Peach-almond-cake

Ingredients:

• 200g soft margarine
• 140g cane sugar
• 2 tsp ground flaxseeds + 4 tsp water
• 2 tsp baking powder + 4 tbsp cornstarch + 4 tbsp water
• 3 - 4 tbsp agave nectar
• 1 tsp baking powder
• 150 - 160g spelled flour
• 170g ground almonds
• 4 large peaches
• powdered sugar + cinnamon

1. Preheat your oven to 190°C.
2. Grease the baking tin (26cm) and dust with a little flour.
3. Mix the margarine, the sugar and 3 tbsp agave nectar until creamy. 
4. Then add the flaxseed and the cornstarch mixture and stir well. 
5. In another bowl mix flour, baking powder and almonds. You can also add a pinch of salt if you want to.  
6. Slowly add the flour mixture into the other bowl and mix well. Fill the dough into your baking tin.
7. Wash the peaches and cut them into about 5mm thick slices. Put the peaches on the dough as desired, smear it with about 1 tbsp agave nectare and bake in the preheated oven for about 45 - 50 minutes
8. Bevore serving sprinkle with a mixture of powdered sugar and cinnamon. 

STRAWBERRY "BEE STING CAKE" (BIENENSTICH)

I saw this cake-recipe  in a newspaper called "DAS SCHMECKT" and i had to try it immediately, of course in a vegan version. Actually in a original  "bee-sting-cake" (how it´s called in germany) there are now strawberries, but strawberries will make it to a perfect summer recipe!! I´m not really practised in using agar agar and i´ve tried two different ways to prepare the cream. Both of it worked well, but maybe you know a better method.. Please let me know =)

Ingredients:

• 500g all-purpose flour
• 1 cube fresh yeast
• 200g sugar
• 600ml soy milk
• 250g vegan margarine
• lemon zest of 1-2 organic lemon
• a pinch of salt
• 1 egg-replacer
• 4 tbsp strawberry jam
• 200g almon flakes
• 2 packages of custard powder
• 2 tbsp vanilla sugar
• 1 package vegan whip cream ( soyatoo)
• agar agar or "RUF AGARTINE" to replace 2 sheets gelatine ( i forgot how much i had)

1. Sift the flour into a bowl.  Mix yeast with 1 tsp sugar and 200ml lukewarm soymilk and stir well.
2. Give 50g sugar, 150g margarine, lemon zest, salt and the egg-replacer to the flour.
3. Pour "yeast-milk" and knead well. Cover the dough and let it rest for about 60 minutes.
4. Roll out the dough on a baking tray. Use parchment paper before. Let it rest for another 15 minutes.
5. Heat 100g sugar, the rest of the margarine, and 4 tbsp soy milk until everything is molten. Stir in strawberry jam and almonds.
6. Brush the dough with the almond mass and bake in a 170 °C oven for about 35 minutes or until golden brown. Let it completely cool down.
7. Mix custard powder, rest of the sugar, vanilla sugar, 7 tbsp cold milk and agar agar or agartine. Bring remaining milk to boil and stir in the custard mix. This will be a very very thick mass. You can add a little bit more soy milk if you want. Set aside and let it cool a bit.
8. Wash strawberries and quarter them. Whip soy cream and cool in the refrigerator.
9. Now mix the pudding with the cream. Use a handmixer or a food processor to get a creamy consistency.
10. Stir in the strawberries.
11. Halve the cake horizont. Cut the cake cover?? into 24 pieces. Distribute the strawberry cream on the cake buttom and put the lid on it gently.
12. Put the cake  into the refrigerator for at least 120 minutes.

ZUCCHINI-NUT-CAKE

It´s zucchini-time in grandma´s garden, so i decided to bake a zucchini-nut cake... Zucchini in a cake??? OOOH yes that´s a really good combination!! I promise!! The basic recipe is from this page. I just veganized it and added a few different ingredients!!! I tried this recipe 2 times. The first time was with margarine, which makes the cake really juicy. The second time i´ve tried it with the same amount of oil. And this time the cake was a little bit dry but fluffy. I like both methods of preperation. It´s up to you which result you wanna have at the end.




