Tiramisu Sponge cake roll

For our Easter tea with friends I made this sponge cake roll. Nothing traditional for Easter but easy to make and a great taste. 

Tiramisu Roll

This roll has 3 components:

The sponge cake, an simple biscuit  cake, rolled up when it comes out of the oven. 

The sponge is soaked with some coffee.

The filling is a mascapone cream with almond flavor.

You can use alcohol like Amaretto or a nut liquor, but as we had some children coming for tea, I made it without alcohol and with decaf coffee.

 The highlight for children were the Amarettini cookies (amaretti biscuits). I got them from the Italian Supermarket.

 Tiramisu Roll 

The cake is baked on a 36×28 cm silicon baking tray. After it comes out of the oven I turned it over on a towel dusted with sugar and rolled up in the towel while hot. You need to let it cool down in the towel and then just before filling unroll it.

Tiramisu Roll

Tiramisu Sponge cake roll

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Serves: 12

This Tiramisu Roll is easy to make and tasty. Tiramisu is an Italian dish, but cake rolls like this one are classic German. They are also common everywhere else I think.
Ingredients
Sponge cake:
  • 6 eggs
  • 170g all purpose flour
  • 100g sugar
  • 1 tbsp baking powder
  • 50g amaretti cookies, crunched in small pieces
soaking:
  • 4 tbsp cold coffee
  • 1 tsp almond essence or 2 tbsp liquor
Cream:
  • 400 g Mascapone cheese
  • 400 g cream
  • Vanilla
  • 30 g sugar
  • 9 g gelatin
  • 2 tsp almond essence or 3 tbsp liquor
  • some cocoa for dusting
  • some amaretti cookies
Instructions
For the Sponge:
  1. Preheat your oven with two sided heat. Do not use convection as it will dry out your sponge.
  2. Separate the egg white and the yolk and whip the white until it forms peaks.
  3. Mix the egg yolk with the sugar and whisk until it is creamy.
  4. Add the egg white and the flour and cookie crumble to the creamy egg and slightly mix it until it is incorporated but not to much.
  5. Spread the dough on a flat baking tray, lined with some baking paper.
  6. Bake at 200C / 430 F for 10 minutes.
  7. While it is baking prepare a clean tea towel on a surface and dust some sugar on top of it.
  8. Once the cake is ready turn it over on the sugar surface and remove the baking paper.
  9. Roll up the hot cake with the towel and let it cool down.
For the Filling:
  1. Whisk the cream until it is thick and creamy.
  2. Bloom the gelatin and heat it so it slightly until it is dissolved.
  3. Whisk the Mascapone with the sugar and the vanilla until it is creamy, add the almond essence or liquor, the gelatin and the cream.
  4. Mix all until it a nice smooth cream.
Filling the roll.
  1. Unroll the cake and drizzle the coffe almond mix on the inside of the cake.
  2. Top the cream on it and spread equally. Leafe some cream over for the outside.
  3. Roll the cake to a roll using the towel and pace on a plate.
  4. spread a thin layer of cream over the roll and dust it with some cocoa powder.
  5. Fill rest of the cream in a piping bag and decorate the roll. Put some cookies as decoration on top.

 

 

 

Easter Hot Cross Buns

Hot Cross Buns

It is an old English Easter tradition – Hot Cross Buns. 

I tried many recipes over the past years and always comes back to this one I found on the Wild Yeast Blog. I changed the recipe slightly and reduced the sugar. 

These buns a fluffy and full of flavor. The spices give them a great taste. And the long resting time at cold temperature helps to develop the flavor of the spices and the fruit.


