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Showing posts with label cakes. Show all posts

Showing posts with label cakes. Show all posts

Ingredients:

Cupcakes
1 box white cake mix
1 (3 oz) packet banana gelatin
1 cup water
1/2 cup vegetable oil
3 large eggs
1/2 cup (1 medium) banana, mashed
1 1/2 cup caramel filled chocolate morsels
Frosting
1/2 cup unsalted butter, softened
1/2 cup caramel filled chocolate morsels, melted and cooled
1/2 tablespoon banana emulsion or 1 tablespoon banana extract
1/4 cup milk
4 - 5 cups confectioner's sugar

Directions:

cupcakes:
Heat oven to 350°F. Place a paper baking cup into each of the 24 cupcake wells.
In large bowl using an electric mixer on low speed, beat all cake ingredients together except the caramel morsels, for about 45 seconds. Increase speed to medium and continue to beat until just combines, about 1 minute. Do not over mix.
Fold in morsels. Fill each baking cups about 3/4 full, about 1/4 cup.
Bake for 15 to 20 minutes or until a toothpick inserted into center of cupcakes comes out clean.
Cool for 5 minutes in pan before transferring cupcakes to a wire rack for additional cooling.

frosting:
In large bowl, beat butter and chocolate until blended. Mix in banana emulsion/extract and milk.
Gradually add confectioner's sugar 1 cup at a time and beat until completely blended. Note: for thicker consistency, add more confectioner's sugar by 1/2 cup at a time; to reverse thick frosting, increase milk by 1/2 tablespoon at a time and mix well.
ASSEMBLY
Fill a pastry bag with chocolate frosting using a closed star tip (I used #1D) and pipe swirls in one direction. Drizzle caramel topping over frosting. ENJOY!

cakes desserts & sweets

Ingredients:
Crust
2 cups (30 cookies) reduced-fat Oreos, finely crushed
1/2 cup hazelnuts, chopped
1/3 cup (5.3 tablespoons) unsalted butter, melted and cooled
Cheesecake
12 oz. semisweet baking chocolate, chopped
16 oz. reduced-fat cream cheese, softened
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
4 oz. whipped topping, thawed
1/3 cup toasted hazelnuts, chopped + 3 whole hazelnuts (optional)

Directions:

1. Heat oven to 350 degrees F. On an ungreased baking sheet pan, evenly spread all chopped hazelnuts. Toast nuts for 3 to 5 minutes. Remove and set aside to cool.
2. In a medium bowl, combine all crust ingredients together. Press crumbs onto bottom and sides of a 9-inch round springform baking pan.
3. Bake for 10 minutes. Remove from oven and allow to cool on a wire rack to room temperature.
4. Meanwhile, in a small bowl, melt baking chocolate in microwave on HIGH at 30 second intervals, stir and repeat until approximately 75 % of chocolate is melted. Continue stirring until completely melted; set aside.
5. In a large bowl, beat cream cheese, sugar and vanilla until just combined and smooth. Fold in whipped topping and gently mix in melted chocolate.
6. Pour cheesecake batter into cooled crust. Use an angled spatula to evenly spread batter working from the center of the cheesecake to the edge being careful to not lift the crust.
7. Garnish with remaining hazelnuts and allow to chill in the refrigerator for 3 hours or until set.

Ingredients:
100g butter
½ cup (110g) caster sugar
1 egg
1 cup all-purpose flour, sifted
1 teaspoon baking powder, sifted
1 tablespoon milk
icing sugar, to dust
Apple Filling
5 apples, peeled and chopped
10g butter
½ teaspoon ground cinnamon
Crumble Topping
1¼ cups (185g) all-purpose flour
1 teaspoon baking powder
125g butter
¾ cup (165g) caster sugar

Directions:
1. Preheat oven to 160°C (320ºF). To make the crumble, mix the flour, baking powder, butter and sugar in a bowl until it resembles breadcrumbs. Set aside.
2. To make the apple filling, place the apple, butter and cinnamon in a saucepan over low heat and cook for 5 minutes or until softened. Allow to cool.
3. Place the butter and sugar in an electric mixer and beat until creamy. Add the egg and beat well. Fold through the flour, baking powder and milk. Spread in a 20cm x 30cm tin lined with non-stick baking paper, top with the apple filling and crumble and bake for 40 minutes until golden.

cakes desserts & sweets

Ingredients:

