by Unknown
Top/bottom heat: about 200 °C/400 °F (preheated),
Fan oven: about 180 °C/350 °F (preheated), Gas mark 6 (preheated),
Baking time: about 10 minutes.
4. Turn the sponge onto baking parchment, sprinkled with sugar, immediately after taking out of the oven and leave to cool, still with the baking parchment on which it was baked.
5. To make the filling, soak the gelatine following the instructions on the packet. Warm the lemon juice, squeeze the gelatine lightly and dissolve in the lemon juice. Whip the cream almost stiff with the sifted icing sugar and lemon zest. Whisk in the lukewarm gelatine and juice mixture and continue whipping until the cream is very stiff.
6. Carefully peel off the baking parchment from the sponge and spread the lemon and cream mixture evenly over the sponge. Roll up starting from the long side and refrigerate.
7. For the topping, whip the cream with the lemon zest and vanilla sugar, then coat the sponge roll with it. Use a fork or cake comb to make a decorative wave pattern.
Tip: For a quicker result, dust the sponge roll with icing sugar instead of cream.
SPONGE MIXTURE
75 | Lüneburger Buchweizentorte (Lüneburger buckwheat fancy cake)
Traditional (about 16 pieces)
Preparation time: about 55 minutes, excluding cooling time
Baking time: about 30 minutes
For a springform tin (diameter 26 cm/10 in):
some fat
baking parchment
For the sponge mixture:
5 medium eggs
4 teaspoons hot water
150 g/5 oz (3⁄4 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
1–2 drops almond essence
150 g/5 oz buckwheat flour
1 level teaspoon baking powder
100 g/31⁄2 oz ground hazelnut kernels
For the filling:
1 packet powdered gelatine
2 tablespoons cold water
600 ml/21 oz (21⁄2 cups) chilled whipping cream
2–3 drops natural vanilla essence in 1–2 tablespoons sugar
2 jars (each 395 g/14 oz) wild cranberries
For the topping:
ground pistachio nuts
Per piece:
P: 5 g, F: 17 g, C: 24 g, kJ: 1142, kcal: 272
1. Preheat the oven, grease the bottom of the springform tin and line with baking parchment.
2. To make the sponge, whisk the eggs with the hot water in a mixing bowl using a hand mixer with whisk at the highest setting for 1 minute until foamy. Mix together the sugar and vanilla sugar, sprinkle into the egg mixture over a period of 1 minute while stirring, and continue whisking for another 2 minutes. Stir in the almond essence. Mix together the buckwheat flour and baking powder, and stir quickly into the mixture at the lowest setting. Stir in the hazelnuts in the same way. Spoon the sponge into the springform tin, smooth out the surface and put 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.
3. Remove the cake from the springform tin and turn out onto a wire rack lined with baking parchment. Then peel off the baking parchment on which it was baked and cut the cake twice horizontally. Put the bottom layer on a cake plate.
4. To make the filling, stir the gelatine in the water in a small pan, leave to soak for 10 minutes and then warm up while stirring until it is dissolved. Beat together the whipping cream and vanilla sugar until almost stiff, add the lukewarm gelatine mixture and continue whisking until the cream mixture is very stiff.
5. Spread one jar of cranberries on the bottom layer, leaving 1 cm/3⁄8 in uncovered around the edge. Cover with about 3 tablespoons cream and put the middle layer on top. Spread the other jar of cranberries on top and cover with the cream. Finally, put the top layer in place. Coat the top and sides of the torte with cream and decorate the sides with a wavy pattern using a cake comb. Put the rest of the cream in a piping bag with a small nozzle, decorate the cake and refrigerate until serving. Garnish the cake with the rest of the cranberries and pistachio nuts just before serving.
Tip: The cake tastes best when made the day before and refrigerated until it is served.