Hot Cross Buns

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Serves: 12

Traditional Hot Cross Buns with a rich flavor
Ingredients
Sponge:
  • 35 g flour
  • 190 g milk at about 35 degrees C
  • 9 g sugar
  • 7 g instant yeast
Dough:
  • 170 g flour
  • 170 g whole wheat flour
  • 60 g butter, softened
  • 25 g sugar
  • 1 egg
  • 3 g (1/2 t.) salt
  • ½ t. ground allspice
  • ½ t. ground cinnamon
  • ¼ t. ground nutmeg
  • ¼ t. ground ginger
  • 14 g (1 T.) water
  • 114 g dried currants
  • 20 g candied orange peel, finely chopped
  • 20 g candied lemon peel, finely chopped
Piping Paste:
  • 85 g pastry flour
  • 25 g vegetable oil
  • 60 g water
Glaze:
  • 30 g sugar
  • 30 g water
Instructions
  1. For the sponge mix all ingredients until well combined and let rest at room temperature. I let it rest for 2-3 hours, but you can use it already after 45 min.
  2. For the final dough mix the flour, sugar, salt, spices and butter. It is a very dry mixture. Add the eggs and mix well. Add all of the sponge and mix with the hook on your kitchen machine for about 4-5 minutes and check if the dough is soft and a still a bit wet. Add some water if necessary and mix for another 4 minutes. The gluten should be well developed.
  3. Add the fruits and mix until well combined but do not over-mix.
  4. Let the dough rest for some more hours. Fold the dough after each ½ hour.
  5. Divide the dough into 12 pieces of about 70g each and form small balls out of it.
  6. Place them with some space to each other on a baking tray and cover the tray with some plastic wrap. Let them rest again. I put them in the fridge over night. but you can put them on a warm place for about 30-45 min.
  7. Mix the ingredients for the paste and pipe a cross on top of the buns.
  8. Bake for 10 - 15 minutes at 200 C.
  9. In the meantime prepare the glaze by mixing sugar and water.
  10. Brush the glaze on the hot buns directly when they come out of the oven.

 

How to make traditional Elisen Lebkuchen

Traditional Lebkuchen come from a region in Bavaria, the town of Nuernberg. The tradition reaches back to the 12th century where Nuernberg was a major trading center at the crossing of several middle age high ways.

These Lebkuchen are very different to normal ginger bread. They contain ginger but no honey or flour. They are baked on a wafer. I used fresh group spices, as these give more flavor and so come closer to the original. The content of these Lebkuchen are eggs, sugar, a nut mixture and spices.

They need to be beaked at a hot temperature for a short time, just 10-15 minutes and they need to be still soft in the center.

I store them in a tin box and if they get to dry you can add some slices fresh apple to the box, separated from the Lebkuchen by a sheet of baking paper.

How to make traditional Elisen Lebkuchen

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Traditional Lebkuchen like these are a must at each German Christmas tea.
Ingredients
  • 470 g sugar
  • 4 eggs
  • 1 vanilla bean
  • 480 g hazelnuts, half of it ground fine and half coarse
  • 50 g walnuts, ground coarse
  • 200 g citrus peel, glacé
  • 1 tbsp fine chopped fresh ginger
  • peel of one lemon and one orange
  • 2 -4 tbsp rum
Spices
  • cinnamon
  • coriander
  • all spice, pimento
  • mace
  • cloves
  • star anise
  • cardamon
you also need
  • wafers
  • chocolate or icing
Instructions
for the Spices.
  1. Use about the double amount of cinnamon than from each other spice.
  2. In total you need about 2½ to 3 tbslp of spice.
  3. Beat the eggs in a mixer and add all of the sugar and the seeds of one vanilla bean.
  4. beat until it is creamy and doubled in size.
  5. Add all other ingredients and mix well.
  6. Let rest for 24 hours minimum.
  7. Place a bit of the dough on a wafer, lave a 1,5 border on the wafer to allow the Lebkuchen to expand.
  8. Bake at 200C / 395F for about 10 to 15 minutes or until the edges start to brown. They need to keep soft in the middle.
  9. glaze with chocolate or icing while they are hot and let cool down before putting them in a box. Allow one week to develop flavor before serving.

