Cheat's lemon dainties difficulty** #9

Cuts into 9
Preparing time: 25
Cooking time: --

  • 8 trifle sponges
  • 100 g butter 
  • 100 g caster sugar
  • grated ring of 2 lemons
  • 2 eggs, separated 
  • 150 ml double cream 
  • juice of 1 lemon 
To serve
  • 125 g fresh raspberries 
  • 100 g fresh blueberries
  • mint leaves 
  • 4 tablespoon icing sugar
  1. Arrange half of the trifle sponges in a single layer in the base of 20 cm (8 inch) square shallow cake tin lined with clingfilm
  2. Beat together the butter, sugar, and lemon rind until pale and creamy
  3. Gradually beat in the egg yolks
  4. Whisk the egg whites in a large clean bowl with a hand-held electric whisk   until stiff, then whip the cream in a separate bowl
  5. Fold the whipped cream and the egg whites into the creamed mixture
  6. Gradually fold in the juice of 1/2 lemon
  7. Drizzle a little of the remaining lemon juice over the trifle sponges 
  8. Spoon the cream mixture on the top and gently spread the surface level
  9. Cover with a second later of sponge slices, press them gently into the cream mixture and drizzle with the remaining lemon juice
  10. Cover with an extra piece of clingfilm and chill for 4 hours or overnight 
  11. Remove the top layer of clingfilm, invert the cake on to a board and peel off the remaining clingfilm
  12. Cut into squares, decorate with berries and mint leaves and serve dusted with the sifted icing sugar. 


Chocolate & coconut cake difficulty ** #8

Cuts into 12
Preparing time: 30 minutes
Cooking time: 35 minutes

  • 250 g plain dark chocolate 
  • 75 ml water
  • 175 g slightly salted butter
  • 250 g dark sugar
  • 4 eggs 
  • 100 g self-raising flour 
  • 50 g cocoa powder 
  • 100 ground almonds
For the frosting 
  • 5 tablespoon single cream
  • 50 g creamed coconut
  • 275 g icing sugar 
  • 2 teaspoon lime juice 
  1. Melt the chocolate with the measurement water in a heatproof bowl set over a saucepan of gently simmering water ( don't let the base of the bowl touch the water)
  2. Beat together the remaining cake ingredients in a large bowl until smooth and creamy.
  3. Stir in the melted chocolate 
  4. Divide the mixture evenly between 2 greased and base-lined 20 cm ( 8 inch) sandwich tins and level the surface
  5. Bake in a preheat oven, 180 C (350 F), Gas Mark 4, for about 30 minutes 
  6. Loosen the edges, turn out on a wire rack and peel off the lining paper
  7. Leave the cakes to cool 
  8. Make the frosting
  9. Put the cream and creamed coconut into a small saucepan and heat gently until the coconut has melted 
  10. Turn into a bowl, then beat in the icing sugar and lime juice until smooth
  11. Use a half the frosting to sandwich the cakes together
  12. Spread the remaining frosting over the top
  13. Decorate with coconut shaving or shreds, if liked.
  14. Enjoy :-) 


Cheesecake са вишњама тежина ** #7

Веома добар колач за сваку прилику. Моја скромна препорука. Уживајте :-)

