It might seem a bit strange to see a recipe for a carrot cake, but I guarantee that the flavour is perfect.

It is soft, moist, simple and very delicious. I would heartily recommend it to all of you.

INGREDIENTS FOR THE BISCUIT :

600 g of carrots

50 g of chopped walnuts

25 g of ground walnuts

300 g margarine for cakes ( or butter )

225 g of sugar

6 eggs

450 g of flour

1 package of vanilla sugar

1 package of baking powder

a pinch of salt

1 ½ spoon of cinnamon

150 ml of milk

INGREDIENTS FOR TOPPING :

Lemon peel from one lemon

1 tea spoon of lemon juice

180 g of powdered sugar

350 g of cottage cheese for cakes

FOR DECORATION :

marzipan carrots

pistachios ( chopped )

Oreo Cookies ( ground )

PREPARATION :

1 . heat the oven to 180 degrees…

2 . cover the bottom of the tin with parchment paper and coat the edges of the tin with margarine …

3 . clean the carrots and grind them …

4 . mix margarine, sugar and vanilla sugar well, then add eggs – one by one. Mix each added egg for 2 to 3 minutes …

5 . add cinnamon, baking powder and salt into the flour and mix everything with a spoon.…

6 . add flour and milk to eggs in turns , then add ground walnuts and mix everything well …

7 . when everything is mixed well, add chopped walnuts and ground carrots and stir lightly and then pour it in a prepared tin with a diameter of 26 cm …

8 . bake the biscuit for ca . 45 to 55 minutes, depending on your oven …

9 . after 10 minutes take the biscuit out of the tin and let it cool completely …

10 . mix cheese, lemon juice + peel and powder sugar till lumps disappear …

11 . pour the topping on the cake in such a way that a little cheese is pouring down the edges …

12 . decorate the cake with carrots, sprinkle it with ground cookies and pistachio … ( SEE THE VIDEO !!! )

NOTES AND ADVICE :

All ingredients for biscuit must have room temperature.

If you use a silicone tin, just coat it with margarine, sprinkle with flour and shake off the excess.

 

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I think this is an ideal recipe for all of you who are not keen on wafers. As soon as you taste them, you will love them.

INGREDIENTS :

700 g of fried hazelnuts ( ground )

400 ml of milk

250 g of margarine for cakes

180 g of sugar

250 g of baking chocolate

3 spoons of rum

1 package of wafers ( 38 x 28 )

PREPARATION :

1 . Put the milk, margarine, sugar, chocolate and rum into a smaller pot and let the ingredients boil, while stirring them periodically …

2 . add the fried hazelnuts into cooked milk, mix everything well and let the filling cool down…

4 . divide the filling into four equal parts, coat each wafer abundantly and evenly …

5 . cover the coated wafers with transparent foil and put some weight on them, for example books …

6 . leave the wafers on a cool place overnight and cut them the following day …

NOTES AND ADVICE :

Cut the wafers into bigger cubes.

Always cut the wafers with a sharp knife.

 

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This is a cake is for all coffee tasted Buttercream’s lovers. The cake is very elegant, fast and simple to prepare.

INGREDIENTS FOR THE BISCUIT: 

140 g flour

150 g of sugar

170 g of butter( or margarine for cakes )

3 eggs

1 ½ tea spoon of baking flour

80 g of ground walnuts

2 ½ tea spoons of instant coffee ( Nescafe )

1 tea spoon of hot water

TOPPING FOR THE BISCUIT :

80 ml of milk

½ tea spoon of instant coffee ( Nescafe )

BUTTERCREAM :

250 g of margarine for cakes (or butter)

200 g of condensed milk

2 tea spoons of hot water

1 tea spoon of instant coffee (Nescafe )

PREPARATION :

1 . mix sugar and butter well, and add one by one egg (mix every egg for ca. 3 minutes) …

2 . dissolve instant coffee in hot water …

3 . sift flour and baking powder into the mixture, add ground walnuts and Nescafe …

4 . stir everything well, cover the bottom of the tin with parchment paper, margarine the edges, pour the biscuit into diameter 20 tin. ..

