Skip to main content

Featured

Chocolate Fresh Cherry Cake

Easy and so fluffy chocolate cherry cake. I used fresh cherries, you can also use frozen cherries or any other berries you want. I baked in two small pans, you can use 23 cm. (9 in.) spring form baking pan. Use eggs at room temperature. Sift dry ingredients before mix them to the cake batter. Preheat oven. Beat egg whites until foamy and mix them slowly with cake batter, use rubber spatula not hand mixer.   Preparation Time: 50 minutes.   Serves: 16  Energy: 228 kcal per serving.  Ingredients: - 3 qty. Egg At Room Temperature (Whites and yolks separated) - 150 gr. (5.5 oz.) Sugar - 200 ml. (6.5 fl. oz.) Milk At Room Temperature - 180 gr. (6.5 oz.) Olive Oil - 25 gr. (1 oz.) Cocoa Powder About 2 Tablespoons - 2 qty. Nutella Tablespoon - 220 gr. (8 oz.) Flour - 2 qty. Baking Powder Teaspoon - 0.5 qty. Salt Teaspoon One Pinch - 1 qty. Vanilla Extract Teaspoon - 200 gr. (7 oz.) Sour Cherry About One Cup  Directions: 1. Preheat oven to 180 C (355 F) a

Carrot Cake Roll

The most delicious carrot cake roll with cream cheese frosting.


While baking the cake, check it with a toothpick after 15 minutes and continue to bake if it needs. I use black tea, it can be replaced with the same amount of warm water or milk.


 I use 4 small eggs, if your eggs are larger then you can use 3. Instead of wheat starch, you can also use corn starch.


If you can't find powdered whipped cream, you can replace it with a 50 gr. (2 oz.) butter at room temperature or 75 gr. (2.5 oz.) melted white chocolate. I use just ground cinnamon in the cake mixture, if you like you can add nutmeg also.


 Preparation Time: 45 minutes.
 Serves: 16
 Energy: 164 kcal per serving.

 Ingredients:
- 4 qty. Egg Small Size, At Room Temperature
- 150 gr. (5.5 oz.) Sugar
- 100 ml. (3.5 fl. oz.) Black Tea
- 2 qty. Carrot Medium Size, Grated
- 110 gr. (4 oz.) Flour
- 100 gr. (3.5 oz.) Starch
- 1 qty. Baking Powder Teaspoon
- 2 qty. Vanilla Extract Teaspoon
- 1 qty. Cinnamon Ground Teaspoon

Cream Cheese Frosting:
- 100 ml. (3.5 fl. oz.) Heavy Cream
- 100 gr. (3.5 oz.) Cream Cheese
- 2 qty. Powdered Sugar Tablespoon (Add more if desired)
- 50 gr. (2 oz.) Whipped Cream Powder


 Directions:
1. Preheat oven to 180 C (355 F) and prepare a baking dish lined with parchment paper. (I use 30.0 cm. x 40.0 cm. (12 in. x 16 in.) rectangular baking dish.)
2. In separate bowls, beat egg whites with a pinch of salt until foamy and egg yolks with sugar. (In this step use a hand mixer.)
3. Add warm tea step by step over the egg yolk mixture while beating with a hand mixer.
4. In a medium bowl, mix flour, starch, baking powder and cinnamon.
5. Add flour mixture over the egg yolk mixture and beat until combined.
6. Add egg whites in three steps to the mixture and mix with rubber spatula gently.
7. Add grated carrots and vanilla extract and mix gently with a rubber spatula.
8. Pour cake mixture into the baking dish lined with parchment paper. Bake about 12-18 minutes until toothpick comes out clean.
9. Meantime, take a medium mixing bowl. Beat heavy cream, cream cheese, powdered sugar and whipped cream powder until thickened. Cover it with plastic wrap and chill until cake bakes.
10. Remove cake from the oven and let it sit about 3 minutes. Then roll it up with a parchment paper and wait about 20 minutes.
11. Open the cake and spread cream cheese frosting over the cake. Roll it up and refrigerate about 2 hours before serving.
12. Decorate with remaining frosting and serve. Enjoy.

Comments