Then put the passion fruit cream prepared beforehand on the floor and smooth it out.
Rößler recommends a drying time of at least twelve hours and advises to bake a test gingerbread after drying. That’s not a big waste of time, because according to his recipe, the Elisen gingerbread only need to be put in the oven for about eight minutes at 200 degrees Celsius. And the rule is: Better to bake a little too short than too long. It helps the taste if the gingerbread still has a small, soft core, he says. The baked goods should only be eaten a few days after they have come out of the oven. Only then is it really soft.
Not all gingerbread is created equal
According to Schorp, the common gingerbread biscuits are divided into three main groups: In addition to wafer gingerbread such as Elisen gingerbread, there are so-called brown gingerbread such as honey cake or brown almond gingerbread and gingerbread-like baked goods. These include dominoes, ginger nuts or Printen.
Conjure up the dream house from gingerbread dough
Homemade witch houses are a specialty that is particularly popular with children. Building a gingerbread house is not that difficult, says Kobr. It is important that the parts of the house baked from gingerbread dough are equally strong and not too big. Then they can be glued together well.
It is glued with a frosting made from egg whites and powdered sugar. Kobr takes 250 grams of powdered sugar on an egg white. If you want, you can give the house additional stability with toothpicks. When the frosting has dried it can be decorated. Almonds, chocolate lentils, love pearls: whatever you like can be glued on. "You can also use icing to paint on roof tiles or add a chimney from dough" stimulates Kobr.
Pastries last through the Christmas season
If you want to crunch at the witch’s house, you shouldn’t leave it for longer than one to two weeks, then the dough sheets will dry out. Other gingerbread cookies that were not baked for decoration can be stored in a tin can for a good four to six weeks in a cool, dry place after glazing with couverture or icing and decorating with almonds or candied fruit.
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If they should ever get hard, an old home remedy can help: An apple wedge placed in the can releases moisture and makes the gingerbread soft again. The apple wedge needs to be replaced regularly. However, it is even better to eat the gingerbread within a few weeks and then bake new ones. After all, it’s not that difficult.
They are available as a Christmas tree, Santa Claus or star: baking molds made of silicone are practical, space-saving and harmless to health. The shapes can be bent like rubber. Ideally, the pastries slip out of the mold without anything crumbling – the right thing for Christmas bakers in a hurry. But opinions differ about the brisk helpers: some swear by them, others consider them completely superfluous. What is it about the silicone baking molds?
Baking with silicone molds
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Silicone baking molds are all-rounders
A clear plus of silicone is its flexibility. "Sweet tooth65" don’t want to do without their silicone muffin tins: "The muffins come out of the mold wonderfully easily." Another advantage for the hobby baker: "The silicone baking molds are easy to clean. Basically just dip it once in the rinse water and you are clean." In fact, silicone is a very resistant material: it is microwave-safe, dishwasher-safe and can even be put in the freezer. This means that it is not only suitable for baking, but also for preparing frozen desserts. After use, the crumple shapes can be rolled up – ideal for small kitchens.
You can’t go completely without fat
Many suppliers of silicone molds advertise that greasing is now a thing of the past. But in practice it looks different. Many hobby bakers complain that the cake also sticks in the silicone baking pan. What is right now? The fact is: Even with silicone, you can’t do without greasing. At least before the first baking and after cleaning in the dishwasher and with very dry doughs, the form should be lightly greased. If you want to be on the safe side, you can rinse the mold with cold water before pouring in the dough. In addition, after baking, the cake needs to rest for about five to ten minutes before removing it from the mold.
Metal forms have not had their day
In general, silicone is mainly suitable for firm cakes that can easily be pushed out of the mold. It is more difficult with soft dough. Metal molds are simply better for cheesecakes, quiche or pies. In contrast to conventional molds, you shouldn’t use a knife to help with silicone, otherwise the material will break. If you want to switch to silicone molds, you should definitely pay attention to good quality. In general: the thicker the silicone, the more stable the shape and the easier it is to transport it when it is filled.
A lot of baked goods are served at Easter. Sometimes these contain caged eggs. Consumers should therefore pay attention to appropriate labeling on the packaging. If you bake yourself, you can replace eggs with soy flour.
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If you want to do something for animal welfare, you should make sure that egg-containing baked goods and sweets do not come from chickens kept in cramped cages. The animal welfare organization Vier Pfoten in Hamburg points this out. Buyers should check whether the packaging specifically states that the product contains free-range, organic or barn eggs.
