Doughnuts
500g flour
150g water
60g sugar
5g yeast
4 eggs
lemon zest
2 teaspoons salt
125g butter
Mix all ingredients but the butter and rest for 2 minutes
slowly add butter
mix on high for 5 minutes
let rest for 2 hours
split into 50g pieces and roll into balls
cover with clingfilm for 4 hours
fry in 180°C oil for 2 minutes per side
fill with jam or other fillings
Source:
https://www.bbcgoodfood.com/recipes/doughnut-dough
French toast
3 eggs
200g milk
cinnamon
3 tablespoons sugar
stale toast
Mix eggs, milk, sugar and cinnamon in a flat bowl
dip the bread into the bowl
fry on both sides until golden brown
garnish with powdered sugar and maple syrup
Source:
https://www.bildderfrau.de/kochen-backen/rezepte/article214442195/French-Toast-Rezept-Original.html
Strawberry-Lemon-Cake
Biskuit:
6 eggs
180g sugar
270g flour
1 package vanilla sugar
1 package baking powder
1 pinch of salt
separate eggs
beat eggwhites
carefully add sugar and vanilla sugar and yolk
carefully add flour, salt and baking powder
add to a oiled 26cm cakepan
bake at 175°C for 30 minutes
let cool
3 sheets of gellatine
600g strawberries
2 packages vanilla sugar
2 tablespoons Limencello
soak gellatine in cold water
dice strawberries
puree half of the strawberries with vanilla sugar
heat up Limencello in a pot and take off the heat
add gellatine and dissolve in the limencello
mix 2 tablespoons of the pureed strawberries into the gellatine mixture
add the gellatine mixture to the rest of the strawberry mix
put into the fridge for 10 minutes
add the rest of the diced strawberries
3 sheets of gellatine
150g cream
2 lemons
100g butter
175g sugar
3 eggs
zest the lemon
add lemonjuice, zest, butter and sugar until the sugar is dissolved
let cool in the fridge
beat the eggs and add to the lemonmixture
heat slowly while stirring constantly until the mixture thickens
put into a bowl and add the gellatine
mix until dissolved
put into the fridge to cool
when the mixture starts to thicken add the beaten cream
300g cream
1 package vanilla sugar
600g strawberries
cut the cake into 3 parts
put one thiron the bottom of a cakepan
add the strawberry filling
cool until set
add the second part
add the lemon filling
cool until set
add the third part
beat the cream with vanilla sugar
decorate the cake
Muffins
220g butter
200g sugar
1 package vanilla sugar
220g flour
1 package of baking powder
4 eggs
beat sugar, vanilla sugar and butter together
add eggs
mix flour and baking powder
add to the mixture
fill into oiled muffin form
bake for 15-20 minutes at 180°C
Blueberry muffins
200g blueberries
230g flour
150g sugar
2 teaspoons baking powder
1 pinch of salt
2 eggs
5 tablespoons milk
100g butter
sieve flour into a bowl and mix with baking powder and salt
beat butter and sugar
Add eggs and milk and beat until creamy
carefully add flour mixture
carefully add blueberries
fill into oiled muffin form
bake for 25 minutes at 180°C
lemon cupcake with creamcheese frosting
1 egg
45g brown sugar
60g soft butter
95g flour
55g milk
1 teaspoon baking powder
half a pinch of salt
2 teaspoons lemon juice
lemonzest
50g soft butter
50g powdered sugar
55g creamcheese
Beat butter and sugar
Add egg
Add flour and baking powder
add lemon juice
add milk
fill into oiled muffin form
bake for 20 minutes at 175°C
mix butter, powdered sugar and creamcheese
fill into a piping bag
decorate the cupcakes
Sachertorte
7 Eggs
150g soft butter
125g powdered sugar
200g dark chocolate
1 package vanilla sugar
125g sugar
1 pinch of salt
150g flour
150g apricot jam
200g dark chocolate
250g sugar
150-170g water
melt chocolate
preheat oven to 180°C
seperate the eggs
beat butter with powdered sugar and vanilla sugar
slowly add yolk
beat eggwhites with a pinch of salt until stiff
add sugar and continue beating until stiff
add melted chocolate to the yolk mixture
alternately carefully add flour and stiff eggwhite
fill into a 26cm cakepan that has been oiled
bake for 1 hour or until a toothpick comes out clean
let cool
mix apricot jam with a bit of rum
cut the cake into two parts and put marmelade
between the two parts and all around it
for the glaze cook the sugar with water for a few minutes
put into a bowl and when chilled a bit add the chocolate and melt it
quickly put the glazing onto the cake and let it cool
Creme Brulee
1 vanilla beans
200g milk
250g cream
4 yolks
70g sugar
60g brown sugar
scrape out the vanilla bean and put into a pan with the milk
bring to a boil
let rest for 5 minutes, then remove the vanilla bean
add cream and heat up but don´t bring to a boil
mix yolks with sugar and beat for two minutes
add the cream-milk mixture
add water to a baking tray and put 4 ovenprove bowls into the water
strain the mixture into the bowls
bake the creme brulee for 40-50 minutes
put into the fridge for at least 2 hours
before serving put brown sugar on the creme and brulee it
https://www.einfachbacken.de/rezepte/creme-brulee-so-gelingt-es-dir-garantiert?portions=8
Manuel Ganahl 