LEMON CAKE - Sara Vega & Adrián Oliva

LEMON CAKE

INGREDIENTS:

- “Sobaos” (all what you need, depend of the recipient)

- A packet of lemon jelly (85gr)

- A bottle of evaporated milk (Ideal, 525gr)

- A glass of water

- Two tablespoons of sugar

- Lemon juice (one lemon and a half or two)

- Caramel

PREPARATION:

First, prepare the lemon juice sqeezing the lemons. 

  

First, beat the evaporated milk in a bowl until creamy.

Then, in a saucepan empty the glass of water and heat until it starts to boil. Once it starts to boil, aside the saucepan and add the packet of lemon jelly and the lemon juice.

Stir well and add it to the evaporated and beaten milk. Sitr all: it must be all mixed.

Finally, put a bit of caramel in the recipient where you will put the mixture and extend it.

Put the mixture in the recipient and over it, put the “sobaos”, forming the basis of the cake. If you need because the "sobaos" are too big, cut them in half.

Place it in the fridge and next day unmold and decorate it. And… Start to eat!

Of course... Don't forget to wash all utensils you use!

Good eating!

By Sara Vega Casero & Adrián Oliva Martín

DOUGHNUTS BY BEATRIZ

Ingredients

200 grammes of sugar
500 grammes of flour
50 grammes of anisette
100 grammes of sunflower oil
3 eggs
An envelope of leavening
A pinch of salt

Preparation 

First, we stirn the eggs on a bowl, we pour the suggar and we continue stirning. Then we pour the oil and we continue mixing the ingredients. After we pour the anisette and we add a pinch of salt. We continue stirning. Following we add the leavening and mix all. After that, we must add the flour, little by little (if you need more, you can add some extra flour), and mix it until we get a dough.

When we have got the the dough, we have to do the shape of the doughnut.

Then, we have to fry them.

If you want, you can put near a bowl with kitchen paper to absorb the oil grease.

After that, batter the doughnuts in sugar, and then YOU'LL CAN ENJOY YOUR DOUGHNUTS!!

Cookies stuffed with Nocilla and Nutella

Daniel & Inmaculada- Cookies stuffed with Nocilla and Nutella

Ingredients:
-260 grams of flour
-110 grams of butter
-350 grams of brown sugar
-55 grams of Nesquik or Colacao (Nesquik can be dissolved better)
-2 eggs
-A pinch of salt
-1/2 teaspoon of bicarbonate
-100 grams of chocolate chips
-Nutella or Nocilla

Preparation:

First we put in a bowl the brown sugar, Nesquik, the eggs, the salt, and the butter. Then  we must mix them whit the before mixture and then melt down in the microwave while 10 minutes. After that include the bicarbonate, the flour and the chocolate chips. Heat the oven at 180ºC and put our bowl there at 8-12 minutes. Finally remove from oven cookies and... ENJOY YOUR COOKIES STUFFED WITH NOCILLA AND NUTELLA! :)

Raquel & Alberto - Tiramisu

Ingredients

Tiramisu cream

–        200 g strong coffee

–        50 g rum

–        400 g mascarpone cheese

–        200 g whipping cream

–        3 eggs, separated

–        100 g + 1 tablespoon granulated white sugar

–        A few drops of vanilla extract

–        A pinch of salt

–        Cocoa powder

Ladyfinger sponge cake

–        3 eggs, separated

–        90 g cake flour

–        75 g granulated white sugar

–        A pinch of salt

Preparation

Ladyfinger sponge cake

      1)            Preheat oven to 180 degrees C and place the rack in the center of the oven.

      2)            Whip the egg whites with a pinch of salt, using a hand mixer, until stiff peaks form. In the middle of the whipping, beat in gradually the sugar. To make sure stiff peaks are formed, turn the bowl over and if they are formed, the whites mustn’t move.

      3)            Whisk the egg yolks and beat into the meringue, using a spatula.

      4)            Sift and beat in gradually the flour, with a spatula too.

      5)            Place baking paper in a baking rack (30 x 40 cm) and then put there the dough, extending it.

      6)            Bake for about 12 minutes, and then let the cake cool in a wire rack.

Tiramisu cream

      1)            Stir in the rum to the cooled coffee.

      2)            Whip the mascarpone cheese and the cream in a large bowl, using a hand mixer, until it becomes hard. Set aside in the fridge.

      3)            In a heatproof bowl, whisk the egg yolks, 100 g of sugar and the vanilla extract and place it into a saucepan of simmering water, stirring occasionally. Let it cook for about 8 minutes. Then, set aside and let it cool.

      4)            Whip the egg whites with a pinch of salt, using a hand mixer, until stiff peaks form. In the middle of the whipping, beat in gradually the tablespoon of sugar. To make sure stiff peaks are formed, turn the bowl over and if they are formed, the whites mustn’t move.

      5)            Whisk mascarpone mix and egg yolks mix together.

      6)            Whisk in softly the egg whites.

Assembling and serving

Cut the sponge cake in two vertically, and place one of the parts in a baking pan. Spread half of the coffee mix and then half of the tiramisu cream.

Repeat with the rest of the cake, coffee and cream. Cover it with plastic wrap and refrigerate overnight.

At the moment of serving, remove the plastic wrap and sift cocoa powder over the top. The Tiramisu is ready to divide and serve (makes 8 servings).