Biskuitrolle

Daggi’s first offering to cake club was the exciting Biskuitrolle, which was new to all and gone in minutes. This citrus delight recipe is not for the faint hearted, but if you want to impress the troops, read on and repeat. If you just want to remember the tasty, you can just skip to the photos…

Mandarin-quark-sponge-roll (Biskuitrolle)

For the sponge dough:
5 eggs, separate
125 g sugar
25 g vanilla sugar
 half peel of a lemon
150 g flour
½ teaspoon baking powder
4 tablespoons rum
bit salt

For the stuffing:
2 tins mandarines
250 g quark (or cream cheese if you really have to)
200 mL cream
25 g vanilla sugar

80 g icing sugar
gelatine for 250 ml liquid
1 tablespoon rum (optional)

Topping:
icing sugar
OR Cream
OR stuffing and mandarins

How to do it

Stuffing first:
Decant the liquid of the mandarins (but keep it for later) and purée half of the mandarins.
Whip the cream.
Mix Quark with icing sugar and vanilla sugar, add all forms of mandarins and as well the cream gently with a spoon (fold in).
Add prepared gelatine, thus melted or dissolved in mandarin juice, and leave the stuffing for some hours in fridge.

Now the Sponge dough:

Separate the eggs and whisk stiff the egg white with the salt.
Mix yolks with rum, lemon, sugar and vanilla sugar vigorously until it gets foamy. Now add flour and baking powder and mix properly again.
Fold in the dough the egg white carefully, and give the dough on a baking paper in a baking tray with a rim.
Bake the dough for 10-15 minutes at 200 °C and put it upside down on a moistened and with icing sugar covered cloth. Remove the baking paper, roll the dough (far easier when it’s still warm) and leave it to cool.

Finally:
Unroll the dough, put most of the stuffing evenly on the dough and roll it again. Put the rest of the stuffing around the roll and decorate it as you like… this time I used mandarins and eggnog… ;0)

Enjoy!!!

How to do the quark? Easy as…

Heat 3 L of milk to 30 to 35 °C in a REALLY sterile pot (wash with boiling water several times) while stirring and add 9 tablespoons of buttermilk.
Close the pot with a cloth or a lid with tiny holes and leave it for 2 days without shaking on a warm place (I use our hot water boiler).
Then hang the quark out in a cloth over night in a cool place to get rid of the whey…
That’s it!

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Published in: on November 6, 2011 at 20:26  Leave a Comment  

Golden Peach Pie

The first cake club day of April saw torrential rain and a distinct chill in the air. At five to ten, the cake clubbers were just saving their work and getting up from their chairs when, oh horror! Is that the fire alarm blaring rudely down the corridor? The cake club and all their shivering colleagues milled aimlessly around in the car park for fifteen minutes while the local firemen investigated. Katarina begged them to turn off the oven in the tea room, lest the cake be spoiled, and was promptly labelled the Firestarter. No no! She cried, I was just warming it up, but now I am worried for my golden peach pie. No no! The cake club joined in, we were just joking, of course it was not our cake that set off the alarm, please can we go inside and eat it now?

Fortunately for all concerned, a fault in the wiring was discovered, the alarm turned off and the hungry cake clubbers allowed in to warm their hands on a nice cup of tea, and their stomachs on a perfectly warmed and not at all burned slice of peach pie. And they all lived happily ever after.

Pfirsich Wähe – in Swiss just to be different 🙂

Crust
200 g flour
125 g butter
Rub together until very fine and crumbly
Add 1 egg
1 pinch of salt
Add water if necessary, kneed gently and only until combined

Line a round baking tray with baking paper, then roll out dough and put in tray.

Grind up 100 g almonds, sprinkle on bottom of dough.
Half peaches and put them inside up on almonds.

Filling
2 eggs
200 ml cream
150 ml milk
2 tbsp sugar

Mix together and pour over peaches

Bake for approx. 30 – 40 min or until golden brown

Published in: on April 25, 2011 at 18:55  Leave a Comment  

Fruit Club

As 2011 dawned fresh and sunny, and Cake Club slowly awoke to a new year of cakin’ delights, Kat, Pen and Janine provided a light and fluffy start to the next 52 weeks of digestive challenges. Fruit Club, designed especially to sound almost healthy, but in the end living up to the Cake Club ideals of high fat and sugar, with a dash of alcohol, went down very well with the troops. The recipes follow.

