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dessert

Chocolate and raspberry mousse cake

Chocolate and raspberry mousse cake
moussekakku2

 

 

Kotileipomo Juhlakuu turns two today, and it’s time for a celebration!

A little time has passed since my last published recipe, so here’s another one:

 

Chocolate and raspberry mousse cake (for ø20cm cake tin)
Brownies-base (for ø25cm cake tin):
 140 g margarine
 250 g vaster sugar
 0,5 tsp vanilla sugar
 65 g dark cocoa powder
 2 eggs
 65 g plain flour
Chocolate mousse layer:
 3 leaves of gelatin
 1 tbsp water
 150 g milk chocolate
 180 g mascarpone cheese
 3 dl double cream
 Raspberry mousse layer:
 6 leaves of gelatin
 1,5 tbsp water
 200 g raspberry puree
 100 g vanilla quark
 3 dl double cream

 

 

 

Brownies-base:

Measure the margarine, sugar and cocoa powder into a heat resistant bowl and melt on a double boiler (or in a microwave) mixng every now and then, until the ingredients have melted and the mixture feels hot to the touch. Set aside to cool slightly.

Add eggs one at a time to the mixture stirring vigorously (this word was used in the original recipe : ) ) after each one. Add the flour and mix until evenly combined. Beat vigorously for another 40 strokes and then pour the batter into a lose base cake tin lined with baking paper. (I first layed a sheet of baking paper on top of the base of the tin, and closed the sides normally leaving the sheet smoothly in between. I then greased the sides of the tin, and circled a long straight piece of baking paper around the sides. This way I received a smooth finish)

Bake in the lower part of a 160°C oven for approximately 20 minutes. The brownie-mix is done when a toothpick pressed into the centre of the batter comes out almost clean. Leave to cool completely.

Once cooled, cut the base to the correct size (the fillings’ recipes are for a ø20cm cake as approx. 3cm layers).

 

Chocolate mousse layer: 

Place the gelatin leaves into a bowl of cold water and melt the chocolate.

Mix the chocolate into the mascarpone.

When the gelatin leaves are soft, squeeze out excess water and melt them with a tablespoonful of boiling hot water. Add the gelatin into the mascarpone-chocolate mix.

Whip the cream and fold carefully into the mascarpone-chocolate mix.

Spread the mix on top of the brownies base and leave to set in the fridge while you prepare the top layer. (Or preferably wait for a couple of hours for the first layer to set before adding the next)

 

Raspberry mousse layer:

Place the gelatin leaves into a bowl of cold water.

Mix together raspberry puree and vanilla quark.

When the gelatin leaves are soft, squeeze out excess water and melt them with boiling hot water. Mix evenly into the raspberry quark.

Whip the cream and fold carefully into the rasberry quark. Make sure the whipped cream is evenly incorporated.

Spread the mixture on top of the chocolate mousse layer and leave to set in a fridge for a few hours, or preferably over night.

 

Decorate as you wish and enjoy in a good company!

Lime and white chocolate cheesecake for Mother’s Day

Lime and white chocolate cheesecake for Mother's Day

On Mother’s Day I made my own mother a cheesecake. Thank you for being there for me!

 

Happy Mother’s Day!

 

Chocolate and vanilla cheesecake with brownies base (ø25cm tin)
Brownies-base:
 140 g margarine
 250 g caster sugar
 0,5 tsp vanilla sugar
 65 g dark cocoa powder
 2 eggs
 65 g plain flour
Cheese layer:
 3 key limes (zest)
 4 gelatin sheets
 2 tbsp lemon juice
 310 g white chocolate
 330 g mascarpone cheese
 0,7 dl caster sugar
 1,4 tsp vanilla sugar
 3 eggs
 3 dl double cream
(food colouring)

 

Brownies base:

Measure the margarine, sugar and cocoa powder into a heat resistant bowl and melt on a double boiler (or in a microwave) mixng every now and then, until the ingredients have melted and the mixture feels hot to the touch. Set aside to cool slightly.

Add eggs one at a time to the mixture stirring vigorously (this word was used in the original recipe : ) ) after each one. Add the flour and mix until evenly combined. Beat vigorously for another 40 strokes and then pour the batter into a lose base cake tin lined with baking paper. (I first layed a sheet of baking paper on top of the base of the tin, and closed the sides normally leaving the sheet smoothly in between. I then greased the sides of the tin, and circled a long straight piece of baking paper around the sides. This way I received a smooth finish)

Bake in the lower part of a 160°C oven for approximately 20 minutes. The brownie-mix is done when a toothpick pressed into the centre of the batter comes out almost clean. Leave to cool completely.

