Top 5 Cake Dessert Recipes


This page constitutes of dessert ideas that are cake recipes which take no more than an hour to do! Cake preparation is not as difficult as it sounds as long as one puts their heart and soul into baking cakes for their loved ones or anyone that they would want to share their love for Gateau with 🙂 so why not trying to whip up a simple cake recipe?

List and Recipes of Cake Desserts


375 grams of flour
1 teaspoon baking soda
180 grams of sugar
1 packet of vanilla sugar
1 pinch of salt
1 egg
1 egg yolk
180 grams butter (cold)
30 grams spoon biscuit
Flour (for rolling out)

1.25 kilograms of apple
30 grams of raisins
30 grams of almond
1 pinch of cinnamon (ground)

100 grams of powdered sugar
2 tablespoons of lemon juice

Combine the flour and baking powder & mix them in a bowl. In the middle press a trough and add sugar, vanilla sugar, salt, egg and yolk. Spread the butter in small flakes on the edge of the flour. Mix everything first with the kneading hook of the hand stirrer, then knead with the hands to a smooth dough. Dough in a wrapper and refrigerate for at least one hour.
Pare apples into quarters and cut into small pieces. Mix the apples, raisins, almonds and cinnamon. Preheat the oven to 200 degrees, circulating air 180 degrees, gas level 4. Knead the dough again briefly and roll out about 2/3 of it on a little flour to a round plate (about 32cm diameter). Place a baking dish (diameter 26cm) laid on the base with baking paper, forming a 3cm high dough edge.
Sprinkle the sponge biscuit finely and sprinkle on the pastry. Place the apple filling on top. Roll the remaining dough into a dough cover (diameter 26cm) and place on the filling. With a fork, position the edge of the dough. Bake the cake in the preheated oven on the middle shelf for about 40 minutes.
Mix the powdered sugar and lemon juice to a smooth and thickly pouring. Place the warm apple cake on top of it or in fine strips. It tastes lukewarm best.

Sliced apple pie


Knead dough:
150 g wheat flour
100 g sugar
1 Pr. salt
1 Egg
100 g soft butter or margarine
1 kg sour cherries
100 g sugar
about 1 tbsp sugar
150 g wheat flour
100 g sugar
100 g soft butter or margarine

1. Knead dough:
Mix the flour with the ingredients in a mixing bowl. Add remaining ingredients and mix everything with a blender (kneading hook) shortly to the lowest, then to the highest level to a dough. Then shape it into a ball and put it in a wrapping film for about 30 minutes. Meanwhile, grease the floor of the show and preheat the oven.

2. Filling:
Wash and peel the cherries. Mix the cherries with sugar and let them stand for juice. Bake 2/3 of the dough on the bottom of the puff. Insert the dough base several times with the fork and place the baking mould edge. Push the mould on the grill into the oven and pre-bake. Baking time is about 12 minutes.

3. Place the mould on a griddle and allow the ground to cool slightly. Boil the cherries with juice in a saucepan, drip them on a strainer, collect the juice and measure 250 ml, then add water. Stir water with 4 tbsp of the juice. Bring the remaining liquid to a boil. Stir the stirred foodstuffs into the liquid taken from the oven and cook briefly. Stir in the cherries, season with sugar and allow to cool slightly.

4. Form the rest of the dough into a long roll, place the edge on the ground and press against the mould to create a 2 cm high edge. Spread the cherry on the pre-baked ground.

5. Streuselteig:
Add the flour in a mixing bowl and add the remaining ingredients for the sprinkles. Mix the ingredients with the mixer (stirring bars) to the desired size and distribute them on the filling. Put the mould back on the grill in the oven and bake the cake. Baking time: about 40 min.

6. Leave the cake in the mould for about 15 minutes. Then carefully remove the edge of the cake with a knife and remove the spring mould edge. Loosen the bottom of the baking tray, but leave the cake to cool on a cake rack.

Sliced Cherry Cake


Fresh Milk cream 60 grams
sweet, bitter chocolate (chopped) 85 grams
vanilla extract 1/2 tsp
salt-free cream 110 grams
sugar 110 grams
eggs 2
low gluten flour 110 grams
baking powder 1 tsp
sugar powder & raspberry at own preference

1. Soften the salt-free cream and sugar with a whisk (or electric stirrer) whipped to creamy

2. After the whole egg breaks up, add the softened cream in the above step for consistency, then add vanilla extract and mix well.

