Apple Cake Treats

apple cake treats-4

apple cake treats-4

 

 

These are scrumptious and cute apple cake treats.They are mini apple cakes with sweet caramel like frosting, and covered all over with crunchy nut and cake crumb. These treat can be versatile by using your choice of nuts, and also can be made as a whole cake by using 2 (9 inch) cake pans.

 

Ingredients:

1o eggs

1 1/2 cup sugar

1 1/2 cup + 1/2 cup flour separated

1 teaspoon baking powder

5 apples peeled and diced

 

Frosting:

1 1/2 can cooked condensed milk (dulce de leche)

2 1/2 sticks butter room temp.

4 ozs. cream cheese room temp.

8 ozs. pecans

 

apple cake treats

 

Direction:

Heat oven to 350 degrees.

Line two large baking sheets with parchments paper. Grease or spray with nonstick spray.

In a stand or hand mixer beat eggs with sugar until pale and fluffy.

Sift 1 1/2 cup flour with baking powder and gradually add to egg mixture on medium-low speed.

Mix apples with 1/2 cup flour .

Gently mix in apples into batter.

Divide batter among two baking sheets.

Bake for about 13-15 minutes.

apple cake treats-2

 

Frosting:

Beat butter and cream cheese until smooth.

Gradually add in dulce de leche.

 

Assembling:

Cut out cirlcles using small round cookie cutter.

 

apple cake treats-3

Remove apples from the scraps.Break scraps into small pieces and toast them in the oven until golden brown.

Take one mini cake round and spread generous amount of frosting.Add another round on top.

Spread frosting on the top and side of the cake.

Crush pecans using a blender.Transfer to deep medium bowl.

Take toasted cake pieces and crush using a blender.

Add it to pecans and mix it together.

Cover mini cake with nut and cake coating.

 

apple cake treats-6

Apple Cake Treats

Ingredients

  • 1o eggs
  • 1 1/2 cup sugar
  • 1 1/2 cup + 1/2 cup flour separated
  • 1 teaspoon baking powder
  • 5 apples peeled and diced
  • Frosting:
  • 1 1/2 can cooked condensed milk (dulce de leche)
  • 2 1/2 sticks butter room temp.
  • 4 ozs. cream cheese room temp.
  • 8 ozs. pecans

Instructions

  1. Heat oven to 350 degrees.
  2. Line two large baking sheets with parchments paper. Grease or spray with nonstick spray.
  3. In a stand or hand mixer beat eggs with sugar until pale and fluffy.
  4. Sift 1 1/2 cup flour with baking powder and gradually add to egg mixture on medium-low speed.
  5. Mix apples with 1/2 cup flour .
  6. Gently mix in apples into batter.
  7. Divide batter among two baking sheets.
  8. Bake for about 13-15 minutes.
  9. Frosting:
  10. Beat butter and cream cheese until smooth.
  11. Gradually add in dulce de leche.
  12. Assembling:
  13. Cut out cirlcles using small round cookie cutter.
  14. Remove apples from the scraps.Break scraps into small pieces and toast them in the oven until golden brown.
  15. Take one mini cake round and spread generous amount of frosting.Add another round on top.
  16. Spread frosting on the top and side of the cake.
  17. Crush pecans using a blender.Transfer to deep medium bowl.
  18. Take toasted cake pieces and crush using a blender.
  19. Add it to pecans and mix it together.
  20. Cover mini cake with nut and cake coating.
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Coconut Cake Raffaello

Coconut cake Raffaello-3

Coconut cake Raffaello-3 This coconut cake Raffaello will just melt in your mouth! A soft and moist cake with almonds,coconut,and white chocolate. Creamy frosting is very tasty and simple with just two ingredients. Overall this cake is super easy to make and divine as the Raffaello candy.

This recipe was inspired by my sister-in-law Galina with additions of few ingredients.

Ingredients:

Cake-

6 eggs

1 cup sugar

1 cup  all-purpose flour sifted

1 teaspoon vanilla

Cream/frosting-

16 ozs. Mascarpone cheese

1 can condensed milk

Filling and toppings-

1 can evaporated milk

2 tablespoons amaretto liqueur *

1 1/4 cup toasted sliced or slivered almonds

1/2 cup toasted shredded coconut flakes(unsweetened) + more for topping ( I toasted in the oven)

1/2 cup apricot jam/preserve heated and cooled (optional but good)

Shredded white chocolate

Raffaello candies for decoration

* you can sub in 1 teaspoon almond extract/essence

Directions:

Heat oven to 325 degrees.

Line the bottom of 9 inch springform pan with parchment paper and grease the sides.

