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Winter Fruitcake

Get ready to increase your food intake this winter by baking yourself this delicious cake. It’s called a fruitcake, so there’s literally no shortage of fruits that you can use. Also, the dough is homemade, and it is topped with a thick and fresh whipped cream.

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Ingredients Needed for Winter Fruitcake

6 eggs
1 ½ cups of sugar
1 teaspoon vanilla extract
½ teaspoon salt
1 tablespoon olive oil
1 ½ cups of flour
9 ounces of whipped cream
redcurrants

How to Make Winter Fruitcake

Start mixing the eggs in your food processor. Keep mixing and slowly add the sugar. Mix until you obtain a smooth mixture.
While the mixer is running, add the vanilla extract and a pinch of salt. Mix until smooth.
Add the olive oil and the sifted flour. Incorporate it while using a spatula.
Add the mixture into a round baking dish, approximately 10 inches (25 cm) in diameter.
Slide the cake into the oven and bake it for the next 40 minutes at 360 degrees F/180 degrees C.
Horizontally slice it and fill it with the whipped cream. Top it with fresh fruit.

Chocolate Tres Leches Cake

Tres leches cakes or three milk cake is a perfect treat for all those chocolate lovers out there. It has a soft, fluffy base, and a delicious chocolate-flavored whipped cream on top. Its chocolate and coffee flavors work very well together, but we bet you all knew that by now.

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Ingredients Needed for Chocolate Tres Leches Cake

1 cup coffee
4 ounces of butter
5 eggs
1 cup milk
1 ½ cups of sugar
1 teaspoon vanilla extract
1 ½ cups of flour
¼ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 ounces of chocolate, shredded
1 cup unsweetened condensed milk
1 cup chocolate milk
1 cup sweetened condensed milk
1 cup heavy whipping cream
2 teaspoons of cocoa powder

How to Make Chocolate Tres Leches Cake

Mix the hot coffee and butter in a bowl.
Add the eggs in a large bowl.
Add the sugar, milk, and vanilla extract. Set up your mixer and mix everything until you obtain a smooth liquid mixture.
Separately, mix the flour, cocoa, baking powder, baking soda, cinnamon, and salt in a large bowl.
Add the obtained dry mixture into the egg mixture 1 tablespoon at a time, while whisking in the process.
Set up your mixer and mix until smooth. Pour the mixture in a round baking dish, approximately 12 inches (30 cm) in diameter. Evenly spread half of the shredded chocolate.
Slide the tray into the oven and bake it for the next 50 minutes at 360 degrees F/180 degrees C.
Next, mix all of the condensed milk (both sweetened and unsweetened) and chocolate milk in a large bowl. Leave aside.
Mix the whipping cream with 2 tablespoons of cocoa until stiff peaks appear.
Remove the cake out of the oven and pinch its surface with a fork.
Add 2-3 tablespoons of chocolate milk mixture over the cake and evenly spread the whipping cream with a cake spatula.
Top it with the remaining shredded chocolate and refrigerate for 30 minutes.

Curacao and Mascarpone Mousse With Pineapple Sauce

This ultra-smooth and creamy sweet mousse is a perfect dessert. Using mascarpone makes it thicker and the whipped cream with milk are responsible for the fluffiness. Flavor it with honey, vanilla, and blue Curacao, which also colors it and gives it, together with the pineapple, a tropical touch.

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Ingredients Needed for Curacao and Mascarpone Mousse With Pineapple Sauce

2 ounces of butter
1 pineapple, cubed
2 tablespoons of brown sugar
⅓ cup milk
1 yolk
6 ounces of mascarpone
2 tablespoons of honey
1 teaspoon vanilla extract
1 cup whipped cream
¼ cup curacao
4 cookies, crumbled

How to Make Curacao and Mascarpone Mousse With Pineapple Sauce

Melt the butter in a cooking pot over low heat and add the cubed pineapple. Add the brown sugar and stir for 1 minute.
Add the milk. Cook and stir for another minute. Blend the pineapple using a hand blender.
Add the yolk while the pineapple mixture is still hot. Whisk rapidly to incorporate the yolk. Strain the mixture into a bowl using a strainer and a spatula. Discard the resulting pulp.
Add the mascarpone, honey, and vanilla extract to a bowl. Mix until even using a spatula.
Add the whipped cream and Curacao. Mix until even. Transfer the mixture to a piping bag.
Distribute the cream to 4 glasses and top with pineapple mixture. Serve garnished with crumbled cookies and, optionally, with lime.

