Tiramisu Cake Recipe

I’m gonna make something good,but i want it to be something easier because i have some other food articles that i want to write for tomorrow. So i have the perfect cake. It’s an easy tiramisu. You guys are gonna love this, so stay tuned. Alright guys and gals, let’s get our aprons on and get cooking.

It’s great to have all your ingredients lined up so let’s go over everything you’ll need.
You’ll need =
– Six eggs,
– One cup of sugar,
– One cup of all-purpose flour,
– A teaspoon of vanilla.

For the syrup you’ll need=
About a cup and a half of strong coffee with a little bit of rum.

Then for the cream you’ll need =
– An eight ounce package of cream cheese,
– One and a half cups of heavy whipping cream,
– And about a half a cup of sugar.
– Then you’ll need a little bit of great cocoa powder, to dust over the top to make it extra delicious.

How to make =
1. Crack all of your eggs into a mixing bowl. Yolks and whites together, you don’t have to separate them. That’s the beauty of this recipe. Kick up the mixer to high speed and let it beat for about a minute. It should be frothy when it’s done. Now while it’s on high speed, slowly add in your one cup of sugar. And then, continue to let it beat for another five minutes. (it should be thick and three times in volume when it’s done).
2. While you’ve got your mixer going, go ahead and butter your pan. So i use my hands, you can use a pastry brush if you don’t want dirty fingers, but, it’s okay to get dirty a little bit in the kitchen right? Alright, so line the sides. You can use two separate cake pans for this, but i like to use my springform mold and just cut the cake layers in half. I think that’s a little easier but you can do it both ways.
3. Alright, once you’ve got that all buttered up, you also want to line the bottom with some parchment paper. Parchment paper works best, wax paper will stick, so use parchment. Set hat aside.
4. Now we’re gonna sift the flour. So this is a really important step because you want this cake to be light and airy, and sifting is really a quick step. See, so easy.
Alright, you know it’s done because it’s tripled in volume, it’s nice and thick, look at that. It’s a good pale yellow, it’s finished.

5. So what we’re gonna do next is sift our flour right into this batter. So you’re basically sifting the flour twice.and you can do it in two portions. So basically fold in the first portion and then add in the second portion. Might be a little easier to blend it that way. Sometimes i’m lazy and just do it all at once, and that’s okay too. And when you’re mixing, just try and mix it enough to get the flour well incorporated into the batter. You’re really relying on the volume of the eggs to make this cake fluffy, so don’t deflate it. That’s key in making this cake.

6. You see how thick and beautiful that is right now. Alright, we can add the rest of our flour. Just sift it right in. And just continue mixing. . This is a european cake, we call it the biskvit, you might refer to it as the biscuit cake. It’s a sponge cake and it’s excellent just to absorb those syrups that you’ll use it cakes. It’s the base to some of my favorite cakes so once you’ve got this down, you know how to make most of the cakes on my channel. And it’s so easy.
7. Before i forget, add a teaspoon of vanilla. And that just adds some really good flavor to this cake. Luscious.

8. Alright, now that it’s done, i’m gonna transfer it into my prepared pan. Even out the top of your cake, and then it’s ready for the oven.
9. You’re gonna bake at 350 degrees for 30 minutes and when it’s done, a toothpick should come out clean.
10. Let the cake cool for about 10 minutes once it comes out of the oven, and then get it out of the springform mold, i use a really thin edge spatula. And put it on a wire rack to cool down. And you’re gonna let it cool down all the way to room temperature. You’re not gonna frost a warm cake or your frosting’s gonna melt.
11. So once it’s cooled down to room temperature, use a serrated knife to score the sides of the cake. We’re gonna cut it into two layers. And just continue that process until you’ve got two cake layers.

And then make sure also to take off that parchment paper on the back. It comes off real easy. It’s done. Beauty.

