White Chocolate Espresso Ice Cream Cake

Celebrate your next birthday with this perfect-for-summer White Chocolate Espresso Ice Cream Cake!

White Chocolate Espresso Ice Cream Cake | JavaCupcake.com

If you’ve been following JavaCucpake for the last four years you’ll know that I’m a huge fan of my local gelato store Pinguino Eis in Grafenwoehr, Germany.  Last September, Phillip (the owner) and Luca allowed me into their store to view the process of making the gelato.  It was so fascinating to see the process first hand how they make the most delicious ice cream I’ve ever had.

White Chocolate Espresso Ice Cream Cake | JavaCupcake.com

Recently, Pinguino Eis began offering ice cream cakes or Eiskuchen in addition to all the other deliciousness they serve at their cafe.   This happened to be perfect timing because my husband Dave requested and ice cream cake for his birthday!

We chatted with Ariana (co-owner) about the flavors we wanted and she wrote down all the details.  Dave had a vision of her perfect ice cream cake and we knew that vision could be fulfilled by our friends at Pinguino!

White Chocolate Espresso Ice Cream Cake | JavaCupcake.com

From bottom to top…

  • Cookie crust
  • White chocolate gelato
  • Espresso gelato
  • Toffee bits & almonds on the side
  • Fresh whipped cream
  • Chocolate covered espresso beans
  • More toffee bits  & almonds on top

White Chocolate Espresso Ice Cream Cake | JavaCupcake.com

Can can think of anything more delicious than this?  Not only is all their gelato fresh made daily, but the entire cake was made by hand from scratch!  This is why I love living in Germany so much.  Everything is made by hand with love.  It’s just the only way they know how to do things here.

Eiskuchen-77wm

A big thanks to Phillip, Ariana, Luca and the entire crew at Pinguino Eis for helping make Dave’s birthday so special!

Visit Pinguino Eis on Facebook for more info about location and hours!

 

Rhubarb Cherry Bundt Cake

Rhubarb isn’t just for pie and it surely shouldn’t only be paired with strawberries.  Kick things up a notch this rhubarb season by making my  Rhubarb Cherry Bundt Cake!  It’s moist, dense, tart, sweet, full of fruit and oh so delicious!

Rhubarb Cherry Bundt Cake | JavaCupcake.com

Are you tired of rhubarb yet?  After baking this bundt cake, Strawberry Rhubarb Crumble, Raspberry Rhubarb Pie,  and a Rhubarb Upside Down Cake I thought it might be a little bit of rhubarb overload?  But then I thought… naw!  Everyone loves rhubarb, right!?

Rhubarb Cherry Bundt Cake | JavaCupcake.com

This cake begins with fresh rhubarb soaking in sugar overnight accomplishing two things.  First, it breaks down the sugars in the rhubarb making them softer and not as tough.  Second, adding sugar allows the natural juices in the rhubarb to come out and makes a delicious rhubarb syrup which can be used in the cake or in other baking.

The cherries in this cake are a German brand and are a sweet black cherry.  You could use any cherry in this cake, but I’d really suggest staying away from cherry pie filling or maraschino cherries.  It’s really best with jarred or fresh.

Rhubarb Cherry Bundt Cake | JavaCupcake.com

The glaze on top adds the most delicious bit of sweet, tartness that accents the rest of the cake beautifully!  My 15 year old daughter ate almost half this cake over the course of a week or so.  After the first bite, she said, “Mom, sometimes you bake things and they’re so good I could just kiss you forever!”  If that’s not a glowing recommendation for this cake… I don’t know what is!

If you’re looking for something unique to make with your rhubarb this summer, you must try this Rhubarb Cherry Bundt Cake!

Happy Baking!

Rhubarb Cherry Bundt Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert
Serves: 1 cake
Ingredients
Rhubarb
  • ½ lb fresh rhubarb cut into ½ in pieces
  • ¾ cup granulated sugar
Cake
  • 1 oz jar sweet black cherries in juice, strained with juice reserved
  • 1 cup unsalted butter, room temperature
  • 1¾ cup granulated sugar
  • 3 large eggs
  • 2½ cups + 2 Tbsp all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup buttermilk
  • ½ cup + 2 Tbsp reserved cherry juice
Glaze
  • 2-3 cups powdered sugar
  • fresh squeezed lemon juice
Instructions
Rhubarb Prep
  1. At least 24 hours before you plan to make this cake, toss the cut rhubarb in the sugar. Cover and refrigerate. The sugar will soften the rhubarb and create a syrup. When ready to make the batter, strain the rhubarb from the syrup and reserve it for later.
Cake
  1. Grease and flour a 10-cup bundt pan.
  2. Using a stand mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time and mix well after each addition.
  3. In a measuring cup, stir together the cherry juice and buttermilk.
  4. In a large bowl, whisk together the flour, baking powder and salt.
  5. Add half the flour mixture to the bowl and mix on med-low until just combined. Add the milk/juice and mix until just combined. Finish adding the remaining flour, scrape the sides of the bowl and mix until just combined.
  6. In your prepared bundt pan, lay several pieces of rhubarb and cherries on the bottom. This will create a beautiful top for your cake. Toss the remaining rhubarb and cherries in 1-2 Tbsp flour and fold into the batter. Spoon the batter evenly into the pan and spread the top evenly.
  7. Bake for 45 minutes, rotate pan and bake another 15 minutes or until a toothpick comes out clean from the center.
  8. Allow the cake to cool in the pan for about 30 minutes.
  9. Poke several holes into cake and drizzle or brush the ¼ cup rhubarb syrup over the cake. Allow it to sit another 10 minutes or so to let the syrup sink in.
  10. Invert the pan and the cake should slide out onto a wire rack to cool completely.
  11. Optional: Drizzle or brush more syrup over the top of the cake before glazing.
Glaze
  1. In a small bowl, whisk together the powdered sugar and lemon juice until you have a smooth, runny consistency. Add more sugar if it's too thin or more juice if it's too thick. When the cake is completely cool, pour the glaze over the top so some of it drips down the sides.
  2. Slice, eat and enjoy!

 

Rhubarb Upside Down Cake

Rhubarb isn’t just for pie, it’s for cake too!  This summer take your rhubarb skills to the next level with this moist and delicious Rhubarb Upside Down Cake!

Rhubarb Upside Down Cake | JavaCupcake.comBefore this summer, I had only made rhubarb once and it wasn’t amazing.  I thought I could just pop it into a cake batter for cupcakes and it’d be amazing.  I was wrong.  I had no idea what I was doing.  So, this summer when the rhubarb was in season and so beautiful, I decided to try baking with it again.

First, I made a Strawberry Rhubarb Crumble and then a Raspberry Rhubarb Pie and now a Rhubarb Upside Down Cake!

Rhubarb Upside Down Cake | JavaCupcake.com

You might be thinking… WHAT?  I thought upside down cakes were for pineapples.  Well, they are but they can really be for any kind of fruit including the tart rhubarb.

This recipe starts with soaking the rhubarb in sugar so it begins to breakdown the tartness and toughness of the stalks.   The bake batter itself is light with a big crumb and isn’t too sweet which makes it perfect for the sweet and tartness of the rhubarb.  Once the cake is flipped out of the pan, the bottom is a baked crumb topping that adds a crunch in each bite.  Pure rhubarb perfection.

Rhubarb Upside Down Cake | JavaCupcake.com

I love that the color of the rhubarb is bright on the top of the cake.  It makes me want to dig in and eat it all off first.  But really, the best bite is when you get a piece of rhubarb, a chunk of cake and the crumble on the bottom all at once.

Rhubarb Upside Down Cake | JavaCupcake.com

Add a cup of coffee and you’ve got a perfect afternoon treat or breakfast!  This Rhubarb Upside Down Cake would be perfect for a brunch of afternoon coffee with friends… or for dessert even!  I love it’s simple, traditional feel… but kicked up a notch with the rhubarb!

I really hope you make and enjoy this as much as I did!

Happy Baking!

