Distribute the melted chocolate into the 6 muffin tins.
banana nutella cups -Distribute the melted chocolate
Place in the freezer for 10 minutes.
In the meantime, mix banana and Nutella.
the best healthy recipe – banana and nutella cups
Place small amount of banana Nutella mixture into each cup.
Then use spoon to add more melted chocolate on top.
Optional: Decorate with sprinkles
chocolate cups with nutella and banana
Return to freezer for 30 minutes.
Enjoy and share.
How to serve?
Serve with whip cream.
If you want the healthy version, use chickpeas whipped cream.
BTW, I am in love with chickpeas whipped cream…so good.
Serve with Chickpeas Whipped Cream
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BANANA NUTELLA CUPS
Yield: 6 serving
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Banana and Nutella Cups-the best healthy dessert for 92nd Oscars. The easiest no-bake banana and nutella treat. Only 3 ingredients recipe. Healthy, joyful and fun.
Ingredients
1/2 cup Nutella or Nutiva hazelnut spread
1 mashed ripe organic banana
100 gr chocolate - I used Lindt
Instructions
Using a double boiler method melt chocolate.
Line 6 cup muffin tin with paper cupcake liners.
Distribute the melted chocolate into the 6 muffin tins.
Place in the freezer for 10 minutes.
In the meantime, mix banana and Nutella.
Place small amount of banana Nutella mixture into each cup.
Then use spoon to add more melted chocolate on top.
Optional: Decorate with sprinkles
Return to freezer for 30 minutes.
Enjoy and share.
IMPORTANT:
You can use chocolate chips if you don’t have Lindt chocolate.
Homemade Vegan Nutella – Kelly Clarkson please try it
1 package of Dr. Oetker Mousse Supreme (Double chocolate)
Decoration: whip cream, shaved chocolate
INSTRUCTIONS
Our first step for this recipe is making coffee.
For this recipe I used very strong, Turkish coffee.
In case you are interested in making this recipe – CHECK THE LINK
BTW, you can use any kind of coffee you like.
Your next step is to add coffee and marshmallows into a medium saucepan.
Stir until melted.
Then add chocolate chips and keep stirring until all ingredients are smooth and happy together.
Remove from heat and add Nutella. Mix everything together and cool for about 3 hours.
After cooling time mix milk and Dr. Oetker mousse (double chocolate) for about 3 minutes.
Fold into Mocha Nutella chocolate mixture.
Divide among 6 dishes.
Transfer into the fridge for a few hours.
Decorate with whip cream or shaved chocolate.
Enjoy and share.
Mocha Nutella mousse from the best food blog 5starcookies for your Velentine’s Day February 14
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Mocha Nutella Mousse
Yield: 6 serving dishes
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
Make this rich and delicious Mocha Nutella Mousse-While waiting for Prince Charming and Valentine's day
This recipe is simple, quick and made for this modern, crazy, fast paced world we live in. Don't feel sorry for yourself. There is nothing, nothing that chocolate, coffee and Nutella can't cure.
Ingredients
2/3 cup very strong coffee
1 cup semi sweet chocolate chips
21 large marshmallows
1/3 cup Nutella
1/2 cup milk
1 package of Dr. Oetker Mousse Supreme (Double chocolate)
Decoration: whip cream, shaved chocolate
Instructions
Add coffee and marshmallows into a medium saucepan.
Stir until melted.
Add chocolate chips and keep stirring until all ingredients are smooth and happy together.
Remove from heat and add Nutella. Mix everything together and cool for about 3 hours.
After 3 hours mix milk and mousse supreme for about 3 minutes.
Fold into Mocha Nutella chocolate mixture.
Divide among 6 dishes.
