Almond Recipes - Home Cooking Adventure

Apple Pie Bars

Ella - Home Cooking Adventure — Wed, 08 Nov 2023 15:04:43 +0000

These delectable Apple Pie Bars are a mouthwatering dessert perfect for apple season. Each bite is a burst of sweet, cinnamon apple goodness enveloped in a buttery crust and crumble topping.

These Apple Pie Bars start with a tender nutty pastry base that’s perfectly balanced with just the right amount of crispiness. Fresh, juicy apples are thinly sliced and infused with cinnamon and a hint of nutmeg creating a harmonious blend of flavors that is very comforting. The apple are generously layered over the buttery crust and covered with an oat and almond crumble topping.

It is an easy, simple, and flavorful treat perfect for any occasion. It is perfect for sharing with friends and family, or just treating yourself to a moment of pure deliciousness. Everybody will be delighted and ask for more.

Whether enjoyed on its own or with a drizzle of Salted Caramel Sauce these Apple Pie Bars will surely turn into a favorite treat.

How to make apple pie bars

Begin by preheating your oven to 300°F (150°C) and grease an 8-inch (20cm) square baking pan with butter. Line the pan with parchment paper to prevent sticking.

To prepare the crust, take a medium bowl and combine softened butter, sugar, vanilla extract, and a pinch of salt. Mix until the ingredients form a creamy texture. Gradually add flour, ground almonds, and a touch of cinnamon.

Press the crust mixture evenly onto the bottom of the prepared baking pan. Bake it for approximately 15-18 minutes, or until it takes on a light golden brown hue. Once done, allow it to cool for a short while.

Increase the oven temperature to 350°F (180°C) to prepare for the next step. Now, let’s prepare the crumble topping. Combine the oats, flour, ground almonds, brown sugar, and a bit more cinnamon. Integrate the melted butter until the mixture forms coarse crumbs. Set this aside for later use.

Moving to the apple filling, peel and core the apples, then slice them into thin, ¼-inch (6mm) pieces. In a separate medium-sized bowl, gently toss the apple slices with sugar, a bit of flour, cinnamon and nutmeg.

Spread the tossed apple slices evenly over the crust in the baking pan. Next, generously sprinkle the crumble topping over the apples, ensuring an even distribution.

Bake for approximately 30-35 minutes until the crumble turn a light golden brown. The apples should also be tender.

Allow the bars to cool at room temperature, then refrigerate for a minimum of 2 hours. Once chilled, carefully cut them into individual bars. For an extra touch of decadence, serve with a drizzle of salted caramel sauce.

Hope you will try them out and share them with family and friends. If you do, make sure to share the photos with me on Instagram. Enjoy!

Other easy apple desserts you may like to try

These Apple Hand Pies are delightful treats bursting with autumn’s rich flavors. These little pastries are a perfect blend of buttery crust and tender, cinnamon apple filling, creating a cozy and comforting experience. They make a great snack, on-the-go treat or dessert.

This Almond Apple Tart is one of the easiest apple tarts you can ever prepare, vert comforting and totally delightful. The tart consists of a pate sablee crust coated with apricot jam and filled with thinly sliced apples and almond flakes. Serve while still a bit warm with salted caramel sauce, whipped cream or ice cream.

This German Apple Streusel Cake is a comforting dessert perfect for cozy fall days. The cake consists of a soft crust with a tender and juicy apple and cinnamon filling and a crispy buttery crumble on top with toasted flaked almonds. You can serve it as is, or with whipped cream, ice cream or salted caramel sauce.

Apple Pie Bars

These delectable Apple Pie Bars are a mouthwatering dessert perfect for apple season. Each bite is a burst of sweet, cinnamon apple goodness enveloped in a buttery crust and crumble topping.

Course Dessert

Cuisine American

Keyword apple, apple pie, apple recipes, bars, fall desserts

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 262kcal

Ingredients

For the Crust

1/2 cup (110g) unsalted butter , room temperature
3/4 cup (100g) flour
1/4 cup (25g) almond flour
1/4 cup (50g) brown sugar
1/4 tsp (1g) salt
1/4 tsp (1g) cinnamon
1 tsp (5g) vanilla extract

For the Apple Filling

1 pound (450g) apples ,about 3 medium apples, peeled and cored
1 tbsp (15g) sugar
1 tsp (3g) cinnamon
1/4 tsp (1g) nutmeg
2 tbsp (20g) all-purpose flour

Crumble Topping

1/4 cup (25g) oats
1/4 cup (25g) almond flour
1/4 cup (30g) flour
1/4 cup (56g) butter , melted
1/4 cup (50g) brown sugar
1/4 tsp (1g) ground cinnamon

Instructions

Preheat oven to 300 F (150C). Grease with butter an 8-inch (20cm) square baking pan. Line with parchment paper.

Prepare the crust.

In a large bowl add the butter, sugar, vanilla and salt. Mix until creamy.
Incorporate the flour, ground almonds and cinnamon.
Press the mixture evenly onto the bottom of the prepared baking pan.
Bake for about 15-18 minutes until lightly golden brown. Set aside and let cool slightly.
Turn on the oven to 350 (180C).

Prepare the crumble topping.

In a large bowl combine rolled oats, flour, ground almonds, brown sugar and cinnamon.
Add the melted butter and mix until crumbs are formed. Set aside.

Prepare the apple filling.

Peel and core the apples and cut into ¼-inch (6mm) slices.
In a medium bowl toss the apple slices with sugar, flour, cinnamon and nutmeg.
Spread the tossed apples over the crust.
Sprinkle the crumble topping over the apples.
Bake for 30–35 minutes or until the crumble is lightly browned and the apples are tender.
Let cool at room temperature then chill for 2 hours.
Cut into bars and serve with a drizzle of salted caramel sauce.

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Nutrition

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Healthy Gluten-Free Banana Bread – Oatmeal Almond Banana Bread

Ella - Home Cooking Adventure — Wed, 25 Oct 2023 07:24:42 +0000

This Healthy Gluten-Free Banana Bread is a yummy and healthy delight you can enjoy in the morning or as a guilt-free afternoon treat. This banana bread is extra special because it doesn’t have any wheat flour or refined sugar. Instead, it’s sweetened with natural honey, which adds a lovely golden touch that goes perfectly with the ripe bananas. Each slice is like a delicious mix of nutty almond flour and hearty oat flour, giving it a dense and satisfying texture.

The oat and almond flour make this banana bread super nutritious. The oat flour has lots of fiber and important nutrients that give you lasting energy. Meanwhile, the almond flour brings a nutty flavor and extra protein, adding a nice crunch to every bite.

I added a layer of almond slices on top of the banana bread. They get a light toasting as the bread bakes, providing an extra crunch and a delightful flavor. If you prefer, you can also opt for pecans, walnuts, or even bits of semisweet chocolate.

What’s great is that you can make this banana bread ahead of time, ensuring it’s all set for those busy mornings. It’s also perfect for packing in lunch boxes, whether for school or work.

Go ahead and try this Healthy Gluten-Free Banana Bread for breakfast or as a snack, as I am sure everybody will be delighted and ask for more.

How to make this healthy gluten-free banana bread

Begin by lightly greasing a 9×5-inch (23×13 cm) loaf pan and lining it with parchment paper.

Next, take ripe bananas and mash them in a medium bowl using a fork.In a separate medium-sized bowl, combine oat flour, almond flour, salt, baking powder, baking soda, and cinnamon. This mixture provides the bread with a hearty texture and a delightful blend of flavors.

Moving to a larger bowl, use a whisk or an electric hand mixer to cream together eggs, honey or maple syrup, butter, and oil. This creates a smooth, creamy base for your banana bread. Add yogurt and vanilla extract, making sure everything is well blended.

Now, gently mix in the mashed bananas. Gradually incorporate the flour mixture into the wet ingredients. Once the batter is well-mixed, carefully pour it into the prepared loaf pan.

