Frangipane Tart – Have Your Cake and Eat Pie Too

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Make Frangipane Tart – Have Your Cake and Eat Pie Too

Not only is this simple frangipane tart a perfect way to enjoy fresh summer fruit, but it’s also great for those times when you can’t decide whether you want cake or pie. This sort of seems like both to me, and unlike many fancy looking pastries, this one is not at all complicated to make.

Even made free form, with pieced together leftover puff pastry, this was a fairly simple operation. As I mentioned, most people use pie dough for this, and if you do, simply follow the exact same procedure for the pre-baking. Once whatever crust you’re using is baked about halfway, and cooled, it’s ready to fill, top with fruit and bake.

Another great reason to make this is that there’s a good chance one of your guests will ask you which bakery this came from, which will give you the opportunity to say, “Bakery? No, I made this.” But say it really casually, like it was no big thing. This travels well, so don’t be afraid to fish for compliments with this at the next picnic. Either way, I really do hope you give this a try soon. Enjoy!

Ingredients for Fresh Fruit Frangipane Tart:

For the filling:

1 1/2 tablespoons soft butter

1/3 cup plus 1 tablespoon white sugar

1 large egg

3/4 cup almond flour, or very finely-ground blanched almonds

1/4 teaspoon fine salt

1/8 teaspoon vanilla extract

1/4 teaspoon almond extract

For the tart:

enough puff pasty or pie dough for a 9 or 10 inch shallow tart pan

enough fresh fruit to do the job

For the glaze:
3 tablespoons apricot jam 
2 teaspoons water
Bring to a boil in small pan or microwave. Let cool to just warm before brushing on.

- Pre-bake pastry shell at 400 F. for 15 minutes or until it starts to get golden-brown.

- Fill, top, and bake at 375 F. for 30-40 minutes, or until browned and the almond filling is set.
.

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Strawberry Semifreddo – Semi-Amazing

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Make Strawberry Semifreddo – Semi-Amazing

I used to tell my students to never try making classic desserts “healthier,” since your guests will always compare it to the unhealthy, and undoubtedly far superior original version. 

And yet that’s exactly what I’ve done with this strawberry semifreddo, although, in fairness, that happened accidentally while I was trying to make the recipe easier.

Traditionally, we’d make an egg custard for the base, as well as cook down our strawberry puree to concentrate the flavors; and while that does produce a fine, and much richer semifreddo, I wanted something simpler, that didn’t require any cooking. Besides saving time, and eggs, I think we also get a little cleaner, more distinct berry flavor.

However, the price we pay for those skipped steps, and the modest amount of sugar, is a less smooth and creamy texture. An extra rich, classically made semifreddo can be quite similar to ice cream, whereas this will be much firmer when frozen. That's why you really do need to let these warm up for at least 10 or 15 minutes before serving.

In the video, I described the texture as something in between strawberry ice cream and a strawberry popsicle, which reminds me, if you do have the molds, this mixture would be perfect frozen on a stick. Regardless of your delivery system, I really do hope you give this a try soon. Enjoy!

Makes 10 Ramekins (mine were 5.5 ounces each):

1 pound fresh strawberries, rinsed and hulled

1/2 cup white sugar

3/4 cup plain Greek yogurt

zest from 1 lemon

2 teaspoon fresh lemon juice

1/8 teaspoon vanilla extract

1 teaspoon aged balsamic vinegar, optional

1 3/4 cups cold heavy cream, whipped to soft peaks

For the crust:

1 1/2 cups cookie crumbs

3 tablespoons melted butter

For the garnish:

1 1/2 cup diced or sliced strawberries

2 or 3 tablespoons white sugar, or as needed

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Ben Franklin Breakfast Bowl – One Founding Father’s Alternative to Fast Food

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Make Ben Franklin Breakfast Bowl – One Founding Father’s Alternative to Fast Food

I much prefer teaching to preaching, but this time I’m attempting to do both, with the hope that you might introduce this delicious breakfast bowl into your morning routine. I’m not sure if an apple a day really does keep the doctor away, but I do know that being in the drive-thru line every morning, doesn’t.

