So that a loose cake base and melt-in-the-mouth cookies are not a matter of luck: Cake batter recipes and expert tips that work.
The butter has to be soft for a tasty batter.
Cold butter ensures that shortcrust pastry does not crumble.
Greasing the baking pan properly is the secret to an airy sponge cake base.
A successful quark-oil dough depends on the correct proportions.
A simple pre-dough makes yeast dough perfect.
For a spontaneous visit to coffee: the batter
A sponge mixture is made quickly and with this recipe the next spontaneous visit of the grandparents is saved:
Ingredients:
250 g soft butter
210 g sugar
2 packs of vanilla sugar
5 eggs
350 g flour
2 ½ teaspoons of baking powder
120 ml milk
some butter for the pan
Preparation:
Carefully grease a cake tin with a brush and butter.
Beat the butter, sugar and vanilla sugar in a bowl for at least five minutes until frothy.
Stir the eggs one at a time into the mixture for about half a minute.
This makes the dough particularly fine-pored.
Mix the flour and baking powder.
Alternately add flour mixture and milk to the dough and stir in quickly.
Do not stir too long, otherwise the air that has been stirred in will escape again.
Pour the dough into the baking pan and bake in the preheated oven at 180 degrees Celsius (top / bottom heat) or 160 degrees Celsius (convection) for about 50 minutes.
After baking, let the cake rest in the tin for about five minutes, then turn it out of the tin onto a rack and let it cool.
You can then dust the cake with powdered sugar, coat it with a lemon glaze or cover it with chocolate icing.
If you have a little more time, you will find unusual icing recipes here.
Tips for batter
A little sparkling water makes for a particularly light batter.
In addition, the dough must not stand too long before it goes into the oven.
Because over time it collapses!
Also read:
No baking pan at hand?
How they still bake magical cakes.
For melt-in-the-mouth biscuits: Shortcrust pastry only needs five ingredients
Biscuits, cookies, tart or cake base - a sweet shortcrust pastry goes well with pretty much any occasion.
This recipe proves that you only need five ingredients for the perfect mixture.
Ingredients:
175 g butter
100 g of sugar
1 egg
300 grams of flour
1 pinch of salt
Preparation:
Beat the butter with the hand mixer until creamy, then stir in the sugar and egg well.
Add flour and salt and knead everything into a smooth dough.
Then shape the dough into a ball, wrap it in cling film and let it rest in the refrigerator for about 30 minutes.
Process the dough into delicious biscuits or a cake base.
Follow the recipe for the oven temperature and baking time.
This is how the shortcrust pastry works
With shortcrust pastry, the following applies to the ingredients: everything has to be cold - so use butter and egg straight from the refrigerator.
Fat that is too warm will make the dough crumbly.
In addition, you should not knead the dough for too long, otherwise it will be tough.
Also interesting:
The best cake recipes: from A for apple cake to Z for lemon tart.
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Strawberry cake: a heavenly treat with a biscuit base.
© Imago
Pie bases and strawberry cakes: this is how a fluffy sponge cake dough succeeds
Baking an airy sponge cake base can be a challenge.
With this recipe and the expert tips, you are guaranteed to succeed:
Ingredients:
3 eggs
120 g of sugar
1 pinch of salt
90 g of flour
2 teaspoons of baking soda
some butter for the pan
Preparation:
Beat eggs and sugar for five minutes until frothy.
The volume should double and the mass should become thick over time.
Mix the flour with salt and baking powder and sift into the egg mixture so that no lumps are formed.
Carefully fold in the flour mixture little by little so that the air remains in the dough.
Bake the dough in a preheated oven at 160 degrees Celsius (convection) for about 20 minutes.
Only grease the bottom of the springform pan for the sponge cake.
Otherwise the dough will not rise properly during baking, the fat will let it slide off and it will stay flat.
Run a knife between the dough and the edge of the springform pan to loosen the edge.
Turn the sponge cake out onto a wire rack and let it cool down.
The most important things for a fluffy sponge cake base:
Keep as much air in the dough as possible.
Therefore, immediately pour the finished dough into the baking pan so that it does not collapse!
Read here:
Simply heavenly: How to make the perfect Swiss roll.
Seductively sweet or salty and savory: a good quark-oil batter can do almost anything
The quark oil dough is definitely an underrated basic dough.
It is super easy and tastes good as a fruit cake, pizza or biscuits.
The following recipe is the perfect base:
Ingredients:
350 g flour
2 teaspoons of baking soda
2 tablespoons of sugar or a pinch of salt
125 g low-fat quark
100 ml milk
150 ml of cooking oil
some flour for dough processing
Preparation:
Put the flour, baking powder and salt or, for the sweet version, sugar in a bowl and mix.
Add the quark, milk and oil and briefly stir the ingredients with the dough hook of a hand mixer to form a smooth dough.
Roll out the dough on a lightly floured work surface to the size of a tray and process it as you like.
Bake the shaped dough pieces in a preheated oven at 160 degrees Celsius (convection) for about 25 minutes.
When things have to be
done quickly:
This bread roll dough is ready in 10 minutes!
Italian yeast dough: this is how the dough is guaranteed to rise
Whether for brioche, yeast plaits or cinnamon rolls - a successful yeast dough is smooth and airy.
This recipe shows how this works best.
Ingredients:
30 g fresh yeast
80 g of sugar
500g flour
250 ml of lukewarm milk
60 g melted butter (not too warm)
1 egg
1 pinch of salt
Preparation:
Sift the flour into a large bowl and make a well in the middle.
For the pre-dough, dissolve the yeast in the lukewarm milk with 3 tablespoons of sugar.
Pour the yeast mixture into the well and sprinkle with a little flour from the edge.
Cover the bowl with a tea towel and let rise in a warm place for 20 minutes, no longer.
Add the remaining ingredients to the pre-dough, the butter at the end.
Knead the dough with your hands or dough hooks until it is soft and no longer sticks.
It takes about ten minutes.
Shape the dough into a ball, place it in the bowl and cover it again with the tea towel.
Let the dough rise for about an hour or until it has doubled.
Important: Knead the dough well before further processing.
Bake the finished baked goods - depending on their size - at 180 degrees Celsius (top / bottom heat) for about 30 minutes until they are golden brown.
Tip:
The milk should only be heated to lukewarm.
Because if the liquid is too hot, the yeast culture dies and the dough does not rise.
This trick reveals how you can save time when baking, thanks to which yeast dough rises faster.
(Franziska Schloegl)
