Apricot cake and Roasted cauliflower Recipe

Apricot cake, delicious. The recipe for apricot jam used in this recipe I will post separately as it would not fit in this post.

Ingredients for 12 people (2 23cm diameter shapes):

Cake:

4 gems

Claras 4 egg whites

2 cup sugar

200g unsalted butter in ointment

2/3 cup almond flour

3 cup of sifted flour

1 cup of milk

1 tablespoon Royal baking powder

Filling:

500ml whole milk

1 can of condensed milk

2 strained egg yolks

3 tablespoons cornstarch

1 vanilla bean (or 1 teaspoon vanilla extract)

10 soft dried apricots cut into very small cubes

Finishing:

apricot jam (next post)

9 soft apricots

120g roasted laminated almonds

Procedures to prepare it:

Preheat oven to 180C degrees. Grease and flour the 2 forms. Place baking paper on the sides. Reserve. cake: beat the egg yolks with sugar in the mixer. Add the butter, beat until incorporated, then add the almond flour, the wheat flour alternating with the milk. Outside the mixer add the yeast and whites beaten in snow, mixing gently. Divide the dough into 2 forms and bake for 35/40 min or until the toothpick comes out clean. Once ready, let it cool.

filling: put the milk, the condensed milk in a pan. In a small bowl place the 2 egg yolks and mix the cornstarch one spoon at a time (add a little milk). Put this mixture of yolks with cornstarch in the pan. Also add the vanilla beans. Turn on the heat and keep stirring until it thickens (5 to 7 min). Turn this ready-made cream on a baking sheet, cover with plastic wrap (touching the cream) and bring to the refrigerator. When chilled, turn the cream into a bowl and add the apricots into cubes. assembly: divide the fear into 3 parts. Cut the 1st. cake in half, put on the serving plate, sprinkle with guarana (or orange juice, syrup) and put 1/3 of the filling. Cover with the other part of the cake, sprinkle and fill. Cut the 2nd. cake in half, put a half and the last 1/3 of filling. Top with last cake, cover with apricot jam and place almonds on the side. Make flowers and apricots and use the bean in the decoration.

Roasted cauliflower with crust and pistachios, parsley and pepper. It is crunchy, tasty, delicious!

Ingredients for a large or 2 small cauliflower:

1 large cauliflower (or 2 small)

100g butter

half packet of chopped parsley

30g or 1/4 cup of coarsely chopped pistachio

1 large (or 2 small) finger pepper sliced ​​into thin slices

salt and pepper to taste

Ingredients of the mixture that goes over the cauliflower:

75g (1 cup) of grated Parmesan cheese on the thin drain

1/3 cup of Panko flour

1/2 teaspoon of paprika

Procedures to prepare it:

Clean, wash and put the cauliflower in a pan with enough water to cover it. Put salt in the water, bring to the boil. When it starts to boil, count 20 minutes and remove, placing on a baking sheet.While the cauliflower is boiling, prepare the mixture that goes over it: mix in a bowl the Parmesan cheese, Panko flour and the paprika.

When the cauliflower is already in the pan, melt the butter in a frying pan and as soon as it turns golden, remove it from the heat. Sprinkle half the butter over the cauliflower. Then sprinkle the cauliflower with the cheese mixture, sprinkle with the rest of the melted butter and take to the preheated oven at 180C for 30 minutes or until golden. Remove from the oven, sprinkle with chopped parsley, pistachios and sliced ​​girl's finger pepper. Add salt and pepper to taste and serve. You can use it in different dish to get the flavor. You can use it with the rice too also you can use it as additional dish with some sauce for best taste.