Tag Archives: recipe

Baking 1&1: hazelnut cake

A very quickly made cake, if guests announce their coming unexpectedly:

100 g soft butter
80 g of full far margarine (80% fat)
150 g sugar
3 eggs
beat thoroughly.
add 90 g milk, mix thoroughly.

add 180 g flour mixed with 1/2 baking powder (or self rising flour) and 200 g of ground hazelnuts.

Bake at 180°C upper-lower heat for 40 minutes.

Let it cool down in the mould for 15 minutes, then remove.

Baking 1&1: gooseberry cake with almond-based topping

This is the secret recipe for this simple and delicious cake:
3 egg yolks
150 g sugar
125 g butter
250 g flour
a little salt

Prepare a dough and bake in baking mould (28 cm diameter) for 15 minutes at 180°C upper-lower heat.

Beat 3 egg whites, add 100 g of sugar bit by bit
Mix in 50 g of ground almonds

Add about 500 g of gooseberries to the pre-baked cake, cover with the egg white-almond mix, bake for another 20-25 minutes at 180°C.

Baking 1&1: Chiffon cake

A little unconventional shape, but it is very delicious, a Chiffon cake.
It is very famous in Japan, China, and some places in the US, and there are variants including macha (green tea) Chiffon, etc.

First beat thoroughly:
6 egg yolks
50 g sugar
then add 70 g of oil (tasteless vegetable oil like refine rapeseed oil or sunflower oil)
90 g of milk (1.5 or 3.5% fat)
mix it by hand (whisk).
add 120 g of flour (self rising) or ordinary flower (add 1 flat tablespoon of baking powder and mix dry before adding) and mix with whisk (only as long as needed).

Separately beat:
6 egg whites
slowly add in about 5 portions: 60 g sugar

Add the egg whites to the flour mixture, first add 1/3, then mix slowly, then add the rest, mix just enough so that the dough is homogenous.

Fill to non-greased suitable baking mould.

Bake at 170°C for 35 min.

Let cool down for 3 hours upside-down.

Better to cover the bottom of the mould with non-stick paper.

Baking 1&1: black currant cake

This very delicious cake can be made easily.

For the dough:
300 g butter (soft)
280 g sugar – mix it thoroughly
add 1 egg
add some salt
add 1 pc. of vanillin sugar
550 g flour

2/3 is used for the pan, 1/3 for crumbs to put on top

about 900 g of black currants

For the cover:
40 g of butter
80 g sugar — beat butter and sugar throughly
500 g quark (low-fat)
3 eggs

Bake at 170°C upper/lower heat for 50 minutes.

Wheat Corn Bread – an easy recipe

Breads are mostly made from wheat and rye flour. This is at least a common misconception of the westerner, living in the Northern hemisphere. Almost all kinds of grain can be used to prepare bread, albeit, bread of different shape, depending on structure of the flour, and the rising agent used.

Here, a simple recipe that uses a combination of wheat and corn flour, with yeast as the rising agent.

corn flour

In a big bowl, mix:

1000 g of unbleached wheat flour
600 g of corn flour (masa type, nixtamalized)
30 g of salt (measure rather accurately)
1 bag of active dry yeast

To the mixed powders:
80 g sunflower oil, or pumpkin seed oil
1450 g of water

Corn flour absorbs a fair bit of water, you might need to add up to ~150 g more, depending on the type.

Mix properly, best done using hands rather than a big machine.

Let rise for about 1.5 hours, until you see a considerably increased size.

Portion into about 16 to 20 parts, twist them a bit and put on non-stick paper, on a baking tray.

ready for oven

Bake at about 400-450 F, 200-230 C, for about 22-25 minutes. Oven needs to be properly pre-heated. If at all possible, add 1-2 cups of water on a lower tray, to generate steam during the first part of the baking time.

fresh bread

Mmmmhhh! Very delicious!

One variation – mix 1/2 package of yeast, 500 g of the wheat flour, and 500 g of water – the day before the baking, and let sit overnight, at moderately warm temperature (about 70 F, 20 C). For baking, just add the remaining quantities of the ingredients as per the list above. This will give more coarse pores, and adds a particular refined taste.