How To make German Festive Cake

Happy Cook Holiday Series PT 2:Triple German Chocolate Cake

The Happy Cook prepares her favorite Holiday Triple Layer German Chocolate Cake.
She uses organic and GMO-free ingredients to create a delicious dessert for the First Responders and Public Works employees of the City of College Park. GA. This episode is the second of a three part Holiday Season series featuring some of the Happy Cook's infamous desserts.This video is about Happy Cook Holiday 2 German Chocolate Cake

MY NANA'S CHRISTMAS CAKE Recipe | German Christmas Cake

MY NANA'S CHRISTMAS CAKE Recipe | German Christmas Cake

My absolute favourite cake for the festive Christmas season! Booze, apples, meringue, nuts and some cinnamon. Yummy!! Took me some persuasion to get the recipe for this as my grandma hasn't been making it for some time until now. Hope you enjoy making this at home! CHRISTMAS is in the air!

What is your favourite Christmas cake?

Lots of love,
Eileen

Get recipe here:

Where I cook:

Follow me on
Facebook:
Instagram:
Website:

Subscribe here:



Music: Hip Hop Christmas by Twin Musicom (twinmusicom.org)

Christmas Stollen - The German Christmas Cake Masterclass

Stollen is probably the best-known pastry in Germany when you think of Christmas. There is butter stollen, marzipan stollen, almond stollen and many other varieties. The Dresden Christmas Stollen is probably one of the best known.
It's time to develop our own recipe, with marzipan and lots of spices.

Recipe:
Combine
100g wheat flour
50g water
10g sourdough starter
to make a stiff sourdough starter and leave it to mature overnight.

For the main dough, mix
500g wheat flour
160g starter
225g milk
40g sugar
30g honey
5g yeast

for about 10 minutes at low speed.

Add
200g butter
2g cinnamon
0.5g allspice
0.5g aniseed
0.2g nutmeg

and mix on high speed for a further 5 minutes.

Add
350g sultanas (soaked in 100ml rum, add the liquid to the dough)
130g candied oranges (preferably soaked in rum or orange juice, liquid is not needed)
100g candied lemon (same here)
250g almonds

and mix for a further 5 minutes.

The dough is now placed in a plastic box for the next 3 hours at room temperature. Then put it in the fridge overnight.

The next morning, take the dough out of the fridge about 30 minutes beforehand and flatten it. Roll

250g marzipan

into a cylinder and wrap the dough around it. Shape the stollen mould as described in the video and leave the stollen covered to rest for 3-4 hours.

Brush the stollen with egg and put it in the oven.

Preheat the oven at 220°C /428°F. When putting the stollen into the oven directly reduce the temperature. Bake the stollen at 180°C/356°F for a total of 60-70 minutes. 20 of these with steam. Until a core temperature of about 93°C/200°F is reached. If the stollen gets too dark during baking, cover it with aluminium foil.

After baking, leave the stollen to cool for about 30 minutes and then brush it with hot butter.

Then leave it to cool completely for 12 hours at around 15°C/60°F degrees Celsius or, if you don't have a cool cellar, for an hour at room temperature and another hour in the fridge.

Then brush it again with hot butter and sprinkle sugar on all sides of the stollen. The sugar and butter seal the stollen and ensure that it will keep for several weeks without drying out or going mouldy.

Before serving, I sprinkle my stollen with icing sugar. Bon appétit!

---
00:00 - Intro
00:43 - Ingredients
00:53 - stiff sourdough starter
02:46 - Mixing the ingredients
04:32 - Adding the butter
07:10 - After mixing
08:12 - Shaping
11:39 - Egg wash
12:47 - Baking
13:03 - After Baking
14:01 - 1st butter brush
15:47 - 2nd butter brush / sugaring
18:40 - Icing sugar
19:17 - Cutting the stollen
19:55 - Outro

Christmas Fruits Cake Recipe | Christmas Special Recipe | Soft & Moist Fruits Cake Recipe | N'Oven

#FruitsCake #ChristmasSpecialRecipe

Christmas Fruits Cake Recipe | Christmas Special Recipe | Soft & Moist Fruits Cake Recipe | Without Oven | N'Oven

