Ingredients

Cake base:

• 400g Carrots
• 85g Crunchy Almonds
• 100g Flaked Almonds
• 200g Flour
• 1tsp Baking Powder
• 1 pinch Salt
• 4 Eggs
• 250g Sugar
• 100ml Sunflower Oil
• 5Tbsp Orange Juice
• Butter for greasing

Topping and decoration:

• 200g Powdered Sugar
• 5 Tbsp Orange Juice
• 60g Fondant
• Yellow, Red and Blue Food colouring

Instructions

1. Wash the carrots, cut their ends and grate them.
2. Add the almonds to the carrots.
3. Mix the baking powder and salt into the flour.
4. Pour the flour into the carrot almond mixture and stir well until the carrots are well coated.
5. Set the mixture aside and preheat the oven to 160ºC.
6. Separate the egg yolk from the whites.
7. Mix the oil, juice and sugar into the egg yolks.
8. Beat the egg whites until stiff.
9. Add the egg yolk mixture to the carrots stir well.
10. Fold in the egg whites.
11. Pour the batter into a greased cake pan.
12. Bake the cake for 50-55 minutes or until a toothpick comes out clean.

Decoration and Topping

1. While the cake is in the oven, prepare the decoration.
2. Separate 40g of fondant from the 60g and add yellow and red until obtaining the desired orange colour.
3. Add blue and yellow to the remaining 20g. Mix well until the fondant is the correct green colour.
4. Roll out the fondant. Fold the orange one in half.
5. Cut six pieces off the orange fondant.
6. Roll out the green fondant and cut thin strips from it.
7. Cut triangles into the green fondant and roll it up.
8. Shape the orange fondant into little carrots and cut thin lines into them.
9. Wet the base of the leaves and the top of the carrots and put them together. (notes)
10. Take the cake out of the oven and let it cool.
11. Mix the juice into the powdered sugar until well integrated.
12. Let the mixture thicken for a bit before pouring it over the cake.
13. Place the six carrots on the cake distributed evenly.
14. Serve and enjoy!

Notes

Fondant: If the fondant gets too sticky when shaping it, wet it with a bit of water and sprinkle some powdered sugar.

Recipe

Ingredients

• 45g Butter
• 60g Flour
• 3 Tbsp Sugar
• 1/2 tsp Salt
• 125ml Milk
• 2 large Eggs

Fillings (optional)

• Yogurt
• Berries
• Fruit
• Powdered Sugar
• Jam

Instructions

1. Preheat the oven to 190ºC.
2. Melt the butter and place 30ml in a large frying pan.
3. Let the rest of the butter cool for 10 minutes.
4. Fill all the ingredients in a food processor and blend well.
5. Pour the batter into the frying pan.
6. Bake for 30-35 minutes or until the edges are puffed.
7. Choose the filling you like best and enjoy!

Recipe

Ingredients

• 240ml Soy Milk
• 1 package Fresh Yeast (notes)
• 2 Tbsp Sugar
• 60g Ghee
• 400g Wholegrain Flour
• 2 Eggs

Topping

• 2 Tbsp Ghee
• 1 Tbsp Honey

Instructions

1. Warm the soy milk and mix in the sugar.
2. Take the soy milk off the stove and crumble in the yeast. (notes)
3. Let the yeast proof for 10 minutes.
4. Rub the Ghee into the flour until obtaining a crumbly texture.
5. Crack one of the eggs into the flour and add in the yeast mixture.
6. Use a fork to stir until a dough starts to form.
7. Start kneading with your hands.
8. Tilt the dough onto a clean surface and keep kneading.
9. Leave the dough to rise for 30 minutes or until doubled in size.
10. Punch the dough down and divide it into about 14-16 pieces.
11. Place the rolls into a square glass tray and let them rise for about 15 minutes.
12. Preheat the oven to 180ºC.
13. Beat the egg with a fork before using a pastry brush to apply the egg-wash to the pastry.
14. Bake the rolls for 20-25 minutes or until golden on top.
15. Melt the butter and mix in the honey.
16. Separate the rolls from each other.
17. Brush with honey topping and enjoy!

Notes

Fresh Yeast: When using fresh yeast, the package usually specifies the yeast to flour ratio. It can be different for different brands of yeast. The yeast I usually use comes in packages of 25g and is used for 500g of flour. If you prefer to use active dry yeast, check the back of the package. I usually use two packages of active dry yeast instead of one package of fresh yeast.

