Matcha Spelt Madeleine

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com These buttery sponge cakes are traditionally baked in scallop-shaped Madeleine moulds. Like all the delicate sponge cakes, they have a moist and tender crumb that are best eaten the day they're baked. Classic madeleines are made with sugar, flour, melted butter and eggs, often flavoured with vanilla...

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Blueberry Hazelnut Friands

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com A friand is a French term for a bite-sized almond cake typically made in an oval shape, but suitable for a muffin pan too. They are a great way of using up leftover egg whites and other than almonds, you can also use hazelnut or pistachio meal. This recipe uses a mix of confectioners' sugar and powdered agave (I ordered mine from Amazon), a natural sweetener made from...

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Chocolate Cups with White Chocolate Pastry Cream

http://schneiderchen.de | � 2014 | http://angiesrecipes.blogspot.com Pastry Cream, a very versatile cream used to fill cakes, pastry shells or as a filling for those cute chocolate cups. It is quite simple to make at home, and can be easily flavoured many different ways including chocolate, coffee, with liqueurs, lemon or any extracts, although vanilla remains the most common. 300 ml Whole milk1 Vanilla bean, split and scraped 3 Large...

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