Base:
56 g sugar
2 eggs
136 g egg whites
64 g flour
56 g praline powder
56 g hazelnuts
Beat first measure of eggs and sugar. In a separate bowl, whisk the egg whites and sugar until they are fluffy. In another bowl, mix the flour, praline powder and hazelnuts. Fold a quarter of the fluffy egg whites into the egg mix, similarly with the remaining three quarters. Add dry ingredients then half fill a cake ring with the mixture. Nake at 160 C for about 40 minutes. Let cool.
Ganache:
40 g milk
28 g glucose
40 g cream
200 g dark cooking chocolate (must be premium grade)
48 g hazelnuts
Bring the milk, glucose and cream to the boil. remove from heat and add the chocolate and hazelnuts. Spread over the base. Refrigerate.
Mousse:
2 eggs yolks
10 g sugar
5 leaves gelatine
80 g dark cooking chocolate
200 g cream
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Ingredients:
200 g currants
100 g cashews, finely chopped
275 g self-raising flour, sifted
100 g margarine
1 egg beaten
1 tsp bicarbonate of soda
300 ml skimmed milk
Add the currants and bicarbonate of soda to the milk and bring to boil. Set aside.
Put the flour in a mixing bowl. Rub the margarine and the flour with your fingertips until they resemble breadcrumbs. Pour in the currant and milk mixture followed by the egg and cashews. Mix well. Spoon the batter into paper cups set in patgy tins. Bake in a moderately hot oven for about 30 minutes.
Charlotte Sponge:
6 egg yolks
75 g sugar 6 egg whites
75 g sugar
120 g flour
Apricot Jam
Beat the egg yolks and sugar. In a separate bowl, beat the egg whites and sugar until fluffy. Combine the two mixtures then fold in flour. Spread a thin sheet of the mixture on abking paper on a flat tray and bake at 200 C. Cut the sheet into quarters ad layer them, spreading apricot jam between each sponge layer. Press down on the sponge. Chill and use as follows. Fill a mould with Charlotte Sponge to one third the height of the pyramid.
Layer One-Mousse:
250 g milk
1 egg yolk
50 g sugar
50 g Grand Marnier
10 g gelatine
250 g whipped cream
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Custard:
2 tbsps custard powder
2 tbsps caster sugar
1.25 cups milk
25 g butter
2 tsps vanilla essence
Streusel:
1/4 cup plain wheat flour
1 tsp ground cinnamon
1/4 cup coconut
1/4 cup brown sugar, firmly packed
75 g butter, chopped
1/4 cup rolled oats
Cake:
175 g butter
1/2 cups caster sugar
2 eggs
3/4 cups wholemeal self-raising flour
1/3 cup custard powder
1/2 cups milk
Method:
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Ingredients:
2 shallots, finely chopped
1 tbsp unsalted butter
450 g fresh salmon, filleted and skinned
Salt and pepper
150 ml dry white wine
1 tbsp chopped parsley
350 g mashed potatoes, without cream or butter
Flour
2 eggs, beaten
Fresh breadcrumbs
Clarified butter for cooking
Lemon
Preheat oven to 200 Celsius. Sprinkle shallots on a buttered baking tray, place salmon on top, and seasonwith salt and peper. Add white wine and cover tray with foil. Cook for eight to 10 minutes until fish is just firm outside and still pink inside. Place salmon in a colander over a pan to collect the juices, then reduse to a syrup.
Break up the salmon pieces and mix with the reduced cooking juices and parsley. Fold in three-quarters of the mash, then add mash a spoonful at a time until you have a binding texture. Taste for seasoning. Dust a little flour on your work bench, place a large pastry cutter on it and the ring to shape it.
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Ingredients:
300 g prunes chopped
200 g sliced almonds
250 g self-raising flour, sifted
200 g castor sugar
250 g butter
6 eggs, separated
1 tsp vanilla essence
Cream the butter and sugar till pale. Slowly add the egg yolks and the vanilla essence, whisking well. Whisk the egg whites till stiff and fold into the butter mixture. Gradually, fold in the flour and the prunes. Turn the mixture into a cake tin. Top with almonds, arranged in an attractive pattern. Bake the cake in a moderately hot oven for about 30 minutes.
Ingredients:
50 g butter, chopped
100 g brown sugar
6 plums, halved, stoned
185 butter, softened, extra
200 g brown sugar, extra
3 eggs
50 g ground hazelnuts
75 g self-raising flour
75 g plain flour
1. Preheat the oven to a moderate 180 C. Grease a deep 22-cm round cake pan. Line the base with baking paper.
2. Stir butter and brown sugar in a small pan over a low fire until smooth. Pour into cake pan. Place plums, cut side down, over base.
3. Beat extra butter and extra brown sugar in a small bowl with an electric mixer until creamy. Add eggs one at a time, beating until combined. Transfer mixture to a large bowl.
4. Stir in hazelnuts and sifted flours. Spread mixture into prepared pan. Bake for about 1 hour. Stand cake for 5 mins before turning onto a serving plate.
5. Serve warm or cooled, with vanilla ice-cream or thick cream, if desired.
Ingredients:
150 g butter
200 g mixed fruit
2 tbsps sugar
15 g (1 can) consedered milk
1/2 can water
Sifted Together
230 g flour
1 tsp baking powder
1 tsp sodium bicarbonate
1. Preheat oven to 180 C. Line and grease a 20 cm baking tin. Meanwhile, combine all the ingredients and cook for 10 mins over a low fire, stirring occasionally.
2. Alow mixture to cool for 10 mins, then stir in sifted ingredients. Pour mixture into baking tin. Allow to stand for 15 mins.
3. Bake for 45 mins to 1 hour or until firm.
Base:
