Tuesday, 11 July 2017

Tiramisu cake with strawberries

Tiramisu always was one of my favorites and love it in any form. Today I want to show you how to make tiramisu flavored cake with chocolate covered strawberries. It's a bit different take on classic dessert, but just as good and topped with juicy strawberries.

Ingredients for sponge (20-22cm form):
5 eggs
5 tablespoons sugar
4 heaped tablespoons plain flour
1 tablespoon cornflour (corn starch)
1/2 teaspoon baking powder

Sieve both flours and baking powder, set aside. Place eggs and sugar in a bowl and whisk with mixer on high, until it's very light and fluffy (it will take around 10 minutes). Fold in flour gently, making sure not to overmix. Pour the batter into paper-lined cake form and bake in 180C for around 40 minutes. Leave to cool and slice horizontally to get 2 layers.

For the strawberries topping:
1 punnet of strawberries (400g)
200g dark chocolate

Wash the strawberries and dry them on a paper towel. Don't hull them. Chop dark chocolate. Put it in a bowl, leaving 1/3 aside and microwave it in 30 seconds burst, mixing in between until it's completely melted. Add remaining chocolate and mix until smooth (this will prevent chocolate from going matte and sticky). Holding each strawberry by the leafy green top, submerge it in melted chocolate to cover it completely and place on a sheet of grease-proof paper. Leave aside to set.

For punch:
1 cup coffee, brewed and cooled
100ml Amaretto
1/2 teaspoon almond extract

Mix all ingredients together and set aside.

For the filling:
500ml whipping cream (or double cream), chilled
500g mascarpone cheese
3/4 cup sugar
1/2 teaspoon vanilla extract
1 pack ladyfinger biscuits 
3-4 tablespoons cocoa powder, for dusting
50 white chocolate

Put mascarpone, sugar and vanilla extract in a bowl, give it a quick whisk with a mixer to combine them together. Add a little cream and mix again to soften the cheese. Pour rest of the cream and beat with mixer on high until it holds the shape.

To assemble the cake, put one layer of sponge on a serving platter and drizzle it with coffee punch. Spread 1/4 of the mascarpone filling and dust it with cocoa powder. Arrange ladyfinger biscuits on top, soaking them first in coffee (be careful not to soak them for too long, as they will fall apart), spread another part of filling and dust it with cocoa. Follow with second layer of sponge, drizzled with remaining coffee. Spread half of the remaining filling on top and sides and dust top with cocoa powder. Place remaining cream in a piping bag with a star nozzle and cover the sides and top edge of the cake. Arrange strawberries on top. Place white chocolate in a bowl and microwave in short bursts until it's melted. Place it in a sandwich bag and snip the corner. Drizzle white chocolate over strawberries. Serve chilled.
Enjoy :-)

Sunday, 9 July 2017

Baileys Chocolate Cake

I love to check other blogs and see what everyone else is baking. And when I was looking at one of my favorites, I found this recipe. I saw the list of ingredients and I knew. IT HAS TO BE GOOD. Dark chocolate and Baileys - it's definitely one of the best chocolate cakes. Original recipe calls for light brown sugar - I swapped it for dark soft for even more aromatic and chocolatey taste. My cake pan was bigger as well, so I doubled ingredients and it came up pretty high - if you have 20cm tin just use half. If you want to swap Baileys for a cheaper option - any Irish Cream Liqueur will work just as good. And cake is easy to make, you don't even need a mixer - then what are you waiting for?

Ingredients for 24cm spring form:
300g butter
200g dark chocolate, broken into pieces
160g sugar (3/4 cup)
200g soft dark brown sugar (muscovado type - 1 and 1/3 cup)
100g cocoa powder (4/5 cup)
360ml Baileys liqueur
340g plain flour (3 and 1/3 cup)
3 teaspoons baking powder
1 teaspoon baking soda
6 eggs
pinch of salt

Start with melting butter in a pan. Add chocolate, cocoa powder, both sugars and liqueur. Slowly heat up the mixture, mixing until chocolate melts. Set aside. In the meantime sieve flour, salt, baking powder and baking soda in a bowl. Put eggs in a large bowl and whisk lightly to break them. Add still warm chocolate mixture and mix with a whisk. Add flour and keep mixing until smooth with no lumps.  Pour the mix in the spring form lined with paper. Bake in 160C for an hour (or 45 minutes if you used half of ingredients), checking with a pick if it's baked through. Leave to cool.

For ganache topping:
200g dark chocolate, broken into small pieces
100ml double cream
100ml Baileys liqueur

Place chocolate in a bowl. Heat up cream with liqueur up to the boiling point and pour over chocolate. Leave for 2-3 minutes and mix with whisk until smooth. When it starts to thicken, pour over the cake.
Enjoy :-)


For original recipe click here.

Thursday, 6 July 2017

Cream cheese mini doughnuts

I had some leftover cinnamon sugar from previous recipe, so I thought I'll make these. They are quick and easy to make, don't require raising as they are made with baking soda instead of yeast. The dough itself is not overly sweet - they are covered in sugar anyway. If you fancy those bite-size treats, here's what you're gonna need.

250g tub of cream cheese, natural full fat
2 and 1/2 cup plain flour
5 tablespoons sugar
2 egg yolks
1 and 1/2 teaspoon baking soda
3 tablespoons creme fraiche or soured cream
oil for deep-frying - around 1 liter

For sugar coat:
4 tablespoons sugar
1 tablespoon cinnamon

Put all the ingredients for the dough in a bowl and mix on low speed with dough hook attached until it's smooth and uniform. Take the dough out of the bowl and place on lightly floured working surface. You may want to use some spare flour for sprinkling as it's gonna be a bit sticky - try to not use too much, we don't want dough to become too hard. Flatten the dough with your hands, so it's about 1 inch thick. Using round cookie cutter or a shot glass, cut out small circles. Heat up oil in a pan (enough so doughnuts float on the surface) and deep fry them until well browned, turning them mid-way through. You can also use a deep-fryer. After taking doughnuts out of the pan leave them on a piece of paper towel to dry excess oil. Take couple at a time and place in a bowl with cinnamon sugar - shake the bowl, so doughnuts are covered evenly. Arrange them on a plate.
Enjoy :-)


Sunday, 2 July 2017

Cinnamon puff biscuits

As I previously said, I like to have a spare roll of puff pastry in my fridge. It can save your life sometimes, especially if your friend decides to surprise you with a visit, saying: I'll be there in half an hour. That's enough to whip up these biscuits. All you need is some butter, sugar and cinnamon. And of course puff pastry.

Ingredients for around 20 biscuits:
1 roll puff pastry
1cm slice butter, melted (it's around 2 tablespoons if you're using soft butter)
4 tablespoons sugar
1 tablespoon cinnamon

Mix sugar and cinnamon in a small bowl. Unroll your puff pastry. Using brush, spread melted butter evenly, making sure edges are covered. Sprinkle cinnamon mix all over the top.
You should get something like this:
Now fold the sides, so they touch in the middle:
Fold them once again:

And flip left side, so it lies directly on top of the right side (forming kind of a roll):

Using a sharp knife, cut the roll into 1cm slices and arrange them on a baking tray lined with paper. Make sure you lay them well apart, as they double in size:
Bake them for 20 minutes in 180C, until golden in colour.
Enjoy :-)