Piken Square Dragon Hunters
Food and Drinks => Sweet => Topic started by: gemgenie on April 10, 2016, 03:25:19 PM
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Ok Shiroki has been asking for this for a while so here it is.
For anyone who is into baking big celebration cakes and need something sturdy to handle tier cake weight or sculplting the below recipe works really well.
http://www.alansilverwood.co.uk/id89.html
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Thank you and one more in return
Ginger bread loaf (one varation on it that can make it a little more moist, is when filling the tin only fill it half way. Then spread some chopped apple (quite small pices) down the center in a thin layer, then pour in the rest of the mixture. (extra apple on top is an option as well))
(http://img.photobucket.com/albums/v210/Tvachi/Cake/5c83a55d-5942-41d2-802c-038a212e4c28.jpg) (http://smg.photobucket.com/user/Tvachi/media/Cake/5c83a55d-5942-41d2-802c-038a212e4c28.jpg.html)
(http://img.photobucket.com/albums/v210/Tvachi/Cake/IMAG1101.jpg) (http://smg.photobucket.com/user/Tvachi/media/Cake/IMAG1101.jpg.html)
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Oeh.. I'm joining in here with a no bake cake..
Aardbeienkwarktaart (no bake dutch strawberry cheesecake)
1 sheet of baking paper
1 packet of cookies (I prefer Bastogne cookies from LU)
500 grams of strawberries (or fruit of your choosing)
500 grams of kwark/quark (cottage cheese sort of)
200 grams white casterd sugar
1 dl strawberry juice
50 grams of butter
10 gelatine sheets
250 ml of cream (still needs to be whipped)
Melt the butter. Crumble the cookies and mix those with the melted butter. Put the baking paper in your cake tin (I use a springform) and put the mixture on the bottom as a base.
Put the gelatine sheets in cold water for about 5 minutes. Wash the strawberries and remove the crowns. Chop 3/4 of the strawberries up, the rest are for decorating. Heat the strawberry juice, when its heated take it of the heat source and mix the gelatine sheets with it.
Take a bowl and use it to mix the cottage cheese, the sugar and the strawberry gelatine mixture. After it whip the cream and add it to to bowl together with the chopped strawberries. Put this mixture on top of your cookie base and let it sit in the fridge for 3 hours at least.
You can decorate with the remaining strawberries and anything else you like.
(the picture I added is without the strawberry juice, but you get the idea)
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Technically this is probably bread, but it's half sugar and delicious. We've made it multiple times, it's good.
http://joythebaker.com/2011/03/cinnamon-sugar-pull-apart-bread/
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Been bakeing a bit, I sort of ran out of time but it here it is.
(http://img.photobucket.com/albums/v210/Tvachi/Cake/IMAG1716.jpg) (http://smg.photobucket.com/user/Tvachi/media/Cake/IMAG1716.jpg.html)
(http://img.photobucket.com/albums/v210/Tvachi/Cake/IMAG1711.jpg) (http://smg.photobucket.com/user/Tvachi/media/Cake/IMAG1711.jpg.html)
(http://img.photobucket.com/albums/v210/Tvachi/Cake/IMAG1717.jpg) (http://smg.photobucket.com/user/Tvachi/media/Cake/IMAG1717.jpg.html)
(http://img.photobucket.com/albums/v210/Tvachi/Cake/IMAG1713.jpg) (http://smg.photobucket.com/user/Tvachi/media/Cake/IMAG1713.jpg.html)
The boat was used useing the cake racipy posted by Gem with half the flour replaced with corn flour and the egg whites mixed seprate from the yoke and butter.
(in construction)
(http://img.photobucket.com/albums/v210/Tvachi/Cake/IMAG1695.jpg) (http://smg.photobucket.com/user/Tvachi/media/Cake/IMAG1695.jpg.html)
and some of the otehr cake I made as well no finished picture but here is it with the basic recipy.
