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Alaska Chocolate Mini Cakes

Alaska Chocolate Mini Cakes

Are you ready for some sweet tooth chocolate decadence? If you are, then let’s put together a few layered mini cakes starting with a fluffy base and chocolate ice cream. All coated in whipped cream. But be warned! These goodies are calorie bombs, so you may want to share one of these mini cakes with someone else. Or not. Just saying …

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Ingredients Needed for Alaska Chocolate Mini Cakes

6 egg yolks
4 cups of sugar
⅔ cup vegetable oil
½ teaspoon vanilla extract
1 cup flour
¾ cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ cup water
12 egg whites
salt
5 cups of chocolate ice cream

How to Make Alaska Chocolate Mini Cakes

  1. Add the egg yolks and 1 cup of sugar to the mixer bowl. Mix until smooth.
  2. Add the vegetable oil and vanilla extract. Mix more.
  3. Add the flour, cocoa powder, baking powder, and baking soda to a strainer. Strain them together into the mixer bowl. Keep mixing until smooth. Add the water in the process.
  4. Add 6 egg whites and a dash of salt to a bowl. Whisk them until firm using the hand mixer. Add 1 cup of sugar in the process.
  5. Add this whipped cream to the yolk and cocoa mixture bowl. Mix until smooth using a spatula.
  6. Line a baking tray with parchment paper and pour this cocoa batter on it. Spread it evenly, then bake for 20 minutes at 360⁰F/180⁰C.
  7. Transfer the base on the work surface. Cut 8 discs using a 4-inch round cookie cutter and another 4 smaller ones with a 3-inch cutter.
  8. Take a smaller bowl, line it with a bigger plastic foil and spray it with just a tad of olive oil. Place one of the small discs inside it, then add a scoop of ice cream. Place a big disc on top, then finish with 4 scoops of ice cream and another big disc. Wrap the foil margins over them. Fill another 3 bowls in this manner with the remaining discs and ice cream. In the end, you should have 4 mini cakes.
  9. Freeze for 30 minutes.
  10. Add the remaining 6 egg whites and a dash of salt to a bowl. Whisk them until firm using the hand mixer. Add the remaining 2 cups of sugar in the process.
  11. Unwrap the frozen mini cakes and place them upside down on plates. Coat them with the whipped cream and brown a little using the kitchen blowtorch.
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.
Chickpea and Couscous Savory Cake

Chickpea and Couscous Savory Cake

We’re pretty sure that after you’ll try this savory cake, you’ll make it again and again. It is an incredibly delicious vegetarian dish mainly based on chickpeas. It has multiple layers of goodness: hummus, couscous, grilled slices of sweet potato, eggplant, and zucchini, and many others. Its center is harissa-hot, and its top is sprinkled with almond flakes. What about that?

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Ingredients Needed for Chickpea and Couscous Savory Cake

14 ounces of canned chickpeas
1 red onion, sliced
2 garlic cloves
1 tablespoon fresh coriander
salt
1 teaspoon cumin seeds
2 tablespoons of harissa
1 tablespoon fresh parsley
2 teaspoons of olive oil
1 tortilla
1 cup hummus
½ zucchini, sliced and grilled
1 cup couscous, boiled
6 ounces of sun-dried tomatoes
3 ounces of green beans, boiled
⅓ sweet potato, sliced and grilled
⅓ eggplant, sliced and grilled
1 sweet pepper, roasted and cut into pieces
1 tablespoon almond flakes

How to Make Chickpea and Couscous Savory Cake

  1. Add the chickpeas, onion, garlic, coriander, cumin, 1 tablespoon of harissa, and parsley to the blender. Season with salt and blend until even.
  2. Add the olive oil and blend some more.
  3. Lay the tortilla on the bottom of a 7 or 8-inch springform pan. Spread 1/2 of the hummus over it. Do the same with the remaining tablespoon of harissa sauce.
  4. Continue by adding 1/2 or so of all the zucchini slices, layer 1/2 of the cooked couscous and add 1/2 or so of all the sun-dried tomatoes and green beans.
  5. Keep adding some of the sweet potato and eggplant slices. Cover with the remaining hummus and couscous. Lay on top most of the roasted pepper pieces, the remaining slices of zucchini, and the last sun-dried tomatoes.
  6. Layer the chickpea mixture on top and garnish everything with the remaining green beans, pepper, and sweet potato. Sprinkle the almond flakes on top.
  7. Bake for 20 minutes at 400⁰F/195⁰C.
  8. Serve it portioned into cake wedges, garnished with ketchup or your favorite red sauce.
Pineapple Upside-Down Mini Bundt Cakes

Pineapple Upside-Down Mini Bundt Cakes

Everybody deserves her/his own Bundt cake. We’re talking about small-sized versions, what did you think? These ones are pineapple-themed, cherry-topped, and vanilla-flavored. Just wait until your guests taste them.