Rhubarb Upside Down Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 cake
Ingredients
Rhubarb
  • 1.5lbs fresh rhubarb, cleaned and cut diagonally into long strips
  • ¾ cup sugar
  • 2 Tbsp corn starch
Cake
  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 cups cake flour
  • 1 tsp ground cinnamon
  • 1¼ tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 4 large eggs
  • ⅓ cup vanilla yogurt (or sour cream)
  • 1 tsp vinegar
Crust
  • ½ cup unsalted butter, melted
  • 1 cup all-purpose flour
  • ½ cup sugar
  • ½ tsp salt
Instructions
Cake
  1. Preheat oven to 325F degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the sides and bottom of the pan. Wrap a thick piece of foil under the pan bringing it up the sides then set the pan on a baking sheet.
  2. In a medium bowl, toss the rhubarb, corn starch and sugar together and set aside.
  3. In another bowl, sift together the cake flour, cinnamon, baking powder and salt and set aside.
  4. In the bowl of your stand mixer, cream the butter and sugar for the cake together until light and fluffy, about 3-4 minutes. One at a time, add the eggs making sure to scrape the bowl after each egg and mixing well until adding another. Mix in the vanilla. Mix the yogurt and the vinegar together (it's okay if it looks curdled) then add it to the batter until completely combined. In three parts, add the flour and mix on medium speed until just combined. Scrape the sides of the bowl and mix by hand until smooth. Do not over mix.
Crust
  1. In a medium bowl, mix together the melted butter, flour, sugar and salt until completely combined and crumbly.
Assembly & Baking
  1. Lay the rhubarb flat on the bottom of the prepared pan, until the pan is completely covered and all the rhubarb has been used.
  2. Gently pour the batter over the rhubarb and smooth out flat using an offset spatula.
  3. Spread clumps of the crust over the top of the batter in an even layer.
  4. Bake for 75-90 minutes or until the crumble is golden brown and a toothpick comes out of the center of the cake clean.
  5. Place the cake on a wire rack to cool for 15 minutes before running a knife around the cake to loosen it from the pan. Invert the pan onto your serving plate, release the sides of the springform and slide off the cake. Gently remove the bottom of the pan & parchment paper from the rhubarb.
  6. Cut the cake into slices and serve warm.

 

Mokka Sahne Torte

This is a guest post from my sweet friend, Roxanna.  Make sure to check out all her recipes featured on JavaCupcake and visit her on Facebook at The Red Eye Baker

Some time ago I was chatting with my mother-in-law about sweet treats when she said, “Oh, next time I see you you’ll have to make a Mokka Sahne Torte!” I’d never made one in my life (nor tasted it actually), but I knew that I had to try it. Even with my limited German I knew it was a Mocha Cream Torte… you had me at mocha! 😉

Mokka Sahne Torte

I made it for the first time while we were visiting our family in Savannah. It was delicious and of course my MIL enjoyed it! My only snag was that we couldn’t find my sister-in-law’s springform pan. So I just used a regular cake pan. (And yes we did find the springform pan the next day. LOL)

I used a German recipe (thank you to my hubby for translating!) so this does require breaking out your kitchen scale and using the “ml” lines on your liquid measuring cup. In doing some baking research though, I’ve learned that measuring by weight is actually more accurate than volume measurements. I’m thinking I need to add a nice kitchen scale to my kitchen wish list.

Mokka Sahne Torte

Another unique point about this recipe is that it uses vanilla sugar (Vanillinzucker) and a few packets of whip cream stabilizer. I see these often in European recipes and being in the Chicagoland area it’s easy to go to one of the many international markets or a Polish deli down the street and find them there. Savannah is a different story, but I did find Dr Oetker’s brand of both the vanilla sugar and the “Whip It” at Cost Plus World Market.

Mokka Sahne Torte

This cake is light and not overly sweet. Topped with the fluffy coffee whipped cream and chocolate shavings. Pure heaven! Go ahead… Have some for breakfast with your morning coffee. I won’t tell. 😉

xox Roxana- The Red Eye Baker

Mokka Sahne Torte
 
Author:
Recipe type: Dessert
Ingredients
Cake
  • 2 eggs, separated
  • 2T water
  • 100 g sugar
  • 1 packet vanilla sugar (or 1 tsp vanilla)
  • 75 g flour
  • 50 g starch (corn or potato)
  • 1½ tsp baking powder
Coffee Whipped Cream
  • 2 tsp instant coffee
  • 750 ml heavy whipping cream
  • 75 g powdered sugar
  • 3 packets "Whip It" (whipping cream stabilizer)
  • 1 packet vanilla sugar (or 1 tsp vanilla)
  • dark chocolate shavings for garnish (optional)
Instructions
Cake
  1. Preheat oven to 350 degrees and prep a 9" springform pan (using a baking spray or with butter and flour... I prefer the baking spray. I've found the cakes come out cleaner.)
  2. In the bowl of stand mixer, whip the egg yolks with the water for about a minute.
  3. Add ⅔ of the sugar and the vanilla sugar packet and beat on medium high speed until the mixture turns to pale yellow color.
  4. In a separate bowl beat the egg whites and remaining ⅓ of the sugar using a hand mixer on high speed until stiff peaks form.
  5. Add the egg white mixture to the egg yolk mixture and gently fold it in until just barely combined.
  6. Sift the flour, starch, and baking powder into the mixture and very gently fold that in until it's just combined. Do not overmix.
  7. Pour into prepared springform pan and bake for 18 - 22 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Coffee Whipped Cream
  1. In the bowl of a stand mixer with the whisk attachment, combine the heavy cream and instant coffee. Mix for about a minute to dissolve the coffee granules.
  2. Add the powdered sugar and vanilla sugar and mix on medium high speed until the cream begins to thicken. Scrape down the sides of the bowl as needed.
  3. Add the whip cream stabilizer and mix on high until cream is stiff.
Assembly
  1. Cut the sponge cake in half and place it on your cake plate. Top the first half with about half of the coffee cream.
  2. Place the second cake layer on top of the cream and spread the rest of the coffee cream on it. You can cover the sides if you like, but I just ran my offset spatula around the outside to even it out left the sides "naked".
  3. Top with shavings of your favorite dark chocolate and enjoy!
*This cake is best served chilled. Keep it in a covered container in the fridge until ready to serve.

 

Andrut: A Traditional Polish Dessert

Today, I welcome back Roxana sharing her recipe for Andrut, a traditional Polish dessert made with layers of crispy wafer and delicoius fillings topped with chocolate.  Hello, YUM!  Make sure to check out Roxana on Facebook at The Red Eye Baker or here on JavaCupcake for more of her fabulousness!

Andrut - A Traditional Polish Dessert | JavaCupcake.com

Happy spring everyone! So I’ve decided as I navigate and learn the blogging world that one of my goals is to recreate and learn as many of my mom’s recipes as possible. One of the challenges will be to get the proper proportions because EVERY recipe my mom has is tucked away in her head and when we ask her “Mom, how do I make…”, her response is “Oh, you know, a little of this, a pinch of that” or “Oh, it depends on what I have on hand…” LOL Needless to say it will be fun, but more importantly I will now have some yummy family recipes recorded for myself, my family, and all of you too! :)

I know what you’re thinking… “Roxana, what the heck is andrut?” Andrut (pronounced ahn-droot) is a traditional Polish dessert that’s made using a crispy wafer and a filling. The fillings vary, but typically are made using an egg yolk base. My version is the way my mom has been making it my whole life, chocolate and almond. YUM!

Andrut - A Traditional Polish Dessert | JavaCupcake.com

This is my mom’s recipe, but with a little of my own spin. I used my experience in making different buttercreams to create the recipe. I basically made a french buttercream (using the Swiss method) and I used dark chocolate cocoa powder. Surprisingly my mom usually has regular cocoa on hand even though she is a lover of dark chocolate. Oh, and how can I forget… I drizzled the finished andrut with chocolate! That’s a little nugget my mom dropped on me when I was discussing the recipe with her. She told me she didn’t make it that way because there were enough calories in the dessert already. WHAT?!!? Calories, schmalories I say. This is not a calorie counting kind of deal. It’s more a get-out-the-stretchy-Thanksgiving-pants pronto and ENDULGE! 😉

Rich, dark chocolate and almond buttercream, complimented beautifully by the light crispy wafer. It’s hard to eat just one!

Smacznego, Enjoy!!

xox Roxana- The Red Eye Baker

*The wafers can be found at your local Euroupean/International Market. Don’t have one in your area? You can do a Google search for them or I did find a listing here for round ones like I used.

5.0 from 1 reviews
Andrut- A Traditional Polish Dessert
 
Author:
Recipe type: Dessert
Cuisine: Polish
Ingredients
  • 6 egg yolks
  • ½ c sugar
  • ¼ tsp salt
  • 3 sticks (1½ c) butter, room temperature
  • ¼ c dark chocolate cocoa powder
  • 2 tsp vanilla
  • 1 - 12.5 oz can almond cake & pastry filling
  • package of wafers (wafle tortowe)
  • 1 c semi sweet chocolate chips, melted (optional)
Instructions
  1. In a double boiler combine the egg yolks, sugar, and salt using a whisk.
  2. Place the double boiler over a pot of simmering water and continue whisking the egg yolks until all the sugar is dissolved and the mixture is warm to the touch, about 3 minutes.
  3. Transfer the egg yolk mixture to a stand mixer with the whisk attachment, beat on high until the egg yolk mixtures cools and is a very pale yellow color.
  4. Switch to the paddle attachment and cut in the butter one stick at a time, scraping down the sides of the bowl as needed.
  5. Add the cocoa powder, then add the vanilla and mix on high until light and fluffy.
  6. Scrape down the sides of the bowl and add the almond filling and beat on medium/medium high speed until all the filling is incorporated.
ASSEMBLY
  1. Place one wafer on a sheet of foil or plastic wrap.
  2. Spread an even layer of filling on the first wafer being sure to go all the way to the edges then cover with another wafer and repeat until all your filling is gone. (I used a 10" round wafer and ended up with 6 wafers and 5 layers of filling.)
  3. Once the andrut is completely assembled gently push down on the top layer and then using an offset spatula smooth out the buttercream that comes out around the edges.
  4. Cover with plastic wrap or foil and refrigerate for 2 hours.
  5. Once the andrut is set, place the chocolate chips in a microwave safe bowl.
  6. Heat on high for 45 seconds, remove from microwave and stir with a spatula. Microwave for an additional 15 - 30 seconds and stir until all the chocolate is melted.
  7. Unwrap the cold andrut and place it on a cutting board, cut into servings and place them on a tray or cookie sheet.
  8. Transfer the melted chocolate to a ziplock bag and snip one corner. Drizzle the chocolate all over the andrut servings using swirl motions or zig-zag, whatever strikes your fancy.
  9. Place the andrut back in the fridge to set the drizzled chocolate.
  10. Keep in the fridge until ready to serve.

