Good Food Every Day

Russian Napoleon Cake (Napolyeon Tort)
Prep: 40 mins Cook: 80 mins Chill: 7 hrs Total: 9 hrs Servings: 9 servings

Ingredients

For the Pastry Layers:
2 ounces (1/4 cup) unsalted butter, softened
1 tablespoon granulated sugar
1 cup sour cream, at room temperature
2 large egg whites, at room temperature, stiffly beaten
1 tablespoon vodka
1 pinch kosher salt
2 1/2 cups (180 grams) all-purpose flour

For the Custard Filling:
5 cups whole milk
10 large egg yolks, at room temperature
1 large egg white, at room temperature
2 1/2 cups granulated sugar
6 tablespoons all-purpose flour
8 ounces (1 cup) unsalted butter
1 tablespoon pure vanilla extract

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Champagne Cupcakes with Champagne Truffle Filling
Prep Time: 1 hr 15 min Cook Time: 15 min Total Time: 1 hr 30 min, plus cooling Yield: 12-14 cupcakes

Ingredients

2 cups (480ml) champagne

Champagne Truffle Filling
8 oz white chocolate chips
1/4 cup (60ml) champagne reduction, above
1/4 cup (60ml) heavy whipping cream

Champagne Cupcakes
1 1/4 cups (163g) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
6 tbsp (84g) unsalted butter, room temperature
3/4 cups (155g) sugar
1 1/2 tbsp vegetable oil
1/2 tsp vanilla extract
2 large eggs
1/2 cup (120ml) champagne reduction, above
2 tbsp (30ml) milk

Champagne Frosting
3/4 cup unsalted butter, room temperature
1/4 cup shortening
4 cups (460g) powdered sugar
4 tbsp champagne reduction, above
1/8 tsp salt

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Almond Cream Cake
Prep Time: 1 hour 15 minutes Cook Time: 20 minutes Total Time: 1 hour 35 minutes Yield: 12-14 slices

Ingredients

Almond Cake Layers
2 1/2 cups (325g) all-purpose flour
1 tbsp baking powder
½ tsp salt
3/4 cup (168g) unsalted Butter, room temperature
2 tbsp vegetable oil
1 3/4 cups (362g) sugar
6 large egg whites, room temperature
1 cup plus 2 tbsp (270ml) milk, room temperature
1 tbsp almond extract

Almond Whipped Cream Cheese Frosting
20 oz (565g) Cream Cheese, room temperature
2 cups (480ml) heavy whipping cream, cold
1 1/2 cups (173g) powdered sugar
4 tsp almond extract
Sliced almonds, crushed

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Gluten-Free Tres Leches Cake
Prep Time 20 minutes Cook Time 30 minutes Chill Time 4 hours Total Time 50 minutes

Ingredients
2 cups (192g) blanched almond flour
½ cup (57g) tapioca flour
½ cup (65g) coconut flour
¼ cup coconut sugar
2 teaspoons baking soda
1 teaspoon sea salt
1 cup dairy-free milk, warmed slightly
¼ cup (50g) melted coconut oil
¼ cup (84g) pure maple syrup
1 teaspoon apple cider vinegar
3 large eggs room temperature, replace with flax eggs for vegan version
2 teaspoons vanilla extract

For the milk topping
½ cup Evaporated Coconut Milk
½ cup Sweetened Condensed Coconut Milk
1 can Coconut Whipping Cream chilled in the refrigerator overnight
Fresh strawberries to garnish

