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TEMPTING CAKES….DELICIOUS DELIGHTS!
10 of the most traditional cakes world wide,
presented in one book.
By Roselyn Bernard
These timeless favorite world recipes have been carefully selected to fill your
Sweet and graceful, these delicious traditional cakes bring sophistication to all
Lets’ get started!
Delicious South African Moist Carrot cheese Cake
Cooking time 1 hour
1/2 cup pecan halves, plus more, chopped , for garnish
1 cup plain flour
1 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup vegetable oil
1/2 cup sugar
2 large eggs
1 1/2 cups shredded carrot (2 to 3 medium carrots)
For the Cheesecake:
Three 8-ounce packages cream cheese, softened
2/3 cup sour cream
2/3 cup granulated sugar
3 large eggs
3 tablespoons plain flour
1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
1 teaspoon pure vanilla extract
For the Sour Cream Topping:
1/2 cup icing sugar
2 tablespoons sour cream
1/4 teaspoon pure vanilla extract
1. For the carrot cake: Adjust an oven rack to the middle position and preheat to 175°C.
Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted,
10 to 12 minutes. Allow to cool, and then finely chop .
2. Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and salt in a
large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into
the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined.
Pour into an ungreased 9-inch spring form cake pan and tap it on the counter to even out
the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the
middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day
ahead and stored in the pan.
3. For the cheesecake: Beat the cream cheese, sour cream and granulated sugar in a stand
mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping
down the sides of the bowl as needed. Add the eggs one at a time, beating well after each
addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.
4. Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan
with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up
the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just
jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in
the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool
completely on a rack. Cover and refrigerate 8 hours or overnight.
5. For the sour cream topping: Whisk together the icing sugar, sour cream, vanilla and salt.
Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30
minutes before serving. Cut into slices and serve.
Traditional Chocolate Enticing English Cake
200g Dark semi sweet chocolate pieces
2/3 cup Butter
1 cup Sugar
4 heaped Tb All purpose flour
4 Tb Unsweetened cocoa powder
1 1/2 tsp Baking powder
1 tsp Vanilla Powder
4 Tb Sour Cream
2/3 cup Heavy cream or whipping cream
9 oz Semi sweet chocolate pieces
Line your cake tin (3 inches tall) with greaseproof or other non-stick paper and grease the
Melt chocolate pieces with butter over hot water.
Beat together the eggs and sugar, mix in flour, cocoa powder, baking powder and vanilla
Slowly fold in the melted butter and chocolate mix along with the sour cream.
Bake at suggested temp, until a wooden pick inserted in center comes out clean.
Cool the cake.
Remove the crusted edges on the top of the cake, and cut cake in half, horizontally.
Heat the heavy cream or whipping cream in a sauce pan, stirring so that it does not burn.
Do Not Boil.
Remove from heat, add semisweet chocolate pieces, stir until smooth, and let it cool until
Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the
Put the cake into the fridge for one hour or more to harden the frosting.
This cake should be room temperature when served.
Tasty German Apple Strudel
12 Granny Smith apples (peeled, cored, sliced)
1 pack of store-bought filo dough
A mixture of:
1 1/2 cups sugar
1 1/2 teaspoons cinnamon
1 tablespoon lemon zest
Pinch of salt
3/4 cup golden raisins soaked in 1/3 cup dark rum for at least 30 minutes
1 1/2 cups sour cream
1 1/2 cups cream
2 teaspoons rose water
1. Preheat oven to 450 degrees.
2. In a well-buttered 9 by 12 inch pan, layer 5 sheets of filo dough, each buttered on all
sides and folded like a book.
3. Place on top of that 1/2 the apples, 1/2 the sugar mixture, 1/2 the raisins, and 1/2 the
sour cream. Spread the sour cream around to distribute evenly.
4. Layer 3 more sheets of filo dough on top of apple filling in the same fashion described
above and bake for 20 minutes.
5. Remove from oven and place the remaining fillings in the same order and bake for
another 20 minutes.
