50 Sponge Cakes & Fillings · 2020. 8. 23. · the cousin of the famous Marta Ballina in Argentina....

50 Sponge Cakes & Fillingsby Anita Recaldepresents

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Important notice:Before preparing the cake, check whether the cake contains ingredients that could cause allergic reactions (such as nuts or gluten). If you have an allergy, use your own ingredients that you can tolerate instead.

50 Kuchen- & Cremesrezepte

für Torten

This book is dedicated to my husband (Luis-Angel Recalde) and my three sons (Daniel-Leon Recalde, Juan-Carlos Recalde & Sergio-Luis Recalde).

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Dear amateurbakers! Dear hobby bakers!

When selling my first cake book „Cake Design Basics“ I was asked again and again for sponge cakes and fillings recipes. This is the reason why this book was created. It contains all my favourite recipes, which have been used for many birthday and wedding cakes. Hopefully you will like them as much as I do!

I wish you much fun and success

Anita Recalde

About the person: Anita Recalde was born in Austria and learned her confectionery craft from the cousin of the famous Marta Ballina in Argentina. She spent full 10 years there and gave birth to three children with her husband Luis Recalde. The family decided to move to Austria and since then Anita Recalde lives and works in Austria. In the last 40 years she has baked and decorated over 1000 cakes as a hobby baker. Since 2011 she also runs a website, a YouTube channel and a Facebook page. In 2016 she produced the cake book with her son Sergio Recalde „Cake Design Basics“ which is very popular.

Anitas Youtube-Channel (German):www.youtube.com/deinetraumtorte

Anitas Website (German)www.deinetraumtorte.de

Anitas Website (English)www.cakedesign101.com

Anitas Website (Spanish)www.tortastico.com

www.deinetraumtorte.de* Gutschein nur gültig auf www.deinetraumtorte.de. Nicht in Kombination mit anderen Aktionen möglich. Aktion gültig für das erste Jahr, danach jedes weitere Jahr €29,90.

Table of Content

Sponge recipes 0. Rainbowcake S. 141. Confetticake S. 17 2. Yellow Oil Biscuit S. 223. Torta Caprese S. 234. Victoria Biscuit S. 245. Dark Chocolate Biscuit S. 256. Spongecake With Spelt Flour And Grated

Sunflower Seeds S. 267. Russian Nut Cake S. 278. Glutenfree Almond Biscuit S. 289. Glutenfree Chocolate Cake S. 2910. Sponge for Panamacake S. 3011. Juicy Poppy Seed Cake S. 3112. Light Fruit Cake S. 3213. Eggnog Cake S. 3314. Potato Cake S. 3415. Old Viennese Sachercake S. 3516. Sachercake S. 3617. Persianercake S. 3718. Juicy Carrot Cake S. 3819. Genoese Biscuit S. 3920. Gingerbread Sponge Cake S. 4021. Green Cake S. 4122. Madeira Cake S. 4223. Chestnut Cake S. 4324. Pumpkin Seed Cake S. 4425. Chocolate Mud Cake S. 45

Fillings recipes 0. Basics about Ganache S. 481. Dark Ganache S. 492. Light Ganache S. 503. Swiss Meringue Buttercream S. 514. Chocolate Buttercream S. 545. Gingerbread Cream S. 556. Strawberry Cream S. 567. Mango-Mascarpone Cream S. 578. Honey Nut Brittle Cream S. 589. Caramel Buttercream S. 5910. Mokka-Buttercream S. 6011. Fruity Pudding Buttercream S. 6112. Lemon Curd Cream S. 62 13. French Buttercream S. 6314. Fine Pumpkin Seed Cream S. 6415. Cuba-Libre Cream S. 6516. Chestnut Cream S. 6617. Blacktea Cream S. 6718. Mocha Cream S. 6819. Vegan Buttercream S. 6920. American Buttercream S. 7021. Hot-Wine Apple Cream S. 7122. Mascarponecream S. 7223. Marzipancream S. 7224. Dulce de Leche-Cream S. 7325. Fine Buttercream S. 73

Conversion tables and informationsMaking Fillings Suitable for Fondant S. 04Making Pudding for Fillings S. 05QimiQ S. 06British Flour vs. U.S. Flour S. 07Fondant Calculator S. 08Conversion Table for Sponge Cakes & Fillings S. 09Combination Table with Recommendations S. 10

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Making Fillings Suitable for FondantNot all of our filling recipes presented are suitable for fondant, as the moisture in these fil-lings would slowly dissolve the sugar in the fondant. But you can make any filling that is not suitable for fondant suitable. I will show you how I made the „Mocha Buttercream“ (page 62) fondant-capable with the help of the „Dark Chocolate Ganache“ (page 51). I have chosen the „Yellow Oil Biscuit“ (page 24) for the sponge here.

01. Carefully cut the cake into three.

04. Carefully place the middle part of the cake.

02. With the help of a large perforated nozzle, spray a thick ring of ganache along the edge.

05. The toothpick helps to place the cake correctly.

03. inject the cream inside the ring using a second large perforated nozzle.

06. Repeat steps 02 and 03.

07. Put the cake lid on as in steps 04 and 05.

08. Carefully cover the cake with the ganache..

09. Place the cake in the refrigerator for 1 hour. Only then cover with fondant.

Making Pudding for FillingsAll puddings are not puddings. The production process is different for fillings. But it makes the diffrence in the final taste. Tip: It is very important that cold milk is used when mixing the pudding powder, otherwise the powder cannot dissolve. The cling film prevents a skin from forming on the pudding. This would lead to lumps in the cream.

01. Put 1.3 ounces (≈ 37g) of custard powder and about 1.8 ounces (≈ 50g) of cold milk in a bowl.

04. Put the remaining 7.0 ounces (≈ 200g) of milk in a pan and bring to boil.

02. Mix the two ingredients with a whisk.

05. Carefully add the pud-ding milk mixture and stir vigorously..

03. Mix until the milk turns yellowish.

06. The pudding thickens quickly, so turn off the heat.

07. Cover the pudding with a transparent foil right at the puddings edge. There should be no air inbetween.

08. Now let the pudding cool down for 6 to 12 hours

09. The foil prevents a skin from forming on the pudding

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QimiQ

The idea for this product came from two gentlemen from Austria in 1992 and is the first cream base for light cuisine, consisting of 99 percent cream and 1 percent edible gelatine. QimiQ can be stored unopened at room temperature for approx. 6 months in the carton pack. Opened packs must be used within 3-4 days.

With only 15 percent fat, this product makes a valuable contribution to modern conscious nutrition. The special thing about it, however, is that it is an Austrian milk product that is produced without chemical additives such as preservatives, emulsifiers, stabilizers or E-numbers and yet has a longer shelf life.

QimiQ is a product that combines cream and gelatine. Cream accounts for the largest pro-portion of this. 99% of QimiQs are made up of cream. Gelatine is only present in a relatively small proportion of 1%. However, this is sufficient to give delicious dishes the necessary stability.

If you do not have QimiQ at hand, you can simply make this product yourself. Although it is not 1:1 the same in taste and appearance, it serves the same purpose if you cannot buy QimiQ in the supermarket. On the Internet, however, you can buy QimiQ in„QimiQ-Shop“ for sale!

13.5 fluid ounces (≈ 400ml) cream7.05 ounces (≈ 200g) white chocolate coating 6 gelatine sheets or 0.35 ounces (≈ 10g) gelatine powder

1. Soak the 6 gelatine leaves individually in cold water or, in the case of powder form, swell the 0.35 ounces gelatine powder with 1.75 ounces (≈ 50g) of cold water. (= 1 part gelatine / 5 parts cold water)2. Melt 7.05 ounces white chocolate coating in a water bath or microwave and let it cool down.3. Dissolve the soaked or swollen gelatine at about 100° Fahrenheit (≈ 40° Celsius).4. Whip the cream, add 2-3 tablespoons of it to the gelatine mixture and mix well.5. Melted and cooled couverture and the gelatine mass carefully but deliberately fold

into the whipped cream with the help of an all-purpose scraper.

Tip: Instead of the whipped cream use „Cremefine“ with 19% fat.

Who doesn‘t like chocolate coating: 8.5 fluid ounces (=250 ml) cream3 sheets of gelatine

or

1 bottle Cremefine mit 19% Fett3 sheets of gelatine

IN G RED IEN T S

British Flour vs. U.S. Flour

British Expats who move to the USA can be thwarted in their baking efforts … Have recipes you have used for years and years suddenly failed you when moved to the USA – and you just don’t know why? The most likely culprit is your flour – you need to know how US and UK flours differ.

You should be aware that the protein levels in US breads tend to be higher than UK flours – and understanding the difference is key to baking success.

One of the key differences, is that US flours tend to have more protein (gluten) than UK flour Yes … I know that’s a generalizationm but it’s one that bears some explanation to make it a little clearer…

The protein or gluten difference between UK and US Flour is only a few percent in most cases, but that can make all the difference when it comes to making a cake vs a pastry vs a bread dough.

UK plain flour is typically 10% or lower protein. You can find some UK ‘strong flour’ that’s only 12g/100g of protein – that would be the same as a US All Purpose Flour!

US all-purpose flour is generally low 12% and often around 12.9% which would be most defi-nitely be considered ‘Strong Flour’ in the UK.

9-10% protein flour makes good cakes (small crumbs). 10.5 – 11.5% makes a decent pastry and can make bread (but not great bread), 12+ to 12.9% makes an pretty good bread. High 12% makes for crusty bread after a good hard kneading – the more you knead the bread, the more you’ll get a crust and a chewy consistency.

So yes, while US flour generally have higher protein the UK flours you need to look carefully at the ingredients.

Examples:McDougalls supreme sponge flour in the UK – 9.3g (9.3% protein) – this flour is perfect for light airy sponge cakes – rubbish for bread. US equivalent is cake flour – which is typically 8-10%. Homepride Plain Flour is 9.73g of protein (lower than most US All-purpose flours). The US equivalent is All Purpose flour but check for a protein level of high 9% to low 10% to get the same results. Homepride Strong Bread Flour is 12.0g of protein. The US equivalent is Bread Flour.Those are pretty standard UK flours.

IN G RED IEN T S

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Fondant Calculator

An often asked question is how much fondant is needed when coating cakes with fondant. Therefore I have created this simple „Fondant Calculator“ for you.

Please note that the calculated amount of fondant corresponds to a rolled out fondant layer of 0.15 inches (≈ 4mm) thickness.

Furthermore, the amount depends on your individual previous knowledge and experience in processing the fondant! The rule of thumb is that the thinner the fondant, the more difficult it is to coat the cake.

Quantities for round baking tins

Diameter Cake Height Necessary Volume Recommended

6 inches (≈ 14cm) Ø 3 inches (≈ 8cm) 11 ounces (≈ 310g) 15 ounces (≈ 425g)




Quantities for square baking tins

Diameter Cake Height Necessary Volume Recommended

6x6 in. (≈ 14x14cm) 3 inches (≈ 8cm) 20 ounces (≈ 570g) 24 ounces (≈ 680g)




According to the packaging, Rollfondant can be kept for up to 6 months. Put the remaining fondant in an airtight plastic bag and store in a cool place. However, it should not be stored in the refrigerator!

Conversion Table

All cake recipes were calculated for a round baking tin with a diameter of 10 inches (≈ 26cm). If you use a smaller or larger baking tin, multiply the quantities by the factor in the correspon-ding column. The same principle applies to square baking pans.

Convert Round shapes from 10 inches (≈ 26cm)

to 6 in (≈14cm) to 8 in (≈20cm) to 10 in (≈26cm) to 12 in (≈30cm)

0,70 0,85 1 1,50

Convert square shapes from 10 inches (≈ 26cm)

to 6 in (≈14cm) to 8 in (≈20cm) to 10 in (≈26cm) to 12 in (≈30cm)

0,85 1 1,15 1,65

The filling recipes are also designed for a 10 inches (≈ 26cm) diameter baking tin. The quantity is the same for a round or square baking tin. If the size differs, multiply the ingredients by the appropriate factor.