Instructions
Preheat oven to 350ºF and lightly grease an 8x8” square baking pan with coconut oil.
In a large mixing bowl, combine the almond flour, coconut sugar, tapioca flour, coconut flour, baking soda, and salt and whisk thoroughly. Form a well in the center of the dry ingredients.
In a separate bowl, whisk together the dairy-free milk, coconut oil, maple syrup, eggs, apple cider vinegar, and vanilla extract.
Pour the liquid ingredients over the dry ingredients and whisk to combine.
Pour into the pan and spread the batter evenly.
Bake for about 30 minutes, or until a toothpick inserted comes out clean and the cake springs back when pressed with a fingertip. Let cool completely.
Once cool, use a skewer, toothpicks or a fork to make LOTS of holes in the top of the cake. When you think you have enough, make more! You want the milk to really soak into the cake and if you don’t have enough holes, it will only soak into the top layer.
In a separate bowl or liquid measuring cup, whisk together the evaporated coconut milk and sweetened condensed coconut milk. Pour evenly over the cake, spreading as necessary to the edges.
Cover and refrigerate for at least four hours.
When you’re ready to serve, whip the Coconut Whipping Cream according to the directions on the can and spread evenly over the cake. You can also do this before you put it in the fridge, but I find the whipped coconut cream is best freshly whipped.
Garnish with fresh strawberries (or any other fresh fruit) and serve!

Recipe Notes

For the vegan version, replace the eggs with flax eggs. To make three flax eggs, combine 3 tablespoons of flax meal with ½ cup water. Whisk together and let gel for 10 minutes before using.

Raspberry Rose Coffee Cake
Prep Time: 1 hour Cook Time: 50 minutes Total Time: 1 hour 50 minutes Yield: 12-14 slices

Ingredients

STREUSEL
1/4 cup (33g) all-purpose flour
1/4 cup (112g) packed brown sugar
1/2 teaspoon cinnamon
2 tbsp (28g) unsalted butter, melted

FILLING
8 oz (226g) cream cheese, room temperature
1/4 cup (52g) sugar
1 large egg white
1/4 tsp rose water
1/2 tsp vanilla extract
1 cup (115g) raspberries, cut in half
Pink gel icing color

COFFEE CAKE
1 1/2 cups (195g) all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup (112g) unsalted butter, room temperature
3/4 cup (155g) sugar
6 tbsp (86g) sour cream
5 tbsp (ml) milk
1 large egg
1 large egg yolk
1 1/2 tsp vanilla extract
1 cup (115g) raspberries, cut in half

GLAZE
3/4 cup (86g) powdered sugar
1–2 tbsp milk
1/2 tsp vanilla extract
1/8 tsp rose water
Pink gel icing color

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Caramel Cake
Prep Time30 minutes Cook Time22 minutes Servings12

Ingredients

Caramel Cake
2 ⅔ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
½ cup vegetable oil
½ cup unsalted butter softened
1 cup granulated sugar
⅔ cup light brown sugar packed
1 tablespoon vanilla extract
4 large eggs room temperature
1 ¼ cups buttermilk room temp

Caramel Frosting
1 cup dark brown sugar packed
1 cup light brown sugar packed
1 cup unsalted butter cut into tablespoons
½ teaspoon fine sea salt
⅓ cup evaporated milk
⅓ cup heavy cream
2 cups powdered sugar sifted
1 teaspoon vanilla extract

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Chocolate Macaroon Cake-GF
Yield 10 servings

Ingredients
Cake:
1 cup virgin coconut oil, melted, cooled, plus more for pan
1/4 cup unsweetened cocoa powder, plus more for pan
1 cup skin-on almonds
8 ounces semisweet or bittersweet chocolate, chopped
1 teaspoon kosher salt
1/2 cup unsweetened shredded coconut
6 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup (packed) light brown sugar
2 teaspoons vanilla extract

Ganache and assembly:
4 ounces semisweet chocolate, chopped
1 tablespoon plus 1 teaspoon light agave nectar or pure maple syrup
Pinch of kosher salt
1/2 cup unsweetened coconut milk (from a very well shaken 13.5-ounce can)
2 tablespoons unsweetened coconut flakes
1 tablespoon sliced almonds
1 teaspoon granulated sugar

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Berry Chantilly Cake

Ingredients

3/4 cup unsalted butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/3 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk

Frosting:

16 ounces mascarpone cheese
16 ounces cream cheese, softened
3 cups confectioners’ sugar
2 cups heavy whipping cream
2 teaspoons vanilla extract

Filling:

2/3 cup seedless strawberry jam
2 cups each fresh blueberries, raspberries and sliced strawberries, plus more for decorating, if desired

