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!

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

Baked lemon cheesecake

Susan’s first effort at a baked cheesecake came out splendidly, from the crunchy muesli base to the healthy mandarins on top. Everyone’s first slice disappeared rapidly, and seconds were gleefully demolished after waiting the requisite fifteen minutes for late comers. It’s got fruit on it, it must be healthy. Let’s have some more!

Published in: on May 25, 2011 at 18:20  Leave a Comment  

Nutty Orange Pumpkin Cake

One of our newest members has been proving her mettle of late, this week serving up a culinary delight with not just one but two titian ingredients never before used as the basis of Cake Club concoctions. This monster proved a great success with the cakers and disappeared in double quick time; combined with nuts and a healthy icing top, it came in line for multiple compliments to the chef for both aesthetic and appetizing attributes. Robyn’s report follows.

Ingredients
300 g butter
1 cup soft brown sugar
2 tbsp grated orange ring
4 eggs
3 cups grated pumpkin
1/2 cup mixed nuts (originally macadamia nuts) finely chopped
2 cups flour
2 tsp cinnamon
1 tsp mixed spice
4 tsp baking powder
1/2 cup milk
4 tbsp oil

Cream butter, sugar and orange ring, add eggs and beat well. Add the remaining ingredients and mix well. Pour into two well greased or lined baking tins (20-22 cm). Bake for 35-40 mins at 175°C, then cool on a wire rack.

Sour cream orange frosting
3 cups icing sugar
2 tsp grated orange rind
orange juice
orange liqueur (optional – Cointreau or Grand Marnier)
toasted nuts for decoration

Blend all icing ingredients (except nuts) to a spreadable consistency. Cover one cake, then layer with the other cake and cover with remaining icing. Sprinkle with nuts.

The Cake Club were also very taken with the cake box in which Robyn’s cake was delivered; complete with snap lock lid and cake slice, it aroused some jealousy and also the suggestion that the club acquire their own box, and pass it round to the next baker on the list. This would, of course, mean finishing the cake completely without fail every week, so that there are no leftovers to complicate the box relay. So, no problems there.

Published in: on October 20, 2010 at 19:26  Leave a Comment