Grapefruit Cake

Today I'll tell you about a very healthful and nutryory dish. It's a grapefruit cake :-) The reason I don't bake it often - it's just too boring :-) So, let's begin :-)

I used baking form ᴓ26cm. You will need:

150 g flour

60 g butter

40 g sugar

1/2 tsp salt

1 egg

24 g gelatine

250 g sour cream

250 g skim milk cheese

1 tsp vanilla sugar

200 ml cream

3 pink grapefruits

1 pack cake glaze

almond for decoration

First beat the egg with sugar, salt and butter

Then mix in flavor and become a very soft loaf

Paste your loaf into the form and bake it 25 minutes under 200°C.

So looks the ready crust. While the crust is bakink mix your gelatine with a little bit of water and leave it fo 15-20 minutes untill it becomes almost liquid like this:

Now it is time tomake the middle-layer of your cake! Mix together the sour cream and skim milk cheese and beat it untill all hard pieces of cheese are gone. Then mix it with ready gelatine and let it stay for 5-10 minutes. Let;s call it the "second-layer mix" :-) In this time place your crust into the cake-ring. I also added the baking paper between the cake and the ring, but it is not necessary. When you construction is ready pour the "second-layer mix" there out anв stand it into refrigirator untill the layer bekomes a little hard.

Then pill the grapefruits and remove ALL the white skins from it, because they are too bitter, and we don't need it in our cake :-) then break the flesh into little pieces and lay it above the second layer. Then make ready the cake glaze and pour it out above the flesh.

Let your cake congeal about a fiew hours, remove the ring and the paper and dekorate it with beaten cream and almond. I did not decorate it, but it must not stop you doing this :-))

Maybe it does not look great, but you will like this cake becaus it so fresh, tasty and healthful! :-)

I hope you will enjoy it!!! :-)

Mousse au chocolat

I made this mousse two times before today, but today I finally got the result I wanted! The problem was in adding too much coffee-liquid while melting the sugar and in beating not-colded egg-whites! I took this recipe from Julia Child's French Chef. I liked the Julie&Julia movie and it pushed me to find the real Julia Child's show and her cooking book. What can I say, I loved it! Just reading this book or watching this show is waking up the wish to cook! So, about the Mousse au chocolat :-)

Here you can see what i used:

I separetad eggyolks from whites and beat them.

After that I melted the sugar in a quoter of little cup of strong coffe on the range. I took powdered coffe, so lilltle coffee-scraps left in mousse and looked just like kind of decoration :-) I liked id and the next time I sure will make the same!

Then I slowly added the "coffee-sirop" to youlks

And I beat it fast. Then I beat it almost 10 minutes on the boiling waterbath till it became "air-creamy" and then beat it with mixer without the waterbath about 5-7 minutes.

In this time my chocolate melted on the range with a table-spoon of butter.

Then a added the rest of butter to chocolate and stirred it with "yolks-mass"

After that I beat the eggwhites, which were waiting in refregirator and... YES! I finally've got it! It was the best beaten egg-white in my life! :-)

Then I stirred the whites with my "foundation"

filled the glases and after a fiew hours in refrigerator... voilà! I've got my wonderfull Mousse au chocolat! :-) It was fine and tasty, and I liked it very much, so as my family did :-) Well, after words of dear Julia Child, Bon Appetit!

Crème caramel

This dish was very easy to do, but I really was worried about how will it leave the baking form! But it left it easily!!! What made me indefinitely happy! :-) The secret of thid dish is, that you should bake it in water. It means you take a form, paste the caramel into the form, wait a little, than goes the "Crème", cover it with parchment and then you shuld place this form into a bigger one, filled with hot water and then just put it into the oven for 1-1,5 hours by 170 C deg. After it becomes a consistance of pudding, just take it from oven, cover the little form with a plate and turn it over, so you'll get a nice Crème caramel, wich can be served warm or cold, as you wish :-) So looked my one

It has a very delicate flavour and I think it's a nice light dessert!

Potato Cream Soup

Today is Sunday, The Palm Sunday :-) I decided to try and cook something new, something, what i've never tasted! And I chose two new dishes: potato-cream-soup by the new reciept and the Crème caramel.

The secret of this new Potato Cream Soupe is, that you don't have to boil the potatoes! If you just fry your potatoes with onien

Then boil it a little in vegetable bouillon, and then blend it with saffron till you'll get a cream, you will get a wonderfull flavory dish! I served it with little rusks, fried on girdle. So it looked:

Actually, after cooking this soup I decided to buy a blender :-)) because it's just impossible to make a wonderful solid cream with a mixer! So I'll look for a nice one :-))

Sun for cloudy days :-)

Today was a really cloudy day. So I desided to add a little bit of sun! Here it is:

It's just a little cute jallied cake with peaches and kiwi-fruits :-) What I really liked, that the dough was so kind, that it leaved the pan immideatly and no unhappy peaces left there! :-)

Then I decoratet it with whipping cream and enjoyed this little cute sun after dinner :-)

So I wish you good time! See you :-)

Allow you to welcome you, dear friends!

I would like to show you some things I like. I hope you will enjoy all the ideas I publish here. So... let's begin! :-)