Delicious Cake Recipes
Viennese Apple Strudel
Apple Strudel
In Vienna it is said that in the making of a perfect apple strudel, the dough is stretched so finely, that love letter may be read through it. Preparation time 40 minutes + 30 minutes resting
Total cooking time 50 minutes
Serves ~6-8
185 g (6 oz) strong or plain flour 1 egg, lightly beaten
120 g (4 oz) unsalted butter
90 g (3 oz) fresh breadcrumbs
3 tablespoons caster sugar
2 teaspoons ground cinnamon600 g (11/4 lb) cooking or very sharp dessert apples
60 g (2 oz) sultanas
Icing sugar, for dusting
1.) Sift the flour and a pinch of salt into a large howl. Make a well in the center, add the beaten egg and 75 ml (2 ½ fl oz) warm water, and mix with your hands to a smooth dough. With the bowl tipped to one side, and with open fingers, heat the dough, rotating your wrist. The dough is ready when it pulls away from the howl and is difficult to heat. Place in a clean, lightly floured howl, cover and leave in a warm place for 15 minutes.
2.) Melt half of the butter in a pan. Slowly fry the bread crumbs until golden brown, then set aside to cool in a howl. Mix the sugar and cinnamon in a small howl. Preheat the oven to moderate 1800C (3500F/Gas 4).
3.) Thoroughly flour one side of a large clean tea towel, place the pastry on top and, with your fingers, gently stretch the dough to a large rectangle about 50 x 60 cm (20 x 24 inches); cover with a tea towel and set aside for 15 minutes. Melt the remaining butter and set aside.
4.) Peel, quarter; core and finely slice the apples, and combine with the breadcrumbs, cinnamon mixture and sultanas. Brush the dough liberally with the melt butter then sprinkle the apple mixture all over dough. Trim away the thick edge with a pair of scissor,
5.) Pick up the tea towel from the shorter side, and push away and down from you to lightly roll the up like a Swiss roll. Tip the strudel carefully onto tray tray, seam-side down or to one side. Leave the strudel straight, or curve it lightly into the traditional "crescent" Brush the pastry well with any remaining butter. 6 Bake for 35~5 minutes, or until crisp and golden Cool slightly, sprinkle with icing sugar and serve warm with vanilla custard, ice cream or whipped cream.
Rhubarb and Almond Tart
This tart has a rich, moist filling and can be enjoyed on its or with cream Anglaise or ice cream. It keeps well and can be made a few days in advance. Fresh plums, apricots or pears can be used instead of rhubarb. Preparation time 1 hour + 40 minutes refrigeration
Total cooking time 40 minutes
Serves 6–8PASTRY125 g (4 oz) unsalted butter, softened
3 tablespoons caster sugar
I egg, beaten200 g (6112 oz) plain flour
ALMOND CREAM
100 g (3114 oz) unsalted butter, softened
100 g (31/4 oz) caster sugar
2 teaspoons finely grated lemon rind
2 eggs
100 g (31/4 oz) ground almonds
I tablespoon plain flour
2 tablespoons raspberry jam
I stick rhubarb, thinly sliced
2 tablespoons flaked almonds2 tablespoons apricot jam icing sugar, for dusting
1.) To make the pastry, beat the butter and sugar in a bowl until well blended using a wooden spoon or electric beaters. Add the egg gradually, beating well after each addition. Sift in the flour and a pinch of salt and mix lightly using a flat-bladed knife until the mixture just comes together do not over mix. Gather together to form a rough ball and place on a large piece of plastic wrap. Gently flatten to a 1 cm (½ inch~ thickness, then wrap and refrigerate for 20 minutes.
2.) To make the almond cream, beat the butter; the sugar and lemon rind in a small bowl using a wooden spoon, Whisk or electric beaters. Gradually beat in the eggs. Stir in the almonds and flour and set aside.
3.) To assemble, roll out the pastry on a floured surface or between two sheets of baking paper) 2.5 mm (1/8 inch) thick. Ease into a greased, loose-bottomed, fluted or )lain flan tin, 20 cm (8 inches) across the base. Trim the doe, pierce the base lightly with a fork and spread with raspberry jam. Spread the almond cream over the top, just level with the pastry edge. Decorate with Rhubarb, slightly pushing into the almond cream. Sprinkle with flaked almonds and chill for 20 minutes.
4.) Preheat the oven to moderate 1800C (3500F/Gas 4). Place the tart on a baking tray and bake for 10 minutes :10 minutes to help set the pastry. Reduce the oven temperature to warm :1600C (31 50F/Gas 2-3) and bake for a further 30-35 minutes, or until the almond filling is golden brown and springs back when lightly touched.
5.) In a small pan, heat the apricot jam with 3 teaspoons water. When the mixture has melted and begins to boil, sieve it into a small bowl, and while still hot, brush it over the tart. Allow the jam to cool, then sift a light dusting of icing sugar across the top.
Chefs tips Handle the pastry as little as possible: work quickly and lightly. Always rest or chill pastry before rolling to make it easier to manage. Resting just before making helps prevent shrinkage and loss of shape.
To make the pastry in a food processor; process the flour; butter and sugar into fine crumbs, add the egg and process in short bursts until the pastry just comes together. Tip onto a lightly floured work surface and draw the pastry together by hand.
Please send comments to: steyrer@home.com 