Cupcakes:
1 1/2 sticks butter, softened
1 cup sugar
2 whole eggs, 1 egg white
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all purpose flour
3 tablespoons instant coconut cream pie pudding mix
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
Frosting:
1 - 8oz block cream cheese, softened
1 1/2 sticks butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3-4 cups powdered sugar
1 teaspoon lemon zest, about half a large lemon or one small lemon
1 cup shredded coconut

Directions:

1. Preheat oven to 325 degrees
2. In a mixer, cream butter and sugar until light and fluffy
3. Mix in eggs, one at a time until combined, making sure to scrap down the bowl
4. Add vanilla and almond extract and mix well
5. In a separate bowl, mix flour, pudding mix, baking powder, baking soda and salt
6. Slowly add half the dry ingredients until incorporated.
7. Add buttermilk and mix well
8. Slowly add the remaining dry ingredients until just combined
9. Line mini muffin pan with cupcake liners and fill each cup about 3/4 the way full
10. Bake for 18-22 minutes until toothpick comes out clean, cool completely before adding frosting
11. In a mixer blend cream cheese, butter and extracts until light and fluffy. Slowly add powdered sugar, 1 cup at a time, until smooth (taste and adjust for sweetness) Lastly mix in your lemon zest
12. Frost cupcakes and top with shredded coconut

cakes desserts & sweets

Ingredients:

graham cracker crust:
1 cup graham cracker crumbs
1 tablespoon coconut sugar (or brown sugar)
1/4 cup butter, melted
brownie layer:
3/4 cup white whole wheat flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
3 large eggs, room temperature
1 cup coconut sugar (or brown sugar)
1/2 cup vegetable oil
2 teaspoons vanilla extract
whipped chocolate ganache:
1 cup semisweet chocolate chips
1/2 cup heavy whipping cream

Directions:

1. Preheat oven to 350F and line a 9x13" baking pan with tin foil. Lightly grease foil and set aside.
2. Prepare the graham cracker crust: In a small bowl, toss crust ingredients until crumbly and moistened. Evenly press into prepared pan. Bake crust 8-10 minutes or until golden-brown. Set aside on a wire cooling rack.
3. Prepare the brownie layer: In a small bowl, whisk flour, cocoa, and salt until combined. In a medium bowl, whisk eggs, sugar, oil, and vanilla until smooth. Gently fold flour mixture into liquid mixture, stirring until just combined. Carefully spread brownie batter evenly over pre-baked graham cracker crust.
4. Bake brownies at 350F 14-15 minutes, or until a toothpick comes out with moist crumbs sticking to it. Cool brownies completely on a wire cooling rack.
5. Prepare the whipped chocolate ganache: Place chocolate chips in a double-boiler. Stir over medium heat until chips just start to lose their shape. Meanwhile, in a small saucepan, bring cream to a slow simmer. Remove hot cream from heat and pour over partially-melted chocolate chips. Whisk ganache until chocolate is melted and smooth. Refrigerate ganache at least 1 hour.
6. Remove chilled ganache from refrigerator and whip to stiff peaks with an electric handheld mixer. Immediately spread over cooled brownies. Lift foil to remove brownies from pan and transfer to a cutting board. Cut brownies into squares.

Notes: Store brownies in refrigerator up to 3 days.

Ingredients:

Chocolate cake
2 cups all-purpose flour
3/4 cup natural unsweetened cocoa powder, plus more for dusting pans
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 1/3 sticks (12 tablespoons) unsalted butter, softened, plus more for greasing pans
2 cups plus 2 tablespoons sugar
3 eggs
2 teaspoons vanilla extract
1/2 cup unsweetened baking chocolate, melted
1 1/2 cups milk

Chocolate buttercream
1 1/2 cups (3 sticks) salted butter, softened
1 tablespoon vanilla extract
1 1/2 pounds (24 ounces) package powdered sugar, sifted
6 ounces cocoa powder, sifted
8 tablespoons milk or heavy whipping cream, plus more if needed

Directions:

