Christmas Chocolate Shortbread

INGREDIENTS
For the dough
250 g flour
180g butter
90g sugar
1 teaspoon cinnamon
1 tbsp vanilla sugar
caramel
30 g of butter
1 tsp honey
1 teaspoon cinnamon
80 g of sugar
1 tbsp vanilla sugar
1 can of sweetened condensed milk (about 400 ml)
Chocolate:
150 g whole milk couverture
50 g dark chocolate couverture
50 g white couverture
2 tablespoons of butter lard
Sea salt at will
HOW TO DO IT
🔘First prepare the shortbread. For this, quickly process all ingredients into a dough and refrigerate for 30 minutes. Preheat oven to 180 ° C top and bottom heat. Put the dough on a greased sheet (26x20 cm) and press it all over.
🔘Punch holes in the dough with a fork. Bake for 15 minutes.
🔘Meanwhile, all the ingredients for the caramel in a saucepan, heat gently, stirring. 🔘When the sugar has melted and the mass thickens slightly, pour mass onto the shortbread. Bake again for 10 minutes, let cool completely. Put something into the fridge.
🔘All couvertures melt. Add one tablespoon of clarified butter to the whole milk couverture and add one teaspoon of clarified butter to the white and dark chocolate couverture. Mix everything well.
🔘Add whole milk mixture to the shortbread and distribute well. Add the bittersweet and white couverture to the whole milk couverture and spread with a wooden stick. Sprinkle with sugar sprinkles to your heart's content. 🔘Refrigerate for 60 minutes.
🔘Cut into squares with a sharp knife and serve.
🔘Sprinkle with sea salt.

Nestle White Chocolate Pudding Cake with Strawberries

Ingredients
FOR MASS
6 whole eggs
2 cups sugar tea
1 cup water tea
3 cups of wheat flour
1 pinch of salt
1 tablespoon baking powder
FOR THE CALDA
2 cups guarana tea
1/2 cup of condensed milk
FOR FILLING AND COVERAGE
400g unsalted butter
1/2 cup of icing sugar
1 can of condensed milk
1 and 1/2 cup of milk powder
1 can of sour cream without ice cream
200g white chocolate
ASSEMBLY
2 boxes of chopped strawberries sweetened with 3 tablespoons of sugar
Sighs (break them a little)
-
Method of preparation
METHOD OF PREPARING THE MASS

In the mixer, beat the eggs and sugar for 15 minutes.
Continue tapping and add water.
Stop the mixer and add salt, flour and baking powder. Mix with a fouet.
Put the dough in a greased and floured baking dish and bring to the preheated oven at 180ºC for 35 to 40 minutes.
METHOD OF PREPARING THE COURSE

Mix guarana with condensed milk.

METHOD OF PREPARING THE COVERAGE AND COVERAGE

In the mixer, beat the butter and confectioner's sugar for 10 minutes.
Stop beating and add condensed milk, melted white chocolate and milk powder. Mix a little with a spoon and continue to beat until all ingredients are mixed.
Stop beating, add the cream without whey and mix with a fouet.
Leave in the refrigerator for 1 hour before use.
ASSEMBLY

Cut the cake into as many pieces as you wish.
Wet the dough with syrup.
Put the strawberry.
Put the filling.
Repeat steps 2 through 4 if the cake has more than one layer.
Cover with filling.
Serve cold.

Speculoos Tiramisu Slices

Ingredients

2 packs of spiced biscuit cookies
5 cups of whipped cream
2 cups of sour cream
3/4 glass of powdered sugar
1 packet of vanilla sugar
4 packets of cream stabilizer
50ml amaretto liqueur
1 glass of plum jam
1 tbsp cocoa powder
                                   Instructions
Cover a baking tray with baking paper (about 24cm * 34cm)
Whip cream, sour cream, sugar and cream stabilizer in a large bowl until stiff. Finally, add Amaretto. Speculoos and the cream alternately in the form layers. Brush the second and fourth layers additionally with plum jam. Finish with cream and sprinkle with cocoa powder. Refrigerate. Best over night. Inspired by

Gelatin Choco Cream Cakes

For the batter:
200g butter or margarine,
200g of sugar,
1 packet of vanilla sugar,
1 pinch of salt,
6 eggs,
225g of flour,
2 tbsp cocoa powder,
2 teaspoons of baking soda,
2 glasses of sour cherries ☕️
For the quark mass:
8 sheets of white gelatin,
750g quark,
150g of sugar,
3-4 tablespoons of lemon juice,
500g whipped cream ☕️
For the casting:
6 sheets of red gelatin,
500ml cherry juice,
50g sugar ☕️
For the dough, cream the butter with a hand mixer. Gradually stir in sugar, vanilla sugar and salt. Among further beat the eggs individually add. Mix the flour, cocoa powder and baking powder, stir in and stir in portions. Spread the dough on a baking tray covered with baking paper. Drain the cherries well, catch the juice and measure 500ml for the casting. Distribute the cherries on the dough. Bake in preheated oven at 180 degrees for about 30 minutes. Allow to cool and place a baking frame around the cake. Soak the quark mixture gelatine according to instructions. Mix quark with sugar and lemon juice. Whip the cream. Express the gelatine and dissolve. First add some of the quark mixture to the gelatine, stir well, then add everything to the quark mixture. Fold in cream. Spread the mixture on the cake and smooth it out. Refrigerate. For the casting, soak gelatine according to instructions, dissolve with a little cherry juice, add the sugar under the remaining cherry juice and chill. Once the juice starts to gel, spread on the quark mixture and let it solidify. Refrigerate. Carefully loosen and remove the baking frame with a knife

