Tasty traybakes
Apple traybake
Preparation time: approx. 50 minutes (plus baking time)
Makes 20 squares
For the pastry
5 eggs
190 g butter
225 g sugar
pinch of salt
225 g flour
For the topping
1 kg apples
a little lemon juice
500 ml milk
50 g sugar
1 sachet custard powder
1 egg plus 1 egg yolk
For the custard
250 g sour cream, 50 g sugar
2 sachets vanilla sugar
3 eggs
Additionally
butter and breadcrumbs for the tray
sugar to dust
1 Pre-heat the oven to 175 °C (Gas Mark 3.5). Butter a deep baking tray and sprinkle with breadcrumbs. Separate the eggs and whisk the whites until stiff. Chill until required.
2 Melt the butter in a shallow saucepan and cool slightly. Cream together the egg yolks, sugar and salt. Stir in the flour followed by the melted butter. Fold in the whisked egg whites.
3 To make the topping, peel and halve the apples, then cut out the cores and slice the flesh. Sprinkle with lemon juice. Make custard from the milk, sugar and custard powder in accordance with the packet instructions. Whisk together the egg and egg yolk, and quickly stir into the hot custard.
4 Spread the pastry over the baking tray. Top with the hot custard followed by the sliced apples. Stir together the sour cream, sugar, vanilla sugar and eggs. Pour over the apples and bake at the bottom of the oven for 40-45 minutes. Sprinkle the cake with sugar while still hot.
Crumble traybake
Preparation time: approx. 30 minutes (plus rising and baking time)
Makes 20 squares
For the dough
220 ml milk
50 g fresh yeast
60 g sugar
500 g plain flour
pinch of salt
2 eggs at room temperature
50 g butter
For the crumble topping
150 g butter
300 g flour
150 g sugar
1 egg yolk
generous pinch of cinnamon
Additionally
flour for the work surface
soft butter for the baking tray
1 Heat half the milk in a saucepan until lukewarm. Crumble in the yeast. Add 1 teaspoon of sugar and 4 tablespoons of flour, and stir until smooth. Cover and leave the pre-dough to rise for about 30 minutes.
2 Sift the remainder of the flour into a bowl. Combine with the remainder of the sugar and the salt. Make a well in the middle and put the eggs in the well. Melt the butter and add while lukewarm. Pour in the yeast mixture. Heat the remainder of the milk until lukewarm and pour in. Knead together with your hands. Add a little more flour if the dough is too sticky. Cover the bowl with a damp tea towel and leave in a warm place for about 1 hour to rise.
3 To make the crumble topping, melt the butter and leave until lukewarm. Put the other crumble ingredients in a bowl and combine. Stir in the butter with a fork, pouring slowly in a thin trickle. Stir with the fork (do not knead!) to make pieces of the desired size.
4 Pre-heat the oven to 190 °C (Gas Mark 5). Butter the baking tray. Knead the dough and roll out on a floured work surface until just a little larger than the tray. Place on the tray. Draw up an edge, and sprinkle with the crumble. Leave to rise for 15 minutes. Bake on the middle shelf of the oven for about 25 minutes until the crumble topping turns golden (don't let it get too dark).
Bee sting cake
Preparation time: approx. 40 minutes (plus rising and baking time)
Makes 20 squares
For the dough
250 ml milk
500 g flour
25 g fresh yeast
75 g sugar
75 g butter
pinch of salt
butter for the baking tray
For the topping
100 g butter
150 g sugar
1 sachets vanilla sugar
3 tbsp milk
200 g flaked almonds
For the filling
2 egg yolks
2 tbsp sugar
90 g cornflour
1 l milk
80 g icing sugar
1 sachet vanilla sugar
150 g butter
1 Heat the milk. Sift the flour into a large mixing bowl. Make a well in the middle of the flour. Crumble in the yeast. Sprinkle over ½ teaspoon of sugar. Stir the yeast with a little lukewarm milk and a little flour from the edge to make a thick paste. Sprinkle over a little flour. Cover the pre-dough with a tea towel and leave in a warm place for about 10 minutes until it starts to crack.
