tag:blogger.com,1999:blog-51660352202489475262024-03-19T03:10:22.731+00:00Betty Bakes German Bread and CakesBettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-5166035220248947526.post-51539772719389341272012-09-16T16:37:00.001+01:002012-09-16T16:37:59.712+01:00Apple strudel - 'Apfelstrudel'<!--[if gte mso 9]><xml>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJMw7W2ajxEolNaoqs0sksP3RpWYNRAHlfFiShdzQRUCP-IW4E_l5VjjVzVtKflAinyScFZpO-t7Q5nQUS85MpsrzbfI-S-QTXTCF7T_b_5qKgw689pUmpxiO57j0DpdMmHEx0Bs2xKIA/s1600/Apfelstrudel.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJMw7W2ajxEolNaoqs0sksP3RpWYNRAHlfFiShdzQRUCP-IW4E_l5VjjVzVtKflAinyScFZpO-t7Q5nQUS85MpsrzbfI-S-QTXTCF7T_b_5qKgw689pUmpxiO57j0DpdMmHEx0Bs2xKIA/s400/Apfelstrudel.JPG" width="400" /></a></div>
<div class="MsoNormal">
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<div class="MsoNormal">
<span lang="EN-GB">Apple strudel is an Austrian specialty that
is also very popular in southern Germany (and in many other European countries).
Unfortunately, all kinds of baked goods containing apples are passed off as
apple strudels these days. What makes a strudel a strudel, however, are not the
apples (you can also get them filled with quark or other fruit, as well as
savoury strudels filled with meat and/or vegetables). Instead, the very
particular paper-thin pastry enveloping the filling gives a strudel its
character. So Masterchef contestants take note (I have seen this on this
favourite TV show of mine before): a bit of chopped apple wrapped and baked in
some ready-rolled puff pastry is just that: a bit of chopped apple wrapped and
baked in some ready-rolled puff pastry. But it certainly is not an apple
strudel! </span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">The strudel pastry is versatile and
actually quite easy to make and use. All it takes is a bit of patience and (as
we call it in German) ‘fingertip feel’ to roll and pull the pastry carefully
until it is paper-thin. The recipe below makes one strudel that cuts into about
6 thick slices. The filling in my recipe is fairly classical, but endless
variations are possible (other good fruit to use are pears, cherries and
apricots. You can also add some sweetened quark or rum raisins or you could
replace the breadcrumbs with ground nuts of your choice). Traditionally the
strudel is served hot with chilled vanilla sauce (like custard just thinner).
Whipped cream, vanilla ice cream or Greek yogurt is also great, but decent hot custard
would also do very well!</span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">For the strudel pastry:</span></div>
<div class="MsoNormal">
<span lang="EN-GB">3 tablespoons melted butter or sunflower
oil</span></div>
<div class="MsoNormal">
<span lang="EN-GB">125 g flour</span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 egg</span></div>
<div class="MsoNormal">
<br /></div>
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<span lang="EN-GB">For the filling:</span></div>
<div class="MsoNormal">
<span lang="EN-GB">About 50 g melted butter</span></div>
<div class="MsoNormal">
<span lang="EN-GB">3 tablespoons fine dried breadcrumbs</span></div>
<div class="MsoNormal">
<span lang="EN-GB">3 large apples</span></div>
<div class="MsoNormal">
<span lang="EN-GB">Sugar to taste mixed with cinnamon</span></div>
<div class="MsoNormal">
<span lang="EN-GB">A handful of chopped almonds</span></div>
<div class="MsoNormal">
<span lang="EN-GB">A handful of raisins</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">For the pastry combine the flour, butter
and egg and then knead vigorously on the kitchen surface for at least 10
minutes. This is very important to ensure that the pastry is elastic enough
later to be rolled out and pulled as thinly as possible. Once the pastry is
quite elastic cover it in clingfilm and leave to rest in a warm place for about
1 hour. A good way of doing this is to heat up a ceramic bowl with hot water
and then dry it and place it upside down on top of the wrapped pastry.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">In the meantime prepare the filling. Peel
and core the apples and cut them into very thin slices. Roughly chop the
almonds and melt the butter.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">When the pastry is ready to go sprinkle a
large dishtowel with flour and put the ball of pastry in the middle. Roll out
the pastry as thinly as possible with a rolling pin on top of the dishtowel.
Then use your hands and carefully pull the pastry in all directions until it is
so thin that you can see the pattern of the dishtowel through the pastry. <span style="mso-spacerun: yes;"> </span>The sheet of pastry should be about 40 by 30
cm big and not much thicker than 1 mm. Now brush the pastry with the melted
butter and add the filling. Start with the breadcrumbs and then add the apples.
Sprinkle with as much sugar and cinnamon as you like (I use about 80 g of sugar
with about half a teaspoon of cinnamon) and add the raisins and nuts. Leave
about a 2 cm edge without any filling on the short sides and on one of the long
sides of the pastry. Fold the edges of the short sides over the filling to
prevent this from spilling out later.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">Now roll up the strudel. This is very
easily done by just carefully lifting the dishtowel on the long side of the
pastry without the edge and the strudel will more or less roll itself up.
Transfer the strudel onto a baking sheet (it is best to lift it onto the baking
sheet with the dishtowel and then to carefully remove this) covered in baking
paper and bake in the preheated oven at 200 degrees Celsius for about 40
minutes. </span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">When the strudel is golden brown remove it
from the oven and leave to cool slightly. Sprinkle with icing sugar and serve
with vanilla sauce or anything else you fancy.</span></div>
Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com0tag:blogger.com,1999:blog-5166035220248947526.post-74273952325763679132012-09-09T15:35:00.000+01:002012-09-10T16:46:03.264+01:00Marzipan Twist - 'Marzipanzopf'<!--[if gte mso 9]><xml>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64WLZTo21x4UEI17CgwI8JUhn9pOLJ_73CmQysOPaVb4On2Lht4T8EB3o7Ggxi8DmqenR9pMnwd6IKF62GJvH75RkW0NRFHG4ka19BYaKAzBS_JmE72__4DGMRCXyCJXTSpyMwVTseL4-/s1600/Marzipanzopf+Cut.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64WLZTo21x4UEI17CgwI8JUhn9pOLJ_73CmQysOPaVb4On2Lht4T8EB3o7Ggxi8DmqenR9pMnwd6IKF62GJvH75RkW0NRFHG4ka19BYaKAzBS_JmE72__4DGMRCXyCJXTSpyMwVTseL4-/s400/Marzipanzopf+Cut.JPG" width="400" /></a></div>
<br />
<br />
<div class="MsoNormal">
<span lang="EN-GB">After a fairly long break I am back and ready to
do more baking. We spent an excellent couple of weeks hiking and climbing in
the Bavarian/Austrian Alps, mostly in a region called the Allgäu and Tirol.
This is one of my favourite holiday destinations, partially because it is
connected with a lot of childhood memories and family holidays, but also
because the hiking and mountaineering there is amazing. It is a bit touristy,
but not too crowded and it is absolutely beautiful. Our base was a sweet little
town called Oberstdorf and we also spent a few days in the more famous
Garmisch-Partenkirchen. Now I am back in the somewhat less scenic East Midlands
(bless!) and slowly getting used to staring at a computer screen again for the
majority of my waking hours... From experience I know that in a couple of weeks
(or even days) it will feel like I have never even been away, but for the time
being a bit of comfort food is called for. My holiday inspired me to bake and
cook some regional specialties, such as Apfelstrudel and Germknödel. But the
first ‘welcome back’ recipe is a sweet bread filled with marzipan and nuts. The
thought of having this for breakfast always helps me get up early in the
morning. The recipe makes one large loaf, which also freezes well.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">For the bread dough:</span></div>
<div class="MsoNormal">
<span lang="EN-GB">500 g plain flour</span></div>
<div class="MsoNormal">
<span lang="EN-GB">20 g fresh yeast (or one sachet dry)</span></div>
<div class="MsoNormal">
<span lang="EN-GB">250 ml milk</span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 egg</span></div>
<div class="MsoNormal">
<span lang="EN-GB">60 g butter</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">For the filling:</span></div>
<div class="MsoNormal">
<span lang="EN-GB">200 g marzipan</span></div>
<div class="MsoNormal">
<span lang="EN-GB">200 g ground almonds</span></div>
<div class="MsoNormal">
<span lang="EN-GB">2 tablespoons amaretto</span></div>
<div class="MsoNormal">
<span lang="EN-GB">4 tablespoons crème fraiche</span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 egg</span><br />
<span lang="EN-GB">1 tablespoon cocoa powder (for colour, optional) </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">To brush before baking:</span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 egg yolk and 2 tablespoons of milk</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">Put the flour in a bowl. Dissolve the yeast
in the lukewarm milk and pour on top of the flour. Leave for about 20 minutes.
Now add the egg and the melted butter and knead until you have a smooth ball of
dough (you can add a bit more flour if it is too sticky, but not too much!).
Leave to rise in a bowl covered with a dish towel for about 30 minutes or until
it has visibly increased in size. Stretch and fold the dough and leave to rise
again.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqjxUJ6-AHd9rRRo8gzfQnemvmE-Ns4py34IadTPgaI14pKyRSTkjwfwqp9EfHjAaxwwQxnaiZi225qJUGsd-0PvU4sS4hUOxW0C8-Tdi5nLIKrb0AX50jsyjP2WFZsx4YaDo6_cxPbMOf/s1600/Betty+logo+2+winzig.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqjxUJ6-AHd9rRRo8gzfQnemvmE-Ns4py34IadTPgaI14pKyRSTkjwfwqp9EfHjAaxwwQxnaiZi225qJUGsd-0PvU4sS4hUOxW0C8-Tdi5nLIKrb0AX50jsyjP2WFZsx4YaDo6_cxPbMOf/s1600/Betty+logo+2+winzig.jpg" /></a></div>
<div class="MsoNormal">
<span lang="EN-GB"> </span></div>
<div class="MsoNormal">
<span lang="EN-GB">In the meantime, make the filling. Mix all
the ingredients well (I put everything in a food processor and whizzed it until
I had a sticky paste). Put aside until the dough is ready.</span></div>
<div class="MsoNormal">
<span lang="EN-GB">Roll out the dough to a square about 40 x
40 cm and then cut it in half. Add half of the filling each in a strip down the middle of both rectangles
and then fold over the dough from both sides to get two long sausage shapes.
Twist the two sausage shapes around each other and put on a baking tray covered in baking paper.
Leave to rise while you preheat the oven to about 200 degrees. When the oven
is hot brush the bread with the egg and milk mixture and bake for about 40
minutes. </span></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="mso-spacerun: yes;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkY7CLmyslQcVhvkMr65XbNlzI_6bz9mBjyzxME9H2n43-JDtT12SSPE-fIoYo9E4kiEEVelH19E2h1PcFhosQiAjvxxs-hYwu5OIjpg8LZhRjSdqTxXaZJ_4LXKffDaaj0jon8RQVT8WL/s1600/Marzipanzopf+Ganz.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkY7CLmyslQcVhvkMr65XbNlzI_6bz9mBjyzxME9H2n43-JDtT12SSPE-fIoYo9E4kiEEVelH19E2h1PcFhosQiAjvxxs-hYwu5OIjpg8LZhRjSdqTxXaZJ_4LXKffDaaj0jon8RQVT8WL/s400/Marzipanzopf+Ganz.JPG" width="400" /></a></div>
<div class="MsoNormal">
<span lang="EN-GB"><span style="mso-spacerun: yes;"><br /></span></span></div>
Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com0tag:blogger.com,1999:blog-5166035220248947526.post-69650215731556668432012-08-06T20:26:00.000+01:002012-08-06T20:38:12.317+01:00Creamy Cheesecake – “Käse-Sahne Torte”<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jtMoXssP4yDbAtOOD1wDd-Ef0hh9dMM2zYAaT6NuWi-jBoo2ckdBnI_dZUEfBQNuoKdR_vBdIW-v1B1WLrzHGHNsiW8EETQlzBcgz91UnTowXg17KMO9rYMO0P3E89R-0XzrY6TgGJuU/s1600/Kase+Sahne+Piece+II.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jtMoXssP4yDbAtOOD1wDd-Ef0hh9dMM2zYAaT6NuWi-jBoo2ckdBnI_dZUEfBQNuoKdR_vBdIW-v1B1WLrzHGHNsiW8EETQlzBcgz91UnTowXg17KMO9rYMO0P3E89R-0XzrY6TgGJuU/s400/Kase+Sahne+Piece+II.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">Cheesecakes are popular in Germany. Unlike
the <a href="http://bettybakesgermanbreadandcakes.blogspot.co.uk/2012/02/german-cheesecake-kasekuchen.html" target="_blank">German cheesecake</a> I posted a few months ago, the filling in this creamy
cheesecake is not baked but set in the fridge. However, it is also made of
quark (a type of curd cheese) and not of cream cheese so it is fairly
light (if this can be said of a cake containing a pint of whipping cream...).
This cake tastes great chilled and it is therefore particularly good in summer.
Fruit (especially all kinds of berries, but also cubed fresh apricots) can be
added to the cream if you like. The filling is set with gelatine, so this is
not suitable for vegetarians. This recipe is enough for a 26 cm springform tin.
It is a bit fiddly, but it is pretty foolprool and has never gone wrong (knock on wood). </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">For the sponge base:</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">4 eggs</span></div>
<div class="MsoNormal">
<span lang="EN-GB">100 g sugar</span></div>
<div class="MsoNormal">
<span lang="EN-GB">Some vanilla seeds or vanilla extract</span></div>
<div class="MsoNormal">
<span lang="EN-GB">100 g plain flour</span></div>
<div class="MsoNormal">
<span lang="EN-GB">50 g corn flour</span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 tsp baking powder</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">For the cheese filling:</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">250 ml milk</span></div>
<div class="MsoNormal">
<span lang="EN-GB">200 g sugar</span></div>
<div class="MsoNormal">
<span lang="EN-GB">4 egg yolks</span></div>
<div class="MsoNormal">
<span lang="EN-GB">Zest and juice of half a lemon</span></div>
<div class="MsoNormal">
<span lang="EN-GB">8 leaves of gelatine</span></div>
<div class="MsoNormal">
<span lang="EN-GB">500 ml whipping cream</span></div>
<div class="MsoNormal">
<span lang="EN-GB">500 g quark (low fat or fat free)</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">For the sponge cake: whisk the eggs and the
sugar for about 5 minutes until light and fluffy. Sieve the flour, corn flour
and baking powder on top and carefully fold into the eggs. Pour the mixture
into a greased tin and bake in the preheated oven for about 30 minutes at 190
degrees. Leave to cool, remove from the tin and cut in half horizontally.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">For the cheese filling: soak the gelatine
leaves in cold water. Mix the milk, egg yolks, sugar and the lemon zest in a
pot and bring to the boil. Squeeze the water from the soaked gelatine and
dissolve it in the hot milk and egg mixture. Stir well and make sure there aren’t
any lumps. Now leave the mixture to cool.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">When the mixture is starting to set whip
the cream. First stir the quark and lemon juice into the egg mixture and then
carefully fold in the whipped cream. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">If you own an adjustable cake ring fix the
bottom layer of the sponge cake in the ring. If not, return the bottom layer of
the sponge cake to the springform tin. Slightly oil the tin’s sides or line it
with baking paper. Now smooth the creamy cheese mixture on top of the cake. Add
the top layer of the sponge cake and press down very slightly. Leave to set in
the fridge for at least three hours.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lLfKwlWrHAGXMKftPGTrLr1FKF4-PhRbuUQJaraHHcq7gJZYVJzmrqh0OyCVugdUzxAr9-q7VfGJejOMQaU9dqTUmeakaYyKt8qQNwvCHUbn8SZwAXzOo7qo3JrNHbZrvt_2tpznO_6Y/s1600/Kase+Sahne+Whole.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lLfKwlWrHAGXMKftPGTrLr1FKF4-PhRbuUQJaraHHcq7gJZYVJzmrqh0OyCVugdUzxAr9-q7VfGJejOMQaU9dqTUmeakaYyKt8qQNwvCHUbn8SZwAXzOo7qo3JrNHbZrvt_2tpznO_6Y/s400/Kase+Sahne+Whole.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">When the cake has set, remove the ring and
dust the cake with icing sugar. This keeps in the fridge for a few days, but it
can also be frozen.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3yYdwRGS_yJE4DA1ETqlvgsHnD6SqeyCvUENgb-LWqWAw-_4GEBD2Lh62HFsEMpDZtgG_jNmkZIeP9JAERo4NEOpdGyObxtV3cSsNumHq7BfmM_y2IkRB5wQHd1-AULQPBl3UaYObHmx/s1600/Betty+logo+2+winzig.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3yYdwRGS_yJE4DA1ETqlvgsHnD6SqeyCvUENgb-LWqWAw-_4GEBD2Lh62HFsEMpDZtgG_jNmkZIeP9JAERo4NEOpdGyObxtV3cSsNumHq7BfmM_y2IkRB5wQHd1-AULQPBl3UaYObHmx/s1600/Betty+logo+2+winzig.jpg" /></a></div>
<div class="MsoNormal">
<br /></div>Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com0tag:blogger.com,1999:blog-5166035220248947526.post-70944007022759124522012-07-29T15:00:00.000+01:002012-07-29T19:12:08.639+01:00Swabian Farm Loaf – “Eingnetztes”<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWpUiO4GYbcEq6nIcIe2qNI5y7B7lBkHDEZt7HIffX3A5EMbT_NCCg-ho-7rbEeiyg2wTy_CZSTa5H-_9LPJyJaJahXKUDJusz7PdnXUmWWOQhVQGDmZE2BhGakLmxNazskfxhO_RaKGh2/s1600/Eingnetztes+IIIa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWpUiO4GYbcEq6nIcIe2qNI5y7B7lBkHDEZt7HIffX3A5EMbT_NCCg-ho-7rbEeiyg2wTy_CZSTa5H-_9LPJyJaJahXKUDJusz7PdnXUmWWOQhVQGDmZE2BhGakLmxNazskfxhO_RaKGh2/s400/Eingnetztes+IIIa.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">‘Eingnetzes’ is a crusty wheat bread typical for the
region of Swabia. The dough is relatively soft and it is left to rise in the mixing
bowl. The loaf is baked without a tin so its shape varies from time to time. As
its surface is not cut before it is put into the oven it rips open at one
side, forming a characteristic 'knobbly bit' (called Knauzen in Swabian).
