Dulce de leche Tiramisu Cake

coffee cake

 

coffee cake

Dulce de leche Tiramisu cake is a well loved classic cake with a twist. This cake is replaced with sponge cake for lady fingers and with creamy dulce de leche frosting. Always perfect dessert for any occasion.

 

Ingredients for cake:

8 eggs

1 1/3 cups sugar

1 1/3 cup flour sifted

Cream:

4 ozs. cream cheese

1/4 cup powdered sugar

1 can (8 ozs) cooked condensed milk or dulce de leche

17.5 ozs. mascarpone cream

1 cup heavy whipping cream

Other ingredients:

3/4 cup coffee

1/2 cup Kahlua liqueur

toasted hazelnuts (optional)

 

Directions:

On high speed beat eggs with sugar.

When the batter is stiff and light, add flour and mix it gently and well on low .

Pour the batter into 10 ”* round baking pan and bake for about 35-40 minutes.

Let the cake cool.

*if using 9” reduce to 7 eggs,1 1/4 cup sugar and flour.

Cream:

In Stand/hand mixer beat cream cheese with dulce de leche.

Add mascarpone cream and beat not more then a minute, just until well combined.

In a separate bowl beat together heavy whipping cream with powdered sugar.

Gently fold in whipped cream into dulce de leche cream.

In a small bowl or spray bottle combine coffee with kahlua liqueur.

Assembling:

Divide the sponge cake in half.

Soak the bottom layer with coffee mixture.

Spread good amount of frosting.

If desired, sprinkle toasted crushed hazelnuts.

Soak the other half of sponge cake, and place it on top of the bottom layer.

Spread frosting all over the cake reserving some frosting for decoration.

Decorate as desired. Dust with cocoa powder.

 

 

coffee cake

 

 

Almond Chocolate Coconut Scones

almond coconut and chocolate scones-3

almond chocolate coconut scones

 

Scones are classic teatime biscuit treats that are quick and easy to make.These almond chocolate coconut scones are full of scrumptious goodness.Slightly sweetened flaky biscuits with shaved chocolate, sliced almonds, coconut flakes and glazed with sweet coconut glaze.They are perfect with coffee or tea.

 

Ingredients:

3 cups all-purpose flour

3 tablespoons sugar

1 tablespoon + 1 teaspoon baking powder

3/4 teaspoon salt

1 1/2 sticks unsalted butter,cold.

1 cup coconut milk  (milk,almond milk or cream will work too)

1 egg

1/2 cup sliced almonds toasted

1/2 cup chopped chocolate ( or chocolate chips)

1/2 cup shredded coconut toasted

 

Glaze:

1 1/2 cup powdered sugar

2 tablespoons  coconut milk,milk,or cream

1/4 teaspoon vanilla

Direction:

Preheat oven to 400F degrees.

Line two baking sheets with parchment paper.

In a bowl of stand mixer,whisk together flour,sugar,baking powder,and salt.Shred cold butter and using your hands quickly work in the butter with flour mixture to create crumb mixture. You can also use a large blender to combine flour mixture with butter.

Add coconut,chocolate, and almonds to the mixture.

in a small bowl whisk coconut milk with egg.

Add milk and egg mixture to flour mixture and mix until combined.

On a slightly floured surface,divide the dough in half and pat a 6 inch circle.Cut the circle in to wedges.Transfer scones to baking sheet and set them at least 1 inch apart.

Bake for 15 to 18 minutes.

Prepare the glaze.Combine powdered sugar with coconut milk (reg.milk) and vanilla.

Pour or brush glaze over baked warm scones. Sprinkle with coconut flakes and sliced almonds over the top.

almond coconut and chocolate scones-3

 

 

Almond Chocolate Coconut Scones

Ingredients

  • 3 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 sticks unsalted butter,cold.
  • 3/4 cup coconut milk (milk,almond milk or cream will work too)
  • 1 egg
  • 1/3 cup sliced almonds toasted
  • 1/3 cup chopped chocolate ( or chocolate chips)
  • 1/3 cup shredded coconut toasted
  • Glaze:
  • 1 1/2 cup powdered sugar
  • 2 tablespoons coconut milk,milk,or cream
  • 1/4 teaspoon vanilla