 

Grandma’s Christmas Stollen

Today I made a Christ Stollen or Christmas Stollen. 

This is a traditional Christmas cake in Germany. There are many recipes. What I like about this one is it’s buttery taste and the flavors.

Stollen needs to rest some time before being served. Some say several weeks, but I think some day’s is just fine. You also need to keep in mind that in Germany it is Winter time, cold and in a food storage probably fridge cold.  
Not everywhere you have these kind of cold conditions in the winter time.

I will cut my one in 2-3 day’s because longer I cannot withstand the fine perfume this cake gives off. 


Grandma's Christmas Stollen

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Serves: 24

This is a traditional Christ Stollen recipe from Grandma's recipe book.
Ingredients
  • 1 kg all purpose flour
  • 125 g sugar
  • 1 vanilla bean
  • 330 g almonds slivered
  • 170 g citrus peel
  • 400 g raisins
  • 500 g butter, unsalted
  • 330 g milk
  • ½ wine glass of rum
  • Peel of one fresh lemon
  • 10 g salt
  • 100 g fresh yeast or 37 g instant yeast
  • butter and icing sugar for topping
Instructions
  1. On the evening before making the dough, soak the raisins with the rum.
  2. Make a pre-dough with the yeast, some sugar and some lukewarm milk.
  3. In a big bowl mix all ingredients to a dough and let rest for 12-24 hours.
  4. Half the dough and form a bread out of each half. Flat the dough to a 3cm thik oval.
  5. Fold ⅓ of the oval over the other and shape it nicely.
  6. Bake at 160 C / 320 F (top / bottom heat only !) for about 60 minutes. If it gets too dark cover it a bit.
  7. Once out of the oven brush the Stollen generously with melted butter and sprinkle with icing sugar.
  8. Let the Stollen rest at a cool and dry place for some days before serving it.

 

Sunflower sourdough bread with kibbled rye and wheat

The other day I got some kibbled rye and wheat, so I thought I bake a classic mix bread with it.

img_4873

To use the kibbled grains without having stone like pieces in your bread you need to cook them before you use it. So if you use grains always cook them 10th 150% of water related to the amount of grains. Cook them until all water is completely absorbed by the grains and let it then cool down.

I made a sourdough the day before and then mixed everything on the next day together.

img_4864

The kibbled grains before cooking …

img_4865

and cooked.

img_4874

My bread rested a bit to long, that’s why the top of it is a bit loose.

Sunflower sourdough bread with kibbled rye and wheat

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Serves: 120 min

This bread uses a sourdough prepared a day before and a cooked piece of grains, that needs to cool down
Ingredients
Sourdough
  • 250 g rye flour
  • 250 g water
  • 25 g mature sourdough
Cooking piece
  • 50g kibbled rye
  • 50 g kibbled wheat
  • 150 g water
For the Dough
  • All of the sourdough
  • the kibbled grains
  • 245 g rye flour
  • 120 g wheat flour
  • 255 g water
  • 100 g sunflour seeds
  • 15 g salt
  • 5 g yeast if you like
Instructions
  1. For the Sourdough mix the rye flour with the water and starter until all is just well hydrated. Let rest for at least 16 hours. It is ready to be uses once it is fluffy and shows a dent in the middle again.
  2. Put the kibbled grains and the water in a cooking pan and cook until all water is absorbed by the grains. Let cool down.
  3. For the dough mix all ingredients in the kitchen machine for about 5 minutes.
  4. Preheat the oven to 250C / 480F.
  5. Grease a brad pan with oil and any seeds if you like.
  6. Put dough into pan and smooth over the top. Let rest for fermentation for about 30-45 minutes or until you see it raised about ⅓ in the pan.
  7. Bake for 10 minutes at 250C / 480F and reduce then to 200C / 390F and bake for another 45 minutes.

 

Gluten free Orange Polenta cake

Sometimes there is not much time to prepare a cake because there are many other things to do.