 

Cheese layer: 

Place the gelatin sheets into a bowl of cold water and melt the chocolate.

Whip the cream with vanilla sugar. Separate the egg yolks and mix them with mascarpone and slightly cooled melted chocolate. Wash the limes well and grate their zest in with the mascarpone-chocolate mix. Add a little bit food colouring if you like. Whisk the egg whites with sugar until the mix forms hard peaks.

When the gelatin sheets are soft, squeeze out excess water and melt them with two tablespoonfuls of boiling hot lemon juice. Add the gelatin into the mascarpone-chocolate mix, and carefully mix in the whipped cream and egg whites.

Spread the mix on top of the brownies base and leave to set in the fridge for several hours, or preferably over night.

 

Blueberry quark cake

Blueberry quark cake

 

Blueberries are tasty in the spring too, and why not on the upcoming Mothers’ day.

 

Blueberry quark cake (ø 24 cm)
Biscuit base:
 175 g oat meal or digestive biscuits
 75 g margarine
Filling:
 5 gelatin sheets
 2 dl whippable vanilla sauce
 360 g blueberry quark
 1,5 dl blueberry soup
 0,5 dl caster sugar
 2 tbsp lemon juice
blueberries
Glaze:
 2 dl blueberry soup
 1 dl gelling sugar

 

Base:

Line a cake tin with baking paper (lay a sheet of baking paper on top of the base of the tin, and closed the sides normally leaving the sheet smoothly in between) and place an acetate strip or a twofold strip of baking paper along the sides of the tin.

Crumb the biscuits. Melt the margarine and mix in with the crumbs. Press the crumbs fairly tightly on the bottom of the baking tin, and place in a fridge while you make the filling.

 

Filling:

Place gelatin sheets to soak in cold water for 5-10 minutes. Whip the vanilla sauce and in a separate bowl, mix together quark, blueberry soup and sugar.

Squeeze the gelatin sheets of excess water and melt them with boiling hot lemon juice. Add the gelatin into the quark mix while constantly whisking. Carefully fold in the whipped vanilla sauce (and blueberries) and stir until even.

Pour the filling on top of the biscuit layer and leave in the fridge to set for at least 5 hours, preferably over night.

 

Glaze:

Sieve out the seeds from the blueberry soup. Bring to boil with gelling sugar, and let cool for about 3 minutes. If foam forms on the surface, you can scrape it off with a spoon. Spread the glaze on top of the set filling and place back into the fridge for at least 15 minutes.

Chocolate and vanilla cheesecake with brownies base

Chocolate and vanilla cheesecake

Chocolate and vanilla cheesecake

The summer is almost here, and it’s good to celebrate it by treating yourself (and why not your barbecue quests) to a mouth watering cheesecake.

This cake is relatively easy to make, although it does require many bowls (and preferably whisks), and it tastes like a cake bought from a real bakery :)

The chocolate mousse layer is originally altered from Fazer’s chocolate cheesecake recipe, and this was the first time I used it with a brownies base, which in my opinion works even better than a biscuit base. Try for yourselves!

 

Chocolate and vanilla cheesecake with brownies base (ø25cm tin)
Brownies-base:
 140 g margarine
 250 g caster sugar
 0,5 tsp vanilla sugar
 65 g dark cocoa powder
 2 eggs
 65 g plain flour
Cheese layer 1:
 3 leaves of gelatin
 1 tbsp water
 290 g milk chocolate
 240 g mascarpone cheese
 0,7 dl caster sugar
 1 tsp vanilla sugar
 2 eggs
 2 dl double cream
Cheese layer 2:
 4 leaves of gelatin
 1 tbsp water
 1 vanilla pod
 250 g mascarpone cheese
 056 dl caster sugar
 1 tsp vanilla sugar
 2 eggs
 2 dl double cream

 

Brownies base:

Measure the margarine, sugar and cocoa powder into a heat resistant bowl and melt on a double boiler (or in a microwave) mixng every now and then, until the ingredients have melted and the mixture feels hot to the touch. Set aside to cool slightly.

Add eggs one at a time to the mixture stirring vigorously (this word was used in the original recipe : ) ) after each one. Add the flour and mix until evenly combined. Beat vigorously for another 40 strokes and then pour the batter into a lose base cake tin lined with baking paper. (I first layed a sheet of baking paper on top of the base of the tin, and closed the sides normally leaving the sheet smoothly in between. I then greased the sides of the tin, and circled a long straight piece of baking paper around the sides. This way I received a smooth finish)

Bake in the lower part of a 160°C oven for approximately 20 minutes. The brownie-mix is done when a toothpick pressed into the centre of the batter comes out almost clean. Leave to cool completely.

