Pancake Cake

Make 8 big fat pancakes
250 g soft cheese+2 tbsp sugar: mix it
250 ml fresh strawberries crushed with sugar
250 ml fresh cream+vanilla+2 tbsp sugar: whisk it

Stack the pancakes with different fillings between.Put the nice dollop of cream on top & decorate with berries.
Slice the cake & serve with extra whatever you like really....

Black Forest Cake

Base:
150 g butter
150 g sugar
15 g vanilla sugar
6 eggs
100 g chopped almonds
150 g dark chocolate
75 g flour
75 g cornflour
3 tsp baking powder

Moisten the cake:
cup of fresh strong coffee,cooled
~50 ml brandy

Filling:
375 g blackcurrant jam
2-3 cups of pitted cherries in syrup,drained
500 ml fresh cream
75 g dark chocolate

Oven 180C.
Cream the butter with sugar,add egg yolks,grated chocolate, almonds,mix of flour & baking powder & cornflour.
Whisk the egg whites separately until stiff & gently add to the rest of the ingredients.
Line the 23 cm round cake tin with baking paper.
Transfer the mixture to the cake tin & bake in preheated oven for 45-50 min or until the inserted toothpick comes out clean.
Cool.
Cut the cake into three horizontal layers,it wont be easy,so be careful.
Place the first layer onto the serving plate,moisten ,spread over half the jam,then 1/4 of the whipped cream & half of the drained cherries.
Put the second layer over & same way moisten,spread with jam & add the rest of the filling.
Top the cake with third moistened layer.
Cover the sides & top of the cake with the rest of the whipped cream.
Sieve over the cake some cocoa powder or sprinkle with grated chocolate.Decorate with cherries..

Curl up on the couch with slice or two & enjoy..

Lemon Creams

500 ml double cream
150 g sugar
100 g lemon juice

Heat the cream on the saucepan but don't boil.Scatter in the sugar,then bring to the boil,simmer for 3-4 min.
Remove the cream from the heat & add the lemon juice.
Strain the mixture through the sieve into a jug & divide between 6 ramekins.leave to set in the fridge overnight.
Serve with sliced bananas & passion fruit pulp.
Or roasted plums.
Or caramelized pears...

Banoffee Pie

Bottom:
300 g double chocolate chip cookies
100 g butter
50 g whole hazelnuts
Filling:
100 g butter
100 g sugar
375 caramel condensed milk
Topping:
4 very ripe medium bananas,sliced
juice of half lemon
300 ml fresh cream
1 tbsp dusting sugar
vanilla extract
50 g grated dark chocolate

Melt the butter.
Roast the hazelnuts on hot pan,clean.
Crush the cookies.
Mix it all together & cover the bottom of the 23 cm spring form cake tin,greased & lined with baking paper.
Chill until you make the caramel cream:
Heat the sugar & butter until sugar is completely dissolved & starts to change the colour.Add carefully the caramel,bring it to boil for a minute,then take off the heat.
Pour the caramel sauce over the cake base & let it chill again at least 1 h.
Sprinkle the lemon juice over the sliced bananas.
Whip the cream & add half of the bananas.
Lift the cream on to the cake.
Decorate with rest of the bananas,cover with grated chocolate.
If you can resist,let it chill for another hour before you remove the cake from the baking tin & serving it..

Chocolate & Mixed Berry Cake

Shortcake base:
 
150 g flour
100g butter
50 g sugar
1 egg yolk
grated rind of lemon
vanilla extract
Using your fingertips pinch together the butter,sugar & flour until it resembles the breadcrumbs,add egg yolk,lemon rind & vanilla extract,then knead it into the smooth dough.
Press the dough on to the bottom of the 26 cm baking tin.
Bake at 200C for 10-15 min.


Spongecake Base:
 
5 eggs
180 g sugar
150 g flour
70 g cornflour
1 tsp baking powder
2 tbsp warm water
vanilla
Whisk the egg whites until soft peaks form,gradually add 1/3sugar while still whisking.It is ready when egg whites hold its shape on the spoon.
Whisk egg yolks with 2/3 of sugar & warm water.
Gently fold egg yolks into the egg whites.
Sieve in the flour,cornflour & baking powder,mix as little as possible until its combined.Add vanilla for taste.
Bake in prepared 26cm round tin in preheated oven at 190C for 30 min or until its ready.
Cool. 

Cut the base into 3 circles.

Cream:
 
500 g soft cheese
200 g white chocolate
200 g mixed berries(frozen)
100 ml fresh cream
2 tbsp sugar

Melt the chocolate in bain marie.Whisk the cream.Mix everything together.

