Fadrina's Bündner Nusstorte - Swiss walnut cake ("Aargauer Abgründe")
Ingredients (for an approx. 20 cm springform pan):
Dough:
300 g
flour
150 g
butter
120 g
sugar
1 egg
1
pinch of salt
Filling:
150 g
to 200 g walnuts
1.5 dl
(full) cream
150 g
sugar
1 to 2
tbsp honey
Method:
For the dough, mix the flour with the butter,
sugar and salt until a crumbly mixture is formed. Add the egg and mix into a
smooth dough (do not knead). Put in a cool place.
Heat the cream and honey in a separate pan.
Sprinkle the sugar evenly into a pan. Warm
gently over at medium heat. Do not stir the melting sugar but only move the
liquid gently back and forth occasionally. Take care, that the caramel does not become too dark.
Deglaze with the warm honey cream and add the chopped walnuts .
Leave to cool.
Use a third of the dough to line the base of a
springform pan. With the second third, fill the edge of the
pastry to about to 3 to 4 centimetres. Press the edge well against the base. Pour in the nut-caramel
mixture. Place the the overhanging edge of the pastry onto the
filling. From the last third oft he dough form a lid fand press the lid on the
edge with a fork and prick several times.
Preheat the oven to 180°C. In a convection
oven back at 180°C in the lower half of the oven for approx. 40 to 45 minutes.
Leave to cool. Carefully remove the edge from the springform
pan and place the cake on a wire rack. Leave to cool completely. Serve on the
next day or the day after. Wrapped in foil, the cake can be kept for up
to two weeks.
Elisabeth's Baileys cake ("Nebel im Aargau“)
Ingredients (for an approx. 26 cm springform pan):
Ingredients for the sponge cake:
300 g flour
3 egg yolks, 3 egg whites
3-4 tbp. water
175 g sugar
1 sachet vanilla sugar
3 tbp. baking powder
Ingredients for the cream:
150g dark chocolate and chocolate powder
2 dl Baileys
½ l cream and 1-2 packets of cream holder
100 g meringue
Method:
Preheat
the oven to 175 °C. Whisk the egg yolks and water and add two thirds of
the sugar and the vanilla sugar. Continue whisking until it is creamy.
Whisk the egg whites with the remaining sugar. Add the egg whites to the
egg yolks and add the flour mixed with the baking powder. Gently fold
everything into the egg yolk mixture and spread into the pan. Bake for
20 minutes.
The sponge cake is best when used the next day. Cut the sponge cake in two halves. Put the melted chocolate on one side.
Whip the cream with the cream holder. Place one sponge cake base on a
cake plate with the chocolate side down and prick several times with a
fork. Drizzle half of the Bailey over it and spread half of the cream on
top. Place the second sponge cake base on top with the chocolate side
down, prick it and drizzle the rest of the Baileys over it. Spread the
remaining cream on the top and put the cake in a cool place.
Before serving, break the meringue into pieces and spread on the top of the cake. Dust with chocolate powder.
A big thank you to Ch. Knecht for providing me with her recipe for my crime novel.
Lisa's Basler Kirschenbrottorte (Cherry-bread-cake - "Chriesimord")
300 to 350 g leftover bread (toast or "weggli")
500 ml milk
500 g to 600 g plitted cherries
1 vanilla bean
100 g butter
100 g sugar
1 pinch of salt
4 eggs, separated
100 g ground almonds (alternative ground hazelnuts)
a shot kirsch - if you like (Swiss cherry liquour)
Method:
Preheat oven to 180 °C and line the springform pan with
baking parchment and butter the sides.
Cube the bread. Cut the vanilla stick along its length
and scrape out the pulp. Heat
the milk and vanilla in a pot. Remove the vanilla bean, when it's bubbling. Add
the bread that it soaks the liquid in the covered pan. In
the meantime, melt the butter. Whisk together the 5 egg yolks. Puree the soaked bread with
a mixer. Add the melted butter, the whisked egg yolks, the almonds and the
pitted cherries. Finally,
gently fold in the beaten egg whites with salt.
Pour all in the prepared pan. Bake in the oven for about one hour. When the cake has
cooled out dust with icing sugar.
