Tuesday, 17 December 2013

Gourmet Sensation vol. 2

Here is another version of my Gourmet Sensation. Don't try to call it 'worse' or 'poor'! ;) You will have problems to stop devouring it ;) It is same easy and same tasty :) 
And - it gets better with time :)

*if powdered:
you will need 2 sachets which need to be combined with milk (the method of preparing it is written on the sachet, you will probably need around 200 ml of milk per sachet)
* if real, fresh, liquid one, to whip it up: 1 packaging(around 330 ml, but it is ok to use more)  + 2 tablespoons of powdered sugar + here I do recommend using some kind of powder that can stiffen the cream (in Poland: śmietan-fix, made mainly of glucose and starch)

  • baking cocoa, to sprinkle the top of the cake (or grated chocolate, preferably dark chocolate, because the cake is really sweet itself)


Briefly, tiers:
  1. biscuits
  2. custard/budyń
  3. biscuits
  4. fudge
  5. biscuits
  6. whipped cream
  7. chocolate/cocoa

* every tier will cover the entire surface of the tin.
  1. Take a rectangular springform cake tin.
  2. Put one tier of biscuits on the bottom of your cake tin.
  3. Prepare the custard and pour it on biscuits (don't wait till it cools down).
  4. Take a pot, pour some water inside, start heating.
  5. Open tins with fudge, put them in the pot. Boil on a low heat (keep looking at it, but nothing bad should happen). Stir from time to time.
  6. Put another tier of biscuits - no need to wait till the custard is cold.
  7. Stir the fudge slowly, check if it isn't burning anyhow (though it shouldn't).
  8. If the water with tins already boils, stir the fudge and turn off the heat. Using for instance a tea towel, take the first tin and a spoon, and pour the fudge on the biscuits. Distribute all over the biscuits. Take another tin and reapeat the action.
  9. Put another tier of biscuits.
  10. Put everything in a cold place or in a fridge, so that it cools down completely.
  11. Prepare whipped cream.
  12. When the cake is cooled down, distribute whipped cream all over the top.
  13. Shortly before serving, sprinkle the top with chocolate/cocoa.
  14. Keep in a fridge.
  15. Bon Appetit! :)

Ciasta bez pieczenia

Sunday, 15 December 2013

Orange-Chocolate Cheesecake

I was pretty unsure about this Cheesecake as I was doing it completely on my own and I was afraid of many, many things. But... I served it and all the guests were stunned! Asking where did I buy it. And they were even more shocked when I told them that I did it on my own :) And everyone, literally, everyone asked for the recipe! That's the best award I could have got for that cheesecake :) So now I'm sharing the secret for a perfect Christmas Cheesecake with You :) 
Some details: This cheesecake has a consistency of a mousse, so it melts on a palate, it's quite refreshing, because of oranges and what is its biggest advantage - it's easy and quick to prepare, because without turning on the oven ;) Enjoy! :)

Bottom of the cake:
  • 200g of chocolate shortbread-like biscuits
  • 80-100g of melted butter

Cheesecake: (all the ingredients must be in a room temperature except for water)
  • 500g of cheesecake cheese (might be vanilla flavoured)
  • 250g of mascarpone cheese
  • 250ml of 36% cream
  • 100-140g of powdered sugar* 
  • 1/2-1 teaspoon of orange extract
  • 100g of orange skin
  • 40g of powdered gelatin
  • 140 ml of boiling water


*About the powdered sugar: here are two nice propositions. First one, is to add a lot of powdered sugar to the cheesecake - around this 140g. If so, the cheesecake mousse is really sweet. But, it is also a good idea, to add only around 90-100g of powdered sugar and after the cake is done, to distribute Royal Icing(recipe is here) on the top of the cake.


  1. Take a springform cake tin. 
  2. Put baking paper on the bottom of the tin.
  3. Take the cookies and crumble them on a very small, sand-like pieces.
  4. Mix precisely with butter. It needs to have a consistency of a wet sand.
  5. Put in a tin, align, make smooth, knead.
  6. Put in the fridge for at least 20 minutes.

