Marzipan Kuchen mit Karamellisierten Mandeln, Ganache Füllung & Mascarpone Frosting (Caramelized Almond Cake with Ganache Filling & Mascarpone frosting)

Ingredients:
For the cake
85g butter, room temperature
80g brown sugar
4 eggs, medium size
200g almond paste (marzipan)
1 tbs vanilla extract
1/4 tsp or less almond extract (optional)
75g cake flour
1 tbs baking powder
A pinch of salt

For the ganache filling
200ml heavy whipping cream
3 tbs brown sugar
250g good quality dark chocolate, chopped

For the caramelized almond
100g whole almonds, toasted (in a pan without oil),
1/2 cup or 100g granulated sugar
1/4 cup or 4 tbs water

For the mascarpone frosting
200g mascarpone cheese
200g heavy whipping cream (at least 30% fat)
1 tbs vanilla extract
2 tbs powdered sugar

• A day before or at least 6 hours in advance, make the chocolate ganache filling. In a cooking bowl, cook the cream and sugar just until the sugar dissolves, add the chopped chocolate, stir until smooth. Let it cool and cover before you transfer them to the fridge, the texture should be spreadable. Let it out from the fridge for at least 1 hour before using it.
• Bake the cake, preheat oven to 180 °C, prepare 3 individual cake tin (diameter 16 cm). Line them with parchment paper.
• In a bowl, mix the cake flour, baking powder and salt until well combined.
• With a standing or a hand mixer, cream the butter and brown sugar until light and fluffy (about 4 to 5 min). Add eggs one at a time, beating well after each addition. Add marzipan little by little, beat with medium speed until well combined. Gradually add the flour mixture, beat with low speed just until well combined (do not over beat, just about a minute or so).
• Pour the batter equally to each cake tin. Or if you don't have 3 cake tins, you can of course just use one and cut them evenly into 3 layers. Baking time may vary, when you use 3 individual cake tins, bake about 15 minutes. If you happen to use one cake tin then bake about 25 minutes, or until a toothpick inserted in the middle comes out clean.
• During baking, prepare the caramelized almonds. Crush the toasted almonds. In a sauce pan, add sugar and water, cook with medium heat and stir until the sugar dissolves. Let it cook and do not stir just until the color turn deep amber.Immediately remove from heat, add the crushed almonds and  mix them until evenly coated. Quickly transfer them on the baking sheet lined with parchment paper (flatten them a little bit), let it cool.
• When the cake is done, it is important to let it cool completely before getting it out from the cake tin or cutting it into layers. 
• Now make the mascarpone frosting, in a large mixing bowl with a standing or a hand mixer, beat the mascarpone,heavy cream and sugar until soft peak. Add vanilla and beat just until stiffer peak (about another 30 seconds). Important is that your mascarpone and heavy cream are really cold. If the cream is beaten too long it becomes grainy. Cover the frosting and keep it aside in the refrigerator until ready to use.
• To assembly the cake i always use a rotating turntable, it's just so much easier. But of course you can just use a plate if you don't have one. Lay a cake cardboard round, spread a little bit frosting to secure the first layer of the cake. I always use the bottom part of the cake as the top to assembly the cream because the surface is more flat. Place one layer, spread the half portion of chocolate ganache evenly, place another layer, press gently and spread evenly with the rest of ganache. Place the last layer ( remember the bottom part as the top) and press it gently once more. Now frost the cake,  first take a few tablespoon of frosting to a pipping bag with decorating tip. With a small spatula spread the mascarpone frosting evenly, covering any uneven and crumbs. Break the caramelized almonds into bite size pieces and decorate the cake with them as desired. Keep the cake refrigerated.

Epicurious Inspired Recipe

Starbucks Copycat Lemon Pound Cake

For me this is the best closest recipe to the moist Starbucks lemon pound cake. I've tried so many times to reach the flavor and texture but none of recipes out there were close enough to perfection except this one.

