Nasty Woman Cake

Are you an intelligent, confident woman who is qualified and prepared to do the job she is applying for? You are not funny enough and you don’t engage in ‘locker room talk’?

If that’s the case, you might just be a NASTY WOMAN!

If you are not sure, I suggest asking any misogynist. These people are experts on the subject.

 

So if you are a Nasty Woman, you should celebrate. What better way to celebrate than cake?

Nasty Woman Cake

 

Here’s how to make it:

 

Ingredients:

4 eggs

1/4 cup applesauce

3/4 cup sugar

1 1/4 cup all purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

 

Preheat the oven to 180C/350F.

Using an electric mixer, beat the eggs and applesauce until fluffy. Gradually add sugar. The mix should be very light and full of air.

Switch off the mixer and gently, with a spatula mix in the sifted flour, baking powder and salt. Do not mix for longer than necessary, just so there are no flour lumps.

Pour into a round form lined with baking paper in the bottom. For this one, do not grease the sides of the form, so that the cake doesn’t sink so much later.

 

Bake for 30 minutes, check with a stick.

 

Let it cool in the form. Only after it has cooled down, cut it off from the sides of the form with a knife.

Cut the cake into two horizontally, spread the filling of your choice on the bottom part and cover with the top.

I went with a simple mint cream cheese.

Here’s how to make it:

 

1 box of cream cheese (200g)

3 Tbsp powdered sugar

2 drops of mint extract

 

Nasty Woman Cake

 

For the top, you can use a ready made, shop bought fondant.

I went with handmade (made of melted marshmallows and sugar.) It ended up being a lot of work, so I am not sure I would recommend it.

Anyway, I used two large pieces of fondant, first the right side, which goes underneath the left side, and then the buttons.

I also used a tiny piece for the bottom.

I am no cake decorator, so bear with me! This is literally the second time I have ever used fondant or rolled icing.

 

Nasty Woman Cake

 

And now it’s time to sit down and enjoy the hell out of this!

 

 

Nasty Woman Cake

 

 

cream cheese muffins

These muffins are really something out of nothing. The ingredients are always in my cupboards and fridge and I know I can’t go wrong with this recipe. Sweet, comforting, with a little yummy sugar sprinkled on top – they disappear quickly. Storing them in the fridge brings out the best flavours from the cheese inside but they’ll be delicious in room temperature too. The more I look at these, the more I think they could play a major role in this year’s Halloween fare with some food colouring in all the right places. I’ll keep you posted anyway, as always!

In the meantime, enjoy these sweet, comforting little gems.

 

cream cheese muffins

Ingredients:

for muffins:

2 eggs

1/4 cup rapeseed oil

1/4 cup applesauce (you can replace this with more oil if you have no applesauce)

3/4 cup milk

1/2 cup sugar

1 3/4 cup all purpose flour

1 1/4 tsp baking powder

1 tsp vanilla essence

3 tsp brown sugar to top

 

for filling:

1/2 cup cream cheese

3 Tbsp powdered sugar

 

Preheat the oven to 180C/350F.

In a bowl mix eggs, oil, applesauce, milk and sugar with a whisk until smooth.

cream cheese muffins

Add flour, baking powder and vanilla essence and mix roughly until there are no more streaks of flour.

In a separate, small container mix cream cheese with powdered sugar until smooth.

cream cheese muffins

Fill a 12 muffin tray alternating between the muffin dough, cream cheese and top with more muffin dough.

cream cheese muffins

Sprinkle brown sugar on top and bake for 25 minutes.

 

cream cheese muffins

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

blueberry cheesecake

A lot of the cheesecake recipes call for a lot of cream cheese. No wonder – it’s supposed to be cheesecake after all. This tends to get really expensive here in Norway though and to be honest, very heavy. So I came up with this, I suppose smoothie cake would probably be a better name, since it has a lot of cream and milk and just a bit of cream cheese. It’s still a delicious, stiff, cheesecakey foam with blueberries. I mean, you cannot go wrong with this. :)

This version is not very, very sweet, so do taste it before committing to this amount of sugar and increase if needed.

blueberry cheesecake

Ingredients:

3 Tbsp powdered gelatin

1/2 cup boiling water

1 cup single cream (around 20% fat)

1/2 cup sugar

1/2 cup milk

125g / approximately 1/2 cup cream cheese

1 cup blueberries

biscuits – just enough to cover the bottom of the tray twice

1/4 cup butter

a couple of blackberries for decoration

 

blueberry cheesecake

Mix the gelatin powder with the water from the kettle until smooth. Let it cool but keep stirring occasionally to prevent it from setting in the glass.

In a bowl of an electric mixer place cream and start beating on medium speed.

Slowly add all the sugar, milk, cream cheese and blueberries at the end.

blueberry cheesecake

When everything is blended, let it rest and in the meantime break up the biscuits into small pieces.

You can use a food processor.

Melt the butter (I use the microwave for that but melting it gently over the stove top is certainly a better idea).

Add butter to the biscuit crumbs and stir.

Press the biscuit – butter mixture into the bottom of your spring pan.

Once the gelatin mixture is not hot anymore pour it into the milk/cheese mix and stir with a hand whisk to distribute evenly.

Pour all of that onto the biscuit base.

Leave in the fridge for an hour, decorate to your hart’s content.

blueberry cheesecake

 
© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

 

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