Alright. Today’s cake is a real beauty. Really, if you are just brave enough to try. It is a cake with yeast, so some of you might get a shock when they only hear the word. But don’t worry, you will succeed if you follow the instructions.
Are you craving a fruity, fresh, not to sweet, delicious, soft cake? Try out this one.
For the filling, you can use any fruit of the season. I worked with strawberries and cherries, but I’m sure that it tastes good with blueberries, peaches etc.
Make sure you have enough time to make this, no stress. If you have 2 or 3 hours time and something to do while you are waiting for the yeast to work…
Here is the list of ingredients:
Fruit Pudding Cake
Dough:
250 ml (1 cup) milk
75 g (1/3 cup) butter
500 g (4 1/8 cups) flour
1 pkt active dry yeast
75 g (1/3 cup) sugar
1 pinch salt
1 egg
Filling:
400g (14 oz) strawberries
350 g (13 oz) cherries
75 g (1/3 cup) sugar
1 pkt baking stable pudding powder
Topping:
75 g (1/3 g) butter
1 pkt baking stable pudding powder
250 ml (1 cup) milk
50 g (¼ cup) sugar
50 g (1,5 oz) planed almonds
recipe from: Dr. Oetker „Modern Cakes“
To prepare the dough, heat the milk in a medium-sized pan and stir in the butter until it is liquid. Place the flour and yeast into a bowl and combine. Add sugar, salt, eggs ant the milk with butter. Stir about 5 minutes with dough hooks, first using the lowest, then the highest speed of your mixer.
Let the dough sit at a warm place for about 45 minutes.
Knead the dough with your hands on a floured surface for 2 minutes. Cut the mass into two parts of the same size. Roll out one half to the size of 30 cm x 40 cm (12“ x 14“). Place in an oiled pan with the same size.
For the filling, mix the sugar and pudding powder in a small bowl. Wash and cut the fruit. Combine with sugar and powder. Place the mixture onto the dough layer in the pan.
Roll out the other half to the same size as the bottom layer and place it on top of the fruits. Let sit at a warm place for another 45 to 60 minutes.
Last step before baking!
Preheat oven to 180°C (350°F)
Dent about 15 molds into the top layer with the handle of a spoon. Prepare the pudding powder with the milk as written on the package. Fill the pudding into the molds with a piping bag. Spread sugar and almonds all over the cake. Bake for about 30 minutes.
Entjoy this fruity dessert.
Today’s recipe is very special. First thing is, you can prepare it without baking. Second: it is super easy, when I prepared it for the first time I was 10 years old – and succeeded. And the third one – it is Bulgarian. Every woman in Bulgaria knows that cake, and each has her own version of it. The recipe I share with you here is the one I learned from my Mom. She found out that the combination of heavy cream with a little nutella is sooooooo delicious and a perfect topping.
For me, this cookie cake tastes like home, it reminds me of my childhood and it makes me happy. It is more than just cake. It is an explosion of memories.
What I really like about this recipe is, that it is made in no time and you can easily prepare it one or two days before bringing it to a party. According to my own and other’s experience I can say, that many people will love the cake, especially children like the chocolate flavour and the creaminess. Even very young kids can eat it, because the cookies become soft and do not need to be chewed a lot.
So, I can only recommend it to you. It is worth a try.
Bulgarian Shortbread Cake (no bake)
(makes about 10 pieces)
400 g (14 oz) shortbread
1 l (4 cups + 4 tbsp) milk
2 pck. Chocolate pudding powder
6 tbsp. sugar
500 ml (2 cups) heavy cream
3 tbsp nutella
sprinkles (optional)
Place one layer of cookies in a rectangular cake pan. (Everything about 25 cm x 25 cm/10“x10“ is okay.)
Prepare the pudding as written on the package with the milk and sugar. Pour a part of the hot pudding on the cookies, which is enough to cover them and smooth it down. Place another layer of cookies on top of the pudding. Put one more layer of pudding on top. Continue like this, until you have no more pudding, the last layer must not be cookies.
Let the cake cool completely. Prepare the topping in the meanwhile.
Beat the heavy cream with a mixer until it is stiff. Add the nutella and stir just to combine. When the cake is cooled, place the cream on top and smooth down. Spread some sprinkles onto the cream layer. Let the cake chill for at least one hour in the fridge.
Serve and enjoy :)
As I promised, I will give you some ideas for cupcake decorations. The cupcakes below I made following this recipe =>
http://tiny-kitchen-blog.com/?p=222
They are pretty easy to make, as you do not need to be able to use a decorating bag. Just wanted to give you some ideas.
These two you already know. I coloured the dough with blue food coloring and used cake crumbs as an additional decoration.
Those cuites I made for Easter. Just coloured the frosting and put some sweets on top. Done!
And here is the mini mini version of that cupcakes. Made it using aluminium molds for pralinés.
And the last ones for today are devils and angels. I made them because I was very frustrated, because something had not worked as I imagined it. So I called them ‘frupcakes’ :P.
I hope I could inspire you in some way.
