Egg white almond cake

Almond taste and light consistency are the main criteria for this cake. Inspiration for this cake came from one interesting cooking blog "nami-nami" I've changed for my taste and all together it worked out well. If you have any unused egg whites and when You are sick of meringues, macaroons and Pavlova make this cake. It is so good that I wanted to make it even if there is no unused egg whites. Try it! 
160 grams almonds200 grams sugar110 grams butter1 tsp almond extract (or a few drops of almond essence)160 grams of flour1 tsp baking powder

 1) Blanch the almonds: place almonds in shells for 2 minutes into boiling water. Strain and rinse with cold running water. Peel the skin, it should slide off easily.

2) Preheat oven to 180 ˚ C.3) Whisk together butter and sugar in a food processor, or by hand with a whisk in a bowl. Add  sifted flour, almonds, baking powder and almond extract. Blend everything in a food processor till ingredients are well mixed.

If doing by hand - chop the almonds with a good knife or  finely shalt in pestle and mortar. Then mix with remaining ingredients.4) Separately, whip the egg whites to the stage of unstable peaks. Carefully fold beaten whites into the batter.

5) Prepare the cake tin. Smear it with butter and sprinkle with flour. Shake off excess. Tin must be coated with a a thin layer of flour. Fill the form with batter and place into the oven.Bake in oven for 40-50 minutes. Make a test with a toothpick: insert it in the center of the cake in the center, if it comes out clean - the cake is ready - if not, bake for another 5-8 minutes and make the test again.

Once you take the cake out , let it cool for 5 min before unmolding. Then I suggest to cool another 10 minutes on a rake before You start slicing.
Enjoy! 

Leek and ham tart

Seasonal French style tart, both nourishing and elegant. So easy to make, but looks like Your have spent a day on the kitchen. Perfect as a starter for a festive meal or serve it with simple green salad with vinaigrette for a light dinner.

For a 23 cm tart:

Basic pasrty dough
2 leeks (white parts only)
100 gram ham
1 tbsp butter
1 tbsp vegetable oil
2 cloves of garlic
150 gram cheese (Ementaler, Gauda)
1 egg
50 ml cream 20 % (You can substitute with dense sourcream)
Salt and pepper to taste

For 28 cm tart increase the quantities of ingredients by half and take 2 eggs instead of 1.

1) Make Basic pastry dough. Roll it and place in the tart baking pan in a thin layer.
2) Preheat the oven to 180 C.
3) Slice leeks into half rings, dice ham and coarsely grate cheese.

4) Separately in a frying pan over medium heat fry ham In 1 tbsp of vegetable oil till lightly brown. Transfer into a clean bowl.  Sweat leeks till soft in  the same frying pan with a tbsp of butter.
5) In the mean time beat an egg with cream. Add salt and pepper to taste. 

6) In a bowl mix leeks and ham, milk and egg mixture, press garlic in and add 100 grams of grated cheese.

Stir well and transfer into prepared tart baking pan with dough. Place the tart into preheated oven.

7) Bake for 20 min. then sprinkle the rest of cheese on top. Bake for another 15-20 min. The filling should thicken and the crust should be lightly brown.
8) Take Your tart out and let it cool for 5 min before unmolding if you have tart pan with a removable bottom. If not then let it cool for another 5 min and carefully transfer on the plate, upside down first. Then with help of another plate turn around.  If You are not sure of Your unmolding skills then carefully slice the tart in the pan.

And serve onto a plate.

It’s the best to have it with a glass of chilled dry white wine! Bon Appétit!

Crusty plum tart

      

Devine aroma of roasted walnuts, juicy plums and crunchy crust can really set Your head in clouds and inspire for big things.  Autumn is the best time for this tart, when You can get the best and the most aromatic and tasteful plums ever.

For dough:

250 gram flour (all-purpose)

150 gram walnuts

100 gram brown sugar

170 gram of cold butter

1 large egg yolk

2 tablespoons of grated orange zest

For filling:

1 kg of nice ripe plums

2 tablespoons of dense sour cream

2 tablespoons of brown sugar

1 tablespoon of orange zest

1) Preheat the oven to 180 C. Place Your walnuts on the baking sheet and roast them for about 8 min., till the nice aroma appears. Take the walnuts out and let them cool down on the sheet.   

2) In the mean time wash the plums, cut longwise and pit them. Set aside in a bowl.

3) Place the flour, walnuts, sugar, butter and the egg yolk and 2 tablespoons of orange zest in a food processor Pulse it until crumbly and well mixed. (If You don’t have food processor chop the walnuts finely. In a bowl mix dry ingredients first and then add yolk and butter. Work it through carefully till crumply, but not for too long, so the you don’t overheat the dough with Your hands).
4) In the bowl with the plums add 1 tablespoon of orange zest, sour cream, and 2 tablespoons of brown sugar. Mix everything well until the sour cream mixture covers the plums evenly.

5) Press 2/3 of the crumb mixture in an even layer into the bottom of a 24 cm tart baking form. Arrange the plums in the pan, skin-side down. Sprinkle the rest of the crumb mixture evenly over the plums.  

6) Bake the tart for 40 to 50 minutes or until the crust is brownish and the plums juices are bubbling. Remove from the oven and cool for 10-15 minutes. 

7) Serve it warm with addition of vanilla ice-cream or whipped cream or enjoy it cold with a cup of good tea. 

P.S. It was so good, that I didn't have a chance of taking picture of the slice of it. It was eaten before I could think of it:-)