In the past, when our grandmothers spent all their time at home, they had the will and desire to prepare a variety of cakes. To complete their day, they would opt for those cakes whose preparation takes a long time. We will agree that these, home-made traditional cakes, are the tastiest in the world.
We don’t know if it’s because of the time invested, or because of the effort and love invested. What we know is that today, housewives have less and less time for the kitchen.
This is the fault of the modern age, which imposes various jobs on us, so in the race against time, we hardly get to take a break. During the days when the housewife rests at home, she does not know what should be done first.
One of the wishes on the list is to make a treat. And, precisely because of the lack of time, it is likely that we choose the fastest treats. Well, they can be delicious too, if the little time we spend on preparation is spent with love.
In supermarkets, you can find various ready-made fillings and cakes and cookies themselves, and you can also buy ready-made crusts, the preparation of which burdens most housewives. Even experienced ones, because sometimes one small thing can spoil the whole journey, so that the time invested in preparation will be in vain.
In addition to the large selection, choose the crusts that are the most delicious to you – suitable, and prepare a delicious cake in no time. You will definitely only need to prepare some delicious filling, and we offer you a couple of simple and quick recipes for easy preparation.
Cake with finished crust and raspberries
Necessary ingredients for preparation:
- 1 package of ready-made crusts (vincini)
- 450 grams of raspberries
- 700 grams of sour cream
- 250 grams of powdered sugar
- 300 grams of ground plasma
- 500 grams of whipped cream
Way of preparation:
Mix the sour cream with the sugar with gentle movements so that the sugar dissolves, but be careful not to melt the cream, so mix gently. Then add the ground plasma, and also slowly mix to make a uniform filling. Whip the whipped cream separately.
Unwrap the skins, and you can sprinkle each skin with a little raspberry juice or milk to make them softer, although this is not necessary. The filling goes over the first crust, then a row of raspberries and whipped cream. Continue stacking the cake using the same procedure, and spread the filling, raspberries and whipped cream so that it is for three crusts.
Just cover the last crust with whipped cream or decorate to taste, then put the cake in the fridge to harden and cool before serving.
*** Instead of raspberries, you can use strawberries, cherries, or a mix of red fruits. The cake is very tasty, juicy and soft, and the fruit gives it a special refreshing taste. Instead of sour fruits, you can choose something sweet, like bananas. Try more combinations, so that you always get a different cake, yet proven and very tasty.
Vincini ready-made crusts are very tasty, and for an even juicier taste, top them with a little plain or chocolate milk, or with some sweetened juice.
Cake with ready crusts and plasma
Necessary ingredients for preparation:
- 1 package of ready-made crusts
- 200 milliliters of chocolate milk
- 500 grams of margarine
- 250 grams of powdered sugar
- 300 grams of ground plasma
- 2 glasses of sour cream
- 500 milliliters of sweet cream
- 2 whipping creams
Way of preparation:
Beat the margarine with powdered sugar until foamy, then add the ground plasma and mix. Add the sour cream immediately afterwards, then gently stir to combine everything. Whip the sweet cream separately.
Unwrap the crusts, then place the first crust on the appropriate tray. Pour a little chocolate milk over it, then spread a part of the filling over the crust, then a part of the sweet cream over the filling. Stack the cake in the same order, with the last crust remaining “bare”. More precisely, whipped cream goes over it.
So, whip the whipped cream with a little milk or sour water, and spread it evenly over the entire cake. Decorate it additionally according to your taste, and then leave it in the frieze to set before spreading it.
Chocolate cake with ready crusts
Necessary ingredients for preparation:
- 1 package of ready-made crusts (round if possible)
- 500 milliliters of sweet cream
- 400 grams of dark chocolate
- 200 milliliters of chocolate milk
Way of preparation:
Heat the sweet cream over low heat. It doesn’t need to boil, just warm. Then remove it from the heat and add the chocolate, preferably chopped, and stir until the chocolate melts completely. Leave the filling aside to cool completely.
Then put it in the freezer for a couple of hours so that it hardens well. If you’re in a hurry, put the filling in the freezer for half an hour.
Now beat the well-cooled filling with the help of a mixer, so that it becomes creamy. The filling prepared in this way is actually called ganache.
Unwrap the crusts and soak each one with a little chocolate milk. Fill the crusts with the prepared filling, and finally the cake with the filling and cover it on all sides. To taste, additionally decorate with whipped cream, sweet cream or ordinary whipped cream, then store in the refrigerator to set and cool, then serve.
Black Forest cake with ready crusts
Necessary ingredients for preparation:
- 1 package of ready-made crusts
- 200 milliliters of cherry juice
For I fil
- 500 milliliters of sweet cream
- 200 grams of dark chocolate
- 700 grams of cherries (from compote)
For II fil
- 500 milliliters of sweet cream
- 150 grams of powdered sugar
- 2 bags of vanilla sugar
Way of preparation:
To prepare the first filling, heat the sweet cream so that it is very warm, but it does not need to boil. Then add the chocolate, broken into cubes, and stir until the chocolate melts completely. As soon as you add the chocolate, you can remove the pan from the heat and then stir to combine everything.
