MERINGUE LAYER CAKE WITH PINE NUTS..

FOR THE MERINGUE
6 egg whites006
350 g sugar
300 g roasted pine nuts, finely grinded
1 tsp. lemon zest

FOR THE CARAMEL
300 g sugar
3 tbsp. water
180 g roasted pine nuts

FOR THE CREAM
500 ml heavy whipping cream
4 tbsp. powdered sugar
1 tsp. lemon zest
vanilla

1. Preheat the oven to 140 degrees Celsius. Line 2 baking sheets with baking paper, draw 2 circles (23cm in diametre) on each of them.
2. Whip up the egg whites until stiff peaks form, slowly add sugar and whip till shiny and stiff. Fold in lemon zest and nuts.
3. Spoon the mixture on the circles and even out. Bake for 1 hour till they are crunchy. Remove from the oven, leave for 10 min to rest, then cool down on the wire rack for 1 hour at least.
4. Make the caramel: place baking paper on a baking sheet, scatter the pine nuts over it. In a heavy pot, place sugar and water and heat till it turns into light caramel. Pour the caramel over the nuts. Let it cool down.
5. Make the cream: whip the cream with sugar till stiff, add lemon zest and vanilla. Blitz half of the caramel and add it to the cream.
6. Place the cream on each of the meringues, sandwitch them together, break the left-over caramel into pieces and decorate the top layer of the cake.
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P.S. These are simply divine. The meringue is melting in your mouth and the nits give wonderful crunch.. just make sure the caramel is thin.. I made them smaller as individual 2 layer cakes.. but be sure, you will want a second!

Enjoy, k.

recipe from “Kūkas” by M. Neri

SPICY PINEAPPLE UPSIDE DOWN CAKE..003

250 ml golden syrup
1 chilli pepper, finely chopped
zest of 1 lime
250 g soft butter
250 g sugar
4 eggs
225 g plain flour
2 tsp. baking powder
450 g canned pineapple rings
+ a bit pineapple juice

1. Preheat the oven to 180 degrees Celsius. Grease a 23 cm cake tin.
2. Heat the syrup, lime zest and chili for a little while on a medium heat. Pour half of the syrup in the cake tin, even it out. Place pineapple rings on the bottom of the tin.
3. Whip the butter with sugar till light and fluffy, add eggs one by one.
4. Fold in flour, baking powder and juice so that the dough is nice and even.  Chop the left-over pineapples and add the dough.
5. Carefully pour the dough over the pineapple rings and syrup.
6. Bake for 45-50 min till golden brown.
7. Let it rest in the tin for 10 min, then turn it out on a plate.
8. Warm up the left-over syrup and pour over the cake. Serve warm or at the room temperature.

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P.S. And I am back again.. sorry for my absence.. but i am back with super easy recipe, that you can do with any fruit you like.. and to be honest.. it is a buttery goodness!!!!!!!

Enjoy, k.

recipe from “Kūkas” by M. Neri

*ECLAIRS..

April 9, 2014

ECLAIRS
FOR THE PASTRYeclairs-glazed
140g plain flour
pinch of sugar
125ml milk
100g butter
4 eggs
FOR THE FILLING
300ml milk
50g caster sugar
2 egg yolks
1 tsp vanilla extract
4 tsp each plain flour and cornflour
300ml double cream
  1. Make the custard filling. Heat the milk until almost boiling in a saucepan. Meanwhile, mix together the sugar, egg yolks and vanilla in a bowl, then stir in the flours, a couple of tsp at a time, to a smooth paste. Gradually whisk in the hot milk, pour everything back into the saucepan and cook over a high heat, stirring constantly, for about 5 mins until thick – it will go alarmingly lumpy but don’t worry, just keep stirring it vigorously with a wooden spoon until smooth. Lay a sheet of cling film directly on the custard surface, then cool and chill until you’re ready to fill the buns.
  2. Make the choux buns, heat oven to 220 degrees Celsius. Sift the flour with the sugar and a pinch of salt into a small bowl. Put the milk and butter into a medium saucepan with 125ml water and gently heat so the butter melts but the liquid doesn’t bubble. Once the butter has completely melted, increase the heat until the liquid comes to a fast rolling boil. Immediately turn off the heat, tip in the sifted flour and beat vigorously with a wooden spoon until you a have a smooth dough that comes away from the sides of the pan. Using your wooden spoon, beat in each egg, one by one, until you have a smooth, shiny mixture.
  3. Cut 2 large sheets of baking parchment. Use the paper to line 2 large baking sheets. Spoon your choux mixture into a piping bag with a 1cm wide nozzle. Pipe 2 rows of pastries. Bake, one tray at a time, on a high-ish shelf for 25 mins, reducing temperature to 200 degrees Celsius as soon as they go in the oven.
  4. After 25 mins, poke a hole in the end of each bun, or using a small serrated knife, split down the middle and return to the oven, upside-down, to dry out for 5 mins until crisp and golden. Set aside to cool.
  5. While the buns are cooling, finish your filling. Whisk the cream until thick, then use your electric whisk to beat the cooled, set custard until just smooth again. Fold in the cream. Spoon your filling into a piping bag – use a small nozzle if you’re filling the buns through the holes you’ve pierced, or a large nozzle if you’ve split the buns in half. Carefully pipe the custard into each cooled bun – they should feel heavy once full. Arrange the buns on a wire rack and spread each with a little of your chosen icing.