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Ingredients Needed for Pineapple Upside-Down Mini Bundt Cakes

¾ cup sugar (10-12 tablespoons)
⅓ cup of water
¼ cup condensed milk
1 egg
salt
2 tablespoons of vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons of milk
¼ cup pineapple juice
5 ounces of flour
4 pineapple slices
8 maraschino cherries
fresh mint for garnishing

How to Make Pineapple Upside-Down Mini Bundt Cakes

  1. Add 6 tablespoons of sugar and water to a pot over medium heat. Boil for 15 minutes.
  2. Remove from heat. Gradually whisk in the condensed milk. Set aside.
  3. Add the remaining sugar, the egg, and a pinch of salt to a bowl. Mix until smooth using a hand mixer.
  4. Keep adding the vegetable oil, vanilla extract, baking powder, baking soda, milk, pineapple juice, and flour. Mix more until smooth.
  5. Add 1 teaspoon of heavy cream and sugar mixture to each cup of a 4-cup Bundt muffin pan. Fit 1 pineapple slice into each cup.
  6. Transfer the batter to a piping bag and fill the remaining space of each cup. Bake for 20 minutes at 360⁰F/180⁰C.
  7. Remove from the oven and let it cool. Fit 2 cherries into the middle of each pineapple slice and top with the remaining heavy cream and sugar mixture. Garnish with fresh mint.

No-Bake Walnut and Chocolate Loaf Cake

The no-bake cakes tend to be much easier to prepare than their baked cousins. However, this loaf cake is a no-brainer. You need 5 minutes to mix all the ingredients using a spatula and a bowl. Then transfer the mixture to a loaf pan and into the fridge with it. For 3 hours …

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Ingredients Needed for No-Bake Walnut and Chocolate Loaf Cake

½ cup melted white chocolate
½ cup melted dark chocolate
4 ounces of turkish delight
3 ounces of cookies, crumbled
3 ounces of walnut, crumbled

How to Make No-Bake Walnut and Chocolate Loaf Cake

  1. Add the white and dark chocolate, Turkish delight, cookies, and walnuts to a bowl. Mix until even.
  2. Line a loaf pan with plastic wrap and transfer the mixture to it. Wrap and refrigerate for 3 hours.
  3. Serve it sliced and garnished with crumbled pistachio if you want.
Beetroot Pancakes

Beetroot Pancakes

What if we want to color our pancakes pinkish red? Oh, and we would like to do this using nature’s own material. There is nothing simpler. To achieve this hue, use boiled beetroot in your batter. You can flavor it with maple syrup and vanilla extract. What do you think?

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Ingredients Needed for Beetroot Pancakes

10 ounces of beetroot, cubed and boiled
1 cup milk
1 egg
1 tablespoon melted butter
1 tablespoon maple syrup
1 teaspoon vanilla extract
salt
1 teaspoon baking powder
1 cup flour
maple syrup for serving
powdered sugar for garnishing

How to Make Beetroot Pancakes

  1. Add the beetroot to a blender. Blend until smooth. Add the milk and blend some more. Set aside.
  2. Add the egg, butter, maple syrup, and vanilla extract to a bowl. Mix until even. Add the blended beetroot and mix some more.
  3. Season with salt, add the baking powder and flour, then mix more until even.
  4. Heat 1 teaspoon of vegetable oil in a pan over low heat. Add 1 ladle of beetroot batter and fry for 4 minutes on both sides. Continue until you’ve finished the batter. You should end up with 8-10 pancakes.
  5. Serve them with maple syrup, garnished with powdered sugar and, optionally, with berries.
Sweet Potato and Sardine Cakes

Sweet Potato and Sardine Cakes

Why don’t we find a tastier use for the sardines in olive oil? We can mix them with mashed sweet potatoes and some other good stuff and shape them into patties or small cakes if you prefer, then fry them. Serve them over a salad or with a yogurt dip.

