How to make Tiramisu Cake Roll

To make a Tiramisu Cake Roll, start by making the coffee sponge cake. It is a light and airy cake perfect for cake roll recipes. In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer until they become light in color and foamy. Add in the oil and mix until well incorporated. Gradually, fold in the dry ingredients. Pour the batter into a greased baking sheet and spread it evenly. Bake the cake at 350F (180C) for 10-12 minutes or until a toothpick inserted into the center comes out clean. Sprinkle the cake with powdered sugar to prevent it from sticking. Cover it with a kitchen towel and flip the cake over it. Remove the parchment paper and while still warm, roll it up with the towel. Let it cool completely.

To prepare the coffee Marsala mixture, mix the espresso with the Marsala wine in a small bowl and set it aside.

For the Mascarpone coffee frosting, mix the Mascarpone cheese with powdered sugar, vanilla, and coffee powder in a large bowl. Add in the chilled whipping cream and mix until stiff peaks form.

How to assemble the Tiramisu Cake Roll

To assemble the cake roll, unroll the cake and use a brush to soak it with the coffee Marsala mixture. Spread the Mascarpone frosting evenly, leaving a ½ inch (1cm) border. Roll the cake back up and refrigerate for at least 2 hours before serving, to allow the flavors to meld together.

Prepare the coffee whipped cream by whipping cream with powdered sugar and coffee until stiff peaks form. Spread over the rolled cake. Use a spatula to create some irregular peaks. Cut the ends of the roll. When it is time to serve, dust it with cocoa powder or grated chocolate to give it an elegant finish. 

This dessert is perfect for special occasions, holiday tables, or as a sweet treat to enjoy with a cup of coffee. Whether you are a fan of tiramisu or simply enjoy trying new desserts, a Tiramisu Cake Roll is a must-try. It is simply amazing. Don’t forget to share the photos with me on Instagram if you try it out. Enjoy!

Other Tiramisu recipes you may like to try

Tiramisu is a classic Italian dessert that has gained popularity worldwide. As we love this dessert here you can find other variations to it that are perfect for various occasions.

This Tiramisu Layer Cake is a show-stopping dessert that combines layers of coffee-soaked sponge cake with the classic mascarpone filling. This No-Bake White Chocolate Tiramisu Cheesecake is a creamy and decadent variation that replaces the traditional filling with white chocolate cheesecake. Classic Tiramisu, on the other hand, is the original recipe that has stood the test of time and remains a favorite among dessert lovers. For those who crave the flavors of Tiramisu but are short on time, this 1-Minute Tiramisu Mug Cake is a perfect solution. This quick and easy dessert can be made in a mug in the microwave in just one minute, making it a great option for quickly satisfying your sweet tooth.

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Tiramisu Cake Roll

This Tiramisu Cake Roll is a delectable dessert that combines the classic flavors of tiramisu with the lightness of a sponge cake, making it a dessert that is both indulgent and satisfying. It is a dessert that is sure to please anyone with a sweet tooth. 

Course Dessert

Cuisine Italian

Keyword cake roll, coffee, mascarpone frosting, Tiramisu

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Calories 289kcal

Ingredients

Coffee Sponge Cake

• 3/4 cup (95g) all-purpose flour
• 1 tsp (4g) baking powder
• 1 tsp (2g) instant coffee powder
• 1/2 tsp (2g) salt
• 4 eggs
• 2/3 cup (135g) sugar
• 1 tsp (5g) vanilla extract
• 2 tbsp (28g) vegetable oil

Coffee Mixture

• 1/3 cup (80ml) espresso
• 1 tbsp (15ml) Marsala wine

Mascarpone Frosting

• 9 oz (250g) Mascarpone cheese , room temperature
• 1 cup (240g) whipping cream , chilled
• 2 tsp (4g) instant coffee powder
• 1/2 cup (60g) powdered sugar
• 1 tsp (5g) vanilla extract

Coffee Whipped Cream Topping

• 7 oz (200g) whipping cream , chilled
• 1/4 cup (30g) powdered sugar
• 1 tsp (2g) instant coffee powder

For Decorating

• Cocoa powder , for dusting

Instructions

Prepare the coffee sponge cake.

• Preheat the oven to 350F (180C). Slightly grease a 12×16 inch (30x40cm) baking sheet and line it with parchment paper.
• In a medium bowl whisk flour with, baking powder, instant coffee and salt. Set aside.
• In a large bowl add eggs, sugar and vanilla. Beat with an electric mixer until light in color and foamy. Add oil and mix until well incorporated. Gradually, fold in the flour mixture.
• Pour the batter into the prepared baking sheet and spread evenly.
• Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
• Sprinkle with powdered sugar to prevent it from sticking. Cover with a kitchen towel and flip the cake over it. Remove the parchment paper. While still warm roll it up with the towel. Let cool completely.

Prepare the coffee Marsala mixture.

• In a small bowl mix the espresso with Marsala wine and set aside.

Prepare the Mascarpone coffee frosting.

• In a large bowl, mix the Mascarpone cheese with powdered sugar, vanilla and coffee powder. Add the chilled whipping cream and mix until stiff peaks form.
• Unroll the cake and use a brush to soak it with the coffee Marsala mixture.
• Spread the Mascarpone frosting evenly, leaving a ½ inch (1cm) border.
• Roll the cake back up. Refrigerate for at least 2 hours before serving.

Prepare the coffee whipped cream.

• In a medium bowl, whip the cream with powdered sugar and coffee until stiff peaks form. Spread over the rolled cake. Use the spatula to create some irregular peaks.
• Cut the ends of the roll.
• Before serving, dust the roll with cocoa powder and enjoy!

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Nutrition

Serving: 1 serving out of 12 | Calories: 289kcal | Carbohydrates: 26.9g | Protein: 5.8g | Fat: 17.9g | Saturated Fat: 9.7g | Cholesterol: 106mg | Sodium: 118mg | Potassium: 130mg | Fiber: 0.2g | Sugar: 18.9g | Calcium: 92mg | Iron: 1mg

The post Tiramisu Cake Roll appeared first on Home Cooking Adventure.

How to make Strawberry Lemon Layer Cake

First you need to prepare the strawberry jam so it has time to cool before filling the cake. You can even consider making it a day or two in advance. This will save some time for later. Then you can prepare the vanilla lemon sponge cake which is very easy to prepare. After preparing the batter you divide it evenly on two large baking sheets. This not only reduces the time of baking but also helps you in creating even layers.  Baking two sheets of thin cake layers eliminates the stress of cutting the cake layers as straight and even as possible. It also cools pretty fast. 

After you prepare the cake layers you simply need to whip up the Mascarpone lemon frosting. It is very quick to prepare but with an amazing flavor and very appreciated every time. 

For assembling, simply cut each sponge cake in half and start filling the cake layers with the strawberry jam and mascarpone frosting. Leave it to chill for at least 1 hour before serving. Cut the cake in 12 or 14 rectangular slices and decorate with whipped cream as desired. 

