1) Recipe for Gewuerzkuchen New German Delicious Cake Recipes Ingredients

Comments

Transcription

1) Recipe for Gewuerzkuchen New German Delicious Cake Recipes Ingredients
New German Delicious Cake Recipes
1) Recipe for Gewuerzkuchen
Ingredients
125 g butter 300 g sugar. 350 g flour, 4 eggs. 1 / 8 liter strong cold coffee, 125g
Korinten, 1 bag Alba Neunerlei-Lebküchengewürz. 1 packet baking powder, a
pinch of salt,
Preparation;
stir together butter, sugar and egg yolks Neunerlei-gingerbread spice, currants,
cold coffee and the baking powder mixed with flour. Last add the egg whites.
Grease baking pan and sprinkle with Rusk bake at 170 degrees Celsius (approx.
350F) for 1 hour.
When cooled, sprinkle with powdered sugar, the cake should be baked 2 days
prior to consumption so that the spice can develop its full flavor. The cake can be
1
New German Delicious Cake Recipes
stored in foil for 1-2 weeks. Total: 17.306 kJ / 4120 kcal Alba spices you need:
Neunerlei-spice gingerbread.
2) Best Cheesecake
What You Need
1-3/4 cups HONEY MAID Graham Cracker Crumbs
1/3 cup margarine or butter, melted
1-1/4 cups sugar, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 tsp. vanilla
3 eggs
1 can (21 oz.) cherry pie filling
Preparation;
PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if
using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs,
margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up
side of pan; set aside.
BEAT cream cheese and the remaining 1 cup sugar in large bowl with electric
mixer on medium speed until well blended. Add sour cream and vanilla; mix well.
2
New German Delicious Cake Recipes
Add eggs, one at a time, beating on low speed after each addition just until
blended. Pour into crust.
BAKE 1 hour to 1 hour 10 min. or until center is almost set. Turn oven off. Open
oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from
oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen
cheesecake from rim of pan; remove rim. Top cheesecake with pie filling just
before serving. Store leftover cheesecake in refrigerator.
3) Classic Italian Cheesecake
What You Need
1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. butter or margarine, melted
2 Tbsp. sugar
4 cups POLLY-O Original Ricotta Cheese
1-1/4 cups sugar
¼ cup flour
½ cup whipping cream
2 tsp. vanilla
1 tsp. grated lemon zest
5 eggs
3
New German Delicious Cake Recipes
Preparation;
PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if
using a dark nonstick 9-inch springform pan). Mix crumbs, butter and 2 Tbsp.
sugar. Press firmly onto bottom of pan. Bake 10 minutes.
MEANWHILE, beat ricotta cheese, 1-1/4 cups sugar and flour in large bowl with
electric mixer on medium speed until well blended. Add whipping cream, vanilla
and zest; mix well. Add eggs, 1 at a time, mixing just until blended after each
addition. Pour over crust.
BAKE 1 hour and 20 minutes or until center is almost set. Run knife or metal
spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Kitchens Tips
Size-Wise
Serve this rich and indulgent cheesecake on a special occasion. It's sure to be a hit
with your friends and family!
Make Ahead
Cheesecake can be prepared the day ahead. Cover; refrigerate until ready to
serve.
How to Test Cheesecake Doneness
To avoid over baking a cheesecake, check for doneness at the minimum baking
time by gently shaking the pan. If the cheesecake is done, the edge should be
slightly puffed and it will be set except for a small area in the center that will be
soft and jiggly. Do not insert a knife into the center as this may cause the
cheesecake to crack during cooling.
4
New German Delicious Cake Recipes
4) Strawberry Cheesecake Supreme
What You Need
28 NILLA Wafers, finely crushed (about 1 cup)
½ cup BAKER'S ANGEL FLAKE Coconut
1/3 cup butter, melted
4 cups fresh strawberries, divided
2 env. (1/4 oz. each) KNOX Unflavored Gelatine
1/2cup cold water
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
½ cup orange juice
1 Tbsp. lemon juice
2 cups thawed COOL WHIP Whipped Topping, divided
Preparation;
MIX first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of
pan with 4-inch-wide strip of parchment paper.
5
New German Delicious Cake Recipes
RESERVE 8 strawberries for garnish; cut remaining berries into 1/4-inch-thick
slices. Stand largest strawberry slices around inside edge of prepared pan; mash
remaining strawberry slices.
SPRINKLE gelatine over cold water in saucepan; let stand 5 min. to soften. Cook
on low heat until gelatine is dissolved. Beat cream cheese, sugar and juices in
medium bowl with mixer until blended. Add mashed berries; mix well. Gradually
whisk in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup
COOL WHIP; pour into prepared pan.
REFRIGERATE 3 hours or until firm. Remove rim of pan; discard parchment paper.
Cut reserved strawberries in half. Garnish cheesecake with halved berries and
remaining COOL WHIP.
5) German Chocolate Cake
Ingredients

