This recipe is a lovely variation a the classic swiss roll. This cake roll is a rich dessert whose calico colors will add character to your dinner table.
Eggs – 4 pieces
Flour – 80 gr (2,8
Sugar – 100 gr (3,5
Vanilla sugar – 10
gr (0,35 oz)
Milk – 70 ml (2,3
Melted butter or
cooking oil – 50 ml (1,8 fl. oz)
Pinch of salt
Cocoa – 1/2 tsp
Lemon juice – 1\4
Heavy Cream – 150
ml (5 fl. oz) (1\4 pint)
Butter – 50 gr (1,7
Dulce De Leche or Boiled
sweetened condensed milk – 150 gr (5 oz)
whites and yolks, saving both.
Then mix yolks with
half of sugar, add milk and melted butter.
In the blend yolks,
then add flour and mix thoroughly.
of dough and place in a separate container. In this of dough, add cocoa and a half
teaspoon of milk.
To the egg whites
in a separate mixing bowl, add a few drops of lemon juice and blend them until
soft peaks form. Then, add the remaining half of the sugar and blend thoroughly
again until the egg white form stable peaks.
Add 2 tablespoons
of whipped egg whites to cocoa mix dough and gently fold in.
The remaining egg whites are added to the plain
dough and gently folded in.
Prepare the form
(I used a flat baking sheet lined with parchment paper)
Put the dough with
cocoa on the mold in the form of separate spots and bake 1 -2 minutes
180C\350F\4 gas mark
Remove the dark
spots from the oven and top with the rest of the light dough and baking 8-10 additional
minutes 180C\350F\4 gas mark
Remove the cake
from the oven
Move the cake to a
fresh piece of parchment paper and loosely roll the cake while still warm using
the parament paper as a liner to separate the layers and let it cool
Prepare the cream.
Blend heavy cream until
stable soft peaks form.
container blend dulce de leche with butter, after the blending add cream into
boiled condensed milk mixture.
Unroll the cooled cake and cover top of cake with cream. Then, roll the filled cake again, without parchment paper separator, wrap the roll in a protective parchment paper and put the roll in the refrigerator for several hours.
Once chilled, remove cake from refrigerator
Remove Parchment paper
Then slice the roll, plate the serving slice, and serve.
It is not always easy to prepare cake pans in a way that makes beautiful cakes. That is why pan preparation is crucial if you want your cakes to come out cleanly without sticking or tearing. In most cases, people prepare their pans to create attractive, tear-free cakes. How you prepare the pans can also influence the shape of the final product.
The primary considerations when preparing cake pans are the
type of pan and the type of batter to use. In some cases, baker’s preferences
can also play a role in the kind of preparation needed. If you are a good
baker, you should be able to tell the kind of preparation needed just from the
Typically, cake pan preparation falls in three basic methods
or categories. For a better outcome, you can use parchment paper to amplify
these methods. If you are ready for faultless baking, here are some hacks and
considerations you need to consider as you prepare your pan.
Ungreased Pans (no flour and grease)
A bare-pan, or a pan without flour and grease, are usually
used to bake sponge cakes such as genoise and chiffon. The fact that these
cakes raise by climbing on the walls of the pan means they need a dry surface
to cling. For this reason, bare-naked is more suitable for such baking jobs.
You can also use a bare pan for baking some batters such as soufflé-type
chocolate because it gives them a better shape. Instead of tapered inwards, you
will bake cakes with relatively straight edges.
To detach a cake from ungreased pans, you need a slim
spatula, but a flexible plastic spreader can do a better job. Make sure to
slide it inside the pan while pressing against the edges of the pan to avoid
damaging the cake.
Unless you are using a suspended tube pan or a pan with a
removable bottom, you can spread a parchment paper on the bottom of the pan.
This will help to prevent the cake from falling out of the pan. To line the
cake pan, cut a parchment paper that is slightly larger than the surface of the
pan then fold it into quarters before folding it in half.
These pans are best for baking non-sponge cakes such as
devil’s food, butter cakes, and quick bread. These pans let the cake to detach
from the edges of the pan without tearing or sticking when it has finished
baking. Whenever necessary, you can use a slim spatula to detach the cake,
especially from the sides of the pan. Before lining the cake pan, use a pastry
brush to spread a layer of soft butter bottom and sides of the pan. Use
parchment paper to on the bottom of the pan and spread it tight to remove any
air bubbles and excess greases.
