Torta delle rose, Rose cake
Torta delle rose, Rose cake

Torta delle rose, roses cake


500gr flour
25gr fresh yeast
100gr sugar
1 lemon zest
2 eggs
80gr cold butter
150gr warm milk

For spreading
120gr butter room temperature
120gr sugar
Melt yeast in warm milk.
In a bowl beat together eggs and sugar.
Add milk and yeast to eggs and sugar mixture.
Add flour and lemon zest.
Add 80gr of butter a bit at at time ( when one piece has been incorporated in the mix than add the next till butter its over)
Let the dough rest for 2 hours
When double in size roll dough in a rectangular shape 1cm thick.
Beat room temperature butter and sugar together and spread it on the dough.
Roll dough from longest side and cut it in pieces (3cm long each)
Arrange pieces in cake pan leaving some space between each other.
Let it rest for 30 minutes.
Bake in the oven for 30-35min at 180C.


Rosette of apples in puff pastry with cardamom and saffron custard

200gr apples
250gr custard
200gr puff pastry
1 teaspoon of lemon juice
1 egg wash
Cut apples in half
Slice thin slices of apples and pass it in the lemon juice
Roll puff pastry in a 1/2 cm sheet
Cut strip of 5 cm from the puff pastry sheet
Spread custard on each strip leaving 1cm free at the end of the strip
Arrange slices of apple on the custard and roll it
Brush some egg wash at the end of the rosette and seal it
Bake at 180C for 20 minutes
Follow this link for the video recipe Rosette di mele




Vanilla cupcakes 


 270gr white flour
1 teaspoon of baking powder
125ml cream or milk
170gr white sugar
150gr chopped and room temperature unsalted butter
2 eggs
1nos teaspoon vanilla essence
In a bowl mix the white flour, baking powder and sugar.
Add the butter, milk or cream, vanilla and the eggs.
Work the batter with a spoon till soft.
Fill cupcake cases up to 3/4
Put in the oven and bake for 18-20 minutes at 180C
To check if the cupcakes are cooked take a toothpick and insert in the cupcake if it gets out dry they are ready.
Pull them out of the oven and let it cool.
Butter cream
250gr cold butter
500gr icing sugar
3 tablespoon of cream
Cut the butter in a bowl and add the icing sugar start the electric mixer at low speed till the icing sugar is nicely incorporated to the butter than add the cream, keep working for 5 minutes till soft and light.
Insert in a piping bag a star nozzle and fill it up with the butter cream.
Make small rosette.

Fresh cream chocolate truffles


250gr chocolate
125gr cream
4nos tablespoons cocoa powder
Bring the cream just to a boil. Remove from heat and stir in the chocolate until melted.
Chill until quite firm.
Put the cocoa powder on a plate. Take a teaspoon of chocolate mixture roll it into a ball and pass it in the cocoa. Refrigerate for few hours.




Banana raspberry bread

03 medium size banana (mashed)
150gr raspberry
200gr flour
100gr sugar
03nos eggs
80ml vegetable oil
01nos teaspoon baking powder
Dash of vanilla essence
In a bowl mix flour, sugar, eggs, oil, baking powder, vanilla, mashed bananas and raspberry.
Pour in a bread mould and bake at 180C for 60minutes or until a stick comes out dry from the cake.

Torta della nonna


Short pastry dough
02nos eggs
200gr cold butter
400gr flour
150gr sugar
01nos teaspoon baking powder
500ml milk
04nos egg yolks
80gr flour
120gr sugar
01nos lemon zest
1/2 teaspoon vanilla
To garnish 
Icing sugar
Prepare the short pastry dough by mixing all the ingredients together.
Let it rest for 30 minutes to 1 hour in the fridge.
In the meantime prepare the custard.
Bring the milk with half of the sugar and the lemon zest to a boil.
Beat egg yolks with the other half of sugar and vanilla, when fluffy add the flour.
Add the milk to the egg mix
Keep stirring the mix till boil and cook for another 3-4 minutes.
Assemble the crostata della nonna.
Cut the dough in 2 pieces one bigger than the other one.
Roll out the bigger piece (1/2cm thick) and place it in the cake tin.
Pierce the pasty with a fork and fill with the custard.
Roll out the smaller piece (1/2cm thick) place it on top of the custard and seal the two layers of pastry.
Remove the excess pastry with a pastry cutter or a knife.
Bake in the oven at 180C for 40 minutes.
Let it cool down.
Refrigerate for few hours or better overnight.
Before serving garnish with icing sugar.

