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International Cake Recipes


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#1 Mrs Cuddlefish

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Posted 18 March 2008 - 04:14 AM

Lemon Tart

Ingredients for dough:

200 g flour
50 g fine sugar
120 g cold butter
1 pinch salt
1 egg yolk

Ingredients for lemon filling:

1 vanilla pod
3 bio-lemons
4 eggs
220 g sugar
4 tbsp sugar
125 g cream

some butter for the tart pan
some dried beans for â€Å"blind baking”

Method:

1. Knead all dough ingredients together to a pliable dough. Wrap in cling film and leave it in the fridge for 30 minutes.

2. Slit the vanilla pod lengthwise and remove the seeds (vanilla mark). Wash the lemons with warm water and dry well. Grate the rind of 2 bio-lemons and squeeze their juice out.

3. Beat the eggs and 200 g sugar together until fluffy. Add in vanilla mark, lemon rind, lemon juice, and cream. Mix well. Preheat oven to 200º C (Fan: 180º C / Gas: 4).

4. Roll out the dough to the size of tart pan and line the buttered tart pan with the dough, at the same making sure that there is a 2 cm high edge. ###### all over the bottom of tart dough with a fork. Place a pergament paper on top and place the dried beans on it. Pre-bake the tart for about 10 minutes. Then remove the paper and beans and bake for a further 10 minutes. Remove from oven.

5. Reduce the oven’s temperature to 160º C (Fan: 140º C / Fan: 2). Pour the lemon filling on the pre-baked dough. Bake the tart for a further 25 – 30 minutes (on the lowest rack). Once done, remove from oven and let it cool down completely.

6. Slice the 3rd lemon thinly. Bring 6 tbsp water and 4 tbsp sugar in a small pot to boil. Add the lemon slices and cook for 5 minutes. Remove lemon slices to a plate and leave the liquid mixture to boil until it becomes syrup. Brush the top of the lemon filling with the warm syrup carefully. Decorate the top with the lemon slices.

#2 Mrs Cuddlefish

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Posted 30 December 2007 - 12:26 AM

The name comes from Bakewell Pudding, a popular Derbyshire, UK pudding: this probably had its origins in Elizabethan times, but was made famous by a cook at the Rutland Arms in Bakewell around 200 years ago. Jane Austen is said to have stayed there while writing "Pride and Prejudice".

Bakewell Tart

Ingredients:

100 g butter
2 tbsp castor sugar
1 egg yolk
1 cup plain flour
1/2 cup ground almonds
1 1/2 tbsp raspberry jam
2 tbsp apricot jam

Filling:

125 g butter
1/2 cup castor sugar
2 eggs
3/4 cup ground almonds
2 tbsp rice flour
1/2 tsp grated lemon rind

Lemon Icing:

1/3 cup icing sugar
2 tsp lemon juice

Method:

1. Cream butter, sugar and egg yolk in a small bowl with an electric mixer until combined. Stir in sifted flour and almonds carefully. Knead on lightly floured surface until smooth; cover and refrigerate for about 30 minutes.

2. Roll dough between sheets of greaseproof paper until large enough to line a 24 cm flan or tart tin. Lift pastry carefully over tin, easing into the sides and trimming the edges. Spread the base of pastry with raspberry jam.

3. Cream butter and sugar in a small bowl with an electric mixer until mixture is light and fluffy. Beat in eggs one at a time. Then, stir in almonds, rice flour and lemon rind. Spread filling over jam, place tart on oven tray and bake in a moderately hot oven (190 deg C or 375 deg F) for about 25 minutes or until lightly browned.

4. Place apricot jam in a small pan and heat slowly over slow heat. Then, strain. Brush top of hot tart with hot jam and leave aside to cool.

5. Sift icing sugar into a small bowl and stir in lemon juice. Stir until smooth. Pipe or drizzle tart with lemon icing.

#3 Mrs Cuddlefish

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Posted 16 September 2007 - 03:25 AM

German Apple-Cranberry Cake

Ingredients:

75 g dried cranberries
6 tbsp white rum
125 g + 175 g flour
60 g + 100 g sugar
Salt
60 g cold butter + 125 g soft butter
1 egg yolk + 2 eggs
1 kg sour apples
4 tbsp lemon juice
zest from 1 lemon
100 g cream
2 tsp (level) baking powder
50 g powdered sugar
1 tbsp coarse sugar

Method:

1. Soak cranberries in 3 tbsp rum in a bowl. Mix 125 g flour, 60 g sugar, a pinch of salt, 60 g butter (to be cut into cubes), egg yolk and about 1-2 tbsp cold water in a bowl. Combine well with a mixer and then, knead by hand for a short while. Wrap dough in a cling film and store in the refrigerator for about 30 minutes.

2. Butter the bottom and sides of a cake tin (26 cm Ø). Peel, quarter and deseed the apples, then cut them into coarse cubes. Place them in a bowl and sprinkle 2 tbsp lemon over them. Mix well.

3. Whisk 125 g butter, 100 g sugar, a pinch of salt, 2 tbsp lemon juice and zest until creamy. Add in the eggs one at a time, mix well. Then add in the cream. Fold in the flour/baking powder mixture and mix well. Spread mixture into the cake tin evenly. Add the cranberries to the apple slices and mix well, then spread them on dough evenly.

4. Take out the dough from the refrigerator and roll it out between 2 cling films to a diameter of about 26 cm. Remove the top cling film and with the help of the second cling film, cover the apple/cranberry filling with the dough; press lightly the sides onto the filling. Remove the second cling film.

5. Bake in a preheated oven at 175º C (Fan: 150º C/Gas: 2) for about 1 hour. Leave cake in tin to cool down completely. Mix powdered sugar with 3 tbsp rum together and spread mixture evenly onto top of cake. Sprinkle the coarse sugar evenly and leave to dry before serving.

#4 tkic2

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Posted 07 September 2007 - 11:49 AM

QUOTE(londonchinese @ Sep 6 2007, 10:40 PM) View Post

Hi tk ic - look at recipe I posted on this particular discussion thread on 13th April (you have to go right back - try page 5).

San


Found it. Thanks! smile.gif


#5 londonchinese

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Posted 06 September 2007 - 10:40 PM

QUOTE(tk ic @ Sep 6 2007, 03:27 PM) View Post
Does anyone have a recipe that calls for bananas (like banana bread) or banana and cocoa powder? I bought a bunch of bananas today, and my husband also bought a bunch on his way home, not knowing what I had bought earlier. I don't think the 2 of us can finish all these bananas in time, so better start looking for a recipe... Thanks in advance for any help!


Hi tk ic - look at recipe I posted on this particular discussion thread on 13th April (you have to go right back - try page 5).

San


#6 tkic2

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Posted 06 September 2007 - 10:27 PM

Does anyone have a recipe that calls for bananas (like banana bread) or banana and cocoa powder? I bought a bunch of bananas today, and my husband also bought a bunch on his way home, not knowing what I had bought earlier. I don't think the 2 of us can finish all these bananas in time, so better start looking for a recipe... Thanks in advance for any help!

#7 Mrs Cuddlefish

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Posted 06 September 2007 - 03:21 AM

Schwaebischer Plum Cake

Ingredients:

750 g plums (Zwetschgen)
275 g sugar
40 g cornflour
250 g butter or margarine
1 packet (7 g) vanilla sugar
5 eggs
2 tsp baking powder
250 g flour
powder sugar for dusting

Method:

1. Wash, dry, halve and deseed the plums. Then, quarter them. Place them in a pot and add 4 tbsp water and 75 g sugar, mix well and let it boil shortly. Remove from heat. Mix cornflour with 5 tbsp water together thoroughly, then add to plums. Return to heat and let it boil for a while. Remove from heat and leave aside to cool.

2. Sieve flour and baking powder together into a bowl. Whisk butter or margarine, balance of sugar and vanilla sugar until creamy. Add in eggs (one by one) and flour alternately in order that the mixture does not curdle. Fold in well. Pour in half of dough mixture into a well greased and floured cake pan (Kranzform – capacity 3 litres/26 cm diameter). Then add the plum mixture on top and spread evenly. Lastly, add the balance of dough mixture on top and spread evenly.

3. Bake in a preheated oven (180º/200ºF) for about 50-60 minutes. Leave cake to cool in pan and turn out on a cake platter. Dust with powder sugar before serving.

#8 Mrs Cuddlefish

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Posted 13 August 2007 - 01:17 AM

QUOTE(tk ic @ Aug 12 2007, 11:32 AM) View Post

Hi Amy,

These Borough Market brownies are really good! They're the best we've ever tasted - moist and ultra-chocolaty (made with Belgian chocolate). Do let me know how yours turn out as I've yet to make them.

tk ic, your brownie recipe should be the one which I have been looking for. I trust your taste when you said that they are moist and ultra-chocolatey. I will post the pic up once I baked them. Thanks again for sharing the recipe with us! wink.gif

#9 tkic2

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Posted 12 August 2007 - 05:32 PM

QUOTE(Amy Kiesgen @ Aug 12 2007, 12:01 AM) View Post

tk ic, how come I missed these yummy brownies? mad.gif Thanks for the recipe. San is right about the high calories content. Let me give this recipe a try and I will let you know of the results.


Hi Amy,

These Borough Market brownies are really good! They're the best we've ever tasted - moist and ultra-chocolaty (made with Belgian chocolate). Do let me know how yours turn out as I've yet to make them.


#10 Mrs Cuddlefish

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Posted 12 August 2007 - 02:12 AM

QUOTE(londonchinese @ Aug 11 2007, 08:07 PM) View Post

Guten Appetit! Remember there are probably about a zillion calories there as well! We went to the Satay House (again!) for our ND Celebration Lunch and had a fun afternoon. Fatizah says hello and thank you for your remarks about the ayam percik being bland, which she has passed on to the kitchen staff so they can rectify for the future. She says constructive criticism like that is always more than welcomed.

Thanks for the reminder! I will be careful not to eat too much of them. I am glad that Fatizah accepted my remarks on the Ayam Percik. Hopefully, she will grill the chicken first before serving in future.

#11 londonchinese

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Posted 12 August 2007 - 02:07 AM

QUOTE(Amy Kiesgen @ Aug 11 2007, 07:04 PM) View Post

Yup yup, I was too excited to eat all those delicious home food and I totally forgotten about all those sweets! laugh.gif Talking about sweets, I totally forgotten about the Arab sweets which you gave us. It is about time to pull that out from the cellar! laugh.gif laugh.gif laugh.gif


Guten Appetit! Remember there are probably about a zillion calories there as well! We went to the Satay House (again!) for our ND Celebration Lunch and had a fun afternoon. Fatizah says hello and thank you for your remarks about the ayam percik being bland, which she has passed on to the kitchen staff so they can rectify for the future. She says constructive criticism like that is always more than welcomed.

San


#12 Mrs Cuddlefish

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Posted 12 August 2007 - 02:04 AM

QUOTE(londonchinese @ Aug 11 2007, 08:00 PM) View Post

Because you were too busy eating elsewhere!! laugh.gif laugh.gif laugh.gif laugh.gif laugh.gif

Yup yup, I was too excited to eat all those delicious home food and I totally forgotten about all those sweets! laugh.gif Talking about sweets, I totally forgotten about the Arab sweets which you gave us. It is about time to pull that out from the cellar! laugh.gif laugh.gif laugh.gif

#13 londonchinese

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Posted 12 August 2007 - 02:00 AM

QUOTE(Amy Kiesgen @ Aug 11 2007, 05:01 PM) View Post

tk ic, how come I missed these yummy brownies?


Because you were too busy eating elsewhere!! laugh.gif laugh.gif laugh.gif laugh.gif laugh.gif

San


#14 Mrs Cuddlefish

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Posted 12 August 2007 - 12:01 AM

QUOTE(tk ic @ Aug 7 2007, 01:37 PM) View Post

[attachmentid=220]Has San, or anyone who's visited London's Borough Market tried those ultra-chocolaty brownies at Flour Power City? I shared a slice with my husband and really loved it! Found this on Google:

Borough Market Brownie Recipe

Could our expert pastry chefs here please comment whether this is a good recipe? I wonder if I can cut down on the butter though as it seems like a lot and is highly fattening!! Thanks in advance for any help!

tk ic, how come I missed these yummy brownies? mad.gif Thanks for the recipe. San is right about the high calories content. Let me give this recipe a try and I will let you know of the results.

#15 londonchinese

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Posted 07 August 2007 - 08:38 PM

Must be 10 zillion calories in that lot!! biggrin.gif tongue.gif

No, I haven't tried that particular chocolate fudge brownie, but I am sure it is absolutely delicious!!

San


#16 tkic2

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Posted 07 August 2007 - 07:37 PM

[attachmentid=220]Has San, or anyone who's visited London's Borough Market tried those ultra-chocolaty brownies at Flour Power City? I shared a slice with my husband and really loved it! Found this on Google:

Borough Market Brownie Recipe

Ingredients

400g dark chocolate (at least 55 per cent cocoa solids)
325g unsalted butter
6 whole eggs
2 egg yolks
300g caster sugar
50g cocoa powder
80g plain flour

Method

1. Heat the oven to 180C/fan 160C/gas 4. Butter and base-line a 20cm-square baking tin with baking parchment. Gently melt chocolate and unsalted butter together in a bowl over hot water until smooth then cool a little.

2. Whisk 6 whole eggs, 2 yolks and caster sugar together until pale. Fold the melted chocolate mix into the eggs. Sieve cocoa powder with plain flour then fold everything together until evenly mixed.

3. Pour into the prepared tin and bake for 20 minutes until slightly risen at the edges. Allow to cool completely in the tin.

4. Cut into 12 and indulge - you should have a thin crisp crust and a rich, gooey centre.

Link: http://www.bbcgoodfood.com/recipes/3747/bo...et-brownies.jsp

Could our expert pastry chefs here please comment whether this is a good recipe? I wonder if I can cut down on the butter though as it seems like a lot and is highly fattening!! Thanks in advance for any help!

Attached File(s)



#17 Mrs Cuddlefish

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Posted 08 July 2007 - 02:34 AM

Badischer Kirschkuchen (Badischer Cherry Cake)

Ingredients:

250 g Marzipanrohmasse (marzipan)
250 g sugar
250 g margarine
1/2 tsp cinnamon powder
a pinch of ground cloves
1 Vanilleschote (vanilla pod), to be slit open and the seeds scraped
a pinch of salt
8 eggs
250 g flour
8 g baking powder
70 g ground hazelnuts
400 g cherries (fresh or canned), seeded

Method:

1. Butter a cake pan (26 cm diameter) and line its bottom with pergament paper. Preheat oven to 170º C(fan oven).

2. Cream marzipan, sugar, margarine, cinnamon, cloves, vanilla seeds and salt together. Add in eggs one at a time and mix thoroughly. Cream mixture for about 4 to 5 minutes.

3. Sieve flour and baking powder together and combine with ground hazelnuts. Mix well. Add flour mixture to egg mixture gradually and mix well.

4. Put 1/2 of mixture into the cake pan and spread it well. Arrange the cherries on top. Then, pour the balance of dough mixture on top of the cherries. Spread well and level the surface. Bake in the oven for about one hour. To check whether the cake is ready, insert a satay stick into the cake (at several places). If it comes out clean, then the cake is done.

#18 Mrs Cuddlefish

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Posted 30 June 2007 - 05:37 AM

Gedeckter Apfelkuchen (German Apple Cake)

Ingredients:

200 g flour
100 g cornflour (Speisestärke)
150 g sugar
½ pkt or 9 g baking powder
1 pkt Vanillezucker (vanilla sugar)
Salt
1 egg
2 tbsp milk
150 g butter
1 kg apples (Cox Orange)
1 tsp cinnamon powder
3 tbsp raisins
2 tbsp rum (optional)
1 egg yolk
Butter for the baking tin (26 cm Ø)

Method:

1. Sieve flour, cornflour and baking powder on a table top. Make a deep mould in the centre and add in 100 g sugar, vanilla sugar, a pinch of salt, egg and 1 tbsp milk. Knead into a smooth dough. Wrap dough in a cling film and leave it in the fridge for about 30 minutes.

2. Cut the apples in quarters, peel and removed the core. Slice into thin slices. Mix the apple slices, 50 g sugar, cinnamon powder, raisins and rum (if using) together. Preheat the oven to 200º C (Fan: 180º C).

3. Butter the baking tin. Roll out two-third of dough to a circle of about 30 cm in diameter and line the baking pan, at the same time bringing up the dough on the sides. Fill in the apple mixture into the baking tin and spread well. Roll out the balance of dough to a circle of 26 cm in diameter and place dough over the apple filling. Press the edges together.

4. Mix the egg yolk with 1 tbsp milk together with a fork. Brush the top of dough with the egg mixture. Poke little holes on the surface with a toothpick. Bake in the oven for about 50 minutes or until golden brown. Once cake is ready, brush the top with sugar glaze or fondant.

#19 Mrs. C

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Posted 28 May 2007 - 12:00 AM

Amy,

Any idea when I am visiting Germany again?

Well perhaps not in the near future. But I've been thinking of all the German words that I like to use is ..kaput. smile.gifsmile.gif

Happy baking.

#20 Mrs Cuddlefish

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Posted 25 May 2007 - 11:45 AM

QUOTE(Mrs. C @ May 25 2007, 04:49 AM) View Post

Amy,

I googled and found this abt tortenguss:
http://www.germandeli.com/droetoro3p.html
So I can still make the dessert here. Amazing. This is really an international cake recipes site.

Bravo, Mrs. C. This is exactly the product which I am using. Viel Spaß beim Backen! (Happy baking!)





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