Fig Pavlova for the 32nd edition of the Sweet World / Pavlova de Figos para a 32ª edição do Sweet World.

After a wee Summer break, the Sweet World challenge is back for its 32nd edition and the theme for this edition is my most beloved Pavlova!

Pavlova, as you know, is something that I truly adore and if you look under the "Pavlova label", you'll find 14 Pavlova recipes for this dessert so, you're spoiled for choices...

Chaja Peach Meringue Cake for the Sweet World / Bolo Chaja com Pêssegos e Suspiros para o Sweet World.

Chaja Cake is the theme for the 30th edition of the Sweet World.

Chaja (chajá) is an Uruguayan dessert.

Delicious layers of sponge cake, meringue, whipped cream, and peaches.

This cake was invented by Orlando Castellano in the late 1920's at the Confitería Las Familias in Paysandú.

The unusual part is that it's named after a large, odd-looking local bird, el chajá (also known as a "crested screamer"), which has pockets of air under its skin. Apparently, those pockets of air, were the ones that inspired Mr. Castellano to add the crushed meringue to the cake.

I couldn't find much more information about this cake but I'd be happy if any of you know more about it and want to share it with us.

Actually, apart for the addition of the meringue, to me, this cake, is nothing more than a Victoria Sponge with peaches instead of strawberries or raspberries but, saying that! it's a very moist and delightful cake.

So? Do you want to make a Chaja Cake? Rules, as always, are simple:

1. You have until the 20th of July to make and publish your Chaja Cake. 
2. That same day, 20th of July, Susana will let you know on her blog, the theme for the 31st edition of the Sweet World. 
3. You'll have to leave your link in this post, in order to be featured in the monthly round up that will be published here on the blog, on the 15th of August. Yes! This time and again, as I'll be in holidays, I can't post the round up before that date.

Hazelnut & Chocolate Dacquoise / Dacquoise de Avelãs e Chocolate.

Dacquoise is the theme for this 27th edition of the Sweet World.

Originating in the south of France, dacquoise is a meringue made with very finely chopped nuts folded into the mixture before baking.

This dessert is named after the residents of Dax, a town in southwestern France, and is also occasionally referred to as Palois in reference to the residents of Pau, a neighboring town.

The nutty meringue is piped or spread into shapes (often round discs) and baked until crisp in a low temperature oven.

The dacquoise discs are then often layered with buttercream, sweetened whipped cream or ice cream to create a complete cake.

A popular version is the classic French marjolaine - long, rectangular layers of almond or hazelnut dacquoise interspersed with chocolate or praline buttercream.

While cakes featuring dacquoise may have their own names, they can also be referred to as dacquoise. The term dacquoise can be used to describe a myriad of desserts. Technically dacqoise is the meringue-like layer employed in cake creations but, over the years it has become common to refer to not just the layer but the entire cake as “dacquoise”, giving the term an expanded meaning.

The recipe I'm presenting today is from the fantastic book "Bake Off - Crème de la Crème" by Martin Chiffers & Emma Marsden.

The Dacquoise discs are filled with a layer of chocolate crémeux and dollops of an homemade, mixed berry compote, will give it the necessary sharpness to cut through the richness of the chocolate.

It's a very rich and indulgent dessert and perfect for chocolate lovers!

Cinnamon Pavlova, Praline Cream and fresh Figs / Pavlova de Canela com Creme, Praline e Figos frescos.

You know that I'm a Pavlova lover and known as the "Pavlova Queen" so, each time I see a new Pavlova recipe, I have to make it straightaway.

I have to tell you that this Pavlova got the title of the BEST PAVLOVA EVER from the ones that tasted it, and the demands for the recipe - from both, the eaters and those that have seen this photo I posted on instagram - don't stop coming!

This recipe is the first recipe I made from Yotam Ottolenghi and Helen Goh very new book called "Sweet".

A book that is a stunner and every recipe is a delight.

360... something pages full of sweet beauties with a middle eastern touch. I confess that I was waiting this book with excitement as I love Mr. Ottolenghi and his approach to food.

The expectation of a book full of baking sweet goods with his name on it, was more than a confirmation that it would be a great book and, in fact, it is!

As for the Pavlova, I cannot find better words to describe it, than the introduction written in the book itself:

"This is a stunning dessert for a special occasion.

It also has a nice element of surprise, as the meringue base is not quite what you might expect. Gooey - almost toffee like - rather than dry and crispy. This is due to the brown sugar in the mix.

Combined with the praline cream and fresh figs, it's absolutely delicious.

