Courgette cake with pecan nuts and raisins

Ingredients

120 ml sunflower oil
175 grams light brown caster sugar
1/2 orange , grater
1/4 teaspoon salt
2 eggs
200 grams zucchini , grated
200 grams flour
1 tablespoon baking powder
1 teaspoon cinnamon
100 grams white raisins
75 grams pecan nuts, roughly chopped
For the glaze
2 tablespoons full-fat yogurt
125 grams caster sugar

Instructions

Preheat the oven to 175 degrees.
Grease an elongated 25cm cake tin with butter and coated
The bottom and two sides with baking paper.

Put the sunflower oil, light brown caster sugar, orange zest,
And put the salt in a bowl and beat it lightly for a few minutes.
Add both eggs and beat the mixture briefly.
Spatula the grated zucchini, flour, baking powder, and cinnamon
Through the mixture.

Finally, stir the raisins and chopped pecan nuts into the batter.
Spoon it into the tin, smooth and fry the cake in 55-65 minutes until tender.
Allow the cake to cool briefly, then remove it from the tin using the baking paper.
Allow it to cool down far on a grid.

Mix the yoghurt with the icing sugar until a smooth glaze and brush the cooled cake with it.

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Mandarin Cake Recipe

Ingredients

115 gram Butter
3 large eggs
200 gram sugar
2 teaspoons baking powder
Juice and grater of 2 mandarins
125 ml full yogurt
2 teaspoons five spices
5 tablespoons orange/Mandarin liqueur
Extra Need a cake tin

Instructions

Preheat the oven to 160 degrees.
Grease a cake tin with butter or baking spray.

Make sure all ingredients are at room temperature.
Beat the butter and the sugar with the mixer to an airy mass.

After that, add all the eggs and whisk To a smooth mass.
Then add the juice and grate of the mandarins, the yogurt and the liqueur to the mixture.

Mix in a separate bowl the flour, baking powder, five spices and a pinch of salt.
Then add this throbbing slowly to the butter-sugar-egg mixture.

Mix until you have smooth batter.
Pour the batter into the greased form and bake the mandarins cake in approx. 60 Minutes bake in the oven.

After baking, pour the cake on a grid and let Heem cool down completely.
(The cake is tastier when it is completely cooled)

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 Cranberry Cake with white chocolate

Ingredients

100 grams dried cranberries
40 ml orange juice
150 gram butter at room temperature
150 gram light brown basterd sugar
Grater of a half orange
1/4 teaspoon salt
3 eggs at room temperature
165 gram Flour
11/2 teaspoon baking soda
75 grams white chocolate, roughly chopped

For the ganache

70 ml whipped cream
1 tablespoon honey
140 grams white chocolate, roughly chopped
20 grams butter, at room temperature
And some butter to grease it

Instructions

Put the dried cranberries with the orange juice in a bowl
And let it wellen for several hours or a night.
Preheat the oven to 160 degrees.

Grease a square shape of 20x20 inches in with butter.
I have used a form of 24 around.
Beat the butter with the light brown basterd sugar, orange zest and the salt
A few minutes to a creamy whole.

Mix the eggs one by one and beat the batter thoroughly after each egg.
Spatula the flour and baking powder through the batter.
Finally, mix the arched cranberries and the chopped white chocolate through the batter and scoop it into the shape.
Bake the cake in 35 – 45 minutes until cooked.
Let the cake cool down in the shape.

For the ganache, bring the whipped cream with the honey in a saucepan to the boil.
Pour the boiling cream over the chopped white chocolate.
Let the chocolate melt and stir the mixture.

Add the butter and stir everything into a soft ganache.
Allow the ganache to rise at room temperature.

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Walnut Espresso Cake
Ingredients Batter

200 gram Butter
225 gram light basterd sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
4 eggs L
165 gram Flour
75 grams of walnut finely ground
11/2 teaspoon baking soda
60 ml espresso or strong coffee
2 Sachets of soluble espresso
75 grams coarse minced walnut

Ingredients for the enamel

100 gram cream cheese, I used Monchou, at room temperature
40 gram butter at room temperature
100 grams powdered sugar
1 Bag of soluble espresso

Further needed
Butter to Grease
40 grams coarse minced walnut

Preparation

Preheat the oven to 160 degrees.
Grease a cake form of 25 centimeters in with butter.

