Sweet Desserts For Those Who Are Tired Of Easter Cakes

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Sweet Desserts For Those Who Are Tired Of Easter Cakes
Sweet Desserts For Those Who Are Tired Of Easter Cakes

Video: Sweet Desserts For Those Who Are Tired Of Easter Cakes

Video: Sweet Desserts For Those Who Are Tired Of Easter Cakes
Video: Best of Colorful | So Yummy Cake Recipe Tutorials | Satisfying Dessert Recipes 2023, June

We have already told you how to bake an Easter cake according to the recipes of Moscow pastry chefs. However, nobody canceled the freedom of creativity. Why not diversify the traditional meal with unusual but insanely delicious desserts? Once again, the masters of culinary art came to the rescue, who told in detail how to prepare the delicacies served in the best restaurants in the city. By the way, if you like them, it is not at all necessary to wait for the next Easter to serve them to the table. And this is their undoubted plus.

Matcha Japanese cake

Pancake cake with mascarpone cream and aromatic Japanese matcha tea from the author's menu of the brand chef Sergey Sushchenko Hungry Chef ("Chaikhona No. 1" by the Vasilchuk brothers).


Ingredients (for 1 cake):

For pancakes:

  • Milk - 1 l
  • Vegetable oil - 4 tbsp. l.
  • Sugar - 4 tbsp. l.
  • Matcha tea - 2 tbsp l.
  • Flour - 2 cups
  • Eggs - 5 pcs.

For the cream:

  • Egg - 1 pc.
  • Powdered sugar - 160 gr.
  • Cream (33%) - 250 ml
  • Mascarpone cheese - 380 gr.
  • Gelatin - 7 gr.
  • Matcha tea - 7 gr.
  • Vanillin - 1/2 sachet

For strawberry sauce:

  • Fresh strawberries - 400 gr.
  • Sugar - 100 gr.

Cooking method:

  1. Prepare pancake dough: beat 4 eggs with sugar until frothy, pour in milk and gradually start adding flour, stirring continuously. Pour matcha tea into the dough and stir again thoroughly. Add vegetable oil to the dough to avoid burning the pancakes.
  2. Fry the pancakes in a preheated skillet, slightly greased with vegetable oil. After all the pancakes are done, let them cool down.
  3. To prepare the cream for the cake: beat the yolk with sifted icing sugar. Add 60 ml cream and mascarpone cheese to the whipped yolks, whisking. Whisk in 140 ml of cream separately. Combine the two masses obtained.
  4. Dissolve the gelatin in a water bath with the addition of 50 ml of cream. Then add vanillin and gelatin to the cake cream. Finally add matcha tea and stir.
  5. To assemble the cake: put the first pancake on a plate and brush it with cream (about 35 g), do the same with the remaining pancakes. Do not grease the top of the cake with cream, instead spread it over the edges. Cover and refrigerate the finished cake for 3 hours.
  6. For strawberry sauce: Cut strawberries into small pieces and knead well until juiced. Add sugar and let it brew until it is completely dissolved.
  7. Remove the finished cake from the refrigerator. When serving, pour over strawberry sauce and sprinkle with matcha and powdered sugar, garnish with basil leaves if desired.

Chocolate muffin with cherry sauce

Recipe from the pastry chef of the Blok restaurant.



For the cupcake:

  • Vegetable oil - 80 gr.
  • Sugar - 80 gr.
  • Strong tea - 150 gr.
  • Flour / s - 150 gr.
  • Black pepper - 10 gr.
  • Honey - 90 gr.
  • Soda - 5 gr.
  • Salt - 4 gr.
  • Chocolate - 70 gr.

For cherry jelly:

  • Cherry s / m - 400 gr.
  • Sugar - 90 gr.
  • Pectin - 6 gr.
  • Cinnamon stick

Cooking method:

  1. To make a cake, boil butter, sugar and honey in a water bath.
  2. Mix with loose ingredients, add tea and pour into molds.
  3. Bake at 160 degrees for 18 minutes.
  4. To make the cherry jelly, combine all the ingredients, bring to a boil and then refrigerate. Serve with a warm cake.

Pumpkin pie with honey and cinnamon

Recipe from the chef of the Craft Kitchen restaurant Alexander Borzenko.


