Category: cake

Snickers Cake Recipe – A Heavenly Delight! 

Ingredients for the Cake:

For the Biscuit:

• 3 Eggs
• 80 grams Sugar
• 80 grams Flour
• 20 grams Cocoa powder
• 50 ml Milk
• 30 ml Vegetable oil
• A pinch of Salt
• 1 tsp Baking powder

For the Caramel:

• 150 ml Cream (33%)
• 150 grams Sugar
• 50 grams Butter
• A pinch of Salt
• 100 grams Peanuts

For the Cream:

• 400 grams Cream cheese
• 150 ml Cream (33%)
• 1 tsp Vanilla sugar
• 25 grams Powdered sugar

For the Glaze:

• 130 grams Chocolate
• 50 ml Cream (33%)
• 40 grams Peanuts

Instructions:

Baking the Biscuit:

1. Preheat the oven to 180°C (356°F).
2. Whisk eggs and sugar until fluffy. Gradually add flour, cocoa powder, milk, vegetable oil, salt, and baking powder. Mix until well combined.
3. Pour the batter into a greased 20 cm diameter cake mold.
4. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
5. Let the cake cool completely.

Preparing the Caramel:

1. In a saucepan, heat cream, sugar, butter, and a pinch of salt over medium heat. Stir continuously until the mixture thickens and gets a caramel color.
2. Add peanuts to the caramel, mix, and let it cool slightly.

Making the Cream:

1. Beat cream cheese, cream, vanilla sugar, and powdered sugar until smooth and well combined.

Assembling the Cake:

1. Cut the cooled cake horizontally into two layers.
2. Place one cake layer on a serving plate. Spread half of the cream over this layer.
3. Spread the prepared caramel with peanuts over the cream layer.
4. Place the second cake layer on top and cover it with the remaining cream.

Preparing the Glaze:

1. Melt chocolate with cream in a microwave or using a double boiler until smooth.
2. Spread the chocolate glaze evenly over the top of the cake.
3. Garnish with peanuts.

Chilling and Serving:

1. Chill the cake in the refrigerator for at least 2-3 hours before serving to allow the flavors to meld.
2. Slice and serve this divine Snickers cake, savoring every delightful bite

Here’s a super simple butter cake recipe for you:

Hey everyone! 

FLUFFY CAKE IN BLENDER

Table of Contents

INGREDIENTS

• 500 grams of wheat flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon powder
• 150 grams of milk cream
• 350 grams of white sugar
• 200 milliliters of milk
• 4 small eggs
• 1 spoon of vanilla
• 1 pinch of salt

  Table of Contents

STEP BY STEP PREPARATION

1. For this cake, I am going to start by adding 4 small eggs to the blender.

2. Then I will add a teaspoon of cinnamon powder, a pinch of salt that will give a special touch to our cake.

3. Next, 150 grams of heavy cream, 350 grams of white sugar, 200 milliliters of milk, which should be at room temperature.

4.A tablespoon and a half of butter, although it can also be margarine, a tablespoon of vanilla. Cover and mix all the ingredients very well for 3 minutes.

5. After this time, I will add 500 grams of all-purpose flour, but the idea is to add little by little so as not to force the blender.

6. Also a tablespoon of baking powder, cover. I turn the mixer on again until I get a homogeneous mixture.

7. Next, I will grease a cake pan with a little butter and flour it very well with a little flour. We do this step so that our cake is easier to unmold.

8. Finally, I add the entire mixture from the blender and put the mold in the oven preheated to 180 degrees Celsius for forty-five minutes.

9. After forty-five minutes, our super moist cake is ready. We prepare a delicious cake in the blender.

Just Milk and Chocolate: A Delicious No-Bake Dessert Recipe

In a world where dessert lovers are always on the lookout for simple yet scrumptious recipes, the combination of milk and chocolate offers a delightful treat that requires no baking. This easy-to-follow recipe for Dark Chocolate Mousse promises a rich and indulgent experience in just a matter of minutes.

