Cakes 2
Cakes 2
Cakes 2
3 eggs, separated
3 cup (475 g) self-rising flour (or 3 cup all-purpose flour + 5 tsp baking powder), sifted
a pinch of salt
1. In a bowl, combine warm milk with yeast and sugar. Allow to bloom for about 10 min.
2. Beat egg whites with a pinch of salt into stiff peaks.
3. Add egg yolks to milk/yeast mixture and mix until incorporated. Add sparkling water and stir until
combined. Add flour and mix until all lumps disappear. Add melted butter and mix.
4. Gently fold in beaten egg whites with a spatula. Leave batter to rest for 20-30 min on a room temperature
to give yeast time to rise.
5. Butter the waffle iron, pour about cup of batter per waffle and bake until waffles are crisp and brown
on the outside.
6.
Serve with powdered sugar, whipped cream, sliced fruits (like strawberry and banana) and drizzled with some
chocolate sauce.
Melting Snowflakes Cookies
1 egg white
1. Combine flour, butter, granulated sugar, ground almonds and the egg white.
2. Roll the dough on a floured surface and cut out snowflakes with a cookie cutter.
3. Place cookies on a baking tray lined with baking paper. Bake for about 10 minutes in 175 C (350 F) oven.
4. Let cookies cook for 2-3 minutes then coat them with sugar mixture (powdered sugar will adhere better if
cookies are still warm). Store cookies in an airtight container.I recommend using powdered sugar with
vanilla flavor.
Espresso Rose Spritz Cookies
1 Tbsp water
5. Pour batter into a greased 8 inch x 8 inch (20 x 20 cm) baking dish (do not use spring form because batter
is too liquid and the pan could leak) and bake in preheated 325 F oven for about 60 minutes or until the
top is golden.
6. Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar.
Brown Butter Brown Sugar Cookies
cup oil
teaspoon salt
c granulated sugar
c brown sugar
1 Tbsp
1. Preheat oven to 350 degrees (175 C). Line 2 baking trays with baking paper (parchment paper).
2. In a bowl, combine all-purpose flour, cake flour, baking powder and baking soda. Set aside.
3. Put brown butter into another large bowl. Add oil, honey, brown sugar, salt, vanilla and lemon juice and
stir until combined. Add egg and yolk and continue whisking (with a hand whisk, no mixer needed) until
mixture is smooth. Let the mixture stand for 10 minutes at this point in order to allow sugar to dissolve.
4. Using a spoon or spatula, stir in flour mixture until just combined, but do not overmix. Cover and
refrigerate for about 2 hours.
5. Take 1 tablespoon of dough at a time and roll into balls. If you like, you can roll dough balls in a
combination of brown and granulated sugar to give it a crust. Place dough balls 2 inches apart on lined
baking sheets. Press lightly to flatten to get 2 inches (5 cm) wide cookies.
6. Bake 1 sheet at a time on the middle rack, until cookies are puffy and slightly brown, about 8 to 10
minutes (depending on your oven). Remove cookies from the oven, gently press down with the bottom of
a glass. Place them back into the oven for 2 more minutes. Cookie centers should still be soft. Cool the
cookies on the sheets for at least 5 minutes.
*To make brown butter: In a thick-bottomed skillet, melt cup (2 oz; 55g) unsalted butter over medium heat.
Continue cooking, whisking frequently, for about - 1 to 3 minutes or until butter is lightly browned and has nutty
aroma. Be careful not to burn the butter.
Swiss Icebox Cookies
2 eggs, whole
a pinch of salt
1. Combine all ingredients and knead just until the dough starts to come together.
2. Dump onto a surface dusted with flour and divide into 2 parts. Shape each part into a log, 1 inch (3 cm)
diameter. Wrap in plastic wrap and freeze for 24 hours (or longer).
3. Cut into disks about cm thick (if you cannot cut right away, wait for few minutes until cookies thaw a
little bit). Place them on a greased cookie sheet and bake in 350 F (175 C) preheated oven for about 15
minutes until they are pale golden.
Lemon Crinkle Cookies
1 whole egg
tsp salt
2 egg yolk
a pinch of salt
tsp salt
1. Cream butter and cream cheese with electric mixer, sift flour and salt together, and stir in lemon zest.
With a wooden spoon blend in flour. When well blended dough will be sticky, form dough into ball and
refrigerate for 30 minutes.
2. Cut dough into 3 pieces and turn out onto floured surface. Roll each piece to to inch thick, cut into 3
inch squares. Put 1 tsp apricot preserves into center of each square. Brush edges of squares with egg
whites, which have been beaten to a slight foam. Fold dough corners to center , covering apricot, and
squeeze seams together. Brush with egg whites and sprinkle lightly with granulated sugar.
3. On an ungreased cookie sheet place pillows an inch apart. Bake in a preheated 350 degree oven for 25
minutes or until lightly browned.
4. Use care and do not overfill, cool on rack.This is a melt in your mouth cookie. Receipe was brought from
Holland by my great grandmother.
Christmas Cut Out Cookie Recipe
4 eggs yolks
zest of 1 lemon
FOR DECORATION:
egg yolk
candy sprinkles
1. Cream sugar, butter, and egg yolks. Beat well, add flour and lemon zest.
2. Chill dough. Roll out dough and cut with your favorite Christmas cookie cutters. Place cookies on a
cookie sheet. Brush with egg yolk, sprinkle with candy sprinkles.
3. Bake at 200 C (392 F) for 6 to 7 minutes. Remove immediately from cookie sheet and cool.