Coconut and berry cake

How to make Coconut and berry cake recipe - Preparation time: approx. 25 minutes (plus baking, rising and cooling time)

Makes 12 slices

For the cake mix:
200 ml milk
330 g flour
1 sachet dried yeast
10 g sugar
pinch of salt
flour for the work surface

For the topping:
1 vanilla pod
200 g blackberries
200 g raspberries
80 g sugar
150 g light soured cream
150 g crème légère
4 eggs
20 g grated coconut
icing sugar for dusting

Method:
For the cake mix, heat the milk until lukewarm and then mix to a dough with the flour, dried yeast, sugar and salt. Cover with a damp cloth and leave to rise in a warm place.

Line a tart tin (30 cm diameter) with baking parchment and pre-heat the oven to 180 °C (Gas Mark 4). Roll out the pastry on a floured surface, use it to line the tin and press the sides firmly.

For the topping, cut open the vanilla pod and scrape out the pulp. Wash the blackberries and raspberries and pat dry carefully. Whip together the sugar with the soured cream, vanilla pulp, crème légère, eggs and coconut flakes until the sugar crystals have dissolved.

Spread the berries over the cake base, pour over the egg mixture and bake in the oven for approx. 40 minutes. The cake is ready when the topping has completely set and does not wobble when slightly shaken. Leave to cool and dust with icing sugar before serving.

Coconut and berry cake recipe

Caramelised apricot tart

How to make Caramelised apricot tart recipe - Preparation time: approx. 30 minutes (plus baking time)

Makes 12 pieces

Ingredients:
600 g apricots
3 sheets frozen puff pastry
100 g sugar
100 ml orange juice
1 tsp zest of 1 untreated orange
1 tsp zest of 1 untreated lemon
2 tbsp butter

For the chocolate sauce:
200 ml cream
125 g white chocolate
pinch of salt

Additionally:
flour for the work surface

Method:
Wash the apricots. Briefly blanch in boiling water, then shake and drain in a sieve and peel the fruit. Cut the apricots in half and stone.

Pre-heat the oven to 180 °C (Gas Mark 4). Defrost the puff pastry. Allow the sugar to caramelise until golden yellow in a tart tin (28 cm diameter) or an ovenproof frying pan. Then deglaze with orange juice and stir in the grated orange and lemon zest and butter and boil until reduced to a syrup consistency.

Put the apricot halves into the frying pan or tin with the curved sides downwards. Lightly roll out the puff pastry on a floured work surface and place over the apricot halves. Firmly press down the edges of the pastry. Bake in the oven for approx. 30 minutes. Then cover with a dinner plate and invert to turn out the tart.

While the tart is in the oven, prepare the chocolate sauce. Heat the cream and chop the chocolate into pieces. Add the chocolate to the cream with the salt and melt. Slightly cool and then whip to a creamy consistency with a whisk. Serve the tart with cream on individual plates.

Caramelised apricot tart recipe

Rhubarb flan

How to make Rhubarb flan recipe - Preparation time: approx. 25 minutes (plus baking and resting time)

Makes 12 pieces

For the pastry:
200 g flour
1 egg
120 g butter
60 g sugar
pinch of salt

For the topping:
1 sachet vanilla blancmange powder
40 g sugar
450 ml milk
1 kg rhubarb
15–20 g cornflour
sugar (if desired)

Additionally:
butter and breadcrumbs for the baking tin

Method:
For the shortcrust pastry, sieve the flour onto a floured work surface and make a well in the centre. Put the egg into the well. Cut butter into flakes and distribute around the edge of the well together with the sugar and salt. Roughly mix ingredients with a knife and then knead into a smooth dough with your hands. Wrap the pastry in cling film and leave to rest in the fridge for approx. 30 minutes.

Pre-heat the oven to 225 °C (Gas Mark 7). Grease a flan base tin (30 cm diameter) and line with breadcrumbs. Place the pastry into the flan tin and bake on the middle shelf for approx. 10–15 minutes. Leave to cool.

In the meantime, make the blancmange for the topping according to instructions but with only 450 ml milk. Continue to stir while cooling and then pour over the flan base, level the top and leave to set.

Peel the rhubarb and cut into pieces. Cook in a pan on a low heat, stirring regularly, until softened.

Mix the cornflour with cold water. Remove the rhubarb from the heat and stir the cornflour into the rhubarb purée. Bring to the boil again briefly, then remove from heat and add sugar to taste. Leave to cool slightly while stirring and then pour onto the set blancmange layer. Leave until rhubarb mixture is also set.

Rhubarb flan recipe

French plum tart

How to make French plum tart recipe - Preparation time: approx. 25 minutes (plus baking time)

Makes 16 slices

Ingredients:
450 g plums
125 g flour
130 g brown sugar
½ sachet baking powder
2 sachets vanilla sugar
pinch of salt
4 eggs
750 ml milk
2 tbsp icing sugar for dusting
200 ml cream
butter for the baking tin

Method:
Wash the plums, cut in half and stone.

Mix the flour with the sugar, baking powder, vanilla sugar and salt. Add the eggs and milk. Pre-heat the oven to 240 °C (Gas Mark 9).

Turn the mixture into a greased tart form (26 cm diameter). Arrange the plum halves over the tart base and bake in the oven for around 35 minutes. Coverwith tin foil if the tart browns too quickly. Leave to cool and then dust with icing sugar. Serve with whipped cream.

French plum tart recipe