Convert fillings for quantity x

6 in (≈14cm) 8 in (≈20cm) 10 in (≈26cm) 12 in (≈30cm)

x 0,5 x 0,75 x 1 x 2

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Combination Table

(S. 17) 1. Confetticake

(S. 22) 2. Yellow Oil Biscuit

(S. 23) 3. Torta Caprese

(S. 24) 4. Victoria Biscuit

(S. 25) 5. Dark Chocolate Biscuit

(S. 26) 6. Cake with Spelt Flour and Sunflower Seeds

(S. 27) 7. Russian Nut Cake

(S. 28) 8. Glutenfree Almond Biscuit

(S. 29) 9. Glutenfree Chocolate Cake

(S. 30) 10. Sponge for Panamacake

(S. 31) 11. Juicy Poppy Seed Cake

(S. 32) 12. Light Fruit Cake

(S. 33) 13. Eggnog Cake

(S. 34) 14. Potato Cake

(S. 35) 15. Old Viennese Sachercake

(S. 36) 16. Sachercake

(S. 37) 17. Persianercake

(S. 38) 18. Juicy Carrot Cake

(S. 39) 19. Genueser Biscuit

(S. 40) 20. Gingerbread Sponge Cake

(S. 41) 21. Green Cake

(S. 42) 22. Madeira Cake

(S. 43) 23. Chestnut Cake

(S. 44) 24. Pumpkin Seed Cake

(S. 45) 25. Chocolate Mud Cake

1. D

ark

Gan

ache

(S.

49)

3. S

wis

s M

erin

gue

Butt

ercr

eam

(S.

51)

5. G

inge

rbre

ad C

ream

(S.

55)

7. M

ango

-Mas

carp

one

Cre

am (

S. 5

7)

2. L

ight

Gan

ache

(S.

50)

4. C

hoco

late

But

terc

ream

(S.

54)

6. S

traw

berr

y C

ream

(S.

56)

8. H

oney

Nut

Bri

ttle

Cre

am (

S. 5

8)Here you can see which fillings are espe-cially suitable for which sponge cakes.

These fillings are suitable for fondant These fillings are not suitable for fondant

9. C

aram

el B

utte

rcre

am (S

. 59)

17. B

lack

tea

Cre

am (

S. 6

7)

11. F

ruit

y Pu

ddin

g Bu

tter

crea

m (

S. 6

1)

19. V

egan

But

ter C

ream

(S.

69)

13. F

renc

h Bu

tter

crea

m (

S. 6

3)

21. H

ot-W

ine

App

le C

ream

(S.

71)

15. C

uba-

Libr

e C

ream

(S.

65)

23. M

arzi

panc

ream

(S.

72)

10. M

okka

-But

terc

ream

(S.

60)

18. M

ocha

Cre

am (

S. 6

8)

12. L

emon

Cur

d C

ream

(S.

62)

20. A

mer

ican

But

terc

ream

(S.

70)

14. F

ine

Pum

pkin

See

d C

ream

(S.

64)

22. M

asca

rpon

ecre

am (

S. 7

2)

16. C

hest

nut

Cre

am (

S. 6

6)

24. D

ulce

de

Lech

e C

ream

(S.

73)

25. F

ine

Butt

ercr

eam

(S. 7

3)

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Sponge CakeRecipes

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0. Rainbow CakeThe Rainbow Cake is very popular at birthday parties with boys and girls. It looks simply great and thanks to the many colours it fits on every funny laid table.

03. Add a different food coloring (red, yellow, green, blue and violet) in each of the five small bowls.

04. Mix the food coloring carefully with a spoon.

01. Use the recipe for Confetti Cake (page 19) without colourful sugar confetti for the mix-ture. The ready stirred mass has 50 ounces (≈ 1400g). Divide into five parts of 10 ounces (≈ 280g) each..

02. Pour into five small bowls.

05. Stir until the dough gets an even colour. 06. Pour the dough into the prepared baking tin.

07. Smooth the mixture from the centre to the edge. Bake in the preheated oven at 320° Fahrenheit (≈ 160° Celsius) on the middle shelf for 12 minutes.

09. Whip the cooled „Light Ganache“ (page 52) with a mixer

11. Spread with an angle pallet. Place the blue, baked base on top and press down gently.

08. Take out the sponge cake and let it cool down for five minutes. Carefully remove from the mould and allow to cool comple-tely. Bake the remaining four sponge cakes the same way.

10. Apply 2-3 tablespoons to the baked purple base.

12. Spread the blue base with 2-3 table-spoons of the „Light Ganache“ and lightly press the green base on.

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13. Brush again with the „Light Ganache“. Press on the yellow base.

15. Apply the rest of the „Light Ganache“ to the upper bottom and spread it with the angle pallet.

17. With an evenly rotating movement and the angle pallet, slowly pull off the edge until it becomes evenly smooth.

14. Repeat the procedure. Place the last red base on top and press down.

16. Spread the Ganache from top to bottom along the side walls.

18. This is the cut of the rainbow cake. The soils are of the same height and bright colours. Spread with Ganache, this cake is suitable for fondant.

01. Place a large fine sieve in a large mixing bowl.

02. Carefully pour in 15 ounces (≈ 420g) flour.

03. Add 0.5 ounces (≈ 16g) baking pow-der.

04. Sprinkle 1 pinch of salt over it.

1. Confetti Cake This cake reveals a surprise when it is cut: The dough hides all sorts of sugar confetti. Child-ren will love this birthday cake.

Preparation: In a food processor or with a hand mixer.Batter for a round baking tin of 10 inches (≈ 26cm) Ø

5 larg eggs9 ounces (≈ 250g) fine crystal sugar15 ounces (≈ 420g) flour1 sachet vanilla sugar (0.5 ounces or 16g) 1 sachet baking powder (0.5 ounces or 16g)Grated zest of an organic lemon

Grated zest of an organic orange8.5 fluid ounces (≈ 250ml) neutral oil8.5 fluid ounces (≈ 250ml) milk1 pinch of salt2.5 ounces (≈ 70g) colourful sugar confetti

IN G RED IEN T S

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05. Carefully sieve with the aid of the plun-ger.

07. In the end everything is well mixed together.

09. Add 9 ounces (≈ 250g) of sugar.

06. If you do not have a plunger, you can also do this by hand.

08. In a second large bowl, break open 5 larg eggs.

10. Add 0.5 ounces (≈ 16g or 1 sachet) of vanilla sugar.

11. Add the grated zest of an organic lemon and an organic orange.

13. The colour of the cream becomes lighter and lighter

15. Once the cream has reached about 3 times its volume, add 8.5 fluid ounces (≈ 250ml) of neutral-tasting oil.

12. Mix carefully with the hand mixer.

14. The cream turns almost white.

16. Add 8.5 fluid ounces (≈ 250ml) of milk.

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17. Mix it all up again with the hand blender.

19. Carry out this step until all the flour mixture is used up.

21. Again use the whisking bars as jacks.

18. Remove the whisking paddles from the hand blender and continue to use them as an underlift. Add the sifted flour piece by piece and fold in.

20. 2.5 ounces (≈ 70g) colourful sugar con-fetti are added at the end. However, this step can be omitted.

22. All ingredients should be well mixed.

23. Prepare a baking tray. With either ba-cking paper or butter and flour.

25. Now bake the baking tray in the prehea-ted oven (320°F/160°C top and bottom heat - 10 minutes) on the second lowest rack for 50 to 60 minutes.

27. The cake should be very fluffy. It‘s best to prepare this cake the day before so that it can „sit“. This will make the processing of the cake even easier..

24. Carefully pour the dough into the baking tray.

26. After the cake is baked, let the cake cool down for about 10 minutes before it is turned over.

28. This is what the „Confetti Cake“ looks like from the inside.

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2. Yellow Oil Biscuit This sponge cake is suitable for cakes and tastes excellent. Since it is not dry, I like to use this recipe for slices. Preparation: In a food processor or with a hand mixer.Batter for a round baking tin of 10 inches (≈ 26cm) Ø

5 medium eggs9 ounces (≈ 250g) fine crystal sugar4 fluid ounces (≈ 125ml) rape oil4 fluid ounces (≈ 125ml) water1 pinch of salt8.5 ounces (≈ 240g) All Purpose Flour1 sachet baking powder (0.5 ounces or 16g)

1. Preheat oven to 340°F/170°C top and bot-tom heat.2. Pass the flour and baking powder through a sieve.3. Grease the baking tin thoroughly and dust with flour.4. Beat the eggs, sugar and salt in a bowl for three minutes until fluffy5. Add rape oil and water.6. Immediately stir in the flour mixture. 7. Fill the dough into the prepared baking tin and smooth it down.8. Bake for 40-50 minutes. If no dough sticks to the toothpick when you test the sponge stick and the cake starts to come loose at the edge of the mould, the sponge cake is ready.9. Remove from the oven and leave to rest

for 15 minutes. Remove from the mould and allow to cool completely on a cake rack.

PREPA R AT IO N

3. Torta Caprese - Delicious Chocola-te Raisin Almond Cake

This cake is a special taste experience thanks to the aroma of soaked raisins and chopped, lightly toasted almonds. Preparation: In a food processor or with a hand mixer.Batter for a round baking tin of 10 inches (≈ 26cm) ØIf you dont have non-salted butter use salted butter but leave the pinch of salt.

6 ounces (≈ 175g) non-salted butter3.5 ounces (≈ 100g) raisinsJuice & grated zest of an organic orange3.5 ounces (≈ 100g) dark chocolate4 large eggs3.5 ounces (≈ 100g) fine crystal sugar1 sachet vanilla sugar (0.5 ounces or 16g)1.8 ounces (≈ 50g) All Purpose Flour1 teaspoon baking powder1 pinch of salt1.8 ounces (≈ 50g) ground almonds

1. Preheat oven to 350°F/175°C top and bot-tom heat.2. Chop the peeled almonds and roast them lightly in a pan.3. Grease the edge of the baking tin thoro-ughly with butter or margarine. Dust with flour. Line the bottom with baking paper and grease it as well. 4. Soak the raisins in orange juice for 20 minutes.5. Melt butter and chocolate coating in a small pot at low heat. Remove from the heat and let it cool down.6. Beat the eggs, sugar and vanilla sugar in a bowl until fluffy.7. Stir in cooled chocolate mixture8. Drain the raisins in a sieve.9. Sift the flour, ground almonds, baking

powder and salt into the chocolate mix-ture. Add grated orange zest and roasted almonds. Stir well.10. Roll the drained raisins in some flour so that they sink less when baked. Fold them into the dough with a spatula.11. Fill the dough into the prepared form and smooth it down.12. Bake for 40-45 minutes. The cake is ready when no dough sticks to the toothpick when you test the sticks and the cake starts to come loose at the edge of the pan.13. Remove from the oven and leave to rest for 15 minutes. Remove from the mould and allow to cool completely on a cake rack.

PREPA R AT IO N

IN G RED IEN T S IN G RED IEN T S

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5. Dark Chocolate Biscuit This dark chocolate sponge cake is especially suitable for motif cakes that require dark cake mass. It can be cut into the most diverse shapes and decorated imaginatively.

Preparation: In a food processor or with a hand mixer.Batter for a round baking tin of 10 inches (≈ 26cm) ØIf you dont have non-salted butter use salted butter but leave the pinch of salt.

