Lemon meringue cake

I rarely make one cake twice, except caramel almond pavlova, everybody loves this cake. My hubby had a birthday recently so I decided to make something different. Without chocolate. Sweet and sour. Delicious. Do you dare try something different?

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“Perfect lemon meringue cake”
-serves 10-12 dear people-

Ingredients
For meringue:
5 egg whites
250g granulated sugar
10g vanilla sugar
1tbs starch
pinch of salt

For lemon curd cream:
1/2 cup/125ml freshly squeezed lemon juice
1/2 cup/100g sugar
6tbs/about 80g unsalted butter
2 big whole eggs
2 big egg yolks
grated lemon zest
500g mascarpone

For whipped cream:
300ml cream
vanilla (bean or extract)

Instructions:

How to make perfect meringue:
Preheat the oven to 140°C/284°F.
Put your egg whites into a clean bowl and whisk them at a medium speed until they start to form nice firm peaks. With your mixer still running, gradually add the sugar and a pinch of salt. Turn the mixer up to the highest setting and whisk for 5 minutes and add starch. Wisk until the meringue is white, glossy and smooth, about 2 minutes. If you don’t have starch, add vinegar instead. It’s good to leave egg whites on room temperature for couple of hours prior whisking.

Line two baking trays with baking paper. Divide the meringue mixture with pastry bag, using gentle, even pressure, squeeze out a dollop of icing or meringue, lifting the bag as you do so. If you don’t want to form pretty starlike shapes just divide mixture evenly between baking papers and shape each blob into a circle about 24 cm in diameter. Put both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle.

How to make easy lemon curd:
In a medium saucepan, whisk together butter cubes with sugar until nice and smooth, gradually add egg by egg and then the egg yolks. Now pour in the lemon juice and whisk for few more minutes. Set the soucepan over low heat, whisking constantly. After few minutes add grated lemon zest and increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk. With this method you don’t have to press the curd through the strainer. You will need about 1/4 cup of cooled lemon curd for this recipe. Store the leftovers in the refrigerator, it will keep for up to one week. You can use it as a spread on toasts of fill delicious crostata. Anyway, add desired amount of lemon curd into mascarpone and whisk until you get nice creamy texture. If you like sour taste  you can always put more lemon curd like I did but most people will be satisfied with ratio 1/4 cup:500g mascarpone.

How to make vanilla whipped cream:
Simply whisk cream with vanilla seeds from 1 fresh soft vanilla pod. No sugar needed.

Gently spread lemon curd mascarpone cream over meringue and then whipped cream. Finish with second circle of meringue. Serve with caramelised almonds. Yummy!

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Odvažna limun pavlova torta

Rijetko radim jednu tortu dva puta. Osim karamel torte sa bademima koja je bila jako često na stolu jer je postala omiljena obiteljska torta. Obzirom da mi je mužić nedavno imao rođendan odlučila sam isprobati potpuno drugačiju tortu. Odvažnu slatko kiselu kombinaciju koja će zagolicati vaša nepca.

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“Limun pavlova”
-za 10-12 dragih ljudi-

Beze kore:
250g Šećera u prahu Dolcela
5 velikih bjelanjaka
1 žlica Gussnel (gustin)
1 Vanilin šećer
prstohvat soli

Lemon curd mascarpone krema:
3 limuna
2 jaja
2 žutanjka
1 šalica šećera
naribana korica limuna
500g Mascarponea

Šlag:
300ml slatko vrhnje
Aroma vanilije

Ne treba vam kalup već samo dva papira za pečenje na kojima ćete prethodno iscrtati olovkom krugove promjera približno 24cm. Ne brinite ako nemate šestar, poslužit će poklopac neke padele, kalup torte, a ukoliko imate mirnu ruku možete po izboru nacrtati naprimjer oblik srca.
Zagrijte pećnicu na 140 stupnjeva. Beze kore peku se sat vremena u ventilatorskoj pećnici, ako ne posjedujete istu obavezno pecite jednu po jednu koru.
Istucite šlag od 5 bjelanjaka i prstohvat soli, a kad se učvrsti dodajte pomalo šećer u prahu, a pri kraju žličicu gustina i malo arome vanilije. Ukoliko nemate gustin možete ga zamjeniti žlicom octa. Isto tako super ispadne sa običnim kristal šećerom, jedino što ćete trebati malo duže mješati da se otopi u cjelosti. Uzmite žlicu pa zagladite smjesu unutar iscrtanih krugova. Bitno je da debljina snijega od bjelanjaka bude cca 1.5 cm. Ukoliko imate volje uzmite slastičarsku vrećicu pa istisnite snijeg u obliku puslica. Još nešto, papir za pečenje okrenite da se olovka ne ocrta na snijeg od bjenjaka! Kad se osuše bit će jako hrskave izvana, a sočne iznutra pa ih ostavite da se potpuno ohlade. Treba ih oprezno skinuti sa papira da ne puknu. Naravno nije problem ukoliko malo popucaju. Dobro je prije mješanja bjelanjke ostaviti na sobnoj temperaturi.