Ingredients

• 130g dark chocolate (approximately 4.6 ounces)
• 80 grams of sugar (approximately 1/3 cup)
• 50 grams of cocoa powder (approximately 1/2 cup)
• 10 g of agar (approximately 2 teaspoons)
• 350 grams of milk (approximately 1 1/2 cups)
• 450g fresh cream (approximately 2 cups)
• 50 grams of fresh cream (for the topping) (approximately 1/4 cup)
• 2 grams of gelatin (approximately 1/2 teaspoon)
• 100 grams of dark chocolate (for the topping) (approximately 3.5 ounces)

Method of Preparation

1. Prepare the Chocolate: Start by grinding the 130g of dark chocolate into small pieces. Melt the dark chocolate in a bain-marie or in the microwave until smooth.
2. Mix Dry Ingredients: In a saucepan, combine the sugar, cocoa powder, and agar.
3. Add Milk and Cream: Gradually add the milk and cream to the sugar, cocoa, and agar mixture, stirring well to combine.
4. Heat the Mixture: Place the mixture over medium heat, stirring constantly until it starts to boil. Continue stirring for an additional 2 minutes after boiling.
5. Incorporate Dark Chocolate: Remove the pan from the heat and add the melted dark chocolate to the mixture. Stir until the chocolate is completely melted and all ingredients are well incorporated.
6. Pour into Mold: Pour the mixture into a prepared plastic bottle and cover the open part with cling film. Place in the fridge to firm up for at least 2 hours.

Preparation of the Topping

1. Prepare Gelatin: In a pot, melt 2 grams of gelatin in 50 grams of cream, either in the microwave or in a bain-marie.
2. Add Dark Chocolate: Once the gelatin is melted, add the 100g of dark chocolate. Stir until smooth.
3. Apply Topping: Let the frosting cool slightly, then cover each portion of mousse with a generous layer of chocolate frosting.
4. Chill Again: Return the mousses to the fridge for another hour, or until the topping is firm.

Serving

Once firm, remove the mousses from the fridge, slice if desired, and serve. This recipe yields approximately 6 servings.

Conclusion

Indulging in a decadent dessert doesn’t have to be complicated. With just a few ingredients and simple steps, you can create a delectable Dark Chocolate Mousse that is sure to impress. Whether it’s for a special occasion or a sweet treat any day of the week, this no-bake dessert is bound to become a favorite.

Italian Ricotta and Kefir Cake

Ingredients

• 5 eggs
• 200 g sugar (7 oz)
• 120 ml vegetable oil (4 fl oz)
• 120 ml kefir (4 fl oz)
• 300 g flour (10.6 oz)
• 8 g baking powder (0.28 oz)
• 300 g ricotta (10.6 oz)
• 3 tablespoons icing sugar

Nutrition Information

• Servings: 10 slices
• Calories per serving: Approximately 280 kcal
• Fat: 14g
• Carbohydrates: 30g
• Protein: 7g

Instructions

1. Prepare the Egg Mixture

Begin by whisking 4 eggs with a pinch of salt in a large mixing bowl. Use an electric whisk to beat the eggs until they become light and frothy. This step is crucial for incorporating air into the mixture, which will give the cake its light texture.

2. Add Sugar and Continue Mixing

Next, add 200 g of sugar to the whisked eggs. Continue whisking until the mixture becomes even lighter and frothier. The sugar should dissolve completely, resulting in a smooth, pale batter.

3. Incorporate the Oil and Kefir

Once the sugar is fully incorporated, gradually add 120 ml of vegetable oil and 120 ml of kefir to the mixture. Continue mixing as you pour in the liquids. The oil adds moisture and richness, while the kefir introduces a slight tanginess that balances the sweetness of the cake.

4. Mix the Dry Ingredients

In a separate bowl, combine 300 g of flour with 8 g of baking powder. Sift the flour mixture to remove any lumps and to aerate it, which helps create a light, fluffy cake.

5. Combine Wet and Dry Ingredients

Gradually add the sifted flour mixture to the egg, sugar, oil, and kefir mixture. It’s best to add the flour in three stages, folding it in gently with a spatula after each addition. This method ensures that the batter remains light and airy without overmixing, which could make the cake dense.

6. Prepare the Baking Pan

Line a cake mold with baking paper to prevent sticking. Pour the batter into the prepared mold, ensuring that it is spread evenly across the surface and smoothed out at the edges. This step ensures even baking and a uniform shape.

