Recipe Lemon Cake

Ingredients for 8 people:

For the pastry: 

- 250 grams of flour; 
- 125 gr soft butter; 
- 50 g sugar; 
- 1 egg; 
- 1 pinch of salt; 
- 2 tablespoon cold water. 

For the lemon cream: 

- 4 eggs; 
- 9 tablespoons of sugar; 
- Grated rind of one lemon; 
- The juice of one whole lemon; 

The pastry:

United flour, a pinch of salt, sugar and softened butter, add egg, water and mix until a smooth mixture. Let rest in refrigerator for about an hour. 

Then roll out the dough and coated with a tart mold that you have previously imburato and floured. Buccherelate with a fork to the bottom of the cake and then bake in oven for 10 minutes at 200 degrees. 
IMPORTANT: turn the oven off, leave it open so cool !!!

- For the lemon cream: 
Mix 4 egg yolks, 4 tablespoons of sugar, 80 g of butter, lemon juice, grated rind of lemon and bake in water bath until the cream congeals. 
IMPORTANT: Allow to cool and then spread it on the pastry cool.

- To cover with snow: 
fit the 4 egg whites 5 tablespoons of sugar until the mixture thickens and stops.

- Spread the cream over the cake and put in oven on preheated grill and how to brown the top surface. 
IMPORTANT: The oven must remain open and the cake must be continually turned brown because the color is uniform.

He also eats just ready.

Recipe Jo Wheatley’s Raspberry red velvet cake

Ingredients:

• 280g golden caster sugar
• 175g butter, softened
• 3 large eggs
• 280g self-raising flour
• 75g cocoa powder
• 150ml buttermilk
• 1 tsp white wine vinegar
• 85g full-fat cream cheese
• 75g puréed raspberries, sieved to remove seeds
• ¼ tsp red food gel
• 150g punnet raspberries, optional

For the cream cheese frosting

• 200g icing sugar
• 50g butter, softened
• 140g cream cheese

Method:

Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm sandwich tins with baking parchment. Using an electric hand whisk, beat together the caster sugar and butter until light and fluffy. Add the eggs one at a time, beating well between each addition.

Sieve the flour and cocoa powder into a bowl. Add half to the egg mixture and fold in carefully. Mix together the buttermilk, vinegar, cream cheese, raspberry purée and food gel. Fold half the buttermilk mixture into the cake batter and repeat the process with both the flour mixture and buttermilk mixture.

Spoon the combined mixtures into your prepared tins and cook for about 25-30 mins, until an inserted skewer comes out clean. Leave to cool for 10 mins before turning out onto a wire rack.

For the frosting, mix together the icing sugar and butter until soft and creamy, then stir in the cream cheese. Sandwich the cooled cakes together with half of the frosting, adding 150g fresh raspberries if you like, then spread the remaining frosting over the top. Will keep for up to 3 days in a cool place.

Recipe from Good Food magazine

Recipe John Whaite's Chocolate chiffon cake with salted caramel butter cream

Ingredients :

• 125ml sunflower oil, plus extra for greasing
• 7 large eggs, separated
• 2 tsp vanilla bean paste
• 375g golden caster sugar
• 50g cocoa powder
• 300g plain flour
• 1 tsp bicarbonate of soda

For the salted caramel icing

• 250g light soft brown sugar
• 150ml double cream
• 140g butter, softened
• ½ tsp salt

For the ganache

• 250ml double cream
• 250g dark chocolate, finely chopped or grated
• sea salt crystals, to decorate

Method :

Heat oven to 160C/140C fan/gas 3. Grease and line a 25cm round deep cake tin with baking parchment. In a large bowl, mix the oil, egg yolks, vanilla paste, caster sugar and 200ml water until well combined. Sift in the cocoa powder and whisk until smooth.

Sift in the flour, bicarb and 1 tsp salt. In a separate bowl, whisk the egg whites to stiff peaks. Fold into the batter with a large metal spoon and mix until everything is well combined.

Gently pour the mixture into your cake tin, then bang it on the work surface twice to expel any large air pockets. Bake for 1 hr 10 mins or until the cake springs back when gently prodded and an inserted skewer comes out clean. (Cover with foil after 1 hr if the cake starts to get too dark.) Remove from the oven, cool in the tin for 10 mins, then transfer to a large wire rack and peel off the parchment. Leave until the cake is completely cool.