Greased and floured pans (flour and butter sprayed on the pan)
In this type of cake pan preparation, you need to add flour
and grease. You can use these pans for baking the same types of non-sponge
cakes like the one mentioned earlier. The purpose of flour in this preparation
is to seal the batter, which in turn create a cake with an even crust. Another
importance of flour is that it allows for smooth un-molding without sticking to
the pan. In this type of pan preparation, you still detach the cake without
damage even if you don’t have a spatula. In fact, people relied on grease and
flour to help them detach cake from the bottom of the pan before the parchment
paper was introduced.
Some bakers prefer to prepare their pans this way when they
want a slight crust, except for when they are making sponges. Others prefer to
use this preparation for specific cakes only. In most case, the decision on the
type of cake to bake with this type of pan depends on whether the cake will be
served bare or covered with frost. Sometimes, this pan is used for cakes that
are prone to sticking.
When you are not sure if a cake will come out without
sticking, or when you don’t want to frost the surface of the cake, you can
always rely on flour and grease.
To grease and flour the cake, line the bottom with parchment
paper then add flour and grease the sides of the pan. Use melted shortening or
softened butter and a pastry brush to brush the sides and bottom of the cake
pan then sprinkle a little bit of flour. Non-stick cooking spray is best for
When do you use oil, butter, or shortening for greasing?
What to use for greasing is usually a matter of personal
preference. While each person has what he or she likes best, there are some
cases where one greasing type is better than the other. For instance, you will
find that some cakes are best greased by clarified butter or oil rather than
the normal butter. Plain butter has water that can make your batter to stick.
If you are using a cooking spray, make sure that you spray
over the sink or trashcan to avoid unnecessary spills on the floor or counter.
Sometimes, commercial spray makes it difficult for the cake to hold onto the
surface of the pan when raising. So, keep this in
mind as you bake, especially if you want a consistent outcome.
While culinary schools tend to advocate for greasing before
adding parchment liner, it is not necessary. The only time you must grease
under the liner is when the parchment is rumpled. Likewise, you don’t have to
flour or grease the top of the parchment. It is only necessary when you are
making a cake sheet or a thin sponge. This will prevent it from sliding. But,
as you become a pro, you will use less and less greasing.
Does Your Pan Still Stick?
If after trying the above preparations, you still cannot
bake your cake without sticking or tearing, then consider cleaning the pan in
between batches. This problem often arises when you are making multiple
batches. So, remove any leftover that may make your next cake to tear.
This is a nice, simple, cake Black Currant cake recipe.
Kefir 250 ml (8 fl oz/1 cup) (can be replaced with
Greek yogurt or sour cream)
Eggs 3 pieces
Sugar 200 gr (7 oz)
Vanilla sugar 10 gr (1,5 tsp)
Salt – 0,5 tsp (2,5 gr)
Flour 345 gr 12
Baking soda 0.5 tsp (can be replaced with a baking
powder 2 tsp)
Corn starch 1 tsp (can be replaced with a potato
Black current 200 gr (7 oz)
Butter 100gr (3 oz)
Egg with sugar and vanilla sugar and salt mix with a mixer until smooth.
Add kefir (Greek yogurt or sour cream)
Add baking soda or baking powder.
Add the well-sifted flour and mix until smooth
Dough should be medium dense and without lumps
Melt butter in a microwave oven or in a water bath, add to the dough and
mix thoroughly (the butter should melted, but not be very hot)
In a separated bowl mix berries, add cornstarch (starch is needed to
ensure that the berries do not settle and do not stick to the bottom of the
baking dish, so the berries must be fresh or completely defrosted, if frozen, they
can also settle)
Add berries to the dough and gently fold in until thoroughly mixed.
Greased pans with butter or oil, or shortening, or nonstick pan spray and sprinkle with flour or cocoa, so that the cake does not stick to the mold. Line the bottom with parchment paper. You choose to you can line the entire pan with parchment paper (see picture below). The pictures are of a 9-Inch (24 cm) a springform pan, but you may want to use a 7-inch (18 cm) baking pan and then the cake will be deeper.
Bake at a temperature 180C\350F\4 gas mark until done (approximately
45-50 minutes). Use a wooden toothpick to check doneness, insert the toothpick
into the cake, and if it is ready, the stick will come out without fresh dough
Carrot cake is ubiquitous in the U.S. and comes in as many variations as anyone might want. Usually, in some form of a layer cake. This carrot cake recipe is intended to be easy to prepare, and by using a quick and easy glaze, rather than frosting, it has a bit of the traditional American Cottage Pudding feel to it. Here to hoping it finds its way to your table.