SPONGE MIXTURE
76 | Schwarzwälder Kirschtorte (Black Forest cherry gateau)
Classic (about 16 pieces)
Preparation time: about 60 minutes, excluding cooling time
Baking time: about 45 minutes
For a springform tin (diameter 28 cm/11 in):
some fat
baking parchment
For the dough:
125 g/41⁄2 oz (5⁄8 cup) plain (all-purpose) flour
10 g/1⁄3 oz (1 tablespoon) cocoa powder
1 pinch baking powder
50 g/2 oz (1⁄4 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
2 teaspoons Kirsch
75 g/3 oz (5 tablespoons) soft butter or margarine
For the sponge mixture:
4 medium eggs
100 g/31⁄2 oz (1⁄2 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
100 g/31⁄2 oz (1 cup) plain (all-purpose) flour
1⁄2 level teaspoon baking powder
25 g/1 oz (3 tablespoons) cornflour (cornstarch)
10 g/1⁄3 oz (1 tablespoon) cocoa powder
generous pinch powdered cinnamon
For the filling:
1 can sour cherries, drained weight 350 g/12 oz or
500 g/18 oz sour cherries and 75 g/ 21⁄2 oz (3⁄8 cup) sugar
For the glaze:
2 teaspoons arrowroot
250 ml/8 fl oz (1 cup) cherry juice, from the can
about 2 tablespoons Kirsch
1 sachet powdered gelatine, white
3 tablespoons cold water
800 ml/28 fl oz (31⁄2 cups) cooled whipping cream
40 g/11⁄2 oz (3⁄8 cup) icing (confectioner’s) sugar
3 drops vanilla essence in 1 tablespoon sugar
Per piece:
P: 6 g, F: 21 g, C: 35 g, kJ: 1490, kcal: 356
1. Preheat the oven and grease the bottom of the springform tin.
2. To make the dough, carefully mix together the flour, cocoa powder and baking powder and sift into 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 for about 5 minutes, to make a smooth dough. Then form into a ball using your hands. Roll out and line the greased 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 into 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 15 minutes.
3. Turn the base out immediately after removing from the oven and leave on a wire rack to cool down. Now clean the springform tin, grease the base and line with baking parchment.
4. To make the sponge mixture, whisk the eggs in a mixing bowl using a hand mixer with whisk at the highest setting for 1 minute until foamy. Mix together the sugar and vanilla sugar, sprinkle slowly into the egg mixture for a period of 1 minute while stirring and continue whisking for another 2 minutes. Mix together the flour, baking powder, cornstarch, cocoa powder and cinnamon, sift and stir quickly into the mixture at the lowest setting. Spoon the sponge mixture in the mould, smooth the surface flat and put on a shelf in the oven. Bake for about 30 minutes at the same temperature as the dough.
5. Loosen the ring and remove. Turn the sponge out onto a wire rack lined with baking parchment and leave to cool down. Then carefully peel off the baking parchment on which it was baked. Cut the sponge in half horizontally.
6. To make the filling, drain the cherries thoroughly in a colander, save the juice and reserve 250 m
l/8 fl oz (1 cup). Alternatively wash fresh sour cherries, remove the stalks and stones, stir in the sugar and leave to draw out the juice for a few minutes. Put the cherries in a pan and bring to the boil. Then drain in a colander, reserve the juice and leave to cool down. Measure 250 ml/8 fl oz (1 cup) of this juice, and if necessary top up with water. Put 12 cherries for garnishing the cake to one side draining them on kitchen paper.
7. Make the glaze with juice, arrowroot and sugar. Take 250 ml/ 8 fl oz (1 cup) cherry juice. Blend 2 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. Stir in the cherries and leave the mixture to cool down, then add the Kirsch. Stir the gelatine into water in a small pan, leave to soak for 10 minutes, then warm up while stirring until the gelatine has dissolved. Whip the cream until nearly stiff, whisk in the lukewarm gelatine mixture and continue whipping until very stiff. Sift the icing (confectioner’s) sugar, mix together with the vanilla sugar and stir into the cream mixture.