The Knauzen is particularly crusty and is seen by many as the best bit of the bread! The word ‘Eingnetztes’
derives from the German verb ‘benetzen’, which translates as ‘to wet’ or ‘to
dampen’. This makes sense, because the bread is lifted onto the baking stone or
hot baking sheet with wet hands. It is also brushed with some more water for
the last few minutes, which gives the loaf its typical shiny crust.
Traditionally, the dough was turned out directly onto the stone oven from a wet
bowl or large ladle.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">The bread is fairly easy to make but the
main issue is getting hold of the right flour. Before I started getting into
baking ‘serious’ bread I tended to use only plain wheat flour and in some
instances wholemeal wheat flour. In Germany the types of flour sold differ
considerable from those available in the UK. The main difference – and most
relevant for baking bread – is the availability of many different ‘flour types’
(Typen) in Germany. The lower the type number, the whiter the flour or, in
other words, the higher the flour type number the more percentage of the whole
grain is left in the flour. Regular UK plain flour corresponds roughly to the
German flour Typ 405. For baking bread a higher and more rustic type of flour
is usually used. Wheat flour used for baking non-wholemeal bread is usually Typ
1050 and rye flour Typ 1150. These are darker than plain white flour, but not
as dark as wholemeal. Occasionally I ask visitors to bring me a few bags of
Typen flour from Germany or I bring some back when I have been on a visit to
Germany myself. However, I have found that a mix of plain and wholemeal flour
available in the UK has given me more than acceptable results. All the breads
posted in this blog, for example, were baked with regular plain and wholemeal
flours. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">If you can get your hands on Typen flour I
suggest using a mix of Typ 1050 and wheat wholemeal flour. If not, just follow
the recipe below. This makes one large loaf. The pre-dough and sourdough keep
the bread fresher for longer and they also improve its flavour a lot. It takes
a while to make, but it is certainly worth it!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">For the pre-dough:</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">100 g plain flour</span></div>
<div class="MsoNormal">
<span lang="EN-GB">100 g wholemeal wheat flour</span></div>
<div class="MsoNormal">
<span lang="EN-GB">10 g fresh yeast</span></div>
<div class="MsoNormal">
<span lang="EN-GB">200 ml lukewarm water</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">For the sourdough:</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">100 g wholemeal rye flour</span></div>
<div class="MsoNormal">
<span lang="EN-GB">100 g lukewarm water</span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 tablespoon rye <a href="http://bettybakesgermanbreadandcakes.blogspot.co.uk/2012/03/making-sourdough-starter.html" target="_blank">sourdough starter</a></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">Other ingredients:</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">300 g plain flour</span></div>
<div class="MsoNormal">
<span lang="EN-GB">300 g wholemeal wheat flour</span></div>
<div class="MsoNormal">
<span lang="EN-GB">15 g salt</span></div>
<div class="MsoNormal">
<span lang="EN-GB">1 tablespoon honey</span></div>
<div class="MsoNormal">
<span lang="EN-GB">300 ml lukewarm water</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">For the pre-dough: dissolve the yeast in the
lukewarm water and mix in the flour. Cover the bowl with clingfilm or a lid
and leave to rest at room temperature for an hour and then in the fridge
overnight or for about 12 hours. For the sourdough: mix all three ingredients,
cover and leave to rest in a warm place (28 degrees are ideal – placing the
sourdough in a coolbox with a warm hot water bottle works a treat!) overnight
or for about 12 hours.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">When you are ready to bake mix the
pre-dough and sourdough with all the remaining ingredients and knead well for
about 10 minutes. The dough is relatively soft (but nothing like as sticky as
pure rye sourdough). Cover the bowl with clingfilm and leave to rest for about
30 minutes. When the 30 minutes are up fold the dough in the bowl. It is
easiest to do this by moving your hand under the dough, grabbing a bit, pulling
it up and folding it over. Do this about 4-5 times moving clockwise (or counter
clockwise) around the bowl. Leave to rest again for 30 minutes, then fold again
and leave to rest while you preheat the oven.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">Preheat the oven to about 240 degrees. If
you have a bread baking stone you should heat this up in the oven. If not,
place a strong baking sheet in the oven to heat up. When the oven is hot take
the ball of dough out of the bowl with very wet hands and place it on a
chopping board covered in baking paper. Pull the loaf onto the hot baking stone
or baking sheet with the paper and spray some water into the oven. Bake at 240
degrees for about 15 minutes then decrease the temperature gradually to 200
degrees. The bread needs to bake for about one hour. You can pull out the baking
paper after 20 minutes so it doesn’t burn.</span></div>
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<span lang="EN-GB">When the bread is done briefly take it out
of the oven and wet it with water (you can use a brush or just your wet hands, if
you are hard like me). Put it back into the hot oven for about 2 minutes. This
makes the crust nice and shiny. Remove from the oven and leave to cool. This
freezes very well.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz188YNTkJ0v3Xs35T2KwGKRSW5VP9IcAkaCNKiweVXZi5qWw_5qos_mozMpzswYiLRlMwztKjSAA0hzrA8AJwLUxEzgbyhvjq7RUnOmVViwOOxcVyQwfyXx-Wmy5DrTof2c5vtdYLBgFm/s1600/Eingenetztes+-+whole+I.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz188YNTkJ0v3Xs35T2KwGKRSW5VP9IcAkaCNKiweVXZi5qWw_5qos_mozMpzswYiLRlMwztKjSAA0hzrA8AJwLUxEzgbyhvjq7RUnOmVViwOOxcVyQwfyXx-Wmy5DrTof2c5vtdYLBgFm/s400/Eingenetztes+-+whole+I.JPG" width="400" /></a></div>
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<span lang="EN-GB">For fun and a bit of blog networking I am
submitting this post to <a href="http://www.wildyeastblog.com/category/yeastspotting/" target="_blank">Yeastspotting</a>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLoxWi4rJHAeL7W1ag076f8O_vOaZlbh7UTXw_kCHNEJHmN01E8qn75KSnvVEU8THJ7X02rdFaVHWJ1FRECQNqqXbu9MvtJHrNW0a0lR3lPU7D1jmYngMy-1TlHATKlJSMxGPXQFywez8/s1600/Betty+logo+winzig.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLoxWi4rJHAeL7W1ag076f8O_vOaZlbh7UTXw_kCHNEJHmN01E8qn75KSnvVEU8THJ7X02rdFaVHWJ1FRECQNqqXbu9MvtJHrNW0a0lR3lPU7D1jmYngMy-1TlHATKlJSMxGPXQFywez8/s1600/Betty+logo+winzig.jpg" /></a></div>
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<br /></div>Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com2tag:blogger.com,1999:blog-5166035220248947526.post-21791445795087334042012-07-26T15:50:00.000+01:002012-07-27T13:13:46.748+01:00Redcurrant cake - "Träubleskuchen"<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCGc1JV4_-ZqabY3dwTDr9cX7zXyj9r1o-L0U1m6RUMeUR6-2Gzq93Z_WBeEE5h4B4fCH5gFLg7Yru2Fy4dS8OfQ0y7xnE7amECzm8vTNXChPWwASNZHYpShRnDwHFFNAfWuy4Ep_9CDa/s1600/Redcurrant+-+slice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCGc1JV4_-ZqabY3dwTDr9cX7zXyj9r1o-L0U1m6RUMeUR6-2Gzq93Z_WBeEE5h4B4fCH5gFLg7Yru2Fy4dS8OfQ0y7xnE7amECzm8vTNXChPWwASNZHYpShRnDwHFFNAfWuy4Ep_9CDa/s400/Redcurrant+-+slice.JPG" width="400" /></a></div>
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<span lang="EN-GB">The Träubleskuchen is a great Swabian
summer tradition. It’s called Johannisbeerkuchen in non-dialect German and
translates as redcurrant cake. This cake – like the <a href="http://bettybakesgermanbreadandcakes.blogspot.co.uk/2012/06/rhubarb-cake-with-meringue.html">rhubarb cake</a> I posted a few
weeks ago - is what I would call an ‘adult
cake’. I didn’t like it as a child, probably because its moist texture with the
currants and almond meringue and its tartness are too complex for the childish
palate. I quite like it now, many years later (although I continue to have a
fondness for sponge cakes decorated with chocolate and smarties). Unfortunately,
our two currant bushes in the garden did not yield enough fruit for an entire
cake this year. I therefore waited until English-grown redcurrants were
available in the supermarket. They have now arrived and the season is short, so
I had to act quickly. I baked this recipe in a 24 cm round tin. It would also
be enough, I think, for 25 or 30 cm square. </span></div>
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<span lang="EN-GB">For the pastry:</span></div>
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<br /></div>
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<span lang="EN-GB">250 g plain flour</span></div>
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<span lang="EN-GB">125 g butter</span></div>
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<span lang="EN-GB">70 g caster sugar</span></div>
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<span lang="EN-GB">1 egg yolk</span></div>
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<span lang="EN-GB">For the filling:</span></div>
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<span lang="EN-GB">About 400 g redcurrants</span></div>
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<span lang="EN-GB">3 egg whites</span></div>
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<span lang="EN-GB">3 egg yolks</span></div>
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<span lang="EN-GB">150 g caster sugar plus one tablespoon of
sugar</span></div>
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<span lang="EN-GB">Some vanilla extract or seeds, if you like</span></div>
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<span lang="EN-GB">100 g ground almonds</span></div>
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<span lang="EN-GB">A handful of sliced almonds and breadcrumbs
each</span></div>
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<span lang="EN-GB">Quickly combine the pastry ingredients and
knead until you have a firm ball of dough. Line a greased cake tin of your choice
and prick the base with a fork in a few places. Put in the fridge and leave to
rest for about 30 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFWl5F_GXFr2kT4WuijDTJPQRcW5I3fYEW-0zZ4DxcB4Lvpy7KV9bE5Q9jmeagg3Z7eFfAA8vFoAWkFii7gl2BS77bR53VzrCbghljy1U4Hch-9KC_yWk1SaDS-FsL4cPNw41tQeHPci2A/s1600/Betty+logo+2+winzig.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFWl5F_GXFr2kT4WuijDTJPQRcW5I3fYEW-0zZ4DxcB4Lvpy7KV9bE5Q9jmeagg3Z7eFfAA8vFoAWkFii7gl2BS77bR53VzrCbghljy1U4Hch-9KC_yWk1SaDS-FsL4cPNw41tQeHPci2A/s1600/Betty+logo+2+winzig.jpg" /></a></div>
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<span lang="EN-GB"> </span></div>
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<span lang="EN-GB">When making the filling start by whisking
the egg whites until stiff. Add the sugar spoon by spoon and continue whisking
until the mixture is firm and silky. Add the ground almonds and vanilla and mix
in well.</span></div>
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<span lang="EN-GB">In a separate bowl whisk the egg yolks with
a tablespoon of sugar until creamy. Then fold in two thirds of the almond
meringue mix and the redcurrants. Combine well. Remove the pastry shell from
the oven and sprinkle the base with the breadcrumbs and sliced almonds. This
prevents the base from getting soggy. Add the redcurrant mix and top with the
rest of the almond meringue. Smooth the surface and bake in the preheated oven
at 180 degrees for about 50 minutes. Check periodically so the top does not get
too brown. If it does, cover with some aluminium foil. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7CZIMLRgmM4KWiWQyKorYLM87TMFCWoli9tECJkPcpPJziOoEp8UhiiApOa0WlFTvY9Nip_PNlyVeEhyphenhyphenUiVM0aUinKhD9JdF2zEx4fdS3hZarc0gwo-G2CcsItUen-nfy2JuQxRaXeKR/s1600/Redcurrant+-+unbaked.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM7CZIMLRgmM4KWiWQyKorYLM87TMFCWoli9tECJkPcpPJziOoEp8UhiiApOa0WlFTvY9Nip_PNlyVeEhyphenhyphenUiVM0aUinKhD9JdF2zEx4fdS3hZarc0gwo-G2CcsItUen-nfy2JuQxRaXeKR/s400/Redcurrant+-+unbaked.JPG" width="400" /></a></div>
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<span lang="EN-GB">Leave to cool in the tin, but remove the
cake when it is cold to avoid it from ‘sweating’ and getting soggy. This cake
should be eaten fairly fresh. It is very moist and no amount of breadcrumbs can
stop it from getting soggy after a couple of days. It tastes particularly good
with whipped cream.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBZoIzFNw8pW6UOcHl1c0GykF7xkHFdamX14eyBzN-OoRl3TPvtummHJaYA3NMg2pI2BOLn2R4L_4knIThPdiBtuR1hDUvPYmkUIzx4Xh9N8Jk5z7C9NOejzAbQ3ocMFXOT-gpDF6MEdO/s1600/Redcurrant+-+whole+II.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBZoIzFNw8pW6UOcHl1c0GykF7xkHFdamX14eyBzN-OoRl3TPvtummHJaYA3NMg2pI2BOLn2R4L_4knIThPdiBtuR1hDUvPYmkUIzx4Xh9N8Jk5z7C9NOejzAbQ3ocMFXOT-gpDF6MEdO/s400/Redcurrant+-+whole+II.JPG" width="400" /></a></div>
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PS: A nice reader of the blog just pointed out that my blog so far did not offer a 'follow' option. I hadn't realised that this was the case. The 'follow this blog' function is now enabled and it is located on the left of the screen under the blog archive! </div>Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com2tag:blogger.com,1999:blog-5166035220248947526.post-35420597956729448282012-06-27T20:33:00.002+01:002012-06-27T22:25:46.606+01:00Summer fruit cake - 'Obstkuchen'<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-tNarGsf7oBsDhAbaLCEm7FoC6OwaD3ATStujvbyqx3Lk6f-P1SE7hafxUuizwcydp0XwJ7FQcpc2h8pZb4npkRXeQ37S7iMIHdMc9eNTr41sfhPPW6noESiIQtLuv5Ptvi6FF36Btce/s1600/Obstkuchen+I.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-tNarGsf7oBsDhAbaLCEm7FoC6OwaD3ATStujvbyqx3Lk6f-P1SE7hafxUuizwcydp0XwJ7FQcpc2h8pZb4npkRXeQ37S7iMIHdMc9eNTr41sfhPPW6noESiIQtLuv5Ptvi6FF36Btce/s400/Obstkuchen+I.JPG" width="400" /></a></div>
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<span lang="EN-GB">This cake evokes a lot of childhood
memories of coffee and cake afternoons with friends and relatives. Fresh fruit
cakes or tarts are hugely popular in Germany, especially in the summer. Almost
any soft fruit of your choice can be used to top the cake (fresh is best, of
course, but tinned apricots, peaches or pineapples are also a common sight). I
love using fresh local berries at the moment. I even got to harvest 5 (five)
strawberries and an entire 21 blackcurrants in my own garden earlier today: all
the hard work is starting to pay off... For the cake in the picture I added
some very non-regional (and probably not very seasonal) organic kiwi for a bit
of a colour contrast.</span></div>
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<span lang="EN-GB">This specific recipe is not exactly
traditional. The most common base for a fresh fruit cake is the plain ‘Bisquit’
I used for my <a href="http://bettybakesgermanbreadandcakes.blogspot.co.uk/2012/06/strawberry-cake-erdbeerkuchen.html">strawberry cake</a> a few weeks ago. This is also the more
low-calorie option, if you are so inclined. The cake in the picture consists of
a nutty chocolate base and the fruit is stuck onto the cake with melted milk
chocolate. I recommend it – the combination of chocolate and nuts with fresh
fruit is divine. I don’t really know where the recipe has come from, but my
mother used to (and still does) bake this very often. I get the feeling that this comes from my
auntie Klara, who also is the source of my <a href="http://bettybakesgermanbreadandcakes.blogspot.co.uk/2012/03/nutty-triangles-nussecken.html">nutty triangles</a> recipe.</span></div>
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<span lang="EN-GB">I baked the cake in a 24 cm round tin, but
a larger tin (up to about 28 cm) can also be used if you prefer a thinner base.
