They say incredible things happen during Christmas Time… Well, turns out Easter can bring incredible things too… okay, maybe a bit less incredible (alright, way less incredible :P) but still! They’re happening! How else would you call another recipe posted on Sarenka after… oh my, nine months (!)
Coming back here is sure. What is unsure is time when it will happen ;)
As for now, roll cake with loads of cappuccino cream. The sponge you already know. Cream comes from Cappuccino Square. Altogether – really pleasant and light yumminess :)
If you are a fan of cream cakes, this one is for you :)
I’ve just realised there is no Classic Tiramisu recipe on Sarenka… What the…
Need to change it, right now!
My Tiramisu is really soaked… And when I’m saying soaked, I really mean it :) That’s the way we like cakes and desserts here in my family :) The cake should be soft, wet and mouth-watering. And that’s how this Tiramisu is :)
I made the cream without adding whipped egg whites. That is why, it was a bit more dense in its consistency. If you want it to be even more creamy and delicate, just add the whipped whites… and that’s all :)
The pictures may look a bit chaotic. It’s because they were taken in a hurry… Tiramisu started disappearing faster than I expected :)
To me, a perfect choice for Father’s Day :)
And that’s the other birthday cake I was telling you about.
Cooompletely different from Royal. Completely.
Last time I mentioned that Royal was more in a mannish style, remember? Well, Black Forest Cake is like a very elegant woman :) Light, refreshing and so representative :)
On Moje Wypieki you’ll find the original recipe. Here I’m presenting Black Forest Cake on a traditional sponge (the one with chocolate didn’t convince me :)) I decided to change the cream a bit too. Whipping cream was not enough since the cake had to travel from one place to another. That is why, I added a bit of mascarpone to the mass to make it thicker :)
Oh, and do not be too economical when it comes to using the soaking. You can add more than it’s suggested in the recipe ;)
Although my decorative skills leave a lot to be desired, Black Forest still looks elegant and… a bit dignified ;)
If you’re worried that men won’t like it much, drop this thinking. My dad loves it!
Nope, I didn’t disappear.
I still bake. No way I’ll stop :)
Recently, it’s been more about baking cakes for my family and friends. Mostly birthday cakes :) And you know how it is with birthday cakes… You make them. You can’t taste them. You can’t slice them. They’re just made and off they go :)
Nevertheless, I’ll try to post some recipes. The cakes were too good not to share them with you :)
Royal was prepared for my Grandma’s 80th birthday and I think it was a perfect choice. The cake is very interesting in taste… a bit luxurious, I would say :) It looks quite elegant as well. To be honest, Royal is more likely to win the hearts of men since it is rather heavy and wet. I don’t know how to explain it but there is something mannish about this cake… ;)
And bear in mind that if someone is not fond of peanut butter, they won’t like this cake. Even though there is only one thin layer of peanut butter cream, its taste can be really distinguished. Well, for such a peanut butter fan as I am it’s a perfect match :)
Last weeks were about Royal Baby.
So this post can be about Royal Cake, right? ;P
How was your Easter?
You can’t move, right? ;)
Do not worry, it will soon pass ;)
I know I should be posting my diet juices now… just, I don’t feel like ;) So against all the unwritten rules, I’m offering you something sweety sweet :)
Think about all those people who suffered self-sacrifice during Lent time… They deserve some nice treat now, right? ;)
I found this cake here. I decided to change the jams, though, since I really don’t feel like eating strawberries now… Maybe I’m waiting for their season to come..? Probably yes :)
First time I made this cake, I couldn’t cut it, touch it or even take any pictures… Why so? The cake was not for me. It was for my friend who celebrated her birthday. And hey, she is recommending this cake too! Just so you know! :)
But coming back to what I was saying, that was my second attempt and this time all the procedures before tasting the cake took place ;)
The taste of coconut is prominent here. And it is the black currant jam that breaks it a bit. I wouldn’t be so sure about the raspberries that are suggested in the original recipe… Wouldn’t it be too sweet? No idea. Need to check it one day :)
If you want your sponge to be wetty wet, do not forget to leave coconut milk in the fridge overnight. You’ll get much more coconut water which is necessary for soaking.
So so so, I truly recommend this deliciousness, especially to those who are coconut lovers!
I mentioned some time ago I’d been collecting loads of recipes.
