May 27, 2015

Crêpe cake with dulce de leche and ricotta

I have a love/hate relationship with dulce de leche. It's deliciousness is kind of deceiveing. I know, everytime I use it as filling in a cake I swear to never use it again. A few months pass, and there I am, using it again. Why, you might ask? Well, obviously because it's delicious and because I had a jar of Brazilian dulce de leche in my fridge (thank you, Lua!).
So if it's that delicious, why do I hate it? Well, let me explain. I started off by stirring together dulce de leche and ricotta. The verdict? Delicious, but it instantly turned into a sauce (I kind of thought it would). So I figured, what if I make individual layers of dulce and ricotta? That must work. This dulce de leche was very, very thick, so I simply started spreading the dulce de leche on every other crêpe. So far so good! After a while, the dulce de leche turned into a sauce and was running down the sides (and the crêpes were freezing cold!). Sure, not a problem if you're going to eat it but definitely if you're going to to try and take photos of it. I guess it's some kind of reaction between the dulce de leche and the moisture in the crêpes.
I still wanted to share this recipe though because it is truly delicious, albeit somewhat messy. If you don't feel like making a mess, I would suggest filling it with your favorite jam or even nutella instead of dulce de leche.

On another note, tomorrow I'm leaving for Amsterdam, Paris and then the south of France. Feeling a bit anxious, as always when I'm travelling. I will probably take thousands of photos, some of which I will share with you here and on instagram.
See you soon!

Approximately 8 servings

This cake is definitely best made the day it's going to be served, or the pancakes will soak up all the filling. As mentioned above, for a more solid filling than dulce de leche, use nutella or a firm jam.

4 large eggs
1 1/2 cups milk
2 cups all purpose flour
1/4 tsp salt
1 1/2 tbsp granulated sugar
finely grated zest from 1 orange (or lemon if preferred)
1 cup water
75 g butter

3/4 cup firm dulce de leche (or Nutella, or jam..)

3/4 cup ricotta (or mascarpone)
1 tbsp powdered sugar
finely grated zest from 1/2 orange (or lemon if preferred)

Fresh berries
Powdered sugar

1. In a large bowl, whisk together eggs, milk, flour, salt, sugar and orange zest. Stir until mixture is lump free. Stir in the water and leave the batter to thicken in room temperature for 30 minutes.
2. After 30 minutes, melt the butter and stir into the batter.
3. Use a small frying pan (mine is about 6 inches/15 cm) to fry very thin pancakes in some butter or oil. To make the pancakes easier to separate, put a small piece of parchment or wax paper between each pancake that comes out of the frying pan (if you're stacking them).
4. Leave pancakes to cool completely.

Mix ricotta or mascarpone with powdered sugar and orange zest.

1. Put the first pancake on a serving platter or cake stand. Spread a thin layer of dulce de leche (jam or nutella..) on top of it.
2. Using a separate plate for spreading the filling on the pancakes is a very good idea (this prevents the filling from pushing out the sides as you go). Take the next pancake and put it on the plate, spread some ricotta mixture on it, and then put it on the first layer. Keep doing this until you've used up all pancakes.
3. Top with fresh berries and sprinkle some powdered sugar on top right before serving.

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May 15, 2015

Gluten-free almond cake with chocolate fudge frosting

Today is one of those days when I just can't seem to find the words to write. It's very frustrating. Writing isn't one of my strengths though, to be completely honest. Sometimes I wish I could just let the photos speak for themselves, but that would probably be pretty boring, right? And I guess you wouldn't be able to figure out the recipe from just looking at the pictures. No, a blog needs words too.
What I can tell you, is that I really really love apple blossoms. And cake. And chocolate. I really love everything about this cake. The simplicity, the texture, the flavor.. And it's gluten-free too! How great is that?

