Strawberry Mazarin Dream

We really miss the summer…. And what other way to recreate great summer memories than a cake with strawberries?

The recipe is found on our favorite chocolate blog from which we often find inspiration (we thank Maja for her chocolate generousness). This particular cake is a modernized version of a strawberry tart, but with a more light consistency and a fresher taste of both strawberry and sour cream.

It is nothing less than fabulous (especially if you miss the summer and all the good it brings)!

 

Ingredients (10 servings)

Mazarin cake:

1 cup butter, room temperature

1 cup marzipan, grated

1 cup granulated sugar

3 eggs

1/2 cup flour

 

Chocolate ganache:

1/2 cup dark chocolate chips (i have used Amedei Toscano Black)

1/10 cup cream

1/2 tbsp. butter

 

Vanilla cream:

1/3 cup cream

1/3 cup sour cream

1 vanilla pod, seeds only

20-30 strawberries

 

Mazarin cake:

Whisk together butter and sugar until it get s light and fluffy. Add the grated marzipan and whisk until just combined.

Add one egg at a time and whisk until just combined. Then shift in flour and fold until the batter is combined and smooth.

Add the batter to an 8-inch springform pan covered with baking paper, and bake at 350F for 40-50 minutes or until a toothpick comes out clean. Let cool completely before removing the cake from the springform.

 

Chocolate Ganache:

In a heatproof bowl bring together chocolate, cream and butter. Melt over a pan of simmering water until the ganache is combined and shiny.

Add on top of the cooled mazarin cake.

 

Vanilla Cream:

Whisk the cream and seeds from the vanilla pod. Whisk until the the cream forms soft peak. Be careful not to over whisk. Add the sour cream and fold until evenly combined.

Pour over the chocolate ganache and decorate with strawberries 🙂

Serve with a good cup of coffee or an glass of sparkling wine.

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Bon Appétit!

Ingredients (10 servings)

Mazarin cake:

225 g butter, room temperature

250 g marzipan, grated

250 g granulated sugar

3 eggs

1.25 dl flour

 

Chocolate ganache:

80 g chocolate chips (i have used Amedei Toscano Black)

0.25 dl cream

1/2 tbsp. butter

 

Vanilla cream:

0.80 dl cream

0.80 dl sour cream

1 vanilla pod, seeds only

20-30 strawberries

 

Raspberry and White Chocolate Cake

Today it’s Valentine’s day which for many people symbolizes love and friendship and most of us choose to spent the day with someone special. We were going to have a dear friend over for dinner, but unfortunately the date was cancelled, as I have a whiplash that often prevents me from doing any social activities.

When these days show up, all I want is some love and comfort food. As I am married with the most caring and food loving guy in the universe, neither care or comfort food is a problem – especially not on Valentine’s day. Thus, we have made a deal, that he makes a delicious steak and I put together a cake for dessert.

Due to the pain in my neck, I needed to come up with something quick and easy, so that I could get back in bed. Opening the freezer I quickly found a 1/2 pound of raspberries and as I alway have some delicious white chocolate in the house, it was an easy decision that this years Valentine’s cake were going to be a raspberry and white chocolate cake.

THe recipe is self-made and I must admit that the result is surprisingly spongy, creamy and delicious.

 

Ingredients (12 servings)

1 stick butter, room temperature

1/2 cup granulated sugar

3 large eggs, room temperature

1 1/4 cup flour

1 tbsp. vanilla extract

1 1/2 tbs. baking powder

1/4 tbs. salt

3/4 cup buttermilk

1 tbsp. lemon zest

1/2 pound raspberries

1/2 cup white chocolate chips (I prefer to use Amedei Toscano White)

 

In one bowl whisk together flour, salt and baking powder.

In another bowl whisk together butter and sugar until light and fluffy with an electric mixer, then add one egg at a time and whisk thoroughly between each egg. Now add vanilla extract and whisk again.

Shift in flour mixture i two batches, alternating with buttermilk. Whisk until just combined and smooth. Fold in lemon zest and chocolate chips (if your chocolate chips are big, you might want to chop then into smaller pieces).

Add half of the batter into a 6 inch greased springform pan and bake at 350 degrees fahrenheit for about 25-30 minutes or until a toothpick comes out clean. Let rest on a wire rack for 10 minutes before removing the cake from the springform. Do the same with the other half of the batter.

Serve serve warm with whipped cream or sour cream mixed with vanilla beans.

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Bon Appétit!

Ingredients (12 servings)

113 g butter, room temperature

125 g granulated sugar

3 large eggs, room temperature

155 g flour

1 tbsp. vanilla extract

1 1/2 tbs. baking powder

1/4 tbs. salt

1.8 dl buttermilk

1 tbsp. lemon zest

225 g raspberries

60 g white chocolate chips (I prefer to use Amedei Toscano White)

 

Delicious Cheese Cake

My husband and I met back in 2009 and after only a few weeks he asked me to come visit Atlanta where he grew up. I immediately panicked as I hate to fly, but I also knew that he was the one – my soulmate and I therefore decided to go.

