Confessions of a baking addict: I am am obsessed with bakeware. I have tons of baking tins in all kinds of shapes but keep using only a fraction of them. But how many do you need? Many books suggest to aquire a loaf tin, a 8″ round one, a 9″ square pan and a bakingt tray. In addition some also suggest a 8″ tarte tin with removable base.
I own all of them except for the 8″ round, along with a few muffin tins, a round and a square 26 cm spring form, various bigger and smaller tarte tins, tartelette circles, Spongebobs, 3-tier-cakes, eastereggs, Santa Clauses and a lot of other stuff. Not to mention the million cookie cutters I bought over time and all the other equipment that keeps piling up in my basement. And still I catch myself urging to buy those 8″ sandwich tins or other things when browsing TK Maxx or the local kitchen appliance store. I don’t allow myself to buy anything new unless I kick out something else, but apparently I need to declutter my utensils in the near future… Continue reading »
I live in the state of Hesse and the Frankfurt Crown Cake is besides Applewine (some sort of Cider) one of the things that the region is famous for. There are many different recipes for the cake but something they all have in common is the shape and the cover with butter cream, golden brittle and cherries to make it look like a crown. I like the version of the cake that comes with a base of sponge cake, cherry jam and a light butter cream. As I promised to bring a cake to work the other day I was looking for the appropriate tin to make the cake at home. But I couldn’t find it and decided that I could also go for cupcakes. Continue reading »
Sometimes a simple misunderstanding can cause a whole lot of problems. Honestly if people would only take 10 minutes to sit together and talk instead of writing e-mails, life could be so much easier. We had some troubles with a business partner and contractor and they were discussing heavily about some invoices and couldn’t agree on the sum to be payed. Everyone made a suggestion and not a single word was heard any more. My partner didn’t trust the silence and asked one of the party about the outcome of their discussion and the answer was not satisfying. After calling the other party and hearing that this person was very upset about the situation and willing to bring a legal adviser into the game, he almost freaked out. So he took over the role of a counselor and decided to bring the two parties to one table in order to find a solution. In order to calm them down he asked me to make a cake. I decided to make my favorite apple cake with grandma’s recipe, which was very much appreciated by the receiver and -tadaa- they finally agreed after a face-2-face meeting. So let there be love, peace and cake!
Donau waves are a German cake classic and my Mum’s recipe earns a lot of compliments every time, because it is simply the best! The base is a vanilla cream cake, topped with chocolate cake, poked with cherries. On top comes a whipped vanilla buttercream and a dark chocolate glace with a wave-like pattern. The buttercream gives this classic tray bake a decadent touch, but a cake table without Donau-waves is simply unthinkable.
For the dough:
200 g butter (at room temperature)
200 g sugar
15 g vanilla sugar
5 eggs (size M)
2 pinches salt
300 g flour
1/2 pack baking powder
350 g cherries (drained)
2 tbsp cocoa
eventually 1 tbsp milk
Preheat the oven to 160° C (with fan). Drain the cherries and line a baking tray with parchment paper. Soften the butter, then add the sugar and vanilla sugar and mix until creamy. Mix flour, salt and baking powder and sift it in. Stir it by hand and don’t overmix. Spread half of the dough onto the baking tray. Sift the cocoa powder into the rest of the dough and mix it, add the tbsp milk if neccessary. Spread the dark dough over the blond dough evenly. Scatter the cherries over and press them in lightly. Transfer to the hot oven and bake for 35 minutes, until a skewer comes out clean. Let it cool completely.
For the buttercream: (this is the easy Version of buttercream with a packet mix, you can also use my secret recipe)
Place all ingredients in a bowl and mix due to instructions on the packaging. Edit: Don’t follow stupid Dr. Oetker, I did last night and it ended bad – small butter pieces in my butter cream that wouldn’t go away! And then I realized that I always do it like that: Soften the butter, then add the milk slowly while mixing and the cake cream powder afterwards. When everything is blended, mix on high speed for 2 minutes. Then spread over the cooled cake.
For the icing:
200 g dark chocolate
50 g coconut fat (Palmin)
Melt the chocolate with the coconut oil and mix unitl smooth. Let it cool until lukewarm and spread over the butter cream. Some take a fork and make a wavelike pattern on top.
When cutting the cake use a hot knive, otherwise the top will crackle and fall into pieces.