Do you prefer cupcakes or muffins? I prefer cupcakes, while my children prefer muffins. But today I’m sharing a recipe for some spongy chocolate cupcakes with fine mascarpone cream. For Christmas I got a kilo of extra dark bitter cocoa, and in combination with fine mascarpone, its taste stood out even more. But basically you can choose the cocoa you want.

Yields about 16 cupcakes, depending on the size of the muffin mold.

Ingredients:

• 140g Schaer mix B flour
• 200g ground coconut sugar (cane sugar is also fine)
• 120ml kefir
• 120ml sunflower oil
• 2 tsp baking soda
• 40g cocoa
• 1 egg

In a bowl, mix the flour, sugar, baking soda and cocoa. Add the kefir, oil and egg into the mixture and whisk together. Please note that the batter should be very thin.

Heat the oven to 180C and prepare the muffin pan by inserting a paper muffin cup in each mold.

Divide the mixture into the paper cups and bake for 25 minutes or until a toothpick comes out clean.

Let cool completely.

Mascarpone cream:

• 1 cup of strawberries mixed with puree
• 250g mascarpone
• 100ml whipping cream 40%
• Sweetener

Add the puree to a medium sized saucepan, cook over medium heat and reduce by half. Cool completely.

Beat the mascarpone with sweetener in a bowl for about one minute, add the cooled strawberry puree and beat for another minute and finally add the whipping cream, beat to form a firm cream.

Pipe the cream onto the cupcakes and decorate with a strawberry dipped in chocolate.

And cake again. This time it was not for us, but for my friend’s daughter. I had to use not only gluten-free flour, but also lactose-free milk. For the cake’s base I usually stick to the classics, when I know that the  base lasts a few days. The request was a nut cake with chocolate cream and fruits –  ground nuts are used in the base to replace part of the flour.

• 6 eggs – separated
• 180g sugar
• 200g flour Schaer B mic
• 40g almond flour

Preheat oven to 180°C.

Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and granulated sugar together in a  bowl on high speed until stiff peaks form. Now, start mixing the egg yolks and oil carefully into the whites whisked to the lowest speed. Sift the flour to the egg mixture folding it in with a metal spoon.

Transfer to the prepared tin and bake for 30 minutes until a toothpick comes out clean.

Let the cake cool completely and cut into three individual parts with a long serrated knife.

Rapsberry cream:

• 500g rapsberries
• Sweetener
• 40g vanilla pudding powder
• Water
• 500g softened butter lactose free

First boil the raspberries then mix with a blender and sift through a fine sieve to get rid of the seeds.

Pour water into the raspberry juice – you should have a total of 300ml of raspberry liquid. Put about 60ml into a mug and mix with vanilla pudding. Start warming the remaining raspberry juice and add vanilla pudding while stirring and cook until thick. Allow to cool completely, then whisk the raspberry custard into the butter and sweeten to the desired sweetness. If you want, you can add color at this stage.

Vanilla cream:

• 250g lactose free butter
• 40 g vanilla puding powder
• Sweetener
• 300ml lactose free milk

Mix the vanilla pudding powder with 50ml of milk. Bring the other 250ml of milk to a boil. Slowly add milk with the vanilla custard powder to the warm milk and heat until the liquid thickens. Let cool completely.

Put the butter into bowl. Using a handheld or stand mixer with a paddle attachment, beat the butter with the pudding and sweetener until smooth.

Chocolate cream:

• 250g lactose free butter
• 40 g vanilla puding powder
• Sweetener
• 300ml lactose free milk
• Tablespoon of cocoa powder
• 100g melted chocolate

Mix the vanilla pudding powder in 50ml of milk. Bring the the other 250ml of milk to a boil. Slowly add milk with vanilla custard powder to the warm milk and heat until the liquid thickens. Let cool completely.

Put the butter into bowl. Using a handheld or stand mixer with a paddle attachment, beat the butter with the pudding and sweetener until smooth. Now we add melted chocolate and mix again for 1 minute.

Put the chocolate cream on the bottom layer of the cake. Cover the chocolate layer with a second layer of cake. and spread with rapsberry cream then cover the last layer of cake.  Let cool in the fridge for three hours.

Spread the vanilla cream over the cake and decorate with the rest of the rapsberry cream with pastry bag fitted with star decorator tip.

I had been preparing for this dessert for a long time, but I kept putting it off and putting it off. It looks very complicated and difficult, but the result is really worth a try. Don’t be afraid to give it a try. I promise you will be thrilled with the result!

Biscuits:

-80g Schaer Mix B flour

80g coconut sugar (cane crystal)

65g butter

Place the butter, sugar and flour in a bowl and mix until the mixture looks crumbly. Using your hands, bring the crumbly bits of dough together to form a single ball.

Put the dough between two sheets of parchment paper and roll out the dough until very thin, about 2-3 mm thick.

