hi guys
thank you for joining me today
and welcome to another episode of "relaxing kitchen with Chiara"
today we are going to prepare a cake
light
vegan
the jam tart
it's super easy to make
it's also fast to do
I love it so much, it's really good
without being too much for the stomach
let's begin with the ingredients
type 2 flour
I like this type, you can't tell it's semi-integral
black cherry jam
this is home made
just made, it's one week old
a lemon with edible skin
cold water
seed oil (I use peanut oil)
sugar
this is whole cane sugar
and we are going to pulverize it
yeast
vanilla extract
this is home made
I followed a recipe from the channel "caro diario"
the link for the recipe is in the infobox
this is just 125 ml of rhum and 4 vanilla berries
you cannot feel the alcool
a pinch of salt
and the baking tray
this is a 24 cm diameter
let's begin
the first thing is to pulverize the sugar
or you can use icing sugar
with the immersion blender
you will need 80g
sugar
a pinch of salt
then water and after the oil
60 g of cold water
let the sugar absorb the water
I'm helping the process
60 g of peanut oil
and mix
now that is mixed, I will add the flour
250 g
a teaspoon of instant yeast
a teaspoon of vanilla extract
and one lemon peel
i've also peeled one nail
let this rest in the fridge for about an hour
in the fridge
one hour later
now that we've rolled our short pastry
I pierce it with a fork
jam
sorry for the external noise but I have the window open for some natural light
with the remaining pastry I want to make the decoration
then I'm going to place them on the cake
now in the oven , 180°C for 30-35 minutes
here it is
out of the oven
it's a bit hot but i'll try to remove to it
so you can see it
listen
crunchy on the outside
let's cut a piece
the pastry is sweet but not too much, fresh for the lemon
and then the jam adds some sour
I really hope you liked this video
and I think
it's time to..
lower the lightss
and to wish you a goodnight <3
