by Unknown
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. Cut the cake in half horizontally and put the bottom half on a cake plate.
4. For the filling, make the custard with the custard powder, sugar and milk following the instructions on the packet, but with only 225 ml/8 fl oz (1 cup) milk. Leave the custard to cool down, stirring occasionally. Wash the strawberries, drain thoroughly, remove the stalks and cut in half. Soak the gelatine following the instructions on the packet and dissolve. Beat the whipping cream almost stiff together with the icing sugar, then add the lukewarm gelatine mixture and continue whipping until very stiff. Spread the custard mixture on the bottom half of the cake, leaving 1 cm/3⁄8 in uncovered along the edge, arrange the strawberries on top (with the cut surface downward) and cover evenly with half the cream. Put the other half on top and press down lightly. Put 3 tablespoons of the cream in a piping bag with starshaped nozzle (diameter 1 cm/3⁄8 in) and put to one side.
5. Coat the top and edges of the torte with the rest of the cream and decorate the cake with the cream in the piping bag. Roast the almonds in a pan without fat and leave to cool on a plate. Wash the strawberries and pat dry. Garnish the torte with the strawberries and almonds and refrigerate until serving.
SPONGE MIXTURE
80 | Zuger Kirschtorte (Zuger cherry cake)
Classic–takes some time (about 16 pieces)
Preparation time: about 50 minutes, excluding cooling time
Baking time: about 3 1⁄2 hours
For a springform tin (diameter 28 cm/11 in) and the baking sheet:
some fat
baking parchment
For the sponge mixture:
1 medium egg
yolks of 3 medium eggs
1–2 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 meringue base:
whites of 3 medium eggs
150 g/5 oz (3⁄4 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
100 g/31⁄2 oz blanched ground almonds
For the butter cream:
40 g/11⁄2 oz (41⁄2 tablespoons) custard powder, vanilla flavour
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 moistening:
4 tablespoons water
60 g/2 oz (1⁄4 cup) sugar
4 tablespoons Kirsch
In addition:
50 g/2 oz blanched flaked almonds
For dusting:
25 g/1 oz (2 tablespoons) icing (confectioner’s) sugar
Per piece:
P: 212 g, F: 21 g, C: 38 g, kJ: 1545, kcal: 369
1. Preheat the oven. Grease the bottom of the springform tin and line with baking parchment.
2. To make the sponge mixture, whisk the egg and egg yolk 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. Transfer the dough into the prepared 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),
Baking time: about 25-30 minutes.
3. Remove the cake base from the springform tin and turn out onto a wire rack lined with baking parchment. Then peel the baking parchment off the cake, when the cake base has cooled down.
4. To make the meringue base, draw 2 circles with a diameter of 26 cm/10 in on baking parchment. Beat the egg whites very stiff, add the sugar and vanilla sugar little by little and fold in the almonds. Put the meringue mixture in a piping bag with a small nozzle and pipe it onto the 2 paper circles to make the 2 meringue layers. Start by making a ring following the inside perimeter of the paper circle, then fill the rest of the circle with the meringue. Bake the meringue bases on the baking sheet one after the other.
Top/bottom heat: about 100 °C/200 °F (preheated),
Fan oven: about 100 °C/200 °F (not preheated),
Baking time: about 90 minutes per baking sheet.
5. Turn out the meringue bases onto a wire rack lined with baking parchment, then brush a little water on the baking parchment on which the meringue was baked, peel it off and leave the meringue to cool down.
6. To make the butter cream, make a custard with custard powder, 100 g/31⁄2 oz (1⁄2 cup) sugar and milk following the instructions on the packet. Leave to cool but do not refrigerate, stirring occasionally. Whisk the softened butter with a hand mixer with a whisk until smooth and homogenous and stir the cooled down custard into it little by little, making sure that the butter and custard are both room temperature so that the butter cream does not curdle.
7. For moistening the sponge base, bring the water and sugar to the boil and leave to cool down, then add the Kirsch.
For decorating the edge, lightly roast the almonds in a pan with out fat and leave to cool down on a plate. Spread 1⁄4 of the butter cream on one of the meringue layers, put the sponge layer on top and sprinkle the Kirsch mixture over it, then spread half the butter cream on top. Cover with the second meringue layer and press down lightly. Cover the sides and top of the cake with the rest of the butter cream.
8. Sprinkle the almonds on the edge the cake and press lightly into the butter cream using a dough scraper. Dip a knife in hot water and make a lattice pattern on the top of the cake. Keep in the refrigerator and dust with icing sugar before serving.
