DOCSLIB.ORG

Butterkuchen a Yeast Based Cake, Toped with Cream, Butter and Sugar, One Batch Makes 8 X Round Cakes R358.00 Prinzregententorte

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Butterkuchen a Yeast Based Cake, Toped with Cream, Butter and Sugar, One Batch Makes 8 X Round Cakes R358.00 Prinzregententorte Butterkuchen A yeast based cake, toped with cream, butter and sugar, One batch makes 8 x round cakes R358.00 Prinzregententorte Vanilla sponge baked in many thin Layers, assembled with a Chocolate custard filling R150.00 26cm cake Schwartzwalder Kirshtorte A traditional German recipe from the Black Forest R340.00 26cm cake Blitztorte Vanilla sponge topped with meringue, Sprinkled with almonds and cinnamon, assembled With a custard filling R120.00 26cm Frankfurterkranz Vanilla sponge, covered and filled with a vanilla Custard, sprinkled with a caramelized nutty topping R200.00 26cm cake Baked cheese cake R190.00 24cm Homemade seed bread Traditional German way R25.00 Medium loaf R31.00 Large Loaf The Vineyard Chocolate cake The most luxurious chocolate treat loaded With real chocolate R360.00 26cm cake Apple crumble R198.00 30cm cake Or 12 x 6cm cakes Carrot Cake R210.00 26cm cake Rembrandt Torte Chocolate sponge filled with cherries, hazelnuts & peel Assembled with a cream filling, mixed with dark chocolate & ground hazelnuts R170.00 Himmels Torte Vanilla Sponge cake topped with flaked almonds and cinnamon sugar. Filled and Assembled with cream and mixed berries R245.00 Mozart Torte Shortbread biscuit base, chocolate sponge Filled with 3 different fillings between layers topped with cream R150.00 Sachertorte Chocolate and ground Hazelnut Cake Filled and covered with apricot jam & then coated with a chocolate ganache R235.00 Prinzeugen Vanilla sponge cake with chocolate and hazel nuts! Filled and assemble with fresh fruit and topped with cream, chocolate And hazel nut filling R180.00 Lemon Meringue Gateau Meringue & Shortcrust pastry layers that alternate with A tangy lemon filling. R200.00 Quiche Lorraine Bacon, onion and cheese quiche In phyllo pastry R18.00 each Small individual quiche Spinach & feta quiche With phyllo pastry R18.00 each Small individual quiche Butternut,sage & feta quiche With phyllo pastry R18.00 each Small individual quiche Kindly contact us should you wish to have something else that we have not got on our cake menu and we will do our best to assist you with your request! Contact Lynell or Desiree Tel:032 946 1204 Email: [email protected] German Christmas Baking Stollen R110.00 Filled with Cherries, Chocolate Or Marzipan 800g Syrupskuchen R85.00 Sugar and spice and all things nice (Every biscuit is decorated with 100’s & 1000’s or almond dust, 500g) Nusstaler R55.00 250g Hazel Nut biscuits Spitzkuchen Spice biscuits with mixed nuts Enrobed with dark chocolate 250g R65.00 Weihnachts Pfeffernusse R55.00 200g Lebkuchen Iced with royal icing. R38.00 All orders will be ready for collection from The Vineyard on Ballito. A 50% deposit non-refundable deposit is required to confirm your order with us. .
Load more

Recommended publications
  • Cakes and Pastries Tiramisu an Italian Classic Made with Alternating Layers of Tia Maria and Espresso-Soaked Savoiardi Biscuits and Mascarpone, Egg, and Sugar Cream
    Cakes and Pastries Tiramisu An Italian classic made with alternating layers of Tia Maria and espresso-soaked Savoiardi biscuits and mascarpone, egg, and sugar cream. Piece: $4.99 • Tiramisu for Two: $7.99 Square: $19.99 (6”) • 32.99 (8”) Specialty Order: $3.99 per person Millefoglie: This delightful cake is made of several layers of flaky puff pastry filled with vanilla or chocolate pastry cream. Please specify filling when placing your order. Piece: $3.99 • Square: $19.99 (6”) • 32.99 (8”) Opera torte: Almond sponge cake soaked in coffee syrup and Tia Maria liqueur filled with ganache and coffee buttercream. Piece: $3.99 • Square: $19.99 (6”) • 32.99 (8”) • Slab: 12”x15” $65.00 • 24”x15” $130.00 Limoncello torte: Vanilla sponge cake soaked in Limoncello liqueur; layered with lemon curd and topped with buttercream icing. Piece: $4.99 • Round: $32.00 (7”) • 49.00 (10”) • Slab: 12”x15” $65.00 • 24”x15” $130.00 White chocolate buttercream torte: Vanilla sponge cake soaked in Crème de Cacao syrup and iced with a combination of white chocolate and decadent Italian buttercream; decorated with white and dark chocolate wedges. A taste sensation not to be missed! Piece: $4.99 • Round: $32.00 (7”) • 49.00 (10”) • Slab: 12”x15” $65.00 • 24”x15” $130.00 Raspberry torte: Three layers of vanilla sponge cake layered with raspberry jam and iced with buttercream icing. Piece: $4.99 • Round: $32.00 (7”) • 49.00 (10”) • Slab: 12”x15” $65.00 • 24”x15” $130.00 Hazelnut chocolate cake: This crunchy cake is baked with caramelised hazelnuts and layered with chocolate and hazelnut buttercream, glazed with chocolate ganache.
