Plaited yeast loaf with rhubarb and oatmeal crumble

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”.

 

Plaited yeast loaf with rhubarb and oatmeal crumble

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

Zutaten

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

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

Crumble Cake

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

Zutaten

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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Layered eggnog dessert

Layered eggnog dessert

Layered eggnog dessert or crumble upside down.

 

The delicious eggnog layer dessert fits perfectly with Easter, because everyone connects Easter with eggs and thus the eggnog is also something Easter.

But I did not want to put just cream in the a glass and distribute eggnog on top of this layered dessert. I like crumble, whether as a cake or crumble in the glass.

At this eggnog dessert I turned it upside down. The crumbles with oatmeal come first into the glass. Then a stracciatella cream and finally the eggnog.

Done is a great dessert for Easter which can be produced without much effort.

 

Layered Eggnog Dessert

Great dessert for Easter

Zubereitungszeit 20 Minuten
Kochzeit 10 Minuten
Gesamtzeit 1 Stunde
Portionen 4 Glasses

Zutaten

For the Crumble:

  • 35 g brown Sugar
  • 25 g Butter
  • 1 Pinch Salt
  • 20 g Oatmeal - tender
  • 50 g Flour

For the cream:

  • 50 g Milk Chocolate
  • 150 ml Cream
  • 200 g Curd
  • 20 g Honey

For Finishing:

  • 8 Tbsp. Eggnog

Zubereitung

Crumble:

  1. Knead all the ingredients to crumbles and spread on a sheet of baking paper on a baking tray.

  2. Bake the crumble in a preheated oven at 175°C for about 10 minutes. Remove and allow to cool.

Cream:

  1. Chop the chocolate finely and beat the cream until stiff.

  2. Mix the curd, honey and chocolate, then carefully fold in the cream.

Finishing:

  1. Put the crumble in the glasses, spread the cream on it and smooth it.

  2. Gently pour the eggnog onto the cream. The layered dessert can be served immediately.

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Nutella Cheesecake with Crumble

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.

Nutella Cheesecake with Crumble

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

Zutaten

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.

Cherry Shortbread Pie

It’s still cherry season, so start the next cherry pie. A delicious cherry shortbread pie.

Cherries are still everywhere around in the shops and in the markets, just waiting to be made into a delicious cake. Today, I give you the recipe for a great cherry shortbread pie therefore without much text.

The preparation of the cake is actually again very simple, but the result was amazing. A super juicy cherry pie with crispy bottom and crumble. What do you want more in summer? More Cherries in a cake is not possible, so ran to the oven, bake it and have fun.

Kirsch-Shortbread-Pie

Kirsch-Shortbread-Pie-2

Cherry Shortbread Pie

Cherries are simply delicious, and in the cherry season it makes sense to work just on those red things to great cakes.
Menüfolge Cake
Zubereitungszeit 20 Minuten
Kochzeit 1 Stunde
Gesamtzeit 2 Stunden 20 Minuten
Portionen 16 Pieces
Kalorien 222 kcal

Zutaten

For the Dough:

  • 150 g Butter - soft
  • 75 g Sugar
  • 25 g brown Sugar*
  • 275 g Flour
  • 1 Pinch Salt

For the Filling:

  • 500 g Cherries
  • 300 g Sour Cherry Jam
  • 2 Tbsp. Cornstarch
  • Icing Sugar* - for dusting

Zubereitung

Dough:

  1. Scale the butter with the sugar, flour and salt in a bowl and knead into a shortcrust pastry.
  2. Press 2/3 of the shortbread dough in a greased, floured baking tin (26 cm Ø) as the base and sides. Use a fork to prick several times, cover with baking paper and distribute peas on it (or other legumes or special ceramic or metal balls) and bake in preheated oven at 175°C top/bottom heat to bake about 10 minutes blind.
  3. Remove the shortbread from the oven, remove peas and baking paper and bake another 5 minutes.

Finishing:

  1. Wash, halve and remove stone from the cherries. Mix the cherries with jam and starch. Distribute cherry mass on the cake and spread the remaining batter in sprinkles on it.
  2. Bake the cake 40-45 minutes. If the margin is too dark, cover with aluminum foil.
  3. Take the pie out of the oven, let cool and sprinkle with powdered sugar before serving.