13 ounces (≈ 370g) non-salted butter13 ounces (≈ 370g) granulated sugar7 medium eggs1 sachet vanilla sugar (0.5 ounces or 16g)1 sachet baking powder (0.5 ounces or 16g) 4 pinches of salt1.3 ounces (≈ 35g) cocoa11.5 ounces (≈ 325g) All Purpose Flour6 tablespoons neutral oil

1. Triple sieve flour, cocoa and baking powder to mix in lots of air.2. Preheat oven to 350°F/175°C top and bottom heat.3. Grease the edge of the baking tin thoro-ughly with butter. Dust with flour. Line the bottom with baking paper. 4. Cream butter, salt, sugar and vanilla sugar in a bowl.5. Lightly whisk 7 eggs in a separate bowl.6. Carefully stir the eggs into the but-ter-sugar mixture. Stir until a homogeneous mixture is obtained.7. Quickly stir in the flour-baking pow-der-cocoa mixture.8. Add six tablespoons of oil and mix briefly. 9. Fill the dough into the prepared form and smooth it down.

10. Bake on the middle shelf for 60-65 minu-tes. Remove from the oven when no dough sticks to the toothpick when you test the sticks and the cake starts to come loose at the edge of the pan. 11. Remove from the oven and leave to rest for 15 minutes. Remove from the mould and allow to cool completely on a cake rack.

PREPA R AT IO N

4. Victoria Biscuit This is one of my favourite recipes. The cake is very stable and less dry than other sponge cakes, so it is perfect for motif cakes. Preparation: In a food processor or with a hand mixer.Batter for a round baking tin of 10 inches (≈ 26cm) ØIf you dont have non-salted butter use salted butter but leave the pinch of salt.

13 ounces (≈ 370g) non-salted butter13 ounces (≈ 370g) granulated sugar13 ounces (≈ 370g) All Purpose Flour, sifted7 medium eggs1 sachet vanilla sugar (0.5 ounces or 16g)1 sachet baking powder (0.5 ounces or 16g)4 pinches of salt6 stablespoons neutral oil

1. Sift flour and baking powder three times to mix in lots of air.2. Preheat oven to 350°F/175°C top and bottom heat.3. Grease the edge of the baking tin thoro-ughly with butter or margarine. Dust with flour. Line the bottom with baking paper. 4. Cream butter, salt, sugar and vanilla sugar in a bowl.5. In another bowl, gently mix 7 eggs.6. Carefully mix the eggs with the butter and sugar mixture. Stir until a homogeneous mixture is obtained.7. Quickly stir in the flour-baking powder mixture.8. Add six tablespoons of oil and mix briefly.9. Fill the dough into the prepared form and smooth it down.

10. Bake on the middle shelf for 60-65 minu-tes until the cake is golden brown. Remove from the oven when no dough sticks to the toothpick during the stick test and the cake begins to come loose at the edge of the mould.11. Remove from the oven and leave to rest for 15 minutes. Remove from the mould and allow to cool completely on a cake rack.

PREPA R AT IO N


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7. Russian Nut Cake This is the recipe for my favourite mass. The cake rises well when baked, is not too dry and very stable in its structure.


5 medium eggs10.5 ounces (≈ 300g) fine crystal sugar3.5 ounces (≈ 100g) grated walnuts or roas-ted hazelnuts6 fluid ounces (≈ 180 ml) Russian cold tea4 ounces (≈ 110g) neutral oil1/2 sachet baking powder (0.25 ounces or 8g)10.5 ounces (≈ 300g) All Purpose Flour2 pinches of salt

1. Prepare Russian tea and let it cool down.2. Preheat the oven to 350°F/175°C top and bottom heat.3. Grease the edge of the baking tin thoro-ughly with butter. Dust with flour. Line the bottom with baking paper.4. If hazelnuts are used, carefully roast the nuts in a pan and let them cool down.5. Pass the flour, 2 pinches of salt and baking powder through a sieve.6. Beat the eggs and sugar in a mixing bowl until the volume has doubled.7. Quickly add the cooled tea and the oil and stir.8. Carefully stir in the flour mixture and the nuts.9. Pour the dough into the prepared baking tin.

10. Bake on the middle rack for about one hour until golden brown. Check with the stick test when the cake is ready.11. Remove from the oven and leave to rest for 15 minutes. Remove from the mould and allow to cool completely on a cake rack.

PREPA R AT IO N

6. Sponge Cake with Spelt Flour and Grated Sunflower Seeds

This not everyday spelt biscuit is definitely worth a try. The grated sunflower seeds round off the taste. A perfect cake for nut allergy sufferers. Preparation: In a food processor or with a hand mixer.Batter for a round baking tin of 10 inches (≈ 26cm) Ø

4 medium egg whites4 medium egg yolks4.4 ounces (≈ 125g) wholemeal spelt flour2.1 ounces (≈ 60g) sunflower seeds,finely groundJuice and slightly grated zest of two organic oranges7 tablespoons blossom honey1 pinch of salt

1. Preheat oven to 350°F/175°C top and bot-tom heat.2. Grease the edge of the baking tin thoroug-hly with butter or margarine. Dust with spelt flour. Line the bottom with baking paper.3. Sieve the spelt flour and mix well with the grated sunflower seeds.4. Grate the peel of one organic orange and squeeze the juice of two oranges.5. Beat the egg whites with a pinch of salt until stiff. Put in a cool place.6. Beat the egg yolks, honey and orange juice in a separate mixing bowl until a creamy, light-coloured mixture is obtained.7. Alternately fold the flour and sunflower seed mixture and the egg white snow into the egg yolk mixture. Not too strongstir.

8. Fill the dough into the prepared baking tin and smooth it down.9. Bake in the preheated oven on the second rack from below for 20 minutes. After 20 minutes cover with baking paper and bake for another 5-10 minutes. The sponge cake should yield slightly at the touch of a finger. 10. Remove from the oven and leave to rest for 15 minutes. Remove from the mould and allow to cool completely on a cake rack.

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9. Glutenfree Chocolat CakeThis cake is ideal for people with gluten intolerance who love dark chocolate cakes. The chocolate coating should have a cocoa content of at least 70%. The baked cake is stable and is ideal for coating with fillings.


12 ounces (≈ 335g) dark chocolate (cocoa content 70%)4.4 ounces (≈ 125g) non-salted butter10 large egg (divided into yolk and eggwhite)2.5 ounces (≈ 75g) neutral oil4 ounces (≈ 110g) icing sugar1 teaspoon baking powder (optional wine stone baking powder)1 ounce (≈ 30g) corn starch or rice flour0.7 ounces (≈ 20g) cocoa powder8 ounces (≈ 225g) finely ground almonds

3 pinches of salt

1. Preheat oven to 360°F/180°C top and bottom heat.2. Line the edge and bottom of the baking tin with baking paper.3. Melt the chocolate coating, butter and oil in a bain-marie and let it cool down a little.4. Add the egg yolks and a pinch of salt and whip until creamy.5. In a separate mixing bowl, beat the egg whites and a pinch of salt until semi-stiff. Add icing sugar by the spoonful and conti-nue beating until stiff. Keep cold.6. Mix ground almonds, corn starch, wine stone baking powder and a pinch of salt and stir well.7. Alternately fold the flour-almond mixture and the beaten egg white into the egg mix-ture. Be careful not to mix the ingredients

too much so that the air does not escape from the beaten egg white.8. Pour the dough into the prepared baking tin and brush the sides of the tin slightly upwards.9. Bake on the middle shelf for 45-50 minu-tes. Remove from the oven as soon as the dough does not stick to the toothpick when you test the sticks and the cake starts to come loose at the edge of the pan. 10. Remove from the oven and leave to rest for 15 minutes. Remove from the mould and allow to cool completely on a cake rack.

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8. Glutenfree Almond Biscuit This biscuit is ideal for people with gluten intolerance. It is also lactose free and vegetarian. Nevertheless, please make sure that all ingredients used are gluten-free. Preparation: In a food processor or with a hand mixer.Batter for a round baking tin of 10 inches (≈ 26cm) Ø

6 medium eggs7 ounces (≈ 200g) fine crystal sugar1.8 ounces (≈ 50g) cane sugar (finely ground) Grated zest of an organic orange1 packet of vanilla sugar (0.5 ounces or 16g)8.8 ounces (≈ 250g) of peeled and finely ground almonds1.8 ounces (≈ 50g) corn starch or rice flour1 teaspoon baking powder1 pinch of salt

1. Mix corn starch, salt and baking powder well.2. Grind the brown sugar finely in the coffee mill and mix it with the fine granulated sugar.3. Mix grated almonds and cornstarch well in a separate bowl.4. Preheat the oven to 350°F/175°C top and bottom heat.5. Line the edge and bottom of the baking tin with baking paper.6. Beat the eggs, sugar mixture, vanilla sugar and grated orange peel in a mixing bowl until the volume of the mixture doubles.7. Loosely fold in the almond-corn starch mixture with a whisk.8. Put the dough into the prepared baking tin and smooth it down.

9. Bake on the middle shelf for 45-50 minu-tes. Remove from the oven as soon as the dough does not stick to the toothpick when you test the sticks and the cake starts to come loose at the edge of the pan.10. Remove from the oven and leave to rest for 15 minutes. Remove from the mould and allow to cool completely on a cake rack.

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11. Juicy Poppy Seed Cake Poppy seed is one of our oldest cultivated plants. Why not try this juicy and quick recipe. The delicious cake mixture will surprise and delight you.


6.4 ounces (≈ 180g) non-salted soft butter7 ounces (≈ 200g) granulated sugar1 vanilla pod6 medium eggs (devided into yolk and egg white1 pinch of salt8.8 ounces (≈ 250g) pot/quark7 ounces (≈ 200g) ground poppy seeds1.5 ounces (≈ 40g) All Purpose Flour1/2 a teaspoon baking powder

1. Preheat oven to 360°F/180°C top and bottom heat.2. Grease the edges of the baking tin and dust with flour. Cover the bottom with baking paper.3. Cut the vanilla pod in half lengthwise with a knife. Scrape out the black vanilla pulp with the back of a knife.4. Sift the flour and baking powder in a bowl and mix well with the ground poppy seeds.5. Pour the egg whites into a fat-free mixing bowl, add a pinch of salt and beat into se-mi-solid beaten egg whites. Spoon by spoon, add 5 ounces (≈ 100g) fine granulated sugar and continue beating until the beaten egg white is firm and stiff. Chill briefly.6. Pour soft butter, 5 ounces (≈ 100g) sugar and the the pulp of the vanilla pod into a

mixing bowl and stir until creamy.7. Add the egg yolks little by little and stir again and again.8. Add pot/quark and mix well.9. Alternately fold the poppy seed mixture and stiff beaten egg white into the curd mixture. Proceed carefully10. Pour the mixture into the prepared form and spread with a spatula from the centre to the edge11. ABake on the middle shelf for 40-50 minutes. Remove from the oven as soon as the dough does not stick to the toothpick when you test the sticks and the cake starts to come loose at the edge of the pan. 12. Remove from the oven and leave to rest for 15 minutes. Remove from the mould and allow to cool completely on a cake rack.

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10. Sponge for Panamacake This cake mixture is perfect for the famous panama cake. This delicious almond and chocola-te cake was named in 1914 after the Panama Canal which was opened at that time. Preparation: In a food processor or with a hand mixer.Batter for a round baking tin of 10 inches (≈ 26cm) Ø

5 ounces (≈ 140g) icing sugar5 ounces (≈ 140g) almonds (grated)2.5 ounces (≈ 70g) chocolate coating (grated) 7 medium egg (devided into yolk and egg whites)Juice of one lemon1 pinch of salt

1. Preheat oven to 360°F/180°C top and bottom heat.2. Grease the edges of the baking tin and dust with flour. Cover the bottom with baking paper.3. Grate the chocolate coating. Squeeze lemon.4. Mix the grated almonds with the grated chocolate coating in a bowl.5. Mix egg yolks, icing sugar and lemon juice in a bowl until very creamy.6. Fill the egg whites in a separate, fat-free bowl, add a pinch of salt and beat to a firm beaten egg white.7. Using a spatula, alternately fold the almond and couverture mixture and stiffly beaten egg whites into the egg yolk mixture.8. Fill the dough into the prepared baking tin

and smooth it down.9. Bake on the middle shelf for 45-50 minu-tes. Remove from the oven as soon as the dough does not stick to the toothpick when you test the sticks and the cake starts to come loose at the edge of the pan. 10. Remove from the oven and leave to rest for 15 minutes. Remove from the mould and allow to cool completely on a cake rack.

