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Chocolate cake with walnuts and orange flavor

Chocolate cake with walnuts and orange flavor

Countertop: separate the eggs and rub the yolks with 12 tablespoons of brown sugar for about 5-6 minutes. Then add the ground walnuts and mix with a wooden spoon, then add the hazelnut cream and mix. Grate the orange peel and add it, then squeeze the juice and add it. Beat the egg whites until they start to break, then add 6 tablespoons of sugar, one at a time, and beat until a thick foam is made that sticks to the bowl, if you turn it upside down. Then mix in the yolk composition, adding a tablespoon, and stirring gently from the bottom up. At the end, add flour mixed with baking powder and passed through a sieve. I usually don't put baking powder on the countertops, but because I put walnuts, the countertop will drop a bit and that's why I added baking powder to increase it.

Preheat the oven to 180 degrees and place the top in a round tray with a diameter of 24-26 cm. Bake until the edges of the tray come off. You can also do the toothpick test, but know that no matter how much this top is baked, it will be a little soft in the middle, due to the composition, so the toothpick will always be a little damp (I kept it for 40 minutes). top and turn over on a napkin and leave to cool.

Cream 1: given the fact that I put walnuts on the counter, I thought that a hazelnut chocolate would work well, so I put one with hazelnuts and another and a half bitter, which I melted over low heat with whipped cream , soft butter and 50 ml of liqueur prepared on the spot, because I had not bought. I immediately describe its preparation. The cream is allowed to reach boiling point, then it is removed from the heat and left to cool.

We also prepare the syrup or liqueur, as I told him: so, as an alternative to the one I bought, I improvised a homemade one like this: I boiled the water with the sugar and left it for about 10 minutes until it started to bind. I added the grated peel from an orange and let it boil, then I turned off the heat and put the lid on, let it infuse for about half an hour. I then strained the syrup to remove the peel, I also added the orange juice and 50 ml of plum brandy, from my mother from Salaj, that's why it was real (I didn't have alcohol, and it was a shame to put alcohol, when I had so goodness of tuica). You can make the syrup without alcohol, only with orange juice, for the anti-alcohol ones, but I assure you that you don't feel the alcohol, just a super extraordinary aroma.

After the countertop has cooled completely, we cut it in 2 in the middle ... as I said before, the middle remains a little soft, but don't think that it flows, it's like it's in syrup ... but it's very good , believe me. However, it is still syruped with that syrup / liqueur prepared before, to your liking.

Take the chocolate that has cooled in the meantime and beat with the mixer until it becomes a thick cream. In 2 minutes it is solved (to my surprise ...). Place over the first countertop, level nicely and cover with the second countertop. Let the cake cool for half an hour.

In the meantime, get ready cream 2: foam 100 g soft butter with 100 g powdered sugar, add 1 tablespoon of hazelnut cream and 2 teaspoons of bitter cocoa. This cake will cover the cake. On top, decorate with ground walnuts, orange slices and peel from which the white part is removed, so as not to make the cream bitter. Candied peel can be used, I haven't had it now.

Keep cool so as not to soften the cream.

It's ffff sweet and good, and I'm not saying it to brag ... the look may not be grade 10, but the taste is grade 20. The subtle orange flavor is extraordinary.




Raw chocolate and orange cake

Would you love a delicious cake with orange flavor and glazed with a creamy layer of chocolate? Well, I propose a cake that delighted our family and at the same time opened our appetite for other refreshing and at the same time healthy desserts. Remember that these kinds of sweets do not make you fat. In principle, for cakes like this all nuts are pre-soaked, they become easy to digest and with a good / healthy fat percentage that will not make us fat, but on the contrary will help us lose weight.

Raw chocolate and orange cake

  • Servings: 4-6
  • Duration: 15mins
  • Difficulty: easy
  • 1 cup almonds or walnuts soaked for 4-6 hours
  • 2 tablespoons coffee beans or carob (carob powder)
  • 4-5 raw dates
  • vanilla essence
  • 2 -4 tablespoons filtered water
  • 1 cup = 250 ml
  • ½ cup orange juice or juice from 3 oranges
  • 2 tablespoons grated orange peel
  • 3-4 tablespoons coconut butter
  • raw natural sweetener
  • 2 cups cashews (soaked 4-6h)
  • 1 cup = 250 ml

Chocolate glaze

  • 3 tablespoons carob or raw cocoa
  • 3 tablespoons raw natural sweetener
  • 3 tablespoons cocoa butter or coconut butter
  • 1 cup = 250 ml
  • Mix everything very well until it becomes a liquid glaze.

