The daring bakers challenge - KRINGLE-

THE DARING BAKERS' MARCH 2011 CHALLENGE: Mets la main à la pâte! YEASTED MERINGUE COFFEE CAKE

This months challenge, jummi yeasted meringue cake, I filled mine with meringe, vanilla cream and chocolate

It turned out to be a wonderfull combination

Ingredients
For the yeast coffee cake dough:

4 cups (600 g / 1.5 lbs.) flour
¼ cup (55 g / 2 oz.) sugar
¾ teaspoon (5 g / ¼ oz.) salt
1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast
¾ cup (180 ml / 6 fl. oz.) whole milk
¼ cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature)
½ cup (135 g / 4.75 oz.) unsalted butter at room temperature
2 large eggs at room temperature

Blog-checking lines: The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.Blog-checking lines: The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

best regards Sukkertopp

Daring Bakers Challenge: Panna Cotta and Florentines

Daring Bakers Challenge: Panna Cotta and Florentines

My first daring kitchen challenge, and how suiting that I have never made Panna cotta before, but I truly loved the creamy taste. We had som friends over yesterday so I decided to make a whole dessert platter including these two:

So on the plate we have the panna cotta in the high glass, covered with two layers og gel of raspberry and blueberry taste.

Florentines cookies

Chocolate cookie from Belgium, recipie from Faster-philip on this page http://www.faster-philip.dk/belgisk-chokolade-kage on top there is a bit of blackberry sauce. This recipie is quite large so I divided it into two

In the cupcake holder there is a chocolate mouse with dark chocolate based on blueberry taste.
Gello in the different colours with raspberry, lime and blueberry taste

the little ornament in the corner is blackberry sauce


The recipie are as follows on the Panna cotta.
Ingredients
1 cup (240 ml) whole milk
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
3 cups (720 ml) whipping cream (30+% butterfat)
1/3 cup (80 ml) honey
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar

Flourentines cookies

Ingredients

2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter
2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats
1 cup (240 ml) (230 gm) (8 oz) granulated sugar
2/3 cup (160 ml) (95 gm) (3⅓ oz) plain (all purpose) flour
1/4 cup (60 ml) dark corn syrup
1/4 cup (60 ml) whole milk
1 tsp (5 ml) vanilla extract
pinch of salt

 The panna cottas got two layes of gel

Blueberry, lime and  raspberry gello, I had to get a friend to send this to me from Norway to Denmark cause they dont sell them here in Copenhagen, this is Freja gello, really good and easy to make.

And so pretty and colorfull

here is the dessert plate again, jummi

Love sukkertopp

Blog-checking lines: The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

The Daring Kitchen

Jeg er nå en officiel medlem av The daring kitchen som er en web siden som ble dannet i 2006, for å få alle kakebakere rundt i verden til å bli bedre og å få inspirasjon.
Den 1 hver mnd får alle medlemmer en utfordring - den samme oppskrift vi skal lage og så blir disse posted samme dag over hele verden på respektives blog. Post dato er den 27, så sjekk innom blogg for å se hva utfordingen for februar er :-)

jeg vil også oppfordre alle mine fellow bloggere til å blir medlem og ta utfordringen på strak arm.
se link http://thedaringkitchen.com/

Mvh Sukkertopp