We’ve all heard that breakfast is the most important meal of the day, which may or may not be true, but I’ve always found it to be the most difficult meal of the day.  There never seems to be enough time, and so it’s easy to get into a rut, resorting to questionable choices such as sugary cereal and milk, or fast-food breakfast sandwiches.

As far as specific ingredient choices go, I like to use chilled Honey Crisp, or Fuji apples, and, as I mentioned in the clip, sheep’s milk is my preferred yogurt. Some say it’s easier to digest, and it contains higher amounts of linoleic acid, which apparently helps with fat loss, but I simply prefer the taste. Just be sure to use a plain yogurt, since many flavored varieties contain a shocking amount of sugar.

So, whether you try this to help with that New Year’s resolution, or you’re just looking to add some variety into the morning routine, I really do hope you give this Ben Franklin breakfast bowl a try soon. Enjoy!

Ingredients for one portion:

1 cold, raw apple, cubed

6 ounces plain sheep’s milk yogurt

2 heaping tablespoons granola (click here for our recipe)

chopped nuts and/or additional seasonal fruit to garnish

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Raspberry and Cardamom Porridge Bowl

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Make Raspberry and Cardamom Porridge Bowl

O tempo tem estado bom e eu sinto que preciso de férias mesmo tendo a certeza que não vão acontecer tão cedo. Bom tempo, férias e uma taça de porridge é uma combinação imbatível. É fresca e refrescante. Acordar de manhã com um pequeno-almoço (quase) pronto que te permite ficar na cama por mais tempo (apenas 5/10 minutos mais)? Sim, contem comigo! Por isso, mesmo não estando de férias, tenho andado a degustar esta taça de porridge para o pequeno-almoço praticamente todos os dias. Experimentem e aposto que também vão fazer o mesmo!

The weather has been great and I feel like I need holidays although is not happening any time soon. Good weather, holidays and a raw porridge is a match made in heaven. It's fresh and refreshing. Waking up in the morning to a (almost) ready to eat breakfast that allows you to stay in bed longer (only like 5/10 minutes more)? Yes, count me in! So while I am not on holidays, I have been eating this porridge bowl for breakfast pretty much every single day. Try it and I bet you will too!

Taça de Papas de Aveia de Framboesa e Cardamomo

para 2 

Esta receita é inspirada numa do livro Porridge da Anni Kravi. É tão bom e está recheado de receitas doces e salgadas de porridge que me faz querer experimentar todas!

ingredientes (papas de aveia):

100 g de flocos de aveia

1 banana (grande ou 2 pequenas)

250 ml leite

1 c. chá cardamomo em pó

100 g framboesas

ingredientes (cobertura):

1 banana

50 g framboesas

2 c. sopa de chips de coco

2 c. sopa de sementes de sésamo pretas

1 c. sopa de pétalas de rosas

Num processador de cozinha triturar todos os ingredientes (excepto os da cobertura) até ficar cremoso. Verter para uma e decorar com os ingredientes para a cobertura.

Enjoy!

Raspberry and Cardamom Porridge Bowl

serves 2

This recipe is inspired on Anni Kravi's Porridge Cookbook. So many amazing recipes of sweet and savour porridge that makes me want to try them all.

ingredients (porridge):

100 g oats

1 banana

250 ml milk

1 tsp. cardamom powder

100 g fresh raspberries

Ingredients (toppings):

1 banana

50 g fresh raspberries

2 tbsp. coconut chips

2 tbsp. black sesame seeds

1 tbsp. rose petals

Add all the ingredients in a food processor (except the toppings) and grind until smooth. Pour into a bowl and create and decorate the smoothie bowl with the toppings.

Enjoy!

