Ingredients:
Sponge cake:

• 6 eggs
• 300 g sugar (10.5 oz)
• 1 sachet vanilla sugar (1 tbs vanilla extract)
• 300 g flour (10.5 oz)
• 2 tsp baking powder
• 300 g ready caramel – applied in the end (10.5 oz)

Milk dressing:

• 1 liter of milk or 4 cups (3.5% fat)
• 750 ml whipping cream (unwhipped heavy cream) (3 cups)
• 250 ml of condensed (coffee) milk (10% fat) (1 cup)

Preparation:

1. Beat egg whites with sugar until firm add egg yolks one at a time and continue to mix to unite mixture.
2. Add the flour together with baking powder and mix with a large spoon or whisk.
3. Pour the mixture in a pan coated with butter and flour (35x20x6).
4. Place to bake in preheated oven at 200 C (390 F) for the first 10 minutes, then reduce temperature to 180 C (356 F) and bake for 20 minutes.
5. Allow to cool (but not too much, it should be lukewarm). Make holes using a toothpick all over the sponge cake.
6. In a meanwhile mix all types of milk with a spoon. All should be previously left at room temperature.
7. Flip lukewarm cake on a towel and put half of the mixed milk in the baking tray. Then put the inverted cake in the pan and pour over the remaining milk.
8. Leave to soak milk around 2 hours. Then cut in cubes, cover with foil and put in the refrigerator for several hours to cool well.
9. Top with liquid caramel.

If you want to prepare homemade caramel, there you go.

Ingredients:

• 200 g sugar (a little less than 1 cup)
• 200 ml heavy cream
• 20 g butter (1 tbs)
• a pinch of salt

Preparation:

1. Heat sugar and water on a medium heat until sugar is completely melted and caramelized. It’s very important not to add the other ingredients until sugar becomes reddish glassy and lump-free.
2. Remove from heat and add butter. Stir, return to heat and add previously warmed cream and a pinch of salt. Mix well and leave to simmer on medium heat for about 5 minutes.
3. Density and color of the caramel will depend on the length of cooking and the cooking temperature. If you cook it longer, you’ll get denser and darker caramel.

Picture Credit: Kuzhinadiakos

One of our family favorites

••Crockpot Garlic Parmesan Chicken Pasta••

Ingredients:
•1 (12 oz.) Bottle of Buffalo Wild Wings Parmesan Garlic Sauce
•2 lbs Boneless Skinless Chicken Breasts
•1 cup Milk
•8 oz. Cream Cheese, (Cut into Blocks)
•1 cup Shredded Parmesan Cheese
•12 oz. Pasta

Instructions:
•Place chicken in bottom of crockpot. Pour entire bottle of Parmesan Garlic Sauce over chicken.
•Fill Parmesan Garlic Sauce Bottle with milk and shake.
•Add milk and remaining sauce to crockpot.
•Add cream cheese cut into blocks.
•Add parmesan cheese and stir everything together to combine and coat chicken.
•Cook on low for 3-4 hours or high for 2-3 hours.
•Shred Chicken with two forks and return to crockpot, mix to combine in sauce.
•Cook pasta according to package and pour pasta into crockpot. Stir to combine and serve!

Credit: susanrecipe

For the crust:

• 200g (7oz) biscuits
• 1/3 cup + 1 tsp (80g) butter, melted

For the filling:

• 300g (10.5oz) blueberries, fresh or frozen
• 2 tablespoons (25g) Sugar
• 2 cups (450g) Cream cheese
• 2/3 cup (160ml) Heavy cream
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 cup (125g) Powdered sugar or less if your blueberries are very sweet
• 10g Gelatin powder
• 50ml Coldwater
• 7g gelatin powder + 35ml cold water
• 180g (6.5oz) blueberries, fresh or frozen
• 2 tablespoons (25g) sugar
• 70ml water

Directions:

1. In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.

2. In a small saucepan, heat blueberries, lemon juice, and sugar. until sugar is dissolved and the berries softened. Blend until smooth. Let cool.

3. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.

4. In a large bowl beat cream cheese until soft and smooth, add heavy cream, vanilla extract, and beat to soft peaks. Add chilled blueberry mixture and mix until smooth.

5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined.

6. Pour into the springform pan, spread evenly. Freeze for 1 hour while making the topping.

7. Blueberry jelly: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. In a small saucepan place 180g blueberries, water, and sugar. Cook over medium-high heat, stirring occasionally until the sugar is dissolved. Remove from heat, blend until smooth. Add bloomed gelatin and stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.

