Photo: RFF
- Sunken apricot blueberry pie from the tin
- Plum stripe with poppy seeds
- Lemon slices
- Brownies with nuts
- Butter Cake worm
- Lemon cake with strawberries and blueberries
- Banana stracciatella cuts
- Amaretto chocolate cake with raspberries
- Yogurt greek cake with strawberries and raspberries
- Blueberry cake with pistachio nuts
- Currant cream cheese cake
- Apricot cake with macadamia sprinkles
- Coffee Caramel Cake
- Blackberry crumble cake from the plate
- Apricot cheesecake
- Cherry chocolate cake with mint
- Cherry and ricotta cake
- Chocolate cherry brownies
- Cherry and lemon cake
- Cherry quark Streusel
- Butter cake with apricot confit
- Apple pie from sheet metal with marzipan and sprinkles
- Cherry Prasselkuchen
- Blueberry cake with meringue
- Pear marble cake with sour cream dome
Underestimated deliciousness
Sheet cake makes everyone happy. Very classic as butter cake or refined as a coffee-caramel cake - cake is baked easily and quickly.
The star on the cake buffet: cake . A freshly baked cake tastes everyone. Whether birthday party, garden party or Kaffeeklatsch - our cake recipes are stirred together quickly.
Brownie or Buttercakes - the classics like all. It is refined with a crunchy caramel crust and a fruity blueberry filling. A bottom made of loose yeast dough is the perfect companion for a blanket of fine cream.
Each of our sheet cake is a sin value! Bake and beat! Cake luck for everyone!
Sunken apricot blueberry pie from the tin
Ingredients (24 pieces)
350 g apricots, 200 g butter, 100 g sugar, 1 packet vanillin sugar, 1 pinch of grated lemon peel, 5 eggs, 100 g buttermilk, 300 g spelled flour, salt, 125 g cornstarch, 1 packet baking soda, 200 g blueberries, fat for form
preparation
1. Wash apricots, quarter and stone. Mix the fat, sugar, vanillin sugar, lemon peel and eggs creamy with the whisk of the hand mixer. Stir in buttermilk. Mix flour, salt, starch and baking powder and stir in portions under the egg-sugar mixture.
2. Wash blueberries, pat dry. Put the dough on the greased pan of the oven (36 x 41 cm, 3.5 cm deep) and smooth it out. Spread apricots and blueberries on top and press in. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 25-30 minutes (bar sample). Remove the cake from the oven and allow to cool. Sprinkle with cinnamon.
Plum stripe with poppy seeds
Ingredients (24 pieces)
500 g of flour, 200 ml of milk, 1 cube of yeast, 80 g of sugar, 150 g of butter, 2 eggs, 1 pinch of salt, 1.8 kg of plums, 500 g ready-to-bake poppy seed filling, powdered sugar for dusting, fat and flour for the fat pan
preparation
1. Fill the flour in a bowl and press in a bowl. Heat 100 ml of milk lukewarm. Crumble the yeast into the trough, add 40 g sugar and milk and mix with some flour from the edge to a thick porridge. Cover in a warm place for about 15 minutes.
2. Melt butter, add 100 ml of milk and warm lukewarm. Add the rest of the sugar, milk mixture, eggs, and salt to the batter and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rest for another 30 minutes.
3. Wash, halve and stone the plums. Roll out half of the dough on a floured work surface rectangular (about 30 x 40 cm), cut into strips about 6 cm wide. Fill the poppy seed filling into a piping bag with a perforated nozzle and squirt finger-thick into the middle of the strips. Fold the strip lengthwise and press down. Spread the fat pan of the oven with grease and dust with flour. Starting at the edge of the poppy seeds in a circle on the plate. Leave some space between the strands. Do the same with the second half of the dough. Approximately Leave in a warm place for 10 minutes.
4. Cut plum halves into slices and place between dough strands. Bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 40 minutes. Remove and allow to cool on a wire rack. Sprinkle with powdered sugar.
Lemon slices
Ingredients (28 pieces)
460 g flour, 250 g butter, 1 pinch salt, 725 g sugar, 1/2 teaspoon baking powder, 10 eggs, 50 g almonds, 4 organic lemons, powdered sugar for dusting, fat and flour for the fat pan, flour for the work surface, cling film
preparation
1. Put 400 g of flour, butter in little flakes, salt, 125 g of sugar, baking powder, 2 eggs, almonds and 1 tbsp. Cold water in a bowl. First knead with the dough hook of the hand mixer, then with your hands to a smooth shortcrust pastry. Wrap dough in foil and refrigerate for approx. 30 minutes.
