Recipes (english)

Cakes bottom recipes

Cake bottom tastes best when you bake it yourself. For juicy fruit cakes you can use a firm crust dough base or a soft fruit cake base of stirred dough. A loose sponge cake base is particularly suitable for filling cream cakes. In order to give multi-layer cream cakes a firm footing, a flat short dough base is very suitable as a base.

Cakes Floor Shortcrust Dough
Cakes Floor Shortcrust Dough Cakes bottom short dough is suitable for fruit cakes with a diameter of 22 cm. Process all ingredients as cool as possible. ...
Chocolate biscuit large
Chocolate biscuit large Chocolate sponge cake large rises loosely during baking. Chocolate biscuit large can be cut twice and filled with cream or cream. ...
Chocolate biscuit small
Chocolate biscuit small This chocolate sponge cake small is suitable for an 18er springform pan. Preheat baking oven to 175° C. ...
Fruit cake bottom from stirred dough
Fruit cake bottom from stirred dough This fruit cake base made of stirred dough is suitable for a 28 cake tin. Preheat oven to 175°. ...
Nut Biscuit
Nut Biscuit Preheat oven to 175°. Beat the egg yolks with 120 g sugar, hot water, vanilla sugar and a pinch of salt. ...
Short dough base small
Short dough base small The Mürbe dough base is baked in an 18er springform pan. It can be used particularly well as a base for sponge cake bases. ...
Short dough bottom
Short dough bottom This Mürbe dough base is used as a base for cream cakes, so that the cake stands firmly and the base does not become soft. The Mürbe dough base is suitable for a medium 26 springform pan. ...
Shortcrust dough tartlets
Shortcrust dough tartlets Short dough tartlets can also be baked in larger quantities well on stock, since one can store them after the complete cooling several days in a cookie tin. Short dough tartlets can be filled with quark, pudding, cream or yoghurt and topped with fresh fruits of the season. ...
sponge cake
Sponge cake It is best to bake the biscuit one day before filling, as it is then easier to cut through. If you wrap the biscuit in aluminium foil, it keeps fresh. ...

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