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Oats and Strawberry Muffins

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Make Oats and Strawberry Muffins

Muffins de morangos e aveia. Uma boa forma de começar o fim-de-semana. Porque eu gosto de manhãs com pequenos-almoços assim. E gosto também dos que sobram para o dia seguinte. Óptimos para dias que tenho de sair de casa a correr. Não que hajam assim tantos.
Estes foram feitos há duas semanas atrás visto que no fim-de-semana passado decidi ir a Londres visto que já tinha sido há algum tempo a ultima vez que visitei Londres. Não comentarei muito sobre o assunto mas faz hoje uma semana que aconteceram os ataques na London Bridge e pela primeira vez senti-me realmente assustado, visto que tudo aconteceu a apenas poucos quilómetros de onde me encontrava. Contudo, correu tudo bem na viagem de volta a casa e trouxe comigo ainda um livro de culinária apenas sobre Porridge que tenho vindo a explorar e que espero poder partilhar em breve alguma receita aqui no blogue. Um bom fim-de-semana a todos!

Muffins made of strawberries and oats. That's a good way to start the weekend. I do love mornings made of breakfasts like these. I also love the leftovers for the next day. Good for when I have to rush out of the house. Not that there are that many. 
These were made two week ago, since last weekend I decided to go to London as it had been a long time since the last time I visited London. I won't say much about it but it's been a week since the London Bridge attacks and it was the first time I actually felt scared since it happened just a few miles away from where I was. However, got home safe and brought with me a lovely Porridge Cookbook that I have been exploring and hopefully will share a recipe here on the blog. A nice weekend to all of you!

Muffins de Aveia e Morangos

faz 6 muffins

Inspirada nesta receita da Patrícia do blogue Coco e Baunilha onde ela faz uma fantástica Aveia no forno que eu decidi transformar em muffins!

ingredientes:

120 g flocos de aveia

35 g de nozes, grosseiramente picadas

4 c. sopa de chips de coco

1 c. chá de sementes de papoila

1 c. chá de gengibre em pó

1 c. chá de fermento em pó

3 bananas maduras, médias

200 ml de leite

30 ml de xarope maple

1 ovos

20 g de óleo de coco derretido (ou manteiga)

morangos frescos

Primeiro pré-aquecer o forno a 180ºC e forrar uma forma de muffins com papel vegetal.

Num recipiente misturar a aveia com as nozes, as chips de coco, o gengibre em pó e o fermento.

Ao lado, num processador de cozinha, processar as bananas com o leite, o xarope de maple, o ovo e processar até ficar homogéneo. E então adicionar à mistura o óleo de coco  derretido.

Então envolver a mistura de aveia na mistura de bananas, verter a mistura sobre as 6 formas de muffins (uniformemente) e adicionar por cima um morango (ou mais!) em cada muffin.

Levar ao forno cerca de 35 minutos ou até ficar dourado por cima.

Servir ainda quente, para o pequeno-almoço, com iogurte e fruta fresca!

Enjoy!

Oats and Strawberry Muffins

makes 6 muffins

Inspired in this nice recipe by Patrícia from Coco e Baunilha blog where she bakes an amazing Baked Oatmeal which I decided to turn into muffins!

ingredients:

120 g oats
35 g walnuts, coarsely chopped

4 tbsp. coconut chips

1 tsp. poppy seeds

1 tsp. ginger powder

1 tsp. banking powder

3 ripe bananas, medium size

200 ml milk

30 ml maple syrup

1 egg

20 g coconut oil, melted (or butter)

fresh strawberries

Start by preheating the oven to 180 C degrees and place some baking paper on the muffins form.

In bowl mix the oats with walnuts, coconut chips, ginger powder and baking powder.

In a food processor mix the bananas, milk, maple syrup, egg and process until homogeneous. Then add the melted coconut oil to the mixture.

Then involve the oats mixture into the banana mixture, pour the mixture over the 6 muffins forms (evenly) and add a strawberry (or more!) on top of each muffin.

Place the muffins forms in the oven and bake for about 35 minutes until golden on top.

Bake in preheated oven until set, about 30 minutes.

