Arabian Tales cake - recipe with photos step by step at home

The process of creating a Fairy Tale cake according to GOST consists of 4 stages:

making biscuits;
creating syrup for soaking cakes;
preparing Charlotte cream;
assembling and decorating the cake.

In addition to the above ingredients, to make a Fairy Tale, you will need an oven maintaining a temperature of 200 degrees Celsius, a rectangular pan for baking cakes 10 by 20 centimeters, 3 cornets with attachments for creating figures from cream on the cake, pastry tools and utensils. To decorate the cake you will need: a cornet for creating leaves from the cream, a cornet with a toothed nozzle for creating flowers from the cream, and a cornet with a flat toothed nozzle for creating a relief from the cream.

Having all the necessary ingredients and pastry tools on hand, making this cake yourself will not be difficult. To make a Fairy Tale according to GOST, follow the step-by-step classic recipe below:

Step 1 – Preparing the biscuit:

Preheat the oven to 200 degrees Celsius, take a 10 x 20 centimeter cake pan, grease it with butter and sprinkle with flour.
Take 4 eggs and separate the yolks from the whites and place them in separate bowls. The process of separating yolks from whites is not complicated; it can be done either with improvised means or with the help of specialized culinary separators as indicated.
Add 80 grams of sugar to a bowl with 4 yolks and beat until a thick, light mass is obtained.
Beat 4 egg whites until thick, then add 40 grams of sugar and continue beating for about a minute until a thick, shiny mass is obtained.
Add the whites to the yolks and mix into a homogeneous mass.
Sift 120 grams of flour through a sieve.
Add the sifted flour to the egg-white mixture and mix gently, but quickly and well, moving the dough from the edge of the bowl to the middle.
Pour the batter into the prepared baking dish, place in the preheated oven and bake for 25 minutes at 200 degrees Celsius. You can check the readiness of the dough by piercing it with a wooden stick, and there should be no raw dough left on it.
Leave the prepared sponge cake for the Fairy Tale cake to cool in the mold for 5 minutes, and then, turning the mold over, transfer it to a wire rack and leave for 12 hours.
Place the biscuit on the board and carefully cut off the top corners, giving it a semicircular shape.
Preheat the oven to 200 degrees Celsius.
Grate the remaining biscuit scraps or crush them in a mixer, then pour them onto a baking sheet.
Place the baking sheet in the oven and fry the biscuit crumbs at 200 degrees Celsius for 15 minutes until brown.
Cool the biscuit crumbs.
Mix biscuit crumbs with 1 teaspoon cocoa powder.

Stage 2 – Preparation of syrup for soaking the cakes:

Pour 100 grams of sugar into a bowl.
Boil 115 grams of water.
Pour boiling water over sugar.
Add 1 tablespoon of cognac.
Cool the syrup to soak the Fairy Tale cake layers.

Step 3 – Preparation of Charlotte cream:

Separate 2 egg yolks from the whites and outer membrane.
Pour 2 egg yolks into a large bowl, add 125 grams of milk, 170 grams of sugar, 2 teaspoons of vanilla sugar and mix well.
Strain the resulting mixture through cheesecloth or a sieve into a saucepan.
Place the pan over low heat and bring to the boil, then simmer for a few minutes until the syrup thickens. Leave the syrup to cool.
Place 200 grams of butter from the refrigerator into a mixing bowl and wait until it melts a little.
Once the butter reaches room temperature, beat it until it becomes white.
Add the cooled syrup to the whipped butter in a thin stream and continue beating.
Add 1 tablespoon of cognac and beat well.
Divide the resulting Charlotte cream for the Fairy Tale cake into exactly 2 parts.
Add 1 teaspoon of cocoa powder to one half of the cream and beat well until the cream becomes a uniform chocolate color.
Take 1 heaped tablespoon of white cream and place in a separate cup. Take 1 teaspoon of raspberry jam syrup and pour onto the reserved cream. Stir the reserved white cream with the raspberry jam syrup until the cream is uniformly pink in color.
Take 1 heaped tablespoon of white cream and place in a separate cup. Take 1 teaspoon of spinach juice and pour over the reserved cream. If the spinach juice is not ready yet, then it must be squeezed out as indicated. Stir the reserved white cream with the spinach juice until the cream is uniformly green in color.

