Birthday Cake MFR

Hello, today i bring this cake to share celebration of #MFR the magazine i love is doing 6 years yaaayyy. So for that reason i create this cake to show my love and apppreciation to all staff at #MFR. Because of magazine i have been more creative and learn new recipes all the way. Well i hope many more to come so to help this community to grow buy more #MFR . I hope you like it.

Happy birthday cake

Ingredients:

oil or melted butter, for greasing

300g plain flour
1 and 1/2 tsp baking powder
350g unsalted butter, softened
350g caster sugar
6 eggs, beaten
2 tsp vanilla extract
2 tbsp milk

Preheat the oven 180C. Grease and line 5 tins 6 inch and use paper for each
one in bottom.
Sift the flour and baking powder into a large bowl and add the butter,sugar,eggs and 1 vanilla seeds.
Beat well until the mixtures is smooth,then beat in the milk.
Spoon the mixture into the prepare tins and smooth into the corners with a palette knife.
Bake in the preheated oven for 15-20 minutes, or until, firm and golden brown.Leave to cool in the tin.
When the cake is cold, remove from tins.

For the cover Creme Patisserie (Pastry Cream)
Ingredients:
4 egg yolks
60g caster sugar
25g plain flour
2 tsp cornflour
280ml milk

Beat the egg yolks and sugar for a few minutes until pale and slightly thickened.
Whisk in the flours.
Heat the milk in a saucepan until stating to boil.
Whisk the milk into the egg mix.
Put the whole lot back into the pan, stirring all the time until thick and boiling.
Take the pan off the heat – cover with cling-film to prevent a skin from forming.

Use filling and the sponge and make a cake to sandwich together the cakes and build like tower cover all
with Creme Patisserie (Pastry Cream).
For decor i use 11 strawberries deep in dark chocolate and white chocolate i use party sparkly made by sugar.

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Galette des Rois

Hello everyone, today I bring a recipe that I have seen for all the blogs and how I like to risk going to the kitchen. I loved it, the texture of the interior is delicious but very caloric. Take risk and make it worth  =) Hope you like it!

Ingredients:

2 puff pastry bases
4 eggs
200g of sugar
150g butter at room temperature
200g ground almond
1 beaten egg to brush
Powdered sugar for sprinkling

In a bowl, put the chopped butter into pieces and the sugar.
Beat until cream is left.
While beating, add alternately beaten eggs and ground almond.
Beat until all is well mixed.
Put the cream inside a bag.
On a large baking tray, extend one of the  bases without removing the paper.
Above the base, spread the cream circularly and starting at the center.
Leave 4 cm of cream-free space at the ends to close the dough.
Brush the dough with water in the free space.
Cover everything with the second base of puff pastry without the paper.
Tighten the ends so that the two bases stick together.
With the non-cutting side of a knife or a fork, mark the end of the dough around tightly.
With a knife drill a hole in the center of the dough to let the air out as you cook.
Brush very well with the beaten egg, especially the ends.
It is very important that the dough is tightly closed so that the filling does not come out while you bake.
Decorate the pasta to your taste, marking with the knife without cutting.
Preheat oven to 190ºC and cook for 25 minutes.
After 25 minutes, sprinkle the dough with the powdered sugar.
Return to the oven about 10 minutes until the sugar melts.
Once cooked and golden, remove.
And she’s ready to serve.

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Chiffon Cake with Lemon Curd and Italian Meringue

Hello, today i bring to blog another recipe for challenge this month at Dia Um…Na Cozinha! The challage was fruit cake so i decide o do lemon cake, kind chiffon cake are made by brasilians and it taste lovely. I hope you like because i love it! Thanks for visit and question just visit my page on facebook #whereisthewisk and talk to me =)

For Chiffon Cake:

Spray oil
1 tablespoon flour for cake (cake flour) * 2 cups of flour for cake
1 1/4 cup sugar, divided
2 1/2 teaspoons baking powder tea
1/2 teaspoon salt tea
7 tablespoons canola oil soup
1/2 cup of lemon juice (about 3 lemons)
3 tablespoons water
1 tablespoon lemon zest tea
1 tablespoon lemon essence
3 egg yolks (passed through the sieve)
8 egg whites

