Este es un bizcocho de mandarina que ya de por sí está bien jugoso y es macanudo, pero además lleva el extra de la cobertura de chocolate ‘efecto suave’, como yo la llamo; y es que desde que la vi en una de las recetas de Montes de Manzana y Canela con éste tipo de cobertura, no me la pude sacar de la cabeza de lo maravillosa que me pareció, así que, más pronto que tarde, me puse manos a la obra. Además no es nada difícil, lo único que se necesita es un molde de silicona. He cambiado algunas cosas a mi gusto, yo quería conseguir una cobertura finita para no matar del todo el sabor de la mandarina.
Aquí os dejo la elaboración:
Ingredientes para el bizcocho:
280 gr de azúcar
250 gr de mantequilla a temperatura ambiente
370 gr de harina
1 yogur natural
La ralladura de 3 mandarinas
150 ml de zumo de mandarina
2 cucharaditas y media de polvo de hornear
1 pizca de sal
1 chorrito de esencia de vainilla (opcional)
Primero bate la mantequilla y el azúcar hasta su completa integración, después añade los huevos, uno a uno, y siempre después de haberlos integrado bien. Ahora añade la ralladura de mandarina, el zumo de mandarina y la vainilla.
Por último, incorpora la harina tamizada con la sal y el polvo de hornear, alternándola con el yogur.
Vierte la mezcla en el molde que hayas elegido, que sea de silicona, previamente engrasado y lleva al horno, precalentado a 170°C , durante 1 hora o hasta que compruebes que el bizcocho está listo.
Deja enfriar unos minutos antes de desmoldar, desmolda y deja enfriar completamente el bizcocho.
Ingredientes para la cobertura suave de chocolate:
150 gr de chocolate para fundir
1 cucharada de mantequilla
Procede a derretir el chocolate junto con la mantequilla, cuando lo tengas listo, vierte el chocolate fundido en el molde de silicona que hayas elegido y reparte muy bien por todo el molde con la ayuda de un pincel. A continuación vuelve a meter el bizcocho dentro del molde, encajándolo bien y llevarlo a la nevera por unas dos o tres horas. cuando el chocolate se haya endurecido y adherido bien al bizcocho, pela el molde para sacarlo y verás que saldrá de una pieza y suave.
No es difícil y hace un efecto precioso, espero que lo ??.
That’s right! 3 ingredients 20 minutes in the oven and ready!. I do not know if some of you knew this popular recipe, but surely, it deserves a post. It is rich, soft, super juicy and for me it tastes much better the next day, but of course, who wants to wait till the next day? And it is very quick to prepare, needless to say, it is very easy.
Ingredients: * you can double the amount of the ingredients to make it bigger.
300 gr of cheese spread (you could use mascarpone cheese, but this I didnt try yet)
500 ml condensed milk
Separate the whites from the yolks. Mix the yolks, cheese and condensed milk in a bowl (or in a jug of a mixer) and mix well with the blender for 2 or 3 minutes.
Beat the whites until stiff in another separate container and add them little by little and slow movements to the mixture of condensed milk and cheese.
When ready pour the mixture into the mold you have chosen, which is greased and lined with baking paper and take it to the oven (preheated to 180 ° C) for 20/25 minutes. Check with a toothpick, and if it comes out with crumbs and almost dry, is ready. Let cool and ready. You can decorate to taste, although just like that is very good.
Some may seem obvious, but they help a lot to get organized and not turn your kitchen and work place into a battlefield
Surely I leave a lot of advice outside, but here I describe the 10 that I always follow and work for me. Do you have more tips that never fail you? Go ahead, share with me, you are always welcome.
1. Read the entire recipe before you start. This can be a very obvious step, but some ingredients may need a couple of hours or the whole night to be at room temperature, such as butter in some cases or eggs. Avoid surprises and read.
2. Place all the measured ingredients on the work table as well as the tools to use. It will make your job much easier and you will not have to waste your time looking for the flour, the thermometer or whatever you need in the middle of the task.
3. Have your molds prepared, floured and lined with baking paper.
4. Know your oven. It is always said and true, not all ovens are the same. I know that the 180 °C in my oven would mean 170°C.
5. Preheat the oven at least 10 minutes before putting the batter inside.
6. Check if the cake is made with a toothpick. Beyond leaving it until the end, check halfway through cooking, maybe its need more or less time. Trust your eye!
