Cake Recipes from a Professional Confectioner

Preparation

 
·Make a syrup using the sugar, water and the cinnamon stick

 
·Let boil for around 5 minutes, stirring occasionally

 
·Add the olive oil and the rind of the orange or lemon to a pan, and heat. Remove the rind.

 
·Add the semolina to the pan and stir with a wooden spoon until golden brown

 
·Add the raisins and the syrup and stir well, until the mixture no longer sticks to the sides and forms into a firm dough

 
·Remove from the heat and pour into a Gugelhupf backing tin or small moulds

 
Sprinkle with cinnamon and walnuts

Read the complete Raisin cake with semolina (Greece) recipe here...

The Original Sacher-Torte has been the most famous cake in the world since 1832, invented by Franz Sacher confectioner for Metternich duke. The the original recipe a well-kept secret of our hotel. Only the Original Sacher-Torte is produced according to this original recipe: The basis is a chocolate cake, thinly coated by hand with best-quality apricot jam. The chocolate icing over this is the crowning glory. The Original Sacher-Torte tastes best with a portion of unsweetened whipped cream, complemented perfectly with a “Wiener Melange” (coffee with milk).

Read the complete Sacher cake (Austria) recipe here...

Preparation

 
For the mixture

 
·Mix the flour with the yeast and a pinch of salt, then add the milk, butter, eggs and vanilla essence

 
·Mix to form a smooth dough

 
·Cover the mixture and leave to stand for around 30 minutes

 
·Grease the cake ring or an appropriate springform baking tin with margarine

 
·Knead the dough thoroughly, add to the baking tin and leave to stand for another 30 minutes

 
·Put the savarin in the oven and bake for around 45 minutes at 175 °C
 
·Remove from the tin and leave to cool on a wire tray

 
For the syrup

 
·Bring the wine, rum and water to the boil in a pan and pour into a container or dish into which the savarin can be placed

 
Carefully place the savarin upside-down into the mixture and leave until all the liquid has been absorbed

Read the complete Savarin recipe /Baba-au-rhum/ (France) recipe here...

Preparation

 
·To prepare the mixture, mix together the flour, butter and salt. Gradually add water until the mixture is smooth. Mould the dough into a ball.

 
·Put the butter and sugar into a watertight cake tin. Place the tin on the stove and stir the butter and sugar with a wooden spatula until it caramelises (sauce can be lighter or darker according to preference). Remove from the stove and leave to cool

 
·Peel the apples and cut into six pieces. Arrange the apples in the cooled caramel sauce, with the curved sides facing down. The apple pieces should be laid close together (do not leave any gaps). If there is any apple left over, cut this into smaller pieces and arrange on top

 
·Cook at a high heat for 5-10 minutes, until the caramel rises up through the apple pieces

 
·Roll out the dough to a thickness of 3-4 mm (slightly larger than the cake tin). Cover the apples with the dough, taking care to fill the tin (no apples should be visible).

 
·Bake in the oven at 180-200 °C for approx. 35 minutes (the mixture should be golden brown).

 
·Remove the cake and turn out onto a plate while still warm

 
Serve directly, with a scoop of vanilla ice cream if desired

Read the complete Tatin flan with apples (France) recipe here...

Preparation
• Separate the egg yolks from the eggs and place in a bowl

• Stir in the sugar with a whisk, then the whole of the mascarpone

• Beat the egg white with a pinch of salt until stiff and add to the mixture

• Briefly dip the Savoiardi fingers in coffee and arrange to cover the bottom of the tiramisu mould

• Pour a layer of cream over the cakes, then add another layer of fingers and another layer of cream

• Sprinkle the cocoa over the top layer of cream

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