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It was the evening of 3rd February, 2008. I had just baked my first cookie, and I was mighty proud of myself. This was the time before smartphones so I found my point and shoot camera and took a picture of the chocolate shortbread. Then, not knowing what to do with it and where to save the recipe, I went to blogger and set myself up a blog page. I thought it will be a good way to store recipes as I bake more. I couldn't have thunk that I will sit here, the morning of 3rd February, 2018, celebrating ten years of blogging. 400 recipes and countless friendships later, the blog is now an integral part of my life. As I have tried new foods, met fantastic people and gone on fabulous journeys, Bombay Foodie has witnessed and chronicled it all. My recipes may look more complex now than 2008, my food a bit more nuanced, and I am surely a better cook thanks to all the experiments and all the failures I shared with you. Thank you, dear readers, all the thousands of you who stop by each month to read about my food journey and sometimes to share your own. Later today, I am celebrating with some foodie friends I have made in real life through this blog. And because what's a birthday without a cake, I have a celebratory cake recipe for you as well. Bombay Foodie's birthday cake is still in the oven and I promise I will show you later today what it is. But this one - sticky toffee cake with caramel ganache and macadamia praline - is what I baked for my own birthday a few days back and has to be one of the nicest cakes I have baked. Here's the recipe. Ingredients 100 grams date syrup 65 grams brown sugar 1/2 tbsp honey 1 egg 50 grams butter 90 grams plain flour 1/2 tsp baking powder 1/2 tsp baking soda splash of vanilla extract For the caramel ganache 1/2 cup white chocolate (chopped or you can buy chocolate buttons as I do) 1/2 cup heavy cream 1/2 cup caster sugar splash of white vinegar For macadamia praline 1 cup caster sugar 1/2 cup macadamia nuts 1/2 tsp white vinegar Preheat the oven to 180C. Line a 6 inch round tin with parchment. Melt the butter and wait until it's cool. Whisk the egg, sugar, date syrup and honey together until pale and fluffy. Slowly beat in the melted butter. Add the vanilla and stir to combine. Separately, mix the flour, baking powder and baking soda. Add the dry ingredients on top of the wet and carefully fold in with a metal spoon. Pour into the prepared tin and bake for 45-50 minutes, or until a toothpick inserted in the cake comes out clean. Let cool in the tin for about half an hour, then remove the parchment paper and cool over a wire rack. In the meantime, make the toppings for the cake. For ganache, mix the chocolate and the cream. Microwave or put on a low heat until the chocolate melts. Take off the heat and whisk until you have a smooth mixture. Let cool. Now make caramel. Put two cups of caster sugar in a large pan. To this, I added a splash of vinegar (essential to keep sugar from crystallising) and 2 tbsp water. Mix everything so the sugar looks like wet mortar. At this point, put your spoon away because there will be no more stirring. Simply wait while the sugar melts and bubbles. Swirl it occasionally if you like but otherwise, just stand there and stare at the pan until the sugar turns amber. It will take several minutes so be patient. Once the sugar is the caramel colour, turn off the heat, add the cream at once and stir to mix it well. Let the caramel cool, then whisk it into the cold ganache and put the whole thing in the fridge to chill. 400 recipes and countless friendships later, the blog is now an integral part of my life. As I have tried new foods, met fantastic people and gone on fabulous journeys, Bombay Foodie has witnessed and chronicled it all. My recipes may look more complex now than 2008, my food a bit more nuanced, and I am surely a better cook thanks to all the experiments and all the failures I shared with you. Thank you, dear readers, all the thousands of you who stop by each month to read about my food journey and sometimes to share your own. Later today, I am celebrating with some foodie friends I have made in real life through this blog. And because what's a birthday without a cake, I have a celebratory cake recipe for you as well. Bombay Foodie's birthday cake is still in the oven and I promise I will show you later today what it is. But this one - sticky toffee cake with caramel ganache and macadamia praline - is what I baked for my own birthday a few days back and has to be one of the nicest cakes I have baked. Here's the recipe. Ingredients 100 grams date syrup 65 grams brown sugar 1/2 tbsp honey 1 egg 50 grams butter 90 grams plain flour 1/2 tsp baking powder 1/2 tsp baking soda splash of vanilla extract For the caramel ganache 1/2 cup white chocolate (chopped or you can buy chocolate buttons as I do) 1/2 cup heavy cream 1/2 cup caster sugar splash of white vinegar For macadamia praline 1 cup caster sugar 1/2 cup macadamia nuts 1/2 tsp white vinegar Preheat the oven to 180C. Line a 6 inch round tin with parchment. Melt the butter and wait until it's cool. Whisk the egg, sugar, date syrup and honey together until pale and fluffy. Slowly beat in the melted butter. Add the vanilla and stir to combine. Separately, mix the flour, baking powder and baking soda. Add the dry ingredients on top of the wet and carefully fold in with a metal spoon. Pour into the prepared tin and bake for 45-50 minutes, or until a toothpick inserted in the cake comes out clean. Let cool in the tin for about half an hour, then remove the parchment paper and cool over a wire rack. In the meantime, make the toppings for the cake. For ganache, mix the chocolate and the cream. Microwave or put on a low heat until the chocolate melts. Take off the heat and whisk until you have a smooth mixture. Let cool. Now make caramel. Put two cups of caster sugar in a large pan. To this, I added a splash of vinegar (essential to keep sugar from crystallising) and 2 tbsp water. Mix everything so the sugar looks like wet mortar. At this point, put your spoon away because there will be no more stirring. Simply wait while the sugar melts and bubbles. Swirl it occasionally if you like but otherwise, just stand there and stare at the pan until the sugar turns amber. It will take several minutes so be patient. Once the sugar is the caramel colour, turn off the heat, add the cream at once and stir to mix it well. Let the caramel cool, then whisk it into the cold ganache and put the whole thing in the fridge to chill. The praline starts the same way as the caramel - mix sugar, water, vinegar and let it become caramel as before. But before you do that, line a baking sheet with parchment paper and spread macadamia nuts over it. Once the caramel reaches a dark amber colour, pour it over the nuts. Let cool, then break up the crunchy caramel in pieces and grind to a coarse powder. Once the cake is cold, spread ganache over the top and sprinkle macadamia praline to finish.