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13. Eggnog Cake The great thing about this recipe is that you can use any cream liqueur you like instead of the eggnog. This gives each cake its own unique taste.


5 medium eggs 7.7 ounces (≈ 220g) fine crystal sugar1 teaspoon vanilla sugar8.8 ounces (≈ 250g) All Purpose Flour1 teaspoon baking powder1.5 ounces (≈ 40g) of custard8.5 fluid ounces (≈ 250ml) eggnog8.5 ounces (≈ 250ml) neutral oil1 pinch of salt

1. Preheat oven to 340°F/170°C top and bot-tom heat.2. Grease the edges of the baking tin with butter or margarine and dust with flour. Line the bottom of the mould with baking paper.3. Sift the flour, baking powder and vanilla custard powder into a bowl and mix well.4. Beat the eggs in a fat-free mixing bowl. Add sugar, vanilla sugar and salt. Beat until the volume has tripled.5. Quickly add oil and advocaat and mix well.6. Quickly and easily lift the flour mixture and the egg mixture. Use a whisk or spatula.7. Pour the dough into the prepared baking tin and smooth it down.8. Bake in the preheated oven on the middle shelf at 340°F/170°C for 45-50 minutes until golden brown. Remove from the oven as

soon as the dough does not stick to the too-thpick when you test the sticks and the cake starts to come loose at the edge of the pan.9. Remove from the oven and leave to rest for 15 minutes. Remove from the mould and allow to cool completely on a cake rack.

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12. Light Fruit Cake This light fruit cake is a little more time consuming. It takes about 45 minutes to prepare, plus 8 hours soaking time. Well packed, it keeps in a cool place and unfolds its full aroma. It is a rich and juicy but light cake and is very popular for wedding cakes in the UK.


11 ounces (≈ 320g) candied, chopped fruit, e.g. pineapple, ginger, pitted dates, cher-ries, apricots, candied lemon peel, candied orange peel8.8 ounces (≈ 250g) sultanas8.8 ounces (≈ 250g) raisinsJuice & grated zest of an organic orange Juice & grated peel of an organic lemon3 tablespoons rum, sherry or brandy10.9 ounces (≈ 310g) soft non-salted butter10.9 ounces (≈ 310g) light raw cane sugar or

fine crispy cane sugar4 large eggs13.2 ounces (≈ 375g) sAll Purpose Flour, sifted1.5 ounces (≈ 40g) of peeled, chopped al-monds1 teaspoon baking powder1 teaspoon vanilla sugar2 teaspoons gingerbread spices1 teaspoon salt

1. In a large bowl, mix well the candied fruit, raisins, sultanas, orange and lemon juice, orange and lemon zest and the alcohol. Drain and leave to stand overnight in a cool place.2. Preheat oven to 320°F/160°C top and bottom heat.3. Line the edges of the baking tin with ba-king paper and grease it. Cover the bottom with baking paper.4. Sift the flour, gingerbread spices, baking powder and salt into a bowl.5. Lightly whisk the eggs in a container.6. Whip the soft butter, sugar and vanilla sugar until creamy.7. Alternately add eggs and flour mixture and stir until smooth. 8. Carefully stir in the marinated dried fruit together with the soaking liquid. Add chop-

ped almonds and mix. 9. Fill the soft dough into the prepared form. 10. Bake for 90 minutes on the middle rail. Reduce temperature to 300°F/150°C and bake for a further 105 minutes. Remove from the oven as soon as the dough does not stick to the toothpick when you test the sticks and the cake starts to come loose at the edge of the pan.11. Let the cake cool in the mould.12. Turn the cake out of the mould. Careful-ly wrap in two layers of baking paper and aluminium foil. Keep in an airtight sealed tin until you decorate.

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15. Old Viennese Sachercake The famous Sachercake was invented by a second year apprentice - Franz Sacher. There are many recipes - this is one of them.


7.7 ounces (≈ 220g) couverture (at least 70 % cocoa content)8 medium eggs (devided into yolks and egg whites6.4 ounces (≈ 180g) fine crystal sugar1 teaspoon vanilla sugar6.4 ounces (≈ 180g) All Purpose Flour1 teaspoon baking powder1 pinch of salt

1. Preheat oven to 340°F/170°C top and bot-tom heat.2. Grease the edges of the baking tin with butter or margarine and dust with flour. Line the bottom of the mould with baking paper.3. Melt the chocolate couverture in a water bath and let it cool down.4. Sift the flour and baking powder into a bowl at least twice. 5. Stir egg yolks, fine crystal sugar and vanil-la sugar until very foamy.6. Add the melted couverture to the egg yolk mixture and stir to a thick foam.7. In a fat-free mixing bowl, beat the egg whites with a pinch of salt to a firm, stiff consistency.8. Alternately mix the flour mixture andUsing a spatula, gently and loosely fold

the stiffly beaten snow into the egg yolk mixture.9. Fill the dough into the prepared baking tin and smooth it down.10. Bake on the middle shelf for 50-60 mi-nutes. Remove from the oven as soon as the dough does not stick to the toothpick when you test the sticks and the cake starts to come loose at the edge of the pan. 11. Remove from the oven and leave to rest for 15 minutes. Remove from the mould and allow to cool completely on a cake rack.

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14. Potato Cake You would never suspect that the dough of this delicious cake is made with boiled, strained potatoes. Macadamia, the queen of nuts, completes the flavour.After a week of rest, this cake tastes even better than fresh out of the oven. It becomes especially delicious with a macadamia cream filling.


8 ounces (≈ 225g) fine crystal sugar5 medium eggs (devided in yolk and egg-white)5 tablespoons cherry brandyJuice & grated zest of an organic lemon1 pinch of salt1/2 teaspoon baking powder8.8 ounces (≈ 250g) potatoes, cooked in their skins6.5 ounces (≈ 185g) ground hazelnuts2.3 ounces (≈ 65g) chopped macadamia nuts

1. Preheat oven to 360°F/180°C top and bottom heat.2. Grease the edges of the baking tin with butter or margarine and dust with flour. Line the bottom of the mould with baking paper.3. Peel boiled potatoes, let them cool down and strain them.4. Finely chop the macadamia nuts and mix with the ground hazelnuts.5. In a fat-free mixing bowl, beat the egg white, salt and baking powder until firm and stiff.6. In a second mixing bowl, mix egg yolk, sugar, 5 tablespoons cherry brandy, juice and zest of the lemon until the mixture becomes light and creamy.7. Alternately layer nuts, potatoes and bea-ten egg white on the egg yolk mass. Careful-

ly mix with a spatula until all the ingredients are processed in the dough.8. Fill the dough into the prepared baking tin and smooth it down.9. In the oven, use the second rail from below.10. Bake for 50-60 minutes until golden brown. Remove from the oven as soon as the dough does not stick to the toothpick when you test the sticks and the cake starts to come loose at the edge of the pan.11. Remove from the oven and leave to rest for 15 minutes. Remove from the mould and allow to cool completely on a cake rack.

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17. Persianercake I got this recipe from a friend. I was immediately impressed by the consistency and taste of the cake. The dough can be prepared with butter or margarine, it will definitely be a taste experience!


7.5 ounces (≈ 210g) non-salted soft butter or margarine7.5 ounces (≈ 210g) fine granulated sugar7.5 ounces (≈ 210g) finely ground hazelnuts 60g couverture or cooking chocolate7 medium eggs2.2 ounces (≈ 60g) breadcrumbs1 teaspoon baking powder1 pinch of salt if desired:1 knife point of ground cinnamon1 pinch of ground cloves

1. Preheat oven to 320°F/160°C top and bot-tom heat.2. Grease the edges of the baking tin with butter or margarine and dust with flour. Line the bottom of the mould with baking paper.3. Mix breadcrumbs, hazelnuts, cinnamon, cloves and baking powder in a bowl.4. Melt the chocolate coating (covertoure) in a water bath. Let it cool down.5. In a mixing bowl, mix soft butter or margarine with sugar and salt to a creamy mixture. Add the eggs piece by piece and stir until they are no longer visible.6. Stir in the melted, cooled couverture.7. Add breadcrumb-nut mixtureand stir.8. Fill the dough into the prepared baking tin and smooth it down.

9. Bake on the second rack from the bottom for 50-60 minutes. Remove from the oven as soon as no dough sticks to the toothpick when you test the sticks and the cake starts to come loose at the edge of the pan.10. Remove from the oven and leave to rest for 15 minutes. Remove from the mould and allow to cool completely on a cake rack.

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16. Sachercake There are countless modified recipes for Sachercake. Here is my second favourite recipe. I also like to use it for motif cakes, because the mixture is loose, juicy and stable and tastes great with creams.


5 ounces (≈ 145g) soft non-salted butter5.2 ounces (≈ 150g) granulated sugar6.7 ounces (≈ 190g) couverture (at least 70% cocoa)8 medium eggs (devided in yolks and egg whites)1.5 ounces (≈ 40g) icing sugar5 ounces (≈ 145g) All Purpose Flour1 teaspoon baking powder1 pinch of salt

1. Preheat oven to 340°F/170°C top and bot-tom heat.2. Grease the edges of the baking tin with butter or margarine and dust with flour. Line the bottom of the mould with baking paper.3. Melt the coverture in a water bath. Let it cool down.4. Sift the flour and baking powder at least twice.5. Cream the softened butter with the gra-nulated sugar.6. Add the cooled, smooth-stirred couver-ture to the butter mixture and stir to a thick foam.7. Gradually add eight egg yolks and beat vigorously.8. Beat the egg white with a pinch of salt until semi-rigid. Add the icing sugar by the

spoonful and keep beating until the snow is stiff and firm.9. Using a spatula, alternately fold the flour mixture and the beaten egg white into the chocolate mixture. Mix carefully.10. Pour the dough into the prepared baking tin.11. Bake on the middle shelf for 50-60 mi-nutes. Remove from the oven as soon as the dough does not stick to the toothpick when you test the sticks and the cake starts to come loose at the edge of the pan. 12. Remove from the oven and leave to rest for 15 minutes. Remove from the mould and allow to cool completely on a cake rack.

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19. Genueser Biscuit This sponge cake stays fresh longer if you add some melted butter. The dough is quick to prepare and is suitable for extraordinary cake creations.


8.1 ounces (≈ 230g) All Purpose Flour7 medium eggs8.1 ounces (≈ 230g) Icing sugar1 pinch of salt2.2 ounces (≈ 60g) non-salted butter, melted and cooled

1. Preheat oven to 340°F/170°C top and bot-tom heat.2. Grease the edges of the baking tin with butter or margarine and dust with flour. Line the bottom of the mould with baking paper.3. Mix flour and salt and sieve 2-3 times. 4. Beat the eggs and icing sugar in a mixing bowl for 8-10 minutes until the mixture has increased in volume and looks thick and light.5. Fold in sifted flour in two portions quickly and loosely with a spatula.6. Add the melted butter with the second portion.7. Fill the dough evenly into the prepared baking tin and smooth it down.8. Bake for 40-45 minutes until golden brown. Remove from the oven as soon as the

dough does not stick to the toothpick when you test the sticks and the cake starts to come loose at the edge of the pan.9. Leave to cool for 5-10 minutes with the oven door slightly open. Remove from the oven, turn out onto a kitchen grid lined with baking paper and allow to cool completely.

