Galette with Mixed Mushrooms and Gorgonzola Cheese

 

After having so much fun and delicious food in Paris I have been in a french food addiction.

I made few french dishes and twice made savourty panckes to the delight of Hans as he love more savoury food than sweets.

And I have so many plans for making other french food .

In paris you would see in the street shops they selling savoury and sweet pancakes. And the aroma while you walk past these stalls is so tempting, that when we were there Nisha and Ananda ate but sadly I didn't as I had a late lunch and I was not hungy and I wanted to enjoy my dinner in the evening.

 But then I remember saying o both o them when I go back home I am going to try and make them at home.

I have made savoury pancakes before here at home but now after the trip is is getting a craze.
Please read the tip.
 

This is how the final dish looks like. In the other pics I added few pieces of cheese which is optional.

For the pancake: ( 6 to 8 medium size pancake) I got 7 , so it depends on you frying pan.

125 gm flour

a pinch of salt

1 large egg

300 ml milk

1 tbsp of oil ( or you can use melted 1 tbsp of butter)

a little butter for you pan for rubbing before you make your first pancake.

In a blender or food porccessor, blend the eggs, milk,  flour salt and oil  , mix for a minute or untill smooth.

Stir down and repeat if necessary or you can also mix this with hand.
Cover and leave it to rest in your counter for half hour.

Heat a non stick pan with the little butter ( I use butter just for the first pancake and for the rest not as I use non stick pan) 

Lift the pan from the hear and pour few tbsp for a smaal crepe or more for a bigger crepe, tilting and roating the pan to coat the surface.

Cook untill almost dry and lightly browned edges, about 1 minute.

loosen the edge with a metal spatuala and flip the crepe over using the spatuala for 15 seconds or untill lightly browned.

Turn the crepe out onto a clean plate and continue withthe rest of the batter.

For the filling.
50 gm of butter
600 gm Mixed mushrooms (cleaned, I clean with kitchen paper)
1/4 cup parsley
200 gm Gorgonzola cheese  cubed( You can use any other blue cheese you like)
Pepper and salt to taste
In a big frying pan, add the butter and fry the mushrooms till they are soft add pepper and salt and chopped parsley and then add the cheese making sure the cheese is melted and coated through the mushrooms.

Lay a pan cake one the plate spoon on a side 2 to 3 tbsp of mushroom mix, fold the other side over and spoon 2 tbsp of mushroom and fold again till youhave the shape you see in the pic.
Serve warm and enjoy.

Tips:
I made the panckes earlier and kept in a plate . I kept a small piece of baking paper inbetween each of the pancakes.
And when  it was time to eat just made the filling, heated the panckes in the MW for few 3 minutes utill all if them were warm and then filled it up and served.
If you are giving two pancake per person ( which i did) i filled the pancakes and then when the first one was finished eating by my family I just reaheted the other pancake in the MW 2 minutes and served so like this you have hot filled pancakes to enjoy.

 

Red pepper Soup With Chorizo balls

I canot take credit for making this soup as I didn't make them.
Shyama made this for us when she did a dinner party.
From the time she started doing her one month summer job, she has this tradition in spetember ( as it is the month of August she works)  that she make a whole dinner for us, and gradparents.
This time she invited her grandfather , Niece, a uncle and a aunt.
And the kitchen was taken over by her and I was sitting like a punished one in the sofa hearing her preparing the whole dinner and she even didn't allow me inside the kitchen.
She didn't even show me the recipe .

And while I was just hanging around all this delicious aroma was comming from my kitchen and then when she was frying the chorizo balls the aroma was so yummy I went and peeped and she threw me out :-) but then she came with 2 balls for me to taste.
The balls were so delicious that while she was not in the kitchen I went and stole a ball again :-)

She made this soup for starter , then Enchiladas for main and for dessert she did flan.
All by herself.

The soup tasted so good and the balls in the soup is just to die for it is so delicious, so as we had soup left over I took pictures next day keeping in mind that I can blog this delicious soup.
The recipe is from a Flemish chef called Jeroen Meus.

