Chocolate & Mixed Spices Cake

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This is my all time favourite cake. It is really easy and fast to make. I found it perfect for Autumn and Winter :).  

Summer fruits cheesecake with fatless sponge cake

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This cake was made by my Mother. Photos were taken by my Brother :). 

I share baking passion with my Mum and Brother. We love to spend time together in kitchen but we can do this just few times a year as I moved out 2000 km away from my family house, to United Kingdom. Thanks to Skype we can substitute our meetings but I must say that I really miss taste and smell of my Mum's cakes and Belgium waffles. Maybe one day it will be possible to share not just picture or sounds but also smells? 

"Sunny Summer" cheesecake

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I truly love to make no bake cheesecakes. They are so easy to make and delicious. 

I hope you will like my "Sunny Summer" Cake :). 

Ingredients for cookie base:

• around 10 ginger cookies
• around 3 heaped tablespoons unsalted butter

Method:

1. Grind the cookies in a food processor. 

2. Add the melted butter and process until moist crumbs form. 

3. Press the mixture into 20cm spring form.

4. Bake in a pre-heated oven to 180 C (350 F) for around 10 minutes. 

5. Let it cool.

Ingredients for orange jelly:

• half a litre orange juice
• 5 leaves gelatine
• around 20 fresh raspberries
• sugar (to taste), I didn't use it

Method: 

1. Soak the gelatine in a cold water for about 5 minutes or until soften.

2. Heat up the juice (don't boil it). 

3. Line the bottom and sides of the 20 cm cake pan with cling film. 

4. Put raspberries into cake form. 

5. Squeeze out the excess of water from the gelatine. Melt the gelatine with warm juice.

6. Pour the juice into cake pan. 

7. Place cake pan into fridge until set.  

Ingredients for mascarpone mixture:

• 1 vanilla pod
• 500 grams mascarpone
• 300 ml double cream, cold
• 8 gelatine leaves
• 8 tablespoons icing sugar
• lemon zest from 2 lemons

Method:

1. Start to make mascarpone cheesecake when orange jelly is completely set. 

2. Soak the gelatine in a cold water for about 5 minutes or until soften.

3. Warm up half a cup of water.  

4. Squeeze out the excess of water from the gelatine. Melt the gelatine with warm water.

5. Mix the mascarpone with the icing sugar, vanilla seeds, and lemon zest. 

6. Whip up double cream with 3 tablespoons icing sugar. 

7. Combine the gelatine (should be in room temperature but not set yet) with two tablespoons whipped cream. 

8. Mix the gelatine with mascarpone and then mix mascarpone mixture with whipped cream. 

9. Pour half of mascarpone mixture over ginger cookies crust.

10. Then place orange jelly. 

11. Pour rest of mascarpone mixture over orange jelly. 

12. Place cake into fridge and keep it there for a few hours. 

13. Decorate cake with fresh fruits and crushed meringues. 

Smacznego :)

Blueberry & Raspberry (no bake) cheesecake

I found no bake cheesecakes the best for Summer heat. They are not only tasty desserts but also cool body slightly :). 

What is the weather like in your hometown? 

Honeycomb cake with 10 layers! (step-by-step photos)

I think that this cake is the prettiest that I ever made. I love it look and taste!

In my opinion there is no enough pastry cream for this cake (most of it was soaked by the cake) so next time I will make it from double portion...and off course I never complain about more pastry cream in any dessert :)

Cake is time-consuming but easy.



Chocolate Cake with Whipped Chocolate Ganache and Cherries

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I have made this cake for my good friend who is addicted to chocolate (honestly!). She really loved it so I hope you will find it tasty also :). 

Chocolate Chilli Tart with chocolate glaze

Thanks to chilli this cake tastes incredible. It is sweet with little spice kick from chilli :).  

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Japanese Cheesecake (step-by-step photos)

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I found this cake very light and fluffy...and I don't think that I have ever eaten anything similar to this texture. It is between sponge cake and regular cheesecake.

Cheesecake shop in Japan (photo from: http://www.pbase.com)

Cake's inside is really fluffy and moist. 

RASPBERRY & COCONUT MASCARPONE CAKE

I truly love raspberries...I could eat them all the time. I think this cake is a real beauty. It is really easy so try to bake it :). 