Transfer into the fridge for few hours. (overnight)
This ultra moist carrot cake is perfectly connected to the best maple cheese filling and together they will answer to your plate by name Maple Carrot Cheese Cake. O Canada…it is the perfect carrot cake. Oops, I did it again
maple carrot cake is the moist carrot cake from the best food blog 5starcookies
DESCRIPTION
Moist carrot cake multi-tiered, so sweet and loaded with tons of healthy carrots, walnuts and maple syrup. In two words: KNOCKOUT Dessert! This recipe is MUST! Because you value yourself and you only want the best for your body. And trust me you want this cake.
Shopping List
butter (unsalted, organic)
brown sugar
icing sugar
eggs
flour (all purpose)
milk (2%)
maple syrup
walnuts
carrots
cream cheese
heavy cream
vanilla extract
baking soda
baking powder
salt
cinnamon
moist carrot cake
How to make Maple Carrot CheeseCake?
INSTRUCTIONS
3/4 cup butter
3/4 cup brown sugar
3 eggs
1/2 TBSP vanilla extract
1 3/4 + 1/8 cups flour
2 tsp cinnamon
1/2 tsp salt
1/2 tsp + 1/4 tsp baking powder
1 tsp baking soda
1/2 cup + 1 TBSP maple syrup
1/4 + 1/8 cup milk (2%)
3 cups grated carrots
1 cup walnuts (toasted)
How to make Maple Carrot Cheese Cake with the best maple cheese filling
Maple Cheese Filling
8 oz cream cheese
2/3 cup butter
1/2 cup heavy cream
6 3/4 cups icing sugar
1/8 cup maple syrup
1 tsp vanilla extract
INSTRUCTIONS
Use 3 6-inch round cake pans, line the bottoms with parchment paper.
Preheat oven to 350 F.
Making the moist carrot cake
In a medium size bowl whisk flour, cinnamon, baking powder, baking soda and salt. Set aside.
For your next step you will need to use the best mixer you have.
Beat the butter until creamy, add brown sugar and keep beating until fluffy.
After that add one egg, mix, add second egg, mix, add third egg and mix.
IMPORTANT: Don’t worry if the mixture look curdled.
Your almost the final step is to add flour mixture to the egg mixture.
This is how it will happen:
Add 1/3 of flour mixture and mix. Then add maple syrup. Mix.
Your next step is to add 1/3 cup of flour mixture, whisk again and add milk.
Finally end with the flour mixture.
What else is left to do?
Just add 3 cups grated carrots and 1 cup chopped walnuts.
Mix all ingredients with spatula or wooden spoon.
Divide the batter among 3 pans.
I used 1 1/2 cups + 1/8 cup of cake mixture per each baking pan.
Bake at 350 F for about 36 minutes or until done. (use a tester to insert into the center of the cake)
Cool it.
IMPORTANT: At this point you can wrap the carrot cake layers and freeze for about 6 weeks.
Thaw before making maple cheese filling.
Let me repeat the most challenging part of recipe:
add 1/3 of flour mixture
maple syrup
another 1/3 of flour mixture
milk
last 1/3 of flour mixture
How to make the best maple cheese filling?
In a medium bowl, mix cream cheese until smooth.
Add butter and keep beating until smooth.
Add icing sugar and keep mixing.
Then add maple sugar, vanilla extract and mix all ingredients together. Set aside.
In a separate bowl mix heavy cream.
Add mixed heavy cream to cream cheese mixture and mix quickly
You are done. You just made the best maple cheese filling for the best moist carrot cake called
Maple Carrot Cheese Cake.
ASSEMBLE
maple cheese filling
top with maple cheese filling
1 carrot cake layer
Cheese filling
2 cake layer
Cheese filling
3 cake layer
Top with the final cheese filling and smooth.
Optional: Decoration with chopped walnuts.
Refrigerate for a few hours or overnight before serving.
Enjoy and share.
how to make maple cheese filling
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Maple Carrot Cheese Cake
Yield: 8 pieces
Prep Time: 50 minutes
Cook Time: 36 minutes
Total Time: 1 hour26 minutes
This ultra moist carrot cake is perfectly connected by the best maple cheese filling that will answer to your plate by name Maple Carrot Cheese Cake. O Canada...it is the perfect carrot cake.