7. Prepare the Ricotta Filling

In a small bowl, combine 300 g of ricotta with 1 egg and 3 tablespoons of icing sugar. Mix until smooth. Transfer the ricotta mixture to a piping bag. If you don’t have a piping bag, you can use a plastic bag with a small corner snipped off.

8. Garnish the Cake

Using the piping bag, garnish the surface of the cake with the ricotta mixture. You can create a lattice pattern, swirls, or any design of your choice. This adds not only flavor but also an attractive visual element to the  cake.

9. Bake the Cake

Preheat your oven to 180°C (350°F). Place the cake in the preheated oven and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. The cake should rise nicely, with a golden-brown top.

10. Cool and Serve

Once baked, remove the cake from the oven and allow it to cool slightly in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Before serving, sprinkle the top with a dusting of icing sugar for an extra touch of sweetness.

11. Enjoy

This Ricotta and Kefir Cake is best served slightly warm or at room temperature. It pairs wonderfully with a cup of coffee, tea, or a glass of sweet wine. The cake’s light, airy texture combined with the creamy, tangy filling makes it an irresistible treat that captures the essence of Italian dessert-making.

Baking Tips

• Ricotta: Make sure to use fresh, high-quality ricotta for the best texture and flavor.
• Kefir: If you don’t have kefir, you can substitute it with plain yogurt or buttermilk.
• Decorating: Get creative with the ricotta filling designs on the cake for a beautiful presentation.

This recipe brings a taste of Italy right into your kitchen, offering a delicious and elegant dessert that’s surprisingly simple to make. Enjoy this gourmet pleasure and savor every bite of this delightful Ricotta and Kefir Cake!

Zucchini Oatmeal Bread Recipe

Ingredients

For the Bread:

• 300 g zucchini (1 medium zucchini)
• 200 ml water (about 7 fl oz)
• 5 g dry yeast (about 1 teaspoon)
• 150 g oatmeal (first portion, about 1 1/4 cups)
• 150-200 g oatmeal (second portion, about 1 1/4 to 1 3/4 cups)
• Salt, to taste
• Black pepper, to taste
• Favorite spices (such as curry), to taste
• Dry garlic, to taste
• 1 teaspoon dried tomatoes, finely chopped
• 30 ml olive oil (about 2 tablespoons)
• 20 g pumpkin seeds (about 2 tablespoons)
• 20 g sunflower seeds (about 2 tablespoons)
• A handful of cumin seeds, for sprinkling on top

Nutrition Information

• Servings: 10 slices
• Calories per serving: Approximately 180 kcal
• Fat: 8g
• Carbohydrates: 23g
• Protein: 5g

Instructions

1. Prepare the Zucchini

Start by grating the zucchini using a medium grater. Place the grated zucchini in a large mixing bowl. Zucchini adds moisture to the bread, keeping it tender while contributing a mild, earthy flavor.

2. Activate the Yeast

In a small bowl, mix 5 g of dry yeast with 200 ml of warm water. Make sure the water is warm but not hot, as too high a temperature can kill the yeast. Let the mixture sit for about 5-10 minutes, until it becomes frothy. This indicates that the yeast is active and ready to be used.

3. Mix the Dry Ingredients

In the bowl with the grated zucchini, add 150 g of oatmeal (about 1 1/4 cups), salt, black pepper, your favorite spices (such as curry), dry garlic, and 1 teaspoon of finely chopped dried tomatoes. Stir the ingredients together until well combined. The dried tomatoes and spices add depth and complexity to the bread, enhancing its flavor.

4. Add the Wet Ingredients

Pour the activated yeast mixture and 30 ml of olive oil into the zucchini mixture. Stir well to ensure all ingredients are fully incorporated. The olive oil adds richness and helps bind the dough together.

5. Incorporate the Seeds

Add 20 g of pumpkin seeds and 20 g of sunflower seeds to the mixture. Stir to distribute the seeds evenly throughout the dough. These seeds not only add a pleasant crunch but also boost the nutritional value of the bread.