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18. Juicy Carrot CakeA very juicy cake. This sweet, vitamin-rich seduction is very popular with children. Try it, it‘s really delicious!


5 medium eggs (devided to yolks and egg whites)4 ounces (≈ 110g) honey1 pinch of salt1 vanilla podJuice & grated zest of an organic lemon3.9 ounces (≈ 100g) raw powdered cane sugar 5.8 ounces (≈ 170g) ground almonds4.5 ounces (≈ 130g) whole spelt flour1/2 teaspone baking powder8.8 ounces (≈ 250g) carrots

1 teaspoon cinnamon (ground)1.8 ounces (≈ 50g) non-salted butter, melted

1. Preheat oven to 340°F/170°C top and bot-tom heat.2. Grease the edges of the baking tin with butter or margarine and dust with flour. Line the bottom of the mould with baking paper.3. Melt the butter and let it cool down.4. Peel and finely grate the carrots. Grate the carrots by hand.5. Cut the vanilla pod lengthwise. With the back of a knife scrape out the black vanilla pulp.6. Sieve the spelt flour, baking powder and cinnamon into a bowl. Add ground almonds and mix everything together.7. In a mixing bowl, beat the egg yolks, ho-ney, lemon juice and zest until creamy. Add the cooled, liquid butter and beat again until very creamy.

8. In a second mixing bowl, beat the egg whites and salt to a semi-solid snow. Add the ground cane sugar by the spoonful and continue beating until the snow is firm and stiff.9. Stir a dough card full of beaten egg white into the egg yolk mixture. Alternately stir in carrots and flour-almond mixture carefully with a whisk. Finally, carefully fold in the remaining beaten egg white.10. Pour the dough into the prepared baking tin.11. On the second rail, let it tan for 45-50 minutes from the bottom.12. Remove from the oven and leave to rest for 15 minutes. Remove from the mould and allow to cool completely on a cake rack.

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21. Green CakeThis extraordinary spinach cake is very delicious. The cake has the fresh colour green and is a perfect spring cake.


1 pack spinach (8 ounces or 225g), deep-fro-zen, strained5 medium eggs (devided by yolks and egg whites)1 teaspoon vanilla sugar10.5 ounces (≈ 300g) fine crystal sugar7.4 ounces (≈ 210g) All Purpose Flour1 teaspoon baking powder1 teaspoon baking soda5.6 ounces (≈ 160g) neutral oil2 pinches of salt

1. Defrost frozen spinach overnight in the refrigerator.2. Preheat oven to 340°F/170°C top and bottom heat.3. Grease the edges of the baking tin and dust with flour. Line the bottom with baking paper.4. Sift flour and baking powder into a bowl and mix.5. In a fat-free bowl, whisk the egg whites with a pinch of salt to a firm, stiff beaten egg whites.6. In a separate bowl, mix the egg yolks, fine granulated sugar and vanilla sugar until creamy.7. Add the oil and continue stirring until a light, creamy mixture is obtained.8. Stier flour mixture and thawed spinach in

the egg yolk mixture.9. Loosely fold the firm beaten egg white into the dough in three portions. Use a spatula.10. Pour into the prepared baking tin and spread with a pastry spatula from the centre to the edge.11. Bake on the second rack from the bottom for 50-60 minutes. Remove from the oven as soon as no dough sticks to the toothpick when you test the sticks and the cake starts to come loose at the edge of the pan.12. Let it cool down for 10 minutes. Carefully remove from the mould and allow to cool completely on a cake rack.

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20. Gingerbread Sponge CakeWho could resist the sweet seduction of a delicious gingerbread biscuit? The spice mixture gives it a christmassy aroma.


5 medium eggs7 ounces (≈ 200g) icing sugar3 ounces (≈ 80g) All Purpose Flour3 ounces (≈ 80g) starch (potato or corn starch)1.1 ounces (≈ 30g) cocoa powder3/4 packet gingerbread spice1 teaspoon baking powder1 pinch of salt4 tablespoons melted and cooled butter

1. Preheat oven to 340°F/170°C top and bot-tom heat.2. Grease the edges of the baking tin with butter or margarine and dust with flour. Line the bottom of the mould with baking paper.3. Melt the butter in a small pan and let it cool down. 4. Sift the flour, salt, starch, cocoa powder, gingerbread spices and baking powder into a bowl at least twice.5. Beat the eggs and icing sugar in a mixing bowl until the mixture has tripled in volume.6. Fold in the flour mixture in two portions quickly and loosely with a spatula or whisk.7. For the second portion, also fold in the melted, cooled butter.8. Fill the dough into the prepared baking tin and smooth it down.

9. Bake on the middle rack for 30-40 backen. Remove from the oven as soon as the dough does not stick to the toothpick when you test the sticks and the cake starts to come loose at the edge of the pan.10. Leave to cool for 5-10 minutes with the oven door slightly open. Remove from the oven, turn out onto a kitchen grid lined with baking paper and allow to cool completely.

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23. Chest Nut Cake Chestnut lovers get their money‘s worth with this cake mixture. The chestnut puree gives the cake that certain something.


8.8 ounces (≈ 250g) chestnut, passes5.2 ounces (≈ 150g) fine crystal sugar1 teaspoon vanilla sugar1 pinch of salt6 medium eggs (devide yolks from egg white)2.2 ounces (≈ 60g) breadcrumbs

1. Incise the chestnuts on the round side. Cook in the steamer at 210°F/100°C for 30 minutes. The steam prevents the chestnuts from drying out and preserves their wonder-ful aromas.2. Take out the chestnuts and let them cool down briefly. Peel the chestnuts, strain whi-le still hot and allow to cool completely.3. Preheat oven to 320°F/160°C hot air.4. In a fat-free bowl, beat the egg whites with a pinch of salt until firm and stiff.5. Cream egg yolk, fine crystal sugar and vanilla sugar.6. Breadcrumbs and the cooled down, passed chestnuts into the egg yolk mass. Stir well.7. Carefully fold the stiff beaten egg white into the dough with a spatula.8. Fill the dough into the prepared baking tin

and smooth it down.9. Allow to bake at 320°F/160°C hot air for about one hour. Remove from the oven as soon as the dough does not stick to the toothpick during the stick test and the cake starts to come loose at the edge of the mould.10. Let it cool down for ten minutes. Careful-ly remove from the mould and immediately cut through horizontally in the middle. Let both parts cool down on a cake rack.

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22. Madeira Cake The Madeira Cake is a classic sponge cake from England. The name comes from the fact that it was originally enjoyed with a glass of Madeira Wine. I especially love it because it is juicy and is excellent for 3D cakes.


6.4 ounces (≈ 180g) non-salted soft butter 6.4 ounces (≈ 180g) granulated sugar3 medium eggsGrated zest of an organic lemon1 teaspoon vanilla sugar1.8 ounces (≈ 50g) finely ground almonds7 ounces (≈ 200g) of All Purpose Flour1/2 teaspoon baking powder 2 pinches of salt1/4 teaspoon baking soda

1. Preheat oven to 340°F/170°C top and bot-tom heat.2. Grease and dust the edges of the baking tin with butter. Cover the bottom with ba-king paper and grease it.3. Sift the flour, baking powder, baking soda and salt into a bowl.4. Mix in ground almonds.5. In a mixing bowl, whisk the soft butter and the granulated sugar until foamy.6. Stir in one egg at a time.7. Add vanilla sugar and lemon zest.8. Gradually stir in the flour mixture. The dough should fall off the spoon with a hard tear.9. Pour the dough into the prepared baking tin. Use a pastry spatula to paint from the middle to the edge.

10. Bake on the second rack from the bottom for 55-60 minutes. Remove from the oven as soon as no dough sticks to the toothpick when you test the sticks and the cake starts to come loose at the edge of the pan. 11. Let it cool down for 10 minutes. Carefully remove from the mould and allow to cool completely on a cake rack.12. This cake stays fresh for three days in a hermetically sealed container.

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25. Chocolate Mud Cake This exquisite dark brown chocolate cake is particularly appreciated in England. It can be fil-led as desired and has a very intense chocolate taste. The Chocolate Mud Cake is well suited as a base for three-dimensional cakes.


11 ounces (≈ 320g) non-salted butter, in pieces12.3 ounces (≈ 350g) chocolate coating (at least 70% cocoa)12.2 ounces (≈ 340g) raw cane sugar4 large eggs1.5 ounces (≈ 40g) potato starch6.5 ounces (≈ 185g) All Purpose Flour1/2 teaspoon baking powder1 teaspoon baking soda2 tablespoons cocoa powder

1 tsp instant coffee powder0.7 ounces (≈ 275g) milk

1. Preheat oven to 340°F/170°C top and bot-tom heat.2. Grease and dust the edges of the baking tin with butter. Cover the bottom with ba-king paper and grease it.3. Finely chop the chocolate coating and mix with the raw sugar.4. Sift the potato starch, flour, cocoa, in-stant coffee powder, baking powder, baking soda and salt into a bowl and mix well.5. Melt butter in a pot on the stove. Remove from heat and add the chocolate and sugar mixture. Stir until a homogenous mass is formed. Let it cool down a little.6. Beat one egg after the other into the mixture and mix well. The eggs should be at room temperature.7. Stir flour mix and milk alternately under

the chocolate mixture until all the ingre-dients are processed.8. Fill the dough into the prepared baking tin and smooth it down.9. Bake on the second rack from the bottom for 80-90 minutes. Remove from the oven as soon as no dough sticks to the toothpick when you test the sticks and the cake starts to come loose at the edge of the pan. 10. Let it cool down for 10 minutes. Carefully remove from the mould and allow to cool completely on a cake rack.

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24. Pumpkin Seed CakePumpkin seeds have an amazing number of valuable ingredients - vitamin E, minerals and even happiness hormones. This cake tastes very good and the dough has an unusual, plea-sant, greenish colour due to the added pumpkin seed oil.


7 ounces (≈ 200g) soft non-salted butter5 medium eggs (devided into yolks and egg whites)5.6 ounces (≈ 160g) fine crystal sugar1 teaspoon vanilla sugarGrated zest of an organic lemon7 tablespoons rum11 ounces (≈ 320g) ground pumpkin seeds 1 tablespoon instant coffee powder2.8 ounces (≈ 80g) All Purpose Flour1 teaspoon baking powder

pinch of salt2 tablespoons pumpkin seed oil

1. Preheat oven to 340°F/170°C top and bot-tom heat.2. Grease and dust the edges of the baking tin with butter. Cover the bottom with ba-king paper and grease it.3. Finely grind the pumpkin seeds.4. Pass the flour, baking powder and coffee powder through a sieve. Add pumpkin seeds and mix well.5. Grate the zest of the organic lemon.6. Stir softened butter, granulated sugar, va-nilla sugar, rum and grated lemon peel into a creamy mixture. Stir in the egg yolks. Finally add pumpkin seed oil and mix well.7. Beat the egg whites and salt until firm and stiff8. Alternating fold the pumpkin seed mix-ture and the beaten egg white into the egg

yolk mixture. Work carefully with a spatula or snow beater until all ingredients are mixed.9. Pour the dough into the prepared form and spread it with a dough spatula from the centre to the edge10. Bake on the second rack from the bottom for 50-55 minutes. Remove from the oven as soon as no dough sticks to the toothpick when you test the sticks and the cake starts to come loose at the edge of the pan.11. Let it cool down for 10 minutes. Carefully remove from the mould and allow to cool completely on a cake rack.

