ORANGE QUATRE-QUART

INGREDIENTS

• 3 eggs (separated)

• 250 g sugar (+100 g for syrup)

• 250 g butter

• 250 g flour

• 1 orange, rind grated & juiced

PREPARATION

Grease cake form and preheat oven on 180/200°C

Using an electric mixer, beat egg whites into firm picks. Reserve egg whites in the fridge.

Now, beat sugar and butter until it turns into a light foamy consistency. Add egg yolks one by one and keep beating until it turns light and foamy again. Stop mixer.

Using a wooden spoon, stir in flour. Finish by adding grated orange rind.

Add ¼ of the egg whites. Once incorporated, add all the rest.

Pour mixture into cake form and bake for 40 to 45 min.

Orange syrup (optional)

In a small sauce pan, heat up orange juice and sugar. Stir to dissolve sugar.

When "Quatre-Quart" is still warm, damp it with syrup. Serve cold.

It's a great cake for breakfast... it's even better at tea time.

Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com

CHOCOLATE SHORTBREAD SPIRALS

INGREDIENTS makes 30

Vanilla shortbread- 160g soft unsalted butter
- 80g caster sugar
- ½ Vanilla bean, seeded
- 150g plain flour, sifted
- 80g ground rice

Chocolate shortbread
- 165g soft unsalted butter
- 10g caster sugar
- 150g plain flour, sifted
- 60g ground rice
- 40g cocoa, sifted        

 

 

 

PREPARATION

 

Preheat oven in 170°C. Line trays with baking paper.
Use an electric beater to beat the butter, sugar and vanilla in a bowl until light and fluffy. Gradually add flour and ground rice, beating on low speed until almost combined. Use your hands to bring the dough together in the bowl. Place between 2 sheets of baking paper, roll out to form a 25 x 30 rectangle and set aside.
For chocolate shortbread using an electric beater, beat butter and sugar in a bowl until light and fluffy. Gradually add flour, ground rice and cocoa beating on low speed until almost combined. Use your hands to bring the dough together in the bowl. Place between 2 sheets of baking paper, roll out to form a 25 x 30 rectangle and set aside.
Gently place chocolate dough on top of vanilla dough. Roll up firmly to form a log and refrigerate for 30 minutes. Cut into 1 cm thick slices, transfer into prepared baking trays. Bake for 40 minutes,swapping trays from top to bottom after 20 minutes, or until pale golden and firm. stand biscuits on tray for 5 minutes before transfering to wire rack to cool completely.

Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com

 

ALMOND TUILES

INGREDIENTS makes 3 dozens
- 2 egg whites
- 1 egg yolk
- 100g sugar
- 50g flour
- 50g butter
- 40g shaved almonds, grinded
+ 10g for decoration

PREPARATION

Preheat oven in 190°C
Line a baking tray with baking paper.
Beat firmly egg whites with sugar.
Delicately add in flour and butter, and then the grinded almonds.
Using a teaspoon put little amounts of batter on your tray and spread to the size and shape you want.
Sprinkle a few silver almonds for decoration.
Bake the Tuiles for 5 minutes or until they are lightly brown.
Working quickly, lift the Tuiles off the tray and press over the outside of the tray to bend, then allow to cool for 30 seconds until hardened.
Enjoy it for tea or use it as a decorating element for desserts!

Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com

 

SWEET LAYERS

Ingredients
- 1 pack plain tea biscuits, crumbed
- 500 ml thickened cream
- 1 tin of condensed milk
- 2 gelatin sheets
- 6 eggs, separated
- 2 Tsp. icing sugar

Preparation

Beat egg whites until stiff and reserve.

Over a small saucepan with simmering water, beat egg yolks and condensed milk until thickened. Let cool slightly and then add the gelatin sheets (after wetting them in cold water). Add egg whites to preparation. Reserve.

Beat cream with icing sugar, until it has Chantilly (whipped cream) consistency.

In a glass bowl, have alternating layers of cream, condensed milk, and biscuits. Finish with a layer of biscuits. Leave in the fridge for 1 hour before serving.

Like me on Facebook Chez Marie Clement, call me 04 10 733 278 or mlfc78@gmail.com