Refrigerate for 1 -2 hours or freeze for 30-45 mins.

Meanwhile, prepare the choux pastry:

• 300ml water
• 100ml vegetable oil
• 200g flour Schaer mix B
• 4 large or 5 small eggs

Put the water and oil  in a saucepan. Bring to a boil and add the flour. Stir until the mixture leaves the sides of the pan and begins to form a ball. If you’ve ever made this dough with classic flour, you will notice the difference. The ball is not so smooth and does not hold together well. It’s because of the absence of gluten, but don’t worry.

Remove from heat and let it cool.

Preheat the oven to 210 C.

Add the eggs 1 at a time, beating well after each addition. At this step it is good to use a hand blender. I know it sounds strange, but the dough gets processed much better. Gluten-free flour tends to make lumps, and the hand blender mixes the eggs and the dough well. Once the dough appears smooth and has the consistency of glue, it is ready.

Fit a pastry bag with a round 1cm tip and pipe the dough into 4,5 cm circles on a baking sheet lined with parchment paper.

Remove the craquelin dough from the freezer or fridge and cut 4,5 cm discs using a cookie cutter. Place the discs on top of the choux.

Bake for 35 minutes until browned and puffed.

Remove from the oven and, using a paring knife or chopstick, poke a small vent in the side of each pastry to help the steam escape. Let cool and split each piece through the middle, cutting horizontally with a serrated knife.

Filling:

• 250g mascarpone
• Sugar or other sweetener
• 100ml heavy cream 40%
• raspberry or currant jam

Beat the mascarpone with sweetener for 1 minute and slowly beat in the heavy cream. Whisk until thickened.

Apply jam to the bottom of the craquelin. Fill a piping bag with the mascarpone cream and apply to the jam. Place the top half of the craquelin on the cream filling.

I like pistachios, raspberries, white chocolate and mascarpone. Today’s choice of dessert was clear. The combination of all these ingredients is absolutely amazing and irresistible. I recommend using blanched pistachios to give the dough a beautiful green color.

Pistachio Sponge Cake:

• 4 eggs – whites and yolks separated
• 4 Tbsp sugar
• 3 Tbsp ground blanched pistachios
• 3 Tbsp flour Schaer mix B

Preheat oven to 200°C. Line a swiss roll tin with parchment paper.

Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the egg whites and granulated sugar together in a bowl on high speed until stiff peaks form. Now start mixing the egg yolks carefully into the whites at the lowest speed. Sift the flour and add the ground pistachios into the egg mixture, folding it in with a metal spoon.

Transfer to the prepared tin and spread evenly. Bake for 20 minutes.

As the cake bakes, place a thin, clean kitchen towel flat on the counter. Sprinkle with sugar. After taking the cake out of the oven, turn the cake onto the towel. Peel the parchment paper from the bottom of the cake. Roll up from the short edge using the towel, then cool on a wire rack.

Filling:

First, slowly heat one packet of frozen raspberries (if you want to sweeten it, you can do it now) and let almost all the liquid evaporate. Remove a tablespoon of liquid and set it aside.

Mascarpone cream:

• 250g mascarpone
• 100g melted white chocolate
• 50g sugar
• 100g heavy cream 40%

Place the mascarpone in a mixing bowl. With an electric mixer, whip the mascarpone for one minute. Add the sugar and melted chocolate and mix a little at a time until it is thoroughly incorporated. If you need, you can still add more sugar. Now add heavy cream and mix for another minute.

Unwind the roll. First spread the raspberry filling onto the cake, then apply the mascarpone cream and roll it up again. Use the leftover mascarpone cream to decorate.

A variation of the banana classic that I personally think is better. While I like mole cake a lot, I’m not exactly a banana lover. So I decided to replace the bananas with another fruit, and I had strawberries and raspberries on hand. It is a pity that it didn’t occur to me in the summer, because the fruit would taste 100% better, but it still satisfied my sweet tooth.

For a mold with a diameter of 26cm

• 100ml sunflower oil
• 50g cocoa
• 100ml water
• 150g ground coconut sugar (sugar)
• 100g almond flour
• 150g flour Schaer mix B
• 1/2tsp baking powder
• 1tsp baking soda
• 100g almond yogurt
• 2 eggs

Stir oil, water and cocoa well, bring to a boil and allow to cool. The liquid should slightly thicken.

In a bowl, mix dry ingredients and eggs. Start whipping in the chocolate mixture. Stir in the yogurt last.

Pour the batter into a greased mold and bake at 180 degrees.

After baking, let it cool completely.

Scoop out the middle part of the cake with a spoon, leaving a one-inch rim on the top and some on the bottom, and set the crumbs aside in a bowl.

Coconut Cream:

• 3 cans of coconut milk stored in the fridge at least overnight – You MUST buy canned full-fat coconut milk.
• sweetener (I used maple syrup)
• 70g grated chocolate

Open your can of coconut milk and scoop out the hardened coconut cream. Using a hand mixer, mix the coconut cream for one minute. Add your sweetener and mix for an additional minute, until smooth and creamy. Fold in the chocolate sprinkles.