SPONGE MIXTURE
81 | Butter cream torte
Traditional–suitable for freezing (about 16 pieces)
Preparation time: about 90 minutes, excluding cooling time
Baking time: about 30 minutes
For a springform tin (diameter 28 cm/11 in):
some fat
baking parchment
For the sponge mixture:
4 medium eggs
2 tablespoons hot water
150 g/5 oz (3⁄4 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
150 g/5 oz (11⁄3 cup) plain (all-purpose) flour
2 level teaspoons baking powder
50 g/2 oz (6 tablespoons) cornflour (cornstarch)
For the chocolate butter cream:
40 g/11⁄2 oz (41⁄2 tablespoons) chocolateflavoured custard powder
80 g/21⁄2 oz (3⁄8 cup) sugar
500 ml/17 fl oz (21⁄4 cups) milk
or
For the light-coloured butter cream:
40 g/11⁄2 oz (41⁄2 tablespoons) vanilla, almond, cream or caramel-flavoured custard powder
80 g/21⁄2 oz (3⁄8 cup) sugar
500 ml/17 fl oz (21⁄4 cups) milk
In addition:
about 2 tablespoons apricot preserve
50 g/2 oz chocolate flakes and, if desired, chocolate bark
Per piece:
P: 4 g, F: 17 g, C: 31 g, kJ: 1218, kcal: 291
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. Mix together the flour,
baking powder and cornstarch, 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 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 the cake was baked and cut into three equal rounds.
4. To make the chocolate butter cream, make a custard with custard powder, sugar and milk following the instructions on the packet but with 80 g/21⁄2 oz (3⁄8 cup) sugar. Leave the custard to cool (but do not refrigerate), stirring occasionally. For the lightcoloured butter cream, make a custard with custard powder, sugar and milk following the instructions on the packet but using only 80 g/21⁄2 oz (3⁄8 cup) sugar. Leave the custard to cool (but do not refrigerate), stirring occasionally.
5. Whisk the softened butter with a hand mixer with whisk until smooth and homogenous. Spoon the cooled custard into the butter little by little, having made sure that the butter and custard are both at room temperature so that the butter cream will not curdle.
6. Put the bottom layer on a cake plate and spread with jam, then cover with 1⁄4 of the butter cream. Put the second layer on top, press down lightly and cover with half the remaining cream. Finally put the third layer on top and press down again lightly. Coat the sides and top of the cake thinly and evenly with the remaining cream. Sprinkle the sides with chocolate flakes and decorate the top with the cream in the piping bag. Garnish with chocolate bark if desired.
SPONGE MIXTURE
82 | Hazelnut and strawberry slices
Fruity–sophisticated (about 20 pieces)
Preparation time: about 60 minutes, excluding cooling time
Baking time: about 27 minutes
For a baking sheet (40 x 30 cm/16 x 12 in):
1 baking frame
For the shortcrust pastry:
100 g/31⁄2 oz ground hazelnut kernels
150 g/5 oz (11⁄3 cup) plain (all-purpose) flour
50 g/2 oz (6 tablespoons) cornflour (cornstarch)
1 level teaspoon baking powder
100 g/31⁄2 oz icing (confectioner’s) sugar
3 drops vanilla essence in 1 tablespoon sugar
150 g/5 oz (3⁄4 cup) soft butter or margarine
For the coating:
150 g/5 oz strawberry jam or redcurrant jelly
For the sponge mixture:
4 medium eggs
4 teaspoons hot water
125 g/41⁄2 oz (5⁄8 cup) sugar
125 g/41⁄2 oz (11⁄4 cups) plain (all-purpose) flour
1 level teaspoon baking powder
25 g/1 oz (3 tablespoons) cornflour (cornstarch)
For the filling:
1.5 kg/31⁄4 lb strawberries
50 g/2 oz (1⁄2 cup) icing (confectioner’s) sugar
4 teaspoons arrowroot
4 teaspoons sugar
Per piece:
P: 4 g, F: 11 g, C: 38 g kJ: 1140 , kcal: 272
1. Roast the hazelnuts lightly in a pan without fat and put on a plate to cool down. Preheat the oven, grease the baking sheet with fat and line with baking parchment.
2. To make the shortcrust pastry, mix together the flour, cornstarch, baking powder and icing (confectioner’s) sugar, sift into a mixing bowl, add the other ingredients for the sponge together with the roasted hazelnuts and stir with a hand mixer with kneading hook, first briefly at the lowest setting, then at the highest setting, to make the dough. Then roll it into a ball using your hands. Roll out the pastry and put it on the greased baking sheet lined with baking parchment. Prick several times with a fork, put a baking frame (40 x 30 cm/16 x 12 in) round it and 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 4 (preheated),
Baking time: about 12 minutes.
