Category Archives: baking

Russian fudge

A New Zealand staple using distinctly NZ ingredients. When done properly this is the ultimate sugar bomb.

100 g butter
1 cup white sugar
1/4 c golden syrup
1 400 ml can regular condensed milk

Put everything in a heavy saucepan over low heat for 8 – 10 min until ‘soft ball’ stage, stirring continuously. Start testing for ‘soft ball’ stage after 6 minutes; drop a small amount in a cup of cold water and see if you can gather the mixture into a soft ball. Once off heat beat hard for 3 mins. Line a 180 x 200 mm tray with baking paper and pour in.

From: Ollie’s mum

Viennese Topfenstrudel

This is the real thing from Vienna. Topfen, called Quark in Germany, is an unsalted curd cheese that’s used a lot in sweet and savoury dishes in Austria. You could use cream cheese or ricotta as a replacement.

60 grs butter at room temperature
50 grs sugar
2 eggs, separated into
yolks and eggs whites
250 grs unsalted fine curd cheese
125 ml sour cream
finely grated zest of 1 organic lemon
40 grs raisins

additional butter to brush the outside of the strudel
1 package of filo pastry

Preheat the oven to 180 degrees Celsius. Prepare the filling: Whisk the egg whites until very stiff. In a separate bowl, whisk the butter until soft, then add sugar, yolks, strained curd cheese, sour cream, zest and raisins. Mix well, then carefully fold the beaten egg whites into the rest of the mass.

On your counter-top, place a slightly moist kitchen cloth, then open the package of filo pastry (it dries out in minutes, so wait until the last minute). On the towel, place one sheet of pastry on top of a second sheet. Spread the filling on one fifth of the pastry sheets, leaving space on the sides around it. Then fold in the sides and start to roll up the strudel with the help of the table cloth underneath it. Place on a greased baking tray, brush with melted butter and bake for 30-40 minutes until golden

Dust with icing sugar and serve warm. For added richness, the strudel can be served with hot home-made vanilla custard.

Source: Hess, Wiener Küche

chocolate cake

A building block cake. Great for birthday cakes.

50 g high quality cocoa powder
100 ml milk
100 ml cream
200 g raw sugar
125 g butter
2 eggs
150 g flour
1 1/2 tsp baking powder
1 1/2 tsp vanilla sugar
1/2 tsp salt

Combine cocoa, milk, cream, half of sugar, butter over low heat. Whisk eggs with rest of sugar, baking powder, vanilla sugar, salt until tripled in volume. Fold cocoa mixture gently into egg, alternating with flour.

Bake in 200′ oven for about 30 mins and remove just before cake is fully set in the middle. It will complete cooking as it cools.

From: kogebogen.dk and Georg

fast & delicious chocolate cake (with optional orange or bergamot flavours)

220 g chocolate (min 70%)
8 tbsp butter
4 eggs (at room temperature)
1 tsp vanilla-sugar
½ tsp salt
50 grs sugar
2 tbsp flour
 
optional:
finely grated zest from 2 organic oranges
8-10 drops of bergamot oil (available in pharmacies)
 
total preparation time: about 20-25 minutes.

Melt the chocolate together with the butter in the microwave or over a bain-marie. Meanwhile, beat the eggs together with salt, sugar and vanilla until they have tripled in volume. This takes about 5 minutes with an electric whisk. Sieve the flour over the mixture and slowly and gently work in the chocolate & butter. Optionally, add one of the flavorings, or both. Done. Fill into individual heat-proof cups or into a single round springform 18 cms in diameter, which have been greased and dusted with flour.
Bake at 180 degrees, approx. 8 minutes for the individual cup cakes or approx. 12 minutes for a single cake. Check before the time is up, the center should still be wobbly and undercooked. Serve warm!

adapted from “The Best Recipe” (fallen chocolate cake)

chocolate guinness cake

250 ml guinness

250g unsalted butter
75 cocoa
400 caster sugar
140 ml sour cream
2 eggs
1 tb real vanilla extract
275g flour
2 1/1 tsp baking soda
Preheat to 180’C, butter and line a 23 cm tin. Put guinness in a pot with butter until melted, whisk in cocoa and sugar. Beat sour cream with eggs and vanilla, add to pot, whisk in dry ingredients. Pour into tin and bake 45 mins to an hour.
300 g philadelphia cream cheese
150 g icing sugar
125ml double cream
Put sugar in a food processor, whizz, add cream cheese and whizz. Add cream and whizz to spreadable consistency. Trowel over the cooled cake.
From: Roberta