Pavlova is the dessert to make when you have a bit of time and are feeding people you adore".

Eton Mess Cheesecake.

This is my last recipe for you all before my, more than deserved, holidays!

This Eton mess cheesecake, that I made a couple of weeks ago, is an adaptation from the one I saw in the June issue of Olive Magazine.

Their original recipe called for raspberries but I used strawberries and lime in this one ant it turned out absolutely delightful and a real treat.

That will be all for now! I'll be back in approximately 6 weeks time.

Meanwhile, be happy, be kind and enjoy life!!

Neapolitan Baked Alaska.

18th edition of our Sweet World and here is the theme:

Baked Alaska!! It's Summer time and therefore, the theme had to be something light and refreshing and we thought, Susana and myself, that a Baked Alaska would be a wise choice.

After reading lots of controversial posts about the origins of Baked Alaska, I found this one very explanatory and thoughtful.

You can also read interesting posts about Baked Alaska here, here and here but, basically and despite all the invention and origin claims, a Baked Alaska is no more than a cake, topped with solidly frozen ice cream, the whole enveloped in meringue and then browned and served while still warm from the oven.

Want to participate? Here are the rules:

1. You have until the 20th of July to make and publish your Baked Alaska. 
2. That same day, 20th of July, Susana will let you know in her blog, the theme for the 19th edition of the Sweet World.
3. You'll have to leave your Baked Alaska link here, in this post, in order to be featured in the monthly round up that, this time and exceptionally (because I'll be enjoying my more than deserved holidays), will be published here, on the 15th of August.

Spanische Windtorte.

Spanische Windtorte (Spanish wind torte) is an Austrian dessert and is one of the most complex to create and serve as it is composed mostly of meringue and whipped cream.

Often called "the fanciest cake in Vienna", it is a dessert that became popular during the Baroque period and the Austrian and the Spanish reference is due to the Austrian House of Habsburg and their fascination with Spain which was very similar to the Russian nobility's fascination with French culture.

A Spanische Windtorte consists of rings of meringue that have been baked into a cylindrical form with a bottom and a top lid. The piping of the meringue and the subsequent baking process require patience and careful attention to detail or the cake will not be symmetrical. When the shell of the torte is done it is then filled with whipped cream, fresh berries (usually strawberries), chocolate shavings and/or currants.

It was featured as the technical challenge in episode 4 of season 6 of The Great British Bake Off and is now the theme for the 17th edition of the Sweet World.

I confess that straight after we (Susana and myself) chose the theme, I started feeling very nervous and full of butterflies in my tummy..., Specially when I started reading the recipe.

The more I read it, the more nervous and confused I was so, I had to watch a lot of YouTube videos in order to understand the structure of this intricate dessert.

Even if I'm normally ok with meringue due to the amount of Pavlovas I make, this cake really got me all freaked out.

I remember watching the contestants making it on The Great British Bake Off, but I didn't remember the details, specially the part where it needs to go three times into the oven...

Anyway! I tackled it and I think it's an "ok" Spanische Windtorte. Not perfect, but acceptable and once more, I conclude that dainty and delicate bakes are not for me as I'm more of a rustic baker :))).

I admit that this is a real challenge and it requires patience and "meringue making" skills but, if you're like me and love a challenge, don't be scared and make a Spanische Windtorte!
This recipe is from my book, "The Great British Bake Off - Celebrations".
Just another detail...
Don't expect perfectly neat slices because, with meringue, you know that's not possible so, in this case, messy slices are synonymous of "perfection"... :))).

Passionfruit curd Pavlova with Elderflower cream / Pavlova com curd de Maracujá e Natas com Xarope de Flor de Sabugueiro.

Traditions are traditions because we keep on doing the same over and over again right?

I have this tradition (my own, that I created and maintain) that the last and first desserts of the year have to be white!

They have to be white, usually pavlovas and usually from a Donna Hay magazine.

This year is no exception and here it is:

My white dessert...

A Pavlova...

From a Donna Hay magazine!

The topping this time is passionfruit.

Ideal for every special moment and a fruit that, in a curd form and in its natural form, makes this pavlova even more special and much more delightful.

Last year, I baked this gorgeous smashed pavlova that had the honour to be featured in one of the Donna Hay magazines and this year I decided that this one, with passionfruit and elderflower cream, would be the chosen one.

Once again, Happy 2017 to all of you!

Raspberry and meringue layer cake / "Bolo" de suspiro e framboesas em camadas.