Heat the oven to 168ºC (325ºF).
Grease the bottom of three round shapes 20cm (8-inches) in diameter with spray oil, line with parchment paper and grease well with oil spray. Sprinkle with 1 tablespoon flour.
In a large bowl mix well with the wires stick flour, 1 cup sugar, baking powder and salt.
In a medium bowl mix the oil, lemon juice, water, lemon zest, lemon essence and egg yolks. Add to flour mixture with the aid of an electric mixer until smooth.
In a large bowl beat the egg whites until foamy and beat until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, until stiff peaks form. Add 1/4 of the light to the flour mixture and mix. Add the remaining egg whites.
Divide the dough into equal portions among the three forms, smoothing the light mass to be uniform. Cut the dough with a (confectioner knife spatula etc.) to break any air bubbles. Place in the oven and bake for 25 minutes or until the dough touching it lightly elastic. Remove from oven and let rest for 10 minutes still on the way. Remove the cakes the way, remove the parchment paper and let cool completely on a rack.

Lemon Curd Filling:

3 egg yolks
Zest of half a lemon
Juice of 1 lemon
6 tablespoons sugar
4 tablespoons of butter

A bowl of stainless steel or glass to put all the ingredients except the butter and bring to heat in banho-maria.Ir stirring until thickened. Remove from heat and add the butter, stirring until melted. You should be a thick cream!

Italian Meringue:
sugar 1 cup
1/3 cup water
5 egg whites at room temperature

In a small saucepan over low heat, combine the sugar and water. Shake the pan on the burner to dissolve sugar completely. Do not touch. Increase heat and boil (235-240 degrees). Use an accurate thermometer. Wash down the inner wall of the pan with a wet brush. This will help prevent sugar crystals forming around the sides, falling in and causing a chain reaction. Prepare your meringue.
In the mixer bowl, beat the egg whites on low speed until a espeuma. Increase speed to medium and beat until soft peaks form.
With the mixer running, pour the hot sugar syrup in a thin stream. Beat until the egg whites are stiff and shiny. Spread the meringue on a hot pie or cake.

Fruits:
120 g strawberries
1 Blackberries box
12 maracujas
1 peach canned in syrup

Decor with fruit the way you like it, 12 passion fruits i just use the juice and seeds to give special touch to meringue =) Using  kitchen blowtorch  burn meringue all around cake.I hope you enjoy!

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Lemon Drizzle

Hello again, I am here on the blog to participate in the group’s challenge Cantinho das Cozinheiras and raffled blog was the Marylène Barros and recipe I choose this lemon cake. I have several things to say of this recipe lacked the recipe sauce / up coverage and did not speak in the size of the shape of tin , this is quite large given for two and oven time and 30 minutes and was brown golden as it is for home and acceptable but if it were to present or serve i could not do it =) Well here is, not made any alteration!

Ingredients:
6 eggs
250g sugar
250g flour
250g butter
1 teaspoon baking soup
Zest of 2 lemons
Juice of 1 lemon

In a bowl, beat butter with sugar followed by 3 whole eggs and 3 egg yolks. Add the flour with the baking powder and continue beating. Add the rapas and lemon juice. Finally beat the egg whites and incorporate the prepared.
Bake about 30 minutes on low heat.

Notes: as she said temperature to 180 C but are 25 minutes and tins beware i used 2 loaf tins 8inch each.

Pineapple Sponge Cake

Hello there, long time no recipes but there is good cause, summer finnaly. Long time we dont have Irish summer like this today we got 29 C, very warm. So i decided to make this delicious soft cake, very fresh to celebrate this warm day we did BBQ of course too.I hope all readers of my blogs and page have wonderful summer and try to enjoy every bit cuz wont last long =)

Ingredients: serves 6-8 people

oil or melted butter, for greasing

150g plain flour
1 and 1/2 tsp baking powder
175g unsalted butter, softened
175g caster sugar
3 eggs, beaten
1 tsp vanilla extract
2 tbsp milk
250g fresh pineapple ( i use full pineapple)

Filling:

350 ml whipping cream
1 tbsp brandy
2 vanilla pod seeds

Preheat the oven 180C. Grease and line 3 tins 8 inch and use paper for each
one in bottom.
Sift the flour and baking powder into a large bowl and add the butter,sugar,eggs and 1 vanilla seeds.
Beat well until the mixtures is smooth,then beat in the milk.
Spoon the mixture into the prepare tins and smooth into the corners with a palette knife.
Bake in the preheated oven for 15-20 minutes, or until, firm and golden brown.Leave to cool in the tin.
When the cake is cold, remove from tins.
Chop all pineapple ( leave 3 thins slices reserve for decoration).
For filling, whip the cream until soft peaks form, then stir well in the brandy and 1 vanilla pod seeds.
Use filling and cake to sandwich togethe the cakes.

