Four dessert recipes for all tastes

Three sweet recipes to try which one inspires you the most.

You have to choose between orange-flavored truffles, donuts with icing of maple syrup and a classic Mexican cake.

Chocolate truffles with orange

Chocolate truffles are one of the most classic sweets. Classic but not boring.

And this recipe from the blog thecookinyou.gr is ideal if you are looking for a delicious and easy recipe, since it contains only 2 ingredients. You can of course add anything else you can imagine. Walnuts, grated biscuit, dried fruit. Once frozen you can decorate them with truffle, cocoa, white chocolate or whatever you can think of!

Ingredients (for about 25 truffles):

400 grams of couverture
220 ml sour cream (35% fat)
Zest of one orange

Implementation:

Step 1: Prepare the materials.

Heat the cream in a saucepan (not to boil) and add the orange zest. Cut the chocolate into small pieces and add it to the cream. Leave for 3 minutes and then stir until the couverture melts.

Cover with cling film, making sure it touches the surface of the mixture and leave in the fridge for about 2 hours.

Step 2: Make the chocolates.

Lay non-stick paper on a large tray or baking tray. With a teaspoon, take a little of the mixture and, wearing gloves, make small balls. I place each ball on the baking tray.

Leave in the fridge for 15 minutes to stabilize or enjoy them straight away!

Donuts with icing of maple syrup

Donuts have a special place in our hearts as they are the perfect dessert for our breakfast or to accompany our coffee. And of course you can not resist them and eat only one.

If you have the same fondness for donuts, it’s time to learn how to make them yourself in your kitchen. The following recipe for donuts with maple syrup icing is exactly what you need!

Materials:

3 1/2 cups flour for all uses
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
a little salt
1 cup granulated sugar
2 eggs
1/3 cup butter, melted
1 teaspoon vanilla
1 teaspoon lemon zest
1 cup sour cream
oil for frying
For the icing:

3 cups powdered sugar
3 tablespoons maple syrup
1/2 teaspoon vanilla
3 tablespoons butter
3-4 tablespoons milk

Implementation:

In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

In a medium bowl, using a mixer, beat the eggs, sugar, vanilla and lemon zest until white and thickened. Slowly add the melted butter and beat until smooth. Add half the cream and beat well to combine. Add the rest of the cream and beat until completely homogeneous.

Pour the liquid ingredients into the solids bowl and use a spatula to mix until combined.

Spread the dough with a spoon on a large piece of plastic wrap and wrap it tightly. Put the donut dough in the fridge for at least an hour or overnight.

When you are ready to make the donuts, heat a saucepan with enough oil (enough to cover the donuts) at a moderate temperature of 200 degrees.

While your oil is warming, lightly flour a work surface and spread the donut dough. Sprinkle with a little flour and open it to a thickness of about 2 cm. Using a donut cutter, cut the 12 donuts.

Once the oil is warm, gently place 2-3 donuts at a time in the oil to cook. Once the donuts are floating on top, let them bake for about 1 minute before turning them over and frying for an extra minute on the other side.

Once cooked, take them out of the pot, using a slotted spoon to drip the excess oil into the pot. Place the cooked donuts on a grill to cool and drip all the excess oil.

Let them cool for a few minutes before dipping them in the icing.

For the icing:

Put the butter in a saucepan over medium heat to melt. Once melted, raise the temperature slightly until golden brown. Remove from the heat and transfer to a mixing bowl.

Add the icing sugar, vanilla, maple syrup and 2 tablespoons milk. Beat all the ingredients together until smooth. If the icing is too thick, add the extra milk, 1 tablespoon at a time.

Once the donuts have cooled a bit, dip 3/4 of the donuts in the icing, and return the iced donuts to the grill.

Let the donuts sit for about 10 minutes, so that the icing stabilizes just before serving.

Tres Leches with a twist or how to add a touch to the classic Mexican cake

We have said before that there is no better companion for your morning – or even afternoon – coffee than a little cake.

But if you are tired of your classic cakes, we have the perfect recipe. And not for any cake but for Mexican cake! The tres leches cake, which takes its name from the three milks that are required for its preparation, you may know.

Here you will see it with a small variation that makes it even more wonderful. The addition of alcohol!

Materials:

For the cake:

4 large eggs, divided into yolks and whites
3/4 cup sugar
1/2 cup whole milk
1 1/4 cup flour for all uses
2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon vanilla extract

For the tres leches mixture:

1 can of evaporated milk
1 can of condensed milk
1 cup whole milk
Or a cup of rum
Or a cup of espresso
1 teaspoon cinnamon
1 teaspoon vanilla
Or a teaspoon of cardamom
Or teaspoon of salt

For the meringue:

120 grams of egg whites
a little salt
1 teaspoon vanilla extract
120 grams of granulated sugar
120 grams of powdered sugar

Implementation:

Preheat the oven to 200 degrees. Beat the flour, baking powder and salt in a small bowl. Using the mixer, beat the egg whites and when they “set” slowly add the sugar and then add the yolks one by one. Add the milk, vanilla and then the sifted flour. Grease a baking tray well with butter. Put the dough and put it in the oven for about 30 minutes or until you see that it is not wet ..

Mixture with milk:

Using a blender, mix all the ingredients for it until fully incorporated. Using a toothpick, make small holes in the top of the cake, about 1 inch by 1 cm, until you have covered the entire top of the cake with holes, making sure that the toothpick reaches the bottom of the pan. Slowly pour the mixture into the cake 1 cup at a time, waiting for the liquids to be completely absorbed before moving on to the next cup. Refrigerate the soaked cake for at least 4 hours, but preferably overnight. When you are ready to serve it, put the cake on a plate and put the meringue.

Meringue:

Beat the egg whites, salt and vanilla on medium speed with the mixer wire until fluffy. Slowly add the granulated sugar and continue beating with the mixer. Once the mixture is fluffy, try it with a teaspoon to see if the sugar is completely dissolved. When the mixture is ready, add the icing sugar and beat for another 10-20 seconds in the mixer until the mixture is homogeneous. Use a cone to put the meringue on top of the cake.

Enjoy!

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