Kellerkuchen Cellar Cake Recipes

Steps:

• Note: cooking time is time in the fridge.
• Cover a 9 x 5 inch loaf pan with transparent foil.
• Melt vegetable shortening, but do not let it get too hot.
• Mix eggs, sugar, dutch cocoa, milk, vanilla sugar, instant coffee and rum until you have a homogenous mixture.
• Slowly add the melted vegetable shortening to this mixture. Stir the cocoa mixture until homogenous.
• Start filling the form with a thin layer of cocoa mixture.
• Place a layer of butter cookies on the cocoa mixture and cover it with another thin layer of cocoa. Repeat these steps, ending with a layer of butter cookies.
• Put into the fridge until firm or overnight. You can keep the Kellerkuchen in the fridge for up to one week.
• Remove from fridge immediately before use, turn out of form onto a serving platter, remove foil and cut into thin slices. Place cake into the fridge between servings.
• NOTE: A picture of Bahlsen Leibniz can be found at www.germandeli.com.
• NOTE: Baking for Kids. You can omit the rum and instant coffee.
• NOTE: The name of the cake is traced back to the fact, that it was not unusual to place the cake in the cellar (especially during the cold time of the year). Please be aware, that raw eggs are used, so keep it in the fridge. The cake is terribly filling.
• NOTE: the vegeatble shortening I use for this cake is solid at room tempearture. I often use the brand "Palmin" for this cake. It is made of 100% coconut oil.

Steps:

• Wash the apricots, then cut in half.
• Place in a large crock and pour on the warm water, less 1/2 cup.
• Stir in the sugars, fruit, raisins, and ginger.
• Dissolve the yeast in the remaining 1/2 cup of water.
• Add this to the crock, and mix well.
• Cover tightly, and let it stand away from direct sunlight, for thirty days, stirring every other day.
• After thirty days, strain, and bottle.

Steps:

• To make cookie:.
• roll out the ready to bake cookie dough.
• place elephant shaped paper template on the flattened dough.
• cut out the shape, remove the extra pieces.
• repeat until you have 3 elephant cookies.
• bake 370F for 10 minutes.
• To make strawberry buttercream:.
• With a hand mixer or stand mixer, fitted with paddle attachment, beat butter for 2 mins, until smooth & creamy. Scrape down the sides of the bowl and beater as necessary.
• Add powdered sugar 1/2 cup at a time, beating until combined.
• Add puree, vanilla extract, jam and beat on medium speed until fully combined.
• Place in a piping bag.
• To make strawberry puree:.
• place about 5 chopped strawberries in a food processor and blend until pureed.
• To assemble:.
• placed one baked elephant cookie down.
• pipe small circular shapes of strawberry buttercream until the cookie is covered; repeat to the next two cookies.
• once the buttercream layers are added, stack the cookies.
• sprinkle on candy-coated chocolates on top.

Steps:

• Preheat oven to 200 degrees C [180 degrees C fan force] or 390 degree F [355 degree F fan force].
• Melt butter.
• Mix flour, sugar, baking powder and buttermilk in a medium size bowl.
• Add butter to mixture and mix well.
• Pour mixture into a broad pie dish and bake for 8 minutes.
• Peel and slice apples.
• Remove dish from oven and post apple slices into mixture.
• Sprinkle with sugar and cinnamon and bake for a further 35 minutes.
• Serve with double cream or vanilla ice cream.

Steps:

• Chocolate Sponge:
• Whisk eggs with sugar, at high speed, until the eggs have tripled in size and becames thick and airy.
• Fold in the flour and cocoa powder.
• Spread on a baking tray, with parchment paper.
• Bake in oven 200C for about 5 minutes.
• Ganache:.
• Boil the cream in saucepan. Pour the cream unto the chopped cooking chocolate, and stir slowly, until all the chocolate has melted and smooth.
• Cool in refrigerator.
• With a knife, trim the sides of the sponge to shape a rectangle or square. Sprinkle the sponge cake with some thin sugared syrup to keep the cake moist. Spread a thin layer of ganache of the sponge, leaving half an inch on the wide side to roll the cake.
• Roll tightly using a parchment paper to aid you. Cover the log with ganache, and top with chocolate dipped cherries.