CAKE INSPIRATION FROM AROUND THE WORLD with Dreidoppel flavour variety Different countries – different ! 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 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 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 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 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. Prepare the chocolate BASE Marshmallow 10 2 pcs Sponge bases mousse. Pipe dabs of cream on base, Vanilla 420 715 g Sacher Mix (40222) 100 40 g Shortbread Glaze 8 cm bzw. 24 cm alternating flavours (see picture). For Mousse 220 360 g Water the glaze: whisk the egg yolk and su- 120 215 g Butter VANILLA MOUSSE gar together over a warm double-boi- 20 30 g Espresso Paste Instructions: 70 110 g Fond Royal CL ler. Mix the Creme Tradition with the (26704) Baking temperature: approx. 190° C Espresso Paste Neutral (12466) water and add to the egg mixture. 30 40 g Creme de Cacao Baking time: approx. 20 Min. (26704) 90 140 g Water Allow to boil up briefly. Pour over top Paste Combine all ingredients for the cake • with a typical 2 3 g Vanilla PRINCESSE cake layer, sprinkle with brown sugar, (20406) layers in the mixer at slow speed for espresso taste (28006) and caramelise with flame. Place on 80 140 g Decor Mini Choco- 4 minutes, then spread in rings and • rounded off with 340 550 g Cream, whipped, cake and garnish with Schokoladino. late Shavings (08401) bake (8 cm: 2 bases, each 45 g; a light cocoa note unsweetened 24 cm: 2 bases, each 500 g). • bake stable Chocolate FILLING Marshmallows: boil sugar, dextrose, Filling • vegan Mousse 50 80 g Shortbread Biscuits water and glucose together until the 600 750 g Schogette (43422) mixture reaches 122° C. Combine Base Base water and Sanett gently in a mixer,

14 15 Greetings from Asia

Inspiration: Japanese Cheesecake Light and fluffy, more soufflé than cake – the Japanese, or Cotton Cheesecake is one of the hottest international trends right now!

We have added a hint of lemon and delicate powdered sugar deco- rations, making it a real eye-catcher in display cases.

Recipe on page 24 16 17 Greetings from Germany

Inspiration: Black Forest Cake Although we don‘t know the exact origin of the Black Forest Cake – everyone agrees that the combination of fruity cherries, cherry brandy, moist choco- late cake layers and whipped cream is a must-have in Germa- ny‘s pastry counters.

For our Black Fo- rest-style cake and tartlets, we use choco- late wafers to create an elegant, striking presentation.

Recipe on page 25 18 19 Greetings from Hungary

Inspiration: Dobos Cake In the late 19th century, József Dobos develo- ped one of Hungary‘s best-known cakes. The original recipe consists of 8 layers of , chocolate cream, and caramel glaze.

Our interpretation also features delicate cake layers and creamy chocolate buttercream.

Recipe on page 26 20 21 Greetings from Africa

Inspiration: Marula Fruit The marula tree is known as the king of African trees due to its ability to produce impressive harvests with very little water. Delicious jams and liqueurs are made from the fruit, with its tart refreshing taste.

We have combined PASTAROM Classic Marula mit PASTAROM Paste Mango.

