NOUGAT FLAN

Ingredients

Jijona Nougat
2 tablespoons of sugar
An envelope of chinese flan
1/2 litre of milk.
Candy for molds






Preparation

First, we crush the bar of nougat and mix it together with the envelope of chinese flan and a glass of milk.
fter we caramelize the molds.
We put the rest of the milk to heat with sugar. When it starts to boil, the previous mixture is added, stir until it starts to boil again. After this, pour it into the molds to set.

Serving suggestions
Add cream on top.

FANTASY CUPCAKES

 

 

 

Ingredients 

150 g of flour

150g of butter

150 g of sugar

2 eggs

1 teaspoon of baking powder.

Jelly beans

1 teaspoon of  rainbow extract

Colored fondat

 

Preparation

 

Mix with an electric mixer the butter with the sugar. Add the eggs and rainbow extract and continue beating.

Sift the flour with the baking poder and incorpórate  it to the previous preparation. Continue beating until there is a thick dough. Pour the dough into moulds for cupcakes and bake at 180ºC for 20 minutes in a greased baking tin.

When they are cold, unmould.

Meanwhile, stretch the sugar paste and introduce it in small portions in a silicone mold with different shapes, let stand for 1 hour until it hardens.

Cut the remaining paste of the same size as the surfaceof the cupcakes and place it on top of each.

Decorate to taste.

 

By Sofía y Nuria 6ºB

 

 

 

 



 

 

 

 

 



 

 





VANILLA CUPCAKES

 

  

 

 

 

Ingredients

 

75 g of butter

200g of sugar

2 eggs

1 teaspoon vanilla paste

1 teaspoon baking poder
1/4 teaspoon of salt
240 ml of milk







Preparation

Preheat the oven at 160ºC
Prepare a special tray for 12 cupcakes and put icing sugar in the papers.
In a bowl sift the flour together with the baking powder and salt.
Beat the butter with the sugar until it obtains a creamy mixture.
Add the eggs already beaten  and vanilla paste, remove it until it is smooth.
Put them in the over for 20 or 30 minutes, check if it is ready by inserting a toothpick and see if it comes out clean.
Leave them to cool and decorate with the frosting you like.


By Claudia, Sofía y Beatriz

 

 

NAUGHTY KIDS´S FOOD CAKE

 

 

 

Ingredients

 

1/2 cup of butter

3 squares of chocolate

2 cups of White sugar

2 eggs

1 cup  water

21/4 cups flour

11/2 teaspoon  baking soda

1/4 teaspoon  salt

1/4 cup milk

1 teaspoon distilled white vinegar

 

Preparation

  

Preheat the oven at 175 degrees. Grease and flour one pan.

Melt the butter with the chocolate in a small pan. Set aside to cool slightly.

Cream together the sugar and the eggs until light in color. Add the chocolate mixtureto the eggs and beat well until it is smooth. Add 1 cup boiled water and blend well. Mixture will be very liquid.

Mix together flour, baking soda and salt.

Add this mixture to the chocolate mixture and blend well.

Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan.

Bake at  175º for 30 minutes or until a toothpick inserted in the centre comes out of clean.

By Leire y Lucía 6ºA

 

 

 

 

 

 

 

 

 

 

 

 

 

 



CHOCOLATE TRUFFLES

 

Ingredients

-300g of soletilla sponge cake

-300g of condensed milk

-6 tablespoons of cocoa powder

-Chocolate noodles

Preparation

First, the soletilla cupcakes are crushed.

Then, they are put in a bowl and  condensed milk is added and mixed.

After, add the cocoa powder and mix to make a dough.

Next, let the dough rest for 30 minutes.

After that time, make balls with the dough and coat them in the chocolate noodles but you can coat them with coconut or with almonds. And ready to eat!

By Ainara and Natalia 6ºB

CHOCOLATE BISCUIT CAKE

 

Ingredients

1 l of milk

200g of butter

3 eggs

300 g of chocolate

100g of biscuits

400g of sugar

Preparation

First of all, you put the butter in a bowl, sugar and 3 eggs and mix them together.
When the mixture is smooth, you add the chocolate, the biscuits and the sugar
Next you prepare the oven at 120º for 5 minutes.
Then you put the cake in the oven at 120º for 10 minutes.After this, you wait to cool and eat it.

Serving suggestions

Serve the cake with a glass of milk.

By Noah and Lara 6ºA