Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Little Cakes & Mini Gateaux: Our 100 top recipes presented in one cookbook
    Little Cakes & Mini Gateaux: Our 100 top recipes presented in one cookbook
    Little Cakes & Mini Gateaux: Our 100 top recipes presented in one cookbook
    Ebook345 pages1 hour

    Little Cakes & Mini Gateaux: Our 100 top recipes presented in one cookbook

    By Naumann & Göbel Verlag

    ()

    Read preview

    About this ebook

    Small cakes - baked, decorated and eaten in no time!

    Half as big but twice as good - when it comes to taste, these small cakes are up there with the big ones. With the help of this lovingly created eBook you can say goodbye to cumbersome conversion calculations: our recipes have been designed for those popular little baking tins and so they're ideal for the coffee round. Whether you like them sweet and with lots of fruit, or go for clever, cream and chocolate combinations, delicious, classic old favourites, or tiny, fine, one-portion-cakes: this book with over 100 recipes offers you range and variety, and most of all: they're keepers.

    - Small cakes and mini gateaux for every occasion
    - For celebrations, birthday parties or spontaneous coffee rounds
    - Whatever you fancy - filling, crème patissière, fruit or chocolate - there's something here for everyone
    LanguageEnglish
    PublisherNaumann & Göbel Verlag
    Release dateApr 24, 2015
    ISBN9783815587799
    Little Cakes & Mini Gateaux: Our 100 top recipes presented in one cookbook

    Read more from Naumann & Göbel Verlag

    Related to Little Cakes & Mini Gateaux

    Related ebooks

    Baking For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Smart Cookies

      May 1, 2020

      Smart Cookies
      1 min read

    • Article

      Buttercream Blitz

      Jan 28, 2020

      Buttercream Blitz
      15 min read

    • Article

      Pâte À Choux

      Sep 25, 2020

      Pâte À Choux
      2 min read

    • Article

      APPLES & PEARS

      Jul 16, 2019

      APPLES & PEARS
      17 min read

    • Article

      Christmas Step By Step

      Nov 12, 2021

      Christmas Step By Step
      6 min read

    • Article

      Cherry & Almond Muffins

      Jun 3, 2021

      Cherry & Almond Muffins
      1 min read

    • Article

      Baker’s delights

      Aug 11, 2021

      Baker’s delights
      6 min read

    • Article

      Sarah Kieffer

      Sep 1, 2020

      Sarah Kieffer
      11 min read

    • Article

      Devil’s Food Cake

      Mar 23, 2023

      Devil’s Food Cake
      3 min read

    • Article

      Paradise Blondie BROWNIES

      Apr 2, 2019

      Paradise Blondie BROWNIES
      2 min read

    • Article

      Desserts

      Jan 31, 2021

      Desserts
      17 min read

    • Article

      Tempering Chocolate

      Nov 28, 2021

      Tempering Chocolate
      1 min read

    • Article

      The Basque cheesecake

      Sep 9, 2020

      The Basque cheesecake
      1 min read

    • Article

      Summer Sensations

      Apr 7, 2020

      Summer Sensations
      6 min read

    • Article

      Dessert

      Mar 31, 2022

      Dessert
      14 min read

    • Article

      Chocolate

      Feb 1, 2020

      Chocolate
      13 min read

    • Article

      Recipe Index

      Oct 5, 2021

      Recipe Index
      1 min read

    • Article

      CARAMEL & CHOCOLATE

      Jul 16, 2019

      CARAMEL & CHOCOLATE
      17 min read

    • Article

      Grandmother's HOLIDAY RECIPES

      Oct 6, 2017

      Grandmother's HOLIDAY RECIPES
      4 min read

    • Article

      Sweet Southern Salad

      Jan 25, 2022

      Sweet Southern Salad
      2 min read

    • Article

      Showstopping Birthday Cakes!

      Sep 25, 2020

      Showstopping Birthday Cakes!
      16 min read

    • Article

      Butterscotch Coffee Cake

      Nov 26, 2019

      Butterscotch Coffee Cake
      3 min read

    • Article

      Mother’s Day Tea

      Mar 23, 2021

      Mother’s Day Tea
      8 min read

    • Article

      On the Menu BERLINER

      Oct 10, 2019

      On the Menu BERLINER
      2 min read

    • Article

      Holiday Twists

      Sep 7, 2021

      Holiday Twists
      11 min read

    Related categories

    Reviews for Little Cakes & Mini Gateaux

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      Little Cakes & Mini Gateaux - Naumann & Göbel Verlag

      labours!