Last week was my birthday and I celebrated it with meringue and raspberries of course!!

Everybody knows by now, that Im totally nuts about everything related to meringue and all kind of berries. My birthday cakes always have to feature some kind of berry or lemon as you can see here.

As last week I was in holidays and deprived of most of my gadgets and cake tins, I decided to make this meringue cake as it requires little kitchen material.

Ingredients for the meringue:

5 large egg whites

250g caster sugar

1/2 tsp vanilla extract

2 tsp cornflour

method:

Cut 2 x 23cm circles of baking paper and 1 x a 20cm circle.

Place the baking paper circles on 3 baking trays (one in each).

Preheat the oven to 150ºC.

Whisk the egg whites in a large bowl until stiff but not dry.

Gradually whisk in the sugar, 1 tbsp at a time, whisking for a few seconds in between each addition.

When all the sugar is well incorporated, whisk in the vanilla extract and the corn flour until well combined.

Place large spoonfuls of the meringue on the baking paper circles, spreading to the edge with a rubber spatula in order to make flattish meringue discs.

Turn the oven down to 120ºC.

Bake the meringues for 1 and 1/2 hours or until very lightly coloured.

Remove from the oven and leave to cool.

for the filling:

600ml double cream

1 tsp vanilla extract

450g raspberries

dried edible flowers (optional)

method:

Whip the cream with the vanilla extract until soft peaks form.

Place a large meringue disc on a serving plate and spoon over 1/3 of the cream.

Scatter 1/3 of the raspberries on top.

Top with the second large meringue disc and repeat as above.

Top with the smaller meringue, spoon over the remaining cream and scatter with the remaining raspberries.

Sprinkle with dried edible flowers (if using) and serve.

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Em primeiro lugar e para começar, quero pedir mil desculpas a todos os que se deram ao trabalho de comentar este cheesecake (e sei que foram muitos, porque  recebi os e-mails), pois uma vez mais, o blogger ou o Google+ decidiram fazer das suas e os comentários desapareceram todos ou melhor, nem sequer chegaram a aparecer no post ou na caixa de comentários.
A sério!! Passo-me com estas coisas e o pior é que nem sequer respondem ás solicitações de apoio ou se dignam dar qualquer tipo de justificação... Enfim!!
Mudando de assunto e indo para o post de hoje. A semana passada foi o meu aniversário.

Como estava de férias e privada dos meus gadgets de cozinha e formas, fiz este "bolo"  com discos de suspiro, natas e framboesas, pois além de incluir os ingredientes e sabores que mais adoro, é algo que não requer muito material na sua confecção.

Como sabem, sou louca por suspiro (em todas as suas formas e texturas) e frutos vermelhos e como tal, os meus bolos de aniversário têm sempre de incluir todos, ou alguns destes ingredientes.

O ano passado fiz este bolo delicioso com morangos e romã, que podem ver aqui e que era absolutamente fabuloso e este ano comemorei com este "bolo" de suspiro que foi apreciadíssimo por todos os que estavam presentes e o devoraram até à última migalha.

Ingredientes para os discos de suspiro:

5 claras de ovo grandes

250g açúcar refinado branco

1/2 colher chá de extracto de baunilha

2 colheres chá de Maizena

preparação:

Cortar 2 círculos de papel vegetal com 23cm de diâmetro cada.

Cortar um círculo de papel vegetal com 20cm de diâmetro.

Colocar os discos de papel em tabuleiros de ir ao forno.

Aquecer o forno a 150ºC.

Na taça da batedeira eléctrica, bater as claras em castelo.

Adicionar o açúcar, 1 colher de sopa de cada vez, batendo bem entre cada adição.

O truque com suspiros e pavlovas é esfregar um bocadinho do suspiro entre o polegar e o indicador e se não se sentir o açúcar, é sinal que está bem batido. Caso se sintam grãos de açúcar entre os dedos, continuar a bater até este estar completamente desfeito.

Quando o açúcar estiver todo bem incorporado, adicionar a baunilha e a Maizena e bater até tudo estar bem combinado.

Dividir o suspiro sobre os 3 círculos de papel, alisando-os com uma espátula de silicone, por forma a que fiquem baixinhos.

Baixar a temperatura do forno para os 120ºC e levar os discos de suspiro ao forno por cerca de 1 hora e meia ou até estes estarem secos ao toque e ligeiramente corados (atenção que o mais pequeno demora menos tempo a cozer, por isso confirmem após 1 hora).

