While you are preparing this Bundt cake, and while it is being baked in your oven, a smell of Christmas will be spreading around your kitchen.

If you like the taste of gingerbread and cinnamon, this Bundt cake will enchant you, especially when you take a cup of warm milk with it.

INGREDIENTS : 

200 g of margarine for cakes ( or butter )

200 g of sugar

200 ml of red wine

1 tea spoon of cinnamon

1 spoon of cocoa

1 package of baking powder

4 eggs

400 g of flour

1 package of vanilla sugar

a pinch of salt

1 tea spoon of gingerbread spices (spoon full)

100 g of ground walnuts

FOR CHOCOLATE GLAZE :

400 g of white chocolate

4 spoons of oil

FOR COATING THE TUBE PAN :

margarine for cakes

flour

PREPARATION OF BUNDT CAKE :

1 . margarine a tube pan and put it in the fridge …

2 . preheat the oven to 180 degrees …

3 . mix sugar, vanilla sugar, pinch of salt and margarine well …

4 . add eggs gradually, one by one and keep mixing for ca. 3 minutes

5 . add walnuts and wine…

6 . mix all other dry ingredients and add to the mixture, keep mixing for ca . 1 – 2 minutes …

7 . take the tube pan out of the fridge and sprinkle it with a little flour, and shake out the excess …

8 . pour the batter into the tube pan and put it into the hot oven to 180 degrees for ca. 50 min ( it depends on your oven) …

9 . take the baked Bundt cake out of the oven and leave it aside for 10 minutes. Then get it out of the tube pan to let it cool down …

10 . if wished, you can even the Bundt cake’s bottom …

11 . wash the tube pan thoroughly and dry it well …

PREPARATION OF CHOCOLATE GLAZE :

1 . chop the chocolate …

2 . boil the water and take the pot away from the cooker …

3 . put the bowl on the pot and then add 2/3 of chocolate and oil into the pot and let the chocolate melt …

4 . when the chocolate has melted, take the bowl away from the pot with water and add the rest of 1/3 chocolate …

5 . let the chocolate melt and stir well …

6 . pour a part of chocolate into the tube pan and distribute it evenly across the tube pan and coat the middle of the tube pan with a brush …

7 . pour the rest of the chocolate and repeat the procedure of coating … SEE THE VIDEO !!!

8 . put the Bundt cake back into the tube pan and leave it in the fridge for ca. 4 hours, best overnight…

9 . take the Bundt cake out of the fridge and take it away from the tube pan immediately …

NOTES AND ADVICE :

This way of chocolate melting is very important, so that chocolate can have the right temperature for being used in various cakes.

When 2/3 of chocolate is melted on steam, and then you add 1/3 of chocolate, then the chocolate reaches particular temperature which should be ca . 28, 29 degrees for white chocolate.

When you melt the chocolate this way, you avoid your chocolate to be too thin for further use , you avoid your chocolate to be soaked up into the biscuit and the glaze will stay shiny and it will not become matte.

It is important to take the Bundt cake out of the tube pan IMMEDIATELY after you have taken it out of the fridge, because chocolate gets soft very quickly.

If you have evened the bottom of the Bundt cake and you now have some biscuit left, simply add some apricot jam to the biscuit, little by little, and press it with your hand to get a sticky mixture, out of which you can form nut-sized balls.

If wished, you can roll the balls into coco flower, ground walnuts, almonds, etc. …

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Choco Crossies are a fantasy for all lovers of chocolate, peanuts and cornflakes.

Out of only four ingredients you get excellent Choco Crossies which are very quick and easy to prepare.

INGREDIENTS :

100 g . of unsalted peanuts

100 g . of cornflakes

200 g . of milk chocolate

200 g . of dark chocolate

PREPARATION :

1 . put water into a pot and let it boil …

2 . put a suitable bowl on the pot with water …

3 . when the water boils turn the cooker off …

4 . put chocolate into the bowl and let it melt on steam …

5 . in the meantime clean the peanuts …

6 . when the chocolate is melted add peanuts and cornflakes …

7 . stir well so that all ingredients become homogenous …

8 . cover a baking tray with parchment paper and form small ribbons with small spoons …

9 . leave Choco Crossies aside to cool down and to harden …

10 . serve and enjoy …

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What to tell you about these sweet mini horns, they are a real pleasure for your taste buds. You get 64 mini horns from this mixture and when I make them, they disappear at the speed of light.

