Need help with recipe

O

oli

Well-known member
I've tried to contact the poster of this recipe but have not heard back from her. I hit a speed bump so maybe you guys could help me wade through to completion.

Smooth the pan I am assuming she wants the sides and bottom buttered.

Bread crumbs is not on her list of ingredients so I am not sure how much to use and does it include up the sides?

Don't know why grate the dough but will do if that's what you would do.

The blancmange we have discussed and I am going with the Jello slow cook vanilla pudding.

When does the brown sugar come into play?

Apricot peach shortcake 

Ingredients:

dough

200g of flour

150g of butter

75g of sugar

1 egg

1 egg yolk

1 teaspoon of baking powder

fruit:

1kg of apricot

4 peaches

2 packets of powdered vanilla blancmange

4 tablespoons of brown sugar

Put the flour, sugar, baking powder and butter onto a baking board. Chop it all up with a knife. When you have the consistency of crumble topping, add the egg and egg yolk and then knead the dough quickly. Divide the dough into two parts — 2/3 and 1/3. Cover the pieces of dough with plastic wrap and put them into the freezer.

Wash the apricots, remove the stones and cube them. Put them into a saucepan, add a bit of water and boil until they are soft. Stir the blancmange powder in 150ml of cold water and add it to the apricots. Boil for 2 minutes stirring constantly. Turn off the heat. Wash the peaches, remove the stones and cube them. Add them to the apricots and mix them in.

Heat the oven up to 180C.

Smooth a 23-cm cake tin with some butter and sprinkle with breadcrumbs. Grate the bigger part of the dough onto the cake tin, even it out and bake for 15-17 minutes. Take out the cake, but don't turn off the oven. Put the fruit mixture onto it and grate the rest of the dough onto the top. Bake for 50 minutes. Sprinkle with caster sugar before serving

 
Here's my take

I think she wants you to smear the cake pan with butter, then sprinkle with enough bread crumbs to coat the butter. If there are big uncoated spots, add a bit, if there are some left loose, tap them out.

Grating the dough might be a way to get it spread around with out activating the gluten.

As for the brown sugar, I think she changed it to caster sugar in the directions. Use whatever kind you'd prefer. I'd probably use some turbinado sugar.

Let us know how it turns out.

 
How much is the two packets of vanilla pudding according to the recipe?

I bought a 4.6 ounce box.

 
If you look at the picture, the bottom crust is quite open and airy. . .

By grating in the dough you would get a much more open and "light" crust. Baking it would set it up for putting the fruit on it.

So if you have a buttered pan, dusted with bread crumbs (instead of flouir), topped with the graded dough, I think you would have a nice variety of textures.

The pudding/blancmange packets are used to thicken the fruit mixture. I looked up tablespoon/gram equivalents. The packets I found were 75 grams. If you used 2 packets, well that would be a lot of cornstarch for thickening. I would try putting the sugar on the prepared fruit, then measuring the amount in cups, then adding 2 tblsp of cornstarch per cup; this should cook up quite thick.

If you attempt this recipe, let us know how it comes out, please.

 
Judy and Mistral, may I complement you on your excellent advice? Thumbs way up.

 
Compliment, not Complement LOL no kudos for my spelling today!

 
Some help.

This is a German recipe. I have this type of recipe in all of my German language cookbooks.

I have wrestled with the vanilla pudding/custard/blanc mange issue as well.

Depending on the recipe, I will sometimes use a cooked custard, but in this type, you're using the custard/pudding powder to thicken the fruit filling. So yes, cooked Jello vanilla pudding is a fine sub. As stated above, instant pudding is a no-no and would end up as a disaster.

Grating pastry: German baking tradition does not have pies with rolled out crusts as we do here and in the UK. They do have crusts which are usually either pressed into the pan, or in the case of your recipe, grated.

The grating is to quickly spread the dough without warming it and developing gluten that would toughen it. After grating, the dough is still chilled, and you can spread it around evenly for the bake.

How much pudding mix? A packet of pudding mix/blanc mange powder/custard powder in Europe is usually around 35 grams. A regular packet of Jello cooked pudding is 85 gr. So 2x35=70 or 15 grams less than your box of jello pudding. You could measure it, but with only 15 grams extra, that is not a significant amount. For me, it would be extra insurance that your filling will hold together and I would just use the entire box.

Let us know how it turns out! It looks delicious!

 
Came just fine even though I made a booboo. Definitely not what I am use to as short cake.

I have pictures, doesn't look to bad, DW liked it but not enough to make it a repeat.

 
Richard, do you have another German version of this shortcake, I'd like to compare.

 
Oli, they're all basically the same

the short pastry (Mürbteig in German) is pressed into the pan or grated and lightly pressed in. You can do it either way. You get a flakier and more tender crust when it is grated.

And the pudding powder is added to a cooked fruit filling. Apple is very popular.

Unfortunately, all my recipes are in German and I would have to type them out and translate and work is just nuts at the moment. I could point you to some versions on line, but again, they're in German.

Here are a couple:

https://www.chefkoch.de/rezepte/2070251334727995/Cremiger-Apfel-Pudding-Kuchen-mit-Zimt.html

http://www.vanillakitchen.de/2013/03/weltbeste-apfeltorte/

 
The only problem I have with frozen dough and a grater is grating a piece of the fingers.

 
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