Wednesday, 6 August 2014

Rose Cake

I am so excited about the Rose Cake. It looks super nice, it's easy to make, and took me only 3 minutes to decorate it. All we need it's a 1M nozzle, piping bag and frosting. The longest part, is a baking of the sponge cake, but I believe in you, my little baker.  I fill  my cake up with fresh blackberries, whipped cream and raspberry mousseline.

Rose cake 

For the sponge cake recipe click here.

For the Raspberry Mousseline:
  • 1/2 cup raspberry puree dissolved in 1/2 cup water (if you don't have a raspberry puree, just blend fresh or defrosted raspberries using hand mixer) 
  • 1 egg + 1 egg yolk
  • 110 g granulated sugar
  • 3 tbsp cornstarch 
  • 100g cold unsalted butter 
  1. Pour your fruit puree in the pan, and bring it to simmer.
  2. Cream together eggs and sugar until light, thick and fluffy. Add the cornstarch, and whisk it. 
  3. When fruit puree is simmering, temper some of it with a egg mixture- simply add one or 2 spoons of puree to our eggs, so they won't cook.
  4. Pour all the cream to the pan, and keep whisking it- it's really important, as we don't want eggs to cook.
  5. Keep whisking over the medium heat, and when it starts to boil, keep it on heat 3 more minutes- that much the thickening agent needs to start working. 
  6. Return the mixture to the pan and stir over a low-medium heat until it comes up to a gentle boil. It must boil for it to thicken. Keep cooking  or around 2 more minutes, and don't forget to stir all the time.
  7. Pour the mousseline into a clean bowl. 
  8. Cover with cling film and allow to cool. It must be covered to prevent a skin forming. 
  9. When the our mousseline is cold, place it in your stand mixer bowl, and beat it on medium speed. Add the butter slices, about one-third at a time, waiting until each addiction is absorbed before adding the next one.
For the Icing :
  • 230 g butter
  • 1400 g icing sugar
  • 2 tbs vanilla extract 
  • 150 ml milk 
  • few drops of food colouring 
  1. Cream butter  and vanilla in mixer for 2-4 minutes. Add in powder sugar, one cup at a time. Add as much colouring you want- all depend which colour you want to obtain. If you find your mixer struggling, slowing add in milk. Use more milk for a creamy consistency, use less milk for a stiff consistency.


Monday, 21 July 2014

Mini Doughnut Cupcakes

I know, cupcakes are sweet enough, but I just couldn't resist. Those onces are so, so cute! Vanilla sponge with vanilla frosting, and colorful mini  doughnut on the top.

 Mini Doughnut Cupcakes

For the cupcake base :
  •  4 free-range  eggs
  •  225 grams caster sugar 
  • 225 grams self- raising flour
  • 2 tsp baking powder
  • 225 grams butter in room temperature 
  1. Preheat the oven to 180°C .
  2. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter.
  3. Mix everything together until well combined.The easiest way to do this is with electric hand mixer.
  4. Be careful not to over mix- the finished mixture should be of a soft "dropping" consistency- it should fall off a spoon easily.
  5. Divide the batter between the cupcake liners, filling about 2/3 of the way full.
  6.  Bake 18-22 minutes or until a toothpick inserted comes out clean. 
  7. Let cool 5-10 minutes before transferring to a wire rack. Cool completely before frosting.
 For the frosting:

  • 100g unsalted butter
  • 200g full fat cream cheese
  • 600g icing sugar 
  • 1 spoon of vanilla bean paste 
  1.  In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until light and fluffy, about 3 minutes.
  2. Add cream cheese and in the powdered sugar, about a cup at a time, until totally combined. Add the vanilla bean paste and a pinch of salt, beating to combine. Beat for 1 minute, then frost cupcakes.
For the mini doughnuts:

  • 150 ml milk
  • 1 large egg
  • 30 g  unsalted butter, melted and cooled slightly, plus extra for greasing
  • ½ teaspoon vanilla extract
  • 180 g  plain (all-purpose) flour
  • 75 g  caster (superfine) sugar
  • 1 teaspoon baking powder
  • pinch of salt 
  1.  Preheat the oven to 180°C . Using a food processor, beat the milk, egg, butter and vanilla extract until they’re well combined.
  2. Into a clean bowl sift the flour, sugar, baking powder, and salt, and stir till combine.
  3. Add the flour mixture to the butter mixture in the food processor and whisk until it is just incorporated – do not over-mix.
  4. If you have mini doughnuts pan, just fill it up. I didn't have it, so I used the piping bag, and pipe doughnuts shapes on the baking sheet. That's the reason they all have different shape.
  5. Bake in the oven for 8 minutes, or until golden brown and springy to the touch.
  6. Remove the doughnuts from the tin and allow them to cool on a wire rack. Repeat with the remaining mixture.
  7. To make the glaze, whisk the icing sugar, water and a drop or two of food colouring in a bowl.
  8. Dip one side of each doughnut into the glaze and shake off the excess.
  9. Decorate with the sprinkles and leave to set on a wire rack, with some baking paper underneath to catch any drips.
  10. To make the glaze, whisk the icing sugar, water and a drop or two of food colouring in a bowl.
  11. Dip one side of each doughnut into the glaze and shake off the excess.
  12. Decorate with the sprinkles and leave to set on a wire rack, with some baking paper underneath to catch any drips. 

