Bergamot bundt cake with whipped coconut cream and lime zest

For the cake:

1/2 package (100g) cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
3 cups all-purpose flour
1 tablespoon vanilla extract
2 tsp baking powder
1 tsp baking soda
1 stick (100g) unsalted butter, softened
1/2 cup milk
Essential oil of bergamot for food use: a few drops


For whipped coconut cream:
300 ml full fat coconut cream
1 cup whipped heavy cream
1/2 cup sugar

Also
lime zest

Preheat your oven to 350 degrees F.
In a large bowl, whisk together flour, baking powder, soda. Set aside.
In a large mixing bowl of a stand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add few drops ssential oil of bergamot and beat well again.
With the mixer on low speed, add the dry ingredients. Increase the speed to medium, add the milk and cream cheese and beat for 2 minutes.
Pour the batter into prepared pan.
Bake for 40 minutes. Cool the cake for 10 minutes in the pan. Place a cake plate over the top of the pan and carefully flip it upside down. Cool cake completely.

How to make whipped coconut cream.

To extract the thick coconut cream from the can, refrigerate the can at least for a few hours so the fat can fully separate from the liquid (you can use the liquid for smoothies).
In a mixing bowl combine sugar, whipped heavy cream and coconut cream and whisk it with an electric hand mixer for few minutes.
Put the cream on top of the cake and decorate with lime zest.

~bon appetite~

Donuts with dark chocolate & licorice glaze

For the donuts:

3 teaspoons instant yeast
2 cups whole milk, warmed
1/4 cup sugar
4 to 5 cups whole wheat flour
2 large eggs
100 g unsalted butter, melted


For the glaze:
200g dark chocolate
2 teaspoons instant licorice
1 tablespoon heavy cream


Also:
3 tablespoons ground cinnamon
3 tablespoons cocoa powder

How to make:

In a medium bowl, mix together a pinch of sugar and about 5 tablespoons of the warm milk and then add the yeast. Let stand for 5 to 10 minutes, or until it has become bubbly. 

Put the flour into a large bowl. Add butter and the rest of the sugar, stirring until well-combined. Kneed everything with your hands until you get a smooth dough. Make a well in the centre. Add yeast mixture and eggs. Mix until well-combined. Drop mixture onto a floured surface. Knead for 10 minutes. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and set in a warm spot until it has doubled in size for about 45 minutes.
Remove the dough from the bowl and turn out onto a floured work surface. Kneed the dough again with your hands and then roll it out (about 4 cm thick). Cut 8cm circles with a biscuit cutter. Using a 4cm round cutter, cut out centre of each circle to form donuts.
Carefully put 2 to 3 donuts at a time in the hot grease (170°C are perfect) and cooking for 2 to 3 minutes on each side or until golden. Remove with a slotted spoon and drain on paper towels.

For the dark chocolate licorice glaze:

Melt the chocolate in a bowl suspended over a pan of simmering water. Add licorice powder and heavy cream and stir well until combine.

Once donuts are cool, dip them into the glaze to cover the tops. Allow glaze to dry and top with mix of cocoa powder and cinnamon (optional).

Hot chocolate with honey, cinnamon and whipped cream

Dark chocolate truffle tart with flax seeds

200 g dark chocolate, broken into pieces
400 ml double cream
1 tablespoon corn flour
2 egg yolks
1/2 cup flax seeds

In a saucepan, heat cream over medium heat just until steaming (do not boil). Remove from the heat. In a heatproof bowl, whisk egg yolks to blend. Gradually whisk in corn flour and about half of the hot cream in a thin stream. Whisk egg mixture back into pan. Cook over medium heat, whisking constantly, until slightly thickened, about 5 min (do not boil).
Remove from heat. Stir in chocolate until smooth. Pour into tart shell.
Chill until set, about 4 hrs.
Put flax seeds on the top of the chocolate tart.

~ bon appétit ~

Rose milk tea

150 ml water
1 tablespoon tea rose flowers
100 ml milk
1 tablespoon honey

Put the tea rose flowers into a teapot and pour the boiling water over. Leave for 10 minutes.
In a saucepan mix together milk, rose tea and honey and heat for few minutes over medium heat (do not boil).