Chocolate-rapsberry birthday cake

I made this cake for my dear older sister's birthday, I'll publish the recipe later :)

Chocolate chip cake with zucchini

Lately I have seen so many zucchini cake recipes on the net and I had heard of it before but until now I haven't had the opportunity to give it a try. Now that's changed and I proudly present to you the first zucchini cake of my life. To be honest I haven't got the foggiest idea why the zucchini is needed in the dough, or how does it make a difference but it doesn't really matter in the long run. It gives you an extremely flexible and soft cake with lots of cocoa and chocolate. I couldn't tell what difference the zucchini makes but honestly I don't really want to...:)

Ingredients:

• 20 dkgs of grated zucchini (approx. one and a half pieces)
• 10 dkgs of butter
• 370 g of plain flour
• 3 tbl spoons of cocoa powder
• 10 dkgs of dark chocolate
• 15 dkgs of icing sugar
• 3 eggs
• 1.5 teaspoons of baking soda
• 1 teaspoon of rum flavour

Wash the zucchinis, cut the ends off and grate them. It's important to grate them as fine as possible, we don't want big pieces of zucchini in the cake. It still needs to be in pieces though, don't mush them. When it's done, squeeze the juice out of it and put the zucchini aside. Mix the flour with the baking soda, the cocoa and the finely chopped chocolate. Add the zucchini too. In another bowl stir the eggs with the sugar and the butter and the rum flavour. Put the two parts of the dough together and if it's too thick (as it wa for me) then you can add a tablespoon of plain yoghurt in the end. It needs at least half an hour or 40 minutes in the oven at 180 deg Celsius. 

Peach cake with a banana impulse

Ingredients (for a cake frame of 28 cm)

The crust

• 10 dkg of stone ground wheat
• 2 eggs
• half a dl of oil
• 2 packets of vanilin sugar
• 8 ladyfingers smashed
• uice of half a lemon
• peel of a lemon
• additional sweetening if necessary

The filling

• one banana
• two packets of canned peaches
• apricot jam
• walnut
• almond chips
• sesame seeds

Measure the wheat for the crust and add the two eggs. Add the vanilin sugar, the lemon juice, the peel of the lemon, the oil and the ladyfingers. Knead the whole thing until you get a batter that you can stretch. Strech it according to the size of the frame and put it into the frame in which you previously put baking paper.
Put apricot jam onto the batter, and put the sliced banana onto the jammed layer. Start laying the peach sliced too. In an appropiate moment add some extra apricot jam between two layers of peach. Then comes the rest of the peach. Sprinkle the sesame seeds, almond chips and the chopped walnuts onto the whole cake. It needs 20-30 minutes at 180 deg.

Upgraded sugar free fruit cake, presents itself as a birthday cake.

I deleted the previous fruit cake recipe, because this is practically the same, except for being better because I made the bottom crust of the cake as well. And we managed to take a picture of it this time :)

 Its the same thing as muffin dough, a bit changed, so that it wont be too heavy or light either. Its about the half of the normal amount that I would use for cupcakes.

Ingredients for the bottom crust  (12 slices):
It contains some sugar just because I wasn't sure it would work out without it, but it can absolutely be left out!

• 13 dkg-s of wheat
•  2 eggs, divided
• 10dkgs of sugar, or sweetening instead
• half of a packet of baking powder
• a little bit of vanilla flavour
• about a half dl of milk

Mix the sugar with the egg yolk and the milk and add the vanilla flavour. Mix the flour with the baking powder. Add the flour to the moist ingredients, and stir it with a whisk. It has to be like a cream. Beat the egg-white and add it to the rest, stir it with a spoon. Pour it into the frame, and bake it for 20 minutes at most, at 165-170 deg. Mine became a bit downy, so i cut off those parts :)

Ingredients for the cream:

• 8 dls of yoghurt
• sweetening
• the grated skin of one lemon
• the juice of half of the lemon
• raisins according to taste
• 1 packet of gelatine sheets
• some of the strawberries, chopped

Mix the yoghurt with the sweetening, the lemon juice and the lemon skin. You can add the raisins and the strawberries. Disolve the gelatine sheets in hot water, and add it to the youghurt. Pour it onto the bottom of the cake and let it cool for an hour in the fridge.

Trick: If you put some apicot jam mixed with gelatine onto the bottom of the cake, it wont get soaked.

Fruits:

• strawberries, banana, orange
• 2-3 dls of orange juice
• another packet of gelatine sheets

The cream in the fridge in an hour hardens just enough that we can put the fruits on it. I put a layer of bananas under the strawberries, and it spiced it up really good. If we have everything we wanted on it, pour the previously heated orange juice, which contains the disolved gelatine already. Put it back to the fridge, until the whole stuff hardens perfectly.

Key Lime Pie

This recipe is not our own, but it's a very tasty and unique kind of cake.