Ingredients for the dough

• 250g all purpose flour
• 2 tsp cinnamon
• 2 tsp baking soda
• 1/4 tsp baking powder
• a pinch of salt
• 6 tbsp cornstarch+ 3 tsp baking powder + 6 tbsp water (well mixed)
• 250g sugar
• 250 ml soft margarine or oil
• 2 tsp vanilla sugar
• 1 cup ground hazelnut
• 2 cups grated zucchini
• a handfull chopped hazelnuts

1. In a bowl mix together the flour, cinnamon, baking soda, baking powder and the salt and set aside
2. In another bowl add the cornstarch mixture, vanilla sugar and the sugar and mix well. Add oil or margarine and mix until creamy.
3. Slowly add the flour and mix for about 2 minutes. If you use the margarine and the dough is too dry, than add 2-3 tbsp sparkling water.
4. Now add the grated zucchini and the nuts and mix well. 
5. Fill the dough into a greased baking form and bake in a 175°C preheated oven for about 40 - 45 minutes. 
6. Let it completely cool down.

Ingredients for the frosting: 

• 50g soy yogurt
• 50g vegan margarine
• powdered sugar

1. Mix the margarine with the soy yogurt until very creamy.(this needs some time)
2. Than add  powdered sugar until the  mass is more fixed.
3. Take it to the refrigerator and let it rest for about 1 hour. 
4. Spread frosting evenly over the cake and sprinkle with chopped hazelnuts.

??PUDDING-JAM ROLL CAKE??

Once again i had some dough left over from my strawberry-rhubarb crumble cake. This time i decided to give my

pudding-jam-rolls a second chance, cause with my first try i wasn´t really satisfied. And this is the result.... a little "roll-cake"!
You can fill the roll with almost everything you like.... cinnamon, fruits, nuts, poppyseed, or how i did it, with vanilla pudding and grandma´s homemade jam!!! So... let your creativity run wild and try out the recipe with your favourite filling!!! =)


Ingredients:

• half recipe of the strawberry-rhubarb crumble cake
• leftover pudding (also from the cake recipe) If you have to cook a fresh pudding, let it cool for a while before you using it
• some tablespoons of your favourite jam (i used a strawberry-blackberry jam)
• some teaspoons of cinnamon-sugar
• powdered sugar

1. Preheat oven to 160°C and grease a round baking form.
2. Roll out the dough into a rectangle. Be sure that it´s not too thin, otherwise you can´t roll the dough.
3. First spread the pudding and then the jam on the dough. Then it´s time to roll in the dough. This is a little bit tricky, cause the pudding make´s it very soft
4. Take a sewing yarn and cut the dough into small rolls.
5. Place the rolls into the baking form and let it rest for about 10-15 minutes. Put it in the oven and bake until golden brown. Let it completely cool down and sprinkle with powdered sugar.

STRAWBERRY-RHUBARB-CRUMBLE CAKE

This is actually the same recipe as the apple-rhubarb cake. But the dough is enough for two baking sheets. With the rest of the dough you can make cinnamon rolls, strawberry-almond rolls, or my pudding-jam-roll cake (next recipes). If you wanna have two baking sheets with the cake just double the ingredients for the filling and the streusel. Just try it out and add the fruits you like! It´s such an easy recipe!!!

      Ingredients for the dough:

• 500g all purpose flour
• 1 package active dry yeast
• 1/4 l lukewarm milk
• 50g sugar
• 80g warm melted margarine
• 1 egg-replacer
• a pinch of salt

1.  Add flour and the yeast into a bowl. Mix well and set aside.
2. In a small pot heat soymilk and margarine until it´s lukewarm and melted.
3. In a second bowl mix the milk-mixture, sugar, salt and egg-replacer and mix until everything is well combined. 
4. Slowly add the flour and knead for about 10 minutes to a compact dough. Cover with a kitchen towel and let it rise until it´s doubled in size
5. After rising, knead the dough for another 10 minutes. Then grease a baking dish and sprinkle lightly with flour. Roll out the dough and put it into the form. After that, prick the dough all over with a fork.

Ingredients for the filling:

• 3 bars rhubarb
• about 400g strawberries
• 6 tbsp sugar (or to taste)
• 1 package custard powder + 3 tbsp sugar + 500ml soymilk 

1. Wash and half or quarter the strawberries. Peel the rhubarb and cut into small pieces.
2. In a small pot heat the rhubarb, the sugar and maybe a little bit water and simmer until slightly soft, but not mushy.
3. Prepare a pudding with the custard powder, the sugar and the soymilk. 
4. Spread the dough with some of the pudding, you won´t need everything of it. 
5. Distribute rhubarb and strawberries over the dough.

Ingredients for the streusel:

• 300g all purpose flour
• 150g soft margarine
• 150g sugar
• 1 tsp cinnamon
• a pinch of salz

1. Add all ingredients into a bowl and mix by hand until it´s well combined and the mass is getting crumbly. 
2. Distribute the crumbles over the cake.
3. Bake in a 160°C oven for about 20 - 30 minutes. 
4. Let it cool completely and sprinkle with powdered sugar!

