Raspberry Sachetorte ( Sachetorte con frambuesas)

About a month ago  was the twins' birthday  and I made this Sache torte with raspberries.
I love the traditional Sachetorte with apricots jam but this was awesome)
The twins (Gerardo y Esperanza)  love chocolate. It was their birthday so it had to be what they wanted.

I made this Sache Torte from that little book that I have in my kindle library: The European Cake cookbook.
I have to say: all the cakes I have made of this book are wonderful.  (You can find in Amazon)

This cake  can be made with fresh or frozen raspberries, everything depends on the season of the year.


Adapted from : The European Cake cookbook

Hugs to all and thanks by stopping by !

Ingredients 

For cake
200 grams semi sweet chocolate chips
1/2 cup butter (113 g) softened
1/2 cup (63 g) confectioners' sugar
6 eggs separated
1 cup (125 g) all purpose flour
1/4 tesp salt
1/2 cup sugar

Filling

3/4 cup raspberry preserves
2 tablespoons raspberry liqueur

For ganache
1/2 cup (120 ml)  heavy cream
1 cup (175 g) semi sweet chocolate chips

For garnish

1/2 cup (90 g) white chocolate melted
fresh or frozen raspberries



Method

Preheat the oven to 170°C (335 °F) a nd line a 23 cm (9 inch) springform pan with parchment paper and grease the sides.

Melt the chocolate chips in the microwave or over a double boiler.
Meanwhile cream together the butter and confectioner's sugar
Add the yolks one at a time and mix well after each addition. Pour in the melted chocolate and sift flour and salt, then mix all the ingredients together throughly.

In a separate bowl whisk together the egg whites and sugar until stiff and glossy peaks form. Transfer 1/3 of the meringue into the chocolate batter, folding gently but throughly. Then add the remaining meringue, folding and mixing to a uniform batter.
Transfer the batter into the prepared springform pan and smooth the top with a spatula. Bake in the preheated oven for 35 to 40 minutes or until the top is set. Remove the cake from the oven and cool it in the pan first, then transfer onto a wire rack to cool completely. Once the cake has cooled use a long serrated knife to level off the top and split the cake in half.

Prepare the raspberry filling : combine the raspberry preseve and liqueur. Spread the preserves over the first cake layer then top with the second layer.

Prepare the chocolate ganache: heat the heavy cream until steaming hot, the pour over the chocolate chips arranged in a mixing bowl. Allow the mixture to stand for a few minutes then stir until the ganache is smooth. Arrange the cake over a wire rack and pour the ganache over the top and sides.

Garnish with melted white chocolate and fresh or frozen  raspberries.



Adapted from: The European Cake cookbook


Print recipe

Artichokes Pie (other recipe from my mom) (Pie de alcachofas de mi mama)

With Esperanza (my daughter) we have been remembering my mom with some of her recipes that are legendary, really delicious.
Esperanza made  the other day my mom scones recipe for her friends and recently I made Artichoke Pie one of our favorite recipes .
Almost everything I learned about cooking was  with my mom. 
She  not only cook fantastic, she also did cooking classes for many years when there were no food  blogs.

Anyway ,  is wonderful  remember people  you love for the food they  made and the love they  put into it.

I made this recipe at the beginning of my blog but I  review the recipe and post again with pleasure.

thanks to all !!

Artichokes pie

Ingredients

Crust
3 cups all purpose flour
3 tablespoons butter
1 teaspoon salt
1/3 cup of milk(a large pyrex oval or round)


Artichoke filling

4 fresh artichokes (the food of the leaves )
or two cans artichokes hearts
(coarsely chopped  and drained)
1 1/2 tablespoons all purpose flour
3 tablespoons vegetal oil
3/4 cup of milk
1/2 teaspoon grated nutmeg
3 tablespoons parmesan grated cheese
4 eggs 
salt

Method

Crust

Over a lightly floured surface   put the flour and salt and add the butter making crumbs with your fingers. Slowly add the milk  and knead by a while to form a ball.
Wrap the pastry and let for 30 minutes to room temperature.
Preheat oven to 180°C.
Then roll out two thirds of the pastry and place over a greased round or oval pyrex or pan.Reserve.

Filling with  artichoke mix ( you can make first and reserve) and roll the remained pastry and cover like a pie.
Brush the pie with a mix of 1 yolk and milk.
Bake at oven by 30 minutes or until is golden brown .
Let chill by a while before serving.

