Raspberry beehives in dark chocolate

That is an easy dessert in fact. There are only three ingredients and not much work required. Raspberry mousse is delicate and light as a cloud and what is most important – not made of sugar. Glazed with dark chocolate which gives some sweetness and more intensive taste. Beehives could be served directly on the plate or placed on a biscuit. I choose glutenfree almond cookies which perfectly match the mousse. Enjoy!

 

12 pieces

 

Almond cookies:

  • 200 g finely ground almonds (almond flour)
  • 200 g icing sugar
  • 40 g egg whites (of 2 eggs)

 Raspberry mousse:

  • 500 g raspberries (could be frozen)
  • 2 tablespoons gelatine
  • 250 ml whipping cream
  • sugar (or other sweetener) optional

 Glaze:

  • 200 g dark chocolate (55% cocoa or more)
  • 1 tablespoon oil

 

 

Make cookies: in a bowl of a stand mixer combine almond flour and icing sugar. Add egg whites and beat until the dough forms smooth and firm mixture. Shape it into a ball, wrap in cling film and place in the fridge for 2-4 hours. After this time dust a surface with rice flour and roll out the dough in 1/5 inch thick square. Cut out circles about 3 inch (7.5 cm) in diameter. Place them on a baking sheet lined with parchment paper and bake in the oven preheated to 400°F for 8-10 minutes (until slightly gold). Cool on a wire rack.

Raspberry mousse: set aside 24 raspberries (if frozen keep them in freezer). Place remaining fruits in a saucepan and heat until become puree.  Pass them through the sieve to discard seeds. You should have about 250 ml raspberry juice. Return to the pan and heat to 80°F. Place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes until blooms. Heat gently softened gelatine  in a double boiler or microwave and stir to dissolve. Stir in warm raspberry mixture. Now you should decide if you want to add some sugar or other sweetener.

Beat the cream until soft peaks forms. Gradually pour the raspberry jelly still beating until become stiff mixture.

Place the mousse in a piping bag with large plain nozzle and pipe spiral beehives onto a baking sheet lined with parchment paper. They should be about 2 3/5 inch (6.5 cm) in diameter. When you make half of the beehive stop for a moment and place inside 2 raspberries one on the other (see the last picture). Place the beehives in the freezer for 1-2 hours.

Glaze: melt chocolate in a double boiler or microwave. Add oil and mix together. Remove beehives from the freezer and place them on a wire rack placed over flat dish. Pour the chocolate over desserts and place them for 5 minutes into the freezer to set. You can also brush the chocolate with silicon brush. Store in fridge. Place each beehive on an almond biscuit before serving.  


 

Category: Desserts/icecreams.

Tags: almonds, chocolate, glutenfree, raspberry.

Walnut orange cake with custard layer

This is a kind of ‘everyday cake’ to eat with daily cup of coffee or tea. East to prepare sponge like cake diversified with a custard layer and walnut crust. The composition of walnut and orange works well and contrary to appearances is subtle. The cake is moist but delicate because of custard, which during baking goes inside the cake. The taste is mild with noticeable nuts and orange flavour. Enjoy!

 

round pan ø 9 inch (I baked in a heart pan approx.10 x 9 inch)

 

Ingredients:

  • 1 ¼ cup (150 g) finely chopped walnuts
  • ½ cup + 1 tablespoon (125 g) butter, softened
  • 1 cup (200 g) sugar
  • zest from 1 small orange
  • 3 eggs
  • ½ cup + 2 tablespoons (100 g) all purpose flour
  • 1 teaspoon baking powder
  • store bought vanilla custard powder or ½ portion of this homemade recipe

 

 

Make custard: cook store bought custard as described on the package using the portion for 250 ml milk. After cooking mix in 1 tablespoon butter. Or : prepare homemade custard using ½ ingredients’ portion from this recipe. Once the custard is ready transfer it to a bowl and cover with plastic wrap in the way that cling film touches the top surface. Set aside to cool.