In a stand mixer or using a hand mixer,beat eggs,sugar, and vanilla until light and fluffy.

Gradually on low speed or using hands/spatula mix in flour. Bake for 30-35 minutes. Let cool.

 

Coconut cake Raffaello

 

  Cream-

Whip mascarpone cream with condensed milk for not more then a minute. Just as well combined.

Soaking-

Combine evaporated milk with amaretto liqueur or almond extract/essence.

 

Assembling:

Slice cake in half. Using a spoon,pour half of evaporated milk mixture* on the bottom layer.

Spread jam if adding any,followed by good amount of cream.

Sprinkle almonds,coconut, and white chocolate(optional).

 

Coconut cake Raffaello-2

 

Moist the other half cake layer and place it on top.(sliced side down.)

Spread remaining cream all over the cake.

Add shredded coconut to the top and sides of the cake.

Sprinkle with white chocolate and top with Raffaello candies.

Refrigerate for at least 4-6 hours.

*If you like your cake to be on the sweeter side, add 2 tablespoons of condensed milk to evaporated milk. If you don’t like your cakes moist,you might want to reduce soaking mixture.

 

raffaello cake

 

 

Coconut Cake Raffaello

Ingredients

  • Cake-
  • 6 eggs
  • 1 cup sugar
  • 1 cup all-purpose flour sifted
  • 1 teaspoon vanilla
  • Cream/frosting-
  • 16 ozs. Mascarpone cheese
  • 1 can condensed milk
  • Filling and toppings-
  • 1 can evaporated milk
  • 2 tablespoons amaretto liqueur *
  • 1 1/4 cup toasted sliced or slivered almonds
  • 1/2 cup toasted shredded coconut + more for topping ( I toasted in the oven)
  • 1/2 cup apricot jam/preserve heated and cooled (optional but good)
  • Shredded white chocolate
  • Raffaello candies for decoration
  • * you can sub in 1 teaspoon almond extract/essence

Instructions

  1. Heat oven to 325 degrees.
  2. Line the bottom of 9 inch springform pan with parchment paper and grease the sides.
  3. In a stand mixer or using a hand mixer,beat eggs,sugar, and vanilla until light and fluffy.
  4. Gradually on low speed or using hands/spatula mix in flour.
  5. Bake for 30-35 minutes. Let cool.
  6. Cream-
  7. Whip mascarpone cream with condensed milk for not more then a minute. Just as well combined.
  8. Soaking-
  9. Combine evaporated milk with amaretto liqueur or almond extract/essence.
  10. Assembling:
  11. Slice cake in half. Using a spoon,pour half of evaporated milk mixture* on the bottom layer.
  12. Spread jam if adding any,followed by good amount of cream.
  13. Sprinkle almonds,coconut, and white chocolate(optional)
  14. Moist the other half cake layer and place it on top.( sliced side down.)
  15. Spread remaining cream all over the cake.
  16. Add shredded coconut to the top and sides of the cake. Sprinkle with white chocolate and top with Raffaello candies.
  17. Refrigerate for at least 4-6 hours.
  18. *If you like your cake to be on the sweeter side, add 2 tablespoons of condensed milk to evaporated milk.
  19. If you don't like your cakes moist,you might want to reduce soaking mixture.
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Poppy seed roll

Poppyseed rolls

Poppyseed rolls

 

I think poppy seed roll to Russians/Ukrainians is like cinnamon rolls to Americans.They are classic European sweet dough rolls with homemade poppy seed walnut filling.

Nothing beats homemade fresh goodies like pastries,rolls, and buns.The smell of baking fills the house making kids to wait impatiently for them to be done. Seriously….They are the best tasting rolls and especially good with cold glass of milk.

If for any reason you don’t like poppy seeds,you can make them with other variety of fillings like walnut+sugar,fruit preserve,raisins+sugar,cranberries or melted butter+sugar.

Ingredients for filling:

1 1/2 cups poppy seeds

1 cup water/milk

1 – 1 1/2 cup sugar

1/2 cup walnuts

Dough:

2 cups warm milk  (not hot)

1 cup sugar

1/2 cup butter melted (1 stick)

4 large or 5 medium eggs

3 tablespoons oil

1 tablespoon yeast

1/4 cup sour cream

1 teaspoon vanilla

6 1/2 – 7  cups flour  [amazon asin= highly recommended or all purpose flour*

1 egg for egg wash

 

*Most European/Russian stores and Winco Foods carry it.

Direction using bread maker:

1.Add sugar to milk.Stir until sugar disolves.Stir in yeast and set aside.

Poppyseed rolls

2.In another mixing bowl whisk eggs,sour cream,oil,salt,vanilla.

