Festive cake for the New Year 2020: TOP-8 recipes

2024 Author: Arianna Cook | [email protected]. Last modified: 2024-01-12 17:55

TOP-8 recipes with a photo of homemade festive cake for the New Year 2020. Secrets of making dough, cream, glaze. Video recipes.

Ready-made cakes for the New Year's table 2020

What a festive meal would be complete without a sweet dessert - a cake. However, recently, to the great regret of the older generation, the tradition of baking homemade cakes for the holidays has practically disappeared. One of the reasons is that today you can buy any baked goods in any store. In addition, many housewives simply do not know how to bake or it is a pity to waste time on this. However, homemade cakes can never be compared to purchased products. Homemade baked goods nourish all the positive emotions, kindness and love of the culinary specialist. Homemade cakes for birthday and New Years are especially relevant.

The New Year 2020 is approaching soon, which passes into the reign of the White Metal Rat. And as you know, the Rat is a terrible sweet tooth. Therefore, sweet on New Year's Eve simply must be on the table. The rodent likes everything: biscuit, shortcrust pastry, and even ordinary waffles. This review presents a selection of simple and delicious cake recipes that you can make at home for the New Year 2020.

Secrets of making birthday cakes for the New Year 2020

Traditional cakes for cakes: shortbread, biscuit, puff, wafer, custard, sugar, honey, meringue, meringue. There are general rules for all their types.

Before cooking, be sure to sift the flour, it will be saturated with oxygen and loosened, then the dough will turn out to be more airy. This is especially important for biscuit dough.
The temperature of the products should be the same, unless otherwise provided by the recipe.
If the base of the cake is slightly burnt, cool it well and clean the burnt layer with a fine grater or knife.
Cool the finished cake not in the mold, but by placing the cake on a sieve or wire rack.
Remove the cake pan from the oven and place it on a wet cold towel to easily separate the dough from the sides and bottom of the cake pan. Then the cakes will be easy to remove. For the same purpose, you can put the cake mold in hot water for a few minutes.

Secrets of making biscuit dough

Do not stir the biscuit dough for a long time, because the air bubbles that raise it will collapse.
Grease a baking dish generously with softened butter or cover with oiled paper.
When filling the form with dough, fill it 2/3 of the height, because it will increase in volume during baking.
The cakes should not be placed in a very hot oven, otherwise the top of the dough will become hard and the middle will not bake well.
If the cakes are not completely baked, the finished product will surely settle. Therefore, bake it first in a moderate oven unless otherwise specified in the recipe.
Do not open the oven door when baking for the first 20-25 minutes or do it carefully: slowly and without slamming. Otherwise, the middle of the cake will immediately settle.
Place the mold with the dough in a heated oven no higher than 180-200 ° C. In a cold oven, the biscuit will settle, in too hot it will burn.
Cut the baked base into horizontal layers warm. Use a thick thread or nylon line if necessary. To do this, take the thread from both sides with both hands and carefully separate the horizontal layers.
To prevent the finished cakes from settling, immediately after baking, keep them in a warm place or in the turned off oven so that they cool slightly.
Check the readiness of the cakes with a puncture with a wooden splinter: if it is dry, the baked goods are ready.

Secrets of making shortbread dough

Do not knead the dough for a long time, otherwise the product will become tough and not crumbly.
To increase the tenderness and friability of the dough, you can replace whole eggs with only yolks.
Shortcrust pastry will bake well if it is rolled very thinly at 0, 4-0, 8 cm.
The rolled sand cake should have the same thickness over the entire area. Otherwise, it will bake unevenly.
Do not grease the baking tray, there is already enough oil in the dough.
Make several pricks with a fork over the entire surface of the cake.
The finished cake has a golden yellow color. It is too dry, it will be difficult to soak it.
Butter for making shortbread dough should be frozen or well chilled.

Secrets of making puff pastry

Puff pastry is the most laborious, it is capricious, but it is on its basis that luxurious cakes are obtained. If you don't want to mess with preparing it, buy it frozen in the store.
If you decide to cook puff pastry yourself, keep the room temperature at 15-17 ° C.
Do not add sugar to puff pastry, or put in a minimum amount.
Between rolling out the dough, leave it to lie down for a while. And keep the rolled cake in the refrigerator and remove it 10 minutes before baking.
Bake the dough at a temperature not lower than 220 ° C for 10-12 minutes without opening the oven, otherwise oil will leak out and you will get a dry crust.

Secrets of making waffle dough

Waffle dough has a liquid consistency.
The dough products are mixed very quickly with a mixer.
Bake the cakes in waffle makers, greasing with butter before baking each crust.
The waffle crust is baked for about 2 minutes.

