At Christmas it is extra fun to do something extra that makes everyone happy. Some people like to make the starter or main course at Christmas, I like to focus on the dessert. Because tiramisu always does very well, I thought it would be fun to put together a large Christmas dessert in the shape of a Christmas tree. No Christmas without a Christmas tree, right? Spread your normally smooth layers of mascarpone and whipped cream over coffee and kahlua soaked ladyfingers, this time the fresh filling was piped onto the ladyfingers with a star piping nozzle. I normally use this nozzle for perfect swirls on cupcakes; but you can also spray the beautiful green Christmas branches of the tiramisu Christmas tree dessert. That was surprisingly easy and the branches kept their shape well in the refrigerator. The festive dessert was taken to family and allowed to travel in the car in a cool, flat place. What type of alcohol can you find in tiramisu? Traditionally, tiramisu uses marsala wine to dip the ladyfingers. Personally, I usually choose the taste of coffee liqueur, but that is personal. You can use any liqueur from amaretto to limoncello if you like to keep it Italian, but Grand Marnier, Licor 43, eggnog, cognac or rum also work. Can you also make tiramisu alcohol-free? Of course you can also omit the alcohol or look for an alcohol-free variant. More and more spirits are also available non-alcoholic. Or choose a liquid with a lot of flavor to dip your ladyfingers in, such as strong coffee or a fruit juice with a lot of flavor. Tiramisu without egg I personally do not make recipes that use raw egg. This is used in classic tiramisu, but this variant is very tasty and you know that everyone will go home without stomach complaints. Tiramisu Christmas tree dessert Supplies: Grab ladyfingers 500 ml whipped cream, preferably 35% for a firm filling 500 grams mascarpone 2 sachets of vanilla sugar Extra sugar to taste Green dye 200 ml strong coffee Drizzle Kahlua to taste, or make your own coffee liqueur with this recipe. Edible decoration, chocolates, sprinkles Possibly a meringue to crumble like snow Board or other flat surface for the tiramisu Tiramisu Christmas tree as dessert or cake What are you going to present the tiramisu on? I made it the day before and prepared the Christmas dessert on a sheet of baking paper on a wooden cutting board. Spread ladyfingers on the paper in such a way that a Christmas tree is created. Once you are satisfied, you can dip the ladyfingers one by one into the coffee with Kahlua and put them back again. Lightly beat the mascarpone and set aside. Beat the whipped cream with the vanilla sugar until stiff. Mix the two together and add sugar to taste and a tiny bit of green food coloring. You often only need 1 or 2 drops. Attach a piping nozzle to the piping bag and fill the piping bag. Spray branches of the Christmas tree with the mix. First start with the outside so that all branches are covered and then work inwards. You can divide what is left to taste. Just before serving, decorate the tiramisu with edible Christmas sprinkles, Christmas M&Ms, chocolate or other treats. If you do this earlier, the candy could lose color and that would be a shame. Christmas rush, this is how you prepare dessert At Christmas you can sometimes be very busy, especially when diners come. You can prepare this dessert a day earlier. I did this myself and it went fine. Only decorating with sprinkles, chocolates and possibly some crumbled meringue as snow around the tree is best done last minute. The sweet decorations sometimes transfer color or moisture can stain the chocolate.