      Fresh and fruity

      Almond cake

      with raspberries

      Preparation time: approx. 20 minutes (plus approx. 50 minutes baking and approx. 30 minutes cooling time)

      For a 18-cm springform cake tin

      200 g raspberries

      125 g flour

      1 tsp baking powder

      125 g ground almonds

      125 g soft butter

      125 g sugar

      1 sachet vanilla sugar

      pinch of salt

      2 eggs

      2 tbsp yoghurt

      Additionally

      butter for the tin

      150 g icing sugar

      a little pink food paste

      1Put the raspberries in a sieve. Rinse under water and leave to drain completely. Pre-heat the oven to 180 °C (Gas Mark 4). Butter the base and sides of the springform tin.

      2Combine the flour, baking powder and almonds. Whisk together the soft butter, sugar, vanilla sugar and salt until foamy. Add the eggs one by one. Stir in the flour mix and yoghurt, and whisk until smooth.

      3Carefully fold the raspberries into the dough. Spoon into the tin. Smooth over the surface and bake in the middle of the oven for about 50 minutes. Remove from the oven, then take out of the tin and place on a cooling rack until completely cool.

      4Stir together the icing sugar and 1 tablespoon of water until smooth. Add a tiny amount of pink food colouring to colour it raspberry, and coat the cake. Leave to set.

      Apple and thyme cake

      Preparation time: approx. 20 minutes (plus approx. 1 hour cooling and 50 minutes baking time)

      For a 18-cm springform cake tin

      For the pastry

      50 g cold butter

      30 g icing sugar

      pinch of salt

      1 egg yolk, 100 g flour

      1 tbsp ground hazelnuts

      pinch of baking powder

      For the filling

      2 sprigs of thyme

      1 tbsp butter, 1 tbsp sugar

      400 g apples

      For the glaze

      1 egg, 50 g vanilla sugar

      2 tbsp ground hazelnuts

      1 tbsp cornflour

      35 ml cream

      100 g crème fraîche

      Additionally

      butter for the tin

      icing sugar to dust

      1Quickly combine all the ingredients for the pastry. Lightly butter the base and sides of the cake tin, and press the pastry into the tin. Make a little rim up the side of the tin, and refrigerate for about 1 hour.

      2Pre-heat the oven to 180 °C (Gas Mark 4). Pierce the pastry a few times with a fork. Bake in the middle of the oven for about 10 minutes, then leave until cold.

      3To make the filling, first wash and pat dry the thyme and pull of the leaves. Melt the butter and sugar in a pan. Peel and core the apples and cut the flesh into slices. Sauté in the melted butter for about 5 minutes, then add the thyme leaves. Combine all the ingredients for the glaze, and whisk on the highest setting until light and smooth.

      4Turn the oven down to 150 °C (Gas Mark 2). Arrange the apple slices over the pastry case and pour over the glaze. Bake in the middle of the oven for about 40 minutes until the glaze has set. Remove from the oven and leave until cold. Dust with icing sugar before serving.

      Apricot and Pinot gris

      cake

      Preparation time: approx. 40 minutes (plus approx. 45 minutes baking, approx. 1 hour cooling and approx. 1 hour chilling time)

      For a 18-cm springform cake tin

      For the pastry

      1 egg

      55 g cold butter

      40 g icing sugar

      pinch of salt

      110 g flour

      pinch of baking powder

      For the topping

      200 g apricots

      125 ml apricot juice

      ½ sachet vanilla blancmange powder

      125 ml Pinot gris

      50 g sugar

      For the cream

      pinch of salt

      100 g mascarpone

      1 sachet vanilla sugar

      25 ml cream

      Additionally

      butter for the tin

      baking beans (or similar)

      1To make the pastry, first separate the egg. Chill the egg white for the cream, and knead the egg yolk with all the other ingredients for the pastry. Lightly butter the base and sides of the cake tin and press the pastry into the tin. Shape an edge up the side. Chill until the oven has pre-heated to 180 °C (Gas Mark 4).

      2Pierce the pastry a few times with a fork. Cover with baking parchment and weight it down with baking beans. Bake blind in the middle of the oven for about 20 minutes. Remove from the oven. Take off the baking parchment and baking beans, and leave the base until cold. Then, turn the oven down to 160 °C (Gas Mark 2.5).

      3To make the topping, first blanche the apricots in boiling water, then remove the skins and stones, and cut the flesh into slices. Measure out 4 tablespoons of the apricot juice and combine with the blancmange powder. Bring to the boil the remainder of the juice, the Pinot gris and the sugar. Pour in the blancmange powder. Return to the boil, stirring continuously, then remove from the heat. Leave until cool.

