Monday 16 September 2013

Raspberry Cake with Liqueur-43-Vanilla Icing


Oh don't you just love cakes that could make you tipsy.


You need to have:

For the dough:
300g flour
50g starch
200g sugar
2tbsp soy flour
1pkt baking powder
1pkt vanilla sugar
1cup frozen raspberries
300ml soy yoghurt
150ml soy milk
50ml oil

For the icing:
1pkt soy whip
1pkt "whipping powder" (keeps the cream whipped)
good dash Liqueur 43 (or vanilla syrup if you don't like alcohol)
a few tbsp icing sugar 
0-2pkts vanilla sugar (depending on how strong the vanilla taste already is with the liqueur/syrup in the cream)

raspberries to decorate (I used frozen ones for this, too)


You need to do:

Preheat oven to 180°C, grease a springform pan.

Mix the dough. You can mix until it's a light pink after you put the raspberries in. You don't have to, though, I just wanted my cake to be all barbie.

Bake for 40-50mins and let cool down.

Whip up your cream with the whipping powder, then add flavour and icing sugar. The icing might seem a little runny but will get firm when it "dries" a little because of the icing sugar. I just kept the cake in the fridge after I put on the icing.

Moist Chocolate, Pear and Red Wine Cake with Intense Chocolate Icing.


It's a bomb.


You need to have:

For the dough:
400g flour
50g starch (or another 50g flour)
200g sugar
1pkt baking powder
1pkt vanilla sugar
2-3tbsp chocolate spread
2tbsp soy flour
50ml oil
400ml red wine (or part red wine part milk, depending on how red-winey you want the cake to be)

3-4 pears, peeled and halved or quartered, depending on how big they are

For the icing:
1/2pkt icing sugar
2-3tbsp chocolate spread
2-3tbsp margarine
dash of soy cream (optional)


You need to do:

Preheat your oven to 180°C. Grease a springform pan. Mix all ingredients for the dough and pour it into the springform pan. Place pears on top in a circular pattern (or something like that. Just try to fit as many as you can...).

Bake for 40-50mins, then let cool down.

Mix ingredients for the icing and cover cake. The one in the picture was quite runny because I used some whipped soy whip that was leftover from another cake in it, too. You can just add a dash of cream for the flavour and to make the cake even more intense than it already is :D

Tiramisu Cake!


Might be my favourite cake EVER!


You need to have:

For the bottom layer:
200g flour
125g sugar
1pkt baking powder
1pkt vanilla sugar
2-3 tbsp speculoos spread
200ml soy milk
50ml oil
1 1/2 tbsp soy flour

For the middle layer:
1pkt (about 250g) "Zwieback" + 2-3tbsp speculoos spread
OR
1pkt speculoos
1cup strong black coffee
Amaretto to taste

For the cream:
2pkts soy whip
2pkts of the powder that makes cream stay whipped all nice and fluffy
2-3pkts vanilla sugar or 2-3dashes vanilla syrup

unsweetened cocoa powder to sprinkle


You need to do:

Grease a springform pan. Mix the ingredients for the bottom layer and bake at 180°C for 20-30mins. Let cool down.

For the middle layer, mash the Zwieback and speculoos cream or just the speculoos, until you have a crumbly mass. Add coffee and amaretto to taste. Spread the mass in another greased oven dish and put in the freezer. 

When the bottom layer is cooled down, whip the soy whip with "whipping powder" and vanilla sugar/syrup. Cover the bottom layer with a little less than half the cream. Also place in the freezer and wait about 30mins until the cream layer is slightly frozen on the outside. This way it won't be all squishy and you can easily place the (also slightly frozen) middle layer on top. Keep the rest of the cream in the fridge while waiting, though!!!

Cover the now 3 layers with the rest of the cream and sprinkle with cocoa.