jennifer_in_ma
Well-known member
she is making a traditional german meal--pork chops and dumplings, red cabbage, potato soup--I offered to bring dessert and would like to bring something to compliment her meal. Any suggestions? Thanks!
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ISO: ISO suggestions for a German dessert? Going to dinner at a friend's house and
- Thread starter jennifer_in_ma
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richard-in-cincy
Well-known member
This is a meal begging
for an apple strudel.
for an apple strudel.
Baumkucher? I'm really enjoying "Secrets of Baking" by the Spago pastry chef....
She mentions how fabulous her first taste of baumkuchen was, which normally has a strange method of baking it on a spit. Sherry Yard came up a simple method of repeatedly baking thin layers of batter one on top of each other. The photo of it looks great...like many thin layers of cake.
I can put in the recipe tonight if you want to consider it.
http://www.amazon.com/Secrets-Baking-Techniques-Sophisticated-Desserts/dp/0618138927/sr=1-2/qid=1171555352/ref=sr_1_2/103-0443585-3097460?ie=UTF8&s=books
She mentions how fabulous her first taste of baumkuchen was, which normally has a strange method of baking it on a spit. Sherry Yard came up a simple method of repeatedly baking thin layers of batter one on top of each other. The photo of it looks great...like many thin layers of cake.
I can put in the recipe tonight if you want to consider it.
http://www.amazon.com/Secrets-Baking-Techniques-Sophisticated-Desserts/dp/0618138927/sr=1-2/qid=1171555352/ref=sr_1_2/103-0443585-3097460?ie=UTF8&s=books
jennifer_in_ma
Well-known member
Thanks, I would love the recipe! Any good apple strudel recipes??
Brown Butter Baumkucher by Sherry Yard
This is from "The Secrets of Baking" Simple techniques for sophisticated desserts" by Sherry Yard, executive pastry chef at Spago and formerly at Campton Place Hotel in SF.
This recipe is based on the genoise batter. I don't want to copy her instructions word for word, so reference any genoise recipe to further review the basic concept.
Cake ingredients:
7 oz (1 3/4 sticks) unsalted butter
1 1/2 C sugar
9 large eggs
1/4 C water
1 tsp freshly grated nutmeg
2 Tbl dark rum
1 1/4 C cake flour, sifted 5 times
2 Tbl heavy cream
Apricot glaze
1 C apricot jelly
1/2 C water
Ganache Glaze:
8 oz bittersweet chocolate
4 Tbl apricot jelly (NOT JAM)
1/2 C heavy cream
1/4 C milk
2 Tbl light corn syrup
Preheat oven 425. Put rack in upper part of oven.
Spray bottom only of 10" pan or two 9" pans. Line with parchment and spray. If you have larger pans, put the ones with the batter inside those to reduce browning.
1. Melt butter for 7 minutes. Let cool slightly.
2. Set up double boiler. When water is at a simmer, place bowl with eggs, sugar, water, nutmeg and rum and whisk. Insert a thermometer and whisk continuously until temperature reaches 110, 2-3 minutes.
3. Transfer to mixer with whisk attachment or hand mixer. Beat high speed 5-7 minutes or 3 times volume (pale yellow and thick). Turn mixer to medium and beat 2 minutes more. Add heavy cream and all of brown butter. Pour batter in large wide bowl.
4. Fold in flour with large whisk, do not deflate.
5. Pour 1 1/2 C batter into pan. Bake 7 minutes or until top is golden. Add another 1 to 1/2 C batter and bake for 5 minutes. Continue until all batter is done.
6. When completely baked, remove immediately and turn over a rack covered with foil. Flip over and if you made two layers, stack one on the other.
Apricot Glaze: Warm both ingredients together in pan. Brush over top and sides of cake.
Cool one hour.
Chocolate Glaze:
1. Cut chocolate into 1/4" pieces. Put in heat-proof bowl.
2. In saucepan, warm jelly until melted. Add remaining ingredients and bring to boil.
3. Pour over chocolate, let sit one minutes. Stir slowly until chocolate melted, 2 minutes.
Glaze glazes best at 90 degrees.
