Chilled nut cake

How to make Chilled nut cake recipe - Preparation time: approx. 30 minutes (plus freezing time)

Makes 12 slices

Ingredients:
80 g hazelnuts
80 g walnuts
150 g fine dark chocolate
7 tbsp cocoa powder
500 g brioche or sponge cake (in loaf form)
60 ml orange liqueur
500 ml cream
4 tbsp sugar
4 tbsp candied fruit
1 tbsp icing sugar

Method:
Roast the nuts in a frying pan without fat, leave to cool and then chop. Grate the chocolate. Cut the brioche or sponge cake into slices 1.5 cm thick. Line a round glass or metal bowl (volume 2 l) with cling film. Put a slice of brioche or sponge cake the size of the bottom of the bowl into the bowl.

Cut the rest of the slices into triangular strips. Lay these strips on top of the cling film and drizzle with half of the liqueur. Line the inside of the bowl with several strips of brioche or sponge: the narrower ends should be at the bottom.

Beat the cream and sugar until stiff. Chop the candied fruit. Mix the nuts, the rest of the liqueur, chocolate and candied fruits with the cream. Stir 4 tablespoons of cocoa powder into half of the mixture. First turn the light mixture into the bowl and then put the dark mixture into the middle.

Cover with the rest of the slices. Cover the bowl with cling film and chill the cake for around 12 hours in the freezer. Take the cake out of the fridge around 1 ½ hours before serving and leave to defrost. Mix the rest of the cocoa powder with the icing sugar. Turn out the cake and dust with the mixture.

Chilled nut cake recipe

Chocolate puff rice cake with vanilla blancmange

How to make Chocolate puff rice cake with vanilla blancmange recipe - Preparation time: approx. 25 minutes (plus chilling time)

For 16 slices For the base
400 g chocolate puff rice squares

For the topping:
375 ml milk
80 g sugar
6 sheets white gelatine
1 sachet vanilla blancmange powder
100 ml orange juice
250 g low-fat quark
200 ml cream

Method:
Place the baking frame (24 x 24 cm) on a cake plate. Lay out the chocolate puff rice squares to form the cake base. Cut the rest of the puff rice squares into small pieces and save for decoration.

For the topping, put the milk and sugar into a pan and bring to the boil. Soak the gelatine. Mix the blancmange powder with orange juice and stir into the pan of milk after having taken it off the heat. Bring to the boil again and then remove from the heat. Squeeze the gelatine and dissolve in the blancmange. Leave to cool.

Stir the quark into the cooled blancmange. Whip the cream until stiff and fold into the blancmange. Spread the cream onto the cake base and chill in the fridge for 4 hours. Release the baking frame and cut the cake into pieces. Decorate with the chocolate puff rice pieces.

Chocolate puff rice cake with vanilla blancmange recipe

Best Chocolate biscuit cake

How to make Best Chocolate biscuit cake recipe - Preparation time: approx. 30 minutes (plus chilling time)

Makes 15 slices

Ingredients:
150 g fine dark chocolate coating
450 g wholemilk chocolate coating
150 g coconut fat
200 ml cream
1 sachet vanilla sugar
few drops rum flavouring
250–300 g rectangular butter biscuits
butter for the cake tin

Method:
Grease a loaf tin (30 cm in length) with butter and line well with cling film. Let the cling film hang over the rim of the loaf tin.

Roughly chop the two types of cooking chocolate, cut the coconut fat into small pieces and melt in a pan together with the cream. Add the vanilla sugar and rum flavouring, stirring well.

Put a layer of butter biscuits into the loaf tin, breaking the biscuits if necessary. Pour a layer of chocolate cream over the biscuits. Continue adding alternate layers of biscuits and chocolate cream, ensuring that the final layer is chocolate.

Cover the loaf tin with cling film and put in the fridge overnight. Cut into slices and serve.

Best Chocolate biscuit cake recipe

Amaretto cake

How to make Amaretto cake recipe - Preparation time: approx. 30 minutes (plus baking time)

Makes 12 slices

For the cake mix:
5 eggs
190 g butter
225 g sugar
pinch of salt
225 g flour
50 g amarettini
50 g ground almonds
5 tbsp amaretto

Additionally:
butter and breadcrumbs for the baking tin

Method:
Pre-heat the oven to 225 °C (Gas Mark 7). Grease a ring mould and line with breadcrumbs. Separate the eggs and whip the egg whites until stiff. Store in a cold place for later. Melt the butter in a flat pan and leave to cool slightly. Cream the egg yolks with the sugar and salt.

Stir in the flour and then add the melted butter, stirring well. Pour in the whipped egg whites and fold in.

Turn one-third of the cake mixture into the ring mould. Put the amarettini into a plastic bag and crumble with a rolling pin. Mix with the ground almonds and stir into the rest of the cake mixture together with the amaretto. Turn the amaretto mixture into the ring mould and cover with the rest of the cake mixture. Stir lightly with a fork to mix the layers.

Bake the cake on the middle shelf for approx. 10 minutes. Reduce the oven temperature to 175 °C (Gas Mark 3.5) and bake the cake for a further 40 minutes. Turn out onto a cooling rack and leave to cool.

Amaretto cake recipe

Red wine cake

How to make Red wine cake recipe - Preparation time: approx. 20 minutes (plus baking time)

Makes 12 slices

For the cake mix:
330 g butter
300 g sugar
5 eggs
330 g flour
1 sachet baking powder
100 g grated chocolate
125 ml red wine
2½ tsp cocoa powder
1½ tsp cinnamon

Additionally:
butter for the baking tin

Method:
Cream the butter and sugar. Add the eggs singly and stir in each egg for about ½ minute. Mix the flour with the baking powder and sieve into the egg cream. Add the chocolate and stir. Pour in the red wine. Fold the cocoa powder and cinnamon into the mixture and stir to a creamy consistency.

Pre-heat the oven to 180 °C (Gas Mark 4). Grease a springform (24 cm diameter). Turn the red wine mixture into the springform and bake the cake on the middle shelf for around 1 hour. Leave to cool.

Red wine cake recipe

Fruity cake with mirabelle liqueur

How to make Fruity cake with mirabelle liqueur recipe - Preparation time: approx. 30 minutes (plus baking and cooling time)

Makes 13 slices

Ingredients:
200 g mirabelles
170 g butter
170 g sugar
1 tbsp mirabelle liqueur
3 eggs
pinch of salt
160 g flour
1 heaped tsp baking powder
flour for dusting
butter and flour for the baking tin

Method:
Pre-heat the oven to 180 °C (Gas Mark 4), grease a loaf tin (26 cm in length) with butter and dust with flour. Wash and dry the mirabelles, remove the stalks and stone. Melt 1 tablespoon of butter in a frying pan and add the mirabelles. Sprinkle with 1 tablespoon of sugar, add the liqueur and simmer on a low heat for approx. 10 minutes.

