Coördinator: Nusch Mortazavi
Email: bakken@sdvamsterdance.nl

  • Koen Oostinga – Voorzitter
  • Sharina Vermeulen – Secretaris
  • Karina Afandy
  • Noemi Roos
  • Maudi Grotendorst

De Bakcommissie verzorgt op de maandelijkse danscafés zelfgebakken taarten en lekkernijen. Vragen, ideeën of een heerlijk recept om te delen? Stuur de commissie of de coördinator een bericht!


Corona-recepten

Hoi AmsterDancers, de BakCie heeft ook niet stilgezeten deze tijd. We willen vanaf heden wekelijks 2 recepten sturen, om jullie nog wat mogelijkheid te geven om te kunnen genieten van je eigen kookkunsten, en om een activiteit te verzorgen voor het geval jullie toch nog te veel tijd over hebben! Hieronder zijn de beide recepten weergegeven, dus als jullie interesse hebben, stuur maar een foto van het resultaat!

Iced coffee recipe

  • 150 ml cooled coffee
  • 100 ml milk
  • 1 scoop of ice cream (vanilla or caramel)
  • 1 banana (optional)
  • 2 or 3 ice cubes
  • Pinch of cinnamon
  • Whipped cream
  • Caramel sauce (optional)

Put all ingredients into a blender and mix them together thoroughly, except for the whipped cream and the caramel sauce. Pour the iced coffee into a large glass and put on the whipped cream and caramel sauce. Easy as that!

Bon Appétit’s Best Cheesecake Recipe

The recipe recommends that you use certain ingredients at room temperature for a smooth and creamy: take the cream cheese, sour cream, and eggs out of the fridge 2 hours before. The recipe also requires a 9” (approx. 24cm) springform pan and a food processor, but you can bypass the latter by using a mixer or doing it by hand.

Ingredients

Crust 

  • 250g (9 oz) graham crackers (I used digestives, wafer cookies are okay as well!)
  • ¼ teaspoon kosher salt
  • 115g (approx. 1 stick) unsalted butter, melted and slightly cooled

Cheesecake and assembly

  • 600g (20 oz) cream cheese, room temperature
  • 150g (¾ cup) granulated sugar
  • ¼ teaspoon kosher salt
  • 1 vanilla bean, split lengthwise (or 1-2 teaspoons of vanilla extract, depending on your preference)
  • 165g (approx. ⅔ cup) sour cream, room temperature
  • 2 large eggs, room temperature

Preparation

Crust

  1. Preheat the oven to 175°C.
  2. Pulse graham crackers in a food processor or mash them with a spoon or a rolling pin until fine crumbs form.
  3. Add raw sugar and salt and mix well. Add butter and mix until the consistency is like wet sand.
  4. Transfer the mixture to a springform pan and press crumbs firmly onto bottom and 2.5cm (2”) up the sides of the pan. 
  5. Bake the crust until fragrant and the edges start to take on color, approx. 12 to 15 minutes.
  6. Transfer to a wire rack and let cool.

Cheesecake and assembly

  1. Preheat oven to 150°C (the original said 325°F, or approximately 165°C, but I didn’t have that setting on my oven)
  2. Pulse cream cheese, granulated sugar, and salt in the food processor until smooth. You can also do this with a stand mixer or by hand.
  3. Add the vanilla beans or the vanilla extract, then add the sour cream, lemon zest and mix until smooth.
  4. Add eggs and mix.
  5. Scrape the batter onto the cooled crust and bake until the edges are set but the center is still wobbly when shaken, approx 45-50 minutes (with the original settings, bake for 35-40 minutes instead).
  6. Transfer to a wire rack and let cool, and then chill until firm for at least 2 hours.

Mini pavlova’s with berries and peaches

Ingredients:

  • 3-4 egg whites (about 90g)
  • 125g caster sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons lemon juice
  • 250g mascarpone
  • 1 bag of vanilla sugar
  • about 2 peaches
  • blueberries

Instructions:

  1. Preheat the oven to 120°C.
  2. Mix the egg whites in a bowl. Add the caster sugar little by little and mix in the cornstarch and lemon juice. Keep mixing until stiff peaks appear.  
  3. Divide the mixture over a baking-tray in about 16 heaps of meringue. Make little pits in the heaps with the back of a spoon.
  4. Bake the meringues in the oven for 1 hour.
  5. Let the meringues cool down in the oven with the oven door just a little bit open (for example, place a wooden spoon between the oven door).
  6. Whip the mascarpone together with the vanilla sugar.
  7. Place the mascarpone mixture in pits of the meringue. Cut the peaches in slices. Place the peach slices and the berries on top of the mascarpone.