Banana Cake Recipe Nutella Addiction Joy

September 24, 2020 by cookies

This is the best Banana Cake Recipe with Nutella frosting. Super easy and joy to eat. So, if you like easy banana recipe this is your post and more…

Hello my dear readers,

Our recipe for today is the best combo: easy banana cake and Nutella frosting.

Yes, we are making Banana Cake for you with Nutella.

So, let me describe this cake to you.

DESCRIPTION OF BANANA CAKE

It is the best banana cake I have ever had. Moist and delicious. It is made with ripe bananas, sour cream, chocolate chips and walnuts.

Don’t think this recipe is overrated. Certainly not the case. This is the best banana cake ever. Think about it. And make it. NOW!

SHOPPING LIST

butter
sugar
brown sugar
eggs
flour
ripe bananas
sour cream
walnuts
Nutella
chocolate chips
heavy cream
vanilla extract
cinnamon
baking soda

Equipment

KitchenAid Mixer or any mixer you have and use

Mixing bowl (for cake and frosting)

Bowl for flour mixture

9 by 13 pan for baking

ACTION TIME

Making BANANA CAKE RECIPE WITH NUTELLA FROSTING

Ingredients

1/2 cup butter (unsalted)

1 cup white sugar

1/2 cup brown sugar

2 eggs, large

1 tsp pure vanilla extract

3/4 cup mashed ripe bananas

1/2 cup sour cream (14%)

3/4 cup chocolate chips

1/2 cup walnuts, chopped

2 cups flour (all purpose, unbleached)

2 tsp cinnamon

1 tsp baking soda

Nutella Frosting

1 cup Nutella

1/2 cup heavy cream

1/2 tsp Whip It

INSTRUCTIONS

Preheat oven to 350 F.

Line 9 by 13 pan with aluminum foil. Set aside.

Add the butter, white sugar and brown sugar to the mixing bowl. Mix until incorported (3 minutes)

Then add eggs, one at the time. Mix in.

Your next step is to add pure vanilla extract and mashed bananas.

In another bowl add flour, cinnamon and baking soda.

After that add half flour mixture to the egg mixture. Mix in.

Then add sour cream and mix in again.

Finish with the rest of flour mixture and mix everything together.

Then add chocolate chips and walnuts.

Stir using the spatula.

Pour the batter into prepared 9 x 13 pan.

Bake at 350 F for about 30 minutes or until done.

Cool before frosting.

Making Nutella Frosting

Mix heavy cream and Whip it together.

Add Nutella and quickly mix. (about 1 minute)

Nutella frosting — Nutella Frosting – how to make it

Spread the frosting over the easy banana cake.

Decorate with walnuts, hazelnuts or top with heavy cream. (if you like and don’t care about calories)

Slice and serve.

banana recipe for you — banana cake recipe – the best cake made with ripe bananas

STORAGE

Cover and store in the fridge for about 3 days.

What else can I say about this cake?

Delicious! Moist and flavorful. Reminded me of carrot cake. (and you know how much I love carrot cakes)

OPTIONS:

Number 1 – Chocolate Icing

If you don’t like Nutella frosting, you can make this cake chocolate icing.

5 oz chocolate (semi-sweet or use your favorite kind…unsweetened)

2 Tbsp oil

Just melt chocolate and oil (use double boiler method)

No frosting – Base Banana Cake

If you like plain banana recipe and you don’t like Nutella frosting or chocolate icing then just make the base banana cake.

Slice to your favorite size and enjoy.

Review the Steps

-prepare 9 by 13 pan. (line with aluminum foil)

-Preheat oven to 350 F

-Mix butter and both sugars

-Add eggs, vanilla, bananas

-Dry ingredients bowl: flour, cinnamon, baking soda

– Add half flour mixture to wet ingredients, then SOUR CREAM, second half of flour mixture

-Stir in chocolate chips and walnuts

-Bake at 350 F

-Cool and add Nutella frosting

Quick Note

Flour – I used all purpose, unbleached.

Eggs – Large, organic. Be sure the eggs are room temperature.

Bananas – I used 3 medium size bananas. (very dark bananas, ripe)

Butter – unsalted, room temperature

Baking soda – no aluminum (super important to me). You can buy baking soda and powder in the healthy stores or organic section of any food store

Sour cream – full fat and I used 14%

Vanila Extract – use pure if you can. Have you ever made homemade vanilla extract? If you want to learn how, check this link (It is so easy)

super easy banana cake -the best cake for your family

FINAL NOTE

Banana Cake Recipe is the best banana cake. Ever.

You can make this easy banana recipe with Nutella frosting or chocolate icing.

Or you don’t have to. You can just make banana cake base recipe. It is great on its own.

This recipe is great for parties, office celebration, family gathering, Christmas or any potluck you need to attend.

Difficulty Level: Easy

Final Grade: A+

PRINTING THE RECIPE

Making BANANA CAKE RECIPE

Name: Making BANANA CAKE RECIPE
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Cuisine: north america
Ingredients: 1/2 cup butter (unsalted); 1 cup white sugar; 1/2 cup brown sugar; 2 eggs, large; 1 tsp pure vanilla extract; 3/4 cup mashed ripe bananas; 1/2 cup sour cream (14%); 3/4 cup chocolate chips; 1/2 cup walnuts, chopped; 2 cups flour (all purpose, unbleached); 2 tsp cinnamon; 1 tsp baking soda; Nutella Frosting; 1 cup Nutella; 1/2 cup heavy cream; 1/2 tsp Whip It

Yield: Serves 12

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

It is the best banana cake I have ever had. Moist and delicious.

It is made with ripe bananas, sour cream, chocolate chips and walnuts

Ingredients

1/2 cup butter (unsalted)
1 cup white sugar
1/2 cup brown sugar
2 eggs, large
1 tsp pure vanilla extract
3/4 cup mashed ripe bananas
1/2 cup sour cream (14%)
3/4 cup chocolate chips
1/2 cup walnuts, chopped
2 cups flour (all purpose, unbleached)
2 tsp cinnamon
1 tsp baking soda
Nutella Frosting
1 cup Nutella
1/2 cup heavy cream
1/2 tsp Whip It

Instructions

Preheat oven to 350 F.

Line 9 by 13 pan with aluminum foil. Set aside.

Add the butter, white sugar and brown sugar to the mixing bowl. Mix until incorported (3 minutes)

Then add eggs, one at the time. Mix in.

Your next step is to add pure vanilla extract and mashed bananas.

In another bowl add flour, cinnamon and baking soda.

After that add half flour mixture to the egg mixture. Mix in.

Then add sour cream and mix in again.

Finish with the rest of flour mixture and mix everything together.

Then add chocolate chips and walnuts.

Stir using the spatula.

Pour the batter into prepared 9 x 13 pan.

Bake at 350 F for about 30 minutes or until done.

Cool before frosting.

Making Nutella Frosting

Mix heavy cream and Whip it together.

Add Nutella and quickly mix. (about 1 minute)

Spread the frosting over the easy banana cake.

Decorate with walnuts, hazelnuts or top with heavy cream. (if you like and don't care about calories)

Slice and serve.

Notes

STORAGE

Cover and store in the fridge for about 3 days.

What can I say about this cake?

Thank you for visiting the best food blog, 5starcookies.com

See you soon….

Love and hugs

from your favorite

super easy banana cake recipe from the best food blog 5starcookies

Original Nanaimo Bars – A Canadian Tradition

November 26, 2021September 20, 2020 by cookies

Christmas Time – Original Nanaimo Bars Recipe for you. So, if you are looking for traditional Canadian Christmas baking this is the recipe. Easy and no Bake. And I did it my way…One and only Easy Nanaimo Bars.

Hello my dear readers,

Are you ready for Christmas? If you are like me the answer is: YES!

Yes, I can’t wait for Christmas and since we don’t care about numbers and dates why not do it now.

Let’s start with Christmas baking this second. And I am going to start with my first Christmas Recipe 2020 called ….

NANAIMO BARS!

Description of No Bake Nanaimo Bars

Legend has it that a local housewife from Nanaimo created this recipe for a magazine cooking contest. And of course she won first prize. Because of her we know that Nanaimo is the city in British Columbia. Do you see how powerful baking is? You can learn geography and enjoy the best no-bake bars. So, let’s learn a little more about very Canadian traditional Nanaimo bars.

It consist of three layers: the first one or the base is made of wafer crumbs, walnuts and coconut. The middle layer is made of custard icing and the top layer is the chocolate ganache. Easy, don’t you think.

I made many versions of this recipe like Mint Nanaimo Bars , Cappuccino Nanaimo Bars, Peanut Butter Nanaimo Bars, Kit Kat Nanaimo Bars, Raspberry Nanaimo Bars and more…Yes, this is my favorite recipe for many reason. And it started in December of 1995 when in IGA store I bought my first box of Nanaimo bars…and the love story started…

So, let’s make the best Canadian recipe from British Columbia, city Nanaimo.

The best Nanaimo — Original Nanaimo Bars-the best and number 1 easy recipe

THE FIRST STEP IS…

SHOPPING LIST for Nanaimo Bars

Butter
Sugar
Cocoa
Egg
Milk
Graham crumbs
Walnuts
Coconut
Custard powder
Icing sugar
Chocolate
Vanilla extract

EQUIPMENT

Baking pan – Size 8 by 8 or 9 by 9

Mixer

Medium saucepan

Plastic bowl

no bake nanaimo — Nanaimo Bars Number 1 Recipe -how to make homemade Christmas version

Making Original Nanaimo Bars

Ingredients

First Layer

1/2 cup butter, unsalted

1/4 cup sugar

1/3 cup cocoa

1 egg

2 tsp vanilla extract

1 2/3 cups graham crumbs

3/4 cup coconut

3/4 cup walnuts, finely chopped

Middle Layer

3/4 cup butter

6 TBSP milk

6 TBSP Bird’s custard powder

4 1/2 cups icing sugar

Top Layer

5 oz chocolate

2 TBSP butter or oil

INSTRUCTIONS

Line 9 x 9 inch square pan with aluminum foil or parchment paper. Set aside.