11. Alright, now, we’re gonna work on the frosting. To make a great frosting with heavy whipping cream you have to make sure it’s super cold. So this is straight out of the fridge. We’re gonna kick the mixer up to high speed and we’re gonna mix the heavy cream, it just takes about two minutes to get it to nice stiff peaks. You don’t want to over- eat it because then it’ll turn into a buttery texture, we don’t want that. Alright, you can see that cream is done, because it’s got stiff peaks, and it’s not buttery. You don’t want to keep beating any more than that, it’s perfect.
12. Alright now transfer your whipped cream into a separate bowl. Because you’re gonna whip the cream cheese with the sugar next.
13. Add in that cream cheese and your half a cup of white sugar. You’re gonna beat that on high speed for a couple minutes, just until it’s nice and creamy.

14. Now we’re gonna incorporate that whipped cream right back into this cream cheese and just blend together until it’s perfect. You’re just gonna blend this until you don’t see the streaks of cream cheese anymore. You also want to make sure it’s really well blended if you’re gonna put it through a piping bag so it doesn’t get stuck with that cream cheese in there.
15. Okay, frosting’s done. So what we’re gonna do is set this in the fridge until we’re ready to use it.

Alright back to the cake, generally you want your top layer to be the prettiest side so we can see that the bottom layer here has the flattest most perfect side. So we’re gonna take the top, flip it upside down, and ready to being brushed with syrup evenly.

16. Then you’re gonna make your coffee syrup. You need =
a. About a cup and a half of strong coffee. I’m gonna add it to some water.
b. And then you need a couple tablespoons of sugar, sweeten it up a little bit. And just stir that to dissolve it.
c. Put in a couple teaspoons of rum.
d. Use a little bit of vanilla if you want to. Just adds an extra little something something.

17. Alright, once that sugar’s dissolved, what you’re gonna do is brush that syrup generously onto your cake. Do it also to the next layer of cake. And put the rest of your syrup evenly over the top.
18. Okay, then we’re gonna to the frosting, and with a tiramisu you can frost the top, you can frost the sides, you can really get creative with it.
19. Alright, after we’re all done frosting, we’re going to dust the top with cocoa powder. Just dust it on there, don’t be scared.

And you’re done. So pretty, and delicious too. Yum, now that is the perfect tiramisu. I hope you guys enjoyed spending time with me in this article.

Black Forest Cake

I really love this dish. It’s so much fun to build and it is so memorable. It’s gonna have your guests talking about it for weeks.

You’ll need fresh cherries, select eggs, thickened cream, select dark cooking chocolate, and select butter. Find below for the recipe and full list of ingredients.
Here are the ingredients :
400g select unsalted butter, softened
1 1/2 cups homebrand caster sugar
6 select eggs
2 teaspoons vanilla extract
3⅓ cups macro organic self-raising flour
⅔ cup macro organic plain flour
1 1/2 cups homebrand cocoa powder
1 teaspoon bicarbonate of soda
1 cup buttermilk
⅔ cup milk
⅓ cup cherry brandy
600ml thickened cream, whipped
600g fresh cherries, pitted and halved
200g select dark cooking chocolate, melted

The base to this black forest cake is creaming your butter in your sugar.
1. I’m just chopping the butter into large dice.
This will make it creamy zero with the sugar, one and a half cups, and we’re using castor sugar today.
2. And now beat it until it’s beautiful and pale and creamy.
3. Add your eggs one at a time.
I used a total of 6 eggs in this recipe.
4. Add 2 teaspoons of vanilla
5. And this mixture is ready for the dry ingredients now.
You always want to set your dry ingredients because again that’s gonna give you a gorgeous light fluffy end result.
6. I’m using 3 and 1/3 cups of self-raising flour in this recipe.
7. And 2/3 of a cup of plain flour.
8. And you use self-raising flour.
It give you that beautiful rise of your cake and the plain flour as a density. So that the cakes easier to cut.
9. To finish add one and a half cups of cocoa powder and milk.
10. Gently mix and place into two baking trays.
11. Pre-heat your oven at 180 degrees and place the mixture in for 40 to 45 minutes.

