Walnut Caramel Mirror Cake
Walnut Caramel Mirror Cake - an elegant dessert with a caramel mirror glaze perfect for upcoming Easter holiday. Walnut cake at the bottom, followed by a semisweet chocolate layer, caramelized toasted nuts cream and a mascarpone and coffee mousse on top. Everything coated with a caramel mirror glaze and decorated with a chocolate golden flower for o more elegant look.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 16 servings
Walnut Cake
2 egg whites
Pinch of salt
1/3 cup (70g) sugar
2/3 cup (70g) walnuts, ground
2 tbsp (20g) all-purpose flour
Chocolate Layer
5.5 oz (150g) semisweet chocolate
3 tbsp (45ml) whipping cream
Walnut Caramel Layer
1/3 cup (70g) sugar, for caramel
1 tbsp (15ml) water
2/3 cup (70g) walnuts, toasted, cut into smaller peices
5 tbsp (70g) butter
2 egg yolks
3 tbsp (45g) sugar, for mixing with yolks
pinch of salt
Mascarpone Mousse
16 0z (500g) mascarpone, room temperature
2/3 cup (80g) powdered sugar
1 1/2 cup (360g) whipping cream (35% fat), chilled
1 tbsp (10g) gelatin powder
1/4 cup (60ml) cold water
2 tsp (4g) instant coffee
1 tsp (5g) vanilla extract
Caramel Mirror Glaze
1 cup (200g) sugar
1 tbsp (15ml) lemon juice or water
3.5 fl oz (100ml) water
3/4 cup (180g) whipping cream
1/2 tsp (3g) salt
2 tbsp (16g) cornstarch
1 tbsp (15ml) water, for mixing with cornstarch
1 tbsp (10g) gelatin powder
1/4 cup (60ml) cold water, for dissolving gelatin
Chocolate Flower
2.5 oz (70g) semisweet chocolate, for melting
1 oz (30g) semisweet chocolate, for tempering
golden powder, optional
chopped walnuts
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No Bake Raspberry Icebox Cake Recipe | HappyFoods Tube
No bake raspberry icebox cake recipe with almond & hazelnut crust. Super easy to make dessert, creamy texture with lots of natural sweetness thanks to dates, bananas and raspberries.
Full recipe here ►
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INGREDIENTS:
2 Cups (220g) Frozen Raspberries
1 Cup (140g) Dates without stones -
1 Medium – Large Banana
½ Cup (80g) Almonds + Hazelnuts -
1 – 2 Tablespoons Lemon Juice
3 Tablespoons Coconut Oil -
1/3 Cup (70g) Mascarpone
¼ Cup (70g) Condensed Milk -
METHOD:
1. In a bowl combine finely chopped nuts & dates (or processed in a food processor), lemon juice and coconut oil.
2. Line the bottom of a cake tin with cling film (or baking parchment) and add the nut/date mixture. Press down hard with a spoon or a flat bottomed bowl until you form a firm base.
3. In a food processor/blender mix together raspberries and condensed milk. Once done, save half of this mixture for later.
4. Now add banana and mascarpone to the remaining mixture and blend until smooth. Pour this over the nut/date crust and spread around evenly. Put it in the freezer for 20 minutes or until set enough.
5. Once set, spread over the saved mixture of raspberries and condensed milk. Put back in the freezer and freeze until set (see note).
6. Keep in the freezer!
Preparation: 10 minute
Freezing: 30+ minutes
Makes: 1 cake 6-8 portions (6 inch/16cm cake tin)
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No Bake Peach Cheesecake Bites Recipe ►
No Bake Chocolate Biscuit Cake Recipe ►
Lemon Curd Thumbprint Cookies Recipe ►
No Bake Banana Banoffee Pie Recipe ►
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Raspberry Oatmeal Squares Recipe | How to Make Raspberry Oatmeal Bars
Another quick and easy dessert for oatmeal lovers. These raspberry oatmeal bars are crispy on the outside and soft on the inside. You can prepare this recipe with fresh or frozen raspberries. And the most important part: to make these delicious raspberry oatmeal squares you need only few basic ingredients.