Recipe Courtsey Dagelijkse kost: met Jeroen Meus
Ingridients for the soup:

• 2 liters chicken stock
• 5 red peppers
• 2 onions
• 1 clove of garlic
• 3 tablespoons butter
• 1 tablespoon curry powder
• 2 dl white wine
• 1 bouquet garni (bay leaf, fresh thyme, parsley steal) instead of making them you can buy them too.
• 100 g cream cheese with herbs
• 1 teaspoon paprika
• pepper
• salt

For the chorizo ​​balls:

• 250 g chicken breast
• 1 egg
• 100g breadcrumbs
• 100g chorizo
• 1 knob of butter
• pepper
• salt
Make the soup:


Peel the onions and chop coarsely .Halve the peppers and remove  the seeds and slice them rough.
Cut the vegetables coarsely .Melt a knob of butter in a large pot , over medium heat . Sauté the onion pieces and bell pepper in  butter until they are almost cooked . Stir frequently in the pot .Add the curry powder and paprika . Stir, and pour (optionally ) some white wine. Let everything simmer . Make a bouquet garni of some bay leaves , sprigs of fresh thyme and ( if available ) parsley steal . Ties it all together with a little kitchen twine . Pour the chicken stock to the vegetables . Let everything simmer on a low heat for 20 to 30 minutes . Remove the bouquet garni from the pot and mix the soup smooth with a hand blender .Strain the soup . Add the cream cheese and mix the soup a bit .
Season the soup with salt and pepper mill .


For the chorizo ​​balls :Add the chorozo and the chicken pieces in a food processor and mince it .Remove the mix into a bowl and add the egg and (part of ) the breadcrumbs . Add a pinch of salt and some a bit of freshly ground pepper..Knead all ingredients until smooth meat mixture . Make sure the mixture is not too wet , nor too dry . If necessary, add more breadcrumbs .Roll balls of the meat mixture , and place on a large plate or bowl .
Balls with a diameter of about 1.5 cm are perfect. Heat a knob of butter in a frying pan. Fry the balls until they have a golden brown crust . Inside, they do not have to be cooked.Put the balls (without drippings ) in the soup . Let the soup simmer a few minutes until the chorizo ​​meatballs are cooked through.The soup is ready to serve.
 

Acharuli Khachapuri

I don't think i was ever so fast in posting a recipe, I made this bread for yesterday evening , I was super excited for making them as I have been to Ottolenghi's when I was in London in May and Nisha and Vineetha took me there.
We didn't had the lunch there as we had planned to go to a another place but we had their tats and cake. I had the most Delicious passion fruit tart there.
And wednesday's Hans come home by 7 pm so that is early home time here as on the other day he is home only by 9:30 or sometime 10 .
So I decided I should try to make some new bread on wednesday for dinner time.
And this is one bread you must eat straight from the oven ( ofcourse after waiting for 5 minutes)
We loved it and I am sure I am gonne make it more often.
I used quail eggs but I think next time I will use normal eggs as the quail eggs were a bit smaller and I love soft eggs.
I do hace step by step oic I will add them later.

Ottolenghi's Acharuli Khachapuri
recipe adapted from Yotam Ottolenghi's, Jerusalem
makes 6

The dough:
250 g wgole wheat flour
1 1/2 tsp yeast
1 medium egg
110 g Greek Youghurt
4 tablepoon of water

The filling: ( My bread must have been bigger as I used double the filling)
40 g halloumi cheese, cut into small cubes
20 g crumbled feta cheese
60 g ricotta cheese
1/2 tbs chopped fresh thyme
1/2 tbs za'atar plus more to sprinkle on top
zest from 1 small lemon
6 medium eggs ( I used quail eggs )

Place flour, yeast, and salt in a mixer bowl - mix to combine.
Break the egg in a small bowl, and lightly whisk with a fork. Pour half of this egg into mixer bowl, save the other half for brushing the dough later. Now add dd the rest of ingredients into the bowl as well, then knead using dough hook attachment for 10 to 15 minutes until the dough is elastic and not sticky. Remove from the bowl, shape into ball, place it in a clean bowl. Cover - let it rest for 1 to 1/2  hours until dough is double in volume.

Transfer the dough into lightly floured counter top, and gently flatten the dough to knock out the air. Divide into 6 portions, shape each into ball. Cover with clean towel, and let it rest for 30 minutes.

Place baking stone on the lowest rack and preheat oven to 425F.
Put a piece of parchment paper on a large cookie sheet. Set cookie sheet close by you.

Make the filling. Place all ingredients for the filling, except the eggs, into a bowl and mix to combine.

Roll out each ball into roughly 6-inch disc. Spoon about one-sixth of the filling in the center, shape it into boat, make sure the side wall is about 1¼ inches high so there is enough space to hold the egg and the cheese filling. Place it in a parchment paper. Repeat. Once you are done, brush the dough with the remaining egg.