INGREDIENTS FOR PASTRY :

200 g of milk spread ( i.e. Philadelphia )

200 g of cold butter ( or margarine for cakes )

300 g of flour

OTHER INGREDIENTS :

100 g of ground walnuts

90 g of sugar

90 g of brown sugar

1 tea spoon of grated lemon peel

1 tea spoon of cinnamon

1 package of vanilla sugar

PREPARATION :

1 . make very sticky pastry out of the stated ingredients …

2 . put the pastry on transparent foil with a spoon, wrap it well and leave it the fridge overnight…

3 . the next day put the walnuts, all three sorts of sugar, lemon peel and cinnamon in a bowl, and mix well just with a spoon …

4 . divide the mixture of dry ingredients in 4 small bowls evenly, so that each bowl contains the same amount of dry mixture …

5 . take the pastry out of the fridge and divide it in 4 equal parts while the pastry is still on the foil …

• EACH BALL OF PASTRY HAS ITS BOWL WITH DRY MIXTURE •

6 . take one ball of pastry and put other three balls back into the fridge to let the pastry stay cool, so you can work with it more easily …

7 . put 2 spoons of walnut mixture on the work top, roll the first part of pastry over it from all sides, so it stops being sticky …

8 . form a ball out of the pastry and roll it out in a circle with a diameter of ca. 26 cm

• IT IS OBLIGATORY TO SPRINKLE THE PASTRY WITH WALNUT NUTS FROM BOTH SIDES WHILE ROLLING IT OUT, DURING ROLLING YOU SHOULD TURN THE PASTRY OVER TO AVOID ITS STICKING •

9 . cut the pastry in 16 equal parts … SEE THE VIDEO !!!

10 . roll the horns up ! Roll the outer and wider part towards the inner corner …

10 . line the horns on a big baking tray covered with parchment paper, do not forget to leave a small distance among them …

11 . put mini horns in the pre-heated oven at 175 – 180 degrees and bake them for ca . 16 minutes (it depends on your oven) … Horns are ready when they get a light golden colour …

NOTES AND ADVICE :

Horns are still soft when you take them out of the oven, so do not be deceived and do not think they are not baked well enough.

Mini horns have to be cooled down completely to be ready for gastronomic enjoyment.

If you eat the horns warm, you will have a feeling that the pastry is raw from inside, because butter has not hardened yet, so let them cool down completely.

Baked horns must not be put one over another if they are hot or warm, because they will stick together.

 

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My children adore Halloween, they like wearing scary costumes, go from house to house, knock on the doors and ask for sweets. Of course I prepare something for Halloween, too and this time I want to share this nice Halloween cake with you.

INGREDIENTS FOR THE BISCUIT :

( use a 250 ml. cup )

4 eggs ( L )

2 packages of vanilla sugar

1 cup of sugar

½ cup of mineral water

½ cup of oil

1 ½ cup of flour

1 package of baking flour

10 g . of cocoa

100 g . of ground almonds

Black food colouring in powder ( if wished )

Butter for coating the baking tin

FOR THE FILLING :

600 ml . of cream

750 g . of white chocolate

1 cream fix

150 g . of pistachios

green food colouring ( if wished )

FOR DECORATION :

100 g . of Oreo biscuits

fondant – white, orange, brown, green

black food colouring ( paste )

3 – 5 biscuits ( if wished)

PREPARATION OF THE FILLING :

1 . chop pistachios in the blender, as fine as possible …

2 . put the cream into a pot and let it boil, then turn the cooker off and add chocolate, stir till the chocolate melts completely …

3 . when chocolate is melted, add ground pistachios and put the filling into the fridge over night …

4 . the following day mix the filling well and add green colour and cream fix, mix till everything gets homogenous …

PREPARATION OF BISCUITS :

1 . heat the oven to 180 degrees …

2 . cover the bottom of the tin ( diameter 26 ) with parchment paper and coat the edges with butter …

3 . mix eggs, sugar and vanilla sugar to make a nice cream and add mineral water and oil and go on mixing for 2 – 3 minutes …

4 . add black colour and mix just to enable the colour to get homogenous with the mixture …

5 . sift the flour , cocoa and baking powder, and add ground almonds and then mix with light circular motion to enable the mixture to get homogenous …

6 . pour the biscuit into a rectangular baking tin ( or into a round one ) and bake it for some 40 – 45 minutes ( it depends on your oven )

7 . leave the baked biscuit in the tin for 10 minutes, then take it out and let it cool completely …

FILLING AND DECORATING THE CAKE :

1 . cut the cooled biscuit 2 times, so you get three thin layers …

2 . put a round piping tip on the decorating bag and pour the filling in …

3 . pipe larger meringues so that they slightly go over the boarder of the biscuit …

4 . squeeze some filling in the middle and smooth it , then put another layer and cream on it and do the same with the third layer …

5 . the last layer covered with cream must be uneven ( make hollows with a spatula or spoon ) , chop Oreo biscuits in the blender and sprinkle them on the surface of the cake …

6 . at the end decorate Halloween cake with ghosts, pumpkins etc. …

DECORATION :

To make fondant ghosts and pumpkins SEE THE VIDEO !!!

NOTES AND ADVICE :

You can prepare the biscuit a day earlier as well, when it cools, wrap it in transparent foil and put it in the fridge.

This cake can be prepared for birthdays or other occasions, just decorate it in another way.

Food colour is not obligatory in the cake.

You can put nuts into the filling instead of pistachios .

   

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