Tiramisu truffles with nutella heart

250gr mascarpone cheese
200gr savoiardi
120gr sugar
30ml black coffee
50gr nutella
Cocoa powder
Beat mascarpone and sugar till fluffy.
Add lukewarm coffee.
Crush the savoiardi into powder.
In a bowl add the mascarpone cream to the savoiardi.
Keep in the fridge for 2 hours.
With the help of a piping bag make small dots of nutella and keep it in the freezer till frozen.
Make small balls with the mascarpone mixture press a little in the middle and add the nutella dot.
Make it round and roll it on cocoa powder.
Serve it chilled.
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Chocolate caramel raspberry tart

200gr Almond flour
200gr flour
02nos eggs
200gr cold butter
150gr sugar
Combine almond flour, white flour, sugar and eggs.
Work the dough for few minutes then add the butter.
Bind the dough together.  Do not over mix.
Refrigerate for 30 minutes to 01 hour.
Press the dough between 2 butter paper sheets.
Transfer to the tart mould.  Press down to form the shape of the mould.  Crimp sides with fork.
Bake in the oven at 180C for 15 minutes.
Let it cool down
Caramel sauce
120ml Water
220gr Sugar
250ml Cream
Melt sugar with water and cook till hazelnut brown, on medium heat.
Add cream and cook it for 5-8 more minutes at low flame.
Let it cool down
Chocolate ganache
220gr 70% dark chocolate melted
200ml cream
20gr honey
70gr butter
Bring to a boil cream with honey.
Pour 1/3 of the melted chocolate into the cream and mix vigorously.
Repeat twice more.  Do not add all the chocolate at once, as this would not give the desired consistency.
Assemble the cake
250gr Raspberry washed and pat dry
10nos mint leaves
15gr Icing sugar
Pour the caramel sauce at the base of the tart.
Add the chocolate ganache and last arrange the raspberry on top of the chocolate.  Dust with icing sugar and add some mint leaves.
Serve at room temperature.

Berries Pavlova


02nos Egg whites
200gr Caster sugar
100gr Mix berries
200ml Whipped cream
05nos Tablespoon icing sugar
Mint leaves to decorate
Heat the oven at 100C.
Beat egg whites till stiff peaks
Add sugar one tablespoon at the time until the meringue looks glossy.
Spoon the meringue in a circle on a parchment paper.
Bake in the oven for 2 hours at 100C.
After 2 hours switch off the oven.
Let the Pavlova cool completely inside the oven
Chop the berries and add to it 02 tablespoons of icing sugar.
Whip the cream with 02 tablespoons of icing sugar.
Spread whipped cream on the meringue arrange the berries and mint leaves on top and sprinkle with the remaining icing sugar.

Mele in gabbia  Gated Apples

Ingredients for 4 pax
8nos square puff pastry 10cm by 10cm
02 medium size apples cut in half and core removed
30ml room temperature water
03 tbsp sugar
01 teaspoon cinnamon
Preheat the oven at 180C.
On a oven tray arrange the puff pastry.
Put on top of 04 puff pastry square half apple.
Roll the other 04 puff pastry with lattice rolling pin.
In a bowl mix the water, cinnamon and sugar.
Brush the water mixture on the apples.
Seal the apples in lattice puff pastry.
Brush again with the water mixture.
Bake for 20-25min  at 180C or till puff pastry has a hazelnut color.
Quick Anglaise sauce
250ml milk
02ns egg yolks
60gr sugar
01nos tbsp cornflour
To decorate
30gr icing sugar
Beat egg yolks with sugar till fluffy, add cornflour.
Bring to a boil the milk.
Pour it on the egg mixture and mix vigorously with a whisk.
Bring it back to the stove reduce the heat to medium and let it thicken. remove from the stove before it starts to boil.
Let it cool down.
Assemble plate
Pour 1/4 of sauce on each plate arrange the apple cage on it and sprinkle with icing sugar.
Serve warm