Secrets of making choux pastry

Boil the choux flour in steeply boiling salted water and melted butter.
Eggs are introduced one at a time into a slightly cooled but not completely cooled dough and mix thoroughly into the dough. Then add the next egg.
Stir the custard dough thoroughly, otherwise there will be lumps in it and voids will not form, which is typical for it.
The consistency of the dough should be viscous.
Place it on a greased baking sheet with a pastry bag.

Secrets of making sugar dough

The finished sugar dough should have the consistency of a pancake dough.
Bake the dough immediately after cooking, otherwise the sugar in its composition will crystallize.
Bake it in a form greased with a thin layer of butter at a temperature not exceeding 200 ° C. If the temperature is higher, the crust will become brittle.
The finished sugar dough has a glossy surface, light yellow or golden brown in color.

Secrets of making protein dough

In the recipe for meringue and meringue cakes, flour is completely absent. They are prepared only from proteins separated from the yolks.
Protein dishes must be clean and dry.
Whisk the whites well chilled.
Make sure that the yolk does not get into the protein, because a drop of yolk or fat will not raise the whites to a fluffy foam.
Place the beaten egg whites on a dry baking sheet.
Bake the protein mass in the oven at 100 degrees for about an hour to dry.

The main types of cream

The main types of cream with which the cakes are impregnated are protein, butter, custard, cream.

For buttercream, beat the butter on ice or in a bowl of cold water. Then the cream will be stable and retain its shape when decorating the cakes.
The more flour or starch you add to the custard, the thicker it will be.
If you cook the custard with starch, bring it to a boil and keep it on the fire for 1 minute. Do not bring the flour-based cream to a boil, wait until it thickens and remove the dishes from the heat.
To prepare protein cream, take only a dry container, then it will be lush. Because even one drop of water will not make it airy. Pour sugar syrup into the protein mass little by little, and stirring constantly. Add citric acid at the end of cooking.

Additionally, cakes can be layered with fruits, poppy seeds, nuts, chocolate. Sponge cakes are soaked in syrups. Each cake is decorated with something, it can be frosting, mastic, fruit, chocolate or coconut chips, crumbs from cakes, crushed nuts … Apply the icing when it cools a little, because the liquid icing will drain from the baked goods, harden unevenly and form lumps.

Brownie Chocolate Cake"

Amazing taste, chocolate aroma, delicate texture - Brownie chocolate cake. Preparing the dessert is simple and quick, the main thing is not to overexpose it in the oven, so that the chocolate filling remains moist inside.

Caloric content per 100 g - 529 kcal.
Servings - 1 cake
Cooking time - 1 hour 30 minutes

Ingredients:

Dark chocolate - 200 g in the dough, 100 g in the glaze
Butter - 150 g
Cocoa powder without impurities - 1 tbsp.
Walnuts - 150 g
Condensed milk - 2-3 tbsp.
Cognac - 2 tablespoons (optional)
Flour - 75 g
Eggs - 3 pcs.
Table vinegar - 1 tsp
Sugar - 100 g
Soda - 1/3 tsp

Making the Brownie Chocolate Cake:

Prepare a water bath in which you will cook the dough. To do this, pour water into a large saucepan, and place a smaller saucepan on top, where you mix all the ingredients. Put this structure on fire and put the broken chocolate into pieces.
Melt the chocolate and add the butter.
Next, add sugar, cocoa powder and mix everything. For taste, you can add cognac or brandy if you wish.
Rub the eggs with a spatula to get a homogeneous mass, and add it to the food.
Add flour and stir to form a thick and stringy dough.
Add slaked soda in vinegar and mix again.
Add crushed walnuts and stir.
Pour the dough into a warm oiled pan and place in a preheated oven to 180 ° C for 20 minutes.
Check the readiness by piercing the stick: after piercing the cake, the pin should remain wet, i.e. the cake should be slightly under-baked. This makes the Brownie tender.
Chill the cake and cover with the bain-marie chocolate icing. To do this, melt the chocolate and mix with condensed milk. This glaze will remain soft and crusty. To freeze the icing, melt the chocolate in butter and milk.
Put the finished Brownie Chocolate Pie in the refrigerator for 10 hours.

Snickers birthday cake

Delicious cake that tastes like a Snickers bar. It is prepared quite simply, and all the necessary products are available. The peanuts in the filling can be chopped or left intact.