Yes I know. Making icing is easy, right? That's right, but there is more possible than just mixing sugar with water. I'll give you some tips and tricks. If you know of any more tricks, I would of course like to hear from you. What is frosting Icing is a sugar coating on pastries, cookies, cakes and cupcakes. It's an easy way to quickly decorate your baked goods. Glaze is also very useful as an adhesive. The liquid sweet is ideal for letting your child help make your pastries even more beautiful. Would you like to save the article for later on Pinterest? This can easily be done via this link. Glaze as a sweet, beautiful layer, but also as a delicious adhesive. Have fun with your child. Make something beautiful together in the sweet kitchen. They will enjoy it. Make icing Supplies: 100 grams of powdered sugar About 1 tablespoon liquid (water, fruit juice, lemonade, milk, liqueur or other flavor extract) Make your own glaze and color it naturally To make icing you need quite a lot of powdered sugar. Ever since I got a coffee grinder , I always grind my own powdered sugar. This is much cheaper and very easy to make.  You can also find icing sugar in 250 gram containers in the supermarket. With this recipe you make a somewhat small quantity.  Do you want to decorate a large cake? Then make a double quantity. Make icing with icing sugar Place the icing sugar in the glass and carefully add the liquid little by little and stir well. The powdered sugar will shrink enormously. By not adding the liquid all at once you have control over how thick you want the icing. Make your own powdered sugar Ever since I got a coffee grinder (which I use for everything except grinding coffee), I always make my own powdered sugar. By grinding plain granulated sugar for about 10 seconds you get powdered sugar; and without anti-caking agent. Keep it well closed and you can keep it for a long time. Did you accidentally add too much liquid? No problem, add some icing sugar to the desired thickness. Make icing Icing sugar with water is the simplest choice. You can color frosting with food coloring. I prefer to choose colors with natural dyes. It is very useful to use lemonade syrup on a natural basis. Then you have moisture and color in one go. Want to know more about natural dyes? You can read it here. Do you want to add a certain flavor? This can be done with flavorings from the supermarket. For example with almond, vanilla or rum flavor. You can make your own vanilla extract from soaking vanilla pods in vodka for about a week or six. But also consider homemade strawberry juice, blackberry juice , ginger syrup , elderflower syrup. Maybe you can think of more. What do you like and do you have at home? You can also add flavor and color with drinks and liqueurs. Do you add milk? Remember that your icing will then have a shorter shelf life. Give glaze a pink, yellow or orange color Mix 1-2 drops of food coloring with the water to give the glaze a color. Do you prefer to use natural dyes? For a pink color, choose blackberry, beet or raspberry juice to mix with the icing sugar. Carrot juice colors your icing slightly orange and for yellow you can use a pinch of turmeric (Koenjit or yellow powder). How long does it take for icing to harden This depends greatly on how thick or thin you made the icing. Allowing glaze to dry properly can take one or two hours, but if your glaze is very thin it will take a lot longer. The temperature and humidity determine how quickly this happens. Your icing will harden a little faster in the refrigerator. Glaze as an edible glue Making icing is an easy way to give your cakes a beautiful sweet layer or to use as an edible glue. What do you mix your powdered sugar with and how did you like your personal icing?

Cookies that look like mushrooms? How funny they are. These mushroom cookies originate in Turkey, where they are called Mantar Kurabiye. The taste is very special because a large part of the ingredients consists of cornstarch. Just think of the Surinamese cornstarch cookies. These mushroom cookies or Mantar Kurabiye are also very nice to bake in the fall. They are a bit dry in taste and bite, but they also have something special. A bit soft. Well, how do you describe that? Because testing, there is only one solution: bake them yourself! If necessary, half a recipe because they did not fit in a drum. Some went into the freezer. Cornstarch gives cookies their own bite, delicious! Baking cookies with cornstarch has its own unique bite. Just like the Surinamese cornstarch or custard cookies or Queen Maxima's cookie recipe; afajores. I love them! How do these autumn cookies get that nice stem? Very easy! And why is it fun to take the powder brush out of your makeup