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Nespresso Coffee Ystervarkies
Method: - for Cake: • Preheat the oven to 180°C. Line the bottom of a square cake tin 22x22cm with baking paper. Spray with non-stick food spray. • Place the butter in the mixing bowl of an electric beater fitted with the flat beater. Add the sugar gradually and beat until light and fluffy. Add one egg at a time and beat until well blended. • Sieve the flour, baking powder and salt in a separate bowl. Add the flour and milk to the butter mixture and mix well. Spoon into the prepared tin and put in the oven. Bake for 30 - 40 min, test to make sure cake is cooked. • Take out of the oven and let it cool for 5min in the tin before turning it out. Let it cool completely before cutting it into the desired portions.
Ingredients: - for Chocolate Coffee Sauce: • 60ml cocoa • 375ml Nespresso Ispirazione Venezia coffee (3x capsules brewed as Lungo and 1x capsule brewed as Espresso) (if you don’t have Nespresso, a good strong coffee will do the trick as well.) • 600g (750ml) sugar • 15ml butter • 500g desiccated coconut Method: - for Chocolate Coffee Sauce: • Place the cocoa, coffee, sugar and butter in a saucepan. Bring to a boil and let it simmer for 2min. • Cut the cake level on top and cut off the sides. The reason for this step is to ensure the sauce penetrates the cake. • Cut into the desired portions (usually a member of the cube cube family). Submerge two or three blocks at a time in the sauce, making sure it is well covered. Take them out and roll them in the coconut. Repeat with the rest. • Keep your ystervarkies in an airtight container.
Krediet: www.janhendrikblog.com
Ingredients: - for Cake: • 230g (250ml) butter, at room temperature • 250g (310ml) sugar • 3 large eggs • 420g (750ml) cake flour • 10ml baking powder • pinch of salt • 250ml milk
Bazaar Pancakes ancakes ancakes Delicious!!
Ingredients: - for Pancakes: • 480g (860ml) cake flour • 20ml baking powder • 3ml salt • 4 eggs • 500ml milk • 500ml cold water • 30ml lemon juice • 50ml canola oil
Ingredients: - for or Cinnamon Sugar: • 200g (250ml) sugar • 15ml ground cinnamon Method: - for Cinnamon Sugar & Pancakes: • Mix the sugar and cinnamon in a small bowl. • Heat a 24cm non-stick crêpe pan. Ladle the batter into the pan, swivelling it until the batter covers the surface of the pan. Let it cook for about 1min and carefully turn the pancake over. Let it cook for another minute. • Place the pancake on the warm plate, sprinkle with cinnamon sugar and cover with a lid. Repeat with the rest of the batter. • Serve the pancakes warm with fresh lemon wedges.
Krediet: www.janhendrikblog.com
Method: - for Pancakes: • Sieve the cake flour, baking powder and the salt together into a mixing bowl. • Beat the eggs, milk, water, lemon juice and oil in another mixing bowl until well blended. • Make a well in the centre of the dry ingredients. Pour in the egg mixture and beat well with a balloon whisk. Make sure there are no lumps. • Cover the bowl with clean kitchen towel and let the batter rest for 30min. • Bring a large saucepan with water to a boil, then lower the heat until it simmers and place a large plate over it. Have a lid ready to cover the pancakes - this will keep your pancakes warm while you are making the rest.
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