I was a guest on a Orthodox christened Slava, which is a collective celebration of the certain family's name day. It's a nice event since there is a lot of people, loud music, a feast and pretty cakes, off course :-) . Silvia did a great job preparing a lot of food variations and certainly cakes :-) . There I tasted Somersby pear cider for the first time and it was delicious. I decided to make a contest between two similar cakes and jet totally different tastes.
- 4 cups of milled biscuits
- 4 cups of powdered sugar
- 5 tbsp of cocoa
- 1 cup of butter
- 1 cup of coconut sprinkles
- bubble juice as much as it takes in
Ingredients for the No Bake Coconut Cake
Method
Mix 4 cups of milled biscuits, 2 cups of powdered sugar, cocoa and bubble juice as the dough takes in, just to be as smooth as possible. Press out the dough ball firmly on baking paper to form a square shape. Mix the butter with 2 cups of powdered sugar adding a coconut sprinkles. Creme the coconut cream on the first layer and roll the cake leaving it in the baking paper not to dry out. Put it in a cool place until serving.
Ingredients for the No Bake Chestnut Roll Cake
- 3 cups of milled biscuits
- 1 tbsp of cocoa
- 4 tbsp of rum
- 1 tbsp of vanilla
- 1 cup of warm Nescoffe
- 2 cups of chestnut puree
- 1 cup of butter
- 1/2 cup of powdered sugar
Method
Mix the milled biscuits with cocoa, vanilla, Nescoffe and for a dough. Press the dough on the baking paper and form a square. Mix the butter with powdered sugar, chestnut puree and rum to make a cream and spread it over the first layer. Roll the cake and leave it in the baking paper and store it in a cool place until serving.