Ingredients:
250g butter, room temperature
250g caster sugar
2- 3 bio lemon, we need about 3 tsp of grated lemon zest and 120ml of lemon juice
4 eggs (medium)
200g all purpose flour
50g corn starch or maizena
2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla paste or extract
150g powdered sugar

1. In a large mixing bowl, with a hand or standing mixer beat butter, sugar, grated lemon zest until light and fluffy about more than 5 minutes. 
2. In a separate bowl, stir flour, baking powder, salt until combined. Sift it and set it aside. Preheat oven for 180 °C. Slightly butter 25 cm loaf pan and line it with parchment paper.
3. Add the eggs one at a time, beat until well combined on each addition. Add vanilla paste and beat for another 2 minutes. 
4. Take only about 80ml of lemon juice, the rest 40ml is for frosting. Pour 1/3 of the lemon juice to the cake batter and 1/3 of the sifted flour mixture. Beat with low speed until well combined. Repeat process. Mix just until fully incorporated. Do not over mix the batter after the flour went in.
5. Pour the batter into the prepared pan. Bake for about 50 minutes or until toothpick inserted in the middle comes out clean. Let it cool for about 20 min before frosting.
6. For the frosting: In a bowl combine powdered sugar and 40ml lemon juice, stir until no clumps are visible.
7. Drizzle the frosting evenly over the cake. Let it stand for 10 minutes in the refrigerator before serving.

Mini Vanilla Sponge Cake

Ingredients:
For the cake
2 large eggs
155g granulated sugar
1 tsp vanilla paste
120ml full cream milk or half and half
56g butter
130g (about 1 cup) cake flour
1 tsp baking powder
1/4 tsp salt

• In a glass or stainless mixing bowl combine the eggs and sugar. Over double boiler, whisk the eggs and sugar with a hand whisk until the sugar dissolved and the temperature of the mixture reaches lukewarm. 
• In a bowl combine flour, baking powder and salt, mix until combined.
• With a hand mixer or standing mixer, beat the mixture until fluffy and pale. Beat over high speed about 6 minutes until reaches ribbon stage.
• In a microwave safe bowl, add milk and butter. Microwave it for about 30 seconds. Add to the egg mixture, add vanilla paste and continue beating for about 2 to 3 minutes.
• Preheat oven to 180 °C, prepare 16 cm round baking form, butter evenly the surface of the baking form or you can line it with parchment paper.
• Add the flour mixture, beat over low speed for about another 2 minutes or until well combined. Do not over beat the batter!!
• Pour the batter into a prepared baking form, bake for about 35 minutes or until toothpick inserted in the middle comes out clean. Let it cool completely before frosting.

Moist Vanilla Cupcake

Ingredients:

150g butter, room temperature

150g caster sugar

3 eggs

1 tsp vanilla paste or extract 

150g all purpose flour, sifted

1 tsp baking powder

1/4 tsp salt

1 tbs full fat milk or half & half

• In a bowl mix the flour, baking powder, salt until well combined.
• Preheat oven to 180 °C, line cupcake pan with cupcake liners.
• In a mixing bowl, add butter and sugar. With a standing or a hand mixer beat them until light and pale, around about 5 minutes.
• Add egg one at a time, mix well on every addition. Add vanilla, mix until well combined.
• Add the milk. Gradually add in the flour mixture, with a spatula or a hand mixer on medium low speed fold the batter just until incorporated. 
• With an ice cream scoop fill batter about 3/4 full evenly into cupcake liners. Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
• Let it cool before you decorate the cupcakes with frosting. I halved my lemon buttercream frosting recipe for these cupcakes frosting. I piped with Wilton #104 petal decorating tip.

Pandan Chiffon Cake (Kue Sifon Pandan)

Ingredients:

7 egg whites

6 egg yolks

15 pandan leaves + 2 tbs water

250g super fine or caster sugar (divided, 200g for egg yolks and 50g for egg whites)

About 2 cups or 200g all purpose flour + 1 tbs corn starch, sifted

1 tbs baking powder

130 ml coconut milk

120 ml cooking oil

A little bit green food color (optional)

