Pavlova

Pavlova dessert from Australia, is named after Russian ballerina Anna Pavlova . 

Crispy white meringue from the top and still moist inside, served with whipped fresh cream and fresh fruit. I prepared mine with the  fresh cream, strawberry halves  in white and dark chocolate. .... Unearthly taste and melts in your mouth. 

Easy recipe, I have put in the oven for 1.5 hours and I went shopping ...;) 

Rhubarb Foam Cake - Pianka Rabarbarowa

Rhubarb season has begun, wondering what to prepare with him ... or sand or tart dough, but I decided to finally try out the recipe for rhubarb foam. Fluffy mousse with a slightly sour taste of rhubarb pieces. At the bottom I used digestive biscuits, because I did not have much time, but may also be the biscuits and biscuit.

Components on the bottom:

150 g digestive biscuits

4 tablespoons butter

Crumble the biscuits (I used the shaft), dissolve and add the butter to the crushed biscuits. Mix well and spend a mass Cake (20cm).

Ingredients for Foam:

2 red jelly's (I used raspberry)

300 ml of cream (whipping cream in the UK)

1 tablespoon sugar

3 large stalks of rhubarb (about 300 g)

Dissolve the jelly in a glass of boiling water. Rhubarb cut into cubes, put into the pot, add 5 tablespoons of water and a tablespoon of sugar (can add more if anyone likes really sweet cake). Cook for 10 - 15 minutes, stirring. At the end of the larger pieces, you can mash the potatoes compactor (if someone likes a more rhubarb mousse can be used as a blender, but I prefer to feel the little pieces of rhubarb). Dissolved jelly mixed with boiled rhubarb and allow to cool (for decoration was cast in half a glass of rhubarb jelly and added 2 tablespoons of hot water).

When the jelly with rhubarb begins to tetanus, in a separate bowl whip cream to stiff, then continue whisking gradually add the jelly.

Foam translate into prepared spring form pan lined with biscuits (on top of the hook Pour jelly) Allow to cool for at least 2 hours. Store in refrigerator.

Pineapple Cake - Ananasowiec

I have not baked the cake, but looked into booklet with the recipes and I found my Pineapple Cake. Layer of sponge cake, not sweet but light sour cream, cooked with pineapple juice, and pieces of pineapple cover with layer of coconut "bed" ;)

Sponge:

6 eggs
cup plain flour
cup sugar
1 tablespoon baking powder
2 tablespoons corn flour
Two tablespoons of vinegar









Prepare a tin with dimensions of 30 × 25 cm. Put baking paper, spread with butter or lard. Turn oven temperature to 180 degrees.
Flour and baking powder sifted together through a sieve. Prepare 2 large bowls. Separate the yolks from the whites. Beat the whites stiff. Beat egg yolks in separate bowl with sugar (about 15 minutes). Then sieve and flours add to beaten egg yolk slowly stirring. Mix well and move to baking tin. Bake 35 minutes in the oven.


Remove from tin and cool.  When sponge cake cool down , turn upside down, remove grease proof paper.

Pineapple Cream:

1 can pineapple
4 egg yolks
200 g butter
2 tablespoons sugar
4 table spoons of custard powder
1 / 2 cup water









Prepare a pot and bowl. Open can of pineapple, pineapple juice into the pot and separate the pineapple pieces into a bowl. Boil pineapple juice. Custard powder mixed with sugar, egg yolk and water (white eggs live for use in a layer of coconut). Pour into boiling juice. Stir vigorously to boil. Cool down. Pineapple cut into pieces.














Mixer beat the butter, then gradually add the pineapple custard.  For well-mixed with pudding butter add chopped pineapples. Cream leave to cool.

Coconut layer:

4 egg whites
200 g of coconut
1 tablespoon corn flour
1.5 cups icing sugar
tablespoon oil to grease the baking paper.









The same tin as the sponge to spend baking paper. Most plant a 2 layers of baking paper, so that after baking a layer of coconut would be no problem to move away from the dough.  Grease baking paper with oil. Set the oven at a temperature of 18o degrees.
Beat the egg whites to stiff and add more powdered sugar beat to a stiff consistency. Add corn flour and coconut. Put on baking tin. Bake for 30 minutes. Turn upside down, remove the parchment.  Set aside to cool down .

Punch to soak sponge cake:

1 / 2 cup water
1 table spoon lemon juice
Punch sponge soaking, then spread with pineapple cream, then put coconut layer. Allow to stand in the fridge for at least 2 hours. Store in refrigerator.

Walnut Cream Gateau - Tort Orzechowy

Supposed to be a quiet afternoon after a long week of work, and suddenly my neighbour visited me, asking if I could not bake a cake for her good friend's birthday.  I'm not a master in baking cakes, cake today is the fourth prepared Torte in my life;). I like challenges, then, I decided to bake Walnut Cream Gâteau, which tempted me for a long time.  Delicate nutty and fluffy sponge cake with sweet vanilla cream and decorated with a huge amount of walnuts. Excellent! ;)

Ingredients for sponge:
150 Walnut
50 g plain flour
1 tablespoon baking powder
5 eggs
2 tablespoons sunflower oil
150 g caster sugar

 

Grind nuts in food processor or chop very finely with a knife. Add to them the flour and baking powder and mix.  Preheat oven to 180 ° C. Grease 23cm Cake tin, line bottoms of tins with non stick baking parchment.


NOTE: Furnace can also be divided into three equal parts and stove tops, each separately.

Prepare 2 large bowls. Separate egg whites to one bowl and the yolks to the other. Beat the white eggs, then add 50 g sugar, whisking for 5 minutes. Beat egg yolks with oil and remaining amounts of sugar (100g) for 10 minutes.  All the ingredients carefully move into a bowl (the slaughter of white eggs, egg yolks and ground nuts with the flour and baking powder) gently and thoroughly mix all ingredients.


Put into prepared tin. Bake in oven for about 25 minutes. Remove the cake tin on a flat surface (upside down) and peel of baking parchment, cool completely.

  

With serrated knife, cut cake horizontally to make 3 thin layers.


Cream:
600 ml whipping cream
60 g icing sugar
2 tablespoons vanilla flavour
1 tablespoon gelatin Dissolve gelatin in 5 table spoons of hot water. Cool, is not allowed to be hardened gelatin (must be pouring consistency.)

In a large bowl, whip cream to stiff, then add icing sugar, gelatin and aroma of vanilla and mix thoroughly. Allow to cool in the refrigerator for 15 minutes.


Decoration: 300 g of chopped walnuts

Place cake layer on cake plate, spread with one-quarter of whipped cream. Repeat layering, ending with a cake layer. Spread remaining one-quarter of whipped cream on side of cake. Press remaining chopped walnuts intro cream on side of cake. Pipe whipped cream in pipping bag on top of cake in parallel lines. 



The distance between one line and the second should be about 0.5 cm. Sprinkle chopped walnuts in between lines of cream on top of cake. Refrigerate cake if not serving immediately.

Pictures are not of good quality as preparing a cake in the evening, and my little camera not cope with pictures-made at night or in the evening. Plus, I can not show you the exact section of the cake, because it is a birthday gift, but I hope that, despite this miss the chance to bake this cake, which despite appearances is not that difficult. Enjoy your meal;)