SOFT MILK COFFEE CAKE

A soft milk coffee cake is a cake made of flour, sugar, oil, baking powder, eggs, coffee and milk.

Easy to prepare, fluffy, soft and delicious, it is ideal for breakfast or as a daytime snack.

Difficulty level : easy
Prep time : 15 mins
Break :
Cook time : 45 mins
Total time : 1 hour
Yield : 6 servings
2 cups (240g) flour
1 cup (190g) sugar
3 tablespoons oil
1 tablepoon baking powder
2 eggs
2.5 onces (75 ml) mocha coffee
1/2 cup (110 ml) semi-skimmed milk (or vegetable milk)
2 tablespoons instant coffee
icing sugar

Steps :

  • Prepare the coffee and leave to cool without sweetening it.
  • In a bowl, put the eggs and the sugar and whisk for about 5 minutes until you obtain a light and fluffy mixture.
  • In another bowl, mix coffee and milk and heat a little without boiling.
  • Then add the instant coffee and mix well to dissolve it.
  • Add the café au lait to the bowl containing the egg mixture.
  • Stir gently with the whisk.
  • Also add the oil and mix.
  • Finally, add the sifted flour with the baking powder and mix without overworking.
  • Line a 9 inch mold with parchment paper and pour the mixture into it.
  • Preheat the oven in static mode to 340°F/170°C.
  • Bake for about 45 mins.
  • Do the toothpick test which should come out dry from the center of the cake if it is cooked.
  • Take out and let cool completely.
  • Sprinkle with icing sugar.
  • Serve and enjoy!

5 MINUTE LEMON PLUMCAKE

5 minute Lemon plumcake is a cake made with lemons, flour, sugar, eggs, oil or butter, cream, baking powder and salt; that can be prepared in less than 5 minutes.

Easy and quick to prepare, soft and with an authentic taste, it can be enjoyed during the day’s snacks.

Difficulty level : easy
Prep time : 15 mins
Rest time :
Cook time : 40 mins
Total time : 55 mins
Yield : 6 servings
1.75 cups (220 g) flour
2/3 cup (125 g) sugar
4 eggs
1/3 cup (80 ml) rapeseed oil or 1/2 cup (100 g) melted butter
1/4 cup (50 ml) whipping cream
1 tablespoon baking powder
2 lemons (juice and grated zest)
1 pinch of salt

Steps :

  • In a bowl, beat eggs with sugar and salt until fluffy.
  • Add lemon peel.
  • Squeeze the juice, strain through a sieve and pour into the mixture.
  • Add the cream, then the oil and continue to beat.
  • Sift the flour with the yeast and incorporate gently into the preparation.
  • Preheat oven to 392°F/200°C in static mode.
  • Pour the batter into a cake pan lined with parchment paper.
  • Bake for 5 minutes.
  • Lower the oven temperature to 320°F/160°C and continue baking for 35 minutes.
  • Remove from the oven, let cool in the pan for 10 minutes then turn out onto a rack.
  • Leave until completely cooled.
  • Serve and enjoy.

GREEK YOGURT LEMON CAKE

Greek yogurt Lemon cake is a cake made with flour, sugar, eggs, lemon, Greek yogurt, oil, soaked in lemon syrup; that can be prepared in less than 15 minutes.

Easy and quick to prepare, soft and syrupy, this cake originating from Greece can be enjoyed at the end of a meal or during the daytime snacks.

Difficulty level : easy
Prep time : 15 mins
Break : 15 mins
Cook time : 55 mins
Total time : 1 hour 10 mins + 15 mins (rest)
Yield : 6 servings
Cake :
3 eggs
1.1 cup (220 g) powdered sugar
2 lemons (juice and grated zest)
2.5 cups (300 g) flour
1 tablespoon baking powder
1.1 cup (275 g) Greek yogurt
1/2 cup (125 ml) oil
Lemon syrup :
2 lemons (zest)
1 cup (200 g) sugar
2/3 cup (160 ml) of water
1/3 cup (80 ml) lemon juice

Steps :