All the ingredients for the countertop are processed in the robot. The composition should be quite firm, a little crumbly. In a round and fairly high tray / bowl, place a plastic food foil to make it easier at the end to remove the cake from the tray, then press and level the composition. If you have a culinary ring, everything will be very simple.

Meanwhile, prepare in the blender the filling that we place over the counter and everything is put in the freezer for an hour. After the time has elapsed, we try to remove the cake with the foil and turn it on a plate. It is ready for decoration and we will use chocolate icing and a lot of imagination for decoration. The cake can be stored in the freezer without any problems for a week. Inspired by Rawmazing.

Below I will recommend some cakes that might tempt you to try them.


Method of preparation

Mascarpone and strawberry cake

Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,

Chocolate cake and coffee cream

Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with


Chocolate cake with walnuts and orange flavor - Recipes

39 comments:

Gorgeous as always! Congratulations!
Good health and many happy years to your mother.

Dear Lissa, the cake is gorgeous, so elegant.
Happy birthday to my mother and good health.

Such an elegant cake and I think it has a taste. Happy birthday to your mother and good health!

An exceptional cake for a dear person. Happy birthday to your mother, good health, strength, and enjoy dancing for many years to come.

Very nice cake. Happy birthday to my mother.

Wonderful cake! I have a few questions,
if you don't mind: the sugar paste is brown? what did you color it with? So did the royal with what you colored it to turn brown? All the admiration for your work!

Thank you very much, Cristina.

Thanks Livia. it tastes very good, the combination of chocolate and orange is great.

Thank you very much, Andreea.

Thanks Adina, I colored the sugar paste with brown dye, I put a little red and I also put cocoa. I liked the shade that came out, but if I wanted to do it again I don't know if I could find it. In royal I only put brown, it colored very well because it was a small amount.

Very nice, the combination is great, I've tried it before, I would like to ask you how you put cocoa in the paste, at the gelatin stage, or in starch and sugar?

Superb cake, as well as the section, I think how careful, until you put all the chains, I give so much elegance to everything, not to mention orchids, they look broken from a pot and the beans can be made from royal? with Cutiuta inimioara, so, at royal, the egg white is beaten with how much sugar, do you put something else in the composition? on the blades of grass do you use a certain dui, with more holes ?, to live us, the mothers and to enjoy them as much as we have them, may the Lord give them, much health and joy in life, that it is worthwhile, to worship them , for the love with which he rewarded us, with the sacrifices, which he made us see fulfilled in our house, in the mother's eyes if you look deeply, you see yourself again as a child, let's say from the bottom of my heart: Kiss my mother's hand !and happy birthday!

very beautiful. happy birthday to your mother and good health. your cakes are super. congratulations and thanks for the recipe.

thank you Alecsandra, not at the gelatin stage, after it's almost ready kneaded, I also add cocoa.

Thank you very much Doinitza dear. you can make the royal beans, you put them normally with a dui with a wider or narrower tip, as big as you want them, on the grass threads I have dui with many holes.
The royal enters about 180 -200 g of powdered sugar to an egg white, add a tablespoon of lemon juice.

What a delicious cake you made, as usual anyway! long live your mother for many healthy years!

Dear Lissa, thank you very much for this goodness of cake, I also made this recipe according to what it tastes like, it is incredibly tasty, everyone was surprised, everyone liked it very much. Thank you very much and I will definitely do it for you. many times. I kiss you, and I wish your dear mother many happy years. Have a good day.

Wonderful, gorgeous! Everything is superlative. I learned many beautiful things from you, including making sugar paste. So I dedicated an award to you on my blog. It is symbolic, but you fully deserve it. Congratulations!

To paraphrase the "Death of the Deer", I can only tell you that "I look and cry, I look." Because of the lost figure :)

Extraordinary combination of chocolate and orange, it's perfect!

