Raspberry and Strawberry Cake with Marsala

This is one of my favourite cake and I keep baking this one time and time again. I think mascarpone/cream cheese and Marsala is a match made in heaven but if you even add some fresh strawberry and raspberry...........hmmm even nicer.

For the sponge

125 g butter

0.5-1 tbsp instant coffee

175 ml hot water

100 g good quality dark chocolate

190 g caster sugar

115 g self-raising flour

75 g plain flour

25 g cocoa powder

1 egg

For the cream

250 ml double cream

250 g cream cheese/mascarpone

2-3 tbsp icing sugar

3-6 tbsp Marsala - optional but highly recommended

1 Dream Topping

250 g strawberries
150 g raspberries

Preheat the oven to 180C and prepare 2 sandwich tins (19 cm in diameter). Melt the butter in a large saucepan. Blend the coffee with the hot water, add to the butter with the chocolate and sugar and heat gently, stirring until smooth. Pour into a large bowl and leave just until warm.

Sift in the flours and cocoa butter, then using an electric mixer whisk together with the warm chocolate mixture on low speed. Gradually whisk in all other dry ingredients then the egg.

Divide the mixture between the two sandwich tins and bake in the preheated oven for 25-35 minutes until firm and the skewer inserted into the center comes out clean.

Leave in the tin for 5 minutes to cool slightly before turning out onto a wire rack.

For the cream whisk to soft peaks the double cream with dream topping, add the cream cheese, icing sugar and Marsala and give it a final beat (don't beat it for too long otherwise you can't really spready the cream. Taste the cream and if you think it isn't sweet or boozy enough just add more icing sugar or Marslala.

Layer together the sponge and cream adding sliced strawberries(2/3rd) in the middle layer and leave the raspberries as a whole for the top of the cake and remaining strawberries.

Keep it in the fridge... it is best if you leave it rest in a the fridge for a few hours or next day before serving.

Chocolate Marquise 3 ways

I haven't posted for a long time...........to be honest I was/am on a diet as the scale went way beyond "normal". But now that I shed off a few pounds I am back baking:) I used my new Cube cake mould to create something truly delicious. I used 3 different fillings and all guests were delighted. Maybe I should have been more careful when I turned out the mousse from the mould as it chipped off at few pieces but I haven't heard any complain from the dining room:)

Chocolate Marquise 3 Ways

Chocolate Cake Base

100 g dark chocolate (minimum 65% cocoa solids)

50 g butter 

2 eggs

90 g golden caster sugar

50 g plain flour

1/2 tsp baking powder

Chocolate Mousse

200 g good quality dark chocolate (minimum 75% cocoa solids)

100 g good quality milk chocolate

4 eggs separated

150 ml double cream 

To fill/decorate (all optional)

150 ml double cream

handful of strawberries

few spoons of strawberry jam

1/2 bottle sour cherries

2-3 tbsp Kirsch

100 ml custard

Preheat the oven to 180C and place the stainless steel square part of the cake mould to a baking sheet, lined with baking paper. Spray the sides with vegetable oil based release agent.

Melt the butter and the chocolate together in a bowl set over a pan of simmering water then leave it to cool. Whisk the eggs and sugar together until the mixture is pale and thick. 

Add the room temperature chocolate mixture into the egg mixture then fold in the flour and baking powder. When you mixed everything together pour this thick batter into the prepared frame and spread evenly.

Bake for 15-20 minutes or until the top is cracked but the middle just set. When ready remove the stainless frame and leave it to cool completely.

To make the mousse, melt the two chocolates in a bowl over a saucepan of simmering water,  leave it to cool to room temperature. Whisk the egg whites to firm peaks and set it aside.

Whip the cream very softly and add the yolks, then gently mix in the cooled melted chocolate. Gently fold the egg whites into the chocolate mixture, (thoroughly but don't overwork it).

Spoon the mousse into the prepared tin (spray the Zila cake mould with vegetable oil based release agent) and gently tap it to the work surface. You don't want to knock out all the air bubbles you just created, but you have to make sure the mousse is evenly spread so you don't have gaps at the finished mousse surface. 