This cake is really easy but very satisfying. Everybody will love this amazing Strawberry Lemon Layer Cake. Hope you will try it out and make sure to tag me on Instagram if you do since I love seeing how it turned out for you. Enjoy!

Other strawberry desserts you may like to try

If you love strawberries you might also like this Strawberry Swiss Roll or this amazing French strawberry dessert – Fraisier. If you prefer mousse cakes you should definitely try these Chocolate Strawberry Cream Cheese Mousse Cake or Ruby Chocolate Strawberry Mousse Cake. As strawberries are such a great choice for so many sweets, check this amazing list of 35 Strawberry Desserts you can choose from to enjoy this strawberry season at its best.

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Strawberry Lemon Layer Cake

With strawberries in season I am glad to share with you this delightful and delicate dessert, Strawberry Lemon Layer Cake. The cake consists of four thin layers of vanilla lemon sponge cake filled with a generous amount of freshly made strawberry jam and with Mascarpone lemon frosting. The cake is so light and refreshing and is simply bursting with summer flavor.

Course Dessert

Cuisine American

Keyword strawberry, strawberry cake

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 377kcal

Ingredients

Vanilla Lemon Sponge

• 8 eggs , separated
• 1 cup (200g) sugar , divided
• 1 tsp (5g) vanilla extract
• 1 cup (125g) all purpose flour
• 1/2 tsp  (2g) baking powder
• 1/2 tsp (2g) salt
• Lemon zest of a lemon

Strawberry Jam

• 1 pound  (450g) fresh or frozen strawberries
• 1/3 cup (70g) sugar
• 3 tbsp (45ml) fresh lemon juice

Mascarpone Lemon Frosting

• 1 pound (500g) Mascarpone cheese , room temperature
• 3/4 cup (90g) powdered sugar
• 1 ⅔ cup (400g) whipping cream (35% fat) , chilled
• 1 tsp (5g) vanilla extract
• Lemon zest of a large lemon

For Decoration

• 10 oz (300g) whipping cream
• Fresh strawberries , cut in half

Instructions

Prepare the strawberry jam.

• The jam can also be made a day or two day in advance, to save time and refrigerate until ready to use. In a small saucepan put the strawberries, sugar and lemon juice. Bring to a simmer, stirring occasionally. Simmer until the mixture is thick, for about 15-20 minutes.  Remove from heat and let cool completely before using.

Prepare vanilla lemon sponge.

• Preheat the oven to 350F (180C). Grease and line with parchment paper two 12×16 inch (30x40cm) baking sheets. Set aside.
• Separate egg whites from yolks. Add ¾ cup (150g) sugar over the yolks and mix until creamy. Add vanilla and lemon zest and mix to combine.
• Incorporate flour, baking powder and salt into the yolk mixture.
• Whip whites until foamy. Gradually add ¼ cup (50g) sugar and continue whipping until stiff peaks form.
• Gently and gradually fold the whites into the yolks mixture.
• Divide batter evenly into the prepared baking sheets. Spread the batter evenly and bake for about 10-12 minutes until a toothpick inserted into the center comes out clean.
• Sprinkle it with powdered sugar. This helps the sponge cake not stick. Flip the cake over the paper. Remove the parchment paper it was baked with. Let cool completely.

Prepare Mascarpone Lemon Frosting.

• In a large bowl mix Mascarpone until smooth. Add powdered sugar, vanilla and lemon zest and mix until incorporated.
• Add whipping cream and continue mixing until stiff peaks form.

Assembly.

• Cut each sponge cake in half.
• Place a bit of frosting onto a serving platter. Add the first layer of sponge cake. Spread evenly a layer of strawberry jam.
• Gently spread ⅓ of the mascarpone frosting.
• Repeat with the remaining sponge cake layers.
• Refrigerate the cake for at least 1 hour or even overnight.
• Trim the edges of the cake and cut into 12 rectangle slices.
• Using a 6B tip pipe whipped cream on top of each slice. Decorate with fresh strawberry halves.
• Enjoy!

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Nutrition

Serving: 1 serving | Calories: 377kcal | Carbohydrates: 43.2g | Protein: 10.4g | Fat: 18.9g | Saturated Fat: 10.9g | Cholesterol: 167mg | Sodium: 155mg | Potassium: 201mg | Fiber: 1g | Sugar: 32.1g | Calcium: 140mg | Iron: 1mg

The post Strawberry Lemon Layer Cake appeared first on Home Cooking Adventure.

How to make Chocolate Milk Slice

The recipe is quick and easy to put together and does not require any special utensils or skills.

How to make the chocolate sponge cake.

Heat your oven to 350°F (180°C). Grease and line a baking sheet that’s about 12×16 inches (30×40 cm) with parchment paper. Keep it aside.

In a medium-sized bowl, whisk together flour, cocoa powder, baking powder, and salt. In a big bowl, mix eggs, sugar, and vanilla extract until the mixture becomes thick, foamy, and turns a light color. Slowly and gently fold the flour mixture into the egg mixture.

Spread this batter evenly onto the prepared baking sheet. Bake for 8-10 minutes, until a toothpick poked into the center comes out clean.

Let it cool down completely. While it’s cooling, get the Mascarpone filling ready.

How to make the Mascarpone filling.

Dissolve gelatin in cold milk and let it puff up for around 5 to 10 minutes.

In a medium bowl, mix Mascarpone cheese with sweetened condensed milk, honey, and vanilla extract. Warm the gelatin gently and pour it over the Mascarpone mixture. Mix it all together.

In a big bowl, whip the cream until it forms stiff peaks. Gently fold it into the Mascarpone mixture.

Put the Mascarpone filling in the fridge until you’re ready to put everything together.

How to assemble the cake.

Cut the sponge cake in half. Put one of the cake layers on a serving platter. Spread the Mascarpone frosting on top and make it smooth. Then, add the second layer of cake on top.

Let it sit in the fridge for about 4-6 hours so it sets.

Just before serving, you can sprinkle cocoa powder on top if you like. Trim the edges and cut it into around 12 rectangular pieces. Serve it cold and enjoy!

Hope you will try this Kinder Chocolate Milk Slice Cake and let me know how it turned out for you. If you do, don’t forget to share the photos with me on Instagram.  Enjoy!

For more chocolate recipes check our full collection of Chocolate Desserts.

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Chocolate Milk Slice Cake - Kinder Chocolate Milk Slice

If you love the world-renowned Chocolate Milk Slice from Kinder you should definitely try this recipe at home. The cake consists of two thin layers of chocolate sponge filled with an airy and fluffy milk frosting that is enriched with a bit of honey. Everybody loves this chocolate sweet sandwich cake that simply melts in your mouth.