1. To bake cake: Preheat oven to 325°F. Prepare 3 8-inch cake pans by greasing with butter, adding parchment paper circles to the bottom. Butter the papers and dust with cocoa, tapping out any excess.
2. In a medium-size bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Heat milk and vanilla over medium-low heat, until small bubbles begin to form. Remove from heat, and whisk in melted chocolate until combined. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium, until just combined. Beat in eggs, 1 at a time, scraping down as needed. Turn mixer on low, and alternatively add flour mixture in 3 parts and milk mixture in 2 parts, until just incorporated.
5. Divide batter between prepared pans. Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Cool in pans for a few minutes, then run a knife around the edges of the pans and turn out cakes onto a wire rack to cool completely.
6. To make icing: In the bowl of a stand mixer fitted with the whisk attachment, beat butter at medium speed until whipped and fluffy, about 1 to 2 minutes. Beat in vanilla. Turn mixer to low, and alternate between mixing in powdered sugar and cocoa powder (in 1-cup increments) and milk (in 1-tablespoon increments). Add more or less milk, depending on how dry the icing is. Beat until ingredients are incorporated and icing reaches desired consistency. It should be creamy, whipped, and easily malleable while still holding peaks. Transfer 2 heaping cups of frosting to a separate bowl for the crumb coat.
7. To assemble: Use a serrated knife to trip the tops of the cake layers to make level. Dab a bit of frosting onto the center of a cake turntable or large, flat platter. Place on 1 layer of cake on top of frosting and press slightly down to secure it. Using an offset spatula, place a third of the reserved crumb coat frosting in the center of the cake, and spread it over top until it starts to spill over the edges then spread over the sides of cake. Carefully place the second layer of cake on top of first, and repeat process with another 1/3 of the frosting. Add the third layer of cake on top, and spread the rest of the reserved frosting over the top and sides. Transfer cake to the fridge (for 30 minutes) or freezer (15 minutes) until set. Thoroughly wash and dry offset spatula.
8. Once crumb coat has completely set, remove cake from the fridge or freezer. Place remaining frosting in the center of the cake, and spread over the top until it spills over the edges, then spread it over the sides of the cake.

cakes desserts & sweets

Ingredients:

For the crust:
2 1/2 cup graham cracker crumbs (about 18 crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake:
2 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
For the Cookie dough:
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
3/4 cup light brown sugar, packed
1 large egg
2 Tablespoon milk
2 tsp vanilla extract
1 3/4 cup all-purpose flour
1/2 tsp kosher salt
1 tsp baking powder
1 package (10oz) Reese's peanut butter chips (morsels)
1 pouch (8oz) Reese's minis peanut butter cups

Directions:

1. Line a 13x9 baking dish with parchment paper. Preheat oven to 350 degrees F.
2. For the crust, place graham crackers and sugar in food processor. Pulse until fine crumbs. Add melted butter and process. Pour into bottom of baking dish. Using the bottom of a cup (or hands), press crumbs down firmly until they cover the bottom of the dish evenly.
3. Top with 1/2 the package of Reese's minis pb cups.
4. For the cheesecake, beat cream cheese with sugar, eggs and vanilla for about 3-4 minutes until creamy and well blended. Pour over crust layer.
5. For the cookie dough, beat butter and sugar until creamy. Add egg, milk and vanilla, beating until well combined. Beat in flour, salt and baking soda. Fold in Reese's peanut butter chips. Drop by large scoops over cheesecake layer, using fingers to spread evenly. Top with remaining peanut butter cups.
6. Bake for 30-35 minutes, until cookie layer is lightly browned. Remove from oven and cool completely. Once cooled, refrigerate for 3 hours or overnight.
7. Cut into bars and enjoy!

cakes desserts & sweets

Ingredients:

For the Crust:
20 Oreo cookies
4 tbsp butter, melted
For the Cheesecake:
4 (8oz) bricks of cream cheese, softened
1 cup plain Greek Yogurt
1 cup sugar
1 tsp vanilla
4 large eggs
15 Oreo Cookies, roughly chopped
For the Topping:
15 Oreo Cookies, roughly chopped
chocolate syrup for drizzling, if desired

Directions:
1. Preheat oven to 350 degrees F. Place a 9"x13" pan on the bottom rack of your oven and fill half way with water. Position a rack just above the pan, in the middle of the oven.
2. To make the crust, use a food processor to chop up the 20 Oreo cookies until they turn to a fine crumb, drizzle in the melted butter and pulse until combined. Optionally, you can use your hands or a rolling pin to crush the cookies. Press the crumbs in a 10" spring form pan in an even layer, and a little up the sides of the pan. Bake for 5 minutes, then remove from oven, set aside.
3. In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until smooth. Add the Greek yogurt, sugar and vanilla and beat until combined, scraping down the sides of bowl when necessary. Add the eggs one at a time, beating in between. Gently fold in the chopped Oreo cookies, then pour into the spring form pan. Bake for 1 hour, or until the center of the cheesecake is only slightly jiggly.
4. Turn the oven off, and crack the oven door open slightly, letting the cheesecake rest inside the oven for 1 to 2 hours. Let cool on counter top until room temperature, then refrigerate (covered) for 2 hours.
5. Run a knife along the edges of the cake to loosen from the spring form pan. Gently unlock it and clean up any rough edges before topping with the remaining chopped Oreos. Serve with a drizzle of chocolate syrup if desired.

