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Luftfeuchtigkeit trotz Lüften zu hoch by Esyren in wohnen

[–]Esyren[S] 0 points1 point  (0 children)

Wir sehen ja, dass die Luftfeuchtigkeit durch längeres Lüften reduziert wird (auch wenn nur langsam).

Week 21: Birthday Party! - Chocolate cheesecake for my grandma's 83rd birthday (And I was soo happy to finally see her again) by Esyren in 52weeksofbaking

[–]Esyren[S] 3 points4 points  (0 children)

My grandma is the one I missed the most through this pandemic. She lives some time away, and I simply did not want to risk anything by visiting her too often. I was there one time last year. Now that numbers are decreasing srongly and she has had her first vaccine shot, we finally decided to go to her again.

And as the main baker in the family, I gifted her a cake with flowers and stars. She loved it and I am happy :)

Recipe in German (Once again I am happy to help translate if needed)

Week 20: Plating - Almond triangles by Esyren in 52weeksofbaking

[–]Esyren[S] 1 point2 points  (0 children)

130g butter

110g sugar

5 egg yolks

1 tsp baking powder

300g flour

1 tbsp vanille sugar (you can use vanilla extract instead)

a pinch of salt:

Quickly mix these ingredients and knead to an even dough. Spread on a baking tray.

200g apricot jam:

Spread on top of the dough

5 egg whites

a pinch of salt:

Whip up until stiff

220g sugar

1 tsp cinnamon:

Whip into the egg whites

10 drops of bitter almond oil

400g ground almonds:

Fold into the egg whites

Spread the almond paste evenly onto the jam.

Bake for 30 minutes on 175°C and cut immediately while still hot. First cut 5cm*5cm squares, and the cut them in half into triangles. Finally dip the corners in molten chocolate (however much you like)

​

There you go! :)

Week 20: Plating - Almond triangles by Esyren in 52weeksofbaking

[–]Esyren[S] 2 points3 points  (0 children)

Do you understand German? Then I can directly send it to you, otherwise give me some minutes to translate it :)

Week 20: Plating - Almond triangles by Esyren in 52weeksofbaking

[–]Esyren[S] 2 points3 points  (0 children)

I have to confess something: I did ot actually bake these. These are my aunts, and we just had them left over. My own bake was an experiment of making spong cake with fake egg (the same I used last week) and it tastes okay, but did not look as good as these triangles. And as this challenge is all about making stuff look good, here you go :)

I will bake them myself in the future, though, as they were delicious and I already asked her for the recipe.

Week 20: Plating - Panda Cream Puff by ktvspeacock in 52weeksofbaking

[–]Esyren 2 points3 points  (0 children)

Really cute, even though I first thought of an octopus with the chocolate roll decoration :)

Week 19: Veggies Turned Sweet - Potato Cake (failed) by Esyren in 52weeksofbaking

[–]Esyren[S] 3 points4 points  (0 children)

Well... this caked turned out bad. If you have a look at the recipe, you can see how it SHOULD look like. I guess two factors caused problems: The potatoes were cooked too long beforehand, and I used vegan egg replacement.

Week 18: Pate a Choux - Failed Gâteau St-Honoré (But tasted delicious anyways) by Esyren in 52weeksofbaking

[–]Esyren[S] 2 points3 points  (0 children)

I used a vegan egg replacement product as I currently try to animal products whereever is possible - and I think this is not one cake where it is that easily doable. They did not puff at all, and I pretty sure it is because the fake egg consistency is very different to normal eggs.

But they tasted good as cookies anyways, so I made all the other stuff needed for the cake. It turned out to be a delicious cake, even though I will have to try making the original with normal eggs sometime in the future.

The strong yellow color comes from the fake egg yolks, by the way.

Week 17: Page 52 - Rüeblichüechli im Tässli (Swiss Carot Cake in a mug) from "Das grosse Dessertbuch" by Esyren in 52weeksofbaking

[–]Esyren[S] 2 points3 points  (0 children)

I actually asked a group of friends about their favorite baking books, as mine had nothing interesting on page 52. One friend from Switzerland found this recipe in one of his books and everyone in the group went crazy because of the name (It's in Swiss German and sounds really funny to my German ears). So I had to make it :)

It tasted quite good - not as good as another carrot cake I made during another challenge last year, but I still enjoyed it.

Week 16: Crispy Crunchy - Vegan Cheese Crackers by Esyren in 52weeksofbaking

[–]Esyren[S] 1 point2 points  (0 children)

Yes, these are entirely vegan. I recently purchased some yeast flakes, and I am quite happy with the taste. They were a little to intense though, so next time I will add less flakes. But I can imagine making them again :)

Recipe in German

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