Course Dessert

Cuisine American

Keyword chocolate cake, chocolate milk slice, chocolate slice, kinder cake, kinder milk slice, milk slice cake

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 229kcal

Ingredients

Chocolate Sponge Cake

• 4 eggs
• 1/2 cup (100g) sugar
• 1 tsp (5g) vanilla extract
• 1/2 cup (60g) all purpose flour
• 1/3 cup (40g) unsweetened cocoa powder
• 1/4 tsp (1g) baking powder
• 1/4 tsp (1g) salt

Milk Filling

• 9 oz (250g) Mascarpone cheese
• 1 ¼ cup (300g) whipping cream , chilled
• 3.5 oz (100g) sweetened condensed milk
• 1 tsp (5g) vanilla extract
• 2 tbsp (40g) honey
• 2 ¼ tsp (7g) gelatin powder
• 3 tbsp (45ml) milk

Instructions

Prepare the chocolate sponge cake.

• Preheat the oven to 350F (180C). Grease and line with parchment paper a 12×16 inch (30x40cm) baking sheet. Set aside.
• In a medium bowl whisk flour with cocoa powder, baking powder and salt.
• In a large bowl mix eggs with sugar and vanilla extract until thick, foamy and light colored.
• Gently and gradually fold the flour mixture into the egg mixture.
• Spread batter evenly into the prepared baking sheet.
• Bake for 8-10 minutes until a toothpick inserted into the center comes out clean.
• Let cool completely.

Meanwhile prepare the Mascarpone filling.

• Dissolve gelatin in cold milk and let it swell for about 5 to 10 minutes.
• In a medium bowl mix Mascarpone cheese with sweetened condensed milk, honey and vanilla extract.
• Dissolve gelatin over low heat, pour over the Mascarpone mixture. Mix to combine.
• In a large bowl whip cream until stiff peaks form. Gently incorporate into the Mascarpone mixture.
• Refrigerate the Mascarpone filling until ready to assemble.

Assemble the cake.

• Cut the sponge cake in half. Place a cake layer onto a serving platter. Spread the Mascarpone frosting on top. Smooth the top. Add the second layer of cake.
• Refrigerate to set for about 4-6 hours.
• Before serving, dust with cocoa powder if desired. Trim the edges and cut in about 12 rectangular pieces. Serve cold and enjoy!

Video

Nutrition

Serving: 1 serving out of 12 | Calories: 229kcal | Carbohydrates: 23g | Protein: 7.2g | Fat: 13.2g | Saturated Fat: 7.8g | Cholesterol: 96mg | Sugar: 16.1g

The post Chocolate Milk Slice Cake – Kinder Chocolate Milk Slice appeared first on Home Cooking Adventure.

How to make Chocolate Mocha Crepe Cake

The recipe is very easy to prepare and requires no baking, which makes it perfect for summer days. First, prepare the chocolate crepes.

Prepare the chocolate crepes.

In a medium bowl mix whisk together the dry ingredients, flour, cocoa powder, instant coffee, and salt. In a large bowl, mix together the eggs with sugar and vanilla extract. Stir in milk, add flour mixture and mix well. Add the oil and sparkling mineral water and whisk until smooth.

Cook crepes in a 9-inch (23cm) non-stick pan over medium heat. Grease the pan slightly if necessary. Transfer each crepe to a wire rack to cool. I’ve got about 21 crepes.

Prepare the mascarpone mocha frosting

Now you can prepare the mascarpone mocha frosting, which is easy and quick and takes only a few minutes.

For this, mix mascarpone cheese until smooth. Add powdered sugar, vanilla extract, and instant coffee powder and mix to combine. In another bowl whip cream until stiff peaks form. Gently fold the cream into the mascarpone mixture and now the frosting is done and everything is ready for assembling.

Assemble the chocolate mocha crepe cake.

To assemble the cake place a bit of frosting on a serving platter and place the first crepe. Spread about ¼ cup of Mascarpone frosting. Top with another crepe and spread another  ¼ cup frosting. Repeat the process until all crepes are used. Spread the remaining frosting on top and sides of the cake, and smooth the top and sides. Refrigerate the crepe cake for at least 1 hour to set.

Make the chocolate ganache by melting chocolate with cream in a heatproof bowl over a pan with simmering water.

Use a spoon and start making drips around the edges. If the ganache hardens too much, heat it a bit over a bain-marie to get to a pouring consistency.

When you finish all the drips on the edges, fill the top with ganache and spread it evenly using the offset spatula. Refrigerate for at least 30 minutes before decorating. Decorate as desired and serve.

This elegant dessert is perfect for special occasions or as a treat for chocolate and coffee lovers. Hope you will try this Chocolate Mocha Crepe Cake. If you do, don’t forget to tag me on Instagram as I would love to see how it turned out for you. Enjoy!

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Chocolate Mocha Crepe Cake

If you haven’t tried a Crepe Cake by now you should definitely consider it. It is amazing how some basic, common crepes can turn into such an amazing and delightful dessert.

Course Dessert

Cuisine American

Keyword Chocolate Crepe Cake, chocolate crepes, Chocolate Mocha Crepe Cake, crepe cake, crepes, mocha cake

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 14 servings

Calories 575kcal

Ingredients

Chocolate Crepe Batter

• 4 eggs
• 1/2 cup (100g) sugar
• 1/2 tsp (3g) salt
• 1 tsp (5g) vanilla extract
• 2 cups (480ml) milk
• 3/4 cup (90g) cocoa powder
• 2 tsp (2g) instant coffee powder
• 2 ¾ cups (350g) all-purpose flour
• 6 tbsp (80g) vegetable oil
• 2 cups (480ml) sparkling mineral water

Mocha Mascarpone Filling

• 2 pounds (1kg) Mascarpone cheese , room temperature
• 2 ⅔ cups (640g) whipping cream , chilled
• 1 ⅓ cups (160g) powdered sugar
• 1 ½ tsp (7g) vanilla extract
• 3 ½ tsp (7g) instant coffee powder

Chocolate Glaze

• 4 oz (120g) semisweet chocolate
• 5 oz (140g) whipping cream

For Decoration

• 3/4 cup (180g) whipping cream
• instant coffee powder for dusting

• crushed coffee beans

• chocolate swirls

Instructions

• Prepare the chocolate crepes

  In a medium bowl mix whisk together the flour, cocoa powder, instant coffee, and salt. In a large bowl, mix together the eggs with sugar and vanilla extract. Stir in milk, add flour mixture and mix well. Add the oil and sparkling mineral water and whisk until smooth.
• Heat a 9-inch (23cm) non-stick pan over medium heat. Sprinkle a teaspoon of vegetable oil or butter. Pour a small ladle of batter into the middle of the pan and with a circular move spread the batter to the edges of the pan.
• Cook the crepe until the top appears dry. Flip over and cook the other side for a few seconds.
• Transfer to a wire rack to cool. Repeat with remaining batter.
• Stack crepes when cooled completely.

Prepare the mascarpone mocha frosting.

• In a large bowl mix mascarpone cheese until smooth. Add powdered sugar, vanilla extract, and instant coffee powder and mix to combine.
• In another bowl whip cream until stiff peaks form. Gently fold the cream into the mascarpone mixture.

Assemble the cake.