Fruit salad

Blueberries
Raspberries
1 nectarine
4 plums
1 peach
apple juice to cover
dash of peach schnapps (or whatever you can find in the Party Box)

Mix. Stir. Consume.

Whipped cream

Whip up a bottle of cream. Add a couple of spoons of icing sugar and a yon of vanilla essence.

Fresh Fruit Ice-cream (from Page Lawson)

4 parts fruit
2 parts cream
1 part sugar

Best made with frozen fruit that has been half defrosted.
Mix cream and sugar in a food processor, add fruit and process until smooth.
Freeze and eat (best taken out of freezer half an hour before eating).
You can always add extra chunks of fruit just before half way through the freezing process e.g. passionfruit (or passionfruit syrup) or blueberries or pieces of chocolate

Flavours for fruit club
Banana and passionfruit…stir in the passionfruit once the icecream is partially frozen
Blackboy peach
Apricots

Raspberries or any other fresh fruit will also work.

Pavlova

Recipe to come…

Cake-Off Challenge: Fish in the Ocean

The first cake to be tasted and tested in the third and final round of the 2010 Christmas Cake-Off Challenge was Sam’s Fish in the Ocean, or “My two mistakes.” Having originally come up with an exceedingly novel idea involving strawberry-fed snails and swiss roll, which was shot down by several friends on the grounds that cakes should not involve meat, Sam intended to create a giant chocolate fish. A large mould was duly layered with chocolate, and a filling of kahlua ice cream inserted. A pavlova side was to accompany. Alas, the ice cream came out leaving the chocolate behind, and the pavlova collapsed. Nonetheless, the resulting Eton-esque Mess was truly original and delicious, and the fish still clearly visible.

Guest Judge, Lord Forrester of Governor’s Bay, had this to say about the creation:

You can really taste the Kahlua – yum. Very good effort. She knew the bar was set high and she delivered. Ice cream very tasty, and cream meringue aka mess creamy and chocolatey delightful.

Other comments from the assembled tasters included “Almost speechless with delight,” and, “Wow!”

Vote for Sam’s Fish in the Ocean in the 2010 Cake-Off Round 3 Poll.

Published in: on December 21, 2010 at 20:25  Leave a Comment  

Cake-Off Challenge: Praline meringue layer cake

The third and final cake to be tasted and tested in Round 2 of the 2010 Christmas Cake-Off Challenge was Gareth’s praline meringue layer cake, with whipped cream and fresh strawberries, and a mixed berry and Cointreau coulis. He earns extra points by putting down one large cake, disappearing back to the kitchen and returning with a second plate filled with mini praline meringue layer cakes, when he saw how many hungry Cake Clubbers had turned up eager for the tasting session.

Guest Judge, Lord Forrester of Governor’s Bay, was beginning to suspect that he couldn’t fit much more cake in in one session, but nonetheless devoured his slice with great satisfaction, adding:

Good meringue – crisp and chewy. Real praline taste. That was delicious. Thank you contestants, that was a remarkable experience.

Other comments from the assembled tasters included, “Beautiful,” and “A spectacular ending to the round.”

Vote for Gareth’s praline meringue layer cake in the 2010 Cake-Off Round 2 Poll.

Published in: on December 14, 2010 at 19:59  Leave a Comment  

Cake-Off Challenge: Giant Lamington Trifle

The first cake to be tasted and tested in Round 2 of the 2010 Christmas Cake-Off Challenge was Kat’s Giant Lamington Trifles. In her own words, “They were bigger in my mind.” Based on the Lamington sponge, which is quite Kiwi, and the trifle, which is quite Christmassy, it seemed appropriate to combine the two ideas with the aid of much jelly and custard, careful layering and some freezer fun-times.

Guest Judge, Lord Forrester of Governor’s Bay, had this to say about the creation:

Sponge light, delicious and fluffy. A fresh fruit burst, with a bit of freeze from the jelly. An interesting twist on the usually dull Lamington – very nice.

Other comments from the assembled tasters included “I like the lightness, especially given that we’re eating so many cakes,” and, “Yum! Very inventive.” The chef added, “And it wasn’t still frozen, it would be perfect!” to which the reply was heard, “But there’s nothing worse than runny jelly.” ‘Nuff said.

Vote for Kat’s giant Lamington trifles in the 2010 Cake-Off Round 2 Poll.