Grease pan and line the bottom with parchment paper. Sprinkle sides of the pan with 1 tablespoon walnuts. Preheat oven to 350°F.

In a bowl of a stand mixer beat butter, sugar and orange zest until light and fluffy. Add eggs, one at a time, beating well after each addition. In a separated bowl mix flour, ¾ cup walnuts and baking powder. Gradually add flour mixture to the butter mixture still mixing. Pour dough mixture into prepared pan.  Cover with an even layer of cooled custard. Sprinkle with remaining nuts. Bake for 35 minutes then cover the top with an aluminium foil and bake for further 15 minutes (until the wooden skewer inserted into the centre comes out clean). After baking cool in the pan.


 

Category: Tea- and bundtcakes.

Tags: custard, orange, walnuts.

Moon cake – Danish marzipan sponge with raspberry glaze

This popular Danish tea-cake is easy and tasty hence it is baked often. In dough mixture are lemon juice and zest and marzipan together which gives very interesting sweet-sour taste effect. The texture is subtle but moist. Traditionally is topped with thick lemon icing but I tried the combination with raspberries and it works. Very tasty cake that disappeared by us on the first day. Enjoy!

 

sandwich pan ø 8 inch

 

Ingredients:

  • 2/3 cup (150 g) butter, softened
  • ½ cup + 1 ½ tablespoon (120 g) sugar
  • 100 g  raw marzipan mass (store bought or homemade – recipe here)
  • 3 eggs
  • 1 egg yolk
  • 1 cup minus 1 tablespoon (150 g) all purpose flour
  • 1 teaspoon baking powder
  • pinch of salt
  • juice and zest of 1 middle size lemon

Raspberry glaze:

  • 100 g raspberries (might be frozen)
  • 2 tablespoons granulated sugar
  • 1 teaspoon gelatine
  • 1/3 cup (50 g) icing sugar
  • 2 tablespoons warm water

 

 

Grease and line pan with parchment paper. Preheat oven to 325°F.

In a bowl of a stand mixer beat butter and sugar until light and fluffy. Add grated or finely chopped marzipan, beat again. Add eggs and egg yolk, one at a time, beating well after each addition. In a separated bowl mix flour, baking powder and salt. Gradually add flour mixture to the butter mixture still mixing. Add lemon juice and zest, mix until combined. Pour dough mixture into prepared pan.  Bake for 50-55 minutes (until the wooden skewer inserted into the centre comes out clean). Leave in the pan for few minutes then transfer onto a wire rack to cool completely.

Make the glaze: place raspberries and 2 tablespoons sugar in a saucepan and heat until sugar has dissolved and fruits become pulp. Meanwhile place gelatine in a small bowl and cover with cold water. Leave for 5 minutes then heat In microwave or double boiler until is dissolved. Stir liquid gelatine In warm raspberry mixture and mix. Set aside to cool slightly and starts to thicken. In a separated bowl beat together icing sugar and water until smooth, thick but still liquid. Pour raspberry mixture over the top of the cake. Make sugar icing swirl over it. After few minutes they will set and infiltrate each other creating decorating pattern.


 

Category: Tea- and bundtcakes.

Tags: lemon, marzipan, raspberry.

Coconut slice with peaches

This is easy peasy and quick in preparing tea-time cake. It is a kind of fruit slice cake – so yummy you can eat the whole tray for one time. There is lots of coconut here and its flavour is clear but in a such nice way. The composition of coconut and peach is very successful and they create together harmonious and very tasty, light cake. Enjoy!

 

8 x 11 inch rectangular pan

 

Ingredients:

  • 120 g coconut oil, soft but not melted
  • 1 cup (200 g) sugar
  • 2 eggs
  • ¾ cup + 1 tablespoon (130 g)  all purpose flour
  • 1/3 cup (40 g) unsweetened shredded coconut
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 80 ml Greek yoghurt, natural
  • 1 teaspoon pure coconut extract
  • 1 small can peaches
  • 1 tablespoon sweetened shredded coconut

Icing:

  • 2/3 cup (100 g) icing sugar
  • 2-3 tablespoons coconut milk (or cow milk)
  • 1 tablespoon sweetened shredded coconut

 

 

Grease and line pan with parchment paper. Preheat oven to 325°F.

