Chocolate naked cake - Romantic Roses Decoration

I adore this combination on a cake! 
Naked layers of chocolate cake filled with mascarpone cream cheese frosting and a mix of fresh berries. Plus, on top of all that beautiful pale pink roses.
It's fresh , simple and romantic!

Enjoy the rest of the pics!
Have a great Friday everyone!

 Photo credit: Emi Trasnitu

Pound Cake with Berries - Vintage Look

Last Sunday we were invited by our friends for dinner at their place. It was a nice day with the right temperature so we ate outside on the terrace. As usual, I love bringing dessert so I made this delicious pound cake with mixed berries. On top , the light mascarpone frosting added the final and perfect touch to the cake. Everybody was really enjoying it and I must say I was the perfect ending to a great Sunday :)

Here is the recipe that I made.

INGREDIENDS:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
4 oz Philadelphia cream cheese, room temperature
2/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 tablespoons lime zest
1 cup frozen/ fresh mixed berries

Mascarpone cream cheese frosting:
4 oz Mascarpone, room temperature
4 tablespoons unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla extract

DIRECTIONS:
Preheat oven to 350°F. Butter a round  medium pan. Line the bottom of the pan with parchment paper and butter the parchment paper as well. Set aside.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In stand mixer, beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, throughly mixing each time. Add vanilla extract and lime zest, mixing until combined.

Pour flour mixture over the batter mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour. Lastly, gently fold in the berries.

Transfer batter to prepared baking pan. Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan.

In a stand mixer or large bowl, cream butter and cream cheese until smooth. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth. Beat in vanilla extract.

Carefully frost on top of the cooled poundcake and store in fridge until ready to serve.

Photo Credit Emi Trasnitu

Fig and honey cake

Happy name day to all  women named Maria! Especially to my dear mother!
Today I wanted to celebrate my mom with a nice and special cake with all the ingredients that she loves: figs, honey, nuts, cinnamon and mascarpone.

And so,  I decided to try this cake recipe which  is easy to make are really quick. But most of all, delicious!

Here is a recipe that I found and adapted specially for my mommy's taste . You can change the filling with ricotta, you can add raisins or add your favorite nuts. Feel free to improvise and let me know how it went :)

INGREDIENTS: 

For cake:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½  teaspoon baking soda
• ½ teaspoon salt
• 1 cup sugar
• 3  eggs
• ½ cup olive oil
• ¼ cup milk
• 3 tablespoons cinnamon
• 1 hand full of nuts

For filling:

• 1 ½ cups mascarpone cheese
• 3 tablespoons runny honey

To decorate:

• runny honey
• 4 big figs

INSTRUCTIONS:

Preheat the oven to 350 F/ 170 C and oil an 8-inch square pan.
To prepare the cake, whisk together flour, baking powder, baking soda , salt and cinnamon.
Combine sugar and eggs. Beat with an electric mixer a medium-high speed until fluffy, about 3 minutes. 

Reduce speed to low, and add olive oil and then milk in a slow stream.

Add flour mixture and stir just until combined. 

Rough fully chop the nuts and add half in the mixture.

Pour the batter into prepared pan and on top put the other half of nuts.

Bake for about 35 minutes or until  a knife inserted in the center comes out clean.

Let cool completely.

In a bowl mix mascarpone cheese with honey.

Cut the cake into 2 equals parts.

Arrange  one part on your cake stand and pour over the mascarpone mixture. Using a knife or a spatula spread it evenly.  

Add the second part of the cake on top.

Drizzle with runny honey as much as you like and then decorate it with quarters of figs.

PHOTOS BY Emi Trasnitu.