• Place a bit of frosting on a serving platter and place the first crepe.
• Spread with about ¼ cup of Mascarpone frosting. Top with another crepe and spread about ¼ cup frosting. Repeat the process until all crepes are used, I’ve got about 21 crepes.
• Spread the remaining frosting on top and sides of the cake, smooth the top and sides.
• Refrigerate the crepe cake for at least 1 hour. 

Prepare the chocolate ganache.

• Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
• Use a spoon and start making drips around the edges. If the ganache hardens too much, heat it a bit over bain-marie to get to a pouring consistency. When you finish all the drips on the edges, fill the top with ganache and spread it evenly using the offset spatula. Refrigerate for at least 30 minutes before decorating.
• Decorate the bottom of the cake with crushed coffee beans. Decorate the top with coffee whipped cream if desired and some chocolate curls. Dust with instant coffee powder and enjoy!

Video

Nutrition

Serving: 1g | Calories: 575kcal | Carbohydrates: 52.2g | Protein: 14.5g | Fat: 36.6g | Saturated Fat: 19.9g | Cholesterol: 101mg | Sugar: 25.1g

The post Chocolate Mocha Crepe Cake appeared first on Home Cooking Adventure.

Making meringue roll might seem intimidating but I must say it’s even easier and faster than making pavlova. Use any fresh berries or seasonal fruits and create each time a different and surprising dessert that everybody will love.

How to make berry meringue roll

Begin by preparing the meringue. For this, preheat your oven to  320F (160C). Grease and line a 9×13 (23x33cm) pan with parchment paper. In a large bowl, whip egg whites with salt until foamy, then add vinegar, vanilla extract, and cornstarch. Gradually add sugar and continue whipping until stiff peaks form. Spread the meringue into the prepared pan. Bake for about 20-25 minutes until slightly brown.

Dust powdered sugar on a parchment paper. Cool the meringue for 2 minutes and invert onto the dusted parchment paper. Gently peel off the lining paper. Roll the meringue and let it cool completely.

While the meringue cools, prepare the mascarpone filling.

Mix Mascarpone with powdered sugar and vanilla, then fold in chocolate. In a separate bowl, whip cream until stiff peaks form, then fold into the mascarpone mixture.

Once the meringue is cooled, spread most of the mascarpone filling over it, leaving a border. Add fresh berries and gently roll the meringue into a log. Refrigerate before serving.

To serve, dust the roll with powdered sugar, pipe remaining mascarpone cream on top, and decorate with fresh berries.

Hope you will try this out and enjoy your delicious meringue roll with mascarpone and berries!  If you do, make sure to share the photos with me on Instagram.

Fore more desserts with fresh fruits check our full collection of Fruit Desserts. For more summer treats check our full collection of Summer Recipes.

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Summer Berry Meringue Roll

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 dessert surpassed my expectations as I fall in love with it from the very first bite.

Course Dessert

Cuisine American

Keyword berry meringue roll, meringue roll, meringue roulade, summer dessert, summer meringue roll

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 179kcal

Ingredients

For meringue

• 4 egg whites (about 130g) , room temperature
• 1/4 tsp tsp (1g) salt
• 1 tsp (4g) cornflour
• 1 tsp (5ml) vinegar or lemon juice
• 1 tsp (5ml) vanilla extract
• 2/3 cup (135g) caster sugar
• Powdered sugar for dusting

Mascarpone Filling

• 8 oz (230g) mascarpone cheese , room temperature
• 2 tbsp (16g) powdered sugar
• 1 tsp (5g) vanilla extract
• 3/4 cup (200ml) whipping cream , chilled
• 1 oz (30g) semisweet chocolate , very small pieces
• Fresh berries of your choice

• fresh berries
• fresh mint leaves
• powdered sugar

Instructions

Prepare the meringue.

• Preheat oven to 320F (160C). Grease and line a 9×13 (23x33cm) pan with parchment paper. Set aside until ready to use.
• In a large bowl add whites and salt and star whipping until foamy. Add vinegar, vanilla extract and cornstarch.
• Gradually add sugar and continue whipping until stiff peaks form for about 5 minutes more.
• Spread meringue evenly into the prepared pan.
• Bake for about 20-25 minutes until slightly brown.
• Dust powdered sugar on a parchment paper.
• Cool the meringue for 2 minutes and invert onto the dusted parchment paper.
• Gently peel off the lining paper. Roll the meringue and let it cool completely.

Prepare the mascarpone filling.

• In a large bowl mix mascarpone with powdered sugar and vanilla. Incorporate chocolate and mix to combine.
• In another bowl whip cream until stiff peaks form. Gradually fold into mascarpone mixture.
• Unroll the meringue and spread most of the mascarpone filling reserving about 5-6 oz (140-170g) for later use. Leave about a ½ inch (1cm) border around the edge of the meringue.
• Spread some fresh berries of your choice and press them slightly.
• Gently roll the meringue into a log.
• Refrigerate for about 2 hours before serving.
• Before serving dust the roll with powdered sugar. Use the remaining mascarpone cream to pipe on top of the log. Decorate with fresh berries and enjoy!

Video

Nutrition

Serving: 1 serving out of 8 | Calories: 179kcal | Carbohydrates: 22.5g | Protein: 4.8g | Fat: 8.2g | Saturated Fat: 5.1g | Cholesterol: 28mg | Sugar: 20.3g

The post Summer Berry Meringue Roll appeared first on Home Cooking Adventure.

The cake is made with a simple vanilla sponge cake that is coated in chocolate and coconut and then filled with strawberry homemade jam and mascarpone and whipped cream frosting. The combination is simply heavenly and simply melts in your mouth.

How to make Lamington Cake

I have tried to keep the recipe for this Lamington Cake simple and easy to prepare, creating a perfect summer dessert that is so refreshing and light.

Prepare the vanilla sponge cake layers

First, you prepare the vanilla sponge cake layers. For this, place eggs, sugar, salt, and vanilla extract into a large bowl. Mix for about 10 minutes until thick and tripled in volume. Gradually fold in the sifted flour and melted butter.

Pour batter into an 8-inch (20cm) greased pan and bake at 350F (180C) for about 18 minutes or until golden.
Invert the cake onto a parchment paper-lined rack and cool completely.

Prepare the sugar syrup and strawberry filling

As the sponge cake is cooling prepare the sugar syrup and strawberry filling to have time to cool before assembling.

For the syrup, bring water and sugar to a boil in a small saucepan. Remove from heat, transfer to a clean bowl, and cool completely.

For the strawberry filling, place strawberries, sugar, and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 10 minutes or until thickens. Remove from heat, sieve to remove seeds, and set aside to cool until ready to use.

Prepare the chocolate glaze and coat the sponge cake

Once the sponge cake is cooled, prepare the chocolate glaze by melting the chocolate and cream over a bain-marie.

Place the cake over a rack or simply on a bowl placed over a parchment paper-lined baking sheet to collect the excess. Soak the top with a bit of sugar syrup. Pour the glaze on top and edges of the cake. Sprinkle the top and sides with coconut and refrigerate for 30 minutes to set before assembling the cake.