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Chocolate Spider Cake
The best spider cake recipe you’ll find on the web.
Prep Time 1 hr 30 min Cook Time 50 min Servings 8-10

Ingredients:

For the Chocolate Frosting
1/3 cup heavy cream
6 ounces semi-sweet chocolate

For the Spider Cake
1 cup all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1/2 cup (1 stick) butter, melted
1 teaspoon vanilla
1 egg
8 candy eyeballs
1 cup chocolate sprinkles
16 chocolate sticks, or chocolate-covered biscuit sticks

Directions:

For the Chocolate Frosting
Step 1 - Combine heavy cream and chocolate in a small microwave-safe bowl. Heat for 45 seconds; stir. Return to the microwave and heat again for 20 seconds. Let mixture stand for 2 minutes, then whisk together until smooth. Place in refrigerator to firm to spreading consistency, about 1 hour.

For the Spider Cake
Step 2 - Preheat oven to 350°F.
Step 3 - Combine the first six ingredients in a bowl and whisk together. Add milk, melted butter and vanilla. In the bowl of an electric mixer, beat on low until combined. Scrape down the bowl and add the egg; beat again until well incorporated.
Step 4 - Line cupcake tin with one paper liner and fill it 2/3 full of batter. Grease and flour a 2 1/2 quart ovenproof bowl (can use stainless steel) and pour remaining batter into bowl. Bake cupcake for 12-15 minutes, or until center springs back when pressed. Bake cake for 45-50 minutes, or until toothpick tester comes out clean.
Step 5 - Allow cupcake and cake to cool on a wire rack.

Step 6 - Place chocolate sprinkles in bowl. Cut cupcake in half and cover top portion with chocolate frosting (discard or eat the other half of the cupcake!). Place 8 candy eyeballs on top of frosting. Use a spoon to cover the cupcake with chocolate sprinkles; gently shake off excess and set aside.
Step 7 - Place cake on a large serving platter. Cover the bowl-shaped cake with chocolate frosting and then cover the frosting with chocolate sprinkles. Use frosting on the back side of the cupcake (spider head) to attach it to the round cake.
Step 8 - Gently insert three chocolate sticks standing upright on either side of the spider’s body. Use leftover frosting to attach an additional chocolate stick onto each upright chocolate stick, creating segmented spider legs. Insert two short chocolate stick “legs” on either side of the spider head. Use frosting to attach two additional short chocolate sticks to the legs, creating segmented front legs.
Step 9 - Slice and serve, but only once your guests have had time to appreciate your creation.

COCA-COLA SHEET CAKE
Yield: 24-30 SERVINGS

INGREDIENTS:

CAKE:

2 cups all-purpose flour
1 1/3 cups granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon instant coffee granules (optional)
1/2 cup vegetable oil
1 cup cola (not diet)
1/3 cup buttermilk (regular or low-fat)
1 teaspoon vanilla extract

FROSTING:

1/2 cup unsalted butter, diced
1/4 cup unsweetened cocoa powder
1/3 cup cola
1/2 teaspoon instant coffee granules (optional)
1 teaspoon vanilla extract
Pinch of salt
2 cups powdered sugar
Chopped pecans or walnuts for topping

DIRECTIONS:

Preheat oven to 350°F. Spray a 10x15 sheet cake pan with cooking spray (I like the kind with flour).
Whisk flour, sugar, cocoa, baking soda, salt, and coffee granules in a large bowl. Set aside.
Whisk oil, cola, buttermilk, and vanilla in a measuring cup. Stir wet ingredients into dry and stir until just blended and smooth.
Pour batter into prepared pan. Bake for about 15-22 minutes until a toothpick comes out clean 2” from the edge of the pan. The cake will somewhat spring back when touched.
As soon as the cake comes out of the oven, make the frosting. Heat the butter, cocoa, cola, and coffee granules in a small saucepan until it boils and the butter is melted. Remove from heat and stir in vanilla, salt, and powdered sugar. Pour evenly and carefully over cake, spreading as needed. Sprinkle with chopped nuts.
Cool completely before serving. Store loosely covered on counter or in refrigerator for up to 3 days.