Issuu on Google+


Express Cakes Homemade simply tastes the best! If you’re in a hurry, this thoughtfully designed book includes over 100 clever recipe ideas. All recipes take a maximum of 30 minutes to prepare. Choose from tempting fruit cakes, delicious tray cakes, express classics, elegant gateaux and sponge rolls or fine mini tartlets and cakes – the choice is vast. These sweet treats are guaranteed to make all cake lovers’ hearts beat faster!


Express Cakes


© Naumann & Göbel Verlagsgesellschaft mbH, a subsidiary of VEMAG Verlags- und Medien Aktiengesellschaft Emil-Hoffmann-Straße 1, 50996 Cologne (Germany) www.vemag-medien.de Cover photos: TLC Fotostudio Translation from German: Suzanne Kirkbright for SAW Communications, Dr. Sabine Werner, Mainz Realisation of the English edition: SAW Communications, Dr. Sabine A. Werner, Mainz Complete production: Naumann & Göbel Verlagsgesellschaft mbH All rights reserved ISBN 978-3-8155-8781-2


Photo credits: p. 111, 114, 142: Food Fotografie Michael Brauner All other photos: TLC Fotostudio Decorative illustrations: Corinna Weis


Contents Introduction Express Cakes Luscious fruit cakes White wine apple cake Bilberry and almond cake Plum strudel with marzipan Blackcurrant clafoutis with hazelnuts Redcurrant and vanilla tart Quark cherry cake Apricot and pistachio cake Apricot cake with marzipan Pear cake with ginger Classic strawberry tart Cherry strudel Cherry chocolate cake Berry yoghurt cake French damson cake Meringue torte with berries Pear tart with rosemary Cherry slices Grape cake


Fine apple cake Apple Pie Choc & bilberry cake Pear cake Pear tart Apricot strudel Apple crumble with almonds Sour cherry clafoutis Redcurrant upside-down cake Poppy tart with cherries Yoghurt cake with sour cherries Fresh buttermilk tart with gooseberries Basel bread and cherry tart Sunken apple cake Strawberry and coconut cake Tray cakes Instant grape cake Buttermilk cake Mixed berry slices Express apricot cake Pineapple cake Crumble topping cake Butter cake


Carrot cake slices Soured cream and plum cake Rhubarb and meringue cake Cherry and marzipan cake Orangeade cake with cinnamon sugar Pear cake with hazelnuts Peach and quark tray cake Marzipan and rhubarb cake Apple and chocolate tray cake Redcurrant cheesecake with meringue topping Nut marzipan slices Express classics Super quick Tarte Tatin Egg liqueur cake Marble cake King’s cake Nut cake Gugelhupf Alsatian cheesecake Express milk cream strudel Lemon cake Panettone Cheesecake without a crust


Red wine cake Russian chocolate cheesecake Gateaux & sponge rolls Poppy and elderflower sponge roll Tangerine sponge roll Chocolate marshmallow torte Chocolate torte German cheese cream cake Crunchy strawberry torte Ice cream meringue torte with rum Coffee torte Bilberry ice cream torte Cream cheese torte Bilberry torte with white chocolate Tangerine cream sponge Simply delicious Lombardy apricot tart Green almond cake with pistachios Express fatless sponge Lemon and poppy seed cake Amarena cherry cake Hazelnut and chestnut cake Egg white cake


Cream liqueur cake with marzipan Almond and amaretti cake Spice cake Lime Gugelhupf Torta alla mandorla Torta della nocciola Chocolate cake with almonds Semolina shake ‘n’ bake cake Flourless chocolate cake Macadamia and coconut cake Fine tartlets Blueberry muffins Pistachio cupcakes Almond mini cakes Elephant ears (palmiers) Baked apples in puff pastry Pear turnovers Cream puffs Egg liqueur muffins Rum and red wine muffins Lemon and whisky muffins Walnut tartlets Mini cheesecakes in a filo pastry nest


Filo baskets with strawberries Pear and blackberry tartlets Pear mini quiches More Gourmet eBooks!


Introduction


Express Cakes You’re pressured for time again. But nevertheless, you still want to bake a cake for your family, best friends or work colleagues. The recipes in this book will give you a head start thanks to the fabulous choice of cakes. It takes a maximum of 30 minutes to prepare the cake mixture. Yeast dough takes a little longer to rise. Shortcrust pastry should rest for a while in the refrigerator. Almost all the recipes (except for fridge cakes and ice cream gateaux) require extra baking time. Meanwhile you can leave the oven and take a break from the kitchen. There will be plenty of time for decorating the table, going shopping or just relaxing! Whether you choose luscious cakes laden with fruit, tray cakes, express classics, gateaux and sponge rolls or individual tartlets – the featured recipes are quick to prepare, refreshingly new and delicious. They offer plenty of new ideas and some surprising combinations. They definitely include new firm favourites that will look extremely appetising as you serve coffee! With step-by-step instructions for each recipe and beautiful photos, your baking sessions are made easy. Why doesn’t yeast dough rise occasionally? Why does shortcrust pastry start crumbling? And why doesn’t egg yolk whisk until it foams or goes frothy? We’ve compiled some practical tips to reveal a few baking secrets. Egg Yolk: check that your whisk and mixing bowl are entirely fat-free before you cream the egg yolks and sugar to a fluffy, pale yellow mixture. Egg white: you should always very carefully separate the egg whites for a meringue base. If the mixture contains only a tiny amount of yolk, it won’t be possible to get the egg whites stiff. To speed things up when making meringue – chill the egg white, whisk and bowl or add a pinch of salt or a dash of lemon juice.


Meringue mixture: for the best results, first beat the egg white until it stiffens, then add the sugar. Continue beating the mixture until the sugar crystals dissolve. Berries: always wash and drain the berries first. Then inspect and clean them. If this is done first, the fruit can absorb the water. This releases juice and reduces the aromatic content of the berries.


Shortcrust pastry: making perfect pastry isn’t so difficult. Make sure the butter is chilled when mixing together with the flour, sugar, a pinch of salt and egg. Nothing can go wrong now! Remember: knead the pastry until it becomes a uniform mass – the dough should be firm and not crumbly! Then, leave the pastry to rest for about 30 minutes. Before pre-baking in the dish or adding the filling, prick the pastry several times with a fork. This prevents the pastry from forming air bubbles. You can avoid this by blind baking – cover the pastry with baking parchment and add baking beans to weigh it down. Yeast dough: making yeast dough is simple if you follow a few simple steps. Keep all the ingredients at room temperature. Remember to take the


eggs and butter out of the fridge early enough. You should also warm the milk beforehand, ideally it should be lukewarm and not too hot. When all the ingredients have been combined, you should also remember to cover the dough with a damp kitchen towel and set the mixture aside in a warm place free of draughts. Yeast dough also keeps without any difficulty overnight in the refrigerator and the baked pastries are suitable for freezing, too. For this, leave the fresh pastries to cool and immediately place them in a freezer bag in the freezer compartment. Gently defrost the pastries before eating – afterwards they can be warmed in the oven. Sponge mixture: a perfect sponge is easy to make. Be patient and use the ingredients at room temperature. This is the secret to combining the ingredients well. Slowly add the eggs one at a time to the creamed butter and sugar. Blend each egg well with the butter before adding another egg. As soon as you add the flour and baking powder to the mixture, you should quickly put the cake in the oven.


Luscious fruit cakes


White wine apple cake

Preparation time: approx. 25 minutes (plus approx. 45 minutes baking time)

Makes 12 slices 100 g softened butter 200 g brown sugar 3 eggs


350 g flour 1 sachet baking powder 125 ml milk 125 ml white wine 1 kg sour-tasting apples butter and flour for the baking form

1 2

Pre-heat the oven to 190 °C (Gas Mark 5), grease a springform tin (26 cm Ă˜) with butter and then dust with flour.

Cream the butter and sugar for approx. 10 minutes, then gradually beat in the eggs. Sift in the flour and baking powder, pour in the milk and white wine and mix all the ingredients to a smooth paste.

3

Peel and core the apples and dice the fruit. Immediately fold into the mixture. Spread the mixture in the baking form and bake for approx. 45 minutes.


Bilberry and almond cake

Preparation time: approx. 20 minutes (plus approx. 20 minutes resting and approx. 20 minutes baking time)

Makes 12 slices 500 g bilberries 1 vanilla pod


5 tbsp sunflower oil 5 tbsp forest honey 3 eggs 160 ml cream 200 g flour ½ sachet baking powder 50 g flaked almonds butter for the baking form icing sugar for dusting

1

Pre-heat the oven to 180 °C (Gas Mark 4), and grease a springform tin (28 cm Ă˜) with butter. Wash and sort the bilberries, pat dry and remove any stalks, as required. Score the vanilla pod and scrape out the centre.

2

Whisk the oil and honey and gradually fold in the eggs. Add the vanilla essence and then the cream. Mix the flour and baking powder and sift over the egg and cream. Next, blend the ingredients to a smooth paste. Cover and leave to rest for approx. 20 minutes.

3

Spread the bilberries on the base of the quiche springform tin, then pour over the cake mixture and sprinkle with flaked almonds. Bake in the oven for approx. 20 minutes. Remove the cake and leave to cool. Serve with a dusting of icing sugar.


Plum strudel with marzipan

Preparation time: approx. 20 minutes (plus approx. 35 minutes baking time)

Makes 14 slices 1 packet of strudel pastry (160 g) 60 g butter 300 g plums


2 eggs salt 250 g ricotta 50 g almond paste 70 g sugar grated zest of ½ unwaxed lemon 50 g flaked almonds icing sugar for dusting

1

Pre-heat the oven to 180 °C (Gas Mark 4). Line a baking tray with parchment. Spread the strudel pastry on a kitchen towel and melt the butter in a pan.

2

Wash and dry the plums, remove the stones, and cut into quarters. Separate the eggs. Beat the egg whites with a pinch of salt and chill. Whisk the egg yolks and ricotta. Cut the marzipan into small chunks and add to the creamed egg yolk with sugar and lemon zest. Whisk all the ingredients well, then fold in the beaten egg whites in two portions.

3

Brush the strudel pastry with half of the melted butter. Spread the ricotta cream over the pastry, leaving a margin of about 3 cm at the edges. Add the fruit to the cream and sprinkle with flaked almonds.

4

Using a kitchen towel, roll up the strudel and place on the baking tray with the folded side down. Brush the strudel with the remainder of the butter and bake for approx. 35 minutes. Leave to cool and coat with a dusting of icing sugar.


Blackcurrant clafoutis with hazelnuts

Preparation time: approx. 20 minutes (plus approx. 35 minutes baking time)

Makes 12 slices 500 g blackcurrants 1 vanilla pod 3 eggs


120 g sugar pinch of salt 100 ml milk 4 tbsp flour 1 sachet baking powder 100 g ground hazelnuts butter for the baking form icing sugar for dusting

1

Pre-heat the oven to 220 °C (Gas Mark 7) and grease a tart form (26 cm Ø) with butter. Wash and pat dry the blackcurrants and remove the stalks. Then, score the vanilla pod with a knife and scrape out the centre.

2

Beat the eggs until foamy with half the sugar, a pinch of salt and the vanilla essence. Stir in the milk. Mix the flour and baking powder and also fold in the hazelnuts.

3

Spread the blackcurrants over the base of the cake form and pour over the mixture. Bake in the oven for approx. 35 minutes, leave to cool in the baking form and dust with icing sugar. Serve the cake lukewarm with a dash of crème fraîche.


Redcurrant and vanilla tart

Preparation time: approx. 25 minutes (plus approx. 30 minutes chilling and approx. 45 minutes baking time)

Makes 12 slices For the pastry 80 g butter


25 g coconut fat 130 g flour pinch of salt 50 g sugar flour for the work surface For the filling 130 g redcurrants 1 vanilla pod 200 g traditional soured cream 125 g mascarpone 2 eggs 40 g sugar

1

Knead all the pastry ingredients well. Wrap in foil and chill for approx. 30 minutes. Line a tart form (28 cm Ă˜) with baking parchment and preheat the oven to 200 °C (Gas Mark 6).

2

Thinly roll out the pastry on a floured work surface and line the baking form with it. Prick the base several times with a fork and bake blind in the oven for about 10 minutes. Remove and reduce the temperature to 150 °C (Gas Mark 2).

3

Wash and dry the redcurrants and remove the stalks. Score the vanilla pod and scrape out the centre. Blend with the soured cream, eggs and sugar. Spread over the cooled tart base and cover with the redcurrants, bake for approx. 35 minutes.


Quark cherry cake

Preparation time: approx. 15 minutes (plus approx. 30 minutes baking time)

Makes 12 slices 500 g cherries from a jar 3 eggs 250 g quark (20 % fat)


60 g semolina 100 g sugar 5 drops of lemon flavouring butter for the baking form

1 2

Pre-heat the oven to 180 °C (Gas Mark 4), and grease a loaf form (30 cm long) with butter. Place the cherries in a sieve and allow to drain.

Whisk the eggs, then stir in the quark, semolina, sugar and lemon flavouring. Blend all the ingredients to a smooth mixture. Fill the form with the quark mixture and cut the drained cherries down the middle, lengthways. Bake the cake for approx. 30 minutes. Leave to cool in the baking form, then gently turn out.


Apricot and pistachio cake

Preparation time: approx. 20 minutes (plus approx. 30 minutes baking time)

Makes 12 slices 75 g apple syrup 700 g apricots 50 g chopped pistachios


3 packets of puff pastry (frozen) 50 g honey 2 tbsp lemon juice butter for the baking form flour for the work surface

1

Pre-heat the oven to 200 °C (Gas Mark 6), grease a quiche form (26 cm Ă˜) with butter and coat with the apple syrup. Drench the apricots with boiling water, remove the skins, halve and stone. Allow the puff pastry to defrost slightly and roll out gently on a floured work surface.

2

Sprinkle the pistachios over the apple syrup, then cover with the apricots with the flat side face down. Prick the puff pastry several times with a fork and lightly cover the apricots with the pastry.

3

Bake in the oven for approx. 30 minutes and immediately turn out onto a baking tray. Blend the honey with the lemon juice and drizzle over the cake while still hot. Serve warm or cold.


Apricot cake with marzipan

Preparation time: approx. 30 minutes (plus approx. 20 minutes marinating and approx. 40 minutes baking time)

Makes 15 slices 200 g apricots 250 g sugar


3 eggs 150 g butter 1 sachet vanilla sugar salt 50 g almond paste 160 g flour + flour for dusting 1 heaped tsp baking powder 100 g flaked almonds butter and flour for the baking form

1

Wash, dry, stone and cut the apricots into small chunks. Bring 100 g sugar to the boil with 100 ml water, add the apricots and leave to marinate for approx. 20 minutes. Pre-heat the oven to 180 °C (Gas Mark 4), then grease a loaf tin (30 cm long) and dust with flour.

2

Melt the butter. Whisk the eggs with the remainder of the sugar, vanilla sugar and a pinch of salt until foamy. Cut the marzipan into chunks and add to the egg and sugar mixture. Mix the flour and baking powder, stir into the egg mixture and pour in the melted butter. Strain the apricots, dust with flour and add to the mixture. Pour the mixture into the cake form, smooth over the surface and sprinkle with flaked almonds. Bake for approx. 40 minutes.


Pear cake with ginger

Preparation time: approx. 20 minutes (plus approx. 55 minutes baking time)

Makes 12 slices 200 g softened butter 150 g sugar 250 g flour


2 tsp baking powder 3 tsp ground ginger 4 eggs 750 g pears 1 tbsp brown sugar butter for the baking form

1

Cream 175 g butter with the sugar until light and fluffy. Mix the flour and baking powder and sieve over the butter and sugar mixture. Add the ginger and eggs and mix the ingredients to a smooth paste.

2 3

Grease a springform tin (26 cm Ă˜) and pour in the mixture. Smooth over the surface. Pre-heat the oven to 180 °C (Gas Mark 4).

Wash and dry the pears, peel, halve and remove the cores. Thinly slice the pears and spread over the mixture in a fan shape. Sprinkle with brown sugar.

4

Cover the pears with the remainder of the butter in flakes. Bake the cake for approx. 55 minutes. The cake tastes delicious served cold or hot with vanilla ice cream.

Tip: To variate, you can also replace the ginger with 2 teaspoons of cinnamon and swap the brown sugar for vanilla sugar.


Classic strawberry tart

Preparation time: approx. 20 minutes (plus approx. 30 minutes cooling and 15 minutes baking time)

Makes 12 slices For the pastry 200 g flour


1 egg 120 g butter 60 g sugar salt For the filling 1 kg strawberries 3–5 tbsp sugar 1 sachet red cake glaze Additionally butter and breadcrumbs for the baking form flour for the work surface

1

For the pastry, rapidly knead all the ingredients with your fingers to a smooth dough. Wrap in foil and leave to rest in the refrigerator for 30 minutes.

