I grew up in the Netherlands and in every nice mall, there is a shop Hema and Mutlivlaai and these shops had the best pies!!!! We were raised vegetarian and most of the pies had eggs (not anymore, yay!) Now living in Belgium, it’s hard to find egg-free dessert, to just have comfort food. One day I was just thinking to make it myself and where do you find inspiration to cook something you never tried, yes! YouTube!. I found a good recipe, but it contains eggs and I replaced the eggs with yoghurt and it worked. The pie was just so yummy and now my kids LOVE pie too. Parenting win!
Here is the YouTube recipe:
Share it if you like it 🙂
Here it is!
The long-awaited task on my to-do list. I wanted to make a Ferrero rocher cake for a long while.
I made a small 18cm, 3 layered chocolate cake, with chocolate buttercream and covered the cake with bresilienne nuts. Topped the cake with of course Ferrero rocher’s, raspberries and blackberries.
- 1/2 cup pure cacao powder
- 1 1/2 cup flour
- 1 cup sugar
- 1/3 cup olive oil
- 20 gram baking powder
- 1 1/3 cup milk
- Mix the dry ingredients separately from the wet
- Now mix together, the batter should be a bit lumpy, do not overmix
- Divide this mixture 3 times in a 18 cm oven tin .
- Bake for approx. 20min on 170 degrees celcius
- Let it totally cool down
- 400ml Creamy Coconut milk (canned is perfect, with the highest % of fat)
- 600gr Chocolate (bars or chips)
- 2 tbsp Coconut Oil
- Cook the coconut milk until boil
- Chop the chocolate bar and place it in a microwave-safe bowl
- Turn off the heat and add the coconut oil, and mix well
- Pour the hot coconut milk over the chocolate
- Let it set 2 min
- Start whisking until you get a smooth shiny chocolate cream
- You can pour this hot mixture in your pie or tart base
- For cakes, let it cool off in the fridge or overnight until you get a perfect spreadable /pipeable texture
- If it’s too solid to work, pop it in the microwave for a 1-min session until you get the right spreadable and pipeable texture
- Left-overs? you can store it up to a week in the fridge
- Cover the cake with the frosting, Ferrero rocher, nuts and fruits
Now I will share this amazing recipe lemon cake!
IT’S EGG-FREE AND DELICIOUS!
First of all, you need a variety of berries. I used blueberries, raspberries and the amazing strawberries and 1 lemon.
1 1/2 cup flour
1 cup sugar
1 cup milk (i added this time in the milk 30ml yoghurt)
1/3 cup olive oil
20 gram baking powder
3 tbsp lemon zest
1 tbsp lemon juice
Divide this mixture in two oven trays , same size ofcourse!
Bake for approx. 20min on 170 degrees celcius
and let it cool down before, adding the cream and fruits.
This my mandala filling:
Next i put the 2nd layer on top
Then to give it more flare i have added flowers, mint and coconut flakes:
Spring is almost here!!!
Fruits and fresh flavors are wanted 🙂
Here is the recipe of an Orange upside down loaf:
- 1 1/2 flour
- 20 gr Baking powder
- 1 cup sugar
- 1/3 cup sunflower oil
- 1 tbsp Orange zest
- 1/2 cup yoghurt
- 1/2 cup milk
- Fresh juice from 1/2 orange
- 3 orange slices
- 1tbsp sugar
- Mix the dry ingredients separately and the wet ingredients also separately
- Combine wet & dry mixtures together
- Preheat your oven on 180 degrees
- Prepare your loaf tin with anti stick spray or baking paper
- Cover the orange slices in sugar
- Put the slices on the bottom and pour the remaining sugar over it
- Pour your loaf batter in the pan
Bake for 30-40 min
The mille-feuille (French pronunciation: [mil fœj], “a thousand leaves”),[notes 1] vanilla slice, custard slice, also known as the Napoleon, is a French pastry . When I was young, I use to loveeee cream buns and tompouce/ napoleon cake. Its delicious and creamy!
