for 1 cake Ø 19 cm (about 8–10 servings) 1. Genoise Sponge (makes 2 sponges, cut into 6 layers total) Total weight: ~1419 g Ingredients: Whole eggs — 615 g (about 12 large) Sugar — 330 g Inverted sugar / … Read More
Ingredients For the cupcakes: 125 g self-raising flour 125 g soft unsalted butter 125 g golden caster sugar 2 large eggs 1 teaspoon vanilla extract 1 teaspoon baking powder 1 heaped tablespoon instant espresso powder 2–3 tablespoons milk For the … Read More
Custard is a cream or milk-based sauce, thickened with egg yolk and sweetened with sugar. A basic custard, or crème anglaise, is served at a sauce consistency but it can be further set using a number of techniques, such as … Read More
Ingredients: 250 g flour 150–200 g sugar 2 eggs 100–150 g butter (softened/melted) 150–200 ml milk 1 sachet baking powder (~11 g) Pinch of salt 180–250 g blueberries Vanilla extract or packet Preheat the oven to 200°C (th. 6-7). In … Read More
Ingredients – 500 ml whole milk / full-fat milk – 100 g granulated sugar – 5 egg yolks – 40 g cornstarch – Optional but classic addition 1 vanilla bean, split and scraped) or 1 tsp vanilla extract Instructions 1. … Read More