One day till.... Weekend my friends. Take a slice of a fruity cake with raspberry and whipped cream and chocolate mousse inside and a light chocolate dough!
Thursday, January 30, 2014
Sunday, January 26, 2014
Little Pastry
These little sins are just heavenly and easily to customize. Small pastrys with chocolate dough whipped cream with vanilla and melted dark chocolate couverture. Red fruits such as raspberries, blueberries or strawberries for garnish are suitable for the fruity taste.
You need for the dough
- 200 g of flour
- 30 g of cocoa powder
- 160 g of sugar
- 6 tbsp sunflower oil
- 5 drops of rum flavoring
- 1 packet of baking powder
- 250 ml of water
Mix th flour with the cocoa, baking powder and sugar complete in a blender. Now you take the oil, water and flavor and mix to a thick liquid batter. 2 round baking pans 26cm thick and line the base with baking paper. Divide the batter evenly between the two shapes and bake in a preheated oven at 180 ° C 20-25 min.
In the interim whip the cream until stiff and add vanilla flavor to get an beautiful taste of vanilla. In the same time you melt the couverture. 200gr couverture with 200gr liquid cream over a water bath.
When the pie crust is cooled can start with the building of the pastes. With a cookie cutter you can make little sweet hearts or circles with the shape of your choice. It is up to you. In the middle of the whipped cream is then spread. In another piece of your pie bottom. The whole is then covered with the melted chocolate. Makes you not worry if not everything is covered with chocolate. It affects more imaginative when it is half covered. Then only give the fruits of it, and let it dry.
Since you certainly still have remnants left over you can just only give the leftover pie crust into a mold. Add the whipped cream and the rest of the chocolate. Then a few more fruits .... And there you have your "Cake with a difference".
You need for the dough
- 200 g of flour
- 30 g of cocoa powder
- 160 g of sugar
- 6 tbsp sunflower oil
- 5 drops of rum flavoring
- 1 packet of baking powder
- 250 ml of water
Mix th flour with the cocoa, baking powder and sugar complete in a blender. Now you take the oil, water and flavor and mix to a thick liquid batter. 2 round baking pans 26cm thick and line the base with baking paper. Divide the batter evenly between the two shapes and bake in a preheated oven at 180 ° C 20-25 min.
In the interim whip the cream until stiff and add vanilla flavor to get an beautiful taste of vanilla. In the same time you melt the couverture. 200gr couverture with 200gr liquid cream over a water bath.
When the pie crust is cooled can start with the building of the pastes. With a cookie cutter you can make little sweet hearts or circles with the shape of your choice. It is up to you. In the middle of the whipped cream is then spread. In another piece of your pie bottom. The whole is then covered with the melted chocolate. Makes you not worry if not everything is covered with chocolate. It affects more imaginative when it is half covered. Then only give the fruits of it, and let it dry.
Since you certainly still have remnants left over you can just only give the leftover pie crust into a mold. Add the whipped cream and the rest of the chocolate. Then a few more fruits .... And there you have your "Cake with a difference".
Tuesday, January 21, 2014
Themed cake Olympiakos FC
You are a fan of a special football team? Then try a special themed cake. I had to make a special Olympiakos FC cake. So I choose of course the colours red and white, both inside and outside of the cake.
Recipe for the dough
- 6 large eggs separated
- 200g. sugar (1 cup).
- 2 vanilla
- 125 gr. flour (1 cup).
- 35 gr. cornflour (1/4 cup.)
- 2 tsp baking powder
- 2 pinches of salt
- 50g. melted butter
Preheat oven to 170 º C in air . Grease baking sheet and lay in pan 32 cm (or divided into two tins 22 cm).In a bowl sift the flour, corn flour , the baking powder and salt.In mixer , beat the egg yolks with 2/3 of the sugar until they rise and double. Add the vanilla.In another bowl with a hand mixer, beat the egg whites with the salt to soft peaks. Add the sugar and beat 1 ' polish. Pour the meringue eggs. Add the dry ingredients and gently stir. Finally pour the warm butter. When the dough is ready, if you want you can coloured the dough. I have coloured it with red because of the teams colours. Mix and put in pan. Bake for about 25 ' -30 '. Allow to cool thoroughly.