Sever still hot, for breakfast, with plain yoghurt and fresh fruit!

Enjoy!

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Strawberry Salsa and Avocado Couscous Salad

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Make Strawberry Salsa and Avocado Couscous Salad

Tempo quente. Vegetais frescos. A melhor combinação. Não há melhor maneira possível de aproveitar estes dias solarengos de primavera do que com uma salada de couscous. Uma das minhas formas favoritas de comer algo saboroso sem cozinhar comida quente porque eu abomino estar a volta do fogão quando este está bom assim. Sempre foi assim e provavelmente nunca mudará. Gaspacho e melancia são as minhas comidas escolhas nestas alturas. Simples e deliciosas para aproveitar num piquenique no parque. Enquanto não posso fazer um piquenique como deve ser em dias de trabalho sempre posso aproveitar um a hora do almoço no parque ou na praia. Vantagens de viver de trabalhar perto de ambos, devo dizer!

Warm weather. Fresh vegetables. The best combination. There is no better way to enjoy these sunny spring days than a couscous salad. One of my favourite ways to eat something delicious without cooking something hot as I despise cooking hot food when the weather is this great. It's always been like this and will probably never change. Gaspacho and watermelon are my to go foods. Simple and delicious to enjoy in a picnic in the park. While I cannot throw a proper picnic on a weekday and I can still enjoy having a nice lunch in the park or by the beach. Perks of working close to both I must say!

Salada de Couscous com Morango e Abacate
para 2

ingredientes (molho de morango):


200 g morangos, cortados em pequenos pedaços
1 chalota, finamente picada
8 folhas de hortelã, finamente picadas
8 folhas de manjericão, finamente picadas
1 c. chá de mel
1 lima, sumo e casca
pimenta preta acabada de moer

ingredientes para a salada:

130 g couscous
1 abacate, cortado às fatias
50 g tomates cereja
50 g pepino, cortado cubos
3 rabanetes, cortado rodelas finas
4 cebolinhas, finamente picado
50 g agriões
50 g queijo feta
sementes tostadas (1 c. sopa de sementes cânhamo, abóbora e girassol)
folhas de hortelã
folhas de manjericão

Primeiro preparar o molho de morango, juntando todos os ingredientes numa taça e deixar de repouso durante 30 minutos, para o sabor se intensificar.
O segundo passo é preparar o couscous, conforme indicado na embalagem. No meu caso, juntar numa taça, 1 porção de couscous (130 g), adicionar 1 porção igual de água a ferver (130 ml) e uma pitada de sal. Deixar repousar durante 3 minutos, findo os quais se deve mexer com um garfo até ficar uma mistura solta. Reservar.
Depois basta preparar a salada servindo o couscous com o molho de morango, abacate, tomates cereja, pepino, rabanete, cebolinha  e agriões. Por cima espalhar o queijo feta aos bocados, as sementes tostadas e as folhas de manjericão e hortelã.
Servir com molho de iogurte, sementes de papoila, vinagre de vinho tinto e azeite.

Enjoy!

Strawberry Salsa and Avocado Couscous Salad
serves 2

ingredients (strawberry salsa):

200 g strawberries, rinsed and chopped into small slices 
1 shallot, finely minced 
8 mint leaves, finely chopped 
8 basil leaves, finely chopped 
1 teaspoon honey 
1 lime, zest and juice 
freshly ground black pepper

ingredients for the salad:

130 g couscous
1 avocado, sliced
50 g cherry tomatoes
50 g cucumber, sliced into cubes
3 radishes, thin slices
4 spring onions, finely chopped
50 g watercress
50 g feta cheese
toasted seeds (1 tbsp. of hemp, pumpkin and sunflower seeds)
mint leaves
basil leaves


First prepare the strawberry salsa, mixing all the ingredients in a bowl and let it chill for 30 minutes, to intensify the flavour.
The second step it to prepare the couscous according to directions in the package. In my case, in a bowl, add a portion of couscous (70 g), add an equal portion of boiling water and a pinch of salt. Let it stand for 3 minutes and then stir with a fork until a loose mixture. Set aside.
Then just prepare the salad serving the couscous with the strawberry sauce, avocado, cherry tomatoes, cucumber, radish, spring onions and watercress. Spread over the salad the crumbled feta cheese, toasted seeds and basil and mint leaves.
Serve with yoghurt sauce, poppy seeds, red wine vinegar and olive oil.

