Top 10 Amazing Recipes for Cafe-Style Cakes

1. Cookie Cake

Ingredients:

• 250 grams butter (room temperature)
• 250 grams sugar (must be finely ground)
• 1 egg yolk
• 350 grams flour
• 35 grams cocoa (or 20 grams matcha, depending on your preference)
• 8 grams baking powder
• 2 grams baking soda (make sure not to confuse the two)
• Decoration: 100 grams chocolate chips

Instructions:

• Once the butter is at room temperature and softened, the sugar is finely ground, and everything is measured, pour everything into a bowl to mix together
• Knead well until everything is thoroughly mixed
• At this point, you will see the mixture become one. After everything has turned into a cohesive dough, not sticking to the bottom, and with no flour around, divide the dough into 8-gram balls, roll them into rounds, and shape them as desired. If you want them larger, take more than 8 grams. You can shape them as you like, and if you want a specific shape, you can refrigerate the dough until it hardens and then mold the cakes
• Bake in an oven at 165 degrees Celsius for 15 minutes. Then place the baking tray in the middle of the oven and wait for 20-25 minutes
• Enjoy your delicious Cookies (cookie cakes)!

2. Cheesecake

Ingredients:

• Cream part:
  • 135 g cream cheese
  • 120 g heavy cream (whipping cream, fresh cream) with fat content >30%.
  • 2/3 teaspoon vanilla extract
  • 20 g sugar
• Crust part:
  • 60 g regular cookies or Oreo cookies
  • 10 g sugar
  • 40 g unsalted butter
  • Fruits for decoration
  • Fresh fruits/fruit preserves/chocolate sauce for decoration (optional, as per preference)

• Utensils:
  • Sieve or wooden spoon
  • Mixer
  • Cheesecake mold (round/square with removable base/tart mold with removable base)

Instructions:

• Prepare the crust:
  • Crush the cookies into crumbs. Melt the unsalted butter and mix well.
  • Press the cookie crumbs firmly into the mold and refrigerate.
• Prepare the cream cheese part:
  • Whip the heavy cream with sugar.
  • Beat the cream cheese with vanilla extract until soft and smooth.
  • Combine the whipped cream with the cream cheese to get the final cream mixture. This mixture should be quite thick.
• Assembly:
  • Pour the cream cheese mixture into the mold and refrigerate for at least 6-8 hours before serving. When serving, decorate with sliced fruits, chocolate, or preserves on top as desired.

Ingredients:

• 10 chicken eggs (preferably local chicken eggs)
• 250ml fresh milk
• 1 can sweetened condensed milk
• 150g sugar
• 2 vanilla pods
• 1/2 lemon
• 170ml water
• Utensils: pot, spoon, sieve, mold...

Instructions:

• Prepare caramel:
  • Put 100g sugar in a pot, then add 100ml water and heat it up to make caramel. Note, you should use low heat because if the heat is too high, the caramel will easily burn. During the caramel making process, do not stir, just wait until the caramel turns golden brown.
  • Once the caramel turns slightly golden, squeeze half a lemon into it and wait until it turns golden brown, then turn off the heat. The lemon juice prevents the caramel layer from becoming too hard.
  • After turning off the heat, gradually pour 70ml boiling water into the caramel layer and gently shake the pot to evenly dissolve the caramel.
  • Quickly pour the caramel into flan molds. Each mold should only have a thin layer of caramel. If you pour too much, the flan will become bitter and not tasty. After pouring the caramel into the molds, put all the molds in the refrigerator for about 15 minutes for the caramel layer to solidify, then remove them.
• Prepare egg mixture:
  • Break 4 eggs into a large bowl. Then break the remaining 6 eggs but only use the egg yolks, discard the egg whites. Do not use too many egg whites because it will create a lot of air bubbles during egg beating, making the cake porous and uneven. Add 50g sugar and 2 vanilla pods to the bowl and gently stir in one direction (do not beat the egg whites) until the sugar and eggs are completely dissolved.
  • After beating the eggs, pour 250ml fresh milk without sugar into a pot and heat it up to warm the milk. Do not boil, just heat the milk to about 70°C, then turn off the heat and add condensed milk, stirring well. Then pour the milk into the eggs. You should pour gently and slowly into the eggs and then gently stir them together. All movements must be gentle to get the perfect cake.
  • When finished, strain the egg milk mixture through a small sieve to remove any remaining lumps. This will help you get a smooth flan.
  • Next, pour the mixture into flan molds. As in the previous step, you must put the molds containing caramel into the refrigerator for about 15 minutes. After taking out, pour the egg milk mixture into the molds.
  • After completing the step of pouring flan, cover the molds, but not tightly. Then put all of them into a steamer and steam over low heat for about 30 - 40 minutes. During steaming, you should occasionally open the lid to wipe off the water vapor on the cover and release some steam. Too much steam will make the flan porous. (You can use an electric rice cooker to steam as well).
  • To check if the flan is cooked, use a small toothpick to lightly pierce the flan layer. If there is flan sticking to the toothpick, it means the cake is not cooked and needs to be steamed longer. Conversely, if the dough layer no longer sticks, it means the cake is cooked. If the cake is cooked, remove it to cool, then put it in the refrigerator to chill.

