Six old-fashioned desserts that never go out of style

Strawberries, orange and lemon, whipped cream, sponge cakes, caramel, marzipan, vanilla, jelly, ice cream, sorbets… Six homemade classics that parade through restaurant menus, so classic that they even have a retro touch. Desserts that transport you to a world of colors, of childhood summers, of simple and longed-for flavors that never go out of style.

egg custard

Also known as crème caramel or custard pudding, it is a pastry classic made with egg, milk and sugar cooked in a bain-marie. Its origin dates back to the Roman Empire and it spread as a restaurant dessert during the 20th century. It can often be found flavored with vanilla or combined with other ingredients, such as cheese and dulce de leche.

Ingredients

For six servings

750 milliliters of whole milk 6 eggs 125 grams of sugar plus another 100 grams of sugar for the caramel 4 tablespoons of water A few drops of lemon juice

Instructions

1.

Mix the milk together with the eggs and sugar, beat with a whisk until the lumps dissolve well. Prepare the caramel by heating the sugar over low heat together with the water and the lemon, stirring constantly until a silky and golden finish is achieved. We caramelize the bottoms of our flaneras and fill with the flan mixture. Bake in the oven at 190 degrees in a bain-marie for between 45 and 60 minutes. Let cool completely and refrigerate for at least a couple of hours before unmolding. We serve with fresh fruit or in syrup and whipped cream.

Strawberry tart

The Ichigo shortcake is a dessert of Franco-Anglo-Saxon origin that has become popular especially in recent decades in Japan, where it is a classic. The base is a Genoese sponge cake, which does not contain yeast, but owes its sponginess to the beaten egg white. The filling is whipped cream and fresh strawberries, making it a light and sweet dessert in its proper measure.

Ingredients

4 medium eggs 120 grams of flour (loose, pastry) 100 grams of sugar A pinch of salt 200 milliliters of whipping cream (35% MG) 30 grams of icing sugar strawberries and food coloring

Instructions

1.

We preheat the oven to 190 degrees. We mount the egg yolks and half the sugar. Whip the egg whites until stiff with the rest of the sugar. Sift the flour over the yolks, add a pinch of salt and mix well. Add the mixture to the egg whites, several times, stirring gently. Pour the dough into a 20-centimeter mold and bake on the lowest shelf for 30 minutes or until a toothpick inserted comes out clean. Let cool upside down on a wire rack. When the cake is cold, we cut it into three sheets. We mount the very cold cream together with the sugar. Separate 1/3 of the whipped cream, to which we will add a few drops of colouring. We alternate layers of sponge cake with whipped cream and pieces of strawberries. Cover with a layer of colored cream, smoothing it with a spatula. Refrigerate the cake for at least two hours before serving.

princess cake

Prinsesstarta is a Swedish cake with alternating layers of sponge cake, custard and raspberry jam, filled with whipped cream and a marzipan icing.

Ingredients

For the cake 4 eggs 120 g. of flour 100 g of sugar A pinch of salt For the pastry cream 250 ml of milk 2 egg yolks 50 g of sugar 25 g of cornstarch Others 200 ml of whipping cream 30 g of icing sugar Raspberry jam Marzipan paste Colouring.

Instructions

1.

We prepare the cake the same as in the strawberry shortcake using a rectangular mold or several round ones so that we have a layer of 1.5 centimeters. We bake. Prepare the pastry cream by mixing the ingredients and stirring over low heat until thick. Let it cold down. Whip the cream with the icing sugar. With the cold cake, we cut 6 circumferences of 12 cm. We assemble a sponge cake base, a layer of jam, another of sponge cake and a layer of cream. We cover with whipped cream creating a rounded shape and the last layer of cake, to which we will reduce the edges. We tint the marzipan, extend and cover the cake. We decorate.

Fruit Gelatin

Gelatin desserts became popular in the 1950s. A fun way to eat fruit, easy to prepare, with a wide variety of flavor and color combinations.

Ingredients

For four servings

12 sheets of neutral gelatin Fruit to taste (strawberries, peach…) 200 ml of water 1 lemon 1 tablespoon of sugar 1/2 cup of condensed milk 4 tablespoons of milk Whipped cream Maraschino cherries to decorate

Instructions

1.

We hydrate the gelatin sheets in cold water for 5 minutes. Heat a saucepan with the water, the juice of a lemon and a tablespoon of sugar. When it starts to boil, we remove and dissolve 8 of the 12 hydrated gelatin sheets. In another saucepan, we heat the milk and the condensed milk, once it boils we dissolve the other 4 sheets. Pour a couple of tablespoons of the first mixture into the molds and chill in the fridge for 10 minutes. Once solidified, add a few more tablespoons of liquid and a few cubes of peach and cool. We repeat the process for the third layer, this time with strawberry pieces. We finished filling the mold with the condensed milk mixture and let it cool for at least an hour before unmolding and decorating.

Iced orange and lemon

This nostalgic dessert will surely take many back to their childhood summers. It is based on a brilliant idea: to use the peel of the citrus produced in the recipe as a container to present them individually.

Ingredients

For the orange and raspberry sorbet 3 oranges 200 g of raspberries 200 g of sugar 1 egg white Lemon and mango sorbet 3 lemons 1 mango 200 g of sugar 1 egg white

Instructions

1.

Cut the upper third of two oranges and empty them with a spoon. Grate the skin of the third and squeeze the juice. Pour both things into a saucepan along with the sugar and heat until it dissolves. In a glass we crush the pulp, the juice with the skin and the dissolved sugar and the raspberries. Strain and reserve the mixture in the freezer. We mount an egg white and incorporate it into the preparation before it is completely frozen (after 30 or 40 minutes). Freeze again for at least 3 hours and serve the sorbet inside the orange peels. For the lemon and mango sorbet, we follow the same process substituting orange for lemon and raspberries for mango.

floating ice cream

Known as ice cream soda, it is a refreshing dessert-shake of American origin that combines the creaminess of ice cream with the effervescent flavor of a soft drink. This version has carbonated water and a touch of Blue Curaçao, which adds sweetness and orange flavor, but it can perfectly be made with cola, lemon soda or Ginger Beer.

Ingredients

Blue Curaçao Carbonated Water Vanilla Ice Cream Maraschino Cherries and Ice

Instructions

1.

Pour a splash of Blue Curaçao into a glass with a lot of ice (the amount will depend on how sweet you want it, a couple of fingers is enough). Next, we fill with carbonated water up to the edge of the glass. We serve a scoop of ice cream on top topped with a Maraschino cherry and a straw to stir well before enjoying.

Subscribe to continue reading

Read without limits

#oldfashioned #desserts #style