  • Preheat oven to 360°F.
  • Line a 8-9 inch round pan with parchment paper.
  • In a bowl, add the 3 eggs and 1.1 cups of sugar and whisk for 5 minutes until white and fluffy.
  • Add the juice and zest of 2 lemons and continue beating for another 2 to 3 mins.
  • While whisking, gradually add flour, yogurt and oil to the mixture until smooth.
  • Pour the mixture into the pan and bake for 45 to 50 mins until a knife blade comes out dry when inserted in the center of the cake.
  • Remove from oven and let stand for 10 mins.
  • Turn out onto a rack and let cool.
  • Remove the lemon peel, avoiding the bitter white part, and cut into very thin strips.
  • Bring a little water to a boil in a saucepan, add the zests and boil for 1 min from the time of boiling.
  • Remove from heat and drain in a colander, rinse.
  • Put the water, sugar, lemon juice and drained zests in a saucepan and cook over medium heat for about 4 mins from boiling.
  • Remove from heat and let stand for about 3 mins.
  • Take a colander, remove the zests and put them in a bowl.
  • Once cooled, pierce the cake in various places all over the surface.
  • Pour the hot syrup over the cake and let it cool completely while it absorbs the syrup.
  • Unmold, garnish with lemon zest.
  • Serve and enjoy!

GERMAN APPLE CAKE

German apple cake (or apfelkuchen) is a cake made of a pastry base, apple slices and covered with a streusel (a mixture of butter, flour and sugar).

Easy to prepare, both crunchy and melting, it is eaten as a snack during the day.

Level of difficulty : easy
Prep time : 25 mins
Rest time :
Cook time : 55 mins
Total time : 1 hour 20 mins
Yield : 6 servings
Streusel:
1 cup flour
1/2 cup cane sugar
1/4 cup brown sugar
1/2 cup butter 
1 pinch of cinnamon
Cake:
1/2 cup butter, softened
1/2 cup cane sugar
3 big eggs
1/2 tablespoon yeast
1.3 cups flour
3 tablespoon milk
4 apples

Streusel:

  • Place flour, cane sugar, brown sugar, soft butter in pieces in a bowl.
  • Stir coarsely until you get a crumble texture.
  • Place on a work surface lined with parchment paper.
  • Wrap to form a ball of dough and refrigerate for about 30 min.

Cake:

  • In a large bowl, put the cane sugar and softened butter.
  • Whisk until smooth.
  • Add eggs and mix well.
  • Add the flour sifted with the yeast beforehand.
  • Mix with a spatula and add the milk while stirring.
  • Wash, peel, core and thinly slice apples.

Assembly:

  • Pour half of the batter into a lightly buttered parchment paper-lined 9 inch diameter pan.
  • Spread half of the apple slices on top.
  • Cover with remaining dough and arrange other half of apple slices.
  • Crumble the streusel over the apples.
  • Preheat oven (static) to 392°F.
  • Bake for 55 to 60 minutes until a knife blade inserted in the center comes out dry.
  • Take out and let cool.
  • Serve and enjoy!

WHITE CHOCOLATE AND MASCARPONE TIRAMISU

Tiramisu (literally “pull me up”, “cheer me up” or “give me strength”) is a traditional Italian dessert.

Easy and quick to prepare, it can be enjoyed at the end of a meal or during daytime snacks.

Level of difficulty : easy
Prep time : 30 mins
Rest time : 3 hours
Cook time :
Total time : 30 mins + 3 hours (rest)
Yield : 6 servings
4 eggs
1 cup (250 g) mascarpone
1 cup (150 g) melted white chocolate
0.2 cup (40 g) sugar
bitter coffee
lady fingers or savoyards
white chocolate

Steps :

  • Whisk the egg yolks in a bowl, then add the softened mascarpone.
  • Mix with a spatula, moving slowly from bottom to top so as not to disassemble the mixture.
  • Add the melted and cooled white chocolate.
  • Whisk the mixture for a few minutes.
  • In another bowl, whip the egg whites until stiff, adding the sugar.
  • Gently add the egg whites to the mascarpone cream and white chocolate.
  • Now make the coffee without softening it.
  • Take a square or rectangular mold and line with parchment paper.
  • Add a first layer of savoyards lightly soaked in coffee.
  • Pour the first layer of mascarpone cream inside and add a new layer of coffee-soaked Savoyards, then cover with a new layer of cream.
  • Continue until you reach the edge of the mold.
  • Finally, place in the refrigerator for a few hours before serving.
  • Add white chocolate shavings or cinnamon if desired.
  • Enjoy!

