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Blog posts of '2015' 'January'

LEMON CAKE
Lemon Cake

INGREDIENTS:
  • Unsalted butter, softened (10.5oz/300gr.);
  • Sugar(10.5oz/300gr.);
  • 5 eggs;
  • Flour (10.5 oz/300gr.);
  • Double-acting baking powder (0.5tsp.);
  • 1 lemon (juice and zest);
FOR THE GLAZE
  • Icing sugar (1 cup);
  • Juice of 0.5 lemon;
STEPS:  
  1. Butter a cake mold;
  2. Preheat the oven to 275°F (140°C);
  3. Using electric mixer, stir together the butter and the sugar until smooth;
  4. Add eggs one by one;
  5. Sift the flour with baking powder into the mixture;
  6. Add the lemon zest and juice;
  7. Beat everything together until the batter has creamy consistency;
  8. Pour the butter into the cake mold;
  9. Bake for 90 minutes;
  10. If you wish to add the glaze to your cake, mix together one cup of icing sugar and juice of 0.5 lemon;
  11. Spoon the glaze over the cake;
CHOCOLATE PUDDING with VANILLA CUSTARD
Chocolate Pudding

INGREDIENTS:
  • Dark Chocolate (3.5oz/100gr);
  • 3 egg yolks;
  • Milk (6.5 cups);
  • Vanilla Extract (2 tsp.);
  • Sugar (6 tbsp.);
  • Cornstarch (3oz/80gr);
STEPS:  
  1. Mix 40gr. of the cornstarch with 0.5cup of the milk, 4tbsp of the sugar and 1tbsp of the vanilla extract. Whisk until smooth;
  2. In separate bowl beat the egg yolk;
  3. Add 1.5 cup of the milk to a pot, add chocolate broken into pieces and bring it to a boil;
  4. Stir in the cornstarch mixture;
  5. Cook for a couple of minutes until your pudding is thick;
  6. Remove from the heat;
  7. Beat in the egg yolk;
  8. Pour the pudding in the heatproof jars or bowls;
  9. To prepare Vanilla Custard beat two remaining egg yolks until they are smooth;
  10. In separate bowl whisk 0.5 cups of the milk with the remaining 40g of cornstarch;
  11. In a pot mix together the remaining 4 cups of milk, the sugar and the vanilla extract, bring it to a boil;
  12. Remove from the heat and mix in the cornstarch mixture;
  13. Return to the heat and cook for a couple of minutes, stirring, until the mixture is thick and smooth;
  14. Remove from the heat, beat in the yolks mixture;
  15. Return to the heat and, stirring constantly, let it boil for 30-40 seconds; Remove from the heat;
  16. Pour into the jars on top of the Chocolate Puddings.