IMG_4297

This cake is ideal for such a day. it takes just some minutes to combine the ingredients and to bake it.

Sure it needs some time to let the oranges cooling down, but you can prepare that already a day before.
This cake is moist, gluten free and full of flavor .

To make this cake take 3 Oranges and cook them for about 45 min to 1 hour. Just use enough water to cover them. They should be soft.
After they are cooled down cut them in half and take all seeds out, if there are any and then put in your blender.
Blend for some seconds until smooth.

Then add the liquid ingredients and mix again until smooth.

Add Polenta, Almonds and baking powder and mix again.

Fill in a 20cm pan laid out with baking paper and bake at 160C , 320F for 45 minutes.

For the Syrup use the cooking water and add 100g sugar. cook until about half of the water evaporated and you have a smooth syrup.

After the cake baked and cooled down a bit cover the cake with your syrup.

Gluten free Orange Polenta cake

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This is a simple Orange cake recipe.
Ingredients
For the dough
  • - 3 Oranges, whole with skin
  • - water to boil the ornages
  • - 6 eggs
  • - 50 g unsalted melted butter
  • - 110 g polenta
  • - 120 g ground almonds
  • - 100 g sugar
  • - 1 tsp baking powder
  • - Vanilla extract
for the Syrup
  • - cooking water of the oranges
  • - 100 g sugar
Instructions
For the Dough
  1. Preheat your oven to 160C / 320 F.
  2. - boil the whole oranges in the water for about 45 min to 1 hour till they are soft.
  3. - take the oranges out of the water and keep the water aside. Let the oranges cool down and then cut them in half to remove any seeds.
  4. - put Organs in the blender and mix for about 20 seconds.
  5. - add butter, sugar, eggs and mix again until smooth.
  6. - add almonds, polenta and baking powder and mix again.
  7. - lay a 20cm pan out with baking paper and fill the dough in.
  8. - bake for 45 min at 160C / 320F
for the syrup
  1. Add 100 g os sugar to the boiling water and let reduce until you have smooth syrup.
  2. Pour the syrup over the warm cake and allow to soak for some minutes.

 

 

 

 

The ultimate birthday chocolate cake

Today I post something a cake I made for my daughters birthday.
After several black forest cherry cakes, “Frankfurter Kranz” and nougat cakes in the past years it needed to be something special and different. Something taking it to the next level.
I came across a recipe in a cake making class and had to try this. The ultimate Chocolate cake.

Chocolate Cake

It is a 3 layer cake with a chocolate mouse and a praline chocolate layer. All together it tastes like these little golden Ferrero Rocher sweets.
It took me 4 days to prepare everything and get it together. But it was worth every hour spending on it.

 

Fine Chicken Liverpate

A great chicken only pâté

Last week I got fresh chicken liver in a bulk pack and decided to make some liver pâté out of it. I decided to make a smooth pâté with only chicken in it.
I came across several recipes and ended up making my own one based on what I found.
Making pate is sometimes a long and complicated process, but I want to make it easy and quick.

This is what it looks like at the end.

germancooking.net liverpate

Fist I cooked the chicken breast. In most recopies I found it says you need to take legs  and a bit of breast. I took only breast, knowing this is less fat and more dry.

I compensated this with more liquid.

First I poached the breast in whole for about 15-20 minutes. I added some onions and leak to my poaching water, but no salt.

Then I let this cool down and cut it in smaller pieces about 2cm large.
During poaching I measured my spices and mixed them together.

Next I cleaned the liver, pulled out any fat or veins. I added the liver to my blender and mixed it for about 15 seconds until it was smooth and started building bubbles.
Then I added the spices, the poaching water and cream and gave it an initial mix 2-3 seconds before adding 1/3 of the chicken breast. I stared mixing on high speed and added the rest of the breast pieces. After about 30-50 seconds it was all mixed well together and smooth.

