On a roll
… sweet roll.
Pumpkin and carrot roll
Serves 8-10
500 g pumpkin, peeled and pitted (400g when cooked)
300 g carrot, peeled (200g when cooked)
350 g sugar
4 eggs
40 g cornstarch
25 g melted butter
1 tsp powdered/grated fresh ginger
1 tsp powdered cinnamon
Pre-heat the oven to 180ºC.
Grease and line a baking sheet with parchment.
Prepare a kitchen cloth and sprinkle with sugar to unmold the cake.
Cut the pumpkin and the carrot in dices and place them in the oven until cooked (30-40 minutes).
Remove from heat.
Purée 400g of pumpkin and 200g of carrot and add the sugar.
Add the whisked eggs, the butter, the cornstarch, the cinnamon and the ginger.
Combine well.
Pour the dough into the lined baking sheet and spread it to make it even.
Bake for 15 minutes.
Unmold while warm to the cloth.
Using the cloth as an aid, roll up cake, beginning with a long side.
Let it cool down to room temperature before transfering carefully, seam side down, to platter.
Yogurt slices
A treat for a lazy afternoon…
Yogurt cake:
Serves 6-8:
150 g butter, softened
270 g sugar
240 g cake flour
250 g yogurt
4 eggs
Pre-heat the oven to 180ºC.
Grease and flour a round pan (22 cm diameter).
Whisk the butter with the sugar until smooth.
Add the yogurt and the whisked yolks.
Add the flour and combine well.
Gently fold in the firmly whisked egg whites.
Bake for 30-40 minutes.
Yogurt custard:
500 g yogurt
4 egg yolks
40 g cornstarch
100 g sugar
Dissolve the cornstarch with some yogurt just to make it smooth.
Combine the yogurt, the egg yolks, sugar and the cornstarch until smooth.
Bring to medium heat, stirring constantly until thick.
Remove the custard from the heat and cover tightly with wrap film.
Refrigerate.
Serve the cake with the custard and pomegranate seeds
Zucchini and chocolate…
Some days ago I was surprised with the description of the “compañeros y profesores de la uib [fellow students and teachers at the UIB]” written by Pedro Fraga, a friend with whom I had the pleasure to share this Master course.
After reading all the details about everyone I’ll try to finish the puzzle with final piece…
Coming from Galicia already with a cooking course, after staying in Scotland for a while, finally arrives to Mallorca.
Used to work as a private chef in luxury yachts, he came for the master course with the strength that make possible every dream.
Pedro Fraga has the lost look from who sails by infinite seas but he always brings us “earthy” thoughts.
In his passion for cooking, the sweet world always seemed too far away for him, but he managed to create this wonderful recipe to the new school restaurant menu:
Pedro, Zucchini and chocolate…
Zucchini and chocolate with Bailey’s
Serves 8-10:
Zucchini and chocolate cake:
400 g zucchini (peeled)
1 egg
75 g butter
62.5 g yoghurt
100 g dark chocolate, chopped
8 g baking powder
37.5 g powdered cocoa
187.5 g sugar
½ tsp vanilla sugar
200 g wheat flour
Pre-heat the oven to 170ºC.
Grease and flour a rectangular pan.
Combine the eggs with the yoghurt, melted butter at room temperature and the puréed zucchini.
In another bowl combine the remaining ingredients.
Add the dry ingredients to the liquid ingredients folding gently, until smooth.
Pour the dough into the pan.
Bake for 40 minutes.
Bailey’s sauce
500 ml Bailey’s
500 ml cream (35% fat)
Bring the liquor to medium heat to evaporate the alcohol.
Add the cream and let it reduce until slightly thick.
Refrigerate.
Serve the cake with the chilled Bailey’s sauce, olive oil infusioned with vanilla and Zucchini tuiles.
Anguish before dinner
“The princess is sad . . . from the princess slips
such sighs in her words from the strawberry lips. (…)”
Rubén Darío
Tomorrow is the year-end party at school and I can’t hide some sadness…
This is the place that sheltered all my dreams and from where I foresee my reality.
I keep so many people, stories, moments and I can’t avoid this anguish that makes me cry at the end.
Egg whites’ cake:
125 g. butter, softened
250 g. sugar
125 g. self-rising flour
8 egg whites
Icing sugar
Pre-heat the oven to 180ºC.
Grease a round pan (20 cms diameter).
Whisk the butter with the sugar until smooth.
Whisk the egg whites until firm peaks form.
Gently fold in the seived flour, alternating with the egg whites with smooth downward movements.
Pour the dough into the pan.
Cheese mousse:
250 g fromage blanc frais with 20% fat
2.5 gelatin sheets (5 g)
250 g cream 35% fat
75 g sugar
Bloom the gelatin.
Bring to low heat a small portion of the cheese and melt the gelatin.
Remove from heat.
Fold in the remaining cheese and the sugar.
Add the whipped cream when the mixture reaches 30/35ºC.
Refrigerate until firm
Presentation:
Cut the cake in half horizontally.
Spread the cheese mousse between the two cake layers.
Decorate with strawberries.
Sprinkle with dehydrated powdered strawberries and powdered pistachio.
“la vie en rose”
Because Spring has pink arms that always touch the sky…
Strawberry Charlotte
Serves 6:
Syrup:
200 g sugar
200 g water
Bring the water and sugar to boil for 5 minutes or until the sugar is completely disolved.
Remove from heat and let it cool down.
Sponge cake:
5 eggs
117 g sugar (33 g + 84 g)
83 g wheat flour
50 g cornstarch
Pre-heat the oven to 200ºC.
Grease and line a baking sheet with parchment paper.
Seive the flour with the cornstarch. Set aside.
Whisk the egg yolks with 33g of sugar until thick. Set aside.
Whisk the egg whites and add the sugar until firm and glossy.
Gently fold in the yolks mixture into the whites’ mixture.
Gently fold in the flours.
Spread a thin layer of the dough over the pan.
If needed use a spatula to make it even.
Bake for 5 minutes.
Strawberry mousse:
75 g strawberry pulp
5 g gelatin (2.5 sheets)
80 g sugar
325 g cream
Bloom the gelatin.
Heat a part of the pulp with sugar and dissolve the gelatin.
Semi-whip the cream and gently fold it into the previous mixture.
Pour this mixture into a pastry bag.
Strawberry jelly:
500 g strawberry jam
8 g gelatin (4 sheets)
Heat the jam without boiling.
Sieve and fold in the blossomed gelatin.
Use while warm.
Presentation:
Line the interior of the cake rings with food-safe acetate.
Cut stripes of the sponge cake the size of the cake rings and circles for the bottom.
Line the cake rings (bottom and sides) with the sponge cake.
Brush generously with the syrup the inner side of the cake.
Fill the ring with the strawberry mousse.
Top with the strawberry mousse.
Freeze.
Remove the acetate while the cake is still frozen.
Refrigerate until serving time.
A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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