Instructions

  1. Preheat oven to 400F degrees.
  2. Line two baking sheets with parchment paper.
  3. In a bowl of stand mixer,whisk together flour,sugar,baking powder,and salt.Shred cold butter and using your hands quickly work in the butter with flour mixture to create crumb mixture. You can also use a large blender to combine flour mixture with butter.
  4. Add coconut,chocolate, and almonds to the mixture.
  5. in a small bowl whisk coconut milk with egg.
  6. Add milk and egg mixture to flour mixture and mix until combined.
  7. On a slightly floured surface,divide the dough in half and pat a 6 inch circle.Cut the circle in to wedges.Transfer scones to baking sheet and set them at least 1 inch apart.
  8. Bake for 15 to 18 minutes.
  9. Prepare the glaze.Combine powdered sugar with coconut milk (reg.milk) and vanilla.
  10. Pour or brush glaze over baked warm scones. Sprinkle with coconut flakes and sliced almonds over the top.
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almond coconut and chocolate scones-6

 

 

Markiza Cake

Markiza cake

Markiza cake

This is a delightful cake that is fairly sweet and with a little fruity flavor.Markiza cake is multi layered shortbread cake with meringue,nuts,and jam.In most original Russian recipes it is made with rich and sweet dulce de leche frosting.It’s too sweet for my family. I make it with my favorite frosting that goes perfect for this cake.One advice…Plan to spend good amount of time in the kitchen.It’s not a quick cake,but worth all your time and effort.Enjoy with coffee or tea.

Ingredients:

6 eggs (egg yolks and whites separated)

2 1/2 cup sugar

3-4 cups flour

2 sticks butter room temp.

1/3 cup sour cream

1 1/2 teaspoon baking powder

Chopped walnuts or hazelnuts

Your choice of jam (I like apricot)

Cream:

2 sticks butter at room temp.

1 (8ozs) cream cheese

8 ozs. heavy whipping cream (or cool whip)

1 teaspoon vanilla

1 3/4 can condensed milk

Directions:

In a mixing bowl using hand or stand mixer combine butter with 1 cup of sugar.

Add egg yolks and sour cream.Mix until all ingredients are well incorporated.

In another bowl combine flour and baking powder.

Gradually add flour* to the batter.

Form 6-8 balls,cover with plastic wrapper and refrigerate for 30 minutes.

* start with 3 cups,gradually  adding more if needed.

Meringue:

Whip egg whites until frothy.

Add 1 1/2 cup sugar.

Continue to whip until stiff peeks.

Heat oven to 375 degrees.

Roll out one ball at a time on slightly floured parchment paper.

Cut edges of cake layer using a 8 or 9 inch cake pan.

Spread about 1 -1 1/2 tablespoons of jam** on the layer.

Spread about 2 +/- tablespoons of meringue.

Sprinkle with about 1 tablespoon of nuts on top of meringue.

** Spread jam on every other layer.

Markiza cake

 

 

Bake for 6-8 minutes depending on your oven then reduce temp. to 200 degrees and continue baking for another 10 minutes.

Repeat steps with the rest of the dough.

Cream:

Whip butter with cream cheese and vanilla.

Gradually add condensed milk.

Gradually on med-low speed pour in heavy whipping cream*,increasing speed as cream thickens a little.

Continue to whip until cream thickens.

*if not using heavy cream,add cool whip.

Assembling:

Slightly heat jam using stove or microwave.Stir and let it cool.

Carefully spread a good amount of cream on the first layer with jam.

Place second layer(no jam)meringue side facing down on top of the first one.

Repeat steps with the rest of the layers in this order:

with jam-cream-no jam-cream-with jam-cream-no jam…so forth.

Apply cream to the sides and top of the cake.

Gently spread cooled jam on top of the cake.

Decorate sides of the cake as desired.I used white chocolate shavings and whipped cream with powdered sugar for top edges.

