apple Strudel

Apple Strudel
Ingredients:
1 tsp Salt
150g sugar
Cinnamon to taste
1 Packet Filo Pastry
200g melted butter
100ml White Wine
Method:
Peel and core the Apples,
cut into quarters and
slice.
In a pot on the stove, add
approximately 80g
butter, and then the
apples. Add to this the
white wine, sugar and
cinnamon. Cook the Apples
so they remain crunchy.
Let them cool down for a
few hours, before using.
Place on your bench a
clean tea towel and put
the first filo sheet onto
this.
Use a pastry brush and
lightly butter the sheet.
You will need 10 filo
sheets. Every sheet needs
to be buttered.

On the last sheet, place
the cooked, cool apples in
the middle, and then fold
the small side of the filo
sheets about 6cm. Butter
the folded sheet and
then roll up the strudel.
Place baking paper on a
oven tray. place the
strudel on the tray.
Butter the whole strudel
and bake it at 200
degrees.
Serve the strudel warm
or cold, with cream and
ice cream. Enjoy!

Buttercake

Butter cake

1 tbs baking powder
10 eggs
500 gr butter
340 gr flour
600 gr sugar
mix butter and sugar until melt(sugar)
Beat eggs until foamy.
Mix flour and eggs into butter.
Makes a rectangle form.
If you divide the recipe in half makes a small round tin.
you bake it at 180 degree for around 40 min. Use a bamboo skewer to see if it's baked.

Bavarian Apple Tart

Rich Short crust:
175 gr plain flour
pinch of salt
125 gr butter
11/2 tbs caster sugar
1 egg yolk
3-4 tbs milk
- Icing sugar for dusting-

Filling:
500 gr or 750gr crisp cooking apples
1 rounded tbs currants
1 rounded tbs sultanas (soaked in rum)
2 tbs fresh bread crumbs
1-2 tbs sugar
1 tsp ground cinnamon

Sprinkle with chopped walnuts
bake at 190 degree for 35 mins

black forest cake

Ingredients:
5 Eggs
Lemon juice
125g sugar
95g flour
30g cacao powder
1/3 starch from flour amount
1 pinch baking powder

Filling:
750 ml Cream
750 gr Morello Cherries
Kirschwasser
100 gr sugar
100ml water
3 tea spoon gelatine
chocolate shavings


seperate eggwhite and yolk. put eggwhite in the fridge.
yolk and 2/3 of sugar beat to a froth. Add chocolate. mixture should be creamy

Eggwhite beat to a stiff froth. Add the rest of sugar and beat until you can cut the eggwhite.
Put stiff eggwhite on top of the yolk mix and sieve the flour,mixed with baking powder on top. Mix all carefully together. The dough is fluffy and light.

Use 26 cm round cake tin, butter the tin and make sure you cover it with flour, the dough doesn't stick then.

baking time aproximatly 40 - 50 mins
Heat : 175 - 200 C.

After baking take it out of the baking tin and cool completly.
The best is to cut it the next day.
You cut the cake 2 times.



Filling:

Whip the cream until stiff, put it in the fridge.
Boil water and add the sugar until sugar is disolved.
Disolve gelatine in hot water, cool it down and add it to the whiped cream, add 2 tea spoon kirschwasser.
Sugar and water you boil until sugar is disolved. Add about 3 tbs Kirschwasser to taste.
Use a baking brush and brush the sugar sirup over the first layer of the cake, put the whipped cream on and then the cherries on top of the cherries you put cream. Put the other pice of cake on that and do the same steps as before. The lid of the cake you turn up side down and drown with sirup and put on top of the cream, cherry filling.
Now you use the left over cream and cover the whole cake with cream.
The sides of the cake you garnish chocolate shavings.
On top of the cake you can use a piping bag and make little round garnishes , in the middle you put chocolate shavings.