Slide the parchment paper into baking stone, bake for 15 minutes. Remove from oven.
Break egg into small bowl, carefully take the yolk and place it in the middle of the bread. Pour in as much egg whites as will fit into the bread. Repeat with the rest of the bread. Return to oven, continue to bake for another 5 minutes. The yolk should be remain runny, but the white should be set. Remove from oven, and let cool for 5 minutes. Drizzle olive oil on top, sprinkle with za'atar and serve with salad of your choice.

Passion Fruit Curd Tartlets

Remember my Passion Fruit Curd whichI sad is so easyto make and so Delicious.
These tartlets are made by using the delicious passion curd.
Till I made this curd recipe I always thought that sweet curds were something I won't make anymore as when ever I made them they were too runny etc...
But this one is totally different and it really worked. Recipe here.

The recipe is from one of my favourtie Baking Diva Mary Berry from her book Baking Bible.
And she has written in her book that these tartlets are quiet crumbly to handle and eat.
And I so much agree while i was handleing the finished tartlets they were so fragile I thought I will break them :-)
But they are so worth making as the taste is so good.

 

 

For the Shortbread ( Tartletts) These make 10 small tarts)

100 gm Softend butter
50 gm sugar
50 gm semolina
100 gm plain flour

For the filIing
I used the Passion fruit curd.

For the meringue topping:

1 Large egg white
4 tbsp of sugar.

1. Make the tartlets.Soften the butter in a bowl, add the sugar, semolina and flour and work together to form a smooth dough. Wrap in clingfilm and chill in the fridge for about 15 minutes.
2. Prea heat the oven to 150° c/ Fan 130°c / Gas 2.
   On a lightly floured worksurface, toll out the pastry to just under 5 mm ( I/4 in) in thickeness. Cut the circled according to the tartlet pan size you are using. Press the circles gently into the tart pans. Prick the base well.
3. Bake in the preheated oven for 20 to 25 minutes or untill firm and golden ( mine to less minutes). Leave the tarts in teh tine to harden slightly then ease out of the tine and leave it to cool completley on a wire rack.
4. Just before serving spoont he passion fruit curd.
   
   Pipe the meringue onto the tarts and use a blow torch to give them a caramalized effect.
   
   For the Meringue toppin:

whisk the egg whites in a free-standing mixer until soft peaks form when the whisk is removed. Add the caster sugar a little at a time, still whisking until the meringue is stiff and glossy.

Bread With Thahini and Seasame

 

As always I look forward to October 16 th. The reason because it is World Bread Day and I have a passion for making bread and top to all.

I always look forward for the World Bread Day and this time I baked my bread atleast some 10 days ago.
Keeping in mind never know if something comes up and then I won't have a good bread to post for the event which I have been taking part for years and as you see it is 8th Editing this year.

 If i could I would make a new bread every day, but these days it is just Hans and I and sometimes it is difficult to make breads for two person.
And I have been wanting to make this bread for a while after buying this book  Authentic Turkish Kitchen Erika Casperek-Turkkan from a second hand shop ( i looked for a link online but canot find)
And it was a flavour I havent used in anybread, so ofcourse i was so excited for making them.
We ate the bread with coffee and int he book it is written the bread taste the best at on the same day of baking.

Ingridients:
30 gm fresh yeast
1 tbsp sugar
450 gm flour
1 egg
200 ml milk (you might need a bit more milk , i had to use more)
1/2 tsp salt
Extra flour for when you shape the bread
15 tablespoon thahini pasta
100 ml runny honey

2 tbsp of oil ( for brushing on the bread)
I egg yolk
couple of tablspoon of seasame seeds for granish

Whisk together the flour, and salt in the bowl of a standing mixer (or in a large mixing bowl if kneading by hand).

 Make a well in the center of the flour and add the egg, milk .Whisk these together to form a slurry, pulling in a little flour from the sides of the bowl.

 Pour the yeast mixture over the egg slurry.

 

With a dough hook attachment, knead the dough on low speed for 6-8 minutes. (Alternatively, turn out the dough onto a floured work surface and knead by hand for about 10 minutes.)

 If the dough seems very sticky or dry , add flour a teaspoon at a time or more milk until it feels tacky, but no longer like bubblegum. The dough has finished kneading when it is soft, elastic,smooth, and holds a ball-shape.

Keep this dough in a bowl and leave it to rest for 30 minutes.

After 30 minutes sprinkle a work space with flour and knead the  dough and then divide into 12 equal balls.

 

Sprinkle flour on the work space, take a dough ball and  shape into a thin circle of 20 to 22 cm ( I used a rolling pin) My circle was really thin so it was larger than 20 cm.