 

Strawberry Lemon Cake with Spring Flowers

Celebrate spring with this simple, delicious Strawberry Lemon cake with Spring Flowers! Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

I made this cake for no other reason than I was inspired by a cake that jennycookies made for Easter.  Jenny made a “naked” carrot cake and topped the cake with frosting and a pile of fresh flowers.  The look was unique and stunning.  I had to recreate it!

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

Since I wasn’t making this cake for any particular reason or occasion, I decided I’d make a small 6-in cake so I wouldn’t have tons of cake to give away or waste.  I know my family can’t eat an entire cake by ourselves!

SpringFlowersCake-Collage

For the cake, I used a German recipe I had just used to make an Osterlamm and kicked it up a bit adding fresh lemon zest and lemon extract and coloring the cake pink.  I filled the cake with a simple strawberry filling and frosted it in my usual buttercream but added vanilla bean and lemon extra to bring out even more lemon flavor in the cake.

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

The weekend before I made this cake, I went to the Nuremberg Easter Market where the fresh flowers are abundant! I had in mind the kind of flowers I wanted to use and hoped I could find some.  I knew these large Gerbera Daisy’s would be perfect to top my cake!

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

Cutting into the cake, you’ll see the beautiful pink cake and strawberry filling.  That next to the white frosting and bright flowers, this cake is a simply gorgeous! I mean seriously… isn’t this cake stunning?

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

The flowers on top really bring it to the next level!  You could easily use this cake for Easter, a baby shower, a birthday or a weekend BBQ!

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com

I almost didn’t want to cut into it!  I just wanted to look at it because it was so pretty!

Strawberry Lemon Cake with Spring Flowers
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 1 6in 4-layer cake
Ingredients
Strawberry Filling
  • 2 Tbsp unsalted butter
  • 500g strawberries, cleaned and quartered
  • ½ cup granulated sugar
  • juice of ½ a lemon
  • pinch of salt
  • 1 tsp vanilla extract
  • 2 Tbsp all-purpose flour
Lemon Cake
  • 240g unsalted butter, room temperature
  • 220g sugar
  • zest of one lemon
  • 4 large eggs
  • 2 Tbsp vanilla extract
  • 1 tsp lemon extract
  • 320g all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ cup sour cream
  • 2 Tbsp whole milk
  • pink gel food coloring
Lemon Vanilla Bean Buttercream
  • 12 Tbsp unsalted butter, room temperature
  • 1½ lbs powdered sugar
  • ¾ cup heavy cream
  • ⅛ tsp salt
  • 1 Tbsp lemon extract
  • seeds of 1 vanilla bean
  • Fresh flowers
Instructions
Strawberry Filling
  1. In a large skillet, melt the butter over medium high heat. Add the strawberries and stir to coat.
  2. Mix in the sugar, lemon juice, salt and vanilla extract. Cook on medium high for 3-5 minutes or until the berries begin to break down, the sugar has melted and the berries begin to juice. Do not boil the berries, just simmer.
  3. Remove a few tablespoons of the juice and mix with the flour until smooth. Add this back into the pan and stir to combine. Cook 1-3 more minutes or until the mixture has thickened.
  4. Transfer the filling to another bowl and refrigerate until cool.
Lemon Cake
  1. Grease and flour 2 6in round cake pans. Preheat oven to 350 F degrees.
  2. Zest the lemon into a medium bowl. Add the sugar. Using the back of your spatula, press the sugar into the zest until it becomes fluffy and fragrant.
  3. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and lemon sugar for 2 minutes.
  4. Add the eggs one at a time and mix well after each addition making sure to scrape down the sides and bottom of the bowl.
  5. Mix in the sour cream, vanilla and lemon extracts.
  6. In another bowl, whisk together the flour, baking powder and salt.
  7. Add the flour mixture to the wet, scraping the sides and bottom of the bowl first. Mix on medium-low speed until combined. Add the milk and food coloring then mix again until combined. Give the batter a few mixes by hand with a spatula.
  8. Divide batter evenly between the two pans and level with an offset spatula.
  9. Bake on the center rack for about 40 minutes or until a toothpick comes out clean and the tops are golden.
  10. Cool in the pans for 10 minutes until removing to a wire rack to cool completely. When you remove them to the rack, place them top side down to encourage the top to level out flat.
  11. Once the cakes have cooled, trim the tops so they are the same height. Measure the height then cut them horizontally down the center, creating two halves for each cake.
Lemon Vanilla Bean Buttercream
  1. In the bowl of your stand mixer cream the butter until smooth. Add the powdered sugar and beat on high until incorporated.
  2. Add the heavy cream, salt, extract and vanilla bean seeds. Scrape down the sides of the bowl and beat on high for 3-4 minutes. Scrape the bowl again and beat another 2-3 minutes.
Assembly
  1. Place one layer of cake, cut side up, on a cake board or plate. Spread an even layer of strawberry over the top coming almost to the edge. Don't put so much on that when you put the next layer on it will all squeeze out. Place a second layer cut side down and repeat. Do this until all four layers are on the cake.
  2. Spread a very thin "crumb coat" of frosting on the top and sides of the cake. This will help trap in the crumbs and frosting before you actually frost the cake. Chill the cake in the freezer 20-30 minutes or until the cakes are firm and the crumb coat is set.
  3. Spread a ¼ inch layer of frosting on the top of the cake and level flat with a spatula.
  4. Using a piping bag fitted with a large round tip, use the petal technique to frost the sides of the cake.
  5. Cut the stems of the flowers almost completely off. Leave about ¼-1/2 inch to help stabilize the flower on the cake. Place the flowers on the top of the cake. There is no rule or right way to do this. Arrange the flowers however you think looks the most beautiful.
  6. Chill the cake until an hour before you want to serve it. Serve it the day you make it.

Strawberry Lemon Cake with Spring Flowers | JavaCupcake.com 

Osterlamm – German Easter Lamb Cake

Simple, buttery cake topped with powdered sugar baked in a lamb shaped pan makes the utterly delicious and traditional German Osterlamm or Easter Lamb Cake!Osterlamm - German Easter Lamb Cake | JavaCupcake.com

 

I wasn’t going to post this cake.  I mean, Easter is over and it’s not really something just anyone can make.  You have to have the special Osterlamm pan to make and those are hard to get unless you live in Germany.  But, when I got asked a dozen times for the recipe, I decided that it was probably a good idea to put it up!Osterlamm - German Easter Lamb Cake | JavaCupcake.com

My German friend Mareile remembers her Oma (Grandma) making Osterlamm when she was a child and today Mareile makes it for her two children.  Our babies, Matty & Lena, were born 2 weeks apart from each other and are baby BFFs now!   This picture was from their first Easter together in 2012.

Osterlamm - German Easter Lamb Cake | JavaCupcake.com

For most of the world, the Osterlamm is just a delicious treat, but here in Bavaria, Germany it has a more important meaning for those who believe the Catholic faith. The symbolism of the lamb goes back to the Passover lamb, which is sacrificed in Judaism for Passover. Because Jesus was Jewish, the Last Supper took place on the evening of Passover and he was crucified on the day (sacrificed) was, this symbolism has arisen. In Germany, a lamb is sacrificed at Easter, but baked in commemoration of the resurrection, a cake in the shape of an Easter lamb.

Osterlamm - German Easter Lamb Cake | JavaCupcake.com

In the weeks preceding Easter, each bakery bakes and sells hundreds of these cakes.  Some are covered in powdered sugar, some a lemon glaze and some even cover them in chocolate and candies.  My favorite is with the powdered sugar and then dunked in my coffee! So delish!

You can get your own Lamm-backform (cake pan) here or here!

I’m definitely making this a new Easter tradition for my family!

Enjoy!