cabinet? Would you like to save the recipe for later on Pinterest? This can easily be done via this link. The cookies will become a lot bigger while baking. Luckily I had given them enough space while baking so it turned out fine. Mushroom cookies or Mantar Kurabiye Supplies: 250 grams of butter at room temperature 160 grams of icing sugar (or grind your sugar in a coffee grinder) 2 bags of vanilla sugar 2 eggs 240 grams cornstarch 225 grams of flour 2 teaspoons of baking powder Pinch of salt 2 tablespoons cocoa powder Bottle Round cutter that fits on the round after baking (if you don't have cutters, what kind of bottles or caps do you have in the cupboard that is slightly larger than a regular bottle) Possibly powder brush Mushroom cookies or Mantar Kurabiye Beat the butter and icing sugar with the vanilla sugar until creamy and almost white. Now beat in the eggs one by one. Finally, add the sifted dry ingredients except the cocoa powder. The dough is velvety soft in color and structure. Once everything is well mixed, the dough can rest for half an hour in the refrigerator. Form the dough into balls of about 1.5-2 cm. Because the dough is very soft, it is not a bit more difficult than normal. I rolled the dough in a little bit of cornstarch to make this easier. Give the balls enough space. Use the bottom of a bottle and dip it in water. Tap off the excess water and then dip it in the cocoa powder. Again, tip away the excess powder and gently push the bottle into the ball. I noticed that by making a slightly diagonal movement when lifting, a little more stem is created than without that movement. Powder brush at hand, because we are going to make the cookies even more beautiful Let the mushrooms cool in the refrigerator for 20 minutes. Preheat the oven to 170 degrees with a convection oven or to 190 degrees with top and bottom heat. Bake the mushroom cookies or Mantar Kurabiye for 15-18 minutes until they just start to brown slightly. As soon as the cookies come out of the oven, push a cutter or ring the same size as the stem slightly into the hat to get an even better effect from the stem. A powder brush for cookies A powder brush has very fine hairs. I like to use it with shiny dust powder, but also with cocoa powder on these cookies, for example. Dip your brush a little in the cocoa and tap off some if there is too much on your brush. Dust the area around the stems a little and possibly a little on the cap.

Although I live very close to Gouda, I had never made Gouda cookies before. So it's time to bake these delicious Old Dutch cookies in your own oven. Because freshly baked cookies are always so tasty and require relatively little effort. The recipe is very easy; ideal for novice bakers, bakers who do not like difficult recipes and also a fun recipe to bake with children. Before you know it, you will have a large cookie jar full of delicious butter cookies with a sugar rim. You have to taste it because fresh cookies are the tastiest! Make a little more dough This is a really simple recipe. The dough for this Gouda cookie recipe is ready faster than the oven is warm. Do you like Gouda cookies? Then make some more dough. You can bake the cookies and store them in the freezer, but you can also freeze the dough as a roll, thaw it later and bake it in slices. This way you can always bake fresh cookies super quickly. Would you like to save the recipe for later on Pinterest? This can be done easily via this link. Gouda cookies recipe Requirements for approximately 18 pieces: 130 grams of butter at room temperature 75 grams of white or light brown caster sugar 175 grams of flour 1 teaspoon zest of a lemon or 1 teaspoon lemon curd 1 egg yolk Pinch of salt Fine sugar for rolling the dough Gouda cookies recipe Knead all ingredients well together. Make two rolls of the dough with a diameter of approximately 3.5 - 4 cm. Wrap them tightly with plastic wrap. You can often roll the shape a little tighter in the foil. Let the rolls rest and cool in the refrigerator for at least half an hour. A little longer or even a day earlier is even better; This makes the rolling pin very firm and allows you to cut the cookies properly. Preheat the oven to 160 degrees in a convection oven or to 180 degrees in an oven with top and bottom heat. Roll the rolling pin in fine sugar and cut slices of about 1 cm. Place the slices on a baking sheet and bake the cookies for about 15-18 minutes until the edges turn golden brown. What is the best way to store cookies Cookies are of course the tastiest fresh. But you can also store them well. Store the Gouda cookies cooled in a tightly closed drum or plastic container. The cookies will keep there for about 3-4 weeks. You can also freeze the cookies for later.