Prepare the Mascarpone Filling.

While the cake sets in the fridge, mix Mascarpone with powdered sugar and vanilla until combined. Pour the dissolved gelatin over the mascarpone mixture and mix to combine.

In another bowl mix cream until stiff peaks form. Gradually fold into the Mascarpone mixture. Put frosting in a piping bag fitted with a medium round tip (1/2 inch-1cm). Now you can assemble the cake.

Assemble the Lamington cake

For assembling the cake first cut the cake into two layers. Add the first layer of cake onto a serving platter. Add a cake ring around it and line the ring with an acetate sheet for easier removal. Brush the cake with sugar syrup.

Add the strawberry filling leaving about ½ inch (1cm) border. Pipe mascarpone frosting on the sides and top. Smooth the top using a spatula and place the second layer of cake on top.

Refrigerate the cake for 4-6 hours or overnight to set.

Before serving, decorate the cake with fresh strawberries and dust with powdered sugar.

Hope you will try this amazing Lamington Cake and enjoy it as much as we did. If you try it out don’t forget to tag me on Instagram as I would love to see how it turned out for you.

For more coconut desserts check out our amazing collection of Coconut Recipes. Cheers!

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Profiterole Cake
Fraisier
Chocolate Vertical Layer Cake

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Lamington Cake

This Lamington Cake is made with a simple vanilla sponge cake that is coated in chocolate and coconut and then filled with strawberry homemade jam and mascarpone and whipped cream frosting. The combination is simply heavenly and simply melts in your mouth.

Course Dessert

Cuisine Australian

Keyword Australian lamingtons, lamington cake, lamingtons, mascarpone frosting

Prep Time 50 minutes minutes

Cook Time 18 minutes minutes

Total Time 1 hour hour 8 minutes minutes

Servings 12 servings

Calories 415kcal

Ingredients

Vanilla Sponge Cake

• 3 eggs
• 1/3 cup (70g) sugar
• 1 tsp (5g) vanilla extract
• 1/4 tsp (1g) salt
• 3/4 cup (95g) all-purpose flour
• 1 ½ tbsp (20g) butter , melted

Sugar Syrup

• 1/4 cup (50g) sugar
• 3 tbsp (50ml) water

Strawberry Filling

• 9 oz (250g) strawberries , fresh or frozen
• 1/4 cup (50g) sugar
• 1 tbsp (15ml) lemon juice

Chocolate Glaze

• 4 oz (120g) semi-sweet chocolate
• 5 oz (140g) whipping cream

Mascarpone Frosting

• 9 oz (250g) Mascarpone cheese , room temperature
• 1/2 cup (60g) powdered sugar
• 1 tsp (5g) vanilla extract
• 1 ¼ cup (300g) whipping cream , chilled
• 1/2 tbsp (5g) gelatin powder
• 2 tbsp (30g) water

For decoration

• Unsweetened shredded coconut
• Fresh strawberries

Instructions

Prepare vanilla sponge cake.

• Preheat oven to 350F (180C). Grease an 8-inch (20cm) pan and line it with parchment paper. Sift flour and set aside.
• Place eggs, sugar, salt, and vanilla extract into a large bowl. Mix for about 10 minutes until thick and tripled in volume.
• Gradually sift the flour again over the batter and fold it in.
• In the end incorporate the melted butter.
• Pour batter into prepared pan and bake for about 18 minutes or until golden.
• Invert the cake onto a parchment paper-lined rack and cool completely.

Prepare the sugar syrup.

• In a small saucepan bring water and sugar to a boil. Remove from heat, transfer to a clean bowl, and cool completely.

Prepare strawberry filling.

• Place strawberries, sugar, and lemon juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 10 minutes or until thickens. Remove from heat, sieve to remove seeds, and set aside to cool until ready to use.

Prepare chocolate glaze.

• Place chocolate and cream in a heatproof bowl and place over a pan of simmering water. Melt over low heat.
• Place the cake over a rack or simply on a bowl placed over a parchment paper-lined baking sheet to collect the excess. Soak the top with a bit of sugar syrup.  Pour the glaze on top and edges of the cake. Sprinkle the top and sides with coconut.  Refrigerate for 30 minutes to set before cutting.

Prepare mascarpone filling.

• Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes.
• In a large bowl mix Mascarpone with powdered sugar and vanilla until combined.
• Place the gelatin over low heat just until the gelatin dissolves and pour it over the mascarpone mixture and mix to combine.
• In another bowl mix cream until stiff peaks form. Gradually fold into the Mascarpone mixture. Put frosting in a piping bag with a medium round tip (1/2 inch-1 cm).

Assemble the cake.

• Cut the cake into 2 layers. Add the first layer of cake onto a parchment paper lined platter. Add a cake ring around it. Line the cake ring with acetate sheet. Brush the cake with sugar syrup.
• Add strawberry filling leaving about ½ inch (1cm) border. Pipe mascarpone frosting on the sides and top. Smooth the top using a spatula.
• Place the second layer of cake on top.
• Refrigerate for 4-6 hours or overnight to set.
• Decorate the cake with fresh strawberries, dust with powdered sugar if desired, and enjoy!

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Nutrition

Serving: 1 serving out of 12 | Calories: 415kcal | Carbohydrates: 45.4g | Protein: 7.8g | Fat: 23.2g | Saturated Fat: 14g | Cholesterol: 115mg | Sugar: 33.9g

The post Lamington Cake appeared first on Home Cooking Adventure.

The recipe is quite easy to put together. This time I’ve used a chocolate sponge cake that is so elastic that doesn’t need rolling while still hot before filling, which is great as it saves time and reduces any worries of cracks appearing.

Instead of covering the roll in chocolate ganache, I preferred to decorate it with chocolate shards that give an amazing effect. Dust with powdered sugar before serving to create a wintery scenery.

Hope you will try this amazing Chocolate Coconut Bûche de Noël, tag me on Instagram if you do, and enjoy!

For more Buche de Noel – Yule Log ideas you may also like this Gingerbread Orange Cake Roll that is simply bursting with Christmas flavor. This Cranberry White Chocolate Meringue Roll is also very festive with an amazing flavor and texture. For a rich and chocolatey roll you may like this Chocolate Swiss Roll or this Chocolate Mocha Hurricane Swiss Roll.

YOU MAY ALSO LIKE:
Caramel Pecan Pumpkin Roll 
Chocolate Strawberry Swiss Roll
Strawberry Swiss Roll

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Chocolate Coconut Buche de Noel (Yule Log)

This Chocolate Coconut Bûche de Noël (Yule Log) is an impressive Christmas dessert, with a soft chocolate sponge cake filled with white chocolate and mascarpone frosting enriched with caramelized coconut for extra flavor and texture.