2. Grease the fat pan of the oven (approx. 32 x 39 cm) and dust with flour. Roll shortcrust pastry on a floured work surface rectangular (about 32 x 39 cm). Place the dough in the drip pan and prick several times with a fork. Bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 20 minutes.
3. Meanwhile wash lemons, rub dry and rub off peel. Halve lemons and squeeze them out. Mix 60 g of flour and 600 g of sugar. Stir in 8 eggs, lemon zest and lemon juice. Immediately pour onto the pre-baked base and bake in the preheated oven (electric cooker: 150 ° C / circulating air: 125 ° C / gas: see manufacturer) for approx. 25 minutes until the lemon coating is firm. Remove and allow to cool on a wire rack. Cut into pieces of approx. 5.5 x 8 cm and dust with powdered sugar.
Brownies with nuts
Ingredients (30 pieces)
1 package of wafers (125 g filled with butter, hazelnuts, almonds), 275 g dark chocolate, 100 g white chocolate, 150 g butter, 200 g pecans, 7 eggs, 350 g brown sugar, 1 packet vanillin sugar, 1 pinch Salt, 125 g flour, 2 teaspoons baking powder, 200 g powdered sugar
preparation
1. Cut the wafers square. Lay the frying pan of the oven (32 x 39 cm) with it. Chop dark and white chocolates separately. Cut the butter into pieces. Roughly chop nuts. Melt 200g dark chocolate and butter in a saucepan over low heat.
2. Beat eggs, brown sugar, vanillin sugar and salt in a bowl with the whisk of the mixer. Remove the chocolate-butter mixture from the heat and stir. Mix the flour and baking powder, put it under the chocolate paste. Mix nuts and remaining chocolate, put under the dough. Spread the dough on the wafers and smooth.
3. Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 20-25 minutes. Remove and allow to cool on a wire rack. Sieve the icing sugar and mix with 3 tablespoons of water. Spread icing on the cooled brownies and let them solidify. Cut into approx. 6, 5 x 6, 5 cm pieces.
Butter Cake worm
Ingredients (24 pieces)
550 g of flour, 200 ml of milk, 1 cube of yeast, 80 g of sugar, 125 g of butter, 2 eggs, 1 pinch of salt, 500 g of ready-made red fruit jelly, 50 g of hail sugar, baking paper
preparation
1. Fill the flour in a bowl and press in a bowl. Heat 100 ml of milk lukewarm. Crumble the yeast into the trough, add 40 g sugar and milk and mix with some flour from the edge to a thick porridge. Cover in a warm place for about 15 minutes. Heat 100 ml of milk lukewarm. Add the rest of the sugar, butter, eggs, salt and milk to the batter and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rest for another 45 minutes. (Volume must double.)
2. Lay out the baking tray (32 x 39 cm) with baking paper. Knead yeast dough again, roll out on a floured work surface rectangular in the size of the baking tray. Spread the dough with the red groats and roll up from the long side. Cut into 24 approximately 1.5 cm thick slices and place them side by side with the cut surface on the sheet. Cover and let rise for 15 minutes in a warm place. Sprinkle with hail sugar and bake in a preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 25 minutes. Remove the cake from the oven and let cool.
Lemon cake with strawberries and blueberries
Ingredients (30 pieces)
700 g small strawberries, 300 g blueberries, 400 g butter, grated dish of 1 organic lemon, 650 g sugar, 1 packet vanillin sugar, 1 pinch salt, 8 eggs, 500 g flour, 1 packet baking soda, 5 egg whites, fat and flour for the fat pan
preparation
1. Wash and clean strawberries. Read blueberries and wash. Gently stir the fat, lemon zest, 400 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour and baking powder, stir. Grease a fat pan of the oven (about 32 x 39 cm) and dust with flour. Add the dough and smooth.
2. Distribute fruit evenly on the dough. Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) on the lower rail for approx. 45 minutes. Remove and allow to cool. Beat the egg whites until stiff and add 250 g of sugar. Spread the egg whites loosely on the cake with a tablespoon and bake in the preheated oven (oven: 225 ° C / circulating air: 200 ° C / gas: see manufacturer) for approx. 8 minutes. Remove, allow to cool and cut into pieces.
