Fruity Tray Bakes: Our 100 top recipes presented in one cookbook

By Naumann & Göbel Verlag

The perfect cake for your coffee table!

Fruit tarts, cakes and traybakes are popular in every bakery. They promise a fruity, fresh delight that no one can resist, and most of them can be made in no time at all. Quite simply: they're the perfect cakes for any occasion. Let us captivate you with our traditional and clever recipes that transform not only homegrown fruits, but also many exotic varieties, into dream cakes!

- Versatile cake recipes for every occasion
- Easy-to-follow, step-by-step instructions for every recipe

• Language: English
• Publisher: Naumann & Göbel Verlag
• Release date: Mar 20, 2015
• ISBN: 9783815587720

Book preview

Basic recipes

Basic butter sponge cake

recipe

Makes 1 loaf tin (30 cm diameter)

250 g butter

250 g sugar

4 eggs

250 g flour

2 tsp baking powder

butter for greasing

flour for dusting

For the icing

150 g icing sugar

2–3 tbsp lemon juice

The secret to the success of a good butter sponge mixture lies in the stirring. To this end old German recipe books often used to give the instruction: Mix for about 10 to 15 Lord’s Prayers. Only then had you worked enough air into the mixture for it to then rise during baking. We have it easier in our modern kitchens. If it needs to be quick, you simply put all of the ingredients for a basic butter sponge cake in the bowl and mix for a few minutes with a hand mixer. It is the baking powder in particular that then ensures that the cake rises.

Place the softened butter in a bowl.

Using the dough hooks on your hand mixer beat until pale.

Add 2/3 of the sugar and beat until well mixed.

Separate the eggs. The bowls need to be clean and fat-free.

Stir the egg yolks into the butter mixture.

Combine the flour and the baking powder in a separate bowl.

Gradually fold the flour and baking powder into the butter mixture.

Beat the egg whites with the remaining sugar until stiff. Stir 1/3 into the sponge mixture and fold in the rest.

Grease a loaf tin.

Dust the tin with flour.

Place the sponge mixture in the tin.

Smooth the surface with a spatula.

Shortly before the end of the baking time use a skewer to test whether the cake is cooked through.

Leave to cool on a cooling rack for approx. 20 minutes.

Remove the cake from the tin and leave to cool completely.

Mix together the icing sugar and the lemon juice until smooth and then pour over the cake as icing.

Basic shortcrust pastry

recipe

Makes 1 springform tin (26 cm diameter)

250 g flour

125 g butter

1 egg

65 g sugar

pinch of salt

fat for greasing the tin

if required

flour for dusting

Shortcrust pastry is quick and easy to make. The pastry’s shortness is primarily the result of the high proportion of fat amongst the weighed ingredients as well as its quick preparation. Shortcrust pastry is ideal for thin gateau bases, for tartlets and, together with other ingredients, for both straight-forward and fancy biscuits of all kinds. Shortcrust pastry can also be made in advance. Wrapped up airtight in clingfilm it will keep for 8–10 days in the fridge.

Sieve the flour onto the working surface. Make a hollow in the centre.

Place the pieces of butter around the edge of the hollow.

Break the egg into a cup (tests whether it is fresh!)

Pour into the hollow.

Sprinkle the sugar and the salt over the edge of the flour.

Work everything through with a dough scraper until all of the flour has been worked in.

Now knead the dough together quickly and shape into a ball.

Wrap the pastry ball in clingfilm and cool for at least 30 minutes.

Roll the dough out thinly to make the base for a fruit tart.

Use the edge of the springform tin to cut out the base.

Wrap the base piece around a rolling pin.

Then roll it out onto the springform tin base.

Prick the pastry base all over to prevent bubbles forming during baking.

Fasten the rim of the tin back onto the base.

Shape the remains of the pastry into a long roll.

Line the edge of the tin with the roll and press it up the sides of the tin with your fingers.

Basic yeast dough

recipe

Makes 1 tray bake

250 ml milk

40 g yeast, 500 g flour

60 g sugar, pinch of salt

1 egg, 100 g soft butter

flour for the work surface

butter for greasing the tin

For a sugar topping

100 g butter

100 g sugar

½ tsp ground cinnamon

Yeast dough is the basis for a great many great tasting sweet and spicy cakes. Making yeast dough is not nearly as difficult as is generally believed but it does take a little more time than other types of dough. This is mainly due to the yeast’s microorganisms that need a certain amount of time to ferment and ultimately ensure that the dough rises. It is best to work at a temperature of about 25–30 °C.

Heat the milk gently. Crumble the yeast into the lukewarm milk and leave to dissolve.

Stir in a little flour to thicken and add 1 teaspoon of sugar.

Cover the yeast mixture and leave to ferment for approx. 30 minutes.

Sieve the rest of the flour into a bowl.

Make a hollow in the middle with your hand.

Sprinkle the rest of the sugar and the salt over the edge of the hollow.

Break the egg into a cup and pour into the hollow.

Place the pieces of butter around the edge of the hollow.

Add the yeast mixture.

Knead all of the ingredients together by hand.

Dust the work surface with flour. Knead the dough well until bubbles form.

Shape the dough into a ball and