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Cake with lemon, chocolate and coconut


For cream I included the chocolate along with the milk. When the chocolate was melted I let it cool a bit, then I mixed it with mascarpone. I left the cream in the fridge overnight.

For sheet I mixed the butter with the brown sugar, then I added the eggs one by one, mixing well to incorporate them. I put half the amount of flour and mixed well. I added the kefir, lemon juice and peel, the rest of the flour, the coconut and the baking powder and I mixed carefully so as not to remain lumpy. From this composition I took a few spoons for 3 muffins. I distributed the rest of the composition in 4 trays with a diameter of 18 cm (you can bake a single top and cut it later, but I don't get the equal cut). Bake at 180 degrees Celsius until lightly browned.

When the sheets were ripe, I took them out of the trays and let them cool. I mixed the cream for 1-2 minutes, then I assembled the cake, covering the chocolate cream sheets one by one.

I decorated it with coconut and grated lemon peel.


Coconut cake and white chocolate ganache with Green Sugar

Yes, that means it's sugar-free. We prepared this cake for Teo's birthday, and although we had fun with the little adventure, it was enjoyed with great appetite! Happy Birthday love!

I chose to prepare a very fluffy cake top, with a small amount of wheat flour, syruped with a simple syrup, with lemon flavor. The lemon aroma highlights the coconut very well, try it and you will see.

Other recipes with coconut

For the cream, I prepared a white chocolate ganache, which I used white chocolate coins with Green Sugar.

To balance the flavors, I added berries over the cream, and the cake was covered in fresh cream sweetened with Green Sugar powder.

A diet cake, but without compromising on taste or appearance! May my recipe be useful to you!

Thank you, Green Sugar, for the products with which we were able to prepare this sugar-free dessert!


Lemon cake

Intense aroma of lemon, a dessert that can not be missed from family meals or festive meals. Extremely tasty and fluffy, try the recipe.

Preparation time:

Servings:

Ingredient:

Preparation instructions

Countertop preparation

Whisk the egg whites with a pinch of salt.

Gradually add the sugar and mix continuously until it dissolves completely.

We mix the yolks with vanilla and oil.

Over the yolk composition add the beaten egg whites and mix.

Gradually add flour + baking powder and mix, from bottom to top, until completely incorporated.

The obtained composition is poured into a form (18 cm) greased with a little oil and lined with baking paper.

Put the form in the preheated oven at 180C for

After baking, remove from the pan, allow to cool completely and cut into three uniform parts.

Cream preparation

Vanilla cream is homogenized with butter (both at room temperature), gradually add lemon curd and mix.

We will get a homogeneous and fluffy cream.

Syrup preparation

Stir the sugar vigorously with water, juice and lemon peel. Strain before use.

Cake Assembly

On a plate add 2-3 tablespoons of syrup and place the first sheet on the countertop (base).

Syrup and add some of the cream. Spread evenly over the entire surface with a spatula and place the second sheet.

Press lightly, syrup and spread the second layer of cream.

The third sheet is lightly syruped on the inside and placed over the cream layer.

Press lightly and syrup the entire surface.

The formed cake is covered in a thin layer of cream and placed cold (minimum 1 hour).

For decoration & # 8211 gelatin is hydrated in cold water

10 min. Melt lightly on a steam bath then place on a cool surface.

Mix with lemon curd and mix until you notice that it becomes like a sauce.

Put it in a paper cone, cut the top and lightly decorate the surface of the cake.

The excess composition is removed after it hardens completely.

Sprinkle the chocolate decoration on the edge of the cake and place the whipped cream on top.


Coconut cake & fasting recipe

The coconut cake is very easy to prepare. I use a recipe I received a few years ago from my mother-in-law. I recommend you try it too if you want to surprise your family with a tasty dessert.

Dough ingredients:

  • 300 ml coconut milk, 120 gr sugar
  • 80 g of sunflower oil, 2 teaspoons lemon juice
  • 30 gr cocoa, 250 gr wheat flour
  • 15 gr baking powder, 1 sachet of vanilla sugar
  • 1 coconut, 650 ml boiling water

Cream ingredients:

  • 300 ml coconut milk
  • 2 teaspoons sugar, 35 g cornstarch
  • 1 banana, 1 tablespoon lemon juice
  • 1 sachet of vanilla sugar, 1 tablespoon of cocoa
  • 80-100 gr coconut flakes

Method of preparation:

Chop the coconut in a blender. Add boiling water, mix and leave to cool. After cooling, strain and add water to the resulting milk to obtain 600 ml of liquid.