In a bowl of a stand mixer beat coconut oil and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract. In a separated bowl mix flour, baking powder, salt and shredded coconut. Mix yoghurt with coconut extract. Stir half of the flour mixture to the egg mixture. Stir in yoghurt. Add the rest of flour mixture and mix well. Pour dough mixture into prepared pan.  Arrange sliced peaches on the top and dust with sweetened coconut. Bake for 45-50 minutes (until the wooden skewer inserted into the centre comes out clean). Leave in the pan for few minutes then transfer onto a wire rack to cool completely.  

Make icing: beat milk (or coconut milk) with icing sugar until smooth, thick but still liquid. Pour over the cooled cake creating thin lattice pattern. Sprinkle with shredded coconut.


 

Category: Fruit cakes.

Tags: coconut, peach.

Red layered cake with chocolate liquorice frosting

Red cake – I use this name as a shortcut because there is too much ingredients to mention them all in the title. We have in sponges powdered freeze-dried beet root and fresh pomegranate juice. They gave red colour and subtle taste not clearly defined as ‘beet root’. Frosting is made of dark chocolate truffle cream with liquorice syrup which changed the chocolate slightly however is not overwhelming, just a faint flavour. Anyway the whole cake is more original in describing than in taste. In taste it is just a yummy cake. Enjoy!

 

3 x sandwich pan ø 7 inch

 

Sponges:

  • ½ cup butter
  • 1 ½ cup sugar
  • ½ cup plant oil (I used canola)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 6 tablespoons freeze-dried powdered beet root
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4/5 cup (200 ml) Greek yoghurt (natural)
  • 1/5 cup (50 ml) freshly pressed pomegranate juice
  • few drops red food colouring  

 Chocolate frosting:

  • 350 g dark chocolate
  • 350 ml whipping cream
  • 2 tablespoons liquorice syrup (recipe here)
  • 2 teaspoons ground liquorice root

 Decoration:

  • 50 g white chocolate
  • few drops pink food colouring

 

 

Start the frosting the day before. Place chocolate in a heatproof bowl. Add liquorice syrup and ground liquorice. Heat the cream until hot. Pour hot cream over the chocolate and let stand for 5 minutes, then stir until smooth. Place in the fridge for overnight.

Next day preheat oven to 350 °F. Grease and line pans.

Sponges: in the bowl of a stand mixer fitted with the paddle attachment beat butter, oil and sugar until light and fluffy. Add eggs – one at a time and beat well after each addition. With last egg add vanilla extract. In a separated bowl mix together both flours, beet root powder, baking powder, soda and salt. In another bowl mix yoghurt with pomegranate juice. Add flour mixture to butter mixture in three batches alternate with yoghurt, starting and ending with flour. When all ingredients are well incorporated decide if you want to add food colouring. Now your mixture is pretty pink but after baking becomes very pale. Divide dough evenly among prepared pans. Bake for 25-30 minutes (until a tooth pick inserted in to the center comes out clean). Leave cakes for 10 minutes in pans then transfer onto a wire rack to cool completely.

Remove the frosting from the fridge. Beat it shortly with electric mixer just until fluffy. Set aside 3-4 tablespoons of frosting to decoration.

Place the first sponge on a serving plate. Spread with half of the prepared frosting. Cover with second sponge and repeat spreading. Cover with third sponge. Melt the white chocolate in double boiler or microwave. Add pink food colouring (or not if you do not want pink glaze). Pour the pink chocolate over the edges of the cake and let it drip down. Place the saved frosting in a piping bag and pipe the decoration on the top.


 

Category: Layered.

Tags: beetroot, chocolate, liquorice, pomegranate.