Level the sponge with a cake leveler and place it on the mousse. (top of the sponge will hang above the side of the mould but it is fine). Cover it with kitchen foil and put it in the fridge and leave it to chill for at least 4 hours (I left mine for overnight). 

When it is rested, turn it up side down and gently remove the silicon part of the mould and the stainless steel rim. I slightly damaged the finished product, but next time I will put the mousse into the freezer just before removing the mould to make easier the seamless separation.

The choice filling is down to you. I used custard (have to admit it was fresh-shop bought one.....I had other cooking to do as well and run out of time), sour cherries that I soaked in Kirsch for overnight than adding gelatine to the juice I turned it to a soft jelly. For the last one I used fresh strawberries and some strawberry jam(home made). Decorated all with whipped cream, fruits and vanilla pod.

 The best is when you dive into a cube and all the custard pours out......................YUMMIE

White Chocolate and Strawberry Celebration Cake

Again I am a year older.... yet another year passed. I haven't baked for a while, as I am on a diet and I don't have the same desire to bake as before. I had this before....a few months and it will pass, and I bake like crazy again. I think it is down to the "good" weather (as good as it can be in UK), so I rather spend my time outside, than in the dark kitchen. Ever since I did my Chocolate Fingers Celebration Cake, I wanted to do the "White" version. So here it is, for my work colleagues pleasure: my birthday cake.

White Chocolate and Strawberry Celebration Cake 

with white chocolate covered biscuit fingers

For the sponge

220 g self-raising flour
220 g butter at room temperature
220 g golden caster sugar
1 1/2 tsp baking powder
4 large eggs
50 g dessicated coconut

For the cream 

500 g mascarpone

200 g white chocolate

For the topping

1-1.5 kg strawberry (we picked them from a PYO farm, so they don't cost a fortune)

3.2 boxes of Cadburry dream fingers

For the decoration

some red ribbon

3 pearl headed pin

Heat the oven to 180 C and prepare a 19 X 25 cm rectangle cake tin.

Put all the cake ingredients in a  large bowl. Beat them together with an electric mixer until you have a creamy mixture, then fold in the poppy seed.

Pour the cake mix into the prepared tin and bake in the oven for 20 -25 minutes or until the sponge springs back when pressed. When it is ready, leave it to cool down completely then with a cake leveler divide the sponge to 3 equal parts

Mix the mascarpone with the melted white chocolate with a mixer. Wash and slice the strawberries (slice enough strawberries for two layers in between the sponges, and quarter/halve the rest for the top).

Spread 1/3 of the cream on the sponge than arrange the strawberry slices on top - repeat the process with the remaining of the sponges. Cover the side of the cake with the cream (this will act as a glue) and arrange the chocolate fingers around.

When finished cut a long enough ribbon to cover the cake and secure in the middle with two pearl headed pins (I use them as they are easy to remove and they are noticeable! but as you insert them into the cream please clean them before use).

Cut a smaller piece of ribbon and make a bow, inserting the pin in the middle (from the middle) - I hope this make sense. When finished place the bow on top of the ribbon ends- secured with the pins.

Arrange the strawberries carefully on the top ( as the cream is still soft it doesn't hold the fingers  perfectly  on place yet). 

Refrigerate for at least 2 hours, and keep it in the fridge in between consumption.

Chocolate Fingers Celebration Cake with Red Berries

It is my friend's birthday today so true to traditions I baked her a birthday cake. I always wanted to make a similar cake but the chocolate cigarellos just way out of my budget range(for a small cake  it would cost 30-40 pounds at least). But, there is a cheaper alternative: Chocolate fingers! I modified my previous flourless brownie recipe (but added some flour to make it more sturdy) as I just couldn't have enough of it since yesterday.

Chocolate Fingers Celebration Cake with Red Berries

Ingredients for the cake
250 g dark chocolate broken into pieces (around 60%-70 cocoa solids)
250 g unsalted butter, diced
100 g golden caster sugar
4 medium eggs
100 g  ground almonds
50 g plain flour
1 heaped tsp baking powder, sifted
3/4 tsp ground cinnamon

For the cream and decoration
250 g mascarpone
100 g dark chocolate broken into pieces
2-5 tbsp Amaretto liqueur
2.5 box of Cadbury Chocolate Fingers

300 g raspberries
150 g strawberries

red ribbon for decorating
2 coloured pearl headed pins

Preheat the oven to 170C and prepare two 19 cm sandwich tin.

