Posts Tagged ‘food’

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.

 

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