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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.
Salted Caramel Oreo Cheesecake

Salted Caramel Oreo Cheesecake

Salted caramel and Oreos? In a cheesecake? Just when we thought life couldn’t surprise us anymore! All the different flavors go together just perfect in this cheesecake. Plus, it’s got a rich amount of chocolate, that will also please chocolate lovers who try it. Bake it at home and your family will literally fight for it!

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Ingredients Needed for Salted Caramel Oreo Cheesecake

1 cup sugar
3 ounces of butter
1 ½ tablespoons of whipped cream
1 teaspoon salt
2 cups of oreo
2 tablespoons of butter, melted
3 eggs
9 ounces of cream cheese
14 ounces of condensed milk
1 cup chocolate chip

How to Make Salted Caramel Oreo Cheesecake

  1. Heat a skillet over medium heat, add the sugar in it and melt it.
  2. Add the butter and melt it, while stirring. Add a touch of whipping cream and mix until smooth.
  3. Add a pinch of salt, stir, and let it cool. You should have a smooth and thick caramel.
  4. Crush the Oreos in your food processor, while mixing them with melted butter.
  5. Add the Oreo mixture on the bottom of a round baking dish, approximately 10 inches (25 cm) in diameter. Press well to remove the excess air. Refrigerate for 2 hours.
  6. Next, add the eggs in a large bowl and mix them with the cream cheese.
  7. Add the condensed milk and incorporate it by mixing.
  8. Add the chocolate chips, vanilla extract, and a pinch of salt. Mix until smooth.
  9. Pour the mixture over the biscuits.
  10. Slide the dish into the oven for the next 25 minutes at 485 degrees F/250 degrees C.
  11. Pour the salted caramel over the cheesecake and serve with some extra chocolate chips.
Meatloaf Bundt Cake with Hard-Boiled Eggs

Meatloaf Bundt Cake With Hard-Boiled Eggs

Welcome to the extra-meaty savory Bundt cake. We’re using a lot of eggs, here. 9 of them to be more precise, raw and hard boiled. This makes this dish even more hearty and nutritious. Spice the ground beef with paprika, caraway, garlic, and pepper. Upgrade the overall texture with soaked bread added into the mixture.

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Ingredients Needed for Meatloaf Bundt Cake With Hard-Boiled Eggs

1 pound ground beef
4 eggs
8 ounces of soaked bread
1 teaspoon paprika
pepper
1 teaspoon caraway powder
salt
5 garlic cloves, crushed
1 tablespoon breadcrumbs

How to Make Meatloaf Bundt Cake With Hard-Boiled Eggs

  1. Add the ground beef, 4 eggs, and soaked bread to a bowl. Season with paprika, pepper, caraway powder, salt, and crushed garlic. Mix until even.
  2. Sprinkle the interior of a 7.5 x 3 inches Bundt pan with breadcrumbs.
  3. Meanwhile, hard-boil 5 eggs. You’ll use them inside of the meaty bundt-cake.
  4. Fill it with 1/2 of your ground beef mixture, add the hard-boiled eggs, then add the remaining beef mixture. Bake for 50 minutes at 360⁰F/180⁰C.
Cookie Mascarpone Cake

Cookie Mascarpone Cake

Choose your favorite cookies for this one. There is no type or brand written in stone. Fill your cookie lined springform pan with two types of soft and creamy mixtures. The chocolatey one will end up on top. Enjoy layers of crunchiness and creaminess stacking on top of each other.