Banana stracciatella cuts
Ingredients (20 pieces)
550 g flour, salt, 1 cube fresh yeast, 5 tbsp + 325 g sugar, 75 g butter, 250 ml milk, 9 eggs, 3 bananas, juice of 1/2 lemon, 750 g lean quark, 400 g double cream cheese, 2 Packet of custard powder 'vanilla flavored', 100 g dark chocolate grated, 1 vanilla pod, 2 glasses of white morels, 4 tsp cornstarch, 6 tbsp almonds, flour for the hands, fat and flour for the form
preparation
1. Put the flour and 1 pinch of salt in a large mixing bowl. Stir the yeast and 1 tablespoon of sugar until liquid. Add 75 g of sugar and liquid yeast to the flour. Melt butter, add milk. Add lukewarm fat-milk mixture and 1 egg to the flour. Use the dough hooks of the hand mixer to make a smooth dough. Cover in a warm place for about 45 minutes.
2. Knead yeast dough well again with floured hands. Place on a greased, flour-dusted oven pan (32 x 39 cm), roll out and pull up the edges.
3. Peel the bananas, cut them into small pieces and finely puree with lemon juice. Quark, cream cheese, pureed bananas and 250 g of sugar until smooth. Stir in 8 eggs one at a time and pudding powder at the end. Fold in chocolate grated. Spread quark mixture on the dough and bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 45-50 minutes. Remove and allow to cool for about 2 hours.
4. Cut in the vanilla pod longitudinally, scrape out the pith. Pour cherries into a strainer and drain well. Catch the juice. Remove 4-5 tablespoons of juice, stir until smooth with starch. Bring remaining liquid, vanilla pod, marrow and 4 tablespoons of sugar in a saucepan, stir in the added starch. Stir for about 1 minute while stirring. Remove from the heat and gently fold in the cherries. Cool cherries and leave to cool.
5. Roast almonds in a frying pan until golden-brown, remove. Spread cherries over the cake and sprinkle with almonds.
Amaretto chocolate cake with raspberries
Ingredients (12 pieces)
4 eggs, 120 g sugar, 2 sachets vanillin sugar, 120 g flour, 2 tablespoons cocoa powder, 5 g baking powder, 4 sheets gelatine, 300 g whipping cream, 250 g mascarpone, 50 ml almond liqueur, 375 g raspberries, 150 g dark chocolate, 1 tbsp butter, 60 g amarettini, baking paper, 1 freezer bag
preparation
1. For the biscuit, beat the eggs, 2 tbsp. Cold water, sugar and 1 sachet of vanillin sugar until frothy. Mix flour, cocoa and baking powder and sift. Carefully undergo. Spread the mixture on a baking sheet lined with baking paper and bake in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for 12-15 minutes. Pounce on a damp tea towel, remove baking paper immediately. Halve the bottom in half lengthwise. Allow the biscuit to cool.
2. Soak gelatine in cold water. Beat 200g of cream and 1 sachet of vanillin sugar with the whisk of the hand mixer. Also beat the mascarpone creamy with the whisk of the hand mixer. Carefully lift the cream under the mascarpone. Heat up the liqueur, squeeze out the gelatine and dissolve carefully in the amaretto. Stir in 2-3 tablespoons cream, then stir everything under the remaining cream. Read raspberries and put them under the cream.
3. Place a rectangular cake frame around a sponge cake. Distribute the cream evenly, finish with the other biscuit and leave to cool for about 2 hours. Coarsely chop couverture. Heat 100 g cream in a saucepan, remove from heat and melt chopped couverture. Add butter and melt. Remove the cake from the frame with a knife and spread the couverture on it. Put the amarettini in a freezer bag and chop it roughly with a rolling pin. Sprinkle the cake with the crumbs and chill for about 30 minutes.
Yoghurt semolina cake from sheet with strawberries and raspberries
Ingredients (24 pieces)
80 g almonds without skin, 500 g flour, 170 g butter, 330 g sugar, salt, 1 packet vanillin sugar, 250 g strawberries, 200 g raspberries, 6 eggs, 250 ml oil, 250 g whole milk yoghurt, 250 g soft wheat semolina, 1 sachet of baking powder, 3 tbsp brown sugar, 50 g dark chocolate couverture, fat for the fat pan, 1 disposable piping bag
preparation
1. Coarsely chop almonds for the crumble. Knead 250 g of flour, butter in pieces, 80 g of sugar, 1 pinch of salt, vanillin sugar and almonds with the dough hooks of the hand mixer to sprinkle with crumble. Refrigerate.
2. Clean and wash the strawberries, dab dry and cut in half. Read raspberries. Stir eggs, oil and yoghurt. Semolina, stir in 250 g sugar, 250 g flour, baking powder and 1 pinch of salt. Put on the greased pan of the oven (32 x 39 cm) and smooth it out. Distribute fruits, brown sugar and crumble evenly on top. Bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 40 minutes. Allow to cool on a wire rack for about 1 hour.
