DOCSLIB.ORG

Japanese Cotton Cheesecake with Mango Glaze

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Japanese Cotton Cheesecake with Mango Glaze Japanese Cotton Cheesecake with Mango Glaze This cotton cheesecake is a cake made with cheese as the name indicates, you will not find pie crust because it is a cake and not a pie or tart. I had posted similar recipe years ago…throughout the time I kind of change slightly the recipe/method and I believe that has improved a bit… – Why the hype with the Japanese cotton/souffle cheesecake? The texture of this cheesecake is cottony, soft, and very…very light…if you are looking for the traditional New York cheesecake you will be disappointed…it is a marriage between chiffon cake and cheesecake. – Is this the Japanese cheesecake that “jiggles”? Yes, it will jiggle when out of the oven…but it will not jiggle at it best…cold. – How to achieve such a texture? The texture of the Japanese cheesecake is a marriage between chiffon cake and cheesecake…it is mainly the addition of cream cheese into the chiffon cake batter. Baked under lower heat and in water bath (bain marie). – Do I need to glaze? Absolutely no…it is up to you, but I find it prettier dur to the shiny layer and the hint of a sweet/tart with the light cheesecake just adds an extra sensation to the cake. – Should we explore the recipe? Here we go… Ingredients: Cheesecake 227 g cream cheese (8 oz) 140 g sugar 6 large or 5 jumbo size eggs, separated 100 g milk 60 g butter 60 g cake flour 20 g corn starch 10 g white vinegar 40 g lemon juice 1 teaspoon vanilla extract Mango Glaze 2 tablespoons mango jam (or any jam of your preference) 1 tablespoon water Fresh mango and blueberries for garnish Method: Cheesecake Preheat oven at 285oF. Prepare the baking pan by layering parchment paper at the bottom. Wrap the pan with aluminum foil, double it to prevent water to enter the pan as the cheesecake will be baked in bain-marie. In a small bowl measure the cake flour, corn starch and add a pinch of salt. In a double boiler melt cream cheese, butter, and milk. Let the mixture cool a little and fold in the egg yolk. Add the lemon juice and vanilla extract and then sift the flour mixture and mix gently until well blended. Set aside while preparing the egg white meringue. Whisk egg whites with the vinegar until foamy. Add in the sugar into thirds and whisk until soft peaks form. Fold in approximately ⅓ of the egg white into the cream cheese mixture and mix gently with a spatula just all the ingredients are incorporated. Pour the mixed cream cheese mixture to the remaining of the egg white and fold in very gently not deflating the egg white. Pour the batter into the prepared cake pan(s). Tap the pan on the counter a couple of times to remove the air bubbles trapped in the batter. Place the cake pan(s) in a tray and add hot water (bain marie). Bake the cheesecake at 285oF for the first 15 minutes, then lower the temperature to 275oC and bake for another 15 minutes. The last 15 minutes at 250oC, total of 45 minutes. Turn off the oven and leave the oven door slightly open for 5 minutes. Remove the pan(s) from the oven and gently remove the cheesecake(s) from the pan(s). Let it cool completely before coating the top with the mango glaze. Mango Glaze. In a small pan add the mango jam and water. Mix and cook under low heat until an even mixture. Pass the mango mixture through a fine mesh. Let it cool slightly. Assembly Gently brush the top of the cheese cake with the mango sauce. Place the cake in an air tight container and refrigerate overnight. Garnish with fresh mango and blueberries or any other fruit of your preference. Serve cold. – More recipe like this? Please take a look at the following… Did you know that the term bain-marie came from a famous alchemist named Marie? Bain-marie or water-bath is a scientific method used in laboratories and industry where any substance solid or liquid is submerged into another container with water without having any contact with the water. The substance will never reach a temperature above 100oC when using boiling water. In culinary is often used when making delicate sauces to create gentle and even heat throughout the process. Thank you for visiting Color Your Recipes…have a colorful week!.