Ingredients:

For the muffins:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1 teaspoon lemon extract
1/3 cup sugar
1 egg
1 cup milk
1 tablespoon lemon zest
For the topping:
1/4 cup all purpose flour
1/4 cup white sugar
2 tablespoons butter, (softened, but not melted)
1 tablespoon lemon zest

Directions:

1. Preheat the oven to 425 degrees.
2. In a medium size bowl, combine the flour, baking powder and salt. In another bowl, combine the oil, vanilla, sugar, egg, milk and lemon zest. Mix well. Add this mixture to the dry ingredients and mix just until combined. Do not overmix! Divide the batter among 12 muffin cups that have been lined with a cupcake liner.
3. In a small bowl, mix together the ingredients for the topping until you have coarse crumbs.
4. Sprinkle 1 tablespoon streusel topping on the top of each muffin.
5. Bake the muffins for 5 minutes at 425 degrees, then, without opening the oven, lower the oven temperature to 375 degrees and bake for an additional 13-15 minutes. A toothpick inserted in the center of a muffin should come out clean.

cakes desserts & sweets

Ingredients:

for the crumble topping:
1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 cup butter, softened

for the cake:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
3 cups fresh blueberries (or frozen, do not thaw)

Directions:

1. Preheat the oven to 375ºF. Grease a 9″ square pan and set aside.
2.In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside.
3. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.
4. In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the blueberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)
5. Spread the batter into the prepared pan and sprinkle with the crumble topping.
6. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.

cakes desserts & sweets

Ingredients:

Base:
1 packet (250g) chocolate biscuits, blend to crumbs
100g unsalted butter, melted

Filling:
200g Toblerone
100g premium dark cooking chocolate
250g cream cheese (I use light Philadelphia)
200ml whipping cream
250g mascarpone

Topping:

200g Toblerone (or half a one if you discover someone who looks a lot like you has eaten half of it before you get to using it)
Or grated dark chocolate

Directions:

1. Grease round 20cm springform cake tin. tip: turn removable base of tin upside down so the cheesecake base won’t stick into the groove that forms at the join.
2. Mix biscuit crumbs and butter well, press firmly into base of tin. Place tin into fridge to chill base while making the filling.
3. Melt Toblerone and dark chocolate in top bowl of a double-boiler over medium heat. Leave to cool slightly.
4. Whip cream cheese until smooth and creamy. In another bowl whip cream to medium stiffness (mousse-like texture). Add to cream cheese along with mascarpone and combine well. Stir in melted Toblerone and dark chocolate and stir until nice and creamy and chocolatey.
5. Pour mixture onto the cheesecake base. Chill overnight or for at least 8 hours. Remove from refrigerator and decorate with broken Toblerone pieces or grated chocolate.

cakes desserts & sweets

Ingredients:

Caramel
4 T butter
¾ brown sugar
½ cup cream
½ tsp salt

Brownies
4 oz unsweetened chocolate
½ cup butter
1 cup sugar
1 egg
1 tsp vanilla
1 cup flour
¼ tsp sea salt

Directions:

Caramel Sauce
1. In a saucepan over medium low heat, melt butter.
2. Add brown sugar, cream, and salt, and cook for 5 minutes, stirring to prevent scorching.
3. Remove from heat and allow to cool.
Brownies
1. Preheat oven to 350.
2. Line a 9x13 inch pan with foil and butter or spray with oil.
3. Melt chocolate and butter together in microwave (or on the stove over low heat).
4. Mix in sugar, egg, salt, and vanilla until well incorporated.
5. Add about 1 cup cooled caramel sauce.
6. Add flour and mix just to incorporate, do not over mix!
7. Bake for 30-35 minutes.
8. Cool and cut into squares.
9. Top with caramel sauce if desired.

cakes desserts & sweets

Ingredients:

