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Cakes

Chocolate cake with lemon marzipan cream

Chocolate cake with lemon marzipan cream

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I made this cake for Krista’s birthday in August 2021. Chocolate cakes can be made in hundreds of different variants. This is a more serious, juicy, richly chocolate variant, which is given a slightly more sour tone by the lemon marzipan cream. By following this recipe, you can make a high, 6-layered cake with a diameter of 21 cm, but it can also be made with fewer layers.

Cooking time: About 3 hours from the start of baking until the cake is assembled
Level: average
Quantity: 16 slices, 19 cm cake tin

Ingredients:

Cake bases:
190 g of wheat flour
3 medium eggs
250 g of granulated sugar
2.5 teaspoons baking powder
80 g of dark cocoa powder
220 g 82% farm butter
200 g of dark chocolate with 70% cocoa content
200 g of cream cheese
vanilla

Chocolate cream
150 g butter
100 g of sugar
60 g almond flour
200 g of cream cheese
vanilla sugar
150 g of dark chocolate

Lemon marzipan cream
150 g of almond flour
150 g icing sugar
Juice of 1 lemon
water if the cream is too thick

Preparation:
1. Make cake bases. To do this, melt the butter and chocolate over low heat, add the remaining components. Using electric mixer mix until smooth.
2. Divide the dough into three 21 cm cake tins and bake at 150 degrees for about 35-40 minutes until the test tube is clean.
3. Cool the cake bases completely
4. To make the chocolate cream, melt the butter and chocolate on low heat, mix the rest of the cream components until a beautiful shiny cream. Allow cooling in the refrigerator for about an hour to make the cream less flowing
5. To make lemon marzipan, mix almond flour with icing sugar, add lemon juice and mix into the dough. If the dough is too thick, add water. The marzipan I used for the cake cream was rollable but quite soft and sticky.
6. When the cake bases have cooled, cut them crosswise into two layers.
7. Place one layer on a serving plate and spread generously a chocolate cream. Cover with the next layer, apply a layer of marzipan.
8. Use a regular rolling pin or glass bottle to roll the marzipan. Shake the icing sugar on the work surface and roll the marzipan piece into a cake the size of a layer about 0.5 cm thick. Place it on the base of the cake.
9. Do the same with all layers of cake. Cover them in turn with chocolate cream and marzipan layer.
10. Cover the sides and surface of the cake with chocolate cream. Garnish the cake with fresh strawberries or other berries.
11. It would be best to eat it when this cake has been standing overnight or even for two days
Ready !!

Zephyr cake with strawberries

Zephyr cake with strawberries

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A creamy and rich cake that doesn’t taste as sweet as it looks. The pink sour zephyr with a layer of strawberries balances the sweetness of the soft, caramelized meringue. I think this cake is especially suitable for warm summer.

Preparation time: 1.5 hours
Level: average
Quantity: 16 slices of cake

Ingredients:
Crust
170 g butter
200 g of flour
2 egg yolks
2 tablespoons sugar
2 tablespoons cold water

Zephyr
3 egg whites
225 g of sugar
60 ml of water
1.5 teaspoons of citric acid
Fingertip salt
Red food color if desired

Soft meringue
4 egg whites
150 g of sugar
In addition, a handful of ripe strawberries is needed to cover the crust
A gas burner is needed to caramelize the egg white.