Poppyseed rolls

3.Melt butter,let it cool.

Poppyseed rolls

4.Whisk in milk mixture to egg mixture.

Poppyseed rolls

5.Whisk in butter.Add flour,mix and transfer dough mixture to bread maker.

Poppyseed rolls

6.Set your setting on “dough”.

With stand mixer:

1.Follow steps 1-4

2.Whisk  in butter.Transfer mixture to stand mixer bowl.

3.Add flour.

4.Mix dough with hook attachment.Starting on med-low speed and increasing speed gradually to highest.

5.Cover bowl with plastic wrap.Place the bowl in the warmest place in your house covered with blanket or towel.

I like to place it in the microwave(don’t turn it on!).

6.Let dough rise,about 2 +/- hours.

 

Place poppy seeds in a small saucepan and cover with water.Bring to boil then reduce heat to low  and cook for 10 minutes.When cooled,grind poppy seeds with walnuts using meat grinder.If you don’t have one you can use coffee grinder or good blender(if you don’t have any of that,it’s still ok not to grind).Grind before cooking poppy seeds.Mix in sugar and set aside.

Poppyseed rolls

Prepare egg wash-whisk egg with 1 tablespoon water.

Apply a little bit of oil to your hands and rolling pin if needed.

Poppyseed rolls

Divide the dough in half for 2 large rolls or  in three parts for 3 medium rolls.

Roll out the dough into rectangular or oval shape.Spread thick layer of poppyseed mixture.Roll it up half way and tuck in the sides and continue to roll all the way. Carefully place the roll on baking sheet lined with parchment paper.

Poppyseed rolls-6

Poppyseed rolls

Preheat your oven on lowest setting for 5 minutes and turn it off.Place rolls in slightly warm oven.Let rolls slightly rise for about 15-20 minutes.Apply egg wash and bake rolls on 325 degrees for about 40-45 minutes.

Poppyseed rolls-4

Let them cool completely before slicing.Enjoy with tea,milk or coffee.

 

Poppyseed rolls

Poppyseed rolls

Ingredients

  • Ingredients for filling:
  • 1 1/2 cups poppy seeds
  • 1 cup water/milk
  • 1 - 1 1/2 cup sugar
  • 1/2 cup walnuts
  • Dough:
  • 2 cups warm milk (not hot)
  • 1 cup sugar
  • 1/2 cup butter melted (1 stick)
  • 4 large or 5 medium eggs
  • 3 tablespoons oil
  • 1 tablespoon yeast
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 6 1/2 cups flour
  • 1 egg for egg wash

Instructions

  1. Direction using bread maker:
  2. 1.Add sugar to milk.Stir until sugar disolves.Stir in yeast and set aside.
  3. 2.In another mixing bowl whisk eggs,sour cream,oil,salt,vanilla.
  4. 3.melt butter,let it cool.
  5. 4.Whisk in milk mixture to egg mixture.
  6. 5.Whisk in butter.Add flour,mix and transfer dough mixture to bread maker.
  7. 6.Set your setting on "dough".
  8. With stand mixer:
  9. 1.Follow steps 1-4
  10. 2.Whisk in butter.Transfer mixture to stand mixer bowl.
  11. 3.Add flour.
  12. 4.Mix dough with hook attachment.Starting on med-low speed and increasing speed gradually to highest.
  13. 5.Cover bowl with plastic wrap.Place the bowl in the warmest place in your house covered with blanket or towel.
  14. I like to place it in the microwave(don't turn it on!).
  15. 6.Let dough to rise,about 2 +/- hours.
  16. Place poppy seeds in a small saucepan and cover with water.Bring to boil then reduce heat to low and cook for 10 minutes.When cooled,grind poppy seeds with walnuts using meat grinder.If you don't have one you can use coffee grinder or good blender(if you don't have any of that,it's still ok not to grind).Grind before cooking poppy seeds.Mix in sugar and set aside.y seeds.Mix in sugar and set aside.
  17. Prepare egg wash-whisk egg with 1 tablespoon water.
  18. Apply a little bit of oil to your hands and rolling pin.I add a small amount of oil to the surface too.
  19. Divide the dough in half for 2 large rolls or in three parts for 3 medium rolls.
  20. Roll out the dough into rectangular shape.Spread thick layer of poppyseed mixture.Roll it up half way and tuck in the sides and continue to roll all the way. Carefully place the roll on baking sheet lined with parchment paper.
  21. Preheat your oven on lowest setting for 5 minutes and turn it off.Place rolls in slightly warm oven.Let rolls slightly rise for about 15-20 minutes.Apply egg wash and bake rolls on 325 degrees for about 40-45 minutes.Let them cool completely before slicing.Enjoy with tea,milk or coffee.
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Poppy seed Walnut Cake with Dulce de Leche

poppy seed walnut cake with dulce de leche frosting

If you’re a poppy seed lover like me,then this cake is for you.The cake is very scrumptious and consists of lots and lots of poppy seeds and walnuts.Dulce de leche frosting enhances the cake and makes it divine.I tried making this cake using different flours,and my best pick  considering the taste and health wise is spelt and almond flour( or spelt by itself).You can use regular white flour or whole wheat pastry flour also.