In a medium size bowl add graham crumbs, coconut and walnuts.

Then using a medium saucepan over low heat combine the butter, sugar,cocoa, egg until the mixture boils.

Boil for 2 minutes and add vanilla extract.

Remove from heat and stir graham crumbs, coconut and walnuts.

Press the base into the prepared lined pan.

Place into to fridge until firm (about 30 minutes).

Making Yellow Custard Icing

Using a mixing bowl combine custard powder and milk.

Stir until smooth.

Add icing sugar and butter.

Mix using the whisk attachment for about 3 to 5 minutes. (high speed)

Spread the filling evenly over the base and return to fridge of freezer while you make the topping or chocolate ganache.

Top Layer – Chocolate Ganache

Using a double boiler method melt 5 oz chocolate and butter. (or oil if you are using)

Spread over the second layer.

Refrigerate one more time for at least one hour.

Then cut the Nanaimo Bars to your favorite size or shape.

And you made it. The best traditional Canadian Nanaimo Bars.

STORAGE

Store in airtight container in the fridge for a week.

Another option: Freeze.

FINAL NOTE for the best Nanaimo Bars

Original Nanaimo Bars is my favorite Christmas baking treat since forever.

While I always make them in December, they are actually great any time of year. From January to December this is the perfect dessert served with cappuccino or coffee.

Final Grade: A+

Difficulty Level: Easy

To learn more about Nanaimo Bars history visit the LINK

Nanaimo Christmas — Original Nanaimo Bars -easy recipe from Canada

PRINTING THE RECIPE

Original Nanaimo Bars

Yield: 16 bars

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Original Nanaimo Bars-If you are looking for traditional Canadian Christmas baking this is the recipe. Easy and no Bake. And I did it my way...

One and only Easy Nanaimo Bars

Ingredients

First Layer
1/2 cup butter, unsalted
1/4 cup sugar
1/3 cup cocoa
1 egg
2 tsp vanilla extract
1 2/3 cups graham crumbs
3/4 cup coconut
3/4 cup walnuts, finely chopped
Middle Layer
3/4 cup butter
6 TBSP milk
6 TBSP Bird’s custard powder
4 1/2 cups icing sugar
Top Layer
5 oz chocolate
2 TBSP butter or oil

Instructions

Line 9 x 9 inch square pan with aluminum foil or parchment paper. Set aside.

In a medium size bowl add graham crumbs, coconut and walnuts.

Then using a medium saucepan over low heat combine the butter, sugar,cocoa, egg until the mixture boils.

Boil for 2 minutes and add vanilla extract.

Remove from heat and stir graham crumbs, coconut and walnuts.

Press the base into the prepared lined pan.

Place into to fridge until firm (about 30 minutes).

Making Yellow Custard Icing

Using a mixing bowl combine custard powder and milk.

Stir until smooth.

Add icing sugar and butter.

Mix using the whisk attachment for about 3 to 5 minutes. (high speed)

Spread the filling evenly over the base and return to fridge of freezer while you make the topping or chocolate ganache.

Top Layer – Chocolate Ganache

Using a double boiler method melt 5 oz chocolate and butter. (or oil if you are using)

Spread over the second layer.

Refrigerate one more time for at least one hour.

Then cut the Nanaimo Bars to your favorite size or shape.

And you made it. The best traditional Canadian Nanaimo Bars.

Notes

STORAGE

Store in airtight container in the fridge for a week.

Another option: Freeze.

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

from your favorite

See you soon…

Original Nanaimo Bars- enjoy and share easy Nanaimo bars

Zucchini Chocolate Best Cake-Your Happy Dance

September 13, 2020September 13, 2020 by cookies

The best happy dance recipe – Zucchini Chocolate Best Cake. Seriously delicious. From my kitchen to yours…NOW. The best cake.

Zucchini chocolate best cake – the best zucchini cake

Zucchini chocolate cake — Zucchini chocolate best cake is rich chocolate cake made with grated zucchini

Hello my dear readers,

We do not meet people by accident. They are meant to cross our path for a reason. To teach us something.

So, when 3 zucchinis come into my life today…I started to think: This is not an accident. There is soul lesson for me to share.

And as I was thinking my KitchenAid mixer turn itself on and started Happy Dance.

We are making the best cake using one of your zucchini. The cake is called

Zucchini Chocolate Best Cake.

Are you ready to share? – my mixer is asking.

Since I know, I can’t always control everything and every aspect of my life I decide to be more relaxed and talk back to my gray hardworking mixer.

Are you saying we are making the best chocolate cake using zucchini?

Yes, I heard answer back. Yes, we are.

This KitchenAid Mixer is amazing. It can talk…and it knows our secret.

My grandmother’s secret – Zucchini Chocolate Best Cake.

So, are ready for soul lesson from our first Zucchini?

Let’s do it.

Zucchini chocolate best cake from 5starcookies

Description of Zucchini Cake

Extra special and super quick recipe to make using the simple ingredients. No one and I will repeat no one will be able to resist this easy Zucchini Chocolate Best Cake. It has a deep, rich chocolate flavor. It is loaded with zucchini, chocolate chips, walnuts and more.

IMPORTANT: No, you can’t see the zucchini. So, yes make this recipe for your kids. (specially if they don’t like zucchini)

So, let’s start with shopping. You need to buy the following ingredients.

SHOPPING LIST

flour
sugar
cocoa
butter
oil
buttermilk
eggs
zucchini
chocolate chips
walnuts
vanilla extract
cinnamon

Equipment

9 by 13 baking pan

Mixer

mixing bowl

ACTION TIME

ZUCCHINI CHOCOLATE BEST CAKE

Ingredients

1/2 cup unsalted butter, softened

1/2 cup vegetable oil

1 3/4 cup white sugar

2 eggs (large)

1 tsp vanilla extract

1/2 cup buttermilk

Flour Mixture

1 tsp cinnamon

2 1/2 cups flour

1/4 cup cocoa (unsweetened)

1 tsp baking soda

1/8 tsp salt

1 1/3 cups chocolate chips

1/3 chopped walnuts

1 3/4 cups grated zucchini

INSTRUCTIONS

Line a baking pan 9 x 13 with aluminum foil. Spray with baking spray. Set aside.

Preheat oven to 350 F.

Flour mixture:

In a bowl add flour, cocoa, baking soda, cinnamon, salt.

Add the following ingredients to your mixing bowl:

butter, oil and sugar.

Mix until incorporated.

Then add eggs, vanilla and mix until blended.

Your next step is to add buttermilk and mix in.

Then add flour mixture and mix until the flour is blended.

Meanwhile grate the zucchini and add to batter.

Spread the batter into 9 by 13 prepared pan.

Sprinkle chocolate chips and walnuts on batter.

Bake at 350 F for 30 to 35 minutes or until done.

Cool and cut into desired size.

Enjoy and share.

Optional:

Serve with heavy cream, your favorite ice cream, melted chocolate, maple syrup or honey.

Review the Steps

Yes, let’s repeat the steps. Easy Steps.

-Prepare 9 by 13 baking pan

-Preheat oven to 350 F

-Mix dry ingredients into small bowl

-Mix butter, sugar and oil. Add eggs and vanilla then buttermilk.

-Add dry ingredients to wet ingredients

-Then add grated zucchini

-Pour into 9 by 13 pan

-Top with chocolate chips and walnuts

-Bake

-Cool, cut and enjoy

Quick Note

Flour – use all purpose, unbleached

Zucchini – use 1 3/4 cup grated zucchini as it is. Do not try to remove excess water.

Important: Grate zucchini while flour mixture is being blended with wet ingredients.

Eggs – Use large, organic eggs

Oil – I used Crisco oil

Butter – should be softened

Chocolate Chips – sweet chocolate chips, Hershey’s

Buttermilk – if you don’t have buttermilk you can make your own. Use 1/2 cup of regular milk and add 1/2 TBSP white vinegar. Stir and let it sit for 10 minutes. Use it for this recipe.

FINAL NOTE

Zucchini Chocolate Best Cake is A+ recipe.

Super moist and rich topped with chocolate chips and walnuts.

You will definitely make this cake again … and again.

Difficulty Level: Easy

PRINTING THE RECIPE

Zucchini Chocolate Best Cake

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Extra special and super quick recipe to make using the simple ingredients.

No one and I will repeat no one will be able to resist this easy Zucchini Chocolate Best Cake.

It has a deep, rich chocolate flavor. It is loaded with zucchini, chocolate chips, walnuts and more

Ingredients

1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 3/4 cup white sugar
2 eggs (large)
1 tsp vanilla extract
1/2 cup buttermilk
Flour Mixture
1 tsp cinnamon
2 1/2 cups flour
1/4 cup cocoa (unsweetened)
1 tsp baking soda
1/8 tsp salt
1 1/3 cups chocolate chips
1/3 chopped walnuts
1 3/4 cups grated zucchini

Instructions

Line a baking pan 9 x 13 with aluminum foil. Spray with baking spray. Set aside.

Preheat oven to 350 F.

Flour mixture:

In a bowl add flour, cocoa, baking soda, cinnamon, salt.

Add the following ingredients to your mixing bowl:

butter, oil and sugar.

Mix until incorporated.

Then add eggs, vanilla and mix until blended.

Your next step is to add buttermilk and mix in.

Then add flour mixture and mix until the flour is blended.

Meanwhile grate the zucchini and add to batter.

Spread the batter into 9 by 13 prepared pan.

Sprinkle chocolate chips and walnuts on batter.

Bake at 350 F for 30 to 35 minutes or until done.

Cool and cut into desired size.

Enjoy and share.

Optional:

Serve with heavy cream, your favorite ice cream, melted chocolate, maple syrup or honey.

