Combine together and sift well flour and cornstarch.
In a big bowl beat to stiff picks the egg whites gradually add the sugar and beat until very thick and glossy.
While the mixer is busy beating up those eggs and sugar, prepare one 26 cm spring-form by greasing it with butter and dusting it with four. Preheat the oven to 170°C.
Add eggs yolks as well as vanilla and slowly until incorporated.
Spoon half the flour mixture into the egg mixture. Using a spatula, gently fold in the flour. Do not use the electric mixer to add the flour, since this would deflate all the lovely air pockets that will help the cake to rise. Add the second half of the flour and again fold it in gently. Make sure to lift the mixture from the very bottom of the bowl as you fold in the flour.
Spread it out into the spring-form evenly using the spatula. Bake for 30 minutes at 170°C or until done (toothpick test).
Remove from the oven and place on a grid to cool down.
In the meantime prepare the coffee brush combining well all the ingredients until the sugar is dissolved.
Combine all the ingredients for the cream with an electric mixer.
Place the top layer upside down on your cake-plate. Brush half of the coffee mixture and spread with a spatula more or less one quarter of the cream. Grate some dark chocolate on the surface of the cream. Repeat with the second layer, coffee, cream and chocolate.
To finish place the bottom layer (upside down) on the top, spread another quarter of cream and dust with the chocolate. Place the remaining cream into a small plastic bag, cut the tip and pipette the cream to decorate the cake.
Place into the fridge for at least 4 hours before serving.
It’s pumpkin time and this recipe is an easy way for a tasty recipe and yummy dessert.
I used fresh pumpkin from the garden, which I previously baked und the microwave (10 minutes at max) and blended after cooling down.
How to prepare caramel sauce directly into the mold; Preheat oven to 200°C. Lightly grease your mold with butter. Scatter 50 g brown sugar to the baking dish and 2 tablespoons butter spreading evenly. Place in the oven until you see it begins to turn lightly darker. Remove from the oven and whisk shortly. Return to the oven and continue to bake a few minutes until a brown color is reached (be careful, do not burn it). Let cool in the mold.
100 g almond flour (I grinded 100 g unpeeled almonds)
100 g margarine
1 pinch salt
1 teaspoon vanilla powder (or to taste)
6-8 medium red apples (or 12 small apples), quantity to be adapted
4 tablespoons sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
500 g milk
40 g cornstarch
70 g sugar
1 teaspoon vanilla powder ( or to taste)
Combine the ingredients for the crust in bowl until a dough is formed. Place the dough in the fridge to rest for a while.
Cut apples in quarters and core them. Make very thin slices using a sharp knife or a mandolin.
Once all apples have been sliced, add sugar, cinnamon and lemon juice. Stir well and let sit.
Preheat the oven to 175°C (340 °F).
Grease a 12-inch (30 centimeter) tart pan and dust with it with flour. Roll out the dough using some cornstarch (this make it much easier to roll it out) and line it in the pan.
Place the pan in the middle rack of oven and bake until golden brown, 30-35 minutes. Remove from oven, press any puffed up areas lightly with a spoon (I pressed the puffed up areas also during the baking time). Place the tin on a wire rack and cool completely.
In a medium sauce pan heat the milk until it begins to simmer. Meanwhile, in a medium bowl whisk together the eggs, the sugar, vanilla and cornstarch. Continuously whisking, very slowly pour the hot milk into yolk mixture. Once fully combined, return mixture to saucepan and cook over medium heat. Cook at low heat, stirring until mixture begins to thicken to a pudding-like consistency, and bubbles to break the surface. Remove from the heat and whisk from time to time while cooling down in order to keep it smooth and no “peel” will be formed).
Now it’s time to make apple slices pliable. For this place them in the microwave for about 2-3 minutes. Place in a plate to cool down.
Remove crust form the pan and place it on a serving plate. Fill it with the cooled down (or at least lukewarm) custard.
Place the apple slices in with overlapping ends in order to form flowers. If you are working with medium apples you may prepare the roses in your hands and place them on the custard. In my case, with very small apples, I placed each slice directly on the custard. Reserved the juice witch will be produced for brushing.
Bake in the preheated oven at 175°C (340 °F) for about 20 minutes. Quickly brush the apples with the reserved juice and bake for other 10-15 minutes until the edges of the apples begins to turn golden.
Remove from the oven and place on a grid to cool down.
Serving suggestion: dust with powdered sugar before serving.
Grease and dust with flour a 24-26 cm (9-10 inches) round cake pan. (Springform).
Sift together in a bowl the dry ingredient (flour, baking powder and salt).
In a large mixing bowl (or food processor), cream the butter, then slowly add the sugar, blending well. Add the eggs one at a time, beating well after each is added.
In another bowl, mix together the orange juice & zest.
Add this orange mixture spoon by spoon to the butter/sugar/egg mixture beating constantly.
Step by step add the dry mixture until well incorporated.
