Claudia&Julia's blog
Forest fruit and peach cake
What more appetizing than enjoying seasonal fruits with a delicious cake? Today Eva, author of Bake-Street, brings us a proposal that will encourage you to go out and look for wild fruits and peaches to prepare it. Why yes, this cake is as delicious as it looks!
Arcobaleno rustic cake
Beatriz, the author of the blog To Be Gourmet, makes our mouths water with a cake that you will enjoy both hot and served cold. He has followed one of the recipes found in a book known to all lovers of Italian cuisine, La Cuchara de Plata. Enjoy this delicious cake!
Almond cake with homemade jam
Making homemade jam is within everyone's reach. Those of you who have already made it know it well, and those of you who haven't tried it, I certainly encourage you to do so, because there is no jam more delicious than the one you make yourself with the fruit you like the most! You will be surprised how easy it is to do it.
Angel food cake or egg white cake
One of the most classic bundt pans is the Angel Bundt pan from Nordic Ware. It is a mold that is very popular because, being a round, smooth and tall mold, it gives a lot of play and allows for a multitude of recipes and combinations.
Hummingbird Bundt Cake
The author of Pemberley Cup&Cakes , our collaborator Rosa, invites us today to prepare a cake with a summer touch in the form of a bundt cake. Do not miss this pastry classic!
Angel Food Cake, ideal recipe for the Angel bundt
The Angel Bundt mold from Nordic Ware is a mold that is very popular because, being a round, smooth and tall mold, it gives a lot of play and allows for a multitude of recipes and combinations. It is one of the classics as far as bundts are concerned.
Fluffy village muffins, in the Le Creuset mold
Rosa Ardá, whom many of you know from her blog Velocidad Cuchara , has left me enchanted with the delicious, fluffy and irresistible cupcakes that she has prepared. Some of you will think that making cupcakes is simple. I would say that it is not complicated, but taking that point that makes them deliciously rich to the eye and to the palate has its what!
Puff pastry cake with chocolate cream and red berries
For those of us who like contrasts, we know that the acid flavor of red fruits together with the sweetness of chocolate is an excellent combination. If we put it on a puff pastry base, we will obtain a finger-licking cake. This recipe is the one presented by Carmen, from Yerbabuena in the kitchen, in the post that you will find on her blog.
Chocolate and zucchini naked cake with cherries
We talked a few weeks ago about naked cake (if you missed it, be sure to check out the post in which I talked about the return to traditional cake). Then Rosa, author of Pemberley Cup&Cakes, showed us an example of it, a red fruit cake that we loved. In view of the great acceptance, today he brings us another naked cake, which only with its appearance I would bet that you will love it.
Bakewell cake presented at the Birkmann stand
Virginia, author of Sweet&Sour, offers us on her blog a delicious recipe that you will undoubtedly like: the famous "bakewell cake", a cake that is characterized by having a shortcrust pastry base and a layer of jam -which she has made from strawberries , but it can be any other that tends to acid-, and has a coating of almonds on top.
Mini lemon chiffon cakes
Chiffon cakes are a type of cake typical of American baking. Normally, they are usually prepared in an aluminum mold with a central hole and which was invented precisely for this type of cake. This is the famous mold to prepare Angel Food cake and you can find it here .
Shortbread cookies with Nordic Ware stamps
Today Beatriz, author of To Be Gourmet , brings us a small temptation in the form of a cookie, perfect to accompany coffee, have a mid-morning snack... or satisfy a craving!
