Tag: Sugar Recipe

Legendary Dishes | Brunsli (almond and chocolate biscuits / brownies)

SWITZERLAND

A plate of Basler brauns a little darker at the edges than they should be – the consequence of over-baking!


The original brownie, these delicious gluten-free biscuits are associated with Basel confectionary, (known as Basler Brauns) and warm festive evenings at the turn of the year.

Traditionally they were always made with almonds, then hazelnuts began to appear frequently in some recipes.

Equal quantities of almonds and hazelnuts are found in the commercial concoctions, which come in different shapes.

Some versions exclude the egg whites and some use chocolate chips.

This version is based on an early 1900s recipe, with a moderate amount of chocolate.

  • 200 g almonds, ground
  • 200 g vanilla sugar
  • 125 g chocolate (85%), broken into pieces
  • 50 g hazelnuts, ground
  • 2 egg whites
  • 30 g cocoa powder
  • 4 tsp kirsch
  • Cinnamon, large pinch
  • Cloves, ground, large pinch
  • Salt, large pinch
  • Sugar, for rolling
  • Water, boiled, for bain marie

Mix thoroughly the almonds, hazelnuts, cocoa, vanilla sugar, cinnamon, cloves and salt in a large bowl.

Pour boiled water into a saucepan, put a large bowl on top without touching the water, place chocolate in bowl and leave to melt.

Add the almond mixture to the chocolate, stir thoroughly. When it is cold add the kirsch. Beat the egg whites and fold into the chocolate mixture.

Cover with clingfilm and leave in refrigerator for an hour.

Dust a clean surface with sugar, roll out the dough until 1 cm thick. Cut into desired shapes, place on trays lined with baking paper, and leave at room temperature overnight or for 6-8 hours during the day depending on the time of year – shorter in summer.

Pre-heat oven to 240°C, bake for no more than seven minutes. Leave to cool on paper for a few minutes, then transfer to rack.


Legendary Dishes | Tarta de Santiago (almond cake)

SPAIN

As you can see we had some difficulty removing the template. There was a small tear and this was enough to let sugar fall into the shape. Fortunately the flavour of the cake compensated for the appearance!


Traditionally made with a pastry casing, the modern version of this iconic confection omits the pastry to produce a soft almond-lemon cake.

Indigenous to Galicia torta de Santiago is known across the Iberian peninsula and beyond.

Associated with an old tradition, the modern version is enigmatic because of the decorative silhouette of the Cross of Santiago, a recent adornment.

Also modern is the association with the almonds of the Mediterranean, the varieties called comuna, largueta, marcona, mollar, largueta and planeta.

Almonds must account for a third of the almond-egg-sugar mixture.

  • 275 g almonds, ground
  • 250 g sugar
  • 4 eggs
  • 25 g icing sugar
  • 1 tbsp sweet wine / lemon liquor
  • 1 lemon, zest
  • 1 tsp cinnamon (optional)

Preheat the oven to 180ºC.

Combine the eggs with the sugar to form a homogeneous mixture, about 5 minutes on an electric mixer.

Stir in the liquor or wine, the zest and, if using, the cinnamon.

Fold the almonds into the egg-sugar mixture.

Pour the mixture into a tin lined with baking paper.

Bake for 60 minutes.

Leave to cool.

Arrange the Santiago Cross in the centre of the cake, dust with icing sugar.


Indigenous Ingredients

Almond
Lemon

Legendary Dishes | Sernik Tradycyjny (traditional cheese cake)

POLAND

The secret to a perfect cheese cake is twice ground cheese curds. In Poland food companies Mlekovita and Piatnica produce twaróg sernikowy mielony – ground cheesecake curd – for this practical purpose. Potato starch is another ingredient that will make a difference and there is a strong argument that yoghurt rather than cream will make the cheese cake lighter. The first time we made it we were unable to get the Mlekovita or Piatnica brands and instead used a fatty curd from Polmlek. Subsequently we used the Piatnica brand. Both Mlekovita and Piatnica suggest butter is not needed. However, despite the obvious reason, we want to keep with tradition.

Cake

  • 500 g ground cheese curd
  • 4 eggs, separated
  • 130 g butter, softened
  • 130 g icing sugar
  • 60 ml cream / yoghurt
  • 60 g vanilla sugar
  • 30 ml fruit juice / lemon juice
  • 30 g potato flour

Base

  • 100 g biscuits, coarse ground
  • 50 g butter, melted
  • 30 g brown sugar (optional)

Preheat oven to 180ºC.

Beat the soft butter, gradually beat with an egg yolk and a quarter of the icing sugar, repeat with remaining yolks and sugar.

Beat the juice into the mixture.

Beat the ground cheese into the mixture followed by the vanilla sugar, yoghurt and potato flour to obtain a homogeneous mass.

Whisk the egg whites until stiff, gently fold into the mixture.

Melt the butter for the base, add the ground biscuits and, for a little sweetness, brown sugar. Line a cake tin with baking paper, spoon the biscuit mixture on the base and gently smooth out to the edges with a back of a teaspoon.

Put the cheese mixture on top of the biscuit base, bake for 75 minutes.

Remove from oven, leave to cool in the tin.

Dust with icing sugar.


This is the recipe reproduced on the Piatnica tub.

One kilo of cheesecurd, 7 eggs, 240 g icing sugar, 15 g potato flour, 15 g semolina, vanilla sugar or rum flavouring. The method is the same as above, with one exception, the cheesecurd to gently added to the mixture after the beaten egg whites.

© www.piatnica.com.pl


[PLACE] FLORENCE | ITALY | Cantuccini (almond / chocolate / pistachio biscuits biscuits)

Touring travellers arriving in the grand ticket hall of the Santa Maria Novella railway station in Florence were always surprised by the quality of these Tuscan biscuits, especially those made with almonds. For your delectation we are offering a version that accomodates almonds or chocolates or pistachios or a combination. Now you have to see whether your version is as good as those produced by the region’s biscotti di Prato experts. Getting the balance between dry and wet ingredients is the secret, and that depends on the quality of the flour and your trust in the recipe.

  • 250 g + 30 g white wheat flour
  • 125 g sugar
  • 2 eggs
  • 50 g chocolate pieces / almonds / pistachios
  • 5 g baking powder
  • 1 orange, zest

Preheat oven to 190°C.

Whisk eggs with sugar, add orange zest, baking powder, flour and almonds or pistachios or chocolate in a bowl.

Tip the mixture onto a floured surface, dust with extra flour and roll into a sausage shape. Carefully ease the sausage onto a lined tray. Roll into a large evenly shaped sausage, the length of the baking tray, roughly 6 cm wide.

Place on greaseproof paper on a baking tray, flatten a little, bake for 30 minutes (35 minutes for chocolate), until pale golden.

Reduce temperature to 170°C.

Cut into 2 cm slices, place back on the tray. Turn slices after 15 minutes.

Bake for a total of 30 minutes, until the colour has turned to a golden brown.

Legendary Dishes | Pähkinäkakku (nut cake)

FINLAND

This enigmatic nut cake of Finland utilises oily nuts and gives a flavour that is unique in such cakes. Some versions call for less nuts and more flour. As this is a nut cake we favour a higher quantity of nuts to flour. The dry to wet ratio is generally 1:1. This is the chocolate version. For a frosting combine melted chocolate with warmed whipped cream at a 3:1 ratio. The frosting can also contain crushed mixed nuts.

  • 200 g mixed nuts (hazelnuts, pecans, walnuts), ground
  • 170 g sugar
  • 170 g white wheat flour
  • 150 g sour cream
  • 100 g butter, melted
  • 3 eggs
  • 50 g cocoa powder
  • 30 g vanilla sugar
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • Salt, pinch

Preheat oven to 180ºC.

Combine all the dry ingredients – baking powder, cinnamon, cocoa powder, flour, nuts and salt – and mix thoroughly, breaking up any lumps.

Whisk the eggs and sugars until light and thick, carefully fold in the dry mixture, the melted butter and the cream.

Pour into a lined cake tin.

Bake for 65 minutes. Test after 55 minutes.

Legendary Dishes | Kerkyraïkí Giaourtópita Κερκυραϊκή Γιαουρτόπιτα (lemon yoghurt pie)

GREECE
  • 5 eggs, separated
  • 300 g white wheat flour, t500 / white spelt flour
  • 250 g sugar
  • 250 g yoghurt
  • 220 g butter, softened
  • 5 lemons, zest
  • 1 lemon, juice
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 vanilla pod

Whisk butter and sugar until it is integrated, add egg yolks and yogurt, beat mixture until smooth.

In a separare bowl beat egg whites until they are stiff.

Combine flour, baking powder, soda, lemon zest and vanilla.

Fold one spoonful of the flour mixture followed by one spoonful of egg whites into the butter-sugar mixture. Repeat until the flour mixture and egg whites are used up.

Add the lemon juice and pour the batter into a prepared cake tin or tray.

Bake at 180ºC for 70 minutes.

Legendary Dishes | Kirschtorte (cherry and chocolate cake)

AUSTRIA GERMANY SWITZERLAND

There are as many stories about the origins of this kirsch-flavoured cake as there are variations of the recipe. Josef Keller, pastry chef in Café Ahrend in Bad Godesberg, is credited with inventing the Black Forest (Schwarzwalder) version in 1915. He passed his recipe to August Schaefer. His son Claus made the original cake at Café Schaefer in Triberg until 31 December 2020 when the cafe closed 150 years after it had opened.

Kirsch, the clear cherry brandy made from the dark red sour berries of the Black Forest in south-west Germany, identifies kirschtorte with the region but there are occasional doubts about the cake‘s geographical authenticity.

The claim that the cake represents the women‘s costume of the region (black like the dress, cream like the blouse and cherries like the red balls of adornment) is seen as a tourist entrapment.

These days it does not matter where kirschtorte originated. This delicious cherry-chocolate cake is now omnipotent.

Flan Dough

  • 4 eggs
  • 200 g butter, softened
  • 200 g sugar
  • 170 g white wheat flour
  • 30 g cocoa powder
  • 8 g baking powder
  • Bicarbonate of soda, large pinch

Preheat oven to 180°C. Whisk eggs and sugar until foamy. Sieve flour, baking powder and cocoa powder into a large bowl. Fold into egg-sugar mixture. Pour into mould. Bake for 30 minutes. Divide cake into two equal pieces.

Topping

  • 800 ml cream
  • 400 g sour cherries
  • 250 ml sour cherry juice
  • 100 ml kirschwasser
  • 50 g chocolate flakes
  • 50 g vanilla sugar

Whip cream with sugar. Boil cherry juice until syrupy, leave to cool, stir in three-quarters of the cherries and a splash of kirsch. Spread on first base. Follow with a layer of piped cream and another splash of kirsch. Place second base on top. Pipe on remaining cream, decorate with chocolate flakes and remaining cherries.