Stage 4 – Assembling and decorating the cake:

Cut the biscuit into 3 horizontal layers.
Soak all layers with syrup.
Coat the bottom cake with white cream, place the middle cake on it and coat it with white cream on top, place the top cake on it.
Cover the entire cake, except the top, with chocolate cream, using about half of the chocolate cream, and sprinkle with previously prepared fried sponge cake crumbs mixed with cocoa powder.
Take 3 cornets, putting green cream in a cornet for creating leaves, pink cream in a cornet with a toothed attachment for creating flowers, and chocolate cream in a cornet with a flat toothed attachment for creating relief.
Using a cornet with a flat toothed nozzle to create a relief, make longitudinal strips of chocolate cream on top of the cake so that there is no gap between them.
Using a cornet with a toothed flower maker, make pink flowers on top of the chocolate cream.
Using a cornet cutter with a jagged leaf tip, make green petals on top of the chocolate cream.
Decorate the cake with candied fruits, preferably watermelon rinds. You can also use marmalade to decorate the cake.
Cool the cake before using.

The Fairy Tale cake according to GOST is ready! Bon appetit! We hope that the resulting cake will become not only a delicious dessert for you, but also a beautiful decoration for your holiday table. Let this sweet cake remind you of childhood and belief in miracles, and also create a fabulous atmosphere in your home.

The Fairy Tale cake is familiar to every person who lived and was born in the USSR.

The abundance of creamy decor, crispy mushroom caps made from cookies, curly flowers and leaves - all this returns to a bygone era, where products were not only tasty, but also healthy, natural, made in accordance with GOST.

This cake has always been associated with a festive event, with visits to pastry shops, buffets and cafes.

The name – Fairy Tale, this dessert received for its design. The cake was decorated in the shape of a fairy meadow. The splendor and complexity of the decorations amazed the imagination.

Floral and plant elements were used to cover a sponge cake made in the shape of a log; this simple name was attached to the cake by the people; for this it was necessary to give the cake a shape similar to a loaf of bread or an oblong roll.

The sweet and bright cake could also be served as a cake, in separate portions. To do this, it was necessary to carefully, without touching parts of the decoration, cut it into slices and beautifully serve it on dessert saucers.

I suggest you try to prepare a delicious and natural dessert Fairy Tale according to Soviet GOST, using a classic recipe.

Cake "Fairy Tale"

Let's prepare a very tasty cake for New Year 2021 using a recipe that will seem simple to you thanks to the step-by-step description with photos.

Ingredients:

flour – 285 g (95 g per cake);
starch – 105 g (35 g per cake);
eggs – 3 pcs. (1 per cake);
sour cream – 300 g;
poppy – 60 g;
raisins – 60 g;
prunes – 60 g;
sugar – 300 g;
citric acid – 1.5 tsp;
soda – 1.5 tsp.

For the syrup:

sugar – ½ tbsp.;
water – ½ cup;
liqueur – 50 ml.

Butter cream:

sour cream – 600 g;
gelatin – 15 g;
water – 100 ml;
cream – 200 ml;
powdered sugar – 200 g.

For the protein custard:

water – 40 ml;
citric acid - a pinch;
sugar – 130 g;
egg whites – 80 g;
vanilla sugar – 8 g.

Chocolate glaze:

dark chocolate – 100 g;
cream – 80 ml.

Apple roses:

sugar – 2/3 tbsp.;
water – 2 tbsp.;
apples – 3 pcs.;
food coloring – red and green;
confectionery beads.

Preparation:

First, pour the sour cream onto cheesecloth, folded in four layers and placed on a sieve, and put it in the refrigerator for 4 hours.

Mix all dry ingredients for one biscuit.

Beat one egg with sugar, adding it to the egg mixture in portions.

Add the dry ingredients collected in one container to the whipped mass. We do this three times. Next, at this stage we add to the dough for each of the three cakes: raisins, poppy seeds and prunes.

Each time we knead the biscuit dough with the filling, pour it into a baking dish, and level the surface of the dough. Bake the cakes one at a time for 20 minutes at 180*C.

Cut off the tops of the cooled cakes and soak them in syrup.

To prepare the syrup, mix water with sugar, boil for a couple of minutes, cool and add liqueur.

Prepare the buttercream by first mixing gelatin with water and leaving it to swell.