Retirar os discos de suspiro do forno e arrefecê-los sobre uma grelha até estarem completamente frios.

para o recheio:

600ml natas para bater

1 colher chá de extracto ou pasta de baunilha

450g framboesas

flores secas comestíveis (opcional), para decorar

preparação:

Bater as natas juntamente com a baunilha, até obter picos suaves. Não bater em demasia, senão viram manteiga.

Colocar um disco grande de suspiro sobre um prato de serviço.

Cobrir com 1/3 das natas batidas e 1/3 das framboesas.

Colocar o segundo disco grande de suspiro em cima da camada anterior e repetir.

Colocar o disco pequeno de suspiro em cima das camadas anteriores, cobrir com as natas restantes, polvilhar com as restantes framboesas e com as flores secas e servir.

Recipe: Lia - Lemon & Vanilla.

Eton Mess Layer Cake / Bolo "Eton mess".

Last Saturday was my son 15th birthday and surprisingly, this year he didn't choose a chocolate cake.

Two years ago he chose this cake and last year, he chose this one here. As we can notice, chocolate all over and thats why I was very, very surprised when, this year, the only demands were: Meringues and blackberries...

With that in mind, I adapted the Meringue Girls - Everything Sweet - Eton Mess Layer Cake to his taste and the result was the cake that im presenting you.

Absolutely delicious I have to say! The sponge is moist and light and all the mixture of the berries, cream and meringues, make the cake very refreshing and delightful.

If you think that this is too much work, believe me, its not!!

You just have to be organised because you can make the meringues 2 or more days in advance, the coulis you can make the day before or 2 days before and, once cooled, keep it in the fridge and the cake, can be made the day before, wrapped in clingfilm and reserved.

The day itself, you just have to make the Eton mess cream and assemble the cake and Im saying this because thats exactly how I did it.

for the meringues:

300g caster sugar

150g egg whites (about 5 eggs)

method:

Preheat the oven to 200ºC.

Line a small baking tray with baking puper, pour in the caster sugar and heat it in the oven for 7 minutes. Heating the sugar helps to create a glossy, stable mixture.

Pour the egg whites into the bowl of a stand mixer and whisk them slowly, then increase the speed until the egg whites form stiff peaks.

Take the sugar out of the oven and turn the oven down to 100ºC.

With your mixer on full speed, very slowly spoon the hot sugar into the stiffly beaten egg whites, making sure the mixture comes back up to stiff peaks after each addition of sugar.

Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture. You should continue to whisk for at least 5 minutes once all the sugar has been incorporated.

for plain meringues:

Spoon your meringue mixture into a disposable piping bag and cut the tip off.

Pipe out your kisses of various sizes, by keeping the bag tight, straight and directly above your baking tray.

Squeeze from a 2cm height above the baking tray, then let go with your squeezing hand before pulling up to form the lovely peaks.

for the coloured meringues:

Using food colouring (colour of your choice), a clean pipping bag and a clean paint brush, paint thick stripes from the tip of your piping bag to halfway down the bag (about 5 stripes).

Carefully spoon your meringue mixture into the pipping bag.

Cut off the tip of the pipping bag and pipe as for the plain ones.

Bake for 35 to 45 minutes, or until the base of the meringues comes off the baking paper clean.

Once cooled, keep the best looking ones for decoration and crush up the rest.

The meringues keep for 1 week in a biscuit tin.

for the cake:

400g softened unsalted butter

400g caster sugar

8 eggs

400g self raising flour

1/2 tsp baking powder

2 tbsp whole milk

2 tsp vanilla bean paste

method:

Preheat the oven to 160ºC.

Grease 2 x 18cm round cake tins and line with baking paper.

In a large bowl, beat the butter and sugar together.

Add the eggs, one at a time, beating well in between each addition.

Add the flour, baking powder, milk and vanilla paste and beat together until you have a smooth, soft batter.

Divide the mixture between the 2 tins and smooth the top.

Bake for about 45 minutes, or until golden and the cakes spring back when pressed.

Turn them out onto a wire rack and leave to cool completely.

If you're making the cakes the day before, once cool, wrap them in clingfilm and reserve.

When ready to assemble the cake, cut the cakes in half horizontally, so that you have four layers.

for the coulis:

375g ripe strawberries, stalks removed, chopped into small pieces

30g caster sugar

method:

Put the fresh strawberries and sugar into a pan over a gentle heat.

Simmer for 10 minutes, until the fruit breaks down.

Push through a sieve using the back of a spoon and set aside to cool completely.

