BANANA CHOCO HAZELNUT CAKE
For the Banana Cake:Banana4-671x940

3 ripe bananas
100 g unsalted butter, softened
200 g sugar
2 eggs
1 teaspoon vanilla extract
125 ml plain Greek yogurt or sour cream
200 g all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

For the Chocolate Ganache:

225 g chocolate – about 65%
175 ml heavy cream

For the Nutella Buttercream:

3 egg whites
200 g sugar
150 g unsalted butter, softened
1 teaspoon vanilla extract
85 g  Nutella

Pre-heat oven to 175 degrees Celsius.  Prepare two 15 cm round pans.

Mash ripe bananas in a mixing bowl with a potato masher or fork and set aside.

Sift together the dry ingredients and set aside.

In the bowl of an electric mixer, beat the butter with a paddle attachment until smooth.

Add in the sugar, and mix until light and fluffy.

With the mixer on low, add in the vanilla and eggs – one at a time.

Stop the mixer.  Scrape down the sides and bottom of the bowl.

With the mixer on low, add in half of the dry ingredients.

Mix in the yogurt or sour cream.

Add in the remaining dry ingredients and mix until just combined.

Fold in the mashed bananas until combined.

Pour batter into prepared pans and bake until golden – about 22-25 minutes for the recommended size.

Cool on a wire rack.

Invert the cakes out of the pans once they are cool enough to handle.

Cool completely before slicing each cake in half horizontally to create four layers of cake.

TO MAKE THE GANACHE: Chop the chocolate and place in a heat-safe bowl.  Heat the cream over medium-low until it starts to simmer.  Be careful not the burn the cream!  Once it starts to come to a low simmer, pour over the chopped chocolate.  Let sit 30 seconds before whisking together until smooth.  Let cool before use.

TO MAKE THE BUTTERCREAM: Place egg whites and sugar in the bowl of an electric mixer.  Whisk until combined.

Fill a medium saucepan with a bit of water and place over medium heat.

Place the mixing bowl on top of the saucepan to cream a double-boiler.

Heat, whisking occasionally, until the egg mixture is hot to the touch.

Once hot, remove from heat and place bowl on mixer.

Whisk on high until the bowl of the mixer becomes room temperature.

Swap out the whisk attachment for the paddle.

With the mixer on medium-low, add in the vanilla, butter, and Nutella.

Once added, mix on medium-high until smooth.

ASSEMBLE: Slice cooled banana cakes in half, horizontally, to create four layers of cake.

Spread a layer of ganache on top of the bottom layer of cake.  I prefer just a smear of ganache, as this cake gets rich fast.

Add a layer of buttercream on top of the ganache.

Place the second layer of cake on top of the buttercream and repeat.

Ice with the remaining buttercream.

Garnish with chopped, touted hazelnuts – if desired.SAMSUNGP.S. Hey, hey.. The holiday season is over.. and here is one of the cakes I made during that time.. This one is super rich in taste and will please chocolate and banana lovers..

Recipe from http://thecakeblog.com

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*HUMMINGBIRD CAKE..

January 12, 2014

HUMMINGBIRD CAKE..

360 g plain flourhummingbirdcake
1 tsp bicarbonate of soda
1 tsp salt
1/2 tsp ground cinnamon
400 g sugar
225 g blitzed fresh pineapple
2 ripe bananas, mashed
150 g chopped pecans
3 eggs, lightly beaten
250 ml sunflower oil

CREAM CHEESE ICING
150g cream cheese
1 tsp vanilla extract
225g icing sugar

pecans for decorating
1. Preheat oven to 170°C. Grease and line the base of three 20cm cake pans.
2. Sift flour, soda and spices into a large bowl. Add sugar, pineapple, banana, pecans, eggs and oil. Stir to combine.
3. Spread into lined pans and bake for 25-30 minutes or until a skewer inserted into the centre comes out clean. Place on a rack and set aside to cool.
4. To make icing, place cheese, vanilla and icing sugar in an electric mixer and beat until smooth. Spread on top of 2 cooled cakes and layer them up. Then spread the remaining frosting on the top and sides of the cake, covering the whole cake. Garnish with pecans if desired.

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P. S. As it was my New Years cake.. then I did a bit more then just decorated with pecans.. I used gingerbread cookies, cranberries, glazed cranberries and some chopped truffles..

IMG-20140105-WA0003..and the cake itself is super tasty, I recommend it to everybody as long as you like pineapple and banana as those are the dominant tastes.. but be careful with the fruit.. don’t put too much or the sponge will not rise..

Enjoy, k.

recipe from “World’s Best Cakes” by R. Pizey

*BOSTON CREAM PIE..

