Category Archives: CAKES

Coconut macaroon sandwiches

Coconut macaroon sandwiches

Coconut Macaroons have a wonderfully sweet coconut flavor with a crisp exterior and a soft and chewy texture.The truth is, though, we never stopped loving the coconut macaroon. In fact, we craved its dense, moist chew. Retrofit the macaroon as a bite-size sandwich filled with a pucker-worthy tart lime curd, and you’ve caught a new trend headed straight for the stars. Coconut Macaroon is always perfect for delicate cookies, pies, and other baked treats, or as an attractive garnish.

Bavarian apple cake

Bavarian apple cake

Bavarian apple cake is an amazing pastry that has a layer of apples over like a creamy custard or cheesecake filling. It is great to add a little more cinnamon over the apples after layering on the filling. There are two types of apples: eating apples and culinary (cooking) apples. Eaters are sweeter, with the most interesting flavour, as their sugars are balanced by an edge of acidity. They hold their shape well in cooking, making them the best choice for a French apple tart, a tart tatin or other continental recipes, which developed in countries without a tradition of culinary apples. Examples of popular eaters are: Granny Smith, Cox’s Orange Pippin and Golden Delicious. For this recipe we used Granny Smith’s.

Autumn crostata

Autumn crostata

A crostata is an Italian baked dessert tart, and a form of pie. The jams that are traditionally used as a filling are cherries, peaches, apricots, berries. The crostata can also be blind-baked and then filled with pastry cream (crema pasticcera) topped with pieces of fresh fruit; this is called crostata di frutta. A typical central Italian variety replaces jam with ricotta mixed with sugar, cocoa or pieces of chocolate and anisetta; this is called crostata di ricotta.

Cinnamon Rolls

Cinnamon Rolls

What is magical about a warm cinnamon roll fresh out of the oven? The fantastic combination of gooey sugar-spice filling and delicate vanilla icing seems to erase stress and induce a sense of ultimate euphoria. Suddenly hectic lives become obsolete as family members gather together and become lost in delicious vanilla-cinnamon perfection. Now, if only that experience could be gluten-free.

The name “cinnamon roll” conjures images of beautifully risen, golden brown spiraled rounds. This recipe is a wonderful first step towards the perfect cinnamon roll. These treats are delicious in flavor: the filling is sweet, fragrant, and characteristically gooey; the vanilla icing is decadently rich and flavorful.

The French Meringue

The French Meringue

The French meringue or common meringue is produced by whisking the egg whites until peaks are formed and then by adding sugar slowly, whilst still whisking, until the desired consistency and volume has been reached. This type of meringue will not be as fine or smooth as the other types of meringue once they have been baked.

There are three different methods that can be used to make meringue. For this article we are going to concentrate on the simplest and quickest to prepare, the French or “cold” meringue.