Dessert

Prep Time: 15 mins | Cook Time: 45 mins | Yield: 10 slices

This soft and creamy, melt-in-your-mouth Vanilla Magic Custard Cake is a heavenly, triple-layered dessert that I promise you’ll love! This is the ultimate vanilla cake with an impressive custard-like vanilla filling and a light and fluffy top. A dense cake that will steal your heart!

I have been reading about magic cakes but never had a chance to try them. I started working from home a few weeks ago, and I thought it’s time to try the most talk about dessert. It’s true what people said about this dessert – it magically creates a luscious three-layered cake! The gorgeous golden crust, custard-like vanilla filling, and dense but a bit gooey bottom!

Ingredients

4 Eggs, separated
1/2 c. unsalted butter, melted and slightly cooled
1 and 1/4 c. (150 grams) powdered sugar
1 c. (115 grams) flour
2 tsp vanilla extract
powdered sugar for dusting
1 tbsp water
2 c. milk-lukewarm

How to make Vanilla Magic Custard Cake

Step 1: Prepare the oven. Preheat it to 325 degrees F. Then, lightly grease an 8 x 8-inch baking dish. Set aside.

Step 2: Beat the egg whites until stiff peaks form. Set aside.

Step 3: Beat the egg yolks with powdered sugar until pale yellow.

Step 4: Whisk the melted butter with tbsp water for approximately 2 minutes until evenly mixed. Add in the flour, mixing until evenly combined. Then, gradually beat in the egg whites about 1/3 at a time until all the egg whites are incorporated.

Step 5: Into the prepared pan, pour the batter. Place in the preheated oven and bake for about 40 to 60 minutes until the cake is hardly jiggly in the middle. Remember that the baking time varies depending on the oven used. I suggest beginning checking after 40 minutes. Tent the cake with aluminium foil, if the top of the cake browns rather pretty quickly before the minimum baking time (40 minutes).

Step 6: Remove the cake from the oven when done and let it cool completely. Once cooled, dust the cake with powdered sugar. Enjoy!

Nutrition Facts:

Serving Size: 1 slice, Serves: 10
Amount Per Serving: Calories 224, Total Fat 11.8g 15%, Cholesterol 98.8mg 33%, Sodium 67.5mg 3%, Total Carbohydrate 25.1g 9%, Sugars 14.9g , Protein 4.2g 8%, Vitamin A15%, Vitamin C0%

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

This is a fantastic dessert that is perfect all year round. Impressive apple crumbles tart with a delicate taste of custard filling. This Apple Crumble and Custard Tart has been one of my favourite go-to desserts for any occasion!

Ingredients

Pastry:

140 grams butter, chilled
200 grams plain flour
50 grams rolled oats
50 grams caster sugar
50 grams demerara sugar
1 Egg, beaten

Filling:

250ml milk
250ml double cream
1 teaspoon vanilla extract
100 grams caster sugar
8 Egg yolks
3 pink apples

How to make Apple Crumble and Custard Tart

Step 1: Prepare the oven. Preheat it to 160 degrees C.

Step 2: Combine the butter and flour until it resembles breadcrumbs. Add the oats along with the sugars and egg, then mix until you have formed a dough. Now, roll out the pastry on a lightly floured surface. Then, line a 20 cm tart tin and prick the base. Let the base chill for at least 30 minutes.

Step 3: Using greaseproof paper, line the case, then fill it with baking beans. Place in the preheated oven and bake for about 15 minutes. Take the beans and paper after and continue to cook for another 15 minutes. When done, take out of the oven, then adjust the oven temperature to 120 degrees C.

Step 4: Heat the milk and cream in a saucepan until scalding point before adding the vanilla.

Step 5: Place the egg yolks and sugar in a large bowl and whisk until pale. Gradually add the hot milk mixture, beating endlessly. Then, through a sieve, strain the mixture into a large jug, skimming off any froth. Now, into the pastry case, very carefully put the skimmed mixture. Bake in the oven for about 45 minutes. When done, remove from the oven and allow the tart to cool for at least 10 minutes. Do not forget to adjust the oven temperature to 180 degrees C.

Step 6: In the meantime, divide the apples into quarters, then finely slice the pieces using a mandolin. Drop the slices of apples right into the water with a juice of 1 lemon squeezed into it.

Step 7: Dry each apple slice once the tart has slightly cooled, then arrange the slice on top of the tart. Brush the top with melted butter and sprinkle with some demerara sugar. Put back in the oven and bake for 10 minutes more. When done, take the tart out and leave it to cool.

