Pure baking pleasure: Creative recipe ideas for passionate hobby bakers

By Tom Ubon

"Pure baking pleasure: creative recipe ideas for passionate amateur bakers"

Immerse yourself in the world of sweet craftsmanship with "Backlust pur"! This book is the ideal companion for anyone with a passion and dedication for baking. From simple classics to exciting new creations, this book offers a variety of recipes that will delight even experienced amateur bakers.

Discover tantalizing recipe ideas that will appeal to your senses and transform your kitchen into an aromatic melting pot. Whether it's juicy cakes, fluffy tarts, crispy cookies or heavenly desserts - here you will find a wide range of baking creations for every occasion. The recipes have been carefully selected and provided with clear instructions to guarantee effortless success, even for beginners.

"Backlust pur" invites you to unleash your creativity in the kitchen and experiment with unconventional ingredients and flavor combinations. The author shares personal tips and tricks to ensure that your baking results are always impressive and delicious.

With beautiful images to feast your eyes on and inspiring writing that builds anticipation, this book is not only a practical cookbook, but also a source of inspiration for anyone who shares the joy of baking. Whether you are already an experienced baker or just taking your first steps in the world of baking, "Backlust pur" will reignite your passion for sweet delicacies. Treat yourself and your loved ones to the pleasure of enjoying homemade baked goods and let this book inspire you to culinary heights.

 

• Language: English
• Publisher: Tom Ubon
• Release date: Jan 16, 2024
• ISBN: 9798224052837

Book preview

Amaretti cake (Torta di Amaretti)

Ingredients: (1 cake)

––––––––

•  250 g flour

•  1 dash of salt

•  1/4 tsp. baking powder

•  125g butter

•  75g sugar

•  3 egg yolks; messed up

•  2 tablespoons milk (adjust quantity!!)

•  250 g hard amaretti

•  150ml Amaretto

•  1 dash of salt

•  5 tablespoons sugar

––––––––

Preparation:

To make the dough, mix flour, salt and baking powder in a bowl; Cut the butter into pieces, rub lightly with the flour until an even, crumbly mass is formed; Mix in the sugar. ¨ Add the egg yolks one at a time, mixing with a spoon until the mixture holds together. Add milk and briefly combine to form a soft dough, do not knead! Refrigerate for 1/2 hour. Roll out and line a buttered pie dish (24 to 26 cm in diameter) with it, pierce the bottom tightly. Blind bake for about 20 minutes on the bottom shelf of the oven preheated to 200 ◦C. Prick again while baking. Remove and set the oven to 150 ◦C. For the filling, roughly chop half of the amaretti, spread it over the dough base, and distribute the other half evenly. Drizzle with the amaretto and sprinkle the pine nuts between the amaretti. For the meringue, beat the egg whites with the salt until stiff, add the sugar and continue beating until the mixture is shiny. Pour the mixture over the amaretti and

smooth it out (or apply a pattern). About 25 minutes on the bottom groove of the 150

◦ Bake in the oven with the oven turned down.

Pineapple cream cake

Ingredients: 16 pieces

––––––––

•  160g flour

•  180g sugar

•  4 eggs

•  80g butter or margarine

•  2 tablespoons blackcurrant jam

•  1 thin sponge cake base without a border¨

•  2 tablespoons brandy

•  10 slices of canned pineapple

•  1 packet of vanilla pudding powder

•  a good 1/2 l milk

•  Salt

•  40 g roasted almond flakes

•  1/4 l fresh cream

•  1 packet of cream stiffener

•  1 tablespoon chopped pistachios

Preparation:

Quickly knead the flour, 50 g sugar, 1 egg yolk and cold butter or margarine into a smooth dough. Chill for 30 minutes. Then roll out on the bottom of a springform pan (26cm) and prick several times.

Bake at 200 degrees for about 20 minutes. Immediately remove from the tray and allow to cool. Spread with currant jam, place the sponge cake bases on top, press down well and drizzle with brandy. Drain pineapple slices. Pudding powder with 3 tbsp. Whisk together milk and 3 egg yolks. Beat 4 egg whites until stiff. Beat in 100 g sugar. 1/2 l milk with 1 pinch of salt and 1 tbsp. Bring sugar to the boil. Stir in pudding powder. Fold in the egg whites. Bring the pudding to the boil briefly.

Spread some cream on the cake base. Place 7 pineapple slices on top. Line the edge of the springform pan with a strip of aluminum foil and place on top. Pour in the cream, smooth it out and let it cool. Remove the edge of the springform pan. Garnish the edge of the cake with flaked almonds. Cream with 1 tbsp. Beat sugar and cream until stiff. Garnish the cake with it. Decorate with pineapple pieces and pistachios.

16 pieces with around 315 calories each Preparation around 120 minutes

Anna cake

––––––––

Ingredients: (1 cake)

•  250g margarine

•  250g sugar

•  1 packet of vanilla sugar

•  4 eggs

•  1/2 bottle of rum flavor

•  250 g wheat flour

•  1 1/2 teaspoons baking powder

•  125 g grated dark chocolate

•  100 g peeled, ground almonds

•  50 g finely diced lemon peel

Preparation:

Prepare a batter from margarine, sugar, eggs, rum flavoring, wheat flour and baking powder. Stir in the chocolate, almonds and lemon peel. Pour the dough into a greased springform pan and bake in the oven for about 1 hour (preheat to 175-200 ◦C for electricity, do not preheat for gas levels 3-4).