6. Add More Oatmeal

Gradually add another 150-200 g of oatmeal (about 1 1/4 to 1 3/4 cups) to the mixture. Stir as you go, adding enough oatmeal until the dough comes together and is not too sticky. The amount of oatmeal needed may vary depending on the moisture content of the zucchini, so add it slowly until the dough reaches a manageable consistency.

7. Let the Dough Rise

Cover the mixing bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size. This step is crucial for developing the bread’s texture, making it light and airy.

8. Prepare the Bread

Preheat your oven to 180°C (350°F). Grease a loaf pan with a little olive oil or line it with parchment paper to prevent the bread from sticking.

Once the dough has risen, transfer it to the prepared loaf pan, smoothing the top with a spatula. Sprinkle a handful of cumin seeds on top of the dough for added flavor and texture. The cumin seeds provide a subtle, aromatic touch that complements the bread’s savory profile.

9. Bake the Bread

Place the loaf pan in the preheated oven and bake for 40-50 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean. Baking at this temperature allows the bread to cook through evenly without becoming too dry.

Kentucky Butter Cake

INGREDIENTS

Cake in Minutes! You’ll Make This Cake Every Day! Simple and Delicious!

Ingredients:

• 2 eggs
• 90g (7 tablespoons) sugar
• 70ml (1/3 cup) oil
• 100ml (1/2 cup) milk
• 160g (1 1/4 cups) flour
• 10g (2 teaspoons) baking powder
• Vanillin to taste

🥣 Necessary Kitchen Equipment:

• Bowl
• Spatula
• 20cm baking tray
• Baking paper
• Oven

⏲️ Preparation and Cooking Time:

• Preparation time: 10-15 minutes
• Cooking time: 25-30 minutes
• Total time: 35-45 minutes

 Preparation Steps:

Preparation of the Dough:

1. In a bowl, beat the eggs with the sugar and vanillin until the mixture becomes frothy and light.
2. Add the oil and milk to the egg mixture and mix well.
3. Sift the flour and baking powder directly into the bowl and mix gently until the dough is smooth and homogeneous.

Cooking:

1. Butter and flour a 20cm baking pan.
2. Pour the mixture into the prepared pan and level it with a spatula.
3. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until the cake is golden and cooked through.

🍽️ Serving:

1. Once cooked, let the cake cool slightly before serving. Cut into slices and enjoy this simple and delicious dessert alone or with a sprinkling of icing sugar or a scoop of vanilla ice cream.

Save this recipe and make it a daily delight!

My house is fairly divided on the sweet versus savory breakfast debate (I am pretty much always Team Sweet). But, if there’s one dish that united us all it is these Orange Sour Cream Rolls. They’re loaded up with zesty orange flavor, stuffed with cream cheese, and drenched in a rich sour cream glaze. Heaven in breakfast form! I’ve never met a soul who didn’t love them. If you’re looking for a special occasion breakfast treat then this recipe is just the thing.Start out by mixing up some sugar, fresh orange zest, and almond extract. The crescent roll dough is brushed with melted butter and then coated with the orange sugar mixture. A small cube of cream cheese is placed at the wide end of the triangle and then it gets wrapped up in one tasty package. Arrange the rolls in a baking dish and pour the leftover butter off top. Pop those babies in the oven for about half an hour and get started on the glaze.

You’ll mix together sour cream, melted butter, orange juice, almond extract, and a pinch of salt until it’s nice and smooth. Once the rolls are done baking, allow them to cool for 5 minutes then pour that delicious glaze over the top. Sprinkle some orange zest on each roll and they’re ready to serve. Be ready for everyone to want seconds!

Donut Doughnuts: How to make them irresistible !

ingredients:

°140 g (1 cup) all-purpose flour

°240 ml (1 cup) of water

°3 eggs

°75 g (half a cup) butter

°a pinch of salt

°Half a teaspoon of vanilla extract

*Methods :

1. Put the water and butter over medium heat and boil until the butter melts.

2. Add salt and flour and mix with a spoon until a dough forms.

3. Add the vanilla extract to the batter, then crack 3 eggs, one at a time, while working the batter with the hand mixer.

