European recipes book 1.

Chocolate cake with ganache recipe (ganache cake.JPG)

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Chocolate cake with ganache recipe

We fill this chocolate cake with ganache cream used for bonbons. We don’t use buttercream, only whipped cream and chocolate (semisweet). It has got an intensive, slightly bitter-sweet chocolate flavour.

The chocolate cake:

- sponge cake

- ganache (chocolate) cream

We make a chocolate round-shaped sponge cake using 7 eggs.

Chocolate round-shaped sponge cake:

Eggs: 7 pieces, sugar: 140 gram, flour: 120 gram, cocoa powder: 30 gram

Preparation:

1. Separate the sterilized eggs’ white from the yolk.

2. Sift the flour.

3. Beat up the yolk with the 2/3rd part of the sugar until creamy.

4. Start beating up the egg white. When it is almost completely beaten up, add the rest (1/3rd part) of the sugar and beat it up until stiff.

5. Stirring slowly by a wooden spoon, add the 1/3rd part of the beaten egg white to the yolk and then mix it completely.

6. Then add the rest (2/3rd part) of the beaten-up egg white to it by stirring.

7. Carefully turn the sifted flour into the mixed whisk.

The dough can be made into a sheet or we can put it in a cake-baking tin (23 centimetres), too.

If you put the dough in a cake-baking tin, let it always be concave-shaped so that the ready, baked sponge cake can be smoothly thick and can bake through on all points.

Baking:

Round-shaped sponge cake on 150-160 C°

Thin sheet on 160-180 C°

Always bake the round sponge cake in two phases. Firstly, for 10-15 minutes on a higher (160-170 C°), then on a lower (150 C°) temperature, so that it can bake through well, and will not be burnt.

You can check whether the round-shaped sponge cake has baked through completely by gently pressing the top of the baked sponge cake. The underbaked sponge cake has a typical “rustling” sound.

After taking the round-shaped cake out of the oven, turn it onto a kitchen grill that is exposed to the air from below and let it cool on that.

If you bake a sheet, you can spread it directly on a buttered baking plate or baking paper, too.

Important!

1. Carefully mix the whisk lest it should break, in which case the sponge cake will be thin.

2. Always stir the flour well, so that the outcome will not have any flour-lumps.

3. Pay attention to the baking temperatures, because the dough will be thin and doughy in a cool, but it burns in a hot oven.

4. Put the ready-to-bake dough into the oven at once, do not wait till it settles.

5. Do not open the door of the oven in the first phase of the baking, because the dough will “catch a cold” and goes flat.

The recipe of the ganache (chocolate) cream:

It is simply and quickly to make. We boil 0,3 litre cream and than we add 800 gram chopped up semisweet chocolate. We whisk it appropriately and take it off the oven. We whisk the cool cream again and fill the chocolate cake. Before covering the sides of the cake, we put the filled cake into the fridge to freeze.

Covering:

We cover the cooled cake with melted semisweet chocolate and decorate it with chocolate curls.

Ingredients

1 chocolate round-shaped sponge cake

800 gram chocolate (semisweet)

0,3 litre cream, heavy, whipped

100 gram chocolate (semisweet)

Cream cake recipe (Cream cake (sweden).JPG)

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Cream cake recipe

Cake preparation

• Beat the eggs and sugar until fluffy, mix in the baking powder and cornflour
• Bake immediately at 175 ºC for 25-30 minutes

The basic recipe can be used for various cakes

Variety 1

• Cut the cake base into three pieces
• Cover the bottom layer in banana cream and the second with 0.4 l vanilla cream mixed with whipped cream
• Spread a thin layer of cream over the cake
• Knead 100 g of almond mixture into a circle between two sheets of baking paper
• Use a knife to check that it is the right size
• Lay the almond mixture over the cake and powder with cocoa
• Decorate with cream and grapes or chocolate chips

Variety 2

• Cut the cake base horizontally into three parts
• Cover the bottom layer with strawberries or jam and the second with 0.4 l vanilla cream mixed with whipped cream
• Decorate with strawberries or other berries

Princess flan recipe (Princess flan.JPG)

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Princess flan recipe

Cake preparation

• Grease a springform cake tin thoroughly (approx. 22 cm diameter) and dust with flour
• Beat the eggs and sugar until fluffy, stir in the flour mixed with the cornflour and baking powder and bake at 175 °C for approx. 40 minutes
• Leave the mixture to cool on a wire rack

