After a merry New Year’s Eve, a walk with fireworks and a change of dishes, you really want hot tea or aromatic coffee with dessert. Nobody cancels the traditional Napoleon, but you can fantasize a little, especially since the hostess of the coming year, the Goat (Sheep), will enjoy dairy desserts and an unusual serving of familiar dishes. If we have the strength and time, let’s take up the cake.
Festive cake
Ingredients:
For the dough:
- Eggs – 5 pieces.
- Wheat flour – 1 tbsp.
- Sugar – 1 st.
- Milk – 2 tbsp. l.
- Chocolate – 100 gr.
- Vanilla to taste
For cream # 1:
- Fat cream (35%) – 400 gr.
- Sugar – 2 st. l.
For cream # 2:
- Boiled condensed milk – 1 can
- Butter – 100 gr.
- Funduk – 100 gr.
For the glaze:
- Milk – 2 tbsp. l.
- Chocolate – 100 gr.
Pour milk into a glass bowl, break up the chocolate and heat in a microwave or water bath. Separate the yolks, beat with sugar, add vanilla and melted chocolate, beat again. Sift flour into chocolate mass. Beat the whites into a stable foam, add to the dough and mix gently. Pour into a greased and floured form and send to an oven preheated to 180 degrees for 30-35 minutes. After cooling, cut the finished biscuit into two cakes.
Beat the cream with sugar, spread on the bottom crust (leave a little for decoration) and refrigerate for 20 minutes. Beat soft butter with condensed milk, add dried and chopped hazelnuts, put on cream of cream and cover with a second cake.
Melt milk and chocolate, stir thoroughly and cover the cake with icing, evenly distributing it over the entire surface. Put in the refrigerator. Decorate with snowflakes and whipped cream drifts.
Dairy desserts
Ingredients:
- Milk – 1 tbsp.
- Bananas – 4 pcs.
- Cranberries – 50 g.
- Ice cream crème brulee – 400 gr.
- Cinnamon – 2 tsp
Beat the ice cream with milk into a homogeneous mass, pour into the bowls and put in the freezer. Chop the peeled bananas with a blender. Sprinkle the dessert with cinnamon, put the banana mass on top and garnish with cranberries. Put in the refrigerator for 30 minutes, you can serve.
New Year “Stars”
Ingredients:
- Eggs – 2 pieces.
- Wheat flour – 1/2 tbsp.
- Sugar – 1 st.
- Butter – 150 gr.
- Dough leavener – 1 tsp.
- Vanilla sugar – 1 tsp
- Salt – pinch
- Plum / orange jam – to taste
Beat the softened butter with sugar and vanilla sugar until white, add eggs and salt, beat again. Sift the flour and baking powder through a sieve, knead the plastic dough, wrap it in cling film and put it in the refrigerator for an hour and a half.
Roll out the dough and cut out circles to the size of silicone or paper molds so that the dough covers the entire inside. Arrange the circles, put 1-2 teaspoons of jam on each. Cover the top with stars cut from the dough. Grease the top of the cookies with butter. Cook in an oven preheated to 190 degrees for 15-20 minutes. Sprinkle with caster sugar when serving.
Anthill “Winter cones”
Ingredients:
- Egg – 1 pcs.
- Sugar – 4 st. l.
- Wheat flour – 3 tbsp.
- Butter – 125 gr.
- Milk – 4 tbsp. l.
- Boiled condensed milk – 1 can
- Walnuts – 1/2 tbsp
Beat the egg with sugar, heat the butter and add to the eggs along with the milk. Sift flour through a sieve, knead the dough, wrap in plastic wrap and put in the freezer for several hours. For convenience and to speed up the dough process, divide it into several pieces. Preheat the oven to 180 degrees, sprinkle the baking sheet with flour. Grate the dough on a coarse grater directly on a baking sheet in a uniform layer, bake for 20-25 minutes. Gently mix the cooled crust with chopped nuts and condensed milk. Moisten a glass or a small glass on a stem with a sharp bottom with cold water, fill with the mixture and turn over onto a dish. Make the rest of the buds as well, moistening the glass with water. Sprinkle cones on top with powdered sugar.
Millefeuille with berries
Ingredients:
- Puff pastry – 1 layer
- Mascarpone / Philadelphia cheese – 100 gr.
- Fat cream – 100 gr.
- Powdered sugar – 30 gr.
- Berries (strawberries, raspberries, blueberries, blackberries) – 150 gr.
- Fresh mint for garnish.
Defrost a layer of puff pastry, roll it out a little, being careful not to damage the layered structure. Cut into squares with a side of 7 cm and send to an oven preheated to 180 degrees for 10-15 minutes to rise well. Remove from the oven, divide each square lengthwise into three layers, cool. Whip the cream with powdered sugar, add Mascarpone (or Philadelphia) and mix thoroughly with a mixer at low speed. Collect Millefeuille – spread the cream on the bottom layer of the dough, lay the berries (it is better to cut the strawberries into slices), cover with the second layer of dough and repeat the layers. Sprinkle with powdered sugar on top and garnish with mint leaves.
Lime sorbet
Ingredients:
- Sugar – 1 st.
- Water – 1,5 tbsp.
- Lemon zest to taste
- Lemon – 4 pcs.
- Lime – 3 pcs.
- Egg white – 2 pc.
- Salt – pinch
Boil water with sugar and lemon zest, stirring until sugar dissolves. Cool and pour into a large container or ice cream maker, add lime juice, lemon juice and egg whites, whipped with salt, not very much. Send to the freezer, stir every half hour.
Many new recipes and unusual ideas for decorating New Year’s desserts can be found in our Recipes section in the Desserts subsection.