    [Show full text]
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Chapter 4: Results
    CHAPTER 4: RESULTS 4.1 Prevalence of ECC, Nutritional Status, Dietary Habits and Knowledge, Attitude and Practices (K/A/P) of mothers in proxy population (5-6 year old children). 4.1.1 Socio-demographic characteristics of proxy population (5-6 years old) The, majority of mothers (87.5%) and fathers (85.1%) were between 20-49 years old. All (100%) of them were Malays. The majority of mothers (70.2%) and fathers (62.6%) had at least secondary education. However, most mothers (72.4%) were not working while all the fathers were employed. More than one-half (58.4%) have large families (>6 members) and almost two-thirds (62.2%) earned incomes below the poverty line. More than three-quarters of the families spent less than RM500 on food. About one-half got their main water supply from wells (49.5%) and others sources (4.6%) (eg. river, pond and underground water) (Table 4.1). 4.2.2 Early Childhood Caries of Proxy Population (5-6 years old). The overall mean dmf was 10.6; of which the largest contributor to the dmf score was the decay component (d=10.5, SD= 4.8) while missing (m=0.14, SD= 0.7) and filled teeth (f=0.04, SD= 0.5) was very low (Table 4.1.2 (a)). Meanwhile, almost every child was affected by caries (97.9%). The majority; ie more than three-quarters (78.6%) have more than 7 teeth affected by caries. There were no significant differences between Tumpat and Pasir Mas districts (p=0.426) (Table 4.2(a), 4.2(b)).
    [Show full text]
  • Chocolate Snow Skin Moon Cakes 巧克力冰皮月餅/巧克力冰皮月饼
    Chocolate Snow Skin Moon Cakes 巧克力冰皮月餅/巧克力冰皮月饼 Prep time: 60 minutes Make time: 60 minutes Total Time: 2 hours Yield: 12 mooncakes (50g each) Ingredients: Snow Skin Dough: 200g Snow skin premix powder 40g Vegetable shortening 200g Water (in room temperature) A few Coco powders/ any food powder (optional) 1 cup Cooked flour to dust the mooncake and the mold Filling: Half of a Chocolate Cake (break it into pieces): I used this recipe from Add a Pinch. Chocolate Ganache: I also used the recipe from Add a Pinch to make my chocolate ganache. Chocolate covered rice crispies (optional) Milk Instructions: For the Filling: 1. Bake a chocolate cake and break it into pieces. 2. Make a batch of chocolate ganache. After it cools down, add some chocolate cereal for a better texture. 3. Mix both chocolate cake and the ganache together. and add some milk to make it creamy. 4. Put it in the fridge. Chill for at least an hour. For the Snow Skin Dough: 1. Mix all the ingredients together, and add some Coco powder for the color of the dough. 2. Put it in the fridge. Chill for at least an hour. Making the Mooncakes: 1. When both chocolate mixture and the dough are firm enough to handle, divide them into 25g portions each and roll into a ball. 2. In the meantime, put about a cup of flour into a steamer to steam it for 5 minutes. Take it out and cool down. 3. Flatten the dough. Place the filling into the center of the dough.
