471009 2007-07 Prinzessin Lillifee Backset recipe ... - RBV Birkmann

Cakes
This is how to proceed with all cakes:
make the dough as instructed in the
following recipes, make sure to always
grease the mould with butter or margarine
before putting the dough into the
mould. Let the oven heat up to 180 °C
while you are making the dough. All cakes
require top and bottom heat for approximately
30 – 40 min. To see whether your
cake is ready pierce it with a wooden
skewer; if dough sticks to the skewer you
should leave it in the oven a bit longer;
if the skewer is clean, the cake is done.
Take it out of the oven (be careful: it’s
very hot!) and then wait another 15 min.
before tipping the cake over onto a plate
and lifting off the mould. Wait another
30 min. before decorating it.
Ring cake (Gugelhupf), You will need:
50 g (= yellow star) Melted butter, 50 g
(= ring) Icing sugar, 1 Egg, 50 g (= orange
star) Flour
Melt the butter in a small saucepan on
the cooker at low heat and pour the
amount into your measuring cup. Now
sift the icing sugar into a mixing bowl
using your fl our sifter. Add the lightly
beaten egg and the butter to the icing
sugar and mix everything with a hand
mixer to a smooth mass. Sift in the fl our
gradually until all of the ingredients form
an even dough.
Chocolate cake, You will need:
1 Egg, 50 g (= ring) Icing sugar, ½ bar
(50 g) White chocolate, 25 g (= blue star)
Ground hazelnuts, 25 g (= green star)
Flour, 1 large pinch Baking powder, 1 large
pinch Cinnamon, 1 pinch Salt
Whisk the egg in a bowl and sift in the
icing sugar, cut the chocolate into very
small pieces and add to the egg mixture.
Mix everything together and gradually
sift in the fl our and the baking powder.
Fold in the hazelnuts and fi nally add the
cinnamon and salt.
Cherry cake, You will need:
1 Egg, 25 g (= yellow star) Icing sugar,
50 g (= orange star) Flour, 1 tablespoon
vegetable oil 1 large pinch Baking powder,
1 pinch Salt, 12 Cherries without
their stones
Whisk the egg in a bowl and sift in the
icing sugar. Mix it with the oil. Gradually
sift in the fl our and the baking powder,
add the salt and mix the dough. As the
last step, carefully fold in the cherries
using the mixing spoon.
Icing the cakes, with icing sugar:
50 g (= ring) Icing sugar, 2 teaspoons
Vegetable oil, 2 teaspoons Water, 1 teaspoon
Cherry juice (or a few drops of
food colouring)
Sift the icing sugar into a cup using your
fl our sifter and mix the sugar with the
vegetable oil, water and cherry juice.
Only add just enough water to allow the
icing to be spread, don’t let it become
liquid. Now you can coat your cake using
a brush.
Icing the cakes, with chocolate:
½ bar (50 g) White chocolate
Melt the chocolate in a double saucepan
or water bath. To do this, hang a small saucepan
into a bigger saucepan and fi ll the
bigger saucepan with some water without
letting it touch the smaller saucepan. Heat
the water on the cooker – but don’t boil
– and let the chocolate melt. Now you can
colour the chocolate with some red food
colouring and coat the cake with it.