PUDDING BROWNIES (Pudding Chocolate Fresh Bread)

Ingredients:
1 Wrap Chocolate Agar
3 Sheets of Uncooked Fresh Bread
800 ml of Chocolate Liquid Milk
1 tbsp Chocolate Powder, dissolve it with a little warm water
80 gr Dark Cooking Chocolate, chopped
1 tablespoon Sand Sugar (optional)
Chocochips to taste for sprinkling (Can use other toppings or vla according to taste)
Instructions
1. Blender bread with 200 ml Milk until smooth (take from milk that is 800 ml)
2. Mix all ingredients, cook over medium heat while stirring until boiling, turn off the heat.
3. Pour into a mold or a serving glass, leave until the steam heat is gone.
4. Store in refrigerator, serve cold with topping or vla according to taste.

Nestle Truffles with Nutella

-
Ingredients:
1 can of milk powder (400 g)
150 g of icing sugar
1 can of condensed milk
4 tablespoons coconut milk
1 packet of grated coconut -
Method of preparation:
Put all the ingredients in a bowl and mix until a homogeneous dough forms (sove well)
It gets a bit sticky
After the dough ready, put in the refrigerator a little for about 1 hour
Remove from the refrigerator, pass in milk powder or sugar and fill with Nutella using a bag of confectionery.

Biscoff Peanut Butter Oreo Cheesecake

Serves 12
Ingredients
200 grams digestive biscuits crushed (you can use Lotus Biscoff or Oreos if you prefer)
80 grams unsalted butter (melted)
360 grams philadelphia cream cheese (full fat)
300 ml double cream or whipping cream (lightly whipped)
1 jar (380-400g) of Biscoff biscuit spread, original or crunchy
2 1/2 tablespoons of cold water
2 1/2 teaspoons of gelatin
1-2 packets of peanut butter Oreos
Extra cream for decorating (optional)


🔘Lightly grease a 8 inch springfoam tin or a mousse ring with unsalted butter. Put the crushed biscuits in a bowl. Add in the melted butter and mix till well combined. Lightly press the mixture over the greased tin evenly. 🔘Refrigerate while you make the cheesecake mixture.
🔘You can use 1 or 2 packets of Oreos, up to you. Cut 12 Oreos into halves and place them in a airtight container for decoration later. Cut the rest of the Oreos into small pieces.
🔘Put 2 1/2 tablespoons of cold water in a small bowl, add in the gelatin and place the bowl into a saucepan of simmering water (water bath) but make sure the water in the saucepan doesn't bubble into your bowl of gelatin. When the gelatin have dissolved, turn off heat and set aside.
🔘In a large bowl whip the philadelphia cheese until smooth.
🔘Add in the dissolved gelatin and mix well.
🔘Add the Biscoff spread and mix till well combined.
🔘In another small bowl whip the cream till soft peaks (make sure not to over whip the cream) Gently fold the cream into the cream cheese mixture till combined.
🔘Depending how you want the cheesecake to look inside, you can just fold in the pieces of Oreos into the mixture and just pour the mixture onto the biscuit base. Or if you a want a neat layer of Oreos in the middle like in the picture, divide the mixture into two equal bowls. Pour one bowl of cheesecake mixture onto the biscuit base, spread and smooth it out with a angled blade pallet knife.
🔘Place the Oreos on top leaving about a centimetre away from the edge and carefully pour the other bowl of cheesecake mixture on top. Spread and smooth out the mixture evenly with a palette knife trying not to move the Oreos below.
🔘Chill for 4-5 hours, ideally overnight.
🔘Remove from tin. Cut into 12 pieces. 🔘Decorating with cream, Oreos and biscuit crumbs.

Best Hot Chocolate Pudding

What you need:
For The Pudding:
125g/4oz Odlums Self Raising Flour
125g/4oz Butter (softened)
125g/4oz Caster Sugar
2 large Eggs (beaten)
1 tbsp Cocoa Powder
125g /4oz Plain Chocolate (melted)
50g Shamrock Pecan Nuts (chopped)
15ml/1 tbsp Milk

For The Sauce:
125g/4oz Plain Chocolate, broken into pieces
25g/1oz Butter
30ml/2 tbsp Golden Syrup
How to:
Preheat oven to 150°C/300°F/Gas 2. Butter and line the base of a 900ml/1½ pint pudding bowl with a circle of greaseproof paper or butter wrapper.
Place the butter and sugar in a large bowl and beat until pale and creamy. Gradually beat in the eggs a little at a time (add a spoonful of flour if the mixture begins to curdle).
Sift together the flour and cocoa powder and fold into the mixture with the melted chocolate, chopped pecans and milk.
Spoon the mixture into the bowl and cover with a round of greased and pleated greaseproof paper tied securely with fine string. Cover with pleated foil.
Steam for 1½-2 hours (see directions below) until the pudding is risen and firm to the touch and a skewer inserted into the centre of the pudding comes out clean.
For the chocolate sauce, place all the ingredients in a heat-proof bowl and set this over a pan of simmering water. Leave until melted, then remove from the heat and stir until smooth.
Turn the pudding out on to a plate, while warm. Pour over some of the chocolate sauce and decorate as desired. Serve the remaining sauce on the side. Enjoy!