BEST MAGIC CAKE RECIPE

A magic cake is a cake with a triple texture of flan, cream and sponge cake.

Traditional dessert of the South-West of France (Charentes), this dessert was originally prepared with millet flour then with corn flour.

The basic recipe consists of eggs, whole milk, butter, flour, powdered sugar, powdered sugar and a vanilla bean.

Level of difficulty : easy
Prep time : 25 mins
Cook time : 1 hour
Total time : 1 hour 25 mins
Yield : 6 servings
2 cups whole milk
3/4 cup sugar
1/2 cup butter
1 cup flour
4 eggs
1 tablespoon water
1 tablespoon vanilla extract
1 teaspoon lemon juice
1 pinch of salt
icing sugar

Steps :

  • Melt butter in a saucepan.
  • Once melted, pour into a bowl and let cool to room temperature.
  • Separate the egg whites from the yolks.
  • Put the yolks in a bowl with the sugar and whisk for 10 minutes until the mixture becomes clear and fluffy.
  • While whisking, add a spoonful of very cold water and the vanilla extract.
  • Add a pinch of salt and the cooled melted butter.
  • Continue to beat for a few minutes.
  • Sift the flour and add it to the mixture to absorb it completely.
  • Heat the milk in a saucepan.
  • Once hot, pour it into the mixture and stir it in for 1 minute.
  • Remove lumps by sifting or using the back of a spoon.
  • Place egg whites in a large bowl.
  • Start whisking, adding the lemon juice.
  • Gently whisk the egg whites until they do not rise and are fairly liquid.
  • Add them to the previous mixture.
  • Do not incorporate the whites perfectly (there should be small pieces of white left).
  • Line and butter a 9 inch diameter baking pan.
  • Pour the mixture into the pan.
  • Preheat the oven to 302°F.
  • Bake for about 1 hour until the surface of the cake becomes golden.
  • Remove and let cool to room temperature.
  • Cover with plastic wrap and refrigerate for at least 2 hours.
  • Enjoy!

5 MINUTE MILK CHOCOLATE CAKE

A 5 Minute Milk Chocolate Cake is a cake made with milk chocolate, eggs, sugar, butter, flour, milk, salt and yeast, that can be prepared in less than 5 minutes.

Easy and quick to prepare, soft and smooth, this cake can be eaten during daytime snacks.

Difficulty level : low
Prep time : 5 mins
Rest time :
Cook time : 45 mins
Total time : 50 mins
Yield : 6 servings
1.5 cups (250 g) milk chocolate (plus about 1/3 cup -50 g- of decoration)
3 eggs, at room temperature
2/3 cup (125 g) sugar
1/2 cup (120 g) butter
2 cups (250 g) flour 
3/4 cup (180 ml) milk
1 pinch of salt
1 tablespoon baking powder

Steps :

  • In a saucepan, melt chocolate with butter over very low heat, stirring occasionally.
  • Whisk the eggs with the sugar whisk for about 5 minutes until the mixture triples in volume and becomes fluffy.
  • Mix at low speed, add milk, flour sifted with baking powder, a pinch of salt and melted chocolate.
  • Pour the mixture into a 23 to 24 cm chimney mould.
  • Add many small pieces of chocolate (about 50 g) on top.
  • Preheat the oven in static mode to 180°C.
  • Bake for about 40 to 45 minutes.
  • Do the toothpick test, which should come out dry in the center of the cake if it is cooked.
  • Take out and let cool.
  • Unmould and serve decorated with chocolate pieces and a pinch of powdered sugar.
  • Enjoy!

8 TABLESPOON YOGURT CAKE

A 8 Tablespoon Yogurt Cake is a cake made with 8 tablespoons of flour, sugar, yogurt, milk, eggs and baking powder, flavored with lemon and vanilla; which takes less than 10 minutes to prepare.
Easy and quick to prepare, soft and fragrant, it can be eaten at breakfast or during other daytime snacks.

