tag:blogger.com,1999:blog-6641754477737075062024-03-21T09:48:05.562-07:00Bitter-Sweet BakeryAdriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.comBlogger115125tag:blogger.com,1999:blog-664175447773707506.post-3952127298050864682015-04-21T14:30:00.003-07:002015-04-21T14:30:40.015-07:00Raspberry and Strawberry Cake with Marsala<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This is one of my favourite cake and I keep baking this one time and time again. I think mascarpone/cream cheese and Marsala is a match made in heaven but if you even add some fresh strawberry and raspberry...........hmmm even nicer.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the sponge</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">125 g butter</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">0.5-1 tbsp instant coffee</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">175 ml hot water</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 g good quality dark chocolate</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">190 g caster sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">115 g self-raising flour</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">75 g plain flour</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">25 g cocoa powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 egg</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the cream</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">250 ml double cream</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">250 g cream cheese/mascarpone</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2-3 tbsp icing sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3-6 tbsp Marsala - optional but highly recommended</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Dream Topping</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">250 g strawberries</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">150 g raspberries</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preheat the oven to 180C and prepare 2 sandwich tins (19 cm in diameter). Melt the butter in a large saucepan. Blend the coffee with the hot water, add to the butter with the chocolate and sugar and heat gently, stirring until smooth. Pour into a large bowl and leave just until warm.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sift in the flours and cocoa butter, then using an electric mixer whisk together with the warm chocolate mixture on low speed. Gradually whisk in all other dry ingredients then the egg.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Divide the mixture between the two sandwich tins and bake in the preheated oven for 25-35 minutes until firm and the skewer inserted into the center comes out clean.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Leave in the tin for 5 minutes to cool slightly before turning out onto a wire rack.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For the cream whisk to soft peaks the double cream with dream topping, add the cream cheese, icing sugar and Marsala and give it a final beat (don't beat it for too long otherwise you can't really spready the cream. Taste the cream and if you think it isn't sweet or boozy enough just add more icing sugar or Marslala.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Layer together the sponge and cream adding sliced strawberries(2/3rd) in the middle layer and leave the raspberries as a whole for the top of the cake and remaining strawberries.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Keep it in the fridge... it is best if you leave it rest in a the fridge for a few hours or next day before serving.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6n_SmcpgC2dTosbKMSKm2aWucBTwvwqkE_vcsyubaI5PjeeMVwML6cxOuTWr3OTwt5365MbY08vnzW1kwEyR0GrKk9z-1VhH5WW6kh5o1BSn0hu15quwEua5T1Qd3248OZAfDEyGJBM/s1600/_DSC09088.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6n_SmcpgC2dTosbKMSKm2aWucBTwvwqkE_vcsyubaI5PjeeMVwML6cxOuTWr3OTwt5365MbY08vnzW1kwEyR0GrKk9z-1VhH5WW6kh5o1BSn0hu15quwEua5T1Qd3248OZAfDEyGJBM/s1600/_DSC09088.jpg" height="212" width="320" /></a></div>
<br />Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com0tag:blogger.com,1999:blog-664175447773707506.post-47025657029621196202015-04-18T06:51:00.004-07:002015-04-18T06:57:07.843-07:00Volkswagen Camper Van Cake<div style="text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Last week it was our dear friend's, Kabi's Birthday. He turned 18 - again:) khmmm. For this grand occasion I created something special: his favorite car a Volkswagen Camper Van. He has the Lego version of this car so a few days before his birthday I helped myself to his little Lego figures (so I don't have to make them from sugar paste). I think it turned out great, especially as I was making my own templates on the go. During my research for this cake, I found it frustrating that page after page demanded money to check a simple template/tutorial (it is not that they invented anything new).....Anyway i hope you enjoy this free Volskwagen Camper Van Cake tutorial, step by step.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJS1dvQSygSOi7oU0mxavrgRO7dl5AxEM-wGl0nzkLcNEkShlEMqbaQoG1wGo1hk63OEFS1vkGuSsO1ztBk9m43RF0IfwSqrVh6EF56Bi8C5AbcQToXBn7fa1OAFezTgXbq44zkwhk0Vo/s1600/camper+van.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJS1dvQSygSOi7oU0mxavrgRO7dl5AxEM-wGl0nzkLcNEkShlEMqbaQoG1wGo1hk63OEFS1vkGuSsO1ztBk9m43RF0IfwSqrVh6EF56Bi8C5AbcQToXBn7fa1OAFezTgXbq44zkwhk0Vo/s1600/camper+van.jpg" height="265" width="400" /></a></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">As usual I made a red velvet cake sponge, as I know that this version has good structure and it doesn't matter if you bake it two days ahead, since it just gets better a few days after baking. </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>For the sponge</b></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">175g softened butter</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">175g caster sugar</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 eggs</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">pinch of salt</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 vanilla</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">165g plain flour</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">10g cocoa powder</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">8g baking powder</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">red food colouring * more on this topic in the <i><a href="http://bitter-sweet-bakery.blogspot.co.uk/p/tricks-and-recommendations.html">Tricks and Recommendations</a> </i></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 cake board</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>For the butter cream</b></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">80g butter softened</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">180g icing sugar</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">20g cream cheese</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>For the filling</b></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">150g soft cheese</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">100g white chocolate</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">150g double cream</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 dream topping</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">70g dessicated coconut</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b><br /></b></span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>To cover:</b></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">500g white icing</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">250g black icing(black sugar paste)-I used an already coloured one, as I read in other blogs that if you try to add food colouring to the white icing you should work on it for quite a while to achieve a nice even black colour.....and I didn't had the time for that</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">250g red icing (red sugar paste)</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>To decorate:</b></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Silver edible paint - optional</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Green edible paint</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Edible glue</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Edible pen - optional</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ruler</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Paintbrush</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Spatula knife</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cake smoother</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Preheat the oven to 180C. Put the butter and the sugar into a large bowl and beat together until light and fluffy. Gradually beat in the eggs,vanilla, salt and half of the flour to prevent the mixture from curdling. Add the remaining flour, cocoa powder and baking powder and give it a final mix.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Add the food colouring and mix well. </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Put the mixture in a 20X25cm prepared tin and bake it for 1hr and 15minutes, but check the sponge after an hour. If the skewer inserted into the center comes out clean then it is ready. Leave to cool in the tin for 5 minutes than put it onto a cooling rack to cool completely.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>For the filling</b></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Whip the double cream to stiff peaks, then add the cream cheese, melted white chocolate dessicated coconut and the dream topping and mix again. Put it into the fridge so it stiffens up a bit before applying.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">With your cake leveler cut the now completely cold sponge in half horizontally, then </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">cut off the edges on either side then in half vertically. This gave me two 11cmX20 cm rectangles (cut in half horizontally:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5NywOAQBUeXfcSOY7KpuWCZZDck9_Br00eso7kiF3mFS9OzNe04d33jn_r7O_lF0fEtKClpa1aG7G8z0KflTih2eEJk_gO9VAu9j2teSyt6HwGCRpn7jGL7x-SJ6VqcYVF_WUuBMLr3Q/s1600/sponge+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5NywOAQBUeXfcSOY7KpuWCZZDck9_Br00eso7kiF3mFS9OzNe04d33jn_r7O_lF0fEtKClpa1aG7G8z0KflTih2eEJk_gO9VAu9j2teSyt6HwGCRpn7jGL7x-SJ6VqcYVF_WUuBMLr3Q/s1600/sponge+2.jpg" height="132" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVfXYLlTFITMq1t1HM5VEh2gkpn-uRkIG_ROMirLG-vctzCVvJF2xMP8P5QyxU5rNuFmWhHijU8g8qdUXXzNkP7TovBLizNijsKMo9n4J8AoJxM_Z-4qiGw279-ujX0Yqaer_26J9i7A/s1600/sponge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVfXYLlTFITMq1t1HM5VEh2gkpn-uRkIG_ROMirLG-vctzCVvJF2xMP8P5QyxU5rNuFmWhHijU8g8qdUXXzNkP7TovBLizNijsKMo9n4J8AoJxM_Z-4qiGw279-ujX0Yqaer_26J9i7A/s1600/sponge.jpg" height="131" width="200" /> </a></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Put some cream on your cake board (you can see on the top right picture that the cream is peeking out from underneath the first layer). This cream will mend the sponge to the board so it won't move when you transport the cake.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvHYlCP5JixMCobAA_Ft5sz06eH9JRBHB9-RJUWCwnx4H5ulVLKKaXYyPY4ofKSNdh7t4QcbNaom2bg9YX9jd_wNy6dznVp3GHKho_cKUI5ch8NsfyetrwJcmiFD9H504tJ7o8Jgo-Ng/s1600/spong3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvHYlCP5JixMCobAA_Ft5sz06eH9JRBHB9-RJUWCwnx4H5ulVLKKaXYyPY4ofKSNdh7t4QcbNaom2bg9YX9jd_wNy6dznVp3GHKho_cKUI5ch8NsfyetrwJcmiFD9H504tJ7o8Jgo-Ng/s1600/spong3.jpg" height="132" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxImWaIuc_LMJgE6ei5yFbVtjw13Sx5afPG-nX5CoJY-VzA9D7haBatE0yQuI796tQLZ46-gEkb9r1tYY-Va2kfL6aVEs2bR89Vbrci0Jfu71FdHeZu6AT76PADLGO6YdHDHLayApKdvA/s1600/spong4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxImWaIuc_LMJgE6ei5yFbVtjw13Sx5afPG-nX5CoJY-VzA9D7haBatE0yQuI796tQLZ46-gEkb9r1tYY-Va2kfL6aVEs2bR89Vbrci0Jfu71FdHeZu6AT76PADLGO6YdHDHLayApKdvA/s1600/spong4.jpg" height="132" width="200" /></a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Sandwich together all layers with the cream and put the cake into the fridge for at least 30 minutes for the filling to be hardened so you can shape it more easily.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Once the cake is cooled and a bit more solid you can start your carving: I used a knife to create the curved front and slightly curvy back. I also carved a small part of the top(creating to rooftop effect - once i have icing on the top you will see what i mean) off and removing a tiny amount of sponge from the bottom (all around)- I will explain later why.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">As it was a fee style exercise I guessed where the wheels should be and carved out the wheels. We need this sponge for the actual wheels so try to remove that sponge part in one piece.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>For the butter cream</b></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cream together the softened butter and icing sugar until light and fluffy. Beat in the cream cheese and mix again.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Spread the butter cream thinly on the surface of the sponges,try to smooth the cream with an offset spatula knife for a nice finish. Don't forget to cover the 4 little wheels with butter cream- but before you do that make the "whleel"-sponge smaller so even with the icing on top you can fit it back into the whole - NOT LIKE ME. </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Refrigerate until set to the touch and then spread the remaining butter cream over the cake to give a perfect finish.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Once you have two layers of butter cream on the cake (as smooth as possible) you can start applying the icing layers.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>To cover</b></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Be careful with the sugar paste as it drys out quickly so if you don't use it wrap it in cling film.Make sure your work surface is clean and dry before you kneed the black sugar paste until warm and pliable. Use some icing sugar to dust your work surface and roll out a tiny amount of <u>black icing</u>. Cut an 5mm wide strip and cover the very bottom of the cake. As the car's body not supposed to touch the ground I cut a tiny amount of sponge off from the bottom. By covering it with black icing I hope to make the bottom invisible.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Now you can roll out the <u>white icing</u> (approx. 350g-400g) on the work surface (dusted with icing sugar) to </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3-4mm thickness to cover the van. Carefully lift over the centre of the cake and lay onto the butter cream layer. Dust your icing smoother with some icing sugar and rub the icing gently over the cake. Don't rush this part as it will make the whole cake awful if you make a mistake at this stage.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">On the edges smooth with one hand and keep lifting the icing with the other (I am sure there are plenty of Youtube videos available on this technique).</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Use a sharp knife to trim the edges and the spaces for the wheels.Save the trimming for other decorations. </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Now you can see the top better:by carving a small edge off from the top it creates a roof-top effect. </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Using the remaining of the <u>black icing</u> cover the 4 wheels and craft 2 number plates.