Orange cake - recipe with step-by-step photos

Ingredients for the dough:

• 140 grams of almond powder
• 100 grams of sugar
• 4 eggs
• half of a boiled orange
• salt

Ingredients for the filling

• 250 grams of fresh cream
• 250 grams of mascarpone cheese
• 40 grams of powdered sugar
• the juice from the other half of the boiled orange
• 2 grams of gelatin sheets
• candied orange peel

Prepare the dough:

Wash the orange and put it in a bowl with water at slow fire. Let it simmer for 15 minutes, then throw the water.
Repeat the operation above for another 2 times.

Cut half of the orange and mash it.

Separate the egg yolks from the whites.

Beat the egg yolks with half of the sugar. Add the mashed orange and mix.

Add the almond powder and the salt and mix until well incorporated.

Beat the egg whites with the remaining sugar.

Incorporate the beaten egg whites in the egg yolks/almond powder composition.

Preheat the oven at 180 Celsius degrees.

Put the composition in an oven pan and let it bake at 180 Celsius degrees for 25-30 minutes or until ready.

Let it cool!


Prepare the filling:

Beat the fresh cream with the powdered sugar and set it aside.

Mix the warm orange juice (from the other half of the boiled orange) with the hydrated gelatin sheets.

Add over the beaten cream the mascarpone cheese and the orange juice and some candied oranges. Mix well.

Assembling:

In a detachable circle, on a plate, put the dough layer. Above add the filling and put it in the fridge for at least 1 hour.

Above you can add some thin stripes of candied oranges and mint leaves.

Enjoy!

 The original recipe can be found here

Raspberry jelly and mascarpone mousse cake - recipe

It´a sweet and sour cake. It takes a bit of time to prepare it (more then three hours) but it´s worth it.

Ingredients for the two walnut layers (for a 24 cm diameter tray):

• 60 grams of ground walnuts
• 60 grams of ground almonds
• 50 grams of sugar
• 25 grams of flour
• 25 grams of butter
• 2 eggs
• 2 egg whites
• salt

Ingredients for the mascarpone mousse:

• 250 grams of mascarpone cheese
• 200 grams of fresh cream
• 200 milliliters of milk
• 50 grams of sugar + 1 additional spoon for the cream
• 3 grams of gelatin sheets
• 2 egg yolks
• 1 spoon with flour 
• 1 spoon with vanilla sugar

Ingredients for the raspberry jelly:

• 800 grams of raspberry
• 80 grams of sugar
• 3 grams of gelatin sheets

Prepare the wlanut dough layers:

Mix the ground walnuts with the ground almonds and the flour. Add also the salt.

Beat the 2 entire eggs for a few seconds then pour over the flour/nuts mixture.

Beat the egg whites with the sugar until fluffy and add them in the composition slowly.

Melt the butter and let it cool!
Add it over the composition and mix until well incorporated.

Divide the composition in two.

Spread the composition, one by one, on a baking paper and bake it in the oven at 180 Celsius degree for 10-15 minutes or until a bit golden brown on the sides.

Let them cool!

Prepare the raspberry jelly:

Boil the raspberries together with the sugar for 5-8 minutes. Pass the raspberries trough a sieve to remove the seeds.

Hydrate the gelatin sheets. Add the hydrated gelatin over the raspberry syrup and mix until it dissolves.

Put half of the raspberry jelly on a baking paper in a round tray and put it in the fridge for 30-40 minutes. Do the same with the other half of the jelly.

Meanwhile, prepare the mascarpone mousse:

Beat the egg yolks with the sugar for a few minutes until it doubles the volume.
Add the flour and mix slowly.

Heat the milk with the vanilla sugar and, when it starts boiling, add the egg composition and mix until it gets thick like a pudding.

Hydrate the gelatin sheets and add it in the warm milk / egg composition. Let it cool!

Beat the mascarpone cheese for a few seconds and add over the cooled milk / egg composition. Mix well.

Beat the fresh cream with a spoon with sugar.

Add the cream in the mascarpone/cheese composition.

Divide the composition in 3 parts.

Assembling the cake:

On a plate, add the first walnut layer. Add one part of the mascarpone mousse, then one jelly layer and another layer of mascarpone mousse. Above add the second walnut layer.

On top of it add the remaining mascarpone mousse and the second layer of raspberry jelly. You can decorate with some ground walnuts, raspberries etc.

Enjoy!