Add 300 ml of coconut milk, sunflower oil and lemon juice. Mix well. The dry ingredients (sugar, cocoa, wheat flour, vanilla sugar and baking powder) are all mixed in a bowl. It is then added to the bowl with liquid ingredients. Mix everything very well.

Pour the dough obtained in a round tray (diameter 21 cm) and bake for about 40 minutes at a temperature of 170-180 degrees. Then remove from the oven and leave to cool.

Now you can prepare the cream. Pour 200 ml of coconut milk into a saucepan and bring to a boil. Add sugar and vanilla sugar. Add cornstarch to the remaining milk. Mix well, then pour in hot milk. Stir occasionally and boil for about 30 seconds.

Add half of the coconut flakes in the milk and leave the cream to cool.

Meanwhile, give the banana through a fine grater, add 1 tablespoon of lemon juice and put in cold cream. Mix everything with a mixer. Then add cocoa (optional).

Cut the top of the cake and crumble. Then cut the worktop into two equal parts.

Put the first top in a tray and spread the coconut cream evenly. Cover with the second tray, over which sprinkle the crushed dough mixed with the remaining coconut flakes. Put the cake in the fridge for a few hours, after which you can cut it. Good appetite and increase cooking!


Lemon, chocolate and coconut cake - Recipes

raw chocolate & # 8211 400 g

Melt the butter and cocoa mass in a thermomix or on a bain-marie. Then mix in a blender with honey until a liquid consistency is obtained. 100 g of the obtained composition are put in the freezer to harden and added to the composition of the countertop, and the rest is kept liquid for the cream.

Countertops
7 dates
3 figs
450g soaked almonds
150g Romanian walnut
100g solid raw chocolate

50g oats
1 pinch of salt
1 tablespoon honey
All ingredients are mixed, except oatmeal. These are added at the end and mixed very little. The obtained paste is shaped in the shape of a cake.

cream in two colors
450g soaked cashews
1 avocado
150g coconut oil
150g cocoa butter
4 tablespoons honey
juice from 2 oranges
1 pinch of salt
3 or 4 tablespoons of lucuma
50g hot chocolate for decoration
All ingredients are mixed and chopped (blender), less than 25 grams of cocoa. After they have been homogenized, the composition obtained is divided in two. To one side add the 25 grams of cocoa. Darker cream is added over the counter and left in the freezer for 15 minutes. Then add the second cream, lighter. Put the 300 g of liquid chocolate (left over from the first recipe) to get a pleasant pattern. When everything is ready, leave it in the freezer for another 4 hours.

If you want to simplify the recipe, mix all the ingredients in a blender and get a single cream. Add over the counter and leave in the freezer for 4 hours.

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Base: 3 bananas 200 grams of coconut butter 200 grams of softened cashews 250 grams of honey 5 grams of vanilla All ingredients are mixed until smooth. Add 1 teaspoon of lemon juice and 1 teaspoon of spirulina to the ice cream base and then blend.

Raw-vegan berry cake

quantity: 2.5kg top: 2 cups almonds 2 lg honey 1 salt powder 10 dates 3 large figs all ingredients are mixed in a blender. cream: ½ kg berries 250 g coconut oil 1 cup cashew soaked overnight honey to taste (about 4.5 lg) ½ cup warm water all ingredients mix in blender. place the worktop in a tray and press lightly.

Cabbage rolls

[yumprint-recipe] 1 serving / 6 pieces (155 gr) the thing is as follows: roll up your sleeves well, take a deep breath and… the delight begins. you also have to listen to a song with tulnic inflections. good, now let's focus on the ingredients: almonds - 19.8 gr walnut - 19.8 gr buckwheat -.

