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

  • Erscheinungsdatum: 24.04.2015
  • Verlag: Naumann & Göbel
eBook (ePUB)
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Little Cakes & Mini Gateaux

Small cakes - baked, decorated and eaten in no time! Half as big but twice as good - when it comes to taste, these small cakes are up there with the big ones. With the help of this lovingly created eBook you can say goodbye to cumbersome conversion calculations: our recipes have been designed for those popular little baking tins and so they're ideal for the coffee round. Whether you like them sweet and with lots of fruit, or go for clever, cream and chocolate combinations, delicious, classic old favourites, or tiny, fine, one-portion-cakes: this book with over 100 recipes offers you range and variety, and most of all: they're keepers. - Small cakes and mini gateaux for every occasion - For celebrations, birthday parties or spontaneous coffee rounds - Whatever you fancy - filling, crème patissière, fruit or chocolate - there's something here for everyone

Produktinformationen

    Format: ePUB
    Kopierschutz: watermark
    Seitenzahl: 240
    Erscheinungsdatum: 24.04.2015
    Sprache: Englisch
    ISBN: 9783815587799
    Verlag: Naumann & Göbel
    Größe: 33295 kBytes
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Little Cakes & Mini Gateaux

Fresh and fruity

Almond cake

with raspberries

Preparation time: approx. 20 minutes (plus approx. 50 minutes baking and approx. 30 minutes cooling time)

For a 18-cm springform cake tin

200 g raspberries

125 g flour

1 tsp baking powder

125 g ground almonds

125 g soft butter

125 g sugar

1 sachet vanilla sugar

pinch of salt

2 eggs

2 tbsp yoghurt

Additionally

butter for the tin

150 g icing sugar

a little pink food paste

1 Put the raspberries in a sieve. Rinse under water and leave to drain completely. Pre-heat the oven to 180 °C (Gas Mark 4). Butter the base and sides of the springform tin.

2 Combine the flour, baking powder and almonds. Whisk together the soft butter, sugar, vanilla sugar and salt until foamy. Add the eggs one by one. Stir in the flour mix and yoghurt, and whisk until smooth.

3 Carefully fold the raspberries into the dough. Spoon into the tin. Smooth over the surface and bake in the middle of the oven for about 50 minutes. Remove from the oven, then take out of the tin and place on a cooling rack until completely cool.

4 Stir together the icing sugar and 1 tablespoon of water until smooth. Add a tiny amount of pink food colouring to colour it raspberry, and coat the cake. Leave to set.

Apple and thyme cake

Preparation time: approx. 20 minutes (plus approx. 1 hour cooling and 50 minutes baking time)

For a 18-cm springform cake tin

For the pastry

50 g cold butter

30 g icing sugar

pinch of salt

1 egg yolk, 100 g flour

1 tbsp ground hazelnuts

pinch of baking powder

For the filling

2 sprigs of thyme

1 tbsp butter, 1 tbsp sugar

400 g apples

For the glaze

1 egg, 50 g vanilla sugar

2 tbsp ground hazelnuts

1 tbsp cornflour

35 ml cream

100 g crème fraîche

Additionally

butter for the tin

icing sugar to dust

1 Quickly combine all the ingredients for the pastry. Lightly butter the base and sides of the cake tin, and press the pastry into the tin. Make a little rim up the side of the tin, and refrigerate for about 1 hour.

2 Pre-heat the oven to 180 °C (Gas Mark 4). Pierce the pastry a few times with a fork. Bake in the middle of the oven for about 10 minutes, then leave until cold.

3 To make the filling, first wash and pat dry the thyme and pull of the leaves. Melt the butter and sugar in a pan. Peel and core the apples and cut the flesh into slices. Sauté in the melted butter for about 5 minutes, then add the thyme leaves. Combine all the ingredients for the glaze, and whisk on the highest setting until light and smooth.

4 Turn the oven down to 150 °C (Gas Mark 2). Arrange the apple slices over the pastry case and pour over the glaze. Bake in the middle of the oven for about 40 minutes until the glaze has set. Remove from the oven and leave until cold. Dust with icing sugar before serving.

Apricot and Pinot gris

cake

Preparation time: approx. 40 minutes (plus approx. 45 minutes baking, approx. 1 hour cooling and approx. 1 hour chilling time)

For a 18-cm springform cake tin

For the pastry

1 egg

55 g cold butter

40 g icing sugar

pinch of salt

110 g flour

pinch of baking powder

For the topping

200 g apricots

125 ml apricot juice

sachet vanilla blancmange powder

125 ml Pinot gris

50 g sugar

For the cream

pinch of salt

100 g mascarpone

1 sachet vanilla sugar

25 ml cream

Additionally

butter for the tin

baking beans (or similar)

1 To make the pastry, first separate the egg.

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