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Using <u>white icing</u> prepare the accessories: 4 small rounds for the alloy, 4 wheel bolts, 2 handles, 4 big lights, 2 small lights and a surf board.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: justify;">Support the Surf boards to end, so it takes up a curved shape once it is dry. I used my edible glitter paint to personalise the number plate and paint some of the head lights and wheel bolts.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: justify;">Now comes the hard part: to create the iconic curved icing for the van. I used a piece of paper, a scissor and a pen.....I took me about 10 minutes until i was happy with the shape but in the end I got my template. Once I was happy with the curve I cut out the spaces for the whleels. The front wheel should be totally visible while the back wheel should be half covered (only if you can fit in your wheels properly......I learnt a lot from this project).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_o4yigJOBV4pjDvhVtUQllSs2ncstns_wheoMWhmROLiiLOQt-mTb1I19JTtzXt-d3tXIQbhd5Flo_LGoqVe1yInLwdok1q5BH7FGBNg06hSxSo95fgyJqmnWsmzSiC1v10V05afdtdM/s1600/_DSC0822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_o4yigJOBV4pjDvhVtUQllSs2ncstns_wheoMWhmROLiiLOQt-mTb1I19JTtzXt-d3tXIQbhd5Flo_LGoqVe1yInLwdok1q5BH7FGBNg06hSxSo95fgyJqmnWsmzSiC1v10V05afdtdM/s1600/_DSC0822.JPG" height="132" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLE1QRifi4sHRE2t6pm7a6wMoLxZXyqZ_6IuBfxR-8DlxAmfZ6FUrFFHUo29XgkxMoLxbzUjH51TgAwY9FFiq9bcOFKxBxqXoOZEGwUQGBpgQn8hotqQXS1ZkEfZYovOZX2l6Htgi_B0E/s1600/spong12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLE1QRifi4sHRE2t6pm7a6wMoLxZXyqZ_6IuBfxR-8DlxAmfZ6FUrFFHUo29XgkxMoLxbzUjH51TgAwY9FFiq9bcOFKxBxqXoOZEGwUQGBpgQn8hotqQXS1ZkEfZYovOZX2l6Htgi_B0E/s1600/spong12.jpg" height="132" width="200" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Push the wheels into their place (carefully as the icing is probably still soft), then with edible paint glue on the two cut out red panels (one at the time). Try to be careful so the panels don't sink (leaving a red gluey patch exposed),supporting the panels with a palet knife from the bottom until the glue sets (it takes about 2-3 minutes).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlZgIhkXWfKfffwvCRx7sSr9jf4uxj9IXf_j_gftlub5iHFKRFYD4hv2Bztl7E1CqhxXqyGmGY981MVdI4XduzxqcWYxfuRS3Uuqfcj_WUzu547l2RpugFsw88jYnh3aop5SF5WZTvDU/s1600/spon11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSlZgIhkXWfKfffwvCRx7sSr9jf4uxj9IXf_j_gftlub5iHFKRFYD4hv2Bztl7E1CqhxXqyGmGY981MVdI4XduzxqcWYxfuRS3Uuqfcj_WUzu547l2RpugFsw88jYnh3aop5SF5WZTvDU/s1600/spon11.jpg" height="132" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRvZIJSGI_Qn_O4CeCTNI7CGaBW07rsPdi84Wvg93OywiaeKdax4GVRldKu3xbI1ZRkw4Fx4gG72KRCWLnmvVWbKcv4OQfhLABo_bJOw_joGYCX3doA7eHspmjCi3EOfFAC1ixpNbiJk/s1600/sponge+13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRvZIJSGI_Qn_O4CeCTNI7CGaBW07rsPdi84Wvg93OywiaeKdax4GVRldKu3xbI1ZRkw4Fx4gG72KRCWLnmvVWbKcv4OQfhLABo_bJOw_joGYCX3doA7eHspmjCi3EOfFAC1ixpNbiJk/s1600/sponge+13.jpg" height="132" width="200" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Until the red panels totally set I prepared the grass on both sides. Simply roll out some <u>white icing</u> and cut a wave in the middle. Place the two parts on either side of the van and trim off the ends hanging off from the board. I used some edible glue on the board just to keep the grass intact. With a paint brush create some grass effect. You can also prepare some road markings if you wish. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I have to apologise as I got too excited at this point and totally forgot to take more pictures.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Roll out some <u>black icing</u> and using your ruler cut out 4 long strips (all the same height). It is totally down to your preference but i cut two blocks for the front - securing all parts with edible glue - 4 "blocks" to the sides and I left the back windscreen as i long strip.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Using your <u>white icing</u> cut out two long narrow strips for the bumpers (one on the front one on the side) and three more strips for the roof rack. Now all you have to do is glue on the lights and number plates and using your edible pen create the Volkswagen symbol. I tried and failed to do this from icing so that is why I opted for the pen.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">It is very important that after you finished with your cake you leave it on room temperature so all icing hardens up (otherwise it will melt down if you put it into the fridge like that).</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Until the last moment - when I presented the cake - I left it in the fridge because of the coconut filling. 5 of us only managed to demolish half the cake, mind you we just finished a massive Thai dinner. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I haven't baked for a while, but now I am back in the kitchen:) I found a great recipe on the bbcgoodfood website and this is one of the few recipes I haven't modified. The cream is truly wonderful, but you have to use a very good quality coffee to get the favours just right.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHbSyk8tH7h06dC2NIstmmOGCymV0oxeJfPcBwA00ONUR99U02xZDkOVHD0NWyu3mNXFWfUHpjD7N-DLoYLz9r1Vuj4NP_r4U6u9uDvihrAyH64vQGoVNp3ue15G2oqGLqsGKxrW47Nos/s1600/_DSC0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHbSyk8tH7h06dC2NIstmmOGCymV0oxeJfPcBwA00ONUR99U02xZDkOVHD0NWyu3mNXFWfUHpjD7N-DLoYLz9r1Vuj4NP_r4U6u9uDvihrAyH64vQGoVNp3ue15G2oqGLqsGKxrW47Nos/s1600/_DSC0002.JPG" height="212" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">250 g unsalted butter, softened</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">250 g light soft brown sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">300 g self-raising sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 eggs, beaten</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">50 walnuts, toasted and finely chopped</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 ml very strong coffee (made fresh) cooled</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Frosting</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">500 g mascarpone</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 tbsp light soft brown sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 ml very strong coffee (make fresh) cooled</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">cocoa powder to decorate</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Heat the oven to 180C. Butter 2 x 20cm sandwich tins and line the bottoms with greaseproof paper. Beat butter and sugar together with electric mixer until pale and creamy. Add the flour and eggs in one go and keep beating until evenly mixed.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fold in the walnuts and the coffee. Spoon the mix into the prepared tins and bake for 25-30 mins or until golden and well risen.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Leave the cakes in their tins for 5 mins before turning onto a wire rack. Sweeten the coffee with the sugar and sprinkle 4 tbsp over the sponges. Leave to cool completeley.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">While the cakes cool make the frosting. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Tip the mascarpone into a large bowl and beat in the remaining of the coffee until smooth and creamy. Use about half of the frosting to sandwich the sponges together then using a palette knife spread the rest of he frosting over the top of the cake. Decorate with dusting of cocoa powder.</span></div>
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Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com0tag:blogger.com,1999:blog-664175447773707506.post-646446164683166022014-03-23T03:21:00.001-07:002014-03-23T03:21:13.407-07:00Jaffa Cakes<div style="text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ok I used yet again a different technique than the author suggested, but I think the end result is better and more suitable for a bigger batch. Although it says jaffa cake you can use any other flavoured jelly to make it more interesting, but I will give you the author's original recipe for the jelly I found as well in a Hungarian culinary magazine by Judit Stahl.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Jaffa Cakes</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8osf1lRooFzkxI_p7tOEzFUR2DqXAvnQIc-TChhg2WcXvNhvVnu5zVoUXh9NPjkKxvMaV6QlBEcpqDmx0g4GAX8Cmh0pA35kfmJDukUDtQpTcKz3rfpCGn5Bi8h0X1s84bFzlFyx-Xd0/s1600/DSC_24058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8osf1lRooFzkxI_p7tOEzFUR2DqXAvnQIc-TChhg2WcXvNhvVnu5zVoUXh9NPjkKxvMaV6QlBEcpqDmx0g4GAX8Cmh0pA35kfmJDukUDtQpTcKz3rfpCGn5Bi8h0X1s84bFzlFyx-Xd0/s1600/DSC_24058.jpg" height="214" width="320" /></a></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>Ingredients (for 24 sponges)</b></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the sponge</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 eggs</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 g sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp melted butter</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 g plain flour</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the jelly</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 l Fanta</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">200 g sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">juice of a lemon</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">12 gelatine leaf (20 g)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">or</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Hartley's or other jelly of your choice</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the chocolate</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 g good quality dark chocolate</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp sunflower oil</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">muffin tin</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preheat the oven to 180C and spray the muffin tin with vegetable oil based release agent.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Whip the eggs and sugar in a bowl above boiling water for 5 minutes. Take off the bowl from the heat and stir in the melted butter and flour. Pour a tablespoon worth of batter in each cavity and bake in the preheated oven for 8-10 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVWi598DjfAi1bB0BiWqcq3f2d7OMmoyTsFDzMAfw82qIkoHIjzOnIGI5pvhb2YJ9nJ2OBbzyR-O09h4mOeyb8S-Bpm0W-GoeaOq8yhQRTjsscDiJYFlvtVTFMIYzINqwMo9Z1H5E4Gvw/s1600/DSC_24008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVWi598DjfAi1bB0BiWqcq3f2d7OMmoyTsFDzMAfw82qIkoHIjzOnIGI5pvhb2YJ9nJ2OBbzyR-O09h4mOeyb8S-Bpm0W-GoeaOq8yhQRTjsscDiJYFlvtVTFMIYzINqwMo9Z1H5E4Gvw/s1600/DSC_24008.jpg" height="214" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">When ready leave it to cool completely. In the meantime prepare your jelly either by the jelly instructions (if you use shop bought jelly) or do it from scratch. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pour the Fanta and sugar in a big bowl and boil it for about 30-40 minutes until the liquid is reduced to 600 ml, then off the heat and leave it to cool. Put the gelatine leaves in cold water for about 5 minutes. When the gelatine leaves are soft, squeeze them to get rid off the excess water and dissolve them in the Fanta syrup.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Stirring the jelly constantly (to avoid jelly lumps) cool it down and when it is just about to set, spoon as much jelly to each sponge as you can.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">My husband suggested that next time I should place the sponges round side down and spoon the jelly to the flat side. He is right, as this way you can put more chocolate and jelly on each sponge and it would create the both side rounded shape.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjH8sWlpAyyb1uNOu6vM1KAlfcDsbch0moCKz3qh4CJOdTTvNYR240mK_-MA7IILAnn8bDPWIToAeje6UI-ged-FW57QX9Oj7nl9bpryk2xqNfaoXOZUMtsoqTCxyKL1wGeDWR9By7Xg0/s1600/DSC_24018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjH8sWlpAyyb1uNOu6vM1KAlfcDsbch0moCKz3qh4CJOdTTvNYR240mK_-MA7IILAnn8bDPWIToAeje6UI-ged-FW57QX9Oj7nl9bpryk2xqNfaoXOZUMtsoqTCxyKL1wGeDWR9By7Xg0/s1600/DSC_24018.jpg" height="214" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> Leave the jelly to set completely on the sponge and melt the chocolate in a bowl above boiling water. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Add the vegetable oil to the chocolate and spoon it to the jelly.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Once the chocolate is hardened your jaffa cakes are ready.</span></div>
Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com0tag:blogger.com,1999:blog-664175447773707506.post-68487602888796328732014-02-06T14:36:00.002-08:002014-02-06T14:36:50.042-08:00Coffee Cake<div style="text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The Book People visited us today.........and that can only mean one thing: I bought yet another book. I had to try it straight away, so my first recipe from the Teatime Collection book is Coffee Cake. I love coffee and I always wanted to bake one of these....Yumm</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Coffee Cake</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWGRZzDeI-J6sE6dhmx8B1fvNP7sl2n3DVKayj9Q7jzZD7HP_wbhvQ0n6C8YWHuImYn6byLHQur2JjoEZpZIElrUEFDfCVlUO_hoscYyM67lBuwZSKzEPUfPhvOuB3_oUkzd2WTUdlkc/s1600/DSC_2038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWGRZzDeI-J6sE6dhmx8B1fvNP7sl2n3DVKayj9Q7jzZD7HP_wbhvQ0n6C8YWHuImYn6byLHQur2JjoEZpZIElrUEFDfCVlUO_hoscYyM67lBuwZSKzEPUfPhvOuB3_oUkzd2WTUdlkc/s1600/DSC_2038.jpg" height="223" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the sponge</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">175 g butter, softened</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">175 g light brown soft sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp strong coffee</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 eggs lightly beaten</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">175 g self-raising flour</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp baking powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the butter cream</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">110 g butter, softened</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">200 g icing sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2-3 tbsp strong coffee</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">80 g walnut chopped</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>To decorate</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">icing sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8 walnut halves</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preheat the oven to 180C. Grease two 20 cm sandwich tins and base line with non stick baking parchment.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cream the butter and sugar together, add the coffee and beat in the eggs little by little, keeping the mixture stiff. Sift the flour and baking powder together then fold in.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Divide the mixture between the prepared tins and bake for 20-25 minutes until risen and the tops spring back when lightly pressed with a fingertip.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Allow to cool in the tins for a few minutes then turn out, peel away the paper and cool on a wire rack.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Make the butter cream by blending the butter, icing sugar and coffee together until smooth.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Take one cake and arrange wooden skewers/toothpicks over the top to mark out eight portions. Sieve icing sugar over the top and then remove the skewers. Pipe on eight butter cream rosettes and top each with a walnut piece.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add the chopped walnuts to the remaining butter cream and spread over the second cake. Put the first cake on top of this.</span></div>
Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com0tag:blogger.com,1999:blog-664175447773707506.post-52213221228673854882014-01-30T14:21:00.000-08:002014-01-30T14:23:47.660-08:00Rum&Coconut Cream Roulade<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This is a twist on a traditional recipe: the cream isn't just a butter and dessicated coconut mix, but a more healthier, tastier version. We ate this often as a child as it doesn't require any baking, and quite cheap but delicious at the same time. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Rum&Coconut Cream Roulade</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMAA4hxUvAbiAk4npTDuB9VwVUTH4HTGk4chyphenhyphenRD_OghDYsQt19rBA17J56MlHbzVh7aLcc14rm4pmQ2-wqsrnul7cUsc5aG2ARPRkIPZ13YMwd_mhSnPSr0QTusKHT2tHGEWrxlK2SbqE/s1600/DSC_1907.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMAA4hxUvAbiAk4npTDuB9VwVUTH4HTGk4chyphenhyphenRD_OghDYsQt19rBA17J56MlHbzVh7aLcc14rm4pmQ2-wqsrnul7cUsc5aG2ARPRkIPZ13YMwd_mhSnPSr0QTusKHT2tHGEWrxlK2SbqE/s1600/DSC_1907.jpg" height="214" width="320" /></a></h2>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the roulade</b> (for approx 30cm)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">500 g grounded biscuit -I use plain household biscuits in Hungary so if you make it from digestive just cut back a little on the sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">320 ml milk</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">20 g butter-melted but cooled to room tempeature</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 tbsp dark rum</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3-4 tbps cocoa powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 g icing sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the cream</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">250 g coconut cream (strain the excess juice from the cream)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">80 g icing sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">20 g ground almond</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 g dessicated coconut</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 tbsp dark rum - optional: if you make for adults for the weekend:)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">plus some extra dessicated coconut to roll the roulade in</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> Put all ingredients for the roulade in a bowl and mix it together until you get a slightly sticky dough. Cover it in cling film and put it into the fridge for 30-50 minutes to rest.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In the meantime you can prepare the filling. Mix all ingredients with a spoon, and place it to the fridge as well.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">When the dough is rested, place it on a big piece of baking sheet and roll it to a rectangle shape. It should be thick enough roll without breakage, but if you leave it too thick (like me) you won't have that nice roulade effect. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So roll it to 4-5 mm thick and spread the cream on top. With the help of the baking sheet roll it tightly and cover the roulade with dessicated coconut. Cover it and leave it to rest for at least an hour in the fridge, then it is ready:)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">If you don't eat it at one go, keep it in the fridge...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvxpfSogYfAdHhO1ggovzhsdhrjgCxQ5FU5AUaUKYWdrGGxk0FKSM9zyw8biloPyb_rbqCicxmdYuXXiJnWNDXi6rUFLsxfuOWEi6rm3hkLhYg1t71xVxO2dJ41d_VSqwh9yw5n0LugA/s1600/DSC_1908.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgvxpfSogYfAdHhO1ggovzhsdhrjgCxQ5FU5AUaUKYWdrGGxk0FKSM9zyw8biloPyb_rbqCicxmdYuXXiJnWNDXi6rUFLsxfuOWEi6rm3hkLhYg1t71xVxO2dJ41d_VSqwh9yw5n0LugA/s1600/DSC_1908.jpg" height="214" width="320" /></a></div>
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Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com0tag:blogger.com,1999:blog-664175447773707506.post-57791685228214998662013-12-17T11:17:00.000-08:002013-12-17T11:17:56.803-08:00Hazelnut Panna Cotta with Raspberry Coulis<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The other dessert I prepared for my friend's Christmas party was this pana cotta. As usual I added some booze to make it suitable for the festive table:) The raspberry coulis is quite concentrated on the plate, so it may seem a little dark, but it tasted divine - just some sharpness to compliment the hazelnut's sweetness.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Hazelnut Panna Cotta with Raspberry Coulis</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikaQrDESwIYqh8LT3y1TLQ_V4Cwu3Q4ZdDmTOEMSeobFu8c4o-cf-qh57jBwMebppXfYxWBPAUt8ZrGf7LOyVEOSJkWgCFLRiw4RtKlh69_8qdeTfqqP2HxSOKl8-GgA3Uffm2AkA1yHI/s1600/DSC_1638.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikaQrDESwIYqh8LT3y1TLQ_V4Cwu3Q4ZdDmTOEMSeobFu8c4o-cf-qh57jBwMebppXfYxWBPAUt8ZrGf7LOyVEOSJkWgCFLRiw4RtKlh69_8qdeTfqqP2HxSOKl8-GgA3Uffm2AkA1yHI/s320/DSC_1638.jpg" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the panna cotta</b> enough for 4 dariole moulds</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 gelatine leaves</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">200 ml milk</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">300 ml double cream</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">25 g sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">60 ml Soplica Hazelnut ( it is a Polish Hazelnut vodka -36%, but it is the liquefied version of the Nutella:))</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 vanilla pod</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 heaped tbsp Nutella</span></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For the raspberry coulis</span></b></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">15 g butter</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">60 g sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">180 g raspberries</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">juice of 1/2 lemon</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Soften the gelatine leaves in cold water.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In a heavy based saucepan, mix the milk, cream, sugar and gently simmer. Remove from the heat add the Nutella, vanilla seeds, gelatine leaves and Soplica to taste.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Stir until the gelatine has dissolved and pour into dariole moulds. Leave to cool, then place them into the fridge to set.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">To make to raspberry coulis, place the butter and sugar in a saucepan over a gentle heat and allow the butter to melt and sugar to dissolve. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Add the raspberries and lemon juice and cook for 4-5 minutes. Remove from the heat and pass through a sieve. Allow to cool.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">When the Panna Cotta is set (about 4 hours in the fridge), turn them out onto individual serving plates and spoon raspberry sauce all around. You can remove the excess liquid from the panna cotta if you wish...but I didn't want to waste any good part of it. </span></div>
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Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com0tag:blogger.com,1999:blog-664175447773707506.post-25413500675606391382013-12-15T06:45:00.001-08:002013-12-15T06:45:33.163-08:00Mocha Pots<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">We were invited for a Christmas party and was asked to supply the desserts. I wanted something new, refreshing, simple and quick dessert and I think I find the perfect one - of course only, if you like coffee. You can prepare this dessert in less than 15 minutes and it is delicious.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mocha Pots</span></h2>
<h2 style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrAKJYRLT-Icy_4FL6UKV8YJH5PlyVHrQepYOsTJCoytG1M0AjhCREuUAeez2w-qyTQ9lnTBblr5WiRT9SCAbGmiyNCbDpg57q4o5GBhGRJy9b7JEpD7gtOkEgMRYJbkJvzwd7tWc4DA/s1600/DSC_1628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCrAKJYRLT-Icy_4FL6UKV8YJH5PlyVHrQepYOsTJCoytG1M0AjhCREuUAeez2w-qyTQ9lnTBblr5WiRT9SCAbGmiyNCbDpg57q4o5GBhGRJy9b7JEpD7gtOkEgMRYJbkJvzwd7tWc4DA/s320/DSC_1628.jpg" width="320" /></a></h2>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients</b> to fill 4 ramekins</span></div>
<div style="text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">75 g good quality dark chocolate (min 65- 70% cocoa solids) broken into pieces, plus a little extra shaved with a potato peeler</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">12 g butter</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 large eggs at room temperature</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">40 g caster sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2-5 tbsp strong expresso (to taste)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 ml double cream - to decorate</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">chocolate coated roasted coffee beans - to decorate - optional</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In a bowl set over a pan of simmering water, melt the chocolate with the butter, stirring until smooth. Set aside and leave to cool to room temperature.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Meanwhile place the egg whites with a pinch of salt in a bowl and whisk until stiff peaks from. Whisk in the sugar, 1 tablespoon at the time until the mixture is stiff an shiny.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Stir the egg yolks into the cooled chocolate mixture one at the time. Fold the egg-white mixture into the chocolate mixture a big spoonful at a time, then stir in the coffee( add half of the coffee to the mixture and taste....if you don't think it is "coffeey" enough add some more- you don't want the coffee to overpower the dessert but you want that nice coffee taste as well as the chocolate one).</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Spoon the mixture into the ramekins or small cups, leaving room for some whipped cream.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Place the cream in a bowl and whisk lightly for 1-2 minutes ( you don't want stiff whipped cream texture, but we need to add some "body" for the cream). Spoon the cream over the top of the mocha pots, then wrap them in cling film or foil and place them into the fridge.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">It is suitable to be placed into the freezer as well if you wish-> if you freeze it: To serve defrost overnight in the refrigerator then decorate with chocolate shavings and chocolate covered roasted coffee beans.</span></div>
Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com0tag:blogger.com,1999:blog-664175447773707506.post-22676017773047697642013-11-23T07:57:00.002-08:002013-11-23T07:57:37.024-08:00Gingernuts<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">My husband commissioned me to bake a ginger biscuit to have a home made alternative to his favourite teatime treat. He loved it when it was still fresh and crunchy, but I loved it when it became soft after 4-5 days in the biscuit tin.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Gingernuts</span> </h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2cjcnXyZUteWRbgWu-9wNsHh62rtFOGefbnq47fMxgHTrV1iOtHPIjhhDX5C_2PmrnEfsPoo-IQGRikXVwiuMFW6B796P9ZJOSGUNSF3ihlWUnNcLm6o7cVG9RrihPypOnMOtSfsMkh0/s1600/DSC_10155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2cjcnXyZUteWRbgWu-9wNsHh62rtFOGefbnq47fMxgHTrV1iOtHPIjhhDX5C_2PmrnEfsPoo-IQGRikXVwiuMFW6B796P9ZJOSGUNSF3ihlWUnNcLm6o7cVG9RrihPypOnMOtSfsMkh0/s320/DSC_10155.jpg" width="320" /></a></div>
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;"><strong>Ingredients</strong></span><br />
<span style="font-family: Arial;">350 g self-raising flour</span><br />
<span style="font-family: Arial;">pinch of salt</span><br />
<span style="font-family: Arial;">200 g caster sugar</span><br />
<span style="font-family: Arial;">2 tbsp ground ginger</span><br />
<span style="font-family: Arial;">1 tbsp chopped steamed ginger</span><br />
<span style="font-family: Arial;">1 tsp bicarbonate of soda</span><br />
<span style="font-family: Arial;">125 g butter</span><br />
<span style="font-family: Arial;">75 g golden syrup</span><br />
<span style="font-family: Arial;">1 egg, lightly beaten</span><br />
<span style="font-family: Arial;">1 tsp grated orange rind</span><br />
<span style="font-family: Arial;"></span><br />
<span style="font-family: Arial;">Preheat the oven to 160C and lightly grease several baking sheets.</span><br />
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<span style="font-family: Arial;">Sift together the flour, salt, sugar, ginger, steamed ginger and bicarbonate of soda in to a large bowl. Heat the butter and golden syrup together in a saucepan over a very low heat until the butter has melted. Leave to cool slightly, then pour it onto the dry ingredients. Add the egg and orange rind and mix thoroughly to from a dough. </span></div>
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<span style="font-family: Arial;"></span> </div>
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<span style="font-family: Arial;">Using your hands, carefully shape the dough into 30 even sized balls.</span></div>
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<span style="font-family: Arial;">Place the balls on the baking sheets, spaced well apart, then flatten them slightly with your fingers.</span></div>
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</div>
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<span style="font-family: Arial;">Bake in the preheated oven for 15-20 minutes, then carefully transfer the biscuits to a wire rack to cool.</span></div>
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<span style="font-family: Arial;"></span>Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com0tag:blogger.com,1999:blog-664175447773707506.post-60145516747565730882013-11-12T14:01:00.000-08:002013-11-12T14:01:30.977-08:00Apple Gingerbread<div style="text-align: justify;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">I am now in a full on festive mood. So the second bake I prepared for the winter period is this easy tray bake. Smells lovely, taste delicious and easy to make, so all you can ask for when you have to rush round to do everything before the guests arrive. This recipe from the 1001 Cupcakes and cookies book.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Apple Gingerbread</span></h2>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">150 g butter</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">165 g soft brown sugar</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 tbsp black treacle</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">225 g plain flour</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 tsp baking powder</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 tsp bicarbonate of soda</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 tsp ground ginger</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 tsp ground cloves</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">150 ml milk</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 egg, lightly beaten</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 dessert apples, peeled, chopped and coated with 1 tbsp lemon juice</span><br />