Ingredients:

Egg - 4 pcs.
Sugar - 150 g
Baking powder - 1 tsp
Flour - 100 g
Cocoa - 20 g
Boiled condensed milk - 400 g
Butter - 200 g
Peanuts - 200 g
Creamy cracker - 200 g

Making a Snickers cake:

Separate the whites from the yolks.
Add half of the sugar to the yolks and beat until the mass turns white and increases in volume.
Begin to beat the whites with a mixer until fluffy, stable foam, gradually adding in portions the remaining half of the sugar.
Add 1/3 of the proteins to the yolks and mix.
Combine flour with baking powder and cocoa and add to the mass with yolks.
Then add the remaining proteins and mix gently with a bottom-up motion.
Place the parchment in the mold and pour the dough so that it fills the container 2/3 of the height.
Send the biscuit to bake in a preheated oven to 180 ° C for 40 minutes.
Cool the finished biscuit on a wire rack and cut into two parts.
Combine the condensed milk with soft butter and whisk until smooth.
Add peanuts to butter cream and stir.
Place the first crust on a serving platter and spread the cream.
Cover the filling with the second crust and decorate the cake as desired.
Put it in the refrigerator for an hour to freeze the cream.

New Year's cake "Bird's milk"

Airy soufflé covered with a thick layer of delicious chocolate glaze … Bird's milk cake. Both adults and children will enjoy this dessert.

Ingredients:

Butter 73% - 50 g for the crust, 150 g for soufflé and glaze
Icing sugar - 50 g for the crust, 180 g for soufflé and glaze
Eggs - 1 pc.
Flour - 140 g
Condensed milk - 150 g
Gelatin - 20 g
Citric acid - on the tip of a knife
Egg white - 3 pcs.

Making the Bird's Milk cake:

For shortbread, whisk the butter and icing sugar. Beat the egg into the mass and beat until smooth. Gradually add flour and knead the dough.
Put the resulting mass in a thin layer on a baking sheet with parchment paper. Bake it in the oven for 10 minutes at 200 ° C.
Cut the finished cake to the size of a split form and put it in this container. This will be the base of the cake.
For the soufflé, soak the gelatin in a little water and let it swell. Then add sugar and put it on low heat. While stirring constantly, heat until the sugar and gelatin are completely dissolved, without bringing to a boil. Then cool the liquid a little.
Whisk softened butter at room temperature with a mixer and gradually add condensed milk to make the butter cream a homogeneous consistency.
Beat the egg whites until a thick white foam and add citric acid to thicken the mass. Then add warm gelatinous mass with butter cream and whisk.
Pour the resulting soufflé into a mold with a shortbread cake and send to the refrigerator until it solidifies.
For the chocolate glaze, melt the chocolate, add the butter and stir. Lubricate the finished cake with the resulting mixture and put it in the refrigerator again to freeze the icing.

Classic cake "Prague" according to GOST

Classic New Year cake "Prague" according to GOST

With an unusually delicate texture and creamy chocolate taste. Simple and delicious cake "Prague" made according to the recipe from the USSR. A nutty mix will give a famous cake a new sound.

Ingredients:

Flour - 1 tbsp.
Sugar - 3/4 tbsp.
Eggs - 6 pcs.
Cocoa powder - 1 tablespoon in the dough, 1 tbsp. in cream
Butter - 250 g for cream, 60 g for dough
Condensed milk - 6 tbsp. l.
Egg yolk - 3 pcs.
Water - 1 tablespoon
Nuts - for sprinkling the cake

Cooking the classic Prague cake in accordance with GOST:

Separate the egg whites from the yolks.
Whisk the whites into a light foam, add half the sugar and beat until firm peaks.
Mash the yolks with the remaining sugar until white.
Combine the protein and yolk masses.
Combine flour with cocoa and add to the egg mass.
Melt the butter, not boiling, and add to the dough.
Stir the mixture and place in a baking dish lined with baking paper.
Send the cake to a preheated oven to 180 degrees and bake until tender, i.e. to a dry torch.
Cut the finished cake into two parts.
For the cream, pour the egg yolks into a bowl, add the condensed milk and whisk the mixture.
Add cocoa powder, pour in water, whisk the mixture and heat with constant stirring over low heat, bringing it to the consistency of thick sour cream.
Suck the mixture and add softened butter.
Beat the cream with a mixer.
Spread the biscuit cakes with cream, the thickness of which can be of any thickness.
Decorate the cake as you like.

New Year's cake "Medovik"

The good old Medovik cake will never lose its popularity, despite the large assortment of modern pastries. The honey aroma and taste will not leave anyone indifferent.

