Eating healthy dessert is the choice you are making now and 5 star cookies is making the best dessert recipe called Healthy Energy Apricot Balls in 5 minutes. Is it really in 5 minutes…
healthy energy apricot balls – easy recipe
Hello from your favorite food blog, 5 star cookies. How are you?
It is almost 40 C and I don’t want to turn the oven on. I really don’t. However, my amazing body still wants something very sweet and tasty.
Also, very healthy. After all the summer is here and I need my skinny body as soon as possible. BTW, do you know the definition of the word “UTOPIA”. Check if you don’t. And if you do please don’t allow the dictionary to defined your mind. You can do anything you want to. So, for today let’s make something delicious, easy and healthy. In 5 minutes.
healthy energy apricot balls for you
DESCRIPTION
Healthy energy apricot balls is the dream dessert. It is no bake recipe and very quick to make.
The ingredients are simple. From apricot, walnuts to maple syrup. How easy it that! And so so HEALTHY!
Yes, this is your guilt free dessert when you want to lose weight and still enjoy delish desserts.
IMPORTANT: This recipe is for total beginners!
First step – shopping or buy all ingredient under the title called…
SHOPPING LIST
dry apricot (organic if you can)
walnuts
lemons
pure vanilla extract
coconut
maple syrup
healthy energy apricot balls – super easy recipe
EQUIPMENT NEEDED
-food processor (I used KitchenAid)
-small bowl or cup
-sauce pot (very small one)
-medium size bowl
-ice cream scoop
ACTION TIME
healthy energy apricot balls-simple recipe
Healthy Energy Apricot Balls in 5 Minutes
Ingredients
1 1/3 cups dry apricots
1/3 cup lemon juice
1 TBSP pure vanilla extract
1/2 cup coconut
1 1/3 cups walnuts
3 TBSP maple syrup
INSTRUCTIONS
Roughly chop the dried apricots into small pieces and place into small bowl. Set aside.
Squeeze the juice from fresh organic lemons into a small sauce pot and bring to boil.
Take off the heat, add pure vanilla extract and pour over the chopped apricot.
Let them soak for about 1/2 hour.
Then transfer the soaked apricots to the food processor and add all other ingredients which are:
walnuts, coconut and maple syrup.
Process until the mixture is well-combined and stick together when pressed with your thumb and forefinger.
You can add more maple syrup or lemon juice if it is too dry.
Using 1 tablespoon at a time, form the mixture into balls. (you can use ice cream scoop too)
Pour some coconut into a plate and roll the balls into it.
You can also use ground walnut to roll the balls.
I got 25 healthy, happy apricot balls.
healthy energy apricot balls-simple ingredients
STORAGE of Healthy Apricot Energy Balls: Store in an airtight container in the fridge for up to 6 days.
If you want to freeze – 2 to 3 months.
healthy energy apricot balls-healthy dessert
Review the Steps
-chop the dry apricots
-boil lemon juice and then add vanilla extract
-soak dry apricots in lemon/vanilla mixture
-transfer to the food processor and add all other ingredient
-blend all ingredients
-roll into balls and coat in coconut or ground walnuts
-store in the fridge or freeze
Quick Note
healthy energy apricot balls-simple recipe
Apricot – I used dry organic apricots from the Winners.
Lemon – use fresh juice from organic lemon
Pure vanilla extract – I used homemade version of vanilla extract
Walnuts – if you don’t like walnuts you can use hazelnuts or almonds
Coconut – organic, unsweetened coconut
FINAL NOTE
The best dessert recipe is really Healthy Energy Apricot Balls in 5 minutes.
When your favorite chocolate is turned into the best chocolate creation called Milka Chocolate Torta. Ready for an easy, fancy recipe…the best chocolate cake!
Milka Chocolate Torta-5 star recipe
Hello from the chocolate land where everything is made to make you smile. There is no restrictions no fears just JOY. Chocolate JOY! So, open your heart and let it be. MILKA CHOCOLATE IS ready to make you happy. And so is your favorite food blog, 5 star cookies. (don’t forget being an eccentric and love yourself is not the crime…think about it). And while thinking let’s talk about the best chocolate I ever try. It is purple, lovely color of purple and it comes with real cow! Purple cow! Can you believe it? If you don’t just google“Milka Brand — Real Purple Cow”. And you will find it.
How can I describe MILKA chocolate?
DESCRIPTION of Milka Torta
Milka chocolate is the perfection. From lilac color to the Milka cow this is the chocolate you can’t say NO to. I know I can’t. I love, love this chocolate made from cocoa beans, sugar and milk that is 100% Alpine. There are many, many different kind of Milka chocolate: Hazelnuts, White, Strawberry, Oreo and so on. And because of this it is so easy to create the best chocolate cake or the best chocolate torte? I will say again, SUPER EASY! Yes, it is.
So, let’s talk about the best chocolate cake called Milka Chocolate Torta. (spelled on purpose like torta)
MILKA CHOCOLATE TORTA is using 2 kind of milka chocolate: hazelnut milka chocolate and white milka chocolate. It is made of 3 layers. One of them is using my favorite recipe from the Ferrero Torte. So, yes with this torte you can also make the Mini Ferrero Rocher Torte. Two other layers are made of egg whites, sugar, flour and hazelnuts.
Milka Chocolate Torta is chocolate cake
The filling for Milka Chocolate Torta
How can I describe this dream chocolate filling? Let’s start with the ingredients. It is made using egg yolks, sugar, vanilla pudding, milk and two kind of milka chocolate. The final touch is the Mr. Butter and White King called Heavy Cream.
Now, if you are as ready as I am to make this dreamy and creamy torte we need to follow our first step which is always….SHOPPING and you need the …
Milka Chocolate Torta-the best cake
SHOPPING LIST
eggs
sugar (regular, white)
flour (all purpose, unbleached)
hazelnuts
Dr. Oetker Vanilla pudding
milk (2% or higher)
butter (unsalted)
heavy cream
hazelnut milka chocolate
white milka chocolate
EQUIPMENT NEEDED
-stand-up mixer or hand mixer
-mixing bowl
-saucepan (medium size)
-springform pan or 6 inch baking pan, removable bottom (you will need 3)
Line bottoms of two 6 inch cake pans with parchment paper. (do not grease the sides or the bottom).
Preheat oven to 350 F.
Add flour and hazelnuts into the plastic bowl. Stir and set aside.
Then find your favorite mixing bowl.
Add egg whites, mix until foamy and then add sugar and mix until firm peaks and sugar is incorporated.
Your next step is to add the mixture of the flour and hazelnut.
IMPORTANT: You are not going to use the mixer at this point.
Stir egg mixture and flour mixture using your favorite spatula.
Stop mixing when no streaks of flour remain.
Important:Be sure the flour is incorporated.