To Steam:
Put two long strips of tin foil cross-wise on your work top.
Place a roasting tin onto the foil. Sit the pudding bowl into the tin and fill with boiling water to within 2cm/1in of the top of the tin.
Bring the tin foil around to form a parcel, gathering at the top and securing with string. This should be airtight to prevent any steam escaping.
Place in an oven preheated to 150°C/300°F/Gas 2 for the specified time. There is no need to top up with water during cooking.

Dorayaki Japanese Pancakes

Ingredients:

• 1 1/4 cup all purpose flour
• 
  
• 1 tsp baking soda

• 2 eggs

• 1/2 cup sugar

• 1 Tbsp honey

• 3/4 cup milk

• Anko (sweet red bean paste)

Instructions

1. Mix flour and baking soda in a bowl.

1. In another bowl, whisk eggs, sugar, and honey together. Add milk and mix well.

1. Stir dry ingredients into egg mixture, and whisk until batter becomes smooth.

1. Heat non-stick frying pan with a small amount of oil and wipe excess oil well. At medium low heat, drop 1/8 of a cup of batter onto the pan, like a pancake. Cook about 2 minutes until the surface of the pancake has a lot of bubbles and the edges become dry. Flip over and cook 1 more minute.

1. Transfer to a plate and cover with a wet paper towel.

1. Take one cake and place a heaping tablespoon of Anko and cover with another cake. Wrap it with plastic and press with hands. Pinch to seal the edges of the pancakes together.

White Bis Oreo Chocolate Mousse Bowl

-
Ingredients:

1 bar of milk chocolate or half bitter (170g)
1 pack of Bis® to milk
1 pack of white Bis®
-
Yellow cream:
1 can of condensed milk
1 can of milk (use the can of condensed milk to measure)
2 sifted gems
1 teaspoon vanilla extract
-
White cream:
2 clear
2 tablespoons of sugar
1 can of ice cream without whey (300g)
-
Method of preparation:
-
In a saucepan, combine the ingredients of the yellow cream and bring to the medium heat until thickened. Turn off and allow to cool. Chop the chocolate bar into small pieces and melt in the microwave or water bath, stirring constantly. Book it. For the white cream, whisk the egg whites in the snow, add the sugar and mix the cream delicately.

In a medium refractory, place the yellow cream, arrange the Milk Chocolate Bis® on top, the white cream and finally, arrange the white chocolate Bis®. Take the freezer for 1 hour or until the surface is firm. Spread the melted chocolate and refrigerate for another hour or until it forms a coating. Serve, if desired, decorated with white Bis®.

Applesauce Cream Cake

🍏Biscuit: 4 eggs, 160g sugar, 60g flour, 60g cornflour, 1/2 teaspoon baking powder 🍏apple: 750g apples, 50g sugar, 2 tablespoons lemon juice, 50ml clear apple juice, 1 sachet vanilla sauce powder 🍏 In addition: 750g whipped cream, 3-4 sachets of cream firm, 3 tablespoons sugar, hazelnut brittle 🍏 separate eggs. Beat the egg whites and 4 tablespoons of water until stiff, pour in 160g of sugar. Stir in the egg yolks. Mix flour, starch and baking powder, sieve and fold carefully. Pour the biscuit mixture into a 24cm springform pan covered with baking paper. Bake in preheated oven at 180 degrees for about 25-30 minutes. Let cool down. Peel, core and chop the apples. Steam with 50g sugar and lemon juice for about 15 minutes. Smooth apple juice and sauce powder. Mus bind with it. Let cool down. Whip cream, sugar and 3 tablespoons of sugar possibly in portions until stiff. Biscuit divide 2 times. Brush bottom bottom with half applesauce, then with about 5 tablespoons of cream. 2. Put the soil on it. Repeat process. Cover with 3rd floor. Decorate the cake with the remaining cream and brittle

Dark Chocolate Mousse Cake

This dessert is a chocoholic's dream of rich, intense and delicious flavours. Make it ahead to serve as the star of your next dinner party.
Featured in Chocolate cake recipes, Easter

INGREDIENTS
60g Plaistowe Premium Dark Chocolate, finely chopped
50g unsalted butter, chopped
100g (1/2 cup) caster sugar
60ml (1/4 cup) hot water
50g (1/3 cup) plain flour
40g (1/4 cup) self-raising flour
1 tablespoon NESTLÉ BAKERS' CHOICE Cocoa
1 egg
CHOCOLATE MOUSSE
400g Plaistowe Premium Dark Chocolate, finely chopped
100g dark chocolate (70% cocoa), finely chopped
750ml (3 cups) thickened cream
CHOCOLATE GLAZE
200g Plaistowe Premium Dark Chocolate, finely chopped
185ml (3/4 cup) thickened cream
2 tablespoons liquid glucose

