Chocolate cubes with mascarpone cheese

Chocolate cubes with mascarpone cheese

Ingredients:

For the Pound:

5 eggs

3 tbs brown sugar

5 tbs wholegrain spelt flour

3 tbs cocoa

pinch of baking powder

Chocolate topping:

200g dark chocolate (plain)

0,5 dcl sweet cream

70g butter

500g Mascarpone cheese

2dcl milk

Foamy mix together eggs yolk and brown sugar. Add flour, cocoa and baking powder. Separately whip the egg whites. 

Slowly mix together whipped egg whites and the other mixture.

Pour the mixture in to the tray. Bake on 180°C around 10min.

Let the pound cool down and cut into half.

Ingredients for chocolate dressing dissolve over steam and let it cool.

Layers from the bottom to the top:

1. layer: pound, soaked with 4 tbs of milk

2. layer: mascarpone cheese

3. layer: chocolate topping

4. layer: pound, soaked with 4 tbs of milk

5. layer: mascarpone cheese

6. layer: chocolate topping

Bon apetit!

Cheese cake with cranberries

Cheese cake with cranberries

Ingredients for 1 pie model (fi = 26cm) 

Dough: 

50g coconut butter 

150g wholemeal spelt flour 

100g white flour 

pinch of salt 

21g yeast (1/2 of cube) 

4 tablespoons warm milk 

50g brown sugar 

1 egg 

flour and fat for pie baking tin 

Coating: 

1 lemon 

1 egg 

500g ricotta 

450g sour cream 

4 tablespoons cream 

50g semolina 

150g brown sugar 

100g cranberries 

pinch of salt

Bake for 40min on 190°C. After baking time leave it in the oven for 15min.

Sauce:

100g mixed berries

Spelt sponge cake with apples

Friday, 1.8.14

Spelt sponge cake with apples

Ingredients:
4 eggs
10 g Stevia sugar
50g coconut fat
220g spelt flour
1 cup Kefir
about 300g apples


Instructions:

Separate the yolks and whites.  Beat the egg whites into meringue.

Add Stevia sugar to the eggs yolks. Then add coconut fat (room T) and whisk until it's combine. Add kefir for more liquidy and spelt flour. When it's all combine, you can add the meringue and slowly combine all together.

Pour the mixture into a tray and put apple slices on top.
Bake for 45 min on 190°C.

Bon apetit! :)