Melt the rest of the butter in a frying pan. Beat the eggs with the salt and the rest of the sugar until frothy. Mix the flour with the baking powder and sieve into the egg mixture. Add the melted butter, stirring constantly.

Take the mirabelles out of the pan, drain and save the juice. Dust the fruit lightly with a little flour and add to the cake mixture. Turn into the loaf tin and bake in the oven for approx. 40 minutes. Take out of the oven and leave to cool slightly.

Prick small holes in the top of the still warm cake with a cocktail stick and drizzle with the mirabelle syrup. If desired, serve with cream.

Fruity cake with mirabelle liqueur recipe

Mocha and apricot cake

How to make Mocha and apricot cake recipe - Preparation time: approx. 25 minutes (plus baking and cooling time)

Makes 14 slices

Ingredients:
150 g softened butter
100 g icing sugar
1 sachet vanilla sugar
3 eggs
175 g flour
15 g cocoa powder
2 tsp baking powder
75 g ground almonds
250 ml cold strong coffee
6 tbsp orange liqueur
200 g apricot jam
100 g dark chocolate coating (70 % cocoa content)
30 g honey
8 tbsp cream
butter and ground almonds for the baking tin

Method:
Pre-heat the oven to 175 °C (Gas Mark 3.5). Grease a springform (24 cm diameter) liberally with butter and line with ground almonds.

Cream 125 g butter with the icing sugar and vanilla sugar. Add the eggs singly and mix well. Mix together the flour, cocoa powder and baking powder, sieve and stir into the egg mixture in portions alternately with the almonds and coffee (save 1 tablespoon of coffee for later). Turn the mixture into the springform and bake for 35–40 minutes. Leave the cake to cool and then cut horizontally into three layers.

Drizzle the cake layers with orange liqueur. Strain the jam through a sieve and spread on the two lower cake layers. Place the layers of the cake on top of one another and then press each layer lightly.

Break the chocolate coating into small pieces. Bring the honey, cream, the rest of the butter and the rest of the coffee to the boil and melt the chocolate while stirring. Pour the coating evenly over the cake and leave in a cool place for 1 hour.

Mocha and apricot cake recipe

Red fruit crumble with raspberry brandy

How to make Red fruit crumble with raspberry brandy recipe - Preparation time: approx. 20 minutes (plus baking and cooling time)

Makes 12 slices

For the cake mix:
250 g flour
130 g sugar
2 sachets vanilla sugar
100 g oat bran flakes
200 g butter
pinch of salt
1 egg
2 tbsp milk
butter for the baking tin
flour for the work surface

For the topping:
60 g butter
1 tbsp honey
1 tsp cinnamon
60 g flour
60 g oat flakes
1 l red fruit jelly
1 tbsp raspberry brandy

Method:
For the cake base, knead all ingredients swiftly, wrap in cling film and leave in a cold place for approx. 30 minutes. Grease a flan base tin (24 cm diameter) with butter and pre-heat the oven to 180 °C (Gas Mark 4). Roll out the pastry thinly on a floured surface and line the flan tin with the pastry. Prick the tart base with a fork several times.

For the topping, rub all the ingredients together with the exception of the red fruit jelly to make the crumble. Mix the red fruit jelly with the raspberry schnapps, spread over the tart base, cover with the crumble and bake in the oven for approx. 45 minutes.

Red fruit crumble with raspberry brandy recipe

Italian pear cake

How to make Italian pear cake recipe - Preparation time: approx. 30 minutes (plus baking time)

Makes 20 slices

Ingredients:
300 g butter
400 g flour
160 g sugar
1 egg
1 egg yolk
pinch of salt
1 kg ripe pears
100 g raisins
50 ml dessert wine
50 g pine kernels
big pinch of ground cinnamon
1 tsp icing sugar
flour for the work surface
butter for the baking tin

Method:
Cut 250 g butter into flakes and combine with the flour, 100 g sugar, egg, egg yolk and salt to make a shortcrust pastry. Wrap in cling film and store in a cold place for 30 minutes.

Wash and peel the pears, core them and cut into dice. Pour boiling water onto the raisins, drain and soak in the dessert wine. Roast the pine kernels in a frying pan without fat.

Stir the raisins in wine with the pine kernels, the rest of the sugar, the rest of the butter and cinnamon until smooth. Then add the diced pears.

Pre-heat the oven to 180 °C (Gas Mark 4). Roll out two-thirds of the pastry on a floured work surface and use to line a greased springform (28 cm diameter), raising the sides to make a rim.

Pour the filling over the pastry. Roll out the rest of the pastry to the size of the springform and put it on top to cover the filling. Prick the pastry top with a fork several times.

Bake in the oven for about 1 hour. Leave to cool and dust with icing sugar.

Italian pear cake recipe

Cream liqueur cake

How to make Cream liqueur cake recipe - Preparation time: approx. 20 minutes (plus baking time)

Makes 12 slices

For the cake mix:
5 eggs
190 g butter
70 g almond paste
200 ml creme liqueur (e.g. Baileys)
225 g sugar
pinch of salt
225 g flour

Additionally:
butter and breadcrumbs for the baking tin
icing sugar for dusting

Method:
Pre-heat the oven to 225 °C (Gas Mark 7). Grease a gugelhupf cake form and line with breadcrumbs. Separate the eggs and whip the egg whites until stiff. Store in a cool place for later.

Melt the butter in a flat pan and leave to cool slightly. Mix the egg yolks with the almond paste, creme liqueur, sugar and salt to a creamy consistency. Stir in the flour and then add the melted butter, stirring well. Pour the egg whites into the mixture and fold in.

Turn the mixture into the form and bake on the middle shelf for approx. 10 minutes. Then turn the oven setting down to 175 °C (Gas Mark 3.5) and bake the cake for a further 40 minutes. Leave the cake to cool on a cooling rack. Serve dusted with icing sugar.

Cream liqueur cake recipe

Carrot and almond cake

How to make Carrot and almond cake recipe - Preparation time: approx. 30 minutes (plus baking and cooling time)

Makes 12 slices

For the cake mix:
6 eggs
250 g sugar
250 g grated carrots
250 g ground almonds
2 tbsp brandy or rum
1½ tbsp potato flour
½ tsp ground cinnamon
3 tbsp lemon juice

For the icing:
125 g icing sugar
1 ½ tbsp cocoa
15 g butter

Additionally:
butter and breadcrumbs for the baking tin

Method:
Pre-heat the oven to 180 °C (Gas Mark 4). Separate the eggs. Cream the egg yolks with the sugar until frothy. Whip the egg whites until stiff.

Gradually add the grated carrot and ground almonds to the creamy egg mixture. Add the alcohol with the potato flour, cinnamon and lemon juice and stir well. Then carefully fold in the stiff whipped egg whites.

Turn into a greased springform (28 cm diameter) lined with baking parchment and bake for around 40 minutes in the oven. Leave to cool.