Ingredients
Moist Carrot Cake
3/4 cup butter
3/4 cup brown sugar
3 eggs
1/2 TBSP vanilla extract
1 3/4 + 1/8 cups flour
2 tsp cinnamon
1/2 tsp salt
1/2 tsp + 1/4 tsp baking powder
1 tsp baking soda
1/2 cup + 1 TBSP maple syrup
1/4 + 1/8 cup milk (2%)
3 cups grated carrots
1 cup walnuts (toasted and chopped)
Maple Cheese Filling
8 oz cream cheese
2/3 cup butter
1/2 cup heavy cream
6 3/4 cups icing sugar
1/8 cup maple syrup
1 tsp vanilla extract
Instructions
Use 3 6-inch round cake pans, line the bottoms with parchment paper.
Preheat oven to 350 F.
Making the moist carrot cake
In a medium size bowl whisk flour, cinnamon, baking powder, baking soda and salt. Set aside.
For your next step you will need to use the best mixer you have.
Beat the butter until creamy, add brown sugar and keep beating until fluffy.
After that add one egg, mix, add second egg, mix, add third egg and mix.
IMPORTANT: Don't worry if the mixture look curdled.
Your almost the final step is to add flour mixture to the egg mixture.
This is how it will happen:
Add 1/3 of flour mixture and mix. Then add maple syrup. Mix.
Your next step is to add 1/3 cup of flour mixture, whisk again and add milk.
Finally end with the flour mixture.
What else is left to do?
Just add 3 cups grated carrots and 1 cup chopped walnuts.
Mix all ingredients with spatula or wooden spoon.
Divide the batter among 3 pans.
I used 1 1/2 cups + 1/8 cup of cake mixture per each baking pan.
Bake at 350 F for about 36 minutes or until done. (use a tester to insert into the center of the cake)
Cool it.
IMPORTANT: At this point you can wrap the carrot cake layers and freeze for about 6 weeks.
Thaw before making maple cheese filling. Let me repeat the most challenging part of recipe: add 1/3 of flour mixture maple syrup another 1/3 of flour mixture milk last 1/3 of flour mixture
How to make the best maple cheese filling?
In a medium bowl, mix cream cheese until smooth.
Add butter and keep beating until smooth.
Add icing sugar and keep mixing.
Then add maple sugar, vanilla extract and mix all ingredients together. Set aside.
In a separate bowl mix heavy cream.
Add mixed heavy cream to cream cheese mixture and mix quickly
You are done. You just made the best maple cheese filling for the best moist carrot cake called
Maple Carrot Cheese Cake.
ASSEMBLE
1 carrot cake layer
Cheese filling
2 cake layer
Cheese filling
3 cake layer
Top with the final cheese filling and smooth.
Optional: Decoration with chopped walnuts.
Refrigerate for a few hours or overnight before serving.
Enjoy and share.
Time to taste the best carrot cake…
time to taste the best maple filling and maple carrot cheese cakemaple carrot cheese cake and maple cheese filling
So, what can be better than enjoying this amazing 5 star recipe from 5starcookies.com
Not much…unless you want to try another amazing carrot cake famous recipe from 5 star cookies…
Now take your bigger pieces (11×10) and place inside of loaf pan. Set aside.
Pour your strawberry filing. Cool it before you add cheese filling.
Also, be sure that there is enough space for cheese filling.
The strawberry filling should take about 2/3 part of inside. So, you might have some extra filling.
Then top with cheese filling.
Your final step is to close the tunnel cake with your cake piece size 11×17.
finish the tunnel cake
Cover everything with plastic wrap and leave in the freezer for at least 4 hours or overnight.
Next Day
Free cake from the loaf pan.
the day after-strawberry cheese tunnel cake
Ice with chocolate if you want to.