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Oats, Cardamom and Strawberries Tartelettes

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Make Oats, Cardamom and Strawberries Tartelettes

o pequeno-almoço é sem sombra para dúvidas a minha refeição favorita. se me seguem no instagram (que deveriam!!!) por agora já sabem que 90% das minhas fotografias são sobre pequeno-almoço. quem diria que aquele rapaz que apenas bebia um iogurte líquido pela manhã um dia seria louuuuco por receitas de pequeno-almoço. ultimamente flocos de aveia têm sido a minha obsessão - literalmente qualquer receita que envolva flocos de aveia, desde porridge, a 'overnight oats' a bolachas de aveia. porque isso quando descobri esta receita no blogue de uma blogger sabia que teria de experimentar. embora ela tivesse feito para o pequeno-almoço, eu não. esta foi a minha sobremesa de domingo saudável (dentro dos possíveis!). fresca, primaveril e que se quer sempre mais sobremesa. mas sintam-se à vontade para experimentar para o pequeno-almoço porque sem dúvida que é um tipo de pequeno-almoço que eu gostaria de ter num sábado de manhã (na cama!)!

breakfast is by far my favourite meal. if you follow me on instagram (which you should!!) by now you know that 90% of my photos are all about breakfast. who knew that that one kid that only had a yoghurt in the morning would be craaaazy about breakfast recipes. lately oats - literally anything involving oats, from porridge to overnight oats to oat cookies has been my obsession. so when I found this recipe on a fellow blogger's blog I knew that I had to try it! so I did. although she did make it for breakfast, I did not. that was my healthy(-ish) sunday dessert. fresh, springy and moreish dessert. but be my guest and try it for breakfast cause sure it does look like the kind of breakfast I would love on a saturday morning (in bed!)!

Tartelettes de Aveia, Cardamomo e Morango

faz 4

Uma receita partilhada pela Inês do blogue Ananás e Hortelã e que já vem do livro "Superalimentos" da Mafalda Rodrigues de Almeida. Uma receita da receita mas que na sua base tem ingredientes simples e que é fácil de adaptar ao gosto de cada um!

ingredientes para a massa:

100 g de flocos de aveia finos

30 gr de nozes

1 c. chá de sementes de sésamo

1 c. chá de coco ralado

1 c. chá de cardamomo em pó (10 vagens)

1 c. chá de óleo de coco derretido

1 c. chá de mel

ingredientes (recheio de morangos e iogurte):

400 ml de iogurte grego natural
200 g morangos

1 c. chá sementes de sésamo pretas

1 c. chá pétalas de rosas secas

Começar por pré-aquecer o forno a 180 º C. 

Num processador de cozinhar adicionar a aveia, as nozes, as sementes, coco ralado e o cardamomo e triturar até obter uma farinha relativamente granulada. Juntar o mel e o óleo de coco derretido e triturar até ligar. 

Então dividir a mistura por a 4 formas de tartelettes untadas e forrar com a mistura de aveia, pressionando bem nos cantos e laterais. Levar ao forno a 180ºC durante uns 10 minutos ou até começarem a dourar nas pontas (fica uma base assim para o solta!) 

Deixar arrefecer e depois rechear com iogurte grego natural e servir com morangos, sementes de sésamo e as pétalas de rosas secas.

Enjoy!