 

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P. S. I had promised to make these babies for a while and I finally did it.. but to be honest.. too much work and not too much fun especially if you have to share with friends.. next time.. no sharing.. hahaha.. So, friends, how were they?

Enjoy, K.

recipe from http://www.bbcgoodfood.com

FLOURLESS CHOCOLATE CAKE..

slice-of-flourless-chocolate-cake2140 g butter
100 g light-brown sugar
6 large whole eggs, separated
350 g ounces bittersweet chocolate, melted and cooled
1 1/2 tablespoons espresso (or vanilla)
1 1/2 tablespoons rum (optional)
1/4 teaspoon salt

1. Preheat oven to 180 degrees C. Butter a 23 cm spring form pan. Line bottom with parchment paper. Butter parchment and set aside.
2. Prepare the cake: Whip the butter and brown sugar until pale and smooth. Add egg yolks, one at a time, beating well after each addition and scraping the bottom and sides of your bowl if necessary. Add the melted chocolate, espresso (or vanilla), rum, if using, and salt. Beat until combined.
3. In another bowl, beat the 6 egg whites on high speed until soft peaks form. Fold one-third of the egg whites into chocolate mixture. Fold in remaining egg whites and pour batter into prepared pan, and bake 25 minutes.

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P. S. I just returned from a marvellous trip with my friends around Tuscany.. and one of my friends had a name day during the trip… so I made this fabulous chocolate cake.. it has this amazing texture and it is so delicious with real Italian gelato and fresh berries..

Enjoy,

k.

LIGHT CHEESECAKE WITH BERRIES..

FOR THE BASE 001
200 g shortbread cookies, crumbled
1 tbsp. almond oil

FOR THE CAKE
750 g low-fat cottage cheese
250 g low-fat cream cheese
100 g sugar
120 g low-fat sour cream
4 lightly whipped eggs
2 tbsp. plain flour
vanilla
1/2 tsp. salt

FOR THE TOPPING
300 g fresh or frozen mixed berries
2 tbsp. sugar

1. Make the base: preheat the oven to 170 degrees C. Slightly grease 23 cm cake tin with loose base.

2. Mix the cookies with oil, press the mixture in the pan to make the base. Bake for 15 min till lightly brown. Leave to cool down while making the filling.

3. Make the filling: whip the cottage cheese with the cream cheese for 5 min, then add sugar, sour cream, eggs, flour, vanilla and salt. Whip till smooth.

4. Fill the mixture into the tin. Bake for an hour. Then switch off the oven, open the oven door a bit and leave the cake inside for an hour to cool down slowly.

5. Remove from the oven and cool completely before putting into a fridge for at least 6 hours.

6. Make the topping: put the berries and sugar into a pan and quickly heat up for 10-15 min till syrup comes out and thickens. Cools down and leave in the fridge for 2 hours.

7. Before serving, remove the cake from the tin, top with the berry sauce.

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P. S. Hey, everybody! I know I have been absent for a while as I had to sort out some personal things, but I am back to give you some nice ideas for your sweet tooth. This cake has quite low level of sugar, which can be reduced even more if you like so this cake is good also for those who are following some diets.. The berry sauce gives nice sweet finish to the smooth creamy cake.. To be honest this was our Christmas Cake and it was perfect end to a very rich meal..

