1. Ambassador

 

Ingredients:

•    227 g of unsalted butter or 16 tablespoons

•    1 cup of sugar

•    Package of vanilla sugar (8g/0.28 oz.) or a few drops of vanilla flavor extract

•    4 tablespoons of cacao powder

•    4 tablespoons of water

•    4 fresh large eggs

•    1 cup of flour 

•    1 package of baking powder (1 teaspoon)

•    A few drops of rum flavor extract

•    One shot of good quality dark rum

•    2 tablespoons of raisins

•    2 teaspoons of candied orange peels cut into small pieces (optional)  

•     Unflavored breadcrumbs

•    One tablespoon of unsalted butter for pan greasing

 

Preparation:

Step 1: Dough and Filling Mixture

Put the following ingredients in a tall medium size pot (3 quarts, about 7-inch diameter): butter, sugar, vanilla sugar, cacao powder, and water. Set at low heat, allowing butter to melt and then simmer for about 20 min, stirring frequently to prevent from sticking to the bottom. At the end of the simmering, add rum and rum flavor extract. The mixture has to be shiny and smooth. Cool down the mixture until lukewarm and add the egg yolks. Save the whites for later. Add the egg yolks to the mixture and mix it well with a wooden spoon. Put away one cup of the mixture (approximately half of it) and place in the refrigerator. This is the filling for the cake. Use the other half of the mixture for dough preparation.

 

Step 2: Dough

Mix flour with baking powder. Whip egg whites into stiff peaks and add them to the mixture. Add raisins and candied orange peels to the mixture. Then gently fold flour and whipped whites into the mixture. Transfer mixture to a small rectangular baking pan (approximately 9.5" x 5.5" x 2.5"), greased well with unsalted butter and sprinkled with breadcrumbs. Bake in oven preheated to 350°F. Place the pan on the middle rack and bake for approximately 45 minutes. 

 

Step 3: Filling and Decoration

Remove the cake from the pan when it is lukewarm. Once the cake is completely cool, cut in half lengthwise with a sharp long knife. Take the filling from the refrigerator and spread approximately half of it on the bottom half of the cake (on the side of the cut surface). Then, cover it with the top part. Use the rest of the refrigerated filling for covering the whole outer surface of the cake. Put it in the refrigerator and let it cool down for several hours. It is best to prepare the cake the day before serving. You can also use candied orange peel for decoration or raspberries and fresh mint. Be creative!

 

 

2. Apple Coffee Cake

 

Ingredients:

For apple filling:

• 8 medium size apples (Granny Smith or other tart apples, crisp and sour)

• ½ cup of sugar (depends on tartness of apples)

• One package of vanilla sugar (8 g/0.28 oz.) or a few drops of vanilla flavor extract

• Ground cinnamon (1 teaspoon or to your own taste)

For dough:

• 3 cups of flour

• 1 package of baking powder (0.5 oz./14 g/two 2 teaspoons)

• ¾ cup of powdered sugar

• One package of vanilla sugar (8 g/0.28 oz.) or a few drops of vanilla flavor

• 150 g of unsalted butter (10.5 tablespoons)

• 3 egg yolks

• 5 - 6 tablespoons of sour cream

• 1 tablespoon of unsalted butter for pan greasing

• 3 tablespoons of powdered sugar for cake sprinkling 

 

Preparation:

Step 1: Apple Filling

Peel apples and cut them into approximately 2" pieces of 1/3" thickness. Place the apples in a large diameter pot (8 to 9” diameter). Pour in ½ cup of water and add sugar. First cover the pot and put it on medium heat until apples start boiling and then reduce heat to low and simmer them slowly. Mix often using a wooden spoon until the apples turn into a uniform and firm mass with no liquid left. Add vanilla sugar or vanilla flavor extract and cinnamon. Let it cool down and place in the refrigerator. It is best to prepare the filling a day ahead before baking the cake.

 

Step 2: Dough

In a large bowl, mix flour (best if sifted) with powdered sugar, baking powder, and vanilla sugar. Cut butter into flour using a pastry blender or a kitchen knife and blend it well. It is best to use butter that is not too cold and not too soft, at room temperature. Add yolks and sour cream. Knead the dough until it is smooth. You can add a little bit of flour if the dough feels too sticky. If it feels too hard, add a little bit of sour cream. Divide the dough in two equal parts and put one part in the refrigerator. Use the second part for the bottom preparation. 

 

Step 3: Baking Bottom

Prepare the baking dish. Use a rectangular baking pan of approximately 12”x 8” x 2" size. Spread a thin layer of butter and sprinkle a thin layer of flour. Preheat the oven to 350°F.