December 14, 2013

BOSTON CREAM PIE

FOR THE SPONGE:002 (2)
6 eggs
200 g caster sugar
160 g plain flour
25 g corn flour
30 g melted sugar

FOR THE FILLING
300 g creme patissiere
    60 g caster sugar
    250 g full fat milk
    vanilla pod
    3 egg yolks
    30 g plain flour
    1 tbsp corn flour
125 g whipped cream

FOR THE TOPPING
200 g dark chocolate
100 ml double cream

TO MAKE THE SPONGE
1. Preheat the oven 170 degrees Celsius. Grease and line 21 cm round tin cake with baking parchment.
2. Whisk eggs until white and foamy. Slowly add sugar and beat until three times more in size.
3. Sift together in a bowl the flour and cornflour and fold in the egg mixture, lastly fold in the melted butter.
4. Pour the mixture into the tine and bake for 35 min or until a cocktail stick inserted into the centre comes out clean.
5. Remove the cake from the oven, allow to cool for 10 min in the tin, then turn out onto a wire rack and remove the parchment.
6. Chill the sponge, keep in a fridge for an hour to firm up before assembling.

TO MAKE THE FILLING
7. In the pan, put half of the sugar with milk and vanilla seeds.
8. In a round bottomed bowl whisk together egg yolks and the rest of the sugar, followed by the flour and cornflour.
9. Bring the milk to the boil and pour over the egg mixture, whisk to combine completely.
10. Pour back into the pan, on a medium heat, and whisk continuously for 10 min until thick and flour is completely cooked.
11. Pour into  a deep bowl and cover with film, ensuring that it touches the surface to prevent a skin forming, set in the fridge for an hour.
12. When chilled soften it up and add the whipped cream.

13. To assemble the cake, cut the sponge horizontally, brush off the excess crumbs. Spread the cream evenly, place the other layer on top, press slightly.

TO MAKE CHOCOLATE GANACHE
14. Melt the chocolate in a hot water bath, when melted pour the cream onto the chocolate, whisk fast to combine fully.
15. Use instantly. Pour over the top of the cake, let it spill over the sides.
16. Allow to set before serving.

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P. S. Made this one for my birthday dinner with my family.. It was lovely.. and for the first time the creme patissiere came out perfect..

Enjoy, k.

recipe from “World’s Best Cakes” by R. Pizey

*RED VELVET CAKE..

December 2, 2013

RED VELVET CAKE

FOR THE CAKE001
150 g butter, softened
320 g sugar
3 eggs
300 g plain flour
220 ml buttermilk
1/2 tsp salt
vanilla
20 g cocoa powder
2 tbsp red food colouring
1 tbsp white wine vinegar
1 tsp bicarbonate of soda

FOR THE FROSTING
250 g butter, softened
200 g icing sugar
500 g cream cheese
vanilla

1. Preheat the oven 170 degrees C. Grease and line 2 round tins 21 cm with baking paper.
2. Cream the butter and sugar together until light and fluffy.
3. Whist the eggs, add half of them to the butter, then add a spoon of flour, then the rest of the eggs.
4. Add half of the buttermilk, then the rest of the flour, then the rest of the buttermilk.
5. Next, add the salt, vanilla and sifted cacao powder, lastly add food colouring.
6. Mix the soda into the vinegar, then add to the cake mixture.
7. Divide the mixture in two parts and bake for 25 min or until the cocktail stick comes out clean.
8. Remove from the oven, allow to cool for 10 min then turn out onto the wire rack; remove the baking paper.
9. MAKE THE FROSTING: place the butter into the mixer, add icing sugar slowly and mix until smooth, then add the cream cheese and vanilla and beat  until smooth.
10. Use one third of the cream to sandwich the cakes together then use the rest to cover the top and sides.
11. Leave in the fridge before serving. 

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P. S. Finally I did this, one of my friends was pestering me about making this cake for years.. and here it is.. my Birthday Cake 2013.. :) And I loved it.. so moist and moderately sweet.. Unfortunately don’t have a single pic with a cut cake.. and I am sure next time I will make red velvet cupcakes..

Enjoy, K.

recipe from “World’s Best Cakes” by Roger Pizey

DOBOS GATEAU..

October 29, 2013

DOBS GATEAU

FOR THE SPONGE003
150 g plain flour
pinch of salt
6 eggs, separated
225 g powdered sugar
vanilla

FOR THE CREAM
150 g bitter dark chocolate
430 g soft butter
225 g powdered sugar
2 tbsp. cacao

FOR THE CARAMEL
200 g sugar
45 ml water
1 tbsp.. butter
2 tsp. fresh lemon juice
12 hazelnuts

1. Preheat the oven to 180 degrees C. Line 23 cm cake tin with loose base with baking paper.
2. Sift the flour and salt in a bowl. In another bowl, whip the egg yolks with 125 g powdered sugar till light and fluffy.
3. Whip the egg whites in foam, slowly add the rest of the sugar till the foam is stiff and shiny. Slowly mix in the flour.
4. Fill 150 g of dought in the tin, bake for 5-8 min till golden. Leave in the tin for 5 min, then remove and clean the tin, then fill in the next portion of dough, continue till all the dough is baked, should make 5 or 6 layers.
5. MAKE THE CREAM: melt the chocolate in a hot water bath, whip the cream till fluffy, add the sugar, cacao, and the chocolate.
6. Stack the cake; place one layer on a plate, ice it with cream, do that till only one layer is left. Put the last layer on a large plate.
7. MAKE THE CARAMEL: in a heavy pot, slowly heat the water, sugar, butter and lemon juice. Heat till the caramel gets golden.
8. Glaze the last layer with the caramel. Cut it into 12 pieces. Using the hazelnuts as support, place the caramelized parts on the top of the cake.

