If you are looking for a simple option for baking on the weekend, you can prepare three different homemade desserts: red velvet sponge cake, lemon yogurt cake, and microwave cheesecake, which is made from just three ingredients.
There is nothing better than enjoying a homemade treat with loved ones, accompanied by delicious tea or coffee. The authors have gathered three simple recipes to delight their relatives this weekend.
Simple Red Velvet Sponge Cake with Cream Cheese Frosting
Ingredients for the Sponge Cake
To make the sponge cake, you will need: 1 cup of all-purpose flour, 2 tablespoons of unsweetened cocoa powder, ½ teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 cup of granulated sugar or white sugar, 1 large egg, ½ cup of neutral oil, 90 ml of buttermilk, 2 tablespoons of thick sour cream, 1 teaspoon of vanilla extract, ½ teaspoon of white vinegar, ¼ cup of hot coffee, and ½ teaspoon of concentrated red food coloring.
Ingredients for the Cream Cheese Frosting
For the frosting, you need: 125 g of full-fat cream cheese, 35 g of unsalted butter (softened), 100 g of powdered sugar, ½ teaspoon of vanilla extract, and a pinch of salt.
Method of Preparation
First, preheat the oven to 170°C. Grease and line a 15 cm round baking pan with parchment paper. In a medium bowl, mix the flour, cocoa powder, baking powder, soda, and salt. Set this mixture aside. In a large bowl, beat the sugar, egg, and oil until smooth and well combined. Then add the buttermilk, sour cream, vanilla, vinegar, hot coffee, and red food coloring. Beat until combined. Add the dry ingredients and gently mix until fully incorporated, avoiding overmixing the batter. Pour the batter into the prepared pan and bake for 50–60 minutes, checking around 45 minutes. The sponge cake is done when a toothpick inserted into the center comes out clean. After baking, let the sponge cake rest in the pan for 20 minutes before carefully turning it out onto a wire rack to cool. The sponge cake must be completely cooled before applying the frosting.
Making the Cream Cheese Frosting
Beat the softened butter and cream cheese until smooth and creamy. Add the powdered sugar, vanilla, and salt. Beat until light and airy. Generously spread the frosting over the completely cooled sponge cake.
If you prefer a brighter and more citrusy dessert, the lemon cake is suitable.
Lemon Yogurt Cake Recipe
Ingredients
The cake requires: ¾ cup of white sugar, 2 large room-temperature eggs, 2 teaspoons of finely grated lemon zest, ½ cup of neutral oil, ¾ cup of regular or Greek yogurt, 2 tablespoons of lemon juice, 1½ cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt.
Lemon Syrup
For the syrup, you need: ¼ cup of lemon juice and 1½ cups of powdered sugar.
Method of Preparation
Preheat the oven to 160°C. Grease and line a 15 cm baking pan with parchment paper. In a large bowl, beat the sugar, eggs, and lemon zest until well mixed. Add the oil, yogurt, and lemon juice, then beat until uniform. Sift the flour, baking powder, and salt. Mix until combined, trying not to overmix after adding the flour, as this can affect the texture of the finished product. Pour the batter into the prepared pan. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. Since baking time may vary between ovens, use a toothpick as the final check rather than relying solely on the clock. Let the cake cool in the pan for 10–15 minutes before turning it out onto a rack. Beat the lemon juice and powdered sugar until smooth, then pour or drizzle this syrup over the cake. Allow the syrup to set before serving.
Three-Ingredient Microwave Cheesecake Recipe
Preparing this simple microwave cheesecake the day before will save time.
Ingredients
For the crust: ½ to 1 package of lemon cream (depending on the size of the pan). For the filling: 1 kg of regular double-fat yogurt and 1 can of condensed milk (shake well before opening).
For Serving
For decoration: 1 cup of fresh mixed berries, such as blueberries and strawberries, and mint leaves.
Method of Preparation
Preparing the Crust
Place the lemon creams in a zip-top bag and thoroughly mash them with a rolling pin. Grease a medium square pan suitable for the microwave. Add the crushed creams and place in the microwave for 30–45 seconds. Remove from the microwave and mix the crumbs well. Using the back of a spoon, press the crumbs firmly onto the bottom of the pan to form an even crust.
Making the Filling
Mix the yogurt and condensed milk in a bowl until a uniform consistency is achieved. Place in the microwave for 2–3 minutes. Carefully remove and stir vigorously. Return to the microwave for another 2–3 minutes. Pour the warm filling over the cream crust and refrigerate for at least four hours, or preferably overnight. Once completely set, cut into squares and serve with berries and mint leaves.