6. Meanwhile, combine the cream and rose water in saucepan and bring to a simmer on
medium low heat.
7. Take the strudel out of the oven and pour the simmering rose water cream evenly over
8. Layer 7 more sheets of filo dough on top and bake for another 20 minutes.
9. Let cool for 15 minutes; serve warm with whipped or ice cream.
Traditional Italian Tiramisu Recipe
1 pound mascarpone cheese
¼ cup sugar
4 tablespoons Kahlua
1 ½ cupr heavy cream
1 large pack of Ladyfingers
1 cup of brewed coffee at room temperature
1 tablespoon of vanilla
1 large chocolate bar
2 egg whites
Mix mascarpone, sugar, and egg whites in a large bowl until smooth
Beat heavy cream, vanilla, and sugar in a chilled bowl until it becomes whipped cream
Add the whipped cream to the mascarpone mixture
Add Kahlua to the coffee
Quickly dip Ladyfingers in and out of coffee mixture, careful not to let them become
Place in rows in an 8 x 10 inch cake pan
Spread mascarpone mixture over the lady fingers
Shave Chocolate bar over the cream
Repeat until ingredients run out
Cover and chill overnight
American style cheesecake
1 1/2 cups (5 oz) finely ground graham crackers
5 tablespoons unsalted butter, melted
3 Tbsp. sugar
5 (8-oz) packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
Finely grated zest of 1 orange
Finely grated zest of 1 lemon
5 large eggs
2 large egg yolks
1/2 teaspoon vanilla
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 9”
spring-form pan. Fill right away or chill up to 2 hours.
Preheat oven to 500F.(475 F for dark pans).
Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth.
Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is
incorporated and scraping down bowl between additions.
Put spring-form pan with crust in a shallow baking pan. Pour filling into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of
oven 8 - 10 minutes, or until puffed. Reduce temperature to 2000F (175 F for dark
pans),and continue baking until cake is mostly firm (center will still be slightly wobbly
when pan is gently shaken), about 1 hour and 50 minutes to 2 hours.
Run a knife around top edge of cake to loosen and cool completely in spring form pan on
a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake
to a plate. Bring to room temperature before serving.
Authentic Spanish Desert Gato` de Almendras
Cooking time 35 min
4 large eggs
1 1/2 cups (300 gr) granulated sugar
14 Tbsp (200 gr( clarified butter, at room temperature
1/2 pint (267 ml) heavy whipped cream
3 1/4 cups (400 gr) all purpose flour
3 tsp (15 gr) baking powder
granulated sugar for sugar crust topping
vegetable shortening and flour for coated baking pan
Note that all the ingredients should be brought to room temperature before
beginning preparation of this recipe.
Heat oven to 350F degrees (180C).
Place the eggs, sugar and clarified butter into a large mixing bowl. Whip them
together with a hand mixer until creamy, smooth and fluffy, and the color turns
light yellow. Reduce the beater speed to lowest setting and slowly pour in the
Sift the flour and baking powder together.
With mixer on low speed, gradually add the flour-baking powder mixture. Mix
until batter is thoroughly blended.
Use a 8x12-inch glass baking dish, or similar size metal pan. Coat the inside pan
surface with vegetable shortening. Then, add a few tablespoons flour to the pan,
and tilt and rotate the pan so that all the surfaces are coated with flour. Discard any
flour that does not stick.
Pour the batter into the baking dish or pan. Because the batter will be thick,
spread the batter into the corners of the pan using a rubber spatula. Sprinkle sugar
evenly all over the top to create the characteristic flaky, crunchy crust.
Bake on the center rack of the oven for approximately 25-45 minutes. The
baking time will depend on the size and type (glass or metal) of pan. The sugary
top crust should be golden brown and flaky. A toothpick inserted into the center of
the cake should be clean when removed. Allow to cool for 10-15 minutes before
Moroccan- style orange cake
cooking time 40 min
1 1/2 cups sugar
1/2 cup vegetable oil
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fresh orange juice
zest from 1 or 2 oranges
1 teaspoon vanilla
Preheat the oven to 350° F (180° C). Grease and flour a tube pan. If using fresh
oranges, zest and juice them.
