Method Sift the flour, stir in, salt, vanilla-sugar and sugar, then rub in the butter and knead to a smooth consistency with the egg and water. Place dough in a plastic bag in the refrigerator for 1 hour. Roll out the dough on a well-floured work surface to 3-4 mm thick. Place dough in bottom of a 9 inch spring form pan, pressing it up the sides to the top. Beat the butter with the sugar until pale and foamy. Add the eggs, corn starch and lemon zest and beat well, then add the heavy cream and beat again. Pour the filling into the crust shell, cover it high with foil. Bake in preheated 160°C degree oven for 50 to 60 minutes until well risen and golden. Keep cheesecake stored in the refrigerator, covered.
In a food processor, pulse Oreo cookies until fine crumbs form. Add melted butter, and stir to combine. Press rumb mixture into bottom and side up of a loose bottom art/quiche form. Using an electric mixer beat the cream cheese, mascarpone and heavy cream in a large bowl until smooth. Beat in the sugar and lemon zest at the end. Pour the filling into the crust, smooth the top with a rubber spatula. Refrigerate until firm, 3-4 hours. Dust it with cocoa powder and top it with fresh fruit.
One of our favorite cheescake from The Spoon | Volume 3. If you have an iPad, don’t miss it. Download from the Apple App Store
Preheat oven to 1600C (fan forced). Grease and line a 300 × 200 mm bake form. Sift flour, baking powder and cocoa in a bowl, add in sugar and mix to combine. Place the beetroot puree in the food processor, add eggs, oil and vanilla extract, blend until smooth. Mix the beetroot puree with the dry ingredients. Pour into the cake tin and bake for 50–60 min or until a skewer comes out clean. Serve with white chocolate ganache.
We have a stunning desktop calendar for you this month. Calendar of the month December 2012.
[note_box]You can download the calendar from the Goodies menu.[/note_box]
We are about to start working on the Winter issue, but before that, I had to go on a short holiday in Italy to recharge my batteries. Como was beautiful as always. I highly recommend to order pizza in any of the restaurants, because it is the best I ever had. I prefer Margeritha, nothing fancy, but they make it so good that it tastes better than a seven course meal. This time I also visited the city of Novara on a market day. It was fun walking between the stands, sniffing cheese, nibbling a piece of ham and just listening to the crowed. I am back, full with energy and ready to get back to work. I can promise you now, that the Winter issue will be breathtaking.
Isabella is probably the youngest and cutest fan of The Spoon. She mostly enjoys the animated photos and the beautiful music on the cover. She could watch it over and over and over again with a happy grin on her face.
We declare today as official Spoon Day, celebrating the first week of the release of The Spoon | Volume 1. Join us, grab a fork… or a spoon and take a bite from the lovely Esterhazy cake. Recipe is adapted from Nigella Lawson.
- 12 eggs
- 500 g sugar
- 500 g baked hazelnuts
- 5 tablespoons of flour
- 300 g butter
- 2 tablespoons of apricot jam
- 250 g fine white sugar
- lemon juice
- 50 g dark chocolate
- Separate egg whites and yolks. Beat stiffly 12 egg whites while gradually adding 250g of sugar. When finished turn the mixer at very low and add 5 tablespoons of flour and 250g of grounded hazelnuts(the secret is to bake the hazelnuts in the oven even if you buy them baked for the smell of the torta comes from them, bake at 180 degrees in the oven for a couple of minutes or until the faint smell of hazelnuts fills the kitchen or when they start turning dark brown)
- Peel away as much as you can blackened part cut out 5 round papers from the baking paper.
- Turn the oven to 160 degrees and then spread one fifth of the egg white shaum on the paper, put the paper in a tin pan-the same size as the round paper (approximately 5-6 tablespoons) and bake for 14 minutes.
- In between baking the layers always put the shaum in the refrigerator. Repeat 4 times. Put them on the even surface without removing the baking paper once they have baked.
- For the filling: Mix 12 egg yolks and 250g of sugar with the mixer 1 minute and then put the pan that you have mixed in in another one larger filled with boiling water (steam cooking) and on medium heat constantly stir for about 15 minutes.
- Let cool and then add 300g of softened butter and 170g grounded hazelnuts. Take 2 tablespoons of this cream and save for later.
- On the plate where the torta will be served removing first the baking paper put the first layer and then spread one forth of the filling,layer…filling…layer.. filling..layer..filling.. layer The last layer should be set with the even side up.
- Bring 2 tablespoons of jam to a boil with one teaspoon of water. Spread the apricot jam across the top of the torta (this prevents the icing from melting into the cake)
- Put the torta in the freezer for 10 minutes and during that time mix by hand 250g of fine white sugar (grounded) tablespoon of lemon juice, tablespoon of oil and a teaspoon of butter while gradually adding drop by drop hot water.
- Stir constantly until you get a smooth shiny white icing. You may add more lemon juice or oil. Remove the torta from the freezer spread the icing on top.
- Melt the chocolate (steam melt) with a teaspoon of oil and pur into a small plastic bag (10x10cm) cut a very small opening and decorate the top of the torta with straight lines 3 cm apart. With a toothpick go across the lines in the other direction making the “brackets”
- The rest of the hazelnuts- 80g ground just a bit leaving the big chunky peaces. The two tablespoons of filling you left behind spread on the side of the cake and with hands glue the hazelnuts. That is it!
The extended version of the magazine is packed with beautiful pictures and recipes. One of the section is dedicated to sweet potato. Some of the photos did not make it into the magazine, those you can view in our sweet potato gallery right now. Enjoy.