Recommended, 2019

Editor'S Choice

Back tips of the week

Our budget, finance and kitchen editor always has good advice.

Marzipan Waffles

First, roughly grate 200 g marzipan paste.

Heat 100 ml of milk, dissolve the marzipan in it, stir in 8 drops of bitter almond oil and 200 ml of milk, allow to cool. Separate 1 egg, beat egg whites with 1 packet of vanilla sugar until stiff. Beat the egg yolks, 2 eggs, 40 g sugar and 1 pinch of salt, then stir in the marzipan milk and 200 g flour. Fold in egg whites. Bake waffles from the dough.

Crumble with extra pep

Pear crumble cake tastes more sophisticated if you flavor the crumble with cardamom or gingerbread spice. For more crunchy sprinkles before baking, sprinkle with a little sugar.

Quark makes it supple

If the shortcrust pastry is too crumbly and can be processed badly, add a tablespoon of quark. This makes the dough smoother.

Mixture fix in the oven

Do not let the dough stand for a long time, otherwise the baking powder will consume its energy even before baking and the dough will not work well.

Biscuit vary

Cake bottoms made of biscuit mass are an airy light treat. Should it be a dark sponge cake, mix about 2 tablespoons of cocoa powder under the flour. For nut biscuit, use the same amount of ground nuts instead of flour.

Grease the baking tin sparingly

With the wrapping paper of butter pieces you can grease wonderful cake molds.

Stuffing with crumbs

Crumble dry cake, mix with chopped hazelnuts or walnuts and use as a filling for a yeast cake.

Refine the pudding

The pudding for the bee sting becomes particularly loose, one lifts one to two stiff beaten egg whites under. A little bit of eggnog gives it a nice taste.

QUICK TIPS

The icing on the cake: beat the cream until stiff and gradually add vanilla yoghurt.

Sprinkle apple tart with cranberries from the glass after baking.

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