Baking

Lychnarakia:
Cretan traditional sweet kalitsounia of Easter

 

One of the most popular sweets in my island Crete. You can not come to Crete and not try kalitsounia. Is eminently sweet of Easter.

There are many species according kalitsounia region. Sweet kalitsounia are made using sweet cheese – mizithra( looks like ricotta ) and there are two types: the lychnarakia that will make it today and anevata. The first are faster in their manufacture because they have no time-consuming process as you will see once you get used to making the pleats is a breeze. Anevata are more troublesome, not from the standpoint of preparation, but as the saying their name is climb that must wait for the dough to rise.

On the other side of Crete, Chania found salty kalitsounia, which are grasses and are either in the oven or fried, like chortopitakia.

 


 

SERVES:
27 PIECES

PREPARATION TIME:
30 MINUTES

COOKING TIME:
25 MINUTES

TOTAL TIME:
55 MINUTES

 

INGREDIENTS

For the filling:

  • 500 g. sweet cheese mizithra (Cretan version of ricotta cheese), well drained
  • 2 Tbsp. full of sugar
  • ½ egg, beaten (hit it and use half for the filling and the other half spread kalitsounia)

For the dough:

  • 63 g. butter at room temperature
  • 125 g. sugar
  • 1 egg
  • 62 ml of milk
  • ½ vanilla
  • 10g, baking powder
  • 375 g. soft flour
  • ½ egg, beaten
  • cinnamon for garnish

 

DIRECTIONS

  1. The cheese must have drain well 2-3 days earlier after they put over toast with paper towels, the lid and keep in the refrigerator.

  2. To fix the filling melt the cheese with a fork and add the sugar and egg and stir the mixture.
  3. For the dough beat butter fluffy, add the sugar, egg, milk and vanilla. If you use a mixer, chop and put the dough accessory. After I mix the baking powder with the flour, and hurl it gradually into the bowl and incorporate until the dough does not stick now in the hands.
  4. I continue kneading on a floured surface and after get a small dose of the dough each time I open a one sheet for each kalitsounia. With a rolling pin open the dough to a thickness of about 2 mm and a cup stalemate or a glass diameter of about 8-9 cm cut the sheet round.
  5. I take it in my hand and with a spreading knife (with round tip) I stretch in the middle of about a Tbsp. the filling of cheese. I spread the filling pyramid forming a knoll in the middle and turning off towards the edges.
  6. I begin to create the pleats pressing with my two fingers the dough toward the center of kalitsounia. I continue with the next, creating a total of 7-8 pleats on each kalitsounia.
  7. The place on parchment paper on the baking sheet, leaving 3 cm apart because it will "stretch out." With a teaspoon smear gently with a little beaten egg over cheese that looks and sprinkle with cinnamon.
  8. Bake in a preheated oven at 180 * C, raising and lowering the trays in the oven after 15 minutes.
  9. Remove from the oven and leave to cool completely.

ENJOY!

 

Tips:
- Store in tightly sealed box in the refrigerator.
- I can store them in the freezer.
- Where to take off from the refrigerator or freezer to become again the crisp dough put them in the oven, air for 5 minutes at 180 * C.


EASY QUICHE LORRAINE

 

From France come the quiche we love. There are infinite variations of the filling, with vegetables, cheese and more.

This that I make today, is very easy to prepare, does not need precooking the base and isn’ t made with butter. The flavor is rich with cheese, spicy from bacon and creamy tomato adds flavor and moisture at the end.

When you make it for the first time definitely will remake it soon. Perfect to accompany a meal, ideal for buffets and parties.

