Izy's Meringue cake

Well, this is probably the last post until I finish my exams (which is on the 20th June). I will start hardcore studying on Monday, so I decided to celebrate my last day of "freedom" with a morning in the kitchen.

I wanted to choose something from the blog Top with cinnamon, because I have always wanted to share how much I adore that site and how big inspiration is it for me. Izy, who runs that blog is 17 years old, which makes me super jelaous, because when I was 17 I only photographed myself, my friends and the designs I did. I should have started food photography earlier, maybe I would be closer to Izy's brilliantness! (is that a word?).

So I adapted her Berry Meringue Cakes recipe, but I turned it from pink to yellow-orange since I did not have any berries at home, only the apricots I found in the deepest darkness of the cupboard.

Ingredients:

Spongecake:

4 eggs, separated

200 g sugar

120 g flour

1 tsp baking powder

Meringue:

150 g sugar
3 egg whites

orange food colouring

Method:

Add half of the sugar to the whites, other half to the yolks. Whisk the egg whites until stiff, and the yolks until pale. Add the flour and baking powder to the egg yolk mixture, and mix it properly. Add that mixture to the whisked egg whites and mix it together gently (I did on the lowest program of the handmixer to make sure it is well combined.)

Cover a cookie sheet with baking paper, cover the paper with butter. Pour the mixture into the sheet, and spread it. Bake for 15 minutes on 180 C.

Meanwhile it is in the oven, prepare the meringue: Whisk the sugar and egg whites together. It has to be really really stiff. When the cake layer is ready, spread the meringue on it. Dip the end of a stick into food colouring and use our imagination :) I was swirling around as a hurricane. 

Bake together on 100 C for one hour. Let it cool and cut into squares as I did or circles as Izy did. When you serve it, you can put creme fraiche and fruits on it. In Hungary you can't buy creme fraiche so I used yoghurt, but it must be gorgeous with craime fraiche.

Dulce le leche

I promised, here we go.

You can use any condensed milk, but I strongly recommend that if you decide to make dulce le leche, make a lot, because it needs time, and energy (the oven is on 220 C for two hours...)

A middle-sized jar could be filled with two tubes of condensed milk. So if you like caramel, buy a lot, and make it on a cooler day :))

Ingredients

Sweetened condensed milk

Method

Preheat the oven for 220 C.

Put the condensed milk in a heatproof bowl (glass, obviously). Place it in a baking tray. Boil water, and when the oven is ready, fill the tray with boiled water - the top of the water has to be at the half of the heatproof bowl.

Immediately, cover the tray with foil, and put it in the oven. It is going to be ready in 2 hours. In every 1/2 hour, put it out, replace the foil, mix it with a wooden spoon, than put the foil back immediately, and put back in the oven. 

When it is ready, let cool completely, than fill it in jars.

My own apple cake

This recipe is my child. I wanted it to be easy, didnt want any special liquid mixture what has no taste in the end and make the dough wet, so I took it easy.

Since then, I tried it with pear as well, and it is gorgeus!

Ingredients

30 dkg flour

10 dkg icing sugar 

20 dkg butter + a little bit to cover the chart

1 egg

10 small apple or pear

3 tbsp honey

1/2 tsp cinnamon

1 cup slized almond

Method

Preheat the oven to 170 C.

Cover a pie chart (28 cm) with butter.

Mix the sugar with the flour, cut the butter in small pieces, and grind into the flour mixture, using your fingertips. When it is smooth, add the egg and knead a dough. Cover with cellophane, and put in the fridge for 20 minutes.

Peel the fruits, half them and cut the pericarp out. Mix the honey with the cinnamon.

Halve the dough. On a floured board, roll one piece into a round (3-4 mm thickness). Put it into the chart carefully. Line it with baking paper, put baking beans/rice on it, and put in the oven. Bake for 10 minuted, remove the paper and beans, and bake for another 5 minutes.

Wait while it gets warm and put the fruits on it. Using a kitchen brush, cover it with the cinamonned honey. Roll the other piece of dough into a round, and cover the pie with it. Tap the edge on the edge of the baked dough. You can't tap it together completely, since one is baked and one is raw, that is why I put almond around the edge, to cover this little "unpleasantness". 

Put it in the oven for 30 minutes. If you have some more honey, you can cover the surface with it 5 minutes before ready. 

Chocolate biscuits with dulce le leche

Wow. This is all what I can say about this stunning little thing. I adapted this recipe from my favorite blog Call me cupcake!, which is also kind of a role model for me. 

This was the first time I made dulce le leche, and I strongly recommend to you, if you dont have any at home, don't make it when you want to bake the biscuits too. Or if you do, don't start it at 7 pm, as I did and got out of the kitchen at 10:30! And what is really important: dulce le leche has to be cold when you use it, because in the case of this sweetness, it means it is ready. I used it when it was still warm, and I really mind it now, because I know it would be much more nice if it were thick when I put it in the biscuits... But it is still gorgeus and I can't wait to try it out again!

Oh, and if any of guys like the triple-chocolate biscuit in McCafé - this is it. I mean I tasted it once in McCafé, but I strongly remember, and it is the same, seriously!

Ingredients:

110 g butter

300 g caster sugar (I know, awfully a lot... close your eyes while adding it!)

40 g cocoa powder

pinch of salt

100 g dark chocolate

2 eggs

1/2 tsp baking soda
260 g flour

dulce le leche (I am going to share my recipe for it soon)

Method:

Melt the butter, add the sugar, salt and cocoa powder, then the chocolate Mix it and wait while it becomes hot. Let cool for a while. While it is getting cooler, mix the flour and baking soda together.