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Chocolate and vanilla cake

countertop: 450 almonds 5-6 dates 3-4 figs cream: 250g avocado 200g oil 50g cocoa butter 220g honey (to taste) 70-80g orange juice 50 grams coconut 1/2 teaspoon vanilla 1 powder white cream salt: 250 grams cashew 200 grams of coconut oil 80 grams of cocoa butter 220 grams of honey 50-70 grams of lemon 1 piece orange peel 1/2 teaspoon vanilla Garnish with liquid chocolate Enjoy!

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Lemon cake

top 2 cups soaked almonds 8 dates 2 figs 1 salt (powder) 1 tablespoon honey mix everything in a blender until caramelized, put in a form and sprinkled with coconut flakes. cream 2 cups cashews 2 grated lemons + their juice 1 piece lime 3 tablespoons honey 4 g vanilla 300 g coconut fat ½ teaspoon turmeric put in.


Snowman Cake Preparation White cake with lemon cream

Prepare 4 hemispherical bowls with diameters of 11 and 7 cm, respectively, which are greased with butter and powdered with flour. Preheat the oven to 175 degrees Celsius. Sift together the flour, salt and baking powder. Put the milk and egg whites in a bowl and mix with a whisk. Mix the butter with the sugar until a cream results. Add, in turn, in this order: 1/3 of the dry mixture, ½ of the milk + egg white mixture 1/3 of the dry mixture, the rest of the milk + egg white, and at the end the last third of the dry mixture.

Pour the composition into molds, level and place in the oven. After 20 minutes, the toothpick test is done on small bowls, which will bake faster. When the little ones are ready, take them out of the oven, and leave the rest until the toothpick comes out clean. It took me about 25 minutes for the small bowls and 45 minutes for the big ones.

Allow to cool, then remove the tops from the molds and place on a wire rack.


How do we prepare chocolate and coconut cake?

It is a simple cake and very easy to make.

For starters we will make the balls because we will need to put them on the counter before putting it in the oven.

So, mix the ricotta well with the two tablespoons of sugar over which we will gradually add the coconut flakes.

Homogenize the mixture and start to form some balls from it that we will put in the fridge until we prepare the top.

For the top, mix a little whole eggs with the salt powder, then add the sugar and continue mixing until they start to look frothy and start to turn white.

Sift flour over them, mix and add the cocoa powder.

Mix well, add the baking powder, mix and pour the obtained composition in a round tray (20cm) lined with baking paper.

In the countertop we will arrange some balls (we will keep balls for decoration), then we will put the tray in the preheated oven at 170 degrees Celsius, for about 30 minutes, until it passes the toothpick test.

When the cake is ready, take it out of the oven, let it cool then glaze it with chocolate and decorate it with the remaining balls and coconut flakes.

The chocolate and coconut cake is a simple dessert, not expensive, effective and delicious.

Try this recipe, it's worth it!

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.


Raffle cake with mascarpone and coconut

Beat the whipped cream with the whipped cream hardener and coat the cake. After the cream has cooled, add the coconut and whipped cream. Recipe Cake with mascarpone and coconut (video recipe). Coconut cake and chocolate cream, in two variants. Which coconut cream is good, how much sugar is added, what are the secrets. I've heard of coconut cream and I like coconut in general, so I haven't. Cake with biscuits, pineapple, coconut cream, finesse and whipped cream.

The tasty Coconut and Raspberry Cake is an incredibly tasty festive cake. Cream of fresh white chocolate coconut :. Gladiator cake with white chocolate cream and dark chocolate cream. Rafaello cake with egg white and coconut top: the top is extremely fine and fluffy, and the cream is made with mascarpone, whipped cream and walnut. Mix the sweet cream for the cream with the sugar until it becomes firm. Add the coconut cream and incorporate with a spatula. Around the age of 18 or so, walking with my colleagues to the teachers willing to join us. Try coconut vegetable cream for cakes and fruit salads if you want to replace products with animal components and so on. Charlotte with chocolate icing.

COCONUT WITH COCONUT AND WHITE CHOCOLATE GANACHES.


