Back in Spain without kitchen!

I am back in Spain and with no access to daily use of kitchen once again! My kit equals to a water kettle and three little plastic bowls for packed lunch. However, I will have some classes in kitchen this year so I hope it will equal out at least a little bit.

These are some of our creations from the first week we have spent in pastry.  I was so much fun, but I can't a see a single profiterole anymore! The introduction of  an intensive gym week proved to be necessary due to the concentration of extra sugar that collected in every single bit of my body – some people call it fat, but I keep my positive attitude. 

Pink chocolate shavings brought up an idea of me being called a Barbie Chef, however, I am not very supportive of it. I preferred the Little Chef they used back at Marriott.  I don’t think my hair will ever be as blond as Barbie’s and I will not most probably date any guy as hot and as plastic as Ken.

Almond-Topped Cream Slice

This is one of the easiest tea cake recipes even though there are two components to it. It involves only stirring. I love the fact that it is dry but some people might welcome a variation by cutting the cake and adding jam or soaking the cake a little bit in extra milk. However, I still believe it is very yummy.

I have the recipe from our pastry teacher and I am not sure where she took it from so if you find the real source I would be very happy about it.

Ingredients:

Cake

120 ml of cream

72 g sugar

1 Vanilla pod

2 eggs

155 g of flour

1 teasp. of baking powder

Almond topping

90g butter

75g sugar

60ml cream

1 tablesp. flour (soft)

90g almond flakes

Method:

1)      To prepare the cake whisk together cream, sugar, vanilla seeds and eggs in a bowl

2)      Add and whisk in the flour in two lots

3)      Spread mixture into a prepared pan – lined with baking paper

4)      Bake in an oven for 15 minutes at a temperature of 170 degrees Celsius or until golden brown

5)      For the alomnd topping start with melting butter in a saucepan.

6)      When the butter is melted stir in sugar, cream and flour.

7)      Stir constantly over heat until the mixture boils and becomes thick.

8)      Remove from the heat, gently stir in the almonds and spread over the cake.