Apple crumble traybake: Sunny day Baking!

Last month, I went to visit my sister (the one that I told you that, she has a problem because she always has too much apple, haha). Even when I went there, it's late summer, so the apple was not much but I thought about finding some great recipe for her to make when the apple is on season.

-the apple on the tree-

I choose the easy one, because there are not much to do to create good apple crumble ^ ^, esp. when you has good quality ingredients, like using the fruit in season and fresh nut. So, let the nature tells you what to do.

Actually the other reason to make this cake because my nephew loves everything with apple (he loves eating apple so much, both fresh or cooked, even the juice, he always drink apple juice than water, ^ ^ ), and I can be sure he will enjoy it.
I saw this recipe in the magazine  and I can imagine that it will be great. This recipe contains hazelnut, it makes the cake very fragrant, and very delicious too. With each bite you can taste the sweetness and feel the softness of the apple together with the crunchiness of the nut in the crumble, what a great contrast! And I really love that when baking this cake, the fragrance of the cake filled the room, and I know that if you can smell it you will be very happy, too.

NOTE: You can serve this cake with Vanilla sauce.

Apple crumble traybake
MAKES 16 SQUARES

100g blanched hazelnuts
250g unsalted butter, at room temperature, plus extra for greasing
75g soft light brown sugar
200g plain flour
200g caster sugar
3 large free-range eggs, beaten
2 tsp baking powder
4 rounded tbsp soured cream
6oog apples, peeled, cored and cut into small chunks

1. Preheat the oven to 180°C fan 160°C /gas 4. Toast the hazelnuts on a baking tray in the oven for about 7 minutes until pale golden. Cool, then roughly chop 25g for the crumble topping.


2. For the crumble, melt 25g of the butter in a small pan, then pour into a small bowl. Add the chopped nuts and brown sugar, and sift over 50g of the flour. Mix well and set aside.

Finely grind the remaining 75g in a food processor with the flour and baking powder and set aside for the cake.

3. Line the base and sides of a 23cm x 33cm baking tin with a buttered piece of baking paper. Using an electric hand whisk, cream together the rest of the butter and the caster sugar in a large bowl until pale, light and fluffy. Gradually add the eggs, mixing well after each addition.
4. Mix the flour mixture into the cake mixture, along with the soured cream, until smooth.

5. Spread the mixture evenly into the tin, then scatter with the apples.Sprinkle over the crumble and bake for 45-50 minutes until golden brown and a skewer inserted into the middle of the cake comes out clean. Serve warm or cold, with custard.

Vanilla sauce
2	Egg
50g	Granulated sugar
	A pinch of salt
2tbsp	All purpose flour
½tsp	Corn flour
500 ml	Milk
	Seed from ½ pod of vanilla
4tbsp	Unsalted butter

While bake the crumble, make the sauce.
Put the egg, sugar, both of the flour into the saucepan, whisk until combine.
Heat the milk in the microwave for 1-1.30 minutes or until heat through.
Pour into the egg mixture slowly, whisk all the time.

Put the sauce pan over low heat, let the mixture con to boil (whisk all the time), or until the mixture thicken a bit.
Take off the heat and add the butter, whisk slowly until the butter melt.

Pour the sauce into the jug, and now you ready to serve!

Apple crumble traybake: Sunny day Baking!

Basic caramel sauce: You'll be happy to have me in the fridge!

My sister like to eat caramel, so I think about buying a book that contains recipes which have caramel as a main ingredient. I just got the book last week, the book is .................

I think that some of you might love caramel too, and you might want to see the book, so let's have a look together.

Deep chocolate rosebuds: Because my love is deep and delicious!

I have a love for chocolate (and I know many of you are the same ^ ^). So, to show my love, I need to do something, haha. Oh, ok, I tell you the reason why I doing this cakelets.

I got my new book! (again), from my favorite author:................... you might see it from the bookstore by now.

Anyway, I just have to try some recipes, to make sure that the recipe in this book and be trusted like her other books (I have all her bible series ^ ^, and I love them all). I choose the recipe that I like, this small chocolate cake. I like both the appearance and the flavor, imagine the little cake with a chocolate ganache, I really fall for it.

And the result is great, this small cake is very rich with chocolate flavor, the texture of the cake is so moist (because it contained a lot of butter, haha) only small bites will make you happy!

So, let me give this recipe for you my friends my reader, because I love you deeply and deliciously ^ ^.

Deep chocolate rosebuds
Makes 25
(I use the silicone pan 4x3 cm per piece)

MAKE THE DARK CHOCOLATE GANACHE PUDDLES

Dark Chocolate Ganache Puddles

MAKES: 3.5 ounces /100 grams

42g	dark chocolate, 60% to 62% cacao, chopped
58g	heavy cream

Heat the chocolate until almost completely melted. Use a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or use the top of a double boiler set over hot, not simmering, water, stirring often-do not let the bottom of the container touch the water). Remove the chocolate from the heat and, with the silicone spatula, stir until fully melted.

In a 1-cup heatproof glass measure in a microwave or small saucepan, heat the cream, stirring often, until warm (110°F/43°C). (Don’t worry if it gets a little hot; it will just take longer for the ganache to cool and thicken.) With a silicone spatula, gradually stir the cream into the chocolate. Allow the ganache to sit uncovered for about 30 minutes, or until slightly thickened to the consistency of softly whipped cream.

Whisk for a few minutes to lighten and firm the texture so that it holds its shape like buttercream. Cover and set aside at room temperature until ready to use.

MAKES THE CAKE BATTER

Batter
21g	unsweetened (alkalized) cocoa powder
¼ cup	boiling water
2	large egg yolks, at room temperature
1½ tbsp	water
¾ tsp	pure vanilla extract
78g	cake flour (or bleached all-purpose flour)
100g	superfine sugar
1tsp	baking powder
¼ tsp	salt
71g	unsalted butter

Preheat the oven to 350°F/175°C.

Mix the cocoa and water in a medium bowl, whisk the cocoa and boiling water until smooth. Cover with plastic wrap and cool to room temperature, about 20 minutes. To speed cooling, place the bowl in the refrigerator. Bring it to room temperature before proceeding.

Put the liquid ingredients in another bowl, whisk the yolks, the 1½ tablespoons of water, and the vanilla just until lightly combined.

In the bowl of a stand mixer fitted with the flat beater, (I use hand mixer) mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter and the cocoa mixture. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.

Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.

Pipe or spoon the batter into the prepared pan cavities (they should be about half full) and smooth the surfaces with the back of the spoon.

Dab ½ teaspoon the ganache onto the center of each. (Any leftover ganache can be chilled until firm enough to roll into instant truffles. Roll them in unsweetened (alkalized) cocoa powder, if desired.)

Bake for 13 minutes, or until the cakelets spring back when pressed lightly with a greased fingertip.

Let the cakelets cool in the pan on a wire rack for 5 minutes. Unmold them onto a serving plate or wire rack that has been coated lightly with nonstick cooking spray. Serves warm or at room temperature.

Deep chocolate rosebuds: Because my love is deep and delicious!