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Ingredients Needed for Sweet Potato and Sardine Cakes

2 boiled sweet potatoes, mashed
8 ounces of sardines in olive oil
2 spring onions, thinly chopped
1 tablespoon fresh coriander, finely chopped
1 tablespoon olive oil
2 tablespoons of cornflour
pepper
salt

How to Make Sweet Potato and Sardine Cakes

  1. Add the mashed sweet potatoes and sardines to a bowl. Mash and mix until even.
  2. Keep adding the spring onion, coriander, olive oil, and cornflour. Season with salt and pepper and mix until even.
  3. Grease your hands with olive oil and start shaping patties from the mixture. We’ve ended up with 8. Refrigerate them for 30 minutes.
  4. Heat 2 tablespoons of vegetable oil in a pan over medium-high heat. Fry them for 6 minutes or until golden brown on both sides.
Apple and Walnut Maple Bundt Cake

Apple and Walnut Maple Bundt Cake

Looking for something sweet, classic, and pretty simple? Why not try a Bundt cake full of walnuts, apple, and maple syrup? Flavor the base with cinnamon, nutmeg, ginger, and vanilla. Let’s not forget the simple frosting made with sour cream and cream cheese sweetened with powdered sugar. Now, what tea do you prefer?

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Ingredients Needed for Apple and Walnut Maple Bundt Cake

3 eggs
⅓ cup brown sugar
½ cup vegetable oil
4 ounces of walnut, crumbled
½ cup maple syrup
1 teaspoon baking powder
½ teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon ginger powder
salt
2 teaspoons of vanilla extract
12 ounces of flour
2 apples, diced
1 cup powdered sugar
2 tablespoons of sour cream
2 tablespoons of cream cheese
1 tablespoon water

How to Make Apple and Walnut Maple Bundt Cake

  1. Add the eggs and brown sugar to a bowl. Mix until smooth using a hand mixer.
  2. Keep adding the walnuts, maple syrup, baking powder, cinnamon, baking soda, nutmeg, ginger powder, a pinch of salt, and 1 teaspoon of vanilla extract. Mix more.
  3. Add the flour and apples. Mix some more until even.
  4. Transfer the mixture to a Bundt form and bake for 60 minutes at 360⁰F/180⁰C.
  5. Add the powdered sugar, sour cream, cream cheese, water, and the remaining teaspoon of vanilla extract to a bowl. Mix until smooth using the hand mixer. Use this mixture to glaze the cooled Bundt cake.
Apple and Walnut Cointreau Cake

Apple and Walnut Cointreau Cake

How about a fruit cake full of enticing aromas? Its main orange flavor is brought out not only by the orange zest but also by the Cointreau liqueur, which you’ll use to soak the dried mixed fruits. The tinges of cinnamon vanilla will only make things better for the walnut and apple combo.

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Ingredients Needed for Apple and Walnut Cointreau Cake

2 tablespoons of dried mixed fruits
1 tablespoon cointreau
4 eggs
salt
5 ounces of sugar
½ cup melted butter
1 teaspoon orange zest
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon vanilla extract
1 apple, diced
4 ounces of walnut, crumbled
1 ½ cups of flour

How to Make Apple and Walnut Cointreau Cake

  1. Add the mixed fruits and Cointreau to a small bowl, mix and let it soak for 20 minutes.
  2. Add the eggs and sugar to a bowl. Season with salt and beat until smooth using a hand mixer.
  3. Keep adding the melted butter, orange zest, cinnamon, baking powder, vanilla extract, apple, walnuts, flour, and the soaked fruit mix. Mix until even.
  4. Line a 7 or 8-inch springform pan with parchment paper and transfer the mixture to it. Bake for 20 minutes at 360⁰F/180⁰C.
Sour Cherry Mini Cheesecakes

Sour Cherry Mini Cheesecakes

You must try the combination of sweet and acidic in the form of this sour cherry cheesecake. We portioned it into mini cheesecakes with a cookie cutter. Now trust our serving suggestion and serve these guys garnished with crumbled pistachios. You just won’t regret it!

