by Unknown
3. To make the cake mixture, stir the softened margarine or butter with a hand mixer with whisk until it becomes smooth and homogenous. Gradually add the sugar, vanilla sugar and salt and stir until the mixture thickens. Add the egg yolks one at a time with the mixer at the highest setting. Mix together the flour and baking powder, sift and add in 2 stages, stirring briefly with the mixer at the medium setting.
4. To make the 4 layers, spread 2 tablespoons of cake mixture on the greased base of the springform ring, making sure that the edge is not too thin so that the layer does not become too dark along the outside edge. Then spread 1⁄4 of the beaten egg whites over each layer. Mix together the sugar and cinnamon and sprinkle 1⁄4 of this mixture and 1⁄4 of the almonds on each layer of cake mixture. Bake each layer without the ring on a shelf in the oven until it is light brown.
Top/bottom heat: about 180 °C/350 °F (preheated),
Fan oven: about 160 °C/325 °F (preheated), Gas mark 4 (preheated),
Baking time: about 20 minutes per layer.
5. Carefully remove the layers from the base immediately after taking them out of the oven and leave to cool down on a baking sheet lined with baking parchment.
6. To make the filling, wash the redcurrants, drain well, remove them from the stalks and dust with icing sugar. Whip the cream and carefully fold in the redcurrants. Spread the whipped cream and redcurrants mixture over 3 of the 4 layers and assemble the 4 layers to make a cake. Refrigerate until ready to serve.
Tip: Serve on the day it is made.
Variation: The filling can also be prepared with fresh raspberries but then only use 50 g/2 oz icing sugar.
CAKE MIXTURE
19 | Erdbeer-Sekt-Torte (Strawberry and sparkling wine torte)
For guests (about 16 pieces)
Preparation time: about 45 minutes, excluding cooling time
Baking time: about 20 minutes
For the springform tin (diameter 26 cm/10 in):
fat, baking parchment
For the cake mixture:
100 g/31⁄2 oz (1⁄2 cup) soft margarine or butter
75 g/21⁄2 oz (3⁄8 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
2 medium eggs
100 g/31⁄2 oz (1 cup) plain (all-purpose) flour
1⁄2 level teaspoon baking powder
500 g/18 oz strawberries
For the red cream:
6 sheets red gelatine
90 g/3 oz (3⁄4 cup) icing (confectioner’s) sugar
100 ml/31⁄2 fl oz (1⁄2 cup) sparkling wine
250 ml/8 fl oz (1 cup) chilled whipping cream
For the light cream:
60 g/2 oz (1⁄2 cup) icing (confectioner’s) sugar
100 ml/31⁄2 fl oz (1⁄2 cup) sparkling wine
4 sheets gelatine
350 ml/12 fl oz (11⁄2 cups) chilled whipping cream
Per piece:
P: P: 4 g, F: 17 g, C: 22 g, kJ: 1128, kcal: 269
1. Preheat the oven. Grease the base of the springform tin and line it with baking parchment.
2. To make the cake mixture, stir the softened fat with a hand mixer with whisk until it becomes smooth and homogenous. Gradually add the sugar and vanilla sugar and stir until the mixture thickens. Add 1 egg at a time, whisking each one for about 1⁄2 minute at the highest setting. Mix together the flour and baking powder, sift and add to the fat and egg mixture in two stages, briefly stirring with a mixer at the medium setting. Spoon the cake mixture into the springform tin, smooth the surface flat. Put the tin on a shelf in the oven.
Top/bottom heat: about 180 °C/350 °F (preheated),
Fan oven: about 160 °C/325 °F (preheated), Gas mark 4 (preheated),
Baking time: about 20 minutes.
3. When baked, remove the cake base from the tin and put upside down on a baking sheet lined with baking parchment. Peel off the baking parchment from the cake and leave to cool. Put the cake base on a cake plate and put the ring of the springform tin around it. Wash the strawberries, drain thoroughly and remove the stalks. Cut a few of the larger strawberries into slices and arrange around the springform tin ring. Finely chop 150 g/5 oz strawberries and arrange on the cake base.
4. To make the red cream filling, purée the rest of the strawberries. Soak the gelatine following the instructions on the packet. Sift the icing sugar and stir into the puréed strawberries together with the sparkling wine. Squeeze the gelatine to remove the water and dissolve. First stir 2 tablespoons of strawberry purée into the gelatine using a whisk, then stir this mixture into the dissolved gelatine. Whip the cream until stiff. When the strawberry mixture begins to set, carefully fold in the whipped cream.
