Biscuits, candies, cakes, pies, cakes – regardless of shape and recipe, sweets bring joy and delight. Find out in this article how you can get two delicious sweet dishes, with an elegant look, special taste and a medium degree of difficulty of the steps to follow.
Although it is not good to exaggerate with their consumption, sweets are a welcome caress for the taste buds in moments of relaxation, spent with family or friends. Not missing from a weekend or holiday menu, these recipes often test the skill of the cook, whether it is a new dish or something more pretentious. Here are some sweets that will delight both your taste and your eyes.
White chocolate and blueberry cake
Have you ever wanted to be able to put on the table a cake that will impress with an elegant and sophisticated look, and a sensational taste? The variant with white chocolate and blueberries is one of the options that can fulfill this dream.
Because, of the components, the white chocolate cream has the longest waiting time, you have to take care of it first, and you can even prepare it the day before. As ingredients, you need 335g white chocolate, 165ml sweet cream, a pinch of salt and 500g mascarpone.
Break the chocolate into small pieces, put the cream in a saucepan over medium heat and when it starts to make small bubbles on the edge, remove from the heat and add the chocolate. Stir a little, then let the chocolate melt in hot cream for about 4 minutes. Use a towel to homogenize the mixture, leave to cool to room temperature, cover with plastic wrap and refrigerate for at least 3-4 hours. Remove from the fridge, add the mascarpone and mix for 1-2 minutes, then refrigerate again until you need it.
Then comes the blueberry puree, for which you need 200g fresh or frozen fruit, 50g sugar, juice and grated peel of a lemon. Also known as coulis, this puree is very easy to prepare. Put all the ingredients in a large enough pot, crush the fruit with a spoon to leave the juice, then put everything on low heat and let it boil for 5 minutes.
After the composition has cooled, use the blender to crush the mixture obtained, which now resembles a slightly thinner jam. If you do not want to have seeds in the puree, it is good to pass everything through a strainer.
From this puree, you will use 100g for the dough. Also for the dough you need 8 egg whites, 100g sugar, 120g flour, 100g yogurt, 1 sachet of vanilla sugar and a pinch of salt. Use the mixer to beat the egg whites with the salt powder in a large container, then add the vanilla sugar and continue mixing, until the composition turns into a hard and shiny foam.
In a bowl, combine the blueberry puree with the yogurt until smooth, then add the egg whites and flour, using a spatula to even out the composition. Preheat the oven to 180 o C, put the dough in shapes so that you get as many layers as you want, and bake for 12 minutes.
Because everything is ready, it's time to assemble it. Spread the cream generously on each of the countertops and don't forget to leave enough to cover the surface.
Fondant candies with walnuts
Did I get your attention? Although much smaller and simpler than a cake, these candies are truly delicious and can be served with sophisticated drinks. Here's how to get them.
First the list of ingredients. For this preparation you must have in the house: 700g fondant, 125g ground walnut, 1 pinch of salt, 100g powdered milk without added sweeteners. To get homemade fondant you need 500g caster sugar, 150ml water, 150g liquid glucose or tablet and 1 sachet of vanilla sugar.
Because it is important to respect the exact quantities, we recommend that you use a kitchen scale to measure the 500g of sugar plus 150ml of water that you put in a metal pan, over medium heat. When the mixture becomes syrup, add liquid glucose (if you bought the tablet, put it in the pot from the beginning, along with the sugar). Be careful not to boil the syrup too much and use the jam test to see if it is ready (the syrup should stretch like a thread). Let it cool to 40 o C and then mix it until you get a white and creamy paste.
Mix, in a bowl, the walnut kernel given through the machine and the powdered milk, until the composition is homogeneous and no longer lumps. Then add 250g of the amount of fondant, vanilla sugar and salt powder and mix.
To form the candies, use pieces of composition up to 12 – 13g, so that they are neither too big nor too small. Form round balls and place them in a tray or on a tray covered with baking paper. When applying the glaze, you need a grille that allows the excess to drain, under which you can also put baking paper, plastic foil or foil.
If the fondant has hardened in the meantime, melt it in a container, in a steam bath, on top of a pot in which you boiled water. The texture you need is thick cream. If the fondant does not thin out enough, add a teaspoon of water.
Use two forks to grab each candy and dip it in the melted fondant, then place them on the wire rack to dry. If the first layer of fondant is too thin, after it solidifies, you can pass the candies once more through the icing.
You can also divide the icing into several containers and use food coloring or cocoa to get candies with different appearance. Careful! The candies are not kept in the refrigerator, because they soften. You can best keep them in a plastic or metal box, in the pantry or in any dry space.