Nonnevotten are a delicious delicacy that is often baked around carnival. It is a Limburg pastry, but the nonnevot is increasingly finding its way north. And that is very understandable because it is very tasty! The nonnevot is a soft luxury roll in the shape of a button. It is deep fried and rolled in cinnamon sugar immediately after baking; Delicious! The nonnevotten recipe is very easy and anyone can make it. An ideal carnival pastry for enthusiasts or a tasty pastry for those who do not celebrate carnival. Would you like to save the recipe for later on Pinterest? You can do this easily via this link . Have you recently baked oliebollen and the oil is standing still? A good time to try out this nonnevotten recipe! Nonnevotten recipe Requirements for 6-7 pieces: 200 grams of flour 25 grams of soft butter 100 ml lukewarm milk 6 grams of dry yeast 20 grams of sugar 4 grams of salt Also necessary: Deep fry with frying oil Cinnamon sugar: mix some cinnamon with fine sugar Nonnevotte recipe Mix all ingredients well and knead into a smooth dough. This easily takes about 15 minutes. If the dough is too sticky, you can add some flour. Let the dough rise for an hour. Divide the dough into portions of approximately 60 grams. A bit depending on how big you want to make the buttons. Lubricate the work surface with a little oil. Slightly round the dough and then roll it out to about 30 cm. I do this in three parts because it makes the dough easier to stretch. Roll them out a little further each time by rolling the dough from the center to the outside. Tie the dough into a knot without pulling on the rollers. Cover the knots with a tea towel or plastic that has been lightly oiled to prevent the bread from sticking to them. Let the nonnevotten rise again for about an hour. Heat the fryer to 180 degrees. Fry 2-3 pieces of buttons at a time, depending on the size of your fryer. Turn them over so that both sides are nicely browned. Let the nonnevotten drip briefly on a paper towel and roll them in the cinnamon sugar. And enjoy while the nonnevots are still a little warm. How can you save nonnevots? Nonnevotten are best eaten fresh, they are absolutely the tastiest! If you do have some left over, you can store them tightly closed for a few days. It is also possible to freeze them. Then, after defrosting, briefly place them in a medium-heat oven or air fryer. It is best to then roll the nonnevot in the cinnamon sugar.

Do you try to eat lighter or do you like to eat with fewer carbohydrates? Then baking is often the first thing you cross off. Fortunately, there are options to make slightly healthier choices when baking. For example, choose fewer carbohydrates by using almond flour instead of flour, and use a neutral oil instead of butter. You can also replace the sugar with, for example, erythritol, a natural sugar that contains almost no calories and so that the sugar level does not fluctuate. I will tell you more about erythritol here soon, but first I want to try this sugar before I share my experiences. In any case, the first test was successful; this low-carb chocolate cake had a deep chocolate flavor due to the 85% chocolate in the recipe. It is a very easy chocolate cake recipe that is certainly only a delicious recipe for the low-carb baker. A little bit of good instant coffee enhances the taste of chocolate in the cake Would you like to save the recipe for later on Pinterest? This can be done easily via this link. Low-carb chocolate cake Supplies for a 20x20 cm shape: 80 ml neutral oil 100 grams of almond flour 100 grams of dark chocolate preferably 85% or more 40 grams of cocoa powder 100 grams of erythritol sugar or 80 grams of regular sugar 60 grams of roasted nuts or peanuts 50 grams of low-carb muesli or more nuts/peanuts 1-2 bags of good instant coffee to taste 2 tablespoons (vegetable) milk 3 eggs 5 grams of baking powder Pinch of salt Slivered almonds for on top Do you dare: Pinch of chili powder for a little tingle on your tongue Low-carb chocolate cake Cover the baking pan with baking paper. This is useful for a chocolate cake, because brushing with butter and dusting with flour or breadcrumbs can leave visible residue after baking. Preheat the oven to 160 degrees in a convection oven or to 180 degrees in an oven with top and bottom heat. Knock the eggs until fluffy. Beat the sugar briefly. Add the remaining ingredients except the chocolate pieces and nuts or peanuts. Beat until combined but no longer. Add the chocolate pieces and chopped nuts or peanuts, fold everything together and fill the baking tin. Sprinkle slivered almonds over the top and bake the cake for 20-22 minutes. Let the cake cool thoroughly and cut it into 16 pieces. What is the best way to store the cake? Store the low-carb chocolate cake in an airtight container outside the refrigerator. Cake dries out faster in the refrigerator. You can also freeze the chocolate cake for later. Healthier choice? Pay more attention to the ingredients you use and cut smaller pieces.

