Tag Archives: Cake

レシピ, Cakes, Chiffon Cake, 美食, 静岡県, 静岡美食, 静岡市, 農業, Gardening, Gastronomes, Japan, Japanese Culture, Japanese Gastronomy, Recipes, Tofu

Tofu Chiffon Cake Steamed in Rice Cooker

January 26, 2014 dragonlife 2 Comments

Rice cookers come very handy when you want to make lighter cakes you can either eat hot, lukewarm or cold!

Here is another simple and healthy recipe for a chiffon cake including tofu!

INGREDIENTS:

Silk tofu: 150 g
Eggs: 2
Hot cake mix: 200 g
Milk: 100 cc (1/2 cup)
Sugar: 30 g
Vanilla essence: 2~3 drops

RECIPE

Put the tofu into the rice cooker bowl.
There is no need to get rid of its water.

Beat the tofu with a whisk.

Add milk, eggs and sugar.

Beat until you obtain a smooth mixture.

Pour in the hot cake mix and mix well.
Last add vanilla essence and mix.

Set the steamer on, close and switch on.

Prick it with a wooden toothpick or a long and thin wooden pick.
If it comes out clean the cake is ready. If not cook again for a few minutes.

You should be able to easily take it out!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Cakes, 美食, Dessert, 静岡県, 静岡美食, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes

Tea Chiffon Cake Steamed in Rice Cooker

January 23, 2014 dragonlife 6 Comments

Rice cookers come very handy when you want to make lighter cakes you can either eat hot, lukewarm or cold!

here is a simple recipe for a chiffon cake!

INGREDIENTS:

Eggs: 2
Egg whites: 2
White sugar: 40 g
Salad oil: 2 x tablespoons
Baking powder: 4 g
Flour: 4 x tablespoons
Black tea teabag: 1 (Darjheeling, Earl Grey or whatever your favorite tea!)

RECIPE:

Make 2 tablespoons of tea with teabag. The more concentrated, the better.
Warm up inside microwave oven.

Beat the egg whites with half of the sugar. Add the sugar in two steps.

Beat until you obtain solid meringue/beaten egg whites and sugar.

In another bowl the two whole eggs and the rest of the sugar.
Beat until the mixture becomes whitish.
Add the warm tea and salad oil and mix again.

Mix in 1/4 (one quarter) of the meringue/beaten whites) with a spatula.

Add flour and baking powder.
Mix gently with the spatula.

Having obtained a smooth mixture with no flour curd bits, add rest of meringue/beaten egg whites and mix quickly with the spatula.

Pour the mixture into the rice cooker basin. regulate the temperature a bit down and cook once.

Check if it is cooked to your liking with a wooden stick.
Actually it’s best to cook it twice!

Once cooled down serve it with a whipped cream of your choice.

Bear in mind that it tends to crumble easily so cut it with a very sharp knife!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Cakes, 美食, Design, Desserts, 静岡県, 静岡美食, 静岡市, 観光, 農業, Food, Food Health, Gastronomes, Gastronomic Photography, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Photography, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, Vegan, Vegan Cuisine, Vegan Dessert, vegetables, Vegetarian cuisine

Vegan Christmas Cakes & New Year Confectionery: Japanese Wagashi!

December 23, 2013 dragonlife Leave a comment

Pyramid-style Christmas Tree?

Here are some more suggestions for Christmas Cakes through re-published articles!
Have fun!

NOTE: I’m an unrepentant agnostic hedonist (and an omnivore to boot!), but since some of my vegan and vegetarain friends are Christian, I hope these pictures will inspire them!

Flowery Christmas!

What’s in Santa’s bag?

Bring your forks and knives!

Holy (Holly) Christmas!

For the toddlers!

Pity you have to eat it!

Definitely Japanese-style!

They almost look like sushi!

Elegant simplicity!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

レシピ, Cakes, 美食, Dessert, Desserts, 観光, 農業, Food, French Cuisine, French gastronomy, French Restaurant, Fruit Tart, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tart, Tourism

French Dessert: Apricot Tart at Caravin in Shizuoka City!

December 27, 2012 dragonlife Leave a comment

Service: very friendly if a bit shy.
Facilities and equipment: overall very clean. Beautiful washroom.
Prices: Reasonable
Strong points: Authentic French and European bistro gastronomy. Slow food. Excellent and reasonable wine list.