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May 8, 2015

Easy rhubarb cake

I took these photos almost exactly two years ago. In May 2013, which was also one of my most productive months as in baking A LOT and taking many of my favorite photos (and apparently wearing jean vests every day). Back then I had a 9-5 job, but I somehow always managed to find the time to create. Nowadays, all I do is sit by my computer, all day every day and fighting the beast better known as the e-mail. It seems as no matter how little time I had back then, I always managed to get stuff done. Maybe that's exactly why, because I knew I had to do them right now or I wouldn't have the time. I'm always a few hundred e-mails behind, so every day is like starting over (so I'm sorry if I haven't replied yet!).
Some days (ok, make that most days) I don't feel like sitting in front of the computer at all though, especially during spring. Some days I just want to go out and smell the freshly cut grass, listen to the birds and take a stroll on the beach. This day was exactly like that. We filled a basket with this hot from the oven-rhubarb cake and went out to a beautiful spot called Möllegård, fairly close to where we live. It's incredibly pretty there, especially when the trees are becoming all lush and green. The forest is a little untamed and everything grows a little bit wild, which I really like. That "bridge" was slightly wobbly though, but it's been replaced now with a new, uncharming one. You can also get the best ice cream in Möllegård and you can pet two cute shetland ponies. Sounds like a pretty great place, huh?! Ice cream and ponies!

I actually liked this cake so much that it ended up in my book, Sweet food & photography, which by the way is now published in French, and will be published in Dutch, German and Spanish in August this year, and last but not least in English in April next year!! It's a pretty amazing feeling I must say and I'm just so grateful that people are interested in my books.

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April 28, 2015

Rhubarb+strawberry & chocolate+nutella vertical roll cakes

The idea of a vertical cake might not be world-changing, I know, but I've been thinking about using  roll cakes as "regular" layer cakes for quite some time now. I think I jotted it down on one of my 1000 post-its (which by the way, almost never make sense), but I never got around to trying it until now.
So I started with making one with a recipe I used last year, with some of my favorite flavors - rhubarb, strawberries and cardamom. Man, that compote is to die for! I made two batches to test the recipe, so I had lots of leftovers for my oatmeal. Perfect. Then I thought, I just HAVE to make a chocolate one as well, because there should always be chocolate, too. The chocolate one didn't turn out as visually striking on the inside as I would have wanted, but it tastes amazing, and that's what really counts, isn't it? A nice looking cake can be fantastic, but if the flavors aren't there, looks don't matter so much.
As usual, I can't pick a favorite out of these two. I love them both equally. And all I see when I look at the top photo are two fancy pac-mans (pac-men??). Look at the pink one eating that strawberry!

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April 21, 2015

Breakfast in bed - Lemon ricotta pancakes

If you follow me on Instagram, you've probably seen these pancakes a few times, but they are so worth mentioning again. I keep coming back to this recipe over and over again, and I usually eat them at least once a week. Best pancakes, hands down. Really. They've earned their place on this blog.
And the best bedding, too. These sheets from Evencki are so soft and so silky, I just couldn't resist having breakfast in bed. Honestly, I don't think I ever slept better than in this bedding. And I've slept a LOT. Trust me. Sleeping happens to be one of the things I'm best at in life, unfortunately. Though I must say it's also one of my favorite activities. I try really hard to be a morning person and get up early every day, but it's a struggle. If I didn't have coffee in my life, I would probably never get up. I set four alarms each morning, and sometimes it works and I wake up, but I can just as easily snooze for 3 hours more. Like that one time I overslept when I was going to be on live TV for the first time. No biggie. And one time I missed my train too,  I woke up five minutes before the train left and called the train station, still half alseep. I had to buy a new ticket. I think I need more alarm clocks in my life.

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March 24, 2015

Vegan no bake chocolate mousse cake

Can I just say how impressed I am by this cake?
I had a whole bunch of leftovers from the last "raw" cake I made so I took the opportunity to make a chocolatey version too, cause you know, you gotta have chocolate. I pretty much improvised so there are all kinds of good stuff in this one. It tastes a bit like coconut, a bit like peanut butter, banana, and chocolate of course. And just the right amount of espresso. That might sound like a lot of stuff, but to me, it's perfection.
And let's talk about the texture. This cake is so creamy and smooth, like a mousse cake. I would never in a million years guess that a piece of this cake is actually pretty good for you. Almost too good to be true, right?!

If you compare this cake to the last one I made, this one is definitely more like a mousse cake while the other one is a bit more like ice cream. I love them both and I'm sure I will make them again and again.

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