Dieses Rezept wollte ich schon seit Ewigkeiten backen, und wie ihr es vielleicht kennt, kam auch bei mir immer wieder ein anderes Rezept dazwischen. Dabei mag ich Zimtschnecken so gerne und kann es…
This recipe will give you a light, fluffy frosting that is perfect for decorating cupcakes, pies, cookies, and more. Just four simple ingredients are all you need for this vegan-friendly frosting!
Mousseline cream is a rich cream prepared by adding butter to pastry cream for an indulgent pastry filling.
Rich, thick, and creamy vegan "buttercream" frosting made with cashews! Naturally sweetened, easy to make, and perfect for cakes, cookies, and more!
How to make Italian Pastry Cream (Crema Pasticcera) from scratch in only 10 minutes. This smooth and creamy vanilla pastry cream can be used for so many delicious desserts from Italian doughnuts, pastries, cakes or tarts, the list is endless!
apple curd, crème de fruits, pommes, citrons, sucre
Here is the classic recipe for this luscious and thick, rich and velvety Italian Crema Pasticcera
Sweet, light and velvety cream with whipped ricotta cheese and honey. Easy cake filling or creamy dessert.
Super easy recipe for luxurious, silky smooth buttercream.
A delicious and authentic Spanish Crema Catalana recipe, topped with fresh fruit!
Vegan frosting is a perfect topping for dairy-free cake. Try this simple vanilla frosting recipe that takes less than 5 minutes to prepare.
Here is the classic recipe for this luscious and thick, rich and velvety Italian Crema Pasticcera
Rich, smooth and decadent Chocolate Pastry Cream (Crema al Cioccolato) that's perfect for making all kinds of desserts. Use it to fill Italian doughnuts, tarts and cakes or spoon into bowls and enjoy it as it is, delicious!
Recipe for Russian buttercream frosting, a smooth and creamy condensed milk frosting perfect for decorating cakes. (quantity to decorate 10-12 cupcakes)
Rich and luscious Nutella Frosting will have you swooning! A basic buttercream with the addition of Nutella will complement all your favorite cakes. The recipe is so simple and incredibly addicting.
Fresh homemade banana curd is one of the best desserts a banana lover can try!
Bignè are always a crowd pleaser, whether you make them small or large. You may know them as profiteroles, or cream puffs, but basically they are Choux Pastry puffs filled with different flavoured …
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We celebrated Mothering Sunday here in the UK on April 3. This cake is for all mothers being honoured on Mother's Day on May 8. Happy Mother's Day! Crema de fruta (meaning cream of fruit) is a Filipino trifle consisting of a sponge cake base, custard , fruits and gelatine. I converted it into a gateau because it makes a nicer presentation. This is my favourite cake and is the cake I most often make when there's an occasion. It is not too rich and actually is quite refreshing because of the fruit and the jelly. Filipino desserts are sometimes too sweet or all sweet. Adding fruit gives a welcome tangy twist. I used tinned peaches, bananas and strawberries but any fruit of your choice will do. The juice of the tinned fruit is used for making the jelly. The amount is more than the usual jelly glaze. If you use fresh fruits, just substitute that with any fruit juice and add sugar to taste. Give the gelatine time to set properly. I usually make the cake a day ahead and frost it on the day I'm going to serve it. Ingredients for the cake: 1 c. plain flour 2 tbsps. corn flour 1 1/2 tsp. baking powder 1/2 tsp. salt 3/4 c. sugar 1/4 c. oil 4 eggs, separated 1/4 c. water 2 tbsps. lemon juice 1/4tsp. cream of tartar Pre-heat the oven to 350°F /180°C. Line the bottom of three 9" diameter cake pans with baking paper. Set aside. Sift the flour, corn flour, baking powder, salt and 6 tbsps. of the sugar in a mixing bowl. Make a well in the center and to it add the egg yolks, oil, water and lemon juice. Gently mix with a whisk, beginning from the center and slowly incorporating the dry ingredients. Mix until smooth and well blended. Add the cream of tartar to the egg whites and beat with an electric mixer until soft peaks form. Add the rest of the sugar gradually, while beating, until the mixture is stiff but not dry. Add of dollop egg white mixture to the egg yolk mixture and blend. This will slacken the egg yolk mixture and will make it easier to combine the two mixtures. Add all of the egg yolk mixture to the rest of the egg white mixture and fold gently until well combined. Divide the mixture into the 3 prepared baking pans. Give each a sharp tap against a level surface to eliminate large air bubbles and to distribute the mixture evenly. Bake for 20 to 30 minutes or until cake tester comes out clean. Invert into baking racks and cool in the pans. Ingredients for the custard: 1/3 