Pecan Turban Cake

Ingredients

110 grams butter at room temperature
250 grams granulated sugar or white caster sugar
3 eggs Size M
300 gram flour
2 teaspoons baking soda
Half teaspoon salt
2 packets Dr. Oetker Knocking Pudding Vanilla
125 Gram Sour cream
240 ml semi-skimmed milk
1 teaspoon vanilla extract
30 grams of pecans chopped.

For The filling:

100 grams of pecans chopped.
1 tablespoon cinnamon
100 grams butter, at room temperature
1 tablespoon flour.

Instructions

Preheat the Oven to 170 degrees.

Grease a tulbamncake with butter and bestuif the inside with flour.
Tap the excess flower again.

Divide the 30 grams of chopped pecans over the bottom of the turban shape.
This becomes later the top of the cake.

Stir the flour, baking soda, salt and puddingmix together. Then turn to the side.
Beat with the mixer the butter and sugar airy. Add the eggs and mix them well.

Then Add the milk, the sour cream, and the vanilla extract.
If you have all mixed up to an airy mass, add the already mixed the flour-pudding mixture. Whisk well together.

Stir The 100 grams of chopped pecans, the cream butter, cinnamon and flour together.
Pour a third of the cake batter into the turban shape. Divide then half of the pecan-cinnamon butter mixture over the batter.

Then Pour another third of the batter into the shape.
Distribute the remainder of the pecan-cinnamon butter mixture over the batter. Pour T=then the rest of the cake batter in the shape.

Put the cake in the oven (slightly below the middle) and bake it in 60-70 minutes until baked.

The cake is ready when a wooden skewer is clean.

Let the cake cool at least 30-60 in the turban with a tea towel over it,
Before you pull it out.

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Kamla's Special Colored Turban Recipes

Ingredients

• 1 and half pack cake mix for a fine cake
• 150 grams cream butter or margarine
• 50 ml semi-skimmed milk
• 6 eggs (class M)

• for coloring the cake

• 75 ml milk
• 1 teaspoon baking powder
• 1 tsp Vanilla Essence
• 2 or 3 tablespoons dye

Instructions

• Place the grille slightly below the middle of the oven and preheat the oven.
• Grease the cake form with butter. With the mixer, whisk the butter softly and creamy in a mixing bowl.
• Add the cake mix, the milk and the eggs at once and mix this 1 minute with the mixer on the lowest position until a smooth batter.

• Then beat the batter with the mixer at the highest position in approx. 2 minutes until an airy batter.
• Make 2 bowls with 1 or 2 tablespoons of milk 1 theelepel baking soda 2 or 3 tablespoons dye and very equally mixes.

• Add the vanilla essence.
• Fill the cake shape with the batter and bake the cake in 60-70 minutes golden brown.
• Remove the cake from the cake form and let it cool for one hour on a grate.

Oven temperature: Electric: 160 °c degrees
Hot air: 150 °c degrees
Gas oven: stand 2-3

Bake the cake in 60-70 minutes golden brown.

Tip: The cake is cooked when you pince with a (satay) Poking in the middle of the cake and it comes out clean again.

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Turban with Apple and Pecan Nuts and Caramel Sauce

Ingredients

3 eggs
200 grams dark brown caster sugar
280 ml sunflower oil
2 teaspoons vanilla extract
375 gram Flour
1 teaspoon salt
1 teaspoon baking soda
500 grams apple peeled and small cubes
120 grams pecan nuts, chopped

For the caramel sauce:

100 ml whipped cream
1 Bag Lonka Fudge

Instructions

Preheat the oven to 180 degrees and grease the Turban form.
Beat the eggs frothy in a bowl, gradually add the sugar.
Mix the oil and vanilla extract through it.

Mix the flour, salt and baking soda and add it to the egg mixture.
Stir the apple and pecan nuts through it.

Scoop the batter into the Turban form and bake the cake in 1 hour and 15 minutes in the preheated oven.

Let the cake cool for 10 minutes in the shape and then pour the cake on a serving dish.

For the caramel sauce, put the whipped cream and the fudge and heat under stirring until the sauce gets a nice tan. (not too dark) and slowly pour over the warm cake.

