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La Mesa Bcn X Tropic Gallery-summer 2021

Jana and Mariló, great members of @lamesa_bcn have again prepared some recipes for us to prepare as a family and spend a great afternoon with yours!
This time, they are colorful sweet recipes that are mixed with fruits, fresh and ideal!
Then we share them with you, it is a summer cake and some frozen sandwiches :) Yum!

 

Ice cream sandwiches

This is the most perfect and easy thing for your summer afternoons: sandwiches made of a really quick-to-make cookie and some good store bought ice cream. 

 

55 g butter, melted

100 g panela or any other sugar

Pinch of salt

50 ml milk (can be any kind of milk)

1 egg white

1 tsp vanilla extract

100 flour

0,5 tsp baking powder

20 g Cocoa

 

Heat your oven to 180C, and grease a rectangular 23x33 cake pan before lining it with parchment paper. 

Melt the butter, and put it into a large bowl. Let it cool down for five minutes or so. Add the sugar, salt, and milk and mix. Then whisk in the egg white and vanilla; stir well. Add the cocoa powder and baking powder and mix again. Add flour and stir just until it disappears. You can do all of this with a spoon or a spatula.

Spread out into the prepared pan in in a thin layer. 

Bake for around 12 minutes then transfer to a cooling rack. Poke little holes all over the surface with a skewer and let cool completely.

A that point transfer your ice cream from the freezer to the fridge to make it easier to assemble the sandwiches.

Once cold, use the parchment to slide your cookie out of the pan. Cut in half widthwise. Return the used parchment to the pan, and place the first cookie half back in the pan upside-down onto the parchment. Scoop the ice cream onto the cookie in small spoonfuls and spread it evenly all over. Press the second cookie half, right-side-up, onto the ice cream. You can use the sides of the pan and the parchment paper to help the ice cream take the right shape. Place the pan in the freezer for a couple of hours at least. 

Once the ice cream is solid again, transfer your big ice cream sandwich to a cutting board and cut it into 8 rectangles. Eat or return to the freezer right away.

Your ice cream sandwiches will keep in an airtight container in the fridge for a couple of weeks.

 

Summer Cake 

This is the most versatile and customisable recipe; you make a sponge, cut it in half and do whatever you want with it! Moisten it with fruit syrup, fill it with jam or compote, top it with whipped cream, mascarpone, crème fraîche or even yogurt, and all the fruit you fancy. Serve straight from the fridge!

 

For the sponge: 

6 eggs at room temperature

Pinch of salt

150 g sugar

40 g butter, melted and cooled to room temperature

180 g flour, sifted

 

Preheat your oven to 170C. Grease a 22-25cm diameter round cake pan and line the bottom with parchment paper. 

Start to whisk the eggs (ideally in a stand mixer with the whisk attachment, otherwise use a handheld electric whisk) with the salt, and after a minute add the sugar, bit by bit.Keep mixing for another 8 minutes. The mixture should be very  light and tripled in volume.

Add 1/3 of the flour  and mix very carefully with a spatula, followed by half of the butter, then flour, butter, flour, without deflating the batter too much. Transfer to the pan and bake for around 25 minutes, or until it’s springy and comes away from the sides of the pan. Let cool for 10 minutes, then invert on a wire rack and let cool down completely. With a serrated knife, cut in half horizontally. Now you’re ready to fill your cake.

 

Filling ideas:

  • Make a compote of apricots or raspberries with 1 part fruit and 1/3 part sugar.
  • Mascarpone whipped cream: whip 200 g mascarpone with a bit of icing sugar and vanilla and add 200 ml very cold whipping cream; whisk until firm.

Do not miss their instagram account for more great recipes and photographs made by themselves, just like the ones we share under the following lines, of them with their children preparing the delicious food :)