Pour the batter into the prepared cake mold bake for 40-45 minutes or until through (I recommend the toothpick test).
Cool in the pans on a wire rack for about 15 minutes, then remove from the pans and cool completely.
Slice the cake into 2 layers.
For the frosting, melt the butter, then combine it with the orange juice and the zest, beating well. Slowly add the powdered sugar and beat well until smooth.
Place the bottom cake layer on a serving plate and using, using about 1/3 of the frosting, frost the first layer. Put the second layer upside right on the first layer. Frost the top and the sides of the cake, or only the top allowing some of the frosting to run down the sides.
Combine and mix all the ingredients for the Overnight Dough in a big bowl. Cover (do not close tightly). Let sit overnight at room temperature or for more or less 8 hours. After this time the dough should be risen and a spongy.
In a bowl, combine the additional ingredients.
Stir or better fold under this mixture into the sponge. The dough should stay soft!
Preheat your waffle iron.
Cook the waffles according to your waffle maker’s instruction.
In our case, we used ½ cup batter for each waffle (about 10 to 10 cm square). This took 5 minutes for each pair of waffles. After this time, they were golden brown, cooked through and crispy outside. To remove the waffles form the iron we used a silicon spatula.
Repeat with the remaining batter. At the end, we got 20 waffles.
Mix water, wine, sugar, and spices into a saucepot and bring to simmer for 15 minutes.
Add pears and poach covered. For this procedure do not bring to boil. Cook, partially covered, turning occasionally, for20 to 30 minutes or until pears are just tender.
Use a slotted spoon to transfer the pears and arrange the, upright into jars. Try to place them quite tightly.
Cover the pears with the hot syrup leaving 1/2-inch headspace in each jar. Secure canning lids.
Process in a boiling water bath (80-85°C), 20 minutes for 500 ml jars or 25 minutes for 1000 ml jars. Store them in a chilly place.
For the chocolate sauce: heat heavy cream with brandy in the microwave (about 30 seconds) until hot but not boiling. Add chocolate and stir to dissolve. If necessary place a few more seconds in the microwave.
Place pears into single serving plates, add some syrup (optional), top with warm chocolate sauce and serve immediately.
The result is awesome: juicy, tender, fresh and melting in the mouth!
This recipe could be regarded as basic recipe (my recipe is already a variation on the Eryn’s one); you may add cinnamon, cardamom, grated lemon peel, nutmeg, brandy, amaretto or what you wish! Have fun and enjoy this delicious healthy cake.
In the original recipe it was suggested to add 100 mL water, but I omitted this as I wanted to be sure that the cake would set enough.
The Leckerli (or Läckerli are Gingered bread form Basel) was invented more than 500 years go at the time of the Basel Council (1431 to 1449) to be served at the assembled church dignitaries. These turned out famous and soon they turned became a world famous pastry: a rectangular piece of ginger bread, glazed with sugar, made from honey, sugar, flour, candied fruit, nuts and kirsch.
This variation is quite easy and the result is amazing.
Impress your friend serving these delish served with a cup of tea or coffee.
This festive cake looks wonderful and tempting. I used a big quantity of cherries we still had in the freezer and as we did not use a lot of fat, the result is a quite light cake, which is perfect after a heavier lunch or dinner.
liquor soaked chocolate covered cherries or Maraschino cherries
For the cherries: In medium saucepan, combine sugar and cherries. Place over medium heat, whisking constantly until the cherries begin to release some liquid (the liquid should only be lukewarm). Switch off and let defrost completely the cherries. With a colander take out the cherries and set them aside. Add cornstarch to the juice, stir to dissolve and heat again. Cook until the sauce thickens, add the amaretto and stir again. Let cool down. Note: depending how much liquid is released you may add some more cornstarch, in this case dissolve about 1/2 teaspoon cornstarch to some juice (or more amaretto), stir in again and bring and heat until it thickens. Add the reserved cherries stir once gently again, remove from heat and let cool down.
For the sponge cake: In the bowl of a stand mixer fitted with whisk, beat 3 eggs for 1 min on high speed until foamy, add gradually the sugar and mix for at least 5 minutes. Sift together the flour with the baking powder add for this under the egg mixture until well incorporated. Transfer the batter into a 26 cm cake pan or better a springform pan lined with parchment paper. Bake in a preheated oven at 180°C for about 20 minutes or until it appears golden brown and it begins to loosen form the pan. Remove from the pan and the parchment paper and let cool down on a grid.
For the frosting: beat the heavy cream until it thickens, add the mascarpone and beat well again until firm and fluffy (only about 1 minute!). Add the sugar and beat shortly again.
Assembling: Place the sponge on the cake platter, drizzle with Kirsch, pinch with a fork and top with the cherries (placed them one by one on the cake) spoon the sauce (it is too much reserve this for your breakfast yogurt!) over the cherries. Let rest some minutes. Spread the frosting, top with the shaved chocolate and decorate with the liquor soaked chocolate covered cherries.