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Heart shape profiterole gateau

Hello, today i bring to blog this recipe , long one … The decor is up to you , no matter try to copy if dont do with your love and care never be same . Very hard cuz have to much stuuf to do before build cake . I hope you like , enjoy and Happy sunday .

For sponge :

Victoria chocolate Sponge Ingredients
285g butter or margarine (at room temperature)
285g caster sugar
240g self-raising flour
45g cocoa
2 teaspoons (12.5ml) baking powder
5 Eggs

This cake uses the all in-in-one method so first sieve the flour, cocoa and baking powder into a large bowl and then add all the other ingredients into the bowl.  Using an electric whisk beat the ingredients together, starting slowly then on medium speed until you get a smooth, creamy consistency.  Ensure it is all mixed together.

Use the mixture in heart shape tin and bake at 180 degrees  (350 degrees fahrenheit) for 30-40 minutes. The cake should be springy to the touch.  When cooked leave to cool for a few minutes and then turn out onto a wire rack to cool completely.

For profiteroles

Ingredients :
For the choux pastry

200ml/7fl oz cold water
4 tsp caster sugar
85g/3oz unsalted butter, plus extra for greasing
115g/4oz plain flour
pinch salt
3 medium free-range eggs, beaten

Preheat the oven to 200C/400F/Gas 6. Place a small roasting tin in the bottom of the oven to heat.

For the choux pastry, place the water, sugar and butter into a large saucepan. Heat gently until the butter has melted.

Turn up the heat, then quickly pour in the flour and salt all in one go.

Remove from the heat and beat the mixture vigorously until a smooth paste is formed. Once the mixture comes away from the side of the pan, transfer to a large bowl and leave to cool for 10-15 minutes.

Beat in the eggs, a little at a time, until the mixture is smooth and glossy and has a soft dropping consistency – you may not need it all.

Lightly grease a large baking sheet. Using a piping bag and plain 1cm/½in nozzle, pipe the mixture into small balls in lines across the baking sheet. Gently rub the top of each ball with a wet finger – this helps to make a crisper top.

Place the baking sheet into the oven. Before closing the oven door, pour half a cup of water into the roasting tin at the bottom of the oven, then quickly shut the door. This helps to create more steam in the oven and make the pastry rise better. Bake for 25-30 minutes, or until golden-brown – if the profiteroles are too pale they will become soggy when cool.

Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for five minutes. The warm air from the oven helps to dry out the middle of the profiteroles.

For the filling, Homemade whip vanilla cream .When the profiteroles are cold, use a piping bag to pipe the cream into the profiteroles.

Chocolate Buttercream

1 cup butter (8 ounces)
1 & 3/4 cups cocoa powder (5 ounces)
6 cups powdered sugar (25 ounces)
1/2 cup + 3 tablespoons milk
2 teaspoons vanilla

In a large bowl, combine the powdered sugar and cocoa powder. Beat the butter with an electric mixer at medium speed for about one minute. Reduce the mixing speed to low, and add the sugar/cocoa mixture about 1/2 cup at a time. Halfway through this process, add the milk and vanilla. Once all of the ingredients are thoroughly incorporated, beat at medium speed for about two minutes or until fluffy.

Homemade Vanilly Whipped Cream

Ingredients
1 cup (1/2 pint) heavy or whipping cream
2 teaspoons pure vanilla paste or extract
2 teaspoons confectioners’ sugar

Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.

Font : http://www.foodnetwork.com

Homemade Caramel Sauce

Ingredients:

1 cup (200g) granulated sugar
6 Tablespoons (90g) salted butter, cut up into 6 pieces1
1/2 cup (120ml) heavy cream2
1 teaspoon salt

Directions:

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.

Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you’re traveling or gifting it.

Font:http://sallysbakingaddiction.com/homemade-salted-caramel-recipe/

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Chocolate and Raspberry Swiss Roll

 Hello once again today i bring the blog old recipe from my portuguese blog Simple Life and it was reci used for challenge in Dia Um… Na Cozinha !  22nd edition (03/01/2015)  the theme was “PIES CANDY” (rolled) and because Valentines Day is nearly here i bring this recipe to this blog.

