Dr. Oetker: German Baking Today E-Book

Dr. Oetker

• Herausgeber: Dr. Oetker - ein Verlag der Edel Verlagsgruppe
• Kategorie: Lebensstil
• Sprache: Englisch

Seitenzahl: 348

Veröffentlichungsjahr: 2012

Beschreibung

Here are the best German cakes and pastries, strudels and tarts, the classics and the tastiest new creations of German cooking. In this extensively revised English edition of the original 'German Baking Today', you will find recipes for every day and for special occasions. To make the baking even easier, the detailed instructions are accompanies by numerous descriptive and step-by-step photographs. And of course: Every recipe has been tested in the famous Dr. Oetker test kitchen. This will ensure success for the inexperienced baker and praise for the ambitious, whether you choose to make the recipe for mole cake ("Maulwurftorte'), Black Forest Gateau, sunflower seed rolls, Christmas pastries or any other baked delicacy.

Leseprobe

Dr. Oetker Verlag

FOREWORD

You take a look in the oven: is the cake done? A beautiful golden colour as you expect it to be? Yes, and even a little better: the texture is fluffy, the smell is delicious and the appearance is irresistible! It’s just waiting to be eaten! A delight for all the senses …

German Baking Today is the standard work for everyone who loves baking and for those who want to learn. It will make it easy for you to create masterpieces with simple ingredients. Whether you want to make mole cake, buttermilk cake or classics such as apple strudel and marble cake, the recipes in this book never fail!

Dr. Oetker’s Test Kitchen has carefully checked that every dish is easy to prepare – even for beginners – and that it will also taste delicious. Step-by-step instructions and detailed photographs ensure that the result will be successful. The many new recipes will inspire you to try out and bake many of them.

Every day more people are discovering the art of baking and you too can enjoy home-made Schnecken (“snail” buns), a cream torte you have decorated yourself, your own fragrant rye bread or delicious crispy rolls. You will be stirring, mixing, kneading, rolling and lovingly decorating your cakes and pastries as you enjoy:

German Baking Today!

We wish you a lot of pleasure in your baking experiments and much success. Now, enjoy yourself!

CONTENTS

INTRODUCTION

General advice about the book

To ensure that the cakes, pastries and puddings you make taste as delicious and look as irresistibly mouthwatering as you imagine them, here are a few tips before you start cooking:

Tip 1 –Preparation

Read the recipe through carefully before you start your preparations – better still, do this even before you go shopping. Many things will become much clearer when you understand the links between the various steps. Gather together all the ingredients, the appropriate tin or mould and the kitchen and baking utensils that you will need before you begin.

Tip 2 – Conversions and equivalents

The conversions and equivalents (weights, volumes and spoonfuls) listed on the inside pages of the cover will help you measure the correct quantities for your ingredients.

Tip 3 – Preparation time

The preparation time indicated in the recipe is only given as a guideline; it is a rough estimate and will depend on your baking experience. The preparation time only refers to the actual time needed to prepare the ingredients for baking. Cooling times and the time dough takes to rise are only included in the preparation time if they take place at the same time as other preparation activities. The baking time is indicated separately.

Tip 4 – Baking tins and moulds

All the recipes in this book use the baking tins or moulds listed below, which are all available in the shops (photograph I):

» Baking sheet (40 × 30 cm/16 × 12 in), also with a high rim

»Muffin mould for 12 muffins

»Tart tin (diameter 26-28 cm/10¼-11 in)

»Bundt pan or kugelhopf mould (diameter 22 cm/9 in)

»Ring mould (diameter 22 cm/9 in)

»Rectangular cake tin (25 × 11 cm/10 × 4½ in)

»Bread tin (30 × 11 cm/12 x 4½ in)

»Fruit flan mould (diameter 28 cm/11 in)

»Springform tin (diameter 26 cm/10¼ in) with interchangeable flat bases and a base with a tube in the middle for making a ring cake.

Baking tins and moulds are available in various materials.

Tin moulds are good for gas ovens but are not acid-resistant. Therefore it is advisable to line the inside of a springform mould with baking parchment paper if it is used as a pie ring for fruit pies.

Black moulds are very traditional and particularly good for use in electric and fan ovens. These moulds have excellent non-stick properties and heat conductivity; they are also resistant to fruit acids and easy to clean.

Both tin moulds and black moulds are also available with a non-stick coating which makes it much easier to remove the cake from the mould.

Enamel baking tins have an enamel finish which also acts as a scratch-resistant non-stick coating. They are very long-lasting and resistant to fruit acids. They give the cake an intense, even brown colour.

In addition, tins and moulds are also made of aluminium, ceramic, glass and silicon, all of which are suitable for use in any type of oven.

Tip 5 – Baking temperature and baking times

The baking temperatures and baking times indicated in the recipes are given as a guide and they may be increased or reduced depending on the heating performance of the oven being used.

We recommend that you always preheat the oven fully and only put the cake in the oven when it has reached the temperature indicated in the recipe.

To make sure that the cake is done, use the checking test when the baking time indicated has elapsed.

Tip 6 – Checking if it is done

Sponge and all-in-one sponge: At the end of the baking time indicated in the recipe, stick a wooden skewer deep into the thickest part of the cake, then remove it again. If the skewer comes out dry, without any sponge sticking to it, the cake is done (photographs 1 and 2).

Fatless sponge: This is done when it is no longer moist to the touch but feels soft, and when no impression is left on the surface by a finger pressing it lightly.

Biscuits: These are done when they look golden yellow or golden brown.

Yeast dough and quark & oil dough:

Lift up a corner of the pastry or cake with a wide-bladed knife (photograph 3). If the underside is lightly brown and dry, it is done.

Tip 7 – Nutritional values

These values have been rounded and refer to a single piece or the total amount, as indicated in the recipe.

Tip 8 – Information

At the beginning of most chapters dealing with the various kinds of sponge, dough and pastry, you will find an information section with general explanations, helpful tips and advice about the preparations of the recipes.

You will also find general information about a wide range of subjects related to baking: ovens, height of the oven shelves, kitchen utensils and baking accessories, baking ingredients, garnishing and decorating, as well as glossary of baking terms.

In addition, after each recipe you will find numerous tips as well as suggested recipe variations, modifications and explanations

Tip 9 – Level of difficulty

For each recipe the level of difficulty is indicated, making it easier for you to match the recipe to your experience.

FOR BEGINNERSFOR EXPERIENCED BAKERSFOR ADVANCED BAKERS

INFORMATION

Sponge

With its moist, light texture, sponge pastry is not only very versatile but it can also be refined or varied by the addition of flavouring, cocoa powder, cornflour (cornstarch), pieces of chocolate, raisins etc. And another important plus: it is incredibly easy to make because the ingredients are just stirred in one after the other. The basic ingredients for this type of pastry are butter or margarine, sugar, eggs, flour and baking powder.

This is how you make a sponge

Step 1: Prepare the baking sheet

Using a pastry brush, grease the baking tin generously and evenly with spreadable margarine or butter. In the case of a springform mould, you should only grease the base and not the sides so that the sponge does not slide down along the sides. To make it easier to remove the cake from the tin, sprinkle some flour, breadcrumbs, ground almonds or other ground nuts after greasing the tin or mould and distribute them evenly by tipping and tapping it (photographs 1 and 2).

A rectangular tin can also be lined with baking parchment after greasing – this will make it easier to remove the cake from the tin. To ensure that the baking parchment fits the tin properly, place the base of the tin on the baking parchment and draw round it, then tip the tin on each side – one side after the other – and draw lines round them too. Finally cut out the corners, fold the lines along the bottom – and you have the liner for your tin!

Step 2: Mix the butter or margarine

Whether you are using butter or margarine it must spreadable, which means that it must be neither too liquid nor too hard. It is therefore important to take the butter or margarine out of the refrigerator in good time. Using a hand-mixer with a whisk attachment, mix the butter or margarine at the highest setting until it is soft.

Step 3: Add the sugar

Now mix together the sugar and vanilla sugar and little by little stir it into the butter or margarine until the mixture is smooth and even. In this case castor (superfine) sugar is preferable to granulated sugar because it dissolves more easily.

Step 4: Add the flavouring

Flavouring will give the cake a kick – provided that it is added in the right amount. In the case of flavour essence, it is essential to follow the manufacturer’s instructions shown on the bottle.

Step 5: Add the eggs

Add the eggs to the softened butter/margarine-sugar mixture one after the other. Whisk each egg into the mixture on the highest setting for about 1/2 minute before whisking in the next egg. If the eggs are too cold, the butter or margarine may curdle and the sponge may look grainy – but don’t worry, it will not influence the result.

Step 6: Mix together the flour and baking powder

The flour and baking powder must be mixed together well before being added to the egg-sugar- butter mixture. If you are also adding cornflour (cornstarch) or cocoa powder, these should be mixed with the flour now too, except in the case of marble cake where the cocoa powder is only added to one part of the sponge.

Step 7: Whisk in the flour

Using the medium setting, whisk in about half the flour, alternating briefly with any liquid (milk), then the other half of the flour. Only add enough liquid so that the sponge mixture slips heavily from a wooden spoon (photograph 3) – this is the right texture. If you add too much liquid the cake will not only be soggy but solid ingredients such as raisins will sink to the bottom because the sponge is too soft. There is one exception, namely when the sponge contains a lot of butter and eggs and little or no liquid. This mixture can be runny because the eggs will firm up the sponge while baking.

Baking powder begins to work as soon as it comes into contact with liquid. This is why it is first mixed with the flour and is only stirred in towards the end of the preparation process. This will ensure that the texture of the cake remains light and fluffy and prevent air holes from forming.

Step 8: Add the other ingredients

When you have added all the ingredients and the mixture is ready, you can begin adding the raisins or fruit as indicated in the recipe. Tinned fruit or fruit preserved in jars should be drained thoroughly to prevent too much liquid getting into the mixture. After draining, put them on a piece of kitchen paper so that any remaining juice is absorbed. Then fold the fruit or other solid ingredients into the sponge, using a pastry scraper. You can also stir them in with a hand-mixer on the medium setting – briefly! Be careful not to squash the fruit, since this would also colour the sponge in a rather unsightly manner. Cherries or other heavy ingredients will not sink to the bottom if you sprinkle them with a little flour before stirring them into the sponge (photograph 4).

Step 9: Put the sponge in the mould

Now transfer the sponge mixture into the prepared mould or tin and smooth the surface; it is best to do this with a spatula or a pastry scraper. The mould or tin should be about two-thirds full.

Step 10 – Bake the sponge

The sponge mixture must be baked as indicated in the recipe immediately after it has been made. Before removing it from the oven at the time given in the recipe, check whether it is done. Insert a wooden skewer in the highest part of the cake: if it comes out dry and is not sticky with sponge mixture, the cake is ready. Leave the cake in its tin on a cake rack for about 10 minutes after taking it out of the oven, then turn it out and leave it to cool on the rack (photograph 5). Bases baked in a fruit flan mould can be removed from the mould immediately.

Storing cakes correctly

Wrapped in aluminium and stored in a cold place, a cake will remain fresh for several days. If the cake has been frozen it should be allowed to defrost at room temperature while still wrapped. Cakes with whipped cream or quark should be kept in the refrigerator or freezer. If frozen, defrost them in the refrigerator.

SPONGE

Loaf cake

Basic sponge recipe

EASY (ABOUT 15 SLICES)

Preparation time: about 20 minutes, excluding cooling time Baking time: about 60 minutes

For the tin (25 × 11 cm/10 × 4½ in):

a little fat some flour

For the sponge:

250 g/9 oz (11/4 cups) soft margarine or butter 150 g/5 oz (¾ cup) sugar 1 sachet vanilla sugar 1 pinch salt 4 eggs (medium) 300 g/10 oz (3 cups) plain (all purpose) flour 4 level teaspoons baking powder 2 tablespoons milk

Per slice:

P: 4 g, F: 16 g, C: 25 g, kJ: 1104, kcal: 264, CU: 2.0

1 Grease and flour the cake tin.

Preheat the oven:Top/bottom heat: about 180 °C/350 °F (Gas mark 4)Fan oven: about 160 °C/325 °F (Gas mark 3)

2 To make the sponge: whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Gradually add the sugar, vanilla sugar and salt, stirring all the time, until you obtain a smooth, even mixture. Add the eggs, one after the other, whisking each for about ½ minute on the highest setting.

3 Mix together the flour and baking powder and whisk into the egg mixture in two instalments, alternating with the milk, on the medium setting.

4 Pour the sponge mixture into the tin and smooth the surface to make it even. Put the tin on a shelf in the bottom third of the preheated oven. Bake for about 60 minutes. After it has baked for about 15 minutes, make a lengthways incision about 1 cm/⅜ in deep in the middle of the cake, using a sharp knife.

5 After 60 minutes, remove the cake from the oven and leave in the tin for about 10 minutes, then take it out of the tin and place on a cake rack. Leave to cool.Variation: You can give the cake a more sophisticated touch by adding 100 g/3½ oz (⅞ cup) chopped nuts, chocolate (¾ cup) (at the back in the photograph) or praline (½ cup) to the sponge mixture.PROBLEMS» Sogginess in the cake: sogginess is almost always caused by too much milk being added to the mixture. Therefore make sure you only add enough milk to ensure that the mixture remains quite firm. Never add so much milk that the mixture becomes runny. This is why the milk should only be added little by little.» Air holes in the cake: air holes can occur in your sponge cake if the sponge mixture is whisked too vigorously while or after the flour and baking powder is stirred into the egg mixture. They can be avoided by whisking the mixture in two instalments and only very briefly.

Plain waffles

FOR CHILDREN (ABOUT 8 WAFFLES)

Preparation time:

about 30 minutes

For the waffle iron:

a little cooking oil, e.g. sunflower oil

For the batter:

175 g/6 oz (⅞ cup) soft butter or margarine 175 g/6 oz (⅞ cup) sugar 1 pinch salt 4 eggs (medium) 200 g/7 oz (2 cups) plain (all purpose) flour 40 g/1½ oz (5 tablespoons) custard powder (vanilla pudding mix) 1 level teaspoon baking powder 100 ml/3½ fl oz (½ cup) milk or water

Per piece:

P: 6 g, F: 22 g, C: 49 g, kJ: 1771, kcal: 423, CU: 4.0

1 Preheat the waffle iron on the highest setting. (Be sure to follow the maker’s instructions.)

2 Whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Gradually add the sugar and salt, stirring all the time, until the mixture is smooth and even. Add the eggs, one after the other, and whisk each one into the mixture for ½ minute.

3 Mix the flour, custard powder and baking powder and briefly whisk in two instalments, alternating with the milk, on the medium setting.

4 Reduce the temperature to the medium setting and grease the mould with a pastry brush.

5 Spoon about 2 tablespoons of batter onto the waffle iron for each waffle, smooth flat with the spoon and cook until they are golden brown. Remove the waffles from the waffle iron and put them side by side on a cake rack. Serve lukewarm.

TIPS » Sprinkle the waffles with icing (confectioners’) sugar and serve with crème fraîche or lightly whipped whipping cream.

Waffles with an apple filling

FRUITY (ABOUT 8 PORTIONS)

1 Preheat the waffle iron on the highest setting. (Be sure to follow the maker’s instructions.)

2 For the waffle batter, peel the apples, cut them into quarters, then core and grate them. Pour lemon juice over the grated apples, mix in the sugar and put to one side.

3 Whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar, vanilla sugar and cinnamon until the mixture is smooth and even, stirring all the time.

4 Add the eggs one after other and whisk each for about ½ minute on the highest setting. Mix the flour and baking powder and whisk briefly in two instalments on the medium setting, alternating with the crème fraîche. Finally add the grated apple.

5 Reduce the temperature of the waffle iron to the medium setting and grease the mould with a pastry brush (photograph 1). Spoon about 2 tablespoons of batter onto the waffle iron for each waffle and smooth the batter down slightly (photograph 2).

6 Cook the waffles until golden brown, remove from the waffle iron and place on a cake rack to cool.

TIP » If you like you can also stir 50-75 g/2-3 oz (⅓-½ cup) raisins or currants to the batter.

SERVING TIP » You can also serve the waffles with the remaining crème fraîche.

Preparation time:

about 45 minutes

For the waffle iron:

a little cooking oil

For the batter:

275 g/10 oz sharp apples 2–3 tablespoons lemon juice 1 tablespoon sugar 100 g/3½ oz (½ cup) soft margarine or butter 125 g/4½ oz (⅝ cup) sugar 1 sachet vanilla sugar ½ level teaspoon ground cinnamon 3 eggs (medium) 200 g/7 oz (2 cups) plain (all purpose) flour ½ level teaspoon baking powder 75 g/3 oz (⅜ cup) crème fraîche

Per piece:

P: 5 g, F: 16 g, C: 40 g, kJ: 1390, kcal: 333, CU: 3.5

Amerikaner cookies

FOR CHILDREN (12 PIECES/2 BAKING SHEETS)

Preparation time:

about 30 minutes, excluding cooling time Baking time: about 20 minutes per baking sheet

For the baking sheet:

baking parchment

For the sponge:

75 g/2½ oz (⅜ cup) soft margarine or butter 100 g/3½ oz (½ cup) sugar 1 sachet vanilla sugar a few drops Dr. Oetker Natural Vanilla Extract 1 pinch salt 2 eggs (medium) 250 g/9 oz (2½ cups) plain (all purpose) flour 3 level teaspoons baking powder 100 ml/3½ fl oz (½ scup) milk

For brushing:

about 2 tablespoons milk

For the icing:

200 g/7 oz (1 cup) icing (confectioners’) sugar about 3 tablespoons lemon juice or water 150 g/5 oz dark chocolate 1 tablespoon cooking oil, e.g. sunflower oil peeled chopped almonds chopped pistachio kernels granulated sugar grated coconut

Per piece:

P: 5 g, F: 14 g, C: 48 g, kJ: 1452, kcal: 347, CU: 4.0

1 Line the baking sheet with baking parchment. Preheat the oven:Top/bottom heat: about 180 °C/350 °F (Gas mark 4)Fan oven: about 160 °C/325 °F (Gas mark 3)

2 For the sponge, whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar, vanilla sugar, vanilla extract and salt and whisk until the mixture is smooth and even. Then add the eggs, one after the other, whisking each egg for about ½ minute on the highest setting.

3 Mix together the flour and baking powder and whisk briefly in two instalments on the medium setting, alternating with the milk. Divide the sponge mixture into 2 portions and, using 2 tablespoons, from one portion into 6 little heaps on the baking sheet, not too close to each other. Using a moistened knife, smooth down the little heaps. Put the first baking sheet on the middle shelf of the preheated oven. Bake for about 20 minutes; after about 15 minutes in the oven, brush the surfaces with a little milk.

4 Use the remaining sponge mixture to make 6 more little heaps on another sheet of baking parchment. Slide the finished cakes together with the baking parchment onto a cake rack. Now slide the little heaps of sponge mixture on the second sheet of baking parchment onto the baking sheet and bake as above. Leave to cool.

5 To make the icing, sift the icing (confectioners’) sugar and stir in the lemon juice or water to make a syrupy glaze. Coarsely chop the chocolate and melt it with the cooking oil in a bain-marie over low heat, stirring all the time. Coat the undersides of the cooled cakes with the icing. If you like, you can also sprinkle them with some almonds, pistachios, coarse sugar and grated coconut (photograph 1).

Recipe variation: To make 24 mintflavoured cookies (photograph 2), reduce the amount of sugar in the sponge mixture to 50 g/2 oz (¼ cup) and the milk to 50 ml/1½ fl oz (3 tablespoons). Heat up the milk and dissolve 75 g/3 oz of finely chopped peppermint fondant (white/pink) in it. Add to the sponge mixture and continue as instructed in the recipe. Bake the mint cookies for about 15 minutes. For the glaze: chop up finely 150 g/5 oz peppermint fondant and heat in a small pan with about 2 tablespoons water until it has melted. But do not let it boil! Leave the fondant to cool until it thickens, then coat the underside of the mint cookies with this fondant glaze, using a pastry brush. Or you can make a glaze with 200 g/7 oz (1½ cups) icing (confectioners’) sugar and 2–3 tablespoons mint liqueur and colour the glaze with food colouring.

Pound cake

TRADITIONAL (ABOUT 15 SLICES)

Preparation time:

about 30 minutes, excluding cooling time

Baking time: 75–80 minutes

For the tin (25 x 11 cm/10 x 4½ in):

a little fat, flour

For the sponge:

250 g/9 oz (1¼ cups) soft margarine or butter 225 g/8 oz (1⅛ cups) sugar 1 sachet vanilla sugar 1 pinch salt a few drops Dr. Oetker Natural Lemon Extract 4 eggs (medium) 125 g/4½ oz (1¼ cups) plain (all purpose) flour 125 g/1 oz (3 tablespoons) cornflour (cornstarch) 1 level teaspoon baking powder

For the glaze:

150 g/5 oz dark chocolate 1 tablespoon cooking oil

Per slice:

P: 3 g, F: 20 g, C: 33 g, kJ: 1371, kcal: 328, CU: 3.0

1 Grease and flour the cake tin. Preheat the oven:Top/bottom heat: about 200 °C/400 °F (Gas mark 6)Fan oven: about 180 °C/350 °F (Gas mark 4)

2 Whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar, vanilla sugar, salt and flavouring, stirring all the time until you obtain a smooth, even mixture.

3 Add the eggs, one after the other, whisking each egg for about ½ minute on the highest setting. Mix together the flour, baking powder and cornflour (cornstarch) and whisk briefly in two instalments on the medium setting. Transfer the sponge into the cake tin, smooth the surface and put it on a shelf in the bottom third of the preheated oven.

4Bake the cake for 15-20 minutes. Then make a lengthways cut about 1 cm/⅜ in deep in the middle of the cake with a sharp knife. Put the cake back in the oven and reduce the oven temperature to top/bottom heat: about 180 °C/350 °F (Gas mark 4), fan oven: 160 °C/325 °F (Gas mark 3). Bake the cake for a further 60 minutes.

5 Remove the cake from the oven and leave in the tin for about 10 minutes. Then take it out and leave to cool on a rack.

6 For the glaze, break the chocolate into chunks and melt with the oil in a bain-marie over low heat, stirring all the time. Coat the cooled cake with this glaze (small photograph on the left). Leave the glaze to set.

Red wine cake

EASY (ABOUT 15 SLICES)

1 Grease and flour the cake tin (small photograph on the right). Preheat the oven:Top/bottom heat: about 180 °C/350 °F (Gas mark 4)Fan oven: about 160 °C/325 °F (Gas mark 3)

2 Whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar, vanilla sugar, rum and salt little by little, stirring all the time, until you obtain a smooth, even mixture. Whisk in the eggs, one after the other, for about ½ minute each on the highest setting.

3 Mix the flour with the cocoa, cinnamon and baking powder. Then quickly whisk in, one after the other, the grated chocolate, almonds and red wine using the medium setting.

4 Transfer the mixture into the cake tin and put on a shelf in the bottom third of the preheated oven. Bake the cake for 15-20 minutes. Then make a lengthways cut about 1 cm/⅜ in deep in the middle of the cake using a sharp knife. Bake the cake for another 40 minutes.

5 Leave the cake in the tin for about 10 minutes, then take it out and leave to cool on a rack.

Preparation time:

about 20 minutes

Baking time: 55–60 minutes

For the tin (25 × 11 cm/10 × 4½ in):

a little fat, flour

For the sponge:

200 g/7 oz (1 cup) soft margarine or butter 100 g/3½ oz (½ cup) sugar 1 sachet vanilla sugar 1 tablespoon rum 1 pinch salt 3 eggs (medium) 200 g/7 oz (2 cups) plain (all purpose) flour 2 level teaspoons cocoa powder 1 level teaspoon ground cinnamon 2½ level teaspoons baking powder 100 g/3½ oz (1 cup) grated chocolate 50 g/2 oz (⅜ cup) peeled chopped almonds 100 ml/3½ fl oz (½ cup) red wine

Per slice:

P: 4 g, F: 16 g, C: 21 g, kJ: 1056, kcal: 252, CU: 2.0

Hazelnut cake

WITH ALCOHOL (ABOUT 15 SLICES)

Preparation time:

about 30 minutes, excluding cooling time Baking time: about 60 minutes

For the tin (25 × 11 cm/10 × 4½ in):

a little fat, flour

For the sponge:

100 g/3½ oz (⅝ cup) ground hazelnuts 100 g/3½ oz (⅝ cup) chopped hazelnuts 200 g/7 oz (1 cup) soft margarine or butter 150 g/5 oz (¾ cup) sugar 1 sachet vanilla sugar 1 pinch salt 1 tablespoon rum 3 eggs (medium) 150 g/5 oz (1½ cups) plain (all purpose) flour 2 level teaspoons baking powder

For the glaze:

150 g/5 oz milk chocolate 1 tablespoon cooking oil, e.g. sunflower oil

For sprinkling:

50 g/2 oz (⅓ cup) chopped hazelnuts

Per slice:

P: 5 g, F: 27 g, C: 25 g, kJ: 1522, kcal: 364, CU: 2.0

1 To make the sponge, roast the hazelnuts lightly in a pan without fat (photograph 1), stirring all the time, then leave to cool on a plate. Grease and flour the cake tin. Preheat the oven:

Top/bottom heat:

about 180 °C/350 °F (Gas mark 4)

Fan oven:

about 160 °C/325 °F (Gas mark 3)

2 Whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar, vanilla sugar, salt and rum little by little, whisking all the time until you obtain a smooth mixture. Whisk in the eggs, one after the other, for about ½ minute each on the highest setting.

3 Mix together the flour and baking powder, stir in the roasted hazelnuts and whisk briefly in two instalments on the medium setting. Spoon the cake mixture into the cake tin (photograph 2) and put the tin on a shelf in the bottom third of the preheated oven. Bake for about 60 minutes and, if you like, cover the cake with baking parchment towards the end of the baking time.

4 Leave the cake in the tin for about 10 minutes, then take it out and transfer onto a cake rack to cool.

5 To make the glaze, coarsely chop the chocolate and melt with the oil in a bain-marie over low heat while stirring all the time. Coat the cooled cake with the chocolate glaze, using a knife or pastry brush, then sprinkle chopped hazelnuts on top (photograph 3).

TIPS » You can also make this cake in a kugelhopf mould (diameter 22 cm/9 in).

» It is best to use a non-stick pan to roast the hazelnuts.

Recipe variation: To make a chocolate-hazelnut cake, add 100 g/3½ oz (1 cup) grated chocolate to the sponge mixture.

Marble cake

TRADITIONAL (ABOUT 20 SLICES)

Preparation time:

about 30 minutes Baking time: about 55 minutes

For the Bundt pan or kugelhopf mould (diameter 22 cm/9 in):

a little fat

For the sponge:

225 g/8 oz (1⅛ cups) soft margarine or butter 200 g/7 oz (1 cup) sugar 1 sachet vanilla sugar 1 pinch salt 4 eggs (medium) 275 g/9½ oz (2¾ cups) plain (all purpose) flour 3 level teaspoons baking powder about 2 tablespoons milk 15 g/½ oz (2½ tablespoons) cocoa powder 15 g/½ oz (1 tablespoon) sugar about 2 tablespoons milk

For dusting:

a little icing (confectioners’) sugar

Per slice:

P: 3 g, F: 11 g, C: 22 g, kJ: 849, kcal: 203, CU: 2.0

1 Grease the Bundt pan or kugelhopf mould. Preheat the oven:Top/bottom heat: about 180 °C/350 °F (Gas mark 4)Fan oven: about 160 °C/325 °F (Gas mark 3)

2 To make the sponge mixture, whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar, vanilla sugar and salt little by little, whisking all the time until you obtain a smooth mixture. Whisk in the eggs, one after the other, for about ½ minute each on the highest setting.

3 Mix together the flour and baking powder and whisk briefly in two instalments on the medium setting, alternating with the milk.

4 Put two-thirds of the sponge mixture in the mould. Sift the cocoa powder and stir into the rest of the sponge together with the sugar and milk. Spoon the chocolate sponge on top of the light-coloured sponge and, using a fork, draw swirls through the two layers to create a marble pattern. Put the mould on a shelf in the bottom third of the preheated oven. Bake for about 55 minutes.

5 Leave the cake in the mould for about 10 minutes, then take it out and leave to cool on a cake rack.

6 Sprinkle the cake with icing (confectioner’s) sugar.TIP » Add a touch of sophistication by stirring about a tablespoon of rum into the sponge mixture.Recipe variation: To make a “tricolour” marble cake, remove 3 x 2 tablespoons sponge mixture from the main sponge mixture and “colour” them as follows. Stir 30 g/1 oz (¼ cup) ground pistachio nuts into 2 tablespoons of sponge mixture, stir 1 teaspoon cocoa powder into 2 tablespoons of sponge mixture and stir 50 g/2 oz (⅜ cup) finely chopped glacé cherries into 2 tablespoons of sponge mixture. Put the rest of the sponge mixture in the prepared mould, then spoon in the three coloured mixtures, each covering one-third of the plain sponge (photograph 1). Draw a spiral pattern through each third of plain and coloured sponge, using a fork. Bake the cake at the same temperature for about 50 minutes. Then make the icing. Mix together 200 g/7 oz (1½ cups) icing (confectioners’) sugar to make a semiliquid glaze. Divide it into three portions, then add the food colouring and cocoa to obtain red, green and brown icing. Sprinkle or coat the cake with it when cool (photographs 2 and 3).

Frankfurt crown

TRADITIONAL (ABOUT 16 SLICES)

Preparation time:

about 60 minutes, excluding cooling time Baking time: about 40 minutes

For the ring mould (diameter 22 cm/9 in):

some fat, aluminum foil

For the sponge:

100 g/3½ oz (½ cup) soft margarine or butter 150 g/5 oz (¾ cup) sugar 1 sachet vanilla sugar a few drops Dr. Oetker Natural Lemon Extract 1 pinch salt, 3 eggs (medium) 150 g/5 oz (1½ cups) plain (all purpose) flour 50 g/2 oz (6 tablespoons) cornflour (cornstarch) 2 level teaspoons baking powder

For the almond praline:

10 g/⅓ oz (2 teaspoons) butter 60 g/2 oz (¼ cup) sugar 125 g/4½ oz (1½ cups) peeled chopped almonds

For the butter cream:

40 g/1½ oz (5 tablespoons) custard powder (vanilla pudding mix) 100 g/3½ oz (½ cup) sugar 500 ml/17 fl oz (2¼ cups) milk 250 g/9 oz (1¼ cups) soft butter

3 tablespoons red currant jelly glace cherries

Per slice:

P: 5 g, F: 26 g, C: 38 g, kJ: 1705, kcal: 408, CU: 3.0

1 Grease the ring mould. Preheat the oven:Top/bottom heat: about 180 °C/350 °F (Gas mark 4)Fan oven: about 160 °C/325 °F (Gas mark 3)

2 To make the sponge, whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar, vanilla sugar, lemon extract and salt little by little, whisking until you have a smooth mixture. Whisk in the eggs, one after the other, for about ½ minute each on the highest setting.

3 Mix together the flour, cornflour (cornstarch) and baking powder and whisk into the egg and sugar mixture on the medium setting. Spoon the sponge into the ring mould and smooth the surface. Put the mould on a shelf in the bottom third of the preheated oven. Bake for about 40 minutes.

4 Remove from the oven and leave the cake in the mould for about 10 minutes. Then take it out (photograph 1) and put on a cake rack to cool.

5 For the praline, heat the butter, sugar and almond in a pan until the mixture has turned brown. Pour onto piece of foil and leave to cool.

6 For the butter cream, make custard following the instructions on the packet but with 100 g/3½ oz (½ cup) sugar and with milk. Leave the custard to cool (but do not refrigerate), stirring occasionally.

7 Whisk the butter using a hand-held mixer with whisk attachment until soft. Then stir in the cooled custard, spoonful by spoonful, having made sure that the butter and custard are at room temperature (the butter cream might curdle otherwise).

8 Cut the ring horizontally twice to make three layers (photograph 2). Stir the jelly until smooth with a whisk or rub the jam through a sieve and spread on the bottom layer. Now spread half the butter cream on the bottom two layers. Then put all the layers back on top of each other to reconstruct the ring.

9 Coat the entire ring inside and out with the rest of the butter cream (having first put 1-2 tablespoons aside) and sprinkle with the praline (photograph 3). Put the reserved butter cream in a piping bag fitted with a star-shaped nozzle and decorate the top of the ring with it, then garnish with glacé cherries. Put the cake in the refrigerator for about 2 hours.