To make the process quicker,I like to bake meringue layer a day before Im baking the cake.

Ingredients:

6 eggs

1 cup sugar

2 teaspoon baking soda + 1 tablespoon vinegar combined

1 3/4 cups poppy seeds

1 cup walnuts

1 cup pastry whole wheat flour*

* you can substitute for all-purpose white flour or spelt flour

 

1  can dulce de leche

12 ozs. cream cheese (1 1/2 package cream cheese)

1 stick butter room temperature.

1 cup heavy whipping cream or 8 ozs cool whip ( I prefer heavy cream )

1 teaspoon vanilla

Syrup:

1/2 cup boiling water

2 tablespoons sugar

(mix together,let it cool)

Meringue:

3 egg whites

1 cup sugar

a pinch cream of tartar

Frosting:

 

Direction:

Meringue-

Prepare a lined 10 inch springform pan.

Heat oven to 200 degrees.

Beat egg whites with sugar and cream of tartar on high speed until the peeks are stiff and glossy.

Transfer to the cake pan. Spread meringue evenly. Bake for 3 1/2 -4 hours. leave it to cool and continue drying overnight in the oven ( best results)

 

Pre heat oven to 325 degrees.

In a mini blender,pulse and chop walnuts together with poppy seeds.

Beat eggs with sugar until fluffy and pale in color.

Sift flour and combine poppy seeds and baking soda with vinegar.

Gently mix in flour poppyseed walnut mix.

Line the bottom of the 10 inch pan with parchment paper.

Grease or spray the sides and bottom of the pan.

Transfer the batter to the prepared pan and bake for 35-40 minutes or until toothpick comes out dry and clean.Let cool.

Dulce de Leche frosting:

Beat cream cheese with butter.

Add dulce de leche and beat until well combined.

Gradually Pour in heavy whipping and vanilla, beat until cream thickens.**

**Or replace with cool whip

Assembling:

Slice the cake in half.

Moist (a little) the cake layer with syrup using spoon or spray.

Spread dulce de leche frosting.

Place the meringue layer on top. Add more cream and spread.

Moist ( a little) and place third layer on top of the meringue layer.

Spread frosting on sides and top of the cake.

Decorate as desired.

poppy seed walnut cake with dulce de leche frosting

 

DSC_4279

You can use this flour,regular white flour ,or spelt and almond flour.

Poppyseed Walnut Cake with Dulce de Leche

Ingredients

  • 6 eggs
  • 1 cup sugar
  • 2 teaspoon baking soda + 1 tablespoon vinegar combined
  • 1 3/4 cups poppy seeds
  • 1 cup walnuts
  • 1 cup pastry whole wheat flour*
  • * you can substitute for all-purpose white flour or spelt flour
  • 1 can dulce de leche
  • 12 ozs. cream cheese (1 1/2 package cream cheese)
  • 1 stick butter room temperature.
  • 1 cup heavy whipping cream or 8 ozs cool whip ( I prefer heavy cream )
  • 1 teaspoon vanilla
  • Syrup:
  • 1/2 cup boiling water
  • 2 tablespoons sugar
  • (mix together,let it cool)
  • Meringue:
  • 3 egg whites
  • 1 cup sugar
  • a pinch cream of tartar

Instructions

  1. Direction:
  2. Meringue-
  3. Prepare a lined 10 inch springform pan.
  4. Heat oven to 200 degrees.
  5. Beat egg whites with sugar and cream of tartar on high speed until the peeks are stiff and glossy.
  6. Transfer to the cake pan. Spread meringue evenly. Bake for 3 1/2 -4 hours. leave it to cool and continue drying overnight in the oven ( best results)
  7. Pre heat oven to 325 degrees.
  8. In a mini blender,pulse and chop walnuts together with poppy seeds.
  9. Beat eggs with sugar until fluffy and pale in color.
  10. Sift flour and combine poppy seeds and baking soda with vinegar.
  11. Gently mix in flour poppy seed walnut mix.
  12. Line the bottom of the 10 inch pan with parchment paper.
  13. Grease or spray the sides and bottom of the pan.
  14. Transfer the batter to the prepared pan and bake for 35-40 minutes or until toothpick comes out dry and clean.Let cool.
  15. Dulce de Leche frosting:
  16. Beat cream cheese with butter.
  17. Add dulce de leche and beat until well combined.
  18. Gradually Pour in heavy whipping and vanilla, beat until cream thickens.**
  19. **Or replace with cool whip
  20. Assembling:
  21. Slice the cake in half.
  22. Moist (a little) the cake layer with syrup using spoon or spray.
  23. Spread dulce de leche frosting.
  24. Place the meringue layer on top. Add more cream and spread.
  25. Moist ( a little) and place third layer on top of the meringue layer.
  26. Spread frosting on sides and top of the cake.
  27. Decorate as desired.
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Squirrel Cake with nuts

