METHOD
SPONGE CAKE
- Pre-heat the oven at gas mark 6 or 230oC.
- Lightly grease baking pan with fat, sprinkle them with baking flour and shake off excess.
- Measure out both RTF and wheat flour into a bowl and add baking powder cinnamon ginger and baking powder.
- Sift all the above dry ingredients into a bowl
- Put the butter, brown sugar, eggs and the dry ingredients into a blender, mix at high speed for 2 minutes till smooth and glossy.
- Divide the butter into two equal parts. To one part, put a few drops of banana essence and mix well with a metallic spoon. Put the butter into a baking tin and spread it evenly.
- Grate the cooking chocolate and melt it in a bowl over hot water. Stir till fully melted.
- Add the melted chocolate to the other portion of butter, mix thoroughly and put batter into another baking tin and spread it evenly.
- Bake for about 30 to 40 minutes.
- Remove from the oven and cool on a wire rack.
FILLING
- Place butter and icing sugar in a mixer and beat for 1 minute.
- Add banana essence, mix slightly and use to sandwich the cakes.
CHOCOLATE SAUCE
- Place milk in saucepan and add sugar.
- Warm over fire and simmer
- Add grated chocolate and cocoa powder and stir till dark and thick.
- Cool and serve with sponge cake.
DEECORATION
- Put the cake on a cake board
- Spread the top of the cake with some filling
- Decorate with the cherries.
SERVING HINT: SLICE THE CAKE INTO INDIVIDUAL PORTIONS AND SERVE.
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METHOD
PUFF PASTRY
- Cream the yeast with a little warm milk and cover with a warm damp cloth. Put in a warm place for 5 minutes for the yeast to grow.
- Sieve all the flours and salt into a clean mixing bowl.
- Put the flour, yeast mixture, 50 g of butter, eggs and the remaining milk into the bowl and mix to a soft but non sticky dough.
- Cover it with a warm damp cloth and allow to rest for 20 minutes.Rroll-out on a clean work surface and spread the butter with a palate knife.
- Roll-out the dough to a rectangular shape about 5 mm thick and cut into two halves using a palate knife.
- Using a palate knife spread butter on one half of the dough and fold the other half of the dough over the butter.
- Roll the dough using short light strokes and leave to rest for 30 minutes.
- Roll again 3 times and leave to rest at intervals of at least 5 minutes in between.
- Roll-out into flat rectangular sheets of 3mm thick and place on lightly greased baking sheets.
- Bake in hot oven for 20 - 30 minutes.
PASTRY CREAM
- Add sugar to 350 ml milk and bring to boil.
- Add the flours to the remaining milk and mix to form a smooth paste.
- Add the beaten egg to the mixture in step 2.
- Add the hot milk (step 1) to the above mixture and stir till smooth.
- Add vanilla essence and whisk till smooth, remove from fire.
GLAZE
- Mix icing sugar with lemon juice to a semi viscous liquid.
CHOCOLATE SAUCE
- Grate chocolate into a dry bowl.
- Put the bowl over another bowl containing hot water and melt the chocolate while stirring and put in a piping bag and put aside.
PASSION SAUCE
- Scoop the passion fruit into a saucepan, add water and sugar and bring to the boil.
- Mix the corn flour with a little cold water to form a paste.
- Sieve passion juice and add to the paste in a pan. Stir till smooth and bring to the boil.
CONSTRUCTING THE NAPOLEON
- Line up the baked puff pastry sheets (3 or 4 layers)
- Spread pastry cream on each layer.
- Glaze the top most layers with glaze icing.
- Decorate with melted chocolate, plum and apricot jam.
- Serve chilled with the passion sauce.
SERVING HINT; CUT INTO EQUAL INDIVIDUAL PORTIONS. YOU CAN ALSO USE ITF FOR SOFT PASTRY CREAM PREPARED WITHOUT HEATING.
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METHOD
- Sieve RTF, wheat flour and baking powder into a mixing bowl.
- Add in margarine, sugar, egg, banana essence and milk and mix thoroughly using a cake mixer to a smooth texture with a dropping consistency.
- Put in greased muffin tins and bake for 40 minutes at 150oC.
- Put on a wire rack to cool and serve.
SERVING HINTS: SERVE ON A ROUND PLATE WITH DOYLE |
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