For the icing, mix the icing sugar with the cocoa and half a tablespoon of hot water to a smooth paste. When the mixture has thickened, add the melted butter and beat well. Coat the cooled cake with the icing.

Tip:
Egg whites will not stiffen if they contain traces of egg yolk or the bowl and whisk are not free of traces of fat.

Carrot and almond cake recipe

Apple cake with white wine

How to make Apple cake with white wine recipe - Preparation time: approx. 30 minutes (plus baking time)

Makes 14 slices

Ingredients:
100 g butter
200 g brown sugar
3 eggs
350 g flour
1 sachet baking powder
125 ml milk
125 ml white wine
1 kg sour apples
butter and flour for the baking tin

Method:
Pre-heat the oven to 190 °C (Gas Mark 5), grease a springform (26 cm diameter) with butter and dust with flour.

Cream the softened butter with the sugar and then gradually add the eggs. Sieve in the flour and baking powder, pour in the milk and white wine and mix the ingredients to a smooth consistency.

Peel and core the apples, chop finely and add immediately to the mixture. Turn into the springform and bake for approx. 45 minutes.

Apple cake with white wine recipe

Chocolate cake with rum

How to make Chocolate cake with rum recipe - Preparation time: approx. 30 minutes (plus baking and cooling time)

Makes 12 slices

For the cake mix:
250 g fine dark chocolate (70 % cocoa content)
350 g butter
4 eggs
pinch of salt
220 g icing sugar
150 g ground hazelnuts
150 g ground walnuts

To drizzle:
3 tbsp rum

Additionally:
butter for the baking tin

Method:
Grease a springform (24 cm diameter) and line with baking parchment. Preheat the oven to 160 °C (Gas Mark 2.5). Break the chocolate into pieces and melt over a bain-marie with the butter. Then take out of the bain-marie and leave to cool slightly.

Separate the eggs. Whip the egg whites with the salt in a mixing bowl until stiff with the whisk of a hand mixer. Store in the fridge for later. Beat the egg yolks with the icing sugar with the beater of a hand mixer until light yellow and a thick creamy consistency. Add the warm chocolate and butter mixture in a thin trickle, continuing beating.

Add the ground nuts to the egg yolk cream and stir with a wooden spoon. Add one-third of the whipped egg whites and fold in and then stir in the rest of the egg whites. Turn into the springform, level the top and bake on the middle shelf for approx. 1 hour. After 10 minutes, reduce the oven temperature to 150 °C (Gas Mark 2).

Take the cake out of the oven and leave in the form to cool completely. Then turn out of the form and drizzle with rum.

Chocolate cake with rum recipe

Egg liqueur cake with crumble

How to make Egg liqueur cake with crumble recipe - Preparation time: approx. 25 minutes (plus baking time)

Makes 12 slices

For the cake mix:
5 eggs
200 g sugar
2 sachets vanilla sugar
pinch of salt
300 g flour
1 sachet baking powder
250 ml rapeseed oil
250 ml egg liqueur

For the crumble:
175 g flour
150 g sugar
1 tsp baking powder
80 g butter
100 g traditional soured cream

Additionally:
butter and flour for the baking tin

Method:
Pre-heat the oven to 175 °C (Gas Mark 3.5). Grease a loaf tin (30 cm in length) with butter and dust with flour. Beat the eggs with the sugar, vanilla sugar and salt until frothy. Mix the flour with the baking powder and sieve into the egg mixture. Stir to a smooth consistency with the rapeseed oil and egg liqueur.

For the crumble, put all the ingredients except the soured cream into a bowl and rub in until smooth. Then add the traditional soured cream and knead into the mixture. Turn the cake mixture into the loaf tin and level the top. Sprinkle over the crumble topping. Bake on the middle shelf for approx. 45 minutes. If the crumble appears to be browning too quickly, cover loosely with tin foil.

Take out of the oven and leave in the tin for 5 minutes. Then turn out of the tin and invert onto the right side. Leave to cool completely on a cooling rack.

Tip:
Use rapeseed oil for baking as it is particularly mild and can be heated to a very high temperature. Avoid cold-pressed oils. Other neutral oils such as sunflower oil are also suitable.

Egg liqueur cake with crumble recipe

Polenta cake with almonds

How to make Polenta cake with almonds recipe - Preparation time: approx. 15 minutes (plus baking and cooling time)

Makes 12 slices

Ingredients:
120 g ground almonds
140 g polenta (maize flour)
120 g sugar
120 g flour
120 g butter
2 egg yolks
butter and flour for the baking tin

Method:
Pre-heat the oven to 180 °C (Gas Mark 4), grease a small springform (20 cm diameter) with butter and lightly dust with flour.

Mix the almonds with the polenta, sugar and flour and then work in the butter and egg yolks with a fork to produce a crumbly texture. Turn into the form and bake for approx. 30 minutes. Leave to cool in the form and then serve.

Polenta cake with almonds recipe

Ricotta cheesecake with honey and raspberries

How to make Ricotta cheesecake with honey and raspberries recipe - Preparation time: approx. 20 minutes (plus baking, soaking and cooling time)

Makes 12 slices

Ingredients:
60 g sultanas
60 ml green tea
80 g sugar
6 eggs
150 g raspberries
grated zest of 1 untreated orange
90 ml eucalyptus honey
1 kg ricotta
icing sugar for dusting
butter for the baking tin

Method:
Soak the sultanas in the green tea for approx. 30 minutes. Pre-heat the oven to 160 °C (Gas Mark 2.5) Grease a springform (24 cm diameter) with butter.

Cream the eggs and sugar for approx. 5 minutes until the sugar crystals have dissolved and the mixture is light yellow and creamy. Trim, wash and pat dry the raspberries. Drain the sultanas in a sieve and stir into the egg mixture together with the orange zest, honey, ricotta and raspberries.

Turn the mixture into the springform, level the top and bake for approx. 1 hour and 20 minutes. If the cake appears to be browning too quickly, cover with tin foil. Leave the cake to cool in the form, then turn out onto a plate and dust with icing sugar.

Ricotta cheesecake with honey and raspberries recipe

Elderflower cake with crumble

How to make Elderflower cake with crumble recipe - Preparation time: approx. 30 minutes (plus baking time)

Makes 12 slices

For the cake mix:
200 g butter
125 g sugar
pinch of salt
4 eggs
300 g flour
1 tsp baking powder
75 ml elderflower syrup
1 tsp zest of 1 untreated lemon

For the crumble:
100 g flour
75 g butter
75 g almond slivers
75 g sugar
pinch of salt

Additionally:
butter and flour for the baking tin

Method:
Pre-heat the oven to 180 °C (Gas Mark 4). Grease a springform (26 cm diameter) with butter and dust with flour. Cream the butter, sugar and salt and then whisk in the eggs singly. Mix the flour with the baking powder and sieve over the egg mixture. Add the elderflower syrup and lemon zest and mix to a smooth texture. Turn into the springform and level the top.

