Strawberry Charlotte – June 2019 Daring Bakers Challenge

1/2 cup of jam – I have used apricot.

For the filling:

200g (approx. 2 cups) of strawberries
125 ml (1/2 cup) of whipped cream
250 ml of mascarpone cheese
3 TBSP of caster sugar
2 tspn of corn starch

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Preheat your oven at 180°C/350°F. Carefully divide the egg whites from the yolks. Beat the egg whites until stiff. Add sugar one tablespoon at time. Then repeat the same with yolks. Then add flour mixed with the baking powder (once again) one tablespoon at time. Spread the batter on the parchment paper with which you lined your baking tin so that it will form a thin (1/2 cm) layer. Bake for 15 minutes at 80°C/350°F.

Once baked, cut out the circle which will be the base of you charlotte, Ideally, roll the remaining piece of cake up tightly in the dishtowel. I forget to do this so I immediately spread a generous layer of the jam and carefully and tightly rolled it.

Smash the strawberries, add 1/4 cup of the water if required, put over the medium heat. Stir. Add sugar and do not stop stirring. You may lower the heat so that you do not need to stir constantly but be really careful so that it does not burn. You basically need to eliminate as much juice as possible. Dissolve the corn starch in like 2 TBSP of water and pour it into the strawberry sauce. And stir. When it is not so runny, you can take it from the heat and let it cool.

Cut the roll into 0.5 cm pieces. Oil the bowl and then line it with the plastic wrap. Star putting the pieces of the roll as tightly as possible.

Take approximately 1/3 of the cooled strawberry sauce and spread it over the piece of roll that we have carved at the beginning. Mix the whipped cream. Then with hand mixer mixed the remaining part of the strawberry sauce (add vanilla extract if you want), then mix in the whipped cream.

Pour the creammy strawberry heaven into the bowl and cover it with the piece of roll that we have carved at the beginning so that the side with the strawberry sauce faces down.

Let cool and then enjoy 🙂

It is really delicious, looks great and overall, it is worth the effort.

Upside-down Plum Cake

Despite the tropical weather, it calendar says that the summer is almost over so let’s use the fruits of our gardens 🙂

What about a tasty upside-down plum cake a la tarte tatin?

We will need:
Cake batter:

  • 100 g (2/3 cups) of all purpose cake ,
  • 100 g (almost 1 stick) of butter,
  • 100 g (1 cup) of caster sugar,
  • 1 tspn of vanilla extract,
  • 1/2 tspn of cinnamon,
  • 1 tspn of baking powder,
  • 2 eggs,
  • 2 TBSP of milk.

Fruit batter:

  • 400 g washed and halved plums,
  • 30 g (3 TBSP) of cane sugar,
  • 30 g (2 big TBSP) of butter,
  • 2 TBSP of plum jam.

I do not recommend using bigger than 25 cm/10 inches pan, as I did it and the cake batter turned out to be too thin,


1. Preheat the oven at 180°C/356°F. Cut the circle from the parchment paper that is a slightly bigger than your pan. Line the pan with the parchment paper circle, butter it and butter the sides of the pan as well.  

2. Jam batter: Mix the butter, with cane sugar and the plum jam. Spread the batter onto the parchment paper but leave some space on the sides without the jam batter (in order to prevent the melting batter going under the parchment paper). Put the halved plums on the jam batter in circles.

3. Mix the flour, cinnamon, baking powder, In another bowl, cream the butter and the caster sugar, add the vanilla extract. One yb one add eggs. Then add 1 TBSP of the flour batter and the milk – mix it. Then add the remaining flour batter and mix it. Pour the cake batter (it is not very runny) over the plums and then even it.

TIP: When pouring the cake batter, I recommend starting on the sides so that you “seal” all the places through which the jam batter can “escape”.

4. Bake for 30-40 minutes depending on how thick you cake batter it. 

5. Take out from the oven, let coll for 5 minutes, then go with the knife alongside the sides of the pan to release the cake. Then carefully place a plate over the pan and flip it. Remove the parchment paper.

Eggnog-Rum Marble Bundt Cake #BundtBakers

After what seems like eternity I am back to baking and I hope there will be no further such long break.

Now, before Christmas, I think I could not have chosen a better recipe than this delicious alcohol cake 🙂 rum and eggnog, my friends – I advise not to drive immediately after you eat it.

The topic was chosen by a Liv for cake, a member of Bundt Cake Bakers group, and it was a very yummy wise choise.

We will need:

3 eggs
400 g (2 cups) of granulated sugar
190 ml (3/4 cup) of eggnog
1 teaspoon of vanilla extract
250 ml (1 cup) of vegetable oil
405 g (3 cups) of all purpose flour
1 teaspoon of salt
1 teaspoon of baking powder
1/2 teaspoon of soda bicarbonate
1 teaspoon of nutmeg
1 teaspoon of ground cinnamon
3 tablespoons of rum
2 teaspoons of cacao powder

The inspiration for this cake was this lovely website.

1. All ingredients should be of room temperature. Preheat your oven at 200°C/390°F. Butter your bunndt cake pan and sift it with shredded coconut (or flour).
2. In a separate bowl, wisk together flour, salt, baking powder and soda bicarbonate – set aside.
3. Using electronic mixer, mix together eggs and sugar until fluffy. Then add vanilla extract and oil – mix. together. Then add 1/2 of the eggnog followed by the 1/2 of the flour mixture and then repeat. Mix until combined.
4. Pour 2/3 of the batter into the pan. Add  cinnamon, nutmeg, cacao and rum into the remaining batter and mix. Pour the batter onto the “yellow” batter. If you want to, you can stick a spoon into the batter and draw a circle to mix the two batters.
5. Bake for 15 minutes at 200°C/390°F. Then lower the temperature at 170°C/340°F and bake for another 30 – 40 minutes. When the cake seems ready, stick the fork or the toothpick in the center of it. If it comes out clear, the cake is baked. Let cool for 5 minutes in the pan, then put a plate over it and carefully and with protecting gloves flip the pan so that the cake falls from it.
6. For decoration – optional: Melt 50 g of chocolate with 2 tablespoons of vegetable oil and pour this over the cooled bundt cake.
The cake was really tasty but I will probably (DEFINITELY) use less sugar (probably 1/4 less) the next time I will make it.

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