Published in: on December 14, 2010 at 19:45  Leave a Comment  

Tres Leches

With unprecendented lateness, here follows a cake from late August that somehow slipped under blogging radar. In fairness, the editor was approximately 10 151 nautical miles away in the northern hemisphere, and had no idea quite how many delicious cakes were being served up every week. Anyway, the internet catches up with us all in the end, so here is Anna Mae’s cake report in all its glory, to bring back fond memories for those Cake Clubbers who had the pleasure of tasting it.

Tres Leches Cake (Spanish for “Three milks” Cake)
(Sorry much of it is in USA measurements)

Ingredients
For the cake:
Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract

For the glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk

1 cup half-and-half

For the topping:
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract

Directions
Preheat the oven to 180 degrees C. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine.
Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 93 degrees C.
Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Published in: on November 21, 2010 at 21:31  Leave a Comment  

White chocolate carousel cake

Last week’s cake was a spectacular effort from Nina, which looked amazing and tasted even better. It should be noted that every cake clubber in the room not only demolished every last crumb, but also seriously considered (and some cases did) lick the plates clean, leading us to crown this cake a Great Success. Nina’s report follows, and earns a special award for most useful and interesting information volunteered along with ingredients and mixing instructions.

This cake comes from Canadian living’s best chocolate, the only book Nina brought with her to New Zealand. She couldn’t resist the temptation of fresh strawberries, even though they might be considered healthy. The rest of the cake surely lives up to the standards of cake club, and just to be sure she added some extra cream.

Nina also mentions that back in Germany she would have infused the whole cake with 3 different types of schnapps, as you can easily get little bottles of those in the supermarket without having to unearth your passport because you look under 25 even when you’re over 30 (oh, what a compliment!). Therefore she apologises for this particular cake only having homeopathic amounts of alcohol and promises to do better next time around Christmas.

Ingredients:

Cake:
3 eggs
1/2 cup granulated sugar
1/2 tsp vanilla
1/3 cup flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
Pinch of salt
3 tbsp melted butter

Chocolate mousse:
285 g white chocolate, chopped
3 tbsp orange liqueur/essence
3 cups strawberries, hulled
1 1/2 cups whipping cream (or more)

Beat eggs until foamy, gradually beat in sugar, beat 5 minutes until batter falls in ribbons from beaters when lifted (I wasn’t quite sure about this, what sort of ribbon anyway? But 5 minutes seemed like a long time so I figured it was fine after that time). Beat in vanilla.
Stir together flour, cocoa, baking powder and salt, sift half over egg mixture and fold in, using rubber spatula. Fold in remaining flour mixture.
Remove 1/4 of the batter to small bowl, gradually fold in butter, then gradually fold back into batter.
Scrape into greased 8 1/2 inch springform pan. Bake in center of 160C oven for 40 minutes or until cake springs back when slightly pressed.
Let cool in pan on rack for 20 minutes, turn out onto rack, let cool completely. In my case the cake didn’t come out of the pan so I just left it in as I had to transport it anyway.

White chocolate mousse
In bowl over saucepan of hot but not boiling water melt together chocolate, liqueur and 2 tbsp water stirring occasionally, let cool to room temperature.
Place the springform ring on a platter, or back around the cake if it still sticks to the rest of the springform. Cut some waxed paper and fit it around the inside of the ring. Trim the top of the cake if rounded.
Cut 12 large strawberries in half, arrange with tips up and cut sides against waxed paper collar on top of cake. Snugly arrange remaining berries to cover the rest of the cake, making sure they are lower than the top of the halved berries.
Whip cream, fold in white chocolate mixture in three additions. Pour over strawberries, spreading to cover berries, swirl top attractively (or: not too unattractive). Cover lightly with plastic wrap and refrigerate at least 4 hours or up to 24.
Decorate with sliced strawberries, toasted almonds, chocolate sprinkles, candied violets, or anything else that may fit the occasion.

Notes:
Not surprisingly, an electric mixer is not a luxury but a must for this recipe.
You can substitute the white chocolate for dark chocolate, but I felt the aesthetics of dark cake, red strawberries and white mousse would be lost. However when using white chocolate make sure there is at least some cocoa butter in it, otherwise you might as well use cream, sugar and a few random artificial ingredients only.