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četvrtak, 28. siječnja 2021. Čokomela Ah ne znam kaj bi Vam rekla. Nije da je baš dan za tortu ali nekako sam ju imala isplaniranu i pripremljenu u folderu za objavu pa onda da nekako zadržim privid normalne rutine pa objavljujem po rasporedu. Najboljem prijatelju je tata umro. I tako sam nekako podijeljenih osjećaja, stvarno je bio bolestan i mučio se jadan i svi smo znali da je kraj neizbježan ali opet... No uglavnom, sretan put striček Damir, nadam s da te sresti sa mojim tatom, mislim da bi si kliknuli. Original recepta pronašla sam ovdje. RECEPT: Za biskvit: 180 g kakaa 175 g nasjeckana čokolade 300 ml vruće jake kave 270 ml mlijeka 1 žlica limunovog soka 2 žličice ekstrakta vanilije 400 g oštrog brašna 2 žličice praška za pecivo 1 žličica sode bikarbone 1 žličica soli 600 g šećera 330 g maslaca 5 jaja Za karamel ganache: 252 g čokolade 1 žličica soli 200 g šećera 350 ml vrhnja za šlag 1 žličica ekstrakta od vanilije Za bavarsku kremu: 1 mahuna vanilije 250 ml mlijeka 3 žumanjka 75 g šećera 50+ 225 ml vrhnja za šlag 15 g želatine u prahu 3 žlice vode Za biskvit pomiješajte mlijeko s limunovim sokom pa ostavite da odstoji 10-ak minuta kako bi dobili buttermilk. Preko nasjeckane čokolade prelijte vruću kakvu kako bi se čokolada otopila. Umiješajte i buttermilk i ekstrakt vanilije. Umiješajte i prosijani kakao pa dobro izmiješajte kako bi dobili glatki smjesu. Namastite i pobrašnite dva okrugla kalup za torte. Zagrijte pećnicu na 180 C. Mikserom pjenasto izradite maslac sa šećerom dok se maslac ne otopi. Umiješajte jedno po jedno jaje. Brašno prosijte sa soli, praškom za pecivo i sodom bikarbonom. U pjenastu smjesu maslaca umiješajte smjesu otopljene čokolade. Na kraju umiješajte i smjesu prosijanog brašna. Dobro izmiješajte da dobijte jednoličnu smjesu pa ulite u pripremljene kalupe za tortu i zagladite površinu. Pecite svaki list biskvita u prethodno zagrijanoj pećnicu 35-40 minuta dok čačkalice ne izađe čista. Ohladite. Za karamel ganache stavite šećer u tavu debelog dna pa kuhajte dok se šećer ne otopi i dobije lijepu karamel boju. Dodajte vrhnje za šlag. Dodavanje vrhnja karamel će se stisnuti ali nastavite kuhati na laganoj vatri dok se ne otopi i ne dobijete glatku smjesu. Dodajte nasjeckanu čokoladu, ekstrakt vanilije i sol. Izmiješajte da se čokolada otopi pa ostavite da se karamel malo prohladi. Ohlađeni list biskvita stavite na tanjur za posluživanje pa oko njega stavite obruč od kalupa od torte. Polovicu pripremljenog prohlađenog karamela prelijte preko pripremljenog lista biskvita. Ostatak ostavite na sobnoj temperaturi. Za bavarsku kremu u prikladan lonac ulite mlijeko pa mu dodajte srž mahune vanilije pa kuhajte na umjerenoj vatri dok ne provrije. Žumanjke i šećer mikserom pjenasto izradite dok ne posvijetle i šećer se ne otopi. mlijeko prelijte preko smjese žumanjka i izmiješajte. Dobivenu smjesu vratite u lonac pa nastavite kuhati na umjerenoj vatri uz stalno miješanje dok se krema ne zgusne. Želatinu pomiješajte s 3 žlice vode pa je ostavite da nabubri 10-ak minuta. Nabubrenu želatinu umiješajte u kremu pa miješajte dok se ne otopi. Ostavite da se malo ohladi. Vrhnje istucite u čvrsti šlag. Umiješajte kremu od žumanjaka pa prelijte preko biskvita s karamel ganacheom. Prekrite drugim listom biskvita. Ohladite par sati u hladnjaku da se torta stisne. Prije posluživanja odstranite obrub kalupa za tortu a preostalu polovicu karamel ganachea lagano ugrijte pa prelijte preko torte. Objavio/la Petra Kranjica u 14:52 Oznake: čokolada, kava, oštro brašno, torta, vrhnje za šlag Pretplati se na: Objavi komentare (Atom)