7. Allow the cake to cool completely before cutting. The cut will be much cleaner and will not break.
8. I usually make the cake the previous night before decorating. To keep it fresh and juicy, I wrap it in clear paper and store it in the fridge. The next day it will be even better.
9. Keep clean the workspace and do the dishes as you are finished with them. So you will not have annoying dirty utensils when, for example, you are decorating the cake, you will have more freedom to work better.
10. For me, baking is a science, which always allows us to experiment, we must respect the quantities and steps, but never have to be afraid of it. Practice makes the master, so with the time you would be able to tell by eye if a batter is ready to go to the oven or if the cake is done just by smeling it ?
If you want to share some of your tips, please, go ahead, you can do it. in the comments below.
Typical Asturian dessert, it is a kind of fried empanadilla, with a filling of chopped nuts, anise and sugar, although sometimes hazelnuts are added.
They can also be cooked in the oven, in this case, puff pastry is used instead of the traditional dough.
This is the most traditional recipe, with a lot of filling anda very thin dough, as I like it ?.
Ingredients for the dough
500 gr of flour
Two teaspoons of chemical yeast
1 pinch of salt
150 ml white wine
150 ml of soft olive oil
Ingredients for the filling
250 gr of peeled and finely chopped walnuts
A splash of milk
150 gr of sugar
4 spoons of anise
Prepare the dough first. Mix in a bowl the wine, the yolk, the oil and the pinch of salt, integrate well and then add the flour along with the yeast. Mix well with your hands or the food processor until all the ingredients are integrated and you have a ball of dough that does not stick to your hands. Wrap the ball of dough in transparent paper and let it rest. Meanwhile, prepare the filling?
Personally I like nuts very finely chopped, so crush them with a food processor. Mix the nuts in a bowl with the sugar, milk, and anise and mix well.
We now start to assemble the casadiellas and then fry them.
Spread the dough with the help of a rolling pin on the floured work table, try to make it as thin as possible.
Then cut the dough into equal rectangular portions, approximately 12 x 10 cm.
Then place along each portion the filling of nuts, about a teaspoon and a half; close the casadiella on itself and seal the edges with a fork.
Fry the portions in a deep pan with plenty of hot oil (so that casadielles float) on both sides until golden brown. Place the casadielles in a dish with kitchen paper so that it absorbs the remaining oil and then coat the casadiellas with sugar.
I encourage you to prepare this easy and delicious dessert of my land.
This is my mother’s recipe, just as she makes them, without exact amounts or grams, just ‘by eye’. As many mothers have a well-trained eye, she knows perfectly when the cake is at its point or when the mass of the crepes is perfect.
Here I leave the recipe as she makes them.
A spoonful of butter
1 pinch of salt
1 pinch of baking soda
1 jet of anise
1 large stream of milk, not much because they can stick in the pan
Flour (200 gr more or less, depending on how many crespes we want to make)
Sugar, to taste, sprinkle it at the end over them.
In a bowl, mix the slightly melted butter, add the eggs, the pinch of salt and baking soda, milk, anise and water. Mix everything well until it is well integrated.
Finally add the flour and mix well, there must be a soft dough.
Spread the skillet with a napkin soaked in oil and with the help of a big spoon pour a little of the mixture, not so much, so they will come out thin. DOn´t stir it, just wait and turn it around carefully when you start to see some bubles in the middle of the crepe.
* my mother makes them with two pans at the same time.
Mascarpone and lime; After thinking about it for a few seconds I got down to work, I wanted a light and fresh cake, different and special aand…here it is. The result is a mascarpone, lime and coconut cake, with an almond base. Right, special, I wish I had a piece left now 🙂
The recipe as follows:
Ingredients for the crust:
It is a bit delicate to handle, but if you do it carefully, it will be fine:
140 gr of flour
50 gr ground almonds
100 gr of sugar
100 grams of butter
Cut the butter, wich must be cold, into a small cubes. Make a volcano with the flour and add all the ingredients, mix until everything is well integrated. I mixed it with a kitchen robot, which is faster. Knead the mixture well, bit not for so long, and make a ball with it, wrap in foil and put it in the fridge for 10 minutes. Stretch the dough with the help of a rolling pin and carefully place it on top of the previously greased mold. Put something on top, such as some chickpeas or ceramic balls so that the dough does not rise too much and take it to the oven for 10/15 minutes at 180 ºC. Take it out and let it cool while you prepare the filling.