As i mentioned before, when it comes to cakes, I’m a sucker for any fruit tarts at any time of the day, even at breakfast or in the wee hours of the morning back from a drinking binge!
I’m practically scouring all the cake shops (very few to my liking unfortunately) and bistros/restaurants (with far better results!) in their search!

In winter you do have to do with what is available and when it comes to apricots only the preserved ones are left… Even so, Caravin in Shizuoka City, Aoi Ku somehow managed to create this little beauty to comfort me during my last visit!

Served warm with a dollop of home-made caramel ice-cream, what more can you ask for?
The marzipan is just perfect with the right light but satisfying bite and the taste is so simple and exquisite!

And I wouldn’t give the crusty border to anyone!

CARAVIN
Shizuoka City, Takajo, 2-25-17
Tel.: 054-246-3539
Opening hours: 16:00~24:00
Closed on Mondays
Cards OK

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Cafes, Cakes, 美食, Dessert, Desserts, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Vegan, Vegan Dessert, Vegetarian cuisine, Wagashi

Christmas Cake: Vegetarian & Vegan Japanese Wagashi/和菓子-Christmas Cakes Pictures

December 23, 2012 dragonlife 4 Comments

Pyramid-style Christmas Tree?

Here are some more suggestions for Christmas Cakes through re-published articles!
Have fun!

NOTE: I’m an unrepentant agnostic hedonist (and an omnivore to boot!), but since some of my vegan and vegetarain friends are Christian, I hope these pictures will inspire them!

Flowery Christmas!

What’s in Santa’s bag?

Bring your forks and knives!

Holy (Holly) Christmas!

For the toddlers!

Pity you have to eat it!

Definitely Japanese-style!

They almost look like sushi!

Elegant simplicity!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Cafes, Cakes, Chestnuts, 美食, Dessert, Desserts, 農業, Food, Gastronomes, Gastronomy, Green Tea, Japan, Japanese Gastronomy, Matcha, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Christmas Cake: Japanese Matcha Bavarois

December 22, 2012 dragonlife 3 Comments

I thought it might help my friends to re-publish some of the best Japanese cakes I have introduced before for suggestions for the coming Christmas!

This one is Japanese Matcha Bavarois!

Matcha/抹茶, an ingredient readily available here in Shizuoka, opens the door to so many ideas as it can included in almost all cakes.
Moreover, its green colour is an extra attraction that is difficult to resist!
Here is the recipe for a cake that marries western and eastern traditions!
Just think of alternative decorations fro Christmas! ( a Green Christmas?)

INGREDIENTS: For a 21 cm diameter mold (can be adapted to square molds or individual molds)

-Sponge Cake:
Eggs: 3 large
Sugar: 70 g
All purpose flour: 40 g
Matcha powder: 1 tablespoon
Butter (unsalted): 25 g

-Bavarois:
Milk: 200ml
Fresh cream (vegetal): 200 ml
Egg whites: 3
Sugar: 50 g
Gelatin: 5 g
Matcha powder: 1 tablespoon
Water (to dissolve matcha powder): 5 tablespoons
Matcha liqueur (optional, but try and find it or replace with something else according to taste!): a little

-Decoration jelly (nappage):
Matcha powder: 2 tablespoons
Gelatin: 5 g
Sugar: 40 g
Water: 250 ml

Supplementary decoration (optional):
Chestnuts (cooked)
Black beans (cooked)
Candied mint leaves

RECIPE:

-Sponge Cake:
Separate the whites and yolks of the eggs, beat the yolks until thick and lemon colored, add the sugar gradually.
Mix matcha powder and sifted flour. Mix in butter by hand (with the tips of your fingers). Add egg yolks and sugar and mix well. Cut and fold in the stiffly beaten egg white.
Bake in an ungreased pan in a very moderate oven.
Bake until the cake is puffed, has lost its shine, and springs back when gently pressed.
Let cool completely and trim off to shape of the cake mold.
Line the cake mold with a layer of sponge cake.

-Bavarois:
Soften jelly in cold water or dissolve it depending on type.
Whisk the the egg whites thick and hard with sugar.
Bring the milk and fresh cream to boil.
Switch off fire.
Add matcha powder and matcha liqueur and mix well.
Let cool completely. Add and mix in gelatin.
Fold in egg whites.
Pour the bavarois over the sponge cake and leave in refrigerator overnight.