No-Bake Oreo Cheesecake in a Glass

25 minutes at most! This is how much time you need to prepare this stylish Christmas dessert in a glass. Technically these are mini no-bake cakes served in parfait glasses or what have you. Fill those glasses with buttery creamy Oreo mixture flavored with peppermint extract and enhanced with white chocolate and whipped cream. Regarding the garnishing, let your creativity run wild. Melted chocolate, stick candies, more cookies, sprinkles … This kind of stuff.

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Ingredients Needed for No-Bake Oreo Cheesecake in a Glass

5 ounces of oreos (12 Oreo package)
2 tablespoons of melted butter
¾ cup cream cheese
⅔ cup powdered sugar
1 teaspoon peppermint extract
⅓ cup white chocolate
1 cup heavy whipping cream
1 teaspoon red food coloring

How to Make No-Bake Oreo Cheesecake in a Glass

Add the Oreos to a mixer bowl. Crush them until smooth.
Add the melted butter and blend more until even. Set aside.
Add the cream cheese, powdered sugar, and peppermint extract to a bowl. Mix until even using a hand mixer.
Add the white chocolate and whipping cream. Mix more until even.
Transfer 1/2 of your cream cheese and whipped cream mixture to another bowl. Add the red food coloring and mix it in. Transfer the red mixture and the white one each to a piping bag.
Halfway fill 3 parfait glasses with the Oreo mixture. Creatively top with the red and white creamy mixtures from the piping bags. Optionally, garnish with 2 – 3 Oreos coated with white chocolate and crushed stick candies.

Chocolate Biscuit Cake With Strawberries

Forget about your sweet food taboos and enjoy this decadent chocolate biscuit cake without restraint. It’s crunchy but also creamy from the whipped cream, Nutella and melted chocolate. Bring some color to it with refreshingly fruity strawberries.

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Ingredients Needed for Chocolate Biscuit Cake With Strawberries

¾ cup heavy whipping cream
10 ounces of biscuits (2 packages 24 biscuits each)
1 cup Nutella
¼ cup melted chocolate
7 ounces of strawberries

How to Make Chocolate Biscuit Cake With Strawberries

Add the whipping cream to a bowl and whip it using a hand mixer. Mix until firm and set aside.
Spread Nutella on the biscuits and place them vertically inside an 8-inch wide springform pan. Arrange them in concentrical and gradually smaller circles until you reach the center.
Pour the melted chocolate over them. Layer the whipped cream on top. Spread it evenly, then garnish with strawberries.
Refrigerate for 2 hours and serve.

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.

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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

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

Rhubarb-Wrapped Pineapple Cheesecake

This lovely-looking cheesecake makes for a great creamy dessert. Rhubarb strips’ sour tang is a welcomed addition to the cake’s sweetness. Its mascarpone and whipped cream filling, upgraded by juicy pineapple, is rich and refreshing.

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Ingredients Needed for Rhubarb-Wrapped Pineapple Cheesecake

For the base: :

7 ounces of digestive biscuits
4 ounces of room temperature butter
1 tablespoon sugar
salt

For the cream mixture:

⅓ cup pineapple juice
½ tablespoon gelatin powder
1 cup pineapple, mashed
⅔ cup powdered sugar
2 ½ cups of whipped cream
2 ½ cups of mascarpone

For the topping:

4 rhubarbs sticks
2 tablespoons of sugar

How to Make Rhubarb-Wrapped Pineapple Cheesecake

For the base:
Add the biscuits, butter, and sugar to a mixer. Season with salt and mix until smooth.
Transfer to a 7 x 2 inch (18 x 5 cm) cake pan. Evenly spread it, then press gently using a spatula. Refrigerate for 30 minutes.
For the cream mixture:
Mix the pineapple juice with the powdered gelatin in a small bowl.
Add the pineapple puree and powdered sugar to a bowl and mix until even. Add the whipped cream, mascarpone, and the pineapple mixture. Mix more until even.
Transfer the cream mixture to the cake pan and spread it evenly. Refrigerate for 2 hours.
For the topping:
Cut the rhubarb sticks lengthwise into strips using a peeler. Add it to a halfway water-filled cooking pot over low-medium heat. Bring to a boil.
Remove the rhubarb strips from the pot, drain them, and lay them on paper towels. Let them drain for 15 minutes.
Carefully place the cake on the work surface. Cover it with the rhubarb strips, then trim them using a pair of scissors. Enjoy!

Vermicelli Nests With Halvah and Spices

This funny-looking sweet snack has it all. Bake the buttered vermicelli for a crunchy base. Top with a delicious halvah and whipped cream for a creamy and milky filling. Garnish it with a nut, spice, and cognac combo for a savory and aromatic topping.

