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Watermelon Cantaloupe Mini Cakes

Watermelon Cantaloupe Mini Cakes

Just look at these layered melon mini cakes. In less than 30 minutes you’ll be in for a refreshing, juicy and healthy dessert. Stack in an alternate manner watermelon and cantaloupe slices and fill each layer with lemon-flavored whipped cream. Is this a tasty way to cool your summer days, or what?

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Ingredients Needed for Watermelon Cantaloupe Mini Cakes

1 watermelon
1 cantaloupe
½ cup heavy whipping cream
lemon zest

How to Make Watermelon Cantaloupe Mini Cakes

  1. Slice the watermelon into 1-inch thick slices and discard the caps.
  2. Carefully remove the seeds and cut 9 discs into the pulp using a 4 to 6-inch round cookie cutter. Set them aside.
  3. Slice the cantaloupe into approximately 1-inch thick slices and discard the caps.
  4. Remove the seeds from each slice using a 3-inch round cookie cutter. Cut off the rind. Set them aside.
  5. Add the whipping cream to a bowl. Whisk until firm using the hand mixer. Add some lemon zest and mix some more. Transfer to a piping bag.
  6. Place a cantaloupe slice on top of a watermelon one. Fill the empty space in the middle with whipped cream. Add two more layers of watermelon and cantaloupe slices and fill them with whipped cream. Garnish the top edge with whipped cream, if you want. Follow the same steps for the remaining slices and whipped cream. You’ll end up with 3 mini cakes.
Chocolate Banana Roulade

Chocolate Banana Roulade

Don’t you just love the creamy filling of a roulade? It’s all sweetened and vanilla-flavored cream cheese. Enhance the base with chocolate flakes and mashed bananas. Dare to be decadent by topping the whole thing with whipped cream and even more chocolate flakes.

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Ingredients Needed for Chocolate Banana Roulade

For the dough:

3 bananas, sliced
3 ounces of brown sugar
3 ounces of sugar
2 whisked eggs
salt
1 teaspoon baking soda
2 ounces of melted butter
1 teaspoon vanilla extract
5 ounces of flour
3 ounces of chocolate flake

For the filling:

10 ounces of cream cheese
1 teaspoon vanilla extract
3 ounces of powdered sugar
whipped cream for garnishing (optional)
chocolate flakes for garnishing (optional)

How to Make Chocolate Banana Roulade

For the dough:
  1. Add the sliced bananas to a bowl and mash them.
  2. Keep adding the two types of sugar, whisked eggs, a pinch of salt, baking soda, melted butter, and vanilla extract. Mix until smooth using a hand mixer.
  3. Add the flour and chocolate flakes and mix more until even.
  4. Line an 11 x 7 x 2-inch baking dish with parchment paper, pour the batter into it and bake for 15 minutes at 400⁰F/200⁰C.
For the filling:
  1. Add the cream cheese, vanilla extract, and powdered sugar to a bowl. Mix until smooth using a hand mixer.
  2. Remove the roulade base from the oven and let it cool. Spread the creamy mixture over it and roll.
  3. Refrigerate for 2 hours. Optionally serve topped with whipped cream and more chocolate flakes.
Salted Caramel No-Bake Cheesecake

Salted Caramel No-Bake Cheesecake

Those of you who have not yet tasted salted caramel should do this right now. And pronto! The salt makes the already tasty caramel even tastier. Try it with this lemony vanilla-flavored no-bake cheesecake with a crunchy base of Graham crackers and, oh yeah, whipped cream.

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Ingredients Needed for Salted Caramel No-Bake Cheesecake

1 ½ cups of graham crackers
3 tablespoons of melted butter
12 ounces of cream cheese
1 teaspoon vanilla extract
2 teaspoons of lemon juice
2 ounces of sugar
½ cup whipped cream
½ cup salted caramel

How to Make Salted Caramel No-Bake Cheesecake

  1. Add the crackers to a mixer and crush them. Add the melted butter and mix some more.
  2. Line an 8-inch springform pan with parchment paper and evenly spread the mixture in it. Refrigerate for 30 minutes.
  3. Add the cream cheese, vanilla extract, lemon juice, sugar, and whipped cream to a bowl. Mix until smooth using a hand mixer.
  4. Evenly spread 1/2 of this cream over the refrigerated cracker base. Do the same with the salted caramel and finish with the remaining cream.
  5. Refrigerate for 60 minutes. You can top with even more caramel.
Orange and Almond Polenta Cake

Orange and Almond Polenta Cake

The mighty orange is the star of the show here! It’s in the batter (orange zest and orange blossom water) and we add it to the cardamom-spiced syrup as orange juice and more orange blossom water. The cake owes its spongy texture to the almond flour and corn flour. Serve it with whipped cream. Did we mention that it has no gluten at all?