3. Chop the couverture and melt over a warm water bath. Put in a piping bag, cut off a small corner. Cut the cake into about 24 pieces and decorate with thin strips of chocolate. This tastes whipped cream.
Blueberry cake with pistachio nuts
Ingredients (24 pieces)
600 g blueberries, 100 g pistachios, 100 g butter, 650 g flour, 125 g sugar, 1 packet vanillin sugar, 2 tablespoons lemon juice, 300 g preserving sugar 1: 2, 270 g skim curd, 100 ml milk, 100 ml sunflower oil, 1 Pinch of salt, 1 packet of baking powder, flour for the work surface, grease for the sheet, cling film
preparation
1. Read berries, wash and leave well. Roughly chop pistachios. Knead butter, 200 g flour, 50 g sugar, pistachios and vanillin sugar with the dough hooks of the hand mixer or with your hands to sprinkle with crumbles. Refrigerate.
2. Mix the berries, lemon juice and gelling sugar in a saucepan and leave for about 15 minutes. Mix cottage cheese, milk, oil, 75 g sugar and salt. Mix 450 g of flour and baking powder and stir about half under the quark mixture. Add the rest of the flour. Wrap the dough in foil and refrigerate for approx. 1 hour.
3. Boil the berries with occasional stirring and simmer for 2-3 minutes. Remove the pan from the heat and allow to cool with occasional stirring.
4. Roll out the dough on a floured work surface to a rectangle (about 32 x 39 cm) and place it on a greased baking tray (32 x 39 cm). First blueberry jam, then spread the crumble on the dough. Bake in a preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for about 20 minutes. Allow the cake to cool and cut into pieces. This tastes whipped cream.
Currant and cream cheese cake
Ingredients (18 pieces)
450 g flour, 250 g butter, 1 pinch salt, 130 g sugar, 2 eggs, approx. 60 g red, black and white currants, 175 g double-cream cheese, 5 g cornstarch, 1 egg yolk, 2 tbsp milk, 15 g whole, blanched almonds, cling film
preparation
1. Put flour, butter in little flakes, salt, 100 g of sugar, 1 egg and 2 tablespoons of cold water in a bowl. First knead with the dough hook of the hand mixer, then with your hands to a smooth dough. Wrap dough in foil and refrigerate for approx. 30 minutes.
2. Wash redcurrants, drain and brush the berries carefully from the panicles. Separate 1 egg. Cream cheese, 30 g of sugar, egg yolk and starch with the whisk. Beat egg whites until stiff and fold in.
3. Roll out the dough on a floured work surface rectangular (about 24 x 37 cm) approx. 1.5 cm thick. Carefully roll up the dough on a rolling pin and place in the mold. Press 24 wells side by side into the mold with a glass bottom (4.5 cm Ø). Fill the cheese mass into the hollows. Distribute redcurrants on top. Whisk egg yolks and milk. Spread the batter over it. Place almonds on the dough nodes.
4. Bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 25-30 minutes. Remove and allow to cool on a wire rack.
Apricot cake with macadamia sprinkles
Ingredients (24 pieces)
750 g flour, 130 g sugar, 2 sachets vanillin sugar, salt, 220 g soft butter, 1 egg, 250 ml milk, 1 cube of fresh yeast, 150 g macadamia nut kernels, 2 can apricots, 4 tablespoons apricot jam, fat and flour for the fat pan, flour for the worktop
preparation
1. Put 500 g of flour, 50 g of sugar, vanillin sugar, 1 pinch of salt, 50 g of soft butter and egg in a mixing bowl. Warm the milk lukewarm, dissolve the yeast in it and also pour into the mixing bowl. Knead with the dough hooks of the hand mixer for approx. 2 minutes to a smooth yeast dough. Cover in a warm place for 30-40 minutes.
2. Grease the fat pan of the oven (approx. 34 x 41 cm) and dust with flour. Place the yeast dough on a floured work surface, knead briefly and roll evenly on the drip pan. Cover in a warm place for about 20 minutes.
3. Meanwhile chop macadamia seeds roughly. Put 250 g flour, 170 g butter in flakes, 80 g sugar, 1 pinch salt and macadamia nut into a mixing bowl. Mix with the dough hooks of the hand mixer. Then use your hands to crumble and chill.