c. flour 1/4 c. sugar 2 c. milk 1 can of condensed milk 5 egg yolks 2 tbsps. butter 1 tsp. rum flavouring or vanilla extract Instructions: Mix the sugar and flour in a heavy bottomed saucepan. Add the milk while whisking. Add the condensed milk and egg yolks. Cook on low heat until thick. Take off the heat and add the butter and the flavouring. Transfer to a bowl and cover the surface with a disc of baking paper to prevent skin from forming. Refrigerate when cooled. Ingredients for the fruit and jelly topping: 1 tin of peach halves or slices, drain and reserve the juice about 8 strawberries 2 bananas 1 tbsp. lemon juice plus 1 tbsp. sugar 1 tbsp. unflavoured gelatin 1/4 c. water 2 tbsps. sugar 1 c. reserved peach juice or any juice Ingredients: Cut up three strawberries and half of a peach into cubes. Slice the bananas and mix with the lemon juice and sugar mixture to prevent it from browning. Slice the rest of the strawberries and peaches for the topping. Set aside 3 tbsps. of the peach juice for brushing the cake layers. Put the gelatine in a small bowl and add 2 tbsps. of the water to make it swell. Mix the rest of the water (2tbsps.) with the sugar in a saucepan and bring it to a boil. Take off the heat and add the gelatine. Stir until the gelatine is fully dissolved then add the juice. Leave to cool and thicken slightly (consistency should be like that of an egg white). Ice cubes could be added to the juice to make the 1 c. needed to quicken this process. To assemble the cake: All the ingredients must be cooled before you assemble. Brush the cakes with the reserved 2 tbsps. of peach juice. Spread one half of the custard on the bottom cake layer and add half of the cubed peaches and strawberries and a few slices of the banana. Top with another cake and do the same, using up the rest of the custard filling. Top with the last cake layer. Arrange the fruits decoratively on top of the cake. Make sure the cake surface is completely covered with fruits so that the jelly is not absorbed into the cake. Wrap foil around the cake and fasten with sticky tape or use a cake ring. This will hold everything in place as the jelly sets. Pour the cooled and slightly thick gelatine gently over the arranged fruits. Prick any bubbles with a toothpick. Refrigerate until set. This can be done a day ahead. To finish the cake: Whip 300 mls. (about 1 1/4 c.) of thick (double) cream and 1/2 c. icing sugar together until thick and fluffy. Ice the cake part of the gateau but leave the fruit topping bare. You can add more fruits on top for decoration. Enjoy. HAPPY MOTHER'S DAY! All rights reserved ©Adora's Box Copyright 2011. Please support Adora's Box by making your Amazon.com and mymemories.com (use the code STMMMS55174) purchases from this site. Click on their respective banners to proceed to their websites. It will not cost you a single cent more but will help sustain this blog. Thank you. You might also like Italian Apple Cake Peach and Mango Trifle Pineapple Upside Down Cake Lemon Curd and Blueberry Cheesecake Thanks for dropping by. It would be nice if we could meet up on FACEBOOK or TWITTER.
You only need 3 main ingredients to pull off this deliciously simple vegan coconut frosting! Insanely good, this frosting takes just a few minutes to whip together, plus goes great on EVERYTHING. So what are you waiting for?
Vegan Coconut Whipped Cream and Frosting is made with whipped, full fat, coconut milk with pure vanilla extract and sweetened with maple syrup.
Wil je eiwit niet stijf worden of zitten er vlokken in? Met deze tips en trucs voorkom je dat je opgeklopte eiwit ooit nog zal mislukken!
Small batch vanilla butter free frosting is made with coconut milk and coconut oil, and just as tasty as traditional buttercream. The vanilla frosting without butter is exceptionally creamy and perfectly flavored with vanilla. Frost your favorite cakes or cupcakes with the frosting or use it as a filling between two cookies!
Here're my top 3 proven methods to make homemade dulce de leche. From stovetop to Instant pot, I've explored different ways to make homemade version and I'm ready to report my findings.
This pistachio ganache is creamy, decadent, and perfect for filling macarons, cupcakes, and cakes!
Substitute the amount of water in the cake mix directions with the same amount of buttermilk, plus 1 or 2 tablespoons more, as buttermilk is slightly thicker.
This Cream Cheese Frosting recipe is thick, creamy and silky smooth. It's ideal for coating cakes, piping on top of cupcakes or spreading on top of brownies!
Pour moi, le gout était parfait !
How to make Italian Pastry Cream (Crema Pasticcera) from scratch in only 10 minutes. This smooth and creamy vanilla pastry cream can be used for so many delicious desserts from Italian doughnuts, pastries, cakes or tarts, the list is endless!
