Baseball Cake

At least, I was given enough notice: since the “football cake”, I had been told what was expected of me….

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For the base, I used my recipe of “Custard cake”, without the rhubarb

https://farandoleofcakes.com/2014/09/15/custard-cake-with-roasted-rhubarb/

Two of, sandwich together with some plain vanilla icing, also used for the top. For the sandy texture of the playing field, I just coloured some sugar

IMG_3696 and let it dried… any left over can then be used for a carrot cake! 😉

As for the ball, I used the same method as for my football

https://farandoleofcakes.com/2015/03/31/football-cake/

in order to have something “chocolatey” too…

 

Not perfect but the Birthday Boy was happy!

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Le Gâteau Magique à la Vanille de Madagascar

The Magic Cake…. I saw the word magic and of course couldn’t contain myself! Within 24hrs I was savouring the magic and it is a perfect summer’s cake: best served straight from the fridge. How did it get its name? when you slice it, it presents 3 distinct layers: flan at the bottom, custard like in the middle and a sponge at the top. all that from one batter.016

There are a few golden rules to follow for a perfect result which will wow friends and family!

  1. Pan size: ideally no bigger than 22cm {my batter quantity matches that size} too big, the layers will be too thin and too small, you might lose out on the egg whites addition and the sponge will be too thin
  2. Folding in the egg whites: the mix at that stage is very liquid, use a whisk and by hand, incorporate them slowly, breaking them slightly but you must be left with some lumps floating
  3. Baking time: it is what it is but ovens vary. At the end of the baking, the cake must still be slightly wobbly and golden. And yes, it can be done in a fan oven!
  4. Once out, LEAVE IT! to cool down. It will deflate. Once cool enough, again leave it in the pan, refrigerate for a minimum of 2hrs. After that time, it can be turned out
  5. Some flavours might require more time in the fridge…. so it can’t be done last minute!

Ingredients:

  • 500ml milk
  • 1 vanilla pod ( straight from Madagascar, thanks to my good friend Caroline)
  • 4 eggs, separated
  • 100g caster sugar (mine has vanilla pods infusing it)
  • 1 tbsp water
  • 125g butter, melted
  • 115g plain flour
  • 1 pinch of salt

Preparation:

  • Scrape the seeds from the pod and add it to the milk with the pod
  • Heat up the milk, without boiling it, then remove from heat and set aside for an hour for the vanilla to infuse it completely

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  • Preheat oven at 150º/ fan 140º
  • Ideally, use a standing mixer. Cream the yolks and sugar together with the water until light and fluffy
  • Add the melted butter and flour and beat for a good 3mn

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  • Take the pod out of the milk and pour it slowly, beating at low speed

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  • Leave aside at room temperature
  • Whisk the egg whites up with a pinch of salt until they are stiff
  • Incorporate to the liquid batter, slowly. you must be left with a lumpy mixture

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  • Grease a pan and dust with flour. It can’t be springform or loose bottom: best is actually the dreaded silicon
  • Bake for 50 to 55mn: test for a slight wobble
  • Leave on a wire rack to cool then refrigerate for at least 2hrs for the magic to happen

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♥♥♥ How about coffee flavoured? Already tried and tasted!

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  • Same ingredients but instead of the vanilla pod, infuse the milk with 20g of good espresso powder

Chocolate Crumble Square

I made these when the boys were on holidays. It ticked all the right boxes: chocolate, custard and crumble! And they look luscious! Not only that, they are dead easy to make!

choc crumble square1

Ingredients:

  • Cold custard made with 200ml of milk
  • 175g softened butter
  • 100g caster sugar
  • 3 eggs
  • 150g self-raising flour, sifted
  • 25g cocoa powder, sifted

Topping:

  • Rub together 50g flour+40g diced butter, at room temperature
  • Stir in 15g vanilla sugar (2 sachets) + 1tsp vanilla extract

Preparation:

  • Preheat oven to 180°C/ 160°fan/ Gas 4 and prepare a baking pan 30cm×20cm / 12″x8″
  • Place the butter, sugar, eggs, flour and cocoa powder into a large bowl and beat until smooth and creamy
  • Spoon into the prepared pan and level with a spatula
  • Drop small dollops of the custard over the top, swirling into the chocolate mixture
  • Scatter the topping over the top
  • Bake for 30 to 35mn and leave to cool in the pan
  • Dust with icing sugar and cut into 12 generous squares!

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Custard Cake with Roasted Rhubarb

I made this for the first time yesterday and when I asked my oldest boy if it was nice (he loves custard!) his reply was: ” Mum, nice doesn’t even begin to describe this!” I knew I was onto a winner!

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Ingredients:

  • 400g rhubarb, washed, trimmed and cut into 3 to 4cm sized piece
  • 25g vanilla sugar
  • Fresh custard: powder, sugar and 500ml milk
  • 190g soft butter
  • 250g self raising flour
  • ½ tsp baking powder
  • 4 eggs
  • 1 tsp vanilla extract
  • ¼ tsp ground vanilla (if available)
  • 150g light brown sugar

Preparation:

For the rhubarb:

  • Preheat oven to 200°C/180°fan/ Gas 5
  • Put the rhubarb in a shallow dish and toss with the sugar
  • Make sure it is in a single layer and cover with foil
  • Roast for 15mn
  • Remove the foil, shake a little and roast for an extra 5mn
  • Drain the juices off and let it cool

For the custard:

  • Basically, follow the instructions on your custard powder tin, or buy it ready made.
  • You will need 150g + 3 or 4 tbsp (set aside for the end)

The cake:

  • Preheat oven to 180°C/160°fan/ Gas 4 and prepare a 25cm / 10″ round springform cake tin
  • In a large bowl, I used my stand mixer for this cake, beat together the custard with all the rest of the ingredients (it’s that easy!) until creamy and smooth
  • Level 1/3 of the mix on the bottom of your tin and dot with 1/3 of the rhubarb
  • Repeat twice but don’t be to neat about your cake layers, leaving a few dips
  • Finishing with a layer of rhubarb, scatter the rest of the custard (the 3 or 4 tbsp set aside) on top

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  • Bake for 35 to 40mn until well risen and golden in colour
  • Cover with foil and bake for an extra 15mn: clean skewer and it springs back when touched

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  • Leave to cool in the tin, it will drop a little
  • Dust with icing sugar and enjoy with custard, what else!

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Note

I think this could work with apples too! to be continued…..