lb. yeast dough
3 oz. (1'2 cup) semolina
1/2 pint (1 1/2 cups) water
oz. (1/2 cup) poppy seeds
6 oz. (1 cup) raisins
3 1/2 oz. (1/2 cup) sugar
out the dough and line a baking sheet. Leave to rise. Cook the semolina
with the water until thick and smooth. Beat in the poppy seeds,
raisins and sugar. Spread this mixture evenly on top of the pastry.
Bake in a hot oven until the pastry is a golden brown. The semolina
serves to keep the cake light and moist.
cube Fleischmann's cake yeast or
1/2 ounce Fleischmann's dry yeast
1 cup warm milk
1/2 cup sugar
3 1/3 cups flour
6 tblsp soft, unsalted butter
1 dash salt
11 tblsp soft, unsalted butter
1 -2 tsp ground cinnamon
1/2 cup + 2 tblsp sugar
the cake yeast into little pieces and stir into the milk. Add a
dash of sugar. Stir until the yeast is disolved. Set aside in a
warm place for 10 - 15 minutes. Sift the flour into a bowl, form
a crater into the middle of the flour. Pour the yeast mixture in
crater. Add egg,1/2 cup sugar, 6 tblsp butter and the dash of salt.
Knead until the dough is smooth and doesn't stick to the walls of
the bowl anymore. Grease the bowl with a bit of oil or butter. Set
the dough into the bowl, cover the bowl and place into a warm spot.
Let rise until double in volume. Grease the broiler pan of your
oven with butter. Roll the dough out to the size of the broiler
pan. Fit into the pan. Puncture the dough a few times using a fork.
In a mixer bowl beat the remaining butter until creamy and light.
Brush or spread onto the dough. Combine sugar and cinnamon. Sprinkle
over the dough. Bake in preheated oven at 400ºF for about 30
minutes or until golden-brown.
1 2/3 cups flour
1 1/4 stick soft butter (unsalted of course)
1/2 cup powdered sugar
5 ripe pears
4 tblsp honey
2/3 cup powdered sugar
3 tblsp starch
1 cup whipping cream
4 tblsp apricot jelly or jam
1 handfull very thinly sliced almonds (optional)
the ingredience for the crust with a dash salt to a smooth dough.
Wrap in foil and let rest in the fridge for 1 hour. Preheat oven
to 400ºF. Roll the dough to an eleven inch wide round out and
place into a 9 inch springform. Using a fork puncture the bottom
of the crust a few times. Bake for 10 - 15 minutes. Remove from
oven and reduce the heat in the oven to 350ºF. Peel the pears,
cut them in halves and core them. Slice the pear halves. In a skillet
heat the honey and add the pear slices into the honey to glace them.
Give the glaced slices into a colander to drain excess honey. Give
the pear slices into the cooled crust. In a bowl whisk together
sugar, starch, eggs and cream. Pour over the pear slices. Bake the
tart for 35 minutes at 350ºF. While the tart is baking roast
the almond slices in a dry skillet until they're golden-brown. 5
minutes before the tart is ready to leave the oven heat the jelly
in a small saucepan until it thining. Remove the tart from the oven
and brush with the warm jelly. Sprinkle with roasted almond slices.
1/8 tsp baking powder
150 gr all-purpose flour
100 gr butter
100 gr sugar
2 tsp vanilla extract
1 egg, lightly beaten
750 gr Quark
2 c heavy cream
125 gr flour
180 gr sugar
150 gr sour cream
150 ml milk
5 egg yolks
5 egg whites, stiffly beaten
together flour and baking powder onto clean surface. Make well
in center; with pastry blender cut in butter. Add sugar, vanilla
extract and the egg. Starting from center, quickly knead ingredients
into a smooth dough. Shape into ball, cover with plastic wrap
and place in refrigerator for about one hour. Roll out close to
3/4 of dough on bottom of springform and then secure outer ring.
From remaining dough carefully roll out finger-thick sausages
(about 3 of them) and lay around edge of ring, with your fingers
stretch dough up about 2 inches making sure the bottom edge is
sealed. Preheat oven to 350 Fahrenheit.
With electric mixer beat egg yolks and sugar until light and fluffy.
Add remaining ingredients exc. egg whites and mix well. Then fold
in stiffly beaten egg whites Pour filling into springform, level
with spatula. Bake in preheated oven one hour. Let cake rest 10
minutes in oven before removing. With a sharp knife carefully
go around edge of cake and loosen from outer ring. Let cool in
form for several hours. Transfer to serving platter..
You may have to put foil over cake for the last 15 minutes of
Note: Leftover cake freezes well.
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