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

from your favorite food blog

See you soon…

Share and Enjoy !

Also, don’t forget to be kind.

Zucchini chocolate best cake – the best zucchini cake with walnuts

Zucchini cake with chocolate chips — Zucchini cake made with chocolate and grated zucchini

Tiramisu Ferrero Italian Cake – Your Dream Easy Dessert

September 17, 2020September 12, 2020 by cookies

Dream big and make this easy dessert – Tiramisu Ferrero Italian Cake. No Bake and super easy to make.

Hello my dear readers,

You know that I love chocolate and I LOVE, LOVE, LOVE …

FERRERO.

Anything Ferrero like Ferrero torte, ferrero sponge cake, mini Ferrero torte, Ferrero chocolate…

Yes, I know I have a problem.

And this blog is my therapist so stay with me … I am about to start another magic recipe when …

Dream big … Set goals … Take action is about to happen.

And BTW this is all for you.

My the most amazing and loving readers. So, let’s start with the recipe.

DESCRIPTION of Tiramisu

TIRAMISU FERRERO ITALIAN CAKE is no bake dessert. I will repeat NO BAKE and super easy to make. So, if you have no baking experience and you are looking for an easy dessert to impress this is THE ONE.

This Italian no-bake cake is made of 4 layers: 2 layers of coffee dip lady fingers, 2 layers of Nutella Cheese Filling and everything topped with Ferrero chocolate. BTW, how is your heart…still beating normally. Mine is already in deep state of nirvana…

Our next step is to have all ingredients ready. You need to buy the following – check below.

SHOPPING LIST

lady fingers
Nutella
Philadelphia cheese (original)
icing sugar
heavy cream (33% or more)
coffee or your favorite juice
Ferrero chocolate
Whip It (if you can find)

Equipment

deep baking pan 8 by 8 or 9 by 9

KitchenAid Mixer (hand mixer or any mixer you have)

ACTION TIME

Making Tiramisu Ferrero Italian Cake

tiramisu cake — tiramisu ferrero Italian cake – how to make this easy tiramisu

Ingredients

Lady Fingers

2 cups very strong coffee or your favorite juice (orange, cranberry…)

8 oz Philadelphia cheese

1/3 cup icing sugar

3 cups Nutella

1 cup heavy cream

Dr. Oetker Whip It

Top Layer (this is optional)

2 cups heavy cream

1 pouch Dr. Oetker Whip It

INSTRUCTIONS

Line 8 by 8 or 9 by 9 pan with aluminum foil or plastic wrap. Set aside.

Make your favorite coffee. Pour it into deep plate or bowl.

Now, let’s make the filling.

Nutella Cheese Filling

Beat 1 cup whip cream and Whip It.

In another bowl mix 8 oz Philadelphia cheese and icing sugar.

Add whipped cream into cheese mixture and fold gently.

Be sure cheese and whip cream are fully incorporated.

Then add 3 cups Nutella and mix for a minute. (for this step you can use your mixer)

And you are almost done. Your next step is assembling the best Tiramisu Ferrero cake.

ASSEMBLING THE TIRAMISU

Soak the lady fingers in the coffee or your favorite juice mixture briefly. Don’t let them get soggy.

Arrange the lady fingers in the bottom of the pan. (some of the lady fingers you will need to trim in order to fit into the pan)

Then add half of your Nutella Cheese filling and spread it evenly.

Add a second layer of prepared lady fingers to the pan.

Add the remainder of the Nutella cheese filling and spread evenly.

Optional: Mix 2 cups heavy cream and whip it. Pour over Nutella filling.

Decorate with Ferrero chocolate.

Let the tiramisu set up for at least a few hours or overnight in the fridge.

Storage: Store in the fridge for up to a week.

Enjoy and share.

tiramisu dessert — tiramisu ferrero Italian cake – enjoy and share

Review the Steps

-line baking pan with aluminum foil

-dip lady fingers in coffee or selected juice

-1st layer of lady fingers

-Nutella Cheese Filling

-2nd layer of lady fingers

-Again Nutella Cheese Filling

-Whipped Cream

-Decorate with Ferrero chocolate

Super easy, don’t you think. No oven, no baking. Just pure JOY! Nutella Ferrero JOY!

ferrero tiramisu cake — tiramisu ferrero Italian cake – the best no bake dessert

Quick Note

Ferrero Chocolate – You can buy ferrero chocolates in $ store. It is $1 for 3 pieces.

Heavy Cream – Use 33 % or 35 %

tiramisu no bake cake — tiramisu ferrero Italian cake – heavy cream used in this no bake recipe

Lady Fingers – if you can’t find them in your favorite stores you can use sponge cake. Check this recipe.

tiramisu ferrero Italian cake – lady fingers for tiramisu

Coffee – Use your favorite kind. Or just go to your coffee shop and buy already made.

Cheese – this is the one I used in this recipe. Check the picture below.

cheese for tiramisu — tiramisu ferrero Italian cake – cheese for this no bake tiramisu cake

Whip It – In case you never seen it….

IMPORTANT:

Dipping lady fingers into coffee or juice – Please don’t soak them. It is a quick dip on each side and you are done.

FINAL NOTE

Tiramisu Ferrero Italian Cake is our 5 star recipe.

Really, 5 star no bake cake recipe.

Simple, easy and recipe for all of you who can’t bake.

Final Grade: A+

Difficulty Level: Easy

If you want to learn more about Ferrero Rocher, please check this LINK.

Also, check the history of the Ferrero group – CLICK ME!

Now, are your ready to eat?

PRINTING THE RECIPE

Tiramisu Ferrero Italian Cake

Yield: Serving 4 people

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

TIRAMISU FERRERO ITALIAN CAKE is no bake dessert. I will repeat NO BAKE and super easy to make. This is is made of 4 layers: 2 layers of coffee dip lady fingers, 2 layers of Nutella Cheese Filling and everything topped with Ferrero chocolate

Ingredients

Lady Fingers
2 cups very strong coffee or your favorite juice (orange, cranberry...)
8 oz Philadelphia cheese
1/3 cup icing sugar
3 cups Nutella
1 cup heavy cream
Dr. Oetker Whip It
Top Layer (this is optional)
2 cups heavy cream
1 pouch Dr. Oetker Whip It

Instructions

Line 8 by 8 or 9 by 9 pan with aluminum foil or plastic wrap. Set aside.

Make your favorite coffee. Pour it into deep plate or bowl.

Now, let's make the filling.

Nutella Cheese Filling

Beat 1 cup whip cream and Whip It.

In another bowl mix 8 oz Philadelphia cheese and icing sugar.

Add whipped cream into cheese mixture and fold gently.

Be sure cheese and whip cream are fully incorporated.

Then add 3 cups Nutella and mix for a minute. (for this step you can use your mixer)

And you are almost done. Your next step is assembling the best Tiramisu Ferrero cake.

ASSEMBLING THE TIRAMISU

Soak the lady fingers in the coffee or your favorite juice mixture briefly. Don't let them get soggy.

Arrange the lady fingers in the bottom of the pan. (some of the lady fingers you will need to trim in order to fit into the pan)

Then add half of your Nutella Cheese filling and spread it evenly.

Add a second layer of prepared lady fingers to the pan.

Add the remainder of the Nutella cheese filling and spread evenly.

Optional: Mix 2 cups heavy cream and whip it. Pour over Nutella filling.

Decorate with Ferrero chocolate.

Let the tiramisu set up for at least a few hours or overnight in the fridge.

Storage: Store in the fridge for up to a week.

Enjoy and share the best Tiramisu Ferrero Italian Cake.

no bake ferrero — tiramisu ferrero dessert-no bake Italian cake for you

Thank you for visiting the best food blog, 5 star cookies.

Love and hugs

from your favorite food blog

See you soon…

Share and Enjoy !

Also, don’t forget to be kind.

Italian Tiramisu Ferrero Cake — tiramisu ferrero Italian cake-super easy recipe and no-bake dessert

Italian tiramisu for you — tiramisu ferrero Italian Cake -the best dessert

The Best Lemon Bars-7th Heaven

September 5, 2021August 31, 2020 by cookies

These bars are the best lemon bars. Made with only a few ingredients or 7 ingredients recipe. Rich, luscious and perfect for baby shower, office celebration, Sunday brunch, party or an ideal dessert for your family. Any time, any place this recipe is for YOU!

Hello my dear readers,

If you feel like you need more sunshine in your life I have super sunny recipe for you.

The name is ….

The Best Lemon Bars!

Description of the best Lemon Bars

This recipe is the perfect amount of tartness and sweetness. 5 Star Recipe made by using only 7 ingredients. Simple and yummy. Easy to make.

And yes, you don’t need to be a baker to make this recipe.

The ration of crust to lemon filling is the perfection. Well balanced and not too lemony. There is no other recipe out there that can even come close to this 5 star recipe. Absolutely outstanding and the perfect lemon bars.

So, let’s start with the ingredients you need to buy.

Your lemon bars — The Best Lemon Bars is the best lemon bar recipe

SHOPPING LIST

flour (all purpose)
icing sugar
butter
eggs
regular sugar
lemon
baking powder

ACTION TIME

Making THE BEST LEMON BARS

Ingredients

Lemon Bar Crust

1 cup icing sugar

2 cup flour, sifted

1 cup butter, melted and unsalted

Lemon Filling

4 eggs

2 1/8 cups sugar

1/4 cup flour

1 tsp baking powder

2/3 cup fresh lemon juice

INSTRUCTIONS

Preheat oven to 350 F.

Line 9 x 13 baking pan with aluminum foil, spray with baking spray. Set aside.

In a medium bowl, stir together flour and icing sugar. Add melted butter and mix until all ingredients are blended.

Press into to bottom of 9 by 13 baking pan using your fingers.

Bake at 350 F for 10 to 12 minutes.

While the lemon crust is being baked, prepare the filling.