 


 

SERVES:
8 – 10

PREPARATION TIME:
35 MINUTES

COOKING TIME:
50 - 60 MINUTES

WAITING TIME:
20 - 30 MINUTES

TOTAL TIME:
1 HOUR & 30 MINUTES

INGREDIENTS

For the base (35 cm.):

  • 90 ml olive oil
  • 1 egg, at room temperature
  • 90 ml milk, at room temperature
  • 1 pinch of salt
  • 1 teaspoon baking powder
  • 300 g. about flour, all-purpose

For the filling:

  • 140 g. emmental cheese, grated
  • 140 g. cheddar cheese, grated
  • 140 g. gouda cheese, grated
  • 3 slices bacon, cut into cubes
  • 5 slices ham, cut into cubes
  • 2 eggs
  • 250 ml cream
  • 4 tomato slices, finely chopped

 

DIRΕCTIONS

  1. In a bowl mix the flour with the baking powder.
  2. In another large bowl hurl all liquid ingredients, egg, olive oil, milk, salt and mix. Gradually add the flour, until dough that is molded (may need a little less or more quantity, it depends on the flour).
  3. I open the dough on a floured surface and convey a round baking dish or tart pan with removable bottom if you want to get out afterwards.
  4. Press with fingers the dough to stick well to the tart pan with a knife or pastry wheel cut around as much excess outside the walls. Cover with membrane and put in the fridge for 20-30 minutes, until you prepare the filling.
  5. To fix the filling into a large bowl put all the grated cheese, chopped bacon and ham mixing them.
  6. In a bowl, mix well the eggs with the cream.
  7. I cut a tomato into thin slices.
  8. I take off the base of the refrigerator, remove the membrane and with fork hole. I drop cheeses - bacon, embellish the tomato slices on top and finally the whole splash all over the egg mixture - cream.
  9. Bake in preheated oven at 180 * C in resistors for 50-60 minutes, putting the quiche Lorraine in the lower rack.
  10. I take leave to cool slightly and cut into pieces. Served both warm and cold.

ENJOY!


CHRISTMAS CAKE WITH CHOCOLATE, SPICES AND DRIED FRUITS

 

These days we have the mood for sweet flavors to accompany coffee and put us in the festive mood. When waiting for friends at home or even when we want to chill out, beside the fireplace watching our favorite movie, without wasting much time, we can prepare this easy Christmas cake.

 

 

Chocolate, moist interior, full of raisins and prunes matching incomparable with sweet spices of cinnamon, ginger and nutmeg.

Sweeten us spreading throughout the house smells.

 

 

 

SERVES:
12 - 16

PREPARATION TIME:
15 MINUTES

COOKING TIME:
50 - 60 MINUTES

TOTAL TIME:
1 HOUR & 15 MINUTES

 

 

INGREDIENTS

  • 500 g. flour, soft
  • 42 g. cocoa powder
  • 2 Tbsp baking powder
  • 1 pinch of salt
  • 1 Tbsp cinnamon powder
  • 1 tsp ginger powder
  • ¼ tsp nutmeg powder
  • 2 eggs
  • 400 g. sugar
  • 240 ml vegetable oil
  • 600 ml milk
  • 120 g. raisins
  • 150 g. prunes, chopped
  • 80 g. dark chocolate, chopped
  • icing sugar for dusting (optional)

For the glaze:

  • 115 g. dark chocolate, chopped
  • ½ tsp Salt
  • 120 ml sour cream

 

DIRΕCTIONS

  1. In a large bowl sift the flour, baking powder, nutmeg, ginger, cocoa, cinnamon, salt and stir well.
  2. In mixer bowl, beat the eggs and sugar together until fluffy and take a yellow pastel color. Then add the vegetable oil.
  3. I keep throwing flour alternately with milk, beginning and ending with flour.
  4. Fill with the chopped chocolate, raisins and prunes after the last two I have mixed with 1 teaspoon of flour.
  5. Mix last gently with mariz and I throw the mixture into a buttered and floured mold 25 cm.
  6. Bake in preheated oven at 180 * C in resistors for 50-60 minutes.
  7. Leave to cool on a rack located on baking sheet with parchment paper underneath.
  8. Brew putting chocolate glaze in a bowl of chocolate with salt and add the hot cream. Let one minutes to warm up the chocolate and then gently stir to homogenize the ganache.
  9. Let it cool a little, to become more thick. Then this splash all over the cake.
  10. When all cool Garnish with a little sifted icing sugar.

ENJOY!


CHOCOLATE CHRISTMAS COOKIES

 

Favorite chocolate butter cookies, easy to make the festive days to come along with our children. With cookie cutters can give Christmas shapes or even round. We can make earlier and store them in an airtight box.

