Articles avec #dessert tag

Publié le 26 Janvier 2020

Hello World! 

The title says it all: today i want to show you 3 Romanian cakes. These cakes can be found in any cake shop and even at the supermarket. Or this was my experience so far.

If you ever find yourself in Romania, I think you should try these cakes, but try and make sure you buy them from a cake shop: they taste better there, for some reason, compared to the ones in supermarkets. Ana Pan is where you'll probably find the best tasting cakes, at least in Bucharest. 

i should mention that we do have many other types of cakes available, but i'll present the ones that are specific to Romania, and not imported. 

Ok, enough rambling: on to the cakes!

 

3 Romanian cakes3 Romanian cakes

Cartof Cake

This is a pretty simple cake, and easy to recognize: it looks like a cocoa ball. It's also covered in cocoa powder and sits prettily on muffin-like baking paper. 

Besides cocoa, it also contains raisins, rum, butter, and of course sugar. It has a moist texture on the inside, though it looks dry on the outside. 

"Cartof" actually means "potato" in Romanian, so i suppose the cake is meant to look like a potato, but it's just a ball. 

You can eat it with a spook or fork, or even directly with your hands, but holding it through the paper it sits on. 

I vaguely remember seeing log-like cartof cake. Besides the shape, there's no other difference. 

3 Romanian cakes3 Romanian cakes

Savarina Cake

This cake is pretty similar to choux-a-la-creme, I guess. 

This cake has a pretty big chunk of sponge-like cake as the base. I think it is baked in a muffin shape, given that it has some ridges on the upper part.

As you can see, they partially cut a slice on the upper part which they cover with a red jelly. They then use a huge amount of syrup, and then they add a good dollop of whipped cream. 

Unlike the choux cake, this one doesn't have any other cream nor pudding inside. 

While it also comes on some paper or cake cardboard, it's best eaten with a teaspoon or fork, off a plate. Some place now sell them in a small but deep enough plastic container, to avoid the syrup leaking everywhere. 

3 Romanian cakes

Excelent Cake

This is another chocolate cake. This layered cake has generous amounts of chocolate cream layers.

This chocolate cream is made with butter, and thus it can be quite heavy for the stomach.  

It's best using some tool like a fork or teaspoon to eat it, though eating with the hands is also possible. This is because it is also served on that specific cake paper. 

The chocolate cream on top and bottom is a different type. The one on top is probably ganache. The slices are about as thick as 2 fingers. 

© Charly Cross 2013 - present. All rights reserved.

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Rédigé par Charly C.

Publié dans #bucharest, #dessert, #food, #interpretation

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Publié le 1 Juin 2018

Hello World~~~

This is a recipe perfect for a hot summer day - Watermelon granita! The recipe is not mine, I tried it and it's delicious! :)

  • Difficulty: easy!
  • Price: depending on how much the watermelon costs.
  • Servings: 4 people
  • Preparation time: 10 minutes
  • Cooking time: no cooking involved!
  • Refrigeration time: 3 hours in the freezer

 

Watermelon granita

Ingredients: 

  • 800 grams of chopped watermelon. I had a double quantity.
  • 3 tablespoons of lemon juice
  • 120 grams of icing sugar - I used 300 grams of caster sugar. Too much!

Method:

 

 

dice the melon and remove its seeds

dice the melon and remove its seeds

mash together the ingredients with a mixer, or a blender

mash together the ingredients with a mixer, or a blender

Pour in a  rather shallow bowl and freeze for at least 3 hours.

Scratch the granita every hour with a fork. -oops, I actually didn't do this.

Pour in some large glasses with a small mint leaf, and serve. I also didn't do this step. Mostly because I don't have mint leaves. 

Watermelon granita

Well, we drank it on the spot. it was crazy sweet. You might want to cut down on the sugar.

Bon appétit !

© Charly Cross 2013 - present. All rights reserved.

Notes: The recipe first appeared here [still my blog] But I found it on a French forum. The pictures are mine though. 

 

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Rédigé par Charly C.

Publié dans #dessert, #drink, #recipe, #tips, #summer, #Cooking

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Publié le 4 Mai 2018

Hello World!

French toast is (or at least used to be) quite the popular dessert over here. I remember I watched a video last year in which the creator made them, so I suddenly started craving some. 

As you can see, I made this dessert last year in September, but I never got around to post the recipe. I think it's time to share this with the world. (and then go out to buy some milk to make another batch, haha)

Follow the pictures for ingredients and instructions ;)

In a larger bowl mix 2 eggs and half cup milk. Add 1-2 spoons of sugar if you want it more sweet.