2

Pre-heat the oven to 225 °C (Gas Mark 7). Grease a tart form (28 cm Ă˜) and sprinkle with breadcrumbs. Roll out the pastry on a floured work surface, line the form and prick the base several times with a fork. Bake on the middle shelf for approx. 15 minutes. Leave to cool.

3

Meanwhile, for the filling quickly wash and pat dry the strawberries. Next, clean and sprinkle with sugar. Spread the strawberries over the base.

4

Prepare the glaze as per the packet instructions and spread evenly over the strawberries.


Cherry strudel

Preparation time: approx. 20 minutes (plus approx. 25 minutes baking and approx. 25 minutes cooling time)

Makes 12 slices For the filling 50 g crushed biscuits 1 tbsp kirsch


500 g stoneless cherries from a jar For the icing 40 g icing sugar 2–3 tsp lemon juice Additionally flour for the work surface 300 g puff pastry (frozen) 1 egg yolk for glaze

1

Defrost the puff pastry. Place the pastry sheets on a floured surface and roll out to a rectangle measuring 50 x 35 cm. In the middle of the pastry sprinkle a strip 8 cm wide with biscuit crumbs and drizzle with the kirsch.

2

Place the cherries on kitchen towel to drain and arrange on top of the biscuit crumbs. Place the pastry above and below the cherries, and brush with the beaten egg yolk. Fold over the edges of the pastry on the left and right.

3

Pre-heat the oven to 200 °C (Gas Mark 6). Place the strudel on a baking tray covered with parchment. Brush the surface with the remaining egg yolk and prick several times with a fork to let out steam while baking.

4

Bake the strudel on the middle shelf for approx. 25 minutes. Leave to cool. For the icing, sift the icing sugar, blend with the lemon juice and coat the strudel with the icing.


Cherry chocolate cake

Preparation time: approx. 25 minutes (plus approx. 4 hours marinating and approx. 50 minutes baking time)

Makes 12 slices 400 g sour cherries (from a jar) 50 ml kirsch


5 eggs 1 vanilla pod 190 g butter 50 g dark chocolate coating (70 % cocoa content) 225 g sugar grated zest of ½ unwaxed lemon pinch of salt 225 g flour 50 g ground hazelnuts butter and breadcrumbs for the baking form icing sugar for dusting

1 2

Drain the cherries well and leave to soak in a bowl in the kirsch for about 4 hours.

Pre-heat the oven to 225 °C (Gas Mark 7). Grease a baking form (26 cm Ø) and sprinkle with breadcrumbs. Separate the eggs and whisk the egg whites until they stiffen. Chill until the beaten egg whites are ready to use.

3

Score the vanilla pod lengthways and scrape out the centre. Melt the butter with the coating in a saucepan and leave to cool slightly. Whisk the egg yolk with the sugar, lemon juice, vanilla pod and salt until foamy. Fold in the flour and ground hazelnuts, then mix in the liquid chocolate butter. Stir in the cherries. Fold in the beaten egg whites.

4

Pour the mixture into the baking form and bake on the middle shelf for approx. 10 minutes. Reduce the heat to 175 °C (Gas Mark 3.5) and bake the cake for another 40 minutes. Then turn the cake onto a baking tray and leave to cool. Serve with a dusting of icing sugar.


Berry yoghurt cake

Preparation time: approx. 25 minutes (plus approx. 1 hour baking time)

Makes 12 slices 5 eggs 190 g butter 225 g sugar


pinch of salt 225 g flour 40 g ground almonds 200 g natural yoghurt 50 g frozen blueberries 40 g frozen blackcurrants butter for the baking form icing sugar for dusting

1

Pre-heat the oven to 175 °C (Gas Mark 3.5). Grease a Gugelhupf cake form (22 cm Ă˜). Separate the eggs and whisk the egg whites until they stiffen. Chill until the meringue base is ready to use.

2

Melt the butter in a saucepan and leave to cool slightly. Beat the egg yolk with the sugar and salt. Mix the flour with the ground almonds, stir into the egg mixture. Next, blend in the melted butter and yoghurt. Add the beaten egg whites and blend well. Carefully stir in the frozen berries.

3

Line the baking form with the pastry. Bake in the oven on the middle shelf for approx. 50–60 minutes. Then turn onto a baking tray and leave to cool. Serve with a sprinkling of icing sugar.


French damson cake

Preparation time: approx. 25 minutes (plus approx. 50 minutes baking time)

Makes 12 slices 200 g sugar 4 egg yolks 250 g softened butter


300 g flour 2 tsp baking powder 250 g damsons 1 egg 50 g ground hazelnuts 1 tbsp damson fruit brandy 1 egg white butter for the baking form

1

Whisk the sugar and egg yolk until frothy and the sugar dissolves. Beat in the butter. Mix the flour and baking powder and blend with the mixture until smooth and all the ingredients are mixed well.

2 3

Wash and stone the damsons. Blend the egg with the hazelnuts, damson fruit brandy and stiffly beaten egg white.

4

Spread the damsons on top and add the remainder of the mixture. Bake the cake in the oven for about 50 minutes.

Pre-heat the oven to 200 °C (Gas Mark 6). Cover the base of a greased springform tin (24 cm Ă˜) with half of the mixture and coat with the hazelnuts.


Meringue torte with berries

Preparation time: approx. 30 minutes (plus approx. 30 minutes blind baking and 40 minutes baking time)

Makes 16 slices 200 g flour 100 g butter


1 egg 1 tsp baking powder salt 150 g sugar 500 g blackberries 2 egg whites 2 tsp cornflour flour for the work surface butter for the baking form

1

Knead the flour, butter, egg, baking powder, a pinch of salt and 100 g sugar to a shortcrust pastry, wrap in foil and chill for 30 minutes. Preheat the oven to 160 °C (Gas Mark 2.5).

2

Roll out the pastry on a floured work surface and line a greased springform tin (26 cm Ă˜). Prick the pastry several times with a fork and bake blind in the oven for about 10 minutes. Sort, wash and towel dry the blackberries.

3

Beat the egg whites with the remainder of the sugar and another pinch of salt, until they stiffen. Stir in the cornflour. Gently fold the drained blackberries into the beaten egg whites.

4

Pour the berry and meringue mixture over the pre-baked pastry and bake for another 30 minutes at 150 °C (Gas Mark 2).


Pear tart with rosemary

Preparation time: approx. 25 minutes (plus approx. 25 minutes baking time)

Makes 8 slices 1 sprig of rosemary 400 g pears 4 tbsp sugar


2 tbsp oil 85 g pine nuts 1 fresh pack puff pastry (from the fridge, 32 cm Ă˜)

1

Pre-heat the oven to 220 °C (Gas Mark 7). Rinse and pat dry the rosemary. Remove the leaves, finely chop and measure out one teaspoon.

2 3

Wash and dry the pears, halve and remove the cores. Slice the pear halves into 1 cm batons.

4 5

Cover the contents of the pan with the puff pastry and press down the edges. Bake the tart in the oven for 20–25 minutes.

Caramelise the sugar in an ovenproof pan until it turns light brown. Place the pears, rosemary, oil and pine nuts in the pan and coat liberally with caramel, stirring constantly. Remove the pan from the heat.

Remove the tart and carefully turn out onto a cake platter before the caramel goes hard. Serve warm or cold with whipped cream.


Cherry slices

Preparation time: approx. 20 minutes (plus approx. 50 minutes baking time)

Makes 12 slices 500 ml milk 6 bread rolls (from yesterday) 750 g cherries 200 g softened butter


150 g sugar 1 sachet vanilla sugar salt 1 tsp cinnamon ½ tsp ground cloves 4 eggs 4 tbsp kirsch 100 g flaked almonds butter for the baking form icing sugar for dusting

1

Bring the milk to the boil. Slice the bread rolls, place in a bowl and drench with the boiling milk. Cover the bread rolls with a lid and leave to soak.

2

Meanwhile wash and stone the cherries. Cream the butter with the sugar and vanilla sugar. Add a pinch of salt, cinnamon and ground cloves. Gradually beat in the eggs.

3

Stir in the soaked bread rolls well and add to the creamed butter and egg mixture with the kirsch, flaked almonds and cherries. Blend all the ingredients thoroughly.

4

Pre-heat the oven to 175 °C (Gas Mark 3.5). Grease a baking form (26 cm Ø). Pour the mixture into the form and bake the cake on the middle shelf for approx. 45–60 minutes. Leave to cool. Serve with a sprinkling of icing sugar.


Grape cake

Preparation time: approx. 25 minutes (plus approx. 1 hour baking time)

Makes 12 slices 500 g green seedless cocktail grapes 170 g sugar 1 tsp cinnamon


1 tbsp flaked almonds 150 g softened butter 1 sachet vanilla sugar 4 eggs 150 g chocolate 2 tbsp rum 150 g flour 2 tsp baking powder icing sugar for dusting butter for the baking form

1 2

Wash and drain the grapes. Mix 2 tablespoons of sugar, the cinnamon and flaked almonds and add to the grapes.

Cream the butter with the remainder of the sugar and vanilla sugar and beat until light and fluffy. Separate the eggs. Stir the egg yolks into the butter. Melt the chocolate and stir into the egg cream with the rum.

3

Pre-heat the oven to 175 °C (Gas Mark 3.5). Grease a loaf tin (30 cm long). Mix the flour with the baking powder and sift over the egg yolk cream. Beat the egg whites until they stiffen and gently fold into the mixture.

4 5

Transfer half the mixture to the loaf tin. Cover with the grape mass and spread over the remainder of the mixture. Bake the cake in the oven for approx. 1 hour. Leave to cool and dust with icing sugar, as desired.


Fine apple cake

Preparation time: approx. 20 minutes (plus approx. 45 minutes baking time)

Makes 20 slices 100 g butter 250 g sugar 2 sachets vanilla sugar


2 eggs 100 g flour 2 tsp baking powder pinch of salt 100 ml milk 900 g apples, e.g. Cox’s Orange Pippin butter for the cake form

1 2 3

Melt the butter in a saucepan. Cream the sugar, vanilla sugar and eggs until light and fluffy. Add the slightly chilled butter. Mix the flour and baking powder and stir into the cream with a pinch of salt and the milk to make a smooth paste.

Peel and core the apples and cut into quarters. Thinly slice the apple quarters diagonally and stir into the mixture. Then, pre-heat the oven to 190 °C (Gas Mark 5).

4

Grease a tart form (26 cm Ă˜) and spoon in the mixture. Bake in the oven for about 45 minutes until golden brown. If necessary, cover with baking parchment after 30 minutes. Tastes best when served lukewarm.


Apple Pie

Preparation time: approx. 30 minutes (plus approx. 30 minutes cooling and approx. 50 minutes baking time)

Makes 16 slices 320 g flour 135 g sugar 1 tsp salt


175 g chilled butter juice and grated zest of 1 unwaxed lemon 1.5 kg apples, e.g. Boskoop 50 g cane sugar pinch of nutmeg 1 tbsp milk flour for the work surface butter for the cake form

1

Mix 300 g flour with 1 tablespoon each of sugar and salt. Add the flakes of butter and knead all the ingredients using your fingertips. Add enough water to make a smooth dough. Shape the dough to a ball, wrap in foil and chill for approx. 30 minutes.

2

Drench the lemon in boiling water, grate the zest and squeeze the juice. Peel the apples, remove the cores and slice. Drizzle with the lemon juice.

3

Mix the remainder of the sugar, cane sugar, rest of the flour, lemon zest, nutmeg and milk in a bowl and fold in the sliced apple. Pre-heat the oven to 200 °C (Gas Mark 6).

4

Divide the dough mixture into three portions and roll out two portions on a floured work surface. Line a greased springform tin (26 cm Ø) with the pastry. Scatter the sliced apple over the pastry base. Roll out the last dough portion and cut into strips approx. 1.5 cm wide. Place the strips in a criss-cross pattern over the apples.

5

Bake the cake for approx. 10 minutes. Then reduce the oven to 180 °C (Gas Mark 4) and bake for a further 40 minutes.


Choc & bilberry cake

Preparation time: approx. 25 minutes (plus approx. 40 minutes baking time)

Makes 12 slices 300 g bilberries (frozen, if necessary) 200 g dark chocolate 5 eggs


pinch of salt 120 g softened butter 200 g icing sugar 150 g ground hazelnuts 2 tbsp flour 1 tbsp sugar butter for the cake form icing sugar for dusting whipped cream for serving

1

Pre-heat the oven to 190 °C (Gas Mark 5), and grease a springform tin (28 cm Ă˜) with butter. Wash and sort the bilberries, pat dry and remove any stalks, as required. Defrost the bilberries.

2

Break the chocolate into chunks and melt over a bain-marie. Separate the eggs. Beat the egg white with the salt until it stiffens and leave to chill. Whisk the butter and icing sugar until light and fluffy and gradually fold in the egg yolk.

3

Combine the hazelnuts, flour and melted chocolate with the butter and egg yolk cream. Fold in the beaten egg whites in 2 steps. Pour the mixture into the cake form and decorate with 2 or 3 bilberries. Place in the oven and bake for approx. 40 minutes. After baking for 30 minutes, scatter the remainder of the bilberries over the cake.

4

Allow the cake to cool in the cake form. Serve with a sprinkling of icing sugar and whipped cream.


Pear cake

Preparation time: approx. 20 minutes (plus approx. 1 hour baking time)

Makes 12 slices For the pastry 250 g softened butter 250 g sugar 4 eggs


400 g flour (type 405) 1 tsp baking powder For the filling and glaze 1 kg pears 2 tbsp coarse sugar crystals 1 tbsp chopped walnuts Additionally softened butter and flour for the form

1

For the filling, wash the pears, dry, peel and halve. Using a small, sharp knife, remove the cores and stalks. Grease the cake form and dust with the flour. Pre-heat the oven to 190 °C (Gas Mark 5).

2

For the cake mixture, place the butter and sugar in a large mixing bowl and beat until light and fluffy. Next, gradually stir in the eggs. Mix the flour and baking powder in a bowl and sieve over the butter and egg mixture. Quickly stir in with a spoon.

3

Transfer the mixture to the springform tin and smooth over the surface. Arrange the pear halves over the mixture – with the curved side upwards. Sprinkle with walnuts and the coarse sugar crystals.

4

Bake the cake on the middle shelf for approx. 1 hour. Leave to cool in the cake form for 10 minutes, then gently loosen the cake and leave to cool fully on a baking tray.


Pear tart

Preparation time: approx. 25 minutes (plus approx. 1 hour 45 minutes rising and approx. 40 minutes baking time)

Makes 12 slices For the pastry 110 ml milk ½ block yeast (21 g)


30 g sugar 250 g flour (type 550) pinch of salt 1 egg (at room temperature) 25 g butter For the filling 600 g small ripe pears 2 eggs 125 ml cream 4 tbsp sugar 1 sachet vanilla sugar Additionally softened butter for the tart form flour for the work surface icing sugar for dusting

1

Heat half the milk in a saucepan until lukewarm. Crumble in the yeast and mix with 1 teaspoon of sugar and 2 tablespoons of flour to make a smooth dough. Cover and leave for 30 minutes to rest.

2

Sieve the remainder of the flour into a bowl. Mix with the rest of the sugar and salt. Create a recess in the middle and add the egg. Melt the butter in the remainder of the milk and add while lukewarm. Add the yeast mixture and knead all the ingredients with your fingertips. Cover the bowl with a damp cloth and allow the dough to rise for about an hour in a warm place.

3

Grease a tart form (28 cm Ă˜). Knead the dough and roll out on a floured surface. Line the cake form and lightly press the dough up at the edges.


Wash and dry the pears, peel, halve and remove the cores. Place the pear halves with the curved side upwards in a circular pattern over the mixture. Leave to rise for another 15 minutes.

4

Pre-heat the oven to 180 °C (Gas Mark 4). For the glaze, beat the eggs with the cream, sugar and vanilla sugar. Pour over the tart. Bake on the middle shelf for approx. 40 minutes. Sprinkle with icing sugar while still warm and serve.


Apricot strudel

Preparation time: approx. 20 minutes (plus approx. 35 minutes baking time)

Makes 12 slices 1 pack frozen puff pastry (450 g) 500 g apricots 150 g apricot jam 100 g almond paste


100 g amaretti biscuits 1 egg yolk 1 tbsp milk flour for the work surface icing sugar for dusting

1

Pre-heat the oven to 180 °C (Gas Mark 4). Defrost the puff pastry. Wash the apricots, pat dry, halve, stone and cut into slices. PurÊe the apricot jam with the almond paste. Finely crumble the amaretti biscuits.

