Tag: Desserts

Banoffee Cake
A recent trip to Germany has expanded my culinary horizons adding one more show-stopping cake recipe book to our library. This time, the challenge has been set even higher, embracing the hidden secrets shared by a renown German fine patisserie chef Noemie Strouk in her culinary book “Baking with a wow-effect“.

Wow-effect it is… Browsing through the tempting looking pages I leave my husband to make the final choice of what he might wish for me to prepare, as honestly speaking any single cake looks absolutely more then fine to me. His choice is a Banoffee cake and the challenge is on.

The original recipe requires first to bake a cookie base for the cake, but considering an alternative version we decide to make the base from speculoos cookies in a similar way as preparing a cheese cake. The flavour combination between the speculoos cookies the banana and the caramel with the light and fluffy mascarpone cream topping ends as being absolutely sublime. Simple, elegant, light and so easy and quick to prepare… fine dinning “wow” it really is.
Ingredients

200g Speculoos cookies

100g butter

50g salty butter

125g crystal sugar

190g cream

pinch of salt

2 bananas

300g cream

50g mascarpone

Vanilla sugar Dr. Oetker (8g)

30g powder sugar

Chocolate curls

Hazelnut bresilienne

Dry cornflower petals

2tsp cacao powder
Method

1. Prepare the speculoos cake base: Blend the speculoos cookies into a fine dust. Melt 100g butter. Mix the butter and the cookie dust together into a sticky mess. Place baking paper on the base of a 22cm cake form. Press the cookie and butter mixture into a flat disk in the cake form and let it chill for half an hour in the refrigerator.

2. Prepare the caramel: Place 125g crystal sugar in a pot with a thick bottom. Place it over medium fire and let the sugar caramelize (do not touch). Once the caramel starts to get a golden colour and all the sugar has dissolved add a little bit from the cream (do not poor all the liquid at once as it will start to rise). Add 190g cream in three or four times stirring continuously. Cut the salty butter into pieces. Add the butter to the caramel one piece at time stirring continuously until the caramel start to thicken. Once all the butter has been added set aside and let it cool completely on room temperature. Once cooled add a pinch of salt and stir the caramel.

3. For the cream topping: In a cool glass bowl add together the cold 300g cream, 50g mascarpone and vanilla sugar. Mix together with a mixer initially on slow speed until the cream starts to thicken then on high speed. Add the powder sugar and mix until thick.

4. To assemble the cake: Take the cake form out of the fridge. Open the ring and let only the cookie base remain. Cut two bananas into rings and arrange them on top of the speculoos cookie cake base. Drizzle over caramel. Using a piping bag, pipe the mascarpone cream on top of the cake. Dust cacao powder on top and decorate with chocolate curls, hazelnut bresilienne and dried cornflower petals.

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August 6, 2017
Apple Marzipan Cake
In a recent trip to Germany we have stumbled upon an apple cake recipe book, Apfel-kuchen by Elisabeth Bangert. Looking simple and unassuming, it somehow reflected homemade German cooking with an appetisingly looking pictures of recipes on how to make apple cake 100 different ways. As this is my husband’s favourite cake, the investment seemed worthwhile and I bought the book with the promise starting from the order of the index to make every single recipe in the book.

A month ago, I have attempted recipe number one – Apple Cream Cake and we were both amazed by the result. Following on my promise, recipe number two quickly followed. Simple cake base, glazed on top with caramelizing cream marzipan paste, soft apples with a hint of lemon juice and roasted walnuts. Absolutely divine.

Ingredients
- 125g self-raizing flour
- 110g butter
- 125g caster sugar
- 8g Vanilla Sugar Dr. Oetker
- 2 eggs
- 200ml cream
- 150g marzipan
- 1tbs caster sugar
- 3tbsp lemon juice
- 2 apples
- 25g walnuts
Method

1. In a sauce pan add 200ml cream and one table spoon of sugar. Bring to the heat and mix until the sugar has dissolved. Cut the marzipan block into cubes and add them to the cream, stirring gently until the marzipan has melted into a thick paste. Set aside and let it cool slightly.

