This is another one of my recipes.
I GUARANTEE it will knock your socks off!!
Servings: 2-4
Ingredients
- 2 dl double cream
- 5 pcs. meringue cookies
- 2,5 dl vanilla (pastry) cream
- 1 packet tea biscuits
- 1 orange (peeled, cut into smaller pieces)
- juice of 1 orange
Method:
Whip up the cream until light and soft (DO NOT OVER WHISK!)
- Break down the meringue cookies using your fingers and mix with whipped cream.
- Assemble: Take a jar and spoon in some meringue-cream mixture on the bottom.
- Cover with orange peaces.
- Soak 2 cookies at a time in the orange juice and put them on top of meringue-cream and orange pieces.
- Cover with vanilla cream and make a layer approx. 0,5 cm thick.
- Repeat steps 3-5 until you reach the top of the jar. The last layer should be meringue-cream.
- Decorate with some crushed biscuits and serve immediately!
Review: This is one of my favorite recipes I've made so far. It has the crunch of the meringue biscuits, the softness of the whipped cream, smoothness of the pastry cream and the slight tartness of the orange - a complete package of texture and flavors!
Tip: 1) I made this biscuit cake in a cup seized jar. Feel free to serve this in nice deep glaces, that way it will make 4 servings instead of 2.
2) You can find a recipe for pastry creme here and for meringue cookies here (just omit the cocoa powder, bake at 100°C (200°F) for 1h 30- 1h 45min. and leave in a turned off oven, door open, to dry for couple of hours).
Who doesn't love chocolate??!
This is my own original recipe. Hope you like it :)!
Servings: 8
Ingredients
- 400g milk chocolate
- 500 ml double cream
- 300g dark chocolate
- 2 packets of chocolate biscuits (approx. 28 pcs)
- 1 cup of coffee
- 1 tblsp brandy (optional)
Method:
Melt the milk chocolate and leave too cool.
Whip up the double cream until soft peaks start to form. DO NOT OVER WHISK!
- Add 1 spoonful of whipped cream to melted chocolate and fold it in gently.
- Fold in gradually the rest of the cream to the melted chocolate (in 2-3 goes).
- Finely chop 200g of dark chocolate and add to the chocolate-cream mixture.
- Add brandy to the coffee.
- Drop each cookie in to the coffee and lay on the bottom of a 20-24cm spring form pan. Make 2 layers on top of each other. (Leave a little space from the sides for the chocolate-cream mixture).
- Add half of the chocolate-cream mixture.
- Lay down another double layer of cookies and add the rest of the chocolate-cream mixture.
- Put in the fridge to set for couple of hours until overnight.
- Remove the sides of the pan, chop up the rest of the 100g of dark chocolate and cover the sides.
- Now easy, easy...NO, don't eat the whole thing at once!!!
Review: The cake is very chocolaty and soft and creamy! The chopped chocolate gives a nice crunch to the whole thing! Goes very well with a cup of tea!
Tip: DO NOT OVER WHISK THE CREAM!!! Otherwise it will become buttery and taste like butter!
Redcurrants + meringue= Mmm...
Servings: 8
Ingredients
For the pastry:
- 4,5 dl white flour
- 1,5 dl powdered sugar
- 0,5 tsp salt
- 100g butter
- 1 egg
For the top:
- 500g redcurrants
- 6 egg whites
- 2 dl white sugar
- 100g almond flour
Method:
Mix flour, powdered sugar, salt and butter until everything turns into coarse crumbs.
Add the egg and mix until you get a ball of dough. Wrap into plastic wrap and store in the fridge for 30 min.
- Preheat the oven to 200 °C (395°F).
- Roll the dough ball out on to the floured surface.
- Butter a 24 cm round cake tin and cover the bottom and the sides with the dough. Take a fork and poke holes in to the bottom.
- Cover with parchment paper and pour dried beans or peas on top. It will prevent the sides from falling down.
- Bake for 10 minutes. Remove the beans and the parchment paper.
- Beat the egg whites until nice and foamy. Add 1,5 dl sugar and beat for 3 min.
- Add the rest of the sugar, almond flour and redcurrants and stir everything gently together.
- Pour the topping on a precooked base.
- Bake in a 175°C (350°F) oven for 35 min.
- Let it cool completely before serving!
Review: The sweetness of the meringue and the tartness of the redcurrants compliment each other really well here. I find that this cake could be done using a slightly wider cake tin: the base wouldn't be so thick and the cooking time would be exactly as stated in the recipe.
Tip: 1) The toothpick inserted in the center shouldn't have any meringue bubbles on it. Bake for longer if necessary! (I baked it for an extra 15 min!)
What...?? Too much butter and chocolate??
It wouldn't be a brownie without them ;).
(And don't you dare change the quantities!!!)
Servings: 8
Ingredients
- 350g dark chocolate (56%-70%)
- 250g butter
- 3 eggs
- 3 dl light brown sugar
- 1 1/4 dl white flour
- 1 tsp baking powder
Method:
- Preheat the oven to 160°C (320°F).
- Butter a medium sized baking tin.
- Melt the butter with the chocolate.
- Whisk the eggs and the sugar.
- Combine the chocolate-butter mixture with the egg-sugar mixture.
- Mix the flour and the baking powder. Sift the flour mixture into the batter and mix until well combined.
- Pour the batter into the baking tin.
- Bake for 30-35 min. DO NOT OVER BAKE!! It has to be still moist inside.
- Eat it hot with a scoop of ice cream or let it cool....and still eat with ice cream :)!
Review: I have made this recipe several times and it's always a huge hit in our house!
Tip: 1) DO NOT OVER BAKE! Keep it rather less than more in the oven! There's nothing worse then an over baked hard brownie...
2) MAKING AHEAD TIP: Freeze the tin with the raw batter in it. Do not thaw before baking. You may need to bake it for extra 10 more minutes.
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