sponge cake pancakes

sponge cake pancakes

2 eggs
¼ cup sugar
½ cup flour
½ tsp baking powder
salt
optional: butter

separate egg whites, whisk with a pinch of salt until foamy
add sugar and beat until stiff and glossy
add yolks, one at time, mix
sift the flour with baking powder and add to the eggs, mix thoroughly with a spatula
heat a non-stick frying pan (i used ceramic one so it didn’t require me using butter as the pancakes didn’t stick to the pan - optionally melt about 1 tbsp of butter) pour the butter forming small pancakes, about 1 cm/ ½“ thick
cover the frying pan and fry about 2 minutes, flip and fry for 2 more minutes
serve warm or cooled, my versions was with condensed milk and goji berries but works perfect with jam, nutella and fruits

orange french toast

orange french toast
4 slices of dry challah (1,5 cm / 0,5” thick)
1 large egg
1 tbsp sugar
70 ml milk
30 ml fresh orange juice
zest of one orange
butter

beat the egg until foamy, add liquids, sugar and zest, mix
soak the challah slices in the mixture, half a minute on both sides
melt the butter in a non-stick frying pan, fry the challah slices for about 2 min on each side, until golden
serve warm, optionally sprinkled with cinnamon and brown sugar

chocolate layer cake

chocolate layer cake 

gluten free sponge cake 

4 eggs
1 cup sugar
1 2/3 cup potato flour
3 tbsp cocoa powder
2 tsp baking powder
180 g melted butter / margarine

beat the eggs with sugar until white and fluffy, about 5 minutes
sift flour with baking powder and add to the eggs, mix in delicately with spatula – do not use mixer
add cooled butter / margarine and mix thoroughly
line the pan with parchment paper and pour the batter
bake for 50-60 min in oven preheated to 180C
let cool down for 15 min in open oven

chocolate frosting

500 ml milk
3 tbsp cornstarch
5 tbsp sugar
100 g dark chocolate
150 g softened butter
200 ml whipping cream
1 tbsp powdered sugar
1 tsp cream of tartar
1 tbsp cocoa powder

cook the milk with cornstarch and sugar like pudding, mixing constantly, add chocolate broken in pieces and mix until melted
cool to room temperature
beat the butter until pale and fully, mix in pudding, a few tablespoons at time
whip the cream, adding powdered sugar when it reaches soft peaks
add cream of tartar and cocoa powder and mix until the cream is stiff and thick
fold the whipped cream into the frosting delicately, thoroughly
leave in fridge for at least 2 hours before using

soaking syrup

2 tbsp vanilla essence
1 tbsp sugar
200 ml warm water

mix the ingredients until the sugar is dissolved

assemble
jam of choice (i used berry)

cut the cake in three layers
soak the first layer, spread some jam and a thick layer of frosting, repeat
make crumb coat and let the cake sit in fridge for at least 1 hour for the coat to set
decorate simply with frosting and chocolate curls

white chocolate fudge

white chocolate fudge
300 g white chocolate
150 ml sweetened condensed milk
seeds of 1 vanilla pod
sprinkles of choice

cut the chocolate in small pieces
heat the milk with vanilla seeds until very hot
add the chocolate and stir until completely melted
fill each mould with small amount of sprinkles
pour the chocolate into chocolate mould
let cool to room temperature and then put in a fridge for at least 3 hours
store up to three days refrigerated or in a cold place

chocolate fudge

chocolate fudge

300 g caster sugar
100 g brown sugar
100 g dark chocolate
2 tbsp corn syrup / golden syrup
150 ml whipping cream
100 ml water
100 g butter

combine all ingredients sans butter in a heavy bottom pan
cook for 15-20 min, stirring often, until the liquid is thick and glossy and once cooled (drop a bit onto a chilled plate, will cool quicker) stays thick, bit sticky and chewy
take off from heat and stir in butter
line a 20cm square pan with clingfilm
pour the fudge batter and let cool
cut into small pieces once cooled completely