Whip the chilled cream with the sour cream that we previously prepared, as well as powdered sugar. Pour gelatin, swollen and slightly heated until dissolved, into the resulting fluffy mass.

In a springform baking pan, assemble the cake, placing any thick film around the entire circumference of the pan from the inside.

We place all the cakes one by one, greasing them with cream, dividing it into three parts and leaving a little for decoration.

Cover the cake with cling film and put it in the refrigerator for 5-6 hours.

For the protein cream, prepare syrup from water, sugar and citric acid. Cook the syrup over low heat until slightly thickened.

If you have a cooking thermometer, use it to control the temperature. The syrup will be ready at a temperature of 118 * C, and at 100 degrees it is necessary to prepare the proteins.

Beat the egg whites with vanilla sugar in a mixer bowl until fluffy. As soon as the temperature of the syrup rises to 118*C, pour it into the mixer bowl in a thin stream along the side, continuing to beat.

We coat the entire surface of the cake with fluffy protein cream, and decorate it from below using a culinary bag with cream.
Prepare chocolate glaze from the listed ingredients and pour over the cake.

Cut the apples into thin slices, cook one half until soft in syrup tinted with red paint, the other half with green.

We make roses from apples and decorate the cake, sprinkle with silver sugar beads. Serve the cake to the New Year's table.

Also read: Chocolate cocoa pancakes

Ingredients for making Fairy Tale cake according to GOST

Biscuit
Eggs	4 things
Flour	150 g
Sugar	180 g
Charlotte cream
Yolks	2 pcs
Condensed milk	240 g
Butter	400 g
Water	40 ml
Cocoa	50 g
Vanilla essence	1 tsp
Syrup for impregnation
Sugar	100 g
Cognac	1 tbsp.
Water	120 ml

Oreo cake with cheesecake

For New Year 2021, we will prepare a very original and delicious cake - a new recipe with a photo, which, thanks to the detailed description, will seem very simple to make.

Ingredients

For the biscuit:

flour – 100 g;
eggs – 2 pcs.;
sugar – 125 g;
cocoa powder – 15 g;
sunflower oil – 65 ml;
water – 50 ml;
soda ¼ tsp;
baking powder – 2 tsp;
salt – ¼ tsp.

For the cheesecake:

curd cheese – 400 g;
sugar – 100 g;
cream – 140 g;
eggs – 2 pcs.;
Oreo cookies – 70 g.

For the ganache:

white chocolate – 250 g;
cream – 125 g;
Oreo cookies – 30 g.

For chocolate cream:

dark chocolate – 200 g;
cream – 170 g;
boiled condensed milk – 370 g;
butter – 180 g.

Preparation:

Mix cocoa powder, water and 100 g of sugar, add sunflower oil, stir everything and bring to a boil.

Beat the eggs until fluffy, add the remaining sugar little by little, continue beating until a fluffy white mass is obtained.

Add the cooled chocolate mass little by little to the beaten eggs, stirring continuously.

In a suitable container, mix all the dry ingredients and combine with the prepared liquid mass, mix everything thoroughly. Place the biscuit dough in a greased baking pan. Bake the biscuit at 170°C for 50 minutes.

Check readiness with a wooden skewer. Wrap the cooled biscuit in cling film and leave for 4 hours.

To prepare the cheesecake, mix room temperature cottage cheese with sugar and mix by hand without using a mixer.

Add eggs to the mixture, laying them out one at a time, stirring each time. We also add cream at room temperature and crushed cookies without a white layer.

Pour the cheesecake mixture into a mold of the same diameter in which the sponge cake was baked. Place a baking sheet with water in the oven and place the cheesecake pan on top. Bake the cheesecake for about an hour at 130°C.

Turn off the oven, open the door slightly and cool it like this for two hours.
For the ganache, mix broken white chocolate with hot cream, cover with cling film and place in the refrigerator overnight.

Mix the whipped chocolate mixture with the Oreo cookie crumbs.

Assemble the cake by cutting the cake in half and soaking it in any syrup. Grease the cake with half of the ganache, place the cheesecake, coat it with ganache, and cover with the second cake.

Place the cake in a baking dish with acetate film, cover it and put it in the refrigerator for 4 hours.

For the chocolate cream, prepare dark ganache, cool, and beat with a mixer. Add whipped boiled condensed milk with butter.

