Nameless Berry Cake

Haven’t been able to post at all, and what’s even worse I haven’t had much time to bake either.

I really missed the homemade baked goods, so the other day I caught a little time to make something simple.

No time to browse through never-ending collection of books, and magazines, or Internet, so I just whipped up a dessert from some recipes that I know by heart.

This no name berry studded cake is made of following:
1 recipe cocoa sponge you can find here
1 recipe vanilla cream you can find here
Whipped cream and fresh berries
Orange juice for soaking

I have made one sponge, in a 9 x 13 inch pan, and cut it in half lengthwise.

I find that this way I can make desserts more often, and it’s just enough for entire family, with possibility of some leftovers too.

I have soaked the sponge (when cool) with fresh squeezed orange juice, but you can soak it with other juices, or even alcoholic beverages, as long as you don't serve it to little ones.
Spread with about half of cream, top with berries, and a little bit more cream so the other half of sponge would stick nicely, then spread again with leftover vanilla cream, whipped cream, and garnish with berries. Possibilities are endless, other fruit, no fruit, chocolate cream, etc.

Chill well, and enjoy!

Cheers my dear foodies, and thank you for your continued loyalty, and support!

Summer Fruit Brûlée Tartlets

Hello my dear foodies!!! I have missed you all, and thank you for visiting my blog!
I’m back! Tired, and busy, but kitchen is back in business, and I hope I can win you all back with these creamy, dreamy, delicious tartlets!

Ingredients for 4 tartlets:
4 egg yolks
1 tbsp cornstarch
1/4cup caster sugar
A few drops of vanilla extract
¼ cups creamy milk
2 cups mixed summer fruits (or just one kind)
½ cup confectioners sugar

For the pastry (this is for 8 tartlets, so freeze half):
2 ¼ cups plain flour
Pinch of salt
¼ cup ground almonds
1 tbsp confectioners sugar
2/3cup chilled butter, diced
1 egg yolk
3 tbsp chilled water

First make the pastry by combining flour, almonds, salt, and sugar in a bowl. Add butter, and rub it in until it resembles fine breadcrumbs. Add the yolk, and enough water to form the dough, I ended up adding 5 tbsp; depends, so add little by little. Knead the dough, cut in half. Freeze half, wrapped tightly in a plastic wrap for some other time. I love the way this pastry tastes --- yummy!

Cut the other half into four pieces, and line four tartlet tins, using your fingers to mold it in. Let the excess pastry hang over the edges. Chill for 30 minutes. In the meantime preheat the oven to 400 F, or 200 C. Line the pastries with parchment paper, and baking beans. Bake for about 10 minutes, let them cool, and then trim the edges carefully, if necessary.

For the custard, beat the yolks with cornstarch, sugar, and vanilla essence in a bowl. Warm the milk in a small pan, and add it to the yolk mixture, mixing constantly. Then put it back into the cleaned pan, and heat until it thickens, stirring constantly, but don’t let it boil. Remove from heat, and press a circle parchment paper to prevent skin from forming on the top. Leave to cool.

Now assemble the tartlets. Sprinkle the fruits evenly into each case, and spoon over the custard. Chill tartlets for 2 hours. Preheat the broiler to the highest setting. Sift the confectioners sugar over the tops of the tartlets, and place them under the broiler until the sugar melts and caramelizes. Allow them to cool about 10 minutes, to harden before serving. Enjoy!

Source: “Best Ever Pastry Cookbook”, by Catherine Atkinson