For an added touch, top the batter with almond slices. This not only enhances the visual appeal but also introduces a delightful crunch to complement the bread’s texture.

Place the pan in the preheated oven and let it cook for about 40-45 minutes, or until the top turns a beautiful golden brown. To make sure it doesn’t brown too quickly, consider covering it with aluminum foil while baking.

Once baked to perfection, allow the banana bread to cool completely. For best results, refrigerate it before slicing. This step ensures a clean, easy cut and maintains the bread’s moist texture.

Finally, slice and enjoy your delicious, wholesome banana bread! If you try it out, don’t forget to share the recipes with me on Instagram. Would love to see how this bread turns out for you. Enjoy!

Other healthy recipes you may like to try

These Baked Oats are a healthy and tasty way to start your day. They’re made using simple ingredients like creamy buttermilk, hearty oat flour, ripe banana, fresh eggs, and a bit of honey.

These Oatmeal Banana Chocolate Breakfast Cookies are probably one of the healthiest breakfast cookies you can ever get as they are full of nutrients.

These Gluten-Free Crepes are made using a blend of oat and almond flour, offering a delightful flavor and texture. These crepes are not only delicious but also a nutritious way to start your day.

Other delightful banana bread recipes

This Cream Cheese Banana Bread is moist with a flavorful crumb and a silky cream cheese filling that makes it simply irresistible.

This Chocolate Banana Bread is a moist, chocolaty loaf bursting with flavor, making it the perfect companion to your morning coffee or a glass of cold milk.

This Banana and Coconut Bread is a quick and easy recipe for moist bread that combines the taste of banana, walnuts and coconut flakes.

If you love banana bread you will adore this easy Banana Bread Mug Cake. In less than 5 minutes you can enjoy this comforting banana bread and satisfy your craving in no time.

These delightful Banana Chocolate Chip Muffins bring together the awesome taste of ripe bananas and the pure joy of chocolate chips. These muffins are perfect for breakfast or as a satisfying snack.

If you are searching for eggless banana recipes try this Eggless Chocolate Banana Cake. It is a must-try recipe! It’s a moist and decadent cake that’s bursting with banana flavor and rich chocolatey goodness.

Healthy Gluten-Free Banana Bread – Oatmeal Almond Banana Bread

This Healthy Gluten-Free Banana Bread is a yummy and healthy delight you can enjoy in the morning or as a guilt-free afternoon treat. This banana bread is extra special because it doesn't have any wheat flour or refined sugar.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword almond, banana, banana bread, flourless cake, healthy, oatmeal

Prep Time 15

Cook Time 39

Total Time 54

Servings servings

Calories 212kcal

Ingredients

1 ¾ cup (175g) oat flour
1/2 cup (50g) almond flour
1/2 tsp (3g) baking soda
1 ½ tsp (6g) baking powder
1 tsp (3g) cinnamon
1/2 tsp (3g) salt
2 eggs
1/3 cup (120g) honey/maple syrup
3 tbsp (40g) unsalted butter , melted
2 tbsp (30g) vegetable oil
1 tsp (5g) vanilla extract
1/4 cup (60g) yogurt
10 oz (300g) banana puree , about 3 ripe bananas
1/3 cup (30g) almond slices

Instructions

Preheat the oven to 350°F (180°C). Lightly grease a 9×5-inch (23×13 cm) loaf pan and line with parchment paper.
Place the bananas in a medium bowl and mash with a fork.
In a medium bowl combine oat flour, almond flour, salt, baking powder, baking soda and cinnamon.
In a large bowl, using a whisk or an electric hand mixer, cream together the eggs with honey/maple syrup, butter and oil. Add yogurt and vanilla extract and mix until well incorporated.
Mix in the mashed bananas.
Gently incorporate the flour mixture.
Pour the banana batter into the prepared loaf pan. Top with almond slices.
Bake for about 40-45 minutes until golden brown and a toothpick inserted into the center comes out clean. If the bread browns too fast, cover with aluminum foil and continue baking.
Let bread cool completely and refrigerate before slicing. This step ensures a clean, easy cut. Enjoy!

Video

Nutrition

The post Healthy Gluten-Free Banana Bread – Oatmeal Almond Banana Bread appeared first on Home Cooking Adventure.

Gluten-Free Crepes – Easy Almond Oat Crepes Recipe

Ella - Home Cooking Adventure — Wed, 20 Sep 2023 12:51:09 +0000

These Gluten-Free Crepes are a great twist on a classic favorite. They are made using a blend of oat and almond flour, offering a delightful flavor and texture. These crepes are not only delicious but also a nutritious way to start your day. Packed with wholesome ingredients, they provide a balanced mix of fiber, healthy fats, and protein.

These crepes are not only gluten-free but also free from refined sugars. They are lightly sweetened with honey but you can also use maple syrup or coconut sugar instead. For savory crepes you can leave the sweetener out.

Whether you choose to fill them with fresh fruits, creamy spreads, or savory delights, these gluten-free crepes, give you a chance to be creative in the kitchen. They’re a perfect choice for breakfast, brunch, a quick snack, or a delightful dessert. They are also a time-saving option for busy school mornings, ensuring your child gets a wholesome start without any fuss.

How to make gluten-free crepes.

These crepes are very easy to prepare. Begin by whisking eggs, honey, vanilla extract, and a pinch of salt in a medium bowl. Gradually add milk, alternating with oat and almond flour, and whisk until the mixture is smooth.

Next, heat a nonstick pan over medium heat. Give it a light spray of oil or add a teaspoon of vegetable oil. Pour a small ladle of batter into the center of the pan, then use a circular motion to spread it to the edges.

Cook until the bottom is golden brown, then gently flip and repeat for the other side. Continue this process with the rest of the batter.

Now comes the fun part, fill your crepes with your favorite ingredients. I personally recommend trying them with sugar-free jams. For an extra touch of sweetness, drizzle with honey and garnish with fresh, juicy berries.

Whether for a weekend breakfast or a quick weekday morning, these gluten-free crepes are sure to become a family favorite. Hope you will try them out. If you do, don’t forget to share the photos with me on Instagram. Would love to see how they turn out for you. Enjoy!

Other similar recipes you may like to try.

These Sheet Pan Pancakes are made with a delightful blend of regular flour, oat flour, and almond flour. They are easy and quick to prepare, perfect for busy school mornings.

These Baked Oats are a healthy and tasty way to start your day. They’re made using simple ingredients like creamy buttermilk, hearty oat flour, ripe banana, fresh eggs, and a bit of honey.

These Buttermilk Pancakes are a classic breakfast dish that never fails to bring comfort and delight. These fluffy and golden discs of goodness are a staple in many households, loved by both young and old. With their irresistible aroma and melt-in-your-mouth texture they are the perfect way to start your day.

These Whole Wheat Carrot Biscuits are one of the best healthier biscuits you can ever try all year round. Flaky, buttery and with an amazing flavor, these biscuits are perfect treat for breakfast, lunch or dinner.

Gluten-Free Crepes – Easy Almond Oat Crepes Recipe

These Gluten-Free Crepes are healthy and nutritious, perfect for breakfast, brunch, a quick snack, or a delightful dessert. They are made using a blend of oat and almond flour, offering a delightful flavor and texture.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword almond crepes, crepes, gluten-free, oat crepes, refined sugar-free, sugar-free crepes

Prep Time 5

Cook Time 15

Total Time 20

Servings crepes

Calories 85kcal

Ingredients

2 eggs
1 tbsp (20g) honey
1/4 tsp (1g) salt
1 tsp (5g) vanilla extract
1¼ cup (300ml) milk , of your choice
1/2 cup (50g) oat flour
1/2 cup (50g) almond flour

For Cooking

vegetable oil , for spraying the pan

For Serving

Sugar-Free Jam
fresh berries
a drizzle of honey

Instructions

In a medium bowl, mix together the eggs with honey, vanilla extract and salt. Gradually stir in milk, alternating with oat and almond flour. Whisk until smooth.
Heat a medium nonstick pan over medium heat. Spray the pan with oil or sprinkle a teaspoon of vegetable oil.
Pour a small ladle of batter in the middle of the pan and with a circular move spread the batter to the edges of the pan.
Cook the crepe until the bottom is light brown. Gently flip over and cook the other side until light brown. Repeat with the remaining batter.
Serve the crepes with your favorite fillings. I have used sugar-free plum jam.
Drizzle with honey and top with fresh berries. Enjoy!

