Flockensahne Cake

Flockensahne Cake Copyright © 2011 – keikos-cake.com – All Rights Reserved Flockensahne Cake Published by: PastryFriends.com Kronenburger Str. 28 50935 Cologne – Germany Contact: [email protected] Website: http://keikos-cake.com http://PastryFriends.com Copyright © 2011 – keikos-cake.com. All rights are reserved. No part of this e-book may be reproduced or transmitted in any form without the written permission of the author, except for the inclusion of brief quotations in a review. This e-book is for you, only. Don’t share the e-book or any of it’s content. Note: This e-book is optimized for viewing on a computer screen, but it is organized so you can also print it out and assemble it as a book. Since the text is optimized for screen viewing, the type is larger than that in usual printed books. You find the video of making the Flockensahne Cake here: http://keikos-cake.com/flockensahne-cake Note: You must be logged into your member account to view the video. Ingredients for an 18 cm (7.1 inches) diameter ring Choux pastry Milk 200 g (7.1 oz.) Butter 100 g (3.5 oz.) Salt one pinch Flour 120 g (4.2 oz.) Egg 220 g (7.8 oz.) Streusel Butter 30 g (1.1 oz.) Sugar 30 g (1.1 oz.) Flour 50 g (1.8 oz.) Filling Cream cheese 200 g (7.1 oz.) Heavy cream 300 g (10.6 oz.) Sugar 70 g (2.5 oz.) Gelatine 2 sheets (3 g / 0.1 oz.) Cherries (canned) 20 pieces Red currant jelly Note: If you use a different ring size, follow these instructions to adapt the amounts: Pistachios (chopped) http://keikos-cake.com/forum/pastry-questions-answers/about-cake-conversions/ Before starting with the choux pastry, sift the flour. Bring the milk together with the butter and salt to a boil. Then, take the saucepan away from the heat. Add the sifted flour (all at once) and stir rapidly. Put the saucepan back to heat. Stir until a ball forms. You will also notice a white coating on the bottom of the saucepan. Transfer the hot dough to a bowl. Beat the eggs (room temperature) for a moment, then add them little by little to the hot dough. It is important that you mix very well after each addition. The resulting dough will form a triangle when you drop it from a spoon. Cover the baking pan with baking paper and use the 18 cm (7.1 inches) diameter ring to prepare a round sheet of choux pastry dough. You need to prepare four round sheets, so use ¼ of the dough for each sheet. If your baking pan is large enough, you can bake two round sheets at once. Level the surface with a palette knife. Bake for 25 minutes in your pre-heated oven at 200°C (392°F). Copyright © 2011 – keikos-cake.com – All Rights Reserved We will cover one sheet with streusel… Making streusel Mix the sugar and butter in a bowl. Add the flour. Work the mixture with your hands into small crumbles. Do not knead the streusel – that would result in one big ball of cookie dough. Instead, loosely „rub“ the streusel between your fingers to break them into smaller pieces. Prepare two more sheets of dough and cover one with streusel (before baking). Use the ring and a knife to cut out the round sheets. If you want, you can put the „offcuts“ back into the oven and bake for another 15 minutes. Then use your food processor to cut it into small crumbles. You can then use these crumbles to decorate the sides of the finished cake. Of course, you could also just eat the offcuts, instead. Do the same with the round sheets three and four, as well. Cook the red currant jelly until it thickens. Then, brush the „clean“ round sheets, i.e. those without the streusel, with hot jelly. Filling Soak the gelatine in cold water. Whip the heavy cream together with the sugar to soft peak stage. In another bowl, whip the cream cheese (room temperature) with a wire whisk. Squeeze the gelatine, put it into a small cup and melt it in the microwave. whipped heavy cream melted gelatine cream cheese Add a little cream cheese to the melted gelatine and mix. Then, return the gelatine to the large bowl with the cream cheese. Mix well. Whip the heavy cream manually with a wire whisk until you can „grab“ the cream. That‘s the desired consistency. Combine heavy cream and cream cheese in two steps. Now it‘s time to assemble the cake. Start with the bottom layer and the ring… Add a layer of filling and place the cherries on top. When using canned cherries (like I do), drain them well and remove the remaining liquid (cherry juice) with a paper towel. Cover with the second round sheet. Add the second layer of filling. Cover with the third round sheet. Add the final layer of filling and cover with the „streusel sheet“. Put the cake into the fridge for at least four hours. Put the remaining filling in the fridge. You can use it to cover the sides of the cake. Note: If you want, you can freeze the cake for some days and finish it later. Then, however, use fresh whipped heavy cream to cover the sides. Carefully remove the cake from the ring. For coating the sides of the cake, you can either use the remaining filling, or you can use whipped cream (150 ml heavy cream + 1 tbs sugar). Use a palette knife to coat the sides. Smooth the sides with a dough scraper or similar tool. Powder the top with icing sugar. Decorate the border with chopped pistachios or with the crumbled „offcuts“. Another variation is using roasted sliced almonds or coconut flakes. Store the cake in the fridge. It will be fine for 2 days. Copyright © 2011 – keikos-cake.com – All Rights Reserved .

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