Melt the chocolate (250 g) with the butter in a bowl set over a pan with a little simmering water in it. Remove from the heat, add the sugar and stir to combine, then leave to cool slightly. Add the eggs to the chocolate mixture, one by one, beating after each addition until the mixture is very glossy.

Gently fold in the ground almonds, flour, baking powder and cinnamon without overmixing.

Spread the chocolate mixture in the tins and bake for 25-35 minutes. A skewer inserted into the centre should come out clean with just a few moist crumbs on it.

In the meantime  you can prepare the filling. Melt the 100 g chocolate in a bowl set over a pan with a little simmering water in it. Remove from the heat then leave to cool slightly. Add the mascarpone and work it until fully incorporated then add Amaretto liqueur to taste (as this cake made for a birthday girl, I wasn't shy with the amount:))

When the cake is ready and completeley cooled, level with a cake leveller. Place one layer on the cake stand and spread some chocoalte filling and sandwich with the other sponge layer.

Cover the cake with the rest of the chocolate cream (leaving a thicker layer on the top rather than the sides) and start to press lightly the chocolate fingers to the sides. You should face the cake eye level otherwise after a few chocolate you tend to misplace the fingers and they won't stand straight.

I prepared the bow while baking the sponge. Just cut a piece of ribbon, tie it, then insert a headed pin from behind. Cut a bigger piece of ribbon, tie it around the cake and fix it with another headed pin(obviously please wash the pins before use, and just before cutting the cake remove the ribbon with the needles to avoid any accidents). When you happy with the position of the ribbon just insert the bow on top.

Place or arrange the washed fruits on top.............and you can start preparing for the birthday party.

and Happy Birthday Rimma!!!!!

Strawberry and Chocolate Checkerboard Cake

I wanted to create a checkerboard cake without the pan and I am kind of made it, but I was a bit clumsy. When I tested my chocolate cake, it slipped from my hand and dropped to the rack. The result is a knocked back little bit dense cake. I was really disappointed as I aimed to create a real checkerboard cake, so I needed the same hight sponge as the with of each "square". I still have the effect, but it is more rectangular than squares. Anyway I was still proud of myself as for first try it wasn't a total disaster. Without the special pan I left with an extra layer of sponge....but hey it is always nice with some fresh cream a strawberries.

Strawberry and Chocolate Checkerboard Cake

For the chocolate sponge

150 g self-raising flour

3 tbsp cocoa powder

175 g butter at room temperature

175 g golden caster sugar

1 tsp baking powder

3 eggs

1-3 tbsp milk

100 g 70% dark chocolate, melted and cooled

For the pink sponge
150 g self-raising flour
150 g caster sugar
150 g butter, at room tempeature
2/3 tsp baking powder
3 eggs

1 tbsp milk
red fool colouring

For the strawberry cream (here I increased the amount of cream because I found it too little at the time)
350 g fresh strawberries +extra if you want to decorate
300 g mascarpone
2-3 tbsp icing sugar(to taste)
1 dream topping

Heat the oven to 180 C. Butter and base line 2 X 18-20 cm round cake tin with baking parchment.

For the chocolate sponge:Put all the cake ingredients except the chocolate in a  large bowl. Beat them together with an electric mixer until you have a creamy mixture, then fold in the melted chocolate. Add a little more milk if the mix is too stiff- it should fall easily form a spoon.

Divide the mixture into the prepared tins and bake in the oven for 20 -25 minutes or until the sponge springs back when pressed. Cool the cake on a cake rack.

For the pink sponge beat all the cake ingredients together except the colouring until you have a smooth, soft batter. Add a little food colouring and mix together well. 

Prepare the same cake tins as you used for the chocolate sponge and divide the mixture into the 2 prepared tins. Bake in the oven for 20 -25 minutes or until the sponge springs back when pressed. Cool the cake on a cake rack.