    [Show full text]
  • Banana Blue Monster Butter Pecan Banana Cream Pie
    BANANA BLUE MONSTER BUTTER PECAN Banana flavored Ice Cream Blue Vanilla Ice Cream with Oreo® Cookies Butter Pecan flavored Ice Cream with Using Fresh Bananas and Nestle® Chocolate Chip Cookies Whole Roasted, Buttered and Salted Pecans BANANA CREAM PIE BLUE MOON CAKE BATTER Banana Ice Cream with Marshmallow Ripple Blue Raspberry Yellow Cake Batter and Sugar Cookie Gems flavored Ice Cream flavored Ice Cream BIRTHDAY CAKE BLUEBERRY COBBLER CHEESECAKE WITH OREO® Cake Batter Ice Cream Vanilla Ice Cream Cheesecake flavored Ice Cream with Cheesecake with a Blue Butter Cream Ripple and Sprinkles with Blueberry Ripple and Sugar Cookie Gems Chunks, Oreo® Pieces and Oreo® Crumbs BLACK CHERRY BROWNIE DOUGH CHERRY VANILLA Black Cherry flavored Ice Cream Chocolate and Vanilla Ice Cream Layered Vanilla Ice Cream with Whole Black Cherries with Cookie Dough and Brownie Pieces with Whole Maraschino Cherries BLACK RASPBERRY BUCKEYE CHOC. PEANUT BUTTER BROWNIE Black Raspberry Peanut Butter Ice Cream Chocolate Ice Cream with Reese’s Peanut flavored Ice Cream with Fudge Ripple and Buckeye Candy Pieces Butter® Ripple and Brownie Chunks CHOCOHOLIC CHUNK CHOCOLATE PECAN GRAHAM CENTRAL STATION Deep Dark Chocolate Ice Cream Chocolate Ice Cream Graham flavored Ice Cream with a Graham Cracker with Dark Chocolate Chips with Whole Roasted, Buttered and Salted Pecans Ripple and Chocolate Covered crunchies CHOCOLATE COCONUT CREAM PIE GREEN TEA Chocolate Coconut Ice Cream with Marshmallow Ripple, Green Tea flavored Ice Cream Coconut Flakes and Sugar Cookie Gems flavored
    [Show full text]
  • Product Catalogue Our Gourmet Treats Individuals 4 Are Your Happiness!
    PRODUCT CATALOGUE OUR GOURMET TREATS INDIVIDUALS 4 ARE YOUR HAPPINESS! LARGE CAKES 14 FAMILY OWNED EXCELLENCE AND INNOVATION Ribbons and Bows Cakes is a long established and proud Our fully qualified expert pastry chefs and bakers are family owned business with a strong reputation for highly skilled and innovative – always refining production producing the most amazing gourmet cakes and desserts. techniques and products to create the most amazing We have a deep understanding of customer needs and classic and contemporary cakes and desserts. SLICES 23 service, providing an outstanding customer experience. We continue to develop our product range to meet We have established long and successful relationships with the changing needs and lifestyles of our customers. many well known hospitality and food venues reflecting our ongoing commitment to quality, service and value. Our team of highly experienced and talented pastry NUTRITIONAL PRODUCTS TARTS 24 chefs and bakers are very passionate about their craft. We recognise the trend to healthier eating and balanced diets. Accordingly, we continue to refine and expand our range of products so that they not only look good and HANDMADE GOURMET FRESHNESS taste delicious, but also provide nutritional benefits. We specialise in handcrafted and freshly made gourmet We also cater for people with allergies and intolerances so cakes, desserts and pastries. We are unique in the that they too can enjoy our gourmet cakes and desserts. BAKED TREATS 27 market with the creativity, variety, freshness and We offer a selection of products which are flourless and quality of our products. made from Halal ingredients. We can also produce cakes and desserts made from organic ingredients.
    [Show full text]
  • A 1718 Cookbook Contains a Dessert Recipe Similar to the Sachertorte
    A 1718 Cookbook Contains A Dessert Recipe Similar To The SacherTorte Sacher Torte Day is observed annually on December 5. Sacher Torte, also known as Sachertorte, is a unique type of chocolate cake (or torte) that was invented by Austrian Franz Sacher in 1832. Sacher Torte is one of Vienna’s most famous culinary specialties. Franz Sacher was only an apprentice when Prince Wenzel Von Metternich ordered a special dessert from the kitchen for his guests. With the chef ill, Sacher stepped in for his superior and created what is known world wide as the Sacher Torte. His son, Eduard, went on to perfect this decadent dessert. The Sacher Torte is created with apricot jam between layers of rich, chocolate sponge cake and topped with a layer of chocolate icing. The original recipe is a secret protected today and served exclusively by the Sacher Hotels in Vienna and Salzburg. A torte (from Italian torta) is a rich, usually multi-layered, cake that is filled with whipped cream, butter creams,mousses, jams, or fruits. When comparing tortes and cakes, you will notice that the cake is lighter than the torte. Cakes are made with cake flour alone. Tortes are commonly baked in a spring form pan. The most well-known of the typical tortes include the Austrian Sacher torte. Sacher Torte, a chocolate cake filled with apricot jam and covered with chocolate icing. It was created in Vienna in 1832 by a 16 year old apprentice baker named Franz Sacher for Prince Metternich. Recipes similar to that of the Sacher torte appeared as early as the eighteenth century, one instance being in the 1718 cookbook of Conrad Hagger.