1/2 tsp white vinegar

1/2 tsp salt

• Cut the pandan leaves into small pieces, in a food processor finely chop the leaves, add 2 tbs water, puree the ingredients and after squeeze through a sifter to get the juice, we need about 50ml pandan juice. Pour and mix it with 130 ml coconut milk. 
• Mix the sifted flour and baking powder until well combined. Set aside.
• In a large mixing bowl, beat the yolks and 200g sugar until light and pale. Add in the coconut milk mixture, cooking oil and the flour mixture. Add green food color if desired (i add about a drop of green paste food color from wilton), beat with a mixer on low speed or with a spatula just until smooth and well combined.
• Preheat oven to 170 °C, line the bottom a 25 cm bundt cake pan with a round baking paper     (see pictures below). 
• In another large bowl beat the egg whites until foamy, add vinegar and salt, beat until soft peak and gradually add the sugar (50g) while beating until it reaches stiff peak form. 
• Gradually fold in the egg whites in 3 additions. Fold it gently until fully combined, pour to a prepared cake form. Tap the pan few times to remove air bubbles on the batter, and run a chopstick around the batter to remove the rest of air bubbles. Bake for about 1 hour or until a wooden skewer inserted in the middle of the cake comes out clean.
• Get a bowl or a glass ready, immediately turn the pan upside down against a bowl or a glass to prevent the cake from collapsing, let it stand for at least 1 hour. To remove the cake, run a knife  or spatula to release the sides, the baking paper should help the cake slide out easily.

How to make a round baking paper for bundt pan:

Almond Choco Caramel-Drizzled Brownies

Ingredients:
200g dark chocolate min 50% cacao, chopped
150g butter, cut in small pieces
3 eggs (size M)
125g granulated sugar
Pinch of salt
75g all purpose flour
30g cacao powder
1 tsp baking powder
80g whole almond, coarsely chopped
100g dark chocolate glaze
Caramel sauce

• In a bowl, combine all purpose flour, cacao powder, baking powder and mix it well.
• In a small cooking bowl, on a low heat melt the butter. After the butter completely melted add 150g dark chocolate (set the 50g aside), remove from heat and let the chocolate completely melted and mix them well, let it cool to room temperature.
• Prepare a baking form about 21x 21cm, line it with parchment paper. Preheat oven to 180 ºC.
• In a mixing bowl, beat the eggs, sugar and a pinch of salt until light and creamy about 5 minutes. Pour in the chocolate mixture, with a spatula mix them until well combined. Fold in the flour mixture, do not fold it too long just until well combined. 
• Pour the batter on a prepared baking form, sprinkle the chopped almond evenly on top of the batter and bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Let it cool for about 15 minutes before cutting it. 
• Cut the brownies into about 12 squares, with a fork drizzle them with chocolate glaze and caramel sauce, now your brownies are ready to serve.

Finest Marble Cake (Marmorkuchen)

After trying so many recipes out there for a perfect Marble cake my heart goes for this rich and luxurious recipe from Alfons Schuhbeck, in his book "Meine Bayerische Küche". Adding a bit more ingredients and time but seriously worth it.

Ingredients:

200g butter, room temperature

150g powdered sugar

1 tbs vanilla sugar 

1/2 tsp grated lemon zest

6 eggs, separated 

2 tbs rum (optional or you can add 1/2 to 1 tsp rum extract)

200g all purpose flour

1 tsp baking powder

100g blanched ground almond

1 1/2 tbs cocoa powder, sifted

70g dark chocolate, grated 

1/4 tsp salt

150g sugar 

Butter and flour for the form

Powdered sugar for garnish

• In a mixing bowl add the butter, powdered sugar, vanilla sugar, grated lemon zest. Beat them until light and creamy. Add in the egg yolk one at a time and mix well between addition, mix them well. Add in the rum and continue beat the mixture until light and fluffy.
• In a large bowl mix the flour with baking powder and sift it. After that, mix well the sifted flour with the ground almond. 
• In another large bowl mix the egg whites with salt and 1/3 of the sugar, beat them until creamy. Slowly add the rest of the sugar and beat them until stiff peak.
• Preheat oven to 175 ˚C.
• Add 1/3 of the egg whites mixture and 1/3 of the flour mixture to the egg yolk mixture, fold well and repeat the process.
• Butter and flour the bundt cake form evenly. Its important that the whole cake form is evenly covered with butter so later the cake will come out easily.
• Fill the form with half of the mixture, fold well the rest of the mixture with the sifted cocoa powder and grated dark chocolate. Pour the chocolate mixture to the half filled cake form, take a fork and run it through the batter in swirling motion to create a marble effect.
• Bake for about 70 minutes, let it cool for 10 to 15 minutes. Flip the form on a serving plate and the cake should come out easily. Garnish it with powdered sugar.