Load more

Recommended publications
  • Read Book Wagashi and More: a Collection of Simple Japanese
    WAGASHI AND MORE: A COLLECTION OF SIMPLE JAPANESE DESSERT RECIPES PDF, EPUB, EBOOK Cooking Penguin | 72 pages | 07 Feb 2013 | Createspace | 9781482376364 | English | United States Wagashi and More: A Collection of Simple Japanese Dessert Recipes PDF Book Similar to mochi, it is made with glutinous rice flour or pounded glutinous rice. Tourists like to buy akafuku as a souvenir, but it should be enjoyed quickly, as it expires after only two days. I'm keeping this one a little under wraps for now but if you happen to come along on one of my tours it might be on the itinerary Next to the velvety base, it can also incorporate various additional ingredients such as sliced chestnuts or figs. For those of you who came on the inaugural Zenbu Ryori tour - shhhhhhhh! Well this was a first. This classic mochi variety combines chewy rice cakes made from glutinous rice and kinako —roasted soybean powder. More about Hishi mochi. The sweet and salty goma dango is often consumed in August as a summer delicacy at street fairs or in restaurants. The base of each mitsumame are see-through jelly cubes made with agar-agar, a thickening agent created out of seaweed. Usually the outside pancake-ish layer is plain with a traditional filling of sweet red beans. Forgot your password? The name of this treat consists of two words: bota , which is derived from botan , meaning tree peony , and mochi , meaning sticky, pounded rice. Dessert Kamome no tamago. Rakugan are traditional Japanese sweets prepared in many different colors and shapes reflecting seasonal, holiday, or regional themes.
    [Show full text]
  • RETHINK SWEET TREATS with Pourable Cream Cheese
    RETHINK SWEET TREATS with Pourable Cream Cheese Featuring the Winning Chefs from our StarChefs 2020 Competition! Japanese Cheesecake Ice Cream MISO, YUZU, GRAHAM CRACKER Japanese Cheesecake Ice Cream Yield: 2 quarts INGREDIENTS 2 Cups Granulated Sugar 1½ Cups Whole Milk 8 Ounces Smithfield Pourable 2 Teaspoons Yuzu Zest Cream Cheese 3 Cups Heavy Cream 2 Whole Eggs 6 Graham Crackers, crumbled 2 Teaspoons Vanilla Extract 1½ Tablespoons Saikyo Miso DIRECTIONS > In a bowl, beat the sugar, miso and pour the hot custard through a strainer cream cheese until smooth and creamy; into a large clean bowl. beat in the egg and vanilla; set aside. Let the custard cool slightly, then stir Bring the milk to a boil in a medium in the yuzu zest and cream. saucepan; slowly beat the hot milk into the cheese mixture. > Cover and refrigerate until cold or overnight. Stir the chilled custard; CHEF CHRIS CHUNG Moni Nonmi | Boston > Pour the entire mixture back into the freeze in 1 or 2 batches in an ice cream Japanese cheesecake is always one of my favorite desserts. Growing up in Hawaii, pan and place over low heat. Stir con- maker according to the manufacturer’s we had a lot of amazing Japanese bakeries that served it. I wanted to make stantly with a whisk or wooden spoon directions, adding the crumbled graham something that I enjoy and also bring back memories in Hawaii. Instead of making until the custard thickens slightly (don’t crackers or rice crackers to the machine a cheesecake, I put in a twist to make a Japanese Cheesecake Ice Cream with miso let the mixture boil or the egg will when the ice cream is semi frozen; al- and yuzu.