Pour the batter into 6 inch prepared pan
I used 1 3/4 cups for each baking pan.
Bake at 350 F until done. (start checking after 10 minutes)
Remove from the oven and cool.
How to make the Milka chocolate filling?
Add 6 eggs yolks and sugar into the mixing bowl. Mix for about 3 minutes.
Then add 3 Dr. Oetker Vanilla pudding, flour and 1/2 cup milk. (room temperature).
Mix until all ingredients are incorporated. (another minute or two)
Meanwhile, add 3 1/2 cup cold milk into large pot.
Bring the milk to a boil. Remove from heat and stir in the egg/pudding mixture.
Return to heat and stir non stop for about 3 minutes or until thickness.
Remove from heat, find 2 bowls and pour half of the filling into each bowl.
Then to the bowl number 1 add hazelnuts Milka chocolate and stir until chocolate is incorporated.
To the bowl 2 add the white chocolate and stir until chocolate is melted and happy.
Your next step is to cover each bowl with plastic wrap and let it cool.
While the filling is cooling, mix the butter. Set aside.
When chocolate filling (or the filling with the hazelnuts chocolate) is cooled add half of the mixed butter. (1/2 cup butter). Mix until incorporated. (2 to 3 minutes if using KitchenAid mixer)
Then to the white chocolate filling add half of the mixed butter. (or 1/2 cup). Mix it.
After that you need to mix heavy cream and whip it until you get thick whip cream.
So, you just made 3 filling for your best chocolate torte.
You made: chocolate or dark filling, white filling and your third one is the heavy cream.
BTW, you are almost done.
Your next step is to build the best MILKA chocolate torte you can imagine.
ASSEMBLY OF THE CHOCOLATE CAKE
Using the same 6 inch removable pan start building the cake. (or 8 inch if you bake the cake in 8 inch pan)
Place 1 cake layer (made of egg whites)
Then add chocolate (brown) filling + white chocolate filling + heavy cream
Second Layer or Ferrero Cake (picture 4 below)
White chocolate (yellow) filling + hazelnut chocolate filling (dark filling) + heavy cream
3rd cake layer (made of egg whites)
At this point transfer the torte into the freezer. (for a few hours or overnight)
This cake is so tall it can play the basketball. (Hello Jokic we have the challenge for you?)
Since this cake is so tall I needed to build the wall around the cake pan. It was done by using the aluminum foil. As you can see it is not the perfect. (and the purpose of baking fun is not to be the perfect at the every stage. However, when you are eating it, this is the perfect chocolate cake)
After a few hours or next day
For the next step you will need the knife. Use the knife to cut extra filling around the cake.
And you almost (just) made the perfect cake. See the picture 3.
THE FINAL STEP – DECORATION
Cover the whole torte with heavy cream and decorate with hazelnuts, shaved chocolate.
Enjoy and share.
Review the Steps
-make 2 cake layers using egg whites, sugar, flour and hazelnuts
-1 layer make using the Ferrero torte recipe ( you will make 2 layers from the recipe, you will need only one for this recipe. The second one you can freeze or just make another mini Ferrero torte)
-prepare two filling: one is made with hazelnuts chocolate and the other with white chocoalte
-mix heavy cream and whip it
-assembly your cake
-decorate as you wish
Milka Chocolate Torta – 5 star cake
Quick Note
Vanilla pudding – YOU CAN’T USE INSTANT. It has to be Dr. Oetker.
Eggs – use large, organic eggs
MILKA chocolate – I use hazelnuts and white.
Hazelnuts – please use toasted hazelnuts. To learn as much as possible how to toast or caramelized hazelnuts, please check this link
Milk – I used 2% regular milk from the store. You can also use 3.25%
Milka Chocolate Torta-5 star torte from Germany
FINAL NOTEabout Milka Chocolate Torta
Milka Chocolate Torta is my favorite go-to chocolate cake recipe. Or in two words: The Best! It is the dream cake for all of you who love Milka chocolate. And you know who you are. So, hello to my the “cow-munity” of the fans from all around the world.
Final Grade: A+ for very best that life can offer you and it is called the best chocolate MILKA cake.
Milka Chocolate Torta-cake made with the best chocolate
If you want to print this amazing recipe, please check the box below.
Don’t forget:
PRINT – MAKE – SHARE
Milka Chocolate Torta-Crazy for Chocolate
Yield: Serving 6 people
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour30 minutes
Milka chocolate torta is the perfection
Made with two kind of chocolates: white and hazelnut and more.
Say yes to your best life
Ingredients
6 egg whites
6 TBSP sugar
3 TBSP flour
3 1/2 TBSP hazelnuts, ground
Milka Chocolate Fillings
6 egg yolks
3 Dr. Oetker Vanilla Pudding
1 cup sugar
3 TBSP flour
4 cups of milk
2 hazelnuts Milka chocolate (200 gr)
1 white Milka chocolate (100 gr)
1 cup butter, unsalted and room temperature
2 cups heavy cream
Optional: Whip It
Ferrero Layer Cake
LINK - INSIDE OF THE INSTRUCTIONS
Instructions
Preheat oven to 350 F.
Line bottoms of two 6 inch cake pans with parchment paper. (do not grease the sides or the bottom).
Preheat oven to 350 F.
Add flour and hazelnuts into the plastic bowl. Stir and set aside.
Then find your favorite mixing bowl.
Add egg whites, mix until foamy and then add sugar and mix until firm peaks and sugar is incorporated.
Your next step is to add the mixture of the flour and hazelnut.
IMPORTANT: You are not going to use the mixer at this point.
Stir egg mixture and flour mixture using your favorite spatula.
Stop mixing when no streaks of flour remain.
Important: Be sure the flour is incorporated.
Pour the batter into 6 inch prepared pan
I used 1 3/4 cups for each baking pan.
Bake at 350 F until done. (start checking after 10 minutes)
Remove from the oven and cool.
Ferreo Cake Layer - CHECK THE LINK How to make the Milka chocolate filling?
Add 6 eggs yolks and sugar into the mixing bowl. Mix for about 3 minutes.
Then add 3 Dr. Oetker Vanilla pudding, flour and 1/2 cup milk. (room temperature).
Mix until all ingredients are incorporated. (another minute or two)
Meanwhile, add 3 1/2 cup cold milk into large pot.
Bring the milk to a boil. Remove from heat and stir in the egg/pudding mixture.
Return to heat and stir non stop for about 3 minutes or until thickness.
Remove from heat, find 2 bowls and pour half of the filling into each bowl.
Then to the bowl number 1 add hazelnuts Milka chocolate and stir until chocolate is incorporated.
To the bowl 2 add the white chocolate and stir until chocolate is melted and happy.
Your next step is to cover each bowl with plastic wrap and let it cool.
