For some, cake baking is an art for others to relax in a form, Again, the family wants to make a joy. If you have children, then bake together, because even small children like to help stir and mix. And when it smells so delicious, the family can quickly find each other at the table! Here are a few simple recipes with an extra vitamin kick.
Berry Muesli MuffinsIngredients for 12 pieces: one muffin tray - 200 g spelled flour (1050) - 2 teaspoons baking powder - 60 g crunchy muesli - 250 g fresh berries (redcurrants or raspberries or Blackberries) - 1 egg - 1 packet of vanilla sugar - 4 tablespoons of maple syrup - 100 ml of neutral oil - 200 g of yoghurt.
Preparation: Preheat oven to 180 degrees (convection 160 degrees) and grease a 12-muffin tray well. Mix spelled flour with 2 teaspoons of baking powder and the crunchy muesli. Read out fresh berries and gently rinse off. Stir 1 egg with 1 packet of vanilla sugar, maple syrup, oil and yoghurt until smooth. Stir in the flour mixture quickly. Carefully fold in the berries. Pour dough into the plate cavities. Bake in the oven (center) for 20-25 minutes. Take out the muffins and let them cool slightly.
Tangerine Yogurt CakeIngredients: 5 eggs - 150 g sugar - 150 g flour - 1 pinch of baking powder - 1 tsp grated untreated lemon zest - 9 leaves gelatin - 600 g yoghurt (1, 5% fat) - 100 g icing sugar - 1 packet vanilla sugar - 1 small tin tangerines - 600 g cream.
Preparation: Beat the eggs and sugar until the sugar has completely dissolved. Mix flour and 1 Msp. Of baking powder, add gradually with 1 teaspoon rubbed, untreated lemon zest to the egg-sugar mixture and stir thoroughly. Preheat oven to 170 degrees (convection 150 degrees). Spread the dough on a greased baking sheet and bake for 10 minutes. 9 leaves Soak gelatine in cold water for 5 minutes, squeeze and heat with 2 tablespoons of yogurt in a small saucepan over low heat until it dissolves. Mix 550 g of yoghurt with the powdered sugar and a packet of vanilla sugar. From this stir 2-3 teaspoons into the gelatin mixture, then stir them into the remaining yoghurt. Refrigerate. Drain a small tin of tangerines in a colander. Whip the cream. When the yoghurt mixture starts to gel, stir it spoonfuls under the cream. Spread the cream on the cake and decorate with tangerines as desired.
Quince Crumble TartIngredients: 1 kg quince - 100 g white or brown cane sugar - 190 g flour - 110 g butter - 1 tsp salt - 2 tsp cinnamon - 1 tbsp granulated sugar - baking paper.
Preparation: Preheat the oven to 180 degrees. Mix 100 g white or brown cane sugar, 1 tsp salt with 190 g sieved flour. Knead together with 110 g of butter to crumbly crumble. Cover the dough and let it rest in a cool place. Wash, peel and quarter about 1 kg of quince, remove the core and cut into 3 cm wide slits or pieces. Simmer for at least 15 minutes in a pot with 2 teaspoon ground cinnamon and 1 tbsp granulated sugar. Then drain. 1 generously cover the tart tin with baking paper and cover the ground with a layer of sprinkles. Bake the tart in the oven for 40 minutes. It goes well with ice cream, whipped cream or vanilla sauce.
Cranberry MuffinsIngredients for 12 pieces: 200 g fresh cranberries - 125 g butter - 100 g wheat wholemeal flour - 250 g flour - 3 teaspoons baking powder - 1 teaspoon soda - 225 g sugar - 1/2 to 1 teaspoon of cinnamon powder - 1 pinch of salt - 450 g dry pumpkin puree - 2 eggs - 12 paper cups
Preparation: Wash cranberries and cut in half. Melt butter in a saucepan. Whole flour and flour, baking soda and soda into a bowl. Add the sugar, cinnamon and salt. Preheat the oven to 190 degrees. Add the cranberries, melted butter, pumpkin puree and eggs and quickly fold in. Place paper cups in the hollows of the muffin tray. Add the dough spoonful. Bake in the hot oven (bottom, circulating air 170 degrees) for approx. 25 minutes.