Ingredients for the coconut and lime cream:
200 gr of coconut milk
300 gr of cream
The juice of a lime
The zest of a lime
250 gr of mascarpone cheese
50 gr of sugar
7 sheets of gelatin
First, in a bowl with enough water, put the gelatin so it will hydrate.
Meanwhile, in a saucepan put the cream, coconut milk, sugar, juice and lime zest, and mascarpone cheese, take it to the fire, without boiling, stir from time to time until all the ingredients are well integrated Remove from heat and add the gelatin. Stir until you get a smooth cream and pour the content of the mixture into the mold. Take the cake to the refrigerator, at least 5 hours, ideally leave it overnight until it solidifies. Decorate to taste, take a piece, enjoy it.
Before making this cake I would never have imagined that lemon and walnuts would make such a perfect and smooth combination, but that’s right, this is such a juicy sponge cake that has just entered the list of recipes that I do the most.
Here I explain the recipe, of course, can be made in any mold for sponge cake.
300 gr of sugar
15 gr of baking powder
1 pinch of salt
The zest of two lemons
The juice of a lemon and a half
1 trickle of vanilla extract
150 gr of fine chopped nuts (I chopped them with a food processor)
300 ml of milk
200 gr of butter
In a bowl, beat the eggs with a kitchen robot or hand mixer until they are pale, then, slowly add the sugar and continue beating until you get a frothy cream.
Add the vanilla extract, the lemon zest and the lemon juice.
Now add the sifted flour together with the yeast, the pinch of salt, and the chopped nuts, mix at low speed.
Heat the milk in a separate bowl without reaching the boiling point and add the butter, stir until melted, add to the rest of the ingredients slowly and beat until everything is well integrated.
Pour the mixture into the previously greased mold and take it to the oven, which must be preheated to 180 ° C, for 30 minutes or until the stick comes out almost clean.
It is very soft and juicy cake very delicious, very nice. Enjoy!
A bite of one of these cookies and a lot of spicy flavors start to take over.
200 gr of flour
2 teaspoons baking soda
100 gr of brown sugar
100 g of butter (at room temperature)
3 teaspoons of milk
1 teaspoon ground cinnamon
3 or 4 ground cloves
1 teaspoon ground ginger
a pinch of ground white pepper
1 teaspoon ground cardamom
1 teaspoon ground anise
1 teaspoon nutmeg
In a bowl, mix the butter with the sugar until it is well integrated, then add the beaten egg, continue mixing and add the rest of the ingredients, at the end add the flour and mix until there is a compact mass. If you have time, let the dough rest for an hour, so the dough will be well impregnated with all the flavor of the spices.
Then start to mold the cookies, take small pieces of dough and make small balls with your hands. Place the dough balls in a tray lined with baking paper, lightly squeeze them on top with a spoon. Take to the oven, previously heated to 180ºC, for 10 minutes or until they look golden brown.
Let them cool a bit before eating, if you can wait ..;) The smell that they leave at home is really nice and gets us ready to start baking for the upcoming Christmas holidays; they are SO good! Enjoy!
I love the cinnamon rolls, you can see two of my old recipes here and here, but this time I wanted to give them a different touch by replacing cinnamon with lemon. The recipe goes like this:
Ingredients for the dough:
2 spoons of butter
225 gr of flour
Half a teaspoon of salt
1 sachet of yeast powder
1 beaten egg
125 ml of warm milk
Ingredients for the filling:
60 gr of butter
150 gr of sugar
the zest of two lemons
Ingredients for the frosting:
250 gr of cream cheese
4 tablespoons powdered sugar
the juice of two lemons
First prepare the dough: sift the flour and salt, add the yeast and mix everything well together with the butter helping you by the hands, then add the warm milk and the egg; continue kneading until you get a soft and elastic dough.
Leave the dough in a bowl for at least 40 minutes, in a warm place and covered with a clean cloth so it can double its volume.
After time, knead again for a minute and start stretching the dough on the work table with the help of a roller pin.
For the filling, mix the butter well at room temperature with sugar, vanilla and lemon zest.
Then roll the dough on the table, try to make a rectangular and thin shape, spread the filling well over the whole surface of the dough and roll the dough on itself, you will get a large roll, cut with a knife as seen in the image above.
Place the rolls in a greased pan lined with baking paper (I put it in a 18cm mold) and bake at 190º for 20-25 minutes.
Let cool for a few minutes while you prepare the frosting. Mix well the cream cheese that will be at room temperature, with the powdered sugar, add the lemon juice and continue mixing until everything is well integrated. Pour the cream over the rolls as an accompaniment.
Besides the recipe of this apple and caramel cake (which by the way speaks for itself, it tastes SO good!), at the end of the recipe, I also speak about the workshop I had the luck to have in Portugal with Joao Nunes, an artist who, in addition to many other skills, works the wood and has certainly made me a super special gift, a wooden tray, which I immediately started to use as an instrument when taking pictures of my pastries.
Let’s start with the recipe:
Ingredients for the base/cake:
1 slash of vanilla essence
7 tablespoons of sugar
7 tablespoons of flour
2 teaspoons of chemical yeast
Ingredients for the cream:
This cream (also known as Ermine cream) is not just the regular buttercream, it is a lot lighter since it has less than half of sugar; Has a smooth and silky finish and at the end, you can add cocoa powder, cinnamon, whatever you like. I use it a lot and the results are perfect, so I have it in high esteem and now I decided to share it with you :):
35 gr of flour
130 gr of sugar
1 pinch of salt
240 ml milk
226 g butter at room temperature
1/2 teaspoon vanilla extract
Ingredients for caramel:
220 gr of sugar
65 ml of water
200 ml of cream
2 spoonfull of butter
1 slash of vanilla extract
1 pinch of salt
Start separating the egg whites from the egg yolks, beat the egg whites until they start to foam and slowly add the sugar and the pinch of salt. Continue beating until peaks form. In another bowl, beat the yolks, along with the vanilla drizzle, then add the peeled and cut apples into small pieces. With a blender beat the yolk mixture, until the apple is really fine that you can´t notice. Then add this mixture in the whites and with the help of a spatula mix with wrapping movements; Then add the sifted flour together with the chemical yeast and continue stiring slowly until all is well mixed.
I have evenly distributed the mixture in three 18-cm molds lined with baking paper. Bake at 170ºC for 20 to 25 minutes or until the stick comes out dry. Let cool and reserve.
To prepare the cream put in a saucepan the flour, salt, sugar and mix well, add the milk and mix again. Bring the saucepan to the medium-low heat and continue stirring until the mixture starts boiling, then leave to cook for 1 or 2 minutes; Remove from the heat and continue stirring for one minute to remove the heat (it looks like a very soft cream without lumps).
Using a spatula, pour the cream into a clean plate and cover with paper wrap, so that it does not make a crust while it cools, until it reaches room temperature.
Once the cream is cold, beat the butter for about 5 minutes or until it becomes a pale, then start adding the cream to the butter slowly to make it blend well, continue beating a few more minutes until creamy and more pale, add the vanilla at the end and mix well. I also added some groud cinnamon.
Now prepare the caramel: put the water with the sugar in a saucepan over medium heat, do not stir, just let it until starts boiling, and always keep an eye on it, that it does not burn, it must become amber brown; When it reaches this point, remove it from the fire and carefully add the cream, stir vigorously. Finally add the butter, vanilla and pinch of salt and continue stirring well. Let it cool for a few minutes and then transfer it to a glass container, it will become a little more dense; Can be stored in the refrigerator for up to three weeks.
Assembeling the cake: place a bit of the cream in the center of the tray where you are going to place the cake and place one of the three sponges; With a pastry sleeve you can distribute from the center to the outside the cream and in the center put one or two tablespoons of caramel, repeat with the rest of sponges. Now cover the top of the cake with enough cream to slide it sideways with a spatula, until you can cover the cake completely. Here it does not matter that there is some crumble since you must take it to the refrigerator for about 15 or 20 minutes for the cream to settle. When you take it out of the fridge put another layer of cream and this timetry to be smooth, you can make a drawing as it shows in the photo with the help of a fork or knife. Decorate to your taste with the rest of the caramel on top.
Working with Joao
Being on vacation in Portugal I was very lucky to meet Joao, a university professor and artist who works with clay and wood with a lot of affection. As soon as I saw the pile of wood he had, I asked him if it would be possible for me to take one of the pieces that was cut in a circular shape, since I would like to use it as a tray for my baking and photography. He did not hesitate for a second and then he told me to make some time and he would teach me to work the wood so I could bring it home. So we started to work, we were doing carpentry and artist work to give the desired shape and touch to my ‘desired’ wood, how much I enjoyed!. Thanks Joao, for the experience, the talks and for giving me this unique piece of wood that Im very proud of, a very special tray:)