Did I leave your tastebuds tantalising from my last blog post? I hope so.
A quick update on the rest of our Father’s Day celebrations.
On the Friday night, we had Alex’s immediate family over to watch the footy. I had just returned from having two root canals done that morning so Alex’s mum kindly catered the savoury options. Boy were we spoilt! We had salmon blini, homemade potato and rosemary pizza, dip & vegetables and a beautiful cheese platter.
The night before I had made a super simple, fuss free dessert. One which I knew would store well and used up ingredients we already had at home. A win-win if you ask me.
I made this delicious Raw Orange and Raspberry Cheesecake. It took me a maximum of 15 minutes to make, start to finish. I used my thermomix, but this could easily be created in a food processor too. Hardly any dishes to clean up either. Trust me, you’ll want to try this one! I was happy to find a vegan recipe which didn’t require soaking the cashews overnight. Yet another time saver. I substituted the blueberry layer for frozen raspberries as this is what I had. It worked perfectly.
Next time you have guests coming over and are running short on time (or are having dental work done), make this the night before. You can thank me later.
Even Alex, who turns his nose up if I ever mention a recipe is vegan, was absolutely sold. It was one of my ‘better’ desserts according to him. Whatever that means?
Next we move onto my most decadent dessert I’ve made yet. The Forrero Rocher cake you would have seen on my Facebook page and Instagram. This recipe was by Liv for Cake; an absolute genius when it comes to baking.
This recipe had three chocolate hazelnut cake layers sandwiched between a hazelnut meringue and Nutella butter cream. Ah-mazing! Olivia says the hazelnut meringue is optional. In my mind, it is absolutely not optional. It’s this layer which makes you feel as though you are biting into a forrero rocher. It definitely made the cake. I also cheekily added in some frangelico into the butter cream because well when you’re going all out, why not?
It felt strange not to cook with my usual pantry staples of wholemeal spelt flour, almond meal, buckwheat flour, cinnamon and maple syrup. Instead this cake used regular flour, icing sugar, butter and a very indulgent dutch cocoa powder.
Sometimes you just need to make the real thing.
I made the meringue and cake the night before. The buttercream and construction happened on the day. I’m not going to lie, it was a mammoth effort. But to celebrate how incredible Alex is, nothing less would have been acceptable.
Oh and in case you were wondering, Forrero Rocher is his favourite chocolate.
I feel I need to disclose something.
I have more than enough confidence to bake this cake. Come construction? Well, I made the buttercream too thick and all of a sudden it looked like I let Emilia do the decorative work.
Luckily, Alex came to the rescue. He thinned the buttercream and amended my ‘artistic’ work. He provided the base layer of buttercream and left me to make the finishing touches.
It’s teamwork like this that makes us great.
I do have a sneaky suspicion that the main reason he was so keen to assist was so that he could eat most of the buttercream and leftover cake. But you know what? I’ll take it.
After this decadent cake, I don’t think I can look a forrero rocher or hazelnut in the face for at least a few months.
In the mean time, I’ll be perusing Liv’s website for inspiration for Emilia’s first birthday.
Oh and it is Alex’s birthday on Wednesday. Sorry hun, I don’t think I’ll be making a cake quite this decadent. But I promise it won’t be vegan.