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I have a cake, shapes, colors and the promise of a funny snack.
I mold my cakes as playdough and the afternoon becomes a game…


Carrott cake

Serves 12:
6 eggs
300 g light brown sugar
300 g almonds, powdered
300 g carrots, grated
30 g wheat flour
20 g cornstarch
50 ml milk
Zest of 1/2 lemon

Pre-heat the oven to 180ºC.
Grease and flour a cake pan.
Whisk the egg yolks with the sugar until thick and white.
Add the lemon zest and milk and combine until smooth.
Whisk the egg whites until firm peaks form.
Gently fold in the whisked egg whites into the yolks mixture using a rubber spatula.
Gently fold in the flours (cornstarch, wheat flour and powdered almonds).
Add the grated carrots.
Bake until a tester comes out clean.
Unmold while warm.

Decorate with icing sugar or colored marzipan.

On white…


I clear all my toughts. Everything is bright… pure light…


Wine and oil sablée

250 g white wine
500 g sunflower oil
150 g sugar
1 kg cake flour
10 g baking powder
Icing sugar

Put the sugar, wine and oil into a mixer fitted with the hook attachment.
Mix and then add the flour in, sifted with the baking powder. Be particularly careful not to mix the dough excessively.
Bake at 190º.

Source: Paco Torreblanca


A cold pleasure


The warm days are coming with large steps. They bring scents and taste sensations and ask for light and refreshing feelings.
Fruity, floral or in harmony with the notes of the hot season, ice creams popularize the heat in a cold pure pleasure.
Despite the ephemeral (always made for immediate consumption), homemade ice creams distinguish themselves by its entirely natural ingredients and its extreme simplicity.
Moreover, they are very digestive, which makes them the ideal dessert for the outcome of a meal or a sweet and simple treat for anytime.
With closed eyes, a huge blue wave invades the palate and delight gives way to thaw the full acceptance of the senses …. Who is not a melting for an ice cream?

(This article has been published in the second issue of Visão Estilo+Design magazine. Thank you Áurea Sampaio and Alexandra Correia.)


Raspberry sorbet:

Serves 6-8:
500 m1 water
500 g sugar
500 g raspberry pulp
2 tbsp of lemon juice

Combine the raspberry pulp with the lemon juice and refrigerate until completely cold.
Bring the water and sugar to boil for 1 minute until it dissolves.
Let it cool down completely.
Mix syrup with the pulp and lemon juice.
Pour the mixture into the ice cream machine or frozen stirring regularly to prevent crystalization.

Serving suggestion:
Serve the raspberry sorbet in ice-cream cones coated with chocolate and sprinkled with candied violet chips.

Easter almonds…


I realize that I’ve a few days off but I can’t believe it… Easter arrives as a bless after so many crazy weeks.
I forget the watch. I own my time. The day lasts forever…


Chocolate truffle almonds

150 g dark chocolate, chopped
100 g cream
36 almonds

Pre-heat the oven to 160ºC.
Spread the almonds on a baking sheet.
Roast until golden brown.
Remove from oven and let them cool down.

Dark chocolate truffle:

Place the chocolate in a bowl.
Bring the cream to boil and pour over the chocolate stirring constantly.
Cover the bowl with wrap film and refrigerate for at least 4 hours (or overnight).
With greased hands coat the almonds with the truffle mixture and refrigerate until firm.
Gently roll each truffle in cocoa or icing sugar to coat.
Refrigerate until serving time.

When the bread becomes the party…


Time runs out and twenty-four hours aren’t enought to make my day.
I go back to the 7th of March to rescue the last backup recipe without any other option.
Then I go on as a baker and the bread makes the party.


PartyBrot (German party bread)

2 1/2 Tsp Dry Yeast
250ml Milk
60g Unsalted butter, melted
30g Unsalted butter, melted to glaze the rolls
2 Tbs Castor sugar
2 Eggs (~50g), beaten
560g Plain white flour
2 Tsps Salt

1 Egg, for glazing
1 Tsp Water, for glazing
Sesame seeds
Poppy seeds

Sprinkle the yeast into 100ml of the milk in a small bowl, leave for 5 minutes and stir to dissolve.
Warm the remaining milk in a saucepan with the sugar and butter. Stir constantly until the butter has melted.
Cool until tepid, then beat in the eggs until combined.
In a large bowl, mix the flour and salt together.
Make a well in the centre and pour in the yeasted milk and the butter/sugar/milk mixture.
Mix in the flour to form a soft, sticky dough.
Turn the dough out on a floured surface and knead for about 10 minutes or until smooth, shiny and elastic.
Put the dough in a buttered bowl and cover with a teat towel. Leave to rise until doubled in size for about 1-1 1/2 hours.
Knock back and leave to rest for 10 minutes.
Divide the dough into 19 equal-sized pieces.
Shape each piece of dough into a round, smooth ball (using the balling method).
Grease a round cake tin or spring form pan, about 24cm (91/2 inch) in diameter, with the melted butter.
Arrange the shaped rolls in the prepared tin by making an outer ring of 12 rolls and an inner ring of 6 rolls, and placing the last roll in the center of the two rings.
Cover the tin with a tea towel.
Leave to prove until the rolls have doubled in size, about 45 minutes.
Brush the top of each roll with the egg glaze (egg+water).
Sprinkle with the seeds.
Bake in the preheated oven (200° C/400° F) for 30-45 minutes until golden and hollow-sounding when tapped.


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