MADAME LOULOU

Pays attention to the health of his consumers and particular attention to the recipes using high quality ingredients, meticulously selected.

blog_opt_3

MOIST CAKE CAPPUCCINO

PREPARATION

Preheat oven to 160°C (fan forced) or 170°C. Oil or butter the pan. (1) Pour the powder mix into the bowl and add 120 g of seed oil (lactose free recipe) or 120 g of melted butter (standard recipe) and 200 g of eggs (approx. 3-4). (2) Whisk it for about 3 minutes at medium speed until the mixture thickens and is pale in color. (3) Pour the mixture into the pan. (4) Bake for 50 minutes or until a toothpick inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
Suggestions: delicious served plain or dusted with icing sugar, chocolate coffee beans or Tiramisù Cream Madame Loulou.
What to add: Lactose free recipe> 120 g (for the US: 1⁄2 cup) of seed oil (sunflower or corn oil) and 200 g of eggs (approx. 3-4). Standard recipe> 120 g of butter and 200 g of eggs (approx. 3-4).
blog_opt_3

MOIST CAKE VANILLA

PREPARATION

Preheat oven to 160°C (fan forced) or 170°C. Oil or butter the pan. (1) Pour the powder mix into the bowl and add 120 g of seed oil (lactose free recipe) or 120 g of melted butter (standard recipe) and 200 g of eggs (approx. 3-4). (2) Whisk it for about 3 minutes at medium speed until the mixture thickens and is pale in colour. (3) Pour the mixture into the pan. (4) Bake for 50 minutes or until a toothpick inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
Suggestions: delicious served plain or dusted with icing sugar or filled with Madame Loulou Magic Frosting Raspberry and chocolate drops.
What to add: Lactose free recipe> 120 g (for the US: 1⁄2 cup) of seed oil (sunflower or corn oil) and 200 g of eggs (approx. 3-4). Standard recipe> 120 g of butter and 200 g of eggs (approx. 3-4).
blog_opt_3

MOIST CAKE ALMOND

PREPARATION

Preheat oven to 160°C (fan forced) or 170°C. Oil or butter the pan. (1) Pour the powder mix into the bowl and add 120 g of seed oil (lactose free recipe) or 120 g of melted butter (standard recipe) and 200 g of eggs (approx. 3-4). (2) Whisk it for about 3 minutes at medium speed until the mixture thickens and is pale in color. (3) Pour the mixture into the pan. (4) Bake for 50 minutes or until a toothpick inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
Suggestions: delicious served plain or dusted with icing sugar of filled with Madame Loulou Magic Frosting Vanilla and chocolate drops.
What to add: Lactose free recipe> 120 g (for the US: 1⁄2 cup) of seed oil (sunflower or corn oil) and 200 g of eggs (approx. 3-4). Standard recipe> 120 g of butter and 200 g of eggs (approx. 3-4).
blog_opt_3

MOIST CAKE COCOA

PREPARATION

Preheat oven to 160°C (fan forced) or 170°C. Oil or butter the pan. (1) Pour the powder mix into the bowl and add 120 g of seed oil (lactose free recipe) or 120 g of melted butter (standard recipe) and 200 g of eggs (approx. 3-4). (2) Whisk it for about 3 minutes at medium speed until the mixture thickens and is pale in color. (3) Pour the mixture into the pan. (4) Bake for 50 minutes or until a toothpick inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
Suggestions: delicious served plain or dusted with icing sugar or Magic Frosting Pistachio Madame Loulou and hazelnuts granules.
What to add: Lactose free recipe> 120 g (for the US: 1⁄2 cup) of seed oil (sunflower or corn oil) and 200 g of eggs (approx. 3-4). Standard recipe> 120 g of butter and 200 g of eggs (approx. 3-4).
blog_opt_3

RED VELVET

PREPARATION

Preheat oven to 160°C (fan forced) or 170°C. Oil or butter the pan. (1) Pour the powder mix into the bowl and add 140 g of seed oil (lactose free recipe) or 140 g of melted butter (standard recipe) and 200 g of eggs (approx. 3-4). (2) Whisk it for about 3 minutes at medium speed until the mixture thickens and is pale in color. (3) Pour the mixture into the pan. (4) Bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
Suggestions: delicious served plain or filled with CheeseCake.
What to add: 40 g (for the US: 1⁄2 cup + 4 teaspoon) of seed oil and 200 g of eggs (approx. 3-4).
Brownies

