Cake Recipes from a Professional Confectioner

Preparation

 
·Beat the butter and sugar together, then mix in the eggs, the grated lemon rind and the milk

 
·Slowly add the flour with the baking powder, followed by the desired filling

 Bake at 200 °C for the first 15 minutes and at 180 °C for the remaining 30 minutes

Read the complete Ciambellone recipe (Italy) recipe here...

Read the complete Cream cake (Netherlands) recipe here...

Cake preparation

• Beat the eggs and sugar until fluffy, mix in the baking powder and cornflour
• Bake immediately at 175 ºC for 25-30 minutes

The basic recipe can be used for various cakes

Variety 1

• Cut the cake base into three pieces
• Cover the bottom layer in banana cream and the second with 0.4 l vanilla cream mixed with whipped cream
• Spread a thin layer of cream over the cake
• Knead 100 g of almond mixture into a circle between two sheets of baking paper
• Use a knife to check that it is the right size
• Lay the almond mixture over the cake and powder with cocoa
• Decorate with cream and grapes or chocolate chips

Variety 2

• Cut the cake base horizontally into three parts
• Cover the bottom layer with strawberries or jam and the second with 0.4 l vanilla cream mixed with whipped cream
• Decorate with strawberries or other berries

Read the complete Cream cake recipe recipe here...

Preparation
For the mixture
• Mix the butter, sugar and grated lemon rind in a bowl until fluffy
• Gradually add the eggs
• Mix the flour and cornflour in a bowl and stir into the butter and sugar mixture
• Grease a cake ring, sprinkle with flour and pour in the mixture
• Bake at 180 °C for approx. 40 minutes
• Turn out the cake ring and leave contents to cool For the cream
• Mix the desert powder and 100 g sugar in a bowl, add a little cold milk and stir

Read the complete Frankfurt ring cake (Germany) recipe here...

Preparation

• Prepare the matte filling. Bring the milk to the boil, stirring all
the time, and add the buttermilk. Leave the mixture to dry in a tea
towel for 24 hours

• Grease the matte baking tin with butter and fill with the puff
pastry. Save a piece to make a pastry lid. Press down hard on the lid
until flat and prick it several times using a fork

• Rub the dried “matte” through a sieve and add the egg yolks, sugar
and almond essence

• Beat the egg whites until stiff and fold into the “matte”.

Read the complete Geraardsbergen matte cake (Belgium) recipe here...

Preparation

For the white layer

• Let gelatine swell in cold water, gently heat and stir until it has dissolved

• Mix cream with sugar and vanilla sugar

• Add some of the cream mixture to the gelatine and mix until smooth

• Then add the rest of the cream to the gelatine mixture. In this way, the gelatine does not clump together

• Lightly grease a springform baking tin, pour in the cream mixture evenly and leave to stand in the fridge

For the pink layer

Read the complete Jelly flan (Lithuania) 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 Lagkage (Denmark) recipe here...

Preparation

•    Mix the flour with the baking powder, sieve onto a work surface and create a well in the middle
•    Cut butter (room temperature) into small pieces
•    Add the butter, sugar, egg, vanilla sugar, grated lemon rind and the spices to the well
•    Knead into a smooth dough
•    Place in the fridge for around 30 minutes
•    Grease a baking tin and dust with flour

Read the complete Linz flan (Austria) recipe here...

Preparation

 
Prekmurska gibanica is made from two mixtures; shortcrust pastry and strudel pastry. Use the shortcrust pastry to line the baking tray

 
·Add all the ingredients needed to make the shortcrust pastry and form into a dough. Knead the dough until smooth and leave to stand for 30 minutes

 
·Meanwhile, prepare the strudel pastry and let this stand too. Beforehand, make 6 loaves out of the dough, as these will be easier to stretch and manipulate

 
Meanwhile, prepare all four fillings

 
Poppy seed filling

 
·Grind the poppy seeds, pour on hot milk and mix in the sugar and vanillin sugar

 
Curd filling

 
·Crumble the curd using a fork and mix with an egg, cream, raisins and sugar

 
Walnut filling

 
·Grind the walnuts, pour on hot milk and mix with sugar and cinnamon

 
Apple filling

 
·Peel the apples, cut into small segments and stewed with the sugar until quite soft

 
·Add the cinnamon and lemon zest

 
·Roll out the shortcrust pastry until half a finger thick and place on a greased baking tray. The edges of the baking tray should also be covered

 
·Pull the strudel pastry apart on a tea towel sprinkled with flour

 
·Spread the poppy seed filling onto the shortcrust pastry (approx. half a centimetre thick) and cover the filling with the strudel pastry

 
·Spread butter onto the top layer

 
·Spread the curd filling onto the strudel pastry and cover with strudel pastry

 
·Spread on butter

 
·Spread on the nut filling, then add another layer of strudel pastry coated with butter

 
·Add the apple filling, strudel layer and butter

 
·Repeat the whole process with the fillings one more time

 
·The top layer should consist of one or two strudel layers with butter

 
·Pour cream over the Gibanica.

 
Put the baking tray into the preheated oven and bake at a moderate temperature for around 1 hour

Read the complete Prekmurska gibanica (Slovenia) recipe here...

Cake preparation

• Grease a springform cake tin thoroughly (approx. 22 cm diameter) and dust with flour
• Beat the eggs and sugar until fluffy, stir in the flour mixed with the cornflour and baking powder and bake at 175 °C for approx. 40 minutes
• Leave the mixture to cool on a wire rack

• Prepare the vanilla custard and leave to cool. Add a pinch of sugar
• Beat half of the cream until stiff and add to the custard
• Spread the cream over the middle layer of the cake and replace the topmost layer
• Spread the rest of the cream over the top and sides of the cake
• Leave to cool

• Mix the marzipan mixture with the icing sugar and glucose
• Colour with the green food colouring and remove a small amount
• Roll out the mixture between two pieces of baking paper until it is as round as possible and can fit over the top and down the sides of the cake
• Roll out the left-over piece and use to decorate the sides
• Melt the chocolate and leave to cool
• Create small crowns or similar and decorate
• Sprinkle the cake with icing sugar
• Decorate with marzipan roses or similar

Read the complete Princess flan recipe recipe here...