Published in: on November 1, 2010 at 19:33  Leave a Comment  

Ginger log

This week was the turn of your faithful web editor, and a monstrous turn it was too. Pen rolled out an old family recipe for ginger log, and scaled it up to proportions appropriate for the feeding of a hungry Cake Club. It doesn’t contain any added sugar or butter, but probably isn’t very good for you. Her report follows.

Ingredients from the motherland
1/2 pint double cream
8 oz ginger biscuits (or as long as you want it!)
sherry or similar
crystallised or stem ginger for decoration

Ingredients used by the daughter
1 litre cream
100 Griffin’s gingernuts (5 packets)
A generous dollop of Kahlua
Chocolate buttons and walnut halves for decoration

Directions
Put small amount of booze in a bowl. Whip half cream until it is fairly stiff. Careful not to turn it into cheese! Dip biscuits one at a time into alcohol (only briefly or they will disintegrate) and stick together with stiff cream until you have a long caterpillar on a serving dish. One fruit spoon of cream per biscuit is about right. Put in refrigerator overnight (or for as long as you’ve got). Next day whip remaining cream and cover biscuit roll completely. Decorate. The more the merrier. Cut diagonal or straight slices from loaf.

The hungry caterpillars were served facing each other on a handy rimu plank. There may now need to be a new cake club award for Longest Dessert.

Published in: on July 27, 2010 at 18:11  Leave a Comment  

Chocolate Brick

This week’s Cake Club was moved at short notice to the afternoon tea break, which meant that members were even hungrier than usual. Fortunately, Helen provided a cake so solid that gravity itself distorted around the tea table, and despite the record-equalling turn out of 17 happy faces, a few slices were left over at the end. This is not to say that the cake was not delicious, I should add, and many people valiantly tried to force a second helping down, although common sense dictated otherwise. Helen’s report follows.

Not long after I bought my first house I decided to make a chocolate cake for my friends. At this point I didn’t know that the thermostat in my oven was broken. The recipe I was using said to cook the cake for 45 minutes. After 20 I could smell burning!

As I was scraping the burnt cake out of the tin to throw it away I absent-mindedly licked my fingers…and it tasted goooood! The bitter, burnt top of the cake actually tasted really good together with the gooey chocolate middle; so I decided to rescue the cake and this is what I came up with.

Apologies to whoever provided the original recipe… an unfortunate event (which cost our insurance company around £50,000) means that the book that this came from is no longer with us!

Cake
200g Plain chocolate
140g Butter

5 Eggs (separated)

200g Caster sugar

90g Plain flour

150g Chocolate chips

Break / cut the chocolate and butter into pieces and melt in a glass bowl with the sugar over a pan of hot (but not boiling) water. Cool slightly then add the egg yolks, mix, then add the flour (or floor as I wrote in my original notes!).

Whisk the egg whites until soft peaks form. Fold half into the chocolate mixture and then the other half (being careful not to squash all the air out). Mix in the chocolate chips, pour it all into a 20cm round tin and burn!

(The original recipe suggests 180°C for 45mins – so feel free to try this and see if you get a good cake – but I’d suggest about 250°C and wait till you can really smell it!)

If you end up with something that looks like a cake try melting 100g of chocolate, 75ml of cream, and 50g of butter over a pan and using it to ice the cake, otherwise…

Mortar
200g Plain chocolate
75ml Cream
50g Butter
50g Walnut pieces
100g Currents

Melt the chocolate, cream and butter over a pan of hot water.

Meanwhile break the cake into pieces (bigger than crumbs, smaller than chunks). Mix the currants and walnuts with the cake pieces.

When the chocolate mix is melted mix it with the cake, fruit and nuts and mash it all together with your hands (great for little, or big, kids who like getting messy).

Line a loaf tin (or any other container of any shape you like) with greaseproof paper and squash the mixture into it. Now bung it in the fridge and wait for it to resemble a brick.

To demonstrate quite how excellently this cake resembles a brick, we include this video. Make sure your speakers are turned up.

Back Story

My friends reported that they loved the ‘cake’ but they did struggle to find a knife strong enough to cut it! It was these friends who christened this creation ‘brick’. They also suggested that bricks should be used for building things so several years later I presented them with a model of the Tower of London. The ingredients list is not for the faint hearted, nor those on a diet.

The near-finished item:

Published in: on June 13, 2010 at 22:01  Leave a Comment