Ingredients:

• 70g chicken eggs (about 1 egg)
• 50g sugar
• 1g salt
• 15g honey
• 70g unsalted butter
• 70g fresh milk (no sugar)
• 90g cake flour or all-purpose flour
• 3g baking powder
• 30g cocoa powder
• 20g ground almonds
• 90g chocolate chips

Instructions:

• First, put 70g eggs into a bowl and use a whisk to mix the egg whites and egg yolks together.
• Add 50g sugar, 1g salt, and 15g honey to the bowl, then continue stirring until all ingredients are dissolved.
• Next, melt 70g unsalted butter in a water bath until completely melted, then add it to the egg mixture. Use a whisk to mix the mixture evenly. Add 70g fresh milk (no sugar) to the mixture and continue stirring until the mixture is well blended and uniform.
  
• Sift in 90g cake flour, 3g baking powder, 30g cocoa powder, and 20g ground almonds into the egg mixture. Then use a whisk to gently stir the flour mixture in one direction until the mixture is uniform, thick, and slightly dense.
• Add 90g chocolate chips to the flour mixture and use a spatula to fold the flour from the sides of the bowl and mix evenly once again. Finally, put the batter into a pastry bag to prepare for pouring into molds.
  
• Line cupcake liners in the cake molds to help shape the cakes during baking. If you don't have cupcake liners, you can grease the molds with a little butter to make it easier to remove the cakes.
• Pour the batter slowly into the molds until they are about 2/3 full to leave room for the cakes to rise. Sprinkle the remaining 20g chocolate chips on the surface of the cakes.
  
• Preheat the oven to 170°C for 10 minutes to stabilize the temperature. Then put the cakes in the oven and bake for 25 minutes at 160°C.
• Once the cakes are baked, remove them from the oven, place them on a rack, and let them cool.
  

Ingredients:

• 300ml fresh cream
• 35ml fresh milk (unsweetened)
• 50g sugar
• 20ml Kahlua liquor
• 500g Mascarpone cheese
• 3 egg yolks
• 20g cocoa powder
• 2 sachets instant black coffee
• 1 bag of ladyfinger biscuits (brand: ladyfinger or balocco savoiardi)

Directions:

• Make the Tiramisu cream:
  • Put 40g sugar into the egg yolks, use a whisk to beat the eggs until smooth and pale yellow. Then add 300ml fresh cream and 35ml fresh milk into the egg mixture and stir well.
  • Strain the mixture through a sieve and cook over medium heat. Stir constantly until the mixture thickens, then remove from heat.
  • Strain the mixture again through a sieve to ensure the cream is smooth, then let it cool completely at room temperature.
  • Take 500g of Mascarpone cheese into a bowl, mash it, then add the cooled cream mixture and mix well. Note: To avoid lumps, add the cream gradually and mix well.
• Make coffee liquor:
  • The coffee liquor used for dipping the biscuits is made by dissolving 2 sachets of instant black coffee (preferably Espresso for better flavor) in 80ml hot water, then add 10g sugar and 20ml Kahlua liquor and stir well.
• Make the biscuit layer:
  • Dip the ladyfinger biscuits quickly on both sides into the prepared coffee liquor, avoid soaking them too long to prevent the biscuits from becoming too soft and soggy.
• Layering:
  • Prepare a cake mold, place the coffee-soaked biscuits tightly on the bottom of the mold (dip the biscuits as needed, arrange them in the mold accordingly). Then add the TIRAMISU cream, spread it evenly, and layer another layer of biscuits on top, continue this process until all the cream is used up, and remember the top layer must be cream.
  • After completing the layers, refrigerate for at least 8 hours.
• Finishing:
  • After 8 hours, take the cake out and sprinkle a thin layer of cocoa powder on top of the cake.
  • If you want to decorate the cake more beautifully, use 150ml fresh cream, beat until fluffy, then put it in a piping bag, decorate as desired, then sprinkle cocoa powder on top and enjoy.