In a larger bowl mix 2 eggs and half cup milk. Add 1-2 spoons of sugar if you want it more sweet.

On a plate mix together some sugar, cinnamon, and other spices you like.

On a plate mix together some sugar, cinnamon, and other spices you like.

Soak slices of bread in the milk mixture.

Soak slices of bread in the milk mixture.

Fry the soaked bread on a skillet that was just a bit greased. I used cooking oil, but they recommend melting some butter.

Fry the soaked bread on a skillet that was just a bit greased. I used cooking oil, but they recommend melting some butter.

Cook the bread on each side until they reach a light brown color. Then run through the sugar mixture.

Cook the bread on each side until they reach a light brown color. Then run through the sugar mixture.

You can now serve, hot or cold. You can serve with jam, syrup, honey depending on how sweet you want your dessert.

As you can see from my pictures, you can use any shape of bread, but it's best if it's white. 

I used real milk with a low fat content. While I think it's ok to replace it with soy or other type of milk, I haven't tried it. 

I recommend this as breakfast or as a quick afternoon snack, if you're at home. 1 serving shouldn't exceed 2 slices, and here I had maybe 8 slices of bread (but not all were shown). 

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Rédigé par Charly C.

Publié dans #Cooking, #sweets, #dessert, #easy, #breakfast, #snack

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Publié le 21 Décembre 2017

Wow, hello to whoever checks this out!

What are my updates? Firstly I hope my "cooking block" will stop and that I'll be able to share more stuff here. Well I do have a few recipes to share, and I can't wait to do so because I feel some of you did wonder if I'll ever post anything here or not.

Another update is that now I have an online identity, as you can see - points to the "author's name" and I hope that one day [in the next 5 years?] I will have a book published under this name. It's a pen-name but I feel it represents me well [I feel no connection to my ID name, sorry parents]. The book I want to publish will be a collection of short stories - horror and fictional? is that what they're called? - that I'm yet to write. :P

not my picture :(

not my picture :(

I think you want the recipe more than anything, right? I wish there was a spoiler function for the other part.

marble poundcake with poppy seeds

End of the year updates and a recipe

This recipe is rather good for Christmas [or New Years] dinner [or lunch], so it came just in time. I have to warn you that I didn't follow any recipe this time, so you can refer to this one for specific instructions and more pictures.

I will however tell you the [approximate] quantities:

  • 2 eggs
  • 2 full table spoons of yoghurt [I used one with 1.5% fat content. Can be replaced with any fat percentage yoghurt, and even better, sour milk. ;) ]
  • 300 grams sugar [measured]
  • regular cooking oil [1 table spoon? I didn't measure it]
  • 10 grams of baking powder [most of baking powder in Romania comes in packets of 10 grams]
  • some orange essence [just because I didn't have vanilla essence. I didn't measure how much I used]
  • all purpose flour [not measured; enough to give the right consistency to the dough]
  • poppy seeds [I didn't measure, maybe 10 grams? a teaspoon? It's a very popular ingredient in Romania.]
  • cocoa powder, unsweetened [maybe 2 teaspoons?]

METHOD:

Preheat the oven. This is a step you can't skip, especially when cooking with gas.

This time, unlike other times, I just poured everything together in the bowl - except the flour, cocoa, and the poppy seeds. I mixed for some 20 seconds. I looked at the hour on my wrist watch for this one. ;)

Then I added in the poppy and the flour and mixed well. I prepared my round tray - maybe some 25 cm in diameter? and poured most of the dough in it. I saved maybe some 4 or 5 spoons in the bowl and added the cocoa powder.

End of the year updates and a recipe

I added the cocoa dough on top, trying to make some design - but you can't really see it since I didn't take pictures this time. I baked the cake for 45 minutes - 35 to 40 minutes would have been enough, but last times it was still underbaked [undocumented times] and I didn't want that to happen again.

When it finished baking, I just covered it in vanilla sugar and sliced it as you can see.When it finished baking, I just covered it in vanilla sugar and sliced it as you can see.
When it finished baking, I just covered it in vanilla sugar and sliced it as you can see.

When it finished baking, I just covered it in vanilla sugar and sliced it as you can see.

I had my first try this morning, and I was pleasantly surprised and inspired to write this entry. YAY!