While the filling is cooling, mix the butter. Set aside.
When chocolate filling (or the filling with the hazelnuts chocolate) is cooled add half of the mixed butter. (1/2 cup butter). Mix until incorporated. (2 to 3 minutes if using KitchenAid mixer)
Then to the white chocolate filling add half of the mixed butter. (or 1/2 cup). Mix it.
After that you need to mix heavy cream and whip it until you get thick whip cream.
So, you just made 3 filling for your best chocolate torte.
You made: chocolate or dark filling, white filling and your third one is the heavy cream.
BTW, you are almost done.
Your next step is to build the best MILKA chocolate torte you can imagine. ASSEMBLY OF THE CHOCOLATE CAKE
Using the same 6 inch removable pan start building the cake. (or 8 inch if you bake the cake in 8 inch pan)
Place 1 cake layer (made of egg whites)
Then add chocolate (brown) filling + white chocolate filling + heavy cream
2nd cake layer (I used Ferrero cake)
white chocolate filling + chocolate (brown) filling + heavy cream
3rd cake layer (made of egg whites)
At this point transfer the torte into the freezer. (for a few hour or overnight)
THE FINAL STEP - DECORATION
Cover the whole torte with heavy cream and decorate with hazelnuts, shaved chocolate, sprinkles.
Are you looking for super easy and healthy recipe? Of course you are and the answer is … The Best Baked Apples. Quick and yours in…
the best baked apples -healthy recipe
Hello from your favorite food blog, 5 star cookies.
Since the summer is just around the corner and you want the bikini body we are going to share the recipe that will make you feel “guilt free eating dessert”. Healthy dessert.
Of course you can always add some fun to any recipe or use a”little cheating addition” called the heavy cream. In case you are the healthy addict and everything has to be done right you can use the option called Chickpea Whipped Cream-Yes You Can BTW, this is so good you will never guess it was made from chickpeas. Check the secret ingredient that makes it so real, like the real whip cream. (minus calories and guilt)
So, how can I describe this recipe?
DESCRIPTION
This is quick and easy healthy dessert. It consist of apples stuffed with walnuts, cooked in syrup and then baked in oven to perfection. Guilt free, healthy recipe for you and your family.
Who can make this dessert? Well, the answer is all of you. Yes, this is an ideal recipe for beginner cooks and bakers.
It is usually presented in a glass or plate, decorated with heavy cream and ground walnuts.
The best roulade recipe is here, for you – Strawberry Buttercream Roll Cake. Super easy to make and ….
Strawberry Buttercream Roll Cake (Best Roulade Recipe)
Hello from your favorite food blog, 5 star cookies.
How are you? Can you believe the month of May is here! And the sun, the flowers, the air… Yes, the nature is here to support us, to hug us, to help us. And if you can’t feel “something special that May always brings” 5 star cookies is ready to make you believe. Yes, you need to believe in power of baking, pink and chocolate. How?
By making the best roulade and the best strawberry buttercream. So, let’s do it together. Turn the music on and go to your kitchen. Time for pink life.
DESCRIPTION
Strawberry buttercream roll cake is one of my favorite recipe or I like to say blast from the past. BTW, the recipe is improved and better than ever. So, do you remember when life was free and I was singing “Your body is a wonderland”. Just check the link: Strawberry Nutella Buttercream Frosting-Your body is a wonderland
To that I added the best roll cake you can imagine or my favorite roulade recipe. But this roll cake is slightly modified. It still includes sugar, eggs, flour and baking powder. The recipe is coming from here
Now, if you are ready we can start with our first step which is getting ingredients. Check the below.
Strawberry Buttercream Roll Cake
SHOPPING LIST
flour (all purpose, unbleached)
eggs
sugar
butter
icing sugar
strawberries
vanilla extract
baking powder
salt
cinnamon
cornstarch
heavy cream
EQUIPMENT NEEDED
-stand-up mixer or hand mixer
-mixing bowl
-saucepan (medium size)
-baking sheet (12 by 16 inches)
ACTION TIME
Strawberry Buttercream Roll Cake – easy recipe
Strawberry Buttercream Roll Cake (Best Roulade Recipe)
Ingredients
6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
1 tsp baking powder
1/8 tsp salt
1 tsp cornstarch
1 tsp cinnamon
STRAWBERRY BUTTERCREAM FROSTING
1 lbs strawberries (454 gr)
1 cup unsalted butter
4 1/2 cups icing sugar (you can use less, it is your choice)
1/4 tsp vanilla extract
1/8 tsp salt
1 TBSP whip cream (optional)
INSTRUCTIONS
Making Roulade Cake
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, cornstarch, baking powder, cinnamon and salt.
Add into eggs mixture and fold gently using a spatula.
Important: Don’t use mixer when adding flour mixture.
Fold using a spatula.
Be sure that flour mixture is incorporated into eggs mixture.
Fabulous, delicious and sinful rich recipe is our new chocolate cake called Pink Chocolate Nutella Cake. Are you ready for this 5 star recipe full of pink, chocolate and more…
Pink Chocolate Nutella Cake
Hello from your favorite food blog 5 star cookies.
How are you? Do you want to cure your tiredness…
Don’t answer … just think for a moment? Your mind can do anything so you don’t need me really unless you have an addiction issue. To be more specific – Chocolate addiction JOY issue! And I am so ready to help…
Yes, the chocolate addition is the JOY! Don’t allow any conspiracy theory to affect your brain. You want what you want and it is always satisfying, smooth, dark and yummy. Who can argue with JOY!
I know I can’t because LOVE for chocolate always wins. So, here you have it. The chocolate love recipe is waiting for you.
Pink Chocolate Nutella Cake from 5starcookies
How can I describe this recipe to you?
DESCRIPTIONS
Pink Chocolate Nutella Cake = dark, heavenly with pretty and delicate pink. Yes, this is the short formula to describe this cake. Dark with light. Not dark vs. light but again. Dark and light together for you. For your tired soul ready to take it in. And enjoy.
Now, back to basics? How is this cake made?
This cake is made of pink roll cake combined with dark, Nutella filling. If you want me to use 5 WORDS to describe this recipe I will say: HEAVENLY – LUSH – CREAMY – ROMANTIC – PERFECT …
I can keep going…but you got the point. Also, if you imagine this is already seen…you are not wrong.