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Preheat the oven to 160C and line a 23cm square cake tin with baking paper.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Place the butter, sugar and treacle in a saucepan and heat gently until the butter is melted, then leave to cool.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Shift the plain flour, baking powder, bicarbonate of soda ground ginger and ground cloves into a large bowl. Stir in the milk, egg and cooled buttery liquid. Pour the mixture into the tin and spread the apple pieces equally on the surface and smooth the surface.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Bake in the preheated oven for 35-40 minutes, or until the cake has risen and a fine skewer inserted into the centre comes out clean. Leave the cake to cool in the tin before turning out and cutting into 12 bars.</span></div>
Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com0tag:blogger.com,1999:blog-664175447773707506.post-26512220488951263812013-11-03T12:55:00.000-08:002013-11-12T14:01:52.221-08:00Lebkuchen Mézeskalács<div style="text-align: justify;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Recently I started baking again and with the clock change and the miserable windy, wet weather inspired me to bake more and more Christmas goods. I found my old recipe cards I got from my auntie and just the kind of recipe I was after: Lebkuchen. The recipe I got is the one without butter making it lighter and less sinful.</span><br />
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Lebkuchen - Mézeskalács</span></h2>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Ingredients (makes about 35)</strong></span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">zest of 2 lemon -finely chopped</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">50 ml Kirsch</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 eggs</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">50 g honey</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">200g muscavado sugar</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/4 teaspoon of cinnamon</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/4 teaspoon of ground ginger</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/8 teaspoon of cloves</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/8 teaspoon of nutmeg</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 pinch of black pepper</span></div>
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<span style="font-family: Arial;">1 vanilla pod</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">50 g ground almond</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">300 g self raising flour</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/4 teaspoon of baking powder</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">80-100g icing sugar to cover the surface</span></div>
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<span style="font-family: Arial;">Place the zest of one lemon in the Kirsch and leave it to soak for 20 minutes.</span></div>
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<span style="font-family: Arial;">Preheat the oven to 200C and line two baking sheet with baking parchment.</span></div>
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<span style="font-family: Arial;">Beat together the eggs and sugar together until light and fluffy. In a separate bowl mix together all dry ingredients then add in the egg mixture lemon zest, Kirsch and honey. Form a nice dough and shape it to a 5cm thick big "sausage". </span></div>
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<span style="font-family: Arial;"></span> </div>
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<span style="font-family: Arial;">Cut it to small pieces and form 2cm small balls with the palm of your hands. </span></div>
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<span style="font-family: Arial;">Place them on a baking tray (leave some spaces in between) and bake it for 15-20 minutes.</span></div>
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<span style="font-family: Arial;"></span> </div>
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<span style="font-family: Arial;">When it is ready take them out of the oven and roll it in icing sugar while still hot.</span></div>
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<span style="font-family: Arial;">Leave it rest until next day to soften a little.</span></div>
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Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com0tag:blogger.com,1999:blog-664175447773707506.post-82421813580555969122013-10-20T11:13:00.001-07:002013-10-20T11:51:25.256-07:00Flódni / Apple, poppy seed and walnut pastry<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Baked goods are quite popular in Hungary if it contains walnut, poppy seed or apple, never mind if all three are on the ingredient list. The other good thing about this pastry that you first have to assemble it and then bake it, so although it has 4 layers it doesn't require to bake 4 separate layers. The recipe also stated that you have to put in 300 ml white wine, but you can't really taste it in the end- I think it is more for the texture, consistency than for the taste.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Flódni / Apple, poppy seed and walnut pastry</span></h2>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>For the pasty:</strong></span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">500 g plain flour</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">250 g butter on room temperature</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">100 g icing sugar</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3 egg yolk</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">100 ml white wine</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span> </div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>For the apple filling</strong></span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">800g sharp apple</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 tbsp honey</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">lemon to taste (approx. 1/2 - 1 lemon)</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">cinnamon and ground cloves to taste</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span> </div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>For the poppy seed filling</strong></span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">200 g ground poppy seed</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">100 g sugar</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">50 g sultana / currant</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">100 ml white wine</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span> </div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>For the walnut filling</strong></span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">120 g ground walnut</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">80 g chopped walnut</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">100 g sugar</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">50 g sultana / currant</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">100 ml white wine</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"></span> </div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">egg wash</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Preheat the oven to 170C and line a 19X25cm rectangle pan - leave the baking paper longer on the sides, so after baking you can lift out the pastry.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Rub the butter into the flour, add in the eggs, sugar and white wine. Form a dough then wrap it in cling film and rest it in the fridge until you prepare the fillings.</span></div>
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<span style="font-family: Arial;">Peel and core the apples then grate them. Add in the honey, lemon juice, cinnamon and cloves to taste.</span></div>
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<span style="font-family: Arial;">Mix the grated poppy seed with the sugar and sultanas. Heat 100ml white wine to boiling point and pour it on top the poppy seed mix.</span></div>
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<span style="font-family: Arial;">Mix the grated walnut with the chopped walnut sugar and sultanas. Heat 100ml white wine to boiling point and pour it on top the walnut mix.</span></div>
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<span style="font-family: Arial;">Divide the pastry to 4 equal parts and on a floured surface and roll out to the size of the pan. Put one pasty layer it into the tin and top it with the poppy seed filling.</span></div>
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<span style="font-family: Arial;">Level the poppy seed filling and top it with another pastry layer, then walnut filling, pastry, apple filling and finish it off with a pastry layer. Prick the top of the pastry with a fork and brush it with egg wash.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMNuEL_zFKZj4PXLfHnPOYxsF3vGm7xN9_2TWaB7jCURSSsvMK4UtwbqGsEFxCCuZ2YoP3lfSkEISQEaWTwv_wEorPzO_s7l8ovKgPCC63a97Qbmf7bCjEprmuWfEqppkMcZpRshpFBBo/s1600/DSC_0968.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMNuEL_zFKZj4PXLfHnPOYxsF3vGm7xN9_2TWaB7jCURSSsvMK4UtwbqGsEFxCCuZ2YoP3lfSkEISQEaWTwv_wEorPzO_s7l8ovKgPCC63a97Qbmf7bCjEprmuWfEqppkMcZpRshpFBBo/s320/DSC_0968.jpg" width="320" /></a></div>
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<span style="font-family: Arial;">Bake it in the oven for 60-70 minutes or until it has a nice golden colour.</span></div>
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<span style="font-family: Arial;">When it is completely cooled, lift out from the pan (or if you manage to rip off all the baking sheet like me, just put a chopping board on top- turn it up side down, than another board on it and flip it back. It is quite a sturdy bake so it will keep its shape).</span></div>
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<span style="font-family: Arial;">Slice it and serve it with icing sugar and a whole walnut piece for decoration if you like.</span></div>
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<br />Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com2tag:blogger.com,1999:blog-664175447773707506.post-16668916861569562362013-10-12T06:50:00.001-07:002013-10-12T07:43:52.995-07:00Somloi Sponge Cake - Somlói Galuska<div style="text-align: justify;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">This is a traditional Hungarian recipe and my husband's favourite. It is quite simple to make, but time consuming, so I only treat him to this on his birthdays. It basically consists of 3 layers of sponge(walnut, chocolate, vanilla) soaked with rum, layered with vanilla cream and grated walnut, served with chocolate sauce and whipped cream. Yeah you got the idea, it is really rich, but soft and refreshing dessert. There is no set of shape how to serve, so please excuse my presentation.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Somloi Sponge Cake - Somlói Galuska</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0MNBoHbBagNN0JofjS9NVXu_YA6LDyUICO9tY5urkIhGDsnpIG2P7RgfgFu0i2v9_e60kxt77NocnKx9mhm0Ta_sEh4MsKQfG7DToosWjilMLA49QpD_jOQo8BTiFg_fQZcAASpSV74o/s1600/DSC_8469.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0MNBoHbBagNN0JofjS9NVXu_YA6LDyUICO9tY5urkIhGDsnpIG2P7RgfgFu0i2v9_e60kxt77NocnKx9mhm0Ta_sEh4MsKQfG7DToosWjilMLA49QpD_jOQo8BTiFg_fQZcAASpSV74o/s320/DSC_8469.jpg" width="320" /></a></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>For the sponge</strong></span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">6 eggs</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">6 tbsp granulated sugar</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">6 tbsp plain flour</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2-3 tbsp grated walnut</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 heaped tbsp shifted cocoa</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>For the soaking liquid</strong></span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">zest of 1 lemon</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">100g sultanas/currants (or some more if you like)</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">100g granulated sugar</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">200ml water</span></div>
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<span style="font-family: Arial;">3-6 tbsp Rum</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>For the vanilla cream</strong></span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3 eggs</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">80g sugar</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 pack of vanilla pudding powder *check <a href="http://bitter-sweet-bakery.blogspot.co.uk/p/tricks-and-recommendations.html" target="_blank">Tricks and Recommendations</a> for this ingredients</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">seeds of 1 vanilla pod</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">800ml milk</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Sprinkle ingredients</strong></span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">100-200g grated walnut -depends on your taste</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">cocoa powder</span></div>
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<span style="font-family: Arial;"><strong>For Serving</strong></span></div>
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<span style="font-family: Arial;">dark chocolate</span></div>
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<span style="font-family: Arial;">double cream</span></div>
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<span style="font-family: Arial;">whipped cream</span> </div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">I only had a 19X25cm rectangle tin therefore I had to add some extra height (with the help of some plastic sheets and baking paper). So if you have a slightly bigger baking tin that would be an advantage:) </span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Preheat the oven to 180C and prepare the tin with baking paper.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">For the <strong>fat less sponge</strong> separate the eggs and whip the egg whites with an electric mixer to hard peaks with a pinch of salt. Without stopping the electric mixer add gradually the egg yolks and sugar. With a silicone spatula very carefully fold in the shifted flour in two batches.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">If you mix it too hard you knock out all air you built in with the electric mixer.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBkFHVT1qGFOrVw-RPRSlcMGxbhyphenhyphenQ5Kj4OhUQktxy0YpGxE9ZlZ15rXh_LWtDF-GnZoC-u8auCcJnyAQwLne2cSzf4c9EtM8UHxxfGYAVZ1IHAIK-7dQVppPYf5C67TstujlRHC9vzoJg/s1600/DSC_8428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBkFHVT1qGFOrVw-RPRSlcMGxbhyphenhyphenQ5Kj4OhUQktxy0YpGxE9ZlZ15rXh_LWtDF-GnZoC-u8auCcJnyAQwLne2cSzf4c9EtM8UHxxfGYAVZ1IHAIK-7dQVppPYf5C67TstujlRHC9vzoJg/s320/DSC_8428.jpg" width="320" /></a></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">When it is done divide the mixture to 3 equal parts. The first plain sponge can go straight to the pan, bake it for 8-10 minutes until it has a nice colour.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">In the meantime fold the grated walnut to one sponge mix and the cocoa to the other. Bake both after each other for 8-10 minutes then leave them to cool on a cake rack.</span></div>
