Blackberry Coconut Cakes (adapted from Bernd Siefert) - makes one 24 x 24 cm (9.5 x 9.5-inch) square cake (about 16 big or 24 small slices) Coconut Sponge: 5 egg yolks 155 g caster sugar 85 g shredded coconut 5 egg whites pinch of salt 60 g flour 65 g corn starch Blackberry Mousse: 300 g blackberries 50 g powdered sugar 12 sheets gelatin 5 stalks of lemongrass 600 ml coconut milk 1 vanilla bean 150 g caster sugar 400 g heavy cream Decoration: whipped cream blackberries coconut flakes …
Strawberry Shortcake - Sponge Cake: 4 whole eggs 4 egg yolks 100 g sugar 80 g cake flour, sifted 60 g melted butter Filling: 100 g mascarpone cheese, room temperature 50 g sugar 250 g heavy cream Cointreau or Grand Marnier (or Kirsch) fresh sweet strawberries, sliced (set aside some whole ones for decoration)
Victoria sponge Is there any cake more quintessentially British than the Victoria sponge? The confection of sponge, jam and cream is said to have gained its name because Queen Victoria liked a slice of it with her tea in the afternoon. Mrs Beeton wrote a recipe for the cake for a cookery magazine in the 1850s, though she unfortunately omitted to mention the need to include eggs. An embarrassed apology appeared in the next issue.
Angel cake is a type of layer cake that originated in the United Kingdom. It consists of two or three layers of sweet sponge cake, often coloured white, pink and yellow with a thin layer of white cream. It is traditionally sold in long bars or small slices. The cake has won many awards, most notably 'English Cake of the Year' in 1986. The largest recorded Angel cake was 1 metre long and 50 centimetres wide, and was baked in the English town of Bakewell.
Beautiful and glutton this semifreddo! Parfait with cream and rum-slide fruttasemifreddo ingredients 1 sponge cake sliced thin 25x25 cm rum cream: 650 g of milk 4 eggs + 2 yolks 140 g of sugar 60 g of flour 30 g of rum ½ vanilla bean baked meringue: 100 g egg whites 70 g of water 200 g of sugar In addition: 300 g of cottage cheese 200 g of whipped cream 130 g of icing sugar 60 g of dark chocolate, chopped orange marmalade decoration: gel food strawberries kiwi
TAM BENLIK!!!! ❥ Love Tort violets: Genoese sponge cake - 80 g of wheat flour, 2 tablespoons potato flour, 4 eggs, 100 g of icing sugar, 1 teaspoon vanilla sugar with real, 20 g melted butter pinch of salt Translating and decoration - jar of jam from the petals of violets, 500 ml cream, cream 30%, 2 tablespoons granulated sugar, cup fresh or candied violets