FUCKYEAH DESSERT

Coconut Rum Cake with Pineapple Sauce and Oreo Cream Filling

For my entry, I used this recipe for white cake and just replaced about 3/4 of the milk with coconut rum. I poured a pineapple sauce (just pineapple juice, sugar, and cinnamon boiled to thicken) on top of the bottom layer. Separating the two layers of cake is a filling of the cream inside of an Oreo (with a bit of milk to make it more spreadable). The whole thing is frosted with white chocolate buttercream frosting. I used this basic cooked buttercream frosting recipe and added some melted white chocolate.

For more pictures and a more detailed description of the whole process, you can go here. :)

Thank you so much. :)

Lemon Cheesecake with Dacquoise

Okay, so when I started this project, I had just picked some red currants from our garden and was planning on this becoming a red currant cheesecake (which would have been lovely too). Unfortunately, I did something wrong and accidentally the first filling, and by the time I got to buy ingredients for a second filling, the berries had gone bad >:  So making it a lemon cheesecake was a last minute decision. So I ask everyone to just ignore the presence of the red currants and enjoy this cake :) 

I will still make the red currant cheesecake next year, but this cake was so yummy I’m definitely making it again!

I should probably also point out this is my first time making both cheesecake and dacquoise (which I hadn’t heard about before either, I came across it searching for ideas for my cake XD), so this was a huge project for me. It was all fun though, and I enjoyed it a lot :) 

Pic of ALL the ingredients (almost):

As you can see, my cat very sneakily made her entry for this picture xD

And jelly-decorations, I used only the yellow ones since I figured it’s a lemon cake J I would have preferred using those looking like lemon-slices, but I can’t figure out where they sell those >:

Click here to see more pics of my the process (and my cat): link

Putting the bottom-mix into the form and covering it with the largest piece of dacquoise (I had to cut the dacquoise to make it fit the form) on top.

Enter the fillings before putting it in the fridge. As you can see, the form didn’t really fit the plate it was on, so it leaked a little :) Still, with the filling being as thick as it is, it was no disaster, but this is why next time I will make more bottom, or get a new form ;D

Ta-da~ Letting the cake stay in the fridge overnight, this is the finished result. I cut the yellow jelly-decorations in half, and simply used a hammer to break up the smallest dacquoise circle into pieces which I used to decorate the finished cake with :)

It might not look professional, or as if it was store-bought, but it was delicious! Creamy lemon-heaven. Unfortunately in the writing moment, the cake has been devoured, so I cannot satisfy my current cravings for this cake.

My dad’s gf had the honor of opening the cake :)

Tip for everyone new to cheesecakes. Let the cake stand out of the fridge for a few moments before you start cutting it. That way, the butter in the bottom will soften enough not to cling to the plate, and the pieces will come out nicer :)

Yum! My dad looked very consentrated eating his cheesecake XD

Super-creamy cheesy lemony goodness <3

Even my cat got a small slice, and she liked it <3

Recipe:

Dacquoise:

80g almond flour

15g all-purpose flour/wheat flour

50g confectioner’s sugar

3 medium (100ml)  egg whites

50g granulated sugar

Bottom:

200g Digestive biscuits (should be 250g or even 300g!)

150g Butter

Filling:

250g cream cheese (no flavour added, naturally)

6dl crème fraîche

150g confectioner’s sugar

2 teaspoons vanilla sugar

2dl cream

1 pack lemon-jelly (to be made with 5dl boiling water according to the pack)

1,5dl boiling water

a few drops lemon extract/juice

Decorations:

Lemon/yellow jelly-toppings

Dacquoise

The dacquoise needs to be made first since it is going to be laid on top of the biscuit-bottom.

Blend together almond flour and confectioner’s sugar before adding the regular flour. Whip the eggwhites with a mixer, add the granulated sugar slowly. Whip until they’re stiff. Blend the almond flour mix delicately into the stiff eggwhites with a spatula. Grease a piece of baking-paper and line your baking pan with it.

Spread the batter on the paper in two circles, one the size of your cake-form, and another smaller one, to a height of 8mm. Bake at 180°C for about 15 minutes until golden (or as I did, until the edges were getting a bit brown. For some reason mine never turned golden >:). Let cool and cut if needed.

