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I just finished making "Schwaben Schnitten" Cream of Wheat Bars. I've never had so much trouble
- Thread starter elenor
- Start date
richard-in-cincy
Well-known member
Can you post the recipe...
and describe your process a little more? I may have some tips for you.
and describe your process a little more? I may have some tips for you.
Schwaben Schnitten
Schwaben Schnitten (Honey Cake – Cream of Wheat_
½ cup butter 4 tablespoons honey
¾ cup sugar 4 cups flour
2 eggs 1 teaspoon baking soda
4 tablespoons milk pinch of salt
Cream butter and sugar. Add eggs, milk and honey. Mix well. Add flour and baking soda and salt. Make into soft dough. Divide dough into 4 pieces and bake in jelly roll pan lined with parchment or waxed paper. Bake at 350 degrees for about 7 to 10 minutes. Turn out onto wax paper and peel off bottom paper immediately.
Filling:
3 cups milk
6 tablespoons cream of of wheat
¾ cups of sugar
3 tablespoons instant coffee
Cook the above ingredients until done and cool completely.
½ pound butter, softened
Beat butter into cooled filling – beat very well. Divide filling into 3 (about 1¼ cups each) and fill layers.
Frosting:
1 egg 1 tablespoon coffee
½ teaspoon vanilla 1 1 tablespoon cocoa
¾ cup powdered sugar 3 tablespoons buttermilk
Beat the above well – add the butter last. (If you double the frosting or make 1½ the amount, do not double the egg.
Was a great frosting but I don't use it anymore because of the raw egg. I just melt chocolate chips.
Schwaben Schnitten (Honey Cake – Cream of Wheat_
½ cup butter 4 tablespoons honey
¾ cup sugar 4 cups flour
2 eggs 1 teaspoon baking soda
4 tablespoons milk pinch of salt
Cream butter and sugar. Add eggs, milk and honey. Mix well. Add flour and baking soda and salt. Make into soft dough. Divide dough into 4 pieces and bake in jelly roll pan lined with parchment or waxed paper. Bake at 350 degrees for about 7 to 10 minutes. Turn out onto wax paper and peel off bottom paper immediately.
Filling:
3 cups milk
6 tablespoons cream of of wheat
¾ cups of sugar
3 tablespoons instant coffee
Cook the above ingredients until done and cool completely.
½ pound butter, softened
Beat butter into cooled filling – beat very well. Divide filling into 3 (about 1¼ cups each) and fill layers.
Frosting:
1 egg 1 tablespoon coffee
½ teaspoon vanilla 1 1 tablespoon cocoa
¾ cup powdered sugar 3 tablespoons buttermilk
Beat the above well – add the butter last. (If you double the frosting or make 1½ the amount, do not double the egg.
Was a great frosting but I don't use it anymore because of the raw egg. I just melt chocolate chips.
Honey Cake (Hungarian Version)
The pastry is the similar to Schwaben Schnitten (without the cocoa) but the technique is different. TIA Richard.
Honey Cake - Irenke’s
1 cup of sugar 1 teaspoons baking soda
2 whole eggs ½ cup milk
½ cup unsalted butter ¼ cup honey
4 teaspoons cocoa
Stir the above in double boiler (or heavy bottom pot) for about 15 minutes or until all ingredients are well blended. Take off stove. Add enough flour (about 4 cups or more) so it can be easily spread with rolling pin.
Divide in 4 and bake in jelly roll pans lined with wax or parchment paper. Bake at 350 degrees for about 7 to 10 minutes. Turn out onto wax paper and peel off bottom paper immediately.
Filling:
2 cups milk
8 tablespoons flour
Shake the flour and milk together in a container with a tight lid until well blended. Pour into a pot and cook, stirring constantly, until thick. Let cool, stir occasionally so that a skin doesn’t form on top.
14 tablespoons unsalted butter (7/8 cup)
1⅔ cups icing sugar
½ teaspoon vanilla
Beat butter and sugar well with mixer. Beat in the flour mixture a few tablespoons at a time. Refrigerate until firm but still spreadable. The filling can be made the day before but take out of frig while making cake so the filling will be spreadable.
1 jar apricot jam
Put half of filling on bottom layer of cake. Top with second layer of cake and spread with apricot jam. Top with third layer of cake and spread with the remaining filling. Top with fourth layer of cake.
Refrigerate overnight to soften cake or freeze immediately. Serve slices sprinkled with icing sugar. Freezes well.
The pastry is the similar to Schwaben Schnitten (without the cocoa) but the technique is different. TIA Richard.
Honey Cake - Irenke’s
1 cup of sugar 1 teaspoons baking soda
2 whole eggs ½ cup milk
½ cup unsalted butter ¼ cup honey
4 teaspoons cocoa
Stir the above in double boiler (or heavy bottom pot) for about 15 minutes or until all ingredients are well blended. Take off stove. Add enough flour (about 4 cups or more) so it can be easily spread with rolling pin.
Divide in 4 and bake in jelly roll pans lined with wax or parchment paper. Bake at 350 degrees for about 7 to 10 minutes. Turn out onto wax paper and peel off bottom paper immediately.
Filling:
2 cups milk
8 tablespoons flour
Shake the flour and milk together in a container with a tight lid until well blended. Pour into a pot and cook, stirring constantly, until thick. Let cool, stir occasionally so that a skin doesn’t form on top.
14 tablespoons unsalted butter (7/8 cup)
1⅔ cups icing sugar
½ teaspoon vanilla
Beat butter and sugar well with mixer. Beat in the flour mixture a few tablespoons at a time. Refrigerate until firm but still spreadable. The filling can be made the day before but take out of frig while making cake so the filling will be spreadable.
1 jar apricot jam
Put half of filling on bottom layer of cake. Top with second layer of cake and spread with apricot jam. Top with third layer of cake and spread with the remaining filling. Top with fourth layer of cake.
Refrigerate overnight to soften cake or freeze immediately. Serve slices sprinkled with icing sugar. Freezes well.
richard-in-cincy
Well-known member
I was confused when you talked about rolling...
because all of the Schwaben Schnitten I know from my German cookbooks are a filling spread on oblaten, stacked, then cut into slices with many layers like a baumkuchen.
Having never heard of this version, and having never made it, I do have some suggestions. Have you tried letting the dough sit in the fridge to chill briefly before rolling? Also, rolling directly in the jellyroll plan with a piece of saran wrap over the dough that you could then peel off with the dough in place (i've used this technique for sticky doughs that need to be rolled out thin like this). Spread the dough out with your hands as much as possible, pat flat, etc, then cover with saran wrap and do the rolling, shifting the wrap as needed. Sorry I couldn't be more help, but hope this might be of some use. Good luck!
because all of the Schwaben Schnitten I know from my German cookbooks are a filling spread on oblaten, stacked, then cut into slices with many layers like a baumkuchen.
Having never heard of this version, and having never made it, I do have some suggestions. Have you tried letting the dough sit in the fridge to chill briefly before rolling? Also, rolling directly in the jellyroll plan with a piece of saran wrap over the dough that you could then peel off with the dough in place (i've used this technique for sticky doughs that need to be rolled out thin like this). Spread the dough out with your hands as much as possible, pat flat, etc, then cover with saran wrap and do the rolling, shifting the wrap as needed. Sorry I couldn't be more help, but hope this might be of some use. Good luck!