What are you baking this week?

[Pepper Pig]

Nothing to do with me. She makes a point of saying it every week. There is always a plate of gluten free biscuits as well as normal ones. She just likes the attention.

[Uschi]

Sorry, PP, I got the wrong end of the stick.

[Earthmaiden]

I do think that Uschi's suggestion is a good one though. For those times when you need gluten free ideas.

[scullion]

i agree. my son's 'celiac' friend never makes a fuss but knows i am always vigilant with anything i make for him - making sure i don't use malt vinegar in pickled stuff for him and making anything for him first before getting out ordinary flour etc.
but i also know someone who makes a point of asking and pointing out that there's nothing for her when there are 'bring a plate' afternoon teas organised. she doesn't bring anything - even just for herself let alone to share...

[aero280]

Having got over Covid, and managing to put OH's car back together quicker than expected, I decided to have a go at the Dr Oetker Bienenstich. It's tasty! And OH likes it. We now have rather a lot of portions for the two of us to get through!

[Uschi]

No problem!!! I'll take some off your hands, Herr Konditormeister!!!

They do look absolutely delicious.

[Stokey Sue]

I could handle one of those with the rest of this coffee aero look great

[aero280]

I followed the recipe exactly. I found that the custard filling was very solid and I had the thin it down with a bit of cream in order to spread it across the bottom layer. I would also need to be more precise in spreading the dough in the pan. I did it by hand rather than rolling it out. That resulted in some patches being thinner than others which caused problems cutting the "cake" in half horizontally.

But it tastes nice!

[Earthmaiden]

Looks wonderful !

[Rainbow]

We lived in the Barossa Valley, years ago, and it was originally settled by German's and so has a lot of German origin food.
Most bakeries had this type of cake but called them 'Bee Sting' cakes!! Easier to say, I guess!!!
Yours look very good, Aero

[KeenCook]

Yum, I haven't had any Bienenstich for more years than I can remember! I think the last time was at one of those delightful Stehkaffee bakeries that also do coffee in the Alexanderplatz U- & S-Bahn station!!

[Uschi]

Aaaand ... the first plums were available ... that means Pflaumenkuchen (plum cake) and I have baked a traybake with a yeast dough base and cinnamon sugar on top of the plums. I like to sprinkle some ground almond over the base before laying down the plums, but I had ground walnut to use up, so that is what I used. It hasn't ruined it, but it is not as nice as hazelnut or almond. In any case it worked, insofar as we didn't get a soggy bottom.

Here it is, with whipped cream.

[aero280]

That's one of our favourites!

If I show this to OH she will want me to make some...

[miss mouse]

That's one of our favourites! :)

If I show this to OH she will want me to make some...

When you do I'd like a slice as well please.

A delicious looking cake Uschi.

[Lusciouslush]

That cake looks soooo good Uschi - I can almost taste those plums!
And now I'm feeling guilty - I have a lot of plums in the freezer which we picked last year & I haven't used any of them!

[Uschi]

If you have some jars, compote spiced with cinnamon and cloves or Jam with those spices is a quick way of using them up.

[aero280]

Spent too much time today under the sink planning a new waste pipe, but I managed some scones in time for tea!

[aero280]

Busy day today, and expensive. OH's car needs some expensive parts to fix a couple of oil leaks. I had just had time to check it over when the rain started. So I came in and was told that we were short of staples, and son an DiL were coming to tea on Saturday.

So I started a focaccia, made some scones while that was rising, then started on two dozen bread rolls. They are almost ready for the oven.

[ZeroCook]

Seriously delicious looking baking, there Aero and seriously tempting to copy your show 'n tells! Any links to recipes? Hear you about car stuff too! (Don't! )

[aero280]

My bread recipe is just flour yeast & water, with a pinch of salt and a glug of oil. I usually use more white bread flour then brown.

For 24 rolls of 100g each...

1 litre water
2 sachets dried yeast
900g white bread flour
500g brown wholemeal bread flour
1 tsp salt
Glug of oil.

The focaccia is the recipe in the Bread book of the River Cottage series from Hugh Fearnley Whittingstall. It's basically a wet white bread flour with some olive oil in it, with any odd bits pushed it and more olive oil on top.

The scones are the Paul Hollywood recipe, which deviates from standard by using eggs, but i've reduced the amount of milk to stop them slumping.


After enthusing about some real Turkish Delight helping me to swallow pills, I decided to try and make my own... It is sort of OK, but I will do it properly next time!! I need to review the saucepan sizes and the schedule of each stage. One pan was ready far sooner than it was needed. As I only had golden granulated sugar, the outcome is a bit browner than I'd hoped. I will taste it tomorrow when it cold and dusted.