Decorate and enjoy.
IMPORTANT:
Don’t use instant pudding.
how to make the best the best strawberry cheese tunnel cake
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Strawberry Cheese Tunnel Cake
Yield: 15 PCS
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour15 minutes
If you are looking for a simple yet tasty dessert I have recipe for you. STRAWBERRY CHEESE TUNNEL CAKE! So easy and so delicious. Inside of this tunnel cake you will find a secret treasure: strawberry and cheese filling and more. Yes, this is the real glam cake for you and your family.
Ingredients
Cake
6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
1/2 TBSP cinnamon
1 tsp baking powder
1/8 tsp salt
1 tsp cornstarch
Strawberry Filling
3 cups strawberries
3/4 cups sugar
1 1/4 cups water (3/4 cup + 1/2 cup water)
2 packs strawberry pudding
Cheese Filling
6 oz cheese, room temperature
1 1/4 cup icing sugar
3/4 cup heavy cream
1/2 tsp vanilla extract
Instructions
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, cinnamon, cornstarch, baking powder and salt.
Add into eggs mixture and fold gently using a spatula.
Important: Don’t use mixer when adding flour mixture.
Fold using a spatula.
Be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 15 minutes.
Cool completely.
Making strawberry filling
Wash strawberries and cut them into smaller pieces.
Transfer to medium size sauce pan, add sugar and 3/4 cup water.
Bring to boil. Boil for about 2 minutes.
Meanwhile, mix 2 packs strawberry pudding and 1/2 cup water until smooth.
Add strawberry pudding mixture to boiled strawberries and cook until thicken.
IMPORTANT: Be sure to stir constantly. Set aside for 5 minutes.
The strawberry filling is not going to be totally cooled when you pour into cake tunnel.
Making Cheese filling
In a mixing bowl mix cheese and sugar.
Add vanilla.
In another bowl whip heavy (33%) cream.
Fold the whipped cream into cheese/sugar mixture.
Keep it in the fridge until ready for use.
Assemble of Tunnel Cake
You will need loaf pan (11-5/8″ L x 5-1/8″ W x 2-3/4″ H)
Line your loaf pan with plastic wrap.
For step by step assemble instructions for tunnel cake, please check the
White Raspberry Dream Cake-Never Stop Dreaming
Now take your cool cake and cut into 2 pieces.
One is 11×10 size and the other is 11×7
Now take your bigger pieces (11×10) and place inside of loaf pan. Set aside.
Pour your strawberry filing. Cool it before you add cheese filling.
Also, be sure that there is enough space for cheese filling.
The strawberry filling should take about 2/3 part of inside. So, you might have some extra filling.
Then top with cheese filling.
Your final step is to close the tunnel cake with your cake piece size 11x17.
Cover everything with plastic wrap and leave in the freezer for at least 4 hours or overnight.
recipe for making the best raspberry roll cake from your best food blog 5starcookies
Making Roll Cake
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, cornstarch, baking powder and salt.
Add into eggs mixture and fold gently using a spatula.
Important: Don’t use mixer when adding flour mixture.
Fold using a spatula.
Be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 15 minutes.
Cool completely. (for about 2 hours)
Spread the cooled cake with raspberry jam.
Roll the cake.
Cover with plastic wrap or aluminum foil.
Transfer to the fridge for about 3 hours.
Then cut the roll cake with a knife into sizes you like (I did 2 inches or 5 cm). Set aside.
cut the roll cake into desired size
Now, let’s make white filling.
Cream Filling
how to make white baking bombshell filling
In a small pot bring sugar and water to boil.
Don’t stir. Just keep cooking until sugar syrup reaches 240 F. (about 8 minutes from boiling moment)
When syrup is almost ready, begin beating the egg whites until soft white froth forms.
Then, when your syrup reaches 240 F, carefully and slowly drizzle the syrup into the mixing egg whites.
