Viky Pastries Skills

Viky Pastries Skills We give you the best procedures on how to make different delicious pastries and cake. 🎂 🍰🌮🍕🧀🫔🍔

Chocolate Raspberry Drip CakeIngredientsFor the Chocolate Cake Layers:1¾ cups (220g) all-purpose flour¾ cup (65g) unswee...
13/05/2025

Chocolate Raspberry Drip Cake

Ingredients

For the Chocolate Cake Layers:

1¾ cups (220g) all-purpose flour

¾ cup (65g) unsweetened cocoa powder

2 cups (400g) granulated sugar

2 tsp baking soda

1 tsp baking powder

½ tsp salt

1 cup (240ml) buttermilk

½ cup (120ml) vegetable oil

2 large eggs

2 tsp vanilla extract

1 cup (240ml) hot water or coffee

For the Raspberry Filling:

2½ cups (300g) fresh or frozen raspberries

½ cup (100g) granulated sugar

2 tbsp cornstarch + 2 tbsp water (slurry)

1 tsp lemon juice

For the Raspberry Cream Cheese Layer:

8 oz (225g) cream cheese, softened

¼ cup (60g) unsalted butter, softened

2 cups (250g) powdered sugar

½ cup (120g) raspberry purée (strained if needed)

Pink food color (optional)

For the Chocolate Ganache Drip:

½ cup (120ml) heavy cream

4 oz (115g) dark chocolate, chopped

For Decoration:

Fresh raspberries

Chocolate chunks or curls

Raspberry glaze or extra filling for shine (optional)

---

Instructions

1. Make the cake:
Preheat oven to 350°F (175°C). Grease and line two 8" square or round cake pans.
Mix dry ingredients in a large bowl. In a separate bowl, whisk wet ingredients.
Combine wet and dry ingredients, then slowly stir in hot water or coffee.
Pour into pans and bake 30–35 mins. Cool completely.

2. Make raspberry filling:
In a saucepan, heat raspberries, sugar, and lemon juice. Bring to a simmer.
Stir in cornstarch slurry and cook until thickened. Cool fully.

3. Make raspberry cream cheese layer:
Beat cream cheese and butter until smooth. Add powdered sugar and beat again.
Stir in raspberry purée and color (if using). Chill slightly to firm.

4. Assemble the cake:
Layer: chocolate cake – raspberry cream layer – raspberry filling – second chocolate cake layer.
Optional: repeat with more raspberry filling and a thin cream layer.

5. Make ganache:
Heat cream until steaming. Pour over chopped chocolate and let sit 2 mins. Stir smooth. Cool until slightly thickened.

6. Final touches:
Pour ganache drip over the top. Decorate with fresh raspberries and chocolate curls.
Chill until ready to serve.

HOMEMADE TANG ICE CREAM Ingredients:1 can of condensed milk (397 g)1 can evaporated milk (354 ml)2 Tang envelopes in you...
17/03/2025

HOMEMADE TANG ICE CREAM

Ingredients:
1 can of condensed milk (397 g)
1 can evaporated milk (354 ml)
2 Tang envelopes in your favourite flavour (usually 25g each)
2 cups of whipping cream (whipping cream)
Preparation:
1. In a large bowl, mix condensed milk and evaporated milk. Add the Tang envelopes and stir well until the dust is completely dissolved in the mixture.
2. In another bowl, beat the whipping cream with an electric mixer until well mounted and forms firm peaks.
3. Add the milk and Tang mix to the whipped cream. Gently mix with a spatula until everything is well incorporated and has a homogeneous texture.
4. Pour the mixture into a freezer-friendly container, cover and leave it in the freezer for at least 6 hours or until completely firm.
5. Take the ice cream out of the freezer a few minutes before serving so it softens a little and makes it easier to serve.

Address

Lagos

Telephone

+2349079452339

Website

Alerts

Be the first to know and let us send you an email when Viky Pastries Skills posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category