Original recipe makes 1 -8 inch 3 layer cake
1 (18.25 ounce) package butter cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1/3 cup unsweetened cocoa powder
1 cup buttermilk
1/3 cup vegetable oil
6
New German Delicious Cake Recipes
3eggs
1 (12 fluid ounce) can evaporated milk
1 cup white sugar
1 cup chopped pecans
1 teaspoon vanilla extract
3egg yolks
1/2 cup butter
1 cup flaked coconut
Preparation;
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch
round cake pans.
2. Combine the cake mix, instant vanilla pudding, cocoa, buttermilk, vegetable oil
and the 3 whole eggs. Mix until blended and pour the batter into the prepared
pans.
3. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until the cakes
test done. Set cakes aside to cool.
4. In a medium sized sauce pan mix the evaporated milk, white sugar, 3 egg yolks
and the butter. Cook over medium heat until the mixture is thick. Remove from
heat and beat until partially cooled. Beat in the vanilla. Stir in the flaked
coconut and the chopped pecans. Use to fill and frost cake.
7
New German Delicious Cake Recipes
6) Black Forest Cake II
Ingredients
Original recipe makes 2 layer 8 inch round cake
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1/2 cup kirschwasser
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) can spitted Bing cherries, drained
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
8
New German Delicious Cake Recipes
1 tablespoon kirschwasser
1 (1 ounce) square semisweet chocolate
Preparation;
1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch
round pans with parchment paper circles. Sift together flour, cocoa, baking
soda and 1 teaspoon salt. Set aside.
2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat
in flour mixture, alternating with buttermilk, until combined. Pour into 2 round
8 inch pans.
3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick
inserted into the cake comes out clean. Cool completely. Remove paper from
the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle
layers with the 1/2 cup kirshwasser.
4. In a medium bowl, cream the butter until light and fluffy. Add confectioners
sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too
thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake
with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining
layers.
5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla
and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with
chocolate curls made by using a potato peeler on semisweet baking chocolate.
9
New German Delicious Cake Recipes
7) Cherry Pound Cake
Ingredients
Original recipe makes 1 8 inch tube pan
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup butter
1 (8 ounce) package cream cheese
1 1/2 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup maraschino cherries, drained and halved
1/4 cup all-purpose flour
Preparation;
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube
pan. Mix together the flour, baking powder, and salt; set aside.
2. In a large bowl, cream together the butter, cream cheese, and sugar until light
and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond
10
New German Delicious Cake Recipes
extract. Beat in the flour mixture, mixing just until incorporated. Dredge
cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
3. Bake in the preheated oven for 80 minutes, or until a toothpick inserted into
the center of the cake comes out clean. Let cool in pan for 10 minutes, then
turn out onto a wire rack and cool completely.
8) Cream Cheese Coffee Cake I
Ingredients
Original recipe makes 1 Bundt cake
1/3 cup packed dark brown sugar
2 teaspoons unsweetened cocoa powder
1/3 cup chopped semisweet chocolate
1 teaspoon ground cinnamon
1/3 cup raisins
1/3 cup golden raisins
1/2 cup toasted walnuts, chopped
3/4 cup unsalted butter
1/2 (8 ounce) package cream cheese
11
New German Delicious Cake Recipes
1 cup packed brown sugar
1/3 cup white sugar
5 eggs
1 1/2 teaspoons vanilla extract
1 cup plain yogurt
3 1/4 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
Preparation;
1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup
Bundt cake pan or a 9 or 10 inch tube pan.
2. Soak raisins in warm water until plump. Drain and dry. Chop coarsely. Mix with
1/3 cup dark brown sugar, cocoa, chocolate, cinnamon, and chopped nuts. You
can also mince filling ingredients in a food processor for another texture.