With the cakes in the oven i’m getting on to all of our filling for this gorgeous cake :
1. I’ve got beautiful cherries which are just bursting with flavor at the moment. Now i’m cheating a little bit which is absolutely fine. This is a cherry pitter. If you don’t have one of these little cherry pitter, it’s not a problem. You just use a paring knife.
“The best cherry is a glossy and plug with a bright green stem and that’s a sure sign of freshness. This one’s perfect. Just leave the stems on to keep them nice and fresh and store them in a plastic or a paper bag in the fridge”.
2. I’ve melted some chocolate.
I’m gonna pour it onto my marble slab and show you how to make some beautiful chocolate shavings. The important things to remember are a very clean dry large sharp knife, and holding it at a 45 degree angle to the chocolate. Then it is just a matter of= bringing it towards you, then you’re gonna get these gorgeous curls. Beautiful.

Now it’s time to start the assembling:
1. Carefully cut each cake into three= one and a half centimeter layers.
2. Then add a generous drizzle of raspberry cordial and some soft peaking whipped cream.
Make sure to leave a border as the cream will spread.
3. Sprinkle a handful of cherries and repeat the process for each layer.

And now the last layer. To finish this gorgeous cake off :
4. Its gonna dot my cherries around. I want to take a little bit more care with this layer (in our presentation layer). This cake is ready for the chocolate shavings on top,
5. And the very last thing i’m gonna do is just dot some gorgeous fresh cherries in with the chocolate.

The perfect finish to an alfresco christmas.

Other Simple Donut To Made again

Today we are preparing donuts.

For this recipe you will need following ingredients:
400 milliliters of milk
50 milliliters of sunflower oil
40 grams of fresh yeast
1 tablespoon of sugar
Pinch of salt
2 eggs and
Around 700 grams of flour (+100 grams)

How we make ? Here are :
1. In hot milk, we will crumble yeast.
2. Add sugar, and stir
3. We will add 350 grams of flour
Stir again
4. Then we will add oil, salt, and eggs.
We will stir again.
5. Then we will add the rest of the flour.
This dough is thick and sticky. Because of that, we will add a bit more flour around 50 grams.
6. Dough is done. Now we will sprinkle dough with a bit of flour, and leave it to rest until the dough is doubled.
7. Dough already raised now.
8. Sprinkle your table with flour and place the dough.
9. Do a bit of kneading
10. Now we will stretch the dough to about one centimeter of thickness by using the rolling pen.
11. I have sprinkled the table with flour so that i can place donuts on them.
12. I will make donut rings by using the plastic cup.
13. There are leftovers .
We’ll need these leftovers to make the donut rings again.
14. Donuts that are already done will cover with kitchen cloth
Leave them to rest for about 20 minutes. 15. Then we will fry them in a pot.
in a pot, we have added a lot of oil that is heated on some middle temperature. Some stove has a range of temperature only from 1 to 3. So i heated the oil on 2.
16. Now we will drop donuts in pot and fry them. Side of a donut that was lying on a table will now be on the top. Close the pot with a lid.
17. Bottom side is fried. Now we will turn them over.
Just this time we won’t close the pot.
18. Both side are done now.
Take them out of the pot and put them on a paper, so the paper can absorb as much oil as possible. To get such a nice round shape of a donut it’s important that oil is not overheated and to cover them with a lid like it was explained before.
19. Donuts are done now.
You can see how nice and hollow they are.
20. Sprinkle down with a powdered sugar.
21. Enjoy.

Paleo Delicious Donuts

Hey everyone and welcome back to my blog. In today’s article, we’re making some paleo delicious donuts.

Ingredients are:
1 cup almond flour
3 tbsp maple syrup
2 eggs
1/4 tsp baking soda
300F for 10-15 minutes