Keep whipping the whites and sugar syrup for another 7 to 9 minutes. (or until you can touch the mixing bowl
and it is not hot)
Also, you will know it is done when the white mixture is stiff and glossy.
Add the pure vanilla extract and mix for a few more seconds.
Transfer the cream filling into a pipping bag with 1/2 inch round tip.
Pipe filling onto an each roll cake.
At this point you are almost done.
Your next step is to place roll cake pieces with filling into the freezer.
Pipe filling onto an each roll cake
Freeze for a few hours or overnight.
NEXT DAY
Finally, you are ready for your final step – making chocolate ganache.
Using a double-boiler method melt chocolate chips.
Remove and add oil. Stir until combined.
Pour into a tall glass and let cool to room temperature.
krembo roll cakes covered with chocolate icing
Dip the frozen krembos roll cake in the melted chocolate, shake off excess chocolate and place
on a baking sheet or plate to set.
Also, you can just drizzle the chocolate on top of krembo cakes.
enjoy and share 5 star recipe cake
Enjoy and share.
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How to make KREMBO ROLL CAKE?
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Start your week with 5 star recipe called KREMBO ROLL CAKE. It is a white baking bombshell resting on top of sunny roll cake. And icing on the cake is, of course chocolate icing. Life is perfect when you bake with your best food blog, 5starcookies.com So, time to fill our weeks with smiles and make this breaking news recipe.
Ingredients
6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
1 tsp baking powder
1/8 tsp salt
1 tsp cornstarch
Raspberry Jam
Cream Filling
1/2 cup water
1 1/8 cup sugar
3 egg whites
2 tsp pure vanilla extract
Ganache
3 cups chocolate chips
3 TBSP vegetable oil
Instructions
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, cornstarch, baking powder and salt.
Add into eggs mixture and fold gently using a spatula.
Important: Don’t use mixer when adding flour mixture.
Fold using a spatula.
Be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 15 minutes.
Cool completely. (for about 2 hours)
Spread the cooled cake with raspberry jam.
Roll the cake.
Cover with plastic wrap or aluminum foil.
Transfer to the fridge for about 3 hours.
Then cut the roll cake with a knife into sizes you like (I did 2 inches or 5 cm). Set aside.
Now, let's make white filling.
Cream Filling
In a small pot bring sugar and water to boil.
Don’t stir. Just keep cooking until sugar syrup reaches 240 F. (about 8 minutes from boiling moment)
When syrup is almost ready, begin beating the egg whites until soft white froth forms.
Then, when your syrup reaches 240 F, carefully and slowly drizzle the syrup into the mixing egg whites.
Keep whipping the whites and sugar syrup for another 7 to 9 minutes. (or until you can touch the mixing bowl
and it is not hot)
Also, you will know it is done when the white mixture is stiff and glossy.
Add the pure vanilla extract and mix for a few more seconds.
Transfer the cream filling into a pipping bag with 1/2 inch round tip.
Pipe filling onto an each roll cake.
At this point you are almost done.
Your next step is to place roll cake pieces with filling into the freezer.
Freeze for a few hours or overnight.
NEXT DAY
Finally, you are ready for your final step – making chocolate ganache.
Using a double-boiler method melt chocolate chips.
Remove and add oil. Stir until combined.
Pour into a tall glass and let cool to room temperature.
Dip the frozen krembos roll cake in the melted chocolate, shake off excess chocolate and place
on a baking sheet or plate to set.
Also, you can just drizzle the chocolate on top of krembo cakes.
Enjoy and share.
Notes
To check how to make 5 Star Krembo Cookies-Joyful Yum
Line baking tray with parchment paper or use silicone baking mat.
Set aside.
Beat butter and sugar until smooth.
Add egg yolks and vanilla extract. Mix for about 1 minute.
Add flour,salt and stir until blended.
Divide dough into 2 portions, wrap in plastic wrap and refrigerate for a few hours or overnight.