    [Show full text]
  • SPRINGTIME.Compressed.Pdf
    Divina Cucina's SWEETS FROM ITALY Judy Witts Francini divinacucina.com divina cucina about me I began my culinary career as a pastry chef at the Stanford Court Hotel in San Francisco. To me, dessert being the last thing you eat at dinner, has to be fabulous or the meal is ruined. I have chosen some of my favorite and simple recipes to end a meal. With Italian recipes, ingredients may vary from where you live, so I always suggest making the recipe once before you serve it for a party. I used grams on some of the recipes where I think it matters. Get a scale! It is worth it for pastry. We use "00" flour which is now available in the USA. Ground almond flour is also more easily available. The ricciarelli are a classic cookie from Siena. The Brutti ma Buoni, vary from town to town. I love the ones made in Prato using walnuts, feel free to use them. Panforte is another dessert from Siena, instead of the richer version with candied fruits, i prefer the simple fig and walnut version. This is perfect served in thin slices with cheese. Salami Dolce is a almost lost recipe, rarely found anymore, except in someone's home. Every Italian mamma has her version of Torta di Mele, this is my version, using tricks from several mamma's i have met. The final dessert is a special chocolate cake from the Island of Capri off the coast of Naples and is also Gluten-free, as are the Ricciarelli and the Fig and Walnut Panforte.
    [Show full text]
  • Infused Chocolate Molten Mug Cake Recipe FINAL 2
    Chocolate Molten Mug Cake About Cozy up and wind down with a mug of warm fluffy chocolate cake surrounding a core of luscious infused molten chocolate. All it takes is a mug and a microwave. Love creamy milk chocolate? You got it. Or maybe you prefer the bitter notes of dark chocolate. It’s your choice. This recipe even allows you to customize your own dosing of THC in the oooey-gooey chocolate lava center. If you prefer an even higher-dosed cake, you can substitute 3 additional squares of Sira Naturals Belgian Chocolate Bar in place of the ½ ounce chopped chocolate in the batter. Be sure to use a mug large enough to hold at least 12 ounces. The Stuff 2 tablespoons unsalted butter 1 pinch salt ½ ounce chopped milk or dark chocolate 2 tablespoons all-purpose flour 2 tablespoons granulated sugar ¼ teaspoon baking soda 1 egg 2-6 squares Sira Naturals Belgian Milk or 1 tablespoon unsweetened cocoa powder Dark Chocolate Bar The Steps Microwave butter and chopped chocolate in microwave-safe bowl or liquid measuring cup at 50 power until just melted, about 1 minute, stirring halfway through cooking. Add sugar, egg, cocoa, and salt and whisk until smooth. Add flour and baking soda and mix until well combined. Transfer batter to coffee mug. Microwave at 50 percent power for 1 minute, stirring halfway through cooking. Submerge squares of Sira Naturals Belgian Chocolate Bar in center of batter. Microwave at 50 percent power for 1 minute. (Cake will look moist on top.) Let rest for 2 minutes and enjoy.
    [Show full text]
  • The Kilmore International School Newsletter Issue 8 Friday 6 September 2019
    The Kilmore International School Newsletter Issue 8 Friday 6 September 2019 TKIS Open Day Saturday 12 October Content Welcome School Messages 2 A warm welcome to our newsletter, with only a few weeks until the end of term 3. Year 11 & 12 Update 4 I am glad to see the weather is being kinder and the yellow wattle blossom is out! Yr 9 Wellbeing Update 6 Boarding 11 As we race to the next holiday break, our Year 12 students are busy studying for Excursions 15 their mock exams session, beginning on 16th September. Over 2 weeks, students Notice Board 29 will sit the full set of practice exams, in the same order and under the same conditions as for their final exams. This is designed to give them the experience of moving from one subject to the next, in quick succession, which will challenge Important dates September their study habits, sleeping habits and their nerves. These strategies around self- Sep 13 management in exam sessions are very important and if they are optimised, can Yr 10 Ball help students show the full extent of their knowledge when writing those exams. Sep 17 Teachers will be marking papers during the one week break before classes and Yr 9 Trip to China giving extensive feedback on each examination performance. The final 4 weeks of term 4 classes will be spent on addressing weaknesses and misunderstandings 20 Sep that have been identified from the mock exams. Term 3 Ends for Yr 3-10 Year 12s will receive a final school report by the end of week 1, term 4 which will explain their achievements over the two year Diploma Programme and their 26 Sep examination performance.
