2 Nisan 2013 Salı
16 Şubat 2013 Cumartesi
Black Forest gâteau
175g salted butter , plus extra for greasing
200g bar dark chocolate
300g plain flour
375g golden caster sugar
25g cocoa
1 tsp bicarbonate of soda
2 medium eggs
200g buttermilk or natural yoghurt
TO ASSEMBLE
425g can pitted cherries , 2 tbsp juice reserved, rest drained
100g morello cherry jam
4 tbsp kirsch (or more juice from a can if you want it to be non-alcoholic)
500ml tub double cream
3 tbsp icing sugar
1 small punnet fresh cherries (optional)
METHOD
Heat oven to 180C/160C fan/gas 4. Grease and line the base of 3 x 20cm cake tins. Boil the kettle. Put the butter and 75g chocolate broken into chunks in a small pan and gently heat, stirring, until completely melted.
Mix together the flour, sugar, cocoa and bicarbonate of soda with a pinch of salt in a mixing bowl. Whisk the eggs and buttermilk or yogurt together. Scrape the melted chocolate mixture and egg mixture into the dry ingredients, add 100ml boiling water and whizz briefly with an electric whisk until the cake batter is lump free.
Divide the mixture between the tins and bake for 25 mins, swapping the tins round after 20 mins if they're on different shelves. To test they're done, push in a skewer and check that it comes out clean.
Prick the cakes a few times with a skewer. Mix together the 2 tbsp reserved cherry juice and the kirsch (or more juice) and drizzle over the cakes. Cool the cakes.
Mix together the remaining drained cherries and jam. Tip 200ml of the cream into a small pan and heat until just below simmering point. Chop the remaining chocolate and put in a heatproof bowl, pour over the hot cream and stir until melted. Set aside until spreadable.
When the cakes are cool whisk the remaining cream and the icing sugar together until softly whipped. Spread over two of the cakes, then spoon over the jammy cherries. Stack the cakes together. Spread the chocolate cream over the third cake and sit on top of the other cakes. Pile the fresh cherries in and around the cake and serve
Lauchkuchen
Ergibt Portionen 600 g helles Urdinkelmehl
1 TL Salz (ca. 9 g)
2 dl Milch
3 dl Wasser
30 g Hefe
5 EL Olivenöl
1.2 kg Lauch
1 Zitrone
1 dl Rahm
120 g Crème fraîche
Kräutersalz
Mehl zum Auswallen
1.Mehl und Salz in eine Schüssel geben und in der Mitte eine Mulde bilden. Milch und Wasser handwarm erwärmen. Hefe darin verrühren. In die Mehlmulde giessen. Öl beigeben. Alles zu einem glatten, elastischen Teig verkneten. Mit einem feuchten Tuch bedeckt ca. 1 Stunde um das Doppelte aufgehen lassen.
2.Backofen auf 220 °C vorheizen. Lauch in feine Ringe schneiden. Zitronenschale fein abreiben. Beides mit Rahm und Crème fraîche mischen. Mit Kräutersalz würzen. Teig halbieren. Jede Teighälfte auf wenig Mehl ca. 5 mm dünn auswallen. Auf ein mit Backpapier belegtes Blech legen. Lauchmasse darauf verteilen. Kuchen in der unteren Ofenhälfte ca. 30 Minuten backen.
Apfelkuchen
Zutaten
2 EL Zitronensaft
2 EL Rohrzucker
100 g Studentenfutter
750 g Äpfel, z. B. Boskoop
Kuchenteig
125 g helles Urdinkelmehl
0.5 TL Salz
60 g Butter, kalt oder Margarine
0.5 dl Wasser, kalt
Mehl zum Auswallen
1.Für den Teig Mehl und Salz in eine Schüssel geben. Butter in Würfeln zugeben. Zwischen den Händen zu einer bröseligen Masse reiben. Wasser beifügen. Alles rasch zu einem Teig zusammenfügen. Zugedeckt 30 Minuten kühl stellen.