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P. S. So, as you can see, mine is not quite as caramel as it should be, just because I was running late for the party and didn’t have time to make the caramel.. so this is my all cream version! Old school taste, my mom and her boyfriend loved it! :)

Enjoy, k.

recipe from “Kūkas” by M. Neri

WHITE WINE CAKE WITH STRAWBERRIES..

FOR THE SPONGE001
4 big eggs, separated
60 ml hot water
200 g sugar
finely grated zest 1/2 lemon
fresh juice of 1/2 lemon
200 g plain flour
1/2 tsp. baking powder

1 kg strawberries, halved (12 for decoration)
125 ml cointreau
8 egg yolks
300 ml dry white wine
200 g sugar
2 tbsp. gelatine
3 tbsp. fresh lemon juice
250 ml double cream
2 tbsp. powdered sugar
50 g almonds

MAKE THE SPONGE:
1. Preheat the oven to 180 degrees C. Prepare 25 cm cake tin, line it with baking paper.
2. Whip the egg yolks with the water, add 125 g sugar and lemon zest. Whip till light and fluffy.
3. In another bowl, whip egg whites, slowly add rest of the sugar. Whip till stiff and shiny. Slowly add egg yolk mix, then flour and baking powder.
4. Pour in the tin, bake for 35-40 min till firm. Leave for 15 min in the tin, then turn out and let it rest til completely cold.

5. Place the strawberries in a bowl and pour over the liqueur. Leave for an hour to marinate.

MAKE THE CREAM:
6. Whip egg yolks, wine and sugar in a hot water bath. Stir non stop on low heat till the cream gets thick and does not drip off the spoon. Take off the heat.
7. Put the gelatine in the lemon juice. When soaked, add to the egg mix and dissolve. Stir till the cream cools down. Place the cream into a bigger bowl, put into the fridge, stir time by time till completely cold.
8. Whip the cream with sugar. Mix one third of the whipped cream into the egg cream. Place the rest of the whipped cream into the fridge. Take the strawberries out of the liqueur, save it, and mix the berries into the cream.
9. Place one layer of the sponge cake  into a 23cm cake tin with removable sides. Soak the sponge with liqueur from the strawberries. Put all the cream over it, top with the other layer of the sponge. Soak it with the liqueur as well. Cover it with a film and place into a fridge for 6 hours.
10. Take of the sides of the tin. Ice with the rest of the whipped cream. Decorate with almonds and strawberries. 

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P. S. I guess I am trying to make up for my vacation disappearance and now I will flood you with a lot of recipes.. :) So, this one was amazing, and it looks so  delicate, therefore it was my perfect birthday cake for my mom. Only thing I would change is that I would not marinate the berries, I would put them fresh in the cake.

Enjoy, k.

recipe from “Kūkas” by M. Neri

*PERSIAN LOVE CAKE..

June 2, 2013

PERSIAN LOVE CAKE..

360g ground almondspersian
220g raw brown sugar
220g brown sugar
120g unsalted butter, softened
Pinch salt
2 eggs, beaten
1 tbsp of freshly-ground nutmeg
250g Greek-style thick natural yoghurt
Plus extra yoghurt to serve
100g pistachios

1. Preheat the oven to 180 degrees C. Line and grease a 26 cm spring tin.
2. Put the almond meal, both types of sugar and the butter into a bowl. Rub the butter into the dry ingredients until it’s evenly incorporated; the mixture should be crumbly, but able to be made into a ball.3. Split the mixture in half. Press one half evenly into the base of a  tin.4. Now add  nutmeg, and your 250g of yoghurt, and both eggs to the left over crumbly stuff. Mix until it’s all smooth and creamy.

5. Pour the mixture on top of the base in the tin. Arrange the split pistachio kernels in a pattern.6. Bake for 40-50 minutes.. It’s done when the top is a nice deep brown, and the edges look caramelized. Serve it with more yoghurt.
SAMSUNG
P.S. Hey, hey.. I have not disappeared.. just had a bit of Far East holiday.. that inspired me to make a Oriental theme name day party, and of course, all the food was oriental too.. this was my cake.. sweet as hell.. but that s the way those delights are..
Enjoy, K.
recipe from http://www.mypersianfeast.com/2013/02/persian-love-cake.html