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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 355°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.

Ricotta cheese and lemon soft cookies.

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Ricotta cheese and lemon soft cookies.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Put the ricotta cheese into a colander to let the whey drain. Sift the flour and the baking powder in a bowl, add the caster sugar, vanilla seeds and lemon zest plus the salt pinch.
  2. Mix a little then add the ricotta, knead with fingers until you have a smooth but very soft loaf. Take small bites of dough, round them with hands and put them on a baking tray.
  3. Bake at 350°F for 8- 10 minutes or until they turn gold. Sprinkle with icing sugar (or roll the in it) when they are still warm. Serve warm or cold. You can store them in a tin box for a couple of days.

Everyday chocolate cake with cocoa frosting.


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Everyday chocolate cake with cocoa frosting.

Servings
8


Ingredients
Cake:

Frosting:

Servings
8


Ingredients
Cake:

Frosting:


Instructions
  1. Preheat the oven at 350°F.
    Grease a 9 inches round baking pan.

  2. In a bowl mix sugar, flour, baking powder, baking soda and salt.

  3. Add the sour cream, the oil, the egg and the vanilla extract.
    Beating quickly by hand or with a food processor add slowly the hot coffee ( or water).

  4. Pour the batter in the baking tin and bake for about 30- 35 minutes.

  5. For the frosting: in a big bowl, using an electric mixer, combine butter ad cocoa.
    Slowly add milk and icing sugar until you have the right spreadable consistency.
    Add the golden syrup and the vanilla extract, mix well and let sit for at least ten minutes.
    You can store in fridge, covered with cling film, for a couple of days; cold it has the texture of chocolate mousse and it's wonderful by the spoon: I suppose you are going to discover it by yourself.

  6. Spread a generous amount of frosting on the cake when it's completely cold.

Easy coffee cookies.

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Easy coffee cookies.
Servings
Servings
Instructions
  1. Beat butter and sugar until fluffy, add flour and coco, sifted, then coffee. Mix until you have a smooth dough. Cover with cling film and let it rest in fridge for at least a couple of hours.
  2. Out of the fridge dough culd be pretty hard, knead a little to soften and for balls, the size of a big walnut. Put them on a baking tray and press gently to give them an oval shape. Do a small superficial cut on the cookies to give the impression of a coffee bean.
  3. Put the baking tray into the fridge for about ten minutes before putting it in the oven. Bake at 350°F for 6-10 minutes. Please consider they will be very soft when hot, so soft you could think they are still raw but they will be ok when cold; do not tuch them before completely cold.

Imperial stout beeramisù.

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Imperial stout beeramisù.
Servings
4
Ingredients
Servings
4
Ingredients
Instructions
  1. Whip milk cream with icing sugar, not too much, the cream should be whipped but not too firm. Mix it with mascarpone cheese folding gently, add also beer, little by little.
  2. Soak ladyfingers in beer, put them at the bottom of a serving tray then cover with mascarpone cream. Make another layer of soaked ladyfingers, add more cream and level it.
  3. Cover your beeramisù with dark chocolate roughly chopped. Let it rest covered, in fridge, for at least half a day to let the various flavours mixing evenly.
Recipe Notes

For this recipe I kept the quantities in milliliter and grams, this is because every conversion I tried wouldn't work out as well as the ones I used because pastry requires precision. 🙂

Buy yourself a graduated jug and a kitchen scale, your cooking life will be better!