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<span style="font-family: Arial;">For the <strong>soaking liquid</strong> heat the sugar and water together to boiling point. Take off from the heat, add the currants and lemon zest. When it is room temperature add some rum to taste (if you add the rum while the syrup is hot the alcohol will evaporate-and we don't want that:)). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMJoBUbxRc1owMSwUPzgxRWoaOSLajiXdIbae2r65Z0M3Zrx_Aokj9eKD0OtjicwzvkJgIHbTLlrj5DIW4MR5tVDlce9vGkzS5YNlvma5Sdw7ZUAtDSHnAsLH9H4pPEZTdQb_hB8thGc/s1600/DSC_8427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMJoBUbxRc1owMSwUPzgxRWoaOSLajiXdIbae2r65Z0M3Zrx_Aokj9eKD0OtjicwzvkJgIHbTLlrj5DIW4MR5tVDlce9vGkzS5YNlvma5Sdw7ZUAtDSHnAsLH9H4pPEZTdQb_hB8thGc/s320/DSC_8427.jpg" width="320" /></a></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">For the <strong>vanilla cream</strong> mix the yolks, sugar, vanilla seeds and pudding powder in a bowl with 100 ml milk to get lump free mixture. Place the remaining of the milk in a heavy based pan above medium heat. When the milk is about to boil add in the sugary mix and keep whisking until it reaches a thick custard like consistency. Take off from the heat and whip the egg whites in a separate bowl to hard peaks. Fold the egg whites into the vanilla cream (not all in one go)- this lightens the cream and add some extra volume to it.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMM6DutdYsW8T8lNM8YMWWh4Wp4jS5HnaM4F4pMiQj03JYi5ypqohGO0DFMCS0BFBPqQbYhvoEy_ee5CK64L8R1UO_EJJrJvhyphenhyphen2HIuW-FgSZpA_cP_ddLbaz2cxMWX_hOGuuKGdmokZ2Q/s1600/DSC_8430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMM6DutdYsW8T8lNM8YMWWh4Wp4jS5HnaM4F4pMiQj03JYi5ypqohGO0DFMCS0BFBPqQbYhvoEy_ee5CK64L8R1UO_EJJrJvhyphenhyphen2HIuW-FgSZpA_cP_ddLbaz2cxMWX_hOGuuKGdmokZ2Q/s320/DSC_8430.jpg" width="320" /></a></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Now you can start <strong>assemble the dessert</strong>:</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">There are 3 layers, so use roughly 1/3 of each ingredient. Sometimes I have some left over vanilla cream or soaking liquid.....well it was never wasted (at this point you can see my DIY height solution is needed)</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">-walnut sponge->soaking liquid with the currants->grated walnut->vanilla cream</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">-chocolate sponge->soaking liquid with the currants->grated walnut->vanilla cream</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">-vanilla sponge->soaking liquid with the currants->grated walnut->vanilla cream</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> -finish it with cocoa powder on top</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Place it into the fridge for overnight so all layers can absorb the syrup.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">To serve, cut some reasonable sized slices, pour "some" chocolate sauce around it (add the dark chocolate to warm double cream- sorry I don't have a recipe for this, it is pretty straightforward) and add some whipped cream on top. Enjoy!!!!</span></div>
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Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com0tag:blogger.com,1999:blog-664175447773707506.post-41432791750246576362013-10-12T03:33:00.001-07:002013-10-12T03:35:41.009-07:00Baked Lemon Cheesecake<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">I always wanted to make a baked cheesecake, so when we invited some guests the last time the time was right. As the dinner was quite heavy, I wanted something light and delicate. Well it isn't the lightest dessert, but it tasted divine (also it is quite easy to make). I found a recipe on the BBC Goodfood website, but I slightly had to modify it to my taste.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Baked Lemon Cheesecake</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_aKmPTCTtF-zEC4Fkcepyr2HtLWetqcEidlZNmVkGT5cVXsFHT2stYmgJpNd8UHM8otl6lLBGfDeTmgt_5PqZtAtdqwuzjWnmj74Ee6NrfEnkmiSoP5wjfloI72qLFQPQxniTXHWHK6I/s1600/DSC_9992.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_aKmPTCTtF-zEC4Fkcepyr2HtLWetqcEidlZNmVkGT5cVXsFHT2stYmgJpNd8UHM8otl6lLBGfDeTmgt_5PqZtAtdqwuzjWnmj74Ee6NrfEnkmiSoP5wjfloI72qLFQPQxniTXHWHK6I/s320/DSC_9992.jpg" width="320" /></a></div>
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<strong><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Ingredients</span></strong></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">260g digestive biscuit</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">120g melted butter</span></div>
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<span style="font-family: Arial;">600g light soft cheese/cream cheese</span></div>
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<span style="font-family: Arial;">250g mascarpone</span></div>
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<span style="font-family: Arial;">2eggs </span></div>
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<span style="font-family: Arial;">2egg yolks</span></div>
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<span style="font-family: Arial;">zest of 4 lemons</span></div>
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<span style="font-family: Arial;">juice of 2.5 lemons</span></div>
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<span style="font-family: Arial;">4 tbsp flour</span></div>
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<span style="font-family: Arial;">150g caster sugar</span></div>
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<span style="font-family: Arial;">few spoonful of cream fresh/soured cream</span></div>
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<span style="font-family: Arial;">few spoonful of lemon curd</span></div>
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<span style="font-family: Arial;">handful of blueberries</span></div>
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<span style="font-family: Arial;">Heat the oven to 180C and line the bottom of a 23cm spring form tin with baking paper. Crush the biscuits to crumbs and work it together with the melted butter. Press the biscuit paste into the bottom of the pan and place it to the fridge while you prepare the filling.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Whisk all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 minutes. </span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Turn off the oven and leave the cake inside until cool.</span></div>
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<span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"> When it is completely cooled remove from the tin and top with cream fresh, lemon curd and blueberries if you like. You can keep the cake in the fridge if you want a cold dessert summer time.</span></div>
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<br />Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com0tag:blogger.com,1999:blog-664175447773707506.post-64498269662064594012013-09-06T13:17:00.001-07:002018-08-19T08:53:36.861-07:00Chocolate Marquise 3 ways<div style="text-align: justify;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I haven't posted for a long time...........to be honest I was/am on a diet as the scale went way beyond "normal". But now that I shed off a few pounds I am back baking:) I used my new Cube cake mould to create something truly delicious. I used 3 different fillings and all guests were delighted. Maybe I should have been more careful when I turned out the mousse from the mould as it chipped off at few pieces but I haven't heard any complain from the dining room:)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Chocolate Marquise 3 Ways</span></h2>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Chocolate Cake Base</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">100 g dark chocolate (minimum 65% cocoa solids)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">50 g butter </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 eggs</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">90 g golden caster sugar</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">50 g plain flour</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 tsp baking powder</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Chocolate Mousse</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">200 g good quality dark chocolate (minimum 75% cocoa solids)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">100 g good quality milk chocolate</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4 eggs separated</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">150 ml double cream </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>To fill/decorate (all optional)</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">150 ml double cream</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">handful of strawberries</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">few spoons of strawberry jam</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 bottle sour cherries</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2-3 tbsp Kirsch</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">100 ml custard</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Preheat the oven to 180C and place the stainless steel square part of the cake mould to a baking sheet, lined with baking paper. Spray the sides with vegetable oil based release agent.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Melt the butter and the chocolate together in a bowl set over a pan of simmering water then leave it to cool. </span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; text-align: left;">Whisk the eggs and sugar together until the mixture is pale and thick. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Add the room temperature chocolate mixture into the egg mixture then fold in the flour and baking powder. When you mixed everything together pour this thick batter into the prepared frame and spread evenly.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Bake for 15-20 minutes or until the top is cracked but the middle just set. When ready remove the stainless frame and leave it to cool completely.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">To make the mousse, melt the two chocolates in a bowl over a saucepan of simmering water, leave it to cool to room temperature. Whisk the egg whites to firm peaks and set it aside.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Whip the cream very softly and add the yolks, then gently mix in the cooled melted chocolate. Gently fold the egg whites into the chocolate mixture, (thoroughly but don't overwork it).</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Spoon the mousse into the prepared tin (spray the Zila cake mould with vegetable oil based release agent) and gently tap it to the work surface. You don't want to knock out all the air bubbles you just created, but you have to make sure the mousse is evenly spread so you don't have gaps at the finished mousse surface. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Level the sponge with a cake leveler and place it on the mousse. (top of the sponge will hang above the side of the mould but it is fine). Cover it with kitchen foil and put it in the fridge and leave it to chill for at least 4 hours (I left mine for overnight).</span> </div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">When it is rested, turn it up side down and gently remove the silicon part of the mould and the stainless steel rim. I slightly damaged the finished product, but next time I will put the mousse into the freezer just before removing the mould to make easier the seamless separation.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">The choice filling is down to you. I used custard (have to admit it was fresh-shop bought one.....I had other cooking to do as well and run out of time), sour cherries that I soaked in Kirsch for overnight than adding gelatine to the juice I turned it to a soft jelly. For the last one I used fresh strawberries and some strawberry jam(home made). Decorated all with whipped cream, fruits and vanilla pod.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> The best is when you dive into a cube and all the custard pours out......................YUMMIE</span><br />
