John Myers
Contents
show
Three Kinds of Cake (Sophia Wollersheim)
The perfect three kinds of cake (sophia wollersheim) recipe with a picture and simple step-by-step instructions.
Apple Cake:
- 80 g Sugar
- 2 tsp Baking powder
- 1 pinch Salt
- 3 Pc. Eggs
- 100 g Margarine
- 4 Pc. Apples
- 2 packet Pudding powder
- 0,5 liter Milk
- 80 g Sugar
- 50 g Flaked almonds
- Cinnamon
- 220 g Flour
Chocolate-coconut-pie:
- 200 g Butter
- 100 g Powdered sugar
- 100 g Desiccated coconut
- 200 g Chocolate
- 100 g Flour
- 30 g Food starch
- 0,5 packet Baking powder
- 6 Pc. Egg yolk
- 6 Pc. Protein
- 125 ml Rama Cremefine for whipping
- Chocolate cake icing
Nut cake with cherries:
- 200 g Butter
- 170 g Sugar
- 4 Pc. Eggs
- 100 g Chocolate shavings
- 125 g Ground hazelnuts
- 3 tbsp Rum
- 150 g Flour
- 1 tsp Baking powder
- 1 tsp Cinnamon
- 1 Glass Sour cherries
- Powdered sugar
Rum balls:
- 140 g Butter
- 200 g Sugar
- 2 packet Vanilla sugar
- 2 Pc. Eggs
- 70 g Cocoa powder
- 500 g Oatmeal
- 2 Vials Taste of rum
- 60 g Rum
- 60 g Cream
- 80 g Desiccated coconut
Apple Cake:
- Make a shortcrust pastry out of flour, sugar, salt, 1 egg and margarine. Chill the dough for 30 minutes and then roll out. Place a 28cm springform pan and form a 3cm edge. Preheat the oven to 160 ° convection.
- Peel and quarter the apples, remove the core and cut into cubes. Spread the apple pieces on the floor and sprinkle with cinnamon. Cook a pudding from the milk, sugar and pudding powder and take it off the stove after boiling. Let cool down briefly and stir in the 2 eggs.
- Spread the pudding mixture on the apples and sprinkle with flaked almonds. Bake the cake for about 40-50 minutes.
Chocolate-coconut-pie:
- Mix the soft butter with the sugar and yolk until frothy, stir in the chocolate, coconut, the flour mixed with the baking powder, cornstarch with Rama creme fine and finally stir in the egg whites. Fill into the prepared form (26 or square springform pan) and bake in the preheated oven at 160 ° for about 40-45 minutes. When cold, cover with chocolate icing and / or decorate with cream as desired.
Nut cake with cherries:
- Stir the butter until foamy and slowly pour in the sugar. Gradually add the eggs. Fold in the chocolate chips, nuts / almonds and rum. Briefly stir in the sifted flour, baking powder and cinnamon. Pour the batter into the prepared springform pan and distribute the drained sour cherries evenly. Baking: 45-50 min. At 175-200 °. When cooled, dust with icing sugar.
Rum balls:
- Melt the butter. Beat the sugar, vanilla sugar and eggs until frothy. Add melted butter, oat flakes, cocoa powder, rum flavoring, rum and cream and knead for approx. 2 minutes using a spatula and let rest for 30 minutes. Shape bite-sized balls, roll them in desiccated coconut and let them steep.
Facebook Comments