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Ingredients Needed for Vermicelli Nests With Halvah and Spices

8 ounces of vermicelli (one 12-nested package)
¼ cup melted butter
9 ounces of halvah, cubed
½ cup milk
1 cup heavy whipping cream
2 ounces of almonds
2 ounces of pecan nuts
2 cinnamon sticks
1 teaspoon cloves
3 star anise
¼ cup cognac

How to Make Vermicelli Nests With Halvah and Spices

Place the vermicelli into a baking dish, cover them with melted butter, then bake for 12 minutes at 360⁰F/180⁰C. (You can use a smaller dish and bake in batches, or you can bake all the vermicelli once)
Add the halvah and milk to the mixer. Mix until even.
Add the whipping cream to a bowl and whip it using a hand mixer.
Transfer the whipped cream to the halvah and milk bowl. Mix them using a spatula until even. Transfer to a piping bag.
Add the almonds, pecans, cinnamon sticks, cloves, star anises, and cognac to a smaller bowl. Mix them using a teaspoon.
Fill each vermicelli nest with the halvah-milk-whipped cream mixture and top with spices mixture.

No-Bake Almond, Banana and Chocolate Cake

This refreshing no-bake dessert is a no-brainer for the times you crave something sweet. If you don’t take into account refrigeration time, it only takes 10 minutes to mix some ingredients and then layer them. You probably know how well banana and chocolate go together. But you’ll probably be pleasantly surprised when you add almonds, whipped cream, and caramel. Final touch? Upgrade it with some Bourbon.

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Ingredients Needed for No-Bake Almond, Banana and Chocolate Cake

10 ounces of digestive biscuits
⅓ cup almonds
½ cup melted chocolate
¼ cup melted butter
2 bourbons
1 teaspoon orange zest
1 banana
2 ½ cups of whipped cream for the topping
caramel sauce for garnishing
chocolate sauce for garnishing

How to Make No-Bake Almond, Banana and Chocolate Cake

Add the biscuits, almonds, melted chocolate, melted butter, Bourbon, orange zest, and banana to the mixer bowl. Mix until even.
Transfer it to a 6 x 2 inch (15 x 5 cm) cake pan, evenly spread it, and press gently to flatten it using a spatula. Refrigerate for 60 minutes.
Transfer the whipped cream to a piping bag and decorate the cake. Caramelize this topping just a little using a culinary blowtorch.
Garnish with caramel sauce and chocolate sauce before serving.

Cheesy Stuffed Pumpkin

Putting together such a cute stuffed pumpkin requires roughly 15 minutes of your time. Make the cream cheese filling mildly sweet by adding a small amount of sugar to complement the pumpkin puree’s special flavor. Enrich it with whipped cream and a hint of chocolate liqueur. Enjoy the smoothness.

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Ingredients Needed for Cheesy Stuffed Pumpkin

1 small sugar pie pumpkin
1 cup cream cheese
¼ cup sugar
1 tablespoon chocolate liqueur
1 cup pumpkin puree, store-bought
1 cup whipped cream

How to Make Cheesy Stuffed Pumpkin

Add the cream cheese and sugar to a bowl. Mix them until even using a hand mixer. Add the chocolate liqueur in the process.
Add the pumpkin puree and mix until even. Add the whipped cream and do the same.
Transfer the creamy mixture to a piping bag. Scoop the pulp out from the pumpkin and fill it with the cream.
You can serve it as is or you can garnish it according to your imagination!

White Chocolate and Cocoa Lollipops

Aside from the 60 minutes needed for refrigeration, the home-made lollipops are a maximum 20 minutes no-brainer. Tickle your sweet tooth with these sweets on a stick. Make them from a white chocolate and cocoa mixture. Upgrade the chocolatey goodness by coating with crushed biscuits and caramelized whipped cream.

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Ingredients Needed for White Chocolate and Cocoa Lollipops

¼ cup melted white chocolate
⅔ cup cocoa powder
⅓ cup crushed biscuits for coating
⅓ cup whipped cream for coating

How to Make White Chocolate and Cocoa Lollipops

Add the white chocolate and cocoa powder to a bowl. Mix them until even using a spatula, then refrigerate for 30 minutes.
Form the chocolate mixture into balls. We’ve got 8 of them. Place them on a small tray and refrigerate for 30 minutes.
Fit a lollipop stick into each ball, then coat with crushed biscuits and whipped cream. Slightly caramelize their whipped cream topping using a culinary blowtorch.

Pink Lady Cocktail

Pink lady cocktail is a gin-based cocktail that is very popular around the world. Its pink color comes from mixing the gin with grenadine. Serve it with some whipped cream on top and let it cool you off on a warm summer day.

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Ingredients Needed for Pink Lady Cocktail

2 fluid ounces of gin
1 fluid ounce grenadine
1.5 ounces of whipped cream

How to Make Pink Lady Cocktail

Add the gin, grenadine, and whipped cream into your shaker.
Shake it well until mixed.

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