Even thought we had only known each other for a few weeks we had both discovered a common passion: food! Another thing we had already discovered was our disagreements on the concept of cheese cake – he loved it, I hated it. He therefore invited me to The Cheesecake Factory on our first day in Atlanta. This day I realized the true potential of a great and delicious cheese cake. For those of you who don’t know, there two kinds of cheese cake: the baked one and the unbaked one with gelatin – in Denmark we most often get the unbaked one, so I really didn’t had anything to compare with.

Since that day I have loved all sorts of cheese cake and will try to upload as many different recipes as possible.

This recipe I got from my mother-in-law who baked it for the boys (my husband and his two younger brothers) when they were kids – and I must admit, it is delicious!

Trafitional Cheese Cake 16

Ingredients (12 large servings)

6 oz. crackers, crushed

1/4 cup granulated sugar

1/2 tsp. cinnamon

1 stick butter

4 eggs, separated

2 cups sour cream

1 tsp. vanilla extract

1 cup granulated sugar

2 tbsp. flour

1/4 tsp. salt

1 pound cream cheese, room temperature (don’t use low-fat)

 

Combine the first four ingredients (crushed crackers, 1/4 cup sugar, cinnamon and melted butter). Press into a 9-inch springform pan and bake at 350 degrees fahrenheit for 10 minutes and let cool.

Beat egg whites and 1/4 cup sugar until stiff with soft peaks and set aside. Without washing the beater, beat egg yolks until light and thick and add sour cream and vanilla extract. When combined, beat in rest of the sugar, flour, salt and cream cheese. Mix well and make sure that the texture is smooth and fluffy. When the right texture is reached, fold in egg whites until just combined. Be careful that you only fold – not whisk, as whisking will ruin the fluffiness of the cake.

Traditional Cheese Cake 1_Fotor_Collage

Traditional Cheese Cake 2_Fotor_CollagePour the texture into the springform pan and bake at 350 degrees fahrenheit for 55-60 minutes or until a toothpick comes out clean. Cool down and refrigerate for at least 12 hours  before serving.

Traditional Cheese Cake 17

This cake was made for a 25th surprise birthday party. It it covered with whipped cream and jelly covered berries 🙂

 Bon Appétit!

Ingredients (12 large servings)

170 g crackers, crushed

0.6 dl granulated sugar

1/2 tsp. cinnamon

113 g butter

4 eggs, separated

5 dl sour cream

1 tsp. vanilla extract

2.5 dl granulated sugar

2 tbsp. flour

1/4 tsp. salt

450 g cream cheese, room temperature (don’t use low-fat)

Spongy Carrot Cake with Cream Cheese Frosting

A friend of mine asked if I wanted to help her bake and decorate a carrot cake for her sisters 9th birthday this weekend. I actually don’t know why she asked, as I know that she is a fabulous cake baker herself. But of cause I want to help a friend and together we made this delicious carrot cake with cream cheese frosting.

We discussed a while before choosing the heart-shaped design with the orange/yellow flowers made in fondant. We chose not to cover the whole cake in fondant as it wound ruin the lovely taste of carrot cake combined with the fluffy cream cheese frosting.

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Ingredients (20 servings)

1 1/2 cup sugar

1 1/4 cup canola olie

4 eggs

2 1/3 cup all-purpose flour

1 tbsp. cinnamon

1 tsp. salt

2 tsp. baking soda

1 tsp. baking powder

2 1/2 cups shredded carrots

 

Cream Cheese Frosting

2 cups cream cheese (room temperature)

1 1/2 cup confectioners sugar

1 tbsp. vanilla extract

 

Whisk sugar and olie together in a mixing bowl. When combined add one egg at a time and whisk thoroughly between each egg.

I another bowl combine flour, cinnamon, salt, baking soda and baking powder. When combined shift the dry ingredients into to bowl with dry ingredients and fold them together until just combined. Now add the shredded carrots and fold carefully until the dough reaches a soft and smooth texture. It is important that you fold and not whisk as whisking might ruin the fluffiness in the dough and thereby the final texture of the cake.

Pour the dough into two 8 inch greased springforms (or as I have done this time, in my favorite heart-shaped baking pan i two different sizes). and bake for 45-55 minutes at 350 degrees fahrenheit or till a toothpick comes out clean. Leave to rest in a wire reck for 10 minutes before removing it from the baking form.

 

Cream Cheese Frosting:

Whisk together all ingredients until smooth and fluffy. Decorate the cake when it has reached room temperature, if the cake is to warm the frosting will melt.

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Bon Appétit!

Ingredients (20 servings)

375 g sugar

3.1 dl canola olie

4 eggs

300 g all-purpose flour

1 tbsp. cinnamon

1 tsp. salt

2 tsp. baking soda

1 tsp. baking powder

3.75 dl shredded carrots

 

Cream Cheese Frosting

500 g cream cheese (room temperature)

3.75 dl confectioners sugar

1 tbsp. vanilla extract