Hazelnut-Caramel-Cake

Perfect bakery for a tea time in autumn or winter.

Recipe for a cake pan (25-30 cm length)

Ingredients
200 g margarine
200 g sugar
some water
1 dl cream
3 egg yolks
200 g ground hazelnuts
1 dl milk
3 egg whites
1 pinch salt
300 g flour
1 teaspoon baking powder

1. Caramelize 100 g sugar with water and deglaze it with cream.
2. Preheat the oven to 180 degrees.
3. Stir margarine, remaining sugar and egg yolks until light and creamy.
4. Roast ground hazelnuts.
5. Add caramel, hazelnuts and milk and mix it.
6. Whisk egg whits with salt stiff.
7. Fold it in by turns with mixed flour and baking powder.
8. Fill the dough in a baking pan lined with baking paper.
9. Bake it for 50-60 minutes.

Icing
50 g sugar
some water
0,5 dl cream
some hazelnuts

1. Caramelize sugar with water and deglaze it with cream.
2. Pour the caramel over the cake and place some hazelnuts on top of it.

Quince-Bread

A delicious alternative to the common quince jelly. My mother wasn't that convinced at the beginning but after she tasted the result she was excited about the flavor.

Recipe (for 2 breads)
Dough
500 g flour
1/2 teaspoon salt
1/4 teaspoon baking powder
220 g butter
1 dl water
1 egg
1 lemon (only zest)
1 tablespoon honey

1. Mix flour, salt, lemon zest and baking powder in a bowl.
2. Form a recess and mix melted butter, water and the egg.
3. Add this liquid and honey to the flour-mixture and knead it until you get a smooth dough.
4. Cool it for at least 1 hour.

Filling

800 g quince

70 g sugar

30 g honey

100 g dried figs

100g dried dates

50 g walnuts

1 packet vanilla custard powder

1 egg

some coarse sugar

1. Wash the quinces and cut them into small pieces.
2. In a pan, cover them with water and cook it for half an hour.
3. In this time cut figs and dates into small pieces and hack the roasted walnuts.
4. Measure 2,5 dl of the quince cooking juice and boil it up with the vanilla custard powder.
5. Purée the quinces, add the pudding, figs, dates, honey, sugar and walnuts, mix it and let it cool.
6. Preheat the oven to 180°C.
7. Halve the dough and roll the pieces out to 3 mm.
8. Put each time half of the filling on the dough and spread the edges with the whisked egg.
9. Roll it up and put it on a baking sheet covered with baking paper.
10. Spread it again with the whisk egg and sprinkle the breads with coarse sugar.
11. Bake them for 60-70 minutes (maybe you have to lower the heat).

Apple-Marzipan-Cinnamon-Sheet-Cake

Delicious cake with self-made marzipan - so easy to do.

Recipe for 1 baking sheet (ca. 30x40 cm)

100 g sugar powder

100 g almonds (without husk)

1 drip bitter almond aroma

2 tablespoons of water

225 g butter

150 g sugar

1 packet vanilla sugar

1 pinch salt

6 eggs

375 g flour

1 packet baking powder
1 teaspoon cinnamon

3 tablespoons milk

1 kg apples

some cinnamon sugar

1. Grind the almonds until they are nearly like flour.
2. Add sugar powder, water and bitter almond aroma and mix it until it's a smooth dough.
3. Peel the apples, remove the core and cut them in slices.
4. Preheat the oven to 175 degrees.
5. Stir butter, sugar and vanilla sugar until light. Stir in marzipan.
6. Add one egg after the other and mix.
7. Mix flour, cinnamon and baking powder, add it together with milk and stir in.
8. Oil and flour the baking sheet.
9. Fill in the dough and smooth it out.
10. Spread the apple slices and press them carefully in.
11. Besprinkle it with cinnamon sugar and bake the sheet cake for 30-35 minutes.
12. Let it cool.

Spinach-Parsley-Canneloni

Meal prepared with everything I could find in my kitchen and came out soo yummy!