Ingredients for the withe chocolate mousse
- per 150ml milk and cream
- 200g white chocolate (repeatedly hit in the package firmly on the table edge, so you have to the chocolate does not laboriously chop)
- separated 4 eggs
- a pinch of salt
- 50g superfine sugar
- 4 sheets soaked in cold water and expressed white gelatine
The Melt chocolate gently in a water bath. Meanwhile, whip the cream until stiff. Also, beat the egg whites with the salt very stiff, leaving sprinkle in the sugar. The eggs above the water bath with the milk slowly added pitch and creamy. Dissolve the gelatine in it, stir in the melted chocolate, then fold in the cream and the egg whites. The mousse about 4 - 5 hours provide cold.
For the cake coating simply cream until stiff and cover the cake with it. Working for the decoration on the cake with fondant and sculpt the desired pattern.
And the cake is ready!
Recipe for the dough
- 6 large eggs separated
- 200g. sugar (1 cup).
- 2 vanilla
- 125 gr. flour (1 cup).
- 35 gr. cornflour (1/4 cup.)
- 2 tsp baking powder
- 2 pinches of salt
- 50g. melted butter
Preheat oven to 170 º C in air . Grease baking sheet and lay in pan 32 cm (or divided into two tins 22 cm).In a bowl sift the flour, corn flour , the baking powder and salt.In mixer , beat the egg yolks with 2/3 of the sugar until they rise and double. Add the vanilla.In another bowl with a hand mixer, beat the egg whites with the salt to soft peaks. Add the sugar and beat 1 ' polish. Pour the meringue eggs. Add the dry ingredients and gently stir. Finally pour the warm butter. When the dough is ready, if you want you can coloured the dough. I have coloured it with red because of the teams colours. Mix and put in pan. Bake for about 25 ' -30 '. Allow to cool thoroughly.
Ingredients for the withe chocolate mousse
- per 150ml milk and cream
- 200g white chocolate (repeatedly hit in the package firmly on the table edge, so you have to the chocolate does not laboriously chop)
- separated 4 eggs
- a pinch of salt
- 50g superfine sugar
- 4 sheets soaked in cold water and expressed white gelatine
The Melt chocolate gently in a water bath. Meanwhile, whip the cream until stiff. Also, beat the egg whites with the salt very stiff, leaving sprinkle in the sugar. The eggs above the water bath with the milk slowly added pitch and creamy. Dissolve the gelatine in it, stir in the melted chocolate, then fold in the cream and the egg whites. The mousse about 4 - 5 hours provide cold.
For the cake coating simply cream until stiff and cover the cake with it. Working for the decoration on the cake with fondant and sculpt the desired pattern.
And the cake is ready!
Tuesday, January 14, 2014
Sunday, January 12, 2014
Hazelnut Heap
A small tasty candy in between. For coffee or tea or a snack when you're on the road. Hazelnut heap are small and full of hazelnuts. Not too sweet and perfect when you just crave something sweet.
Recipe for the dough
- 1 vanilla bean
- 250g butter, softened
- 250gr sugar
- 1 egg
- 375gr flour
- 175gr ground hazelnuts
- Hazelnuts and icing sugar for decoration
Slit open the vanilla pod and scrape out the inside. Stir utter with sugar, egg and vanilla until it's fluffy. Mix the flour with the ground hazelnuts, stir half into the mixture and the rest including quantities with the stirring spoon. Shape into 3 cm thick rolls and refrigerate covered these 60 minutes. Then small balls roll and decorate each with a hazelnut.
At 180 degrees bake 12-15 Miuten.
When the small Hazelnut Heaps are cooled, you can decorate them with icing sugar.