Hello, greeting cards for the cake look better than the ones from the confectionery! I have a question, I found the recipe for the sugar paste but it is white, what else did you put to color it?
Thank you

Dyes for sugar paste can be found on worldbasmelor.ro

Hello, I think you are already used to so many praises for the goodies you make, and which are also brought with full merit. You are a real fairy in the world of cakes and more. everything you make looks so good and I bet you are as tasty as it looks. My sincere congratulations. I'm alina cazacu, and I'm waiting for you on my newborn blog: cazacualina00.blogspot.com with many tips. because I have so much to learn from you.

Hi Alina, thanks for the appreciation ... I'll stop by your place, kisses.

Superb cake! Super presentation in the section!

Hi Lissa, I've been admiring you for a long time. Your cakes leave my mouth watering, they are gorgeous.

Good evening, if I can't find dry pieces of orange, I'll put the grated peel on, but don't make it bitter? Thank you and good health. Many years of blogging!

..doesn't make it bitter if you proceed as I wrote in the recipe, grate the peel the day before and put it with sugar.

Hi Lisa. Happy birthday to your mother and good health. The cake is great and I want to make it this week. Please tell me how you proceed to the countertops after adding the yolks you mix them with your mixer lightly with a spoon. requests to tell me how does the gelatin added in the cold cream behave? Thank you very much. Kiss you.

Thanks Oty dear. I mix them with the mixer because there is no problem, just flour after I put it lightly mixed with lg.
Gelatin after melting, take 2-3 lg of cream, mix with hot gelatin and then with all the cream.
Kiss you.

Hi Lisa, thank you very much for answering me. I also made them with the mixer but I thought you had another method, and I mix flour like that too. And I asked you about gelatin because for the yogurt and banana cake I suffered because my gelatin was made like spaghetti, I think I had to mix it quickly after I put it in the cream. Thanks a thousand times for the tips. Kisses.

I made a cake with these creams, fff delicious, a perfectly good combination, I dressed it in sugar paste but I had a small problem .. the paste melted next to the cream in time, that is the next day what can melt the paste of sugar ... the diplomat, the mousse, the icing. from your experience what melts and what does not melt the paste? Thank you in advance.

Anda, all cakes before being covered with paste, must be greased with a thin layer of butter so that the paste does not have direct contact with the cream.

Dear Lissa, first of all I congratulate you wholeheartedly for your talent, but especially for the joy, generosity and modesty with which you share it with us! You are a source of inspiration for me. I appreciate, beyond the fantasy and the art of decoration, the fact that the ingredients are as natural as possible and therefore healthy. I also tried this cake and it was a great success (I made an adaptation, I put cherry jam). I wish you good health and a fulfilled life!

Thank you very much, Rodica. I'm glad you liked the cake.
I wish you all the best.

Hello. Do you think I can roll raw orange or lemon jam, which I can make with orange, not lemon? Thank you for all the recipes!


Cakes knitted with walnut and cocoa

Mix with a silicone spatula until all the ingredients melt. Take the pan off the heat, divide the cream into 2 equal parts and leave to cool.

In a bowl put 380 ml of lukewarm milk, a tablespoon of sugar and crush with your fingers 50 g of fresh yeast. Stir with a whisk until the yeast dissolves. Allow the yeast to activate for 10 minutes.

In a large bowl put 850 g of flour, grated peel of a lemon, a grated teaspoon of salt and mix.

Then pour the activated yeast into the bowl.
In a bowl put 2 eggs, 2 egg yolks, 150 g of sugar and 1 teaspoon of vanilla essence. Mix well with a whisk. Pour the rest of the ingredients into the bowl.

Mix with handkerchief. When the flour has incorporated, add in 2 tranches 240 g of melted butter and bring to room temperature.

Then knead for 10-15 minutes, until the dough comes off the grain walls, is elastic and no longer sticks to the hands.

Leave the dough to rise for an hour, covered with cling film, or a clean kitchen towel, in a warm place.

Remove the foil and transfer the dough to a work table powdered with flour. Divide the dough into 2 equal parts (we will prepare 2 cakes).

Form from each piece of dough a sheet as thin as possible. Use a twister.

Grease each previously formed dough sheet with chocolate cream.

Sprinkle 125 g of ground walnuts on each sheet.

Roll the dough sheet tightly and seal tightly at the ends. Then cut lengthwise in half.

Turn the parts over each other (twist around each other).

Place the cozonacs in trays lined with baking paper. Leave to rise for 30-40 minutes.

Put the trays in the preheated oven at 180 degrees for 50-55 minutes. Remove the cozonacs from the oven.
In a bowl, mix 2 tablespoons of honey with a tablespoon of warm water and 1 tablespoon of lemon juice.
Using a brush, grease the cakes with syrup while they are warm.

Remove the cozonacs from the trays and leave to cool on a wire rack.

Recipe video COZONACI WRAPPED WITH WALNUT AND COCOA lower:


Cake with chocolate mousse and orange flavor

For the top: mix whole eggs with salt powder for 1 minute. Add the sugar and continue mixing until the eggs become frothy and resemble a cream.

Melt the chocolate on a steam bath.

The flour is mixed with the baking powder. Over the mixed eggs, add the oil in a thin thread while continuing to mix. Add melted chocolate, mix until incorporated, but be careful, not too much, to get as little air out of the eggs. Add flour mixed with baking powder and mix with a pear-type wire, with light movements from bottom to top.

Place the dough in a round shape with a detachable ring, with a diameter of 20 cm, wrapped in baking paper. Place the tray in the preheated oven at 165 degrees C for 40 minutes. Leave to cool on a grill, preferably until the next day, cut the top into three slices.

For the cream: put the chopped chocolate in a saucepan, together with the whipped cream. Put the pan on the fire and leave until the chocolate melts. Refrigerate for 1 hour. Mix the mixture well until it becomes frothy, but not very hard. Put the gelatin soaked in cold water and melt over a very low flame. Add the diluted gelatin over the chocolate mousse together with the orange essence. Mix lightly until incorporated. The mixture will be creamy but slightly soft, it does not stick to the blades of the mixer. Refrigerate for 20 minutes. After the cream was refrigerated, it began to harden. Mix it again, lightly, until the mixture becomes uniform and creamy. At this point we start assembling the cake.


In the form in which we baked the top, we put large pieces of food foil. We put the first piece of countertop, a part of the cream, in the middle we put the part above the cake (the one with tugui), we press a little over the cream, we put another part of the cream and the last piece of countertop. Press a little and put the cream over the last countertop. We have about 3 tablespoons of cream left. We cover the cake with the edges of the food foil and put it in the fridge for 1 hour. Remove the cake from the foil, place it on a plate, level the cake with a spatula, then cover everything with a thin layer of remaining cream. The cream should be slightly soft so that it can be spread easily. Put the cake in the fridge for another 15 minutes, then decorate it according to your preferences. I chose the candies and chocolate petals with orange flavor.


Method of preparation

Mascarpone and strawberry cake

Top: Mix eggs with sugar and a pinch of salt until it doubles in volume. Alternatively,

Chocolate cake and coffee cream

Preparation for the countertop: Separate the egg whites from the yolks, put the egg whites on the robot with


Old fashioned walnut cake

This walnut cake it's my mother's favorite cake. Just as I used to make the old-fashioned chocolate cake every holiday, so she made and still makes, on any holiday, the walnut cake.

For those who love nuts, this cake is a delight. Recipe it's very simple: pandispan with walnuts and steamed cream with butter and walnuts.

For a walnut cake with a diameter of 23cm, we need:

  • 6 large eggs (I laid 7 small ones)
  • 140g (7 tablespoons) caster sugar
  • a rum lime or lemon juice
  • 100g (4 tablespoons) flour
  • 60g (4 tablespoons) ground walnuts
  • a pinch of salt
  • 4 eggs
  • 240g old cough
  • 4 tablespoons milk
  • 350g butter (82% fat) at room temperature
  • 180g ground walnuts
  • a teaspoon of vanilla extract
  • a vial of rum aroma

For decoration & # 8211 chocolate leaves:

How I did:

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For Countertops, I heated the oven to 180ºC, then I greased with butter a cake form with a diameter of 23 cm and I covered it with flour.

In a bowl, beat the egg whites hard with a pinch of salt. I then added a tablespoon of rum and gradually the sugar and continued to mix until I got a hard and shiny foam. I added the yolks and lightly incorporated them with a spatula. At the end I sifted the flour over the composition, then I added the ground walnuts and incorporated them with a spatula lightly, by turning them upside down. I poured the composition into the prepared tray and immediately put it in the hot oven.