For the crumble, rub in all ingredients and crumble over the cake. Bake on the middle shelf for approx. 45 minutes. Take out, leave for a short time in the form and then carefully turn out and leave to cool completely on a cooling rack.

Tip:
Elderflower syrup has a delicate flowery aroma and is not only tasty in cakes: add a dash of elderflower syrup to cream desserts or Prosecco for a very delicious flavour.

Elderflower cake with crumble recipe

Chocolate cake with hazelnuts and espresso

How to make Chocolate cake with hazelnuts and espresso recipe - Preparation time: approx. 30 minutes (plus baking and cooling time)

For 16 slices

Ingredients:
480 g ground hazelnuts
4 tbsp instant espresso powder
180 g fine dark chocolate
300 g butter
6 eggs
pinch of salt
220 g sugar
butter for the baking tin

Method:
Pre-heat the oven to 160 °C (Gas Mark 2.5) and grease a springform (24 cm diameter) with butter. Roast the nuts in a frying pan without fat until they begin to give off a light fragrance. Dissolve the espresso powder in 1 tablespoon of hot water.

Break the chocolate into pieces and melt with the butter and coffee in a bainmarie. Then take out of the bain-marie and mix with the hazelnuts.

Separate the eggs. Whip the egg whites and salt until stiff and store in a cold place. Beat the egg yolks for approx. 5 minutes until creamy.

Pour the melted chocolate into the egg yolk cream in a thin trickle and then fold in the whipped egg whites in two portions. Turn into the form, level the top and bake for approx. 40 minutes. Leave to cool and serve with crème fraîche if desired.

Chocolate cake with hazelnuts and espresso recipe

Fig and almond cake

How to make Fig and almond cake recipe - Preparation time: approx. 30 minutes (plus baking and defrosting time)

Makes 12 slices

Ingredients:
500 g frozen puff pastry
200 g ground almonds
150 g sugar
2 eggs
500 g fresh ripe figs
butter for the baking tin
flour for the work surface

Method:
Remove the puff pastry from the packet and defrost. Mix the almonds and sugar. Separate the eggs, whip the egg whites until stiff and mix with the almond sugar, continuing to beat until the sugar has dissolved. Wash the figs and remove the stalks. Peel and halve the fruit.

Grease a springform (24 cm diameter). Roll out the puff pastry on a floured surface to one and a half times the size of the form, lay the pastry in the form and make a rim about 3 cm in height. Prick the pastry with a fork several times. Put aside the rest of the puff pastry. Pre-heat the oven to 220 °C (Gas Mark 7).

Spread half of the almond and egg white mixture onto the pastry. Lay the fig halves on top with the cut side downwards. Cover with the rest of the egg white mixture.

Cut the rest of the puff pastry into strips with a width of about 1 cm and lay in a lattice pattern on top of the cake. Whisk the egg yolks and spread twice onto the pastry lattice strips. Bake the cake in the oven for 25–30 minutes. Cover with tin foil after 20 minutes if the cake appears to brown too quickly. Serve the cake warm.

Fig and almond cake recipe

lemon and poppy cheesecake

How to make lemon and poppy cheesecake recipe - Preparation time: approx. 30 minutes (plus baking and chilling time)

Makes 12 slices

For the cake mix:
70 g sugar
70 g butter
1 egg
pinch of salt
200 g flour
½ tsp baking powder

For the filling:
500 g quark
1 sachet vanilla blancmange powder
200 g sugar
250 ml full-fat milk
80 g melted butter
2 eggs
juice of 1 lemon
2 tbsp poppy seeds

Additionally:
butter for the baking tin
flour for the work surface

Method:
For the cake mix, cream the sugar and butter. Add the egg and salt and stir. Mix the flour with the baking powder, sieve over the sugar mixture and swiftly knead to a smooth dough. Wrap in cling film and put in the fridge for 1 hour.

Pre-heat the oven to 175 °C (Gas Mark 3.5). Grease a springform (24 cm diameter) with butter. Mix the quark with the blancmange powder, sugar and milk. Stir in the melted butter and the eggs, then add the lemon juice and poppy seeds and stir well.

Knead the dough briefly on a floured surface, then roll out thinly and use to line the springform. Prick the base and sides with a fork several times and then spread the quark filling in the base.

Bake on the middle shelf for 1 hour and 15 minutes, if necessary covering with tin foil after 50 minutes to avoid the cake turning too brown. Take out of the oven, carefully remove the ring of the
springform and leave the cake to cool.

lemon and poppy cheesecake recipe

Yoghurt cake

How to make Yoghurt cake recipe - Preparation time: approx. 30 minutes (plus baking and cooling time)

Makes 6 slices

Ingredients:
500 g yoghurt
4 eggs
600 g sugar
pulp of 1 vanilla pod
125 g butter
1 sachet baking powder
500 g durum wheat semolina
juice of 1 lemon
50 g icing sugar
butter for the baking tin

Method:
Pre-heat the oven to 175 °C (Gas Mark 3.5).

Mix the yoghurt with the eggs, 200 g sugar and vanilla pulp in a bowl. Melt the butter, leave to cool slightly and add to the mixture. Stir the ingredients until smooth.

Mix the baking powder with the semolina and stir into the yoghurt mixture.

Grease a springform (26 cm diameter). Turn in the cake mixture and bake for around 45 minutes in the oven. Mix the rest of the sugar with 750 g water, bring to the boil and simmer for 5 minutes. Stir in the lemon juice and simmer for a further 2 minutes. Leave to cool.

Leave the cake to cool slightly and then take out of the form. Drizzle with the sugar syrup and leave to cool. Cut the cake into slices and dust with icing sugar.

Tip:
Decorate the cake with dots of yoghurt and orange pieces.

Yoghurt cake recipe

Green almond cake

How to make Green almond cake recipe - Preparation time: approx. 30 minutes (plus baking time)

For 15 slices

For the cake mix:
120 g ground almonds
100 g ground pistachios
1 vanilla pod
grated zest of 1 untreated lemon
260 g butter
240 g sugar
4 eggs
40 g flour
butter for the baking tin

For the pistachio crust:
juice and zest of 1 untreated lemon
60 g chopped pistachios
50 g icing sugar

Method:
Pre-heat the oven to 150 °C (Gas Mark 2) and grease a baking tin (30 cm in length) with butter. Mix the ground almonds with the ground pistachios. Cut open the vanilla pod and scrape out the pulp. Then, fold in the vanilla pulp and lemon zest into the nut mixture.

Cream the softened butter with the sugar and gradually add the eggs singly. Mix with the nut mixture, sieve in the flour and stir carefully. Turn the mixture into the baking tin, level the top and bake for approx. 1 hour. Test with a cocktail stick to see if the cake is ready. Leave to cool in the tin and then turn out.

For the pistachio crust, mix the lemon juice with the sugar and bring to the boil, stirring constantly. Then add the lemon zest and pistachios and spread the mixture over the cake.

