SPRING GARDEN Asparagus CAKE
to seestainless steel 4
materials
- 375g (13oz) package instant puff pastry
- 6 tablespoons of mascarpone
- 50 g finely grated Parmesan cheese
- 1 lemon zest and
- 1 clove of garlic, crushed
- 1 teaspoon dried mixed herbs
- Salt and freshly ground black pepper
- 8-10 thin asparagus stalks
- 6 cherry tomatoes, halved
- 1 small orange pepper, diced
- ½ small red onion, finely chopped
- 2 tablespoons of olive oil
Preheat the oven to 200 ° C / convection 180 ° C / gas 6. Remove the dough from the refrigerator and carefully spread on a large baking sheet. Use the wrapping paper to align the pan.
Using a sharp knife, draw a 3 cm line inside the edges of the dough to create an edge that holds the dough.
Mix mascarpone with parmesan, lemon zest, garlic and dried herbs, season and distribute the mixture evenly around the edges of the pasta.
Cut off the woody ends of the asparagus and place them on the cake to look like a tree; Cut off pieces of the stems to dot the underside like grass.
Place tomatoes and orange pepper rings between the stems like flowers and sprinkle with red onions for more color.
Brush all the vegetables with olive oil and bake for 20 minutes until golden brown.
Check several times during baking to make sure the dough is swelling in the middle, then pierce with the skewer and deflate the dough. Serve whole or sliced.
RHUBARB CAKE AND CUSTOMER
8 serves
materials
- 375 g instant sweet short pastry
- flour for pollination
- 400 g rhubarb, cut into 3 cm pieces
- 1 tablespoon of cornstarch
- 3 tablespoons of crystallized ginger
for custard
- 4 tablespoons of baking powder
- 100 g granulated sugar
- 400 ml of milk
- 1 egg
Reserve 125 g (4½ oz) of batter for the top of the wire rack. Cover with plastic wrap and let cool.
Unroll the remaining dough on a floured counter and line it in a 22-23 cm fluted cake tin. Cut the edges. Refrigerate for 15 minutes.
Oven 200 ° C / convection 180 ° C / Gas 6. Place a circle of parchment paper in the pan and fill with beans or raw rice. Bake for 15 minutes.
Remove the paper and beans or rice and let cool.
Mix custard powder, 75 g sugar and 100 ml milk until you get a smooth paste.
Heat the remaining milk to almost boiling and pour some over the custard powder.
Stir, then pour the milk back into the saucepan and cook, stirring, until the mixture is thick and smooth. Let cool for 5 minutes, then whisk the egg. Cover with plastic wrap to prevent skin from forming.
Season the rhubarb with the remaining sugar and cornstarch. Sprinkle the ginger into the pan.
Pour the custard and cover with the rhubarb. Roll out the surface dough to a thickness of 5 mm and cut into 1 cm strips. Turn and place on a wire rack.
Bake for 20 minutes until golden brown. Refrigerate for at least 2 hours to harden. Serve at room temperature.
Pea and ham cake
Make 6 separate cakes
- 3 sheets of phyllo
- 40 g butter, melted
- 150 ml sour cream
- 1 teaspoon Dijon mustard
- 3 eggs
- Salt and freshly ground black pepper
- 100 g cooked ham
- 60 g frozen peas
- 1 tablespoon chopped parsley
You will need 6 round cake molds with a diameter of about 8 cm or a 6-hole muffin tin. First, put 3 sheets of dough on top of each other with the long side facing you.
Divide the stack vertically into 4 and then horizontally in half to get approximately 12cm squares. You should have 8 stacks of 3 squares, 24 in total.
Leave 4 sheets per cake, brush the first layer with melted butter, then press into a baking sheet or muffin hole. Grease the next layer with butter and lay it on the other, arranging the ends of the dough at a different angle so that the tarts look like flour.
Repeat at different angles, pinching the ends to line up the 6 boxes or holes. Preheat oven to 180 °C / 160 °C ventilated / gas mark 4.
Beat sour cream, mustard and eggs with a fork and taste.
Cut the ham into pieces and divide into trays. Sprinkle with peas and sprinkle with parsley.
Pour over the sour cream custard and bake for 18-20 minutes or until golden brown. It should be served at room temperature.
RENEWABLE FLORAL LEMON CAKE
serves 6
for cake
- 100 g (3½ oz) butter, diced
- 175 g flour
- 25 g granulated sugar
- 1 egg yolk, whisked
for filling
- 100 g granulated sugar
- 4 eggs
- 150 ml (5 fl oz) double cream
- Grated rind and juice of 3 lemons
Decorate
- 1 lemon, sliced
- few mint leaves
- Edible flowers such as optional primroses and pansies (from larger supermarkets or the internet or from the garden – make sure they are pesticide and crop free)
Put the butter, flour and sugar in a food processor and finely chop.
Put it in a bowl, then add the egg yolk and 2 tablespoons of water. Form into a ball, smash into a flat disc, wrap in plastic wrap and let cool for 30 minutes.
Roll out the dough until it is large enough to cover a 20 cm and 4 cm deep rib tin. Cut off the edges and let cool for 10 minutes.
Preheat oven to 190°C / 170°C ventilated / gas 5 5. Cover the dough with baking paper and fill with beans or uncooked rice.
Bake for 15 minutes or until lightly browned. Remove the paper and beans or rice and cook for 10 minutes until golden brown. Reduce oven to 150°C / convection 130°C / gas 2.
Beat 100 gr granulated sugar and egg in a bowl until foamy. Whisk the cream, then the zest and juice.
Pour into skillet and bake for 25-30 minutes, until slightly firm.
Let cool to cool and garnish with lemon wedges, mint, and edible flowers, if available.
Source: Daily Mail