8. Refrigerate the cake overnight.

Credit: khoobsuratworld

Ingredients:

3 7-ounce packages cream cheese room temperature

1 cup – 3 sticks – unsalted butter room temperature

3 cups powdered sugar

1/3 cup seedlessstrawberry jam

3/4 cup chilled heavy whipping creamcake

4 cups cake flour

3/4 tsp salt

1/3 tsp baking powder

1/3 tsp baking soda

4 cups sugar

1 cup – 2 sticks – unsalted butter, room temperature

8 large eggs

2 tablespoons vanilla extract

1 cup sour cream

5 tablespoons plus 

1/3 cup seedless strawberry jam

2 1/4 pounds strawberries hulled sliced – about 

5 cups – divided

Method

frosting – using electric mixer beat cream cheese and butter in a large bowl until smooth stopping to scrape down sides of bowl beat in sugar and jam beat cream in medium bowl until peaks form fold whipped cream into frosting cover and chill until firm enough to spread  – about 2 hours -cake-  preheat oven to 320 butter and flour two 10 – inch cake pans with 3 inch high sides sift flour salt baking powder and baking soda into medium bowl using electric mixer beat sugar and butter until fluffy add eggs 1 at a time beating to blend after each addition beat in vanilla add sour cream beat 35 seconds add flour mixture in three additions beating to blend in between each addition divide batter between prepared pans bake cakes until tester inserted comes out clean about 40 minutes cool in pans on rack about 15 minutes run small sharp knife around pan sides then turn out cakes onto racks and cool completely using a large serrated knife cut each cake horizontally in half place one cake half cut side up on cake plate spread 3 tablespoons of strawberry jam over then 3 – 4 cups frosting Top with 3 – 4 cup sliced berries arranging in a single layer repeat two more times with cake layer jam frosting and berries top with remaining cake layer cut side down spread 3 cups frosting over top and sides of cake to coat completely spread remaining frosting over top and sides of cake stir remaining 1-3 cup jam to loosen spoon teaspoonfuls on to top and sides of cake then use back of spoon to swirl jam decoratively into frosting can be made 7 hours ahead cover with cake dome and refrigeratei added a few drops of red food coloring to make the frosting pinker also I omitted the jam swirled into frosting on the outside of cake.

Credit: cooking-all

• 

INGREDIENTS

FOR THE CAKE:
1 ½ cups (285g) granulated sugar
½ cup (118 ml) vegetable oil
3 large eggs
1 tablespoon (15 ml) pure vanilla extract
½ cup (118 ml) light sour cream
2 cups (280g) all-purpose flour
½ cup (55 g) natural unsweetened cocoa powder
1 tablespoon (5g) espresso powder (optional)
2 ½ teaspoons (9 g) baking powder
½ teaspoon (2 g) baking soda
1 teaspoon (5 g) salt
1 ¼ cup (355 ml) coffee

FOR THE FROSTING:
3 cups (689g) unsalted butter
1 ½ cups (167g) cocoa powder (natural unsweetened or dutch processed)
9–10 (1171 g) cups powdered sugar
3–4 tablespoons (44-58ml) heavy whipping cream
1 tablespoons (15ml) Rodelle pure vanilla extract
Pinch of salt

FOR THE GANACHE:
2 ounces (56g) dark chocolate
6 tablespoons (88ml) heavy whipping cream

INSTRUCTIONS

FOR THE CAKE:
Preheat the oven to 350°F. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare the bake even stripes if desired.
In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.
In a separate bowl, sift together the dry ingredients. Alternate half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Repeat with remaining ingredients. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes. Rotate your pans in the oven halfway through baking.Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.

FOR THE FROSTING:
Cut the butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter looks light in color. Next, beat the cocoa powder into the butter until well mixed.
Alternate adding 2-3 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Add pinch of salt as needed. Ensure all the powdered sugar is well combined and beat for 2-3 minutes before adding additional powdered sugar.
Once all ingredients have been added, whip for 3-4 minutes until the frosting is light and airy. If the frosting is too thick, add additional heavy whipping cream 1/2 tablespoon at a time.

FOR THE CHOCOLATE GANACHE:
In a microwave-safe bowl, combine the chocolate and heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool.

TO ASSEMBLE THIS CAKE:
Level the cake layer by removing any domes. Place a dollop of frosting on your cake board and place the bottom layer of cake over that.
Pipe the first layer of frosting, pipe in circles working outside edge to the middle. Spread evenly with an offset spatula. Add the second layer of cake and add the remaining frosting. Place the third layer of cake on top.
Use you offset spatula to press any excess frosting onto the edges of the cake. To finish, pipe the frosting along the outside edge of the cake using a large open round tip or a cake icer tip. Then use an offset spatula or icing smoother to create a smooth edge. Refrigerate the cake for 15-20 minutes.
Use a spoon or piping bag to drizzle the ganache along the edges of the cake. All the ganache to set completely. To pipe the rosettes on top, use a large piping bag, fill the piping bag with the remaining frosting and pipe the boarder of the cake.