I notice that the Belgian section among my baking books is of remarkably high quality. Now there is another gem on the market. Claudia Allemeersch (former winner of Best Hobby Chef in Flanders) and Roger van Damme (Top Chef -Patissier) met in a kitchen in Dubai. Claudia told Roger that she had all his books but she didn't ase the books because it all looked so complicated. They decided together to do something about this. This is how, after patient work and a lot of tasting, Het Gebak of Claudia Allemeersch and Roger van Damme was born. More than 100 recipes, some of which are easy to bake and with which a luxurious version has been developed with refined creams, fillings and decorations. Roger about Het gebak: "Claudia's perfectionism and enormous patience have ensured that here is a book that everyone can get started with. Grandmother who wants to make a simple cake with the children on Wednesday afternoon, or the advanced hobby chef who likes to surprise his or her guests during a gastronomic dinner with a special creation." Does this make you as curious as I was? Introducing yourself Far right: Claudia Allemeersch ; the very first winner of the program 'Best Hobby Chefin Flanders' and author of several cookbooks. Left of Claudia: Roger van Damme; top chef-pastry chef. His lunch lounge in Antwerp 'The gesture' received its first Michelin star in 2010. Roger is also known on NJAM, the Belgian version of 24 Kitchen. Far left: Martine; a friend of Claudia and owner of a fruit farm. To the right of Martine, you will find Wendy ; from the first episode of 'Best hobby chef in Flanders' Claudia's right hand. What kind of recipes can you expect in Het Gebak? The contents show a fair amount of recipes for cakes followed by a deluxe version, a chapter on small pastries and a large chapter with creams, fillings and decorations used in the cake recipes. The recipes all contain a clear step-by-step explanation and are all provided with a beautiful photo of a culinary work of art. There is so much to see on the deluxe versions that I might be able to look at them longer than an average painting. What do you see? what kind of cake is it, is the cake filled, what decorations can you find on top and can you make them yourself? This is a wonderful example of how the book is structured. Both the classic basic recipe and the luxury variant with the basic recipe are described separately. But I'll put the two side by side to show you better. In The Pastry the recipes are described separately, but one after the other. On the left the classic Sacher : Chocolate cake filled with apricot jam. The original recipe is of course a secret, but this version will certainly wake up the taste buds. Right: Sachtertorte in Belgian style; based on orangettes. This cake contains batter from the classic Sacher and contains, among other things, dollops of oOrizabacream; a creamy cream with egg yolks, cream, mascarpone and Orizaba milk chocolate from Valrhona. Left: Based on the classic cheesecake recipe: Chocolate cheesecake with lots of fruit, grandma's crumble and white chocolate. Middle: Caramel banana cake with banana cake in the base. Including star anise, caramel paste and mango coulis in chocolate cups. Right: Caramel date cake based on the recipe of classic date cake with the flavours of Dubai including date syrup, orange snips, gingerbread spices and caramelized dates. In addition to the classic cakes and the recipe upgrade, you will also find basic recipes for classics such as tuiles, cannelé, brownies, scones, madeleines and financiers Creams, fillings and decorations to make your cake look beautiful A large part of the recipes can be found in the magical chapter with creams, fillings and decorations. Here you will learn to make many decorations with subtle flavors and structures. It is clear to me; Ithat can still learn a lot here. Alright, finally a delicious example of two recipes based on: Left: Spice cake with part wheat flour and part almond flour. Right: Pain d'épices: This cake is lade with rings of cake from the spice cake and decorated with, among other things, tonka cream, caramelized hazelnuts, chocolate decoration, chocolate and grandma's crumble and tuiles . Het Gebak of Claudia Allemeersch and Roger van Damme, what can you expect? Anyone who likes to bake cake has ended up in heaven with the Pastry by Claudia Allemeersch and Roger van Damme . Don't expect ordinary cakes with proportions of 1:1:1:1 butter, sugar, egg and flour, but your classic variations with sometimes