Archive for the ‘Cakes’ Category

Chocolate Cake Roll

Chocolate Cake Roll

5 eggs
1 cup powdered sugar
1 cup flour
1 package vanilla
2 tbsp cocoa
1/2 package baking powder

5 full tbsp. cornstarch
12 tbsp sugar
2 cup milk
3 tbsp cream cheese
1/2 cup heavy whipped cream
1 package vanilla
3 tbsp cocoa

Preparation of cake:
Separate 3 eggs into whites and yolks in two bowls. Add the other 2 eggs into the bowl with the 3 yolks and mix together. To this mix add powdered sugar and then flour, vanilla, baking powder and mix thoroughly. In the other bowl stir 3 egg whites with a pinch of salt until they become like a white mousse and add to the cake mixture. Then use a spoon to mix the cake batter slowly and be careful not to shrink it. Pour to the pan with parchment paper and bake in the 375 F preheated oven until light brown.

Preparation of cream:
In a pot, mix milk, sugar and cornstarch until it gets a heavy pudding consistency. Stir pudding until it cools down. Then add cream cheese, heavy whipped cream, and vanilla and stir all together. (Optional- you can add powdered whipped cream)

Take the cake with parchment paper and roll it when it is still hot (to give rolled shape).
Let the cake cool down and spread the cream, put chocolate chips, pistachios and roll. Apply the rest of the cream on top. (Optionally you can spread coconut, chocolate chips, pistachios or chocolate syrup and serve).


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3 eggs
1.5 cup sugar
1 cup milk
1/2 cup oil
1 package vanilla
1 package baking powder
2.5 cup flour
4 tbsp cocoa
5 tbsp cornstarch
10 tbsp sugar
2 cup milk
4 tbsp cream cheese
1/2 cup heavy whipping cream
1/2 whipping cream powder
1 package vanilla
2 bananas
Chocolate chips (optional)
Preparation of cake:
Mix eggs, sugar and vanilla with hand mixer. Add milk and oil and continue mixing. After, add flour, baking powder and cocoa, mix thoroughly. Pour cake mix to the oiled big size Pyrex and bake in 350F preheated oven until cake is baked (try to poke toothpick if it doesn’t come with dough it is ready)
Preparation of cream:
Put milk, cornstarch and sugar to the pot, mix permanently, and cook until it gets heavy milk pudding consistency. Let it cool down. Afterwards, add cream cheese, heavy whipping cream, powder whipping cream, vanilla and mix without a hitch.
Cut circle shapes in the cake with glass. Put on them cut bananas, chocolate chips and cream on top. Make crumbles from the rest of cake pieces and sprinkle them on the cakes.

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Tahini Cake


2 cups sugar
1 cup oil
1 cup yogurt
2+1/2 cups flour
3 eggs
6 Tbsp of tahini ( divided)
1 packet baking powder

Preheat the oven to 350 F. Mix eggs and sugar. Add 3 tbsp of tahini and all the rest of the ingredients, and mix them together.
Spray the cake pan (mold) with oil and sprinkle some sesame seeds. Pour cake mix into the pan, pour 3 tbsp of tahini and sprinkle sesame seeds again.
Bake for about an hour.

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Carrot Cake

Carrot Cake

2 cups of flour
2 cups of sugar
2 tsp of baking powder
1/2 tsp. of baking soda
3/4 tsp. of dried ginger
2 cups of finely shredded carrots
3/4 cups of vegetable oil
3/4 cups of raisins
3/4 cups of walnuts

Preparation time: 15 min.
Preheat oven 350 F.
In a big bowl mix eggs, vegetable oil, and carrots together. Combine flour, sugar, baking powder, baking soda, dried ginger and add these ingredients to the previous one. Mix it with an electric mixer at medium speed about 5 minutes. Add the walnuts and the raisins. Bake about 35-40 min.

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Wet Cake with Figs



6 dried figs, soak and in small cuts
1 cup walnut halves
1 cup sugar
1 cup flour
3 eggs
1 teaspoon baking powder

1 and ½ cups water
1 tablespoon instant coffee
½ cup sugar

2 tablespoon starch
2 tablespoon flour
4 cups milk
5 tablespoon sugar
3 tablespoon butter, when the pudding boils
Whipped cream, after

For the cake, beat eggs and sugar. Add walnuts, flour and baking powder and mix them well. Finally, add figs and pour the cake mixture into a rectangle pyrex dish. Bake at 300F. Because of the figs, it has to be baked on low heat.
Meanwhile prepare the pudding. Place all the pudding ingredients except the whipped cream and butter in a pan and cook, stirring constantly. When it starts to boil add butter and cook  one more minute.  Turn off the heat and wait until the pudding gets cool down.  Add the whipped cream and whip with a mixer.
When the cake is baked, wait 3-4 minutes.
Mix the syrup ingredients (do not cook) and pour it on cake. 5 minutes later pour the pudding over the cake. Refrigerate 2-3 hours.

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Chocolate Cake


4 eggs
1 cup of flour
2 cups of  sugar
1 cup of vegetable oil
1 cup of milk
4 tablespoon  cacao
1 teaspoon vanilla
1 and half teaspoon baking powder

Preheat oven at 355F degrees. Mix  eggs and sugar with an electrical mixer until fluffy. Add milk and vegetable oil to the mixture. Gradually sift the cacao and mix it at low speed of an electrical mixer. Preserve half cup of this mixture. Set aside. Now add flour ,vanilla and baking powder and mix it for the last time. Bake about 35-40 min. or until the toothpick comes out clean. Aftter the cake becomes lukewarm pour the preserved mix onto the top. Refrigerate. Sprinkle with chohocolate if desired.

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Zebra Cake


4 large eggs, at room temperature
1 cup (8 oz / 250 g) granulated sugar
1 cup (8 fl oz / 250 ml) milk, at room temperature
1 cup (8 fl oz / 250 ml) oil (corn, vegetable or canola is fine)
2 cups (10 oz / 300 g) all-purpose flour
1/3 teaspoon vanilla powder
1 tablespoon (equals 3 teaspoons) baking powder (if not available, substitute with 1 teaspoon baking soda)
2 tablespoons dark cocoa powder (make sure it is not very bitter) such as Dutch-processed
In a large mixing bowl, combine eggs and sugar. Using an electric mixer beat until the mixture is creamy and light in color. Add milk and oil, and continue beating until well blended. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. DO NOT OVERBEAT to prevent air pockets from forming in the batter. Divide the mixture into 2 equal portions. Keep one portion plain. Add cacao powder into another and mix well. Preheat the oven to 350F (180C). Lightly grease the pan with oil. Scoop 3 heaped tablespoons of plain batter into the middle of the baking pan. Then scoop 3 tablespoons of cacao batter and pour it in the center on top of the plain batter.

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