2

Line a baking tray with parchment. Roll out the puff pastry on a floured surface to a 35 x 45 cm rectangle, then layer the individual pastry sheets at slightly irregular angles. Spread the marzipan and jam mixture on top, leaving a margin of about 3 cm at one edge. Scatter the sliced fruit over the jam and sprinkle with crushed amaretti biscuits. Fold the edges of the strudel over the filling, then roll up the strudel lengthways. Place on the baking tray with the folded side down.

3

Beat the egg yolk and milk in a cup and brush over the strudel. Bake on the middle shelf for approx. 35 minutes, until the strudel is lightly browned and looks appetising. Remove from the oven and leave to cool slightly. Serve lukewarm with a dusting of icing sugar.


Apple crumble with almonds

Preparation time: approx. 15 minutes (plus approx. 25 minutes baking time)

Serves 8 6 medium size apples 2 tbsp lemon juice 1 tsp cinnamon


120 g flour 100 g sugar 1 sachet vanilla sugar 100 g ground almonds 90 g butter pinch of salt softened butter for the cake form

1

Pre-heat the oven to 180 °C (Gas Mark 4). Grease a quiche form (24 cm Ă˜). Wash the apples, dry, peel and cut into quarters. Remove the cores and slice the fruit. Mix with the lemon juice and cinnamon in a bowl.

2

For the crumble, put the flour, sugar, vanilla sugar, almonds, chunks of butter and salt in a bowl. Knead to make breadcrumbs using the fingertips.

3

Place the apple slices in the quiche form. Cover everything with the crumble mixture. Bake the crumble on the middle shelf for approx. 25 minutes until it turns golden brown.


Sour cherry clafoutis

Preparation time: approx. 15 minutes (plus approx. 40 minutes baking time)

Makes 8 slices 4 eggs 250 ml milk pinch of salt


90 g sugar 1 sachet vanilla sugar 100 g flour (type 405) 1 jar sour cherries (drained weight 350 g) softened butter for the form

1

Pre-heat the oven to 190 °C (Gas Mark 5). Grease a quiche form (24 cm Ă˜). Place the eggs with the milk, salt, sugar, vanilla sugar and flour in a bowl and beat with the hand mixer.

2

Pour the sour cherries into a sieve and leave to drain. Spread the cherries over the base of the form. Pour over the egg mixture. Bake on the middle shelf for approx. 40 minutes, until the egg mixture solidifies and becomes firm.

Variation To serve the clafoutis as a dessert, transfer the mixture into buttered ramekin dishes. 3 tablespoons of almonds sprinkled over the cherries also taste delicious. You can use fresh cherries instead of cherries preserved in a jar. The clafoutis also tastes excellent with fresh and sweet cherries.


Redcurrant upside-down cake

Preparation time: approx. 20 minutes (plus approx. 40 minutes baking and approx. 15 minutes cooling time)

Makes 12 slices 500 g redcurrants 75 g softened butter


140 g sugar 2 sachets vanilla sugar 2 eggs 80 g flour 100 g cornflour 2 level tsp baking powder butter for the cake form icing sugar for dusting

1 2

Wash the redcurrants, gently pat dry, then top and tail (i.e. remove the stalks and flower remnants).

Pre-heat the oven to 175 °C (Gas Mark 3.5), first line a springform tin (24 cm Ă˜) with aluminium foil, then grease with butter. Spread the redcurrants over the base.

3

Beat the butter, sugar and vanilla sugar for about 10 minutes until light and fluffy. Then whisk in the eggs one at a time. Mix the flour, cornflour and baking powder, add to the cake mixture and combine all the ingredients well. Spread the mixture over the redcurrants, smooth over the surface and bake in the oven for approx. 40 minutes. Check that the cake is properly cooked and firm.

4

After removing from the oven, loosen the springform tin and allow the cake to cool for about 15 minutes, then turn onto a cake platter. Leave to cool fully. Dust with icing sugar before serving.


Poppy tart with cherries

Preparation time: approx. 30 minutes (plus approx. 45 minutes baking time)

Makes 12 slices For the pastry 90 g chilled butter 60 g sugar


1 egg pinch of salt 180 g flour 2 tbsp ground almonds For the filling 20 g amaretti biscuits 500 g cherries 180 g almond paste 3 tbsp ground poppy seeds 50 ml cream 3 eggs pinch of salt 50 g icing sugar Additionally flour for the work surface butter for the form

1

For the shortcrust pastry, quickly knead the butter with the other dry ingredients. Wrap in foil and leave to cool for about 30 minutes. Preheat the oven to 175 °C (Gas Mark 3.5). Grease a springform tin (26 cm Ø).

2

Roll out the pastry on a floured work surface and line the springform tin, making a slight crust at the edge. Prick the base several times with a fork. Bake on the middle shelf for approx. 16 minutes and remove. Then, reduce the oven temperature to 150 °C (Gas Mark 2).

3

For the filling, crumble the amaretti biscuits and sprinkle over the pastry base. Wash, pat dry and stone the cherries. Scatter the fruit over the tart base. Cut the almond paste into chunks. Add the poppy seeds and


cream to the marzipan. Separate the eggs. Add the egg yolk to the marzipan. Beat the egg white with a pinch of salt until it stiffens, sprinkle in the sugar and continue beating the mixture until the sugar crystals dissolve.

4

Gently whisk the marzipan and egg yolk mixture until all the ingredients are well combined. First, fold in one third of the beaten egg whites and then the remainder. Spread the meringue over the cherries and bake in the oven on the middle shelf for 30 minutes.


Yoghurt cake with sour cherries

Preparation time: approx. 20 minutes (plus approx. 1 hour baking time)

Makes 12 slices For the filling 500 g sour cherries 1 tbsp cornflour, 40 g sugar


For the pastry 200 g softened butter 230 g sugar 2 sachets vanilla sugar 4 eggs 1 tsp grated zest of 1 unwaxed lemon 250 g flour 50 g cornflour 2 tsp baking powder pinch of salt 150 g Greek yoghurt (10 % fat) Additionally butter for the baking form icing sugar for dusting

1

For the filling, wash, pat dry and stone the sour cherries. Mix with the cornflour and sugar. Pre-heat the oven to 160 °C (Gas Mark 2.5). Grease the springform tin with butter.

2

For the sponge mixture, beat the butter, sugar and vanilla sugar. Gradually add the eggs one at a time and beat well. Stir in the lemon zest. Mix the flour, cornflour, baking powder and salt in a bowl. Then, using a tablespoon, add the flour and yoghurt alternately to the butter and egg cream and whisk thoroughly.

3

Pour the mixture into the springform tin. Arrange half of the cherries on top and bake on the middle shelf for about 1 hour. Remove, leave to rest for a short while, then gently loosen the springform tin and allow the cake to cool fully. Serve with a dusting of icing sugar.


Fresh buttermilk tart with gooseberries

Preparation time: approx. 20 minutes (plus approx. 30 minutes cooling and approx. 50 minutes baking time)

Makes 12 slices For the pastry 100 g chilled butter


70 g sugar, 1 egg pinch of salt, 200 g flour 2 tbsp ground hazelnuts For the filling 400 g gooseberries 1 unwaxed lemon 3 eggs, 200 g sugar 2 sachets vanilla sugar pinch of salt, 50 g flour 250 ml buttermilk 70 g double cream Additionally butter for the baking form flour for the work surface icing sugar for dusting

1 2

For the shortcrust pastry, quickly knead all the ingredients. Wrap in foil and leave in the refrigerator for about 30 minutes.

Pre-heat the oven to 175 °C (Gas Mark 3.5). Grease the baking form. Roll out the pastry on a floured surface. Line the springform tin base with the pastry and pinch at the edges. Prick the base several times with a fork. Blind bake the pastry on the middle shelf for 10 minutes, remove from the oven and leave to cool. Reduce the oven temperature to 150 °C (Gas Mark 2).

3

For the filling, wash and pat dry the gooseberries. Drench the lemon with boiling water, dry and grate 1 teaspoon of the zest. Beat the eggs, sugar and vanilla sugar. Stir in the lemon zest and salt. Sieve in the flour


and combine well. Add the buttermilk and double cream.

4

Scatter the gooseberries over the tart, coat with the glaze and bake on the middle shelf for approx. 40 minutes. Remove, leave to cool and serve with a sprinkling of icing sugar.


Basel bread and cherry tart

Preparation time: approx. 20 minutes (plus approx. 45 minutes baking time)

Makes 12 slices 6 milk bread rolls (from yesterday) 500 ml milk 1 kg cherries (from a jar)


4 eggs pinch of salt 60 g sugar 1 sachet vanilla sugar 150 g ground almonds 200 ml cream 2 tbsp kirsch grated zest of 1 unwaxed lemon pinch of cinnamon icing sugar butter for the baking form

1

Slice the milk bread rolls in small chunks and cover with the lukewarm milk. Leave to soak for approx. 10 minutes, then reduce with a whisk. Grease a springform tin (24 cm Ă˜) with butter and pre-heat the oven to 175 °C (Gas Mark 3.5).

2

Leave the cherries to drain. Separate the eggs and beat the egg whites with the salt until they stiffen. Set aside to cool. Gradually stir the egg yolk into the bread roll mixture. Next, combine all the remaining ingredients with the bread rolls, except for the cherries and beaten egg whites.

3

Stir in the cherries. Finally, fold in the egg whites in two portions. Place in the oven and bake for approx. 45 minutes. Leave to cool in the baking form and serve with a sprinkling of icing sugar.


Sunken apple cake

Preparation time: approx. 25 minutes (plus approx. 55 minutes baking time)

Makes 12 slices For the pastry 200 g softened butter 190 g sugar


1 vanilla pod pinch of salt 4 eggs, 250 g flour 2 sachets vanilla blancmange powder 2 tsp baking powder 100 ml cream 180 g apple purée For the filling 600–700 g small apples 1 tbsp lemon juice 80 ml quince jelly 1 tbsp Calvados Additionally butter for the cake form

1

Pre-heat the oven to 180 °C (Gas Mark 4), and grease a springform tin (26 cm Ø) with butter. For the sponge, whisk the butter with the sugar until it turns light and fluffy. Score open a vanilla pod, scrape out the seeds and add to the butter with the salt. Gradually beat in the eggs.

2

Mix the flour with the blancmange and baking powder in a bowl. Sieve over the butter and egg mixture and fold in the cream and apple purée. Transfer the mixture to the springform tin and smooth over the surface.

3

Wash, peel and remove the apple cores and slice the fruit in half. Score the curved side several times. Distribute the apple over the mixture with the smooth side face down. Bake in the oven on the middle shelf for approx. 55 minutes.


4

Heat the quince jelly with the Calvados. Pour over the cake and leave to cool.


Strawberry and coconut cake

Preparation time: approx. 30 minutes (plus approx. 25 minutes baking, approx. 30 minutes resting and approx. 1 hour cooling time)

Makes 12 slices For the pastry 100 g butter


80 g sugar 3 eggs salt 100 g flour 2 tsp baking powder 80 g coconut flakes 4 tbsp coconut milk For the topping 1 kg strawberries 2 sachets clear cake glaze 80 g sugar Additionally butter for the baking form 150 ml cream 50 g icing sugar 50 g coconut flakes

1

Pre-heat the oven to 175 °C (Gas Mark 3.5). Grease a springform tin (26 cm Ă˜). Cream the butter and sugar until light and fluffy. Stir in the eggs one at a time. Mix the flour and baking powder and sift over the butter cream. Fold in the coconut flakes and coconut milk.

2

Transfer the mixture to the springform tin, smooth over the surface and bake on the middle shelf for approx. 25 minutes. Remove the cake and leave to cool on a baking tray.

3

Wash and gently pat dry the strawberries. Halve or slice the larger fruit into quarters. Place the cake base on a platter and place a tart ring around it. Blend a sachet of clear cake glaze with 40 g sugar and 250 ml


water until smooth, bring to the boil and immediately pour over the base. Add half of the strawberries. Prepare the second sachet of glaze the same way and pour over the remainder of the strawberries. Leave the cake for an hour to cool. Whip the cream and icing sugar until it thickens and stir in more coconut flakes. Serve the cake with a portion of coconut cream.


Tray cakes


Instant grape cake

Preparation time: approx. 20 minutes (plus approx. 40 minutes baking time)

Makes 16 slices 700 g seedless grapes (white or red) 250 g sugar 200 g butter


4 eggs 2 tbsp semolina 1 sachet vanilla blancmange powder 1 kg low-fat quark

1 2

Line a baking tray with parchment and pre-heat the oven to 180 °C (Gas Mark 4). Wash, sort and pat dry the grapes.

Beat the sugar and softened butter until light and fluffy, then gradually add the eggs, semolina, blancmange powder and stir in the low-fat quark.

3

Spread the quark mass over the baking tray, smooth over the surface and arrange the grapes evenly on top. Lightly press the grapes into the mixture and bake in the oven for approx. 40 minutes. If the cake gets too brown, cover with aluminium foil.


Buttermilk cake

Preparation time: approx. 20 minutes (plus approx. 25 minutes baking time)

Makes 20 slices For the pastry 360 g flour 1 sachet baking powder


150 g sugar 1 sachet vanilla sugar 200 ml buttermilk 3 eggs butter for the baking tray For the almond topping 200 g flaked almonds 40 g sugar 100 g butter 200 ml cream

1

Grease a baking tray with butter and pre-heat the oven to 200 °C (Gas Mark 6). Mix the flour and baking powder with all the other cake ingredients and blend for about 2 minutes to make a smooth dough. Pour the mixture into the tray.

2

Combine the flaked almonds with the sugar and scatter over the mixture. Bake for approx. 25 minutes. Bring the butter and cream to the boil and drizzle the ingredients over the cake while still hot. Leave to cool and serve.


Mixed berry slices

Preparation time: approx. 20 minutes (plus approx. 40 minutes baking time)

Makes 20 slices 100 g butter 2 tbsp quark 130 g brown sugar


pinch of salt 4 eggs 1 tsp ground cinnamon ½ tsp ground nutmeg 100 g ground hazelnuts 100 g chopped hazelnuts 200 g flour ½ sachet baking powder 100 ml cream 400 g frozen mixed wild berries (fruits of the forest) icing sugar for dusting

1

Line a baking tray with parchment and pre-heat the oven to 190 °C (Gas Mark 5). Mix the butter with the quark, sugar, salt, eggs and all spices until the mixture turns light and fluffy. Next, stir in the ground hazelnuts and halve the chopped hazelnuts. Then, mix the flour and baking powder and sift over the mixture. Blend the ingredients with the cream to a smooth mass.

2

Stir in the frozen berries and cover the tray with the mixture about 2 cm thick. Sprinkle with the remainder of the chopped hazelnuts and bake for approx. 40 minutes. Serve the berry slices with a dusting of icing sugar.


Express apricot cake

Preparation time: approx. 30 minutes (plus approx. 40 minutes baking time)

Makes 24 slices 250 g flour 240 g sugar 1 heaped tsp baking powder


pinch of salt 250 g softened butter 20 g apricots 1 vanilla pod 4 eggs 80 ml milk 3 tbsp sugar, for sprinkling butter for the baking tray

1

Pre-heat the oven to 160 °C (Gas Mark 2.5) and grease a baking tray. Sift the flour, sugar, baking powder and salt into a bowl and form a recess in the middle, adding the softened butter into the centre. Wash, dry, halve and stone the apricots.

2

Score the vanilla pod and scrape out the seeds. Mix the vanilla essence and eggs and whisk together with the milk. Add the egg and milk to the butter and blend all the ingredients with the flour and sugar for about 3 minutes to make a smooth paste.

3

Pour the mixture onto the tray and spread evenly. Spread the apricots evenly on the mixture, with the sliced fruit facing upwards and gently press the fruit into the mixture. Bake the cake for approx. 40 minutes. Halfway through the baking time add a sprinkling of sugar.


Pineapple cake

Preparation time: approx. 20 minutes (plus approx. 30 minutes baking time)

Makes 20 slices 5 eggs 250 g sugar 260 ml pineapple juice 250 ml oil


1 sachet vanilla sugar 500 g flour 1 sachet baking powder 2 fresh pineapples 2 tbsp icing sugar butter for the baking tray

1 2

Cream the eggs and sugar until they foam slightly. Slowly add the pineapple juice, oil and vanilla sugar, and blend.

Mix the flour and baking powder and stir into the egg and sugar mixture. Grease a baking tray. Next, pre-heat the oven to 200 °C (Gas Mark 6).

3

Remove the top of the pineapple fruit as well as the hard core in the centre using a pineapple corer. Peel the pineapple and cut away the ‘eyes’ at the edge, slicing the fruit in rings. Transfer the mixture to the tray and smooth over the surface.