For Paleo chocolate:
1/4 cup coconut oil
1/4 cup raw cacao

For Cinnamon Sugar:
2 tbsp coconut sugar
1/2 tsp cinnamon

How I cook it ?
1. So i’m starting off with almond flour (you could substitute this for oat flour or brown rice flour).
2. And then i’m adding in two eggs.
i haven’t tested this with flax eggs but if you use flax eggs, if it good works and it’s good, let me know down below. So i can tell everybody else.
3. I’m using three tablespoons of maple syrup.
I love maple syrup because it’s a natural sweetener. You can also use honey in this, but i really like the texture and the flavor of the maple.
4. Then i’m adding in a quarter teaspoon of baking soda.
This basically just helps them rise and get fluffy like donuts are. Of course i’m using my spatula.
5. So we’re mixing that up until it’s fully combined and it doesn’t take long at all.
The batter is thick though, so i will warn you on that. If it’s thick don’t worry because it’s supposed to be.
6. I’m spraying a doughnut pan.
They’re super cheap(doughnut pan). You can probably even find them at like a homesense or like home goods.
7. I’m putting in about a third of a cup into the donut pan until it basically fills it.
I like them to kind of overflow a little bit when they cooked. So that you get like big nice sized donut. So if you want to make more, you can double or triple the recipe.
8. I bake those at 300 Fahrenheit degrees for 10 minutes
9. Then i’m melting to some coconut oil and putting some coconut sugar and cinnamon on a plate.
I like coconut sugar because it’s a lower glycemic sugar and it’s an unrefined one. And then cinnamon also helps balance your blood sugar so the two kind of work in tandem low GI imbalances your blood sugar.
10. i’m sprinkling nuts.
We’re going brushing a little bit of coconut oil on the top of the doughnut just so that it gets a bit sticky, so that when we dip it in the coconut sugar and cinnamon mixture it kind of sticks a bit. So delicious it is. I only did the top i didn’t do the bottom with this and i thought that was like enough but you can do both sides if you like.
11. And then i’m just taking a little bit of coconut oil and making like a paleo chocolate glaze with some cacao powder.
Cacao is great because it hasn’t been processed and it’s raw. So it’s got all the antioxidants and benefits of cacao. And that’s what’s gonna make, chocolate glaze. So it’s super easy it’s just two simple ingredients and you stir that together.
12. And then i’m going to be dipping in the doughnut in it to the glaze.
Just swirling it around a bit until it gets fully coated and then you just take it.
13. Now you lay it on your sheet.
Now you need to wait for this one to dry a bit, because the chocolate is kind of melted. So you have to wait about ten minutes for the chocolate to kind of solidify on the top. Otherwise you will get chocolate all over your hands. But just continue doing that to as many as you want. You can do as i did, half and half. I did have chocolate glaze and then have cinnamon sugar. You can do all of them one way or in the other way. It doesn’t matter whichever one you like.
But they turned out so good and they are so easy to make. They freeze well and they make the perfect breakfast or snack. So once you’re done at your donuts it will be delicious. They can be stored in the fridge for a couple days or you can even freeze them and then to take them out whenever you want.. They’re so moist so delicious and you can mix up whatever you want on the top. I think the chocolate is definitely my favorite though.
Okay guys i hope you enjoyed this article. If you did it don’t forget to give it a comment down below. And i will see you guys in my next article. Bye guys

How To Make Apple Pie

Although apple pie is a simple dessert, it has stumped many experienced cooks in its time. The simplicity of this dish makes every ingredient stand out, which means the balance of flavors has to be just right. Fortunately for you, we have come across a tried-and-true recipe that can show you how to make apple pie like your grandmother used to. If she made great apple pies that is. The secret to its yummy goodness, it’s mostly apple, not crust. To get started with a deep dish of your own apple pie, just follow these directions:

Ingredients :
Few apple
2 cup flour
5 tbsp cornstarch
1 1/2 cup granulated sugar
1 tbsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground dry ginger
1/4 tsp ground cloves
1/4 tsp spice
1/4 cup cold water
1/6 cup cold vegetable shortening
1 pinch of salt
1/3 cup cold butter

Process :
1. The important thing about apple pie is well apples. You want to mainly go with sweet tart varieties like mcintosh, Cameo, Cox Pippin,stamen Winesap or Fuji. If you cannot find these, munching apples like Honey Crisp or Red Delicious should also work great. The key is to use apple varieties that are firm,aromatic, and flavorful, and to avoid softer varieties. For example Gala or Golden Delicious apples you will need about 20 medium sized apples to make a deep dish pie 9 inches across

2. Aside from the apples you will need 1/2 cup of all-purpose flour, 5 tablespoons of cornstarch and 1 cup of granulated sugar. But what really gives this recipe its unique taste is the spices. A tablespoon of cinnamon, 1/2 teaspoon of nutmeg, and a quarter teaspoon each of ground dry ginger, ground cloves and all spice.