Preparation:
1. Prepare the dough. Chop the butter and flour until a smooth, semi-dry crumb is formed. Add egg yolks, sugar, and water. Knead the whole mass into a dough. It is not necessary to knead very strongly, the main thing that the dough is even.
2. Preheat the oven to 220 degrees, roll the dough into a disc 0.5 cm thick, which is slightly larger than the cake tin.
3. Place the dough in a form, press against the bottom and sides of the form, cut the rest of the dough.
4. Lining the dough in the form of parchment paper and pouring in the dry peas or a mixture of peas and rice to keep the dough in shape. Bake for 20 minutes until the dough is lightly browned.
5. Remove peas with parchment paper. Punch holes in the bottom of the bottom with a fork to allow air to escape and cook for another 10 minutes to make the bottom crispy. Remove from oven and allow to cool completely
6. Prepare the sapphire. Whisk the egg whites into a strong foam, while preparing the sugar syrup. For the syrup, mix the sugar, citric acid, and water in a thick-bottomed pot and heat over medium heat until the sugar melts and the syrup forms.
7. Stir the syrup constantly. Boil it until the foam disappears. Test syrup readiness. Drop a drop of syrup on the cutting board with a spoon. If it remains rather spherical and does not spread easily, the syrup is ready. Do not boil the syrup for too long. It should not change color at all and should remain clear and transparent. The color-changed syrup will probably make a zephyr with a caramel flavor, but I haven’t tested it.
8. Stir the hot syrup into the egg white while mixing evenly. Mix using an electric mixer at maximum speed until the zephyr starts to slightly loos from the edges of the bowl and will stay in the shape you want it to.
9. Cut the strawberries into suitable pieces and line the bottom of the cake crust. Cover the strawberries with zephyr, smooth the surface. Here you can leave the cake to stand and place it overnight in the fridge covered with foil.
10. To make a meringue coating, whisk the egg whites into a strong foam, add the sugar, and mix at maximum speed for about 5 minutes.
11. Place the egg white mixture in a spray bag and make a pattern on the surface of the zephyr.
12. Carefully caramelize the top surface of the meringue. Be careful not to burn the surface, which can happen very easily. Practice caramelization separately by applying the egg white from the spray bag to a pan or heat-proof plate and try caramelizing before you start working on the cake.
Before serving, keep the zephyr cake at +4 degrees C to make it easier to cut and create a straighter cut line. Serve with strong, bitter  coffee
Ready !!

Nectarine cake

Nectarine cake

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Juicy, slightly sour cake on a crispy dough. The perfect summer cake. You can adjust the sweetness of the cake a bit. If the nectarines are more acidic, you can shake them over with a little brown sugar.

Preparation time: 30 min preparation, 1.5-2 hours baking
Level: average
Quantity: 16 slices of cake

Ingredients:
Dough:
170 g butter
200 g of flour
2 egg yolks
2 tablespoons sugar
2 tablespoons cold water
Filling:
7 nectarines, five of them cut in half, two cut into small pieces
250 ml whipped cream
4 tablespoons sugar
3 eggs and 3 egg yolks
1-2 teaspoons of vanilla sugar

Preparation:
1. Prepare the dough. Chop the butter and flour until smooth, semi-dry crumbs are formed. Add egg yolks, sugar, and water. Knead the whole mass into a dough. It is not necessary to knead very heavily, the main thing that the dough is even.
2. Preheat the oven to 180 degrees, roll the dough into a disc 0.5 cm thick, which is slightly larger than the cake tin.
3. Place the dough in a form, press against the bottom and sides of the form, cut off the rest of the dough.
4. Line the dough in the form with parchment paper and pour over the dry peas or a mixture of peas and rice to keep the dough in shape. Bake for 20 minutes.
5. While the dough is baking, halve the nectarines, remove the stone and cut deep incisions in the nectarines after each few mm. Make sure that the nectarine is not completely cut through. If that happens, it’s not a problem, you can still put them together in a cake.
6. Cut two nectarines in peace
7. Lay the nectarine halves in a cake tin and fill in the gaps with nectarine pieces
8. Mix the whipped cream with the eggs and egg yolks and the sugar and vanilla. If the nectarines are sour, shake them over the sugar. It would be good to use brown sugar, but the usual thing also does it.
8. Pour the cake over the filling so that the nectarine halves remain slightly out of the filling
9. Bake at 160 degrees for about 1.5 hours.
10. If desired, the cake can be brushed with peach, apricot, or apple jam, which can be slightly diluted with water.
Serve cold.
Ready !!

Creamy chocolate cheesecake

Creamy chocolate cheesecake

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The different variations of this cake, one more complex than the other, move around the world quite a lot. I summarized these recipes and modified them to simplify the recipe and make it more chocolatey and tasty. It was very necessary to add extra chocolate to the recipe. That’s how it fell out. Those who have tasted it know what I am talking about.