Put the butter, light brown basterd sugar, the vanilla extract, and the salt in a bowl
And beat it in minutes to a creamy whole
.
Add the eggs one by one, and beat the batter in between by good.
Spatula the flour, the finely ground walnuts and the baking powder through the batter.

Mix the dissolving espresso with the strong coffee or espresso and stir together with the coarse chopped Walnuts through the batter.

Scoop the cake batter into the mould and bake the cake in 50-70 minutes until cooked.

Let the cake cool briefly and remove it from the shape.
Let it cool down on a grid.

Put all the ingredients for the glaze in a bowl and
And whisk this in minutes to a creamy glaze.

Cover the cooled cake with the glaze and sprinkle with the extra chopped walnuts.

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Banana Split Cake
Ingredients

100 grams + a little soft butter
200 grams of hazelnuts
4 eggs
150 grams of sugar
1 teaspoon baking powder
Salt
200gram Ferrero Rocher
125 ml cream fraîche
7 tablespoons lawyer
400 ml whipped cream
2 Sachets Cream Firmer
3 ripe bananas
50 grams of dark chocolate
Possibly some icing sugar
1 Plastic bag

Instructions

Grease a spring shape in (26cm) with some butter and split the eggs.
Grind the hazelnuts finely in the food processor.
Stir in 100 grams of butter and sugar to a cream.

Stir the egg yolks through it.
Mix the ground hazelnut with the baking powder and stir the mixture by the Botercrême.

Beat the egg whites together with 1 tablespoon cold water and a pinch of salt stiff and scoop it gently through the cream.

Divide the batter over the bottom and bake the bottom for about 30 minutes in a preheated oven (electrically 175 degrees) hot air (150 degrees) gas (stand 2).

Take the cake bottom from the oven, let it cool down in the spring form and then deposit it on the worktop or a kitchen shelf.
Then let the bottom cool down completely.

Crush the Ferrero Rocher fine with a fork in a large scale.

Beat the whipped cream stiff and add all stirring the cream firmer.
Gently scoop the whipped cream through the chocolate mass.
Leave an edge of about 2 centimeters.

Add the cream fraîche and 4 tablespoon lawyer, and stir the whole well together
Hollow the cake offered with a spoon.

Bandalan the removed bottom by hand fine.

Peel the bananas, cut them in half lengthwise and place them on the bottom.
Pour about 3 tablespoons of lawyer over the bananas.

Iron The chocolate cream with a skimmer domed over the bananas.
Sprinkle the crumbled above and put the pie at least 1 hour cold away.

Break the chocolate into pieces and melt the Au Bain-Marie.
Fill the plastic bag with the melted chocolate and cut a small dot underneath the bag,so it becomes a spraying bag.

Decorate the cake with thin adorned chocolate.
Let the chocolate dry properly, and finally sprinkle some powdered sugar over the banana split cake.

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Baileys cake with crispy and chocolate

Ingredients

300 gram flour (+ a little flour for the spring shape)
175 grams butter (+ a little butter for the spring shape)
150 grams of sugar
1 sachet of vanilla sugar
Salt
4 eggs
2 teaspoons baking powder
150 ml full yogurt
75 ml + 7 tablespoons baileys (liqueur)
100 grams of chocolate flakes
100 grams hazelnut crispy
400 ml whipped cream
2 Sachets Cream Firmer

Instructions

Grease a spring shape (26) and sprinkle it with a little flour.
Stir the butter, sugar, vanilla sugar and a pinch of salt into a cream.

Then stir the eggs one by one through it.
Mix the flour and baking powder and stir this mixture around with the yogurt and 75 ml Baileys loosely by the cream.

Stir ¾ the chocolate flakes and ¾ of the crispy through it.
Cover the spring shape with the batter.

Bake the cake floor approx 40 minutes in a preheated oven.

Electric 175 Degrees
Hot Air 150 degrees
Gas Stand 2
Let the cake bottom cool down.

Beat the whipped cream stiff and add the cream firmer.
Add 5 tablespoons of Baileys.

Iron the Baileysroom over the cake.
Sprinkle the rest of the crispy and the chocolate flakes over it.