3. Cream the unsalted butter with 1 cup brown sugar and white sugar until fluffy.
Add cream cheese, and cream until blended. Add eggs and vanilla, and mix
thoroughly. Blend in yogurt or sour cream. Fold in flour, salt, baking powder,
soda. Mix well on low speed of mixer. Spread one third batter in prepared pan.
Top with some of the filling mixture. Layer in this fashion until filling and batter
are used up.
4. Bake until done, 50 to 60 minutes. Cool in pan 10 minutes before removing.
12
New German Delicious Cake Recipes
9) Recipe for a Small Cheesecake with No Crust
Ingredients
Makes one, 7 inch cake - double the recipe for a 9 or 10 inch cake.
10 - 12 Italian plums (300 grams) or other fruit
3 medium or 2 large eggs
1/2 c. sugar, divided (100 g.)
7 T. soft butter (1 stick minus 1 T.) (100 g.)
1 c. + 1 T. Magerquark or yogurt cheese (250 g.)
1 package German vanilla pudding powder OR 1/4 c. cornstarch and 1 tsp.
vanilla
1/2 tsp. baking powder
1 T. bread crumbs
1 T. powdered sugar
Preparation;
Wash and pit the plums and cut into bite-sized pieces. Set aside.
Separate eggs into yolks and whites and beat the egg whites until stiff. Drizzle
about 2 tablespoons of the sugar into the whites as you continue beating for a
minute. Set the egg whites aside.
13
New German Delicious Cake Recipes
Beat the butter with the rest of the sugar until light yellow and fluffy. Add the egg
yolks and continue to mix until smooth.
Stir in the quark or yogurt cheese, then sift the pudding powder or cornstarch and
the baking powder on top and stir until incorporated.
Fold in the egg whites.
Butter a 7-inch springform or a pie plate and sprinkle it with bread crumbs,
graham cracker crumbs or crushed vanilla wafers.
Pour in half the batter and smooth. Layer with the fruit, then cover with the other
half of the batter. Smooth the top.
Bake in a 350°F oven (180°C) for 40 - 50 minutes (50 - 60 minutes if you double
the recipe). The center should be almost firm to the touch. Let it cool in the oven
with the door slightly ajar.
Sprinkle the top of the cake with powdered sugar and serve lukewarm or chilled.
As always, some whipped cream is (almost) mandatory.
Notes: Let the ingredients come to room temperature, especially the eggs and
quark. If you mix them into the butter/sugar mixture when they are cold, the
butter will "curdle" on you.
14
New German Delicious Cake Recipes
10) Creamy Cappuccino Cheesecake
Ingredients
Crust
1 1/2 cups chocolate cookie crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
Filling
2 tablespoons instant coffee granules or crystals
1 tablespoon hot water
1 teaspoon vanilla
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1/2 teaspoon ground cinnamon
4 eggs
Topping
1 1/2 cups sour cream
3 tablespoons sugar Chocolate-covered coffee beans, if desired
Unsweetened baking cocoa, if desired
Preparation;
15
Step 1
New German Delicious Cake Recipes
Heat oven to 350°F. In small bowl, mix cookie crumbs, 1/4 cup sugar and the
butter. Press mixture in bottom and 1 1/2 inches up side of ungreased 10-inch
springform pan. Bake 10 minutes or until set. Cool 20 minutes.
Step 2
Meanwhile, in small bowl, mix coffee granules, water and vanilla; set aside. In
large bowl, beat cream cheese with electric mixer on medium speed until light
and fluffy. Add 1 cup sugar; beat until very soft and creamy. Beat in cinnamon.
Beat in 1 egg at a time just until well blended; do not overbeat. Add coffee
mixture; mix well. Pour into cooled baked crust.
Step 3
Bake 45 to 50 minutes or until set.
Step 4
Meanwhile, in small bowl, blend sour cream and 3 tablespoons sugar. Spread sour
cream mixture evenly over top of cheesecake; bake 10 to 15 minutes longer or
until sour cream is set. Cool on cooling rack 1 1/2 hours. Refrigerate before
serving, at least 3 hours or overnight. Garnish with chocolate-covered coffee beans.
Sprinkle lightly with cocoa. Store in refrigerator.
Nutrition Information
1 Serving (1 Serving) Calories 480 (Calories from Fat 300),Total Fat 33g (Saturated
Fat 19g, Trans Fat 1 1/2g), Cholesterol 160mg;Sodium 310mg;Total Carbohydrate
37g(Dietary Fiber 0g,Sugars 30g),Protein 8gPercent Daily Value*Exchanges:1/2
Starch;0 Fruit;2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0
Vegetable;0 Very Lean Meat;0 Lean Meat;1 High-Fat Meat;5 Fat Carbohydrate
Choices:2 1/2;Percent Daily Values are based on a 2,000 calorie diet.
16

Similar documents