Lemon Pie
Ingredients
Base:
-125 gr self rising flour
-125 gr normal flour
-75 gr brown sugar
-125gr butter
-1 egg
-1 lemon
Lemon layer:
8-10 Eggs
8-10 white sugar spoons
50 gr butter
2-3 spoons cornflour
4 lemons
Top layer:
200gr Cream
75gr sugar
Grated lemon peel of 2 lemons
Instructions
Base:
-Mix butter(soft), sugar, egg and grated lemon peel
-add the flour
-extend in a tart pan( make sure that the borders cover all the surface even the sides)
-Bake for 10 15 mins medium-low in oven
Lemon layer:
-crack the eggs and separate the egg yolk from the albumen(transparent part)
-cook in a pan with VERY LOW FIRE the egg yolk, sugar, grated lemon peel(3-4 lemons the tastier)
-add slowly the lemon juice of 2 or 3 lemons
-if it goes to liquid add the cornflour previously mixed with a bit of water to avoid lumps- tis will make the mix firm and easy to manage later.
-let it rest until is completly cold
Top layer:
-Mix the cream and sugar with a mixer until the cream is firm
-add the grated lemon peel
Grand Finale
Once the base has colled down spread the lemon layer evenly, then spread the cream into the top. Let it rest in the fridge for a couple of hours.
ENJOY!
Ingredients
Base:
-125 gr self rising flour
-125 gr normal flour
-75 gr brown sugar
-125gr butter
-1 egg
-1 lemon
Lemon layer:
8-10 Eggs
8-10 white sugar spoons
50 gr butter
2-3 spoons cornflour
4 lemons
Top layer:
200gr Cream
75gr sugar
Grated lemon peel of 2 lemons
Instructions
Base:
-Mix butter(soft), sugar, egg and grated lemon peel
-add the flour
-extend in a tart pan( make sure that the borders cover all the surface even the sides)
-Bake for 10 15 mins medium-low in oven
Lemon layer:
-crack the eggs and separate the egg yolk from the albumen(transparent part)
-cook in a pan with VERY LOW FIRE the egg yolk, sugar, grated lemon peel(3-4 lemons the tastier)
-add slowly the lemon juice of 2 or 3 lemons
-if it goes to liquid add the cornflour previously mixed with a bit of water to avoid lumps- tis will make the mix firm and easy to manage later.
-let it rest until is completly cold
Top layer:
-Mix the cream and sugar with a mixer until the cream is firm
-add the grated lemon peel
Grand Finale
Once the base has colled down spread the lemon layer evenly, then spread the cream into the top. Let it rest in the fridge for a couple of hours.
ENJOY!
Strawberry & Cream Cake
Ingredients:
For the sponge:
8 eggs
8 spoons of sugar
8 spoons of self rising flour
Filling:
400 grams Strawberry
300 ml double cream
50 gr sugar
Butter
Chocolate(optional)
Instructions:
Sponge
-Put the egg and the sugar in the mixer until the mix rise and is firm(as reference you should be able to “draw a line and this doesn't go away)
-Slowly add the flour with a big siv one spoon at a time and mix in circles very slowly, if you rush the egg fluffy mix will collapse.
-In a cake mold with a super thin layer of butter and flour(so mix don't stick) put carefully the mix and then bake it for 15-20 mins in a moderate temperature oven. * Don't open the oven, if you do so the mix might collapse.
-Let it cool down
Cream and Strawberries
-Wash and cut the strawberries, mix them with a couple of spoons of sugar and let it rest 1 hour.
-Mix the cream with sugar in the mixer until the mix is firm, this might take only 1 or 2 mins(be careful that if you pass certain point it would become butter).
-Separate the liquid from the strawberries with a strainer.
-Mix the cram and strawberries.
Grand Finale
-Cut the sponge in half (horizontally)
-Use the strawberry “juice” to make the sponge moist.
-Spread the cream and strawberries mix in the “under” layer and the cover it with the other layer.
-With the a spare cream cover the cake and decorate with some strawberries or crushed chocolate.
-Leave it in the fridge for a couple of hours until the ingredients “settle”
Enjoy!!!
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Ingredients:
For the sponge:
8 eggs
8 spoons of sugar
8 spoons of self rising flour
Filling:
400 grams Strawberry
300 ml double cream
50 gr sugar
Butter
Chocolate(optional)
Instructions:
Sponge
-Put the egg and the sugar in the mixer until the mix rise and is firm(as reference you should be able to “draw a line and this doesn't go away)
-Slowly add the flour with a big siv one spoon at a time and mix in circles very slowly, if you rush the egg fluffy mix will collapse.
