Lemoncurd Cake

As a reminder that easter is still happening even though the world is going to shit - here is a recipe for probably the tastiest cake I have ever made - Genoise sponge filled with a vanilla patisserie cream and lemon curd.

Since i came back from London me and my family have isolated ourselves up in our house in Dalarna. I am currently spending the days trying not to have a breakdown from worrying thoughts or stressing too much about the future. Something that has helped distracting me from those thoughts is baking. Only worrying about overcooking a pastry cream or splitting a ganache has become therapy for! my! soul! Therefor - expect lots of future updates with new recipes and Le Cordon Bleu remakes.

This Lemon curd Cake is a mashup of Le Cordon Bleu basics - patisserie cream, lemon curd and genoise sponge. Being creamy, sweet and fluffy it definitely ticks all criteria for the perfect cake to present on the Easter table.

Sponge cake recipe:

200 g egg (4)

200 g caster sugar

60 g plain flour

80 g cornflour

How to make it:

1. Heat the oven to 175° C

2. Mix eggs and sugar on a free standing mixer till it reaches a fluffy consistency and a white color

3. Sieve and mix cornflour and flour together

4. Fold the flour mix into the egg mix in 3 conclusions

5. Pour the batter into a tin and bake for 30 minutes.

Lemon curd:

100 ml lemon juice

150 g caster sugar

30 g egg yolks

150 g whole eggs

170 g butter

How to make it:

1. Heat lemon juice and let it simmer

2. Cream sugar and egg yolks together

3. Temper parts of egg mix with the lemon juice and pour it all back in to the lemon juce

4. Bring to a boil and when it starts to thicken ad the butter

5. Pour on a tray to cool down and store in room temperature

Patisserie cream:

300 g whole milk

90 g egg yolks

20 g flour

20 g cornflour

50 g sugar

10 g vanilla paste



How to make it:

1. Heat the whole milk together with 1/3 of the sugar to prevent it from burning and bring the milk to a simmer

2. Blanch the egg yolks and the 2/3 of sugar together with the vanilla paste

3. Ad sieved cornflour and flour to the egg mixture

4. Temper the egg mixture with 1/3 of the milk, mix together and pour it all back into the milk pan

5. Stir and bring to a boil

6. Pour on a tray and let it cool in room temperature, knock back right before use.

Italian meringue:

180 g caster sugar

60 ml water

90 g egg white

How to make it:

1. Cook caster sugar and water to soft ball stage 116-122° C

2. Foam egg whites and ad the cooked sugar syrup and continue foaming till stiff peak

...

Definitely a cake to cure all those sweet cravings this easter. Or during a pandemic. Or anytime you crave a cake. Cause eating slices of cake is definitely the right way to go if a happy life is the goal - and anyone saying something else can rethink their priorities. Happy baking!

Soda Bread and White Bread rolls

Bread! Yum! I do not think I've ever been this excited for a practical at Le Cordon Bleu. I love bread and being a student I am more than interested in baking anything that will help me hold my budget. Therefore, this lecture was magical - inspiring, therapeutic (yup kneading that dough for 10 minutes was fun) and I walked away with 16 bread rolls and two delicious soda bread.

Look at that perfection!

So craving these? Here is the recipe:

White bread rolls 16x:

500 gram strong flour

30 gram butter

10 gram salt

20 gram yeast

300 ml water

20 gram sugar

Decoration

poppy seeds

sesame seeds

caraway seeds

How to make it:

1. Stir warm water and yeast in a bowl

2. Stir flour, sugar and salt with a scraper in a large separate bowl

3. Ad water and yeast mixture to flour mic and combine using a scraper and your hands

4. Knead the dough on the table for 10 minutes till gluten is developed

5. Proof the dough in a bowl covered with cling film for 15 minutes

6. Kock back the dough and go let it proof again for another 15 minutes

7. Portion the dough in small 50 gram pieces

8. Let the doughs rest under a cloth while shaping them one on one

9. Proof the shaped buns for 20 minutes before going in to the oven at 190 C for 9-11 minutes

Soda bread:

60 gram butter

200 gram wholemeal flour

165 gram soft flour

7 gram bicarbonate

7 gram cream of tartar (or baking powder) 10 gram salt

70 gram honey

320 ml buttermilk

90 gram rolled oats

How to make it:

1. Sift white flour, salt, bicarbonate, cream of tartar in a large bowl

2. Ad wholemeal flower and stir using a scraper

3. Ad chunks of butter into flower mix using the rub in method with your fingertips

4. Ad honey, oats and buttermilk and combine the dough using a scraper

5. Place the dough on your table and divide it in two separate doughs

6. Roll both of them in oats and set aside on a tray for 5 minutes

7. Cut a cross through each dough and bake in oven at 170 C for 15 minutes.

Yum! This soda bread is something extra. So delicious and easy to make.

Happy baking!

/Amanda

Carrot and date bread

YUM! This recipe has been my priority and weekly task since moving to London. I am a huge fan of baking anything sweet but bread - that is a new chapter. Moving to London and most of all doing all of my grocery shopping alone had me rethink on what I really need and what I can make myself.

If you need another easy made bread to crave in your life, this is it! Toast it and spread some crunchy peanut butter on top and you are good to go!

Bread dough recipe: (for fruit and carrots, adjust the amount to whatever flavour and texture you desire).

2 large carrots

Chopped up dates

Mixed dried fruit - raisins, orange peel, lemon peel,

5 dl water

3 tablespoons oil

2 teaspoons salt

1 package dried yeast

6 dl whole flour

7 dl white bread flour

How to make it:

1. Peel your carrots and grate them

2. Pour lukewarm water in to a bowl and mix with the oil, dried yeast and salt

3. Ad the grated carrots and the dried fruits

4. Ad the flour gradually and work it in to the dough

5. Knead the dough for 5 minuts if you are using a cooking assistance, or 10 minutes if you are working by hand.

6. Place a clean towel over the dough and let it ferment for 40 minutes.

7. Once the dough har fermented enough, divide it in to 12 smaller buns and place them on a tray. Preheat the oven at 200° C. Let the dough bund ferment again for 20 minutes.

8. Once the dough is finished sprinkle some water and seeds on top for some extra crunch and bake in oven for 30-35 minutes.

MMmmmmm!

Thats it! The perfect breakfast option or as a snack!

Have fun baking!