The base freezes well and the final product is actually assembled fairly
quickly.</span></div>
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<span lang="EN-GB">For the chocolate base:</span></div>
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<span lang="EN-GB"></span></div>
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<br /></div>
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<span lang="EN-GB">100
g butter</span></div>
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<span lang="EN-GB">3 eggs</span></div>
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<span lang="EN-GB">100 g sugar</span></div>
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<span lang="EN-GB">100 g almonds – partially ground and
partially chopped</span></div>
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<span lang="EN-GB">100 g dark chocolate, chopped into chunks</span></div>
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<span lang="EN-GB">1 tablespoon cocoa powder</span></div>
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<span lang="EN-GB">8 pieces of crisp bread or crispy bakes (in
Germany this is called ‘Zwieback’ – bread twice baked. The nearest equivalent
in the UK would be melba toast or rusks. I bought ‘crispy bakes’ in Sainsbury’s,
which come in a round paper packet. These were perfect. But biscuits or anything
fairly neutral tasting and crunchy can also be used).</span></div>
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<span lang="EN-GB">1 teaspoon baking powder</span></div>
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<br /></div>
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<span lang="EN-GB">For the topping:</span></div>
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<span lang="EN-GB">100 g milk chocolate</span></div>
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<span lang="EN-GB">Fresh or tinned fruit of your choice</span></div>
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<span lang="EN-GB">For the glaze:</span></div>
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<span lang="EN-GB">1 tablespoon corn flour or potato starch</span></div>
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<span lang="EN-GB">2 tablespoons sugar</span></div>
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<span lang="EN-GB">250 ml water or fruit juice</span></div>
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<span lang="EN-GB">For the cake batter, whisk the butter with
the eggs and the sugar until fairly fluffy. Crush up the crisp bread/crispy bakes. I crush half of them to fine ‘dust’ and keep the
other half as small chunks. Stir these and the rest of the ingredients into the
butter, mixing well. Bake in a greased tin for about 20 – 25 minutes at 200
degrees. Leave to cool.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgATgoDEOi8SMaP1DSiv9jah0hOxotMtHC3Tn4EyVss9hcZ98czmyF8RkKA-mUPohIMI8SfU7JLJkcAu6Ta5Ueug_b-YJ9UFAPYVkD4WBYu3SVzK1c8ZUeHyoiat2zH7_qoC1dsYDFmtAhT/s1600/Obstkuchen+II.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgATgoDEOi8SMaP1DSiv9jah0hOxotMtHC3Tn4EyVss9hcZ98czmyF8RkKA-mUPohIMI8SfU7JLJkcAu6Ta5Ueug_b-YJ9UFAPYVkD4WBYu3SVzK1c8ZUeHyoiat2zH7_qoC1dsYDFmtAhT/s320/Obstkuchen+II.JPG" width="320" /></a></div>
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<span lang="EN-GB">To assemble the cake: carefully melt the
milk chocolate. Spread this evenly and thinly on top of the cooled cake. Now
arrange the fruit on top of the melted chocolate. For the glaze, combine the
starch flour and sugar and mix well with some of the liquid. Bring the rest of
the liquid to the boil and gradually add the flour mix. Boil for a few seconds
until it starts to thicken. Immediately spread this on top of the cake with the
help of a spoon, starting from the middle. I place the cake in the fridge for a
few minutes to allow the chocolate to harden and the glaze to set. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4GwdljBc1ql3peGT259OCcZRzyGEWdmo8vovkqDZZ4sXL-xEWmqj00HRSIBouMbYdA4t5QSSbO9EtA7E5Wo54jlV8CmKXva1uStLPLUSyta05mZmaCTwSMk1fkGD7H19rmI2WQBeaqxhk/s1600/Obstkuchen+III.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4GwdljBc1ql3peGT259OCcZRzyGEWdmo8vovkqDZZ4sXL-xEWmqj00HRSIBouMbYdA4t5QSSbO9EtA7E5Wo54jlV8CmKXva1uStLPLUSyta05mZmaCTwSMk1fkGD7H19rmI2WQBeaqxhk/s400/Obstkuchen+III.JPG" width="400" /> </a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHUH1pu0u8px6NXXeiTq0GIoizVijPhyKVdMdnCRtXcyM54X7nBTo6PhcStQvF71qkGPDaUzV268CVkDuahVrkNDO5OBsSVapB_8apxn6koOPWqqKPw3t7wEZqwf4KDXWzreH5VIDEwiN/s1600/Betty+logo+winzig.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHUH1pu0u8px6NXXeiTq0GIoizVijPhyKVdMdnCRtXcyM54X7nBTo6PhcStQvF71qkGPDaUzV268CVkDuahVrkNDO5OBsSVapB_8apxn6koOPWqqKPw3t7wEZqwf4KDXWzreH5VIDEwiN/s1600/Betty+logo+winzig.jpg" /></a></div>
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<br /></div>Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com0tag:blogger.com,1999:blog-5166035220248947526.post-77755891052100650072012-06-24T17:02:00.000+01:002012-07-26T15:52:50.737+01:00Rhubarb cake with meringue - 'Rhabarberkuchen'<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2sSAWFHCD_73_1xavqvqO63X6hzMWgwIemYwcbzyZmTFuVokH0YlAjqNtgd3Ff7pW7LUGjrXFxcFFH2OzOcIcts1fxPrnmI-4jKidqOyLvsMWvx5wDyCdzyysbxZtZy-KhsvNndRy3w28/s1600/Rhabarber+-+slice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2sSAWFHCD_73_1xavqvqO63X6hzMWgwIemYwcbzyZmTFuVokH0YlAjqNtgd3Ff7pW7LUGjrXFxcFFH2OzOcIcts1fxPrnmI-4jKidqOyLvsMWvx5wDyCdzyysbxZtZy-KhsvNndRy3w28/s400/Rhabarber+-+slice.JPG" width="400" /></a></div>
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<span lang="EN-GB">Yesterday I made an incredibly sour rhubarb
crumble. I didn’t add enough sugar and there wasn’t any sweet custard, either,
so it was barely edible. Today I gave rhubarb another go and I didn’t skimp on
the sugar this time. This recipe is for a very traditional German summer cake. The
rhubarb is baked in a sweet vanilla sponge and then topped with meringue for a
bit of crunch and some extra sweetness. With some whipped cream it tastes
particularly good. The recipe makes a 24cm round cake – it can easily be
doubled for a larger square tin.</span></div>
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<span lang="EN-GB">For the sponge: </span></div>
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<span lang="EN-GB">125 g butter</span></div>
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<span lang="EN-GB">125 g sugar</span></div>
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<span lang="EN-GB">Seeds from one vanilla pod or some vanilla essence </span></div>
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<span lang="EN-GB">1 egg and two egg yolks</span></div>
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<span lang="EN-GB">125 g plain flour</span></div>
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<span lang="EN-GB">1 teaspoon baking powder</span></div>
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<span lang="EN-GB">300 – 400 g rhubarb, peeled and cut into
chunks</span></div>
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<span lang="EN-GB">For the meringue:</span></div>
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<span lang="EN-GB">2 egg whites</span></div>
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<span lang="EN-GB">125 g sugar</span></div>
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<span lang="EN-GB">For the sponge cake, mix the butter (at
room temperature), sugar, eggs and vanilla until fairly fluffy. Combine the flour and
the baking powder and fold into the batter. Spoon the batter into a greased
cake tin and smooth the surface. Then add the rhubarb chunks. Bake this at
about 200 degrees for 30 minutes.</span></div>
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<span lang="EN-GB">In the meantime make the meringue. Whisk
the egg whites until they form soft peaks and then slowly add the sugar.
Continue whisking until the mixture is shiny and stiff. </span></div>
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<span lang="EN-GB">When the cake is baked
remove it from the oven and add the meringue topping. You can just spoon it on
top and swirl the surface with a fork, or you can pipe it on in a pattern of
your choice. Return to the oven and bake for another 10 minutes or so at 200
degrees. The meringue should turn slightly golden, but it should not turn
brown.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlHgQobEw8f3TD2qTD_O254jTyPEZlxcIzutQqTL6ImpxF1uJVkhzjCRqNfls0xA_qY9v-DAr6ob0e4zOvB-66o_zeBjNW_iU9Me8RE6aWoBcWxuWQactH0HevRJSg_8NhoLZpvajzr7p/s1600/Rhabarber+-+baked.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqlHgQobEw8f3TD2qTD_O254jTyPEZlxcIzutQqTL6ImpxF1uJVkhzjCRqNfls0xA_qY9v-DAr6ob0e4zOvB-66o_zeBjNW_iU9Me8RE6aWoBcWxuWQactH0HevRJSg_8NhoLZpvajzr7p/s400/Rhabarber+-+baked.JPG" width="400" /></a></div>
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<br /></div>Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com1tag:blogger.com,1999:blog-5166035220248947526.post-37930299776866941982012-06-16T15:34:00.000+01:002012-06-16T16:23:30.445+01:00Strawberry cake - 'Erdbeerkuchen'<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPRAXrfSlCI-r8y8Q0TY_TmNc5H8StL-YRDSL757pGKPR0x-e4KmDU45Q2iius3RDSBM6TqlP6Hn2xCF-hOE3OVxwbN7VxpjhrXxSGLeZTHim-CUegnvE9J1MzzaHCYiKGRNFHTqU8dmMu/s1600/Erdbeerkuchen+geschnitten.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPRAXrfSlCI-r8y8Q0TY_TmNc5H8StL-YRDSL757pGKPR0x-e4KmDU45Q2iius3RDSBM6TqlP6Hn2xCF-hOE3OVxwbN7VxpjhrXxSGLeZTHim-CUegnvE9J1MzzaHCYiKGRNFHTqU8dmMu/s400/Erdbeerkuchen+geschnitten.JPG" width="400" /></a></div>
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<span lang="EN-GB">It’s been a quite while since I have posted my last cake on my blog. Two months in fact! It’s not that I haven’t done any baking at all, but the day job got in the way, alas, and I mainly kept to baking quick cakes and my sourdough bread. Things are a bit quieter now and I am excited about all the summery fruit that is now available (in spite of the less than summery weather). Following the long winter months with a fairly restricted selection of fruit (at least for those like me using mainly seasonal and regional ingredients) a whole new world of recipes has now become possible. I love all sorts of berries and summer fruit and I am hoping to bake as many cakes with these fresh ingredients while they last. In Germany the Erdbeerkuchen – strawberry cake – is a great summer favourite. There are lots of variations on the strawberry cake, of course, but this recipe is fairly traditional. The base, in German, is called ‘Bisquit’ and it is made mainly of eggs and flour. Unlike other sponge batters this does not contain butter or any other fat and it is therefore particularly light and fluffy. The Bisquit base is very versatile – it can be used with all kinds of other fruit (in the 1980s cakes with colourful tinned fruit – peaches, pineapples and mandarins – were all the rage) and it is also the recipe used for the famous Black Forest Gateaux. For the latter, 25 g of the corn flour is exchanged with cocoa powder to make it dark and chocolaty.</span></div>
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<span lang="EN-GB">I baked the Bisquit base in a round springform tin 28 cm in size. When baked the base is about 6-7 cm high so it can be cut in half with a sharp knife. This means that the recipe is enough for two cakes – I usually wrap one in tin foil and freeze it for another cake.</span></div>
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<span lang="EN-GB">For the base:</span></div>
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<span lang="EN-GB">6 eggs</span></div>
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<span lang="EN-GB">200 g sugar</span></div>
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<span lang="EN-GB">Seeds of one vanilla pod or some vanilla extract</span></div>
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<span lang="EN-GB">100 g flour</span></div>
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<span lang="EN-GB">125 g corn flour</span></div>
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<br /></div>
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<span lang="EN-GB">For the cream base:</span></div>
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<span lang="EN-GB">2 heaped tablespoons of corn flour</span></div>
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<span lang="EN-GB">2 heaped tablespoons of sugar</span></div>
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<span lang="EN-GB">500 ml milk</span></div>
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<br /></div>
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<span lang="EN-GB">For the glaze (this keeps the strawberries on the cake and also keeps the fruit fresh for longer):</span></div>
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<span lang="EN-GB">1 tablespoon corn flour</span></div>
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<span lang="EN-GB">2 tablespoons of sugar</span></div>
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<span lang="EN-GB">250 ml water or fruit juice</span></div>
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<br /></div>
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<span lang="EN-GB">About three punnets of strawberries</span></div>
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<span lang="EN-GB">Some sliced almonds to decorate</span></div>
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<span lang="EN-GB">For the Bisquit base divide the egg whites from the yolks. Whisk the egg whites until they form soft peaks and then slowly add the sugar. Continue whisking until creamy and shiny. Add the vanilla and the egg yolks one by one and combine well. Finally, mix the flour and corn flour and thoroughly fold into the egg mixture. Grease the bottom of a springform tin (do not grease the sides, because this makes the cake rise unevenly) and add the batter. Smooth the surface and bake at 180 degrees for about 30 minutes. Leave to cool. Cut the base in half horizontally with a sharp serrated knife (if the cake is very high and you prefer a thinner base you can also cut it into three rounds).</span></div>
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<span lang="EN-GB">For the cream base mix the corn flour and sugar. Add some vanilla if you like. Pour about 100 ml of the milk into the flour and mix well – make sure there are no lumps. Bring the rest of the milk to the boil and then add the corn flour mix. Boil for about 2-3 minutes whisking continually. Leave to cool slightly (stirring every once in a while to prevent a skin from forming). </span></div>
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<span lang="EN-GB">Evenly smooth the cream onto the Bisquit base. This should not be too thick – you can eat the rest as a dessert, mixed with any leftover strawberries. Now top the cake with the strawberries. You can use small strawberries whole and cut the larger ones in half. </span></div>
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<span lang="EN-GB">Finally, prepare the glaze. Mix the corn flour and sugar with 250 ml cold water or juice and bring to the boil. Immediately pour this on the cake (starting in the middle) to cover the strawberries. This sets very quickly. Immediately decorate the edges of the cake with the sliced almonds.</span></div>
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<span lang="EN-GB">The cream base can be replaced simply with whipped cream or clotted cream. If you do this I would not use the glaze (it would melt the cream) and I would eat the cake on the same day.</span></div>