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Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com0tag:blogger.com,1999:blog-664175447773707506.post-23054653982921076232013-07-08T12:22:00.003-07:002013-07-08T12:47:00.698-07:00White Chocolate and Strawberry Celebration Cake<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Again I am a year older.... yet another year passed. I haven't baked for a while, as I am on a diet and I don't have the same desire to bake as before. I had this before....a few months and it will pass, and I bake like crazy again. I think it is down to the "good" weather (as good as it can be in UK), so I rather spend my time outside, than in the dark kitchen. Ever since I did my <a href="http://bitter-sweet-bakery.blogspot.co.uk/2013/02/chocolate-fingers-celebration-cake-with.html" target="_blank">Chocolate Fingers Celebration Cake</a>, I wanted to do the "White" version. So here it is, for my work colleagues pleasure: my birthday cake.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">White Chocolate and Strawberry Celebration Cake </span></h2>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">with white chocolate covered biscuit fingers</span></h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRiKq1JhrUPH2zEjoB8lajaMJuBeR8jE7h7tV5klAy8tNw4L5c8VtCNKr7itX37cpI_hdmzBjdDKeEtLPW6miklGH8VBxs13JfC8Q-cpDSYDV1kEl4Cv4bCN8Yu6vuf-YhsdmVDu57t4E/s1600/DSC_8424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRiKq1JhrUPH2zEjoB8lajaMJuBeR8jE7h7tV5klAy8tNw4L5c8VtCNKr7itX37cpI_hdmzBjdDKeEtLPW6miklGH8VBxs13JfC8Q-cpDSYDV1kEl4Cv4bCN8Yu6vuf-YhsdmVDu57t4E/s320/DSC_8424.jpg" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the sponge</b></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">220 g self-raising flour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">220 g butter at room temperature</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">220 g golden caster sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/2 tsp baking powder</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 large eggs</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">50 g dessicated coconut</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the cream </b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">500 g mascarpone</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">200 g white chocolate</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the topping</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1-1.5 kg strawberry (we picked them from a PYO farm, so they don't cost a fortune)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3.2 boxes of Cadburry dream fingers</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the decoration</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">some red ribbon</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 pearl headed pin</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Heat the oven to 180 C and </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; text-align: start;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">prepare a 19 X 25 cm rectangle cake tin.</span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Put all the <b>cake</b> ingredients in a large bowl. Beat them together with an electric mixer until you have a creamy mixture, then fold in the poppy seed.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pour the cake mix into the prepared tin and bake in the oven for 20 -25 minutes or until the sponge springs back when pressed. When it is ready, leave it to cool down completely then with a cake leveler divide the sponge to 3 equal parts</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_hKkY2T__xyEtcj9azHcMqGj0IwfLmhAGdyofy3ojURB3GKGNe9gKAEeQ8gvTKm5M_88bhO8oR-3qdL8gzd_64laXDUgB0aXX4xGre4JFuCNTKeLyzawPsnexBN5wc2ixTSTrZjukKRM/s1600/DSC_8418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_hKkY2T__xyEtcj9azHcMqGj0IwfLmhAGdyofy3ojURB3GKGNe9gKAEeQ8gvTKm5M_88bhO8oR-3qdL8gzd_64laXDUgB0aXX4xGre4JFuCNTKeLyzawPsnexBN5wc2ixTSTrZjukKRM/s320/DSC_8418.jpg" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mix the mascarpone with the melted white chocolate with a mixer. Wash and slice the strawberries (slice enough strawberries for two layers in between the sponges, and quarter/halve the rest for the top).</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Spread 1/3 of the cream on the sponge than arrange the strawberry slices on top - repeat the process with the remaining of the sponges. Cover the side of the cake with the cream (this will act as a glue) and arrange the chocolate fingers around.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">When finished cut a long enough ribbon to cover the cake and secure in the middle with two pearl headed pins (I use them as they are easy to remove and they are noticeable! but as you insert them into the cream please clean them before use).</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cut a smaller piece of ribbon and make a bow, inserting the pin in the middle (from the middle) - I hope this make sense. When finished place the bow on top of the ribbon ends- secured with the pins.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Arrange the strawberries carefully on the top ( as the cream is still soft it doesn't hold the fingers perfectly on place yet). </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Refrigerate for at least 2 hours, and keep it in the fridge in between consumption.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg86pQBY6RcXLUzipq_fNTD3AyISVMPp1Um_X2gokfHdEDMeIAhxacSZjd_QBd5k17vdYYtG6946uXEyMFXhg4u0EMFHKiIFdqDV-FFB3Gl-r-qEAh-s1KHcZK7Yq6IBK-guFwJzF60Z5c/s1600/DSC_8422.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg86pQBY6RcXLUzipq_fNTD3AyISVMPp1Um_X2gokfHdEDMeIAhxacSZjd_QBd5k17vdYYtG6946uXEyMFXhg4u0EMFHKiIFdqDV-FFB3Gl-r-qEAh-s1KHcZK7Yq6IBK-guFwJzF60Z5c/s320/DSC_8422.jpg" width="320" /></a></div>
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<br />Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com0tag:blogger.com,1999:blog-664175447773707506.post-21818346717956694712013-05-20T12:16:00.002-07:002013-05-20T12:16:58.686-07:00Pina Colada Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> I saw a pina colada cake recipe in my new book. I loved the idea (coconut, rum, pineapple) but I didn't like the recipe-sorry author. The cake was a simple sponge, with buttery-sugary cream....aghhh</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So I made my own version, because I also think that in order to call a cake a boozy cake you need more than 2 tbsp alcohol in it. The end result was fab (and incredibly easy to make), one of my favourite cakes I ever made...it is in my top 3.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pina Colada cake</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88CpfHa0fTUFCDOoSJRPnJ67tTkJmI7UwHkTq7g5fCyorbpyy8_fmF_a1kjlDdKt3yD_zYUHJHBnlhfSEPM5OyLX3nCYsAbY4P5On_ztKAMT4NNNXZS8HNgBZV2jlh38KxxlH3_T27go/s1600/DSC_7902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88CpfHa0fTUFCDOoSJRPnJ67tTkJmI7UwHkTq7g5fCyorbpyy8_fmF_a1kjlDdKt3yD_zYUHJHBnlhfSEPM5OyLX3nCYsAbY4P5On_ztKAMT4NNNXZS8HNgBZV2jlh38KxxlH3_T27go/s320/DSC_7902.jpg" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the sponge</b></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">200 g self-raising flour</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">210 g butter at room temperature</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">200 g golden caster sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">50 g dessicated coconut</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/2 tsp baking powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 eggs</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1-3 tbsp milk</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the cream</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">250 g mascarpone</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">125 g cream chese</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">150 g melted white chocolate</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">40 g dessicated coconut</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1-3 tbsp white Rum/Malibu</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Filling</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 pineapple</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3-5 tbsp dark Rum</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp dark muscovado sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Slice the pineapple to small pieces, coat it with the muscovado sugar and rum and place it to the fridge. Leave to absorb the alcohol for at least 6 hours, but preferably overnight.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preheat your oven to 180C and prepare a 23 cm round tin with baking paper.Put all the <b>cake</b> ingredients in a large bowl. Beat them together with an electric mixer until you have a creamy mixture and add milk as needed.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pour the cake mix into the prepared tin and bake in the oven for 20 -25 minutes or until the sponge springs back when pressed. Leave to cool completely than cut the cake in half with a cake leveler.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiyceIYzxqpJ_C_UZ4fZihUzVmB-ciElfR1fZJD3bmCfLKVGlaS5HBhn2cmfiwc20X5QxDWPDBym9gX63aQR6pbUHrOI2RZkss8nZ0CGMnA8_1wk0a_FcfEIYcM5uDu1Rk4VoMkaGgCNc/s1600/DSC_7895.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiyceIYzxqpJ_C_UZ4fZihUzVmB-ciElfR1fZJD3bmCfLKVGlaS5HBhn2cmfiwc20X5QxDWPDBym9gX63aQR6pbUHrOI2RZkss8nZ0CGMnA8_1wk0a_FcfEIYcM5uDu1Rk4VoMkaGgCNc/s320/DSC_7895.jpg" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For the <b>cream</b>, put all the cream ingredients in a bowl and mix it with an electric mixer. That's it:)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Put 2/3 of the cream in between the sponge layers and all the pineapple except a handful that you can reserve for the top decoration. Leave it to rough, I love the rustic look of it.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Place the second sponge on top and cover it with the rest of the cream and pineapples.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Keep it in the fridge, but remove it 20 minutes before consuming.</span></div>
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Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com0tag:blogger.com,1999:blog-664175447773707506.post-15220082559241163812013-05-04T04:02:00.001-07:002013-05-04T04:02:36.288-07:00Ultimate Chocolate Cake<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This was the chocolate cake I made for my boss who is now off to get married next weekend. I baked a chocolate cake (his absolute favourite) and a <a href="http://bitter-sweet-bakery.blogspot.co.uk/2013/05/lemon-curd-filled-zila-mould-cubes.html" target="_blank">Lemon Curd filed Zila Cubes cakes</a>. The Zila cakes were the perfect start of the morning (as it was conveniently sliced) before we dig in the oozing chocolate mountain. I took the recipe from the BBCgoodfood (Angela Nilsen) website as it had over 800 positive ratings, so I thought it must be good.........and ohh my God how good it was. I only changed the cream and made a 10% bigger cake so it would be a nice size in my rectangle tin (I found the rectangle shape better for he office cake sharing/it is easier to divide and share). Oh I made a poor attempt to replicate my boss and his fiancee to sit on top of the cake....sadly later during delivery his leg broke into pieces...........but I still sit them on top of the cake as I worked too hard not to put them on. I also made the mistake to cover the freshly covered cake with kitchen foil which later stuck to the cream and left some marks, but nobody complained about this:) </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ultimate Chocolate Cake</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduuPjAhYFZAw5gQUf2Uv1tN52vS5x46UDDihdDxOC2cUM1Ij-3o0dputPaHDYcSTXFKmQk6QfutgJydCAfCivF3XG8SbRIhxQeRoNqumd4aFunkjtjdy4FhwMeNs2qPtdTPFYGmE51k4/s1600/DSC_7761.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduuPjAhYFZAw5gQUf2Uv1tN52vS5x46UDDihdDxOC2cUM1Ij-3o0dputPaHDYcSTXFKmQk6QfutgJydCAfCivF3XG8SbRIhxQeRoNqumd4aFunkjtjdy4FhwMeNs2qPtdTPFYGmE51k4/s320/DSC_7761.jpg" width="320" /></a></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">For the sponge</span></b></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">220 g good quality dark chocolate, about 60% cocoa solids</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">220 g butter</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp instant coffee ganules</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">95 g self-raising flour</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">95 g plain flour</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp bicarbonate of soda</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">220 g light muscovado sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">200 g golden caster sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">30 g cocoa powder</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 medium eggs</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">85 ml buttermilk (5tbsp)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the cream</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">500g mascarpone</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">200 g good quality dark chocolate, about 60% cocoa solids</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3-4 tbsp hazelnut liqueur</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>To decorate</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">50 g chocolate for chocolate curls </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preheat the oven to 160C and line a 19X25 cm rectangle tin with baking paper.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Break the dark chocolate in pieces into a medium, heavy based pan. Cut the butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125 ml cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">While the chocolate is melting, mix the self raising flour, plain flour, bicarbonate of soda, light muscovado sugar, golden caster sugar and cocoa powder in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Now pour the melted chocolate mixture and egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25 -1 hour 30 minutes - if you push a skewer in the middle it should come out clean and the top should feel firm. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Leave it to cool in the tin, then turn out onto a wire rack to cool completely.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">When the cake is cold, cut it horizontally into three. Make the cream:mixing the mascarpone with the melted but slightly cooled chocolate and the hazelnut liqueur.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sandwich the layers together with the mascarpone cream but leave enough cream to cover the outside of the cake with a palette knife.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Decorate with chocolate curls: melt 50 g of dark chocolate and spread it on a sooth chopping board. Pop it to the freezer for 10 minutes so the chocolate hardens, then with a long bladed sharp knife start shaving curls of the surface. It doesn't have to be precise, the more shape and size you have is the better.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The cake keeps moist and gooey for 3-4 days......haha it took 30 minutes for the office staff to demolish the whole cake:)</span></div>
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<br />Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com0tag:blogger.com,1999:blog-664175447773707506.post-13224870648053107252013-05-03T13:18:00.001-07:002018-08-19T08:45:18.604-07:00Lemon Curd filled sponge cubes<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">It is my boss's wedding is in two weeks time and I volunteered to bake a cake for him. Well two cakes as the the team is quite big. I made the <a href="http://bitter-sweet-bakery.blogspot.co.uk/2013/05/ultimate-chocolate-cake.html" target="_blank">Ultimate Chocolate Cake</a> and a Lemon Curd cake. I decided to try my new cake mould: the cube one. I made 25 cubes (well only 23 on the picture as my husband couldn't resist it any more) which were all the same size and consistency and more importantly: delicious. For the sponge I used the one published on the Zila Cake Mould's website and the lemon curd is still the Kabi's Kitchen version.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Lemon Curd filled Sponge Cubes</b></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIIf2y_zyIA8sBkTWbCJTjpPlTcWK2uX0kcPLAaT4Mc4cohFpqT6dNZoDfBjXqQCtU5hX9tPP1FOwkcOMpjPEmUzu5D8ctSzs-52GgWCY_CwdZgOLn1uM0IqYZBvPXNxalxvlI_GByQg/s1600/DSC_7754.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIIf2y_zyIA8sBkTWbCJTjpPlTcWK2uX0kcPLAaT4Mc4cohFpqT6dNZoDfBjXqQCtU5hX9tPP1FOwkcOMpjPEmUzu5D8ctSzs-52GgWCY_CwdZgOLn1uM0IqYZBvPXNxalxvlI_GByQg/s320/DSC_7754.jpg" width="320" /></a></div>