Make the salted caramel icing while the cake bakes. Heat the brown sugar, ½ tsp salt and cream in a saucepan until the sugar has dissolved. Bubble for a few mins, then leave to cool completely. Beat the butter until smooth, pour in the cooled cream mixture and continue mixing until softly whipped. Chill until needed.

To make the ganache, heat the cream until just boiling. Remove from the heat and pour over the chocolate. Leave to stand for a few mins until the chocolate has melted and you have a smooth sauce consistency. Leave to cool at room temperature until the ganache is a pipeable thickness, then transfer to a piping bag fitted with a star nozzle. To finish the cake, slice in half and fill with the salted caramel buttercream. Pipe tall spikes of chocolate ganache on top and decorate with the sea salt crystals. Will keep for up to 2 days in a cool place.

Recipe from Good Food magazine

Recipe Caramel -Cloaked Chocolate- Hazelnut Torte

Notes: Make chocolate ganache first; let it cool while you bake the cake. Prepare cake through step 5 before starting caramel cloak. An accurate candy or instant-read thermometer that registers high temperatures is crucial to making the caramel; to coat cake evenly, it must cool just enough to be thick but still pourable, about 150°. Assemble torte through step 5 up to 1 day ahead and chill filled cake airtight; pour caramel over cold cake. Or complete entire recipe up to 1 day ahead and chill airtight; bring cake to room temperature to serve, about 1 hour, and warm sauce as directed in step 7.

Ingredients

• 2 cups hazelnuts (about 10 oz.)
• 6 large eggs, separated
• 1/2 cup sugar
• 3 tablespoons fine dried bread crumbs
• 1 tablespoon vanilla
• Chocolate ganache (recipe follows; see notes)
• Caramel cloak (recipe follows; see notes)

Preparation

1. Place nuts in a 10- by 15-inch baking pan. Roast in a 350° regular or convection oven, shaking pan occasionally, until golden beneath skins, 10 to 12 minutes. Pour nuts into a towel and rub to remove loose skins. Let cool at least 15 minutes. Set aside eight completely skinned nuts. Whirl remaining nuts in a food processor until finely ground.

2. In a bowl, with a mixer on high speed, beat egg yolks and 1/4 cup sugar, scraping bowl occasionally, until very thick and light-colored, about 4 minutes. Stir in ground nuts, bread crumbs, and vanilla.

3. In a large bowl, with clean beaters, beat egg whites on high speed until they hold soft peaks. Gradually add remaining 1/4 cup sugar and continue to beat until egg whites hold short, distinct peaks, about 3 minutes total. Add half the whites to nut mixture and stir to blend well. Gently fold in remaining whites. Spread batter level in a buttered and floured 9-inch cheesecake pan with removable rim.

4. Bake in a 350° regular oven or 325° convection oven until cake is golden brown and springs back in the center when lightly pressed, 25 to 30 minutes. Let cool in pan for 10 minutes. Run a knife between cake and pan rim, then remove rim. Let cake cool on a rack about 45 minutes.

5. With a long, serrated knife, split cake in half horizontally. Gently slide a baking sheet under top cake layer and lift it off. Spread bottom cake layer evenly with chocolate ganache. Slide top layer, cut side down, back in place over ganache.

6. Set cake on rack in a 12- by 17-inch pan. Pour about 1 1/2 cups warm (see notes) caramel cloak over cake--enough to coat it--starting at the center and spiraling to edges, letting caramel drip down sides to cover completely. Arrange reserved hazelnuts evenly around top edge of cake. Let stand until caramel stops dripping and is firm enough to cut, about 30 minutes.

7. Scrape caramel drips from pan back into the measuring cup containing remaining caramel cloak. Cook, uncovered, in a microwave oven at 30% power, stirring occasionally, until warm and fluid, about 2 minutes. Pour into a bowl.

