The best cake with several ingredients, a delicious cake that will delight your friends.

net cake desert best cake
best cake with net desert



4 belanca
4 spoons of sugar
1 bag of bourbon vanilla sugar
2 tablespoons flour soft type 400
1 bag of baking powders
2 tablespoons of ground roasted almonds

Vanilla Cream:

320 g (2 glasses) of acid sour cream
160 g (1 cup) of sweet cream
8 g (1.5 tsp) gelatin powder
3 tablespoons of honey
3 teaspoons of white chocolate pieces
10 drops of butter vanilla flavor Dr Oetker


150 g of frozen forest fruits (or seasonal fruit)
200 ml of water
1 bag of pudding with a taste of forest fruits (or strawberry pudding)
4 spoons of sugar

White chocolate bar:

200 g of white chocolate
325 ml of sweet cream
100 g of sugar


1. Turn on the oven at 180 degrees.
2. Add sugar and vanilla sugar to whites and wrap them in a strong mixer.
3. Add sifted flour and baking powder and mix with a mixer.
4. Add almonds to the wire.
5. Bake at 180 degrees for 10 minutes in a mold coated with paper. It is baked until the edges of the biscuit flourish. The whole biscuit remains bright.
6. Roast biscuit while still hot to separate from the baking sheet, wrap it in a damp cloth and leave it cool.
7. The biscuit is baked in a 26 cm diameter mold. As during the baking process, the diameter of the biscuit decreases, after cooling it is placed in a 24 cm diameter mold in which the whole cake is made.

Vanilla Cream:
1. Gelatin overflow with 5 tablespoons of water and leave to swell for 5 minutes.
2. Acid cream, sweet cream and mixing with mixer.
3. Nabubreli gelatin dissolve in a low heat, add 3 tablespoons of sour cream, mix with warming until the mixture is uniform and poured into the rest of the cream of the cream. Mix with mixer.
4. Mix the pieces of white chocolate and vanilla flavor.
5. Coat over the biscuit and place in the fridge to cool for half an hour.

1. Heat the sugar water to boiling.
2. Defrost frozen fruit with a stick mixer or in a blender. 200 ml of pulp is obtained. Add water to a total of 250 ml.
3. Pudding powder mix well with porridge so that the powder does not remain in the boiling water and poured into boiling water. Continue to heat on a stronger fire by continuously mixing with the wire until the mass begins to thicken, then reduce the heat and heat for another 2 – 3 minutes with continuous stirring.
4. Allow to cool to room temperature, occasionally mixing so as not to catch the cover on the surface of the film.
5. Put a spoonful of spoon over a spoonful of vanilla cream, lightly smear and leave in the fridge to tighten.

White chocolate bar:
1. Chocolate dissolved (I dissolved it in a microwave oven).
2. Heat the sweet cream with sugar (to be boiling and not to rinse) and add to it a melted chocolate. Continue heating with stirring until a smooth, smooth, syrupy liquid is obtained.
3. Allow to cool to room temperature and mix well with a mixer. The mud is almost liquid before applying on a cake and cooling in the fridge. Cooling in the refrigerator tightens, it is soft as a whipped cream, but it is not a line to curl from the cake. If you are afraid that it is a fringe after mixing it with a mixer, place it for 15 minutes in the fridge and wipe again with the mixer, and you will see what the consistency is.
4. Coat over the fruit from forest fruits and leave in the refrigerator for at least two hours.

For the chocolate mousse I used the sweet cream foam, which is quite solid when it is wet. If you use some kind of curd, it may be necessary to increase the amount of chocolate so that it is not a rare muscle. If you can not get puddings from forest fruits, you can use pudding with raspberry or strawberry flavor or prepare fruit with 5 g (half a bag) of gelatin powder as instructed by the bag.

Recipe by best net kitchen desert.