5 Delicious Cakes for Afternoon Tea 😍 With a Basic Batter | Easy & Budget-Friendly Recipe ✨

Hello everyone, welcome to Justine Cooking, I hope you're all doing well. So today, I propose that we make five sweet cakes for tea time together using just one batter. To do this, I used the long 5-cake mold from Guy Demarle. We will therefore have five different flavors, one of which is chocolate, with chocolate chips inside for flavor, as well as for the melting texture. There will also be an orange cake, so very orange-scented for those who love oranges. with small candied zest bits on top. We'll also have a peanut caramel cake, my little favorite with homemade praline, it's Exceptional. And finally, two cakes that are a bit more fruity—raspberry-almond, as well as blueberry-lemon. I really like this mold by Guy Demarle. I find it really very convenient, as family members don't necessarily all have the same tastes. And above all, it allows us to slightly vary the pleasures. Moreover, it also gives me ideas for offering you a version Salty, with five cakes for the appetizer. Let me know in the comments if this interests you. Me, I'll leave you with the ingredients, and the rest in the video. In a bowl, put the eggs, Then we add the sugar, and the vanilla sugar packet. Beat with an electric mixer for 3-4 minutes until light and fluffy. Then incorporate the Greek yogurt. Whisk just a few seconds to incorporate. Then add the oil gradually while whisking continuously. Then sieve the flour, baking powder and the salt on the preparation. And we stir one last time with the whisk until a smooth and homogeneous paste is obtained. The dough is ready, so here I've weighed it so I can divide it into five equal parts. So I had 885 grams of dough, and I divide it into five parts of 177 grams each. Later, each batter can be enhanced with various fillings, and we'll begin with the first cake, the chocolate cake. For the chocolate cake, we therefore take the basic dough to which we add plant-based milk, Sift the cocoa powder over the mixture, Then beat with a whisk until a smooth paste is obtained. Then, add the chocolate chips, reserving a few for placing on top of the cake, and mix to incorporate them. The dough is ready, so we take the long 5-cake mold by Guy de Marles, placed on the aluminum baking sheet. Then pour the chocolate dough into the first mold, We sprinkle the remaining chocolate chips over the surface of the cake. And we're preparing the second blueberry-lemon cake. We take the 177 g of basic dough again and add the lemon juice to it, almond powder Also grate the zest of the yellow lemon using a microplane. Then we mix it to obtain a homogeneous paste. Finally, add the blueberries that have previously been rolled in flour, Once again, I'm saving a little bit to put on top of the cake, Then mix well to obtain a homogeneous dough. Then pour the dough into the second indentation of the mold, and we have the remaining blueberries on the surface. Next, prepare the third cake, caramel peanuts. First, I put the peanuts into a mini chopper to crush them into small pieces. Then I add 2 tablespoons of crushed peanuts to the 177 g of base paste, I also add the peanut praline, And for the caramel bits, we keep a small amount aside for decoration. Mix everything well to obtain a homogeneous dough. Then pour it into the third cavity of the mold, Then we put the remaining peanuts and caramel bits on top. Next, prepare the fourth orange cake. The orange cake is really very simple; we just add orange juice to the 177 g of basic dough, We also add almond powder, and we grate the orange zest over the mixture. Mix until a uniform paste is obtained, and it is distributed into the fourth cavity of the mold. Next, prepare the final cake, raspberries and almonds. For the almond-raspberry cake, add the almond powder to the basic batter. We also add frozen raspberries, so you can certainly use fresh raspberries if it's the season. I'm also keeping a few to put on the cake, And I mix until I have a homogeneous dough without working it too much. I then distributed the dough into the last cavity of the mold, Then I can arrange the remaining raspberries on the surface, and I generously sprinkle with slivered almonds. Moreover, if you are a new customer at Guy Demarle, You can get a 5€ discount thanks to my referral code; I'm putting all the info in the info bar. Right now there's a great offer on the must-have items from the Aura range, particularly the 5 long cakes and the cubicube we used together last week for the fraisier. If you have one of the two items in your cart for a purchase of €59, you will receive €10 off your order. The cakes are ready for baking, We will then preheat our oven to 180°C convection heat. Then bake for 25 to 30 minutes. Then, after removing them from the oven, I let them cool for 10 minutes before carefully unmolding them. Then I can place them on a grid and let them cool completely. We finally finish with the cake decorations, which will make all the difference. For the almond raspberry cake, it's really very simple, I simply dust it with a little powdered sugar. Then, for the orange cake, I suggest a decoration that also makes a difference in terms of flavor, by intensifying the taste of orange. To do this, I started by brushing 20 ml of orange juice onto it. And I make candied orange zest by cooking my orange zest 120 g of water plus 60 g of sugar for 15 minutes, until they become translucent, And I brush the surface of the cake with the cooking syrup. It's full of essential oil aromas of orange. And finally, I place the candied zest on the surface. This is what we get. For the blueberry-lemon cake, I brush it with yuzu-lemon jam. to stay well on the lemony side. And finally, for the peanut-caramel cake, I drizzle a little peanut praline on top, So you may remember that we made the praline together very recently In my sneakers-style tart recipe, I'll put the link in the info bar. So nothing better remained than homemade praline; we use everything. And I finally decorate it with a few peanuts cut in half, which I stick onto the praline. And it's only the chocolate cake that I've left untouched. The cakes are finished and ready to be enjoyed. And there you have it—the recipe is complete, enjoy your tasting, everyone. The 5 delicious cakes for the afternoon tea are finished. Don't forget to like the video and share it if you enjoyed it. Please also share your feedback in the comments if you try this at home. In the meantime, take care of yourself, and I'll see you very soon for more delicious recipes.