In a medium size bowl sift sugar, baking powder and flour. Set aside.

Beat 4 eggs until light using your favorite mixer.

Then add sugar mixture to the eggs.

Stir in using the spatula.

After that add fresh lemon juice and stir until incorporated.

Pour the mixture over baked crust and return to the oven.

Bake for an additional 25 minutes or until set.

Cool.

Decorate with icing sugar.

Lemon bars recipe — The Best Lemon Bars -super easy recipe

STORAGE

Store in the fridge for about 5 days.

Freezing: You can freeze lemon bars for 3 months.

Important freezing instructions: Bake the bars and cool them in the fridge for a few hours. (don’t use icing sugar as decoration if you are planning to freeze). When bars are cooled, cut them into desired sizes. Then place them on a baking sheet or plastic container and transfer the lemon bars to the freezer for about 2 to 3 hours. Wrap each lemon bar in plastic wrap and place in a freezer bag.

ANOTHER OPTION FOR EASY LEMON BARS

the best bars with lemon — The Best Lemon Bars with heavy cream

You can top the lemon filling with heavy cream.

Mix 2 cups of heavy cream and 1 bag of Whip It until done. (3 minutes)

Cover the lemon filling with heavy cream filling.

Enjoy.

IMPORTANT NOTICE for Lemon Bars

Lemon Juice – Use fresh, organic lemon juice.

Cutting the bars – Letting these bars fully set in the fridge is essential. YES, this is very important step. Give them time to cool down and firm up. Then cut them into desired sizes. If you don’t…well you will have a gooey mess.

Eggs – Use large, organic eggs.

Baking Powder – Always use baking powder with no aluminum

Flour – Use all purpose flour. Be sure when making crust to measure 2 cups of flour and then sift.

Whip It – it works great and it is super easy to make. (prolongs the life of your homemade heavy cream)

Final Note

The best lemon bars in the history of all lemon bars and using only 7 ingredients.

Difficulty Level: Easy

Final Grade: A+

Before you print the recipe…

About your feelings…

How do you feel? How is your life? Share…

I feel like a squeezed lemon, you know? Check the picture above…

Do you have any connection to the picture?

To print this recipe please check the box below.

Don’t forget: PRINT – MAKE – SHARE

PRINTING THE RECIPE

The Best Lemon Bars

Yield: 20 squares

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

These bars are the best lemon bars.

Made with only 7 ingredients. Rich, luscious and perfect for baby shower, office celebration, Sunday brunch, party or an ideal dessert for your family.

Any time, any place this recipe is for YOU

Ingredients

Lemon Bar Crust
1 cup icing sugar
2 cup flour, sifted
1 cup butter, melted and unsalted
Lemon Filling
4 eggs
2 1/8 cups sugar
1/4 cup flour
1 tsp baking powder
2/3 cup fresh lemon juice

Instructions

Preheat oven to 350 F.

Line 9 x 13 baking pan with aluminum foil, spray with baking spray. Set aside.

MAKING CRUST

In a medium bowl, stir together flour and icing sugar. Add melted butter and mix until all ingredients are blended.

Press into to bottom of 9 by 13 baking pan using your fingers.

Bake at 350 F for 10 to 12 minutes.

While the lemon crust is being baked, prepare the filling.

In a medium size bowl sift sugar, baking powder and flour. Set aside.

Beat 4 eggs until light using your favorite mixer.

Then add sugar mixture to the eggs.

Stir in using the spatula.

After that add fresh lemon juice and stir until incorporated.

Pour the mixture over baked crust and return to the oven.

Bake for an additional 25 minutes or until set.

Cool.

Decorate with icing sugar.

STORAGE

Store in the fridge for about 5 days.

Freezing: You can freeze lemon bars for 3 months.

Easy Sponge Ferrero Cake – The Best 3 Layer

August 24, 2020 by cookies

The Best 3 Layer of chocolate moist happiness is inside of this amazing and Easy Sponge Ferrero Cake. This recipe is made from scratch and full of flavor. Imagine the best cake you can … and then just follow the recipe.

Hello my dear readers,

Our recipe today is inspired by our reality. Dark, white and full of sunshine or in baking language: Chocolate filling, heavy cream and sponge cake. And I called it ….

Easy Sponge Ferrero Cake.

So, let’s start with description of the best 3 layer cake.

easy sponge cake — Easy Sponge Ferrero Cake – simple ingredients and easy chocolate cake recipe

Description of the Cake

This cake is made of 3 layers of happiness and they are the following:

Yellow sunshine or sponge cake
Ferrero Chocolate Filling or I am in dark mood and
Angel White Toppings or Heavy Cream White Escape

Yes, say hello to your new and favorite sunshine of chocolate called super Easy Sponge Ferrero Cake.

I will repeat again, this cake is so easy to make. The ingredients are simple and the recipe easy to follow. We already master the sunshine layer called sponge cake. In case you want to remind yourself please check the link. Ferrero chocolate filling is also blast from the past meaning easy. And the third layer is the best, white joy made of heavy cream and Whip It. So, yes it is that EASY to make the best cake from the scratch.

Our first step is to get ingredients or I like to call it…

SHOPPING LIST

flour (all purpose, unbleached)
eggs (large)
sugar
heavy cream
Nutella
cream cheese (Philadelphia)
Whip it
baking powder

easy ferrero cake — Easy Sponge Ferrero Cake – the best chocolate homemade cake

ACTION TIME

Making Easy Sponge Ferrero Torte

Ingredients

6 eggs

1 cup sugar

1/2 tsp baking powder

1 cup all purpose flour, unbleached

Ferrero Chocolate Filling

8 oz Philadelphia cheese

1 3/4 cups Nutella

1 cup heavy cream

Dr. Oetker Whip It

Third Layer

1 2/3 cups heavy cream

and 1 pouch Dr. Oetker Whip It

INSTRUCTIONS

Add 6 eggs and 1 cup sugar into the mixing bowl.

Mix until the mixture becomes thick, fluffy and triples in volume, for about 10 minutes.

From this moment you will be using the spatula.(no mixer)

Mix 1 cup of flour and baking powder.

Then sift 1/3 cup of flour over the beaten egg and sugar. Using a rubber spatula, work in circular pattern, going over and under. This is very important. Be sure the flour is incorporated into egg sugar mixture.

Repeat step above 2 more times

Divide the cake mixture between 8 inch and 10 inch baking pan.

I used 3 cups for 8 inch and 3 cups and 1/4 cup for 10 inch baking pan.

Bake at 350 F for 17 minutes or until done.

Cool it.

Freeze the 8 inch cake for the future. For today recipe we will use 10 inch baked cake.

While cake is cooling let’s make the chocolate filling.

Ferrero Chocolate Filling

Beat heavy cream and Whip it in a bowl with an electric mixer until stiff peaks form. Set aside.

In another bowl mix cream cheese until smooth. Then add heavy cream and stir until combined.

After that add Nutella and mix all ingredients together. Mix quickly for a minute or less.

And you are done. You just made the best chocolate Ferrero filling.

Pour the chocolate filling over the sponge cake. Transfer to the fridge.

And you are almost done.

Your next step is to mix heavy cream and whip it until done. (it is that easy)

Now, you just made the third layer of the best cake.

Pour over the chocolate filling.

Decorate as you wish. (shaved chocolate, ground hazelnuts, walnuts, Ferrero chocolates…)

Transfer to the fridge for 6 hours or overnight.

Enjoy and share.

Moist ferrero sponge cake — Easy Sponge Ferrero Cake for YOU

STORAGE

Store cake in the fridge for 3 days.

If you want to freeze cake, don’t add third layer. Just cut cake into smaller pieces and freeze for 3 weeks.

Another option for Sponge Ferrero Cake

the best sponge cake with Ferrero — Easy Sponge Ferrero Cake from the 5starcookies

Speaking of not adding the third layer…well this is the another option for this cake.

If you are on any kind of diet and you are watching calories don’t make the third layer. Make this cake 2 layer cake.

Sponge Yellow Cake + Ferrero Chocolate Filling

Trust me, the cake is still delicious and chocolate JOY. And it has less calories. (which is important)

Easy and the best chocolate cake — Easy Sponge Ferrero Cake-another option for this cake

So, it is your choice. Do what is the best for YOU.

For me I like to have all 3 layers of JOY. (and I hate diet)

IMPORTANT NOTICE FOR EASY SPONGE CAKE

for You Easy Sponge Ferrero Cake — Easy Sponge Ferrero Cake – how to make the best chocolate cake

Eggs – Use large, organic eggs. Buy your eggs from your local Farmers market. It is important to support your local farms and families.

Flour – Use unbleached all purpose flour. (can be no name)

Whip It – very important product when making toppings. The heavy cream will stay stiff for hours without separating. I used Dr. Oetker product.

Nutella – Can be replaced with any hazelnut spread you like.

Heavy Cream – Use 33% or higher

Sponge Cake – You will make two sponge cakes from 6 eggs recipe. Freeze the 8 inch cake and use in the future.

Making Easy Sponge Ferrero Cake in your kitchen

Final Note

For success, follow this recipe carefully and please use the best ingredients you can.

Difficulty Level: Easy

Final Grade: A+

To print this recipe please check the box below.

Don’t forget: PRINT – MAKE – SHARE

PRINTING THE RECIPE

Easy Sponge Ferrero Cake

Yield: 8 Serving

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Say hello to your new and favorite sunshine of chocolate called super Easy Sponge Ferrero Cake.

The ingredients are simple and the recipe easy to follow

Ingredients

6 eggs
1 cup sugar
1/2 tsp baking powder
1 cup all purpose flour, unbleached
Ferrero Chocolate Filling
8 oz Philadelphia cheese
1 3/4 cups Nutella
1 cup heavy cream
1 pouch Dr. Oetker Whip It
Third Layer
1 2/3 cups heavy cream
1 pouch Dr. Oetker Whip It

Instructions

Making Sponge Cake

Add 6 eggs and 1 cup sugar into the mixing bowl.

