( Log Out /  Just put a kitchen towel on the pan and put the dough aside for final proofing, about 20 minutes, while you are preheating the oven. 1.

In order for your visit to our website to run smoothly, we use cookies. Cool down the baked bottom, put crème pâtissière on it and plums. Bake at 170°C (325°F) convection (or 180°C/ 350°F) for 15-20 mins.

So delicious!!! The only thing that resembles this is berliner, and yet this cake is certainly not a donut and there it actually fails the resemblance for me.. 2 tbsp / 30 gr.

Continue kneading with hand, first inside the bowl then on a slightly floured surface (do not put too much flour, you don’t want to add too much extra flour to your cake dough). I like it with banana only. 2.5 dl heavy cream (kuohukerma in Finnish) Recipes to me need to be easy and simple to recreate.

Add corn starch and continue whisking, until you get a mixture that resembles breadcrumbs. Change ). Post was not sent - check your email addresses!

1 egg ( Log Out /  Remove the parchment paper and spread the sponge cake with the meringue.

Follow My Dear Kitchen in Helsinki on WordPress.com, Interview with Ruby Van Der Wekken On OmaMaa Food Co-op And Food Sovereignty, Börek – Rolled Filo Pastry With Spicy Potato And Onion Filling. But since the idea of cake itself is not so much Turkish (we have mostly desserts instead in traditional Ottoman cuisine), the yeast dough and crème pâtissière altogether might have come to Turkey from Germany through close ties between the two countries and this Turkish version with German attribution, namely this cake, might have been born.

£3.30 Plain sponge mix 800 g Bakers@Home. 17. 200 gr. I like it with banana only. Put the dough back in the mixing bowl, cover with stretch film and let it rise and double in size for about an hour in a warm part of your kitchen. Learn how your comment data is processed. In the meantime you prepare crème pâtissière and when your cake is baked, you put this cream in between 2 layers of cake you cut from the one you baked. Put aside. It’s been a big debate between me and my family back in Turkey recently: is “german cake” a yeast dough cake or two layers of basic sponge cake with some kind of cream in between? I don’t know, my best guess. 75 gr. The idea of this cake is simple: you make a rather sweet yeast dough with an egg in it (and some butter, therefore it is not basic bread). 1/2 packet baking powder (8 grams - +|- 2 teaspoons). But definitely use them for inspiration.

Continue whisking the cream away from the stove – this will let it cool down. granulated white sugar You let it rise for an hour, then transfer it to a round and greased cake pan. Share a picture of your creation!

This site uses Akismet to reduce spam. / 8.5 tbsp all purpose flour And the cake itself is not very sweet. Then take it out of the pan and cut in two pieces. a pinch of salt

Sprinkle the biscuit with liqueur and spread the cream patissière, about 2 to 3 mm thick.

2 eggs / Using a strainer, spread powdered sugar on top generously, covering the whole cake top. Remove the parchment paper and spread the sponge cake with the meringue.

Sponge recipe:

8. Once your dough is doubled in size, prepare your cake pan (I used springform pan) – put baking paper in the bottom and grease the whole pan with butter. I ate by far the most delicious fish that I have ever eaten in this city during this fair 3 years ago! Did you make this recipe? Thanks for the information! but being born and raised in saxony, currently living in Berlin and close to the North Sea, I can say that I’ve never seen a traditional german cake like this. I love to experiment and usually don't follow recipes. NOTE: If I used a smaller pan, say about 24cm in diameter, I would not have to do this spreading. But is it really a German cake? Danke! Regarding the “german”… It shares some elements with german bakery like the yeasted dough and the crème pâtissière (say “Pudding”). 500 gr. A bee sting cake is made with a yeast-based batter, topped with a crunchy honey/almond praline and filled with the sweetest, most delicious creme patissiere filling. Welcome! Enter your email address to follow this blog and receive notifications of new posts by email. Change ), You are commenting using your Google account. 6. 14. But then I wasn’t sure if the dough would get too compact while baking, that’s why I used 26cm. I'm a food blogger / food designer and entrepreneur who finally found the meaning of life by cooking, baking and eating together.

Put the dough gently in the pan, without deflating it much.

It looks delicious! / 5 scant tbsp corn starch (maissitärkkelys)

2. In a medium bowl, put egg yolks and whisk a little. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account.

dry yeast Spread cream on the bottom part, add banana slices or another fruit / jam you like. *You may want to add some vanilla essence or flavor of your choice.

When I first started baking, I actually asked this question to myself as: “Why THE HELL do we use salt in a dessert recipe??!”. When your cake is baked, let it cool down for about 10 minutes. Once the mixture warms, add the dry mixture for the cream. Banana slices, berries, jam.. Powdered sugar to spread on top of the cake. Sorry, your blog cannot share posts by email. 2.5 dl milk (again, whole milk, täysmaito) However, it certainly resembles a giant semla, or laskiaispulla, without cardamom or egg wash…. Decorate with fresh fruit and the flowers or other nice decoration of your choice. or it’s just a mixture of things that are perceived as typically german. That’s how we always knew this cake.

Some online co-ordinates for Eeva Berglund, A FOOD BLOG BY KIMMY RIPLEY - Eat The Rainbow & Save Room For Dessert, Reviews of fiction-based & holiday cookbooks, Australia to Finland... from start to Finnish, All Things Culinary: Lifestyle, Recipes, Food Trends, Kitchen Basics, Tutorials and Travel. Made a super easy sponge cake, then some vanilla pudding mixed with whipped cream (crème patissière), added a layer of strawberries and then a glaze - okay, I did cheat a bit on the pudding and the glaze - they were packet powders from Germany. I'm a designer turned into a food blogger / eating designer / baker, based in Helsinki, who finally found the meaning of life by cooking, baking and eating together. 13. 6 tablespoons flour / 16. But when I checked the recipes online in Turkish websites, almost all of them made sponge cakes. Burn it lightly using a gas burner. (makes 1 cake that is 26cm in diameter – check step 6 for this size), For cake dough: Keine ahnung about the German cake but Happy New Year! 10. :) Cheers from Helsinki!

/ a little less than 3 tbsp butter, softened in room temperature Copyright © Cookpad Inc. All Rights Reserved. Place the egg whites in a clean grease free bowl and start beating slowly with the food processor. Add flour in batches and continue whisking. You can put bananas also, like I did, but you can also put strawberries, other berries, or even jam. Did I ever tell you how much I love cooking? 15. I couldn’t find any information on such a cake being “German” nor could I find its original name. I did not cut it from exactly middle, but I made the bottom part larger, so I suppose it’s safe to suggest cutting the dome.



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