Cakes

This cookie cake layered with rich and creamy chocolate and soft biscuits is super delicious! Top it off with an assortment of bakers choice toppings for this beautiful look.

Ingredients:

3 pkgs jack n jill biscuits
Wine

Cream layer:
2 sticks margarine
2 eggs
8 oz. Bakers Choice baking chocolate, melted
1/2 cup hot water
1/2 cup Bakers Choice Cocoa
1 big spoon of coffee dissolved in hot water
1 1/4 cup Sugar
1 Bakers Choice vanilla sugar
Bakers Choice toppings

Directions:

Directions:
Mix the margarine and eggs together in a big bowl and set aside.
Melt baking chocolate on a double boiler over a medium flame.
Mix together the cocoa, coffee and water and add to the melting baking chocolate. Add sugars and stir until smooth then add it to the margarine mixture. Mix with hand blender.
Refrigerate for a while.

Line pan with parchment paper.
Dip each biscuit in wine and place them together, spread chocolate cream on top and repeat. Then spread chocolate and garnish with desired toppings.
Freezes well!

Garnish:
Bakers choice lotus crunch, Non pareil sprinkles, Cookie crunch, Nut crunch, candy chip chocolate, Pecan brittle

Nougat Chocolate Cake!! This heavenly tasting cake is so easy to whip up for Shabbos! See recipe for spelt option too!

Cake:

8 whole eggs
3 cups sugar
1 1/2 cups oil
1 cup flour or 1 1/4 cup spelt flour
1 cup Bakers Choice Dutch cocoa
1 tsp. Baker’s Choice vanilla sugar
2 tsp. Baker’s Choice baking powder
1 cup Bakers Choice nougat chips

Glaze:

1/2 box confection sugar
1/2 cup Bakers Choice Dutch cocoa
1/4 cup oil
1/4 cup hot water
4 tbsps. Baker’s Choice nougat powder

Garnish:

Bakers Choice White baking chocolate
Bakers Choice nougat chips

Directions:

Cake:
Preheat oven to 350 degrees.
Beat egg whites and sugar for 10 min. Reduce speed and add slowly the rest of the ingredients.
Pour into lined cookie sheet and bake for 1 hour until done.
Glaze:
Blend all ingredients together with a hand blender and poor immediately over cooled cake.
Garnish:
Sprinkle nougat chips over the cake and then drizzle melted chocolate over the cake.

Whether you are making a simcha or just a dessert for shabbos, these luscious lemon cake
miniatures are sure to be a winner!

Cake:

10 eggs
2 c. sugar
2 c. flour
1 tbsp. vanilla sugar
1 tsp. baking powder
1/2 c. orange juice
1/4 c. oil

Cream:

12 oz. Bakers Choice lemon cream
6 oz. Bakers Choice vanilla custard

Garnish:

Whipping Cream
Bakers Choice white pearls
coconut flakes
or sliced fruits

Directions:

Preheat oven 350
Beat egg whites on high speed until stiff. Reduce speed and slowly add sugar, egg yolks one at a time. Combine rest of ingredients, alternating liquid and dry. Pour batter onto two lined cookie sheets, and bake for 18 minutes, or until done.
Cool cakes.
Combine lemon cream & vanilla custard.
Cut each cake in 3 strips, horizontally. Spread cream over cakes, and layer each three cakes onto each other (you will have two logs). Then cut each of the cakes into small rectangles.
Garnish: Beat whip until stiff. Fill a decorating bag with whipping cream and decorate
with a swirl, using a 1 m tip. Sprinkle pearls or place sliced fruits as shown.

This hazelnut marble cake is deliciously fluffy and moist! It’ll be gone before you blink!

Cake

6 whole eggs, divided
1¼ cup sugar
½ cup oil
1 Tbsp. Bakers Choice vanilla sugar
1½ Tsp. Bakers Choice baking powder
1¾ Cup flour
7 oz. Bakers Choice hazelnut cream 

Praline Glaze

7 oz. Bakers Choice white baking chocolate
6 Tbsp. Bakers choice praline powder
1 Tbsp. corn syrup
3 Tbsp. water

Directions:

Preheat oven to 350°
Cake:
Beat egg whites until fluffy, gradually add sugar until stiff. Reduce speed to low and add egg yolks one at a time. Add rest of the ingredients, alternating liquids and flour. Pour half of the batter into a well-greased large Bundt pan. Mix hazelnut cream with remaining batter and gently pour over white batter. Bake for one hour or until done.
Glaze:
Combine all ingredients in a double boiler and mix until melted. Using a hand blender, blend glaze until smooth and pour over cooled cake.
Optional:
Use 1 Tbsp. Bakers choice Hazelnut cream to marbleize glaze.
Tip:
Freeze greased Bundt pan for 5-10 minutes before using, this will help your Bundt cake to slip out easily.

Try this insanely delicious apple crumble cakes with a yummy hint of lotus flavor. It’s an easy dessert, perfect for your Rosh Hashana meals and kiddush breaks.

Batter :

3 cups flour
2 cups sugar
1 cup oil
4 eggs
2 ½ tsp baking powder
½ cup orange juice

Apple filling :

4 apples peeled and sliced
4 heaping Tbsp. Bakers Choice Lotus Cream

Crumbs :

2 sticks margarine
3 ½ cups flour
2 cups sugar
1 Tbsp. vanilla sugar

Directions :

Preheat oven to 375 degrees.
Combine all batter ingredients and mix well. Pour batter into cupcake liners until 1/4 full.
Combine apples and lotus cream. Place on top of batter.
Mix crumb ingredients and sprinkle over apple lotus filling.
Bake for 20 minutes or until done.