4 easy and delicious cake recipes for dessert

Find out how to prepare practical and irresistible options to delight family and friends

Tarts are delicious desserts and can be served on any occasion. Prepared with a biscuit base, they can receive the most varied filling flavours. Furthermore, they are ideal for those who want to satisfy their sweet tooth without wasting too much time in the kitchen. That’s why we have selected four irresistible recipes to enjoy over the weekend. Watch!

Cake Dutch

ingredients

Pasta

• 200 g of corn starch biscuit
• 1/2 cup butter
• 200 g of chocolate-covered biscuits

Filling

• 395 g of condensed milk
• 3 egg yolks
• 1/5 cup milk
• 20 g unflavoured powdered gelatine
• 5 tablespoons of hot water
• 3 egg whites
• 4 tablespoons of sugar
• 200 g of cream

Roof

• 170g chopped semi-sweet chocolate
• 1 tablespoon butter
• 2 tablespoons of water

Preparation method

Pasta

Place the cornstarch biscuits in the blender and blend until they are reduced to crumbs. Transfer to a container, add the butter and mix until the dough has the consistency of wet sand. Line the bottom of a mold with a removable base with the dough and bake at medium temperature for 10 minutes. Then turn off the oven, wait for it to cool and place the chocolate-covered biscuits on the sides. Reserve.

Filling

In a pan, place the condensed milk, egg yolks and The milk and cook over medium heat, stirring constantly, until you obtain a smooth consistency. Turn off the heat and set aside. Place the gelatin and water in a container and mix until dissolved. Add the reserved cream and stir to combine. Reserve.

Place the egg whites and sugar in a pan and cook over low heat, stirring constantly, for 5 minutes. Turn off the heat and wait for it to cool. Then transfer the mixture into a mixer and beat until it doubles in volume. Add the cream and the reserved one and beat for another 5 minutes. Pour the cream over the dough and place in the refrigerator for 2 hours. Reserve.

Roof

Place the chocolate in a container and set aside. In a pan, add water and heat over medium heat until boiling. Next, place the container over the water and let the chocolate melt. Then turn off the heat, add the chocolate butter and mix well. Arrange the topping on the cake, unmold and refrigerate for 2 hours. Serve immediately.

Strawberry cake

ingredients

Pasta

• Strawberry wafer biscuit 200 g
• 4 tablespoons margarine
• 200 g of chocolate-covered biscuits

Filling

• 20 g of flavored gelatine powder strawberry
• 1/2 cup hot water
• 400 g of cream
• 1 cup chopped strawberries

Roof

• 4 tablespoons of sugar
• Strawberries to taste

Preparation method

Pasta

In the blender, place the wafer biscuit and grind until crumbly. Transfer to a container, add the margarine and mix until the dough has the consistency of wet sand. Then line the bottom of a removable mold with the dough and bake in a preheated oven at medium temperature for 12 minutes. Turn off the oven, wait for it to cool and place the chocolate-covered biscuits on the sides. Reserve.

Filling

In a container, place the jelly and water and mix until completely dissolved. Add the cream and strawberries and stir to combine. Pour the mixture over the dough and refrigerate until firm.

Roof

Place the strawberries and sugar in the blender and blend until you obtain a syrupy mixture. Place it in a pan and heat over medium heat, stirring constantly, until it thickens. Then, unmold the cake, pour the syrup over it and place in the refrigerator for 2 hours. Serve immediately.

Lemon cake

ingredients

Pasta

• 200 g of margarine
• 100 g of corn starch biscuits
• 200 g of biscuits with lemon filling

Filling

• 850 g of condensed milk
• Juice of 4 lemons
• 400 g of cream
• Lemon zest to taste

Preparation method

Pasta

Place the cornstarch biscuits in the blender and blend until they are reduced to crumbs. Transfer to a container, add the margarine and mix until the dough has the consistency of wet sand. Line a mold with a removable bottom with the dough and bake at medium temperature for 12 minutes. Turn off the oven, wait for it to cool and place the biscuits with the filling on the sides. Reserve.

Filling

In the blender, put the condensed milk, lemon juice and the cream and beat until you obtain a consistent cream. Pour onto the dough, sprinkle with lemon zest and place in the refrigerator for 3 hours. Serve immediately.

Chocolate and caramel cake

ingredients

Pasta

• 200 g of chocolate biscuit
• 4 tablespoons butter

Caramel filling

• 1 cup of sugar
• 1/2 cup water
• 1/2 cup heavy cream
• 1 tablespoon butter

Chocolate filling

• 200g chopped semi-sweet chocolate
• 1 cup cream

Roof

• Chocolate powder for sprinkling

Preparation method

Pasta

Place the chocolate biscuits in the blender and chop until crumbly. Transfer to a container, add the butter and mix until the dough has the consistency of wet sand. Line the bottom of a mold with a removable base with the mixture and place in the freezer for 10 minutes to firm up. Reserve.

Stuffed

In a saucepan, add the sugar and water and cook over medium heat, without stirring, until a golden caramel forms. Turn off the heat, add the cream and butter and mix until smooth. Let it cool and pour it onto the already hard dough. Store in the refrigerator for 30 minutes. Reserve.

In another container, place the chocolate and cream and cook in the microwave for 30 seconds or until the chocolate melts. Mix well until you obtain a smooth cream. Pour over the layer of caramel and level the surface with a spatula. Refrigerate for 2 hours or until set. Sprinkle the cake with chocolate powder to decorate. Unmold carefully and serve immediately.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.