Pripremite lemon curd. Postoji jako puno načina izrade, svaki puta probam neki, ovaj puta prema ovom receptu. Ne zahtjeva kuhanje na pari niti procjeđivanje kroz sito. Ispadne odlično.
Istucite mascarpone te dodajte ovisno o željenom okusu lemon curd. Ja sam stavila prilično puno pa je torta bila prilično kiselkasta, mislim da bi okus većine zadovoljilo da se stavi 1/4 lemon curda na 500g mascarponea.

Istucite šlag sa vanilijom.

Složite tortu tako da oprezno premažete jednu beze koru prvo sa kremom od mascarpone i lemon curda, a potom sa šlagom. Prekrijte sa drugom beze torom.

Ukrasite po želji, ja često poslužim uz prefine karamelizirane bademe koje svi vole grickati.

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Healthy chocolate oatmeal cookies

There was a lot of baking in our house last weekend as we celebrated our sons 4th birthday. We had 65 people coming over so there was a lot of baking and cooking to feed that many people! Last year our son suffered from egg and diary allergy so there was a special eggless cake on a menu. Surprising nobody noticed that cake was “different” or less tasty than the other traditional cake we served grown ups (you know that kids rarely finish eating a whole piece of cake so mummies and daddies usually finish the leftovers).
Conclusion: healthy can be delicious too!

I have a confession to make, this years cake was not healthy but my kid gets to eat cakes birthdays only so it’s not a crime. I found decoration inspiration on Pinterest. I was actually suppose to make fondant dinosaur cake decoration but in lack of time this was great solution! Kit Kat and M&M, fast and nice, do you like it as well?


  

We were suppose to prepare some treats for his kindergarden friends there as well, so I called health consultant to check what can be brought to kids. Some parents bring candies and cookies but she raccomanded dried or fresh fruit in order to learn children better eating habits. That was great to hear because we prerare healthy desserts really often and I like to include my son in preparation. It’s fun to buy groceries together but the main fun starts in kitchen. Measuring, mixing, sticky hands… Ofcourse, kitchen is a mess afterwords but it’s fun and creative for kids so you can handle some extra cleaning!

What are we making for Luca’s kindergarten birthday celebration? Some super tasty cookies and dried fruit energy balls.

Cookies must be:
HEALTHY
DELICOUS
CRUNCHY
RIGHT(BITE)-SIZED
and a little DARK high quality CHOCOLATE will do no harm, it’s a BIRTHDAY party after all isn’t it? (choose diary free version if vegan)

If you are searching for oatmeal cookie recipe that is delicious, healthy, vegan and simple to make your search is over. I tried to write down exact measures because a scale is something I rarely use when cooking.

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“Tasty vegan oatmeal cookies”
-makes 30 cookies-

Dry ingredients
1 cup oatmeal flour (just blend traditional oats into flour)
1/2 cup oatmeal
6 tbs brown sugar*
60g tosted skinless hazelnuts
3 tbs cocoa powder
4 tbs shradded coconut
10 pitted dates (soaked in water for 10 minutes and then drained)
1 tsp baking powder
1/4 tsp fine salt
cinnamon
little bit dark quality chocolate chunks (or grated)

Wet ingredients
6 tbs agave syrup/marple syrup(or honey for non vegan option)
2 tbs coconut butter
4 tbs coconut oil
2tbs oat milk (or any other non diary alternative)
flax egg (1tbs flax seed+2.5tbs water)**

Directions:
1. Preheat the oven, 325F/160C
2. Grind soaked and drained dates into fine paste
3. Wisk all the dry ingredients
4. Stir all the wet ingredients
5. Add the wet mixture on top of the dry mixture and stir well until combined and all of the dry patches of flour are gone.
6.Portion small balls of dough onto the baking sheet and press it down to form a cookie
7. Bake for 13-14 minutes and let it cool for at least 30 minutes in order to become crunchy

*You can omit brown sugar and make your sugar free cookies with Splenda.
**If you’re making flex egg for the first time you should know that you should use grounded flax seed only! Just stir 1tbs flax seed with 2.5bs cold water and let it rest aside for 5 minutes.It makes substitute for about 1 egg.As simple as that. Enjoy your cookies! 


