200gr unsalted butter + extra for greasing 200gr sugar 4 large eggs 200gr all-purpose flour 2 tsp baking powder 1 tsp vanilla extract lemon rasp of one lemon pinch of salt All ingredients need to be a room temperature. Pre-heat the oven at 175ºC (350ºF). Grease a cake pan with some butter. In a bowl
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3 eggs, separate yolks and the whites 3 tbsp dark brown sugar 250gr Mascarpone 1 pack Lady fingers 1 cup cold strong coffee 4-5 tbsp Amaretto Disaronno cacao powder for dusting Before starting it’s important you use proper coffee for this recipe. Strong coffee is not your filter/nespresso/senseo coffee. Use a proper Italian espresso coffee
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175gr brown sugar 175gr butter (light salted) 225gr flour ½ tsp baking soda 1 tsp cinnamon ½ tsp nutmeg ½ tsp ground coriander ¼ tsp ground cloves 2 tbsp 12-year old El Dorado rum* Pre-heat the oven at 180°C (365F). Mix sugar and butter till it’s nice and fluffy. Mix in the spices and the baking
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Cake: 120 gr butter (cold) 260 gr flour 60 gr sugar 1/2 egg 2 tbsp milk or water Fake filling like dried beans, peas, etc. Custard: 4 egg yolks 100 gr sugar 1 tsp vanilla essence 500 ml milk (warm) Topping: 1 lbs strawberries (washed and dried with tissue) 6 sheets of gelatin 2 tbsp red
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