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Filling Recipes

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Ganache Basics

Making a ganache is no big deal. To make cakes fondanttaugich, you spread ganache on them beforehand, but they can also be used as fillings for cakes and chocolates or as toppings for cupcakes. The consistency of the ganache can be very different.

I coat my cakes with ganache because it becomes firmer than buttercream and thus provides a more stable base for fondant coatings.

Depending on which type of chocolate is used - dark, milk or white chocolate - the consisten-cy of the ganache also changes slightly. However, the preparation is the same.If you have enough filling to spread, the cream to chocolate ratio should be as follows

For dark chocolate or couverture:8.5 fluid ounces (≈ 250ml) cream: 17 ounces (≈ 500g) dark chocolate (1:2)

For milk chocolate:8.5 fluid ounces (≈ 250ml) cream: 21.25 ounces (≈ 625g) milk chocolate (1:2,5)

For white chocolate:8.5 fluid ounces (≈ 250ml) cream: 25.5 ounces (≈ 750g) white chocolate (1:3)

For the filling I recommend a different ratio where the ganache has a softer consistency and is easier to spread.

Dark chocolate 1:1milk chocolate: 1:1,5White chocolate: 1:2

Tip: The ganache can be flavoured with a teaspoon of citric acid, a teaspoon of instant coffee powder, rum, cognac or syrup.

1. Dark GanacheImportant: This filling is suitable for fondant

03. Heat the cream and remove from the heat just before boiling. This makes the con-sistency creamy and homogeneous.

04. Add 17 ounces (≈ 500g) chopped dark chocolate or chocolate chips.

01. Place a slightly larger, fireproof pot on the hotplate..

02. Empty 8.5 fluid ounces (≈ 250ml) cream into the pot.

05. Stir with a whisk or whisking tool in order to add as little air as possible. Stir until the chocolate has combined with the cream.

06. The ganache should have a creamy con-sistency. Let it cool down for a few hours in a cool place. Stir until smooth again before further processing.

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2. Light GanacheImportant: This filling is suitable for fondant

03. For a lemon flavoured ganache, add a heaped teaspoon of citric acid

04. Stir until the chocolate has combined with the cream. The ganache should have a creamy consistency.

01. Add 25.5 ounces (≈ 750g) finely chopped white chocolate coating to 8.5 fluid ounces (≈ 250ml) cream. Wait a few minutes until the chocolate melts.

02. Stir carefully with an egg whisk without adding to much air.

05. Allow to cool for a few hours in a cool place.

06. Break open the cooled ganache before further use.

3. Swiss Meringue Buttercream The Swiss Meringue Buttercream is a fondant suitable filling and its taste and aroma is airy, balanced and for me simply delicious. I like to use it for cake fillings or directly for decorati-on. It is also excellent as a topping for cupcakes, because it is the most delicate buttercream, for that. The shelf life is chilled 3 to 5 days.

Important: This filling is suitable for fondant If you don‘t have non-salted butter use salted butter but leave the pinch of salt.

5 medium egg whites7.7 ounces (≈ 220g) fine crystal sugar2 pinches of salt12.3 ounces (≈ 350g) non-salted butter (soft)Flavors to taste

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01. In a larger glass bowl separate the yolks of 5 eggs from the egg white.

02. Now add two pinches of a finely ground salt.

03. Add 7.7 ounces (≈ 220g) of fine crystal sugar.

04. In a small pot bring water almost to the boil, put the glass bowl on the pot.

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05. Slowly dissolve the sugar in the egg whi-te with the hand blender at medium speed.

07. The egg white mass increases massively in volume. When the 140°F/60°C are reached, the glass bowl is removed from the water bath.

09. So continue beating until the volume has doubled and the bowl is cooler on the outside.

06. The snow mass is heated to about 140°F/60°C and the egg white is pasteurised If you don‘t have a thermometer, heat the egg white until the sugar has completely dissolved and the mass feels very hot!

08. Now beat the egg whites until the bowl fills up cold from the outside. This can take between eight and twelve minutes.

10. Using a tablespoon, cut off pieces of the soft butter 12.3 ounces (≈ 350g) and mix into the beaten egg white.

11. Do this in several steps, i.e. do not imme-diately add all the softened butter.

13. After five to ten minutes the buttercre-am becomes smooth and firm again, it can be flavoured and, if desired, coloured with gel or paste.

12. In the meantime the mass looks like clotted, but that is no problem, just keep beating.

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5. Gingerbread Cream The gingerbread spice makes this cream filling particularly seductive and unique.

Important: This filling is not suitable for fondant

3 medium egg yolks1 tablespoon blossom honey6 gelatine sheets1 tablespoon rum (optional)17 ounces (≈ 500g) mascarpone1 cup of cream3.9 ounces (≈ 100g) icing sugar1 tablespoon gingerbread spice1 pinch of salt

1. In a mixing bowl whip mascarpone, egg yolk, rum, honey, icing sugar, salt and vanilla sugar until creamy.2. Soak the leaf gelatine in cold water for five minutes (place the leaves one by one in the water). Gently squeeze out the swollen gelatine leaves and dissolve them in a small pot at low heat while still wet. Leave to cool down.3. To equalize the temperature, stir 2-3 tablespoons of the cream into the lukewarm gelatine solution.4. Stir into the remaining mascarpone cream with a whisk.5. Whip the cream in a cool bowl until stiff.6. Fold the whipped cream into the mascar-pone cream.

For cake1. Place a sponge cake base in a round, adjustable cake ring. Spread with a part of the cream. Place the second cake base and spread with the other half of the cream. Fi-nally, place a third sponge cake base on top.2. Leave the assembled cake together with the cake ring to cool in the refrigerator for several hours or overnight.3. Remove the cake from the cake ring and decorate.

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4. Chocolate Buttercream Buttercream with milk, dark or white chocolate.

This is one of my basic recipes: A very good chocolate buttercream with different chocolate variations. It is suitable for fondant and can be used both for filling and for coating.

Important: This Filling is suitable for fondant If you don‘t have non-salted butter use salted butter but leave the pinch of salt.

Chocolate variations for:

White chocolate17 ounces (≈ 500g) soft butter2.3 ounces (≈ 70g) icing sugar8.8 ounces (≈ 250g) white chocolate3.3 fluid ounces (≈ 100ml)cream1 pinch of salt

Milk chocolate17 ounces (≈ 500g) soft butter3.9 ounces (≈ 70g) icing sugar7 ounces (≈ 200g) whole milk chocolate3.3 fluid ounces (≈ 100ml) cream1 pinch of salt

Dark chocolate17 ounces (≈ 500g) soft butter4.5 oz. (≈ 130g) icing sugar5.2 ounces (≈ 150g) dark chocolate3.3 fluid ounces (≈ 100ml) cream)1 pinch of salt

1. Chop the chocolate into small pieces and place in a bowl.2. Heat the cream in a pot. Remove the pot from the stove just before boiling.3. Pour hot cream into the chopped chocola-te and stir coarsely so that the chocolate is covered and begins to melt.4. Stir with a spoon until cream and chocola-te combine. Leave to cool for at least half an hour at room temperature.5. Whip the softened butter in a mixing bowl with icing sugar and salt for 6-8 minutes with a food processor.6. Add the cooled chocolate cream mixture by the spoonful while continuing to stir. Whip the buttercream further, until a nice, creamy consistency is achieved.

Caution: If the chocolate cream mixture is too warm when stirred into the whipped butter, the butter will melt and become too liquid. If this happens, switch off the food processor and let the cream cool down (if necessary in the refrigerator). Then continue to whip.

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6. Strawberry CreamStrawberry cream cakes are a classic and should not be missing from any cake buffet in summer.

Tip: Whip a cup of cream with a packet of cream stiffener according to the instructions and decorate the cake with it. If desired, decorate with halved strawberries.


7 gelatine leaves4 egg yolks7 ounces (≈ 200g) strawberries8.5 ounces (≈ 250ml) cream8.5 ounces (≈ 250ml) milk2.8 ounces (≈ 80g) fine crystal sugar1 teespoon vanilla sugarA pinch of salt

1. Wash the strawberries, mash them finely and pass through a sieve.2. Place leaf gelatine individually in cold water and soak for five minutes.3. Fill egg yolk, sugar, vanilla sugar and salt into a bowl. Add the milk and beat in a hot water bath with a hand mixer or whisk until creamy. Do not let it get too hot. Remove from the heat and continue stirring briefly.4. Squeeze the gelatine and stir into the egg yolk mixture.5. Whip the cream in a cold bowl until stiff.6. Place the bowl with the egg yolk cream in a white bowl with cold ice water. Stir until it begins to gel.7. Remove from the water bath. Use a spatu-la to loosely fold the whipped cream into

the cream.8. Carefully fold in the pureed strawberries.

For cake1. Place the first sponge cake base in an adjustable cake ring and spread with the cream. Place another cake base on top and continue spreading. Continue until all the bases are in place.2. Let the cake set in the refrigerator over-night.3. Carefully remove the cake ring and deco-rate the cake.

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7. Mango-Mascarpone Cream Mango - this sweet, exotic fruit awakens a longing for the South Seas. This fruity filling goes well with many different sponge cake variations.

Tip: Whip a cup of cream with a packet of cream stiffener according to instructions and decorate the cake with the filling.


10.5 ounces (≈ 300g) Mascarpone (Mascar-pone light on request)4.5 ounces (≈ 130g) icing sugar14.1 ounces (≈ 400g) canned mango5 gelatine leaves13.5 fluit ounces (≈ 400ml) cream1 pinch of salt17 ounces (≈ 500g) QimiQ Classic (page 8)

1. Soak gelatine leaves individually in cold water for five minutes.2. Dissolve in a small pot at low heat. Let it cool down.3. Drain mangos well. Cut 5.2 ounces (≈ 150g)into small pieces and puree the rest.4. In a mixing bowl, whisk together 17 oun-ces (≈ 500g) QimiQ and a pinch of salt with the powder pack.5. To equalise the temperature, stir 2-3 tablespoons of the QimiQ mixture into the lukewarm gelatine solution. Stir the mixture into the remaining QimiQ base.6. Stir in mango puree and mango pieces.7. Whip the cream in a cooled bowl until stiff.8. Carefully fold the Mango QimiQ mixture into the whipped cream.

For cake1. Place the first sponge cake base in an adjustable cake ring and spread with the cream. Place another cake base on top and continue spreading. Continue until all the bases are in place.2. Allow the cake and the cake ring to set in the refrigerator for several hours.3. Carefully remove the cake ring and deco-rate the cake nicely.

Attention: Do not use fresh mangoes for gelatine dishes. The fruit contains an enzy-me which dissolves gelatine and prevents it from solidifying.

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8. Honey Nut Brittle Cream This honey-nut brittle Cream is a „crunchy“ cream filling for sponge cake bases. Almonds or hazelnuts can also be used instead of walnuts.

Tip: Whip a cup of whipped cream with a packet of cream stiffener according to the instruc-tions and use it to decorate the cake. Sprinkle the edge with honey brittle.

Important: This filling is not suitable for fondant If you don‘t have non-salted butter use salted butter but leave the pinch of salt.

5.2 ounces (≈ 150g) walnut kernels2.6 ounces (≈ 80g) honey1.8 ounces (≈ 50g) non-salted butter1.8 ounces (≈ 50g) seedy oat flakes25 fluid ounces (≈ 750ml) cream3 teaspoons of cream stiffener1 teasponn vanilla sugar1.4 fluid ounces (≈ 40ml) nut liqueur (optio-nal)4 tablespoons maple syrup1 pinch of salt

1. Line a baking tray with baking paper and lightly oil it.2. Melt the butter in a pan and mix with the honey. Heat while stirring until the mixture bubbles slightly. Stir in nuts and oat flakes. Continue stirring until a soft brown brittle is formed.3. Spread it on the sheet metal and let it cool down overnight.4. The next day, fill into a freezer bag and crumble finely with a rolling pin.5. Whip the cream in a cooled bowl with the cream stiffener until stiff.6. Add maple syrup, salt, vanilla sugar and nut liqueur.7. Carefully fold in the nut brittle with a spatula.

