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Chocolate cake
. 3 eggs, 170g sugar, 170g butter, 150g flour,
2 tbsp cocoa powder, 6g baking powder
(1/2 sachet).
. 1 loose-bottomed cake tin: 22 cm in
diameter (10” ins)
. Preparation time: 11 min
•Using the whisks, mix the eggs and sugar in
a salad bowl (medium speed): the mixture
should be smooth and slightly runny.
•Add the butter (medium speed), then the
flour, the cocoa and the baking powder
(min. speed while adding then medium
speed to smooth it).
•Pour the mixture into the buttered cake tin
and bake for 50 min at 170°C.
•You can:
- add some pieces of walnut, chocolate
shavings or crystallised orange peel to the
mixture.
- add to the cake mixture 2 tbsp ground
almonds or walnuts.
- coat your cake with chocolate icing made by
melting 100g plain chocolate with 20g
butter.
Jam Swiss roll
. 3 eggs, 90g sugar, 40g flour, 30g potato
starch, 1 pot of jam or jelly (apricot, orange,
raspberry, redcurrant, etc.).
. 1 rectangular tin: 33 x 22 cm
. Preparation time: 10 min
•Using the whisks, process the sugar and the
egg yolks (max. speed): the mixture must
turn white.
•Add the flour and the potato starch then
mix (min. speed).
•Clean the whisks and beat the egg whites
separately until stiff (max. speed).
•Mix the two preparations (min. speed).
•Line the tin with buttered greaseproof paper,
pour in the cake mixture and bake for 15min
at 170°C.
•When the cake is slightly browned,
immediately tip it out of the tin onto a damp
cloth sprinkled with sugar. Remove the
greaseproof paper.
•Roll the cake in the cloth and allow to cool.
•Then, unroll the cake and spread it with jam
or jelly.
•Roll it up again and trim the ends.
You can also:
. fill this cake with custard cream,
. replace the potato starch with cocoa powder
and line the roll with whipped cream.
Almond and apricot tart
. Puff pastry: 200g flour, 10 ml water, 160g
butter, 1 pinch salt.
. Filling: 1kg fresh apricots or 1 can of apricots
in syrup, 60g butter, 70g sugar, 70g ground
almonds, 1 whole egg + 1 yolk, 2 tbsp
apricot jam.
. 1 pie tin: 28 cm in diameter (11” ins)
. Preparation time: 2 h for the puff pastry +
10 min to complete the tart.
•Place the flour and the salt together in a
bowl. Add water gradually, kneading with
the dough hooks until a ball is formed
(medium speed then max).
•Allow to rest 20 min in a cool place.
•Turning and rolling the pastry:
•Roll out the pastry to a square 1 cm
(1/2” ins.) thick .
•Process the butter until it has the same
consistency as the pastry and roll it out in
the middle of the square. Enclose the butter
by folding in, 2 by 2, the opposite corners of
the square.
•Roll out the pastry into a rectangle 2 cm
(1” in.) thick and fold it in 3.
•Allow the pastry to rest for 20 min and
repeat the last operation 2 more times.
•Place the pastry in a cool place.
•In a bowl, mix, using the whisks, the sugar,
ground almonds, butter and the eggs
(medium speed then max).
Batteur GNA8.PM6.5 19/01/04, 15:1916
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