5. To make the light coloured cream filling, sift the icing sugar and stir in the sparkling wine. Soak the gelatine following the instructions on the packet. Whip the cream until stiff. Squeeze the gelatine to remove the water and dissolve. Add 2 tablespoons of sparkling wine to the dissolved gelatine and stir with a whisk. Then add this mixture to the rest of the sparkling wine and finally fold in the whipped cream.
6. First spread the red cream filling over the cake base, then spread the light coloured cream filling on top. Then drag a fork through the two layers of cream filling with a spiral movement to create the marbling effect. Refrigerate the cake for 3 hours.
CAKE MIXTURE
20 | Peach slices
Popular (about 20 pieces)
Preparation time: about 35 minutes
Baking time: about 25 minutes
2 cans peach halves (drained weight 500 g/18 oz each)
For the cake mixture:
150 g/5 oz (3⁄4 cup) soft margarine or butter
150 g/5 oz (3⁄4 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
1 pinch salt, 5 drops lemon essence
4 medium eggs
250 g/9 oz (21⁄2 cups) plain (all-purpose) flour
3 level teaspoons baking powder
For the crumble:
150 g/5 oz (11⁄3 cup) plain (all-purpose) flour
75 g/21⁄2 oz (3⁄8 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
100 g/31⁄2 oz (1⁄2 cup) soft butter
For the icing:
100 g/31⁄2 oz (3⁄4 cup) icing (confectioner’s) sugar
2 tablespoons lemon juice
Per piece:
P: 4 g, F: 20 g, C: 32 g, kJ: 1046, kcal: 250
1. Preheat the oven. Grease the baking sheet with some fat. Drain the peach halves thoroughly in a colander.
2. To make the cake mixture, stir the softened fat with a hand mixer with whisk until it becomes smooth and homogenous. Gradually add the sugar, vanilla sugar, salt and lemon flavouring and stir until the mixture thickens. Add 1 egg at a time, whisking each one for about 1⁄2 minute at the highest setting.
3. Mix together the plain (all-purpose) flour and baking powder, sift and add to the fat and egg mixture in two stages, briefly stirring with a mixer at the medium setting. Spread the cake mixture on the greased baking sheet. Slice the apricot halves and arrange on the cake mixture.
4. To make the crumble, sift the flour in a bowl and add the sugar, vanilla sugar and softened butter and stir with a mixer with whisk and spread over the peaches. Put the baking sheet on a shelf in the oven.
Top/bottom heat: about 180 °C/350 °F (preheated),
Fan oven: about 160 °C/325 °F (preheated), Gas mark 4 (preheated),
Baking time: about 25 minutes.
5. To make the icing, sift the icing (confectioner’s) sugar, stir in the lemon juice and pour over the apricots as soon as the cake is removed from the oven, using a baking brush. Take the cake off the baking sheet and put on a rack to cool down.
Tip: Instead of peach halves you can use 2 tins of peach slices (drained weight 500 g/18 oz each).
CAKE MIXTURE
21 | Maulwurftorte ("Mole cake")
Popular (about 16 pieces)
Preparation time: about 30 minute
s, excluding cooling time
Baking time: about 30 minutes
For a springform tin (diameter 26 cm/10 in):
some fat
For the cake mixture:
whites of 4 medium eggs
125 g/41⁄2 oz (5⁄8 cup) soft margarine or butter
125 g/41⁄2 oz (5⁄8 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
yolks of 4 medium eggs
50 g/2 oz (1⁄2 cup) plain (all-purpose) flour
10 g/1⁄3 oz cocoa powder
4 level teaspoons baking powder
75 g/3 oz ground hazelnut kernels
100 g/31⁄2 oz grated dark bitter chocolate
For the filling:
1 can or jar sour cherries (drained weight 350 g/ 12 oz)
2 bananas (250 g/9 oz)
4 teaspoons lemon juice
600 ml/21 oz (21⁄2 cups) chilled whipping cream
25 g/1 oz (2 tablespoons) sugar
3 drops vanilla essence in 1 tablespoon sugar
Per piece:
P: 5 g, F: 25 g, C: 26 g, kJ: 1450, kcal: 346
1. Preheat the oven and grease the base of the springform tin.
2. To make the cake mixture, beat the egg whites very stiff. Stir the softened fat with a hand mixer with whisk until it becomes smooth and homogenous. Gradually add the sugar and vanilla sugar, stir until the mixture has thickened. Add the egg yolks one at a time, whisking with the mixer at the highest setting.
