Happy Birthday Sugar and Spice Baking 2 years old! Princess cake with creamy vanilla custard, vanilla cream and strawberry jam….On top of that, a yummy strawberry marzipan cover… Mmmm..

Happy Birthday Sugar and Spice Baking 2 years old! 😀 Today, is 2 years ago, since I started my Blog Sugar and Spice Baking. To celebrate it, I have baked a Princess cake with creamy vanilla custard, vanilla cream and strawberry jam….On top of that, a yummy strawberry marzipan cover… It’s an easy cake to make, it’s just the marzipan cover which can be a bit tricky to put on. 😉

Ingredients:

  • Sponge cake
  • 300 ml creamy vanilla custard
  • 400 ml cream, mixed with 3 teaspoons vanilla sugar
  • 100 ml strawberry jam
  • pre-made strawberry marzipan
  • roses of marzipan
  • icing sugar

Sugar and Spice Baking 2 years old!!

Sugar and Spice Baking Mr Croco 2 years

Sugar and Spice Baking 2 years

SaSBCake

Strawberry jam 2Vanilla CustardVanilla Cream   😀

Sugar and Spice Baking 2 years

Happy Birthday Sugar and Spice Baking 2 years old! 😀

 

 

 

 

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Rhubarb Crumble Tarts… Happy B-day Sugar and Spice Baking 7 months!

Mr. Croco is celebrating again that his favourite blog Sugar and Spice Baking has existed for 7 months. Today, he is doing that with his new little friend, Mr. Octo. You will see more of them in the future 😉 😀 Mr. Croco’s and Mr. Octo’s treats are Rhubarb Crumble Tarts… Mmmm… Very yummy and beautiful! 😀

Rhubarb Crumble Tarts

😀

owl party

Recipe (makes 12) 

Filling

  • 245 gr British Rhubarb in a light syrup
  • 1 tablespoon potato flour (for the rhubarb)

Pastry Base

  • 200 gr plain flour, sifted
  • 40 gr golden caster sugar
  • 125 gr unsalted butter, diced
  • 1 egg (Columbian Blacktan Hen)

Crumble 

  • 2 dl plain flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon vanilla sugar
  • 75 gr unsalted butter

Drain the rhubarb.

Cut the rhubarb into smaller pieces and mix them with the potato flour.

Lightly butter a 12-hole pie tin.

Place the flour, sugar and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.)

Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with rhubarb in each hole.

Put flour, vanilla sugar, granulated sugar and butter into a bowl.

Work all together until you get a smooth and firm dough.

Sprinkle the crumble dough over the rhubarb.

Bake the tarts in the middle of the oven for 20 minutes.

Let them cool a bit before being served.

Optionally, you can serve the tarts with custard, ice cream or whipped cream.

owl

Happy Rhubarb Crumble Tart Baking! 😀