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Ingredients Needed for Cookie Mascarpone Cake

1 cup mascarpone
1 ½ cups of whipped cream
⅓ cup powdered sugar
½ cup chocolate cream, store-bought
14 ounces of cookies
½ cup milk

How to Make Cookie Mascarpone Cake

  1. Add the mascarpone, whipped cream, and powdered sugar to a bowl. Mix until even using a hand mixer. Equally, distribute the mixture to two bowls.
  2. Add the chocolate cream to one of the two whipped cream bowls. Mix until even using a hand mixer.
  3. Line an 8 x 3 inches (20 x 8 cm) springform pan with parchment paper. Place cookies in it to form a base layer.
  4. Layer the chocolate and whipped cream mixture over them and evenly spread it.
  5. Add a second layer of cookies. Also, line the pan’s edge with cookies. Fill with 1/2 from the mascarpone and whipped cream mixture. Evenly spread it.
  6. Make another cookie layer, but this time submerge the cookies in milk first. Continue by lining the pan’s edge with more cookies.
  7. Top with the remaining mascarpone and whipped cream mixture. Refrigerate for 5 hours.
  8. Remove from fridge and place a flat plate upside down over the pan. Turn over and remove the parchment lining.
No-Bake Forest Fruit Cake

No-Bake Forest Fruit Cake

This big guy has a creamy and extra-sweet filling with a touch of tangy berries and kiwi. It is covered by milk-soaked cookies and rests on a sponge cake base. You can serve it garnished with chocolate syrup and even with some raspberries.

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Ingredients Needed for No-Bake Forest Fruit Cake

1 cup milk
10 ounces of cookies
1 ½ cups of cream cheese
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 ½ cups of whipped cream
4 ounces of raspberries
3 ounces of blueberries
1 small kiwi, diced
3 tablespoons of caramel sauce
1 sponge cake, store-bought
chocolate syrup for garnishing (optionally)

How to Make No-Bake Forest Fruit Cake

  1. Add the milk to a smaller bowl. Line a big bowl with plastic wrap. Dip the cookies into the milk and line the plastic-lined bowl with them.
  2. Refrigerate for 60 minutes.
  3. Add the cream cheese, vanilla extract, and lemon zest to a bowl. Mix until even using a hand mixer.
  4. Add the whipped cream and mix it in. Add the raspberries and blueberries. Mix them in. Do the same for the kiwi.
  5. Fill the cookie-lined bowl with 2/3 of creamy berry mixture. Crush a cookie or two over it and drizzle 2 tablespoons of caramel.
  6. Layer the remaining berry mixture and top with the sponge cake. Refrigerate for 60 minutes.
  7. Optionally, serve garnished with chocolate syrup.
Lemon and Thyme Cracker Cake

Lemon and Thyme Cracker Cake

This cute-looking mini-cake is a twist on the icebox cake. Just use crackers instead of chocolate wafers. The crackers and the creamy filling make it irresistibly creamy and deliciously crunchy at the same time. Flavor it with lemon and thyme. We found this combination simply delightful.

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Ingredients Needed for Lemon and Thyme Cracker Cake

1 ½ cups of cream cheese
1 teaspoon fresh thyme, chopped
1 teaspoon lemon zest
1 ½ cups of whipped cream
1 tablespoon honey
1 teaspoon vanilla extract
10 ounces of crackers
1 lemon slice, wedged (for garnishing)

How to Make Lemon and Thyme Cracker Cake

  1. Add the cream cheese, fresh thyme, lemon zest, whipped cream, honey, and vanilla extract to a bowl. Mix them until even using a spatula. Refrigerate for 15 minutes.
  2. Place 7 crackers on a smaller serving plate (optionally, with a stem). Try to arrange them in the form of a flower.
  3. Carefully spread over them 1 tablespoon or so of the creamy mixture. Continue by layering the remaining crackers and alternating them with cream layers. The topmost layer has to be a cream one. Refrigerate for 3 hours.
  4. Garnish the mini-cake with lemon wedges and, optionally, some chopped thyme.
Winter Fruitcake

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

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

Coconut Chocolate Cake

Are you ready for a scrumptious chocolatey and creamy ricotta-based cake? Adding ricotta completes the overall sweetness of the cake with an interesting salty tang. Add a tropical touch with coconut flour. And don’t get scared about the cooking time, here. It is mostly refrigeration and baking time.