3. Mix together the flour, cocoa powder and baking powder, sift, add the hazelnuts and grated chocolate to the fat and egg mixture in 2 stages and stir briefly using a mixer at the medium setting. Briefly whisk in the beaten egg whites using a mixer on medium setting. Put the cake mixture in the springform tin and smooth the surface flat. Put the tin on a shelf in the oven.
Top/bottom heat: about 180 °C/350 °F (preheated),
Fan oven: about 160 °C/325 °F (preheated), Gas mark 4 (preheated),
Baking time: about 30 minutes.
4. Leave the cake in the tin for about 10 minutes after taking it out of the oven. Then remove it from the tin and put on a rack to cool. When cool, scoop out the cake with a spoon to a depth of 1 cm/3⁄8 in, leaving a rim of about 1–2 cm/3⁄8–3⁄4 in. To ensure a neat rim, cut round the cake with the tip of a knife before scooping out the middle. Crumble the scooped out cake in a bowl.
5. For the filling, drain the cherries thoroughly in a colander, then put on kitchen paper. Peel the bananas, cut in half lengthways, sprinkle with lemon juice and arrange in the scooped out cake. Then arrange the cherries on top. Whip the cream with sugar and vanilla sugar, spoon on the fruit to form a dome and sprinkle with the crumbled cake. Refrigerate for 1 hour.
CAKE MIXTURE
22 | Donauwellen ("Danube waves")
Classic (about 20 pieces)
Preparation time: about 45 minutes, excluding cooling time
Baking time: about 40 minutes
For a baking sheet (40 x 30 cm/ 16 x 12 in):
some fat
aluminium foil
For the cake mixture:
2 can or jar sour cherries (drained weight 350 g each)
250 g/9 oz (11⁄4 cups) soft margarine or butter
200 g/7 oz (1 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
1 pinch salt
5 medium eggs
375 g/131⁄2 oz (33⁄4 cups) plain (all-purpose) flour
3 level teaspoons baking powder
20 g/3⁄4 oz cocoa powder
2 teaspoons milk
For the butter cream:
40 g/11⁄2 oz (41⁄2 tablespoons) custard powder
100 g/31⁄2 oz (1⁄2 cup) sugar
500 ml/17 fl oz (21⁄4 cups) milk
250 g/9 oz (11⁄4 cups) soft butter
For the topping:
200 g/7 oz plain chocolate
4 teaspoons cooking oil
Per piece:
P: 6 g, F: 28 g, C: 43 g, kJ: 1883, kcal: 450
1. Preheat the oven at the top and bottom. Grease the baking sheet. Thoroughly drain the cherries.
2. To make the cake mixture, stir the softened margarine or butter with a hand mixer with whisk until it becomes smooth and homogenous. Gradually add the sugar, vanilla sugar and salt, stir until the mixture thickens. Add 1 egg at a time, whisking each one for about 1⁄2 minute at the highest setting. Mix together the flour and baking powder, sift and add to the margarine or butter and egg mixture in two stages, briefly stirring with a mixer at the medium setting. Spread 2⁄3 of the cake mixture on the greased baking sheet. Sift the cocoa powder and add with the milk to the rest of the cake mixture and spread it on top of the light cake mixture. Place a strip of aluminium foil along the open end of the baking sheet to form an edge. Dry the sour cherries quickly on kitchen paper, then arrange them on the dark-coloured cake mixture, pressing them lightly into place. Put the baking sheet on a shelf in the oven.
Top/bottom heat: about 180 °C/350 °F (preheated),
Fan oven: about 160 °C/325 °F (not preheated), Gas mark 4 (not preheated),
Baking time: about 40 minutes.
3. Take the cake off the baking sheet, place on a rack to cool down.
4. To make the butter cream filling, make a custard with the custard powder, 100 g/31⁄2 oz (1⁄2 cup) sugar and milk, following the instructions on the packet. Leave the custard to cool down (but do not refrigerate) and stir occasionally.
5. Stir the softened butter with a hand mixer with whisk until it becomes smooth and homogenous. Stir in the cooled custard by the spoonful, making sure that the butter and custard are both at room temperature because the butter cream could curdle otherwise. Spread the butter cream on the cooled cake and smooth out the surface. Refrigerate for about 1 hour.
