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  Top/bottom heat: about 180 °C/350 °F (preheated),

  Fan oven: about 160 °C/325 °F (not preheated), Gas mark 4 (not preheated),

  Baking time: about 60 minutes.

  5. Leave the cake in the tin for 10 minutes after taking it out of the oven, then remove from the tin and leave on a rack to cool. Finally, dust with icing sugar.

  Variation: Make the cake as shown in the illustration on the cover, using a well-greased rectangular tin (35 x 11 cm/14 x 41⁄2 in). After about 15 minutes in the oven, make a cut about 1 cm/3⁄8 in deep in the middle along the length of the cake to ensure a neat crack in the centre and continue baking. Glaze with apricot jam after the cake has cooled down. Make the apricot glaze by rubbing 4 tablespoons apricot jam through a sieve and bringing the result to the boil with 1 tablespoon of water in a small pan. Use a brush to apply the glaze.

  CAKE MIXTURE

  13 | Fancy apple cake

  Good for preparing in advance (about 12 pieces)

  Preparation time: about 30 minutes

  Baking time: about 45 minutes

  For a springform tin (diameter 28 cm/11 in):

  some fat

  For the topping:

  25 g/1 oz (2 tablespoons) butter

  750 g/11⁄2 lb apples, e.g. Elstar or Cox

  For the cake mixture:

  125 g/41⁄2 oz (5⁄8 cup) soft margarine or butter

  125 g/41⁄2 oz (5⁄8 cup) sugar

  1 sachet vanilla sugar or 2–3 drops natural vanilla essence in 1–2 tablespoons sugar

  1 pinch salt

  2–3 drops lemon essence

  3 medium eggs

  200 g/7 oz (2 cups) plain (all-purpose) flour

  2 level teaspoons baking powder

  3–4 teaspoons milk

  For the apricot glaze:

  4 teaspoons apricot jam

  2 teaspoons water

  Per piece:

  P: 4 g, F: 13 g, C: 31 g, kJ: 1058, kcal: 253

  1. Preheat the oven at the top and bottom. Grease the base of the springform tin.

  2. To make the topping, melt the butter in a small pan. Wash the apples, peel, cut into quarters, remove the core and make several lengthways slits in each of the quartered apple pieces.

  3. To make the cake mixture, work the softened margarine or butter with a hand mixer with whisk until it becomes smooth and homogenous. Gradually add the sugar, vanilla sugar, salt and lemon flavouring. Continue whisking until the mixture thickens.

  4. Add 1 egg at a time, whisking each one for about 1⁄2 minute at the highest setting. Mix together the flour and baking powder, sift and add to the butter or margarine and egg mixture in 2 stages, alternating with the milk, briefly stirring with the mixer at the medium setting. Spoon the cake mixture into the springform tin and smooth out the surface. Arrange the apple quarters like a wreath on top and pour the melted butter over the apples. Put the tin on a shelf in the oven.

  Top/bottom heat: about 180 °C/350 °F (preheated),

  Fan oven: about 160 °C/325 °F (not preheated), Gas mark 4 (not preheated),

  Baking time: about 45 minutes.

  5. To make the apricot glaze, rub the apricot jam through a sieve and bring to the boil in a small saucepan together with the water. Coat the cake with the apricot glaze immediately after taking the cake out of the oven. Release the springform tin and remove the cake. Leave on a rack to cool down.

  Tip: You can also sprinkle 40 g/11⁄2 oz raisins over the apples. The cake may be prepared 1–2 days in advance and it is also suitable for freezing.

  Variation 1: Apple crumble cake. Mix together 100 g/31⁄2 oz (1 cup) plain (all-purpose) flour with 50 g/2 oz (1⁄4 cup) sugar and 1 sachet vanilla sugar or 2–3 drops natural vanilla essence in 1–2 tablespoons sugar, 1 pinch ground cinnamon and 80 g/3 oz (1⁄2 cup) softened butter in a mixing bowl, using a hand mixer with whisk. Sprinkle the crumble over the apples, then bake as described above, but do not cover with the apricot glaze.

  Variation 2: Cherry cake, very sophisticated. Instead of the apples, use 600 g/11⁄4 lb fresh, stoned, well-drained sour cherries or 1 can drained sour cherries, drained weight 350 g/12 oz.

