German Baking Today - German Baking Today
Page 17
3. To make the topping, drain the mandarins thoroughly in a sieve. Make a custard with the custard powder, sugar and milk following the instructions on the packet, but with the ingredients listed here. Stir in the schmand and spread this warm mixture over the dough. Arrange the mandarins on the custard and schmand mixture and sprinkle the almonds on top. 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 40 minutes.
4. Put the baking sheet on a rack and leave the cake on it to cool. Then carefully loosen the cake along the edges with a knife and remove the baking frame.
5. For the glaze, sift the icing sugar and add enough lemon juice to make a thick glaze. Sprinkle the glaze over the cake with a teaspoon.
Tip: If you do not have a baking frame you can bake the cake in a roasting tin.
Variation: Rub 4 tablespoons apricot jam through a sieve, then bring to the boil with 2 tablespoons water in a small pan and spread over the cake while it is still warm. Do not bake with the chopped almonds; roast them in a pan without fat, let them cool on a plate and sprinkle on the cake right at the end.
CHEESE AND OIL CAKE MIXTURE
91 | Cheese and apple with crumble
Popular (about 20 pieces)
Preparation time: about 45 minutes
Baking time: about 60 minutes
For the cake mixture:
300 g/10 oz (3 cups) plain (all-purpose) flour
3 level teaspoons baking powder
75 g/21⁄2 oz (3⁄8 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
1 pinch salt, 150 g/5 oz curd cheese (low fat)
100 ml/31⁄2 fl oz (1⁄2 cup) milk, 100 ml/31⁄2 fl oz (1⁄2 cup) cooking oil
For the filling:
1.5 kg/31⁄4 lb sharp apples
whites of 4 medium eggs
150 g/5 oz (3⁄4 cup) soft butter or margarine
100 g/31⁄2 oz (1⁄2 cup) sugar
2–3 drops lemon essence
yolks of 4 medium eggs
850 g/30 oz curd cheese (low fat), 50 g/2 oz (1⁄4 cup) semolina flour
For the crumble:
200 g/7 oz (2 cups) plain (all-purpose) flour
70 g/3 oz blanched ground almonds
150 g/5 oz (3⁄4 cup) sugar
1⁄2 teaspoon ground cinnamon
150 g/5 oz (3⁄4 cup) soft butter or margarine
Per piece:
P: 12 g, F: 22 g, C: 47 g, kJ: 1804, kcal: 431
1. Preheat the oven at the top and bottom and grease the baking sheet with fat.
2. To make the dough, mix together the flour and baking powder, sift into a mixing bowl and add the other ingredients. Stir with a hand mixer with kneading hook, first briefly at the lowest setting, then at the highest setting until the dough is formed. Do not knead too long or the dough may become sticky. Then shape into a roll on a floured work surface. Roll out the dough and place a strip of aluminium foil along the open end of the baking sheet to form an edge.
3. To make the topping, wash, peel, quarter and core the apples and cut them into thin segments. Arrange the segments overlapping on the base. Whisk the egg whites until they are very stiff with a hand mixer with whisk and put to one side. Put the softened butter or margarine in a mixing bowl and whisk with a hand mixer with whisk until smooth and homogenous. Add the sugar, lemon essence, egg yolk, curd cheese and semolina flour and whisk to incorporate all the ingredients. Fold the beaten egg whites into the curd cheese mixture. Cover the apples with this mixture.
4. To make the crumble, sift the flour and add the almonds, sugar, cinnamon and softened butter or margarine. Stir together with a hand mixer with whisk until the crumble has the right texture. Sprinkle the crumble over the curd cheese mixture 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 60 minutes.
5. Put the baking sheet on a rack and leave the cake to cool down it.
Tip: Instead of the crumble, you can sprinkle 50 g/2 oz peeled, flaked almonds and 50 g/2 oz raisins over the curd cheese mixture.
