BELGIAN CAKE
These are heavy, moist, and yummy with a cup of coffee!! My mother, and her mother made these every Christmas! Now, I'm continuing the tradition!
Provided by Ruby Richards
Categories Cakes
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350 degrees. Flour and grease 3 bread pans.
- 2. Cream sugar, shortening, molasses and eggs. Dissolve baking soda in hot coffee, set aside. Mix in salt, cinnamon and raisins. Add coffee and baking soda. Stir and add flour until dough is stiff.
- 3. Scrap dough into loaf pans and cook until toothpick inserted in center comes out clean. These are better if not over-baked, so watch them.
- 4. You may sprinkle powered sugar on top and serve sliced!
BELGIAN BUNS
Indulge in these moreish Belgian buns as an afternoon treat with a cup of tea. They're filled with lemon curd and topped with icing and a glacé cherry
Provided by Liberty Mendez
Categories Afternoon tea, Treat
Time 1h5m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Mix the flour, yeast, caster sugar and 1 tsp sea salt in a large bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well a soft dough forms. If it feels dry, add a bit of warm water, if it feels too sticky and wet, add 1 tbsp flour.
- Dust a work surface with flour and tip the mixture onto it. Knead the dough until it feels smooth and elastic. Shape into a ball and put in a large, lightly floured bowl. Cover and leave to rise in a warm place for 1 hr or until doubled in size. Or, leave to prove in the fridge overnight, removing 45 mins before continuing.
- Line a large baking tray with non-stick baking paper. Lightly dust a work surface and roll out the dough to 30 x 45cm. Evenly spread the lemon curd over the dough and sprinkle with the sultanas. Roll the dough up lengthways from the shortest side, like a Swiss roll, to form a log. Cut into 12 equal sized buns with a sharp knife, egg-washing the loose end of the pastry and pressing it down, so it doesn't unravel. Arrange, spread apart, on the prepared baking tray, cover, and leave to prove for 45 mins until doubled in size.
- Heat the oven to 200C/180C fan/gas 6. Brush the buns with a little egg wash. Bake for 10 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 10 mins. Leave to cool.
- Meanwhile, sieve the icing sugar and mix with 3 tbsp water until a thick, white icing forms. Spread the icing on top of the buns with the back of a spoon, then put a cherry in the middle of each one.
Nutrition Facts : Calories 363 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 39 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
MELTING BELGIAN CHOCOLATE CAKE
Make and share this Melting Belgian Chocolate Cake recipe from Food.com.
Provided by kyle martin
Categories Dessert
Time 23m
Yield 6 small cakes, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees.
- Butter 6 (6 oz) custard cups.
- Lightly sprinkle unsweetened cocoa over interiors; shake out excess.
- Set cups on baking sheet.
- In microwave safe bowl, combine chocolate and butter.
- Microwave on medium 1-3 minutes or until almost melted.
- Stir until smooth.
- With whisk, beat eggs, egg yolks, 1/2 cup sugar and beer in large bowl until well blended.
- Stir in chocolate mixture.
- Stir in flour until thoroughly blended.
- Divide mixture evenly into custard cups (filled cups can be held in refrigerator for up to 2 hours before baking).
- In another large bowl, beat all cream ingredients at medium-high speed until stiff peaks form.
- When ready to serve, bake cakes on baking sheet 12-13 minutes or until tops are dry and outside edges just begin to pull away from edge of cups (centers may be slightly sunken but will rise as they sit).
- Place on wire rack; cover loosely with foil.
- Let stand 4 minutes.
- With hot pad or towel, hold each cup and run knife around edges to loosen cakes; unmold hot cakes onto serving plates.
- Serve immediately; pass whipped cream separately.
- Store in refrigerator.
Nutrition Facts : Calories 489.8, Fat 38.6, SaturatedFat 22.9, Cholesterol 301.9, Sodium 53.6, Carbohydrate 30.4, Fiber 0.3, Sugar 21.2, Protein 6.3
TRUE BELGIAN WAFFLES
It was on a visit to my husband's relatives in Europe that I was given this Belgian waffle recipe. These homemade waffles are great with any kind of topping: blueberries, strawberries, raspberries, fried apples, powdered sugar or whipped topping. -Rose Delemeester, St. Charles, Michigan
Provided by Taste of Home
Time 30m
Yield 10 waffles (about 4-1/2 inches).
