14
• 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 (306 F).
• 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 ( 3.5 oz )plain chocolate with
20g (1 oz ) butter.
. Jam Swiss roll
. 3 eggs, 90g ( 3 oz ) sugar, 40g (1.4 oz ) flour,
30g (1 oz ) potato starch, 1 pot of jam or jelly
(apricot, orange, raspberry, redcurrant, etc.).
. 1 rectangular tin: 33 x 22 cm (12” ins X 10”
ins )
. 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 15
min at 170°C (306 °F).
• 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 (7 oz ) flour, 10 ml (1/20
cup ) water, 160g (5.6 oz ) butter, 1 pinch
salt.
. Filling: 1kg fresh apricots or 1 can of apricots
in syrup, 60g (2 oz ) butter, 70g ( 2.5 oz )
sugar, 70g ( 2.5 oz ) 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
inch) 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
inch ) 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).
• Turn the pastry twice more before lining the
pie tin. Distribute over the base, after
pricking with a fork, the preparation with
the almonds and place the apricots, sliced in
2, on top.
• Bake for 30 min at 240°C (432 °F ). then
coat with apricot jam.
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