Add the two eggs to the chocolate mixture (important: DO NOT add the eggs when it is hot. Unless you want some fried eggs seasoned with chocolate). Mix it completely, then add it to the flour-mixture. Mix everything together. It is the best to do with your hands.

Preheat the oven to 175 C, and put the dough aside for 30 minutes.

Line a baking tray with greaseproof paper. Separate the dough in 1/3 - 2/3 proportion. From the bigger piece, make the base of the biscuit. Roll the dough into walnut-size balls and flat a little bit. Put it on the paper, and using your fingers, make a well in the centre. Fill it with dulce le leche. From the rest of the dough, flatten a piece, and cover the well. 

Bake for about 10-12 minutes.

Changes

Hey everyone!
Since it is almost official that I am going to start a new life in Scotland from next September (I go to university), I decided to continue the blog in English only. If you want to read my recipes in Hungarian, I will still carry on my account on nosalty.hu.

Kedves mindenki!
Mivel már majdnem hivatalos, hogy szeptembertől új életet kezdek Skóciában (egyetemre megyek), úgy döntöttem, hogy a blog kizárólag angolul üzemel tovább. A receptek magyar nyelvű verzióit továbbra is feltöltöm nosaltyra, aminek kreálok hamarosan oldalt egy közvetlen linket.
Ide sokkal több képet fogok feltölteni, mint nosaltyra, úgyhogy gyertek továbbra is! :)

Fehércsoki souffle / White chocolate souffle

Valami, amit mindig is ki akartam próbálni, és végre sor is került rá! A ganache-t elkészíteni elég trükkös fehércsokival, így utólag lehet, hogy nem tennék bele tejszínt. De persze nem lehetetlen, csak gyorsnak kell lenni! :)

A tésztába nem raktam cukrot, mivel a fehércsokiban eleve van. Nekem nem hiányzott, de aki édesebb szájú, rakhat bele 2-3 evőkanállal. Ilyenkor a tojásba kell beleverni a cukrot.

Something, I have always wanted to try out, and finally I managed to do it! Making the ganache is a bit tricky with white chocolate - now maybe I would leave the cream out of it. But it is not impossible, you just have to be quick! :)

Since the white chocolate contains sugar, I did not put any plus sugar in the mixture. I did not miss it, but if you prefer sweeter things, you can add 2-3 tablespoons. In this case, you have to mix it into the eggs.

• 180+90 g fehércsoki
• 70 ml tejszín
• 3 tojás
• 3 tojássárgája
• 4 ek liszt
• 140 g vaj
  
  Előző este elkészítjük a soufflék töltelékét (ganache): 90 g csokit és a tejszínt összeforraljuk.Hagyjuk állni egy darabig, majd ha kihűlt, hűtőbe tesszük, amíg kemény nem lesz. Ekkor kivesszük, és 6 db golyót formázunk belőle. Ezeket felhasználásig a mélyhűtőbe rakjuk. Nagyon hamar folyóssá válik, így gyorsan kell dolgozni.A csokit felolvasztjuk a vajjal együtt. Lehűtjük.A tojásokat és a sárgájákat habosra verjük. (kb 10 perc) Hozzákeverjük a lisztet is.Mikor a csokis keverék kihűlt, azt is hozzákeverjük.Kivajazzuk a soufflé-formákat.A tojásos-lisztes keverékből egy evőkanálnyit rakunk bele, erre jön a mélyhűtőből kivett csokigolyó, majd még egy kanál keverék. Ha csokivulkánt szeretnénk, magasabbra rakjuk a golyót, és csak egy vékony réteg tészta kerüljön rá.180 fokos sütőben kb. negyed óra alatt elkészül. Amikor a sütik teteje teljesen megrepedezik, kész.
  
• 180+90 g white chocolate
• 70 ml cream
• 3 eggs
• 3 egg yolks
• 4 ts flour
• 140 g butter
  
  Previous evening, prepare the inside of the souffles, the ganache. Boil the cream and chocolate together, let cool completely, and put into the fridge, until it gets solid. Then make 6 little balls of it. Be quick, cause they are melting really fast. Put them into the freezer until the baking.
  Melt the rest of the chocolate with the butter, and let it cool.
  Beat the eggs and egg yolks until it gets foamy, and its size is the double.
  Mix the flour into it.
  When the chocolate mixture is cool, mix it too as well.
  Cover the souffle forms with butter.
  Put one ts mixture in a form, put a ganache ball on it, and over it with another ts of mixture.
  In a 180 degreed oven, it gets ready in 15 minutes. It is good, when the top of it gets cracky.
  

Karácsony

Egy gyors recept, hogy veletek is megoszthassam az ünnepem egy pici részét.
Anyukámtól rengeteg féle szilikonos sütőformát kaptam, muszáj volt őket felavatni :)

citromos keksz

• 25 dkg liszt
• 1/2 tk sütőpor
• 1/4 tk só
• 12 dkg vaj
• 5 dkg kristálycukor
• 2,5 dkg porcukor
• 2 tojás
• 1 citrom lereszelt héja
• 2 evőkanál frissen facsart citromlé

elkészítés

A liszthez keverjük a sütőport és a sót.

kétféle cukrot összedolgozzuk a vajjal, majd a tojásokkal, a citromlével és héjjal együtt habosra verjük. 

Összeforgatjuk a lisztes keverékkel.

Kekszformába nyomkodjuk, vagy pár centi széles, kör alakú kekszeket formázunk.

Kb. negyed óráig sütjük 180 fokon (figyeljük a sütőt!)