• english recipes
  • Decorated Nutella mini tarts

    Decorated Nutella mini tarts

    I prepared the decorated Nutella mini tarts for my boyfriend’s birthday.
    He loves Nutella! He loves dragons!
    So i decided to combine the two things together.
    I made 4 decorated tarts, to be sure he had a little bit of assortment. I made two tarts with lovely heart shapes and one with an reindeer, but guess what?
    He chose the dragon, needless to say!
    I made the reindeer tart for me. Honestly there are two teories about this cutter, someone says is an elk, someone an octopus (if you look it upside down).
    Was that possible that with my “obsession” with reindeers I wanted to see a reindeer where there was no one? 😛
    Anyway reindeer, elk or octupus this cutter is really cute!
    But the best is of course the dragon XD
    These decorated Nutella mini tarts are really easy to do. You just need to do a shortcrust pastry and do a blind baking, then cook some shaped biscuits to decorate the tart and finally fill it with Nutella. 3 simple steps for an amazing result.
    Let’s start cooking!

  • english recipes
  • Inverted cupcakes with a cream cheese heart

    Inverted cupcakes with a cream cheese heart

    The inverted cupcakes are born from a funny question: what would happen if the typical cupcake frosting weren’t on the top of the cupcake but instead somewhere else?
    In fact if you look at them, they look like regular muffins, but they hide a secret.
    The cream cheese.
    But where is it?
    Inside of them!!!
    That’s why I called them inverted cupcakes. They are cupcakes in all respects, they have the typical sponge, the cream cheese. They are just….inverted.
    The cream cheese is inside, cooked with the sponge.
    When you will open them, you will find a soft, sweet and creamy heart that awaits to be eaten. A mellow heart that contrasts with a crunchy and buttery golden surface.
    They are really easy and fast to be prepared, you just have to be a little bit patient to put one spoon of cake-mixture, one spoon of cheese cream and again one spoon of mixture.
    This easy way you will have perfect inverted cupcakes with a cream cheese heart!!!!

  • english recipes
  • Coconut mini-volcanoes – brazilian cakes (light and funny)

    Coconut mini-volcanoes - brazilian cakes (light and funny)

    This is not a recipe of mine, i took this recipe from Fernanda’s blog Sabor Brasil.
    The original cake is this: Bolo gostoso com cobertura de coco, if you look at the photos you can see that the result is totally different, i took a cake and turned it into little and funny volcanoes.
    I think that the best way to pay homage to a recipe is to give your interpretation, so i’m giving mine!
    I promised myself to not change too much this brazilian cake, but i could not resist.
    i added lemon and vanilla, to adapt it to the italian taste, i changed butter with margarine, i put only two eggs instead of three.
    ok, i must admit, i changed a lot of things, also the shape, thing that made this little cakes really funny!
    i used little bundt moulds with a flat top (a sort of sweet crater), where i put the coconut, they really look like mini-volcanoes which erupt white and delicious lava.
    the biggest change that i made from the original recipe is probably the coconut covering. i reduced the quantity of milk and increased the quantity of coconut so the mixture could be wet but not too much. the original recipe suggested to serve the cake inside of a baking pan because the cake should be really wet. this is of course wasn’t possibile with pastries, that’s why i changed the covering.
    i really liked this mini-vulcanoes. they have a different shape from the classic muffin/donuts/bundt cakes, and they also have an interesting taste. the cake itself is soft and light (only 50 gr of butter or margarina for 18 brazilian cakes) , the filling is sweet, mellow and crunchy at the same time.

  • english recipes
  • Cathedral shaped cake with multicolor top

    Cathedral shaped cake with multicolor top

    I made the cathedral shaped cake for my best friend’s birthday.
    I wanted to do something different, and I’m not a cake-design’s fan. So decorated cakes were not an option.
    I had this fantastic cake mould by Silikomart which is an italian factory specialized in silicone moulds, but you can easily find something similar by Nordic ware (even if in aluminun or some kind of metal).
    It has the shape of a cathedral, really weird shape for a cake, but i like weird stuff!
    So i did this cake, with a quite normal buttery base ( i already tried this before to know if it fitted with the mould), the added the mixed berries to the dough.
    And a little magic happened…also helped by luck.
    The chance wanted that the mixed berries were so sour that i had to cut them in the middle and add some sugar. It was this little trick that turned the cake into something fantastic and spectacular.
    The berries thanks to gravity force did sink in the dough and when i turned the cake upside down they were shining on the surface, in all their splendour.
    The sugar I added did candy them, so they were lucid, bright and full of colours.
    The cathedral cake looked like a multicolor painting. I did whisper “ohhhhh” when I pulled it out the mould.