French Almond and Pear Tart // Tarte Bourdaloue

Been absent form the virtual world was almost unbearable, but it also allowed me to focus myself in certain aspects of my life that I left behind cause I was distracted.

I went back to sport, We moved to a new apartment, I did all the test to enter in the pastry school and I’m proud to announce you that I Did! Yeiii, so while I was away from the blog, twitter, facebook and others I achieved things that were very important for me.

Tarte Bourdaloue 1   Now is Xmas time, a mixed feeling season for me, happy cause I love Christmas spirit and melancholic cause I’m far away from my whole family, but to be honest baking have always helped me through the sad part of the holidays, that’s why today I’m giving you my very secret and special Almond-Pear French Tart.

For the Sweet Dough you will need:
Yield: For a tart of 22cm or 6 persons

  • 50 g of butter softened
  • 50 g of icing sugar
  • 25 g of egg
  • 125 g of flour
  • a little bit of water

In the bowl of your Kitchen Aid or else, cream the butter and the sugar until pale and smooth. Add in the egg.

In low speed incorporate the flour to the sugar butter mixture. Add a little bit of water until the dough comes together and the ingredients are thoroughly mixed. Do not over beat.

Remove the dough from the bowl, form a disk with it  and wrap in plastic film. Refrigerate for 30 min or more.

Tarte Bourdaloue 2For the Poached Pears you will need:

  • 3 Pears (aprox same size)
  • 100 g of lemon juice
  • 750 g of water
  • 375 g of Granulated sugar
  • The scrapes of 1 vanilla pod

Peel the pears and keep them in water with lemon, juice in order to preserve them from oxidation.

Prepare the syrup with the water, sugar and the vanilla beans. Bring the syrup to a boil and immerse the pears in it.

Keep the syrup simmering with the pears for around 20 minutes. Check the pears cooking point with a knife blade. It must go through the pear easily.

Remove the pears from the syrup. Let them cool and dry a little and then slice them.

For the Almond Cream:

  • 65 g of butter softened
  • 65 g of granulated sugar
  • 65 g of almond flour
  • 1 egg
  • 15 gr of flour
  • 10 gr of rum
  • a little of pure vanilla extract.

In the bowl of an electric mixer, work the sugar and the softened butter. Add in the almond flour.

Add in the egg and combine. Beat the mixture until pale and fluffly. Add in the flour and vanilla extract and at last the rum. Mix until well combine.
Transfer the almond cream to a piping bag set with a 10 round tip and Reserve.

Line the tart ring with the sweet dough and pinch the edges.

Spread out the almond cream. Place the pears over the almond cream forming a star.

Bake at 180°C for around 35 minutes or until the almond cream rises and form a golden brown crust.

Let cool the tart, glaze with golden glaze (or warm apricot marmalade). Sprinkle with icing sugar and sliced almonds.

Tarte Bourdaloue 3This id just a perfect and easy tart for the holidays.

I serve it a lil bit warm cause I find that the rum and almond cream taste better.I always do it this season cause after a huge dinner a light dessert is always required.

Serve with tea and enjoy.

Tarte Bourdaloue 4

Love,

Sara

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Victorian Sponge Cake! So British!

Only few weeks before going home, I’m freaking out (as always) trying to do a list of family gifts, what I must take with me or not, and also figuring out If I’m gonna be able to blog while spending time with the family… The last part is driving me crazy!

I’m not sure it will be possible cause I’ll be super busy catching up with my mom, dad and sis, who have already a schedule planned for me. Family right? how can I say No?

So, I decided to post some recipes before leaving and hoping I can schedule some to appear once I’m on vacation.

Long time ago, I was drooling looking a picture of the most beautiful victorian Sponge cake and I wanted to do it, so the Hubs brought me some fresh raspberries 2 days ago, giving me the perfect excuse to bake this British classic pastry.

Everything went great, until the assembly step. The cream wasn’t firm enough and my kitchen was soooo Hot, so the vanilla cream started to melt and drip! Catastrophe!

So I decided to put the cake in the freezer for half an hour  (make it 45 min), before serving, and voilà. It worked just fine.

I wasn’t really fan of the aesthetic look, but there was nothing I could do to fix it. I forgot about the issue, as soon as I had my first bite… It was fruity, fluffy and refreshing.. just great with right balanced flavors, so my dear readers here is the recipe =D

For the Victorian Sponge cake you will need:
Serves 8 people

  • 250 g softened unsalted butter + some to grease the baking pan
  • 250 g of self raising flour
  • 250 g sugar
  • 4 large chicken eggs
  • Few drops of rose water to flavor
  • 4 tbsp. tablespoons of raspberry jam (I used strawberry cause raspberry one was long gone =P)
  • 50 g fresh raspberries
  • Icing sugar, for decoration

For the vanilla cream:

  • 150g of heavy cream
  • Half a vanilla bean (scrape the seeds)
  • 2 tbsp of sugar.