8. Place cake on a plate. Cut into wedges with a sharp knife. Offer remaining caramel cloak to spoon over portions.

Chocolate ganache: In a 2- to 3-quart pan over low heat, stir 8 ounces bittersweet or semisweet chocolate, chopped (about 1 1/2 cups), and 1 cup whipping cream until melted and smoothly blended, 8 to 10 minutes. Let cool, stirring occasionally, until ganache no longer flows when pan is tilted, 2 to 2 1/2 hours.

Caramel cloak: In a 3- to 4-quart pan, combine 1 cup each firmly packed brown sugar, light corn syrup, and whipping cream; 1/2 cup (1/4 lb.) butter; and 1/4 teaspoon salt. Bring to a boil over medium-high heat and stir occasionally until mixture reaches 240°, 12 to 14 minutes. Pour into a 1-quart glass measure and stir occasionally until mixture cools to 150°, about 25 minutes. Stir in 1 teaspoon vanilla. Pour over cake immediately.

MyRecipe

Recipe Strawberry and Cream Cheesecake

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons butter, melted
• 3 tablespoons sugar
• 4 (8-ounce) packages cream cheese, softened $
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 1/4 cup Irish cream liqueur
• 4 large eggs
• 1 1/4 cups sour cream, divided
• 3 tablespoons strawberry preserves
• Garnish: whole strawberries

Preparation

Stir together first 3 ingredients; press mixture into bottom of a lightly greased 9-inch springform pan.

Bake crust at 325° for 10 minutes. Cool on a wire rack. Reduce oven temperature to 300°.

Beat cream cheese, 1 cup sugar, and 3 tablespoons flour at medium speed with an electric mixer until smooth. Gradually add vanilla and Irish cream liqueur, beating just until blended. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add 3/4 cup sour cream, beating just until blended.

Pour half of batter into prepared crust. Dollop strawberry preserves over batter; gently swirl batter with a knife to create a marbled effect. Top with remaining batter.

Bake at 300° for 55 minutes or until edges of cheesecake are set. (Center of cheesecake will not appear set.) Turn off oven; let cheesecake stand in oven 15 minutes. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Cool completely on a wire rack. Cover and chill 8 hours.
Release and remove sides of pan. Spread remaining 1/2 cup sour cream evenly over top of cheesecake; garnish, if desired.

Note : For testing purposes only, we used Baileys Irish Cream.

Recipe Pie Strawberry Cream

A dark-chocolate crust and jewel-bright berries brushed with jelly turn this down-home pie into a company-worthy fare.

Ingredients

• 3 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup sugar, divided
• 3 cups half-and-half
• 6 egg yolks
• 2 teaspoons vanilla extract
• 1 (9-oz.) package chocolate wafer cookies
• 1/2 (4-oz.) semisweet chocolate baking bar, chopped
• 1/2 cup butter, melted
• 1 qt. fresh strawberries
• 1/4 cup red currant jelly
• 1 tablespoon orange liqueur

Preparation

1. Whisk together first 3 ingredients and 2/3 cup sugar in a medium-size heavy saucepan. Whisk together half-and-half and next 2 ingredients in a small bowl; gradually add to cornstarch mixture, whisking constantly.

2. Bring to a boil over medium heat, whisking constantly, and cook, whisking constantly, 1 minute. Remove from heat, and transfer to a bowl; cover and chill 4 to 24 hours.

3. Preheat oven to 350°. Pulse wafer cookies and chopped chocolate in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumb mixture, melted butter, and remaining 1/3 cup sugar; firmly press mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.

4. Bake at 350° for 10 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).

5. Spoon chilled half-and-half mixture into prepared crust. Cut 8 to 10 strawberries in half, and arrange around outer edge of pie (leaving tops on, if desired); hull and slice remaining strawberries, and arrange in center of pie.

6. Cook jelly in a small saucepan over medium heat 2 to 3 minutes or until melted. Remove from heat, and stir in liqueur. Brush jelly mixture gently over strawberries. Chill, uncovered, 30 minutes.

Recipe Cake Strawberry Mousse

Strawberry-sweetened frosting surrounds the outside of the cake while creamy strawberry mousse divides the layers. This beautiful cake is ideal for brunch, baby showers, or any springtime celebration.