Butter Tarts Filling
(you will have a lot…)
Mix all ingredients in stand mixer until light and fluffy. Set aside.
Making butter tarts filling
Now, lets go back to our cookies.
Roll dough to 1/4 inch thickness.
Cut using 2 1/4 inch cookie cutter. Cut 10 cookies or as many as you can from your first dough.
Now, use your second portion of dough and roll to 1/4 inch thickness.
Use same round cookie cutter and cut out rounds.
Now use the smaller cookie cutter (about 2 inches) and cut out the centers of the each cookie.
(it looks like donut shaped cookie).
If you don’t have smaller cookie cutter, use smaller glass.
Stack the donut shaped cookie (the ones with the holes) on top of other cookies (from first portion of dough).
Do your best to make them look unified.
making the best butter tart cookies
Return to freezer for about 30 minutes.
This is important, so I will repeat again:
Only for second portion of the dough you will cut out the center of each cookie.
Preheat oven to 350 F.
Remove baking tray from freezer, and spoon 1 tsp of butter tart filling into the center of each cookie.
butter tart filling-add 1tsp to the center of each cookie
Add chopped walnuts, pecans or raisins. (OPTIONAL STEP)
the best butter tart cookies-add walnuts, pecans to butter tart filling
Bake for 10 minutes and 30 seconds.
bake butter tart cookies at 350
ENJOY AND SHARE.
Canadian butter tarts from 5starcookies
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The Best Butter Tart Cookies
Prep Time: 30 minutes
Cook Time: 10 minutes30 seconds
Total Time: 40 minutes30 seconds
Also, the best butter tart cookies are the perfect treat to satisfy your sweet craving. They can be plain or with raisins, walnuts, pecans and chocolate. It is your choice. Easy to make and joy to eat.
Yes, yes and yes. This is truly Canadian dessert and 5 star cookies is ready to share recipe with you.
Yes, this is the world’s favorite cranberry chocolate roll cake.
And when it comes to flavor pairing, it is hard to beat rich chocolate and fresh cranberries.
Yum or double yum!
So, please treat yourself or someone special with this super easy recipe to make.
After all it is the first day of 2020 and this is the life you want.
Sweet, chocolaty and gooey!
Now, to make this recipe you will need to have the following ingredients or
I like to call …
SHOPPING LIST
gelatin powder used for the best cranberry chocolate roll cake
sugar
eggs (organic)
flour
baking powder
salt
cornstarch
cranberry juice
fresh cranberries (organic if you can)
gelatin powder
cream cheese (Philadelphia)
heavy cream
chocolate chips
ACTION TIME
Since you have all ingredients, we can start making the best chocolate cake.
Cranberry Chocolate Roll Cake from your best food blog 5starcookies
THE BEST CRANBERRY CHOCOLATE ROLL CAKE
Ingredients
6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
1 tsp baking powder
1/8 tsp salt
1 tsp cornstarch
Cranberry Filling
3 cups fresh cranberries (I used organic)
3/4 + 1/8 cup sugar
1 tsp gelatin powder
1 cup cold cranberry juice (2 TBSP for gelatin powder and the rest for cooking)
Cheese Filling:
8 oz cheese, room temperature
1 3/4 cup icing sugar
1 1/4 cup heavy cream
1/2 tsp vanilla extract
Chocolate Ganache
1 1/3 cup chocolate chips
3/4 cup heavy cream
Decoration: sprinkles, cranberries, icing sugar…
INSTRUCTIONS
how to make the best roll cake
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, cornstarch, baking powder and salt.
Add into eggs mixture and fold gently using a spatula.
Important: Don’t use mixer when adding flour mixture.
Fold using a spatula.
Be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 15 minutes.
Cool completely.
CRANBERRY FILLING
how to make the best cranberry filling for the best roll cake
Use small cup and add 1 tsp gelatin powder.
Sprinkle 2 TBSP cranberry juice over gelatin and let it bloom for 5 minutes.