Ingredients:

Roll

4 extra large eggs, separated and at room temperature (if you do not have extra large, I probably would add an extra egg)
¾ cup sugar
5 ml vanilla extract (optional)
½ cup flour
¼ cup cocoa
5ml baking powder
2sp salt

Beat the egg yolks, add sugar gradually, beating until thick.Add the vanilla essence.Sift the flour, cocoa and baking powder together and fold in the beaten egg yolks, using a metal spoon.Beat the egg whites with the salt until stiff but not dry.Fold the egg whites gently into the batter hits with a metal spoon.Line a 23 cm x 32 cm tin roulade with parchment paper.
Grease well and pour the batter into the tin.Bake in preheated oven at 180ºC for 15-20 minutes (please check from 15 minutes as the mine was ready to leave then).Call immediately for a damp cloth sprinkled with sugar or follow my steps above,
remembering to remove the drier edges.Remove the paper and roll up carefully.Leave to cool in the wet tea towel.Prepare your stuffing (I used chocolate truffle and fresh raspberries ).
When cool, gently unroll the roll and spread the filling, using a spatula or the back of a spoon. Reverse it again, as tight as you can.
Why in the cold for another two hours … After retire, remove the cloth and garnish (if you like it garnish is ready )…
Dust lightly with sifted confectioners sugar before serving, i use caster sugar.

Chocolate Truffle

Ingredients:

90g unsalted butter, coarsely chopped
500g good quality dark chocolate chopped
2/3 cup (80ml) thickened cream
2 tablespoons glucose syrup tea

Place the butter and chocolate in microwave safe medium sized bowl.
Microwave at medium power for 1 minute. Stir then continue to microwave on medium power for 30 sec intervals. Continue until the chocolate has just melted. This should not take more than 2-3 minutes.Add the cream and glucose. Mix until combined and smooth by.Cover and allow to cool until a spreadable consistency. Then it is ready for use. Give the filling Thorough agitation immediately before use.
The outer bowl cools faster than the center, and this will ensure that the texture is uniform.
Add raspberries and is ready to use .

Decor the way you want i use shortbread heart shape and truffle on pipe bag and sugar hearts =)

Tips: (really importante)

The outer bowl cools faster than the center, and this will ensure that the texture is uniform on truffle.

Always use a damp cloth sprinkled with sugar and remembering to remove the drier edges.Remove the paper and roll up carefully.

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Fuba Cake

 

Hi , today i bring to blog a recipe i trying to make long time ago using special flor call Fuba . It is the fine flour made from corn or ground rice much used in cooking. In its cornmeal version, it is widely used to make cakes, and cornmeal cake a typical food of June festivals in Brazil.
It was introduced in Brazil by the Portuguese but came to be used more intensively in the eighteenth century by drovers often substituting cassava flour. So i find 2 homemade and delicous i will bake other reciper later on , this cake turn out dence but same time look like clouds in you mouth , it is lovely.

Ingredients:

4 medium eggs
1 1/2 cup sugar
3/4 cup oil
1 cup all-purpose flour
1 cup cornmeal
1 cup of boiling milk
1 teaspoon baking powder soup in full

Preheat the oven to 180 Degrees.
Grease and flour a way i tin you want use ( i use round one with hole in meddle).
Sift the flour, cornmeal and baking powder.
Put the milk to heat.

In a large bowl, place the eggs and beat with electric mixer quickly. Add the sugar and beat until fluffy and form a whitish cream. Go adding the oil slowly, always beating. Stop the mixer and sift the dry ingredients once again on the eggnog. Mix gently. Place the warm milk and finish mixing. It will be a very liquid mass. Pour in the form and give pats on the shape to take air bubbles in the dough. Bake and wait for the flush surface (about 20 minutes). Lower oven temperature to 160 ° C and leave for another 20 or 30 minutes. Do the toothpick test. Remove from the oven and wait 5 minutes before unmolding. Place on a wire rack to warm. This cake is good hot, warm, cold, by the time the next day.

Recipe was from this Blog : Pecado da Gula

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Lemon cake and poppy seeds without gluten and lactose

Hello, I decided to make a recipe that is in the blog Receitas do Selminho because I wanted something different, healthy and light.
And as mentioned on the blog and a very compact mass so I decided rechea it with egg cream also without gluten and lactose and decorate with black chocolate nuggets and chips toasted coconut =)
Love and was delicious, the lemon of her softness and rice flour you heavy air but as we all know rice flour anyway.
I wanted to thank you for sharing recipes and functional because most of the recipes that you sees in the blogs today are not functional.

