Piña Colada Birthday Cake

Happy weekend everyone!! I am happy to share my Birthday Cake with you all! The traditional flavors that go in the famous tropical drink are nicely incorporated in this recipe. This was the first time I made dried pineapple flowers. Besides looking gorgeous they are also quite yummy!

Piña Colada Birthday Cake

Ingredients:

• 6 large eggs, seperated, egg yolk at room temperature and egg whites cold,
• pinch of salt
• 1/2 tsp baking powder
• 1 cup honey
• 1 cup shredded unsweetened coconut
• 1 cup spelt flour
• 1 tsp almond extract

For the Filling:

• 500 ml whipping cream, 35%, chilled
• 1 tsp vanilla extract
• 1/4 cup honey
• 1/2 cup shredded unsweetened coconut
• 1/2 cup coconut flavored Rum like Bacardi or Malibu
• 1 cup finely cut pineapple pieces

-Line 3 9-inch baking forms with parchment paper. Preheat oven to 350 F.

-Seperate egg whites from yolks. Add a pinch of salt and baking powder and start whisking until stiff peaks form. Add honey and whisk just until well combined.

-Whisk egg yolks with the almond extract until foamy. Mix in the flour and shredded coconut. Carefully fold in the whipped whites, just until well combined.

-Pour batter into prepared baking forms. Bake in preheated oven for about 30 minutes or until golden brown. Let cool completely.

For the Filling:

– In a large bowl whisk the whipping cream until almost stiff, add the vanilla extract and honey then keep whisking until stiff peaks form. Fold in the shredded coconut.

How to assemble the cake:

– Place one cake layer onto a serving plate, brush top evenly with Rum. Spread evenly with about 1/3 cup of whipping cream. Then sprinkle 1/2 cup of pineapple pieces evenly on top. Place second cake layer on top and repeat with Rum, whipping cream and pineapple pieces. Add the third cake layer and brush with some Rum then cover the whole cake with the remaining whipping cream. Refrigerate until ready to se serve. Decorate with pineapple flowers.

How to make the dried pineapple flowers:

– Preheat oven to 200 F. Cut off the outside shell, and do not remove the core. With a sharp knife or mandolin cut about half of the pineapple into thin slices. Use paper towel to dry the slices and removing as much moisture as possible. I used a baking sheet lined with parchment paper. Place pineapple slices on the prepared sheet and place in the oven for 2 – 3 hours or until fully dried and edges are crisp. While still warm place each pineapple slice into the inside of a muffin tin to create the shape of a flower. Allow the pineapple flowers to completely dry. Decorate the cake with as many flowers as desired.

I hope you give it a try!

Ursula

xox

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Pecan Cake / Nusstorte

We’ve been having winter like weather here in Ontario, with lots of snow and cold temperatures.  It’s snowing as I’m writing this blog post and there is a snow squall warning in effect.

I made this Pecan Cake for my son’s 17th Birthday. The original recipe uses Hazelnuts but my son really likes Pecan nuts, so I used these instead. It was delicious with a simple whipped cream filling and a few maple caramelized pecans to finish it up.

Pecan Cake / Nusstorte

• 220 g coconut sugar
• 6 egg yolks
• 2 tbsp rum
• 6 egg whites
• 1 pinch salt
• 1/2 tsp baking powder
• 2 tbsp honey
• 300 g ground pecans
• 1 tbsp spelt flour

-Grease and flour two 9-inch baking forms.

-Whisk together the coconut sugar, egg yolks and the rum.

-In a separate bowl, whisk the egg whites with the salt and baking powder until stiff peaks form. Add the honey and whisk until combined.

-Mix together the flour and pecan nuts then gently with the egg whites, a little at a time, stir/fold under the egg yolk mix until well combined.

-Fill into prepared baking forms and bake in preheated  350 F oven for 20 minutes then change temperatures to 300 F and finish bake for another 40 minutes or until tester inserted into centre of cakes come out clean.

-Let cool completely.

For the filling: 300 ml 35% cream, 2 tbsp honey

-Whisk the cream until stiff peaks form, add the honey and whisk until combined.

-Fill and decorate as desired, I also used some maple caramelized pecan halves to decorate which was really delicious. You can easily make it yourself. Combine maple syrup and pecan halves in a small saucepan and let simmer until caramelized.

Have a wonderful week!

Enjoy!

Ursula 

 

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Strawberry-Tiramisu Cake

This was my Birthday Cake, celebrating my 40th!!

It was so delicious; a creamy Mascarpone filling with strawberries and a touch of liquor, the base simply made with ladyfingers and butter. And the cake is a no-bake recipe, perfect for summer and strawberry season!

Strawberry-Tiramisu Cake

For the crust:

• 200g Ladyfingers, finely crushed
• 100g butter, melted

Filling:

• 500g Mascarpone
• 200ml 35% heavy cream
• 80g + 2tbsp honey
• 1 1/5 tsp vanilla extract
• 3 tbsp liquor
• 400g strawberries, finely cut
• a few strawberries for decoration

-grease a 22cm Springform.

-mix together the finely crushed ladyfingers with the butter, fill into baking form and press down evenly. Let rest in the fridge while you make the filling.

-in a large mixing bowl, stir together the mascarpone, honey, vanilla and liquor. Whip the cream until stiff peaks form add 2 tbsp of honey, whisk until combined. Gently fold whipped cream under the mascarpone filling, then add the strawberries. Pour the filling into the form. Let cool for at least 6 hours. Top and decorate the cake with some more strawberries.

Happy June!

Enjoy!

Ursula

 

 

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Almond Coconut Fruit Tart (gluten-free)

This year we have some special celebrations in our family, we’ll be celebrating 10, 20, 40, 50, 60, 70th birthday as well as some anniversaries. First up was my husbands 50th birthday!

Because of some digestion problems he did not ask for a cake, that is why I came up with this gluten free almond fruit tart. Pretty easy to make and tastes delicious.

 

Almond Coconut Fruit Tart

Almond Crust:

• 3 1/2 cup ground almonds
• 1/2 cup coconut sugar
• 1/2 tsp cinnamon
• pinch sea salt
• 1/2 cup butter melted
• 2 eggs

-Whisk together butter and eggs, add coconut sugar, salt and cinnamon. Stir in ground almonds until well combined. This will be a sticky dough.

-Line the bottom of a 28 cm tart form with parchment paper, grease the sides. Fill in almond dough, works best using your hands, press down evenly. Bake in preheated 350F oven for 30 minutes. Let cool completely.

Coconut Custard

• 500 ml coconut milk
• 4 tbsp corn starch
• 1/3 cup honey
• 1/2 tsp vanilla extract

-In a medium saucepan whisk together all ingredients, except vanilla. Let come to a boil, while whisking, then reduce heat and let cook until thickened. Remove from heat, stir in vanilla and let cool a few minutes then fill in a bowl and let cool completely in the fridge.

Assembly:

-Place almond crust on a serving plate or cake stand. Fill with custard then decorate with your fruit of choice. I used about 5 kiwis, cut in slices, 1 orange and some grape halves.

-Store in refrigerator.

 

Enjoy!

Ursula