4. Put the apricots in a sieve and drain. Evenly spread the jam dough with jam, cover with apricots and press lightly. Sprinkle with macadamia sprinkles. Bake in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for 20-25 minutes. Allow the butter cake to cool on the frying pan.
Coffee Caramel Cake
Preparation (24 pieces)
300 g butter, 525 g sugar, 3 eggs, 200 ml milk, 2 tablespoons soluble coffee powder, 400 g flour, 1 sachet baking powder, 5 tbsp coffee liqueur, salted and roasted 600 g peanut kernels, 200 g whipped cream, grease for the baking tray
ingredients
1. Beat butter and 150 g of sugar creamy with the whisk of the hand mixer. Stir in eggs one at a time. Heat 50 ml of milk, dissolve the coffee and pour into the remaining milk. Mix flour and baking powder. Mix flour mixture and coffee milk alternately under the butter mixture. Spread the dough evenly on a greased baking tray and bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for approx. 15 minutes. Remove and drizzle with coffee liqueur.
2. Chop peanuts. Caramelise 300 g sugar with 5 tbsp water in a pan and deglaze with cream. Stir in peanuts and allow to caramelise for about 1 minute. Spread the peanut caramel evenly on the cake and allow to cool.
3. Caramelise 75 g of sugar with 1 tbsp of water in a saucepan until golden brown and allow to cool slightly. Spread caramel with a teaspoon criss-cross on some baking paper and let it dry. Break caramel into pieces. Cut cake into pieces and decorate with caramel.
Blackberry crumble cake from the plate
Ingredients (24 pieces)
600 g of frozen blackberries, 200 g of soft butter, 500 g of flour, 200 g of sugar, 1 sachet of vanillin sugar, 2 tablespoons of lemon juice, 250 g of gelatin sugar 1: 2, 175 g of skimmed quark, 6-7 of milk, 6 tablespoons of sunflower oil, 1 Pinch of salt, 1 packet of baking powder, flour for the work surface, grease for the sheet, cling film
preparation
1. Thaw blackberries in a colander. Knead butter, 200 g flour, 150 g sugar and vanillin sugar with the dough hooks of the hand mixer or with your hands to sprinkle. Refrigerate.
2. Mix drained blackberries, lemon juice and gelling sugar in a saucepan and leave for approx. 15 minutes. Mix cottage cheese, milk, oil, 50 g sugar and salt. Mix 300 g of flour and baking powder and stir about half under the quark mixture. Add the rest of the flour. Wrap the dough in foil and refrigerate for approx. 1 hour.
3. Boil blackberries with occasional stirring and simmer for 2-3 minutes. Remove the pan from the heat and allow to cool with occasional stirring.
4. Roll out the dough on a floured work surface to a rectangle (about 32 x 39 cm) and place it on a greased baking tray (32 x 39 cm). First blackberry jam, then spread the crumble on the dough. Bake in a preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for about 20 minutes. Allow the cake to cool and cut into pieces. This tastes whipped cream.
Apricot cheesecake
Ingredients (24 pieces)
400 g flour, 2 tbsp cocoa powder, 150 g icing sugar, 250 g butter, 9 eggs, 1750 g lean quark, 250 g sugar, 2 sachets of custard powder 'vanilla flavor', 2 cans (à 850 ml) apricots, 50 g hail sugar, fat and flour for the form
preparation
1. Mix flour, cocoa and powdered sugar. Add butter in pieces and 1 egg. First knead with the dough hooks of the mixer, then with hands to a smooth dough. Grease the oven pan (32 x 39 cm) and dust with flour. Add the dough and press with your hands to a flat bottom, pulling up the edges. Approximately Put in a cool place for 1 hour. Bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) on the lower rail for 10-12 minutes.
2. Stir the quark and sugar until smooth. Stir in 8 eggs one at a time and pudding powder at the end. Remove prebaked ground from oven, add quark mixture and smooth. Drain the apricot halves and spread on the mixture. Approximately Bake for 45 minutes at the same temperature.
3. Remove the cake from the oven and allow to cool. Then cut into pieces and sprinkle with sugar.
Cherry chocolate cake with mint
Ingredients (24 pieces)
1 jar of white morels, 300 g of skimmed quark, 150 g of sugar, 2 sachets of vanillin sugar, 125 ml of oil, 125 ml of milk, 600 g of flour, 2 sachets of baking powder, 100 g of dark chocolate, 250 g of cherry jam, 25 ml of mint liqueur, flour for the tea towel, fat for the baking tray
preparation
1. Drain cherries in a sieve. Whisk the quark, sugar, vanillin sugar, oil and milk with a whisk in a mixing bowl until smooth. Mix flour and baking powder and gradually knead with the dough hook of the hand mixer under the quark mixture. Use your hands to make a smooth dough. Roll out the dough on a floured clean dishcloth to a rectangle (about 50 cm x 60 cm).