3. Make the pie crust with one and a half cups of all-purpose flour. 2 tablespoons of sugar, 1/3 cup of cold butter, 1/4 cup of cold water, 1/6 cup of cold vegetable shortening, and a pinch of salt. Note that the oil-based ingredients have to be cold so that you end up with a flaky crust. Just mix the flour,sugar, butter, salt and shortening until the flour is moistened. Don’t mind the lumps. Sprinkle cold water on it a little at a time to achieve the consistency of dough. Roll it out to 1/8 inch thickness. Making sure that the edges extend a couple of inches beyond the 9-inch pie plate. Press it into the pie plate and fix up any tears. Finish off the ragged ends into a neat fluted edge.

4. Wash, peel, core, and slice the apples into wedges that are about 1/2 to 1/4 inch thick. Make sure to get rid of stems, seeds, brown spots, bruises and mealy looking areas. Set aside.

5. In a small dry bowl, combine the flour, sugar, cornstarch and spices. Mix them well.

6. Generously sprinkle the bottom of the pie crust with the spiced sugar mixture. Lay a tight layer of apple slices on top. Making sure to minimize any air space. Pack with more layers of spiced sugar and apples, until the top rises to about one and a half inches above the top of the pie plate. You need to pile them on because apples cook down a lot, and you don’t want to end up with an under filled pie. Finish off by generously sprinkling the rest of the spiced sugar on top.

7. Bake at 425 degrees Fahrenheit for about 10 minutes. Then at 375 degrees Fahrenheit for 45 to 60 minutes. The pie is done when a blunt knife stuck in the middle of the Apple layer goes through without difficulty. Showing that the apple slices have gone soft. Take it out of the oven and let it cool on a rack. Apple pies are best served just a little warm with some whipped cream or vanilla ice cream on top. Follow this recipe to the letter. We promise that when you taste the pie you won’t believe that learning how to make apple pie can be this simple

How To Make Caramel Cake

Ingredients :
Ingredients for salted butter caramel:
160 grams of powdered sugar
20 centilitres of whole liquid cream
5 grams of fine salt
60 grams of half-salted butter

Ingredients for the dough:
1 jar of plain yoghurt
3 eggs
2 jars of sugar
1/2 pot of oil
3 pots of flour
6 grams of baking powder
1 C. liquid vanilla

Decorated with : salt tart caramel chips

Preparation for the caramel:
1. In a very small saucepan, melt 160g sugar over medium / low heat.
You have to get an amber caramel, but not too dark.
2. Meanwhile heat 20cl of whole cream.
3. Then add the cream from the heat, little by little, stirring constantly!
If you do this (really little by little) the sugar will not massage. If you still end up with a giant carambar stuck to your spoon, NO PANIC! Put the pan back on the heat and stir: the caramel always melts. The goal is to get a smooth caramel.
4. Remove from heat and add 60g half salted butter and 5g salt.
Mix it well and then pour the caramel into a cold container.

Preparation for the dough:
1. Mix three eggs well with a jar of yoghurt.
2. Add a half-cup of oil.
3. Then 2 jars of sugar.
4. Mix well and then add 3 pots of flour and add 6 g yeast.
5. Stir again, add the caramel and liquid vanilla
6. Pour the dough into a mold (greased if it is a metal mold).
7. Bake 40 minutes at 150 ° by placing the mold directly on the oven rack:
8. The cooking time will depend on the size of the mold and your oven, watch with a sharp point of a knife, which must come out dry.
9. With this amount, you can either make in a savarin mold and muffins if you have some dough left, or in a cake mold.
10. Unmould, turn the cake over and let it cool on a rack.