Today is far to nice a day to be sat in the house so my children and I are off out for the day but not before I have posted on here and changed a few things along the way. I am adding recipes today for the chocolate and caramel cake which I made the other day to celebrate my silver award with a 5 star rating which I have received for my first recipe book “Baking at its Best: Advice for home bakers and would be entrepreneurs” that is published on Amazon and is available as an e-book and paperback. Talking of books I worked most of yesterday on my third recipe book which is all about picnic ideas. In this book I have gone into a lot more detail about dietary changes which can be made, equipment which is needed to bake the recipes and nutritional information for each recipe. I am really excited about this book as I feel it is packed full of interesting and useful information to make those picnic days go with a bang.
Back to the Chocolate Caramel Gateau recipe. This cake was a genoise sponge cake which had cocoa added to the mixture to chocolate it up a bit. The filling consisted of a caramel sauce and a crumbling of those "Lotus cookies" (which have a caramel flavour to them) as well as a cream and crème fraîche mixture of yumminess. When combined together the flavours were brilliant but simple at the same time. I make my own caramel sauce but for quickness you can use a tin of ready made caramel. My recipe of Caramel Sauce works every and is so worth the effort. As I had some left over from this gateau, I am going to use the rest to make a sweet treat of some description. Maybe some “Toffypops” or something that the children can help me with tomorrow. The whole family enjoyed it and I will definitely be making one of these style of gateau in the future.
- 250g caster sugar
- 230g plain flour
- 4 eggs
- 4tbsp caramel sauce
- 100ml creme fraiche
- 200ml double cream
- lotus cookies
- Preheat the oven to gas 4.
- Line two 7 inch round cake tins.
- In a glass bowl, over the top of a pan of boiling water, whisk the sugar and eggs together till the whisk leaves a trail in the mixture.
- Do not let the water reach the bottom of the bowl.
- Transfer the batter to the tins and bake for 20 - 30 minutes till firm to the touch.
- Allow to cool before removing from the tins.
- Whisk the cream till the whisk leaves a trail.
- Add the creme fraiche and mix together.
- Sandwich the sponges together with the cream.
- Crumble some lotus biscoffi cookies onto the cream.
- Place the other sponge on top.
- Cover the cake with the cream (but keep some cream back for piping).
- Pipe the caramel around the edge of the cake so that it dribbles down the sides.
- Pipe the cream on top to hide the caramel line.
- Crumble more lotus cookies on top and use whole cookies to finish the cake decoration.
For the recipe of the week I am going to add the Naan Bread recipe with some changes which you can do. This morning before the children gt up I made the dough and left it to rise while I got on with other jobs. The heat from the oven when I made their breakfast helped the dough to rise. This morning I made sugared pretzels for the children breakfast We have just had these naans for lunch in the garden with different fillings in them. This is something a bit different to standard sandwiches and these naans are really filling and more-ish at the same time. Needless to say the children have eaten the lot and are raring to go off for the rest of the day on an adventure. Looks like the recipe of the week will have to wait. Sorry!!