You can make the coulis up to 2 days in advance.

for the Eton mess cream:

600ml double cream

150g fresh raspberries, squished to a rough pulp with a fork

2 tbsp fresh mint, finely chopped

method:

Using a stand mixer, or a large mixing bowl and an electric whisk, beat the cream until medium peaks are formed.

Set aside a small bowl of the whipped cream for the finishing icing.

Place some of the strawberry coulis aside in a separate bowl for the decoration.

Swirl the remaining coulis carefully into your bowl of cream.

Fold in the crushed meringues, the squished fresh raspberries and the chopped mint, so that everything is just mixed and tastes delicious.

to decorate:

a handful of coloured and plain meringues, different sizes

freeze dried strawberry or raspberry pieces, to sprinkle

mint springs

a handful of fresh raspberries (I used raspberries and blackberries)

edible glitter (I didn't use)

to assemble the cake:

Place a layer of sponge on a serving plate and spread a layer of Eton mess cream over the top.

Repeat the layering with the remaining sponges and cream.

Use a palette knife to spread a very thin layer of the reserved whipped cream all over the sides of the cake.

Spread a thicker layer of cream on top.

Arrange some of the reserved whole meringue kisses around the edge in the shape of a crescent, then scatter with the crushed meringues, sprinklings of the freeze dried raspberries or strawberry pieces, sprigs of fresh mint and whole raspberries dipped in edible glitter.

Drizzle the remaining strawberry coulis over the top of the cake and allow it to drip over the edges.

__________________

No passado Sábado o meu filho fez anos. 15 aninhos!!

Se há coisa que adoro fazer, são os bolos de aniversário de todos cá em casa, especialmente os dos miúdos, pois são eles que escolhem sempre os bolos que querem e eu (não sendo uma profissional da pastelaria), faço o meu melhor para que o mesmo se aproxime o mais possível do modelo escolhido.

Este ano, surpreendentemente, o meu rapaz não quis nenhum bolo de chocolate.

Os bolos de chocolate já começavam a ser uma constante nos seus aniversários, senão vejam:

Há 2 anos, escolheu este

No ano passado, escolheu este aqui...

Notam alguma semelhança? chocolate, chocolate, chocolate...

Quando lhe perguntei que bolo queria este ano, disse que não queria bolo de chocolate. Queria algo com suspiros e amoras.

Quando vi este bolo no lindo livro "Everything Sweet" das Meringue Girls, nem pensei duas vezes e adaptei-o ás exigências do aniversariante.

Claro que ao olharem para a lista de ingredientes e para os processos todos, vão pensar que é uma canseira e uma trabalheira, mas desenganem.se, pois este bolo foi mais fácil de fazer que os dois anteriores.

É uma questão de organização, pois os suspiros podem ser feitos com alguns dias de antecedência e guardados dentro de uma lata de biscoitos.

O coulis pode ser feito de véspera e depois de frio, guardado num frasco no frigorífico.

Os bolos, também podem ser feitos de véspera e depois de frios, embrulhados em película aderente.

No dia, é só cortarem os bolos, fazerem a msitura do Eton mess (recheio) e montar o bolo e foi exactamente o que eu fiz e, sem me aperceber (pois dividi as tarefas por 3 dias), já tinha o bolo pronto!!

para os suspiros:

300g açúcar refinado branco

150g claras de ovo (cerca de 5 ovos)

preparação:

Aquecer o forno a 200ºC.

Forrar um tabuleiro com papel vegetal, colocar o açúcar no tabuleiro e levar ao forno por cerca de 7 minutos. De acordo com as meninas do livro, aquecer o açúcar ajuda a estabilizar as claras e a dar-lhes mais brilho.

Entretanto, colocar as claras na taça da batedeira eléctrica equipada com o balão.

bater as claras em velocidade baixa, até estas estarem espumosas.

Aumentar a velocidade da batedeira para o máximo e continuar a bater, até as claras estarem em castelo.

Retirar o açúcar do forno e baixar a temperatura do forno para os 100ºC.

Batendo sempre, adicionar o açúcar quente ás claras, um bocadinho de cada vez, batendo bem entre cada adição.

Quando todo o açúcar tiver sido adicionado, continuar a bater por mais ou menos mais 5 minutos, ou até a mistura estar espessa, macia e brilhante.

para os suspiros brancos:

Colocar uma parte da mistura num saco de pasteleiro e cortar a ponta.

