LS Cooks ... Stir It Up!
Morrisey Makes Stuff
Let the puff pastry sheets thaw, the roll them out on a lightly floured surface, and bake according to directions on a jelly roll pan. Let them cool, and then cut out the shape according to the size of the square pan you will use. I used 9 inch x 13 inch. Once you cut them to the shape of the pan, cut one sheet into squares (I made 12); that will be the top of the cake.
Mix egg yolks with sugar, until frothy. Add a cup of milk (out of the 6 1/3 cups), and corn starch, and mix well. Set the reminder of milk with vanilla sugar added, to boil, and when it comes to a boil, slowly mix in the yolk mixture, and stir constantly for a minute. Transfer to a large mixing bowl, and let cool completely. When cooled, add the whipped whipping cream, whipped with a stabilizer.
I am just going to add a tablespoon or two of corn starch to make sure I get that really thick filling next time, because even though I have faithfully followed the recipe , I can't make a clean cut through the cream.
I love how easy, and fulfilling it is to make it, and how beautiful it looks; cheerful, and yellow; just perfect "show off" dessert!
I have made the cream first; I always do that. So, put the milk, along with lemon rind, and vanilla sugar (or vanilla pod) in a large sauce pan, and bring to boil. In the meantime mix egg yolks with sugar until it’s white, and frothy, then add flour to it (I really would add at least a Tablespoon of cornstarch just to be sure you get a really think cream; I guess not having 00 flour meant a lot).
Stir the egg mixture to boiling milk, reduce heat, and continue mixing for a little longer than 10 minutes, making sure you don’t get lumps. Now take it of the stovetop, and transfer to a different bowl, and let it cool down, mixing it occasionally, as you are doing cleanup, and making pastry. When the cream is cooled down, put it in the refrigerator; the pastry should be sitting next to it! : )
So, when you were done cooking your cream, you made pastry basically by following the shortcrust pastry routine. Sift together flour and baking powder, and then mix in softened butter, lemon rind, then egg and egg yolk, sugar, and a pinch of salt. Form into a ball, and put in the refrigerator for at least an hour.
After an hour, roll out about 2/3 of pastry into a pan; pour in the filling, and remainder of pastry you arrange around the edges on the top. I have done flowers; I love to decorate my cakes. Sprinkle with pine nuts and bake for about 40 minutes @ 180 C (356 F)!
If you love Raffaello treats, then this is a cake for you! Desiccated coconut has much more flavor then regular shredded coconut, and it’s a winning combination with vanilla flavor. Easy to make too. I am thinking to incorporate almonds next time, like maybe add them in between layers or as a topping.
Mix egg whites with sugar until stiff, then add coconut, and flour with baking powder. Bake in a 9x13 inch pan for about 20 minutes on 350F, making sure it doesn’t brown too much, it should be just lightly golden. Cool it down slightly, and then evenly pour heated milk over it. Cool completely before putting the cream on.
Mix egg yolks with sugar, then add some of the milk, flour, and vanilla sugar. Let remainder of the milk to boil, reduce heat, and then add the egg mixture, stirring constantly for few minutes until it thickens. Transfer into a mixing bowl, and cool completely. When cool, add butter or margarine cut into thin slices, and mix well.
For my son, and myself, I have made this truly rich cake, perfect for celebrations, with layers, and layers of cake and cream! Bound to get some compliments! Honestly, with some organization before hand it is not hard to make at all; it took me less than two hours to complete, and I have decorated it the next day, just few hours before guests arrived. We also got one fantastic cake as a gift, so you can imagine we were all pretty sugar high, and still are! :)
I am not much of a decorator, I got so much to learn in that department, but a slice itself is pretty enough. Make cream first, because cake part is easy , and cake layers cool pretty fast.
Mix egg yolks with sugar, and vanilla sugar, until nicely combined, and frothy. Add 1 cup milk (from one liter), flour, and corn starch. Set the rest of the milk to boil. When it starts boiling, add the yolk mixture gradually, mixing well, so not to get lumps; reduce heat, and cook for few minutes, mixing constantly.
Transfer cream to a bowl, and let it cool a little before placing it in the fridge to cool completely. Once it’s cool mix in margarine or butter, which you first mixed with powdered sugar. Add more powdered sugar, if you like it sweeter.
Now you can either divide into three, and add 200 g of chocolate (melted, and cooled slightly) into one third, 200 g fine shredded coconut into the second third, and 200 g walnut meal into the last third.
I have just separated one third, and left it as it is, and added 200 g chocolate into two thirds, and thus got more light chocolate filling, and one plain vanilla.
In a stand mixer, mix egg whites, gradually adding sugar, until stiff. Slowly add flour mixed with baking powder, then fold in walnuts, and combine well. Divide into three, and bake each layer in a 8” round, spring form pan. Cool each layer, and soak each evenly, with ¼ cup warm milk.
Preheat oven to 375 F. Lightly butter spring form pan (10 inch), dust with flour, and tap out the excess.Peel, halve, and core apples; slice them thinly, and sprinkle with lemon juice. Set aside.
Whisk together eggs, and sugar, until creamy. Then add milk, butter, vanilla extract. In a separate bowl sift flour, add salt, baking powder, and lemon zest, and combine. Add the egg and butter mixture to the flour, using a wooden spoon, and incorporate well. Drain the raisins, and add them to the batter, along with pine nuts.
Pour the batter into the pan, and arrange apple slices on the top in concentric circles. Bake until toothpick comes out clean, for about 45 min. Transfer to wire rack, and cool completely before removing pan sides, and serving. Dust with sugar, and serve cut into wedges.
This cake is simple to make, really refreshing, excellent to make ahead. I have been craving tart cherries like crazy lately. 10 years ago, I have craved dried apricots, and sometime later I got a baby girl... I think now, with snow melting away, I just felt like eating something which reminds me of warmer days!
Preheat oven to 360 F. Mix egg whites with sugar, then add flour with baking powder, and walnuts, and combine well. Transfer into a spring form pan (8inch) with base aligned with parchment paper. Bake for about 15-20 minutes. Cool, and transfer onto a cake plate; return the spring form ring around it.
Mix whipped cream with vanilla sugar, and powdered sugar, fold in cherries. Spread over cake base with spring form ring around it, then top with pineapple chunks. Chill well for few hours in a refrigerator, or about 30 minutes in a freezer. Decorate with whipped cream, and enjoy!