Yeast: First of all make sure the water is not too hot. It should not be burning. It should be merely warm not hot. If your yeast mixture is not puffy after you let it proof for five minutes, try leaving it for another five. If it still isn’t puffy, do not continue with that mixture!!! It will take less time to redo the yeast mixture and get it right than it will to remake the entire dough because it didn’t rise. Yeast is a tricky ingredient to work with and much can go wrong. This is a way of catching any mistakes early on and sparing yourself a lot of work.

Recipe

Ingredients

• 250g Flour
• 2 Eggs
• 1/2l Milk
• 1 pinch Salt
• Oil for the pan

Filling/ Topping

• Jam (filling) (notes)
• Powdered Sugar (dusting)

Instructions

1. Pour all the ingredients in a large mixing bowl.
2. Mix well with an electric mixer until there are no clumps left in the batter.
3. Heat the oil in a pan.
4. Pour two solid spoonfuls into the pan and cook on low heat.
5. Wait until the top of the pancake is close to solid before flipping it.
6. When it is finished, place it on a large plate.
7. Spread jam on one side of the pancake.
8. Roll the pancake up from the side with the jam on it.
9. Stack the palatschinken and dust with powdered sugar.
10. Serve and enjoy!

Notes

Jam: You can use any jam you like. If you are not a great fan of jam, you can also use other spreads.

Rezept

Ingredients

Choux Pastry (notes)

• 100g Butter
• 240g Water
• 140g Flour
• 4 Eggs

Filling

• Vanilla Ice-cream
• Vanilla Custard
• Whipped Cream

Chocolate Sauce

• 250g dark Chocolate
• 240ml Heavy Cream

Instructions

1. Simmer the butter until it is almost melted, then pour in the water.
2. Mix in the flour and simmer for a minutes before removing it from the heat.
3. Mix well until the dough resembles that in the picture below.

4. Let it cool for 10 minutes.
5. Add in the eggs one at a time and mix thoroughly until the eggs are well incorporated.
6. Fill the dough into a piping bag with a round nozzle.
7. Cover a baking tray with baking paper. You can use butter to stick it down so it won’t curl.
8. Preheat the oven to 200ºC fan.
9. Pipe 2cm wide circles onto the paper. Pipe on the same spot without moving the nozzle.
10. Place the tray in the oven for 15 minutes.
11. Take the tray out and prick the pastries with a sharp knife.
12. Place the tray back in the oven for another 5-7 minutes.
13. Leave the shells to cool while you prepare your filling.
14. Once the shells are cool, fill them with whatever filling you choose.
15. Melt the chocolate on low heat in a water-bath.
16. Mix the heavy cream into the chocolate.
17. Pour the sauce over the profiteroles.
18. If you want, you can dip them in chocolate instead. You can then dip them in chia seeds like in the picture below.

Notes

Choux pastry: This pastry looks quite tricky and it is definitely a step up from your average lemon loaf or banana bread. Profiterole are not too hard to make, though. There is not as much that can go wrong. It is actually fun to make.

Recipe

Ingredients

• 50g Sugar
• 350g Flour
• 2 Eggs
• 25g Butter
• 1/2 tsp Nutmeg
• 2 tsp Salt
• 1 package Fresh Yeast (notes)
• 180ml Water
• Oil for frying
• A glass of strawberry or raspberry jam
• 60g Icing Sugar

Instructions

1. Heat the water until it is lukewarm.
2. Mix one teaspoon of the sugar into the water before crumbling the yeast into the water.
3. Set the yeast aside for 5 to 10 minutes to proof it. (notes)
4. Sift the sugar, flour, nutmeg and salt into a bowl.
5. Rub the butter into the dry ingredients.
6. Crack the eggs into the dry ingredients and pour in the yeast mixture.
7. Use a fork to mix everything together until the consistency is sticky enough to knead by hand.
8. When the dough is smooth, continue kneading it on a floured surface.
9. Leave the dough to rise for half and hour or until it is double its size.
10. Roll the dough out and use a round cookie cutter to cut out the doughnuts.
11. Don’t mix and roll the dough out too many times or it will get tough.
12. Leave the doughnuts to rise for another 15 minutes.
13. Heat the oil.
14. Fry the doughnuts from both sides until they are golden-brown.
15. Fill the jam into a piping bag with, preferably, a long nozzle.
16. Use the piping bag to fill the sufganiyah with whatever jam you like best.
17. Sift the icing sugar over the sufagniyah and they are ready to serve and enjoy.

Notes

Fresh Yeast: When using fresh yeast, the package usually specifies the yeast to flour ratio. It can be different for different brands of yeast. The yeast I usually use comes in packages of 25g and is used for 500g of flour. If you prefer to use active dry yeast, check the back of the package. I usually use two packages of active dry yeast instead of one package of fresh yeast.

