GâTEAU BASQUE RECIPE
This recipe for Gateau Basque (Basque cake) is perfect alongside coffee, tea, or anything else for that matter! Only a handful of ingredients make one delicious dessert.
Provided by David Pope
Categories Dessert
Time 1h45m
Number Of Ingredients 15
Steps:
- Bring the milk to a boil in a medium saucepan along with the orange zest.
- In a separate mixing bowl, mix together the vanilla extract, egg, extra egg yolk, flour, cornstarch, and sugar. It should form a paste.
- Add the milk mixture to the mixing bowl and stir thoroughly to combine.
- Pour back into the saucepan, place back over heat and continue to whisk. Bring back to a boil and simmer for 3-4 minutes or until slightly thickened, whisking the whole time.
- Strain through a sieve into a sealable container and chill in the fridge.
- Mix the flour and baking powder together in a large mixing bowl.
- In a separate bowl, beat the butter and sugar until smooth and creamy.
- Add the eggs (not the extra yolk) one at a time, continuing to beat.
- Gradually add the flour mixture and mix until smooth and completely combined.
- Transfer to a piping bag.
- Grease and line an 18-cm (7 inch) cake tin. Lightly dust the base and sides of the tin with flour after lining with baking parchment.
- Take the piping bag and carefully pipe a spiral of gateau mix to completely cover the base of the tin. Pipe a single circle around the outside of the tin to a height of just over 2 centimeters (1 inch).
- Fill the center of the tin with the pastry cream, smoothing down evenly.
- Pipe the remaining cake mix over the top of the pastry cream to seal, making sure the top is smooth and even. Place in the fridge to chill for at least 15 minutes, and preheat the oven to 180°C (350°F).
- Take the tin out of the fridge.
- Combine the remaining egg yolk and 1/4 cup of milk, whisking slightly to mix evenly. Brush evenly over the top of the cake and use a fork or knife to score a faint diamond pattern on top. Place in oven and bake for 45 minutes.
- Remove from oven and allow to cool. Serve by itself or with a fruit jam!
Nutrition Facts : Calories 454.9 kcal, Carbohydrate 59.55 g, Protein 8.02 g, Fat 20.8 g, SaturatedFat 12.12 g, Cholesterol 157.72 mg, Sodium 101.36 mg, Fiber 1.3 g, Sugar 31.51 g, ServingSize 1 serving
SIMPLE WHITE CAKE
This cake was sent home from our children's school. It is the simplest, great tasting cake I've ever made. Great to make with the kids, especially for cupcakes.
Provided by SCOTTOSMAN
Categories Desserts Cakes White Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
- In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
- Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Nutrition Facts : Calories 208.6 calories, Carbohydrate 29.4 g, Cholesterol 52.1 mg, Fat 8.9 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 141.8 mg, Sugar 17.3 g
EASY VANILLA CAKE
This vanilla cake is like, the best cake I have ever made. It's not too bland, and it's not too sweet. This is great for all occasions and easy to do in your spare time.
Provided by Sapphire Bang
Categories Desserts Cakes Yellow Cake Recipes
Time 1h45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
- Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
- Remove from the oven and let cool, 15 to 30 minutes. Transfer to the refrigerator to chill slightly, 15 to 30 minutes more. Slice the cooled cake through the middle to make 2 layers.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 47 g, Cholesterol 57.3 mg, Fat 18.6 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 206.6 mg, Sugar 21.2 g
GATEAU SIMPLE
Simple cookie recipe from the label of a mold press (Moule Cheche) bought in Tlemcen, Algeria. Only the ingredients were listed, so I improvised the general directions for mixing cookies.
Provided by Narjis
Categories Dessert
Time 10m
Yield 24-36 cookies
Number Of Ingredients 6
Steps:
- In bowl, beat butter, egg yolks and sugar until light and well blended.
- In separate bowl, sift together cornstarch, flour and baking powder. Gradually, add the dry mixture to the wet mixture, blending well between each addition.
- Use a pastry tube with a medium-sized start mold to make small circle (wreath type) cookies.
- Bake in medium hot - hot oven until cookies are lightly browned.
PETIT GATEAU
This is a terribly easy to make recipe of a delicious mini chocolate cake with a delicious creamy filling
Provided by Tati Gaud
Categories Breads
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Break the chocolate and butter into small pieces, melt them on the microwave under"defrost" for about two minutes, Don't let it stand too long on the microwave to avoid burning the chocolate.
- With a spoon mix the melted chocolate and butter until smooth.
- Reserve.
- On a separate bowl, mix the eggs, egg's yolks and sugar.
- Beat the mixture on a mixer until almost doubled its size and has a firm consistency.
- Get the melted chocolate and butter mixture and start pouring it in small bits into the bowl with the beaten eggs and keeping beating it gentle and slowly, until it forms one smooth uniform mixture.
- While you still beating the mixture (in a low speed), sprinkles the flour on it and stop the beating after the flour gets incorporated in the mixture.
- turn off the mixer and stir in the cointreau.
- Reserve.
- Get the muffin baking sheet with 6/8 holes, rub a little bit of butter and sprinkle flour on the sides of each hole, It will help to get the mini cake out of the mold later(use induvidual muffins sheets, it gives a little bit of more work to do but it is much easier to take the muffin out of the mold).
- Pour the mixture into the mold almost to the top(leave 1cm or so, just for precaution of spelling the dough.
- Pre-heat the oven for about 15 minutes.(low temperature, around 180C.
- On the low heat(180c) put the muffin sheet for about 5 minutes, 7 on the most.(Keep trying to find out the perfect timing that works for you)
- After taking the baking sheet out of the oven let it rest of 2 to 3 minutes and then turn it upside down on a plate (The mini cakes should be hard on the outside enough to hold its original shape and all creamy and melted inside)Get each little cake with caution for not breaking them and put on individual plates.
- Put a ball of vanilla ice-cream on the side, Serve while it is hot!
- P.S.when you spoon the mini cake it will open and a rich creamy filling will pour out.
TRES LECHES CAKE
A classic and easy Tres Leches Cake goes far beyond your average cake recipe. Moist, flavorful and deeply rich, our Tres Leches Cake with Betty Crocker™ Super Moist™ Yellow Cake Mix makes it simple to impress. Sweetened condensed milk, whole milk and whipping cream are the traditional "three milks" in our Tres Leches Cake ingredients. Mix and pour into "poke" holes in the cake to create the iconic flavor. Tap into your inner Betty with a cake that goes from mix to masterpiece.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
- In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 41 g, TransFat 0 g
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