Mix until the mixture becomes thick, fluffy and triples in volume, for about 10 minutes.

From this moment you will be using the spatula.(no mixer)

Mix 1 cup of flour and baking powder.

Then sift 1/3 cup of flour over the beaten egg and sugar. Using a rubber spatula, work in circular pattern, going over and under. This is very important. Be sure the flour is incorporated into egg sugar mixture.

Repeat step above 2 more times

Divide the cake mixture between 8 inch and 10 inch baking pan.

I used 3 cups for 8 inch and 3 cups and 1/4 cup for 10 inch baking pan.

Bake at 350 F for 17 minutes or until done.

Cool it.

Freeze the 8 inch cake for the future. For today recipe we will use 10 inch baked cake.

While cake is cooling let's make the chocolate filling.

Ferrero Chocolate Filling

Beat heavy cream and Whip it in a bowl with an electric mixer until stiff peaks form. Set aside.

In another bowl mix cream cheese until smooth. Then add heavy cream and stir until combined.

After that add Nutella and mix all ingredients together. Mix quickly for a minute or less.

And you are done. You just made the best chocolate Ferrero filling.

Pour the chocolate filling over the sponge cake. Transfer to the fridge.

And you are almost done.

Third Layer

Your next step is to mix heavy cream and whip it until done. (it is that easy)

Now, you just made the third layer of the best cake.

Pour over the chocolate filling.

Decorate as you wish. (shaved chocolate, ground hazelnuts, walnuts...)

Transfer to the fridge for 6 hours or overnight.

Notes

Enjoy and share.

the perfect Sponge Ferrero Cake — Easy Sponge Ferrero Cake – the best cake made with ferrero filling

Sponge Cake 6 inch pan – How to make it

August 17, 2020 by cookies

If you are asking how to make super easy sponge cake in 6 inch pan this post is for you. Keep reading and you will learn how to make strawberry sponge cake, 8 inch sponge cake and more…

Hello my dear readers,

Since our life is fluffy joy inside of pink masks I need to bake something simple, easy and FUN. Yes, we need baking to be fun and the answer is…

SPONGE CAKE IN 6 INCH PAN!

I love, love this easy cake. This cake will take you back … way back when life use to be simple.

Sponge cake 6 inch pan -simple recipe for the best cake

Description of Easy Sponge Cake

Sponge cake is a light cake made with simple ingredients: eggs, sugar, flour and baking powder.

Who is the star of this cake or who is your daddy?

EGGS! Yes, the eggs are very important for this simple, moist sponge cake. Use the organic, large eggs. Why? Because you want your cake to be like sunshine, you want the natural yellow color to be part of your best homemade cake. So, my first tip when making homemade easy sponge cake – use ORGANIC large eggs.

Who can make this recipe? All of you. And if you want to learn how to bake this recipe is MUST! Yes, this recipe is for all beginners or all of you who want to be the bakers. When you learn to make the basic sponge cake you master the base. From here you can make different cakes, tortes, roll cakes and so on. So, please pay attention and learn to make this cake.

Another important point for this cake is – it is CHEAP!. Yes, this recipe is not very expensive and if you are on tight budget this is the one to make. In Canada you can buy 30 large, organic eggs for $15 which makes 2 eggs = $1.

Since this cake is so simple, 4 ingredients cake let’s not forget the …

SHOPPING LIST

EGGS (large, organic)
FLOUR ( all purpose, unbleached)
SUGAR
BAKING POWDER

Equipment Needed for this recipe

Mixer (I used KitchenAid mixer)

Mixing bowl

2 round 6 inch baking pan

ACTION TIME

Moist sponge cake — Sponge cake 6 inch pan – How to make homemade moist sponge cake

MAKING Easy Sponge Cake in 6 inch pan

Ingredients

4 eggs

2/3 cup sugar

1/4 tsp baking powder (no aluminum)

2/3 flour, all purpose and unbleached

INSTRUCTIONS

Preheat oven to 350 F.

Line bottoms of two 6 inch cake pans with parchment paper. (do not grease the sides or the bottom). Set aside.

Important: Eggs must be room temperature.

Add eggs and sugar into the mixing bowl.

Mix until the mixture becomes thick, fluffy and triples in volume, for about 9 minutes.

Important #2: Stop using mixer at this point. Find the SPATULA!

Sift 1/3 cup of flour and 1/4 tsp baking powder over the beaten egg and sugar. Using a rubber spatula, work in circular pattern, going over and under. This is very important. Be sure the flour is incorporated into egg sugar mixture.

Then sift again another 1/3 cup of flour and fold with a spatula. Stop mixing when no streaks of flour remain.

Important #3: Do not over-mix, mix until the flour is incorporated.

And that is it. You are done. You just made an easy, elegant sponge cake.

Divide the cake mixture between two 6 inch baking pans.

I used 2 cups of mixture for each pan.

Bake at 350 F for about 19 minutes or until done.

Use toothpick to test if cake is done. Insert the wooden toothpick near the center of the cake. If it comes out clean, the cake is done.

Cool the cake.

And BRAVO, you just made the best easy sponge cake. Easy, super easy!

Now, let’s move to the next level.

Let’s make …

Easy Strawberry Sponge Cake

Since we just made the cake, we need to make the filling.

The filling is also super easy.

White Filling for sponge cake

Ingredients

1 1/2 cup heavy cream (33% or higer)

1 pouch Dr. Oetker Whip It

2 cups sliced strawberries

1/4 cup strawberry or raspberry jam

Instructions

Beat heavy cream and Whip it in a bowl with an electric mixer until stiff peaks form.

Using a medium size bowl combine the sliced strawberries and jam

And you are done.

ASSEMBLY OF SPONGE CAKE

Place first layer of cake on a platter. Top with white filling, then top with sliced strawberries jam mixture.

Place another layer of cake.

Decorate as you wish. You can use only icing sugar or you can top with more white filling and sliced strawberries.

Store in the fridge for a few hours and then serve.

Use in 2 days.

Enjoy and share.

What else we can do. Well, let’s make the sponge cake for 8 and 10 inches baking pan.

elegant sponge cake in 6 inch pan — the best Sponge cake 6 inch pan

ANOTHER RECIPE FOR SPONGE CAKE

Ingredients for sponge cake

6 eggs

1 cup sugar

1/2 tsp baking powder

1 cup all purpose flour, unbleached

INSTRUCTIONS

Add 6 eggs and 1 cup sugar into the mixing bowl.

Mix until the mixture becomes thick, fluffy and triples in volume, for about 10 minutes.

From this moment you will be using the spatula.(no mixer)

Mix 1 cup of flour and baking powder.

Repeat step above 2 more times

Divide the cake mixture between 8 inch and 10 inch baking pan.

I used 3 cups for 8 inch and 3 cups and 1/4 cup for 10 inch baking pan.

Bake at 350 F for 17 minutes or until done.

To print this recipe, please check the box below.

Print – Make – Enjoy!

Sponge Cake 6 inch pan

Yield: 6 inch cake

Prep Time: 21 minutes

Cook Time: 19 minutes

Total Time: 40 minutes

Easy Sponge cake made for 6 inch baking pan.

It is a light cake made with simple ingredients: eggs, sugar, flour and baking powder

Ingredients

4 eggs
2/3 cup sugar
1/4 tsp baking powder (no aluminum)
2/3 flour, all purpose and unbleached

Instructions

Preheat oven to 350 F.

Line bottoms of two 6 inch cake pans with parchment paper. (do not grease the sides or the bottom). Set aside.

Important: Eggs must be room temperature.

Add eggs and sugar into the mixing bowl.

Mix until the mixture becomes thick, fluffy and triples in volume, for about 9 minutes.

Important #2: Stop using mixer at this point. Find the SPATULA!

Sift 1/3 cup of flour and 1/4 tsp baking powder over the beaten egg and sugar. Using a rubber spatula, work in circular pattern, going over and under. This is very important. Be sure the flour is incorporated into egg sugar mixture.

Then sift again another 1/3 cup of flour and fold with a spatula. Stop mixing when no streaks of flour remain.

Important #3: Do not over-mix, mix until the flour is incorporated.

And that is it. You are done. You just made an easy, elegant sponge cake.

Divide the cake mixture between two 6 inch baking pans.

I used 2 cups of mixture for each pan.

Bake at 350 F for about 19 minutes or until done.

Use toothpick to test if cake is done. Insert the wooden toothpick near the center of the cake. If it comes out clean, the cake is done.

Cool the cake.

And BRAVO, you just made the best easy sponge cake. Easy, super easy!

only sponge cake — Sponge cake 6 inch pan – easy recipe with only 4 ingredients

FINAL NOTE

This cake, Sponge Cake for 6 inch baking pan is the recipe you must master in order to become 5 star baker.

From this recipe you can start building your baking repertoire. From strawberry torte, raspberry cake to Nutella roll cake. The sky is the limit…But first be sure that you practice making the basic, simple cake.

EASY SPONGE CAKE!

Also, practice baking this cake by using different sizes of baking pans. In our today post we used 6, 8, and 10 inch baking pan. You can use the baking pans you have but you will need to learn how to test if cake is done. Yes, it is important to develop your own skills and trust when it comes to baking. And I know you CAN.

To learn more about the history of sponge cake visit the LINK

Strawberry Cake — Strawberry Sponge cake 6 inch pan with sponge white cake filling

Mille Nutella Crepe Cake (Mile-High Miracle)

August 13, 2020 by cookies

Mille Nutella Crepe Cake is the fancy layer cake with Nutella and cheese filling. Impressive to serve and joy to eat. Say YES to your best life or Mile-High Crepe Miracle Cake.

Mille Crepe Cake — Mille Nutella Crepe Cake French dessert from 5starcookies

Hello my dear readers,

I am so in love with this dessert. It is seventeen layers of luscious flavor that’s is reminiscent of a tiramisu…Sorry, did I say tiramisu? This cake is way better and prettier. It is part of Mile-High Cake Club and you know what that means.