Coat the cake with chocolate cream. Decorate with the remaining cream and Oreo cookies and serve to the New Year's table.

How to make an Arabian Tales cake. Delicious cake recipe

Cake “Arabian Tales” Of course, any sweet will make you look fatter, but I’m not sure! But I don’t think so - everything should be in moderation. And then not a single cake, even the most delicious one, will harm your figure.

I am sure that this cake, “Arabian Tales”, will not go unnoticed by your guests and loved ones!

Get your pens and paper ready—those who taste this cake will be begging for the recipe!!!

You will need:

For the test:

Cocoa - 4 tablespoons
Butter - 150 grams
Sugar - 150 grams
Eggs - 2 pieces
Flour - 250-300 grams
Baking powder - 1 teaspoon
A pinch of soda

For cream:

1 large lemon
Sugar - 200 grams
Butter - 150 grams
Semolina - 4-5 tablespoons
Milk - 200 ml.

For the glaze:

Milk or dark chocolate - 200 grams

Cooking method:

Pour sugar into the pan, add eggs and stir until a thick white mass forms. Then add cocoa and mix until a uniform color is formed.
In another container, mix flour, soda and baking powder. Rub the butter into the dry mixture and mix.
Add beaten eggs and sugar to the resulting mixture, mix until the dough acquires the consistency of thick sour cream.
Pour half of the resulting dough into a baking dish greased with butter and bake at 180 degrees until done (about 35-40 minutes).
Remove the finished cake from the mold and cool. We bake the second cake in the same way. Using a sharp knife, cut each of the two cake layers into two more pieces.
Preparing the cream. Cut the lemon in half, remove the seeds and grind together with the peel in a meat grinder.
Beat soft butter and sugar, add squeezed lemon.
We dilute semolina in a glass of cold milk, pour it into a saucepan and cook thick semolina porridge. Let the porridge cool. Then mix the buttercream and cooled porridge well
Apply 2 tablespoons of cream onto a cake plate and place the first cake layer. Grease the cake with cream and lay out the second cake. Lay out all the cakes in the same way. There is no need to coat the top layer with cream.
Break the chocolate into small pieces and melt in the microwave. You can add a little butter and hot cream to it. Then cool the resulting chocolate mass a little and pour over the cake.
Leave at room temperature for a couple of hours, and then keep in the refrigerator for another couple of hours.

Bon appetit! Keep it in moderation - your figure will never become curvy!!! Although “rattling bones” is also not the point.

And this... is for the mood! Aladdin - Oriental Tales

Chocolate cake without baking

If you don’t have enough time, and in the pre-New Year’s bustle this is a common occurrence, you can prepare a very tasty, quick-cooking cake for the New Year 2021 using a simple recipe with a photo.

Ingredients:

chocolate cookies – 500 g;
egg yolks – 4 pcs.;
sugar – 200 g;
vanilla sugar – 10 g;
flour – 60 g;
bananas – 4 pcs.;
butter – 50 g;
milk – 600 ml.

For chocolate glaze:

cocoa powder – 2 tbsp. l;
butter – 50 g;
sugar – 4 tbsp. l;
milk – 30 ml.

Preparation:

Put the milk on the fire, pouring it into the prepared container.

While the milk is heating up, beat the yolks with sugar and vanilla sugar.

Add flour, mix everything thoroughly, gradually pour in hot milk, continuing mixing.

Place the container on the fire and continue to heat the whole mass to a boil, stirring constantly so as not to burn. It is better to use a fire spreader to reliably prevent the entire mass from burning.

Cook the cream at low boil until a thicker consistency is obtained. At the end of cooking, add butter.

Remove the custard from the heat, cool by placing in cold water and stirring so that a top film does not form. You can simply remove from heat and cover with cling film in contact and leave to cool slowly.

When the cream has cooled, spread it a little into the mold in which we will assemble the cake.

Place a layer of chocolate cookies on the cream, cover with cream again and distribute the banana circles. Grease the layer of bananas with cream and place the cookies again.

This way we assemble the cake to the desired height.

From the listed ingredients, prepare chocolate glaze and pour it over the cake. Let the cake soak for several hours and serve it to the New Year's table.

From a huge number of recipes for making delicious and spectacular cakes, we choose the one we like, weighing its preparation time against the capabilities we have.