by Unknown
3. Preheat the oven. Dust the dough lightly with flour, remove from the mixing bowl and knead again briefly on a slightly floured work surface. Roll out the dough on a greased baking sheet. Melt the butter and brush the dough with it.
4. To make the crumble, stir the flour, sugar, vanilla sugar and softened butter or margarine in a mixing bowl. Stir with a hand mixer with whisk until the crumble has the right texture. Scatter half the crumble over the dough, leaving gaps. Add cocoa powder to the other half of the crumble, mix well and fill the gaps with it so as to create a dark and light pattern. Return the dough to a warm place until it has increased visibly in volume. Put the baking sheet in the oven.
Top/bottom heat: about 200 °C/400 °F (preheated),
Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),
Baking time: about 20 minutes.
5. For pouring over the cake, heat the milk and melt the butter in it. With a spoon, distribute the melted butter mixture over the cake while it is still hot and leave to cool on the baking sheet placed on a rack. When it is cool, melt the butter, brush it on the cake and dust icing sugar on top.
YEAST DOUGH
66 | Butter cake
Classic–easy (about 20 pieces)
Preparation time: about 20 minutes, excluding rising time
Baking time: about 15 minutes
For a baking sheet (40 x 30 cm/16 x 12 in):
some fat
For the yeast dough:
200 ml/7 fl oz (7⁄8 cup) milk
50 g/2 oz (4 tablespoons) butter
375 g/131⁄2 oz (33⁄4 cups) plain (all-purpose) flour
1 packet fast action dried yeast
50 g/13⁄4 oz (4 tablespoons) sugar
3 drops vanilla essence in 1 tablespoon sugar
1 pinch salt
1 medium egg
For the topping:
100 g/31⁄2 oz cold butter
75 g/21⁄2 oz (3⁄8 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
100 g/31⁄2 oz blanched flaked almonds
Per piece:
P: 4 g, F: 6 g, C: 21 g, kJ: 632, kcal: 151
1. Warm the milk in a small pan and melt the butter in it.
2. To make the dough, carefully mix together the flour and dried yeast, then add the other ingredients and the warm butter mixture. Stir with a hand mixer with a kneading hook, first briefly at the lowest setting, then at the highest setting for about 5 minutes until it forms a smooth dough. Cover with a tea towel and put in a warm place until it has visibly increased in volume.
3. Meanwhile, preheat the oven and grease the baking sheet. Dust the dough lightly with flour, remove from the mixing bowl and knead again briefly on a lightly floured work surface. Roll out the dough on the baking sheet.
4. To make the topping, first make small depressions in the dough with the handle of a wooden spoon and scatter knobs of butter evenly over the dough. Mix together the sugar and vanilla sugar and sprinkle over the dough. Then sprinkle the almonds evenly on top. Put the dough in a warm place again until it has visibly increased in volume. Put the baking sheet in the oven.
Top/bottom heat: about 200 °C/400 °F (preheated),
Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),
Baking time: about 15 minutes.
5. Put the baking sheet on a rack and leave the cake on it to cool.
Tip: Lightly whip 200 ml/7 fl oz (7⁄8 cup) cream and spread over the cake while it is still hot, immediately after taking it out of the oven.
Variation: To make butter cake with a nutty topping, coarsely chop 100 g/ 31⁄2 oz hazelnuts or walnuts and sprinkle over the dough. Then scatter the knobs of butter and sprinkle the sugar on top. Dribble 8 tablespoons of whipping cream over the dough, put the dough in a warm place until it has visibly increased in volume and bake as described in the recipe.