Preparation time: 1h
Level: easy
Quantity: One 24 cm cake

Ingredients:
Base:
200 g digestive cookies
1 tablespoon cocoa
50 g of sugar
60 g of melted butter

Cake:
700 g cream cheese (Philadeplhia, Creme bonjour)
200 g of whipped cream
200 g of sugar
2 teaspoons vanilla sugar
4 large eggs
A little brown sugar to shake
Sea salt with your fingertips
2 tablespoons flour

Cover:
35 g whipped cream
100 g of dark chocolate

Preparation:
1. Crush the cookies, add sugar and cocoa, melt the butter and add to the cookie crumbs. Mix well
2. Lining the cake tin with parchment paper and pour the biscuit mixture into the tin, smooth with a spoon
3. Bake at 180 degrees for about 15 minutes
4. Mix the finished cake mixture. Using an electric mixer mix the cream cheese, whipped cream, eggs, flour, vanilla sugar, sugar.
5. Pour the mixture onto the baked cake base. Place the oven bath in hot water to generate steam, otherwise, the cake may crack.
6. Bake the cake for about 45 minutes at 180 degrees. The cake may look not ready and shaky in the middle, but that’s the way it should be.
7. Remove the cake from the oven and cool completely
8. Remove the cake tin releasing it with a knife
9. Melt the whipped cream and chocolate on low heat and pour over the cake, it will form a soft chocolate layer
Serve with berries or eat as it is. Be sure to cool the cake well before serving, this cake is pretty soft and creamy
Ready !!

Marzipan-apple cake

Marzipan-apple cake

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A very simple cake, which origin is unknown. I wrote down this recipe while watching some kitchen show on TV, modified it a bit and it became Riin’s birthday cake. Although without Riin,  for me, it isn’t the first time to eat a birthday cake without a birthday child.

Preparation time: 1 hour
Level: easy
Quantity: One 24 cm cake

Ingredients:
2 apples, eg Granny Smith, peeled and sliced into thin slices
125 g of marzipan
140 g of sugar
1 teaspoon vanilla sugar
125 g of room temperature butter
3 large eggs
120 g of flour
90 g of potato starch
1 teaspoon baking powder
Fingertip salt
A little brown sugar to shake

Preparation:
1. Place marzipan, butter, sugar, and vanilla sugar in a food processor and mix into a smooth paste
2. Add eggs, flour, baking powder, and starch, mix evenly
3. Peel apples, cut into slices and slice into thin slices
4. Pour the dough into a cake tin, cover with apple slices, shake over brown sugar
5. Bake at 170 degrees for 45 minutes
Serve cold, can be served with sour gelato
Ready !!

Creamy curd cake

Creamy curd cake

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During Easter, many families are baking something from curd. Here is a recipe where I have put together my experience and knowledge in making cheesecakes.
In some ways, it can also be called a cheesecake, although curd is cheese in its most primitive sense and is made in a simple way by coagulating the milk, either by acidifying it or by processing it with rennet.
This curd cake is creamy, fluffy, and suitable for serving with berries or sour jam. When making this cake, it is recommended to follow the recipe as closely as possible, then the cake should be fairly soft and fluffy.

Preparation time: cake preparation 1.5 to 2 hours, plus time for cooling and decorating
Level: average
Quantity: 16 slices of cake

Ingredients:
Dough:
150 g of cold butter
200 g of flour
3 egg yolks
3 tablespoons sugar
1-2 tablespoons of cold water

Filling:
600g skimmed curd
150g sour cream
150 g whipped cream
200 g of sugar
2 teaspoons vanilla sugar
50 g butter
2 heaping tablespoons flour
3 large eggs
1 finely grated orange peel

Coating (optional):
100 ml sour cream
1 tablespoon sugar
1 teaspoon vanilla sugar

Preparation:

1. Prepare the dough. Chop the butter and flour until a smooth, semi-dry crumb is formed. Add egg yolks, sugar, and water. Knead the whole mass into a dough. It is not necessary to knead very strongly, important is that the dough is even.
2 Preheat oven to 170 degrees, roll out a dough disc 0.5 cm thick, which is slightly larger than a cake tin.
3. Roll the dough lightly around the dough roll and loosen it into the tin. Press the dough against the bottom and sides of the mold, cut, and remove the rest of the dough from the edges.
4. Line the dough in with parchment paper and pour over the dry peas or a mixture of peas and rice to keep the dough in shape during baking. Bake for 20 minutes. Remove baking paper with peas.
5. Mix all the filling components, finely grate the orange peel and add to the filling. Pour the filling into the pre-baked bottom and bake for about 50 minutes. It is very important not to overbake the cake, take it out if it is still shaking and not yet brown. This ensures the juiciness of the cake.
6. Allow the cake to cool completely, for the coating layer, mix the sour cream with the sugar and vanilla sugar and pour over the surface of the cooled cake and spread evenly.
Garnish the cake with fresh berries, serve cold.

