Kaiser - Inspiration - Springform 26 cm with transport hood
With Kaiser you have everything under control. Because with the Kaiser Springform and transport hood you can bake your cake and then transport it directly. Simple keeping fresh and storing through the practical transport hood is no longer a problem.
- Material: Non-stick coated steel. Very good ceramic reinforced non-stick coating: best removability - oven-proof, leak-proof, heat-resistant up to 230 ° C. Plastic.
- Safe transport through high-quality transport hood with foldable handle.
- Even browning due to optimal heat conduction of the steel.
- No leaking due to leaking edge.
- Easy closing thanks to the ergonomically shaped stainless steel closure
- Made in Germany
With a Springform, the side wall can be loosened with the help of a tension lever: The ring opens and you can take out the bottom of the form and re-clamp it. With a flat bottom, the springform cake and cake bottoms succeed. In contrast to other bakeware, the ready-baked cake from the springform pan is not toppled. Instead, loosen the cocking lever - the cake dissolves by itself thanks to the non-stick coating - and lift the ring upwards. Since the lower carrier sheet is slightly larger than the ring, jaws are absolutely leak-proof. They come in different sizes and shapes, for example, round, square or heart-shaped.
Recipe - Blueberry-Yogurt-Cake for Springform, 26 cm
For the dough:
For the Yogurt mixture:
- 3 eggs
- 100 g sugar
- 1 envelope vanilla sugar
- 140 g flour
- 1 level tsp baking powder
- 10 sheets gelatine
- 3 cups plain yogurt (150 g each)
- 180 g sugar
- juice of one organic lemon
- 500 ml whipping cream
- 300 g blueberries
Beat eggs at least 2 minutes until foamy. Trickle in sugar and vanilla sugar while beating. Then continue to beat at least 5 minutes more. Combine fl our and baking powder, sift over the egg mixture and fold in gently.
Preheat oven to 180°C (160°C heated air) and bake the base about 20-25 minutes. Allow base to cool after baking.
For the crème, soak the gelatine, then dissolve in a pot over low heat. Mix the yogurt with the sugar and lemon juice. Add the yogurt mixture to the gelatine and mix well. Whip cream until stiff. When the yogurt mixture begins to gel, fold in the whipped cream.
Slice the baked base horizontally and put the bottom part back in the springform pan. Close springform ring around base. Distribute about 2/3 of the yogurt crème on the base. Put half of the blueberries on top and press them into the mixture somewhat. Put the second half of the base on top. Distribute the remaining yogurt mixture on the base and garnish with the remaining blueberries.
Refrigerate the cake for at least 3 hours until firm. Tip from the world champion pastry chef: Bake the base a day in advance and wrap in plastic wrap.
Quelle: Kaiser Backformen