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    For the Cake Buffet: Our 100 top recipes presented in one cookbook
    For the Cake Buffet: Our 100 top recipes presented in one cookbook
    For the Cake Buffet: Our 100 top recipes presented in one cookbook
    Ebook347 pages2 hours

    For the Cake Buffet: Our 100 top recipes presented in one cookbook

    By Naumann & Göbel Verlag

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    About this ebook

    Clear the stage for the stars of the coffee table

    Quick recipes for cakes and traybakes, sumptuous gateaux, sugar-sweet tarts and tartlets, trendy whoopie pies, heavenly cupcakes and original funny cakes. There are over 100 recipes for sweet delicacies waiting impatiently to make their debut on your coffee table! Whether it's for the next birthday or coffee morning, a children's party, weddings or any other reason for celebration, our clever baking ideas will guarantee that you'll create a sensation whatever the occasion.

    - Over 100 baking ideas for the coffee table - from uncomplicated cakes and tartlets, and sumptuous gateaux to delightful funny cakes
    - Every recipe has a great photo and detailed, step-by-step instructions
    LanguageEnglish
    PublisherNaumann & Göbel Verlag
    Release dateApr 15, 2015
    ISBN9783815587867
    For the Cake Buffet: Our 100 top recipes presented in one cookbook

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      Book preview

      For the Cake Buffet - Naumann & Göbel Verlag

      Simply delicious

      Blueberry pie

      Preparation time: approx. 40 minutes (plus standing and baking time)

      Makes 12 slices

      For the pastry

      200 g flour

      1 egg

      120 g butter

      60 g sugar

      pinch of salt

      For the topping

      400 g blueberries

      1 egg

      250 ml cream

      2 tbsp sugar

      Additionally

      butter for the tin

      1To make the shortcrust pastry, sift the flour onto the work surface and make a well in the middle. Put the egg in the well. Cut the butter into pieces and put on the rim with the sugar and salt.

      2Chop the ingredients roughly with a knife, then knead with the hands to make a smooth dough. Wrap the pastry in foil and place in the refrigerator for about 30 minutes.

      3Pre-heat the oven to 180 °C (Gas Mark 4). Pick over the blueberries, then wash and drain well. Roll out the pastry and line a greased springform tin (24 cm diameter), pressing firmly on the sides. Pierce the pastry several times with a fork. Arrange the blueberries on the pastry.

      4Whisk together the cream and sugar and pour over the berries. Bake the pie on the middle shelf of the oven for about 20 minutes.

      Raspberry whirl

      Preparation time: approx. 40 minutes (plus baking time)

      Makes 12 slices

      For the pastry

      5 eggs

      190 g butter

      225 g sugar

      pinch of salt

      225 g flour

      150 g frozen raspberries

      For the buttercream

      100 g soft butter

      160 g icing sugar

      1 tsp milk

      pinch of pink food colouring

      Additionally

      butter and flour for the tin

      1Pre-heat the oven to 225 °C (Gas Mark 7). Butter a springform tin (26 cm diameter) and dust with flour. Separate the eggs and whisk the whites until stiff. Chill until required.

      2Melt the butter in a shallow saucepan and cool slightly. Cream together the egg yolk, sugar and salt. Stir in the flour followed by the melted butter. Spoon the whisked egg whites onto the dough and fold in.

      3Put half the dough in the tin. Crush the raspberries lightly in a bowl with a fork, then spread over the dough. Top with the remainder of the pastry, then move a fork lightly around the tin, working from bottom to top. Bake the cake on the middle shelf of the oven for about 10 minutes. Lower the heat to 175 °C (Gas Mark 3.5) and bake for a further 40 minutes. Turn the cake out onto a wire rack and leave to cool.

      4Meanwhile, cream together the butter, icing sugar and milk. Colour one half of the buttercream with pink food colouring. Dot the top of the cold cake liberally with the two creams to create a lovely marble effect.

      Stewed plum tart

      with crumble topping

      Preparation time: approx. 40 minutes (plus baking and chilling time)

      Makes 12 slices

      For the pastry

      175 g butter

      250 g flour

      100 g ground walnuts

      100 g sugar

      1 egg

      pinch of salt

      ½ tsp cinnamon

      50 g chopped walnuts

      For the stewed plums

      1 kg plums

      150 g sugar

      60 g butter

      150 ml red wine

      1 tsp grated rind of 1 unwaxed lemon

      1 tsp rosemary

      1 cinnamon stick

      1 tbsp plum brandy

      Additionally

      butter for the tin

      flour for rolling out

      ground walnuts to sprinkle

      1To make the pastry, combine all the ingredients except for the cinnamon and chopped walnuts. Roll two-thirds of the pastry into a ball, then wrap in film and chill for about 1 hour. Knead together the remaining pastry with the cinnamon and chopped walnuts. Roll into a ball, wrap in clingfilm and chill.

      2To stew the plums, first wash and dry them, then cut them into halves and remove the stones. Put the sugar in a saucepan and caramelise until golden. The add the butter. Pour over the red wine and stir until all the sugar has dissolved.

      3Add the grated lemon rind, rosemary, cinnamon stick and plums. Simmer, uncovered, over a low heat for about 40 minutes until the plums have dissolved into a thick paste, stirring occasionally. Remove from the heat and leave until completely cold. Stir in the plum brandy.