-Decoration jelly:
Soften gelatin or dissolve in a little water.
In a pan pour in water, matcha powder, sugar and heat to dissolve sugar. Switch off fire and add gelatin. Mix weel.
Wait until it has cooled off completely.
Take cake out of refrigerator and pour jelly all over.
Put back in refrigerator and leave it until it has properly settled.

Decorate further with chestnuts, candied mint leaves and black beans.

That is how it would look once cut.

The same as an individual cake!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Tofu & Vegetable Juice Cake

April 25, 2010 dragonlife 3 Comments

The great thing about tofu is that you can devise simple and yummy food with few ingredients and little money!

Here is a simple recipe for a healthy cake for adults and children”

Tofu & Vegetable Juice Cake!

INGREDIENTS: For an 18 cm wide mold

-Real 100% vegetable juice: 400 g
-Tofu (Silk tofu): 300 g
-Sugar: 50~80 g
-All-purpose flour: 100 g
-Eggs: 2

RECIPE:

-Pre-heat oven to 180 degrees Celsius

-Line the mold with an oven baking paper sheet.

-Drop the vegetable juice, tofu, sugar and eggs in a food processor. Mix until smooth.
Add flower and mix again until smooth.

-Pour the lot into the oven mold and bake at 180 degrees Celsius for 30~40 minutes.

-Let cool completely.

-Take out the mold and place on a serving dish. Chill it properly inside the refrigerator.

-Cut to size and serve.

-Decorate it with chatilly (beaten cream) cream.

-You can experiment with the taste with liqueurs and so on!

Easy, ain’t it?

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Vegan Tofu Fruit Cake

April 22, 2010 dragonlife Leave a comment

If you have tofu and flour on hand, you do not need eggs or milk to make a tasty cake!

INGREDIENTS: For a pound cake-sized mold

-Tofu: 120 g
-Maple syrup: 80 g
-Oil: 20 g
-Cake flour: 100 g (wheat flour allergics could use another type of flour or rice flour)
-Baking soda: 2cc/ml
-Walnutes: 50 g
-Dried prunes: 50 g

RECIPE:

-Let rest the tofu over a plate with small holes or a strainer (“Zaru” in Japanese) for at least 10 minutes to get rid of some water.
Drop into a bowl. Add the maple syrup and oil. Mix well with a hand mixer.

-Thieve the flour and baking soda over the tofu. Add the (cut for size if needed) walnuts and prunes. Mix well with a spatula.

-Line a mold with baking paper.
Pour in the cake mixture.
Bake at 180 degrees Celsius for 30 minutes.

NOTES:

-One can use sweet potatoes instead of the dried fruit. Cook them in microwave until soft first.
One can use apple sauce/jam instead of maple syrup.
Some jellied orange peels could alos add a nice finishing note!

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Traditional Japanese Cake-Dorayaki: The Basics

November 10, 2009 dragonlife 8 Comments

DORAYAKI-1

Dorayaki, a traditional Japanese cake which combines many traditions and gastronomies has been a delicacy for such a long time in this country that it has expanded to the point of crossing all seas and oceans.

This posting is only a summary of common knowledge but I hope it will help many to understand the delicacy and make it themselves for the pleasure of all, adults and children alike!

I will eventually post a basic recipe for it!

DORAYAKI-2

Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き) is a type of Japanese confection which consists of two small pancake-like patties made from castella wrapped around a filling of sweet red bean paste (anko/餡子).
Incidentally Castella (カステラ, Kasutera) is a popular Japanese sponge cake made of sugar, flour, eggs, and starch syrup, very common at festivals and as a street food.
Now a specialty of Nagasaki, the cake was brought by way of Portuguese merchants in the 16th century.

It originally only had one layer, and the current shape was invented in 1914 by the Ueno Usagiya.
In Japanese, dora (銅鑼) means “gong”, and because of the simililarity of the shapes, this is probably the origin of the name of the sweet.
Legend has it that the first Dorayaki were made when a samurai named Benkei forgot his gong (dora) upon leaving a farmer’s home where he was hiding and the farmer subsuquently used the gong to fry the pancakes, thus the name Dorayaki.

In Kansai area, such as Osaka or Nara, this sweet is often called mikasa（三笠）. The word originally means triple straw hat, but also an alternative name of Mount Wakakusa, a low hill with gentle slope located in Nara. Many local people picture the shape of this hill while eating a mikasa. In Nara, a larger mikasa of about 30 cm in diameter is famous.

