Ferrero Rocher Cake

 

 

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.

Cake

Ingredients

• 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

Method

1. Mix the dry ingredients separately from the wet
2. Now mix together, the batter should be a bit lumpy, do not overmix
3. Divide this mixture 3 times in a 18  cm oven tin .
4. Bake for approx. 20min on 170 degrees celcius
5. Let it totally cool down

Chocolate Frosting

Ingredients:

• 400ml Creamy Coconut milk (canned is perfect, with the highest % of fat)
• 600gr  Chocolate (bars or chips)
• 2 tbsp Coconut Oil

Method:

1. Cook the coconut milk until boil
2. Chop the chocolate bar and place it in a microwave-safe bowl
3. Turn off the heat and add the coconut oil, and mix well
4. Pour the hot coconut milk over the chocolate
5. Let it set 2 min
6. Start whisking until you get a smooth shiny chocolate cream
7. You can pour this hot mixture in your pie or tart base
8. For cakes, let it cool off in the fridge or overnight until you get a perfect spreadable /pipeable texture
9. 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
10. Left-overs? you can store it up to a week in the fridge
11. Cover the cake with the frosting, Ferrero rocher, nuts and fruits

 

Buckwheat baked donuts

Every Ekadasi ( Grain free day) I crave for something sweet! Because lately i have been making a lot of donuts, I desired donuts so much! I accepted the challenge and tried to figure out a ekadasi/ glutenfree donut recipe.

It is based on my Glutenfree buckwheat cupcake recipe. I have a donut oven tin which I bought cheap and thought let try this. I spray some oil in the tin and piped the batter in there. Make sure to not fill it until the edges, half full is perfect!

Now I will share the buckwheat baked donuts recipe:

By the way, you are welcome 🙂

Berry bliss cake!

 

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:

TADAAA!

Orange upside down loaf

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

Bottom:

• 3 orange slices
• 1tbsp sugar

Instructions:

1. Mix the dry ingredients separately and the wet ingredients also separately
2. Combine wet & dry mixtures together
3. Preheat your oven on 180 degrees
4. Prepare your loaf tin with anti stick spray or baking paper
5. Cover the orange slices in sugar
6. Put the slices on the bottom and pour the remaining sugar over it
7. Pour your loaf batter in the pan

Bake for 30-40 min

 

 

 

 

 

 

Napoleon cake

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

Directions:

1. Prepare your oven to bake the puff pastry
2. Follow the instructions on your puff pastry package
3. Let it cool to room temperature
4. Make the vanilla pudding according to the instructions on your mix (instead of milk, I normally use cream)
5. When finished with the pudding, let it cool for 5 min and then pour it over 1 sheet of the baked puff pastry.
6. Put the 2nd sheet on top and now it is ready to glaze.
7. To make the glaze, u need 2 cups of icing sugar and milk or / liquid cream.
8. put the icing sugar in a bowl and add just 1tbps of cream or milk.
9. 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!!

 

Simply wonderful

 

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 & Decaf Tiramisu

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.

Ingredients

Coffee Syrup:

• • 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)

Filling:

• 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

Instructions

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.

Assemble it:

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!).