Bärentatzen: 60 g Zartbitterschokolade, 200 g weiche Butter, 100 g feiner Zucker, 1 Päckchen Vanillezucker, 1/4 TL frisch geriebene Muskatnuss, 150 g gemahlene Mandeln, 300 g Mehl, 100 g Zartbitterkuvertüre, 1 Bärentatzenförmchen
Jamie's recipe victoria sponge The sponge part is standard: 225g butter/ flour/caster sugar, 4 large eggs, plus some lemon zest. I creamed the butter and sugar, beat in the eggs, and folded in the flour and lemon zest, before dividing into 2 sandwich tins and baking for 20 minutes or so until lightly browned and risen. I left the cakes briefly in their tins and then turned them onto a rack to cool. Meanwhile, I warmed raspberry jam in a saucepan and stirred in raspberries (Jamie…
Easter Eggnog Cake
A German Rococo Silver Sugar Caster, Christopher Meyer, Berlin 1770/1776.
Bread or cake? The jury’s still out, but we all agree that this traditional German Christmas bake is simply delicious and you can make it in our Stollen Mould. Ingredients For the cake 350g strong white bread flour ½ tsp salt 2 tsp easy-blend yeast 50g caster sugar 150ml milk, warmed until hand-hot 100g butter,…
The term mother sauce is used in French cooking. Although there are an astounding array of sauces in French cooking, contrary to what you might assume, they are not all unique from start to finish. There are five main families of sauces, called the mother sauces, from which most sauces are derived.
German Cinnamon Rolls Recipe Breads with baking yeast, milk, plain flour, caster sugar, butter, salt, butter, caster sugar, ground cinnamon
German Biscuits by Fiona Rose Recipe : 8oz butter 12 oz plain flour 2 heaped tablespoons caster sugar dissolved in 2 tbsps boiling water. Method: Beat butter and cooled sugared water well. Blend in flour. Roll out dough and cut out. Bake for about 20 mins at 170-180 depending on your oven. Biscuits should be very pale. When cool, sandwich two together with lots of jam and ice the top. Finish off with a little bit of cherry.