  CAKE MIXTURE

  14 | Prinzregententorte

  Classic (about 16 pieces)

  Preparation time: about 80 minutes, excluding cooling time

  Baking time: about 8 minutes per layer

  For a springform tin (diameter 26 or 28 cm/10 or 11 in):

  some fat

  baking parchment

  For the cake mixture:

  250 g/9 oz (11⁄4 cups) soft margarine or butter

  250 g/9 oz (11⁄8 cups) sugar

  1 sachet vanilla sugar or 2–3 drops natural vanilla essence in 1–2 tablespoons sugar

  1 pinch salt

  4 medium eggs

  200 g/7 oz (13⁄4 cups) plain (all-purpose) flour

  50 g/2 oz (1⁄2 cup) cornflour (cornstarch)

  1 level teaspoon baking powder

  For the butter cream:

  45 g/11⁄2 oz (41⁄2 tablespoons) chocolate flavoured custard powder

  500 ml/17 fl oz (21⁄4 cups) milk

  250 g/9 oz (11⁄4 cups) soft butter

  For the chocolate coating:

  200 g/7 oz plain chocolate

  2 teaspoons cooking oil

  Per piece:

  P: 6 g, F: 34 g, C: 44 g, kJ: 2095, kcal: 500

  1. Preheat the oven. Grease the base of the springform tin and line it with baking parchment.

  2. To make the cake mixture, work the softened butter or margarine with a hand mixer with whisk until it becomes smooth and homogenous. Gradually add the sugar, vanilla sugar and salt. Continue mixing until the mixture thickens. Add 1 egg at a time, whisking each egg for about 1⁄2 minute at the highest setting.

  3. Mix together the flour, cornflour and baking powder, sift and add to butter or margarine and egg mixture in two stages, briefly stirring with the mixer at the medium setting. Now bake 7–8 layers as follows. For each layer, take 3 generous tablespoonfuls of cake mixture and coat the base of the springform tin, making sure that the layer is not too thin at the edges or it may become too dark. Bake each layer on the base of the springform tin without the ring on a shelf in the oven until light brown. Repeat until all the layers have been made.

  Top/bottom heat: about 180 °C/350 °F (preheated),

  Fan oven: about 160 °C/325 °F (preheated), Gas mark 4 (preheated),

  Baking time: about 8 minutes per layer.

  4. Remove each layer immediately from the base and put on a rack to cool down separately, then remove the baking parchment.

  5. To make the butter cream, make the custard following the instructions on the tin but with the addition of 100 g/31⁄2 oz (1⁄2 cup) sugar. Let the custard cool down but do not refrigerate, stirring occasionally. Stir the softened butter or margarine with a hand mixer with whisk until it becomes smooth and homogenous. Then stir the cooled custard a tablespoonful at a time into the softened butter, making sure that the butter and custard are both at room temperature because the butter cream may curdle otherwise. Spread each layer with butter cream and assemble to make a gateau, the top consisting of a layer without butter cream.

  6. To make the chocolate coating, coarsely chop the chocolate and melt with oil in a bain-marie over low heat, stirring all the time. Pour the chocolate coating on the cake in the middle and let it spread evenly all over the top and sides by "moving" the cake. If necessary use a knife to smooth out the chocolate coating along the sides. In order to have an even top surface for the chocolate coating, first "flatten" it on a board. Allow the coating to set and refrigerate the gateau until serving.

  Tip: Draw the outline of the base of the springform tin on baking parchment for each layer. Spread 3 tablespoons of cake mixture on top of each baking parchment base and bake on a baking sheet.

  CAKE MIXTURE

  15 | Nut cake

  Good for preparing in advance (about 16 pieces)

  Preparation time: about
30 minutes, excluding cooling time

  Baking time: about 50 minutes

  For a loose-base springform tin (diameter 26 cm/10 in):

  some fat

  plain (all-purpose) flour

  For the cake mixture:

  300 g/10 oz (13⁄8 cups) soft margarine or butter

  250 g/9 oz (11⁄8 cups) sugar

  5 drops vanilla essence in 1 tablespoon sugar

  2 pinches ground cinnamon

  6 medium eggs

  180 g/71⁄2 oz (2 cups) plain (all-purpose) flour

  5 level teaspoons baking powder

  400 g/14 oz ground hazelnut kernels

  For the coating:

  200 g/7 oz full milk chocolate

  2 teaspoons cooking oil

  50 g/2 oz plain chocolate

  Per piece:

  P: 8 g, F: 38 g, C: 36 g, kJ: 2168, kcal: 518

  1. Preheat the oven at the top and bottom. Grease and dust the tin.

  2. To make the cake mixture, whisk the fat in a mixing bowl using a hand mixer with whisk until smooth and homogeneous. Gradually add the sugar, vanilla sugar and cinnamon and stir until the mixture thickens. Add 1 egg at a time, whisking each one for about 1⁄2 minute at the highest setting.

