Skip to main content

Sara, Butter Cake

This is a wonderful cake that, around Easter time, makes a beautiful traditional mona cake. Ingredients for 8 people for the sponge cake 50g pastry flour. 50g potato starch. 150g sugar. 4 eggs, separated. 1 pinch of salt. 1 tsp vanilla sugar. 1 round cake pan, 24cm in diameter. butter for greasing the pan. for the sweet butter cream: 500g butter at room temperature. 400g water. 500g sugar. for the soaking syrup: 150g sugar. 150g water. optional: 1 tablespoon of liqueur (Kirsch, rum, etc.). you'll also need: toasted sliced almonds. powdered sugar for dusting (optional). Preparation First, we'll make the sponge cake : Heat your oven to 180°C. Grease the cake pan with butter. Beat the egg whites to stiff peaks with the pinch of salt. In a separate bowl, beat the yolks with the sugar and vanilla sugar until they're fluffy and have doubled in volume. Fold in the sifted flour and potato starch, then gently add the beaten egg whites ...

Chocolate Cat Tongues


Today I'm bringing you some cookies that work beautifully for an afternoon snack, alongside a scoop of ice cream, or even to dress up a special cake.




Ingredients

for 35-40 cookies
  • 110g cake flour.
  • 100g powdered sugar.
  • 50g dark chocolate (I use Nestle Postres).
  • 1 tsp vanilla sugar.
  • 3 egg whites.
  • 1 pinch of salt.
  • 100g butter, at room temperature.

Preparation

Preheat your oven to 190°C.
Melt the grated chocolate and butter together in a double boiler.
Stir in the powdered sugar and vanilla sugar...
and beat with an electric mixer until everything is well combined and smooth.
Add the three egg whites and pinch of salt, then beat for another 3 minutes...
Using a spatula or your hand, gently fold in the sifted flour...
Pop this batter in the fridge for at least 2 hours — it needs that chill time.
Once it's set, spoon the mixture into a piping bag fitted with a plain tip. Pipe out little finger-length sticks onto a baking sheet lined with parchment paper. Make sure to leave plenty of room between them, because they spread a bit as they bake and you don't want them sticking together.
Bake for 7 to 8 minutes, or until the edges turn golden...




Happy baking!

Labels:

Popular posts from this blog

Cod with Hazelnut Crust and Roasted Vegetables

  ingredients 4 pieces of desalted cod. flour for dusting the cod. 100g roasted hazelnuts, chopped. a small piece of orange peel. 2 sprigs of fresh parsley, chopped. 1 egg. salt. extra virgin olive oil. for the vegetables: 1 small zucchini. 1/2 red bell pepper. two onions. 2 garlic cloves. 5 or 6 pitted prunes, halved. two tablespoons of currants. 100ml white wine. salt. freshly ground black pepper. extra virgin olive oil. preparation First, you'll want to make the coating for the cod. Grind the hazelnuts with the piece of orange peel and chopped parsley, then stir in the beaten egg. Dust the cod pieces lightly with flour, then coat them with the hazelnut mixture. Put the currants and prunes in a small bowl with a bit of water to soak while you prepare the vegetables. Rinse the vegetables well and drain them thoroughly. Slice the onions and zucchini into rounds, dice the bell pepper, and mince the garlic. In a deep skillet, heat 4 tablespoons of oil and sauté the onion, bell peppe...
Read more

Beet Salad with Zucchini, Asparagus, and Pear

ingredients for 4 people 1 bunch of green asparagus. 2 medium zucchini. 2 pears, unpeeled. 1 or 2 ripe tomatoes. cooked black beans (or white beans work too). small chunks of cheese (whatever you fancy). toasted sliced almonds. for the dressing: juice of 1/2 lemon. freshly ground black pepper. salt. 1 tsp honey. 6 tablespoons extra virgin olive oil. preparation Start by making your dressing. Whisk together all those ingredients until they're well blended and slightly thickened. Set it aside for now. Get your asparagus ready... and cook them in salted water once it comes to a boil. Let them cook for about 4 minutes, then pull them out and plunge them straight into plenty of cold water to stop the cooking. Set them aside. Now for the zucchini. Give them a good wash, then use a mandoline to slice them into thin ribbons like tagliatelle. If you don't have one, a vegetable peeler does the trick just fine... Drop those zucchini ribbons into boil...
Read more

Red Velvet Cream Cake with Currant Flavor

This is a cake that features a brilliant red sponge, and the contrast with the pure white cream makes it absolutely stunning! Ingredients for 8 to 10 servings 4 whole eggs 300g sugar 2 tablespoons cocoa powder 125g butter, at room temperature 280g all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 pinch of salt 2 tablespoons red food coloring 1 tablespoon white vinegar 1 teaspoon currant extract (optional) 240ml buttermilk for the buttermilk 240ml whole milk 1 tablespoon lemon juice to finish the cake 750g heavy cream (35% fat) 220g powdered sugar you'll also need a 22cm diameter cake pan butter for greasing the pan flour for dusting Preparation To make the buttermilk , pour the 240ml of milk into a saucepan over medium heat and bring it to a boil... add the lemon juice, stir well, and remove from the heat. The milk will look curdled — that's exactly what you want. Let it cool for about 5 minutes... mix i...
Read more