Number Of Ingredients 8
Steps:
- In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.
Nutrition Facts : Calories 696 calories, Fat 41g fat (25g saturated fat), Cholesterol 193mg cholesterol, Sodium 712mg sodium, Carbohydrate 72g carbohydrate (34g sugars, Fiber 1g fiber), Protein 10g protein.
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11 AUTHENTIC BELGIAN DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (3)Published Apr 20, 2021Category Desserts, Recipe Roundup
- Belgian Waffles. No one does waffles quite like the Belgians, so if you want the best waffle recipe, it has to be one for Belgian waffles. You’ll also need a Belgian waffle iron; otherwise, you won’t have enough room for the batter to rise and fluff up as it should.
- Belgian Hot Chocolate. Hot chocolate is a favorite of most people when the weather starts to cool down, but Belgian hot chocolate is a whole new experience!
- La Dame Blanche (Belgian Hot Fudge Sundae with Vanilla Ice Cream) La dame blanche, whose literal translation means “the white lady,” is a traditional Belgian dessert that you’ll find in almost any restaurant in Belgium.
- Apple Turnover (Appleflap) Warm, puffy, golden, and covered in a delightfully sweet glaze, these apple turnovers are a near-constant sweet treat in my house when fall rolls around.
- Speculoos (Spice Cookies) The total cook time on this recipe is over 3 hours, which seems like a long time to make cookies. But that’s the cooking time for making multiple batches of cookies (enough for pumpkin pie crusts).
- Belgian Pancakes. Belgium may be most famous for its waffles, but Belgian chefs make killer pancakes as well. They don’t look like typical American pancakes.
- Oliebollen (Doughnuts) Olie bollen oxen free! I love the name of these doughnuts; it’s so much fun to say. They’re often referred to as Belgian doughnuts, but in actuality, they’re much more similar to authentic New Orleans beignets than traditional doughnuts.
- Cinnamon Belgian Waffles. A country that’s known for its waffles will have a lot of variations on how to make those famous waffles. These are just as fluffy, light, airy, crispy, and tender as “regular” Belgian waffles, but they also have cinnamon, apples, brown sugar, and nutmeg in the batter.
- Liège Waffles. When Americans eat Belgian waffles, we’re usually eating what Belgians refer to as Brussels waffles. According to most Belgian natives, the Liège waffle is far superior.
- Strawberries and Whipped Cream. My family had been eating this delicious dessert for years before we ever realized it was a favorite in Belgium. We love it because it tastes great, and I can prepare it in 15 minutes!
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- Preheat the oven to 350°F. Spread the nuts on a baking sheet. Bake until fragrant and toasted, about 12 minutes. Transfer to a clean kitchen towel; rub to loosen the skins.
- In a food processor, grind the nuts with the granulated sugar until fine but not pasty; transfer to a large bowl; stir in the flour, baking soda, and salt.
- In a heatproof bowl, whisk together the cocoa and boiling water until smooth. (The mixture will thicken as it cools.)
- In the bowl of an electric mixer, cream the butter and brown sugar on high until lightened and fluffy, 3 to 4 minutes. Beat in the eggs 1 at a time until well blended.
- Stir the buttermilk and vanilla into the cocoa mixture. Mixing on low, add half the dry ingredients to the creamed mixture; when blended, pour in the cocoa mixture, and add the remaining dry mixture, mixing just until incorporated.
- Place half the ganache in a bowl; place in a larger bowl of ice water; whip with a balloon whisk until lighter in color and spreadable.
- Spread the whipped ganache smoothly on the top and sides of the cooled cake, and chill the cake. Gently stir the remaining ganache every 5 minutes until thickened and cool.
- Place the cake (still on the cardboard round) on a wire rack over a sheet of waxed or parchment paper. Working with a small ladle, pour the ganache over the top of the cake, moving the ladle in a circular fashion while in contact with the cake, letting the ganache run down the sides.
- Preheat the oven to 350°F. Spread the nuts on a baking sheet. Bake until fragrant and toasted, about 12 minutes. Transfer to a clean kitchen towel; rub to loosen the skins.
- Place the sugar and water in a medium heavy skillet. Stir with a fork over medium-high heat until dissolved; let boil undisturbed for 3 minutes.
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