Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Cakes Baked Quickly: Our 100 top recipes presented in one cookbook
    Cakes Baked Quickly: Our 100 top recipes presented in one cookbook
    Cakes Baked Quickly: Our 100 top recipes presented in one cookbook
    Ebook304 pages2 hours

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

    By Naumann & Göbel Verlag

    ()

    Read preview

    About this ebook

    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
    LanguageEnglish
    PublisherNaumann & Göbel Verlag
    Release dateApr 29, 2015
    ISBN9783815587560
    Cakes Baked Quickly: Our 100 top recipes presented in one cookbook

    Read more from Naumann & Göbel Verlag

    Related to Cakes Baked Quickly

    Related ebooks

    Baking For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Cheesecakes

      Feb 1, 2020

      Cheesecakes
      17 min read

    • Article

      APPLES & PEARS

      Jul 16, 2019

      APPLES & PEARS
      17 min read

    • Article

      Buttercream Blitz

      Jan 28, 2020

      Buttercream Blitz
      15 min read

    • Article

      Smart Cookies

      May 1, 2020

      Smart Cookies
      1 min read

    • Article

      Paradise Blondie BROWNIES

      Apr 2, 2019

      Paradise Blondie BROWNIES
      2 min read

    • Article

      Pâte À Choux

      Sep 25, 2020

      Pâte À Choux
      2 min read

    • Article

      Baker’s delights

      Aug 11, 2021

      Baker’s delights
      6 min read

    • Article

      Best-Ever Holiday Desserts

      Oct 1, 2019

      Best-Ever Holiday Desserts
      8 min read

    • Article

      Sarah Kieffer

      Sep 1, 2020

      Sarah Kieffer
      11 min read

    • Article

      NEXT LEVEL Carrot cake

      Mar 24, 2022

      NEXT LEVEL Carrot cake
      3 min read

    • Article

      CARAMEL & CHOCOLATE

      Jul 16, 2019

      CARAMEL & CHOCOLATE
      17 min read

    • Article

      Tempering Chocolate

      Nov 28, 2021

      Tempering Chocolate
      1 min read

    • Article

      Summer Sensations

      Apr 7, 2020

      Summer Sensations
      6 min read

    • Article

      Caramel AND Butterscotch

      Jul 2, 2019

      Caramel AND Butterscotch
      8 min read

    • Article

      Mother’s Day Tea

      Mar 23, 2021

      Mother’s Day Tea
      8 min read

    • Article

      Mike Johnson

      Sep 1, 2020

      Mike Johnson
      10 min read

    • Article

      Dessert

      Mar 31, 2022

      Dessert
      14 min read

    • Article

      Cut & Iced Cookies

      Sep 10, 2019

      Cut & Iced Cookies
      12 min read

    • Article

      Biscuit Heaven

      Oct 7, 2021

      Biscuit Heaven
      3 min read

    • Article

      Chocolate Decadence

      Mar 19, 2024

      Chocolate Decadence
      2 min read

    • Article

      Butterscotch Coffee Cake

      Nov 26, 2019

      Butterscotch Coffee Cake
      3 min read

    • Article

      Festive Cakes

      Sep 3, 2019

      Festive Cakes
      12 min read

    • Article

      Carrot Cake Comeback

      Jan 28, 2020

      Carrot Cake Comeback
      7 min read

    • Article

      One-Bowl Baking

      Nov 24, 2020

      One-Bowl Baking
      4 min read

    • Article

      Coffee Cake Customized

      Oct 15, 2019

      Coffee Cake Customized
      5 min read

    • Article

      Recipe Index & Resources

      Jul 27, 2021

      Browned Butter Apple Blondies 15 Chocolate Chip Cookie Cups 11 Leftover Candy Compost Cookies & Bars 111 Malted Maple and Milk Chai Chews 20 Spiced Apples & Cream Crumb Bars 71 Chocolate, Cherry & Pistachio Viennoise 25 Honey-Molasses Brown Bread 39

      2 min read

    • Article

      Chocolate Almond Cake

      Jul 15, 2018

      Chocolate Almond Cake
      1 min read

    Related categories

    Reviews for Cakes Baked Quickly

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      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

      Enjoying the preview?
      Page 1 of 1