4

Arrange the sliced pineapple rings at intervals of 1 to 2 cm on the mixture and bake for approx. 30 minutes. Remove the cake and leave to cool slightly. Sprinkle with icing sugar without coating the fruit rings before serving.


Crumble topping cake

Preparation time: approx. 30 minutes (plus approx. 1 hour 30 minutes rising and approx. 20 minutes baking time)

Makes 20 slices For the pastry 250 ml milk 500 g flour


20 g yeast 75–100 g sugar 50 g butter, pinch of salt For the crumble topping 300 g flour 150 g sugar 1 sachet vanilla sugar 1 tsp cinnamon 150 g softened butter Additionally butter for the baking tray

1

Heat the milk. Sift the flour into a large mixing bowl. Make a recess in the middle. Crumble the yeast into the centre. Sprinkle 1 teaspoon sugar over the yeast. Blend the yeast with a little lukewarm milk and sprinkle with a little flour. Cover and allow the dough to rise for about 10 minutes in a warm place.

2

Melt the butter, stir into the milk and leave the liquid to cool until lukewarm. Add the remainder of the sugar and liquid to the dough and blend using the dough hook of the hand mixer. Stir in the salt. Remove the dough and continue kneading with your hands until the mixture is no longer sticky. If necessary, add a little more flour. Place the dough in a bowl, cover with a kitchen towel and leave in a warm place for about 1 hour, so the dough rises. It should expand to about twice its volume. Knead the dough again. Roll out the dough on a greased baking tray.

3

Pre-heat the oven to 200–220 °C (Gas Mark 6–7). For the crumble topping, sift the flour into a mixing bowl. Add the sugar, vanilla sugar, cinnamon and softened butter and knead all the ingredients until they become like breadcrumbs. Spread evenly over the mixture. Leave the dough


to rise again in a warm place for about 15 minutes, then bake on the middle shelf for 15–25 minutes.


Butter cake

Preparation time: approx. 20 minutes (plus approx. 1 hour 10 minutes rising and approx. 20 minutes baking time)

Makes 20 slices For the pastry 250 ml milk 500 g flour


20 g fresh yeast 75 g sugar 75 g butter 1 egg pinch of salt For the filling 150 g butter 75 g sugar 1 sachet vanilla sugar 100 g flaked almonds Additionally butter for the baking tray

1

Heat the milk. Sift the flour into a large mixing bowl. Make a recess in the middle. Crumble the yeast into the centre. Sprinkle 1 teaspoon of sugar over the yeast. Blend the yeast with a little lukewarm milk and sprinkle with a little flour. Cover and allow the dough to rise for about 10 minutes in a warm place.

2

Melt the butter, stir into the milk and leave the liquid to cool until lukewarm. Gradually add the remainder of the sugar, egg and liquid to the dough and blend using the dough hook of the hand mixer. Stir in the salt. Remove the dough and continue kneading with your hands until the mixture is no longer sticky. If necessary, add a little more flour. Place the dough in a bowl, cover with a kitchen towel and leave in a warm place for about 1 hour, so the dough rises. It should expand to about twice its volume.

3

Pre-heat the oven to 190 °C (Gas Mark 5). Knead the dough again. Grease a baking tray and roll out the dough on it. For the filling, melt half the butter and brush over the dough. Spread the remaining flakes of


butter on top. Mix the sugar and vanilla sugar and sprinkle over the mixture. Finally, spread the almonds evenly over the mixture. Bake the cake on the middle shelf for 20–25 minutes.


Carrot cake slices

Preparation time: approx. 30 minutes (plus approx. 40 minutes baking and approx. 30 minutes cooling time)

Makes 20 slices For the pastry 500 g carrots 1 unwaxed orange


200 g each of ground almonds and ground hazelnuts 5 eggs 190 g butter 225 g sugar pinch of salt 225 g flour For the glaze 5 tbsp milk 200 g icing sugar Additionally butter and breadcrumbs for the baking tray

1

Wash and peel the carrots, and finely grate using the hand grater. Wash and dry the orange, then thinly grate the zest and squeeze the juice. Mix the grated carrot, orange zest, almonds and hazelnuts.

2

Pre-heat the oven to 175 °C (Gas Mark 3.5). Grease a cake tray and sprinkle with breadcrumbs. Separate the eggs and whisk the egg whites until they stiffen. Leave to chill until ready to use.

3

Melt the butter in a frying pan or saucepan and leave to cool slightly. Beat the egg yolk with the sugar and salt to a cream. Stir in the carrot and orange juice mixture. Stir in the flour, followed by the melted butter. Spread the beaten egg whites over the dough.

4

Spread the mixture evenly on the tray and bake for approx. 40 minutes. Leave to cool. Meanwhile, gently heat the milk for the glaze and blend to a smooth paste with the icing sugar. Spread evenly over the cooled cake and leave to solidify.


Soured cream and plum cake

Preparation time: approx. 25 minutes (plus approx. 25 minutes baking and approx. 2 hours cooling time)

Makes 20 slices For the pastry 5 eggs


190 g butter, 225 g sugar 100 ml orangeade, salt 225 g flour For the topping 450 g plum purĂŠe 600 g traditional soured cream 3 sachets vanilla sugar 500 ml cream 3 sachets whipping cream thickening agent Additionally butter for the baking tray cinnamon for sprinkling (if desired)

1

Pre-heat the oven to 175 °C (Gas Mark 3.5). Grease a baking tray. Separate the eggs and whisk the egg whites until they stiffen. Leave to chill until ready to use.

2

Melt the butter and leave to cool slightly. Beat the egg yolk with the orangeade and a pinch of salt to a light cream. Stir in the flour, followed by the melted butter. Gently fold the beaten egg whites into the cake mixture.

3 4

Spread the mixture on the tray and bake for approx. 25 minutes. Leave the cake to cool on a wire cooling rack.

Coat the top of the cake with plum purĂŠe. Blend the soured cream and vanilla sugar until smooth. Whip the cream, adding the thickening agent, and fold into the soured cream. Spread the soured cream and whipped cream mixture over the cake. Chill the cake for approx. 2 hours. Serve with a sprinkling of cinnamon.


Rhubarb and meringue cake

Preparation time: approx. 30 minutes (plus approx. 35 minutes baking time)

Makes 24 slices 1 kg rhubarb 200 g almond paste 225 g butter


375 g sugar 2 sachets vanilla sugar pinch of salt 6 eggs 375 g flour 1 sachet baking powder 3 tbsp milk 4 egg whites 1 tsp lemon juice icing sugar for dusting butter for the cake form

1

Wash, clean and peel the rhubarb and slice in chunks. Slice the almond paste into small pieces. Combine the butter, 125 g sugar, 1 tablespoon of vanilla sugar, salt and almond paste. Gradually beat in the eggs.

2 3

Mix the flour and baking powder and stir into the mixture with the milk. Pre-heat the oven to 175 °C (Gas Mark 3.5).

Grease the oven grill tray and spread the mixture on top, smoothing over the surface. Add the rhubarb and bake everything for approx. 20 minutes.

4

Beat the egg whites with the lemon juice until they stiffen. Add the remainder of the sugar with a second tablespoon of vanilla sugar and continue beating until the sugar crystals dissolve. Transfer the mixture to a piping bag with a large-size nozzle.

5

Remove the cake from the oven and pipe on the meringue mixture. Put the cake back in the oven and bake for another 15 minutes until the meringue solidifies. Leave to cool. Then dust with icing sugar, as desired.


Cherry and marzipan cake

Preparation time: approx. 25 minutes (plus approx. 55 minutes baking time)

Makes 20 slices 1 unwaxed lemon 220 g almond paste 220 g softened butter


200 g sugar 2 sachets vanilla sugar pinch of salt 5 drops bitter almond flavouring 220 g natural yoghurt 150 g durum wheat 7 eggs 300 g flour 2 tsp baking powder 3 jars sour cherries (350 g drained weight each) 100 g flaked almonds butter and flour for the baking tray icing sugar for dusting

1 2

Grease the baking tray and lightly dust with flour. Pre-heat the oven to 180 °C (Gas Mark 4). Drain off the liquid from the cherries in a sieve.

For the cake mixture, drench the lemon in boiling water and dry. Use the zester to grate fine strips from the lemon and chop these or finely grate the zest with a Parmesan grater. Chop the almond paste. Beat the butter with the marzipan, sugar, vanilla sugar and salt until light and fluffy. Add the bitter almond flavouring, lemon zest, yoghurt and durum wheat and blend all the ingredients well. Next, gradually add the eggs and beat. Mix the flour and baking powder and sift over the egg cream mixture. Quickly stir in with a wooden spoon.

3

Pour the mixture into the tray and smooth over the surface. Spread the cherries on top of the mixture and scatter over the flaked almonds. Bake the cake on the middle shelf for approx. 55 minutes. Remove from the oven and leave to cool. If preferred, coat with a dusting of icing sugar


before serving.


Orangeade cake with cinnamon sugar

Preparation time: approx. 20 minutes (plus approx. 25 minutes baking and approx. 30 minutes cooling time)

Makes 20 slices 4 eggs 170 g sugar


3 sachets vanilla sugar 100 ml oil 250 g flour 1 sachet baking powder 100 ml orangeade 500 ml whipping cream 2 sachets whipping cream thickening agent 400 g traditional soured cream cinnamon and sugar for dusting butter for the baking tray

1

Pre-heat the oven to 180 °C (Gas Mark 4). Beat the eggs with 150 g sugar and the vanilla sugar until light and fluffy. Blend the oil with the flour and baking powder and stir into the egg and sugar mixture.

2 3

Add the lemonade and mix everything to a smooth paste. Spread the mixture over a greased baking tray and bake for 20–25 minutes.

Whip the cream and the thickening agent with the soured cream and the remainder of the sugar and spread over the cake when cool. Sprinkle the cake with sugar and cinnamon.


Pear cake with hazelnuts

Preparation time: approx. 30 minutes (plus approx. 30 minutes baking time)

Makes 20 slices 10 pears juice of 3 lemons 100 g butter


8 eggs 250 g sugar 2 sachets vanilla sugar 3 tbsp each flour and cornflour 70 g cocoa 1½ tsp baking powder 100 g ground hazelnuts 100 g chopped hazelnuts 1 tsp cinnamon Ÿ tsp ground cloves

1

Peel, halve and remove the cores of the pears. Bring the pear halves to the boil in 250 ml water with the lemon juice and simmer for about 5 minutes, then leave and drain off the juice. Pre-heat the oven to 190 °C (Gas Mark 5).

2

Melt the butter. Separate the eggs. Beat the egg yolk, 125 g sugar, vanilla sugar and two tablespoons of hot water until the ingredients become frothy. Beat in the butter. Beat the egg whites and remainder of the sugar until they stiffen and combine with the egg yolk cream.

3

Mix the flour with the cornflour, cocoa and baking powder and sift over the beaten egg whites. Stir in the nuts, cinnamon and ground cloves and gently combine all the ingredients.

4

Transfer the mixture to a baking tray lined with parchment. Arrange the pear halves on top. Bake the cake for approx. 30 minutes.


Peach and quark tray cake

Preparation time: approx. 20 minutes (plus approx. 12 hours for straining, approx. 1 hour baking and approx. 15 minutes resting time)

Makes 20 slices 1 kg low-fat quark 250 g softened butter


350 g sugar 1 sachet vanilla sugar grated zest of 1 unwaxed lime 6 eggs 8 tbsp semolina 2 sachets vanilla blancmange powder 1.5 kg peaches (tinned) pinch of salt 125 g quince jelly butter and breadcrumbs for the baking tray

1 2

Place the quark in a sieve and leave to strain overnight or press out any excess liquid using a kitchen cloth.

Cream the butter with the sugar until light and fluffy. Add the vanilla sugar and grated lime zest. Separate the eggs. Gradually add the egg yolk and stir into the butter and sugar cream. Stir the quark, semolina and vanilla blancmange into the egg crème. Leave the peaches in a sieve to drain.

3

Beat the egg whites with the salt, until they stiffen. Gently fold into the quark mixture. Grease a baking tray and sprinkle with breadcrumbs. Pre-heat the oven to 175 °C (Gas Mark 3.5).

4

Spread the quark cream over the baking tray. Arrange the pear halves on top of the quark mixture. Bake the cake for approx. 1 hour. Leave to rest for 15 minutes with the oven switched off. Heat the quince jelly, stirring until it becomes smooth and coat the cake while still warm.


Marzipan and rhubarb cake

Preparation time: approx. 20 minutes (plus approx. 35 minutes baking time)

Makes 20 slices 1.5 kg rhubarb 200 g almond paste 225 g softened butter


150 g sugar 1 sachet vanilla sugar pinch of salt 6 eggs 375 g flour 1 sachet baking powder 3 tbsp milk butter and flour for the baking tray icing sugar for dusting

1

Grease a baking tray and lightly dust with flour. Pre-heat the oven to 175 °C (Gas Mark 3.5). Wash, clean, pat dry and peel the rhubarb and slice in pieces about 1.5 cm long.

2

For the cake mixture, cut the almond paste into chunks. Place the butter, sugar, vanilla sugar, salt and marzipan in a mixing bowl and beat with the hand mixer. Next, gradually add the eggs and beat. Mix the flour and baking powder and sift over the egg cream. Quickly stir in with a wooden spoon together with the milk.

3

Transfer the mixture onto the tray and smooth over the surface. Cover the cake with the rhubarb. Bake the cake on the middle shelf for approx. 35 minutes. Remove from the oven and leave to cool fully. Dust with icing sugar before serving.


Apple and chocolate tray cake

Preparation time: approx. 30 minutes (plus approx. 50 minutes baking time)

Makes 24 slices 350 g butter 350 g icing sugar 6 eggs


2 sachets vanilla sugar 2 tsp ground cinnamon 60 g cocoa powder 750 g apples 350 g flour 1 sachet baking powder 200 g dark cocoa glaze 2–3 tbsp flaked almonds for sprinkling

1

Beat the butter with the hand mixer until light and fluffy and gradually blend in the sifted icing sugar. Beat in the eggs one at a time, then blend with the vanilla sugar, cinnamon and cocoa.

2

Pre-heat the oven to 200 °C (Gas Mark 6). Peel, remove the cores and roughly grate the apples. Mix the flour and baking powder, put them through the sieve and stir into the egg cream with the apples. Line a baking tray with parchment and cover with the mixture. Bake for 40–50 minutes, turn the cake onto a baking tray and leave to cool.

3

Prepare the cocoa glaze as per the packet instructions and coat the cake with the glaze. Scatter over the flaked almonds. Finally, slice the cake into 24 equal pieces.


Redcurrant cheesecake with meringue topping

Preparation time: approx. 30 minutes (plus approx. 35 minutes baking time)

Makes 20 slices For the cheesecake base 300 g flour 1 sachet baking powder


150 g low-fat quark 75 ml milk 75 ml rapeseed oil 75 g sugar 1 sachet vanilla sugar pinch of salt flour for the work surface For the filling 750 g red redcurrants 750 g low-fat quark 300 g sugar 1 sachet vanilla sugar 6 eggs 50 g butter 50 g cornflour salt 20 g flaked almonds

1

Line a baking tray with parchment and pre-heat the oven to 180 °C (Gas Mark 4). Mix the flour and baking powder. Next, quickly blend together all the cake ingredients. Roll out the base on a floured work surface about the same size as the baking tray (approx. 30 x 40 cm). Place a baking form around the cake base or form a margin with aluminium foil.

2

Wash and strain the redcurrants, remove the flower remnants and any stalks, if required. Blend the quark with 200 g sugar, the vanilla sugar, 3 eggs and 3 egg yolks, the melted butter and cornflour to a smooth paste and stir in the redcurrants.


3

Spread the fruit-quark cream over the cake base, smooth over the surface and bake for approx. 30 minutes. Now, beat the remaining 3 egg whites and a pinch of salt until they become very stiff, and sprinkle in the remainder of the sugar. Coat the cake with the beaten egg whites and scatter over the flaked almonds. Bake for another 5 minutes. Remove the cake from the oven and leave to cool.


Nut marzipan slices

Preparation time: approx. 30 minutes (plus approx. 25 minutes baking and approx. 30 minutes cooling time)

Makes 24 slices 300 g softened butter 300 g icing sugar


1 sachet vanilla sugar 8 eggs 6 tbsp brown rum 200 g dark chocolate (70 % cocoa content) 160 g flour 1 tsp baking powder 200 g ground hazelnuts 4 tbsp apricot jam 400 g almond paste 150 g dark cocoa glaze

1

Beat the butter with the icing sugar and vanilla sugar until light and fluffy. Separate the eggs. Gradually stir in the egg yolks to the butter cream mixture, then mix in 3 tablespoons of rum. Pre-heat the oven to 180 °C (Gas Mark 4). Melt the chocolate over a bain-marie and leave to cool to hand temperature. Mix the flour and baking powder. Stir in a little chocolate to the egg mixture, then alternately blend in the flour and baking powder, hazelnuts and chocolate.