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Chocolate Cake with Kirsch Cream Filling

Ingredients

Use a glass of 250 ml
1 Glass of milk
2 glasses of sugar
4 eggs
1 Glass of sunflower oil
1 sachet of vanilla sugar
2/3 tablespoons cocoa
1 Sachet Baking powder
2 Glass flower.
Baking pan 24 cm or 25x35

Instructions

Mix the oil, vanilla sugar and sugar frothy.
Mix the eggs and the milk through it.

Then the flour, baking powder and the cocoa and mix well.
Bake at 175 degrees cooked in a greased cake pans for about 40 minutes.

For the Kirsch Cream filling
3 gelatine leaves
4 tablespoons Kirsch
3.7 DL Whipped Cream
1 teaspoon sugar + a ½ sachet of vanilla sugar
Preparation
Let the gelatin 10 minutes soak in cold water.
Heat the kirsch and let the squeezed gelatin solve it.
Do not beat the whipped cream completely stiff with sugar and vanilla sugar.
Stir in the kirsch mixture through the whipped cream.
Halve the cooled chocolate cake and put half of the kirsch mixture on it, then the other half of the chocolate cake. And finally the other half of the Kirsch cream.
Garnish to your own idea.

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Pecan Turban Cake

Ingredients

110 grams butter at room temperature
250 grams granulated sugar or white caster sugar
3 eggs Size M
300 gram flour
2 teaspoons baking soda
Half teaspoon salt
2 packets Dr. Oetker Knocking Pudding Vanilla
125 Gram Sour cream
240 ml semi-skimmed milk
1 teaspoon vanilla extract
30 grams of pecans chopped.

For The filling:

100 grams of pecans chopped.
1 tablespoon cinnamon
100 grams butter, at room temperature
1 tablespoon flour.

Instructions

Preheat the Oven to 170 degrees.

Grease a tulbamncake with butter and bestuif the inside with flour.
Tap the excess flower again.

Divide the 30 grams of chopped pecans over the bottom of the turban shape.
This becomes later the top of the cake.

Stir the flour, baking soda, salt and puddingmix together. Then turn to the side.
Beat with the mixer the butter and sugar airy. Add the eggs and mix them well.

Then Add the milk, the sour cream, and the vanilla extract.
If you have all mixed up to an airy mass, add the already mixed the flour-pudding mixture. Whisk well together.

Stir The 100 grams of chopped pecans, the cream butter, cinnamon and flour together.
Pour a third of the cake batter into the turban shape. Divide then half of the pecan-cinnamon butter mixture over the batter.

Then Pour another third of the batter into the shape.
Distribute the remainder of the pecan-cinnamon butter mixture over the batter. Pour T=then the rest of the cake batter in the shape.

Put the cake in the oven (slightly below the middle) and bake it in 60-70 minutes until baked.

The cake is ready when a wooden skewer is clean.

Let the cake cool at least 30-60 in the turban with a tea towel over it,
Before you pull it out.

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Monchou Cake Slipper (24 cm)

Ingredients

180 grams of butter
200 grams of white caster sugar
2 grams of salt
1 egg yolk size large
250 grams of flour
10 grams of baking powder

For the frangipane
200 grams of almond paste
30 grams of butter
1 egg size m (or the protein is left over)

For the topping
320 ml of whipped cream
200 grams monchou airy
120 grams of sugar
250 custard strawberries or fresh strawberries

Instructions

The dough from the bottom of the sludge must first rest for one hour, therefore start with this.
Mix for the dough, butter, caster sugar, salt and egg yolk.

And mix this with a mixer to an even mixture. sieve the flour together with the baking powder, and add this bit by bit to the butter mixture.

And knead it into a smooth dough.

Wrap the dough in plastic foil,
and let it rest for at least half an hour in the refrigerator.

Preheat the oven place in the middle of the oven to 160 degrees warm air

The frangipane filling is baked, mix the soft butter,
Almond paste and the remaining protein or a small egg to a smooth mixture.
Put this in a piping bag and leave at room temperature.
It sprays easier if the mixture is not cooled.

Roll out the dough until it fits into the mold.
Spray the frangipane on the slipper, but keep a good centimeter at the edges.
Bake the slipper in 25 minutes until golden brown and cooked and let it cool down in the mold.

