Recipe of the month: No-bake Yogurt Cake

It’s the middle of August. It’s warm. Very much so! Here’s a no-bake cake for those days when turning on the oven just isn’t appealing. Plus, it’s absolutely delicious!

No-bake Yogurt Cake

300 ml fruity yogurt (I used peach yogurt)
500 ml cream
2 tablespoons gelatin
sponge cake
1 dl water
fruits same as/close to the yogurt flavor (I used nectarines)

Stir the gelatin in 1 dl cold water. Leave aside for a few minutes to become a hard jello.

Gently stir the yogurt and the fruit (chopped up) into the cream and mix it for about a minute on “low”.

Melt the jello (don’t boil!) over steam-bath. Then add it into the yogurt, fruit and cream mixture. 

Add readily-bought sponge cake into a baking pan (or leave it in the pan if you baked one), soften the sponge cake with a sweet syrup, then fill up the pan with the ready yogurt mixture.

Refrigerate well right until before serving!

Recipe of the month: Log cake

My favorite when I was a child, this cake used to be the one I repeatedly requested for my birthday and my mom decorated it differently every year.

For my grandparents’ birthday this year, since it was May, we decided to decorate the cake with jelly berries and I drew some leaves and grass with icing aside from writing the ages on it.

Ingredients:

Sponge – 6 eggs
6 tablespoons sugar
6 tablespoons flour
5 tablespoons grated walnuts or hazelnuts

Cream – 3 eggs
15 g sugar
2 tablespoons cocoa
the grated peels of 1 orange
20 g butter

Preparation:

Whip egg yolks with half the sugar mix, then add the whipped foam of the remaining beaten egg whites with sugar. Gently stir in the flour and grated walnuts or hazelnuts. Place in pan on cooking paper. The sponge cake should be baked and covered with warm cloth after it’s done. Sprinkle with one or two tablespoons of rum several times, coil it up and allow to cool.

Whip the whole eggs, sugar, cocoa, orange peel and stir constantly with a whisk over steam until it becomes a heavy cream and simmers. Let it cool, then add the butter (previously mixed a bit).

Fill the sponge with cream, coil it back up, then cut pieces to form the logs. Frost over everything. With a fork previously dipped in cold water form the texture of the tree bark. Decorate with frosting, jelly beans, fresh fruit, dyed green sugar to create moss, grated coconut for a snowy effect, etc.

Leave in fridge for at least a couple of hours before serving.

Bon appétit!

Recipe of the month: Easy Pumpkin Sheet Cake

Extra, extra, freshly out of the oven!

I love to bake this sheet cake recipe and combine it with basically any kind of fruit. Here’s the pumpkin edition my mom and I tried for the first time over the weekend.

It’s delicious, we’re proud of ourselves for coming up with this combo

Easy Pumpkin Sheet Cake

 

2 mugs flour
1 mug sugar
2 eggs
2-3 table spoons vanilla extract
1 pack baking powder (10 grams), half a teaspoon salt
5 table spoons oil
milk
500 grams previously boiled pumpkin
pinch of cinnamon, cloves, ginger, etc.

 

Use the same mug (250 grams) all thought baking!

Mix the flour, sugar, baking powder and salt in a bowl. Break the eggs into the mug, add the 5 spoons of oil, mix, then pour milk over it to fill the mug. Gently stir, then add it to the rest of the ingredients in your bowl and mix well. (You may need to add a bit of milk, depends on the flour and sugar you’re using).

Puree your boiled pumpkin with a fork, add cinnamon, cloves, ginger, vanilla extract, etc. to your taste (and add a bit of milk if needed, so it can be easily stirred).

Mix it in with your sheet cake batter.

Bake in preheated oven for about 20-30 minutes on medium temperature (which depends a lot on your oven, it should be about 200-250 on an electric oven).

 

Serve with powdered sugar or as is, it’ll be the hit dessert!

 

What I love about this sheet cake is that it’s extremely adaptable!

- you can add cocoa and chocolate chips to the batter (add any kind of icing)

- you can add cocoa to a small part of the batter, pour it over the vanilla part and create a mosaic

- and you can add any fresh fruit you like: cherries, plums, apples, peaches, apricots, etc. just make sure –> the fruit’s fleshy part must face upwards. Sprinkle with a bit of sugar.

- you can also add: cottage cheese, raisins, dried fruits, etc.

Bon appétit!

Recipe of the month: Kinder Bueno

This is my all time favorite cake recipe I once posted a photo of. I sent the recipe to a few people, but thought I’ll share with everyone since I now have the Recipe of the Month category.

So without further ado, I introduce to you, the one and only Recipe of the Month of March: the Kindeeer Buenooo.

Kinder Bueno

Batter:
6 egg whites
6 tablespoons sugar
1 tablespoon oil
2 tablespoons flour
2 tablespoons bread crumbs
1 / 2 baking soda
150 grams broken walnuts
approximately 400 grams of Finetti, Nutella, what you like best

Creams:
6 egg yolks
250 grams sugar
1 bag of vanilla pudding
3 tablespoons flour
100 grams chocolate
250 grams margarine
2 packages cream

Mix the ingredients for the batter adding the egg whites last (stir gently), cast in an oiled and floured tray and bake at medium-low fire. (It’s ready in minutes, check it with a skewer until it comes out clean.)
After the batter is ready spread Finetti on it while still hot and then leave to cool completely.

Meanwhile prepare the creams: mix the pudding powder, sugar, flour, yolks and milk and bring to boil stirring continuously until it hardens.
Divide it in 2, to one of the parts add the chocolate, and leave them to cool completely.
After they had cooled divide the margarine into 2 and add them separately to the chocolate and vanilla creams.

Assembly: spread the vanilla cream over the Finetti layer, cover with a layer of biscuits dipping them in just a little bit of milk.
Over the biscuits layer spread the chocolate cream and whipped cream on top.

Keep cool until serving.

(For extra answered questions make sure you read the comments below.)

This is just… amazing! I strongly advice everyone to start baking right now