Express Cakes: Our 100 top recipes presented in one cookbook
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About this ebook
Homemade cakes are simply unbeatable! Even if you are short of time and have to make something quickly, this delightfully presented eBook with its wide choice of ingenious recipes will enable you to whip up a last-minute cake whenever the need arises as all the recipes can be made within a maximum of 30 minutes. Choose from a huge selection of tempting fruit cakes, elegant tray bakes, quick classics, ingenious gateaux and Swiss rolls or delicious individual pastries. If you have a sweet tooth, these wickedly delicious cakes are guaranteed to make your heart beat faster!
- Each recipe is accompanied by a lavish photo and easy-to-understand, step-by-step instructions!
- Maximum 30 minutes' preparation time!
- Also suitable for beginners!
- Whether you opt for classic or trendy, you will absolutely love these quick-to-make cake recipes!
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Express Cakes - Naumann & Göbel Verlag
Luscious fruit cakes
White wine
apple cake
Preparation time: approx. 25 minutes (plus approx. 45 minutes baking time)
Makes 12 slices
100 g softened butter
200 g brown sugar
3 eggs
350 g flour
1 sachet baking powder
125 ml milk
125 ml white wine
1 kg sour-tasting apples
butter and flour for the baking form
1Pre-heat the oven to 190 °C (Gas Mark 5), grease a springform tin (26 cm Ø) with butter and then dust with flour.
2Cream the butter and sugar for approx. 10 minutes, then gradually beat in the eggs. Sift in the flour and baking powder, pour in the milk and white wine and mix all the ingredients to a smooth paste.
3Peel and core the apples and dice the fruit. Immediately fold into the mixture. Spread the mixture in the baking form and bake for approx. 45 minutes.
Bilberry
and almond cake
Preparation time: approx. 20 minutes (plus approx. 20 minutes resting and approx. 20 minutes baking time)
Makes 12 slices
500 g bilberries
1 vanilla pod
5 tbsp sunflower oil
5 tbsp forest honey
3 eggs
160 ml cream
200 g flour
½ sachet baking powder
50 g flaked almonds
butter for the baking form
icing sugar for dusting
1Pre-heat the oven to 180 °C (Gas Mark 4), and grease a springform tin (28 cm Ø) with butter. Wash and sort the bilberries, pat dry and remove any stalks, as required. Score the vanilla pod and scrape out the centre.
2Whisk the oil and honey and gradually fold in the eggs. Add the vanilla essence and then the cream. Mix the flour and baking powder and sift over the egg and cream. Next, blend the ingredients to a smooth paste. Cover and leave to rest for approx. 20 minutes.
3Spread the bilberries on the base of the quiche springform tin, then pour over the cake mixture and sprinkle with flaked almonds. Bake in the oven for approx. 20 minutes. Remove the cake and leave to cool. Serve with a dusting of icing sugar.
Plum strudel
with marzipan
Preparation time: approx. 20 minutes (plus approx. 35 minutes baking time)
Makes 14 slices
1 packet of strudel pastry (160 g)
60 g butter
300 g plums
2 eggs
salt
250 g ricotta
50 g almond paste
70 g sugar
grated zest of ½ unwaxed lemon
50 g flaked almonds
icing sugar for dusting
1Pre-heat the oven to 180 °C (Gas Mark 4). Line a baking tray with parchment. Spread the strudel pastry on a kitchen towel and melt the butter in a pan.
2Wash and dry the plums, remove the stones, and cut into quarters. Separate the eggs. Beat the egg whites with a pinch of salt and chill. Whisk the egg yolks and ricotta. Cut the marzipan into small chunks and add to the creamed egg yolk with sugar and lemon zest. Whisk all the ingredients well, then fold in the beaten egg whites in two portions.
3Brush the strudel pastry with half of the melted butter. Spread the ricotta cream over the pastry, leaving a margin of about 3 cm at the edges. Add the fruit to the cream and sprinkle with flaked almonds.
4Using a kitchen towel, roll up the strudel and place on the baking tray with the folded side down. Brush the strudel with the remainder of the butter and bake for approx. 35 minutes. Leave to cool and coat with a dusting of icing sugar.
Blackcurrant clafoutis
with hazelnuts
Preparation time: approx. 20 minutes (plus approx. 35 minutes baking time)
Makes 12 slices
500 g blackcurrants
1 vanilla pod
3 eggs
120 g sugar
pinch of salt
100 ml milk
4 tbsp flour
1 sachet baking powder
100 g ground hazelnuts
butter for the baking form
icing sugar for dusting
1Pre-heat the oven to 220 °C (Gas Mark 7) and grease a tart form (26 cm Ø) with butter. Wash and pat dry the blackcurrants and remove the stalks. Then, score the vanilla pod with a knife and scrape out the centre.
2Beat the eggs until foamy with half the sugar, a pinch of salt and the vanilla essence. Stir in the milk. Mix the flour and baking powder and also fold in the hazelnuts.
3Spread the blackcurrants over the base of the cake form and pour over the mixture. Bake in the oven for approx. 35 minutes, leave to cool in the baking form and dust with icing sugar. Serve the cake lukewarm with a dash of crème fraîche.
Redcurrant
and vanilla tart
Preparation time: approx. 25 minutes (plus approx. 30 minutes chilling and approx. 45 minutes baking time)
Makes 12 slices
For the pastry
80 g butter
25 g coconut fat
130 g flour
pinch of salt
50 g sugar
flour for the work surface
For the filling
130 g redcurrants
1 vanilla pod
200 g traditional soured cream
125 g mascarpone
2 eggs
40 g sugar
1Knead all the pastry ingredients well. Wrap in foil and chill for approx. 30 minutes. Line a tart form (28 cm Ø) with baking parchment and pre-heat the oven to 200 °C (Gas Mark 6).
2Thinly roll out the pastry on a floured work surface and line the baking form with it. Prick the base several times with a fork and bake blind in the oven for about 10 minutes. Remove and reduce the temperature to 150 °C (Gas Mark 2).
3Wash and dry the redcurrants and remove the stalks. Score the vanilla pod and scrape out the centre. Blend with the soured cream, eggs and sugar. Spread over the cooled tart base and cover with the redcurrants, bake for approx. 35 minutes.
Quark cherry
cake
Preparation time: approx. 15 minutes (plus approx. 30 minutes baking time)
Makes 12 slices
500 g cherries from a jar
3 eggs
250 g quark (20 % fat)
60 g semolina
100 g sugar
5 drops of lemon flavouring
butter for the baking form
1Pre-heat the oven to 180 °C (Gas Mark 4), and grease a loaf form (30 cm long) with butter. Place the cherries in a sieve and allow to drain.
2Whisk the eggs, then stir in the quark, semolina, sugar and lemon flavouring. Blend all the ingredients to a smooth mixture. Fill the form with the quark mixture and cut the drained cherries down the middle, lengthways. Bake the cake for approx. 30 minutes. Leave to cool in the baking form, then gently turn out.
Apricot
and pistachio cake
Preparation time: approx. 20 minutes (plus approx. 30 minutes baking time)
Makes 12 slices
75 g apple syrup
700 g apricots
50 g chopped pistachios
3 packets of puff pastry (frozen)
50 g honey
2 tbsp lemon juice
butter for the baking form
flour for the work surface
1Pre-heat the oven to 200 °C (Gas Mark 6), grease a quiche form (26 cm Ø) with butter and coat with the apple syrup. Drench