Oats, Cardamom and Strawberries Tartelettes

makes 4

A recipe shared by Inês from the blog Ananás e Hortelã - only in Portuguese but follow her on Instagram you will love it! - that is from the book "Superalimentos" by Mafalda Rodrigues de Almeida. A recipe of a recipe that has on it's core some simple ingredients that makes it easily adaptable to anyone's taste!

ingredients for the dough:

100 g oats

30 g walnuts

1 tsp. sesame seeds

1 tsp. dried coconut

1 tsp. cardamom powder (10 pods)

1 tsp. coconut oil, melted

1 tsp. honey

ingredients for the strawberry and yoghurt filling:

400 ml natural greek yoghurt

200 g strawberries

1 tsp. black sesame seeds

1 tsp. dried rose petals

Start to preheat the oven to 180º C.

In a food processor add the oats, walnuts, sesame seeds, dried coconut and cardamom and grind until relatively granulated. Add the melted coconut oil and honey and grind again until a consistent dough takes shape.

Divide the mixture between 4 equal (and previously greased) forms pressing gently into the base and sides. Bake in the oven at 180 º C for about 10 minutes until the sides start to brown (careful it´s a very loose dough!).

Allow it to cool down before filling with greek yoghurt, sliced strawberries, black sesame seeds and dried rose petals.

Enjoy!

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Fresh Strawberry Tart – Now with 100% Less Tart Pan

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Make Fresh Strawberry Tart – Now with 100% Less Tart Pan

There shouldn’t be a lot of stress involved in making this free-form strawberry tart, since once it’s topped with fresh berries, and thickly glazed, it will look like something from a Paris pastry shop. And, I did say, “look like,” not “taste like,” but that’s not our fault. They have better cream cheese.

If you have a tart pan, go ahead and use it, but going free-form is always kind of fun, and even though we’re going to handle the dough a bit more, that’s not a problem with our almost foolproof buttercrust pastry. Just be sure to build up enough around the outside before you crimp, so that your tart is deep enough to hold the filling.

I joked about this being so beautiful that nobody will care what it tastes like, but of course, that’s ridiculous. Do not attempt this unless you can find some perfectly ripe, sweet strawberries. And when you do, I really hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

1/2 of our buttercrust pastry dough recipe

1 pound fresh strawberries

For the sweet cheese mixture:

8 ounces cream cheese or *fromage blanc

2 tablespoons crème fraiche

2 tablespoons white sugar

1 large egg yolk

1/4 teaspoon salt

1/4 teaspoon vanilla extract

1/2 teaspoon lemon zest, or to taste

For the glaze:

1/4 cup apricot jam (the clearer, the better), plus 2 teaspoons water, heated until brushable. Let cool a bit before applying.

*Note: my cream cheese was suspiciously thin, so your mixture will probably be thicker, and a little easier to work with.

- Bake tart shell at 375 F. for 20-25 minutes, until golden-brown, fill with cheese mixture, and finish baking for another 20 minutes, or until the pastry is browned, and the filling is set.

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Chocolate Cardamom Cake w/ Berries

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Make Chocolate Cardamom Cake w/ Berries

Eu amo bolo. Não sou um grande fã de chocolate. Mas sem dúvida um grande fã de bolos. Bolos com várias camadas. Com creme fresco pelo meio. E no topo? Muitos frutos do bosque frescos. Esse é o meu tipo de bolo. É por isso que gosto de bolos de primavera. É quente o suficiente para comer bolos que são frescos mas não demasiado quente que me vou arrepender de os cozinhar.

Por isso este aqui foi para o Aniversário do Tiago. Já que ele andava a pedir um bolo de chocolate aos anos. Talvez desde aquele que lhe fiz o ano passado. Visto não ser um grande apreciador de chocolate adicionei então... cardamomo! Isso mesmo! Aquela especiaria que eu adoro e que torna o chocolate irresistível! No final, chocolate, cardamomo e frutos do bosque é uma das melhores combinações de sempre!!.