~200 ml Raspberry Jam for filling

For cake:
  
Place the shortbread base on to the serving plate.
Cover it with raspberry jam.
Place one of the sponges over the jam.
Spread 1/3 of cream & 1/2 of berries on to the first sponge circle.
Put second circle over.If you wish,you can moisten it with some juice.
On second layer place 1/3 of the cream & the rest of the berries.
Put the third sponge circle on top.
Cover the cake all over with remaining 1/3 of the cream.

Chill the cake(covered) for at least 1 hour,but its best to leave it overnight.

How To Make The Chocolate Collar From:

The pink whisk
SinFoodie
make a chocolate collar for a cake  

How To Make The Fondant:

recipe-for-home-made-fondant-sugar-paste

How To Decorate The Cake With Chocolate:

how & why to temper & melt chocolate
how to make chocolate garnishes
how to make chocolate garnishes decorations tutorial PART 2

 

RASPBERRY LAYERED CAKE

Shortcake base:

150 g flour
100g butter
50 g sugar
1 egg yolk
grated rind of lemon
vanilla extract
Using your fingertips pinch together the butter,sugar & flour until it resembles the breadcrumbs,add egg yolk,lemon rind & vanilla extract,then knead it into the smooth dough.
Press the dough on to the bottom of the 26 cm baking tin.
Bake at 200C for 10-15 min.

Chocolate sponge:

5 eggs
200 g sugar
8 tbsp corn flour
3 tbsp cocoa powder
1 tsp baking powder
vanilla extract
Whisk the egg whites until soft peaks form,gradually add 1/3sugar while still whisking.It is ready when egg whites hold its shape on the spoon.
Mix egg yolks with 2/3 of sugar until its doubled.
Gently fold egg yolks into the egg whites.
Sieve in the flour,cocoa powder & baking powder,mix as little as possible until its combined.
Bake in prepared 26cm round tin in preheated oven at 220C for 20-30 min or until its ready.
Cool.

Raspberry-Cream Filling:

1 cup of raspberries
1 dl dusting sugar
500 ml double cream
vanilla extract
4 tsp gelatin
3 tbsp water
Whisk the cream with sugar until stiff.Add couple of drops of vanilla extract.
Prepare the gelatin by following the instructions on the packet.Add to the cream.
At last gently fold in the raspberries.

Some apple juice or cooled coffee for moisturizing the sponge
ca 200 ml Blackcurrant Jam
flaked coconut to decorate

Bringing it together:

1.Bake all the cake`s bases.Cool.
2.Make the cream.
3.Place the shortbread base on to the serving plate..
4.Cover it with Blackcurrant Jam.
5.Cut the chocolate sponge into two circles.
6.Place one of the chocolate sponges over the jam.
7.Moisten the chocolate base with some juice or coffee.
8.Cover it with half of the cream.
9.Lift the second sponge onto the cream.
10.Moisten.
11.Cover the top & sides of the cake with the rest of the cream.
12.Let it set in the cool place for few hour or overnight.
13.Sprinkle the cake with shredded coconut & decorate as you like just before serving.

White Chocolate Gâteau

Base:
5 eggs
5 tbsp sugar
5 tbsp flour
1 tsp baking powder
Cream:
500 g soft cheese
200 g white chocolate
180 g mixed berries(frozen)
100 ml fresh cream
(0,5 tsp cinnamon)
Coulis:
180 g mixed berries
50 g sugar

For base:
Whisk the egg whites until soft peaks form,gradually add 1/3sugar while still whisking.It is ready when egg whites hold its shape on the spoon.
Mix egg yolks with 2/3 of sugar until its doubled.
Gently fold egg yolks into the egg whites.Sieve in the flour,mix as little as possible until its combined.
Bake in prepared 26cm round tin in preheated oven at 220C for 20-30 min or until its ready.
Cool.
For cream:
Melt the chocolate in bain marie.Whisk the cream.Mix everything together.
For cake:
Cut the base into 3 circles.
Place 1/3 of cream & 1/2 of berries on to the first circle.Put second circle over.If you wish,you can moisten it with some juice.
On second layer place 1/3 of the cream & the rest of the berries.
Put the third circle on top.
Cover the cake all over with remaining 1/3 of the cream.
Chill the cake(covered) for at least 1 hour,but its best to leave it overnight.
Serve with berry coulis:
Blend the berries & sugar,add some lemon juice if you like.Sieve.

This gateau is richly layered with white chocolate cream & mixed berries,irresistible combination..You can make the cake up to two days in advance & store in the fridge,covered.Decorate before serving with some fresh berries & chocolate shavings..
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Blackcurrant Chocolate Cake

For chocolate sponge:
5 eggs
200 g sugar
vanilla extract
8 tbsp corn flour
3 tbsp cocoa powder
1 tsp baking powder

Beat the egg whites with pinch of salt until fluffy,then gradually add the half of the sugar,still whisking until stiff.
Separately whisk the egg yolks with the rest of the sugar until pale in colour.Add the egg whites.
Mix together the flour,baking powder & cocoa powder.Sift the mixture gently into the egg mixture.
Bake in the 23cm(9 inch) spring form cake tin,lined with baking paper at 200C for 25-30 min or until ready.Check with toothpick,if it comes out clean,its ready.
Cool in the cake tin at first under the clean towel,then turn onto the wire rack to cool completely.