ADVICE
Choux pastry
This pastry is very light and also slightly crisp when fresh. Choux pastry is particularly good for small pastries but it also makes a good base for cakes. Basically it consists of water, fat, plain (allpurpose) flour and sometimes cornflour (cornstarch), baking powder and eggs.
Preheating the oven
First, preheat the oven. In the case of an oven with top and bottom heat, the oven must be heated thoroughly. If the baking time is 30 minutes or less, even fan ovens and gas ovens must be preheated. If the baking time is over 30 minutes, preheating will not be necessary in the case of fan and gas ovens.
Preparing the baking sheet or springform tin
Grease the baking sheet or springform tin generously and evenly with soft margarine or butter using a pastry brush (do not use oil!) and dust lightly with flour. To do this, sift a little flour along one side of the baking sheet. In order to distribute the flour evenly and not too thickly on the baking sheet, tap the baking sheet with the non-floured side on the work surface so that the flour is distributed evenly and not too thickly (the excess flour is shaken off).
Alternatively, line the baking sheet with baking parchment.
Bringing water and butter or margarine to the boil
Put the water and butter or margarine in a pan and bring to the boil (it is best to use a pan with a long handle). Then remove from the heat.
Sifting the flour and stirring it in
Mix the flour with the cornflour (cornstarch) if used, sift and add all at once to the hot liquid. Wholemeal flour is not sifted.
Stir with a wooden spoon until the mixture thickens and becomes detached from the sides of the pan, then heat for 1 minute while stirring continuously over high heat. One sign that indicates that the paste is ready is the thin white skin that forms at the bottom of the pan. Put the paste immediately in a mixing bowl.
Stirring in the eggs
Beat each egg separately in a cup in order to check its freshness. Blend the eggs into the hot paste one after the other using a hand mixer with kneading hook at the highest setting. Whisk the last egg and only add enough to the paste to make it shiny. It should hang from the spoon without falling off it. If the paste is too soft and thin it will result in flabby pastry.
Adding the baking powder to the paste
The baking powder is the last ingredient to be added to the cold paste. It must not come into contact with hot ingredients before baking because it would lose its rising properties and the pastry would not rise. Consequently, baking powder is not added to the flour when making choux pastry, but only incorporated right at the end.
Continue according to the instructions in the recipe.
Baking choux pastry
Bake following the instructions in the recipe. The oven door should only be opened towards the end of the baking time and after checking that the pastry appears cooked. This is because choux pastry collapses very easily. When cooked, choux pastry should be dry inside.
Choux pastry which is to be be cut in two, such as éclairs or cream puffs, should be cut open with a knife immediately after being taken out of the oven and placed next to each other to cool.
Tip: If a small amount of choux pastry is left in the piping bag, pipe into little balls on the baking sheet, bake with the rest and use later as an addition to soups, puddings or for garnishing tortes.
Storing
Choux pastry tastes best when eaten on the day it is made. Unfilled choux pastry can easily be frozen. It should be defrosted in its wrapping at room temperature and cooked again for 5 minutes at the baking temperature given in the recipe.
CHOUX PASTRY
92
| Basic recipe
For the baking sheet:
some fat
plain (all-purpose) flour
For the choux pastry:
125 ml/4 fl oz (1⁄2 cup) water
25 g/1 oz (2 tablespoons) butter or margarine
75 g/21⁄2 oz (3⁄4 cup) plain (all-purpose) flour
15 g/1⁄2 oz (11⁄2 tablespoons) cornflour (cornstarch)
2–3 medium eggs
1 pinch baking powder
1. Preheat the oven. Grease and flour the baking sheet.
2. For the choux pastry, bring the water to the boil in a small pan with the butter or margarine. Remove the pan from the heat. Mix together the flour and cornstarch, sift and add to the hot liquid all at once. Mix to make a smooth ball. Return the pan to the heat and cook for 1 minute, stirring all the time, then transfer to a mixing bowl.