Mix the thahini paste and the honey in a bowl.

Spread 2 tablsp spoon of this mix in a thin layer into the circle.( I used the back side of my spoon to spread)

Roll the  circle a bit slanted ( it is a bit difficult to explain) Look at the step by step pic.

After that you shape them into a snail shape. Lay the thin side under the snail.
Keep the snail shaped bread on a tray with baking paper and repeat the above step with the rest of the porion of the dough. When all the rolls are shaped leave it to rise covered for 20 to 30 minutes.

Preheat the oven to 180° c ( the recipe said 180°c but in my oven which is a fan oven i did 160°c)

Mix the egg yolk with the oil and brush each of the bread with this mix. Sprinkle with seasame seeds.

Bake for 25 minutes .

 

Tip:

You might have to add more milk into the mix while you are kneading.

This bread is best eaten on the day itsellf. ( Although I had left overs and ate them for breakfast next day which was fine)

If you think you don't have enough mix for spreading make a bit more.
Sending this to Yeastspotting too.

 

Ham Mousse With Red Pepper Salsa

 

I don't remember anymore when I made this , what I know is it was made for a party, it could have been a birthday party as when it is a B'day party I go the whole way, make dishes which are very special ( the ones you usually don't make) .
So ofcourse I would have decided what I am going to make for the party atleast a week before and as always I am excited when I make dishes which I have never tried.
The recipe is from Michel Roux The Collection I knew when I decided on this recipe that it will be super yumm as I have tried couple of the recipe in the book and it is always Delicious plus it always makes me feel why should I go out for eating it I myself can prepare something plus when I make at home I am 100 % sure that I am using quality ingridients etc....
This is what Michel Roux had written about this dish, "This simple, tasty mousee is ustic yet sophisticated - a real gourment dish.
Plus point or making this dish for a party is you can prepare the mousse the day before theparty;
I served them as a starter.

Mousse:
3 1/2 sheets of gelatine leaf
350 ml veloute sauce.
1 tsp paprika powder
800 ml whipping cream
350 gm good quality unsmoked cooked ham, diced
salt and freshly ground pepper
3/4 tsp cayenne
50 ml dry sherry

To Serve 16 small asperagus spears
handfull of radicchio leafs
few drops of lemon juice to taste

Veloute Sauce: (Makes 1 litre )
30 gm butter
30 gm plain flour , sifted
1 lite of chickenstock
salt and freshly ground pepper

First make the white roux.
Melt the butter in a heavy pan. Off the heat add the flour and stir in with a whisk.
Return to a madium heat and cook for 3 minutes, stirring continuously.
Pour the cold chicken stock on to the roux, stirring all the time, then cook the sauce over a low heat for about 30 minutes, stirring occasionaly with a whisk.
Season with pepper and salt to taste.

Red pepper Salsa :
4 red peppers ( capsicum)
Groudnut oil , to oil
2 small yellow peppers
2 small shllots finley chopped
2 small thyme sprigs, leaves only chopped
10 to 12 basil leaves, snipped
salt and freshly dround pepper to taste
125 ml olive oil
Juice of 2 lemons.

Using you fingertips, rub the peppers very lightly with oil. Grill them ( I did in the oven) untill the skins are blistered and backened.
Remove the skin from the peppers ( they will be hot so take care of your hands)
Halve the peppers, remove the core and scrape out the seeds and white membrane.
Dice  the peppers finley as possible and you can keep few slices in long strips if you like .
Add the shallots , thyme and basil to a bowl with the peppers , season with salt and pepper and stir in the oilive oil and lemon juice.
Mix carefully, taste and adjust the seasoning.
You can serve this salsa immedietly or cover with cling film and keep in the fridge for upto 48 hours?
If you have left over salsa you can use them with pasta too.

Making the mousse:

Soften the gelatine leaves in cold water .
Slowly heat the veloute sauce untill it just reaches simmer, then take the pan off the heat.
Throughly drain the gelatine leaves and add them to the sauce, together with the paprike.
Whisk trhoughlyuntill the gelating has melted.
Leave to cool at room temperature, stirring with a whisk time to time.

Whip the cream to a ribbon consistancy.
Put the dices ham into a food processor and whiz for 1 minuten then add the veloute and process for 2 to 3 minutes to make a smooth paste.