4. Transfer the mixture to a piping bag and roll out 12 circles on parchment paper.

5. Cook each donut in the preheated oil for 3-4 minutes or until golden brown on both sides.

6. Enjoy !

dessert in 10 minutes, a real lightning recipe

Everyone is obsessed with biscoff and this no-bake biscoff layered cheesecake cup
Easy 6-Ingredient Dessert Cups

Ingredients:

Lotus Biscoff Cookies: 7 oz for crumbs, 5 for garnish
Milk: 1 ¾ cups
Custard Powder: 1 ½ tablespoons
Sugar: 2 tablespoons total
Whipping Cream: 1 ¾ cups
Vanilla Powder/Essence: A pinch

Instructions:

Prepare the Crumbs: Grind the Lotus Biscoff cookies in a food processor until fine.
Mix the Custard: In a bowl, combine ¼ cup of milk with the custard powder, whisking until smooth.
Cook the Custard: In a pan, heat the remaining milk with the sugar. Gradually add the custard mixture, whisking constantly until it thickens. Remove from heat and allow to cool.
Whip the Cream: In a separate bowl, whip the cream, remaining sugar, and vanilla until stiff peaks form.
Assemble the Cups: In 5 glasses, layer the cookie crumbs, custard, and whipped cream.
Garnish and Serve: Top each dessert cup with a Biscoff cookie and additional crumbs. Enjoy!

Tips:

Substitutions: Regular biscuits can replace Lotus Biscoff cookies.
Make-Ahead: Prepare the components in advance and assemble just before serving.
Storage: Store any leftover cups in the fridge for up to 24 hours (note that the texture may change).
Vanilla Variations: Substitute vanilla extract for vanilla powder or essence.
Toppings: Enhance with chocolate shavings, caramel sauce, or your favorite fruits.

Simple Italian Cake with 12 Tablespoons

Ingredients:

3 eggs

12 tablespoons of sugar

12 tablespoons of oil

12 tablespoons of milk

12 tablespoons of flour

Zest and juice of half a lemon

11g baking powder

20cm cake pan

Instructions:

Preheat your oven to 180°C (356°F).

In a mixing bowl, crack open 3 eggs.

Add 12 tablespoons of sugar to the eggs.

Mix the eggs and sugar together until they are well combined and have a creamy consistency.

Pour in 12 tablespoons of oil and mix it into the egg and sugar mixture.

Add 12 tablespoons of milk to the mixture and continue mixing.

Sift in 12 tablespoons of flour gradually while stirring to avoid lumps.

Zest and juice half a lemon and add them to the batter for a lovely citrus flavor.

Finally, add 11g of baking powder and mix it in thoroughly.

Grease a 20cm cake pan and pour the batter into it.

Bake in the preheated oven at 180°C (356°F) for approximately 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Once the cake is done, remove it from the oven and let it cool.

You can optionally dust the top with powdered sugar or add a lemon glaze for extra flavor.

Slice and enjoy your simple and delicious Italian Cake with 12 Tablespoons!

ORIGINAL BAGUETTE BREAD 

Ingredients:

500 g of common wheat flour

330 ml of water

5 g dry baker’s yeast or 15 g fresh yeast

10g of salt

Preparation:

1. Start by mixing the water with the yeast in a bowl. I recommend that the water be lukewarm, so the yeast will dissolve sooner and better.

2. Once this is done, mix the flour with the salt and add it to the water. You must knead it well for a few minutes. To know when it is is when the dough is smooth and does not stick to the hands easily. At first something may stick to you but you’ll see how later it won’t.

3. After the first kneading you must cover the dough with film and put it in the fridge for an hour. During this time the dough will rest and will be ready to work with.

4. After resting, cut four equal balls and form the elongated bars. Put them on a baking tray separated from each other and make two superficial cuts in each one. Before baking let them ferment for about 30 minutes or so.

5. When they have grown they will have the definitive baguette shape. If they are too fat, stretch the dough more with a little flour.

6. Finally, put them in the preheated oven at 180ºC for 15 minutes and you will have them ready.

A piece of advice is that before putting them in, spray a little water on top so that it does not make the crust so quickly and you get that bakery result. If you don’t have a spray bottle, you can also wet your fingertips and gently brush them over the bread before baking.