For cake1. Spread the cream on two cake bases.2. Place the two sponge cake bases with cream on top of each other with the help of the adjustable cake ring. Leave to set in the fridge for a few hours.3. Remove the cake ring and decorate the cake.

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9. Caramellbutter CreamThis caramel buttercream is a slightly more elaborate filling, but it is worth every minute of the time: it tastes great!

Tip: Whip a cup of whipped cream with a packet of cream stiffener according to the instruc-tions and use it to decorate the cake.


For the caramel3.9 ounces (≈ 100g) QimiQ Classic (page 8)4.8 ounces (≈ 140g) fine crystal sugar1 pinch of salt2.2 ounces (≈ 60g) non-salted butter

For the cream14.1 ounces (≈ 400g) QimiQ Whip (page 8)5.2 ounces (≈ 150g) melted, cooled butter Icing sugar (as much as you like)

Preparation Caramel1. Whisk QimiQ Classic (room temperature) smooth in a bowl.2. Caramelise the fine granulated sugar in a saucepan on the stove until golden brown. Add the smooth-stirred QimiQ with a pinch of salt and continue to cook whilst stirring until a homogenous mass is formed3. Add butter and mix well again.4. Let it cool down.

Preparation Cream1. Pour the QimiQ Whip into a mixing bowl and whisk with a food processor2. The melted, cooled butter long-sam and continue beating at a slightly lower setting.

3. Add 3.9 ounces (≈ 100g) of the liquid cara-mel and mix.

For cake1. Place an adjustable round cake ring around the first sponge cake base and spread with cream. Place the second cake base on top and spread. Continue until the cake is com-pletely set.2. Allow the cake ring to set overnight in the refrigerator.3. Remove the cake ring carefully and deco-rate the cake.

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10. Mocha Buttercream A light mocha buttercream, ideal for cake filling and also perfect for cupcakes. In this form the buttercream is not suitable for fondants.


For the pudding:1.4 ounces (≈ 40g) pudding powder1 egg yolk12.7 fluid ounces (≈ 375ml) milk3.9 ounces (≈ 100g) fine crystal sugar2-3 tablespoons instant coffee powder

For the cream:10.5 ounces (≈ 300g) soft non-salted butter 4-6 tablespoons icing sugar0.7 fluid ounces (≈ 20ml) cognac or coffee liqueur1 pinch of salt

1. Whisk pudding powder with egg yolk, fine crystal sugar and instant coffee powder in the milk.2. Boil up the remaining milk, stir in the pudding mixture and stir until the mixture comes to the boil.3. Immediately cover with cling film to pre-vent skin formation. Allow to cool overnight at room temperature.4. Cream soft butter (room temperature) with icing sugar and a pinch of salt.5. Gradually mix in the pudding mixture (room temperature) while stirring constant-ly. Season to taste with the cognac.6. Continue beating vigorously until the cream is light brown and fluffy.

Caution: To prevent the buttercream from curdling during preparation, the frothy but-ter and the custard should be at the same temperature.

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11. Fruity Pudding Buttercream This fruity, loose raspberry pudding buttercream is perfect for cakes and cupcakes.


16.9 fluid ounces (≈ 500ml) fruit puree fropm raspberries1.8 ounces (≈ 50g) pudding powder (vanilla) 9 ounces (≈ 270g) non-salted butter (room temperature)Juice of one lemon1 pinch of saltIcing sugar (as much as you want)

1. Bring the raspberries to the boil in a pot and pass through a sieve. Let them cool down.2. Measure the fruit puree - 16.9 fluid oun-cers (≈ 500ml) are needed. If it is too thick, it can be diluted with raspberry juice or water. If necessary, season with sugar and lemon juice. Take off a few tablespoons and fill into a cup.3. Pour the liquid into the vanilla pudding powder (not the other way round, otherwise it will clump) and stir until smooth.4. Boil up the rest of the fruit puree. Stir in the vanilla pudding mixture and bring to the boil again. Stir constantly.5. Cover the finished pudding immediately with cling film. Best leave to cool down

at room temperature overnight.6. Whip the softened butter (room tempera-ture) with a little icing sugar and a pinch of salt until creamy.7. Add pudding by the spoonful, stirring constantly. Continue stirring on a low setting until the complete fruit pudding is incorporated. The filling should become light and fluffy.

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12. Lemon Curd Cream A lemon filling with cream cheese that tastes particularly delicious: it is both fruity and plea-santly acidic.

Lemon Curd is a fruity lemon filling that can be prepared by yourself. It tastes particularly lemony.


5 fluid ounces (≈ 150ml) lemon juice1 tablespoon lemon peel (organic lemon) 1 tablespoon vanilla sugar (optional)5.6 ounces (≈ 160g) sugar1 teaspoon starch flour1.4 ounces (≈ 40g) butter3 medium eggs1 pinch of salt

Ingredients for the Lemon Curd5.2 ounces (≈ 150g) butter7 ounces (≈ 200g) cream cheese1.4 ounces (≈ 40g) icing sugar6.3 ounces (≈ 180g) lemon curdGrated zest of an organic lemon2 pinches of salt

1. Wash and dry the organic lemon with hot water.2. Using a zester grater, rub the yellow peel off the unsprayed lemons.3. In a fireproof pot, mix the lemon juice, lemon zest, cornflour, sugar and the whisked eggs. Place on the stove plate.4. Leave to thicken for 8 to 10 minutes on medium setting, stirring continuously. Do not bring to the boil.5. Immediately pass through a sieve. Cover with cling film and allow to cool for five minutes.6. Add butter and stir until smooth.7. Fill into two small, clean glasses, close them and let them cool down.

Caution:The Lemon Curd keeps for one week in the refrigerator.

Preparation for the filling:1. Whip the soft butter and cream cheese in a bowl until creamy.2. Add lemon zest, salt and icing sugar and mix well again.3. Finally fold in the Lemon Curd

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13. French Buttercream An exquisite buttercream. It takes a little more time, but the end result is simply delicious! This filling is a perfect filling for cakes and macarons and can be modified if required.

Attention: With 17 ounces (≈ 500g) butter the filling becomes suitable for fondant .With 10.5 ounces (≈ 300g) butter it becomes softer and is ideal for filling.

Important: This filling is not suitable for fondant if you use 10.5 ounces (≈ 300g) butter If you don‘t have non-salted butter use salted butter but leave the pinch of salt.

6 egg yolks6.7 ounces (≈ 190g) fine crystal sugar2 ounces (≈ 60 ml) water1 pinch of saltbutter as described above (room tempera-ture)

1. Stir egg yolks in a mixing bowl until cre-amy.2. Bring water and sugar to the boil in a pot until the thermometer shows 230°F/115°C.3. Pour the hot syrup very slowly, stirring constantly, into the egg yolk. Beat until the egg cream has cooled down (20-25 minutes). The cream should increase significantly in volume and become whitish and thick-foa-med.4. Then stir the butter in small pieces into the egg cream until everything has com-bined to form a smooth cream.

Tip: The basic recipe can be modified for different taste variations.

Chocolate flavour: add 7 ounces (≈ 200g) dark chocolateCoffee flavour: add 2-3 coffee spoons of instant coffee powderLemon flavour: add 5.2 ounces (≈ 150g) lemon curdPistachio flavour: add 3.9 ounces (≈ 100g) pistachio pastryEggnog flavour: add 3.9 ounces (≈ 100g) eggnog pastry

The quantities for the diffrent flavours stated are approximate values. Try out for yourself at which quantities you like it best.

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15. Cuba-Libre Cream Depending on how alcoholic you like it, you can vary the amount of rum. This Cuba Libre Cream is rather nothing for a child‘s birthday cake.

Attention: This recipe has gone out of fashion because of the raw processed eggs. Because of the danger of salmonella, use only very fresh organic eggs.


2 fresh medium organic eggs13.5 ounces (≈ 400ml) cream3.2 ounces (≈ 90g) icing sugar5 gelatine leaves2 organic lime1.fluid ounces (≈ 50ml) rum1 pinch of salt

1. Rub the skin of an organic lime with a zes-ter grater, then squeeze out the juice. Use only the juice from the second lime.2. Mix rum and juice, add leaf gelatine and let it swell for five minutes.3. Separating eggs. Beat the egg whites in a fat-free bowl to a firm beaten egg white.4. Mix egg yolks, sugar and pinch of salt in a bowl until smooth.5. Dissolve the gelatine-rum-lemon mixture in a pot at low heat. Let it cool down.6. Whip the cream with the lime zest in a cool bowl until stiff.7. 2-3 tablespoons of the whipped cream in mix the cooled gelatine solution.8. Stir the mixture well with the egg yolk mixture.

9. Use a spatula to fold the stiffly whipped cream into the egg yolk mixture. Finally, carefully fold in the stiff beaten egg white.

For cake1. Place a round, adjustable cake ring close to a slightly higher, individually baked sponge cake base. Fill with the cream.2. Place the cake and cake ring in the refrige-rator overnight.3. Remove the ring carefully and decorate the cake.

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14. Fine Pumpkin Seed CreamAn extraordinary filling for pumpkin fans, which is always gladly made and eaten!

Tip: Whip a cup of whipped cream with a packet of cream stiffener as described in the inst-ructions. Decorate the cake with the filling, sprinkle the edge with pumpkin brittle.


Ingredients for the filling6 leaves gelatine1.3 fluid ounces (≈ 40ml) eggnog1 medium egg,2 extra medium egg yolks1.8 ounces (≈ 50g) fine crystal sugar1 teaspoon vanilla sugar1 pinch of salt5.2 ounces (≈ 150g) white couverture13.5 fluid ounces (≈ 400ml) cream1.8 ounces (≈ 50g) pumpkin brittle

Ingredients for the pumpkin brittle4.2 ounces (≈ 120g) pumpkin seeds, roughly chopped4.2 ounces (≈ 120g) icing sugarOil for the pan

1. Melt the chocolate and let it cool down.2. Whip the cream in a bowl until stiff.3. Soak the leaf gelatine in cold water for five minutes, but place the leaves one by one in the water. Squeeze the swollen gelatine leaves slightly and dissolve them in a small pot at low heat while still wet. Let it cool down.4. Cream egg, egg yolk, fine crystal sugar, vanilla sugar and salt. Mix with the eggnog and the cooled couverture.5. To equalize the temperature, stir 2-3 tab-lespoons of the egg yolk mass into the warm gelatine solution. Mix this mixture with the remaining egg yolk mass.6. Mix the grated pumpkin brittle (approx. 50g) with the egg yolk mixture and the whipped cream.

For cake1. Place a sponge cake base in a round, ad-justable cake ring. Spread some of the cream on it. Place the second cake base and spread with the other half of the cream. Finally, place a third sponge cake base on top.2. Leave the assembled cake together with the cake ring to cool in the refrigerator for several hours or overnight.3. Remove cake from the ring and decorate.

Preparation pumpkin brittleCaramelize sugar with 2 tablespoons of wa-ter until light. Add chopped pumpkin seeds and roast well. Spread the mixture on an oil-coated baking tray and let it cool down. Grate finely.

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16. Chestnut Cream Diese lockere Maronisahne kann man nicht nur für Tortenfüllungen verwenden, auch Schnit-ten und Törtchen schmecken damit sehr gut.

Einen Becher Schlagsahne mit einem Päckchen Sahnesteif laut Anleitung aufschlagen. DieTorte mit der Sahne verzieren. Mit 12 Maroniherzen garnieren.


