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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!

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.

Lime and white chocolate cake

Lime and white chocolate cake

Some time ago I organized a cake flavour competition on Juhlakuu’s Facebook page, and as a result, lime and white chocolate was added to the list of available cake flavours.

Research and development is now finished, and a recipe for the filling is now complete.

 

 

Lime and white chocolate filling (for a ø26cm cake)
 2-3 key limes (zest)
 5 dl double cream
 190 g mascarpone cheese
 230 g white chocolate

 

Melt the chocolate carefully in a microwave or on a double boiler. Wash the limes well and grate their zest in with the mascarpone. Add in melted but slightly cooled chocolate and mix until even.

Whip  the cream in a separate bowl and add the whipped cream into the mascarpone-chocolate mix. Stir well and spread in between cake layers.

Lime soda can be used to moisten the cake.

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 : )

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.

Raspberry and blueberry bundt cake

Raspberry and blueberry bundt cake

Christmas is a bundt cake season, and because I had in my cupboard some raspberry and blueberry purée which were close to their use-by date, I decided to try how they would work in a bundt cake. The basic bundt cake recipe is easy to modify, and so this recipe was also created by simply trying whether it would work:

 

Raspberry and blueberry bundt cake
 200 g margarine
 2 dl caster sugar
 3 eggs
 2 tsp vanilla sugat
 2 tsp baking powder
 4 dl plain flour
 3 dl raspberry and blueberry purée

 

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. Finally add in the purée 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 a couple of days old (if they last that long!)

New York blueberry cheesecake

New York blueberry cheesecake

Sain tälle viikonlopulle tilauksen New York mustikkajuustokakusta, ja pitihän sitä testata itsekin ensin. Ja mikäpä parempi ajankohta kuin itsenäisyyspäivän juhlaillallinen :)

 

New York blueberry cheesecake:
Base (ø24cm):
 300 g digestive biscuits
 150 g margarine
Filling:
 600 g cream cheese
 300 g quark
 1 dl caster sugar
 1 dl corn starch
 2 tsp vanilla sugar
 3 eggs
 1 dl double cream
 200 g white chocolate
 1,5 dl blueberries

 

Mix together biscuit crumbs and melted margarine. Press the crumbs into a loose base cake tin and bake in 175°C for about 10 minutes. Let cool.

Mix the cream cheese and quark to an even mass. Mix in sugar, corn starch and vanilla sugar. Add eggs one at a time into the cream cheese while constantly mixing. Add the cream and mix evenly.

Melt the white chocolate and add into the filling. Spread the filling onto the biscuit base and add blueberries. Bake the cheese cake for about 40 minutes (if the top browns too quickly, cover it with aluminium foil). Turn off the oven, cover the cake with aluminium foil and let the cake sit in the cooling oven for another 30 minutes. Serve fridge cold.

 

 

Christmassy apple quark cake

Apple quark cake

Apple quark cake

This close to Christmas even quark cakes get different flavour combinations. Here’s a ginger bread, apple and cinnamon flavoured version:

 

CHRISTMASSY APPLE QUARK CAKE:
Base (ø20cm):
 125 g ginger bread (crumbs)
 55 g margarine
Filling:
 5 gelatin leaves
 1,8 dl whipping cream
 180 g vanilla quark
 260 g apple puré
 1,8 tsp vanilla sugar
 0,5 tsp ground cinnamon
 0,3 dl caster sugar
 1,5 tbsp apple juice
Top layer:
 0,7 dl water
 165 g apple puré
 0,8 dl jam sugar

 

Crush the ginger bread into small crumbs and mix with melted margarine. Press the crumbs to the bottom of a loose base cake tin and place in refrigerator for a while.

 

Soak the gelatin leaves in cold water for 5-10 minutes. Mix together vanilla quark, apple puré, cinnamon and sugars. Whip the cream in a separate bowl.

Drain the gelatin leaves of excess water and mix with boiling hot apple juice until they dissolve. Mix the gelatin into the apple-quark and stir until smooth. Fold in the whipped cream and spread the filling on top of the ginger bread base. Place in the fridge and leave to set for a few hours, preferably until the next day.

 

For the top layer, measure water and apple puré into a pan and bring to boil. Add jam sugar, stir well and remove from the heat. Let the topping cool down slightly while mixing it every now and then. When the topping is slightly cooled down, spread it over the quark cake. Leave to set in the fridge for a while before serving.