  1. In a glass, mix gelatin with hot water and stir till gelatin melts completely. Put aside so that it cools down.
  2. Take a mixer and its bowl. Put cheesecake cheese inside, add mascarpone, cream and mix till completely smooth.
  3. Add powdered sugar and orange extract and mix till smooth again (it is advisable to taste the cheesecake to check if it is sweet enough).
  4. Take a spoon. Take around 3 tablespoons of the cheesecake mixture and mix with gelatin. Stir precisely, it needs to link.
  5. Put the gelatin-cheesecake mixture back in a mixer's bowl. Mix precisely.
  6. Add orange skin and mix again.
  7. Pour on the bottom. Put in the fridge till it stiffens.
  8. If desired - add icing and decorate for example with oranges, anise.
  9. Keep in the fridge.
  10. Bon Appetit! :)

Ciasta bez pieczenia

Saturday, 14 December 2013

Christmas Trees

Ahhh, my favourite muffin dough in one of its creations... :) I bake them only once a year, for Christmas cause of that smell and taste... mmmm! :) entire house smells of cinammon while baking them :) that increases the Christmas atmosphere ;) So - this time - Christmas trees :) They're perfect once baked, wonderful while still hot/warm and still perfect after a day or two ;) Soft, quite wet, mouth-watering :) match a lot of additional ingredients :) Must try ;)
Recipe for the dough comes from this website.
Recipe for the butter-cream comes from this website.

Ingredients (all of them have to be in a room teperature):
  • 3 glasses of flour
  • 1 tablespoon of baking powder
  • 1 tablespoon of ground cinnamon
  • a pinch of salt
  • 230g of butter or margarine
  • 1,5 glass of white sugar
  • 4 big eggs
  • 2 teaspoons of vanilla extract
  • 1 and 1/4 glass of milk (3,2%)

  • 4 egg whites
  • 1 glass of white sugar
  • a pinch of salt
  • 300g of butter, in a room temperature, chopped into small cubes
  • vanilla extract
  • green food colouring (in a gel or powder, not in a liquid)

  • Sprinkles

Preparing muffins:
  1. Prepare muffin tins, or any other desired tin (but if it is a metal tin, where you can't put paper muffin cases, it needs to be greased)
  2. Take a bowl, put flour, baking powder, cinammon and salt inside.
  3. Take a mixer and its bowl, put butter and sugar inside, start mixing to get a fluffy, bright mixture.
  4. Add eggs, one after another, mixing after every single egg.
  5. Add vanilla extract and mix again.
  6. By turns: add some 'dry' ingredients (flour with baking powder, salt and cinnamon), mix, add some milk, mix and again, dry ingredients, milk... till all of them are mixed in a bowl.
  7. Put in previously prepared tins (not full, 1/2-3/4 of its height).
  8. Put in the oven and bake in 180C for around 20 minutes (check, by using a toothpick).
  9. Cool down (at least before putting the cream ;) )

Preparing buttercream:

  1. Take egg whites, mix with sugar. Prepare a 'bath' for them.* Keep stiring and heating the mixture over boiling water till the sugar completely melts.
  2. Cool down the mixture if it got hot. 
  3. Put in the mixer's bowl and beat, around 10 minutes to get white, shiny, stiff a meringue.
  4. Start adding the butter, one piece after another, mixing after adding every piece. While adding it may look like it is curdled, but don't panic, it's perfectly fine :) (although I did panic, so you are justified if you did panic as well ;)
  5. When the mixture is stiff and all the butter is mixed, add vanilla extract and food colouring, mix.

Preparing Christmas Trees:
  1. Take a pastry bag with a star-like tin nozzle, put the buttercream inside and start distributing on the muffin.
  2. Start from the middle of the muffin and making circles go it its edge.
  3. Decorate with additionals.
  4. Bon Appetit! ;)

*A bath is simply boiling the ingredients, but not boiling them in a water, but keeping them in a bowl over a steam.

Wigilia 2013Świąteczne prezenty

Thursday, 5 December 2013

Tart Tatin

I've hardly made a picture of that cake! I would say it's the second best cake I've ever eaten after Gourmet Sensation. Deriving from France, Tart Tatin is a cake for a fans of 'wet' cakes with lots of fruit and little dough. Very sweet, thanks to caramel and very fruity, thanks to soft apples with a scent of cinnamon. Fantastic and absolutely mouth-watering, if you're willing to take up a challange and give it a try :) I do recommend! :) 

Before baking:
  • Do not use springform cake tin to prepare it, because the apple juice + butter-sugar mixture will leak, while heating on the stove as well as in the oven so the tart won't be prepared adequately and overturning will be a disaster.
  • Choose only big, round, beautiful apples, with no spots.