I planned the whole process ahead, as I work with numbers, I thought won't have any problem. 
My plan: measure the diameter of your pan, lets say you have a 20cm pan. Then all sponge circle should have the same width of 4cm (for the middle 4cm should be the diameter). I made a sketch in paint for you as I am pretty bad explaining:

I planned to draw the circles on a baking parchment and just place on top of the cake layers and cut them out. But in the end I have been informed we don't have a paired compass................

So I did all cutting by the eye. It was pretty reasonable, and obviously you can make more than 3 sponge rings, it is all up to you.

But if you want a pretty checkerboard cake you should make sure to have the same hight sponge as the width. So if you have 4cm rings your sponge should be 4cm high. (it helps if you don't drop the half ready sponge to collapse....)

To make the cream just simply bland  the strawberries with a hand blender than add it to the mascarpone, icing sugar and dream topping. Mix the ingredients together and add a little food colouring.

When it is ready you can layer your cake: 

Bottom layer: chocolate-pink-chocolate, middle: pink-chocolate-pink, top layer: chocolate-pink-chocolate. I didn't put on the 4th layer as this cake was only meant for 4 people so it was more than enough anyway.

Finish off with a cream layer outside, so your guest can't see the "secret" until it is cut:)

Keep it in the fridge and serve with whipped cream and strawberries.

Limoncello Panna Cotta with Strawberry Coulis

Ciao!!!!!! We just returned from our holiday in Sardinia and Italian ingredients inspired me. I love baking with spirits:)..maybe because dislike the alcohol flavour on its own...and what could be better after a Friday night's dinner than a Limoncello Panna Cotta:). Limoncello is an Italian lemon liqueur and has about 30% alcohol level.

Limoncello Panna Cotta with Strawberry Coulis

For the panna cotta enough for 4 dariole moulds

3 gelatine leaves

200 ml milk

300 ml double cream

25 g sugar

60 ml Limoncello liqueur

1 vanilla pod

For the strawberry coulis

15 g butter

60 g sugar

180 g strawberries, quartered

juice of 1/2 lemon

Soften the gelatine leaves in cold water.

In a heavy based saucepan, mix the milk, cream, sugar and gently simmer. Remove from the heat add the limoncello liqueur, vanilla seeds and the gelatine leaves.

Stir until the gelatine has dissolved and pour into dariole moulds. Leave to cool, then place in the fridge to set.

To make to strawberry coulis, place the butter and sugar in a saucepan over a gentle heat and allow the butter to melt and sugar to dissolve.

Add the chopped strawberries and lemon juice and cook for 4-5 minutes. Remove from the heat and pass through a sieve. Allow to cool.

Turn the panna cotta out onto individual serving plates and spoon the strawberry sauce all around. You can remove the excess liquid from the panna cotta if you wish...but I didn't want to waste any good part of it. Decorate with lemon and strawberry if you wish.

Strawberry Cheesecake

I still had some strawberries from our PYO trip that desperately needed some attention, so I decided to make a strawberry cheesecake. Plus I got a Cuissential Non-stick Silicone Baking Mat for my birthday from my dear friend, the creator of Kabi's Kitchen, so I had no choice, but test it on the same day:)

Strawberry Cheesecake

For the base

250g digestive biscuit

90g unsalted butter

For the filling

350g strawberries

300g mascarpone

200ml double cream

1 dream topping

1vanilla pod

3 tbsp icing sugar

For the top

100g strawberries

1 Greens Quick Red Jel or any other red cake cover jelly

For the decoration 

50g good quality dark chocolate preferably with 70% cocoa solids

Line the base of a 23cm spring form tin. Crush the biscuits to crumbs(I usually use the end of my rolling pin) and mix it with the melted butter. Press firmly the mixture into the form and put it to the fridge for at least 30 minutes to harden. Line the sides of the cake pan.

Whip the double cream to stiff peaks, add the mascarpone,dream topping, vanilla seeds and icing sugar,and mix it together. Carefully fold in the chopped strawberries. Spoon the cream to the biscuit base.

Prepare the cake cover jelly according to the instructions. Leave it to cool stirring occasionally. In the meantime slice up the rest of the strawberries to small pieces then arrange on top of the cream. When the jelly is almost set, pour on top of the cake and leave to set in the fridge for at least 4hours.

