To embark the achievement of cakes in the shapes of fire truck and Totoro, there are not 36 reasons, but 4 candles! Year after year, the desires change (Japanese funny creatures steal the show Barbapapa to ) and dreams grow ...
early September, as is customary, I agree with Tat in her beautiful kitchen of the 5th arrondissement to try new experiences and give Soren a birthday at the height of his 4 years.
Shelling in words and images of two recipes that have been used. Two recipes perfect for cutting all kinds, and to accomplish the wildest ... provided to close their eyes to the dyes.
early September, as is customary, I agree with Tat in her beautiful kitchen of the 5th arrondissement to try new experiences and give Soren a birthday at the height of his 4 years.
Shelling in words and images of two recipes that have been used. Two recipes perfect for cutting all kinds, and to accomplish the wildest ... provided to close their eyes to the dyes.
Fondant kneading like dough clay, food coloring ... Whether you realize a firetruck or Totoro, the technique is the same as for Barbapapa . Once the base is made up, just go by feel and run his imagination. A child's play ;-)
~ Basic recipe for Totoro
(almond cake) ~
Ingredients
For a mold of 20 cm diameter.
* 6 eggs *
150 g sugar
* 1 / 2 teaspoon vanilla powder
200 * g melted butter
* 100 g flour
* 1 / 2 packet of yeast
* 60 g almonds
Sets:
Sets:
about 100 g * "background" white ready
...
1 ~ Preheat oven to 180 ° C. 2 ~ Grease and flour a cake pan. 3 ~ Separate the yolks from egg whites. Beat the egg whites with a pinch of salt, whisk the yolks with vanilla and powdered sugar until the mixture whitens. 4 ~ Add melted butter, flour and baking powder, ground almonds, then the whites. 5 ~ Mix gently, then pour batter into pan and bake for 45 minutes. Tip of a knife planted in the center of the cake should come out broke. 6 ~ Turn out cake onto a rack and let cool.
~ Basic recipe for fire truck
(chocolate cake)
whose design was inspired by the "Pin Pon" of In • Bogato ~
(chocolate cake)
whose design was inspired by the "Pin Pon" of In • Bogato ~
Ingredients
For a square springform pan with 22 cm sides.
* 1 / 2 teaspoon ground cinnamon
* 1 tablespoon kirsch
* 250 g unsalted butter
* 200 g sugar
* 2 packets of vanilla sugar
* 100 g hazelnuts
* ; 6 eggs
* 4 tablespoons flour
Sets:
Sets:
* 300 g of "flux" white ready
* food coloring, color "raspberry"
* food coloring, color "black"
* mini smarties
* mini smarties
...
1 ~ Melt butter and chocolate in a bain marie and then remove from heat. 2 ~ Add to this mix : Sugar, two packets of vanilla sugar, hazelnuts or almonds and mix. 3 ~ Add the flour and egg yolks, reserving whites. 4 ~ Mount egg whites until stiff and mix gently into batter. 5 ~ Butter a mold, pour the preparation in and bake 45 minutes at 180 ° C. Once finished cooking, let the cake cool.
***
~ For formatting ~
The chocolate glaze: in a saucepan, boil the cream and milk. Pour the mixture into the container of the chocolate chips and stir until it is no longer any song. Let cool before using the preparation to coat the cake.
The Flux: withdraw the amount of funds needed and knead the dough between your hands to heat it. When the consistency has become flexible enough, add a few drops of coloring to obtain desired color and knead the dough again for the color is mixed evenly. Spread the dough with a rolling pin on a sheet of parchment paper and then lie about 3 mm thick. Cut out desired shapes and place them on the cake before cutting.
Adults meanwhile have been entitled to a biancomangiare, a Sicilian specialty made from milk which is similar to mahalepi (Cypriot specialty). Scented with vanilla, stuffed with pistachios and raspberries, this dessert milk does not last long on the table ...
~ ~ The Biancomangiare Clemente
Ingredients
For a mold of 20 cm diameter silicon.
* 200g sugar *
80 g cornflour
* Optional: pistachios and raspberries (or other berries)
...
1 ~ Pour cream and milk in a saucepan and draw-in just before bringing the mixture to a boil with vanilla bean open lengthwise and seeded in. 2 ~ In a bowl, mix sugar and cornstarch and dilute the liquid collected in the previous step. 3 ~ Turn off the heat once the milk and cream to a boil and are infuse for 30 minutes (or at least 15 minutes). 4 ~ relight the fire and pour the sugar and cornstarch. 5 ~ Mix with a whisk continuously and boil for 2 minutes. 6 ~ Remove the vanilla pod and pour into a silicone mold by burying a few pistachios. 7 ~ Chill time that the preparation is frozen and garnish with the raspberries before serving.
For a mold of 20 cm diameter silicon.
* 300 g cream
* 700 g of milk
* 1 vanilla pod (to be replaced eventually by the lemon, cinnamon, cardamom ...)
80 g cornflour
* Optional: pistachios and raspberries (or other berries)
...
1 ~ Pour cream and milk in a saucepan and draw-in just before bringing the mixture to a boil with vanilla bean open lengthwise and seeded in. 2 ~ In a bowl, mix sugar and cornstarch and dilute the liquid collected in the previous step. 3 ~ Turn off the heat once the milk and cream to a boil and are infuse for 30 minutes (or at least 15 minutes). 4 ~ relight the fire and pour the sugar and cornstarch. 5 ~ Mix with a whisk continuously and boil for 2 minutes. 6 ~ Remove the vanilla pod and pour into a silicone mold by burying a few pistachios. 7 ~ Chill time that the preparation is frozen and garnish with the raspberries before serving.
I wonder already what will happen next year ;-)
