Um sincero obrigado a todos os que continuam aqui a passar, este bolo é para vocês.
The blog is turning 4 today. four years that in another place. in another situation. not very distant from the one that I am now. I decided to star this adventure. this adventure of sharing moments. of sharing recipes. of exploring this new world. of receiving so many things in return. of meeting new people. of taking with me so many experiences. of everything that I have done on the side of the blog. of how much my life has changed. of how many places I have been. now that I am in Brighton. but when less than a week ago. in a small gathering. with this walnut blueberry cake. and a peach and blueberry galette. I celebrated among best friends. the fourth anniversary of the blog. that was also like a goodbye party. of leaving Portugal once again. but is only a see you soon. and bring on another year of experiences for the blog. and so many other on the personal level
A heartfelt thank you to all of you that keep passing by, this cake is for you.
para 12
Este bolo, bem como uma galette, que já o tinha sido na festa de aniversário do meu avô, foram as receitas nesta pequena celebração.
Um bolo de noz, bem como gosto. A mistura de sabores da estação com frutos secos.
Aqui fica a receita, que foi inspirada no livro 'Love, Bake, Nourish' da Amber Rose, sofrendo apenas algumas alterações.
Um bolo de noz, bem como gosto. A mistura de sabores da estação com frutos secos.
Aqui fica a receita, que foi inspirada no livro 'Love, Bake, Nourish' da Amber Rose, sofrendo apenas algumas alterações.
ingredientes (para o bolo):
110 g manteiga, temperatura ambiente
110 g açúcar
2 ovos
110 g farinha, previamente peneirada
50 g miolo de noz
1 c. chá fermento em pó
Começar por bater o açúcar e a manteiga durante 15 minutos, o suficiente para o açúcar estar dissolvido na manteiga e deixar de se sentir o granulado.
Adicionar então os ovos, um a um, e bater muito bem após cada adição.
Por fim, envolver a farinha, o miolo de noz e o fermento na mistura e verter para uma forma simples, redonda de 20 cm de diâmetro.
Levar ao forno previamente aquecido, a 170º C, durante 20 minutos (máximo 25 min.) até estar bem cozido e ligeiramente dourado.
Repetir o processo, para fazer a segunda camada.
Deixar arrefecer as duas camadas de bolo, completamente, antes de montar o bolo.
ingredientes (para a compota de mirtilos):
Colocar os mirtilos, a água e o açúcar num tacho sobre lume médio. Deixar o açúcar dissolver e reduzir um pouco o lume. Deixar então a cozinhar por mais 10 minutos. Remover do lume, permitir que arrefeça, conservar num frasco hermético por cerca de uma semana no frigorífico.
ingredientes (para a cobertura):
200 ml natas
100 queijo creme
100 g iogurte grego natural
2 c. sopa açúcar em pó
250 g mirtilos
Primeiro bater as natas, até ficarem firmes (cerca de 5-7 minutos). Depois envolver o queijo creme, o iogurte grego e o açúcar em pó. Para ficar bem envolvido e cremoso, cerca de 2 minutos.
montar o bolo:
As camadas de bolo deverão ter cerca de 2 cm de altura, não precisam de ser perfeitas, mas relativamente uniformes.
Começar por colocar a primeira camada de bolo num cake stand, barrar com metade da cobertura natas, queijo e iogurte, de forma uniforme e plana e algumas colheres da compota de mirtilos. Colocar a segunda camada de bolo, no topo barrar com a cobertura de natas, queijo e iogurte e por fim adicionar os mirtilos no topo.
Colocar no frigorífico até à hora de servir.
serves 12
This cake, as well as a galette, which I also baked for my grandpa's birthday party, where the recipes that I made for this small gathering celebration.
A walnut cake, just how I like it. The mix of seasonal flavour with nuts.
Here it is the recipe, which was inspired in the book 'Love, Bake, Nourish' from Amber Rose, with only a few changes.
A walnut cake, just how I like it. The mix of seasonal flavour with nuts.
Here it is the recipe, which was inspired in the book 'Love, Bake, Nourish' from Amber Rose, with only a few changes.
ingredients (for the cake):
110 g butter, at room temperature
110 g sugar
2 eggs
110 g sifted flour
50 g walnut (grounded)
1 tsp. baking powder
Start by mixing on a bowl the butter with sugar and beat for at least 15 minutes until the mixture is creamy. Then add the eggs one at a time while continuing to beat. Now fold the previously sifted flour, grounded walnuts and the baking powder.
Pour the mixture over a round, simple, 20 cm cake tin.
Bake in a pre-heated over for 20 minutes (maximum 25 minutes), at 170º C, until golden on top and completely cooked.
Repeat the process for the second layer.
Allow it to cool completely before assembling the cake.
ingredients (for the blueberry compote):
Place the blueberries, water and sugar into a saucepan over a medium heat. Let the sugar dissolve and reduce the heat a bit. Simmer for 10 more minutes. Remove from heat, allow it to cool, pour into a air tight container and store it up to 1 week in the fridge.
ingredients (for the topping):
200 ml double cream
100 g cream cheese
100 g natural greek yoghurt
2 tbsp. powdered sugar
250 g blueberries
Start by beating the double cream in a bowl till consistent and firm (around 5-7 minutes). Then mix the cream cheese, greek yoghurt and powdered sugar into the bowl and beat it until well involved and creamy, for about 2 minutes
assembling the cake:
The cake layers must be around 2 cm tall. They don't need to be perfect, but relatively uniform.
Place the first cake layer on a cake stand, spread half of the cream, cheese and yoghurt mixture in an uniform and flat way and spread a few spoons of the blueberry compote on top (your choice) . Place the second cake layer on top and spread the rest of the mixture and on top add the blueberries.
Place in the fridge until serving time.
Enjoy!
Enjoy!