Filling

In a large skillet put the oil and heat to medium heat  and the flour and mix adding the milk  (like a bechamel sauce).
When begin to thick  add the artichoke paste ( mashed  with a fork), mix well and finally add the eggs one for one. 
Add the parmesan cheese, salt and nutmeg ,   cook by two or three minutes and filling the pie with this paste.




print recipe

If you use fresh artichokes is better for you first cooking  them  and later  take out the food with a teaspoon  the day before.

I make it   and save all in a tupper or bowl in the fridge.

en español
Pie de alcachofas de mi mama

Passion fruit and chocolate bundt cake (Cake de maracuya con chocolate)

I have always had adoration for passionfruit, (aka maracuya) that is, if I see, I have to buy  and make desserts, juices, cakes, and that delicious smell is really  a wonderful fruit.

My daughter brought these maracuya with her boyfriend, he is Peruvian and he knows a lot about this so he would love this cake.
Anyway I really love this recipe!
And everyone who does not. A hug to all  and thanks by be here. 



Source:  Bake from Scratch (Edd Kimber)

Ingredients

8 extra large eggs
2  1/2 cups cater sugar
2 tablespoons lemon zest
1 1/4 light oliva oil
3/4 cups plain yogurt
1/2 cup passion fruit puree (fresh or frozen)
1 3/4 cups self raising flour
1 cup ground almonds (or almonds flour)
1/3 cup fine semolina
1 1/2 teaspoons baking powder
passion fruit syrup (recipe follows)
Chocolate glaze (recipe follows)



Method

Preheat oven to 350°F  (180°C)

In the bowl of a stand mixer fitted with the whisk attachment beat eggs, sugar and lemon zest at medium speed until pale and light, about 5 minutes. Add olive oil, yogurt and passion fruit pree and beat to combine.

In a medium bowl whisk together flour, almonds flour, semolina and baking powder.  With mixer in low speed, gradually add dry goods to egg mixture beating to combine.
Butter and flour a 12 to 15 cup bundt pan tapping out excess. Pour in cake batter.
Baker until a skewer inserted in middle of cake come out clean, about 50 mintes. Loosely cover with foil duting last 10 minutes to prevent excess browning  if necessary.
Allow to cool in pan for 12 minutes before carefully inverting on a ware rack. 
Whilstcake is still warm, brush with passion fruit syrup. This add both moisture and a stronger passion fruit flavour.
Let cool completely Once cake has cooled pour over chocolate glaze, allowing it to run down sides of cake.

Passion fruit syrup

1/2 cup superfine sugar
1/4 cup passion fruit puree

Place sugar and passion fruit into a small pan and bring to a simmer to dissolve the sugar. Simmer over medium heat for 2 or 3 minutes so the mixture can reduce. Remove from heat.

Chocolate glaze

150 grams (5 ounces) bittersweet chocolate
1 1/4 cup (300 grams) double heavy whipping cream.

Finely chop chocolate and place in a large bowl,. Place cream in a saucepan,m and bring just to a simmer over mediun heat. Pour over chocolate , and allow to site  for a couple minutes before stirring together to form a silky chocolate glaze. The glaze will thicken as it cools.


print recipe here

en español


cake de maracuya y chocolate

Pomegranate and raspberry birthday cake (Torta de cumpleaños con granada y frambuesas)

A few days ago  was my birthday and I thought it would be good to make a birthday cake especially for my family.

This book " The European Cake Cookbook" is a beautiful book and it is the second time I make a cake of this book.

In this case the filling is with pomegranates and raspberries but any type of berry can be used.
I made the cake the day before and filled it in and finished the day of my birthday.

Someones  were sad when  the cake was over. :)
A big hug for all of you dears !



Adapted from : The European Cake Cookbook
(Tatyana Nesteruk)

We love pomegranate  and find these beauties this season

Ingredients

For vanilla cake

3/4 cup (170 g) unsalted butter softened
1 cup (200 g) sugar
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup plain greek yogurt
4 large eggs
1 3/4  cups  all purpose flour
3/4 cup almond flour
4 teaspoon baki8ng powder
1/4 teaspoon salt

Pomegrante syrup 
(you can make a berry syrup)
2 cups pomegranate juice
3/4 cup sugar

For frosting

1 cup unsalted butter (227 g) softened
227 g cream or mascarpone cheese softened
1 teaspoon vanilla extract
2 cups (473 ml) heavy cream chilled
1/2 cup sugar
150 grams raspberries

For garnish : pomegranate arils and raspberries
(or raspberries and strawberries)

Method

Preheat the oven to 350 ° F (180° C)  Line a round cake pan ( about 20 or 23 cm) with parchment paper and grease the sides.

