Easy Walnut Cake

There are quite a few nut cake recipes; but this one, which my mother-in-law is preparing is a little different. With that easy walnut cake, you can really taste the taste of nuts thanks to the small pieces that crunch under your teeth!

Easy Walnut Cake

Christophe
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 8 servings

Ingredients
  

  • 3 eggs
  • 220 g sugar
  • 100 ml milk
  • 90 ml olive oil
  • 200 g sifted flour
  • 2 tsps baking powder
  • 300 g walnuts
  • 40 g butter
  • Some confectioner’s sugar
  • Few walnuts halves

Instructions
 

  • Preheat oven to 380 degrees F. Grease and flour a round cake pan or line the bottom of the pan with parchment paper.
  • Using a mixer, beat eggs with sugar.
  • Add milk, olive oil, flour, and baking powder. Mix well.
  • Place the walnuts in the zip-lock and cruch them using a pastry pin.
  • Pour the batter in the cake pan (mould). Lay walnuts halves on top of the cake.
  • Bake for 20 minutes. The cake should be well raised with a thin crust but not fully baked. Place the pieces of butter on top of the cake.
  • Continue to cook for another 10 minutes. Remove the cake from the oven, allow to cool before removing it from the mold.
  • Dust it with powdered sugar before serving.
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Easy Madeleines

Very light, fluffy and tasty French cookies. Classic small sponge cakes shaped like seashell, usually made with lemon zest. I love lemon, but I decided not to add any to my madeleines. I just like them plain.

You can find molds for mini-madeleines. That’s really nice and you can savor them for a cafe gourmand.

French Madeleines

Natalija
To make an authentic madeleine, you will need a madeleine pan. But you can use a muffin pan or any cake pan.
Prep Time 10 mins
Cook Time 10 mins
Total Time 35 mins
Servings 24 pieces

Ingredients
  

  • 4 eggs
  • 220 g sugar
  • 120 ml milk
  • 200 g all purpose flour sifted
  • 2 tsp baking powder
  • 1 pinch of salt
  • 120 g unsalted butter melted

Instructions
 

  • In a medium bowl combine eggs and sugar. Whip until light. Add milk and mix well.
  • Carefully fold in the flour, baking powder and pinch of salt.
  • Add melted butter and mix throughly until smooth. Let the batter rest in the fridge for about 15 minutes.
  • Preheat oven to 400 degrees F. Butter madeleine pan. My pan makes 12 cookies at a time. From this receipe you’ll make 24 cookies.
  • Spoon batter into the prepared molds, filling 3/4 full. Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Remove the madeleines from the oven and let cool for 2 minutes.
  • With a knife or fork carefully loosen the madeleines from the pan and then tip the whole pan out to a prepared plate.
  • If you want to make it in a loaf pan, it will take much longer, about 30 minutes, or until a toothpick inserted into the center of the cake come out clean.
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Creamy Vanilla And Chocolate Jelly

Creamy Vanilla And Chocolate Jelly is a very light and airy dessert, with a touch of sweetness. Who wouldn’t love chocolate and vanilla goodness in a cup? I always try to limit myself. This dessert is so simple to make and a great way to end a special dinner. It can be done the day before.

Creamy Vanilla And Chocolate Jelly

Irina
You can also make it in one big baking pan and cut it into small squares.
Prep Time 15 mins
Cook Time 5 mins
5 hrs
Total Time 5 hrs 20 mins
Servings 12 servings

Ingredients
  

Vanilla layer

  • 1/2 cup water cold
  • 3 packs Knox original gelatin unflavored
  • 500 ml heavy whipping cream
  • 500 ml whole milk
  • 8 Tbsp sugar
  • 1 Tbsp vanilla extract

Chocolate layer

  • 60 ml whole milk
  • 3 Tbsp water cold
  • 1/2 pack Knox original gelatin unflavored
  • 1 Tbsp sugar
  • 1 Tbsp cacao powder

Instructions
 

Vanilla layer

  • In a small bowl, sprinkle gelatin over 1/2 cup of cold water. Let stand for 5 minutes.
  • In a large saucepan, bring milk, heavy whipping cream, vanilla extract and sugar to a simmer, stirring constantly, until sugar is dissolved.
  • Add gelatin mixture and stir until dissolved. Remove the saucepan from the heat. Let it cool for 5 minutes, strain through a fine sieve.
  • Divide the mixture between 12 small glasses and place them in the fridge until firm (2-3 hours).

Chocolate layer

  • In a small saucepan, add milk and water. Sprinkle gelatin on top and set aside for 3 minutes. Add cacao powder and sugar, mix well.
  • Place over medium heat and heat until barely boiling, stirring constantly.
  • Remove from the heat and strain through a fine sieve. Let the mix cool down.
  • Remove the glasses from the refrigerator and pour the chocolate mixture on top of the vanilla jelly.
  • Refrigerate for 2 more hours.
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Petits Choux

This is one of my favorite puff pastry for a “cafe gourmand“.

Petits choux

Natalija
Cream Petits choux will go perfectly with your coffee or tea.
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Servings 8 personnes

Ingredients
  

Ingredients for the choux pastry

  • 200 ml water
  • 100 g butter
  • 2 pinches of salt
  • 120 g flour
  • 3-4 eggs

Ingredients for the cream

  • 1 egg yolk
  • 120 g sugar
  • 125 ml milk
  • 1/2 vanilla bean cut into two in its length
  • 200 g softened butter
  • 1 tbsp icing sugar

Instructions
 

For the choux pastry

  • Preheat the oven to 200°C (thermostat 6/7). Cover a baking sheet with parchment paper.
  • In a saucepan, put the butter and salt. Bring to a boil. When the butter is completely melted, remove the pan from the heat.
  • Add flour and mix well.
  • The dough should form a ball.
  • Add the eggs one by one. Mix well.
  • The dough should be smooth and not stick to the edges of the pan.
  • Using a spoon or a pastry bag, form small heaps of dough on the baking sheet, separating them from each other as the puffs will double in size during cooking.
  • Bake at 200°C for 10-15 minutes. Then lower the temperature to 180°C (thermostat 6) and cook for another 10 minutes or so until you get a nice golden color. Remove the puffs from the oven and let cool.

For the cream

  • In a small saucepan, blanch the egg with the sugar.
  • Add milk and vanilla. Place over very low heat. Stirring constantly, bring to a boil. Remove from heat and let cool. Remove the vanilla pod.
  • In the bowl of a mixer, cream the butter. While continuing to mix, gradually incorporate the milk and sugar preparation.
  • Make an incision in the choux. Using a teaspoon or a pastry bag, fill them with the cream. Sprinkle with icing sugar.
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