2

Line a tray with baking parchment. Spread the mixture over the parchment and bake for approx. 25 minutes. Leave to cool on a wire cooling rack.

3 4

Sieve the jam into a small bowl, combine with the remainder of the rum, gently heat and then spread over the cake.

5

Prepare the cocoa glaze as per the packet instructions and spread over the cake. Leave to cool and cut into about 24 equal slices.

Cover your work surface with cling film. Knead the almond paste well and roll it out on the film until the marzipan is the same size as the entire cake. Top the tray cake with a layer of marzipan.


Express classics


Super quick Tarte Tatin

Preparation time: approx. 20 minutes (plus approx. 12 minutes baking time)

Makes 12 slices 200 g sugar pinch of cinnamon 20 g butter


3–4 apples, depending on size 1 tbsp lemon juice 1 pack frozen puff pastry flour for the work surface

1

Pre-heat the oven to 220 °C (Gas Mark 7). Sprinkle the base of an ovenproof frying pan with sugar and cinnamon. Add butter flakes. Peel and core the apples and slice the fruit. Immediately mix with lemon juice in a bowl.

2

Spread the sliced apples on top of the sugar and gently warm over a medium heat, without stirring. Meanwhile, thinly roll out the puff pastry on a floured work surface.

3

As soon as the sugar starts to brown, cover the apple with the puff pastry. Cut away any pastry overlapping at the edges, prick the pastry lid several times with a fork and put the frying pan into the oven for approx. 12 minutes.

4

Remove, leave to rest briefly and turn out onto a cake platter while still warm.


Egg liqueur cake

Preparation time: approx. 20 minutes (plus approx. 1 hour baking, approx. 10 minutes resting and approx. 1 hour cooling time)

Makes 12 slices For the pastry 5 eggs


200 g sugar 2 sachets vanilla sugar pinch of salt 250 ml egg liqueur 250 ml sunflower oil 100 g flour (type 405) 1 sachet baking powder 150 g cornflour Additionally 150 g icing sugar 5 tbsp egg liqueur butter and flour for the baking form

1

Grease a Gugelhupf cake form (22 cm Ă˜) and dust with flour. Pre-heat the oven to 180 °C (Gas Mark 4). In a mixing bowl, beat the eggs with the sugar, vanilla sugar and salt using the hand mixer to a pale yellow, light and fluffy mixture.

2

Gently, first add the egg liqueur, then the sunflower oil in a steady stream while beating continually. Mix the flour, baking powder and cornflour and sift over the mixture. Quickly fold in the dry ingredients with a wooden spoon.

3

Fill the cake form with the mixture, smooth over the surface and bake on the middle shelf for approx. 1 hour. Remove from the oven, leave to cool for 10 minutes in the cake form, and then turn out onto a wire cooling rack. Leave to cool fully. For the icing, mix the icing sugar with the egg liqueur and spread over the cake.


Marble cake

Preparation time: approx. 20 minutes (plus approx. 1 hour baking time)

Makes 12 slices 250 g softened butter 250 g sugar 1 sachet vanilla sugar 3 eggs


125 g cornflour 375 g flour 1 sachet baking powder approx. 150 ml milk 50 g cocoa powder butter and flour for the baking form icing sugar for dusting

1

Pre-heat the oven to 200 °C (Gas Mark 6). Cream the butter with the hand mixer until light and fluffy. Mix 200 g sugar and the vanilla sugar, and gradually beat into the butter cream. Add the eggs one at a time, beating each egg for about 30 seconds.

2

Mix the cornflour, flour and baking powder and gradually sift over the butter cream and blend. Gradually add some milk at intervals, until the mixture slowly drops from a spoon.

3

Grease a Gugelhupf cake form (24 cm Ø) and dust with flour. Pour two thirds of the mixture into the form. Blend the remaining mixture with the cocoa powder, the remainder of the sugar and 2–3 tablespoons milk. Spread the dark mixture on top of the lighter. Run a fork in a spiral shape through the two different layers of mixture.

4

Bake the cake on the middle shelf for approx. 1 hour. Then, turn out the cake and leave to cool. Serve with a dusting of icing sugar.


King’s cake

Preparation time: approx. 20 minutes (plus approx. 1 hour baking time)

Makes 12 slices 200 g softened butter 200 g sugar 1 sachet vanilla sugar 3 eggs


400 g flour 100 g cornflour 1 sachet baking powder 125–250 ml milk 50 g candied cherries 80 g sultanas 50 g currants 1 tbsp flour 50 g candied lemon peel 50 g chopped almonds butter for the baking form icing sugar for dusting

1

Pre-heat the oven to 180 °C (Gas Mark 4). Beat the butter until light and fluffy. Gradually add the sugar and vanilla sugar and continue beating until all the sugar crystal dissolve. Gradually add and beat in the eggs.

2 3

Sieve and mix the flour, cornflour and baking powder, and beat into the butter cream alternating with the milk to form a smooth paste.

Dice the cherries. Wash the sultanas and currants, towel dry and mix with 1 tablespoon of flour. Stir all the ingredients, plus the candied lemon peel and chopped almonds into the mixture.

4

Grease a loaf form (30 cm long), add the mixture and bake for about 1 hour on the lowest shelf. Leave the cake to cool. Dust with icing sugar and serve.


Nut cake

Preparation time: approx. 20 minutes (plus approx. 1 hour baking and approx. 10 minutes resting time)

Makes 15 slices 200 g ground hazelnuts 5 eggs 250 g softened butter


300 g sugar 1 sachet vanilla sugar salt, 300 g flour 2 tsp baking powder butter and flour for the baking form icing sugar for dusting

1

Grease a Gugelhupf cake form (22 cm Ă˜) and dust with flour. Pre-heat the oven to 180 °C (Gas Mark 4). Roast the hazelnuts in a frying pan without any fat, stirring constantly, until the nuts start to smell. Remove from the heat and leave to cool.

2

Separate the eggs. Beat the butter with 200 g sugar, vanilla sugar and a pinch of salt until light and fluffy. Gradually add the egg yolks and blend. Mix the flour and baking powder and sift over the egg and butter cream. Quickly stir into the mixture with the roast hazelnuts.

3

Beat the egg whites with a pinch of salt and the remainder of the sugar until they stiffen. First, fold a third of the beaten egg whites and then the remainder into the mixture.

4

Fill the cake form with the mixture, smooth over the surface and bake the cake on the middle shelf for approx. 1 hour. Remove from the oven, leave to cool for 10 minutes in the cake form, and then turn out onto a wire cooling rack. Leave to cool fully, and dust with icing sugar before serving.


Gugelhupf

Preparation time: approx. 20 minutes (plus approx. 50 minutes baking time)

Makes 12 slices 5 eggs 190 g butter 1 vanilla pod 225 g sugar


pinch of salt 225 g flour butter and breadcrumbs for the baking form icing sugar for dusting

1

Pre-heat the oven to 225 °C (Gas Mark 7). Grease a Gugelhupf form and sprinkle with breadcrumbs. Separate the eggs and whisk the egg whites until they stiffen. Leave to chill until they are ready to use.

2

Melt the butter in a frying pan or saucepan and leave to cool slightly. Score the vanilla pod lengthways and scrape out the seeds. Beat the egg yolks with the sugar, vanilla sugar and salt until light and creamy. Stir in the flour and then the melted butter. Fold in the beaten egg whites.

3

Fill the cake form with the mixture and bake on the middle shelf for approx. 10 minutes. Then, reduce the oven temperature to 175 °C (Gas Mark 3.5) and bake for a further 40 minutes. Leave to cool on a wire cooling rack. Serve with a dusting of icing sugar.


Alsatian cheesecake

Preparation time: approx. 15 minutes (plus approx. 1 hour baking time)

Makes 12 slices 250 g sugar 125 g butter 3 eggs 1 sachet vanilla sugar


1 kg quark 1 sachet vanilla blancmange powder 5 tbsp semolina 1 sachet baking powder juice and grated zest of 1 unwaxed lemon icing sugar for dusting butter for the baking form

1 2

Beat the sugar, butter, eggs and vanilla sugar in a mixing bowl until they are light and fluffy.

Combine the quark and blancmange powder, stir in the semolina. Finally, add the baking powder, lemon juice and zest. Beat into the egg cream and blend all the ingredients to a smooth consistency.

3

Pre-heat the oven to 160 °C (Gas Mark 2.5). Grease a springform tin (24 cm Ă˜). Pour in the mixture and bake in the oven for 50–60 minutes. Leave to cool in the cake form and dust with icing sugar before serving.


Express milk cream strudel

Preparation time: approx. 20 minutes (plus approx. 1 hour 10 minutes baking time)

Makes 8 slices 100 g butter 120 g sugar


6 eggs 500 g quark 250 g tradtional soured cream pinch of salt 1 tsp vanilla sugar 2 rolls of ready-made puff pastry 250 ml milk butter for the baking form and for coating the pastry

1 2

Beat the butter with 75 g sugar. Separate 4 eggs. Beat the egg yolks, quark and soured cream and blend with the butter and sugar mixture.

Beat the egg whites with the salt and vanilla sugar until they stiffen. Gently fold into the quark mixture. Pre-heat the oven to 160 °C (Gas Mark 2.5).

3

Line an ovenproof, rectangular cake form with the puff pastry. Pour over the quark mixture. Seal the edges of pastry and brush with melted butter. Bake for approx. 15 minutes.

4

Meanwhile, bring the milk to the boil, beat together the remaining eggs and leftover sugar and add to the slightly cooled milk. Pour the egg and milk over the pre-baked strudel and bake for about 55 minutes until the strudel is ready.


Lemon cake

Preparation time: approx. 20 minutes (plus approx. 45 minutes baking and approx. 1 hour cooling time)

Makes 15 slices For the pastry 2 unwaxed lemons 200 g butter


4 eggs 225 g sugar pinch of salt 220 g flour (type 405) 3 sachets baking powder For the icing 2 unwaxed lemons 250 g icing sugar Additionally butter and flour for the baking form

1

Grease a loaf form (30 cm length) and dust with flour. Pre-heat the oven to 180 °C (Gas Mark 4). Drench the lemons for the cake in boiling water and dry thoroughly. Finely grate the zest and squeeze the juice. Melt the butter in a saucepan and remove from the heat.

2

Beat the eggs in a mixing bowl with the sugar and salt until they become frothy. Mix the flour and baking powder in a bowl and sift over the egg cream. Quickly fold in using a wooden spoon. Add and stir in the lemon zest and juice. Next, gradually add the melted butter and blend.

3

Fill the cake form with the mixture, smooth over the surface and bake on the middle shelf for approx. 45 minutes. Remove from the oven, then carefully turn out onto a wire cooling rack. Leave to cool fully.

4

For the icing, drench the lemons in boiling water and dry thoroughly. Finely grate the zest and squeeze the juice. Blend the juice and zest in a small bowl with the icing sugar. Pour lengthways over the top of the cake, then smooth over with a knife, so that the icing glaze runs over decoratively at the sides!


Panettone

Preparation time: approx. 30 minutes (plus approx. 2 hours rising, approx. 40 minutes baking and approx. 20 minutes resting time)

Makes 12 slices 230 ml milk 1 block yeast (42 g) 1 egg


2 egg yolks 100 g sugar 500 g flour 100 g butter pinch of salt 20 g candied orange peel 20 g candied lemon peel 80 g raisins flour for the work surface butter for the baking form butter for glazing

1

Heat 7 tablespoons of lukewarm milk. Crumble the yeast in the milk. Stir in the egg, egg yolks, 1 teaspoon of sugar and 1 tablespoon of flour. Cover and leave to rise for 15 minutes.

2

Melt the butter and leave to cool until lukewarm. Heat the remainder of the milk until lukewarm. Mix the remaining flour, sugar and salt in a bowl. Create a recess in the middle. Add the yeast mixture and butter and scatter over the candied orange and lemon peel and raisins. Add the remainder of the milk. Knead all the ingredients to a smooth dough. Cover the bowl with a damp cloth and leave to rise in a warm place for 1 hour.

3

Grease a panettone form (16 cm Ă˜), lining the edge with baking parchment. Knead the dough thoroughly on a floured work surface to make a round ball and place in the baking form. Cover and leave to rise for a further 45 minutes.

4

Pre-heat the oven to 190 °C (Gas Mark 5), and melt the butter for the glaze. Using a sharp knife, score a criss-cross pattern across the surface of the dough and brush with the melted butter. Bake on the middle shelf for approx. 40 minutes. Remove from the oven, leave to cool for 20 minutes in


the form, and then turn out onto a wire cooling rack. Immediately upturn the panettone and leave to cool fully. Now gently remove the baking parchment.


Cheesecake without a crust

Preparation time: approx. 20 minutes (plus approx. 1 hour baking time)

Makes 12 slices 1.25 kg low-fat quark 1 unwaxed lemon 6 eggs


125 g butter pinch of salt 300 g sugar 250 ml cream 1 sachet vanilla blancmange powder 1 sachet ready-made cheesecake mix butter for the baking form 3 tbsp breadcrumbs for sprinkling

1

Press the quark through a sieve and leave to drain until ready to use. Drench the lemon in boiling water, pat dry and finely grate the zest. Then, squeeze the juice.

2

Separate the eggs. Melt the butter, then remove it from the heat. Beat the egg whites with the salt. In a second bowl, beat the egg yolks and sugar until they become frothy. Stirring constantly, gently pour in the melted butter. Whip the cream until it thickens.

3

Beat the drained quark, lemon zest and 2 tablespoons of lemon juice into the egg yolk cream. Beat in the blancmange powder and cheesecake mix. Fold in the whipped cream with a spoon. Finally, first add one-third of the beaten egg whites with the spoon, then gently fold in the remainder.

4

Pre-heat the oven to 170 °C (Gas Mark 3). Grease a springform tin (26 cm Ă˜) and sprinkle the base and sides with breadcrumbs. Fill the springform tin with the mixture, smooth over the surface and bake on the middle shelf for approx. 1 hour. Leave to cool fully in the cake form and then gently turn out.


Red wine cake

Preparation time: approx. 20 minutes (plus approx. 1 hour baking and approx. 10 minutes resting time)

Makes 12 slices 100 g fine dark chocolate 330 g butter, 300 g sugar pinch of salt


5 eggs 330 g flour (type 405) 1 sachet baking powder 125 ml red wine 3 tsp cocoa powder 1 tsp cinnamon butter and flour for the baking form

1

Grease a springform tin (26 cm Ă˜) and dust with flour. Pre-heat the oven to 180 °C (Gas Mark 4). Grate the fine dark chocolate with a hand grater or finely chop with a knife.

2

Place the butter, sugar and salt in a mixing bowl and beat with the hand mixer until light and fluffy. Gradually beat in the eggs. Mix the flour and baking powder and sift over the egg cream. Add the chocolate and stir all the ingredients with a wooden spoon. Finally, quickly stir the red wine, cocoa and cinnamon into the mixture.

3

Fill the springform tin with the mixture, smooth over the surface and bake the cake on the middle shelf for approx. 1 hour. Remove from the oven and leave to cool for 10 minutes in the cake form. Then, gently release from the form, turn onto a wire cooling rack and leave to cool fully.


Russian chocolate cheesecake

Preparation time: approx. 20 minutes (plus approx. 30 minutes chilling and approx. 1 hour baking time)

Makes 12 slices 400 g flour 450 g butter


450 g sugar 4 eggs 1 sachet baking powder 40 g cocoa 1 sachet vanilla sugar 1 sachet vanilla blancmange powder 500 g low-fat quark butter and breadcrumbs for the baking form

1

Mix the flour, 250 g butter, 200 g sugar, 1 egg, baking powder and cocoa using the hand mixer to a crumbly mass. Then, knead to a smooth dough to make shortcrust pastry. Wrap in cling film and chill for 30 minutes.

2

Pre-heat the oven to 200 °C (Gas Mark 6). Grease a springform tin (26 cm Ă˜) and sprinkle with breadcrumbs. Roll out one third of the pastry base to a circle and line the springform tin with it. Shape the second third of the pastry mixture to a long roll, place inside the form and make a crust at the edge about 4 cm high.

3

Melt the remainder of the butter and blend with the other ingredients to make a creamy consistency. Fill the baking form. Take small pieces of the remainder of the dough mixture and spread randomly over the cream. Bake the cake for approx. 1 hour. Leave to cool on a wire cooling rack.