Enjoy, k.

recipe from “Deserti” by Karla Bardi

CHOCOLATE AND HAZELNUT MERINGUE CAKE..

For the cake:4841834339_387c9d21f2_b
140 g butter
100 g light-brown sugar
6 large whole eggs, separated
350 g ounces bittersweet chocolate, melted and cooled
1 1/2 tablespoons espresso (or vanilla)
1 1/2 tablespoons rum (optional)
1/4 teaspoon salt

For the meringue:
115 g bittersweet chocolate, roughly chopped
120 g hazelnuts, toasted, skinned, roughly chopped
1 tablespoon cornstarch
4 large egg whites
100 g sugar

1. Preheat oven to 180 degrees C. Butter a 23 cm spring form pan. Line bottom with parchment paper. Butter parchment and set aside.
2. Prepare the cake: Whip the butter and brown sugar until pale and smooth. Add egg yolks, one at a time, beating well after each addition and scraping the bottom and sides of your bowl if necessary. Add the melted chocolate, espresso (or vanilla), rum, if using, and salt. Beat until combined.
3. In another bowl, beat the 6 egg whites on high speed until soft peaks form. Fold one-third of the egg whites into chocolate mixture. Fold in remaining egg whites and pour batter into prepared pan, and bake 25 minutes.

4. Prepare the meringue: Combine the chopped chocolate, nuts and cornstarch in a small bowl, and set aside. Place remaining 4 egg whites in a clean mixer bowl, beat on high speed until frothy. With the mixer running, slowly add the sugar and continue beating until stiff peaks form, about 8 minutes. Fold in hazelnut mixture.

5. Remove cake from oven. Spread meringue mixture on top of cake using as little strokes as possible not to deflate the meringue, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving.

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P. S. Hey, hey.. this is a decadent and rich chocolate cake that i made for my friend’s name day party.. it was crazy chocolaty but delicious..

Enjoy, k.

recipe from http://www.tarteletteblog.com

GOAT CHEESE AND YOGURT CHEESECAKE..

FOR THE CRUST:yogurt-cheesecake-800x1065
180 g shortcake biscuits, crushed to crumbs
80 g  unsalted butter, melted

FOR THE FILLING:
525 g  goat cheese, softened
200 g cream cheese, softened
85 g superfine sugar
200 g (nonfat) Greek yogurt
3 eggs
1 1/2 teaspoons vanilla extract

honey for garnish

Directions:
1. Preheat oven to 180 degrees Celsius.
2. In a mixing bowl, combine crumbs and butter and stir until fully incorporated.
3. Line a 20 cm cake pan with parchment paper and very lightly grease pan.  Add crust mixture and press evenly into the bottom of the pan. Set aside.
4. Place goat cheese, cream cheese and sugar into a mixing bowl and beat with an electric mixer until well combined .
5. Scrape down sides of bowl an add yogurt until just combined. With motor running add eggs, one at a time, until fully incorporated. Stir in vanilla and beat until no lumps remain.
6. Pour filling over crust and smooth top (filling should reach the top of the pan).
7. Carefully place mixture into a roasting pan and place in the oven. Carefully pour warm/hot water into the side of the roasting pan until the water reaches halfway up the side of the cake pan.
8. Bake cheesecake for 45 to 55 minutes or until center is still slightly wobbly.
9. Remove from oven and water bath and allow cheesecake to cool for 10 to 15 minutes. Run a knife along the edge of the pan to ensure cheesecake doesn’t stick to sides when removing from pan.
10.  Allow cheesecake to cool for an hour. Place cheesecake in the refrigerator and allow to chill for at least 6 hours.
11. Once cheesecake has completely chilled, run a knife along the edge again.
12. Drizzle the top with honey, slice and serve.

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P.S. A bit of a celebration this time.. it is my 100th post.. so a special cake for special event. :) So this is the cheesecake I bragged about on FB.. it was so delicious and soft and lovely and the honey gave it a perfect finishing sweetness that goes so well with goat cheese.. I saw this recipe a while ago and i was saving it for some special dinner and it came during these past Christmas holidays.. anyhow.. make it.. it is perfect..

Enjoy, k.

recipe from http://www.spoonforkbacon.com