      4Arrange the apricot slices over the pastry. Pour over the white wine cream and bake in the middle of the oven for about 25 minutes. Remove. Unclip the side of the tin and leave until cold. Then chill for at least 1 hour.

      5To make the cream, whisk the left-over egg white with the salt until stiff. Whisk together the mascarpone, vanilla sugar and cream until stiff. Fold in the whisked egg white. Smooth over the cake and refrigerate until ready to serve.

      Quince cake

      Preparation time: approx. 35 minutes (plus approx. 25 minutes steaming and approx. 40 minutes baking time)

      For a 18-cm springform cake tin

      For the pastry

      125 g flour

      ½ tsp baking powder

      60 g butter, 60 g sugar

      1 egg yolk, pinch of salt

      For the topping

      500 g quince

      75 g sugar

      1 tsp lemon juice

      125 ml white wine

      200 g traditional soured cream

      60 ml cream

      1 egg

      ½ sachet vanilla blancmange powder

      30 ml grappa

      Additionally

      butter for the tin

      2 tbsp quince jelly to glaze

      1Quickly knead together all the ingredients for the pastry. Wrap in foil and chill for about 30 minutes. Pre-heat the oven to 180 °C (Gas Mark 4). Butter the base and sides of the springform cake tin and line the base and sides with the pastry. Pierce several times with a fork, then bake in the middle of the oven for about 10 minutes. Remove and leave until cold.

      2To make the topping, first wash and peel the quince, then core and cut into slices. Put 30 g sugar, the lemon juice, 125 ml of water and the white wine in a saucepan and simmer the quince for about 25 minutes until soft. Remove and drain.

      3Stir together the remainder of the sugar, the soured cream, cream, egg, vanilla blancmange powder and grappa.

      4Arrange the quince over the pastry case. Pour over the cream and smooth the surface. Bake in the middle of the oven for about 40 minutes. Remove and unclip the side of the tin. Brush the top with the hot quince jelly. Leave until completely cool.

      Orange flan

      Preparation time: approx. 30 minutes (plus approx. 13 minutes baking and approx. 2 hours chilling time)

      For a 18-cm flan tin

      For the pastry

      ½ vanilla pod

      150 g flour

      85 g butter

      60 g icing sugar

      1 egg yolk

      pinch of salt

      For the topping

      2 eggs

      100 g sugar

      60 g butter

      2 tbsp orange juice

      1 tbsp grated zest of 1 unwaxed orange

      1 tbsp brown sugar

      Additionally

      butter for the tin

      orange segments to garnish

      1Cut open the vanilla pod and scoop out the pulp. Knead together with all the other ingredients for the pastry. Wrap in foil and chill for about 1 hour.

      2Pre-heat the oven to 200 °C (Gas Mark 6). Butter the base and sides of the flan tin and line with the pastry. Pierce several times with a fork. Bake in the middle of the oven for about 13 minutes. Remove and leave until cold.

      3To make the orange cream, whisk the eggs and sugar until light and creamy. Bring the butter and orange juice to the boil. Pour in the egg cream and briefly bring to the boil, stirring continuously. Remove from the hob. Strain, and leave to cool slightly.

      4Pour the lukewarm cream over the pastry base, and chill for at least 1 hour. Sprinkle over the brown sugar before serving, and caramelise with a cook’s blowtorch. Finally, garnish with the orange segments and serve.

      Almond-topped

      apple cake

      Preparation time: approx. 25 minutes (plus approx. 1 hour chilling and 45 minutes baking time)

      For a 18-cm springform cake tin

      For the pastry

      60 g flour

      60 g ground hazelnuts

      60 g sugar, 50 g butter

      1 egg yolk

      For the topping

      500 g apples (e.g. Boskoop)

      1 tsp lemon juice

      30 g sugar

      pinch of cinnamon

      30 g butter, 90 ml cream

      1 tsp honey

      50 g flaked almonds

      Additionally

      butter for the tin

      flour for the work surface

      1Knead together all the ingredients for the pastry. Butter the base and sides of the springform tin. Roll the pastry out on a floured work surface, then line the base and sides of the tin. Cover with foil and chill for at least 1 hour.

      2Pre-heat the oven to 180 °C (Gas Mark 4). Wash and peel the apples, then quarter them and cut out the cores. Thinly slice the quarters and combine immediately with the lemon juice,

      Enjoying the preview?
      Page 1 of 1