Gateaux & sponge rolls


Poppy and elderflower sponge roll

Preparation time: approx. 25 minutes (plus approx. 10 minutes baking and approx. 30 minutes chilling time)

Makes 12 slices 6 eggs 1 sachet vanilla sugar


150 g icing sugar salt 60 g flour 100 g poppy seeds 300 ml cream 1 sachet vanilla sugar 100 g elderflower jam butter for the baking tray sugar for sprinkling icing sugar for dusting

1

Pre-heat the oven to 180 °C (Gas Mark 4). Grease and line a cake tray with baking parchment. Separate the eggs. Beat the egg yolks, vanilla sugar and icing sugar to a pale yellow cream. Beat the egg whites with a pinch of salt, until they stiffen. Sift the flour and gradually beat into the egg yolk cream. Add the poppy seeds and blend. Gently fold in the beaten egg whites.

2

Spread the sponge mixture evenly over the cake tray and bake for about 10 minutes. Sprinkle sugar over a kitchen towel, turn the sponge onto the towel, remove the parchment and quickly roll up the sponge using the kitchen towel. Leave to cool.

3

Meanwhile, for the filling, whip the cream with vanilla sugar. Carefully unroll the sponge again and coat with elderflower jam. Spread with the cream and roll everything up with the help of the kitchen towel. Leave to chill and finally dust with icing sugar before serving.


Tangerine sponge roll

Preparation time: approx. 25 minutes (plus approx. 15 minutes baking, approx. 30 minutes cooling and approx. 3 hours chilling time)

Makes 12 slices For the pastry 5 eggs


150 g sugar 1 sachet vanilla sugar pinch of salt 150 g flour For the filling 1 small tin tangerines, drained weight 175 g 400 ml cream 2 sachets whipping cream thickening agent 2 sachets vanilla sugar 4 tbsp sugar Additionally butter for the baking tray sugar for sprinkling icing sugar for dusting

1

For the sponge, beat the eggs with 5 tablespoons of lukewarm water for about 1 minute until they start to foam. Mix the sugar and vanilla sugar and gradually beat into the eggs in about 4 minutes. Add the salt and mix. Sift the flour, gradually add to the egg cream and gently fold in.

2

Pre-heat the oven to 200 °C (Gas Mark 6). Line a cake tray with baking parchment. Spread the mixture over the tray and bake on the middle shelf for 12–15 minutes. Sprinkle sugar over a kitchen towel, turn the sponge onto the towel, remove the parchment and quickly roll up the sponge using the kitchen towel. Leave to cool.

3

Meanwhile, for the filling, drain the tangerines, if necessary slice the larger fruit in small chunks. Whip the cream, thickening agent, vanilla sugar and sugar until stiff. Carefully unroll the sponge again and spread with the cream. Arrange the tangerines evenly on the cream layer. Roll up the


sponge again with the help of the kitchen towel. Leave the sponge roll to chill for at least 3 hours. Dust with a thick coating of icing sugar before serving.


Chocolate marshmallow torte

Preparation time: approx. 30 minutes (plus approx. 45 minutes baking and approx. 30 minutes chilling time)

Makes 12 slices 6 eggs 120 g sugar


80 g flour 60 g cornflour 1 sachets baking powder 12 chocolate marshmallows 500 g quark 400 ml cream

1

Pre-heat the oven to 180 °C (Gas Mark 4). Whisk the eggs and sugar until they foam slightly. Mix the flour and baking powder, sift and beat into the egg cream. Line a springform tin (26 cm Ă˜) with baking parchment and fill with the mixture. Bake for approx. 45 minutes. Then, remove and turn onto a wire cooling rack. Gently pull away the parchment and leave the base to cool.

2

Separate 6 chocolate marshmallows from the waffle or biscuit base and blend the centres with the quark. Whip the cream until it thickens and combine with the quark.

3

Place the sponge base on a torte platter. Halve the remainder of the chocolate marshmallows and arrange in a circle at the edge of the cake platter. Spoon the quark and cream mixture into the centre and smooth over the surface. Chill the torte until ready to serve.


Chocolate torte

Preparation time: approx. 15 minutes (plus approx. 4 hours chilling time)

Makes 16 slices 200 g fine dark chocolate 500 ml cream 1 tbsp gingerbread spice 3 chocolate sponge bases (ready-made)


cocoa powder for sprinkling

1

Cut or break the chocolate in chunks. Heat the cream. Add the chocolate, briefly melt in the heated cream and blend all the ingredients to a smooth consistency. Leave to cool, then chill for at least 4 hours.

2

Beat the chocolate cream with the gingerbread spice until it thickens. Spread two-thirds of the cream on the lower and middle torte base. Cover the top and sides of the torte with the last third of the cream. Chill until ready to serve. Shortly before serving, sprinkle the torte with a generous dusting of cocoa powder.


German cheese cream cake

Preparation time: approx. 30 minutes (plus approx. 30 minutes cooling and approx. 3 hours chilling time)

Makes 16 slices 500 g full cream quark 7 sheets white gelatine


2 unwaxed lemons 200 ml milk 4 eggs 200 g sugar 2 sachets vanilla sugar 250 ml cream 3 sponge bases (ready-made) 20 g chopped pistachios

1

Press the quark through a sieve and leave to drain. Soak the gelatine in cold water. Drench 1 lemon in boiling water, dry and finely grate the zest. Place the milk and lemon zest in a saucepan and bring to the boil.

2

Separate the eggs, beat the egg yolks, sugar and vanilla sugar until it becomes light and fluffy. Stir in the hot milk and pour the egg yolk cream back into the saucepan. Bring to the boil again, stirring constantly. Drain the gelatine well, stir into the mixture and leave the cream to cool.

3

Squeeze both lemons and stir the juice and quark into the cream. As soon as this mixture begins to solidify, beat half of the egg white until it stiffens and fold into the mixture. Whip the cream until it thickens and fold into the cream.

4

Place a torte ring around the sponge base and spread one third of the cream over the base. Stack the other sponges and a third of the cream in alternate layers on top of each other. Leave the torte in the refrigerator to chill for about 3 hours. Remove the torte ring and sprinkle with the chopped pistachios.


Crunchy strawberry torte

Preparation time: approx. 20 minutes

Makes 12 slices 250 g white chocolate coating 270 ml cream 100 g cornflakes


100 g flaked almonds 750 g strawberries + 12 best strawberries with greenery for decoration 1 sachet whipping cream thickening agent 1 sachet vanilla sugar 70 g white chocolate for decoration

1

Line a springform tin (26 cm Ă˜) with baking parchment. Melt the chocolate coating over a bain-marie with 2 tablespoons of cream and mix with the cornflakes and flaked almonds. Spread the mixture over the springform tin base and gently press flat.

2

Wash and clean the strawberries, pat dry, halve and spread over the chocolate base. Do not remove the stalks from the strawberries, which were reserved as decoration, and gently pat them dry.

3

Whip the remainder of the cream, thickening agent and vanilla sugar until it thickens. Spread the cream over the strawberries and smooth over. Melt the white chocolate over a bain-marie, half dip the strawberries in the chocolate for decoration and arrange on top of the cake. Chill until ready to serve.


Ice cream meringue torte with rum

Preparation time: approx. 20 minutes (plus approx. 4 hours freezing time)

Makes 16 slices 1.25 l cream 5 sachets whipping cream thickening agent 200 g meringue


300 g fine dark chocolate 200 g croquant rum, to taste

1 2 3

Whip the cream with the thickening agent until it thickens. Crumble the meringue and roughly grate the chocolate. Stir the crumbled meringue, grated chocolate and croquant into the cream mixture. Flavour with rum, to taste.

Fill the mixture into a springform tin (26 cm Ă˜) lined with aluminium foil and freeze for at least 4 hours. Decorate as preferred with cream scrolls or meringue.


Coffee torte

Preparation time: approx. 25 minutes (plus approx. 3 hours chilling time)

Makes 16 slices 300 g sponge fingers 125 g softened butter 6 sheets white gelatine 100 ml coffee


500 g ricotta 250 g quark 100 g sugar 1 sachet vanilla sugar 250 ml double or whipping cream 75 g large chocolate flakes butter for the baking form

1

Slice 200 g sponge fingers into 5 cm long pieces. Crumble the remainder of the sponge fingers and knead to a solid mixture with the butter. Place in a greased springform tin (26 cm Ă˜) and press to form a base. Tightly pack the sponge finger pieces – with the rounded edges facing upwards – around the edge of the springform tin.

2

For the coffee cream, soak the gelatine as per the packet instructions. Blend the coffee with the ricotta, quark, sugar and vanilla sugar. Drain the gelatine, dissolve in slightly warm water and first combine with a little of the ricotta mixture. Stir into the remainder of the ricotta mass. Whip the cream until it thickens and fold into the mixture.

3 4

Fill the springform tin with the cream, the sponge fingers should remain in their upright position. Chill the torte for about 3 hours. To garnish, scatter large chocolate flakes over the top of the torte.


Bilberry ice cream torte

Preparation time: approx. 20 minutes (plus approx. 1 hour freezing time)

Makes 16 slices 200 g dark chocolate 50 g cornflakes 500 g bilberries


2 tbsp icing sugar 1.5 kg vanilla ice cream

1

Line a springform tin (24 cm Ø) with baking parchment. Melt the chocolate over a steaming bain-marie, stirring occasionally, and remove from the bain-marie.

2 3

Stir the cornflakes into the chocolate mass and spread evenly over the springform tin base, gently press down and leave to cool.

Sort the bilberries, wash and leave to drain. Purée slightly more than half the fruit with the icing sugar. Beat the ice cream with a hand mixer until it becomes creamy. Spread half the vanilla ice cream over the chocolate base. Cover with half of the bilberry purée.

4

Blend the remainder of the ice cream and bilberry purée and spread over the tort. Finally, scatter over the remaining bilberries, cover the tort with cling film and place in the freezer compartment for about 1 hour. Serve instantly.


Cream cheese torte

Preparation time: approx. 25 minutes (plus approx. 30 minutes chilling time)

Makes 12 slices 100 g butter 200 g sponge fingers


1 sachet jelly 1 unwaxed lemon 250 g cream cheese 6 tbsp sugar juice of ½ unwaxed lemon 400 ml cream 2 sachets vanilla sugar 2 sachets whipping cream thickening agent

1

Melt the butter in a saucepan and remove from the heat. Place the sponge biscuits in a freezer bag. Use a rolling pin to crumble them. Add the crumbled sponge to the melted butter and knead. Place a cake ring (26 cm Ă˜) on a torte platter. Sprinkle two-thirds of the crumbled sponge mixture over the base of the platter and press down firmly.

2

For the cream, stir the jelly mixture in a saucepan with 175 ml cold water and leave to soak for 10 minutes. Gently heat, yet without boiling the jelly. Leave the mixture to cool slightly. Stir in the cream cheese, sugar and lemon juice. Blend 2 tablespoons of cream cheese with the jelly, then add this to the rest of the cheese and blend with the whisk.

3

Whip the cream, vanilla sugar and thickening agent until it thickens. Fold the whipped cream into the cream cheese mixture. Cover the crumble base with the cream cheese cream and smooth over the surface. Sprinkle with the remainder of the crumbled sponge. Leave in the refrigerator for at least 30 minutes before serving.


Bilberry torte with white chocolate

Preparation time: approx. 30 minutes (plus approx. 3 hours chilling time)

Makes 12 slices For the biscuit base 150 g butter biscuits 60 g white chocolate coating


20 g butter For the filling 8 sheets gelatine 500 g bilberries 80 g sugar 2 sachets vanilla sugar 1 unwaxed lemon 500 g low-fat quark 250 ml cream Additionally butter for the base

1

Prepare a torte form (26 cm Ă˜) and place on a platter, then thinly coat the platter with butter. For the torte base, use the rolling pin to crush the biscuits. Melt the chocolate coating and butter. Combine with the crushed biscuits and cover the base of the torte platter.

2

For the filling, soak the gelatine as per the packet instructions in cold water. Wash and towel dry the bilberries. Set aside a generous handful of fruit. PurĂŠe the remainder of the bilberries with sugar and vanilla sugar. Wash the lemon, dry and grate the zest and squeeze the juice. Blend the quark, bilberry purĂŠe, lemon zest and juice.

3

Place the soaked gelatine in a saucepan and heat gently until it dissolves. Stir in 3 tablespoons of the quark mixture, then add this to the remainder of the quark. Leave to cool. Whip the cream until it thickens and stir into the mixture. Spread the quark and cream mass over the biscuit base, smooth over the surface and chill for at least 3 hours. Serve with a garnish of the reserved bilberries.


Tangerine cream sponge

Preparation time: approx. 15 minutes (plus approx. 4 hours chilling time)

Makes 12 slices 2 plain sponge bases (ready-made) 1 tin tangerines 500 g full cream quark


120 g sugar 1 sachet vanilla sugar 1 tbsp lemon juice 6 sheets gelatine 400 ml cream icing sugar for dusting

1

Place a torte base on a platter and surround with a torte ring. Place the tangerines in a sieve and leave to drain. Blend the quark with the sugar, vanilla sugar and lemon juice to a smooth mass.

2

Soak the gelatine as per the packet instructions. Place the soaked gelatine in a saucepan and heat until it becomes runny. Then, stir in 3 tablespoons of quark and add this mixture to the remainder of the quark mass.

3

Whip the cream until it thickens and stir into the quark mass together with the tangerines. Spread half of this mixture over the torte base. Place the second base on top and cover with the remainder of the quark. Cover and chill for at least 4 hours. Remove the torte ring before serving and coat the torte with a generous dusting of icing sugar.


Simply delicious


Lombardy apricot tart

Preparation time: approx. 20 minutes (plus approx. 30 minutes cooling and approx. 30 minutes baking time)

Makes 20 slices 250 g flour 125 g butter


100 g sugar 1 sachet vanilla sugar 1 egg pinch of salt 250 g apricot jam 2 tbsp apricot schnapps 1 egg yolk and 2 tbsp milk for glazing butter for the baking form flour for the work surface

1 2

Quickly knead the flour, butter, sugar, vanilla sugar, egg and salt. Wrap in foil and chill for approx. 30 minutes.

3

Mix the egg yolk and milk and brush the latticework pastry with the egg glaze. Bake for approx. 30 minutes.

Pre-heat the oven to 220 °C (Gas Mark 7) and grease a springform tin (26 cm Ă˜). Fill the springform tin with two thirds of the pastry dough and shape thin rolls with the remainder. Blend the jam with the schnapps and coat the pastry base. Place the rolls of pastry dough in a criss-cross pattern on top and press down firmly at the edges.


Green almond cake with pistachios

Preparation time: approx. 30 minutes (plus approx. 1 hour baking and approx. 1 hour cooling time)

Makes 15 slices For the pastry 120 g ground almonds


100 g ground pistachios 1 vanilla pod grated zest of 1 unwaxed lemon 250 g softened butter 250 g sugar 4 eggs 40 g flour butter for the baking form For the pistachio crust juice and grated zest of 1 unwaxed lemon 50 g icing sugar 60 g chopped pistachios

1

Pre-heat the oven to 150 °C (Gas Mark 2), and grease a loaf form (30 cm long) with butter. Mix the ground almonds and ground pistachio nuts. Score the vanilla pod and remove the seeds. Stir the vanilla essence and lemon zest into the nut mixture.

2

Beat the butter and sugar until light and fluffy and gradually beat in the eggs. Stir into the nut mixture, sift over the flour and gently fold into the mixture. Fill the loaf form with the mixture, smooth over the top and bake for about 1 hour. Use a wooden skewer to test that the cake is done. Leave to cool in the cake form, then turn out.

3

For the pistachio crust, blend the lemon juice and sugar and bring to the boil, stirring constantly. Then, add the lemon zest and pistachio nuts and sprinkle generously over the top of the cake.


Express fatless sponge

Preparation time: approx. 20 minutes (plus approx. 1 hour baking time)

Makes 10 slices 1 vanilla pod 4 eggs salt


250 g sugar 60 g flour 60 g cornflour 1 heaped tsp baking powder Butter and flour for the baking form icing sugar for dusting

1

Pre-heat the oven to 160 °C (Gas Mark 2.5), grease a loaf form (20 cm long) with butter and dust with flour. Score the vanilla pod and remove the seeds. Separate the eggs.

2

Beat the egg whites with a pinch of salt until they stiffen and leave to chill. Beat the egg yolks and sugar to a pale yellow frothy mass, then add the vanilla essence. Mix the flour and cornflour and stir into the egg yolk cream.

3

Gently fold the beaten egg white in two portions into the dough mixture, fill the loaf form with the mixture and smooth over the surface. Bake the cake for approx. 1 hour. Leave to cool fully, and dust with icing sugar before serving.