3. Put the base with the baking sheet and baking frame on a rack to cool down. Rub the jam through a sieve, or stir the jelly to make it smooth and spread it on the base.
4. 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. Sprinkle the sugar 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.
5. Spread the sponge mixture on the base, return the baking sheet to the oven and bake at the same temperature for another 15 minutes.
6. Put the base with the baking sheet and baking frame on a rack and leave to cool.
7. Wash the strawberries, drain, remove the stalks, cut in half, dust with icing (confectioner’s) sugar and leave to stand to draw out the juice. Then drain the strawberries in a sieve, catch the juice and arrange the strawberries on the base.
8. Top up the juice of the strawberries with water to make up 500 ml/17 fl oz (21⁄4 cups). Make a glaze by blending 4 teaspoons arrowroot with a little of the liquid, then stir in the rest of the liquid. Add 4 teaspoons sugar. Bring to the boil and simmer for 1⁄2–1 minute until it is clear. When it has cooled a little, pour it over the strawberries and leave to set. Then carefully remove the baking frame, loosening it with a knife.
Tip: If you do not have a baking frame, you can make the cake in a roasting tin (40 x 30 cm/16 x 12 in).
SPONGE MIXTURE
83 | Almond and cherry cake
Easy (about 20 pieces)
Preparation time: about 25 minutes
Baking time: about 45 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
breadcrumbs
For the filling:
2 jars sour cherries (drained weight 350 g/12 oz each)
For the sponge mixture:
whites of 9 medium eggs
yolks of 9 medium eggs
250 g/9 oz (11⁄8 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
1–2 drops almond essence
1 pinch ground cinnamon
2 teaspoons Kirsch
300 g/10 oz unblanched, ground almonds
100 g/31⁄2 oz breadcrumbs
Per piece:
P: 7 g, F: 11 g, C: 24 g, kJ: 959, kcal: 229
1. Preheat the oven, grease the bottom of the baking sheet or roasting tin and sprinkle with breadcrumbs. Drain the cherries thoroughly in a sieve.
2. To make the sponge mixture, put the egg whites in a mixing bowl and whisk until very stiff and put to one side. Mix together the egg yolks with the sugar, vanilla sugar, almond essence, cinnamon and Kirsch in a large mixing bowl with a hand mixer with whisk at the highest setting until foamy. Fold in the almonds and breadcrumbs, then also fold in the stiff egg whites. Spread the cake mixture on the baking sheet. Arrange the cherries on the cake mixture. Put the baking sheet 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 45 minutes.
3. Put the baking sheet or roasting tin on a rack and leave the sponge to cool down.
Tips: Dust the almond and cherry cake with icing (confectioner’s) sugar before serving.
This cake freezes very well. First let it cool down completely, then put it on a paper base in a freezer bag or freezer box.
To beat the egg whites very stiff, the bowl and whisk must be absolutely fat free and the egg white must not contain a trace of egg yolk.
SPONGE MIXTURE
84 | Mandarin orange and cheese slices
For children–light (about 10 pieces)
Preparation time: about 45 minutes,excluding c
ooling time
Baking time: about 10 minutes
For a baking sheet (40 x 30 cm/16 x 12 in):
some fat
baking parchment
For the sponge mixture:
3 medium eggs
2 tablespoons hot water
150 g/5 oz (3⁄4 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
50 g/2 oz (6 tablespoons) cornflour (cornstarch)
For the filling:
2 cans mandarin oranges (drained weight 175 g/6 oz each)
100 ml/31⁄2 fl oz (1⁄2 cup) mandarin juice (from the cans)
6 sheets gelatine
500 g/18 oz curd cheese (low fat)
150 g/5 oz (3⁄4 cup) sugar
3 drops vanilla essence in 1 tablespoon sugar
grated zest of 1 untreated lemon
4 teaspoons lemon juice
200 ml/7 fl oz (7⁄8 cup) chilled whipping cream
Per piece:
P: 12 g, F: 8 g, C: 54 g, kJ: 1445, kcal: 345
1. Preheat the oven, grease the baking sheet and line with baking parchment. Fold the baking parchment to make a rim along the open side of the baking sheet.
2. To make the sponge mixture, 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. Spread the sponge mixture on the baking sheet and put 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 10 minutes.
3. Carefully loosen the sponge along the edges and turn onto baking parchment, sprinkled with sugar. Brush the baking parchment on which the sponge was baked with a little water and peel off gently. Leave the sponge to cool down and then cut in two vertically to make 2 rectangles (30 x 20 cm/12 x 8 in).
