Soft raisins cake recipe
Par gateaupassion.com
	Serving 6 : 230g Corinthe or Smyrne raisins 1 tbsp rum+1tbsp water 50g crystallized orange 110g softened butter 110g cassonade 3 medium eggs 150g sieved plain flour 1 pinch of salt 1/4 tsp cardamone powder 1/4 tsp clou de girofle powder half zest of lemon pan Ø 20cm 60g ground almonds
Difficulty: Easy Préparation:20 minutes Cooking time:70 minutes Rest: 0 minutes
This is a delicious and sweet gateau, let your guests guess the ingredients...
Mix the raisins with the water and the rum. Leave to moist. Cut crystallized orange into small cubes. Preheat the oven to 140°. In a large bowl, beat the butter with sugar , mixing to a light consistency. gradually, incorporate eggs, mixing well. Add flour, salt and spices. After that, add rainsins and rum, and finally orange crystallized and zest of lemon, mixing well. Grease the tin, then turn half of the mixture into it. Even with a spatula, then sprinkle the ground almonds. Finally, turn the mixture remainder over the almonds. Bake for 70 min, lowering to 130° after one hour. Unmould when it is cool. This cake will keep for 15 days in a wax paper. Bon appétit !
Voir la recette du Simnel Cake.

A dessert without cooking.

 

For 6: Tart base: 95g ground almonds 75g icing sugar 30g chilled butter 55g dark chocolate 3g water Honey cream: 2,5g  gelatine 13g water 12 verveine leaves grated zest 1/4 lemon 95g whipping or double cream 30g whole milk 1 medium egg 30g acacia honey Chocolate mousse: 1 egg yolk 10g acacia honey 7g water 85g whipping cream 65g chocolate 1c.à.c mixed spice(cinnamon,ginger, nutmeg,cardamon,cloves) Decoration: 12 small chocolate eggs 1 large pear 3 golden eggs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1. 
   
   • Tart base: {mosimage}
     Blend the ground almonds, butter and sugar together in a mixer till they form crumbs.  Melt the chocolate and add the water, mixing with a spatula.  Mix the almond mixture and the chocolate together to form a homogenous dough.  Place the ball of dough between two sheets of baking parchment and roll out to a circle of 20cm in diameter, using a spatula to neaten the edges (see photo).  Put in the freezer for 1 hour.
   • Honey cream:  Put the gelatine in the water to soften.  Boil the milk, turn off the heat and leave, covered, to infuse with the verveine leaves for 30 minutes.  Remove the verveine and assemble all the ingredients except the gelatine in a pan.  Bring to the boil whisking all the time, the cream will thicken.  If lumps form you can put it through a blender.  Turn off heat and add the softened gelatine, mixing well.  Pour into an 18cm round dish, its base covered with clingfilm for easier unmoulding.  You could use a charlotte mould or a saucepan, whichever will give you an 18cm circle.  Put in freezer.
   • Chocolate mousse:  Beat the egg yolks with the honey and water until light and frothy.  Whip the cream till thick.  Melt the chocolate with the spices and leave to cool.  Add two tablespoons of whipped cream, mixing well and then carefully fold in the rest.  Fold in the honey and egg mixture.  Put in the fridge.
   • Assembly:  Place the chocolate base on a large flat-bottomed plate.  Spread a little chocolate mousse on top.  Place the frozen honey cream on top of it.  Using an icing-bag pipe a 1cm ribbon of chocolate mousse around the edge.Decoration:  Cut each egg in two and arrange on top of the chocolate mousse edge.  Decorate the centre with 3 golden eggs and the pear, rinsed and sliced into a fan.  Finish with a few chocolate hundreds and thousands.  Serve cold but not frozen.
     

 

 

Ce gâteau est meilleur le lendemain.

Recette inspirée du livre "pâtisseries et viennoiserie" de l'INBP

A delicious and easy to make cake.  To make in advance as the cake needs chilling for 4 hours.

 

Serves 10 : Sponge: 4 eggs 125g sugar 100g flour 25g rice flour 150g chocolate spread- see recipe Cocolate Mousse : 200g cooking chocolate 4 medium eggs 60g caster sugar vanilla essence Assembly: 3 brioche rolls 1 bowl Ø19cm

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1. Préparation of the sponge base:
   Preheat the oven to 175°.
   Whisk the eggs and sugar together for about 10 minutes to obtain a light and airy mixture.  
   Fold in half the sieved flour with a spatula, then the remaining flour, lifting and turning the mixture gently.   
2. Pour half the mixture into a round tin 15cm in diameter and the remaining mixture onto a baking tray measuring 28*38cm, covered with baking parchment.  Bake for 15 minutes.
   
3. Remove from the oven and upend the biscuit onto another sheet of baking parchment, remove the original sheet of parchment very carefully and spread the chocolate spread evenly.   
   Roll up the sponge/biscuit inside the baking parchment and refrigerate for an hour.  
   
4. Preparation of the chocolate Mousse 
   Break the chocolate into pieces into a large bowl and add hot water.  Leave for 5 minutes.  As soon as the chocolate has melted, throw away the water.  Add the egg yolks, a teaspoon of vanilla essence and mix well with a wooden spoon.  
   Whisk the egg whites into stiff peaks, adding the sugar as soon as the peaks begin to form.  Continue to whisk until stiff. Fold in half the chocolate-yolk mixture and then the other half.   
5. Assembly:
   Line the bowl with clingwrap 
   Cut the roll in slices and then place the slices side by side into the bowl to form the shell of the turtle.  Add the chocolate mousse, then finish with the round sponge to complete the cake.  Cover with clingwrap and chill in the refrigerator for 4 hours.  
   
6. Unmould the cake onto a large plate and decorate with the rolls for feet and head.  Use small pieces of chocolate for the eyes. 

 

For toddlers, don’t use chocolate mousse – use half a melon, covered in foil, brush with chocolate spread, cover with the slices of sponge roll, then decorate as above.  

Cake flavour islands

 

Serves 6: For the caramel: 80g sugar 20g water For the cake: 1 tin of pineapple slices  2 medium eggs (100g) 100g sugar  100g butter  130g sieved plain flour  1/2 tsp bicarbonate of soda  (2g) 2 tablespoons of dark rum (25g)  1 non-stick tin with removable bottomØ22cm

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1. • Prepare the caramel, then pour into the tin, tipping it from side to side to spread it evenly.  Arrange  6 pineapple slices in a circle on top of the caramel.
   • In a small saucepan,  melt the butter and allow to cool.  
     
   • Preheat the oven to 180°.
   • In a bowl, whisk together the eggs and the sugar until light and frothy with an electric whisk.  Using a  spatula, add the flour and bicarbonate of soda, turning and lifting the mixture to aerate it, until the ingredients are well incorporated and the mixture remains light and frothy.  Add the rum, then  50 gr (50 cl) of pineapple juice, mix again,  then mix in the cooled butter.  
   • Pour the mix on top of the pineapple slices, smooth the surface with the spatula and bake on the middle shelf  for 25 minutes,  lowering there temperature to 170° after 15 minutes.
   • Allow to cool in the tin, then turn out onto a serving dish.  
     
   • Bon appétit!
   
   

 

 

 

Variation: To make a more exotic note, substitue 130g of flour 70g coconut powder and 60g of flour.