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Ingredients Needed for Orange and Almond Polenta Cake

1½ cups of almond flour
½ cup cornflour
1 tablespoon orange zest
½ teaspoon vanilla extract
2 teaspoons of orange blossom water
7 ounces of butter
1½ cups of sugar
3 eggs
1 cup orange juice
1 teaspoon cardamom
whipped cream for serving
lime zest for garnishing

How to Make Orange and Almond Polenta Cake

  1. Add the almond flour, cornflour, orange zest, vanilla extract, and 1 teaspoon of orange blossom water to a bowl or a deep plate. Mix until even.
  2. Add the butter and 1 cup of sugar to the dough mixer bowl and start mixing.
  3. Gradually add the eggs and the almond flour mixture in the process. Mix until you have a dough.
  4. Line a 7 or 8-inch diameter baking dish with parchment paper and transfer the dough to it. Bake for 45 minutes at 350⁰F/175⁰C.
  5. Add the orange juice, the other teaspoon of orange blossom water, the remaining sugar, and the cardamom to a pot over low heat. Stir in and boil for 5-6 minutes.
Carrot Cake

Carrot Cake

Carrot is so healthy, and it needs no introduction, but adding it to a cake is an excellent idea. Its mildly sweet taste lends itself very well to the idea of cake. Add it to the cinnamon and nutmeg-flavored cake base and also to the whipped cream topping.

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Ingredients Needed for Carrot Cake

4 egg yolks
1½ cups of sugar
1 cup brown sugar
½ teaspoon cinnamon
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon nutmeg
1½ cups of vegetable oil
3 carrots, shredded
1½ cups of flour
4 egg whites, whipped
7 ounces of whipped cream
4 tablespoons of carrot puree

How to Make Carrot Cake

  1. Add the yolks, sugar, and brown sugar to the dough mixer bowl. Mix until even.
  2. Add the cinnamon, baking soda and baking powder, the nutmeg and vegetable oil. Mix more. Add the carrots and flour. Mix them in. Add the whipped egg whites and mix them in, too.
  3. Line an 8-inch diameter Springform pan with parchment paper. Transfer the batter to it, then bake for 45 minutes at 360⁰F/180⁰C.
  4. Add the whipped cream and carrot puree to a bowl and mix them together until even.
  5. Transfer the whipped cream mixture to a piping bag and decorate the cake with meringue-like cream lumps.
Chocolate Mousse with Walnut Candies

Chocolate Mousse With Walnut Candies

The actual cooking of this delicious mousse dessert should take up to 45 minutes. Your patience will be put to the test by the 4-hour refrigeration time, though. But when the chocolate and whipped cream-filled glasses topped with coconut flake-coated walnut candies will stand before your guests, just waiting to be emptied, you’ll have a sense of achievement.

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Ingredients Needed for Chocolate Mousse With Walnut Candies

7 ounces of dark chocolate
¼ cup warm water
4 egg whites
¼ cup sugar
1 cup heavy whipping cream
⅔ cup walnuts
2 ounces of ginger cookies
3 tablespoons of peanut butter
2 tablespoons of coconut flakes for coating

How to Make Chocolate Mousse With Walnut Candies

  1. Fill a medium cooking pot halfway with water and heat it. Place a heat-proof bowl on top and add the chocolate. Cook and continuously stir until melted.
  2. Remove the bowl from heat and add to it the warm water. Mix until even and set aside.
  3. Add the egg whites to a bowl. Whisk until it starts getting firm using a hand mixer. Add the sugar and continue to whisk until stiff and white. Set aside.
  4. Add the whipping cream to a bowl. Whip it using the hand mixer.
  5. Add the whipped cream and whisked egg white to the melted chocolate bowl. Mix until even using a spatula.
  6. Transfer this mixture to a piping bag. Transfer it to 5 glasses, then refrigerate for 4 hours.
  7. Add the walnuts to the blender and crush them. Transfer them to a bowl.
  8. Add the cookies to the blender and crush them. Transfer them to the walnut bowl. Add the peanut butter and mix until even.
  9. Start forming little balls from this mixture. We’ve got 25 of them.
  10. Coat the balls with coconut flakes, place them on a tray, then refrigerate for 30 minutes Serve them over the chocolate mousse.
Caramel Banana Loaf Cake

Caramel Banana Loaf Cake

Technically speaking, this is a sandwich loaf pan. One where you’ll pair the fluffy texture of the actual loaf cake with a filling of softly whipped cream and creamy caramel banana slices. One that you’ll have to share with your friends over a coffee, or what have you.

