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Tea and a warm cake

Between the green leaves of our tree on the window, light fills the house in small living shadows…
Tea and cake get involved in the complicity of a warm kiss.

Sour cream streusel cake


Serves 8:


Cake:

4 egg yolks
1,5 dl sour cream
175 g melted butter (at room temperature)
200 g wheat flour
200 g sugar
1 ts. baking powder
1 ts. baking soda
vanilla
salt

Streusel:

100 g brown sugar
25 g sugar
63 g walnuts
63 g hazelnuts
Cinnamon powder
65 g wheat flour
60 g butter, diced
1 apple, diced


Pre-heat the oven to 180º C.

Streusel:

Chop the nuts and combine with brown sugar and cinnamon.
Combine flour and butter with your hand until crumbly.
Add half of the nuts mixture.
Set aside the other half.

Cake:

Mix the egg yolks with 1/4 of sour cream and vanilla. Set aside.
Combine together flour, sugar, baking powder, baking soda and salt.
Add melted butter and stir well until it gets spongy and creamy.
Combine with the egg yolks mixture.

Pour half of the batter on the pie pan.
Spread the sugar mixture, nuts and apple on top.
Pour the remaining batter.
Finish with the streusel.

Bake for 1 hour, covering the cake with aluminum foil at 45 minutes.

Serve with more streusel, fruit or nuts.

August 24, 2008 | Filed under cakes, muffins and madeleines, cookies, biscuits and tuiles | 1 Comment 

Palmiers and a cup of coffee

Two seats, white tablecloth, palmiers and a cup of coffee, in a humble invitation to a warm conversation.

Palmiers

Puff pastry
Superfine sugar
Icing sugar

Preheat the oven to 180ºC.
Slightly moist a parchment paper sheet.
Unfold or unroll the pastry to make a 15x25cms rectangle.
Sprinkle some sugar on both sides of the pastry. Roll it slightly to help sugar adhere to the pastry.
Starting at one large side of the rectangle, roll the pastry toward the center of the sheet, stopping at the middle. Repeat with the opposite large end, so the rolls meet.
Refrigerate to stiff pastry.
Cut into half-centimeter-thick slices and place flat on a baking sheet lined with the moist parchment paper.
Press with thumb each of the palmiers.
Sprinkle generously with icing sugar.
Bake until golden and puffed (8 minutes).

August 15, 2008 | Filed under cookies, biscuits and tuiles, petit-fours | 4 Comments 

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