I have earlier in a post I have written you how I make tiramisu. Just and only without raw eggs and with xylitol. I use whole-wheat baby sponge. It is an excellent dessert for guests too.
I have renewed a bit a regular carrot cake recipe. I am sure I will re-bake this recipe a couple more times as it is really delicious, even on the second or the third day for a good breakfast.
There are a few small tricks that is worth to stick to if we like to bake a high-rising sponge. We should definitely bolt the flour and not only once. We should do it only with the flour and then bolt it with the flour and the baking powder too. The egg white should never have egg yellow inside when we separate them because otherwise we cannot make a hard whip that we need. We should always add a pinch of salt to the egg white before we start to beat it. When we pour the sponge mix in the baking pot we should shake it with a fast movement so that the air can leave, and our sponge is not airy. We should never open the oven door during baking our sponge because otherwise it will not rise. We can either bake it in a cake form or a square pot. Anyways, we can create a great light-tasting holiday cake from this even for Easter. I have decorated my cake with strawberries but we can decorate it with some other fresh fruits too (berries mostly).
I like it when cream cheese is domination in the tiramisu. This recipe will prove itt o you. Since I do not use any eggs for making the cream, you can keep it in the fridge for 4-5 days. On top of all, we even take some antioxidants by eating this dessert with the Dutch cocao and the raw cocoa mix.
Sometimes it feels so good to bring back summer into our kitchen. The simplest way for this is to freeze some freshly picked fruits in the summer and take it out of the freezer in winter. I have found this time our own grown organic cherry in ours. I have baked a gluten and sugar free cake. I have also used some dried cranberries. It is a great sweet threat for breakfast and for the afternoon with tea or coffee too.
An intensive chocolate delight. I can recommend it to cake making beginners too. It is quite easy to work with the cream soon after it is ready. Red currant gives lightness to the intensity of the chocolate.
This mousse is sweet from the white chocolate and becomes light from the sourness of the blueberry that goes well with it. To make this cake is easy so I would recommend it to beginners too.