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Ingredients Needed for Coconut Chocolate Cake

8 ounces of ricotta
2 egg yolks
¾ cup coconut flour
2 tablespoons of cornstarch
4 eggs
⅓ cup sugar
⅔ cup flour
¼ cup cocoa powder
2 teaspoons of baking powder
¼ cup dark chocolate

How to Make Coconut Chocolate Cake

  1. Add the ricotta, egg yolks, coconut flour, and cornstarch to a bowl. Mix until even using a hand mixer.
  2. Cover with plastic wrap and freeze for 30 minutes.
  3. Add the eggs and sugar to a bowl. Beat them until smooth using a hand mixer.
  4. Add the flour, cocoa powder, baking powder, and dark chocolate. Mix more until smooth and even. Set aside.
  5. Remove the coconut flour mixture from the fridge. Start forming balls from it. We’ve got 20 of them. Place them on a roomy springform pan.
  6. Cover them with the chocolate mixture. Bake for 40 minutes at 360⁰F/180⁰C.
Beef and Salami Lasagna Cake

Beef and Salami Lasagna Cake

Decadent, hearty, and comforting, and all in one dish? Nothing easier. Try this lasagna savory cake: it is extra-cheesy thanks to mozzarella and super-meaty thanks to salami and oregano-flavored ground beef mixture. Everything is covered in lasagna sheets.

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Ingredients Needed for Beef and Salami Lasagna Cake

For the beef mixture:

1 tablespoon vegetable oil
2 garlic cloves, crushed
1 medium onion, chopped
1 pounds of ground beef
salt
pepper
1 teaspoon dried oregano
⅔ cup tomato sauce
⅔ cup low moisture mozzarella, grated

For the cake:

1 tablespoon vegetable oil
¾ cup frozen spinach, thawed
salt
pepper
1 pound lasagna sheets
2 ounces of salami
⅔ cup béchamel sauce
⅓ cup low moisture mozzarella, grated

How to Make Beef and Salami Lasagna Cake

For the beef mixture:
  1. Heat the vegetable oil in a skillet over low heat. Add the garlic and onion. Cook and stir for 1 minute.
  2. Add the ground beef and turn the heat to medium. Break it into smaller chunks and stir it in. Season with salt, pepper, and dried oregano.
  3. Cook and occasionally stir until it browns. Add the tomato sauce and cook for 10 minutes more.
  4. Add the grated mozzarella and stir it in. Remove from heat.
For the cake:
  1. Heat the vegetable oil in a skillet over low heat. Add the frozen spinach and stir it in.
  2. Season with salt and pepper and cook for 1 minute. Set aside.
  3. Line an 8-inch (20 cm) diameter springform pan with partially overlapping lasagna sheets. See to it that the outside end of each lasagna sheet along the pan’s edge overflows some 2 inches.
  4. Place 8 salami slices on the bottom of the lasagna-lined pan.
  5. Add the Bechamel sauce and mozzarella to a bowl and mix them. Layer 1/2 of this mixture over the salami. Add 2 – 3 lasagna sheets, layer the spinach, add another 3 sheets of lasagna, then layer the beef mixture.
  6. Add the remaining salami and turn over the overflowing ends of lasagna sheets to cover the filling. Place one final lasagna sheet on top to completely seal the filling. Bake for 20 minutes at 300⁰F/150⁰C.
Zucchini and Rice Bundt Savory Cake

Zucchini and Rice Bundt Savory Cake

Let’s make a savory cake. First, use thin zucchini strips to coat a Bundt pan. Fill it with a hearty creamy mixture of cooked rice, eggs, and grated parmesan. But don’t stop there. Make it extra-cheesy by adding cheddar and mozzarella, also ham and more zucchini.