In a large mixing bowl, cream together the butter, sugar and vanilla for 2 to 3 minutes, until light and fluffy.
Add the milk, yogurt and eggs and mix again for about 1 minute until well combined.
In a separate bowl combine all the dry ingredients : flour, almond flour, baking powder and salt. Sift the dry ingredients into the cake batter and mix just until the flour is incorporated.

Put the cake batter in the pan (you can use too two pans  and divided the batter) 
Bake in the oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and cool completely on a wire rack.

Meanwhile, prepare the pomegranate syrup.
Combine the pomegranate juice and sugar in a small saucepan and cook over medium heat until the liquid is reduced by half, about 18 to 20 minutes.
Reseve 1/4 (60 ml) of the syrup for the frosting and set aside to cool to room temperature.

Prepare the frosting :
Whisk the butter and the cream cheese in a small bowl for 1 to 2 minutes until smooth and creamy. Add the vanilla extract and cooled pomegranate syrup and mix until well combined, about 1 minute until stiff peaks form. Add the cheese mixture and whisk again for a minute or until stiff peaks form.

To assemble the cake, first soak each layer withe prepared syrup, allowing it to sink into the layers . Spreas a generous amount of the frosting between each layer  and spread some raspberries over this cream layer.
then frost the top and sides. Garnish the cake with pomegranates arils and raspberries.


Print here

En español
Torta de granada y frambuesas

Asparagus amd basil quiche (Quiche de esparragos y albahaca)

I am glad finally publishing a new recipe.
I'm going through a period in which it's hard for me to finish things, I cook, I bake, I do many things but sometimes I find it hard to do a post. I am very sincere, I have always been.

But I'm happy to do it now. This quiche of asparagus and basil I loved, Well I have always loved the quiches. It is fast and the dough delicious..

In the Northern hemisphere are with the fullness of the asparagus and basil, wonderful.
Here still I have basil and I found asparagus but you can also be made with canned asparagus.
With the water of the asparagus we made a soup (my mother's recipe) but I give it to them another day because I do'n  take any picture.

Thanks for reading and being here!
Hugs!




Source : Ensaladas y Tartas  (Salads and tarts)

Ingredients

Dough

250 grams all purpose flour 
100 grams butter
1 egg
1/2 teaspoon salt
cold water the necessary to make a dough ball

To the filling

15 or 18 asparagus
250  grams half and half cream 
4 eggs
 60 grams parmesan cheese grated
salt and pepper
1/2 cup of basil leaves


Method

On a floured table, combine all purpose flour with the butter and then add the egg , join well and gradually add cold water until a dough ball forms.

Let rest in the refrigerator for 1 hour. Then remove it and cover in a  buttered and floured mold. An elongated or round mold can be used.

To prepare the asparagus :

 Clean and scrape them with a knife at the base, cut them the same size and cook  in water with a little salt during a 1/2 hour. Drain and dry them with a paper napkin.

Preheat oven to 180°C (350° F)

For the cream of the quiche, mix the  half and half cream with the eggs one by one beating after each incorporation. Add the grated cheese and mix well.
Season with salt and pepper to taste.

Distribute the asparagus already cooked in the bottom of the dough on the tart and pour the cream prepared previously.
Bring to oven for 30 minutes or until  set and golden brown.
Leave to cool in the mold, and then remove from the tin.
Scatter over  leaves basil and serve in slices.





Print recipe

En español

Quiche de esparragos y albahaca

Poppy seed cake with lemon icing (Cake de semillas de amapolas con glace de limon)

I do not know you but  really I love a cup of tea or coffe with a piece of cake but ...  homemade. .
 I am impressed in the supermarkets  as people buy  cakes or others  for  Tea but really never is the same.

Well, I made this cake last night (baking from scracht) and today I finish it.
Although sometimes I am very tired I like it (if I can cook at night and the next day finish it.
A cake with poppy seeds from a small book that impressed me with its recipes. (Golden : Sweet & Savory baked delights from the Ovens of London's)
A couple of young and amazing bakers!
I love thinking that somehow with my blog in all these years I have helped with my recipes to eat more healthy and delicious.
thanks to all of you

Adapted from :

 Golden: Sweet & Savory baked delights from the Ovens of London's (Itamar Srulovich & Sarit Packer)

Ingredients

For the cake batter

190 mg /ml vegetable oil
300 grams granulated sugar
4 eggs
200  grams all purpose flour
1 teaspoon baking powder 
150 grams poppy seeds ground
juice and zest of 1 lemon
juice and zest of 1 orange

100 ml base sugar syrup  (find below)

For the lemon icing

250 grams confectioners sugar plus more if needed
1 teaspoon light corn syrup 
juice of 1 lemon
poppy seeds for sprinkling

Base sugar syrup

This help the cakes helps moist, gives them a lovely shiny gloss and make them more tastier.