Lemon and poppy seed cake

Preparation time: approx. 20 minutes (plus approx. 40 minutes baking time)

Makes 10 slices 3 eggs 170 g sugar salt


150 g butter 160 g flour 1 heaped tsp baking powder 50 g poppy seeds juice and grated zest of 3 unwaxed lemons 200 g icing sugar butter and flour for the baking form

1

Pre-heat the oven to 180 °C (Gas Mark 4), grease a loaf form (20 cm long) with butter and dust with flour. Beat the eggs, sugar and a pinch of salt until they start to foam. Melt the butter in a saucepan.

2

Mix the flour and baking powder, add to the egg mixture with the poppy seeds and fold in. Pour in the melted butter, then stir in the very finely grated lemon zest and juice of 2 lemons.

3

Fill the loaf form with the mixture and bake for about 40 minutes, then leave to cool. For the icing glaze, blend the icing sugar and remaining lemon juice and the rest of the finely grated lemon zest to a smooth consistency and drizzle over the cooled cake.


Amarena cherry cake

Preparation time: approx. 20 minutes (plus approx. 40 minutes baking time)

Makes 10 slices approx. 5 cm ginger root 150 g butter 4 eggs


salt 150 g sugar 2 sachets vanilla sugar 150 g flour 1 sachet baking powder 200 g Amarena cherries 2 tbsp kirsch flour for dusting butter and flour for the baking form

1

Pre-heat the oven to 180 °C (Gas Mark 4), grease a loaf form (20 cm long) with butter and dust with flour. Peel the ginger root and chop very finely. Melt the butter. Separate the eggs.

2

Beat the egg whites with a pinch of salt until they stiffen and leave to chill. Beat the egg yolks, sugar and vanilla sugar to a frothy mass. Mix the flour and baking powder and sift over the egg yolk cream.

3

Stir the butter into the mixture. Sprinkle the Amarena cherries with flour and add to the mixture with the ginger. Stir in the beaten egg whites in two portions, fill the form with the mixture, smooth over the surface and bake for approx. 40 minutes. Pierce tiny holes in the slightly cooled cake using a wooden skewer and drench the cake with kirsch.


Hazelnut and chestnut cake

Preparation time: approx. 20 minutes (plus approx. 1 hour baking time)

Makes 12 slices 100 g dark chocolate 50 g flour 2 flat tsp baking powder


150 g softened butter 125 g sugar 1 sachet vanilla sugar salt 4 eggs 200 g ground hazelnuts 150 g chestnut purée, sweetened (from a tin) butter for the baking form icing sugar for dusting

1

Grate the chocolate. Mix and sift the flour and baking powder. Beat the butter until light and fluffy. Add the sugar, vanilla sugar and a pinch of salt and fold into the mixture. Beat in the eggs one at a time. Spoon in the sifted flour and fold into the egg mixture. Stir in the hazelnuts and chestnut purée. Stir in the chocolate flakes.

2

Pre-heat the oven to 160 °C (Gas Mark 2.5). Grease a springform tin (26 cm Ø). Fill the springform tin with the mixture and bake on the middle shelf for 45–60 minutes. Leave to cool. Serve with a dusting of icing sugar.


Egg white cake

Preparation time: approx. 15 minutes (plus approx. 50 minutes baking time)

Makes 12 slices 200 g butter 8 egg whites 350 g sugar 200 g flour


½ bottle bitter almond flavouring butter for the baking form

1 2

Pre-heat the oven to 175 °C (Gas Mark 3.5). Melt the butter over a medium heat, then leave to cool.

Beat the egg whites in a large bowl or tall-sided container until they become very stiff. Transfer to a mixing bowl and gradually beat in the sugar.

3

With a balloon whisk, gradually beat the flour into the beaten egg whites. Finally, stir in the cooled, but still runny butter and bitter almond flavouring.

4

Grease a loaf form (30 cm long), fill with the mixture and smooth over the surface. Bake the cake on the middle shelf for approx. 50 minutes.


Cream liqueur cake with marzipan

Preparation time: approx. 20 minutes (plus approx. 50 minutes baking time)

Makes 12 slices 5 eggs 190 g butter 70 g almond paste


200 ml cream liqueur (e.g. Baileys) 225 g sugar pinch of salt 225 g flour butter and breadcrumbs for the baking form icing sugar for dusting

1

Pre-heat the oven to 225 °C (Gas Mark 7). Grease a Gugelhupf form and sprinkle with breadcrumbs. Separate the eggs and whisk the egg whites until they stiffen. Leave to chill until ready to use.

2

Melt the butter in a saucepan and leave to cool slightly. Beat the egg yolks with the almond paste, Baileys liqueur, sugar and salt to a creamy consistency. Beat in the flour, then stir in the runny butter. Add the beaten egg whites to the mixture and fold in.

3

Fill the Gugelhupf form with the mixture and bake on the middle shelf for about 10 minutes. Reduce the oven temperature to 175 °C (Gas Mark 3.5) and bake the cake for another 40 minutes. Leave the cake to cool on a wire cooling rack. Dust with icing sugar and serve.


Almond and amaretti cake

Preparation time: approx. 25 minutes (plus approx. 50 minutes baking time)

Makes 12 slices 5 eggs 190 g butter 225 g sugar


pinch of salt 225 g flour 50 g amaretti biscuits 50 g ground almonds 5 tbsp amaretto butter and breadcrumbs for the baking form

1

Pre-heat the oven to 225 °C (Gas Mark 7). Grease a Gugelhupf form and sprinkle with breadcrumbs. Separate the eggs and whisk the egg whites until they stiffen. Leave to chill until ready to use. Melt the butter in a saucepan and leave to cool slightly. Beat the egg yolks, sugar and salt until they become creamy. Beat in the flour, then stir in the runny butter. Add the beaten egg whites to the mixture and fold in.

2

Transfer one-third of the mixture to the Gugelhupf form. Use a rolling pin to crush the amaretti biscuits. Mix with the ground almonds and blend the second third of the cake mixture with the amaretto. Fill the form with the amaretto mass and cover with the remaining third of the cake mixture. Use a fork to run through the mixture once from the top to the bottom layer.

3

Bake the cake on the middle shelf for about 10 minutes. Reduce the oven temperature to 175 °C (Gas Mark 3.5) and bake for a further 40 minutes. Turn the cake onto a wire rack and leave to cool.


Spice cake

Preparation time: approx. 25 minutes (plus approx. 50 minutes baking time)

Makes 12 slices 5 eggs 190 g butter 1 sachet saffron threads 1 vanilla pod


225 g sugar grated zest of 1 unwaxed orange pinch of salt 225 g flour pinch each of ground cardamom, cinnamon, cloves and ginger butter for the baking form icing sugar for dusting

1

Pre-heat the oven to 225 °C (Gas Mark 7). Grease a Gugelhupf form. Separate the eggs and whisk the egg whites until they stiffen. Leave to chill until they are ready to use.

2

Melt the butter in a saucepan and leave to cool slightly. Soak the saffron threads in a teaspoon of water. Score the vanilla pod lengthways and remove the seeds. Beat the egg yolks, sugar, vanilla essence, saffron, grated orange zest and salt to a creamy consistency. Mix the flour and spices, stir into the egg yolk mixture and next stir in the runny butter. Add the beaten egg whites to the mixture and fold in.

3

Fill the cake form with the mixture and bake on the middle shelf for about 10 minutes. Reduce the oven temperature to 175 °C (Gas Mark 3.5) and bake the cake for another 40 minutes. Turn the cake onto a wire cooling rack and leave to cool. Serve with a sprinkling of icing sugar.


Lime Gugelhupf

Preparation time: approx. 25 minutes (plus approx. 50 minutes baking time)

Makes 12 slices For the pastry 5 eggs 190 g butter


225 g sugar 2 tbsp grated zest of unwaxed limes pinch of salt 225 g flour 150 g traditional soured cream For the icing 200 g icing sugar 4 tbsp lime juice Additionally butter and breadcrumbs for the baking form a few lime zest shavings

1

Pre-heat the oven to 225 °C (Gas Mark 7). Grease a Gugelhupf form and sprinkle with breadcrumbs. Separate the eggs and whisk the egg whites until they stiffen. Leave to chill until ready to use.

2

Melt the butter in a saucepan and leave to cool slightly. Beat the egg yolks, sugar and lime zest with the salt to a creamy consistency. Beat in the flour, then stir in the runny butter and finally the traditional soured cream. Add the beaten egg whites to the mixture and fold in.

3

Fill the Gugelhupf form with the mixture and bake on the middle shelf for about 10 minutes. Reduce the oven temperature to 175 °C (Gas Mark 3.5) and bake the cake for another 40 minutes. Turn the cake onto a wire cooling rack and leave to cool.

4

For the icing, blend the icing sugar and lime juice. Coat the cake with the icing glaze and sprinkle with lime zest.


Torta alla mandorla

Preparation time: approx. 20 minutes (plus approx. 55 minutes baking time)

Makes 16 slices 6 eggs pinch of salt 250 g icing sugar


1 sachet vanilla sugar juice and grated zest of 1 unwaxed lemon 1 tsp ground cinnamon ½ tsp baking powder 250 g ground almonds icing sugar for dusting

1

Separate the eggs. Beat the egg yolks, salt and icing sugar until frothy. Add the vanilla sugar, lemon zest, cinnamon, baking powder and almonds.

2

Pre-heat the oven to 175 °C (Gas Mark 3.5, fan oven 155 °C). Beat the egg whites with a few drops of lemon juice until they stiffen, and stir into the almond cream.

3

Line the base of a springform tin (26 cm Ø) with baking parchment and fill with the mixture. Bake the cake for approx. 55 minutes.


Torta della nocciola

Preparation time: approx. 20 minutes (plus approx. 40 minutes baking time)

Makes 16 slices 300 g roast, ground hazelnuts 75 g cocoa powder 5 eggs


200 g sugar 100 g butter pinch of salt icing sugar and cocoa for dusting butter for the baking form

1 2 3 4

Pre-heat the oven to 175 °C (Gas Mark 3.5). Grease a springform tin (26 cm Ă˜). Mix the hazelnuts and cocoa powder. Separate the eggs. Beat the egg yolks with 125 g sugar until they become frothy. Melt the butter, leave to cool slightly and beat into egg and sugar mixture.

Whisk the egg whites and salt until they stiffen, add the remainder of the sugar to make a firm meringue mass. Fold the cocoa and nut mixture into the egg yolk cream. Then stir in the egg white mixture.

5

Fill the springform tin with the mixture and bake the cake for about 40 minutes. Leave to cool fully, then gently release from the form and dust with icing sugar and cocoa.


Chocolate cake with almonds

Preparation time: approx. 20 minutes (plus approx. 40 minutes baking time)

Makes 16 slices 200 g chocolate (70 % cocoa content) 200 g butter 200 g sugar


200 g ground almonds ½ sachet baking powder 1 sachet vanilla sugar pinch of salt 4 eggs 3 tbsp flour, if required icing sugar for dusting

1 2 3

Roughly chop or break the chocolate into pieces and melt with the butter over a steaming bain-marie, then leave to cool slightly.

4

To garnish, cut strips of paper about 1.5 cm wide and place on top of the cake. Dust with icing sugar and carefully remove the paper strips.

Gradually stir the remaining ingredients into the choco-butter mixture. When the consistency is very runny, stir in 3 tablespoons of flour.

Pre-heat the oven to 160 °C (Gas Mark 2.5). Line a springform tin (26 cm Ă˜) with baking parchment. Fill the springform tin with the chocolate mixture and bake in the oven for about 40 minutes.


Semolina shake ‘n’ bake cake

Preparation time: approx. 15 minutes (plus approx. 45 minutes baking time)

Makes 16 slices 250 ml milk 2 eggs 250 g sugar


1 sachet vanilla sugar 100 g flour 1 sachet baking powder 1 tsp cocoa powder pinch of salt 100 g semolina 250 g ground hazelnuts icing sugar butter for the baking form

1 2 3

Pre-heat the oven to 180 °C (Gas Mark 4, fan oven 160 °C). Put the milk and eggs in a container with a lid and shake well. Place the sugar, vanilla sugar, flour, baking powder, cocoa, salt, semolina and hazelnuts in a second lidded container and also shake!

Add the milk and egg mixture to the dry and shaken ingredients and mix all the ingredients together. Transfer the mixture to a greased springform tin (26 cm Ă˜) and bake for about 45 minutes. Dust the cooled cake with icing sugar.


Flourless chocolate cake

Preparation time: approx. 25 minutes (plus approx. 1 hour baking time)

Makes 12 slices 250 g fine dark chocolate (70 % cocoa content) 350 g butter 4 eggs pinch of salt


220 g icing sugar 150 g ground hazelnuts 150 g ground walnuts 3 tbsp rum, as desired butter for the baking form

1

Grease a springform tin (26 cm Ă˜). Pre-heat the oven to 160 °C (Gas Mark 2.5). Break the chocolate into pieces and melt with the butter. Leave to cool slightly.

2

Separate the eggs. Whisk the egg whites and salt until they stiffen. Chill in the refrigerator until they are ready to use. Beat the egg yolks and icing sugar until they turn pale yellow and have a thick and creamy consistency. Gently add the warm chocolate and butter mixture while continually whisking.

3

Add the ground nuts to the egg yolk cream and fold in with a wooden spoon. Add one-third of the beaten egg whites and fold in. Then, fold in the remaining egg whites. Transfer the mass to the springform tin, smooth over the surface and bake on the middle shelf for about 1 hour. After 10 minutes reduce the oven temperature to 150 °C (Gas Mark 2).

4

Remove the cake from the oven and leave to cool fully in the cake form. Release from the form and place on a cake platter. Finally, drizzle the cake with rum, to taste.


Macadamia and coconut cake

Preparation time: approx. 30 minutes (plus approx. 40 minutes baking time)

Makes 12 slices 200 g macadamia nuts 40 g flour ½ sachet baking powder


salt 6 eggs 160 g sugar zest of 2 unwaxed limes 50 g coconut flakes 125 g icing sugar 2 tbsp lime juice butter for the baking form

1

Grease a springform tin (26 cm Ă˜). Pre-heat the oven to 180 °C (Gas Mark 4). Add the macadamia nuts, flour, baking powder and a pinch of salt to the mixer or food professor and mill. Separate the eggs.

2

Whisk the egg whites and a pinch of salt until they stiffen and leave to chill. Beat the egg yolks and sugar for about 4 minutes to make a pale yellow cream. Stir half of the lime zest and coconut flakes into the egg yolk cream and combine everything with the nut and flour mixture. Fold in the beaten egg whites in two portions.

3

Fill the springform tin with the mixture, smooth over the surface and bake for about 40 minutes. Leave the cake to cool in the cake form for about 10 minutes, then release from the form and arrange on a cake platter.

4

For the glaze, blend the icing sugar and lime juice with the remaining lime zest and drizzle decoratively over the cake while still warm.


Fine tartlets


Blueberry muffins

Preparation time: approx. 20 minutes (plus approx. 20 minutes baking time)

Makes 12 150 g blueberries 1 vanilla pod 2 eggs


100 g sugar pinch of salt 60 ml sunflower oil 80 ml vanilla yoghurt 100 g flour 1 sachet baking powder 50 g cornflour 40 g ground almonds 40 g chopped almonds 12 muffin cases icing sugar for dusting

1

Line a muffin tray with paper muffin cases. Pre-heat the oven to 180 °C (Gas Mark 4). Wash the blueberries in a sieve and leave to drain. Pat dry and sort the fruit. Score the vanilla pod lengthways and remove the seeds.

2

Whisk the eggs, sugar and salt until they become frothy. Gradually stir in the oil and yoghurt. Add the vanilla essence. Mix the flour and baking powder with the cornflour and sift over the egg mixture. Add the ground almonds and combine all the ingredients quickly using a wooden spoon. Finally, add the blueberries to the mixture.

3

Fill the muffin cases with the mixture. Scatter with the chopped almonds. Bake the muffins on the middle shelf for about 20 minutes. Remove the finished muffins from the oven and leave to cool for 5 minutes. Then remove from the muffin tray and leave to cool fully on a wire cooling rack. Dust with icing sugar, as desired, before serving.


Pistachio cupcakes

Preparation time: approx. 25 minutes (plus approx. 20 minutes baking and approx. 30 minutes cooling time)

Makes 12 For the pastry 50 g softened butter 140 g sugar, pinch of salt


1 sachet vanilla sugar 2 eggs, 200 g flour 1 sachet baking powder 150 ml milk 50 g ground pistachios For the frosting 120 g icing sugar 75 g butter 175 g double cream cheese pinch each of salt, ground cardamom and chilli 1 tsp cocoa powder Additionally butter and flour for the muffin tray chopped pistachios for garnish

1

Grease a muffin tray and dust with flour. Pre-heat the oven to 180 °C (Gas Mark 4). Beat the butter, sugar, salt and vanilla sugar until light and fluffy. Gradually add the eggs and fold in. Mix the flour and baking powder and sift over the egg cream. Add milk and sprinkle in the pistachio nuts. Stir all the ingredients with a wooden spoon.