Yummy Almond Cheesecake

Find the recipe in the link below:
http://www.laurainthekitchen.com/recipes/amaretti-cheesecake/

The Perfect Cupcake Recipes

Chocolate cupcake recipe and frosting adapted from cupcakeproject.com

Vanilla cupcake recipe and frosting adapted from cupcakeproject.com

Chocolate Zucchini Cake

Recipe adapted from cookingwithalia.com

Ingredients:
1 Zucchini (about 250g), grated
2 large eggs
150g granulated sugar
1 tsp vanilla extract
1/2 cup vegetable oil
160g all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
30g unsweetened cocoa powder
2/3 cup of dark chocolate (min 50% cacao), cut or break into small chunks
Powdered sugar for garnish (optional)

• Prepare a 23 x 13 cm or 9 inches loaf pan, lightly butter it and line the pan with a parchment paper. Preheat oven to 180 ˚C.
• In a mixing bowl combine eggs and sugar, beat them until pale and fluffy. Add in the vanilla extract and vegetable oil, mix for about a minute or so just until well combined. Set aside.
• In a large bowl combine the flour, baking soda, baking powder, salt, cocoa powder and sift them over the egg mixture. With your spatula mix them until well combined. And then add the zucchini and chocolate chunks, stir to combine.
• Pour the batter into the prepared loaf pan, bake it for about 50 to 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Let it cool before serving. Sift an even layer of powdered sugar over the cake (optional).

Note: If you use dark chocolate with more than 50% cacao content, i suggest to add the amount of sugar between 20 to 30 grams.

Tiramisu (without raw eggs)

Ingredients:

500g mascarpone, at room temperature

400g heavy whipping cream, cooled

1/3 cup of granulated sugar

2 tsp vanilla extract

24 to 30 pieces Savoiardi (löffel biscuits)

2 1/2 cups of strong coffee or espresso, let it cool completely

5 coffee liquor (such as Baileys)

Cocoa powder

• Combine coffee and amaretto in a shallow bowl. Set aside.
• In a large bowl mix the mascarpone, sugar, and vanilla extract (or vanille zucker) until soft and well combined.
• Whip the cold cream to stiff peak and then fold the cream into mascarpone mixture, do not overfold just until the cream and mascarpone are incorporated.
• In a 33 x 23 x 5 cm glass baking dish (13 x 9 x 2 inches) or individual glass dessert cups, dip each ladyfinger into coffee mixture (about 2 seconds) and arrange the soaked ladyfingers to the bottom of baking dish, you can break  some of them in half if necessary in order to fit the bottom of the baking dish. Spread evenly half of the mascarpone mixture over soaked ladyfingers, dust with cocoa powder and repeat layers one more time, after you dust the last layer with cocoa powder, cover with plastic wrap and refrigerate for 6 to 12 hours before serving.

Mini Apple Cake With Caramel Sauce

Ingredients:

For the cake

350g apples, peeled and cut into small cubes 

2 eggs

140g granulated sugar

1 1/2 tsp vanilla extract

185 ml vegetable oil

245g all purpose flour

1/4 tsp salt

3/4 tsp baking soda

80g pecan nuts (optional)

Caramel sauce

60g butter

30 ml milk

100g brown sugar

A pinch of salt

• Preheat oven to 180 ˚C (ober- unter hitze), line 12 muffin cups with paper liners.
• In a mixing bowl, combine well the flour, salt and baking soda. 
• In a separate mixing bowl whisk the eggs until well combined and then add sugar, vanilla extract.  Stir in the oil gradually, keep whisking until well combined. 
• Stir in the apples and pecan nuts (optional).
• Pour in the flour mixture, with a spatula stir to well combined (do not over stir the batter).
• With an ice cream scoop, fill evenly the muffin cup with the batter.
• Bake for about 40 - 45 minutes or until the mini cakes are brown over the entire surface and when a toothpick inserted comes out clean. Let them cool.
• For the caramel sauce: In a small sauce pan combine all the sauce ingredients, stir constantly, bring it to boil over medium heat.
• Pour 1 tbs or more of caramel sauce over each mini cakes and they are ready to serve.

