Skip to main content

A tiny bit of happiness can be found in rhubarb



I have to tell you a secret. Most cakes, breads, pies, and savory oven delicacies are baked in our house on a whim, depending on what was available at the market or what’s in the cupboards. This is the way I cook and basically improvise throughout my meals.

However, for this page, I tried to remember what I threw in there :

Fruits :
2 stalks of rhubarb
A dozen strawberries
1 large apple

Batter :
2 eggs
Half a glass of milk (or buttermilk, or plain yoghurt)
100 g of butter (half a cup)
50 g of  ground almonds
100 g of sugar (1 cup)
1 teaspoon baking powder (optional)
Vanilla
Salt


Pour les fruits :
2 branches de rhubarbe
Une douzaine de fraises
1 pomme

Pour la pâte :
2 Å“ufs
1 demi verre de lait (ou lait fermenté, ou du yogurt)
100 g de beurre
50 g de poudre d’amandes

100 g de sucre
1 demi sachet de levure chimique (facultatif)
Sucre vanillé
Une pincée de sel

Faire fondre le beurre, faire une crème avec le sucre, le lait, séparer et faire monter les blancs d’Å“ufs. Mélanger jaunes s’oeufs à la crème, ensuite ingredients secs, et les blancs d’Å“ufs. Verser dans un plat, et poser les fruits dessus, mettez au four 30-40 minutes, 200-210* C (320-350 F).




Labels:

Comments

Post a Comment

Popular posts from this blog

Cotton sponge cake with strawberries and cream cheese frosting

My kids had a birthday to celebrate so I made the cakes and they decorated. I used to do this when my children were small, set up a table for them to decorate cookies or gingerbread houses, even had parties like this, and to this day, they like assembling treats and are good cooks. Here's the batter recipe I often use which you can find in my other recipes (mocha sponge, apple cider cake...) : Cotton sponge cake recipe : 4 eggs, separated 1/2 cup (100 g) granulated sugar 1-1/4 cup (180 g) cake flour 3/4 cup (150 g) confectioner's sugar 1/4 cup cider (60 g) (French kind, or 4.5% alcohol) or beer or carbonated water 1/4 cup (60 g) sour cream (or thick cream) 1/4 cup (60 g) milk (as needed) 1 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon salt Preheat oven to 180° F / 350° C.  Line pan with parchment paper.  I used a 7" spring-form pan and a small fluted brioche mold. Beat egg whites until soft peaks form.  Add granulated sugar a little at a time and continue...
Post a Comment
Read more

Fluffiest cinnamon rolls, with yogurt cream frosting

I must say this is the most wonderful cinnamon rolls dough I've discovered to date. Light, fluffy, delicious, what more could you ask for?  I filled half the dough with brown sugar, cinnamon, and nuts, while the other half was filled with some homemade strawberry jam. Here is the recipe for the dough, inspired by Foodess.com, which has the best explanation for the dough, go to the website for more info.  I will always use this dough to make these buns from now on. 240 ml warm milk 2 large eggs 570 g all-purpose flour 100 g sugar 2 1/4 teaspoon instant yeast 1 1/2 teaspoon salt 115 g unsalted butter (softened) Cinnamon filling 200 g brown sugar 2 teaspoons cinnamon 115 g softened butter 1/2 cup nuts (cashews, walnuts, almonds...) Strawberry jam 12-15 strawberries 50 g sugar (or more if you like it sweeter) 1 tablespoon of cornstarch Cut strawberries in 1/4 or 1/8ths and simmer with the sugar until softened, about 3-5 minutes.  Add a spoonful of this in a cup with the ...
Post a Comment
Read more

Strawberry & raspberry amaretti cheesecake

Is there such a thing as baking too many cheesecakes?  Because, really, cheesecakes take time to master.  And just when you think you've got it down, you mess one up because there is a "tour de main" or trick to making them and it's all about... jiggliness!  It's mastering the right cooking time, because all our ovens are different, the right cream cheese, as they're different in every country, the right amount of setting ingredient (flour or cornstarch...), etc. I've made many versions because there are no-bake varieties (these are the most tricky in my opinion because of the gelatin or setting factor) or the oven-baked kinds (with or without a water bath).  The following version is the most straightforward and fuss-less variety I've encountered, I made this cheesecake readily with ingredients I had at home. Here is what I used :  Cookie crust :  150 g or 1 cup mix of butter cookies and amaretti,  30 g sugar,  50 g butter,  1/4 teaspoon...
Post a Comment
Read more