You know what, it’s not always a fairytale being in the kitchen all day long. Even though I LOVE baking and wouldn’t mind doing it 24-7, it certainly does have its drawbacks. First of all there’s washing the dishes, then there’s the cleaning up and there’s also quite some frustrations during cooking/baking (oh yes, far from all of my baking adventures end happily).
When being in the kitchen, there’s a few things that always sends shivers down my spine. We’re talking the kind of annoyance that almost leaves me yelling and pulling my hair! I’m sure you know what I’m talking about, you must all know that feeling, right?!
So here’s a list the 7 things frustrates me the most when baking/being in the kitchen. And hey, please share your thoughts and additions in the comment section below. I surely can’t be alone?
Here is the list of 7 things that frustrate me in the kitchen:
Tempering chocolate. I try to avoid doing this. It’s requires some technical skills, it’s super difficult, it’s time demanding and no matter how hard I try I still fail every now and then. Frustrating? Ohhh yes!
Hazelnuts. Why are hazelnuts so “in” in desserts and cakes right now? For me, I feel like the taste of hazelnuts overpowers everything that it touches. So a big no thank you from me.
Cleaning a sieve. What’s even worse is, if you don’t do it immediately the leftover food stiffens and gets totally stuck. Sometimes I fantasize about just throwing the sieve away and buying a new one to escape the cleaning struggles…
The sounds the oven, dishwasher and microwave make when they’ve finished. I seriously get goosebumps when I hear those awful beep sounds. And to make it even worse, I somehow always time it so badly that the beeping starts right when my baby’s just fallen asleep…
Whipping cream. Maybe you find this one funny. Whipping cream should be the easiest thing to do in the dessert kitchen. But somehow I always loose both focus and sense of time when whipping away, and whoops, the second I look down, the whipped cream is grainy and separated.
That it’s been two months since I put up the tiles in our kitchen, and I still haven’t finished the last small details. I have a guilty conscience every time I enter the kitchen and those tiles are just staring at me.
That I felt like a real determined go-getter and power woman when I decided to put up the tiles myself and it turned out to be the craziest and most time consuming project ever due to our uneven kitchen walls. But alas, there’s a DIY kitchen tiles blogpost on the way!
I’m crazy about chocolate mousse, and especially about this recipe for basic chocolate mousse, that I keep returning to time and time again. I like to freestyle and make different variations based on that recipe, depending on which ingredients I have on hand. This has led me to make many different kinds of chocolate mousses, for example with coffee, with orange, with salted caramel and with rum. Today I let my current passion fruit craving lead my way, and therefore I obviously had to create a chocolate mousse with a touch of passion fruit.
I hope you guys are as passionate about passion fruit as I am!
I incorporated the passion fruit in the chocolate mousse as a passion fruit ganache, and designed the dessert in a glass in layers. In my head it looked beautiful, but the final result didn’t look exactly as I had planned. I’m thinking that next time I make this dessert I want to keep it to just two layers: Chocolate mousse first, and passion fruit ganache on top. The passion fruit ganache is silky smooth and shiny, making it ideal as a beautiful top layer.
Ingredients (makes 6 desserts)
Passion fruit ganache 60 g white chocolate
60 g cream
50 g passion fruit purée (store bought or after this recipe)
Chop the white chocolate coarsely and place it in a bowl.
Pour the cream in a pot and heat it gently until small bubbles start to appear along the sides of the pot. Don’t let it boil!
Pour the hot cream over the white chocolate and stir gently until the chocolate has melted.
Pour the passion fruit purée into the chocolate ganache and stir until combined. Let it cool.
If the passion fruit ganache has stiffened too much when the chocolate mousse is made and you’re ready to start plating the desserts, you can easily reheat it very gently to make it liquid again.
My favorite fruits these days are for sure passion fruits. They come from far far away, where the sun is always shining, thus they’re in season all year ’round. And honestly, don’t we all need a little bite of sunshine these dark and cold days? I do for sure…
I L O V E cakes that are small and pretty. It’s like there’s an extra dose of over-the-top-cuteness added for free, when baking something of smaller scale. That’s why I wanted to bake these cake as mini bundt cakes. Traditionally bundt cakes are huuuuuge, but aren’t they just the cutest in this size?
Having baked these mini bundt cakes a few times I got to test different pans/tins and moulds. I learned that using silicone moulds was way easier than using a traditional non-stick pan. They always seemed to stick to the pan making the cakes impossible to get out. But when I used a silicone mould they just popped right out when I turned the mould opside down. Easy peasy.
Because the cakes are so detailed and intricate-looking, I wanted to serve them on a simple white and elegant plate. I chose this large beautiful platter from Eva Solos Legio Nova collection.
If you love the Legio Nova collection as much as I do, I’m pleased to tell you that you can now shop all of my favorites with a 15 % discount following this link and using the discount code COPENHAGENCAKES15.
