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Dans la lune

September 4, 2020

Japanese Castella Cake

Japanese Castella Cake

Print this recipe
Serving Size
18cm x 18cm x 6cm(H) square mold
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes

Ingredients

  • 4 eggs
  • 120g white sugar
  • 20g brown sugar
  • 50g honey
  • 20g glucose syrup liquid
  • 1 tbsp boiled water
  • 110g bread flour (T65) -sifted

Instructions

  • 1. Cut parchment paper to fit the baking pan (18cm x 18cm x H6cm here). Scatter the sugar crystals over the base of the mold. Set aside.
  • 2. In a small cup, combine honey, glucose syrup and boiling water until smooth. Set aside.
  • 3. Lightly beat the eggs and sugar (white and brown) in a heat-safe bowl, then set over a water bath, beat with an electric hand mixer (at medium speed, not high) until the egg mixture reaches 30°C on a thermometer.
  • 4. Remove from the hot water bath, and continue beating for about 2 minutes at lowest speed.
  • 5. Pour honey mixture from #2 and continue mixing until well combined at lowest speed.
  • 6. Pre-heat the oven to 170℃.
  • 7. Add sifted flour in 3 times. Beat well (at lowest speed) at each addition. Pour the cake batter over the crystal sugar in the prepared mold. Run a spatula through the mixture to remove any air bubbles, and smoothen the surface of the batter with a pastry scraper.
  • 8. Bake the castella for 2 minutes at 170℃, remove from the heat and run a spatula through the mixture to remove any air bubbles. Put it back to the oven and repeat this process 2 more time.
  • 9. Now bake the castella for 10 minutes at 170℃. Then reduce the heat to 150℃, and bake for about 30 to 40 minutes (in doubt insert a thin skewer in the cake, it should come out clean).
  • 10. Remove from the oven and drop down the castella cake (with the mold) over your worktop from about 15cm high. Remove from the cake mold.
  • 11. Place saran wrap over the top of castella tightly and flip the castella cake. Cover the cake with saran wrap completely (all sides) and let it sit wrapped overnight, keeping the top side facing down. This is at room temperature.
  • 12. Unwrap the castella, gently peel off parchment paper. Slice off the sides of the castella with a sharp bread knife and cut castella into 2 halves. Then cut in (approx) 3cm thick slices.

Notes

About the edges of the castella, leftover from the slicing at the end : don't throw them away, you can make delicious rusks with :)
1. Place the edge of castella onto a baking sheet, and bake them for 10 minutes at 160℃ (pre-heated).
2. Turn off the oven (but do not open the door yet), leave for 8 to 10 minutes. Finally remove from the oven and spread on a rack until they cool down. It will be so crispy!

© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Bread, Bread & Pizza, Cake, Cooking, Cooking Recipe, Food Yummy, Sweet, Sweet cooking

May 6, 2020

Oreo Swiss Roll

Oreo Swiss Roll

Print this recipe
Serving Size
1 swiss roll
Prep Time
40 minutes
Cook Time
40 minutes
Total Time
1 hour, 20 minutes
Oreo Swiss Roll

Ingredients

For the cake : 30 x 26 cm (about) Jelly roll pan

  • 3 eggs
  • 60 white sugar
  • 50g plain flour/cake flour (T45)
  • 8g unsweetened cocoa powder
  • 1 tsp coffee powder
  • 20ml milk
  • 10g unsalted butter
  • 300ml heavy cream/whipping cream (more than 35% fat is preferable)
  • 45g white sugar
  • 8g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat
  • 8 oreo cookies