2 Melt the butter and stir into the milk, then leave until lukewarm. Gradually add the remainder of the sugar and the lukewarm liquid to the dough and stir in using the dough hook of a hand mixer. Add the salt and stir in. Take the dough out of the bowl and continue kneading until no longer sticky. Work in a little more flour if required. Put the dough back in the bowl. Cover with the tea towel and leave in a warm place for about 1 hour until it has doubled in size. Knead the dough thoroughly once more. Butter a baking tray and roll the dough out onto it. Pre-heat the oven to 200 °C (Gas Mark 6).
3 To make the topping, melt the butter in a saucepan with the sugar, vanilla and milk. Stir in the almonds and bring to the boil. Cool slightly and spread over the dough. Leave the dough in a warm place for about 10 more minutes to rise. Then bake on the middle shelf of the oven for 15-20 minutes. Leave the cake to cool, then cut into quarters and slice each quarter in half horizontally.
4 Meanwhile, stir together the egg yolk, 1 tablespoon of sugar and the cornflour for the filling. Add 250 ml milk and stir in. Bring the remainder of the milk, the icing sugar and the vanilla sugar to the boil. Remove the saucepan from the hob and add the egg yolk mixture to the hot milk, stirring continuously. Return to the boil. Remove from the heat and leave to cool, stirring frequently. Whisk the soft butter (it should be at room temperature) until light and fluffy. Stir one portion of it into the cream, and then the remainder. Fill the cake with the cream.
Fruity poppy seed traybake
Preparation time: approx. 50 minutes (plus rising and baking time)
Makes 20 squares
For the dough
250 g flour
1 sachet dried yeast
pinch of salt
50 g sugar
1 egg
125 ml lukewarm milk
50 g melted butter
butter for the baking tray
flour for the work surface
For the topping
300 ml milk
50 g sugar
pinch of salt
50 g semolina
380 g apples
500 g low-fat quark
50 g butter
2 eggs
2 sachets ready-made poppy seed filling
75 g currants
icing sugar to dust
For the crumble topping
200 g flour
125 g butter
65 g sugar
2 sachets vanilla sugar
1 To make the dough, combine the flour and dried yeast in a bowl, then stir in the salt, sugar, room-temperature egg and lukewarm milk and knead to make a smooth dough. Add the just-liquid butter and knead well. Cover and leave in a warm place for about 50 minutes until doubled in size.
2 Butter a baking tray and pre-heat the oven to 180 °C (Gas Mark 4). To make the topping, bring the milk, sugar and salt to the boil. Stir in the semolina and bring just to the boil, then remove from the heat. Peel and core the apples and chop the flesh. Stir the quark into the semolina mixture, then the soft butter and the eggs. Stir the poppy seed filling into one half of the quark mixture, and the apples and currants into the other.
3 Knead the dough again, then roll out on a floured work surface to the size of the baking tray (approx. 30 x 40 cm). Place the dough on the buttered tray and spread over the poppy seed, apple and quark mixture. Top with the remainder of the quark mixture. Leave the cake to rise for a further 20 minutes.
4 Quickly knead together the ingredients for the crumble and sprinkle over the cake. Bake on the middle shelf of the oven for about 35 minutes, then leave to cool and dust with icing sugar to serve.
Pear crumble traybake
Preparation time: approx. 40 minutes (plus baking time)
Makes 20 squares
For the dough
5 eggs
190 g butter
225 g sugar
pinch of salt
225 g flour
For the topping
6 ripe, soft pears
150 g sugar
150 g butter
100 g flour
50 g ground almonds
50 g almond paste
Additionally
butter and breadcrumbs for the baking tray
1 Pre-heat the oven to 175 °C (Gas Mark 3.5). Butter a baking tray and sprinkle with breadcrumbs. Separate the eggs and whisk the whites until stiff. Chill until required.
2 Melt the butter in a shallow saucepan and cool slightly. Cream together the egg yolks, sugar and salt. Stir in the flour followed by the melted butter. Fold in the whisked egg whites.
3 Spread the dough over the baking tray. Wash, peel and halve the pears, then cut out the cores and slice the pear halves lengthwise. Arrange over the pastry.
4 Knead together the sugar, butter, flour, ground almonds and almond paste with your fingers and crumble into thick pieces. Sprinkle the crumble over the pears and bake the cake on the middle shelf of the oven for 40-50 minutes. Leave on the tray until completely cold before cutting into squares.
Danube cake
Preparation time: approx. 1 hour 10 minutes (plus baking and chilling time)
Makes 20...