Mini Doughnut recipe taken fom here.


Sunday, 20 July 2014

This month obsessions

1. John Legend's video clip You&I, plus additional video "What Do You See When You Look In The Mirror" .  Just have a look. Both so beautiful .

2. My second trip to New York in September.
This time, I am going with my sister, and we will have time of our lives. I have plan to do things which I didn't have time during my last trip to that amazing city (like Wall Street Tour), but the thing I am most excited about is just walking around and discover new places on foot.


Friday, 18 July 2014

Absolutely The Best Lemon Tart

Oh I adore the lemon tart, and I finally found the best recipe, which you can possibly imagine. It has that sexy ( yes, I did say sexy) contrast in between sweet pate sucree , and a lemon curd. It contains hell of a lot of butter, what makes it really creamy and silky, plus zest from about 5 lemons, which give it a nice punch of sourness. It's a perfect summer dessert, and it tastes the best straight from the fridge. Don't worry about amount of sugar and butter added to the cake- the flavour is absolutely worth it. You only live once anyway. The recipe comes from one of the best pastry chefs - Pierre Herme,really well known for his amazing macaroons.

Pierre Herme's Meyer Lemon Tart

For Pate Sucree

  • 300 gram unsalted butter, cubed, at room temperature
  • 190 gram powdered sugar
  • 60 gram ground almonds
  • 1 vanilla bean, scrapped
  • 2 eggs, room temperature
  • 500 gram  all-purpose flour
  • 1 tsp salt

  1.  Put the butter in a mixer bowl and cream until smooth and creamy using a paddle attachment.
  2.  Add the sugar, ground almonds, and vanilla bean seeds. Mix until combined.
  3.  Add the eggs one at a time, fully incorporating the previous one before adding the next one (the dough might look curdled at this point but don't worry, it'll come together once you add the flour)
  4. Combine the flour and salt. Add to the dough in about three addition. Mix until just it comes together. Do not overwork! Like Pierre said, "it's better to have lumps of butter rather than to have an overworked dough".
  5.  Divide the dough in the portions you need. Form each one into a ball and flatten it into a disk. Wrap each disk with plastic wrap and store in the fridge overnight (you can also freeze the dough at this point and thaw it in the fridge overnight).
  6.  Remove one disk from the fridge, and roll it either between two sheets of parchment paper, or just well-floured surface. You need to move quickly though. You don't want the dough to be soft and overworked.
  7.  Line your tart pan with the dough and put it back in the fridge for at least 1-2 hrs to rest.
  8.  Preheat the oven to 350 F.
  9. When you're ready to bake, put a parchment paper on top of the dough and fill the bottom with either rice or beans.
  10.  Bake for 20 minutes. Take the parchment paper and the beans/rice off, then continue to bake for another 5-10 minutes until it's golden brown.
  11.  Let cool in the ring.

For Lemon Cream
  • 200 g whole eggs (4 eggs)
  • 240 g granulated sugar
  • 160 g fresh Meyer lemon juice
  • zest from about 5 lemons
  • 300 g unsalted butter, room temperature and cubed
  1.  Rub the zest with the sugar using your finger until the sugar is moistened with lemon oil.
  2. On a double boiler, combine the sugar, eggs and juice .
  3.  Whisk/stir constantly until the mixture reaches 85-86 C.
  4.  Strain the mixture and let cool to about 55-60 C and put it in a blender (if you don't have a hand-held blender)
  5.  Add the butter a couple of pieces at a time, to make an emulsion. The mixture will lighten in color. Continue running the blender for a few minutes after all of the butter has been added to ensure the airy and light cream. Make sure stop and run the blender a few times to avoid over-heating.
  6.  Pour the mixture into prepared crust and refrigerate.
  7. Decorate with fresh raspberries and crushed pistachios .

All recipe taken from Gourment baking blog

Friday, 11 July 2014

Yasou Santorini ;)

I would like to share with you, few pictures from my beautiful holiday in Greece. It was a perfect, carefree time. I didn't expect to like Santorini sooo much- now I just can't wait to come back again. Santorini is one of those beautiful places in Greece which you see on the postcards- those white, blue-domes houses and churches build on the cliffs. The capital of Santorini - Fira, and thats where everything happens. Restaurants, bars, parties, shops, without mentioning THAT beautiful sunset view, which takes your breath away.
The huge part of my holiday was (as always) food - must say Greece is perfect foodie destination - their cuisine is full of fresh  meat, fish veggies and dips. I promise you - I could stay at the table for whole evening, and I wouldn't have enough.


Saturday, 7 June 2014

This month obsessions

1. Summer time

I am so excited about the summer time- London is sunny, hot and really amazing. There is so many things to do here - from picnics and beers in parks to amazing night life. One thing is sure - i won't be bored. Mini shorts, sexy dresses, cocktails and long nights with friends - that's what I need to be happy. Plus, in 10 days (Yes, I'm counting)  I'm off to Santorini- beautiful Greek island , where I'll be laying down on the beach alllllllllllll day and eat yummmyyy food for whole week. Couldn't be more grateful !

Oh, I know but I just love those girly summer bucket lists from Pinterest . 

2. Bikinis.
The cutest,  I've ever seen .

Pictures : Pinterest
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