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<span lang="EN-GB"> </span></div>Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com0tag:blogger.com,1999:blog-5166035220248947526.post-33409711812815907582012-04-15T19:49:00.001+01:002012-04-15T19:51:56.558+01:00Granatsplitter<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkULhjMjt2_CMMGabvFmKl2MP9pKRlPWs_ysAk-kOLznuwz1Mx8ypBK0rlseFpZFwiBoC-34vdAQIOdb9x5PPQn8YaaukIj2p23_9teLzMU75aIGUqDPx24A8UKjW4YwljO647TTeWGB8A/s1600/Granatsplitter+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkULhjMjt2_CMMGabvFmKl2MP9pKRlPWs_ysAk-kOLznuwz1Mx8ypBK0rlseFpZFwiBoC-34vdAQIOdb9x5PPQn8YaaukIj2p23_9teLzMU75aIGUqDPx24A8UKjW4YwljO647TTeWGB8A/s400/Granatsplitter+1.JPG" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">My boyfriend just told me that these little cakes are his favourite from all the things I have ever baked. OK, I have to admit that they taste and look very nice (even if I say so myself). However, they are very quick to make (unlike my 5-day sourdough adventures and other more complicated recipes) and the recipe was invented (not by me, but by German bakeries) for using up leftover cakes, biscuits and cream fillings. I didn’t add an English translation for the cakes in the title, because it is a bit weird. Literally translated, Granatsplitter denotes ‘shrapnel’, presumably to indicate their content of leftover cakes. But never mind. I have yet to meet somebody who doesn’t enjoy these.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Granatsplitter are a creamy cake mixture placed on a biscuit and covered in chocolate icing. The ingredients for the creamy mixture can be varied with whatever is available. The idea is to use up leftover cake or other sweet baked goods (sponge cake that has gone a bit hard, muffins, cheap or broken biscuits, fruit cake, pastry shells...) and to mix these with butter cream and any other ingredients that take your fancy or that you would like to get rid of (berries, jam, nuts, raisins, chocolate chips, et cetera). I previously made them with some of the butter cream, sponge cake and cherries leftover from my <a href="http://bettybakesgermanbreadandcakes.blogspot.co.uk/2011/09/danube-waves-donauwellen.html">Donauwellen</a> cake. The variations are endless, but here is the basic recipe I used for the cakes in the picture. It makes about 15 Granatsplitter.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">15 small, round biscuits of your choice (ginger nuts are good, for example)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">For the butter cream (alternatively, you can use leftover icing or butter cream, if you have it):</span></div><div class="MsoNormal"><span lang="EN-GB"> 20 g corn flour</span></div><div class="MsoNormal"><span lang="EN-GB">3 tbsp sugar</span></div><div class="MsoNormal"><span lang="EN-GB">Some vanilla extract (or seeds from one vanilla pod)</span></div><div class="MsoNormal"><span lang="EN-GB">250 ml (1/4 litre) milk</span></div><div class="MsoNormal"><span lang="EN-GB">125 g butter at room temperature</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">For the chocolate covering:</span></div><div class="MsoNormal"><span lang="EN-GB">150 g chocolate of your choice (I used dark chocolate on the picture)</span></div><div class="MsoNormal"><span lang="EN-GB">1 tbsp sunflower oil or 1 tbsp butter/margarine</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Other ingredients for the filling:</span></div><div class="MsoNormal"><span lang="EN-GB">Volume equivalent of about 5 thick slices of sponge cake and a few biscuits, if you like.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">I also added some frozen raspberries</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">For the butter cream, mix the corn flour with the sugar and vanilla. Mix this with about half a glass of the milk (make sure there are no lumps). Bring the rest of the milk to the boil. Add the corn flour mix, whisk continuously, and boil for about 2 minutes. Leave this ‘custard’ to cool down to room temperature. When the butter and the custard have the same temperature (this is important, otherwise the mixture might curdle) whisk the butter with an electric whisk until light and fluffy. Add the custard spoon by spoon and mix until you have smooth butter cream.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Crumble up the cake and/or biscuits you are using. Mix these with the butter cream and add any other ingredients you would like to use. For the Granatsplitter in the picture I added some frozen raspberries (the cream can be flavoured with cocoa powder of with a few spoons of rum, brandy or amaretto, if you want).</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Now shape the mixture into balls to fit the diameter of the round biscuits you are using as a base. It is easiest to do this with an ice-cream scoop or with two large spoons. Place these balls on top of the biscuits and slightly press down.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Melt the chocolate (in a bain-marie or carefully in the microwave) and add the oil or butter (this is not essential, but I find that it makes the chocolate covering a bit softer and it is also less likely to go white). Dip each Granatsplitter in the chocolate to cover it completely. Leave the chocolate to set and keep in a tin in the fridge.</span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOEyUAWy8wqCLFrrgFxhqOxZ4bs4h4WDj-493q5WUKY-AMBPIjFA74YitkOk-dt3WcbjGqu91o3f-uQxFqN2iUeeR4wE-L2GF-RiG0Cz-3fhQGZTZi-BDanVR7HUQTDNT4fxtWe658RPD/s1600/Betty+logo+2+winzig.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOEyUAWy8wqCLFrrgFxhqOxZ4bs4h4WDj-493q5WUKY-AMBPIjFA74YitkOk-dt3WcbjGqu91o3f-uQxFqN2iUeeR4wE-L2GF-RiG0Cz-3fhQGZTZi-BDanVR7HUQTDNT4fxtWe658RPD/s1600/Betty+logo+2+winzig.jpg" /></a></div><div class="MsoNormal"><br />
</div>Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com0tag:blogger.com,1999:blog-5166035220248947526.post-87152363503773441082012-03-26T20:14:00.002+01:002012-03-27T20:20:09.075+01:00Chocolate Pretzels – ‘Mürbe Brezeln’<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrrAqY18L5V8bYWkwtchIu-xdZjLOd_b2fR0sTysS_I7fWZ2Ap1lCgYnS2sjk5fidcLT68mJfvabRGjFbAjZnP6DUnCEXh2lnesI-NijP0ub8pRqz1fquc66rLRY-Esb-k6TRiPSGxiR2Y/s1600/Muerbe+Brezeln+I.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrrAqY18L5V8bYWkwtchIu-xdZjLOd_b2fR0sTysS_I7fWZ2Ap1lCgYnS2sjk5fidcLT68mJfvabRGjFbAjZnP6DUnCEXh2lnesI-NijP0ub8pRqz1fquc66rLRY-Esb-k6TRiPSGxiR2Y/s400/Muerbe+Brezeln+I.JPG" width="400" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span lang="EN-GB">These sweet pretzels are a fairly typical sight in German bakeries (or at least in bakeries located in the south-west of the country). I love the flavour and interesting consistency. They are a combination of flaky puff pastry and buttery chocolate-flavoured shortcrust pastry. These are twisted together into a pretzel shape, baked and then decorated with icing and slivers of almonds. I have to admit that these are a bit fiddly and time-intensive (even if shop bought puff pastry is used), but they are certainly worth spending some time on. All it takes is a bit of patience. From my own experience, it helps to try and keep calm and to resist the urge to just throw everything into the bin and to stomp upstairs if the first couple of pretzels don't work out. The trick is to get the dough to the right temperature – cold enough for the puff pastry not to get too sticky and warm enough for the short crust pastry not to be too brittle. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">This recipe makes about 20 pretzels:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">250 g flour</span></div><div class="MsoNormal"><span lang="EN-GB">75 g icing sugar</span></div><div class="MsoNormal"><span lang="EN-GB">150 g cold butter</span></div><div class="MsoNormal"><span lang="EN-GB">25 g cocoa powder</span></div><div class="MsoNormal"><span lang="EN-GB">1 egg</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">One pack of ready rolled all-butter puff pastry (if you really have a lot of time on your hands and you want to make the puff pastry yourself: about 400 g should be enough)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">1 egg white</span></div><div class="MsoNormal"><span lang="EN-GB">100g icing sugar</span></div><div class="MsoNormal"><span lang="EN-GB">2 tbsp lemon juice</span></div><div class="MsoNormal"><span lang="EN-GB">Sliced almonds, lightly toasted in a dry pan</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Combine the flour, icing sugar, butter (cut into little cubes), cocoa powder and egg and quickly knead into a ball of pastry. It should be quite firm and not sticky. Wrap in cling film and leave to rest in the fridge for about 45 minutes. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Unroll the puff pastry. Roll out the chocolate pastry with a rolling pin to match the shape and size of the puff pastry sheet. It’s best to do this on a relatively non-stick surface, such as a silicone mat or some heavy duty cling film (I used a plastic place mat in the picture below). The chocolate pastry should be about ½ cm thick or maybe a bit less. Brush the egg white onto the chocolate pastry and top it with the puff pastry sheet. Carefully press the two layers together. If there is a bit of overlap, straighten the edges with a sharp knife. Now it all depends on the consistency and temperature of the pastry. If it feels sticky (especially the puff pastry) it can help to let the whole thing firm up in the fridge for about 20 minutes.</span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht77ZYeF9QF1gWkS7u1kdgir81etidQKZHtxYquRuTzEa35mdci5ieacP_udyDcJhLOcfk-GtJL7vzYcVn3RM7v2LkJRmB6J31YVUfA05svep4eJTm9f85lyb9vPhcQd10yXQBAxCpnwWc/s1600/Muerbe+Brezeln+III.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht77ZYeF9QF1gWkS7u1kdgir81etidQKZHtxYquRuTzEa35mdci5ieacP_udyDcJhLOcfk-GtJL7vzYcVn3RM7v2LkJRmB6J31YVUfA05svep4eJTm9f85lyb9vPhcQd10yXQBAxCpnwWc/s400/Muerbe+Brezeln+III.JPG" width="400" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span lang="EN-GB">To shape the first pretzel, use a sharp knife to cut a thin strip of double pastry (about 1 ½ cm) along the long edge of the pastry sheet. Carefully twist the strip of pastry and then shape into a pretzel. The chocolate pastry is more brittle than the puff pastry and it will crack a bit or even break in some places. Don’t let this deter you and carry on. Carefully lift the pretzel onto a baking sheet lined with baking paper. Repeat about 20 times until all the pastry is used up...</span></div><div class="MsoNormal"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZ4IGUXLvDi0Nwhf1ZTJF4TZvg4Tm0IO0o1UnakKJYM64YUSYdcQDEJ5ZAe_v5tYlSWyPLGXoQJysj-IDwsiLDUDZwAtG4aTOySqQ8WHK1tmNVUPDxFaCEhbllxhwsloi0ofz_S0T4IUp/s1600/Muerbe+Brezeln+VI.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWZ4IGUXLvDi0Nwhf1ZTJF4TZvg4Tm0IO0o1UnakKJYM64YUSYdcQDEJ5ZAe_v5tYlSWyPLGXoQJysj-IDwsiLDUDZwAtG4aTOySqQ8WHK1tmNVUPDxFaCEhbllxhwsloi0ofz_S0T4IUp/s400/Muerbe+Brezeln+VI.JPG" width="400" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span lang="EN-GB">Bake in the preheated oven at 200 degrees for about 20 minutes or until the puff pastry starts turning golden.</span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYdHkKM9WYx0xoNiyZnqJBLb_nz3Z24t7RptKAILqRsx2F4sbefdUQFvF_XbbIQGosi1HbDEa27lmivAbHlDX2GdmRmfVjrpw3yqnHouPfrnhdOCvBWu_oUiWC3yIMRx1QqnaFjXj4WsSU/s1600/Muerbe+Brezeln+II.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYdHkKM9WYx0xoNiyZnqJBLb_nz3Z24t7RptKAILqRsx2F4sbefdUQFvF_XbbIQGosi1HbDEa27lmivAbHlDX2GdmRmfVjrpw3yqnHouPfrnhdOCvBWu_oUiWC3yIMRx1QqnaFjXj4WsSU/s400/Muerbe+Brezeln+II.JPG" width="400" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span lang="EN-GB">In the meantime, mix the icing sugar with the lemon juice. Add a bit of water if required – the icing should not be too thick. Brush the warm pretzels with the icing and then sprinkle with a few almond slices. Leave to set and cool and then store in a tin.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYiiD_dSwdLuXG2-Ovntdd2ALweE3IGW9-W5yaBm7KZxZVB-tfNDUeBA6QUGgnWMFmelh9YhtrCqGbVuFOIRuU8Br783gXqGeTicX8mpmoahG_ScRx4plC9ws0Njv8cEuPO6TuLQmkhI5/s1600/Betty+logo+2+winzig.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYiiD_dSwdLuXG2-Ovntdd2ALweE3IGW9-W5yaBm7KZxZVB-tfNDUeBA6QUGgnWMFmelh9YhtrCqGbVuFOIRuU8Br783gXqGeTicX8mpmoahG_ScRx4plC9ws0Njv8cEuPO6TuLQmkhI5/s1600/Betty+logo+2+winzig.jpg" /></a></div></div>Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com0tag:blogger.com,1999:blog-5166035220248947526.post-14028793856653909182012-03-25T21:37:00.001+01:002012-03-25T21:50:09.475+01:00Nutty triangles - 'Nussecken'<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnKDCR4ApM8pU2BpT5O9PXfHEsGFH31hszFZI7bojb7DhDyZ6GonUFqCiXhxXbuNgcPucNDajzax3mk_8sjDLpmdp1BVy_cevNvOEgJtf8is6H_Lv-tzWre2QQku-GrK-82ObYh7yK9DFU/s1600/Nussecken+-+I.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnKDCR4ApM8pU2BpT5O9PXfHEsGFH31hszFZI7bojb7DhDyZ6GonUFqCiXhxXbuNgcPucNDajzax3mk_8sjDLpmdp1BVy_cevNvOEgJtf8is6H_Lv-tzWre2QQku-GrK-82ObYh7yK9DFU/s400/Nussecken+-+I.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span lang="EN-GB">Inspired by my <a href="http://bettybakesgermanbreadandcakes.blogspot.co.uk/2012/03/crumbly-pastries-streuselkuchle.html">crumbly pastries </a>last week, I continued with the Süsse Stückle theme this weekend. The first recipe I baked was these nutty triangles, or Nussecken. Nussecken have a bit of a reputation for being old fashioned and a lot of people associate them with the 1970s. I am not sure why and they are certainly still very popular today. Actually, the first time I had these very delicious cakes was when my aunt Klara baked them for us sometime at the beginning of the 1990s. I liked them a lot and I have baked them many times since. So here it is: my aunt’s Nussecken recipe – thank you, Klara! These triangles are great, because they not only taste really good, but they also keep fresh for quite a while in a tin. They consist of a buttery hazelnut topping baked on top of buttery pastry and finished off with some dark chocolate. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">I baked this in a rectangular tin of 20 x 30 cm (which cut into 18 triangles) and there was enough left over to bake an additional 20 cm round tin of the stuff.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">For the pastry base:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">300 g flour</span></div><div class="MsoNormal"><span lang="EN-GB">1 tsp baking powder</span></div><div class="MsoNormal"><span lang="EN-GB">130 g butter</span></div><div class="MsoNormal"><span lang="EN-GB">130 g sugar</span></div><div class="MsoNormal"><span lang="EN-GB">2 eggs</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">For the hazelnut topping:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">200 g butter</span></div><div class="MsoNormal"><span lang="EN-GB">150 g sugar</span></div><div class="MsoNormal"><span lang="EN-GB">Some vanilla seeds or vanilla extract</span></div><div class="MsoNormal"><span lang="EN-GB">400 g ground hazelnuts (roasted hazelnuts are even better)</span></div><div class="MsoNormal"><span lang="EN-GB">4 tbsp water</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">A few tbsp apricot jam</span></div><div class="MsoNormal"><span lang="EN-GB">200 g dark chocolate</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Make the pastry, roll out until about ½ cm thick and press this into a well-greased tin. Spread the apricot jam on top of the pastry and refrigerate.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Melt the butter, mix in the sugar and vanilla and stir until the sugar has resolved. Add the hazelnuts and water. Combine well and leave to cool. Spread the hazelnut topping on the pastry and smooth the surface. Bake at 175 degrees for about 25 minutes (or until the edges start turning brown). Leave to cool in the tin, then carefully cut into triangles with a sharp knife. </span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLHmyXqBhCbYnhBJCHPcASzOljO-isT2e7NXzHC38Z4ocs9mgeX0Ahfgdfm1tBzVv9dHTlVxuOZtHvxyjXq1NqZraAvsEsGELWO2-C-d4KzJh0aCvVEj6Hjx7GusX9hOzGTiMBor5pqRw/s1600/Nussecken+II.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLHmyXqBhCbYnhBJCHPcASzOljO-isT2e7NXzHC38Z4ocs9mgeX0Ahfgdfm1tBzVv9dHTlVxuOZtHvxyjXq1NqZraAvsEsGELWO2-C-d4KzJh0aCvVEj6Hjx7GusX9hOzGTiMBor5pqRw/s400/Nussecken+II.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Melt the chocolate and use this to decorate two corners of the triangles. Leave the chocolate to set, then store in a tin. </span></div>Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com0tag:blogger.com,1999:blog-5166035220248947526.post-81130560732108553152012-03-18T14:17:00.008+00:002012-03-27T20:31:05.748+01:00Crumbly pastries – ‘Streuselküchle’<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY90c36S655kRc8YoenBfiE5PC5Y7iUUBgRvPX85sZi-OPqtZSiD6pTgHFH74Uvc_stlE80SzDBoU8X5b9bMAiW0TvOUSNseSp31viL82hC6PTojnfFDzQNgoXNM661SLUPeDZy_ZFWzUD/s1600/Streuselkuechle+I+-+new.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY90c36S655kRc8YoenBfiE5PC5Y7iUUBgRvPX85sZi-OPqtZSiD6pTgHFH74Uvc_stlE80SzDBoU8X5b9bMAiW0TvOUSNseSp31viL82hC6PTojnfFDzQNgoXNM661SLUPeDZy_ZFWzUD/s400/Streuselkuechle+I+-+new.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span lang="EN-GB">Streuselküchle are only one type of that great institution in the Swabian region of south-west Germany: Süsse Stückle, translated as ‘sweet pieces’. Süsse Stückle come in a large variety of shapes and flavours and they are sold in every bakery. Other typical examples of Süsse Stückle are the <a href="http://bettybakesgermanbreadandcakes.blogspot.co.uk/2011/11/swabian-twirls-schneckennudeln.html">Swabian twirls</a> and <a href="http://bettybakesgermanbreadandcakes.blogspot.co.uk/2012/01/custard-twirls-puddingschnecken.html">custard twirls</a> I wrote about previously. The custom in most households in south-west Germany, I think, is to purchase Süsse Stückle in a bakery for afternoon coffee if there isn’t any time to bake a cake at home. At least this is what happened when I was a child. For some reason, I really felt like eating a Streuselküchle, or crumbly pastry, last night, but as I do not have access to a German bakery I had no choice but to make them myself. The Streuselküchle is an extremely popular example of the Süsse Stückle, consisting of a yeast-dough base and topped with buttery pastry crumble (it is also a rather unkind name for calling a spotty teenager). The recipe might sound a bit dry, but these pastries are delicious (especially fresh) with a cup of coffee. The trick is to cram as much crumble on each piece as you possibly can. Commercial bakeries these days all tend to cover the Streuselküchle (and indeed most other Süsse Stückle) with a thick layer of icing. For my liking this is too sweet and really not necessary. My father’s theory is that this is done only so the Streuselküchle can be sold for longer with ascorbic acid added to the icing as a preservative. He is probably right, so I tend to stick with the traditional version without the icing.