Cakes | BakedInMunich https://bakedinmunich.com Simple Recipes. Delicious Flavors. Thu, 18 Jan 2024 10:03:20 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://bakedinmunich.com/wp-content/uploads/2023/03/cropped-img_7541-e1679761477810-32x32.png Cakes | BakedInMunich https://bakedinmunich.com 32 32 Creamy Caramel Cheesecake https://bakedinmunich.com/quick-easy/creamy-caramel-cheesecake/?utm_source=rss&utm_medium=rss&utm_campaign=creamy-caramel-cheesecake https://bakedinmunich.com/quick-easy/creamy-caramel-cheesecake/#respond Fri, 04 Aug 2023 16:32:23 +0000 https://bakedinmunich.com/?p=946 This cheesecake ain’t your average dessert – we’re talking smooth, silky, and packed with that irresistible caramel taste.

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]]> This cheesecake ain’t your average dessert – we’re talking smooth, silky, and packed with that irresistible caramel taste.

CREAMY CARAMEL CHEESECAKE
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CREAMY CARAMEL CHEESECAKE

Difficulty: Easy
Prep time

15

minutes
Cooking time

1

hour 
Resting time

40

min
Baking form size

20

cm

Imagine a creamy cheesecake with a caramel twist that’s so good, you won’t be able to stop at one bite. Well, you are very lucky, because this is exactly the cheesecake we make in this recipe. So, if you’re up for a seriously delicious treat, heat up your oven and lets start!

Ingredients

  • Base:

  • Cookies 170 grams

  • Butter 80 grams

  • Filling:

  • Caramelised condensed milk 400 grams Cream cheese 450 grams

  • Eggs 3 pcs.

Directions

  • Base:
  • Grind the cookies into crumbs using a blender.
  • Add melted butter and stir.
  • Put the mix into a detachable form and tamp it down along the bottom.
  • Put the form to the oven preheated to 160 degrees and bake for 10 minutes.
  • While the base cools down, prepare the filling.
  • Filling:
  • Combine condensed milk and cream cheese, knead with a spatula until smooth.
  • Add eggs one at a time, mixing well after each addition. Be careful when mixing: if the mixture is oversaturated with air bubbles, the cheesecake may swell and crack during baking.
  • Pour the mix onto the baked base.
  • Take another bowl, fill it with boiling water and put at the bottom of the oven.
  • Put the form with the cheesecake in an oven preheated to 160 degrees. Bake the cheesecake for around 50-60 minutes. It is very important not to overcook the cheesecake in the oven, otherwise it may crack when chilled. It is quite easy to determine the readiness of the cake – tap the side of the mold with a spoon: only the middle (5-6 cm in the center) of the finished cheesecake should tremble.
  • Leave the finished cheesecake for 40 minutes in the switched off oven with the slightly opened door, then take it out and let it cool at room temperature.
  • Put the cooled cheesecake in the refrigerator for 4 hours, preferably overnight. Before serving, open the form and transfer the cheesecake to a dish. Decorate at your preference.

Tips & Tricks

  • Try not to open the cheesecake in the first 45 minutes as it might crack due to temperature difference.

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]]> https://bakedinmunich.com/quick-easy/creamy-caramel-cheesecake/feed/ 0 Cherry & poppy seeds mini cake https://bakedinmunich.com/quick-easy/cherry-poppy-seeds-mini-cake/?utm_source=rss&utm_medium=rss&utm_campaign=cherry-poppy-seeds-mini-cake https://bakedinmunich.com/quick-easy/cherry-poppy-seeds-mini-cake/#respond Mon, 03 Jul 2023 16:28:57 +0000 https://bakedinmunich.com/?p=813 Whether it’s a last-minute dessert for unexpected guests or a sweet treat for yourself, this cherry & poppy seeds mini cake has got you covered.

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]]> Whether it’s a last-minute dessert for unexpected guests or a sweet treat for yourself, this cherry & poppy seeds mini cake has got you covered.

CHERRY & POPPY SEEDS MINI CAKE
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CHERRY & POPPY SEEDS MINI CAKE

Difficulty: Easy
Prep time

15

minutes
Baking time

50

minutes
Baking form size

18×9

cm

No need to spend hours in the kitchen! In just a few simple steps, you’ll have a dessert ready to be enjoyed.

Ingredients

  • Wheat flour 100 grams

  • Butter 100 grams

  • Sugar 50 grams

  • Eggs 2 pcs.

  • Raw poppy seeds 2 tbsp

  • Baking powder 0.5 tsp

  • Fresh or frozen cherries 75 gr.

