Plaited yeast loaf with rhubarb and oatmeal crumble

by | Jul 1, 2018

Plaited yeast loaf with rhubarb and oatmeal crumble

Plaited yeast loaf with rhubarb and oatmeal crumble

 

Such a plaited yeast loaf with rhubarb is in the warm weather just delicious. Another advantage is that you get rid of the last rhubarb that may still be in the fridge. But we still have it after the rhubarb season, because we always have a stock of it in the freezer. So you can also make the rest of the summer great rhubarb pies and dishes. For example, for the next barbecue a delicious rhubarb BBQ sauce.

Plaited yeast loaf with rhubarb and oatmeal crumble

For the recipe, you can either cook as described a delicious compote, or you still have the leftovers from the rhubarb syrup. You can also use it very well for that. No matter what is taken, it’s just a delicious „cake“.

 

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Plaited yeast loaf with rhubarb and oatmeal crumble

Zubereitungszeit 45 Minuten
Kochzeit 1 Stunde
Gesamtzeit 3 Stunden
Portionen 20 Slices

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For the Compote:

  • 500 g Rhubarb
  • 100 g Sugar
  • 1/2 Pcs. Vanilla pod
  • 1 Pinch Salt
  • Cornstarch

For the Yeast Dough:

  • 150 ml Milk
  • 20 g Yeast fresh
  • 400 g Flour
  • 50 g Butter soft
  • 50 g Sugar
  • 1/2 tsp. Salt
  • 1 Pcs. Egg

For the Crumble:

  • 35 g Butter soft
  • 20 g brown Sugar
  • 20 g Oatmeal
  • 55 g Flour

For brushing:

  • 1 Pcs. Egg yolk
  • 1 tbsp. Milk

Zubereitung

Compote:

  1. Clean the rhubarb and cut into small slices. Put all the ingredients, except the cornstarch, in a pot and bring to a boil.

  2. When the rhubarb boils, reduce the temperature and simmer until it is quite soft. Stir frequently.

  3. Stir some cornstarch with water and thicken the compote.

  4. Remove the compote from the heat and let it cool.

Yeast dough:

  1. Heat the milk lukewarm in a small saucepan, add the yeast and stir until it has dissolved.

  2. Put flour, butter, sugar, salt and the egg in a mixing bowl. Add the yeast milk and mix with the dough hooks at slow speed. Then knead at the highest speed into a dough until it releases from the bowl (about 8 minutes).

  3. Cover the bowl with a towel and leave the dough in a warm place for about 30 minutes.

Crumble:

  1. Knead all ingredients in a small bowl to crumble.

Finishing:

  1. Briefly knead the dough and roll out on the floured work surface to a rectangle of approx. 30 x 60 cm.

  2. Spread the compote on the dough and cut the dough into three strips. Roll them up starting from the long side. Plait the three rolls.

  3. Place the dough on a baking tray covered with baking paper, cover with a towle and let it rest for about 15 minutes.

  4. Brush the loaf with the yolk-milk-mixture, spread the crumbles on it and bake in a preheated oven at 175°C for approx. 30-35 minutes. Remove and allow to cool.

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Crumble cake – the classic

by | Feb 25, 2018

Crumble cake – the classic

Crumble cake is simple and always good.

 

I wondered if a recipe for crumble cake makes any sense. Somehow it is a very simple cake, popular and very delicious. We make this crumble cake more often, because it is so simple and delicious. Simply the smell when it comes out of the oven is heavenly. Then try a still warm piece of the cake, mmmhhhh!

Many have problems with yeast dough and therefore this is the biggest difficulty for such a crumble cake. But don’t care, just try it and learn. The more often you do it the better it works

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Crumble Cake

Zubereitungszeit 30 Minuten
Kochzeit 35 Minuten
Gesamtzeit 3 Stunden 5 Minuten
Portionen 20 Slices

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For the dough:

  • 150 ml Milk
  • 20 g Yeast fresh
  • 400 g Wheat Flour
  • 50 g Butter soft
  • 50 g Sugar
  • 1/2 tsp. Salt
  • 1 Pcs. Egg

For the pudding:

  • 500 ml Milk
  • 40 g Sugar
  • 1 Pck. Pudding powder (37 g)

For the crumble:

  • 125 g Sugar
  • 250 g Butter
  • 350 g Wheat Flour

Zubereitung

Dough:

  1. Heat the milk in a small saucepan lukewarm, add the yeast and stir until it has dissolved.

  2. Put flour, butter, sugar, salt and the egg in a mixing bowl. Add the yeast milk and mix with the dough hooks at slow speed. Then knead at the highest speed until the dough detaches from the bowl (about 8 minutes).