Ricotta cake with caramel sauce and walnut croccante


200gr crushed digestive cookies
80gr melted butter
40gr sugar
125gr soft butter
75gr sugar
325gr ricotta cheese
04nos egg yolks
125ml full fat milk
60gr flour
04nos egg whites whipped firm peaks
Prepare the crust by mixing digestive with melted butter and sugar.
Press the mix on a 26cm cake mould and refrigerate for 30 minutes.
In the meantime beat butter and sugar till fluffy.
Add the ricotta cheese, egg yolks and milk and work the batter.
Add to this flour and egg whites.
Work the batter from bottom to top and when all ingredients are combined pour it on the crust.
Bake at 180C for 50 minutes.
If the cake turns to brown on top cover it with aluminum foil and finish baking.
Refrigerate overnight.
Caramel sauce
120ml Water
220gr Sugar
250ml Cream
Melt sugar with water and cook till hazelnut brown, on medium heat.
Add cream and cook it for 5-8 more minutes at low flame.
Let it cool down
Walnut Croccante ( Brittle)
150gr chopped walnut keep 06 whole pieces
80ml water
200gr sugar
01nos whole lemon
01tbsp vegetable oil
In a heavy bottomed combine sugar with water over medium heat till the sugar turns golden brown.
Remove from the heat and deep the whole walnut one by one and rest it on a non stick paper.
Add the chopped walnut to the melted sugar and stir quickly.
Turn out on a cookie sheet previously oiled.
Spread with the lemon to an even thickness.
Allow the croccante to cool completely and than chop it.
Assemble the cake
Pour on top of the cake the warm caramel sauce.
Sprinkle the croccante on the caramel sauce and arrange the whole walnut.
Caramel sauce can be prepared in advance and kept in the fridge for few weeks.
Croccante can be prepared in advance and kept in an airtight container for few weeks.




Rhubarb Crumble

Ingredients for 1 pax

130gr rhubarb clean and peeled
50gr sugar
01nos slice orange zest
01nos stick cinnamon
01nos piece star anise
100ml water
For the crumble
40gr flour
20gr butter
1/2 teaspoon orange zest
20gr sugar
Cut rhubarb in 2cm long pieces
In a pan add the rhubarb, sugar, orange zest, cinnamon, star anise and water.
Bring to a boil and cook till rhubarb is nice and soft around 10 minutes.
Discard the cinnamon,star anise and orange zest.
Prepare the crumble by adding all the ingredients and crumble it together.
In a pyrex put the rhubarb with the liquid and cover with the crumble.
Bake at 180C for 25-30 minutes.
Serve warm.


I Biscotti di Lucia (Lucia’s cookies)


160gr flour
50gr muscovado sugar
50gr sugar
50gr cranberry
100gr dark chocolate chip
01nos whole egg
75gr room temperature butter
In a bowl beat the egg with the muscovado and white sugar till fluffy.
Add cranberry, butter,chocolate chip and flour and work the mix with a wooden spoon or your hands.
Pre heat the oven to 180C.
Prepare the cookies by making balls the size of a small plum and arrange it on the oven tray. Keep some distance between cookies.
Bake for 15 minutes.
Enjoy it warm or cold with a dollop of cream or vanilla ice cream

Mango & Raspberry Charlotte


For sponge cake
150gr flour
150gr sugar
03nos egg
1/2teaspoon baking powder
Bake it on a baking tray for 15 minutes.
When cold cut a circle as big as the base of the Charlotte in this case is 16cm.
Mango mousse
250gr mango blend and sieve
125gr sugar
1/2no lemon juice
10gr gelatine sheets
250ml whipped cream
Add sugar & juice of 1/2 lemon to the mango
Soak gelatine sheets for 15 min in cold water
Squeeze excess water and put it in a pan. Melt it don’t let it boil.
Add melted gelatine to mango.
Fold whipped cream with a movement from bottom to top.
Raspberry mousse
250gr raspberry blend and sieve
125gr sugar
1/2no lemon juice
10gr gelatine sheets
250ml whipped cream
16nos savoiardi cookies
Follow the same steps as for the mango mousse.
Berries coulis
150gr strawberry cut in quarters
200gr raspberry
100gr blueberry
100ml water
60gr sugar
1tbsp lemon
Put in a pan berries, sugar and lemon.
Bring it to a boil.
Cook it for 5 minutes.
Add water and let it simmer for 5-8 minutes.
Let it cool down blend and pass it trough a sieve or keep it chunky.
Keep few berries and mint leaves for deco

Prepare a 16cm mold for the Charlotte.

