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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 355°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.

Healthy pumpkin and ricotta savoury cakes.

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Healthy pumpkin and ricotta savoury cakes.
Servings
12
Servings
12
Instructions
  1. Mix very well pumpkin puree, ricotta cheese, Parmesan, nutmeg, salt and pepper. In a separate bowl beat egg whites with an extra pinch of salt until white and fluffy.
  2. Add the pumpkin mixture to egg whites, mix folding gently until well combined.
  3. Pour mixture into a muffin tin, you should end up with 12-14 cakes. Sprinkle every cake with mixed seeds.
  4. Bake at 356°F for 25-30 minutes, serve cold or room temperature.

Grapefruit Sour IPA sherbet.

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Grapefruit Sour IPA sherbet.
Servings
4
Ingredients
Servings
4
Ingredients
Instructions
  1. Put in a pan water ans sugar, bring to a boil untill sugar is dissolved. Let it cool then add beer and mix.
  2. Beat egg whites with a pinch of salt untill fluffy then add the sugar syrup and mix well. Put the bowl in freezer, every 20- 30 minutes mix the sherbet. At first you'll see whites on top and syrup at the bottom of the bowl, don't give up, keep on mixing every now and then and in 4-5 hours you'll have your sherbet.
Recipe Notes

The sherbet could be stored in freezer up to a month but before serving it you have to cream it again: take it off the freezer few minutes in advance and when it's soft enough mix it untill creamy again.

Homemade milk candies.

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Homemade milk candies.
Servings
30
Ingredients
Servings
30
Ingredients
Instructions
  1. Beat in an electric mix egg whites with a tablespoon of sugar untill pale white.
  2. Add the rest of the sugar, beat untill fluffy, then add powdered milk and beat untill incorporated.
  3. Spread evenly the mix on a baking sheet (or make dots with sac- a- poche) and bake at 140°F untill hard. Halfway engrave squares with a knife. Store in an airtight container.