Naumann - Cakes Baked Quickly: Our 100 Top recipes presented in one cookbook

Cakes
Baked Quickly Fabulously fragrant, wonderfully fruity or light and crispy: home-baked cakes are always irresistibly good! And if youd rather sit down with a tasty slice of something than spend hours in the kitchen preparing it, this lovingly compiled book has over 100 recipes for spur-of-the-moment bakers in a hurry. From quickly-made favourites for every day and lovely, moist fruit flans to tray bakes and fabulous cakes to delight visitors, none of our recipes takes more than 30 minutes to prepare. Whether a creamy cheesecake, irresistible cherry and poppy cake or quick cake in a baking tray, this book will be the secret of your success! Cakes
Baked Quickly Naumann & Gbel Verlagsgesellschaft mbH,
a subsidiary of VEMAG Verlags- und Medien
Aktiengesellschaft
Emil-Hoffmann-Strae 1, 50996 Cologne (Germany)
www.vemag-medien.de
Cover photos: StockFood/Nadja Walger
Translation from German: Lindsay Chalmers-Gerbracht
for SAW Communications, Dr. Sabine Werner, Mainz
Realisation of the English edition:
SAW Communications, Dr. Sabine A. Werner, Mainz
Complete production:
Naumann & Gbel Verlagsgesellschaft mbH
All rights reserved
ISBN 978-3-8155-8756-0 Oven Oven temperatures are for an electric oven with top and bottom heat.

If you have a fan oven, please lower the temperatures by 20 C. Picture credits Food Fotografie Michael Brauner: p. Studio Klaus Arras: p. TLC Fotostudio: all other photos Contents

Marble cake Preparation time: approx. 30 minutes (plus baking and cooling time) Makes 15 slices For the cake mix 300 g softened butter 300 g sugar 1 sachet vanilla sugar pinch of salt 5 eggs 300 g flour (type 405) 1 tsp baking powder 3 tbsp cocoa powder 2 tbsp icing sugar 50 ml milk Additionally butter and flour for the cake tin icing sugar for dusting Grease a ring mould (26 cm diameter) and dust with flour. Pre-heat the oven to 200 C (Gas Mark 6).

Put the butter, sugar, vanilla sugar and salt into a deep mixing bowl and beat until frothy with the whisk of a hand mixer. Then gradually add the eggs. Mix the flour and the baking powder in a bowl and sieve into the butter and egg mixture. Swiftly blend together with a wooden spoon. Turn two-thirds of the cake mixture into the baking tin. Mix the cocoa, icing sugar and milk and add to the lighter mixture.

With a fork, make large spiral movements at regular intervals from top to bottom through the cake mixture to slightly merge both colours. Bake the cake on the middle shelf for approx. 45 minutes. Take out of the oven and leave to cool for 10 minutes in the baking tin. Then turn out onto a cooling rack and leave to cool completely. Dust with icing sugar just before serving.

Cheesecake with soured cream

Preparation time: approx. 30 minutes (plus baking and resting time) Makes 16 slices 220 g flour salt 230 g softened butter 5 eggs 230 g sugar juice and zest of untreated lemon 1 sachet vanilla sugar 1 sachet baking powder 2 sachets vanilla blancmange powder 400 g traditional soured cream 400 g double cream cheese 250 g low-fat quark flour for the work surface Make shortcrust pastry with the flour, a pinch of salt, 100 g of the butter and one egg. Roll into a ball, wrap in cling film and leave to cool for approx. 30 minutes. Mix the rest of the softened butter with the sugar until frothy and then add the juice (approx. 3 tbsp) and zest of the untreated lemon and the vanilla sugar.

Separate the remainder of the eggs and gradually add the egg yolks to the butter mixture. Mix together the baking powder and blancmange powder and add to the butter and egg cream. Then stir in the traditional soured cream, cream cheese and quark. Beat the egg whites and a pinch of salt with a clean whisk until stiff and stir in half a portion at a time into the mixture. Line a springform tin (26 cm diameter) with baking parchment. Pre-heat the oven to 180 C (Gas Mark 4).