 

 

Buttery flavor when the bite, inside are soft, air and elasticity. The secret lies in baking and flour. Depending of the thickness and size of each cookie placed in the trays to bake careful not crisp. When removing from the oven exterior soft pressing with our finger, and the cold tightening. Even at the opening of dough try to add as little as possible flour not to shake the mixture.

Do not forget the New Year's Eve, to put next to the fireplace or on the Christmas tree, a few cookies on a plate with a glass of milk to treat Santa Claus who will bring us the gifts!


 

SERVES:
20 reideers

PREPARATION TIME:
20 MINUTES

WAITING TIME:
30 MINUTES

COOKING TIME:
8 - 10 MINUTES

TOTAL TIME:
30 MINUTES

 

 

INGREDIENTS

  • 225 g. butter, cut into small cubes, at room temperature
  • 230 g. sugar
  • 1 egg, at room temperature
  • 1 vanillin (dust) or ½ teaspoon of vanilla extract
  • 160 g. soft flour
  • 70 g. cocoa powder
  • ½ teaspoon of  baking powder

 

DIRΕCTIONS

  1. In a bowl mix flour, cocoa and baking powder.
  2. In high speed I check the mixer bowl butter fluffy. Then add sugar gradually, once incorporated throw the egg and vanillin.
  3. Reduce speed gradually adding flour. I stop once the mixture is homogeneous.
  4. I cover with cling film and put the dough in the refrigerator to rest for 20-30 minutes.
  5. In flour surface portions I spread the dough, flour as little as I can and from the upper side and with a rolling pin to open to a thickness of 3 mm. approx. With a cookie cutter in the flour and then cutting off one by one the biscuits carefully and putting them on parchment paper in pan.
  6. Bake in preheated oven at 180 degrees Celsius in resistors for about 10 minutes (watch may want 1-2 minutes less or more).
  7. When I take out of the oven is still soft outside, leave 10 minutes to cool, then remove and with a brush carefully fortunes flour that is left on them.
  8. Keep them in an airtight box.

ENJOY!


SWEET AND SOUR RICOTTA FILO PARCEL (BOUGATSA)

 

Every place in Greece has its own bougatsa and all are wonderful because their basic elements remain the same. The crisp buttery crust join them with sugar and cinnamon aside to surge rich filling can consist of either cream or cheese that makes it more special.

 

 

Here in Heraklion shops which sell them at the most prominent city in the central square of Lions. They stores that carry many years of history and famous chefs from around the world have visited. A tradition wants to try this sweet when it enters the new year, the morning after clubbing all gather at the center to procure and filled with stalls that sell them, because the demand is great. Even the national celebrations after the parade go all the known shops to enjoy them.

Very easy to prepare worth a try. I fill it with xinomyzithra cheese mixed with béchamel in a crunchy leaf folder from above fills the granulated sugar and cinnamon adding aroma and flavor.

 


 

SERVES:
4

PREPARATION TIME:
20 MINUTES

COOKING TIME:
30 MINUTES

TOTAL TIME:
50 MINUTES

 

INGREDIENTS

  • 4 pastry sheets of baklava
  • 80-100 g. butter, melted
  • 200g. sour xinomizithra cheese
  • sugar, for sprinkling (optional)
  • cinnamon for sprinkling (optional)

For the béchamel:

  • 2 tablespoons of butter
  • 27g. flour
  • 250 ml milk, lukewarm

 

