Wednesday, April 11, 2012

Good day and Recipes

Today was a good day!

After I woke up being completely awake (doesn't happen very often...)  I made some frosting for the cupcakes slash muffins (I don't really know what they are, haha). Of course (as always) it didn't turn out right so I improvised and mine turned out having this recipe:

Original recipe is from Annie's Eats but I changed a bit:


400g cream cheese
300g butter
4 cups confectioner's sugar (Puderzucker)
1 package vanilla sugar
100ml cream (don't ask why, but according to my friend it still tasted good :) )
(for German people: 1 package Sahnesteif)

Bottom Layer for Muffins 

125g butter
80g sugar
1 egg
250g flour
200ml cream
200g white baking chocolate
2 egg yolks

  1. Let butter melt in a pan and let it cool down.
  2. Mix fluid butter with sugar, egg and flour, wrap in plastic wrap and put it in the fridge for about        30mins.
  3. Heat up cream in a pot.
  4. Chop chocolate into smaller pieces and let it melt in the cream on low temperature.
  5. Let it cool and add the egg yolks.
  6. Heat up oven to 180°C.
  7. After putting cupcake cups into the pan, add the dough as a thin bottom layer.
  8. Pour chocolate cream on top. 
Now you make the main dough:
Raspberry Muffins (main dough for 12 muffins)

375g flour
3 tbsp baking powder
3 pinches of salt
45g sugar
300ml milk
3 eggs
150ml sunflower oil
300g raspberries
(90g shredded hazelnuts -> I didn't add them due to allergies)
12 muffin cups

1. Mix flour with baking powder, salt and sugar.
2. Mix milk, eggs and oil separately.
3. Pour step 2 into step 1.
4. Wash raspberries and add carefully (with hazelnuts)
5. Pour mixture into muffin cups and bake at 200°C for about 25 min

Because it looked prettier, I put every muffin into a glass and poured my not-quite-right-frosting on top.
They ended up looking like this:

The recipe for the cupcakes is a mixture of different recipes I found.

Tip: They taste best when cooled!!

Everyone loved the cake (which is another reason why today was a good day). It made me very proud seeing that most of my attempts in baking fail miserably. Even though it didn't turn out the way I originally wanted it to it was really good (amazingly good) . It was the only cake that was empty at the end of the day (there were 6 cakes -- oooh yeah. including a store bought one).

Raspberry Cream Cake

4 eggs
2 tbsp warm water
150g sugar
1 pinch of salt
75g flour
75g cornstarch

500g curd
400g cream
1 package vanilla sugar
6 tbsp sugar
(for German people: 2 packages Sahnesteif)

on top:
400g raspberries
1 package of meringues

  1. Preheat oven to 200°C.
  2. Mix eggs, water, 120g sugar, salt, flour and cornstarch.
  3. Fill into a springform pan and bake for 30 mins.
  4. Let it cool down afterwards
  1. Mix curd with sugar and vanilla sugar.
  2. Separately mix whip the cream (with Sahnesteif if possible).
  3. Mix cream and curd and coat the cake dough.
  1. Smoosh meringues until they are all chopped up (take out 12 pieces for decoration) , sprinkle them on top of the cream mixture.
  2. and last but definitely not least: Decorate the cake as you like with the raspberries. You can put them on top and stick some at the sides or whatever you feel like!

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