cake
FoodCentrale (English)
Ingredients for 12 pieces: For the sponge: 6 eggs (L)125 g sugar1 pinch of salt150 g soft butter200 g soft marzipan paste1 pinch of cinnamon2 packets bourbon vanilla sugar150 g flour50 g ground almonds1 tsp baking powder4 tablespoons sherry (medium dry); alternative: brandy Also: 30 g flaked almonds150 g white chocolate coating150 g candied mixed fruit Preparation: 1. Separate the eggs. Beat the egg whites until stiff, adding about 50 g sugar and a pinch of salt. Cream the butter. Cut the marzipan into fine slices,gradually mix with the remaining sugar, cinnamon, vanilla sugar and the egg yolk...
FoodCentrale (English)
Ingredients for about 12 pieces: For the yeast dough: 50 g butter250 g flour1 packet of dry yeast75 g sugar1 egg (M)150 ml milk Also: 50 g ground almonds, flaked50 g hail sugar250 g frozen cherries For the curd glaze: 2 eggs (M)50 g powdered sugar250 g low-fat quark2 packets vanilla sugar2 tablespoons vanilla pudding powder (25 g)2 tablespoons flaked almondsA little powdered sugarA springform pan (ø 24 cm) Preparation: 1. Melt butter and let it cool down. 2. Mix flour with yeast and sugar in a bowl. Add butter, egg and milk. Mix everything with the dough hook of the hand mixer to a smooth doug...
FoodCentrale (English)
Ingredients for 8 pieces: For the shortcrust pastry: 200 g flour50 g sugar100 g butter1-2 tbsp cold water For the ricotta mixture: 2 eggs (M)125 g sugar250 g ricotta125 g sour cream2 packets vanilla sugar1 tsp grated organic orange zest30 g soft wheat semolina8 g cocoa for baking (sieved)125 g raspberries (frozen or fresh) Also: Some raspberries for garnishingIcing sugar for dusting Preparation: 1. Preheat the oven to 175°C top and bottom heat (fan oven 160°C, gas mark 2-3). 2. Mix the flour and sugar in a bowl. Add butter in pieces and water. Chop everything with a knife to form dry crumbs. T...
FoodCentrale (English)
Ingredients for approx. 16 pieces: For the shortcrust pastry: 300 g flour100 g sugar200 g butter For the topping: 1 bag (250 g) poppy seed bake3 eggs (M)100 g mirabelle jam500 g sour cream80 g sugar30 g vanilla custard powdergrated zest of 1/2 organic lemonAlso:150 g mirabelle plum jam Preparation: 1. Mix flour with sugar. Add butter in pieces. Chop everything with a knife until you get dry crumbs. Then quickly knead everything by hand into a smooth dough. Wrap the dough in plastic wrap and place in the fridge for approx. 30 minutes. 2. Roll out the dough on a piece of baking paper to a square...
FoodCentrale (English)
Ingredients for approx. 16-20 pieces: 2 cans of peaches (á 480 g drained weight)200 g sultanas250 g soft butter175 g sugar1 pinch of salt150 g marzipan paste5 eggs500 g flour1 sachet baking powder200 ml milk30 g almond flakes150 g peach jamGrease for the baking tray Preparation: 1. Drain the peach halves, reserving 100 ml juice. Soak 125 g sultanas in it for 30 minutes. Cut the peaches into wedges. 2. Mix the butter, sugar and salt until creamy. Grate the marzipan and beat in. Add the eggs one at a time and mix well. Mix flour and baking powder and stir briefly into the mixture with the milk. ...
FoodCentrale (English)
Ingredients for approx. 12 pieces: For the crumb base: 150 g butter biscuits100 g amarettini140 g butter For the ricotta mixture: 200 ml whipped cream50 g flour125 g sugar1 packet vanilla sugar750 g ricottagrated zest of 1 organic lime5 eggs (size M)2 egg yolks (size M)225 g apricot-peach jam1 tbsp chopped pistachios Preparation: 1. Crush the butter biscuits and Amarettini into fine crumbs in an electric chopper. Melt the butter. Mix the crumbs and butter together. Cover the base of a springform pan (26 cm diameter) with baking paper. Press the crumb mixturepress into it. Bake in a preheated o...
FoodCentrale (English)
Ingredients for 6 pieces: For the crumb base: 50 g rusks (approx. 6 pieces)60 g amarettini80 g soft butterFor the cream:4 sheets white gelatine400 g cream cheese (12% fat)grated zest of 1 organic limejuice of 1 lime150 g pear and tangerine jam200 ml whipped cream For garnish: 100 g pear and tangerine jama few mandarin orange wedgesMint leaves Preparation: 1. Finely crumble the rusks and amarettini in an electric chopper. Knead with thebutter. Cover a kitchen board with aluminium foil. Place 6 dessert rings (approx. 8-10 cm diameter) on it. Pour the crumb mixture into the rings and press down. ...
FoodCentrale (English)
Ingredients for approx. 12 pieces: For the shortcrust pastry: 225 g flour30 g sugar130 g butter2-3 tbsp cold waterGrease for the mouldAlso:150 g marzipan paste75 g icing sugar (sifted)1 tbsp apple juice1 glass (720 ml) apple compote100 g pine nuts Preparation: 1. Mix flour with sugar. Add the butter in pieces and the water. Chop everything with a knife so that the dry and wet parts combine. Then knead everything quickly by hand into a smooth dough. Roll out the dough on a floured work surface. Grease a pie or tart dish (26-28 cm diameter) and line with the dough, pressing up the sides. Punch t...
FoodCentrale (English)
Ingredients for approx. 24 pieces: 1.25 kg plums200 g blueberries250 g butter250 g sugar100 g marzipan - raw paste1 pinch of salt1 tbsp grated zest of 1 untreated lemon2 sachets vanillin sugar6 eggs (size M)300 g flour2 tsp. baking powder150 g sour cream1 tsp cinnamon4 sticks Giotto à approx. 38 g (hazelnut biscuit balls) Also: Icing sugar for dustingGrease for the baking tray Preparation: 1. Clean, wash, halve and stone the plums. Wash the blueberries and drain. Grate the marzipan. Mix the butter, sugar and marzipan until creamy. Add salt, lemon zest and vanillin sugar. Stir in 4 eggs, one at...
FoodCentrale (English)
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