For the chocolate butter cream:
1 pck. chocolate pudding powder
80 g sugar
500 ml milk
50 g dark chocolate coating
250 g soft butter
For the sponge cake:
5 eggs (size M)
5 tbsp hot water
150 g sugar
1 pck. vanilla sugar
200 g wheat flour
2 tsp. baking powder
Chocolate butter cream:Prepare a pudding from pudding powder, sugar and milk according to the package instructions, but with 80 g sugar. Add the couverture and melt while stirring. Let the pudding cool and stir occasionally.
Prepare: Grease the baking tray (40x30cm) and cover with baking paper, bending the paper on the open side of the tray into a crease. Preheat the oven.
Top/bottom heat: approx. 200°C
Hot air: approx. 180°C
Beat the eggs and water in a mixing bowl with a blender for 1 minute until foamy. Stir in the sugar mixed with vanilla sugar for 1 minute and beat for another 2 minutes. Mix flour with baking powder and stir in briefly at lowest speed.
Smooth out the dough on the baking tray and bake.
Insertion: lower third
Baking time: about 10 min.
Carefully loosen the sponge cake plate, turn it onto a piece of baking paper and let it cool down with the baking paper.
Chocolate butter cream:
Mix the soft butter with the blender until smooth. Add the cooled pudding by the spoonful, making sure that the butter and pudding are at room temperature, otherwise the butter cream will curdle.
Filling: Carefully remove the baking paper from the sponge cake plate.
Put a third of the butter cream to one side. Spread the rest of the butter cream evenly on the sponge cake plate. Roll up the sponge cake plate from the wide side. Spread the rest of the filling completely over the sponge roll. Draw lines on the roll with a fork. Draw circles at both ends as annual rings. Refrigerate the sponge cake roll for about 2 hours.
(Photo: ©Caitlin Childs-flickr.com)
1 kg flour
100 g sugar
200 g margarine
50 g yeast
2 cl port wine
250 ml milk
1 teaspoon salt
50 g candied orange peel
50 g Cherry(s), candied
50 g pine nuts, ground
50 g Walnuts, ground
50 g currants
50 g sultanas
1 egg yolk
100 g fruit, (dried fruit)
Stir the yeast into 125 ml lukewarm milk and half of the salt, or crumble in and leave to rise in a warm place.
Add flour, sugar, margarine, eggs, port wine, the rest of milk and salt and knead into a dough. Allow to rise a second time.
Add the fruits, knead and allow to rise for a third time.
Form a thick roll and lay it on a baking sheet as a wreath with an outer diameter of approx. 30 cm. Do not forget greased baking paper underneath.
Spread the dried fruits on the dough, brush the dough and the fruits with egg yolk. Place a cup in the middle so that the dough does not bake into a flat cake. Bake for half an hour at 180 - 200 °. Allow to cool a little and sprinkle with icing sugar.
(Photo: ©Wikimedia Commons)
125 g butter
250 g crispy wholemeal oat biscuits
900 g room-warm double cream fresh cheese
300 g sugar
30 g cornflour
1 tsp vanilla extract
175 g whipped cream
Fat and flour for the mould
large freezer bag (6 litres)
For the bottom melt butter in a pot. Remove from the heat and cool. Pour the biscuits into a large freezer bag and crumble finely with a rolling pin. Mix the biscuit crumbs and butter well. Grease the springform pan (26 cm Ø) and sprinkle with flour. Put the crumbs into the springform pan and press firmly to a smooth biscuit base. Refrigerate for approx. 30 minutes.
Place two sheets of aluminium foil (approx. 38 cm each) crosswise on the worktop, place the springform pan in the middle on top. Fold the foil up and down on the outer wall of the springform pan, press tightly.
Mix cream cheese, sugar, starch and vanilla extract. Stir in the eggs and cream one after the other. Pour the cheese cream on the bottom. Place the mould on the fat pan of the oven and pour so much hot water into the fat pan that the water reaches about 2.5 cm high at the edge of the springform pan. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C) for approx. 1 hour until the cream hardly wobbles when the mould is slightly shaken.
Remove the cheesecake from the oven and remove the foil. Leave the cake to cool in the tin on a cake rack for approx. 1 hour. Cover with cling film and refrigerate for at least 4.5 hours, preferably overnight. Then remove the cake from the tin, arrange and cut into pieces.
Enjoy your meal!
(Photo: © pxhere.com)