Posts Tagged ‘home baking’

Classic German Chocolate Cream Gateau

Classic Chocolate Gateau 

Back in the 80-ties an aunty made cakes – big cakes and she made a chocolate gateau as well. A simple chocolate sponge with a chocolate cream. This cake is typical German, not too rich on ingredients, simple to make and just chocolate. 

This cake is inspired by these kind of simple gateau’s I know from the 80-ties, just yummy and I made it in the morning, ready for tea time in the afternoon.

Here some tips for making this cake.

  • If you have time, prepare the sponge, the short pastry layer and the cream the day before you build the cake together.
  • For decoration you can use any chocolate pieces or any other kind of decoration. I kept it simple and just dresses some cream roses on each piece.
  • You can add some flavor to the syrup like some coffee or some alcohol, Irish liquor or rum fit well.
Classic Chocolate Gateau

Sponge cake as it came out of the oven. 

Classic Chocolate Gateau

The shortbread layer before baking.

Classic Chocolate Gateau

the sponge cut in 3 layers.

Classic Chocolate Gateau

The cake with the bottom shortbread layer, the jam and the first sponge layer.

Classic Chocolate Gateau

the cake with the second sponge layer.

Classic Chocolate Gateau

The layers of the cake. If you make more cream you can make the cream layers thicker.

Classic Chocolate Gateau

The cake cut open to show the layers.

 

Classic German Chocolate Cream Gateau

Prep time: 

Cook time: 

Total time: 

Serves: 16

This is a traditional chocolate cake as you can find it nearly at any party, at least in the 80ties this was the case. It is simple and easy to make and has a nice chocolate flavour.
Ingredients
For the Sponge:
  • 8 medium free range eggs
  • 200 g sugar
  • some vanilla extract
  • 130 g flour, best high grade, but all purpose flour is fine as well
  • 130 g cornstarch
  • 20 g baking powder
  • 40 g cacao powder
For the Cream
  • 200 g dark chocolate
  • 200 g milk chocolate
  • 800 g cream
For the Sugar Syrup
  • 50 g sugar
  • 50 g water
For the short bread layer
  • 100 g flour
  • 50 g butter
  • 25 g sugar
Others:
  • Some jam, apricot, cherry or the flavor you like.
  • Some chocolate for decoration or any other decoration you like.
Instructions
For the Sponge:
  1. Preheat your oven to 175C / 350 F, top and bottom heat.
  2. Separate the eggs and beat the whites until they are stiff.
  3. Beat the yolks with the sugar and vanilla for 5-8 minutes until it is a thick creamy mass.
  4. In a separate bowl sift the flour, starch, cacao and baking powder.
  5. Add the egg white to the yolk and mix carefully. Add the flour mixture and incorporate slightly, so it is just mixed. Be careful, do not over mix. I always do this by hand not with the machine.
  6. Use a 26cm pan with baking paper and fill in the dough. bake for 30-40 minutes.
  7. Let rest in the pan for 20 minutes before taking out and let cool down on a rack.
  8. If you prepare a day before, wrap in cling wrap once cooled down.
For the short bread
  1. Mix the ingredients until smooth, best with your hand.
  2. Roll out to a 26cm circle.
  3. bake at 175 degree for about 10 minutes until the edges turn slightly brown.
  4. You can prepare this while the sponge is baking and then bake after the sponge is ready.
For the cream:
  1. Bring the cream to a boil.
  2. Put the chocolate in small pieces in a bowl and pour the hot cream over it.
  3. I use a hand blender to ensure the chocolate melts properly and is mixed well.
  4. Cover with some wrap and let cool down. Place in the fridge for minimum 6 hours, best over night.
For the Syrup:
  1. Place water and sugar in a sauce pan and let boil for 1-2 minutes.
  2. Set aside and let cool down.
Build the cake together.
  1. Cut the sponge cake twice so you have 3 equal thick layers.
  2. Beat the chocolate cream in a mixer until it becomes nice creamy and thick. Do not over mix. Put some cream aside for decoration.
  3. Place the shortbread on a cake board and spread the jam on top of it.
  4. Soak the top layer of the sponge from both sides with ⅓ of the syrup. Place with the cut side on the jam.
  5. spread ⅓ of the cream on top of the cake and place the next sponge layer on top of it.
  6. Soak this layer with syrup and repeat with the cream and the top layer.
  7. Take care the layers are centered over each other, or use a cake from to place them over each other.
  8. Spread the rest of the cream over the cake, beginning with the sides.
  9. Place the cake in the fridge and let it cool.
  10. Now you can decorate your cake.
  11. I use a thread to mark 16 pieces on top of the cake, that helps with the decoration.
  12. Let the cake rest in the fridge at least 2 hours before serving.

 

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

Prep time: 

Cook time: 

Total time: 

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

Prep time: 

Cook time: 

Total time: 

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.

 

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

Prep time: 

Cook time: 

Total time: 

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

Prep time: 

Cook time: 

Total time: 

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.

 

 

 

 

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

Prep time: 

Cook time: 

Total time: 

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.

 

 

 

Rhubarb cake with custard cream and crumble

Yesterday on the Saturday Market I got some fresh rhubarb and I thought to make a juicy creamy crumbled cake with it.

Rhubarb

There are so many recipes for rhubarb cakes but I want it to be like my grandmas cake. It was not so sweet, and I like the sourness of the rhubarb. But it was creamy as well with a shortbread like crust. And on the top some tasty vanilla crumbles.
Without having my grandmas recipe I had to start making my own one.

And here it is.

rhubarb cake

 

First I washed the rhubarb and cut it in small pieces, and added sugar to it so it get some juice from it. This took about 3 hours

Then I prepared short pastry but added some baking powder to it. This makes it more crisp and not so hard.

short pastry filled baking tin

While this was pre-baking for 8 minutes, I prepared a custard pudding.

I used the juice from the rhubarb and filled it up with some milk to get the right amount of liquid for my custard. Once this was cooled down I added about 100 gr of yogurt a tablespoon of butter and 2 eggs.

After the pastry cooled down a bit the custard came into the tin and the rhubarb on top.

This I topped with some Almond Vanilla crumble.

The result is very satisfying. Next time I will take some less liquid for my custard, so it is more stiff, just a little bit. The recipe below reflects this already.

cake

 

Rhubarb cake

Prep time: 

Cook time: 

Total time: 

this is a recipe I redeveloped from mind from one of my grandmas cakes.
Ingredients
For the Fruit filling
  • about 700g fresh rhubarb
  • 50 g sugar
for the short pastry
  • 250 g plain flour
  • 60 g sugar
  • 120 g unsalted butter
  • 1 egg
  • 1½ tsp baking powder
  • salt
for the custard
  • all juice from the rhubarb
  • milk to fill up to 400g in total liquid
  • 35 g custard powder or one package vanilla pudding
  • 2 tbsp sugar
  • 2 eggs
  • 50 g yogurt
  • 2 tbsp unsalted butter
  • vanilla extract
for the crumble
  • 150g plain flour
  • 60 gr ground almonds
  • 2 tsp ground vanilla or 2 vanilla beans
  • 125g butter
  • 100 g sugar
Instructions
Prepare the rhubarb
  1. wash the rhubarb and cut the green top and the white bottom off.
  2. cut in small pieces about ½ cm thick
  3. add sugar and mix well
  4. let rest for some time, about 2-3 hours
Prepare the crust
  1. mix all ingredients in a mixer to a smooth dough.
  2. take a 26cm (10 inch) baking tin and outlay with baking paper
  3. take ⅔ of the dough for the bottom
  4. form a long roll out of the ⅓ of the dough and form the side of the cake out of it.
  5. take a fork and prick the bottom several times
  6. Bake at 175C (347F) for 8-10 minutes. The dough shout rise a bit but should not puff.
For the filling
  1. take all of the rhubarb jiuce and fill up to 400g with milk
  2. heat up 300g of the milk juice mixture
  3. mix the custard powder with the remaining milk-juice and add to the boiling milk.
  4. cook until thick and let cool down
  5. Once cooled down add the yogurt and the eggs. Add some more vanilla flavor if you like.
For the crumble.
  1. add all ingredients to a bowl and mix till combined well and crumble develop.
Now put everything together to the cake.
  1. Take the cooled down crust and add the vanilla cream.
  2. place the drained rhubarb on top
  3. spread the crumble on top of the rhubarb
  4. bake at 175C (347F) for 30 to 40 minutes till the crumble are lightly brown.

 

Pfaelzer Leberwurst – Liver Pate Palatinate style

There are many types of liver pate in Germany. Every region knows it’s own recipe. One of the most popular and most easiest to make is the Pfaelzer Leberwurst, or Palatinate style.

Liver Pate

The main ingredients are pork belly and liver. I prefer chicken liver, but usually you take pork liver as well.
The ratio between meat and liver is 4:1, but you can go up to 3:1, means 1/4 to 1/3 of the meat is liver. Or for 1 kg meat you need 250 to 300 g liver. But before you can measure this out you need to cook the pork belly.

Preparation:
Take the pork belly, and if possible use fat pork belly, and cook with carrots, leak, onions, celery  and some spices, like bay leaves, cloves, marjoram and pepper corns if you like. Do not add salt but enough water to cover the meat.

Cook until the meat falls off the bones.
Cut the skin and any bones or gristle off and place the meat in a bowl. Keep the stock you cooked the meat in, we will need it later.

Now measure the amount of meat you have and specify the amount of liver you need.
For 1kg meat you need 250 to 300 g liver.

Mince all meat and liver using a 2 or 3 mm grinder blade. This will become a very dry mixture once minced.

Now add the spices.

For 1kg mixture you need:
18 – 22g salt , depends on how you like it. Start with 18 and add if you think you need more.
4 g Marjoram
3 g pepper, ground
2 g nutmeg, ground
2 g sugar
1 g cloves, ground

Add the spices to the meat, liver mixture and add some of the stock you cooked the meat in. Take from the top to get as many fat with it as possible and strain it.

Mix well and add from your stock until it became a soft but thick mass.
Fill in glasses and place in a deep baking tray, filled with water. Preserve at 80C /180F in  your oven. For every mm of diameter of your glass it takes 1 minute. A 6cm diameter glass needs an hour.

Let cool down and place then in the fridge for at least 24 hours before tasting.

The Chemistry of Bread-Making

Bread baking involves quite some chemical reactions, and not only chemical, but biological as well.

I came across an article of bread baking chemistry I would like to share with you. They have a nice chart of what happens within the bread making process.

The-Chemistry-of-Bread-Making-768x543

But not only the chemistry is important, the flour is important as well and flour is not just flour. There are many types of flour, not only the different grains, but also the method of milling makes a difference.

Here a table of different wheat flour types in the different countries. Similar charts you find on the internet fro rye and other grains.

Ash Protein Wheat flour type
US UK German French Italian
~0.4% ~9% pastry flour soft flour 405 40 00
~0.55% ~11% all-purpose flour plain flour 550 55 0
~0.8% ~14% high gluten flour strong or hard 812 80 1
~1.1% ~15% first clear flour very strong or hard 1050 110 2
>1.5% ~13% white whole wheat wholemeal 1600 150 Farina integrale di grano tenero

Quick Sunflower Seed Rolls

Sunflower Seeds Roll

Saturday evening I realized there is no more bread for the Sunday breakfast. My other bread will need until Sunday afternoon, so I new have to find a quick but tasty solution. After some research I found a method that sound to easy to be true and just the right thing when you are in a hurry.

In a larger bowl mix

275 gr rye flour, type 1150
115 g wheat flour T80 or high gluten flour
50 g mature sourdough
5 g yeast (or less if your sourdough is strong on yeast)
270 g water
1 tbsp honey
8 g salt
100 g sunflower seeds roasted in a pan

mix all to a soft dough but do now over knead. Cover with a plastic bag or foil and let rest over night at room temperature.
On the next morning, preheat your oven at 250C / 480F.

Transfer the dough on a floured surface and form an about 8 cm thick roll. Do not knead the dough.

Slice the roll in thumb thick slices and put them on a perforated baking tray.

Let rest for 30 minutes on a warm place.Then put in oven and fume oven with water. Bake for 10 minutes and then reduce to 220C / 430F and bake until brown, about 10-15 minutes.

Bread rolls

 

Quick Sunflower Seed Rolls

Prep time: 

Cook time: 

Total time: 

Some simple and easy to make bread rolls.
Ingredients
  • 275 gr rye flour, type 1150
  • 115 g wheat flour T80 or high gluten flour
  • 50 g mature sourdough
  • 5 g yeast (or less if your sourdough is strong on yeast)
  • 270 g water
  • 1 tbsp honey
  • 8 g salt
  • 100 g sunflower seeds roasted in a pan
Instructions
  1. Mix all ingredients to a soft dough, but do not knead to much
  2. Let rest at room temperature over night
  3. preheat oven to 205C / 480F
  4. Form roll out of the dough and cut into thick slices
  5. Place slices on a baking tray and let them rest for 30 min.
  6. Bake at 250 C 480 F falling temperature for about 20-30 minutes.

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