-In a cake mold with a super thin layer of butter and flour(so mix don't stick) put carefully the mix and then bake it for 15-20 mins in a moderate temperature oven. * Don't open the oven, if you do so the mix might collapse.
-Let it cool down
Cream and Strawberries
-Wash and cut the strawberries, mix them with a couple of spoons of sugar and let it rest 1 hour.
-Mix the cream with sugar in the mixer until the mix is firm, this might take only 1 or 2 mins(be careful that if you pass certain point it would become butter).
-Separate the liquid from the strawberries with a strainer.
-Mix the cram and strawberries.
Grand Finale
-Cut the sponge in half (horizontally)
-Use the strawberry “juice” to make the sponge moist.
-Spread the cream and strawberries mix in the “under” layer and the cover it with the other layer.
-With the a spare cream cover the cake and decorate with some strawberries or crushed chocolate.
-Leave it in the fridge for a couple of hours until the ingredients “settle”
Enjoy!!!
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Banana, Dulce de Leche & Chocolat PIE
Ingredients:
Base
250 g Self-rising flour
125-150 g Butter
125 gr Sugar
Filling
150 gr dulce de leche or caramel
200 gr double cream
50 gr sugar
3 bananas
½ bar chocolat
50 gr butter
1 lemon
Instructions:
Base:
-mix the butter(previously left to room temperature) with the sugar and the egg.
-add the self-rising flour
-extend the mix into the cake pan, make sure that it covers the bottom and sides.
-bake it for 20 mins aprox (preheated moderate temperature)
*Once the base is cold.
-spread a thin layer of dulce de leche or caramel
-mix the cream with sugar in a mixer for a coupe of minutes until it becomes thicker
-spread on top of the caramel
-cut the bananas in small round pieces and mix with bit of lemon juice
-put them on top of the cream
-melt the chocolate with the butter in the fire
- decorate the top of the tart a piaccere
Enjoy!
Ingredients:
Base
250 g Self-rising flour
125-150 g Butter
125 gr Sugar
Filling
150 gr dulce de leche or caramel
200 gr double cream
50 gr sugar
3 bananas
½ bar chocolat
50 gr butter
1 lemon
Instructions:
Base:
-mix the butter(previously left to room temperature) with the sugar and the egg.
-add the self-rising flour
-extend the mix into the cake pan, make sure that it covers the bottom and sides.
-bake it for 20 mins aprox (preheated moderate temperature)
*Once the base is cold.
-spread a thin layer of dulce de leche or caramel
-mix the cream with sugar in a mixer for a coupe of minutes until it becomes thicker
-spread on top of the caramel
-cut the bananas in small round pieces and mix with bit of lemon juice
-put them on top of the cream
-melt the chocolate with the butter in the fire
- decorate the top of the tart a piaccere
Enjoy!
Tango Garden Pastafrola Recipe
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Ingredients:
200 gr butter 125 gr brown sugar 1 egg 250 gr self-rising flour 500-700 gr quince sweet or sweet potato sweet* 1 removable cake pan 28 cm diameter Instructions: -Mix the butter(previously left to room temperature) with the sugar and the egg. -Add the self-rising flour -Extend the mix into the cake pan, make sure that it covers the bottom and sides -Mash the Quince sweet or Sweet potato sweet until is easy to spread -Add it on top of the base mix making sure that is evenly spread - Bake it for 20 mins aprox (preheated moderate temperature) * you can get a tin in some brazilian and argentinian shops or online Quince sweet = Dulce de Membrillo - Sweet potato sweet = Dulce de Batata Enjoy! |
Sweet potato sweet or Dulce de Batata
Quince sweet or Dulce de Membrillo
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Tango Garden Peach Cake Recipe
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250 gr self raising flour
200-250 gr Unsalted Butter 200-250 gr Brown Sugar 3 Eggs 2 small cans of peach -Leave the butter out of the fridge for an hour -When soft mix with sugar and eggs - To this mix, slowly add the flour - Add the canned peaches (without the liquid syrup) and mix it well -Cover the cake tin with a thin layer of butter and sparkle with flour (this is to stop the cake from sticking to the tin) -Put the mix in the cake tin evenly -Pre-heat the oven at 170C for 5 mins and bake for 20 mins(approx) to be sure that the cake is ready. Test with a clean cocktail stick or knife- if it comes out clean your cake is done! -Prepare a cup of tea or coffee, play some tango and enjoy! |
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As we have chosen to close Tango Garden until things normalise again with the coronavirus situation for the health and well-being of the tangueros and the population at large, but still have large losses due to venue hire costs and loss of income, on the suggestion of some of our regulars, we have created a Gofundme account, through which we are able to accept donations.
Click here if you wish to contribution.
Click here if you wish to contribution.
