My friend Katherine has been successfully using fresh goat's milk for quite a long time now. She has been so encouraging to all of us to have nutritious and beautiful meals. Thank you for sharing some of these wonderful dessert recipes with all of us!
This is inspired by a traditional Italian dessert,
I’ve reworked it so you’re using great ingredients and methods.
2 cups flour whole wheat, spelt, Kamut, gluten free (I used Kamut)
-1 cup yogurt
-1 cup water
Combine these and soak overnight.
½ cup butter
½ cup agave or honey
Cream butter and sweetener together with a beater.
4 beaten eggs
½ tsp baking soda
¼ tsp salt
Combine all ingredients. Pour into two round cake pans, which are greased and floured.
Bake at 350 for 35-45 minutes. Cool completely. The cakes will be thin.
2 cups homemade cream cheese (yogurt you’ve strained overnight through a cheese cloth)
½ whipping cream-whipped in a cold bowlJ
1/3 – ½ cup agave or honey
Add sweetener to room temperature cream cheese. Fold in ½ of whipped cream then fold in the rest.
So your filling is ready, your cakes are cooled, 2 more simple steps and you’re done!
You’ll need ½ cup of strong coffee or 2 shots of espresso - slightly sweetened
½ cup of cocoa powder
Place first cake on plate, saturate with one espresso shot, or ¼ cup coffee.
Spread ½ of the filling over your cake. Sift ¼ cup cocoa powder over the filling.
Add next layer and repeat. Enjoy!
I doubled my flour and liquid when I soaked them and used ½ for pancakes.
When I get more than one dish out of my efforts I feel so much more accomplished.
Also pictured is
½-1 cup raw whipped cream, whipped in a cold bowl
4 stiffly beaten egg whites (add a dash of salt or cream of tartar while beating)
6 oz semisweet chocolate
1 tbsp cream
Melt chocolate with tbsp of cream on low heat, cool. Slowly fold in to whipped cream.
Slowly fold in beaten egg whites. You can add a little coffee or espresso to bring out the chocolate flavor. Cool in refrigerator at least an hour.
Now that was easy! And yummy!