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Ingredients Needed for Caramel Banana Loaf Cake

4 eggs
½ cup sugar
salt
¾ cup flour
1 teaspoon butter
2 medium bananas, sliced
½ tablespoon brown sugar
1 cup whipped cream
1 tablespoon cocoa powder
1 tablespoon powdered sugar

How to Make Caramel Banana Loaf Cake

  1. Fill a pot halfway with water, heat it over low heat and add a wok on top. Add the eggs and sugar to the wok. Stir until melted and even using a whisker.
  2. Keep whisking while gradually adding the flour.
  3. Line a loaf pan with parchment paper and transfer the mixture to it. Bake for 45 minutes at 360⁰F/180⁰C.
  4. Coat an oven-proof skillet with butter, add the banana slices and sprinkle them with brown sugar. Bake for 20 minutes at 380⁰F/190⁰C.
  5. Horizontally cut the loaf cake in two. Spread the lower half with 1/2 cup of whipped cream and place the baked banana slices on it. Spread the upper half with the remaining whipped cream and place it on top.
  6. Add the cocoa powder and powdered sugar in a strainer. Strain over the loaf cake.
Chocolate Mousse with Raisin Wine Jelly

Chocolate Mousse With Raisin Wine Jelly

What would you say about trying a smooth chocolate dessert inspired to us by the French cuisine? A mousse with whipped cream, yolks, and milk with a jelly served over it. You can increase your chocolate amount if you want an even more chocolaty experience. Give your mousse some texture and an interesting taste upgrade with a raisin and white wine jelly.

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Ingredients Needed for Chocolate Mousse With Raisin Wine Jelly

1 cup heavy whipping cream
1 ½ cups of milk
7 ounces of shredded chocolate
¾ cup sugar
8 egg yolks
3 ounces of butter
1 cup white wine
⅔ cup raisins

How to Make Chocolate Mousse With Raisin Wine Jelly

  1. Add the whipping cream to the mixer bowl. Whip until firm. Set aside.
  2. Bain-marie the chocolate: Fill a cooking pot halfway with water and bring it to a boil. Place on top of it another pot where you add the milk and shredded chocolate. Stir for 10 minutes, or until the chocolate melts.
  3. Add 2/3 of all the sugar and whisk it in. Add the yolks and butter while continuously whisking. Remove from heat.
  4. Gradually pour the melted chocolate mixture into the whipped cream bowl while continuously mixing. Transfer this mixture to 4 glasses and let cool.
  5. Add the white wine, the remaining sugar, and raisins to a pot over low heat. Continuously stir while simmering for 10 minutes, or until reduced. Remove from heat. Serve over chocolate mousse.
Chocolate Banana Pancakes

Chocolate Banana Pancakes

Let’s bring cocoa into the pancake equation. Add some into the batter and, also, pour sparkling water in there, for a fluffier and bubblier texture. And because bananas pair so well with chocolate coat your pancakes with creamy banana and whipped cream blend.

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Ingredients Needed for Chocolate Banana Pancakes

1 cup flour
2 tablespoons of cocoa powder
1 teaspoon baking powder
1 egg
¾ cup milk
⅔ cup sparkling water
2 tablespoons of melted butter
1 teaspoon vegetable oil
1 large banana, thickly sliced
½ cup whipped cream
2 tablespoons of red currant jam

How to Make Chocolate Banana Pancakes

  1. Add the flour, cocoa powder, and baking powder to a bowl. Whisk until even.
  2. Add the egg, milk, sparkling water, and melted butter. Mix until you have a smooth batter using a hand mixer.
  3. Coat a skillet with vegetable oil and heat it over low heat.
  4. Pour 1 ladle (some 1/3 – 1/2 cup) of cocoa batter into the pan. Fry for 2 minutes on both sides. Repeat until the batter is over. We’ve got 4 pancakes. Set them aside.
  5. Blend the banana slices until smooth, then add the blend to a bowl together with the whipped cream. Mix until even.
  6. Spread some banana mixture on each pancake, then fold them twice. Top with more banana mixture and red currant jam.
Poppy Seed and Walnut Cake

Poppy Seed and Walnut Cake

Next time you want to cook the dessert try this sweet treat. Prepare your own sponge cake base using gluten-free rice flour, nutritious walnuts, and cocoa powder. Fill it with a vanilla-flavored crunchy-textured poppy seed mixture. It’s perfect for serving it with coffee, tea, or just topped with whipped cream or any syrup of your choosing. You’ll love it.