YEAST DOUGH
67 | Eierschecke (typical Saxon cake)
Classic–for guests (about 20 pieces)
Preparation time: about 40 minutes, excluding rising time
Baking time: about 30 minutes
For a baking sheet with sides about 2 cm/3⁄4 in high (40 x 30 cm/ 16 x 12 in) or a roasting tin:
some fat
For the yeast dough:
125 ml/4 fl oz (1⁄2 cup) milk
100 g/31⁄2 oz (1⁄2 cup) butter or margarine
300 g/10 oz (3 cups) plain (all-purpose) flour
1 packet fast action dried yeast, 50 g/13⁄4 oz (5 tablespoons) sugar
3 drops vanilla essence in 1 tablespoon sugar
2 drops lemon essence
1 pinch salt, 1 medium egg
For the curd cheese filling:
40 g/11⁄2 oz (41⁄2 tablespoons) custard powder
40 g/11⁄2 oz (4 tablespoons) sugar
500 ml/17 fl oz (21⁄4 cups) milk, 500 g/18 oz curd cheese (low fat)
65 g/21⁄4 oz raisins
For the egg cream:
4 whites of medium eggs
125 g/41⁄2 oz (5⁄8 cup) soft butter, 125 g/41⁄2 oz (5⁄8 cup) sugar, yolks of 4 medium eggs
15 g/1⁄2 oz (11⁄2 tablespoons) cornflour (cornstarch)
Per piece:
P: 8 g, F: 12 g, C: 29 g, kJ: 1094, kcal: 261
1. Warm the milk in a small pan and melt the butter or margarine in it.
2. To make the dough, sift the flour into a mixing bowl, carefully mix together with dried yeast and add the other ingredients, then add the margarine or butter mixture. Stir with a hand mixer with a kneading hook, first briefly at the lowest setting, then at the highest setting for about 5 minutes until it forms a smooth dough. Cover with a tea towel and put in a warm place until it has visibly increased in volume.
3. To make the curd cheese filling, make a custard with the custard powder, sugar and milk following the instructions on the packet. Put the custard in a bowl, put some clingfilm directly on the surface of the custard and leave it to cool.
4. Grease the baking sheet or roasting tin. Stir the curd cheese and raisins into the cooled custard. Preheat the oven. Dust the dough lightly with flour, remove from the mixing bowl, knead again briefly on a slightly floured work surface, roll out and line the roasting tin or baking sheet with dough. Spread the curd cheese mixture on top.
5. To make the egg cream, beat the egg whites until they are very stiff. Stir the butter with a hand mixer with a whisk until soft and smooth. Add the sugar little by little. Continue stirring until the mixture has thickened. Now gradually stir in the egg yolks. Add the beaten egg whites, sift the cornflour on top and carefully fold both into the egg yolk and butter mixture. Spread this egg cream topping over the curd cheese mixture, smooth the surface flat and put the baking sheet or roasting tin 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.
6. Put the roasting tin or baking sheet on a rack and leave the cake on it to cool down.
Tip: Pre-soak the raisins for the curd cheese filling in 2 tablespoons of rum.
YEAST DOUGH
68 | Apple or crumble cake
Popular–Traditional (about 20 pieces)
Preparation time: about 35 minutes,excluding rising time
Baking time: about 25 minutes
For the yeast dough:
200 ml/7 fl oz (7⁄8 cup) milk
50 g/2 oz (4 tablespoons) butter or margarine
375 g/131⁄2 oz (33⁄4 cups) plain (all-purpose) flour
1 packet fast action dried yeast, 50 g/13⁄4 oz (4 tablespoons) sugar
3 drops vanilla essence in 1 tablespoon sugar
1 pinch salt, 1 medium egg
For the apple cake:
about 1.5 kg/31⁄2 lb apples
20 g/3⁄4 oz chopped, blanched almonds
20 g/3⁄4 oz raisins
For the apricot glaze:
generous 2 tablespoon
s apricot preserve
2 teaspoons water
For the crumble cake:
300 g/10 oz (3 cups) plain (all-purpose) flour
150 g/5 oz (3⁄4 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
175 g/6 oz (7⁄8 cup) soft butter or margarine
In addition:
25 g/1 oz (2 tablespoons) butter
Per piece (apple cake):
P: 3 g, F: 4 g, C: 26 g, kJ: 645, kcal: 154
Per piece (crumble cake):
P: 4 g, F: 11 g, C: 35 g, kJ: 1098, kcal: 262
1. Warm the milk in a small pan and melt the butter or margarine in it.
2. To make the dough, sift the flour into a mixing bowl, carefully mix together with the dried yeast, add the other ingredients and the warm margarine or butter mixture. Stir with a hand mixer with a kneading hook, first briefly at the lowest setting, then at the highest setting for about 5 minutes, until it forms a smooth dough. Cover with a tea towel and put in a warm place until it has visibly increased in volume. Grease the baking sheet with fat.