DIRΕCTIONS

  1. To fix the sauce I put in a saucepan melt the butter over medium heat. Once warm throw the flour and whisk to stir constantly to dissolve and become a thick cream. Leave for about 5 minutes, stirring continuously until cooked flour and darken its color.
  2. Then remove from heat, let cool slightly and add the warm milk, stirring with wire. Return to the heat until tight and make the béchamel creamy.
  3. Remove from heat and pour the xinomizithra cheese through integrating it with the béchamel.
  4. In smooth surface suffuse the first sheet baklava, butter it (with melted butter) with a brush well, I place over the second sheet, butter it again, the same with the third card. The fourth sheet butter half, fold it in half again butter half and replicate in the middle.
  5. I put in the middle, above the three sheets again butter the surface and there I spread the mixture of cheese.
  6. I stretch the right edge of the sheets to the filling, and so the left side butter their surface. Close the top and bottom of the sheets towards the filling, like envelope and I spread butter.
  7. The upset on a baking pan with butter spend the top and bake in a preheated oven at 180 degrees Celsius in resistors. Place in the lower grill pan and leave for 25-30 minutes to get a golden color sheet.
  8. Remove from oven and let cool 10 minutes. With a spatula to transfer onto cutting board and sharp knife to cut crosswise in half, creating four portions.
  9. I cut each portion into four horizontal and four vertical sections and pass the plate with a spatula. Finally sprinkle with granulated sugar and cinnamon. 

ENJOY!


SPICY GIANTS WITH SAUSAGE IN THE OVEN

 

Hearty, healthy, classic Greek food perfect for cold winter days we expect. The giants are a legume little misunderstood, many do not like but with proper sauce become juicy and tasty.

This recipe with red spicy sauce and olive oil, soften in the oven and red pepper adds this spicy character. The sausage distributes smoked aroma throughout the food made even passionate meat eaters to worship.

 

 

A food that participate in the contest BEST FOOD BLOG AWARDS organized by ΒΗMAgourmet. Paxxi chosen in predominantly blogs in the category «Best Family Food». With selected quality products from AB Basilopoulos which supported the contest. The public is proactive and their vote would bring favorite food blogger, so those who want, can vote support our efforts HERE with their vote.

 

 


 

SERVES:
6

PREPARATION TIME:
55 MINUTES

COOKING TIME:
40 MINUTES

TOTAL TIME:
1 HOUR & 35 MINUTES

 

INGREDIENTS

  • 500 g. beans Western Macedonia elephants giants (AB near the Greek Earth)
  • 3 carrots, sliced
  • 250 g. sausages, sliced
  • 5 (400 g.) medium tomatoes, diced
  • 1 tsn tomato paste
  • 1 small onion, chopped
  • 1 garlic clove, finely chopped
  • salt
  • ¼ pepper
  • 1 tsp oregano
  • 1 red chili pepper
  • 1 piece celery, chopped
  • 240 ml extra virgin olive oil Kalamata (AB near the Greek Earth)

 

DIRΕCTIONS

  1. From last night I put in a large bowl giants along with the chopped carrots with water to cover the 3 cm to swell.
  2. In a pressure cooker skillet with a slotted spoon throw beans, recap with water to cover 5 cm. I leave to boil at high temperature and just start whistling, lower temperature and leave for 25-30 minutes.
  3. However mince all my ingredients in a pan, sauté the sausage for 2-3 minutes and remove on a plate.
  4. In a medium saucepan hurl 4 tablespoons olive oil, saute for one minute onion for another one minute garlic, then add the tomatoes, salt, pepper, oregano. Boring chili peppers with a toothpick to put in, continue adding the tomato paste after first dissolve in 60 ml water. Finally fill with chopped celery and simmer the sauce for about 20 minutes until cooked tomato.
  5. The giants and the sauce is almost ready together. Drain the beans, put them in an ovenproof dish and sprinkle with 120 ml (1/2 cup) olive oil. Mix and add the sauce after I first removed the red pepper. Throw other 60 ml (¼ cup) olive oil mixed well all the food and cover with foil.
  6. Bake in preheated oven at 200 degrees for 25-30 minutes. Remove the foil and let it take color and soften for another 10-15 minutes.
  7. Serve immediately accompanied with fresh bread, feta cheese and cabbage - carrot salad.

ENJOY!


CLASSIC OLIVEOIL AND SESAME BISCUITS

 

The most famous crunchy biscuits for years, with lots of sesame and oil. Perfect to accompany our coffee or milk made even better when we dive into the drink.

 

 

So good for our body with olive oil and sesame, appeal to all ages and is easy to take with us to enjoy at work or at school for kids. Eaten all day and when you eat the first is difficult to stop. Therefore the dose make many, you do not do the mistake to make less because will regret it later.