100 ml water 
100 grams granulated sugar 
1 teaspoon light corn syrup

Place all the ingredients in a small pan and stir to dissolve the sugar. Bring to the boil, skim of any foam that come  to the top and remove from the heat. then allow to cool.


Method

Prehet the oven  180° /350° F.
Lightly spray a silicone mold  with butter or lightlybutter and flour a metal tin.

Whisk the oil with the sugar in a large bowl until combined. Add the eggs one at a time, whisking well after eachg one to create and emulsion (similar to making mayonnaise). Once you have a smooth silky looking mixture, add all the remaining batter ingredients at once and whisk until well combined.
The batter will seem runny but dont worry it will set solid once bakes.
Pour into the prepared mold or tin.

Bake in the center of the oven for 25 minutes, then turn the cake and bake for about 15 minutes more until firm and springy to the touch: push down on the middle with your finger and make sure is ready.
Brush the sugar syrup all over the cake while is still hot then allow to cool in the tin about 30 minutes before turning out onto a wire rack and cooling entirely.

Lemon icing

Combine the confectioners sugar and light corn syrup in a small bowl . Mix in the lemon juice a couple drops at a time until you have a thick icing. Check the consistency if you need add a little more sugar to thicken  more.
Spoon over the top of the cake and allow it to drip naturally down the sides. Sprinkle with a few poppy seeds, then leave the icing to set before cutting.
This really moist cake keeps well for 3 to 4 days at room temperature.

Print here

This really moist cake keep well for 3 to 4 days at room temperature and more than a week in the fridge.,

en español
Cake de semillas de amapola con glace de limon

Apple and raspberry crumble (Crumble pommes / framboises)

After all happened  last time (you know) I have had  a terrible fatigue. 
Fortunately not for cooking, but to follow an order, make the posts, many of you know  what all we have do  when we have a blog.

But I do not want to get carried away, my mom was a fighter and many days she got tired but later was ok.

And I love my blog, so many friends and recipes, and always tell the twins if you need a recipe look my blog kids :)
They asked for recipes my mom made and I have a lot.

 Well anyway, among the things I have done was this Crumble of apples and raspberries, so good. I hope you like the recipe.
A hug for all, Gloria

Source: La cuisine facile de Nathalie

Ingredients

3 medium  appples (Fuji /pink lady or Braeburn) peel and  and cut in cubes
250 grams fresh or frozen raspberries
100 grams brown sugar
25 grams butter
1 teaspoon vanilla extract

For crumble

200 grams all purpose flour
100 grams cold butter
50 grams almond podwer
50 grams oat flakes
1 teaspoon cinnamon powder
almonds in slices 


Method

Preheat oven to 180° c (350°F)
In a bowl mix all purpose , flour, chopped butter, sugar, almond flour, and cinnamon.
Work the dough with yours fingertips until you get a roughly  sandy dough.


In a skillet heat over medium heat for 5 minutes, cubes apples and butter and vanilla extract. stirring constantly . Put a lid and set aside.

In a saucepan, pour raspberries and brown sugar . Mix and cook over medium heat for 3 minutes. Drain the raspberries in a colander and reserve the juice .



To assamble

Put a layer of apples and raspberries in  a gratin dish  and then cover with the crumble dough. 
I added some almonds in slices .

Bake for about 25 minutes or until look golden .
Finally let the crumble cool.
Serve warm with fresh cream and some raspberries  and the juice you remaining.


Print recipe here

en español
Crumble de manzanas y frambuesas

Blueberry almond galettes (galettes con arandanos y almendras)

I did not know how to start this post. 
But first of all, I appreciate all the love and greetings you have given me here.
 Of course it has been (and is difficult) my mom was not only my mommy, she was a very good friend. 
I was blessed to have her around and help her as much as I could, we talked every day, and often I would lie next to her to talk or listen to music. Anyway . it's hard.
They are many years, sharing, things, life, everything.

Well little by little I go back to cooking, I had to do it, because or if I was not going to let myself be carried away by the pain and I do not want to.
I also have a family that still expects me to cook, my dogs and rabbits :)
This recipe is not complicated but I wanted something simple and rather rustic. And of course I love galettes.
Thanks for everything


Source : Delicious UK magazine

Ingredients

1 1/2 cups almond flour 
1 1/2 cups all purpose flour
1/2 cup  plus 2 tablespoons granulated sugar divided
1/2 teaspoon salt
1 cup unsalted butter softened
3 or 4 tablespoons cold water

4 cups frozen or fresh blueberries 
2 tablespoon  cornstarch
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 large egg lightly beaten
2 tablespoon turbinado sugar

Method

In the work bowl  baking of a food processor, place flours, 2 tablespoons granulated sugar (24 grams) and salt, process until combined. Add butter and pulse until mixture is crumbly.