 

Sprinkle a thin layer of flour on a wooden board. Using a rolling pin, roll out the dough into a thin layer (approximately 3/8" thick) that matches the size of the baking pan bottom plus ¼” on each side. Using the rolling pin, transfer the dough carefully to the pan. It takes some practice to master it, so if your dough breaks, do not worry. You can patch pieces using your fingers. Put the pan on the middle rack and bake until the cake turns light golden brown. (Approximately 15 to 20 minutes).

 

Take the pan out and let it cool down a little bit and then spread the apple filling evenly. Do not turn off the oven.

 

Step 4: Baking Top

Take out the second part of the dough from the refrigerator and roll it out to the same thickness and shape as the first layer. Again, using the rolling pin, transfer the dough gently on top of the apple layer. Put the pan in the oven and bake until golden brown. (Approximately 45 minutes).

 

Remove the cake from the oven and let cool to room temperature. Sprinkle some powdered sugar on top and cut into even pieces of the desired size. Place the pieces on a nice tray or platter. I hope you enjoy it, especially during long autumn evenings.

 

 

 

3. Lemon Coffee Cake (Lemon Babka)

 

Ingredients:

• 1cup of flour 

• 1/3 cup of corn starch 

• 1 package of vanilla sugar (8 g/0.28 oz.) or a few drops of vanilla flavor extract

• 100 g of unsalted butter 

• ½ cup of powdered sugar

• 4 tablespoons of sour cream

• 1 fresh large size lemon

• 4 large eggs

• 1 package of baking powder (2 teaspoons)

• A few drops of lemon flavor extract 

• 2 tablespoons of raisins

• 2 teaspoons of candied orange peels cut into small pieces. (Optional).

• Plain breadcrumbs for pan sprinkling

• 1 tablespoon of unsalted butter for pan greasing

• 3 tablespoons of powdered sugar for cake sprinkling 

 

Preparation:

Step 1:

Prepare baking pan. Use a small rectangular pan (approximately 9.5” x 5.5' x 2.5"). Grease the pan with butter and sprinkle evenly a thin layer of breadcrumbs. (Do not use flavored crumbs.)

 

Step 2:

Mix flour, cornstarch, and baking powder in a bowl.

 

Step 3:

In a separate bowl with a mixer, whip yolks with powdered sugar and vanilla sugar. Then add butter, sour cream and whip it until smooth. Add raisins and candied orange peels.

 

Step 4:

Grate the lemon peel and add to the mixture. Add lemon flavor extract and juice squeezed from the whole lemon. Mix it well in a mixer. Put aside for a moment.

 

Step 5:

Whip egg whites until stiff in a separate bowl using a mixer. Fold the egg whites and flour gently into the lemon mixture. Once the mixture is uniform, transfer it to the prepared baking pan and put in oven preheated to 350°F. Place the cake on the middle rack and bake for approximately 45 minutes.

 

Step 6:

Take the cake out from the oven, let it cool it down, and remove it from the baking pan. Sprinkle with powdered sugar. You can decorate it with lemon peel or lemon leaves. Use your imagination! You are the baker.

 

 

4. Marble Coffee Cake (Marble Babka)

 

Ingredients:

• 1¼ cup of flour

• ¼ cup of cornstarch

• ½ cup of powdered sugar

• 1 package of vanilla sugar (8g/0.28 oz.) or a few drops of vanilla flavor extract

• 100 g of butter

• 3 - 4 tablespoons of sour cream

• 4 eggs

• 1 package of baking powder (2 full teaspoons)

• A few drops of almond flavor extract

• 2 tablespoons of cacao powder

• 2 tablespoons of raisins

• 2 teaspoons of candied orange peel cut into small pieces. (Optional)

• Plain breadcrumbs for pan sprinkling

• 1 tablespoon of unsalted butter for pan greasing

• 2 tablespoons of powdered sugar for sprinkling the cake

 

Preparation:

Step 1:

Prepare a baking pan. Use a small rectangular pan (approximately 9.5” x 5.5' x 2.5"). Grease the pan with butter and sprinkle evenly a thin layer of breadcrumbs. (Do not use flavored crumbs.)

 

Step 2:

Mix flour, cornstarch and baking powder in a bowl.

 

Step 3:

In a separate with a mixer, whip butter, powdered sugar, vanilla sugar, yolks, sour cream, and almond flavor extract. Add raisins and candied orange peels.