Pomegranate TartIngredients: 100 g soft butter - 200 g flour - 2 tbsp sugar - 1 sachet custard powder - 1/2 l milk - 40 g sugar - 60 g almond paste (health food store) - 250 g g triggered pomegranate seeds - 1 packet light cake - 100 g pomegranate syrup (Asia shop) - 40 g sugar - water
Preparation: Preheat the oven to 180 (circulating air 160 degrees). Grease a tart mold. Butter, flour, 2 tablespoons sugar and 3 tablespoons water first knead with the dough hook of the hand mixer, then quickly with hands to a smooth shortcrust pastry. Now roll it out on a floured surface slightly larger than the shape and lay out the shape with it. Make a 1-2 cm high edge. Prick the dough base several times with a fork and bake in the oven in the middle in 30-35 min. Golden brown. Then allow to cool. For the toppings process custard powder with milk and sugar. Stir the almond paste into the pudding. Let it cool for 5 minutes, then pass on the tart floor. Allow to cool completely. Sprinkle pomegranate seeds on the tart. Prepare pies with pomegranate syrup (Asia shop), 40 g sugar and 150 ml water. Allow to cool slightly with stirring, then spread on the seeds. Get feasted. Serve with whipped cream or walnut ice cream.
Lemon cakeIngredients for a square cake tin (18 cm): 225 g soft unsalted butter - 225 g fine sugar - finely grated dish of 3 lemons (plus 100 ml juice) - 4 eggs (whisked) - 250 g wheat flour (type 405) - 1 tsp baking powder - 75 g ground almonds - 100 g coarse granulated sugar
Preparation: Grease the bottom and edges of the cake pan and cover with baking paper.Grease the paper. Stir butter, fine sugar and lemon zest until creamy. Gradually beat the eggs, beat vigorously after each addition. Should the mass coagulate, add a little bit of the flour. Add the flour and baking powder to the bowl, add the ground almonds and 2 tablespoons of the lemon juice and fold carefully with a large metal spoon. Put the mass in the mold and smooth it out. Bake in a preheated oven (180 degrees / gas level 4) for about 45 minutes until the dough is crispy and a wooden stick pierced in the middle comes out clean. In the meantime, mix the remaining lemon juice with the coarse-grained sugar. Put the cake on a wire rack. Thoroughly mix the lemon mixture again and spread with a spoon on the cake. During cooling, the syrup seeps into the cake and forms a sugar crust.
Thyme Kumquat CakeIngredients for 1 box (1 kg): 150 g Kumquats - 190 g brown fine sugar - 175 g soft unsalted butter - 3 eggs - 125 g wheat flour (Type 405) - 100 g wholegrain flour - 1 tsp baking powder - 2 tsp chopped thyme - 75 g powdered sugar - thyme sprigs for decoration
Preparation: Put the kumquats with 15 g of the sugar and 100 ml of water in a small pan. Lightly heat until the sugar dissolves, cover and simmer for 5 minutes on low heat. Drain, store and allow to cool. Grease the mold, lay out the bottom and the long edges with a strip of parchment paper. Grease the paper. Cut the kumquats into thin slices. Beat the remaining sugar, butter, eggs, both types of flour, baking powder and thyme in a bowl until smooth and creamy.
Add Kumquat slices and 2 tablespoons of juice. Fill the mass into the mold and smooth it out. Bake in the preheated oven (160 degrees / gas level 3) for 50-55 minutes until the dough is crispy and a wooden stick pierced in the middle comes out clean. Put on a wire rack. Mix icing sugar and 1 tbsp of remaining syrup. Drizzle the cake with it and sprinkle with thyme sprigs.