METHOD

• Step 1
  Preheat oven to 160C/140C fan forced. Release base of a 22cm (base measurement) springform pan. Invert. Line with baking paper. Secure in pan, allowing edge to overhang. Grease side with melted butter.
• Step 2
  Melt chocolate, butter, sugar and water in a heatproof bowl over a saucepan of simmering water. Remove from heat. Stir in flours, cocoa and egg. Pour in pan. Bake for 25 minutes or until a skewer comes out clean.
• Step 3
  Cool cake completely in pan. For mousse, place chocolates in a heatproof bowl over a saucepan of simmering water (don't let the water touch the bowl). Stir for 3-4 minutes or until melted and smooth.
• Step 4
  Remove from heat and set aside to cool slightly. Use electric beaters to beat cream in a bowl until soft peaks form. Fold a third of the cream into the chocolate mixture. Repeat twice until well combined.
• Step 5
  Spoon mousse into the pan. Tap on the bench a few times to remove any air pockets. Use a spatula to smooth the surface. Place in the fridge for 6 hours or overnight to chill and set.
• Step 6
  For the glaze, combine chocolate, cream and glucose in a small saucepan. Stir over low heat until melted and smooth. Cool slightly. Pour over mousse. Place in the fridge for 1 hour to set. Serve cut into wedges.

Hot Chocolate Brownies

INGREDIENTS FOR THE BROWNIES:
3 eggs
¾ cup of tea oil
1 cup of boiling water
2 cups of wheat flour
1 and 1/2 cup of sugar tea
1 cup of powdered chocolate
1 tablespoon baking powder

TO COVER:
1 tablespoon full of margarine
3 tablespoons milk
1 cup of powdered chocolate
¾ cup of sugar tea

METHOD OF PREPARATION:
Put all the ingredients of the dough in the blender and beat until a homogeneous dough is obtained without balls.
Pour the dough into a greased and floured baking dish and bring to the oven preheated to 180ºC between 20 to 25 minutes.
Remove from the oven and allow to melt.

METHOD OF PREPARATION:
Mix all the ingredients of the topping in a pan and bring to the fire stirring until it boils.
Pour over cake and let cool to cut.

Blender Ice Cream Coconut Cake

Ingredients:

Pasta:
5 whole eggs
1 glass of 200 ml of milk
2 cups 200 ml of wheat flour
2 cups of 200 ml of sugar
2 tablespoons full of margarine
1 tablespoon full of baking powder

Way of preparing:
Pasta:
Beat the ingredients in the blender well. always putting the liquid ingredients first
pour the dough into a greased and greased rectangular shape
Bake in medium oven for about 40 minutes

Filling and filling: - 400 ml milk
- 4 tablespoons cornstarch
- 1 can of condensed milk
- 1 can of sour cream
- 100 g grated coconut flakes

Way of doing:
To make the filling: dissolve the starch in the milk and bring to the fire to thicken until obtaining a cream. Let cool and add condensed milk and cream and grated coconut, mix well. .
Drill holes in the cake with a toothpick and pour the topping into the hot cake
Sprinkle with grated coconut, and then just stand in the refrigerator and wait to serve.

Coconut Nestle Cream OPTIONAL
Ingredients:
1 can of condensed milk
1 box of cream
100 grams of grated coconut
200 ml of milk
6 spoons (soup) of milk nest
2 tablespoons corn starch soup

Method of preparation:
Bring the ingredients to the heat until the pan comes out
It will get a cream, let it cool.
Put the cream until it is ready to spoon.

Raspel Chocolate Cheesecake

Recipe:
5 eggs, 125g + 125g cold butter, 400g flour, 2 teaspoons + 1 teaspooned baking soda, 2 tablespoons cocoa powder, 200g + 250g sugar, 2 packs vanilla sugar, 1kg leanquark, 1 packet of pudding powder Vanilla. This is done: 1 egg, 125g of butter, 2 tablespoons of baking powder, cocoa, 200g of sugar, 1 packet of vanilla sugar, 1 egg and 1 egg yolk to a smooth dough. Wrap in foil and place in the freezer compartment for 1 hour. 125g butter melt and allow to cool. 3 Separate the eggs. Quark, 250g sugar, vanilla sugar, pudding powder, 1 tsp baking powder, the melted butter and 3 egg yolk. 4 Beat the egg whites stiff and lift them under the curd. Cover a baking sheet (approx. 25 x 32 cm) with baking paper. Half of the dough is rasped and lightly pressed. Spread the curd mixture and rinse the remaining dough. Bake in a pre-heated oven at 175 degrees for about 1 hour.

Mille feuille white chocolate, dulce de leche and Oreo

Mille feuille white chocolate, dulce de leche and Oreo

How to make them?

Add at the base of the film plate or aluminum. Melt Milka white chocolate or whatever you like (800g) I did it on a big plate if it's smaller make half or less! Divide the 800g into 3. Add a first layer of white chocolate, bring to freezer a few minutes, then add dulce de leche, another layer of white chocolate and processed Oreos. Bring to cold again, add dulce de leche and a last layer of chocolate. Take everything to freezer 20 min and cut. (The layers must be finite)
Dulce de leche approx 500g and Oreo 2 packs aprox

White Chocolate and Strawberry Bowl

Ingredients
1 can of condensed milk
3 times the same measure (of the can) milk
1/2 cup (tea) cornstarch
2 white chocolate tablets (200g each)
1 can of sour cream (without whey)
2 packets of champagne biscuit
300 grams of strawberry.