Recipe on page 27 22 23 Icing sugar Instructions: decoration KIRSCH CREAM (CAKE) Chocolette Paste Combine cream cheese, butter, 100 100 g Fond Royal CL (23706) milk, Cream Cheese 5 Plus and Neutral (12466) couverture deco- Citroperl, then heat over a dou- 130 125 g Water plates and discs ble-boiler to 45° C. Sift together flour 40 40 g Cherry Brandy cherries, fresh and starch. Beat egg whites slowly Paste (21704) together with the sugar and baking 500 500 g Cream, whipped, Instructions: powder until the is stable unsweetened Instructions Cake (24 cm): and smooth. Form 2 rings of Paradiso Fruit Delight KIRSCH CREAM (RING) Cherry (18 cm) and freeze. Arrange Fold the egg yolks bit by bit into 35 g Fond Royal CL the kirsch cream (ring) in the silicon the cream cheese batter, then the Neutral (12466) ring (Silikomart FLM01B). Prepare Greetings from flour-starch mixture. Mix in 1/3 of the Greetings from 45 g Water the chocolate cream ring in the same meringue, stirring until the batter is 10 g Cherry Brandy way. Spread the shortcrust base with smooth, then carefully fold in the re- Paste (21704) Power Filling Amarena Cherry (60 g). AsiA maining meringue. Line the bottom Germany 170 g Cream, whipped, Place a ring around it. Then place a of a cake tin with baking paper and Cheesecake batter unsweetened cake layer (about 15 mm thick) on top ingredients: grease the sides. Pour in cake batter ingredients: 45 160 g Paradiso Fruit and soak with kirsch syrup. Spread Slice „Greetings from Asia“ 10 tartlets 8 cm Ø or (to max. 1,5–2 cm below top edge), 10 tartlets 8 cm Ø or Delight Cherry the chocolate cream (cake) on the Citroperl (17403) 1 cake 20 cm Ø and place in a water bath filled with 1 cake 24 cm Ø (31218) cake, and press the frozen kirsch • fresh, tangy, with approx. 4 cm of hot water. cream ring into it, centering it (see dia- a light bitter note Ø 8 Ø 20 cm Tip: place a cloth on the bottom of the Ø 8 Ø 24 cm CHOCOLATE CREAM (RING) gram). Place the second cake layer • contains natural lemon flavour CHEESECAKE BATTER water bath for insulation. 10 1 pcs Shortcrust pastry base 35 g Fond Royal CL on top, soak in syrup, and spread with • proven for 60 170 250 g Cream Cheese (MELLA-MÜRB/IREKS) Schokolade (12066) more Power Filling Amarena Cherry. years 45 70 g Sugar Bake at 200° C for 18 minutes. Redu- (8 cm bzw. 24 cm Ø), 45 g Water Spread the kirsch cream on top, press 40 60 g Butter ce oven temperature to 140° C and baked 180 g Cream, whipped, the frozen chocolate cream ring into 65 100 g Milk bake for another 30 minutes, leaving 10 2 pcs Dark cake layers unsweetened it, smooth the surface, and chill. For 6 10 g Cream Cheese the oven door slightly open. After (8 cm bzw. 24 cm Ø), 160 g Paradiso Fruit the glaze, boil the cream and stir in 5 Plus (18804) 30 minutes, turn off the oven but leave see label Spezial- Delight Cherry warm Schokoladino and Sanett solu- 4 6 g Citroperl (17403) the cake in for 10 minutes. After letting massen Mix (40922) (31218) tion. Use this to glaze the top of the 40 60 g Flour the cake cool slightly, remove it from Kirsch cream 200 210 g Simple syrup - cake. Flavour the garnishing whipped 25 40 g Wheat Starch the form and decorate with stenciled with Cherry Brandy GLAZE cream with the Fine Pastry Pastes and icing sugar motifs. Paste (21704) 80 80 g Cream dot top of cake with dabs of whipped 4 6 pcs Egg yolk 120 130 g Power Filling 160 160 g Schokoladino cream. Place couverture sheets and Instructions (8 cm): Amarena-Cherry (36818) discs on cake as in photo. Cherry Brandy Paste MERINGUE Preheat oven to 120° C, and bake (38708) 20 20 g Sanett solution (21704) 4 6 pcs Egg whites forms in water bath for approx. Sanett (33066), see Instructions tartlets (8 cm): Fill Para- • distinctive taste 45 70 g Sugar 50 minutes. CHOCOLATE CREAM (CAKE) label for preparation diso Fruit Delight Cherry in a spheri- • with 55 % Black 3 4 g Baking powder 100 100 g Fond Royal CL cal mould and freeze. Layering of the Forest Cherry Chocolate (12066) DECORATION tartlets proceeds similarly to the larger Brandy Chocolate cream • for genuine DECORATION 125 125 g Water 50 g Cream for cake, however only one frozen fruit ring with cherry classic German Icing Sugar filling 500 500 g Cream, whipped, decoration with ring is placed, namely in the bottom recipe stencil unsweetened Stabifix F (31904) part of the tartlet (chocolate cream). Chocolate cream Cherry Brandy Paste (21704) Slice „Greetings from Germany“ 24 25 60 120 g Creme de Cacao Mix Butter Caramel with the warmed 60 85 g Sanett solution Flavour Europa and mix into cake batter. Paste (20406) Sanett solution and pour over the Sanett (33066), see Spread into rectangles (8 cm: 32 x 6 cm; shortcrust wedges. When cooled, pla- label for preparation 24: 60 x 40 cm). Bake. Cut cooled cake GLAZE ce wedges on the rosettes and sprink- 500 700 g Cream, whipped, into stripes (8 cm: 30 x 5 cm; 24 cm: 10 1 pcs Shortcrust pastry base le chocolate bits around base of cake. sweetened 