Gently foild the whipped cream into the mixture, with a spatual.
Season with salt and add the cayenne, then gently mix in the sherry, avoid over working the mousees. Taste and adjust the seasoning with pepper./
Scrape the mousse into a dish, cover the surface with cling film to prevent oxidation, then refrigirate.
( I made the mousse the day before)
Take the Ham mousse out of the fridge 20 minutes before serving.
Peal the ends of the asperagus spears, halve lengthways and blanch lightly, drain throughly.
Dress the radicchion simply with few drops of lemon juice. Shape the mousse into quenelles  ( I did ball using a ice cream scoper), allowing 1 to 2 quenelles per person and place on a serving plate.
Arrange the radicchio leaves, asperagus on the plates.
Spoon a little red pepper salsa over the ham mousse and serve with toasted bread slices.

A Delicious Paris Trip with friends and Canelé

 

I always wanted to go to Paris, and I am surprise after living here in Belgium for soooo long I have not been there.
Ok one of the reason I have not been there, Hans has been a lot of time to paris for playing music ( can you believe I didn't even know he played in Notre Dame with the orchestra and choir) only when I cam back here and I was talking about the place he said he had played there.

So I guess I was left out but then one morning Ananda phoned me up talking about this trip Nisha was planning to do and why not I also join them .
Ofcourse I was exccited, I said oh yes I am in.
So we booked our tickets, and mails were flying from one to the other with the plans, booking hotel, what to see , were to eat oh they were exciting days :-)

 

Hôtel de Ville in Paris

 

So some 10 days ago we three foodies were in paris, all excited, in a way it was not a sight seeing trip even though we did some touristical places but mainly we went to EAT :-)

I think the three days just flew, what would you expect 3 ladies in paris we all going gaga for the french Men, Nisha wanting to Kiss a french fellow under the Eiffel tower, Ananda it didn't matter who she kissed as long as he had blue eyes :-)

The first day we were there we just ate and ate, we went to Laudree to  eat the Macarons and then while walking with the bags in the same street we found Pierre Herme so ofcourse we wanted to eat macarons from there too .

Then the evening we went to have dinner in one of these cosy places and the food was just so good that I have decided if I am going back to paris I will go back there to eat again.
And way if I write what all we did in this trip it will be a long post .
So in short we just had a fabulous time, eating, drinking, shopping.......
I would really say a trip with  friends who are foodies and have the same passion for food is just FABULOUS, you will have so much fun.
We hava made plans while we were there that we should do once a year a trip like this .

 

Lamps in the Palace of Versailles

Oh and while we were planning the trip I told the girls the one thing I want to buy is Canelé Moulds but then when I saw the price of the copper ones I was like Noooooooooo I am not buying, but then Nisha convinced me saying you have been wanting it so much so just get them and you can pass it to Shyama , I am so glad she convinced me to buy them as the copper moulds are so good and the canelés i made are so Delicious.

Now you all must be thinking what canelé is it is A canelé is a small French pastry with a soft and tender custard center and a dark, thick caramelized crust.

The dessert, which is in the shape of small, striated cylinder approximately two inches in height, is a specialty of the Bordeaux region of France but can often be found in Parisian pâtisseries as well. Made from egg, sugar, milk and flour flavored with rum and vanilla, the custard batter is baked in a mold, giving the canelé a caramelized crust and custard-like inside.

When I was making the batter as the batter must rest in the fridge for 24 hours, I was like it is so liquid batter but then I told myself don't panic if the recipe says it is like that then it is.
So when you make them dodn't panic the batter is really thin.

500 ml of whole milk
250 gm powder sugar
125 gm flour
15  gm butter
2 whole eggs ( I used large)
4 tbsp of rum ( the recipe said a special local rum, but I didn't have so I used the rum i had)
1 egg yolks
1 tbsp vanilla extract

Method :
Boil the milk with the butter and vanilla extract.

In a large bowl sieve the sugar and the flour.
Then make a hole in the middle of the  flour and sugar mixture , add the eggs one by one and then the egg yolk.
Mix well with a whisk .
Add gradually to the hot milk mixture , mixing well .

At the end , add the rum
Cover the batter and keep this in the fridge for 24 hours.
Next day take the batter out from the fridge half hour before you start making them.
You must butter the mould very well and the flour them too.

Preheat oven  to 250 ° C for 15 minutes , then lower to the temperature to 230 ° C.


Pour the batter to the fluted moulds don't over fill them. Just fill them till 3/4 of the mould.
Bake them in the oven 230°c for 7 minutes and then reduce the oven temperature to 210 °c and bake for futher 22 minutes. Ofcourse the time of baking depends on the size of you tin.
When they are finished baking unmold them immediately and let them cool on a wire rack to cool so that  they do not soften with condensation.