Sobre um tabuleiro forrado com papel vegetal e mantendo o saco na vertical, espremer montinhos da mistura, por forma a obter "beijinhos" de suspiro de vários tamanhos.

para os suspiros coloridos:

Usando corante para culinária na cor que quiser e um pincel fino, pincelar cerca de 5 linhas aleatórias do corante dentro de um saco de pasteleiro, começando pelo topo e estendendo a linha até cerca de mais de metade do saco.

Encher o saco com a mistura do suspiro, cortar a ponta do saco e espremer como mencionado para os suspiros brancos.

Levar os tabuleiros ao forno por cerca de 35 to 45 minutes, ou até que a base dos suspiros descole do papel vegetal sem oferecer resistência.

Arrefecer os suspiros sobre uma grelha, guardar os mais perfeitos para a decoração do bolo e esmigalhar os restantes.

Como escrito acima, nesta fase e caso os façam com uns dias de antecedência, guardá-los numa lata de biscoitos bem fechada.

para o bolo:

400g manteiga sem sal, amolecida

400g açúcar refinado branco

8 ovos

400g farinha de trigo branca com fermento

1/2 colher chá de fermento em pó

2 colheres sopa de leite gordo

2 colheres chá de pasta ou extracto de baunilha

preparação:

Aquecer o forno a 160ºC.

Untar e forrar com papel vegetal, duas formas com 18cm de diâmetro.

Numa taça larga, bater a manteiga e o açúcar, até obter uma mistura esbranquiçada e macia.

Adicionar os ovos, um de cada vez, batendo bem entre cada adição.

Adicionar a farinha, o fermento, o leite e a baunilha e bater até tudo estar bem incorporado e a mistura estiver macia e cremosa.

Dividir a mistura pelas duas formas e alisar as superfícies.

Levar os bolos ao forno e cozer por cerca de 45 minutos, ou até estarem coradinhos e um palito inserido no meio de cada bolo, sair completamente limpo.

Desenformar os bolos sobre uma grelha e deixar arrefecer completamente.

Caso façam os bolos de vésperas, esta é a altura de os embrulhar bem em película aderente e reservar.

Quando forem montar o bolo, cortar cada bolo ao meio, por forma a obter 4 discos.

para o coulis de morango:

375g morangos maduros, sem pé e cortados em pedaços pequenos

30g açúcar refinado branco

preparação:

Colocar os morangos e o açúcar num tacho sobre lume brando e cozinhar por cerca de 10 minutos, ou até os morangos estarem macios.

Passar a mistura por um coador de malha fina, espremendo bem com as costas de uma colher, deixar arrefecer e guardar num frasco de fecho hermético no frigorífico (pode ser feito com 2 dias de antecedência).

para o recheio de Eton mess:

600ml natas para bater

150g framboesas frescas, esmagadas grosseiramente com um garfo

2 colheres sopa de folhas de menta, picadas muito finamente

preparação:

Bater as natas até obter um Chantilly ligeiro.

Reservar uma pequena quantidade das natas para barrar o bolo.

Reservar uma parte do coulis de morango para a decoração do bolo.

Ás natas restantes, adicionar o coulis restante, a menta picada, os suspiros esmigalhados (reservando algumas migalhas para a decoração final) e as framboesas esmagadas e misturar tudo com muita delicadeza, por forma a obter um efeito marmoreado.

para decorar o bolo:

um punhado de suspiros brancos e da cor seleccionada

folhas de menta

um punhado de framboesas frescas (eu usei framboesas e amoras)

glitter dourado de culinária (eu não usei)

migalhas de suspiro

para montar o bolo:

Colocar um disco de bolo num prato de serviço e cobri-lo com 1/3 da mistura de Eton mess.

Repetir com os restantes discos de bolo e mistura de Eton mess, por forma a obter 4 camadas, terminando com um disco de bolo.

Com uma espátula, barrar o bolo a toda a volta com uma fina camada das natas reservadas.

Cobrir a superfície do bolo com uma camada espessa das natas e regar com o coulis de morango, por forma a que este escorra para as laterais do bolo.

Decorar o bolo com os suspiros reservados, as framboesas pinceladas com o glitter, folhas de menta, migalhas de suspiro e as framboesas ou morangos desidratados.

Recipe / Receita:

A challenge called "Sweet World" and the Queen of Puddings / Um Passatempo chamado "Sweet World" e o Queen of Puddings.

Susana and myself, we like to challenge ourselves in the kitchen.

We love to come out of our comfort zones and try different things.

Simple things, complicated things, it doesn't matter. As long as it's challenging, we are up for it.

And because of that, we decided to create this challenge to which we gave the name of "Sweet World".

