Monday, August 18, 2014

Ice Cream Cake

  • 2 packages ladyfingers
  • 1 jar hot fudge ice cream topping
  • 1 package toffee bits
  • 3 cups chocolate ice cream
  • 3 cups coffee ice cream
  • 3 cups vanilla ice cream

1. Arrange ladyfingers around the edge and on the bottom of a springform pan.
2. Spoon vanilla ice cream into prepared pan. Top with a third of the ice cream topping and toffee bits. Freeze for 20 minutes. Repeat layers, using chocolate and coffee ice creams. Freeze overnight.


  • 6 eggs
  • 1 cup sugar
  • 1/4 cup rum
  • 1/4 cup coffee liqueur
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 16 ounces Mascarpone
  • 7 ounce packages ladyfingers
  • 2 cups brewed coffee

1. With an electric mixer beat the egg yolks with 1/2 cup of sugar until thick and very light. Add the rum and liqueur and beat until smooth. Add vanilla into the egg mixture. Add the Mascarpone and cinnamon and beat until combined.
2. In a seperate bowl beat the egg whites until fluffy. Add the remaining 1/2 cup of sugar. Gently fold the beaten egg whites into the reserved egg yolk mixture.
3. Cover the bottom of pan with a single layer of ladyfingers. Brush the ladyfingers with coffee. Spread half of the mascarpone filling over the ladyfingers. Repeat with another layer of ladyfinger, soaked with coffee and mascarpone filling.
4. Sprinkle the surface with cocoa powder and chill for at least 3 hours before serving.

Sunday, August 17, 2014

Strawberry Cake

  • 1 1/2 cups chopped strawberries, about 15 strawberries
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • 8 oz (240 g) Mascarpone cheese
  • 1/4 cup plus 2 tablespoons sugar
  • 1 package of Vanilla Wafers

1. Add the chopped strawberries to a large bowl and sprinkle with 1 tablespoon sugar. Mix together.
2. With an electric mixer mix together the whipping cream, cheese, 1/4 cup plus 1 tablespoon sugar and vanilla. Mix on medium speed until stiff peaks form. After that, fold in chopped strawberries.
3. Arrange the vanilla wafers in a single layer in the bottom of cake pan. Add 1/4 of the mixture and spread out evenly. Repeat with remaining layers (4 of each) and finish with the whipped cream mixture. Smooth the top and refrigerate for at least 10 hours.

Creamy Cake With Chocolate Filling

  • 7 large eggs
  • 14 tablespoons white sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon grits
  • 4 packages vanilla sugar (or you can use vanilla extract)
  • 200 gr cooking chocolate
  • 100 gr coconut
  • 50 gr unsalted butter
  • 100 ml water
  • 250 ml whipping cream or cream pastry
To make a cake:

1. Whisk together egg whites and 7 tablespoons of sugar with an electric mixer until well combined. Add the flour and grits. Mix all together.

2. Preheat the oven to 150 C. Grease a cake pan, sprinkle with coconut . Fill the dough into the pan and bake for 20 minutes.

To make filling:
1. In a large bowl combine egg yolks and sugar. Add chopped chocolate. Transfer the mixture over a hot-water bath and stir until chocolate is melted. When chocolate is melted add whipping cream. Mix together until it gets thick. Add the butter and continue stirring until butter is melted.  Remove mixture from the heat. Leave it to cool.
2. On medium temperature cook together vanilla sugar and water for 10 minutes.  After that pour mixture over the cake and wait until liquid is completely absorbed.
3. Spread the filling over the top of the cake. Cover the filling with remaining whipping cream. As a decoration you can use coconut or grated chocolate

Saturday, August 16, 2014

Chocolate Cake Balls With Rum

  • 2 teaspoons coconut oil
  • 1 1/2 cups chocolate chips
  • 1/4 walnuts
  • 1 moist plain rum cake

1. Break the cake up and place in food processor. Add walnuts. Process for 3 minutes until a smooth batter forms.
2. Shape the dough into round balls and set on the baking sheet.
3. Melt the chocolate chips in a microwave in 30 seconds intervals stirring each time until smooth. Stir in the coconut oil.
4. Dip each ball into the chocolate. Shake off excess chocolate and transfer to the wax paper lined sheet to set.
5. Once all the balls are coated place in a cool place to set. These can also set in the refrigerator.

