All these cakes have the same cookie dough. I sometimes use it to do lemmon cookies too. This is the recipe:Mix in a bowl: 175 g Flour + 45g Sugar + 1 Vanilla sugar (7g) packageCut in pieces 85g of cold butter and mix with the previous until it looks like crumblesAdd 1 egg and wrap in foil and leave in the fridge for 30 min. If making lemon cookies add half a lemmon juice and zest.Bake for 12 minutes at 150 C.
For the lemon curd filling:Melt 62g of butter and mix with in a microwave safe bowl with 82g of powder sugar and 120g lemon juice.Separately beat 2 whole eggs and 1 yolk and add to the previous mix.Using 30 seconds intervals microwave at 360Hz for 5-6 minutes mixing with a spoon until it gets the curd consistency.Finally add 80g heavy cream.
For the meringue:One egg white and its same weight in sugar. After beating the white to snow add the sugar and then pour it in a ziplock back with a tiny hole to decorate the cake. Bake all togetehr at 150C until the meringue starte turning a bit brown
My Bday Cake
For the creamy filling:200g white chocolate, melt at 260Hz for 2 minutes in the microwave. Mix virgorously with 200g of quark, or greek yogurth if not available.
Pour about 300g of mixed berries in the bottom and some in the top to decorate.
For the filling:Cook 3 gala apples chopped in tiny cubes with 120g water, 45g sugar and 3g cinnamon. Use a fork to make them more as a puree if needed and spread in the bottom of the prebaked tart.
For the top:Peel and cut 2 apples in slices as thin as possible and assamble them from outside to the inside one over the other making a flowe shape. Bake 20 min at 150C or until golden brown
For the cake:Beat until very creamy 200g butter (soft) and 100g sugar. Add 1 package Vanilla sugar and 3 whole eggs and keep beating. When is well incorporated add 250g flour and 1 package baking powder. Add 500g of shredded carrot and 150g walnuts with 1/2 a teaspoon of nutmeg. Bake everything at 150C for 45 minutes.
For the frosting:With a spoon mix cream cheese and powder sugar to taste with a package of vanilla sugar.
For the filling:Mix 113g of room temperature cream cheese with 400g condensed milk. Separately beat 200g of cream and mix with the previous mix. Prepare 7g of gelatine and mix slowly with 500g of rasperry puree (make from mixing raspberries), once the fruit puree is incorporated in the gelatine (note the order) mix with all the previous ingredients. Decorate with sliced almods, more raspberry puree and fresh raspberries.
For the sponge cake:Beat to snow point 3 egg whites. Add 70g of sugar and beat until incorporated. Add 3 egg yolks and beat one more time. Separately mix 75g of flour with 1/2 a teaspoon of baking powder and using a spatula mix very slowly with the previous mix. Add 20g of melted butter very slowly as well. Bake 17min at 170C.
For the rest:Mix 400g condensed milk, 400g evaporated milk and 100g milk. Once the sponge cake is cold mix these ingredients and pour over. Decoreate with meringe
For the base cake:Mix 80g of warm milk, 4g of sugar and 3g of yeast. Mix and let rise 15 minutes. Mix with 25g of melted butter, 35g of sugar and 170g flour. Let in the mix rise in the mold 30 min.
For the filling:Mix 1 beaten egg, 15g of milk, 15g of cream, 35g of sugar and one package of vanilla sugar. Lay the fruits over the base cake, I have used plums, blueberries, raspberries, etc.
For the sreusel:Melt 50g of butter, 60g of sugar and 160g of flour. Assemble on top of the cake and filling.Bake at 150C for at least 50 minutes.
Peel and dice 1.5 kilos of apples. Mix 125g of soft butter, 125g of sugar, 250g of flour, 1/2 a package of back pulver, a bit (3g) of cinammon and 3 eggs. Mix everything and spread flat in a buttered mold or silicone one. Easier say than done. Bake at 200C for 50-55 minutes.
Rhubarb and Strawberry
For the filling:Dice 400g of Rubarb and mix with 40g of sugar. Let sit for at least 30min so that it bleeds some of the liquid that is not used for the cake. Also dice 400g of strawberries.
For the cake and top:Mix 135g sugar, 165g of butter, 225g of flour and 1 package of vanilla sugar. Take 2/3 of this mix for the base of the cake and bake initially at 190C at 15min. Afterwards fill with the drained rubarb and strawberries and top with the rest of the mix. Bake everything together for 35min.
Take a mix of 75g of melted butter, 75g of milk, and 75g of water. Then mix it with 400g of Tapioca flour until the mixture resembles bread crumbs. Mix in 100g of powdered parmesan cheese and 100g of a different cheese that melts more, like Ementaler of Comte, add 10g of salt and mix witht the previous mix. Finally, use 2 eggs to make the mixture homogenous and make small balls. Bake at 220 C for 15 minutes or until the balls are a bit brown. They are the best when eaten warm.
Preheat the oven at 180 C. Take 6 egg wites and weight them, you will need that same amount of sugar. Beat the egg whites until you can turn over the bowl without them falling and only then mix in the sugar until dissolved.With a spatula and very slowly, mix in 25g of cocoa powder and 50g of chunks of dark chocolate.Make a small mountain shape in a tray lined with banking paper and as soon as it is in the oven take the temperature down to 130 C, bake for 45 minutes or until the top cracks.For the cream, beat 250g with a package of vanilla sugar and top with as many red fruits as desired.