The idea started with cakes. We wanted to make famous cakes from around the world and the challenge would be called "World Cakes" but, as we started debating the concept, we realised that there's so much that we want to try and make than only cakes...

Therefore, we decided to give it a name that would be more generic and that would allow us to make all famous worldwide sweet things, instead of just cakes.

The idea is to make the sweet specified keeping their most specific characteristics!

Of course you can give it your twist, as long as that doesn't change the primary and more important characteristics of the specified theme.

We also decided to start with a low level difficulty challenge and increase it from here.

The themes will be presented according to season and levels of difficulty and every month, on the 20th, we will be presenting our own bake and the respective theme.

Saying that, here it is, the first challenge for this 1st Edition of our "Sweet World" which is, the very British Queen of Puddings!

What is the Queen of Puddings?

1. Queen of Puddings is a traditional and old fashioned British dessert, consisting of a baked, breadcrumb-thickened custard mixture, spread with jam and topped with meringue.

So, do you want to make a Queen of Puddings with us?

If yes:

• You have until the 20th of February to make your Queen of Puddings and to show it to us.
• You'll have to leave the link for your participation here in this post if you want to be featured in our round up.
• That same day, 20th of February, Susana will let you know, on her blog, which will be the theme for the 2nd edition of this "Sweet World".
• The round up for this theme will be presented here on the blog on the 25th of February.

Are you up for a challenge? Let's make a Queen of Puddings then!!

Queen of Puddings

ingredients (serves 4):

for the base:

600ml full fat milk

25g butter + extra for greasing the dish

finely grated zest of 1 lemon

50g caster sugar

3 egg yolks

75g fresh white breadcrumbs

6 tbsp strawberry jam

for the meringue:

3 egg whites

175g caster sugar

method:

Grease a 1.5l shallow ovenproof dish with butter.

Preheat the oven to 170ºC.

Gently warm the milk in a small pan until hand hot.

Add the butter, lemon zest and sugar and stir until the sugar has dissolved.

In a bowl, lightly whisk the egg yolks.

Slowly add the warmed milk misture while whisking. Keep whisking until incorporated.

Sprinkle the breadcrumbs over the base of the buttered dish.

Pour the custard over the breadcrumbs and leave to stand for 15 minutes, so the breadcrumbs absorb the liquid.

Place the dish in a roasting tin and fill the tin halfway with hot water.

Bake the custard in the oven for 25 to 30 minutes or until set.

Remove from the oven and cool while you make the meringue.

Reduce the oven temperature to 150ºC.

To make the meringue, whisk the egg whites using an electric mixer until they form stiff peaks.

Add the sugar 1 tsp at a time, still whisking on maximum speed until the mixture is stiff and shinny.

If you want to pipe the meringue, transfer it into a piping bag.

Gently spread the jam on top of the custard then pipe or spread the meringue all over the top of the jam layer.

Return the pudding to the oven (without the roasting tin this time) for about 25 to 30 minutes or until the meringue is crisp and golden all over.

Serve at once.

I allowed mine to come to room temperature and then, I put it in the fridge for 30 to 45 minutes as I prefer it a little cold.

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Tanto eu como a Susaninha, adoramos um desafio na cozinha!

Adoramos sair da nossa zona de conforto e testar coisas novas. Coisas simples, coisas complicadas, não interessa. O importante é testarmos as nossas capacidades e sair da "pasmaceira".

Por isso mesmo, decidimos criar este passatempo ao qual demos o nome de "Sweet World".

A ideia começou com bolos.

Bolos mundialmente famosos e que ambas adoraríamos fazer mas para os quais é preciso aquele "empurrão extra".

O nosso passatempo dos bolos famosos iria chamar-se "World Cakes", mas foi entretanto e enquanto discutíamos o conceito do passatempo, que concluímos que há muitos doces interessantes, para além dos bolos famosos e foi então que decidimos mudar todo o conceito e baptizar o nosso passatempo de "Sweet World", pois assim, sendo este um nome mais abrangente, podemos incluir todos os doces que achemos que merecem fazer parte deste passatempo/desafio, incluindo os tais bolos famosos, claro!

Ficámos tão entusiasmadas, que a Susaninha criou a imagem para o nosso Sweet World (caso queiram usá-la nas vossas participações, estejam à vontade, embora não seja obrigatório).