6. To make the chocolate topping, coarsely chop the plain chocolate and melt with the oil in a container placed in a bain-marie over low heat. Pour the chocolate coating over the set butter cream and decorate with a baking comb.
CAKE MIXTURE
23 | Fried egg pastry
For children (about 20 pieces)
Preparation time: about 30 minutes, excluding cooling time
Baking time: about 35 minutes
For a baking sheet (40 x 30 cm/16 x 12 in):
some fat
aluminium foil
For the topping:
80 g/3 oz custard powder, vanilla flavour
80 g/3 oz (scant 1⁄2 cup) sugar
750 ml/11⁄4 pints (31⁄2 cups) milk
1 can apricot halves (drained weight 480 g/17 oz)
500 g/18 oz crème fraîche
For the cake mixture:
150 g/5 oz (3⁄4 cup) soft margarine or butter
150 g/5 oz (3⁄4 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
1 pinch salt
3 medium eggs
300 g/10 oz (3 cups) plain (all-purpose) flour
2 level teaspoons baking powder
4 teaspoons milk
Per piece:
P: 5 g, F: 16 g, C: 38 g, kJ: 1336, kcal: 320
1. To make the topping, make the custard with the custard powder, sugar and milk following the instructions on the packet but using only 750 ml/11⁄4 pints (31⁄2 cups). Leave the custard to cool down a little, stirring occasionally.
2. In the meantime, preheat the oven top and bottom. Grease the baking sheet. Drain the apricots thoroughly in a colander and reserve the juice. Stir the crème fraîche into the cooled custard.
3. To make the cake mixture, stir the softened margarine or butter with a hand mixer with whisk until it becomes smooth and homogenous. Gradually add the sugar, vanilla sugar and salt, and stir until the mixture thickens.
4. Add 1 egg at a time, whisking each one for about 1⁄2 minute at the highest setting. Mix together the flour and baking powder, sift and add to the margarine or butter and egg mixture in two stages, briefly stirring with a mixer at the medium setting. Place a strip of a
luminium foil along the open end of the baking sheet to form an edge.
5. Spread the custard on the cake mixture. Neatly arrange the apricot halves with the rounded sides upward and put the baking sheet in the oven.
Top/bottom heat: about 180 °C/350 °F (preheated),
Fan oven: about 160 °C/325 °F (not preheated), Gas mark 4 (not preheated),
Baking time: about 35 minutes.
6. Take the cake off the baking sheet and place on a rack to cool down.
7. To make the glaze, top up the apricot juice with water to make 500 ml/17 fl oz (21⁄4 cups). Blend 4 teaspoons arrowroot with a little of the liquid, then stir in the rest of the liquid. Bring to the boil and simmer for 1⁄2–1 minute until it is clear. When cool, pour over the cake and apricots and leave to set.
Variation: To reduce the calorie content you can replace the crème fraîche by 250 g/9 oz low fat curd cheese and 250 g/9 oz yoghurt (3.5 %).
CAKE MIXTURE
24 | Lemon cake
For children (about 20 pieces)
Preparation time: about 35 minutes
Baking time: about 25 minutes
For a baking sheet (40 x 30 cm/16 x 12 in) or roasting tin:
some fat
plain (all-purpose) flour
aluminium foil
For the cake mixture:
350 g/12 oz (13⁄4 cups) soft margarine or butter
350 g/12 oz (13⁄4 cups) sugar, grated zest of 2 untreated lemons
5 medium eggs
275 g/91⁄2 oz (23⁄4 cups) plain (all-purpose) flour
120 g/41⁄2 oz (1 cup) cornflour (cornstarch)
2 level teaspoons baking powder
For the icing:
250 g/9 oz (13⁄4 cups) icing (confectioner’s) sugar, about 5 tablespoons lemon juice
Per piece:
P: 3 g, F: 16 g, C: 46 g, kJ: 1450, kcal: 346
1. Preheat the oven. Grease and flour the baking sheet or roasting tin.
2. To make the cake mixture, stir the softened margarine or butter with a hand mixer with whisk until it becomes smooth and homogenous. Gradually add the sugar and lemon zest and stir until the mixture thickens. Add 1 egg at a time, whisking each one for about 1⁄2 minute at the highest setting.