3. Stir in 2 eggs, one after the other, using a hand mixer with kneading hook at the highest setting. Beat the last egg and add only enough to the paste to make it shiny. At this point the paste should hang from the wooden spoon without dropping off. Only stir in the baking powder when the paste is cold.
4. Transfer the paste to the piping bag with a large nozzle in small amounts and pipe 12 strips about 8 cm/3 in long onto the baking sheet. 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. The oven door should not be opened during the first 15 minutes of baking because this may cause the pastry to collapse. Cut off the top immediately after taking it out of the oven and leave to cool on a rack.
6. Fill the lower half with the filling of your choice, for instance, thickened stewed fruit, custard or cream. Put the top back on and dust with icing sugar.
CHOUX PASTRY
93 | Cream puffs
Classic–Popular (8 pieces)
Preparation time: about 30 minutes, excluding cooling time
Baking time: about 25 minutes
For the baking sheet:
some fat
plain (all-purpose) flour
For the choux pastry:
125 ml/4 fl oz (1⁄2 cup) water
25 g/1 oz (2 tablespoons) butter or margarine
75 g/21⁄2 oz (3⁄4 cup) plain (all-purpose) flour
15 g/1⁄2 oz (11⁄2 tablespoons) cornflour (cornstarch)
2–3 medium eggs
1 pinch baking powder
For the filling:
500 g/18 oz sour cherries
50 g/13⁄4 oz (4 tablespoons) sugar
15 g/1⁄2 oz (11⁄2 tablespoons) cornflour (cornstarch)
some sugar
500 ml/17 fl oz (21⁄4 cups) chilled whipping cream
25 g/1 oz (1⁄4 cup) icing (confectioner’s) sugar
3 drops vanilla essence in 1 tablespoon sugar
For dusting:
20 g/3⁄4 oz (3 tablespoons) icing (confectioner’s) sugar
Per piece:
P: 5 g, F: 24 g, C: 33 g, kJ: 1543, kcal: 368
1. Preheat the oven. Grease and flour the baking sheet.
2. For the dough, bring the water to the boil in a small pan with the butter or margarine. Remove the pan from the heat. Mix together the flour and cornstarch, sift and add to the hot liquid all at once. Mix to make a smooth ball. Return the pan to the heat and cook for 1 minute, stirring continuously, then transfer to a mixing bowl.
3. Stir in 2 eggs, one after the other, using a hand mixer with kneading hook at the highest setting. Beat the last egg and add only enough to the paste to make it shiny. At this point the paste should hang from the wooden spoon without dropping off. Only stir in the baking powder when the paste is cold. Using 2 teaspoons or a piping bag, make or pipe 8 small balls onto the greased, floured baking sheet. 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.
4. The oven door should not be opened during the first 15 minutes of baking because this could cause the pastry to collapse. Cut off the top immediately after taking the pastry out of the oven and leave to cool on a rack.
5. For the filling, wash the sour cherries, remove the stalks, stone, add the sugar and leave for a while for the sugar to draw out the juice. Transfer the cherries into a pan together with the juice and bring to the boil. Drain the cherries in a sieve, collect the juice and reserve 125 ml/4 fl oz (1⁄2 cup) and top up with water if necessary. Stir 4 tablespoons of the juice into the cornflour. Bring the rest of the juice to the boil and remove from the heat. Add the juice thickened with cornflour to the rest of the juice and bring back to the boil briefly. Stir in the cherries and add the sugar. Leave the cherry mixture to cool.
6. Whip the cream stiff with the sifted icing sugar and vanilla sugar and transfer to a piping bag with star-shaped nozzle in small amounts. Put some of the cherry mixture in the cream puffs and garnish with cream. Put the top back on and dust with icing (confectioner’s) sugar.
