fbpx
Loading...

Grenoble cake, honey and walnut cake.

Print Recipe
Grenoble cake, honey and walnut cake.
Instructions
  1. Mix all the pastry ingredients untill you have a smooth loaf, put it in the fridge for 3-4 hours. After this time spread pastry with a rollpin and cover a round shaped pan about 8 inches diameter. Keep refrigerated.
  2. Put sugar and water into a saucepan, let it melt and caramel until gold, do not mix.
  3. When gold add the honey and hot but not boiling milk cream, mix well and add nuts.
  4. Let it warm a little.
  5. Spread the shortcrust in the tin, make the edges about 1 inch tall.
  6. Pour the filling and use pastry leftovers to make decorations.
  7. Put them on the cake and bake at 350°C for 20-25 minutes.
  8. The filling turns brown in minutes so look at it closely while baking. Wait until cold to serve.

Vegan cookies with soy cream.

Print Recipe
Vegan cookies with soy cream.
Servings
12
Ingredients
Servings
12
Ingredients
Instructions
  1. Mix all the ingredients with a spatula, just enough to mix well.
  2. Put the dough in a sac- a poche, let it rest in the fridge for about 30 minutes.
  3. On a baking tray make cookies squeezing dough, keep space between them as they grow on the oven. Sprile sugar confetti on them if you like. Bake for 10-12 minutes at 320°F, they just have to gold on borders, they will remain pale as they don't contain eggs.
  4. They will be very soft right out of the oven, wait untill cold before removing them from the baking tray.

Walnut country cake.

Print Recipe
Walnut country cake.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Heat the oven to 180°C ( 360°F), grease the tin.
  2. Beat butter and sugar untill fluffy, beat in eggs one at time adding a tablespoon of flour with the last one to avoid lumps then add vanilla.
  3. Sift the rest of the flour and fold the mixture gently; at last add chopped walnuts.
  4. Pour the dough into the tin and level the Surface. Bake for 20- 25 minutes until risen and Golden brown. Let the cake rest for 5 minutes in the tin then let it cold on a wire rack.
  5. To make the buttercream beat the butter until very soft, add the icing sugar and beat again. Beat in the vanilla extract and enough milk to make it spreadable.
  6. Spread the icing on top of the cooled cake and decorate with extra walnuts.
Recipe Notes

For a 20 cm square tin ( 8 inches).

Red velvet cake, recipe from Lorraine Pascale

Print Recipe
Red velvet cake, recipe from Lorraine Pascale
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. Preheat oven at 350°F. Put sugar and butter in a bowl and beat together untill fluffy
  2. Beat in eggs one at time, vanilla, red colouring and salt plus half the flour, sifted. Add remaining flour, cocoa powder, baking powder sifted together then give a last beat to mix everything.
  3. Pour into greased tin and bake for 1 hour/ 1 hour and 15, cake is ready when firm in the centre.
  4. For the icing: beat together butter and icing sugar untill fluffly, beat in cream cheese and beat again.
  5. Cut the cake in three layers when it's cold then fill it and cover it with cream cheese icing.
Recipe Notes

You can cover the cake with sugar paste (about 1 3/4 lb for a 9 in cake) but I don't like it and it's also pretty expensive if you don't do it by yourself so I simply cover the cake with frosting.

Homemade milk candies.

Print Recipe
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.