CAKES
Engadine Nutcake (vegan)
Shortpastry:
- 175 g margarine
- 125 g brown sugar
- 1/4 tsp. salt
- 1 tbsp. cornstarch mixt with 3 tbsp. cold water
- 275 g spelt flour
Knead all the incredients together. Maybe you have to add a little more flour if the dough is very wet and sticky.
Press with your hands 2/3 of the dough flat on the bottom of the springform pan (with nonstick coating) and to the rim (ca. 2 cm high). Prick it dense with a fork and put it in the fridge. Roll out the 1/3 of the dough round on a baking paper, prick it also dense with a fork and put it in the fridge.
Stuffing:
- 150 g brown sugar
- 125 g walnuts crack with your hands in smaller pieces
- 25 g almond spikes
- 2 dL cream substitute (e.g. spelt cream)
- 1 tbsp. agave syrup
Roast the Brown sugar at medium heat in a nonstick coating pan light brown (don't stir before the sugar is almost melted). Add the nuts and roast them in the sugar briefly. Ad the cream substitute and boil the liquid down a little. Add the agave syrup and let stuffing cool down a while.
Spread the stuffing on the dough bottom. Brush the rim with a little water and put the dough lid on the stuffing. Press the rim down with a fork so that grooves come up.
Bake in the preheated oven at 180 °C, 55 min.
If you wrap it in clear film it will stay good a fortnight.
Shortpastry:
- 175 g margarine
- 125 g brown sugar
- 1/4 tsp. salt
- 1 tbsp. cornstarch mixt with 3 tbsp. cold water
- 275 g spelt flour
Knead all the incredients together. Maybe you have to add a little more flour if the dough is very wet and sticky.
Press with your hands 2/3 of the dough flat on the bottom of the springform pan (with nonstick coating) and to the rim (ca. 2 cm high). Prick it dense with a fork and put it in the fridge. Roll out the 1/3 of the dough round on a baking paper, prick it also dense with a fork and put it in the fridge.
Stuffing:
- 150 g brown sugar
- 125 g walnuts crack with your hands in smaller pieces
- 25 g almond spikes
- 2 dL cream substitute (e.g. spelt cream)
- 1 tbsp. agave syrup
Roast the Brown sugar at medium heat in a nonstick coating pan light brown (don't stir before the sugar is almost melted). Add the nuts and roast them in the sugar briefly. Ad the cream substitute and boil the liquid down a little. Add the agave syrup and let stuffing cool down a while.
Spread the stuffing on the dough bottom. Brush the rim with a little water and put the dough lid on the stuffing. Press the rim down with a fork so that grooves come up.
Bake in the preheated oven at 180 °C, 55 min.
If you wrap it in clear film it will stay good a fortnight.
Chocolate-Raspberry Roulade
- 4 eggs
- 2 tbsp hot water
- 200 g brown sugar
- 120 g spelt flour
- 1 1/2 tsp baking powder
- 40 g cacao
- 250 g Mascarpone
- 50 g white sugar
- 5 dL cream
- 250 g Raspberries (fresh or frozen)
- dark chocolate splinters
Separate the egg yolks from the egg whites. Beat the egg whites with a pinch of salt very stiff and put them aside. Beat the egg yolks with the hot water and brown sugar until fluffy. Add the flour, baking powder and cacao and mix it well. Mix it with the stiff egg whites. Pour the mixture on a baking paper that lies on a baking plate and smooth out to a rectangle of about 1 cm in height. Bake at 180 °C for 11 min.
Lay the baked biscuit with the top on a new baking paper (the top is then at the bottom), tear off the "old" baking paper and put the hot baking plate over the biscuit. Let it cool down under the plate for at least an hour (over night is also possible).
Mix the mascarpone with the white sugar. Beat the cream stiff and mix three quarter of it with the mascarpone-sugar. Spread this mixture on the biscuit and spread the raspberries on the mixture. Roll the biscuit into a Roulade (use the baking paper for this). Spread the rest of the cream on the top and at the end spread some dark chocolate splinters on the top as well.
- 4 eggs
- 2 tbsp hot water
- 200 g brown sugar
- 120 g spelt flour
- 1 1/2 tsp baking powder
- 40 g cacao
- 250 g Mascarpone
- 50 g white sugar
- 5 dL cream
- 250 g Raspberries (fresh or frozen)
- dark chocolate splinters
Separate the egg yolks from the egg whites. Beat the egg whites with a pinch of salt very stiff and put them aside. Beat the egg yolks with the hot water and brown sugar until fluffy. Add the flour, baking powder and cacao and mix it well. Mix it with the stiff egg whites. Pour the mixture on a baking paper that lies on a baking plate and smooth out to a rectangle of about 1 cm in height. Bake at 180 °C for 11 min.
Lay the baked biscuit with the top on a new baking paper (the top is then at the bottom), tear off the "old" baking paper and put the hot baking plate over the biscuit. Let it cool down under the plate for at least an hour (over night is also possible).
Mix the mascarpone with the white sugar. Beat the cream stiff and mix three quarter of it with the mascarpone-sugar. Spread this mixture on the biscuit and spread the raspberries on the mixture. Roll the biscuit into a Roulade (use the baking paper for this). Spread the rest of the cream on the top and at the end spread some dark chocolate splinters on the top as well.
Bloodorange-Chocolate-Cake
- 250 g butter (at roomtemperature)
- 250 g brown sugar
- 5 eggs
- orange peel of 2 blood oranges
- 250 g spelt flour
- 2 tsp baking powder
- 200 g dark chocolate (72%) in little cubes
- juice of 2 blood oranges (about 1.5 dL)
(- 50 g brown sugar)
Beat butter and sugar until fluffy. Add the eggs and the orange peel. Mix in the spelt flour and baking powder. Finally mix in the chocolate cubes, fill the cake mixture in a baking form of about 30 cm in length and bake it for about 60 min at 180 °C. Let the cake cool down a little. Dissolve the sugar (50 g) in the juice of the 2 blood oranges (you can also omit the sugar), prick a lot of holes with a knitting needle in the cake and pour slowly the juice on the top of the cake so that the juice infuses the cake. Serve the cake with some slices of blood orange and cream.
- 250 g butter (at roomtemperature)
- 250 g brown sugar
- 5 eggs
- orange peel of 2 blood oranges
- 250 g spelt flour
- 2 tsp baking powder
- 200 g dark chocolate (72%) in little cubes
- juice of 2 blood oranges (about 1.5 dL)
(- 50 g brown sugar)
Beat butter and sugar until fluffy. Add the eggs and the orange peel. Mix in the spelt flour and baking powder. Finally mix in the chocolate cubes, fill the cake mixture in a baking form of about 30 cm in length and bake it for about 60 min at 180 °C. Let the cake cool down a little. Dissolve the sugar (50 g) in the juice of the 2 blood oranges (you can also omit the sugar), prick a lot of holes with a knitting needle in the cake and pour slowly the juice on the top of the cake so that the juice infuses the cake. Serve the cake with some slices of blood orange and cream.
Chocolate-coconut-Slices (vegan)
Cake:
- 3 tbsp cornstarch
- 4 dL coconut milk (full-fat)
- 250 g brown sugar
- 2 tsp vanilla sugar
- 3 tbsp cocoa powder
- 300 g spelt flour
- 14 - 15 g baking powder
- 180 g rape oil with butter flavour (e.g. Sabo)
- 20 g water
Cake glaze:
- 200 g powdered sugar
- 2 tbsp cocoa powder
- 2 tsp vanilla sugar
- 50 g rape oil with butter flavour (e.g. Sabo)
- 4-5 tbsp water
- some coconutflakes
Mix the cornstarch with the coconut milk with a blender. Add the brown sugar and mix until the sugar is completely dissolved. Add all the other ingredients of the cake and mix well again. Pour the mixture on baking paper that is put on a baking plate. Bake the cake for 15 min at 200 °C.
For the cake glaze mix the ingredients well together (except for the coconutflake) and pour this mixture over the cake and spread it evenly with the back of a tablespoon (it's easier to spread the glaze when the cake is still hot). Spread some coconutflake on the glaze when it's still liquid.
Cake:
- 3 tbsp cornstarch
- 4 dL coconut milk (full-fat)
- 250 g brown sugar
- 2 tsp vanilla sugar
- 3 tbsp cocoa powder
- 300 g spelt flour
- 14 - 15 g baking powder
- 180 g rape oil with butter flavour (e.g. Sabo)
- 20 g water
Cake glaze:
- 200 g powdered sugar
- 2 tbsp cocoa powder
- 2 tsp vanilla sugar
- 50 g rape oil with butter flavour (e.g. Sabo)
- 4-5 tbsp water
- some coconutflakes
Mix the cornstarch with the coconut milk with a blender. Add the brown sugar and mix until the sugar is completely dissolved. Add all the other ingredients of the cake and mix well again. Pour the mixture on baking paper that is put on a baking plate. Bake the cake for 15 min at 200 °C.
For the cake glaze mix the ingredients well together (except for the coconutflake) and pour this mixture over the cake and spread it evenly with the back of a tablespoon (it's easier to spread the glaze when the cake is still hot). Spread some coconutflake on the glaze when it's still liquid.