    [Show full text]
  • Kuchen & Torten Der Nymphenburger Schlosskonditorei
    Aus unserer hauseigenen Nymphenburger Schlosskonditorei VORBESTELLBARE GANZE KUCHEN UND TORTEN Royal Code of Cake: Dezente Süße – Natürliche Zutaten – Sinnesfreude Bestellvorlauf: mindestens 7 Tage - Preise inkl 19% Mwst. – Januar 2019 Kuchen Preis pro Stück inclusive Service im Café 4,00 Euro - Preis pro Stück zum Mitnehmen / Abholung 3,70 Euro Gedeckter Apfelkuchen 10 Stücke Mohn-Apfel (12 Stücke) Apfelkuchen lactosefrei 12 Stücke Erdbeerkuchen nach Saison (12 Stücke) Käsekuchen (9 Stücke) Gemischter Obstkuchen (12 Stücke) Käse – Kirsche (9 Stücke) London Cheese Cake (12 Stücke) Käse – Blaubeere (9 Stücke) Mandarinen Schmand (12 Stücke) Käse – Aprikose (9 Stücke) Dunkle Schokolade (12 Stücke) Käse – Rhabarber (9 Stücke) Dunkle Schokolade vegan & glutenfrei (12 Stücke) Himbeerkuchen (12 Stücke) Weitere Kuchensorten nach individueller Abstimmung Karotte-Mandel (12 Stücke) Karotte vegan (12 Stücke) Kirsch-Streussel (12 Stücke) SCHLOSSCAFÉ IM PALMENHAUS | Schloß Nymphenburg E 43 | 80638 München | Telefon 089-17 53 09 | [email protected] | www.palmenhaus.de Kuchen – Sonderanfertigung ab 6 Portionen je Kuchen - je nach Höhe und Form (Herz/eckig/rund) Preis pro Portion ohne Dekor 5,00 Euro Preis pro Portion mit Echt-Blumendekor passend zu Ihrer Dekoration 5,70 Euro - Sorten siehe Kuchen Vegane & glutenfreie Kuchenangebote auf individuelle Anfrage Torten Standardgröße - Preis pro Stück inclusive Service im Cafe 4,20 Euro - Preis pro Stück zum Mitnehmen / Abholung 3,80 Euro Henriette – Adelaide – Torte (Bayrischcreme/Blaubeer/Bisquit) Herrentorte
    [Show full text]
  • TKIS Newsletter 6 September
    The Kilmore International School Newsletter Issue 8 Friday 6 September 2019 TKIS Open Day Saturday 12 October Content Welcome School Messages 2 A warm welcome to our newsletter, with only a few weeks until the end of term 3. Year 11 & 12 Update 4 I am glad to see the weather is being kinder and the yellow wattle blossom is out! Yr 9 Wellbeing Update 6 Boarding 11 As we race to the next holiday break, our Year 12 students are busy studying for Excursions 15 their mock exams session, beginning on 16th September. Over 2 weeks, students Notice Board 29 will sit the full set of practice exams, in the same order and under the same conditions as for their final exams. This is designed to give them the experience of moving from one subject to the next, in quick succession, which will challenge Important dates September their study habits, sleeping habits and their nerves. These strategies around self- Sep 13 management in exam sessions are very important and if they are optimised, can Yr 10 Ball help students show the full extent of their knowledge when writing those exams. Sep 17 Teachers will be marking papers during the one week break before classes and Yr 9 Trip to China giving extensive feedback on each examination performance. The final 4 weeks of term 4 classes will be spent on addressing weaknesses and misunderstandings 20 Sep that have been identified from the mock exams. Term 3 Ends for Yr 3-10 Year 12s will receive a final school report by the end of week 1, term 4 which will explain their achievements over the two year Diploma Programme and their 26 Sep examination performance.
    [Show full text]