2.Backofen auf 180 °C vorheizen. Teig auf wenig Mehl auf ca. 28 cm Ø auswallen. Ins Kuchenblech legen, Rand andrücken. Boden mit Gabel einstechen. Eier mit Zitronensaft, Zucker und Studentenfutter mischen. Äpfel ohne zu schälen an der Röstiraffel dazureiben. Masse auf Teigboden verteilen. Kuchen in der unteren Ofenhälfte ca. 50 Minuten backen.
Rhabarber-Linzerkuchen
Für 1 Blech à 38 × 10 cm, ergibt ca. 12 Stück 600 g Rhabarber
100 g Zucker
Linzerteig
200 g gemahlene Haselnüsse
200 g Mehl
150 g Zucker
1 Prise Salz
150 g Butter, kalt, oder Margarine
2 Eier
1.Für den Teig Haselnüsse mit Mehl, Zucker und Salz mischen. Butter in Würfeln dazugeben. Zwischen den Händen zu einer bröseligen Masse reiben. Eier beifügen. Alles rasch zu einem Teig zusammenfügen. Zugedeckt 30 Minuten kühl stellen.
2.Rhabarber schälen und würfeln. Mit Zucker ca. 2 Minuten knapp weich kochen. Abkühlen lassen.
3.Backofen auf 180 °C vorheizen. Blech mit Backpapier auslegen. ¾ des Teiges mit den Händen gleichmässig in der Form verteilen und am Rand etwas hochdrücken. Rhabarber durch ein Sieb abgiessen, gut abtropfen lassen. Früchte auf den Teig verteilen. Restlichen Teig zu feinen Rollen formen und als Gittermuster auf den Rhabarber legen. Teig am Rand mit einer Gabel andrücken. Kuchen in der Ofenmitte 30–35 Minuten backen. In der Form auskühlen lassen. Zum Servieren in 3 cm breite Schnitten schneiden.
Kürbis-Schoggi-Kuchen
Ergibt Stück 1 Springform à 22 cm Ø
4 Eier
200 g Rohzucker
1 Prise Salz
0.5 Bio-Zitrone
100 g dunkle Schokolade, z. B. Crémant
1 TL Zimt
125 g gemahlene Mandeln
100 g Dinkelmehl
1 TL Backpulver
300 g Kürbis, z. B. Muskat, gerüstet gewogen
4 EL Johannisbeergelee
1 EL Puderzucker
1.Eier, Zucker und Salz ca. 5 Minuten zu einer hellen Masse schlagen. Zitronenschale fein dazureiben. Zitrone auspressen, Saft beigeben. Schokolade fein hacken. Mit Zimt, Mandeln, Mehl und Backpulver beigeben. Gut verrühren. Kürbis an der Bircherraffel reiben und sorgfältig unter die Masse mischen. Backofen auf 180 °C vorheizen.
2.Form mit Backpapier auslegen. Masse in die Form giessen. In der Ofenmitte ca. 50 Minuten backen. Kuchen auskühlen lassen. Waagrecht halbieren. Untere Hälfte dünn mit Gelee bestreichen. Obere Hälfte daraufsetzen. Mit Puderzucker bestäuben.
Croquembouche
185g plain flour
175g unsalted butter , cut into pieces
6 large eggs , beaten
FOR THE LIMONCELLO CREAM
9 large egg yolks
150g golden caster sugar
50g plain flour , plus 1 tbsp finely grated zest of 2 lemons, plus 4 tbsp juice
500ml full cream milk
7 tbsp limoncello (Italian lemon liqueur) or an orange flavoured liqueur
FOR THE DECORATION
400g white chocolate
200g refined caster sugar
mixture of cream and pink sugared almonds , 175g/6oz each
2 x 100g tubs crystallised whole roses
FOR THE CARDBOARD CONE
1 A1 sheet of card
60cm length of string
tape and foil for shaping cone
METHOD
Three days ahead (or 1 month and freeze): preheat the oven to 200C/gas 6/fan oven 180C. Lightly butter 3 large baking sheets. Sift the flour onto a large square of greaseproof paper. Put the butter in a large, heavy-based saucepan with 450ml/3⁄4pint water and gently heat until the butter has melted. Bring to the boil then immediately tip in the flour, all in one go. Beat with a wooden spoon until the mixture forms a ball that comes away from the sides of the pan. Leave to cool for 5 minutes.