DORAYAKI-3

Probably thanks to the French Macarons vogue, modern dorayaki also come in various colours, with the bean paste, usually made of red bean paste and sometimes of white bean paste, replaced with creams of many colours.

DORAYAKI-4

Here in Shizuoka Prefecture which produces half of all Japanese green tea, they make dorayaki with matcha (抹茶) tea, both in the castella and in cream combined with the anko/bean paste!

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Matcha Tofu Muffins

November 7, 2009 dragonlife 4 Comments

MATCHA-TOFU-MUFFIN

Tofu and Matcha tea are considered for good reasons as health food here in Japan.
They can also be combinedinto a very European/American style cake: Muffins!

INGREDIENTS: For about 6 muffins

-Tofu (kinu tofu): 150 g (no need to press waterout)
-Egg: 1
-Wheat (use one of your preference): 4 tablespoons
-Cornstarch: 2 tablespoons
-Cream powder: 2 tablespoons
-Sugar: 3 tablespoons
-Matcha tea powder: one and a half tablespoons
-Butter: 15 g
-Baking powder: 1 teaspoon

RECIPE:

-Melt butter inside microwave oven.
Take out and pre-heat oven to 180 degrees Celsius

-Drop all ingredients inside a food processor and process until you obtain a smooth mixture.

-Fill muffin cups with mixture up to nine tenths height.
(Pouring the whole lot in an oiled/buttered pound cake mold is fine, too)

-Bake at 180 degrees Celsius for 25 minutes (Check colour as all ovens have their own “character”)

-Let them cool completely.
If you don’t eat them at once, wrap them in cellophane paper and leave inside refrigerator or in a very dry box.

Best enjoyed with tea? LOL

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Baked Tofu Cheese Cake

November 6, 2009 dragonlife 8 Comments

BAKED-TOFU-CHEESE-CAKE

One way to lighten your cheese cake and invest into a new taste is to introduce tofu!

Here is a simple recipe that will please anyone woorying about unwanted calories:
Baked Tofu Cheese Cake!

INGREDIENTS:

-Cream Cheese (Philadelphia): 230 g
-Tofu (kinu tofu): 200g (before pressing water out)
-Sugar: 70g (of your choice)
-Eggs: 2
-Vanilla bean pod: 1 (small) (if not available use vanilla essence)
-Soy milk: a little
-Flour: 2 tablespoons (flour of any kind is fine)
-Cornstarch: 1 tablespoon
-Biscuits (crushed to form a solid base under the cheese cake/optional)

RECIPE:

-Line the bottom of a oven cake mold with a layer of crushed biscuit.
You may do without it but it will help absorb excess water from tofu.

-Soften cream cheese to room temperature (you may warm it a bit inside a microwave oven) and mix with sugar.

-Once the cheese and sugar misture has become smooth, add the tofu by crushing it between your palms, addd the whole eggs and mix well with an eletric whisker until you obtain a smooth mixture.

-Cut the vanilla bean lengthwise and extract the inside (or use vanilla essence), mix it with some soy milk and add to the mixture. Mix well.

-The last three steps may be done with a food processor, but mixing all ingredients one by one give you a “right feel”!

-Pour the mixture inside the mold over the biscuit layer and flatten the surface with a spatula.

-Preheat oven to 180 degrees Celsius. Bake for 50 minutes r until you have obtained the right colour and a raising mound in the middle.

-If the colour even then is too white, raise temperature to 200 degrees Celsius and bake for 10 more minutes.

-Let cake completely cool down.
Only then may you take it out of its mold and leave it inside the refrigerator overnight before eating it.

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French Dessert Combination at Gentil (’09/09/25)

September 26, 2009 dragonlife Leave a comment

GENTIL-09-25-1

Last night, after we visited Sushi Ko in Shizuoka City, we went to Gentil, the oldest French restaurant in town for cheese (report coming next) and dessert.

The chef at Gentil has just changed and the style is different, but very modern in approach as demonstrated by the combination dessert we were served:

From left to right:
-Caramel ice-cream
-Kabocha/Japanese Pumpkin Creme Brulee
-Fresh kaki/persimmon (my first this year!)
-Banana Cake
-Cassis Sorbet

Definitely extravagant!