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 54 Bars

These Almond Bars are so good you’ll want extra to freeze for later. It’s a heavenly sweet treat with a shortbread-like texture and luscious almond glaze on top. This easy recipe is one in a million. No tweaking is required as it is perfect as is!

Ingredients

Bars:

3 ½ c. all-purpose flour
4 teaspoons baking powder
½ teaspoon kosher salt
1 c. unsalted butter, softened
2 c. granulated sugar
2 large eggs
1 teaspoon almond extract

Topping:

2 tablespoons milk (any variety)
1 c. sliced almonds

Glaze:

2 c. powdered sugar
½ teaspoon almond extract
2 tablespoons milk (any variety)

How to make Almond Bars

Step 1: Prepare the oven. Preheat it to 325 degrees F. Generously grease with butter or baking spray a sheet pan with about 18 x 13-inch size, then set aside.

Step 2: Place the flour, baking powder, and salt in a medium bowl. Mix well and set aside.

Step 3: Add the butter and sugar to a mixing bowl for about 3 to 4 minutes until light and fluffy. Add the eggs along with the almond extract and beat again until incorporated. Gradually add in the flour mixture, stirring until well mixed.

Step 4: Into the bottom of the prepared baking dish, press the dough, then smooth the dough using your fingers or pastry roller.

Step 5: On top of the dough, brush the milk using a pastry brush and sprinkle with sliced almonds. Lightly press the sliced almonds to the cake.

Step 6: Place in the preheated oven and bake for about 20 to 22 minutes until just done (we don’t want to brown the bars). Remove from the oven when done and allow the bar to cool for at least 5 minutes before slicing into bars. Let the bar cool a little more if it is too soft to cut. Then, place it on a wire rack to cool completely.

Step 7: To make the glaze, whisk the sugar with almond extract and milk. Drizzle the glaze over the cooled bars and let it set.

Notes:

1. Prep the bars as instructed and let the glaze set fully. Then, in a large gallon-sized Ziploc, place the bars in a single layer (in a bag, you can fit about a dozen bars). Feel free to add more bars, just separate them with wax or parchment paper. Place in the freezer. When ready to serve, thaw the bars first at room temperature.

2. You can cut the recipe in half to make 18 bars, but the baking time remains the same.

Nutrition Facts:

Yield: 54, Serving Size: 1 bar
Amount Per Serving: Calories: 120 | Total Fat: 5g | Saturated Fat: 2g | Trans Fat: 0g | Unsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 62mg | Carbohydrates: 18g | Fiber: 0g | Sugar: 12g | Protein: 2g

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep time: 30 mins | Cook time: 20 mins | Total time: 50 mins | Yield: 8 SERVINGS

This is a certified head-turner cake. An impressive, elegant dessert packed with fresh lemon flavour. This soft and spongy Lemon Cake Roll is filled with a heavenly creamy lemony filling that’s to die for!

INGREDIENTS

CAKE ROLL:

1 stick of unsalted butter, softened or slightly melted
1 c. cake flour, (sift before measuring)
1 1/2 tsp baking powder
4 large eggs
Zest of 1 lemon
1 c. sugar
1/2 tsp pure lemon oil or extract
1 tbsp fresh lemon juice
Powdered sugar for towel and cake
1 tsp pure vanilla extract
1/4 tsp salt

FILLING:

1 softened package cream cheese, 8 oz.
1 c. heavy whipping cream
Zest of 1 lemon
1 c. powdered sugar
1/4 tsp pure lemon oil
5 tsp fresh lemon juice

HOW TO MAKE LEMON CAKE ROLL

TO MAKE THE CAKE ROLL:

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: After lightly greasing a 15 1/2 x 10 1/2 x 1-inch jelly roll pan, line it with parchment paper. Then, grease and lightly flour the paper along with the inside edges of the pan.

Step 3: In a medium bowl, place the flour, salt, baking powder, and lemon zest. Stir well until combined.

Step 4: To the bowl of a stand mixer, place the butter and sugar. Beat for about a minute on medium speed until light and creamy. Then, add the eggs, vanilla, lemon oil, and lemon juice. Beat again for additional 2 minutes on medium speed until the mixture is very creamy and lemony. Now, add the dry ingredients and stir for 30 seconds or so until incorporated. Make sure not to over mix the batter.

Step 5: Into the prepared jelly roll pan, pour the batter. Place in the preheated oven and bake for about 15 to 18 minutes until spongy on top and a toothpick inserted in the middle of the cake comes out clean.

Step 6: When done, remove the roll from the oven. Then, take the cake out of the by running a knife around the edges of the cake roll. Onto a clean fuzz-free towel generously sprinkled with powdered sugar, invert the cake. Now, peel the parchment paper off and trim the hard edges off the sides of the cake using a sharp knife.

