thewildsix

A family of six and their fearless journey through life, love and the pursuit of all things yummy

French Meringue Cake – Just for Dad! June 20, 2012

It’s was Father’s Day and Lonnie requested “something French-ie” for his dessert. I found this recipe, courtesy of Laura Calder, and decided to give it a whirl. You can flavour your meringue and your French buttercream with a million different combinations. Go crazy!!!

INGREDIENTS

  • For the meringue
  • 4 ounces ground almonds or hazelnuts
  • 1 tablespoons cornstarch
  • 1/2 cup plus 1 tablespoon sugar
  • 4 egg whites
  • For the buttercream
  • 1/2 cup plus 2 tablespoons sugar
  • 4 egg yolks
  • 1 cup or 2 sticks butter, very soft
  • 1 tsp. vanilla extract
  • For the top
  • 1 cup slivered almonds, toasted
  • 6peaches, sliced

DIRECTIONS

To make the cake: Preheat the oven to 275 degrees F.

Line 2 baking sheets with parchment and draw on 2 (9-inch) circles. Cook’s Note: You could also do rectangles.

In a small bowl, combine the ground almonds, cornstarch, and all but 2 tablespoons of the sugar. In a separate bowl, beat the whites to soft peaks, and then beat in the remaining sugar to make a stiff meringue. Fold in the almond mixture in 3 batches to combine thoroughly. Using a piping bag with a large tip, pipe the meringue onto the circles on the parchment. Bake until crisp and dry, about 1 1/2 hours.

To make the buttercream: Heat the sugar with 1/3 cup plus 2 tablespoons water to dissolve, then boil to soft-ball stage, which is just before the syrup changes color (235 to 240 degrees F on a candy thermometer). Beat the egg yolks in a stand-up mixer, then, with the beaters running, quickly add the hot syrup in a thin stream. Continue beating until the mixture is cool and forms and thick mousse, about 5 minutes. Beat in the butter, gradually, and finally add the vanilla.

To assemble the cake: Set a round of meringue on a serving plate. Spread over a quarter of the buttercream. Lay in a layer of sliced peaches. Spread the top layer with buttercream and set it on top of the first. Spread the remaining butter cream over the sides of the cake. Press the toasted almonds all around the sides. Arrange another layer of peach slices on top.

 

 

Getting Wild With a Papaya Mask May 27, 2012

Filed under: Stuff for your Face & Bod — Brandi @ 2:10 am
Tags: , , , , ,

Anytime I can get my hands on a ripe papaya (that doesn’t cost a King’s ransom), I snatch it up and take it home, slice it and put it in the fridge. Between using the seeds in salad dressings and putting the flesh in salads and smoothies, I also use it on my face. Papaya is insanely rich in anti-oxidants and vitamin C. It has a knack for getting rid of those McNasty free radicals. Since I quit smoking and just turned 40, Mumsy needs all the help she can get! Don’t use it everyday, but this recipe will last three days out of the week.

For this mask, I used:

3 cubes of papaya (mashed)

1 T. fresh plain yogurt

2 T. ground almonds (or raw oatmeal)

1 T. honey (SUPER moisturizer)

Mix thoroughly and smear on your face, avoiding eye area. Let sit for 10 minutes and then rinse off with tepid water. Your skin feels radiant. No joke. Sweet papaya lovin’!

 

Quick and Probiotic Facial Cleanser May 12, 2012

So easy, so refreshing. Use it either as a morning cleanser or a mask at night (leave on for 10 minutes…no more!) I love this one.

2 T. ground almonds (make your own in a processor – MUCH more affordable. Keep rest in ziplock in freezer)

1 tsp. honey

1 egg white

2 T. plain yogurt (make your own by heating 1/2 gallon whole milk to 90 degrees, let cool. Add 1/3 c. plain yogurt. Cover and let sit for 24-36 hours. Voila!)

Mix together. Store in airtight container in fridge. Stir before using. Will keep for one week in fridge.