Small group housing: If the label is missing
In the absence of such clear labeling, consumers would have to assume that the manufacturer processed eggs from so-called small group husbandry. Chickens kept in small groups sit in cages that have been subject to minimum standards since the cage was banned. But animal rights activists also criticize this as inadequate.
Vier Pfoten therefore advises consumers to buy products containing eggs with the label "with organic free range eggs". (Buy eggs: what do the numbers on the egg mean?)
Use soy flour when baking
Alternatively, you can replace an egg when baking, for example, with a tablespoon of soy flour, which is mixed with two tablespoons of water.
You won’t want to conjure up this delicate passion fruit tart just once: The following recipe is gluten-free and is guaranteed to be a fruity-sweet treat.
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With finesse for wonderful cake enjoyment
With this recipe you can treat your loved ones to a very special culinary treat. This passion fruit cake based on the portal’s idea "Kitchen gods" is not only fruity, but also really refreshing thanks to the yoghurt – a perfect treat for warm days. And even gluten-free.
According to the recipe you will need:
200 to 250 g gluten-free flour, 200 g sugar, 5 eggs (size M), salt, 1 packet of baking powder, 500 ml of cream, 400 g of yoghurt (3.5 percent fat), 180 ml of passion fruit juice or nectar, 1 packet of cake cream cheese and cream, 2 packs of clear cake icing, 250 ml of passion fruit juice or nectar
1 to 2 tablespoons of powdered sugar for dusting
The first steps to the passion fruit cake
First you should preheat the oven to 175 degrees, then you can devote yourself to the dough. First separate the eggs and beat the egg whites with the addition of a pinch of salt until stiff. Mix the remaining egg yolks with the 200 grams of sugar, add five tablespoons of water and stir with the hand mixer until foamy. In this procedure you let the vanilla sugar trickle in. Then mix the gluten-free flour with the baking powder and sift the whole thing over the egg yolk mixture. Then pour the egg whites over it and carefully pull it into the mixture.
This is how the sponge cake base succeeds according to the recipe
Then fill the result of the first step in a springform pan that you have lined with baking paper. In the preheated oven, place the form in the middle and let it bake for 25 to 30 minutes. Then let the soil cool down. With the help of a string and a familiar tactic, divide the baked goods into three equal pieces.
For the filling you should then whip the cream until stiff and mix the yoghurt with the 180 milliliters of passion fruit juice and the cake cream. Then fold in the cream.
The cake making can begin
First, according to the recipe for the passion fruit cake, place the first base on a plate and then place a cake ring or the edge of the springform pan around it. Then put the passion fruit cream prepared beforehand on the floor and smooth it out. This is followed by the second floor, which is first placed on top and then pressed down.
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Then use the 250 milliliters of passion fruit juice or nectar as well as the cake topping and 250 milliliters of water to make the topping and spread it over the top floor. Then chill the cake for an hour. At the end of the baking, you can cut out motifs from the third, leftover base that can beautify your passion fruit cake. Before you garnish the fruity baked goods, you can dust the cake a little with powdered sugar.
Many a hobby baker is surprised: The Printen are rock-hard after baking and hours afterwards. But that is no reason to despair or even to throw away the pastries. Much more, Printen need a little time and proper storage until they become juicy and soft. We reveal what is important.
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Aachener Printen are a special kind of gingerbread. In addition to flour, the dough also includes crumb anise and honey as a sweetness and potash as a raising agent. The spice mix of cinnamon, aniseed, cloves, cardamom, allspice, orange peel and lemon peel is what makes the Printen so special. A chocolate glaze is often applied as a topping. The Printen are often decorated with almond slivers.
Prepare the dough several days in advance
There are already a few tips for making prints that will ensure success. For example, when it comes to ingredients such as honey, nuts and almonds, you should pay attention to the best quality, advises Robert Schorp, specialist teacher at the German Bakery Academy in Weinheim. "The basic dough should be prepared a few days – at least two – beforehand" so the expert. The spices and raising agents should only be added on the day of the actual production. "Otherwise, the spices can evaporate during longer storage" says Schorp.
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Expert: "Apple trick" is working
When the Printen are baked, correct storage is crucial. First of all, you should let the baked goods cool down well. Then a simple trick is recommended: If the Printen are in the airtight box, simply add a piece of apple. "The ‘apple trick’ works" confirms the master baker and confectioner. "The apple releases moisture and this is absorbed by the pastry." This happens because the delicacies have a high sugar content and this has a water-attracting effect.