1 Recipes

[size=150:10f4qn5l]Cake "Sacher style" (rich in calories)
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[u:10f4qn5l]Ingredients:[/u:10f4qn5l]

150g butter (room temperature)
90g of caster sugar
12!!!!! egg yolks
pinch of salt
vanilla flavour (much as you want - but not too much)

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8 egg white
100g of caster sugar
= beaten white of egg

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150g cookies (crushed to crumbs)
50g of cocoa (no instant)
40g wheat flour
cinnamon

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chocolate icing:
100g cream
500g milk
bring it to boil for a few seconds, then take it from the oven.
whisk 250g -300g cut dark chocolate into the hot mix until the chocolate is melted.

[u:10f4qn5l]Making:[/u:10f4qn5l]

first step:
make the beaten white of egg by using an electric mixer (attention you don't have to whisk it too stiff because must mix it with the other ingredients later on)
second step:
stir Butter and sugar, salt and vanilla flavour and two egg yolks to a creamy texture and stir the other egg yolks, one after another into this mixture (after stirring it has to have a nearly white colour)
third step:
then put the first mass into the second mass (in two or three steps)
before putting the last part in it, pop the dry ingredients (cookie crumbs, cocoa, flour) into the ground mass
then put the rest of beaten white of egg into it
put the mass into a greased and floured spring form, pop it into the middle of the preheated oven at 180°C/gasmark 4 for nearly 45/60 minutes
[u:10f4qn5l]CAUTION:[/u:10f4qn5l]
let the wicket ajar because the cake has to grow slowly.
after it is cooked put you finger on the middle of the cake, press down smooth. When the cake comes up again it's fine.
Let it cool down, cut it into three slices, take the lower part on a plate and soak it with cooked and strained apricot jam (before cooking put a little water in it), then put the middle part onto the lower part and soak it with hot apricot jam too, then put the third part on it, so that the side with the baked skin is upside.
After the filling put it into the fridge for half an hour.
Finally cover the whole cake with the chocolate icing and put it into the fridge again for nearly 30 minutes.

[size=150:10f4qn5l]Good speed <img src="{SMILIES_PATH}/icon_wink.gif" alt="" title="Winken" /> [/size:10f4qn5l]

[size=150:2jqxso0x]German cheese cake:[/size:2jqxso0x]

[u:2jqxso0x]Ingredients:[/u:2jqxso0x]

for the pastry:
120 g wheat flour
80 g butter
40 g caster sugar
a little pinch of salt

for the filling:
1000 g curd cheese ( you can mix low and high fat curd cheese for a better flavour)
500 g caster sugar
100 g wheat flour
3 eggs
300 ml cream (liquid)
a little pinch of salt
a little bit vanilla
and if you like a little bit of lemon or orange aroma
(if you like raisins you can put 50 g into the filling too, than you have a real typical German cheese cake <img src="{SMILIES_PATH}/icon_wink.gif" alt="" title="Winken" />)

[u:2jqxso0x]Making:[/u:2jqxso0x]

put all ingredients for the pastry into a bowl and work them up to a shortcrust
then press it plain and let it rest in clingfilm/tinfoil for nearly 1/2 hour in the fridge
after this time grease a 26 cm springform with butter and put the rolled out pastry in it
bring it up on the sides for 3-4 cm
then put all ingredients of the filling into the bowl and stir
then put the filling onto the pastry into the springform
pop it into the preheated oven by 180-190 °C/ gasmark 4-5 for nearly an hour (55-65 minutes)

[u:2jqxso0x]tips:[/u:2jqxso0x]

1) the cake has his best flavour when you eat it handwarm
2) you can serve it with whipped cream but you can eat it just alone
3) you can even bake it without the pastry. For it put just the filling into a with bakingpaper and small crumbs covered springform, bake it and after it is cold or just handwarm you can cut it into pieces and serve them for dessert with some fruits and whipped cream

[size=150:2jqxso0x]Good speed <img src="{SMILIES_PATH}/icon_wink.gif" alt="" title="Winken" /> [/size:2jqxso0x]