Directions

  • Beat softened butter with sugar and eggs.
  • Gradually add the flour sifted with baking powder and knead a homogeneous dough.
  • Oil the baking form with butter.
  • Add 2/3 of the white dough to the form.
  • Mix the third part of the dough with poppy seeds.
  • Make a hole in the center of the white dough and put the poppy dough on top. Level and spread cherries on top.
  • Bake the cake in an oven preheated to 180 degrees for 40-50 minutes. Sprinkle the finished cake with powdered sugar and let it cool down.

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]]> https://bakedinmunich.com/quick-easy/cherry-poppy-seeds-mini-cake/feed/ 0 Cheesecake with poppy seeds https://bakedinmunich.com/pies-tarts/cheesecake-with-poppy-seeds/?utm_source=rss&utm_medium=rss&utm_campaign=cheesecake-with-poppy-seeds https://bakedinmunich.com/pies-tarts/cheesecake-with-poppy-seeds/#comments Tue, 30 May 2023 12:07:42 +0000 https://bakedinmunich.com/?p=754 This cheesecake with poppy seeds is beyond just tasty. Prepare to be astounded as you take your first bite and experience the flawless, creamy texture that will melt in your mouth 🤤

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]]> This cheesecake with poppy seeds is beyond just tasty. Prepare to be astounded as you take your first bite and experience the flawless, creamy texture that will melt in your mouth 🤤

CHEESECAKE WITH POPPY SEEDS
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CHEESECAKE WITH POPPY SEEDS

Difficulty: Medium
Prep time

30

minutes
Baking time

1

hour 

40

minutes
Dish size

21

cm

The secret ingredient for this exceptional cheesecake is the addition of poppy seeds, lending a unique twist and captivating visual appeal. These tiny seeds, known for their nutty flavor and delightful crunch, elevate the overall experience to new heights. Their subtle presence effortlessly complements the velvety smoothness of the cheesecake, creating a harmonious balance that will mesmerize your palate.

Ingredients

  • Base:

  • Any type of hard cookies 220 grams

  • Butter 100 grams

  • Filling:

  • Cream cheese (e.g. Philadelphia) 500 grams

  • Sugar 150 grams

  • Sour cream (20-30% fat) 150 grams

  • Vanilla essence 1 tbsp.

  • Eggs 3 pcs.

  • Poppy seed cake (ready to use) filling 400 grams

Directions

  • Take ingredients out of the fridge for about 15 minutes before cooking.
  • Base:
  • Grind the cookies into crumbs using a blender (I had cookies with chocolate filling).
  • Add melted butter and mix.
  • Spread the prepared base into a baking form and tamp it down.
  • Put the form to the oven preheated to 160 degrees and bake for 12-15 minutes. Afterwards, cool the base down to room temperature.
  • Filling:
  • Mix the cheese with a spatula with sugar until a homogeneous smooth mass.
  • Gradually add sour cream, eggs and vanilla. Be careful when mixing: if the mixture is oversaturated with air bubbles, the cheesecake may swell and crack during baking.
  • Building:
  • Spread the poppy mass over the cooled down base.
  • Pour the cream cheese filling overr it.
  • Preheat the oven to 160 degrees and put another form filled with hot boiling water (~1 liter) at the bottom of the oven.
  • Put the cheesecake in the middle section of the oven.
  • Bake the cheesecake for about an hour. It is very important not to overcook the cheesecake in the oven, otherwise it may crack when chilled. Tap the side of the mold with a spoon: only the middle (5-6 cm in the center) of the finished cheesecake should tremble.
  • Turn off the oven and leave the finished cheesecake for 40 minutes inside, then take it out and let it cool at room temperature. Put it in the refrigerator for 4 hours, or overnight.

Tips & Tricks

  • Try not to open the cheesecake in the first 45 minutes as it might crack due to temperature difference.

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]]> https://bakedinmunich.com/pies-tarts/cheesecake-with-poppy-seeds/feed/ 1 Mascarpone cream cake with cherries https://bakedinmunich.com/quick-easy/mascarpone-cream-cake-with-cherries/?utm_source=rss&utm_medium=rss&utm_campaign=mascarpone-cream-cake-with-cherries https://bakedinmunich.com/quick-easy/mascarpone-cream-cake-with-cherries/#comments Thu, 11 May 2023 16:23:22 +0000 https://bakedinmunich.com/?p=626 The flavors and textures of this mascarpone cream cake with cherries are perfectly balanced, making it a dessert that everyone will love.

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]]> The flavors and textures of this mascarpone cream cake with cherries are perfectly balanced, making it a dessert that everyone will love.