Carrot Cake Ingredients
Carrot – 375 gr (12 oz ) (3/4 lb)
Eggs – 4 pieces
Sugar – 150 gr (5 oz) (1\2 lb)
vanilla sugar – 15 gr ( 1\2 oz)
Vegetable oil – 100 ml (1\3 cap) (3fl)
Cinnamon – 1-2 tsp (5-10 gr)
Salt – 0,5 tsp (2,5 gr)
Baking powder – 15 gr ( 1\2 oz)
Flour – 350gr (12 oz) (3/4 lb)
powdered sugar 125gr (4 oz n) (1/4 lb)
lemon juice 1 tbs (0.5 fl oz)
Carrot Cake Directions
Carrots grate on a large grater or grind in a food processor.
Combine eggs with sugar and vanilla sugar and salt mix with a mixer until smooth white lush mass.
Add the egg mixture to the grated carrot.
Add the cinnamon baking powder and vegetable oil to the eggs and carrots.
If desired, you can add spices such as cardamom and dry ginger, as well as dried fruits (raisins, dried apricots and so on).
Add the well-sieved flour and fold in until smooth
When sifted, the flour is well saturated with oxygen, and the cake becomes lusher.
Prepare a baking dish
Coat the baking dish with vegetable oil, butter, or shortening, and sprinkle in flour or cocoa, so, that the cake does not stick to the bottom and sides of the dish; or line use baking paper.
Preheat your oven to 180C\350F\4 gas
Once preheated, bake for approximately 35-40 minutes, and the top is a lite golden brown. Check doneness by inserting a wooden toothpick near the center of the cake, when removed the toothpick should come out clean and dry (absent of uncooked cake mix)
Remove from oven and allow to cool on a rack or heat tolerant service.
Prepare lemon glaze to decorate the Cake.
To make the Lemon glaze, mix lemon juice with powdered sugar until uniform
Once your cake has cooled completely, top it with the with glaze. You can leave it out protected or in the refrigerator overnight, to allow the glaze to distribute evenly and to soak into the cake, somewhat to make the cake moist and delicious. Bon Appetit!
Ahhh cheesecakes, dessert for the gods. It is so simple to prepare! Also, another feature of cheesecakes we all love is the fact that this dessert offers plenty of flexibility. The regular cheesecakes come with a tasty crust, overflowing with cream cheese filling. The significant alterations occur with the constituents placed either in the lining or above the cheesecake. There are loads of cheesecake fillings to pick from as you would usually bake your cheesecake or put in the fridge to set. Cheesecake is undoubtedly a delicate topic when you choose to go dairy free. Fortuitously, if you elect to get rid of them from your diet, the cravings will usually diminish with time.
In the intervening time, you may want to substitute your cheesecake filling for holding down this addiction. But there are times we run out of ideas, especially when other folks ask about cheesecake filling substitute ideas for cream cheese to fit their dietary needs. Luckily, there are a lot of practical and delicious filling substitutes that will have you relishing the constancy and taste of your cheesecake recipes. So, if you are in search for an ideal cheesecake filling substitute, maybe for baking, cooking, or for spread and dips on your food, then my selections have got you covered. I will show you some excellent and fantastic cheesecake filling substitute that can be used to replace it. There are several flavors to choose from to enjoying your cheesecake however you like, but I believe the ideas below are probably the best choice to go for anytime:
Raw Cashews Blend
Cottage Cheese Filling for Cheesecake
The cottage cheese filling is another excellent cheesecake filling substitute that can be used in place of traditional cream cheese filling. Though it must be sieved first, the outcome is productive and still tastes fantastic. Cottage cheese filling is made from cheese curd but distinct for most cheese, which is dehydrated and colored. It also retains its whey content since it is not pressed dry, but drained only. The cottage cheese filling, in contrast to its relations, does not experience the maturation process (aging) and it can also be washed to get a diverse taste, soft, and sweet flavor. Cottage cheese filling also has more fluid than cream cheese filling.
Cottage cheese filling for cheesecakes is preferred by dieters for the reason that it is low in calories and combines well with fruits, vegetable, and others. It is also a good provider of bone-building calcium and protein.
Cream Cheese Filling of Cheesecake
All thanks to cream cheese filling, the unique taste of cheesecake is rich. A slight hint of saltiness is occasionally used for biscuit crust. The mixture of the even consistency of the crunchy texture of the crust and the cream cheese filling all adds up to the complete indulgence. This cheesecake filling substitute makes a good part of cheesecake essential. The cream cheese is a soft cheese with approximately 33% fat content. It is mainly a popular choice for cheesecakes fillings as it provides a smooth texture. Although, known as sweet cheese it has a minimal acidic aftertaste which aids to stop cheesecakes from having a cloying taste.