  • 200g of flour
  • 20g of sugar
  • pinch of salt
  • 100g of butter, cut into cubes (soft, in a room temperature)
  • 1 egg yolk
  • 2 tablespoons of water
  • 6 big, beautiful, round apples
  • 150g of sugar
  • 150g of butter
  • 1-2 teaspoons of cinnamon
  • vanilla ice cream
  • mint leaves


  1. Take a mixer and its bowl. Put flour, sugar, salt, butter and egg yolk inside. Mix/knead till the dough is formed. While mixing add water.
  2. When the dough is formed, cover the cake with foil and put inside the fridge for around 30 minutes.

  1. Choose big apples in a similar size. Wash and peel all them, cut and throw away the kernels. Cut into wedges (or so-called 'boats' ;) around 8 pieces/1 apple)
  2. Take a tray, put it on the stove. Add butter, melt it on a very low heat. Add sugar, stir.
  3. Boil, for a quite long time, keep stiring, till it starts getting gold, to prepare a caramel (be very very careful with that, it's extremely hot, do not taste it during preparing and do not touch!). Turn  it off, put aside for 5-10 minutes.
  4. Choose the most beautiful apple wedges, start putting them on the tray, making a round pattern, like a fan, putting one piece slightly on another one, starting from the edge of the tray, to the centre of the tray. This first layer is very important, it needs to be done really precisely, because after all, this is the top of the cake. Sprinkle the first layer with cinnamon. Put another layer, sprinkle with cinnamon, etc. till all the apple wedges are used.
  5. On a very low heat, start boiling it again, covered with a lid, for around 5 minutes till the caramel covers either only the first one or all of the apple layers.
  6. Take out from the stove.
  1. Take the cake from the fridge, roll out on sprinkled with flour kitchen's surface and put it on the top of the apples. Edges which are too long roll inside.
  2. Tn the middle of the cake dough make a small hole, a 'chimney'.
  3. Put in the oven for around 20-25 minutes till the top is gold.
  4. Take it out from the oven, let it cool down a little. (around 10 min.)
  5. Using a knife, cut it out from the tray.
  6. Put a big plate on it, hold it tight and very quickly overturn.
  7. Gently take the tart out of the tray.
  8. Serve for example with vanilla ice cream and mint leaves.
  9. Bon Appetit!! :)

Saturday, 30 November 2013

Warming Up Lemons

Are you a person who freezes when the temperature falls below 10C? And a real horror starts when it falls below -10C? Are you slowly getting more and more hopeless trying to warm yourself up? Well - here is a perfect idea for an evening warm up, when you don't need to bother about driving anywhere (cause we all remember, no driving after alcohol :) ). These lemons are just a perfect match with a hot tea, during a cold, winter evening :) Easy, cheap, really works :) If you are not an adult or you would like to give it to your children - prepare it without Rum.
Why didn't my grandparents tell me about it earlier? Or - why didn't I think of it earlier? Well... better late than never ;)

Before preparing:
  • Make sure your lemons are scalded precisely.
  • Lemon's skin may give a little bitter taste, so the skin can be peeled to avoid it.

  • 0,5kg of lemons (4-5 lemons, choose those with thin skin, beautifully yellow, with no darker spots)
  • 100-150g of honey
  • 20-40ml of Golden Rum (or more, depending on a personal taste)
  • 1-2 teaspoons of sugar (optionally)

  1. Prepare a clean jar.
  2. Wash lemons and scald them with hot, boiling water.
  3. Cut both edges of every lemon, throw them away.
  4. Cut lemons into slices, put inside the jar.
  5. Take a glass, put honey inside, add Rum(optionally) and stir precisely.
  6. If desired - add sugar and stir till it melts.
  7. Pour the mixture to the jar with lemons.
  8. Close the jar and leave it in peace for 2-3 days.
  9. It is good to shake the jar from time to time (for example once a day).
  10. Bon Appetit!! :)

Sunday, 24 November 2013

W-Z Cake

A very tasty, classic chocolate-cream cake :) Looks very elegant, might play a role of a small birthday cake :) might be prepared both in adults' version (with alcohol) or without. Both mouth-watering! :)
The recipe from the sponge cake comes from this website.
And some other parts from this one and this one.


