From the garden

Strawberries' birthday cake

For fruitslovers, I propose this gluten-free cake, without milk, nor eggs. It is fresh and light perfect for hot seasons.

If you want you can use the base of this cake, the Bavarian cream with strawberry, in different kind of molds to give the shape you wish as on the photo below. I used the same recipe but the cake below seems to be really different even if it's exactly the same.

 

On this photo, the cakes of bottom and the top are the same. You can mold this Bavarian according to your creativity and according to the tools you have in your kitchen. You can serve it with or without fresh fruits, it's up to you.

Small complementary precisions :

1. If you are vegan, use agar-agar instead of  gelatin. The dosage and the process differ. It will be necessary to you to bring to boil the agar-agar in the syrup of sugar 2 minutes.  Normally 1 g of agar-agar equals to 8 g of gelatin.
2. Know that you can use real juice of pink grapefruit. In this case, press at least 120 ml of juice.
3. You can use some syrup of passion fruits instead of the syrup of pink grapefruit.
4. You can use some vegetal cream to whip like Whiptop from TNUVA (not organic) or SCHLAGFIX (organic) as a replacement to the coconut cream

Tatin tart with quinces

The season of quinces do not last a long time. We have to take advantage of it.

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Personally, I love the smell and the taste of these fruits which really sign the autumnal season. The Tatin tart with quinces is one of our favorite desserts. In general, it lasts no leftovers, even not a crumb.

Originaly, the Tatin tart is cooked with apples. This reversed tart with caramelized apples was created during the 19th century by the sisters Tatin, Stéphanie and Caroline. It was by random that this delicious dessert was made up when one of the sister forgot her apples tart in the oven and had the idea to reverse it. It was a lucky yummy mistake !
— Story of the Tatin tart

 

Of course, my recipe is 100 % glutenfree , 100 % milkfree but 99, xx % lactosefree.

I explain : this recipe contains Ghee. If you can eat butter which contains only 0,06 % of lactose according to my knowledge, use it instead of Ghee. Number of intolerant with lactose can bear butter very well. For my part, I prefer making my ghee because I bear it really much better than butter. What is Ghee ? Ghee is butter clarified and carefully filtered to eliminate the maximum of casein and of lactose. Purpose is to keep only the fatty substance, the lipid of butter. So when you transform butter in Ghee, at the end, there is almost no more lactose.

In case of allergy really important absolutely not allowing you to use butter or Ghee, make the caramel with a little bit of peanut oil. 

If this recipe attracts you, if you want to fill your kitchen with perfumes of cooked quinces and caramel, Come one Baby. Let' s go! 

Cake with chards (the green part)

Today, I offer you the recipe of a cake cooked with the green part of chards.

This recipe is without gluten nor milk and allow you to use all parts of your chards. It’s really a delicious manner to eat these leaves.

The success of this cake comes mostly from the taste of apples. So it’s really important to choose an apple variety which keeps well its taste after being cooked
— The key of success

In spite of the fact that we are at the end of September, there are still chards in the garden. That is why I go ahead to classify this dessert in Sweet fall. But most of the time, I make this cake in spring during the full season of chards. Remember it, it’s also a good cake for spring when the harvest of chards is really more huge. 

This cake is really something to discover.  I think, it is delightful. It’s better to eat it warm and the day you cook it.

If you are interesting in cooking this cake watch the video just below.