Baking
Baking
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 brownFor 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.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 brownFor 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 meringeFor 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.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.