Beat in the eggs, a little at a time, beating well between each addition, until the mixture is glossy and only just holding its shape. You may not need to add all the beaten egg. Spoon and pack half the mixture into a large polythene freezer bag. Twist the opening to secure and snip off a 1cm tip from the corner (or use a piping bag and 1cm plain nozzle).
Pipe small rounds, about 2cm in diameter, on to the baking sheets, trimming the paste from the bag with a knife. Leave room between them to allow for spreading. You should end up with about 75 rounds. Bake for 25 minutes, in batches if necessary depending on how many baking sheets you have, until well risen and golden, rotating the baking sheets half way through cooking. As soon as the pastry is cooked, make a 1cm slit on the side of each bun to let the steam escape. (This stops them turning soggy as they cool). Return to the oven for a further 5 minutes to dry them out, then transfer to a wire rack to cool. Store in an airtight container (or freeze).
Make the cone. Make a pencil mark halfway along a long edge of the A1 card. Mark the halfway position along both short edges and draw a line from each point to the mark on the long edge. Attach one end of the string to the pencil and holding the other end at the point on the long edge, draw a curve from the point on one short side to the point on the opposite side. Cut out the card shape and use as a template to cut out the same shape in foil. Tape the foil over the card and roll up (foil inside), overlapping the straight edges to make a cone shape with a 20cm diameter opening. Secure with tape and snip 10cm off the point of the cone.
Two days ahead: make the limoncello cream. Beat the egg yolks, sugar, flour, lemon zest and juice in a bowl to make a smooth paste. Bring the milk to the boil in a large, heavy-based saucepan. As soon as it reaches the boil, pour it over the egg mixture, stirring well. Return to the saucepan and cook over a low heat, stirring constantly until the sauce is very thick and bubbling. Stir in the liqueur and transfer to a bowl. Cover the surface with a circle of greaseproof paper to prevent a skin forming and leave to cool completely. Refrigerate until ready to use.
The day before: if the buns are a bit soft when you take them out of the container, lay them in a single layer on baking sheets and re-crisp in a moderate oven for 5 minutes. Fill them sparingly with the limoncello cream by piping as before. You can always pipe in a little extra if you have any mixture leftover.
Break the chocolate into a heatproof bowl and melt over a bowl of gently simmering water. (Or melt in the microwave on Medium for 2-3 minutes.) Give the chocolate an occasional stir until it has just melted. Turn off the heat.
Rest the cone inside a vase or jug for support. Put a small bun into the point of the cone with the bun's base face up. Spoon 1 tsp of melted chocolate onto the base and secure two small buns over the first, again with base up. Spoon over another teaspoon of chocolate. It's a little difficult working at the tip of the cone but it gets much easier as the cone gets wider.
Work up the cone, packing in the buns quite firmly, drizzling the chocolate (see left) and working in horizontal layers until the cone is filled. Make sure that each bun is firmly secured in place with chocolate before proceeding to the next layer and make sure the last layer forms a flat base for the cake. Keep the filled cone in the coolest place overnight.
On the day: carefully invert the cone on to a flat serving plate and lift away the cone. Gently peel away the foil if it hasn't come away already. Put the remaining 100g/4oz sugar in a small heavy-based saucepan with 5 tbsp water. Heat very gently, stirring slowly until it has dissolved to make a smooth syrup. Take care not to splash the syrup up the sides of the pan or it may crystallise and solidify.
Bring the syrup to the boil and cook for 4-6 minutes, watching closely until it turns a rich golden colour. Take off the heat and dip the base of the pan in cold water to prevent further cooking. Stand back as the pan will splutter noisily. Carefully dip the ends of the sugared almonds and roses in caramel and secure around the cake, scattering a few on the plate.
Using a teaspoon, drizzle more caramel around the buns so that it falls in fine threads. If the caramel hardens before you've finished decorating, gently reheat it, taking care not to burn it. Finish with a dusting of icing sugar. To serve the cake, it is easiest if you have one server to break pieces off for the guests, starting from the top and working down.
Kaydol:
Kayıtlar (Atom)