Thursday, 31 January 2019
Trip to Eymet, Dordogne Nouvelle-Aquitaine, France
A really nice center. Too bad they let the cars park in the main square, because it ruins the photos :)
Wednesday, 30 January 2019
Spiral cake - recipe
Ingredients for the 2 vertical layers:
Ingredients for the horizontal layer
Ingredients for the filling:
Ingredients for the cover:
Prepare the first vertical layer, thus using half of the quantities from above, that is:
Separate the egg yolks from the egg whites.
Beat the egg whites with the salt and the egg yolks with the sugar.
Add the beaten egg yolks over the beaten egg whites, the flour, the cocoa powder and mix slowly until well incorporated.
We used the biggest oven tray we had (35x45) covered with baking paper.
Put the composition and let it bake at 180 Celsius degrees for 7-9 minutes or until done. Take out the composition on a wet towel. Roll it and let it rest until cooled.
When cooled, unroll it and divide it in 4 equal parts (thus when you prepare also the second layer you will have a total of 8 parts).
Repeat the operation with the other half of the composition for the second vertical layer
Prepare the base layer:
Separate the egg yolk from the egg white. Beat the egg white with the salt and the egg yolk with the sugar.
Mix the beaten egg white with the beaten egg yolk and the cocoa powder.
In an oven tray covered with baking paper add the composition (15 cm diameter) and let it bake at 180 Celsius degrees for 7-8 minutes or until done. Let it cool!
Prepare the filling:
Beat the fresh cream. Mix it with the mascarpone and the jam for a few seconds until well mixed.
Assembling the cake:
Spread a few spoons with the filling on the base layer.
Take one of the 8 pieces of the vertical layer and spread some of the filling on it, then roll it and place it vertically (like a cylinder) it hte middle of the base layer, like in the photo bellow.
Continue with the other 7 pieces of dough, spread some filling on them and then roll them around the center (basically thus the cylinder increases in diameter as more layers are placed).
When you've finished with the vertical layers, if you still have some filling left cover the cake with it.
Put it in the fridge for 1 hour to rest.
Prepare the cover:
Beat the fresh cream with the sugar and cover the cake.
Above, you can place some fruits, melted chocolate or whatever you like.
Keep the cake in the fridge until served!
Enjoy!
- 8 eggs
- 8 spoons with sugar
- 4 spoons with cocoa powder
- 4 spoons with wheat flour
- a pinch of salt
Ingredients for the horizontal layer
- 1 egg
- 1 spoon with cocoa powder
- 1 spoon with sugar
- a pinch of salt
Ingredients for the filling:
- 500 grams of mascarpone
- 150 grams of fresh cream
- a few spoons with jam ( cherries, strawberries according to your taste)
Ingredients for the cover:
- 150 grams of fresh cream
- 2 spoons with sugar
- fresh fruits
- melted chocolate
Prepare the first vertical layer, thus using half of the quantities from above, that is:
- 4 eggs
- 4 spoons with sugar
- 2 spoons cocoa powder
- 2 spoons wheat flour
- a bit of salt
Separate the egg yolks from the egg whites.
Beat the egg whites with the salt and the egg yolks with the sugar.
Add the beaten egg yolks over the beaten egg whites, the flour, the cocoa powder and mix slowly until well incorporated.
We used the biggest oven tray we had (35x45) covered with baking paper.
Put the composition and let it bake at 180 Celsius degrees for 7-9 minutes or until done. Take out the composition on a wet towel. Roll it and let it rest until cooled.
When cooled, unroll it and divide it in 4 equal parts (thus when you prepare also the second layer you will have a total of 8 parts).
Repeat the operation with the other half of the composition for the second vertical layer
Prepare the base layer:
Separate the egg yolk from the egg white. Beat the egg white with the salt and the egg yolk with the sugar.
Mix the beaten egg white with the beaten egg yolk and the cocoa powder.
In an oven tray covered with baking paper add the composition (15 cm diameter) and let it bake at 180 Celsius degrees for 7-8 minutes or until done. Let it cool!
Prepare the filling:
Beat the fresh cream. Mix it with the mascarpone and the jam for a few seconds until well mixed.
Assembling the cake:
Spread a few spoons with the filling on the base layer.
Take one of the 8 pieces of the vertical layer and spread some of the filling on it, then roll it and place it vertically (like a cylinder) it hte middle of the base layer, like in the photo bellow.
Continue with the other 7 pieces of dough, spread some filling on them and then roll them around the center (basically thus the cylinder increases in diameter as more layers are placed).
When you've finished with the vertical layers, if you still have some filling left cover the cake with it.
Put it in the fridge for 1 hour to rest.
Prepare the cover:
Beat the fresh cream with the sugar and cover the cake.
Above, you can place some fruits, melted chocolate or whatever you like.
Keep the cake in the fridge until served!
Enjoy!
Tuesday, 29 January 2019
Monday, 28 January 2019
Trip to Monflanquin, Lot-et-Garonne, France
It´s classified as one of the most beautiful villages in France. In the main square there are some artizanal shops you may like.
Sunday, 27 January 2019
Trip to Gavaudun, France
It´s a ruined castle on a rock and nothing else, but the road getting there was quite nice.
Saturday, 26 January 2019
Trip to Villefranche du Perigord, Dordogne, France
It´s not much to see here. That day it was the autumn mushroom market :) .
Thursday, 24 January 2019
Choucroute Alsacienne - recipe with step-by-step photos
Ingredients:
Heat the sunflower oil and add the sauerkraut. Let it simmer for 5 minutes.
Add the water, the chili, the salt, pepper and the laurel leaf and let it simmer covered at slow fire for 50 minutes.
We added a step here :) : In a separate pan put the bacon and fry it. Then add the meat and fry it. Just enough to have a bit of a color.
Fry also the sausages and put everything over the sauerkraut. Pour the wine. Let it simmer at slow fire for another 30-40 minutes or until the sauerkraut is well done.
Separately boil the potatoes.
Enjoy!
The recipe was taken from a cook book.
- 1 kg of sauerkraut
- 500 milliliters of water
- 500 grams of pork meat
- 250 grams of sausages
- 100 grams of smoked bacon ( or smoked chicken if you find in shops)
- 50 milliliters white wine
- 2 spoons with sunflower oil
- potatoes
- laurel
- pepper
- chili
- salt
Heat the sunflower oil and add the sauerkraut. Let it simmer for 5 minutes.
Add the water, the chili, the salt, pepper and the laurel leaf and let it simmer covered at slow fire for 50 minutes.
We added a step here :) : In a separate pan put the bacon and fry it. Then add the meat and fry it. Just enough to have a bit of a color.
Fry also the sausages and put everything over the sauerkraut. Pour the wine. Let it simmer at slow fire for another 30-40 minutes or until the sauerkraut is well done.
Separately boil the potatoes.
Enjoy!
The recipe was taken from a cook book.
Wednesday, 23 January 2019
Trip to Villamblard, France
Probably we were the only tourists the village has seen in ages. Why would a regional tourist website advertise such a village?!
Tuesday, 22 January 2019
Eating out - Restaurant La Bastide, Villefranche du Perigord
It was the only one opened on All Saints Day, but it was great.
A bit more expensive than an usual menu, but the food was good. The meat was tender and cooked well.
A bit more expensive than an usual menu, but the food was good. The meat was tender and cooked well.
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