2. Chop chocolates small. Stir the jam with mint liqueur until smooth and coat the dough sheet with it. Spread the cherries on the jam and sprinkle with chocolate. Turn in the dough plate on the long side and roll up with the help of the tea towel.
3. Cut the rolling pin into approx. 20 slices, place next to each other on a well-greased frying pan (27 x 40 cm) of the oven and in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) Bake for about 40 minutes. Remove the cake from the oven and let cool on a wire rack. To taste tasted cream.
Cherry and ricotta cake
Ingredients (24 pieces)
400 g butter, 400 g + 2-3 tbsp sugar, 3 sachets vanillin sugar, 11 tbsp milk, 200 g almonds, 1 pinch salt, 5 eggs, 350 g flour, 1 sachet baking powder, 50 g cornstarch, 1 kg sweet cherries, 500 g ricotta cheese, 150 g crème fraîche, as desired powdered sugar, fat for the baking tray
preparation
1. Add 150 g butter, 200 g sugar, 1 sachet vanillin sugar and 6 tbsp milk to a saucepan and warm with occasional stirring until the sugar has dissolved. Remove from the heat, add the almonds and mix carefully, allow to cool slightly.
2. Stir frothy 250g of butter, salt, 1 packet of vanillin sugar and 200g of sugar with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour, baking powder and starch. Mix in alternately with 5 tbsp milk.
3. Put the dough on a greased baking tray (32 x 39 cm), smooth it out and bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 10-15 minutes. Remove from the oven, evenly distribute bee sting mass. Bake at the same temperature for approx. 20 minutes. Remove, place on a wire rack and allow to cool.
4. Wash cherries and drain well in a colander. Mix the ricotta, creme fraiche, 1 packet of vanillin sugar and 2-3 tablespoons of sugar. Spread the cream evenly on the cake. Stir cherries, halve, stone and spread evenly on the cream. Possibly. dust with powdered sugar, cut into pieces and arrange.
Chocolate cherry brownies
Ingredients (16 pieces)
350 g dark chocolate, 250 g soft butter, 300 g cherries, 60-70 g pistachio kernels, 5 eggs, 1 pinch salt, 350 g sugar, 210 g flour, 1 1/2 teaspoon baking powder, fat and flour for the mold, maybe aluminum foil
preparation
1. Chop the chocolate. Melt chocolate and butter over low heat. Wash cherries, stalk and core. Chop pistachios small.
2. Whisk the eggs, salt and sugar with the whisk of the hand mixer for about 5 minutes until creamy. Mix flour and baking powder. Stir the chocolate butter into the egg mixture. Stir in flour mixture. Grease a square springform pan (24 x 24 cm) and dust with flour. Fill in the dough and smooth it out. Distribute cherries on top and partially press in. Sprinkle with half of the pistachios and bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: level 2) for about 40-50 minutes, possibly cover the last 10 minutes with aluminum foil. When stinging with a wooden stick, some dough should stick to the stick.
3. Take the cake out of the oven, remove it from the edge and let it cool on a wire rack. Before serving, sprinkle with remaining Psiztazien.
Cherry and lemon cake
Ingredients (24 pieces)
800 g cherries, 400 g butter, 400 g sugar, 1 packet vanillin sugar, 1 pinch of salt, grated peel of 2 organic lemons, 8 eggs, 500 g flour, 1 1/2 sachets of baking powder, 4 tablespoons cherry jam, Powdered sugar for dusting, fat and flour for the fat pan
preparation
1. Wash cherries, clean and stone. Mix the fat, sugar, vanillin sugar and salt with the whisk of the hand mixer until frothy. Add lemon zest and stir. Stir in eggs one after the other. Mix flour and baking powder, stir. Grease a fat pan of the oven (about 32 x 39 cm) and dust with flour.
2. Put half of the dough on the baking sheet and smooth it out. Spread the jam on it and smooth it gently. Add remaining dough and smooth. Spread half of the cherries on the dough and bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 35 minutes. After about 20 minutes, spread the remaining cherries on the cake and continue baking. Remove cake, allow to cool and dust with icing sugar.
