Cake with purple

How do you say a UFO in the kitchen? Because obviously this cake with violet unlike anything we could have expected ... Before going into the oven, it was purple, which was altogether normal in view of the use of the syrup violet. However, it pops bicolor, purple and green ... it was not quite the program!

ingredients:

- 250g flour
- 3 eggs
- 180g sugar
- 150g butter
- 6cl violet syrup
- 1/2 teaspoon baking
- 1 pinch of salt

preparation:

- Preheat oven to 180 ° C.
- Whisk the eggs and sugar until pale and thickened.
- Add the butter and syrup, mix well.
- Sift the flour and salt, mix again.
- Gently stir in the yeast.
- Pour into a buttered cake pan or covered with parchment paper.
- Bake for 50 minutes.

Notes:

- I really wanted to try a cake with purple, but I have not found anything similar on the Internet, violet would she be afraid?
- Beyond the green color that comes out of nowhere (probably heat has faded purple), this cake is really good, pleasantly scented with violets!
- A retry with a purple dye? And maybe the coconut, I suspect a combination that would work!

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The sponge cake

Close to the cake or cookie cake with a spoon. The recipe is taken (but slightly modified) Larousse small pastry. I enjoyed laying hens my mamipoule to use 14 eggs needed!

Ingredients (for 2 cakes)

14 eggs

500g caster sugar

1 sachet of vanilla sugar

185 grams of flour

185 g of starch

1 pinch of salt

I added to the recipe 1 tablespoon orange blossom aroma

butter for the molds

icing sugar to sprinkle on top of cake


recipe:

Grease two round molds.

Separate the whites from the yolks.

In a mixer bowl, beat egg whites until stiff.

Beat the yolks with the sugar and vanilla sugar. Add the orange blossom.

Stir, alternating egg whites, flour and cornstarch (put a pinch of salt before in the flour).

Pour into molds (do not overfill the biscuit swells during cooking).

Bake 35 minutes (the recipe says 40 minutes) at 170 ° C.

Sprinkle with icing sugar.

The sponge cake is very light in the mouth, it is delicious with coffee or tea

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pancakes

How about a small batch of pancakes, soft and tasty, sprinkled generously with maple syrup? Perfect for a breakfast bar, brunch, or four hours, they are easy to make and even more to eat!

ingredients:

- 100g flour
- 25g cornflour
- 1 egg
- 25cl milk
- 1/2 tablespoons neutral oil
- 1 tablespoon honey
- 1 packet of vanilla sugar
- 1/6 packet of yeast (or 2g or not to bother, the end of a packet of yeast ...)

preparation:

- Pour the flour, cornflour and baking powder in a bowl.
- Dig a hole in the center.
- Add the egg yolk and milk.
- Mix well, using an electric mixer if necessary.
- Add oil, vanilla sugar and honey and mix.
- Separately, beat the egg white until stiff.
- Gently fold the egg whites into the batter.
- Refrigerate for 30 minutes.
- Cook on lightly greased griddle or skillet with oil, making small patties.
- Fry each side for about 1 minute.
- Serve warm, drizzled with maple syrup ...

Notes:

- To concoct this recipe for pancakes, I just adapted that Cecile Blog linen & towels.
- To make the pancakes fluffy, I stole the tip Guillemette in his book "Desserts happy days", which recommends using egg whites instead of the egg incorporated a single shot dough.
- Only complaint is gone so fast that I could not eat that ... 3 A remake soon!

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Small madeleines from Christophe Michalak

I found this very nice little madeleines recipe in the book of "desserts that make me crack" Christophe Michalak. In one detail, I followed the recipe to the letter and I enjoyed the result! Instead of lemon zest, I put a little orange blossom. It's nice but I think it is a little more with lemon. A test next time!

ingredients:

- 130g flour
- 1 pinch of baking powder
- 2 lemon zest (which I replaced with a 1/2 tsp orange blossom)
- 3 eggs
- 150g sugar
- 130g butter
- 10g Honey

preparation:

- Beat the eggs with a whisk.
- Add the sugar and zest.
- Melt the butter and honey in a microwave, incorporate them into the first mixture.
- Sift the flour and baking powder.
- Mix well.
- Book 24 hours in an airtight container in the fridge.
- Preheat oven to 180 ° C.
- Pour the batter into the madeleine molds, lightly oiled, 3/4 of the height.
- Bake for 7-8 minutes for a blond caramel coloring.
- Turn out hot.
- Cool on a wire rack before serving.

Notes:

- I used mini madeleine molds, where the miniature result, but I have not changed the cooking time.

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the namandier

Do you Namandier this almond cake which toured the blogs? If you answer no, go directly to the test kitchen, it is well worth the interest that it has on the blogosphere!

ingredients:

- 4 eggs
- 185g sugar
- 200g ground almonds
- 100 g of butterfat
- A few drops of almond extract

preparation:

- Preheat oven to 180 ° C.
- Beat the eggs and sugar until the mixture whitens.
- Add the ground almonds.
- Pour melted and almond extract, mix well butter.
- Pour into a greased or covered with parchment paper mold.
- Bake 25 to 30 minutes.

Notes:

- Of the various blogs that I traveled the Namandier is baked in a square and then cut into small squares to be served mold. I liked the idea, but I did not mold the shape ...
- The cake is fragrant, and easy to do! What more?

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Chocolate and hazelnut cake

Who says Easter chocolate said ... Based on this simple observation, carry a terribly chocolate cake was necessary to force-feed a little bit of stomach already formed by egg hunts ... I had a crush on the special cake Easter peppers, which crush did not lie to the tasting: it is absolutely insane as recipe!

ingredients:

- 180 g of dark chocolate
- 120 g butter
- 1 packet of vanilla sugar
- 4 eggs
- 120 g sugar
- 60 g of hazelnuts
- 30 g of sifted flour
- 1 pinch of salt

For the chocolate glaze:

- 50 g cocoa
- 70g icing sugar
- 6 tablespoons milk
- 30 g butter
- Chocolate eggs for decoration

preparation:

- Preheat oven to 180 ° C.
   In a double-boiler, melt the chocolate with the butter.
- Whisk the egg with 100g sugar until the mixture becomes pale yellow.
- Stir in hot chocolate beaten yolks, then the hazelnuts, flour and salt.
- Beat the egg whites until stiff, add the remaining 20g sugar halfway through.
- Mix 1PR for meringue preparation to lighten, then fold in gently and gradually the rest.
- Line a cake pan with parchment paper or butter and flour the edges.
- Pour the batter.
- Bake for 40 minutes.
- Upon exiting the oven, let cool before unmolding.
- Return on a grid and reserve time to make the frosting.

For the chocolate glaze:

- In a saucepan over low heat, combine all ingredients until well be a fluid unit.
- Pour the icing on the cake and spread it along the edges.
- Allow to set at least half an hour.
- Before serving, cover with chocolate eggs cut in half and sprinkle with icing sugar.

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Birthday Cake: Chocolate layer cake

The cake consists of three sponge (in shades of cocoa), a foam pad chocolate and decorative beads.

ingredients:

For the sponge:

- 2 x 120g sugar
- 8 eggs

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chocolate cake

Ingredients list:

1 glass of chocolate powder
- 1 cup granulated sugar
- 1 cup water

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Yogurt cake

Ingredients list:

4 eggs
1 yogurt
2 jars of sugar

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