Markiza cake

Cake “Markiza”

Cake “Markiza”

Ingredients

  • Ingredients:
  • 6 eggs (egg yolks and whites separated)
  • 2 1/2 cup sugar
  • 3-4 cups flour
  • 2 sticks butter room temp.
  • 1/3 cup sour cream
  • 1 1/2 teaspoon baking powder
  • Chopped walnuts or hazelnuts
  • Your choice of jam (I like apricot)
  • Cream:
  • 2 sticks butter at room temp.
  • 1 (8ozs) cream cheese
  • 8 ozs. heavy whipping cream (or cool whip)
  • 1 teaspoon vanilla
  • 1 3/4 can condensed milk

Instructions

  1. Directions:
  2. In a mixing bowl using hand or stand mixer combine butter with 1 cup of sugar.
  3. Add egg yolks and sour cream.Mix until all ingredients are well incorporated.
  4. In another bowl combine flour and baking powder.
  5. Gradually add flour* to the batter.
  6. Form 6-8 balls,cover with plastic wrapper and refrigerate for 30 minutes.
  7. * start with 3 cups,gradually adding more if needed.
  8. Meringue:
  9. Whip egg whites until frothy.
  10. Add 1 1/2 cup sugar.
  11. Continue to whip until stiff peeks.
  12. Heat oven to 375 degrees.
  13. Roll out one ball at a time on slightly floured parchment paper.
  14. Cut edges of cake layer using a 8 or 9 inch cake pan.
  15. Spread about 1 -1 1/2 tablespoons of jam** on the layer.
  16. Spread about 2 +/- tablespoons of meringue.
  17. Sprinkle with about 1 tablespoon of nuts on top of meringue.
  18. ** Spread jam on every other layer.
  19. Bake for 6-8 minutes depending on your oven then reduce temp. to 200 degrees and continue baking for another 10 minutes.
  20. Repeat steps with the rest of the dough.
  21. Cream:
  22. Whip butter with cream cheese and vanilla.
  23. Gradually add condensed milk.
  24. Gradually on med-low speed pour in heavy whipping cream*,increasing speed as cream thickens a little.
  25. Continue to whip until cream thickens.
  26. *if not using heavy cream,add cool whip.
  27. Assembling:
  28. Slightly heat jam using stove or microwave.Stir and let it cool.
  29. Carefully spread a good amount of cream on the first layer with jam.
  30. Place second layer(no jam)meringue side facing down on top of the first one.
  31. Repeat steps with the rest of the layers in this order:
  32. with jam-cream-no jam-cream-with jam-cream-no jam…so forth.
  33. Apply cream to the sides and top of the cake.
  34. Gently spread cooled jam on top of the cake.
  35. Decorate sides of the cake as desired.I used white chocolate shavings and whipped cream with powdered sugar for top edges.
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Whole Wheat Banana Nut Mini Muffins

DSC_3555

DSC_3555

 

 

When you have some bananas that are getting a little bit too ripe,it’s just perfect to bake a batch of fresh healthy muffins.They are wholesome with whole wheat flour,chopped walnuts,mashed bananas and chia seeds.They are perfect for breakfast with little bit of softened butter and a cup of coffee of course .They store well for couple of days when wrapped in plastic wrap and also freezer friendly.

Whole Wheat Banana Nut Mini Muffins

Ingredients

  • 2 cups Whole wheat flour
  • 1/4 cup chia seeds
  • 3/4 cup brown sugar
  • 1 large egg
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • 1/2 cup plain yoghurt
  • 1 tablespoon vanilla extract
  • 3 large bananas mashed
  • 1 1/4 teaspoon baking powder
  • 3 tablespoons avocado oil ( vegetable oil will work also)
  • 1/2 cup chopped walnuts
  • powdered sugar for dusting

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray mini cupcake pan with nonstick cooking spray.
  3. In a mixing bowl,whisk together flour,salt,baking powder,cinnamon and chia seeds.
  4. In another mixing bowl,whisk together sugar and egg.
  5. Whisk in mashed bananas,vanilla,oil,and yoghurt until well combined.
  6. Gradually add dry ingredients to wet ingredients.
  7. Fold in chopped nuts.
  8. Divide batter evenly into prepared mini cupcake pan.
  9. Sprinkle some chopped nuts and oatmeal on top if desired.
  10. Bake for 12-13 minutes.
  11. let cool completely.
  12. Dust with powdered sugar.
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