Green almond cake recipe

Vogtland pumpkin tart

How to make Vogtland pumpkin tart recipe - Preparation time: approx. 20 minutes (plus baking and chilling time)

Makes 12 slices

For the cake mix:
100 g butter
200 g flour
2 tbsp sugar
pinch of salt

For the topping:
500 g pumpkin flesh
salt
½ tsp vinegar
50 g butter
100 g sugar
2 eggs
pinch of ground cinnamon
pinch of ground ginger
5 tbsp cornflour

Additionally:
flour for the work surface
butter for the baking tin

Method:
For the cake mix, melt the butter and then rub in the flour to make a fine crumble. Knead swiftly together with the sugar, salt and 3 tablespoons of cold water to make the pastry.

Roll the pastry into a ball and leave in a cold place for 30 minutes. Then roll out two-thirds of the pastry on a floured surface and place in a greased springform (28 cm diameter). Make a 3 cm high rim out of the rest of the pastry. Cover the form and leave in a cold place for 1 hour.

For the filling, chop the pumpkin flesh finely and simmer in a little water with a pinch of salt and vinegar for 15 minutes. Drain and purée the pumpkin pieces.

Pre-heat the oven to 200 °C (Gas Mark 6). Cream the butter and sugar. Separate the eggs and add the egg yolks to the creamed butter. Add the cinnamon, ginger and cornflour and stir in. Then add the pumpkin purée and also stir in well.

Pre-bake the tart base in the pre-heated oven at 200 °C (Gas Mark 6) for around 15 minutes. In the meantime, whip the egg whites until stiff and add to the pumpkin mixture. Spread the mixture on the tart base and bake for around another 25 minutes.

Vogtland pumpkin tart recipe

Chilli chocolate cake

How to make Chilli chocolate cake recipe - Preparation time: approx. 30 minutes (plus baking and cooling time)

Makes 12 slices

Ingredients:
230 g fine dark chocolate
180 ml rapeseed oil
100 g walnut halves
2 vanilla pods
½ tsp chilli flakes
3 eggs
pinch of salt
250 g sugar
90 g flour
30 g cocoa
100 g grated chocolate
icing sugar for dusting

Method:
Pre-heat the oven to 160 °C (Gas Mark 2.5) and line a baking tray (20 x 30 cm) with baking parchment.

Chop the chocolate and melt in a bain-marie with the rapeseed oil. Also chop the walnut halves, cut open the vanilla pod and scrape out pulp and crush the chilli flakes in a mortar.

Separate the eggs. Whip the egg whites with the salt until stiff. Beat the egg yolks with the sugar to a light yellow creamy consistency and then add the chilli flakes and vanilla pulp.  Gradually stir in the lukewarm chocolate mixture, then sieve the flour and cocoa powder and add to the mixture together with the whipped egg whites, walnuts and grated chocolate.

Turn the mixture into the baking tray, level the top and bake for approx. 25 minutes. Leave to cool and serve dusted with icing sugar.

Chilli chocolate cake recipe

hazelnut and honey cake with spicy crumble

How to make hazelnut and honey cake with spicy crumble recipe - Preparation time: approx. 30 minutes (plus baking time)

Makes 12 slices

For the crumble:
175 g flour
½ tsp baking powder
1 tbsp spekulatius spice mixture
150 g brown sugar
125 g butter
1 egg yolk

For the cake mix:
250 g softened butter
150 g sugar
150 ml liquid honey
6 eggs
175 g ground hazelnuts
125 g flour
1 Tl baking powder
50 ml cream

Additionally:
butter and flour for the baking tin

Method:
Pre-heat the oven to 180 °C (Gas Mark 4). Grease a springform (26 cm diameter) with butter and dust with flour. Mix the flour with the baking powder, spekulatius spice mixture and sugar. Add the butter cut into flakes and knead together with the egg yolk. Set aside in a cool place for later.

For the cake mix, cream the butter and sugar. Then add the honey, stirring constantly. Gradually add the eggs. Mix the hazelnuts with the flour and baking powder and sprinkle over the cake mixture. Stir in and also add the cream.

Turn into the form, level the top and sprinkle over the crumble mixture. Bake on the middle shelf for approx. 50 minutes. Take out of the oven, leave to cool in the tin for a few minutes and then turn out onto a cooling rack to cool completely.

hazelnut and honey cake with spicy crumble recipe

Carrot cake with cream cheese topping

How to make Carrot cake with cream cheese topping recipe - Preparation time: approx. 25 minutes (plus baking and cooling time)

Makes 12 slices

Ingredients:
165 g softened butter
225 g brown sugar
1 sachet vanilla sugar
½ tsp cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
3 eggs
250 g grated carrots
50 g ground walnuts or pecan nuts
100 g ground almonds
175 g flour
50 g cornflour
1 sachet baking powder
pinch of salt
40 g coconut fat
100 g cream cheese
250 g icing sugar
1–2 tbsp vanilla syrup
butter for the baking tin

Method:
Pre-heat the oven to 175 °C (Gas Mark 3.5). Cream 125 g butter with the sugar, vanilla sugar and spices and then add the eggs singly. Fold in the grated carrot and nuts. Finally add the almonds, flour, cornflour, baking powder and salt to the mixture.

Grease a springform (26 cm diameter), turn in the cake mixture, level the top and bake for around 45 minutes in the oven.

For the topping, mix the rest of the butter with the coconut fat and cream cheese and sieve in the icing sugar. Add the vanilla syrup. Mix well and spread over the cooled carrot cake.

Tip:
The carrot cake will keep for several days if stored in an airtight tin or covered with cling film.

Carrot cake with cream cheese topping recipe

Amarettini cake with crumble

How to make Amarettini cake with crumble recipe - Preparation time: approx. 25 minutes (plus baking time)

Makes 12 slices

Ingredients:
300 g amarettini
5 eggs
175 g sugar
pinch of salt
90 g cocoa powder
250 g traditional soured cream
Pre-heat the oven to 160 °C (Gas Mark 2.5). Line a springform (26 cm diameter)

Method:
with baking parchment (it is best to screw the sheet of paper into a ball and then flatten it out again).

Set aside 50 g amarettini. Put the rest into a freezer bag, close the top and roll with a rolling pin several times until the biscuits are partly roughly and partly finely crumbled. Set aside. Crush the other amarettini roughly and also set aside.

Beat the eggs with the sugar and salt to a light yellow creamy consistency. Combine the cocoa powder with the larger portion of amarettini crumbs and add to the egg cream. Then add the traditional soured cream.

Turn the cake mixture into the springform, level the top and sprinkle with the rest of the amarettini. Bake on the middle shelf for approx. 40 minutes. If the crumble threatens to brown too much, loosely cover with a sheet of tin foil.

