Apple Marzipan Tarte with Almond Cream

Apple Marzipan Tarte with Almond Cream by bakerangel.com

Apple Marzipan Tarte – Gorgeous! Comes with a delicious almond cream + a big dollop of heavy cream – Sunday afternoon may come.

Ingredients for dough:
♥ 1/2 stick cold butter
♥ 1 and 1/2 tbsp. sugar
♥ 1 pinch of salt
♥ 1 egg yolk
♥ 1 and 1/2 cup flour
♥ 2-3 tbsp cold water

Ingredients for the almond cream:
♥ 1/2 stick butter, softened
♥ 4 tbsp sugar
♥ 1 egg and 1 egg white
♥ 1/2 tsp. vanilla
♥ 1/4 cup flour
♥ 1/3 cup ground almonds
♥ 2.4 oz marzipan
♥ 3 apples
♥ 2 tbsp apricot jam
♥ lemon juice
♥ cinnamon

Apple Marzipan Tarte with Almond Cream by bakerangel.com

Preheat oven to 335 F

  • To make the dough mix all ingredients into a crumbly dough, knead it, shape into a dough ball and let it chill in the fridge for 30 minutes
  • Turn dough out on a lightly floured surface (which is not as easy with that kind of dough), put it in a 9nch Tarte pan and let it chill, during that time you prepare the almond cream
  • For the almond cream mix butter and sugar until fluffy and stir in the egg and egg white
  • Add vanilla, flour and ground almonds
  • Mix well and put in the fridge
  • Peel apples, quarter them, remove seeds and cut into thin slices, sprinkle some lemon juice on the apple slices to protect them to get brown spots
  • Take out the tart and almond cream from the fridge and spread the almond cream on top and smooth it out
  • Rasp some marzipan on top or cut into small pieces and spread on the almond cream
  • Place the apples on top and try to shape like a rose and bake for about 30 minutes
  • Heat apricot jam a bit, that way it will be a little bit more liquid and easier to process and apply the jam to the still warm tarte
  • Let it cool completely and sprinkle some cinnamon on top

Apple Marzipan Tarte with Almond Cream by bakerangel.com Apple Marzipan Tarte with Almond Cream by bakerangel.com DSC_1816 DSC_1817 DSC_1825

Sweet Chestnut Cake

Sweet Chestnut Cake by bakerangel.com

Sweet Chestnut Cake – the classic autumn cake. Sweet Chestnuts are something for the connoisseur and not to everyone’s taste. Just give it a try – when it’s love, then it’s forever :-)

Ingredients:
♥ 14 oz chestnut puree, frozen and thawed
♥ 1 1/4 cups powdered sugar
♥ 1 tsp. vanilla
♥ 4 eggs
♥ 7 oz ground hazelnuts
♥ 1 tsp. baking powder

Sweet Chestnut Cake by bakerangel.com

Preheat oven to 338 F

  • Let chestnut puree thaw completely, of course you can also use puree from the refrigerated section, it works also fine
  • Mix chestnut puree with the powdered sugar and vanilla until creamy
  • Separate the eggs and stir in the egg yolks
  • Combine baking soda with ground hazelnuts and stir into the the mass
  • Beat the egg whites with a pinch of salt and fold loose
  • Fill the batter in a lightly greased pan and bake for 45 – 55 minutes, toothpick test
  • Let cake cool down completely, put some powdered sugar on top and service with whipped heavy cream

Sweet Chestnut Cake by bakerangel.comSweet Chestnut Cake by bakerangel.comSweet Chestnut Cake by bakerangel.com

Chocolate Nutella Birthday Cake

Chocolate Nutella Birthday Cake by bakerangel.com Chocolate Nutella Birthday Cake by bakerangel.com

First Blog Birthday of bakerangel! That’s a reason to celebrate – with a visual and delicious Highlight: Chocolate Nutella Birthday Cake wrapped in millions of sprinkles!

Happy Birthday ♥♥♥

Ingredients for chocolate cake – Magnolia Bakery Inspired:
♥ 2 sticks soft butter
♥ 2/3 cup sugar
♥ 1 1/3 cups brown sugar
♥ 1 tsp. bourbon vanilla
♥ 3 eggs
♥ 2 1/2 cups flour
♥ 1 tsp. baking powder
♥ 1 tsp. baking soda
♥ 1/2 tsp. salt
♥ 1 cup baking cocoa
♥ 1 1/2 cups buttermilk
♥ 3.5 oz dark chocolate chips
♥ lots of sprinkles

Ingredients for Nutella Frosting:
♥ 1 stick soft butter
♥ 2 cups powdered sugar
♥ 1 1/2 tbsp. sour cream
♥ 3.5 oz Nutella
♥ 3.5 oz dark chocolate, melted

Ingredients for buttercream:
♥ 2 stick soft butter
♥ 1 1/3 cups powdered sugar

Chocolate Nutella Birthday Cake by bakerangel.comChocolate Nutella Birthday Cake by bakerangel.com

Preheat oven to 350 F

  • Cream butter with sugar and brown sugar until smooth, add vanilla
  • Stir in one egg at a time
  • Combine flour with baking powder, baking soda and salt and stir in alternately with the buttermilk into the mixture
  • I divided the mass into three portions, one part is felt without any cocoa, the other two were added with cocoa, I tried to make one part darker than the other by using slightly more cocoa. But you can also make three identical cakes – tastes equally good:-)
  • Stir in chocolate chips into the two chocolate dough
  • Grease three pans ∅ 8 inch and fill each with one of the three dough portions, bake for 20-25 minutes, toothpick test
  • Let the cakes cool down completely on a wire rack!
  • To make the Nutella frosting melt the dark chocolate
  • Heat the Nutella a bit, that way it will be a little bit more liquid and easier to process
  • With an electric mixer cream the butter well with the powdered sugar, stir in sour cream, melted chocolate and Nutella, set for about 30 minutes in the refrigerator
  • To make the buttercream beat the butter with the powdered sugar until smooth and let it chill for about 20 minutes in the refrigerator
  • Place the first cake layer on a round cardboard cake board (the cake board should be sized to the same dimensions as the cake)
  • Spread Nutella Frosting on top and smooth it out, don’t spread the filing to the edge so that the second cake layer does not push out the Frosting
  • Place the second layer gently on top and spread again Nutella Frosting on top and then add the third cake layer on top
  • On a silicone mat spread the sprinkles, create a lane as long as the cake needs to roll over once (see pictures below)
  • Spread the buttercream around the cake, leave out the top of the cake
  • Place one hand under the cake board and on hand on top of the cake, turn the cake horizontal an roll over the sprinkle lane. The majority of the cake side should now be covered with sprinkles, small repair work can be done later by hand
  • Carefully coat the cover with butter cream and scatter the sprinkles by hand, press them down gently with a palette

Chocolate Nutella Birthday Cake by bakerangel.com

DSC_1388 DSC_1390 DSC_1397DSC_1400 DSC_1408

Ricotta Poppy Seed Cake

Ricotta Poppy Seed Cake by bakerangel.com

A very special recipe for all the poppy seed cake lovers … ricotta poppy seed cake! Three layers of happiness: crunchy pound cake with a delicious poppy seed layer and moist ricotta filling.

Ingredients for the dough:
♥ 1 stick butter
♥ 1/2 cup sugar
♥ 2 tsp. vanilla
♥ 2 eggs
♥ 1/2 tsp. baking powder
♥ 1 and 1/4 cups flour

Ingredients for the ricotta filling:
♥ 17.6 oz ricotta
♥ 2 eggs
♥ 1/2 cup sugar
♥ 1 tsp. lemon zest
♥ 1/3 cup flour
♥ 1/2 tsp. baking powder

Ingredients for the poppy seed filling:
♥ 2 eggs
♥ 1 stick butter
♥ 2/3 cup sugar
♥ 2 tsp. vanilla
♥ 5.6 oz poppy seeds
♥ 3/8 cup flour

Ricotta Poppy Seed Cake by bakerangel.com

Preheat oven to 340 F

  • To make the dough mix butter with sugar and vanilla until creamy and stir in the eggs one at a time
  • Combine flour and baking powder and add it spoon by spoon to the mixture. Set aside
  • For the ricotta filling let the ricotta drain first
  • Beat eggs and sugar until creamy, add lemon zest and ricotta
  • Combine flour and baking powder, stir into the mixture and place the ricotta mixture aside
  • For the the poppy seed filling mix eggs, butter, sugar and vanilla until creamy
  • Combine flour and poppy seeds and add it spoon by spoon 
  • Line a pan with parchment paper (I used a baking frame 12 X 10 inch)
  • First fill in the dough and smooth down
  • Spread the poppy seed filling on top of the dough and smooth down, then spread the ricotta filling on top also smooth down
  • Bake until golden brown about 40-45 minutes and let it cool completely
  • Put some powdered sugar on top and serve with whipped cream

Ricotta Poppy Seed Cake by bakerangel.com Ricotta Poppy Seed Cake by bakerangel.com

Lemon Cake Roll

Lemon Cake Roll by bakerangel.com

Lemon Cake Roll – Yes, I know it’s been around already since grandmother’s time :-) … but who can beat good taste + childhood memories? It’s just so delicoius. Fluffy sponge cake and a lemon cream that you have almost eaten up while preparing before you can even put it on the sponge cake. We loving it … the grandmother and the lemon cake roll ♥

Ingredients for the sponge cake:
♥ 4 eggs
♥ 2/3 cup sugar
♥ 1/2 tsp. baking powder
♥ 2/3 cup flour

Ingredients for the filling:
♥ 1 cup heavy cream
♥ 1 packet whipping cream stiffener
♥  6.3 oz lemon yogurt
♥ 1 tsp. organic lemon zest
♥ juice of half a organic lemon

Lemon Cake Roll by bakerangel.com

Preheat oven to 355 F

  • Mix eggs with sugar for at least (!)10 minutes, until the volume has tripled
  • Sift and fold in the flour and baking powder
  • Fill the batter into a baking sheet, lined with baking paper and bake for 10-12 minutes
  • Sprinkle a kitchen towel well with sugar and overthrow the sponge cake on it
  • Use a brush to apply a bit of cold water on the baking paper to easily pull off the baking paper from the sponge cake
  • If the baking paper is pulled off, roll up the sponge cake along within the kitchen towel and let cool until lukewarm (takes about 5 – 10 minutes)
  • Combine lemon yogurt with lemon juice and lemon zest,  whip the heavy cream with whipping cream stiffener until stiff and fold in the lemon yogurt mixture
  • Roll the sponge cake roll gently apart and spread the filling on top and smooth it out, don’t spread the filing to the edge, leave about abut 0.4 – 0.8 inch free
  • Roll the sponge cake roll back and let it chill in the refrigerator for about 3-4 hours
  • Put some powdered sugar on top and you’re done with the most fluffy lemon cake roll … ♥

Lemon Cake Roll by bakerangel.com Lemon Cake Roll by bakerangel.com

DSC_1601 DSC_1614 DSC_1617 DSC_1618

1 2 3 8