special ingredients. The cakes are just the basics of this cake bible. In the chapter about fillings, decorations and ... Roger van Damme teaches you how to give classic cakes a professional look. These decorations are also very suitable for use with other cakes and desserts. The book is suitable for both beginners and advanced students. Don't be scared by the beautiful photos full of decorations that I have shown you. You can also start with a single decoration and then learn through experimenting and discover that you can do this too. Het Gebak of Claudia Allemeersch and Roger van Damme Available at the bookstore ISBN: 9789401496193 Would you like to save the link to this review for later on Pinterest? You can do this easily via this link. -- COURTESY OF - - I would like to Uitgeverij Lannoo thank for the opportunity to write a review of The Pastry of Claudia Allemeersch & Roger van Damme. The photography is by < a href="https://heikki-verdurme-uene.squarespace.com/food" rel="noreferrer" target="_blank"> Heikki Verdurme . “Some of the photos from the book that I photographed only show part of the actual photo . In reality, the photo is often a lot bigger and more beautiful. However, by using part of the photo, the whole often fits better into my blog.” #bakingbookreview

Not everyone is charmed by the use of beans or other vegetables in your baking and many readers will immediately swipe this recipe away. Do not!!  Besides being nutritious, these crackers with chickpeas, oatmeal and sesame seeds are particularly tasty thanks to lots of seasonings! In addition, they are gluten-free if you choose a gluten-free oatmeal. A delicious healthier choice for a crispy cracker. Unfortunately they were all gone very quickly... I spontaneously get ideas for even more variations; both sweet and savory. Crackers with chickpeas, oatmeal and sesame seeds; I even find them better eaten on their own than as a spread... Chickpeas in cakes, bread, chocolate cakes and crackers; the chickpea as a superhero among your baking ingredients If you look at the ingredients of these toasts or crackers, you might understand better why they are so tasty. In addition to the chickpeas and oatmeal, the pepper, garlic, tahini and especially the roasted sesame seeds lift the taste enormously. Would you like to save the recipe for later on Pinterest? You can do this easily via this link. If you like to eat gluten-free, use gluten-free oatmeal. Recipe crackers with chickpeas, oatmeal and sesame seeds Supplies: Small can of chickpeas (do not throw away the liquid but fry it vegan meringues along; a new recipe on this blog soon) 90 grams of oatmeal (finely grind them in a coffee grinder if necessary) 80 grams of sesame seeds and extra for on top (extra tasty; roasted sesame seeds from a supermarket or e.g. Turkish store) 3 tablespoons neutral oil 3 tablespoons milk (possibly a little more if the dough is too firm) 2 teaspoons  tahini paste Pepper to taste (taste) 1 clove garlic Pinch of salt Ravioli or pizza roller, a knife can also do it Crackers with chickpeas, oatmeal and sesame seeds Blend the chickpeas in a food processor, add the oil, milk and oatmeal. If you do not have a food processor, it is useful to grind the oatmeal a little finer; for example, with a coffee grinder and blender or a hand blender and kneading the loose ingredients by hand into a dough. Preheat the oven to 175 degrees in a hot air oven or 190 degrees in an oven with top and bottom heat. Mix the 80 grams of sesame seeds into the dough and add the herbs and salt. Now knead the dough by hand; This way you have a better idea of how the dough feels. It should feel handy and somewhat firm and be able to roll. Roll out the dough into a slab of a few millimeters. Because the dough is so sticky, I like to place a sheet of baking paper on the dough and roll it flat with it. Sprinkle sesame seeds over the top and press them a little into the crackers, so they stay in place after baking. Cut the dough into large or small crackers to your own taste and make holes in the crackers with a fork so that they bake flat. This way they immediately look extra beautiful. Bake the crackers for about 45 minutes until crispy and golden brown. If necessary, turn the baking tray halfway through so that the crackers are baked evenly everywhere. Handy for bulk consumers: multiply the recipe twice and freeze part. Save Store your crackers tightly closed in a container or possibly in the freezer. The drier your crackers, the longer they stay nice and crispy.