With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually
beat in the oil.
Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and
then mix in the zest and vanilla.
Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake
Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish
Swiss Roll Chocolate-Rum flavor
Vegetable-oil cooking spray
1/4 cup sifted unsweetened Dutch-process cocoa powder, plus more for pan
1/3 cup plus 2 tablespoons sifted cake flour (not self-rising), plus more for pan
Pinch of salt
3 large whole eggs plus 2 large egg yolks
1/2 cup granulated sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled completely
FOR the FILLING
1/4 cup water
1/4 cup plus 1 tablespoon sugar
2 tablespoons light rum
1 1/4 cups heavy cream
FOR the FINISHING
Unsweetened Dutch-process cocoa powder
Prepare oven and baking sheet: Heat oven to 450 degrees, with rack in bottom half.
Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with
parchment paper; coat with cooking spray. Dust with cocoa powder and tap out excess.
Combine dry ingredients: Whisk together cocoa powder, flour, and salt in a bowl.
Combine eggs and sugar: Bring about 2 inches of water to a simmer in a medium
saucepan. In the heatproof bowl of an electric mixer set over (not in) simmering
water, whisk eggs, yolks, and granulated sugar until sugar has dissolved and
mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment;
beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture
is pale and thick, about 4 minutes more.
Add dry ingredients: Sift cocoa mixture over egg mixture; using a large rubber
spatula, carefully fold. When almost incorporated, pour melted butter down side of
bowl; gently fold to combine.
Bake: Using an offset spatula, spread batter evenly into prepared sheet. Bake cake
until golden brown and springy to the touch, 6 to 7 minutes. Meanwhile, dust a
clean kitchen towel with cocoa powder. Run a knife around sides of cake. Invert
onto prepared towel, and remove parchment.
Roll into log and cool: While the sheet cake is still warm, gently roll, starting from one
short side, into a log, incorporating the kitchen towel. Let the cake cool completely,
rolled. (This will give the cake a “shape memory,” so it will be easier to roll again with
Meanwhile, make rum syrup: In a small saucepan, combine the water and 1/4 cup
sugar. Bring to a boil; reduce heat, and simmer until sugar has dissolved, about 3
minutes. Remove from heat; add rum, then let cool completely.
Fill cake and reroll: Unroll cake. Brush entire surface generously with cooled rum
syrup. Whip cream and remaining tablespoon sugar until soft peaks form; spread over
cake leaving a 1/2-inch border all around. Roll cake to enclose filling (without towel),
starting at a short end. Wrap the towel around rolled cake, securing with clips or
clothespins to help retain the shape.
Chill and serve: Refrigerate 30 minutes (or up to 3 hours). Dust with cocoa powder,
cut into slices with a serrated knife, and serve.
Belgian Mocha Mousse Layer Cake
For the Cake Layers
130g caster sugar
2 tsp vanilla bean paste
340g plain flour
240g butter, melted and cooled
Chocolate liqueur to soak the layers (I used mozartkugeln liquer)
For the White Chocolate Mousse
125g white chocolate, chopped
180ml thickened cream
1 gelatin leaf, softened in cold water
½ egg, beaten lightly
For the Mocha Ganache
230g dark chocolate, chopped
170ml pouring cream
30ml espresso coffee
3 egg yolks
40g caster sugar
For the Mocha glaze
1 220g caster sugar
2 30ml espresso coffee
3 160g dark chocolate, chopped
Directions: For the Cake Layers
Preheat oven to 180C (350F). Whisk eggs, sugar and vanilla with an electric
mixer until pale and tripled in size (8 minutes). Sift over flour in batches and fold
in with a rubber spatula. Fold in melted butter. Divide evenly among 4 greased and
baking paper lined baking trays. Bake until light, golden and centre springs back
when pressed lightly (8-10 minutes). Set aside to cool before assembly.