Ingredients:

• For the shell:
  • 60g egg whites
  • 30g sugar
  • 1g salt
  • Red food coloring
  • 60g finely ground almond flour
  • 90g finely ground sugar

• For the filling:
  • 40g white chocolate
  • 14g unsalted butter
  • 30ml whipping cream
  • Strawberry extract

Directions:

• Place egg whites and sugar in a large bowl, then use a hand mixer to beat the mixture until stiff peaks form. Add 2 drops of food coloring (red) to the bowl of egg-sugar mixture. Continue beating with the hand mixer until the mixture turns completely pink.
• Add almond flour and ground sugar to the bowl of mixture. Mix well until you get a smooth mixture, neither too runny nor too stiff. Transfer the mixed batter to a piping bag.
• Pipe the batter onto a baking sheet lined with parchment paper and let it rest for about 1 hour before baking. Place the baking sheet in the oven and bake at 150°C for 13 minutes.
• While waiting for the shells to bake, prepare the filling! Put white chocolate, unsalted butter, and whipping cream in a heat-resistant glass bowl, then place the bowl of this mixture in the microwave at the highest heat setting and microwave for 2 minutes.
• Microwave for enough time until all the ingredients are melted, then remove from the microwave, add 2 drops of food coloring (red) to the mixture, and stir well. Add 2 drops of strawberry extract to the mixture from step 8, stir well, then refrigerate the mixture for about 30 minutes. After 30 minutes, transfer the filling mixture to a piping bag. Pipe the cream filling onto the baked Macaron shells, then sandwich another shell on top to complete!

Ingredients:

• 100ml fresh cream (or whipping cream)
• 300g baking chocolate (sweetened)
• 40g unsalted butter
• Cocoa powder for coating
• 1 square container (plastic or food container for refrigeration)

Directions:

• Prepare the ingredients for Japanese nama chocolate. Thinly slice the baking chocolate (if using chocolate chips, no need to slice).
• Line the square container with parchment paper or wrap (plastic wrap for food).
• Bring the whipping cream to a boil over high heat, stirring constantly. Remove from heat, add the chocolate, and stir until completely melted.
• Add the butter and stir until smooth.
• Pour the mixture into the square container, use a layer of plastic wrap to press down on the surface to remove any air bubbles and smooth out the chocolate. Then refrigerate.
• Once the chocolate has hardened, remove it from the container. Sprinkle cocoa powder onto the parchment paper, remove the wrap layer, and place it on top of the cocoa powder.
• Remove the remaining wrap layer underneath, then dust the remaining cocoa powder on top as a coating. Now you have delicious, creamy nama chocolate!

Nguyên liệu:

• Phần bánh:
  • 85 gr bơ nhạt (bơ lạt)
  • 1 thìa (5ml) vani
  • 85 gr bột mì
  • 65 gr đường kính trắng
  • 1/2 thìa bột baking powder (bột nở)
  • 1 + 1/4 thìa muối nở (baking soda)
  • 1/8 thìa muối
    
  • ½ thìa buttermilk
  • ½ thìa dầu ăn

• Phần kem phủ:
  • Bơ 112,5gr
  • 500gr đường bột
  • 5ml vani chiết xuất
  • 15ml sữa
  • 2 giọt phẩm màu thực phẩm

Cách làm:

• Trộn đều bột mì, baking powder, baking soda và muối trong một cái âu. Sau đó, dùng máy đánh trứng, đánh bông 2 quả trứng ở tốc độ trung bình khoảng 15 – 20 giây. Thêm ¾ cup đường vào trứng và tiếp tục đánh ở tốc độ trung bình trong khoảng 30 giây nữa. Thêm vani và dầu hạt cải vào đánh ở tốc độ trung bình trong 1 phút nữa. Hạ tốc độ máy đánh trứng xuống mức trung bình và từ từ thêm nửa phần bột vào hỗn hợp. Cho từ từ buttermilk và phần bột còn lại vào. Trộn đều để các hỗn hợp đồng nhất.
• Dùng muỗng múc bột vào các khuôn bánh Cupcake, chú ý vì nướng bằng nồi cơm điện nên chọn khuôn tròn nhỏ sẽ vừa với nồi. Xếp bánh vào nồi cơm điện rồi bật công tắc từ 2 – 3 lần cho bánh chín, nở đều, nhớ đừng mở nồi quá sớm nhé, bánh sẽ bị xẹp đấy!
• Bạn cho bơ và 112gr đường bột vào máy trộn, trộn đều. Sau đó thêm vani, sữa vào trộn tiếp. Cho nốt số đường bột vào trộn cho đến khi hỗn hợp mịn. Cuối cùng cho 1 – 2 giọt phẩm màu vào, trộn cho đến khi phẩm màu hoàn toàn hòa quyện vào hỗn hợp bơ đường.
• Để kem trong tủ lạnh khoảng 1 tiếng hoặc bằng với thời gian bánh chín. Lúc này cho kem vào bao và bắt đầu bắt kem lên bánh để trang trí. Chúc bạn thành công nhé!

Ingredients:

• 650g mangoes
• 150ml milk
• 500g whipping cream
• 60g white sugar
• 4-5 gelatin leaves

Instructions:

• Wash and peel the mangoes, remove the seeds, and cut them into small pieces. Soak the gelatin leaves in cold water for about 10 minutes until soft. Put all the mango pieces into a blender and blend until smooth. Then strain the mixture to remove any fibers.
• Pour the whipping cream and milk into a saucepan, heat to about 70 degrees Celsius, and when the water in the saucepan starts to boil, turn off the heat. Add the softened gelatin and stir until dissolved. Add the milk and blended mangoes into the saucepan, and continue stirring.
• Pour the mixture through a strainer once more. Then, slowly pour the mixture into molds and place them in the refrigerator to set.

Ingredients:

• For the cake base:
  • 110g butter
  • 150g chocolate
  • 3 eggs (separated yolks and whites)
  • 100g sugar
  • 8g pure cocoa powder
  • A pinch of salt

• For the mousse:
  • 2 egg yolks
  • 100g sugar
  • 12g cornstarch
  • 160ml warm milk
  • 3g vanilla extract
  • 4g coffee powder
  • 5g gelatin powder
  • 240g whipping cream (choose 35% fat content)
  • A little cold water

Instructions:

• Preheat the oven to 180 degrees Celsius. Grease a cake pan evenly with butter and line with parchment paper to prevent sticking. Melt the chocolate and butter in a double boiler until the chocolate and butter are completely melted, blended together, and smooth. Let the chocolate mixture cool, then add the egg yolks, cocoa powder, and salt, and mix well.
• Use a hand mixer to beat the egg whites with sugar until stiff peaks form, then gently fold the beaten egg mixture into the chocolate egg mixture. Pour the mixture into the prepared cake pan and bake in the oven for about 25 minutes.
• Once the cake is baked, remove it from the oven. While waiting for the cake to cool, prepare the mousse by mixing the egg yolks, sugar, cornstarch, and warm milk together in a small, clean saucepan.
• Place the egg and milk mixture on the stove and cook over medium heat until it boils, stirring constantly to prevent lumps. Remove the saucepan from the heat, add the vanilla and coffee powder, and stir well, then let it cool.
• Dissolve the gelatin powder in a little cold water and let it sit for about 5 minutes to swell. Then pour the gelatin mixture into the egg coffee mixture and mix well. Use a hand mixer to beat the whipping cream until stiff peaks form, then fold it into the coffee egg mixture.
• Evenly spread the mousse over the entire surface of the chocolate cake. Then use plastic wrap to cover the cake pan and refrigerate for about 4 hours to set the cake structure. When serving, simply remove the cake from the pan and sprinkle some cocoa powder on top, and it's ready to enjoy!