5 . put the biscuit into the preheated oven at 180 degrees for ca. 25-30 minutes…

6 . Leave the baked biscuit in the tin for 10 more minutes, then put it out and leave it to cool completely …

7 . Slice the biscuit in half …

8 . dissolve instant coffee in hot milk, divide the topping into two equal parts and coat both biscuits evenly ( leave the topped biscuit aside ) …

9 . to make buttercream mix margarine well, so that it gets almost white, add condensed milk and mix for 5 more minutes …

10 . dissolve instant coffee in warm water and add it to butter and mix 2 more minutes …

11 . put one part of the cream on the first biscuit, then put the other biscuit on the cream, after that cover the whole cake with cream, but leave ca. 3 full spoons for decorating the cake …

12 . put the rest of the cream in a piping bag and decorate the cake with meringues and walnuts … WATCH THE VIDEO !!!

NOTES AND ADVICE:

All ingredients must have the same room temperature …

If you want to make a bigger cake watch the table for calculating cake tins on my blog.

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Sachertorte has been famous since the 18. century. During his schooling ( 1843-1892 ) Eduard Sacher completed his well-known torte. In 1876 the Sacher hotel was built, and in the same year Eduard offered his famous cake to the hotel and since then Sachertorte has been considered one of the most prominent Viennese confectionaries. It is hard to go to Vienna and not to try the celebrated Sachertorte. Of course I cannot give you the original recipe, as I do not have it, but you might like this version of mine.

INGREDIENTS :

FOR THE BISCUIT:

200 g . of dark chocolate ( 60 % )

150 g . of butter( or margarine for cakes )

7 eggs

120 g . of powdered sugar

95 g . of sugar

95 g . of flour

45 g . corn-starch

60 ml . of whiskey or brandy

60 g . of almonds ( ground )

1 package of baking flour

TOPPING FOR THE BISCUIT :

½ lemon juice

200 ml . of warm water

50 g of apricot jam

FILLING:

300 g  of apricot jam

CHOCOLATE GLAZE :

250 g of baking chocolate

7 ½ spoons of water

10 g sugar

125 g of margarine for cakes

2 ½ spoons of oil

PREPARATION :

1 . heat the oven to 180 degrees…

2 . melt the chocolate and butter on steam …

3 . mix egg-whites to the half and add powdered sugar and go on mixing till the egg-whites become stiff and shiny. Put the egg-whites aside …

4 . mix yolks and sugar to become creamy and add warm chocolate lightly ( chocolate must not be hot)

5 . mix everything well to enable all the ingredients to get homogenous …

6 . then sieve the flour, baking powder and corn-starch to avoid appearing of lumps and add almonds, brandy or whiskey …

7 . mix everything well and add egg-whites in small amounts and mix them into the chocolate mixture with light, circular movements …

8 . cover the bottom of the tin (diameter 26) with parchment paper and butter the edges and pour the mixture into the tin …

9 . put the biscuit into the preheated oven for 30-40 minutes…

10 . before taking the biscuit out of the oven, use a toothpick to make sure that the biscuit is baked properly. Stab a toothpick in the middle of the biscuit and if the toothpick remains completely clean, the biscuit is baked …

11 . take the biscuit out of the oven and leave it aside for 10 minutes and then take it out of the tin..

12 . leave the biscuit to cool completely and in the meantime prepare the topping …

13 . squeeze half a lemon into warm water and add marmalade and stir well …

14 . divide the topping in three equal parts, so that each layer of biscuit is soaked equally …

15 . put the topping aside …

16 . when the biscuit has cooled and before we cut it into layers, we should prepare chocolate glaze …

17 . put all the ingredients for the glaze in a bowl and melt them, take it away from the cooker to make the glaze cool to the right temperature till you prepare the cake to the end.…

18 . cut the biscuit into three equal layers and first coat the middle layer with topping and then with half marmalade ( 150 g ) , put the upper layer on it and coat it with topping and marmalade and at the end put the lower layer on the top of the cake and coat it with topping …

19 . pour warm (not hot) chocolate glaze over the cake and put it in the fridge for 15 – 20 minutes …

20 . In the end decorate the cake with pistachios

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