I’LL SHOW YOU 4 DESSERT RECIPES THAT WILL MAKE YOUR MOUTH WATER😋😍
1. BLENDER ORANGE CAKE😍🍰🥮
🔷Ingredients:
▫️Juice of 2 oranges (grated zest of 1 orange)
▫️4 eggs
▫️2 cups sugar
▫️½ cup oil
▫️2 cups self-rising flour
🔶Preparation
1. Blend the orange juice, zest, eggs, sugar, and oil in a blender.
2. Transfer to another bowl and add the flour. Mix well.
3. Pour into a previously greased pan and bake in a moderate oven (approximately 30 minutes). You can sprinkle with cinnamon or powdered sugar.
Super simple and delicious!!
You can also use it for a lemon cake or carrot cake.
2. Blueberry Cheesecake🍰💜
Ingredients
Crust
200g Maria biscuits or crushed vanilla biscuits
80g melted butter
Filling
500g cream cheese
200ml heavy cream
200g sugar
3 eggs
1 teaspoon vanilla extract
Blueberry Topping
200g fresh or frozen blueberries
50g sugar
1 tablespoon lemon juice
1 teaspoon cornstarch (optional)
Preparation
Crust: Mix the crushed biscuits with the melted butter and press into the bottom of a springform pan. Refrigerate for 15 minutes.
Filling: Beat the cream cheese and sugar until smooth. Add the heavy cream, vanilla extract, and eggs one by one, mixing well. Pour over the biscuit crust.
Baking: Bake at 160°C for 45-50 minutes. Cool and refrigerate for at least 4 hours.
Topping: Cook the blueberries, sugar, and lemon juice until thickened. Add the dissolved cornstarch if you want a firmer texture. Let it cool and cover the cheesecake.
3. 🎂 Dulce de Leche-Filled Swiss Roll: Fluffy, Sweet, and Delicious 🤩👩🍳
A classic recipe that never fails: homemade Swiss roll with a creamy dulce de leche filling. Ideal for dessert, a snack, or to show off for any occasion. It’s soft, easy to make, and melts in your mouth! 😋
✨ Ingredients:
5 eggs (separate the whites and yolks)
½ cup sugar
¼ cup cornstarch
5 tablespoons all-purpose flour
4 tablespoons butter (melted)
1 ½ cups dulce de leche
Icing sugar for decoration
👨🍳 Step-by-Step Preparation:
Preheat the oven to 180°C (350°F).
Separate the egg whites from the yolks.
In a large bowl, beat the egg yolks with the sugar for 8 to 10 minutes, until the mixture is thick, pale, and foamy.
Add the sifted cornstarch and flour and mix gently with a spatula or hand whisk until combined.
Add the melted butter, stirring gently.
In another bowl, beat the egg whites until stiff and add them to the mixture in three parts, folding carefully to prevent them from collapsing.
Grease a large rectangular baking sheet and cover it with parchment paper. Pour the mixture into the baking sheet and spread it into a thin, even layer.
Bake for 12 to 15 minutes, or until set but still moist. Do not overbake, or it will crack when rolled.
Remove from the oven and immediately turn out onto a clean, damp cloth (you can also sprinkle sugar on the cloth to prevent it from sticking).
While the sponge cake is still warm, spread the dulce de leche evenly over the surface.
Carefully roll it up using the damp cloth to form a smooth, firm cylinder.
Let it cool completely at room temperature.
Once cool, remove the cloth, place the sponge cake on a platter, and sprinkle powdered sugar on top to decorate.
🍽️ Additional Tips:
If you like, you can add chopped walnuts to the filling or cover with melted chocolate.
The roll can be stored in the refrigerator, tightly covered, for up to 3 days.
4. 🍒 Classic Black Forest Cake 👩🍳🍰
📝 Ingredients
For the chocolate sponge cake (22–24 cm pan):
6 large eggs
200 g sugar
1 tsp vanilla extract
150 g all-purpose flour
50 g unsweetened cocoa powder
1 tsp baking powder
1 pinch of salt
For the cherry syrup:
100 ml water
50 g sugar
3 tbsp cherry liqueur (Kirsch) — optional but traditional
Optional: juice from a jar of preserved cherries
For the filling and topping:
500 ml whipping cream (minimum 35% fat)
3 tbsp icing sugar
1 tsp vanilla extract
1 jar (approx. 400 g) preserved or fresh pitted cherries
Chocolate Grated or flaked (for decoration)
👨🍳 Preparation
1. Chocolate Cake:
Preheat the oven to 180°C (350°F). Grease and flour a round cake pan or line it with parchment paper.
Beat the eggs with the sugar and vanilla for 8–10 minutes until they have tripled in volume.
Sift the flour, cocoa, baking powder, and salt. Gently fold in with a folding motion.
Pour the mixture into the pan and bake for 30–35 minutes or until a toothpick inserted comes out clean.
Cool completely and then cut into 3 equal layers with a long serrated or thread knife.
2. Syrup:
Boil the water with the sugar until dissolved.
Go.
Remove from heat, let cool, and add the cherry liqueur or the juice from the jar.
3. Whipped Cream:
Beat the very cold cream with the powdered sugar and vanilla until stiff.
Reserve in the refrigerator.
4. Assembly:
Place a layer of sponge cake on the base, brush it with syrup.
Spread a layer of cream and scatter some cherries over it.
Repeat the process with the following layers.
Cover the entire cake with whipped cream, smoothing it with a spatula.
Decorate with chocolate shavings, whole cherries, and cream rosettes (optional).
❄️ Final Tips:
Keep the cake refrigerated for at least 4 hours before serving.
If you don’t have kirsch, you can omit it or use a little cherry essence or dark rum.
Fresh cherries give a more intense flavor, but preserved cherries are more convenient.
