Tag Archives: cream cheese

FacciaBBona

Recipe#37: double chocolate and mixed berries sponge cake 

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“Start with the corners and look for the blue bits.” (Man up)

Ingredients

Sponge cake:

300 gr (1 ½ cups) granulated white sugar

6 eggs

300 gr (2 ½ cups) flour

16 gr (2 tbsp) baking powder

mixed berries juice

White chocolate cream:

200 gr white chocolate

300 gr cream cheese

170 gr Greek yogurt

Dark chocolate cream:

200 gr dark chocolate

1 tbsp butter

Topping:

250 gr mixed berries (fresh or frozen)

2 tbsp granulated white sugar

Directions

Sponge cake: Preheat the oven to 180°C  (350°F) and butter a 22 cm (9 inch) baking pan. In a bowl whisk together the eggs and the sugar. Add the flour and the baking powder. Mix until smooth. Pour the batter in the pan and bake for around 30 minutes.

White chocolate cream: In another bowl, whisk together the cream cheese and the greek yogurt. Melt the white chocolate and add it to the mixture. Mix until creamy.

Dark chocolate cream: Melt the dark chocolate together with the butter and let it rest for 5-10 minutes.

Topping: In a pan, heat the mixed berries with the sugar as to have a sirup.

Cut the sponge cake in three layers. Place the first layer of cake on your serving plate, wet with some mixed berries juice, cover with a layer of white chocolate cream, pour a layer of dark chocolate cream. Then, top with the second layer of cake and repeat the same procedure. Top with the third layer of cake and cover the top with the mixed berries sirup. Refrigerate for 1-2 hours before serving.

Cheers,

A & J

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Miss Maple

Recipe#28 : maple flavoured walnut cake 

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“If we are what we eat… We must be awfully sweet!”

Ingredients

Cake:

430 gr (3½ cups) flour

1 ½ tbsp baking powder

½ tsp salt

170 gr (¾ cup) butter – room temperature

100 gr (½ cup) brown sugar

2 eggs

450 gr (1 ½ cups) maple syrup

180 ml (¾ cup) milk

180 gr (1 cup) chopped walnuts

Frosting:

150 gr philadelphia cream cheese

8 tbsp butter

8 tbsp brown sugar

150 gr (1 ¼ cup) confectioners sugar

Directions

Whisk together the flour, baking powder and salt and set aside. In another bowl combine butter and brown sugar until smooth and creamy then add the eggs, one at the time. Gradually add the maple syrup. Add the flour mixture to the wet ingredients helping yourself with the milk. Once everything is combined, fold in the walnuts. Divide the batter in two equal parts and pour in two 23 cm (9 inch) sized pans. Bake at 180° (350F) for around 30 minutes. Let the cakes cool completely.

For the frosting, beat cream cheese, butter and sugar until smooth. Then gradually add the confectioners sugar.

Once the cakes have cooled down trim the tops to create a flat surface. Place one cake on your serving plate, cover with a layer of frosting and then top with the second cake. At this point, cover the top and sides of the cake with the remaining frosting.

If leftovers remain, make sure you store them in the fridge.

Cheers,

A & J

Speculoosation

Recipe#26: speculoos cheesecake

Speculoosation

“You can’t buy happiness, you can bake it”

Ingredients

Crust:

250 gr speculoos biscuits

80 gr (1/3 cup) melted butter

1 tbsp honey

Cream:

240 gr (1 cup) cream cheese

150 gr (¾ cup) greek yogurt

2 eggs

40 gr (1/5 cup) granulated white sugar

1 tsp vanilla extract

Topping:

few crumbled speculoos biscuits (the more, the sweeter)

Directions

Crust: Crush the cookies. Add the melted butter and the honey. Put the mixture in a 22 cm (9 inches) round baking pan and and gently press it using your fingers. Put the crust in the fridge for half an hour.

Cream: In a bowl whisk together the cream cheese and the greek yogurt. Add the sugar, the eggs and the vanilla extract. Mix until creamy.

Put the cream on the crust. Bake at 180° (350 F) for 15 minutes. Let it cool and put in the fridge for half a day.

Just before serving, garnish with the crumbled speculoos biscuits.

Cheers,

A&J

Summer lust

Recipe #21: American Cheesecake

Nadia, thank you. This heavenly cheesecake made our summer!

Summer lust

“Sometimes I wrestle with my inner demons. Other times we just hug and eat cheesecake!”

Ingredients

Crust:

300gr graham crackers (digestive biscuits)

100gr (½ cup) butter

1 tsp honey

a sprinkle of cinnamon

Cream:

300gr (1 ¼ cup) robiola cheese

200gr (¾ cup) ricotta cheese

150gr (½ cup + 1tbsp) cream

50gr (¼ cup) white yogurt

120gr (½ cup) sugar

3 eggs

Topping:

100gr jam or preserve (strawberry, raspberry or mixed berries, whatever you love most!)

1 cup of mixed berries to garnish (optional)

Directions

Crush the graham crackers and mix them with the melted butter, the honey and a sprinkle of cinnamon.  Pour the mixture in a 22cm (9 inch) pan and gently press it using your fingers. Make sure you form an even bottom layer and edges of about 3cm (2 inches).  Put the crust in the fridge for 20 minutes.

In the meantime you can prepare the cream: whisk together the cheeses, the cream and the yogurt. Add the sugar and the eggs (already slightly beaten separately).

Pour the cream on the crust and bake for about 50 minutes at 160° (320F).

Let the cheesecake cool for a couple of hours then refrigerate overnight.

Just before serving, spread the jam on the top and garnish with the mixed berries.

We guarantee that not even a crumb will remain but, just in case, make sure you store it in the fridge!

                                                                                                                                                                           Cheers,                                                                                                                                                                         A&J

Oh my goodness!

Recipe#14: white chocolate cheesecake

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“Because you don’t live near a bakery doesn’t mean you have to go without cheesecake.” (Hedy Lamarr)

Ingredients

Crust:

200 gr digestive cookies

100 gr dark chocolate

80 gr melted butter

Cream:

240 gr cream cheese

170 gr greek yogurt (no fat)

40 gr sugar

2 eggs

1 tbsp vanilla extract

300 gr white chocolate

Directions

Crust: Crush the cookies. Add the melted dark chocolate and then the melted butter. Put the mixture in a 22 cm (9 inches) baking tin and let it cool in the fridge for half an hour.

Cream: In a bowl mix the cream cheese and the greek yogurt. Add the sugar, the eggs and the vanilla extract. Add the melted white chocolate. Mix until creamy.

Put the cream on the crust. Bake for 15-20 min. Let cool and put in the fridge for half a day.

Cheers,

A&J

Gingers

Recipe#9: carrot muffins 

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“Good things come to those who bake.”

Ingredients

Muffins:

2 – 3 carrots, peeled and grated

1 small apple, peeled and grated

60 gr (1/4 cup) chopped walnuts

180 gr (1 1/3 cup) all-purpose flour

150 gr (¾ cup) granulated sugar

½ tsp baking soda

1 tsp baking powder

1 ½ tsp ground cinnamon

2 eggs

120 ml vegetable oil

1 tsp vanilla extract

Cream cheese frosting (optional): 

50 gr (¼ cup) butter

100 gr (½ cup) cream cheese

3 tbsp powdered sugar

½ tsp vanilla extract

Directions

Preheat oven to 180° (350 F).

In a bowl, combine the flour, sugar, baking soda, baking powder and ground cinnamon. Add the chopped walnuts. In another bowl, mix together the eggs, oil and vanilla extract.

Fold the wet ingredients, together with the grated carrots and apple, into the dry ingredients until combined. Don’t overmix! Pour the batter in the muffin cups and bake for 20 minutes. Remove the muffins from the oven, cover them and let them cool completely.

For the frosting, beat the butter and cream cheese until smooth. Gradually add the powdered sugar until fully combined then beat in the vanilla extract. These amounts will allow you to lightly cover the muffins with a a small dollop of frosting, halfway between a muffin and a cupcake!

Cheers!

A&J