Easy Lava Cakes Recipe

Absolutely no crazy idea ...

... rather surprising that this tax is not, because so little could be so much cause:




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Orange sponge cake with orange sauce

sponge aussenrum
For sample

• 10g butter, 10g caster sugar soft
• 10 g protein 10g flour
• some food color

baking paper on baking sheet (ca.20x10cm) course. Butter with powdered sugar until smooth, flour and egg, stirring and mixing with food color. Pour the mixture into a small bag and pipe onto the pass baking paper. Send the freezer for about 20-30 minutes set.

For the sponge cake flour 25g

• 1 / 4 teaspoon baking powder 1 egg
• large
• 1 tablespoon. hot water 1 pinch salt
• 1 tablespoon. Orange juice
• something orange flavor
• 30g sugar
• 10g butter, melted

flour and baking powder together seven. Egg with hot water, salt, orange juice and orange flavoring until fluffy. Sugar them lightly, beat thick and creamy. Fold in flour to seven. Mix in warm melted butter.

The prepared samples from the freezer to get. The sponge cake spread on it. Bake in the preheated oven 180C for about 8-10 minutes. Retrieve from the oven and cool on a wire rack.

for soil For 23cm springform

• 50g flour 40g cornflour
• 40 g sugar (1) 1 tsp baking powder
• 3 eggs, 70 g getrent
orange juice 1 teaspoon orange flavoring
• 50 g oil
• 30 g sugar (2)
• 1 / 4 teaspoon salt

greased springform bottom and cover with baking paper slightly. Preheat oven to 180 Celsius. Flour, cornstarch, sugar (1) and baking powder together 2x seven, in a bowl, make a hollow in the middle. Egg yolk, orange juice, orange flavoring and oil into the hollow inside, mix quickly but thoroughly.

egg whites with salt until foamy, stir sugar (2) beat them lightly and stiff. The egg whites with the flour mixture gently lift. Pour into pan and bake about 20 minutes. Remove from the oven, remove from the tin and place on wire rack to cool and can be halved.

For the orange sauce

• 400g orange juice
• 40g sugar 15g cornflour
• 4g glaze, clear
• 20g butter

give preparation

orange juice, sugar and cornstarch in a saucepan, stir until dissolved the cornstarch added. Bring the pot to a boil, while stirring constantly until the sauce thickens.

glaze in about 2 parts orange juice and dissolve into the sauce, stirring, about 30 Simmer seconds. Finally, the butter until such cool. Remove from the oven and let cool. The orange sauce spread on a sponge, assembling the other batter. Brush with the rest of the sauce around the cake.

trimming the Musterteig (that he is as tall as the cake) and wrap around the cake. In about the refrigerator. 2 hours solid, garnish and serve.

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banana cake roll

ingredients For 21 x 30 cm baking tray
For the sponge

• 40 g fine sugar (A)
• 2 egg yolks
• 1 / 4 teaspoon salt
• 35 g over-ripe banana fine puree
• 15 ml milk 35 g
• oil 1 / 2 teaspoon butter and vanilla flavoring
• 40 g flour 25 g cornstarch
• 1 tsp baking powder 2 egg whites
• 30g fine sugar (B)
• 1 / 2 teaspoon lemon juice
• about 1 / 2 teaspoon baking cocoa

Fie the butter cream

• 50g sugar
• 15ml cream 20g mashed banana
• 70g butter

preparation interpret baking sheet with parchment paper. Preheat oven to 190C.

flour, cornstarch, sugar (A) and baking soda together to make two plays seven, place in a large bowl in the middle of a depression. egg yolks, salt, banana, milk, oil and vanilla Stir together and set aside.

egg whites with lemon juice until fluffy. Sugar (B) and beat them lightly egg whites until stiff. banana mixture into flour, add to the dump quickly mix with a whisk. the egg white with the flour mixture gently lift.
The mass of a given cookie sheet lined with parchment paper (about 2 tablespoons removed from the dough) and smooth out. Cocoa powder with the remaining dough mix and pour into a pastry bag with Hole tube. Then a splash on the Hellenteig and swirl lightly with a toothpick to make.


The sheet in the preheated oven 190C for about 10 minutes. leave after the end of baking the sponge cake plate to cool a few minutes, then the plate on a lightly with sugar dish towel fall, remove the baking paper carefully roll up the plate with the help of the cloth, let cool for about 15 minutes into the cloth.

sugar, cream and banana puree in a small saucepan, place on the stove. let simmer over low heat about 3 minutes until it becomes thick and sticky, can get cool on the stove. Then, beat butter until creamy. The cooled banana mixture and after used to beat in the butter cream until they are. Roll out

Banana biscuit plate carefully, with banana butter cream coat and roll up again. Cover the roll with the towel and refrigerate about 2 hours, cut and serve. suffer If someone can not the butter cream, then you can also use normal cream as a filling. The dough and the cream together somehow fit perfectly.