Sponge Cake: (it is good for a springform cake tin but for rectangular it is adviced to double these ingredients)

  • 7 eggs
  • 1 glass of sugar
  • 2/3 glass of baking cocoa
  • 2/3 glass of flour

Whipped cream:
  • 1 litre of 36% cream
  • 1/4-1/2 glass of sugar
  • 2-3 teaspoons of gelatin
  • half of the glass of hot water

Chocolate topping:
  • 100g of dark chocolate 
  • 100g of milk chocolate 
  • 50g of butter 
Optional Ingredients:
  • almonds
  • whipped cream
  • nuts
  • cherry liqueur
  • plum/cherry jam
  • around 1kg of cherries (fresh, frozen or from the liqueur)


Sponge cake:

  1. Take a tin. Grease it(entire tin) and put baking paper inside (only on the bottom). Put aside.
  2. Take a small bowl. Mix flour and cocoa inside, very precisely. If needed - sieve.
  3. Start preheating the oven to 170C.
  4. Take a new bowl. Separate egg yolks from egg whites, so that the whites remain in a bowl and whites in a glass (for example).
  5. Stir the yolks precisely and put aside.
  6. Beat the egg whites on a low rotation for 2-3 minutes till the foam appears. Gratually increasing the rotation of the mixer start adding the sugar, one tablespoon after another. Generally, beat the whites for 10 minutes.
  7. Slowly start adding egg yolks (step by step, one needs to link precisely before adding another part of the yolks).
  8. Divide mixed flour and cocoa into 3 parts. Add it to the mixure, step by step, very carefully (not to destroy the foam) stiring with a big spoon very precisely (the flour on the bottom of the bowl tends to remain unmixed/unlinked). 
  9. Pour the cake to previously prepared tin.
  10. Bake for 30-40 minutes (till the toothpick is dry) in 170C.
  11. After that time, take it out from the oven and throw energetically on the kitchen's surface. Cool down.
  12. When cooled down, cut into 2 equal pieces using a knife or for example a thread.
  13. It is advisable to put it back in a tin, if possible.

  1. If desired - take a jam and (optioanlly) mix it with alcohol and cherries. 

Whipped cream:
  1. Make sure the cream is very cold.
  2. Take the glass with hot water, put gelatin inside, stir till it melts. Cool down (it needs to be a liquid after cooling down, if needed - add a little water).
  3. Take a mixer and its bowl. Put the cold cream inside, add sugar, start beating - around 10 minutes. Add cooled down gelatin (make sure it is still a liquid). Mix precisely. 
Chocolate topping:
  1. Take a pot, put butter inside. 
  2. Melt the butter on the lowest heat. 
  3. Add chopped chocolates, heating or not, but stiring all the time, carefully so that it doesn't burn. 
  4. Stir and cool down a little.
Preparing the cake:
  1. Take the first piece, sprinkle with liqueur (optional), put jam(with or without liqueur, but it's still optional) and cherries (optional) on it. Put whipped cream. Add cherries on the top(optional). 
  2. Take the second piece of the cake, sprinkle with liqueur (optional), put jam(with or without liqueur, but it's still optional)on it and put on the first piece of cake.
  3. Pour previously prepared chocolate on the entire top.
  4. Put in a fridge for at least 2-3 hours.
  5. Before serving, it is a good idea to decorate the cake with whipped cream, cherries, almonds etc.
  6. Bon Appetit! :)

Friday, 15 November 2013

Pumpkin Cookies

Something nice, really tasty and oh, okay, let's say it - quite healthy ;) in their taste they are very similar to carrot muffins I've baked a couple of times (before the blog was born, but no worries I'm sure that wasn't the last time I baked carrot muffins) and that's probably because of the nutmeg. 
What's more interesting when my little toddler naphew came and asked for a cookie I gave him one of these.. Surprisingly he devoured it and came back asking for more! 
Is there any more encouragement needed? Or any more proof that this is tasty? I hope not! :)
Recipe comes from KwestiaSmaku.