3. Sieve low-gluten flour and baking powder mix well

4. The batter into the average of two have been wiped and scattered flour in the circular mould, and then smooth the surface

5. Place in an oven at a preheated temperature of 180 ° C and bake for 20-25 minutes. After baking, with bamboo stick poke to see the middle part of the middle, as long as there are no sticky parts on the baked goods, put them on the grid to cool.

6. To make the chocolate filling, boil the milk cream and pour it into the chopped bitter chocolate for 2-3 minutes to soften the bitter chocolate and slowly mix it to the consistent state and add the softened salt-free cream along with vanilla extract and mix well. Into the refrigerator for 10 minutes, so that chocolate stuffing becomes harder, and then into the squeeze bag (you can not fit into the squeeze bag, apply directly with a spatula)

7. On one of the layers of the cake, place the chocolate stuffing, and another layer afterwards with applied pressure.

8. Sprinkle with powdered sugar on the surface and put any topping of your choice, preferably raspberries

Victoria Sponge Cake


225 grams of flour
One organic egg yolk
75 grams of sugar
One packet of vanilla sugar
125 grams butter (cold)
Flour (for rolling out)
dried legumes (for pre-baking)

650 grams of blackberries
One organic orange (small)
75 grams of butter
Four organic eggs
180 grams of sugar
One packet of vanilla sugar
500 grams of mascarpone
250 grams of cream quark
60 grams Soft wheat semolina (fine)
1.5 tbsp creamed pudding powder (15 g)
Four tablespoons blackberry jam
350 Whipped cream

1. Place the flour in a bowl and squeeze a trough. Add the egg yolks, sugar and vanilla sugar to the bowl and spread the butter in small pieces on the edge of the flour. Mix everything with the kneading hooks of the hand mixer to a smooth dough. Cover the dough for 30 minutes in the refrigerator.
2. Preheat the oven to 180 degrees, circulating air 160 degrees, gas level 3.
3. Dough out the flour to a dough (Ø 34 cm). Place a baking dish (Ø 26 cm) laid out on the base with baking paper, forming a dough edge about 4 cm high.
4. Spread the dough with baking paper and fill with the pods. Bake in preheated oven for about 12-15 minutes. Remove the legumes and the baking paper, bake the dough in the hot oven for another 8-10 minutes.

1. Rinse the blackberries and pat dry. Rinse the orange hot, dab dry and peel the peel all around, squeeze the juice. Butter in a small pot.
2. Separate the eggs. Beat egg yolks, sugar, vanilla sugar, orange juice and peel with the whisks of the hand mixer. Add mascarpone, curd and liquid butter and stir. Add the semolina and the pudding powder. Beat the egg whites stiff and lift them under the mascarpone cream.
3. Sprinkle on the hot pre-baked pastry and spread half of the blackberries. Apply the mascarpone mass. Cake in the oven on the 2nd rail from below for about 40-50 minutes. Remove and allow to cool on a cake rack completely in the mould.
4. Cut the cake out of the mould and place on a pie plate. Whip the cream stiffly and spread over the cake. Remove the remaining blackberries.

Tip: Bake the cake the day before and place it in the refrigerator overnight. Serve with cream and fresh fruits before serving and serve cold.

Mascarpone cake with blueberries


Egg yolk 6 grams
salt 1.8 grams
138 grams flour
oil 4.5 grams
50 grams powdered sugar
baking powder 1.8 grams
water 43 grams
egg white 6 grams
sugar 98 grams
Tata powder 3 grams

1. First, add the flour and the baking powder in the ready-made flour, afterwards, sieve the flour into a clean basin.
2. After adding water, add oil to the water.
3. After breaking the egg, separate egg white and egg yolk, egg yolk into the oil basin, add salt and sugar powder into the oil and water together with stirring. After this, mix the dissipated egg yolk then add flour and baking powder. Stir in a direction that is consistent and slow.
4. Put the egg white, sugar, Tata powder, in the egg machine with rapid mixing, then the egg white to be in neutral form.
5. Take 1/3 of the protein and egg yolk from the pot and stir, stir again after the addition of the remaining 2/3 of the protein stir even after pouring into the baking pan after smoothing.
6. Finally, into the oven, bake for 30 minutes.

Fruit Cake