This is our way of making Napoleon cake. It’s easy, simple and tasty!
Time: 40 minutes
You will need :
- 2 Puff pastry sheets
- Icing sugar
- Vanilla Pudding mix
- Milk or liquid cream
- optional: pink colouring
- Prepare your oven to bake the puff pastry
- Follow the instructions on your puff pastry package
- Let it cool to room temperature
- Make the vanilla pudding according to the instructions on your mix (instead of milk, I normally use cream)
- When finished with the pudding, let it cool for 5 min and then pour it over 1 sheet of the baked puff pastry.
- Put the 2nd sheet on top and now it is ready to glaze.
- To make the glaze, u need 2 cups of icing sugar and milk or / liquid cream.
- put the icing sugar in a bowl and add just 1tbps of cream or milk.
- Pour the glaze mixture over the top and voila!
Let it set for 2 hours, if you can wait that long 🙂
and bon appetit!
Good luck and YUMs away!!
No – bake & Egg-free
For the base:
- 125 gm (8 large or 10 regular) digestive biscuits
- 200gr crushed almonds
- 60 gm (1/4 cup) butter at room temperature
For the cake filling:
100 gram Liquid cream
500 gram Mascarpone cheese
160 gram icing sugar or confectioners sugar
200 gram Cream cheese
1 tbsp of fresh lemon zest
Prepare the base:
Process the biscuits in a food processor until they turn into a fine powder. Do the same with the almonds
Put the biscuit powder in a mixing bowl, add the almonds and the room temperature butter and mix with your fingertips until the mixture resembles bread crumbs and the butter is well mixed into the biscuit powder.
Press this mixture over the base of a deep 8” (20 cm) or regular 9” (23 cm) springform pan or a pan with a detachable base.
Refrigerate for half an hour or place in the deep freezer for 10 min.
Prepare the filling:
In a large bowl, with a wire whisk, beat the mascarpone, sugar, cream & cream cheese until smooth and creamy. Stir in the lemon zest, mix well and keep aside.
Put in the springform pan on top of the cookie base.
Allow setting in the refrigerator for 3 to 4 hours before serving.
Garnish with grated chocolate/mint or with fresh lemon slices if desired.
Tiramisu is a popular coffee-flavoured Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa.
But since we don’t eat half of the listed ingredients, I had to think of a new way for vegetarians to enjoy this delicious Italian dessert.
So instead of :
- Coffee: I used bamboo decaf coffee
- Ladyfingers: I used petite beurre cookies or spelt cookies
- and of course, I didn’t use eggs.
- 1 cup brewed bamboo decaf coffee(made of 1 cup hot water mixed with 2 tablespoons instant coffee)
- 2 tablespoons granulated sugar
- almond essence (optional)
- 1 cup mascarpone cheese, at room temperature
- 1 teaspoon pure vanilla extract
- 200gr Philadelphia cream cheese
- 1 cup heavy cream
- 1/3 cup granulated sugar
- about 200g cookies
For coffee syrup: In a small bowl, combine hot decaf coffee, 2 tablespoons sugar, and 2 drops of almond essence. Mix until sugar dissolves. Set aside to cool.
For filling: In a large bowl, whisk mascarpone vigorously by hand until creamy and smooth. Whisk in vanilla extract and 1 pack of unsalted Philadelphia cream cheese. In a different mixer bowl, whisk together heavy cream and sugar using an electric mixer until stiff peaks form. Fold whipping cream into mascarpone in 2 additions until mixture is smooth.
Dip the cookie very quickly ( 2 -5 seconds) into the decaf coffee syrup and line them in one layer in an 8-inch baking dish. If necessary, break a few cookies to fit them in the dish. Spoon half of the filling over the cookies and smooth the top. Repeat with the second layer of decaf coffee-dipped cookies, then with the rest of the cream. Cover and refrigerate for at least 6 hours or up to 2 days. I don’t suggest freezing tiramisu since it will ruin its texture.
Serve cold. Right before serving, dust the top with cocoa powder or grated chocolate (or both!).