  3. Cover the bowl with a cloth and leave the dough in a warm place for about 30 minutes.

Pudding:

  1. Put approximately 450 ml of the milk in a saucepan and bring to a boil.

  2. Mix the remaining milk in a bowl with the sugar and pudding powder.

  3. Remove the boiling milk from the heat and stir in the mixed pudding powder with a whisk. Put it back on the stove and bring to a boil.

  4. Set the pudding aside and let cool.

Crumble:

  1. Put all ingredients in a bowl and knead to crumbles.

Finishing:

  1. Roll out the dough rectangular on a floured work surface to the baking sheet size (30 x 40 cm). Lay out the baking tray with a piece of baking paper and place the rolled dough on top.

  2. Put the pudding on the dough and spread evenly.

  3. Finally, spread the crumbles on it and let the cake rest for another 15 minutes.

  4. Then bake in a preheated oven at 200°C top/bottom heat for about 25-30 minutes. Remove and allow to cool.

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Lime cake with Easter bunny

by | Mrz 23, 2016

Lime cake with Easter bunny

The lime cake hides the sweet Easter bunny.

 

With this recipe for the lime cake with Easter bunny, I made my own version of a cake with a pattern.

I have often seen cakes with a pattern in the middle, such as a star at Christmas, but never made one in black and white. Last year I baked a chocolate cake for Easter and hid a „carrot“ in it.

This year at Easter, there is the classic version in black and white. The bunny is made of chocolate dough and the light dough is seasoned with lime. As decoration, I make a lime glaze and a put bit of lime zest on top, finished is the delicious and fresh Easter cake.

Lime cake with Easter bunny

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Lime cake with Easter bunny

A fruity sponge cake with perfect Easter decoration.

Zubereitungszeit 30 Minuten
Kochzeit 1 Stunde
Gesamtzeit 4 Stunden 30 Minuten
Portionen 10 Slices

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Fot the bunnies:

  • 75 g Butter
  • 50 g Sugar
  • 1 Pinch Salt
  • 1 Pcs. Egg
  • 100 g Flour
  • 1 tsp. Baking Powder
  • 20 g Cocoa Powder
  • 50 ml Milk

For the Limedough:

  • 1 Pcs. Lime
  • 125 g Butter
  • 125 g Sugar
  • 1 Pinch Salt
  • 3 Pcs. Eggs
  • 225 g Flour
  • 15 g Baking Powder
  • 100 g Yoghurt

For the Glace:

  • 100 g Icing Sugar
  • 1 Pcs. Lime

Zubereitung

Bunnies:

  1. Beat the butter, sugar and salt until creamy.

  2. Stir in egg. Mix the flour, baking powder and cocoa and stir with the milk under the butter-egg mixture.

  3. Lay out a baking sheet with baking paper. Then build a border with aluminum foil, which gets a rectangle of about 14 x 20 cm.

  4. Add the dough, smooth and bake in the preheated oven at 175° C for about 15 minutes. Remove and allow to cool.

  5. Cut the rabbits out of the dough with a cookie cutter and set aside.

Limedough:

  1. Wash the lime and rub the skin. Halve the lime and squeeze out the juice.

  2. Stir butter, sugar, salt, lime zest and juice until creamy. Stir in the eggs one after the other.

  3. Mix flour and baking powder and stir it into the butter-egg mmixture with the yoghurt.

  4. Place the rabbit in the center of a greased and floured, box shaped baking tin (11 x 25 cm). Carefully fill in the dough on the sides. Spread the dough over the bunnies so that you can not see it anymore.

  5. Bake the cake in preheated oven at 175° C for approximately 40 minutes. Remove and allow to cool on a wire rack for about 20 minutes. Carefully remove the cake from the tin and let it cool completely.