Recipe for 2 helpings
Ingredients
8 canneloni
2-3 lumps of spinach
1 clove of garlic
1 small ognion
30 g + some butter
30 g flour
3,5 dl milk
1 bunch of parsley
200 g sour cream
75 g ground cheese (exp.: sbrinz)
some salt, pepper, paprika, nutmeg
salt water

1. melt some butter in a pan and sweat hacked ognion and garlic
2. add spinach, steam it and flavor with salt and pepper
3. melt 30 g butter in a pan, add flour and milk and boil until it's viscous, flavor with salt, pepper, paprika and nutmeg (sauce hollondaise)
4. preheat the oven to 200 degrees
5. boil up salt water and boil canneloni for 2 minutes
6. mix half of the sauce hollondaise, spinach, ground cheese, sour cream and hacked parsley, flavor it depending on your taste
7. grease a casserole and fill the canneloni with the filling
8. put them in the casserole and pour the remaining sauce hollondaise over them
9. bake it for 20 minutes

Bagels

After a long time I finally tried out this delicious American bakery product. Quite easy to prepare and sooo delicious to eat.

Recipe for 12 bagels
Ingredients
250 g white flour
250 g whole grain flour
1 teaspoon salt
1 tablespoon sugar
1/4 lump of yeast (11 g)
60 g butter
2,5 dl lukewarm milk
1 egg white

salt water
1 egg yolk
2 tablespoons sesame
1 teaspoon coarse salt

1. mix flour, salt, sugar and crumbled yeast in a bowl
2. warm up milk together with butter in pan until it's lukewarm
3. add it together with the egg white
4. knead it until it's a soft dough
5. let it rise until double volume
6. divide the dough in 12 pieces
7. with a wooden spoon or your fingers form bagels with a hole of 3 cm diameter
8. let them rise on baking sheets again for 20-30 minutes
9. preheat the oven to 220 degrees
10. boil up salt water and bathe every bagel in the boiling water for 15 seconds
11. dilute the egg yolk with some milk and spread the bagels
12. sprinkle them with course salt and sesame
13. bake them for 20 minutes
14. fill the bagels with what ever you want (exp: cream cheese, salade, tomatos, cheese, salmon)

Vegetable-Quiche

Very light and healthy meal. Through the herbs and vegetables it tasts like a garden on your plate.

Recipe for plate (30 cm diameter) 4-6 helpings
dough
300 g flour
1 teaspoon salt
112 g butter
1.5 dl cold water

1. Mix the butter, the flour and the salt in a bowl and comminute it between your hands
2. add the water and assemble it to a dough
3. cool it for at least half an hour

filling

1 small onion
2 garlic cloves
1 celery
2-3 carrots
1 savoy
100 g sugar peas
8-10 cherry tomatos
100 g corn
1/2 teaspoon salt
1 teaspoon hot curry powder
1 bunch of parsley

1. melt some butter in a pan
2. add the hacked onion and garlic
3. add all the cut up small vegetables but the corn and the tomatos and the salt and the curry powder
4. steam in for ca. 10 minutes
5. preheat the oven to 200 degrees
6. add the corn and the parsley

egg wash

3 eggs

1 dl cream

1 dl milk

1/2 teaspoon salt

1 tablespoon curry powder

1 teaspoon paprika

150 g cheese 

1. whisk all the ingredients but the cheese
2. roll the dough out and put it in the plate (laid-out with baking paper)
3. cut it in with a fork
4. grate the cheese and put it on the dough
5. fill in the vegetable-filling and put the cherry tomatos on it
6. pour the egg wash over it and bake it for 40-45 minutes (if it gets to dark cover it with aluminium foil)

Chocolate-Caramel-Hazelnut-Cake

Chocolate together with roasting flavour and caramel.

Recipe for a 22 cm cake pan

cake batter

4 eggs

1 pinch salt

35 g honey

30 g cane sugar

25 g crystal sugar

80 butter

80 g dark chocolate

70 g ground hazelnuts

50 g hazelnuts

30 g flour

3/4 teaspoon baking powder

1. roast the hazelnuts (also the ground ones)
2. hack the intact nuts
3. preheat the oven to 180 degrees
4. seperate the egg white from the yolk and stir the egg white with the salt
5. mix the egg yolk with butter, honey, cane sugar and crystal sugar until it's light
6. melt the chocolate and add it to the yolk mixture
7. fold it in together with the hazelnuts, the stirred egg white and the sieved flour and baking powder
8. fill it in the oiled and floured cake pan and bake it for 40 minutes

caramel topping

70 ml cream

100 g sugar

35 g hazelnuts

30 g ground hazelnuts

1. roast the nuts and hack the intact ones
2. boil the half of the cream with the sugar up
3. carmelize it and add the remaining cream
4. boil it again for some minutes
5. add the hazelnuts and spread it on the cooled cake

Whole Grain Bread

Perfect for whole grain lovers, because they contain nuts and grains and have a fantastic outer crust.