Add the cold water  in a slow steady stream just until dough comes together but is not sticky (if is some sticky add some all purpose flour) .Shape dough into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.

In a large bowl combine 1 cup blueberries, cornstarch, lemon zest and juice and remaining sugar (100 grams) . With a fork crush a little the  blueberries. Add all the blueberries.Set aside.

Preheat oven to 180°C (350°F) and line two rimmed baking sheets with parchment paper.
Divide dough into 3  equal pieces. And in a floured surface roll each piece in to a circle (about 9 inch ) 20 cm .
Trim edges of dough (I used a plate ) and transfer to the baking sheets.
Spoon about 1/3 of the blueberry mixture into  center of each circle leaving a border.
Fold up dough around filling, pinching to seal edges of folds.
Brush edges  with white  egg and sprinkle coarse sugar.. Freeze for 10 minutes.
Bake to 180°c (350 °F)  until crust is golden brown and fruit is bubbly about 20 to 25 minutes.
If is necessary cover with foil to prevent excess browning.
Let cool in pans or sheets for 25 minutes before serving.

Note: 
This dough is less pliable than a typical galette due to the different structure of almond flour.
Folding be more difficult, which is why is important pinch the seams before baking.


Print recipe here

En español

Galletes de arandanos

A sad new from here ...

Only a little post to share with my friends . Many of you know I was caring my mom all these times (about two years) she was really sick the last months.

Today she passed, of course Im really, really sad and still  I can't believe .

Thanks for all your support these last months.
See you in a time, hugs and thanks



Today (4/30/2018) was the funeral

what lonely I feel the house without you Mommy !
You were amazing and really brave. always with a smile when I got up you in the morning !
Im really sad...

Strawberry and rasperry crepes Torte (Torta de panqueques con frutillas y frambuesas)

Last week was my husband's birthday, I thought wanted to make him something different and delicious.
 I looked at many recipes, many books until I came to a book that I have in my Kindle library "The European Cake Cookbook", it is a beautiful book with the cakes I like. And finally I decided make this crepes  cake with strawberries and raspberries.

 Everyone loved this cake.

I love crepes, their texture and delicate taste. I filled with strawberries and some raspberries but for garnish almost I had  some raspberries. Was delicious and perfect.
Only advise make this tarta early in the morning  or at night and put in the fridge is more easy to serve.

Source "The european Cake Cookbook"

Ingredients

For crepes

8 large eggs
4 cups milk (946 ml)
1/2 cup butter  (113 g),  melted
1/4 cup sugar (50 g)
2 teaspoon vanilla extract
2  1/2 cups all purpose flour (313 g)

For filling

1 cup unsalted butter softened
 cream cheese softened (225 grams)
1 cup sweetened condensed milk
1 teaspoon vanilla extract
pinch of salt
2 cups heavy cream ice cold

5 cups fresh strawberries thiny slices and
 1 cup fresh or frozen raspberries


Method

Prepare the crepes first. Place the eggs, milk, butter, sugar and vanilla into a blender. Blend the ingredients together until smooth. Add the flour last, blending again until the batter is smooth and culump-free. Allow the batter to rest for 10 minutes before using it.


Preheat a 23 cm crepe pan or nonstick skillet and use 1/4 cup (60 ml) of batter for each crepe.

Pour the batter into the center of the pan and spread the batter evenly to the edges. Cook on the first side until the edges are golden then flip and cook on the second side for 30 seconds. Turn the crepes out onto a wire rack to cool. Recipe yields about 18 crepes.

Once the crepes have cooled prepare the filling.
In a large mixing bowl mix together the butter and cream cheese for 2 minutes  until is creamy and and smooth.
Pour in the sweetened condensed milk, vanilla and salt. Mix again until creamy scraping down the sides of the mixing bowl often.

In a separate bowl whisk the chilled heavy cream on high speed for 3 to 4 minutes until stiff peaks form. Add the butterand condensed milk mixture to the cream and whisk for 1 minute. Take care not overmix, as this will cause it to separate.
Assemble the cake. 
Layer the crepes one at a timesp4readinng 1/3 cup of the prepared filling between each crepe. Place a layer of thinly sliced strawberries or some raspberries on every third layer.

Cover the cake withplastic wrap and place into the refrigerator 45 horas or overnight.
Garnish the cake with some cream and add some strawberries and mint leaves or some raspberries.

Print recipe here

en español


Torta de crepes con frutillas y frambuesas