red velvet cake has holes poked all over it, doused in sweetened condensed milk, and then covered in cream cheese frosting.
For the Cake:
8 tablespoons unsalted butter, at room temperature
1½ cups granulated sugar
2 eggs
5 tablespoons unsweetened cocoa powder
6 tablespoons red food coloring
1 teaspoon vanilla extract
1 cup buttermilk
2¼ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon distilled white vinegar
1 (12-ounce) can sweetened condensed milk
For the Frosting:
8 ounces butter, at room temperature
8 ounces cream cheese, at room temperature
4¼ cups powdered sugar
2 tablespoons vanilla extract
1. Make the Cake: Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking pan.
2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs. Scrape down the bowl and beat until well incorporated.
3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth, about 1 minutes.
5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another 2 minutes until completely combined and smooth.
6. Pour the batter into the prepared baking pan, smoothing the top into an even layer with a spatula. Bake until a thin knife or skewer inserted into the center comes out clean, about 25 to 30 minutes.
7. Remove the cake from the oven and immediately poke holes all over the top of the cake. You can use the end of a wooden spoon, a skewer, the tines of a fork, etc. Slowly pour the can of condensed milk all over the top of the cake, making sure to drizzle it evenly all over the top. Allow the cake to cool completely before frosting and decorating.
8. Make the Frosting: Using a stand mixer with the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.
8. Spread the frosting evenly over the top of the cake and decorate as desired. Store leftovers in an airtight container in the refrigerator for up to 1 week.
http://www.browneyedbaker.com/2013/02/13/red-velvet-poke-cake/
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Ingredients
Instructions
To make the cake:
Preheat oven to 350°. Grease and lightly flour three 9-inch square baking pans. Line the bottoms with parchment paper.
Sift together flour, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, mix butter and sugars until fluffy. Add eggs one at a time, beating well after each. Add chocolate, and mix until well incorporated. Add dry ingredients in three parts, alternating with buttermilk and vanilla. Beat until smooth. Stir in sour cream.
Divide batter equally and pour into prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes. Then, remove from pans and cool completely on wire racks.
To make the cream cheese frosting:
Mix butter and cream cheese with a wooden spoon until blended. Add 2 cups of sugar, half of the heavy cream, and salt. Beat until smooth. Add remaining sugar, cream, vanilla, and Frangelico. Mix until smooth, but do not overmix. If frosting is too thick, add a few drops of heavy cream.
Spread frosting between cake layers. If necessary, place frosting in refrigerator before spreading onto cake layers.
To make the chocolate cream cheese frosting:
Mix butter and cream cheese until smooth. Stir in cocoa powder. Add sugar in three portions, alternating with sour cream. Beat until smooth and creamy. Stir in vanilla extract.
Spread frosting on top and sides of cake. If necessary, place frosting in refrigerator before spreading on cake.
http://www.bakeorbreak.com/2008/09/chocolate-layer-cake-with-cream-cheese-frostings/
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Ingredients:
For the cake: (makes 2 (8 or 9 inch) sponge cakes)
1/2 cup cake flour
1/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 Tablespoons milk
2 Tablespoons butter
1 teaspoon vanilla
5 eggs, separated and at room temperature
10 Tablespoons sugar
Syrup:
1/2 cup water
1/4 cup sugar
1/4 cup chocolate liqueur
Filling and Frosting:
12 oz. cream cheese (1 1/2 packages), softened
8 oz. mascarpone cheese
1/2 – 2/3 cup powdered sugar
1 cup ricotta cheese
2 teaspoons vanilla
1/2 cup heavy cream
Almonds, toasted and chopped, for decorating (To toast nuts, cook on a dry skillet on medium heat until golden brown, stirring frequently. You can also do this in the oven at 400 degrees, in a single layer on a rimmed baking sheet, for about 5-10 minutes, until golden and fragrant, stirring halfway through.)
Mini chocolate chips, for decorating
Preheat the oven to 350 degrees. Spray 2 (8 or 9 inch) round cake pans with baking spray and line the bottom with parchment paper.
Whisk the flours, baking powder and salt in a small bowl to combine and set aside.
In a liquid measuring cup or mug place heat the milk and butter in the microwave until the butter is completely melted. Add vanilla, cover and set aside.
Meanwhile, using a whisk attachment on a standing mixer or using a medium bowl and and hand mixer, whip the egg whites until stiff peaks form, adding 5 Tablespoons of sugar gradually. Set aside. 
Repeat with the egg yolks and the remaining 5 Tablespoons of sugar, until pale yellow and thick. 
Using a rubber spatula, fold the egg whites into the egg yolks, being careful not to deflate the batter as much as possible. 
Sift the flour mixture over the folded eggs and gently fold in the flour also.
When there are still some remaining streaks of flour, pour in the warm milk and butter by the side of the bowl. 
Continue gently folding until evenly distributed.
Divide the batter in half, pouring into the prepared cake pans. 
Bake for 15-20 minutes, until golden brown. Cool on a wire rack. 
Make a simple sugar by heating the sugar and water in a small pot until sugar dissolves and add the chocolate liqueur. Set aside to cool. (In the picture below is a double portion of the syrup. You need half the amount for one cake). 
In a standing mixer with a paddle attachment or using a hand mixer, cream the cream cheese and powdered sugar. Add the mascarpone cheese and vanilla. You can just fold in the mascarpone cheese with a rubber spatula, since it’s soft enough or mix with the mixer just until combined, about 30 seconds.
Set aside half of the mixture in a medium bowl. One part will be the filling and one part will be the frosting.
Add 1 cup ricotta cheese to the first part. This is the filling. Set aside. 
For the frosting, whip the heavy cream with 1-2 Tablespoons of powdered sugar.
I always put the mixing bowl and the whisk attachment in the freezer to chill before I add the cold heavy cream to make whipped cream.
Gently fold in the whipped cream into the second part of the cream cheese/mascarpone cheese mixture. This will be the frosting. 
Cut each cake in half horizontally.
Using a serrated knife, make a small incision all around the outside of the cake. This will keep your knife on the same level as you are cutting across. Continue cutting deeper into the cake until you have cut all the way through. Simple and works perfectly every time. 
Using a pastry brush, brush the top and bottom of each layer with the chocolate liqueur syrup.
Another trick I use when decorating cakes is to line the serving plate all around the edge with aluminum foil, so that the edge of the cake is overlapping the aluminum foil by about 1/2 inch. This will catch all the drips and crumbs, leaving your serving plate neat and clean. When you’re done decorating just carefully pull the aluminum foil out.
Top the cake with 1/3 of the ricotta cheese filling and repeat with the the other 2 cake layers. 
Use the frosting to cover the top and sides of the cake.
You should have enough frosting to pipe some shells or rosettes around the cake. I sprinkled mini chocolate chips around the border of the cake, and shaved some chocolate to decorate.
Cup a handful of almonds in your palm with one hand and holding the cake with the other hand, slightly turn it, press the almonds all around the sides of the cake. 
Look at this gorgeous cake, Elina’s masterpiece. 
Elina used freshly squeezed orange juice and some zest in place of the simple syrup (water and sugar) to brush the cake layers with. You can use orange liqueur instead of the chocolate and also add some orange zest to the cake batter.
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Ingredients:  2 eggs, separated 1 1/2 cups granulated sugar, divided 1 1/4 cups all-purpose flour 1/2 cup Hershey's cocoa (or other unsweetened cocoa of your choice) 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup vegetable oil 1 cup buttermilk or sour cream Chocolate Cream Filling and Frosting (see recipe below)
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Instructions: Preheat oven to 350 degrees F/180 degrees C. Grease and flour two 9-inch round baking pans. In small mixer bowl, beat egg whites until foamy; gradually beat in 1/2 cup sugar until stiff peaks form. In large mixer bowl, stir together remaining 1 cup sugar, flour, cocoa, baking soda and salt. Add oil, buttermilk (or sour cream, if using) and eggs yolks; beat until smooth. Gently fold egg whites into batter. Pour batter into prepared pans. Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 5 minutes in pans then remove from pans to wire racks. Cool completely. Split layers in half horizontally. Prepare Chocolate Cream filling (recipe follows), and spread layers of cake with the cream, and frost top and sides of cake. Makes 8-10 servings. Chocolate Cream Filling: Ingredients: 2/3 cup granulated sugar 1/3 cup unsweetened cocoa 1 1/2 cups cold whipping cream 1 1/2 teaspoons vanilla extract Instructions: In small mixer bowl, combine the sugar and cocoa. Add the cold whipping cream and the vanilla extract; beat on low speed of electric mixer to combine. Beat on medium speed until stiff. Spread over cooled cake layers and frost top and sides of cake. http://www.dianasdesserts.com/index.cfm/fuseaction...uests/recipeID/3897/Recipe.cfm |
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2 cups (400 grams) granulated whitesugar
1 3/4 cups (245 grams) all-purposeflour
3/4 cup (75 grams) unsweetened cocoa powder(regular or Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoonsbaking soda
1/2 teaspoon salt
2 largeeggs
1 cup mashed ripe bananas(about 2 medium sized bananas)
1 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) corn, safflower or canola oil(or other flavorless oil)
1 1/2 teaspoons purevanillaextract
Chocolate GanacheFrosting:
8 ounces (227 grams)semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whippingcream
1 tablespoon (14 grams) unsaltedbutter
Chocolate Banana Cake:Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to40 minutesor until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.
Ganache:Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat (can also be heated in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When Ganache has completely cooled, beat until soft and fluffy (I use a wire whisk). Then spread the frosting on top of the cake. Can garnish with dried banana chips.
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