Recipe for 3 breads
Ingredients
400 g whole grain flour
50 g "farmer flour"
100 g oatmeal
20 g salt
1 handful linseeds
1 handful walnuts
20 g yeast
6 dl water
2 dl milk

1. in a bowl: mix flour, oatmeal, walnuts, linseeds and salt
2. dissolve the yeast in lukewarm water and milk
3. mix everything
4. knead the dough for 20 minutes in kneading machine
5. raise it to double the volume
6. form 3 breads and score them
7. preheat the oven to 250 degrees (raise the breads in this time)
8. bake the breads for 10 minutes
9. gear the oven down to 200 degrees
10. bake the breads again 25 minutes
11. cool them on a cooling rack

Sesame buns

Yummy, these buns are soft and through the sesame there is also a crunsh.

Recipe for 6 quite big buns (each 2-3 helpings)
Ingredients
750 g half white flour
250 g "farmer flour"
20 g salt
20 g yeast
5 dl water
2 dl milk

5 tablespoons sesame

1. in a bowl: mix flour and salt
2. dissolve the yeast in lukewarm water and milk
3. knead the dough for 15-20 minutes in a kneading machine 
4. raise it to double the volume
5. form 6 small breads, role them on the topside in the sesame and score them
6. preheat the oven to 210 degrees (raise the buns in this time)
7. bake the buns for 25 minutes
8. cool them down on a cooling rack

New York Cheesecake with Raspberry-Swirl

A lovely cheesecake recipe with curd (makes it a bit lighter) and a fruity touch through the raspberry-swirl.

Recipe for a 19 cm diameter springform pan
cheesecake crust
125 g butter cookies
2 teaspoons sugar
40 g butter

1. preheat the oven to 170 degrees
2. hack the cookies with a rolling pin
3. melt the butter
4. mix all the ingredients and press it in the springform pan
5. bake it for 10 minutes

cheesecake creme mix

1 egg

1 egg yolk

70 g sugar

1 tablespoon vanilla sugar

300 g cream cheese

125 g curd

100 g raspberries

1. beat the egg and the egg yolk with vanilla sugar and sugar until it's fluffy and light
2. stir the curd and the cream cheese in
3. mash the raspberries and strain it through a sieve
4. fill in the creme mix onto the crust
5. poor the raspberry puree over it (with a teaspoon) and swirl
6. bake it for ca. 50 minutes

Courgette Strudel

My first savoury baking product for the dreamworldbaking blog. Through the cheese, the courgette and the strudel dough suitable as a whole meal.

Recipe for 4-6 helpings
Strudel Dough
250 g flour
1/2 teaspoon salt
2 tablespoons oil
1,5 dl lukewarm water

1. Put all the ingredients into a bowl and mix them.
2. Knead and batter the dough for about 10 minutes until it's soft and fine-pored.
3. Baste it with oil and wrap it into transparant film.
4. Let it rest for half an hour at room temperature.

Filling

2-3 courgettes

50 g grated hard cheese

1 onion

70 g ground almonds

1 bunch of parsley

1 bunch of basil

salt, pepper

1. Cut the onion into small dices and steam it.
2. Cut the courgettes and the herbs into small pieces and put all ingredients into a bowl.
3. Flavour it.
4. Preheat the oven to 200 degrees. 
5. Roll the dough on a floured kitchen towel until it's sheer enough to read newspaper through it.
6. Put the filling on one side in a line on it, fold the two sides over it and furl it.
7. Baste it with some melted butter and bake it for about 35 minutes.
   

