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Before I talk about the new recipe, let me take a minute to thank for your visits, your comments and especially for your votes at Aftouch cuisine.
The current recipe comes from America,
Tres Leches Cake.
I invite you to watch the recipe
at the end of the article
This tres leches cake is a traditional dessert
generally of Venezuela, Mexico and of Central America . It is a cake dipped into three
Various milk: whole milk (or cream),
Sweetened condensed milk and the sweet
It is the second time that I prepare this cake.
The first time, I prepared it a few months ago
but I forgot completely to film the recipe, until I began to taste the result, but it was too late. I have decided to do it again, first because my family oved it, second because I want to share with you these delicious recipe on video.
The tres leches cake is very delicious, it is
excellent with the flavor of three milk,
it leaves the mouth dancing of enjoyment.
To have a good result, it is necessary to leave
the cake dipped into three milk minimum 4 hours,
rather a whole night (for me).
It is necessary to use a mould of 22cm x 33cm.
Bake the cake on 200 C, during 20-25 min
Let cool the cake 30 min before dipping
it in the three milk.
Pock the cake with a fork everywhere,
pour the mixture of whole milk, condensed milk
and sweet condensed milk above.
Put in the refrigerator a whole night rather
(if you can resist, if not 4 hours are enough).
Just before serving the cake of tres leches,
decorate with a whipped cream or with
I present you today another version of Madelaines,
this time it's with orange.
The video is posted at the end of this article
These madelaines are moist exactly how
I love them, I am glad I found the baking sheet here in the USA,
I often prepare them at home
with different flavors.
They are my daughter's favorite cake,
she will present you the recipe,
as you will see in the video.
Jenna-Aicha is the star of this recipe,
watch how she breaks the eggs,
by the way, it is the first time
that she breaks 5 eggs at one time.
Bake madelaine at 250 C
during 6 min,
reduce the temperature to 150 C,
cook 5 min.
Here is the video
How could I forget to post the famous recipe of my mother, Meskouta, the recipe of Moroccan cake recipe that my mother use to prepare for us all the time.
To take the exact measurements ingredients from my mother is a big problem as I have already mentioned it in one of my recipes, everything is weighed with her eyes, I wonder how she does it, without measuring.In myrecipes,without measuring ingredients especially when it is about cake recipes, I am lost...
I know that there are many like me out there, so I tried to give you the exact ingredients for this recipe in the video.
Here are the doughnuts from my childhood which we used
to eat every time we went to the beach.
The last time that I took the children to the beach during
my last holidays in Morocco, I invited
the children to eat doughnuts, each one ate one,
and I ate 3, beacause I missed these doughnuts.
So I decided to make a video of these recipe
which I personally make every time for my own pleasure.
It is a recipe found in one of my German books that I kept carefully among my collection of culinary books. It pleases me "to dive" into these books from time to time. I cannot stop myself of buying although I have more than 300 books in 4 languages; Arabic, French, English and German.
What was bizzare, is that I found the same recipe in one
of my Arabic books, the difference between both recipes,
is the filling, instead of the cream of almond in the german book, it is the white cream chocolate and coconut in the arabic book. I preferred the almond filling.
I invite you to watch the video for more details
Everybody knows, that the madelaines have a basic recipe,
just like cupcakes.
After that, we can "play " with the flavor, which means creating madelaines depending on your taste and budget.
I chose dates because I have them all year around.
I replaced butter with olive oil, but if you like to have tender
madelaines, you should add butter.
* 7 oz flour
* 3 eggs
* 1/2 cup butter (or 1/2 cup olive oil)
* 4 oz sugar
* zest of 1 lemon (or other flavor)
* 1 Tbs baking powder
* A pinch of salt
* 5 oz dates
* 5 oz almonds grilled & ground
Mix flour, eggs, butter, sugar.
Baking powder, salt.
Add almonds grilled & grind
Fill the madelaines baking sheet just 3/4 full.
The baking sheet should be greased and floured.
Mix the dates until they become a paste.
Just like this.
Add 1 p.c of the date paste in the middle.
Preheat the oven at 460 F, then reduce the heat to 356 F,
just before putting the madelaines into the oven.
Bake 15-20 min.
I invite you to watch the video
Hi my friends,
I would like to thank everyone who comes across my blog , leaves messages or just watches my videos. I apologize to my blogger friends and to those who write to me, if I don't visit you, it's because I am going on vacation and I am working really hard in order to post to you all the recipes that I still have in my pc before leaving.
So please understand that I have thousands of things to do and not much time to do them.
Let's move on to the recipe.
Last time I presented to you a Braid filled with chocolate CLIC .
As I told you before, I divided the dough into 3, I stuffed one
with chocolate bars (see the pictures below) and the others
with cream cheese, which is the recipe for today.
For the dough, see my previous recipe
* 2 packages (8 ounces each) cream cheese
* 3/4 cup sugar
* 1 egg
* 1 tsp almond extract
* a pinch of salt
Egg Wash :
* 1 egg white
* 1 tsp water
Beat all the filling ingredients until smooth.
Roll the dough out forming a rectangle.
Spread filling all over within 1/2 in.of edges.
Roll up jelly-roll style, tuck ends under,
place seams side down.
With a sharp knife, make deep slashes across the top of the loaf.
Cover and let rise until doubled, about 1 h.
Bake at 375 F for 20-25 min or until golden brown.
I brushed one with egg wash and I left the other one plain,
in order to show you the difference as you can see.
The next recipe, I will give you the result of your votes and my decision regarding written recipes on the blog or on the video.
I present you a Brioche stuffed with chocolate; a nice treat
especially for my daughter (3 y) who LOVES chocolate and
of course for the whole family.
I cut the dough into 3 pieces, I stuffed one Brioche with Chocolate
Caramel candies such as Snickers or Milky Way candy bars, etc.
And because I did not have enough Chocolate at home,
I decided to stuff the other Brioches with Cream Cheese,
which was the perfect brioche for me ( because I am not a big
fan of chocolate ).
I will post the recipe soon.
*6 to 6-1/2 cups flour
*1/3 cup sugar
*2 tbs yeast
*1 tsp salt
*2 cups (16 ounces) sour cream
*1/2 cup water
*1/4 cup butter, cubed
*Snickers or Milky Way candy bars
*1 egg white
*1 tbs water
Combine 1-1/2 cups flour, sugar, yeast and salt.
Heat sour cream, water and butter, add to flour mixture.
beat for 2 min. Add eggs and 1/2 cup flour, beat 2 min.
Stir in enough flour to form a soft dough.
Turn onto floured surface, knead until smooth, about 6-8min.
Place in a greased bowl, turning once to grease top.
Cover and let rise until doubled- about 1 h.
Punch the dough down, and divide into thirds. On a greased baking sheet, roll out one portion into a 16-in x 10 in. rectangle.
Place 16 candy bars lengthwise in two rows down the center.
On each long side, cut 1-in.-wide strips into the center to within
1/2 in. of candy bars. Starting at one end, fold alternating strips at
an angle across candy bars. Pinch ends to seal and tuck under.
Cover and let rise until doubled, about 1 h.
Beat egg white and water, brush over braids.
Bake at 375 F for 15-20 min or until golden brown.
Remove from pans to cool.
The next recipe will be the same Brioche but filled with cream cheese.
Here is the video for more details.