 


 

SERVES:
120 PIECES

PREPARATION TIME:
50 MINUTES

COOKING TIME:
1 HOURS & 40 MINUTES

TOTAL TIME:
2 HOURS & 30 MINUTES

 

INGREDIENTS

  • 360 ml olive oil
  • 400g sugar
  • zest of one lemon
  • 120 ml natural orange juice
  • 120 ml alisiva boiled, cold (with 1 tablespoon ash)
  • 40 ml brandy or raki
  • 1 tablespoon Cinnamon powder
  • ¼ teaspoon clove powder
  • ½ teaspoon ammonia
  • ½ teaspoon baking soda
  • 600 g. (approximately) soft flour
  • 400 g. sesame

 

DIRΕCTIONS

  1. I put the sesame seeds in a colander and wash 2-3 times with plenty of water. The wring well, spread on a kitchen towel (old why lubricated) and cover with it.
  2. I make alisiva by putting a pan double the amount of water and dissolving means 1 tablespoon clean ashes (originating from wood without chemical). Just boil the mixture for 1 minute, remove from heat and having leave 10-15 minutes 'sit' ashes at the bottom, slowly get the top of the liquid into another bowl, leaving the pot ash and a portion of the liquid. I leave it to cool completely and then with a strainer that means I put cotton strain again the liquid into another container and have ready the alisiva.
  3. In a large bowl mix olive oil, sugar, raki, alisiva, lemon zest, cinnamon and cloves. Split orange juice in two equal parts, to one dissolve the ammonia and throw in the big bowl and the other dissolve soda and add it and the bowl.
  4. Mix well the ingredients by hand and gradually throw the flour until a dough that does not stick in my hands. I lay in the bowl, cover with a film and leave in the fridge to rest for half an hour.
  5. When I remove it from the refrigerator, I get a bit of the dough at a time (18gr) make a little ball and open a stick length of about 10 cm. Then I roll the stick on the sesame seeds to stick well and put the pan on greaseproof paper.
  6. Baking the pans in pairs in a preheated oven in air at 1800 C for 25 - 30 minutes, to darken the color. After that period Remove from the oven, leave to cool 2 minutes and put in onto rack to cool completely.
  7. Eaten cold and I keep in tightly closed box.

ENJOY!


ORZO WITH SHRIMRP FULL OF SEA

 

The ideal time for this full of sea food. The pasta takes the flavor of the Aegean shrimp that may fall short in size but their taste can not reach any other.

Now that fresh shrimps are abundant, mix with pasta and red sauce that makes adding juicy aromas of the food.

The baking makes the ingredients unite cheese melt lazily above them.

 

 

ORZO WITH SHRIMRP FULL OF SEA

ORZO WITH SHRIMRP FULL OF SEA

 

SERVES:
8

PREPARATION TIME:
2 HOURS

COOKING TIME:
30 MINUTES

TOTAL TIME:
2 HOURS & 30 MINUTES

 

INGREDIENTS

  • 1.200 g. fresh shrimps
  • 600 g orzo
  • 4 tomatoes, ripe, grated
  • 100 ml white wine
  • vegetable broth powder
  • ½ teaspoon tomato paste
  • 240 ml olive oil
  • 1 clove garlic
  • 1 tablespoon ginger, grated
  • 1 leek, chopped
  • 1 onion, finely chopped
  • 1 small onion, cut into thinly sliced
  • 60 g. dry anthotyros cheese, grated
  • 60 g. reggato cheese, grated
  • salt
  • ½ teaspoon pepper

 

