Dessert Cake Namur Gateau Namurois Recipes

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POOR MAN'S PUDDING CAKE (POUDING CHOMEUR)



Poor Man's Pudding Cake (Pouding Chomeur) image

Adopted recipe! A traditional French-Canadian recipe that is very common in Quebec. A syrupy "pudding" with a cakey topping. Very sweet.

Provided by Barefoot Beachcomber

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups brown sugar
1 1/2 cups water
3 tablespoons butter or 3 tablespoons margarine
1/2 teaspoon vanilla
3/4 cup sugar
3 tablespoons butter or 3 tablespoons margarine
3/4 cup milk
1 pinch salt
1 1/2 cups flour
2 teaspoons baking powder

Steps:

  • In a saucepan melt butter or margarine; stir in brown sugar.
  • Add water and vanilla.
  • Bring to a boil.
  • Meanwhile, make the dough.
  • Cream butter or margarine; add sugar.
  • In a separate bowl, combine flour, baking powder and salt.
  • Add to butter mixture alternately with milk.
  • Pour syrup into a 9 X 13 baking dish.
  • Drop dough by teaspoons over syrup.
  • Bake at 350 F for 30 minutes.

Nutrition Facts : Calories 407, Fat 9.7, SaturatedFat 6, Cholesterol 26.1, Sodium 211, Carbohydrate 78.5, Fiber 0.6, Sugar 58.8, Protein 3.3

GATEAU SIMPLE



Gateau Simple image

Simple cookie recipe from the label of a mold press (Moule Cheche) bought in Tlemcen, Algeria. Only the ingredients were listed, so I improvised the general directions for mixing cookies.

Provided by Narjis

Categories     Dessert

Time 10m

Yield 24-36 cookies

Number Of Ingredients 6

500 g butter
225 g cornstarch
3 egg yolks
500 g flour
1 teaspoon baking powder
250 g sugar

Steps:

  • In bowl, beat butter, egg yolks and sugar until light and well blended.
  • In separate bowl, sift together cornstarch, flour and baking powder. Gradually, add the dry mixture to the wet mixture, blending well between each addition.
  • Use a pastry tube with a medium-sized start mold to make small circle (wreath type) cookies.
  • Bake in medium hot - hot oven until cookies are lightly browned.

GâTEAU VICTOIRE



Gâteau Victoire image

Of all the cakes in the flourless genre, this Gâteau Victoire has the most marvelously creamy texture. Once baked, it's so velvety moist that I recommend you cut it with a length of dental floss instead of a knife-even at the risk of getting some funny looks from your dinner guests who might think that you're preparing to brush your teeth and call it a night.

Yield makes one 9-inch (23-cm) cake; 10 to 12 servings

Number Of Ingredients 7

12 ounces (340 g) bittersweet or semisweet chocolate, chopped
3/4 cup (180 ml) heavy cream
3 tablespoons (45 ml) dark rum, Cognac, or port (ruby or tawny)
6 large eggs, at room temperature
6 tablespoons (75 g) granulated sugar
Pinch of salt
Powdered sugar, for dusting the cake

Steps:

  • Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9-inch (23-cm) springform pan. Wrap a large sheet of aluminum foil around the outside of the pan, making sure it's absolutely watertight. Set the pan in a large roasting pan.
  • In a large heatproof bowl, combine the chocolate, cream, and rum, Cognac, or port. Set the bowl over a pan of simmering water and stir occasionally until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat.
  • In a stand mixer fitted with the whip attachment, whisk together the eggs, granulated sugar, and salt on medium speed until the mixture is thick and leaves a well-defined ribbon on the surface when you lift the beater, about 5 minutes.
  • Fold one-third of the beaten eggs into the chocolate mixture to lighten it. Then, fold in the rest. Scrape the batter into the prepared pan and pour very warm water into the roasting pan to reach halfway up the sides of the springform pan.
  • Bake until the cake feels just set in the center, about 45 minutes. Remove the cake from the water bath and let cool completely.
  • Run a knife around the sides of the cake to help loosen it from the pan. Release the sides of the springform pan and dust the cake with powdered sugar.
  • This cake is best the day it's made, although it can be kept overnight at room temperature.
  • A colorful cranberry, prune, and kumquat sauce is a lovely winter-season addition to serve alongside this cake during the holidays. Heat 2 cups (500 ml) of ruby or tawny port and 1/2 cup (100 g) of sugar in a small saucepan. Add 12 pitted prunes, quartered, and 2/3 cup (75 g) dried cranberries to the pan and simmer for 4 minutes. Add 12 sliced and seeded kumquats and simmer for 1 minute more.
  • Dental floss pulled taut between your fingers works best for getting neat slices of this delicate cake.

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