For cake ingredients :

10 eggwhites
200g rice flour ( i used brown rice flour)
150g brown sugar
150g butter ( i used coconut oil)
1 teaspoon baking powder
1 pinch of salt
Juice and zest of 1 lemon
Poppy seeds to taste

Preheat oven to 180 degrees.
Beat the egg whites with a pinch of salt and set aside.
Beat butter and sugar until a whitish and fluffy.
Add the zest and the lemon juice, flour, baking powder and poppy seeds, stir well every time you add an ingredient.
And involves the clear without knocking, pour into a form lined with parchment paper and light the oven for about 25 minutes.

 

For Eggcream cover :

10 eggs yolks
12 tsp sugar
12 tsp Water

Mix all ingredients well with a wisk .
Bring to simmer, stirring constantly with a wire rod until the desired consistency.
When the cream begins to thicken remove from the heat and continue to stir for a few minutes.

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Chocolate Cake

Today I bring to the blog this recipe , we love us and devour.This is my favourite chocolate cake recipe,is moist and with the ganache its like the perfect dessert or birthday cake or even wedding cake depends on decoration, this one was B-Day cake and it was delicious.

Ingredients :
50g Sifted Cocoa Powder
6 tablespoons Boiling Water
3 Large Eggs
50ml Milk
175g Self Raising Flour
1 rounded teaspoon Baking Powder
100g Butter, softened
275g Caster Sugar

For the ganache and filling :

150g Plain Chocolate (39% Cocoa Solids)
150ml (¼ pint) Double Cream

Pre-heat the oven to Gas mark 4/180°C/Fan 160°C. Grease two 20 cm (8 inch) deep sandwich tins and line the bases with baking parchment.

Blend the cocoa powder and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Then divide the cake mixture equally between the two prepared sandwich tins and level the surface using a back of a spoon.

Bake in the pre-heated oven for about 25–30 minutes or until the cakes are well risen and the tops spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes before turning them out, removing the baking parchment and transferring to a wire rack to cool completely.
make the ganache icing break the dark chocolate into pieces and pour the cream in a heatproof bowl set over a pan of simmering water and gently heat together for about 10 minutes or just until the chocolate has melted, stirring occasionally.

Remove the bowl from the heat and stir the chocolate mixture to make sure it has completely melted and that there are no lumps. Leave to cool until it is on the point of setting . Sandwich the cakes together and use a small palette knife to smooth the ganache on the top.

Keep in a cool place until ready to serve.

Truffle Icing :

Ingredients

12 ounces semi sweet chocolate chips

4 ounces baking chocolate

12 ounces butter, room temperature

4 ounces cream cheese, softened

1 2-pound bag powdered sugar, about 71/2 cups

10 tablespoons milk, plus more for thinning

2 teaspoons vanilla

Instructions :

Combine chocolate chips and baking chocolate in a medium size microwave-safe bowl. Microwave on high for 1 minute. Stir and return to microwave for 30 second intervals, stirring in between, until chocolate is melted and smooth. This will take about 2-2½ minutes. Set aside to cool.
In the bowl of an electric mixer, combine butter and cream cheese. Beat for 1 minute until smooth. Add cooled chocolate mixture and beat until incorporated.
With mixer on low speed, add powdered sugar and ½ cup milk. Beat until smooth, adding more milk, as needed to achieve smooth, fluffy consistency. Beat on medium-high speed for 4 minutes. If spreading icing with a knife, you’ll want a fairly loose consistency. Piping requires a somewhat stiffer consistency. You made need to add a bit more milk or powdered sugar to get it just right. If you’re doing the swirly piping, try a small amount in your pastry bag to see if it is “right”. It should flow easily out of the bag but create distinct swirly patterns when you pipe. You don’t want it to be so loose that the pattern “wilts” or so stiff that you have to use a lot of pressure.

Recipe for truffle : thecafesucrefarine  

You can then decorate the your cake the way you like or ocasion , i use truffle and shavings os dark belgian chocolate for strips white chocolate .

“This will become your favourite chocolate cake recipe – it is the best! It is speedy to make and the easy filling doubles as an icing. The cake is moist and has a ‘grown-up’ chocolate flavour”.
– Mary Berry

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