DIRΕCTIONS

  1. Wash shrimp 2 to 3 times with plenty of running water and clean. Pick 10 to 15 shrimp, larger and put on a plate. Chip off the rest of the shrimp and keep their heads. When chip off all the juice that will drain from the strainer, hold after the strained juices.
  2. In a small pan put 100 ml olive oil and when it warmed up, throw the heads from the shrimps and sauté over high heat, stirring and pressing heads with a fork, to make their taste for 7 minutes. Blow out with white wine and after passing two minutes to have the alcohol evaporates, pour ½ teaspoon of Vegetable broth powder and juice of the drained shrimp. Add 120 ml water and 2 tablespoons oil yet. I still press them on other 7 -8 minutes.
  3. Remove the pan from the heat, drain heads and hold their juice.
  4. Scrape the grated tomatoes, mince the leek, onion, ginger, garlic and sliced the small onion.
  5. I put to fire a large pan with 100 ml of olive oil, just warm throw the gross raw shrimps and saute, both sides for 1.5 to 2 minutes total, until they change color. Pull them out with a slotted spoon to a plate.
  6. Now I throw in the pan the peeled shrimp stirring occasionally for 1.5 to 2 minutes, and the doff them on a plate.
  7. Increase heat in the same pan put the leeks, onions, garlic, ginger and ½ teaspoon vegetable broth powder. Let soften the onions and mix the paste after the diced tomatoes and add to them with the juice from the heads of the shrimps, salt and pepper. Let the sauce boil for 20 minutes. 1.5 to 2 minutes before it is ready I throw the peeled shrimps and cooked them. If during the boiling sauce lose a lot of fluids and tends to dry add a little water.
  8. While boiling the sauce put the orzo in boiling water after I throw salt and ½ teaspoon of vegetable broth powder. I leave to be al dente tight not fully cooked. Drain the water, them back in the pot with ½ tablespoon of olive oil.
  9. Once the sauce is ready, put it into the pot with the orzo and stir well to mix the ingredients. I throw the mixture into baking dish or ovenproof - clay pot, garnish with gross shrimp and sprinkle cheese, reggato and athotyro.
  10. I cover the baking dish with a foil and bake in preheated oven at resistance at 180 degrees Celsius for 15 minutes.
  11. Remove from oven let stand 10 minutes and serve.

ENJOY!


SPINACH PIE WITH TRADITIONAL HANDMADE DOUGH

 

Each region has its own recipe pie, because in Greece we love green pies very much. Each one is unique and with different dough.

Ms. Rebecca asked to make  one with homemade dough and of course I could’ t refuse! A pie filled with many herbs and feta cheese crumbled in, that appears when you break the crisp dough which containing it.

The dough is handmade but do not be afraid is quick and easy to knead and handle.

We can have prepared earlier the greens and put them in the freeze so when we want to make the pie, just make the dough.

It is an excellent brunch for children at school and for us at work, can easily have with us a piece.

 

 

SERVES:
12

PREPARATION TIME:
30 MINUTES

WAITING TIME:
10 MIΝUTES

COOKING TIME:
1 HOUR & 30 MINUTES

TOTAL TIME:
2 HOURS (WITHOUT WAITING)

 

INGREDIENTS (OVEN DISH 30 CM)

  • 800 g. fresh spinach, well washed and cleaned
  • 2 leeks
  • 1 bunch dill
  • 1 bunch parsley
  • 1 large onion
  • 250 g. slice
  • 2-3 tablespoons olive oil
  • salt
  • ½ teaspoon pepper
  • 1 ½ teaspoon curry
  • 2 large or 3 medium eggs
  • linseed or sesame or poppy seeds, for sprinkling (optional)

For the dough:

  • 180 ml olive oil
  • 240 ml water
  • 1 large pinch of salt
  • 1 teaspoon baking powder
  • 550 g. flour for all uses

 

