On this page you may find all the recipes we're doing in class. Have fun, and let us know how it turned out! Basic yellow cake (from scratch!) For a 26 cm round pan or two English cake pans: Preheat the oven to 180 Ingredients: 100 gr butter (preferably softened) 300 gr sugar 2 eggs vanilla extract lemon rind (optional) pinch of salt 280 gr flour 10 gr baking powder 200 ml sour cream/plain yoghurt Preparation: Whisk the butter with the sugar. Add the eggs one at a time until incorporated. Add vanilla, lemon rind and salt. Mix the flour and baking powder. Add half the flour and half the sour crem. Combine. Add the rest of the sour cream and flour and combine. Do not over mix. Pour into pan and bake till golden and firm Hot Chocolate Cake About 24 mini cakes Preheat oven to 180 Ingredients 100 gr butter 100 gr chocolate (above 50% cocoa content) Pinch of salt Orange Liquor like Grand Marinier (optional) 150 gr powdered sugar 2 egg yolks 2 eggs 100 gr flour Chocolate for filling Preparation Melt the chocolate and butter over hot water. mix egg yolks, eggs, liquor, salt, sugar. Combine the mixtures and mix well till smooth. Add flour. Pour into small cups, no more than half. In each cup insert chocolate. Bake for 7 minutes till firm. Grand Marinier Chocolate cookies ("chocolate bombs") About 24 cookies Preheat oven to 180 Ingredients 35 gr butter 115 gr chocolate (bittersweet) 1 egg 35 gr sugar 35 gr ground almonds 35 gr flour 1 gr baking powder 15 gr grand marinier or another liquor (optional) powdered sugar for rolling the cookies Preparation: Melt the chocolate and the butter over a pot of hot water In another bowl mix the egg with the sugar and the liquor. Add the almonds, the flour, the baking powder. Mix the chocolate with the egg mixture. Cover and cool for 2 hours or more. Once the cookies have settled, roll into balls and cover with powdered sugar. Bake at 180 for 6 to 8 minutes. Let cool before taking out of the pan. |
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