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<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">For the sponge</span></b></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">6 eggs</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">140 g sugar</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">210g plain flour</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">45g melted butter</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 lemon zest</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 vanilla pod</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>For the lemon curd</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 eggs</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 egg yolk</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">80g sugar</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 lemons</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">70g butter</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp honey</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>To decorate</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">100 ml double cream</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 lemon</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Preheat the oven to 160C. </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Whip the egg whites to medium peaks and add the sugar. Mix in the melted (but room temperature) butter, vanilla seeds, lemon zest and the egg yolks. Fold in carefully the plain flour and pour the mixture to the cake mould (that you previously prayed with a vegetable fat based releasing agent).</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Tap the mould on a tray to the kitchen surface so the liquid can spread equally in the mould and you will have nice smooth sponge without holes in it.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Bake it for 20-30 minutes or until it is golden brown. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">While it is still warm sprinkle some sugar on top and turn it up side down to another sheet. Remove the silicon top and the square inox frame and leave it to cool.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">For the lemon custard whisk the eggs and yolks in a heatproof bowl with sugar, lemon zest and juice. Set the bowl over simmering water and add the butter and honey. Stir continuously. It takes roughly 12-15 minutes to thicken. It should reach the consistency of custard. Turn of the heat and leave it to cool.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Fill each cavities with lemon curd and decorate with a small portion of whipped cream and a small slice of lemon.</span></div>
<br />Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com0tag:blogger.com,1999:blog-664175447773707506.post-52462204782625108722013-04-07T12:20:00.001-07:002013-04-20T14:02:25.716-07:00Ischler/Isler<div style="text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I fancied some biscuits today and I wanted something "bad" for my waistline(I deserve some Sunday's treat). I haven't had Isler for a while, as you can't really find this in England. Isler is basically walnut/almond biscuit rounds sandwiched together with jam, and covered with chocolate. You can have these shortbread like biscuits in Hungarian patisseries all over the country. They are lush to eat and they can keep for a long time ....if you can resist.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ischler/ Isler</span></h2>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients (makes 16)</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">200 g plain flour</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">150 g grated walnut/almond</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">200 g butter at room tempeature</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 egg yolk</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 g icing sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">pinch of salt</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">approx 200 g apricot jam/seedless raspberry</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">200 g dark chocolate</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">50 g butter</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mix the flour, grated walnut, icing sugar in a big bowl then add the butter, egg yolks and the pinch of salt. Try to mix the dough as quickly as possible to avoid overworking it and melt the butter with your warm fingers. Shape a ball, cover it with cling film and place it to the fridge for at least an hour, but if you leave it to rest overnight that is even better.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preheat the oven to 180 C. After resting, work the dough for a minute on a floured surface than roll it to 4-5 mm thick. With a 7-9 cm cookie cutter cut out rounds and place them on a baking paper covered baking sheet.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Bake them for 20-30 minutes or until they are golden. Leave them to cool completely. Sandwich two rounds with some apricot jam. Leave the biscuits for a few hours to harden, so the biscuit rounds won't slide on the jam when you are dipping them.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Place a bowl over a boiling water in a heavy based pan and put the chocolate in the bowl stirring until melted. Add the butter, which will give a nice shine to it. Decorate with half walnuts if you wish, but it isn't necessary.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijBsteVtpWJ5wyu_-mymum2_MRoZ9rnY8PxMcMsKv1kiZxuIpo-KSkP630SpFrYiYNVnj_XXovGPTV3UM1KQm_vlkdf1q61nPcwJ3Fa_Enq4sbgPJJkt7Wv_6VzPey768WbUZc9RHkbPE/s1600/DSC_7734.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijBsteVtpWJ5wyu_-mymum2_MRoZ9rnY8PxMcMsKv1kiZxuIpo-KSkP630SpFrYiYNVnj_XXovGPTV3UM1KQm_vlkdf1q61nPcwJ3Fa_Enq4sbgPJJkt7Wv_6VzPey768WbUZc9RHkbPE/s320/DSC_7734.jpg" width="320" /></a></div>
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Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com0tag:blogger.com,1999:blog-664175447773707506.post-18421535198378921782013-03-25T13:47:00.003-07:002018-08-19T08:46:18.204-07:00Terry's Chocolate Orange Cake<div style="text-align: justify;">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">This time I adopted my original <a href="http://bitter-sweet-bakery.blogspot.co.uk/2012/11/terrys-chocolate-orange-cake.html" target="_blank">Terry's Chocolate Orange Cake</a> recipe so I can prepare it in the Zila Cake Mould. When I purchased my mould, this was the cake I had in mind that would be the best with it. It was much easier to to make the cake and I didn't need the gelatine to harden the cream, as this time the cavities hold the cream together.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtUEUEqfNsnPbCy1-31Go5dnAC270QENkl4OmQOtRUJ9g0kIOokXTCR8rtCGr6X5Fiv2MiJLB8I4UmrHlQfTb0pFbvn2lCJaOs_bEDMGe1exrDKDkxeQWWhql7CQWCz4-5IkSMM3iaks/s1600/DSC_7072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggtUEUEqfNsnPbCy1-31Go5dnAC270QENkl4OmQOtRUJ9g0kIOokXTCR8rtCGr6X5Fiv2MiJLB8I4UmrHlQfTb0pFbvn2lCJaOs_bEDMGe1exrDKDkxeQWWhql7CQWCz4-5IkSMM3iaks/s320/DSC_7072.jpg" width="320" /></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>For the sponge</b></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">190 g self-raising flour</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 tbsp cocoa powder</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">210 g butter at room temperature</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">210 g golden caster sugar</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 1/2 tsp baking powder</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4 eggs</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">100 g 70% dark chocolate, melted and cooled</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">300 g soft cheese</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">zest of 2 oranges</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">juice of 1.5 orange</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3-5 tbsp icing sugar</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">150 ml double cream</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">orange food colouring</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>For the decoration</b></span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 Terry's Chocolate Orange</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Heat the oven to 180 C. Coat the 12 slice cake mould with a vegetable fat based release agent spray.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Put all the <b>cake</b> ingredients except the chocolate in a large bowl. Beat them together with an electric mixer until you have a creamy mixture, then fold in the melted chocolate. Add a little more milk if the mix is too stiff- it should fall easily from a spoon.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pour the cake mix into the prepared tin and bake in the oven for 25-30 minutes or until the sponge springs back when pressed.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuDqSWW0gctCjezE67DgxiRijhRiGVj_tj-_fFijDIxzSmJdL5htJy42yqVthgOzqhY4rBEic2akxws-nqyPz5MCFHloFhb_mhz5vxEA26Oy8fuNX2WdUfX4UaAuL6Fp1X_o4LqS7aBD8/s1600/DSC_7062.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuDqSWW0gctCjezE67DgxiRijhRiGVj_tj-_fFijDIxzSmJdL5htJy42yqVthgOzqhY4rBEic2akxws-nqyPz5MCFHloFhb_mhz5vxEA26Oy8fuNX2WdUfX4UaAuL6Fp1X_o4LqS7aBD8/s320/DSC_7062.jpg" width="320" /></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">For the <b>filling</b>, mix all ingredients in a big bowl then add the orange food colouring(the amount you need depends on the brand, so use as recommended), mixing thoroughly and put it to the fridge to harden a little.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Place the filling into a piping bag with a star nozzle. Pipe the cream into the 12 cavities and place a Terry's Chocolate Orange slice in each cream portion.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Enjoy:) Sorry, I don't have any pictures from the actual slices as I took it into my workplace to my colleagues to destroy:).</span><br />
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Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com0tag:blogger.com,1999:blog-664175447773707506.post-16992929687946625472013-03-25T13:20:00.000-07:002013-04-20T13:50:34.626-07:00Fruity Breakfast Bars<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">If we go hiking I always make this little miracle bars. Last weekend we went to Isle of Wight and these bars were life saver in the forest:) Everything you need is in this slice: fruit, nuts, fibre and protein. It is also really quick to make, so there is no excuse any more to carry a Snickers or Mars bar in your back pack.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fruity Breakfast Bar</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7irrHKNFbYylgwtQ_anJVBhHcKZbO5dkFIuw77vV7PFy5x3NJ_s5PSarz3CaNCLcfi0mplMwrIzkT5xwsD923N0s0wBje7eDCG6aLcaExaSHWHtKWWHzwUsR0aACqlaDuB4zXIFQRozQ/s1600/DSC_7153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7irrHKNFbYylgwtQ_anJVBhHcKZbO5dkFIuw77vV7PFy5x3NJ_s5PSarz3CaNCLcfi0mplMwrIzkT5xwsD923N0s0wBje7eDCG6aLcaExaSHWHtKWWHzwUsR0aACqlaDuB4zXIFQRozQ/s320/DSC_7153.jpg" width="320" /></a></div>
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<b><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingredients(makes 16)</span></b></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">310 g ready-made apple sauce or pie filing</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">140 g ready-to-eat dried apricot, hopped</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">130 g raisins</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">50 g demerara sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">55 g sunflower seed</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">40 g sesame seed</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">30 g pumpkin seed/ pistachio</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">80 g rolled oats</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">80 g self raising flour</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">60 g desiccated coconut</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 eggs</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">50 g dark chocolate chips-optional</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preheat the oven to 200C and line a 20 cm square or rectangle tin with baking paper.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Put the apple sauce in a large bowl with the apricots, raisins, sugar and the sunflower, sesame and pumpkin sees and stir together with a wooden spoon until throughtly mixed.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add the oats, flour, coconut and eggs to the fruit mixture and gently stir together until evenly combined.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Turn the mixture into the tin and spread to the edges in an even layer. Bake for 25 minutes, or until golden and just firm to the touch.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Leave to cool in the tin, then lift out on to a board and cut into bars.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinYV5-GLw3iYEvKXNrLcbR9IpO8iF-LA46N8Z-2AhBfpdA08WiZO6mKurYiUTT2OFR9LrwigL550HZw0PGnW2rBrmlPUsh_W_KWz-iC88vea5VH3jYxpOYs3e7LpV5Aq5kWO5DP3RErk/s1600/DSC_7152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinYV5-GLw3iYEvKXNrLcbR9IpO8iF-LA46N8Z-2AhBfpdA08WiZO6mKurYiUTT2OFR9LrwigL550HZw0PGnW2rBrmlPUsh_W_KWz-iC88vea5VH3jYxpOYs3e7LpV5Aq5kWO5DP3RErk/s320/DSC_7152.jpg" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">You can replace any of the nuts or fruits if you want so. You can tailor it to your preference.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbu51VsTg-A5ydXp1oxsjOXlLTJ1sRL3HzM0zDPfMVRJPBpFS2JrBkYPuyUwwFpXQrCoZ9eqX0etM3CUNkM7ImpqQAfM9G3TjdQz2RJGIqWgi7rtLzNMjCoiM_UwhaRG0cJBKUuorRadA/s1600/DSC_7158.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbu51VsTg-A5ydXp1oxsjOXlLTJ1sRL3HzM0zDPfMVRJPBpFS2JrBkYPuyUwwFpXQrCoZ9eqX0etM3CUNkM7ImpqQAfM9G3TjdQz2RJGIqWgi7rtLzNMjCoiM_UwhaRG0cJBKUuorRadA/s320/DSC_7158.jpg" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">And this is us during our trip on the Isle of Wight. Surely, we only made it because we had the breakfast bars on hand:)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6GSC_KC13Vqg7KOVGR_3tOsBpW0jcNatzVzVVX8lG9dZOXJ9BO7tkt76GG2RUJHkFG80fR_yOTA8i9NPc_XAldqpAnNgGGDt05FGV4OhyphenhyphenTYZzPP_zO1iXdKxov44pHsdUDzWRlItQIc/s1600/Yz4ArQ8F7nbsF6yXMorb49-hSvDy6YiTB6qnJiiOogw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6GSC_KC13Vqg7KOVGR_3tOsBpW0jcNatzVzVVX8lG9dZOXJ9BO7tkt76GG2RUJHkFG80fR_yOTA8i9NPc_XAldqpAnNgGGDt05FGV4OhyphenhyphenTYZzPP_zO1iXdKxov44pHsdUDzWRlItQIc/s320/Yz4ArQ8F7nbsF6yXMorb49-hSvDy6YiTB6qnJiiOogw.jpg" width="320" /></a></div>