 

Cheese layer 1: 

Place the gelatin leaves into a bowl of cold water and melt 230 g of the chocolate. Chop the rest of the chocolate into small chips.

Whip the cream with vanilla sugar. Separate the egg yolks and mix them with mascarpone and slightly cooled melted chocolate. Whisk the egg whites with sugar until the mix forms hard peaks.

When the gelatin leaves are soft, squeeze out excess water and melt them with a tablespoonful of boiling hot water. Add the gelatin into the mascarpone-chocolate mix, add the chocolate chips and carefully also mix in the whipped cream and egg whites.

Spread the mix on top of the brownies base and leave to set in the fridge while you prepare the top layer.

 

Cheese layer 2:

Place the gelatin leaves into a bowl of cold water.

Whip the cream with vanilla sugar. Separate the egg whites and whisk them with sugar until hard peaks form. Egg yolks are not needed in this layer. Split the vanilla bean pod lengthways and scrape the seeds into a bowl with mascarpone.

When the gelatin leaves are soft, squeeze out excess water and melt them with a tablespoonful of boiling hot water. Add the gelatin into the mascarpone-vanilla mix, add the chocolate chips and carefully also mix in the whipped cream and egg whites.

Spread the mix on top of the first cheese layer and leave to set in the fridge for several hours, or preferably over night.

 

Decorate as you wish and enjoy in good company!

Mouth watering chocolate muffins

Chocolate muffins

For April fools day I wanted to prank the blog’s readers, but then couldn’t think of anything good to joke about. So instead I will add a recipe for tasty (really) chocolate muffins. You’re welcome!

 

Chocolate muffins (12 large muffins)
 150 g margarine
 1,5 dl caster sugar
 2 eggs
 3,5 dl plain flour
 2 tsp baking powder
 2,5 tbsp dark cocoa powder
 1,5 dl milk
 approx. 80 g dark chocolate chips

 

Whip together soft margarine and sugar until light and fluffy. Add eggs one at a time while constantly mixing.

Mix the dry ingredients together in a separate bowl and incorporate them into the batter with milk. Finally add in the chocolate chips and stir.

Pour the batter into cupcake paper covered muffin trays, and bake in 225°C for 12-15 minutes.

Let the muffins cool before icing them.

 

 

Icing (mocha cream)
 125 g margarine
 1 tsp vanilla sugar
 30 g dark cocoa powder (=0,5 dl)
 220 g powdered sugar
 1 tbsp strong cold coffee

 

Soften the margarine with a handheld mixer. Mix together cocoa powder and powdered sugar in a separate bowl, and sieve into the bowl of margarine. Finally add coffee and mix until smooth.

Spoon the icing into a piping bag with a large star tip and pipe in a circular motion starting from the edge of the cupcake and spiralling toward the middle.

Decorate with nonpareil sprinkles (hundreds and thousands) or marzipan/fondant decorations.

Chocolate brownies

Chocolate browniesToday I celebrated my birthday (which was last Friday) with my closest family. When I asked my niece on Friday what treats I should serve at this party, the answer was: “ice cream and cake and sweets. So ice cream with cake crumbs and sweets on top”. Fair enough.

For a little while I wondered which type of cake crumb would go best with ice cream, and I decided to go with chocolate brownies. And when I googled the best possible brownies recipe (with search words “best ever chocolate brownies recipe”), a lot of the results pointed to this particular recipe. It had to be tried, and this did taste pretty good especially with ice cream. Although I’ve never actually made chocolate brownies before, so I had nothing to compare them to…

The original recipe called for unsalted butter with added salt, but I used baking margarine because I just happened to have it already.

 

 

Chocolate brownies (20x20cm tray)
 140 g margarine
 250 g caster sugar
 0,5 tsp vanilla sugar/extract
 65 g dark cocoa powder
 2 eggs
 65 g plain flour

 

Ice cream dessert in my niece's style

 

Measure the margarine, sugar and cocoa powder into a heat resistant bowl and melt on a double boiler (or in a microwave) mixng every now and then, until the ingredients have melted and the mixture feels hot to the touch. Set aside to cool slightly.

Add eggs one at a time to the mixture stirring vigorously (this word was used in the original recipe : ) ) after each one. Add the flour and mix until evenly combined. Beat vigorously for another 40 strokes and then pour the batter into a tray which has been lined with foil.