Ingredients:

Eggs - 3 pcs.
Sugar - 100 g
Honey - 4-5 tablespoons in the dough, 1 tsp. for impregnating cakes
Baking soda - 1 tsp
Flour - 150 g
Boiled condensed milk - 250 g
Cream 30% fat - 300 ml
Warm water - 100 ml

Making a cake "Medovik":

Put honey and soda in a saucepan and heat for 2-3 minutes over low heat, stirring constantly, to get an amber mass.
Combine eggs with sugar and beat with a mixer until they increase in volume and light mass. Add it 1 tablespoon at a time to hot honey, without ceasing to stir the mass so that the eggs do not curdle from the high temperature.
Sift the flour through a sieve and gradually add to the products.
Heat and knead light and airy biscuit dough.
Place the dough in a greased pan and place it in a preheated oven to 160 ° C. Bake the crust for 40-45 minutes. Check the readiness by piercing the biscuit with a wooden stick: there should be no sticking on it.
For the cream, beat the cooled cream with a mixer with condensed milk until stable peaks and divide the finished cream into 3 parts.
To soak, mix honey with warm water.
Cut the finished biscuit into three cakes, and grease each with impregnation and cream.

Birthday cake "Day and Night"

Contrast cake "Day and Night" exists in several variations: soaked in condensed milk, sour cream or custard. Any recipe is not difficult to prepare. Consider a simple standard cake recipe that instantly becomes juicy thanks to the sour cream soak.

Ingredients:

Eggs - 2 pcs.
Sugar - 100 g for the dough, 3 tbsp. for cream
Flour - 250 g
Sour cream 15% fat - 250 ml for dough, 350 g for cream
Cocoa powder - 1 tablespoon
Salt - a pinch
Soda - 0.5 tsp

Making a Day and Night cake:

Beat eggs with sugar with a mixer on high speed until the volume is 4 times.
Mix flour with baking soda and salt, and add to the egg mass in several steps.
Add sour cream and stir to make a fluffy creamy dough.
Pour half of the dough into a baking dish lined with paper.
Add cocoa to the remaining dough, stir and pour into another mold.
Bake the cakes in a preheated oven to 180 ° C for 15 minutes so that the match comes out dry.
For cream, combine sour cream with sugar and beat with a mixer until fluffy.
Collect the cake. Put the dark crust on a dish and cover it with cream. Leave for 5 minutes to stabilize. Then put the white crust on top and cover it with the sides of the remaining cream.
Decorate the cake as you like, cover and refrigerate for 3 hours.

Napoleon cake"

To make the Napoleon cake even tastier and more unusual, add fresh berries. The White Rat loves them very much. You don't have to spend a lot of time to create this confectionery miracle, because Napoleon is made from purchased puff pastry.

Ingredients:

Frozen puff pastry - 1 kg
Milk - 1 l
Eggs - 4 pcs.
Sugar - 100 g
Flour - 3 tablespoons
Butter - 150 g
Vanillin - 1 pack
Raspberries - 300 g

Making the Napoleon cake:

Defrost the puff pastry naturally and roll it into a thin layer of about 2-3 mm. Place it on a baking sheet and bake in the oven at 180 ° C for 15 minutes. Cool the finished cakes.
For the cream, beat the eggs with sugar and vanilla with a mixer until lightly foamy. Add flour and beat again until smooth.
Heat the milk to a temperature of 37 ° C and add beaten eggs with flour to it.
Place the saucepan on the stove and stir well, heat over low heat to prevent lumps from forming.
When the mixture becomes stringy, remove the pan from the heat.
In a slightly cooled but hot cream, add softened butter and beat with a mixer.
Grease all the cakes generously with cream and decorate the top of the cake with whole berries of raspberries, blueberries, strawberries, etc.
Put Napoleon in the refrigerator for 1 hour to soak.

New Year's cake "Rafaello"

Delicious, delicate and refreshing pastries with coconut in combination with delicate creamy chocolate cream will leave no one indifferent. This is a simple culinary masterpiece flavored with Rafaello sweets.

Ingredients:

Coconut flakes - 350 g for biscuit, 50 g for dusting
Eggs - 6 pcs.
Sugar - 350 g
Salt - a pinch
White chocolate - 500 g
Cream with a fat content of at least 30% - 750 ml

Making the Rafaello cake:

Chop the white chocolate and bring the cream to a boil. Combine the products and stir until the chocolate is completely dissolved. Cover the mass with a lid and send to the refrigerator for 5-6 hours. Then beat the cooled mixture with a mixer until smooth and tender.
For a biscuit, combine the eggs with sugar, salt and stir. Place in a water bath and, stirring, heat to 60 ° C.
Then beat the egg-sugar mixture with a mixer until a fluffy foam is obtained and the mixture cools down to room temperature.
In the whipped egg and sugar mixture, stir in the coconut flakes and place the dough in a lined with baking paper and oiled.
Send the cake to bake in the oven at 180 ° C for 10-15 minutes.
Cool the finished biscuit for 10 minutes, remove the paper and cut a circle out of the dough, put it on a dish and brush with a 2 cm layer of cream.
Cut the rest of the cake into pieces of different sizes and mix with the cream. Put the mass on the base cake in the form of a slide.
Sprinkle the collected cake with coconut and refrigerate for 10 hours.