8. Put the dough base on a cake plate and spread the cherry mixture on top, leaving 1 cm/3⁄8 in uncovered round the edge. Spread one-third of the cream mixture on top. Next put the lower sponge layer on top, press down lightly and spread half of the remaining cream on top of it. Put the second sponge layer on top and press down lightly again. Put 3 tablespoons of the whipped cream mixture in a piping bag with a star-shaped nozzle and put to one side. Cover the top and sides of the cake evenly with the rest of the cream mixture. Now decorate the top of the cake with the whipped cream in the piping bag and grated chocolate or chocolate shavings. Garnish with the cherries you have put aside. Refrigerate for at least 2 hours.
Tip: Soak the sponge layers with 3 tablespoons of Kirsch.
SPONGE MIXTURE
77 | Preiselbeer-Eierlikör-Torte (Cranberry and egg liqueur cake)
Takes some time (about 16 pieces)
Preparation time: about 60 minutes,excluding cooling time
Baking time: about 35 minutes
For a springform tin (diameter 26 cm/10 in):
some fat
baking parchment
For the sponge mixture:
50 g/2 oz (4 tablespoons) butter
4 medium eggs
4 teaspoons hot water
100 g/31⁄2 oz (1⁄2 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
30 g/1 oz (3 tablespoons) plain (all-purpose) flour
1 level teaspoon baking powder
200 g/7 oz ground hazelnut kernels
1 level teaspoon ground cinnamon
60 g/2 oz grated chocolate
For the filling:
1 jar (395 g/14 oz) wild cranberries
For the topping:
600 ml/21 oz (21⁄2 cups) chilled whipping cream
30 g/1 oz (1⁄4 cup) icing (confectioner’s) sugar
3 drops vanilla essence in 1 tablespoon sugar
150 ml/5 fl oz (5⁄8 cup) egg liqueur
Per piece:
P: 5 g, F: 25 g, C: 23 g, kJ: 1444, kcal: 345
1. Preheat the oven, grease the bottom of the springform tin and line it with baking parchment.
2. To make the sponge mixture, melt the butter in a small pan and leave to cool down. Whisk the eggs with the hot water in a mixing bowl using a hand mixer with whisk at the highest setting until foamy. Mix together the sugar and vanilla sugar, sprinkle into the egg mixture over a period of 1 minute while stirring, and continue whisking for another 2 minutes. Mix together the flour and baking powder, sift and stir quickly into the mixture at the lowest setting. Mix together the hazelnuts and cinnamon and stir into the plain (all-purpose) flour together with the grated chocolate in the same way. Spoon the dough into the springform tin, smooth out the surface and put 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 35 minutes.
3. Remove the cake from the springform tin and turn out onto a wire rack lined with baking parchment. Then peel off the baking parchment on which it was baked. Cover the hot sponge with the cranberries, leaving 1 cm/3⁄8 in uncovered all round. Then leave the sponge base to cool.
4. To make the topping, whip the cream until stiff with the sifted icing sugar and vanilla sugar. Spread half the cream over the cranberries. Put the rest of the whipped cream mixture in small amounts in a piping bag with a star-shaped nozzle and pipe around the edge of the cake so as to form a border round it that will prevent the egg liqueur from running off the sides. Pour the egg liqueur evenly over the cake and refrigerate for 3-4 hours.
Tip: Cranberries in a jar have already been thickened. But you can also use 2 jars of cranberry dessert (drained weight 175 g/6 oz each). Put the cranberry dessert in a sieve to drain, catch the juice and measure 350 ml/12 fl oz (11⁄2 cups) of this juice. Make a glaze by blending 3 teaspoons arrowroot with a little of this 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, stir in the cranberries and use as described in the recipe.
