Tag: sponge

Knam sponge cake – Italian Cuisine

»Knam sponge cake


Anyone who loves cooking at least knows the well-known pastry chef Ernst Knam. Well, the sponge cake Knam it is an almost revolutionary recipe in the field of sponge cake. If you're wondering why, the answer is that it's a much easier preparation than that of the more classic recipes. In this, in fact, the ingredients are thrown together in a bowl and are mixed with whips, like this. Without whipping the egg whites separately, without whipping the egg yolks with the sugar, nor anything else. Dough ready in less than 5 minutes! Not only that, but even cooking is faster … Incredible, isn't it? Yet I assure you that the recipe succeeds perfectly, word of 😉

Put all the dry ingredients together in a bowl, sifting them, then add eggs and egg yolks.

Work quickly with the whisk until you have a homogeneous mixture, then pour it into the mold covered with parchment paper.
Bake in a preheated static oven at 180 ° C and cook for about 25-30 minutes.
We always do the toothpick test before turning out.

Let it cool, then turn out the Knam sponge cake and use it for all your preparations.

Sponge cakes come with coconut milk cream – Italian Cuisine

Sponge cakes come with coconut milk cream


?>

The sponge cakes come with coconut milk cream of Salt and pepper it is a decomposed dessert, of great scenographic effect, to be enjoyed with the spoon. An "unusual" sponge cake based gluten free flours and without ingredients of animal origin, cut into cubes and served in layers on a bottom of coconut milk and vanilla cream with edible flower topping, fragrant herbs and currants. The result is a triumph of colors and flavors of nature that will conquer, even from the first taste, even the greedy palate of your most skeptical guests! Plus we're talking about a sweet vegan light and fragrant, suitable for everyone. Even for those with gluten or egg intolerance!

The sponge cakes come with coconut milk cream it is a healthy dessert without excesses, perfect to gently close a family lunch or an elegant dinner with your friends. Are you curious about how to prepare it? Wear the apron and discover the steps of this simple with us Salt & Pepper recipe.

Preparation of sponge cake come with coconut milk cream

1) Prepare the sponge cake. Gather the in a bowl gluten-free flour mix and the foil of corn together with cream of tartar, to the cinnamon and al salt. Frulla 2 lemon peel with 80 g of sugar cane and add them to the previous compound. Mix all ingredients well.

2) In a jug mix thecorn oil with 100 g of almond milk. Pour the obtained liquid on the flour and sugar mixture and mix with a spatula until a smooth and homogeneous mixture is obtained.

3) Transfer it to one non-stick mold of 15×10 cm oiled and floured e fires to 170 ° C for 20 minutes. Allow the to cool completely vegan sponge cake before transforming it.

4) Prepare the cream. Put on the fire coconut milk and that of almonds with the remaining sugar, the pod of vanilla open and the last lemon peel. Simmer for a few minutes and leave to rest for a few hours so as to harmonize the flavors well.

5) Filter the milk. Melt in a small bowl thecornstarch with a little perfumed milk. Put the rest on the fire; when it boils, add the cornstarch diluted and stir with a whisk to thicken the cream. Leave to rest for a few hours.

6) Cut the sponge cake dice. Take a round shaped pasta bowl and place it on the plate. Pour a few tablespoons of coconut milk and vanilla cream on the bottom of the dishes.

7) Randomly lay the nuts on the cream vegan sponge cake. Decorate with fragrant herbs, i flowers and the Red currant. Complete the dishes with a few drops of Orange jam bitter elongated with little water.

Share
recipe


Lamingtons

These are amazing! Lamingtons, they are called, and they are squares of plain sponge sandwiched together with raspberry jam, covered in chocolate and dipped in DESSICATED COCONUT. I mean how much more could you ask for??

Lamingtons were invented in Australia and I have never seen or heard of them before I came across them in Edd Kimber’s very useful book Say It With Cake. I cooed over them yesterday with my mother, who has borrowed the book because she has to make 50 “finger food puddings” ?? WTF? for a Distressed Gentlefolk’s Memorial Fundraising Curry Buffet (or something) and needed ideas, stat.

Anyway, I left the book with my mother but this afternoon on a whim, thought I would make them.

They are quite straightforward and I made them reasonably successfully with absolutely no recipe at all, having not photocopied Kimber’s recipe before I handed over the book to mumsie.

There are proper recipes you can get for these, Edd Kimber has one in his book, obviously, and Dan Lepard has one on the Guardian website, which I will not reprint here because he once got in touch with one of my readers (who has her own cooking blog – who doesn’t?) and asked her to take down a recipe of his that she had reprinted there. And the Lord knows I’ve got enough trouble without being sat on by Dan Lepard and his beard.

So this is my recipe, but it really is MY recipe, literally made up – it is entirely inauthentic so please don’t all start telling me that these are not real Lamingtons because I don’t really care and they worked for me.

For the sponge
110g butter
110g sugar
110g self-raising flour
2 eggs

For the chocolate dip
75g milk cooking chocolate
75g dark cooking chocolate
I used Menier cooking chocolate from Waitrose

200g bag dessicated coconut

Some raspberry jam, not much – probably 3 tbs in total

Preheat your oven to 170C, grease and line a small shallow baking sheet – mine was about 30cm by 23 cm. If you don’t have one you could use a square cake tin with a loose base.

You may have your own way of making a basic sponge mix, in which case do that. I do this:

1 cut up the butter and put it in a bowl with the sugar. Stick this in your preheating oven for 2 minutes then cream together (snore… so boring) however you usually do this. I do it with a hand whisk.

2 Now whisk in the eggs, one at a time.

3 Now fold in the flour with a metal spoon until it has all mixed in; turn out into your tin/baking sheet and smooth the top as best you can, although it will even itself out in the oven so don’t worry too much about it being perfect.

4 Bake for 10 minutes then take out and leave to cool.

5 Break up the chocolate and put it in a heatproof bowl over a pan of water and put it on your smallest burner turned to the lowest heat and let it sit there and melt for 20 minutes. Once it has melted, set it aside to cool for a bit.

6 Now turn your flat sponge out onto a board and peel off the greaseproof paper. Cut with a sharp knife into even squares the best way you can see how. I didn’t want mine to be especially big and once they are covered in chocolate and then coconut they seem even bigger, so don’t be afraid to make them quite dainty, like about 3cm x 3cm.

7 Make little square sponge sandwiches by spreading some jam on one square and topping it with another sponge square. Then you assemble the lamington by dipping it all over in chocolate, then pressing into dessicated coconut and then leaving on a cooling rack to dry.

You can do this the best way you can see how – if there’s one thing I know for sure, it’s that my readers are far more ingenious at working out how to do these things than I am – but if I have one suggestion, it is not to tip all your coconut out onto a plate at once.

Dipping the squares in chocolate is a terrifically messy busines and what you don’t want is to spread chocolate all over your entire plateful of coconut because what you want is the brilliant white of the coconut against the dark brown of the chocolate – not brown-flecked coconut against brown chocolate.

Wipe your plate of chocolate smears inbetween dipping sessions if neccessary.

For each lamington, shake out some coconut onto a plate, and then turn and shake, turn and shake, until it is covered, then remove to a cooling rack.

Then stuff them ALL in your face, growling and drooling like Fantastic Mr Fox.

I don’t know why my photos are coming out so blue at the moment

Proudly powered by WordPress