    [Show full text]
  • Café Kitsuné Louvre Offre Une Cuisine Créative Et Réconfortante, Des Classiques De Bistrot Français, Teintés De Touches Nippones, Par La Cheffe Chihiro Yamazaki
    Café Kitsuné Louvre offre une cuisine créative et réconfortante, des classiques de bistrot français, teintés de touches nippones, par la cheffe Chihiro Yamazaki. Café Kitsuné Louvre offers a creative and comforting cuisine, French bistro classics, revisited with a unique Japanese touch, by chef Chihiro Yamazaki. CAFÉ KITSUNÉ LOUVRE, 2 PLACE ANDRÉ MALRAUX 75001 PARIS Ouvert tous les jours de 08h30 à minuit - Service continu de 11h à 23h Open every day from 8.30 am to midnight - Continuous service from 11.00 am to 11.00 pm WWW.CAFEKITSUNE.COM CAFEKITSUNE #CAFEKITSUNE KITSUNE NOS CAFÉS / OUR CAFÉS Espresso Cappucino Flat White Cortado Latte Supplément laits végétaux – avoine, amande ou soja. Non dairy-milk – oat, almond or soja. NOS THÉS & BOISSONS CHAUDES / OUR TEAS & HOT DRINKS Thés & Infusions Teas & Infusions Chai Latte Dirty Chai Latte Matcha Latte Chocolat Chaud Hot Chocolate NOS JUS & BOISSONS FROIDES / OUR JUICES & COLD DRINKS Jus de Fruit Juices Jus de Fruits Frais Pressés Fresh Fruit Juices Cascara Fizz Limonade Ginger Fizz 5Iced Matcha Iced Yuzu & Honey Iced Chai Tonic Water Ginger Ale Ginger Beer Maison au Curcuma Homemade Ginger Beer with Turmeric Thé Glacé Maison Homemade Iced Tea Eaux Café Kitsuné filtrées – plate ou gazeuse. Still or sparkling NOS PÂTISSERIES & GLACES / OUR PASTRIES & ICE-CREAM Sablé Café Kitsuné Cake Brownie Sablé Breton Financier Glace & Sorbet Japanese Cheesecake Lemon Cake Cookie Sélection disponible de 8h30 à 23h Selection available from 8.30am to 11.00pm À TOUTE HEURE / ALL DAY LONG Granola Granola fait maison, yaourt à la grecque, miel de Paris et fruits secs de saison.
    [Show full text]
  • STARTERS/SHAREABLES Yakitori SUSHI / ROLLS / POKE BRUNCH SPECIALTIES RAMEN / RICE DESSERTS
    MODERN IZAKAYA & COCKTAIL BAR STARTERS/SHAREABLES Edamame 7 Shrimp Avocado Toast 18 poached egg – avocado – yuzu – herbs house – spicy – sea salt mango – scallion – shrimp Pork Gyoza 11 Yakitori soybean – cabbage – kimchi puree Pork Bao Buns 13 pork – pickled onions – peanuts – cilantro ginger – scallions Shrimp 10 smoked dashi – nori powder – black sesame Tabesaki Wings 12 Tuna Tataki 14 chilli – pickled raddish – fried garlic chicken – pickled veggies Beef 12 mushroom – egg yolk jam house – spicy – mango chilli garlic – shishito – herbs Hamachi Crudo 14 Chicken 9 Amai Shrimp Wrap 15 dragon fruit – lychee – jicama coconut – lotus root – puffed rice shishito – garlic – soy demi – herbs – furikake scallion – tobiko avocado Veggie and Tofu 7 red onion – squash – pepper – shisho chimi Tuna Tartare 14 Tempura house or spicy shrimp 10 – chicken 9 Smoked Sriracha – Mirin Sesame veggies & Tofu 7 Crispy Rice – Mango Truffle – Citrus SUSHI / ROLLS / POKE Torched Salmon Roll 13 Yellowfin Poke 18 tempura shrimp – cucumber – avocado – lemon seasoned rice – peanut furikake – edamame Tuna Roll 15 avocado – wakame – picked carrot – sesame crab – salmon – asparagus scallion – barrel aged soy Lox Poke 18 sesame – scallion – rice wine smoked salmon – seasoned rice – citrus zest pickled radish – avocado – edamame – red pepper California Roll 13 dill dijon aioli –poached egg – sesame crab and shrimp – asparagus – cucumber avocado – sesame BRUNCH SPECIALTIES Pork Belly Tamagoyaki 15 Wagyu and Eggs 35 Pork BBQ Benedict 15 japanese omelette – pork belly – scallion
    [Show full text]
  • Bab I Pendahuluan