Black Forest Cake ( Schwarzwälder Kirsch Torte)

Recipe from http://www.joyofbaking.com/BlackForestCake.html

This recipe is very easy to follow and came out really good, i preferred to reduce the amount of sugar on the cake to 1/2 cup and frosting to 2 table spoons.

Vanilla Cupcake

This by far the simplest and the best cupcake recipe i've ever tried. I reduced the amount of sugar in this recipe because it's a little too sweet for me, you can find the recipe in http://www.joyofbaking.com/VanillaCupcakes.html. You can decorate the cupcakes however you like, these sweet treats are the best for any kind of celebrations.

Ingredients:

For the cupcake

1/2 cup unsalted butter, at room temperature 

3 eggs

2/3 cup granulated sugar

1 tsp vanilla extract

Zest from 1 lemon

11/2 cup all purpose flour

11/2 tsp baking powder

1/4 tsp salt

60 ml milk

For the buttercream frosting

1 1/2 cup powdered sugar, sifted

1/2 cup unsalted butter, at room temperature

1 tsp vanilla extract

2 tbs milk

Choice of food coloring

1. Preheat oven to 175 ˚C, line 12 muffin cups with paper liner.
2. In a large mixing bowl with an electric or a hand mixer beat the butter and the sugar until light and fluffy. Add the eggs, one at a time, beat well on each addition. Beat in vanilla extract.
3. In a separate bowl, combine well the flour, baking powder, lemon zest and salt.
4. Add the flour mixture and milk in three additions, mix it very well and not too long. 
5. Fill the muffin form evenly, about 3/4 full on each cup. Bake for about 15 minutes or until a toothpick inserted into a cupcake comes out clean. Remove the cupcakes and let it completely cool before frosting.
6. For the buttercream frosting: In a mixing bowl with an electric or a hand mixer beat the butter until its creamy and soft. Add the vanilla extract. On low speed add gradually the powdered sugar, beat until well mixed. Add the milk and beat on high speed until frosting is light and fluffy. Add choice of food coloring and mix it well with your spatula. Decorate the cupcakes as you desired, you can use either a piping bag or icing spatula and top it with edible cupcake decorations.

Lemon Pound Cake (Zitronen Kuchen)

Ingredients:
280 g butter at room temperature
180 g sugar
350 g all purpose flour
A pinch of salt
Grated lemon zest (from 2 lemon)
5 medium eggs
3 tsp baking powder
2 tbs milk

For the glaze:
150 g powdered sugar
Grated lemon zest (from 1 lemon)
2 tbs water
2 tbs lemon juice

1. Preheat the oven to 170˚C, prepare the baking form (30 x 11 cm), butter the baking form evenly.
2. In a large bowl combine the flour, salt and baking powder, whisk to combine well.
3. In a large mixing bowl, cream the butter. Add the sugar and grated lemon zest, mix it well. 
4. With the mixer running at low, add the eggs one at a time (30 seconds in between).
5. Divide the flour mixture into half, add half of the flour mixture and 1 table spoon of milk to the batter, mix it well and do the same with the rest of the flour and milk. 
6. Pour the batter evenly into the prepared baking form,  bake it for 60- 70 minutes.
7. After 15 minutes of baking, take out the form and with a knife make a 1 cm deep straight cut in the middle of the cake batter. Put it back into the oven and bake it for the rest of the baking time. Check if the cake is done by inserting a toothpick in the middle of the cake and if it comes out clean then the cake should be done. 
8. Allow to cool for 10 - 15 minutes before glazing. For the lemon glaze: Combine well all the glaze ingredients. Spread it evenly on the top of the cake, let it stand for 10 minutes before serving. 

Apple Cake

I just got this recipe from Laura Vitale's website about 2 weeks ago, i baked it twice already and i loved it! Especially when you enjoy it with a cup of coffee. I must tell you this cake is so simple to make and very addictive :-))

You can get the recipe in the link below:
http://www.laurainthekitchen.com/all/episode.php?episodenumber=477