 The original recipe can be found here

Mango and mascarpone roulade - recipe (including photos)

Ingredients:

• 1 piece of dough 
• 1 mango
• 250 grams of mascarpone cheese
• 150 grams of fresh cream
• 4 grams of gelatin sheets
• 4 spoons with sugar
• a few seeds of cardamom
• saffron

After you´ve prepared the dough (as in the recipe linked above in the ingredients section), now prepare the filling.

Clean and mash with a blender the mango fruit together with the saffron and the cardamom seeds.

Heat the mashed mango with 2 spoons of sugar and add the hydrated gelatin sheets. Mix until the gelatin is dissolved.

Add the mascarpone cheese and mix until well incorporated.

Spread the mango/mascarpone filling over the dough and then roll it.

Put the roulade in a plastic foil and let it rest in the fridge for 2 hours.

Beat the fresh cream with the remaining sugar and add it over the roulade.

You can decorated with slices of mango or any other fruit you like.

Enjoy!

Mascarpone, strawberry and chocolate cake - recipe (including photos)

Ingredients for the dough:

• 100 grams of grated chocolate
• 7 eggs
• 7 spoons with sugar
• 7 spoons with flour
• 2-3 spoons with cocoa powder
• 1 spoon with baking powder
• salt

Ingredients for the filling:

• 500 grams of mascarpone cheese
• 450 grams of fresh cream
• 200 grams of fresh strawberries 
• 100 grams of powdered sugar
• 50 milliliters of milk
• 4 gelatin sheets (5-6 grams of gelatin )
• 3 spoons with sugar

Ingredients for the syrup:

• 100 milliliters of water
• 2 spoons with sugar
• a bit of rum essence 

Ingredients for the glaze:

• 100 grams of chocolate
• 50 grams of fresh cream
• 40 grams of butter

For the dough: beat the eggs with the sugar for 15 minutes.

 Add the flour, the salt, the cocoa powder and the baking powder and mix for another few minutes.

Add the grated chocolate and mix until well incorporated.

Put the dough in the oven at 180 Celsius degrees for 30 - 35 minutes or until ready . Let it cool!
Cut the dough horizontally in 2 layers.

For the filling: clean and cut the strawberries, add the 3 spoons of sugar and let the sugar absorb some of the strawberry juice.

Mix the mascarpone cheese and the powdered sugar not too much, only to incorporate the sugar. Separately whip the cream and then incorporate it with the mascarpone.

Put the gelatin sheets in cold water for 10 minutes. Heat 50 milliliters of milk and add the gelatin. Mix until it dissolves. Add the milk/gelatin composition over the mascarpone/cream composition and mix until well incorporated.

Add the strawberries and mix slowly until well incorporated.

For the syrup: in a pan mix the water with the sugar and let it simmer until the sugar dissolves. Let it cool and add the rum.

Assembling the cake:
On a plate put a detachable circle add one layer, then the syrup and then the filling. Put it in the fridge for two hours.

 Add the other layer and the glaze.

For the glaze: mix the fresh cream with the chocolate and the butter over a slow fire. When everything is melted, remove from the fire. Let it cool for a little bit and, while it's still liquid and warm, pour it over the cake, slowly.

You can decorate with grated chocolate and strawberries.

Enjoy!

The original recipe can be found here

Mascarpone chocolate cake - recipe (including photos)

Ingredients:

• 250 grams of mascarpone
• 100 grams of fresh cream plus 1 additional spoon for the glaze
• 50 grams of white chocolate
• 50 grams of dark chocolate
• 40 grams of butter
• 2 spoons of sunflower oil
• 4 spoons of flour
• 10 spoons of sugar (more if needed) 
• 2 packets of vanilla sugar
• 2-3 spoons of cocoa powder
• 3 entire eggs and 3 additional egg yolks
• 3 spoons of milk

Start with the 3 eggs that will be used in full:
- beat the egg yolks with the sunflower oil
- beat the egg whites with 4 spoons of sugar
- mix well the two compositions from above.

Add the flour and mix slowly.

Add the cocoa powder and mix well.
Put the dough in the oven at medium fire for 20-25 minutes.

Mix the additional three egg yolks with the vanilla sugar and 4 spoons of sugar.

Add the milk and mix them at bain-marie until creamy.

Add the white chocolate and mix until melted.
 

Let it cool.

 Separately mix the mascarpone with the cream.

Add the egg yolk mixture on top and mix until well incorporated.

Add the mascarpone cream over the baked sponge cake.

Mix the dark chocolate with the last 2 spoons of sugar, the butter and 1 spoon of fresh cream.

Let it cool a little, but while it's still liquid spread it evenly over the cream and then put it in the fridge for about 1 hour before serving (this way the chocolate will form a nice crust on top).

Enjoy!

The original recipe can be found here