5.0 from 2 reviews
Osterlamm
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: German
Serves: 1 lamb
Ingredients
  • 120g unsalted butter, room temperature
  • 110g granulated sugar
  • 2 large eggs
  • 1 Tbsp vanilla extract (or 1 packet of vanilla sugar)
  • 160g all-purpose flour
  • 1 tsp baking powder
  • ⅛ tsp salt
  • 1 Tbsp whole milk
  • powdered sugar for dusting
  • Osterbackform "Lamm" (Easter Lamb Pan) - 27.5cm x 15cm x 6.5cm
Instructions
  1. Preheat your oven to 350F or 180C degrees. Butter and flour the inside of the lamb pan and clip the sides back together. Place the lamb pan on a baking sheet UPSIDE DOWN.
  2. Cream together the butter and sugar for about 2 minutes.
  3. One at a time, add the eggs and mix well after each egg. Add the vanilla extract and mix to combine.
  4. In another bowl, whisk together the flour, baking powder and salt. Add this to the butter/sugar and mix until just combined. Scrape down the sides of the bowl, add the milk and mix until smooth - no more than about a minute. You don't want to overwork the batter.
  5. Pour all the batter into the prepared lamb pan and smooth out the top. Bake for 45 minutes.
  6. Allow the lamb to cool in the pan for about 10 minutes before removing it to a wire rack to cool completely.
  7. Trim off any excess cake from the seams. If the lamb does not sit upright, trim a little off the bottom to make it level.
  8. Dust the cake with powdered sugar.
  9. Optionally, you can melt a bit of chocolate and pipe on ears and eyes. Also, you can tie a ribbon around the lambs neck.
  10. Serve immediately!

 

Chocolate Beer and Pretzel Cake

Over the years, I’ve had many people guest post on my blog (you can see all those cool bloggers here!), the majority of which either had their own blog or were avid bakers.  This year, I’m doing something a little different. Instead of inviting a professional blogger to guest post, I’ve decided to mentor an inspired baker who wants to start her own food blog and have that person contribute to JavaCupcake.  Meet Roxana!

Meet Roxana! | JavaCupcake.comRoxana has been a loyal reader of JavaCupcake for many years and I have loved her continued dedication to leaving comments, Facebook messages and her overall desire to be a part of the JavaCupcake community.  Last year, Roxana stepped up when I put a call out to my readers asking for help with some technical upkeep on the back end of my blog.   You may have noticed the new JavaCupcake Recipes board on Pinterest, Roxana was responsible for creating that!

As a part of my #BakerMentor program, once a month Roxana will be posting a new recipe.  I’ll be guiding her on how to create recipes, photograph her creations and showing her the ins and outs of out to create a blog post!   This is her first recipe and I’m pretty impressed!  It took me years of baking before my cakes looked this amazing!

So without further adieu… here’s Roxana!

Chocolate Beer & Pretzel Cake | JavaCupcake.com

If you’ve ever watched QVC on a Sunday and seen David Venable do his “happy dance” after taking a bite of delicious food, then you have an idea of how excited I am to be posting here on JavaCupcake! I’ve been following Betsy’s blog for some time now and am honored that she’d allow me and my newbie-self to hang out with you guys. Thanks Betsy for being an inspiration to me and taking me under your wing! xox

So, before I get overly squishy let’s get to the recipe. 😉

Beer-Pretzel-Cake2

I was recently working on a cupcake recipe for my friend Kirsten’s blog. Although I do not drink beer, I decided that I wanted to try using it in my recipe. I mean, it tastes good in bread so why not? I also knew that I didn’t want to use Guinness because I knew plenty cupcake/cake recipes already existed using it. That’s when my brilliant husband (who by the way, also doesn’t drink beer) suggested I try using chocolate beer. I was surprised that such a thing even existed. So I turned to my sister and brother-in-law (because they actually drink beer and they like to cook with it) for some help and Rob delivered! He gave me a chocolate oatmeal stout to try in the recipe.

Beer-Pretzel-Cake1

Can I just tell ya… AWESOME! I was so happy with how the cupcakes turned out that I decided to use the leftover beer in this Chocolate Beer Pretzel Cake!  Waste not, want not… right? If you are a lover of salty and sweet then this is the cake for you. My sister, Corinna, actually said “I think this is the best cake I’ve ever put in my mouth” when she tasted the cupcake version.

Beer-Pretzel-Cake4

When I made the cake I noticed that the beer flavor came through a little more without being overpowering. Peanut butter buttercream, mini chocolate chips, and pretzel crumble finish this cake off. If you can believe it, the only thing I forgot was the caramel! So if you really want to kick the cake up some more, drizzle some caramel on the top. :) Grab a tall glass of milk or your favorite beer and enjoy some Chocolate Beer and Pretzel Cake!

*You can find the original cupcake recipe that inspired this cake here. If your curious about what I might be baking next, check out my Facebook page The Red Eye Baker.

4.5 from 2 reviews
Chocolate Beer and Pretzel Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 1 2-layer 8" cake
Ingredients
PRETZEL CRUMBLE
  • ½ c salted pretzel sticks
  • 2 Tbsp butter, melted
  • ½ Tbsp brown sugar
  • ¼ c mini chocolate chips
  • Homemade caramel sauce or your favorite store bought (optional)
CHOCOLATE BEER CAKE
  • 1 c chocolate stout beer (I used Boulevard Brewing Co. Tasting Room Oatmeal Stout, Kansas City, MO)
  • 1 c (2 sticks) butter
  • ¾ c unsweetened cocoa powder
  • 2 c flour
  • 2 c sugar
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 eggs, room temperature
  • ⅔ c sour cream
  • 2 tsp vanilla
BUTTERCREAM
  • 1 c (2 sticks) butter, room temperature
  • 1 c heaping of creamy peanut butter
  • 3 - 4 c powdered sugar
  • ½ c heavy cream
  • ⅛ tsp salt
  • 1 tsp vanilla
Instructions
PRETZEL CRUMBLE
  1. In a food processor, pulse the pretzel sticks into small chunks.
  2. Add the brown sugar and melted butter, process on high until well combined and the pretzels are in smaller crumbs.
  3. Transfer to a small bowl, add the mini chocolate chips, stir together, and set aside.
CHOCOLATE BEER CAKE
  1. Preheat oven to 350 F degrees. Grease and flour two 8” cake pans.
  2. In a heavy saucepan, bring the butter and beer to a simmer over medium heat.
  3. Add the cocoa and whisk until smooth. Remove from heat and add the vanilla, let cool slightly.
  4. In a large bowl, whisk the flour, sugar, baking soda, and salt together.
  5. In a separate bowl, whisk the egg together with the sour cream
  6. Very slowly add the warm chocolate mixture to the egg/sour cream mixture, whisking constantly.
  7. Add the wet mixture to the dry and mix until just combined and no lumps remain. Do not overmix.
  8. Pour the batter into the prepared cake pans and bake for 26 – 28 minutes or until a toothpick comes out clean.
  9. Cool cakes in the pan for 10 – 15 minutes and transfer to a cooling rack. Make sure cakes are completely cool prior to frosting.
PEANUT BUTTER BUTTERCREAM
  1. Using the paddle attachment of a stand mixer, cream the butter and the peanut butter together until it pales in color a bit.
  2. Turn the mixer to low and slowly add powdered sugar ½ c at a time.
  3. Add the salt and the vanilla.
  4. Add the heavy cream and beat on high until light and fluffy.
ASSEMBLY
  1. Using a cake leveler or serrated knife trim the crown (top) off both cake layers making them even.
  2. Place 3 – 4 pieces of wax paper around the perimeter of your turntable or cake stand/platter. These will help to catch the pretzel crumble and will pull out easily from under the cake without having to lift the whole thing.
  3. Place about a tablespoon of buttercream in the center of your cake board or stand and place the first layer flat side down on top of it. Using an offset spatula spread an even, generous layer of buttercream on the first cake layer, then sprinkle some mini chocolate chips over the buttercream. Place the second cake layer flat side up on the first. Spread a thin, crumb coat over the entire cake and put it in the freezer for about 10 minutes to chill.
  4. Remove the chilled cake from the freezer and finish frosting the cake with the remaining buttercream (save some if you want to pipe a border). Put the buttercream on the top of the cake and just spread it over the edges with an offset spatula. Then work the buttercream around the edges until the cake is completely covered and evenly coated.
  5. Gently press the pretzel crumble into the sides. Remove the wax paper from under the cake. Pipe a border if you like (I used a Wilton 1M tip), then sprinkle the top of the cake with more crumble and drizzle with some caramel (optional).
*Cake can be stored at room temperature in a covered container for a couple days. You can refrigerate it, but allow to come to room temperature before serving.

Red Velvet Mocha Macaron Cake

Decadent red velvet cake filled with a whipped cream cheese filling surrounded by a rich chocolate fudge frosting adorned with mocha macarons make this cake an extravagant dessert fit for any special occasion!

Red Velvet Mocha Macaron Cake | JavaCupcake.com

A couple months ago, my friend Rachel of the fashion and lifestyle blog Glitter & Bow asked me to make a cake for her friends birthday.  But, not just any cake… it had to be a very special cake.

Rachel and I discussed several options, but decided on a Red Velvet Mocha Macaron Cake.  Red velvet and cream cheese go perfectly together inside the cake, but to tie in the macarons, we went with a chocolate fudge frosting.