Imali smo burni vikend. Proslava rođendana našeg četvorogodišnjeg slatkiša pretvorila se u mali dvodnevni pir. Kad smo zbrojili koliko nas se skupilo, zaustavili smo se na brojci 65. Kuhinja je bila u punom pogonu, pekle su se torte i kolači, kuhala razna slasna jela. Moraš nahraniti toliko ljudi, zar ne?
Prošle godine smo puhali svječice na jednoj jako ukusnoj torti napravljenoj bez upotrebe jaja. Ne znam da li sam uopće zapisala recept. Tada je naš Luca imao alergijske reakcije na jaja i mliječne proizvode pa sam stalno izmišljala nove recepte za zdrave, uglavnom veganske slastice. Uglavnom, torta je bila na medvjeda prema njegovoj želji, a djeca, tate i mame uopće nisu primjetile da jedu “drugačiju” tortu.
Zaključak: zdrave slastice su jako ukusne!

Ove godine sam napravila Monte tortu (čitaj: dvije torte) prema receptu Suzy Josipović Redžepagić koju sam ukrasila sa Kit Kat keksima i M&M bombonima. Luca je zapravo zaželio fontant tortu na dinosaura, ali sam u nedostatku vremena inspiraciju za ovu jednostavnu dekoraciju pronašla na Pinterestu. Slavljenik zadovoljan, potrudit ću se dogodine udovoljiti bolje njegovim željama. Torta je bomba, nije baš zdrava, ali dijete mi jede tortu samo za rođendane.


 Nakon vikend proslave za prijatelje i obitelj došao je red da se počaste djeca u vrtiću. Teta i nutricionista u vrtiću preporučili su da donesemo suho ili svježe voće kako bi se djeci usadile zdrave prehrambene navike. To je odlična prilika da napravim zdrave zobene keksiće i energetske kuglice od suhog voća! Što je najbolje, mogu u izradu uključiti Lucu koji obožava samnom kuhati. Mješanje i oblikovanje keksa prepustite djeci. O da, ruke će im biti jako ljpljive, a kuhinja prilično neuredna, ali se isplati kad vidiš njihovo zadovoljno lice.

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Volite hrskave čokoladne kekse koji se tope u ustima, ali da pritom budu zdravi? Potraga za savršenim receptom je gotova. Keksi su:

ZDRAVI
UKUSNI
HRSKAVI
TAMAN PRAVE VELIČINE da stanu u usta (mislila sam napraviti nešto manje u obliku kuglica kako se ne bi mrvile prilikom papanja, u našem slučaju je pomagač Luca određivao formu!)
nije problem pokoja mrvica kvalitetne TAMNE ČOKOLADE, ipak je rođendan?!

Potrudila sam se zapisati količine jer je vaga nešto što u kuhinji rijetko koristim.

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“Zdravi zobeni keksi”
-za cca slasnih keksa, za prste polizati-

Suhi sastojci
90g zobenog brašna (zobene pahuljice samljeti dok ne dobijete brašno)
4 žlice zobenih pahuljica
6 žlica smeđeg šećera*
60g tostiranih lješnjaka
3 žlice kakao praha
4 žlice kokos brašna
10 datulja bez koštica (namočite ih u vodi 10 minuta prije miksanja)
1 žličica praška za pecivo
1/4 žličice soli
cimet
malo naribane tamne čokolade

Mokri sastojci
6 žlica agava ili javorovog sirupa (možete staviti med ukoliko niste vegan)
2 žlice kokos mascaca
4 žlice kokos ulja
2 žlice zobenog mlijeka (rižinog, bademovog ili bilo kojeg drugog biljnog mlijeka koje koristite)
lažno jaje od sjemenki lana (1žlica sjemenki lana+2.5 žlica vode)**

Upute:
1. Zagrijati pećnicu na160C
2. U sjeckalici miksati omekšale datulje koje ste prethodno ocjedili iz vode)
3. Promješati sve suhe sastojke
4. Promješati sve mokre sastojke
5. Dodati mokre u suhe sastojke te mješati sve dok ne nestane tragova brašna, struktura će biti pomalo mrvičasta, ali se može lijepo oblikovati
6.Oblikovati kekse te staviti na pleh obložen papirom za pečenje
7. Peći 13-14 minuta te ohladiti potom barem 30 minuta kako bi postali hrskavi

Da, toliko jednostavno. Uživajte!

*Keksi mogu biti bez šećera ukoliko stavite Splendu
**Ukoliko prvi puta radite lažno jaje od sjemenki lana recept je sljedeći: 1 žlicu lanenih sjemenki pomješajte sa 2.5 žlica hladne vode te stavite sa strane nekih 5 minuta. Oprez: sjemenke lana moraju biti mljevene. Ukoliko niste kupili već samljevene najlakše ćete ih samljeti u mlincu za kavu. Probala sam jednom u mužaru i sjeckalici, nemoguća misija!