Filling:
370 g Blackcurrant Conserve

1-2 cups of blackcurrants,can be frozen(I added some red currants as well)
500 ml double cream
5 tbsp sugar
vanilla extract
100 ml apple juice

Whisk the cream  until until it's stiff,be careful not to over mix or it will turn into butter!
Add the sugar,vanilla & gently mix in the currants.
Filling can be done with gelatin also,if that the case,then you should use ca 4 tbsp of gelatin for this amount of cream.Follow the instructions on packet & stir in along with the berries.

Truffle Ganache:
300 g dark chocolate,chopped
100 g butter
250 ml fresh cream or double
50 g ground almonds
2 tbsp amaretto liqueur or drop of almond essence

Heat the cream & butter until just starts to boil.
Take off the heat & mix in  the chopped chocolate until all melted & smooth.
Add the ground almonds,cool completely.
Add liqueur or essence.

Split the cake in three horizontally.
Place the first slice onto the serving plate,moisten with apple juice & spread with half of the jam then top with half of the cream.
Place the second sponge on top,moisten again & spread with jam, finish with the rest of the cream.
Moisten the third slice with apple juice & lift on top.
Press the cake slightly down,until cream starts to slip out from between layers & with palette knife run around sides to get it tidy.
Cover the top & sides with ganache.Chill for at least 1 hour.
Decorate before serving.

This cake got to be my daughters birthday cake.
Deliciously moist,rich,chocolatey,light,sweet & sour.all in one:)

Raspberry Trifle with Doughnuts

4 small glasses,for bigger glasses just double the ingredients.

4  doughnuts with chocolate filling
200 ml  fresh cream
2-3 tbsp yogurt or sour  cream
50 g sugar
100 ml orange juice
300 g-400 g raspberries
chocolate shavings,for decorating if you wish

Make a sauce from 100 g raspberries & sugar.
Whisk together the fresh cream,sour cream or yogurt & sugar.
Cut the doughnuts half.
Place one half of the doughnuts onto the bottom of the serving glasses,moisten with orange juice & spread some raspberry sauce over.
Place one tablespoon of cream over & layer of the raspberries on top.
Put another half of the doughnut over the raspberries,press it down,moisten with juice & spread with raspberry sauce.
Lift the rest of the cream over & decorate with chocolate & raspberries.
Refrigerate at least 30 minutes before serving for best flavor.

Raspberry Roulade

4 eggs,separated
175 g sugar
50 g flour
15 g cornflour
Grated rind of 1-2 lemons
Filling:
100 ml whipping cream
100 ml fromage frais or cream cheese
50 g sugar
150 g raspberries

Preheat the oven to 200C.
Whisk the egg whites with pinch of salt until soft peaks form,then whisk in half of the sugar until stiff.
Whisk the egg yolks with the rest of the sugar until pale yellow & gently mix it with egg whites.
Mix together cornflour & flour & sift it into the egg mixture,gently stirring at the same time.
Add lemon rind.
Pour the mixture into a baking tray,which is lined with baking paper,smooth over the surface & bake for 10  min.
Turn out the roulade onto the greaseproof paper,dusted with icing sugar & leave to cool.
Whip the cream with sugar until thick & fold in the fromage frais or soft cheese.
Then,evenly spread it over the roulade.
Arrange the raspberries on top & roll up the roulade,using the grease paper to help.
Before serving dust with icing sugar.

Toffee & Roasted Hazelnut Cake

This cake is a real treat! Full of flavours & surprises!it takes some time to make it but is not very difficult at all,just read the recipe through before making it,so you  have your vision about how its gonna work out:)

Shortbread Base:
200 g flour
130 g butter
60 g sugar
100 g hazelnuts,whole
Using your fingertips pinch together the butter,sugar & flour until it resembles the breadcrumbs,then knead it into the smooth dough.
Press the dough on to the bottom of the 26 cm baking tin.
Roast the nuts on the frying pan or in the oven & press them over the cake base.
Bake at 200C for 10-15 min.

2 x Sponge Cakes:
5 eggs
5 tbsp sugar
5 tbsp flour
1 tsp baking powder
1-2 tbsp cocoa powder
Whisk the egg whites with pinch of salt until fluffy,then add gradually 1/3 of sugar,still whisking until it holds the shape.
Whisk the egg yolks with the rest of the 2/3 sugar,until pale yellow.Fold it gently into the egg whites.
Bit by bit add to the eggs the sieved flour & baking powder.
Add the cocoa powder into the half of the mixture,so you get one light & one dark base.
Bake  at 200C for 15-20 min.

