Roland-designs , Virginie's blog.

"Never lose an opportunity of seeing anything beautiful, for beauty is God's handwriting." - Ralph Waldo Emerson

Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts

Sunday, 5 January 2020

White chocolate cheese cake





Everyone loves cheese cake; this festive version is the result of several years experimenting and combining recipes to achieve a white chocolate cheese cake that holds its shape and is not overpoweringly sweet.

It all started with a beautiful photo in a cooking magazine, unfortunately the cake was too heavy with  300 g white chocolate it tasted too much like a mix of chocolate and mascarpone, beside it didn’t hold its shape and looked messy when sliced. The next recipe was picked up in one of those free grocery shop leaflets, with Philadelphia cheese and Amarula the cake was nice; but again, too soft and just fell apart when served.

I experimented with adding a sheet of gelatin, then combining the recipes together by reducing the white chocolate, and using only mascarpone. The result was very, very good !

I would have loved to take a better photo, but unfortunately it was eaten up too quickly.

Try it and tell me what you think.



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White chocolate cheese cake
( 8 portions )

-          50 g butter
-          150 g Digestives cookies
-          1 ½  dl cream
-          100 g white chocolate
-          500 g mascarpone (room temperature)
-          2 sheets gelatin
-          1 dl icing sugar
-          0,8 dl Amarula cream

- Line a 20 cm round cake tin with baking paper.
- Melt butter, crush cookies and mix together. Press mixture into the  tin and place in the fridge while you prepare the rest of the cake.
- Soak gelatin for 5 mn in cold water.
- Warm up (don’t boil) the cream, press water out of the gelatin sheet and add to the cream, mix well.
- Take off the heat and add white chocolate.
- When the chocolate is melted, add the rest of the ingredients and pour into tin.
- The cake needs several hours to set, or best overnight.
- Decorate before serving.
- This cake can be made in advance and frozen for up to 2 months.
- Mascarpone can be replaced with another type of white, neutral cream cheese.

Thursday, 17 October 2019

Easy plum Clafoutis


Clafoutis

Plum clafoutis
A clafoutis is a French flan type cake traditionally baked  with cherries, but often made with other fruits as well. 

My recipe is a simple adaptation of the classic clafoutis and I used fresh, seasonal yellow plums.

Ingredients:

-          500 g plums
-          150 g sugar
-          100 g flour
-           50 g melted butter
-           2 dl milk
-           A pinch salt
-           ½ teaspoon vanilla suga
-           30 x 20 cm oven proof glass pan (or equivalent)


- Pre-heat oven to 180

- Slice your plums in 8 pieces each.

- Melt butter and let it cool, but use a little to grease your pan.

- Beat eggs and sugar until smooth.

- Add the melted butter, mix well,  then add the rest of the ingredients.

- Place your plums in the pan and pour the batter over.

- Bake in a 180 degrees oven for about 40 - 45 mn. If you use an electric oven you can use the function ‘heat from under’ to avoid over browning on the top, remember most French ovens are gas oven and heat from under.

- Let it cool and sprinkle with a little sugar if you like.

- Serve with vanilla ice-cream or cream



Sunday, 23 December 2018

Prestgårdens krydderkaker ( Parsonage spice cake )


Prestgårdens krydderkaker

-          100 g butter
-          2 eggs
-          200 g sugar
-          175 g flour
-          1.5 dl sour cream
-          2 teaspoons baking powder
-          2 teaspoons cinnamon
-          1 ½ teaspoons ground cloves
-          1 ½ teaspoons dried ginger powder

Instructions:

-          Preheat oven to 175 degrees
-          Melt the butter and let it cool a bit
-          Beat eggs and sugar until light and fluffy
-          Mix in sour cream + dry ingredients + melted butter
-          Pour into a greased 1.5 liter bread pan and bake for about 45 minutes or until a toothpick inserted into the middle comes out clean
-          Let cool completely before decorating with powder sugar, light glaze or the decoration of your choice.

This is a traditional Norwegian spice coffee cake, and while there are several versions this is the one I make each Christmas.

For the original  recipe in Norwegian see : www.detdoteliv.no

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So, it’s been about 40 days and time to strain and taste my Christmas liquor. See 40 days Christmas liquor

Straining though a coffee filter was taking a very long time, so I ended up filtering it through a clean dishtowel folded several time. 

The taste is sweet, coffee/orangish. I tried some in my coffee and that was ok, then I took a little with an ice cube that was also alright, but I did find it a bit bitter.


Typical of my life at present - Recipe writen in Norwegian and English

A simple, no fuss cake that doesn't take too long to make.