le cupcake quotidien

le cupcake quotidien
photo Wanda Kujacz

vendredi 15 février 2013

panna cotta al limone (sorprendente:-)

I’m becoming a big expert in panna cotta.. I did so many versions! Today I tried lemon panna cotta, half cream, half fresh lemon juice with zest.. people loved it! No coulis for it, just a little crushed pistachio on top.

tarte aux pommes, we can't live without you!

with calvados, sugar, lemon juice and butter!

with icing sugar, if you prefere

all we need is..

samedi 9 février 2013

Almost sachertorte

Definitely one of my favorite cakes. It comes from Austria and in Italy is so popular, we love it. A mix of tender chocolate sponge, apricot jam and heavenly chocolate glaze.. I didn’t had time to write “Sacher” on it, as requested from original recipe, so I just spread some sponge cake on top.. taste is really close to original one but I still have to work on it.

If you have the chance to visit Vienna go to Sacher hotel to eat a slice of sachertorte, I have never been there but they told me its so good!

vendredi 8 février 2013

Mexican flan with dulce de leche


this flan it’s amazing! My friend Thania from Puebla gave me recipe of it, it’s very easy and result is always perfect, thanks Thania!

How to make dulce de leche: put a can of condensed milk (around 400g) in a high pan, cover with water and let it boil gently for 3 hours. Warnings:

- water has to cover always the can

- let it cool before open it

how to make 9 small flan:

preheat oven at 170°C. mix 400g dulce de leche with 400g evaporated milk (not sweet). Add 6 eggs and mix. In the meanwhile make a light caramel to fold bottom of your 9 moulds. Pour batter into. Put moulds in a large pan filled with hot water, cover with aluminum sheet and bake in oven for one hour.
Don’t know how to make light caramel? In a pan put 200g sugar and 2 tbsp water. Boil and keep on boiling until you have a light brown color and if you put a spoon on it comes out with a thin filament. (all this it takes not more than 5 minutes) if you feel that your caramel its burned don’t be lazy, do a new one or all taste of flan would be bad.