• Prepare the vanilla custard and leave to cool. Add a pinch of sugar
• Beat half of the cream until stiff and add to the custard
• Spread the cream over the middle layer of the cake and replace the topmost layer
• Spread the rest of the cream over the top and sides of the cake
• Leave to cool

• Mix the marzipan mixture with the icing sugar and glucose
• Colour with the green food colouring and remove a small amount
• Roll out the mixture between two pieces of baking paper until it is as round as possible and can fit over the top and down the sides of the cake
• Roll out the left-over piece and use to decorate the sides
• Melt the chocolate and leave to cool
• Create small crowns or similar and decorate
• Sprinkle the cake with icing sugar
• Decorate with marzipan roses or similar

Cream cake (Netherlands) (Cream cake holland.JPG)

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Cream cake (Netherlands)

Preparation

• Preheat oven: 175 °C, gas mark 3

• Grease baking tin and dust with flour

• Mix the flour, cornflour and salt

• Place a mixing bowl containing the eggs and sugar into a pan of lukewarm water and beat using a mixer (middle setting) for approx. 10 minutes until thick and fluffy

• Sieve in the flour and carefully fold in

• Pour the mixture into the tin and smooth over

• Bake for approx. 40 minutes on the middle shelf of the oven until golden brown

• Turn off the oven and leave to stand for approx. 10 minutes

• Open the oven door slightly

• Afterwards, leave cake to cool on a wire rack

• Remove the sides of the tin and leave to cool completely

To finish

• Roast the flaked almonds in a ungreased pan (with non-stick coating) for around 3 minutes

• Pour out the pineapple, collecting the juice

• Cut 1 pineapple slice into 5 pieces, the others into smaller pieces

• Beat the whipped cream with the icing sugar and cream stabiliser until stiff

• Cut the base in half horizontally using a sharp knife and sprinkle the cut surfaces with the pineapple juice

• Spread one quarter of the cream onto one half of the base

• Arrange the small pineapple pieces on top

• Cover with another quarter of the cream and replace the top half of the base

• Spread cream over the top and sides of the cake

• Spoon the remaining cream into an icing bag

• Sprinkle flaked almonds over the sides

• Using the icing bag, make around 10 rosettes of whipped cream

• Top alternatively with a piece of pineapple or a chocolate leaf.

Prekmurska gibanica (Slovenia) (Prekmurska gibanica.JPG)

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Prekmurska gibanica (Slovenia)

Preparation

 
Prekmurska gibanica is made from two mixtures; shortcrust pastry and strudel pastry. Use the shortcrust pastry to line the baking tray

 
·Add all the ingredients needed to make the shortcrust pastry and form into a dough. Knead the dough until smooth and leave to stand for 30 minutes

 
·Meanwhile, prepare the strudel pastry and let this stand too. Beforehand, make 6 loaves out of the dough, as these will be easier to stretch and manipulate

 
Meanwhile, prepare all four fillings

 
Poppy seed filling

 
·Grind the poppy seeds, pour on hot milk and mix in the sugar and vanillin sugar

 
Curd filling

 
·Crumble the curd using a fork and mix with an egg, cream, raisins and sugar

 
Walnut filling

 
·Grind the walnuts, pour on hot milk and mix with sugar and cinnamon

 
Apple filling

 
·Peel the apples, cut into small segments and stewed with the sugar until quite soft

 
·Add the cinnamon and lemon zest

 
·Roll out the shortcrust pastry until half a finger thick and place on a greased baking tray. The edges of the baking tray should also be covered

 
·Pull the strudel pastry apart on a tea towel sprinkled with flour

 
·Spread the poppy seed filling onto the shortcrust pastry (approx. half a centimetre thick) and cover the filling with the strudel pastry

 
·Spread butter onto the top layer

 
·Spread the curd filling onto the strudel pastry and cover with strudel pastry

 
·Spread on butter

 
·Spread on the nut filling, then add another layer of strudel pastry coated with butter

 
·Add the apple filling, strudel layer and butter

 
·Repeat the whole process with the fillings one more time

 
·The top layer should consist of one or two strudel layers with butter

 
·Pour cream over the Gibanica.

 
Put the baking tray into the preheated oven and bake at a moderate temperature for around 1 hour