The coffee is from Japan, from the brand AGF Blendy. I have a Japanese friend and he kindly send me some Japanese coffee. I can barely read some hiragana and katakana... And although I started to learn some Chinese, it's definitely NOT enough to read the instructions. LOL

End of the year updates and a recipe

What can I say? This coffee was more bitter than life but really good :) The sachet in the cup was packed in the envelope I'm holding, and it smelled really good when I opened it. I added milk [off camera] to be able to drink it and also be sure I won't get shaky.

End of the year updates and a recipe

I hope you'll be able to try this recipe out.

I wish you Happy Holidays and lots of health in the upcoming year!

© Charly Cross 2013 – present. all rights reserved.

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Rédigé par Charly C.

Publié dans #Cooking, #food, #dessert, #sweets, #updates, #baking

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Publié le 13 Août 2017

I actually wanted to have such an entry almost every month, but this wasn't really possible, especially if I had something else to say, or if I didn't have enough time.

Unlike July 2016, this one was quite full. I had a pretty big task to write at the beginning of the month, and then 2 smaller ones. Well, this is not really something you might really be interested in, so, no pics to show off.

I also managed to stick more to a posting schedule, all thanks to my bullet journal. If it looks messy, it's because I have yet to discover a journaling method that works for me. Or that looks less messy. An if you think this is not a proper bullet journal notebook, you're right: it is an agenda used as a daily planner with no monthly spreads, with dedicated pages for each day, so on. It might serve better as  a diary, if you were to write every day, a single page. I use the date written on the page, as page-number.

I was a beginner at bullet journaling. still am.
I was a beginner at bullet journaling. still am.

I was a beginner at bullet journaling. still am.

What stood out the most, was Ciel my pet crow being more active, coming to me to play, and all that jazz. I was really scared that he might be depressed, but I guess he's not. His favorite things to play with are items that are long and thin - line pens, pencils, drinking straws. He likes to play with pens so much, he learned where I keep them and goes to them to steal them. It's actually quite hilarious!

He knows which pens I don't want him to play with, and those are the ones he wants the most. Of course! Last night, when we returned from a stroll in the park, I found ALL the pens missing from their place, a bird dancing on the table, and the floor covered in pens. That was quite something to clean, HAHA!

This video is from the first day he started playing so much.  I thought he's hilarious! He would keep on coming back for more pens! And, yes, I have several looking identical, for no good reason.

We also went out to have ice cream. And we did it as often as we could. What you need to know is that we found a few places selling really good ice cream. For instance, Ana Baking has one of the best salted caramel ice creams! Guys! You HAVE to go there if you ever visit Romania. Just don't order coffee or coffee based drinks: our tasted like something nasty, and we won't get that again.

Adventures in July

Another awesome ice-cream we had was at this place called Caffeol. The ice cream came in a cone, dipped in a milkshake! We ordered the coconut flavor one which was inspired by the Raffaello bonbons. It even had one bonbon on top! Guys! One such drink is more than enough for 2 people! Sadly, if you want to order soy milk in your drink, you have to pay more :(

up close: Raffaello Maddness. picture by @calinescu_alexandru on instagram.

up close: Raffaello Maddness. picture by @calinescu_alexandru on instagram.

This place also sells some lemonades: some 5 flavors? there is classic lemonade, lemonade with melon, with strawberry, and I forgot what else. I managed to order a melon lemonade without lemon [say that 3 times fast!] and it tasted so good! It basically contains melon or strawberry, orange and lemon, so you can give up the lemon or orange if you really want. My partner has a sensitive stomach and citrus fruits, especially lemons are REALLY bad for their stomach.

that's one of their lemonades and a Snickers Maddness frappe. pic by @foodofromania on instagram

that's one of their lemonades and a Snickers Maddness frappe. pic by @foodofromania on instagram

Sadly I lost my pictures of the drinks, so I had to search them up. Caffeol has 3 locations: one in the Historical Center of Bucharest - where we went, one in Brasov and another one in Ploiesti. Check them out if you visit Romania!

We wanted to go to the pool, however we didn't manage to get around to it. Hopefully, this month, we will go there. The thing is, we have a couple water parks, and lake sides where we could go to swim or relax, however it is not safe to go there, health-wise. Those waters are not as monitored, and since so many people go there, the waters are more likely to be contaminated with all sorts of bacteria and viruses. Going to a pool club of sorts, is more fancy and safe as far as your health goes. Here are a couple of pictures from 2 years ago.

Adventures in July

This is actually a health center with a gym, sauna, swimming pool, and there is a restaurant as well. The place is located by a lake, but the pool is covered and not connected to the lake. It's really quiet and peaceful. Too bad the entrance fee is rather high in local currency.

