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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.
Caramel and Pineapple Upside Down Mini-Cake

Caramel and Pineapple Upside Down Mini-Cake

Beware! These are upside down mini-cakes. You’ll see why and how while following through the steps. Feel free to use more pineapple and raspberries per mini-cake for an even juicier result. And use ramekins if you want to get the same shape as we did.

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Ingredients Needed for Caramel and Pineapple Upside Down Mini-Cake

For the dough:
12 ounces of flour
1 teaspoon baking soda
1 teaspoon vanilla sugar
salt
1 tablespoon butter
2 ounces of sugar
2 eggs
1 tablespoon sour cream
1 teaspoon vanilla extract
3 tablespoons of milk
For the caramel:
2 ounces of sugar
1 tablespoon butter
For the topping:
3 pineapple slices
1 tablespoon raspberries
coconut flakes for garnishing

How to Make Caramel and Pineapple Upside Down Mini-Cake

For the dough:
  1. Add the flour, baking soda, and vanilla sugar to a bowl. Season with salt, mix shortly and set aside.
  2. Add the butter and sugar to the dough mixer bowl and start mixing. Gradually add the eggs in the process.
  3. Add the sour cream and vanilla extract and mix more. Add the flour mixture and milk, then mix more until you have a dough.
For the caramel:
  1. Add the sugar to a saucepan over low heat. As it starts melting add the butter, too. Cook and continuously stir until caramelized.
Assembly the mini-cakes:
  1. Pour 1/3 of it into a ramekin. Tilt it to coat all its interior with caramelized sugar.
  2. Add 1 slice of pineapple and 3 raspberries, then add 1/3 of the dough. Do the same for the remaining ingredients and you’ll end up with 3 mini-cakes.
  3. Bake for 30 minutes at 380⁰F/190⁰C.
  4. Turn all of them upside down on a plate, let cool, then serve garnished with coconut flakes.
Cocoa and Walnut Cream Cake

Cocoa and Walnut Cream Cake

If you like your cakes extra-creamy and soft, this here might be exactly what you need. The cream cheese, whipped cream, and whipped egg whites, all contribute to the creaminess of this cake. Enhance it with cocoa powder and crunchy walnuts, then try to stay away from it. Do you think you can?

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Ingredients Needed for Cocoa and Walnut Cream Cake

1.5 ounces of room temperature butter
1 cup sugar
⅓ cup flour
½ cup cocoa powder
2 tablespoons of water
3 egg yolks
5 ounces of cream cheese
1 cup whipped cream
3 whipped egg whites
walnut, crumbled

How to Make Cocoa and Walnut Cream Cake

  1. Add the butter and 1/2 cup of sugar to a bowl. Mix until even using a hand mixer.
  2. Keep mixing while gradually adding the flour, 3/4 of all the cocoa powder, and the 2 tablespoons of water. Mix until smooth.
  3. Line a loaf pan with parchment paper and evenly spread the cocoa and flour mixture. Bake for 15 minutes at 360⁰F/180⁰C.
  4. Bain-marie:
    Halfway fill a cooking pot with water and start heating it. Place a heat-proof bowl on top, then add the egg yolks and the remaining sugar. Continually whisk until melted. Remove from heat.
  5. Add the cream cheese to a bowl and strain the remaining cocoa powder over it. Mix until even.
  6. Add the egg yolk mixture and mix more. Add the whipped cream and whipped egg whites and keep mixing.
  7. Transfer to the loaf pan and refrigerate for 2 hours.
  8. Top with crumbled walnuts, garnish with cocoa powder and serve.
Fruity Mini Pancake Skewers

Fruity Mini Pancake Skewers

Let’s skewer something for the dessert. Yes, you’ve heard it right. Skewer these mini pancakes together with creamy banana and juicy strawberries and blueberries and you’ll get funny sweet treats on skewers.