For the topping the monchou has to come to room temperature.
Then mix the cold whipped cream until almost firmly with the sugar.
Then add the monchou, (if you use packages monochou, mix them first in a separate bowl.)

leave the slipper with the coconut mixture on it for half an hour in the fridge, before you put the custard filling or strawberries on it, and serve.

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Mothers Amaretti Cake (18 cm)

Ingredients

150 gram flour
150 Gram Cream butter
150 grams of dark brown caster sugar
1 sachet of vanilla sugar
3 eggs Size L
Half Sachet of baking powder
Pinch of salt
50 gram Amaretti (Italian bitter biscuits)
1 glass of almond syrup or amaretto

Instructions

Break the amaretti, and stir it through the almond syrup or amaretto,
and put it away. Sift the flour with the salt and baking powder.
Grease the cake pans.

Preheat oven to 170 degrees hot air or gas 180 degrees.
Stir the butter, sugar and vanilla sugar slightly together Until sugar is included.

Add 1 by 1 the eggs and mix until the egg is included, before you at a next egg.
Mix here (on a low position) bit by bit the flour with the baking powder and the salt through it.

Mix with a spatula the amaretti through the batter And put the mixture into the greased cake pans.

Bake the cake in about 1 hour golden brown.

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American Carrot Cake Recipe
For 8 slices

Ingredients

2 medium-sized roots (200 grams)
Breadcrumbs for the cake pans
100 grams of soft cream butter or margarine (and some extra for the shape 2 eggs (separated)
125 grams of brown sugar
150 gram wheat flour
1 tsp baking soda
1 tsp cinnamon
125 grams of leaked raisins

Instructions

Cleaning, deleting and grating the roots

Preheat the oven at 175 °c degrees. Grease and sprinkle a 20 cm long cake mould with
Breadcrumbs.

Stir the butter with the egg yolks and sugar until cream.

Stir the flour with the baking powder and the cinnamon sieves and with the grated roots and raisins through the butter mixture.

Beat the proteins stiff and create it.

Create the batter in the form, smooth and bake in the oven 50 minutes.

Let the shape cool down for 10 minutes. Then remove from the shape and let it cool down on a grid.

Preparation: 35 min.
Baking time: About 50 min.

Note: For a special occasion, garnish the cake with orange icing.
To make this: 150 grams of powdered sugar sieves and
2-3 Tablespoons orange juice to stir a paste. Add some grated orange peel.

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Lawyer Cake Recipe

Ingredients

250 gram cream butter at room temperature
100 grams of icing sugar
4 eggs Size L
125 ml lawyer
1 teaspoon vanilla extract
250 grams of self-rising flour
1 teaspoon baking powder
Pinch salt Instructions

Whisk the butter with the icing sugar creamy.
Add the eggs one by one.

Then the lawyer and the vanilla extract, and mix well.
Sieve the flour with the baking powder and the salt.
Add it to the remaining ingredients and mix until a uniform batter has been created.

Pour the batter into a greased cake tin or turban shape and bake the cake in a preheated oven at 180 degrees.

Baking time 50 minutes.

When the cake is cooked remove it from the oven.

Let it cool for 10 minutes and then turn it on a grid. If you want to sprinkle it with icing sugar, first let it cool completely.

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Strawberry Flan Recipe
For 6 to 8 portions

Ingredients

for dough:

100 gram flour
75 gram hard butter
60 gram caster sugar
1.1/4 dl Water
2 medium-sized eggs
1 egg yolk
Some salt.

For the pastry cream:

15 grams flour
1.1/2 dl Milk
30 grams sugar
30 grams butter,
1 egg
1 packet of vanilla sugar or a few drops of essence
1.1/2 dl whipped cream

For the flruit filling:

450 grams of fresh strawberries
1.1/2 dl water
2 teaspoons potato flour
60 grams sugar
Juice and zest of 1 lemon (use possibly 1/2 1 canned strawberries-flan filling).

Instructions

put the sifted flour and all the other dough ingredients in a bowl and chop the butter into it finely. Knead the dough quickly into a ball, roll it out, slightly larger than the shape.



Greased shape with it, press the edges firmly, and here and there in soil. Bake the flan. See if the edges do not collapse (then press them as dough but not yet brown).