Video

Nutrition

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Sheet Pan Pancakes

Ella - Home Cooking Adventure — Wed, 13 Sep 2023 12:06:05 +0000

Are you tired of flipping pancakes one by ones? These Sheet Pan Pancakes are here to rescue your breakfast routine! Made with a delightful blend of regular flour, oat flour, and almond flour, these pancakes bring a wholesome twist to your morning meal.

Our Sheet Pan Pancakes are all about the perfect balance of flavors and textures. Regular flour adds that classic pancake fluffiness, while oat flour and almond flour provide a nutty, wholesome depth. It’s like having a cozy breakfast and a health boost all in one bite.

What makes these pancakes truly special is the variety of toppings you can choose from. Divide the pan into thirds or quarters and choose you favorite toppings. For the fruit lovers, sprinkle a mix of fresh berries over the pancake base. The natural sweetness of blueberries and raspberries will bring a lot of flavor.

If you’re a chocolate lover, a generous sprinkle of chocolate chips takes these pancakes to a whole new level of indulgence. It’s like having dessert for breakfast!

For a hearty, satisfying option, top your Sheet Pan Pancakes with sliced bananas and a sprinkle of pecans. The creamy bananas and crunchy pecans create a delightful contrast.

You can use different toppings, like peanut butter, chocolate hazelnut spread, fruit jams and the list can go on.

How to make Sheet Pan Pancakes

Making Sheet Pan Pancakes is a breeze. Start by preheating your oven to 425°F (220°C) and get a 12×16 inch (30x40cm) baking sheet greased and line it with parchment paper.

Mix flour, oat flour, almond flour, baking powder, baking soda, and a pinch of salt in a large bowl.

In another bowl, combine eggs, sugar, vanilla extract, and melted butter. Then, add buttermilk and mix it all together. Gradually add the dry flour mixture until everything’s well mixed.

Pour the batter into the baking pan, spreading it evenly. Divide the pan into thirds, or quarters and sprinkle your favorite toppings on the batter.

Bake until it’s golden brown, for about 10-15 minutes, cut into slices and serve with honey or maple syrup.

Whether you’re hosting a brunch or simply treating yourself to a lazy weekend breakfast, Sheet Pan Pancakes offer a delightful twist on a classic favorite. With a mix of flours and three mouthwatering topping options, they’ll have you savoring every bite.

If you try these amazing sheet pan pancakes don’t forget to tag me on Instagram. Would love to see how they turn out for you.

Other breakfast recipes you may like to try

These Baked Oats are a healthy and tasty way to start your day. They’re made using simple ingredients like creamy buttermilk, hearty oat flour, ripe banana, fresh eggs, and a bit of honey. And because they’re made in individual ramekins, you get your very own serving that’s warm and inviting.

This Berry Crumble is one of the easiest dishes you can prepare for either breakfast or even dessert. It takes no more than 10 minutes to have it all ready and placed in the oven.

This delightful Strawberry Bread Pudding. It is so easy to prepare and it is absolutely an amazing treat the whole family will love. You can serve it for breakfast if desired or as a dessert alongside some ice cream or as a snack during the day.

Popovers are a classic breakfast treat that are known for their light and airy texture, crispy exterior, and delicious taste. While they are traditionally baked in a popover pan, it is possible to achieve the same result using a muffin pan.

For more breakfast ideas check our full collection of Breakfast Recipes.

Sheet Pan Pancakes

These Sheet Pan Pancakes bring a wholesome twist to your morning meal, and are made with a blend of regular flour, oat flour, and almond flour and three mouthwatering topping options.

Course Breakfast, Snack

Cuisine American

Keyword pancakes, sheet pan recipes

Prep Time 15

Cook Time 13

Total Time 28

Servings pancakes

Calories 96kcal

Ingredients

1 cup (125g) all-purpose flour
1 cup (100g) oat flour
1/2 cup (50g) almond flour
2 tsp (8g) baking powder
1/2 tsp (3g) baking soda
1/2 tsp (3g) salt
2 eggs
3 tbsp (45g) sugar
1 tsp (5g) vanilla extract
2 cups (480ml) buttermilk
3 tbsp (45g) butter, melted

For the topping

Fresh blueberries and raspberries
Banana slices and pecans
Chocolate chips

Instructions

Preheat the oven to 425F (220C). Grease and line a 12×16 inch (30x40cm) baking sheet with parchment paper.
In a large bowl whisk together the dry ingredients: flour, oat flour, almond flour, baking powder, baking soda and salt.
Mix the eggs with sugar, vanilla extract and butter. Add buttermilk and add the flour mixture. Mix until well combined.
Pour the batter into the prepared pan and spread evenly.
Divide the pan into thirds, or quarters and sprinkle your favorite toppings on the batter.
Bake for 13-15 minutes, until set and slightly golden.
Cut into 24 slices, and serve with honey or maple syrup. Enjoy.

Video

Nutrition

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Gluten-Free Apricot Almond Cake

Ella - Home Cooking Adventure — Sat, 19 Aug 2023 13:43:52 +0000

This Gluten-Free Apricot Almond Cake is a delightful treat, a perfect fusion of naturally sweet apricots and the nutty goodness of almonds. It is simple and elegant and is perfect for any occasion. This cake features a soft sponge made with almond flour, topped with juicy apricots. Plus, it’s gluten-free and has a light, melt-in-your-mouth texture.

The recipe is very easy to prepare and requires just 5 major ingredients: eggs, almond flour, cornstarch, sugar and apricots. To give the cake its rise, whipped egg whites replace baking powder. Whip them till they’re stiff and gently mix into the batter without deflating. Also, for this sponge cake, no butter or oil is used which makes the cake very light and low in calories.

Whether you’re a fan of apricots or simply appreciate the nutty undertones of almonds, this cake delivers a symphony of flavors in every slice. It’s perfect for sharing with friends and family or as a special treat on any day.

How to make Apricot Almond Cake

Preheat your oven to 350°F (180°C). Lightly grease an 8-inch (20cm) springform pan and line its bottom with parchment paper.

Begin by cutting the apricots into thick slices. Put the slices in a bowl, add a tablespoon of cornstarch, and toss them gently to ensure even coating. Set this aside.

Now, separate the egg whites from the yolks. In a bowl with the yolks, mix in half of the sugar (1/3 cup or 70g) and almond extract. Stir until the mixture becomes creamy and thick. Incorporate almond flour and 2 tablespoons of cornstarch into this mixture, combining everything smoothly.

Over the egg whites, sprinkle in a pinch of salt. Start whipping the whites until they become foamy. Gradually add the remaining 1/3 cup (70g) of sugar while continuing to whip. Keep beating until the whites form stiff peaks.

Gently fold the whipped egg whites into the yolk-almond mixture. Carefully pour this batter into the prepared pan and use a spatula to smoothen the top surface.

Arrange the previously prepared apricot slices atop the batter in the pan.

Bake the cake for approximately 35-40 minutes or until it turns a beautiful golden hue and a toothpick inserted into the center comes clean.

Once done, allow the cake to cool slightly. Then, transfer it to a serving platter and sprinkle powdered sugar over the top before serving.

Savor the cake just as it is or serve it with a generous scoop of ice cream or dollop of whipped cream. Hope you will try this gluten-free apricot almond cake and enjoy the delightful flavors and textures it offers! If you do, share the photos with me on Instagram. Would love to see how it turns out for you.