Put cake over rack that is inside a cookie tray to catch drippings. Pour warm glaze over cake in the center. Icing will flow from middle down sides. If any spots are missed, tip tray slightly.
I've grabbed a photo off the web...my scanner is at work. The cake in this photo appears to have used a bread pan for the baking. Same idea.
http://www.marions-kochbuch.de/rezept/2366.jpg
This is from "The Secrets of Baking" Simple techniques for sophisticated desserts" by Sherry Yard, executive pastry chef at Spago and formerly at Campton Place Hotel in SF.
This recipe is based on the genoise batter. I don't want to copy her instructions word for word, so reference any genoise recipe to further review the basic concept.
Cake ingredients:
7 oz (1 3/4 sticks) unsalted butter
1 1/2 C sugar
9 large eggs
1/4 C water
1 tsp freshly grated nutmeg
2 Tbl dark rum
1 1/4 C cake flour, sifted 5 times
2 Tbl heavy cream
Apricot glaze
1 C apricot jelly
1/2 C water
Ganache Glaze:
8 oz bittersweet chocolate
4 Tbl apricot jelly (NOT JAM)
1/2 C heavy cream
1/4 C milk
2 Tbl light corn syrup
Preheat oven 425. Put rack in upper part of oven.
Spray bottom only of 10" pan or two 9" pans. Line with parchment and spray. If you have larger pans, put the ones with the batter inside those to reduce browning.
1. Melt butter for 7 minutes. Let cool slightly.
2. Set up double boiler. When water is at a simmer, place bowl with eggs, sugar, water, nutmeg and rum and whisk. Insert a thermometer and whisk continuously until temperature reaches 110, 2-3 minutes.
3. Transfer to mixer with whisk attachment or hand mixer. Beat high speed 5-7 minutes or 3 times volume (pale yellow and thick). Turn mixer to medium and beat 2 minutes more. Add heavy cream and all of brown butter. Pour batter in large wide bowl.
4. Fold in flour with large whisk, do not deflate.
5. Pour 1 1/2 C batter into pan. Bake 7 minutes or until top is golden. Add another 1 to 1/2 C batter and bake for 5 minutes. Continue until all batter is done.
6. When completely baked, remove immediately and turn over a rack covered with foil. Flip over and if you made two layers, stack one on the other.
Apricot Glaze: Warm both ingredients together in pan. Brush over top and sides of cake.
Cool one hour.
Chocolate Glaze:
1. Cut chocolate into 1/4" pieces. Put in heat-proof bowl.
2. In saucepan, warm jelly until melted. Add remaining ingredients and bring to boil.
3. Pour over chocolate, let sit one minutes. Stir slowly until chocolate melted, 2 minutes.
Glaze glazes best at 90 degrees.
Put cake over rack that is inside a cookie tray to catch drippings. Pour warm glaze over cake in the center. Icing will flow from middle down sides. If any spots are missed, tip tray slightly.
I've grabbed a photo off the web...my scanner is at work. The cake in this photo appears to have used a bread pan for the baking. Same idea.
http://www.marions-kochbuch.de/rezept/2366.jpg
jennifer_in_ma
Well-known member
Thanks, Marilyn. Maybe I will try this. smileys/smile.gif
Jennifer, I'm retracting this recommendation for baumkuchen.
I've really been enjoying this cookbook, but am only at the reading stage and haven't baked anything from it yet. I just read a review at Amazon where one user had trouble with the baumkuchen recipe. She contacted the publisher regarding her problems, but not had any luck yet.
So PLEASE don't waste your time with this suggestion.
I've really been enjoying this cookbook, but am only at the reading stage and haven't baked anything from it yet. I just read a review at Amazon where one user had trouble with the baumkuchen recipe. She contacted the publisher regarding her problems, but not had any luck yet.
So PLEASE don't waste your time with this suggestion.
CathyZ's German apple cake in T&T. I often just mix the apples with the batter and bake. yummy too
http://www.finerkitchens.com/swap/forum6/17_GERMAN_APPLE_CAKE
http://www.finerkitchens.com/swap/forum6/17_GERMAN_APPLE_CAKE