Recipe for the dough
- 1 vanilla bean
- 250g butter, softened
- 250gr sugar
- 1 egg
- 375gr flour
- 175gr ground hazelnuts
- Hazelnuts and icing sugar for decoration
Slit open the vanilla pod and scrape out the inside. Stir utter with sugar, egg and vanilla until it's fluffy. Mix the flour with the ground hazelnuts, stir half into the mixture and the rest including quantities with the stirring spoon. Shape into 3 cm thick rolls and refrigerate covered these 60 minutes. Then small balls roll and decorate each with a hazelnut.
At 180 degrees bake 12-15 Miuten.
When the small Hazelnut Heaps are cooled, you can decorate them with icing sugar.
Wednesday, January 8, 2014
Millefeu
A Millefeu is a cake-like sweetness. Using a cream Patesserie, some whipped cream and the main component of a Millefeu the pastry, this cake is very light and perfect for every season. It's easy, quick and sure success has provided when you follow the instructions to the letter.
Recipe
You will need:
- 2 sheets puff pastry (700g)
For the cream
- 200g. sugar
- 1 liter of milk
- 4 egg yolks (80g)
- 100 gr. flour, all-purpose
- 10g. butter cow
- 1 tsp vanilla powder
- 250 gr. cream (35% fat)
For the whipped cream
- 1 liter cream (35% fat)
- 200g. castor sugar
Preheat oven to 180 ° C in air.
Cut puff pastry sheets into rectangular pieces of dimensions 6 x 10 cm, place you pan and with a fork, pierce the surface. Bake for 40 minutes.
In a saucepan put the milk over low heat until boil and add half the amount of sugar. Mix. In a large bowl, pour the remaining sugar and flour. Add some little boiling milk and stir well adding the yolks.
Then transfer the mixture to the saucepan with the milk. Mix well and allow to boil for 2 minutes and then remove from the heat. Add the diced butter and vanilla until fluffy one. Pour the cream into a metal bowl and let cool in the refrigerator for 2 hours. Remove it from the refrigerator to soften and stir again . In a small bowl, mix with a mixer cream.
Beat the cream with the powdered sugar on medium speed until fluffy.
Cut pieces of puff pastry in half. Place the halves next to each other on a platter. Apply onto the cream. Put up by the remaining leaves. You can keep some to rub on the cake for decoration. And cover the cake with whipped cream. Sprinkle with grated pastry and icing!
To escape the monotony, I have decorated the Millefeu with apricot in the form of a flower. Even within the sweet sin I've designed it fruity. Have fun!
RecipeYou will need:
- 2 sheets puff pastry (700g)
For the cream
- 200g. sugar
- 1 liter of milk
- 4 egg yolks (80g)
- 100 gr. flour, all-purpose
- 10g. butter cow
- 1 tsp vanilla powder
- 250 gr. cream (35% fat)
For the whipped cream
- 1 liter cream (35% fat)
- 200g. castor sugar
Preheat oven to 180 ° C in air.
Cut puff pastry sheets into rectangular pieces of dimensions 6 x 10 cm, place you pan and with a fork, pierce the surface. Bake for 40 minutes.
In a saucepan put the milk over low heat until boil and add half the amount of sugar. Mix. In a large bowl, pour the remaining sugar and flour. Add some little boiling milk and stir well adding the yolks.
Then transfer the mixture to the saucepan with the milk. Mix well and allow to boil for 2 minutes and then remove from the heat. Add the diced butter and vanilla until fluffy one. Pour the cream into a metal bowl and let cool in the refrigerator for 2 hours. Remove it from the refrigerator to soften and stir again . In a small bowl, mix with a mixer cream.
Beat the cream with the powdered sugar on medium speed until fluffy.
Cut pieces of puff pastry in half. Place the halves next to each other on a platter. Apply onto the cream. Put up by the remaining leaves. You can keep some to rub on the cake for decoration. And cover the cake with whipped cream. Sprinkle with grated pastry and icing!
Wednesday, January 1, 2014
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