"Kiwitorte mit Waldmeistergeschmack
" (Kiwi cake/tort with Woodruff flavor)
This is a not too sweet, but rather refreshing dessert. The Woodruff (Waldmeister) makes it really different from other creamy cakes.
You can read up on Waldmeister at:
http://en.wikipedia.org/wiki/Galium_odoratum
I made this the first time when I was about 18 years old. The mom of my very first boyfriend showed me how to make it.
It is a 2 step process. One is to make the "Biskuit" base for it (you can do that way ahead and freeze away for a few weeks). The second step is to layer the top on and let it sit over night or for about 12 hours in the fridge.
So there is a bit more time involved in the process, but each step takes only about 30 min. to finish.
Making the "Biskuit dough" base for it.
A Biskuit dough base is kind of a sponge cake base. Has nothing to with Biscuit cookies etc. I never found anything really comparable in the US. Maybe someone else did. This cake base used for certain cream filled rolls, fruit torts and layered torts etc.
Preheat oven to 356 F or 180 C
Ingredients (converter at bottom of page, if needed):
180 gr. sugar
150 gr. flour sifted
100 gr. starch
3 teaspoons baking powder
4 egg yolks
1 teaspoon of vanilla sugar
4 egg whites
3-4 Tbs. of water
Whip egg whites and water stiff.
New bowl, add egg yolks, baking powder and vanilla sugar and mix. Add in 180 gr. sugar, then slowly add flour and starch. It will be a pretty dense mass. Now fold under the stiff egg white mass.
For this recipe I do not need all the dough in one form so I pour the other half in a low rimmed for for a fruit torte.
Put on middle rack for about 25 min. Do not open the first 15 min. or dough will fall in. Check with wood skewer to see if done and may add 3 to 5 min. Take out and let cool for 10 min., then take a thin knife and loosen from sides of form and turn form upside down on cooking rack. Let cool there for 2-6 hours, even over night (that way it is easier to cut in slices if necessary, let say you wanted to make two bases for 2 Kiwi torts).
For this one I let cool and then I cut just the hump of the top and freeze until I need am ready to make the layer/use it/need it finished.
Always keep the hump piece. You can make delicious "Granatsplitter" (shrapnel splinter).
" (Kiwi cake/tort with Woodruff flavor)
This is a not too sweet, but rather refreshing dessert. The Woodruff (Waldmeister) makes it really different from other creamy cakes.
You can read up on Waldmeister at:
http://en.wikipedia.org/wiki/Galium_odoratum
I made this the first time when I was about 18 years old. The mom of my very first boyfriend showed me how to make it.
It is a 2 step process. One is to make the "Biskuit" base for it (you can do that way ahead and freeze away for a few weeks). The second step is to layer the top on and let it sit over night or for about 12 hours in the fridge.
So there is a bit more time involved in the process, but each step takes only about 30 min. to finish.
Making the "Biskuit dough" base for it.
A Biskuit dough base is kind of a sponge cake base. Has nothing to with Biscuit cookies etc. I never found anything really comparable in the US. Maybe someone else did. This cake base used for certain cream filled rolls, fruit torts and layered torts etc.
Preheat oven to 356 F or 180 C
Ingredients (converter at bottom of page, if needed):
180 gr. sugar
150 gr. flour sifted
100 gr. starch
3 teaspoons baking powder
4 egg yolks
1 teaspoon of vanilla sugar
4 egg whites
3-4 Tbs. of water
Whip egg whites and water stiff.
New bowl, add egg yolks, baking powder and vanilla sugar and mix. Add in 180 gr. sugar, then slowly add flour and starch. It will be a pretty dense mass. Now fold under the stiff egg white mass.
For this recipe I do not need all the dough in one form so I pour the other half in a low rimmed for for a fruit torte.
Put on middle rack for about 25 min. Do not open the first 15 min. or dough will fall in. Check with wood skewer to see if done and may add 3 to 5 min. Take out and let cool for 10 min., then take a thin knife and loosen from sides of form and turn form upside down on cooking rack. Let cool there for 2-6 hours, even over night (that way it is easier to cut in slices if necessary, let say you wanted to make two bases for 2 Kiwi torts).
For this one I let cool and then I cut just the hump of the top and freeze until I need am ready to make the layer/use it/need it finished.
Always keep the hump piece. You can make delicious "Granatsplitter" (shrapnel splinter).
Step 2: The layer on top of the base
Ingredients:
6-8 Kiwi
2 cups heavy whip cream
2 packages whipped cream stabilizer (optional)
1 package regular Philadelphia cream cheese 8 oz
juice of 2 lemons
zest of 1 lemon
3 tbs. sugar
1 package of Waldmeister jello powder
(to buy click here:
Dr. Oetker Jello Woodruff (Goetterspeise Waldmeister) 2x 12g
by Dr. Oetker)
3 tablespoons sugar, 1/4 cup water
1 package clear glaze
(to buy click here: clear glaze)
Directions:
Wash and peel the Kiwi and cut in 1/4 inch slices. The biggest and nicest are used for top, the rest goes on the cake below the cream mass.
Whip the heavy cream until very stiff.
1 one package of Waldmeister jello powder and add about 1/4 cup cold water, mix and let sit. Then add 3 tbs. sugar and heat (do not boil) just so that sugar dissolves and let cool down to just warm (if too hot it will liquify the whipped cream and cream cheese).
Mix the Philadelphia cream cheese, lemon juice and zest and sugar. Then add Jelly like mass of Waldmeister mix. Finally fold in heavy whipped cream.
Put ring of baking form back around cake bottom. Spread the small Kiwi pieces on bottom. Add cream mass and brush level. Lay nice Kiwi pieces on top.
Now make the clear glaze according to package directions and let cool down for a bit. It needs to be just a bit warm to the touch, try with small spoon on the side. If white from the cream comes up in the glaze when put on it is still to hot. Spread with spoon top of Kiwi and cream and let cool. Put torte in fridge over night. Use a thin knife to cut along the rim and then open the rim and take it away.
Enjoy the next days!
Ingredients:
6-8 Kiwi
2 cups heavy whip cream
2 packages whipped cream stabilizer (optional)
1 package regular Philadelphia cream cheese 8 oz
juice of 2 lemons
zest of 1 lemon
3 tbs. sugar
1 package of Waldmeister jello powder
(to buy click here:
Dr. Oetker Jello Woodruff (Goetterspeise Waldmeister) 2x 12g
by Dr. Oetker)
3 tablespoons sugar, 1/4 cup water
1 package clear glaze
(to buy click here: clear glaze)
Directions:
Wash and peel the Kiwi and cut in 1/4 inch slices. The biggest and nicest are used for top, the rest goes on the cake below the cream mass.
Whip the heavy cream until very stiff.
1 one package of Waldmeister jello powder and add about 1/4 cup cold water, mix and let sit. Then add 3 tbs. sugar and heat (do not boil) just so that sugar dissolves and let cool down to just warm (if too hot it will liquify the whipped cream and cream cheese).
Mix the Philadelphia cream cheese, lemon juice and zest and sugar. Then add Jelly like mass of Waldmeister mix. Finally fold in heavy whipped cream.
Put ring of baking form back around cake bottom. Spread the small Kiwi pieces on bottom. Add cream mass and brush level. Lay nice Kiwi pieces on top.
Now make the clear glaze according to package directions and let cool down for a bit. It needs to be just a bit warm to the touch, try with small spoon on the side. If white from the cream comes up in the glaze when put on it is still to hot. Spread with spoon top of Kiwi and cream and let cool. Put torte in fridge over night. Use a thin knife to cut along the rim and then open the rim and take it away.
Enjoy the next days!
Note:
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Some recipes will use the metric system, others I may took the time to convert them or they are listed in both.
If you need to convert the grams, milliliters etc. to spoons, cups, pints, ounces being US, UK, AU or any other odd measuring amount, do not worry about 100 % absolutes. Being close is usually just fine.
Below is a link to a converter web page I like to use. But there are plenty more sites out there to pick from.
Last updated: 12/22/13