Done !!!

Plum-almond cake

Plum-almond cake

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A juicy, sweet, and slightly sour cake is sometimes associated with Italian cuisine but seems like it is not clear where the recipes for this cake originated. This cake can be made using only wheat flour, with various gluten-free flour mixtures, but almond flour gives a good touch to this cake. I think this cake is suitable for celebrating both, the beginning of spring and the forthcoming Easter.

Preparation time: 15 min preparation, 30-40 min baking
Level: easy
Quantity: 16 slices

Ingredients:
150 g of wheat flour
100 g of almond flour
1.5 teaspoons baking powder
A pinch of sea salt
115 g butter
200 g brown cane sugar
1-2 teaspoons grated orange peel
1.5 teaspoons vanilla sugar
2 large eggs
10-12 plums
1-2 tablespoons brown cane sugar to shake on the cake
Icing sugar to decorate the cake

Preparation:
1. Melt the butter, mix all the other ingredients into the cake: flour, almond flour, sugar, eggs, baking powder, vanilla sugar, salt, and orange peel. mix until smooth using a spoon or electric mixer.
2. Pour the dough into a wide porcelain or glass cake tin. Any form of cake tin can be used, the main thing is that the thickness of the dough does not exceed a few cm. The dough rises during baking and all the plums disappear into the cake. The taste of the cake remains delicious, but the appearance can suffer.
3. Cut the plums in half, deseed, and place them on the surface of the cake, do not push them into the dough, otherwise, it will also happen that the dough covers the plums during baking.
4. Shake the brown sugar over the cake and bake at 180 degrees until the cake is golden brown.
5. Serve hot or cold. Shake over icing sugar for serving.
Ready !!

Ricotta-cheesecake

Ricotta-cheesecake

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Ricotta is a type of whey cheese that is made from the whey rest from the cheese-making, so ricotta does not have a lot of casein, it mainly contains globulins and albumin. Making ricotta in a simplified form means heating the acidified whey to a temperature close to boiling, during which the proteins denature and form the curd.
This type of cheese has been made on the Apennine Peninsula since ancient times. In ancient Rome, similar cheese was most probably common on the food table.
Ricotta is often used in desserts, but also in salads. Today, ricotta is eaten both as fresh cheese and in various processed, fermented or smoked variants.
One of the typical uses of ricotta in modern Italy is to use it in making cheesecakes. I made a slightly atypical ricotta cheesecake where I used an almond base instead of a regular cookie or dough base and used half of the ricotta and regular raw cheese to give the cake a less rough texture.
Fresh strawberry jam or Maraschino cherries would be a good addition to this cake.

Preparation time: 20 min preparation, 45-60 min baking
Level: easy
Quantity: 16 slices

Ingredients:
Base
200 g of almond flour
50 g of wheat flour
60 g butter
50 g of sugar
Filling
500 g of fresh ricotta
500 g of raw cheese (eg Creme Bonjour. Philadelphia)
250 g of sour cream
200 g of sugar
2 teaspoons vanilla sugar
3 tablespoons wheat flour
4 large eggs

Preparation:
1. Prepare the base by melting the butter, mixing the flour, almond flour, and sugar with the melted butter, and line the base of the cake with this mixture. You can also line the edges of the cake tin with a single layer, but I didn’t this time
2. Bake the bottom for 15 minutes at 180 degrees
3. In a large bowl, combine ricotta, cream cheese, eggs, sugar, sour cream, flour, and vanilla. Mix the cake filling evenly so that no larger pieces of cream cheese remain. Pour the filling over the baked cake base
4. Place the oven bath in hot water. Bake the cake in the middle of the oven until the cake starts to brown slightly at the edges. It is not necessary to bake the cake until brown, it can be removed from the oven while the cake is not completely coagulated and only slightly brown. The cake firms nicely in the refrigerator and without very long baking the cake will have a more silky texture.
5. Leave the cake mold to stand overnight or until it cools down completely. Can be stored in the refrigerator before eating, some people like it cold
6. Serve with strawberry raw jam or Maraschino cherries. In winter, fresh strawberry jam is easy to make from frozen strawberries available in the supermarket. Let them melt a little, put in the food processor with the desired amount of sugar, and crush until smooth
Ready !!