Red Velvet Mocha Macaron Cake | JavaCupcake.com Red Velvet Mocha Macaron Cake | JavaCupcake.com

Deliciously sinful in every bite… or so I was told.

Since the cake was for a party, I couldn’t really cut into it for a photo for this post, so I tried to take a picture of the cake before I frosted it to give you an idea of how the inside looks.

Red Velvet Mocha Macaron Cake | JavaCupcake.com

The birthday girl sweetly emailed me after the party and said the cake was delicious and she was so very thankful I made it for her.  I only wish I could have had a slice of the cake myself!

Happy Baking!

5.0 from 1 reviews
Red Velvet Mocha Macaron Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 cake
Ingredients
Red Velvet Cake
  • 8Tbsp unsalted butter, at room temperature
  • 1½ cups sugar
  • 2 eggs
  • 5 Tbsp unsweetened dark chocolate cocoa powder
  • 4 Tbsp liquid red food coloring mixed with 2 Tbsp water
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2¼ cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 tsp distilled white vinegar
Whipped Cream Cheese Filling
  • 4oz cream cheese, room temperature
  • ½ cup granulated sugar
  • pinch of salt
  • ½ tsp vanilla
  • ¾ cup heavy whipping cream
Chocolate Fudge Frosting
  • 12Tbsp unsalted butter, room temperature
  • 1lb package plus 1 cup powdered sugar
  • ⅓ cup dark chocolate cocoa powder
  • 1 tsp vanilla
  • ⅛ tsp salt
  • ½ cup heavy cream
  • 4oz semi-sweet bakers chocolate
Mocha Macarons
Instructions
Red Velvet Cake
  1. Preheat oven to 350 F degrees. Grease & flour 2 9-in round cake pans.
  2. In the bowl of a stand mixer, cream together the butter and sugar for 3 minutes. One at a time, add the eggs and mix well after each addition. Cream again for 1 more minute.
  3. In a small bowl, combine the cocoa powder, water, vanilla and red liquid coloring until it has become a thick paste.
  4. Add this mixture to the bowl of the mixer and mix until completely combined. Scrape the bowl down to make sure all the batter has been colored red.
  5. Combine the flour and salt together in a bowl. Add half the buttermilk to the batter and mix until combined, the mixture will look grainy and curdled. Add half the flour and mix until combined. Repeat this with the remaining buttermilk and flour.
  6. Add the baking soda and vinegar and beat for 2 minutes or until the mixture is completely smooth and uniform.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
  9. Wrap the cake layers in plastic and freeze until firm or ready to use.
Whipped Cream Cheese Filling
  1. In the bowl of your stand mixer, whip the cream cheese until light and fluffy. Add sugar, salt and vanilla and continue whipping until incorporated.
  2. With the mixer on medium speed, slowly add the whipping cream and whip until incorporated. Turn the mixer to high speed and whip until light, fluffy and smooth.
  3. Chill for at least an hour or until ready to use.
Chocolate Fudge Frosting
  1. Using a double boiler, gently melt the chocolate. Set aside to slightly cool.
  2. In the bowl of a stand mixer with the paddle attachment, beat the butter until smooth. While beating, sift together the cocoa powder and powdered sugar.
  3. Pour the cooled, melted chocolate into the butter and mix until incorporated.
  4. One cup at a time, add the powdered sugar and cocoa to the butter beating well after each addition.
  5. Mix in the vanilla and salt.
  6. Slowly pour in the heavy cream and beat the frosting on high speed until smooth and fluffy, about 3-4 minutes.
Mocha Macarons
  1. Use THIS RECIPE to make the macarons and filling. Instead of making mini macarons like the recipe, use a 1½in circle template to make your macarons.
Assembly
  1. Place one cake layer on a cake plate or stand, flat side down. Spread whipped cream cheese filling evenly over the top of the cake leaving a ½in border of unfrosted cake on the edges. . Gently place the second cake layer, flat side up, on top of the filling and press gently until the filling reaches the edges. Chill cake for 20 minutes to set.
  2. Apply a thin crumb coat of frosting to the entire outside of the cake. Freeze/chill the cake again for 20-30 minutes or until the frosting is firm.
  3. Spread the remaining frosting evenly over the outside of the cake. Use a bench scraper to create a flat surface of frosting on the top of the cake. Use a small spatula to create a textured side/edges of the cake.
  4. Place macarons evenly on the top of the cake along the edges.
  5. Chill cake and macarons until ready to serve. Remove 20 minutes before serving.

German Plum Cake

Ripe, sweet, juicy plums are one of my favorite fruits in the Fall. Here in Germany, the most delicious cake is make from these dark purple pitted fruits, Plum Cake!

German Plum Cake | JavaCupcake.com

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With less than a year left in Germany, I’m determined to learn to bake as many of my favorite treats that I’ve come to love in the last 3 1/2 years.  Cake rectangles topped with fruit and struessel are a German staple and one of my most favorite desserts.

In Germany, small purple plums are in season beginning in late summer and continue into the Fall.  They are an inexpensive fruit to purchase but they make one of the best and most unexpected additions to cake.

Before I lived in Germany, I had never seen plums in cake before and to be honest, it would have never crossed my mind to use them in a dessert.  Let me tell you though, this Plum Cake is one of my all time favorite treats in Germany.

German Plum Cake | JavaCupcake.com

Now, you may be thinking, “This doesn’t look like a cake?!”  And you’re right!  German cakes come in all shapes and sizes.  The base of is almost a bread like dough made with yeast and rolled out into a pan.  Topping the dough  is a whipped cream and quark mixture topped with rows of fresh plums and a streusel to die for.  Hmmmm… yeah.  This really is the quintessential fruit cake in Germany.  It’s a must have and now a must bake!

There are several names for this German Plum Cake including Pflaumenmuskuchen or Zwetschgendatschi.  When I go into the bakery, I just smile and point and say, “Pflaumenkuchen, bitte!”

German Plum Cake | JavaCupcake.com

I translated this recipe from a German baking book I picked up at the Kaufland here. It’s called Omas beste Kuchen by Parragon Books.  You can buy it on Amazon if you’re interested.  The book is full of traditional German cakes that can be found in all the bakeries here!

If you need help with measurements in the recipe, you can download my Baking Conversion Charts to help you with the conversions!

Enjoy!

German Plum Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cake, Dessert
Cuisine: German
Serves: 16-20 slices
Ingredients
Crust
  • 175ml milk
  • 350g all-purpose flour
  • 21g yeast (3 envelopes/packets)
  • pinch of salt
  • 40g granulated sugar
  • 1 large egg
  • 1tsp vanilla sugar
  • zest of ½ a lemon
  • 60g unsalted butter
Filling
  • 2 large eggs
  • 50g granualted sugar
  • 500g quark
  • 2Tbsp corn starch
  • 100g heavy cream
  • 850g or about 30 small purple plums, pitted & quartered
Topping
  • 200g all-purpose flour
  • 100g granulated sugar
  • 100g unsalted butter, cold
  • powdered sugar, for garnish
Instructions
Crust
  1. Warm milk in a sauce pan to 100F-110F degrees and set aside.
  2. Sift the flour into a bowl. Make a well in the center and pour in the yeast. Sprinkle the salt and half the sugar over the yeast. Add 50ml of the warm milk (about ¼ cup) and vigorously stir together with a wooden spoon. Cover with a towel and set in a warm place to proof for about 10 minutes (may take longer if it's not warm enough).
  3. Using a stand mixer with the dough hook, place the dough into the bowl. Add the egg, sugar, vanilla sugar, lemon zest and the butter and mix until combined. Add the remaining milk and mix until smooth. Cover and let rise in a warm place for 30 minutes or until doubled in size.
Filling
  1. Wash and remove the pits of the plus. Slice the plums into quarters (4 pieces) and set aside.
  2. In the bowl of your stand mixer with the whisk attachment, whip the cream until stiff.
  3. In another bowl, whisk the eggs and sugar until fluffy and the color has lightened. Mix in the corn starch and quark and stir until smooth.
  4. Gently fold the quark mixture into the whipped cream being gentle not to deflate the cream.
Topping
  1. In a bowl, combine the flour and sugar. Cube the butter and add it to the mixture. Using a pastry blender or a fork, cut the butter into the flour and sugar until crumbly.
Assembly
  1. Preheat oven to 350F/180C degrees.
  2. Grease a 30x40cm pan with butter and flour.
  3. Knead the proofed dough 3-4 times on a lightly floured surface. Gently roll the dough to the size of the pan. Transfer the dough to the pan, pressing it into the sides and edges.
  4. Spread the filling evenly over the dough.
  5. Arrange the plums in rows on top of the filling.
  6. Sprinkle topping over the plums.
  7. Bake 30-45 minutes until golden brown. Turn heat off and let the cake rest in the oven for 10 minutes.
  8. Cool completely then garnish with a dusting of powdered sugar.
  9. Cut cake into rectangles and serve with coffee or tea.
Nutrition Information
Serving size: 16

 

Chocolate Red Currant Creme Cake

Dense dark chocolate cake layers filled with a decadent red currant creme all covered in chocolate ganache and garnished with frosted red currants make every slice of this Chocolate Red Currant Creme Cake a sinfully delicious guilty pleasure!