25 fluid ounces (≈ 750ml) of cream8.8 ounces (≈ 250g) chestnut puree3.9 ounces (≈ 100g) icing sugar2 teaspoons vanilla sugar3 tablespoons rum1 pinch of salt8 gelatine leaves

1. Soak leaf gelatine individually in cold wa-ter for five minutes.2. Squeeze the gelatine and dissolve it in a small pot with the rum at low heat. Let it cool down.3. Whip whipped cream with vanilla sugar and salt in a cooled bowl until stiff.4. In a bowl mixchestnut puree with the icing sugar.5. To balance the temperature, stir 2-3 tablespoons of the whipped cream into the lukewarm gelatine solution.6. While stirring, mix with the remaining whipped cream.7. Carefully stir in the chestnut rice mixture with a spatula.

For cake1. Place an adjustable, round cake ring around the first cake base and spread with half of the cream.2. Place the second floor and apply the remaining cream.3. Smooth it and garnish with the remaining chestnut puree.4. Let the cake and the cake ring set over-night in the refrigerator.5. Remove the cake ring carefully and deco-rate the cake.

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17. Blacktea Cream A rather unknown, aromatic filling: The light black tea cream. A bit elaborate, but delicious!

Tip: Mix one tablespoon of cold milk with 1/4 teaspoon of Matcha powder. Whip 3.3 fluid ounces (≈ 100ml) cream with a 1/4 pack of cream stiffener, mix 3-4 tablespoons of the mix-ture with the Matcha milk and fill into a piping bag. Spread the remaining cream thinly on the black tea cream. Finally, use the piping bag to dab the cream.


4.2 ounces (≈ 125g) white chocolate coating4.2 fluid ounces (≈ 125ml) milk2 tablespoons or 2 packets of strong black tea, e.g. Assam or Earl Grey0.7 fluid ounces (≈ 20ml) rum or rum flavou-ring1 pinch of salt5 gelatine leaves3 ounces (≈ 80g) fine crystal sugar4 egg yolks13.5 fluid ounces(≈ 400ml) cream

1. Melt the white chocolate coating in a water bath. Let it cool down.2. Soak the leaf gelatine in cold water for five minutes. Insert the leaves individually.3. Heat milk in a pot, but do not bring to the boil. Remove from the heat and sprinkle with tea.4. Leave to soak for 5-6 minutes, then strain.5. Beat the egg yolks with sugar and salt until creamy. Slowly stir in flavoured milk.6. Pour the mixture into a pot with a thick bottom. Remove over medium heat, stirring vigorously with a wooden spoon to form a rose. Do not boil. When the cream thickens, remove from the heat.7. Squeeze the gelatine leaves one by one and stir in. Stir in rum flavour and the melted

chocolate coating.8. Pour into a bowl and allow to cool.9. Whip the cream in a cold bowl until stiff.10. When the cream begins to gel, fold in the stiffly whipped cream.

For cake1. Place an adjustable cake ring tightly around a slightly higher sponge cake base and fill with the cream.2. Place the cake and cake ring in the refrige-rator overnight.3. Remove the ring carefully and decorate the cake.

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18. Mocha Cream If you love the taste of coffee, this mocha cream is just right for you.

Tip: Whip a cup of cream with a packet of cream stiffener according to instructions. Decora-te the cake with the filling and cover with chocolate coffee beans.


25 fluid ounces (≈ 750ml) of cream6 gelatine sheets4.2 fluid ounces (≈ 125g) very strong, cold bean coffee4.5 ounces (≈ 130g) icing sugar1-2 teaspoons vanilla sugar1 pinch of salt

1. Soak leaf gelatine in a small pot of cold coffee for five minutes. Add the gelatine leaves one by one.2. Then dissolve at low heat. Let it cool down.3. Whip the cream in a cooled bowl with icing sugar, vanilla sugar and salt until stiff.4. To balance the temperature, stir 2-3 tablespoons of the whipped cream into the lukewarm gelatine solution.5. Mix the mixture with the remaining whip-ping cream.

For cake1. Place an adjustable round cake ring around the first sponge cake base and cover withof the mocha cream.2. Place the second base on top and spread the mocha cream again. Continue until the cake is completely set.3. Allow the cake ring to set overnight in the refrigerator.4. Carefully remove the cake ring.

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19. Vegane Buttercream More and more people are eating vegan food. But they don‘t have to give up cake because of it: Here‘s a variation for you.

Tip: Use edibel paste or gel colours for colouring.

Important: This filling is suitable for fondant

5.2 ounces (≈ 150g) soft pure vegetable margarine14.1 ounces (≈ 400g) icing sugar (sieved twice)3 tablespoons of hot water1/2 teaspoon salt (amount according to taste)lemon or orange zestFlavours (vanilla sugar, rum)

1. Pour the soft vegetable margarine with the salt into a mixing bowl and add two thirds of the sieved powdered sugar. Beat the mixture at low speed until the icing sugar and margarine have combined.2. Add a few drops of flavour and orange or lemon peel and the remaining powdered sugar. Continue beating at low speed until smooth.3. Add a few drops of hot water if necessary - the liquid regulates the consistency.4. Whip for at least five minutes.

Note: For a cream filling, the filling should be soft, but if it is to be injected, it should be a little harder. If the cream gets too soft, add some icing sugar.

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21. Hot Wine Apple Cream An ingenious idea to make a cake once with this original filling with apples. When I put the cake on, I also soak the base with a little alcohol, for children I use a fruit tea.


20.2 fluid ounces (≈ 600ml) mulled wine6.7 fluid ounces (≈ 200ml) orange juice14.1 ounces (≈ 400g) apple (sweet-sour)10.5 ounces (≈ 300g) jam sugar 3:1 Juice of one lemon1 pinch cinnamon (ground)1 pinch of cloves (ground)1 pinch of salt

1. Peel the apples, remove the core and cut into small cubes.2. In a saucepan, bring the mulled wine, orange juice, diced apples and jam sugar to the boil, along with pinches of salt, cinna-mon and clove powder, and simmer for 5 minutes. Then let it cool down and let it get firm.

For cake1. Place a round adjustable cake ring close to a cut sponge cake base (4 bases) and spread with this filling. Then place the second cake base on top, sprinkle with a little lautering mixture, press well (for children with the fruit tea) and continue with the rest of the base and filling in the same way until the end.

2. Place the cake with the cake ring in the refrigerator overnight.3. The next day, carefully remove the cake ring and decorate the cake.

PREPA R AT IO N

20. American Buttercream A classic buttercream from the USA, which is used especially as a colourful filling and coa-ting or as a topping.

Tip: Use eatable food paste or gel colours to colour the buttercream..

Important: This filling is suitable for fondant If you don‘t have non-salted butter use salted butter but leave the pinch of salt.

10.5 ounces (≈ 300g) non-salted butter (room temperature)17.6 ounces (≈ 500g) icing sugar (sifted at least 2x)3 tablespoons liquid (hot water) 1/2 teaspoon saltFlavours (butter-vanilla-caramel, vanilla sugar, lemon or orange)

1. Pour softened butter and salt into a mi-xing bowl. Add two thirds of the sieved su-gar. Beat the mixture on a low setting until the icing sugar and butter have combined.2. Add a few drops of flavour and the remaining icing sugar. Continue beating at low speed until the mixture is smooth. To vary the consistency add a few drops of hot water if necessary.3. Beat for at least 10 minutes at medium setting.

Note: If the cream is to be used as a filling, it should be slightly softer, but for injection it should be slightly firmer. It can also be used to spread on sponge cake. But be careful, this cream is extremely sweet.

PREPA R AT IO N


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22. Mascar-ponecream

A mascarpone recipe with QimiQ is simply worth a sin. To nibble on.


PREPA R AT IO N

1. Pass the icing sugar through a sieve.2. Whip cream in a bowl until stiff.3. In a second bowl mix mascarpone, vanilla sugar, icing sugar and the QimiQ smooth.4. Fold the stiff cream into the mascarpone-QimiQ mixture.

1. In a saucepan, boil the milk, honey and the diced raw marzipan and a pinch of salt. Mix everything well until no more lumps are visib-le. Let it cool down afterwards.2. In a bowl, whisk QimiQ (room temperature) until smooth. Add the cooled marzipan mix-ture and mix well.3. Stir this mixture into the QimiQ mixture4. In a chilled bowl whip the cream until stiff.5. Carefully mix the marzipan mixture with the stiff whipped cream.

5.3 ounces (≈ 150g) Mascarpone5.3 ounces (≈ 150g) icing sugar2 teaspoons vanilla sugar17 fluid ounces (≈ 500ml) QimiQ-Classic (page 8)13.5 fluid ounce (≈ 400ml) cream

3.8 fluid ounces (≈ 100 ml) milk4.2 ounces (≈ 120g) blossom honey10.5 ounces (≈ 300g) raw marzipan17 fluid ounces (≈ 500ml) QimiQ Classic(page 8)1.7 fluid ounces (≈ 50ml) Amaretto8.5 fluid ounces (≈ 250ml) whipped cream1 pinch of salt

23. Marzipancre-am

Just the right cake filling for marzipan lovers. You will be thrilled and impressed!


24. Dulce de Leche Cream

When I hear the word „dulce de leche“, I immediately think of my second adopted country, Argentina.Important: This filling is suitable for fondant

If you don‘t have non-salted butter use salted butter but leave the pinch of salt.

PREPA R AT IO N

1. Wream softened butter with a pinch of salt at medium heat.2. Add Dulce de Leche by the spoonful, stirring at medium speed until the whole milk caramel is incorporated.3. Beat for another five minutes until the cream is loose and slightly lighter.4. The cream can be used immediately as a filling and for spreading.

1. Bring 13.5 fluid ounces (≈ 400ml) of milk to the boil in a saucepan.2. Mix the pudding powder with a pinch of salt in 2 fluid ounces (≈ 50ml) of cold milk and stir into the boiled milk and stir until it comes to the boil again, remove from the heat and immediately cover with cling film to prevent skin formation and then allow to cool.3. Whip the soft butter with the bourbo vanilla sugar and icing sugar in a bowl until creamy. Gradually, while stirring constantly, add the pudding by the spoonful. Now flavour with the cherry brandy. Then continue beating vigorously until the cream is light and fluffy.

10.5 ounces (≈ 300g) soft non-salted butter10.5 ounces (≈ 300g) Dulce de Leche1 pinch of salt

15.2 fluid ounces (≈ 450ml )milk (1,5 % fat content)3.9 ounces (≈ 100g) icing sugar1.3 ounces (≈ 37g) of custard powder8.8 ounces (≈ 250g) soft non-salted butter2 teaspoons Bourbon vanilla sugar0.7 fluid ounces (≈ 20ml) cherry brandy (the schnapps can be left out)1 pinch of salt

25. Fine Buttercream

This fine buttercream is often used for the famous Esterházycake and the slices of the same name. The filling has a loose and very fine consistency.



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IMPRESSUM/IMPRINT:

Publisher: Sergio Luis RecaldePlace of production: Vienna - AustriaCakes & Recipes: Anita RecaldeTexts: Anita Recalde & Sergio-Luis RecaldeBook concept: Sergio-Luis RecaldeLayout and Design: Johanna Dütsch (www.johannaduetsch.com)Step-by-Step Photography: Sergio-Luis RecaldeProduct photos: Katerina SchneiderEditor: Jana SchulzTranslation: Sergio- Luis Recalde with the help of Daisy Woods

First edition: February 2017Revised version 1: June 2020ISBN: 9-120053-270067Printed in Germany

Visit us in the web: www.cakedesign101.com

© All rights to recipes and cake designs belong to Anita Recalde

All rights reserved. Reprinting, distribution by film, radio, television and internet, by photo-mechanical reproduction, sound carriers and data processing systems of any kind, even in extracts, only with the written permission of the publisher.

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