Printable Version:
More Oatmeal Dessert Recipes:
Healthy Banana Oatmeal Cake:
Apple Oatmeal Muffins:
No-Bake Chocolate Peanut Butter Oatmeal Bars:
Oatmeal Cookies:
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Ingredients:
For the crumble:
1 cup (125g) All-purpose flour
1½ cups (135g) Rolled oats
1/2 cup (100g) Light brown sugar
1/2 teaspoon Baking soda
1/2 teaspoon Cinnamon *optional
1/4 teaspoon Salt
1/2 cup (115g) Butter, softened
For the raspberry filling:
300g (10.5oz) Raspberries, fresh or frozen
1 teaspoon Lemon zest
2 tablespoons (25g) Sugar
2 tablespoons (15g) Cornstarch
1 teaspoon Vanilla extract
Directions:
1. Preheat oven to 350F (175C). Line a 8-inch (20cm) square baking pan with a strip of parchment paper. Set aside.
2. Make the crumble: In a large bowl, combine oats, flour, salt, brown sugar and baking soda. Add the butter and mix until crumbly.
3. Make the filling: in a large bowl mix raspberries, lemon zest, sugar, cornstarch and vanilla extract. Set aside.
4. Press 2/3 of the crumble mixture into the bottom of the baking pan. Spread the filling over the base, Sprinkle the remaining oat mixture.
5. Bake for 35 minutes, until golden brown. Let cool completely, then refrigerate for at least one hour before cutting into squares.
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Lemon Raspberry Ricotta Cake
This easy Lemon Raspberry Ricotta Cake is a light and refreshing, creamy dessert that's flavored with fresh raspberries, lemon juice, and zest. It's perfect for spring, summer, and any other time of year!
Full Printable Recipe ►
Ingredients:
Flour Coated Raspberries
・1 ½ cups Fresh Raspberries
・1-2 tbsp All-Purpose Flour
Lemon Raspberry Ricotta Cake
・1 cup Domino® Golden Sugar
・1½ cups All-Purpose Flour
・2 ¼ tsp Baking Powder
・1 tsp Salt
・2 tsp Lemon Zest
・3 Large Eggs
・1½ cups Whole Milk Ricotta Cheese
・3 tbsp Lemon Juice
・1 tsp Vanilla Extract
・½ cup Unsalted Butter, melted
・Domino® Powdered Sugar, for dusting/garnish top of the cake
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#lemonraspberryricottacake #raspberries #lemons #lemonricottacake #beyondthebutter #dominosugar #ricottacheese #easydessertrecipes
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Raspberry Nut Cake~ Part One #Springcake2021 #countrymamamusings #vintage #recipe
It's my birthday, and my best friend and I will be making a Raspberry Nut cake from a recipe found in one of my vintage cook books! Stay tuned for part two where we make homemade frosting for our cake!
Recipe (Pending)
Preheat oven to 350*
1 1/4c sugar
1 c crisco
3 eggs
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 c. buttermilk
1 tsp vanilla
1/2 c chopped nuts
2c fresh raspberries
(be sure to put some raspberries aside for decorating your cake.... nuts too! )
Cream sugar and Crisco; add eggs one at a time. Mix well on low
Mix dry ingredients ( flour, baking powder, baking soda) together. Add flour mixture to sugar mixture a little at a time, alternating with a bit of the buttermilk; keep adding until flour mixture and buttermilk is all incorporated. Add vanilla.
Fold in nuts and raspberries.
Grease and flour 2 8-inch round cake pans or one 9x13 cake pan; pour batter into cake pans, filling one-half full. Bake at 350* for 25-28 minutes or until toothpick comes out clean when testing in the center of cake.
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Raspberry Cake
Full recipe available at
Full recipe available at
Full recipe available at
Want more freshness with your dessert or sweet snacks? Then the solution is simple: use plenty of fresh fruits and berries. This time we used tasty raspberries for this cake. Flavor the sweet egg and flour base with vanilla and almond extract. This is a dessert that’s easy to put together in just 10 minutes. And then let it bake!
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