(http://img.photobucket.com/albums/v210/Tvachi/Cake/IMAG1699.jpg) (http://smg.photobucket.com/user/Tvachi/media/Cake/IMAG1699.jpg.html)
(http://img.photobucket.com/albums/v210/Tvachi/Cake/IMAG1708.jpg) (http://smg.photobucket.com/user/Tvachi/media/Cake/IMAG1708.jpg.html)
Recipy for the 2nd sponge
(http://img.photobucket.com/albums/v210/Tvachi/Cake/IMAG1206.jpg) (http://smg.photobucket.com/user/Tvachi/media/Cake/IMAG1206.jpg.html)
(http://img.photobucket.com/albums/v210/Tvachi/Cake/IMAG1210.jpg) (http://smg.photobucket.com/user/Tvachi/media/Cake/IMAG1210.jpg.html)
(http://img.photobucket.com/albums/v210/Tvachi/Cake/IMAG1211.jpg) (http://smg.photobucket.com/user/Tvachi/media/Cake/IMAG1211.jpg.html)
Bakeing time may be longer than listed, it produces a very light sponge.
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More cake =) shark head cake
(http://img.photobucket.com/albums/v210/Tvachi/Cake/IMAG1936.jpg)
(http://img.photobucket.com/albums/v210/Tvachi/Cake/IMAG1945.jpg)
(http://img.photobucket.com/albums/v210/Tvachi/Cake/IMAG1955.jpg)
(http://img.photobucket.com/albums/v210/Tvachi/Cake/IMAG1942.jpg)
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(http://i0.kym-cdn.com/photos/images/facebook/000/129/749/drooling-homer-simpson.jpg)
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Just thought I'd put this one out there as it's a cake that celiac people can enjoy as it's made with potato starch.
That's not to say you can't enjoy it without being gluten-intolerant too ;)
Lemon Feather Cake
Ingredients
1 lemon, zest & juice
6 large eggs (separated)
275g / 10oz caster sugar
150g / 5 1/2oz potato flour
Filling
284ml (1/2 pint) carton of double or whipping cream
225ml (8 fl.oz) lemon curd or 100ml (3.5 fl.oz) of lemon liqueur (limoncello)
(fl. oz = fluid ounces, UK imperial measure)
+ icing sugar for dusting
Method
Preheat oven to Gas Mark 4 / 180C (or 160C for fan oven) (360F / 320F in old money)
Butter either a 25cm (10") moule à manqué or 23cm (9") springform tin; line the base with buttered greaseproof paper and dust all with caster sugar then potato flour.
Whisk the egg yolks with the sugar and lemon juice and zest, in an electric mixer for 3-5 mins, until stiff and mousse-like. Fold in the potato flour until smooth.
Whisk the egg whites in a clean bowl until stiff and fold into the other mixture, then turn the base mix into the tin.
Bake
a) for moule à manqué tin : 35mins, until just firm, loosen edges, then turn out onto rack after 5 mins. (the cake will sink slightly).
b) for spring-form tin : 20 mins at 180C/160C[fan],(Gas4) for 20 mins, then reduce heat to 170C/150C[fan], (Gas3) for another 20-25 mins. remove tin and allow to cool
When cold, split the cake into two
Filling the Cake
a) fold the lemon curd into lightly-whipped cream or
b) whip the cream, add the limoncello liqueur and then whip until stiff.
Apply to base, assemble and liberally dust top with icing sugar (or get creative).
Enjoy
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Hey Nova here's the recipe you asked for in Discord:
Time to prepare : 15 minutes
Time to bake : 30 minutes (10 mins for pastry 20 for everything)
Ingrédient:
- 1 shortcrust pastry (either already made or make it yourself it's not that hard)
- 80 g dark chocolate
- 2 tablespoon of milk
- 3 eggs
- 6 tablespoon of crème fraîche
- 70 g of sugar
- 2/3 pears you have peeled and deseeded and cut in 4.
Recipe :
Preheat oven à 180°C.