For White Chocolate Mousse
Melt white chocolate in a bowl over a saucepan of simmering water, stir until
smooth and melted, set aside. Bring 50ml of the cream to a simmer in a separate
saucepan. Squeeze excess water for gelatin leaf and add to the cream, remove from
heat, stir and then fold into white chocolate. Whisk egg in a heatproof bowl over a
saucepan of simmering water until thick and pale (2-4 minutes), fold through
chocolate mixture and set aside. Whisk remaining cream with beaters until soft
peaks form, fold through chocolate mixture. Refrigerate mixture for up to 3 hours
For the Whipped Mocha Ganache
Combine dark chocolate, cream and espresso in a heatproof bowl over a
saucepan of simmering water, stir until melted and smooth. Set aside. Whisk yolks
and sugar over a saucepan of simmering water until thick and pale (5 minutes),
fold through chocolate mixture then whisk in an electric mixer until ganache is
cooled at room temperature. Place in fridge until assembly.
For the Assembly
Cut and trim sponge cake layers into four 12cm x 23cm rectangles (or desired
loaf pan size, my pan was 12x23, 6cm high). Place a sponge rectangle in the base
of a greased and baking paper lined tin. Lightly brush the bottom layer with
chocolate liqueur. Spread over half the mocha ganache and smooth top. Top with
another sponge rectangle. Spread with white chocolate mousse, smooth top.
Repeat layering with another sponge rectangle lightly brushed with chocolate
liqueur and remaining mocha ganache. Top with remaining sponge rectangle,
cover with plastic wrap and refrigerate for 5 hours, or preferably overnight.
For the Mocha Glaze
Melt dark chocolate in a bowl over boiling water until melted. Set aside.
Combine sugar and 60ml water in a saucepan and bring to the boil over high
heat. Cook until dark caramel in colour (5 minutes). Remove from heat and add
100ml water (be careful, it will spit). Return to heat, add espresso and melted
chocolate, stir until smooth and combined. Set aside to cool to room temperature.
For the serving
Turn cake out of mould, slice and serve with mocha glaze.
Delicious pure Vanilla French cake
YIELD: 10-12 slices
ACTIVE TIME: 15mins
TOTAL TIME: 1:30 hr
1 cup homemade unsalted butter, softened
2 cups white sugar
4 eggs, room temperature
2-3/4 cups all purpose flour
2-1/4 tsp baking powder
3/4 tsp salt
1 cup milk
2 TBS pure vanilla extract
PREHEAT oven to 350 degrees. Butter three 9 inch cake pans and dust the
inside with flour and tap out excess. Line the bottom of the pans with wax or
parchment paper. Put the cake pans on a baking sheet lined with parchment paper
or a silicone mat.
Sift the dry ingredients together and set aside.
Beat the butter for 3 minutes until light and fluffy. Add the sugar and beat
another 3 minutes. Add the eggs, one at a time, and beat thoroughly after each
Start adding the flour mixture one cup at a time, and alternate with the milk;
ending with the flour mixture. Add the vanilla, mix well and pour into prepared
Bake for 25-30 minutes or when a knife inserted in the center of the cake comes
out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the
sides of the cakes, unmold them and peel off the paper liners. Invert and cool to
room temperature, right side up. (These cooled cakes may be wrapped airtight and
stored at room temperature overnight or frozen for up to two months.)
Copyright©Roselyn Bernard. All rights reserved
Author Roselyn bernard Isbn File size 1.3 MB Year 2015 Pages 20 Language English File format PDF Category Cookbooks Book Description: FacebookTwitterGoogle+TumblrDiggMySpaceShare These timeless favorite world cake recipes have been carefully selected to fill your needs! Sweet and graceful, these delicious traditional cakes bring sophistication to all occasions. Download (1.3 MB) Spicy Padang Cooking Wanna Taco: Do You Know The Reason Why Tacos Taste So Good? Desserts Around the World 20 Quick Cake Recipes On A Budget & For The Whole Family Hey Mom, Whats for Supper? Load more posts