Cherry quark Streusel
Ingredients (24 pieces)
750 g flour, 4 tbsp cocoa powder, 500 g butter, 450 g sugar, salt, 3 sachets vanillin sugar, approx. 900 g sweet cherries, 2 kg skim curd, 8 eggs, 2 sachets of custard powder 'vanilla flavor', 100 ml cherry nectar, 1 tsp Cornstarch, 200 g of whipped cream, grease for the baking tray
preparation
1. For the crumbles, place the flour, cocoa, fat in little flakes, 250 g sugar, 1 pinch salt and 1 packet vanillin sugar in a large mixing bowl. Mix with the dough hooks of the hand mixer. Then process with your hands to sprinkles. Spread 2/3 of the sprinkles on a greased baking tray (32 x 39 cm) and press down with your hands.
2. Wash cherries, clean and stone. Put aside 120 g of cherries for the sauce. Mix cottage cheese and 200 g of sugar. Stir in eggs one after the other. Mix the custard powder, 1 pinch of salt and 1 packet of vanillin sugar and stir. Carefully fold in 3/4 of the cherries. Spread the cheese mass evenly on the chocolate base. Spread the remaining cherries and sprinkles over it. In the preheated oven on the lower rail (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) bake for 50-60 minutes.
3. In the meantime, bring the cherry nectar to a boil with 1 packet of vanillin sugar. Add 120 g of cherries and simmer for about 5 minutes. Puree with a blender. Stir starch with a little water until smooth. Stir in the boiling sauce. Stir for about 1 minute while stirring. Remove from heat, pour into a bowl and let cool.
4. Remove the cake from the oven, allow to cool. Beat the cream with the whisk of the hand mixer until stiff. Cut cake into pieces. Serve with fruit sauce and whipped cream.
Butter cake with apricot jam
Ingredients (24 pieces)
1 cube of fresh yeast, 1 tbsp + 60 g sugar, 300 g whipping cream, 500 g flour, 2 sachets of vanillin sugar, 1 pinch of salt, 1 egg, 75 g brown sugar, 280 g apricot jam, 1-2 tbsp rum, about 125 g soft butter, 100 g hazelnut flakes, flour for the work surface, fat and flour for the fat pan
preparation
1. Stir the yeast and 1 tbsp of sugar until the yeast becomes liquid. Warm cream lukewarm. Mix flour, 60 g sugar, 1 packet vanillin sugar and salt in a bowl. Add egg, yeast and lukewarm cream and mix with a mixing spoon. Then put the dough on a floured work surface and knead well. Put the dough back in the floured bowl and let it rest in a warm place for 30-40 minutes.
2. Mix brown sugar and 1 packet of vanillin sugar Grease a fat pan (about 32 x 39 cm) and dust with flour. Roll out the dough in the dripping pan and let it rise in a warm place for 20-30 minutes. Use your fingers to press shallow depressions into the dough. Stir the jam and rum and put them in the hollows as blobs. In between, distribute butter flakes. Sprinkle hazelnut flakes and brown sugar as well.
3. Bake in the preheated oven, 2nd shelf from below (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for 18-20 minutes. Allow the butter cake to cool on the frying pan, then cut into pieces.
Apple pie from sheet metal with marzipan and sprinkles
Ingredients (24-30 pieces)
425 g butter, 500 g flour, 325 g sugar, salt, 100 g almond flakes, 1.5 kg apples, 3-4 tablespoon lemon juice, 1 packet vanillin sugar, 8 eggs, 75 g cornstarch, 2 lightly heaped teaspoon baking powder, 200 g thickened cranberries, 200 g marzipan raw meal, 300 g sour cream, 1 sachet of custard powder 'vanilla flavored' (for cooking), powdered sugar for dusting, fat and flour for the fat frying pan
preparation
1. Melt 175 g of fat in a saucepan. Mix 250 g flour, 125 g sugar and 1 pinch of salt in a bowl. Pour the hot fat all at once into the flour-sugar mix and knead with the dough hooks of the hand-held mixer to sprinkle. Add the almonds and allow to cool.
2. Wash apples, peel, quarter and remove the core. Cut apple quarters into thick slices, mix with lemon juice and set aside.
3. Mix 250 g of soft fat, 200 g of sugar, vanillin sugar and a pinch of salt with the whisk of the hand mixer for approx. 8 minutes until creamy. Stir in 4 eggs successively with 4 tablespoons of starch. Mix remaining starch, flour and baking powder, add to the fat-egg mixture and stir briefly.
4. Spread the dough on a greased, flour-dusted frying pan (about 32 x 39 cm). Distribute apple slices on top and add the cranberries with a teaspoon as a small blob between them.