DIRΕCTIONS

  1. Wash and drain well all vegetables.
  2. Scour and cut into large pieces the spinach. In a large pot put 3 cm of water when it boils put in spinach. Close the lid to "sit" spinach with vapors, stir once and in three minutes drains it well and place it in a colander to leave most of the fluids.
  3. Scour and fritter other greens - herbs and dice the onion.
  4. In another saucepan throw 2 -3 tablespoons of olive oil and saute the onion for 2 minutes add leeks and bake for 3 minutes. I throw in the well drained spinach and leave for 3 minutes or until all liquid has evaporated the herbs. I continue with parsley, dill, salt, pepper for 2 minutes and remove from heat.
  5. I spread the contents of the pan into a large baking sheet to cool.
  6. In a large bowl pour the oil, water, salt, baking powder and mix with a wooden spoon or with my hand. Gradually add flour until dough that can be coined without sticking to hands.
  7. Cover with membrane and leave it 10 minutes at room temperature to rest.
  8. Mold it a sausage and divided it into two parts a larger (60% of total length) and a smaller one (the remaining 40%). Cover membrane the smallest piece while the larger part open in round dough with a rolling pin, on a well floured surface. The diameter should be slightly larger than that of the pan.
  9. Grease the pan and transfer the opened dough over it. With kitchen scissors or a sharp knife, cut half a centimeter beyond the edges of the pan. Using the fork puncture the surface of the dough.
  10. I mix in a small bowl eggs and hurl (leaving a little of the mixture to be smeared over the pie) in the grass with curry. With hands sting half the feta and stir through. Pour filling over the sheet on a baking tray and straighten the surface. I cut the rest of the slice into cubes and sprinkle on top. With a fork or knife wring pieces of feta to prevent sticking.
  11. I open the remaining dough again into a round shape approximately as much as the diameter of the pan. Using the rolling pin convey the dough over the filling blanketing. I cut the dough protruding from pan lips.
  12. With hands catch around the edges of both sexes and wriggle gently to unite and to close them in the stuffing.
  13. Spread the egg rest on the sheet and sprinkle with sesame seeds.
  14. Bake in preheated oven at 200 degrees Celsius, placing the pan on the lower rack for 30 minutes. Convey the pan on the middle rack and continue baking for another 30 minutes. After passing this time put air and leave for another 10-15 minutes. Once browned over is ready.
  15. Remove from the oven, leave to cool 15 minutes and serve warm or cold.

 

ENJOY!


FLUFFY CAKE WITH CHOCOLATE TRUFFLE

 

The cake is a quick and easy dessert that everyone make often. This recipe is a basic recipe for cake that is open to different versions depending on our appetite. I chose to make a more particular, using truffle that creates an impressive mosaic inside. Above the chocolate icing, truffle and icing make it more special.

Some tips help the manufacturing process to be very fluffy, which is the characteristic of this cake.

 

 

SERVES:
12

PREPARATION TIME:
10 MINUTES

WAITING TIME:
30 MINUTES

COOKING TIME:
45 + 5 MINUTES

TOTAL TIME:
1 HOUR (WITHOUT WAITING)

 

INGREDIENTS

  • 220 g. (1 cup) + some more for the spread of mold, butter, at room temperature
  • 480 g. (2 cups) sugar
  • 4 large eggs, at room temperature
  • 2 vanilla powder
  • 380 g. (3 cups) flour soft
  • 1 packet (20 g.) baking powder
  • 240 ml (1 cup) milk, at room temperature
  • 65 g. + a little more for decoration, chocolate truffle
  • breadcrumbs for mold

For the glaze:

  • 90 ml (1/3 cup + 2 teaspoons) milk
  • 45 g. (3 tablespoons) butter
  • 155 g. (3/4 cup + 1 teaspoons) sugar
  • 50g cocoa powder

 

DIRECTIONS

  1. In a large bowl sift the flour and baking powder, stir well to mix.
  2. Spread with butter the form of cake and sprinkle with breadcrumbs.
  3. In another bowl beat all whites in a tight meringue.
  4. In the bowl of a mixer, beat the butter until fluffy. I continue with the sugar. Then I throw one by one the egg yolks, after homogenizing each, drop next and proceed with the vanilla.
  5. It's time for the flour - baking powder and milk. Throw alternately, beginning and ending with flour.
  6. Finishing with a marisa combine meringue to the mixture. Sprinkle truffle and mix gently to go everywhere.
  7. Pour the mixture into the mold and bake in preheated oven at 180 degrees Celsius for 45 minutes.
  8. When the time pass and the cake is cooked, has gotten golden color and with a knife see that is internally cooked, remove from the oven. After spending 5 minutes in invert onto a wire rack and let cool completely.
  9. Place the rack in a roasting pan with a greaseproof paper between them.
  10. In a small saucepan I make my frosting. Throw all ingredients in and stir to dissolve. Put in low temperature to melt and unite. Remove from heat and leave to cool a little and make it thicker.
  11. Then splash it all over the cake, sift a little icing sugar and sprinkle with a little truffle on top.
  12. Let cool and serve.

ENJOY!