Cake Recipes from a Professional Confectioner

Preparation

 
Mixture

• Beat the margarine and sugar until fluffy, then mix in the eggs and sour cream

·Add the flour, mixed with the baking powder, until the mixture has the consistency of mashed potato

• Mix well

• Grease a springform baking tin (24 cm) and fill with mixture

Read the complete Apple cake with cinnamon and raisins (Estonia) recipe here...

Preparation

• 2 round tins size 8 inch (20.5cm) x 12 inch (4cm)

• Preheat the oven to 180C/350F/regulo 4.

• Grease and flour the tins and line the base of each with a round of greaseproof paper.

• Cream the butter and gradually add the castor sugar, beat until soft and light and quite pale in colour, add the orange rind.

Read the complete Auntie Florence recipe here...

Preparation
For the mixture

• Beat the eggs and sugar until the mixture has doubled in volume

• Gently fold in the wheat flour, potato flour and baking powder

• Immediately add the mixture to a greaseproof paper-lined tin and bake at 190 °C for 15-20 minutes

• Turn out the baking tin and leave contents to cool

Read the complete Baiser apple cake (Denmark) recipe here...

Preparation
Preparing the mixture
• Sprinkle the flour onto the work surface and create a small well in the middle
• Add the salt and oil
• Add some lukewarm water and knead into a dough
• Continue to add lukewarm water until the dough is no longer absorbent
• Dough should be neither too firm nor too soft
• Knead the dough in all directions until it is soft and small bubbles appear
• Leave the dough to stand for approx. 25 minutes

Read the complete Banitsa cake with feta (Bulgaria) recipe here...

Preparation
Mixture

• Sprinkle the flour onto the work surface and create a small well in the middle

• Add the salt and oil

• Add some lukewarm water and knead into a dough

• Continue to add lukewarm water until the dough is no longer absorbent

• Dough should be neither too firm nor too soft

• Knead the dough in all directions until it is soft and small bubbles appear

• Leave the dough to stand for approx. 25 minutes

Read the complete Banitsa cake with pumpkin (Bulgaria) recipe here...

We use this Black forest cherry cake recipe in our confectionery!!!

Preparation

We make a chocolate round-shaped sponge cake using 7 eggs. (There are recipes in which also almonds and cornstarch are added.)

Whip 1 litre chilled heavy cream and add 100 gram confectioners sugar and 10 gram cream stabilisator.

Read the complete Black Forest cherry cake (Germany) recipe here...

Preparation

Read the complete Bohemian kolatschen (Czech Republic) recipe here...

Preparation
 

 
First make the pastry case
 
·                                  Beat the eggs and the sugar until fluffy, then add the water
 
·                                  Mix the flour with the cornflour and the baking powder and carefully sift through a fine sieve into the mixture
 
·                                  Pour the dough into a round springform baking tin and bake for 50-60 minutes at 200 °C until the surface is golden brown
 
·                                  Leave to cool on a wire rack, then cut horizontally into three equally thick layers
 
·                                  Turn the top disc upside down and place on a cake plate. Sprinkle with orange juice
 
·                                  Spread on the apple sauce thinly and evenly using a knife; do the same with the whipped cream
 
·                                  Place the second layer of cake on top and repeat the same process: sprinkle with orange juice, then spread on the apple sauce and whipped cream. Then place the third layer on top
 
·                                  Sprinkle orange juice onto the topmost layer
 
·                                  Then make the caramel sauce
 
·                                  Stir the soft brown sugar and the cream in a heavy-based saucepan until the mixture is thick Make sure it does not burn!
 
·                                  Add the butter to make the caramel sauce glisten
 
·                                  With a teaspoon, let a drop of the sauce fall onto the gateau
 
·                                  The sauce is ready if it does not seep into the gateau
 
·                                  Cover the gateau evenly with the caramel sauce; leave to cool
 
 
 
Finally, decorate the sides of the gateau with whipped cream
 
 

Read the complete Caramel cream gateau recipe (Finland) recipe here...

Preparation

Step 1
• Beat together in a bowl the egg yolks, almonds, sugar and margarine
• Add the baking powder mixed with the cocoa and fold in the egg whites, once these has been beaten until stiff
• Pour the mixture into a greased baking tin
• Bake for thirty minutes, leave to cool

Step 2
• Scatter the cherries over the surface of the cake
• Sprinkle on half of the grated chocolate and leave to cool in the fridge overnight

Step 3
• Beat the cream with the vanillin sugar until stiff, spread on the cake and sprinkle on the rest of the grated chocolate

Read the complete Cherry cream cake (Germany) recipe here...

We fill this chocolate cake with ganache cream used for bonbons. We don’t use buttercream, only whipped cream and chocolate (semisweet). It has got an intensive, slightly bitter-sweet chocolate flavour.

The chocolate cake:

- sponge cake

- ganache (chocolate) cream

We make a chocolate round-shaped sponge cake using 7 eggs.

Chocolate round-shaped sponge cake:

Eggs: 7 pieces, sugar: 140 gram, flour: 120 gram, cocoa powder: 30 gram

Preparation:

1. Separate the sterilized eggs’ white from the yolk.

2. Sift the flour.

3. Beat up the yolk with the 2/3rd part of the sugar until creamy.

4. Start beating up the egg white. When it is almost completely beaten up, add the rest (1/3rd part) of the sugar and beat it up until stiff.

5. Stirring slowly by a wooden spoon, add the 1/3rd part of the beaten egg white to the yolk and then mix it completely.

6. Then add the rest (2/3rd part) of the beaten-up egg white to it by stirring.

7. Carefully turn the sifted flour into the mixed whisk.

The dough can be made into a sheet or we can put it in a cake-baking tin (23 centimetres), too.

If you put the dough in a cake-baking tin, let it always be concave-shaped so that the ready, baked sponge cake can be smoothly thick and can bake through on all points.

Baking:

Round-shaped sponge cake on 150-160 C°

Thin sheet on 160-180 C°

Always bake the round sponge cake in two phases. Firstly, for 10-15 minutes on a higher (160-170 C°), then on a lower (150 C°) temperature, so that it can bake through well, and will not be burnt.

You can check whether the round-shaped sponge cake has baked through completely by gently pressing the top of the baked sponge cake. The underbaked sponge cake has a typical “rustling” sound.

After taking the round-shaped cake out of the oven, turn it onto a kitchen grill that is exposed to the air from below and let it cool on that.

If you bake a sheet, you can spread it directly on a buttered baking plate or baking paper, too.

Important!

1. Carefully mix the whisk lest it should break, in which case the sponge cake will be thin.

2. Always stir the flour well, so that the outcome will not have any flour-lumps.

3. Pay attention to the baking temperatures, because the dough will be thin and doughy in a cool, but it burns in a hot oven.

4. Put the ready-to-bake dough into the oven at once, do not wait till it settles.

5. Do not open the door of the oven in the first phase of the baking, because the dough will “catch a cold” and goes flat.

The recipe of the ganache (chocolate) cream:

It is simply and quickly to make. We boil 0,3 litre cream and than we add 800 gram chopped up semisweet chocolate. We whisk it appropriately and take it off the oven. We whisk the cool cream again and fill the chocolate cake. Before covering the sides of the cake, we put the filled cake into the fridge to freeze.

Covering:

We cover the cooled cake with melted semisweet chocolate and decorate it with chocolate curls.

Ingredients

1 chocolate round-shaped sponge cake

800 gram chocolate (semisweet)

0,3 litre cream, heavy, whipped

100 gram chocolate (semisweet)

Read the complete Chocolate cake with ganache recipe recipe here...