I served the cakes with a generous layer of passion fruit glaze, making them even tangier and yummier.
Ingredients (makes 8 mini cakes)
120 g all-purpose flour
140 g sugar
1½ tsp baking powder
A pinch of salt
40 g butter, room temperature
60 g passion fruit purée
0,6 dl (60 g) milk
Vanilla seeds from 1 vanilla pod
Preheat the oven to 170 ºC.
Add flour, sugar, baking powder, salt and butter to a bowl and beat until the texture is “sandy”.
Add the passion fruit purée while stirring.
In a new bowl, mix together the egg with vanilla seeds and milk.
While whisking, pour the egg mixture slowly into the flour mixture. Whisk until the batter is nice and even without any lumps.
Pour the batter into the silicone mould. Make sure to only fill the cavities about ⅔ making room for the batter to rise.
Bake the cakes for about 25 minutes.
Passion fruit glaze Fruit pulp from 3 passion fruits
2 Tbs sugar
1 tsp corn starch
Scoop the passion fruit pulp out with a spoon and pour it into a pot with the sugar. Slowly heat until the sugar has melted.
Sieve the corn starch into the pot while stirring. Stir until the passion fruit glaze starts to thicken and take the pot off the heat. Let the glaze cool completely before pouring over the cakes.
I never thought a cake could be this sinful, but oh was I wrong… Ladies and gentlemen, let me introduce to you a giant batch of calories, so heavy that you’re (almost!) ashamed, a treat without equal, a “one piece is more than enough, but lemme see if I can squeeze down one more piece“-kind of cake.
This is my 9 layered banoffee pie, consisting of Oreo crust + vanilla cream + banana + salted caramel + whipped cream + vanilla cream + banana + salted caramel + whipped cream.
Yes, you read that right. NINE layers. And I even switched the traditional crust for a version with delicious and crunchy Oreos.
Do I have your attention now…?
A classic banoffee pie is made with of a biscuit crust topped with banana, caramel and whipped cream. Thereof the name banoffee: Banana and toffee. This time I made my own version with salted caramel, homemade vanilla custard and a crunchy Oreo crust in a gorgeous tall springform which not only makes the cake even more sinful but also gives it a beautiful look. And then of course there’s the added bonus that the extra height makes room for even more filling. Win!
This Oreo Banoffee Pie does not need baking, so it’s super easy to make. Actually you can even cheat a bit with some of the ingredients – no judgements! For instance I’ve bought canned dulce de leche instead of using time on cooking the caramel from scratch. Honestly, sometimes you just need to minimize time spent where you can in a packed schedule.
You can also make vanilla custard from store-bought powder if you want, but if you’ve got the time for I really recommend making your own. It definitely pays off with the taste and the end result.
This recipe came to life in yet another of my wonderful collabs with Danish design brand Eva Trio. I’ve used their beautiful white porcelain tableware from the Legio Nova collection to set the table, and I must say it turned out soooo pretty! My local florist helped me out with those amazing and tall autumn-like flowers, and inspired me to use the two jugs as vases for the flowers.
I wish my table looked like this every day, haha. But with a baby that has started to throw around food making a mess literally everywhere (mothers can relate) I must admit setting a beautiful table isn’t always my top priority. At least now I’ve seen how easy it is to make a beautiful dining situation out of our everyday mess, so I know now that I’ll be inspired to turn it up a notch every now and then. A little upgrade like this is all it takes to put a smile on my face. Easy!
Before we start, I want to add a few comments to the recipe.
You can make the vanilla custard a few days in advance without problems. Just make sure you store it in an air-tight box in the fridge.
The cake can last for a few days in the fridge. The crust will even stay crunchy. It is the durability of the cream that sets the bar for how long the cake is good. If you’re not sure of how long the cream will stay good, just eat the cake straight away (who can wait anyway?) and that problem is solved 🙂
Ready? Here’s the recipe!
OREO BANOFFEE PIE (makes app. 10 servings)
Oreo crust 320 g Oreos
100 g butter
Blend the Oreos in a food processor until they are fine crumbs.
Melt the butter and pour it over the crums. Mix well.
Line the bottom of a springform (20-21 cm) with baking paper and pour in half of the crumbs. Press them tightly to form a bottom crumb layer. Do the same up the sides of the springform with the remaning Oreo crumbs. Make sure that sides and bottom are pressed very hard so that the crust will keep it’s shape without breaking.
Place the springform in the freezer while preparing the remaining ingredients.
5 dl cream
2,5 dl whole milk
Seeds from 2 vanilla beans
6 egg yolks
150 g sugar
65 g corn starch
Pour cream, milk, vanilla seeds and the empty vanilla beans into a pot and heat it while stirring until it starts boiling.