Chocolate Red Currant Creme Cake #RedCurrantWeek | JavaCupcake.com

I’ve made several layer cakes over the past few years, but this cake is truly the culmination of everything I’ve learned about American and German baking, rolled into one glorious dessert.

And when I say American and German baking, I mean that I’ve taken my American style cake and paired it with a German style cake filling covered it in a simple ganache.  No frosting or buttercream anywhere on this cake… which is a huge departure for me.  Here in Germany, the cakes are typically filled with a cream and topped with whipped cream or ganache, but hardly ever do you find frosting or buttercream on their cakes.

Chocolate Red Currant Creme Cake #RedCurrantWeek | JavaCupcake.com

This is not an overly sweet cake. Instead this cake is very rich cake and paired with the creaminess of the filling and the tartness of the berries the flavors match each other perfectly.

Red Currants are typically found in Western Europe, but this cake could easily be made with any fruit including fresh cherries or raspberries.  Even strawberries would be amazing with this cake!

Chocolate Red Currant Creme Cake #RedCurrantWeek | JavaCupcake.com

The chocolate cake recipe that I used for this cake is my tried and true chocolate cake.  It is made with melted butter and coffee as well as dark chocolate cocoa powder.  The biggest difference this time with this cake is that it is served chilled, which in my opinion completely changes the texture and flavor of the chocolate.  In fact, I think the chocolate flavor intensifies and the texture becomes dense, thick and almost fudge-like.  Heavenly.

Chocolate Red Currant Creme Cake #RedCurrantWeek | JavaCupcake.com

The recipe for the red currant creme filling was inspired by a similar cake I saw on a Croatian baking blog and I adapted it to fit what I wanted to create.  They actually made a very similar cake and was thrilled to see how successful they had been in their attempt to make the cake that I had been dreaming of in my head!

Since this cake is a very large cake and the pieces don’t need to be cut more than an inch big, I had a lot of cake to share!  One of my neighbors was kind enough to eat most of it for me!  I kept offering slices and she kept saying YES!

Chocolate Red Currant Creme Cake #RedCurrantWeek | JavaCupcake.com

Each bite of this cake knocked my socks off and far exceeded any expectations I had for how it would be.  The sour cream filling I expected to be very sour, but after sitting in the refrigerator chilling for 24 hours, the flavors came together and it was perfect.

If you need a show stopping cake for your next party, I completely suggest this cake!  Your friends and family will be so impressed!

Happy Baking!

Chocolate Red Currant Creme Cake
 
Cook time
Total time
 
Serves: 1 10in cake - about 16-20 servings
Ingredients
Chocolate Cake
  • 1 cup unsalted butter
  • 1 cup brewed strong coffee
  • 2tsp vanilla extract
  • ¾ cup dark chocolate cocoa powder
  • ⅔ cup sour cream
  • 2 eggs
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1½ tsp baking soda
  • 1 tsp salt
Red Currant Creme Filling
  • 300g red currants, destemmed, clean and dry
  • 50g granulated sugar
  • ⅛tsp orange extract
  • 6 large egg yolks
  • 100g granulated sugar
  • 700g sour cream
  • 4Tbsp cold water
  • 10g powdered gelatin
Ganache
  • 200g semi-sweet chocolate (50-60% cocoa)
  • 250g heavy cream
  • 2Tbsp unsalted butter
Garnish
  • 1-2 cups chocolate shavings
  • 2 cups or a large bunch of red currants on the stem
  • 1 egg yolk
  • 1 cup granulated sugar
Instructions
Chocolate Cake
  1. Prepare a 10in springform pan by greasing the sides and bottom with butter or shortening and then coating in flour.
  2. In a medium pot over medium-high heat, melt the butter. Add the cocoa powder, brewed coffee, and vanilla extract and whisk until combined. Bring to a light simmer and cook for 1 minute. Remove from the heat and allow to cool for 5 minutes.
  3. While cooling, whisk together the egg and sour cream in a medium bowl.
  4. In a large bowl, whisk together the flour, sugar, baking soda and salt.
  5. Slowly whisk the chocolate mixture into the bowl with the eggs and sour cream until smooth.
  6. Make a well in the flour mixture and pour the wet mixture into it. Whisk together until just combined. DO NOT OVERMIX.
  7. Pour the batter into the prepared springform pan. Bake 25-35 minutes or until a toothpick comes out clean.
  8. Allow to cool in the pan completely before removing from the springform pan.
  9. Once cool, trim the top of the cake so it is flat. Measure half way down the cake and cut it into two equal layers.
Red Currant Creme Filling
  1. Gently stir together the red currants, 50g granulated sugar and orange extract in a medium pot and cook over medium high heat for 5-10 minutes. Be careful not to break up the berries. You want their skins to become slightly soft and for the juice of the berries to come out with the sugar, but not for the berries to break down. Set aside to cool.
  2. In a medium glass bowl over a water bath, whisk the egg yolks with 100g granulated sugar. Cook for 7-8 minutes or until the mixture becomes thick. Remove the bowl from the heat and allow to cool for 5 minutes.
  3. In a large bowl, measure out the sour cream. Scoop about 3Tbsp of the sour cream into the egg yolk mixture to help cool it down.
  4. In a small pot over low heat, whisk cold water and the gelatin together. Slowly warm the mixture to dissolve the gelatin. Once dissolved, pour it into the eggs and whisk to combine.
  5. Whisk remaining sour cream until smooth. Pour in the egg mixture and whisk to combine completely.
  6. Gently fold in the red currants, including all the juice in the pot. Chill this mixture in the freezer for about 25 minutes or until it has began to set but it still pourable.
  7. Place the bottom layer of the cake back in the springform pan, making sure the pan is latched closed. Pour the filling over the cake and smooth it out flat with an offset spatula. Place the second layer of cake on top of the filling and gently press down to ensure that the filling has reached the sides of the pan.
  8. Cover with foil and chill the cake at least 24 hours. Once completely chilled and the filling has set, you can move on to covering th cake in ganache.
Ganache
  1. Chop the chocolate into very small pieces and place in a medium glass bowl.
  2. In a small pot on medium high heat, heat the heavy cream just until it begins to simmer. Pour the hot cream over the chopped chocolate and let stand for 3 minutes, untouched.
  3. Stir the cream and chocolate together until smooth slowly, being careful not to create any air bubbles in the chocolate.
  4. Add the butter and stir until combined.
  5. Allow the chocolate to cool and thicken until when poured it won't immediately run off the top of the cake.
  6. Remove the cake from the springform pan and place it on the serving platter or plate.
  7. SLOWLY pour the ganache in the center of the top of the cake until it reaches the edges of the cake and begins to fall down the sides. You want the chocolate thick enough that it will leave a nice layer of chocolate on the top of the cake, almost like a frosting, but not as thick and very smooth.
  8. Using an offset spatula, scoop up the chocolate that fell down the sides and spread it along the edges, being careful not to damage the perfectly smooth top of the cake.
Garnish
  1. Before the ganache has time to set, press chocolate shavings onto the side of the cake.
  2. Clean and dry the red currants.
  3. Whisk an egg white in a small bowl. Dip the red currants, on the stem, into the egg whites then completely cover in granulated sugar.
  4. Set on a tray covered in wax paper to set and completely dry.
  5. Place the frosted red currants in a pile on top of the cake in the center.
  6. Keep cake chilled until ready to serve.

Very Berry Cheesecake

You may  not believe it when I tell you this, but I’ve never made a traditional cheesecake before this one.  Maybe it’s because I’m not actually a fan of cheesecake… or cream cheese for that matter.  I know, I must be nuts!

Very Berry Cheesecake with Chocolate Oreo Crust | JavaCupcake.com

It really wasn’t until I went to Disneyland Paris and was served a mini cheesecake with my dinner that I started to think differently about cheesecake.  This cheesecake had a thick graham cracker crust, a sweet creamy center and was covered in a raspberry sauce that was insanely good.  All three together was amazing!

So, when I was invited to be a part of National Cheesecake Day with some of my food blogging friends I figured this would be the perfect opportunity to make my very first traditional cheesecake! A Very Berry Cheesecake!

Very Berry Cheesecake with Chocolate Oreo Crust | JavaCupcake.com

Because I love chocolate and the commissary finally started carrying chocolate creme OREOs, I decided I wanted this cheesecake to have a chocolate crust.  Seriously, who doesn’t love a chocolate cookie crust?  And then to top the cheesecake, I wanted to try and replicate the tart, sweet flavor of the berry sauce that I had on the cheesecake in Paris, so I made a chunky raspberry & strawberry sauce to pour over each serving of cheesecake.

The filling of the cheesecake comes from a recipe I found on Simply Recipes.  I’m not even going to rewrite the recipe for you, I’m just going to let you head on over there and use their directions and tutorials.  It’s amazing.  Simply Recipes has provided a lot of pictures and very simple instructions.  I felt confident as a first time maker of cheesecake that I could “get it right” with this recipe! The only difference is that I used a 10in springform pan instead of the 8in or 9in their recipe calls for.