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Ingredients Needed for Poppy Seed and Walnut Cake

½ cup rice flour
⅓ cup walnuts, crushed
2 tablespoons of cocoa powder
1 ¼ cups of sugar
1 teaspoon baking powder
5 egg whites
salt
5 yolks
1 ½ cups of milk
2 tablespoons of cornstarch
¼ cup sugar
1 cup poppy seeds
2 tablespoons of oat bran
1 teaspoon vanilla extract

How to Make Poppy Seed and Walnut Cake

  1. Add the rice flour, walnuts, cocoa powder, 2 tablespoons of sugar, and baking powder to a bowl. Shortly whisk until even. Set aside.
  2. Add the egg whites and a pinch of salt to a bowl and start whisking using a hand mixer. Add about 1 cup of sugar and the yolks in the process.
  3. Add the walnut-flour mixture and mix until even this time using a spatula.
  4. Line an 8-inch square cake pan with parchment paper. Transfer the mixture to it and evenly spread it. Bake for 20 minutes at 360⁰F/180⁰C.
  5. Add 1 cup of milk in a pot over low heat. Shortly mix the remaining sugar with the cornstarch and the remaining milk in a small bowl, then add it to the pot, too.
  6. Whisk for a while, then simmer for 3 minutes. Remove from heat.
  7. Add the poppy seeds, oat bran, and vanilla extract to the same pot. Whisk until even.
  8. Remove the cocoa-walnut dough from the oven and let it cool. Horizontally cut it in half. Evenly spread the poppy seed mixture on the lower half and top with the upper one. Refrigerate for 60 minutes.
  9. Cut the cake into bars or any other forms you’d like. Optionally, serve them topped with whipped cream and raspberry jam.
Mascarpone Mousse with Pastry Strips

Mascarpone Mousse With Pastry Strips

Friends soon to be coming over to you for a dinner party? Prepare these yummy pastry strips for them to satisfy their sweet tooth. When making the dough add a touch of brandy. It’s good for the flavor and for the flakiness factor. Pair the crispy strips with a soft creamy mousse made with mascarpone and whipped cream.

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Ingredients Needed for Mascarpone Mousse With Pastry Strips

For the dough:

1 cup flour
1 ounce melted butter
2 eggs
1 tablespoon sugar
2 teaspoons of brandy
lime zest
salt

For the mousse:

2 tablespoons of sugar
1 egg
1 yolk
7 ounces of mascarpone
1 cup whipped cream
powdered sugar for garnishing

How to Make Mascarpone Mousse With Pastry Strips

For the dough:
  1. Add the flour on the work surface forming a little mound. Make a hole in the middle of it and add in there the melted butter.
  2. Add the eggs, sugar, and brandy. Season with lime zest and salt.
  3. Mix using your hands until you have a dough. Knead it for a while, then form it into a sphere.
  4. Wrap it with plastic wrap and refrigerate for 30 minutes.
For the mousse:
  1. Add the sugar, egg, and yolk to a bowl. Mix until smooth using a hand mixer.
  2. Add the mascarpone. Mix it in using a spatula and then the hand mixer. Mix until even. Add the whipped cream and mix it in. Set aside.
Cooking the pastry strips:
  1. Dust some flour on the work surface. Flatten the dough using your hands and the rolling pin.
  2. Cut the dough into long strips, trim them so they are rectangular and equal, then cut them in half. We’re left with 20 dough strips.
  3. Fill a frying pan 1/2-inch with vegetable oil and heat it. Deep-fry the dough strips on both sides until golden brown and puffed.
  4. Sprinkle the strips with powdered sugar, transfer the mousse in glasses and serve.
Vanilla Coconut Macarons

Vanilla Coconut Macaroons

These sweet bites come straight from the French cuisine, but with a twist. You don’t have to use egg whites, just settle instead for whipped cream and condensed milk. Mix these with coconut flakes to get that special texture and coconutty aroma. Enrich this with vanilla flavor and lemon juice.

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Ingredients Needed for Vanilla Coconut Macaroons

⅔ cup condensed milk
salt
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 ½ cups of coconut flakes
1 cup whipped cream
½ cup sprinkles (save some for garnishing)
¼ cup melted chocolate

How to Make Vanilla Coconut Macaroons

  1. Add the condensed milk, vanilla extract, lemon juice, and coconut flakes to a bowl. Season with salt and mix until even.
  2. Add the whipped cream and mix more. Add 2 tablespoons of sprinkles and continue to mix until even.
  3. Form semispherical balls with this mixture using a scoop. We’ve got 18 of them. Line a baking tray with parchment paper and place the balls on it. We made 2 batches of 9 macarons each. Bake for 15 minutes at 280⁰F/140⁰C.
  4. Coat the round part of each macaroon with chocolate and sprinkles. Serve on a tray.
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