Report about "One week in a bakery-confectionery"

In Switzerland the summer break endures five weeks. This summer I badly wanted to do a summer job, if possible in a bakery or confectionery. Therefore I started requesting the bakeries and confectioneries in my sur rounding several weeks before the break. But this time the luck wasn't with me, I only got refusals. I had already given up when my grandmother suggested me to request a bakery called "Knaus" near her residence. So in the same evening I wrote an e-mail and only one day later a reply was in my incoming mail. I should call them the next day, so I did and the date was arranged.
On the first day everything was new and I had to ask questions all the time, but the positive point was that I could instantly assist. I was allowed to do many things from preparing cookies to composing fancy cakes. The week I had chosen was a bit unusual, because on this Friday one celebrated the national day and every bakery product had to be aligned to this. In this case I cut out 200-300 swiss crosses out of marchpane.
In the bakery there wasn't as much to help as in the confectionery, because it needs much experience to shape breads and to deal with giant amount of dough.
In the end I got many tips how to do steps faster and exacter and I got to know new pastries and ingredients and components to refine the taste and end result of a baking product.
Therefore, if you have the possibility to collect this kind of experience, you shouldn't doubt any second and try it out. There isn't anything more valuable than directly from a profi obtained tips.

Raspberry-Curd-Sheet-Cake

An perfect alternative to a boring sheet cake, almost as simple to prepare and many times more delicious.

Recipe (for a baking plate of 20x30 cm and a rim about 3-4 cm)
Shortcrust
500 g flour
250 g margarine
1/2 teaspoon salt
2 eggs
150 g sugar

1. Put all ingredients into a bowl (margarine in small pieces) and bray them with your hands until there are crumbs. 
2. Put them together to a dough and put it into the fridge.

Raspberry-Curd-Filling

100 g margarine
1 packet custard powder
1 packet vanilla sugar
250 g sugar
2 eggs
1/2 teaspoon salt
1,25 kg curd
200 g cream
70-80 raspberries
1 pinch cinnamon
75 g ground hazelnuts

1. Melt the margarine.
2. Whisk custard powder, vanilla sugar, sugar, salt and eggs up.
3. Stir melted margarine, curd and cream in.
4. Preheat the oven to 160 degrees.
5. Grease the baking plate.
6. Line it with the shortcrust (3-5 mm thick) and put the remaining shortcrust aside.
7. Groove it with a fork.
8. Fill in the curd mixture and spread the raspberries on it.
9. Add cinnamon and ground hazelnuts to the remaining shortcrust and form crumbs.
10. Spread them over the cake and bake it for ca. 70 minutes (shouldn't be liquid anymore)
11. Let it cool and after that: "Enjoy your meal!"
    

Plum-Cupcakes with Vanilla-Lemon-Topping

After a long time I finally found some time to bake. I created a fruity, sweet pastry for my family.

Recipe for 12 cupcakes
Plum-Muffins
100 g cane sugar
80 g common sugar
125 g soft margarine
2 eggs
1 pinch salt
1 vanilla bean
2 dl milk
100 g flour
1 tablespoon baking powder
75 g oatmeal
75 g ground hazelnuts
15-20 plums

1. Mix margarine, sugar und eggs until it's pale and fluffy.
2. Stir in salt, scraped out vanilla seed and milk.
3. Roast the hazelnuts golden brown.
4. Preheat the oven to 180 degrees.
5. Sieve the flour into a bowl; add baking powder, hazelnuts and oatmeal and mix it in the egg mixture.
6. Core the plums, cut them into small pieces and fold these pieces in.
7. Put paper liners in the baking form and fill in the dough (with some distance to the edge).
8. Bake the muffins for ca. 25 minutes.
9. Pull the out and let them cool on a grid.

Vanilla-Lemon-Topping

200 g double cream cheese

80 g margarine

120 g powdered sugar

1 vanilla bean

1 lemon

as disered food colouring

1. Mix all the ingredients with the scraped out vanilla seed and the zest of the lemon.

Decoration

75 g hazelnuts

150 g sugar

some water

ca. 10 plums

1. Melt sugar with water in pan.
2. Add hazelnuts and caramelise it.
3. Streak it onto baking paper and let it cool.
4. Pour it into a freezer bag and crush it with a rolling pin until there are crumbs.
5. Part the plums into thin slices.
6. Spray the topping with an icing bag onto muffins (spiral from the edge to the centre).
7. Spread some crumbs of the caramelised hazelnuts (brittle) onto the muffins and complete them with the plum slices.
   
   

Strawberry-Charlotte

A summerlike light cake, which can be prepared with many different kind of fruits.

Recipe for a bowl with a diameter of 24 cm and about two litres content
Shortcrust
150 g flour
50 g soft margarine
1 small egg
60 g sugar
1 pinch salt

1. Sieve the flour into a bowl and add all the other ingredients (margarine in small slices).
2. Comminute it with your hands and form crumbs.
3. Bring it together to a dough speedily and put it into the fridge.

