Afternoon tea / Kaffe und kuchen by

rezept

nat_doespirito — 2016-11-22 15:00:08 UTC

Keks

200g der Teig mandel
70g zucker
5 gottergelb
1 ei
2 eiweiß
50g schokolade
50g butter
50g mehl
25g kakao

Aprikose

240g aprikose trocken
35ml likör aprikose

Ganache

150g schokolade
235g creme bargeld völlig
25g honig
50g butter

Zuckerguss

6 gelatineblatt
100ml wasser
170g zucker
75g kakao
90ml creme bargeld völlig

Ustencil/Ustecil

noa_gratacos — 2016-11-22 15:19:39 UTC

Sachetorte

theo_hemerle — 2016-11-26 16:13:16 UTC

Beständteile für einen sachertorte von 12 Personen (das Rezept(Einnahme) gibt(zeigt) 8/10 aber dann nach einer leichten Mahlzeit an!):
Für den glaçage brillantissime:

6 Blätter von Gelatine (12 g) 100 ml Wasser 170 g von Zucker nach Pulver 75 g des gesüßten Kakaopulvers 90 ml völliger flüssiger Creme(Rahmes)

Für den Keks, sacher:

200 g Mandelteiges 70 + 65 g von Zucker nach Pulver 5 Eiergelb 1 völliges(ganzes) Ei 2 Eierweiße 50 g schwarzer Schokolade 70 % (wenn ich ihn wiedermache, ich werde weniger starke Schokolade benutzen, aber Ihnen, nach ihren Geschmäcken zu sehen) 50 g Butter 50 g Mehls 25 g gesüßten Kakaopulvers

Für Aprikosenpüree:

240 g trockner Aprikosen 35 ml Likör Aprikosen (Aprikosensaftes für mich)

Für den ganache:

150 g schwarzer Schokolade 70 % (hier auch können Sie Schokolade weniger(mindestens) benutzen

recipe Lemon drizzle slices

nat_doespirito — 2016-11-30 18:29:14 UTC

For the cake

70g softened unsalted butter
120g caster sugar
2 medium eggs
140g self-raising flour
1 tsp baking powder
finely grated zest 1 lemon
1 tbsp lemon curd
2 tbsp full-fat milk

For the drizzle topping

30g granulated sugar
juice 1 lemon

For the feather icing

250g icing sugar
3 tbsp water
splash of yellow food colouring

Lemon drizzle slices

nat_doespirito — 2016-11-30 18:32:31 UTC

Heat oven to 180C/160C fan/ gas 4. Line a 20 x 20cm square baking tin with baking parchment.
Using an electric whisk, beat the butter and sugar together until pale, light and fluffy. Add the eggs and mix again. Add the flour, baking powder, lemon zest, lemon curd and milk, and mix with a wooden spoon until all the ingredients are thoroughly combined. Pour the mixture into the prepared tin and bake for 25-30 mins or until a skewer comes out clean.
Mix the sugar and lemon juice together and pour over the hot cake. Leave to cool in the tin. You can eat the cake as it is, or for a fancy finish, try making this feather icing.
Mix the icing sugar with just enough water to give a runny, but not watery, icing. Put a small amount of icing in a separate bowl. Add a few drops of the food colouring to the icing until pale yellow. Spoon into a disposable icing bag.
Remove the cake from the tin and peel off the baking parchment. Sit the cake on a wire rack over a baking tray. Spread the white icing over the top. Pipe thin lines of the coloured icing across the width of the cake. Use a cocktail stick to drag through the lines in opposite directions to create a feathered effect. Leave to set before cutting into slices