A recipe found from the bottom of my cookbooks ..... to always want to find "new" we forget what we already have ... I admit that it is not my favorite cake far from there, I think it's a very compact cake despite the fodder ....

Cake "Z"

A recipe found from the bottom of my cookbooks. .... to always want to find "new" we forget what we already have ... I confess that it's not my favorite cake far from it, I think it's a cake very compact despite fodder.

Ingredients for 10 people:

300g of flour,

1 packet of baking powder,

250g of sugar,

6cash of oil,

250 ml of milk,

4 separate yellow and white eggs,
1 tbsp. kirsch,
1 pinch of salt. The cooking starts in cold oven. In a salad bowl, mix the flour, yeast, salt, sugar, oil, milk, egg yolks and kirsch until a smooth paste is obtained. br>
In another bowl, place the whites in firm snow and add them delicately to the dough. I use the shaved flexipan mold. Pour the mixture into the pan and bake in the cold oven that you turn on when you put the cake in the oven .... 40 to 50 minutes Th 5/6 or 170/180 C. Unmould immediately


















Serve cold.You can improve it by cutting it in half and stuffing thick pastry cream, jam or other ..

Recipe taken on the site linked below For 6 pitas: 5 g salt 225 g flour 10 g fresh yeast crumbled 140 g lukewarm water 10 g olive oil Place in the oven order the ingredients in the bowl of your robot with ......

1 C. mustard 200 g thick cream 75 g butter half lemon juice 1 tbsp. Chives Salt, pepper Preparation of the lemon sauce: Pour all the ingredients into the bowl and set the timer for 4 minutes, the temperature ......

Quick tartlets with a base of biscuit butter ... The most difficult being to make the cream muslin ... You will only have to follow the steps of the photos ... It is crucial that the cream is at temperature ambient as well as butter ......

Ingredients for 20 people For the dacquoise: 180g of hazelnuts 180g of icing sugar 80g of sugar 8 whites beaten in snow For the crunchy praliné: 100g of white chocolate 140g of gavottes for the mousse with the red fruits and the coulis: 2kg of fruits. .....