Quatre-Quarts Cake

For some unknown reason, I have never posted the mother of all baking recipes which is the quatre-quarts cake. This is the easiest cake to make and a big bonus is that you can customize it anyway that you like. I have made many variations of this recipe and almost every single one of them turned out great, so I encourage you to make this recipe your own and use your creativity to make it better.

Things you’ll need for 1 cake or 12 cupcakes:

  • 250 grams of sugar
  • 250 grams of self-rising flower
  • 250 grams of butter (softened)
  • 4 eggs

To make this cake you need to start by putting the butter in a mixing bowl and beating it with an electric mixer until it’s nice and fluffy. After that, you can add the sugar and mix that in thoroughly. Of course, you can do all of this by hand, but an electric mixer does make it easier and fastens up the process a lot.

Next up are the eggs, which you should mix in one by one. And last but not least, you need to add the self-rising flour. However, it’s better to mix in the flour with a spatula because otherwise you might overmix the mixture and then get a tough and let’s face it, no one likes a cake that’s hard to chew.

Now comes the fun part, you can any type of flavoring that you like. You could add some vanilla bean, vanilla extract, almond extract, chocolate…. The possibilities are endless to be honest. However, if you’re not sure then I’d go with a tablespoon of vanilla extract and a tablespoon of vanilla sugar to make a classic vanilla quatre-quarts cake. And if you want to try different flavors, but you’re not sure about the quantities then you don’t need to worry because I’ll be posting some of my favorite flavor combinations very soon.

Enjoy baking and until next time,

Lore xoxo

I'm back

Hi everyone,

the hiatus is over and I'm coming back with a bang because I have acquired some kickass recipes over these past few weeks. I'm very excited to start sharing them with you and this blogpost already contains a few pictures that can give you an idea about which recipes you can expect from me the next couple of months. Also, a small life update, this week I'm leaving to the US for 10 months, which is a dream come true for me. Moreover, I hope to find some new local pastries to try out and share with you guys. I am super excited and I am ready to live my life to the fullest and make the best of everything. Hope you are ready to fulfill your dreams as well.

Enjoy baking and until next time,

Lore xoxo

Hiatus until August 2016

Hi guys,

as most of you know, I am a college student and that comes with its territory. Finals are coming up and I really do need to make them priority, which is why I won't be posting for a while. Moreover, after finals I'm going on a very exciting studytrip to China and afterwards I'll take some time to enjoy my summer holidays and try out some new recipes. I will return with new recipes in the beginning of August. Hope you all understand and have a great summer holiday yourselves.

Until next time,

Lore xoxo

Seashell pralines

thumb_thumb_DSCN2291_1024_1024.jpg

Seashell pralines are one of the most famous pralines in Belgium and everyone loves them. They are my personal favorite by far, and I love that they are pretty easy to make. However, there is also some bad news, to make these you need to have at least two chocolate seashell molds and find a store that sells gianduja.

Gianduja looks like milk chocolate, but it is actually a mixture of chocolate and praliné (sweet hazelnut paste). It tastes absolutely delicious and it’s so addictive.

To make seashell pralines you need:

  • 1 cup of gianduja
  • 1 cup of praliné
  • Dark, milk and white chocolate to cover the molds

To create the distinct seashell look, you need to paint the molds with all three types of chocolate. Please make sure that the chocolate has the correct temperature because otherwise it won’t harden up. Just take your finger and dip it in one of the chocolates and put a bit in every little mold and once that’s hardened up, you do the same for a different type of chocolate. Then you need to let that harden up and then cover the rest of the mold with the last type of chocolate.

While the molds are hardening up, you can start on the filling. Just put the gianduja in a bowl and melt it. Working with gianduja is a bit easier than working with chocolate, since you don’t really need to temper it. Once the gianduja has been melted, you can add the praliné and fill the chocolate molds with the mixture. You should fill the molds to the brim and then put two molds together to create the seashells. Let the pralines harden up in the fridge for a few hours, and afterwards they should come out the mold quite easily.

Enjoy baking and until next time, Lore

Orange Delight

IMG_20160322_201126_Fotor.jpg

Sometimes cookies that seem very simple can have such an intense flavor that will make you fall in love with them, and that’s the case for these orange delight cookies.

Things you’ll need:

  • 350 grams of butter
  • 175 grams of powdered sugar
  • 1 egg
  • 150 grams of candied oranges
  • 500 grams of flour
  • The zest of ½ - 1 lemon
  • Pinch of salt

To make these cookies you need to cut the candied oranges into really small cubes and then mix it with the butter. It will be a lot easier if you start with softened butter, because otherwise you need to soften the butter by kneading it for a couple minutes in your hands. Then you can add the rest of the ingredients, except for the flour. Once this is mixed very well, you should add the flour and mix until combined. Do not overmix it once the flour has been added. Roll the dough into a cylinder and wrap it in a plastic foil. Then you should put it in the fridge for at least 30 minutes so it can harden up.

Once the dough has hardened up in the fridge, you can unwrap it and roll it into sugar. Then take a sharp knife and cut thin slices of the dough and put them on a baking sheet. Bake the cookies for 10 minutes in an oven that has 180 degrees Celsius (360 degrees Fahrenheit).

Enjoy baking and until next time,

Lore