Meanwhile, find small or medium size pot and add fresh cranberries, sugar and the remaining cranberry juice.
Bring to boil.
Boil for about 7 minutes on medium heat, stirring constantly until thickened.
Remove from the heat and stir in the gelatin mixture.
organic gelatin powder and 2 TBSP cranberry juice
cooking cranberries, sugar and cranberry juice
cook cranberry filling until thickened
Add gelatin mixture to cranberry filling
Made the best cranberry filling for the best roll cake
Transfer to a 4 cup measuring glass, cover and let it cool.
cover and cool the best cranberry filling
Refrigerate for 1 hour.
MAKING CHEESE FILLING
In a large bowl mix cheese and sugar.
Add vanilla.
In another bowl whip 1 1/4 cup heavy (33%) cream.
Fold the whipped cream into cheese/sugar mixture.
Keep it in the fridge until ready for use.
how to make cream cheese filling
ROLL CAKE ASSEMBLY
Place you cooled cake on the kitchen table or counter.
Spread the cranberry filling evenly over the cake. (the best you can)
After that, put dollops of cream cheese filling and carefully spread over the jam.
Roll up the cake.
Store covered in the freezer for a few hours or overnight.
Next Day
Add chocolate chips into a small glass.
Bring heavy cream to a simmer and pour over chocolate chips.
Don’t mix for 3 minutes.
After 3 minutes, stir using a spatula or metal spoon.
Stir until chocolate is melted and smooth.
cover the cranberry roll cake with chocolate
Decoration:
Cover your roll cake with chocolate and decorate with icing sugar
and more shaved chocolate.
Enjoy and share.
the best Cranberry Roll Cake from 5starcookies
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The Best Cranberry Chocolate Roll Cake
Prep Time: 25 minutes
Cook Time: 30 minutes
Additional Time: 14 minutes
Total Time: 1 hour9 minutes
Magnetic magic for 2020 is called The Best Cranberry Chocolate Roll Cake Sinfully rich cranberry cheese filling + roll cake + chocolate ganache. Yes, this is the world's favorite cranberry chocolate roll cake. And when it comes to flavor pairing, it is hard to beat rich chocolate and fresh cranberries. Yum or double yum!
Ingredients
6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
1 tsp baking powder
1/8 tsp salt
1 tsp cornstarch
Cranberry Filling
3 cups fresh cranberries (I used organic)
3/4 + 1/8 cup sugar
1 tsp gelatin powder
1 cup cold cranberry juice (2 TBSP for gelatin powder and the rest for cooking)
You will need loaf pan (11-5/8″ L x 5-1/8″ W x 2-3/4″ H)
Line your loaf pan with plastic wrap.
Now take your cool cake and cut into 2 pieces.
One is 11×10 size and the other is 11×7
Now take your bigger pieces (11×10) and place inside of loaf pan. Set aside.
Time to make the best chestnut filling
chestnut filling for the best cake
Your first step is to prepare gelatine.
In a small cup sprinkle 1 pouch Knox unflavored gelatine (7 gr) over 1/4 cup (50 ml) cold water.
Let stand for 1 minute.
Add 1/4 cup (50 ml) boiling water, stir until smooth. (be sure granules are completely dissolved)
Set aside.
Now in a mixing bowl mix chestnut puree and sugar. Add rum and mix for 10 seconds.
In a separate bowl mix heavy cream.
Transfer mixed heavy cream into chestnut sugar mixture and mix for a few seconds.
Your last step is to add gelatine.
Mix until all ingredients are incorporated.
Pour your best chestnut filing into cake prepared pan and close the top with your second cut part 11×7.
Cover everything with plastic wrap and leave in the freezer for at least 6 hours or overnight.
Next Day
Free cake from the loaf pan.
Decorate with heavy cream, pink chocolate or anything you like.
enjoy and share chestnut tunnel cake
Cut into desired sizes and enjoy.