Amarettini cake with crumble recipe

Yoghurt cake with kiwi and mango

How to make Yoghurt cake with kiwi and mango recipe - Preparation time: approx. 25 minutes (plus baking and cooling time)

Makes 12 slices

Ingredients:
2 eggs
100 g sugar
50 g flour
30 g cornflour
½ tsp baking powder
10 sheets white gelatine
2 cl orange liqueur
250 g low-fat yoghurt
1 egg white
125 ml cream
1 mango
4 kiwis
2 tbsp orange marmalade
fruit slices for decoration

Method:
Separate the eggs. Whip the egg whites with 2 tablespoons of water and 80 g sugar until stiff. Mix the egg yolks with the flour, cornflour and baking powder into the whipped egg whites.

Turn into a springform (24 cm diameter) lined with baking parchment and bake in a pre-heated oven at 200 °C (Gas Mark 6) for around 25 minutes. Turn out onto a cooling rack and remove baking parchment. When the cake has cooled, slice into two horizontal halves and use one half for a different cake.

Soak the gelatine and then dissolve in heated orange liqueur and stir into the yoghurt. Place in a bowl with iced water and leave to set. Whip the egg white with the rest of the sugar. Also whip the cream until stiff and fold into the egg white.

Peel the mango and kiwis, cut into dice and add to the cream. Spread the cake base with orange marmalade and then pour the yoghurt fruit mixture on top. Decorate with fruit slices.

Yoghurt cake with kiwi and mango recipe

Austrian coffee tart

How to make Austrian coffee tart recipe - Preparation time: approx. 20 minutes (plus baking and chilling time)

Makes 14 slices

Ingredients:
140 g butter
140 g flour
40 g ground almonds
40 g sugar
1 tsp instant coffee powder
4 egg whites
250 g icing sugar
butter for the baking tin

Method:
Thoroughly grease a springform (24 cm diameter) with butter. Melt the butter in a pan and knead to a smooth dough with the flour, almonds and sugar.

Roll out the pastry to the size of the springform and put into the form. Leave to rest in the fridge for 1 hour. Pre-heat the oven to 200 °C (Gas Mark 6) (do not use fan oven settings). Bake the tart base in the oven on the second shelf from the bottom for 15 minutes. Reduce the temperature to 170 °C (Gas Mark 3).

Stir the coffee powder into the egg whites. Whip the egg whites until stiff and then gradually sprinkle in the icing sugar, stirring well. Turn the mixture onto the still warm tart base and bake for a further 30 minutes. Leave to cool on a cooling rack.

Tip:
You can also make petits fours from the same recipe: bake the cake in a baking tin (25 x 20 cm), cut into squares and coat with light or dark chocolate – the light filling is a surprise concealed under the firm chocolate coating.

Austrian coffee tart recipe

Ricotta and lime cake

How to make Ricotta and lime cake recipe - Preparation time: approx. 30 minutes (plus baking time)

Makes 12 slices

For the cake mix:
5 eggs
190 g butter
225 g sugar
pinch of salt
225 g flour

For the filling:
2 eggs
350 g ricotta
100 g sugar
grated zest of 1 ½ untreated lemon
pinch of salt

Additionally:
butter for the baking tin
icing sugar for dusting

Method:
Pre-heat the oven to 175 °C (Gas Mark 3.5). Grease a springform (24 cm diameter). Separate the eggs and whip the egg whites until stiff. Store in a cool place for later.

Melt the butter in a flat pan and leave to cool slightly. Beat the egg yolks with sugar and salt until creamy. Stir in the flour and then add the melted butter. Fold in the whipped egg whites and turn half of the cake mixture into the springform.

For the filling, beat the eggs with the ricotta, sugar, lemon zest and salt until creamy. Spread the cream evenly over the cake base and pre-bake the cake for approx. 10 minutes.

Carefully pour over the rest of the cake mixture and bake the cake for a further 40 minutes. Take the cake out of the form and leave to cool completely on a cooling rack. Dust with icing sugar.

Ricotta and lime cake recipe

Vanilla and marzipan cake

How to make Vanilla and marzipan cake recipe - Preparation time: approx. 20 minutes (plus baking time)

Makes 12 slices

Ingredients:
8 eggs
300 g almond paste
pinch of salt
2 tsp vanilla pulp
1 tsp zest from 1 untreated lemon
150 g sugar
120 g fine dark chocolate
125 g flour
100 g flaked almonds
100 g butter
butter for the baking tin
icing sugar
maraschino cherries

Method:
Separate the eggs. Beat the almond paste with the salt, vanilla pulp, lemon zest and egg yolks until frothy. Whip the egg whites with the sugar until stiff. Chop the chocolate and mix with the flour.

Pre-heat the oven to 180 °C (Gas Mark 4). Grease a springform (24 cm diameter) and line with flaked almonds. Stir in a little of the whipped egg whites into the egg yolk and marzipan mixture. Fold in the flour and chocolate mixture.

Melt the butter and add to the mixture. Fold in the rest of the whipped egg whites. Turn the cake mixture into the springform and bake in the oven for around 45–50 minutes. Decorate with maraschino cherries and icing sugar.

Vanilla and marzipan cake recipe

Summer fruit flan

How to make Summer fruit flan recipe - Preparation time: approx. 30 minutes (plus baking and cooling time)

Makes 16 slices

Ingredients:
4 eggs
125 g sugar
pinch of salt
1 sachet vanilla sugar
grated zest of ½ untreated orange
50 g flour
50 g cornflour
½ tsp baking powder
105 g redcurrant jelly
600 g mixed berries (e.g. blackcurrants, blackberries and raspberries)
½ mango
2 star fruits
1 sachet clear cake glaze

Method:
Separate the eggs. Beat the egg yolks with 4 tablespoons of water, sugar, vanilla sugar and grated orange zest until frothy.

Whip the egg whites until stiff and then add the flour, cornflour and baking powder. Turn into a springform (26 cm diameter) lined with baking parchment and bake in a pre-heated oven at 175 °C (Gas Mark 3.5) for about 30 minutes. Leave to cool and then divide horizontally into two halves.

Spread 75 g redcurrant jelly over the lower flan base, cover with the second flan base and spread with the rest of the redcurrant jelly.

Wash and trim the berries and carefully pat dry. Peel and stone the mango and cut into slices. Wash and pat dry the star fruits and cut into slices. Then, arrange the fruit slices on the flan. Make the flan glaze according to instructions and pour over the flan.

Summer fruit flan recipe

Coffee and cream cheese cake

How to make Coffee and cream cheese cake recipe - Preparation time: approx. 20 minutes (plus baking time)

Makes 14 slices

Ingredients:
75 g butter
125 g sponge fingers
1 tbsp cocoa powder
600 g cream cheese
200 g sugar
4 eggs
4 tbsp coffee syrup (see tip)
4 tbsp hazelnut syrup
100 g grated hazelnuts
butter for the baking tin

Method:
Pre-heat the oven to 175 °C (Gas Mark 3.5; do not use fan oven settings). Thoroughly grease a springform (24 cm diameter) with butter.

Melt the butter at a low heat. Put the sponge fingers into a freezer bag and crumble with a rolling pin. Knead together with the cocoa powder and melted butter. Turn into the springform and press down firmly. Leave in a cool place.