BROWNIES

PREPARATION

Preheat oven to 170°C (fan forced) or 180°C. (1) Pour the powder mix into the bowl and add 200 g of butter (previously softned) and 150 g of eggs. (2) Whisk it for about 3 minutes. (3) Pour the mixture into the pan. (4) Bake for about 30-40 minutes.
Suggestions: delicious served plain or decorated with Magic Frosting raspberry Madame Loulou.
What to add: 200 g of butter and 150 g of eggs (approx. 3-4).

 

Carrot Cake

CARROT CAKE

PREPARATION

Preheat oven to 160°C (fan forced) or 170°C. Oil or butter the pan. (1) Pour the powder mix into the bowl and add 120 g of seed oil (lactose free recipe) or 120 g of melted butter (standard recipe) and 200 g of eggs (approx. 3-4). (2) Whisk it for about 3 minutes at medium speed until the mixture thickens and is pale in colour.  If you want to get a carrot cake, add 150 g of grated carrots. (3) Pour the mixture into the pan. (4) Bake for 50 minutes or until a toothpick inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
What to add: Lactose free recipe: 120 g (for the US: ½ cup) of seed oil (sunflower or corn oil) and 200 g of eggs (approx. 3-4).
Standard recipe: 120 g of butter and 200 g of eggs (approx. 3-4).

 

Apple and Cinnamon

APPLE & CINNAMON

PREPARATION

Preheat oven to 160°C (fan fonced) or 170°C. Oil or butter the pan. (1) Pour the powder mix into the bowl and add 150 g of seed oil (lactose free recipe) or 150 g of melted butter (standard recipe) and 150 g of eggs (approx. 3). (2) Whisk it for about 3 minutes at medium speed until the mixture thickens and is pale in colour. (3) Pour the mixture into the pan. (4) Bake for 30 minutes or until a toothpick inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool. Suggestions: delicious served plain dusted with icing sugar, or in  conjuction with Madame Loulou Mascarpone Cream.
What to add> Lactose free recipe: 150 g (for the US: ½ cup) of seed oil (sunflower or corn oil) and 150 g of eggs (approx. 3). Standard recipe:1150 g of butter and 150 g of eggs (approx. 3).

 

Hazelnat Cake

HAZELNAT CAKE

PREPARATION

Preheat oven to 160°C (fan fonced) or 170°C. Oil or butter the pan. (1) Pour the powder mix into the bowl and add 150 g of seed oil (lactose free recipe) or 150 g of melted butter (standard recipe) and 150 g of eggs (approx. 3). (2) Whisk it for about 3 minutes at medium speed until the mixture thickens and is pale in colour. (3) Pour the mixture into the pan. (4) Bake for 30 minutes or until a toothpick inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
What to add> Lactose free recipe: 150 g (for the US: ½ cup) of seed oil (sunflower or corn oil) and 150 g of eggs (approx. 3). Standard recipe:1150 g of butter and 150 g of eggs (approx. 3).

 

Cake Pear & Chocolate

PEAR & CHOCOLATE

PREPARATION

Preheat oven to 160°C (fan forced) or 170°C. (1) Pour the mix into a bowl, add 105 g of softened butter and 175 g of eggs. (2) Whisk it for about 3 minutes. (3) Pour the mixture into the oiled or buttered pan. (4) Bake for 50 minutes. Suggestions: add fresh pear pieces or chocolate drops for a more in-tense taste!

Sacher Torte

SACHER TORTE

PREPARATION

Preheat oven to 160°C (fan forced) or 170°C. (1) Pour the mix into a bowl, add 175 g of softened butter and 130 g of eggs. (2) Whisk it for about 3 minutes. (3) Pour the mixture into the oiled or buttered pan. (4) Bake for 30-40 minutes.

SELECTED OF INGREDIENTS

  • NO PRESERVATIVES

  • NO PALM OIL

  • LACTOSE FREE

  • NO HYDROGENATED FATS

  • AZO-FREE

blog_opt_3

YOU MIGHT LIKE