I love cake. Not a big fan of chocolate. But sure a big fan of cake. Love cakes with several layers. Some cream in between. And on top? Loads of fresh berries. That's my kind of cake. That's why I love spring cakes. It's warm enough to eat cakes with a fresh vibe to it but not to warm that I will regret to cook it.

So this one was for Tiago's birthday. He was asking for a chocolate cakes for ages. Maybe since the cake I made him last year. Since I am not a big fan of chocolate I added some... cardamom! Yeah that's right. That one spice that I love and that makes chocolate irresistible to me! In the end, chocolate, cardamom and fresh berries is one of the best combos ever!!

Receita de Bolo de Chocolate e Cardamom com Frutos do Bosque

faz 1 bolo

ingredientes (para o bolo):

220 g manteiga, temperatura ambiente
220 g açúcar

4 ovos

220 g farinha, previamente peneirada

2 c. chá fermento em pó

100 g chocolate em pó

10 vagens de cardamomo, sementes moídas

Primeiro pré-aquecer o forno para 180º C.

Começar por bater o açúcar e a manteiga durante 15 minutos, o suficiente para o açúcar estar dissolvido na manteiga e deixar de se sentir o granulado.

Adicionar então os ovos, um a um, e bater muito bem após cada adição.

Por fim, envolver a farinha, o fermento, o chocolate e o cardamomo na mistura.

Verter a mistura, em igual quantidade, para as duas formas simples, redondas de 18 cm de diâmetro - previamente untadas com manteiga e farinha.

Levar ao forno durante 25 minutos até estar bem cozido e ligeiramente dourado.

Deixar arrefecer as duas camadas de bolo, completamente, antes de montar o bolo.

ingredientes (para a cobertura):

250 g queijo mascarpone
250 g iogurte grego natural

1 c. chá açúcar em pó

400 g frutos do bosque -  framboesas, mirtilos e morangos.

Envolver o queijo mascarpone com o iogurte grego e o açúcar em pó. Para ficar envolvido e cremoso, cerca de 2 minutos.

montar o bolo:

As camadas de bolo deverão ter cerca de 3 cm de altura, não precisam de ser perfeitas, mas relativamente uniformes.

Começar por colocar a primeira camada de bolo num cake stand, barrar com metade da cobertura de queijo e iogurte, de forma uniforme e plana e colocar os frutos do bosque para cobrir a superfície. Colocar a segunda camada de bolo, no topo barrar com a cobertura de queijo e iogurte e por fim adicionar mais frutos por cima.

Colocar no frigorífico até à hora de servir.

Enjoy!

Chocolate Cardamom Cake with Berries Recipe

makes 1 cake

ingredients (for the cake):

220 g butter, at room temperature
220 g sugar

4 eggs

220 g sifted flour 

2 tsp. baking powder

100 g chocolate powder

10 cardamom pods, grounded seeds

Preheat the oven to 180º C.

Start by mixing on a bowl the butter with sugar and beat for at least 15 minutes until the mixture is creamy. Then add the eggs one at a time while continuing to beat. Now fold the previously sifted flour, the baking powder, chocolate powder and cardamom.

Pour the mixture, in equal quantities, over two round, simple, 18 cm cake tins - previously greased with butter and flour.

Bake in a preheated over for 25 minutes, at 180º C, until golden on top and completely cooked.

Allow it to cool completely before assembling the cake.

ingredients (for the topping):

250 g mascarpone cheese 
250 g natural greek yoghurt

1 tsp. powdered sugar

400 g fresh berries - raspberries, blueberries and strawberries 

  

Mix the mascarpone cheese, greek yoghurt and powdered sugar in a bowl and beat it until well involved and creamy, for about 2 minutes.

assembling the cake:

The cake layers must be around 3 cm tall. They don't need to be perfect, but relatively uniform.
Place the first cake layer on a cake stand, spread half of the mascarpone and yoghurt mixture in an uniform and flat way and place some berries to cover the surface. Place the second cake layer on top, spread the rest of the mascarpone mixture and on top add the remaining berries.

Place in the fridge until serving time.

Enjoy!

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