Ingredients

• Cake Layers
• 1 1/4 cups butter, softened
• 2 1/4 cups granulated sugar
• 7 egg whites, at room temperature
• 3 1/2 cups cake flour
• 4 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• Strawberry Mousse
• 1 envelope unflavored gelatin
• 2 cups sliced fresh strawberries
• 1/4 cup granulated sugar
• 1 cup whipping cream
• Strawberry Frosting
• 3/4 cup butter, softened
• 5 cups powdered sugar, sifted
• 3/4 cup finely chopped fresh strawberries
• Garnishes
• Halved fresh strawberries, edible flowers

Preparation

1. Prepare Cake Layers: Preheat oven to 350°. Beat 1 1/4 cups softened butter and 2 1/4 cups granulated sugar at medium speed with a heavy-duty electric stand mixer until fluffy. Gradually add egg whites, one-third at a time, beating well after each addition.

2. Sift together cake flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in vanilla and almond extracts. Pour batter into 4 greased and floured 8-inch round cake pans.

3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).

4. Prepare Strawberry Mousse: Sprinkle gelatin over 1/4 cup water in a small bowl; let stand 5 minutes. Process 2 cups sliced strawberries and 1/4 cup granulated sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Transfer strawberry mixture to a small saucepan; bring to a boil over medium-high heat. Remove from heat. Add gelatin to strawberry mixture, stirring constantly until gelatin dissolves. Cover and chill until consistency of unbeaten egg whites, stirring occasionally (about 30 minutes).

5. Beat cream at low speed until foamy; increase speed to medium-high, and beat until soft peaks form. Fold whipped cream into strawberry mixture until well blended. Cover and chill 30 minutes or just until mixture is thick enough to hold its shape when mounded.

6. Spread about 1 cup Strawberry Mousse between each cake layer, leaving a 1/4-inch border around edges; cover and chill 3 hours or until mousse is set.

7. Prepare Strawberry Frosting: Beat 3/4 cup softened butter at medium speed 20 seconds or until fluffy. Gradually add powdered sugar and 3/4 cup finely chopped strawberries, beating at low speed until creamy. Spread frosting on top and sides of cake.

Recipe Cake Fresh Strawberry Meringue

Ingredients

• 1 cup chopped pecans
• Parchment paper
• Masking tape
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups sugar, divided $
• 7 egg whites, at room temperature $
• 1/2 teaspoon cream of tartar
• 2 (8-oz.) containers mascarpone cheese
• 2 teaspoons vanilla extract
• 3 cups whipping cream
• 4 1/2 cups sliced fresh strawberries $
• Halved fresh strawberries $

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Remove from oven, and cool completely (about 10 minutes). Reduce oven temperature to 250°.

2. Cover 2 large baking sheets with parchment paper. Draw 2 (8-inch) circles on each piece of paper. Turn paper over; secure with masking tape.
3. Process cornstarch, salt, toasted pecans, and 1/2 cup sugar in a food processor 40 to 45 seconds or until pecans are finely ground.

4. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add 1 cup sugar, 1 Tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves (2 to 4 minutes; do not overbeat). Add half of pecan mixture to egg white mixture, gently folding just until blended. Repeat procedure with remaining pecan mixture.

5. Gently spoon egg white mixture onto circles drawn on parchment paper (about 1 1/2 cups mixture per circle), spreading to cover each circle completely.

6. Bake at 250° for 1 hour, turning baking sheets after 30 minutes. Turn oven off; let meringues stand in closed oven with light on 2 to 2 1/2 hours or until surface is dry and meringues can be lifted from paper without sticking to fingers.

7. Just before assembling cake, stir together mascarpone cheese and vanilla in a large bowl just until blended.
8. Beat whipping cream at low speed until foamy; increase speed to medium-high, and gradually add remaining 1/2 cup sugar, beating until stiff peaks form. (Do not overbeat or cream will be grainy.) Gently fold whipped cream into mascarpone mixture.

9. Carefully remove 1 meringue from parchment paper; place on a serving plate. Spread one-fourth mascarpone mixture (about 2 cups) over meringue; top with 1 1/2 cups sliced strawberries. Repeat layers 2 times; top with remaining meringue, mascarpone mixture, and halved strawberries. Serve immediately, or chill up to 2 hours. Cut with a sharp, thin-bladed knife.

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