If you never heard or try crepe cake let me introduce you to this amazing dessert.

DESCRIPTION OF MILLE CREPE CAKE

It is an elegant French cake made of paper thin crepes and separated by chocolate, Nutella cheese filling. The word “mille feuille” means a thousand layers implying the many layers of crepes. Yes, the crepe cake is build of happy, skinny, tasty crepes for you. Happy You!

Please don’t be scared we are not making 1000 layers … we are only making 17 layers of crepes with Nutella cheese filling. This cake is so impressive to serve, easy to make and so much fun to eat. You don’t need to be a pastry chef to make this cake. You just need to know how to make crepes. If you don’t know how to make crepes you are lucky. I am the crepe master. And my suggestion is to start with this super easy recipe – Crepes-Your French Mission Statement. And please, please practice. Practicing is the key for successful crepes. Remember, it is not the recipe. It is YOU! So, keep going and let me know if you need any help.

Before we start making this cake we need to buy the following ingredients or I like to call it…

Mille Cake — Mille Nutella Crepe Cake is an easy crepe dessert cake

SHOPPING LIST

flour (all purpose, unbleached)
eggs (large, organic or the best you can afford)
milk (2%)
Nutella
cream cheese (Philladelphia)
heavy cream (33% and more)
icing sugar
salt
pure vanilla extract (you can use homemade version)

Since you have all ingredients we are ready to make the best French dessert cake.

Equipment Used

KitchenAid Mixer

Mixing bowl

Crepes Pan. size 5 inches

6 inch pan with detachable bottom

ACTION TIME

Making Mille Nutella Crepe Cake

Ingredients

1 1/3 cups flour (all purpose)

5 eggs

1 1/2 cup milk

1 cup water

1/2 tsp salt

1/2 tsp pure vanilla extract

Nutella Cheese Filling

8 oz cream cheese (Philadelphia)

1/8 cup icing sugar

1 1/2 cups Nutella

3/4 cup heavy cream

INSTRUCTIONS

Making Crepes

Mix all ingredients using the best and only KitchenAid mixer (or your favorite one)

Yes, this step is simple. Add flour, eggs, milk, water, salt and vanilla into mixing bowl and mix until smooth.

I will repeat: Be sure that all ingredients are mixed well. (BE SURE BATTER IS LUMP-FREE)

Next step is to heat and grease the pan. ( I used very small one, 5 inches.)

Grease the pan using 1/2 tsp of oil.

Heat 5 inch pan until hot.

Pour 1/4 cup of batter into the center of the pan.

Swirl it to spread the batter evenly over the bottom.

Cook for 1 to 2 minutes, until the crepe is golden on the bottom.

Flip crepe and cook for another 10 seconds. Remove from pan and place on a plate as you go.

Be sure to cover cooked crepes with aluminum foil to keep them from drying out.

Repeat this process until no more batter remains.

For this recipe I used 17 crepes…you can make as high as you wanted.

Nutella Cheese Filling for Crepe Cake

Mix cream cheese and sugar until smooth.

Add Nutella and mix until incorporated. Set aside.

In another bowl mix heavy cream.

Add heavy cream to Nutella cheese mixture and mix until smooth. (not for long just for a minute or less)

Before you start assemble be sure:

Crepes are cooled

Nutella Cheese Filling is done

Assemble of MILLE Nutella Crepe Cake

Line 6 inch round pan with plastic wrap. See the picture below:

Place the crepe at the bottom of the pan.

Spread Nutella filling evenly over the surface of the crepe.

Add second crepe on top of Nutella filling, positioning it so the edges of the crepes align. (the best you can)

Then add filling on top of second crepe and keep going until you used all crepes you have.

IMPORTANT: As you add layers the cake may become doomed in the center. Just press down on the center of the cake with your fingers.

Carefully wrap the cake in plastic wrap and chill overnight. (from 6 hours to 24 hours)

The filling will set up and the cake will have more structure.

To Serve:

Cover the cake with chocolate icing or icing sugar.

Cut the cake in half and then into desired sizes.

Mille High Crepe Cake — Mile Nutella Crepe Cake – cut the cake in half

Serve with whip cream, favorite fruits, melted or shaved chocolate.

So, what is so important for crepe cake?

Just a little time and PATIENCE.

Yes, the patience is very important to make the best Mille Nutella Crepe Cake.

But it is worth it.

The best crepe cake — The Best Mille Nutella Crepe Cake – easy recipe for crepe cake

IMPORTANT NOTES FOR MAKING CREPES CAKE

-Measure correctly

-The Mille Nutella Crepe Cake needs a day in the fridge to set up correctly

-Cut the cake in half, then into quarters for even wedges

-Use very sharp knife when cutting crepe cake

STORAGE

-Crepes can be stored frozen for up to 3 months. Stack them between the layers of parchment paper, wrap them with plastic wrap and then put them in plastic zip bag. When you are ready to assemble the cake, just thaw the crepes.

-Store the crepe cake in the fridge for 2 days.

-If crepe cake becomes dry cover with melted chocolate. It helps to “wake up” tired crepes.

PRINTING THE RECIPE

If you want to print this amazing crepe cake recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

Mille Nutella Crepe Cake

Yield: 4 Serving

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Mille Nutella Crepe Cake-It is an elegant French cake made of paper thin crepes and separated by chocolate, Nutella cheese filling.

This cake is so impressive to serve, easy to make and so much fun to eat

Ingredients

1 1/3 cups flour (all purpose)
5 eggs
1 1/2 cup milk
1 cup water
1/2 tsp salt
1/2 tsp pure vanilla extract
Nutella Cheese Filling
8 oz cream cheese (Philadelphia)
1/8 cup icing sugar
1 1/2 cups Nutella
3/4 cup heavy cream

Instructions

Making Crepes

Mix all ingredients using the best and only KitchenAid mixer (or your favorite one)

Yes, this step is simple. Add flour, eggs, milk, water, salt and vanilla into mixing bowl and mix until smooth.

I will repeat: Be sure that all ingredients are mixed well. (BE SURE BATTER IS LUMP-FREE)

Next step is to heat and grease the pan. ( I used very small one, 5 inches.)

Grease the pan using 1/2 tsp of oil.

Heat 5 inch pan until hot.

Pour 1/4 cup of batter into the center of the pan.

Swirl it to spread the batter evenly over the bottom.

Cook for 1 to 2 minutes, until the crepe is golden on the bottom.

Flip crepe and cook for another 10 seconds. Remove from pan and place on a plate as you go.

Be sure to cover cooked crepes with aluminum foil to keep them from drying out.

Repeat this process until no more batter remains.

For this recipe I used 17 crepes...you can make as high as you wanted.

Nutella Cheese Filling for Crepe Cake

Mix cream cheese and sugar until smooth.

Add Nutella and mix until incorporated. Set aside.

In another bowl mix heavy cream.

Add heavy cream to Nutella cheese mixture and mix until smooth. (not for long just for a minute or less)

Before you start assemble be sure:
Crepes are cooled

Nutella Cheese Filling is done

Assemble of MILLE Nutella Crepe Cake

Line 6 inch round pan with plastic wrap. See the picture below:

Place the crepe at the bottom of the pan.

Spread Nutella filling evenly over the surface of the crepe.

Add second crepe on top of Nutella filling, positioning it so the edges of the crepes align. (the best you can)

Then add filling on top of second crepe and keep going until you used all crepes you have.

IMPORTANT: As you add layers the cake may become doomed in the center. Just press down on the center of the cake with your fingers.

Carefully wrap the cake in plastic wrap and chill overnight. (from 6 hours to 24 hours)

The filling will set up and the cake will have more structure.

To Serve:

Cover the cake with chocolate icing or icing sugar.

Cut the cake in half and then into desired sizes.

Serve with whip cream, favorite fruits, melted or shaved chocolate.

So, what is so important for crepe cake?

Just a little time and PATIENCE.

Yes, the patience is very important to make the best Mille Nutella Crepe Cake.

But it is worth it.

Crepe Cake with Nutella — Mille Nutella Crepe Cake -French cake and easy recipe

FINAL NOTE

Stunning special occasion dessert.

It is an ideal dessert to say: Happy Birthday!

So…

Happy Birthday to my sister-in-law. Enjoy your special day!

Super Easy Crepe Cake with Nutella — Easy Mille Nutella Crepe Cake for YOU

Thank you for visiting the best food blog, 5starcookies.com

See you soon….

Love and hugs

from Cookie

Carrot Cake with Pineapple-Entertaining Award Recipe

August 2, 2020 by cookies

Yes, I know. You are looking for the best moist carrot cake that is entertaining award winning recipe. On top of that you want the most amazing carrot cake frosting. And guess what? Regis is here and he has the solution for you. The name is The Best Carrot Cake with Pineapple. Yes, this is the recipe from the book Entertaining With Regis and Kathie Lee.

carrot cake with pineapple-entertaining with regis and kathie lee

Hello my dear readers,

This is live with 5 star cookies, Regis and Kathie Lee. And our recipe today is the best moist carrot cake you can imagine. Dreamy, creamy, cheesy, full of carrots, walnuts and something special. Nostalgia. Yes, This is your favorite food blog and the recipe is from the cook book from Regis Philbin and Kathie Lee. The book is called Entertaining with Regis and Kathie Lee.

Description of Original Carrot Cake with Pineapple

This recipe is the prize winner from the “Live and Good Housekeeping’s” favorite family recipe contest.

How can I describe this cake?

Easy
Moist
Tasty

I would pay top dollar to buy this in a bakery. The cake is made with lots of fresh carrots, walnuts, coconut and pineapple. Also this carrot cake comes with the most outstanding cheese frosting. I like to call it heavenly cream cheese frosting. And then you have it. Top-notch moist carrot cake and the outstanding cheese frosting. A match made in heaven. And it can be duplicated in your kitchen. So say YES to your best life. And enjoy this cake.

