Chocolate Hazelnut Cream Cake Recipe: A Heavenly Dessert! || Ëmbëlsirë Me Krem Lajthie e Çokollatë
???? Indulge in pure decadence with our irresistible #Chocolate #hazelnut Cream Layer Cake! Each bite offers a delightful combination of biscuit crunch, creamy layers of whipped cream, cream cheese, and hazelnut cream, all topped off with rich melted chocolate. A heavenly #dessert that will leave you craving for more! ????
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#hazelnutdessert #creamdessert #nobakedessert #nobakechocolatedessert
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Himmelstorte (Heaven Cake) - Best Meringue Cake!
Learn how to make Himmelstorte (Heaven Cake), a delectable German dessert, with our easy-to-follow recipe tutorial that creates fluffy layers of blissful indulgence
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HEAVEN CAKE INGREDIENTS:
►10 Tbsp unsalted butter, softened
►2/3 cup granulated sugar
►4 large eggs, room temperature, separated into yolks and whites
►1 tsp vanilla extract
►1 1/3 cups all-purpose flour
►1 1/2 tsp baking powder
►1/4 tsp fine sea salt plus a pinch for meringue
►1/4 cup milk, room temperature
►1 1/4 cup confectioners sugar (125 grams)
►1/2 cup sliced almonds, divided
►1 3/4 cup heavy whipping cream
►2 Tbsp granulated sugar
►1 tsp vanilla extract
►12 oz raspberries, divided (keep a handful for garnish)
►2 tsp confectioners sugar, to dust the top
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:28 Quick Prep
1:31 How to make cake batter
4:24 How to make cake meringue
6:13 How to bake heaven cake
6:42 Raspberry cream filling
7:22 How to assemble the cake
9:45 Taste test
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Heaven on Earth Cake
Heaven on Earth cake describes this delicious trifle-esque dessert perfectly. Moist angel food cake topped with tart cherry pie filling, creamy pudding, and lightly whipped cream make this cake out of this world!
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Grab the full, printable recipe on my blog:
INGREDIENTS
1 angel food cake a pre-made cake or bake a boxed angel food cake mix and let it cool
1 can cherry pie filling 540 milliliters, 18 ounces
1 package 4-serving instant vanilla pudding mix 102 grams, 3.6 ounces
1 1/2 cups milk 2%
1 cup sour cream
8 ounces Cool Whip
sliced almonds optional garnish
INSTRUCTIONS
Cut the cooled angel food cake into cubes about 1 inch in size.
Pro Tip: If you are baking the cake yourself for this recipe, make sure to let it cool fully before cutting it so that it doesn’t make the other ingredients too warm.
Pro Tip: The best knife to use when cutting angel food cake is one with a serrated blade, it will cut the cake easier, and you won’t lose the airy, fluffy texture of the cake.
Layer half of the cake pieces evenly in the bottom of a 9×9 cake pan (metal or glass).
Spread 2/3 of the cherry pie filling evenly over the cake.
Layer the last half of the cake cubes over the cherry pie filling.
In a medium bowl stir together the pudding mix, milk, and sour cream until smooth, about 2 minutes. Spread evenly over the top of the cake.
Spread the Cool Whip evenly over top of the pudding layer. Drop and spread the rest of the cherry pie filling over the top.
Place in the fridge and let chill 4 to 5 hours before serving.
Pro Tip: This cake needs at least 4 to 5 hours in the fridge so it can soak up all of the flavors. Overnight is even better.
Sprinkle slivered almonds on top of the cake before you serve it, optional.
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Heavenly Vanilla Cream Icebox Cake Recipe | Easy, No-Bake Dessert
Dive into a world of pure indulgence with this irresistible vanilla cream icebox cake recipe! In this exciting video, I'll show you how to create a luscious, no-bake dessert that combines layers of creamy vanilla filling and delicate biscuits. Get ready to experience a heavenly delight that requires no oven and minimal effort.