Instructions

  • 1. Remove the cream layer inside the oreo cookies. Crush the cookies. Set aside.
  • 2. Cut a piece of parchment paper to cover the bottom and sides of a 26x30cm jelly-roll pan.
  • 3. Sift flour, cocoa and coffee powder into a medium bowl and set aside. Pre-heat the oven to 190C degree.
  • 4. Beat the eggs and sugar with an electric hand mixer in another medium bowl, using a hot bath until it gets creamy.
  • 5. Add the sifted flour mixture and mix gently using spatula until smooth.
  • 6. In a small cup, add butter and milk and microwave it for 15sec at 600W. Gently mix until completely melted. Then add into the mixture gently. Mix well to combine.
  • 7. Pour the batter into the prepared sheet pan, flatten the surface with a spatula. Tap gently the bottom of the pan to punch out the air.
  • 8. Bake for about 12 minutes or until a cake tester inserted in the middle comes out clean.
  • 9. Remove from the oven, immediately loosen the edges of the cake from the pan gently. Flip the cake upside down. Peel off the parchment paper from the cake (I even use A4 paper sheets sometimes!). Cover the cake and let it cool down completely.
  • 10. Combine sugar and heavy cream in a bowl and whip until firm-peak. Add crushed oreo and mix.
  • NOTE : if your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak, then continue to beat until firm-peak.
  • 11. Spread the whipped cream from #10. Spread more thinly along the front edge of the cake (the part that will be rolled last).
  • 12. Roll the cake together with the parchment paper and then tighten the paper to firm it up. Wrap the paper firmly around the cake. Refrigerate a few hours to set.
  • 13. Slice to serve.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Cooking, Cooking Recipe, Sweet cooking

April 10, 2020

Lemon cream on a crumb crust Cake

Lemon cream on a crumb crust Cake

Print this recipe
Serving Size
18cm tart ring
Prep Time
40 minutes
Cook Time
40 minutes
Total Time
1 hour, 20 minutes
Lemon cream on a crumb crust Cake

Ingredients

For the crumb crust base :

  • 60g unsalted butter
  • 70g plain flour/cake flour (T45)
  • 18g almond flour
  • 50g white sugar
  • a dash of salt
  • 1/2 zest of lemon

For the lemon cream

  • 50ml lemon juice (sieved)
  • 1 egg
  • 50g white sugar
  • 50g unsalted butter

For the topping cream

  • 200ml heavy cream/whipping cream (more than 35% fat is preferable)
  • 30g white sugar
  • 6g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

Instructions

  • 1. Process flour, almond powder, sugar, dash of salt and zest of lemon in your food processor for a few seconds and then add butter. Process until the mixture becomes crumbly. Do not process too much : the dough should remain crumbly.
  • 2. Prepare the tart ring (about 20cm diameter) by lightly greasing the edges of the ring with butter or cooking spray. Line the side of the ring with parchment paper. Place on a baking sheet.
  • 3. Transfer the crumbles into the bottom of the tart ring (on the baking sheet). Spread it slightly up the sides of the tart ring too, pushing with your finger.
  • 4. Bake 20~25min at 160℃.
  • 5. Remove from the oven and let it cool to room temperature on a wire rack.
  • 6. Meanwhile, make the lemon curd : In a medium bowl, whisk together egg and sugar. In a microwave safe bowl, add lemon juice and microwave 40~45s at 600W. Gradually add the hot lemon juice into the egg mixture. Mix well at each addition.
  • 7. Transfer the egg mixture into a cooking pot, then add the butter. Cook over medium-low heat, stirring constantly, until mixture is thickened.
  • 8. While the lemon curd is still hot, pour and spread it over the crust, filling it. Let it sit in the fridge until it has set.
  • 9. Whip chilled whipping cream for a few seconds, add granulated sugar, and beat until stiff peaks form.
  • NOTE : If your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix the cream stabilizer to the sugar ahead of this step. Then add when your cream is getting a soft peak.
  • 10. Fit a pastry bag with your desired tip (here I used a small circle tip) and fill it with the cream. Pipe out the desired shape over the lemon curd. Let is sit in the fridge until serve.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Chilled Desserts, Cooking, Cooking Recipe, Sweet cooking

February 19, 2020

Chocolate layer cake

Chocolate layer cake

Print this recipe
Persons
18
Prep Time
1 hour
Cook Time
20 minutes
Total Time
1 hour, 20 minutes
Chocolate layer cake

Ingredients

For the cake

  • 2 eggs
  • 60g sugar
  • 30g plain flour (T45)
  • 20g wheat starch - sifted
  • 15g unsalted butter
  • 20g milk
  • 5g unsweetened cocoa powder