CHOUX PASTRY
94 | Flockentorte
Takes some time (about 12 pieces)
Preparation time: about 60 minutes, excluding cooling time
Baking time: 75–90 minutes
For a springform tin (diameter 26 cm/10 in):
some fat
plain (all-purpose) flour
For the shortcrust pastry:
150 g/5 oz (11⁄3 cup) plain (all-purpose) flour
40 g/11⁄2 oz (4 tablespoons) sugar
3 drops vanilla essence in 1 tablespoon sugar
100 g/31⁄2 oz (3⁄8 cup) soft butter or margarine
For the choux pastry:
125 ml/4 fl oz (1⁄2 cup) water
25 g/1 oz (2 tablespoons) butter or margarine
75 g/21⁄2 oz (3⁄4 cup) plain (all-purpose) flour
15 g/1⁄2 oz (11⁄2 tablespoons) cornflour (cornstarch)
2–3 medium eggs
1 pinch baking powder
For the filling:
1 can or jar sour cherries (drained weight 350 g/12 oz)
200 ml/7 fl oz (7⁄8 cup) cherry juice (from the can or jar)
2 teaspoons arrowroot
4 teaspoons sugar
some sugar
400 ml/14 fl oz (13⁄4 cups) chilled whipping cream
25 g/1 oz (1⁄4 cup) icing (confectioner’s) sugar
3 drops vanilla essence in 1 tablespoon sugar
For coating:
redcurrant jelly
For dusting:
30 g/1 oz (1⁄4 cup) icing (confectioner’s) sugar
Per piece:
P: 5 g, F: 20 g, C: 37 g, kJ: 1468, kcal: 350
1. Preheat the oven and grease the bottom of the springform tin.
2. To make the shortcrust pastry, sift the flour in a mixing bowl, add the other ingredients for the dough and stir with a hand mixer with a kneading hook, first briefly at the lowest setting, then at the highest setting, to make a smooth dough. Then shape into a ball using your hands. Roll out and line the bottom of the springform tin. Prick several times with a fork and put the ring round the base again. Put the springform tin on a shelf 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.
3. Loosen the shortcrust pastry from the springform tin base but do not remove it. Leave it to cool on a rack. Then transfer it to a cake plate. Clean the springform tin base, then grease and flour it in preparation for the choux pastry.
4. For the choux pastry, bring the water to the boil in a small pan with the butter or margarine. Remove the pan from the heat. Mix together the flour and cornflour, sift and stir into the hot liquid all at once. Stir until the paste forms a smooth ball, then continue cooking while stirring for about 1 minute an
d transfer the paste to a mixing bowl.
5. Stir in 2 eggs, one after the other, using a hand mixer with kneading hook at the highest setting. Whisk the last egg and add only enough of it to the paste to make it shiny. At this point the paste should hang from the wooden spoon without dropping off. Only stir in the baking powder when the paste is cold.
6. Make three choux pastry layers. To do this, spread one-third of the paste on the greased springform tin base making sure that the paste is not too thin along the edges to avoid it being too dark when cooked. Repeat to make two more layers. Bake each layer on the base without the ring for 20–25 minutes at the same temperature until light brown.
7. The oven door should not be opened during the first 15 minutes of baking because this could cause the pastry to collapse. Remove the layers immediately after taking them out of the oven and leave to cool on a rack without being stacked.
8. For the filling, drain the sour cherries in a sieve and collect the juice. Reserve 200 ml/7 fl oz (7⁄8 cup) of this juice, topping up the quantity with water if necessary. Stir 2 teaspoons of arrowroot in the cold liquid and bring to the boil, stirring continuously; cook until it is clear. Stir in the cherries. Leave the mixture to cool and stir in the sugar. Whip the cream until stiff with the sifted icing sugar.
9. Spread a thin layer of redcurrant jelly on the shortcrust pastry and place a choux pastry layer on top. Cover with half the cherry mixture and spread one-third of the cream on top. Cover with the second choux pastry layer and spread the rest of the cherry mixture and cream on top. Crumble the third layer coarsely, scatter over the cream and dust with icing sugar.
Tips: If you have only one springform tin, bake the choux pastry layers one after the other on a baking sheet, lined with baking parchment. Draw the outline of the springform tin on the baking parchment and spread the paste inside the circle.