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Japanese Souffle Cheesecake 2 recipes

Japanese Souffle Cheesecake I

This incredibly light, wonderfully soft and super fresh cake just makes me crazy. I baked it for 3 days running and I have almost the whole cake eating alone geg (fr). In my opinion, the cake tastes best when spread with apricot jam, with no other garnish.

ingredients g For 18cm springform

• 120 Quark
• 20 g butter, soft
• 40 ml milk
• 20 g flour 20 g cornstarch
• 50 g sugar 3 egg yolks A.
• 1 / 2 tbsp. Orange juice or lemon juice
• 1 / 2 teaspoon orange peel, grated
• 1 / 4 teaspoon salt 3 egg whites
• 1 / 2 tsp lemon juice 20 g sugar
• B.
• 1 tablespoon. Apricot jam

preparation

Lightly grease springform bottom and cover with wax paper and wrap the outside with aluminum foil side. Preheat oven to 160 Celsius. A baking sheet Pour about 500ml with water and place in the oven.

butter, cheese and milk Melt in microwave, stir until smooth and let cool. Flour, cornstarch and sugar A. blend together in a bowl, make a hollow in the middle. Egg yolk, orange juice, grated orange peel, salt and the cooled cheese mixture pour in, mix quickly but thoroughly. Egg white with 1 / 2 teaspoon lemon juice until fluffy, sugar while beating and B. until stiff. Fold into the egg white flour mixture.

The mass of water in the form and on a water bath (to be sure that the water does not come through in the form, you can place the mold simply on the grate and put the water on the floor of the oven) in a preheated oven 50-60 minutes.

Remove from the oven and immediately remove from the tin. Let the cake cool on wire rack and besteichen with apricot jam, the surface of the cake.

Japanese Souffle Cheesecake II

But you can try the second recipe. I personally both taste very good. For the preparation almost exactly like the first recipe. The difference is only protein is beaten stiff with salt and sugar B . Now let us look like the second recipe looks like.

ingredients For 18cm springform

• Quark
• 90 g 30 g butter, soft
• 100 ml milk
• 40 g sugar (A)
• 3 egg yolks 1 teaspoon lemon juice
• 15 g flour 15 g cornstarch
• half bottle of butter and vanilla flavoring 3 egg whites
• a pinch of salt
• 30 g sugar (B)
• 1 tablespoon. Apricot jam

preparation

Lightly grease springform bottom and cover with wax paper and wrap in aluminum foil side out. Preheat oven to 160 Celsius. A baking pan with about 500ml water and pour in the oven.

butter, cottage cheese milk and melt in microwave, can stir smooth and cool.

flour, cornstarch and sugar A. mix together in a bowl, make a hollow in the middle. Egg yolk, lemon juice, butter and vanilla flavor and the cheese mixture into cooled type, mix quickly but thoroughly.

protein mix with salt until foamy, Sugar B. trickling in and beat until stiff. Fold into the egg white flour mixture. The mass is poured into the mold and bake in a water bath in the preheated oven for 50-60 minutes. (If, jamand not sure is that his form is really waterproof or not, the simple form on the grate and the water bath to the bottom of the oven)

Remove from the oven and immediately remove from the tin. Let the cake cool on wire rack and besteichen with apricot jam, the surface of the cake. There

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Kaiser roll

homemade Kaiser roll it We recently more often for breakfast. Many determines think why this much work when the roll but can get as cheap of the bakery. ... Hmm I do not know either. I just know that I love to bake. I'm always curious about the result. I was very glad and happy if it was well done, and I was very annoyed if it came out the other way around. Perhaps I made the expectation after baking just the kick. haha

Ingredients for 6 pieces

For the dough

• cube 15g yeast water (5 g dry yeast)
• 90g lukewarm water 100g flour type 550

water in the bowl, the yeast in and stir until the yeast has dissolved completely. Then, add the flour, and mix the ingredients with the hand mixer Knethagen well on medium level. The dough and cover with the Geschirrtuuch about 30 minutes warning can go to a place.

For the main dough

• 180g flour type 550
• 80g water 10g soft butter
• 5g salt 1 teaspoon honey

give After 30 minutes of walking, all the ingredients of the dough to Haupteiges, knead with the dough hook of electric mixer on the highest level until the dough is smooth and supple, and separates from the bowl. Then kügeln the dough, lightly brush with butter aussenrum and back into the bowl can be put, cover with a cloth and leave in a warm place for 30 minutes.

Knead the dough and divide into 6 equal kügeln gloss pieces of dough, and some press flack let (height approx 2.5cm) and a further 30 minutes or until the dough to rise visibly enlarged added.

If the dough is well risen, cut into the surface with a sharp knife crosswise, brush with milk or water and roll in sesame seeds, poppy seeds, oat flakes, or pumpkin seeds. The ball on a lightly gefettentes baking sheet with enough distance to each other.

Preheat oven to 240 ° C. Once the oven has reached the temperature, give hot water into a bowl and place on the bottom of the oven. The bread on the middle rack of oven bake about 10 minutes at 240 ° C , then reduce temperature to 200 ° C and another 15 minutes until golden brown.

At the end of baking time, Brush rolls with milk or water to a nice shiny crust to get. Then, the rolls immediately get out of the oven, cool and enjoy.