    BAB I PENDAHULUAN A. Latar Belakang Penelitian Cake merupakan produk pastry yang banyak ditemukan di toko kue dan bakery. Cake merupakan adonan semi liquid yang dipanggang terbuat dari tepung terigu, gula, telur dan lemak dengan bahan tambahan berupa garam, bahan pengembang, lemak, susu, dan bahan penambah aroma (Subagjo, 2007, hlm. 87). Pada umumnya klasifikasi cake terbagi menjadi empat jenis yaitu butter cake, sponge cake, chiffon cake dan genoise cake. Cake banyak disukai dan dikonsumsi oleh masyarakat. Konsumsi masyarakat terhadap cake meningkat setiap tahunnya. Menurut statistik konsumsi pangan 2017, rata-rata konsumsi kue mengalami pertumbuhan rata-rata 22,04% dari tahun 2013-2017(Statistik Konsumsi Pangan 2017, 2017, hlm.3). Japanese cheesecake adalah cheesecake yang berasal dari Jepang. Japanese cheesecake dikenal juga dengan nama soufflé cheesecake. Menurut Boga, (2016, hlm. 7) Japanese cheesecake memiliki rasa keju yang ringan dan sangat lezat, disesuaikan dengan cita rasa Asia serta tekstur yang sangat lembut sehingga banyak peminatnya Hal ini berbanding lurus dengan dibukanya 8 gerai baru salah satu Produsen Japanese cheesecake asal Jepang, Uncle Tetsu dalam kurun waktu dua tahun di Indonesia (wawancara pribadi, 10 Maret 2018). Menurut Harriza (2004, hlm. 72) Japanese cheesecake termasuk ke dalam klasifikasi golongan chiffon cake sehingga memiliki karakteristik tekstur yang lembut seperti kapas, ringan, sangat moist, apabila ditekan akan kembali ke bentuk semula, memiliki warna kuning cerah serta rasa keju yang lezat. Chiffon cake adalah cake yang terbuat dari tepung terigu, telur, gula, dan lemak yang memiliki tekstur yang lembut yang dibuat dengan cara mengocok terpisah antara kuning telur dan putih telur, kemudian keduanya digabungkan (Kirana, 2013, hlm.
    [Show full text]
  • Bangkok Thai Cooking Academy Pastry & Bakery
    BANGKOK THAI COOKING ACADEMY PASTRY & BAKERY TRAINING 5 WEEKS SCHEDULE* WEEK 1–PASTRY, SWEETS, & CAKE MAKING #1 Some techniques of the week: − Make a choux pastry − Whip a cream − Pipe (basic) − Make several pastry creams − Make and bake a pie crust − Make a basic meringue − Make a syrup − Make an icing − Fruit cutting skills • Choux pastry • Cream puff • Chocolate eclairs • Caramelized choux • Lemon meringue pie • Apple crumble • Fruit tartlet • Custard pie • New York cheesecake • Cinnamon cookies • Creme brulee • Frozen vanilla soufflé • Crêpes • Fruit salad WEEK 2–ADVANCED PASTRY & CAKE MAKING #2 (Must be taken with Week 1) Some techniques of the week: − Make different kinds of biscuits − Make a bavarois batter, a butter cream, mousse, etc − Make macaron shells − Assemble a cake − Unmold and decorate a cake − Make a caramel : • Strawberry cake • Opera cake • Caramel mousse cake • Butter cookies • Fruit mousse cake • Macaron (with chocolate + vanilla or fruit fillings) • Tiramisu • Layered vanilla cream pastry (Millefeuille) • Paris-Brest (choux filled with praline cream) WEEK 3–CHOCOLATE CAKES & SWEETS Some techniques of the week: − Melt and use properly chocolate − Make a chocolate ganache − Make a chocolate sponge cake − Make truffles − Make several chocolate mousses − Make and bake a soufflé • Chocolate truffles • Caramel truffles • Coconut truffles • Black forest cake • Trio chocolate cake • Chocolate fondant • Chocolate brownies • Sacher cake • Chocolate soufflé • Chocolate pie • Chocolate chip cookies WEEK 4–BAKERY & BREAD MAKING
    [Show full text]
  • FBI Rukavice – Souffle Tortice Od Sira –
    Just Cake The Cupcake Life is uncertian, eat dessert first! http://www.justcakegirl.com FBI rukavice - Souffle tortice od sira - Cheesecake souffle mini cakes Evo malo blogerskih igrica opet - blaženi bio godišnji odmor!! Igra je FBI rukavice, osmislila ju je mamajac ovaj mjesec istražujemo blog "La casa de vanilla" :)) Tortu od sira sam prvi puta pravila prije 2 godine i to onu pravu ameri?ku tj. NY Cheesecake. Torta me oduševila ali ju više nisam radila poslije....hmmm.... bad, bad Tihana :D ?itaju?i Mihaelin post o japanskoj torti od sira odlu?ila sam isprobati opet! Ali kako sam ja više za "muffin" oblik kola?i?a odlu?ila sam se za njezinu verziju Souffle tortica od sira :) i vjerujte