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Madeira Turban with Pear

Ingredients

2 Hand Pears
Juice of half a lemon
120 Gram Cream butter
120 grams of dark brown caster sugar
2 eggs 60 to 90 grams of raisins soaked in rum (or 1 tablespoon of coated syrup)
60 grams of almond flour
2 teaspoons ginger powder
2 teaspoons of gingerbread herbs
150 ml milk
2 stroked teaspoon baking soda

For garnishing some icing sugar

Instructions

Grease the Turban shape.
Preheat the oven to 175 degrees of hot air and 190 degrees of gas.

Peel the pears, cut out the clock house, cut them into cubes.

To avoid discoloration, drizzle with lemon juice.

Whisk the butter with the sugar to a creamy whole, whisk one by one the eggs through and when you use syrup, the syrup.

Sift the dry ingredients except the baking soda.
Make the milk warm, loosen the baking soda, and add this with the dry ingredients, step by step at the creamy mass.

Scoop the cubes through and the violent raisins.

Put the dough in the cake pans and bake it 45 a 50 minutes

Let the cake cool for 10 minutes in the cake pans and turn the cake on a cake grate.

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Lawyer Cake Recipe

Ingredients

250 gram cream butter at room temperature
100 grams of icing sugar
4 eggs Size L
125 ml lawyer
1 teaspoon vanilla extract
250 grams of self-rising flour
1 teaspoon baking powder
Pinch salt Instructions

Whisk the butter with the icing sugar creamy.
Add the eggs one by one.

Then the lawyer and the vanilla extract, and mix well.
Sieve the flour with the baking powder and the salt.
Add it to the remaining ingredients and mix until a uniform batter has been created.

Pour the batter into a greased cake tin or turban shape and bake the cake in a preheated oven at 180 degrees.

Baking time 50 minutes.

When the cake is cooked remove it from the oven.

Let it cool for 10 minutes and then turn it on a grid. If you want to sprinkle it with icing sugar, first let it cool completely.

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Muscovite Turban

Cakes, Brunch, 12 persons, preparatory time 20 minutes, preparation time 35 minutes

Ingredients

• 15 grams of butter to grease

• 15 grams of flour to pollinate form

• 100 grams of butter from the refrigerator

• 100 gram Flour

• 25 grams cornstarch

• 5 eggs (at room temperature!!!)

• 100 gr sugar

• Salt

Materials

• Turban Shape

Instructions

The cake shape or turban form thickly buttered and sprinkle with flour. Shake the excess flour off.

The hard butter with cornstarch chop until the mixture looks like bread crumb. Split the eggs and stir the egg yolks very thickly with sugar and salt. Preheat the oven now 7-10 minutes to 190 degrees Celsius.

The protein in a large bowl very stiff beat/knock. Put on the protein the flour with butter and egg yolks with sugar and place the constituents (airy) until they are evenly mixed throughout the mass.

If too short is mixed, the dough is loose and bags the heavier constituents; Being mixed too long, then too much air is expelled. Make the dough straight into shape and fill it for up to 2/3 and bake the cake/turban directly. The first quarter is not allowed to open the oven door!

After about 30-35 minutes, the pastry is cooked: until the inside, dry, resilient and released from the sides. Leave the pastry in an open oven, let it cool down gradually, after a few minutes of loosening the shape, turn, let cool on a grid

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Coffee turban recipe

Ingredients

• 150 g butter
• 150 g light soft brown sugar
• 3 eggs
• 2 tbsp espresso instant coffee
• 150 g flour
• 1 tbsp baking powder
• 4 tbsp milk
• 1 cup mascarpone (soft cream cheese, 250 g)
• 3 tbsp cold espresso (or strong coffee)
• ½ TSP cinnamon
• 1/4 cup powdered sugar (+ extra to sprinkle)


Instructions

Make sure all ingredients are at room temperature.

Preheat the oven to 170 ° c.

Beat with a mixer the butter with the brown sugar and a knife point salt light and airy.

Add the eggs one by one.

Mix the instant coffee through it.
Sift flour with baking powder and whisk it into the batter.

Stir the milk at the last minute.
Spoon the batter into the form.

Put this in the middle of the oven and bake in 40-45 min. until golden brown and cooked through. Take out of the oven and let rest 15 minutes.

Put a Board reversed on the turban and times this to so that the cake from the mould is. Let cool completely. Mix the mascarpone with the espresso or coffee, cinnamon and icing sugar.

Cut the cake horizontally in half. Divide the mascarpone over the bottom half and put the top back on. Sprinkle with powdered sugar.