  • 50g of butter
  • 1/3 glass of brown sugar
  • 1/3 glass of white sugar
  • 1,5 glass of flour
  • 3/4 teaspoon of baking powder
  • 3/4 teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of nutmeg
  • A pinch of salt
  • 1/4 glass of oil
  • 2 eggs
  • 200g of tinned pumpkin pieces
  • 1 jar of plum jam


  1. Take the pumpkin. Drain it off and mash, using for example a blender.
  2. Take a mixer's bowl. Put chopped butter, brown and white sugar inside. Put aside.
  3. Take a bowl, put flour, baking powder and baking soda inside. Add cinnamonn, nutmeg and salt. Mix precisely.
  4. Mix butter and sugars for around 2-3 minutes. After that time, gradually start adding oil, mixing all the time. 
  5. Continue mixing, add one egg, when it links, add another. 
  6. Add pumpkin puree, mix till smooth.
  7. Add bowl with flour and spices, mix till everything links.
  8. Put in the fridge for at least 1 hour.
  9. At the end of that 1 hour's time, start preheating the oven to 180C.
  10. Take the baking tray, grease it and put baking paper on it.
  11. Take a baking syringe or a baking sleeve, put some of the dough inside and start making small cookies on the baking tray.*
  12. Put in the oven and bake for 10-15 minutes, till the cookies grow and get gold.
  13. Cool down.
  14. Take two of them, put plum jam between.
  15. Bon Appetit! :)
* Honestly, I put some dough in mini tartin tins - yes, shape is different but taste - same good :) 

Thursday, 14 November 2013

Sweet Semolina

Sweet semolina could be the second name of (dessert) simplicity. This timeless and delightful dessert will always satisfy both children and adult's palates :) Honestly, there is no sophisticated recipe, if you have never tried it, this is a must-try!
Recipe from... genes? I have no idea... :) it's like preparing cornflakes for breakfast :)


  • 800ml of milk
  • 110g of semolina(or farina, or grit)
  • caramelized apples*
  • cheery (or other) jam
  • almonds
  • .... :)

  1. Prepare around 6 dessert bowls.
  2. Take a clean pot, put all the milk inside, start heating on a low heat, not to burn the milk.
  3. When milk starts boiling, gradually start adding the semolina, stiring energetically all the time, to avoid lumps.
  4. Boil for around 2-3 more minutes, then distribute prepared grit to all the dessert bowls. 
  5. Put chosen additionals on the top of every dessert bowl.
  6. Bon Appetit!

*How to prepare caramelized apples?

  • 3-4 apples (usually 1 apple per 1 person is enough)
  • 2 tablespoons of water
  • 1-2 tablespoons of brown sugar
  • 1-2 teaspoons of cinnamon

  1. Wash the apples, peel and cut into wedges.
  2. Take a pot, put water and apples inside, start heating.
  3. After 3-5 minutes add sugar and cinnamon. Stir from time to time.
  4. Boil for another 5 minutes.* Turn off the heat.
  5. Bon Appetit! :)
* The longer the apples are boiling the softer they become and they start falling into very small pieces.

Wednesday, 13 November 2013

Puff Pastry With Chicken

Well this recipe was born out of my curiosity and a need of trying something new with puff pastry that... may not appear to be edible ;) Surprisingly, it appeared to be very tasty :) What is it? My mum said it looks like a chicken mummy ;) Seriously speaking, this is stiffed with vegs and spicy chicken crunchy puff pastry :) worth trying!

