The cake of my sister. (With his ruff collar and homemade whipped cream with ginger and almonds)

Le gâteau de ma sœur

Avec sa collerette de fraise, chantilly maison au gingembre et amandes

Today, it's my birthday,

Je me fais grandement plaisir… 🙂

Hello Dear All,

A few days ago, je me suis régalée avec un gâteau réalisé par ma petite soeur. Nous avons le virus de la cuisine dans la famille !

I asked or rather demanded to have the recipe. As she revealed to me, it's a simple yogurt cake that she slightly modified.

Indeed, it uses a yogurt peach or apricot instead of Nature. It adds almond powder to wheat flour and pleasantly scented all with nutmeg and a pinch of cinnamon.

I have scrupulously followed the recipe by adding touches of color are (strawberry, icing sugar, flaked almonds) and a little ginger to celebrate my birthday! And yes, I was born a 26 April is my birthday present, one I make myself and share with you, “the cake of my sister”.

Equipment used

– 1 mold kouglof of 25 cm diameter

– 2 saladiers

– A piping bag

Preparation : 15 minutes

Baking : 35 to 40 minutes

What you need

– 1 the fruit yoghurt pot ( to fishing)

– 1 neutral oil pot (sunflower)

– 1 pot almonds

– 1 and 1/2 sugar

– 3 flour pots

– 1 sachet de levure de 11 g

– 3 gros œufs

– De la noix de muscade fraichement râpée ( the equivalent of a small teaspoonful

– A little cinnamon (the 1/4 a teaspoonful)

What I added

– Strawberries (around twenty)

– Whipped cream house (ginger)

– Slivered almonds

– Icing sugar

-Ginger powder for whipped cream ( the 1/4 a teaspoonful)

Preparation of the recipe

– Mix yogurt and sugar. Add gradually as eggs, yeast and flour, then the oil pot and almond powder, nutmeg and cinnamon nuts

– Beat the device airing maximum.

– Pouring the homogeneous mixture into a greased pan and bake 35 40min 180 °, convection.

– Cool cake

– the return ( put upside)

– Sprinkle with icing sugar.

– Filling the crater whipped cake

– Make strawberry collar and sprinkle with almonds.

It is good ! ! bon bon ...

Whipped cream (ginger)

Whipped cream is a cold aerated whisk and sweet. It is the basis for many preparations.

We can sweeten the starting or end.

Preparation 10 mn

Baking : cru

– 60 cl cream with minimum 30 % fat (little lighter, or thick)

– 60 g icing sugar or caster sugar

– Put your bowl in the freezer for 15 min, the cream in the refrigerator.

– Pour the cream into the bowl and beat gently with a whisk so that it becomes mechanical it rises (me, I used a manual whisk. Which sport…:-) )

– Add sugar, ginger, when the cream is still snow

– Stop working the cream as soon as it becomes at once firm and smooth and forms a beak or end of the whip.

Tips / advice / variants

* To be sure (e) successful your whipped every time, place the bowl containing the cream in a larger container with ice and a little water.

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