Lay fruits down onto the hollowed out cake and distribute coconut cream over the fruits to form a mound.

Sprinkle the crumbs over the cream filling and gently press onto the mound.

Refrigerate the cake for at least 2 hours before serving.

Today I have one version of an amazingly spongy chocolate cake made with coconut flour. Butter and sour cream are used in the recipe, but fortunately, if you have a milk protein allergy, I have already tried Alsan margarine instead of butter and coconut yogurt instead of sour cream and the result was also very good, so these can be used as substitutes.

• 200g butter
• 50g cocoa powder
• 170ml water
• 150g ground coconut sugar (sugar)
• 100g coconut flour
• 150g flour Schaer mix B
• ½ tsp baking powder
• 1 tsp baking soda
• 100g sour cream
• 2 eggs

Melt the butter first, add cocoa powder and water, mix thoroughly, and set aside.

In a bowl, mix all the dry ingredients, then gradually pour the cooled mixture and mix into a smooth batter. Mix in the two eggs and sour cream. Let stand for a while, allowing the dough to thicken slightly. Pour into the pan.

Bake at 180 degrees for about 45 minutes (or, depending on how used you are to your oven, it is important to pull out a clean toothpick when done).

Immediately move onto a tray or plate and prepare the chocolate glaze:

• 200g chocolate
•   120ml 40% heavy cream

Heat the chocolate in a water bath and mix in the heavy cream until the two ingredients combine into a smooth, shiny chocolate mass.

Pour the glaze on the cake and sprinkle with coconut.

When I was a kid I liked an ice cream called winner. Today, when I was making strawberry ice cream for my children I remembered this ice cream. I immediately knew I had to try to make it. I took some ingredients from the fridge that I thought could be useful and I tried it. I’m very excited about the result. I don’t think it could have been better!

First we prepare caramel layer

• 5 tablespoon of coconut sugar (sugar)
• 90ml  heavy wipping cream
• 30g butter

In a small saucepan over medium heat add sugar. Stir constantly with a high heat resistant rubber spatula or wooden spoon. Once the sugar is completely melted add the heavy cream (be careful because the caramel will bubble when the heavy cream is added.)

Stir until the caramel is completly melted then add the butter. On low heat stir until the butter is melted. Remove from heat and stir  for 1 minute.

Transfer caramel layer into silicone mold and add peanuts.

Vanila layer:

• 180ml heavy wipping cream
• 4 tablespoon yogurt
• ¼ teaspoon vanila powder
• Maple syrup

Combine all the ingredients in a bowl and mix it, optimaly with a hand blender for 2 minutes.

Transfer vanila cream and put on top of the caramel layer and place it in the freezer, ideally overnight. Carefully pop the ice cream out of the molds and dip the frozen ice cream into melted chocolate.

At Christmas I shared a recipe for gluten-free snails with blueberries and pudding. The recipe was an incredible success in our home and caused an extraordinary interest in my website. Today I did again, but this time I changed the ingredients a little. I can’t decide which version is better and tastier, because for me the taste is perfect in both cases.

approx. 15 snails:

• package of dried yeast (7g)
• 150ml milk
• 30ml melted butter
• 100g sour cream
• 250g flour Schaer Mix B
• 90g rice flour
• 100g sweeteners (sugar, cane sugar, coconut ground sugar, rice sugar)
• peel from one chemically untreated lemon
• 1 egg
• 1 yolk

In a bowl, whisk together  flour, yeast, sugar, and lemon peel. Add sour cream, milk, egg, yolk, and melted butter. It is best to use the paddle attachment on your stand mixer for this step. Mix on low until all the ingredients are combined, then on medium for 2 minutes . Cover the bowl with a sheet of plastic wrap and rest until it has risen and doubled in size.

while the dough rises, prepare the pudding filling:

• 350ml milk
• 4 tablespoons sweetener (sugar, syrup)
• package of vanilla custard powder
• raspberries
• chopped chocolate or chocolate chips

Mix the vanilla pudding powder in 50ml of milk. Bring the the other 300ml of milk to a boil. Slowly add milk with vanilla pudding powder to the warm milk and continue to heat and mix until the liquid thickens. Let cool completely.

Preheat oven to 240 and put a roasting pan with one liter of water on the bottom of the oven. It is important to steam  the oven for a better gluten-free pastry.

Turn the dough out onto a lightly greased work surface. Roll it into a 20x30cm rectangle. Apply the pudding cream on the dough sprinkle with rapsberries and chocolate chips and roll.

Slice the dough into  15 pieces and place the „snails“ on the prepared baking sheet.

Mix 1 egg and brush egg over „snails“.

Bake for 15 minutes or until golden brown and Let cool on cookie rack.