Also, let me share a little more history about carrot cake with pineapple.

This cake was made by Heidi L. Harrison from California. Her work was judged by the following panel: Michael Gelman, Mildred Ying (Good Housekeeping’s Food Editor), Francis Anthony and Michael Lomonaco (head chef of New York’s, 21 restaurant). And she won the grand prize. She won a year’s worth of groceries. BTW, this happened on July 15, 1994.

And 26 year after we are going to make this cake for the morning maestro sleeping in different dimension. Yes, this cake is for you, the morning maestro. Regis Philbin!

In order to win or to make this recipe, you have to buy the following ingredients.

the best carrot cake — carrot cake with pineapple and carrot cake frosting

Shopping List

flour (all purpose, unbleached)
sugar
oil
eggs
carrots (fresh, organic)
walnuts
flaked coconut
crushed pineapple in juice
cream cheese
icing sugar
milk
nutmeg, cinnamon, baking soda
salt, all spice

ACTION TIME

your carrot cake — carrot cake with pineapple -how to make the best carrot cake

How to make Carrot Cake with Pineapple

Ingredients

2 1/4 cups flour (AP)

1 tsp salt

2 tsp ground cinnamon

1/4 tsp nutmeg

2 tsp baking soda

1/4 tsp ground allspice

2 cups sugar

1 1/4 cups vegetable oil

2 tsp pure vanilla extract

3 large eggs

2 cups shredded carrots

1 cup walnuts

2 cups flaked coconut

1 (8 oz) can crushed pineapple in juice

Optional: 1 cup raisins

Cream Cheese Frosting

12 oz cream cheese, softened

1/4 cup milk

1 tsp vanilla extract

3 to 4 cup of icing sugar

INSTRUCTIONS

Grease and flour three 8 inch round cake pans. (see important notes if you don’t have round cake pans)

Preheat oven to 350 F.

Using a medium bowl add flour, cinnamon, baking soda, salt, nutmeg, ground allspice. Stir and set aside.

In a mixing bowl add the following ingredients:

oil, sugar, eggs, vanilla extract. Mix until incorporated.

Your next step is to add flour mixture and beat until incorporated.

Then add coconut, walnuts, carrots and pineapple. Using the spatula mix all ingredients until incorporated and happy together.

Pour the mixture into 3 prepared pan.

Baked at 350 F for about 30 to 35 minutes or until done. Use toothpick to test if cake is baked.

Cool it.

MAKING CARROT CAKE FROSTING

In a large bowl add cream cheese, milk and vanilla. Mix until smooth.

Then gradually beat in icing sugar until you get the frosting for the carrot cake spreadable.

Assemble of original carrot cake

Be sure that 3 cakes are having a flat surface. In order to create it, layer off the tops of the cake using knife or cake leveler.

Place first cake layer on your cake stand.

Cover with cream cheese frosting.

Top with second cake layer then frosting.

Your next step is to add third layer.

Spread with remaining cheese frosting the top and sides. (if you want to and have enough frosting)

Decorate with chopped walnuts and chocolate.

Transfer to the fridge for a few hours or overnight.

carrot cake with pineapple-how to make the best easy carrot cake

STORAGE

Fridge

– Store in the fridge for about 5 days.

Freezer

Frosted cake can be store in the freezer for about 3 months. (no more than 3 months)

FREEZING FROSTED CARROT CAKE

Yes, you can freeze the carrot cake. The question is how?

Check the answer below.

How to freeze frosted whole carrot cake?

Put the carrot cake on a tray, unwrapped and transfer to the freezer for about 3 hours. (be sure that cheese frosting firms up)

Then remove from the freezer and wrap with plastic wrap. Be sure it is wrapped well and tight. Then cover everything with aluminum foil.

Store in the freezer for 3 months.

How to freeze slices of cake?

Slice the carrot cake into wanted sizes. Place the sliced cake in a plastic container. Freeze for 2 hours uncovered.

Then remove from the freezer and wrap each cake with airtight plastic wrap. Then covered with aluminum foil. Place in air tight bag. Keep in the freezer for 3 months.

To thaw the carrot cake, remove the wrapping materials. Place the cake in a glass container. Transfer to the fridge and allow to thaw overnight.

How to freeze carrot cake before frosting?

Wrap the cake in a plastic wrap. Be sure it is done tightly. You can have a double layer of plastic wrap and then wrap with aluminum foil. Place in a large plastic bag. Freeze for 3 months.

pineapple carrot cake entertaining with regis kathie lee book

IMPORTANT NOTES

BAKING PANS – If you don’t have 3 baking pans that are 8 inch you can bake the carrot cake in roulade baking pan 11 by 16 inch. (roll cake pan). Then cool the cake and using a 8 inch plate cut the cakes. The baking time is 27 minutes at 350 F.

Oil – I used Crisco vegetable oil. Another option is olive oil.

Eggs – Large, organic and room temperature.

Cheese – Philadelphia Cream Cheese

Nuts – Original recipe is made with pecans

Raisins – I didn’t have it so I did not use

Pineapple – crushed pineapple in juice. Which one did I use?

pinepalle and carrot cake — carrot cake regis and kathie lee – pineapple I used for this recipe

tasty carrot cake — carrot cake with pineapple-moist, tasty and easy recipe

HISTORY OF CARROT CAKE

The origins of carrot cake are disputed. Published in 1591, there is an English recipe “pudding in a Carret(sic) root” that is a stuffed carrot with meat, but includes elements of modern dessert like shortening, cream, eggs,raisins, sweetener (dates and sugar), spices, scraped carrot and breadcrumbs.

Of course you can believe it is France because former chef to Lous XVI, included recipe for a “Gâteau de Carottes”. So the question is which country invented the carrot cake. Is it England, France or Switzerland…Yes, there is third country in this game. To learn more visit WIKIPEDIA and educate yourself.

For 5 star cookies the history of carrot cake is long and successful. Let me just list a few of the most visited links when it comes to the best carrot cake recipes.

Maple Carrot Cheese Cake – O Canada

Nude and Prude – Carrot Mini Naked Cake

The Best Nutella Carrot Cupcakes-The Golden Recipe

The best Nutella carrot cupcakes from the best food blog 5starcookies-frost the baked cupcakes

Carrot Cake or When your boss is Bill Cosby

Carrot Cake-healthy cake for your lying soul

Nutella Cheese Carrot Cake – Hello Happy

making carrot cake with pineapple — carrot cake with pineapple-enjoy and share this amazing carrot cake recipe

To print this recipe, please check the box below.

Print – Make – Enjoy!

Carrot Cake with Pineapple

Yield: 10 serving

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Carrot Cake with Pineapple-Easy,Moist, Tasty.

The cake is made with lots of fresh carrots, walnuts, coconut and pineapple.

Also this carrot cake comes with the most outstanding cheese frosting.

Ingredients

2 1/4 cups flour (AP)
1 tsp salt
2 tsp ground cinnamon
1/4 tsp nutmeg
2 tsp baking soda
1/4 tsp ground allspice
2 cups sugar
1 1/4 cups vegetable oil
2 tsp pure vanilla extract
3 large eggs
2 cups shredded carrots
1 cup walnuts
2 cups flaked coconut
1 (8 oz) can crushed pineapple in juice
Optional: 1 cup raisins
Cream Cheese Frosting
12 oz cream cheese, softened
1/4 cup milk
1 tsp vanilla extract
3 to 4 cup of icing sugar

Instructions

Grease and flour three 8 inch round cake pans.

Preheat oven to 350 F.

Using a medium bowl add flour, cinnamon, baking soda, salt, nutmeg, ground allspice. Stir and set aside.

In a mixing bowl add the following ingredients:

oil, sugar, eggs, vanilla extract. Mix until incorporated.

Your next step is to add flour mixture and beat until incorporated.

Then add coconut, walnuts, carrots and pineapple. Using the spatula mix all ingredients until incorporated and happy together.

Pour the mixture into 3 prepared pan.

Baked at 350 F for about 30 to 35 minutes or until done. Use toothpick to test if cake is baked.

Cool it.

MAKING CARROT CAKE FROSTING

In a large bowl add cream cheese, milk and vanilla. Mix until smooth.

Then gradually beat in icing sugar until you get the frosting for the carrot cake spreadable.

Assemble of original carrot cake

Be sure that 3 cakes are having a flat surface. In order to create it, layer off the tops of the cake using knife or cake leveler.

Place first cake layer on your cake stand.

Cover with cream cheese frosting.

Top with second cake layer then frosting.

Your next step is to add third layer.

Spread with remaining cheese frosting the top and sides. (if you want to and have enough frosting)

Decorate with chopped walnuts and chocolate.

Transfer to the fridge for a few hours or overnight.

Enjoy.

Notes

STORAGE

Fridge

- Store in the fridge for about 5 days.

Freezer

Frosted cake can be store in the freezer for about 3 months. (no more than 3 months)

make carrot cake — carrot cake with pineapple from 5 star cookies

FINAL NOTE

To find this amazing carrot cake recipe and many more visit amazon and buy this book. The book is full of tips, party ideas and holiday recipes. Some of the chapters from the book:

Hello New Year Brunch, Mother’s Days and Father’s Day Favorites, Happy Holidays and much more. You will learn about packing cookies and bars for shipping or summertime entertaining tips. Yes, this book is full of life, normal life we used to have. And since Regis is gone, this book is the part of the history. History we want to bring back.

Entertaining with Regis & Kathie Lee

carrot cake with pineapple – award winning carrot cake recipe

Thank you for visiting the best food blog, 5starcookies.com

See you soon….

Love and hugs

from Cookie

Strawberry Summer Dessert-Cheese Cream Delights

June 29, 2024July 22, 2020 by cookies

Easy Creamy Delights called Strawberry Summer Dessert is our recipe for today. This is tasty and no bake recipe. Yes, you don’t need an oven and you don’t need a stove. All you need is…keep reading.