 

Step 4:

Whip egg whites until stiff in a separate bowl with a mixer. Fold the egg whites and flour gently into the egg mixture. It is important to do it very gently. Put a half of the mixture into the baking pan.  Add cacao powder to the other half of the mixture and mix it gently.  Put the dark mixture on the top of the light layer mixture and smooth out the top. Bake it in oven preheated to 350°F. Place it on the middle rack and bake for approximately 45 minutes.

 

Step 5:

Take the cake out from the oven, let it cool it down, and remove from the baking pan. Sprinkle with powdered sugar.

 

 

5. Easy Coffee Cake with Fruit

 

Ingredients:

• 4 large eggs

• 4 tablespoons of flour

• 4 tablespoons of cornstarch

• 4 tablespoons of powdered sugar

• 1 package of vanilla sugar (8g/0.28 oz.) or a few drops of vanilla flavor extract

• 1 teaspoon of baking powder

• Lemon zest grated from one medium size lemon

• 1 tablespoon of lemon juice

• Cup of fresh plums, apricots, or peaches cut into pieces (approximately 3/4”x 3/4”). 

• Unflavored breadcrumbs for pan sprinkling

• 1 tablespoon of unsalted butter for pan greasing

 

Preparation:

Step 1:

Prepare the baking pan. Use a small rectangular pan (approximately 9.5” x 5.5 "x 2.5"). Grease the pan with butter and sprinkle evenly a thin layer of breadcrumbs. (Do not use flavored crumbs.)

 

Step 2:

Wash, dry, and cut fruit in approximately 1"x 1" pieces.  

 

Step 3:

In a mixer whip yolks, powdered sugar and vanilla sugar. Add lemon juice and lemon grated zest.

 

Step 4:

In a bowl mix flour, cornstarch and baking powder.

 

Step 5:

In a separate bowl with a mixer whip egg whites until stiff.

 

Step 6:

Fold flour and whipped whites gently into the egg mixture. 

 

Step 7:

Transfer the mixture to the prepared baking pan, smooth the surface and arrange the pieces of fruit evenly, skin down.

Cover with fruit the entire cake surface. Bake it in the oven preheated to 350°F. Place it on the middle rack and bake for about 40 minutes until golden brown.

 

Let it cool down and take out from the baking pan. Sprinkle it with powdered sugar. This cake is very light and is best eaten fresh.

 

 

6. Almond Vanilla Cake

 

Ingredients:

For dough:

• 2/3 cup of sugar

• 3/4 cup of flour 

• 1 teaspoon of baking powder

• 4 large eggs  

• 1 package of vanilla sugar (8g/0.28 oz.) or a few drops of vanilla flavor extract

• ¼ cup of thinly sliced unsalted almonds

• 2 tablespoons of brown sugar

• 1 tablespoon of unsalted butter for pan greasing

• Unflavored bread crumbs for pan sprinkling

 

For filling:

• 1 package of vanilla pudding

• 3 eggs

• 2/3 cup of powdered sugar

• 1/2 package of vanilla sugar (8g/0.28 oz.) or a few drops of vanilla flavor extract

• 14 to 16 tablespoons of unsalted butter 

• 1 1½ cup of milk

• ½ cup of heavy whipping cream

• Half shot of rum

 

Preparation:

Step 1:

Prepare a medium size spring baking pan, 9” diameter. Grease the pan with butter and sprinkle evenly a thin layer of breadcrumbs. (Do not use flavored crumbs.)

 

Step 2: Dough

In a bowl mix flour with baking powder and put it aside.

In a mixer whip yolks with sugar and vanilla sugar until white.

In a separate bowl whip egg whites with a mixer until stiff. 

 

Gently fold whipped whites and flour into the egg mixture. Sprinkle the top with almonds and brown sugar

Transfer the mixture to the prepared baking pan. Place the pan on the middle rack in the oven preheated to 350°F. Bake for about 40 minutes until golden brown. 

Take it out from the oven when ready and let it cool down in the spring form. Cut around the edge with a knife and then remove the cake from the form.

 

Step 3: Filling

Mix thoroughly vanilla pudding with 4 tablespoons of milk. Add one whole egg, two yolks, vanilla sugar, and powdered sugar. Mix it well until the mixture is smooth with no lumps.

Heat the remaining milk on low heat until it starts boiling, lower the heat, and slowly add the mixture of the pudding, mixing it continuously. You can use a wire whip and whisk it. The mixture will start thickening and it is ready when first bubbles show up. Remove from the heat immediately to prevent burning and sticking to the pot. Do not worry if you get some lumps. You will get rid of them later while mixing the mass in a mixer. 

 

Put the mixture in the refrigerator and let it cool down. Transfer the cool mass to a mixer; add powdered sugar if needed, the remaining butter and slowly whipping cream. At the end, you can add a small shot of rum. 

 

Step 4: Finishing

Cut the cold cake across in half and spread the filling on the bottom part evenly. Place the top part on and put in the refrigerator for a couple of hours before serving.

 

 

7. Strawberry Coffee Cake

 

Ingredients:

·   2 1/2 cups of flour

·  1 1/2 cups of powder sugar

·  4 large eggs

·  1 package of vanilla sugar (8g/0.28 oz.) or a few drops of vanilla flavor extract

·  14 tablespoons of unsalted butter 

·  2 cups of medium size strawberries

·  2 tablespoons of unsalted butter for pan greasing

 

 

Preparation:

 

Step 1: Preparing Ingredients

Wash strawberries and cut them into halves or quarters depending on their size. Separate yolks from whites. Set whites aside. Put half of powder sugar aside (3/4 cup).

 

Prepare the baking dish. Use a rectangular baking pan of approximately 12” x 8” x 2". Spread a thin layer of butter and sprinkle a thin layer of flour. Preheat the oven to 350°F.

 

Step 2: Dough

In a large bowl, mix flour (best if sifted) with 3/4 cup of powdered sugar, and vanilla sugar. Cut butter into the flour using a pastry blender or a kitchen knife and blend it well. It is best to use butter that is not too cold and not too soft, at room temperature. Add yolks and knead the dough until it is smooth. You can add a little bit of flour if the dough feels too sticky.

 

Step 3: Baking Bottom

Sprinkle a thin layer of flour on a wooden board. Using a rolling pin, roll out the dough into a thin layer (approximately 3/8" thick) and a size matching the bottom of the baking pan plus ¼” on each side. Using a rolling pin, transfer the dough carefully to the pan. It takes some practice to master it, so if your dough breaks, do not worry. You can patch pieces using your fingers. Put the pan in the preheated oven. Place it on the middle rack and bake until it turns light golden brown. (Approximately 25 minutes).

 

Take the pan out and let it cool down a little bit. Do not turn the oven off. In the meantime prepare the top.

 

Step 4: Baking Top

Whip egg whites until stiff.  Add 3/4 cup of powder sugar slowly, a couple of tablespoons at a time, mix it for couple of minutes and then add next portion. Repeat these steps until the entire sugar is mixed in.

 

Mix the strawberries into whipped egg whites and spread on the top of the baked bottom. Put the cake back to the oven and bake for approximately 20 min in 350 °F until egg whites turn light golden.

 

Take the cake out and let it cool down. Cut the cake in the baking pan into desired size pieces. Cake is best when eaten fresh.

 

 

8. Viennese Cheese Cake

 

Ingredients:

  ·  1200 g of dry white farmer cheese unsalted (European Delicatessen)

  ·  1 1/4 cup of sugar

  ·  9 large eggs

  ·  1 package of vanilla sugar (8g/0.28 oz.) or vanilla flavor extract

  ·  8 tablespoons of unsalted butter (110 g)

  ·  1/3 cups of flour

• ½ cup of corn or potato flour

• 1 package of vanilla sugar (8g/0.28 oz) or vanilla flavor extract

• 3 tablespoons of raisins

• 2 teaspoons of candies orange peels

• 1 tablespoon of unsalted butter for greasing the form

• Unflavored breadcrumbs for sprinkling the form.

 

For baking use rectangular or round spring form.

 

Preparation:

 

Step 1:

Grind or mash cheese finely with a potato masher until completely smooth.

 

Step 2:

Separate egg whites from yolks. Put away whites for later.

Add sugar and vanilla sugar to egg yolks and whip in a mixer at medium speed.

 

Step 3:

Add soften butter and continue whipping in the mixer until the mass is smooth. Add slowly ground cheese, raisins and orange peels and continue mixing until the mass is uniform.

Lower the speed and add flour and corn flour.

 

Step 4:

In a separate bowl whip egg whites until stiff. Fold in gently whipped whites to the cheese mixture.

Transfer the mixture to a rectangular spring form of approximate dimensions: 12”x8”x2” or round spring form of 10.5”. The forms should be greased with unsalted butter and sprinkled with unflavored breadcrumbs.

Bake the cake in the oven preheated to 350°F for about 60 to 80 minutes until golden brown. A convection oven is preferred for baking this cake.

Do not remove the cake immediately but turn off the oven and keep the door ajar. Let it stay this way for another 20 minutes.

Let it cool down before removing it from the form.

You can decorate it with a thin layer of white sugar frosting.