Serving:
Can be served with vanilla ice cream or
with whipped cream.
Sonja's Carrot cake ("Rüebliland")
Ingredients (for a 24 to 26 cm springform pan):
250 g carrots, grated
200 g sugar
250 g ground hazelnuts (alternative: ground almonds)
1 pinch of salt
5 eggs, separated
100 g flour
1 tbsp. baking powder
1 half lemon – peel and juice
½ tsp. cinnamon
pinch of ground cloves
icing sugar
marzipan carrots
Method:
Preheat the oven to 180 °C.
Whisk together the nuts, flour, baking
powder. In another large bowl, whisk the
4 egg whites into stiff peaks.
Then whisk together the 5 egg yolks and sugar
until you get a pale, yellow paste. Add lemons peel an juice, ground cloves and
cinnamon. Mix the carrots into the yolk and sugar paste, and then fold in the
dry ingredients. Finally, gently fold in the beaten egg whites and spread into
the pan.
Bake for about 40 minutes. The cake is done when you can see it coming away at the sides of the pan, and
when you press on the top and it springs back completely. When the cake has cooled, use a simple lemon
glaze (icing sugar and lemon juice). Otherwise dust with icing sugar, add some
marzipan carrots.
Emma's poppyseed crumble cake ("Liestaler Zwielicht")
Ingredients (26-centimeter springform pan):
Shortcrust pastry:
300 g flour
150 g butter
120 g sugar
1 egg
1 pinch of salt
Cream:
1 l milk
3 eggs
1 vanilla pod
4 tbsp sugar
3 tbsp cornflour
200 g poppy seeds
Crumble:
150 g flour
75 g sugar
100 g butter
Method:
Place the milk, eggs, cornflour, sugar and vanilla pods in a pan. Bring to the boil while stirring. Add the poppy seeds and leave to cool slightly. Combine the ingredients for the dough. Grease the springform pan and cover with the dough. Raise the pastry about 5 centimetres up the sides. Pour in the cream. Knead the ingredients for the crumble and spread over the cake. Bake in a fan oven preheated to 180°C for approx. 60 minutes. Leave to cool in the springform pan until the cake is only lukewarm. Then remove from the springform pan, cover with a cloth and leave to cool completely. Serve the next day.
Verena's Easter Pastry ("Liestal Gold")
Ingredients for a round baking tray of 26 cm:
Dough:
250 g flour
70 g (cold) butter
½ tsp salt
100 ml water
Filling:
3 dl milk
1 dl cream
80 g raisins (alternative: dark baking chocolate cubes)
3 to 4 tbsp durum wheat semolina
1 tsp grated lemon zest
1 sachet vanilla sugar
3 eggs
2 tbsp sugar, 1 pinch of salt
Method:
Quickly combine the flour, butter, salt and water and let the dough rest.
Preheat the oven to 200 °C. Mix the ingredients for the filling except the raisins. Line the baking tray with baking paper and cover with the dough. Pour the filling onto the dough base and spread the raisins over it. Bake it for 20 to 25 minutes.
Andrina's Swiss Epiphany Cake ("Verschwunden im Aargau")
Ingredients:
Dough:
500 g flour
40 g sugar
1-1½ tsp salt, 1-2 sachets of dry yeast
2,5-3 dl lukewarm milk, 75 g soft butter
100 g raisins (alternative chocolate cubes)
1 whole almond (as a organic substitute for the plastic king figure).
Topping:
1 egg yolk ,1 tablespoon milk
20 g almond flakes and 5 g hail sugar
Method:
Mix flour, sugar, salt and yeast. Add milk and
butter and knead into a smooth dough. Leave to rise at a warm place.
Knead the raisins (alternatively the chocolate
cubes) into the dough.
Form a ball from a quarter of the dough and place
it on the baking tray lined with baking paper. Divide the rest of the dough
into eight
portions and form balls. Put the almond into one
of the small balls. Arrange the dough balls around the center. Whisk the egg
yolk with 1 tablespoon of milk and brush the cake with it. Sprinkle it with
flaked almonds and hail sugar.
Place in a cold oven and bake at
180 °C for about 25 minutes.