Cream:
4-5 dl fresh cream
3 tbsp sugar
vanilla
3-4 gelatin leaves
150 dl milk
Whip the cream with sugar,add vanilla.
Place the gelatin leaves into the cold water  for 5-10 min.
Squeeze out the water & put them into the hot boiled milk to dissolve.
Cool slightly before adding it to the whipped cream.

Toffee:
200 ml fresh cream
200 ml sugar
3 tsp butter
1,5 tsp vanilla sugar
Mix together the cream & sugar.
Let it simmer on the low heat until thickens.Check if toffee is ready by dropping it with spoon onto the cold plate.
Take off the heat,add butter & vanilla,cool a bit.

Filling:
3-4 bananas + juice of the half lemon,mashed with fork
~ 400 g canned peaches,drained,leave the juice for moisturising the cake bases
100 ml raspberry jam

Topping:
100 g roasted hazelnuts,chopped

Bringing it together:
1.Bake all the cake`s bases.Cool.
2.Make the cream.
3.Make the toffee.
4.Place the shortbread base on to the serving plate..
5.Cover it with half of the toffee.
6.Spoon over some cream.
7.Arrange the drained peaches on to the cream.
8.Moisten the chocolate base with some peach juice,lift it on to the cake.
9.Cover with raspberry jam.
10.Again,spread over some cream
11.Spoon over the cream the banana filling.
12.Moisten the light sponge,lift onto the cake.
13.Cover the sponge with the rest of the toffee.You can melt again the toffee on the low heat if you need to.
14.Sprinkle over the toffee chopped hazelnuts.
15.Cover the sides of the cake with the rest of the cream.
16.Let it set in the cool place for few hours before serving.

Chocolate & Passion Fruit Roulade with Bananas

175g dark chocolate
5 eggs
125 g sugar
4 passion fruits,halved & scooped out
200 ml fresh cream
2 bananas

Preheat the oven 180C.
Grease & line a swiss roll tin with greaseproof paper,then grease the paper.
Melt the chocolate in the small bowl.How to melt chocolate
Beat together the egg yolks & sugar until pale yellow.
Fold in the melted chocolate.
Whisk the egg whites with pinch of salt until peaking but not stiff.
Fold about quarter of the egg whites into the chocolate mixture to lighten it,then fold in the rest.
Spread the mixture over the tin.
Bake in the oven about 20 min,then invert the roulade on to a sheet of the greaseproof paper sprinkled with caster sugar & peel away the the lining paper.Cover & cool.
Spread the whipped cream over the roulade.Cover with banana slices & spoon over the passion fruit pulp.
Roll up the roulade,using the paper.
Serve with raspberry coulis.
I must say,i so adore passion fruits...

Banana & Passion Fruit Pavlova

6 egg whites
pinch of salt
350 g sugar
2 tsp cornflour
juice of half of the lemon
300 ml fresh cream
2 bananas
2-3 passion fruits

Preheat the oven to 180 C.
Line a baking tray with greaseproof paper.
Whisk the egg whites in a clean bowl with pinch of salt until stiff,then start whisking in the sugar,1 tbsp at a time.Continue whisking until egg whites are stiff & glossy,then whisk in the cornflour & lemon juice.
Spoon the meringue on the baking tray & spread to form a 20 cm circle, building up the sides a little, ready to keep the filling in.
Bake for 5 min,then reduce the oven to 150C & cook for a further 1 h 15 min..Allow it to cool completely before transferring to a serving plate.
Whip the cream until it holds its shape,then spoon it onto the meringue base.
Decorate with sliced bananas & passion fruit pulp.
Dust with icing sugar.


Watch How To Make Pavlovas

Rhubarb & Vanilla Cream

2,5 dl milk
1 vanilla pod
3 egg yolks
4 tbsp sugar
1,5 tbsp flour
500 g rhubarb
2 dl fresh cream
Heat in the pan on low heat milk & halved vanilla until just below boiling point.
Whisk egg yolks with 2 tbsp sugar,add flour.
Remove the vanilla pod,scrape the seeds out & add back to the milk.
Pour the hot milk into the egg mixture,whisking it until well combined.
Get the milk back to the heat until it thickens,keep mixing.
Cool.
Chop the rhubarbs & boil with drop of water & 2 tbsp sugar until soft.
Cool.
Leave the 4 tbsp of rhubarbs aside & add the rest into the vanilla sauce.Gently fold in whisked cream.
Divide the cream between 4 serving glasses & top each of them with 1 tbsp of rhubarb compote, mix it just a little.