baking – Fox’s Projects

[Baking] Egg Yolk cake

Foxes like eggs, and sometimes I have a few yolks left from another thing i made. This time it were left overs from a coconut macaroon cookie recipe.

The image shows a freshly baked loaf of cake in a black rectangular baking pan, lined with parchment paper. The bread has a golden-brown crust and is sitting on a black wire cooling rack. The background includes a glossy black surface, possibly a stovetop, and out-of-focus tableware. — This cake is, in fact, not a lie!

So here we go:

6 egg yolks
225 grams sugar
110 grams water
1 capful vanilla extract
5 grams lemon zest
pinch of salt
225 grams flour
5 grams baking powder

Instructions

Line a 25 cm long cake tin with baking paper.
Preheat the oven to 175 degrees Celcius.
Mix the flour, baking powder and salt together with a whisk.
Beat the egg yolks with the lemon zest for about 5 minutes until light, fluffy and thick.
Gradually add the sugar to the fluffy egg yolks and mix for another 2 minutes.
Add the vanilla extract and water while mixing slowly.
Stop mixing as soon as it is blended.
Sift the flour mixture into the mixer bowl.
Quickly fold the flour into the cake batter.
Pour the cake batter into the cake tin.
Bake in the centre of the oven for about 45 minutes until golden brown and cooked through.
Allow the cake to cool completely before cutting.

Spiced Fox Cakes

I am currently experimenting with a new cookie/cake. Let’s just stick to cake, because they are not crunchy.

Ingredients:

1/2 cup of eggs (or two medium sized eggs)
1/2 cup of sugar
1/4 cup of sunflower oil
1 cup of flour
1 tablespoon of spice mix

Spice mix:

A 1-1-1 blend of ground Ginger, Cardamom and Mace.

Preparation:

Oil up two mini-muffin(?) forms. My forms can fit 12 mini-muffins.
Heat up oven to 180C or 365F and depending how good your oven is, let it warm through for a bit. After my oven beeps at the supposedly right temperature, I wait at least 15 minutes before opening the door.

Making the cakes:

Beat the eggs and sugar until smooth
Add the oil
Add the flour
Add the spice mix
Fill the mini-muffin forms with a piping bag up to the rim. (optional: If you chose to add baking powder, just fill them half-way.)
Put the forms in the oven
Remove them after 15 minutes
Store in a tin

A Lebkuchen recipe.

Ingredients for the dough

2 beaten eggs
65 grams of sugar
1 sachet vanilla sugar
5 grams of lebkuchen spices
100 gram flour
half a teaspoon of cinnamon
8 grams baking powder, sieved
1 teaspoon cocoa powder

Ingredients for different glazes

* Sugar glaze: 130 g powdered sugar, 2 tbsp rum, 2 tbsp red wine.
* Chocolate glaze: bitter, white or whole milk chocolate.

* Lebkuchen spices mix yourself:
35 gr cinnamon
5 gr cloves
1 gr nutmeg
2 gr coriander
2 gr ginger
2 gr ground mace

Preparation Nurnberger Lebkuchen

Preheat the oven to 180 gr. Stir the sugar, eggs and vanilla sugar with an electric hand mixer until the mixture has doubled in size and the sugar has dissolved.

I am using a disposable piping bag, because the dough has the viscosity of batter.

Bake in a preheated oven at 180 ° C for 12 – 15 minutes until lightly browned.
Let the lekbuchen cool on a wire rack.

Preparation of the Lebkuchen topping

Glazing: Make a nice batch, deep enough to dunk the cookies in with a thin fork. Then, dunk the cookies in the glazing, whisk off the excess carefully and let it dry.

Chocolate, ditto with glazing. Please to read up how to properly melt and cure chocolate. Will publish this myself once I have perfected it.

You can also dunk the dried glazed version into the chocolate for an extra layer of yum.

Storage

You can eat them right away but if not, keep them in a box. They get better in flavour after a day or two.