When the dishes are waiting at home, or the ironing is waiting, I am going to cook or bake, I like to listen to some nice spicy music; but I also really enjoy an audio book or a fun podcast. Without realizing it, I actually listen quite a lot and some jobs are suddenly done very quickly. A new podcast has been online for a few weeks now: De Bakcast. In this, 2 former Heel-Holland-Bakt participants from the 2018-2019 season, Liesbeth and Kim, chat a lot. It is so nice to see that the baking adventure is not over for many former participants as soon as they leave the tent. The ladies' first podcast was about the favorite: Cake! In addition to talking about baking cakes, they also often taste home-baked special ones. here were several cakes that I would like to bake, but this Sandkuchen Austrian cake with cornstarch appealed to me the most. The ladies were very enthusiastic about the taste on the broadcast and I am curious about the taste and texture of cornstarch in this recipe. The result is really very tasty, a particularly soft cake that is baked in a special way. You have to cut this sandkuchen after 5-10 minutes, is that okay? The preparation of the recipe is different from other cakes. For example, you must preheat the oven to 250 degrees (convection oven) and as soon as the cake goes into the oven, lower the temperature to 200 degrees. The heat quickly creates a light brown crust after about 5-10 minutes. At that point you need to make a cut in the top with a sharp knife. Opening the oven while the cake is just in there feels so contradictory to me because I have always been taught: you should only open the oven when the cake is almost done otherwise it will collapse! Even though it made me insecure, because this can't go well, I thought, I did it and I now know that it works. You just have to concentrate on following the recipe and stay near the oven for a while. After cutting, reduce the oven temperature to 150 degrees after 10 minutes. The Baking Cast: "The scored top of the cake should break open during baking and push out the soft inside." Would you like to save the recipe for later on Pinterest? You can do this easily via this link. Sandkuchen Austrian cake with cornstarch Supplies for a 23 cm cake tin (25 cm will probably also work) 110 grams of flour 100 grams of cornstarch 4 grams of baking powder 1 egg yolk 4 eggs 200 grams of butter plus extra for greasing the baking tin 200 grams of fine sugar 10 grams of vanilla sugar 1 lemon, the zest and 30 grams of lemon juice 1 pinch of salt Breadcrumbs for sprinkling butter in baking tin 2-3 tablespoons of apricot jam No lemon in the house, a large tablespoon of lemon curd is a handy alternative Sandkuchen Austrian cake with cornstarch Grease a cake tin and sprinkle it with breadcrumbs. Melt the butter and set it aside. Beat the eggs, egg yolk, vanilla sugar and fine sugar with the lemon zest and lemon juice until a white and airy foam; this takes about 8-10 minutes. In the meantime, preheat the oven to 250 degrees (all temperatures are from a convection oven). Sieve the flour, baking powder and cornstarch into the egg mixture and gently fold it together with the melted butter until combined. The batter has a slightly liquid consistency. Fill the cake tin, try not to touch the side with the breadcrumbs and leave at least 2 cm between the cake batter and the top of the cake tin. Remember the time you put the cake in the oven. Put the cake in the oven and immediately lower the temperature to 200 degrees. Bake the cake for 5-10 minutes until a light brown crust forms on top of the cake. Make sure the cake has not risen too far, so stay nearby to keep an eye on this. Dip a small knife in oil or melted butter; open the oven and cut a large slit across the length of the top. Stay a few cm away from the outer edge. This gives your cake the typical cracked crust with a soft inside that is pushed out through the cut like a kind of lava. Bake the cake for another 10 minutes at 200 degrees and then lower the oven to 150 degrees. After about 55-60 minutes the cake is done. Carefully remove the cake from the mould. Please note: the cake is done but is a lot softer than usual cakes! Let the cake cool. Heat the apricot jam in a pan over a gentle heat. I always add a small dash of water to make it a little thinner. You can puree the jam so that the apricot pieces disappear. Brush the top with the jam. Since I still had some jam left, I buttered the sides as well; This way the sides will also shine slightly and it will become slightly darker. As soft as the cake tastes, it is also in the shape The cake needs 1-2 cm top edge as stated in the recipe. With my cake you can see what happens when the cake overflows with just over 1cm of space. The cake does not rise firmly but falls to the side. So it is better to choose a mold that is long enough and has at least 2 cm of space between the cake and the top of the baking pan, so that the cake has enough room to rise. My cake tin is adjustable and I was able to set it to 23 cm; that is useful because this is not a very common length of a cake tin. What is the best way to store cake The cake is tastiest fresh and just cooled. You can keep the cake out of the refrigerator for another week. Then wrap it well with plastic wrap or aluminum foil. It is better not to keep it in the refrigerator. Cake can also be frozen for later! The baking cast; the best podcast about baking! Every other week Liesbeth and Kim present a new podcast with a theme. There is baking, tasting, talking about the subject and looking to see if there is any historical information about the theme. The ladies also talk about what happened in the Heel Holland Bakt tent that did not make it to the broadcast. You will find the recipes from the broadcast later on the website.The Bakcast; an inspiring podcast for beginners, but also for the advanced home baker. Can be listened to on the website and on Spotify. Finally The ladies tell more about this Sandkuchen on the website, which you can read in this link . The recipe for this Sandkuchen; Austrian cake with part cornstarch comes from the baking book Konditorei Zauner.