For the syrup

  • 40ml water
  • 20g sugar

For the cream

  • 200ml heavy cream (more than 35% fat is preferable)
  • 40g white sugar
  • 5g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

For the almond praline powder

  • 50g blanched sliced almonds
  • dash of salt
  • 50g sugar
  • 13g water

For the chocolate coating

  • 100ml heavy cream
  • 100g any chocolate - cut into small pieces

Instructions

  • First we get the cake layers done
  • 1. Sift together the flour, cocoa and wheat starch. Set aside. In a small saucepan, combine the sugar and water and bring to a boil. Cook until all the sugar has dissolved. Remove from the heat and let it cool to room temperature. Set aside.
  • 2. Preheat the oven to 170°C. Line the bottom and the sides of a 18cm circle cake pan with parchment paper. Tip : Put a bit of butter on the inside of the cake pan, it helps the parchment paper stick to it. Set aside.
  • 3. In a mixing bowl add eggs and sugar. Whisk to combine with an electric mixer until the mixture whitens, doubles in volume and forms ribbons (about 5~6min). Slow down to low speed for a few seconds and then stop.
  • 4. Gently add the sifted flour mixture from #1 and mix with a rubber spatula until incorporated well (make sure there is no lump).
  • 5. Put butter and milk together and microwave them till the butter melts (about 20sec). Pour the butter mixture little by little into the cake mixture from #4. Mix gently with a spatula until it is homogeneous. Do not over mix.
  • 6. Pour the cake mixture into the prepared cake pan and gently tap the bottom of the pan a few times to eliminate air pockets. Bake for about 20min or until done. Insert a skewer in the center of the cake : if there is no sticky butter residual, then your baking is done.
  • 7. Remove from the oven and take the cake out of the pan. Let it cool to room temperature on the wire rack.
  • We prepare the almond praline powder
  • 8. Spread out the almond slices in a single layer on a baking sheet and roast for about 10 min at 170℃, or until the almonds are fragrant and lightly brown.
  • 9. Remove from the oven. In a small saucepan over medium heat, add the sugar water from #1. Bring it to a boil. Add the almond slices, swirling the water occasionally until the almonds begin to caramelize.
  • 10. Transfer the almond praline on a parchment-lined baking sheet and flatten them to let it cool completely.
  • 11. Grind the praline into a fine powder using a blender or a food processor. Set it aside.
  • and we make the whipping cream
  • 12. In a mixing bowl, combine the whipping cream and sugar, beat at high speed until stiff.
  • NOTE : If your cream is less than 35% fat, then I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, add cream stabilizer to the sugar ahead of this step. Add it when your cream is getting a soft peak.
  • put it all together
  • 13. Slice the cake horizontally in 3 tiers. Brush syrup from #1 on top of each cake layer. Spoon some whipped cream from #12 over the bottom layer and spread it evenly. Then sprinkle almond praline powder evenly (as much as you want) over the cream, and place the second cake layer on top of it.
  • 14. Repeat and place the top cake layer above. Chill the cake until set.
  • Chocolate coating
  • 15. In a small cooking pan, heat up heavy cream (100ml). Remove from the heat just before boiling. Add the chocolate and melt them completely with the residual heat.
  • 16 Place the cake on a wire rack over a rimmed platter or baking sheet. Immediately pour the chocolate ganache evenly over the top of your cake until desired coverage is reached.
  • Sprinkle some almond praline powder to decorate the cake.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Chocolate, Cooking, Cooking Recipe, Sweet cooking

January 5, 2020

Mille Crepe Cake

Mille Crepe Cake

Print this recipe
Persons
15
Prep Time
40 minutes
Cook Time
40 minutes
Total Time
1 hour, 20 minutes
Mille Crepe Cake

Ingredients

  • 100g plain flour/cake flour (T45)
  • 20g wheat starch (If you don't have any, then increase plain flour to 120g)
  • 2 eggs
  • 24g white sugar
  • 1/8 tsp salt
  • 400g milk
  • 30g unsalted butter - melted
  • 320g heavy cream/whipping cream (more than 35% fat is preferable)
  • 60g white sugar
  • 10g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

Instructions

  • 1. In a bowl whisk together eggs, sugar and salt using a hand mixer.
  • 2. Pour the milk into the egg mixture slowly, gradually and mix well.
  • 3. Add the sifted flour and mix well until the batter is integrated.
  • 4. Strain the crepe mixture through a fine sieve. Add the melted butter and mix well. Cover with plastic wrap and let it sit at room temperature for about 30min to 1h or even overnight.

