Recipe: Chocolate Cake with Strawberries and Vanilla Whipped Cream

Chocolate Cake with Strawberries and Vanilla Whipped Cream

cake:
245g all purpose flour
400g sugar
80g cocoa powder
1,5 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
250ml buttermilk
115g butter (melted)
1 tablespoon vanilla extract
strawberry jam
fresh strawberries

vanilla whipped cream:
400g heavy cream
1 teaspoon vanilla paste
55g sugar
few drops of lemon juice

Preheat the oven to 180C (350F) degrees.
In a large bowl stir together flour, sugar, cocoa powder, baking soda and salt.
Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth.
Pour batter into two pans (I have 16 cm diameter and round) and bake on middle rack of oven for about 55 minutes. (Until toothpick inserted in centre comes out clean.)
Cool completely before frosting.
Apply strawberry jam on the op of one round cake and on the bottom of second one (between we will put whipped cream).
Prepare vanilla whipped cream.
In a bowl stir together heavy cream, sugar, few drops of lemon juice and vanilla paste. Whisk together on high speed.

Put half of whipped cream between cakes. On the top of cakes place rest of whipped cream and decorate with fresh strawberries.

Source: Tuna Cooking

Pumpkin Cakes Recipes For Your Children

Children love cakes. Here is one of the recipes to try at home for your kids!

Pumpkin Cakes Recipes

Ingredients:
1/2 cup of cooked fish*
1/2 cup of organic pumpkin, roughly-diced
1 tbsp of organic onion, finely-diced
1 clove of organic garlic, finely-diced
1/2-1 cup of organic breadcrumbs
1/2 cup of wheatgerm (optional)
1 organic egg white
3-4 tsp of organic extra virgin coconut oil/olive oil
1/4-1/2 cup of water

Method:
Heat up 1tsp oil in a small pot. Add in the onion and garlic and stir until cooked. Add in the pumpkin and cook for 3-5 minutes.

Then add in the water and let simmer under low heat for 10-12 minute or until the pumpkin is fork-tender and the water has been fully absorbed.

Take it off the heat and let cool.

When cooled, add in the rest of the ingredients; i.e. fish, breadcrumbs, wheatgerm and egg white and combine.

Add more breadcrumbs if needed.

Divide the mixture into 6-8 portions and pat it into burger shapes.

Meanwhile, heat up a under medium low heat. When heated, coat it with the rest of the oil and turn down the heat to low.

Place the patties gently into the pan. Fry, turning once, until golden brown, about 5 minutes on each side. Drain on kitchen towel and keep warm. Repeat the process until all patties are done.

Serve with a bowl of steaming rice to complete the meal.