Place the sponge at the bottom of the mold cake.
Arrange all around the savoiardi.
Make sure that there are no gaps between each savoiardi.
Pour the mango mousse in the cake mould.
Refrigerate till mango mousse is solid 2-3 hours.
Prepare the raspberry mousse and pour it on top of the mango mousse.
Refrigerate overnight.
Decorate with berries and mint leaves.
Pour berries coulis on the plate and arrange a slice of mousse on top.
Dairy Free Almond and Apples Cake

Dairy Free Apples and Almond Cake

Ingredients 24cm cake

900gr apples thinly sliced
200ml almond milk
110gr almond flour
110gr flour
100gr muscovado sugar
03nos egg yolk
03nos egg whites stiff peaks
50gr almond flaked
01nos teaspoon baking soda
01nos grated lemon zest
01nos tbsp icing sugar
Preheat oven at 180C
Grease and flour 24cm cake pan.
Keep it on the side.
Beat egg yolks and sugar till fluffy.
Add almond milk, almond flour, regular flour, muscovado sugar, baking soda, lemon zest and apples.
Work the ingredients with a spoon till all incorporated.
For last add the whites.
Pour in the cake pan and sprinkle with almond flakes.
Bake it for 40-45 minutes and double check with a toothpick.
If toothpick comes out dry the cake is ready.
Keep cake in the pan till completely cool.
Take it out of the cake pan and sprinkle with icing sugar.
Dairy free rustic peach tart

Dairy free rustic peach tart

Ingredients for 6 slices
100gr white flour
100gr wholewheat flour
100gr margarine
60ml cold water
Pinch of salt
300gr peach slices
03nos tbsp muscovado sugar
1/2 lemon juice
01nos grated lemon zest
Make the dough
Mix together all the ingredients for the dough till you form a ball.
Roll dough between two baking paper.
For the filling 
Toss together peaches and sugar.
Add lemon juice and lemon zest.
Put the filling in the middle of the dough.
Fold the edges around.
Bake at 180C for 35-40 minutes

Peach and raspberry trellis pastries

Ingredients for 6 pieces

09nos 10cm by 10cm puff pastry
350gr sliced fresh peaches
150gr raspberry washed
04nos tbsp muscovado sugar
1/2 lemon juice
02nos tbsp icing sugar
water to seal and brush
Pre heat oven to 180C.
Toss raspberry and peach in a bowl with sugar and lemon juice.
Arrange on a tray 06 puff pastry square.
Spoon filing in the middle of every square.
Roll the lattice cutter over the other 3 squares of puff pastry
Cut in half the squares.
Stretch the squares.
Cover the filling with the half square.
Seal it with water.
Bake for 25 minutes or till the bottom is golden brown.
Sprinkle with icing sugar.

Pears and chocolate cake


150gr sugar
75gr whole wheat flour
75gr white flour
03nos whole eggs
250gr chopped pears
02nos small pears quarter and thinly sliced
30gr cocoa
01nos teaspoon baking powder
Pinch salt
Preheat oven to 180C.
Beat sugar and eggs till fluffy and almost white in color.
Add cocoa and baking powder.
Add salt, chopped pears and both flours.
Mix ingredients with a spatula.
Pour it in a cake mould covered with baking paper.
Arrange sliced of pears on top of the batter.
Bake at 180C for 45 minutes.

Heavenly Nutella cookies

Ingredients 20 cookies
02nos eggs
200gr cold butter(if lactose intolerant use vegetable butter same quantities)
400gr flour
150gr sugar
01nos teaspoon baking powder
20nos teaspoons nutella( keep in the freezer till ready to use)
Combine together eggs, sugar and baking powder.
Add butter and work the dough till firm.
Make a sausage with the dough.
Make slices 2-3cm thick.
Press the slices in the middle.
Take Nutella from the freeze and fill each slice.
Close it with the surrounding dough.
Place cookies on an oven tray.
Bake at 180C for 10-12 minutes.
Let it cool down.

Carrot orange mini cake

Ingredients 24 cupcake size

450gr grated carrots
02nos oranges ( juice of both and orange zest of one)
150gr wholewheat flour
250gr buckwheat flour
150gr muscovado sugar
04nos whole eggs
100ml vegetable oil
01nos teaspoon baking powder
24nos teaspoon peanut butter
Peanuts to garnish
Preheat oven to 180C.
Beat eggs and sugar together till fluffy and almost white in color.
Keep beating the mix and add oil slowly.
Add orange zest and juice.
With the help of a spatula add carrots, flours and baking powder.
Make sure that all the ingredients are fully mixed together.
Spoon mix on cupcake cases.
Bake it for 20-25 minutes.
To make sure that the mini cakes are fully cooked poke them with a wooden stick and if it comes out dry the cakes are ready.
Let it cool down.
When cold spoon on top peanut butter and sprinkle with few peanuts.