mi nisam pogriješila! Toliko sam se oduševila ovim mini torticama da ovim slovima ovdje ne mogu objasniti :D Idu?i put (sutra!!) pravim duplu smjesu :)) Lets play games :))) The game is FBI rukavice, that was invented by mamajac and this month we are reserching the blog "La casa de vanilla" :)) I made a cheesecake a while ago, the original NY Cheesecake and haven't made it since then. Why? I don't know :( I was reading Mihaela's post about the Japanese Cheesecake and i decided to make it again. Since i'm a muffin lady i had to make the Cheesecake souffle mini cakes :) and trust me, i was right! I'm so exited about those mini cakes that i can't described it with words :) Next time (tommorow!!!) i'm making a double mix :)) 1 / 12 Just Cake The Cupcake Life is uncertian, eat dessert first! http://www.justcakegirl.com Sastojci: 2 / 12 Just Cake The Cupcake
    [Show full text]
  • 317 MAIN STREET YARMOUTH 207-417-7097 [email protected]
    WINTER 2018 Cookies Any cookie can be made into a party-size version. Chocolate Chip Cookie Sandwich $2.25 each We sorted through about 25 recipes and brought together the best aspects of all of them for ours. Plus we add our vanilla buttercream filling in between. We can make ours with gluten-free ingredients. Oatmeal Raisin Cookies $1.75 each We mixed in oats, 2 types of raisins and dried cranberries into the fabulous soft cookie. Monster Cookies $1.75 each We bake our chocolate chip cookie right inside a delicious brownie cookie. An abomination? No, we say! There’s a little bit of mad scientist in us! Carrot Cake Cookie Sandwich $2.75 each Fresh local carrots, currants, oats & spices with our lemony cream cheese frosting make this like biting right into a slice of the best carrot cake. Squares, Bars & Tarts Any square, bar or treat can be made into a party-size version. Chocolate3 Brownies $2.95 each This recipe includes three kinds of chocolate, butter and a scant wisp of flour to hold it all together – plus some secret ingredients to make it a chocolate lover’s dream. It’s dense, rich, chocolaty and delicious. Carmelitas $3.50 each This is no ordinary treat. It is like a buttery oatmeal cookie that swallowed a caramel-filled chocolate bar with an extra dose of deliciousness. It’s the most wonderful thing you’ll ever taste. Canadian Butter Tart $3.25 each The quintessential Canadian baked treat. It’s our flaky pastry crust filled with raisins, pecans and brown sugar.
    [Show full text]
  • BAB III METODOLOGI PENELITIAN A. Desain Penelitian Metode
    BAB III METODOLOGI PENELITIAN A. Desain Penelitian Metode penelitian yang digunakan penulis dalam penelitian ini adalah eksperimen yang termasuk kedalam penelitian kuantitatif. Menurut Sugiyono (2014, hlm.107), metode penelitian eksperimen dapat diartikan sebagai metode penelitian yang digunakan untuk mencari pengaruh perlakuan tertentu terhadap yang lain dalam kondisi terkendali. Pada penelitian ini penulis akan melakukan eksperimen pembuatan inovasi produk Japanese cheesecake dengan subtitusi tepung sukun. Tahap pertama penelitian yaitu dengan melakukan eksperimen awal pembuatan produk Japanese cheesecake yang dimulai dengan tahapan analisis resep untuk mendapatkan resep acuan. Kemudian melakukan eksperimen pengembangan produk. Eksperimen dilakukan dengan memberikan 3 perbandingan formula yang berbeda antara tepung sukundan tepung terigu, antara lain kode JCC1 memiliki perbandingan tepung 20:80 (20 tepung sukun banding 80 tepung terigu), kode JCC2 memiliki perbandingan tepung 30:70 (30 tepung sukun banding 70 tepung terigu), kode JCC3 memiliki perbandingan tepung 40:60 (40 tepung sukun banding 60 tepung terigu). Setelah ketiga produk dihasilkan maka dilakukan tahap uji QDA, uji organoleptik, serta melaksanakan uji hedonik untuk mengetahui tingkat kesukaan pada setiap kriteria penilaian. Pengumpulan data melalui angket atau kuesioner uji hedonik (kesukaan). Uji ini terdiri dari daya terima 5 skala likert, skor 1= sangat tidak suka, 2 = tidak suka, 3 = agak suka, 4 = suka, 5 = sangat suka. B. Partisipan Jumlah anggota partisipan yang