3. Meanwhile preheat the oven. Dust the dough lightly with flour, remove from the bowl and knead again briefly on a slightly floured work surface. Roll out and line the baking sheet with the bowl and make the apple or crumble cake as follows:
a. To make the apple cake, wash the apples, peel, cut into quarters, core and cut into thick slices. Arrange the slices of apple evenly on the dough and sprinkle almonds and raisins on top. Put the baking sheet in a warm place again until the dough has visibly increased in volume. Put the baking sheet in the oven.
Top/bottom heat: about 200 °C/400 °F (preheated),
Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),
Baking time: about 25 minutes.
To make the apricot glaze, rub the apricot jam through a sieve, then bring to the boil with water while stirring. Using a brush, brush the glaze over the apple cake immediately after taking it out of the oven. Put the apple cake on a rack to cool down without removing it from the baking sheet.
b. To make crumble cake, stir together the flour, sugar, vanilla sugar and softened butter or margarine with a hand mixer with whisk until the crumble has the right consistency. Melt 25 g/1 oz (2 tablespoons) butter and brush the dough with it. Spread the crumble evenly on top. Put the baking sheet in a warm place again until the dough has visibly increased in volume. Then put the baking sheet in the oven and bake for about 15 minutes at the temperature indicated in the recipe (see apple cake). Put the baking sheet on a rack and leave the cake on it to cool down.
YEAST DOUGH
69 | Bienenstich
Classic–popular (about 20 pieces)
Preparation time: about 50 minutes,excluding rising time
Baking time: about 15 minutes
For the baking sheet:
some fat
For the yeast dough:
200 ml/7 fl oz (7⁄8 cup) milk
50 g/2 oz (4 tablespoons) butter or margarine
375 g/131⁄2 oz (33⁄4 cups) plain (all-purpose) flour
1 packet fast action dried yeast
50 g/13⁄4 oz (4 tablespoons) sugar
3 drops vanilla essence in 1 tablespoon sugar
1 pinch salt, 1 medium egg
For the topping:
200 g/7 oz (1 cup) butter
100 g/31⁄2 oz (1⁄2 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
3 teaspoons honey
3 tablespoons whipping cream
200 g/7 oz blanched chopped almonds
For the filling:
80 g/3 oz (9 tablespoons) custard powder, vanilla flavour
750 ml/11⁄4 pints (31⁄2 cups) milk
100 g/31⁄2 oz (1⁄2 cup) sugar
100 g/31⁄2 oz (1⁄2 cup) butter
Per piece:
P: 6 g, F: 23 g, C: 33 g, kJ: 1514, kcal: 361
1. Warm the milk in a small pan and melt the butter or margarine in it.
2. To make the dough, sift the plain flour in a mixing bowl, carefully mix with dried yeast, add the other ingredients and the warm margarine or butter mixture. Stir with a hand mixer with a kneading hook, first briefly at the lowest setting, then at the highest setting for about 5 minutes, until it forms smooth dough. Cover with a tea towel and put in a warm place until it has visibly increased in volume.
3. To make the topping, slowly heat the butter with the sugar, vanilla sugar, honey and cream while stirring, bring briefly to the boil and stir in the almonds. Leave the mixture to cool down, stirring occasionally. Grease the baking sheet.
4. Preheat the oven. Dust the dough lightly with flour, remove from the bowl and knead again briefly on a lightly floured work surface. Roll out and line the baking sheet with the dough. Spread the topping evenly on the dough and put the baking sheet in a warm place again until the dough has visibly increased in volume. Put the baking sheet in the oven.
Top/bottom heat: about 200 °C/400 °F (preheated),
Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),
Baking time: about 15 minutes.
5. Leave the cake on the baking sheet to cool down on a rack. Cut the cake in half vertically and then cut each half horizontally.
