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!!
This is a super easy recipe for sweets! Easy projects to do with children.This recipe is very known in our culture. Our founder acarya Srila Prabhupada made these sweets very often.
HG Yamuna devi made an easy recipe for us to follow , which you can find below:
My spiritual master, Srila Prabhupada, called this mock milk fudge a “simply wonderful sweet”. Some varieties include a dash of essence such as vanilla, almond, lemon or lime. This version resembles firm, uncooked fondant in texture and is so easy to assemble that kindergarten children can turn out a successful batch for grown-up treats.
I have made this sweet around the world, using different processed ingredients. Health-food-store non-instant skim milk powder yields the creamiest consistency; and milkman brand instant non-fat milk powder is somewhere in between and slightly granular. If you use a granulated sugar –raw or white –process it in a blender until superfine. Because these ingredients are processed and stored under varied conditions, you may need to use more or less to use more or less milk powder to achieve the desired texture.
Preparation time (after assembling ingredients): 10 minutes
Makes: 24 simply Wonderfuls
½ cup (120 ml) unsalted butter, at room temperature
2/3 cup (60 g) confectioners’ sugar
1 ¾ cups (220 g) dry milk powder, or as needed
1 teaspoon (5 ml) milk or cream, or as necessary
a few drops of flavoring essence (as suggested above), or
2 tablespoons (30 ml) grated nuts or dried fruit puree
1. Cream the butter and sugar in a mixing bowl until light and fluffy. Using your hands, work in the milk powder and milk or cream, (adjusting proportions as necessary) to make a medium-soft fondant. Flavor with essence, nuts or fruit puree and continue to work until well blended.
2. Wash and dry your hands, then roll the fondant into smooth balls. (You can also roll the fondant around whole nuts or sandwich a pellet between nut halves). Place the confections in paper candy cases and keep refrigerated in a well sealed container for up to 4 days. Serve chilled or at room temperature.
Here is a jpeg for you to easy download/save for yourself.
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!).