dacquoise with mandarins


Happy New Year! I hope you all had a wonderful holiday season and a good start into the new year. We were invited to a lovely new years party at our good friends home. For this special and festive occasion I wanted to surprise my husband and friends with a delicious and nice looking dessert. A few month ago, I made a Dacquoise with mixed berries and it was a big hit on my summer party, so I decided to make this dessert – cake again, but instead of berries I took some refreshing and sweet mandarins.


Preparation for a 24 cm diameter cake ring

For the meringue cakes:

  • 225 g whole walnuts
  • 130 g confectioners sugar
  • 6 egg whites
  • 60 g sugar

Preheat the oven to 180° C.

Spread 100 g of the walnuts on the baking tray and bake for about 10 minutes.

Remove the pan from the oven, let the nuts cool completely and roughly chop the walnuts.

Finely grind the remaining 125 g walnuts with the confectioners sugar and mix it with the toasted walnuts, then set aside.

Place the egg whites and a pinch of sugar in a bowl and beat on medium speed, until frothy.

Add the remaining sugar, one-third at a time. Let each amount clear before adding the next. Continue mixing on medium speed for a stronger and more developed meringue.

Gently fold in the nuts and sugar mixture until just combined.

Spread the meringue mixture into approximately 26 cm-diameter circles on two paper-lined, baking trays and bake each base for about 20 minutes.

Remove the baking trays from the oven and let the meringue cakes cool completely.

Cut the edges of both of the meringue cakes away in the size of the cake ring. Set the cakes aside until ready to use.

For the pastry cream:

  • 2 gelatine leaves
  • 250 g white chocolate, chopped
  • 2,5 dl milk
  • 2 egg yolks
  • 4 dl whipping cream

Soak the gelatin leaves into cold water until they are soft, then wring the gelatin gently to remove excess water, and add it to the chopped, white chocolate.

Pour the milk the in a pan over low heat and bring the mixture to boil, then remove the milk from heat.

Than stir in the egg yolks in the hot milk very slowly and set the pan over low heat and bring the mixture to boil until the milk-egg mixture it thickened.

Pour the cream through a sieve over the white chocolate. Let the chocolate begin to melt and then stir it gently with a spatula.

Cool the chocolate mixture to room temperature.

In the meantime beat the whipping cream until stiff and pour it gently into the cooled chocolate mixture and set aside until ready to use.

To assemble the Dacquoise:

Peel and fillet about 6 – 8 mandarins.

On a serving plate place the cake ring firmly in the center of a baking sheet. (Make sure your freezer is big enough for the serving plate)

Arrange the mandarin segments on the bottom of the baking sheet.

Pour two-thirds of the pastry cream over the fruits and smooth the cream out with a palette knife.

Then lay the first meringue cake down onto the pastry cream, pour the rest of the cream over it and smooth the cream out with a palette knife. Then lay the second cake layer down onto the pastry cream.

Put the cake in the freezer for at least 2 hours.

Remove the cake from the freezer.

Run a round-bladed knife around the sides of the cake pan to loosen any stuck edges.

Place a serving plate on top of the cake and carefully flip over, so that the fruits are facing up.

Enjoy and happy baking!

mandarin2

 

strawberry trifle flavored with tonka beans


I’ve never made a Trifle before or even has eaten one. So, when I saw this Trifle recipe by Jamie Oliver I knew, this would be the ideal finish for my next summer party. Instead of vanilla sugar or vanilla extract I used a Tonka bean. The Tonka beans tastes like a cross between vanilla, almond and cinnamon and are used particularly in the French kitchen for desserts and in perfumes.

The fresh strawberries with the sparkling Prosecco and topped with pastry cream and the unique flavor of the Tonka bean makes it one of  the most decadent desserts ever.


Makes 8 servings

For the strawberry jelly:

  • 600 g strawberries (plus some more for decoration)
  • 4 gelatine leaves
  • 2,5 dl Prosecco
  • 110 g sugar
  • about 14 lady fingers

Place 500 g of the strawberries into a heatproof bowl and cover with a clear film.

Place the bowl over a pan of boiling water and leave to steam for about 30 minutes, or until all the juices have been released.

Then pour the strawberry juice (about 2,5 dl) through a sieve and set aside.

Soak the gelatin leaves into cold water and set aside.

In a saucepan over medium-high heat combine the Prosecco, the strawberry juice and the sugar and stir gently until the sugar has dissolved.

Add the gelatin slightly and stir it in the warm sirup and take the pan from the heat and set aside.

Cut the rest of the strawberries in half lengthwise and arrange them on the bottom of the serving glasses.