This month also marked the first time I wrote something in Chinese, all by myself. I'm so proud of myself: I started studying Mandarin last year, but I was never consistent about it. However I do have something to show for it. Maybe I will post a separate entry with all the characters I DO know. Until then, this is what I wrote:

Adventures in July

 In all fairness, the "nice to meet you" line [the one before the short break] I wrote by looking it up and I have yet to learn how to say it without looking at the pronunciation. I can post a comment with the reading and translation if you want, just say so below ;)

There is one more thing that happened, right on the last day of July, but please stay tuned for that one, as I have a vlog about it. I will post it separately because this already became too long, and I need to write a few more explanations for the vlog.

Until next Sunday~~


(c) Charly Cross 2013 – present. all rights reserved.

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Rédigé par Charly Cross

Publié dans #adventures, #animals, #bucharest, #dessert, #food, #friends, #romania

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Publié le 18 Mars 2017

My friend had this recipe for a cake made with natural orange juice and orange slices on top. The recipe is in Romanian, and I will try my best to translate it for you. Because you should try it the next time you want something different.

The recipe was recently found at the bottom of a drawer - it was being kept VERY safe as you can tell [aka we had no idea where it was]. I was cleaning that closet and the recipe resurfaced. yay! I don't have much to say at this point, so let's see what this cake is all about!

Poundcake with oranges

INGREDIENTS

 For the batter:

  • 175 grams [real] butter
  • 175 grams [caster] sugar
  • 2 eggs [beaten]
  • 225 grams all purpose flour
  • 2 teaspoons baking powder
  • 2 oranges [peel and juice] - see below
Poundcake with orangesPoundcake with oranges
  • 175 grams almonds [grounded] - I substituted with some almond essence
  • a pinch of salt

For the syrup:

  • 9 oranges
  • 100 grams [caster] sugar
  • 150 ml water

METHOD

Making the batter:

[disclaimer] the recipe said to mix all the ingredients at once. i didn't do that, because i know the consistency differs depending on how you mix them. so i will tell you how i mixed my ingredients. please use a mixer, and not a hand beater like i did [the cake turned out fine, just look at the pictures, but i don't think the ingredients ere mixed as they should have been.

1. Preheat the oven, prepare your baking tray, and make sure to have your butter at room temperature - it ill work faster this way.

2. Beat your butter and sugar together until you have a creamy looking mixture. My hand beater didn't manage to get the right consistency, luckily this didn't matter much in the end.

3. Add your beaten eggs, salt, baking powder, and orange juice and mix. Mine looked like this:

Poundcake with oranges

4. Add your flour, orange peel, and almonds and mix. This is what I had in my bowl at the end:

Poundcake with orangesPoundcake with oranges

5. Throw in the oven on medium heat till it's well done. Mine took about 40 minutes. I use a gas stove and oven, and this means I cook and bake with fire. I have 8 heat settings, from 1 [lowest] to 8 [highest] - I can make pizza on settings 6 to 7. I usually cook [in the oven] using the setting 3 or 2, even 1 - I feel the heat is too strong at 3. I baked this cake at setting 2.

Making the syrup!

1. Use a small pot. Place the sugar, water and the juice from 6 oranges in it, and on a small fire [low heat].

2. Mix until the sugar dissolves.

Poundcake with oranges

3. Leave it on the fire for 10-15 min, WITHOUT stirring. When it's done, you'll have less juice [syrup] left in the pot.

Assembling!

  • Peel your remaining 3 oranges and slice them.
  • Place your cake on something to cool down, for some 10 min. [I left mine in the tray, you'll see why]
  • Take a fork and pierce the surface of the cake a few times, in different places.
  • Pour your syrup over the cake [if the cake is in the tray, this step is less messy]
  • Place your orange slices on top of the cake.
Now, you can devour it! :DNow, you can devour it! :DNow, you can devour it! :D

Now, you can devour it! :D

Check out this close up!

Check out this close up!

My friend can testify this was moist, flavored, and out of ordinary delicious! Much better than any other cake I baked before. I must admit, this time I too liked the texture - I'm picky in this regard.

© Charly Cross 2013 - present. All rights reserved.

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Rédigé par Charly C.

Publié dans #Cooking, #dessert, #food, #sweets, #baking, #fruits

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Publié le 14 Mars 2015

Hello World~~

I realize I havent posted anything in a very long time, but this is due to more reasons. The main one is that I haven't cooked something worth sharing, nor something new.  If I did cook something different, I didn't take pictures, and recipes without pictures are boring and don't inspire anyone to try out the dish.