Bake in the lower part of a 160°C oven for 20-25 minutes. The brownie-mix is done when a toothpick pressed into the centre of the batter comes out almost clean.

Let cool and cut into squares.

 

Serve as they are, or in my niece’s style: crumbed with ice cream and sweets : )

Marble cake (“tiger cake”)

Marble cake

 

Good old marble cake (also known as “tiger cake”) is an old favourite. It’s also one of the first pastries I learned to make as a child.

This tiger cake I took to work to celebrate my birthday and the start of my winter holiday.

 

Tiger cake
 250 g margarine
 2,5 dl caster sugar
 1 tsp vanilla sugar
 4 eggs
 250 g plain flour
 1,5 tsp baking powder
 2 tbsp dark cocoa powder
 1 dl orange juice

 

Beat together the sugar, vanilla sugar and softened margarine until fluffy. Add one egg at a time.
Mix the flour and the baking powder together in a separate bowl and add to the batter. Add 0,5dl of orange juice or milk and incorporate to the batter.
Take a few spoonfuls of the batter into another bowl and add the cocoa powder and rest of the liquid.

Pour half of the lighter batter into a greased and bread-crumbed bundt pan, add the dark batter and on top of it rest of the lighter batter. Mix the dark batter into the light one by twisting a fork in an up-right position around the pan whilst also moving the fork up and down in the mix.
Make a groove in the middle of the batter (in a circle around the pan) so that the cake will rise more evenly.

Bake in 175°C for 50-60 minutes. Allow to cool down slightly before turning the cake upright.

Mint chocolate cake

Mint chocolate cake

When the temperature outside drops to well below 0°C, it’s nice to curl up under a warm blanket with a cup of hot chocolate, maybe with a hint of mint in it.

This is what my cuppa looks like… : )

 

Mint chocolate cake
 250 g margarine
 2,5 dl caster sugar
 1 tsp vanilla sugar
 4 eggs
 250 g plain flour
 1,5 tsp baking powder
 3 tbsp dark cocoa powder
 1,5 dl milk
 150 g crushed peppermint chocolate

 

Whip together soft margarine and sugar until light and fluffy. Add eggs one at a time while constantly mixing. Mix the dry ingredients together in a separate bowl and incorporate them into the batter with milk. Finally add in the crushed peppermint chocolate (unless you already added it with the flour) and stir until smooth.

Pour the batter into a greased and breadcrumbed bundt pan and bake in 175°C for about 50-60 minutes. The cake is ready when a skewer pressed into the cake comes out clean.

Turn over on a plate and leave to cool. Dry cakes are at their best during the following days unless they get eaten before that.

Lingonberry cake

Lingonberry cake

I tried this lingonberry cake recipe I found online already last yeat (in fact the picture is a year old), and it was a huge hit among family and friends. The recipe is extremely easy and a good choice for the Christmas table or as a present.

 

Lingonberry cake
 80 g margarine
 4,5 dl plain flour
 3 dl caster sugar
 2 tsp ground ginger
 2 tsp cinnamon
 1 tsp ground cloves
 2 tsp bicarbonate of soda
 1,5 dl lingonberry purée
 3 dl milk

 

Mix together all the dry ingredients. Melt margarine and add into the dry ingredients along with lingonberry purée and milk. Mix until smooth.

Pour the batter into a greased and breadcrumbed bundt pan, and bake in 175°C for 50-60 minutes. The cake is ready, when a skewer pressed into the cake comes out clean. Turn over on a plate and let cool.

 

The cakes in the picture have been decorated with fondant lingonberries.

 

Almond croquant bundt cake

Almond croquant bundt cake

 

As I already mentioned during the weekend, Christmas is most definitely the time for bundt cakes! Therefore I try to add as many dry cake recipes as I have time to make before Christmas. This almond croquant cake was made to celebrate my mum’s name day.

 

Almond croquant cake
 250 g margarine
 2,5 dl caster sugar
 4 eggs
 1 tsp vanilla sugar
 1,5 tsp baking powder
 250 g plain flour
 2 tbsp dark cocoa powder
 1 dl milk
 150 g almond croquant

 

Whip together soft margarine and sugar until light and fluffy. Add eggs one at a time while constantly mixing. Mix the dry ingredients together in a separate bowl and incorporate them into the batter with milk. Finally add in the almond croquant (unless you already added it with the flour) and stir until smooth.

Pour the batter into a greased and breadcrumbed bundt pan and bake in 175°C for about 50-60 minutes. The cake is ready when a skewer pressed into the cake comes out clean.

Turn over on a plate and leave to cool. Dry cakes are at their best during the following days unless they get eaten before that.