Very Berry Cheesecake with Chocolate Oreo Crust | JavaCupcake.com

I really wanted each bite of cheesecake to have the flavor from the berry sauce, because to me that was the best part of the cheesecake… the contrast between the creamy smooth of the cheesecake and the tart and sweet of the fruit.  Add the crunch of the crust and WOAH… perfection.

I think that this cheesecake has made me a believer.  A cheesecake believer, that is!

If you’re a cheesecake lover, you’re going to want to check out all of these other amazing bloggers and their cheesecakes!  We’ve got bars, cakes, pops, and so much more!  I can’t wait to check them all out myself!

Enjoy!

cheesecake dayBaked Cheesecakes:

No Bake Cheesecakes:

Cheesecake Beverages:

Cheesecake Cookies and Bars:

Cheesecake Desserts and Treats:

Frozen Cheesecakes and Treats:

Very Berry Cheesecake
 
Prep time
Cook time
 
Serves: 1 10in cheescake
Ingredients
Crust
  • 25 chocolate cream OREO cookies
  • 3 Tbsp sugar
  • pinch of salt
  • 7 Tbsp unsalted butter, melted
Filling
Topping
  • 4 cups fresh raspberries
  • ¼ cup sugar
  • 2 Tbsp vanilla
  • pinch of salt
  • Fresh raspberries, blackberries and blueberries
Instructions
Crust
  1. Preheat oven to 350F degrees.
  2. In your food processor, pulse the cookies until you have a finely ground consistency.
  3. Pour in the sugar, salt and melted butter. Pulse again until a dough forms. Scrape the sides and bottom of the processor to make sure everything has been incorporated.
  4. Prepare your springform pan according to the directions found in this recipe from Simply Recipes .
  5. Press the cookie mixture evenly into the bottom of the prepared 10in springform pan.
  6. Bake for 13 minutes. Remove from the oven to cool.
  7. Reduce heat in the oven to 325F degrees.
Filling
  1. Prepare, bake and chill the cheesecake according to the instructions on the recipe from [Simply Recipes] in the 10in springform pan with the Oreo crust.
Topping
  1. In a large pan, combine the raspberries, sugar, vanilla and salt over medium high heat.
  2. Smash the raspberries until no more pieces remain.
  3. Cook until the mixture begins to simmer and bubble. Stir constantly and cook for about 5 minutes or until the mixture begins to thicken.
  4. Remove from the heat and press the mixture through a metal/mesh strainer into a bowl. They object of this is to remove the seeds and any chunks so all that's left is a sauce.
  5. If the sauce is too thin, meaning if you dip your finger in it none stays on your finger, return it to the pan and cook on medium high, bubbling, until it's thickened to your desired consistency. Don't reduce it too far, you want as much of this delicious sauce as possible!
  6. Set the sauce aside to cool completely before using.
Assembly & Storage
  1. Cut a slice of cheesecake and put it on a plate.
  2. Spoon the raspberry sauce over the top of the cheesecake.
  3. Garnish the cheesecake & plate with fresh raspberries, blackberries and blueberries.
  4. Store the sauce & cheesecake covered in the refrigerator up to a week.

Erdbeerkuchen mit Sahne

Made with Driscoll’s strawberries, this traditional German strawberry shortcake is a simple, delicious treat your entire family can enjoy!

Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com

Living in Europe, I’ve had the opportunity to try desserts from so many different countries. Here in Germany, one dessert that can be found during the Spring and Summer at every bakery and restaurant is Erdbeerkuchen mit Sahne, which translated means strawberry cake with cream or as it’s called in the USA, strawberry shortcake!

When Driscoll’s Berries asked me to develop a recipe for National Strawberry Shortcake Day, I knew exactly what I needed to make! I’ve taken a traditional recipe for Erdbeerkuchen mit Sahne and turned it into a Strawberry Shortcake recipe that can be easily recreated in the United States with familiar ingredients.

Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com

The star of this shortcake is obviously the strawberries. I used Driscoll’s strawberries because I’ve been using their strawberries my entire life. Even better, their strawberries are always ripe, red and delicious and I can buy them at the local grocery stores here in Germany! Driscoll’s has been the strawberry in everyone’s shortcake for more than 100 years!

The base of this German shortcake is a light, airy cake made with pastry flour, corn flour, eggs and a touch of sugar. It’s not too sweet and makes the perfect base for the cream and Driscoll’s strawberries.

In Germany, the finest ground flour, Type 405 is used for these types of tarts and cakes. It has the highest starch content which makes it ideal for the baking of cupcakes and cakes where you want a finer crumb, the American equivalent being Pastry Flour.

Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com    Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com

For more on the types of flour used in Germany, my friend Ewa of Das Cupcake in Frankfurt, Germany has written a great post about differences between German and American flours! Check it out for more info!

Corn flour is also used in this recipe, which gives the cake the golden color and adds a touch of flavor. Not to be confused with corn starch, corn flour is yellow in color and can be substituted with finely ground corn meal if you can’t find corn flour in your grocery store.

Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com

The cream layer is the easiest part of this shortcake with only two ingredients, heavy cream and sugar. For this recipe, I used a thick, creamy German high-fat cream that is made with cream from the Alps. It’s one of the most delicious creams I’ve ever had and the flavor is truly out of this world. In the USA, you’ll want to use heavy whipping cream which is easily found in the dairy section of your local grocery store.

The glaze might be a little harder to recreate as easily in the United States. I did a bit of research online and found that the brand Dr. Oetker makes the red & clear glaze packets in the USA and can be found at stores like Walmart and Wegmans. If you can’t find the glaze packets, I also found several recipes online using powdered gelatin or gelatin sheets to make a glaze.

Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com    Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com

The pan I used is a traditional fruit cake pan called a Tortenboden that I bought at a local German store. It has fluted edges and the bottom is indented to create an edge around the outside when you flip it over. If you can’t find a Tortenboden in the USA, I’d suggest using a springform pan to bake the shortcake in. With the ring still on the pan, let the cake cool completely then spread a thin layer of whipped cream across the top of the cake. Arrange the strawberries on top of the whipped cream. Spoon the glaze over the strawberries then allow the glaze to completely set at least an hour before removing the ring around the pan.

A note about the measurements for this recipe: European bakers always measure their ingredients by weight and volume. They never use cups for measuring because it’s typically inaccurate. To make this recipe, you’ll need a digital food scale. These scales can easily be found in any Target or Walmart type store for less than $30. Once I got my scale, I began measuring all my ingredients by weight and found my recipes came out better than ever. I included both Imperial/US and Metric/Europe measurements when either would work in the recipe.

Erdbeerkuchen mit Sahne (Strawberries & Cream Shortcake) | JavaCupcake.com

And as a special treat to my readers, Driscoll’s has provided $100 in Driscoll’s coupons to one lucky person! Participants must be 18+ years old and live in the USA to win. To enter, fill out the form at the bottom of this post!

Happy Baking!

Paid Endorsement from Driscoll’s – Visit www.driscolls.com for more berry recipes and to enter their summer sweepstakes.

a Rafflecopter giveaway

Erdbeerkuchen mit Sahne
 
Prep time
Cook time
Total time
 
Serves: 1 shortcake
Ingredients
Shortcake
  • 28cm Tortenboden (or 11in Springform pan)
  • 2 medium eggs, separated
  • 100g granulated sugar
  • 2 Tbsp hot water
  • Pinch of salt
  • 60g Flour Type 405 (or pastry flour)
  • 40g corn flour
  • ¼ cup unsalted butter, soft (for the pan)
Cream
  • 150g (2/3 cup) 32% fat cream (heavy whipping cream)
  • 1 Tbsp granulated sugar
Strawberries
  • 750g (1½ - 16oz packages) Driscoll’s Strawberries
Glaze
  • 250ml (1 cup) cherry juice (apple juice can be used also)
  • 1 packet of Torenguss (clear or red powdered gelatin glaze)
  • 4 Tbsp granulated sugar
Instructions
Shortcake
  1. Preheat oven to 180 Celsius degrees (350F degrees). Generously grease the Torte pan with butter making sure to cover the entire surface.
  2. In a medium bowl, whip the egg yolks, granulated sugar and hot water together with a hand mixer until they are pale yellow and fluffy.
  3. In another medium bowl, whisk together the 405/pastry flour and the corn flour.
  4. In the bowl of your stand mixer, whip the egg whites and salt until firm.
  5. Once the egg whites are firm, slowly pour in the egg yolks and add the flours. GENTLY fold the mixture together until just combined. Make sure to scrape the bottom of the bowl to incorporate everything. Use a gentle fold and be careful not to deflate the batter.
  6. Gently spread the batter evenly into the prepared Torte pan.
  7. Bake for 15-16 minutes or until golden brown. Allow to cool in the pan completely.
  8. Once cool, invert the Torte and place it on a serving plate/dish/stand. The indented side of the Torte should be up.
Cream
  1. In the bowl of your stand mixer fitted with the whisk attachment, whip the cream on high speed until it becomes frothy/bubbly.
  2. While the mixer is still whipping, slowly add the granulated sugar. Continue to whip on high speed until stiff peaks form.
  3. Spread a thin, even layer of the whipped cream across the indented portion of the Torte making sure to leave the edges of the cake free of cream.
Strawberries
  1. Rinse and dry the strawberries. Cut the top off of each strawberry creating a flat edge.
  2. Beginning on the outside edge and working your way to the center, arrange the strawberries cut side down, on top of the cream on the Torte.
Glaze
  1. In a small sauce pan, whisk together the cherry juice, powdered gelatin and granulated sugar over medium high heat.
  2. Cook until the glaze just barely begins to bubble.
  3. Remove the glaze from the heat and let stand for about 30 seconds.
  4. Working quickly, use a pastry brush, brush a thin layer of glaze over the berries. Drizzle the glaze between each berry to cover all of the cream. Be careful not to get any glaze alone the outer edge of the shortcake. NOTE: If the glaze begins to become clumpy, it has become to cool. Reheat it over high heat until just bubbling and continue to drizzle.
  5. Allow the glaze to set at least 30 minutes before serving.
Serving & Storage
  1. This cake is best served within the first day.
  2. Cut into slices and serve with coffee or tea.
  3. Store covered in the refrigerator for up to 3 days.