Mix the cream cheese thoroughly with the sugar and add the eggs, syrup and grated nuts. Turn the filling onto the cake base and bake for around 1 hour. Leave the cake to cool in the tin and only remove from the springform directly before serving.

Tip:
Instead of buying readymade coffee syrup, why not make your own? Boil 400 g ground coffee with 500 ml water for 20 minutes and stir constantly. Strain, add 450 g sugar and reduce to a syrup consistency. Can be kept in the fridge for several weeks.

Coffee and cream cheese cake recipe

Frozen melon cake

How to make Frozen melon cake recipe - Preparation time: approx. 30 minutes (plus freezing time)

Makes 12 slices

Ingredients:
2 eggs
50 g sugar
1 sachet vanilla sugar
50 g flour
30 g butter
400 g galia melon
400 g honeydew melon
juice of 1 lime
100 ml cream
200 ml low-fat milk
2 tbsp gelatine powder
1 tbsp finely chopped mint leaves
melon balls
1 sachet clear cake glaze
1 tbsp sugar
125 ml melon juice
butter for the baking tray

Method:
Beat the eggs, sugar and vanilla sugar until frothy. Sieve the flour into the mixture. Heat the butter and add to the mixture.

Turn into a greased springform (22 cm diameter) and bake in a pre-heated oven at 180 °C (Gas Mark 4) for about 15 minutes. Take out of the springform and leave to cool on a cooling rack.

Peel the galia and honeydew melons, remove the seeds and purée with the lime juice. Whip the cream until stiff and mix with the milk, gelatine powder, melon purée and mint leaves.

Turn onto the cake base (support with the springform ring) and leave to freeze for at least 6 hours in the freezer. Before serving, allow to defrost slightly and decorate with melon balls.

Mix the cake glaze powder with the sugar and melon juice and pour over the cake. Leave to set.

Frozen melon cake recipe

Giotto cake

How to make Giotto cake recipe - Preparation time: approx. 25 minutes (plus baking and cooling time)

Makes 16 slices

Ingredients:
150 g butter
150 g sugar
4 eggs
200 g ground hazelnuts
50 g flour
1 tsp baking powder
80 Giotto truffles
750 ml cream
2 sachets whipping cream thickening agent
butter for the baking tin

Method:
Thoroughly grease a springform (26 cm diameter) and pre-heat the oven to 175 °C (Gas Mark 3.5). Beat the butter and sugar to a creamy consistency, ensuring that the sugar crystals have dissolved. Gradually add the eggs. Mix together the ground hazelnuts, flour and baking powder and add to the mixture.

Turn the mixture into the springform, prick the pastry base with a fork several times and bake for about 30–35 minutes. Leave to cool in the tin for 10 minutes and then remove from the springform.

Crumble the Giotto truffles, reserving 17 for decoration. Beat 700 ml cream with the whipping cream thickening agent and set aside some cream for decoration. Carefully fold in the crumbled Giotto truffles into the rest of the cream.

Spread the Giotto cream on the top and sides of the cake base and decorate with the rest of the cream and the reserved Giotto truffles.

Giotto cake recipe

Berry and yoghurt cake

How to make Berry and yoghurt cake recipe - Preparation time: approx. 25 minutes (plus resting, baking and cooling time)

Makes 12 slices

Ingredients:
100 g butter
4 tbsp sugar
200 g flour
pinch of salt
1 egg yolk
8 sheets white gelatine
500 g yoghurt
juice of ½ lemon
200 ml cream
500 g mixed berries (fresh or frozen)
1 sachet clear cake glaze
flour for the work surface

Method:
Pre-heat the oven to 180 °C (Gas Mark 4). Mix the softened butter with 2 tablespoons of sugar, flour, salt, egg yolk and 2 tablespoons of water and knead to a smooth dough.

Roll out on a lightly floured surface and put into a springform (26 cm diameter) lined with baking parchment. Cover the springform and leave in the fridge for 30 minutes. Prick the pastry base with a fork several times and bake for around 12 minutes. Leave to cool.

Soak the gelatine in cold water. Mix the yoghurt with the lemon juice and the rest of the sugar. Squeeze out the gelatine and dissolve in 2 tablespoons of hot water. Stir into the yoghurt mixture. Beat the cream until stiff and fold into the mixture.

Spread the yoghurt cream evenly on the cake base and leave to set in the fridge. In the meantime, defrost the frozen fruit or trim, wash and drain fresh fruit if using. Remove the ring of the springform and decorate the cake with fruit. Prepare the glaze according to instructions and pour over the berries. Leave to cool.

Berry and yoghurt cake recipe

Pistachio and butter cake

How to make Pistachio and butter cake recipe - Preparation time: approx. 30 minutes (plus baking time)

Makes 20 slices

For the cake mix:
5 eggs
190 g butter
225 g sugar
pinch of salt
225 g flour

For the topping:
200 g butter
100 g flaked almonds
80 g chopped pistachios
80 g chopped pine kernels
200 g sugar
3 tbsp cream
60 g flour

Additionally:
butter and breadcrumbs for the baking tray

Method:
Pre-heat the oven to 225 °C (Gas Mark 7). Grease a baking tray and sprinkle with breadcrumbs. Separate the eggs and whip the egg whites until stiff. Store in a cold place for later.

Melt the butter in a flat pan and allow to cool slightly. Beat the egg yolks with the sugar and salt to a creamy consistency. Fold in the flour and then stir in the melted butter. Add the egg whites and fold into the mixture.

Turn the mixture into the baking tray and pre-bake on the middle shelf for approx. 15 minutes. Then reduce the oven temperature to 175 °C (Gas Mark 3.5).

For the topping, put all ingredients into a flat pan and bring briefly to the boil. Spread the topping onto the pre-baked base and bake for a further 15–20 minutes, checking regularly that the crust does not become too dark.

Pistachio and butter cake recipe

Crumble cake

How to make Crumble cake recipe - Preparation time: approx. 30 minutes (plus baking and rising time)

Makes 20 slices

For the cake mix:
220 ml milk
50 g fresh yeast
60 g sugar
500 g flour (type 550)
pinch of salt
2 eggs at room temperature
50 g butter

For the crumble:
150 g butter
300 g flour
150 g sugar
1 egg yolk
big pinch of cinnamon

Additionally:
flour for the work surface
butter for the baking tray

Method:
Heat half of the milk until lukewarm. Crumble in the yeast and stir in 1 teaspoon of sugar and 4 tablespoons of flour to form a smooth paste. Then, cover the yeast mixture and leave to rest for approx. 30 minutes.

Sieve the rest of the flour into a bowl and add the rest of the sugar and salt. Make a well in the centre and place the eggs into the well. Melt the butter and also pour into the well. Add the yeast mixture. Heat the rest of the milk until lukewarm and then add to the other ingredients. Knead to a dough with your hands. If the dough is sticky, add a little more flour. Cover the bowl with a damp cloth and leave to rise in a warm place for approx. 1 hour.

