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

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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

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Ingredients:

1 bar of milk chocolate or half bitter (170g)
1 pack of Bis® to milk
1 pack of white Bis®
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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
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White cream:
2 clear
2 tablespoons of sugar
1 can of ice cream without whey (300g)
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Method of preparation:
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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