    [Show full text]
  • Meeting Package
    PACKAGE LUNCH HALF DAY MEETING WHOLE DAY MEETING Package 1 Four-Course Menu Php, 2,450 per person Php 2,900 per person Package 2 Buffet Php 2,700 per person Php 3,100 per person Package 3 S Kitchen (max 100 pax) Php 2,950 per person Php 3,400 per person MEETING BENEFITS: Use of Meeting Room Meeting Pads and Pens Meeting Candies Whiteboards, Flipcharts, Markers, Eraser Wireless Internet Access Digital Signage Public Address System AV Technician Support during setup and on call during meeting proper 3-item Appetizer Selection per Coffee Break Customized or Set Lunch Free-Flow Freshly Brewed Coffee and Selection of International Teas One Round of Hibiscus Iced Tea at lunch Menu Inclusions Coffee Break Selection: 3 Savory or Sweet Appetizers Buffet Selection: Salad Bar 3 Appetizers 1 Soup, bread and butter 1 Chicken Dish 1 Beef Dish 1 Pork Dish 1 Fish or Seafood Dish 1 Vegetable Dish 1 Pasta, Noodle or Rice Dish 5 Desserts Prices are subject to 10% Service Charge and then 12% VAT and 0.825% Local Tax. Sheraton Manila Hotel 80 Andrews Avenue, Pasay City 1309 T 632 7902 1800 www.sheratonmanila.com COFFEE BREAK SELECTION APPETIZERS – SAVORY APPETIZERS – SWEETS Western Western Aglio e Olio, chicken or vegetable Cappuccino Cupcake Quiche Lorraine Milk Chocolate Brownie Croque Monsieur Pistachio Financier Bacon and Cheese Croquette Butterscotch Bacon and Cheese Croquette Cookies – chocolate chip, peanut Cheddar Crusted Loaf, baked egg Chocolate Crinkles Cajun Spiced Crispy Chicken Wings Apple Crumble Tart Bacon, Slaw and Tomato Sandwich Revel
    [Show full text]
  • Jurnal Media Wisata, Volume 17, Nomor 1, Mei 2019 1132 INOVASI CHEESECAKE MENGGUNAKAN BAHAN KACANG BUNCIS SEBAGAI PENGGANTI TERI
    DOI: 10.31219/osf.io/jd5uw ISSN: 1693-5969 INOVASI CHEESECAKE MENGGUNAKAN BAHAN KACANG BUNCIS SEBAGAI PENGGANTI TERIGU Nonot Yuliantoro NIDN 0317077101 Dosen Fakultas Pariwisata, Universitas Pelita Harapan Email: [email protected] ABSTRACT Making cheesecake using string bean is one of the latest innovations in Histori Artikel making cheese cake that has never been seen before. Cheesecake generally use flour, this study aims at how string bean can be used as an ingredient Submitted: of chiffon cheesecake by drying and processing into vegetable flour. This 11 Maret 2019 Reviewed: research was conducted to find out whether vegetable flour can affect the 18 April 2019 texture, taste, aroma and color of cheesecake. The purpose of string bean Accepted: as a substitute for wheat flour is for consumption for the general public, 20 April 2019 especially for those who cannot consume gluten and make an alternative Published: for people who do not like vegetables. In this study, we have conducted 15 Mei 2019 several vegetable group studies ranging from vegetable, leaf, stem, flower and fruit groups. Then found the right vegetable group to be made as a component of cheesecake, namely fruit vegetables. In addition, modifications are also made to the recipe, especially on the amount of vegetable flour. Excessive amounts will greatly affect the taste, texture, and aroma of the cheesecake. This study uses the homemade method. Homemade, which is meant by itself, is the making of using equipment that is few and can be made by anyone with the right technique. Keywords : Cheese cake, string bean homemade. PENDAHULUAN terutama para penderita celiac disease yaitu Industri makanan dan minuman alergi terhadap protein gluten yang mengalami perkembangan berbanding lurus menyebabkan gangguan kekebalan.
    [Show full text]
  • 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.
    [Show full text]