Cooking the crepes :

  • 5. Set a big size non-stick frying pan on medium high heat. Once the pan is hot, brush oil and remove excess with a paper towel (a thin application, only the first time is fine). Pour enough batter to cover the bottom of the pan and swirl it to coat evenly.
  • 6. Once the batter is dry and the edges start to brown, flip the crepe with your hand. Let it cook on the other side for a few seconds. Then transfer to a plate to cool down. Set aside. This is the "big" size crepe. You need only one.
  • 7. Now heat a 16~17cm non-stick pan on medium heat (a different size of pan will yield different number of crepes and need different amount of batter per crepe). Once the pan is hot, reduce the heat to low, brush with oil and remove the excess with a paper towel (a thin application, only the first time is fine).
  • 8. Make small sizes crepes with the batter.
  • 9. Once cooled completely, use a 15cm round plate or cake bottom as a guide and cut off crepe in excess. Note: This is just for the small crepes! Don't cut the big size one.

Putting it all together :

  • 10. Whip chilled Whipping Cream (320g) for a few second, add granulated sugar (60g), and beat until stiff peaks form.
  • NOTE : if your cream is less than 35% fat, then I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak.
  • 11. Now spread a good amount of cream evenly over one "small" crepe. Cover with another "small" crepe and repeat until all have been used. Finally cover with the "big" size crepe.
  • 12. Let it chill in the fridge for a few hours until it has set. Dust with some powdered sugar over the cake to decorate.
  • _NOTE : _ I recommend non-melting powdered sugar if you can get it!
© 2021 Copyright Dans la lune

2 Comments Filed Under: Cake, Cooking, Cooking Recipe, Food Yummy, Sweet cooking

November 22, 2019

Yogurt cheesecake

Yogurt cheesecake

Print this recipe
Serving Size
18cm cake pan with removable bottom
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Yogurt cheesecake

Ingredients

For the bottom cookies

  • 60g cake flour/plain flour
  • 15g almond flour
  • 50g sugar
  • dash of salt
  • 48g unsalted butter

For the filling

  • 150g cream cheese (e.g. philadelphia Plain Cream Cheese)
  • 150g mascarpone cheese
  • 100g white sugar
  • 150g plain greek yogurt
  • 150g heavy cream
  • 9g gelatin - dissolve in 30g water
  • 100g milk

Instructions

  • 1. Line the bottom of a 18 cm circle cake pan with parchment paper.
  • 2. Process flour, almond powder, sugar and salt in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should remain crumbly.
  • 3. Spread the crumbs onto the baking sheet and bake for about 25~30min or until lightly brown at 160℃.
  • 4. Remove from the oven and immediately press them into the bottom, using a spatula. Do it while the crumbs are still hot. Set the cake pan aside.
  • 5. In a bowl, add mascarpone, cream cheese and sugar. Mix well until soft.
  • 6. Add yogurt and mix.
  • 7. In a small pan, add the milk and heat it up to about 50℃ (do not boil). Then add the dissolved gelatin. Melt it well and let it cool to room temperature.
  • 8. Pour the milk into the cream cheese mixture little by little and mix well each addition.
  • 9. In another bowl, add the heavy cream and whip to soft peak, then mix with the cream cheese mixture well.
  • 10. Pour the cream cheese mixture into the cake pan.
  • 11. Let it stand for at least 6 hours or overnight in the fridge before you unmold.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Cooking, Cooking Recipe, Sweet, Sweet cooking

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  • Dans la lune Yes, as long as it will harden in the freezer enou
  • Aarya Can we make it with homemade chocolate spread
  • Karen Thank you for your reply. I tried the recipe but k
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