5. Rub the marzipan coarse, add sour cream and stir until smooth with the whisk of the hand mixer. First 4 eggs, then stir in the pudding powder. Pour the mixture evenly over the apple slices. Sprinkle with the almond crumbs.
6. Bake for 40-50 minutes in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3). Finished cake in the dripping pan, allow to cool on a wire rack. Cut cake into pieces and sprinkle with icing sugar as you like. It tastes of whipped cream.
Cherry Prasselkuchen
Ingredients (24 pieces)
2 glasses of morello cherries, 800 g of flour, a few drops of vanilla extract, 350 g of sugar, salt, 1 egg yolk, 325 g of butter, 1 packet of baking powder, 1 packet of vanillin sugar, 100 g of ground almonds (without skin), 350 g of skimmed quark, 3 Eggs, 3 tbsp breadcrumbs, 1 glass (450 g) sour cherry jam, flour for the hands, fat and flour for the fat pan
preparation
1. Pour cherries into a colander and drain well. For the crumbles, add 300 g of flour, vanilla extract, 200 g of sugar, 1 pinch of salt, egg yolk and 200 g of butter in flakes to a bowl, mix with the dough hooks of the hand mixer. Then process with your hands to sprinkle.
2. For the quark dough add 500 g of flour, baking powder, vanillin sugar, 1 pinch of salt, almonds, 150 g of sugar, quark, eggs and 125 g of butter in small flakes to a bowl. Knead with the dough hooks of the hand mixer to a smooth dough.
3. Put the dough with floured hands on a greased, flour-strewn frying pan, roll out evenly. Sprinkle dough with breadcrumbs evenly. Spread cherry jam on top. Distribute cherries on top. Distribute the sprinkles evenly.
4. Bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) on a middle rail for approx. 40 minutes. Remove from the oven, place on a grid and allow to cool. Cut into pieces, arrange on a plate. It tastes cream.
Blueberry cake with meringue
Ingredients (24 pieces)
3 jars (750 ml each) blueberries, 200 g marzipan raw material, chopped marrow of 2 vanilla pods, 375 g soft butter, 275 g sugar, 1 pinch salt, 6 eggs, 375 g flour, 1 packet baking soda, 3 tablespoons milk, 4 Protein, 1 packet of vanillin sugar, fat and flour for the mold
preparation
1. Drain blueberries well. Finely dice the marzipan. Stir the marzipan, vanilla paste, butter in little flakes, 125 g of sugar and salt with the whisk of the hand mixer until creamy. Gradually stir in the eggs. Mix flour and baking powder, sift and stir. Finally, stir in the milk.
2. Grease baking tray and dust with flour. Pour dough and smooth. Distribute blueberries on top. Bake in preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for 15-20 minutes. Beat the egg whites until stiff, add 150 g of sugar and vanillin sugar while stirring. Take the cake out of the oven. Meringue on it. Bake for another 10-15 minutes at the same temperature. Remove and allow to cool. It tastes of whipped cream.
Pear marble cake with sour cream dome
Ingredients (24 pieces)
8 pears, juice of 1 lemon, 225 g + 1 heaped tbsp sugar, 2 sachets of vanillin sugar, 250 g soft butter, 4 eggs, 400 g flour, 1 pinch of salt, 1/2 sachet of baking powder, 8 tbsp milk, 30 g Cocoa powder + something to dust, 600 g sour cream, 250 g whipped cream, 3 sachets of cream stabilizer, fat for the fat pan
preparation
1. Peel and quarter the pears and remove the core. Carve the pear quarter on the surface. Drizzle with lemon juice. Mix 200 g sugar, 1 sachet vanillin sugar and fat creamy. Gradually stir in the eggs. Mix flour, salt and baking powder, sift and stir briefly. Gradually stir in 5 tbsp of milk.
2. Grease the fat pan of the oven (32 x 39 cm). Smooth the half of the dough on the dripping pan. Smooth cocoa powder, 25 g sugar and 3 tbsp milk and stir in the rest of the dough. As a blob on the light dough distribute. Pull spirally through with a fork and smooth again.
3. Dab the pears dry, distribute evenly on the dough and press lightly. Bake cake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: stage 2) for about 50 minutes. Let cool down.
4. Sour cream, 1 packet of vanillin sugar, 1 tablespoon sugar and 2 sachets of cream stabilizer until smooth. Beat the cream with the whisk of the hand mixer until stiff, pour in 1 sachet of cream stabilizer. Lift cream under the sour cream and spread on the cake. Pull waves with a damp, hot tablespoon. Dust with cocoa, cut into pieces.
