Cake - Biscuits Archives

Stuffed Biscuits with Dulce de Leche caramel

Preparation

Preparing the Dulce de Leche caramel:

Ideally, start making the caramel a day or two before, as it needs to be cold.

Remove the label from the milk container, wash the container, place it in a pressure cooker and cover it with warm water.

Simmer the milk for 50 minutes until it becomes a rich and thick Dulce de Leche caramel.

For a richer texture, let it simmer for a total of 60 minutes. Make sure that it’s a slow simmer; the container shouldn’t rattle in the pressure cooker.

Remove the steam from the cooker, open the lid carefully and remove the container.

Let it cool completely before opening it.

Preparing the biscuits:

Beat the butter in a mixer until it becomes fluffy.

Add 1/3 of the Dulce de Leche caramel and stir well.

Continue stirring while adding the brown sugar, white sugar, and egg.

In a bowl, sift the flour, salt and soda, and mix.

Add the flour mix to the butter mix little by little and stir lightly.

If the dough is too soft, add a little flour.

With a small spoon, scoop up the dough to create small caramel biscuit balls.

In a bowl, add sugar and coat the biscuit balls one by one.

Place the biscuit balls in a baking tray lined with greaseproof paper. Make sure they’re not too close as they will expand during baking.

Bake the biscuits at 175 °C for 12-15 minutes.

Remove the tray from the oven and let cool for 5 minutes.

Repeat the process for the other half of the dough.

Coat half the biscuits with Dulce De Leche caramel and press each one together with one from the previous batch, to create a delicious caramel sandwich.

We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Bars with Yoghurt Mousse and Raspberries

Preparation

Preheat the oven to 175°C, at the fan-forced setting.

Place 2 greaseproof sheets in a 20×25cm baking tray.

Melt the butter, then mix and stir with the honey and the rest of the bar mixture ingredients.

Pour the mixture in a baking tray and press with a spatula—or your hands—to ensure that it has spread uniformly.

Bake for 8-10 minutes, in the middle of the oven, until golden.

In a deep dish, add some cold water and the gelatin sheets, and let them soak for a few minutes.

In the meantime, beat the raspberries and condensed milk in a blender.

Take 100ml from the mix, heat it gently in a small pan (or microwave oven) and mix in the gelatin sheets until they melt, ensuring that you have first strained them to remove excess water.

Pour the heated mixture back in the blender, add the yoghurt and beat.

Pour the yoghurt mousse in the baking tray with the granola mixture and place in the fridge for 3-4 hours until it sets.

Remove the dessert from the tray with a spatula and by carefully lifting the greaseproof sheets, and place it in a large serving platter.

If this proves difficult, then you can cut the dessert in portions, while still in the tray.

With a peeler, sprinkle white chocolate flakes on the yoghurt mousse and add the raspberries.

(We’d like to thank @AlwaysHungry for this wonderful recipe. Discover more recipes at http://www.alwayshungry.gr)

Aromatic Lemon Cake with Oil and Yoghurt

Preparation

Preheat the oven to 160°C.

In a large bowl, mix the flour, semolina and sugar.

Slowly add the eggs, yoghurt, olive oil and the diluted marmalade, and beat in a food mixer at medium speed for 2-3 minutes.

Pour the mix into an oblong cake tray, which you have previously coated with olive oil and flour.

Bake for 50 minutes, until golden-brown.

Remove from the oven and place on a grate to cool.

For the frosting:

Mix the yoghurt with the marmalade, then coat the cake and sprinkle with lemon zest.