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Cakes Baked Quickly Our 100 top recipes presented in one cookbook von Naumann & Göbel Verlag (eBook)

  • Erscheinungsdatum: 29.04.2015
  • Verlag: Naumann & Göbel
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Cakes Baked Quickly

Superfast, everyday cooking! Temptingly aromatic, wonderfully fruity or delicately crisp: homemade cakes are easy and irresistible! And if you'd rather spend your time enjoying your food than standing in the kitchen, this book is for you: it's lovingly crafted with over 100 amazing recipes and ideas for time-pressed, spontaneous bakers. From quick, everyday favourites to juicy fruit tarts, tray bakes, clever gateaux or delicious coffee table fare, this book has it all. Every recipe takes a maximum of 30 minutes to prepare. Whether it's a creamy cheese cake you're after, an enticing cherry and poppy cake or a light and airy cake: with this eBook you'll manage it all in a flash! - Superfast kitchen ideas for the spontaneous baker - Fruity, nutty, fine and delicate or with a shot of something: there's something here for every baking fan


    Format: ePUB
    Kopierschutz: watermark
    Seitenzahl: 240
    Erscheinungsdatum: 29.04.2015
    Sprache: Englisch
    ISBN: 9783815587560
    Verlag: Naumann & Göbel
    Größe: 31400 kBytes
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Cakes Baked Quickly

Fresh and fruity temptations

Apple cake

Preparation time: approx. 30 minutes (plus baking time)

Makes 12 slices

250 g flour

125 g sugar

125 g butter

100 ml milk

1 tsp baking powder

4 apples

1 egg

2 tbsp milk

butter for the baking tin

icing sugar for dusting

1 Make shortcrust pastry with the flour, sugar, butter, milk and baking powder using a hand mixer. Use to line a greased springform (26 cm diameter). Pre-heat the oven to 200 °C (Gas Mark 6).

2 Peel and core the apples and cut them into slices. Arrange them on top of the pastry in an overlapping pattern. Beat the egg with the milk and pour over the apple slices. Bake the cake in the oven for about 40 minutes. Serve dusted with icing sugar.

3 If desired, sprinkle ground nuts over the cake before baking.

Gooseberry tart

Preparation time: approx. 30 minutes (plus baking and cooling time)

Makes 12 slices

For the cake mix

150 g flour

1 egg yolk

100 g butter

50 g sugar

1 sachet vanilla sugar

For the topping

1 jar gooseberries (drained weight 360 g)

250 ml cream

2 egg yolks

1 tbsp cornflour

100 g sugar

1 vanilla pod


flour for the work surface

butter for the baking tin

1 Sieve the flour onto a work surface, make a well in the centre and pour in the egg yolk. Distribute the butter in flakes around the outside. Sprinkle over the sugar and vanilla sugar. Roughly mix the ingredients together with a knife and then quickly knead into a smooth pastry using your hands. Roll the pastry into a ball, wrap in cling film and leave to rest in the fridge for approx. 30 minutes.

2 Pre-heat the oven to 225 °C (Gas Mark 7). Roll out the pastry on the floured work surface. Line a greased flan base tin with the pastry. Prick the pastry base several times with a fork and bake on the middle shelf for about 15-20 minutes. Leave to cool.

3 Drain the gooseberries and turn them into the cooled pastry base. For the cream topping, mix the cream, egg yolks, cornflour, sugar and pulp of the vanilla pod thoroughly and beat to a creamy consistency over a low heat. Leave the cream to cool slightly and then pour over the berries.


apricot cake

Preparation time: approx. 15 minutes (plus baking time)

Makes 6 slices

350 g apricot halves (tinned)

100 g cold butter

1 egg

50 g sugar

1 sachet vanilla sugar

125 g flour

25 g cornflour

tsp baking powder

1 tbsp ground almonds

butter for the baking tin

1 Pre-heat the oven to 180 °C (Gas Mark 4). Grease a springform (18 cm diameter) with butter. Drain the apricots and cut into slices.

2 Cut the butter into pieces. Put the egg with the butter, sugar and vanilla sugar into a bowl. Mix the flour with the cornflour and baking powder and sieve into the butter mixture. Knead to form a crumble dough.

3 Put about two-thirds of the dough into the springform, press down and form a small rim. Scatter over the ground almonds. Distribute the apricot slices over the cake and then sprinkle the rest of the dough as crumble over the top. Bake on the middle shelf for approx. 30 minutes.


If you have enough time and it is the right season, you can use fresh apricots instead of tinned fruit.

Pear and wild berries strudel

Preparation time: approx. 30 minutes (plus baking and defrosting time)

Makes 10 slices

200 g rectangular filo pastry sheets

melted butter for brushing

400 g sour pears

2 tbsp lemon juice

1 vanilla pod

1 sachet vanilla blancmange powder

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