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Smooth the surface and refrigerate for 2 hours.
To make the frosting, combine the butter, white chocolate and sugar in a bowl.
Melt in the microwave or in a water bath.
Remove the cake from the refrigerator and pour the frosting over it.
Sprinkle with coconut flakes and coconut petals.
Place the cake in the refrigerator for several hours to soak.
Blueberry pie
Ingredients:
250 g flour
150 g butter
100 g sugar
1 egg
1 teaspoon vanilla extract
500 g blueberries
100 g sugar
2 tablespoons starch
juice of half a lemon
cream for decoration (optional)
Instructions:
Mix flour and salt in a bowl. Add the chopped butter and rub it into the flour until you get tiny pieces. Add sugar, egg and vanilla extract, kneading the dough until smooth.
Form the dough into a ball and wrap it in film. Leave the dough to rest in the refrigerator for 30 minutes.
At this time, prepare the filling. In a large bowl, combine blueberries, sugar, cornstarch and lemon juice. Stir until all ingredients are evenly combined.
Preheat the oven to 180° C.
Divide the dough into two parts – one for the bottom of the pie, the other for the top. Roll half of the dough into the bottom of the baking dish, making sure the dough covers the bottom and sides.
Pour the filling into the prepared pan.
Roll out the second part of the dough and cut it into narrow strips. Arrange the strips through the filling in a lattice pattern.
Brush the top of the pie with egg and place in the oven. Bake the pie for 45—50 minutes until the crust is golden.
Let the pie sit for 15—20 minutes before serving.
Serve pie with whipped cream, if desired.
Caramel cake
Ingredients:
200 g butter
200 g sugar
4 eggs
200 g flour
1 tsp baking powder
1 tsp vanilla extract or vanilla sugar
200 ml caramel sauce or condensed milk
For caramel cream:
200 g butter
200 g sugar
200 ml cream
200 g boiled condensed milk
Instructions:
Beat butter and sugar until thick foam. Add one egg at a time, continuing to beat.
Gradually add flour, baking powder and vanilla extract. Mix the dough thoroughly.
Place the dough in a baking dish and grease the bottom and sides with oil. Bake in a preheated oven at 180 degrees for about 30—40 minutes, or until the cake is golden brown.
Let the cake cool, then cut it into two halves.
For the caramel cream, beat the butter and sugar until smooth. Gradually add cream and boiled condensed milk, continuing to beat.
Spread half the cake with caramel cream, then cover with the other half of the cake.
Place caramel cream on top and sides of the cake.
Decorate the finished cake with caramel slices or sprinkle with ground nuts.
Honey cake
Ingredients:
4 eggs
1 teaspoon baking soda
1 cup of sugar
2 cups of flour
150 g butter
500 g honey
500 g sour cream
1 teaspoon vinegar
200 g nuts (walnuts, almonds or nuts to taste)
Preparation:
Beat eggs with sugar until fluffy.
Add baking soda, slaked with vinegar, and flour, gradually stirring.
Divide the dough into 6 equal parts and grind them into cakes 3—4 mm thick.
Bake the cakes in the oven at 180 degrees until golden brown. Cool the cakes.
Melt the butter, add honey and bring to a boil. Cook the syrup for 5 minutes, stirring constantly.
Chop the nuts and fry in a dry frying pan.
Mix sour cream with nuts.
Assemble the honey cake by layering the cakes with sour cream. Lubricate the top and sides with cream too.
Cover the honey cake with the remaining cream. Sprinkle coarsely chopped nuts on top and refrigerate for 3—4 hours until the cake is soaked in cream.
Fruit cake
Fruit cake is a delicious delicacy that is sure to please both children and adults. This cake is light and refreshing thanks to the addition of fresh fruit. We used ripe berries in this recipe, but you can also add any other fruit you like.
Ingredients:
2 eggs
120 g sugar
120 g flour
1 tsp baking powder
1 tsp vanilla sugar
300 g butter
200 g sour cream
300 g fresh berries (strawberries, raspberries, blueberries)
200 g fresh fruit (kiwi, peaches, oranges)
200 ml whipped cream
50 g chocolate (for decoration)
Instructions:
Preheat the oven to 180° C. Line a 24cm baking dish with parchment paper.
Separate the eggs into whites and yolks. Beat the whites with half the sugar until stiff peaks form.
In another bowl, beat the butter, remaining half the sugar and vanilla until fluffy. Add yolks and flour, mix.
Gradually add the beaten egg whites to the batter, stirring gently to maintain a fluffy texture.
Place the dough in the prepared pan and place in the oven for 25—30 minutes. Check the doneness of the cake with a toothpick – if it comes out clean, the cake is ready.
Cool the cake on a wire rack and cut it horizontally into two layers.
Whip the cream until peaks form.
After spreading sour cream on one half of the cake, distribute the berries evenly on it. Place the second cake layer on top.
Decorate the cake with the remaining fruit and whipped cream.
Melt the chocolate and decorate the cake by creating patterns.
Transfer the cake to a plate and chill in the refrigerator until serving.
Mint chocolate cake
Ingredients:
For the biscuit:
200 g flour
200 g sugar
6 eggs
