Today, because it’s Saturday, after drinking our favorite coffee, most of us won’t rush to the vehicles to get to any office (or other workplace). So I think today you will have time for something more twisted and sweet. To please the household with dessert.
Here are my SMALL CAKES with gentle cream and raspberry jam. They are not so difficult, believe me. Well, it’s a little time consuming like almost every dessert, but the result is well worth it. Just look at them!
Come on, roll up your sleeves! I am waiting to see yours 🙂
Have a nice and delicious day! 🙂
INGREDIENTS:
DIRECTIONS:
In a bowl sift the flour together with the baking powder.
Put eggs and the sugar in the mixing bowl. Beat with a mixer until you get a fluffy texture that "writes" onto the mixture surface.
While beating, add the oil to a thin stream.
This is the mixture you should get - light and fluffy.
Start adding the flour with the baking powder by gently mixing with a spatula.
You should get a thick cake mix.
Pour into a wide and flat baking pan covered with baking paper or a Teflon pad.
Bake at 180 degrees for about 10 minutes until ready. Let it cool completely.
In the whipping bowl put the cream cheese and the powdered sugar.
Beat with a mixer.
You need to get a fluffy cream.
Add the cream, too.
Beat again. The cream is ready.
Cut the cake layer into two equal halves. Put one half onto the pan or the tray where you will assemble the cakes. You can use the same tray from the baking. Gently moisturize the cake layer with half of the milk.
Spread with cream.
Spread evenly on the cream with the raspberry jam.
Place the second cake layer on top. Moisturize it again with milk.
Apply cream on top of the second layer as well. If you want, you can also cover the walls.
Break the chocolate into pieces. Put it in a bowl together with the milk. Melt the chocolate in a water bath or briefly in the microwave. Once the chocolate is melted, add the oil. Stir well until the oil is completely absorbed by the chocolate. It gives it a shine.
Serving depends on your imagination. Optionally, you can cut the cakes and sprinkle them with the chocolate topping and the crushed nuts. I preferred to keep them uncut, cutting a piece of desired size just before serving it and sprinkle with topping and the crushed nuts. The first option is probably easier because the topping tightens after a while. Actually it is a question of your desire.
More important is that they are a good option for dessert for guests, but you can also surprise your family members. Bon appetit!
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
In a bowl sift the flour together with the baking powder.
Put eggs and the sugar in the mixing bowl. Beat with a mixer until you get a fluffy texture that "writes" onto the mixture surface.
While beating, add the oil to a thin stream.
This is the mixture you should get - light and fluffy.
Start adding the flour with the baking powder by gently mixing with a spatula.
You should get a thick cake mix.
Pour into a wide and flat baking pan covered with baking paper or a Teflon pad.
Bake at 180 degrees for about 10 minutes until ready. Let it cool completely.
In the whipping bowl put the cream cheese and the powdered sugar.
Beat with a mixer.
You need to get a fluffy cream.
Add the cream, too.
Beat again. The cream is ready.
Cut the cake layer into two equal halves. Put one half onto the pan or the tray where you will assemble the cakes. You can use the same tray from the baking. Gently moisturize the cake layer with half of the milk.
Spread with cream.
Spread evenly on the cream with the raspberry jam.
Place the second cake layer on top. Moisturize it again with milk.
Apply cream on top of the second layer as well. If you want, you can also cover the walls.
Break the chocolate into pieces. Put it in a bowl together with the milk. Melt the chocolate in a water bath or briefly in the microwave. Once the chocolate is melted, add the oil. Stir well until the oil is completely absorbed by the chocolate. It gives it a shine.
Serving depends on your imagination. Optionally, you can cut the cakes and sprinkle them with the chocolate topping and the crushed nuts. I preferred to keep them uncut, cutting a piece of desired size just before serving it and sprinkle with topping and the crushed nuts. The first option is probably easier because the topping tightens after a while. Actually it is a question of your desire.
More important is that they are a good option for dessert for guests, but you can also surprise your family members. Bon appetit!