Difficulty level : easy
Prep time : 10 mins
Rest time :
Cook time : 40 mins
Total time : 50 mins
Yield : 6/8 servings
8 tablespoons flour
8 tablespoons sugar
8 tablespoons plain yogurt
8 tablespoons milk
4 eggs
1/2 tablespoon baking powder
1 lemon (grated zest)
vanilla extract or 1 vanilla pod

Steps :

  • In a bowl, sift flour and mix with sugar.
  • Form a fountain in the center and add the eggs, vanilla and lemon zest.
  • Start kneading the mixture and add the yogurt and milk.
  • Knead the dough for a few minutes and finally add the baking powder.
  • Butter a bavarian mould and sprinkle with sugar.
  • Preheat the oven in static mode to 360°F.
  • Bake for about 40 minutes.
  • Do the toothpick test, which should come out dry in the center of the cake if it is cooked.
  • Remove and let cool.
  • Turn out, serve and enjoy!

PRESIDENT LINCOLN’S CAKE

President Lincoln’s cake is a cake made with flour, almond powder, sugar, butter, eggs, milk, vanilla and yeast; sometimes covered with a white icing sprinkled with almonds.

According to Donna D. McCreary’s Lincoln’s Table, the vanilla almond cake was invented by Mr. Giron of Lexington, Kentucky, Mary Todd Lincoln’s hometown. This cake, intended for the Marquis de Lafayette’s visit to Lexington in 1825, was such a triumph that the Todd ladies kept the recipe.

Mary Todd made this cake for Abraham Lincoln while they were dating in Springfield, Illinois. She continued to make it after she married and even as First Lady. This white almond cake was one of Mr. Lincoln’s favorite desserts. Unlike Mary, Abe Lincoln came from a modest Kentucky background. An able and successful lawyer, Lincoln helped end slavery and the Civil War. His assassination on April 14, 1865, just after his term in office ended, shocked the country. This almond cake thus became a symbol of Lincoln and was featured on menus at inaugural and military banquets in the 1870s.

Level of difficulty : easy
Prep time : 25 mins
Rest time :
Cook time : 55 mins
Total time :  1 hour 20 mins
Yied : 6 servings
3 egg whites
1.5 cups all-purpose flour
1 tablespoon baking powder
0.5 cup sweet butter at room temperature
1 cup de sucre cristallisé
0.5 cup milk
3 cups coarsely chopped white almonds
1 teaspoon vanilla extract
1/3 cup icing sugar

Steps :

  • Preheat oven to 360°F.
  • Place egg whites in bowl and beat until stiff. Set aside.
  • Sift flour and baking powder into a medium bowl. Set aside.
  • Beat together butter and powdered sugar in a large bowl until light and fluffy.
  • Add flour mixture to butter and sugar mixture alternately with milk, beating after each addition.
  • Stir in almonds.
  • Gently fold the egg whites into the batter, then fold in the vanilla.
  • Pour the dough into a 9 inch diameter savarin mold lined with parchment paper, lightly greased and floured.
  • Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean.
  • Let cool for 15 minutes and turn out onto a wire rack.
  • Let cool completely.
  • Sprinkle with powdered sugar or cover with white icing sprinkled with almonds.
  • Serve and enjoy!

10 MINUTE EGG WHITE CAKE

A 10 minute egg white cake is a cake made with flour, sugar, water or lemon juice, egg whites, vanilla and baking powder.

Moist, fragrant, quick and easy to prepare, this cake can be eaten at breakfast or during other daytime snacks.

Difficulty level : easy
Prep time : 10 min
Rest time :
Cook time : 30 min
Total time :  40 min
Yield : 6 servings
0.8 cup (100 g) flour
2/3 cup (130 g) powdered sugar
1 ounce (30 ml) water or lemon juice
1/2 pound (240 g) egg whites (7 to 8 eggs)
1/2 tablespoon vanilla powder
1 tablespoon baking powder

Steps :

  • Beat egg whites until stiff with 0.4 cup (80 g) sugar, vanilla powder and baking powder.
  • In a bowl, mix the sifted flour with 1/4 cup (50 g) of sugar.
  • Pour the flour and sugar mixture over the egg whites and gently fold in with a spatula, using slow upward strokes so as not to break up the mixture.
  • Pour the liquid (water or orange or lemon juice) over the mixture and mix again gently so as not to break up the mixture.
  • Pour the mixture into an ungreased and unfloured 7-inch (18 cm) diameter baking pan.
  • Preheat oven (static) to 340°F/170°C.
  • Bake for about 40 minutes until a toothpick inserted in the center comes out clean.
  • Remove from oven and let cool on a rack.
  • Turn out carefully.
  • Place on a serving dish, sprinkle with powdered sugar and serve.
  • Enjoy.