Stir the flour smoothly with cold milk; Melt the butter, make the diluted flour and let it be stirred and thickened. Let it boil through a bit.



From the heat, stir the sugar, stirring the egg. Warm up for a few minutes, stir and let cool vanilla sugar; avoid sheet formation. When the mass is cooled then stiff  whipped cream through it.



Peel the washed lemon, let the rind with the water and half the sugar for some time. Mix the potato flour with the lemon juice.



Sprinkle the washed strawberries with the remaining sugar. Mix The lemon sugar mixture with the diluted potato flour, scoop the strawberries through.



5. Cover the bottom of the cooled flan with the cold cream and the strawberry filling.



Oven: Moderate to 160 degrees, gas 3-4. Place in the middle.

Main kitchenware: flan shape 20 cm, pan.

Preparation: 25 minutes.

Preparation time: 25 minutes to 30 minutes.

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Ginger carrés with whipped cream recipe
For 12 servings

Ingredients

150 grams butter or margarine
120 grams brown sugar
180 grams dark or light brown syrup
1 tablespoon sugar
4 teaspoons ginger powder
210 grams of self-rising flour (or ordinary flour with 4 teaspoons of baking powder)
2 teaspoons grated lemon zest 2 eggs
50 ml water approximately

Instructions

Put the butter, sugar, syrup and water in the pan and gently warm until the butter is melted.

Sift all dry ingredients.

Pour the melted ingredients on the dry and whisk everything, preferably with the mixer, well interlocked.

Add the grated lemon zest and the eggs.

Mix everything together well and put the dough in the foil-clad cake pans.

Bake the cake on 160 a 175 degrees, baking time about 1 hour if you use a round spring shape you should bake the little longer.

Place in the oven: in the middle.

Let the cake cool for 30 minutes in the tin.

Serving: Cut the cake into squares or sliced.

Spray the desired whipping cream.

Variation: Use 30 grams of ground almonds and 180 grams flour.

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No Bake Irish coffee Cake (can be with whiskey, or whissin alcohol free)

Ingredients

1 Pack of Cafe Noir
100 gram melted butter
6 gelatine leaves
150 ml strong coffee
50 dark brown caster sugar + 2 tablespoons
1 full tablespoon granulated sugar
3 tablespoons whiskey or Whissin
250 ml whipped cream
200 grams Monchou (airy)
200 ml vanilla custard
Mocca beans or nougatine for garnish

Instructions

Crumble the biscuits and stir the melted butter through it.
Divide the mixture over the bottom of a greased spring shape 22 cm
Press the mixture with the convex side of a spoon.
Place the bottom 30 minutes in the refrigerator.

Soak the gelatin several minutes in plenty of cold water,
Until the leaves are supple.
First solve the squeezed gelatin in hot coffee.
And then 50 grams of dark brown caster sugar.

Then add the whiskey. (Whissin) and allow to cool.
Whisk 150 ml whipped cream with 2 tablespoon dark brown caster sugar lobed.

Beat the Monchou with a mixer smooth.
Add the custard and whisk until the mixture is smooth.
Whisk the coffee mixture through and let the monchou mixture lobed.
Fold the whipped cream through.

Divide the mixture over the cake bottom.
Let the cake in the refrigerator 3 hours stiffen.
Then garnish the cake.

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Quark Strawberry Cake Recipe

Ingredients

1 Ready made cake bottom of biscuit dough or similar dough
1250 grams of quark 1 pack instant strawberry powder or finely chopped strawberries
3 a 4 tablespoons sugar
3 A 4 tablespoons rum or Arak
3 A 4 tablespoons jam possibly 1 petal white gelatin
Some strawberries fresh or from the the freezer to garnish

Instructions

Drop a little rum or arak on the cake bottom and spread with a thin layer of jam.

Stir the strawberry powder or the crushed strawberries through the sugar and season the mixture with some rum or arak.

Soak the gelatin evenly through the quark mass.

Place the cake bottom in a spring form of equal size, lay the quark mass top.

Make the top smooth and put the cake in the refrigerator.

After 2 to 3 hours, the quark mass is stiff.

Afterwards the cake can be garnished with the fresh strawberries and cut.

