» » SPICED PUMPKIN AND CHOCOLATE CAKE WITH MAPLE CINNAMON MASCARPONE FROSTING

It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

SPICED PUMPKIN AND CHOCOLATE CAKE WITH MAPLE CINNAMON MASCARPONE FROSTING

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SPICED PUMPKIN AND CHOCOLATE CAKE WITH MAPLE CINNAMON MASCARPONE FROSTING
I created this cake in the moment of celebration that was very significant to me and to this days it remains a very special recipe that I am very proud of. 
Spiced Pumpkin and Chocolate Cake with Maple Cinnamon Mascarpone Frosting
Course: Dessert
Servings: 6 -8
Author: Julia Frey of Vikalinka

Ingredients
  • For the Chocolate Stout Cake layers
  • 1/3 cups Guinness or other stout
  • 2 tbsp strong black coffee
  • 1/2 cups/ 115 gr unsalted butter
  • 1/3 cups unsweetened cocoa powder
  • 1 cups all purpose flour
  • 1 cups sugar
  • 3/4 tsp baking soda
  • 1/2 teaspoons salt
  • 1 large egg
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup creme fraiche/sour cream
For the Spiced Pumpkin Cake layers
  • 1 cup + 2 tbsp flour
  • 2/3 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp salt
  • 1 tsp. cinnamon and 1/4 tsp. mixed pumpkin spice nutmeg, cloves, ginger
  • 2/3 cup oil
  • 2/3 cup white sugar
  • 2 eggs
  • 7 oz/200gr pumpkin puree
For the syrup
  • 1/4 cup-simple syrup sugar and water in equal parts
  • 2 tbsp-sloe gin or damson gin not regular gin
  • For the Maple Cinnamon Frosting
  • 500 gr/ 2 cups-Italian mascarpone
  • 1 cup-icing sugar
  • 1 tbsp-pure maple syrup
  • 1 tsp-cinnamon
  • 1 tsp-vanilla
  • 1/2 cup-whipping/double cream
Instructions
  1. Preheat the oven to 325F/160C.
  2. Grease 2-8" round cake pans and line the bottoms with greased parchment paper. Set aside.
Chocolate layers
  1. In a saucepan heat stout, coffee and butter together until the mixture comes to a gentle simmer, add cocoa powder while whisking continuously to avoid lumps until smooth. Set aside to cool.
  2. Blend flour, sugar, baking soda, and salt in a different bowl. Mix eggs, vanilla and creme fraiche with an electric mixer in bowl no 3.
  3. Now check on your chocolate mixture and make sure it’s cool enough to continue the process.
  4. Add the chocolate mixture to the egg and creme fraiche mixture and blend them together.
  5. Add flour mixture a little bit a time and beat on low speed until combined. Pour into the pan and level.
  6. Bake in the preheated oven for 25-30 min. Always test your cakes for doneness with a toothpick or a cake taster. Cool on a wire rack.
Spiced Pumpkin layers
  1. Mix flour, baking powder, baking soda, salt and spices.
  2. Then add oil, sugar and eggs, beat well to combine.
  3. Add pumpkin and mix for 2-3 minutes until well incorporated.
  4. Pour into the cake pan and level.
  5. Bake at 325 F/160C for 25-30 min, cool on a wire rack.
Sugar syrup for drizzling
  1. Mix sugar syrup with sloe gin or any other liqueur of your choice.
Maple Cinnamon Mascarpone Frosting
  1. Whip cold mascarpone until light, which will take no longer than 1 minutes, add pure maple syrup and icing sugar, beat until well incorporated for 1 minute.
  2. Add cinnamon, vanilla and whipping cream.
  3. Whip for 2 minutes until stiff.
Assemble the cake
  1. When the cakes are cooled, split each layer in half.
  2. Brush each layer with some sugar syrup.
  3. Divide Maple Cinnamon Frosting into 4 parts.
  4. Stack the layers on top of each other so chocolate and pumpkin layers interchange.
  5. Fill the layers with 3/4 of Maple Cinnamon frosting.
  6. Then cover the entire cake with your crumb coat using the frosting from the part you'd set aside.
  7. Chill in the fridge for 20-30 minutes.
  8. Then cover the cake with the remaining frosting and decorate with flowers if desired or leave it plain. Alternatively, you can lightly dust the cake with a touch of cinnamon.
full recipe: 

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