6. For the filling, make the custard with custard powder, milk and sugar following the instructions on the packet but, using only 750 ml/11⁄4 pints (31⁄2 cups) milk, and stir the butter into the hot custard. Put the cream filling in the refrigerator, stirring occasionally. Spread the cold cream filling on the lower cake halves, then put the other halves on top.
YEAST DOUGH
70 | Onion pie
For guests (about 20 pieces)
Preparation time: about 70 minutes,excluding rising time
Baking time: about 35 minutes
For a baking sheet with sides about 2 cm/3⁄4 in high (40 x 30 cm/ 16 x 12 in) or a roasting tin:
some fat
For the yeast dough:
250 ml/8 fl oz (1 cup) milk
400 g/14 oz (4 cups) plain (all-purpose) flour
1 packet fast action dried yeast, 1 teaspoon sugar
1 level teaspoon salt
4 tablespoons cooking oil
For the topping:
1.5 kg/31⁄4 lb onions
300 g/10 oz streaky bacon
3 tablespoons cooking oil
some salt
freshly ground pepper
1 level teaspoon ground caraway seeds
200 g/7 oz medium aged Gouda cheese
4 medium eggs
150 g/5 oz crème fraîche
Per piece:
P: 8 g, F: 24 g, C: 19 g, kJ: 1349, kcal: 323
1. To make the dough, warm the milk in a small pan, sift the flour into a mixing bowl, carefully mix together with the dried yeast, add the other ingredients and the warm margarine or butter mixture. Stir with a hand mixer with a kneading hook, first briefly at the lowest setting, then at the highest setting for about 5 minutes until it forms a smooth dough. Cover with a tea towel and put in a warm place until it has visibly increased in volume.
2. To make the topping, peel the onions, cut into quarters and then slice thinly. Dice the bacon finely. Heat the oil in a large pan, add the sliced onions and braise them while stirring. Now add the diced bacon and braise briefly, then season with salt, pepper and caraway seed.
3. Grease the roasting tin or baking sheet. Grate the Gouda cheese and stir into the onion mixture together with the eggs and crème fraîche.
4. Preheat the oven. Dust the dough lightly with flour, remove from the bowl and knead again briefly on a lightly floured work surface. Roll out and line the baking sheet or roasting tin and press the dough upward along the edges to form a border. Spread the onion mixture on the dough and put the baking sheet or roasting tin in a warm place again until the dough has visibly increased in volume. Put the baking sheet or roasting tin in the oven.
Top/bottom heat: about 200 °C/400 °F (preheated),
; Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),
Baking time: about 35 minutes.
5. Serve the onion pie warm or cold.
Tip: Onion pie can easily be prepared the day before. In that case, make the dough with cold ingredients, coat the dough lightly with oil to prevent it from drying out, put it in a bowl, cover with clingfilm and leave in the refrigerator overnight to rise. The following day continue as described in part 2 above. Sprinkle caraway seeds over the onion pie before baking.
ADVICE
Sponge mixture
Sponge mixture consists of a lightly beaten mixture of egg and sugar mixture stirred briefly into plain (all-purpose) flour (in the case of "Viennese mixture" there will also be liquid butter or margarine). Sponges have a light texture and are ideal for gateaux and rolls or roulades.
Preheating the oven
It is very important that the oven be preheated thoroughly when baking sponges. Top and bottom heat are recommended; sponge cakes dry out more in fan ovens.
Preparing the mould
Using a brush, lightly grease the base of the baking sheet or baking tin with soft butter or margarine. Do not use oil because it will run down the edges. If using a springform tin, only grease the base so that the sponge mixture does not slide down at the edges.
Then line the base of the baking sheet or baking tin with baking parchment. To line a springform tin with baking parchment, place the springform tin on the paper and draw the outline of the base with a pencil. Cut out the circle with scissors and position it on the greased based of the springform tin and smooth flat, making sure that there are no creases.
When lining a baking sheet, turn up the paper along the open side of the baking sheet to make a rim. This will prevent the sponge mixture from running off the baking sheet.