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Ingredients Needed for Fruity Mini Pancake Skewers

1 cup flour
2 tablespoons of sugar
2 teaspoons of baking powder
1 tablespoon melted butter
1 egg
¼ cup milk
1 banana, thickly sliced
2 strawberries, sliced
1 tablespoon blueberries

How to Make Fruity Mini Pancake Skewers

  1. Add the flour, sugar, and baking powder to a smaller bowl. Shortly mix them. Set aside.
  2. Add the melted butter, egg, and milk to a bowl. Start whisking them.
  3. Gradually add the flour mixture while whisking. Continue to mix until you have a batter.
  4. Transfer the batter to a piping bag and heat a pan. Start making small discs directly into the pan and fry them for 1-2 minutes on both sides over medium heat. We’ve made 18 of them in 3 batches.
  5. Alternately skewer discs and fruits together. We’ve used 6 skewers, each one bearing 3 batter discs, a banana slice, a strawberry slice, and a blueberry. You may want to choose differently.
Sandwich Cake

Sandwich Cake

Is this a sandwich cake or a sandwich tower? Any way you name it, you should try your hand at it. It’s a no-brainer made by stacking 4 mini pita loaves of bread. You spread them with a lemony cottage cheese and dill mixture and top each one with radish slices and smoked salmon. So, do you have 15 minutes?

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Ingredients Needed for Sandwich Cake

9 ounces of cottage cheese
salt
1 teaspoon fresh dill, chopped
1 teaspoon lemon juice
pepper
4 mini pita breads
4 radishes, thinly sliced
7 ounces of smoked salmon, pulled
chives
3 cherry tomatoes, halved

How to Make Sandwich Cake

  1. Add the cottage cheese, fill, and lemon juice to a bowl. Season with salt and pepper and mix until even.
  2. Make a sandwich tower by spreading each mini pita with cream cheese mixture and alternately adding radish slices and smoked salmon.
  3. Top the last pita with the cherry tomatoes. Spread the exterior of the tower with the remaining cream cheese mixture and garnish with chives.
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.
Pearl Barley Porridge Cake (Barley Koliva)

Pearl Barley Porridge Cake (Barley Koliva)

This type of porridge used to be consumed as ritual food across Eastern Europe. Nowadays, it is served on nonreligious occasions, too, and we’re so happy about this because it is a mega-delicious and nutritious dessert. And how can it be otherwise when you bring barley, semolina, and walnuts together, sweeten them and flavor them with rum extract and lemon zest?

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Ingredients Needed for Pearl Barley Porridge Cake (Barley Koliva)

1 pound pearl barley
8 cups of warm water
salt
¼ cup semolina
1 ½ cups of sugar
2 cups of walnuts, ground
1 teaspoon rum extract
2 teaspoons of powdered sugar
1 teaspoon lemon zest
1 teaspoon cocoa powder
3 tablespoons of sprinkles

How to Make Pearl Barley Porridge Cake (Barley Koliva)

  1. Add the pearl barley and warm water to a bigger pot over medium heat, season with salt and boil for 30 minutes.
  2. Add the semolina flour and sugar and lower the heat. Cook and stir for 10 minutes.
  3. Remove from heat, add 1.5 cups of ground walnuts and stir them in.
  4. Press this mixture into a Springform pan, then transfer this cake to a plate.
  5. Sprinkle on top the remaining ground walnuts and garnish the cake with cocoa powder and sprinkles.
Grape and Prune Bundt Cake

Grape and Prune Bundt Cake

Some cakes have the power to take us back to our childhood, don’t you think? Well, this is one of them. It is not only the Bundt cake form that can take you back in time but also the sweet-tart prunes and the juicy grapes hidden under the puffy vanilla-flavored sponge cake base.

