The Brave Cook

My life from the heart of Berlin!

Archive for the tag “cake”

An important anouncement!

IMGP0683I was thinking a lot about my blog the last couple of weeks. Looking back I can truly say that it was successful and definitely the way I wanted it to turn out. On the other hand I was quite busy the last months teaching myself to sew to improve my skills and to be able to make my own clothes. All I can say is that I’ve learned a lot so far and I’m continuing to teach myself and to try new things out. The only problem of it all is that sewing and pattern-making takes a lot of time. Since fashion has been my love for many years now I’ve made the decision to indulge into it very deep this year and to devote my free time completely to cloth-making. I don’t want to give up my blog, but use it to share with all of you who are interested my steps and progress in making clothes. I’m still not sure about the name and the design of my blog. Maybe i will not change it completely. I’m still very thankful to all of you who decided to follow my blog and I hope that most of you will continue enjoy and to follow my journey. As for now, I’m presenting you my last recipe so far. A ginger loaf with rose petals and white chocolate.

Ingredients

  • 350 g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 3 – 4 tsp ground ginger
  • 8 globes preserved stem ginder in syrup or honey, drained and chopped
  • 125 g butter, softened
  • 100 g light sugar
  • 225 g golden syrup or honey
  • 1 egg, beaten
  • 75 ml milk
  • a bunch of roses

Instructions

Grease and line a 900 g loaf tin with non-stick baking paper. Preheat the oven to 160 ° C. Sift together the flour, baking powder, bicarbonate of soda and ground ginger. Set aside. Chop the globes of the ginger and add to the flour mixture. I’ve used some preserved ginger in honey. IMGP0633 IMGP0641Melt the butter sugar and golden syrup/honey in a small pan. Set aside to cool slightly. Beat the egg and milk together. Stir the cold syrup/honey into the dry ingredients, followed by the egg and milk and beat well. If you like you can use some of the rose petals and add into the mixture. It will give the loaf an interesting taste.

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Spoon into the tin, bake for about 1 1/4 hours until just firm to the touch. Cool on a wire rack and decorate with a white chocolate couverture and the rose petals the way you like it. Enjoy and have a great weekend!IMGP0675

The Brave Cook

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Some baking before Christmas

IMGP0631The holidays are coming closer and I’m pretty happy about that because it means that I have almost two weeks off to work on so many projects. I really hope to finish some of my projects that are already rotating in my head for a long time. As the weather is pretty wet and cold outside it’s the perfect time to stay in the kitchen and to do some baking. I like baking more than cooking even though you end up with more stuff to clean.

I’ve found a recipe online for a white chocolate orange cake and I’ve changed it a little bit by adding red currant to it. Due to the fact that I will be very busy during my christmas holidays my next post will be in two weeks. I thought that this would be the perfect post to wish you all a lovely christmas and happy holidays!

Ingredients

For the sponge mixture:

  • 200 grams flour
  • 280 grams sugar
  • 80 grams cocoa, sifted
  • 100 ml milk
  • 10 eggs
  • 1 dash of salt

For the cream filling:

  • 6 leaves gelatin
  • 1 liter orange juice
  • 50 grams jam sugar
  • 300 grams white chocolate, broken up
  • 800 ml whipped cream

Instructions

In the original recipe there was a different instruction for the icing but I wanted to cover the complete cake with the white chocolate cream so I simply made more of the white chocolate cream by adding the extra chocolate to it. To make a separate icing you need to take 250 grams of chocolate and mix it with 80 ml whipped cream.

First start with the sponge mixture. Preheat the oven to 160 C°. Grease and base line a 20cm round, deep cake tin with baking paper. Separate the eggs, beat the whites until stiff. Add the sugar and the yolks first. Now add the flour, the cocoa and the milk, beat until smooth, then tip into the tin. Bake for 30 minutes. Cool in the tin for 30 minutes, then turn out onto a wire rack and cool completely. Using a bread knife, halve the cake horizontally in three round pieces.IMGP0604IMGP0608Melt the chocolate in a pan over low heat. In the meantime, soak the gelatin. Add the orange juice and the whipped cream to the melted chocolate. Do the same with the soaked gelatin. Put the mixture for some minutes into the fridge to let it thicken slightly, but do not allow to get too stiff.

Put one half of the cake into a spring form pan, leave a gap on the outside and spread the cream filling over it. To give it a little bit of color and fruity taste, I added some red currant to the recipe. If  you want to do the same, you need to add now some red current over the first half. Now cover with the second half and spread the cream filling again over it until the spring form pan is filled with it on each side. Decorate with the red currant or any other fruit. Alternatively you can use orange stripes for decoration. Let the cream thicken in the fridge for 30 minutes or more, remove the spring form pan when the cream is firm enough.IMGP0616IMGP0621The Brave Cook

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