CREDIT: CANFEITARIA BRASIL

Ingredients:

Golden Oreo Cake:

• 2 1/4 cups all-purpose flour
• 2 1/4 tsp baking powder
• 3/4 tsp salt
• 3/4 cup unsalted butter room temperature
• 1 1/2 cup granulated sugar
• 3 large eggs room temperature
• 1 1/2 tsp clear vanilla extract
• 1 cup milk room temperature
• 1 cup chopped Golden Oreos 10 regular cookies, 116g

Golden Oreo Buttercream:

• 6 large egg whites
• 2 cups granulated sugar
• 2 cups unsalted butter room temperature
• 1 Tbsp clear vanilla extract
• 10 Double-Stuffed Golden Oreo Cookie centers
• 3/4 cup Golden Oreo Cookie Crumbs from the 10 cookies above (20 separated cookies), crushed or pulverised and sifted
• Gold color gel

• 

White Chocolate Ganache:

• 3.75 oz white chocolate finely chopped
• 1.5 oz heavy cream
• white and/or violet color gel

Assembly:

• mini Golden Oreos
• chopped Golden Oreos

INSTRUCTIONS 

Golden Oreo Cake:

• Preheat oven to 350F. Grease and flour three 6″ cake rounds and line with parchment.
• In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
• Using a stand mixer fitted with a paddle attachment, cream the butter and sugar on med-high until pale and fluffy (about 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla. 
• Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Gently fold in chopped Oreos.
• Pour batter into prepared pans and bake for about 30 mins or until a toothpick inserted into the center comes out mostly clean.
• Place cakes on wire rack to cool for 10mins then turn out onto wire rack. 

Golden Oreo Buttercream:

• Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
• Place bowl over a pot with 1-2″ of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 5 mins)
• Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
• Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
• While buttercream is whipping, place oreo centers into a microwave-safe bowl. Heat in 10 second increments until you can stir them into a paste (make sure it’s not warm). Add this paste and the clear vanilla extract to the buttercream and whip until smooth.
• Remove about 1 cup of buttercream for dollops on top (more if you want to use this as filling as well).
• Add the Golden Oreo cookie crumbs to the remaining buttercream and whip until smooth.***
• Add a few drops of Gold color gel to the buttercream if desired.

White Chocolate Ganache:

• Place chopped chocolate and cream in a microwave-safe bowl. Heat in 5-10 second increments, stirring in between, until smooth and combined. Add a tiny bit of violet color gel and few drops of bright white color gel to lighten if desired (I did – See this post for more details). Set aside to thicken and cool completely.

Assembly:

• Place one layer of cake on a cake stand or serving plate. Top with about 2/3 cup buttercream and sprinkle with chopped Golden Oreos if desired. Repeat with the remaining layers. Do a thin crumb coat all over the cake and chill for 20mins.
• Frost and smooth the outside of the cake with the remaining buttercream. Chill for 30mins until firm.
• Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. Fill in the top of the cake with more ganache and spread evenly with an offset spatula. Allow to set for a few minutes.
• Pipe rosette dollops of the white buttercream on top, slightly separated, using a 1M piping tip. Place a mini Golden Oreo in the center of each dollop if desired.
• Pipe smaller dollops of the cookie frosting in between the red ones using a 4B tip. Fill in the top and decorate the bottom with crushed Golden Oreos if desired.

CREDIT: Confeiteriaexpert_Ofc

Ingredients

• 1 and 3/4 cups (219g) all-purpose flour 
• 3/4 cup (62g) unsweetened natural cocoa powder*
• 1 and 3/4 cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder (optional)*
• 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
• 2 large eggs, at room temperature*
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) buttermilk, at room temperature*
• 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)*

Chocolate Buttercream

• 1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners’ sugar
• 3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)*
• 3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• optional for decoration: semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
2. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
3. Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)
4. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
5. Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
6. Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
7. Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
8. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

CREDIT: Canfeitaria Receitas

Ingredients :
1 (18.25-ounce) box white cake mix
1 (3-ounce) box strawberry-flavored instant gelatin
1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
4 large eggs
½ cup vegetable oil
¼ cup water
Strawberry cream cheese frosting, recipe follows
Strawberry Cream Cheese Frosting
¼ cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
½ teaspoon strawberry extract
7 cups confectioners’ sugar
Freshly sliced strawberries, for garnish, optional

Directions :
Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in ¼ cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners’ sugar, beating until smooth.
Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Enjoy

CREDIT: @nao2748