2. In the meantime, whisk the softened butter, sugar and the vanilla. Gradually, one by one, add the eggs by whisking continuously. Add the flour stirring until well combined.

3. Peal the apples and cut them into thin slices. Mix with three table spoons of lemon juice.

4. Preheat the oven to 180C. Lay a baking form with a baking paper. Pour in the cake mixture and spread evenly. Bake in the oven for 10 minutes then take the cake out. Pour gently on top of the cake the cream and marzipan paste. Carefully arrange on top the apple slices and sprinkle over with a handful of walnuts.

5. Return the cake back to the oven and bake for additional 35 minutes. When ready, take the cake out of the oven and let it cool completely before serving.

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February 20, 2016
Apple Cream Cake
My family’s favourite fruit is apple and this, unsurprisingly often dictates the flavour of our home made desserts. I have so many recipes of various apple cakes and somehow they do not seem to be enough. Every new discovery of making an apple cake in a different way quickly becomes a family favourite requested to be repeated over and over again.

In a recent trip to Germany we have stumbled upon this apple cake recipe book, Apfel-kuchen by Elisabeth Bangert which seems to be the answer to my husband’s prayers. Glancing through the pages I have asked which of the recipes shall I prepare first and his immediate response was that it really doesn’t matter, I could start from the first recipe and every day make one cake until the book is done. Why not indeed? If only Father Christmas could give presents every day…

Based on the available ingredients at home I have selected one of the book recipes and what a result. One of the most delicious apple cakes we have ever made has quickly filled the kitchen with irresistible arroma. Crunchy almond caramelised top hiding melting apple slices with a hint of lemon, surrounded by a soft and thin cake base. Absolute perfection. No surprise that the Germans really do know how to bake the best in the world apple cakes. Grateful for the book and looking forward to attempt the remaining recipes. According to the index order, of course. Just to make someone special happy.

Ingredients

125g self-raizing flour

210g butter

125g caster sugar

1 vanilla essence (8g Vanilla Sugar Dr. Oetker)

2 eggs

3tbsp cream

3tbsp lemon juice

3 apples

50g almond flakes

Method

1. In a sauce pan add 100g of the butter, three table spoons of cream and two table spoons of sugar. Bring to the heat and mix until the sugar has dissolved and the butter has melted. Set aside and let it cool slightly.

2. In the meantime, whisk the remaining softened butter, the sugar and the vanilla. Gradually, one by one, add the eggs continuously whisking. Add the flour and whisk until combined.

3. Peal the apples and cut them into thin slices. Mix with three table spoons of lemon juice.

4. Lay a baking form with a baking paper. Pour over the cake mixture and spread evenly. Carefully arrange on top the apple slices and sprinkle over with some sugar. Graze the apples with the mixture of melted butter and cream. Sprinkle over the almond flakes.

5. Bake in the oven for 50 minutes at 175C. When ready, take the cake out of the oven and let it rest until completely cool than take out of the form and present on a serving plate.
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January 3, 2016
Garash Cake
The Christmas holiday season is behind us. It always feels a bit like climbing a mountain heel. I am enjoying the journey, the beauty of discovering little things at every stop on the way and the thrill and anticipation of seeing the view from the top of the mountain. We have reached the peak at New Year with a spectacular display of fireworks and cascading emotions full of hope for all that is to come and now that the holidays are over, I am still cherishing the sparkling images of the memorable experiences of all that has been left behind.

This image of a traditional Bulgarian Garash Cake is one of them. Gracing our Christmas eve dining table, it was a stunning centrepiece at the end of festive meal. Rich and decadent, beautifully balancing the flavours of a crunchy walnut meringue and the softness of a cacao butter cream, contrasted by the delicate zest of fresh berry fruits. We have savoured every bite… A perfect celebration cake just to enjoy indulging oneself or to be generous and share with others. I for myself, know exactly what to choose.