To prepare the decoration melt the chocolate in a bowl over simmering water, than fill into a sandwich bag or any other plastic bag. Cut a small hole at one corner....I mean: small, it should be tiny to achieve a nice and delicate chocolate lines. Using a baking paper or a non -stick silicone baking mat, squeeze the chocolate on the surface creating a criss cross effect.

Put it to the freezer and leave it to harden. 5-10 minutes before serving, remove the chocolate from the freezer and leave it to defrost. When it is still hard but not frozen cut out circles with a  metal cookie cutter and arrange on top of the cake.

Strawberry Jam With a Twist

This is totally my creation, but I warn you: don't let your husband to finish it as he MAY not read carefully the description of the pectin and he MAY don't put enough in it.(I had to leave and get some more empty jars from a friend nearby, as I run out of them earlier than expected) Otherwise it tastes delicious....but my version slightly runny as my dearest and nearest put  1/10 of the pectin that was required. Anyway.....this is my:

Strawberry Jam with a twist

Ingredients
1.2 kg strawberry
0.8kg jam sugar (or use granulated sugar+pectin-amount of pectin depends on brand, always use the suggested amount)
1 tbsp cinnamon
5-6 tbsp Amaretto liqueur
2 vanilla pods, halved length ways 

1 lemon juice

Put a small plate into the freezer.
Hull and clean the strawberries. Smash half of the strawberries with a potato masher, but leave other half leave in quarters (to have some "whole" pieces in the jam).

Put the strawberries with the sugar, cinnamon, lemon juice and the vanilla into a heavy based sauce pan and bring to the boil. Boil the jam for about 15 minutes, stirring regularly, checking the setting point every 2 minutes during the last 5 minutes. 10 minutes into the boiling you can add the amaretto liqueur, the alcohol will evaporate, but the taste will stay in the jam. 

To  test the setting point, take the cold saucer out of the freezer, put a little jam on it. Leave it for a minute then push your finger into the jam, if it wrinkles, then it's done. You may put some extra pectin in the jam if it doesn't want to set, but strawberry jam unlikely to set very solid anyway. 

Take off the heat and skim off the scum if needed. Pour into sterilised jars, seal and store.

To sterilise your jars:
Wash your jars in hot, soapy water, then leave in a low oven to dry completely. Keep them warm. Alternatively, run the jars and lids thorough a hot dishwasher cycle, then let them dry.

Or like my mum did it: put your washed jars and lids into a massive saucepan filled with water and start boiling it, after 15minutes, just before filling take them out one by one. The jar should dry out within seconds as the remaining of the water evaporate immediately.

Marcarpone and Strawberry Mini Chocolate Cakes

I bought the Lakeland's 12 hole mini sandwich tin and I had to try it straight away. This cake recipe is originally from their website, slightly changed.

Mascarpone and Strawberry Mini Chocolate Cakes

For the cakes

175g unsalted butter, softened

125g soft light brown sugar

100g caster sugar

2 large eggs, beaten

1 vanilla pod

175g plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

50g cocoa

75ml buttermilk

75ml boiling water

For the filling

300g strawberries 

150ml double cream

200g mascarpone

1vanilla pod

3 tbsp Amaretto liqueur

2-3tbsp icing sugar

Preheat your oven to 180°C.

Cream the butter with both of the sugars until pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla seeds.

Sift the flour, baking powder, bicarbonate of soda and cocoa into the mixture and mix until almost combined. Add the buttermilk and boiling water and continue to mix until smooth.

Divide the mixture between the Mini Sandwich Pan so that each well is two thirds full. Bake on the middle shelf of your preheated oven for about 20 minutes until well risen and a wooden skewer inserted into the middle of one of the cakes comes out clean. Leave the cakes to rest in the tin for 2 minutes and then ease out and leave to cool completely on a wire rack.

For the cream whip the double cream to stiff peaks, add the icing sugar, mascarpone, vanilla seeds and Amaretto liqueur and mix it together. Wash and slice the strawberries.

Cut the cooled cakes in half and spread the bottom layer of each cake with the mascarpone cream, add some strawberries and some cream again.

Sandwich with the top layer then add some more cream on top and a slice of strawberry for decoration.

