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Cream Cheese and Strawberry Jam Cake

  Ingredients 470g cream cheese (Philadelphia-style works perfectly). 100g Greek yogurt. 4 whole eggs. 250g white sugar. 1 teaspoon vanilla extract. 1 pinch of salt. 3 tablespoons strawberry jam. For the biscuit base: 220g digestive biscuits (or Maria biscuits if you prefer something milder). 100g butter at room temperature. You'll also need: 1 round cake tin, 24cm diameter. Parchment paper for the base. Butter for greasing. Method Grease your tin generously with butter and line the bottom with parchment paper. Next, crush the biscuits until they're fine crumbs, then mix them with the softened butter until everything comes together into a moist, sandy mixture. Set aside a small handful of these crumbs—you'll scatter them over the top of the cake later. Press the rest of the biscuit mixture firmly into the base of your tin. Use your fingers, the back of a spoon, or even the bottom of a glass to pack it down really well. The base needs to be compact and should cover the entir...

Brioche Tear-and-Share Buns

For an afternoon snack, these tear-and-share buns. They remind me of the ones the bakeries used to make many years ago — they were absolutely delicious!


Details

Cost: €0.20 per bun
Preparation time: 60 minutes + rising time




Ingredients

for 10 buns
  • 400g bread flour.
  • 60g butter, melted in a double boiler.
  • 20g fresh yeast.
  • 90g milk.
  • 3 whole eggs.
  • 100g sugar.
  • 1/2 tsp salt.
  • grated zest of orange and lemon.

you'll also need

  • 1 egg yolk mixed with 1 tablespoon milk.
  • sugar for sprinkling.

Preparation

Dissolve the yeast in the warm milk and put it in the bowl of your stand mixer with the rest of the ingredients. Knead for about 20 minutes.
Turn the dough out onto a lightly floured work surface and shape it into a ball without adding more flour — the less flour you add at this stage, the better your brioche will turn out.
Place it in a bowl greased with olive oil and cover with plastic wrap. Let it rise for about 8 hours or overnight.
Shape into a ball and place in a bowl greased with olive oil, covered with plastic wrap, for about 8 hours or overnight...
Once the dough has doubled in size, divide it into small buns of roughly equal size, about 60g each.
Arrange them on a baking sheet lined with parchment paper, placing them side by side as you can see in the photo. Let them rise again for 30 minutes in a warm spot without any drafts...
Preheat your oven to 180°C.
Brush the buns with the egg yolk mixed with milk and sprinkle generously with sugar.
Bake until they're golden brown...
Enjoy!
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