Course Dessert

Cuisine American

Keyword buche de noel, chocolate buche de noel, chocolate coconut yule log, christmas dessert, yule log

Prep Time 45 minutes minutes

Cook Time 12 minutes minutes

Total Time 57 minutes minutes

Servings 10 servings

Calories 317kcal

Ingredients

Chocolate Sponge Cake 

• 4 eggs , separated
• 1/2 cup (100g) sugar , divided
• 1 tsp (5g) vanilla extract
• 1/4 cup (30g) all-purpose flour
• 1/4 cup (30g) unsweetened cocoa powder
• 1/4 tsp (1g) baking powder
• 1/4 tsp (1g) salt

Caramelized Coconut For Frosting

• 1/2 cup (25g) unsweetened shredded coconut
• 2 tbsp (30g) sugar
• 1 tbsp (15ml) water

White Chocolate Coconut Frosting

• 4 oz (120g) Mascarpone cheese
• 1 tsp (8g) powdered sugar
• 1 tsp (5g) vanilla extract
• 3.5 oz (100g) white chocolate
• 2 tbsp (30g) whipping cream
• 1 cup (240g) whipping cream , chilled

Chocolate Shards

• 4 oz (120g) semisweet chocolate
• 1.5 oz (40g) semisweet chocolate , small pieces, for tempering

Garnish

• powdered sugar

Instructions

Prepare the chocolate sponge cake.

• Preheat oven to 350F (180C). Grease and line with parchment paper a 12×16 inch (30x40cm) baking sheet. Set aside.
• Separate egg whites from yolks. Add 1/3 cup (70g) sugar over the yolks and mix until thick and creamy. Add vanilla and mix to combine.
• In a medium bowl whisk flour with cocoa powder, baking powder and salt and incorporate into yolks mixture.
• Whip whites until foamy. Gradually add 2 tbsp (30g) sugar and continue whipping until stiff peaks form.
• Gently and gradually fold the whites into the yolk mixture.
• Spread batter evenly into the prepared baking sheet. Bake for about 10-12 minutes until a toothpick inserted into the center comes out clean.
• Sprinkle with powdered sugar. This helps the sponge cake not stick. Flip the cake over the paper. Remove the parchment paper it was baked with. Let cool completely. No need to roll the sponge while still hot.

Prepare the white chocolate coconut frosting.

• Place chocolate and 2 tbsp (30g) cream in a heatproof bowl and place over a pan with simmering water.
• Melt over low heat. Cool to room temperature.

Caramelize shredded coconut

• Add sugar and water in a medium pan over medium heat until dissolved completely and light caramel colored. Add shredded coconut, stir continuously to prevent burning until golden brown, for about 1 minute. Remove from heat, transfer it to a bowl and set aside to cool.
• In a large bowl add mascarpone and mix for few seconds until smooth. Incorporate powdered sugar, vanilla and melted chocolate. Add caramelized coconut and refrigerate until cream is whipped.
• In another bowl whip chilled cream until stiff peaks form. Gradually incorporate into chocolate mixture.

Assemble the roll.

• Spread chocolate coconut frosting evenly over the cake leaving a 1 inch (2 cm border).
• Roll the cake and refrigerate for at least 2 hours.

Prepare chocolate shards.

• Melt 4 oz (120g) semisweet chocolate over bain-marie. Remove from heat and add 1.5 oz (40g) chopped semisweet chocolate for tempering. Stir until melted.
• Spread chocolate evenly on a parchment paper into a thin layer.
• Roll the parchment paper and refrigerate for 30-40 minutes.
• Unroll the parchment paper and the chocolate will break into shards. Make them smaller if desired and they are ready to decorate the cake or refrigerate until ready to use.
• Use melted chocolate to stick each shard on top and sides of the roll.
• Refrigerate for 15 minutes to set the shards.
• Dust with a bit of powdered sugar. Enjoy!

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Nutrition

Serving: 1 serving out of 10 | Calories: 317kcal | Carbohydrates: 32g | Protein: 6.3g | Fat: 20g | Saturated Fat: 12.2g | Cholesterol: 104mg | Sugar: 25.7g

The post Chocolate Coconut Bûche de Noël (Yule Log) appeared first on Home Cooking Adventure.

The combination of coffee, chocolate, and apricots is a match made in heaven. The bitterness of the coffee and the richness of the chocolate are perfectly balanced with the sweet and tangy apricots. But what takes this cake to the next level is the addition of the almond, buttery chocolate biscuit. The crunchiness of the biscuit provides a satisfying contrast to the softness of the sponge cake and the creaminess of the frosting. All of these elements come together to create a cake that’s both flavorful and texturally satisfying.

The cake’s vertical layers give it a unique and impressive appearance that’s sure to impress your guests and it is also very delicate and flavorful. However, don’t be intimidated by its appearance, as it’s actually quite easy to make. In this section, we’ll guide you through the steps to make a vertical layer cake.

How to make a vertical layer cake

To make the chocolate vertical layer cake, start by preparing the chocolate sponge cake on two different baking sheets. Once baked and cooled, trim the edges and cut each cake into three equal vertical strips. Spread a thin layer of peach or apricot jam evenly over each strip, followed by a layer of frosting. Carefully roll the first strip of cake and then continue rolling the second strip around it until all six strips have been used, creating a spiral shape. Refrigerate the cake for approximately one hour to allow it to set.

Next, place a previously baked chocolate biscuit onto a serving platter and spread a small amount of frosting over the top. Carefully place the rolled cake on top of the biscuit and cover the entire cake with the remaining frosting. Use a spatula to smooth the edges and top of the cake.

To finish, pour the chocolate ganache over the top of the cake and decorate it with chocolate shards. Allow the ganache to set before serving and enjoy your delicious chocolate vertical layer cake.

This cake is a masterpiece that is sure to impress anyone with a sweet tooth. The harmonious blend of flavors and textures makes it a dessert that you’ll want to savor with every bite. Whether you’re celebrating a special occasion or just looking for a decadent treat, this cake is a perfect choice. With its stunning appearance and incredible taste, it’s no wonder why the chocolate vertical layer cake has become a dessert that everyone loves.

Hope you will try this Chocolate Vertical Layer Cake. Don’t forget to tag me on Instagram if you do as I love seeing how it turns out for you. Enjoy!

Other chocolate layer cakes you may like to try

One of the best chocolate layer cakes is this Double Chocolate Layer Cake, a chocolate lover’s dream come true. It consists of three layers of rich, moist chocolate cake filled with silky cream cheese and chocolate frosting.

This Chocolate Strawberry Coffee Layer Cake is another layer cake you may like to try. With chocolate and coffee in perfect harmony and along with a sweet, subtle strawberry jam, this tastes like the richest and most moist cake, perfect for a friend’s gathering.

This Chocolate Raspberry Cake combines two classic favorites into one mouthwatering dessert. It consists of moist chocolate cake layers that are filled with raspberries and creamy chocolate ganache.

This Chocolate Layer Cake is another elegant and decadent chocolate dessert you may like to try. It is one of the best chocolate cakes ever.

YOU MAY ALSO LIKE TO TRY:
Walnut Caramel Mirror Cake
Blueberry Lemon Cake
Strawberry Cake

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Chocolate Vertical Layer Cake

This Chocolate Vertical Layer Cake is one of the most decadent cakes I’ve made, with a great symphony of flavors and textures. The cake is a perfect combination of moist chocolate sponge cake, apricot jam, mascarpone coffee frosting, and a crunchy, buttery biscuit base. It's coated in a creamy mascarpone frosting, topped with chocolate ganache, and decorated with chocolate shards.

Course Dessert

Cuisine American

Keyword chocolate biscuit, chocolate drips, chocolate shards, chocolate vertical layer cake, layer cake, mascarpone frosting, vertical layer cake

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 14 servings

Calories 461kcal

Ingredients

Chocolate Biscuit

• 1/4 cup (55g) butter , chilled
• 1/2 cup (50g) ground almonds
• 2 tbsp (30g) brown sugar
• 1/3 cup (40g) all-purpose flour
• 1/4 tsp (1g) salt
• 1 ½ tbsp (12g) unsweetened cocoa powder
• 1 tsp (5ml) water

Chocolate Sponge

• 8 eggs , separated
• 1 cup (200g) sugar , divided
• 1 tsp (5g) vanilla extract
• 1/2 cup (60g) all purpose flour
• 1/2 cup (60g) unsweetened cocoa powder
• 1/2 tsp (2g) baking powder
• 1/2 tsp (2g) salt

Jam for filling

• 6 tbsp (120g) apricot/peach jam

Mascarpone Frosting

• 1 pound (500g) Mascarpone cheese , room temperature
• 1 cup (120g) powdered sugar
• 1 ⅔ cup (400g) whipping cream (35% fat) , chilled
• 1 tsp (5g) vanilla extract
• 1 ½ tsp (3g) instant coffee powder

Chocolate Ganache

• 3.5 oz (100g) semisweet chocolate
• 1/2 cup (120g) whipping cream

Chocolate Shards

• 2 oz (60g) semisweet chocolate
• 2 tbsp (20g) semisweet chocolate , for tempering
• 1 ½ tbsp (15g) white chocolate
• 1/2 tbsp (5g) white chocolate , for tempering

Instructions

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 disc, and refrigerate for at least 30 minutes.
• Roll the dough between two pieces of parchment paper or plastic wrap until it's about 8 1/2 inches (21cm) in diameter.
• Use an 8-inch (20 cm) ring to cut a circle. Remove the excess dough.  Refrigerate the dough for about 30 minutes before baking.
• Preheat oven to 350°F (180°C).
• Prick the circle of dough with a fork and bake for 12-15 minutes. Allow cooling completely.

Prepare chocolate sponge.

• Grease and line with parchment paper two 12×16 inch (30x40cm) baking sheets. Set aside.
• Separate egg whites from yolks. Add ¾ cup (150g) sugar over the yolks and mix until creamy. Add vanilla and mix to combine.
• In a medium bowl whisk flour with cocoa powder, baking powder and salt and incorporate into the yolk mixture.
• Whip whites until foamy. Gradually add ¼ cup (50g) sugar and continue whipping until stiff peaks form.
• Gently and gradually fold the whites into the yolk mixture.
• Divide batter evenly into the prepared baking sheets. Spread the batter evenly and bake for about 10-12 minutes until a toothpick inserted into the center comes out clean.
• Sprinkle with powdered sugar. This helps the sponge cake not stick. Flip the cake over the paper. Remove the parchment paper it was baked with. Let cool completely.

Prepare the Mascarpone coffee frosting.

• In a large bowl mix Mascarpone until smooth. Add powdered sugar, vanilla and coffee and mix until incorporated.
• In a separate bowl whip cream until stiff peaks form. Gradually incorporate into Mascarpone mixture. Refrigerate until ready to use.

Assemble the cake.

• Trim the edges of the chocolate sponge. Cut each vertically into three equal strips.
• Spread evenly a thin layer of peach/apricot jam,  about 1 tbsp (20g) of jam for each strip.
• Spread a thin layer of frosting onto each strip.
• Roll the first strip of cake. Roll the first strip into the second sponge strip. Continue rolling into a spiral until all strips of sponge are used. Refrigerate for about 1 hour to set.
• Place the cooled biscuit onto a serving platter. Spread a bit of frosting. Add the rolled cake on top. Cover with remaining frosting. Smooth the edge and top of the cake.
• Use a 1M star tip to pipe frosting around the bottom of the cake.
• Refrigerate the cake for about 1 hour or overnight.

Prepare chocolate ganache

• Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
• Use a spoon and start making drips around the edges. If the ganache hardened too much heat it a bit over a bain-marie to get to a pouring consistency. When you finish all the drips on the edges fill the top with ganache and spread it evenly using the offset spatula. Refrigerate for at least 30 minutes before decorating.

Prepare the chocolate shards.

• Melt 2 oz (60g) semisweet chocolate over a bain-marie. Remove from heat and add 2 tbsp (20g) chopped semisweet chocolate for tempering. Stir until melted.
• Spread chocolate evenly into about  9 x 6 inch (23x15cm) rectangle on a parchment paper-lined baking sheet.
• Refrigerate for 10 minutes.
• Melt 1 ½ tbsp (15g) white chocolate over a bain-marie. Remove from heat and add ½ tbsp (5g) white chocolate, for tempering.
• Drizzle with white chocolate on top of the dark chocolate.
• Refrigerate to set.
• Cut with a sharp knife into different shapes. Refrigerate until ready to decorate the cake.
• Before serving decorate the cake with chocolate shards by pressing each shard into the icing. Enjoy!

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Nutrition

Serving: 1g | Calories: 461kcal | Carbohydrates: 49.2g | Protein: 10.9g | Fat: 27.2g | Saturated Fat: 15.2g | Cholesterol: 162mg | Sugar: 35.2g

The post Chocolate Vertical Layer Cake appeared first on Home Cooking Adventure.

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Tarte au Chocolat
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Cream Tart

Whether known as Cream Tart, Number Cake, or Alphabet Cake this dessert is simply impressive. Very easy to prepare and looks quite astonishing. Cookie layers filled with various frostings and decorated with fresh berries, flowers, and even macarons seem to be one of the cakes in trend this year.

Course Dessert

Cuisine American

Keyword alphabet cake, cake trend 2018, cream tart, number cake, tart cake

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings

Calories 515kcal

Ingredients

Pate Sablee

• 1 cup (226g) unsalted butter , room temperature
• 1/2 cup (60g) powdered sugar
• 1 egg
• 2 ¼ cups (280g) all-purpose flour
• 1 cup (100g) ground almonds
• 1/2 tsp (2g) salt
• 1 tsp (5g) almond extract

Mascarpone Frosting

• 9 oz (250g) Mascarpone cheese , room temperature
• 2/3 cup (80g) powdered sugar
• 1 tsp (5g) vanilla extract
• 1 ¼ cup (300g) whipping cream , chilled

Instructions

Prepare pate sablee.