SPONGE MIXTURE
78 | Schokoladen-Sahne-Torte (Chocolate and cream torte)
Good for preparing in advance–popular (about 16 pieces)
Preparation time: about 75 minutes, excluding cooling time
Baking time: about 25 minutes
For a springform tin (diameter 26 cm/10 in):
some fat
baking parchment
To be made beforehand:
100 g/31⁄2 oz full milk chocolate
100 g/31⁄2 oz plain chocolate
800 ml/28 fl oz (31⁄2 cups) whipping cream
For the sponge mixture:
3 medium eggs
2 tablespoons hot water
100 g/31⁄2 oz (1⁄2 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
75 g/21⁄2 oz (3⁄4 cup) plain (all-purpose) flour
1 level teaspoon baking powder
40 g/11⁄2 oz (4 tablespoons) cornflour (cornstarch)
10 g/1⁄3 oz (2 tablespoons) cocoa powder
For the garnish:
15 g/1⁄2 oz grated chocolate
some small squares of chocolate
Per piece:
P: 5 g, F: 18 g, C: 24 g, kJ: 1159, kcal: 276
1. Chop the chocolate into small pieces one day in advance. Heat the whipping cream in a pan. Remove from the heat and melt the chocolate in it while stirring. Transfer the cream and chocolate mixture into a mixing bowl and put in the refrigerator overnight.
2. The following day preheat the oven. Grease the bottom of the springform tin and line with baking parchment.
3. To make the sponge, whisk the eggs with the hot water in a mixing bowl using a hand mixer with whisk at the highest setting for 1 minute until foamy. Mix together the sugar and vanilla sugar, sprinkle into the egg mixture over a period of 1 minute while stirring, and continue whisking for another 2 minutes. Mix together the flour, baking powder, cornstarch and cocoa powder, sift and stir quickly into the mixture at the lowest setting. Spoon the sponge into the springform tin, smooth out the surface and put 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.
4. Remove the cake from the springform tin and turn out onto a wire rack lined with baking parchment. Then peel off the baking parchment on which it was baked and cut in half horizontally.
5. Whip the chilled cream and chocolate mixture in 2 batches until stiff. Put the bottom half of the cake on a cake plate and spread two-thirds of the cream on top. Put the other half of the cake on top and press down lightly. Coat the top and sides with part of the remaining cream and sprinkle grated chocolate on top, then press it in lightly with a dough scraper. Decorate the cake with the rest of the cream using a piping ba
g and garnish with squares of chocolate. Refrigerate until serving.
SPONGE MIXTURE
79 | Erdbeer-Sahne-Torte (Strawberry and cream torte)
For guests (about 16 pieces)
Preparation time: about 60 minutes, excluding cooling time
Baking time: about 30 minutes
For a springform tin (diameter 26 cm/10 in):
some fat
baking parchment
For the sponge mixture:
3 medium eggs
2 tablespoons hot water
100 g/31⁄2 oz (1⁄2 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
100 g/31⁄2 oz (1 cup) plain (all-purpose) flour
1 level teaspoon baking powder
25 g/1 oz (3 tablespoons) cornflour (cornstarch)
For the filling:
4 level teaspoons vanilla flavoured custard powder
25 g/1 oz (2 tablespoons) sugar
225 ml/8 oz (1 cup) milk
500 g/18 oz strawberries
4 sheets gelatine
600 ml/21 oz (21⁄2 cups) chilled whipping cream
40 g/11⁄2 oz (1⁄3 cup) icing (confectioner’s) sugar
For the garnish:
some blanched flaked almonds
250 g/9 oz strawberries
Per piece:
P: 4 g, F: 13 g, C: 22 g, kJ: 943, kcal: 225
1. Preheat the oven, grease the bottom of the springform tin and line with baking parchment.
2. To make the dough, whisk the eggs with the hot water in a mixing bowl using a hand mixer with whisk at the highest setting for 1 minute until foamy. Mix together the sugar and vanilla sugar, sprinkle into the egg mixture over a period of 1 minute while stirring, and continue whisking for another 2 minutes. Mix together the flour, baking powder and cornstarch, sift and stir quickly into the mixture at the lowest setting. Spoon the dough into the spring-form tin, smooth out the surface and put on a shelf in the oven.
Top/bottom heat: about 180 °C/350 °F (preheated),