Yes, I remember baking a brownie with walnuts some 2 weeks ago. I found the recipe in a local newspaper, but brownie recipes are all the same. I hope to make it again soon enough and also take some pictures for you to enjoy. But, now let's return to today's recipe.

Creme brulee or creme caramel..?

What I wanted to cook was creme brulee, but I had ingredients for creme caramel...? Well, these 2 sweets are very similar, and to know which one is which, you better read this article because it explains things better than me. In the end, I think the result was a cross between these 2 desserts. In any case it was sweet, light, and with a consistency I liked.

I have used this pan a lot. The whole creme caramel was about a finger thick, though the pan is taller than that.

I have used this pan a lot. The whole creme caramel was about a finger thick, though the pan is taller than that.

Preparation time: some 15 minutes

Baking time: some 30 minutes

Cooling time: as long as possible, preferably in the fridge. I cooled mine overnight.

INGREDIENTS

For the custard:

  • 1 liter milk
  • 8 eggs
  • some vanilla essence

For the caramel

  • 250 or 300 grams sugar
Creme brulee or creme caramel..?

METHOD

First of all, you want to make the caramel. Pour all the sugar in a pot that can contain at least 2 liters of liquid. I used an oven pan of 20 x 30 cm, and some 3 cm deep? [I didn't measure it's depth, but it's pretty deep.] Make sure this is a metal oven pan because you'll place it on direct fire or heat before putting it in the oven.  Then you preheat the oven to medium heat. Place the pan on medium or fast fire, on the stove to melt and burn the sugar. Be careful how you handle the pan to avoid burning your hands or fingers. The sugar has to turn to a medium golden brown color. It doesn't matter if it turns dark brown because "brulee" means "burnt," so the color would match this description.

While you wait for the sugar to become caramel, beat the eggs in a large container, like for an omelet. Pour the milk and vanilla essence on top and mix. In fact, you can use any type of vanilla flavoring you like or have on hand. You can also use some lemon peel if you have, but not more than 2 teaspoons.

This slice is upside-down.

This slice is upside-down.

When all the sugar turned into caramel and covers all the bottom of your pan, pour the egg and milk mixture on top, and place in the oven. Bake on medium heat for some 25 or 30 minutes, but not longer. As the pictures show, mine got a bit too burned with these time and heat settings. Because you're using so many eggs and a lot of milk, it is best to overcook this dessert than to under-cook it.

Creme brulee or creme caramel..?

TIPS:

  • Let it cool completely before chilling it in the fridge. It tastes so much better the next day when it is really cold, like an yogurt.
  • When serving it, make sure to pour some of the brown syrup on top of the custard, because otherwise it will have no taste.

I hope you like this dessert.

Bon Appetit~~~

© Charly Cross 2013 - present. All rights reserved.

PS: post copied from the original CookingMyExperience blog I own, and edited in may 2018

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Rédigé par Charly C.

Publié dans #tips, #Cooking, #sweets, #dessert, #baking, #recipe, #advice, #learning

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Publié le 11 Octobre 2014

Hello everyone.

Right now it's 1am over here. I just came from the kitchen where i prepared some crepes. I started them at something past midnight. This is the 3rd night I do this, granted, not in a row. I think I'm in the process of developing a new habit.

Midnight crepes - a blog entry

The midnight crepes are not all that special, they're regular, sweet crepes that you fill with anything you want that is sweet. In my case, these crepes seem to be better than the ones I make in the day-time. hmmm maybe my cravings determine me to cook better, or maybe i just like the food more.

In any case, the batter turned out exceptionally well, but of course i measured nothing. Water - 500 ml, 1 egg, 5 spoons sugar, pinch of salt, and several spoons of all purpose flour - 5 or maybe 6?

OOps, I should have cleaned the stove's top. Tonight the crepes are less burned, but I took no photos.

Well, this is all for now, bye~~

© Charly Cross 2013 - present. All rights reserved.

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Rédigé par Charly C.

Publié dans #Cooking, #dessert, #food, #sweets, #story

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Publié le 24 Février 2014

Hello world~~~

I haven't updated in ages. Well, it is time for a brand new recipe, but first a little bit of a back-story. I received this round, flower shaped baking tray, so I had to try it out right away. And, in case you were wondering, yes, it has been used.