  3. Mix together the flour and baking powder, sift and add the ground hazelnuts in 2 stages and stir briefly each time with the mixer at the medium setting. Put the cake mixture in the greased and floured tin. Put it on a shelf in the oven.

  Top/bottom heat: about 180 °C/350 °F (preheated),

  Fan oven: about 160 °C/325 °F (not preheated), Gas mark 4 (not preheated),

  Baking time: about 50 minutes.

  4. Leave the cake in the tin for 10 minutes after taking it out of the oven, then remove from the tin and put on a rack to cool down.

  5. To make the coating, coarsely chop the chocolate. Melt the milk chocolate with the oil and the plain chocolate separately in a bain-marie over low heat while stirring. Coat the cooled down cake with the melted milk chocolate, using a knife or baking brush. Sprinkle the melted plain chocolate on top using a teaspoon.

  Variation: To make a Chocolate nut cake, use only 300 g/10 oz ground hazelnuts instead of 400 g/14 oz, and stir 100 g/31⁄2 oz chopped chocolate into the cake mixture.

  CAKE MIXTURE

  16 | Sachertorte

  Good for preparing in advance (about 12 pieces)

  Preparation time: about 45 minutes, excluding cooling time

  Baking time: about 50 minutes

  For a springform tin (diameter 26 cm/10 in):

  some fat

  baking parchment

  For the cake mixture:

  150 g/5 oz plain chocolate

  6 whites of medium eggs

  150 g/5 oz (3⁄4 cup) soft margarine or butter

  150 g/5 oz (3⁄4 cup) sugar

  3 drops vanilla essence in 1 tablespoon sugar

  yolks of 6 medium eggs

  100 g/31⁄2 oz (2 cups) breadcrumbs

  For the filling:

  125 g/41⁄2 oz apricot preserve

  For the coating:

  60 g/2 oz (1⁄4 cup) sugar

  5 tablespoons water

  200 g/7 oz plain chocolate

  For the decoration:

  50 g/2 oz plain chocolate

  Per piece:

  P: 7 g, F: 25 g, C: 47 g, kJ: 1855, kcal: 443

  1. Chop the chocolate coarsely and melt in a container placed in a bain-marie over low heat, stirring continuously, then leave to cool down. Preheat the oven at the top and bottom. Grease the base of a springform tin and line it with baking parchment.

  2. Now beat the egg whites until very stiff. Stir the softened margarine or butter with a hand mixer with whisk until it becomes smooth and homogenous. Gradually add the sugar and vanilla sugar and stir until the mixture thickens.

  3. Add the egg yolks one at a time, whisking with the mixer at the highest setting. Whisk together the melted chocolate and breadcrumbs with the mixer on medium setting and carefully fold in the beaten egg whites. Now spoon the cake mixture into the spring-form tin, smooth out the surface and bake on a shelf in the oven.

  Top/bottom heat: about 180 °C/350 °F (preheated),

  Fan oven: about 160 °C/325 °F (not preheated), Gas mark 4 (not preheated),

  Baking time: about 50 minutes.

  4. Remove the cake from the mould, place on a rack lined with baking parchment and leave to cool. When cool, carefully peel off the baking parchment and cut the cake in two horizontally.

  5. Spread the apricot jam on the bottom layer and cover with the top layer.

  6. To make the chocolate coating, boil the sugar in the water in small saucepan until it is dissolved. Remove the saucepan from the heat. Chop the chocolate coarsely and add to the melted sugar mixture. Continue stirring until the chocolate has melted and the mixture is shiny. Pour the chocolate coating onto the centre of the cake and spread it evenly all over the top and sides by "moving" the cake. If necessary use a knife to smooth out the chocolate coating along the sides. Leave the coating to set.

  7. To decorate the cake, melt the chocolate in a bain-marie while stirring. Cut the cake into 12 slices. Put the melted chocolate in a paper bag or in a small freezer bag, cut off a small corner and write the word "Sacher" on each slice of cake. Keep in the refrigerator until ready to serve.

  Tip: Serve with whipped cream.

  Because the cake is very moist, it can keep up to 5 days if well wrapped.

  CAKE MIXTURE

  17 | Lemon, cheese and cream torte

  Popular (about 16 pieces)

  Preparation time: about 35 minutes, excluding cooling time

  Baking time: about 25 minutes

  For a springform tin (diameter 28 cm/11 in):

  some fat

  baking parchment

  For the cake mixture:

  150 g/5 oz (3⁄4 cup) soft margarine or butter

  150 g/5 oz (3⁄4 cup) sugar

  2-3 drops vanilla essence in 1 tablespoon sugar

  1 pinch salt

  3 medium eggs

  125 g/41⁄2 oz (11⁄4 cups) plain (all-purpose) flour

  25 g/1 oz (3 tablespoons) cornflour (cornstarch)

  1 level teaspoon baking powder

  For the filling:

  12 sheets gelatine

  500 ml/17 fl oz (21⁄4 cups) chilled whipping cream

  grated zest of 1 untreated lemon

  100 ml/31⁄2 fl oz (1⁄2 cup) lemon juice

  150 g/5 oz (3⁄4 cup) sugar

  2-3 drops vanilla essence in 1 tablespoon sugar

  1 kg/36 oz curd cheese

  For dusting:

  25 g/1 oz (1⁄4 cup) icing (confectioner’s) sugar

  Per piece:

  P: 11 g, F: 23 g, C: 33 g, kJ: 1610, kcal: 384

  1. Preheat the oven and grease the base of the springform tin.

  2. To make the cake mixture, stir the softened margarine or butter with a hand mixer with whisk until it becomes smooth and homogenous. Gradually add the sugar, vanilla sugar and salt and stir until the mixture thickens.

  3. Add 1 egg at a time, whisking each one for about 1⁄2 minute at the highest setting. Mix together the flour, cornflour and baking powder, sift and add to the margarine or butter and egg mixture in 2 stages, stirring briefly with a mixer on medium setting. Spoon the cake mixture into the springform tin, smooth the surface flat and put the mould on a shelf in the oven.

  Top/bottom heat: about 180 °C/350 °F (preheated),

  Fan oven: about 160 °C/325 °F (preheated), Gas mark 4 (preheated),

  Baking time: about 25 minutes.

  4. Remove the cake from the oven, leave to cool down and cut in half horizontally.

  5. To make the filling, soak the gelatine following the instructions on the packet. In the meantime, whisk the cream until it is stiff. Then add the lemon zest, lemon juice, sugar and vanilla sugar to the curd cheese and mix well.

  6. Dissolve the gelatine and first add 4 tablespoons of the curd cheese mixture. Then
stir in the rest of the quark mixture. Carefully fold in the whipped cream. Place the ring part of the spring-form tin, lined with baking parchment, round the bottom layer, spread the quark and cream mixture on top and smooth the surface flat.

  7. Cut the top layer into 16 slices. Put them on top of the filling and refrigerate the torte for at least 3 hours. Loosen the torte with a knife, remove the springform tin ring and dust with icing sugar.

  Tip: You can make the cake even fruitier by adding a tin of mandarins (drained weight 175 g/6 oz). Drain thoroughly in a sieve and fold into the cream cheese mixture using a spatula or dough scraper.

  CAKE MIXTURE

  18 | Himmelstorte ("Heaven’s torte")

  Traditional (about 16 pieces)

  Preparation time: about 90 minutes, excluding cooling time

  Baking time: about 20 minutes per layer

  For a springform tin (diameter 28 cm/11 in):

  some fat

  For the coating:

  whites of 5 medium eggs

  2 teaspoons sugar

  For the cake mixture:

  250 g/9 oz (11⁄4 cups) soft margarine or butter

  200 g/7 oz (1 cup) sugar

  2-3 drops vanilla essence in 1 tablespoon sugar

  1 pinch salt

  5 yolks of medium eggs

  250 g/9 oz (21⁄2 cups) plain (all-purpose) flour

  2 level teaspoons baking powder

  For the topping:

  40 g/11⁄2 oz (4 tablespoons) sugar

  1 pinch ground cinnamon 100 g/31⁄2 oz blanched flaked almonds

  For the filling:

  500 g/18 oz redcurrants

  125 g/41⁄2 oz (7⁄8 cup) icing (confectioner’s) sugar

  500 ml/17 fl oz (21⁄4 cups) chilled whipping cream

  Per piece:

  P: 6 g, F: 28 g, C: 40 g, kJ: 1832, kcal: 437

  1. Preheat the oven and grease the springform tin.

  2. To make the coating, beat the egg whites until they are stiff enough to keep their shape. Then quickly fold in the sugar.