Mascarpone Banana Pie/Mascarpone Strawberry Pie

I made this recipe with both biscuits(digestive and hobnobs) and I also tried the chocolate covered version and the plain as well. All of them were delicious. I also experimented with the sizes. I did the pie in my big tart tin and in my small tartlet tins as well(depending how thick you press in the biscuit mix to the base, I usually make 5-6 small tartlets from this amount of biscuit). Also to get the base out in one piece you need the removable base tins!

Mascarpone Banana Pie

For the Biscuit Base

250g biscuit(Digestive or HobNobs-oat biscuit, either plain or chocolate covered)

75g butter

For the cream

4-6 tbs icing sugar

200g mascarpone

100ml double cream

1vanilla pod

5 tbsp Marsala

For the topping

3 bananas 

2 tbsp lemon juice

or

300g strawberry

Crush the biscuits to crumbs(I usually use the end of my rolling pin) and mix it with the melted butter. Press firmly the mixture into the form and put it to the fridge for at least 30 minutes to harden.

Whip the double cream to stiff peaks, add the mascarpone, Marsala and icing sugar,and mix it together. Spoon the cream to the biscuit base and add the fruits on top.

If you using banana, with a brush cover the surface of the banana slices with some lemon juice. It will stop the banana to turn brown even after a day and you won't feel the taste at all.

Put the pie to the fridge for at least 1hour to get the right taste and temperature. 20 minutes before serving take the pie out of the fridge, otherwise it will be hard to remove the case from the tin.

Summer Fruit Tart

This is an ultimate crowd pleaser. I have already baked many variations of this and every single time delivered great results. The pastry recipe is from Michel Roux so thank him this great pastry:)

Summer Fruit Tart With Creme Patissiere

For the Pate sucree (sweet shortcrust pastry)
125g plain flour 

50g butter, cubed and slightly softened

50g icing sugar, sifted

pinch of salt

1egg, at room temperature

For the creme patissiere

250ml full fat milk

25g cornflower

2vanilla pods

30g sugar

3egg yolks

30g sugar

25g butter

For the topping
150g strawberry
150g blueberry
150g blackberry

For the pastry:Put the flour in a mound on a work surface and make a well. Put in the butter, icing sugar and salt, and mix these ingredients together with you fingertips.Gradually draw the flour into the centre and mix with your fingertips until the dough becomes slightly grainy.

Again make a well and add the egg. Work it into the flour mixture, using your fingertips, until the dough begins to hold together.

When the dough is well amalgamated, knead it a few times with the palm of your hand until smooth. Roll the dough into a ball, wrap it in cling film, and rest in the fridge for 1-2 hours before using.

When the dough is rested and ready to use, unwrap and roll out on a lightly floured clean surface to a 2-3 mm thickness, and use to line a lightly greased 23 cm diameter tart tin. Chill for at least 20 minutes.

Preheat the oven to 180 C. Prick the pastry base lightly. Bake the pastry case blind for 20 minutes. Remove the beans and paper and cook the case for another 15 minutes on 170 C. Leave to cool completely then remove the case from the tin.

For the creme patissiere: In a heavy saucepan over low heat bring the milk, cornflower, the seeds and pods of vanilla and 30g sugar to the boil while whisking.

Meanwhile whisk the egg yolks with 30g sugar in a bowl. Continue whisking and slowly pour in the hot milk. Transfer back to the pan and whisk until just to the boil, then remove from heat.

Immediately place the whole saucepan into a bowl of iced water and remove the vanilla pods. Wile it chills, cut the butter at room temperature into pieces. Once the sauce has cooled, add the  butter pieces and briskly whisk them into the sauce until it is smooth and glossy. 

When the cream is room temperature fill the pastry case then arrange the cleaned and halved/quartered fruits on top. Put it to the fridge for 1hour, so the creme patissiere can cool down to the right temperature.

Hints and tips:

As I mentioned in other recipes as well, don't limit yourself to the topping mentioned above, I also did the same recipe, just  with rhubarb-raspberry-strawberry topping. You can use fresh rhubarb or the tinned one. If you use fresh rhubarb just boil the 2-3cm long rhubarb pieces in sugary water for 5-8 minutes and then strain the water from it. After that it is ready to use on top of the creme patissiere.