A ideia é fazer o doce que vos seja proposto, mantendo sempre as características essenciais que o definem.
Claro que podem dar-lhe o vosso próprio twist, desde que, como referido, não alterem o que de mais importante e característico o doce possui.
Aqui o grande objectivo é mantermo-nos fieis ao produto original, conhecer e reproduzir a sua genuinidade e garantirmos que, no final, estamos a visualizar e saborear um pouco de mundo, tal como ele foi originalmente idealizado.

Os temas do passatempo irão sendo lançados por grau de dificuldade e/ou sazonalidade.
Assim sendo, para esta 1ª edição do Sweet World, decidimos começar com um tema com um grau de dificuldade relativamente baixo.

Todos os meses, alternadamente, eu e a Susana lançaremos o tema, ao mesmo tempo que apresentaremos de imediato a nossa proposta para esse mesmo tema.

Então? Querem juntar-se a nós neste desafio?

Pois então cá vai o primeiro doce para a 1ª edição deste "Sweet World":

Queen of Puddings!

Um doce relativamente fácil de fazer, embora tenha alguns aspectos aos quais há que prestar atenção.

Sabem o que é um Queen of Puddings?

É uma sobremesa muito típica e popular no Reino Unido e cujas características principais são as camadas que a compõem, ou seja:

Uma camada de custard enriquecido com pão ralado fresco, uma camada de doce e uma camada de suspiro!

Juntam-se a nós neste desafio do Queen of Puddings?

Se a vossa resposta é sim, cá vão então as regras:

• Têm até ao dia 20 de Fevereiro para nos apresentar o vosso Queen of Puddings.
• Até ao dia 20 de Fevereiro e se quiserem que a vossa participação conste no nosso Round up mensal, terão de deixar o link do vosso pudim, aqui, neste post.
• Links deixados após a data acima especificada, não serão considerados para o round up.
• Neste mesmo dia, 20 de Fevereiro, poderão consultar no blogue da Susana, o tema para a próxima edição.
• O round up para esta 1ª edição, será aqui, neste blogue, apresentado no dia 25 de Fevereiro.

Interessados? Fazemos ou não um Queen of Puddings?

Queen of Puddings

ingredientes (para 4 pessoas):

para a base:

600ml leite gordo

25g manteiga + extra para untar um recipiente refractário

raspa de 1 limão

50g açúcar refinado branco

3 gemas de ovo

75g pão ralado feito a partir de pão fresco

6 colheres sopa de doce de morango (ou outro a gosto)

para o suspiro:

3 claras de ovo

175g açúcar refinado branco

preparação:

Untar com manteiga, um recipiente refractário ou Pirex baixo, com capacidade para 1.5l.

Aquecer o forno a 170ºC.

Num tachinho, aquecer o leite, até este estar morno.

Adicionar a manteiga, a raspa do limão e o açúcar e mexer até este estar dissolvido.

Numa taça, bater ligeiramente as gemas de ovo.

Pouco a pouco, e mexendo sempre, adicionar o leite em fio, a fim de que tudo fique muito bem incorporado.

Polvilhar o fundo do recipiente refractário untado com o pão ralado.

Deitar a mistura do leite e gemas sobre o pão ralado e deixar por 15 minutos, a fim de que o pão absorva o líquido.

Colocar o recipiente refractário num tabuleiro de lados altos e encher o tabuleiro com água quente, até esta chegar até meio da altura do recipiente refractário (banho Maria).

Levar ao forno por 25 a 30 minutos, ou até o custard estar firme.

Retirar tudo do forno e colocar o custard sobre uma grelha de arrefecimento, enquanto se prepara o suspiro. Descartar a água e o tabuleiro onde se levou a água ao forno.

Reduzir a temperatura do forno para os 150ºC.

Para fazer o suspiro, bater as claras em castelo firme.

Batendo sempre, adicionar o açúcar, uma colher de chá de cada vez.

Bater, até todo o açúcar haver sido incorporado e a mistura estar espessa e brilhante.

Caso queiram um efeito mais enfeitado, colocar o suspiro dentro de um saco de pasteleiro, equipado com o bico à vossa escolha.

Muito delicadamente, espalhar o doce de morango sobre o custard.

Decorar a superfície do doce com o suspiro e levar o recipiente refractário ao forno por mais 25 a 30 minutos (sem o tabuleiro da água por baixo), ou até o suspiro estar "crocante" ao toque e douradinho.

Servir morno ou à temperatura ambiente.

Eu deixei o meu arrefecer até estar à temperatura ambiente e depois coloquei-o 30 a 45 minutos no frigorífico, pois quente, acho-o muito enjoativo.

Recipe / Receita: