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

  • Erscheinungsdatum: 06.05.2015
  • Verlag: Naumann & Göbel
eBook (ePUB)
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Express Cakes

Quick to bake, enjoy at leisure! Homemade cakes are simply unbeatable! Even if you are short of time and have to make something quickly, this delightfully presented eBook with its wide choice of ingenious recipes will enable you to whip up a last-minute cake whenever the need arises as all the recipes can be made within a maximum of 30 minutes. Choose from a huge selection of tempting fruit cakes, elegant tray bakes, quick classics, ingenious gateaux and Swiss rolls or delicious individual pastries. If you have a sweet tooth, these wickedly delicious cakes are guaranteed to make your heart beat faster! - Each recipe is accompanied by a lavish photo and easy-to-understand, step-by-step instructions! - Maximum 30 minutes' preparation time! - Also suitable for beginners! - Whether you opt for classic or trendy, you will absolutely love these quick-to-make cake recipes!

Produktinformationen

    Format: ePUB
    Kopierschutz: watermark
    Seitenzahl: 240
    Erscheinungsdatum: 06.05.2015
    Sprache: Englisch
    ISBN: 9783815587812
    Verlag: Naumann & Göbel
    Größe: 31749 kBytes
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Express Cakes

Tray cakes

Instant

grape cake

Preparation time: approx. 20 minutes (plus approx. 40 minutes baking time)

Makes 16 slices

700 g seedless grapes (white or red)

250 g sugar

200 g butter

4 eggs

2 tbsp semolina

1 sachet vanilla blancmange powder

1 kg low-fat quark

1 Line a baking tray with parchment and pre-heat the oven to 180 °C (Gas Mark 4). Wash, sort and pat dry the grapes.

2 Beat the sugar and softened butter until light and fluffy, then gradually add the eggs, semolina, blancmange powder and stir in the low-fat quark.

3 Spread the quark mass over the baking tray, smooth over the surface and arrange the grapes evenly on top. Lightly press the grapes into the mixture and bake in the oven for approx. 40 minutes. If the cake gets too brown, cover with aluminium foil.

Buttermilk

cake

Preparation time: approx. 20 minutes (plus approx. 25 minutes baking time)

Makes 20 slices

For the pastry

360 g flour

1 sachet baking powder

150 g sugar

1 sachet vanilla sugar

200 ml buttermilk

3 eggs

butter for the baking tray

For the almond topping

200 g flaked almonds

40 g sugar

100 g butter

200 ml cream

1 Grease a baking tray with butter and pre-heat the oven to 200 °C (Gas Mark 6). Mix the flour and baking powder with all the other cake ingredients and blend for about 2 minutes to make a smooth dough. Pour the mixture into the tray.

2 Combine the flaked almonds with the sugar and scatter over the mixture. Bake for approx. 25 minutes. Bring the butter and cream to the boil and drizzle the ingredients over the cake while still hot. Leave to cool and serve.

Mixed berry

slices

Preparation time: approx. 20 minutes (plus approx. 40 minutes baking time)

Makes 20 slices

100 g butter

2 tbsp quark

130 g brown sugar

pinch of salt

4 eggs

1 tsp ground cinnamon

tsp ground nutmeg

100 g ground hazelnuts

100 g chopped hazelnuts

200 g flour

sachet baking powder

100 ml cream

400 g frozen mixed wild berries (fruits of the forest)

icing sugar for dusting

1 Line a baking tray with parchment and pre-heat the oven to 190 °C (Gas Mark 5). Mix the butter with the quark, sugar, salt, eggs and all spices until the mixture turns light and fluffy. Next, stir in the ground hazelnuts and halve the chopped hazelnuts. Then, mix the flour and baking powder and sift over the mixture. Blend the ingredients with the cream to a smooth mass.

2 Stir in the frozen berries and cover the tray with the mixture about 2 cm thick. Sprinkle with the remainder of the chopped hazelnuts and bake for approx. 40 minutes. Serve the berry slices with a dusting of icing sugar.

Express

apricot cake

Preparation time: approx. 30 minutes (plus approx. 40 minutes baking time)

Makes 24 slices

250 g flour

240 g sugar

1 heaped tsp baking powder

pinch of salt

250 g softened butter

20 g apricots

1 vanilla pod

4 eggs

80 ml milk

3 tbsp sugar, for sprinkling

butter for the baking tray

1 Pre-heat the oven to 160 °C (Gas Mark 2.5) and grease a baking tray. Sift the flour, sugar, baking powder and salt into a bowl and form a recess in the middle, adding the softened butter into the centre. Wash, dry, halve and stone the apricots.

2 Score the vanilla pod and scrape out the seeds. Mix the vanilla essence and eggs and whisk together with the milk. Add the egg and milk to the butter and blend all the ingredients with the flour and sugar for about 3 minutes to make a smooth paste.

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