60 x 9 cm). Spread shortcrust base with (MELLA-MÜRB/IREKS) Power Filling Peach-Passionfruit. For (8 cm bzw. 24 cm Ø), MANGO TYPE MOUSSE the Marula Mousse: Mix together Sa- baked 30 40 g PASTAROM Paste nett solution and PASTAROM Classic (divide 8 cm in 6 Mango H (67440) Marula, fold in whipped cream. Prepare wedges, 24 cm in 12) 60 80 g Sanett solution Mango Mousse in the same way. Spread 250 250 g Butter Caramel Sanett (33066), see the mousses alternately in thin layers on (45118) label for preparation the cake stripes. Place stripes in a spiral Greetings from 65 65 g Sanett solution Greetings from 500 680 g Cream, whipped, pattern on the shortcrust base. Freeze Sanett (33066), see sweetened for at least 2 hours. Frost with stabilised label for preparation whipped cream, freeze again briefly. Hungary 10 50 g Decor Chocolate AfriCa DECORATION For the glaze: Boil water, sugar and Flakes (97201) 50 50 g Cream for glucose syrup together to 110° C. Add ingredients: ingredients: decoration with condensed milk, couverture and Sanett 10 tartlets 8 cm Ø or Instructions: 10 tartlets 8 cm Ø or Stabifix F (31904) solution. Flavour 400 g (8 cm: 45 g) Creme de Cacao 1 cake 24 cm Ø Baking temperature: approx. 210° C 1 cake 24 cm Ø 20 10 g Mangocubes with PASTAROM Paste Mango H, and Paste (20406) Baking time: approx. 8 / 6 Min. 80 30 g Pistachios, chopped the remaining glaze with PASTAROM • strong full-bodied Ø 8 Ø 24 cm To prepare the Dobos cake layers, Ø 8 Ø 24 cm Mangoslices Classic Marula. Pour the yellow glaze flavour 10 1 pcs Shortcrust pastry base beat Spezialmassen Mix, water and 10 1 pcs Shortcrust pastry base Red currants over the cold cake with a spoon. Lea- • with 40 % cocoa powder (MELLA-MÜRB/IREKS) flavourings for 5–7 minutes at fast set- (MELLA-MÜRB/IREKS) ving a bit of the yellow glaze on the • vegan (8 cm bzw. 24 cm Ø), ting, then fold in melted butter. Spread (8 cm bzw. 24 cm Ø), GLAZE spoon, put some of the brown glaze baked batter among 9 24-cm (or 5 8-cm), baked 50 50 g Water on top of it and pour carefully over the 80 50 g Power Filling bake and cool. 80 50 g Power Filling 100 95 g Sugar cake (see photo). Garnish with whipped Peach-Passionfruit Combine Buttercream Base with Peach-Passionfruit 100 75 g Glucose syrup cream, pistachios and fruits. (32908) water. Beat softened butter un- (32908) 50 60 g Condensed Milk til fluffy. Fold the cold cream and Chocolate 100 90 g Sanett solution DOBOS CAKE Creme de Cacao slowly into the but- buttercream DARK CAKE LAYERS Sanett (33066), see 260 470 g Spezialmassen Mix ter, then beat all together. rosette 300 340 g Spezialmassen Mix label for preparation (40922) Spread shortcrust base with 250 g (40922) 150 130 g Couverture, white Marula- Dark layers 200 325 g Water Power Filling Peach-Passionfruit 220 275 g Water mango glaze 1 3 g Trisan (16604) (8 cm: 25 g), top with a cake layer. 30 35 g Butter, melted 4 4 g PASTAROM Paste 3 8 g Vanille Europa Spread with cream. Place the next 40 48 g Creme de Cacao Marula (78104) PASTAROM Classic (71904) cake layer on top, spread with cream; Paste (20406) 20 20 g PASTAROM Paste Marula (78104) 50 95 g Butter, melted repeat these steps until 9 layers 8 10 g Cake Flavour Mango H (67440) • liqueury chocola- te taste (8 cm: 5 layers) have been used. Set Europa (77104) • fruity rounded CHOCOLATE BUTTERCREAM aside to chill. Instructions: • brown colour 200 400 g Buttercream Base Frost the cake with the remaining MARULA MOUSSE Baking temperature: approx. 220° C • vegan (34611) cream, including pipee rosettes on 10 15 g PASTAROM Classic Baking time: approx. 7 Min. 500 1.000 g Water top. Marula (78104) Beat Spezialmassen Mix with wa- 500 1.000 g Butter ter. Combine melted butter with the Creme de Cacao Paste and Cake Dobos cake Chocolate Marula Mango type layers buttercream mousse mousse 26 27 MODERN IN TRADITION

Since 1899, we have been the specialist for the development and production of fruity and sweet flavourings. As a traditional company with nearly 12 deca- des of experience, we understand better than nearly anyone how to combine traditional craft with modern inspiration

From Langenfeld into the World Our extensive product range, from cream stabilisers to baking mixes to flavou- rings and pastry pastes, lightens daily operations in bakeries and confectiona- ries, and is exported from Langenfeld (Rheinland) all over the world.

Our core competence: taste With over 80 different pastry pastes and flavourings – from classic to trendy – we provide you with subtly balanced flavour nuances and characteristic colours for the preparation of custom creations, from delicate cakes to efficient traybakes.

Dreidoppel – Ideas for good taste! Since 1899.

Discover our product range for more creativity in bakeries, PASTRY SHOPS and ice-cream PARLOURS at www.dreidoppel.de 08/2018 Mat.-No. 1375 E

Dreidoppel GmbH · Ernst-Abbe-Straße 4–6 · 40764 Langenfeld/Germany · Phone +49 2173 7909-0 [email protected] · www.dreidoppel.de /dreidoppel