Ingredients

For the cake
- 8 egg whites
- 1/2 cup of sugar
- 3 cups of walnut meal
- Vanilla essence (8g Vanilla sugar Dr. Oetker)
- pinch of salt
- 1tsp cornflour
- Raspberries
- Redcurrant
- Blueberries
- Powder sugar
For the cream
- 1 cup of sugar
- 1 cup of water
- 5 tbsp cacao powder
- 125g butter
- 8 egg yolks
Method

1. For the cake. Break the eggs, splitting the whites and the yolks in two separate bowls. Put the yolks aside as they will be needed for the cream. Start preparing the cake layers by whisking the egg whites with a pinch of salt. Ones the soft peaks start to form add the vanilla essence and gradually spoon per spoon in regular intervals of whisking add the sugar. Ones the meringue start to form stiff peaks add one tea spoon of corn flour. Add the walnut meal to the meringue and gently fold it together with a spatular.

2. Layer a baking tray with a baking paper. Using a pen and a round baking form, circle on the baking paper the round size of the cake layers you would like to have. Set a plain round nozzle in a piping bag (the same size you would normally use for making macarons – 12) and fill the bag with the walnut meringue mixture. Starting from the centre of the circle on the baking paper, squeeze the cake mixture making round circles until you reach the end of the rim of the shape you would like to create.

3. Pre-heat the oven to 175C. Set the tray in the oven and bake for 30 minutes. The cake layer is ready when you touch it and it does not stick to your hand. Take it out of the oven and let it cool completely. In the mean time pipe the second layer of the cake and bake. Depending on the size of the circle you should be able to make between 4 and 6 layers of the cake. Try to make them as thin as possible. Once cooled peel off the baking paper from the baked meringue layers.

4. For the cream: In a small pan over a medium heat mix together the water and the sugar until the sugar has dissolved. Add the cacao powder and mix the sirup until all is well combined. Take it out of the heat and let it cool completely.

5. In a separate bowl whisk together the slightly soft butter and start adding the egg yolks one by one. Once all the eggs have been combined add the slightly cooled cacao sirup and whisk together until well combined. Set to cool in the fridge for at least one hour.

6. To assemble the cake: Lay the first meringue layer in the centre of a serving dish. Set a start shaped nozzle in a piping bag and fill it in with the cacao cream. Starting from the centre of the cake pipe in a rozzet shape form the cream util it reaches the rim of the cake. Set the second meringue layer on top and pipe the cream on top. Repeat until you set the final top layer and decorate it on top with the cream. Put the cake in the fridge and let it rest overnight.

7. Before serving decorate the top of the cake withe fresh fruits like raspberries, blueberries and redcurrant and dust with powder sugar.

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January 3, 2016
Almond Raspberry Crumble Cake
We were recently in Germany on a weekend trip to Aachen, and as always we could not resist a stop to our favourite book store. It is truly and enchanting place. Selling everything a person could imagine, indulging passions varying from music to cooking, from travelling to science, and for everyone a beautiful book could be discovered as a cherished piece of one’s soul, available to be embraced and taken home.

On this particular trip, I was casually glancing through one of the book sections when a most spectacular recipe book caught my eye. I have never seen a book like that. Big and shiny, with a boldly written title “Indulgent Cakes” gracing the cover next to a mouth-watering four tier cake. And this was only the start of the magic. Every turning of the page revealed the most amazing cake recipes one could only imagine, presented in a most enticing, elegant way. This was not a book, this was a piece of art, a piece of magic and my soul rejoiced that I could have it.

Sitting in our living room and discussing our plans for my husband’s family birthday celebration, it is no surprise that when it comes to cakes, we have a reference for recipes like none other. I let him turn the pages and choose his heart’s desire. We stop and discuss a few, but the final selection is made for an Almond Raspberry Crumble Cake. Light and soft like a feather lemon sponge meets a fragrant nutty crumble topping, kissed by a layer of sweet and sour raspberry perfection in-between. What a beautiful way to say happy birthday to my dearest one in the language of food and love.

