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Cake Inspiration from Around the World

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Cake Inspiration from Around the World CAKE INSPIRATION FROM AROUND THE WORLD with Dreidoppel flavour variety Different countries – different CAKES! Austria Greetings from Come with us on an inspiring journey of tions in order to provide you with even You will find more information about our indulgence to the panorama of cakes more diversity in your product range. products and lots of inspiration for ca- Germany from our European neighbours, or from Now you can conjure up customised kes at www.dreidoppel.de. the far corners of the world. We have variety in your showcase with just one HUngary classical cake recipes for you, morni- mixture. sed and with a new twist, so that you Spain can present your customers and guests Our extensive range of many flavourings Asia with fresh ideas in your range of cakes. and pastry pastes will put the typical tas- Canada tes of each country in baked goods in We have written these recipes both as the blink of an eye, and will delight cus- Usa classic cakes and as trendy single por- tomers with a delicious vacation feeling. Contents Greetings from Austria 12 Greetings from Canada 15 Greetings from Hungary 26 Africa Inspiration: Apple strudel Inspiration: S‘mores Inspiration: Dobos Cake Greetings from the USA 13 Greetings from Asia 24 Greetings from AfriCa 27 Inspiration: BANANA Foster Inspiration: Japanese Cheesecake Inspiration: Marula Cake Greetings from Spain 14 Greetings from Germany 25 Inspiration: San Marcos Cake Inspiration: Black Forest Cake 2 3 Greetings from Austria Inspiration: Apple strudel Sweet-sour apples, juicy raisins, crunchy almonds and fragrant cinnamon combined with a classic strudel pastry, puff pastry or quark dough –- and there you have apple strudel, one of Austria‘s most beloved pastries. Our interpretation is especially appealing with its extravagant apple rosette decora- tion. Recipe on page 12 4 5 Greetings from the USA Inspiration: Banana Foster Banana Foster, or flambéed bananas, is a popular dessert in the US which suppo- sedly originated in New Orleans. Our cake and tartlet variations combine rum and vanilla accents with banana and toffee. Recipe on page 13 6 7 Greetings from Spain Inspiration: San Marcos Cake Spain‘s traditional holiday cake is made of light sponge, chocolate creme and whipped cream. In our variation of the San Marcos Cake, we stack three cake layers alternating with dabs of chocolate creme and whipped cream. Recipe on page 14 8 9 Greetings from Canada Inspiration: S‘Mores S’Mores are the be- loved American and Canadian campfire treat. A shortened form of „some more“, because you just keep wanting more, this clas- sic sweet is made with roasted marshmallows and melted chocolate sandwiched between two crisp cookies. Our interpretation of s‘mores in cake form, whether large or small, has additional hints of caramel and espresso! Recipe on page 15 10 11 10 pcs Puff pastry stripes, FILLING base on top. Mix the banana slices 50 x 3 cm 120 280 g Banana slices, with the Toffee Paste and nuts, and rolled very thin fresh spread 175 g (8 cm: 15 g) on the 5 pcs Puff pastry stripes, 10 15 g Toffee Paste bottom layer. Prepare the vanilla-rum 30 x 3 cm (41904) mousse and spread 350 g (8 cm: rolled very thin 30 55 g pecans, 35 g) on the bananas. Place the second chopped cake layer on top, then the remaining DECORATION bananas, and spread 350 g whipped 300 280 g Sprühfix Apricot VANILLA-RUM MOUSSE cream on top. Top with third cake lay- (37988) 50 95 g Fond Royal CL er. Freeze briefly. Frost with the stabili- 150 50 g Almonds, sliced, Neutral (12466) sed whipped cream and make a com- roasted 60 120 g Water bed pattern. Finish garnishing with the Greetings from Greetings from 1 10 g Rum JAMAIKA Bienetta and Butter Caramel. Instructions: Paste (21904) Baking temperature: approx. 180° C 3 5 g Vanille Moroni Austria Baking time: approx. 