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<br />Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com0tag:blogger.com,1999:blog-664175447773707506.post-13836801069174737802013-03-24T11:09:00.001-07:002018-08-19T08:47:30.321-07:00Rakoczi Curd Cheese Cake -Special /Rákóczi-Túrós<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I already made this Hungarian speciality(the original is <a href="http://bitter-sweet-bakery.blogspot.co.uk/2012/06/rakoczi-turosrakoczi-hungarian-curd.html" target="_blank">here</a>),</span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> named after a Hungarian mater pastry chef János Rákóczi. It is well famous all over the world and Hungary (whichever party shop you go in Hungary, you will find this dessert among many others). It made up from several layers: biscuit like bottom pasty, curd cheese, apricot and soft meringue. This time I adapted this recipe for my new baking pan: the 8 slice cake moulds.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Rákóczi-túrós in Zila Cake Mould</span></h2>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>For the base</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">250 g plain flour</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp baking powder</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">120 g butter</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">120 g sugar</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 egg yolk</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 dl soured cream</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tbsp lemon zest</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>For the curd cheese filling</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 eggs+1 extra egg yolk</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">500 g curd cheese/Quark *more on this at the <a href="http://bitter-sweet-bakery.blogspot.co.uk/p/tricks-and-recommendations.html">Tricks and Recommendations</a></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">120 g sugar</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">50 g semolina</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1-2 tbsp bread crumbs</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 vanilla pod</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>For the filling</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">apricot jam</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">tinned/fresh apricot</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>For the meringue</b></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 egg whites</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">80 g icing sugar </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Shift the flour and the baking powder together in a bowl, then add the butter, sugar, egg yolk, soured cream and lemon zest and work it together. Form a dough ball and knead a little so all ingredients are well incorporated. Wrap it in cling film and rest in the fridge for at least 1 hour.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In the meantime you can prepare the filling. Mix together the eggs and sugar until light and fluffy, then add in the curd cheese, semolina and vanilla seeds and mix again.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Preheat the oven to 180 </span><span style="background-color: white; font-family: sans-serif; line-height: 19px;">°C</span><span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19px;">.</span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">On a floured surface roll the pastry to about 5-8mm thick(or to the size of the Zila Cake Mould).</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Spray the Zila Cake Mould with a vegetable based releasing agent and pour in the curd cheese filling. With a soft spatula try to compress the filing into all cavities and when finished tap the Mould (placing first on a pan) to the work-surface a few times.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">This is very important to avoid empty bubbles when turned up side down after baking</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKQ6f_s0n58bUW0FclMi-j7ENcTEpfqAlw3fbzdMERckKNlewgD0C31027CzKmipc0R-z_oz_LPndrRzmGim8kWBN0-XcLrdbSLDjxNaVlx9uvf0BfGw0_mqlB1_VrIw1FRbuPIyXqMg/s1600/DSC_7348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKQ6f_s0n58bUW0FclMi-j7ENcTEpfqAlw3fbzdMERckKNlewgD0C31027CzKmipc0R-z_oz_LPndrRzmGim8kWBN0-XcLrdbSLDjxNaVlx9uvf0BfGw0_mqlB1_VrIw1FRbuPIyXqMg/s320/DSC_7348.jpg" width="320" /></a></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Sprinkle on top the bread crumbs(in case the curd cheese layer would release any juice after turned upside down the breadcrumbs would absorb it). Place on top the pastry, trim the edges and prick with a fork. Bake for 30-40 minutes or until the pastry is nice golden brown.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Leave it to cool as we take out from the oven for 10-15 minutes, then turn it up side down. Remove the silicon part and the stainless steel ring and leave it to cool completely.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Place chopped apricots to the cavities and fill them with apricot jam.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In a mixing bowl w</span><span style="text-align: start;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">hip the egg whites to soft peaks then add the icing sugar and mix it to further 5 minutes until the mixture is nice and shiny. Place the meringue in a piping bag and pipe on top of the cake, leaving the slice divider lines exposed, so you know where you should cut it. </span></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">You can either put back the cake into the lukewarm oven until the top hardened or you can use a blow torch(much faster if you ask me).</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">All left is have a slice and enjoy.</span></div>
Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com1tag:blogger.com,1999:blog-664175447773707506.post-53863860796070393532013-02-11T10:54:00.002-08:002013-04-20T13:48:46.085-07:00Gundel Pancake/Gundel Palacsinta<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">This year the pancake day will be on the 12th of February. To celebrate this grand occasion, I made some pancakes in preparation, to have a practise run before the big day. Gundel Pancake is a traditional Hungarian pancake created and invented by Karoly Gundel. It is a pancake with ground walnuts, raisins and rum filling served flambéed dark chocolate sauce. It is quite heavy, I would be surprised if you could eat more than two even if you are a big guy. Due to traditions I included my dear friend, Kabi's kitchen pancake batter recipe.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Gundel Pancake / Gundel Palacsinta</span></h2>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>For the Batter </b>(makes about 20)</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">400g plain flour</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 tsp sugar</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tsp salt</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">500ml milk</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">250ml sparkling water of soda water</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">4 eggs</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">sunflower oil</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>For the filling(for 4-7 pancakes)</b></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">4 tbsp rum</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">80 g of raisins</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">60 g grated walnut</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">65 g chopped walnut</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">150 ml double cream</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">50 g caster sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp cinnamon</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the chocolate sauce</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">80 g dark chocolate, chopped</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 ml single cream</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 egg yolks</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tbsp butter</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tbsp caster sugar</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 ek rum</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Before you start the pancakes, put the raisins in a bow and pour the rum on top. Leave it to soak for 1 hour, or until you ready with the pancakes. As the rum won't cover the raisins, stir it time to time.</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Sift the flour in a mixing bowl and add the salt and sugar. Make a well in the middle and add the eggs and the milk(add the milk in two portion mixing well in between). Mix it well, and slowly add the sparkling water until it reach the consistency of thicker single cream. </span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 24px;">Stir it up before you start to make them. Heat up the pan until very hot with some oil and make the first batch of the pancakes. Poor the mixture in the middle of the pan, and with circular motion of your wrist spread it evenly. When the edges start to brown flip it with a plastic spatula or a flat wooden spoon. In order to get out of the kitchen before midnight use at least 2 frying pan/pancake pan...I usually do it with three and create a small production line.</span></span></span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="color: #333333;"><span style="line-height: 24px;">Put the double cream in a heavy based pan, add the sugar and bring it to boil. When it reached boiling point add the chopped and the grated walnut, cinnamon and cook it for further 3 minutes. Turn off the heat and leave it to cool for a few minutes then add the rum soaked raisins and the rum if left any. Stir it well, and add some more rum, if you </span><span style="line-height: 23.99305534362793px;">require</span><span style="line-height: 24px;"> so.</span></span></span><br />
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<span style="color: #333333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 23.99305534362793px;">Place the chopped chocolate in a bowl over boiling water with the single cream and stir it until the chocolate is incorporated with the single cream. Take off from the heat and whisk in the egg yolks first then the butter and sugar. Return the bowl above the boiling water and reheat it.</span></span><br />
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<span style="color: #333333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="line-height: 23.99305534362793px;">Take one pancake fill it with the hot walnut filling and fold it in half then to another half, to get the typical quarter shape. Place one or two on the plate, pour on top the chocolate sauce. To flambé the pancakes, just pour some rum on top of the chocolate sauce than light it with a blow torch. Please be really careful and if you don't want flambéed Gudnel pancakes, just simply pour the rum into the chocolate sauce.</span></span><br />
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<br />Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com0tag:blogger.com,1999:blog-664175447773707506.post-41755114785382145742013-02-03T11:38:00.001-08:002013-04-20T13:49:31.219-07:00Chocolate Fingers Celebration Cake with Red Berries<div style="text-align: justify;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">It is my friend's birthday today so true to traditions I baked her a birthday cake. I always wanted to make a similar cake but the chocolate cigarellos just way out of my budget range(for a small cake it would cost 30-40 pounds at least). But, there is a cheaper alternative: Chocolate fingers! </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I modified my previous </span><a href="http://bitter-sweet-bakery.blogspot.co.uk/2013/02/flourless-chocolate-brownies.html" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;" target="_blank">flourless brownie recipe</a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> (but added some flour to make it more sturdy) as I just couldn't have enough of it since yesterday.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Chocolate Fingers Celebration Cake with Red Berries</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqdZgKPLv8oXNLSb03ws0EkkHpbpv5Pa6NO6m69iLj2HgjHYB-3lMmltM_MnsTmxPtrCgXbpffKLqjIgzmdVaC5xd5maSNCUA9jBjadt3mS-6qeVyNMIDReb8dZtw71pZFJ4O7dv2NMg/s1600/DSC_6921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqdZgKPLv8oXNLSb03ws0EkkHpbpv5Pa6NO6m69iLj2HgjHYB-3lMmltM_MnsTmxPtrCgXbpffKLqjIgzmdVaC5xd5maSNCUA9jBjadt3mS-6qeVyNMIDReb8dZtw71pZFJ4O7dv2NMg/s320/DSC_6921.jpg" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients for the cake</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">250 g dark chocolate broken into pieces (around 60%-70 cocoa solids)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">250 g unsalted butter, diced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 g golden caster sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 medium eggs</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 g ground almonds</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">50 g plain flour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 heaped tsp baking powder, sifted</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 tsp ground cinnamon</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>For the cream and decoration</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">250 g mascarpone</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">100 g dark chocolate broken into pieces</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2-5 tbsp Amaretto liqueur</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2.5 box of Cadbury Chocolate Fingers</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">300 g raspberries</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">150 g strawberries</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">red ribbon for decorating</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 coloured pearl headed pins</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preheat the oven to 170C and prepare two 19 cm sandwich tin.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Melt the chocolate (250 g) with the butter in a bowl set over a pan with a little simmering water in it. Remove from the heat, add the sugar and stir to combine, then leave to cool slightly. Add the eggs to the chocolate mixture, one by one, beating after each addition until the mixture is very glossy.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Gently fold in the ground almonds, flour, baking powder and cinnamon without overmixing.</span></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Spread the chocolate mixture in the tins and bake for 25-35 minutes. A skewer inserted into the centre should come out clean with just a few moist crumbs on it.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In the meantime you can prepare the filling. Melt the 100 g chocolate in a bowl set over a pan with a little simmering water in it. Remove from the heat then leave to cool slightly. Add the mascarpone and work it until fully incorporated then add Amaretto liqueur to taste (as this cake made for a birthday girl, I wasn't shy with the amount:))</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">When the cake is ready and completeley cooled, level with a cake leveller</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">. Place one layer on the cake stand and spread some chocoalte filling and sandwich with the other sponge layer.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Cover the cake with the rest of the chocolate cream (leaving a thicker layer on the top rather than the sides) and start to press lightly the chocolate fingers to the sides. You should face the cake eye level otherwise after a few chocolate you tend to misplace the fingers and they won't stand straight.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I prepared the bow while baking the sponge. Just cut a piece of ribbon, tie it, then insert a headed pin from behind. Cut a bigger piece of ribbon, tie it around the cake and fix it with another headed pin(obviously please wash the pins before use, and just before cutting the cake remove the ribbon with the needles to avoid any accidents). When you happy with the position of the ribbon just insert the bow on top.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Place or arrange the washed fruits on top.............and you can start preparing for the birthday party.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">and Happy Birthday Rimma!!!!!</span><br />
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Adriennhttp://www.blogger.com/profile/15063544058321660966noreply@blogger.com0