APPLE-RHUBARB-CRUMBLE CAKE

Ingredients for the dough:

• 60g whole wheat flour
• 190g all purpose flour
• 1/2 package active dry yeast
• 1/8 l soymilk
• 25g sugar
• 40g margarine
• 1 prepared egg-replacer
• a pinch of salt 

1. Mix the two flours in a bowl and add the yeast. Mix well and set aside.
2. In a small pot heat soymilk and margarine until it´s lukewarm and melted.
3. In a second bowl mix the milk-mixture, sugar, salt and egg-replacer and mix until everything is well combined. 
4. Slowly add the flour and knead for about 10 minutes to a compact dough. Cover with a kitchen towel and let it rise until it´s doubled in size
5. After rising, knead the dough for another 10 minutes. Then grease a baking dish and sprinkle lightly with flour. Roll out the dough and put it into the form. After that, prick the dough all over with a fork.

Ingredients for the filling:

• 3 bars rhubarb
• 2 apples
• 6 tbsp sugar (or to taste)
• 2 - 3 tbsp water
• 1 package custard powder + 3 tbsp sugar + 500ml soymilk 

1. Peel apples and rhubarb and cut into small pieces.
2. In a small pot heat the fruits, the sugar and some water until slightly soft, but not mushy.
3. Prepare a pudding with the custard powder, the sugar and the soymilk. 
4. Spread the dough with some of the pudding, you won´t need everything of it. 
5. Distribute the apple-rhubarb-mass over the dough.

Ingredients for the streusel:

• 230g all purpose flour
• 70g whole wheat flour
• 150g soft margarine
• 1 tsp cinnamon
• a pinch of salz

1. Add all ingredients into a bowl and mix by hand until it´s well combined and the mass is getting crumbly. 
2. Distribute the crumbles over the cake.
3. Bake in a 160°C oven for about 20 - 30 minutes. 
4. Let it cool completely and sprinkle with powdered sugar!

MINI-CHEESECAKE

This is not going to be a new recipe. Just a variation of my "Cherry-Cheesecake Recipe". I had some leftovers and decided to make little cheesecakes with the ingredients. It´s so simple and doesn´t need a lot of time! You only have to grease such a small form and put it there with dough. Fill in the "cheese-mixture" and cover it with the dough. Take a fork and firmly press the edges of the dough. Cut a cross in the middle of the batter and put it in a 180°C oven. I´m not sure how long it has baked.. but it should be something around 15 minutes!!!  Let it completely cool down and sprinkle with powdered sugar!!!

VEGAN CHERRY-CHEESECAKE

For weeks i wanted to bake a yummie cheesecake, but my first try to prepare cheesecake-brownies was a totally disaster. So yesterday i dared it the second time. Is this sentence right??? I have no idea, but i think you know what i mean =) This time i made a chocolate shortcrust  with yummie cherry-cheesecake filling... and ...to be honest... the result is really good. Ok, here and there is something to improve but these are really small things. The "cheese" was a little too hard. So i would leave out one of the two tbsp. of cornstarch. I also would add a little bit more lemonjuice. In this recipe i had 2 tablespoons. Next time i think i would use 3-4 tablespoons. But this is a matter of taste. =) The recipe is for a 26cm cake tin.

Ingredients for the dough:

• 300g all-purpose flour + some extra flour for the cake tin
• 1 tsp baking powder
• 1 tsp soy-flour + 2 tbsp. water (stired)
• 1 tbsp cacao powder
• 150g margarine (it shouldn´t be too hard) + some extra margarine for the cake tin
• 150g sugar

Ingredients for the filling:

• 1kg soy yogurt
• 130 - 150g sugar
• 3-4 EL lemonjuice
• 250ml oat cream or soy cream
• 1 tbsp cornstarch
• 2 bags of custard powder
• 1 glass of cherrys (drained about 350g)

 additional: some powdered sugar to dust the cake

1. Give the yogurt into coffee filters and place it on a sieve to drain. You can make this over night cause it will need at least 5-8 hours. At the end you will need 500 - 600g of drained yogurt.
2. Mix the flour with the baking powder and the cacao powder and sift it on a clean work surface.
3. Add the soy-flour mixture and the sugar to it. Cut the margarine into small pieces and give it to the rest. Now it´s time to knead everything to a compact dough.
4. Wrap the dough in transparent foil and let it rest in the refrigerator for at least 1 hour.
5. Roll out two-thirds of the dough in the size of the cake tin. Grease and flour the cake tin and put the dough into it. (don´t forget the edges!!!)
6. Add all the filling-ingredients (except the cerries) into a bowl and purree everything with the immersion-blender to get a smooth mass.
7. Carefully fold in  the cherries and pour the mass into the cake tin.
8. Use the rest of the dough to form small pieces and put them on the cake.
9. Put it in a 180 °C oven and bake for 50- 55 minutes. 
10. Let the cake completely cool down and dust the cake with some powdered sugar.