Sicilian whole orange cake

Sicilian whole orange cake

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In winter, a wide range of tasty oranges is available in the supermarkets. The oranges used in this cake have never seen Sicily or Italy, but are grown in Egypt, but they were also perfect for making the cake. Various recipes for this cake can be found everywhere, both online and in Italian cookbooks. I put together my variation of several recipes, which common part is the usage of whole oranges. Crushed oranges with peel are used to prepare this cake, I removed only a large part of the white core, which is not delicious. As a slightly atypical element of these cakes, I also included almond flour in the cake.
Here this recipe is when someone wants to make it at home.

Preparation time: 20 min, 40 min baking
Level: easy
Quantity: 12-16 slices

Ingredients:
250 g of wheat flour
3 large eggs
250 g of sugar
100 g of room temperature butter
2 teaspoons vanilla sugar
150 g of Greek yogurt
2 teaspoons baking powder
About 350 g, preferably organic orange
Juice of one orange and 100 g sugar to cover and moisten the cake

Preparation:
1. Whisk the eggs with the sugar to a light foam
2. Wash the oranges, peel, and clean a large part of the loose white film, place in a food processor with yogurt, and crush. If you use a hand blender, chop the orange into smaller pieces before crushing
3. Add crushed orange into egg-sugar foam, add flour, baking powder, and almond flour. Whisk the dough to fluff and pour into a 24-24 cm form lined with parchment paper
4. Bake for 30-40 minutes at 175 degrees until the cake is golden brown
5. To make the orange syrup to moisten the cake, pour 100g of sugar into the pot and squeeze 1 orange juice, bring to a boil and use this syrup to brush the cake while the cake is still warm.
Ready !!

Almond chocolate cake

Almond chocolate cake

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A chocolate cake that follows the ideas of French cake-making. A rich, almond and vanilla flavored cake I made for Paule’s birthday. I made this cake relatively high and contains four layers, but it can also be made as a two-layer cake. Fresh berries go well with this cake.

Preparation time: 20 min preparation, 45 min baking, 30 min cream preparation, and cake assembly.
Level: average
Quantity: one high 21 cm cake, made as two cake bases, for a 24-26 cm cake use 1/3 fewer ingredients.

Ingredients:
Cake bases:
220g room temperature butter
140g flour
2 teaspoons of baking powder
200g semi-dark baking chocolate
260g of sugar
2 teaspoons vanilla sugar
6 large eggs
0.25 teaspoon sea salt
150g almond flour
A few drops of almond extract (if possible)
50-70g for almond chips decoration

Cream:
250 g of semi-dark chocolate
150 g of unflavoured cream cheese
200 g of room temperature butter
150 g of sugar

Preparation:
1. Whisk the butter, sugar, and vanilla sugar into a white foam
2. Add eggs one at a time, whisking constantly
3. Add flour, baking powder, and almond flour
4. Melt the chocolate over low heat and add to the cake, mix into a smooth and fluffy dough
5. Set the oven at 170 degrees, line the bottom of the cake tin with baking paper, and pour the dough into half or equal amounts on each tin using a tin or two tins.
6. Bake the cake for about 45 minutes until the skewer is clean. Cool completely
7. Mix the cream components. Melt the chocolate on low heat and add to the cream, mix to a smooth and shiny cream
8. Cut the cooled cake base or cake basis in half, place one side on a large plate and cover with a few tablespoons of cream. Cover with the other side of the cake base. Repeat for all bases in the same way. Pour the rest of the cream generously on the last layer, spread the surface and sides of the cake.
9. Decorate the sides of the cake with almond chips. Using the baking paper, stick the almond chips on the sides of the cake.
10. Cover the surface of the cake with raspberries and blueberries, decorate with a spruce or mint branch. Let the cake stand cool overnight, by which time the flavors will even out.
Serve the cake to nice people.
Ready !!

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