Strawberry-choco cake

Hello everyone,

happy holidays! I hope you had a peaceful and merry Christmas. I spent the Christmas Eve at home with my parents and on Xmas day I fell into a deep food-coma at the boyfriend's house. Maybe this will sound funny to you but I cannot wait for January to come - the detox month!

New Year's Eve is just around the corner and I think it is time to think about what to cook for this special night. If you are still wondering and searching for a great dessert recipe - I can help you out. Here is a recipe for a gloriously delicious strawberry-choco cake, super moist, creamy, fruity, heavenly light... And the best part? You can make it healthy or super unhealthy. It is up to your preferences.

I made this cake for the boyfriend's mum's (mum-not-already-in-law) birthday and we devoured it immediately, everyone loved it! I mean... Who does not love strawberries and chocolate?

Searching for more food ideas? Visit my Instagram profile (@crayonsandbeads)!

(Recept je tudi v slovenščini!)

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Recipe (for a 26 cm cake tin):

Batter ingredients:

2 eggs

6 tbsp sugar (brown or coconut palm)

1 packet vanilla sugar

6 tbsp oil

6 tbsp milk (plantbased or regular)

6 tbsp flour (wholegrain, spelt or regular)

1/2 packet baking powder

50 g grounded walnuts

1 tbsp raw cacao powder

Other ingredients:

200 ml milk (plantbased or regular)

2 tbsp rum

Filling:

2 packets vanilla pudding

1 cup strawberry compote

4-5 tbsp sugar (brown or coconut palm)

1 packet vanilla sugar

Topping:

500 ml whipped cream (can substitute for coconut cream)

decoration (grated chocolate, fruit, nuts, etc.)

Preparation:

1. Batter: In one bowl, beat the eggwhites with 3 tbsp sugar into an eggwhite snow. In another bowl, mix the eggyolks with 3 tbsp sugar until fluffy. Add the other ingredients in the order as listed above. Mix really well. Finally, slowly add and stir the snow into the batter. Transfer it into a greased cake tin and bake in a preheated oven at 180°C for 15-20 minutes.

2. Then, soak the cake with a mixture of milk and rum to make it moist.

3. Filling: Blend the strawberries, add them 500 ml liquid (from the compote and more water, if needed) and bring to boil. Mix in the vanilla pudding, sugar, vanilla sugar and stir for a few minutes. Pour the filling over the cake and let it completely cool in the fridge.

4. Topping: Spread the whipped cream over the filling and decorate with whatever you wish.

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Recept (za 26 cm tortni pekač):

Sestavine za biskvit:
2 jajci
6 žlic sladkorja (rjavi ali kokosov)
1 zavitek vanili sladkorja
6 žlic olja
6 žlic mleka (rastlinsko ali kravje)
6 žlic moke (polnozrnata, pirina ali namenska)
1/2 zavitka pecilnega praška
50 g zmletih orehov
1 žlica presnega kakava v prahu

Ostalo:
200 ml mleka (rastlinsko ali kravje)
2 žlici ruma

Polnilo:
2 zavitka vanilijevega pudinga
1 skodelica jagodnega kompota
4-5 žlic sladkorja (rjavi ali kokosov)
1 paket vanili sladkorja

Nadev:
500 ml stepene sladke smetane (lahko nadomestimo s kokosovo kremo)
dekoracija (naribana čokolada, mrvice, sadje, oreščki, itd.)

Priprava:
1. Biskvit: V eni posodi stepemo beljake s 3 žlicami sladkorja v trd sneg. V drugi posodi stepemo rumenjake s 3 žlicami sladkorja, dokler penasto ne naraste. Dodamo še ostale sestavine v vrstnem redu, kot je napisano zgoraj. Zelo dobro premešamo. Na koncu dodamo masi še sneg, ki ga nežno vmešamo. Maso vlijemo v namaščen tortni pekač in pečemo na 180°C za 15-20 minut.
2. Nato pečen biskvit nasočimo z mešanico mleka in ruma.
3. Polnilo: Zblendamo jagode, jim dodamo 500 ml tekočine (iz kompota in po potrebi še vodo) in zavremo. V zavretek zakuhamo vanilijev puding, sladkor in vanili sladkor ter mešamo nekaj minut. Jagodno mešanico prelijemo čez biskvit in damo v hladilnik, da se popolnoma ohladi.
4. Nadev: Ko je torta hladna, odstranimo obod tortnega pekača in jo premažemo s stepeno smetano ter poljubno okrasimo.
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Have a lovely and glamorous start into 2015!

Vanja

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Cook with me: Chocolate Apple Cake (raw, vegan, dairy-free)

Hello everyone,

my food-loving-cooking-baking-creating side is at its best form these days. I started to write down all the recipes that caught my eye, some of them were already recreated and many more are still waiting in the line! Blame the holidays or too much free time, but I like this mood. And anyone who tried my food creations (especially desserts) likes it even more.

I've totally fallen for raw food where no cooking or baking is required, just combining ingredients and mixing them together. About a week ago, I made my second raw cake - a healthy Chocolate apple cake - vegan and dairy-free! It is pretty similar to the Banana strawberry chocolate cake. And as always, it is so easy to make!

Recipe:

Base (1st layer):

100 g mixed nuts (I used walnuts and hazelnuts)

100 g oats

50 g coconut flour

50 g coconut palm sugar

200 g medjool dates, pitted

2 tablespoons coconut oil (not melted)

Filling (2nd layer):

2-3 apples (medium size), grated
1 tsp cinnamon
3 tbsp coconut flour

Chocolate cream (3rd layer):

170 g medjool dates, pitted

1 cup water

50 g raw cocoa powder

2 tablespoons coconut oil (not melted)

Preparation:

1. For the base, mix all ingredients in a food processor into a dough and press it firmly into a cake tin.

2. Mix together the grated apples, cinnamon and coconut flour. Add the mixture on top of the dough. 

3. For the chocolate cream, mix the dates in a food processor until you don't get a lump. Next, add water to get a thick, creamy consistency. The last step is to add cocoa powder and coconut oil to the mixture. Then, put the cream over the apple layer.

4. Let the cake cool down in the fridge for about 2-3 hours before serving.

Believe me, raw cakes taste as good as ordinary baked cakes if not even better (oh yes, they do)! Still in doubts? Well, then you seriously need to make one or two!

By the way, there is still some time left to enter my GIVEAWAY (previous post) which ends today at 8 PM! The winner will be announced on Facebook no later than tomorrow.

Have a sunny week,

Vanja