For the first time I had last weekend trying to bake a cake design and above you see the result. This baby stuck around 25,000 cal. And want to practice for all who also bake times a motif cakes available here is the recipe:
Butterchremekuchen
cake
300 g butter
400 g sugar
2 packs vanilla sugar
1 lemon, juice thereof
6 eggs separated
1.000 g flour 6 teaspoons baking powder
240 ml milk 400 g dark chocolate
butter . Melt Mix with sugar, vanilla sugar, lemon juice and egg yolks. Flour mixed with baking powder, alternately with milk, stir until a smooth dough. Fold in chocolate chips and Crumbled
last stiffly beaten egg whites. Dough into greased springform pan and ausgemehlte fill. Bake in preheated oven at 160 ° C for 60-70 minutes baking.
cooled cake with sugar or chocolate glaze decorating.
butter cream outside
160 g palm oil (Palmin), soft
50 ml milk, lukewarm
1.5 tablespoons cream powder (whipped cream powder, cream substitute in baking ingredients)
450g icing sugar, sifted
First of all Ingredients - except the powdered sugar - about 2 minutes in a food processor mix. Then add the powdered sugar gradually and beat vigorously.
longer the cream is opened, the more creamy it is - for me the machine is always running about 5 minutes.
cake outside very thin
crème inside reap
custard powder, vanilla, according to package instructions prepared, cooled to 550 g finished pudding
250 g butter, room warm
100 g nougat room warm
vanilla bean (s), the marrow scraped out, 50 g sugar to taste
1 shot Rum
the butter with the sugar and vanilla in a food processor white until frothy. The cold pudding and to add further penetrate thoroughly. And butter pudding should have the same temperature. Done!
This recipe is enough for about a cake and is especially well suited for the filling. If you need to special decoration purposes, a stable butter cream, just the amount of butter 500 g sugar g and increase to 70.
to taste one can change the butter cream also, for example, ground chocolate, nougat, Advocaat, Baileys, rum, etc.
fondant
1 tablespoon gelatin,
5 tablespoons water, cold (with percentage of flavoring liquids such as Cointreau)
10 EL glucose (dextrose mixed with water in the ratio 1:1) and
1 tablespoon of glycerin (from Pharmacy)
2 tablespoons palm oil or similar
160 tablespoons powdered sugar, sifted
2 drops of food coloring
Ground gelatin with some of the water 5 minutes to swell. Then heat gently (this also works in a microwave for a few seconds only). Add glucose and glycerin, add fat and slightly warm on the stove until all is melted. Remove from heat. Place in a bowl, combine the powdered sugar and make a little hollow. There, pour in the liquid mixture and work it with a greased wooden spoon
. Now, as needed, the remaining Add water and dye. Caution, only add a little more, the mass is slightly damp and then you have to give relatively more powdered sugar until it is workable again.
knead with floured (in the case with powdered sugar dusted hands) the mass in a matt, solid mass. The surface should be smooth as a similar stone. If it sticks, add more powdered sugar. If it is too dry, knead with greased hands. A kneaded fondant ball should be firm and smooth. If they are lying down, they should differ slightly, but still keep their shape. If they are bent, although it should break, not break. You should, if they are not processed immediately, wrap it in plastic wrap. They would dry out quickly.
all great tips and tricks to design cakes gives up www.chefkoch.at . They have a whole board dedicated to including this issue.
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