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Cakes Baked Quickly: Our 100 top recipes presented in one cookbook

Cakes Baked Quickly: Our 100 top recipes presented in one cookbook

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Cakes Baked Quickly: Our 100 top recipes presented in one cookbook

Lunghezza:
304 pagine
1 ora
Pubblicato:
Apr 29, 2015
ISBN:
9783815587560
Formato:
Libro

Descrizione

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
Pubblicato:
Apr 29, 2015
ISBN:
9783815587560
Formato:
Libro

Informazioni sull'autore


Correlato a Cakes Baked Quickly

Leggi altro di Naumann & Göbel Verlag
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Anteprima del libro

Cakes Baked Quickly - Naumann & Göbel Verlag

eBooks!

Favourite cakes for every day

Marble cake

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

Makes 15 slices

For the cake mix

300 g softened butter

300 g sugar

1 sachet vanilla sugar

pinch of salt

5 eggs

300 g flour (type 405)

1 tsp baking powder

3 tbsp cocoa powder

2 tbsp icing sugar

50 ml milk

Additionally

butter and flour for the cake tin

icing sugar for dusting

1Grease a ring mould (26 cm diameter) and dust with flour. Pre-heat the oven to 200 °C (Gas Mark 6). Put the butter, sugar, vanilla sugar and salt into a deep mixing bowl and beat until frothy with the whisk of a hand mixer. Then gradually add the eggs. Mix the flour and the baking powder in a bowl and sieve into the butter and egg mixture. Swiftly blend together with a wooden spoon.

2Turn two-thirds of the cake mixture into the baking tin. Mix the cocoa, icing sugar and milk and add to the lighter mixture. With a fork, make large spiral movements at regular intervals from top to bottom through the cake mixture to slightly merge both colours.

3Bake the cake on the middle shelf for approx. 45 minutes. Take out of the oven and leave to cool for 10 minutes in the baking tin. Then turn out onto a cooling rack and leave to cool completely. Dust with icing sugar just before serving.

Cheesecake with soured cream

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

Makes 16 slices

220 g flour

salt

230 g softened butter

5 eggs

230 g sugar

juice and zest of ½ untreated lemon

1 sachet vanilla sugar

1 sachet baking powder

2 sachets vanilla blancmange powder

400 g traditional soured cream

400 g double cream cheese

250 g low-fat quark

flour for the work surface

1Make shortcrust pastry with the flour, a pinch of salt, 100 g of the butter and one egg. Roll into a ball, wrap in cling film and leave to cool for approx. 30 minutes.

2Mix the rest of the softened butter with the sugar until frothy and then add the juice (approx. 3 tbsp) and zest of the untreated lemon and the vanilla sugar. Separate the remainder of the eggs and gradually add the egg yolks to the butter mixture. Mix together the baking powder and blancmange powder and add to the butter and egg cream. Then stir in the traditional soured cream, cream cheese and quark. Beat the egg whites and a pinch of salt with a clean whisk until stiff and stir in half a portion at a time into the mixture.

3Line a springform tin (26 cm diameter) with baking parchment. Pre-heat the oven to 180 °C (Gas Mark 4). Roll out the shortcrust pastry on a floured work surface and place into the baking tin, pricking the pastry base several times with a fork. Pour the cream and egg mixture into the springform, level the top and bake in the oven for approx. 1 hour and 20 minutes. Turn off the oven and leave the cake inside to rest for an additional approx. 10 minutes.

Orange cake

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

Makes 10 slices

50 g walnut halves

juice and zest of 1 untreated orange

150 g butter

3 eggs

150 g sugar

160 g flour

1 heaped tsp baking powder

pinch of salt

2 tbsp honey

butter and flour for the cake tin

1Pre-heat the oven to 160 °C (Gas Mark 2.5), grease a loaf tin (20 cm in length) with butter and dust with flour. Roughly break up the walnut halves with a rolling pin. Wash and dry the orange, grate the zest finely and squeeze out the juice.

2Melt the butter in a pan. Beat the eggs with the sugar until frothy. Mix together the flour and baking powder and stir into the egg and sugar mixture. Stir in the butter while still liquid and add the salt.

3Add the walnut halves, orange zest, orange juice and honey to the cake mixture and stir well. Then turn into the loaf tin, level the top and bake for approx. 40 minutes. Leave to cool and serve dusted with icing sugar if desired.

Carrot cake

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

Makes 16 slices

400 g carrots

8 eggs

300 g sugar

200 g grated hazelnuts

200 g grated almonds

60 g cornflour

juice and zest of 1 untreated lemon

1 tsp cinnamon

pinch of salt

200 g icing sugar

3 tbsp lemon juice

12 marzipan carrots

20 g chopped pistachios

butter for the cake tin

1Wash, trim and peel the carrots and grate finely. Set aside and pre-heat the oven to 175 °C (Gas Mark 3.5). Line a springform (26 cm diameter) with baking parchment and grease the rim.

2Separate the eggs. Beat the egg yolks with the sugar until frothy. Fold in the carrots. Mix the hazelnuts, almonds and cornflour and fold into the egg and carrot mixture. Wash the lemon in hot water, towel dry and grate the zest. Then squeeze out the juice. Add the juice and zest with the cinnamon to the mixture.

3Beat the egg whites with the salt until stiff and carefully add to the egg and carrot mixture. Turn into the springform and level the top.

4Bake the cake on the middle shelf for approx. 1 hour and 10 minutes. If the cake browns too quickly, cover with tin foil. Test with a skewer around 1 hour: if no mixture sticks to the skewer, the cake is ready. Leave to cool and then remove from the tin.

5For the icing, mix the icing sugar with lemon juice and spread over the cake. Decorate with marzipan carrots and pistachios.

Lemon and poppy cake

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

Makes 10 slices

For the cake mix

3 eggs

170 g sugar

pinch of salt

150 g butter

160 g flour

1 heaped tsp baking powder

50 g ground poppy seeds

juice and zest of 2 untreated lemons

Additionally

butter and flour for the cake tin

200 g icing sugar

juice and zest of 1 untreated lemon

1Pre-heat the oven to 180 °C (Gas Mark 4), grease a loaf tin (20 cm in length) with butter and dust with flour.

2Beat the eggs with the sugar and salt until frothy. Melt the butter in a pan. Mix the flour with baking powder, add to the egg mixture with the poppy seeds and stir well. Add the melted butter and then stir in the very finely grated zest and juice of the lemons.

3Turn into the loaf tin and bake on the middle shelf for approx. 40 minutes. Leave to cool.

4For the icing, mix the icing sugar with the lemon juice and the very finely grated lemon zest until smooth and spread over the cake once it has cooled.

Simple

chocolate cake

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

Makes 16 slices

125 g butter

125 g dark chocolate (70 % cocoa content)

175 g sugar

pinch of salt

2 eggs

70 g flour

1 level tsp baking powder

50 g chopped walnuts

icing sugar for dusting

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