Deep Frying: You do not need any special equipment for deep drying. It is possible to just use a large pot filled with enough oil so the pastry is floating. You will be needing a ladle to pick the pastry out of the pot. The oil can be filtered after letting it cooled down. I usually use a coffee filter and store my oil in a closed bottle to later reuse when frying.

Yeast: First of all make sure the water is not too hot. It should not be burning. It should be merely warm not hot. If your yeast mixture is not puffy after you let it proof for five minutes, try leaving it for another five. If it still isn’t puffy, do not continue with that mixture!!! It will take less time to redo the yeast mixture and get it right than it will to remake the entire dough because it didn’t rise. Yeast is a tricky ingredient to work with and much can go wrong. This is a way of catching any mistakes early on and sparing yourself a lot of work.

Recipe

Ingredients

Biscuit Cake (notes)

• 6 Eggs
• 100g Flour
• 120g Cornstarch
• 200g Sugar
• 4Tbsp hot Water
• 1 1/2 Tbsp Instant Coffee

For the soaking

• A cup of cold black coffee (notes)

Mascarpone cream

• 500g Mascarpone
• 800g Heavy cream
• 4Tbsp Icing Sugar
• 4tsp Instant Coffee
• 2Tbsp hot Water

Instructions

1. Beat the eggs until they have become fluffy.
2. Sift in the cornstarch, flour and sugar.
3. Make sure to mix well with an electric mixer to avoid clumps.
4. Integrate the instant coffee into the hot water before adding it into the batter.
5. Preheat the oven to 180ºC
6. But baking paper into a cake form and butter it.
7. Fill batter into the cake form.
8. Bake the cake for 30 minutes or until a toothpick stuck in the middle comes out clean.
9. Once the cake is done, take it out of the oven and use a long bread knife to cut it into three layers.
10. Leave the layers to cool while you prepare the mascarpone cream.
11. Use an electric mixer to mix the mascarpone and the heavy cream together.
12. Sift the icing sugar into the cream and mix well.
13. Separate the cream in two.
14. Mix the coffee into one of the halves.
15. Put the cream into the fridge for 30 minutes or until it is solid enough to be piped.
16. Place the cream into a piping bag with a round nozzle.
17. Use a baking brush to soak the cake base with the black coffee.
18. Pipe circles or spirals in both colours on the cake.Cool the cream before decorating the cake.

19. Place the creams into piping bags with star nozzles and pipe the decorations.
20. Pipe the top in circles changing the colours.
21. For the side, start piping from the bottom and pull the piping bag up without lifting the bag to form the pattern of the white cream in the image below.

22. Place the cake in the fridge for several hours or until serving.

Notes

Biscuit cake: This is a tricky type of cake. It is easy to get something wrong. In fact, I have had huge trouble with it before. Sometimes it is not completely done in the middle. So make sure to do the toothpick trial exactly in the centre and don’t take the cake out too soon. If you take it out and put it back in too many times, it will collapse and become dry. Make sure the eggs are correctly beaten so you get the right texture. It should be fluffy on the inside.

Coffee: There is a distinct difference in the taste of instant coffee versus a good blend. This coffee’s main taste is coffee. So it is important to use a good coffee for the soak. Instant coffee is best for cream or the cake itself but I much prefer using coffee made with a coffee machine rather than instant coffee for the soak. It has a stronger more distinct taste to it.

Recipe

Ingredients

• 125g Flour
• 2 Eggs
• 250ml Milk
• 50g Butter
• 5g Sugar
• 1 pinch Salt
• 1Tbsp Butter for the pan

Whipped Cream (alternatively, use store-bought whipped cream)

• 250g Heavy Cream
• 20g Powdered Sugar (more or less depending on preference)

Instructions

1. Sift the flour, sugar and salt together into a small bowl.
2. Melt the butter over medium heat, adding in the milk once the butter is melted.
3. Crack the eggs into the milk mixture and use an electric mixer to mix the ingredients.
4. Spoon the flour into the milk bit by bit mixing well to avoid clumps.
5. Keep mixing until the batter is smooth.
6. Melt the tablespoon of butter in a large pan.
7. Pour two solid spoons full or one deep soup ladle full of batter onto the pan.
8. Leave to cook through until the upper side is solid, before flipping the crepe.
9. Put the crepe onto a plate while preparing the whipped cream.
10. Beat the heavy cream on low speed until it is thick before adding in the powdered sugar gradually.
11. The whipped cream should form stiff peaks when you take out the mixer.
12. Fill the cream into a piping bag. You can use a star attachment to give the cream form.
13. Fill the crepes with cream and sprinkle with a bit of powdered sugar.
14. Et voilà!