Using a blender was the best choice. When you use a food processor you would need to mince the meat first and the cutting would take several minutes. My food processor would never get it that smooth.

I filled the pate in glasses and placed them for 45 minutes at 90C (190F) in the oven using a tray filled with hot water up the 3/4 of the height of the glasses. It is important the pate does not get heated up over 80 C. So you need to have an eye on this.

Once cooled down put the pate in the fridge for at least a day before tasting. But It should rest for 1-2 weeks, if possible, to build up all flavors.

This pate is not very fat and because of that it is not as soft as most other pates, but the taste is great.

Fine Chicken Liverpate

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A smooth liver pâté made from chicken only.
Ingredients
  • 600g chicken breast, organic
  • 400g chicken liver , organic
  • ½ onion
  • some leak
  • 50g double cream
  • 150ml poaching water
Spices per 1kg meat
  • 2.8g curing salt / also called pink salt (or add 2g normal salt to the rest of the salt)
  • 16g salt
  • 2g ground white pepper
  • 0.5g ground ginger
  • 0.5g ground macis
  • 0.3g ground cardamom
  • 2g raw sugar
Instructions
  1. poach the chicken breast with the onion and leak for 20 min in some water, covering the meat.
  2. clean the liver from veins
  3. let the meat cool down and cut in small pieces
  4. Add the liver to the blender and mix for some seconds until smooth and bubbly
  5. Add 150ml of the sifted poaching liquid, the cream and spices and just mix 1-2 seconds
  6. Add ⅓ of the chicken breast pieces and put your blender on full speed. When incorporated add the rest of the meat and mix until well mixed and smooth. This should not take longer than 40-60 seconds.
  7. fill in glasses and close them with a lid. Place a pan with hot water (not boiling) in your oven and place the glasses in there.
  8. heat up the oven to about 90C (190F) and once the water has reached 80C (176F) keep it at that temperature for 45 minutes (1 minute per cm diameter of your glass, my are 4.5 cm)
  9. let cool down and them place in fridge before serving.

 

 

 

Sunflower Seeds and Oats bread – Glutenfree and low carb

Sunflower-oats-bread

Yesterday I tried a new recipe for a gluten free and low carb bread. It contains oats, which are low in carbohydrates (12% carb) and can be eaten by most people with gluten intolerance.
This bread does not have any yeast or sourdough and is quick and easy made.

Just mixing all ingredients in a large bowl and then fill it in a well greased baking tin or in a silicon bread mold.

I baked it for 30 min at 175C (347F) and then removed it from the pan. First I thought it will break apart, but it did not.
Then bake further 50 to 60 min till golden brown outside. It should sound hollow when you tap on it.
It tastes great fresh, but also toasted.

Sunflower-oats-bread1

The dough is quite soft but no worrySunflower-oats-bread, it will come all together. The water is all absorbed by the oats and Chia seeds.

 

Sunflower Seeds and Oats bread - Glutenfree and low carb

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This bread is gluten free and low in carbs. Makes 1 large loaf
Ingredients
  • 270g Sunflower seeds (organic)
  • 290g Organic wholegrain oats (ensure they are gluten free)
  • 180g flax seeds
  • 120g hazel nuts or almonds
  • 4 tbsp Chia seeds
  • 2 tsp organic rice syrup
  • 6 tsp melted organic coconut oil
  • 15g salt
  • 700g water
Instructions
  1. Preheat oven to 175C / 347F
  2. mix all dry ingredients and add water, coconut oil and rice syrup.
  3. mix well, it is a soft mixture
  4. fill in mold / pan and bake for 30 minutes
  5. take bread out of the mold / pan and place of a baking tray
  6. bake for another 50-60 minutes.

 

 

 

Bread baking in harmony with nature

Today not a recipe but a video about a French baker growing and milling his own flour.
He has some cool techniques for folding, shaping and scoring. (from minute 6)

From the seed to the peasant bakery with Nicolas Supiot from Natasa Djuric on Vimeo.

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