  • Puff pastry*
  • 500g of chicken breasts
  • 500g of mushrooms
  • 1 onion
  • 1,5-2 peppers (not necessary red one)
  • mascarpone/philadelphia (cream) cheese
  • a couple of cheese slices (2-3 per one)
  • spices: salt, pepper, cayenne, oregano, basil
  • 1 egg, beaten

Optional ingredients:
  • green/black olives
  • tomatoes (preferably dried)
  • zucchini
  • courgette
  • carrot
  • instead of an onion - a leek
* depending on a number of people eating there might be 2 packagings of puff pastry needed

  1. Wash, peel (if necessary) and chop all the vegetables into cubes (zucchini, courgette and carrot might be cut into slices, though it doesn't matter that much).
  2. Wash and cut chicken breasts into thin slices, season both sides with all the spices.
  3. Take a frying pan, grease, put mushrooms and onion/leek, zucchini, courgette and carrot on it. Start frying, till bright gold (3-5 minutes). Turn off the heat, put aside till it cools down.
  4. Prepare puff pastry, as the picture shows. (These pieces can be shorter, then, instead of 2-3 big ones, it is possible to get 4-6 smaller ones). It is good to leave the puff pastry on its paper (it's easier to move it later on the baking tray).
  5. Start preheating the oven to 180C.
  6. Add peppers to the frying pan and other additionals if desired.
  7. Take the first piece of puff pastry. Distribute cream cheese on the bottom, put cheese on it, add chicken and 'sprinkle' with all the vegs. Cover with another pieces of cheese. Do up, like shoelaces. Repeat with all the pieces of puff pastry.
  8. Take the beaten egg, put some on every top of prepared puff pastry chicken. 
  9. Put in the oven for 25-30 minutes. If the top starts burning, cover the top with foil.
  10. Bon Appetit!

Tuesday, 5 November 2013

Barley Soup (Krupnik)

Well-known Polish soup, boiled on vegetable/chicken stock with barley :) So easy, standard, tasty and filling, great for children :) 
Recipe from my Mum :)

  • 3 litres of water
  • 500g of chicken breasts
  • 3-4 big carrots
  • 5 potatoes
  • 1-2 parsleys
  • 1/2 or 1/4 of a celery
  • 1/2 onion or 1 green part of a leek
  • 3-4 bay leaves
  • 3-4 allspice pieces
  • 150-200g of barley
  • 4 tablespoons of ghee
  • 1-3 teaspoons of black, ground pepper
  • 1/2 teaspoon of salt
  • vegeta
  • chopped parsley(green part, leaves) or dill (optional, though worth adding)

  1. Take a big pot. Put water inside.
  2. Wash chicken breasts, cut into cubes, add to the pot, sprinkle with salt and pepper. Start boiling (around 10-15 minutes on an average heat).
  3. Using a spoon take out the 'foam' from the top of the soup and throw it away.
  4. Wash all the vegetables. Peel and throw away the skins.
  5. Cut carrots, parsley and onion/leek into slices, potatoes and celery into cubes.
  6. When the water in the pot boils, add onion/leek to the pot, chopped celery and parsley. Boil for 15 minutes on an average or low heat.
  7. Add carrots and potatoes and continue boiling.
  8. Add 3-4 tablespoons of ghee, bay leaves, allspice and barley. Stir and keep boiling. Stir all the time for 5 minutes so that the barley doesn't burn.
  9. Boil for 30 minutes and - if needed - season with vegeta and pepper.
  10. Add chopped parsley or dill. It is also possible to sprinkle a particular plate with parsley or dill, it's not necessary to add it to the entire pot with the soup.
  11. Bon Appetit! :)

Sunday, 3 November 2013

Official Facebook Profile

I do invite You to visit and like my Official Facebook Profile, where You can receive information about the latest recipes: 
(click on the link below)

Piña Colada Cake

Well I decided to make a birthday gift for myself. What could it be? Self-made cake seemed to be a perfect idea :) And so it was :) Soft sponge cake, refreshing pineapple, mouth-watering, sweet cream and tongue tickling shredded coconut. What else do a palate need? ;)
Recipe comes from Kwestia Smaku.

Some useful tips on 'before baking':
  • It is better to use fresh pineapple, not tinned one.
  • While mixing the sponge cake, remember to mix only in one direction!
  • It is possible to prepare the sponge cake one day earlier.
  • Actually, preparing the entire cake one day earlier is a fantastic idea - the cake is getting better and better with time! 
  • A good idea to cut the sponge cake is to use a thread.
  • It is possible to prepare that cake in non-alcohol version - don't impregnate the sponge cake with anything.
  • If the coconut liqueur is unavailable, it is also a good idea to use rum.
  • Instead of ricotta cheese it is possible to use ground curd cheese.
  • About coconut milk: shake before opening the tin. If there is a transparent liquid - highly probably this coconut milk is useless and preparing the coconut cream will be impossible. It needs to be white, milk-like liquid, as the title says: 'coconut MILK' not 'coconut water'.


