This cake is so loved that it has several names. I have learnt to know it under the name “Saras Kokosrutor”, so I usually use that name. I made it without gluten, so everyone at work could enjoy it.

Recipe is retrieved from http://bakochdessert.se/recept/visa-recept/karleksmums-at-alla

Sponge cake:

6 dl gluten free flour mix

4 tea spoons baking powder

4 tea spoons vanilla sugar

5 table spoons cocoa powder

4 dl sugar

2 dl rapeoil

4 dl water

Icing:

6 tea spoons vanilla sugar

6 table spoons rape oil

6 table spoons cocoa powder

6 table cold coffee

6 dl icing sugar

Topping: 2 dl coconut powder

Instructions: Mix all dry ingredients for the sponge cake. Add oil and water and mix until smooth. Oil and breadcrumb a form. Put the mix in the form and put it in an oven at 225 degrees Celsius for about 15 minutes. Turn it out and let it cool down.

Mix all ingredients except the icing sugar until smooth. Add the icing sugar until it has adequate consistency. Put on the cake. Spread the topping on the cake. Cut into squares.

Due to popular demand, I will from now on try to write my recipes in English.

I decided to make an attempt to make a nyan-cat cake. Maybe not everyone has heard of nyan cat. Check out http://www.nyan.cat/original.php. I got inspiration from various google image search results, such as http://voices.girlybubble.com/2011/09/07/nyan-cat-cake/

Recipe (originally an ordinary vegan sponge cake – but I made it gluten free, and a little more mixture than normal one):

4 dl almond flour

3 dl potato flour

3 dl sugar

3 tea spoon baking powder

2 tea spoon vanilla sugar

6 table spoons rapeoil

3 ½ dl oat milk

Stir flour, sugar, baking powder and vanilla sugar. Add oil and oat milk and stir with an electrical mixer until you get a smooth mixture. Put in an oiled baking tin of your choice (I guess the most frequent is a circular one).

For the Nyan cat-cake I divided the mixture in 5 parts and coloured 4 of them with household colouring. I used a red one, which makes the cake not even vegetarian. (Now that I have I need to use it up;-). Then I tried to put the coloured mixtures in layers. I guess the professional cakes you see on the net have been made by single sponge cakes that have been coloured and the cut into perfect layers.

Put in the oven at 175 degrees Celsius for 25-30 minutes.

Take it out oven and turn it out and let it cool down.

Mix 2 dl of oat cream and put on the cake.

Colour the marzipan (you will need approximately 300 g) and roll it. Use icing sugar to avoid it getting too stuck to the baking table.

Voila:

Så, då har det blivit nytt år och jag har fyllt år. Jag läste för några veckor sedan om mazarin i stor form, och tyckte det lät läckert, så jag var tvungen att testa.

Receptet är egentligen från http://hestben.dyndns-ip.com/public_html/?p=74 (lite modifierat):

Skal:

3-4 dl vetemjöl

0.5 tsk bakpulver

125-150 veganskt margarin

0.5 dl socker

0.5-1dl vegansk grädde

Fyllning:

50 g margarin

150g mandelmassa

0.5 dl vegansk grädde

3 msk mjöl

0.5 tsk bakpulver

1.5 dl blåbär

Glasyr:

2 dl florsocker

1-2 msk vatten

Gör så här:

Rör ihop mjöl och bakpulver till skalet. Rör i margarin, socker och grädde. Jag tyckte det blev ganska blött så jag hade i 4-5 dl mjöl istället för 3 som i receptet. Låt stå kallt en stund.

Rör margarinet till fyllningen mjukt och tillsätt resten av ingredienserna (vänta med blåbären till sist för att inte krossa dem).

Tryck ut skalet och häll på fyllningen. Grädda 15-20 min på 150 graders ugnsvärme i nedre delen av ugnen. Passa den så det inte bränns på toppen.

Låt svalna.

Blanda till glasyren och bred/häll över mazarinen.

Resutat:

Det var en fin start på min födelsedagsfrukost.