Step 7: With more powdered sugar, lightly sprinkle the surface. Then, beginning at the short end, roll the cake, towel, and all into a roll as tightly as you can. Set aside.

TO MAKE THE FILLING:

Step 8: Add the whipping cream to the bowl of a stand mixer. Beat on high speed until stiff peaks form, then transfer to a different bowl. Let it sit in the fridge while prepping the rest of the filling ingredients.

Step 9: To the same stand mixer bowl, add the cream cheese and beat on medium speed until light and creamy. Ensure all lumps from the cream cheese are gone. Then, add the powdered sugar along with the lemon zest, fresh lemon juice, and lemon oil. Beat again on medium speed until well mixed. Now, gently fold in the whipped cream with a spatula.

Step 10: Unroll the cake roll gently, then spread the filling on the surface and stopping around half an inch from the edges of the cake. Gently roll the cake with filling from the towel beginning with the short end, then sprinkle the rolled cake with powdered sugar.

Step 11: Using plastic wrap, tent the roll and place it in the fridge to chill the filling. When ready, remove it from the fridge and slice. Enjoy! You can also store any leftovers in the fridge.

NOTES:

1. Feel free to adjust the amount of lemon oil and lemon juice depending on your preference.

2. You can substitute the lemon oil with 1/4 tsp lemon extract. Or omit it totally if not available.

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

I love making this carrot cake roll. It’s fun to roll, unroll, fill, and roll again. It feels like creating a masterpiece. Plus, the cake is super moist made with fresh carrots, then stuffed with a heavenly cream cheese filling. This crazy tasty dessert is one of the most loved and best cakes you can make while having fun!

Ingredients

Cake:

3 large eggs
2 tablespoons vegetable oil
3/4 c. flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 c. granulated sugar
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 medium carrots, shredded

Filling:

6 tablespoons salted butter, softened
1 c. confectioners sugar
1 teaspoon pure vanilla extract
1 (8 ounces) package cream cheese, softened

Glaze Drizzle:

1/2 tsp vanilla extract
10-11 tablespoons Milk
3 c. confectioners sugar

How to make Carrot Cake Roll with Cream Cheese Filling

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using parchment paper, line a 15 x 10-inch jelly roll pan. Make sure to leave a bit of overhang on each side.

Step 2: Place the flour, cinnamon, baking powder, salt, ginger, nutmeg, and cloves in a medium bowl. Whisk to combine.

Step 3: Whisk the eggs and sugar in a large bowl until well combined. Then, add the vegetable oil along with the vanilla extract, and carrots. Mix again until everything is incorporated.

Step 4: Into a large bowl, pour the dry ingredients, and fold to mix.

Step 5: Mix the batter until just combined., then pour it into the prepared jelly roll pan, spreading the batter into an even layer. Place in the preheated oven and bake for about 12 minutes. When done, remove from the oven and take the cake from the pan using the overhang on the sides.

Step 6: On a large wood cutting board, lay the cake, then gently roll it lengthwise. Very carefully place the cake on a cooling rack to cool completely.

Filling:

Step 7: In a medium bowl, whisk the confectioners’ sugar, cream cheese, butter, and vanilla extract until smooth and creamy.

Step 8: Unroll the cake carefully, then spread the filling on the cake and save a little gap on all sides. Now, roll the cake again and tightly wrap it using a plastic cling wrap. Place in the fridge for at least an hour to chill the cake.

Step 9: To serve, whisk the glaze ingredients in a mixing bowl until smooth. Over the cake, drizzle the glaze. Slice and serve. Enjoy!

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep Time: 5 mins | Cook Time: 16 mins | Total Time: 21 mins | Servings: 12

I love these roll-ups! They are freaking easy and quick to whip up using only six ingredients. A tasty, simple breakfast idea made with flattened bread filled with cream cheese, and powdered sugar mixture then dipped in butter, and coated in cinnamon and sugar! A delicious breakfast on the go that is certified kid-friendly!

I am loving easy, and quick breakfast recipes that can also be a simple treat/dessert. They are very practical and crazy easy to whip up. And these fantastic cinnamon cream cheese roll-ups are not only a daring breakfast but are perfect as an after-meal dessert. I admit, I always run out of ideas on how to spice up our breakfast. So to find recipes like this is awesome! Try this very soon and include this in your favourite breakfast/dessert rotation.

