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Blog-Event 3-Jahres-Jubiläum: Krantz Cake

with 18 comments

Cake

One of the most popular Swiss food bloggers, Zorra from kochtopf, celebrates the joy of blogging continuously throughout the year with her monthly “Blog-Event” – an informal cyber-gathering of people around the world, writing about preparing food their way. The current one marks its 3rd birthday…Choir: “Happy blogday to yoooouuuu, happy….” This month is all about cake.

I chose a cake based on a recipe in “Baking with passion”. It is a sweet and rich yeast dough, moist, delicate and originally paired with a chocolate-walnut filling. I made an almond-marzipan inlay instead as a slight variation. A tasty cake, which in my case came out a little undone in the center.


Krantz Cake

Dough

  • 250g strong white flour
  • 1/2 sachet of instant yeast or 10g fresh yeast
  • 3-4 tbsp warm water
  • 75g cream cheese
  • 75g sour cream
  • 75g soft butter
  • 75g sugar
  • 2 egg yolks (keep the egg whites for the filling)
  • a pinch of salt

Filling

  • 50g sugar
  • 50g marzipan
  • 100g ground whole almonds
  • 2 egg whites

Egg wash

  • 1 egg
  • 2 tbsp milk

Sugar glaze

  • 25g sugar
  • 25 water

Make the sponge: Put the flour into a bowl, make a well in the center of the flour and crumble (or sprinkle) the yeast into it. Add 3-4 tbsp of warm water, stir together and let rest covered for 2 hours.

Make the dough: Mix together the cream cheese, the sour cream, the sugar, the butter, the egg yolks and the salt and add this to the yeast sponge. Mix to a soft and sticky dough. The dough will be wet and impossible to handle or knead by hand. You did not mess up, this is desired, do not add more flour. Put the dough into the fridge overnight.

Make the filling: For the filling, mix together all ingredients.

Bake the cake: The next morning, get the dough out of the fridge and let stand for about 10 minutes. Then roll out on a floured surface to a rectangle measuring approx 20cm x 15cm. Distribute the filling on the dough. Roll up to a sausage starting at the long side. Cut lengthwise and twist the two strands together. Put it into an oiled oblong cake tin. Let stand in a warm spot for 2 hours.

Heat oven to 180°C. Brush the surface of the dough with the egg wash, then put the tin into the oven. Bake for 15 minutes, then reduce heat to 160°C and bake for further 25-30 minutes. (Hint to myself for next time: Turn off oven and let the cake rest in the oven for 20 more minutes to stabilize)

For the sugar glaze, bring sugar and water to a boil, then brush onto the still warm cake. Let cool on a wire rack.

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Written by theinversecook

25 April 2008 at 20:54

Posted in cake, food, pie, Recipe, Uncategorized

18 Responses

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  1. Nils,
    The loaf was ok, I assumed the error was there and just adjusted,maybe too much umph with the Vorteig, I really wish my German was existant beyond ordering food and drink and talking kinder Deutsch with my nieces and nephews! David is a great baker and an awesome fellow who I hope will have a bread in one of these days, so we can all gather!

    Cheers

    Jeremy

    6 May 2008 at 17:57

  2. Excellent interview, Jeremy, enjoyed that. You should open a bakery with him :-)

    theinversecook

    7 May 2008 at 12:39

  3. Thanks Nils,
    Only if he will take me? I may go to Europe again next year, maybe I will go to Wales and see my friend Mick, he is my next micro bakery interview!

    Jeremy

    7 May 2008 at 15:11

  4. Oh, thought you’d want to interview him, sounds great.

    Tried the “Hefefreies Roggenmischbrot” today too. Added substantially more water than the recipe said. After 1 hour of final proof, the dough was nothing close to being ready. Had to give it another 90 minutes. Was good, but next time I will add even more water to get a soft and springy rye loaf.

    theinversecook

    12 May 2008 at 01:18

  5. The loaf looks great, but I would much prefer to see it swirled with chocolate and walnuts. Could you please post the recipe for the original chocolate-walnut filling that you mentioned (from Dan Lepard’s recipe)? Thanks.

    Lena

    19 July 2008 at 16:24

  6. @ Lena: This is the original filling:

    – 100g caster sugar
    – 100g walnuts
    – 100g good-quality plain chocolate

    – Blitz the sugar and the walnuts in a food processor and mix with roughly chopped chocolate.

    Not sure about the chocolate. I would probably use a dark type.

    theinversecook

    19 July 2008 at 16:32

  7. There is nothing more to say – someone has really thought about this.

    Zory Reiterer

    5 November 2009 at 15:27

  8. great post, I really like it. Thanks for posting. :)

    KennQ

    27 November 2010 at 18:52


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