While the milk and cream is simmering, pour egg yolks and sugar into a bowl and whisk until it thickens.
Add corn starch to the egg mixture while whisking.
Add a bit of the hot milk to the bowl with the egg mixture while stirring, and then pour all of the egg mixture into the pot.
Slowly heat everything up while stirring until the custard thickens. Be careful to not bring it to a boil.
Take the pot of the heat and let the custard cool while the vanilla beans are still in. Leave them there and take them out just before you want to use the custard.
Store the custard in an air-tight box until you want to use it. It is important that the custard is completely cooled down before using it in the cake.
1 can of dulce de leche
If you can’t find dulce de leche in your supermarket you can make it yourself following this recipe.
Pour the dulce de leche into a bowl and stir it through. Add a little bit of salt (start with no more than half a teaspoon) and tatse. Add more until you are happy with the flavor.
Assembling the cake 3-4 bananas
5 dl cream
See how I assembled the cake in my video on Facebook here.
Slice the bananas and whip the cream. Make sure that the cream is whipped thick enough that it won’t be too thin and liquid inside the cake. But be careful to not overwhip it so that it splits.
Pour half of the custard over the Oreo crust and scrape it out until it the layer is even.
Place a layer of bananas on top of the vanilla custard.
Pour a little bit of salted caramel over the bananas. I used a piping bag and piped a spiral over the bananas (see how in the video here), but you can also “just” spread it our using two teaspoons.
Add half of the whipped cream on top.
Repeat with vanilla custard, bananas, salted caramel and finish off with a layer of whipped cream.
Sprinkle cocoa powder on top.
Place the cake in the fridge for a few hours allowing it to set.
Use a long, thin and sharp knife to carefully release the cake from the sides of the springform before serving.
I spent the weekend baking. Of course! we had guests over, and obviously I had to have homemade cakes ready for them.
When I’m planning to bake something new, my mind often runs off with me. I immediately start dreaming of large and impressing cakes. I find it quite difficult to limit myself, because I love baking so much. But then once in a while I calm myself down and realize, that a multi layered mousse cake, homemade cream puffs or eclairs would be kind of overkill to serve at a simple “coffee and cake date”. I personally love a simple and rustic cakes just as much (perhaps even more). As long as they’re tasteful!
In my fridge I had three very ripe bananas, screaming to be used in some kind of cake. And then and there I decided to make banana cupcakes.
My craving to bake came very conveniently as I have teamed up with Hermesetas to create some cake recipes with their products. To be totally honest, baking with sweeteners other than sugar is a new thing to me. But over the summer I have had the time to experiment, and I must admit that I regret not having tried this out a bit sooner! It is so easy to replace sugar with Hermesetas, and in most recipes the result will be almost the same. Now, I write almost because to be fair, Hermesetas and sugar are not the same thing and hence the same result cannot always be expected. In “ordinary” cake recipes sugar can easily be replaced with Hermesetas and the cake will taste and look exactly the same. However in recipes where the sugar takes on a more functional role than just a sweet flavor, for example in meringue, mousse and certain frostings etc., you have to be aware that Hermesetas will act differently.
These banana cupcakes I baked with “Hermesetas drys-let” instead of sugar. The cupcakes taste amazing! I’m almost afraid to admit how many I enjoyed in just one day… I love the spongy texture that the bananas add to the cupcake. And the best? These cupcakes will only take you about 10 minutes to batch together and then just 10-15 minutes in the oven. This means that you can have your delicious newly baked cupcakes in less than 30 minutes…!
Ingredients (makes 13 cupcakes)
135 g butter, room temperature
30 g Hermesetas drys-let
4 small bananas or 3 large
50 g oat meal ¾ dl buttermilk Seeds from 1 vanilla pod
¼ tsp salt
1½ tsp baking soda
225 g all-purpose flour
Preheat the oven on 200 °C.
In a bowl, whisk together butter and Hermesetas. Add one egg at a time while still whisking.
Mash the bananas and pour them in the butter mixture. Stir and add out meal, buttermilk and vanilla seeds.
In a new bowl, sieve together salt, baking soda and flour. Add the flour mixture to the wet ingredients and whisk it all well together.
Pour the batter into cupcake cups and bake them in the oven for 10-15 minutes or untill a skewer inserted comes out clean.
Vanilla frosting 110 g butter, room temperature
2,5 dl Hermesetas drys-let
175 g Philadelphia, cold from the fridge
1 tsk vanilla powder
Pour the butter into a bowl of a stand mixer and whisk it well until it is light and airy. Add Hermesetas while still whisking.
Pour all of the cold cream cheese into the bowl and whisk it all together for a couple of minutes until the frosting is light and fluffy.
Fold in vanilla powder.
Pour the frosting into a piping bag with a star nozzle and decorate your cupcakes.