Variations

Filling: Crepes, like other pancakes, can be enjoyed with an assortment of fillings and toppings. Some more usual than other. Common crepe topping are:

• Lemon and sugar
• Jam
• Nutella
• Fruit
• Whipped cream

And, my personal favorite:

• Dulce de Leche (Caramel sauce) and Cheese

Whatever you choose to put on them, crepes are delicious idea for every breakfast or brunch.

When it comes to Hawaiian food, much of it is derived from recipes brought there by immigrants. Malasadas are believed to have first originated in Sao Miguel, an island in the Azores. They were later introduced in Hawaii and are now seen as a Hawaiian speciality. They are a common treat and can be found in most bakeries there. The name Malasadas means “poorly cooked”, which refers to the texture and crispy exterior of the pastry. It can be eaten with a custard filling or with ice cream, coated in sugar or not coated. It is easily adaptable to every person’s taste.

Recipe

Ingredients

• 500g Flour
• 1 package Fresh Yeast (notes)
• 30ml Water
• 50g Sugar + 100g for coating
• 1tsp Salt
• 4 Eggs
• 60g Butter
• Oil for frying
• 500ml Milk

Instructions

1. Warm the water and mix in a teaspoon of sugar, then crumble ibn the yeast.
2. Leave the mixture to proof for 10 minutes.
3. Mix the flour, sugar and salt.
4. Rub the butter into the dry ingredients.
5. Heat the milk and beat the eggs.
6. Mix the milk, eggs and the yeast mixture into the flour.
7. Use a fork to mix the dough until it has the right consistency to kneed by hand.
8. Kneed the dough before transferring it onto a clean surface.
9. Keep kneeding until you obtain a smooth dough.
10. Leave the dough to rest for 30 minutes or until it is double in size.
11. Form the dough into balls before flattening it a bit and poking a hole in the middle.
12. Leave the dough to rise for another 15 minutes.
13. Heat the oil to 180ºC.
14. Fry the Malasadas until golden brown.
15. Remove them from the oil using a laddle.
16. Fill the sugar for coating in a ziplock bag and put the freshly fried Malasadas in.
17. Coat them sugar until fully covered before removing them from the bag and putting aside.
18. Repeat this process until all malasadas are covered in sugar.
19. Half them and eat with your favorite icecream or just like that.

Notes

Fresh Yeast: When using fresh yeast, the package usually specifies the yeast to flour ratio. It can be different for different brands of yeast. The yeast I usually use comes in packages of 25g and is used for 500g of flour. If you prefer to use active dry yeast, check the back of the package. I usually use two packages of active dry yeast instead of one package of fresh yeast.

Deep Frying: You do not need any special equipment for deep drying. It is possible to just use a large pot filled with enough oil so the pastry is floating. You will be needing a ladle to pick the pastry out of the pot. The oil can be filtered after letting it cooled down. I usually use a coffee filter and store my oil in a closed bottle to later reuse when frying.

Yeast: First of all make sure the water is not too hot. It should not be burning. It should be merely warm not hot. If your yeast mixture is not puffy after you let it proof for five minutes, try leaving it for another five. If it still isn’t puffy, do not continue with that mixture!!! It will take less time to redo the yeast mixture and get it right than it will to remake the entire dough because it didn’t rise. Yeast is a tricky ingredient to work with and much can go wrong. This is a way of catching any mistakes early on and sparing yourself a lot of work.

Recipe

Ingredients

• 100g Flour
• 200g Sugar
• 100g Brown Sugar
• 75g Cocoa Powder
• 100g Bittersweet Chocolate
• 80ml Milk
• 85g Butter
• 1/2 tsp Baking Powder
• 1tsp Vanilla Extract
• 2 large Eggs
• 75g chopped Walnuts (optional)
• Powdered Sugar (optional)

Instructions

1. Preheat the oven to 180ºC.
2. Sift flour, sugar, baking powder, cocoa powder together in a large bowl. Mix in the brown sugar.
3. Chopp the chocolate into small chunks.
4. Melt half the chocolate and butter over low heat.
5. Mix the milk and vanilla into the melted chocolate.
6. Add the eggs, milk-chocolate mixture and the other half of the chocolate to the dry ingredients.
7. Use an electric mixer to stir until obtaining a smooth batter.
8. Mix in half of the chopped walnuts.
9. Fill the batter into a squared baking pan and sprinkle with the rest of the walnuts.
10. Bake for 20-25 minutes or until the pick comes out smooth.
11. Leave to cool before removing from the pan.
12. Cut around the corners with a sharp knife.
13. Sprinkle with a bit of powdered sugar and enjoy!

Variations

If you are not a great fan of walnuts, you can either replace them with a different type of nuts or just leave them out.