INGREDIENTS & PROCESS:
Soaking Fruit:
¼ Cup Tutti Frutti
2 Tbsp Red Cherry
2 Tbsp Apricot
2 Tbsp Black Raisin
2 Tbsp Golden Raisin
2 Tbsp Red Raisin
2 Tbsp Dates
1/3 Cup Fresh Orange Juice
Soak For 30 Min.
Separate 2 Tbsb Fruits For Using Later
1 Cup Flour
1 Tspn Baking Powder
½ Tspn Baking Soda
½ Tspn Cinnamon Powder
¼ Tspn Nutmeg Powder
Sieve
½ Cup Brown Sugar
Soaked Fruits
1 Tspn Orange Zest
1 Tbsp Pichtachio
1 Tbsp Almond
1 Tbsp Cashew Nut
¼ Cup Butter
¾ Cup Milk
1 Tspn Vanilla
Mix Well
6 Inch Oil Greased Mould With Baking Paper
Pour The Batter
Soaked Remaining Dry Fruits
Place A Pan With Wire Stand
Pre-Heat For 5-7 Min.
Place The Mould
Bake For 35- 40 Min.

Visit My Official Website:


Subscribe My YouTube channel for Recipe Videos:


Like My FB Page for update info:


Follow Us on Twitter:


We Are on Pinterest also:


© N'Oven®

Christmas Cake Recipe - Easy Fruit Cake that's beautifully moist!

An easy Christmas cake that turns out perfect every time. No creaming, beating or soaking of fruit required! Plus tips on storage and feeding your Christmas cake.

Feeding your fruit cake in the weeks leading up to Christmas helps to build and intensify the flavour of the cake, and will ensure it's beautifully moist.

Oven Temp:
Bake in the oven at 150C/300F (fan) for 45 minutes, then 140C/275F (fan) for a further 60-75 minutes - until an inserted skewer comes out clean.

Alcohol-free Christmas Cake:
For a non-alcoholic version, you can replace the alcohol with cold tea, fresh orange or apple juice.
You can then feed the cake with either:
1. Cold tea
2. Fresh orange or apple juice
3. Ginger cordial mixed with water (2 tsp mixed with 2 tbsp water)
4. Rum flavouring mixed with water (⅛ tsp mixed with 2 tbsp water).
If you do this, don’t make the cake any earlier than November, as juice (as opposed to alcohol) could start tasting funny after more than a couple of months.

The full Christmas cake recipe is available on our site:

The easy fruit cake ingredients:
3/4 cup (175g) unsalted butter, chopped
1 packed cup (210g) light brown muscavado sugar
2 + 2/3 cups (400g) mixed dried fruit
1 cup (200g) glacé cherries roughly chopped
1 cup (100g) dried cranberries
Zest and juice of 1 orange
Zest of 1 lemon
1/2 cup (120ml) cherry brandy
1/2 cup (85g) ground almonds (coarsely ground - not the type that is like flour)
3 large eggs lightly whisked
1 + 2/3 cup (200g) plain/all-purpose flour
½ tsp baking powder
1 tsp ground mixed spice
1 tsp ground cinnamon
¼ tsp ground allspice

To feed the Christmas cake:
Cherry brandy (1-2 tbsp per week)

#cake #christmasfood #christmas

CHRISTMAS STOLLEN Tutorial | Yeners Cake Tips by Serdar Yener from Yeners Way

Another Christmas tutorial this week!

There are some traditional festive recipes that add so much meaning and joy to those special days of the year. To name a few, there's Lebkuchen, which is a traditional German baked Christmas treat, somewhat resembling gingerbread. Panettone which is a sweet bread from Italy. Plum pudding or Christmas Pudding from Great Britain. Kulich, which is a Russian and Orthodox Easter bread. We can count many many more.

So in this tutorial I will be showing you how to make a Christmas Stolen which is a famous traditional fruit bread that originated from Dresden, Germany and is about 500 years old.

Don't forget to like and subscribe to stay tuned to Yeners Cake Tips! New video every week!

Stollen Recipe


This tutorial at Yeners Way


Join Yeners Way today and get a 1 DAY FREE TRIAL! That's full access to about 100 premium full length tutorials for 24 hours...absolutely FREE!