Ingredients 24 amaretti

500gr ground almonds
400gr  superfine sugar
03nos egg whites stiff peaks
05ml bitter almond essence
02nos grated lemon zest
12nos almonds cut in half
Preheat oven to 170C.
In a bowl mix  ground almonds and sugar.
Add almond essence and lemon zest.
Mix egg whites to almond mixture few tablespoons at a time.
Do not add more egg whites till the previous one is fully incorporated.
The mixture should be a thick paste but still sticky.
Form balls the size of a walnut.
Keep hands wet so the mixture will not stick to it.
Put half almond in the middle of each ball.
Bake for 15-18 minutes at 170C

Dairy free Tartellette di riso agli agrumi

Ingredients 12 tartlets

Short pastry dough
200gr wholewheat flour
200gr flour
200gr dairy free cold butter
150gr muscovado sugar
02nos whole eggs
01nos teaspoon baking powder
Prepare the short pastry dough by mixing all the ingredients together don’t work the dough too much. Let it rest for 30 minutes to 1 hour in the fridge.
Rice filling
100gr Jasmine long grain rice
200ml almond milk
300ml water
50gr muscovado sugar
01nos grated orange zest
Pinch of salt
Bring to a boil milk and water add a pinch of salt.
Add sugar, orange zest and rice.
Simmer for 40 min or till the milk is fully absorb by the rice and rice cooked.
Let’s put together tartlets.
Roll pastry dough 1/2cm thick.
Make 24 pastry discs with the help of a cutter.
Take a cupcake tray and line with 12 pastry discs.
Fill each pastry with rice filling.
Seal with the other 12 discs.
Poke the top with fork for steam to escape.
Bake in the oven for 40minutes at 180C.
Dust with icing sugar when warm.

Sfoglia with almond custard and apples

Ingredients 8-10pax
02pkt rectangular Buitoni puff pastry ( 230gr each)
03nos medium size apples thinly sliced sprayed with 1/2 lemon juice
For the almond custard.
500ml almond milk no sugar added
120gr sugar
01nos lemon zest
04nos egg yolks
70gr flour
Pre heat oven 180C
Prepare custard
Bring to boil almond milk with half of the sugar and lemon zest.
Beat the other half of sugar with egg yolks till fluffy, add flour and mix well.
Add egg mix to milk and whisk till thickened.
Let it boil for 4-5 minutes.
Keep it aside till cold.
Assemble sfogliata.
Arrange the first rectangular piece of puff pastry on an oven tray.
Spread half of almond custard.
Put apples on top of custard.
Cover apples with the other half of custard.
Place the second rectangular piece of puff pastry on top and seal it.
Brush water on top of puff pastry.
Sprinkle with few tablespoons of sugar.
Bake for 35-40 minutes.
When cold sprinkle with icing sugar and serve.

Raspberry and oats crumb

130gr flour
75gr oats
100gr light brown sugar
Pinch of salt
115gr melted lactose free butter
Raspberry jam ingredients
400gr fresh or frozen raspberry
60gr sugar
01nos tbsp lemon juice
Cook raspberry with sugar and lemon juice for 8-10 minutes.
Keep it aside.
Pre heat oven at 180C.
Combine together flour, oats, brown sugar and salt.
Add melted butter.
Work the mix till if forms crumbles.
Spread half of the mix in a 20cm by 20cm oven proof dish.
Add raspberry jam, keep 4 tablespoons on the side
Cover the jam with the remaining crumbles.
Bake in the oven for 25-30 minutes.
Let it cool down completely before slicing.
Serve it with the extra raspberry jam.


Canestrelli cookies

200gr flour
200gr cornflour
120gr icing sugar
250gr cold margarine (use butter if not lactose intolerant or allergic)
05nos boiled egg yolks
01nos grated lemon zest
01nos teaspoon vanilla essence
Pinch salt
In a bowl mix flour, cornflour and sugar.
Add margarine or butter gradually to the flour mixture.
When all the margarine or butter is incorporated add lemon zest and vanilla.
Add sieved egg yolks.
Work all the ingredients together to form a dough.
Refrigerate the dough for 30 minutes.
Roll the dough to 1cm thick.
With the help of a heart cutter or flower cutter make your cookies.
With a small round cutter make holes in the middle of each cookie.
Bake at 160C for 15 minutes.
When ready sprinkle with more icing sugar.
Vegan banana dark chocolate bread
Vegan banana dark chocolate bread