Zucchini Soup With Green Curry and Coconutmilk

I love watching cooking programmes in TV.
And mostly when I am ironing clothes ( a chore I hate to do) to make the chore a bit lighter I will be watching cooking shows aand it is always in English. Mostly it will be a cooking programme from BBC or some other food channel.
But here we have a young chef called Jeroen Meus and a programme called Dagelijkse kost and his way of cooking I just love, mostly his recipes are easy to foolow and simple that it is hard not to give it a try.
And I have tried few of his recipes and love them. I changed a bit of the recipe according to my taste.

Ingridients:
1 1/2  liters Vegetable stock
4 Zucchini chopped ( keep few slices for decoration if you want)
2 large onions chopped
1 clove of garlic chopped
400 ml unsweetened coconut milk
1 to 2 tablespoon fresh green curry paste
3 heap table spoon corriander leaves
2 tbsp olive oil
Pepper tp taste
1 tsp fish sauce (optional)

In a large pan add the olive oil and sautee the inions for few minutes. Add the chopped Zucchini fry them for few minutes, add the garlic, curry paste and corriander leaves and fry for few more minutes.
Add the vegetable stock , whent he soup comes to boil , reduces the heat and simmer for 30 minutes.
Mix the soup with a hand blender ( or a mixer) add the cocount milk and then the fish sauce and serve warm with a sprinkling of corriander leaves.

PASTEL de TRES LECHES or THREE MILK CAKE (Daring Bakers September 2013)

This Daring Bakers post should have been up last week but I had no time as I was busy plus I went with two other blog friends to Paris for 3 days ( that post will come soon with Delicious pics) .

And I thought I will share the September DB .

I have heard about this cake and my sis is such a great fan of this cake as shemakes it always for potluck partyto take with her as she makes delicious desserts and cakes, but even though she has said it is such a yumm cake I never tried.

But then Now that the DB challenge for septmeber was this I thought now is the chance for foing them.

I made them in cup cake form and I added so much less suagar than the original recipe.

For the cake recipe I just added 3 tablespoon of sugar .

And as I made in cupcake I didn't cut into two slice the cake I just soaked eachcupcake int he syrup and topped with a fruit.

Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!

Classic Three Milks Cake:

Servings: 12

Ingredients for the vanilla sponge cake

5 large eggs (separated)

½ cup (120 ml) (4 oz) (125 gm) sugar

2 teaspoons (10 ml) of vanilla extract

1 cup (240 ml) (5 oz) (140gm) all-purpose (plain) flour (sifted)

For three milks syrup

1 can (14 oz) (400 gm) sweetened condensed milk

1 can (12 oz) (340 gm) evaporated milk

1 cup (240 ml) heavy cream (about 35% fat) or 1 cup of half & half or 1 cup milk

1 cinnamon stick

2 teaspoons (10 ml) rum (or other flavoring)

Topping and filling

2 cups (500 ml) of whipping cream (about 30% fat)

½ cup (120 ml) (4 oz) (125 gm) sugar

Canned or fresh fruit (to fill and decorate the cake)

Directions For the Sponge Cake:

1. Preheat oven to moderate 180°C/350°F/gas mark 4. Prepare a square 9”x9” (23cmx23 cm) pan or 9” (23 cm) round cake pan
2. Separate the egg whites from the yolks.
3. Beat the egg whites on medium speed, 3 - 5 minutes.
4. When soft peaks form slowly add the sugar in small batches.
5. Whip until stiff peaks form about 5 minutes. Set aside.
6. In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla.
7. Pour the egg yolks over the egg whites, gently fold until just combined trying not to lose any volume from the mixture.
8. Fold in the flour little by little in the form of rain. Mix until just combined (over-beating will result in a denser, flatter cake).
9. Pour the batter into the prepared 9”x9” (23cmx23 cm) square cake pan or 9” (23 cm) round cake pan.
10. Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean
11. Let it cool
12. Once cool, split the cake in half, flip the top of the cake and place it on a base. Poke using a fork holes all over the cake to better absorb the three milk soaking liquid.

Three milks syrup

1. In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.
2. Once it is cool, add the rum or any other flavoring you are using

Gradually brush all the milk soaking liquid into all sides of the cake (including the cut surfaces) until all absorbed. Best to rest the cake in the fridge overnight to complete the soaTopping
Whip the cream, when soft peaks form add the sugar little by little, continue whipping until stiff peaks form about 2 mins. king process.