Preparation:
✔️In a pan, put the condensed milk, the milk and the corn starch
✔️Bring to a boil, stirring constantly until thickened
✔️Remove from the heat and add a chocolate
✔️Stir well until the chocolate melts and sticks to the cream.
✔️When cool, combine the cream and reserve
✔️Moisten the biscuits in the remaining milk and line the bottom of a rectangular refractory container (approximately 22 x 35 cm)
✔️Pour half the cream and put another layer of biscuits ... put the strawberries.
✔️Spread the other half of the cream and top with the other white chocolate tablet grated in the thick drain and strawberries.
✔️Refrigerate for about 3 hours.

Ferrero Rocher Mousse Cakes

For the dough you need: 8 eggs, 180g sugar, 120g flour, 40g cocoa powder, 100g ground hazelnuts, 1 level tsp baking powder, 1 pinch of salt.

Instructions

Separate the eggs. Whisk egg whites and salt. and salt stiff (35 x 25cm) with baking paper. Put the biscuit mixture into the mold and smooth it out. In the preheated oven at 170g approx Bake the chocolate in a water bath and cool.Maskarpone and Nutella are thoroughly mixed with a hand-held stirrer, which is filled with melted chocolate and again stir.Nuts. The cream should be cold.For the second cream: 500ml cream, 100g mascarpone, 2 tablespoons powdered sugar.Screw cream stiff, Add the mascarpone and the icing sugar and beat briefly. Take the biscuit out of the mold and slice it 1 time horizontally. Place the first soil back into the mold and soak a little with water, spread the half of the Nutella cream on the floor and spread the cream smoothly Place the second floor on top and soak again with water.Rest the cream dadrauf and spread smoothly.For the ganache: Heat 100 ml of cream in a pot, add 100 g of whole milk chocolate into the cream and melt. Mix well until a smooth cream is produced. Leave to cool and spread over the cake. Decorate with Rocher balls. Before serving, cut into cubes.

Dulce de Leche Cake with Dulce De Leche Whipped Cream

•  (I also made a 3-layer cake, but this recipe is for a 2-layer cake.  To add the 3rd layer, increase ingredients by 1/2)

• 2 1/4 cups cake flour (9 ounces), plus more for dusting the pans
  1 cup whole milk, at room temperature
  6 large egg whites (3/4 cup), at room temperature
  1 teaspoon vanilla extract
  1 3/4 cups granulated sugar (12 1/4 ounces)
  4 teaspoons baking powder
  1 teaspoon table salt
  12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
• 
  
Caramel Frosting

Dulce De Leche (storebought or homemade)

• 
  
• Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour. 
• 
  
• Pour milk, egg whites, and extract into 2-cup glass measure, and mix with fork until blended. 
• Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining. 
• 
  
• Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer. 
• 
  
• Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes. 
• 
  
• Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.
• 
  
• Layer cakes with dulce de leche, frost with caramel buttercream and decorate as you wish! 

Dulce De Leche Whipped Cream

1 pint heavy cream

1 tsp vanilla

1/4 cup confectioner's sugar

1/2 cup dulce de leche

1 tsp cinnamon

In a stand mixer fitted with a whisk attachment, or using a hand mixure, mix heavy cream, cinnamon and confectioners sugar until cream holds stiff peaks.  Fold in dulce de leche until incorporated and there are no streaks remaining. Refrigerate until ready to use. 

Coconut Milk Cream Pie

INGREDIENTS

1 c milk

1 c sweetened, flaked coconut

1 c light cream

1/2 c sugar

2 Tbsp corn starch

2 eggs, separated

1 tsp vanilla

1 pie crust.

8 oz whipped cream

 

DIRECTIONS

1. Bake pie crust according to directions on package and cool completely.

2. Place milk and light cream in a double boiler. Add sugar and bring to a boil.

3. Add 2 Tbsp. cold water to corn starch. Stir well.

4. In a bowl beat egg yolks until they are light. Add the corn starch mixture to the yolks. Mix well.

5. Add egg mixture to the milk mixture in the double boiler.

6. Cook for 5 minutes, stirring constantly.

7. Remove from heat. Add vanilla and coconut. Stir. Let stand 30 minutes.

8. Pour into prepared crust. Cover with plastic wrap and chill 30 minutes or until set.

9. Remove plastic wrap. Cover with whipped cream.

Moist Chocolate Cake

Moist Chocolate Cake 🍫❤️ 😍
Ingredients:

4 eggs
3 cups sugar
3 cups prepared flour
2 teaspoons baking soda
100 grs. of cocoa
1 cup pumped evaporated milk (half milk, half water)
1 cup oil
1 teaspoon white vinegar
1 pinch of salt
1 teaspoon vanilla.
Optional:
1 teaspoon instant coffee.