Restaurant Gentil
Address:420-0031 Shizuoka Shi, Gofuku-cho, 2-9-1, Gennan Kairaku building, 2F
Tel.: 054-2547655 (Reservations advisable)
Fax: 054-2210509
Opening hours: 12:00~14:00, 18:00~last orders for meals at 21:30. Bar time 18:00~23:30. Closed on Mondays.
Credit cards OK
Homepage　(Japanese)

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ABONDANCE’S CLASSIC CAKES (4): ELEGANCE

May 11, 2009 dragonlife 2 Comments

ELEGANCE2

My Good French friend in Hamamatsu City is very busy: His message was very laconic this time. LOL

“Robert
Voici ” Élégance” un gâteau au chocolat , lait et noir 70% avec un biscuit chocolat sans farine…très léger et plein de saveur.
Au plaisir…
Bernard”

“Here is “Elegance”, a chocolate cake, milk, and a 70% black cocolate.
On top of a biscuit. No flour used. Very light and full of flavour”.

He forgot to mention the small macarons!

Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage

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French Cake: Tourteau Fromager

April 27, 2009 dragonlife 4 Comments

tourteau-1

Following a discussion with my good Foodbuzz Friend, Jennifer Razon, about the Tourteau Fromager Cheese cake mentiond on my last posting on French Gastronomy on Stamps (No 20: Poitou-Charente), I decided it was best to introduce the recipe (with the help of Wikipedia) for all our friends’ benefit!

tourteau-2

Tourteau Froamger is an ancient French regional Pastry/cake from Poitou Region, not to be confused with “tourtons”, which are mountain cakes.

Ingredients:

-Very fresh cheese (in Poitou it is fresh goat cheese, just out of the dairy. Similar to Fromage blanc. Goat cheese is best, but mixed with Cow cheese is fine, too. Cow’s fromage blanc is fine, too!): 200 g
-Sugar: 150 g
-Flour: 50 g
-Egg yolks: 4
-Yeast: 1 teaspoon
-Bitter Almond (amande amère) extracr: a few drops
-Beaten egg whites: 4
-Pâte brisée

tourteau-3

Pate Brisee recipe (Shortcrust pastry recipe):
Ingrédients
Flour: 200 g
Butter: 125 g
Sugar: 100 g
Oil: 20 cc
Water: 200 cc
Alt: a pinch

Pour the flour into a large bowl and “dig a well” in the center.
Pur oil in well.
Add butter (the butter is soft, never melted!).
Add Sugar and salt.
Knead the whole as to form a ball.
Spread on oven paper inside cake dish.
Cook in oven until hard enough.
Take out and let cool completely.

Utensil:
Use a high and round Mold made of metal.

Recipe:

Mix cheese and sugar. Once the mixture is homogeonous (regular), add eggs and the flour/yeast mixture.
Pour inside Pate Brisee/Shortcrust pastry and let rest for a couple of hours.

Then cook for 1 hour (mderate) or 45 minutes at 180 Celsius degrees (hot).
Once cooked, the cake appears as seared black outside, but this is only a thin layer over a soft body. It will protect your cake for a good deal of time.
The French eat it as it is, but you might want to scrape the black ayer away.

All traditional recipes are slightly ifferent from home to home. This is an example you can work on!

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Lemon Cointreau Souffle

November 20, 2008 dragonlife 5 Comments

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Here is another kind of Souffle, sweet this time!
It is easier than it sounds! You might have to keep the kids off it, though (LOL)

Ingredients (for 4 people):
Almond powder: 50g
Sugar: 100g (+ 30g for coating inside of molds)
Flour: 50g
Milk: 250cc
Butter: 50g (+ 20g for coating inside of molds)
Cointreau (or orange liqueur)
Eggs: 4
Lemon (clean!): 1
Glazing sugar
Salt

Recipe:

Coat insides of molds of 4 small souffle molds with butter and then sugar.
Preheat the oven at 6 (180 degrees Celsius).
Grate the lemon skin and press out the juice. Put aside.
Separate egg yolks from whites.
In a saucepan, on a small fire, melt butter, mix on flour and cook, stirring gently all the time for 2 minutes, making sure the colour does not change.
Add milk and mix on a stronger fire until thick.
Take off fire. Add sugar, almond powder, grated lemon skin, lemon juice and Cointreau and the the egg yolks one by one and mix well.
Beat the whites with a pinch of salt until very firm. Fold the whites in the mixture delicately. Pour mixture inside molds up to their rims.
Cook for 20 minutes.
Take out of the oven, sprinkle with glazing sugar and serve at once.