COLLECTION: 4 More Cakes from Stayka
Description
This collection features four distinct, comforting cakes perfect for afternoon tea or family gatherings. First, an Apple Cider Tart boasts a buttery crust and a spiced, pudding-thickened apple filling. Next, the Apricot Pudding Cake layers vanilla pastry with creamy pudding, tart apricots, and a crunchy streusel topping. The Fast Fruit Cake is a quick, rustic bar cookie ideal for using up seasonal berries. Finally, the Marble Cake offers a rich, moist crumb with dramatic chocolate swirls. These recipes rely on simple pantry staples like butter, flour, and vanilla sugar to create nostalgic, homemade desserts that are both elegant and approachable. Each cake highlights different textures, from the soft fruit fillings to the crisp streusel, making them versatile choices for any dessert table.Ingredients
Directions
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For the dough, knead 200g flour, 75g sugar, 75g butter, 1/2 pkg baking powder, and 1 egg together. Press the dough into a pan, pulling it up the sides to form a crust. For the topping, boil 3/4 l cider with 250g sugar, 2 pkg vanilla sugar, and 2 pkg vanilla pudding powder. Add 1kg peeled and cut apple pieces. Boil until apples are soft. Pour the cider-apple-pudding mixture into the dough-lined pan. Bake at 175°C for 90 minutes. Cover with baking paper and bake for another 30 minutes at 165°C. Cool completely and refrigerate overnight. Serve with whipped cream.
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For the dough, sieve 180g flour and 1/2 tsp baking powder. Add 80g sugar, a little grated lemon peel, 80g butter, 1 egg, 1 pkg vanilla sugar, and 1 pinch salt. Knead together and lay on a cookie sheet as a smooth layer. For the streusel, knead 125g flour, 125g sugar, 125g margarine, 1 pkg vanilla sugar, and 1 pinch cinnamon. For the topping, boil 2 pkg vanilla pudding with 4 cups whipping cream, stirring constantly. Spread the pudding on the dough layer. Drain 2 cans apricots (approx. 400g each) and spread evenly on the pudding. Cover with the streusel mixture. Bake at 175°C for 40 minutes in a hot air oven.
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Stir 2 eggs and 100g sugar until foamy. Gradually stir in 100g flour. Spread the batter into a greased shallow tart pan. Top with any fruit you like (pineapples or berries work well). Bake for 20 minutes at 175°C in a hot air oven.
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Stir 200g sugar, 250g butter/margarine, 4-6 eggs, 1 pkg Bourbon vanilla sugar, 1 pinch salt, and 3 drops bitter almond oil until foamy. Mix 500g flour with 1 pkg baking powder into this mixture. Stir in 1/2 cup water mixed with a little soda water until the dough is tough and not too wet. Oil a baking pan and line with breadcrumbs. Fill two-thirds of the pan with the light dough. Stir 3 tblsp cocoa into the remaining one-third of the dough, adding a bit of water to match the consistency of the light dough. Spread the dark dough over the white dough. Pull a fork through in spirals to create a marble pattern. Bake for 60 minutes at 175°C in a hot air oven.
Note
Storage: The Apple Cider Tart must be refrigerated overnight before serving for best texture and flavor.
Substitutions: Vanilla sugar can be substituted with regular sugar plus a teaspoon of vanilla extract. Margarine can be used in place of butter in the streusel and marble cake recipes.
Variations: The Fast Fruit Cake can be layered with various fruits such as pineapples, strawberries, or blueberries depending on the season.
Preparation: Ensure the oven is preheated to the specified temperature before baking. A hot air oven (convection) is recommended for even baking.
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