Hello my baking nation,

It is another day in the neighborhood or should I say it is a beautiful day in the neighborhood. Yes, it is. Also it is HOT. So hot that I don’t want to turn oven on or the stove. But I still have my needs. Sweet needs. And I need something fast and NOW.

And now it is.

Strawberry Summer Dessert – Cheesy Dreamy Dessert for You

Let’s start our no-bake journey with a few important steps:

-Cream cheese must be room temperature

-Please chop Strawberry Lindt Chocolate to smaller pieces. It is your choice how small you want to go. (If you can’t find Lindt Strawberry Chocolate use your favorite one)

-Be sure to have Dr. Oetker Whip it – it is important if you want your heavy cream to look great for a longer time (2 to 3 days)

Now we are almost ready to make this summer delight. Before that check description below.

no bake summer dessert — strawberry summer dessert is an easy no-bake dessert

Description

Strawberry Summer Dessert is only 8-ingredient recipe. Quick and easy to make. Full of summer flavor from fresh strawberries, cream cheese, heavy cream and to the most amazing chocolate called Lindt Strawberry chocolate. Of course you can add other fruits to this dessert like blueberries, grapes or any other fruit of your choice. (I used blueberries)

BTW, this speedy summer dessert whips up in just 15 minutes. So, let’s do it.

Shopping List

cream cheese (I used Philadelphia)
heavy cream (35%)
strawberries (fresh from the market)
Lindt Strawberry Dark Chocolate
Dr. Oetker Whip It
icing sugar
Lady Fingers
fruits of your choice: blueberries, blackberries
orange or cranberry juice

summer no bake dessert — strawberry summer dessert made with cheese and strawberries

Action Time

Strawberry Summer Dessert

Ingredients

8 oz cream cheese, room temperature

1 cup icing sugar

1 1/4 cup heavy cream

Lady Fingers

1 pouch Dr. Oetker Whip It

1 cup strawberries, fresh and chopped

3/4 cup of juice (orange, cranberry or your favorite juice)

Lind Strawberry Chocolate (100 gr)

Optional: additional fruits

Chocolate Icing

3 oz baking chocolate, chopped

1/4 cup heavy cream

INSTRUCTIONS

Line 9 by 5 pan with aluminum foil or plastic wrap. (see the picture below). Set aside.

Beat heavy cream and Whip it in a bowl with an electric mixer until stiff peaks form. Divide into 2 parts.

Add chopped chocolate to one part of whip cream.

So, now you have half whip cream with chocolate and half plain whip cream. Set aside.

In another bowl mix cream cheese and icing sugar until smooth. Add plain whip cream and mix all ingredients for a secone.

Your next step is to add chopped strawberries. Stir using a wooden spoon.

Now you have the following:

Cream cheese with whip cream and strawberries and whip cream with chocolate.

Your next step is to make this summer baby dessert.

Pour orange or cranberry juice into the deep plate.

Assemble of the cake

Dip the lady fingers into the juice long enough to get them wet but do not soak them.

Arrange the lady fingers in the bottom of the pan. (some of the lady fingers you will need to trim in order to fit into the pan)

Add half of cheese whipped cream over the lady fingers.

Add another layer of lady fingers. (same rules as for the first layer. Dip them into juice)

Then add the heavy cream with strawberry chocolate .

Add second part of cheese strawberry cream.

Optional: Top with blueberries or your favorite fruits.

Cover and transfer to the fridge for 8 hours or overnight.

Next Day: Top with melted chocolate. Decorate with fruits.

Enjoy and share.

strawberry no bake desserts — strawberry summer dessert – no oven and no stove recipe

Strawberry Summer Dessert – Review the Steps

-line baking pan with plastic wrap

-dip lady fingers in selected juice

-1st layer of lady fingers

-cheese strawberry heavy cream

-2nd layer of lady fingers

-heavy cream with chopped strawberry Lindt chocolate

-cheese strawberry heavy cream

-chocolate icing

-decorate with fruits

the best summer desserts — the best strawberry summer dessert – easy dessert with cheese

Ready to eat…

strawberry summer dessert is easy and no-bake dessert with chocolate

If you want to print the best homemade strawberry summer dessert, please check the box below.

Don’t forget:

PRINT-MAKE-SHARE

Strawberry Summer Dessert

Yield: 4 serving

Prep Time: 15 minutes

Total Time: 15 minutes

Easy Creamy Delights called Strawberry Summer Dessert .

This is tasty and no bake recipe.

Yes, you don't need an oven and you don't need a stove.

Ingredients

8 oz cream cheese, room temperature
1 cup icing sugar
1 1/4 cup heavy cream
Lady Fingers
1 pouch Dr. Oetker Whip It
1 cup strawberries, fresh and chopped
3/4 cup of juice (orange, cranberry or your favorite juice)
Lind Strawberry Chocolate (100 gr)
Optional: additional fruits
Chocolate Icing
3 oz baking chocolate, chopped
1/4 cup heavy cream

Instructions

Line 9 by 5 pan with aluminum foil or plastic wrap. (see the picture below). Set aside.

Beat heavy cream and Whip it in a bowl with an electric mixer until stiff peaks form. Divide into 2 parts.

Add chopped chocolate to one part of whip cream.

So, now you have half whip cream with chocolate and half plain whip cream. Set aside.

In another bowl mix cream cheese and icing sugar until smooth. Add plain whip cream and mix all ingredients for a secone.

Your next step is to add chopped strawberries. Stir using a wooden spoon.

Now you have the following:

Cream cheese with whip cream and strawberries and whip cream with chocolate.

Your next step is to make this summer baby dessert.

Pour orange or cranberry juice into the deep plate.

Assemble of the cake

Dip the lady fingers into the juice long enough to get them wet but do not soak them.

Arrange the lady fingers in the bottom of the pan. (some of the lady fingers you will need to trim in order to fit into the pan)

Add half of cheese whipped cream over the lady fingers.

Add another layer of lady fingers. (same rules as for the first layer. Dip them into juice)

Then add the heavy cream with strawberry chocolate .

Add second part of cheese strawberry cream.

Optional: Top with blueberries or your favorite fruits.

Cover and transfer to the fridge for 8 hours or overnight.

Next Day: Top with melted chocolate. Decorate with fruits.

Enjoy and share.

OTHER SUMMER DESSERTS

Raspberry Summer Lindt Dessert – No Bake Recipe

Raspberry Vegan Tarts – Golden and Guilt Free

Nutella Summer Tart-Dig Into Fun

Healthy Raspberry Truffles-Worry Cure

Boozy Vodka Espresso Truffles – No Bake Recipe

SUMMER DRINKS

Farmers Market and Strawberry Sunshine Drink

Italian Parsley Banana Lover-Feel Sunnier Today

Apple Chia Healthy Drink-Bye Bye Toxins

Pear Kiwi Drink-Endless Youth Drink

Mixed Fruit Drink – Cure Any Insecurity

no-bake dessert — no bake strawberry summer desserts with chocolate

FINAL NOTE

Strawberry Summer Dessert is creamy, dreamy no bake recipe. Made in 15 minutes and you don’t need to turn stove or oven on. Yes, this dessert is the summer winner.

Enjoy and share this A+ recipe.

strawberry summer recipe — strawberry summer dessert for you and your whole family

Thank you for visiting the best blog, 5 star cookies.

Love and hugs

from your

See you soon…

Share and Enjoy !

no bake summer dessert with chocolate — strawberry summer dessert-easy recipe with chocolate and strawberries

Don’t forget to visit our Instagram page, Twitter or Pinterest. Thank you.

DESCRIPTION OF BANANA CAKE

SHOPPING LIST

Making BANANA CAKE RECIPE WITH NUTELLA FROSTING

INSTRUCTIONS

Review the Steps

Quick Note

FINAL NOTE

OTHER BANANA RECIPE LINKS

PRINTING THE RECIPE

Ingredients

Instructions

Notes

OTHER LINKS

Description of No Bake Nanaimo Bars

SHOPPING LIST for Nanaimo Bars

Making Original Nanaimo Bars

Middle Layer

Top Layer

INSTRUCTIONS

Making Yellow Custard Icing

STORAGE

FINAL NOTE for the best Nanaimo Bars

OTHER LINKS

PRINTING THE RECIPE

Ingredients

Instructions

Notes

Share and Enjoy ! Please.

Zucchini Chocolate Best Cake.

Description of Zucchini Cake

SHOPPING LIST

ZUCCHINI CHOCOLATE BEST CAKE

INSTRUCTIONS

Review the Steps

Quick Note

FINAL NOTE

OTHER LINKS

PRINTING THE RECIPE

Ingredients

Instructions

Share and Enjoy !

FERRERO.

DESCRIPTION of Tiramisu

SHOPPING LIST

Making Tiramisu Ferrero Italian Cake

INSTRUCTIONS

ASSEMBLING THE TIRAMISU

Review the Steps

Quick Note

FINAL NOTE

OTHER LINKS

PRINTING THE RECIPE

Ingredients

Instructions

Share and Enjoy !

Description of the best Lemon Bars

SHOPPING LIST

Making THE BEST LEMON BARS

INSTRUCTIONS

ANOTHER OPTION FOR EASY LEMON BARS

IMPORTANT NOTICE for Lemon Bars

Final Note

About your feelings…

PRINTING THE RECIPE

Ingredients

Instructions

OTHER LINKS

Share and Enjoy !

Easy Sponge Ferrero Cake.

Description of the Cake

SHOPPING LIST

Making Easy Sponge Ferrero Torte

INSTRUCTIONS

Ferrero Chocolate Filling

Another option for Sponge Ferrero Cake

IMPORTANT NOTICE FOR EASY SPONGE CAKE

Final Note

PRINTING THE RECIPE

Ingredients

Instructions