Forside

The 7. heaven

2011-08-27T23:50:00.001-07:00

7th Heaven

125 g white chocolate
1 teaspoon vanilieessens
1 teaspoon water
1 ¼ cups chokolatechips
100 g softened margarine
1 ¼ cups chopped pecans
½ teaspoon salt
1 ¼ cup desiccated coconut
1 teaspoon baking soda
half of the cream
3 ¾ cups sugar
6 chocolate caramels
2 ½ cups buttermilk
2 tablespoons cacaolikør
2 eggs
5 cups flour
chocolate vermicelli

cream:
3 tablespoons sugar
5 dl milk
1 tablespoon flour
½ tsp vanilieessens
2 letpiskede eggs
60 g melted cooled chocolate

Frosting:
1 ¼ cups icing sugar
2 ½ cups cream
1 teaspoon cocoa
a few drops vanilieessens

Brownies

2011-08-26T03:35:00.001-07:00

Ingredients
1+1/3 cup (150 g) all-purpose flour
1+½ cup (330 g) sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ cup (170 g) butter
3 fl oz (0.9 dl) boiling water
3 eggs
4 oz (120 g) chocolate chips (40-50% cocoa)
5 oz (150 g) chopped walnuts or pecan nuts

Frosting
1/3 cup (75 g) butter
8 oz (220 g) sweet or semisweet dark chocolate
2 tablespoon light corn syrup
2 tablespoon hot espresso or very strong coffee

sandcake

2011-08-21T11:44:00.000-07:00

Ingredients

1 cup (150g) self-raising flour
1 tablespoon cornflour
3/4 cup (180g) caster sugar
1/4 cup (60ml) milk
125g butter, softened
2 eggs
Lemon icing (optional)
60g butter, softened
2 lemons, rind finely grated
2 cups icing sugar, sifted
2 tablespoons fresh lemon juice

Method

Preheat oven to 190°C. Line a greased 9cm x 21cm (base measurement) loaf pan with non-stick baking paper.

Place all ingredients in a large bowl. Using electric beaters, beat for 6 minutes until pale and creamy. Spread evenly into the loaf pan. Cook for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand for 5 minutes before turning onto a wire rack to cool.

To make the icing, place the butter and lemon rind in a small bowl. Beat with a wooden spoon until well combined. Gradually add the icing sugar and lemon juice, mixing until well combined. Spread over the top of the cold cake.

Dreamcake

2011-08-21T11:40:00.000-07:00

Beat eggs and sugar light and fluffy. Mix flour, baking powder and vanilla sugar together. Turn it gently into the dough sprinkled through a sieve. Heat milk and butter (little finger hot) and toss it gently into batter. Pour batter into a small baking pan lined with wax paper (about 5 x 22 x 30 cm) and bake cake in center of oven.

Filling: Come butter, coconut, brown sugar and milk in a heavy-based saucepan and bring to a boil while stirring. Take the cake out and crank up the oven. Spread the filling over the cake and bake it up, still in the middle of the oven.

Tip: You can whip eggs and sugar light and fluffy over bath - be careful that it does not get too hot - then coagulate the eggs.

1 cake - approx. 20 pieces

4 eggs
300 grams sugar (about 3 ½ cups)
250 g wheat flour (about 4 ¼ cups)
3 teaspoons baking powder
1 teaspoon vanilla sugar
2 cups milk
50 g butter
Fill
100 g butter
150 g desiccated coconut (about 4 ¼ cups)
225 g brown sugar (about 3 ¾ cups)
½ cup milk

Baking time: About 20 min. at 200 °
Baking time filled: About 5 min. at 225 °.

Chat

2011-08-11T12:51:00.001-07:00

2011-08-11T12:18:00.001-07:00

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