Tag: french

Strawberry French Cake

Published on by C'est le BrieLeave a comment

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Baking always seems to be a little bit more challenging than cooking for me, because I feel like it’s harder to improvise and I never enjoy following recipes and measurements step-by step. But this Strawberry French Cake recipe was perfect and is at the top of my list for favorite things I’ve ever baked. I followed the recipe exactly, but couldn’t resist adding a thin layer of Belgian Speculoos Cookie crumbs at the base of the pan and a light sprinkle on top. It is designed to be moist, almost custard-like in the center so be sure not to over-bake!

Ingredients:

  • 1 stick unsalted butter softened
  • 1 1/4 cup granulated sugar divided
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/3 cup all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 16 ounces fresh strawberries sliced

Instructions:

  1. Preheat oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray and set aside.

  2. In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar until pale and fluffy, 5 to 7 minutes.

  3. Add the eggs, one at a time and beat well after each addition. Beat in the vanilla.

  4. In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.

  5. Fold in strawberries. Spread the batter in the prepared cake pan.

  6. Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter.

  7. Bake until a wooden pick inserted in the center comes out clean, 35-40 minutes.

  8. Let the cake cool completely in the pan and slice and serve the cake from the pan.

 

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Please bake this, you will definitely not regret it! ❤

Sweet Lingonberry Crepes with Cream Filling

Published on by C'est le BrieLeave a comment

Crepes are one of my all-time favorite indulgences. Ever since I had my first one in fourth grade made by my favorite teacher in French class, I’ve been hooked. The great thing about them is that they can be oh-so sweet and bursting with Nutella, sugar, and fruits, or they can be excessively savory with creamy French cheeses and sliced meats. When Try the World surprised us with their most recent subscription box featuring Sweden that offers mouth-watering goodies like Elderflower Saft Syrup and Lingonberry Preserves, I knew instantly what I wanted to make. If you’re interested in learning more about Try the World, here is the link to our introductory blog post or check out their website and use our discount code “bonvoyage” for 15% off!

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Crepe Recipe (adapted from here)

Ingredients:

  • 2 cups flour
  • 4 eggs
  • 1 cup milk
  • 1 cup water
  • ½ teaspoon salt
  • 4 tablespoon butter, melted
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 1 teaspoon of vanilla extract

Directions:

  1. In a large mixing bowl, whisk flour and eggs (texture of dough will be a bit tough and sticky). Slowly add milk and water stirring until smooth. Add salt, butter, sugar, and extract and continue beating until smooth.
  2. Heat and oil pan to medium high temperature. Pour about ¼ cup of batter into pan and tilt the pan to swirl in a circular motion so that the batter coats the surface evenly in a circle that covers the whole frying pan.
  3. Cook crepe for about 1 to 2 minutes until the bottom is light brown. Loosen with a spatula, and turn crepe over and cook its other side for about 1 minute.
  4. Remove from the crepe from heat and onto a plate and spread cream filling (see below) in the middle and roll crepe and top with Lingonberry Preserves or other sweet jams, fruit, chocolate, powdered sugar or even whipped cream! This recipe makes a of crepes (around 20) so repeat, repeat, repeat, and eat, eat, eat!

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Cream Cheese Filling with Elderflower Saft (adapted from here)

  1. 1 (8 ounce) package Cream Cheese
  2. 1/3 cup Sugar
  3. 2 tablespoons of Elderflower Saft
  4. 1 teaspoon Vanilla Extract
  5. 1 teaspoon of lemon juice (optional)

Combine all ingredients into a mixing bowl.  Using a hand mixer blend together until light and creamy.  Transfer to a bowl until ready to use.

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Since the recipe made so many crepes, I actually added dark chocolate chips and Try the World’s Holiday Box Italian Hazelnut Spread after flipping the crepe over the first time on the heat. I put the toppings on the crepe while it was still in the pan and then folded it four ways to create the traditional triangular shape!

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Bon Appetit! ❤