100 g. dates (2/3 cup)
1 banana
2 eggs
90 g. almonds (1/2 cup + 1 tbsp) or 1/2 cup + 1tbsp almond flour
1/2 cup nut flour of choice
1 tsp. vanilla extract
1/2 tsp. baking soda
1 tbsp. coconut oil - melted
60 g. dark chocolate

Directions

1. Soak the dates in water for at least 2 hours.
2. Preheat oven to 175°C/ 350°F.
3. Drain and transfer to a food processor. Pulse until the dates turn into a paste (or almost a paste). Add in the banana and eggs and pulse until smooth. Transfer to a bowl.
4. Clean the food processor and place the almonds in it. Blend until it turns into almond flour - or just use almond flour and skip this step.
5. In the bowl with dates/ bananas/ eggs add the almond flour, rice flour, vanilla extract, baking soda and coconut oil.
6. Grease a small pan with coconut oil and pour half of the batter into the pan. Melt the chocolate and stir it into the remaining batter in the bowl. Pour the chocolate batter into the pan as well and lightly stir together.
7. Bake for 15-20 minutes. Let cool slightly and cut into 8 bars.

cakes desserts & sweets

Ingredients:
(Makes 1 cake):

1 small ripe banana
1 1/2 Tablespoons almond butter(or any nut butter)
1 egg
2 heaping Tablespoons cocoa powder

Directions:

1. With a fork, mash the banana into a smooth puree.
2. Mix the almond butter, egg, cocoa powder into the banana puree until it forms an even batter.
3. Fold in any mix-ins into the batter that you’d like. Otherwise, pour the batter into a mug or other microwave safe container. Be sure to only fill the container up to 2/3rds the way because it will expand in the microwave.
4. Microwave on high for 2 and 1/2 minutes until the center is set. Carefully remove the mug from the microwave and enjoy hot, cold, or at room temperature.

breakfast cakes

Ingredients:

5 tablespoons butter, melted
2 tablespoons sugar, plus 1 1/4 cups, plus 1/4 cup
1 cup graham cracker crumbs
1 envelope unflavored gelatin
3/4 cup key lime juice
4 eggs, at room temperature
2 egg yolks, at room temperature
2 tablespoons grated lime zest
1 pound (16 oz.) cream cheese, at room temperature
2 egg whites, at room temperature
pinch of salt
zest of 1 lime, garnish

Directions:

1. In a mixing bowl combine the melted butter, 2 tablespoons of the sugar and graham cracker crumbs. Mix well then press the crust firmly into the bottom of each pan. Set aside.
2. In a saucepan dissolve the gelatin and the key lime juice, about 5 minutes. Add 1 1/4 cups of the sugar, eggs, egg yolks and the lime zest. Mix well. Over medium heat, cook until the mixture thickens and has the consistency of pudding, about 10 minutes. Remove from the heat.
3. In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese until smooth. On low speed begin to add the lime mixture slowly and beat until everything is combined and smooth. Move the mixture to a bowl and cover with plastic wrap. Place in the refrigerator until chilled, stirring every 10 minutes.
4. In a bowl of an electric mixer fitted with a whip attachment, place the egg whites, remaining 1/4 cup sugar and a pinch of salt. Whip on medium high until stiff peaks form.
5. Remove the lime/cheese mixture from the refrigerator. Fold in half the egg whites into the lime mixture being very gentle. Once incorporated, fold in the remaining egg whites. Pour the mixture into the prepared crusts. Cover with plastic wrap and refrigerate until it is set up, about 4 hours.
6. When ready to serve, garnish with some grated lime zest.

cakes desserts & sweets

Ingredients:

For the cake
225g/8oz plain flour
350g/12½oz caster sugar
85g/3oz cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 free-range eggs
250ml/9fl oz milk
125ml/4½fl oz vegetable oil
2 tsp vanilla extract
250ml/9fl oz boiling water

For the chocolate icing
200g/7oz plain chocolate
200ml/7fl oz double cream

Directions:
1. Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.
2. For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
3. Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
4. Divide the cake batter between the sandwich tins and bake in the oven for 25-35 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
5. Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
6. For the chocolate icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate melts. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside to cool for 1-2 hours, or until thick enough to spread over the cake.
7. To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the cakes. Carefully remove the cakes from the tins.
8. Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the other cake.
9. Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette knife.

cakes desserts & sweets

Ingredients:

1 1/2 cup non-fat vanilla yogurt
2 cups fresh strawberries, sliced
2 envelopes powdered gelatin
2 tsp honey
1/4 cup water
1/2 cup milk or cream
berries to serve
1 Tbsp, apricot jam or any other jam
fresh mint (you have to have mint for this dessert)

Directions:

1. Puree the strawberries, yogurt, and honey in a blender until very smooth. Soak the gelatin in a water, for about 3 minutes. Bring the milk or cream to a boil in a small saucepan. Remove from heat and add the gelatin mixture, stir until dissolved. Whisk the milk mixture into strawberry-yogurt purée and pour into spring form pan.
2. Refrigerate the cake for about 4-5 hours, until firm, but best to leave it overnight. Before you unlock the spring form pan, run a knife around the edge of the cake.
3. Mix the different berries with apricot jam. Put on a top of the cake. Serve with fresh mint.

cakes desserts & sweets

Ingredients:

4 eggs, at room temperature
1 tsp vanilla powder or vanilla extract
1 cup sugar
110g butter, melted
¾ cup all purpose flour
2 cups milk, lukewarm
2 tsp finely grated lemon zest
1 tsp extra grated lemon zest for topping
1 tbsp powdered sugar for dusting

Directions:

1. Preheat oven to 160C.
2. Grease a 30cmx17cm baking pan and line it with parchment paper.
3. Separate eggs whites and yolks.
4. Beat egg whites in a bowl until stiff and put aside.
5. Whisk egg yolks, vanilla powder and sugar until creamy.
6. Add melted butter and mix for half a minute.
7. Add the flour and mix it with a spatula until incorporated well.
8. Pour the milk gradually and continue beating.
9. Add in the egg whites, one third at a time and gently mix with a spatula.
10. Fold in the grated lemon zest.
11. Pour this very runny batter into the baking dish and bake for 60 minutes.
12. Let it cool and dust with powdered sugar.
13. Top the slices with freshly grated lemon zest and serve.
14. You can put it in the refrigerator and serve it cold as well.

cakes desserts & sweets

Ingredients:

Crust
1 rounded cup raw pecans
4 dates
1/2 cup raw cacao powder
pinch of sea salt
1 teaspoon vanilla
1/2 teaspoon cinnamon

Directions:
1.Place all ingredients in a food
processor and pulse until combined.
The crust should slightly stick together.
2.Press evenly into a glass pie plate. Set aside.

Filling
2 cups raw cashews
1/2 cup coconut oil, melted
1/2 cup raw honey
1/2 cup water
2 teaspoons vanilla
3/4 cup raw cacao powder

Directions:
1.Soak cashews in warm water for twenty minutes. Rinse and drain well. Place cashews,
honey, vanilla, and water in a high powered blender. Blend until creamy.
2.Add cacao powder and coconut oil. Blend until creamy, stopping the blender and scraping
down the sides as needed. This may take a minute or two. Be patient!
3.Once filling is silky and creamy, pour into the pan with crust. Place in the freezer to set for afew hours, and enjoy.
Serve with a fresh raspberry sauce: simply toss two cups of raspberries (fresh or
thawed frozen) into blender with a bit of honey and blend.

cakes desserts & sweets

Ingredients:

For the Brownies:
1 cup (8 ounces) unsalted butter
8 ounces bittersweet chocolate (70% cacao or darker), chopped
2 1/2 cups turbinado sugar
2 teaspoons vanilla extract
6 large eggs
3/4 cup all-purpose flour
3/4 cup buckwheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon kosher salt

For the Nutella Ganache:
1/2 cup Nutella
2 cups semisweet chocolate chips
4 tablespoons (2 ounces) butter
2 tablespoons heavy whipping cream

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Line a 9×13-inch baking pan with foil and lightly grease the foil.
2. Melt the butter and chocolate in a medium-size saucepan over low heat, stirring often. Pour the mixture into a large mixing bowl and whisk in the sugar and vanilla. Then whisk in the eggs, 2 at a time.
3. In a separate bowl, whisk together the flours, cocoa powder, baking powder, and salt. Add 1/2 of the flour mixture to the chocolate mixture, and stir well. Add the other half, and stir until just mixed.
4. Pour the batter into the prepared pan. Bake for 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Place the pan on a wire rack to cool.
5. While the brownies are cooling, make the ganache. Combine the ingredients in a double boiler or in a microwave safe bowl. Melt together and combine. Pour the ganache over the top of the brownies and spread gently. Place in the refrigerator until the ganache is set.

cakes desserts & sweets

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