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For the Cake Buffet Our 100 top recipes presented in one cookbook von Naumann & Göbel Verlag (eBook)

  • Erscheinungsdatum: 15.04.2015
  • Verlag: Naumann & Göbel
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For the Cake Buffet

Clear the stage for the stars of the coffee table Quick recipes for cakes and traybakes, sumptuous gateaux, sugar-sweet tarts and tartlets, trendy whoopie pies, heavenly cupcakes and original funny cakes. There are over 100 recipes for sweet delicacies waiting impatiently to make their debut on your coffee table! Whether it's for the next birthday or coffee morning, a children's party, weddings or any other reason for celebration, our clever baking ideas will guarantee that you'll create a sensation whatever the occasion. - Over 100 baking ideas for the coffee table - from uncomplicated cakes and tartlets, and sumptuous gateaux to delightful funny cakes - Every recipe has a great photo and detailed, step-by-step instructions


    Format: ePUB
    Kopierschutz: watermark
    Seitenzahl: 240
    Erscheinungsdatum: 15.04.2015
    Sprache: Englisch
    ISBN: 9783815587867
    Verlag: Naumann & Göbel
    Größe: 16248 kBytes
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For the Cake Buffet

Tasty traybakes

Apple traybake

Preparation time: approx. 50 minutes (plus baking time)

Makes 20 squares

For the pastry

5 eggs

190 g butter

225 g sugar

pinch of salt

225 g flour

For the topping

1 kg apples

a little lemon juice

500 ml milk

50 g sugar

1 sachet custard powder

1 egg plus 1 egg yolk

For the custard

250 g sour cream, 50 g sugar

2 sachets vanilla sugar

3 eggs


butter and breadcrumbs for the tray

sugar to dust

1 Pre-heat the oven to 175 °C (Gas Mark 3.5). Butter a deep baking tray and sprinkle with breadcrumbs. Separate the eggs and whisk the whites until stiff. Chill until required.

2 Melt the butter in a shallow saucepan and cool slightly. Cream together the egg yolks, sugar and salt. Stir in the flour followed by the melted butter. Fold in the whisked egg whites.

3 To make the topping, peel and halve the apples, then cut out the cores and slice the flesh. Sprinkle with lemon juice. Make custard from the milk, sugar and custard powder in accordance with the packet instructions. Whisk together the egg and egg yolk, and quickly stir into the hot custard.

4 Spread the pastry over the baking tray. Top with the hot custard followed by the sliced apples. Stir together the sour cream, sugar, vanilla sugar and eggs. Pour over the apples and bake at the bottom of the oven for 40-45 minutes. Sprinkle the cake with sugar while still hot.

Crumble traybake

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

Makes 20 squares

For the dough

220 ml milk

50 g fresh yeast

60 g sugar

500 g plain flour

pinch of salt

2 eggs at room temperature

50 g butter

For the crumble topping

150 g butter

300 g flour

150 g sugar

1 egg yolk

generous pinch of cinnamon


flour for the work surface

soft butter for the baking tray

1 Heat half the milk in a saucepan until lukewarm. Crumble in the yeast. Add 1 teaspoon of sugar and 4 tablespoons of flour, and stir until smooth. Cover and leave the pre-dough to rise for about 30 minutes.

2 Sift the remainder of the flour into a bowl. Combine with the remainder of the sugar and the salt. Make a well in the middle and put the eggs in the well. Melt the butter and add while lukewarm. Pour in the yeast mixture. Heat the remainder of the milk until lukewarm and pour in. Knead together with your hands. Add a little more flour if the dough is too sticky. Cover the bowl with a damp tea towel and leave in a warm place for about 1 hour to rise.

3 To make the crumble topping, melt the butter and leave until lukewarm. Put the other crumble ingredients in a bowl and combine. Stir in the butter with a fork, pouring slowly in a thin trickle. Stir with the fork (do not knead!) to make pieces of the desired size.

4 Pre-heat the oven to 190 °C (Gas Mark 5). Butter the baking tray. Knead the dough and roll out on a floured work surface until just a little larger than the tray. Place on the tray. Draw up an edge, and sprinkle with the crumble. Leave to rise for 15 minutes. Bake on the middle shelf of the oven for about 25 minutes until the crumble topping turns golden (don't let it get too dark).

Bee sting cake

Preparation time: approx. 40 minutes (plus rising and baking time)

Makes 20 squares

For the dough

250 ml milk

500 g flour

25 g fresh yeast

75 g sugar

75 g butter

pinch of salt

butter for the baking tray

For the topping

100 g butter

150 g sugar

1 sachets vanilla sugar

3 tbsp milk

200 g fla

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