Exiting Cakes and Desserts with Zucchini, Pumpkin, Parsnips and Fresh Berries

Zucchini and Chocolate Cake

Ingredients

3 eggs

3 dl sugar

5 dl shredded zucchini

1 dl colza oil

5 dl flour

150 gr shredded dark chocolate

1 dl cocoa

1 tsp bicarbonate

0,5 tsp baking powder

1 tsp salt

Chocolate Mousse for filling and frosting

200 g dark chocolate (70 %)

4 dl whipping cream

Set the oven for 180 Celsius Degrees

Grease a springform about 21 cm in diameter

Instructions for making the Chocolate Cake:

Whisk the eggs and the sugar fluffy.

Add the rest of the ingredients and blend until there are no lumps.

Pour the batter into the baking pan and bake for 1 hour or until you can test with sticking a toothpick in the cake and it comes out dry.

Cover the cake with foil if it gets too much color during baking.

When taking the cake out of the oven, leave it to cool a while before placing it upside down on a cake dish. Leave it on the dish to cool completely with the springform still on. When cooled off take off the springform, cut the cake in three layers and fill each layer with the chocolate mousse. Decorate the top and sides with the remaining chocolate mousse.

Decorate with shredded chocolate on top of the cake before serving.

Instructions for making the Chocolate Mousse:

Cut the chocolate in small pieces. Melt carefully in a bowl put in a pan with hot water (waterbath) or in the microwave oven (careful with that). Let the chocolate cool and whip the cream. Blend the chocolate carefully into the whipped cream.

American Pumpkin Pie with Pecan nuts

Ingredients

Pie crust:

3 dl flour

½ tsp salt

125 g butter

1 tbs cold water

Filling

250 g shredded pumpkin

400 g condensed milk

2 eggs

0,5 dl muscovado sugar (brown sugar)

1 tbs gingerbread spices (ground cinnamon, ground cloves, ground cardamom, ground ginger)

1 tbs sifted flour

75 g pecan nuts

Set the oven for 200 Celsius degrees

Making the pie crust:

Crumble together butter, salt and flour with your fingers until the butter is totally mixed with the flour. Add the water. Press out the dough in a pie form, you can use a springform. Place the form with the pie dough in the freezer for 10 minutes. Prick the pie shell with a fork all over and bake in the oven for 10 minutes.

Prepare the filling:

Mix the shredded pumpkin, condensed milk, eggs and Muscovado sugar with gingerbread spices and flour.

Lower the oven to 150 Celsius Degrees. Pour the filling into the piecrust and bake for another 40 minutes in the middle of the oven. After baking for 20 minutes, take out the pie and place the pecan nuts on top of the filling and then bake for the remaining 20 minutes.

Serve with ice-cream or whipped cream

Parsnip Cake

Ingredients

275 g shredded parsnips

2 dl colza oil

4 eggs

4 dl flour

3 dl sugar

2 tsp vanilla sugar

2 tsp baking powder

1 ts ground cardamom

1 tsp salt

Frosting

1 dl icing sugar

75 g butter (room temperature)

200 g cream cheese

2 dl whipping cream

1 dl sunflower seeds (to sprinkle on top)

Coconut flakes (to sprinkle on top)

Set the oven to 175 Celsius degrees. Grease a cake form about 25 cm diameter or 30x40 cm.

Making the cake:

Shred the parsnips and place in a bowl with the eggs and the oil. Whisk to a fluffy batter. Add the dry ingredients and blend for a minute until all is well mixed.

Pour the batter into the baking pan and bake for about 40 minutes, or until you can stick a toothpick into the cake and it comes out dry. Take out the cake and let it cool completely.

Making the frosting:

Sift the icing sugar. Add the butter and whisk until the mix is fluffy. Add the cream cheese and mix until smooth.

Whip the cream in a separate bowl and then carefully blend the whipped cream into the cream cheese mix. Decorate the cake with the frosting and sprinkle roated coconut flakes and sunflower seeds on top. (Roast the coconut flakes and sunflower seeds in a dry frying pan until a bit golden and you hear the snapping in the frying pan. Cool completely before decorating the cake.)

Pancake Pyramide

Ingredients

8 dl milk

3 dl flour

2 tsp baking powder

1 tsp salt

2 tsp vanilla sugar

4 eggs

6 tbs butter for frying the pancakes

Filling

3 dl whipped cream

1 l fresh berries (blueberries of sliced strawberries or berries after your own taste)

Instructions

Mix the milk, flour, salt, baking powder and vanillasugar. Add the eggs and mix to a smooth batter. Fry the pancakes in four different sizes. Leave to cool.

Whip the cream and prepare the berries.

When serving put the pancakes on top of each other with the largest in the bottom. Between each pancake layer spread a layer of whipped cream and fresh berries. Add layers with the pancakes according to size until you have made the tower.