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Variation and improvisation on the Streuselküchle, however, is very possible. The picture above shows the most basic version, consisting only of yeast dough and crumble. The picture below includes a thin layer of vanilla custard under the crumble (the same used in the custard twirl recipe) and I also added a few frozen raspberries. In summer, other soft fruit (especially apricots, red currants or blueberries) tastes excellent in these pastries, or a spoonful of jam can also be added.</span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhICXpVC18TAAF8-L2Hh2iM0_dUzAqUZO4JvQLE1WZe8DHahg6GmvidukOSioO7uCYuourNdnObMoHadT5MrkKnZbEM3U-Fg80TnuYyuS-lzA8vkF-N4v9dDMkeEW4jrzBFCEAu5F6Z0eTR/s1600/Streuselkuechle+II+-+new.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhICXpVC18TAAF8-L2Hh2iM0_dUzAqUZO4JvQLE1WZe8DHahg6GmvidukOSioO7uCYuourNdnObMoHadT5MrkKnZbEM3U-Fg80TnuYyuS-lzA8vkF-N4v9dDMkeEW4jrzBFCEAu5F6Z0eTR/s400/Streuselkuechle+II+-+new.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span lang="EN-GB">This recipe makes about 16 Streuselküchle, about 10 cm each in diameter.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">For the yeast-dough base:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">200 ml warm milk</span></div><div class="MsoNormal"><span lang="EN-GB">100g melted butter</span></div><div class="MsoNormal"><span lang="EN-GB">20 g fresh yeast (or one sachet dry)</span></div><div class="MsoNormal"><span lang="EN-GB">500 g plain flour</span></div><div class="MsoNormal"><span lang="EN-GB">80 g sugar</span></div><div class="MsoNormal"><span lang="EN-GB">1 egg</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">For the crumble topping:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">170 g butter</span></div><div class="MsoNormal"><span lang="EN-GB">150 g sugar</span></div><div class="MsoNormal"><span lang="EN-GB">250 g plain flour</span></div><div class="MsoNormal"><span lang="EN-GB">Seeds from one vanilla pod, or some vanilla extract:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Optional: vanilla custard (half the recipe of the ones used for the <a href="http://bettybakesgermanbreadandcakes.blogspot.co.uk/2012/01/custard-twirls-puddingschnecken.html">custard twirls</a> is enough); berries or other soft fruit (frozen or tinned is fine).</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Mix the warm milk with the melted butter and dissolve the yeast in this mixture. In a bowl, combine the flour with the sugar. Pour the milk mixture on top of the flour and leave the yeast to activate for about 30 minutes. Then add the egg and knead patiently until you have a soft ball of dough. If it is sticky after kneading for several minutes, add a bit more flour. Cover and leave to rise for about 1 hour. After one hour, stretch and fold the dough and leave to rest for another 30 minutes.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">In the meantime, make the crumble. Combine all dry ingredients, add the soft butter (or melted butter) and mix until you have coarse crumbs.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Divide the yeast dough into about 16 pieces. Leave the pieces to rest for a couple of minutes, then roll out into round shapes. If you are making the plain Streuselküchle press a generous amount of crumble on top of the dough. Leave to rise for about 10 minutes then bake in the preheated oven at 200 degrees centigrade for about 20 minutes (the yeast dough should be nice and golden, the crumble topping still light). If you are using fruit or a custard filling add this before you put on the crumble. A spoonful of custard spread thinly on the dough is enough. Bake as above.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">If you like it really sweet you can cover the Streuselküchle with icing (icing sugar mixed with a few spoons of water or lemon juice) when they have cooled down. The Streuselküchle should be eaten within a day or two, but they can also be frozen.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO-N7TjXAnyXh4au5_WSONeLp3dcYua1cbnFDd7Ym1jSqDtttMKWkbxvxyyOgnXeY75a_mqshlmLDXIuQpY-sU6f68c4ahNb7x8_DmJDJv0nDShbel6p9Ha4UNrFdW88c6qGU1bTz40C5z/s1600/Betty+logo+winzig.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO-N7TjXAnyXh4au5_WSONeLp3dcYua1cbnFDd7Ym1jSqDtttMKWkbxvxyyOgnXeY75a_mqshlmLDXIuQpY-sU6f68c4ahNb7x8_DmJDJv0nDShbel6p9Ha4UNrFdW88c6qGU1bTz40C5z/s1600/Betty+logo+winzig.jpg" /></a></div></div>Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com0tag:blogger.com,1999:blog-5166035220248947526.post-66652828169274076132012-03-11T15:06:00.002+00:002012-03-18T16:33:12.650+00:00Cherry cake with semolina – 'Kirsch-Grieß Kuchen'<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh45B8PRUuqsR3w5utHy-m7Rmgl60WpjLv17_JVmDTS9FUQuGbWFGdHnEhakBTfiirVmP8UtARPAngheAH4hVLaypl9rIYCu6VNY2vyX7S7SkN-fe9COiYmOApc47sjklKJ6_3mvze_wgAR/s1600/Kirsch+Griess+Kuchen+-+new.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh45B8PRUuqsR3w5utHy-m7Rmgl60WpjLv17_JVmDTS9FUQuGbWFGdHnEhakBTfiirVmP8UtARPAngheAH4hVLaypl9rIYCu6VNY2vyX7S7SkN-fe9COiYmOApc47sjklKJ6_3mvze_wgAR/s400/Kirsch+Griess+Kuchen+-+new.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span lang="EN-GB">This is a very simple and traditional southern German recipe. Semolina, cherries and cinnamon are a classic combination and most German children will have grown up eating semolina pudding with cherries and a sprinkling of sugar and cinnamon on a regular basis. The flavours of this typical ‘comfort food’ are replicated in this cake. As discussed in my <a href="http://bettybakesgermanbreadandcakes.blogspot.com/2011/09/danube-waves-donauwellen.html">Donauwellen</a> recipe a few months ago, morello cherries (called sour-cherries in Germany) can be bought in large jars in Lidl or Aldi in the UK. Of course, in summer the cake should be made with fresh cherries instead! This recipe is enough for a smallish (24 cm max) round baking tin. I baked it in a 20 cm x 30 cm rectangular tin.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">100g semolina</span></div><div class="MsoNormal"><span lang="EN-GB">100 g sugar</span></div><div class="MsoNormal"><span lang="EN-GB">375 ml milk</span></div><div class="MsoNormal"><span lang="EN-GB">80 g butter</span></div><div class="MsoNormal"><span lang="EN-GB">3 egg yolks and 3 egg whites</span></div><div class="MsoNormal"><span lang="EN-GB">80 g ground almonds</span></div><div class="MsoNormal"><span lang="EN-GB">1 tsp cinnamon (or more, if you like)</span></div><div class="MsoNormal"><span lang="EN-GB">1 jar morello cherries or a few hands full of fresh, pitted cherries</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Put the semolina, sugar and milk in a pan, bring to the boil and cook for a few minutes until the semolina has absorbed all the liquid (the mixture should have the consistency of thick porridge). Add the butter, which will melt in the hot mixture. Once the butter has melted, stir in the three egg yolks and combine well. Leave the mixture to cool down.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Add the ground almonds and cinnamon and combine well, then mix in the cherries. If you are using a jar of cherries make sure you drain them well to stop the cake from going soggy (I dry them off on a few pieces of kitchen towel before adding them to the mixture). Finally, whisk the egg whites and carefully fold them in. Pour the batter into a well greased baking tin, smooth the surface and bake at 200 degrees for about 60 minutes. </span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYHQbfQCv439o2sfYOp0JzSQ62KU1PhR386ADf5AtH-l5WlsMOwbh4jD8autY6mt7_eyGIs3qjkiMR0LbyogAti0GArhXaT7L4ep6PjbPQSThzY-nCb0bLfqrT5xE0di9vJQ20QYo4fpw/s1600/Betty+logo+2+winzig.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYHQbfQCv439o2sfYOp0JzSQ62KU1PhR386ADf5AtH-l5WlsMOwbh4jD8autY6mt7_eyGIs3qjkiMR0LbyogAti0GArhXaT7L4ep6PjbPQSThzY-nCb0bLfqrT5xE0di9vJQ20QYo4fpw/s1600/Betty+logo+2+winzig.jpg" /></a></div><div class="MsoNormal"><br />
</div>Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com0tag:blogger.com,1999:blog-5166035220248947526.post-6304678604947986612012-03-04T14:40:00.004+00:002012-03-18T16:36:10.327+00:00Rustic rye bread - 'Rustikales Roggenmischbrot'<div class="MsoNormal"><span lang="EN-GB"> </span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fj0xVVDoQDb6fep8PNWgksdPLW4Li_QEI2o9iYiDNC0t8H-VWKvs5srIC0lu4viB1ldjpPnZPqnD8Y2PRnGxyCjDWNcublsDMnZwDyVpFjf3_COpdnn1hhuMQi73bWsWzGDwYc1xgqJY/s1600/Ryebread+-+cut+-+new.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fj0xVVDoQDb6fep8PNWgksdPLW4Li_QEI2o9iYiDNC0t8H-VWKvs5srIC0lu4viB1ldjpPnZPqnD8Y2PRnGxyCjDWNcublsDMnZwDyVpFjf3_COpdnn1hhuMQi73bWsWzGDwYc1xgqJY/s400/Ryebread+-+cut+-+new.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Unfortunately, I don’t manage to bake sourdough loaves nearly as often as I would like to. Admittedly, these breads are a labour of love and require some planning. The making and baking process itself is not too bad, but just getting the dough ready requires a few fairly lengthy periods of rest and proofing in between the individual steps. Over the past few months the day job just didn’t allow me to engage in this more time-intensive kind of baking very often. Having said this, though, the effort is absolutely worth it. This weekend I managed to reinvigorate my sourdough starter that was waiting patiently in the fridge and then baked another variation of rye bread with sourdough. This bread is made of three components, as described below: the sourdough, a pre-dough involving a very small amount of fresh yeast, and also a ‘soaker’, making the bread particularly moist. As most of the flour used for the bread is left to absorb liquid (water) overnight, the bread is not in danger of becoming dry, as all the moisture is ‘locked’ in the flour and seeds. The addition of a few spoons of walnut oil, as well as a small amount of coriander and caraway seed spicing, underlines the bread’s rustic flavour and appearance.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">For the sourdough (my <a href="http://bettybakesgermanbreadandcakes.blogspot.com/2012/03/making-sourdough-starter.html">PREVIOUS POST</a> describes how to make your own sourdough starter)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">140 g wholemeal rye flour</span></div><div class="MsoNormal"><span lang="EN-GB">140 ml lukewarm water</span></div><div class="MsoNormal"><span lang="EN-GB">30 g sourdough starter</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Mix these three ingredients in a bowl, cover with cling film, and leave to rest in a warm place (28 – 30 degrees are ideal) overnight or for about 12-15 hours.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">For the pre-dough:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">100 g wholemeal wheat flour</span></div><div class="MsoNormal"><span lang="EN-GB">100 ml lukewarm water</span></div><div class="MsoNormal"><span lang="EN-GB">2-3 g of fresh yeast</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Dissolve the yeast in the lukewarm water, mix in the flour, cover with cling film and leave to rest at room temperature (the room does not need to be heated) overnight or for about 12-15 hours.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">For the ‘soaker’:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">150 g wholemeal rye flour or coarsely milled rye grain</span></div><div class="MsoNormal"><span lang="EN-GB">100 g sunflower seeds, or pumpkin seeds, or walnuts (or a mixture), dry-roasted in a pan</span></div><div class="MsoNormal"><span lang="EN-GB">230 ml lukewarm water</span></div><div class="MsoNormal"><span lang="EN-GB">15 g salt</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Mix all the ingredients in a bowl, cover with cling film and leave to rest at room temperature or for 12-15 hours as the pre-dough above.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">When all three components are ready to go (the sourdough and the pre-dough should have increased in size and should look bubbly and light) put them all in a bowl. Don't forget to keep a couple of spoons of the sourdough as your starter for the next bread! Then add the following:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">250 g plain flour</span></div><div class="MsoNormal"><span lang="EN-GB">2 tbsp walnut oil (can be replaced with any other oil)</span></div><div class="MsoNormal"><span lang="EN-GB">½ - 1 level teaspoon each of finely ground coriander seeds and caraway seeds (I use a pestle and mortar)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">If you have one, leave your food processor to knead the dough for at least 7 minutes. You can also knead the dough by hand (it’s a bit sticky) and a friend told me that he gets his bread maker to knead his sourdough, which also works. Leave to rest for about 20 minutes in a warm place.</span></div><div class="MsoNormal"><span lang="EN-GB">Turn the dough out onto a lightly floured surface and, with wet hands, quickly knead and fold into the desired shape. This dough is fairly sticky, so I usually bake it in a tin, which is easiest. If you are brave, you can leave it to rise in a floured bread proofing basket instead and turn it out onto a baking sheet before baking. </span></div><div class="MsoNormal"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpg90HsZiq1WBZct5_f_en74htoA8_fQCLVqKTP0dM0moRH8J-rFQXkzmFcddyw-GmpRzRQDzxxLKe0wbgd_axsYWxBVvVXaqhn5Vv3OzMMzbTHzFhCQybC-FBjmllm5noqdBrFbJ3tj-I/s1600/Ryebread+-+unbaked.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpg90HsZiq1WBZct5_f_en74htoA8_fQCLVqKTP0dM0moRH8J-rFQXkzmFcddyw-GmpRzRQDzxxLKe0wbgd_axsYWxBVvVXaqhn5Vv3OzMMzbTHzFhCQybC-FBjmllm5noqdBrFbJ3tj-I/s320/Ryebread+-+unbaked.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the dough after 60 minutes of rising. It roughly doubled in size.</td></tr>
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</div><div class="MsoNormal"><span lang="EN-GB">Leave to rise in a warm place for about 60-90 minutes. Preheat the oven to the highest temperature possible. 250 degrees are ideal. When the bread has visibly increased in size, score the top with a sharp knife or razor blade. Spray some water into the oven (this improves the bread’s crust) and enter the loaf. Bake at the highest temperature for 20 minutes then gradually decrease the temperature to about 190 degrees to finish off. The overall baking time is about 60 minutes. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimXkqsDk3rH8Wfnzn2t0KGL41lo4JDjpKbSZtZTzRDE0GIgJQJSRsThEl74FxcpYAnNXfl2OwXMaNRecCFYzqYr3pOBmn3iX0Jd83Uz6fFpoh4RjaNMJmCiPsy1zck_HPrnhe7B7YjQwg6/s1600/Ryebread+-+baked.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimXkqsDk3rH8Wfnzn2t0KGL41lo4JDjpKbSZtZTzRDE0GIgJQJSRsThEl74FxcpYAnNXfl2OwXMaNRecCFYzqYr3pOBmn3iX0Jd83Uz6fFpoh4RjaNMJmCiPsy1zck_HPrnhe7B7YjQwg6/s400/Ryebread+-+baked.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">When the bread is finished, wrap it in a clean tea towel and leave to cool before eating (if you can, wait until the next day before cutting it). It keeps fresh for at least 5 days and also freezes well. </span></div>Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com0tag:blogger.com,1999:blog-5166035220248947526.post-66053851797547143852012-03-04T14:18:00.003+00:002012-03-18T16:54:39.344+00:00Making a sourdough starter<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOqigGEiIcqxNYrU9eSYsRZY6qvDd3HTYglCPi6_UEg_96zlfP1QxU0h6XBYyTan641tkJu-6xSBviZ81mltp9dVrddmISw_7AZ9RinU0CjBwbhMFA_dNCaUKQBHoLZUfH7Lnh8UDrb5yE/s1600/Sourdough+starter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOqigGEiIcqxNYrU9eSYsRZY6qvDd3HTYglCPi6_UEg_96zlfP1QxU0h6XBYyTan641tkJu-6xSBviZ81mltp9dVrddmISw_7AZ9RinU0CjBwbhMFA_dNCaUKQBHoLZUfH7Lnh8UDrb5yE/s400/Sourdough+starter.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="MsoNormal"><span lang="EN-GB">Making a sourdough starter is easy and cheap, but it takes a bit of time and patience. However, once your sourdough starter is ready it will keep going for years and the lengthy process does not need to be repeated. The starter will survive in the fridge for several weeks in between baking loaves of bread. Only when it goes black or mouldy it should be disposed of. Sourdough gets better with age – the more often you bake with it, the quicker and better your bread will rise. For the first few loaves a bit of yeast can be added (7 – 10 g) in order to support the sourdough’s strength. Bread made just with sourdough can take longer to rise (sometimes up to several hours). I therefore still add a bit of yeast most of the time (or use a pre-dough, as in my <a href="http://bettybakesgermanbreadandcakes.blogspot.com/2012/03/rustic-rye-bread-rustikales.html">rustic rye bread</a>), to safe time.