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
vanilla extract
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.
This is the most spongy, creamy and lightest cheesecake you’ve ever tasted, also very simple to make; just decorate with a little powdered sugar and a few red fruits and it´s ready.
The recipe goes like this:
350 gr of cream cheese
Half glass of milk
60 gr of butter
8 eggs
30 gr of cornstarch
150 gr of sugar
The zest of a lemon
The juice of half a lemon
Pinch of salt
One teaspoon of vanilla extract
Start by warming up the cream cheese, milk and butter at bain Marie until they are well dissolved. Let it cool completely and reserve for later.
Separate the whites from the yolks; beat the egg whites slowly adding the sugar, until you get a soft meringue with soft peaks. In another bowl, beat the yolks together with the vanilla, lemon juice and lemon zest.
Add to the cheese mixture (already cold) the flour and the cornstarch (sieved) with the pinch of salt and stir well; then add the egg yolk mixture (if you have a mixture with many lumps you can pass it through a strainer).
Add the soft meringue to the mixture with soft wrapping movements until it is well integrated.
Grease a mold and wrap it with baking paper (I have used a 18 cm mold) pour the mixture into the mold and bring to the oven for 1 hour at 170ºC. When you put in in the oven, put some water inside of the tray where you are going to place the mold, and let it bake like that, if is necessary, protect the base of your mold with some silver paper so the water wont come in. After this time, let the cake cool completely in the oven with the door slightly open. Decorate to your taste and dress your table with this pretty cake, enjoy 🙂
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:
2 apples
5 eggs
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:)
If you are a fan of chocolate in any of its flavours and you are a fan of brownie, then this recipe of how to make a blondie that I´m about to show, is going to drive you crazy.
Unlike in brownies´s recipe black chocolate is used, in blondie´s recipe white chocolate and / or milk chocolate will be used.
It is juicy inside and the nuggets of chocolate melt in your mouth, aaannnd very easy to make.
Ingredients:
180gr of chopped white chocolate
170 gr chopped milk chocolate
170 gr of butter
1 handful of toasted hazelnuts
1 handful of walnuts
2 large eggs
280 grams of light brown sugar
225 gr of flour
1 tablespoon of baking powder
1 pinch of salt
1 Teaspoon vanilla extract
Start by melting the butter and mixing it well with the sugar in a bowl.
Add the beaten eggs to the sugar mixture along with the vanilla essence and mix well. Then add the sifted flour, along with the chemical yeast and the pinch of salt and integrate gently with the help of a spatula, finally add the chopped chocolates and the hazelnuts and walnuts also chopped; Mix well and pour the dough into a mold previously lined with baking paper.
Take to the oven for 25-30 minutes at 170ºC . When you take it out of the oven let it cool completely (if you can wait), then cut into squares.
Ready! It is delicious, crispy on the outside and chewy on the inside.
Mini bundt cakes with fruity and citric touch because of the raspberries and lemon juice. If you do not have the mold to make mini bundt cakes, they can be made into a regular cupcake form. The amounts specified here are for about twelve cupcakes or mini bundt cakes.
Let’s make the recipe
Ingredients:
125 g butter at room temperature
150 gr of sifted flour
Half teaspoon baking powder
A pinch of baking soda
A pinch of salt
125 gr of sugar
1 Teaspoon vanilla extract
50 ml milk
The zest of a lemon
3 eggs at room temperature
125 gr of raspberries
First mix the sugar with the butter for a few minutes until it turns pale, then add the eggs one by one, the vanilla extract, the lemon zest and finally slowly add the milk. Now add to the wet mixture the dry ingredients, the sifted flour, the pinch of salt, the yeast and the baking soda, mix slowly so that everything is integrated and finally add the raspberries and stir the dough carefully.
Pour the dough onto the molds and bring to the oven, previously heated to 170 ° for 20 minutes or until the toothpick comes out clean. Let cool a few minutes, done! You can unmold and eat!
I think I could eat churros at any time of the year; Yesterday I decided to make them at home and there is not even one left.
Here, the recipe:
Ingredients:
400 ml of water
250 gr of all purpose flour
a splash of vanilla essence
half a teaspoon of salt
cinnamon sugar to sprinkle over churros
Elaboration:
In a saucepan put the water, the vanilla essence and the salt, put it to heat until starts boiling, then remove it from the fire and pour it directly over the bowl where you have the flour.
Help yourself with a wooden spoon to integrate all the ingredients, it will become a quite compact mass.
With a star-shaped mouthpiece and a pastry sleeve previously filled with the churros paste, make the portions,and put them on baking paper. You can use the scissors to cut the dough when you get the desired length of churro.
Fry the churros in abundant soft olive oil until lightly browned and sprinkle generously with cinnamon sugar
* For the espresso chocolate:
Put in a saucepan 50 grams of dark chocolate, when it is melted add a splash of coffee and a spoonful of sugar, stir to combine everything, dip the churro inside the chocolate.
This cake is gluten free, perfect for all those who can´t eat gluten, in fact this is a recipe for everybody, because is just a super moist cake and very soft cream. Easy and tasty.
Ingredients for the cake:
5 eggs (separate de egg whites from the yolks)
A teaspoon of vanilla extract
Orange zest
200 gr of melted butter
200 gr of dark chocolate finely chopped
250 gr of ground almond
150 gr of caster sugar
Ingredients for chocolate cream:
150 g butter at room temperature
1 teaspoon vanilla extract
2 tablespoons pure cocoa powder (gluten free)
60 gr of powdered sugar (gluten free)
60 gr of melted black chocolate (let cool before adding to the mix)
Beat the egg whites until soft peaks and reserve; In another bowl beat the yolks with the sugar and the vanilla extract until a pale and creamy.
Add to the egg yolks the ground almonds and the dark chocolate, mix well. Add the melted butter (at room temperature) and continue mixing well, add the orange zest and finally add the egg whites to the mixture; Better to do this step in two parts and slow.
Put the mixture in a mold that is greased or lined with baking paper and bake at 180 degrees for 45/50 minutes (depending on the oven)
Allow to cool to unmold and prepare the cream in the meantime.
To make the chocolate cream beat the sugar and butter until creamy, add the cocoa powder and beat until it is well incorporated; Finally add the melted chocolate and the vanilla extract and continue mixing until you get a smooth cream.
The ‘angel food cake’ is a sponge cake originally from North America, and has this name because of its lightness and taste.
It is usually done in a special mold, high and round, with a hole in the middle.
It is a light cake (only the egg whites), spongy, juicy and is usually served with cream and / or red berries. On this occasion I wanted to give it a Asturian touch (from the north of Spain where I come from) adding apple cream and a few nuts with anise that make us think of the popular casadielles.
The ingredients needed are:
Ingredients for the sponge:
10 egg whites or 310 gr (can be pasteurized)
100 gr of flour
400 gr white sugar
a pinch of salt
A splash of lemon or a teaspoon of cream of tartar
A splash of vanilla essence
* The mold should not be greased, so the whites may pick up the wall of the mold to climb; Yes you can put some baking paper in the base of the oven so that it is not stuck and come out clean when unmolding.
First beat (better with a kitchen robot) the egg whites with the pinch of salt and the splash of lemon or cream of tartar; When they start to froth add the sugar slowly and at higher speed. Continue beating and add the vanilla essence and continue beating until you get a shiny and thick meringue.
Now the sifted flour is added in two or three times, carefully and slowly so the whites wont fall down (better to do so with the help of a spatula).
Pour the dough into the mold and smooth the surface. Bring to the oven preheated to 170º C for about 40 minutes or when the stick comes out clean and dry.
Important that when removing from the oven do not unmold, let cool completely and upside down. Once cold, pass a spatula on the sides and the sponge will come off without problem.
Ingredients for apple cream:
2 apples
2 cinnamon sticks
4 tablespoons of sugar
1 egg
150 ml liquid cream
lemon rind
Chop the apples in small pieces, and put them in a pan together with the sugar, the lemon bark and the cinnamon for about and cover with water, bring to the fire and let cook for about 15 minutes.
Remove from the heat, remove the cinnamon sticks and the lemon rind and pass through the blender to obtain a fine purée.
In another bowl beat the egg together with the cream, then, incorporate the apple and take everything to the fire for a few minutes mixing well.
We already have our apple cream that will give it an Asturian touch; I wanted to go a little further and add another touch with anise and walnuts..
Chop the walnuts (150 g), add a spoonful of sugar and a little bit of anise and mix well.
When decorating the sponge cake, simply spread the apple cream over the top, then the nuts (optional). You can also decorate with strawberries or any red fruit.
Easy and delicious recipe, can be prepared in less than 40 minutes and is a perfect dessert.
Ingredients:
Crumble:
200 gr of granulated sugar (you can use 100 gr of white sugar and 100 gr of brown sugar)
350 gr of flour
Half teaspoon of baking powder
A pinch of salt
250 gr of butter (at room temperature)
Cinnamon to taste
For the filling:
500-600 gr of berries (they can be forzen)
An apple cut in pieces (it will help tp absorb the juice of the berries)
3 tablespoons of berrie jam
A splash of vanilla essence
A tablespoon of cornstarch
Elaboration:
Mix the berries and the apple (cut in pieces) in a bowl, add the mermelade, the vanilla essence and the corntarch; stir carefully and set aside.
To make the crumble:
Mix the flour, sugar, salt, the baking powder and the cinnamon; then add the butter cut into small pieces and mix with your hands until you get the crumble (kind of little balls of sand)
In a mold lined with baking paper, place some of the dough, squeeze it with your hands until you cover the whole surface of the mold. Pour the berries mixture on top and spread well, on top of the berries spread the crumble covering again the whole surface. Bake at 180º C for about 30 minutes or until you see the crumble is getting a golden color.
Allow to cool completely before taking out of the mold, otherwise it will break. You can put it in the microwave for a few seconds before serving (with cream, chocolate or vanilla icecream, my favourite)
It is a light dessert and not too sweet, perfect for after having a big meal.
I love easter breaded bread, a couple of years ago, I posted the traditional recipe that you can find here, but this year I wanted to give them a turn and make something different out of the traditional recipe; so what came out of my head is a mix between the traditional recipe (same dough) and the popular Swedish buns, Semlor. I filled them with almond cream and topped them with cream. I didn´t expect they were so delicious but the bread and the almond cream together are fantastic!
The ingredients needed are:
To make the buns:
Fresh yeast (25 gr)
125 gr of butter
1 large glass of milk
100/150 gr of sugar
3 eggs
A dash of anise liqueur
A pinch of salt
Flour (600 gr more or less)
For the almond cream: (it can be used as a cake filling and you can storage in the fridge up to seven days)
125 gr of caster sugar
125 gr of butter at room temperature
125 gr of ground almond
25 gr of flour
Two teaspoons of almond essence or any other liquor (optional)
Two eggs
Prepare first the almond cream, so you will have it ready when the buns come out of the oven.
Beat the butter until is pale and fluffy, add the sugar and continue beating until well combined. Add the almond, the flour and mix well, add the eggs one at the time and finally the almond essence, continue beating for a couple of minutes until your cream is soft and fluffy
Making the buns:
In a bowl mix the warm milk, melted butter, the sugar and the yeast and stir well; add to the mixture the three beaten eggs and the anise, mix well.
Continue mixing and adding the flour until you have to star working the dough with your hands, make a ball and cover the dough with a clean cloth, and leave it to raise for about 15 minutes.
When the dough has doubled in size, knead again, divide the dough in smaller pieces (12 more or less) and form balls with your hands. Place them in the oven tray and cover them again with a cloth, let them rest for about 1 or two hours to rise again. Brush them with beaten egg and spinkle some sugar on top before bringing them to the oven at 200ºC for about 20 minutes.
Let the buns cool for ten minutes, cut the tops and with a small spoon make a hole in the centre of the the bun and fill them woth almond cream decorate with cream and finally place the hat on top, dust woth powder sugar on top.