Brownies (vegan)
- 200 g dark chocolate (preferably Arriba Ecuador 72%)
- 5 tbsp rape or sunflower oil
- 170 g spelt flour
- 2 tsp baking powder
- 3 tsp (heaped) cocoa powder
- 180 g brown sugar
- 1 vanilla pod (seeds)
- a pinch of salt
- 230 mL soy milk (unsweetened)
- 200 g walnuts roughly chopped
Preheat the oven to 180 °C. Mix the flour, baking powder, cocoa powder, oil, sugar, vanilla seeds, salt and soy milk in a bowl. Melt 150 g of the dark chocolate in a metal bowl over cooking water (making sure that the bottom of the bowl doesn't touch the water!) and add it to the mixture. Chop the rest of the dark chocolate roughly and add it with most of the chopped walnuts as well (reserving a few walnuts for the top). Pour the mixture on a baking paper in a square baking plate (about 23 cm in length) and spread it out evenly. Sprinkle the remaining walnuts on the top and bake the cake in the oven for 20 minutes (it should be still sticky in the middle). Cool it down and store it in the refrigerator before eating.
- 200 g dark chocolate (preferably Arriba Ecuador 72%)
- 5 tbsp rape or sunflower oil
- 170 g spelt flour
- 2 tsp baking powder
- 3 tsp (heaped) cocoa powder
- 180 g brown sugar
- 1 vanilla pod (seeds)
- a pinch of salt
- 230 mL soy milk (unsweetened)
- 200 g walnuts roughly chopped
Preheat the oven to 180 °C. Mix the flour, baking powder, cocoa powder, oil, sugar, vanilla seeds, salt and soy milk in a bowl. Melt 150 g of the dark chocolate in a metal bowl over cooking water (making sure that the bottom of the bowl doesn't touch the water!) and add it to the mixture. Chop the rest of the dark chocolate roughly and add it with most of the chopped walnuts as well (reserving a few walnuts for the top). Pour the mixture on a baking paper in a square baking plate (about 23 cm in length) and spread it out evenly. Sprinkle the remaining walnuts on the top and bake the cake in the oven for 20 minutes (it should be still sticky in the middle). Cool it down and store it in the refrigerator before eating.
Lebkuchen / Gingerbread cake (vegan)
This recipe will lead to 3 kg of gingerbread in a baking plate of about 41 cm x 35 cm:
- 1 kg brown flour
- 1 kg brown sugar
- 1 L soy milk
- 3 tbsp gingerbread seasoning
- 4 tbsp cocoa powder
- 8 tbsp rape oil
Mix all the ingredients in large bowl and pour the mixture on a baking paper on a baking plate. Bake at 180 °C for 30 minutes.
This recipe will lead to 3 kg of gingerbread in a baking plate of about 41 cm x 35 cm:
- 1 kg brown flour
- 1 kg brown sugar
- 1 L soy milk
- 3 tbsp gingerbread seasoning
- 4 tbsp cocoa powder
- 8 tbsp rape oil
Mix all the ingredients in large bowl and pour the mixture on a baking paper on a baking plate. Bake at 180 °C for 30 minutes.
Linzertorte (vegan)
- 150 g margarine
- egg substitute for 1 egg (preparation: see information on the package)
- 150 g brown sugar
- 1 pinch of salt
- lemon (only the peel)
- 1/2 tsp cinnamon
- 2 pinches of clove
- 200 g hazelnuts (ground)
- 200 g spelt flour and some more to roll out the pastry
- 350-400 g currant jam (alternatively raspberry jam, but the currant diminishes the sweet and gives a nice sour counterpoint whereas the raspberry makes the cake even sweeter)
Mix the margarine, egg substitute, sugar and salt well. Add the peel of the lemon, the spices, hazelnuts and flour and knead until you've got homogenous dough. Place 2/3 of the dough in a cake springform pan. Make it evenly flat on the bottom with your fingers and a little bit elevated at the border. Spread the jam on the dough leaving out the elevated border. Press the border down a little with a fork. Roll out the remaining dough and cut out some cookies to place them on the top of the jam. Bake at 200 °C for 40-45 minutes.
- 150 g margarine
- egg substitute for 1 egg (preparation: see information on the package)
- 150 g brown sugar
- 1 pinch of salt
- lemon (only the peel)
- 1/2 tsp cinnamon
- 2 pinches of clove
- 200 g hazelnuts (ground)
- 200 g spelt flour and some more to roll out the pastry
- 350-400 g currant jam (alternatively raspberry jam, but the currant diminishes the sweet and gives a nice sour counterpoint whereas the raspberry makes the cake even sweeter)
Mix the margarine, egg substitute, sugar and salt well. Add the peel of the lemon, the spices, hazelnuts and flour and knead until you've got homogenous dough. Place 2/3 of the dough in a cake springform pan. Make it evenly flat on the bottom with your fingers and a little bit elevated at the border. Spread the jam on the dough leaving out the elevated border. Press the border down a little with a fork. Roll out the remaining dough and cut out some cookies to place them on the top of the jam. Bake at 200 °C for 40-45 minutes.
