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Kinuskikaka, Swedish caramel cake.

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Kinuskikaka, Swedish caramel cake.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Heat the oven at 355Β°F Grease a 9 inches round cake pan.
  2. Melt the butter in a saucepan then let it cold. In a bowl whisk together yolks and brown sugar, beat until frothy. Pour in the butter and whisk again then sift in the flour, the almond meal, salt and almond extract. Stir just enough to eliminate all the lumps.
  3. In another bowl beat egg whites, when fluffy add cane sugar, little by little, until you have a smoothy and shiny meringue. Fold in the meringue into the cake batter, then pour the batter into the cake pan.
  4. Bake for 30- 40 minutes. Remove the cake from the oven, let cool, then remove the cake from the pan.
  5. To prepare the caramel: bring milk cream and dark brown sugar to a boil then reduce heat and let it simmer for about 40 minutes. It is ready when it sticks to a spoon.
  6. Let the caramel cool a little but not too much or it will be to thick to be spread on the cake. Cover the cake with the caramel and decorate with lingonberries.

Tres leches cake.

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Tres leches cake.
Servings
8
Ingredients
For the cake:
For the milk mixture:
Servings
8
Ingredients
For the cake:
For the milk mixture:
Instructions
  1. Beat sugar and butter, then add eggs, one at time, until you have a foamy and gold mixture.
  2. Sift in flour, salt and baking pownder. Pour the mixture in a greased baking tin about 9X9 inches. Bake at 355Β°F for about 40 minutes or until well baked in the middle.
  3. Mix in a bowl condensed milk, whole milk, evaporated milk or milk cream. When the cake is out of the oven make a lot of holes with a toothpick in the whole cake, then pour the milk mixture over the cake. You must soak all the parts.
  4. When the cake is cold enough put it into the fridge. It must rest for at least four hours, overnight is better.
  5. When is time to serve the cake whip the milk cream with icing sugar until stiff, cover the cake and add al the fruit you want in pieces or slices. If you like you can sprinckle the cake with ground cinnamon.

Fiordilatte ice cream with caramel sauce.

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Fiordilatte ice cream with caramel sauce.
Servings
6
Ingredients
For the caramel sauce:
Servings
6
Ingredients
For the caramel sauce:
Instructions
For the ice cream:
  1. Put the milk in a sauce pan with sugar and opened vanilla pod. Let it simmer until sugar is melted, let it cool and store it into the fridge.
  2. Whip the milk cream then add milk mixture in it, stirring slowly. At this time, if you have an ice maker, pour the mixture in it and let it go until the ice cream is done. Store into the freezer and mix it by hand or with the ice cream makerbefore serving it if you need. If you don't have an ice cream maker just pour everything in a bowl, store into the freezer and mix it every 30 minutes or so. It needs hours to get hard so don't worry if it's still soft after half a day. Just let it sit into the fridge and mix sometimes.
For the caramel sauce:
  1. Put sugar and butter in a sauce pan, let it cook until it has a gold- brown colour. Pay attention it turns black quickly! Add heavy cream stirring until the sauce thickens and cover the spoon.
  2. When the ice cream is ready serve it with caramel sauce on top. Don't use hot caramel sauce as the ice cream melts quickly on its own, just keep the sauce cold or room temperature.

Chocolate rugelach.

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Chocolate rugelach.
Servings
8
Ingredients
For the dough
For the chocolate cream
To fill rugelach
To brush rugelach
Servings
8
Ingredients
For the dough
For the chocolate cream
To fill rugelach
To brush rugelach
Instructions
  1. Mix by hand or with a mixer all the dough ingredients. Make a smooth loaf and wrap it in cling film, let it rest in fridge for at least 4 hours.
  2. For the chocolate cream: bring butter and milk cream to a boil, add the chocolate, remove from fire and mix until chocolate is weel melt. Preheat ovn at 360Β°F.
  3. On a slightly floured surface spread the dough with a rollpin. You should end with a disk of about 30 cm diameter. Brush the disk with chocolate cream then sprinkle with all the filling ingredients. Cut the disk in 12 cloves and roll them croissant- like. Put them on a baking tray.
  4. Mix yolk and water, brush the rugelach then sprinkle with caster sugar and cinnamon. Bake for about 20 minutes until rugelach become gold. Wait at least 10 minutes before tasting.
  5. Mettete i rugelach su una teglia e infornate per circa 20 minuti, fino a quando sono ben dorati. Lasciateli raffreddare una decina di minuti almeno prima di assaggiarli.

Spring onion & red chili cornbread.

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Spring onion & red chili cornbread.
Instructions
  1. Preheat the oven at 225Β° F and grease a tin. Mix all the ingredients together, pour the batter into the tin and bake for about 30 minutes.
  2. Let the bread cool then remove from the tin. Cut in chunks or slices ( it's quite crumbly), tast it a little if you want and pair it with soups, grilled meat or whatever you like.