Sneha's Recipe: French

Lemon Madeleine's are French teacakes, light & airy with delicious buttery lemon flavor and with crisp edges.

Ingredients
100 Grams Butter - melted
3 Eggs
100 Grams Caster Sugar
Zest & Juice of A Lemon
1 Teaspoon Vanilla Essence
100 Grams All Purpose Flour
1 Teaspoon Baking Powder

Method

Melt the butter in a small saucepan over low heat.
Beat the eggs with the sugar in a bowl until pale and fluffy. Add the lemon zest, juice and the vanilla essence, mix well to combine. Sift in the flour and baking powder and fold the it with a spatula. Now add melted butter and fold it in till well combined.

Butter & flour madeleine molds. Pour the batter into the molds, filling them three-quarters of the way. Refrigerate for at least 20 minutes. Preheat the oven to 200°C.

Bake the madeleine's for 5 minutes, then turn down the oven temperature to , 180°C and bake until golden brown and puffed in the center, about 10 minutes more.

My Notes:
Letting the batter rest in the refrigerator and then baking them at a high temperature will help the madeleine's rise.

Labels : Cakes, Lemon, Baking Bloggers, French

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Baking Bloggers

Madeleines

Acorn Madeleines with Cinnamon Sugar from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Chocolate & Orange Madeleines from Making Miracles
Chocolate Madeleines from A Day in the Life on the Farm
Eggless Rose Madeleines from Magical Ingredients
Green Chile Cornbread Madeleines from Culinary Adventures with Camilla
Key Lime Madeleines from Palatable Pastime
Lemon Madeleines from Sneha's Recipe
Pistachio Madeleines from Karen's Kitchen Stories

Today at Baking Bloggers are visiting France. Made this croque-cake. A Croque Cake is layered with white bread slices ,ham, cheese, etc which can be replaced by different ingredients of your choice, this is also know as a giant croque monsieur.

Ingredients
4 + 3 Big Slices Bread

2 + 2 Small Eggs

30 Grams + 30 Grams Granulated Sugar

80ML + 80 Ml Soy milk - can use normal milk
¼ Teaspoon + ¼ Teaspoon Vanilla Essence
10 Grams + 10 Grams Butter

120 Grams Cream cheese - cut into tiny cubes

100 Grams Fresh Blueberries - I used frozen

Method
Line and the sides and grease 7 Inch loaf pan

Cut the sides of the bread and keep aside. The white part cut into into 2 parts length ways or to fit your pan.

In a big bowl beat the 2 eggs at a time add one part of the sugar, essence, soy milk and butter, give it a good whisk.

First dip the sides of 4 bread slices

Arrange the sides of the bread slices in the loaf pan length ways.

Then place the white part of the bread dip in egg mixture on top of it.

Now sprinkle the cubes of cheese and blueberries on top.

Beat the next part of 2 eggs at a time add the remaining part of the sugar, essence, soy milk and butter, give it a good whisk. Again dip the sides of the white bread slices, arrange it on top then dip the white cut part of the bread slice and on top of this sprinkle the cubes of cheese and blueberries on top.

Again the bread slices dipped in egg mix and pack this well. Pour any remaining egg mix on top.

Press lightly and bake it in a preheated oven at 200°C for 25 to 30 minutes or till golden top top and skewer inserted comes out clean.

Lift the paper up on to a cooling rack.

When cooled, dust it with icing sugar on top (this is optional).

Cut into slices on a cutting board and serve.

Enjoy this beautiful and delicious Blueberry & Cream Cheese Croque Cake. Have with for breakfast like we did or for evening tea.
Lables : French, France, Baked, Blueberries, Cream Cheese, Egg, Bread Slices, Baking Bloggers, Cakes

August 2020: French Baking