I baked for 40 minutes at 180ºC until the top passed the toothpick test (a toothpick inserted in the top comes out clean, without traces of uncooked dough). The oven does not open for the first 20 minutes and the fire is not reduced during this time. Otherwise we risk that the countertop will drop.

I took the top out of the tray and put it on a grill to cool.

For syrup, I boiled water with sugar for 2 minutes. When it cooled, I added the vanilla extract.

For cream, I first put a saucepan of water with two fingers to boil for the steam bath.

In a bowl, which fits perfectly over the pan with the steam bath, I put eggs, sugar and 4 tablespoons of milk and mixed well to dissolve the eggs and mix. I then put the bowl on steam, where I stirred continuously for about 12 minutes until the cream began to thicken, having the consistency of a thin mayonnaise. I took the bowl off the steam and let the cream cool, then flavored it with vanilla extract and rum flavor.

I mixed the soft butter until it became frothy, then I gradually added the cream to the butter, mixing each time until incorporated. At the end I added ground walnuts and mixed a little more to incorporate.

For cake assembly, I first straightened the top of the countertop, then I cut it into 3 equal slices. I put the first slice on a plate, I syruped it with 1/3 of the syrup, then I put a quarter of the cream on it and I leveled it. I put the second slice of the countertop, I syruped it, then another quarter of the cream and the third slice of the countertop and I syruped it. I covered the cake with the remaining cream and put it in the fridge for about two hours to harden the cream.

For chocolate leaves, I used some leaves, which I washed and then dried in a napkin. I melted the chocolate on steam, then I covered the back of each leaf in chocolate. The chocolate layer must be quite thick, otherwise it will break when we peel the chocolate off the leaf. I put the chocolate leaves in the fridge for 30 minutes, then I gently peeled the leaves off the chocolate. (The leaf on the cake slice in the image below is made using a plastic mold).


A delicious dessert without fire: Chocolate and Mint Cake

Chocolate and mint cake

  • Servings: 5-8
  • Duration: 15mins
  • Difficulty: easy

Ingredient:

  • 1 bunch of mint leaves (dry or fresh) or peppermint essential oil
  • 50 g of cocoa butter / coconut or an avocado
  • 75 g raw natural sweetener
  • 100 g of raw cocoa or carob
  • 200 g raw cashew nuts
  • 100 ml of water

For decoration:

Instructions:

Don't be scared because the instructions are simple, put all the ingredients in a blender, put them in a cooking ring and put them in the freezer for 1-2 hours, or until they are partially frozen. There are certain specifications that will help and make your work easier.

If you have a high power blender, 1000 W then the composition will come out creamy and without the pieces of nuts. If not, you can grind almonds or cashews beforehand and the resulting flour will be left to soak for 15 minutes.

All ingredients except the last three, mix in a blender until completely homogenous. The composition will be soft, like pancake dough but it is not a problem because you will leave it in the freezer to harden. The composition is poured into a cooking ring that will be placed in the freezer for an hour or until partial hardening.

Before serving, leave it at room temperature for 20 minutes and when you can easily insert the knife, it will be a sign that it is ready for consumption. It is an extraordinarily creamy cake, fine and delicious both in winter and in summer.

Who can consume this recipe?

  • Children over the age of 1 year.
  • Adults of all ages.
  • Pregnant and lactating women.
  • It is not recommended for people suffering from serious conditions such as cancer or tumors, or terminal illnesses. It is not recommended, based on the principle that for recovery, people in this category are not allowed to consume sweet foods, not even natural ones or fruits. Here and here you can find details.
  • The ingredients recommended above can be found at local producers and at Raw Vegan Mall, the platform where we list products used by us from several stores across the country.
  • For healthy recipes, check out my online cookbook of over 200 recipes.
  • If you want to discover more recipes and useful nutrition tips, I invite you to buy my 8 books printed so far (2017), I say this because 3 others are in the works. If you want details about the physical or online stores where these books can be found as well as the stores that deliver in the Republic of Moldova and internationally, click HERE.
  • All books with recipes and tips are dedicated especially to those who have a traditional diet, out of the desire to help them improve their quality of life, without being forced to give up their initial eating habits.