1/27/2011

THE DARING BAKERS JANUARY 2011 CHALLENGE: BISCUIT JOCONDE IMPRIME/ENTREMET


THE DARING BAKERS JANUARY 2011 CHALLENGE: BISCUIT JOCONDE IMPRIME/ENTREMET
Thank you Astheroshe for this beautiful challenge. The flavors of my cake: orange and vanilla, the colors of my cake angry pink (like me hehehe)and light yellow (my favorite colors when I was a kid) I cannot say much about my country but things are getting uglier everyday , we are thinking on moving away… to other  country… that’s sad….
For this recipe click here

1/10/2011

Bread Pudding with Apple topping.

Bread Pudding with Apple topping.


(My Way)

Baking occasionally since some ingredients are very scarce in this EX-rich country, rich until communism put its hand on it. Please be patient I am depressed due to this. We are democratically working to get rid of this %#&*, we’ve won some important “battles” so far.








Ingredients.


150 gr bread, cut into medium cubes. (Italian bread)

6 eggs. (about 250gr).

200 gr sugar.

1 can nestle cream.

2 cups milk.

1 tablespoon vanilla extract.

Topping.

1 cup apple juice.

2 big apples cut in squares. (I used red ones)

1 cup water.

1 cup sugar.

½ teaspoon powder cinnamon.

½ teaspoon vanilla extract.

2 tablespoons corn starch.

1 pinch salt.

For the bread pudding.

1- Place the bread and milk in a bowl, let rest for 30 minutes and then mash the bread/milk mixture but try to leave some texture, that way you can see the bread crust when you slice the cake.

2- Add the rest of the ingredients, mix well and pour into a buttered and floured cake pan.

3- Bake at 180°C until an inserted knife in the center comes out clean.

4- Unmold onto a plate.

For the topping.

1- Place water, apple, sugar, cinnamon and pinch of salt in a sauce pan, cook at low heat until the apple is tender, then dissolve the corns starch and vanilla in the apple juice and pour into the saucepan, cook until the juice thickens

2- Pour over the pudding and let cool or eat warm with vanilla ice-cream.