Preparation:

✔️Put eggs and sugar in a bowl. With the help of your Bosch mixer, beat the preparation for 8 to 10 minutes, until it is mayonnaise, very creamy.
✔️Put in another container all the liquid ingredients, milk, oil, vinegar, vanilla, mix very well.
✔️Sift or sift all dry ingredients, flour, baking soda, cocoa and pinch of salt, (if you want to put instant coffee).
✔️To incorporate to the milk and sugar shake the dry ingredients, alternating with the liquid ingredients, to start with the dry ones and to finish with them, this process can be done with spatula or metal whisk.
✔️Grease and baste the base of a 26 cm. in diameter, put a disc of lard paper or greaseproof paper, empty the preparation.
✔️Bring to a preheated oven at 175 ° C for 50 minutes to 1 hour.
✔️Remove and let cool. Then cut it into two or three discs, place the first disc in a fountain, moisten it with a light syrup, put a layer of fudge, put another chocolate disc, moisten, then flee, and the last disc, then bathe the whole cake with fudge and make the decoration to taste.

Peanut with chocolate and passion fruit mousse

Peanut with chocolate and passion fruit mousse
-
Ingredients:
2 Pullman® cakes flavored chocolate slices
2 cups milk
Mousse:
2 cans of condensed milk
2 cans of cream without milk
2 cups (tea) concentrated passion fruit juice
Syrup:
2 passion fruit pulp
1/2 cup sugar
Roof:
2 cups (tea) of whipped cream ready

Method of preparation:
Line the bottom of a 34cm X 20cm refractory with half the sliced ​​cake and drizzle with half the milk. For the mousse, in the blender, beat the condensed milk, the cream and the passion fruit juice until very creamy. Pour half of that mousse over the cake. Refrigerate for 30 minutes to firm a little. Cover with remaining cake, water again with remaining milk, spread rest of mousse and refrigerate for 2 hours. For the syrup, mix the ingredients in a pan, bring to low heat, remove and let cool. Cover the pavé with the whipped cream and decorate with the syrup before serving.

Cake with Ricotta Cream and Chocolate Pieces

Cake with Ricotta Cream
A nice and delicious ricotta cake.

Preparation time 10 minutes
Cooking time 45 minutes
Portions
8 people
THE INGREDIENTS
2 eggs (110 g)
120 g sugar
80 g of melted and cooled butter
50 ml milk
210 g of flour
60 ml limoncello (optional)
10 g yeast for sweets
1 pinch salt
For ricotta cream
350 g of vaccine or sheep's ricotta cheese
2 eggs (120 g)
50 g sugar
1 lemon grated skin
THE INSTRUCTIONS
✔️Place the egg with the sugar until it has a clear and sparkling mixture. Add the melted melted butter, milk and liqueur. With a spatula incorporated the sifted flour with the yeast and finally a pinch of salt. Pour the mixture into a 20 cm zipped hob and grated.
✔️For ricotta cream. With the electric whips mixed with the eggs with sugar, combine the sliced ​​ricotta and grated lemon peel to get a cream. Pour over the previous mixture and level the surface with a spatula. Bake in a preheated oven at 180 ° for about 45 minutes; before making the dock you need to test the needle that needs to dry out. Fully cool the cake, dusted with icing sugar and decorate it with fresh fruit.
RECIPE NOTES
You can replace limoncello with orange liqueur, witch liquor or liquor at coffee but if the cake is intended for children you can also omit the liquor.
You can put some fruit (blueberries, raspberries, strawberries) even in the filling of ricotta but it must be beautiful dry or frozen. Once molded when the cake is cold you can decorate it with other fresh fruit.
My instagram reader (angiepupi27) suggested a delicious variation: before making the cake, cut a dozen half gullies (you can also use milk chocolate) and put them in a freezer. Add chocolates of frozen chocolate to the ricotta mix and pour on the cake ... once cooked will be irresistible!
Store it in a hermetic container at room temperature for 2-3 days, then transfer to refrigerator.
Instead of butter you can use 60 g of peanut oil.

Blueberry Fudgy Sponge Custard

And look at the delight I bring you today, so that you can prepare it and share it as a family.
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INGREDIENTS: -
🔸3 eggs (mine were quite small, if they are large I only put two)
🔸125 g vanilla or natural yogurt 🔸300 g flour 0000 (2 cups and 1/3 approx) 🔸1 tablespoon baking powder 🔸80 ml skim milk (de cup) 🔸50 ml sunflower oil or corn 🔸 Extract or vanilla essence 👉 one teaspoon of tea 🔸150 g of sugar (1 and 1/4 cup) 👉 (can replace 50 g of sugar for 5 sachets of sucralose hileret powder or 6 of stevia powdered)
🔸100 g fresh or frozen blueberries (can be replaced by strawberries, apples cut into small cubes or pears)
PROCESS:
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👉 mix the eggs with yogurt, sunflower oil or corn, essence, sugar and milk 👉 mix and sift the dry ones (flour and powder) 👉 add to the moist mixture 👉 return without whipping (thus not developing the gluten and the preparation is super tender 👉in a teflon or greased metal pan, distribute 3/4 of the preparation, place the blueberries and above the rest of the mixture 👉 bring to the oven for 40/50 min at temperature moderate (180/190 degrees) until pinched with a toothpick dry 👉 leave to cool completely before unmolding and cutting 😋💕

Devil's Food Cheesecake

Devil's Food Cheesecake, soooo delicious. Käsemasse hidden between two very juicy and chocolate cakes. All three parts are individually baked. For the two chocolate chocolates you need: 1 3/4 glass flour, 1 1/2 glass sugar, 3/4 glass cocoa powder, 2 teaspoons of soda, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 glass of buttermilk, 1/2 glass of oil , 2 eggs, 1 teaspoon vanilla extract, 1 cup freshly brewed coffee. All ingredients should have room temperature. In a bowl, combine flour, cocoa powder, soda, baking powder and salt and mix. In a large bowl, add buttermilk, oil, eggs, vanilla extract and sugar and mix with a wooden spoon. Add the dry ingredients and stir, but not too long. Finally add coffee and stir again. Divide the mass into two 20 cm showcases (in the original recipe 23 cm show jumping, I have baked all 3 pieces in 20 cm forms) Bake in the pre-heated oven at 180 degrees about 35-40 minutes. Let cool down. Ingredients for the cheese mixture: 500g curd, 250ml cream, 3 eggs, 3/4 glass sugar, 1-2 teaspoons vanilla extract, 3 tablespoons flour. All ingredients should have room temperature. Put a baking tray on the floor with baking paper. Then wrap the mold from the outside twice in aluminum foil. The cheesecake is baked in the water bath. Stir all the ingredients in a small bowl and pour the mixture into the mold. Put the mold into a larger mold (I have taken a casserole) and fill up to half with hot water. Bake at 150 degrees for about 45-60 minutes. Let cool down. For the chocolate sauce you need: 150g of cream and 150g of dark chocolate. Heat in a pot of cream. Put the pot aside and add the chocolate. After 2 minutes, stir until a chocolate sauce is formed. Cut all three pieces of cake so that they are straight and smooth. Place the first chocolate cake on a pie plate and spread with the chocolate sauce, put the cheesecake on top and then again spread with the chocolate sauce. Place the second chocolate cake and spread with the remaining chocolate sauce. For me the chocolate sauce was enough. In the original concept is that you can make again chocolate sauce and then comes to the top.

Chocolate Chips Nutella Cake

Portions

10 servings

THE INGREDIENTS

✔️300 g flour
✔️140 g sugar
✔️120 g butter
✔️6 g yeast for sweets
✔️1 uovovanella seeds half a pod
✔️400 g nutella or cream of favorite hazelnuts
✔️2 spoons of chocolate drops

THE INSTRUCTIONS

✔️Cover the mold you will use to make the crushed paper, pour into the nutella and distribute it evenly. Place the mold in the freezer for at least 1 hour until the nutella becomes tough.

✔️In a bowl mix flour with yeast, sugar, butter cut into small pieces, salt pinch, whole egg and vanilla. Mix quickly with the tips of your fingers until you have a crumbled mixture. Polished and floured or baked with paper oven a 20 cm mold. Pour half of the crumb mixture.

✔️Cover with the frozen disk of nutella and cover with the remaining crumbs. Sprinkle with chocolate drops. Bake in a preheated oven at 180 ° for about 35 minutes until it is beautiful golden. Cool the crumbled into the mold, molded into a serving dish.

RECIPE NOTES

The nutella disk can prepare it in advance and keep it in the freezer so when you have to make a tart is ready. I cooked the crumb for 25 minutes with a static oven and the last 10 minutes with a ventilated function. If you do cook it for the first 20 minutes covered with aluminum paper and the last 10-15 minutes of discovery.

Chocolate Pops Cake

Ingredients cake:

4 tablespoons (57 grams) coconut oil or butter (soft)

1/2 cup (100 grams) granulated sugar

1 large egg at room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon salt

3/4 cup (90 grams) cake flour

1/3 cup (30 grams) unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup (120 ml) buttermilk

Instructions:

1. Preheat oven to 350F/180C.

2. Grease an 8-inch round cake pan and line bottom and sides with parchment paper. Set aside.

3. In a medium bowl, sift flour, baking powder, baking soda and cocoa powder. Add salt. Set aside.

4. In a large bowl add coconut milk and sugar and beat with an electric mixer until creamy. About 2 minutes.

5. Add the egg and beat for another minute. Add vanilla extract and beat until incorporated.

6. Add half of the dry ingredients and beat on low speed until combined. About a minute or so.

7. Add buttermilk and continue beating on low.

8. Add remaining dry ingredients and beat until combined.

9. Place cake batter into prepared pan and bake for 16-18 minutes or until toothpick inserted comes out clean.

10. Let the cake cool in pan for 10 minutes before removing it to a cooling rack.

11. Let cake cool completely. About 1 hour or so.

12. Cut cake in half and place cake on a serving plater. Spread half of brigadeiro while it still hot.

13. Cover with the other half of the cake and spread the remaining brigadeiro all over the cake. The brigadeiro must be hot for easy spreading.

14. Decorate with chocolate Crisp Pearls

15. Let the brigadeiro set before cutting the cake and serving.

Brigadeiro

1 can (397 grams) sweetened condensed milk

1 tablespoon butter

4 tablespoons unsweetened cocoa powder

In a medium saucepan, add all ingredients and stir constantly over a medium heat. Keep stirring until it’s thick and you can see the bottom of your pan.