• In a large bowl mix butter with powdered sugar until light and fluffy. Add egg and continue mixing until well combined and creamy. Add almond extract and mix to combine.
• In a medium bowl sift flour with ground almonds and salt, whisk, and add to the butter mixture.
• Use a wooden spoon to incorporate the flour mixture into the butter until combined. Make sure you don’t overwork the dough.
• Divide the dough in two and wrap each piece of dough with plastic wrap,  form into disks, and refrigerate for at least 30 minutes.
• Roll each piece of dough between two pieces of parchment paper or plastic wrap until it's about 10 in (25cm) in diameter and about 5-6 mm thick.
• Use a 9-inch (23-24 cm) ring to cut a circle and use a 4.5-inch (12 cm) diameter bowl or ring to cut the center. Remove the excess dough.  Repeat with the other piece of dough and refrigerate the dough rings for about 30 minutes before baking.
• Preheat oven to 350F (180C).
• Bake for 12-15 minutes or until golden brown. Allow cooling completely.

Prepare the Mascarpone Frosting.

• In a large bowl mix Mascarpone with powdered sugar and vanilla until combined.
• In another bowl mix cream until stiff peaks form. Gradually fold into the Mascarpone mixture. Put frosting in a piping bag with a medium round tip, (9-11mm).
• Place one piece of cookie on a serving platter, and fix it with a bit of frosting. Pipe even dollops of frosting on top of the cookie. Top with the other cookie and pipe again with frosting.
• Refrigerate until ready to serve, up to 24 hours before serving.
• Decorate with fresh berries, flowers , chocolate or macarons. Enjoy!

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Nutrition

Serving: 1g | Calories: 515kcal | Carbohydrates: 39.2g | Protein: 9.2g | Fat: 36.6g | Saturated Fat: 20g | Cholesterol: 111mg | Sugar: 14.4g

The post Cream Tart – Number Cake – Alphabet Cake appeared first on Home Cooking Adventure.

The lemon flavor is quite intense, as it is found in the crumb, filling, and frosting as well. Lemon pairs well in strawberry desserts but if for some reason you want to leave it out simply use vanilla or any other flavor instead.

The impressive swirl effect on top is surprisingly easy to achieve. While it may take a bit of time, the recipe itself is straightforward to prepare. By planning, you can make the strawberry filling and lemon cupcakes in advance. Then, all that’s left is to decorate the cake with your desired frosting.

How to make strawberry lemon cupcakes

Start by preheating your oven to 350F (180C) and lining a muffin pan with paper liners.

To prepare the lemon cupcake batter, combine flour, baking powder, baking soda, and salt in a medium bowl. In a mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in sour cream, lemon zest, and lemon juice. Gradually add the flour mixture and mix until well incorporated.

Scoop the batter evenly among the prepared liners, filling each about 2/3 full. Bake for approximately 20-25 minutes, or until golden. Transfer the cupcakes to a wire rack to cool completely before filling and frosting.

While the cupcakes are cooling, you can prepare the strawberry jam. Combine strawberries, sugar, lemon juice, and cornstarch in a small saucepan. Bring the mixture to a simmer, stirring occasionally. Let it simmer until thickened, about 25-30 minutes. Remove from heat and let cool completely before using.

How to prepare the cupcake frosting

For the lemon and strawberry frosting, start by mixing cream cheese and mascarpone in a large bowl until soft. Add powdered sugar and mix until well combined. Divide the mixture in half. Add lemon zest to one half for the lemon frosting, and mix two tablespoons of strawberry jam and red food coloring (if desired) to the other half for the strawberry frosting.

Transfer each frosting into a piping bag and place both piping bags into another piping bag fitted with the desired tip. Decorate the cooled cupcakes with the frosting as desired.

You can serve the cupcakes immediately or refrigerate them until ready to serve.

Hope you will try these amazing Strawberry and Lemon Cupcakes. If you do, make sure to share the photos with me on Instagram.

For more similar recipes check our full collection of Muffins and Cupcakes.

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Chocolate Mint Cupcakes
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Strawberry Lemon Cupcakes

Strawberry Lemon Cupcakes are one of the best summer cupcakes ever. Fruity and refreshing, with a moist crumb, a delicious homemade strawberry filling and a creamy lemon and strawberry swirl frosting.

Course Dessert

Cuisine American

Keyword cupcakes, lemon strawberry swirl cupcakes, strawberry cupcakes, strawberry lemon cupcakes, summer cupcakes

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 servings

Calories 371kcal

Ingredients

Lemon Cupcakes

• 1 stick (113g) butter
• 3/4 cup (150g) sugar
• 3 eggs
• zest from 3 lemons
• 1/2 cup (120g) sour cream
• 1/4 cup (60ml) lemon juice - from 1 or 2 lemons
• 1 tsp (4g) baking powder
• 1/2 tsp (3g) baking soda
• 1/4 tsp (1g) salt
• 1 ½ cup (190g) all-purpose flour

Strawberry Jam

• 10 oz (300g) strawberries
• 1/3 cup (67g) sugar
• juice from half of lemon
• 1 tsp (4g) cornstarch

Lemon and Strawberry Frosting

• 9 oz (250g) cream cheese , room temperature
• 9 oz (250g) mascarpone cheese , room temperature
• 1/2 cup (60g) powdered sugar
• 2 tbsp (30g) strawberry jam
• Red food coloring , optional
• Zest from 1 lemon

Instructions

• Preheat the oven to 350F (180C) and line a muffin pan with paper liners.

Prepare the lemon cupcake batter.

• In a medium bowl combine flour, baking powder, baking soda and salt.
• In a mixing bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, and mix to combine. Mix in  sour cream, lemon zest and lemon juice. Add flour mixture and mix until well incorporated.
• Scoop batter evenly among liners, about 2/3 full each. Bake for about 20-25 minutes, until golden. Transfer to wire rack to cool completely before filling and frosting.

Prepare the strawberry jam.

• The jam can also be made a day or two before to save time and refrigerate until ready to use. In a small saucepan put the strawberries, sugar, lemon juice and cornstarch. Bring to a simmer, stirring occasionally. Simmer until the mixture is thick, for about 25-30 minutes.  Remove from heat and let cool completely before using.

Prepare the lemon and strawberry frosting.

• In a large bowl add cream cheese and mascarpone. Mix until soft. Add powdered sugar and mix until well combined. Divide mixture in two.
• In one half add lemon zest for the lemon frosting. In the other half add 2 tbsp strawberry jam and red food coloring if used.
• Transfer each frosting into a piping bag and place both piping bags into another piping bag fitted with the desired tip and decorate the cupcakes.
• Serve or refrigerate the cupcakes until ready to serve.

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Nutrition

Serving: 1 cupcake out of 12 | Calories: 371kcal | Carbohydrates: 39.3g | Protein: 7.6g | Fat: 21.2g | Saturated Fat: 12.9g | Cholesterol: 100mg | Sugar: 24.8g

The post Strawberry Lemon Cupcakes appeared first on Home Cooking Adventure.