Luisa Morón, from Cocinando con mi carmela , has prepared a quick and easy recipe to make in a Le Creuset cocotte , for all of us who want to get the most out of this utensil that we love so much. Do you dare to try it?
Since I have the cocotte at home, I make all my stews in it. There is nothing like a stew made little by little, like in the old days. I understand that we have less time now, but it's no different. Lately I had been meaning to cook a sponge cake in a cocotte , why not try it? I had also seen several recipes on the internet. I got to work and here it is. Sponge cake, as we call it in Spain, is a type of dough that we use in baking to make fluffy cakes and pastries. The basic ingredients are flour, eggs and sugar. We can find many variations. In this case, I suggest a sponge cake with a light chocolate flavour. If you like it a lot, adding more cocoa is enough.
Ingredients
- 4 eggs
- 275gr of sugar
- 100ml whole milk
- 275gr sunflower oil
- 325gr of pastry flour
- 1 envelope of yeast
- 2 teaspoons cocoa powder, for color and flavor
Preparation
- In a food processor, beat the eggs with the sugar until they increase in volume and become fluffy.
- Meanwhile, mix the flour with the yeast and sift. Set aside. Add the milk, continue beating and the oil in a thin stream.
- Add the reserved flour to the previous mixture. Beat this mixture at high speed for about 3-4 minutes. Once the mixture is ready, cover it and leave it in the refrigerator for an hour.
- Preheat the oven to 200º and place the cocotte inside with a lid. When the oven is hot, remove the cocotte using some cloths or gloves. Line the base with baking paper or paint the base and walls with butter.
- We add our dough. We put the cocotte in the oven. We bake for the first 15 minutes at 200º, once this time has passed we bake at 185º for about 35-45 minutes depending on the oven.
- Remove the coccotte from the oven, remove the lid and let it cool before unmolding it. When it is cold, let it cool on a rack and it is ready for breakfast or a snack.
Comments
Rosa said:
Para la receta de bizcocho la cocotte esta tapada toda la coccion dentro del horno??
Francia said:
Yo estoy feliz con mi nueva cocotte. En el punto 4, pregunto: no sería más fácil al poner la cocote a calentar, previamente haber puesto el papel y la mantequilla? Así evitamos quemarnos. Por otro lado, la masa k está en el frigo si está fría y la cocotte caliente, sería esto un problema? Gracias.
Toñi said:
Me han regalado la Cocotte, se puede hacer pan y bizcochos sin necesidad de utilizar horno??
maite said:
Que tamaño tiene la coccotte yo tengo una ovalada de 31 cm
Claudia said:
Hola Rocío, hay quien lo hace siempre con papel vegetal en la cocotte, pero no hace falta. Si el bizcocho está bien hecho y has untado con mantequilla y espolvoreado harina, el bizcocho te saldrá perfectamente. Saludos!
Claudia said:
Hola Nandi, pon la cocotte en el horno con la tapa mejor :) Saludos!
Claudia said:
Gracias, Patricia! Lamento que no podemos aportar también la traducción. Saludos!
Claudia said:
Hola Teresa, me apunto a ese desayuno! :)
Rocío said:
¿No es necesario papel vegetal para desmoldar bien?
Nandi said:
El cocote se mete en el horno tapado con su tapadera o sin ella?
Gracias
Patricia said:
Todas las recetas que he probado son excelentes, lastima que no vienen en ingles.
teresa said:
Me comeria un buen trozo con un vaso de leche,que pinta.