Peer & Apple

Ingredients:

  • 250g Claudine Cuisine’s cake mix,
  • 125 g butter ,
  • 180g sugar
  • 3 eggs
  • 1 sachet of vanilla sugar
  • 125ml milk
  • 1 apple
  • 1 peer

Directions:

  • Preheat your oven to 180°C
  • Whisk together the sugar and butter until the batter is smooth
  • Add the egg yolks and beat the whites in another bowl
  • Add the Claudine Cuisine mixture and the milk then gently mix the whipped egg whites
  • Butter a cake mold
  • Put a first layer of dough in the mold then scatter pieces of apple and pear
  • Pour the rest of the preparation in the mold
  • Bake the cake for 45min-1h
  • Cool 10 minutes before removing the cake from its form (a toothpick inserted in the centre will come out clean when the cake is ready).

You can also use small muffin tins, in this case, the cooking will last 25min at 180 °.

Marbled Cake

Ingredients : 

  • 250g Claudine Cuisine mix
  • 125g butter
  • 180g sugar
  • 1 sachet of vanilla sugar
  • 3 eggs
  • 125ml milk
  • 60g of grated chocolate

Directions : 

  • Preheat the oven to 180°
  • Mix the soft butter, sugar and vanilla sugar
  • Then add the egg yolks to the preparation and beat the whites in another container
  • Add the Claudine Cuisine mixture and the milk then gently mix the whipped egg whites
  • Divide de dough into two bowls and add the grated chocolate to one of them
  • Butter a cake mold
  • Bake the cake for 45min-1h
  • Check the cooking with a knife, if the tip comes out dry, the cake is cooked
  • Let it cool 10min before unmolding

Optional : You can add chocolate frosting with ground almonds or hazelnuts on top

  • Melt 150 g of dark chocolate in a saucepan
  • When the chocolate has melted, remove from the heat and mix with the same amount of liquid cream
  • Stir until you obtain a smooth and shiny cream
  • Pour the icing on your cake and sprinkle with hazelnuts or ground almonds

Banana Cake

Ingredients:

  • 350g Claudine Cuisine’s cake mix,
  • 150g butter in pieces,
  • 180g sugar
  • 3 eggs
  • 350g bananas
  • 75g yoghurt
  • 25g coconut milk
  • 1 pinch of sodium bicarbonate
  • 1 pinch of salt

Directions:

  • Preheat your oven to 180°C
  • Whisk together the sugar and butter until the batter is smooth.
  • Add the eggs one by one while stirring well.
  • Mash the bananas with a fork and add them to the mixture together with the yoghurt and coconut milk
  • Finally, mix the flour and bicarbonate together and spoon them into the mixture.
  • Pour into a greased and floured cake tin and put 45 minutes in the oven
  • Cool 10 minutes before removing the cake from its form (a toothpick inserted in the centre will come out clean when the cake is ready).

CARROT CAKE

Ingredients

  • 235g Claudine Cuisine’s cake mix,
  • 10g baking powder,
  • 5g cinnamon,
  • 50g brown sugar,
  • 360g grated carrots
  • 120g walnuts or pecan nuts
  • 125g oil
  • 120g heavy cream
  • 3 eggs

Directions:

  • Preheat your oven to 180°C
  • Whisk together all dry ingredients and then all the other ingredients.
  • Pour into a greased and floured cake tin and put 1 hour in the oven
  • Cool 10 minutes before removing the cake from its form
  • Optional: cover your carrot cake with an American icing:

    • 100g Philadelphia,

    • 50g very soft butter or « Petit Suisse »,

    • 200g icing sugar

    • 2 drops of natural lemon flavour or 1 teaspoon lemon juice

Bleu cheese

Les ingredients:

  • 150g + 50g Claudine Cuisine’s cake mix,
  • 8cl sunflower oil
  • 80g blue cheese in pieces
  • 12cl milk,
  • 1 teaspoon baking powder,
  • 3 eggs,
  • 1 large pear or 2 small ones, cut in pieces
  • 1 handful of walnuts
  • 1 pinch of salt
  • 1 pinch of pepper

Directions:

  • Preheat your oven to 180°C
  • Mix the baking powder and flour mix together.
  • Add the oil, milk, and the eggs one by one, while stirring well.
  • Add the salt & pepper.
  • Coat the pieces of pears in the 50g of flour and spoon them delicately, together with the cheese and walnuts, into the mixture (this step prevents your fruit from sinking onto the bottom of the mould).
  • Pour into a greased and floured cake tin and put 45 minutes in the oven (a toothpick inserted in the centre will come out clean when the cake is ready)
  • Leave it to cool 10 minutes before removing the cake from its