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No-Bake red berry cake recipe

Ingredients

500 grams of red berries (please save something for garnishing)
130 grams of Bastogne cake crumbled
70 Gram Cream butter
250 ml milk
2 tubs Monchou soft and airy (2x200 grams)
125 ml condensed milk
375 ml whipped cream
1 Pouch Knock Knock
1 Pack Dr. Oetker beating Pudding vanilla flavor

Instructions

Melt the butter, remove from the heat and stir in the crumbled-melded Bastogne cake.

Put in a baking pan and press and then put a half hour in the refrigerator.

Meanwhile, whisk the whipped cream with the mixer and put in the refrigerator.

Knock in another bowl the pack Dr. Oetker Vanilla Taste on together with the milk.

In another bowl, whisk the condensed milk together with the Monchou.

Then add the two bowls together and whisk, then spatula carefully
The red berries through it.

Fill the very lightly greased baking pan with this, and the whipped cream.
I myself have done some meringue on it as an extra garnish

Leave to cool for 4 hours.

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Banana cake with caramel sauce recipe

Ingredients

188 grams butter
200 grams dark caster sugar
4 eggs
250 gram flour
2.5 gram Salt
6 grams baking powder
250 grams of bananas without rind
45 grams of chocolate
100 ml whipped cream
1 Bag Lonka fudge of 200 grams

Instructions

sieve the flour together with the salt and baking powder.
Mash the bananas coarsely, otherwise it becomes soup.
Chop the chocolate into pieces.

Put the sliced butter in a mixkom along with the caster sugar and mix until it is smooth
Then add the eggs.

Then add the sifted flour Salt e baking powder Spoon for spoon.

Then the mashed bananas at the lowest position and then the chocolate.
Grease the cake pans of 24 cm (possibly with baking paper on the bottom)
and fill the mixture in the baking pan.

Ordinary oven 175 degrees
Hot air 165 degrees baking time 60 minutes.

When the cake is cooled you make the easy caramel.
Put the whipped cream in a pan together with the fudge and let it melt during stirring.
Let the sauce cool slightly the thicker it becomes.
Possibly another grate of a Tony caramel strip over it.

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banana cake recipe non baked

Ingredients

• Store-bought graham cracker crust
• 1 (3.4 oz.) package banana cream instant pudding
• 1 cup whole milk
• 4 oz. cream cheese, room temperature
• 1/2 cup sweetened condensed milk
• 1 1/2 cups frozen whipped topping, thawed, plus more for topping
• 2-3 large bananas, sliced

Instructions

1. In a medium bowl, whisk together banana pudding mix and milk until combined and smooth.

2. In a separate, large bowl, beat cream cheese until fluffy, then mix in condensed milk.

3. Fold pudding into cream cheese mixture, then mix in frozen whipped topping until fully incorporated.

4. Take sliced bananas and place them in an even layer in cooled pie crust, filling any spaces with smaller banana slices, if needed.

5. Top with filling and spread in an even layer, then top with frozen whipped topping or whipped cream.

6. Place in refrigerator and let set.

7. Slice and serve topped with bananas. Enjoy!

Tip:  You can also make it with Bastogne biscuits

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Delicious vegetable cake recipe

Ingredients

Yeast dough: is ready frozen for sale
Vegetable layer: 100 grams by rainy bacon
1 packet of Igloo soup vegetable
2 eggs
1/8 L Room
Salt, pepper, grated cheese

Sauce:
50 grams of mayonnaise
1 Tray or cup of cream yogurt
2 tablespoons tomato ketchup
2 sliced tomatoes
Salt, sugar, pepper
1 bunch of parsley

Instructions

1 defrost the packet, ferment dough and distribute over the bottom of a round spring shape.

2 Push up a border dough, let the dough rise for 25 to 30 minutes and then, for baking at 225 degrees.

3 In the meantime, cut the bacon into thin slices and bake.

4 The soup vegetable, with a splash of water thawing on moderate hot fire.

5 first, distribute the bacon and then the vegetable over the (prefried) dough crust.

6 The eggs with the cream salt and pepper whisk and pour over the vegetable.

7 Bake the cake for another 20 minutes. Then sprinkle with grated cheese.

8 Stir the mayonnaise and chopped parsley and season with salt, sugar and pepper.

9 Garnish with pieces of tomato.

Tip: Serving with a snappy white wine is the tip on the "I " for this tasty freak dish.

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