This a 4 layered honey cake with smooth mascarpone cream frosting. You can add nuts for some crunch and drizzle caramel sauce for a twisted unique flavor. It’s really delicious and impressive!

Recipe was adapted from grabandgorecipes.com

Ingredients:

6 eggs

1 1/4 cup sugar

3 Tbsp. honey

2 1/2 cups all-purpose flour

2 tsp. baking soda + 1 tablespoon vinegar

1 tsp. vanilla extract

Frosting:

2 sticks butter room temperature

16 ozs. mascarpone cheese

4 ozs. cream cheese room temp.

1 1/2 can condensed milk

soaking:

1/2 cup boiling water cooled

1/4 cup heavy whipping cream or half/half

2 tablespoons condensed milk

( mix all ingredients together)

Optional :

toasted walnuts,peanuts,or almonds.

prunes

caramel

toffee bites

cheerios or trader joes O’s

Directions:

Preheat the oven to 325 degrees F.

On high speed beat the eggs until pale and fluffy.

Slowly add sugar and beat for another 3-4 minutes. Lower speed to medium-low, add honey.

Mix baking soda with vinegar and add to eggs mixture.

Gradually add in flour. Go slowly so the batter stays fluffy.

Line the bottom with parchment paper and spray two springform baking pans (9” round) with cooking spray.

Pour the batter evenly into the baking dishes and bake for about 30-35 minutes.

Check if the cake is ready with a toothpick, if nothing sticks to it, it is done.

Frosting:

Beat together butter with cream cheese.

With mixer still running, slowly and gradually pour in condensed milk.

Add mascarpone cream and beat on high until well incorporated but not more than 1 minute.

Assembling:

Slice two cakes in half.

pour,spray, or drizzle soaking mixture on first layer.

Spread some frosting. You can sprinkle with nuts,toffee bites, or add prunes to each layer (optional).

Repeat the steps with each layer.

Spread the rest of the frosting all over the cake.

Decorate the sides and top as desired.

I used trader Joes O’s (crushed in a blender) on the sides of the cake and drizzled caramel on top.

[amd-zlrecipe-recipe:150]

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.

This is the best German chocolate cake recipe ever! Perfect,rich, and moist chocolate cake with creamy, nutty, coconut, caramel like frosting. It’s one of our favorite chocolate cakes. This is the BEST chocolate layer cake that can be used with other frostings and/or fillings.

Ingredients:

Chocolate cake-

2 cups all-urpose flour

2 cups sugar

3/4 cup cocoa (I used raw cocoa)

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 tablespoon vinegar

1 teaspoon salt

1 cup milk

1/2 cup vegetable oil or any other unflavored oil.

2 eggs

2 teaspoons vanilla extract

1 cup boiling water

Frosting:

1 can or 1 1/2 cup evaporated milk

1 1/4 cup white sugar

3 egg yolks beaten with 1 teaspoon water

3/4 cup butter

1 1/2 teaspoon vanilla extract

1 1/2 cups chopped pecans

1 1/2 cup flaked coconut

1 3/4 tablespoons cornstarch

Chocolate cream:*

4 ozs. cream cheese

1 cup powdered sugar

2 tablespoons cocoa

1 1/4 cup heavy whipping cream

1 teaspoon vanilla extract

* Or double the recipe for frosting

Directions:

Pre-heat oven to 350 degrees F.

Grease 2 (9-inch)round cake pans.

In a mixing bowl (I use Kitchen Aid) whisk or combine flour,sugar,cocoa,baking powder,baking soda mixed with vinegar, and salt.

Stir until well combined.

Add milk,oil,eggs, and vanilla to flour mixture and mix together on medium speed until well combined.

Reduce speed to low and add boiling water a little bit at a time.

Once the water is all mixed in, beat on high for 1 minute.

Evenly distribute cake batter between two prepared pans.

Bake for 30-35 minutes.

Remove from oven and allow to cool completely(out of the pan).