Use brigadeiro immediately on the cake.

**to roll out brigadeiro: let it cool completely, then grease your hands with butter. Make 1 inch size balls and cover with chocolate sprinkles.

Classic Tiramisu

Rediscover this decadent Italian dessert with this classic recipe.

INGREDIENTS

• 4 eggs, separated
• 1/2 cup caster sugar
• 250g mascarpone cheese
• 1/3 cup coffee liqueur (such as Kahlua)
• 200ml thickened cream
• 2 tablespoons instant coffee powder
• 2 cups warm water
• 28 sponge finger biscuits (see note)
• 1 tablespoon cocoa powder

METHOD

• Step 1
  Using an electric hand mixer, beat egg yolks and sugar together in a large bowl until pale and creamy. Gently fold in mascarpone and liqueur. Wash and dry beaters. Whip cream to firm peaks. Fold into mascarpone mixture.
• Step 2
  Wash and dry beaters. Beat eggwhites until stiff peaks form. Fold into mascarpone mixture. Cover with plastic wrap and refrigerate for 30 minutes.
• Step 3
  Combine coffee and warm water in a shallow dish, stirring until coffee dissolves. Using half the biscuits, dip biscuits 1 at a time in coffee, turning to coat. Place, in a single layer, over the base of a 6cm-deep, 18cm x 28cm (base) baking dish.
• Step 4
  Spread half the mascarpone mixture over biscuits to cover. Repeat layers with remaining biscuits, coffee and mascarpone mixture. Cover and refrigerate for 4 hours.
• Step 5
  Dust top with cocoa powder and serve
• NOTES: You will need 2 x 250g packets or one 500g packet of sponge finger biscuits.

Moist Chocolate Cake

Moist chocolate cake?

Here it is:

3 cups of flour.
3 cups of sugar.
1 1/2 cup of Nesquick or Toddy
1 tablespoon baking soda.
1 tablespoon Baking Powder.
1 teaspoon salt.
4 Eggs.
1 1/2 cup of Butermilk (1 1/2 cup milk + half lemon juice, let stand 10 minutes and use without sticking).
1 1/2 cups hot water.
1/2 cup of corn oil.

Preparation:
-Combine all ingredients
-Vierte the mixture in a mold enmantecado and floured (with cocoa powder)
-Make the oven moderate for 30 minutes. For frosting (optional to cover and refill)
220 gr Cream cheese
1 1/2 cups butter
1 1/2 cup Cocoa powder (the best you can find).
3 tablespoons milk.
8 cups of impalpable sugar.

Preparation:
-With a spatula or blender, combine the Cheese with the Butter, then add the Cocoa and the Milk and finally, at one cup at a time, the Sugar.
- Blend until a homogeneous paste is formed.

Chocolate Maltesers Cake

Ingredients for 10 people

150 g Soft butter
150 g Sugar
3 eggs
80 g Cornstarch
½ cup Yeast
80 g Flour 00
60 ml Milk, hazel or liqueur liquor
1 teaspoon Vanilla Extract
150 g White Chocolate
1 tablespoon Seed Oil
1 Nutella spoon
 Chocolate hazelnuts


Preparation

✔️Place the butter in cream with the sugar, join 1 egg at a time and continue to bang; add the liqueur and the vanilla. Empty the cream butter with the sugar, combine 1 egg at a time and continue to slam; add liqueur and vanilla.
✔️Place the egg whites and add them to the butter mixture, combine the sifted flour with maize and yeast. Mix for 1 minute until you have a creamy dough. Add the albumens and add them to the butter mixture, also combine the sifted flour with maize and yeast. Mix for 1 minute until you have a creamy dough.
✔️Grind and flour a 20 cm zuccotto mold and pour the dough. Cook in the preheated oven at 170 ° static function for about 50-60 minutes, always do the needle test before baking, it must dry out. Cool and then shred on a grating. Fill and flake a 20 cm zuccotto mold and pour the dough. Cook in the preheated oven at 170 ° static function for about 50-60 minutes, always do the needle test before baking, it must dry out. Cool and then shred on a grating.
✔️Dissolve the white chocolate in the microwave or bain-marie, add the nutella and the oil, mix in to incorporate them well and pour on the zucchini evenly. Slowly cool the icing, otherwise the balls slide, decorated with chocolate-covered hazelnuts.

BANANA, SWEET MILK AND CHOCOLATE PUDDING

Ingredients
300g cream cheese at room temperature
1 can of condensed milk cooked in the pressure cooker (or ready milk candy)
Banana to taste (I used banana silver and about 6 units)
100g half bitter chocolate
1/2 cup sour cream

✔️In a blender, beat the cream cheese for 1 minute. Add the dulce de leche and beat until it forms a smooth and even cream. Pour the cream into a platter or individual bowls.
✔️Peel bananas and cut into slices. Spread over the cream of dulce de leche and set aside.
✔️Mix the chocolate with the cream and microwave until melted, stirring every 30 seconds. Spread over banana and refrigerate for 4 hours before serving. ✔️Decorate to taste (I decorated with almonds in splinters).