dsc_4186

 If you like nuts, then this “squirrel cake” is for you.It does take some time to make it.It is fairly sweet and fills you up quickly.

Ingredients for batter:

preheat oven to 350 degrees

1 1/2 cups of your favorite nuts.toasted,cooled, and chopped in a blender (you can have them mixed using variety)
1 cup sugar
3 eggs
2 sticks butter melted but not hot
1 teaspoon baking powder
1/4 cup sour cream
1 1/2 cup flour

Directions for cake batter:
In a mixing bowl or stand mixer, beat eggs on high speed until they will be foamy and pale.Add the sugar,sour cream and butter. Mix on low.

Combine flour,nuts, and baking powder.
Gently combine the flour mixture with the whipped eggs.

Grease a  9 x 2 3/4 spring-foam pan.
Pour half of the batter to the pan and spread it with spoon or spatula.
Bake for about 13-15 minutes.
Repeat with the rest of the batter.

 

Amaretto syrup:
1/2 cup boiling water
2 tablespoons sugar
2 tablespoons Amaretto liquor

combine all ingredients.Let cool

Ingredients for cream:

Inside-
1 can condensed milk ( cook the cans for two hour in water, or use  prepared Dulce DE leches)
2 sticks butter softened at room temp.
4 tablespoons sour cream

Beat together butter with dulce de leche. Add sour cream, and beat again.

Carefully slice the cake to have four layers all together.
Spray or add syrup using a spoon on each layer.
Spread the cream evenly on each layer leaving the top.

Outside-
2 cups heavy whipping cream
1 cup powdered sugar
3 tablespoons cocoa powder (sifted)

Beat together heavy cream with sugar.Gradually add cocoa powder.
Spread the cream all over the top and sides of the cake.

Decorate the cake as desired. Top it with mixed nuts,chocolate,  sifted cocoa.

“Squirrel Cake” with nuts

Ingredients

  • preheat oven to 350 degrees
  • 1 1/2 cups of your favorite nuts.toasted,cooled, and chopped in a blender (you can have them mixed using variety)
  • 1 cup sugar
  • 3 eggs
  • 2 sticks butter melted but not hot
  • 1 teaspoon baking powder
  • 1/4 cup sour cream
  • 1 1/2 cup flour

Instructions

  1. In a mixing bowl or stand mixer, beat eggs on high speed until they will be foamy and pale.Add the sugar,sour cream and butter. Mix on low.
  2. Combine flour,nuts, and baking powder.
  3. Gently combine the flour mixture with the whipped eggs.
  4. Grease a 9 x 2 3/4 spring-foam pan.
  5. Pour half of the batter to the pan and spread it with spoon or spatula.
  6. Bake for about 13-15 minutes.
  7. Repeat with the rest of the batter.
  8. Amaretto syrup:
  9. 1/2 cup boiling water
  10. 2 tablespoons sugar
  11. 2 tablespoons Amaretto liquor
  12. combine all ingredients.Let cool
  13. Ingredients for cream:
  14. Inside-
  15. 1 can condensed milk ( cook the cans for two hour in water, or use prepared Dulce DE leches)
  16. 2 sticks butter softened at room temp.
  17. 4 tablespoons sour cream
  18. Beat together butter with dulce de leche. Add sour cream, and beat again.
  19. Carefully slice the cake to have four layers all together.
  20. Spray or add syrup using a spoon on each layer.
  21. Spread the cream evenly on each layer leaving the top.
  22. Outside-
  23. 2 cups heavy whipping cream
  24. 1 cup powdered sugar
  25. 3 tablespoons cocoa powder (sifted)
  26. Beat together heavy cream with sugar.Gradually add cocoa powder.
  27. Spread the cream all over the top and sides of the cake.
  28. Decorate the cake as desired. Top it with mixed nuts,chocolate, sifted cocoa.
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