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18Apr

Coffee meringues

Posted by: Aggy Categories: Our recipes
2 Comments
Easy Coffee meringues recipe Edible By Aggy

This week is National Coffee Week so whats better to celebrate it with than a Coffee meringues.

Fresh, moist, crunchy and chewy and full of whipped cream.

Coffee meringues recipe

Coffee Meringues, a trip down memory lane…

My childhood memories give me a lot of inspiration for my cooking and baking today. Watching Celebrity Bake Off a few weeks ago reminded me about one of my favourite Coffee Meringues. A special simple desert from the best bakery in town where I was born.

Every time I went there the choice was pretty difficult. No only the well known classics to choose from but now and again a special new treat was popping in. In almost all cases my first choice were Coffee Meringues. 

Pretty. Flawless. Always fresh and full of whipped cream.

Easy Coffee meringues recipe Edible By Aggy

We were allowed to eat Coffee Meringues because it was made with Inka. We have this special wheat coffee in Poland. It is extremely tasty and contains absolutely no caffeine.  When I was younger Inka was served with breakfast or with supper. It was very popular and probably even more consumed than hot chocolate at that time. Usually made with only milk or half and half with water.

Therefore it was totally safe for us or any kids to have Coffee Meringues. 

Today I am recreating my childhood taste with some Inka that I have left over from my latest trip to Poland. When making Coffee Meringues you can use ordinary instant coffee or any other alternative as it only contains tiny amount.

Tasty clouds of happiness.

Coffee Meringues are very easy to make. They don’t require any special skills or equipment. You can eat them straight away or leave to soften for a few days.

Giant, delicate, light, crunchy and gooey Coffee Meringues  are sandwiched with delicious whipped cream. When fresh the crunchy shell brakes as you bite it and it’s soft centre amazingly complimented by the cream.

Easy Coffee meringues recipe Edible By Aggy

Method.

Turn the oven to 145C.

To make 8 giant halves you will need:

Start by whisking on fast speed for a few minutes until the mixture become stiff.

While the mixer is still on add slowly to the mixture, spoon after spoon:

  • 300g sugar

Prepare coffee.

  • 3 tbsp instant coffee
  • 2 tsp spoons of boiling water

Gently stir in the coffee into the mix.

Easy Coffee meringues recipe Edible By Aggy Dadan

Spoon it on to a baking sheet. The recipe makes 8 large Coffee meringues. That’s about 2 spoons of mixture each.

Bake at 145C preheated oven for approximately 1 hour.

In  the meantime you can whip

  • small pot of double cream
  • 1 – 2 tbs icing sugar

Keep it in the refrigerator until the Coffee meringues are ready.

Sandwich Coffee meringues with the cream as soon they are fully cooled. Eat straight away or keep it for later.

 

I am sure you will love these!!

Happy baking.

Aggy x

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12Feb

Very berry cookie dough cake

Posted by: Aggy Categories: Kids corner Our recipes
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Very berry cookie dough cake

Very berry cookie dough cake

Last summer we spend an amazing few weeks in Poland. The weather was outstanding, almost every day over 30C and the gorgeous weather meant there was plenty of juicy and delicious fruits to be picked.

Originally Very berry cookie dough cake was my mums recipe that she made over and over again for us when we visited. She made it with apples and cherries but we adapted it slightly and came up with this Very berry cookie dough cake version.

Very berry cookie dough cake

The Very berry cookie dough cake is a fresh, quick and easy reminder of those long hot summery days. It taste perfect when eaten warm with ice cream or cold even on its own!

The base.

For the Very berry cookie dough cake base you will need:

  • 400g plain flour
  • 4 organic egg yolks
  • 200g sugar
  • 250g cold, unsalted butter
  • dash of vanilla
  • 2 tsp baking powder

Sieve the flour. Chop the butter in to small cubes and place all the of the ingredients in a food processor. If you haven’t got a food processor you can ‘rub’ it with your fingers. It suppose to make a loose crumble like texture. Put a side.

Meringue.

In the meantime prepare:

  • 4 egg whites
  • pinch of salt
  • 100g brown sugar

Whisk the egg whites with salt until stiff. Slowly add sugar and set aside.

Fruit mix.

Very berry cookie dough cake

You will need :

  • 1200g – 1500g fresh or frozen mix berries*
  • 4-5 tbls of corn flour depending on type of fruit you use
  • couple of spoons of sugar to your taste*

*I have used frozen mix of summer berries (red currants, black currants, strawberries and raspberries) with some extra frozen strawberries which allowed me to skip the sugar. We prefer our fruit to be slightly sour in taste especially when the cake and meringue are quite sweet. I have also added two crunchy apples, chopped to small pieces for the texture but again you can leave it out.

Mix the fruit with corn flour (and sugar) so it is coated evenly.

Very berry cookie dough cake

Warm the oven to 180C or 160C fan.

TOP TIP. First line a 10″ baking tin with tin foil making sure it overhangs the tin (this is to help to remove the cake later). Then using one, large piece of baking paper place it on top and press it into the corners again making sure it overhangs slightly.

Assembling the layers for Very berry cookie dough cake.

Depending if you are using fresh or frozen fruit please follow step 1 or step 2!

  1. Fresh fruit baking.

Sprinkle evenly 3/4 of the crumble mix in the baking tin. Gently cover with the fruit and then spread the meringue. Crumble the remaining mix on the top.

Bake for 45-50 minutes till golden brown.

  1. Frozen fruit baking.

Sprinkle evenly 3/4 of the crumble mix in the baking tin. Gently cover with the fruit and place it in the oven. Bake it for 25 minutes. Take it out and quickly top it up with the meringue and crumble the remaining mix on the top.

Bake it for 50-60 minutes till golden brown.

Very berry cookie dough cake

 

You can enjoy a slice or two straight from the oven but cool completely before removing from the tin.

I hope you like it as much as we do!!

Aggy, Andy & Zara

xxx

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21Sep

Lemon, almond and poppy seeds roulade

Posted by: Aggy Categories: Our recipes
2 Comments

Lemon, almond and poppy seeds roulade

Lemon almond and poppy seed roulade recipe

So who watched the ‘Great British Bake Off’ last week? I think we will be trying our hands at the show stopper as it looked amazing!

Lemon almond and poppy seed roulade Here at Cotswolds Finest Cakes HQ not only do we have a passion for outstanding sculpted, gravity defying and wedding cakes; we also love baking breads, preparing desserts making the ultimate sweet treats. In our new blog we would like to share our favorite recipes with you all so you too can make and bake the most delicious desserts for you and you friends and family.Lemon almond and poppy seed roulade and our litte modelAll the recipes will be varying in skill level but with good planning and attention to detail there should be no recipe that is too difficult for the home baker!

Lemon almond and poppy seed roulade recipe

All the ingredients we use are things that are either found at home already or are easily available from your local store.

So, get your aprons on, the oven fired up, zero the scales and let’s get baking.

First recipe we would like you to try is our amazing Lemon, almond and poppy seed roulade with delicious cream cheese filling. This really is a very moreish dessert which all the family can get involved in making and certainly enjoy eating! The only down side to this dessert is that it’s so easy to make and so delicious – you may find yourself making it over and over again!

(more…)

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