Sponge Cake:

  • 7 eggs
  • 1 glass of sugar
  • 1 glass of flour
  • 1/3 glass of potato flour
Pineapple Mousse:
  • 2 pineapples
  • 2 tablespoons of coconut liqueur
  • 2 flat tablespoons of potato flour
Coconut Cream:
  • 1 (400ml) tin of coconut milk
  • 1/4 glass of coconut liqueur
  • 1 glass of sugar
  • 500g of mascarpone cheese
  • 250 g of ricotta cheese
Impregnating the sponge cake:
  • 6-9 tablespoons of rum
  • Shredded coconut
  • pineapples leaves (if they are in good visual condition)


Sponge cake:
  1. Take a springform cake tin, grease it and put the baking paper on the bottom. Grease the sides of the tin.
  2. Take a bowl, mix flour with potato flour inside.
  3. Start heating the oven to 170C.
  4. Take a mixer and its bowl, separate egg whites from yolks so that egg whites are inside the mixer's bowl and yolks are - for example - in a glass.
  5. Stir the yolks. Put aside and leave the spoon inside the glass.
  6. Start beating the whites on a low rotation for 2 minutes. 
  7. After those 2 minutes start adding sugar (gradually, one tablespoon after another).
  8. Continute beating the whites on the highest rotation till stiff and shiny (around 7-10 minutes).
  9. Without stopping the mixer, start adding the yolks (gradually, one spoon after another - another goes when the previous links perfectly with egg whites).
  10. Stop the mixer.
  11. Divide flours into 3 parts and add first part to the mixer's bowl. Stir very gently (not to destroy the foam) with a spoon till it links. After that, add the second part, stir and the third - stir again. (It is very important to stir slowly and precisely cause very often, in the middle or on the bottom of the bowl there is unlinked flour).
  12. Pour the dough into previously prepared springform cake tin and bake for around 35 minutes in 170C.
  13. After that time take it immidiately out of the oven, and throw on the kitchen's surface. Cool down.
  14. When the cake is cold take a knife and cut the sides very near to the springform cake tin side, so that the cake can be taken out easily from the springform cake tin.
  15. Now cut the sponge cake into 3 parts - using a knife or a thread.
Pineapple Mousse:
  1. Cut the pulp, throw away the skins and hard, middle parts of both pineapples. 
  2. Take one pineapple, cut the pulp into cubes and put inside a pot, add liqueur and start heating on a low heat for around 30 minutes, stiring from time to time not to let it burn. 
  3. Cut the second pineapple into cubes as well and put aside.
  4. Mix (using for example a blender) the boiled pineapple, add the second pineapple cut into cubes and start heating again. 
  5. Take a glass, put a little water inside. Add potato flour, stir.
  6. Add potato flour from the glass to the pot with pineapples. Boil till the mousse becomes really thick, like a jam.
  7. Cool down.
Coconut Cream:
  1. Take a pot. Put coconut milk and liqueur inside, add sugar and stir till the sugar melts.
  2. Boil on an average heat for around 30-40 minutes till the substance getsreally thick (like a gum).
  3. Cool down a little bit (it can't be cooled down completely cause it will be impossible to use it).
  4. Take a bowl, put mascarpone and ricotta cheese inside. 
  5. Using a mixer, mix it on a slow rotation. One spoon after another, keep adding coconut 'gum' while still mixing everything on a very slow rotation and make sure it links with both ricotta and mascarpone.