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Ingredients Needed for Grape and Prune Bundt Cake

4 egg yolks
1 cup sugar
1 tablespoon vegetable oil
salt
1 teaspoon baking powder
1 teaspoon vanilla extract
4 whipped egg whites
1 ½ cups of flour
1 cup pitted prunes
1 cup grapes

How to Make Grape and Prune Bundt Cake

  1. Add the egg yolks and sugar to a bowl. Mix until smooth using the hand mixer.
  2. Keep adding the vegetable oil, baking powder, and vanilla extract, season with salt then mix some more.
  3. Add the whipped egg whites and mix them in.
  4. Add½ of the flour and mix it in. Add the remaining flour and mix more until even.
  5. Transfer the batter to a 7 1/2 x 3 inches Bundt pan. Bake for 35 minutes at 360⁰F/180⁰C.
  6. Add the prunes and grapes and bake for 5 minutes more at 360⁰F/180⁰C.
Fruity Carrot Cake with Cashew Frosting

Fruity Carrot Cake With Cashew Frosting

This cake could easily be described as extremely nutty and fruity. It’s a very nutritious and healthy gluten-free carrot cake that has in it not only banana and apple, but also oat flakes, almond flour, walnuts, almond milk, cashew nuts, and coconut milk. Taste it and tell us if you have ever had such delicious brain food before.

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Ingredients Needed for Fruity Carrot Cake With Cashew Frosting

2 eggs
⅓ cup coconut oil
1 small banana, mashed
¼ cup brown sugar
4 tablespoons of maple syrup
⅔ cup oat flakes
1 small apple, shredded
3 medium carrots, shredded
½ cup almond flour
salt
1 teaspoon baking soda
1 teaspoon cinnamon
¼ cup walnut, crumbled
2 teaspoons of vanilla extract
1 cup heavy whipping cream
½ cup almond milk
1 ¼ cups of cashews
¼ cup coconut milk
2 tablespoons of lemon juice

How to Make Fruity Carrot Cake With Cashew Frosting

  1. Add the eggs, 1/4 cup coconut oil, mashed banana, brown sugar, 2 tablespoons of maple syrup, oat flakes, apple, carrot, almond flour, baking soda, cinnamon, walnuts, 1 teaspoon of vanilla extract, whipping cream, and almond milk to a bowl. Season with salt and mix until even.
  2. Line a 9 x 3 inches Springform pan with parchment paper. Pour the mixture in it and bake for 45 minutes at 360⁰F/180⁰C.
  3. Add the remaining coconut oil, cashew nuts, coconut milk, lemon juice, the last 2 tablespoons of maple syrup, and the remaining teaspoon of vanilla extract to a blender. Blend until smooth.
  4. Top the cake basis with this frosting. Optionally, garnish the cake with baby carrots and crumbled walnuts.
Chocolate Butter Cake

Chocolate Butter Cake

A chocolate cake can easily be set as a great example of irresistible decadent food. Here you’ll use the bain-marie technique to concoct a buttery dark chocolate mixture. This ensures a tender cake basis … It’s up to you how you garnish this cake. You can see what we did, but you can come up with a better idea.

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Ingredients Needed for Chocolate Butter Cake

7 ounces of butter
7 ounces of dark chocolate, crumbled
½ cup cocoa powder
½ cup self-raising flour
¼ teaspoon baking soda
½ cup flour
3 eggs
⅔ cup sugar
⅓ cup buttermilk

How to Make Chocolate Butter Cake

  1. Fill a cooking pot halfway with water and heat it over low heat. Place a heat-proof bowl on top of it and add the butter and chocolate. Cook and continuously stir until melted.
  2. Add the cocoa powder, self-rising flour, baking soda, and plain flour to a bowl. Whisk until even. Set aside.
  3. Add the eggs and sugar to the mixer bowl and start mixing. Gradually add the buttermilk, cocoa-flour mixture, and 1/2 of the melted chocolate mixture in the process.
  4. Line a roomy bowl with parchment paper and transfer the mixture to it. Bake for 45 minutes at 350⁰F/175⁰C.
  5. Horizontally cut the cake basis in half. Spread some chocolate mixture on the lower half. Add the upper half and glaze it with the remaining mixture. Optionally, garnish with chocolate and cocoa powder.
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