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Orange cake or turban with orange cream glaze

Ingredients

1 large orange
200 grams of sugar
4 eggs size l
225 ml sunflower oil
250 grams self raising flour
1 teaspoon baking powder

Instructions

Grease a cake tin or turban form.

Preheat the oven to 180 degrees/gas oven position 4.

Was the Orange, Pat dry and puree it in your blender. remove the kernels first.

Sieve the flour and the baking powder.

Beat the sugar and eggs until light yellow in color.

Stir in the oil slowly through it and the Orange pulp, and if it is smooth,

Stir your there the flower.

Pour the mixture into the baking Tin.

Bake about 55 to 60 minutes.

Let the cake 10 minutes to cool in the baking pan on a wire rack (if you are a nordic Cake Pan
Used to cool a little longer).

Remove from the Tin and let cool completely

Orange room glaze. melt 30 g butter, and add 1 ½ tablespoon orange juice, 1 tablespoon grated orange zest and 185 grams powdered sugar.

Decorate with this, the cooled cake or turban.

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Hazelnut turban with apples

Ingredients

Butter and flour to grease on
4 tart apples (about 600 grams) Gold hoof knives or elstars
3 tablespoons lemon juice
250 grams soft butter
300 grams of sugar
1 sachet vanilla sugar
Salt
5 eggs
250 grams flour
8 grams baking powder
100 grams hazelnuts
1 teaspoon cinnamon
6-7 tablespoons milk
2 tablespoons almond flakes
100 grams powdered sugar
2-3 tablespoons calvados or Apple juice

instructions

Grease a turban (26 cm) approx. 8 cm high) in and bestuif him with flour. Peel the apples into quarters and remove the cores. Drizzle the apples with the lemon juice. Beat the butter, the sugar, the vanilla sugar and a pinch of salt until a cream, mix the flour with the baking powder and add them into portions to the cream.

Halve the batter. grind the hazelnuts finely in a food processor. mix the hazelnuts and cinnamon, stir them together with the milk by a half of the batter.

Pour the half of the nuts, half the regular batter, the remaining half of the nuts and the remaining half of the plain batter into the turban.

Ironing the batter smooth in the form. Add the apples with the rounded side down on the batter and press them lightly. Bake the turban ca. 50 minutes in a preheated oven (electric: 175 degrees/hot-air: 150 degrees/gas oven: position 2).

Let the cake cool down about 10 minutes in the form. Remove the cake from the Tin and let it completely cool.

Toast the almonds in a dry frying pan and let it cool. Stir in the powdered sugar and calvados or Apple juice to a thin glaze.

Brush the top of the turban with the glaze and sprinkle the almonds over it. Let the glaze dry.

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Brownie Turban with Oreo

Ingredients

• 350 gram flour
• 25 grams of cocoa
• sachet baking powder
• 3 eggs
• 200g granulated sugar
• vanilla sugar
• 100 ml of sunflower oil
• 100 grams of butter (melted)
• 375 ml of milk
• 200 grams of dark chocolate
• 30 grams butter
• 100 grams of white chocolate
• ETL. sunflower oil
• Oreos

Instructions

1. Break the eggs into the bowl and add the granulated sugar and vanilla sugar. Mix everything together until fluffy, foamy batter for about 5 minutes.

2. Pour the sunflower oil, the half of the milk and the melted butter, and mix this together.

3. Sift the flour, cocoa powder and baking powder over the mixing bowl and mix the dry ingredients carefully through the wet ingredients. Pour in the mix the rest of the milk and mix it into the batter.

4. Melt the chocolate with the butter in a small saucepan. Pour the cooled chocolate to the batter and mix briefly by the batter them. Chop the oreo's fine and fold them into the batter them. I used about 4 oreo for the herd.

5. Grease the baking tin and pour the batter into the iron and batter at the top as smooth. If you have not exactly the same shape, you can also use a different pan. I advise you to use a baking tin with a diameter of 24cm.

6. Put the baking dish in a preheated oven 180 degrees for about 30 minutes.

7. When the cake is cooked, let it cool it for 10 minutes in the tin and then you let the cake cool for another 10 minutes on a wire rack. The grate that I received came here so pretty handy with Fonq.nl!

8. Break the white chocolate in a saucepan and add a tablespoon of sunflower oil in here. Let the chocolate melt over a low heat and stir in the meantime.

9. Pour the white chocolate over the cake and decorate the cake possibly with some chopped Oreo's

 Dank aan lauras bakery en kookhoekje van xfaatje

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