Now leave the filling to cool, and when it cools completely, put it in the freezer for a couple of hours, or as long as you have time. The colder it is, the better, because you need to whip it afterwards. Therefore, beat the cooled filling so that it becomes foamy.
Do not overmix, it only takes half a minute to whip up a good ganache.
In a separate bowl, whip the sweet cream together with powdered sugar and vanilla sugar. That’s the second filling.
Next comes the filling of the crust. Place the first crust on a suitable tray, then sprinkle some cherry juice to soak it. Then spread it with the ganache filling, then spread the cherries over the filling. The second crust goes, over it goes the white filling, then over the cherry filling.
Finish the cake with the third crust, which you can decorate according to your taste. Place the cake in the fridge to set and cool, then cut and serve.
White rose cake
Instead of ordinary ready-made crusts, similar to pastry, use ready-made rosen crusts and prepare a very tasty cake. There are many combinations, however, we personally liked the cake called “white angel” the most. It’s great for all occasions, with such a light and creamy taste.
It is also an excellent choice as a gift to someone, and first of all to yourself. It is ready in no time, and here we are talking about cakes that are easy and quick to prepare.
Necessary ingredients for preparation:
- 1 pack of rose petals
- 1 liter of milk
- 200 grams of sugar
- 3 vanilla flavored puddings
- 250 grams of margarine
- 200 grams of white chocolate
- 100 grams of powdered milk
Way of preparation:
Separate about 200 milliliters from a liter of milk, then mix the pudding into it. Pour the remaining 800 milliliters into a suitable saucepan, add sugar, and cook at a moderate temperature.
As soon as the milk in the pot starts to boil, add the whipped pudding gradually. Continue to stir constantly to make a uniform pudding, without lumps. Mixing is also important so that it doesn’t burn, and pudding can do that.
Remove the finished pudding from the stove and let it cool. Only when the pudding has cooled down well, add margarine and milk powder to it and mix to make a smooth and creamy mixture, or filling. Melt the chocolate and add it to the filling, and now mix everything well once more.
The filling is ready, and now comes the filling. Unwrap the covers and simply fill them with the prepared filling, making sure to spread it nicely so that there is enough for all the covers.
You can additionally “spice up” the cake with some ground hazelnuts or walnuts, by sprinkling it on the filling. You can also use some fruit, and you can also use a little grated chocolate. Everything according to your taste, try several variants and judge which one is the tastiest.
By all means, put the finished cake in the refrigerator to set well, preferably overnight, because the crust needs to absorb the filling well. Then cut and serve.
Chocolate Rose Cake
It would be a shame not to mention the chocolate rose cake. The white one is so refined, it tastes and looks very nice, and the chocolate one… It’s also really fantastic, and we especially recommend it to those who love chocolate. It’s a real chocolate bomb.
They are prepared in a similar way, so very simply…
Necessary ingredients for preparation:
- 1 pack of rose petals
- 1 liter of milk
- 12 spoons of sugar
- 4 chocolate-flavored puddings
- 250 grams of margarine
- 200 grams of dark chocolate
- 150 grams of roasted hazelnuts
Way of preparation:
You also need to make a pudding, using the following procedure. Mix the pudding in a little milk, and put the rest with sugar to boil. When the milk boils, add the whipped pudding and stir continuously until it boils, that is, it thickens and becomes even.
Then remove the pan from the stove and let the pudding cool down. Only add margarine to the cooled pudding, and with the help of a mixer, mix the filling for a few minutes, so that it becomes creamy and uniform.
Melt the chocolate and then add the filling, and now stir the filling once more to make it uniform.
If you have raw hazelnuts, first roast them a little, because that way the taste is more intense. Then chop them, and you can also grind them. We still recommend chopped, so that you can feel it through the cake.
Unwrap the covers and start filling. Spread a little filling on each crust and sprinkle hazelnuts over the filling. You can also use almonds or walnuts, and according to the original recipe, hazelnuts are used, because they are the right combination with chocolate.
So, stack them in order, and you can decorate the last crust with melted chocolate or whipped cream to your taste. Refrigerate the finished cake for a couple of hours, because it is necessary for the crust to absorb the filling nicely. Only then cut the cake and serve.
…There, now that you have the recipes, it may be difficult to decide which cake to make, but at least you have a choice. It is clear that a delicious cake sometimes just needs a little time and will. If you are not good at preparing pasta, don’t give up – here is a great solution. Prepare a cake with ready crusts and enjoy the delicious taste.
The recipes have been tested several times, so we recommend that you write them all down and try them yourself over time. Pleasant!