Biscuit for the roulade
5 eggs
100 g sugar
1 pinch salt
100 g flour
75 g corn starch

1. Preheat the oven to 220 degrees.
2. Separate the eggs and beat the egg white with the salt until stiff.
3. In an other bowl, whisk the egg yolk with the sugar up.
4. Sieve the flour and the corn starch into this bowl and fold it together with the egg white carefully in.
5. Bake it 8-10 minutes in a with baking paper lined baking plate.
6. Turn it instantly upside down onto a with sugar strewed kitchen towel and subtract the baking paper.
7. Put the baking plate over it and let it cool.
8. In this time, line the springform pan (diameter: 24 cm) with baking paper, smush the shortcrust in the form and bake it for 10 minutes at 200 degrees.
9. Let it cool some minutes in the form and then pull the shortcrust out onto a grid for the entire cooling.

Strawberry-Mousse-Filling
500 g curd
200 g yoghurt
200 ml whipping cream
1 vanilla bean
100 g powdered sugar
8 leaves gelatine
ca. 1/2 kg strawberries

1/2 jar of strawberry jam

1. Mix curd, yoghurt and sieved powdered sugar.
2. Add the scraped out vanilla seed.
3. puree ca. 10 strawberries and intermix it.
4. Soak the gelatine leaves in some cold water.
5. Cut the remaining strawberries into small pieces and fold them in.
6. Melt the gelatine in a pan on one of the lowest level.
7. Add two tablespoons of the curd mixture and mix it
8. Add this mixture to the curd mixture.
9. Whisk the wisking cream until stiff.
10. Spread the roulad biscuit with jam and roll it up.
11. Cut the roll into 1 cm thick slices and line the bowl first with wrapping film and then with these slices.
12. Spread the inside again with some jam.
13. Fill in the filling and cap the bowl with the shortcrust (press it a little bit on).
14. Put it for 4 hours into the fridge, pull the charlotte out and enjoy it!

Marble-Chocolate-Strawberry-Cake

Inspired of the fresh strawberries from the field I created this pastry consisting of a biscuit, fruits and butter cream for the birthday of my younger sister.

Recipe (for a springform pan with a diameter of 26 cm)
Biscuit
320 g flour
1 bag baking powder
1/2 teaspoon salt
300 g sugar
1 1/2 bag vanilla sugar
1 vanilla bean
125 g soft margarine
3 eggs
3.6 dl milk
40 g chocolate powder

1. Preheat the oven to 180 degrees.
2. Grease the bottom of the springform pan. (Without the border, in this way the cake will rise better.)
3. Sieve the flour into a bowl, add baking powder, salt, sugar, vanilla sugar, scraped out vanilla seed and margarine and mix it on a low level until there are crumbs.
4. Whisk the eggs and the milk and add this mixture to the other ingredients.
5. Pour half of the dough in the springform pan.
6. Sieve the chocolate powder to the rest, mix it and fill it in too.
7. Whisk it a bit with a fork.
8. Bake the biscuit in the oven for 30 minutes. After that take a chopstick and sting into the cake, if something still sticks on it you have to keep on baking on a lower temperature, otherwise the cake is ready ("Chopstick-prove").
9. Leave it some minutes in the form and then pull the biscuit out of the springform and let it cool on a grid.

Frosting
250 g soft butter
500 g powdered sugar
250 g double cream cheese
80 g chocolate coating (60% cocoa content)

1. Pitch the butter with the sieved powdered suger.
2. Melt the chocolate and let it cool a little while.
3. Sting in first the double cream cheese and after that the chocolate.

Buildup
about 20 strawberries

1. Take a big, jagged knife and part the biscuit in two slices.
2. Put the first bottom onto a plate and add a coat of 2-4 mm out of frosting.
3. Prepare some strawberry slices plate the cake with them.
4. Add a coat of frosting (again 2-4 mm) onto the second part of the biscuit and put this slice (frosting side downwards) onto the cake.
5. Apply the crumb coat, a thin coat out of frosting (should seal the crumbs).
6. Put the cake and the rest of the frosting for an hour into the fridge.
7. You can sputter or apply the remaining frosting like you want. (I sputtered some spots and elapsed these with a palette-knife.)
8. As a finish, cut the remaining strawberries in half and place them on top of the fancy cake.
9. Again cooling for two hours and then finally you can taste and enjoy it.