Bake cake bottoms yourself

Which cake bottom? Everyone is good for the fruit! From left to right: crispbread (made from two different types of chocolate and cornflakes), puff pastry with hail sugar, almond shortcrust pastry, biscuit with almonds, meringue, sponge batter (made from spelled with cocoa), brandy dough.

Which fruits? Strawberries, raspberries, redcurrants, blackberries, blueberries, plums, apricots ... Our cake bottoms and the mascarpone cream are suitable for everyone!

Crunchy: cake base made of chocolate

• 50 g each of whole milk and dark chocolate couverture
• 1 teaspoon of coconut fat
• 3 tablespoons cornflakes

1. Finely chop the couverture and melt with the coconut oil in a hot water bath and stir well. Allow to cool slightly.
2. Crumble cornflakes and mix.
3. Lay out a baking sheet with baking paper and draw a circle of 22 cm Ø on it.
4. Spread the chocolate cornflakes mixture with a spoon and chill until firm.

Approx. 720 kcal per pot, E 10 g, F 42 g, KH 75 g.

Crunchy pie crust: puff pastry

• 300 g frozen puff pastry
• flour for rolling
• 1 egg yolk
• 1 tbsp whipped cream
• 2 tablespoons of hail sugar

1. Thaw puff pastry. Lay the dough sheets on top of each other and roll out on a floured work surface to a rectangle of about 25 x 50 cm. Cut out 2 trays à 24 cm Ø. Place on baking sheets lined with baking paper. Pierce dough with a fork several times. Let rest for about 20 minutes.
2. Preheat oven to 220 degrees, circulating air 200 degrees, gas level 5.
3. Whisk egg yolk and cream. Spread dough soils and sprinkle with sugar.
4. Bake in the oven for about 8 minutes one after the other until golden brown. Remove and allow to cool on a wire rack.

740 kcal per pot, E 8 g, F 53 g, KH 58 g.

Tip: Cut small motives out of the leaves of the puff pastry with biscuit cutters, brush with egg yolk, place on the baking sheet and fry. To decorate, place it on the cake later. Here you will learn how to make puff pastry yourself.

Classic pie crust: Shortcrust pastry

• 100 g of flour
• 25 g peeled ground almonds
• 75 g of cold butter
• 50 g of sugar
• salt
• 1 egg (size S)
• Flour for processing
• Fat for the mold

1. Mix the flour, almonds, butter in little flakes, sugar, 1 pinch of salt and egg first with the dough hook of the hand mixer, then with your hands to a smooth dough. Wrap in cling film, refrigerate for about 30 minutes.
2. Preheat oven to 200 degrees, convection 180 degrees, gas level 4.
3. Roll out the dough on a floured work surface to a pancake of about 24 cm Ø. Grease a fruit cake dish (22 cm Ø) and lightly dust with flour. Add the dough and press into the depression on the edge. Pierce the dough with a fork several times.
4. Bake in the oven for about 15 minutes. Remove and allow to cool. Carefully drop out of shape, the soil is fragile.

1315 kcal per pot, E 21 g, F 83 g, KH 123 g.

Here we show you the recipe for shortcrust pastry again step by step in the video.

Light cake base: biscuit

• 25 g almond flakes
• 2 eggs
• 75 g of sugar
• 50 g of flour
• 50 g cornstarch
• 1 pinch of salt
• 1 coated tsp baking powder

1. Preheat oven to 180 degrees, convection 160 degrees, gas stage 3.
2. Roast almonds in a frying pan without fat golden brown. Remove and allow to cool.
3. Beat the eggs and 2 tablespoons of water with the whisk of the hand mixer for 8 minutes until creamy. Slowly pour in the sugar and continue beating at the highest level.
4. Mix the flour, starch, salt and baking powder, cover with seven and carefully fold in.
5. Lay out a springform (22 cm Ø) or a cake ring on the ground with baking paper. Add dough and sprinkle with almonds.
6. Bake in the oven for about 15 minutes. Remove and allow to cool. Here you will find the basic recipe for biscuit dough.

975 kcal, E 25 g, F 28 g, KH 155 g.

Airy pie crust: meringue

• 2 egg whites
• 120 g of fine sugar
• 1 teaspoon lemon juice

1. Preheat oven to 120 degrees, circulating air 100 degrees, gas level 1.
2. Beat the egg whites until they are firm on the whisk. Gradually add the sugar and lemon juice and continue beating for 5 minutes until the egg whites shine.
3. Lay out a baking tray with baking paper and draw a circle (22 cm Ø) on it. Throw in the egg whites with a spoon.
4. Put the meringue in the oven. Oven to 100 degrees, convection 75 degrees, downshift gas level 1. Clamp a wooden spoon in the oven door so that it is open a crack. Allow meringue to dry for about 11/2 to 2 hours. Remove and allow to cool.

525 kcal per pot, E 9 g, F 0 g, KH 120 g.

Ground-based pie crust: batter

• 100 g soft butter
• 75 g of sugar
• 1 packet of vanilla sugar
• salt
• 2 eggs
• 150 g spelled flour (Type 1050)
• 1 teaspoon Baking powder
• 1 coated EL cocoa powder
• 125 g of whipped cream
• Fat and flour for the mold

1. Preheat oven to 180 degrees, convection 160 degrees, gas stage 3.
2. Beat the butter, sugar, vanilla sugar and a pinch of salt with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour, baking powder and cocoa and mix with the cream alternately.
3. Grease a fruit tart mold (22 cm Ø), lightly dust with flour and fill in the dough. Bake in the oven for about 20 minutes.
4. Allow to cool on a wire rack for about 10 minutes, then carefully tumble. Allow the batter to cool.

2195 kcal per pot, E 44 g, F 142 g, KH 190 g.

Tip: A fruit cake bottom mold is shaped so that the finished bottom has a small edge and the filling has more hold

Soft pie crust: Brandteig

• 50 g butter
• 1 pinch of salt
• 125 g of flour
• 4 eggs

1. Bring 200 ml of water, butter and salt to a boil. Add the flour with stirring with a wooden spoon at once. Continue stirring at low heat until the dough loosens from the bottom of the pot as a smooth dumpling. Remove the pot from the heat and stir immediately 1 egg under the dough.
2. Allow the dough to cool slightly, then stir in the remaining eggs one after the other.
3. Preheat oven to 200 degrees, convection 180 degrees, gas level 4.
4. Lay out a baking tray with baking paper and draw a circle of 22 cm Ø on it. Pour dough into a piping bag with a large perforated nozzle and squirt into the circle like a snail. Leave just 1/2 cm between the rings to allow the dough to rise. Double the edge so that it gets higher.
5. Bake in the oven for 25-30 minutes. Remove and allow to cool on a wire rack.

1070 kcal per pot, E 36 g, F 63 g, KH 90 g.

And on the ground: mascarpone cream

1. Mix the peel and juice of half an organic lemon, scraped out Mark 1 vanilla pod, 125 g mascarpone, 125 g lean quark and 50 g sugar.
2. Add 100 g of stiff whipped cream. Spread the cream on the bottom of the cake and sprinkle with prepared fruit.

Video Recommendation:

DIY Cake Baking Strip (May 2024).