2

Fill the muffin tray with the mixture. Bake on the middle shelf for approx. 20 minutes. Remove the ready-baked cupcakes from the oven. Leave to cool in the tray for 5 minutes, then remove from the muffin tray and leave to cool fully on a wire cooling rack.

3

For the glaze frosting, place the icing sugar and butter with the double cream cheese and salt in a bowl. Use the hand mixer to beat the ingredients to a creamy consistency. Stir in the cardamom, chilli powder and cocoa powder. Chill the cream for about 30 minutes, then spread on top of


the cupcakes. Chill until ready to serve. Garnish with a generous sprinkling of pistachios.


Almond mini cakes

Preparation time: approx. 20 minutes (plus approx. 20 minutes baking time)

Makes 12 1 unwaxed lemon 6 eggs 250 g icing sugar 1 sachet vanilla sugar 1 tsp ground cinnamon ½ sachet baking powder 50 g cornflour 250 g ground almonds butter and sugar for the muffin tray


icing sugar for dusting

1

Pre-heat the oven to 175 °C (Gas Mark 3.5). Grease a muffin tray and sprinkle with sugar. Drench the lemon in boiling water and pat dry. Grate the zest and squeeze the fruit.

2

Separate the eggs. Beat the egg yolks and icing sugar until pale yellow and creamy. Whisk the egg whites with a few drops of lemon juice and the vanilla sugar until they stiffen. Mix together the ground cinnamon, baking powder, a little lemon zest, cornflour and ground almonds. Add the dry ingredients to the egg yolk cream. Add the beaten egg whites. Gently, and quickly fold in the egg whites.

3

Fill the muffin tray with the mixture, smooth over the tops of the mini cakes and bake on the middle shelf for approx. 20 minutes. Remove the cakes from the oven, leave to cool in the muffin tray for 5 minutes, then leave to cool fully on a wire rack. Dust with icing sugar before serving.


Elephant ears (palmiers)

Preparation time: approx. 10 minutes (plus approx. 30 minutes cooling and approx. 10 minutes baking time)

Makes 60 300 g puff pastry (frozen) 80 g vanilla sugar


flour for the work surface and cake board

1

Place the puff pastry sheets next to each other on a floured work surface and defrost as per the packet instructions. Then roll out the sheets, slightly offset to make a rectangle measuring about 16 x 30 cm. Brush the pastry with a little water and sprinkle with vanilla sugar.

2

Roll up the pastry from the two longer sides towards the middle. Place the pastry roll on a wooden board dusted with flour and chill in the refrigerator for about 30 minutes.

3

Pre-heat the oven to 225 °C (Gas Mark 7). Line a baking tray with parchment and sprinkle with water. Cut the puff pastry roll in slices about 0.5 cm thick. Place the slices next to each other on the tray and bake until golden brown on the middle shelf for approx. 10 minutes.


Baked apples in puff pastry

Preparation time: approx. 20 minutes (plus approx. 25 minutes baking time)

Makes 6 6 sheets of puff pastry (frozen) 6 medium size apples 60 g chopped hazelnuts 60 g ground hazelnuts 300 g almond paste 3 egg yolks and 4 tbsp cream for glazing flour for the work surface Place the puff pastry sheets next to each other on a floured work


1 2

surface and defrost as per the packet instructions. Pre-heat the oven to 180 °C (Gas Mark 4). Line a baking tray with parchment.

Wash and peel the apples. Remove the cores and centre with an apple corer. Knead the chopped and ground hazelnuts with the almond paste in a bowl. Fill the apples with the mixture.

3

Roll out each sheet of puff pastry quadratically with a floured rolling pin. Place one apple in the middle of each sheet and fold the pastry around the apple. Press lightly together at the top and place the apples on the baking tray.

4

For the glaze, whisk the egg yolks and cream with a fork. Using a pastry brush, coat the pastry and the apple with the egg yolk and cream mixture. Bake on the middle shelf for approx. 25 minutes until the puff pastry turns an appetising golden brown.


Pear turnovers

Preparation time: approx. 30 minutes (plus approx. 30 minutes draining, approx. 10 minutes simmering and approx. 20 minutes baking time)

Makes 15 For the pastry 150 g quark (20 % fat) 6 tbsp sunflower oil


5 tbsp milk 50 g sugar 2 sachets vanilla sugar 300 g flour 2 tsp baking powder For the filling 500 g pears 2 tbsp lemon juice 60 g sugar essence of 1 vanilla pod 50 g flaked almonds Additionally 100 g icing sugar 2 tbsp lemon juice flour for the work surface

1

For the pastry, drain the quark in a sieve for approx. 30 minutes, then blend with the oil, milk, sugar and vanilla sugar. Mix the flour and baking powder, sift over the quark mass and fold into the mixture. Knead the ingredients to a smooth dough.

2

For the filling, wash and peel the pears, slice in quarters and remove the cores. Slice the fruit. Simmer for approx. 10 minutes with the lemon juice, sugar, vanilla essence and seeds in a saucepan over a medium heat, stirring constantly. Then, leave to cool. Stir in the flaked almonds.

3

Pre-heat the oven to 200 °C (Gas Mark 6). Line the baking tray with parchment. Roll out the pastry on a floured work surface until it is about 3 mm thick. Cut out about 10 cm Ă˜ circles. Spread the pear filling over the


circles, yet without covering the edges. Fold the pastry circles together and firmly press down the edges with a fork.

4

Place the pastry parcels on the baking tray and bake on the middle shelf for approx. 20 minutes, until the turnovers become golden brown. Leave to cool fully. For the glaze, blend the icing sugar and lemon juice and brush over the pear turnovers.


Cream puffs

Preparation time: approx. 30 minutes (plus approx. 20 minutes baking and approx. 20 minutes cooling time)

Makes 12 60 g butter pinch of salt 150 g flour (type 405)


3–4 eggs 500 g strawberries 500 ml cream 2 tbsp icing sugar icing sugar for dusting

1

For the pastry, bring 250 ml water to the boil with the butter and salt. Sift the flour into a bowl. Remove from the heat and add the flour in one go. Return to the heat and stir over a medium heat until a smooth dough mass forms. Continue stirring for about another minute over full heat until a thin white layer forms on the base of the saucepan. Place the dough in a mixing bowl and gradually beat in as much egg until the dough drops from a spoon. Then, leave to cool.

2

Pre-heat the oven to 200 °C (Gas Mark 6). Line a baking tray with parchment. Fill a piping bag with star-shaped nozzle with the dough and pipe onto the tray, leaving as large a gap as possible to create 12 rosette shapes about the size of tennis balls. Bake the pastry puffs on the middle shelf for approx. 20 minutes. Slice them horizontally while still warm. Leave to cool fully.

3

For the filling, wash and pat dry the strawberries, clean and slice. Arrange the fruit on the bottom halves of the pastry cases. Whip the cream and icing sugar until it thickens and spread over the strawberries. Cover with the pastry lid and serve with a dusting of icing sugar.


Egg liqueur muffins

Preparation time: approx. 30 minutes (plus approx. 25 minutes baking and approx. 30 minutes chilling time)

Makes 12 For the pastry 5 eggs


190 g butter 225 g sugar 6 cl egg liqueur pinch of salt 225 g flour For the filling 3 cl egg liqueur 200 ml cream 1 sachet vanilla sugar Additionally butter and breadcrumbs for the muffin tray

1

Pre-heat the oven to 175 °C (Gas Mark 3.5). Grease a muffin tray and sprinkle with breadcrumbs. Separate the eggs and whisk the egg whites until they stiffen. Leave to chill until they are ready to use.

2

Melt the butter in a saucepan and leave to cool slightly. Beat the egg yolks, sugar, egg liqueur and salt to a creamy consistency. Stir in the flour, then the runny butter. Add the beaten egg whites and fold into the cream.

3 4

Fill the muffin tray with the mixture and bake on the middle shelf for approx. 25 minutes. Leave to cool on a wire rack.

For the filling, blend the egg liqueur and cream and whip until it thickens. Gently sprinkle in the vanilla sugar at the same time. Cut the tops off the muffins and fill the centres with the liqueur cream.


Rum and red wine muffins

Preparation time: approx. 30 minutes (plus approx. 30 minutes baking time)

Makes 12 5 eggs 190 g butter 225 g sugar


pinch of salt 100 g dark chocolate coating (70 % cocoa content) 225 g flour 50 g ground hazelnuts 100 ml red wine 12 rum truffles (ready-made) butter and breadcrumbs for the muffin tray

1

Pre-heat the oven to 175 °C (Gas Mark 3.5). Grease a muffin tray and sprinkle with breadcrumbs. Separate the eggs and whisk the egg whites until they stiffen. Leave to chill until they are ready to use.

2

Melt the butter in a saucepan and leave to cool slightly. Beat the egg yolks, sugar and salt to a creamy consistency. Finely grate the chocolate and stir into the egg yolk cream with the flour and ground hazelnuts. Then stir in the runny butter and red wine. Add the beaten egg whites and fold into the cream.

3

Fill the muffin tray with the mixture and press a rum truffle into each of the muffins. Bake on the middle shelf for approx. 30 minutes. The muffins are best served when still warm.


Lemon and whisky muffins

Preparation time: approx. 20 minutes (plus approx. 2 hours marinating and approx. 25 minutes baking time)

Makes 12 1 large unwaxed lemon 125 ml whisky


5 eggs 190 g butter 225 g sugar pinch of salt 225 g flour 80 g sultanas butter and breadcrumbs for the muffin tray

1

Wash and dry the lemon and finely grate the zest. Mix with the whisky and marinate for at least 2 hours. Then, take the lemon zest out of the whisky.

2

Pre-heat the oven to 175 °C (Gas Mark 3.5). Grease a muffin tray and sprinkle with breadcrumbs. Separate the eggs and whisk the egg whites until they stiffen. Leave to chill until they are ready to use.

3

Melt the butter in a saucepan and leave to cool slightly. Beat the egg yolks, sugar and salt to a creamy consistency. Stir in the flour, then the runny butter, whisky and sultanas. Add the beaten egg whites and fold into the other ingredients.

4

Fill the muffin tray with the mixture and bake on the middle shelf for approx. 25 minutes. Leave the muffins to cool.


Walnut tartlets

Preparation time: approx. 30 minutes (plus approx. 30 minutes chilling and approx. 40 minutes baking time)

Makes 10 For the pastry 125 g chilled butter


250 g flour 50 g ground walnuts 70 g sugar 1 egg pinch of salt For the filling 40 g butter 5 eggs 120 ml maple syrup 300 g walnut halves Additionally butter for the tartlet forms flour for the work surface beans for blind baking 150 g apricot jam for coating

1

Quickly knead together all the pastry ingredients. Roll into a ball, wrap in foil and chill for 30 minutes. Grease 10 tartlet forms (7 cm Ă˜) with butter and pre-heat in the oven at 180 °C (Gas Mark 4).

2

Roll out the pastry on a floured work surface. Line the tartlet forms with the pastry and prick the base several times with a fork. Cover with baking parchment and weigh down with baking beans. Bake blind on the middle shelf for approx. 7 minutes. Remove the tartlets and take away the parchment and baking beans. Leave to cool.

3

For the filling, melt the butter. Blend the eggs with maple syrup and add the butter. Fill the tartlet bases with the cream and scatter over the walnuts. Bake on the middle shelf for approx. 30 minutes.


4

Heat the apricot jam, blend until it is smooth and coat the tartlets while they are still hot. Leave to cool slightly and serve.


Mini cheesecakes in a filo pastry nest

Preparation time: approx. 30 minutes (plus approx. 30 minutes baking and approx. 30 minutes cooling time)

Makes 12 150 g filo pastry 100 g butter


2 eggs pinch of salt 100 g sugar 1 sachet vanilla sugar 1 tsp grated zest of 1 unwaxed lemon 200 g mascarpone 150 g low-fat quark 200 g fresh berries of your choice 1 sachet clear cake glaze butter for the muffin tray

1

Pre-heat the oven to 180 °C (Gas Mark 4). Grease a muffin tray with butter. Cut the pastry sheets into 36 equal-size squares (approx. 12 x 12 cm). Melt the butter, brush over the pastry sheets and arrange 3 filo pastry sheets in each of the muffin cases.

2

Separate the eggs. Whisk with the salt, until they stiffen and then chill. Beat the egg yolks, sugar and vanilla sugar until pale yellow and creamy. Stir in the lemon zest, mascarpone and quark. Fold in the beaten egg whites. Fill the muffin tray and bake on the middle shelf for approx. 30 minutes. Remove and leave to cool.

3

Wash the berries and leave to dry fully before arranging on the cheesecake parcels. Prepare the cake glaze as per the packet instructions and pour over the berries. Leave to set and serve.


Filo baskets with strawberries

Preparation time: approx. 15 minutes (plus approx. 15 minutes baking and approx. 20 minutes cooling time)

Makes 6 3 filo pastry sheets 1 egg yolk 100 ml cream 1 sachet vanilla sugar 1 tsp grated lemon zest 150 g yoghurt 500 g strawberries butter for the muffins forms

1

Pre-heat the oven to 200 °C (Gas Mark 6), grease 6 muffin forms. Halve the filo pastry sheets and line each muffin form with half a pastry sheet. Fold over the edges, whisk the egg yolk and brush the pastry with it. Bake


in the oven for about 15 minutes. Leave to cool and release from the muffin forms.

2

Whisk the cream and vanilla sugar until it thickens and stir into yoghurt with the grated lemon zest. Wash and pat dry the strawberries, clean and slice the fruit. Fill the filo pastry baskets with the yoghurt mixture and top with the strawberries.


Pear and blackberry tartlets

Preparation time: approx. 25 minutes (plus approx. 45 minutes baking time)

Makes 10 For the pastry 50 g butter 60 g sugar 1 sachet vanilla sugar 1 egg 75 g low-fat quark 2 tbsp milk 125 g flour 1½ sachet baking powder For the filling 500 g pears


125 g blackberries 75 g light soured cream 75 g low-fat yoghurt 2 eggs 1 sachet vanilla sugar 1 tbsp lemon juice 1 tsp grated lemon zest Additionally butter for the tartlet forms

1

Pre-heat the oven to 180 °C (Gas Mark 4), and grease 10 tartlet forms (10 cm Ă˜). For the tartlet mixture, blend the butter with the sugar, vanilla sugar, egg, low-fat quark and milk. Mix the flour and baking powder and stir into the quark mass. Fill the mixture into the greased tartlet forms.

2 3

Peel the pears and remove the cores, slice the fruit and spread on top of the mixture with the blackberries. Bake for about 20 minutes.

Mix the soured cream with the yoghurt, eggs, vanilla sugar, lemon juice and lemon zest and pour over the tartlets. Bake for another 25 minutes. Gently release the finished tartlets from the forms and leave to cool.


Pear mini quiches

Preparation time: approx. 30 minutes (plus approx. 25 minutes baking time)

Makes 8 4 sheets frozen puff pastry 600 g pears 75 ml unsweetened pear juice 125 g yoghurt


175 g low-fat quark 4 tbsp concentrated fruit juice sweetener 3 tbsp semolina 6 tbsp breadcrumbs ¾ tsp cinnamon powder 1 egg white 175 g redcurrants 2 tsp icing sugar butter for the tartlet forms

1

Defrost the puff pastry. Grease 8 tartlet forms with butter. Peel the pears, removing the cores and slice in quarters. Finely slice two pears. Purée the remaining pears with the juice. Mix the yoghurt with the quark, concentrated fruit juice sweetener, semolina, breadcrumbs, cinnamon and pear purée. Whisk the egg whites until they stiffen and fold into the mixture. Finally, stir in the sliced pear.

2

Fill each tartlet form with half a slice of puff pastry and cover with the pear and quark mass. Bake the pear quiches in the oven at 190 °C (Gas Mark 5). Arrange the prepared redcurrants on top of the finished quiches and dust with a sprinkling of icing sugar before serving.


More Gourmet eBooks!

Potatoes Easy, versatile and unfailingly delicious ISBN: 978-3-8155-8766-9

Vegetarian Versatile, fresh and tasty ISBN: 978-3-8155-8768-3

Fish


Light, full of variety and delicious every time ISBN: 978-3-8155-8773-7

Recipes for Two Practical, tasty and sophisticated ISBN: 978-3-8155-8774-4

Cooking with Vegetables Crisp, fresh and full of vitamins ISBN: 978-3-8155-8776-8

A Taste of the East


Wonderfully aromatic and always a treat ISBN: 978-3-8155-8759-1


Express cakes our 100 top recipes