The cream cheese filling for cheesecakes is more than a condiment for midnight bagel lovers. The thickness and smooth consistency of cream cheese filling make it an ideal cheesecake filling substitute, mainly if you are fond of other types of cheesecake filling. When next you choose to prepare another cheesecake, you can as well get ready to create some great moments with the king of soft cheeses!
Neufchatel Cheese Filling for Cheesecake
The Neufchatel cheese filling has less fat than cream cheese, is milder and has more moisture. It also produces creamier cheesecakes. Neufchatel is also a good cheesecake filling substitute for cream cheese and can be used in similar quantities. It also has identical packaging to cream cheese, but you will notice the variation the instant you open it. This cheese makes a great substitute in a cheesecake. There are notable variations between American Neufchâtel and traditional French Neufchâtel. The American Neufchâtel cheese is very much comparable in taste and feel to cream cheese, but is softer and soggier, with a lesser amount of fat of approximately one third that of usual cream cheese (lower-fat alternative).
This cheesecake filling substitute has seventy calories per one-oz. Serving. Neufchatel cheese also contains one-gram carbohydrate, two grams of protein, six grams of fat, and 2% calcium.
Raw Cashews Blend
The Raw Cashews blend spread is undeniably scrumptious. Folks who have tried dipping into this vegetarian cashew cheese habitually arrive at the same conclusion, “this is delicious, it does not taste anything like cheese.” For those not too conversant with a raw diet, crushed nuts or seeds (cashew) and water are combined to create this dairy-free cheese. Raw Cashews blend creates incredible vegetarian cheesecakes. It also produces the best outcomes when making a neutrally flavored filling for cheesecakes. You can include any other additional aromatics or flavorings to augment your cashew cheesecake recipe. You only have to pulse and add some creative ideas to it, and taste. You can preserve your cashew spread for the constancy of hummus or ricotta, so it acts like a cream cheese spread that is superb with chips, or vegan sticks, crackers, or slathered on sandwiches or wraps.
Cashew cheesecake is picture-perfect for anyone who wants a cheesecake filling substitute for dairy products or for the audacious connoisseurs who desire to try a new cheesecake recipe. I promise you would never get disappointed with Cashew cheesecake, as it is jam-packed with rich flavors and not to mention nourishment from the essential elements, raw cashews. Typical Cashew Cheesecakes comprises a wide range of B vitamins. These B vitamins include B12, calcium, copper, fiber, healthy fats, magnesium, manganese, vitamin C, vitamin E, phosphorus, protein, and zinc. The Cashew cheesecake is not only mineral and vitamin-rich especially when likened to the regular dairy cheesecake filling substitute, but it is also considerably more comfortable for several folks to digest, tastes, and make it convenient to use!
Ricotta cheese is largely well thought-out to be amongst the healthiest cheese with its low-fat content. A hundred grams of Ricotta cheese comprises around five grams of saturated fat. Ricotta cheese is gotten from whey, the bit that is remaining when hard cheese is hard-pressed. The whey is heated till it creates a curd. The curd is now made to pass over a fine cloth, resulting in a piece of cheese that is firm with slight grainy feel. But the low salt presence and high levels of vitamins give ricotta cheese the nourishing edge. A low-fat ricotta cheese is also awesome with fruit, mixed with other constituents.
Tofu creates a charmingly creamy and light filling for the vegetarian variety of cheesecake. Making it a day earlier, permit its flavors to grow stronger. Tofu cheesecakes are exceedingly nutritious and filled with protein. Silken tofu is the softest form of tofu and is regularly used in dips, dressings, and spreads. The soft feel makes it a good cheesecake filling substitute for eggs and creamy cheeses, cottage cheese, and ricotta cheese.
Tofu cheesecakes are always a beautiful looking masterpiece, and it is a no-bake vegan cheesecake. You can make Tofu cheesecakes for your non-dairy or vegetarian friends and family and take advantage of the protein, too. You can include Tofu cheesecakes as part of your healthy recipes for a show-stopping sweet course. Do not get too concerned though; you can also group Tofu cheesecakes into your easy recipes.
Yogurt Filling for Cheesecake
Yogurt Filling makes a pretty good cheesecake filling substitute. For those periods when you wish to join the fun but are in search of something a little light, you can try Yogurt Filling for Cheesecake. The Yogurt Filling for Cheesecake is silky smooth and completely nourishing. Yogurt cheesecakes are very creamy, as the cream cheese becomes replaced with yogurt. The Yogurt Filling for Cheesecake is super healthy with low-fat protein that you and your friends and family will enjoy!