VEGAN APPLE CAKE OR "APFELWEINTORTE"

The apple-cream cake was the second cake for the concert-catering. I absolutely love that one. It´s not as boring as a pound cake and not as complex as to prepare a cream pie. Another good thing is that the dough contains very little sugar, but the apple-mass makes the cake fruity and sweet to the taste. So but now i´ve raved enough. Just try it out and see for yourself =)

Ingredients:

• 150g margarine
• 70g sugar + 150g sugar
• 1 egg-Replacer
• 1/2 package baking powder
• 2/4 liter apple-juice + 1/4 liter water
• 1 package vanilla-sugar
• 250g all-purpose flour
• 1 kg apples
• 2 packages custard-powder
• 1 pack whipping cream (i used soyatoo)
• powdered sugar (to taste)
• some cinnamon

1. Mix the flour with the baking powder and sift onto worktop. Make a well at the centre.
2. Place the mixed egg-replacer, the margarine and 70g sugar in the well and knead until the dough is soft. Let the dough cool until you prepare the apple-mass.
3. Peel the apples and cut them into small pieces. 
4. Slightly damp your apples with 150g of sugar for about 10 minutes. 
5. Mix well the custard-powder with about 10 tbsp of the water. Heat the rest of the water together with the juice. Add the custard mixture to the hot juice and stir well. Let it cook for about 1 minute. Then slowly fold in the apples.
6. Butter a 26cm springform pan. Roll out the dough and place into the pan. Don´t forget the sides!
7. Fill the apple mixture to the springform and put it in a 175°C oven and bake for about 60 minutes. 
8. If the cake is ready, take it out of the oven and let it cool completely before adding the whip cream. 
9. Whip cream until stiff. Add powdered sugar and cinnamon to taste and spread it over the cake.
10. Sprinkle with a little bit of cinnamon-sugar and put it in the refrigerator until you need the cake!!

VEGAN DONAUWELLE

 

Some of my friends and i often organise concerts with a lot of vegan food for the visitors. Today is the next show and this is the reason for my big baking-session yesterday. I decided to make a vegan donauwelle (cause this is the favourite for every celebration or event), my mum`s famous nutwedges, an apple-cream cake and cinnamon rolls.

The recipe for the donauwelle is quiet easy. It needs a little bit time, but it is worth!!!
It´s creamy, fruity and chocolaty. So what could you get more?


Ingredients for the dough:

• 500g all-purpose flour 
• 1 tsp baking powder
• 300g sugar
• 250g margarine
• 3 tsp vanilla sugar
• 2-3 tbsp cacao-powder
• 2 large glasses of cherries
• 8 level tbsp cornstarch + 8 tbsp water + 4 tsp baking powder
• 250ml soymilk

Ingredients for the buttercream:

• 1 package vanilla pudding
• 500ml soymilk
• 3 tbsp sugar
• 250g margarine

for the glaze you need about 200 - 300g chocolate coating.

1. Mix the cornstarch, the water and the baking powder.
2. Stir the margarine until creamy and add the sugar, the vanilla sugar, and the cornstarch mixture.
3. Mix the flour with the baking powder and add it slowly, together with the milk, to the rest.
4. Half the dough and put one part on a greased baking sheet
5. Add the cacao powder to the other part in the bowl and mix well. Then spread out dark dough on to the white dough.
6. Distribute the cherries over the top. Press them a little bit into the dough.
7. Put it in the oven and bake in a 200°C oven for 20 - 25 min.
8. Prepare a pudding with the pudding powder, the milk and the sugar and let it completely cool. 
9. For the buttercream, stir the margarine until creamy and add the cold pudding until creamy as well. 
10. Spread dough with the buttercream. Melt the chocolate and spread them on the cake.

MINI PEACH-YOGURT-CAKE

This is my first cake without using any recipes. And i´m so proud that nothing collapses :)
I have to practise using agar agar, cause the peach-cream is a little bit too soft.
I haven´t had a good vegan whip cream, perhaps this was the reason.
This recipe could be made with every other fruits i think. Berries would be great!

I don´t  wanna publish this recipe now cause i´m going to bake this cake again to improve the recipe. 
Overlooking the small mistakes, i can say that the cake was sooooooooo good!