Category: Base recipe

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Salty millet cake

For a 8-slice Zila cake mould

Ingredients:

  • 150 g husked millet
  • 550 ml milk
  • 5 g salt
  • 30 g butter
  • 15 g almond flour
  • 35 g ground linseed
  • 2 eggs

Thoroughly rinse the husked millet under running water, then cook it soft with the milk and salt, while stirring. Remove it from the heat, add butter, almond flour, linseed, and finally, when it is not too hot, the eggs.

Spray the 8-slice cake mould with the separating agent, and pour dough into it while it is still warm.

Bake it ready in a preheated oven at 180 °C in 40 minutes. When it is ready, turn it upside down, place it on a grid and remove the mould.

Fill it with salty creams to taste.

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Cocoa sponge cake

For one 25-cube-form For one 12-slice-form
6 medium eggs separated 8 medium eggs separated
140 g of sugar 190 g of sugar
190 g of flour 250 g of flour
20 g of cocoa 30 g of cocoa
45 g of melted butter 60 g of melted butter

Beat the egg whites with the granulated sugar until foamy but not too stiff. Add the melted butter and the egg yolks gently. Then loosely add the sifted flour and cocoa mixture and fill it into the cake pan that has been previously treated with the technical spray. Ensure that the filling is void-free, otherwise the baked sponge cake may have blisters. Bake at 160 °C for 25 to 30 minutes until ready. Sprinkle the warm sponge cake with granulated sugar and turn it over onto a sheet of baking paper, then remove the silicone form.

Hint: The sponge cake may be further seasoned with grated zest of lemon or orange or the scraped vanilla seeds of one vanilla bean that has been added to the melted butter.

Recommended sauces: vanilla, chocolate, caramel, fruit sauces

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Salty sponge cake

For one 12-slice-form
8 medium eggs separated
40 g of sugar
15 g of salt
280 g of flour
80 g of melted butter
2 mashed garlic cloves
½ onion chopped

Whisk the yolk, then beat the egg whites with the sugar and salt until foamy but not too stiff. Loosely mix the beaten egg foams, add the onion, garlic and melted butter. Lastly stir in the flour. Fill the batter into the form that has been treated previously with the technical spray and arrange it in the gaps of the form with a cream filler. Bake in a preheated oven at 160 °C for approx. 30 minutes until ready.

Hint: To further season the sponge cake, you may add paprika, ramsons, Vegeta vegetable powder, etc. to the melted butter; in addition you may fry the onion until glassy, then drain and add it to the sponge cake.

Recommended fillings: ham cream, sausage cream, cheese cream

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Nut sponge cake

For one 25-cube-form For one 12-slice-form
6 medium eggs separated 8 medium eggs separated
140 g of sugar 190 g of sugar
180 g of flour 240 g of flour
30 g of firmly cracked nut 40 g of firmly cracked nut

Beat the egg whites with the granulated sugar until foamy but not too stiff. Mix the scraped vanilla seeds with the melted butter and egg yolks, and then gently add the mixture to the beaten egg whites. Lastly stir in the flour mixed with nuts. Fill the sponge cake batter void-free into the form that has been treated previously with the technical spray. Bake in a preheated oven at 160 °C for 25 to 30 minutes. Sprinkle the hot sponge cake with sugar or nuts, and then turn it over onto baking paper. The silicone form may be removed immediately. According to preferences, hot jam may be spread on the surface of the sponge cake, and the sides may be breaded with nuts.

Hint: Instead of using ground almond, you can also use ground walnut or hazelnut.

Recommended sauces: vanilla, caramel, chocolate