Ingredients (for 4 servings):

  • Pumpkin - 200 gr.
  • Apples - 150 gr.
  • Sugar sand - 60 gr.
  • Corn starch - 40 gr.
  • Vanilla sugar - 7 gr.
  • Cinnamon - 7 gr.
  • Cottage cheese - 350 gr.
  • Chicken egg - 3 pcs.
  • Sour cream 30% - 60 gr.
  • Vanilla ice cream - 1 scoop
  • Honey - to taste

Cooking method:

  1. Cut the pumpkin into small cubes.
  2. Peel and core the apples, cut into thin slices.
  3. Bake the pumpkin in the oven at 180 degrees, no more than 7 minutes.
  4. Mix all ingredients and baked pumpkin until smooth.
  5. Put the mixture in a baking dish and place in a preheated oven.
  6. Bake for 35-40 minutes at 180 degrees.
  7. Serve the cake with honey and a scoop of vanilla ice cream.

Li-non with banana and strawberries

A tube of unleavened dough with strawberries and banana from the brand-chef Sergei Sushchenko ("Chaikhona No. 1" by the Vasilchuk brothers).


Ingredients (for 2 servings):

  • Puff pastry - 120 gr.
  • Flour - 30 gr.
  • Banana medium
  • Fresh strawberries - 80 gr.
  • Vanilla ice cream - 70 gr.
  • Vanilla sauce - 100 gr.
  • Powdered sugar - 2 tsp
  • Cinnamon - 2 pinches

Cooking method:

  1. Roll out the dough thinly in the shape of a circle, fry in a pan on both sides until golden brown.
  2. Prepare the filling: cut the banana and strawberries into small pieces, lay them evenly on a fried flatbread, sprinkle with powdered sugar and cinnamon, and wrap in a roll.
  3. Place the roll in the center of the plate. Pour the vanilla sauce on one side, add a scoop of vanilla ice cream on the other side. Sprinkle the icing sugar over the dish.

Pistachio cake

Recipe from Gregory Doyenne - Creative Pastry Chef HEELOE PIPLE!



For the cupcake:

  • Butter - 110 gr.
  • Sugar - 80 gr.
  • Beaten eggs - 110 gr.
  • Wheat flour - 50 gr.
  • Almond flour - 120 gr.
  • Soda - 1.5 gr.
  • Pistachio powder - 60 gr.
  • Corn starch - 60 gr.
  • Pistachio paste 100% - 30 gr.
  • Amarena cherry - 40 gr.
  • Fresh frozen cherries - 40 gr.
  • Salt - 2.5 gr.
  • Pistachios - 30 gr.
  • Candied fruits - 80 gr.

For the chocolate coating:

  • White chocolate - 100 gr.
  • Grape oil - 10 gr.

Cooking method:

  1. Cupcake preparation: beat butter and sugar until fluffy, add beaten eggs in three passes.
  2. Mix dry ingredients, sift, add crushed pistachios.
  3. Combine both masses and add pistachio paste and candied fruits, and then dried cherries, cut in half.
  4. Bake 700 grams each in a silicone mold (in the form of a donut) at 150 degrees until tender (35-40 minutes). Refrigerate.
  5. Melt chocolate in a water bath, add grape oil. Mix. Cool before use until slightly thickened.
  6. Pour chocolate on top of the cake and sprinkle with chopped pistachios.

Chocolate Oreo

At the end of our selection - a bonus recipe: a gentle milkshake with creamy vanilla foam in a waffle cup from the new cocktail menu of the brand-chef bartender Alexei Mochnov ("Chaikhona No. 1" by the Vasilchuk brothers).


Ingredients (per serving, 200 ml):

  • Milk (3.2%) - 50 ml
  • Ice cream, sundae - 140 gr.
  • Oreo cookies - 1 pc.
  • Chocolate sauce - 10 ml
  • Waffle cone for decoration (optional)
  • Whipped cream for garnish (optional)

Cooking method:

  1. Load all ingredients into a blender and beat until smooth.
  2. Pour the cocktail into a glass. Serve with a waffle cup filled with whipped cream.

Photo: archives of press services

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