For the crumble, melt the butter and leave to cool until lukewarm. Put the other ingredients for the crumble into a bowl and mix. Add the melted butter in a thin trickle, stirring constantly with a fork. Mix with the fork (do not knead!) to produce the desired crumble consistency.

Pre-heat the oven to 190 °C (Gas Mark 5). Grease the baking tray. Knead the dough and roll out on a floured surface slightly larger than the area of the baking tray. Put onto the baking tray, raise the outside edges and sprinkle with the crumble mixture. Leave to rise for a further 15 minutes. Bake on the middle shelf for approx. 25 minutes until the crumble is golden brown (it should not be too dark).

Tip:
You can make yeast dough either with fresh or dried yeast. Dough rises better using fresh yeast in preference to dried.

Crumble cake recipe

Cherry cake

How to make Cherry cake recipe - Preparation time: approx. 20 minutes (plus baking time)

Makes 20 slices

Ingredients:
250 g softened butter
200 g sugar
1 sachet vanilla sugar
5 eggs
375 g flour
1 sachet baking powder
approx. 2 tbsp milk
800 g stoned sour cherries (from a jar) or 1 kg fresh sour cherries
icing sugar for dusting
butter for the baking tray

Method:
Pre-heat the oven to 200 °C (Gas Mark 6). Beat the softened butter with the sugar and vanilla sugar to a creamy consistency, ensuring that the sugar crystals have completely dissolved. Then add the eggs singly.

Mix the flour with the baking powder and add to the egg and butter mixture. Add a little milk to produce a smooth and moderately stiff mixture. Grease the baking tray.

Drain the preserved cherries in a sieve or wash the fresh cherries and drain and stone them. Mix the cherries into the cake mixture. Turn into a baking tray and bake for around 35 minutes on the middle shelf. Leave to cool and dust with icing sugar just before serving.

Cherry cake recipe

Plum cake

How to make Plum cake recipe - Preparation time: approx. 20 minutes (plus baking time)

Makes 20 slices

Ingredients:
500 g flour
1 tsp baking powder
pinch of salt
6 tbsp sugar
4 eggs
200 ml milk
750 g plums
4 tbsp clarified butter for the baking tray
1 tsp ground cinnamon

Method:
Pre-heat the oven to 220 °C (Gas Mark 7). Mix the flour, baking powder, salt and 3 tablespoons of sugar in a bowl. Beat the eggs with the milk and add to the flour mixture. Beat to form a smooth dough which sticks to the spoon.

Wash and stone the plums. Place the dough on the baking tray which has been greased with clarified butter. Arrange the plums on the dough in an overlapping pattern. Sprinkle with the rest of the sugar and the cinnamon and bake in the oven for around 45 minutes.

Plum cake recipe

Butter cake

How to make Butter cake recipe - Preparation time: approx. 30 minutes (plus baking and rising time)

Makes 16 slices

For the cake mix:
250 ml milk
50 g fresh yeast
30 g sugar
500 g flour (type 550)
pinch of salt
2 eggs at room temperature
70 g butter

For the topping:
300 g butter
150 g flaked almonds
150 g sugar
big pinch of cinnamon

Additionally:
butter for the baking tray
flour for the work surface

Method:
Heat 10 tablespoons of milk in a pan until lukewarm and then pour into a bowl. Crumble the yeast into the milk and stir to a smooth consistency with 1 teaspoon of sugar and 4 tablespoons of flour. Cover the yeast mixture and leave to rise for approx. 30 minutes.

Heat the rest of the milk until lukewarm. Sieve the rest of the flour into a bowl and mix with the rest of the sugar and salt. Form a well in the middle and put the eggs into the well. Melt the butter and pour over the mixture. Add the yeast mixture and knead adding the milk until bubbles appear. Cover with a damp cloth and leave to rise in a warm place for approx. 1 hour.

Grease the baking tray. Knead the dough once more and roll out slightly larger than the size of the baking tray. Place onto the tray and press your index finger into the dough at 2 cm intervals to make small indentations.

Cut the butter into cubes and spread over the indentations. Leave to rise for a further 15 minutes. Pre-heat the oven to 190 °C (Gas Mark 5). Scatter the almond flakes over the cake. Mix the sugar with the cinnamon and sprinkle over the cake. Bake the cake on the middle shelf for approx. 25 minutes until it has an appetising golden brown colour.

Butter cake recipe

Orange tray cake

How to make Orange tray cake recipe - Preparation time: approx. 15 minutes (plus baking time)

Makes 16 slices

Ingredients:
120 g butter
100 g sugar
2 eggs
150 g flour
50 g cornflour
½ tsp baking powder
5 untreated oranges
3 tbsp orange marmalade
butter for the baking tray

Method:
Beat the butter with the sugar and eggs until frothy. Mix together the flour with the cornflour and baking powder and add to the butter mixture, stirring to a smooth consistency. Spread over half of a greased baking tray, ensuring that the mixture does not run with sheets of tin foil at the edge.

Wash the oranges in hot water, towel dry, cut into slices and arrange on the cake. Bake in the pre-heated oven at 200 °C (Gas Mark 6) for about 20 minutes. Spread with orange marmalade.

Orange tray cake recipe

Chocolate mascarpone cake

How to make Chocolate mascarpone cake recipe - Preparation time: approx. 30 minutes (plus baking and chilling time)

Makes 20 slices

For the cake mix:
250 g softened butter
200 g sugar
1 sachet vanilla sugar
pinch of salt
6 eggs
350 g flour (type 405)
1 sachet baking powder
30 g cocoa powder

For the topping and glaze:
1 kg mixed berries (e.g. raspberries, strawberries and blueberries)
500 g mascarpone
250 g low-fat quark
100 g sugar
1 sachet vanilla sugar
juice of ½ lemon
2 sachets clear cake glaze
40 g sugar

Method:
Grease the baking tray and dust with flour. Pre-heat the oven to 175 °C (Gas Mark 3.5). For the cake mix, put the butter, sugar, vanilla sugar and salt into a mixing bowl and mix with the whisk of the hand mixer until frothy. Add the eggs singly and combine well.

Mix together the flour with the baking powder and cocoa powder and sieve into the egg cream mixture, stirring well with a wooden spoon. Turn the mixture into the baking tray, level the top and bake the cake on the middle shelf for approx. 30 minutes. Take out of the oven and leave to cool.

For the topping, carefully rinse the berries, sort and pat dry. Put the mascarpone with the quark, sugar, vanilla sugar and lemon juice into a mixing bowl and beat with the whisk of the hand mixer until smooth.

Spread the topping evenly over the cake and distribute the berries over the top. Put the glaze powder in a small pan with the sugar and bring to the boil with 500 ml water. Spread the glaze evenly over the berries with a teaspoon. Store in a cool place for 1 hour until the glaze is set.

Chocolate mascarpone cake recipe