Cherry traybake

Most of people like flavour combination of cherries and chocolate. I baked  this cake some time ago but I still remember that it was just great :). 

MALVAPOEDING

This is one of the most moist cakes I have ever eaten. It taste like caramel ice-creams (in my opinion) :).  

LAVENDER & HONEY TEACAKES

This was my first bake with lavender and I must say that I really liked it :). friends from my work also. 

TORTA DE TRES LECHES (Three - Milk Cake)

This cake is very popular around the world. I believe this is because of delicious taste and extra moisture.

Drunken Apple Cake (Kuchen Borracho)

Recipe by Gaitri Pagrach-Chandra (from book "Warm bread and honey cake").

For the filling

• 1 1/2 pounds tart apples (about 6 medium-sized apples)
• Generous 1/3 cup granulated sugar
• 1/2 cup heavy cream

• For the cake 
• 
  
• 2 cups all-purpose flour, plus more for the pan
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 11 tablespoons unsalted butter, at room temperature, plus more for the pan
• Generous 1 cup granulated sugar
• 3 eggs, lightly beaten
• 5 tablespoons rum (any rum will do quite nicely)
• 5 tablespoons water

Make the apple filling

1. Peel and core the apples. Cut each apple into 8 wedges and then cut each wedge lengthwise into slender slices. 2. In a bowl, combine the sugar and cream. Add the apples. Set aside until needed.

Make the batter

3. Preheat the oven to 325°F (160°C). Butter the pan and dust with flour.

4. Sift the flour with the baking powder and salt and set aside.

5. Beat the butter and sugar in a large bowl, either with an electric mixer or by hand, until smooth and creamy. Add the lightly beaten eggs to the butter mixture in 4 batches, scraping down the sides of the bowl and beating well after each addition. Gently fold in the flour in 4 batches, adding the rum and water with the third batch. Stop mixing as soon as the last batch of flour is incorporated.

6. Divide the batter into 3 portions. (You can eyeball it, but each portion should be about 1 cup or so.) Scrape 1/3 of the batter into the prepared pan and smooth the surface. Spoon half of the apple and cream mixture evenly over the batter, leaving a 1/2-inch plain border around the edge and smoothing the slices so they’re neat and level. Scrape another 1/3 of the batter on top of the apples and cream and smooth the surface, spreading the batter all the way to the edge of the pan. Spoon the remaining apples and cream evenly on top of the batter, and then top with the third and final batch of batter, smoothing it all the way to the edge of the pan, which will be quite full.

7. Bake the cake for 1 1/2 hours, or until a skewer inserted into the center of the cake comes out clean. Let cool in the pan for 15 to 20 minutes, then release the sides of the pan and transfer the cake to a wire rack to cool completely. Your drunken apple cake will keep at room temperature for up to 4 days.

Flourless Brownies with Raspberries

Everyone loves brownie! Strong chocolate flavour and gooey texture is perfect comfort food. 
Cake was invented 100 years ago probably by pastry chefs from Palmer House Hotel from Chicago. First brownie recipe was published in 1904. 

Bertha Palmer (sours: Wikipedia)

Nigella Lawson's Chocolate peanut butter cheesecake

If you like peanut butter this cheesecake is a must to try! 

Lemon Drizzle Cake with Lemon Icing and candied cherries

The Daring Baker's February 2012 host was - Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

TARTE TATIN

Tarte tatin was created in 1889 by Stephanie and Caroline Tatin. This tart is absolutely delicious. It is a must to try.
I have used Rachel Allen's recipe from "Bake" and little modified it.

ORANGE YOGURT AND CHERRY CAKE

I have found this recipe at Edd Kimber's blog. This cake is super moist and delicious! I have changed some ingredients. 

CHAMEI: GREEN TEA CAKE WITH PASSION FRUIT MOUSSE

One of best things to do is reading blogs. One of the best is Closet Cooking (in my opinion of course). I found there recipe for Matcha cake (green tea cake). I had to try it! Green colour of cake is incredible!
I thought that perfect companion for green tea will be passion fruit, so my cake has different filling than Kevin's.
My friend's love this cake! I hope you will also enjoyed :).

Recipe for passion fruit mousse I found on MasterChef UK website.