      4Butter a tart tin (28 cm diameter). Roll the larger pastry ball out on a floured work surface and line the tin. Pierce the base several times with a fork, then cover and chill for a further hour.

      5Pre-heat the oven to 180 °C (Gas Mark 4). Spread the stewed plums over the pastry base. Crumble the remainder of the pastry over the plums. Bake on the middle shelf of the oven for about 50 minutes. Cover with a piece of aluminium foil if the crumble starts to get too dark. A little cinnamon cream will go well with this tart.

      Hazelnut and ricotta cake

      Preparation time: approx. 40 minutes (plus baking time)

      Makes 16 slices

      125 g ground hazelnuts

      4 eggs

      pinch of salt

      125 g sugar

      115 g butter

      grated rind of 1 unwaxed orange

      30 g flour

      125 g ricotta

      2 tbsp poppy seeds

      4 tbsp apricot jam

      50 g dark chocolate

      butter for the tin

      1Dry fry the hazelnuts in a pan until the aroma starts to fill the air. Butter a springform tin (28 cm diameter) and line the base with baking parchment, then place in the refrigerator. Pre-heat the oven to 190 °C (Gas Mark 5).

      2Separate the eggs. Whisk the egg whites with the salt until stiff, then chill. Cream together the sugar and butter for about 10 minutes, gradually adding the egg yolks and orange zest. Sift over the flour, then stir in with the ricotta, hazelnuts and poppy seeds.

      3Fold in the whisked egg whites in 2 portions, then spoon the mixture into the tin and bake on the middle shelf of the oven for 25–30 minutes.

      4Brush the apricot jam over the cake while it is still warm, and grate over the chocolate. Serve with cream or crème fraîche.

      Pear cake

      Preparation time: approx. 35 minutes (plus baking and cooling time)

      Makes 12 slices

      For the dough

      250 g butter at room ­temperature

      250 g sugar

      4 eggs

      400 g flour

      1 tsp baking powder

      For the filling and topping

      1 kg pears

      2 tbsp nib sugar

      1 tbsp chopped walnuts

      Additionally

      200 ml cold cream

      2 sachets vanilla sugar

      soft butter and flour for the tin

      1Wash the pears for the filling, then dry them, peel them and cut into half. Use a small, sharp knife to cut out the core and stalk. Butter a springform tin (26 cm diameter) and dust with flour. Pre-heat the oven to 190 °C (Gas Mark 5).

      2To make the dough, put the butter and sugar in a tall container and whisk with an electric whisk until fluffy. Gradually stir in the eggs. Combine the flour and baking powder in a bowl and sift over the whisked butter and eggs. Stir in quickly with a wooden spoon.

      3Put the dough in the springform tin and smooth the surface. Arrange the pear halves on the dough with the rounded side facing up. Sprinkle with the nib sugar and walnuts. Bake the cake on the middle shelf of the oven for about 1 hour. Leave to cool in the tin for 10 minutes, then carefully turn out and place on a cooling rack until cold.

      4Whisk the cream in the meantime, and add the vanilla sugar just at the end. Serve the cake with the whipped cream.

      Plum cake

      with cinnamon crumble

      Preparation time: approx. 45 minutes (plus baking time)

      Makes 12 slices

      For the dough

      2 eggs

      75 g butter

      90 g sugar

      pinch of salt

      90 g flour

      For the topping

      700 g plums

      For the crumble topping

      100 g butter

      100 g sugar

      100 g flour

      50 g ground almonds

      1 tsp cinnamon

      Additionally

      butter and breadcrumbs for the tin

      1Pre-heat the oven to 225 °C (Gas Mark 7). Butter a springform tin (26 cm diameter) and dust with breadcrumbs. Separate the eggs and whisk the whites until stiff. Chill until required.

      2Melt the butter in a shallow saucepan and cool slightly. Cream together the egg yolks, sugar and salt. Stir in the flour followed by the melted butter. Top with the whisked egg whites and fold in.

      3Wash and dry the plums, then cut them in half and remove the stones. Put the dough in the tin and arrange the halved plums over the top like roof tiles. Knead together the ingredients for the crumble topping and sprinkle over the plums. Bake the cake on the middle shelf of the oven for 35–40 minutes.

      Pear tart

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

      Makes 8 slices

      For the pastry

      150 g flour

      80 g cold butter

      50 g sugar

      pinch of salt

      1 egg yolk

      For the topping

      3 ripe pears (each approx. 200 g)

      2 tbsp lemon juice

      2 tbsp pear brandy

      1 tbsp sugar

      pinch of ground pimento

      For the glaze

      125 ml cream

      2 egg yolks

      2 sachets vanilla sugar

      Additionally

      soft butter for the tin

      flour for the work surface

      icing sugar to dust

      1To make the pastry, sift the flour into a bowl and dot flakes of butter on top. Add the sugar, salt and egg yolk. Quickly knead together with your hands to make a smooth pastry. Work in 1 tablespoon of water if it is too dry. Roll the pastry into a ball and wrap in clingfilm. Chill in the refrigerator for at least 30 minutes.

      2For the topping, wash and dry the pears, then peel them and cut into quarters. Remove the cores and cut the flesh into thin slices. Combine in a bowl

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