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Ingredients Needed for Zucchini and Rice Bundt Savory Cake

2 medium zucchini, cut into thin long strips (14 ounces)
2 cups of cooked rice
3 eggs
½ cup parmesan, grated
salt
pepper
5 ounces of ham, chopped
3 ounces of cubed zucchini
1 cup cheddar, grated
⅔ cup low moisture mozzarella, grated

How to Make Zucchini and Rice Bundt Savory Cake

  1. Grill the zucchini strips for 3 – 4 minutes per batch.
  2. Add the cooked rice, eggs, and parmesan to a bowl. Season with salt and pepper and mix until even using a spatula.
  3. Line a Bundt pan with grilled zucchini strips. Do it so that you not only cover the entire pan’s interior but also the outside zucchini strips are overflowing for approximately 3 inches along the pan’s outer edge.
  4. Fill the Bundt pan with roughly 1/2 of the cooked rice. Evenly spread it and press gently using a tablespoon.
  5. Add the ham, zucchini cubes, cheddar, and mozzarella. Top with the remaining rice.
  6. Finish by turning over the overflowing strips to cover the filling. Bake for 25 minutes at 360⁰F/180⁰C.
Baked Vanilla Cheesecake

Baked Vanilla Cheesecake

If you’re having doubts on what cake to bake next, and you want one that saves the day, we recommend this baked vanilla cheesecake! With a crunchy ginger cookie base, topped with a rich cream cheese and ricotta mixture, and with a rich vanilla flavor, this cheesecake really is to die for!

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Ingredients Needed for Baked Vanilla Cheesecake

7 ounces of ginger cookies
2 ounces of butter, melted
10 ounces of cream cheese
3 eggs
7 ounces of ricotta
½ cup sugar
2 tablespoons of sour cream
1 vanilla pod
3 tablespoons of almond flour
7 ounces of frozen forest fruits
powdered sugar

How to Make Baked Vanilla Cheesecake

  1. Add the ginger cookies in your blender and crush them. Mix them with the melted butter using a wooden spatula.
  2. Evenly spread the biscuit mixture on the bottom of a round baking tin, around 10 inches (25 cm). Refrigerate it for the next 30 minutes.
  3. Add the cream cheese and eggs in a large bowl and mix them until smooth. Add the ricotta, sugar, and sour cream. Scrape the seeds out of the vanilla pods. Add the seeds in the bowl and mix until you obtain a smooth mixture.
  4. Add the almond flour and mix it until smooth.
  5. Pour the mixture over the refrigerated dough and level it using a knife.
  6. Slide the cake tin into the oven and bake it for the next 45 minutes at 350 degrees F/175 degrees C.
  7. Serve the cake with frozen fruit on top!
Pumpkin Pancakes

Pumpkin Pancakes

In 25 minutes, you can prepare a finger-licking pancake dessert that will leave your guests in awe. Flavor the flour with cinnamon, ginger, and nutmeg to taste, and sweeten it with brown sugar. Toss into the egg-milk batter some pumpkin puree and voila! Fry your pancakes in some butter. It’s that simple. Serve with maple syrup or any other syrup you like. Told you it’s simple.

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Ingredients Needed for Pumpkin Pancakes

1 ½ cups of flour
½ teaspoon nutmeg
2 teaspoons of baking powder
1 tablespoon cinnamon
salt
1 teaspoon ginger powder
1 tablespoon brown sugar
½ cup canned pumpkin puree
3 eggs
1 teaspoon vanilla extract
⅔ cup milk
2 tablespoons of butter (6 teaspoons)

How to Make Pumpkin Pancakes

  1. Add the flour, baking powder, cinnamon, ginger powder, and brown sugar to a bowl. Season with nutmeg and salt, then whisk shortly until even. Set aside.
  2. Add the pumpkin puree and eggs to a bowl. Mix them until smooth using a hand mixer.
  3. Add the vanilla extract and milk. Mix some more. Add the flour mixture and keep mixing until you have a smooth and even batter.
  4. Melt 1 teaspoon of butter in a skillet over low to medium heat. Add 1 ladle (1/3 to 1/2 cup) of batter. Fry for 1 to 2 minutes on each side, or until golden brown.
  5. Do the same with the remaining batter, taking care to melt 1 teaspoon of butter before cooking each pancake. We’ve ended up with 9 pancakes.
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