Other gluten-free desserts you may like to try

This Flourless Chocolate Raspberry Meringue Cake is a delightful dessert perfect for any gathering. This cake brings together the goodness of chocolate, the zing of raspberries, and the satisfying crunch of baked meringue.

This Summer Berry Meringue Roll is one of the best summer desserts ever. A soft, light and airy meringue filled with a creamy mascarpone frosting and fresh berries, a perfect balance between sweet and tart.

This flourless chocolate cake, Torta Caprese has a dense and moist texture that is enriched with the flavors of ground almonds, making it an irresistible dessert for anyone with a sweet tooth.

For more gluten-free treats check our collection of Gluten-Free Recipes.

Gluten-Free Apricot Almond Cake

This Gluten-Free Apricot Almond Cake is a delightful treat, a perfect fusion of naturally sweet apricots and the nutty goodness of almonds. It is simple and elegant and is perfect for any occasion. This cake features a soft sponge made from almond flour, topped with juicy apricots. Plus, it's gluten-free and has a light, melt-in-your-mouth texture.

Course Dessert

Cuisine American

Keyword almonds, apricot, apricot cake, gluten free cake

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 225kcal

Ingredients

4-5 apricots , cut into thick slices
1 tbsp (8g) cornstarch , for tossing the apricots
4 large eggs , separated
2/3 cup (140g) sugar , divided
1 ½ cup (150g) almond flour
2 tbsp (16g) cornstarch , for the cake batter
1/4 tsp (1g) salt
1 tsp (5g) almond extract

Instructions

Preheat the oven to 350F (180C). Lightly grease an 8-inch (20cm) springform pan and line the bottom with parchment paper.
Cut the apricots into thick slices and transfer to a bowl.
Add a tablespoon of cornstarch and toss to coat evenly. Set aside.
Separate the egg whites from the yolks.
Over the yolks add half of sugar, 1/3 cup (70g) and almond extract. Mix until creamy and thick.
Add almond flour and the 2 tablespoons of cornstarch and mix to combine.
Add the salt over the whites and start whipping the whites until foamy. Gradually add ⅓ cup (70g) sugar and continue whipping until stiff peaks form.
Gently fold the whites into the egg yolk-almond mixture.
Pour the batter into the prepared pan and smooth the top.
Arrange the apricot slices on top of the batter.
Bake the cake for 35-40 minutes, until golden and a toothpick inserted into the center comes out clean.
Let cool slightly, transfer to a serving platter and dust with powdered sugar before serving.
Enjoy as is or with a good dollop of ice cream or whipped cream.

Video

Nutrition

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White Chocolate Raspberry Mousse Cake

Ella - Home Cooking Adventure — Fri, 24 Mar 2023 15:35:38 +0000

This White Chocolate Raspberry Mousse Cake is a luscious and indulgent dessert that combines the flavors of creamy white chocolate and tart raspberry. The cake consists of two layers of moist raspberry sponge cakes, white chocolate almond crunch, followed by a fluffy white chocolate mousse and raspberry mousse. The delicate layers are then topped with a generous amount of sweetened whipped cream and finished with fresh raspberry halves and freeze-dried raspberries.

The white chocolate mousse is rich and velvety, with a sweet and creamy flavor while the raspberry mousse adds a tangy and refreshing flavor. The layers of raspberry cakes and mousse are carefully assembled to create a stunning dessert that is as beautiful as it is delicious. The fresh raspberries on top add a burst of freshness and color to the cake, making it a feast for the eyes as well as the taste buds.

How to make White Chocolate Raspberry Mousse Cake

The recipe involves preparing several components, including raspberry sauce, white chocolate almond crunch, white chocolate mousse, raspberry mousse, and sweetened whipped cream. Each step is easy to prepare and takes only a few minutes.

Prepare the raspberry sauce

First, prepare the raspberry puree by combining fresh or frozen raspberries, sugar, and lemon juice in a saucepan. Bring the mixture to a boil and then simmer until it thickens. Strain to remove the seeds and let it cool completely.

Prepare the raspberry moist cake layers

The cake batter is very easy and quick to prepare, you just need a whisk and a bowl, and simply add ingredients one at a time. First, whisk together eggs, sugar, and oil in a mixing bowl. Add vanilla extract, salt, and six tablespoons of raspberry sauce. In the end, add the flour and mix it together. Divide the batter evenly between two 8-inch (20cm) pans that have been greased and lined with parchment paper. Bake the cakes in a preheated oven at 320°F (160°C) for 13-15 minutes or until a toothpick inserted into the center comes out clean. Let the cakes to cool completely.

Prepare the almond white chocolate crunchy layer

For this, simply melt the white chocolate with oil over a bain-marie. Add the almond flakes and stir to combine. Place the first cake layer on a serving platter, and add a cake ring around it. Line the ring with an acetate sheet. Spread the white chocolate almond mixtureon top of the cake. Refrigerate or freeze for a few minutes to set.

Prepare the white chocolate mousse

Prepare the white chocolate mousse by melting white chocolate and whipping cream over a bain-marie. Let it cool slightly to room temperature. Soak the gelatin powder in cold water for 5-10 minutes and then dissolve it over low heat. Pour over the chocolate mixture and mix to combine. Whip the chilled cream until soft peaks form, and add the white chocolate mixture. Pour the white chocolate mousse over the cake and almond crunchy layer, spread evenly, and smooth the top. Freeze for 20-30 minutes to be able to create even layers.

Prepare the raspberry mousse

Prepare the raspberry mousse by dissolving gelatin in cold water and letting it swell for about 5-10 minutes. Place the gelatin over low heat until it dissolves, and pour it over the remaining raspberry sauce. Whip the chilled cream until soft peaks form, add the raspberry mixture, and mix to combine.

Assemble the white chocolate and raspberry mousse cake

To assemble the cake, cut the second layer of cake with a 7-inch (18 cm) cake ring and place it on top of the white chocolate mousse. Cover the cake with raspberry mousse and smooth on top. Refrigerate the cake for 4-6 hours or overnight to set it completely.

Decorate with sweetened whipped cream

Finally, prepare the sweetened whipped cream by whipping cream with powdered sugar and vanilla extract until stiff peaks form. Transfer the cream into a piping bag fitted with a 6B tip and pipe it onto the top of the cake in any design desired.

Decorate with fresh raspberry halves and sprinkle freeze-dried raspberries over the top of the cake to finish. Once complete, the cake is ready to be served and enjoyed.

This decadent White Chocolate and Raspberry Mousse Cake is perfect for special occasions or as a treat to indulge in with family and friends. It is a dessert that is sure to impress and satisfy any sweet tooth. The combination of the rich white chocolate mousse and tart raspberries creates a balance of flavors that is irresistible and will leave you wanting more.

Hope you will try this amazing mousse cake and let me know how it turns out for you. If you do try it out, tag me on Instagram as I love seeing your creations. Enjoy!

Other raspberry mousse cake you may like to try

If you like raspberry mousse desserts you may also like to try this delightful Mango and Raspberry Mousse Cake or this amazing Raspberry Coconut Mousse Cake. These Chocolate Raspberry Mousse Domes are another impressive dessert that I highly recommend, perfect for any occasion. If you like chocolate and raspberry combination you should also try this decadent Chocolate Raspberry Mousse Cake.

White Chocolate Raspberry Mousse Cake

This White Chocolate Raspberry Mousse Cake is a luscious and indulgent dessert that combines the flavors of creamy white chocolate and tart raspberry. The cake consists of two layers of moist raspberry sponge cakes, white chocolate almond crunch, followed by a fluffy white chocolate mousse and raspberry mousse.