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Below is a description of how I made my own rye flour sourdough starter, which has been alive now for almost a year and its ‘relatives’ are used by several friends to make their own bread. Sourdough can also be made with wheat or other flours, but rye is the most stable and easiest to make:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Day 1: Mix 100g wholemeal rye flour with 100 ml of lukewarm water in a fairly large bowl (more flour and water will be added in subsequent days). Cover the bowl (do not use cling film, but a plate or a loose-fitting lid) and leave in a warm place (25 degrees or higher are ideal) for 24 hours. It can be difficult to find a place in the house that is warm at all times. I rested the sourdough near the boiler when the heating was on. When the heating was off, I wrapped the bowl in a blanket with a hot water bottle filled with warm water, which did the trick! It is important not to let the sourdough get too hot. More than 40 degrees will kill it!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Day 2: add another handful of wholemeal rye flour and enough warm water to get the consistency of a sponge-cake batter. Stir well, cover and leave in a warm place as above for 24 hours.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Day 3: add a further 100 g of rye flour and 100 ml of water. Mix well and put back into a warm place to rest for 24 hours. By this point the sourdough should start smelling ‘sour’ and will be bubbly and light. If it hasn’t done so at this point, just keep going. The smell of sourdough is not always pleasant and can be quite strong, but this is normal. Only if the sourdough is turning black or has gone mouldy something has gone wrong.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Day 4: finally, feed the sourdough with a further 100g rye flour and 100 ml warm water. Mix well, cover and put back into a warm place for another 24 hours.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Now the sourdough is ready to be used for baking bread. Make sure you keep a few spoons full of the sourdough in a small jar in the fridge (before adding any more ingredients) each time you bake. This is your starter for the next bread. </span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZNkZ3Mdq06XHsjoFhrrUcRXhzCdbXbgtiqlsI92M-voi789wjOltXnpvJbuN_EzXBA1aTHdiJFE6SiprwZGcQT3nKHFRkDi709kbjrbmOAceY6XyBdturZSO5Puyu4LcF4Qh66w7_7uI/s1600/Betty+logo+winzig.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZNkZ3Mdq06XHsjoFhrrUcRXhzCdbXbgtiqlsI92M-voi789wjOltXnpvJbuN_EzXBA1aTHdiJFE6SiprwZGcQT3nKHFRkDi709kbjrbmOAceY6XyBdturZSO5Puyu4LcF4Qh66w7_7uI/s1600/Betty+logo+winzig.jpg" /></a></div><div class="MsoNormal"><br />
</div>Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com0tag:blogger.com,1999:blog-5166035220248947526.post-86934769298222630262012-03-04T10:23:00.003+00:002012-03-18T16:39:03.316+00:00'Sunken' apple cake - 'Versunkener Apfelkuchen'<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzwKqhEh5ivL5UT67f_TH95JWMA4HNXzGspoz5kTxBNTw4-JX98UUBJabWzvlXpLvNxB8PGTzLtiKwE_p-DBIOFnwzWmMLBRVQ6iCd1tcQNLqyq7G33qPwy7cDSndr4u0qkMgM_S-o84E/s1600/Apple+cake+-+whole.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRzwKqhEh5ivL5UT67f_TH95JWMA4HNXzGspoz5kTxBNTw4-JX98UUBJabWzvlXpLvNxB8PGTzLtiKwE_p-DBIOFnwzWmMLBRVQ6iCd1tcQNLqyq7G33qPwy7cDSndr4u0qkMgM_S-o84E/s400/Apple+cake+-+whole.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span lang="EN-GB">There is a ridiculous number of recipes for apple cakes in Germany. It’s a very popular type of cake and it is kind of odd, admittedly, that I have not yet posted a single one on my blog. As apples are one of the few local fruits available in the UK at the moment, I intend to make up for this. I am starting off with one of the quickest recipes for an apple cake – the famous sunken apple cake. This consists of a simple sponge base with apples, scored in a nice pattern and cut in half, making it moist and flavoursome. The cake does not take long to make and it usually doesn’t hang around the kitchen for long, because it goes down very well. Variations of the recipe below are possible. In particular, the flavour can be changed by replacing some of the flour with ground nuts. Hazelnuts, I find, are particularly tasty in this cake. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">This makes one large, round cake (I used a tin with a 28 cm diameter), but it can also be baked in a square tin.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">250 g butter, soft at room temperature</span></div><div class="MsoNormal"><span lang="EN-GB">130 g sugar</span></div><div class="MsoNormal"><span lang="EN-GB">3 eggs</span></div><div class="MsoNormal"><span lang="EN-GB">Some vanilla seeds or extract (optional)</span></div><div class="MsoNormal"><span lang="EN-GB">200g plain flour</span></div><div class="MsoNormal"><span lang="EN-GB">1 heaped tsp baking powder</span></div><div class="MsoNormal"><span lang="EN-GB">50 ml milk (or some milk and some rum)</span></div><div class="MsoNormal"><span lang="EN-GB">4-5 eating apples, depending on their size</span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-fTAmDc47l05EybUF_F9ZEvfulnVWBalhJXr2BoCXNtiR1WI_6zI7mVdb2jW6M6Hdsa5TXBCLWf9SgDm7CS2iE6Mq2-KdHssnkt0zk2yxgyLJmqNn8_zpvCeZ4bogG7Zgc5rB8cJTri2j/s1600/Apple+cake+-+slice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-fTAmDc47l05EybUF_F9ZEvfulnVWBalhJXr2BoCXNtiR1WI_6zI7mVdb2jW6M6Hdsa5TXBCLWf9SgDm7CS2iE6Mq2-KdHssnkt0zk2yxgyLJmqNn8_zpvCeZ4bogG7Zgc5rB8cJTri2j/s400/Apple+cake+-+slice.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span lang="EN-GB">Cream the butter and the sugar and whisk until light and fluffy. Add the eggs one by one and continue whisking. Add the vanilla, if using. Mix the flour and the baking powder and blend into the butter mixture. Add the milk as required – the batter should not be liquid, but it should not be too dry either (it needs to be firm enough for the apples not to sink before you put the cake in the oven).</span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrJuUv7s0mmCdse1i_9NTs2GzhvWl3UWb6xmCCQwT6Jw9S73-CZe7oEjF4h5RsKCHaF26QmyDy1qim2OM-eLB9VUknw4j7bbBYCutEMlzSu1XZH3kYWhQovSMp_vxYqmbvoyEq9N0fwZjt/s1600/Apple+cake+-+unbaked.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrJuUv7s0mmCdse1i_9NTs2GzhvWl3UWb6xmCCQwT6Jw9S73-CZe7oEjF4h5RsKCHaF26QmyDy1qim2OM-eLB9VUknw4j7bbBYCutEMlzSu1XZH3kYWhQovSMp_vxYqmbvoyEq9N0fwZjt/s400/Apple+cake+-+unbaked.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span lang="EN-GB">Grease a baking tin, add the batter and smooth the surface. Peel the apples, cut them in half and remove the core. Slice the surface of the apples with a sharp knife without cutting through the apple (the photo of the baked cake above shows best how this should be done). Place the apple halves on top of the batter and bake in the preheated oven at 180 degrees for 40-50 minutes. </span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMtvJj2gAd3qyum-SMRHTYjHv0GGyriMjSaH7bhm4436nJ1d3xZ3GBiEZvYntIeWluoWxsJPYnU3yI-CowPIOEYlr7wA9itkQrtWEgfWFv7p_4etNI0Zlj5qXsY0fhLi4yKFTFvr9dK8z/s1600/Betty+logo+2+winzig.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMtvJj2gAd3qyum-SMRHTYjHv0GGyriMjSaH7bhm4436nJ1d3xZ3GBiEZvYntIeWluoWxsJPYnU3yI-CowPIOEYlr7wA9itkQrtWEgfWFv7p_4etNI0Zlj5qXsY0fhLi4yKFTFvr9dK8z/s1600/Betty+logo+2+winzig.jpg" /></a></div><div class="MsoNormal"><br />
</div>Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com0tag:blogger.com,1999:blog-5166035220248947526.post-35828422004200954692012-02-18T17:46:00.002+00:002012-03-18T16:57:13.969+00:00Buttercake - 'Butterkuchen'<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEY1WUJ9Lceiixgr7NuOhov945hBXEBMZgqdKbq8C80qDirCSmoqosatdwydVlNevjAYsa_aNDb5KnaYkDIiTGMWgajzTE8VvVgDpACoJYmBIyvk_I623PqMpxptn0QxExPjiG6kgDe2v_/s1600/Butterkuchen+-+Piece.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEY1WUJ9Lceiixgr7NuOhov945hBXEBMZgqdKbq8C80qDirCSmoqosatdwydVlNevjAYsa_aNDb5KnaYkDIiTGMWgajzTE8VvVgDpACoJYmBIyvk_I623PqMpxptn0QxExPjiG6kgDe2v_/s400/Butterkuchen+-+Piece.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span lang="EN-GB">Buttercake, consisting of a fluffy yeast-dough base and topped with sweet and crunchy sliced almonds, is very traditional and often served with afternoon coffee or tea. If at all possible, the cake should be baked and eaten on the same day and it tastes best when it is still a little bit warm. The cake is very simple and easy to make, but its flavour is very delicate and it is not too sweet. Some single cream or whipping cream is poured on the cake when it comes out of the oven, making it moist and enhancing the buttery flavour. I really recommend using fresh yeast for this, as the yeasty flavour is central to this cake and dry yeast just does not taste quite as good. I buy my fresh yeast in larger batches on ebay, where it is sold by a number of professional bakers in England. The yeast I received was always very fresh and of excellent quality and arrived within a day of buying it. I immediately cut it into 20g portions when it arrives, wrap it in tin foil and keep it in the freezer. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">This makes one square or rectangular cake of about 25 by 25 cm or 20 by 30 cm. It cuts into about 12 slices. The recipe can easily be doubled for a larger cake tin.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">For the dough:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">250 g plain flour</span></div><div class="MsoNormal"><span lang="EN-GB">60 g sugar (or more, if you like it sweeter)</span></div><div class="MsoNormal"><span lang="EN-GB">20 g fresh yeast (or one sachet dry)</span></div><div class="MsoNormal"><span lang="EN-GB">125 ml milk</span></div><div class="MsoNormal"><span lang="EN-GB">1 egg yolk</span></div><div class="MsoNormal"><span lang="EN-GB">30 g butter</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">For the topping:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">50 g sliced almonds</span></div><div class="MsoNormal"><span lang="EN-GB">50 g sugar</span></div><div class="MsoNormal"><span lang="EN-GB">50 g butter, cut into small pieces</span></div><div class="MsoNormal"><span lang="EN-GB">100 ml single or whipping cream</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Combine the flour and the sugar. Dissolve the fresh yeast in the milk and pour on top of the flour. Leave to stand for about 20 minutes. Add the egg yolk and melted butter and knead for a few minutes until you have a soft and fluffy ball of dough (if using dry yeast, just combine all dough ingredients straight away). Cover and leave to rise for at least 1 hour or until doubled in size.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Roll out the dough to fit your baking tin or tray (this should be greased). Leave to rise again for about 30 minutes. Punch some holes in the dough with the handle of a wooden cooking spoon (or use your fingers). Top the cake first with the sliced almonds, sprinkle on the sugar and finish with the butter, cut into very small pieces. Bake at 180 degrees for about 25 minutes. If you use a cake tin with a loose bottom I recommend placing this in a baking tray to avoid melting butter dripping into the oven.</span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2SPr_px2rIETFHhrS4PUJxdq8iUs2A0RpR0nEh8dAjK64tQU0NfSM60zS8aIIcyDLXXw5RrwwvdVGPERiieL0sOjVGDF7DpCUB9vgjxq_vd-yj_yfb452nLKvVDlCrfP-waUIn2CyFilK/s1600/Butterkuchen+-+unbaked.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2SPr_px2rIETFHhrS4PUJxdq8iUs2A0RpR0nEh8dAjK64tQU0NfSM60zS8aIIcyDLXXw5RrwwvdVGPERiieL0sOjVGDF7DpCUB9vgjxq_vd-yj_yfb452nLKvVDlCrfP-waUIn2CyFilK/s400/Butterkuchen+-+unbaked.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span lang="EN-GB">Remove the cake from the oven and carefully pour on the cream – I punch a few more holes in the cake before I do so, to ensure that the cream is absorbed into the cake. Leave to cool slightly and eat while still warm. </span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho20uKaktutDWuh8xy7dH308JqG8d7-LFrfaakRfeDIapuWOuVgdBAVIKxRhVwrhdY1B37zNGuMU9FVEDZES5OM61sC0032XUJUIKppRb3qKb9r7q-YpNebL24C02slLN1UqFv69LQeL7S/s1600/Butterkuchen+-+baked.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho20uKaktutDWuh8xy7dH308JqG8d7-LFrfaakRfeDIapuWOuVgdBAVIKxRhVwrhdY1B37zNGuMU9FVEDZES5OM61sC0032XUJUIKppRb3qKb9r7q-YpNebL24C02slLN1UqFv69LQeL7S/s400/Butterkuchen+-+baked.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
</div>Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com0tag:blogger.com,1999:blog-5166035220248947526.post-43731963807052003882012-02-12T17:02:00.004+00:002012-03-18T16:58:40.346+00:00German Cheesecake – 'Käsekuchen'<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqGBOuz7G37cHY2vLLw91rqLjKb1yDbsbLB2BMKcyRX2H8PGjFmDtyvueq4nUqvuJuGpnlNVu1mXVHl4HFZ51ICiLRXVoL2W0PyUPgTqW8BQtCZDpbeEFZVG9cToy_jwN3Kzk7TgvYs65/s1600/Kaesekuchen+Stueck.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqGBOuz7G37cHY2vLLw91rqLjKb1yDbsbLB2BMKcyRX2H8PGjFmDtyvueq4nUqvuJuGpnlNVu1mXVHl4HFZ51ICiLRXVoL2W0PyUPgTqW8BQtCZDpbeEFZVG9cToy_jwN3Kzk7TgvYs65/s400/Kaesekuchen+Stueck.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span lang="EN-GB">German cheesecake is quite different from American-style cheesecake, which is most common in the UK. The German version is always baked and its main ingredient is quark – a soft cheese with a considerably lower fat content than Philadelphia cheese. The flavour of German cheesecake is not dissimilar to the American version, but its consistency is a lot lighter and fluffier. Until a few years ago quark was not really available in regular supermarkets in the UK. Now it is sold almost everywhere. I baked this with the non-fat version (making up for this with the addition of melted butter), but the more fatty curd cheese, which is similar in texture, can also be used. The amount of butter in the mix can be reduced in this case. I have read (but I have not tried this yet) that quark can be replaced with strained yoghurt if it is nowhere to be found. Thick yoghurt is placed in a sieve lined with a thin cotton tea towel and left to strain in the fridge overnight. The resulting consistency resembles that of quark. I am sure this will work, but I also think that the flavour will not quite be the same.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">German cheesecake is one of my favourite cakes. It keeps for a few days and it can be varied according to taste. The very basic version, without any flavouring or additions, tastes great. The flavour can be altered with the addition of grated lemon peel or vanilla seeds or extract. Fruit can also be added. In winter, raisins or slices of poached pears are good. In summer, a handful of raspberries, blueberries, cherries or apricots make for a fruity alternative.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">This makes one large cheesecake – I used a spring form with a 28 cm diameter.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">For the pastry:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">250 g plain flour</span></div><div class="MsoNormal"><span lang="EN-GB">130 g cold butter</span></div><div class="MsoNormal"><span lang="EN-GB">75 g sugar</span></div><div class="MsoNormal"><span lang="EN-GB">1 egg yolk (plus two tbsp cold water, if required)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">For the filling:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">750 g quark cheese</span></div><div class="MsoNormal"><span lang="EN-GB">65 g plain flour</span></div><div class="MsoNormal"><span lang="EN-GB">175 g sugar</span></div><div class="MsoNormal"><span lang="EN-GB">4 eggs</span></div><div class="MsoNormal"><span lang="EN-GB">100 g melted butter</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Quickly knead all pastry ingredients into a ball of dough. Leave to rest in the fridge for about 45 minutes. Grease a springform tin and line it with the thinly rolled out pastry. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">For the filling divide the egg yolks from the egg whites. Whisk the egg whites until they form stiff peaks. Mix the egg yolks with the quark cheese, flour and sugar. Add the melted butter and mix well. Finally, thoroughly fold in the whisked egg whites. You can add some vanilla seeds/extract or some grated lemon peel to flavour the cheesecake mixture. The cake in the picture contains some rum-soaked raisins and vanilla.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">If using, add some raisins or fruit to the pastry shell. Add the cheesecake mixture and smooth the surface. Bake in the preheated oven for about 60 minutes at 180 degrees. Make sure the cake does not get too dark on top. If it does, it can be covered with some aluminium foil.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">The cheesecake can rise quite a lot and tends to sink a bit in the middle when it cools down. I have found that it sinks less if it is left in the switched off oven for a while to cool down slowly (maybe open the door a little bit). Leave to cool completely before cutting.</span></div><div class="MsoNormal"><br />