Ingredients

1 loaf white bread thin slices
5 1/2 ounces cream cheese softened
1/2 c. powdered sugar
3/4 c. sugar
1 tablespoon cinnamon
1/2 c. butter melted

HOW TO MAKE CINNAMON CREAM CHEESE ROLL-UPS

Step 1: Start by cutting off the crust of the bread. Then, flatten the bread using a rolling pin.

Step 2: Place the cream cheese and powdered sugar in a small bowl. Whisk well until blended.

Step 3: Mix the sugar and cinnamon in another bowl, then set aside.

Step 4: Onto each flattened piece of bread, spread 1 to 1 1/2 tbsp cream cheese mixture. Then, roll the bread up.

Step 5: Into melted butter, dip each rolled bread, then into the cinnamon and sugar mixture. On an ungreased cookie sheet, place the roll-up. Do the same for the rest of the pieces of bread.

Step 6: When done, place the cookie sheet in a 350 degrees oven and bake for about 16 to 20 minutes until golden brown. Remove from the oven once done and serve the roll-ups warm. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 331 | Calories from Fat 117 | Fat 13g20% | Saturated Fat 7g44% | Cholesterol 34mg11% | Sodium 387mg17% | Potassium 83mg2% | Carbohydrates 46g15% | Fiber 1g4% | Sugar 20g22% | Protein 6g12% | Vitamin A 410IU8% | Calcium 169mg17% | Iron 2.1mg12%

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep time: 15 mins | Cook time: 1 hr 25 sec | Additional time: 3 hrs | Total time: 4 hrs 15 mins 25 sec

This is one of my favourite desserts. Always a hit and the star of the show. Cuban Flan or Flan Cubano is one of the most ordered/requested desserts in any Cuban restaurant. Everyone is crazy over the custard texture of this dessert, and it satisfies your sweet tooth without being too sweet. Every bite is pure heaven! So rich, even a small piece is more than enough. This delicate dessert is so easy to prep using pantry staples. It has an intense flavour which is a deal-breaker for some, but if you have not tried this yet, you should because I promise you’ll love every inch!

Ingredients

1 Can of Condensed milk
3 whole eggs
3 Egg yolks
Cinnamon pinch
Tsp of vanilla extract
1 c. of Whole Fat Milk
1 c. of sugar for caramel glaze

How to make Cuban Flan Recipe (Flan Cubano)

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Add the sugar to the pan and start caramelizing over a hot stove, mixing until the sugar liquifies. With the sugar glaze, ensure to coat the bottom and sides of the pan.

Step 3: In a food processor, blend the milk and the remaining ingredients. Pour this into the flan pan with the caramelized sugar. Put the lid on or tent with foil. Depending on your oven, cook the flan for about 1 minute 25 seconds in a bain-marie or a water bath. When a toothpick inserted in the flan comes out clean, your flan is done.

Step 4: Place the flan in the fridge for at least 3 hours or so. Run a knife through the side of the pan once the flan has completely cooled. On top, put a dish, then flip over the pan to remove the flan.

Note:

For this recipe, you can use a pie dish or any rounded dish. You just have to make sure to cover the flan when baking in the water bath.

Nutrition Facts:

YIELD: 12, SERVING SIZE: 1
Amount Per Serving: CALORIES: 164 | TOTAL FAT: 4g | SATURATED FAT: 2g | TRANS FAT: 0g | UNSATURATED FAT: 2g | CHOLESTEROL: 108mg | SODIUM: 64mg | CARBOHYDRATES: 28g | FIBER: 0g | SUGAR: 26g | PROTEIN: 5g

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep time: 20 mins | Cook time: 35 mins | Total time: 55 MINUTES | Servings: 16 or more

With real lemon flavour, incredibly light, and airy texture, this cake is by far one of the best you can make in a breeze! A super moist, heavenly cake to die for!

Ingredients

1 1/4 c. sifted all-purpose flour
1 1/2 c. sifted cake flour
1/2 tsp baking soda
1 1/2 teaspoons baking powder
1 tsp salt
1 1/2 c. sugar
2/3 c. vegetable oil
1/3 c. vegetable shortening at room temperature
1 teaspoon good quality vanilla extract
2 teaspoons pure lemon extract
3 large eggs
1 1/2 c. buttermilk
zest of two small or one large lemon, grated and finely chopped

Frosting:

4 c. icing sugar, powdered sugar
1 c. unsalted butter
1 teaspoon pure lemon extract
1 teaspoon minced lemon zest, optional
2 tablespoons milk, approximately

How to make Lemon Velvet Cake

Step 1: Grease two 9-inch round cake pans. Flour, then line the bottom with 2 circles of parchment paper.

Step 2: Keep the sifted flours, baking soda. baking powder, salt, and sugar aside.