I wrapped them in plastic once they were cool enough while I started making the rest of the cake.

Next I did the bottom. I melted the butter and used a plastic bag and a rolling pin to crush the biscuits, as I don’t have a blender to do it. Mix the butter and the crushed biscuits and have in the form, use your hands or a spoon to push it out into the edges and make it firm. Put the fitted, biggest circle of dacquoise on top and push it a bit into the bottom. Put it in the fridge to stiffen.

Now for the yummiest part; the fillings.

Whip together cream cheese, crème fraîche, confectioner’s sugar and vanilla sugar. Whip the cream stiff in another bowl before whipping it into the cream cheese mix. Dissolve the jelly-powder in the boiling water. Let it cool, but not for too long. Because it’s dissolved in 1.5dl water rather than 5dl, it stiffens quickly, but the mix shouldn’t be warm enough to melt the whipped cream. Whip it into the rest of the mix. Fill the mix into the rest of the cake-form and smooth out the surface as the filling is quite thick. Let the cake stiffen in the fridge overnight (at least for 4 hours).

Cut carefully along the edge of the cake-form with a knife (using the non-sharp side first) and remove the form. A good tip for everyone new to this, use a rag soaked in hot water to gently stroke the side of the form to make it loosen more easily.

Decorate the cake with lemon jelly-decorations and pieces of dacquoise.

Pics (c) me

Click images to see them larger :)

Vanilla-coconut cake with lemon filling

Ingredients for the cake:
·         170 gram butter (room temperature)
·         140 gram sugar (fine sugar)
·         3 eggs
·         140 gram flour
·         1 ½ tablespoon baking powder
·         Pinch of salt
·         1 tablespoon vanilla extract
·         30 gram grated coconut

 Ingredients for the filling:
·         115 gram butter (quite soft)
·         450 gram icing sugar (you might need more depending on your taste)
·         3 tablespoons lemon juice (add more depending on your taste)
·         2 tablespoons milk (cold)

 Decorations:
·         Fondant in 3 different colours
·         Edible beads

Recipe:
Start with pre-heating your oven at 180 °C. Grease 2 baking tins (20 centimeters which is about 7,9 inches) and cover the baking tin with parchment paper. If you only have 1 baking tin, bake the halves after each other. I don’t recommend baking the batter in 1 small baking tin since oven heat and baking time won’t allow it to set firmly then.

First you prepare your cake.
Beat the butter and sugar until it is smooth, airy and pale. After, add the eggs one by one and beat them through the batter. Then sieve the flour, baking powder and salt above the mixture and add the vanilla extract and grated coconut. Beat everything until it’s a smooth batter. Divide the batter into the two baking tins and bake for about 20-25 minutes.
When the cake is done, remove the baking tins and parchment paper and put aside to cool down completely.

Second you prepare your filling.
 In a large mixing bowl, beat the butter until it’s smooth. Add in the remaining ingredients and beat until the mixture resembles a thick frosting. Chill slightly before using.

 When the cake and filling are cooled you can prepare the cake. Cut off the tops of the cakes so you have two smooth, same-sized layers of cake to work with. Put ¾ of the filling onto the bottom layer. When done, gently push the top layer on top of the bottom one. Then, cover the entire cake with the left-over filling and put in the fridge while you prepare your fondant.

When working with fondant, you might want to use gloves to keep it from sticking to your fingers. First, knead the fondant until it feels workable. Spread a bit of icing-sugar over your worktop to keep the fondant from sticking and apply some icing sugar onto a rolling pin. To cover this entire cake you need about 250 grams of fondant. Roll out the fondant until it fits the cake.
When done, get the cake out of the fridge and gently lift the fondant over the rolling pin and position it so that it covers the entire cake. Shape the fondant to the sides of the cake If an air bubble appears, insert a pin on an angle, release air and smooth the area again. When done, trim off excess fondant using a spatula or sharp knife.
When the cake is covered in fondant you can decorate it as you wish using either fondant or pre-made sugar flowers.

You have till Midnight!!!!! HURRYYYYY

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