Home baking ceiling: From crisp to soft, from sweet and sour to mellow, to romantic floral fragrance, these cakes will make you the most beautiful boy in your circle of friends

? Moist chocolate cake with strawberry and condensed milk filling ? ?

The perfect combination of moist sponge cake, creamy filling and fresh fruit that everyone can't put it down! ?

? Ingredients

Sponge cake

-3 cups medium-gluten flour

-1 cup sugar-free cocoa powder

-2 tsp baking soda

-½ teaspoon salt

-3 eggs

-1 ½ cup vegetable oil

-1 ½ cups * cream milk * (see note below)

-2 teaspoons vanilla extract

-2 ½ cups sugar

Homemade buttermilk

-1 ½ cup whole milk

-The juice of 2 lemons (let stand for 15 minutes)

For stuffing:

-100 g of butter

-2 cans of condensed milk

-150 g milk powder

-200 g chopped fresh strawberries

? prepare

1. Prepare the oven and baking pan:

-Preheat to 180 °C (350 ° F).

-Grease and flour a baking sheet and line the bottom with greaseproof paper.

2. Make * butter milk:

-Mix the milk with lemon juice and let it rest for 15 minutes.

3. Mix the dry ingredients:

-Sift the flour, cocoa, baking soda and salt. Set aside.

4. Mix liquid ingredients:

-In a separate bowl beat the eggs and add the oil, * butter milk * and vanilla extract.

5. Mixing:

-Add the dry ingredients in two portions and stir gently.

-Add the sugar and stir until well combined.

6. Baking:

-Pour the batter into the baking dish.

-Bake for 25-30 minutes until poked out clean with a toothpick.

-Cool for 10 minutes, unmold and cool completely.

? Filling and Assembly

1. Prepare the filling:

-Melt butter in a saucepan.

-Add condensed milk and milk powder and mix well.

-Stir in the chopped strawberries and cook for a few minutes until slightly thickened.

2. Assemble the cake:

-Cut the cake into 2 or 3 layers.

-Fill each layer with condensed milk cream and strawberries.

-Place the last layer of sponge cake on top.

3. Decoration:

-Drizzle with melted milk chocolate.

-Garnish with fresh strawberries, chocolate shavings or whipped cream.

? Final effect: An irresistible cake, perfect for birthdays, celebrations or treating yourself-pure love in every bite! ?

Sandwich cookies with breadcrumb cream

Ingredients

1 1/2 cups medium gluten flour

1/2 cup granulated sugar

1/2 cup softened unsalted butter

1/4 cup honey

1/4 cup chopped pistachios

1/4 cup chopped walnuts

1/2 tsp powdered cinnamon

1/4 tsp grated cardamom

1/4 tsp salt

1/4 cup softened cream cheese

1/4 cup rock sugar

1/4 cup caramel drizzle

Chopped pistachios and other nuts for garnish

Preparation method

Preheat oven to 350 ° F (175 °C). Line a baking sheet with parchment paper.

In a large bowl, beat the softened butter together with the sugar until light and fluffy.

Add honey and stir until well combined.

In a separate bowl, whisk together the flour, cinnamon, cardamom, and salt until smooth.

Gradually add the dry ingredients to the wet ingredients and mix until well combined.

Add the chopped pistachios and walnuts.

Form the dough into small balls and slightly flatten with the palm of your hand. Place on prepared baking sheet.

Bake for 10-12 minutes until golden brown around the edges. Allow the cookies to cool completely.

While the cookies are cooling, prepare the filling. In a small bowl, beat the cream cheese together with the rock sugar until smooth.

Once the cookies have cooled, spread the flat surface of one cookie with the right amount of cream cheese filling, then place another cookie on top to form a sandwich.

Drizzle the top of each cookie sandwich with caramel sauce and garnish with chopped pistachios and other nuts.

Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes

Calories: 220 kcal per biscuit sandwich | Per capita consumption: 12 biscuit sandwiches

[Warm Tips] When making Western-style pastries, commonly used cups and tablespoon/teaspoon are standard units of capacity, which are mainly used to measure the volume of ingredients, rather than directly expressing weight. To convert these capacities to grams (g), it needs to be calculated based on the density of the specific ingredient, because the weight of different ingredients varies greatly.

Here are the approximate weights of some common ingredients for reference:

Cup Weight Conversion

1 cup = about 240 milliliters (mL), but the grams depend on the ingredients:

all-purpose flour: 1 cup ≈ 120-130 g (depending on the degree of compaction)

granulated sugar: 1 cup ≈ 200 g

brown sugar: 1 cup ≈ 220 g (lightly pressed)

butter: 1 cup ≈ 227 g

milk: 1 cup ≈ 240 g

water: 1 cup ≈ 240 g

Spoon weight conversion

1 tablespoon (tablespoon, tbsp) = 15 ml

Flour: 1 tablespoon ≈ 8-10 g

White sugar: 1 tablespoon ≈ 12.5 g

Cream: 1 tablespoon ≈ 14 g

Water: 1 tablespoon ≈ 15 g

1 teaspoon (teaspoon, tsp) = 5 ml

Flour: 1 teaspoon ≈ 3-4 g

White sugar: 1 teaspoon ≈ 4 g

Salt: 1 teaspoon ≈ 6 g

vanilla extract: 1 teaspoon ≈ 5 g

Notes

Status of ingredients: For example, whether the flour is sifted and whether the sugar is compacted will affect the weight.

Precise measurement: If the recipe calls for precision, it is recommended to use an electronic scale to weigh directly, rather than relying entirely on cups or spoons.

Regional differences: This refers to the standard cup (240 mL) commonly used in the United States, other regions (such as Australia, 1 cup = 250 mL) may vary slightly.

If you have specific ingredients that you want to convert, you can tell me and I will help you calculate them more accurately!