In order to make this cake we need to buy ingredients under the title called…
Pink Chocolate Nutella Cake for you
SHOPPING LIST
eggs
sugar
flour (all purpose)
heavy cream
strawberries
butter
icing sugar
Nutella
chocolate
vanilla extract
corn syrup
salt
baking powder
corn starch
EQUIPMENT NEEDED
-KitchenAid mixer or the one you have and use
-mixing bowl
-baking sheet (12 by 16 inch)
-9 by 5 loaf pan
-sauce pan
Pink Chocolate Nutella Cake-pink cake
Action Time
Pink Chocolate Nutella Cake
Ingredients
6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
1 tsp baking powder (no aluminum)
1/2 tsp salt
1 tsp cornstarch
Pink Strawberry Buttercream Filling
1 lbs strawberries (454 gr)
1 cup unsalted butter
4 1/2 cups icing sugar (you can use less, it is your choice)
1/4 tsp vanilla extract
1/8 tsp salt
1 TBSP whip cream (optional)
Nutella Filling
2 1/2 cups Nutella
2/3 cup heavy cream
1 cup chocolate chips melted, cooled
1/4 cup butter, unsalted
Nutella Ganache
1/2 cup Nutella
2 TBSP butter, room temperature
1/2 cup heavy cream
2 TBSP corn syrup
INSTRUCTIONS
Making roll cake
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, cornstarch, baking powder and salt.
Add into eggs mixture and fold gently using a spatula.
Be sure to blend or mix until there are no clumps.
Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.
Again, please be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 14 to 15 minutes.
Cool the cake for about 2 hours.
When cake is cooled, place the strawberry buttercream by large spoonfuls all over it.,
Be sure the pink filling is spread evenly.
Roll the cake into a log, cover with plastic wrap and keep in the freezer. (for at least 3 hour or overnight)
You want cake to be firm when you start to cut it.
How to make Strawberry buttercream
Core the strawberries to remove the white center.
Place cleaned strawberries in a food processor and pulse until smooth.
You will have about 1 and 1/4 cup of puree.
Then put the pureed through a sieve to remove the seed. You don’t need to do this step if you like seeds .
Place strawberry puree in a small saucepan over a medium heat.
Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.
Place the reduced puree into the fridge to allow to cool.
Beat the butter. Be sure that there is no lumps.
Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.
Add your strawberry puree, vanilla and salt.
Beat together until combined.
Then add 2 cups of icing sugar and mix well until well combined.
Add 1 TBSP of whip cream if needed and wanted.
How to make Nutella Filling
Add unsalted butter room temperature into mixing bowl and mix until smooth. Set aside.
Your next step is to mix heavy cream for about 3 minutes on high speed.
Then add to the mixed heavy cream the following ingredients: 2 and 1/2 cups Nutella, melted chocolate and mix until incorporated. (about 2 to 3 minutes)
And you are almost done. Just add mixed butter and mix all ingredients for a minute or until incorporated.
Cake Assembly
Line the 9×5 inch loaf pan with 2 layers of plastic wrap. Set aside.
line 9 by 5 pan
Take the roll cake out of the freezer.
Slice the cake. Each slice is about 1 inch size. (1 slice cut into 3 equal pieces). You will need about 10 pieces.
Cover the bottom of pan with 3 pieces of roll cake + a little extra. You might need a little more cake to cover the bottom. So, I cut one piece of roll cake into 3 equal pieces. (trim the slices in order to fit the pan)
Then add Nutella filling on top + 3 pieces of roll cake (plus 1/3 piece of the cake)
Pour the Nutella filling.
Cover with last 3 pieces of roll cake + a little more. (or last of 1/3 of the cake)
Be sure that your last layer is the cake.
Wrap the whole cake into aluminum foil or plastic wrap and return to freezer.
Keep in the freezer for 8 hours or overnight.
Next Day:
Unwrap the cake and cover with Nutella ganache. (check the instructions below)
Decorate with pink sprinkles, shaved chocolate, ground hazelnuts or walnuts.
Return to fridge until set.
MAKING NUTELLA GANACHE
Using a medium size cup or bowl add Nutella and butter. Set aside.
Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.
Remove from heat and pour over Nutella and butter.
Cover the cup with aluminum foil for 5 minutes.
After 5 minutes whisk until smooth.
Pink Chocolate Nutella Cake-simple chocolate cake
Review the Steps
-Bake the cake. Cool it.
-Spread strawberry pink filling
-Roll the cake
-Cool it in the freezer
-Make the Nutella filling
-Cut the roll cake into about 1 inch size
-Prepare 9 by 5 baking pan
-Assemble the cake
-Return to the freezer
-Make Nutella ganache
-Cover and decorate the best Pink Chocolate Nutella Cake
-Say thank you to the Universe and 5 star cookies
Freezing
You can freeze chocolate cake without Nutella ganache for 4 weeks.
Pink Chocolate Nutella Cake recipe
Quick Note
Eggs – to make yellow, sunshine cake you need to use large, organic eggs. This is the most important ingredient for the cake. (we don’t use food coloring)
Heavy Cream – use 33% or 35% . Please don’t use half and half. You need heavy cream with 33% or higher.
Butter – use unsalted butter, room temperature. The organic butter is very expensive. Use if you can. If you can’t use the best one you can buy.
Strawberry – this recipe was made with fresh strawberries.
Icing Sugar – if you don’t have it, make your own. Jut add cups of the sugar into coffee grinder or food processor and blend until you get icing sugar. (it is done quickly)
If you want to print this amazing recipe, please check the box below.
Don’t forget:
PRINT – MAKE – SHARE
Pink Chocolate Nutella Cake-Sinful Rich
Yield: Serving 6 people
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour30 minutes
Pink Chocolate Nutella Cake = dark, heavenly with pretty and delicate pink.
5 WORDS to describe this recipe I will say:
HEAVENLY - LUSH - CREAMY - ROMANTIC - PERFECT
Ingredients
Yellow Cake Roll
6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
1 tsp baking powder (no aluminum)
1/2 tsp salt
1 tsp cornstarch
Pink Strawberry Buttercream Filling
1 lbs strawberries (454 gr)
1 cup unsalted butter
4 1/2 cups icing sugar (you can use less, it is your choice)
1/4 tsp vanilla extract
1/8 tsp salt
1 TBSP whip cream (optional)
Nutella Filling
2 1/2 cups Nutella
2/3 cup heavy cream
1 cup chocolate chips melted, cooled
1/4 cup butter, unsalted
Nutella Ganache
1/2 cup Nutella
2 TBSP butter, room temperature
1/2 cup heavy cream
2 TBSP corn syrup
Instructions
Making roll cake
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, cornstarch, baking powder and salt.
Add into eggs mixture and fold gently using a spatula.
Be sure to blend or mix until there are no clumps.
Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.
Again, please be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 14 to 15 minutes.
Cool the cake for about 2 hours.
When cake is cooled, place the strawberry buttercream by large spoonfuls all over it.,
Be sure the pink filling is spread evenly.
Roll the cake into a log, cover with plastic wrap and keep in the freezer. (for at least 3 hour or overnight)
You want cake to be firm when you start to cut it.
How to make Strawberry buttercream
Core the strawberries to remove the white center.
Place cleaned strawberries in a food processor and pulse until smooth.
You will have about 1 and 1/4 cup of puree.
Then put the pureed through a sieve to remove the seed. You don’t need to do this step if you like seeds . Place strawberry puree in a small saucepan over a medium heat.
Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.
Place the reduced puree into the fridge to allow to cool.
Beat the butter. Be sure that there is no lumps.
Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.
Add your strawberry puree, vanilla and salt.
Beat together until combined.
Then add 2 cups of icing sugar and mix well until well combined.
Add 1 TBSP of whip cream if needed and wanted.
How to make Nutella Filling
Add unsalted butter room temperature into mixing bowl and mix until smooth. Set aside.
Your next step is to mix heavy cream for about 3 minutes on high speed.
Then add to the mixed heavy cream the following ingredients: 2 and 1/2 cups Nutella, melted chocolate and mix until incorporated. (about 2 to 3 minutes)
And you are almost done. Just add mixed butter and mix all ingredients for a minute or until incorporated.
Cake Assembly
Line the 9×5 inch loaf pan with 2 layers of plastic wrap. Set aside.
Take the roll cake out of the freezer.
Slice the cake. Each slice is about 1 inch size. (1 slice cut into 3 equal pieces). You will need about 10 pieces.
Cover the bottom of pan with 3 pieces of roll cake + a little extra. You might need a little more cake to cover the bottom. So, I cut one piece of roll cake into 3 equal pieces. (trim the slices in order to fit the pan)
Then add Nutella filling on top + 3 pieces of roll cake (plus 1/3 piece of the cake)
Pour the Nutella filling.
Cover with last 3 pieces of roll cake + a little more. (and last of 1/3 of the cake) Be sure that your last layer is the cake.
Wrap the whole cake into aluminum foil or plastic wrap and return to freezer.
Keep in the freezer for 8 hours or overnight.
Next Day:
Unwrap the cake and cover with Nutella ganache. (check the instructions below)
Decorate with pink sprinkles, shaved chocolate, ground hazelnuts or walnuts.
Return to fridge until set.
MAKING NUTELLA GANACHE
Using a medium size cup or bowl add Nutella and butter. Set aside.
Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.
Remove from heat and pour over Nutella and butter.
What chocolate cake is the best? It is Your Most Amazing Chocolate Cake Recipe. Yes, you read it right. It is YOUR CHOCOLATE CAKE! Time for you to have it all…
your most amazing chocolate cake recipe
Hello from the most attractive piece of internet land called the food blogging.
How are you? How is your life? Are you still dreaming, laughing and believing? Do you have energy? Are you practicing yoga or do you exercise at all at this time?
And as I am waiting for your answers I can’t stop thinking, the whole world is kind of in “pause state”. Yes, some times I want to cry (for no reason, really…) There is and there was “something in the air”. Maybe the change.
But when in doubt the solution is always … THE CHOCOLATE!
It is my axiom for HAPPINESS! So, let’s talk about chocolate happiness.
your chocolate cake recipe
DESCRIPTIONS
How can I describe this recipe in 3 words? How about quick, easy and delicious. Three words to make your heart sing with the best chocolate cake.
Your most amazing chocolate cake!
The ingredients are simple. From flour, eggs, sugar to chocolate, Nutella, heavy cream and CHESTNUT!
Yes, there is a tiny layer of my favorite chestnut filling. There is no words and no language that can explain my chestnut happiness.
To me Chocolate + Chestnut = HAPPY LIFE!
So, my dear readers let’s make decision to enjoy, to have and to create happy life!
The starting point is always under the umbrella I like to call …
SHOPPING LIST
eggs
sugar
flour (all purpose)
hazelnuts (ground)
chestnut puree
gelatin powder
heavy cream
rum
icing sugar
Nutella
chocolate
baking powder
corn starch
raspberry jam
cinnamon
salt
your most amazing chocolate cake recipe-the best cake
EQUIPMENT NEEDED
-KitchenAid mixer
-mixing bowl
-baking sheet (12 by 16 inch)
-9 by 5 loaf pan
-sauce pan
ACTION TIME
your most amazing chocolate cake recipe-eat dessert first
Your Most Amazing Chocolate Cake
Ingredients
The Best Cake
6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
2 TBSP hazelnuts, (ground or chopped)
1/2 tsp cinnamon
1 tsp baking powder (no aluminum)
1 tsp cornstarch
1/8 tsp salt
Chocolate Filling
6 oz semi sweet chocolate
1/2 cup heavy cream
3/4 cup Nutella
2 tsp gelatin powder
5 tsp cold water
1 1/3 cups heavy cream
3 TBSP raspberry jam
CHESTNUT FILLING
314 gr chestnut puree or 1 jar Raureni
2 TBSP icing sugar
1 1/2 tsp rum
1 cup heavy cream
2 tsp gelatin powder
5 tsp water (cold)
INSTRUCTIONS
Line your loaf pan with plastic wrap. Set aside.
Making the cake:
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, hazelnuts, cornstarch, baking powder and salt.
Add into eggs mixture and fold gently using a spatula.
Be sure to blend or mix until there are no clumps.
Important: Don’t use mixer when adding flour mixture. Make sure to scrape down the bowl with a spatula and incorporate it back into the batter.
Again, please be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 14 to 15 minutes.
Cool completely. (for about 2 to 3 hours)
Making CHOCOLATE FILLING
Place chocolate and 1/2 cup of heavy cream and melt using double boiler method.
Then add Nutella and stir until combined. Set aside until you prepare gelatin powder and heavy cream.
HOW TO PREPARE GELATIN POWDER?
It is super easy.
Add gelatin powder into small sauce pan. Then add cold water to it.
Soak gelatin for about 5 minutes.
After that heat the gelatin over low heat until it is dissolved.
Pour over the chocolate mixture.
In a medium size bowl mix heavy cream until soft peaks form.
Pour into chocolate and gelatin mixture.
Mix until all ingredients are combined and happy together.
When your cake is cooled you are ready to transfer into prepared loaf pan.
You will need to measure if you are using different size of the pan.
I used the following:
For the bottom cake: 8 1/2 inches by 7 1/2 inches
Top piece of the cake is 7 1/2 inches by 3 1/2 inches.
Now take your cool cake and cut into 2 pieces following the correct measurements. (check above)
Then take your bigger pieces (8 1/2 inches by 7 1/2 inches) and place inside of loaf pan. Set aside.
Pour the chocolate filling into it. Transfer to the fridge until you make the chestnut filling.
MAKING CHESTNUT FILLING
Now in a mixing bowl mix chestnut puree and sugar. Add rum and mix for 10 seconds.
In a separate bowl mix heavy cream.
chestnut filling
Transfer mixed heavy cream into chestnut sugar mixture and mix for a few seconds.
Your last step is to add gelatin. (SEE NOTE BELOW HOW TO PREPARE IT)
Mix until all ingredients are incorporated.
GELATIN POWDER
Add the gelatin powder into a small sauce pan.
Then add cold water. Soak the mixture for about 5 minutes.
After that heat the gelatin over low heat until it is dissolved. (over very low heat, until the gelatin is smooth. DON’T boil the gelatin)
Remove your cake from the fridge and cover with raspberry jam.
Top the chestnut filling over the raspberry jam. (you will have left overs when it comes to chestnut filling)
Close your cake with your second top cake or 7.5 inches by 3.5 inches.
Cover everything with plastic wrap and leave in the freezer for at least 9 hours or overnight.
Next Day
Free cake from the loaf pan.
Cut into desired pieces.
Decorate with melted chocolate.
Enjoy and share.
your most amazing chocolate cake recipe-easy to make
Review the Steps
-line baking sheet with aluminum foil and spray
-make cake base and cool it
-cut cake into predefined measurements in order to fit 9 by 5 pan
-make chocolate filling and transfer into the cake. Transfer to the fridge.
-then make chestnut filling
-remove cake from the fridge, cover with raspberry jam and chestnut filling
-finish cake with your top piece
-cover everything with plastic wrap and transfer to the fridge or freezer overnigh
Freezing
You can freeze this cake for about 6 weeks.
Quick Note
Chestnut Puree – check the image below. You can buy the chestnut puree on amazon website.
chestnut puree
Eggs – use organic, large eggs
Flour – use all purpose, unbleached
Heavy cream – 33% or higher
Chocolate – use semi sweet chocolate or the kind you like
Gelatin Powder – I used GoBio organic gelatin. It is my favorite. You can use your favorite brand.
your most amazing chocolate cake recipe-easy recipe with chocolate
FINAL NOTE
Make the best chocolate cake for you and your family. Any day, any time.
Yes, this is Your Most Amazing Chocolate Cake Recipe! So, enjoy and share.
Final Grade: A+
Difficulty Level: Easy
your most amazing chocolate cake recipe-easy dessert
If you are looking for the best chocolate dessert for the Easter or any day of the week, you are welcome. Easter Chocolate Cake Recipe is the answer. Check why…
Easter chocolate cake recipe
Hello from the chocolate heaven and the best dessert that your little heart is searching for. Yes, your little needy heart needs this recipe in order to survive in this jungle we like to call it…the life.
So, let me tell you a little story about this recipe under the title I called…
Easter chocolate cake for you
DESCRIPTION
Easter Chocolate Cake Recipe is the best chocolate cake. Ever. Don’t argue with me. Yes, I know there are many and many chocolate cake recipe but this is the ONE. (for NOW…)
Made with the best and the most amazing ingredients like chocolate, Nutella, coffee and more…
Yes, this recipe is your chocolate heaven answer when nothing works.
The base for the cake is made of fresh, large organic eggs, sugar, flour, coffee, baking powder and corn starch.
Then this simple and easy yellow base is covered with the most delicious and rich chocolate filling. There is no description for this filling. This filling is everything you need to feel complete. Yes, it is that powerfull.
But this is not it. The endless possibility chocolate cake is completed with one and only Nutella dream ganache which incorporates the Easter eggs and marshmallow rabbit. Pink marshmallow rabit.
Who says that life is not fair? At this moment with 5 star cookies life is so fair that I want to sing and it is …
Easter chocolate cake dessert recipe
SHOPPING LIST
flour
sugar
eggs
chocolate (semi sweet or use your favorite kind)
Nutella
heavy cream
butter
corn syrup
gelatin powder
baking powder
corn starch
grounded coffee
Easter eggs
Peeps marshmallow
EQUIPMENT NEEDED
-KitchenAid Mixer or the mixer you are using
-mixing bowl
-small sauce pan
-medium size sauce pan
-silicone molds
ACTION TIME
Easter chocolate cake -recipe for Easter
MakingEaster Chocolate Cake Recipe
Ingredients
6 eggs
3/4 cup sugar
1 cup flour (all purpose, unbleached)
2 tsp grounded coffee
1 tsp baking powder
Chocolate Filling
6 oz semi sweet chocolate
1/2 cup heavy cream
3/4 cup Nutella
2 tsp gelatin powder
5 tsp cold water
1 1/2 cups heavy cream
Nutella Ganache
1/2 cup Nutella
2 TBSP butter, room temperature
1/2 cup heavy cream
1 TBSP corn syrup
INSTRUCTIONS
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
In another bowl sift the flour, baking powder. Then add corn starch and grounded coffee.
Add the flour mixture into the eggs mixture and fold gently using a spatula.
Important: Don’t use mixer when adding flour mixture.
Fold using a spatula.
Be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 15 minutes.
Cool completely. (for about 2 hours)
Then use the cookie cutter and cut 12 circles. The size I used is 2 and 1/2 inches.
It really depends of the size of your bomb mold.
MAKING NUTELLA FILLING
Place chocolate and 1/2 cup of heavy cream and melt using double boiler method.
Then add Nutella and stir until combined.
Your next step is to add cold water to the gelatin powder.
Soak gelatin for about 6 minutes.
After that heat the gelatin over low heat until it is dissolved.
Pour over the chocolate mixture.
In a medium size bowl mix heavy cream until soft peaks form.
Pour into chocolate and gelatin mixture.
Mix until all ingredients are combined and happy together.
MAKING NUTELLA GANACHE
Using a medium size cup or bowl add Nutella and butter. Set aside.
Add heavy cream and corn syrup into small sauce pan and heat until it begins to simmer.
Remove from heat and pour over Nutella and butter.
Cover the cup with aluminum foil for 5 minutes.
After 5 minutes whisk until smooth.
ASSEMBLY OF THE BEST CHOCOLATE CAKE
Place silicone mold on the counter.
Scoop 1/4 cup of the chocolate filling into each mold.
Make it even and pretty.
Then gently press the cake circles on top of the best chocolate filling.
Cover with plastic wrap and freeze overnight.
Next day, make Nutella ganache and cover each chocolate cake with ganache.
Top each cake with Easter eggs and peeps marshmallows.
Easter chocolate cake recipe-the best cake
Enjoy and share.
Review the Steps
-line baking sheet with aluminum foil and spray
-make cake base
-cut the cake using the cookie cutter into the circles to fit molds for bombs
-make chocolate filling
-complete assembly
-then make Nutella ganache
-pour the Nutella ganache over each cake
-decorate with chocolate Easter eggs, peeps marshmallow
-refrigerate until set
Freezing
You can freeze chocolate cake without Nutella ganache for 3 weeks.
Easter chocolate cake recipe-the best cake for the EAster
Quick Note
Eggs – please use large, organic eggs. This is the most important ingredient for the cake. If you see the most amazing yellow color of the cake base it is because of the eggs. (don’t use food coloring)
Heavy Cream – use 33% or 35% . Please don’t use half and half. You need heavy cream with 33% or higher.
Coffee – use fresh, ground coffee. I used LavAzza, Italian coffee. You use what you have and what you like.
FINAL NOTE
If you want to make the most amazing chocolate cake recipe for the Easter this year you must make this recipe!
It is MUST HAVE DESSERT.
Your family will love you. This is the dream cake for all people who are addicted to chocolate.
BTW, this is not just for the Easter. You can make this cake any day. From Monday to Sunday. It is your call.
Yes, I have to say Easter chocolate cake recipe is feel great every day dessert.
So, be kind. Enjoy and share.
Final Grade: A+
Difficulty Level: Easy
Easter chocolate cake recipe – the best chocolate cake
Your fantasy desserts is here – Mini No Bake Cheesecake. The best recipe ever or the perfect hello from heaven…
mini no bake cheesecake-easy recipe
Extra special hello from your favorite food blog 5 star cookies. How are you? How is your every day life?
Are you still smiling…pretending that we are living a normal life. And we are.
Just check the title from my post…
MINI NO BAKE CHEESECAKE!
Smart food solution for every day tiredness. So, let’s beat the stress with the best recipe.
VERY IMPORTANT: NO BAKE RECIPE!
Since you are you asking me to describe this 5 star recipe check the title called…
mini no bake cheesecake-the best
DESCRIPTIONS
TOO GOOD TO BE THIS SIMPLE!
Yes, I know. 5 star cookies always delivers and it is always 5 STAR RECIPE!
The crust for this recipe is made with one and only – Oreo cookies.
Yes, we are making Oreo cookie crust as the base for this cheesecake.
To this perfect dark Oreo base we are adding the filling made of the best that life can offer called cream cheese. Yes, our base is covered with mix of cream cheese, heavy cream, white chocolate and chopped Oreos.
And this is not it. There is more…
Everything is covered with melted chocolate and more heavy cream. What can I say?
The perfect no bake cheesecake 5 star recipe is HERE!
Let’s do it!
The first step is to have all ingredients or I like to call it…
mini no bake cheesecake-the best no-bake
SHOPPING LIST
cheese cream (Philadelphia)
heavy cream
white chocolate chips
semi-sweet chocolate
gelatin powder
butter, unsalted
coconut oil
OREO COOKIES (regular)
Mini Oreo Cookies (optional, for decoration)
NUTELLA
EQUIPMENT NEEDED
-KitchenAid mixer or mixer of your choice (also, you can use hand mixer)
-food processor
-mixing bowl
-small plastic bowl or measuring cup
-12 holes square mold baking pan or muffin pan
ACTION TIME
mini no bake cheesecake-super easy
MINI NO BAKE CHEESECAKE
Ingredients
15 Oreo cookies for the base and 6 Oreo cookies for the cheese filling
1/8 cup unsalted butter, melted
1/2 TBSP coconut oil, melted
8 oz cream cheese, Philadelphia
1 1/8 cup white chocolate chips, melted
1/2 cup heavy cream
1 package unflavored gelatin
5 oz semi sweet chocolate, melted
Decoration: mini Oreos, shaved chocolate, heavy cream
INSTRUCTIONS
Line 8 square holes with plastic wrap or coat with baking spray.
MAKING CHEESECAKE BASE
Add 15 Oreo cookies into food processor and pulse until grounded.
Then add melted butter and coconut oil.
Pulse until combined.
Divide mixture among 8 holes. I used about 2 TBSP for each hole. Set aside.
Your next step is to make cheese filling.
Melt white chocolate and set aside.
Your next step is to add gelatin powder into small glass or cup.
Then add 5 teaspoons of hot liquid to the gelatin powder and stir. Soak that mixture for 5 minutes. (see quick note for gelatin preparation)
While gelatin is resting do the following:
Add cream cheese to the mixing bowl and mix for a minute.
Then add heavy cream and melted white chocolate. Mix for a minute.
When gelatin is ready add to the mixture above and mix for about 3 to 4 minutes or until everything is incorporated.
Your last step is to add chopped Oreo cookies.
Stir everything together using a wooden spoon or spatula.
Then evenly divide cheese mixture among 8 holes. (or as many as you filled)
Cover everything with plastic wrap and transfer to the freezer for a few hours. (or overnight)
NEXT DAY
Melt semi sweet chocolate using double boiler method.
Remove mini cheesecake from the square or cups and pull of wrap.
Cover each with melted chocolate.
Decorate with whipped cream and mini Oreo Cookies.
ANOTHER OPTION for MINI CHEESECAKE
Place first mini cheesecake on the plate. Top with 2 TBSP of Nutella.
Cover Nutella with another mini cheesecake.
Pour melted chocolate over the top.
Decorate with whipped heavy cream, shaved chocolate and mini Oreos.
Enjoy.
mini no bake cheesecake-5 star recipe
Review the Steps
-make Oreo base
-mix cream cheese, heavy cream, melted white chocolate and prepared gelatin powder
-cover Oreo base with cheese filling
-transfer to freezer
-cover with melted chocolate
-decorate with heavy cream, mini Oreos, shaved chocolate
mini no bake cheesecake-easy 5 star recipe
Quick Note
Philadelphia cheese
Cream Cheese – I used Philadelphia cheese. You can also use Mascarpone cheese or any one you like to use for baking
OREO – I used THE ORIGINAL OREO
Mini Oreos – You can buy them in $ store. It is way cheaper than in regular stores.
gelatin powder
Gelatin powder – please follow the instruction on the package. I used GOBIO organic gelatin. It says to use 5 teaspoons of hot liquid to 2 teaspoons of gelatin, and stir, soak that mixture for 5 minutes. You don’t need to use an organic gelatin powder.
FINAL NOTE
Mini no bake cheesecake is the 5 STAR RECIPE! YES!
Can I add again, too good to be this simple. But it is. So, enjoy and share.
5 star no bake cheesecake for your whole family and friends!
Famous fantasy is inside of this homemade melt in your mouth creation called Simple Banana Cake Recipe. Are you ready for it…
Simple Banana Cake Recipe-the best recipe
Hello from the fantasy land called 5 star cookies. How are you? Hugging, kissing, loving…pretending that our life is normal.
And maybe it is. If you enter your kitchen, turn the music on, hug your oven and believe in number 1 famous fantasy called…
SIMPLE BANANA CAKE RECIPE!
Simple Banana Cake Recipe for you
Trust me life can go back to normal if you just start baking. And don’t allow the noise from outside to destroy your best banana cake fantasy. Let me give you way more details inside of the header called…
DESCRIPTIONS
Traditional cake baked with very ripe bananas, crushed pineapples, toasted walnuts and filled with not one but two the most extraordinary fillings. The Italian buttercream and Nutella Italian buttercream. The cake wouldn’t be complete without shaved chocolate and fresh banana slices. Yes, this banana cake recipe will have you going back for more.
And if you want more you need to move your body into the action mood called BAKING!
SO, are you inspired to make the showstopping dessert? Let’s do it.
Your first step like always is …
Simple Banana Cake Recipe-easy banana cake
SHOPPING LIST
flour
white sugar
brown sugar
eggs
crushed pineapple in juice
ripe bananas
oil
walnuts
butter
Nutella
baking soda
salt
ground cinnamon
pure vanilla extract
chocolate
fresh bananas
EQUIPMENT NEEDED
-KitchenAid mixer, hand mixer (or any mixer you have)
Line 3 round cake pans with parchment paper. Set aside.
Also, line 8 inch round cake pans with parchment paper or aluminum foil.
Preheat oven to 350 F.
Making Banana CAKE
In a medium size plastic bowl add flour, baking soda, salt and ground cinnamon. Set aside.
Your next step is to add to the mixing bowl the following ingredients: white and brown sugar, eggs, oil, mashed bananas, pineapple with juice, pure vanilla extract.
Mix using the cage attachment until well combined.
Then gradually add flour mixture stirring until combined.
Fold in the toasted walnuts.
Divide batter among 3 prepared pans. I used two cups for each pan.
The rest of the left batter poured into 8 inch pan.
Bake at 350 F until a wooden pick inserted in center comes clean. (for me it was 33 minutes)
Let it cool. Remove from the pans.
Also, bake 8 inch cake until done.
ITALIAN BUTTERCREAM AND NUTELLA BUTTERCREAM
Whip 4 egg whites with 1/4 cup sugar on high speed until just past foamy.
Use 1 cup sugar and 4 TBSP of water and bring to a full boil over high heat.
Boil until sugar hits 240 F on a candy thermometer.
With the mixer on medium speed, carefully add the hot sugar to the whipped whites by pouring it
down the side of the bowl, then increase the speed and whip until the whites cooled to room temperature (8 to 9 minutes)
Then add the butter, a few pieces at a time until combined.
Add the best pure vanilla extract.
Mix all ingredients well.
Your next step is to divide the filling into 2.
Add Nutella to one half and mix until combined.
BTW, you just made Nutella Buttercream. How easy, don’t you think?
ASSEMBLY CAKE
If you want to level cooled banana cake layers.
Place first cake layer on a serving plate. (or whatever you are using)
Spread Italian buttercream filling.
Top with second layer cake then ITALIAN NUTELLA BUTTERCREAM FILLING.
Then add your third banana cake layer.
At this point I lake to move cake into the freezer for about half hour.
After half hour remove the cake from the freezer.
Spread remaining buttercream on top and sided of cake.
You can use the white Italian buttercream for the top of the cake and for the sides you can use the most amazing Nutella filling.
Important: Enjoy this process. Play with the colors and decorate cake with shaved chocolate, fresh sliced bananas or chopped walnuts.
Place your cake into the fridge for 8 hours or overnight.
Enjoy and share.
Review the Steps
-Make 3 layers or banana cake (6 inches)
-Then make the Italian Buttercream and Nutella buttercream.
-Assembly the cake
-Decorate and place into the fridge for eight hours or overnight.
Simple Banana Cake Recipe-the best cake
Quick Note
Bananas – use very ripe bananas for this recipe. You will need from 6 to 8 bananas to make 2 cups.
Eggs – I can’t say enough how important is to use large, fresh, organic eggs for your cakes. Please visit your local farmers market and buy the eggs.
Walnuts – please use the toasted walnuts. If you don’t like the walnuts you can use hazelnuts or pecans.
The magic of “BANANA”. From the banana tea to the most extraordinary Simple Banana Cake Recipe. The choice is yours.
Make and enjoy this number one fantasy layer cake. And share. Now more than ever it is important to keep social skills alive. So, share and keep distance.
Line 3 round cake pans with parchment paper. Set aside.
Also, line 8 inch round cake pans with parchment paper or aluminum foil.
Preheat oven to 350 F.
Making Banana CAKE
In a medium size plastic bowl add flour, baking soda, salt and ground cinnamon. Set aside.
Your next step is to add to the mixing bowl the following ingredients: white and brown sugar, eggs, oil, mashed bananas, pineapple with juice, pure vanilla extract.
Mix using the cage attachment until well combined.
Then gradually add flour mixture stirring until combined.
Fold in the toasted walnuts.
Divide batter among 3 prepared pans. I used two cups for each pan.
The rest of the left batter poured into 8 inch pan.
Bake at 350 F until a wooden pick inserted in center comes clean. (for me it was 33 minutes)
Let it cool. Remove from the pans.
Also, bake 8 inch cake until done.
ITALIAN BUTTERCREAM AND NUTELLA BUTTERCREAM
Whip 4 egg whites with 1/4 cup sugar on high speed until just past foamy.
Use 1 cup sugar and 4 TBSP of water and bring to a full boil over high heat.
Boil until sugar hits 240 F on a candy thermometer. Remove from heat.
With the mixer on medium speed, carefully add the hot sugar to the whipped whites by pouring it
down the side of the bowl, then increase the speed and whip until the whites cooled to room temperature (8 to 9 minutes)
Then add the butter, a few pieces at a time until combined.
Add the best pure vanilla extract.
Mix all ingredients well. Your next step is to divide the filling into 2.
Add Nutella to one half and mix until combined.
BTW, you just made Nutella Buttercream. How easy, don't you think?
ASSEMBLY CAKE
If you want to level cooled banana cake layers.
Place first cake layer on a serving plate. (or whatever you are using)
Spread Italian buttercream filling.
Top with second layer cake then ITALIAN NUTELLA BUTTERCREAM FILLING.
Then add your third banana cake layer.
At this point I lake to move cake into the freezer for about half hour.
After half hour remove the cake from the freezer.
Spread remaining buttercream on top and sided of cake.
You can use the white Italian buttercream for the top of the cake and for the sides you can use the most amazing Nutella filling.
Important: Enjoy this process. Play with the colors and decorate cake with shaved chocolate, fresh sliced bananas or chopped walnuts.
Place your cake into the fridge for 8 hours or overnight.
Enjoy and share.
Simple Banana Cake Recipe-banana best cake
Thank you for visiting the best food blog, 5 star cookies.
Love and hugs
from your favorite food blog and
Cookie
See you soon…
BE KIND…
Share and Enjoy !
Mystery? What happen to 8 inch baked cake?…Stay tuned…
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