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Quarktorte ohne Boden

  • 125 Gramm Butter
  • 250 Gramm Zucker 
  • Stück Ei 
  • Päckchen Vanillezucker
  • Stück Zitrone 
  • Becher Magerquark (1 kg)
  • 1 Päckchen Vanillepuddingpulver 
  • 40 Gramm Grieß
  • Päckchen Backpulver 
  • 125 Gramm Rosinen 
  1. Weiche Butter mit Zucker sehr schaumig rühren, nach und nach die Eier, Vanillezucker, Saft und abgeriebene Schale von der Zitrone zugeben. Gut abgetropften Quark unterrühren. Puddingpulver, Grieß und Backpulver mischen, ebenfalls unterrühren und zum Schluß die Rosinen untermischen.
  2. Eine Springform fetten, die Quarkmasse einfüllen und im vorgeheizten Ofen bei 200°C auf der untersten Schiene etwas 1 Stunde backen. Wenn der Kuchen zu braun wird, Pergamentpapier darauflegen. Den Kuchen im ausgeschalteten Ofen abbkühlen lassen, vom Springformrand lösen, auf ein Kuchengitter stürzen und, wenn die Torte ganz kalt ist, wieder und auf eine Kuchenplatte stürzen.
  3. Bei Umluft reichen 175°C leicht. Ich schalte nach gut der Hälfte der Zeit die Temperatur auf ca. 150°C runter und decke den Kuchen ab.

 

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A bakery (aka, baker’s shop or bake shop) is an establishment that produces and sells flour-based food baked in an oven such as bread, cookies, cakes, pastries, and pies. Some retail bakeries are also cafés, serving coffee and tea to customers who wish to consume the baked goods on the premises.

Baked goods have been around for thousands of years. The art of baking was developed early during the Roman Empire. It was a highly famous art as Roman citizens loved baked goods and demanded for them frequently for important occasions such as feasts and weddings etc. Due to the fame and desire that the art of baking received, around 300 BC, baking was introduced as an occupation and respectable profession for Romans. The bakers began to prepare bread at home in an oven, using mills to grind grain into the flour for their breads. The oncoming demand for baked goods vigorously continued and the first bakers‘ guild was established in 168 BC in Rome. This drastic appeal for baked goods promoted baking all throughout Europe and expanded into the eastern parts of Asia. Bakers started baking breads and goods at home and selling them out on the streets.

This trend became common and soon, baked products were getting sold in streets of Rome, Germany, London and many more. This resulted in a system of delivering the goods to households, as the demand for baked breads and goods significantly increased. This provoked the bakers to establish a place where people could purchase baked goods for themselves. Therefore, in Paris, the first open-air bakery of baked goods was developed and since then, bakeries became a common place to purchase delicious goods and get together around the world. By the colonial era, bakeries were commonly viewed as places to gather and socialize.[2] World War II directly affected bread industries in the UK. Baking schools closed during this time so when the war did eventually end there was an absence of skilled bakers. This resulted in new methods being developed to satisfy the world’s desire for bread. Methods like: adding chemicals to dough, premixes and specialised machinery. Unfortunately these old methods of baking were almost completely eradicated when these new methods were introduced and became industrialised. The old methods were seen as unnecessary and financially unsound, during this period there were not many traditional bakeries left.

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Strawberry cake is a cake that uses strawberry as a primary ingredient.[1] Strawberries may be used in the cake batter, atop cakes and in a strawberry cake’s frosting. Some are served chilled or partially frozen, and they are sometimes served as a Valentine’s Day dish. The cake has been served as part of the events at the Strawberry Festival in the La Trinidad, Benguet municipality of the Philippines.
Strawberry cakes may be prepared with strawberries in the batter, with strawberries atop them, with strawberries or a strawberry filling in between the layers of a layer cake,and in any combination thereof. Some are prepared with strawberries incorporated into a frosting. Fresh or frozen strawberries may be used. Some may utilize strawberry-flavored gelatin as an ingredient, which can give the cake a pink color when it is mixed in with the batter. A garnish of strawberries is used on some strawberry cakes. Strawberry cake may be prepared as a gluten-free dish.

Some versions are served chilled,and some are frozen and then served in a partially frozen state. Ricotta cheese is sometimes used as an ingredient in the cake batter or as a topping. Strawberry cake is sometimes prepared using a prepared cake mix as a base, such as a white cake mix, upon which additional ingredients are added to the batter or atop the cake. It is sometimes prepared and served as a dish on Valentine’s Day.

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Rum balls are a truffle-like confection of sweet, dense cake or biscuit material flavoured with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. As their name implies, these cookies contain rum. Because they are not baked, the alcohol flavour and kick are not lost during preparation. This cookie is especially popular during the holiday season.
Typical Danish rum balls with different kinds of sprinkles
Rum balls are a popular Christmas treat in England, Australia, Canada, New Zealand, the United States, Austria, Slovenia, Hungary, the Czech Republic, and Denmark (where they are called romkugler and enjoyed all the year round).

There are many different ways to make rum balls, as recipes vary from region to region and family to family. All rum balls must include chocolate and rum, but the rest of the ingredients vary in kind, form, and amount.

To make rum balls, the cake (or biscuit) material is crushed and mixed with cocoa and a moist binding ingredient, such as jam or condensed milk. Other optional ingredients can also be added, such as nuts. When the mixture holds together firmly, it is rolled into balls and then coated.