{Original recipe from Indulgent Cakes by the Australian Women’s Weekly}

Ingredients

For the cake
- 125g salted butter (room temperature)
- 275g sugar
- 1tsp of grated lemon peel
- 1 Vanilla sugar (Dr. Oetker)
- 3 eggs
- 1/4tsp soda bicarbonate
- 225g plain flour
- 125ml milk
- 125g Raspberries
- 1tbsp powder sugar
For the crumble
- 150g plain flour
- 60g almond powder
- 75g Demetra sugar
- 75g sugar
- 125g salted butter (cold)
- 20g oatmeal
- 50g Almond flakes
Method

1. For the cake. Preheat the oven to 180C. In a large bawl whisk together with an electric mixer the eggs, butter, sugar, vanilla and lemon peel. Once fluffy and smooth add the soda bicarbonate and the flour, and the milk mixing well until all is combined. Lay a backing form with baking paper. Poor the cake mixture on top and gently smooth the service. Put the cake in the oven and let it cook for 20 minutes.

2. For the crumble: In the meantime prepare the crumple by putting in a separate bawl the flour, the oatmeal, the sugar, the almond powder and the butter. Rub the butter into the dry ingredients with your fingers. When the entire paste starts to resemble bread crumbs add the almond flakes.

3. Once the cake has baked for 20 minutes, take it our of the oven and generously scatter on the top the fresh raspberries. Cover on top with the crumble and return to the oven to bake for additional 30 minutes.

4. Once baked, take out of the oven but keep in the baking form to slightly cool for 10 minutes. Take out the cake of the form and place it onto a cooling wrack to cool completely.

5. Dust with powder sugar before serving.

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September 26, 2015
Classic Crème Caramel
Is there a more classic dessert than the beloved creme caramel? We used to eat it so often at home while growing up as kids. We would be coming home from a weekend visit to my grandparent’s farm house, carrying so many home grown products and the inevitable stack of fresh laid eggs. Transforming them into delicious dishes will be simply a matter of time and a pleasure my mother would really relish. We, as kinds would be helping of course, especially when it comes to making creme caramel. The easy part would be burning the sugar and whisking the egg mixture. But the hardest part would be the patience to wait and to wait until the creme caramel is out of the oven, until it has cooled and set, until we could finally take a spoon and dive into a mini-pot of heavenly delight. I am not a child any more, and I still find making the creme caramel part easy, but waiting to sample one extremely, unreasonably, exasperatingly difficult. And who wouldn’t when every spoon full of golden brown custard and liquid caramel kehlibar tastes like the sweetest thing on the earth?

{Original recipe from Mary Berry}

Ingredients

For the caramel
- 160g sugar
- 6tbsp water
- unsalted butter, for greasing the ramekins
For the custard
- 4 free-range eggs
- 25g sugar
- 600ml full-fat milk
- 1 Vanilla sugar essence Dr. Oetker
Method

1. Preheat the oven to 150C. Warm the ramekins in the oven, so they are warm when the caramel is poured in.

2. First make the caramel. Pour the sugar and six tablespoons of water into a clean stainless steel pan. Dissolve the sugar slowly, stirring with a wooden spoon over a low heat. When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour.

3. Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into the warmed ramekins. Set aside to cool and become hard. (Do not put in the fridge because the sugar will absorb moisture and go soft and tacky). Once hard, butter the sides of the ramekins above the level of the caramel.

4. For the custard: whisk the eggs, vanilla essence and caster sugar together in a bowl until well mixed.

5. Pour the milk into a saucepan, gently heat over a low heat until you can still just dip your finger in for a moment, then strain the milk through a fine sieve onto the egg mixture in the bowl. Whisk together until smooth, then pour the mixture into the prepared ramekins.

6. Stand the ramekins in a roasting tin and fill the tin half-way with boiling water from a kettle. Cook in the oven for about 50 minutes or until the custard has set. Do not overcook the custard – check around the edges of the dishes, to make sure no bubbles are appearing.

7. Take the crème caramels out of the oven, remove the ramekins from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel is absorbed into the custard.<

8. To serve, loosen the sides of the custard by tipping the ramekin and loosen with a small palette knife round the edges. Place a serving dish on top of the ramekin and turn upside down.

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September 13, 2015