Victoria Sponge Sandwich Cake

This British-inspired Victoria Sponge Sandwich Cake is my spin on the a classic.  It includes layers of cake filled with rich vanilla pudding, strawberries and topped with fresh whipped cream and is the perfect Sunday afternoon treat or Spring-time dessert!

Victoria Sponge sandwich cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! | JavaCupcake.com

Easter is a holiday that I just can’t seem to decide how I want to celebrate.  I grew up Catholic, so that part of me knows the “real” meaning of the holiday.  Jesus gave his life for us and on Easter He rises to Heaven.  It’s some pretty amazing, deep stuff to think about… and should be celebrated!

But, since I’m not a practicing Catholic anymore, I find myself questioning the reasons to celebrate Easter.  I am not the type of parent that can rationalize spending tons of money on an Easter basket for my kids full candy and toys they’ll probably never play with.  And I just don’t think that visiting the Easter bunny at the mall for some cheesy staged photo is worth my time.  I just can’t wrap my brain around all the hype surrounding Easter when the focus isn’t on the true meaning.

So, what’s left?

Family.

Victoria Sponge Sandwich Cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! | JavaCupcake.com

If I’m not going to celebrate Easter for it’s true meaning and I’m not filling my kids with Easter candy… I will use this day to spend quality time with those l love, to cook and bake for them and to enjoy their joy when we share a meal together.

This year, my family includes my husband who is recently home from Afghanistan and my best friend Chasity and her family.  Chasity is moving soon so this may be our last holiday together.

Victoria Sponge sandwich cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! | JavaCupcake.com

 

I knew that I needed to make something amazingly delicious for dessert this year.  Chasity requested strawberries & cream to be included in the dessert so I started researching recipes to use.  I have always wanted to try Mary Berry’s recipe for Victoria Sponge, so I decided this would be the perfect opportunity!

This Victoria Sponge Sandwich Cake has two layers of Mary Berry’s cake recipe.  Since this is a British recipe for cake, I knew it wouldn’t be like the American cakes I was used to eating.  Mary’s cake is less sweet but perfect when paired with the pudding and strawberries of the filling.

A traditional sponge cake is just filled with jam and topped with powdered sugar.  But, I wanted to liven things up a bit, so I filled my cake with jam, berries and pudding then topped it all with whipped cream and more berries.  SUBLIME!

Victoria Sponge Sandwich Cake with vanilla pudding & fresh strawberry filling topped with fresh whipped cream, lemon zest and more strawberry! | JavaCupcake.com

Matty loved it.  He was first at the table to get his slice!

When I served the cake, my family requested more of the filling to pile on top of their slice!  So make sure you reserve the extra fillings after you assemble the cake to serve with the finished cake to your guests!

I will definitely make this cake again… I think next time I may even try a blueberry filling.  Yum!

Happy Baking!

Victoria Sponge Sandwich Cake
 
Cook time
Total time
 
Serves: 1 8in 2-layer cake
Ingredients
Victoria Sponge Cake
  • 225g (about 1 cup) unsalted butter, soft
  • 225g ( about 1 cup) granulated or caster sugar
  • 225g (about 2 cups) all purpose flour
  • 4 tsp baking powder
  • 1 tsp salt
  • ½ tsp almond extract
  • 5 medium eggs or 4 large eggs or 8oz eggs
Vanilla Pudding Filling
  • 1 package Jell-O Cook & Serve Vanilla Pudding (NOT instant)
  • 3 cups heavy cream or half & half or whole milk (NOT skim, low-fat, 1% or 2% milk)
Strawberry Filling
  • 3 cups strawberries, cleaned and quartered before measuring
  • ¼ cup to ½ cup sugar (or more if you like it more sweet!)
  • Zest of 1 large lemon
  • Juice of ½ large lemon
  • 1 tsp vanilla extract
  • 2 Tbsp corn starch
  • dash cinnamon
  • dash nutmeg
  • 5-6 strawberries, stems removed & sliced (reserve for assembly)
Whipped Cream Topping
  • 1½ cups heavy cream
  • 4 Tbsp granulated or caster sugar
  • ½ tsp almond extract
  • 5-6 whole strawberries with stems/leaves (for garnish)
  • Lemon zest (for garnish)
  • Powdered sugar( for garnish)
Instructions
Victoria Sponge Cake
  1. Preheat oven to 355F degrees.
  2. Grease & flour 8in cake pan and line with parchment paper.
  3. Measure/weigh your ingredients and set aside.
  4. In the bowl of your stand mixer, cream together the butter and sugars until light and fluffy - about 3-5 minutes.
  5. In another bowl, sift together the flour, baking powder and salt 3-4 times until completely incorporated.
  6. Add the flour to the butter/sugar and mix until just combined.
  7. Mix in the almond extract.
  8. One at a time, add the eggs and mix well after each addition.
  9. After all the eggs have been added, mix about 2 minutes on medium-high speed until the mixture is smooth. Scrape the sides of the bowl to ensure everything has been incorporated.
  10. Divide the batter evenly and spread into prepared pans.
  11. Bake about 25 minutes until the tops are golden brown and a toothpick comes out clean. NOTE: DO NOT open the oven to check on these cakes. Let them bake the entire 25 minutes before opening the oven to check done-ness. The cakes will collapse if a sudden rush of cool air hits them before they are fully baked.
  12. Cool in pans for 1 minutes before removing to a wire rack to cool completely before assembling.
Vanilla Pudding Filling
  1. In a medium pot, combine the contents of the vanilla pudding package and the heavy cream.
  2. Prepare as directed on the package.
  3. Pour into a glass bowl and place in the refrigerator until set - about 2 hours.
Strawberry Filling
  1. In a large pan over medium, mix together the prepared strawberries, sugar, lemon zest, lemon juice, spices and vanilla.
  2. Using a potato masher, mash the berries until only small pieces remain but most are broken down.
  3. Stir & cook for 2 minutes.
  4. Remove about ¼ cup of the juice from the pan and place in a small bowl. Add the corn starch to the liquid and mix until smooth. Pour this mixture back into the berries and mix until incorporated.
  5. Cook strawberries another 1-3 minutes or until it has thickened.
  6. Remove from the pan into a glass bowl and place in refrigerator until cool - about 2 hours.
Whipped Cream Topping
  1. In the bowl of your stand mixer fitted with the whisk attachment, pour in the heavy cream.
  2. Turn mixer on medium-high and beat the cream for about 30 seconds.
  3. One tablespoon at a time, drizzle in the sugar. Mix in the extract.
  4. Continue to beat on medium-high until soft peaks form and the cream holds it shape.
Assembly
  1. Once the cake layers are cool, the cake can be assembled. Place one layer of cake on a cake stand.
  2. Spread a layer of strawberry filling across the top of the cake, leaving ½in of cake uncovered along the edge of the cake. You'll use about ⅓ cup of strawberry filling. Arrange sliced strawberries on top of the filling and gently press down.
  3. Fill a piping bag fitted with a Wilton 1M star tip with the vanilla pudding. Pipe a layer of pudding over the strawberries. Use an offet spatula to gently spread the layer smooth.
  4. Place the second cake layer, top side down, onto the filling and GENTLY press.
  5. Dust the entire cake and cake stand with powdered sugar.
  6. Place a generous amount of whipped cream on the top of the cake in the center.
  7. Zest a lemon over the top of the whipped cream and cake.
  8. Arrange 5-6 whole strawberries on edges of the whipped cream to garnish.
  9. Keep cake chilled until ready to serve.
  10. Serve cake slices with extra vanilla pudding, strawberry filling and whipped cream topping.
Notes
Recipe adapted from Mary Berry