Finishing:

  1. Wash the lime and rub off the skin. Halve the lime and squeeze out the juice.

  2. Mix icing sugar with about 1 tbsp lime juice. Spread the icing on the cake and spread the lime peel over it.

  3. Set the cake aside for about 30 minutes to allow the glaze to set.

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Nutella Cheesecake with Crumble

by | Feb 2, 2016

The Nutella cheesecake with crumble is indeed substantial, but absolutely delicious.

With a Nutella Cheesecake with crumble you can score at all Nutella and cheesecake lovers. To make the cake, you don’t need rocket science. The cheesecake filling is just stirred, and everybody should make crumble. But the result has yet surprised myself. This cake is so delicious!

The appearance is somewhat reserved, it is just a Cheesecake with crumble. But what is behind this simple cake, is the really great flavor.

So go to the kitchen and start to bake. Believe me, it’s worth it. Also do not forget to share the recipe, so that everyone can bake this great cake.

As ground I took HORI laminate, which was kindly provided by casando.de.

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Nutella Cheesecake with Crumble

Cheesecake + Nutella = delicious!
Menüfolge Cake, Sweet
Zubereitungszeit 15 Minuten
Kochzeit 35 Minuten
Gesamtzeit 50 Minuten
Portionen 12 Pieces

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For the Crumbles:

  • 100 g Butter - room temperature
  • 100 g brown Sugar*
  • 75 g Hazelnut - ground
  • 90 g Flour
  • 1 Pinch Salt
  • 1 Pinch Cinnamon - ground

For the Cheese Mixture:

  • 50 g milk Chocolate
  • 100 g Nutella
  • 50 g Sugar
  • 250 g Cream Cheese - room temperature
  • 1 Pcs. Egg Yolk

For Finishing:

  • Icing Sugar* - for dusting

Zubereitung

Crumble:

  1. Combine all ingredients in a bowl and knead to crumble.
  2. Press half the crumble as a base in a greased springform pan (20 cm Ø).

Cheesecake:

  1. Chop the chocolate coarsely and melt over a hot water bath.
  2. Stir all the other ingredients in a bowl. Stir in the melted chocolate.
  3. Spread the cheese mixture onto the base.
  4. Spread the remaining crumble on it and bake in a preheated oven at 175°C (top/bottom heat) for approx 35 minutes.
  5. Take out the cake and leave to cool. Decorate before serving with a little icing sugar.

Blondie – for all fans of white chocolate

by | Jan 16, 2016

A Blondie is for those who do not like dark chocolate.

The Blondie is the white sister of the brownie. Many like indeed white chocolate rather than dark, and for those are a „white Brownie“ the right choice. I personally like the dark chocolate taste more, but this Blondie is very tasty.

The preparation is as easy like to do a brownie. The recipe is actually easy and could be done by nearly everyone. Anyone who wants can also still add some chopped white chocolate before baking. For me personally, the whole thing is then too sweet. Or you take dark chocolate chips and make a Stracciatella-Blondie.Blondie

As ground I took a HORI laminate, which was kindly provided by casando.de.

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Blondie - for all fans of white chocolate

For all who prefer white chocolate.
Menüfolge Cake, Dessert
Länder & Regionen US-American
Zubereitungszeit 20 Minuten
Kochzeit 15 Minuten
Gesamtzeit 35 Minuten
Portionen 15 Pieces

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For the Blondies:

  • 200 g white Chocolate*
  • 100 g Butter
  • 2 Pcs. Egg
  • 1 Pinch Salt
  • 40 g Sugar
  • 140 g Flour
  • 1 Tsp. Baking Powder*

For dekoration:

  • Icing Sugar* - for icing

Zubereitung

  1. Chop the chocolate coarsely and melt together with the butter on a warm water bath.
  2. Meanwhile mix eggs, salt and sugar until creamy. Mix flour and baking powder.
  3. Stir the chocolate butter mixture into the egg. Fold the flour mix carefully under.

  4. Pour the mass in a greased casserole* (ca. 18x27 cm) and smooth. Bake in preheated oven at 175°C top/bottom heat 10-15 minutes. Remove and let cool.

  5. Cut the Blondie into pieces and sprinkle with icing sugar.