Posts Tagged ‘how to’

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

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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

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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.

 

 

 

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

Prep time: 

Cook time: 

Total time: 

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.

 

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

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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.

 

Classic traditional German Strawberry Cake

Fresh Strawberry Cake

We got some fresh strawberries at the pick your own and so I made this cake.

It is an easy dough, made of

75g butter
60g sugar
vanilla paste
2 eggs
salt
150g plain flour
1 tsp baking powder

Mix the ingredients, butter sugar and eggs first and then add the flour.
Spread the dough evenly in your tin and bake for about 15 minutes at 175 C / 347 F.

Melt some chocolate and spread on the cake.
Put the strawberries on the cake.

Now you need some “Tortenguss”. I got my one from the Dutch shop. Have a look at your local shops if you get a clear glaze.
It is made out of a mixture of gelatin, agar agar and pectin. There are different types.
You can also use 1tsp gelatin, 1 tbls of potato or tapioca starch (no corn starch) with some sugar or syrup and water / fruit juice. It will not have the same texture but will be fine as well.

Cook the glaze and put on cake while hot. Let cool down.

Serve with some freshly whipped cream.

 

Classic traditional German Strawberry Cake

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Cook time: 

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Traditional simple fruit cake. You can use any soft fresh fruit, like apricots, strawberries or canned fruits as well.
Ingredients
  • 75g butter
  • 60g sugar
  • vanilla paste
  • 2 eggs
  • salt
  • 150g plain flour
  • 1 tsp baking powder
  • 1 package "Tortenguss" - Glaze
Instructions
  1. Mix the ingredients, butter sugar and eggs first and then add the flour.
  2. Spread the dough evenly in your tin and bake for about 15 minutes at 175 C / 347 F.
  3. Melt some chocolate and spread on the cake.
  4. Put the strawberries on the cake.
  5. Make a glaze and put on the top.

 

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