Cake With Coca-Cola

  • 125 g all purpose flour
  • 100 ml cola
  • 2 tablespoon milk
  • 1 egg
  • pinch of bicarb
  • 3 tablespoon cocoa
  • 1/2 teaspoon vanilla extract
  • 150 ml castel sugar
  • 125 g unsalted butter
  • 1 tablespoon cocoa powder
  • 50 g butter
  • 1 tablespoon cola
  • 100 g icing sugar

1. Combine flour, sugar, bicarb and cocoa in a bowl. Beat an egg and add vanilla extract.
2. In a small pan melt the butter, add cola and milk. Turn off heat. Add egg mixture to the dry ingredients and mix until combined.
3. Pour mixture into a cake pan and bake at 180 C for 30 minutes.
4. To make the icing: melt butter and stir in cocoa and cola. Pour the mixture into some icing sugar and beat together until smooth.
5. Pour onto cake and spread over the top.

Thursday, August 14, 2014

Chocolate Cake

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar 
  • 3 tablespoons cocoa
  • 1 teaspoon baking soda
  • 1/2 cup melted butter
  • 1/2 cup milk
  • 1/2 cup warm water
  • 1 teaspoon vanilla extract

1. Preheat oven to 180 C. Grease and flour an 8'' x 8'' baking pan and set aside.
2. In a large bowl sift together the flour, sugar, cocoa and baking soda. Beat in the melted butter, milk, water and vanilla. Pour into cake pan.
3. Bake for 30 minutes . Let cool completely and frost.

  • 1 1/2 teaspoon instant coffe
  • 1/2 cup cocoa
  • 1/4 cup water
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 2 cups confectioner's sugar
Mix the coffee, cocoa and water together to make a paste. Add the butter, vanilla and confectioner's sugar. Spread the frosting over the cake.

Brownies With Nutella

  • 4 squares unsweetened chocolate
  • 3/4 cup butter
  • 2 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup hazelnuts 
  • 1/2 cup Nutella

1. Preheat oven to 350 degrees.
2. Microwave chocolate and butter in a large bowl at high for 2 minutes or until butter is melted.
3. Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour, 1/4 cup warmed Nutella and nuts.
4. Spread in greased 13 x 9 inch pan. Drizzle remaining 1/4 cup warmed Nutella over top of the brownies.
5. Bake for 35 minutes or until a toothpick inserted comes out clean.

Wednesday, August 13, 2014

Caramel - Vanilla Cake

  • 1 cup butter
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla
  • 2 3/4 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk

1. Preheat oven to 180 C. Grease and flour 9-inch cake pans. In a large mixing bowl, cream butter and sugar until fluffy. Beat in eggs one at a time until combined. Beat in vanilla.
2. In a seperate bowl stir together flour, baking powder and salt. Add about 1/4 of the flour mixture to the butter mixture and beat until combined. Add 1/4 of the milk and beat. Continue to alternate additions of flour mixture and milk untill combined.
3. Pour into prepared pans and bake for 20 minutes. Transfer pans to wire rack to cool completely.

For caramel icing:
  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/4 cup milk
  • 2 cups powdered sugar

1. Melt butter in a saucepan over medium heat. Add brown sugar and stir to combine. Turn the heat to medium-high and continue stirring until mixture comes to a boil. Continue stirring and allow to boil for 2 minutes.
2. Add milk and stir to combine. Bring mixture to boil again. Remove mixture from heat and allow to cool. Whisk in powdered sugar until spreading consistency is achieved.
3. Turn 1 cake onto cake stand. Spread a thin layer of icing on top and position second cake on top of that. Use remaining icing to ice top and sides of cake.

Cookies With Brandy

  • 1 1/2 cups confectioner's sugar
  • 2 tablespoon cocoa powder
  • 1/2 tablespoon ground allspice
  • 1/2 cup Brandy
  • 2 tablespoons light corn syrup
  • 2 1/2 cups finely crushed vanilla wafers
  • 1 cup finely chopped toasted pecans

1. Sift together 1 cup of the confectioner's sugar, cocoa powder and allspice. Stir in the Brandy and corn syrup. Stir in vanilla wafers and walnuts. Mix well.
2. Place in refrigerator to firm up, about 30 minutes. 
3. Place remaining 1/2 cup confectioner's sugar.
4. Using a tablespoon, scoop out portions of the chocolate mixture and press into 1'' balls. Roll the balls in confectioners sugar with your hands.
5. Place on a baking sheet and cover with plastic wrap. Refrigerate overnight.

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