(2 servings)
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Whisk 2 egg whites with one pinch of salt until soft peeks rise. Add half a cup of icing sugar, one tablespoon of vanilla sugar and one tablespoon of white vinegar. |
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On a baking tray lined with baking paper form two circles with a dent in the middle. Bake at 180 degrees Celsius for 10 minutes and let them rest in the warm oven for one hour. Serve each pavlova with one tablespoon of whipped cream or yoghurt and one handful of raspberries. |
(2 servings)
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Peel two tangerines and place them in a pot with 100 millilitres of sugar sirup, 50 millilitres of Liquor 43, one cinnamon stick, two star anis seeds and one tablespoon of vanilla sugar. Let it simmer for 8 minutes and serve together with pudding. |
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(8 small cakes)
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Beat two egg yolks with 50 grams of sugar until light and fluffy. In another bowl whisk two egg whites with 50 grams of confectionery sugar until soft peaks rise. Mix everything with three tablespoon of flour, one teaspoon of baking powder and one teaspoon of orange zest. |
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Distribute the dough into eight small greased baking forms. Bake at 200 degrees Celsius for 15 minutes. |
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Mix 100 millilitres of sugar sirup, 100 millilitres of orange juice and 100 millilitres of Grand Marnier. Douse the fresh baked cakes with the mixture and let them soak for one hour. |
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(4 serving)
| Press 80 millilitres of vanilla ice cream in a plastic wrap lined glass. |  |
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Put 30 grams of butter, 55 grams of sugar, one egg yolk and lemon rind from one lemon in a bain-marie. Stir over simmering water until mixture thickens. Put the lemon curd into the ice bombs and cover with three tablespoons of vanilla ice cream. Freeze bombs until firm. |
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Beat two egg whites with 75 grams of sugar until soft peaks form. Turn one bomb onto one round of sponge cake. Peel away the plastic wrap and spread the ice bombs with the meringue mixture. Store them in the freezer until 5 minutes before serving. Bake bombes at 240 degrees Celsius for 3 minutes and serve immediately. |
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(2 servings)
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Wash, core and slice two apples. In a pan heat one tablespoon of butter and add the apple slices. Add one tablespoon of cane sugar and one tablespoon of lemon juice and let it simmer for 20 minutes. Serve with one cup of vanilla cream and decorate with almonds and chocolate sauce. |
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(6 servings)
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Put half a cup of raisins and half a cup of dried cranberries in a bowl and cover with boiling water. In another bowl beat 125 grams of margarine and one cup of sugar until light and fluffy. Add three eggs, one at a time, beating until just combined between additions. |
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Add drained dried fruits, one cup of grated apple, one cup of flour, half a cup of almond meal and three tablespoons of sour cram and mix to a dough. |
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Put the dough into a greased ladybird baking tin and bake it for 40 minutes at 160 degrees Celsius. Let the cakes cool down for five minutes before turning over. |
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