Keep cake in the freezer.
Enjoy and share.
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Chestnut Tunnel Cake
Prep Time: 45 minutes
Cook Time: 20 minutes
Additional Time: 15 minutes
Total Time: 1 hour20 minutes
Easy as 1, 2, 3. The best cake is filled with chestnut whipped cream, covered with melted chocolate and more heavy cream . For decoration you can use anything chocolaty that your little heart is asking for. Pink chocolate, truffles, candies and so on. BTW, if you are looking for the cake to ring in the New Year, Chestnut Tunnel Cake is the perfect solution.
Ingredients
6 large eggs (organic)
3/4 cup sugar
1 cup flour (AP)
1 tsp baking powder
1/8 tsp salt
1 tsp cornstarch
CHESTNUT FILLING
314 gr chestnut puree or 1 jar Raureni
1 1/3 cup heavy cream
1 bag or 7 gr Knox gelatine
2 tsp rum
1/2 cup icing sugar
DECORATION
1 cup heavy cream
Optional: white chocolate, semi-sweet chocolate, pink chocolate...
Instructions
Making the cake:
Use 12×16 inch jelly roll pan, line with aluminum foil (dull side up).
Spray with baking spray and set aside.
Preheat oven to 350 F.
In a large bowl beat 6 eggs and 3/4 cup sugar until triples in volume. (9 minutes)
Sift the flour, cornstarch, baking powder and salt.
Add into eggs mixture and fold gently using a spatula.
Important: Don’t use mixer when adding flour mixture.
Fold using a spatula.
Be sure that flour mixture is incorporated into eggs mixture.
Spread the batter on the prepared jelly roll pan.
Bake at 350 for 15 minutes.
Cool completely. (for about 2 hours)
When your cake is cooled you are ready to transfer into loaf pan.
If you want to see step by step instruction check the link for White Raspberry Dream Cake . LINK You will need loaf pan (11-5/8″ L x 5-1/8″ W x 2-3/4″ H)
Line your loaf pan with plastic wrap.
Now take your cool cake and cut into 2 pieces.
One is 11×10 size and the other is 11×7
Now take your bigger pieces (11×10) and place inside of loaf pan. Set aside. Time to make the best chestnut filling
Your first step is to prepare gelatine.
In a small cup sprinkle 1 pouch Knox unflavored gelatine (7 gr) over 1/4 cup (50 ml) cold water.
Let stand for 1 minute.
Add 1/4 cup (50 ml) boiling water, stir until smooth. (be sure granules are completely dissolved)
Set aside.
Now in a mixing bowl mix chestnut puree and sugar. Add rum and mix for 10 seconds.
In a separate bowl mix heavy cream.
Transfer mixed heavy cream into chestnut sugar mixture and mix for a few seconds.
Your last step is to add gelatine.
Mix until all ingredients are incorporated.
Pour your best chestnut filing into cake prepared pan and close the top with your second cut part 11×7.
Cover everything with plastic wrap and leave in the freezer for at least 6 hours or overnight.
Next Day
Free cake from the loaf pan.
Decorate with heavy cream, pink chocolate or anything you like.
Cut into desired sizes and enjoy.
Keep cake in the freezer.
Enjoy and share.
Are you ready to eat the best cake, Chestnut Tunnel Cake?
I know, I am…and life is so good right now…almost perfect.
I am ready to eat the best cake
IMPORTANT NOTICE ABOUT THE CHESTNUT TUNNEL CAKE
use organic eggs (the yellow color is from organic eggs)
if you don’t have baking pan specified in this post, use your own. (but you will have to do your own measurement in order for cake to fit in. To buy pan check the link
use unflavored gelatine
store the cake in the freezer
bring to room temperature, before serve
CONCLUSION
I hope you enjoyed this recipe called Chestnut Tunnel Cake.
Also don’t forget to visit Top 60 Canadian Food Bloggers – CHECK THE LINK
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