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</div>Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com1tag:blogger.com,1999:blog-5166035220248947526.post-90496923644472814062012-02-07T21:27:00.003+00:002012-03-18T17:01:21.216+00:00Flaming Hearts - 'Flammende Herzen'<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSbDB_VEc70-vlUR_ahM5aRTBMybzClfwFXeHce5QEwPr1bJCIl91KLjLDe2xZdPoEkJ4uv9kMSBKU4ui_06dwzbEfPmyaWL8_lC_4UnYpjHvus94ZoNAX3KOsUFWM217hZS9CpqTDWmp/s1600/Flammende+Herzen+-+finished.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaSbDB_VEc70-vlUR_ahM5aRTBMybzClfwFXeHce5QEwPr1bJCIl91KLjLDe2xZdPoEkJ4uv9kMSBKU4ui_06dwzbEfPmyaWL8_lC_4UnYpjHvus94ZoNAX3KOsUFWM217hZS9CpqTDWmp/s400/Flammende+Herzen+-+finished.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span lang="EN-GB">I baked these flaming hearts with Valentine’s Day in mind. They keep fresh for quite a few days, so it doesn’t matter that this is a bit early (although I doubt they will survive until the 14<sup>th</sup>). Flammende Herzen very much remind me of my childhood. They are a real 1980s thing and my mother sometimes bought these for us in the bakery to eat in the afternoons. Needless to say that they are quite tasty. I think you can still find them in quite a few bakeries, but they have lost some of their popularity to muffins and to other more fashionable cakes. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Flaming hearts are traditionally filled with either jam or a chocolate filling. For the latter, the use of German nougat is most common. As discussed already in my <a href="http://bettybakesgermanbreadandcakes.blogspot.com/2011/12/rascals-spitzbuben.html">Spitzbuben (Rascals)</a> recipe I posted before Christmas, this praline paste is not commonly sold in the UK, but it can be substituted with a range of alternatives. In this case just a regular chocolate spread, like Nutella, would also work OK (although a filling that firms up seems preferable and will probably look better). As I used my last pack of German nougat for this batch of Flammende Herzen, I will soon experiment with homemade praline paste, made like a ganache with cream and melted chocolate and some pure hazelnut butter. Taste-wise, I think, this would come pretty close.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">This recipe makes about 20 large double biscuits.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">For the biscuits:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">250 g very soft butter</span></div><div class="MsoNormal"><span lang="EN-GB">120 g icing sugar</span></div><div class="MsoNormal"><span lang="EN-GB">4 egg yolks</span></div><div class="MsoNormal"><span lang="EN-GB">300 g plain flour</span></div><div class="MsoNormal"><span lang="EN-GB">Seeds from one vanilla pod or some vanilla extract</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">For the filling:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Either jam, mixed with a bit of water and slightly warmed up</span></div><div class="MsoNormal"><span lang="EN-GB">Or chocolate spread</span></div><div class="MsoNormal"><span lang="EN-GB">Or nougat or a praline paste replacement (see above)</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">To decorate: melted chocolate or chocolate cake covering</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Whisk the butter with the sugar and egg yolks until light and fluffy. Add the flour in a few additions and combine well, but don’t overmix the batter or whisk too hard. Fill the batter in a piping bag and pipe evenly sized biscuits onto a baking sheet covered in baking paper. Put in the fridge for about 10 minutes to let them firm up a bit. Bake in the preheated oven at about 170 degrees until the edges turn slightly golden (about 10-15 minutes).</span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNL4LCci7m4BT93HjGyjluo1o-9isByjEd1YPr3nqvh3yQjTrtvfZavAPulmmAjn3lHApgHWdRVU2ZHXPU98sUGh6xIH81L7Xhb862N7busHF1cKZ3HctfRT-taFpxwFlTI2I_TU7egP1/s1600/Flammende+Herzen+-+baked.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNL4LCci7m4BT93HjGyjluo1o-9isByjEd1YPr3nqvh3yQjTrtvfZavAPulmmAjn3lHApgHWdRVU2ZHXPU98sUGh6xIH81L7Xhb862N7busHF1cKZ3HctfRT-taFpxwFlTI2I_TU7egP1/s200/Flammende+Herzen+-+baked.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-y_NEyCW5uFwT6M39y7mBMdHeJpIU_5Lw7GCGxuqXHfa6fUYAnSxW0WAeJQ_iJw-07XtSVhkkWSP8nL4gCrngX0nqNljPP0bjC3IDQJhdh0n-KmSLokAJ24K_4Xm2hu3GQb3tVnrD_qWo/s1600/Flammende+Herzen+-+piped.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-y_NEyCW5uFwT6M39y7mBMdHeJpIU_5Lw7GCGxuqXHfa6fUYAnSxW0WAeJQ_iJw-07XtSVhkkWSP8nL4gCrngX0nqNljPP0bjC3IDQJhdh0n-KmSLokAJ24K_4Xm2hu3GQb3tVnrD_qWo/s200/Flammende+Herzen+-+piped.JPG" width="200" /></a></div><div class="MsoNormal"></div><div class="MsoNormal"><br />
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<span lang="EN-GB">Remove from the oven and leave to cool. Don't try to remove the biscuits too quickly, as they are quite brittle when warm. When the biscuits are cold, sandwich them together with your choice of filling. Melt the chocolate or cake covering and dip one side of the biscuits in the chocolate. Leave to dry and then store in a tin.</span></div><div class="MsoNormal"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjOm_PcQo05dzcT1Y4X5zvoCecOKx64btxFRiJgL19WLGBWiXVDqWMZ9II8NAyelJhnsebH2I4j-mb1vE6DB8z_oQBud_WDjcCaGzMd3xBUXKMW7HIA02DkvZmuOhoovZcq3iU9Y76L5A/s1600/Betty+logo+winzig.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipjOm_PcQo05dzcT1Y4X5zvoCecOKx64btxFRiJgL19WLGBWiXVDqWMZ9II8NAyelJhnsebH2I4j-mb1vE6DB8z_oQBud_WDjcCaGzMd3xBUXKMW7HIA02DkvZmuOhoovZcq3iU9Y76L5A/s1600/Betty+logo+winzig.jpg" /></a></div></div>Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com0tag:blogger.com,1999:blog-5166035220248947526.post-22553915403629981882012-01-30T19:22:00.002+00:002012-03-18T17:03:44.628+00:00Custard twirls - 'Puddingschnecken'<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFA1fPg1ctuPoUJ0twUrbQGyXnGhb7fpX1xnzZBAkyDix34ZFok16QkYU15r2LUgY6S8lYssq3HG-IvtkxWnWcbmyizoJtwcipbXgxrc2MKIciTFn4h15etvmVRm7ENfN-KAhZj-DAZrCJ/s1600/Puddinghorn+baked+II.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFA1fPg1ctuPoUJ0twUrbQGyXnGhb7fpX1xnzZBAkyDix34ZFok16QkYU15r2LUgY6S8lYssq3HG-IvtkxWnWcbmyizoJtwcipbXgxrc2MKIciTFn4h15etvmVRm7ENfN-KAhZj-DAZrCJ/s400/Puddinghorn+baked+II.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span lang="EN-GB">These little pastries are sold in pretty much every bakery in Germany. They are a favourite for breakfast or with coffee or tea in the afternoon. Of course, variations of these twirls also seem to be a staple of the continental breakfast around the world. Very similar pastries can be found in a lot of other European countries and Germany certainly cannot claim copyright for this recipe. However, they are fairly traditional and certainly tasty enough to be included in this blog. In German these twirls have another strange name. Puddingschnecken literally translates as custard snails. But don’t let this put you off. The custard-type filling makes the twirls particularly moist and sumptuous. They are relatively easy to make and they freeze well and can be defrosted and reheated in the oven very quickly. The recipe below makes about 15 custard twirls.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">For the dough:</span></div><div class="MsoNormal"><span lang="EN-GB">500 g plain flour</span></div><div class="MsoNormal"><span lang="EN-GB">20 g fresh yeast (or 1 sachet dry)</span></div><div class="MsoNormal"><span lang="EN-GB">80 g sugar</span></div><div class="MsoNormal"><span lang="EN-GB">Seeds from one vanilla pod</span></div><div class="MsoNormal"><span lang="EN-GB">2 eggs</span></div><div class="MsoNormal"><span lang="EN-GB">120 ml lukewarm milk</span></div><div class="MsoNormal"><span lang="EN-GB">100 g melted butter</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">For the filling:</span></div><div class="MsoNormal"><span lang="EN-GB">65 g corn flour</span></div><div class="MsoNormal"><span lang="EN-GB">500 ml milk</span></div><div class="MsoNormal"><span lang="EN-GB">80 g sugar</span></div><div class="MsoNormal"><span lang="EN-GB">Seeds from one vanilla pod</span></div><div class="MsoNormal"><span lang="EN-GB">100 g raisins soaked in rum (or apple juice)</span></div><div class="MsoNormal"><span lang="EN-GB"> 2 tbsp orange marmalade</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Dissolve the yeast in the warm milk and mix with all the other dough ingredients. Knead thoroughly for about 10 minutes until you have a smooth and fluffy ball of dough. Put in a bowl, cover with a tea towel and leave to rise until it has roughly doubled in size.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">In the meantime make the filling. Mix the corn flour with the sugar and vanilla seeds. Add about 80 ml of the milk and whisk well. Make sure there aren’t any lumps. Bring the rest of the milk to the boil. Add the corn flour mix and boil for about 1 minute, whisking continuously, until the custard has thickened. Leave to cool. I usually place some cling film on top of the custard to prevent a skin from forming. When the custard has cooled down (it can still be lukewarm) mix in the raisins.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Roll out the dough thinly into a rectangle of about 40 by 60 cm. Spread the custard mixture on top evenly and thinly. The filling should not be too thick or it will ooze out when rolling and cutting. Roll up from the shorter side of the rectangle. Cut carefully (I use a sharp serrated knife) into twirls about 2 cm thick. Place on a baking sheet lined with baking paper. Take care not to apply too much pressure when cutting, so the filling stays in place and the twirls keep their shape.</span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsWotZTNa9VF10g2ZQDFOdxqRjmMrB04YodxDcHZRZgZG_efg-pQBFEWS5qcWVIYJPVpstjWGxZMYEsqdavzC7NzWI__0zPT4Lapqhf2YXM3IoImijVCo698iblWApzrofksledrtG5CCq/s1600/Puddinghorn+unbaked.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsWotZTNa9VF10g2ZQDFOdxqRjmMrB04YodxDcHZRZgZG_efg-pQBFEWS5qcWVIYJPVpstjWGxZMYEsqdavzC7NzWI__0zPT4Lapqhf2YXM3IoImijVCo698iblWApzrofksledrtG5CCq/s320/Puddinghorn+unbaked.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span lang="EN-GB">Bake in the preheated oven at 180 degrees for about 25 minutes (or until golden brown on top). In the meantime smooth the marmalade through a sieve and mix with a bit of warm water. Take the twirls out of the oven and brush with the marmalade whilst still hot. This gives them a nice shine. Eat within two days or freeze.</span></div><div class="MsoNormal"><br />
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</div>Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com0tag:blogger.com,1999:blog-5166035220248947526.post-5405844176804832292012-01-29T17:22:00.001+00:002012-03-18T17:05:33.057+00:00Sand cake - 'Sandkuchen'<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL8XbAkIZDqk75FW-D5xsa-D24l0lqNbxQGxSSZJE8aDl2B7jdc_p_JUQj9SWWggggijNMMMGCjrm_8JtieFoOCwA7Pvxa55k80AsKlGX6qvs7mvOFvNPJDmp6LUx5fuiQxT_NunCxIooN/s1600/Sandkuchen+-+geschnitten.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL8XbAkIZDqk75FW-D5xsa-D24l0lqNbxQGxSSZJE8aDl2B7jdc_p_JUQj9SWWggggijNMMMGCjrm_8JtieFoOCwA7Pvxa55k80AsKlGX6qvs7mvOFvNPJDmp6LUx5fuiQxT_NunCxIooN/s400/Sandkuchen+-+geschnitten.JPG" width="375" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="MsoNormal"><span lang="EN-GB">The ‘special’ ingredient in this recipe is not sand but corn flour, giving this cake its specific ‘sandy’ texture. To be honest (and as can be seen on the picture) this cake is nothing special, but the most basic of cakes. The Sandkuchen, however, is a very old and traditional recipe and the process of making the batter is quite different from other basic sponge cakes. The addition of corn flour, as well as whipped egg whites and melted butter, make it particularly fine and light. Its flavour is buttery with a subtle hint of lemon. It keeps for at least a week if stored in a tin and it tastes good with a cup of coffee or tea.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">I mentioned another one of my attempts at making sand cake in my previous post. It all went wrong, because I filled too much batter in the cake tin and it ended up flooding my entire oven. Beware – this recipe contains very little baking powder, but it rises like crazy. Don’t be tempted to overfill the tin – about half full is enough. Instead of filling all the batter into my large loaf tin, this time I baked one large and one small loaf. This was just about right and there was no need to scrub the oven afterwards.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">4 eggs and 2 additional egg yolks</span></div><div class="MsoNormal"><span lang="EN-GB">300 g sugar</span></div><div class="MsoNormal"><span lang="EN-GB">Finely grated zest from one organic lemon</span></div><div class="MsoNormal"><span lang="EN-GB">2 egg whites</span></div><div class="MsoNormal"><span lang="EN-GB">200 g flour</span></div><div class="MsoNormal"><span lang="EN-GB">150 g corn flour</span></div><div class="MsoNormal"><span lang="EN-GB">1 level tsp baking powder</span></div><div class="MsoNormal"><span lang="EN-GB">320 g melted butter</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Whisk the eggs, egg yolks and the sugar in a food processor or with an electric whisk for at least 5 minutes or until light and fluffy. Whisk the egg whites to firm peaks and carefully fold into the egg mixture. Mix the flour, corn flour and baking powder and also fold into the egg mixture in stages (with about 4 additions). Make sure all the flour has been mixed in well. Finally, stir the melted butter (this can be slightly warm, but should not be hot) into the batter and combine well. </span></div><div class="MsoNormal"><br />
<span lang="EN-GB">Pour the batter into greased and floured baking tin (do not overfill!) and bake for about 1 hour in the preheated oven at about 175 degrees. Prick with a match or wooden skewer to ensure the cake is baked all the way through.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmHIb2rxPAD7BG0JGQLM92hsX0IVFuUK4m4fnazejoWzE9tlhxvF70cr9B1ILwLB_vR0G056fSXsgReG5uCigsy6pMKA6jE_TDVemZOsH_4yA-LnVW1XGxv2WefjDxXZcNdZhL84OP8zl/s1600/Sandkuchen+-+ohne+Guss.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmHIb2rxPAD7BG0JGQLM92hsX0IVFuUK4m4fnazejoWzE9tlhxvF70cr9B1ILwLB_vR0G056fSXsgReG5uCigsy6pMKA6jE_TDVemZOsH_4yA-LnVW1XGxv2WefjDxXZcNdZhL84OP8zl/s320/Sandkuchen+-+ohne+Guss.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Leave to rest in the tin for about 10 minutes then turn out of the tin and cool on a wire rack. When the cake is cold dust with icing sugar or decorate with chocolate (recommended). Wrap well in foil or store in a tin and this will keep for at least a week.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNcMle_Aj8DyfYsOFYvoBF00aQdMvGgH_qIpb8r1y1-dpi_Dn2hdDRuavw6Jkav_XeeZcfwQCXfQ37-Z_vB4fkVE-cXjqvHlQ57Iq0KAzTo5SWfNIS393oruoqo8lCLY15YNXQQpudclU-/s1600/Sandkuchen+-+mit+Guss.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNcMle_Aj8DyfYsOFYvoBF00aQdMvGgH_qIpb8r1y1-dpi_Dn2hdDRuavw6Jkav_XeeZcfwQCXfQ37-Z_vB4fkVE-cXjqvHlQ57Iq0KAzTo5SWfNIS393oruoqo8lCLY15YNXQQpudclU-/s320/Sandkuchen+-+mit+Guss.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div></div>Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com0tag:blogger.com,1999:blog-5166035220248947526.post-20346329206031666112012-01-28T22:16:00.003+00:002012-03-19T21:00:28.604+00:00Linzer tart - 'Linzertorte'<div class="MsoNormal"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbGBtGerR_DYsiFagvFwvcVgtoGmVH2Y714YlBArtBELDoZ8V5Zhkz6SUwt0ATyBLtu5NICwmcKNI3D92tp6lkfXbAyeFsKuwgWsyYpa1c5aiDP9Cv1SBM3vaFm8uIT2y-jqtquKcTf1JB/s1600/Linzer+ganz.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbGBtGerR_DYsiFagvFwvcVgtoGmVH2Y714YlBArtBELDoZ8V5Zhkz6SUwt0ATyBLtu5NICwmcKNI3D92tp6lkfXbAyeFsKuwgWsyYpa1c5aiDP9Cv1SBM3vaFm8uIT2y-jqtquKcTf1JB/s400/Linzer+ganz.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span lang="EN-GB">New year, new recipes. Having been a bit slack over Christmas and the New Year – enjoying cakes and biscuits baked mostly by my parents for a change – I commenced my baking two weekends ago. I had only had a baking break of three weeks (and I did make a <a href="http://bettybakesgermanbreadandcakes.blogspot.com/2011/11/poppy-seed-cake-mohnkuchen.html">poppy seed cake</a> and <a href="http://bettybakesgermanbreadandcakes.blogspot.com/2011/09/fruity-crumbe-cake-streuselkuchen.html">fruity crumble cake</a> on Christmas Day, so it’s not that I didn’t practice at all), but it all went to pieces. My first cake of 2012 was the famous <a href="http://bettybakesgermanbreadandcakes.blogspot.com/2012/01/sand-cake-sandkuchen.html">sand cake (Sandkuchen)</a>, but it went so wrong. It started off OK and the cake rose beautifully. But it just rose and rose and when it had covered most of my newly cleaned oven I had to take drastic measures that I don’t want to go into. The second cake I made was my mother’s excellent apple cake with a sour cream topping. This tasted good, but it just didn’t look anywhere near as nice as my mum’s, so it didn’t make it into the blog, either. Finally, this weekend, my baking started to recover. Following a German baked cheesecake that almost hit the mark, the Linzer tart came out top. So here it is: my first recipe of 2012.