20 / 40 Min. the USA Paste (22004) For the topping: Cut the apples into 240 475 g Cream, whipped, ingredients: thin slices and blanch them briefly in ingredients: unsweetened 10 tartlets 8 cm Ø or hot water. Roll out the puff pastry and 10 tartlets 8 cm Ø or Cinnamon (78704) 1 cake 24 cm Ø cut into thin stripes (3 cm). Place the 1 cake 24 cm Ø DECORATION • sweet cinnamon apple slices on top and roll them up. 200 400 g Cream for bark note Ø 8 Ø 24 cm Lay the pastry roses in a ring (8 or 24 Ø 8 Ø 24 cm decoration with • spicy-herbal 10 1 pcs Shortcrust pastry base cm diameter, see photo) and bake. 10 1 pcs Shortcrust pastry base Stabifix F (31904) cinnamon leaf finish (MELLA-MÜRB/IREKS) Spread the shortcrust base with Pow- (MELLA-MÜRB/IREKS) 20 10 g Bienetta (33518) • natural cinnamon (8 cm bzw. 24 cm Ø), er Filling Peach-Passionfruit, place (8 cm bzw. 24 cm Ø), 20 10 g Banana chips, flavour for all baked a ring around it, and lay a puff pastry baked dried cinnamon baked 80 50 g Power Filling base on top. Spread half of the apple 100 50 g Butter Caramel 30 50 g Butter Caramel goods Peach-Passionfruit filling on top of this. Place the second (45118) (45118) (32908) puff pastry base on top and spread 20 2 pcs Puff pastry bases with the remaining apple filling. Glaze Apple POUND CAKE BASE Vanilla-Rum rosettes Mousse (8 cm bzw. 24 cm Ø), the prepared topping with Sprühfix Apple filling 375 375 g SandRühr Premium Instructions: baked Apricot and lay it on top. Decorate (43113) Baking temperature: approx. 190° C 600 2.300 g Apple Filling with almonds. 250 250 g Water Baking time: approx. 20 Min. Special (37688) 250 250 g Edible Oil Combine the ingredients for the 30 100 g Raisins 250 250 g Flour pound cake base in the mixer at slow Banana Paste 30 120 g Almonds, split, 60 60 g Banana Paste speed for 4 minutes, then spread (20204) roasted (20204) in rings (8 cm: 2 bases, each 60 g; • full, sweet, fruity 10 7 g Cinnamon (78704) 10 10 g Zimtino (15104) 24 cm: 3 bases, each 400 g). Bake. flavour 5 5 g Butter (70504) Set one or two whole banana chips • with banana pulp TOPPING aside for the garnish, then chop the • bake stable • vegan 3 3 pcs Apples SYRUP rest and bake them together with 1 1 pc Puff pastry strip, 100 80 g Simple syrup 2:1 the Bienetta (temperature: approx. Shortcrust pastry 80 x 3 cm 10 10 g Rum JAMAIKA 190°C, baking time: approx. 6 min). Filling Power Filling rolled very thin Paste (21904) Spread the shortcrust base with Butter Puff pastry Peach-Passionfruit Banana base Caramel and place a pound cake 12 13 CHOCOLATE MOUSSE 200 340 g Butter Caramel pouring the cooled (to 100° C) sugar 70 55 g Fond Royal CL (45118) solution in slowly. Add Vanilla BOUR- Schokolade (12066) BON Paste and whip. Dust some of 90 70 g Water 250 300 g Schogette (43422) the combined starch and sugar onto 340 275 g Cream, whipped, a baking tray and spread the cooled unsweetened GLAZE marshmallow mixture over it. Sprinkle 100 95 g Sugar with more starch-sugar mix. Let set for DECORATION 60 55 g Water at least 4 hours. Cut into cubes and EGG GLAZE 6 5 g Cocoa Powder store in an airtight container. 45 45 g Egg yolk 70 60 g Condensed Milk Spread the shortcrust base with But- 95 95 g Sugar 70 60 g Sanett solution ter Caramel, and top with a pound 10 10 g Creme Tradition Sanett (33066), see cake layer. Pipe Schogette and But- Greetings from (33811) Greetings from label for preparation ter Caramel in alternating rings onto 35 35 g Water 90 80 g Couverture, dark the cake, and sprinkle with cookie 110 95 g Topglanz Plus crumbs. Repeat with the next cake Spain 20 15 g Brown Sugar Canada (44018) layer, then top with the third cake layer 20 30 g Schokoladino and chill. Whip the remaining Scho- ingredients: (36818) ingredients: MARSHMALLOW gette and frost cake with it. For the 10 tartlets 8 cm Ø or 10 tartlets 8 cm Ø or 30 15 g Water glaze, boil sugar, water and cocoa Oraperl (17303) 1 cake 24 cm Ø Instructions: 1 cake 24 cm Ø 20 10 g Sanett (33066) powder to 105° C. Mix in condensed • fruity, fresh Baking temperature: approx. 190° C milk, Sanett solution and couverture. flavour of ripe Ø 8 Ø 24 cm Baking time: approx. 15 Min. Ø 8 Ø 24 cm 70 35 g Sugar Finally, fold in Topglanz carefully. Gla- oranges BASE AND TOPPING Combine all ingredients for the pound 10 1 pcs Shortcrust pastry base 30 15 g Dextrose ze cake. Flame marshmallows lightly • made from cold-pressed 270 200 g SandRühr Premium cake base in the mixer at slow speed (MELLA-MÜRB/IREKS) 30 15 g Water and garnish cake. orange oil (43113) for 4 minutes, then spread in rings and (8 cm bzw. 24 cm Ø), 30 15 g Glucose • an excellent 180 135 g Edible Oil bake (8 cm: 2 bases, each 40 g; 24 baked 2 1 g Vanille BOURBON alternative to 180 135 g Water cm: 2 bases, each 300 g). Mix Fond 100 50 g Butter Caramel Paste (21804) orange zest 180 135 g Flour Royal CL Neutral with water and Va- Egg glaze (45118) Starch : Powdered 5 4 g Oraperl (17303) nilla PRINCESSE and fold in whip- Sugar 1:1 ped cream.
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