  • 200 г млевеног кекса 
  • 125 г маслаца (отопљеног)
  • 300 г ситног сирног намаза 
  • 160 г шећера у праху 
  • 250 мл слатке павлаке 
  • 1 кашика сока од лимуна 
  • 2 кесице желатина у праху 
  • 300 г вишања 
  • 200 мл воде 
  • 4 кашике шећера 
  1. Млевени кекс и отопљени маслац сјединити 
  2. Ставите на дно калупа (пречника 25 цм) 
  3. Сирни намаз и шећер у праху измиксати, онда додати лимунов сок 
  4. Посебно измиксати слатку павлаку и онда додати у сир 
  5. Спремите желатин као што пише на кесици 
  6. Када је желатин готов оставите га мало на рингли да набубри 
  7. Онда га сједините са сиром 
  8. Све заједно измиксати и онда сипату у калуп преко кекса 
  9. Изравнати и онда ставити у фрижидер 
  10. Желатин спремити по упутству и оставите га да набубри 
  11. Вишње прелити водом, додати шећер и ставити да се кува 
  12. Кувају се око 10 минута 
  13. Склоните са ватре, и онда додати желатин у вишње 
  14. Оставите неких десетак минута да се охлади 
  15. Када вишње постану млаке, прелити преко сира и оставите да одстоји у фрижидеру 
  16. Најбоље би било да одстоји у фрижидеру један цео дан, али ако не можете толико да чекате и ноћ ће бити довољна.
  17. Уживајте. :-)


Chocolate & raspberry cupcakes difficulty ** #6

Makes 12
Preparing time: 25 minutes
Cooking time: 35 minutes

One of the best cupcake for lovers, who love combination of raspberries and chocolate. This cupcake in very, very yummy. 

  • 50 g plain dark chocolate 
  • 100 ml water 
  • 125 g unsalted butter
  • 200 g light muscovado sugar
  • 2 eggs 
  • 175 g plain flour 
  • 25 g cocoa powder 
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon baking powder
  • 100 ml soured cream
  • 12 fresh raspberries
For the ganache
  • 200 ml double cream 
  • 2 teaspoon icing sugar
  • 200 g plain dark chocolate 
  • 100 g fresh raspberries 
  1. Put the chocolate and measurement water in a small saucepan and heat gently until the chocolate has melted
  2. Leave to cool
  3. Beat together the butter, sugar, eggs, flour, cocoa powder, bicarbonate of soda and baking powder in a bowl until smooth and creamy.
  4. And the cooled chocolate and soured cream and stir until evenly combined
  5. Divide the mixture evenly between paper cupcake cases arranged in a 12-hole cupcake tray
  6. Bake in a preheated oven, 180 C(350 F)
  7. Gas Mark 4, for about 25 minutes until risen and just firm to the touch
  8. Transfer to a wire rack to cool 
  9. Make the ganache, heat the cream and icing sugar in a saucepan until bubbling around the egde
  10. Pour over the chopped chocolate in a heatproof bowl and leave until the chocolate has melted, stirring frequently
  11. Cover and chill until beginning to thicken
  12. Stir in the raspberries and spoon over the cupcakes
  13. Top each cake with a fresh raspberries. 
  14. Enjoy :-)


Black forest brownies difficulty ** #5

One of the best cake for people who love combination of the chocolate and cherries. 
You would enjoy for sure!

Cuts into 12
Preparing time: 25 minutes
Cooking time: 25-30 minutes

  • 150 g plain dark chocolate 
  • 125 g slightly salted butter 
  • 2 eggs
  • 175 g dark muscovado sugar 
  • 1 teaspoon vanilla extract 
  • 50 g self-rising flour 
  • 200 g black or red cherries 
  • 150 ml double cream chocolate shavings 
  1. Melt 50 g of chocolate and the butter in a heatproof bowl set over a saucepan of gently  simmering water 
  2. Beat the eggs, sugar and vanilla in a separate bowl until light and foamy
  3. Stir in the melted chocolate mixture
  4. Tip in the flour, cherries and remaining chocolate and mix together, until just combined
  5. Spoon the mixture into a greased and lined 18 cm (7 inch) square cake tin or shallow baking tin and leave the surface 
  6. Bake in a preheated oven, 180 C (350 F) for 20-25 minutes or until just firm to rhe touch
  7. Leave to cool in the tin 
  8. Then transfer to a board and peel off the lining paper
  9. Whip the cream in a bowl until peaking, then spread over the cake
  10. Sprinkle with chocolate shavings and cut into small squares
  11. Serve with extra cherries.