Variation: Bake the Frankfurt crown in a larger ring mould (diameter 26 cm/10¼ in). Then make a sponge mixture with 200 g/7 oz (1 cup) soft margarine or butter, 300 g/10 oz (1½ cups) sugar, 2 packets vanilla sugar, 1½ teaspoons rum, 1 pinch salt, 6 eggs (medium), 300 g/10 oz (1½ cups) plain (all purpose) flour, 100 g/3½ oz (1 cup) cornflour (cornstarch) and 4 level teaspoons baking powder, following the instructions in the recipe. Bake at

the temperature indicated for about 45 minutes. Make the praline with 25 g/1 oz (2 tablespoons) butter, 125 g/4½ oz (⅝ cup) sugar and 200 g/7 oz (2½ cups) chopped almonds. For the butter cream, use 80 g/3 oz (½ cup) vanilla-flavoured custard powder, 200 g/7 oz (1 cup) sugar, 1 litre/1¾ pints (4¼ cups) milk and 500 g/18 oz (2½ cups) butter. Cut the cake horizontally three times to make four layers and fill. In addition, you will need 150 g/5 oz (⅝ cup) red currant jelly or jam and a few glacé cherries.

Sachertorte

GOOD TO PREPARE IN ADVANCE (ABOUT 12 PIECES)

Preparation time:

about 45 minutes, excluding cooling time Baking time: about 50 minutes

For the springform mould (diameter 26 cm/10¼ in):

a little fat baking parchment

For the sponge:

150 g/5 oz dark chocolate 6 egg whites (medium) 160 g/5½ oz (⅞ cup) soft margarine or butter 160 g/5½ oz (⅞ cup) sugar 1 sachet vanilla sugar 6 egg yolks (medium) 100 g/3½ oz (1 cup) breadcrumbs

For the filling:

125 g/4½ oz (½ cup) apricot jam

For the glaze:

60 g/2 oz (¼ cup) sugar 7 tablespoons water 200 g/7 oz dark chocolate

For decoration:

50 g/2 oz dark chocolate

Per piece:

P: 7 g, F: 25 g, C: 47 g, kJ: 1855, kcal: 443, CU: 4.0

1 To make the sponge, first break the chocolate into pieces, melt over low heat in a bain-marie, stirring all the time, then leave to cool. Grease the base of the springform mould, then line with baking parchment. Preheat the oven:Top/bottom heat: about 180 °C/350 °F (Gas mark 4)Fan oven: about 160 °C/325 °F (Gas mark 3)

2 Beat the egg white until stiff. Whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar and vanilla sugar little by little, whisking all the time until you obtain a smooth mixture.

3 Whisk in the egg yolks one after the other with the hand-mixer on the highest setting. Stir in the melted chocolate and breadcrumbs with the mixer on the highest setting. Very gently fold in the stiffly beaten egg whites. Now spoon the sponge mixture into the springform mould. Put the mould on a shelf in the bottom third of the preheated oven.Bake for about 50 minutes.

4 Remove the cake from the tin and place on a cake rack lined with baking parchment. Leave to cool. Then remove the baking parchment and cut the cake horizontally once to make two layers. Place the bottom layer on a cake platter.

5 For the filling, spread the jam on the bottom layer, then put the top layer on top of it.

6 To make the glaze, add the sugar to the water in a pan and boil until it is completely dissolved. Remove the pan from the heat. Break the chocolate into pieces and stir in gradually; continue stirring until the chocolate has completely melted and the mixture is shiny.

7 Pour the glaze onto the middle of the cake (photograph 1) and spread it evenly all over the cake by slightly “moving and tipping” it on the platter (photographs 2 and 3). If necessary, spread the glaze along the sides with a knife. To ensure that the glaze spreads evenly over the cake, lift the platter about 2 cm/¾ in and “tap” it on a wooden surface once or twice.

8 Loosen the bottom of the cake from the cake platter by sliding a long knife under it; then slide the cake onto a cake stand by slightly tipping the cake platter and guiding the cake with the knife. Leave the icing to set.

9 To decorate the cake, melt the chocolate in a bain-marie while stirring. Cut the cake into 12 slices. Pour the melted chocolate into a paper icing bag or a small freezer bag, cut off a small corner and write the word “Sacher” on each slice. Keep the cake in a cool place until serving.

Apple cake, very delicate

GOOD TO PREPARE IN ADVANCE (ABOUT 12 PIECES)

Preparation time:

about 30 minutes Baking time: about 45 minutes

For the springform mould (diameter 26 cm/10¼ in):

a little fat

For the topping:

25 g/1 oz (2 tablespoons) butter 750 g/1½ lb apples, e.g. Elstar

For the sponge: