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    Express Cakes: Our 100 top recipes presented in one cookbook
    Express Cakes: Our 100 top recipes presented in one cookbook
    Express Cakes: Our 100 top recipes presented in one cookbook
    Ebook295 pages1 hour

    Express Cakes: Our 100 top recipes presented in one cookbook

    By Naumann & Göbel Verlag

    ()

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    About this ebook

    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!
    LanguageEnglish
    PublisherNaumann & Göbel Verlag
    Release dateMay 6, 2015
    ISBN9783815587812
    Express Cakes: Our 100 top recipes presented in one cookbook

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      Book preview

      Express Cakes - Naumann & Göbel Verlag

      Luscious fruit cakes

      White wine

      apple cake

      Preparation time: approx. 25 minutes (plus approx. 45 minutes baking time)

      Makes 12 slices

      100 g softened butter

      200 g brown sugar

      3 eggs

      350 g flour

      1 sachet baking powder

      125 ml milk

      125 ml white wine

      1 kg sour-tasting apples

      butter and flour for the baking form

      1Pre-heat the oven to 190 °C (Gas Mark 5), grease a springform tin (26 cm Ø) with butter and then dust with flour.

      2Cream the butter and sugar for approx. 10 minutes, then gradually beat in the eggs. Sift in the flour and baking powder, pour in the milk and white wine and mix all the ingredients to a smooth paste.

      3Peel and core the apples and dice the fruit. Immediately fold into the mixture. Spread the mixture in the baking form and bake for approx. 45 minutes.

      Bilberry

      and almond cake

      Preparation time: approx. 20 minutes (plus approx. 20 minutes resting and approx. 20 minutes baking time)

      Makes 12 slices

      500 g bilberries

      1 vanilla pod

      5 tbsp sunflower oil

      5 tbsp forest honey

      3 eggs

      160 ml cream

      200 g flour

      ½ sachet baking powder

      50 g flaked almonds

      butter for the baking form

      icing sugar for dusting

      1Pre-heat the oven to 180 °C (Gas Mark 4), and grease a springform tin (28 cm Ø) with butter. Wash and sort the bilberries, pat dry and remove any stalks, as required. Score the vanilla pod and scrape out the centre.

      2Whisk the oil and honey and gradually fold in the eggs. Add the vanilla essence and then the cream. Mix the flour and baking powder and sift over the egg and cream. Next, blend the ingredients to a smooth paste. Cover and leave to rest for approx. 20 minutes.

      3Spread the bilberries on the base of the quiche springform tin, then pour over the cake mixture and sprinkle with flaked almonds. Bake in the oven for approx. 20 minutes. Remove the cake and leave to cool. Serve with a dusting of icing sugar.

      Plum strudel

      with marzipan

      Preparation time: approx. 20 minutes (plus approx. 35 minutes baking time)

      Makes 14 slices

      1 packet of strudel pastry (160 g)

      60 g butter

      300 g plums

      2 eggs

      salt

      250 g ricotta

      50 g almond paste

      70 g sugar

      grated zest of ½ unwaxed lemon

      50 g flaked almonds

      icing sugar for dusting

      1Pre-heat the oven to 180 °C (Gas Mark 4). Line a baking tray with parchment. Spread the strudel pastry on a kitchen towel and melt the butter in a pan.

      2Wash and dry the plums, remove the stones, and cut into quarters. Separate the eggs. Beat the egg whites with a pinch of salt and chill. Whisk the egg yolks and ricotta. Cut the marzipan into small chunks and add to the creamed egg yolk with sugar and lemon zest. Whisk all the ingredients well, then fold in the beaten egg whites in two portions.

      3Brush the strudel pastry with half of the melted butter. Spread the ricotta cream over the pastry, leaving a margin of about 3 cm at the edges. Add the fruit to the cream and sprinkle with flaked almonds.

      4Using a kitchen towel, roll up the strudel and place on the baking tray with the folded side down. Brush the strudel with the remainder of the butter and bake for approx. 35 minutes. Leave to cool and coat with a dusting of icing sugar.

      Blackcurrant clafoutis

      with hazelnuts

      Preparation time: approx. 20 minutes (plus approx. 35 minutes baking time)

      Makes 12 slices

      500 g blackcurrants

      1 vanilla pod

      3 eggs

      120 g sugar

      pinch of salt

      100 ml milk

      4 tbsp flour

      1 sachet baking powder

      100 g ground hazelnuts

      butter for the baking form

      icing sugar for dusting

      1Pre-heat the oven to 220 °C (Gas Mark 7) and grease a tart form (26 cm Ø) with butter. Wash and pat dry the blackcurrants and remove the stalks. Then, score the vanilla pod with a knife and scrape out the centre.

      2Beat the eggs until foamy with half the sugar, a pinch of salt and the vanilla essence. Stir in the milk. Mix the flour and baking powder and also fold in the hazelnuts.

      3Spread the blackcurrants over the base of the cake form and pour over the mixture. Bake in the oven for approx. 35 minutes, leave to cool in the baking form and dust with icing sugar. Serve the cake lukewarm with a dash of crème fraîche.

      Redcurrant

      and vanilla tart

      Preparation time: approx. 25 minutes (plus approx. 30 minutes chilling and approx. 45 minutes baking time)

      Makes 12 slices

      For the pastry

      80 g butter

      25 g coconut fat

      130 g flour

      pinch of salt

      50 g sugar

      flour for the work surface

      For the filling

      130 g redcurrants

      1 vanilla pod

      200 g traditional soured cream

      125 g mascarpone

      2 eggs

      40 g sugar

      1Knead all the pastry ingredients well. Wrap in foil and chill for approx. 30 minutes. Line a tart form (28 cm Ø) with baking parchment and pre-heat the oven to 200 °C (Gas Mark 6).

      2Thinly roll out the pastry on a floured work surface and line the baking form with it. Prick the base several times with a fork and bake blind in the oven for about 10 minutes. Remove and reduce the temperature to 150 °C (Gas Mark 2).

      3Wash and dry the redcurrants and remove the stalks. Score the vanilla pod and scrape out the centre. Blend with the soured cream, eggs and sugar. Spread over the cooled tart base and cover with the redcurrants, bake for approx. 35 minutes.

      Quark cherry

      cake

      Preparation time: approx. 15 minutes (plus approx. 30 minutes baking time)

      Makes 12 slices

      500 g cherries from a jar

      3 eggs

      250 g quark (20 % fat)

      60 g semolina

      100 g sugar

      5 drops of lemon flavouring

      butter for the baking form

      1Pre-heat the oven to 180 °C (Gas Mark 4), and grease a loaf form (30 cm long) with butter. Place the cherries in a sieve and allow to drain.

      2Whisk the eggs, then stir in the quark, semolina, sugar and lemon flavouring. Blend all the ingredients to a smooth mixture. Fill the form with the quark mixture and cut the drained cherries down the middle, lengthways. Bake the cake for approx. 30 minutes. Leave to cool in the baking form, then gently turn out.

      Apricot

      and pistachio cake

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

      Makes 12 slices

      75 g apple syrup

      700 g apricots

      50 g chopped pistachios

      3 packets of puff pastry (frozen)

      50 g honey

      2 tbsp lemon juice

      butter for the baking form

      flour for the work surface

      1Pre-heat the oven to 200 °C (Gas Mark 6), grease a quiche form (26 cm Ø) with butter and coat with the apple syrup. Drench

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