Roll out the shortcrust pastry on a floured work surface and place into the baking tin, pricking the pastry base several times with a fork. Pour the cream and egg mixture into the springform, level the top and bake in the oven for approx. 1 hour and 20 minutes. Turn off the oven and leave the cake inside to rest for an additional approx. 10 minutes. 20 minutes (plus baking time) Makes 10 slices 50 g walnut halves juice and zest of 1 untreated orange 150 g butter 3 eggs 150 g sugar 160 g flour 1 heaped tsp baking powder pinch of salt 2 tbsp honey butter and flour for the cake tin Pre-heat the oven to 160 C (Gas Mark 2.5), grease a loaf tin (20 cm in length) with butter and dust with flour. 20 minutes (plus baking time) Makes 10 slices 50 g walnut halves juice and zest of 1 untreated orange 150 g butter 3 eggs 150 g sugar 160 g flour 1 heaped tsp baking powder pinch of salt 2 tbsp honey butter and flour for the cake tin Pre-heat the oven to 160 C (Gas Mark 2.5), grease a loaf tin (20 cm in length) with butter and dust with flour.

Roughly break up the walnut halves with a rolling pin. Wash and dry the orange, grate the zest finely and squeeze out the juice. Melt the butter in a pan. Beat the eggs with the sugar until frothy. Mix together the flour and baking powder and stir into the egg and sugar mixture. Stir in the butter while still liquid and add the salt.

Add the walnut halves, orange zest, orange juice and honey to the cake mixture and stir well. Then turn into the loaf tin, level the top and bake for approx. 40 minutes. Leave to cool and serve dusted with icing sugar if desired. Carrot cake

Preparation time: approx. 30 minutes (plus baking time) Makes 16 slices 400 g carrots 8 eggs 300 g sugar 200 g grated hazelnuts 200 g grated almonds 60 g cornflour juice and zest of 1 untreated lemon 1 tsp cinnamon pinch of salt 200 g icing sugar 3 tbsp lemon juice 12 marzipan carrots 20 g chopped pistachios butter for the cake tin Wash, trim and peel the carrots and grate finely.

Set aside and pre-heat the oven to 175 C (Gas Mark 3.5). Line a springform (26 cm diameter) with baking parchment and grease the rim. Separate the eggs. Beat the egg yolks with the sugar until frothy. Fold in the carrots. Mix the hazelnuts, almonds and cornflour and fold into the egg and carrot mixture.

Wash the lemon in hot water, towel dry and grate the zest. Then squeeze out the juice. Add the juice and zest with the cinnamon to the mixture. Beat the egg whites with the salt until stiff and carefully add to the egg and carrot mixture. Turn into the springform and level the top. 1 hour and 10 minutes. 1 hour and 10 minutes.

If the cake browns too quickly, cover with tin foil. Test with a skewer around 1 hour: if no mixture sticks to the skewer, the cake is ready. Leave to cool and then remove from the tin. For the icing, mix the icing sugar with lemon juice and spread over the cake. Decorate with marzipan carrots and pistachios. 20 minutes (plus baking and cooling time) Makes 10 slices For the cake mix 3 eggs 170 g sugar pinch of salt 150 g butter 160 g flour 1 heaped tsp baking powder 50 g ground poppy seeds juice and zest of 2 untreated lemons Additionally butter and flour for the cake tin 200 g icing sugar juice and zest of 1 untreated lemon Pre-heat the oven to 180 C (Gas Mark 4), grease a loaf tin (20 cm in length) with butter and dust with flour. 20 minutes (plus baking and cooling time) Makes 10 slices For the cake mix 3 eggs 170 g sugar pinch of salt 150 g butter 160 g flour 1 heaped tsp baking powder 50 g ground poppy seeds juice and zest of 2 untreated lemons Additionally butter and flour for the cake tin 200 g icing sugar juice and zest of 1 untreated lemon Pre-heat the oven to 180 C (Gas Mark 4), grease a loaf tin (20 cm in length) with butter and dust with flour.

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