As the title states “International Waffle Day” has passed me by but as I make waffles a lot for the family it isn’t that big a deal. Next time I make them I will take lots of photos and share them with you. My waffle recipe is really easy to do but the problem is I don’t measure any of the ingredients – I just guess by eye. So when I make them as a treat for the children I will weigh everything properly and add the recipe and some photos later with the children’s creations. Watch this space for more details. 🙂
I spent most of my Saturday ferrying children around so Sunday was about what my husband and I wanted to do. First though we needed the children to get up out of their beds but as the clocks went forward here in the UK on Saturday night/Sunday morning, that proved quite difficult. Once the troops were fed, watered and dressed it was time for the dreaded homework to be done. 🙁 This is where the problem lies for one child in particular who has been putting off the inevitable and as I have told her all week “she still has to do it no matter how much she doesn’t want to” because let’s face it we all have to do things we don’t want to in life. Anyway once the homework was done we went out to have some fun with some much needed fresh air. 🙂
Feeling refreshed and raring to go, I spent yesterday in the kitchen baking and creating. I have made Mini Black Forest Gateaux, Salted Caramel Sauce, Brownies with a selection of toppings ranging from American themed sweets, Turkish Delight and Salted Caramel Sauce.
The Mini Black Forest Gateaux is a recipe I am going to share. I recorded myself whilst making the genoise sponge so I will be adding the video soon. I decorated the mini sponges with fresh cream which I piped around the edges and filled the centre with morello cherry jam. The mini gateaux are delicious and something different to try over the Easter holidays and perfect for “National Black Forest Cake Day” which is tomorrow. I decided to make some mini gateaux as I have made the standard sandwich cake many times now. I wanted to make the gateau with a genoise sponge for several reasons:-
- I love genoise sponge because it is so light and airy
- I have never baked a genoise sponge in my new oven before
- I am interested in the calories for these little gateaux so I will be looking into the nutritional information for them.
[lt_recipe name=”Mini Black Forest Gateaux” servings=”5″ prep_time=”15M” cook_time=”15M” total_time=”30M” difficulty=”Intermediate” print=”yes” image=”https://www.love-to-bake.uk/wp-content/uploads/2018/03/blackgat2.jpg” ingredients=”For the genoise sponge:-125g caster sugar;115g plain flour;2 eggs;0.5 tsp vanilla essence;For the decoration:- 125ml double cream;5tbsp morello cherry pie filling;Chocolate sprinkles;” ]Preheat the oven to Gas 4.;Place 5 mini cardboard loaf trays n a baking tray.;In a glass bowl weigh out the sugar and eggs.;Standing over a pan of boiling water, whisk the sugar and eggs together till a trail is left in the mixture.;Add the vanilla essence followed by sieving in the plain flour.;Fold the flour into the mixture to form a smooth batter.;Transfer to the loaf trays.;Bake for 15 minutes maximum till turning lightly brown.;Allow to cool before decorating.;For the cream, whisk until thickened.;Transfer to a piping bag with a star nozzle fitted.;Pipe the cream around the edges of the sponges.;Spoon the cherry filling int the centre of the cream.;Sprinkle the top with the chocolate sprinkles.;;;; [/lt_recipe]
Nutritionally,
- Calories 288.3
- Total Fat 8.4 g
- Saturated Fat 5.8 g
- Polyunsaturated Fat 0.6 g
- Monounsaturated Fat 0.7 g
- Cholesterol 74.4 mg
- Sodium 89.6 mg
- Potassium 43.4 mg
- Total Carbohydrate 47.4 g
- Dietary Fibre 0.7 g
- Sugars 1.4 g
- Protein 5.6 g
you can see that the calories, carbohydrate and fat content are all quite high due to the cream in the recipe. There is not too much sugar in the recipe which corresponds to the low sugar content in the nutritional information. There is no butter in the recipe as this is a fatless sponge recipe which means that the sponge does not have a long shelf life but these mini gateaux will not last too long anyway so I would definitely recommend this recipe idea for when you have a lot of company and you know it will be eaten the same day.
The Brownies I have made with different toppings as I needed some other photos of these new brownies to add to my webshop. Also, I have an order for these various toppings due for delivery at the end of the week so this was a type of trial. I knew all the different brownies would be eaten by the family this week so they would not go to waste. (More about the brownies tomorrow as I have a lot more to say on this subject).
The Salted Caramel Sauce I needed to try out at making due to an order I have received and I thought it would be quite similar to the caramel I make for my caramel slice but how wrong could I be. Although the ingredients are similar but not the exact same so the method is different too. It was a very interesting maiden attempt at making this sauce to use in the brownies which worked very well. There is so much of the sauce (if my eldest daughter doesn’t eat all with a spoon straight from the jar) that I want to try some other bakes this week. I am thinking scones and cookies so watch tomorrow for my creations.