Culinaria : tea time

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Dienstag, 22. April 2014

Rabbit in Strawberry Field Cake

Chocolate Cake with Chocolate Cream Cheese Frosting coverd wit Strawberry an topped with a Chocolate Rabbit.

FOR THE CAKE
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey’s Cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

FOR THE FROSTING

3 (16 ounce) package cream cheese at room temperature

2 cups sifted powdered sugar
1/3 cup cocoa powder

FOR THE TOPPING

Strawberrys

melted Chocolate

Almonds flake

Occasionally: Chocolate Rabbit

FOR THE CAKE
Preheat oven to 350 degrees. Grease and flour two 8-inch or 9-inch round baking pans.

In the bowl of a stand mixer stir together sugar, flour, cocoa powder, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla and beat on medium speed for about two minutes. Pour in boiling water and continue to mix until incorporated, batter will be thin. Evenly distribute batter between the two prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Start checking the cakes around 25 minutes as oven temperatures may vary (and no one likes an overdone cake)!

Cool in pans for about 10 minutes then run a knife around the edges and gently remove from pans and place on wire racks to cool completely.

FOR THE FROSTING
In the bowl of a stand mixer, beat all ingredients on medium high speed until light and fluffy.

To frost cake put the frosting on the top and place the cake in the fridge.

After one hour you can start to decorate the cake with the Strawberry, to fix the strawberry you can use melted chocolate. Some almonds flake over the cake and finish with the chocolate Rabbit.

Montag, 20. Januar 2014

Tea Time Scones with Clotted Cream and Rrapsberry Jelly

I love the british Tea Time tradition. I was lucky to visited a traditionel posh Tea Time session in England....sandwisches with salmon, eggs, cucumber, and cakes.... a lovely experience. But I prefer a relaxed Cream Tea just with scones and Tea.

The recipes is from Ed Baines book BritCuisine p. 176. It was my first try to make Scones!The recipes was easy and the scones perefect!

225ml milk

500g self-raising flour, plus extra for dusting

30g baking powder

85g butter, cut into small cubes, plus extra for greasing

85g caster sugar

50g raspberries

225ml Milk

500g self-raising Flour

30g baking Powder

85g Butter

85g Caste Sugar

50g Raisins

1. Remove all racks from the oven except for the central rack and preheat to 200C/180Cfan/gas mark 8. Grease and flour a baking sheet.

2.Sift the flour and baking powder into a large bowl, add the sugar, then rub in the butter until it resembles fine breadcrumbs. Slowly add the milk and until it forms soft dough (you may not need all the milk). Bring the dough together and turn out onto a floured work surface.

3.Knead lightly and roll the dough out to about 1cm thick then dot the raisins over half the dough. Gently fold the other half of the dough over the raisins. Cut out into scone shapes using a round cutter and place onto the baking sheet. Whisk the egg and brush over the top of the scones, bake for 15 - 20mins until golden brown.

4.Serve with clotted cream and rapsberry jelly.

Preheat the oven to 200°C/400°F/Gas Mark 6. Put the dried apricots in the milk and allow to soak. Sift the flour and baking powder into a large bowl. Add the sugar and butter and mix with your hands.

Slowly add the apricots and milk to the mixture until it comes together to form a dough. Gently knead the dough until smooth, making sure not to overwork it.

On a floured surface, roll out the dough to 4cm thick. Scatter the raspberries over half the dough, fold over the other half and then carefully roll it out again so the fruit is in the middle. Lightly flour a round cutter and stamp out the circles. Glaze with the beaten egg

Grease a baking tray and dust with flour. Put the dough circles on the baking tray and bake in the middle of the oven for 20 minutes until golden brown.

225ml milk

500g self-raising flour, plus extra for dusting

30g baking powder

85g butter, cut into small cubes, plus extra for greasing

85g caster sugar

50g raspberries

225ml milk

500g self-raising flour, plus extra for dusting

30g baking powder

85g butter, cut into small cubes, plus extra for greasing

85g caster sugar

50g raspberries

Mittwoch, 11. September 2013

@/ Kanebulle/ Cinnamon Roll/ Zimtschnecken/ Franzbrötchen ........or little sweet dreams !

Cinnamons Rolls are perfect for some cozy tea or coffebreaks with friends when the wheater outside start to be colder and rainy in autum or really cold with snow in winter. Cinnamon warms you up from inside. I love Cinnamon!

Here my 2 favourites recipes.
Both really easy and quick!....perfect if you have suprise visitors.

Cinnamon Rolls with Cream Cheese Topping

1 package ready pastry dough

FILLING

3 Tablespoons unsalted butter, softened to room temperature
1 and 1/2 Tablespoons ground cinnamon
1/4 cup granulated sugar

FROSTING

1 cup icing sugar
1 teaspoon vanilla extract
200 g Cream cheese

Melt the butter in a pot and Mix brown sugar and cinnamon in medium bowl.

Spread butter over dough. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 6 equal slices. Put the Slices now in a backing pan.

Position rack in center of oven and preheat to 150°. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes.

Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.

another variant:

Cinnamon Roll with Cranberrys and white Chocolate Frosting

same Recipes just add Cranberrys and as frosting just molten white Chocolate. Yummy!