Lay the lady finger biscuits onto the strawberries then pour the strawberry syrup over the biscuits and let it cool completely but for least 2 hours in the refrigerator.

For the pasty cream:

  • 5 dl milk
  • 5 egg yolks
  • 200 g sugar
  • 1 Tonka bean, grated or 1/2 sachet of vanilla sugar or 1 teaspoon vanilla extract
  • 20 g flour
  • 20 g cornstarch

Heat the milk in a pan over low heat and bring the mixture to boil, then remove the milk from heat.

Mix the egg yolks, the sugar, the grated Tonka bean, the flour and the cornstarch in a bowl. Than stir the egg mixture in the hot milk very slowly and set the pan over low heat and bring the mixture to boil until the milk-egg mixture it thickened.

Pour the cream through a sieve into a stainless steel bowl and allow the cream to cool to room temperature, then cover the cream and chill in the refrigerator for at least 2 hours.

Pour the cold cream to the strawberry – biscuit layers in the serving glasses and put it back in the refrigerator until ready to use.

Serving:

  • 5 dl heavy cream
  • 50 sugar

Beat the heavy cream and the sugar until a stiff peak forms and pour it into the serving glasses and decorate with the remaining strawberries.

ENJOY!

trifle tonka bean

 

coffee ice cream with kahlua


This delicious homemade coffee ice cream with a shot of Kahlua and garnished with almond brittle has a wonderful creamy and smooth texture and is the perfect way to end a delicious meal.


Makes about 6 servings

  • 2,5 dl milk
  • 125 g  heavy cream
  • 3 teaspoons instant coffee powder
  • 2 egg yolks
  • 90  g Muscovado or brown sugar
  • 1 teaspoon Kahlua

Heat the milk, the heavy cream and the instant coffee powder in a pan over low heat until and bring the mixture to boil, then remove the milk from heat.

Stir the egg yolks with the sugar in a bowl until creamy.

Then stir in the hot milk slowly and set the bowl over a hot water bath and stir until the milk-egg mixture it thickened.

Allow the cream to cool to room temperature, then cover the cream and chill in the refrigerator for at least 6 hours.

Add 1 teaspoon Kahlua to the cream and freeze it in an ice cream maker according to manufacturer’s instructions.

For the Almond brittle:

  • 50 g sugar
  • 1/3 teaspoon butter
  • dash of salt
  • 50 g almonds

In a heavy saucepan over medium heat, melt the sugar and the salt until golden brown.

Add the butter and stir until creamy.

Immediately pour the caramel over the almonds onto a baking sheet.

Leave the almond brittle harden completely.

Use a rolling-pin to break the cooled almond brittle into small pieces.

Serve the ice cream with whipped cream, a splash of Kahlua and garnish with almond brittle.

Enjoy!

crème bavaroise with strawberry sauce


Crème bavaroise is a classic dessert from Germany. The cream is similar to a French crème pâtissière, but thickened with gelatin instead of cornstarch, flavoured with liqueur and lightened with whipped cream. The texture is very smooth and it is not too sweet. It’s a simple but elegant dessert to finish off your dinner.


Crème Bavaroise

Makes about 4 – 6 servings

For the cream:

  • 1 vanilla pod
  • 3 egg yolks
  • 3 gelatin leaves
  • 50 g confectioners sugar
  • 300 g whipping cream
  • 4 tablespoon raspberry Brandy or  Kirsch

With a sharp knife, slit the vanilla pod lengthways and scrape the seeds out with the knife tip. 

In a bowl add the vanilla seeds, the egg yolks and the confectioners sugar and beat the mixture for about 3 minutes or until mixture has thickened and set aside.

Soak the gelatin leaves into cold water and set the bowl aside.

Beat the whipped cream until fluffy.

In a small pan heat the raspberry Brandy or Kirsch on lower temperature. 

Squeeze the gelatin slightly and stir it in the warm Brandy or Kirsch. Add 3 tablespoon of the whipped cream.

Then add the rest of the whipped cream to the egg mixture and stir gently before stirring in the gelatin.

Pour the cream into 4 – 6 serving glasses and let it cool completely but for least 3 hours in the refrigerator.

For the strawberry sauce:

  • 300 g strawberries + for decoration
  • 2 tablespoon confectioners sugar
  • 2 tablespoon lime juice

Combine 300 g strawberries, the confectioners sugar and the lime juice.

Blend the strawberries to a puree, then pour it through a sieve and set aside.

Serving:

Add some strawberry sauce to the cream and decorate it with some fresh strawberries.

Enjoy!