Vegan banana and dark chocolate bread

03nos bananas mushed + 01 sliced banana for the top
85gr dairy free dark chocolate chopped
60ml vegetable oil
100gr muscovado sugar
400gr flour
60ml almond milk
01nos teaspoon cinnamon powder
01nos teaspoon baking soda
01nos teaspoon vanilla essence or extract
pinch of salt
Preheat oven at 180.
In a bowl mix together bananas, chocolate, vegetable oil, muscovado, almond milk, cinnamon, baking soda, vanilla and salt.
Add flour.
Pour the batter into the prepared loaf pan.
Arrange slices of the extra banana on top.
Bake banana bread for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven.
Let it cool down and take it out from the loaf pan.

Scrumptious vegan mango and papaya pie

Ingredients 20cm round pie
200gr flour
100gr margarine
40ml water
200gr sliced mango
150gr sliced papaya
100gr brown sugar
Work together flour with margarine till dough resemble sand.
Add water 10ml at a time.
Knead dough for few minutes.
Wrap dough and keep it in the fridge for 30 minutes.
Toss fruits with sugar.
Cut the dough in half.
Roll the first piece to 1cm thick.
Lie the dough on the bottom of the pie pan.
Fill with fruits mix.
Roll the second half of the dough.
Roll it on top of the fruit filling and sealed close.
Sprinkle some sugar on top.
Make incision to let the steam out.
Bake at 180C for 30-35 minutes.
Enjoy it warm or cold.

Chocolate ganache cake

180gr room temperature butter
250gr sugar
3eggs +1 yolk
180gr flour
1teaspoon baking powder
70gr melted dark chocolate
75gr room temperature milk
01nos teaspoon vanilla
For syrup 
100ml hot water
30ml sugar
For the ganache
250gr chocolate chopped
250gr cream
250gr fresh raspberry
Chocolate truffles
250gr chocolate
125gr cream
4tbls cocoa powder
Prepare syrup.
In a small saucepan, combine sugar and water.
Bring it to boil.
Stir till sugar is fully melted.
Set aside to cool.
Chocolate truffles
Bring the cream just to a boil. Remove from heat and stir in the chocolate until melted.
Chill until quite firm.
Put the cocoa powder on a plate. Take a teaspoon of chocolate mixture roll it into a ball and pass it in the cocoa. Refrigerate for few hours.
For sponge cake 
Beat butter and sugar together
Add the eggs and the yolk one at the time and the vanilla.

Add melted chocolate.
Add baking powder to flour and add to the mixture.
Mix till u get a dense batter.
Pour it in a 22cm cake pan greased and floured
Put in the oven at 180C for 40-45 minutes
For the ganache
Bring to a boil the cream.
Remove from stove.
Add chopped chocolate.
Stir till chocolate is fully melted.
Set aside to cool.
Assemble the cake
When cake is cold slices in half horizontally.
Brush both side with syrup.
Spread half of the ganache between layers and add 100gr of fresh raspberries.
Cover the cake with the second slice.
Spread few tablespoon of ganache around and on top of the cake.
Fill a piping bag, with a star nozzle, with the remaining ganache and decorate.
Garnish with raspberries and chocolate truffles.

Vegan chocolate cake with strawberry frosting

Ingredients 20cm cake pan

333gr water
200gr dark muscovado sugar
80gr dairy free dark chocolate
225gr flour
90gr oil
16gr baking soda


200gr cashews
400ml water
01teaspoon vanilla essence
01tablespoon honey
130gr fresh strawberry
120gr blueberries
20nos raspberries
For cake.
Melt sugar in water.
Add chocolate and let it melt.
Remove from the stove.
When warm blend the flour, oil and baking soda.
Put in the oven at 180C for 50 minutes, or when a cake tester comes out clean.
Take it out of the oven and cool it down.
Slice a thin slice of top of the cake and crumble it.
Keep it aside for garnish.
For strawberry frosting.
Soak cashews 400ml water for few hours.
After 2 hours blend cashews with 100ml of water, honey, vanilla essence and strawberry.
Blend till creamy.
Slice cake horizontally.
Spread half of the strawberry filling on one side.
Cover with the second one.
Spread the rest of the cream on top and around the cake.
Dab crumbles around the cake.
Garnish with blueberries and raspberries.




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