Mascarpone Cream Cake with Cherries
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Mascarpone Cream Cake with Cherries

Difficulty: Easy
Prep time

45

minutes
Baking time

30

minutes
Dish form size

19-21

cm
Total time

1

hour 

15

minutes

This tantalizing creation begins with a moist and tender cake base, which serves as the canvas for our masterpiece. The soft and fluffy cake layers are then filled with a luscious mascarpone cream and generously topped with a layer of fresh cherries. The flavors and textures of this cake are perfectly balanced, making it a dessert that everyone will love.

Ingredients

  • Sponge cake:

  • Eggs 5 pcs

  • Sugar 250 gr.

  • Flour 250 gr.

  • Cream:

  • Heavy cream 33% 240 ml.

  • Powdered sugar 150 gr.

  • Mascarpone 300 gr.

  • Filling:

  • Frozen cherry without seeds 300 gr

  • Sugar 2 tbsp

Directions

  • Sponge cake
  • Whip the eggs and sugar until stiff and fluffy.
  • Add the sifted flour and mix gently with a spatula from bottom to top.
  • Transfer the dough to a mold, and send it to a preheated 180 degree oven.
  • Bake for about 25-30 minutes and leave it additionally 5-10 min in the turned off oven.
  • Cream
  • Whip the heavy cream with powdered sugar.
  • Add softened mascarpone and use the spatula to mix the mix until homogeneous.
  • Building cake
  • When sponge cake cools down, cut it in 2 parts.
  • Generously soak up the bottom part in the syrup (cherry juice left after thawing the cherries mixed with sugar and small amount of warm boiled water).
  • Place cherries on top and lay the cream on top. Smooth the surface with a spoon.
  • Put the second sponge cake part and leftover cream.
  • Sprinkle the cake with grated chocolate or any other form of decoration you like.
  • Put the cake into the fridge for 4-5 hours or overnight.

Recipe Video

Tips & Tricks

  • You can also make this as 1 layer cake by reducing the amount of ingredients for the cream and sponge cake by 30%.

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]]> https://bakedinmunich.com/quick-easy/mascarpone-cream-cake-with-cherries/feed/ 1 Strawberry mousse cake https://bakedinmunich.com/needs-attention/strawberry-mousse-cake/?utm_source=rss&utm_medium=rss&utm_campaign=strawberry-mousse-cake https://bakedinmunich.com/needs-attention/strawberry-mousse-cake/#respond Tue, 18 Apr 2023 14:25:16 +0000 https://bakedinmunich.com/?p=548 This strawberry mousse cake recipe is perfect for special occasions like birthdays or any other celebration that calls for a memorable dessert.

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]]> This strawberry mousse cake recipe is perfect for special occasions like birthdays or any other celebration that calls for a memorable dessert.

STRAWBERRY MOUSSE CAKE
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STRAWBERRY MOUSSE CAKE

Difficulty: Medium
Prep time

1

hour 

5

minutes
Baking time

25

minutes
Baking form

21-23

cm
Total time

1

hour 

30

minutes

Elevated strawberry cake, light and delicate.

Ingredients

  • Sponge cake:

  • Eggs 3 pieces

  • Sugar 130 grams

  • Wheat flour 125 grams

  • Strawberry mousse:

  • Strawberries 350 grams

  • Mascarpone 500 grams

  • Heavy cream (30%) 450 ml

  • Sugar 100 grams

  • Powdered sugar 100 grams

  • Gelatin (not quick one) 15 grams

  • Decoration:

  • Heavy cream (min 30%) 50 ml

  • Powdered sugar 15 grams

  • Strawberry 200 grams

Directions

  • Sponge cake:
  • Whip the whites to soft peaks, gradually adding sugar.
  • Gradually add the yolks, without stopping beating.
  • Turn off the mixer. Gradually sift flour over the bowl with the egg mixture and gently, with upward movements, knead the dough.
  • Transfer the dough to a baking form and place it in a preheated 200 degrees oven for 20-25 minutes. Do not open the door during baking!
  • Let the finished sponge cake cool and cut it in half lengthwise into 2 thin layers.
  • Mousse:
  • Grind the strawberries for the mousse with a blender and mix with sugar.
  • Knead the mascarpone with a rubber spatula, then mix with the berry puree (not beating).
  • Soak the gelatin in cold water according to the instructions.
  • Dissolve gelatin in 50 ml of boiled cream. Let the mix stand for 5 minutes, then add 2-3 tbsp. of cheese mixture and stir.
  • Pour the resulting mixture to the rest of the mass and mix thoroughly.
  • Whip the rest of the cream with powdered sugar.
  • Carefully combine with the cheese and berry mixture.
  • Layering:
  • Make a ring out of a sheet of parchment folded in half lengthwise, matching the diameter of the mold.
  • Insert it and put one cake part on the bottom.
  • Pour the mousse on top.
  • Cover with the remaining cake and push it into the mousse.
  • Leave the cake in the fridge overnight, at least 5 hours.
  • When the cake has set, remove the rim of the cake tin and the ring of parchment.
  • Decoration:
  • Whip 50 ml of cream and powder and spread on the top of the cake. Decorate with sliced strawberries.