The thing is, some of them have to wait really really long till I try them out. However, there are recipes which I fall in love with the moment I see them. They just hit me. All of a sudden I’ve got all necessary ingredients handy… I really don’t know how it works… but it’s not the first time it has happened :)
Dorota’s cake looked so fabulously representative that I couldn’t resist making it :) That’s the kind of a cake I just adore, the cream speaks for itself. I had to make it :)
Hmm, any suggestions?
Yes, do not try to avoid the jam in the recipe. It’s really crucial.
When it comes to using bananas… I’m not that sure if they’re a must. But they’re a nice surprise for eaters, for sure :)
The cake is quite big and satisfying… One piece will make you feel full :)
And last but not least, something that is rather obvious… just… it crossed my mind… It is really the best feeling ever when you bake something and then you see someone tucking it in with such a smile on their faces :) Such an amazing feeling, really. Cannot be described :)
A bit of stealing to make this cake.
You can find the sources at the end of the whole recipe :)
By the way, I’ve dreamt about birthday cakes at night… Beautiful, big, proportional, delicious and… all mine :)
Baking is a part of my soul now, so it seems… :)
I chose this cake because I was really curious of the combination of tastes (as usual :)).
Since ready-made ground poppyseed turned out to be really successful and comfortable to use, I thought I could use it again and experiment a bit with this cake :)
I realised it could be a bit risky too. From my observation, there are two kinds of people – those who adore poppyseed (as if they were addicted or something ;P), and those who can’t stand the taste of it… Hmm, nothing in between? :)
All in all, when it comes to baking, I try to follow “no risk, no fun” rule :)
When it comes to baking only… :)
Alright, coming back to the cake.
Thanks to poppyseed, it is really wet and heavy. I mean, sponge only. Because as surprising as it can be, the cream is light and creamy and defends itself quite nicely faced with heavy poppyseed!
Personally, I liked the combination of these tastes a lot! The cake is not too sweet and, that is why, it all works like a charm :)
Dorota’s suggestion was to combine poppyseed with oranges… Hmm… maybe I should make some orange curd and… :)
As for now, viva poppyssed, cherries and coffee!
And yet another idea for a very good and heavy portion of a chocolate cake.
You know what I think about Brownies… I’ve said it so many times… Baking this cake only confirmed what I thought before – Brownies The King of Chocolate Cakes :)
And let me underline (subjectively so) that this cake is way better than the oatmeal one :)
Adding prunes made the cake more creamy and wet, which is really really good :)
You know me, I tend to panic for no reason. At first I thought the cake was not ready yet… as if it were still raw… And then it occured to me that these are prunes which give this creamy feeling… Gosh, one day I’ll be totally lost in this world ;P
I’ve got my own bakelist and I’m trying to keep it up-to-date… This time I also decided to check to exact date of adding this recipe to my list… and it turned out it was a year ago… Time flies ;)
Maja made a richer version of this cake. Me, the lazy one, tried to make it simple ;)
The express one.
You don’t even need a mixer to make it. A spoon should be enough.
By the way, don’t you think it’s time for “No Mixer” category? It would be useful, me thinks ;)
I found this recipe on Rustykalna Kuchnia and I immediately fell in love with the pictures. Yes, these are the eyes that eat first :)
The only thing I changed in the original recipe was the time of baking. I shortened it a bit since my cake was ready after an hour or so :) It is also connected with my personal weakness for heavy and wet cakes ;)
So especially for you, emergency cake which goes perfectly with a cup of coffee ;)
Like this popular candy bar. At least the author of the recipe says so :) Personally, I’m not so sure because… I’ve never eaten 3 BIT! :) But if the bar is as good as this cake, no wonder people all over the world like it so much :)
3 BIT cake… Hmmm, what can I say..? It is SWEET! But you know, dulce de leche – sweet, vanilla pudding – sweet and whipped cream… well, it’s not a secret, it’s sweet too :) So the cake is total sweetness :)
And I think I have noticed an interesting thing…I’ve got a complete weakness for cube cakes. All of them I had a chance to make and eat were really really tasty :)
Still in two minds whether to make it or not? Let me tell you another thing – you don’t have to use your oven to make 3 BIT! Now, that is convincing, right? :)
The original recipe you can find here but don’t ask me how long it waited to be made… Because it was too long ;)