cake | BakedInMunich https://bakedinmunich.com Simple Recipes. Delicious Flavors. Wed, 01 Nov 2023 15:17:48 +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 cake | BakedInMunich https://bakedinmunich.com 32 32 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 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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