The sweetness at home: recipes for baking
Good pastry after Solvey
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Icing sugar, butter, flour mix. Drees is not based on explicit quantitative data, but according to this rule: It must not be too sticky. The dough should still powders
Preparation:
-The shape of dust with flour, then lay the dough into the shape as thin as possible
-Preheat oven to 175 degrees
Trick for a particular flavor: distribute half a packet of ground almonds (50 grams) on the dough
-Then distribute the fruits that must first be well drained
-The cast: mix a cup crème fraîche with two eggs and a choice of packages powdered sugar or vanilla sugar
-Place the cake in the oven for 20-30 minutes at 175 degrees. It is ready when the soil is light brown and no longer shiny. The cast may not be liquid
Solveys Mohnkuchen
180 g butter
5 eggs (M)
200 g ground hazelnuts
70 g sucrose
1 bag (250g) finished back poppy seed filling
Approx. 5 tablespoons freshly squeezed orange juice
3-4 tbsp apricot or quince jelly
Preparation:
Springform pan-fat (about 26cm diameter).
-Preheat the oven (electric oven: 175 degrees, convection: 150 degrees)
Melt 180 g butter and then cool slightly. Separate the eggs. Egg yolks, nuts, brown sugar, "Poppy Back", orange juice and melted butter, stirring with a whisk of the stirrer
Beat egg whites until stiff, and fold. Dough in the form of smooth it out. Bake in the oven for 45-60 minutes
Tip of Solvey Drees: "The cake is ready when it no longer wobbles in the form and on the edge is a little darker." Let cake cool in the form of ten minutes, then plunge and brush the warm cake with jelly. Let cool
French Tarte au chocolat
200 g butter
200 g chocolate
100 g chocolate, chopped
100g icing sugar
4 eggs
1 packet of custard powder
2 tablespoons cornstarch
2 tablespoons cocoa powder
1 packet of vanilla sugar
1 pinch of salt
Preparation:
Melt chocolate and butter in a saucepan, stirring constantly. From heat and let cool
Cocoa powder and starch and baking powder. Custard powder is used, neither strength nor cocoa powder required
Eggs, vanilla sugar, salt and sugar until light and creamy
-Now carefully add the chocolate and butter mixture and give brief continue beating (best to be slow) or fold in with a spoon
Fine chopped chocolate and stir. Now as the last lift the cocoa powder and the starch mixture (or pudding) to the dough
-Fill the dough into a well greased springform or tart mold. Give the form in the preheated oven and bake at 175 ° C top and bottom heat about 20 to 25 minutes
Form after the end of the baking time from the oven and let cool
Tip: The more bitter the chocolate, the higher the sugar content should start. i.e. at 85% good chocolate should be 130-150 g sugar use will not make it too bitter
