Yummy - The second one

I found this recipe some months ago. I cut it out of a girly magazine on 1996 (!) and forgot about it ever since. But I vaguely remembered that it tasted good back then and so I tried it out.

I like it because it looks original and tastes fresh and fluffy. And it's a fast recipe... you knead the dough, you roll it out, cover it with jam and almonds or hazelnuts, wrap it, chop it, put it into the pan and bake it... that's it... no long waits, no difficult moves... So give it a try!

But before I post the recipe, here is a whole other subject: Many followers of the blog are from Germany and I know that some of them use to check only the pictures because they don't like to read in English. And I've kept wondering for a while now if I should write in German, too. But how? There is no elegant solution to this problem, I guess. I would love to have two tabs, an English and a German one, so that you can switch between the two languages... or two flags to choose the language of the blog. But I didn't find these possibilities in blogspot. So I've decided to simply post the different versions one after another in different colours. I hope you don't mind that there will be some differences between the two versions because German is my native language and, who knows, probably I'll get a little chatty :-). Well, I will give it a try, see how it works and  check out whether I feel comfortable with it or not...  And I would appreciate your feedback by the way ;-)  Tell me if you like it or not, please.

So! Los geht's! Jetzt probier ich mal mein Glück und schreib auf Deutsch! 

Ich weiß ja, dass einige von euch nicht gern auf Englisch lesen, und ich hoffe, Ihr habt auf diese Weise mehr Spaß an diesem Blog. Aber ich will auch nicht verhehlen, dass das Ganze ein bisschen eigennützig ist, denn ich würde mich freuen, ab jetzt mehr (deutsches) Feedback von euch zu bekommen. Es würde mich interessieren, wie euch der Blog gefällt, wofür euer kreatives Herz schlägt, was euch inspiriert, was ihr für Entdeckungen gemacht habt... hach... das wär' schön!

Und bevor ich jetzt ins Plaudern gerate, fange ich lieber gleich an und poste das versprochene Rezept!

Tataa! Ich präsentiere den ersten zweisprachigen Blogeintrag auf yencamade:

 

 

Wrapped Curd-Cherry-Cake 

Quark-Kirsch Wickelkuchen

 

 

Ingredients

Curd-oil-dough:

250g curd (should contain 40% fat)

8 tablespoons oil (a neutral one like sunflower or corn oil)

6 tablespoons milk

1 egg

100g sugar

450g flour

1 sachet vanilla sugar

1 sachet baking soda

additional flour to dust your working space

Filling: 

225g cherry jam/marmelade

100g minced almonds or hazelnuts

butter and breadcrumbs for the pan

1 yolk and 1 tablespoon milk to coat the cake

confectioner's sugar   

Zutaten

Quark-Öl-Teig

250g Sahnequark (40%)

8 EL neutrales Öl

6 EL Milch

1 Ei

100g Zucker

450g Mehl

1 Päckchen Vanillinzucker

1 Päckchen Backpulver

Mehl zum Bestäuben

 

Füllung

1/2 Glas Kirschkonfitüre (225g)

100g gehackte Mandeln oder Haselnüsse

Fett und Paniermehl für die Form

1 Eigelb und 1 EL Milch zum Bestreichen

Puderzucker

• Drain the curd about 15 minutes.  
• In a bowl stir curd, oil, milk, egg, sugar and vanilla sugar. 
• Mix flour and baking powder and gradually add the flour mix to the batter.  
• Knead until you get a nice elastic dough. 
• Roll out the dough (approx. 30 x 40 cm)
• Coat the dough with jam and dust with almonds/hazelnuts. Leave some margin (approx. 2 cm) to the long edges
• Roll up the dough from the long side and cut the dough into 12 even slices
• Lay the slices into a buttered and dusted pan (approx. 22 cm diameter)
• Coat the cake with yolk-milk-mix
• Bake for 35 minutes in a preheated oven (200°C)
• Dust with confectioner's sugar before serving
• If you like serve vanilla cream with it

• Quark 15 min abtropfen lassen
• Quark, Öl, Milch, Ei, Zucker und Vanillezucker in einer Schüssel verrühren
• Mehl und Backpulver vermischen, nach und nach zum Teig geben 
• Teig mit den Händen kneten bis ein elastischer gleichmäßiger Teig entsteht
• Teig rechteckig ausrollen (ca. 30 x 40 cm)
• Mit Konfitüre bestreichen, dabei an den langen Rändern ca. 2 cm Abstand lassen
• Mandeln oder Haselnüsse darüber streuen.
• Von der Längsseite aufrollen
• In 12 gleich große Stücke schneiden
• In eine gefettete und mit Paniermehl bestäubte Springform (22cm Durchm.) legen
• Kuchen mit Eigelb-Milch-Gemisch bestreichen
• Im vorgeheizten Ofen bei 200°C 35 min. backen
• Nach dem Abkühlen mit Puderzucker bestäuben
• Lecker dazu ist Vanillesahne 

Sundays like these...

... are precious. Sitting in the garden, sipping a cup of tea or coffee, talking to friends or family and enjoying a nice juicy slice of cake.
Here is one of my favourite cake recipes (another one follows in a couple of days):

Redwine-Cake (looks a little boring but ... ohhhhh... sooo gooood!)

Ingredients:

175g dark chocolate

300g butter

300g sugar

6 eggs

3tsp cocoa

2 sachets of vanilla sugar

1-2 tsp cinnamon

400g flour

1 1/2 sachets of baking soda

1/4l redwine

•  Preheat oven to 150°C
• Chop the chocolate
• Cream butter on low speed until light and fluffy
• Gradually beat in sugar until light and fluffy
• Separate the eggs and drizzle the yolks into the butter-sugar mix one by one
• Add cocoa, vanilla sugar and cinnamon and beat until the batter is smooth
• In another bowl sift together flour and baking soda
• Alternately add flour mixture and redwine to the batter, a little of each at a time, beginning and ending with the flour mixture.
• In another bowl beat the egg whites until stiff
• Carefully fold in the egg whites and the chopped chocolate
• Butter a bundt cake pan and dust it with breadcrumbs
• Fill in the batter and bake until a cake tester inserted into center of each layer comes out clean, aproximately 1h 15min. 
• Dust with confectioner's sugar before serving
•  Enjoy!