Farmer-Bread

A healthy wholemeal bread recipe with hazelnuts, walnuts and flaxseed.

Recipe for 4 breads
Ingredients
750 g halfly white flour
600 g whole grain flour
150 g flaxseed
42 g baker's yeast
2 tsp sugar
4 dl milk
6 dl water
100 g walnuts
75 g hazelnuts

1. Fill flour and flaxseed in a bowl, mix and form mould.
2. Add yeast, sugar and 1 dl water, sprinkle with some flour from the edge
3. allow to rest until the mash foams
4. toast nuts
5. stir in remaining water and milk and knead for ca. 15 minutes until there is a smooth dough
6. knead nuts in
7. raise dough under a wet kitchen towl and at a warm position to double its volume
8. shortly knead again, form your breads, sprinkle them with some flour
9. raise dough again to double the volume
10. during the same time preheat the oven to 230° C
11. bake your breads for 10 minutes
12. lower the temperature to 180° C and bake again for ca. 30 minutes
13. if they sound hollow by knocking at their bottom, they're done

Pineapple-Cake with 2 fillings and cased in fondant

A absolutely delicious recipe for a cozy sunday afternoon (not too less calories;))!

Recipe for springform pan (diameter of 20 cm)
Glycose sirup
125 g sugar
75 g water
1/4 tsp citric acid
1/4 tsp soda

1. boil up sugar, water and citric acid until they reach 108-110°C
2. take pan from the cooker and add soda
3. stir in and let cool

about to knead fondant with my hands

Fondant
4,5 g powdered gelatine
30 ml water
85 g glycose sirup
1 tsp glycerin
1/4 tsp citric acid
1/4 tsp salt
0,5 kg powdered sugar

1. soak gelatine in water and dissolve it carefully in the microwave
2. stir in every ingredient but powdered sugar
3. sift powdered sugar
4. knead together 2/3 of sugar and liquid mixture with dough hook
5. put remaining sugar on table and knead together with your hands
6. cool for several hours (optimally over night)

finished fondant

Biscuit

4 eggs

1 pinch salt

100 g sugar

80 g flour

60 g ground and roasted hazelnuts

25 g oatmeal

1/2 tsp cinnamon

1 tsp baking powder

2 carrots (ca. 200 g)

Biscuit is ready to get filled

1. preheat oven to 180°C
2. separate eggs
3. beat egg white with salt until stiff during gradually adding sugar
4. stir in egg yolk
5. peel and grate carrots
6. mix all remaining ingredients inclusive carrots
7. mix the two mixtures
8. cover the bottom of springform pan
9. fill in dough
10. bake for ca. 30 minutes

Chocolate-Whipped-Cream-Filling

100 g dark chocolate

300 g cream

1. boil up the cream
2. take from the cooker and stir in chopped chocolate
3. cool
4. beat until stiff

Caramel-Pineapple-Filling

60 g sugar
50 g honey
50 g butter
25 g cream
50 g roasted and chopped hazelnuts
50 g corn flakes (or more nuts/ or oatmeal)
1/2 fresh pineapple (peeled and sliced)

1. boil sugar, honey, butter and cream and after reaching boiling point cook for 2 minutes
2. add nuts, corn flakes and pinapple

Marzipan

100 g chopped and skinned almonds

100 g powdered sugar

2 drops bitter almond aroma

1-2 tbsp water

1. grind sugar and almonds until crumbly
2. add bitter almond aroma and water and knead

Composing

1. divide biscuit into three layers
2. put first one on a plate
3. coat with caramel-pineapple-filling
4. set second layer of biscuit
5. coat with more than 2/3 of chocolate-cream-filling
6. cover with third layer of biscuit
7. coat whole cake with remaining chocolate-filling
8. cool 1-2 hours
9. roll out marzipan, cut into appropriate pieces and cover cake with them
10. roll out fondant (3-4 mm thick) and clothe your cake
11. volontary: colorize remaining fondant and make some decoration
12. Enjoy your masterpiece, your result of many hours of work! :)