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Ingredients Needed for Sour Cherry Mini Cheesecakes

12 ounces of amaretti cookies
3.5 ounces of oatmeal cookies
2 tablespoons of almond flour
½ cup melted butter
2 cups of frozen sour cherries, pitted
2 tablespoons of butter
1 pound cream cheese
3 egg yolks
1 ½ cups of powdered sugar
water
gelatin
⅔ cup milk

How to Make Sour Cherry Mini Cheesecakes

  1. Add the cookies and almond flour to a blender and crush them. Gradually add the melted butter in the process.
  2. Transfer the mixture to an 8-inch springform pan, evenly spread it, then press it gently with a rubber spatula. Refrigerate for 30 minutes.
  3. Add the sour cherries to a pot over low heat. Cook and stir until they become tender and start to bubble.
  4. Mash them right in the pot using a vertical blender.
  5. Add the butter. Cook and stir until melted. Add the crushed cookies and stir them in.
  6. Let it cool, then spread it into the springform pan. Refrigerate for 30 minutes.
  7. Add the cream cheese, yolks, and powdered sugar to a bowl. Mix until smooth using a hand mixer. Set aside.
  8. Soak 2-3 gelatin sheets for 5-10 minutes in a smaller bowl of cold water.
  9. Add the milk to a pot over low heat and simmer for 5 minutes. Transfer the gelatin to the milk bowl and mix until dissolved.
  10. Transfer to the cream cheese mixture bowl. Mix until even.
  11. Pour into the springform pan and refrigerate for 3 hours. Cut them into mini cheesecakes using a round cookie cutter and serve them garnished with crumbled pistachios.
Apple Mini Pancakes

Apple Mini Pancakes

Add grated apple into some pancake batter and you’re in for a treat. This way, the lemon and rum-flavored mini pancakes can be easily gobbled up without any syrup on them. Of course, you can also serve them with the syrup of your choice or, better yet, with honey!

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Ingredients Needed for Apple Mini Pancakes

3 apples, grated
2 ounces of sugar
1 teaspoon lemon zest
1 fluid ounce rum
2 eggs
salt
1 tablespoon vegetable oil
1 cup milk
5 ounces of flour

How to Make Apple Mini Pancakes

  1. Add the apples, sugar, lemon zest, and rum to a bowl. Mix until even.
  2. Add the eggs, vegetable oil, and a pinch of salt to a bowl. Mix until even using a hand mixer, then stir in the apple mixture.
  3. Add the milk and flour. Keep mixing until smooth.
  4. Heat a frying pan over medium-high heat. Add 1 tablespoon of batter and fry for 4-6 minutes or until golden brown on both sides. Do the same for the remaining composition. We made 20 mini pancakes.
  5. Serve with the syrup of your choice.
Amaretti and Prune Cheesecake

Amaretti and Prune Cheesecake

Enjoy the irresistible flavors of prunes by adding them to a cheesecake. They’re known to be good for digestion and so much more. Before using them, soak them in white rum. Make the buttery base from amaretti cookies and flavor further with espresso and vanilla. You’ll have to be patient though, but it’ll be worth the wait.

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Ingredients Needed for Amaretti and Prune Cheesecake

8 ounces of pitted prunes
rum
10 ounces of amaretti cookies
2 tablespoons of almond flour
3 ounces of melted butter
1 teaspoon vanilla extract
12 ounces of cream cheese
7 ounces of powdered sugar
3 egg yolks
¼ cup espresso
1 cup milk
gelatin sheets

How to Make Amaretti and Prune Cheesecake

  1. Add the prunes to a smaller bowl, cover them with rum and let them soak overnight.
  2. Add the cookies and almond flour to a blender and start mixing. Gradually, add the melted butter, in the process. Mix until even.
  3. Line an 8 or 9-inch springform pan with parchment paper and evenly spread the crushed cookie mixture. Refrigerate for 30 minutes.
  4. Add the rum-soaked prunes and the vanilla extract to the blender. Blend until smooth.
  5. Evenly spread the prune mixture over the crushed cookie base. Refrigerate for 30 more minutes.
  6. Add the cream cheese, powdered sugar, egg yolks, and espresso to a bowl. Mix until smooth using a spatula and a hand mixer. Set aside.
  7. Soak 2-3 gelatin sheets for 5-10 minutes in a bowl of cold water. Add the milk to another bowl and microwave for 1 minute.
  8. Transfer the gelatin to the milk bowl and mix until dissolved.
  9. Transfer to the cream cheese mixture bowl. Mix until even.
  10. Pour into the springform pan and refrigerate for 3 hours. Serve garnished with cocoa powder.
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