Preparing the cake:
  1. Put the bottom sponge cake piece on a desired plate (it won't be possible to change the plate after preparing!).
  2. Sprinkle with rum, put 1/2 of the pineapple mousse on it and 1/3 of the coconut cream. 
  3. Put another piece of sponge cake on it. Sprinkle with rum, put the rest of pineapple mousse on it and 1/2 of the coconut cream (leave 1/2 of the coconut cream for the sides and the top of the cake).
  4. Put the last piece of sponge cake on the top, sprinkle with rum, put coconut cream all over the cake - top and sides and sprinkle with shredded coconut (unlimited technique).
  5. Decorate the top of the cake with the pineapple leaves - if possible.
  6. Keep closed in a cake box, in the fridge.
  7. Bon Appetit! :)

Wednesday, 30 October 2013

Caramel Brownie

We had a small family party last week, so I was preparing a big pineapple cake (recipe later ;) ) and simultaneously I was looking for something in totally different, opposite taste to my fresh, fruit, light sponge cake. That's when I found that recipe. Believe me, that's the best brownie I've ever eaten! Cruelly tasty, extremely chocochocolate with light, caramel cream, caramel sauce and crunchy peanuts. 
Precious advice: cut into small pieces. Thanks to that remorses for eating the cake are smaller ;)
I do recommend preparing it! ;)
Recipe comes from Kwestia Smaku

Chocolate cake:
  • 200g of at least 70% dark chocolate
  • 200g of butter
  • 3 eggs
  • 220g of sugar or powdered sugar
  • 120g of flour
Caramel Cream:
  • 67g of butter
  • 1/2 glass of sugar
  • 1/2 glass of water
  • 2 glasses of powdered milk
  • 100g of roasted peanuts
  • 25g of mascarpone cheese
Caramel Sauce:
  • 67g of butter
  • 1/3 glass of sugar
  • 1/2 glass of 36% cream
  • 4 full tablespoons of glucose
  • 150-200g of roasted peanuts

  1. If you haven't found roasted peanuts, take a frying pan, put some peanuts on it, so that they cover the entire surface,and fry for few minutes till the colour is gold. 
  2. Take the smallest rectangular tin you have, grease and cover with baking paper. I used springform cake tin, as it was my smallest one. And I do recommend using it, it will be very useful at the end, unless you have rectangular with removable sides. Of course it is possible to use bigger tin - but then all the ingredients need to be doubled. 

Brownie cake:

  1. Take a double-bottom pot, put chocolate and butter inside, melt on a very low heat, stiring all the time (keep observing it, it starts burning very quickly! it needs to be a liquid). Put aside to let it cool down. 
  2. Take a mixer and its bowl, put eggs and sugar inside, beat for around 7-10 minutes to get a bright, fluffy foam. 
  3. When the chocolate is cooled down, start pouring it slowly to the beaten eggs, mixing all the time on the slowest mixer's rotation. 
  4. Add flour, mix on the slowest rotation till it links. 
  5. Pour the dough to previously prepared tin and bake for 25 minutes in 170C. 
  6. After 25 minutes, take it out from the oven, cool down, in the tin.

Caramel Cream:

  1. Take a pot, put butter inside, melt. Add sugar. Keep heating, on a low heat, stiring from time to time. Be careful not to burn it. 
  2. When the sugar will start getting gold, add (be careful ! ) water and stir till the sugar melts again. 
  3. Cool down a little and add powdered milk, gradually, stiring after every adding or mixing it. 
  4. Add mascarpone and mix - again, using a blender of mixer (yes, it will be very thick). 
  5. Chop the peanuts and add to the cream. Stir, using a spoon.

Caramel Sauce:
  1. Take a pot, put butter inside, melt. Add sugar. Heat on a very low heat, stiring all the time. 
  2. When the sugar will start getting gold, add (be careful ! ) 36% cream. 
  3. Boil for a while, till the sugar melts again. 
  4. Cool down a little, add glucose, stir, cool down completely.

Preparing the cake:
  1. When the brownie cake is cooled down, take it out from the tin, cut across using a knife or a thread. Gently put one piece aside. 
  2. Put one half of the caramel cream all over the 'bottom piece' of the cake. Put the second piece of the cake on it. 
  3. Put the second half of the caramel creme all over the second piece. 
  4. Now - advisably - put the cake back in a tin. 
  5. Sprinkle with peanuts. 
  6. Pour the caramel sauce all over the top (that's the moment when springform cake tin is perfect - nothing spills out) 
  7. Put in the fridge for at least an hour so that everything stiffens. 
  8. Take the cake out of the fridge, take out the side of the tin (blessed springform cake tin), cut into small pieces. 
  9. Bon Appetit! :)