Pastry Sweet

22 May 2023

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Made by Alessandro Cipriano

Preface:

Enjoy the rich and flavourful “Florentine Spring Cake”, an old recipe from my grandma. This moist and delicious cake is infused with the warmth of vanilla and the irresistible combination of crunchy hazelnuts, sweet chocolate chips, sultanas, and dried cranberries. Each bite is a symphony of textures and flavours. Imagine taking a bite of a perfectly baked piece of cake. Your teeth penetrate the delicate crust, and an incredible taste of chocolate immediately unfolds on your tongue. It’s as if a tidal wave of delicious flavours conquers your palate. The rich, melting chocolate flavour slowly unfolds, leaving you with a feeling of bliss.

prep time: 30 MINUTES

cook time: 50-60 MINUTES

total time: 1 HOURS 20 MINUTES

cake tin (loaf tin): 30 cm

Ingredients

For the dough

200 g butter (soft)
200 g sugar
4 eggs
200 g flour
2 tsp baking powder
1.5 dl milk
100 g grated hazelnuts
100 g chocolate chips or chopped chocolate
100 g sultanas
1/2 grated lemon peel
100 g dried cranberries
1 tsp vanilla extract
2 tbsp rum (optional)

Glaze

100 g dark chocolate (e.g. crémant), in pieces
50 g butter, in pieces

Garnish

2 tbsp chopped pistachio nuts
1 hand sliced almonds roasted
Icing sugar

How to do it!

Preheat the oven to 180 degrees Celsius (top and bottom heat). Grease a loaf tin (approx. 30 cm) well and dust it with a little flour, or line the cake tin with baking paper.

In a large bowl, cream the soft butter and sugar. Add the eggs and beat them in well. I use the Kitchen Aid.

In a separate bowl, mix together the flour and baking powder. Add the hazelnuts, chocolate chips, sultanas and dried cranberries and mix well.

Gradually add the flour mixture to the butter and sugar mixture and gently stir until an even batter is formed. Gradually add the milk. Add the vanilla extract and and rum stir it in.

Pour the batter into the prepared loaf tin and smooth it out. Bake the cake for about 50-60 minutes or until golden brown, as a test take a wooden skewer inserted into the centre, if it comes out clean the cake is ready.

Once the cake has finished baking, leave it to cool in the tin. Then turn it out onto a cooling rack and let it cool completely.

Prepare chocolate icing

Melt the chocolate and butter in a thin-walled bowl in a water bath that is not too hot, stirring.

When the cake has cooled, you can spread the chocolate icing over the cake. The butter melted with the chocolate will make the icing nice and firm.

Then spread the chopped almonds and chopped pistachios on top. Sprinkle with icing sugar before serving.

Enjoy the Florentine Spring Cake as a delicious dessert or with your coffee! Enjoy your meal!

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Yeast Ring Cake with powdered sugar, flowers at the background

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Yeast Ring Cake, Gugelhupf with Candied Cherries

dacipriano

25 April 2020

Cake, Features, Holiday Season, Pastry Sweet, Recipes, Thanksgiving, Yeast Pastry1 comment

Thanksgiving Russian Loaf

dacipriano

21 November 2020

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Made by Alessandro Cipriano

Preface: Like every year, I am looking forward to Thanksgiving. I love this tradition, you can let off steam in the kitchen and try out new recipes. So I have slightly edited and changed this Russian Loaf recipe.

prep time: 120 MINUTES

cook time: 40 MINUTES

total time: 2 HOURS 40 MINUTES

Ingredients

For the dough

300 g white flour sifted
½ tsp salt
40 g sugar
60 g butter, soft
½ cubes yeast, crumbled
1,5 dl milk, lukewarm

Filling

150 g ground hazelnuts
80 g sugar
1 tsp cinnamon
40 g sultanas
1 small apple, grated with skin
0,5 dl cream
1/2 grated orange peel
1/2 orange juice, fresh
1/2 lemon peel grated
1/2 lemon juice, fresh

Glaze

40 g icing sugar
10 g lemon juice

How to do it!

Mix flour, salt and sugar, now add butter in small pieces to the flour. Dissolve yeast with milk and pour into the flower mix. Mix everything well and join together to form a dough. Knead the dough until it is soft and elastic. Place the dough in a bowl, cover with a damp cloth and leave to rise at room temperature for about 1 hour to double its volume.

Filling

Mix all ingredients well and let it rest for about half an hour.

Shaping the Russian Loaf

Roll out the dough on a little flour to a rectangle. Spread the filling over it up to a 1 cm wide edge. Roll up the dough from the narrow side. Cut the roll in half lengthwise with a sharp knife, twist it spirally with the cut surface upwards. See picture.

Place the loaf in the baking tin lined with baking paper. Cover the loaf with foil and leave to rise at room temperature for 60 minutes.

In the meantime, preheat the oven to 190° C (convection oven).

Baking

Bake the Russian Loaf in the preheated oven for 40 minutes.

Glaze

Add the lemon juice to the icing sugar and mix everything so that no lumps are visible. Then lightly brush the still hot loaf with the icing. Let it cool down.

Ready to serve, enjoy your teatime!

You know this one?

Cake, Pastry Sweet, Recipes, Yeast Pastry0 comments

Yeast Ring Cake, Gugelhupf with Candied Cherries

dacipriano

25 April 2020

Apricots, Cake, Pastry Sweet, Recipes, Video0 comments

Grandma’s Apricot Hazelnut Cake

dacipriano

22 June 2020

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Made by Alessandro Cipriano

Ingredients

For the dough

500 g flour, sifted
200 g butter soft
300 g of sugar
100 g eggs (2 pcs.)
1/2 sachet baking powder

Layer

1 kg fresh pitted apricots
some butter for the cake pan
3 tbsp of ground hazelnuts
1 handful of chopped and roasted pistachios

Filling

1dl milk
1 dl cream
1 egg
150 g curd cheese
50 g of sugar
1 Lemon zest

Glaze

400 g apricot jam
2 tbsp water

How to do it!

Put the eggs and sugar in a bowl and beat until foamy.
Add the soft butter and keep stirring.
Now add the sifted flour with baking powder.

Stir everything to a compact dough. Do not knead. Depending on the use, shape the dough as a ball or a rectangle. Wrap with Cellophan and put in the fridge for 1 hour.

Preheat the oven to 200 ° C

Brush a rectangular cake pan with butter.
Roll out the dough on a little flour and place it in the cake pan.

Spread the ground hazelnuts and pistachios on the dough base. Now spread the pitted apricots halves on the cake base.

Mix the milk, cream, egg, and sugar with the lemon zest and stir in the curd cheese. Pour the mixture over the fruits.

Bake the cake, mid-height, at 200 °C top and bottom heat for approx. 35-45 minutes.

Let the cake cool down on a wire rack.

Apricot Glaze

Bring the apricot jam with the water to a boil in a small saucepan over medium heat, stirring frequently. The liquid should stick to the spoon. Now strain it through a wire sieve into a small bowl, press well with a spatula. Apply the glaze hot to the cooled cake with a pastry brush.

Preparing the Apricot Glaze for the Cake

Ready to serve, enjoy your teatime!

Cake, Pastry Sweet, Recipes0 comments

Philadelphia Pear Tart

dacipriano

25 May 2020

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Made by Alessandro Cipriano

Ingredients

For the dough

500 g flour, sifted
200 g butter soft
300 g of sugar
100 g eggs (2 pcs.)
1/2 sachet baking powder

4 large pears
some butter for the cake tin
3 tbsp of ground hazelnuts or almonds

Filling

1dl milk
1 dl cream
1 egg
150 g Philadelphia Creme Cheese Nature
50 g of sugar
1 Lemon zest

How to do it!

Put the eggs and sugar in a bowl and beat until foamy.
Add the soft butter and keep stirring.
Add the sifted flour with baking powder.

Stir everything to a compact dough. Do not knead. Depending on the use, shape the dough as a ball or a rectangle. Wrap with Cellophan and put in the fridge for 1 hour.

Preheat oven to 200 ° C

Brush a round cake tin with butter.
Roll out the dough on a little flour (approx. 33 cm Ø), place in the prepared tin. Prick the dough base with a fork and cut off the edge nicely.

Spread the ground hazelnuts or almonds on the dough base. Cut the peeled and pitted pears into medium-sized, long pieces and spread them on the cake base.

Mix the milk, cream, egg, and sugar with the lemon zest and stir in the Philadelphia Creme Cheese. Pour the mixture over the fruit.

Bake the tart, mid-height, at 200 °C top and bottom heat for approx. 35-45 minutes.

Let the cake cool down on a wire rack. Dust the cake with powdered sugar before serving.

Ready to serve, enjoy your teatime!

Apricots, Cake, Crumble Cakes, Pastry Sweet, Recipes, Video1 comment

Apricot Crumble Cake

dacipriano

13 May 2020

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Made by Alessandro Cipriano

Ingredients

For the apricot cake batter (dough):

500 g apricots (depending on the size of the cake tin)
500 g flour (sifted)
150 ml milk
200 g butter soft
150 g of sugar
3 eggs
1 lemon unsprayed, zest
Juice of 1/2 lemon
1 sachet of baking powder
1 sachet of vanilla sugar
1 pinch of salt
Butter (for the cake tin)

For the crumble

100 g butter soft
120 g of sugar
150 g flour
1 pinch of cinnamon

How to do it!

For the dough, take butter out of the fridge early and let it reach room temperature. Then stir until creamy with the eggs and sugar.

Mix flour with baking powder and gradually stir in with milk. Flavor with a pinch of salt, lemon zest and vanilla sugar.

Spread a suitable cake pan with butter and pour in the dough.

Halve the apricots and remove the pits. Then arrange the apricot halves (cut side up) on top of the cake batter. Press the apricot halves slightly.

For the crumble, mix the soft butter with sugar, flour and cinnamon. It is best to rub small crumbs between your hands and fingers.

Spread the sprinkles over the apricot cake.

Bake in the pre-heated oven, mid-height, at 180 ° C top and bottom heat for approx. 35-45 minutes. The sprinkles should be nicely browned. Let the cake cool down on a wire rack. Dust the cake with powdered sugar before serving.

Ready to serve, enjoy your teatime!

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Yeast Ring Cake, Gugelhupf with Candied Cherries

dacipriano

25 April 2020

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Made by Alessandro Cipriano

Ingredients

For the dough

5 dl whole milk
40 g of yeast
30 g of sugar
125 g butter
75 g egg yolk
1 g lemon zest
500 g white flour sifted
7 g salt
200 g candied cherries, fruits or sultanas (put in rum the day before)
25 g rum brown
50 g powdered sugar for dusting

Ingredients for a yeast ring cake with candied cherries

Yeast dough with candied and marinated cherries

How to do it!

Preparation of the cake pan

20 g butter
20 g white flour

Grease the cake pan with butter and dust with flour so that the cake comes out easily after baking.

Dissolve yeast and sugar in the milk, please do not let it get too hot.

Knead the milk mixture, melted butter, salt, egg yolk and lemon zest and the white flour into a smooth dough.

Now mix in the marinated and floured fruits from the day before. The light flour coating helps the fruit to ‘stick’ to the cake mixture better, stopping them from sinking.

Shape the dough into a ring and fill into the cake pan.

Now Let the dough rise double in a warm place.

Brush or sprinkle with a little water. Bake in a preheated oven at 180-200 degrees for 30-40 minutes. Dough Testing: Use a “Stainless Test Needle”. No more dough should stick to the needle.

Allow the Gugelhupf (cake) to cool down in the pan for a few minutes after baking. Then overturn the cake. Only dust with icing sugar when the cake has cooled.

Ready to serve, enjoy your teatime!

Cake, Guest Recipes, Pastry Sweet, Recipes0 comments

Rhubarb Tart

dacipriano

22 April 2020

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Guest Recipes
Made by Hp. Portmann

Ingredients

1 square or round puff pastry, as desired
5 tbsp grated hazelnuts
1 lemon zest
50 g liquid butter
500 g red-skinned rhubarb
1 tbsp of sugar
3 eggs
120 g of sugar
20 g of vanilla sugar
2.5 dl milk
1.5 dl full cream

How to do it!

Preheat the oven to 220 degrees.

Roll out the dough on a little flour (approx. 33 cm Ø), place in the prepared tray. Prick the dough base tightly with a fork.

Spread the nuts, lemon zest on the dough base. Pour the liquid butter as well. Peel the rhubarb and cut in to pieces, place them on the nuts, sprinkle with sugar.

Mix the milk, cream, egg, sugar and vanilla sugar and pour over the rhubarb.

Bake: approx. 50 minutes on the bottom groove of the oven. This cake has a longer baking time because it has a slightly thicker consistency.

Let the cake cool after baking. Sprinkle with powdered sugar.

Ready to serve, enjoy!

Cake, Pastry Sweet, Recipes1 comment

Alessi’s New York Cheese Cake

dacipriano

15 April 2020

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Made by Alessandro Cipriano

Ingredients

Crust

150 g graham cracker, digestive biscuits, or vanilla wafer crumbs (crush it in a food processor)
2 tablespoons sugar
65 g unsalted butter, melted

Filling

900 g full-fat cream cheese, at room temperature
225 g sugar
2 tablespoons cornstarch
4 large eggs plus 1 egg yolk , at room temperature
120 ml heavy cream
1 and 1/2 teaspoons vanilla extract
Grated lemon zest from 1 small lemon (1 teaspoon)

Topping

300 gr frozen raspberries
75 ml water
70 gr white sugar
3 leafs gelatine

Edging

Almonds, rosted and crushed
Pistachios, chopped
Lemon Zest, chopped

How to do it!

Preheat oven to 180C

In a food processor, mix together cookies, butter and a pinch of salt, and pulse until finely crumbly.

Spray with oil the bottom and sides of a 20cm springform pan. Fold in the crust mixture onto the bottom and sides, and press firmly. Then refrigerate until ready to use.

In a bowl, beat cream cheese, together with sugar until light and smooth. Beat in the eggs, one at the time, mixing until just combined. Then stir in the lemon zest and a pinch of salt.

Wrap aluminium foil tightly around bottom and sides of the pan. Pour the filling evenly over the bottom of the pan. Then transfer the pan into a large roasting dish.

Fill the roasting dish with boiling water, halfway through the springform pan.

Bake for about 1h15m -1h30m or until the cheesecake hardly moves.

Remove the springform pan from the water bath, remove foil and refrigerate the cheesecake for at least 5-7 hours or overnight.

In the meantime, prepare the raspberry topping (I use my nutri bullet), add the raspberry, sugar and water and blend it for a couple seconds.

Soak the gelatin leaves in water. Then melt the gelatin briefly in a pan. Then spread the mass over the cake. Chill for another 3-4 hours.

Garnish the edge of the cheesecake with the roasted almonds. The chopped pistachios and lemon zest on top. Ready to serve, enjoy!

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Preparing the Apricot Glaze for the Cake

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