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Join me on this delightful culinary journey as I guide you through the step-by-step process of assembling this dreamy vanilla cream icebox cake. From preparing the velvety smooth vanilla cream to layering it with crisp, melt-in-your-mouth greek Miranda biscuits, every step is a celebration of flavors and textures. The best part? This dessert needs to be refrigerated overnight, allowing the flavors to meld together into a sensational treat.
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Whether you're a novice or an experienced baker, this recipe is a breeze to follow. Impress your family and friends with this show-stopping dessert that looks as good as it tastes. Whether you're serving it at a special occasion or simply treating yourself to a sweet indulgence, my vanilla cream icebox cake will leave everyone wanting more.
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✳️Ingredients:
For the Cream
✅ 34 fl oz (1000 ml) Whole Milk
✅ 3.2 oz (90 g) Corn Starch
✅ 3 Egg Yolks
✅ 5.3 oz (150 g) Sugar
✅ 4.6 oz (130 g) Butter
✅ 2 Vanillin Vials
✅ A Pinch of Salt
For the Whipped Cream
✅ 21.2 oz (600 g) Plant Based Cream
✅ 1 Vanillin Vial
To Assemble
✅ 21.2 oz (500 g) Biscuits (Miranda)
✅ Cocoa Powder
✅ 8 fl oz (250 ml) Whole Milk
#VanillaCreamIceboxCake #nobakedessert #easyrecipes #dessertideas #sweetindulgence #IceboxCake #CreamyDelights #NoOvenNeeded #quickdessert #yummytreats #dessertlovers #deliciousness #foodielife #bakinginspiration #summerdesserts #dessertheaven #homemadegoodness #greekfood #tastytreats
HOW TO MAKE A MOIST AND SOFT SOUR CREAM POUND CAKE!
HOW TO MAKE A MOIST AND SOFT SOUR CREAM POUND CAKE! ~ In this video I will be showing you how to make a moist and delicious pound cake. I hope you enjoy the video this how to/cooking video :) Please share, like, comment, and subscribe. Thank you for all of your support!
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3 Cups Cake Flour
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2 Sticks Salted Butter (Room Temperature)
1/2 Cup Vegetable Oil
3 Cups Sugar
6 Large Eggs (Room Temperature)
2 Tsp Vanilla Extract
2 Tsp Butter Flavor
1 Tsp Lemon Flavor
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My husband hates CHOCOLATE CAKE but LOVED this one!
RECIPE:
SHOP:
If you’re looking for a rich, fudgy chocolate cake to satisfy your sweet cravings, then this cake IS IT! Paired with an indulgent chocolate fudge frosting, this is by far the best chocolate cake I’ve ever had.
INGREDIENTS:
Chocolate Cake
- 1½ cups (190 g) flour - regular all purpose
- ½ cup (50 g) cocoa powder - unsweetened
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter
- 1¼ cups (200 g) dark chocolate (50%)
- ⅓ cup (80 g) milk - room temperature
- 1½ cups (300 g) white sugar
- 1½ tbsp instant coffee powder
- ¼ cup (55 g) unflavoured vegetable oil - I use canola oil
- 1 tsp vanilla essence/extract
- 2 large eggs - room temperature
- ½ cup (110 g) hot water
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F). Remember to grease the bottom and sides of two 8 inch cake tins (mine are 3 inch deep), and also line the bottom of the tin with baking/parchment paper.
IMPORTANT: Do not open the oven door too early to check the cake otherwise this can cause the cake to sink in the middle. Enjoy :)
Chocolate Fudge Frosting
- 1 cup (226 g) cream
- 4 tsp cocoa powder - unsweetened
- 2½ cups (400 g) dark chocolate (50%)
- 1 cup (226 g) unsalted butter
- 1 cup (170 g) icing sugar - also known as powdered sugar/confectioners sugar
- ½ tsp instant coffee powder
- ½ tsp salt
- 2 tsp vanilla essence/extract
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