Put the pastry on the mold and use something to blind bake it like this for 10 minutes: http://www.lakeland.co.uk/12667/Ceramic-Baking-Beans-For-Blind-Baking-Pastry---700g?gclid=Cj0KEQjwqfvABRC6gJ3T_4mwspoBEiQAyoQPkeKXl5FQBbTTYXr0pXDX4MPEukxD0X-LcPLqw89-VuEaAn9z8P8HAQ&src=gfeed&s_kwcid=AL!49!3!107239088309!!!g!42886909704!&ef_id=V5hdIgAAAfzSpgH7:20161106091955:s (http://www.lakeland.co.uk/12667/Ceramic-Baking-Beans-For-Blind-Baking-Pastry---700g?gclid=Cj0KEQjwqfvABRC6gJ3T_4mwspoBEiQAyoQPkeKXl5FQBbTTYXr0pXDX4MPEukxD0X-LcPLqw89-VuEaAn9z8P8HAQ&src=gfeed&s_kwcid=AL!49!3!107239088309!!!g!42886909704!&ef_id=V5hdIgAAAfzSpgH7:20161106091955:s)
Melt the chocolate with the milk in a pan or in the microwave.
Add 3 big tablesppon of crème fraîche, mix it and pour on the baked pastry
Place the pears on top all around the pie.
Mix the eggs, the sugar and 3 tablespoon of de crème fraîche and pour this on top of the pears.
Bake for 20 minutes in the oven..
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Ooooh Thanks so much Tweets!
Also here the recipe for Dutch Applepie
For a cake tin of 20cm diameter
Dough:
160 g flower
100 g butter
60 g brown caster sugar
1 1/2 g salt
1/2 egg
1 eggyolk
(optional raisins)
Filling:
600 g apples
40 g brown caster suger
5 (ish) tablespoons of cinnamon
Mix the dough ingredients by hand except for the eggyolk. Continue until it is a nice ball of dough. Butter the cake tin. Use about 2/3 of the dough for the bottom and the sides of the cake tin.
Chop up the apples and add the sugar and cinnamon. Throw this all in the tin.
Roll out the remaining dough and cut it into ribbons. Make a grid with the ribbons on top of the pie. Brush the grid with eggyolk.
Put in the oven at 170C for 45 minutes.
You can add whipped cream or vanille icecream when serving.
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Ooooh Thanks so much Tweets!
Also here the recipe for Dutch Applepie
For a cake tin of 20cm diameter
Dough:
160 g flower
100 g butter
60 g brown caster sugar
1 1/2 g salt
1/2 egg
1 eggyolk
(optional raisins)
Filling:
600 g apples
40 g brown caster suger
5 (ish) tablespoons of cinnamon
Mix the dough ingredients by hand except for the eggyolk. Continue until it is a nice ball of dough. Butter the cake tin. Use about 2/3 of the dough for the bottom and the sides of the cake tin.
Chop up the apples and add the sugar and cinnamon. Throw this all in the tin.
Roll out the remaining dough and cut it into ribbons. Make a grid with the ribbons on top of the pie. Brush the grid with eggyolk.
Put in the oven at 170C for 45 minutes.
You can add whipped cream or vanille icecream when serving.
i used regular brown sugar as well as 1 tablespoon of cinnamon. It turned out delicious! Thank you for the recipe!
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Looks yummy!
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I made cake and revived this thread at the same time. 8)
Was supposed to use pears but didn't have any and was told I couldn't use tinned. So my mother raided my neighbours garden and found some apples to use instead.
link to recipe here https://imgur.com/g5gzzf1
(https://i.imgur.com/qsi8NTS.jpg)
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Oooh looks lovely!
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All of it looks tasty.
As you might of seen on discord, after a long break I'm finaly back to bakeing, and satying off with good old Macarons of two types.
https://imgur.com/a/PtpW8Ue
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Some traditional Dutch New Years Eve cookies:
WILL NEED THIN WAFFLE IRON
Kniepertjes/nieuwjaarsrolletjes:
500g flower
500g sugar
250g butter
3 eggs
about 1 cup of water (add till it's sticky but not runny)
Mix the batter together and put about a tablespoon in the iron, close and bake till it starts browning. Roll them while still hot, with the handle of a wooden spoon on a cutting board. If they've cooled too much they are hardened and won't roll anymore. You can also leave them flat.
If you have rolled them you can now fill them with whipped cream (I advise tube or spray can for easy fill).