Course Dessert

Cuisine American

Keyword mousse cake, raspberry mousse, white chocolate

Prep Time 50

Cook Time 15

Total Time 55

Servings servings

Calories 508kcal

Ingredients

Raspberry Sauce

1 pound (450g) fresh or frozen raspberries
1/2 cup (100g) sugar
2 tbsp (30ml) lemon juice

Raspberry Cake Layers

2 large eggs
2/3 cup (135g) sugar
1/2 cup (110g) vegetable oil
1 tsp (5g) vanilla extract
6 tbsp (90g) raspberry sauce
1/2 tsp (2g) salt
1 cup + 1 tbsp (140g) all-purpose flour

White Chocolate Almond Crunch

1.5 oz (45g) white chocolate
1 tbsp (14ml) vegetable oil
1/2 cup (40g) almond flakes

White Chocolate Mousse

6 oz (180g) white chocolate
5 oz (145g) whipping cream
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
7 oz (200g) whipping cream (35% fat) , chilled

Raspberry Mousse

remaining raspberry sauce
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
1 cup (240g) whipping cream (35% fat), chilled

Whipped Cream Topping

1 cup (240g) whipping cream , chilled
1/3 cup (40g) powdered sugar
1 tsp (5g) vanilla extract

For Decoration

fresh raspberries
freeze-dried raspberries , optional

Instructions

Prepare the raspberry sauce.

In a saucepan, combine fresh or frozen raspberries, sugar, and lemon juice. Bring to a boil.
Reduce heat to a simmer and cook for about 10-15 minutes or until the mixture thickens.
Strain the mixture through a sieve to remove the seeds. Let it cool completely.

Prepare the raspberry cake layers.

Preheat your oven to 320°F (160°C).
In a mixing bowl, whisk the eggs, sugar, and oil until combined.
Add vanilla extract and salt. Whisk to combine.
Add 6 tbsp (90g) of the raspberry sauce you prepared earlier and all-purpose flour. Mix to combine.
Divide the batter evenly between two 8-inch (20cm) pans that have been greased and lined with parchment paper.
Bake the cakes for 13-15 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

Prepare the white chocolate almond crunch.

Melt the white chocolate with a tablespoon of vegetable oil over a bain-marie.
Remove from heat and add the almond flakes and stir to combine.

Start assembling the cake.

Place the first cake layer on a serving platter and add a cake ring around it. Line the cake ring with an acetate sheet.
Spread the white chocolate almond mixture on top of the cake. Refrigerate or freeze for a few minutes to set.

Prepare the white chocolate mousse.

Melt white chocolate and the 5 oz (145g) of whipping cream over a bain-marie. Let it cool to room temperature.
In a small saucepan, let gelatin powder soak in the cold water for 5-10 minutes. Then, dissolve it over low heat.
Pour it over the chocolate mixture and mix to combine.
In another bowl whip the chilled cream until soft peaks form. Add the white chocolate mixture and mix to combine.
Pour the white chocolate mousse over the cake. Spread evenly and smooth the top. Freeze for 20-30 minutes.

Prepare the raspberry mousse.

Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the remaining raspberry sauce.
In another bowl whip the chilled cream until soft peaks form. Add the raspberry mixture and mix to combine.

Continue assembling the cake.

Cut the second layer of cake with a 7-inch (18 cm) cake ring. Place on top of the white chocolate mousse.
Cover with raspberry mousse and smooth the top. Refrigerate for 4-6 hours to set.

Prepare the sweetened whipped cream.

Whip the cream with powdered sugar and vanilla extract until stiff peaks form. Transfer the cream into a piping bag fitted with a 6B tip.
Pipe the sweetened whipped cream onto the top of the cake in any design you like.
Add fresh raspberry halves on top of the whipped cream and sprinkle freeze-dried raspberries over the top of the cake to finish.
Serve and enjoy!

Video

Nutrition

The post White Chocolate Raspberry Mousse Cake appeared first on Home Cooking Adventure.

Almond Strawberry Chocolate Mousse Cake

Ella - Home Cooking Adventure — Sun, 12 Mar 2023 09:46:21 +0000

The pairing of strawberries and chocolate is a classic combination, but adding a touch of almonds takes it to a whole new level. This delectable Almond Strawberry Chocolate Mousse Cake consists of a flourless almond cake at the bottom, followed by a crunchy almond layer, chocolate mousse, with a white chocolate and strawberry jelly insert all topped with a chocolate glaze.

Each layer is carefully crafted to create a symphony of flavors and textures, from the nutty and moist almond cake to the smooth and decadent chocolate mousse. The sweet and tangy strawberry jelly adds a burst of freshness that complements the richness of the chocolate perfectly.

How to make the Almond Strawberry Chocolate Mousse Cake

I’ve tried to make each layer of this mousse cake not too difficult, as long as you follow the steps, you’ll succeed. I recommend making the white chocolate insert and strawberry jelly a day or two before, as they need to stay in the freezer to set properly. The almond base and the chocolate glaze can also be made a day or two before so that you don’t have to do so many things in one day.

Prepare the white chocolate insert

For the white chocolate insert, you need to bloom the gelatin in cold water. Meanwhile, bring to a simmer the first cream, and in a bowl mix together the egg yolk and the sugar until pale. When the cream is hot, pour it over the egg yolk mixture, stir for 1 minute, then put it back on the stove and keep stirring until the mixture reaches 179 F (82C). Remove it from the stove and add in the bloomed gelatin, mix until dissolved. Now add in the white chocolate and the second quantity of cream and mix with a hand blender until the mixture is shiny. Line a 5.9-inch (15 cm) round pan with plastic wrap and pour the white chocolate mixture into it. Freeze for 1-2 hours or overnight.

Prepare the strawberry jelly insert

For the strawberry insert, bring to a boil the fruits with the sugar, and let it boil for 5 minutes. While the fruits boil, mix together the cornstarch, the tonka powder if used and the cold water then pour it into the hot mixture, stir for one more minute then let it come to room temperature. After that you can pour it over the frozen white chocolate insert and put it back in the freezer for 1-2 hours or overnight.

Prepare the flourless almond cake layer

For the almond cake, line a 7-inch (18cm) round pan with parchment paper. Make a stiff meringue from the egg whites and the sugar. In a bowl sift together the powdered sugar, the almond flour and the salt. After the meringue is ready, using a spatula, gently fold in the dry ingredients over the meringue. After is well incorporated, add in the almond flakes. Bake for about 15-20 minutes at 350 F (180 C) until the cake turns golden.

Prepare the chocolate mirror glaze

For the chocolate glaze, you will definitely need a cooking thermometer and a hand blender. In a saucepan bring the water, the sugar and the glucose to 217 F (103 C). Bloom the gelatin in cold water. After the mixture reached the desired temperature, remove from the stove and add the condensed milk. Mix until well incorporated. Then add in the bloomed gelatin and mix until incorporated. Now add in the milk chocolate and mix for 2-3 minutes with a hand blender, until it becomes smooth and shiny. Cover it with plastic film and let it cool at room temperature.

Prepare the crunchy almond layer and chocolate mousse

On the day you assemble the cake, you need to make the crunchy almond layer and the chocolate mousse.

For the crunchy layer all you have to do is to melt the chocolate in the microwave or over a bain-marie, add the oil and the almond flakes in it, mix all together, then you can pour it over the almond cake.

For the chocolate mousse, you need to make the chocolate ganache and whip the cream, simultaneously if possible. Bring to a simmer the first cream, then pour it over the chocolate and mix well until you get a shiny ganache. Whip the second chilled cream to soft peaks. While the ganache is still hot, fold it into the whipped cream, using a spatula. Begin assembly straight away.

This mousse cake is a stunning dessert that is perfect for special occasions. The layers create a beautiful contrast of colors and textures that will impress any guest. If you’re a fan of strawberries, chocolate, and almonds, you simply have to try this dessert. Don’t forget to tag me on Instagram if you try it out. Enjoy!

Almond Strawberry Chocolate Mousse Cake

Course Dessert

Cuisine American

Keyword almond, cake, chocolate, mousse, strawberry

Prep Time 1

Cook Time 20

Chilling Time 2

Total Time 3 20

Servings

Calories 579kcal

Author Medana

Ingredients

Almond cake: for 7-inch (18 cm) round pan

1 egg white
1 tbsp (15g) caster sugar
1/4 cup (30g) powdered sugar
1/4 cup (30g) almond flour
1/4 tsp (1g) salt
1/4 cup (20g) almond flakes

Crunchy Almond Layer

1/2 cup (40g) almond flakes
1.5 oz (45g) semisweet chocolate
1 (15ml) vegetable oil

White Chocolate Insert

1/3 tsp (1g) gelatin powder
1 tsp (5ml) cold water
1/3 cup (80ml) whipping cream
1 egg yolk
1 tbsp (15g) sugar
2 oz (60g) white chocolate
2 tbsp (30ml) whipping cream

Strawberry Jelly

3.5 oz (100g) strawberries , fresh or frozen
1/4 tsp (1g) tonka powder , optional
2 tbsp (30g) sugar
1 tsp (3g) cornstarch
1 tsp (5ml) cold water

Chocolate Mousse

1/2 cup (120ml) whipping cream
4 oz (120g) semisweet chocolate , chopped
7 oz (200ml) whipping cream , 35% fat, chilled

Chocolate Glaze

3 tbsp (45ml) water
1/3 cup (70g) caster sugar
1/3 cup (75g) glucose
1.7 oz (50g) sweetened condensed milk
2 tsp (6g) gelatin powder
2 tbsp (30ml) cold water
2.5 oz (75g) milk chocolate

Instructions

Prepare white chocolate insert.

Bloom the gelatin powder in cold water.
Line a 5.9-inch (15 cm) round pan with plastic wrap.
In a saucepan, bring to a simmer 1/3 cup (80ml) of cream.
In a bowl, mix together the egg yolk and the sugar, until pale.
Pour the hot cream over the egg yolk, return to the stove, and keep stirring until the temperature reaches 179 F (82C). Remove from the stove.
Add in the bloomed gelatin, and mix until combined.
Add in the white chocolate and the 2 tablespoons (30ml) of cream and mix with a hand blender, until smooth.
Pour the mixture into the prepared pan and put it in the freezer for 1-2 hours or overnight.

Prepare the strawberry jelly.

In a saucepan, bring to a boil the strawberries and the sugar. Let boil for 5 minutes.
In a small bowl, mix together the cornstarch, the tonka powder and the cold water. Pour over the hot mixture and let it boil for one more minute.
Let it cool at room temperature, then pour it over the white chocolate insert recently made and put it back in the freezer for 1-2 hours or overnight.

Prepare the almond cake.

Line a 7-inch (18 cm) round pan with parchment paper.
On a stand mixer, beat together the egg white and the caster sugar until stiff peaks form.
In a bowl sift together the almond flour, salt and powdered sugar.
Gently fold the dry ingredients into the meringue.
Fold in the almond flakes.
Bake for 16-20 minutes at 350F (180 C), until the edges turn golden.

Prepare the crunchy almond layer.

Melt the chocolate in the microwave or over bain-marie.
Add in the oil and almond flakes, and mix until combined.
Now it's ready to use. Spread it over the almond cake layer.

Prepare the chocolate mousse.

Using a hand mixer, lightly beat the 7 oz (200ml) whipping cream, until soft peaks form. Set aside.
Bring to a simmer 1/2 cup (120ml) of whipping cream, then pour over the semisweet chocolate. Mix until combined.
While the ganache is still hot, pour it over the whipped cream. Using a spatula, gently mix together the two, being careful not to eliminate all the air. Assemble the cake while the mousse is liquid.

Prepare the chocolate glaze.

Bloom the gelatin powder in cold water.
In a pan, bring to a boil the water, sugar and glucose and keep stirring until the temperature reaches 217F (103C). Remove from the stove.
Add in the sweetened condensed milk, and mix until combined.
Add in the bloomed gelatin, and mix until combined.
Add in the milk chocolate, and mix with a hand blender until smooth and shiny. Cover with plastic film. Let it cool.
Use the glaze at 95 F (35 C).

Assemble the cake.

Place the almond cake on a tray. Line an acetate sheet around the cake and put a 7-inch (18 cm) cake ring around it.
Spread the almond crunchy layer over the cake with a spatula.
Pour one-third of the chocolate mousse over the crunchy layer.
Take out from the freezer the two inserts and place them over the chocolate mousse, press them a little, so that the mousse covers the edges of the inserts.
Pour the remaining chocolate mousse and level it with a spatula.
Put the cake in the freezer for 1-2 hours.
After the cake is frozen, remove it from the cake ring and place it over a rack over a parchment paper lined baking sheet, to collect the glaze excess.
Make sure the glaze is at 95 F (35 C).
Pour the glaze on top and edges of the cake. Use an offset spatula to remove the excess and decorate the bottom of the cake with almond flakes.
Put it in the fridge for 30 minutes to set.
Transfer the cake to a serving platter and decorate it with fresh strawberries and chopped chocolate.
Cut the cake with a sharp knife. Enjoy!

Nutrition

The post Almond Strawberry Chocolate Mousse Cake appeared first on Home Cooking Adventure.

Chocolate Raspberry Mousse Domes

Ella - Home Cooking Adventure — Wed, 08 Feb 2023 16:05:36 +0000

These Chocolate Raspberry Mousse Domes are a decadent dessert that is sure to impress. The combination of creamy white chocolate and smooth and airy raspberry mousse creates a delicate balance of sweet and sour that is sure to delight your taste buds. The mousse domes are served over a chocolate almond biscuit that adds an amazing flavor and texture. Whether you’re hosting a dinner party or simply looking for a special treat for yourself and your loved ones, these mousse domes are sure to satisfy.

How to make Chocolate Raspberry Mousse Domes

These mousse domes are easy to prepare and can be made in advance. You need a bit of organizing but each step is really easy and quick to prepare.

How to prepare the white chocolate mini domes insert

For this recipe, first, you need to prepare the white chocolate and raspberry mini domes insert. For this, you simply melt chocolate and cream and pour it into the small semicircle silicone dome mold. Add in each mini dome a fresh raspberry, smooth the top, and freeze for at least 4 hours or even overnight.

How to prepare the chocolate almond biscuit dome base

Meanwhile, prepare the chocolate almond biscuit dough for the base of the domes. For the dough whisk together the dry ingredients, incorporate the chilled butter and water. Wrap it with plastic, shape into a disc and refrigerate for at least 30 minutes. Roll the dough between two pieces of parchment paper or plastic wrap until it’s about ¼ inch (6mm) thick. Use a 3 inch (7.5 cm) round cutter to cut into disk. Remove the excess dough. Transfer the cookies onto a parchment paper lined baking sheet. It is best to refrigerate the dough for about 30 minutes before baking if the time allows. Bake forabout 8-9 minutes. Let cool completely.

How to prepare the raspberry mousse

For the raspberry mousse, first, you need to prepare the raspberry sauce. You can easily parepare this with a day or two in advance and refrigerate until needed. For this, you simply place the raspberries, sugar and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 5-10 minutes until slightly thickens. Remove from heat and sieve to remove seeds.

Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve over low heat and add to the raspberry sauce. Add the cooled raspberry mixture to whipped cream and mix until well combined.

How to assemble the chocolate raspberry mousse domes

To assemble the domes transfer the mousse to a piping bag fitted with a plain ½ inch (1cm) tip. Pipe some raspberry mousse into the domes and use a spoon to spread the mousse on the sides of the domes. Fill with more raspberry mousse, insert the mini domes, and cover with the remaining raspberry mousse. Smooth the top and freeze for at least 4 hours or even overnight. It is essential to freeze the domes to remove them easily from the silicon mold.

Transfer the frozen domes to the biscuit base and rfrigerate for at least 1 hour before serving to completely thaw. Decorate as desired and enjoy.

The raspberry white chocolate mousse domes are beautifully presented, delicious and elegant perfect for any special occasion. Whether you’re a fan of fruity or chocolatey desserts, you’ll love the delicious combination of raspberry and white chocolate in this mousse dome.

Hope you will try them out and don’t forget to tag me on Instagram if you do. Enjoy!

Other raspberry mousse desserts you may like

These Raspberry Chocolate Cups are rich, creamy and chocolatey, the chocolate shell pairing so well with the raspberry creamy mousse. This Raspberry Coconut Mousse Cake is another elegant dessert bursting with flavor. Raspberries are pairing so well with the coconut flavor. If you are searching for a no-bake mousse cake this No-bake Berry Lemon Yogurt Mousse Cake is very refreshing and sure to please. In this Mango Raspberry Mousse Cake the raspberries and mango are making a heavenly match while the pistachio cake and crunch bringing a great texture and color. This Chocolate Raspberry Mousse Cake is a decadent dessert bursting with raspberry flavor.

Chocolate Raspberry Mousse Domes

Course Dessert

Cuisine American

Keyword chocolate, mousse, mousse domes, raspberry, valentines day

Prep Time 40

Cook Time 10

Total Time 50

Servings

Calories 503kcal

Ingredients

White Chocolate Raspberry Mini Domes Insert

2.5 oz (75g) white chocolate
2 tbsp (25g) whipping cream
6 fresh raspberries

Chocolate Almond Biscuit Dome Base

6 tbsp (80g) butter , chilled
2/3 cup (70g) ground almonds
1/4 cup (50g) brown sugar
1/2 cup (60g) all-purpose flour
1/2 tsp (2g) salt
2 tbsp (16g) unsweetened cocoa powder
1 ½ tsp (7ml) water

Raspberry Mousse

9 oz (250g) raspberries , fresh or frozen
1/3 cup (70g) sugar
1 tbsp (15ml) lemon juice
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) water ,
1 cup (240g) whipping cream , 35% fat

For Decoration

freeze dried raspberries
chocolate decorations

Instructions

Prepare the small chocolate domes.

Place white chocolate and cream into a heat-proof bowl and melt over a bain-marie.
Use a small 1 ½ inch (4cm) semicircle silicone mold. Pour the melted chocolate into 6 domes of the silicon mold. Insert a fresh raspberry inside and smooth the top. Place in the freezer for at least 4 hours or even overnight.

Prepare the chocolate biscuit dough.

In a large bowl combine flour with sugar, almonds, cocoa powder, and salt. Incorporate chilled butter into the flour mixture, using a pastry blender, a fork, or a pastry processor, until crumbs are formed. Add water and stir until incorporated. Wrap it with plastic, shape it into a disk, and refrigerate for at least 30 minutes.
Roll the dough between two pieces of parchment paper or plastic wrap until it's about ¼ inch (6mm) thick.
Use a 3-inch (7.5 cm) round cutter to cut into a disk. Remove the excess dough. Transfer the cookies onto a parchment paper-lined baking sheet. Refrigerate the dough for about 30 minutes before baking if time allows.
Preheat the oven to 350F (180C).
Bake for 8-9 minutes. Let cool for a few minutes on the baking sheet. Transfer to a cooling rack to cool completely.

Prepare the raspberry mousse.

First, prepare the raspberry sauce. Place raspberries, sugar, and lemon juice in a small saucepan and place over medium heat, bring to a boil and cook for about 5-10 minutes until slightly thickens. Remove from heat and sieve to remove seeds. Set aside to cool.
Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve over low heat and add to the raspberry sauce.
Whip the chilled whipping cream until stiff peaks form. Add the cooled raspberry mixture and mix until well combined.

Assemble the Mousse Domes.

Transfer the mousse to a piping bag fitted with a ½ inch (1cm) plain tip.
Place 2.7-inch (7cm) dome silicone molds on a baking tray and pipe some raspberry mousse, into the base of the molds, and use a spoon to spread the mousse on all sides of the molds. Add some more mousse to up to half of the mold.
Add the small domes on top of each and pipe raspberry mousse on top. Smooth the top.
Freeze for at least 4 hours or even overnight.
Place each dome on the prepared chocolate biscuit crust.
Refrigerate the domes for at least 1 hour to thaw before serving.
Decorate with freeze-dried raspberries and chocolate decorations. Enjoy!

Video

Nutrition

The post Chocolate Raspberry Mousse Domes appeared first on Home Cooking Adventure.

Spiced Apple Pear Christmas Tart

Ella - Home Cooking Adventure — Wed, 14 Dec 2022 13:54:24 +0000

This Spiced Apple Pear Christmas Tart is a comforting delightful dessert perfect for the winter holiday gatherings! Thet tart is made with a buttery cocoa crust, with a crunchy chocolate almond layer topped with a spiced apple pear compote and a soft white chocolate cream.

How to prepare Spiced Apple Pear Christmas Tart

As for any other tart or pie, first, you have to prepare the crust. For this you can easily prepare the dough with even one or two days in advance and keep it refrigerated until needed.

While the dough is chilling you can prepare tha apple and pear filling. For this cut the apples and pears into small cubes and cook with sugar, spices, lemon juice and water. Cook over medium heat for about 10 minutes until they begin to soften slightly. Let it cool.

Meanwhile you can blind bake the crust and let it cool before filling.

Prepare the chocolate almond crunch layer by melting the semisweet chocolate with oil. Mix in the almonds and spread the mixture over the bottom of the crust. Let it set. Pour the apple and pear filling over the chocolate and almond layer. Smooth the top with a spatula.

Prepare the white chocolate and mascarpone cream and pipe it on top of the apple and pear filling.

You can decorate the tart with sugar cookies and star anise, pecans, bombons, fresh rosemary or whatever you prefer for Christmas.

Hope you will try this Spiced Apple Pear Christmas Tart, tag me on Instagram if you do and enjoy.

For more festive tarts you may also like this elegant White Chocolate Cranberry Tart. This Strawberry Basil Panna Cotta Tart is a delightful dessert with a great flavor combination.

For a no-bake tart, you may like this No-Bake Chocolate Pecan Pie with Meringue Topping. This No-bake Chocolate Tart is one of the easiest tarts you can ever prepare and you don’t need more than 15 minutes to get it ready. This Cream Tart, beautifully decorated with fresh berries, flowers, and even macarons will always make a great impression.

Spiced Apple Pear Christmas Tart

Course Dessert

Cuisine American

Keyword Christmas, Christmas tart, fruit tart, tart

Prep Time 1

Cook Time 20

Servings servings

Calories 365kcal

Author Medana

Ingredients

Makes about 12 servings

Cocoa Tart Crust

1/2 cup + 2 tbsp (140g) unsalted butter
1/3 cup (70g) sugar
1/4 tsp (1g) salt
1 egg
1 egg yolk
1 ¼ (160g) all-purpose flour
1/3 cup (40g) cocoa powder

Crunchy Layer

3 tbsp (35g) semisweet chocolate
1 tbsp (14ml) vegetable oil
1/4 cup (20g) almond flakes

Apple Pear Compote

1 ¾ cup (200g) cubed apples
1 ¾ cup (200g) cubed pears
2 tbsp (30ml) lemon juice
1/2 cup (100g) brown sugar
2 tbsp (30ml) water
3 tsp (9g) ground cinnamon
1 tsp (4g) ground nutmeg
1 tsp (2g) ginger
1/2 tsp (2g) ground cloves

White Chocolate Mascarpone Cream

1 cup (240g) Mascarpone cheese
2 tbsp (30g) powdered sugar
4.5 oz (130g) white chocolate, chopped
1/4 cup (60ml) whipping cream

For Decoration, optional

sugar cookie stars
pecans
sprinkles

Instructions

Prepare the cocoa tart crust.

In the bowl of a stand mixer fitted with a paddle, beat butter on medium speed until creamy. You can also use a hand mixer.
Add the sugar, all at once and beat on medium speed until creamy and combined.
Scrape down the sides of the bowl and add the egg and egg yolk, one at a time, and mix well after each one.
Add the flour, cocoa, and salt and mix on medium speed until the dough comes together.
Put it in a plastic film and refrigerate for at least 1 hour or overnight.
Preheat the oven to 350F (180C).
Roll the dough between two pieces of parchment paper until it's about 0.2 inches (5 mm) thick.
Press the dough onto the bottom and edges of the tart pan. Cut the excess dough. Prick it all over with a fork.
Refrigerate for 15-30 minutes.
Cover the dough (bottom and edges) with parchment paper. Fill the center with pie weights, rice or beans.
Bake for 15-20 minutes until firm. Let it cool on a rack.
If you have leftover dough, you can make some stars with a cookie cutter for decoration.

Prepare the almond chocolate crunch layer.

Place semisweet chocolate and oil over a bain marie, and let it melt completely.
Fold in the almond flakes.
Spread the mixture over the bottom of the tart crust.

Prepare the apple pear filling.

Peel, core, and dice the apples and pears into little cubes.
In a large saucepan, over low to medium heat, put the spices, sugar, lemon juice, water, and the cubed fruits.
Cook for about 10 minutes, until they come all together and begin to soften slightly. Let it cool.
Pour the filling over the crust and level it with a small spatula.

Prepare the white chocolate mascarpone cream.

In a large bowl, mix mascarpone and powdered sugar until combined.
Bring the whipping cream to a boil.
Pour the hot cream over the white chocolate and mix to combine.
Pour the hot white chocolate mixture over the mascarpone and mix at high speed until stiff peaks form.
Pipe even dollops of white chocolate cream on top of the tart.
Decorate as you please. You can use cookie stars, pecans, crispy pearls, chocolate chips, etc. Enjoy!

Video

Nutrition

The post Spiced Apple Pear Christmas Tart appeared first on Home Cooking Adventure.

Cranberry White Chocolate Tart – Christmas Cranberry Tart

Ella - Home Cooking Adventure — Fri, 09 Dec 2022 16:59:02 +0000

This Cranberry White Chocolate Tart is a delicate and elegant dessert you can prepare for Christmas. It is one of the most beautiful, colorful and flavorful tarts I have ever prepared. The tart consists of a pate sablee crust made with almonds, a white chocolate almond crunch, a cranberry orange layer and white chocolate ganache. The tart is beautifully decorated with red currants, sugar-coated cranberries, and cinnamon sticks, with a powdered sugar dusting.

How to make Cranberry White Chocolate Tart

Whenever you prepare a tart, the first thing you need to prepare is the tart crust. Prepare the dough by mixing together the room-temperature butter with powdered sugar, egg, ground almonds, flour and salt. Refrigerate the dough for at least 30 minutes before going further with the tart crust.

While the dough is chilling, you can prepare the cranberry sauce for the filling. Place the cranberries with sugar and orange juice in a medium saucepan and cook over medium heat until thickens. Remove from heat and sieve to create a smooth sauce, and stir in orange zest.

Once the dough is chilled, roll it out between two sheets of parchment paper. Press the dough onto the bottom and edges of the tart pan. Cut the excess dough. Refrigerate again before blind baking. Chilling the dough is essential, in order to avoid shrinking while baking. Prick with a fork and cover with parchment paper and weights. Bake for 15-20 minutes, remove the weights and bake for 10-15 minutes more. Let it cool before filling.

For the filling, first prepare the white chocolate almond crunch, which beside bringing texture and flavor to the tart it also seals the crust from getting soggy from the cranberry sauce.

Once the chocolate almond thin layer is all set, cover with the smooth cranberry sauce. Top wih white chocolate ganache and refrigerate for at least 2 hours or until ready to serve.

The good news is that you can prepare this tart with even two days in advance and it also freezes well. Keep the leftovers refrigerated.

Hope you will try this amazing Cranberry White Chocolate Tart, tag me on Instagram if you do and enjoy!

More festive cranberry desserts you may like

If you like cranberry desserts you may also like this festive Cranberry White Chocolate Meringue Roll.

This White Chocolate Cranberry Orange Layer Cake consists of thin layers of sponge cake filled with white chocolate orange frosting and cranberry orange jam. It is bursting with flavor and it simply melts in your mouth.

These Cranberry Orange Cookies are also a great treat perfect for Christmas.

Let’s don’t forget about this delightful Triple Chocolate Cranberry Mousse Cake, an impressive cake that everybody will love. I also recommend this flavorful Cranberry Pistachio Fudge made without sweetened condensed milk, a fudge in white, green and red colors.

For more Christmas recipes don’t forget to check my Christmas recipe collection.

Cranberry White Chocolate Tart

This Cranberry White Chocolate Tart is a delicate and elegant dessert you can prepare for Christmas. It is one of the most beautiful, colorful and flavorful tarts I have ever prepared. The tart consists of a pâte sablée crust made with almonds, a white chocolate almond crunch, a cranberry orange layer and white chocolate ganache. The tart is beautifully decorated with red currants, sugar-coated cranberries, and cinnamon sticks, all dusted with powdered sugar.

Course Dessert

Cuisine American

Keyword Christmas, cranberries, tart, tart crust, white chocolate

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 390kcal

Ingredients

Makes about 10 servings

Pâte Sablée

1/2 cup (110g) unsalted butter , room temperature
1/4 cup (30g) powdered sugar
1 egg
1 ¼ cup (160g) all-purpose flour
1/2 cup (50g) ground almonds (almond flour)
1/4 tsp (1g) salt

Cranberry Sauce Filling

10 oz (300g) fresh or frozen cranberries
1/3 cup (70g) sugar
2 tbsp (30ml) orange juice
Zest of a large orange

Crunchy Layer

1.5 oz (45g) white chocolate
1 tbsp (14 ml) vegetable oil
2 tbsp (20g) almonds, finely chopped

White Chocolate Ganache

6 oz (180g) white chocolate
1/4 cup (60g) whipping cream

For Decoration

red currants
sugar-coated cranberries
cinnamon sticks or star anise
powdered sugar

Instructions

Prepare the pâte sablée dough.

In a large bowl, mix butter with powdered sugar and salt until light and fluffy. Add egg and continue mixing until well combined and creamy.
Gradually incorporate the ground almonds and flour.
Make sure you don’t overwork the dough.
Wrap the dough with plastic wrap, shape it into a disc and refrigerate for at least 30 minutes.

Meanwhile, prepare the cranberry sauce.

Place cranberries, sugar and orange juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 5-10 minutes or until thickens.
Remove from heat and sieve. Add orange zest, stir to combine and set aside to cool until ready to use.

Prepare the dough for baking the tart crust.

Preheat the oven to 350°F (180°C).
Roll the dough between two pieces of parchment paper or plastic wrap until it's about 12 in (30cm) in diameter.
Press the dough onto the bottom and edges of a 8 or 9 inch (23cm) tart pan. Cut the excess dough.
Refrigerate or freeze for about 30 minutes before baking.
Prick the tart crust with a fork.
Line the tart crust with parchment paper and fill with pie weights, rice or beans. Bake for 20 minutes.
Remove the parchment paper and weights and bake for 10-15 minutes more.
Let it cool slightly on a cooling rack.

Prepare the chocolate crunch layer.

Melt white chocolate with oil over a bain marie, over low heat.
Fold in the almond flakes.
Spread the mixture over the bottom of the tart crust.
Refrigerate or freeze for a few minutes until set.

Assemble the tart.

Add the cranberry sauce over the cranberry layer. Use a spatula to spread evenly and smooth the top.
Refrigerate until you prepare the white chocolate ganache.
Prepare the white chocolate ganache. Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
Spread it evenly over the cranberry sauce layer.
Refrigerate for at least 2 hours to set or overnight.
Decorate the tart with red currants, sugar-coated cranberries, cinnamon sticks or star anise. Dust with powdered sugar. Enjoy!

Video

Nutrition

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