And for the Birthday Girl i made 2 different types of mini cakes. :) I always loved mini cakes, so i'm really happy that i actually can make them. The only problem with this is, that neighter she, nor her parents don't know any of this. Because i'm in Erlangen, and they are at Budapest. But anyway, it made me feel good to bake theese in the middle of the night.
The first "cake" is really easy one. The carrot cake. I didn't fill it, because i think it's very delicious just the way it is. At this point i have to admit, that i never tried to fill it, but maybe someday. Suprisingly the German cuisine knows also this cake. It's traditionally made around Easter. (I wonder why... :D ) So at this time of the year i have to think a bit forward and collect the marzipancarrots right in time. :)
So the recepie is:
- 300 g flour (i used Type 405)
- 1 small ts backing powder
- 1 small ts cinnamon
- 150 g sugar
- 2 packages of vanilline sugar(10g pro package)
- a pinch of salt
- a little oil
- 2 eggs
- 250 g grated carrot
- 1 Tb lemon juice
- 50 g powdered nut of any type (i usually use hazelnuts or peanuts)
Preheat your oven to 180 °C, then start the dough. First you have to mix the flour and the backing powder. Then add the rest of the ingredients and mix them well. Add a little oil to it, just until your mixture is coming together, and it doesn't contains too much liquid. It will be always sticky, but you should avoid to add too much oil. Don't forget, that the nuts also containing oil, and you don't want your cake to be too greasy.
If you're finished the dough, then put the mixture in buttered mold, but you can use parchment paper instead of butter if you wish. Put it in the oven and bake it ca. 50 minutes.
When it's done, leave it in the mold for about 10 minutes, then you can take it out easily.
If you wich you can make som topping from icing sugar and lemon juice, but as you can see i left it out this time. I baked my "cakes" in muffin form, then cutted the tops off. On the picture you can see my little cake upside down, decorated with miced pistachio and marzipancarrot.
The second one was from Le Pétrin. I just recreated it. Yes, i know, every recepie i make, is a recreation, because i'm not a cook, and i'm still learning, but i don't want to write about something, that i can acually show you easily.
I admitt: i had fear when i started it. I used dessert rings the first time in my life, and with that much cream i thought it will be a desaster. Plus, i have to tell you, that normally i can't taste anything i cook or bake. At the and i'm so full of smells, that i feel sick when i think about tasting or eating. So normally i'm totally "blind".
But in this case, there weren't any smells, so i could taste the cream. It wasn't that good as i imagined. I started to think that mybe it's the not homemade caramell sauce (i couldn't find glucose syrup, just some sugarpaste, what was already like caramell) . The chocolate cream was too sweet for me, and the caramell cream wasn't delicious. So i couldn't imagne what will come out of this. But i left everything in the frige, and went to sleep.
I can take pictures only in the morning (because of the light), so i have to prepare everything the night before. You can imagine, how excited i was this morning. I left my first mini cake in the frige, in it's nice dessert ring, and now i must take it out. Will it fall apart? How can i cover it with cocoa powder?
But it was almost frozen, so everyting went very well. No problems at all. Until i didn't want to cut it. I haven't made the dough slim enough, and when i tried to cut it, the whole cake cracked. Or it would loce to crack, but i was a bit smarter. But the problem is still a problem... i have my fingerprints on the whole cake, and it doesn't look good.
But i have some dough in the frige and some chocolate cream. I have to beat some cream and i can make the caramell cream also. Tonight. With a slimmer dough.
Wish me luck!
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