I am often amazed how the most delicious things turn out to be the easiest to make.
Take this delicious berry raw cheesecake for example. All you need are the ingredients, a blender and a freezer. It really is super simple to make.
Best thing about it is that…
After a few days in warm and sunny Barcelona, post holiday blues have taken me over and the only thing that could help was baking a carrot cake. Or in this case – mini cakes.
These 40 minutes or so spent in the kitchen were totally worth it.
And between the decision of making a super fatty frosting (let’s face it, that’s how it’s usually made) or no frosting at all, I decided to go for some healthier version – almost vegan one. Actually, the only non vegan ingredient is the hone, which can easily be swapped with another sweetener of your choice and used on any other desserts.
I guess now it’s time to show you the recipe 🙂
Created by Denitsa on December 2, 2016
As soon as I found out that my parents will be visiting when it was my birthday, I knew that my mum and I will be spending some time in the kitchen. When we were kids, for each of mine and my brother’s birthdays she used to make the best honey cake ever. We just loved it. I now I had the chance to make it together with her.
My mum’s original cake recipe is 5 layers, like the one I have added below. But the one we made, the one from the pictures, is 8 layers. When we started making it I decided that I want it taller and we divided the dough into 8 pieces instead of 5, which wasn’t the best decision. These layers are quite heavy, the cream is heavy as well so we had a moment of a collapsing cake and almost ending up with no cake at all. So it’s definitely a better idea to follow the original recipe and have slightly less tall but wider cake. We managed to save ours by putting some bamboo sticks. My mum shouldn’t listen to me that much!
Really keep an eye on the layers while you are baking them. They don’t need much. They are so delicious even on their own, like giant cookies. Yummy!
Making the cream is a bit tricky, concentrate your whole attention on it. Don’t stop stirring even for a second, I am not joking. If you do, the risk of little chunks to form is huge. Also, a little trick you could use is to wet the pot with a few drops of water so that the milk doesn’t burn at the bottom.
When you start layering the cake, be generous with the cream, there’s plenty.
This honey cake has always been and still is my favourite cake. It has very subtle taste, it is light and very delicious.
I know it takes some time to make it but it’s definitely not an everyday thing. Not that I couldn’t eat it often but I admit it is a bit of a hustle preparing it. Save it for some cheerful occasions.
Created by Denitsa on November 11, 2016
I’m currently sitting in my nice comfy bed, propped up with the computer on my lap, and all is well. The clouds overlap each other, making the sky a gloomy grey. The soothing sound of the autumn rain greatly emphasizes the comfort and the warmth of my home which is like a shelter, making me feel safe…
Now that the apple season is at its peak, I decided that it may be time for one of those authentic autumn desserts, one that fills the house with the irresistible scent of baked apples and spices like cinnamon, ginger and nutmeg. And a few days ago, I woke up inspired and ready to embrace the colours and the feelings the new season brings only to find out that it is way too early to wave summer goodbye. Yes, it was the hottest day of the year 😀 Sometimes I forget how temperamental the weather actually is. I love you Summer but I love Fall more…
When life gives me cherries, I make fluffy cherry sponge cake. Or, to be exact, when the good people from the farms who work hard, get up early and bring us fresh fruits and veggies to town, I try to make the best of it.
Saturday morning, I also got up early just to make sure…
All the good cheesecake eaters of the world!
If you’re open to the idea of cheesecake for breakfast, this has your name written all over it.
And this is Breakfast with a capital B.