Cake with pineapple cream and coconut

Last weekend, my friend, Carmen, wanted to surprise her daughter who had gone to a very distant country and mark her birthday with a cake, even in her absence.
Happy birthday, Cata, beautiful child! Have achievements where you are and continue to make your parents proud!
I confess that it wasn't a really good period for me, and when that happens, almost nothing comes out.
The first counter didn't want to come out, it ended up in the trash. A few more impediments left me on guard. I took it, in fact I resumed it from scratch and I managed to outline a small cake, delicious and made with all my love for both mom and Cata.
Once again, happy birthday, Cata!


preparation time: 90 min
portions 12-15

  • Note: A helpful tip that I learned from Vladut, the charismatic chef from Neata: fresh, raw pineapple, in combination with cheese, will give a bitter taste to the cream. Likewise, when gelatin is used, the raw pineapple fruit will prevent its coagulation, due to some enzymes & # 8220buclucase & # 8221. Therefore, use canned fruit or avoid the combination with cheese or gelatin if you use fresh fruit.
  • for countertop:
  • 7 tare eggs
  • 7 tablespoons raw sugar
  • 2 tablespoons black cocoa
  • 6 tablespoons flour
  • 1 pinch of salt
  • for cream:
  • 700 gr mascarpone
  • 300 gr white chocolate
  • 300 gr sour cream
  • 1 canned pineapple
  • 50 gr coconut
  • 1 glass of milk
  • 50 gr powdered sugar
  • for syrup
  • 500 ml of water
  • diced pineapple fruit
  • 4 tablespoons raw sugar
  • for decoration
  • 700 gr sour cream
  • 50 gr powdered sugar
  • 200 gr dark chocolate

[preparation title = & # 8221Preparation & # 8221]

Keep the ingredients for 2 hours at room temperature.

We prepare a form with baking paper. We turn on the oven.

Spalam ouale. Separate the yolks from the whites. In a bowl, using a mixer or whisk, whisk the egg whites with a pinch of salt. When the foam becomes firm, add the sugar and continue mixing. Add the yolks, one by one, continue mixing. Mix the flour with the cocoa and add it to the egg composition. Mix lightly with a spatula until the composition becomes homogeneous.
Pour the baking composition and put it in the oven over medium heat for about 40 minutes. After 40 minutes, open the oven, insert a toothpick in the middle of the countertop. If it comes out clean, it means that the top is baked and we can take it out of the oven. If it doesn't come out clean, let the countertop bake for another 5-10 minutes. Remove from the oven, let it cool a bit, then remove the top, open the baking paper and let it cool completely on a grill.

The pineapple is passed finely with a blender. Set aside the puree obtained.
In a bowl, melt the white chocolate and then let it cool a bit.
We hydrate the coconut in a cup of milk for 10-15 minutes, then we strain it.
In a larger bowl, beat the cream with sugar until you get a firm cream.
Put the mascarpone cheese in a bowl, add the drained milk from the coconut and dissolve it until it becomes more fluid. Add the white chocolate and mix until well incorporated. Add a tablespoon of whipped cream until incorporated. Divide the cream into two bowls. In one half we put the pineapple puree, in the other half we add hydrated coconut. Put the creams in the fridge.

In a bowl, on the fire, put 500 ml of plain water, add a few cubes (possibly the half cut into cubes) of pineapple and leave until it starts to boil, then add the sugar and let it boil for 5-7 minutes. After it has boiled, set aside to cool.

After the countertop has cooled, cut it into 3 layers. In the same way we baked, we put a baking paper, then a layer of countertop. Syrup with pineapple syrup, then place a generous layer of coconut cream. Place the second layer on the counter, syrup, place a thin layer of pineapple cream and sprinkle a few small cubes of pineapple. We put the rest of the cream, practically obtaining a layer of cream as thick as the previous one. We finish with the last layer of countertop, we syrup. Cover the top with the edges of the baking paper and refrigerate for at least two hours.

Mix the fatty cream until it starts to harden, then add the powdered sugar little by little. When it becomes quite firm, we stop mixing, otherwise we risk becoming butter.
Remove the cake from the fridge, remove the ring from the baking tin, remove the paper and transfer it to a plate or cardboard. We dress it in whipped cream and then put it in the fridge again.

Melt the dark chocolate and then let it cool a bit. Transfer to a paper bag and decorate the cake. I opted and made a small chocolate border, the rest using it to write happy birthday.
Let the cake cool until ready to serve.