While the regular cheesecakes filled with constituents like cream cheese, heaving whipping cream, sour cream, and whole milk, yogurt does the job even better, making your cheesecake delicious and light. Besides, Yogurt Cheesecake is super easy to make. I love how yogurt can be put to use in quite a lot of ways. It does not matter if you are making Yogurt Cheesecake for brunch, dinner, or even a smoothie. It at all times seems to discover its place!
On a general level, cheesecake is blimey created from simple constituents like cheese, eggs, milk, sugar, and new individual cookies. If you or your household is getting bored or use a particular cheesecake, you might want to consider trying others. They are a variety of cheesecake filling you might want to try out. The prominent ones are listed above, and they all have unique flavors and attribute you would love. For the cheese portion, soft cheese, like cottage and cream cheese, or even ricotta can be made. But, if you or a member of your household has milk antipathy or lactose bigoted, you are also in luck as you find several excellent vegetarian cheesecake alternatives as substitutes.
When working with muffins and cupcakes many cooks prefer to take advantage of liners, but often the finished cupcake or muffin sticks to the liner and can be messy to remove. To prevent this problem, simply place your liner in the pan and give it a lite coating of your favorite cooking spray. Usually, unflavored cooking sprays work best. Floured cooking spray, such as ‘Bakers Joy’ may also be used.
Cakes come in several different sizes, shapes, and making process. Now and then, we find it is tough to know what cake design and cake pan servings are suitable for the number of people likely to come for the event. We all have one or two American cake pan sizes like the Round, square, and heart-shaped cake pan servings that we would like our guest to see. Cake pans yield different numbers of portions with the irregular shapes, such as octagonal or hexagonal cakes producing a comparable number of slices. The Things Home Cooks Know about the type of American cake pan sizes used also will limit the number of slices obtainable from each cake, for instance, the traditional fruit cake is firm and can be cut into smaller slices. If you are considering having a ceremonial cake sliced, then you would have to be very careful to calculate to get more slices out of the cake. Most ceremonial cakes using American cake pan sizes are made up of two or more layers of cake with icing between them.
To be precise, when guessing the number of slices obtainable for each cake servings by pan size, you need to figure out the guests are expected, which dictates the minimum size of ceremonial cake required, plus a little extra for a margin of safety. There should always be room for extra friends and last-minute guests or people by adding extra cake pan servings, maybe smaller in size, because you may end up friends who may want second servings. You may also want to consider whether the cake slices are for dessert or more formal. Dessert, slices are typically larger than the traditional 2 inches by 1-inch cake pieces.
Sometimes knowing how many slices come from the different American cake pan sizes can seem very tricky, especially, round or heart shaped cake pan servings. You might want to view our table for common cake pan sizes and their normal servings below. This way you can get the correct number of slices obtainable from each cake servings by pan size before the event you planned starts to avoid running out of cake, or worse having too many leftovers.
What Is the Normal Serving Size for A Slice of Cake?
The cake pan servings a cake would produce is largely dependent on your opinion and cravings sizing of the cake. A few things home cooks know might go just for a few friends, or a small get together, where all the professionalism might not be so important. But it is always great doing cake pan servings in the right way. Here is our guide for cake servings by pan size that you can get from some of the most popular cake pans. No matter your cake choice pan choice, whether a round cake, a square cake or even sheet cake, we have got you covered.
Round Cake Pans
A typical round cake pan is used to produce classic layered cakes or round birthday cakes with usually plenty cake pan servings. The most popular sizes for round cake pans are the 8 and 9 inches. The round cake pans also come in other wide range of sizes and can be used to produce cakes of different sizes and layers. Below is a list of cake servings by pan size for the most popular sizes of round cake pans. When slicing a round cake in multiple layers, you can increase the number of cake pan servings for the individual sized layer.
8-Inch Span: 12 Servings
9-Inch Span: 16 Servings
Square Cake Pans
Despite the fact that most folks usually group square cake pans and brownies pans, the things home cooks know can also be handy in producing cakes. For this particular American cake pan sizes, the most common sizes for square cake pans are the 8 and 9 inches. But similar to the round cake pans, they are available in a variety of sizes, which can also be used to produce complicated layer cakes of any elevation. When slicing a cake in several layers, you can increase servings for each sized layer.
6-Inch: 10 Servings
8-Inch: 16 Servings
How do layers affect servings?
The layers in cakes form the number of steps in every cake. Layers increase the number of cake pan servings. The more the number of layers the more the number of cake servings by pan size. Additionally, it takes at least two layers make a tier, and you might find some recipes making use tier.
Table of the typical cake pan and their servings?
Below are the various cake servings by their pan size