I occasionally make eggnog. Not to spoon down a small glass with a dollop of whipped cream on top of the eggnog, in the old Dutch way. I usually make eggnog to bake or season something tasty. Sometimes I make eggnog because I have egg yolk left over and it would be a shame to throw it away. I prefer to make eggnog with brandy, as the eggnog has a slightly milder taste because it contains less alcohol. Since it's always cake time, I baked a cake and added some eggnog. The flavor is subtle in this recipe. To give the cake some more structure I added finely chopped roasted nuts. They remained nicely distributed throughout the dough after baking. To dress up the cake a little more, the top contains eggnog icing; that's delicious! The cake is easy to make and ready extra quickly if you have eggnog at home. Not all baking powder bags contain the same amount of baking powder I often have B-brand baking powder. These bags, both Dutch and German, often contain 15 grams of baking powder for 500 grams of flour. I recently discovered that bags of baking powder from Dr. Oetker contain 16 grams of baking powder. So pay close attention to which baking powder you use and how much baking powder you need. For this recipe you need 40% of the bag. Would you like to save the recipe for later on Pinterest? You can do thiseasily via this link. Eggnog cake with nuts Ingredients for a 25 cm cake: 200 grams of soft butter at room temperature 180 grams of fine sugar 2 bags of vanilla sugar 4 medium eggs 200 grams of flour 6 grams of baking powder (bag contains 15 grams) 175 grams lawyer (homemade is tastiest and often slightly thicker) 125 grams of mixed nuts Pinch of salt For the eggnog icing: About 2 tablespoons of eggnog About 100 grams of icing sugar (handy; grind it yourself with regular sugar in a coffee grinder) Eggnog cake with nuts Do you want to make the eggnog yourself? The recipe find you here. Roast the nuts for about 8-10 minutes at about 150 degrees. You can possibly roast them in the air fryer. Cover the cake tin with baking paper or grease the tin with butter and sprinkle it lightly with flour. Beat the butter with the sugar and vanilla sugar until light and creamy. This can take up to 5-8 minutes. Preheat the oven to 155 degrees in a convection oven or to 175 degrees in an oven with top and bottom heat. Now mix in an egg until it is incorporated into the batter. Beat in the batter one egg at a time. Add the flour, baking powder, salt and eggnog and mix very briefly with the creamy butter until combined. Fold the chopped nuts into the batter. Pour the batter into the cake tin and bake the cake for about 55-60 minutes. Leave the cake in the tin for 10 minutes and then carefully remove it from the tin to cool. Mix the icing sugar into the eggnog until it is firm, but thin enough to spread over the cake and to smooth out any imperfections on the top. Spread the eggnog icing over the top and let it dry. How should you store the eggnog cake with nuts? Because the cake contains eggnog, it is best to store it in the refrigerator and remove it from the refrigerator shortly before serving. The butter in the cake will then soften a bit and that will certainly improve the taste. You can certainly keep the cake for about 2-4 days. If you want to keep the cake longer, it is more convenient to freeze it.