Step 3: Beat the vegetable oil, shortening, vanilla, and lemon extract in the bowl of an electric mixer at high speed using the whisk attachment until light and fluffy. Add the eggs, beating one at a time in each addition. Then, fold in the lemon zest.

Step 4: Alternately fold in the dry ingredients and buttermilk. I do this with three divisions of dry ingredients and 2 divisions for liquid ingredients. Make sure to begin and ends with the dry ingredients. Also, do not over-mix the batter. Into the prepared cake pans, evenly divide the batter.

Step 5: Place in a 325 degrees F oven and bake for about 30 to 35 minutes until a toothpick inserted in the centre of the cakes comes out clean. Remove the cakes from the oven and let them cool in the pans for at least 10 minutes before reverting them onto wire racks to cool completely.

Frosting:

Step 6: Beat the icing sugar, lemon zest, and butter until sort of crumbly. Then, add in the lemon extract and a bit of milk. Mix well until smooth and fluffy. To create a creamy spreadable consistency, add only enough milk to the frosting.

Step 7: After the cakes are completely cooled, fill and frost the cake. If desired, garnish with candied lemon zest.

Candied lemon zest:

Step 8: Using a sharp vegetable peeler, remove the zest in long strips. Make sure to avoid as much white pith as possible.

Step 9: To a slow boil, bring a cup of water with a cup of sugar. Add pieces of lemon zest, then let the mixture boil for at least 15 minutes. On a wire rack, drain the lemon zest.

Step 10: Then, cut into strips when cool and roll in fine sugar.

Nutrition Facts:

Yield: 16

Amount Per Serving: Calories 538, Total Fat 26g, Saturated Fat 10g, Trans Fat 0g, Unsaturated Fat 15g, Cholesterol 69mg, Sodium 278mg, Carbohydrates 73g, Fiber 1g, Sugar 54g, Protein 4g

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.

Prep Time: 15 minutes | Cook Time: 10 minutes | Resting/Chilling Time: 6 hours | Total Time: 6 hours 25 minutes | Servings: 12 slices of cake

My daughter loves Tiramisu, and so do I. It’s a classic Italian no-bake dessert with amazing layers of coffee-soaked ladyfingers and astounding mascarpone cream. The fantastic custard-like cream is impressive! Follow these easy steps to make the best homemade Tiramisu with a straight five-star rating!

Ingredients

1 1/2 c. espresso (or strong coffee), room temperature
6 tablespoons golden rum divided
40 ladyfingers
6 Egg yolks (large)
3/4 c. granulated sugar
16 ounces mascarpone at room temp for 15 minutes
2 c. heavy whipping cream cold
2-3 tablespoons unsweetened cocoa powder to dust the top

How to make Tiramisu

Step 1: Mix 1 1/2 cups espresso with 3 tbsp rum in a bowl. Promptly dip half of the ladyfingers into the mixture, a piece at a time. Then, in the bottom of a 9 x 13-inch casserole dish, arrange the dipped ladyfingers in a single layer. Make sure to dip the ladyfingers only once on each side.

Step 2: Whisk the yolks and sugar in another rimmed medium glass bowl. Over a saucepan with simmering water, place the bowl. Steam, whisking for about 10 minutes over low heat until the mixture has a lighter colour and is a little thickened but not grainy when rubbing between the fingers. When done, remove from the heat and allow to cool a bit.

Step 3: Combine 16 ounces mascarpone with 3 tbsp rum. Beat in the warm yolk mixture using an electric hand mixer until well mixed.

Step 4: Place the cold heavy whipping cream in another bowl. Beat for approximately 3 to 4 minutes until stiff peaks form. Gently fold half of the whipped cream into the mascarpone cream using a spatula. Then, mix in the rest of the whipped cream until just combined. Make sure not to overfold to prevent it from becoming grainy.

Step 5: On the first layer of the ladyfingers, spread half of the cream. Dip the rest of the ladyfingers, then arrange and spread the rest of the cream. Place in the fridge overnight.

Step 6: To serve, dust the chilled Tiramisu with cocoa powder. Enjoy!

Note:

To help keep the steam and condensation out of the bowl, use a mixing bowl with a little rim around the edges.

Nutrition Facts:

Amount Per Serving: Calories 538 | Calories from Fat 342 | Fat 38g58% | Saturated Fat 22g138% | Cholesterol 271mg90% | Sodium 95mg4% | Potassium 98mg3% | Carbohydrates 37g12% | Fiber 1g4% | Sugar 13g14% | Protein 9g18% | Vitamin A 1446IU29% | Vitamin C 1mg1% | Calcium 109mg11% | Iron 2mg11%

Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.