Tips & Tricks

  • Never beat mascarpone cheese! Use spatula to carefully mix it with other ingredients.

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]]> https://bakedinmunich.com/needs-attention/strawberry-mousse-cake/feed/ 0 Cheesecake with brownies & Oreo cookies https://bakedinmunich.com/needs-attention/cheesecake-with-brownies-oreo-cookies/?utm_source=rss&utm_medium=rss&utm_campaign=cheesecake-with-brownies-oreo-cookies https://bakedinmunich.com/needs-attention/cheesecake-with-brownies-oreo-cookies/#respond Wed, 29 Mar 2023 21:31:47 +0000 https://bakedinmunich.com/?p=498 Brownies, Oreos, and cheesecake too, a dessert that’s sure to woo.

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]]> Brownies, Oreos, and cheesecake too, a dessert that’s sure to woo.

CHEESECAKE WITH BROWNIES & OREO COOKIES
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CHEESECAKE WITH BROWNIES & OREO COOKIES

Difficulty: Needs attention
Prep time

1

hour 
Cooking time

1

hour 

20

minutes
Baking form

20-23

cm
Total time

2

hours 

20

minutes

Cheesecake with brownies and Oreo cookies is a heavenly dessert that combines the rich flavors of chocolate and creamy cheesecake. The brownie layer at the bottom provides a dense and fudgy texture, while the Oreo cookies add a delicious touch. This dessert is perfect for special occasions or anytime you want to indulge in a decadent treat!

Ingredients

  • Brownie base:

  • Dark chocolate 130 grams

  • Butter (room temperature) 130 grams

  • Powdered sugar 150 grams

  • Eggs 2 pieces

  • Wheat flour 70 grams

  • Filling:

  • Oreo cookies 15 pieces

  • Cream Cheese (e.g., Philadelphia) 800 grams

  • Eggs 4 pieces

  • Powdered sugar 175 grams

  • Cream (min 30%) 200 ml

  • Vanilla essence 1 tsp.

  • Dark chocolate 50 grams

  • Decoration:

  • Cream (min 30%) 300 ml

  • Powdered sugar 3 tbsp

Directions

  • Brownie dough:
  • Melt the chocolate.
  • Beat butter with sugar.
  • Add eggs one at a time, beating well after each.
  • Add chocolate and beat again.
  • Add flour and knead into a smooth smooth dough, set aside.
  • Filling:
  • Melt the chocolate.
  • Carefully mix cream cheese with cream, vanilla essence and sugar until smooth by hand (do not use the mixer!!).
  • Add eggs one at a time, mixing well after each.
  • Separate a third of the cheese mass and add melted chocolate to it, mix well (the chocolate must be cooled to room temperature).
  • Layering:
  • Pour the brownie dough into a buttered springform pan.
  • Lay a layer of cookies on top.
  • Pour in half of the remaining white cheese mass.
  • Gently lay the chocolate mass on top.
  • Add the crumbled remains of the Oreo cookies to the remaining white cream and mix.
  • Lay the final white layer on top of the chocolate layer.
  • Put the form in an oven preheated to 160 degrees, put a container with boiling water on the bottom.
  • Bake the cheesecake for about 60-90 minutes depending on the oven. If only the center of the cheesecake quivers slightly when tapped on the side of the mold, it is ready.
  • Let the cheesecake stand for 30 minutes in a closed oven, then remove and cool to room temperature on the counter.
  • Place in the refrigerator overnight or at least for 4 hours.
  • Decoration:
  • After the cheesecake cooled down, whip the cold cream with powdered sugar into a stable foam.
  • Spread 3 tablespoons of the mix to the top of the cheesecake.
  • Transfer the rest of the cream to a pastry bag fitted with a nozzle and decorate the cheesecake.

Tips & Tricks

  • The best way to melt chocolate is on the stovetop using a double boiler. A double boiler is simply a heat-proof bowl (think glass, ceramic, or metal) placed on top of a saucepan of simmering water.

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