While the cake is baking, prepare frosting-

In a large saucepan whisk evaporated milk and cornstarch.

Add in sugar,egg yolks,butter ,and vanilla.

Cook over low heat stirring constantly until thick.

Remove from him and stir in pecans and coconut.

Let cool.

Chocolate cream:

Beat together cream cheese,powdered sugar, and vanilla.

Gradually add heavy whipping cream starting on medium speed and going up as the cream thickens.

Soaking ~ (Optional)-

1 cup water

1 tablespoon brandy, cognac or kahlua liqueur .

Assembling cake:

Spray or pour with spoon water and liqueur over the first chocolate cake.

Spread with some cooled frosting.

Place the other cake layer on top. Moisten it, and cover the whole cake with chocolate cream starting with sides.

Spread the rest of the frosting on top of the cake. Decorate as desired.

Refrigerate for 30 minutes or more.

This divine and super delicious recipe was adapted from adashofsanity.com.

german chocolate cake-6

[amd-zlrecipe-recipe:138]

kievskiy cake-2

Kievskiy cake is meringue cake with nuts in between two sponge cakes slightly soaked with syrup and apricot preserve that’s covered with delicious cream!. Sounds so delightfully tasty already, but wait until you try it… It can’t be better. Its a very popular Russian/ Ukrainian cake that got it’s name from “Kiev” city in Ukraine in early 1950’s.There is also lots of variation on making this cake, and this recipe is the one that my family adores .(especially my mom,who is not a big fan of sweets).

Meringue takes some time to bake, I like to make it day before I make the whole cake.When Apricots in season I like to make my own preserve, (apricots and sugar simmering over low heat for about 1.5 hours) but otherwise I use store bought.

For Meringue:

4 egg whites
1 1/2 cup sugar

For Cake:

6 eggs

1 cup sugar

1 cup flour

For Cream:
1 can condensed cream

2 sticks butter softened at room temp.

1 package cream cheese

8 oz container whip cream topping (Also you can beat heavy cream with powdered sugar, taste will be slightly different but still taste good) *

Apricot jam or preserve (or any other of your choice)

cooled sugar syrup (boil 1 cup water with 3 tbsp. sugar. let cool)

finely chopped walnuts or peanuts

crushed maria’s cookies or graham cracker cookies

* You can also omit whip cream, just add 2 sticks butter and 1 more can of condensed milk.

Directions:

Meringue:
Heat oven to 250 degrees.

On high speed beat egg whites with sugar until really stiff about 20-25 minutes.

Line the bottom of 9″ spring foam pan with parchment paper. Bake for 30 minutes on 250 degrees then reduce to 175 degrees for another 4 hours. (I like to leave it in the turned off oven overnight)

Cake:

Heat oven 325 degrees.

On high speed beat eggs with sugar, when the batter is stiff and light, add flour and mix it well.

Pour the batter into 9” round baking pan and bake for about 30-35 minutes.

Let the cake cool.

Cream:
Beat butter with cream cheese until smooth.

Gradually add condensed milk and beat well until combined.

Add whip cream and beat again.

note: If you will use heavy whipping cream instead of whip cream topping, then beat it together with powdered sugar in separate bowl then fold it in gently to the cream.

Assembling:

Slice the cake in half.Using a tablespoon pour sugar syrup on the cake(don’t over do it)

spread the jam or preserve.
spread a good layer of cream
sprinkle with nuts
place meringue cake on top, and add another good layer of cream.

Soak the other slice of cake with syrup, and spread jam or preserve.Place it on top of the cake.

Spread the remaining cream all over the cake. Sprinkle cookie crumbs on the top,(and sides if you like) and nuts on the sides of the cake.Or you can do how ever you like depends on your preference. Keep it in the fridge for at least two hours. Serve with a cup of hot tea.Enjoy!

Honey Cake

Dulce de leche Tiramisu Cake

Best German Chocolate Cake Recipe

kievskiy cake