Today’s recipe is very special. First thing is, you can prepare it without baking. Second: it is super easy, when I prepared it for the first time I was 10 years old – and succeeded. And the third one – it is Bulgarian. Every woman in Bulgaria knows that cake, and each has her own version of it. The recipe I share with you here is the one I learned from my Mom. She found out that the combination of heavy cream with a little nutella is sooooooo delicious and a perfect topping.
For me, this cookie cake tastes like home, it reminds me of my childhood and it makes me happy. It is more than just cake. It is an explosion of memories.
What I really like about this recipe is, that it is made in no time and you can easily prepare it one or two days before bringing it to a party. According to my own and other’s experience I can say, that many people will love the cake, especially children like the chocolate flavour and the creaminess. Even very young kids can eat it, because the cookies become soft and do not need to be chewed a lot.
So, I can only recommend it to you. It is worth a try.
Bulgarian Shortbread Cake (no bake)
(makes about 10 pieces)
400 g (14 oz) shortbread
1 l (4 cups + 4 tbsp) milk
2 pck. Chocolate pudding powder
6 tbsp. sugar
500 ml (2 cups) heavy cream
3 tbsp nutella
sprinkles (optional)
Place one layer of cookies in a rectangular cake pan. (Everything about 25 cm x 25 cm/10“x10“ is okay.)
Prepare the pudding as written on the package with the milk and sugar. Pour a part of the hot pudding on the cookies, which is enough to cover them and smooth it down. Place another layer of cookies on top of the pudding. Put one more layer of pudding on top. Continue like this, until you have no more pudding, the last layer must not be cookies.
Let the cake cool completely. Prepare the topping in the meanwhile.
Beat the heavy cream with a mixer until it is stiff. Add the nutella and stir just to combine. When the cake is cooled, place the cream on top and smooth down. Spread some sprinkles onto the cream layer. Let the cake chill for at least one hour in the fridge.
Serve and enjoy :)
As I promised, I will give you some ideas for cupcake decorations. The cupcakes below I made following this recipe =>
http://tiny-kitchen-blog.com/?p=222
They are pretty easy to make, as you do not need to be able to use a decorating bag. Just wanted to give you some ideas.
These two you already know. I coloured the dough with blue food coloring and used cake crumbs as an additional decoration.
Those cuites I made for Easter. Just coloured the frosting and put some sweets on top. Done!
And here is the mini mini version of that cupcakes. Made it using aluminium molds for pralinés.
And the last ones for today are devils and angels. I made them because I was very frustrated, because something had not worked as I imagined it. So I called them ‘frupcakes’ :P.
I hope I could inspire you in some way.
Some days ago I told you that I would publish my favourite vanilla cupcakes recipe. I found it accidently on European blog „Cake Journal“ while searching for tutorials for fondant figures. When I saw it I forgot about fondant. Actually, I hate fondant, because it does not want to do what I want it to do. I decided to think about the gum paste decorations later.
You will see that this recipe is pretty easy and fast. As there are lots of possibilities to decorate the tiny cakes, I will give you the basic cake recipe in the following directions. Ideas for toppings and decorations will follow soon.
Vanilla cupcake dough – basic
(makes about 16 cupcakes)
225 g (1 5/8 cup – 8 oz) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
125 g (1/2 cup – 4 oz) unsalted butter, room temperature
175 g (7/8 cup – 6 oz) white sugar
2 tsp vanilla extract or seeds from 1 vanilla bean
3 large eggs, room temperature
80 ml (1/3 cup) whipping cream, room temperature
Preheat the oven to 170° C (325° F). Oil a muffin pan or lay out with paper molds.
Whisk together the flour, baking powder and salt in a medium-sized bowl.Set aside until needed.
In another bowl, cream together the butter and sugar, until fluffy and white. Add vanilla. Add one egg at a time and whisk in between until fully incorporated. Now add the dry ingredients while you continue to mix. Stir in the whipping cream. Do not overbeat.
Fill the dough into the molds until they are 2/3 full. Bake about 30 minutes or until a toothpicker comes out clean. Let the muffins cool completely, top with your favourite frosting and decorate them as you like
Recipe from http://cakejournal.com/recipes/classic-vanilla-cupcake-recipe/
