That translated into the same as saying tart of PEAR and cardamom… the “clafoutis” is a type of well known French cake today anywhere in the world, even here in Spain, where it is common to see the cherry clafouti when it comes the time of this fruit… but as the saying, absence of cherries… good are pears! lol.
The mass that is prepared is quite a very soft cake liquid, similar to the crepes, but after going through the oven we will be as a result and that resembles the texture of clotted cream.
Cardamom gives this taste so peculiar that it has seed, but not to subtract flavor, since we will use a small part of a single seed. Continue reading
These raisin muffins are baking in a very loose and airy. They taste best fresh from the oven, because they possess a delicate crust on baking day yet on the surface. Preheat the oven to 180 degrees.Interpret either a muffin tin with paper muffin cups, like to see in the picture above, or margarine and sprinkle with a little flour. Flour in a mixing bowl and baking powder, baking soda, a pinch of salt and bourbon vanilla sugar. The peel of untreated organic lemon rub the fine side of a square grater and mix into the flour. Express the juice of the lemon with a citrus press and set aside.
In another bowl stir soft margarine and sugar with electric mixer until foamy on the whorls. Medium-sized eggs and add yogurt and stir until smooth. Add the flour mixture and the lemon juice and stir just as short as possible with each other until all ingredients are moist.If it is stirred too long to develop an adhesive and the raisins muffins are not so loose. Sprinkle the raisins over the dough and fold easily with a spatula or wooden spoon. Into each muffin tin one heaping tablespoon of dough.The form should be filled more than three quarters high. Raisin muffins in a preheated oven at 180 ° for about 25 minutes. the muffin tin with pot holders out of the oven, place it on a saucer and let the raisins muffins cool for about 5 minutes into the mold. Raisin Muffins then plunge to a grid after cooling, icing fill in a fine strainer and raisin muffins with icing sugar just before serving, dust lightly.
*250 g Flour
*2 tsp Baking powder
*1 / 2 tsp Bicarbonate of soda
*1 point Bourbon vanilla sugar
*1 Organic lemon
*125 g Margarine
*200 g Sugar
*200 g Yogurt
*40 g Raisins
*1 / 2 tsp powdered sugar
12 servings – 253 calories per serving.
** – 15 mins Prep – 45 mins Total.
Russian Zupfkuchen can prepare very well for several days and remains very juicy. Flour with baking powder, 100g sugar and 1 package vanilla sugar. Add a pinch of salt, cocoa powder and lemon juice. 1 egg and 100 g of well-chilled butter with the flour dough. Pastry to form a smooth ball, wrap in plastic wrap and set at least 30 minutes in the refrigerator. 4 Separate the eggs, egg yolk and keep beating the egg whites until stiff. 250 g soft butter 250 g sugar and 2 packages vanilla sugar until fluffy. Stir egg yolks and vanilla pudding mix to the butter. A screen with a clean dish towel or cheesecloth interpret.
Pour cheese layer and twist the cloth over it easily, so that the liquid is slightly compressed from the cheese layer. Russian Zupfkuchen can alternatively be prepared with skimmed curd. Well drained cottage cheese stir in the butter cream. Fold in stiffly beaten egg white to cream. Pastry between two transparent sheets roll out, so that the dough slightly larger than a 24er spring form pan. Occupy the bottom of the spring form pan with pastry and form a small margin. Remaining pastry aside. Continue reading