Awsm Hazelnut Cake

SPONGE CAKE
6 eggs,
6 tbsp sugar,
5 tbsp flour,
3 – 4 tbsp ground hazelnut,
1 baking powder.


Mix the ingredients and bake in a 26 cm diameter mold. When finished cut the sponge cake in two.


CREAM
2 vanilla pudding,
10 dkg sugar,
6 dl milk,
1 margarine
Cook the cream using milk, sugar and vanilla pudding. When cool add foamy mixed margarine. After the cream is mixed add 4-5 tbsp ground walnuts. Decorate by sprinkling ground walnuts or hazelnuts and grated chocolate.

Awsm Chocolate 'Fridge' Cake

ingredients

• 200g digestive biscuits
• 110g whole pecans, roughly chopped
• 110g pistachio nuts, peeled
• 10 glace cherries
• 2 ready-made meringue nests, smashed up
• 150g unsalted butter
• 1 tablespoon golden syrup
• 200g dark chocolate

method

This chocolate cake is wicked! And even better, you don't need to do any baking. 

Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts and cherries and mix together. Put the rest of the ingredients into a separate heatproof bowl and put on a low heat over a pan of simmering water until the butter and chocolate have melted.

Combine the biscuit mix with the chocolate mixture. Line a 30 x 20 cm plastic container with cling film, leaving plenty of extra film at the edges to help turn the cake out later. Whack everything into the container, place in the fridge to firm up, then turn out and cut into chunky slices.

This cake can be kept in an airtight container for a few days, and it actually improves in flavour!

Awsm Peanut Butter Chocolate Swirl Cake

This cake is moist and delicious, a cake you'll make again and again. For many families this is just the right size for dessert or an evening snack.

Ingredients:

• 1 1/2 cups light brown sugar, packed
• 1/2 cup peanut butter
• 1/2 cup butter, softened
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour (6 ounces)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk (8 ounces)
• 2 ounces unsweetened chocolate, melted

Preparation:

Grease and flour an 8-inch square baking pan. Heat oven to 350°.

Beat peanut butter and butter together. Beat in brown sugar until light; add eggs and vanilla and beat until blended. Combine flour, baking powder, and salt. Slowly beat in about 1/3 of the flour mixture and half of the milk. Repeat additions, ending with remaining flour. Beat just until blended.

Measure about 1 cup of the batter into a small bowl. Spread half of the remaining light batter into prepared pan. Into the reserved batter, stir in melted chocolate until well blended. Drop chocolate batter onto the light batter; spread over the light batter. Spoon remaining light batter over the chocolate layer; spread carefully. Using a small spatula or butter knife, swirl the batter to create a marble effect. Bake for 25 to 30 minutes. Cool in a pan on rack for 15 minutes. If desired, turn out of pan onto a serving plate and cool completely, or leave in pan and cool completely. Frost the cooled cake with Fudge Glaze or Creamy Chocolate Frosting.

Awsm Sour Cream Coffee Cake

This is a special coffee cake recipe made with sour cream and a chocolate cinnamon filling.

Ingredients:

• Filling:
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon unsweetened cocoa powder
• 1/2 cup finely chopped pecans or walnuts
• .
• 1 cup butter
• 1 1/3 cups granulated sugar
• 3 large eggs
• 3 cups flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 8 ounces sour cream
• 1/4 cup cream or milk

Preparation:

Combine filling ingredients; set aside.

Grease and flour a 10-inch tube cake pan. Heat oven to 350°.

In a mixing bowl with mixer at high speed, beat butter with sugar until light. Beat in eggs, one at a time, beating after each addition.

Combine the flour, baking powder, and soda in a medium bowl. Combine sour cream and milk or cream in a small bowl.

Slowly beat in flour mixture, alternating with the sour cream mixture. Beat until smooth. Spoon half of the batter into the prepared pan. Sprinkle the filling mixture over the batter. Spoon remaining batter evenly over the filling. Carefully spread to cover.

Bake for 55 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool on a rack in the pan for 10 minutes. Remove the sides of the pan and cool completely on rack.

Awsm Simple Cheese Cake

Yields 

6 inches, serves 5-6 pax

Ingredients

• 250g cream cheese
• 200ml plain yogurt
• 90g sugar
• 3 tsp flour (I'm using self-rising flour)
• 2 eggs
• 2 tsp lemon juice (if you do not like it too sour then 1 tsp)

Steps

Put all ingredients into the mixer. Play up to be cream.

Put into baking dish and bake for 40-45 minutes at 170 degree.

After baked can be stored in a refrigerator for a few days.

Awsm Double Chocolate Stout Cake

Yield: Makes 12 servings

Ingredients:

Cake
1 1/2 cups stout (eg Guinness)
1 1/2 cups (2.5 sticks) unsalted butter
1 cup unsweetened cocoa powder
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream

Preparation:

Icing
2 cups whipping cream
1/2 cup unsalted butter
1 cup peanut butter
1/4 cup milk
1 tsp vanilla extract
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For icing:

Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and everything else and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.