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Obviously, the Linzer tart is not German, but Austrian. However, it is an extremely popular cake all over Germany and in the south in particular. There are two basic variations of this cake. One is made with a sponge-cake type batter and the decorative grid is piped on. The other, and arguably most original and traditional variant (as in my recipe below), is made from pastry and the decoration is rolled out or cut instead. Although the Linzer tart is eaten all year round, I think it is particularly pleasant in the winter with its subtle flavour of cloves and cinnamon. In order to achieve the typically crumbly and soft texture it is important to wrap the tart in foil and cling film and to let it rest for about a week before it is consumed. The ‘original’ Linzer tart is characterised by a filling of red currant jam (called ‘Ribisel’ in Austria). As this is not widely available in the UK I usually use raspberry jam instead. Any jam or fruit jelly will work well, but I think one with a red colour looks best.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">This recipe is for a 28 cm spring form:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">For the pastry:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">300 g plain flour</span></div><div class="MsoNormal"><span lang="EN-GB">300 g ground nuts (a mixture of almonds and hazelnuts is best)</span></div><div class="MsoNormal"><span lang="EN-GB">250 g sugar</span></div><div class="MsoNormal"><span lang="EN-GB">1 egg and one extra egg yolk</span></div><div class="MsoNormal"><span lang="EN-GB">300 g butter</span></div><div class="MsoNormal"><span lang="EN-GB">2 large pinches of ground cloves</span></div><div class="MsoNormal"><span lang="EN-GB">1 tsp cinnamon</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">For the filling and decoration:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">250 g jam (red currant, if available, or raspberry)</span></div><div class="MsoNormal"><span lang="EN-GB">1 egg yolk</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Quickly combine the pastry ingredients. Wrap in cling film and leave the pastry to rest in the fridge for about 1 hour.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Roll out about 2/3 of the pastry and add to the greased spring form (press down evenly with your fingers if required). Roll the remaining pastry into a thin sausage (about the thickness of a pen). Line the circumference of the spring form with a length of this sausage to form a rim (this will prevent the jam from oozing out). Spread the jam on top of the cake and then use the remaining strips of pastry to decorate with a grid-like pattern. Brush the pastry rim and grid with egg yolk and bake in a preheated oven at 180 degrees for about 50 minutes. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Leave the tart to cool, then wrap in aluminium foil and cling film and leave to mature for about one week (or at least 2 days).</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuKCHL_AHyJGwECvy9IiZvM4BWAJgQac8WlWw3MdN-o1g-jORqfy6ZVPJeAfnqKGFkKGkODX00ZNavCxCYqD6UrcxRzB0dKKoAsy0-xwpqXpeit3t5uu4-K2JYUsYPFi8LfcCTOd-PZqdI/s1600/Betty+logo+winzig.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuKCHL_AHyJGwECvy9IiZvM4BWAJgQac8WlWw3MdN-o1g-jORqfy6ZVPJeAfnqKGFkKGkODX00ZNavCxCYqD6UrcxRzB0dKKoAsy0-xwpqXpeit3t5uu4-K2JYUsYPFi8LfcCTOd-PZqdI/s1600/Betty+logo+winzig.jpg" /></a></div></div>Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com0tag:blogger.com,1999:blog-5166035220248947526.post-83191424042771807792011-12-18T21:26:00.002+00:002012-03-19T21:02:53.027+00:00Rascals - 'Spitzbuben'<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEOFHbA7mCWwXEdnnHnfjT-pkoquevcHapmZtDc6Ny50D03HK1M8JVxDnVBsLYgIl5nxYkBiu9OkJuiIb4GdiXA4lpcFyrh2STkzdn6Z2laHg6dy_OGYaCynYO-IpRVJCizUwKmbSys-LJ/s1600/Spitzbuben+-+pile.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEOFHbA7mCWwXEdnnHnfjT-pkoquevcHapmZtDc6Ny50D03HK1M8JVxDnVBsLYgIl5nxYkBiu9OkJuiIb4GdiXA4lpcFyrh2STkzdn6Z2laHg6dy_OGYaCynYO-IpRVJCizUwKmbSys-LJ/s400/Spitzbuben+-+pile.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">And here it is: my final German Christmas biscuit recipe for the year (I'll be back in January and I promse there won't be any new-year-resolution diet recipes from me). Spitzbuben are another ‘must have’ recipe in every self-respecting Christmas biscuit fanatic’s tins. I have no idea why they are so oddly named or what their origin is, but I do know one thing for sure: they are very good. Spitzbuben are traditionally cut out with a fluted round cutter and filled with either jam or chocolate. However, other shapes are also possible, of course, as the hearts in my picture below. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">In Germany my favourite filling for Spitzbuben can be bought in every supermarket: this is called nougat, a paste made from chocolate and ground hazelnuts that tastes delicious. I have not yet found an equivalent for this in the UK. I guess it would be called something like a praline paste, but nothing of the kind seems to be commercially available. A good replacement for German nougat is a mixture of milk chocolate and Nutella (or another chocolate spread) melted together. Alternatively, I have used chocolates with a soft praline filling, such as Lindor or those Belgian sea-shell shaped chocolates. I don’t recommend using just plain chocolate or plain Nutella, as this would be either too hard or too soft. For Spitzbuben filled with jam it is easiest to heat up the jam slightly to make it more spreadable. I also pass it through a sieve if it contains large pieces of fruit. Biscuits filled with jam need to be dried overnight or at least a good few hours in a cool place before they can be put away.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">The recipe makes about 60 double biscuits:</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">375 g flour</span></div><div class="MsoNormal"><span lang="EN-GB">½ teaspoon baking powder</span></div><div class="MsoNormal"><span lang="EN-GB">200g sugar</span></div><div class="MsoNormal"><span lang="EN-GB">Seeds of one vanilla pod</span></div><div class="MsoNormal"><span lang="EN-GB">250 g butter</span></div><div class="MsoNormal"><span lang="EN-GB">125 g ground hazelnuts</span></div><div class="MsoNormal"><span lang="EN-GB">1 egg yolk</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">For the filling: praline paste (see above) and/or jam of choice</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Mix all ingredients until combined in a ball of pastry. Wrap in cling film and leave to rest in the fridge for at least 2 hours or overnight. Roll out the dough very thinly between two layers of cling film. Cut out biscuits with a round fluted cutter or another shape. Transfer onto a baking sheet covered in baking paper. Bake at 180 degrees for about 7-10 minutes, depending on the size and thickness of the biscuits. The biscuits should not turn brown, only very slightly golden.</span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgfSdznAe9a_S-Q-cJAE-28o49MQ3N3yz9NWEF10hjwGNIqUqTTVo_7Bohkkf4kGTYujCU25qBrL-s_N-t79o4Mjngnx5qw7wb9igBt1yGF8MTvu3Bvns2AO0bMcoRXGLlxM-a5DvOMxzf/s1600/Spitzbuben+-+ausstechen.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgfSdznAe9a_S-Q-cJAE-28o49MQ3N3yz9NWEF10hjwGNIqUqTTVo_7Bohkkf4kGTYujCU25qBrL-s_N-t79o4Mjngnx5qw7wb9igBt1yGF8MTvu3Bvns2AO0bMcoRXGLlxM-a5DvOMxzf/s400/Spitzbuben+-+ausstechen.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span lang="EN-GB">Leave to cool before removing from the baking sheet. Then sandwich the biscuits with praline paste or jam. It is easiest to place a blob of filling in the middle of one biscuit and then very slightly press down the second biscuit until the filling has spread to the edges. Leave the biscuits to dry until the filling has firmed up. Dust with icing sugar and store in a tin.</span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7M3yIUpE5NRcXvluSjPYfRVpZ0fiopNzouZnbSMH8O-yZY0qZCXWu4WWYe_J2csOgQxH_m3D3hqCzqyYp7UwAHpbb15hFAQ2hmnMZOBiYZ4-OyeFGF7Ubd6Rx3FNiNQDxx6V3Yz0-L2ef/s1600/Spitzbuben+-+herzen.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7M3yIUpE5NRcXvluSjPYfRVpZ0fiopNzouZnbSMH8O-yZY0qZCXWu4WWYe_J2csOgQxH_m3D3hqCzqyYp7UwAHpbb15hFAQ2hmnMZOBiYZ4-OyeFGF7Ubd6Rx3FNiNQDxx6V3Yz0-L2ef/s400/Spitzbuben+-+herzen.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
</div>Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com0tag:blogger.com,1999:blog-5166035220248947526.post-43255077359977277892011-12-15T19:59:00.007+00:002012-03-19T21:05:35.447+00:00Marzipan and coconut macaroons - 'Kokosmakronen'<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PLGPRtoYLMiV9OPLMUu6LkD9YDnAM6QxQ_Cuc-wlxCAB1n7vq6J4_7wHzC8_QNYqFDTx-fys1L_z7P1BpRb5-TCratT9i4ZvYx7luR2jP2aa4TKSvZ0hjHXg7ZcjnrggJRl_07UEZOdD/s1600/Kokosmakronen+-+gebacken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PLGPRtoYLMiV9OPLMUu6LkD9YDnAM6QxQ_Cuc-wlxCAB1n7vq6J4_7wHzC8_QNYqFDTx-fys1L_z7P1BpRb5-TCratT9i4ZvYx7luR2jP2aa4TKSvZ0hjHXg7ZcjnrggJRl_07UEZOdD/s400/Kokosmakronen+-+gebacken.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span lang="EN-GB">I have eaten these macaroons every year around Christmas time for more than three decades. This is my mother’s favourite recipe and, although I am particularly partial to biscuits made with buttery pastry, I have to admit that these are pretty special. The recipe does not contain flour or butter so their consistency is different from a lot of the other biscuits I have baked. The main ingredients are marzipan and coconut and the macaroons are dried in the oven rather than baked. As a result, they are juicy and chewy - decorated with good dark chocolate they taste amazing. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">They are relatively quick to make and they keep fresh in a tin for several weeks. This year I made the macaroons for the first time with marzipan I bought in the UK and not with original raw marzipan paste (Marzipanrohmasse) imported from Germany. Raw marzipan paste is excellent for using in cake batters and cookies, as it contains less sugar and is softer. If marzipan paste is used for cake decoration it needs to be mixed first with additional icing sugar to make it rollable. Luckily, the result I got with the British ‘ready-to roll’ marzipan is absolutely fine. I cut down the amount of sugar used in the original recipe and I cannot tell a difference in terms of consistency or flavour. The recipe makes about 70 macaroons, depending on their size.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">5 egg whites</span></div><div class="MsoNormal"><span lang="EN-GB">200 g unsweetened desiccated coconut</span></div><div class="MsoNormal"><span lang="EN-GB">200 g icing sugar</span></div><div class="MsoNormal"><span lang="EN-GB">400 g marzipan</span></div><div class="MsoNormal"><span lang="EN-GB">1 tablespoon rum</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Some granulated sugar for sprinkling and dark chocolate to decorate</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Spread the desiccated coconut on a baking sheet and dry in the oven at a very low heat (100 degrees) for about 20 minutes. Leave the oven door open a gap and make sure the coconut does not change its colour. Remove from the oven and cool.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-GB">Whisk the egg whites until stiff. Add 100 g grams of the icing sugar and continue mixing (an electric whisk works best). Then add the marzipan torn into small pieces and keep whisking. Add the rest of the sugar, the rum and the coconut. Whisk until everything is well combined. I usually leave the batter to sit for about 20 minutes or so. If the batter is too runny after this resting period I add a bit more coconut.</span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gbmueM3IBvPY0J4CYVj2nXLWRLKdOk0BRiXAucuCLnPVzQbA5xesHc6HjtqCxRhTwZ9-Zg8I0zhCinF4jTpjkWs025mODGVz_SRKUuKblvfLrJzM54Gu9GvYbrCFrUpBWbYQUbnbr-H2/s1600/Kokosmakronen+-+ungebacken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gbmueM3IBvPY0J4CYVj2nXLWRLKdOk0BRiXAucuCLnPVzQbA5xesHc6HjtqCxRhTwZ9-Zg8I0zhCinF4jTpjkWs025mODGVz_SRKUuKblvfLrJzM54Gu9GvYbrCFrUpBWbYQUbnbr-H2/s400/Kokosmakronen+-+ungebacken.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><span lang="EN-GB">Cover a few baking sheets with baking paper. Place walnut-sized lumps of batter on the baking sheet. I use a piping bag as this is the fastest way of doing it. But you can also use a wet spoon to do this and then shape the lumps with wet fingers. Sprinkle the macaroons with a small amount of granulated sugar and bake in the oven at 150 degrees for about 15 minutes. The macaroons' ‘feet’ and their tips should turn a light golden colour. Leave to cool and decorate with melted chocolate. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-C8FAuYaG5p305qb2w12vtFmh8yClswUh-eJT4wKtabgOEYOjMliVCoWKILyny9ZAx1puoFTwoBEdQ9CAgKCzmrOHv3H_MdXyv81heeHfWb34lwbH3UJSJTXPp6lkhgyD0f82do5AS3z/s1600/Gebaeckteller.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-C8FAuYaG5p305qb2w12vtFmh8yClswUh-eJT4wKtabgOEYOjMliVCoWKILyny9ZAx1puoFTwoBEdQ9CAgKCzmrOHv3H_MdXyv81heeHfWb34lwbH3UJSJTXPp6lkhgyD0f82do5AS3z/s400/Gebaeckteller.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div></div>Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com0tag:blogger.com,1999:blog-5166035220248947526.post-86252942995558734922011-12-12T18:40:00.001+00:002012-03-19T21:06:41.701+00:00Piped almond rings – ‘Spritzgebäck’<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtspdpV6JhFDYEF50Rz1VmKFVH8_gaoiYy3vDpIFHj4aOuEY7rMm8LA-oWbjOglprsyQHGIItEZNQ6kvoIWJ8GpEFxjpnTjWHXHZ5gvSquwkWMIdEVoew1yfal5nVOfJAXB9_G427yaX2K/s1600/Spritzgebaeck.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtspdpV6JhFDYEF50Rz1VmKFVH8_gaoiYy3vDpIFHj4aOuEY7rMm8LA-oWbjOglprsyQHGIItEZNQ6kvoIWJ8GpEFxjpnTjWHXHZ5gvSquwkWMIdEVoew1yfal5nVOfJAXB9_G427yaX2K/s400/Spritzgebaeck.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="yiv1751139939MsoNormal"><br />
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</div><div class="yiv1751139939MsoNormal">I inherited the recipe for these crunchy and buttery biscuits from my lovely grandmother, Mimmi. Every year when I was a child and when she was still alive (she would have been 103 years old this year!) she brought us a big tin of the little rings, decorated with chocolate. My mother baked these biscuits, too, until she gave her old Kenwood Chef to me and now I continue with the tradition. To achieve the specific shape of the rings as shown on the picture, a Kenwood chef or other food processor with a biscuit press attachment (basically a meat grinder with a mounted stencil for piping dough in different shapes) is required. However, the dough can also be rolled into thin sausages and formed into rings by hand. As an alternative, the dough can be pressed into Madeleine moulds. I suppose it could also be rolled out and cut into shapes with a cookie cutter, but I have not tried this yet. A regular biscuit press or piping bag will not work (I am speaking from experience), because the dough contains a lot of nuts and is too tough.</div><div class="yiv1751139939MsoNormal"><br />
</div><div class="yiv1751139939MsoNormal">This recipe is enough for a very large tin full of biscuits. If the biscuits have to be shaped by hand the process will take quite a bit longer, so I would probably only go for half the recipe for a start.</div><div class="yiv1751139939MsoNormal"><br />
</div><div class="yiv1751139939MsoNormal">450g plain flour</div><div class="yiv1751139939MsoNormal">1 egg</div><div class="yiv1751139939MsoNormal">200 g sugar</div><div class="yiv1751139939MsoNormal">250 g butter</div><div class="yiv1751139939MsoNormal">250 g blanched and ground almonds</div><div class="yiv1751139939MsoNormal">Seeds from one vanilla pod</div><div class="yiv1751139939MsoNormal"><br />
</div><div class="yiv1751139939MsoNormal">150 g dark chocolate to decorate</div><div class="yiv1751139939MsoNormal"><br />
</div><div class="yiv1751139939MsoNormal">Mix all of the ingredients (apart from the chocolate) in a food processor or by hand until you have a firm ball of dough. Leave to rest in the fridge for about one hour. Use the biscuit press attachment of your food processor to pipe long strings of dough, cut into pieces about 10 cm long and form into rings. Alternatively, knead sections of the dough until it is elastic, divide the dough into smaller pieces and roll these into sausage shapes about 1 cm thick. Cut into pieces and form into rings. If you would like to make Madeleine shapes, just press pieces of the dough into the mould.</div><div class="yiv1751139939MsoNormal"><br />
</div><div class="yiv1751139939MsoNormal">Place the biscuits on a greased baking sheet (or on a baking sheet covered in baking paper) and bake at 180 degrees for about 15 minutes. Leave to cool and decorate with melted chocolate. The biscuits can be kept for quite a few weeks and they stay crunchy if kept in a tin. My grandmother was sometimes known still to have a stash of Spritzgebäck in her larder by Easter.</div>Bettyhttp://www.blogger.com/profile/03167996751065735669noreply@blogger.com0