Preheat oven to 190 ° C

Grease two round cake pans 20 cm in diameter, cover with a sheet of parchment paper.
(I baked mine twice cause I only have 1 pan)

Beat the butter and sugar until fluffy. Incorporate the eggs one at a time, mixing well after each addition.

Start incorporating the flour in 3 parts.

Divide batter between two pans. Spread it uniformly with a spatula. Its important to have even layers, so you can weight the batter to make sure you’re pouring the same amount in each pan.

Bake for 20-25 minutes, until golden, pinch the center with a toothpick, it should come out clean.

Unmold the cake and let it set on a wire rack to cool completely.

Mix a few drops of rose water with the jam and set aside.

Start doing the vanilla cream:

Whip cream + vanilla seeds and sugar, until it is firm.

When cakes are completely cooled, spread a coat of jam and vanilla cream on a sponge cake and sprinkle with raspberries.

Top with second cake, dust with icing sugar and decorate with raspberries.

Serve with some tea! So British!

Pink Ombre Mini Cakes with Summer Vanilla Buttercream

Yesterday I was sooo bored, in need of butter and color. Kind of sick again, (thank you rainny days) I just wanted to make something cheerful and not so complicated.

Immediately thought about a vanilla cake =D but pink… And the perfect plus was the vanilla frosting. Ok Au boulot!

When mixing the cake ingredients, the inspiration came to me! I remember seeing a Pink Ombre Swirl Cake from Glorious Treats and just fell in Love. So I decided to do mine, smaller and thiner.

Result: Total mini cake  L O V E ❤

I had so much fun doing it and preparing the right colors, that when it was done I just wanted to take ONE picture and go eat my cake =D I did it by the way lol.

Pink Ombre Vanilla Cake
Inspired by: Sweetapolita

Makes 2 6 thin layers minicakes
You will need:

  • 180 mLwhole milk at room temperature
  • 105 grams egg whites at room temperature
  • 1 whole egg, at room temperature
  • 7 mL vanilla extract
  • 2.5 mL almond extract
  • 230 grams all purposed flour (sifted)
  • 220 grams of  sugar
  • 10 grams of baking powder
  • a pinch of salt
  • 100grams of unsalted butter, at room temperature
  • 45 grams vegetable oil

Preheat oven to 180°C. Grease and flour 3  round baking pans, If you dont have don’t worry, you can bake one at a time like I did :p

In a medium bowl combine the egg whites, whole egg, half of the milk, vanilla and the almond extract. Set aside. Mix it well so all gets together

In the bowl of an electric mixer combine the dry ingredients together on low-speed. Add the butter and the oil, blend on low-speed for about 30 seconds, then add remaining half of milk, and mix.
Increase to medium speed and mix for 2 minutes.

Scrape the sides of the bowl and begin to add the egg/milk/extract mixture in 3 parts; beat a little after each addition to make sure everything is well combined.

Grab 3 bowls to color the batter. Divide the mixture in 3 equal parts and add a few drops of pink food colorant (gel is better), I did it with powder colorant and was a little more difficult to find the right color, the powder sometimes clut and theres, color dots =S

Color one part pale, other more pink, and another one more intense, so the color won’t go away during baking process.

Pour the batter  into each prepared pan. Remember to bake one color layer at a time.

7. Bake cake for 20 minutes or until a toothpick comes clean when inserted into the center. Do not over-bake.

Let cool on a wire racks before unmold.

Store at room temperature and start preparing the frosting.

Great Vanilla Frosting
Makes enough to fill, frost and decorate the 2 mini cakes

  • 250 grams of unsalted butter, softened.
  • 350 grams of icing sugar
  • 30 mL milk
  • 12 mL of vanilla extract
  • a pinch of salt
  • yellow colour (gel)
  •  sprinkles for decorating

In the bowl of an electric mixer  whip butter on medium speed until it becomes pale and creamy.

Add in the icing sugar, vanilla and milk and mix on low-speed for 1 minute, then on medium speed until frosting gets very light and creamy.

Add a drop of yellow gel color and mix again, adding one drop at a time until reach desired color.

With a round cookie cutter, cut off 4 cake rounds of each color. this will make the ombre effect.

Pile your 6 layers mini cakes and frost between each layer with a thin coat of yellow frosting.

Frost also the sides and top and let it cool in the fridge for 20 minutes, before adding the second frosting layer, so your cake will be perfect, smooth and crumb free.

Coat with the second frosting layer. Let it cool in the fridge again. Add the pipping decorations and sprinkles =D

This is a really simple cake, very light and creamy at taste.

Funny fact: The mini cakes are the size of a Mug ❤

Hope you like it,

Bon appétit,

Sara