The recipe I used is one I posted already, but I twisted it up a little. The recipe is the one for vanilla biscuits. OK, truth be told, I haven't even measured the ingredients, I just freely poured. If you're a beginner, I highly recommend you measure them. The recipe for the vanilla biscuits uses almonds. I had no nuts around the house.

My gifted baking round/flower tray (on my bed) and compared to my hand.My gifted baking round/flower tray (on my bed) and compared to my hand.

My gifted baking round/flower tray (on my bed) and compared to my hand.

Remember what I called this recipe? Linzer torte? This cake has a crust with some jam on top. If you research the recipe, you'll that the one I used comes really close to it.  I used a cherry jam. I also gave up the lattice design the Linzer torte because of not having enough dough.

INGREDIENTS

  • 200 grams butter
  • 250 grams flour
  • 70 grams sugar
  • some salt
  • some baking powder
  • 30 ml vanilla essence
  • jam of choice

OPTIONAL

  • 100 grams almonds or other nuts
  • some cinnamon
  • vanilla sugar
  • confectioner's sugar

METHOD

Leave the jam to a side. Preheat the oven and prepare a baking tray of choice, using your favorite method

My Linzer torte recipe

Mix all the ingredients in a large enough bowl. You will need to use your hands for this. Get your hands wet so the dough won't stick to them. Mix really well.

Take all the dough and place in the baking tray. Take a lass with a regular shape to help you spread the dough evenly in the tray. It is best to make a little edge to prevent the jam from leaking over. Pour the jam on top, and spread it evenly. Feel free to add more nuts on top.

Place the tray in the oven, in the middle, with a medium-low heat. Baking last about half an hour. Using a toothpick to check if it's done is not very effective due to the jam on top. It is easy to burn this cake, so be careful.

Once it's done, remove it from the oven and let it cool. Once cooled, you can sprinkle confectioner's sugar on top.

Please leave your questions in the comments.

Bon Apetit

© Charly Cross 2013 - present. All rights reserved.

Originally posted on Feb 24, 2014 Edited in November 2018.
 

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Rédigé par Charly C.

Publié dans #Cooking, #baking, #dessert, #food, #recipe, #sweets, #tips

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Publié le 24 Novembre 2013

Hello world~~~

You might have many great pound cake recipes, and I cannot wait to find more. There are a few ingredients needed, just a few steps, and then, BAM! baking and voila!

I'll give you guys the quantities for a single loaf and the ones for 2 loafs in parenthesis, if you like it and want to try it again ;) This recipe doesn't need baking powder because the eggs and oil make it really fluffy.

not my picture :( it belongs to its maker

not my picture :( it belongs to its maker

INGREDIENTS

  • 4 large eggs (7 medium eggs)
  • 1 cup sugar (2 cups)
  • 5 tablespoons water (7 tablespoons)
  • 5 tablespoons oil (7 tablespoons)
  • some salt
  • 1 cup flour (1 1/2 cups)
  • vanilla, lemon, or other flavoring you like
  • cocoa (if you want it marbled)

METHOD

  1. Pre-heat the oven and prepare your baking tray.
  2. Mousse the eggs whites.
  3. Place the sugar in a pot, pour the water over, and melt the sugar over some heat (like on the stove). Make sure you get a syrup like looking ingredient and that you don't burn it.
  4. Pour the above syrup on the mousse and mix well.
  5. Pour the salt over the egg yolks, mix with a fork, and pour over the meringue above. Mix well.
  6. Add the oil and mix well.
  7. Add the flour and mix well.
  8. Add the flavoring and mix well.
  9. Pour the mix in the tray and bake for some 30 minutes. A toothpick should come out clean if you prick the pound cake in the middle.
"generic" pound cake recipe

MARBLED CAKE

  • Follow the steps 1 to 8.
  • Pour the mix in the tray saving some 2 or 3 tablespoons of batter over which you pour the cocoa.  Mix well and then pour on top of the rest of the batter with a left/right motion.
  • Bake it like above.
the cocoa mixture on the left. use a teaspoon to 'cut' the batter, to have some cocoa IN the pound-cakethe cocoa mixture on the left. use a teaspoon to 'cut' the batter, to have some cocoa IN the pound-cake

the cocoa mixture on the left. use a teaspoon to 'cut' the batter, to have some cocoa IN the pound-cake

You can further decorate your pound cake with any topping you like. You can also add raisins, nuts, or other dried fruits.

Bon Appetit!

© Charly Cross 2013 - present. All rights reserved.

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Rédigé par Charly C.

Publié dans #baking, #tips, #Cooking, #dessert, #food, #sweets, #recipe

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