Search results for: cake

Here are the search results for your query. Please use our advanced search page for more specific results.

Coconut Raisin Bars

Coconut Raisin Bars

How about finishing your meal with some delicious coconut raisin bars? Use the coconut flakes both for the base mixture and for the topping. Further, enhance the vanilla-flavored cake base by soaking it with milk after baking. Raisins will add a pleasantly chewy touch to the overall puffy texture.

Coconut Raisin Bars Read More »

Ingredients Needed for Coconut Raisin Bars

7 egg whites
1 ½ cups of sugar
3 ounces of raisins
1 ¼ cups of coconut flakes
1 teaspoon baking powder
1 teaspoon vanilla extract
⅔ cup flour
¾ cup milk
7 yolks
7 ounces of butter

How to Make Coconut Raisin Bars

  1. Add the egg whites to a bowl and start whisking using a hand mixer. Add 1 cup of sugar in the process. Whisk until firm.
  2. Add the raisins, 1 cup of coconut flakes, the baking powder, and vanilla extract. Mix until even using a spatula. Add 1/3 cup of flour and mix more.
  3. Line an 11 x 7 x 2 inches (28 x 18 x 5 cm) baking dish with parchment paper. Transfer the mixture to it and evenly spread it. Bake for 25 minutes at 360⁰F/180⁰C.
  4. Remove from oven and pour 1/2 cup of milk over it. Let it soak for 2 – 3 minutes or so.
  5. Add the yolks and the remaining cup of sugar to a pot over low heat. Cook while continuously whisking. Add the remaining milk and flour in the process. Simmer for 10 minutes, then let it cool.
  6. Add the butter to a bowl. Mix until creamy using a hand mixer. Add the yolk mixture and mix more until even.
  7. Layer this mixture on top of the baked base. Sprinkle the remaining coconut flakes all over it, then refrigerate for 60 minutes.
Cherry and Cheese Chimichangas

Cherry and Cheese Chimichangas

It’s time for some chimichangas! And these are not the ones you’re used to. These ones here are cheesecake-flavored chimichangas. With cream cheese filling and topped with homemade cherry syrup, this dessert has “so delicious” written all over it!

Cherry and Cheese Chimichangas Read More »

Ingredients Needed for Cherry and Cheese Chimichangas

8 ounces of cream cheese
2 teaspoons of powdered sugar
1 teaspoon vanilla extract
1 teaspoon vegetable oil
1 teaspoon butter
2 cinnamon sticks
10 ounces of frozen cherries
1 teaspoon maple syrup
1 teaspoon orange peel powder
4 tortilla wraps
vegetable oil for frying
brown sugar

How to Make Cherry and Cheese Chimichangas

  1. Add the cream cheese in a large bowl and mix it with powdered sugar and vanilla extract until smooth.
  2. Add 1 tsp of vegetable oil in a skillet over medium heat. Add the cinnamon sticks and frozen cherries. Cook for 2 minutes. Add the maple syrup, give it a stir, and take the skillet away from the heat.
  3. Evenly spread the cream cheese mixture over the tortillas. Top them with cherry and fold it on all sides to secure the filling. You can also use toothpicks.
  4. Heat the remaining oil in skillet over high heat. Add the chimichangas and cook them until golden and crispy. Coat them with brown sugar after they’re ready.
Chocolate Log with Raspberries

Chocolate Log With Raspberries

This chocolatey sweet treat means Christmas and basically is a cake roulade. It is also known as a Yule Log and if you haven’t prepared it until now, well, it’s time you do it. It’s all chocolate and cocoa. Add them when you prepare your smooth and elastic dough and when garnishing the log. Save most of the whipped cream, together with the raspberries, to fill this delight.

Chocolate Log With Raspberries Read More »

Ingredients Needed for Chocolate Log With Raspberries

7 yolks
½ cup sugar
⅔ cup cocoa powder
7 egg whites
1 tablespoon butter
¼ cup heavy whipping cream
⅓ cup double cream
4 ounces of raspberries
¼ cup melted white chocolate for garnishing
¼ cup melted dark chocolate for garnishing

How to Make Chocolate Log With Raspberries

  1. Add the yolks and sugar to the mixer bowl. Mix until smooth.
  2. Strain the cocoa powder into the same bowl. Mix until even, this time using a spatula. Set aside.
  3. Add the egg whites to a bowl. Beat them until stiff using a hand mixer.
  4. Add 1/3 of the whipped egg whites to the cocoa mixture bowl. Mix until even using a spatula. Set aside.
  5. Line a 13 x 9 x 2 inches (33 x 23 x 5 cm) baking pan with parchment paper. Coat with the butter.
  6. Add the cocoa mixture. Tilt the pan so that it spreads evenly. Bake for 20 minutes at 340⁰F/170⁰C.
  7. Add the whipping cream and double cream to a bowl. Mix until even using the hand mixer. Set aside.
  8. Lay a larger kitchen towel on the work surface. Remove the baking pan from the oven and place it upside down on the towel. Remove the pan and the parchment paper.
  9. Bring one of the towel’s ends over the crust and roll up using the towel. Let it cool at room temperature.
  10. Unroll the crust and layer the whipped cream on top. Spread it evenly and add the raspberries.
  11. Roll it back again, this time without using the towel. 😉 Let it sit at room temperature for 60 minutes.
  12. Garnish with melted white and dark chocolate and refrigerate for 30 minutes.
Scroll to Top